MEE SOTO / NOODLE SOTO

Ingredients:

chicken carcass

3 tbsp soto powder

2500 ml water

Spices (A)

1 cinnamon stick

1 star anise

2 cardamom

4 cloves

2 stalks lemon grass (crushed)

Blended Ingredients (B)

1 onion

1 inch ginger

3 cloves garlic

1 tsp whole black pepper

2 candlenuts ( buah keras )

Condiments

Bean Sprouts

Vermicelli Rice

Shredded Chicken Meat - Fry the chicken with turmeric and salt before shredding the meat.

Spring Onion

Potato Croquette

Hot Soy Sauce

Method:

1. Heat oil in cooking pot.

2. Saute spice(A) until fragrants.

3. Add blended ingredients and cook until oil rises to the top.

4. Add water and chicken carcass.

5. Add soto powder.

6. Lower the heat and cook for 20 - 30 minutes.

7. Add seasoning to taste.

8. To serve: Put enough noodles in a soup bowl. Add some bean sprouts, spring onion, shredded chicken meat, potato croquette and hot soy sauce. Add soup stock.

Source: Dapur Tanpa Sempadan

BAKED PASTA

Ingredients:

500 gm pasta ( cook according to cooking instructions)

Filling:

500 gm mince beef/ chicken fillet

1 onion - diced

1 cloves garlic - chopped

8 button mushroom - sliced

6 tomatoes - chopped

2 green capsicum - chopped

5 fresh red chillies - chopped

1 cup tomato sauce

1 cup chili sauce

1 tbsp ground white pepper

1 tbsp oregano

3 tbsp oil

White Sauce:

2 tbsp butter

3 tbsp plain flour

1 can evaporated milk ( substitute with fresh milk )

1 can water

2 eggs

1 tbsp ground white pepper

grated cheddar cheese

Method :

1. Heat oil in frying pan.

2. Saute garlic and onion until fragrant.

3. Add chicken fillet/minced beef.

4. Add mushroom, tomatoes, capsicum, fresh red chili, tomato sauce, chili sauce, pepper and oregano.

5. Stir fry well.

6. Add in seasoning.

7. Simmer for 5-6 minutes or until mixture is thick.

8. Drain pasta and mix it with the sauce.

9. Pour pasta into a baking dish

10. Mix all the ingredients for the white sauce in small pot. Simmer over low heat until the mixture becomes thick. 

11. Pour the white sauce over the pasta and bake at 200 degrees for 30 minutes.

Source: Hanieliza's Cooking

CHICKEN MYSORE

Ingredients:

600 gm chicken

Marinade (A)

6 tbsp tomato sauce

4 tsp light soy sauce ( I used dark soy sauce )

1/2 tsp salt

2 tsp sugar

1/4 tsp ground white pepper

Spices (B)

1 tsp mustard seeds

3 cm cinnamon stick

3 cloves

4 cardamom

1 star anise

curry leaves

Combined Ingredients (C)

2 tbsp curry powder

3 tbsp water

1 fresh red chillies - sliced

1 fresh green chillies ( substitute with birds eye chili )

65 ml water

1 tbsp garlic - chopped

2 onion - sliced

Method:

1. Marinade chicken with marinade ingredients for 1/2 hour

2. Heat oil in cooking pan.

3. Saute spices (B) for 3 minutes.

4. Add garlic, chilli and onion and saute until fragrant.

5. Add combined ingredients (C).

6. Add marinated chicken.

7. Add water and cook over low heat until mixture is thick.

Source: CARI Forum

SAVOY CABBAGE WITH SWEET SOYA SAUCE

Ingredients:

8 large Savoy Cabbage leaves

1 onion

3 cloves garlic

2 shitake mushroom

1 tbsp oyster sauce

1/2 cup sweet soya sauce

water

Method:

1. Boil water in pot.

2. Add salt and 1 tbsp oil in the pot.

3. Add the cabbage leaves and cook until the cabbage is tender. Drain.

4. Open out the blanched cabbage leaves and cut out the hard core.

5. Fold over and wrap into a parcel.Arrange in a plate.

6. Heat oil in frying pan. 

7. Saute garlic, onion and mushroom until fragrant.

8. Add oyster sauce and sweet soya sauce.

9. Simmer over low heat for 2 minutes. 

10. Pour the sauce over the cabbage leaves.

CURRY NOODLE (2)

                                             Hers
                                             His
                                            Garnishing

Ingredients:

500 gm sphagetti

1 onion - blended until fine

3 cloves garlic - blended until fine

3 tbsp meat curry powder - mix with water to make into paste

2 tbsp chili paste

250 ml coconut milk

650 ml water

5 pieces chicken - cut into small pieces

tofu

fishball

Garnishing

green bean - soaked in hot water until tender

hard boiled egg

fresh green chillies/ red chillies

limes

spring onion

Method:

1. Heat oil in pot.

2. Saute blended onion and garlic until fragrant.

3. Add meat curry powder and chili paste and cook until oil rises to the top.

4. Add chicken, fishball and tofu.

5. Stir until all ingredients are well combined.

6. Add coconut milk.

7. Add water and allow to simmer for 15 minutes.

8. Add salt to taste.

9. To serve: Put enough noodles in a soup bowl. Add the curry soup and garnish before serving.

 

MEATBALL SPHAGETTI

Ingredients:

500 gm sphagetti

5 button mushroom - sliced

1 carrot - sliced

4 tbsp chili paste

1 can of chopped tomato

2 onion - diced

2 cloves garlic - chopped

1 tbsp ground black pepper

1 cup tomato sauce

3 tbsp tomato puree

1 tsp oregano

1 bay leaf

salt

meatball

Method :

1. Cook sphagetti according to cooking instructions. Set aside.

2. Heat oil in pot

3. Saute onion and garlic until fragrant.

4. Add chili paste and cook until oil rises to the top.

5. Add carrot, bay leaf and button mushroom.

6. Add chopped tomato, tomato puree and tomato sauce.

7. Mix thoroughly and cook until carrot tender and soft.

8. Add black pepper, oregano and salt.

9. Add meatball and cook for 10 - 15 minutes.

9. Remove from heat

Note: For the meatball, I just used leftover from my bakso. The sauce turns out very hot and spicy. I am not sure if it is because of the chili paste or the black pepper. However, I have add 2 pieces of cheese slice to reduce the spiciness of the sauce. 

CHICKEN RENDANG / RENDANG PERAK

Ingredients :

1 kg chicken

400 ml coconut milk

3 turmeric leaf - shredded ( substitute with kaffir lime leaves )

1 chicken cube

2 tbsp grated coconut

sugar

salt

1 piece dried tamarind skin

(A) Ingredients to be finely pounded and mixed

10 shallots

5 cloves garlic

2 inch galangal

4 inch ginger

5 stalks lemon grass

1 tbsp coriander

1 tsp fennel

1 tsp cumin

2 tbsp meat curry powder

3 - 5 tbsp chili paste / 20 birds eye chilies

Method:

1. Heat oil in large pot.

2. Saute ingredients (A) until fragrant and oil rises to the top.

3. Add chicken, dried tamarind skin and coconut milk and simmer over low heat.

4. Stir occasionally to prevent the chicken from sticking to the pot.

5. Cook until gravy is semi dry.

6. Add grated coconut, shredded turmeric leaf and chicken cube. 

7. Continue to cook until the mixture is thick and gravy coats the chicken evenly.

8. Add seasoning to taste.

Source: Dapur Tanpa Sempadan

SPRING ROLLS

Ingredients:

3 carrot - shredded

5 dried shitake mushroom - chopped

a handful of beansprouts - chopped

2 cloves garlic - chopped

white pepper

salt.

Method:

1. Heat 2 tbsp oil in frying pan.

2. Saute garlic until fragrant

3. Add carrot, beansprouts and shitake mushroom.

4. Season with ground white pepper and salt.

6. Cook until carrot and beansprouts are soft and tender.

7. Set aside to cool.

8. Peel off a piece of spring roll wrapper and place it on flat surface.

9. Place some cooked filling in the centre of the wrapper, pull over both ends and roll up the wrapper.

10. Brush the end with some egg to seal.

11. Heat up some oil in a frying pan and deep fry the spring rolls until golden brown.

12. Drain the oil and serve with sweet chili sauce.

CHICKEN SANDWICH ROLL

Ingredients :

White sandwich bread

egg

Filling :

1 bowl of minced chicken

10 green bean - chopped

1 carrot - shredded

1 onion - diced

2 cloves garlic - chopped

2 fresh red chilies - chopped

1 spring onion - chopped

1 tbsp ground black pepper

2 tbsp oil

salt

Method:

1. Heat oil in frying pan.

2. Saute garlic, onion and fresh red chilies until fragrant.

3. Add chicken

4. Add carrot, green bean and spring onion. Cook for 3 - 5 minutes or until chicken is cook.

5. Add ground black pepper and salt to taste.

6. Stir until everything is well combined. Set aside to cool.

7. Cut crusts off slice of bread.

8. Use rolling pin to flatten out bread.

9. Put the filling at the centre of the bread and start rolling it.

10. Dip the bread in the beaten egg until it is soaked and wet.

11. Deep fry the bread in the medium high heat until golden brown.

Source: Hanieliza's Cooking

HOT & CREAMY LINGUINI

Ingredients:

10 pieces chicken salami - sliced thinly and cut into 4cm length

4 cloves garlic - chopped

6 tbsp creme fraiche/ fresh cream

10 bird's eye chili

2 tomatos - diced

a handful flat leaf parsley

500 gm linguini 

Method:

1. Cook the linguini according to the box instructions. Set aside.

2. Heat 4 tbsp olive oil in hot pan.

3. Fry the salami until slightly brown . Set aside.

4. Using the same oil, saute garlic and bird's eye chili until fragrant.

5. Add creme fraiche, tomatoes and chicken salami.

6. Add linguini and flat leaf parsley

7. Add salt to taste.

8. Stir until everything is well combined

9. Serve warm with garlic bread.

Source: My Resipi

ROASTED HONEY CHICKEN WINGS

Ingredients:

12 pcs chicken wings

2 cloves garlic - chopped

1 tsp chili powder

1/2 tsp salt

3 tbsp soy sauce

1/2 tsp pepper

1 tsp lemon zest

3 tbsp honey

Method:

1. Marinate chicken for 2- 3 hours with all the ingredients

2. Bake the chicken wings at 250 degrees celcius until golden brown.

Source: My Kitchen Snippets

Note: I used 2 tsp of chili powder instead of 1 tsp because I like my chicken wings to be a bit hot and spicy. The chicken wings is very nice and tasty and thanks to Gert for the wonderful recipe. 

DONUT

Ingredients:

1 medium sized potato

1/3 cup lukewarm water

5 gm instant yeast

1/3 cup cooking oil

1/3 cup luke warm water

1/4 tin condensed milk

1 tbsp sugar

1 tsp salt

500 gm flour

Method:

1. Boil potato till soft. Place the boiled potato with 1/3 cup of lukewarm water in a food processer. Puree.

2. Mix together instant yeast, sugar, 1/3 cup luke warm water, cooking oil, condensed milk, salt and potato puree.

3. Add flour a bit at a time and rub using your fingers.

4. Add in the remaining flour a little at a time till a soft dough is formed.

5. Take a bit of dough and make into small balls.

6. Arrange on a tray. Sprinkle with a bit of flour.

7. Leave to proof till double the size. 

8. Heat oil in a pan. Make a hole in the middle of the dough and fry till golden brown.

9. Coated donut with sugar.

Source: Mamafami's Spice n Splendour

BAKSO

Ingredients:

1 onion

4 -5 cloves garlic

2 cm ginger

1 thumb size galangal - crushed

1 stalk lemon grass - crushed

1 tsp ground black pepper

1/2 tsp ground white pepper

2 cloves

2 cardamom

1 cinnamon stick

1/2 cube of beef stock

salt

meatball

carrot - sliced

celery stalk - sliced

chinese cabbage

Method:

1. Blend garlic, onion and ginger until fine

2. Heat 3 tbsp oil in a pot.

3. Saute blended ingredients until fragrant. 

4. Add cloves, cardamom and cinnamon stick.

5. Add lemon grass and galangal and continue to cook until oil rises to the top.

6. Add 2 litre of water.

7. Add ground black pepper, white pepper and cube of beef stock.

8. Add salt to taste.

9. Add meatball, carrot, chinese cabbage and celery stalk and continue to cook until all the vegetables are soft and meatballs are cook.

Meat Ball

Ingredients:

600 gm minced beef

3 tbsp cornflour

1/2 tbsp white pepper

1 tbsp ground coriander

1 tsp ground fennel

1 tsp ground cumin

2 sliced of ginger - pound until fine

4 cloves garlic - pound until fine

1 egg

Method

1. Mix all ingredients together with minced beef .

2. Shaped the meatball into small rounds.

Source: Rozzan's Shared Recipe ( Bakso )

             My Resipi ( Meatball)

               

Note: Bakso is the Indonesian most popular meat ball soup. It is served with rice noodles and a dash of hot chili soy sauce.

FUSILLI WITH KURMA PASTE

Ingredients:

3 cloves garlic

1 inch ginger

1 onion

3 tbsp kurma paste ( Rempah Kurma Adabi / Adabi Kurma Powder )

200 gm minced beef

1 carrot - sliced

1 celery stalk - sliced

5 button mushroom - sliced

300 gm fusilli

Method:

1. Cook pasta according to the box intructions. Drain and set aside.

2. Blend garlic, onion and ginger until fine.

3. Heat 3 tbsp oil in a pan.

4. Saute blended ingredients until fragrant.

5. Add kurma paste. Cook until oil rises to the top.

6. Add carrot, minced beef, celery stalk and mushroom. Cook for 3-5 minutes or until carrot is soft.

7. Add fusilli. 

8. Add salt to taste. Mix well and cook for 3-5 minutes.

Note: I always add fried onion to the fusilli as I like the taste of the fried onion in this pasta. To make the fried onion, you need 1 large red onion or 10 shallots. Sliced the red onion or shallots thinly. Heat 3 tbsp oil in a pan and add the sliced onion. Fry until onion is golden brown. Drain and set aside. Garnish the fusilli with fried onion.

CHICKEN RICE

Roasted Chicken

Ingredients:

1 whole chicken

1 tbsp honey

2 tbsp ginger juice

1 tsp Chinese 5 spice powder

1 tsp salt

1 tbsp soy sauce

white pepper

Method:

1. Marinate chicken for 30 minutes 

2. Roast chicken for 45 minutes or until chicken turns brown at 200 degrees celcius.

Rice

Ingredients:

4 cups of rice

1 tbsp butter or margarine

6 slice of ginger

6 cloves of garlic

2 pandan leaves or screwpine leaves. knotted

7 cups of chicken stock

Method:

1. Wash and clean the rice in several changes of water

2. Drain rice well in a colander.

3. Whisk ginger and garlic in a blender until fine

4. Melt butter or margarine in a deep pot.

5. Saute blended garlic and ginger until fragrant.

6. Add rice  and stir well to mix and cook for about 5 minutes.

7. Transfer the rice to a rice cooker and add enough chicken stock and pandan leaves to cook the rice.

Chicken Stock

Ingredients:

100 gm chicken carcass or chicken fat with skin

1/2 chicken cube

3 cloves garlic

1 inch ginger

water

Method:

1. Whisk ginger and garlic in a blender until fine.

2. Bring enough water to boil in a large pot.

3. Add chicken carcass, blended ginger and garlic, chicken cube and salt to taste.

4. Cook for 10 -15 minutes.

Chili Sauce

Ingredients:

half of the tomatoes

6 red chilies

1 clove garlic

1 tsp sugar

lime juice

salt

2 tbsp chicken stock

Method:

1. Blend all sauce ingredients with chicken stock until fine 

2. Adjust seasoning by adding salt, sugar and lime juice.

Source: SEASALTWITHFOOD

Note: The remaining chicken stock can be used as a soup when serving. I also add celery stalk in the soup. Served the chicken rice with tomatoes, cucumber and butterhead lettuce.