DAGING GORENG KUNYIT/ STIR FRY BEEF

Ingredients:

250gm beef, thinly sliced

1 capsicums, quartered

2 tsp turmeric powder

1 tsp salt

1 onion - sliced

1 fresh green chillies

3-5 bird's eye chillies

3 cloves garlic - sliced

1 cm ginger - sliced

1 tsp ground black pepper

1 tomato, quartered

Method:

1. Marinade beef with turmeric powder and salt for 30 minutes.

2. Put the beef in a pan and add water enough to cover the beef. Cook until the water has completely dried. Stir occasionally.

3. Add in 3- 4 tbsp oil. Stir regularly until the beef looks crunchy.

4. Add the rest of ingredients. Continue stirring for 2 -3 minutes.

5. Add black peppers.

6. Squeeze half of lime into the beef and cook for 1 minutes.

7. Serves with warm rice.

BLUEBERRY CHEESE TART

Ingredients:

Crust:

500 gm Jus-Rol Shortcrust Pastry Block

Blueberry Filling:

150gm fresh blueberries

1/2 cup water

1/2 cup sugar

4 tsp cornstarch solution

Cheese Filling:

250 gm cream cheese

60 gm caster sugar

20 gm butter

1 egg

Method:

1. Line the tart tin with Jus-Rol Shortcrust and bake blind in a 180 degrees for 15 - 20 minutes or until the pastry feels dry.

2. Blueberry Filling - Mix sugar, water and blueberry in a pan. Cook on medium high until the mixture begins to boil. Constantly stir it. Turn heat down just enough to keep the mixture simmering. Simmer until the mixture start to thicken. Add the cornstarch and continue simmering for 5 minutes.

3. Cheese Filling - Cream cream cheese, butter and sugar until creamy. Add in egg and mix evenly.

4. Pour bluebberry filling into half baked tarts and top with cheese filling.

5. Bake at 180 degrees for 30 - 40 minutes or until golden brown.

BEEF IN SPICY SAUCE / DAGING KICAP BEREMPAH

Ingredients:

1kg beef

2 large onion ( sliced)

6 tbsp tomato sauce

3 potato ( quartered )

3 tomatoes ( quartered )

5 - 6 tbsp sweet soy sauce

Ground Ingredients:

12 dried red chillies

3 tsp black pepper

2 tsp cumin

1 tsp fennel

2 cardamoms ( split and use the seeds only)

2 large onion

5 cloves garlic

1 inch ginger

Method:

1. Boiled the whole fillet steak till tender. Slice thinly. Set aside.

2. Heat wok, saute ground ingredients until fragrant.

3. Add the sliced beef and a bit of water. Let it cooked for a while.

4. Add tomato sauce and sweet soy sauce.

5. Add the rest of ingredients.

6. Remove from heat and ready to serve

Source: Rozzan's Shared Recipe

COFFEE CHEESECAKE

Ingredients:

Filling:

210 gm cream cheese

45 gm butter

60 gm caster sugar

3 egg yolks

6 tbsp fresh cream

6 tsp corn flour

2 tsp instant coffee

Base:

75 gm butter

3 tbsp coconut flake

150 gm digestive biscuit

Method:

1. Place the biscuits in a food processor and whiz until quite fine.

2. Mix the crushed biscuits with the melted butter and coconut flake and press down into the base of the tin so that it is nice and even.

3. Allow the base to chill in the fridge for 30 minutes.

4. Beat the cream cheese and butter until smooth and creamy.

5. Add sugar then gradually add the egg yolk, fresh cream and corn flour, beating until smooth.

6. Finally, mix in instant coffee.

8. Pour the mixture into the pan.

9. Bake in a preheated oven at 180 degrees for 30 - 35 minutes.

Source : My Home Cooking Blog

PILCHARD IN SPICY SAUCE

Ingredients:

1 onion - sliced

2 cloves garlic - sliced

1/2 inch ginger - sliced

5 bird's eye chili - sliced

1 can of pacific pilchard in brine ( see pic )

6 tbsp chili paste

3 tbsp tomato sauce

6 tbsp sweet soy sauce

2 potatoes - cut into wedges

2 tomatoes - cut into 4

Methods:

1. Fry the pacific pilchard in hot oil for few minutes. ( 3-4 minutes)

2. Drain and set aside.

3. Fry potatoes until golden brown. Drain and set aside.

4. Heat 4 tbsp oil in frying pan.

5. Saute garlic, ginger, bird's eye chili and onion until fragrant.

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

6. Add tomato sauce and sweet soy sauce.

7. Add potato and tomato

8. Add pacific pilchard. Stir fry well. Serve hot.

Note: I was craving for sardines but instead of buying sardine in tomato sauce, the other half bought pilchard in brine. So as they said, when given lemons, make lemonade, I have come out with this recipe and it has become our favorite since. It taste similar to sardines but better. So no more sardines in tomato sauce in future.

STIR FRY ASPARAGUS

Ingredients:

2 cloves garlic - chopped

2 red chillies - chopped

1 tbsp oyster sauce

asparagus - cut into penne shaped sizes

Method:

1. Saute garlic and chillies in hot oil. Fry until fragrant.

2. Add asparagus.

3. Add oyster sauce and salt according to taste

4. Stir fry well and serve hot.

DORAYAKI

Ingredients:

2 eggs

1/2 cup sugar

1/2 tsp baking soda

1/4 cup water

1 tbsp honey

1 cup flour

1/2 cup red bean paste

Methods:

1. Mix eggs and sugar

2. Mix baking soda into the water and mix it into the eggs.

3. Mix in the honey and flour.

4. Heat pan with a touch of oil

5. Pour enough batter to make a 4 inch diameter pancake.

6. Heat until the surface starts to bubble and the bottom is golden color

7. Flip the pancake and cook the other side until the bottom is golden brown.

8. Make the sandwich out of two of the pancakes with red bean paste filling.

Source: Closet Cooking

MEE REBUS

Ingredients:

600 gm sweet potato ( boiled with dried shrimp and mashed , keep the stock)

160 gm dried shrimp

20 gm onion ( 3 large onion )

30 gm chili paste ( 4 tbsp )

10 gm garlic ( 4 cloves )

30 gm curry powder ( 3 tbsp )

3 stalks lemon grass

500 gm beef 

salt

500 gm of noodles

Garnishing:

Hard Boiled Eggs

Bean Sprouts / Choy Sum

Limes

Green Chillies

Tofu

Spring Onion

Method:

1. Blend onion, dried shrimp and garlic until fine

2. Heat oil. Fry blended ingredients until fragrant.

3. Add curry powder, chili paste and lemon grass. Cook until oil rises to the top.

4. Add beef and sweet potato stock.

5. Cook until beef tender.

6. Add mashed sweet potato. simmer and bring to a boil.

7. Add salt and sugar.

8. Serve with tofu, hard boiled eggs, green chillies, bean sprout and a squeeze of lime juice.

Souce: Majalah Saji July 2005

FISH CURRY

Ingredients:

1 whole fish ( red snapper)

1/2 tsp mustard seeds

1/2 tsp fenugreek

1 onion

3 cloves garlic

1/2 tsp fennel

1/2 tsp cumin

1/2 tsp coriander

3 tbsp curry powder

1 tbsp chili paste

2 sprigs of curry leaves

250 ml coconut milk

1/2 cup tamarind juice

1 cup water

Method:

1. Blend onion and garlic until fined.

2. Heat oil in a pot.

3. Fry mustard seeds and fenugreek seeds until they start to pop.

4. Add onion and garlic and saute until fragrant.

5. Add curry powder, chili paste, coriander, cumin, fennel and cuury leaves.

6. Stir fry until oil rises to the top.

7. Add tamarind juice followed by coconut milk.

8. Add water and fish .

9. Bring to a simmer for 5-8 minutes.

10.Add salt according to taste.

11. Bring to a boil and immediately turn off heat. 

BAKED WHITE CHOCOLATE CHEESE CAKE

Ingredients:

100 gm white chocolate ( grated)

150 gm digestive biscuits

80 gm butter

500 gm cream cheese

300 gm sour cream

170 gm caster sugar

1 tsp vanilla essence

3 eggs

1 tbsp lemon juice

Topping:

Whip Cream

Dark Chocolate

Method:

1. Place the biscuits in a food processor and whiz until quite fine.

2. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even

3. Allow the base to chill in the fridge for 30 minutes.

4. Beat the cream cheese, sugar, vanilla, eggs, lemon juice and the sour cream in a large bowl until smooth and creamy.

5. Pour over the top of the base.

6. Scatter white chocolate over the topping and bake in the oven for 50 - 60 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin. 

SIZZLING YEE MEE

Ingredients:

5 cloves garlic ( minced )

5 pcs dried shitake mushroom ( soaked in water until tender, sliced)

3 pcs dried chillies ( seeded and halved)

4 pcs chicken meat ( cut into small pieces )

1/2 inch ginger ( sliced )

carrot ( sliced )

capsicum ( sliced )

Sauce ( combine):

2 tbsp oyster sauce

3 tbsp light soy sauce

1 tbsp thick soy sauce

ground black pepper

salt

1 tsp sesame oil

1 tbsp cornflour ( combine with 1 tbsp water)

Method:

1. Heat oil in a wok.

2. Saute garlic, dried chillies and ginger until fragrant.

3. Add chicken, carrot and capsicum.

4. Stir fry until carrot is tender.

5. Add 2 cups of water.

6. Add in the combine sauce.

7. Add shitake mushroom.

8. Stir fry briskly, then add thickening.

9. Sprinkle with a dash of sesame oil.

10. Add salt and ground black pepper according to taste.

11. Serve with noodle.

Source: My Resipi

Note: I used wonton noodle instead of yee mee and I definitely do not use the hot plate because I don't have one. Serve the noodle with pickled green chillies.

KUIH BAKAR

Ingredients:

1 cup sugar

1 cup pandan juice ( extracted from pandan leaves/screwpine leaves )

2 cups plain flour

450 ml coconut milk / 2 +1/4 cup of coconut milk

2 tbsp butter

3 eggs

1/2 tsp salt

1 tsp green coloring

sesame seeds

Methods:

1.Combine all ingredients ( except sesame seeds) and blend till thoroughly mixed.

2.Grease the baking pan with 2 tbsp of oil.

3. Pour the mixture into the baking pan and sprinkle the surface of the mixture with sesame seeds

4. Bake at 180 degrees until golden brown or until a skewer inserted into the middle comes out clean.

Source : Home Sweet Home

Note: This is the most easy dessert that I have ever made. It turns out very nice and I find that the taste is almost like the one that you can get at home , baking a traditional way. Thanks to Home Sweet Home for this wonderful recipe.

PIZZA

No..I did not make this pizza. This is a frozen cheese pizza that is suitable for vegetarian. That is the only pizza that we can eat here, so I just need a little bit of creativitiness by adding garlic chicken salami, onion and red peppers. And it is ready after 25 minutes baking in the oven.It is so easy, fast and most important thing I don't have to do all the cooking things. It makes my life so much easier.

RAY WINGS ASSAM PEDAS

Daun Kesum ( Kesum Leaves )/ Sweet Basil Leaves

Ingredients:

Ray wings - cut into small pieces

1 onion

2 cloves garlic

1 tsp turmeric powder

1 lemon grass - crushed

1 tsp black pepper

6 tbsp chili paste

1 cup of tamarind juice

1 cup water

handful of  daun kesum or sweet basil leaves

Method:

1. Blend onion, garlic and blackpepper until fined.

2. Heat oil in pot.

3. Saute blended ingredients until fragrant.

4. Add chili paste, lemon grass and turmeric powder.

5. Stir fry until oil rises to the top.

6. Add daun kesum.

7. Add tamarind juice and water.

8. Add fish.

9. Add salt to taste.

10. Simmer for few minutes or until fish is cook.

Note: I learn how to cook asam pedas from my late mother and this is one of my favourite dishes. My mother always add ground black pepper and daun kesum only when she cook ray wing assam pedas or cat fish assam pedas but not with other fish. Daun kesum also known as Vietnamese coriander, Laksa leaf or vietnamese mint.  It is a fragrant leaf that is usually used for cooking especially in assam pedas or laksa asam.

JAPANESE BEANCURD

Ingredients:

2 tube of silken tofu

1 onion - wedged

2 cloves garlic - minced

6 fresh button mushroom - sliced

1 red capsicum - cut into stripe

2 stalks spring onion

1 carrot sliced

For Sauce:

4 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp sesame oil

1 tbsp blackpepper sauce ( I don't put this )

1 tsp pepper

1 tsp sugar

1/2 cup water

cornstarch solution

Method:

1. Heat oil in pan and fry tofu until brown.

2. Drain well and set aside

3. Heat 3 tbsp oil in wok

4. Saute onion and garlic until fragrant.

5. Add mushroom, capsicum and carrot.

6. Stir fry for few minutes or until carrot is tender.

7. Add sauce and cornstarch solution ( depends on how thick you would like your sauce to be )

8. Stir fry well.

9. Arrange tofu on plate and pour gravy.

10. Garnish with spring onion.

Source: Yummylicious

CHICKEN SOUP

Ingredients:

1 whole chicken - cut into small pieces

1 onion

2 cloves garlic - crushed

1 inch ginger

1 cinnamon stick

4 cloves

2 star anise

3 cardamom

2 potato

1 carrot

1 bowl of hot boiling water

Method:

1. Soak all the spices in the hot boiling water for 30 minutes. Drain and set aside. Keep the water aside as well. Do not throw the water. 

2. Blend garlic and onion until fined

3. Heat oil in large pot.

4. Saute blended ingredients until fragrant.

5. Add ginger and spices and stir fry for few minutes.

6. Add chicken.

7. Add the water that is used to soak all the spices. 

8. Add another bowl of water.

9. Add carrot and potato.

10. Simmer until vegetable are tender

11. Add salt and simmer until thoroughly heated.

12. Serve hot

Source: My Resipi

STIR FRY AUBERGINES & GREEN BEAN WITH SWEET SAUCE

Ingredients:

1 aubergines

handful of green bean

white rice flour

4 tbsp sweet chili sauce

1 tsp chili paste

1 tbsp oyster sauce

1 tbsp light soya sayce

1 onion - sliced

1 cloves garlic - sliced

Method:

1. Cut green bean to 5cm length

2. Cut aubergines into rectangle shape ( 5 cm length ) or whatever shape that you desired. 

3. Coat green bean and aubergines with white rice flour.

4. Deep fry  green bean and aubergines in hot oil until golden brown and crispy.

5. Drain well and set aside.

6. Heat 2 tbsp oil in frying pan.

7. Add onion and garlic and fry until fragrant.

8. Add chili paste and cook for 2 -3 minutes.

9. Add sweet chili sauce, oyster sauce and light soya sauce. Stir fry well.

10. Pour sauce over the aubergines and green bean.

11. Serve hot. 

FRIED MONK FISH WITH CHILLI

Ingredients:

monk fish

1 tsp turmeric powder

3 tbsp chili paste

1 onion - blend until fined

3 cloves garlic - blend until fined

1 onion - sliced thinly

Method:

1. Rub salt and turmeric all over fish

2. Deep fried fish in hot oil until brown.

3. Drain well in a colander

4. Heat oil in a frying pan.

5. Add blended onion and garlic. Fry until fragrant.

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

7. Add fried fish and onion and fry for 5 minutes.

8. Ready to serve

MONK FISH IN SPICY COCONUT MILK

Monk Fish that has been cut into small pieces and clean.

Monk Fish

Ingredients:

Monk Fish

a handful of bird's eye chili

200 ml coconut milk

1 onion

1 tsp turmeric powder

1 cup water

Method:

1. Blend onion and bird's eye chili until fined.

2. Put blended ingredients in a pot.

3. Add turmeric powder.

4. Add water and let it simmer under low heat for 10-15 minutes.

5. Add coconut milk and monk fish.

5. Add salt to taste and let it boil for another 15-20 minutes.

GRILLED RAY WINGS PORTUGUESE STYLE

Ingredients:

3 psc kaffir lime leaves - sliced finely

3 tbsp garlic oil

3 tbsp chili paste

1 tsp sugar

1 tsp salt

2 candlenuts

1 onion/ 6 shallots

2 cloves garlic

1 stalks lemon grass

1 sliced galangal

1 pcs ray wings

Method:

1. Whisk candlenuts, onion, garlic, lemon grass and galangal in a blender until fine.

2. Rub salt, sugar , chili paste, garlic oil  and blended ingredients all over the fish.

3. Sprinkle kaffir lime leaves on top of fish before grilled.

4. Grilled fish until cook.

Source: Dapur Tanpa Sempadan

Note: To make garlic oil, chopped 6 cloves of garlic. Heat 1/2 cup of oil in a pan. Add garlic and cook until garlic turns brown.