Olio-Olio

BAHAN-BAHAN:

5 ulas bawang putih (tumbuk kasar)

1 sudu kecil lada hitam (tumbuk kasar)

2 tangkai cili kering (potong halus)

1 sudu kecil herba campuran

2 biji cendawan butang (mayang)

1 sudu besar minyak zaitun

100 gm spageti

CARA MENYEDIAKAN:

1.Rebuskan spageti bersama minyak zaitun dan air sehingga lembut. Ketepikan.

2.Panaskan minyak zaitun dan tumiskan bawang putih, cili kering, cendawan dan lada hitam.

3.Setelah naik bau, barulah masukkan spageti bersama sedikit air.

4.Kacau rata seketika dan masukkan herba campuran dan garam secukup rasa.

5.Angkat dan hidangkan.

Sambal Ikan

BAHAN-BAHAN:

6 ekor ikan kembung

8 tangkai cili kering (kisar)

Sedikit belacan

3 ulas bawang putih (tumbuk)

4 ulas bawang merah (tumbuk)

2 keping asam gelugur

Garam dan gula

CARA MENYEDIAKAN:

1.Tumis semua bahan tumbuk dan belacan hingga naik bau.

2.Kemudian masukkan cili dan asam gelu­gur. Bubuhkan garam dan gula.

Tumis hingga pecah minyak.

3.Masukkan ikan yang telah digoreng terlebih dahulu dan gaul rata.

Caramel Cup Custard

Ingredients

12 medium sized eggs
75 gm evaporated milk
75 ml plain water
240 gm sugar
1 tbsp vanilla extract
Salt to taste

Ingredients for Caramel sugar

900 gm sugar
750 ml plain water

Method:

1. To prepare the caramel sugar, place pan on low heat and stir until sugar syrup turns golden brown colour. During this process, add in plain water step by step.
2. For pudding, blend all the ingredients and lastly strain the mixture from its bubble.
3. Add the caramel sugar into the baking pan and steam the pudding until it is fully cook.
4. Ready to serve.

Asam Pedas Stingray

Ingredients

300 gm stingray
5 shallot - blend
3 cloves garlic - blend
50 gm dried chillies - blend
1 cm ginger - blend
1 cm galangal - blend
1 cm fermented shrimp paste - blend
1 sprig daun kesum
1 stalk bunga kantan - cut into 4
1 stalk lemongrass - chopped
1 cm fresh turmeric - thinly sliced
Coconut oil
Tamarind paste - mix with water and seived
Plain water
Salt to taste
Sugar to taste

Method:

1. Heat oil in wok over a medium fire. When hot, stir fry shallots, garlic, dried chillies, ginger, lengkuas and shrimp paste until fragrant and oil separates.
2. Add in daun kesum, bunga kantan, lemongrass and tamarind paste. Stir to mix well until boil.
3. Add water, sugar and salt to taste. Stir and wait until it boil for a while.
4. Add stingray and wait until it well cooked. Turn off fire.
5. Ready to serve.

Crab in Spicy Coconut Gravy

Ingredients

500 gm crab
2 tomatoes - cut into chunks
1 stalk bunga kantan - thinly sliced
400 ml thin coconut milk
2200 ml thick coconut milk
Salt to taste
Sugar to taste

Blend Ingredients

10 dried chillies - blend
5 bird’s eye chillies - blend
300 gm shallots - blend
100 gm cloves garlic - blend
3 candlenuts - blend
2.5 cm fresh turmeric - blend
2.5 cm galangal - blend
2 stalks lemongrass - blend
1 tsp fermented shrimp paste - blend

Method:

1. Heat oil in a wok over a medium fire. When hot, stir fry blended ingredients until fragrant and oil separates.
2. Add in thin coconut milk. Stir well and cook until boil.
3. Add bunga kantan, tomatoes, crab and thick coconut milk. Continue cook until boil.
4. Add salt and sugar to taste. Cook until boil.
5. Ready to serve.

Pan Fried Prawns, Pineapple and Coconut

Ingredients

500g medium prawns, peeled and deveined
4 whole garlic cloves plus
1 tsp minced garlic
2 tbsp lime juice
2 tbsp butter
½ bowl cube pineapple
2 tbsp coconut-grated
½ tsp ground paprika
1 tbsp salt
3 tbsp virgin olive oil

Method:

1. In a medium bowl, stir the salt into 1 cup of water until it has dissolved. Add the prawns and soak them for 5 minutes, then drain and pat them dry.
2. Heat the oil in a heavy frying pan over moderately high heat with the whole garlic until hot but not smoking. Add the prawns and cook for a few seconds to seal in the flavor and then remove.
3. Pour out all of the oil and discard the garlic. Return the prawns to the frying pan and reheat over medium-high heat. Pour the lime juice over the prawn and add the butter, minced garlic, paprika, pineapple and the grated coconut.
4. Simmer until the prawns have turned pink, which will only take a couple of minutes.
5. Take care to not overcook them as it ruins both the flavour and the texture of the prawns.

Kuih Cara Berlauk

Ingredients

1 bowl flour
2 bowls santan
1 egg
300g minced beef
1 big onion
2 tbsp ghee
A few sprigs of Chinese celery
salt to taste

Method

1. Sieve flour into large bowl. Mix well with santan, egg and salt. Set aside.
2. Season minced meat with a little white pepper, black pepper and salt.
3. Heat ghee in kuali. Fry diced onion in ghee until fragrant. Add in minced meat and continue frying. Remove and set aside.
4. Heat kuih cara moulds and grease them with margarine. Spoon batter into moulds and place minced meat in centre.

Note: This kuih is best eaten with chilli sauce.

Spanish Omelette with Potatoes and Onions

Ingredients

6 large eggs
2 medium sized potatoes, sliced
1/2 large onion, sliced thinly
chopped parsley, salt and pepper
5 tbsp good olive oil

Method

1. Using a non-stick saucepan, heat up the olive oil to moderate heat.
2. Fry the potatoes gently, and not let them become crispy. Set them them aside and do the same with the onions.
3. Meanwhile, beat the eggs lightly. Add the chopped parsley, salt and pepper.
4. Make sure there is enough oil to cook the omelette. Add the cooked potatoes and onions to the egg mixture and mix well.
5. Pour the mixture into the saucepan and let it cook on medium heat.
6. When the centre of the omelette is not too runny, flip the omelette carefully using a large enough flat sound plate.
7. Place the omelette back on the pan and let it cook for a few more minutes. When its done, flip it back again using the same method above. Serve either warm or cold with fresh baguette or French bread.