Corn Fritters

Ingredients

2 cups corn, fresh 2 red fresh chillies 2 Bombay onions 50gm dried shrimps 2 stalks of spring onion 1/2 teaspoon salt 2 cups of wheatflour 1 cup of self-raising flour Water to mix

Method

Cut chillies, onions and spring onion. Pound shrimps.

Pour corn in a big bowl. Add flour, chillies, onions, shrimps and salt. Add in water.

Lastly, add in the spring onion. Stir well until the batter is smooth.

Drop batter by tablespoonfuls into deep hot oil.

Fry until golden brown. Drain onto paper towels.

Serve corn fritters piping hot.

Kentang Sumbat Daging

BAHAN-BAHAN:

4 biji kentang
200 gm isi daging
4 ulas bawang putih (tumbuk)
Sedikit lada sulah
Garam
Sedikit mayonis
Kertas aluminium

CARA MENYEDIAKAN:

1.Cuci kentang dengan bersih dan dibungkus separuh dengan kertas aluminium.
Bahagian tengahnya dibelah sedikit. Kukus sehingga ia empuk.
2.Sementara itu tumiskan sedikit minyak, dan tumiskan bawang.
3.Setelah bawang naik bau masukkan daging dan bubuh sedikit garam dan lada sulah.
4.Kentang yang telah empuk disapukan sedikit mayonis pada bahagian yang dibelah tadi.
5.Kemudian sumbatkan dengan daging tadi. Makan dengan sos cili dan sedikit lagi
mayonis lebih enak.

Salad Ubi Kentang

BAHAN-BAHAN:

4 biji ubi kentang (potong, rebus dan buang kulit)
1 labu bawang besar (cincang)
30 gm daun bawang (potong halus)
1 liter mayones

CARA MENYEDIAKAN:

Gaulkan ubi kentang bersama bawang besar, daun bawang, sedikit garam dan mayones sehingga sebati.

Chicken Nugget Salad

Ingredients

1/2kg chicken nuggets, fried till brown, then cut into 1cm cubes
1 head iceberg lettuce, thinly sliced
3 whole ripe tomatoes, deseeded and cubed
1 cup mayonnaise

Method

1. Mix cubed chicken nuggets, sliced lettuce and cubed deseeded tomatoes.
2. Add in the mayonnaise.

Potato salad

Ingredients

2 large cooked and cubed potato
1 cubed green apple
1/2 onion, chopped
1 tsp yellow mustard
1/2 cup of mayonnaise
Salt and pepper to taste

Method

Mix everything together, and serve.

Cold yoghurt salad

Ingredients

4 cups plain yoghurt
2 medium cucumbers, finely chopped
4 tbs lemon juice
4 tbs finely chopped fresh mint
2 cloves garlic, crushed
1/4 tsp salt
1/4 tsp pepper

Method

1. Place all ingredients in a blender and puree into a smooth paste.

2. Keep chilled and serve with any type of fish - baked, broiled or fried.

Note: This sauce is excellent when served on hot summer days.

Potato gratin

Ingredients

4 large potatoes, thinly sliced
1 onion, thinly sliced
250ml whipping cream
50-60g cheddar or gruyere cheese, grated
salt and paper

Method

1. Preheat the oven to 175ºC. Lightly grease four ½ cup (125ml) capacity souffle dishes.

2. Fill with alternating layers of potato and onion with a sprinkling of salt and pepper.

3. Combine the cream and cheese and season, then pour into the dishes. Place on a baking tray and bake for 45 minutes or until the potatoes are cooked.

4. Remove from the oven and keep warm until serving time.

Dalca

Ingredients

600g beef/mutton with bones
1 cup dhall
4 potatoes
3 brinjals
1 carrot
a small bunch cauliflower
2 tomatoes
1 unripe mango
3 murunggakai
2 red chillies
2 green chillies
4 tbsp curry powder
6 shallots
4 pips garlic
2cm ginger
4-5 cups santan
4 tbsp oil
tamarind juice
a sprig curry leaves
salt to taste

Method

1. Clean dhall and boil in water until cooked. Wash bones and drain.

2. Mix curry powder with a little water into a paste.

3. Wash and prepare the vegetables by cutting them as you wish.

4. Heat oil and fry sliced shallots, garlic and shredded ginger. Add in curry leaves followed by curry paste.

5. Add bones, santan, tamarind juice, dhall, salt, then the vegetables. Add the chillies and tomatoes last.

6. Bring to boil until curry becomes slightly thick.

Fried tempe and beancurd in soya sauce

Ingredients

200g tempe, sliced
200g beancurd
50g onions, sliced
10g garlic, sliced
50g red and green chillies, sliced
2 cups cooking oil
½ cup thick soya sauce
½ tsp salt or to taste
½ tsp sugar or to taste
6 tbsp cooking oil
A handful of ikan bilis or fresh shrimp (optional)

Method

1. Deep-fry tempe and beancurd in the two cups of oil until golden brown – about three minutes – and put aside.

2. Use two tbsp of the oil from the wok to fry onions, garlic and chillies till soft in about three minutes over high heat.

3. Add fried tempe and beancurd and stir it up.

4. Add soya sauce, sugar, salt and stir again.

5. Throw in ikan bilis or peeled shrimps and serve.

Coleslaw

Ingredients

1 carrot, finely shredded 2 cups finely shredded cabbage 150ml sour cream 3 tbsp mayonnaise 1 tbsp lime juice 1 tbsp sugar 1/2 tsp salt or to taste A good dash of pepper Method Mix sour cream, mayonnaise, lime juice, sugar, salt and pepper in a large mixing bowl. Stir until smooth. Add the cabbage and carrot and toss until evenly coated. Serve immediately or refrigerate for later use.

Chicken and Cabbage Salad

Ingredients

1 cup shredded cooked chicken ½ cup shredded white cabbage ½ cup shredded purple cabbage ½ cup shredded carrot 2 tbsp thinly sliced bird’s eye chillies 3 shallots, thinly sliced 2 kaffir lime leaves, finely shredded Dressing 3 limes, squeezed for juice 1 tbsp rice vinegar 1 tbsp fish sauce 1 tbsp chopped garlic 1 tbsp sesame oil 1 tbsp sugar or to taste Garnishing Some mint leaves 1 tbsp toasted peanuts Method Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well. Dish out and serve with garnishing.

Low Fat Vegetable Lasagna

Ingredients:

9 lasagna strips

4 C. mixed fresh vegetable (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)

1/4 pkg. Knorr's leek soup (dry)

1 (18 oz.) jar (or homemade) meatless spaghetti sauce

12 oz. low-fat, part skim milk Ricotta cheese

Recipe Method:

Preheat oven to 400° F. Boil lasagna strips less than
full cooking time on package.

Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.

Bake for 1 1/2 hours or until top browns.

Can be made ahead, covered with foil and left in warm oven for several hours before serving.

Serves 6.

Resource: thatsmyhome.com

Tropical Fruit and Pasta Salad Recipe

10 servings RECIPE INGREDIENTS 1 (9-oz.) package Buitoni refrigerated Linguine 2 cups vanilla yogurt 1/4 cup honey 1/2 teaspoon ground ginger 4 cups assorted fresh fruit (pineapple chunks, sliced strawberries, diced papaya or mango and/or sliced kiwifruit) 1/4 cup shredded coconut, toasted

RECIPE METHOD

Cook, rinse and drain pasta according to package directions.

Combine yogurt, honey and ginger in medium bowl. Toss with pasta; transfer to large serving platter. Arrange fruit over pasta; sprinkle with coconut.

Recipe reprinted by permission of Nestle® Buitoni®. All rights reserved.