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.

SILKY TOFU WITH CHICKEN

Ingredients

2 packet of silken tofu or egg tofu

150gm minced chicken

2 cloves of garlic - chopped

2 shallots - chopped

1 fresh red chilies - chopped

spring onion

Seasoning

2 tbsp oyster sauce

2 tbsp soy sauce

1/2 tsp sugar

1/4 tsp white pepper

1 tbsp cornflour mix with 1/2 cup water

Method

1. Heat oil in a wok until hot.

2. Fry the tofu until brown. Remove from oil and drain on kitchen paper. 

2. Saute garlic and shallots until fragrant.

3. Add minced chicken.Stir fry well until chicken is cooked.

4. Add seasoning to taste and simmer for three minutes or until grave thickens.

5. Add fresh red chilies.

5. Pour the sauce over the tofu and serve immediately with a sprinkling of finely sliced spring onion.

Source:Yummylicious

SPICY SZECHUAN PEPPERCORN CHICKEN

This is how szechuan peppercorns look like. It is red in color.

Ingredients

7 pieces chicken - cut into small pieces

1 tbsp light soya sauce

1/4 tsp salt

1 egg white

3 tbsp cornstarch

10 dried chilies - cut about 1/2 inch long

2 cloves of garlic - sliced

2 inch of ginger - sliced

3 spring onions

2 tbsp soy sauce

1 tsp sugar

2 tbsp sesame seeds - toasted

1 tbsp szechuan pepper - crush

salt

Method

1. Marinate chicken with light soy sauce and salt for 30 minutes.

2. Add egg white and cornstarch. 

3. Heat up oil and deep fry chicken until brown and cooked. Dish out and set aside

4. In the same pan, heat up 1 tbsp oil and stir fry garlic, ginger and dried chilies until fragrant.

5. Add chicken. Stir fry well. Add soy sauce, salt and szechuan peppercorns and stir fry well. 

6. Add salt and sugar to taste.

7. Add spring onions . 

8. After a quick toss, dish out and serve immediately.

Note : The original recipe used rice wine to marinade the chicken but since I do not consume alcohol, I just used dark soya sauce, salt, egg white and cornstarch for the chicken. There are suggestions to substitute the rice wine with apple juice or white grape juice but I don't think the taste would be the same. This is my first time cooking using szechuan peppercorns. Szechuan or Sichuan peppercorns is not related to black pepper or chili pepper and it is mostly used in Chinese cuisine (Szechuan variations of the Chinese traditional dish ).

Source: My Kitchen Snippets

STIR FRY LEEKS WITH TOFU

Ingredients

2 medium leeks - sliced

2 red chilies - sliced

2 firm tofu - sliced

3 cloves garlic - chopped

150gm prawns - shelled ( substitute with dried shitake mushroom)

1 tbsp oyster sauce

2 tsp light soya sauce ( substitute with dark soya sauce )

1/2 tsp ground white pepper

1 tsp cornstarch( mix with 4tbsp water )

2 tbsp oil

Method

1. Heat oil in frying pan. Saute the firm tofu until brown. Set aside.

2. Using the same oil , add garlic and saute until fragrant. 

3. Add shitake mushrooms, red chilies, oyster sauce and dark soya sauce.

4. Add leeks. Mix in tofu. 

5. Add cornstarch mixture, ground white pepper and salt.

6. Mix well and cook for 2 - 3 minutes.

7. Dish out and serve immediately

Note: The above is the original recipe from seasaltwith food. I have made some modifications on the recipe based on the things that are available in my kitchen. As such, I have substitute the prawn with dried shitake mushroom which I have soaked in water until soft and sliced the mushroom thinly. I think it would be nice to use prawns but prawns is very expensive here and it is not the same type that I could get back home. The type of prawns that I had here is called langoustine. Langoustine are a member of lobster family. I don't really like it because they don't really have much meat.  I have also substitute light soya sauce with dark soya sauce. To my understanding, light soya sauce usually has a lighter color and a saltier flavor than the dark soya sauce. Dark soya sauce is often used for dishes that need the rich color and light soya sauce is for taste. However the one that I have here looks exactly the same. I could not tell the difference between light and dark soya sauce because both are lighter in color and saltier flavor.

Source: SEASALTWITHFOOD

SPICY FRIED CHICKEN

Ingredients:

8 pieces chicken

2 tbsp chili powder

1 tsp turmeric powder

1 tsp coriander powder

2 tbsp curry powder

1 tsp garlic powder ( I just used fresh garlic )

salt & pepper 

glutinous rice flour ( for coating the chicken )

Method:

1. Mix the chicken with all the spices in a large bowl

2. Marinade the chicken for at least 4 hours before frying it

3. Heat up some oil in large pan or wok.

4. Coat the chicken with glutinous rice flour before frying and fry the chicken until golden brown or until cooked.

5. Drain the chicken on paper towel before serving

Source: My Kitchen Snippets

Note: I have substitute the garlic powder with fresh garlic as I do not have garlic powder in my kitchen and I have add 2 tbsp of chili paste to make the chicken more spicy.  

BLACKPEPPER CHICKEN

Ingredients:

6 pieces of chicken, cut into small pieces

1 thumb size ginger

1 onion

4 cloves garlic

5 tbsp chili paste

1 stalk lemon grass - smashed lightly

4 - 5 kaffir lime leaves

1/2 cup sweet soya sauce

2 tsp ground black pepper

Method:

1. Whisk ginger, onion and garlic in a blender until fine and well mixed

2. Heat 3 tbsp oil in hot pan.

3. Saute the blended ingredients in hot oil until fragrant.

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

5. Add chicken, lemon grass and kaffir lime leaves and stir fry until chicken are cooked.

6. Add sweet soya sauce and ground black pepper and stir fry well. 

Note: You can add more ground black pepper to make it more spicy.

SPICY CHICKEN LIVER ( HATI GORENG JINTAN )

Ingredients:

8 - 10 pcs chicken liver

1 onion - sliced 

4 - 5 bird's eye chili - halved

6 potato - quartered

1 tsp fennel

1 tbsp cumin

1/2 tsp black pepper

1 onion

3 cloves garlic

1 inch ginger

turmeric

salt

Marinade for chicken liver

1/2 tsp salt

3/4 tsp turmeric powder

1 inch ginger - pound in a mortar until smooth

Method

1. Marinade chicken liver for 30 minutes. Set aside.

2. Heat pan with oil and add chicken liver. Fry the chicken liver until golden brown. Remove chicken liver and set aside

3. In the same pan, fry potato until golden brown. Remove potato and set aside.

4. Whisk garlic, onion,ginger, turmeric, fennel, cumin and black pepper in a blender until fine and well combined.

5. Heat up 4 tbsp oil in pan. Add the blended ingredients and fry until fragrant. 

6. Add chicken liver, potato, sliced onion and bird's eye chili. Stir fry for 5 minutes and serve.

Source: Dapur Tanpa Sempadan

CHICKEN MAYO SANDWICH

Ingredients:

1/2 onion - chopped

1 tsp ground black pepper

3 tbsp mayonnaise

1 cup shredded chicken meat ( boil the chicken meat in hot water until chicken is cook before shredded )

tomato

iceberg lettuce

2 pieces wholemeal bread

Method:

1. Mix the mayonnaise, ground black pepper, onion and shredded chicken meat in a bowl.

2. Assemble the sandwich

POTATO CROQUETTES

Ingredients:

2 cup of minced beef

1 cup breadcrumb

1 egg yolk

1 onion - chopped

2 cloves garlic - chopped

1 tbsp worcestershire sauce

2 stalks spring onion - chopped

2 cup potato - boiled until tender and mashed

Method :

1. Combine all ingredients.

2. Add salt and pepper to taste

3. Shape into small round croquettes.

4.Fry in deep hot oil until brown.

5. Drain on kitchen towel.

RICE CAKE ( NASI IMPIT )

Ingredients:

3 cup of rice

10 cup of water

Method:

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

2. Pour in 10 cup of water in a rice cooker. Add rice and cook.

3. Placed the  rice in tupperware or container and using the back of spoon , press down the rice to compact it.

4. Let it cool for at least 4 hours or overnight before cutting into square shape. 

CHICKEN SOTO

Ingredients:

1/2 tbsp black pepper

1 tbsp fennel ( jintan manis)

1 tbsp coriander

1 inch ginger

3 cloves garlic

1 onion

2 tbsp soto powder or soup powder ( serbuk rempah soto/ serbuk rempah sup )

1 stalk lemon grass - crushed

9 pieces of chicken ( bone in )

1/2 chicken cube

1 star anise

2 cardamom

1 cinnamon stick

1 stalks spring onion

a handful of beansprouts

Method:

1. Grind onion, garlic, ginger, black pepper, fennel and coriander in a blender until fine and well combined.

2. In a pot, heat 3 tbsp of oil and add star anise, cardamom and cinnamon stick until fragrant.

3. Add in the grounded ingredients and stir continuosly until fragrant and oil rises to the top.

4. Add water and chicken and let it boil for 20 - 25 minutes( or until chicken are cooked)

5. Take the chicken out and let them cool.

6. If necessary add more water in the chicken broth. 

7. Add lemon grass, soto powder, chicken cube and salt and let it boil for 15 - 20 minutes

8. In a meantime, shred the meat of the chicken. Set aside. You can also put back all the chicken bone in the soup.

9. Serve hot with rice cake ( nasi impit), shredded chicken meat, beansprouts, potato croquettes, spring onion and  ground peanut.

BLUEBERRY CRUMBLE

Ingredients:

6 tbsp of butter

2 eggs

1/2 cup sugar

2 tbsp of sour cream

1 tsp of vanilla

1 cup of flour

1/4 tsp of salt

1/2 tsp of baking powder

2 cups of fresh blueberries

Crumble Topping:

3 tbsp of butter

1/2 cup of brown sugar

1/2 cup of flour

Method:

1. Grease a square pan ( 8 x 8 ) and line the bottom with parchment paper leaving an overhang on both side.

2. Mix all the crumble topping together until it resemble coarse breadcrumbs. In a separate bowl sift flour, baking powder and salt. Set aside.

3. In another bowl, cream butter, sugar, sour cream and vanilla until light and fluffy.

4. Add in eggs one at a time, beating well after each edition. 

5. Add flour until well combined.

6. Spread the butter evenly into the baking pan.

7. Cover the top of the butter with blueberries ( press berries slightly into the batter) and sprinkle the crumble topping over the blueberries.

8. Bake in a preheated 350 degrees over for 35-40 minutes or until golden brown. Cool completely in the pan.

Source: http://www.mykitchensnippets.com

Note: My crumble toppings does not really resemble coarse breadcrumbs. I am not sure why but I guess due to the type of brown sugar that I've used. I am using rich dark brown sugar which have a moist texture.However it is still edible.

CHICKEN STEW

Ingredients:

2 stalks spring onion

1 carrot - sliced

1 tomato - cut into 6

1 onion

2 cloves garlic

1 inch ginger

2 fresh red chillies - sliced 

7 pieces of chicken - cut into small pieces

Combine:

1 tsp light soya sauce

1 tsp cornflour

1/2 cup water

1 tsp ground black pepper

1 tsp sesame oil

salt

Method:

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

2. Heat enough oil in a wok until hot.

3. Saute the blended ingredients over a low heat until fragrant and oil rises to the top

4. Add chicken and stir fry until chicken is cook.

6. Add carrot and tomato and cook for another 5 minutes.

7. Add the combine ingredients and stir fry well for 3 - 4 minutes.

8. Garnish it with spring onion

Source:http://hanieliza.blogspot.com

Note: You can also add bird's eye chili to make it more spicy and hot.

SUN DRIED TOMATO SANDWICH WITH MELTED CHEESE

Ingredients:

1 panini bun

1/2 grated cheddar & mozarella cheese

1 tbsp mayonnaise

sun dried tomato

1 leaves iceberg lettuce

6 slices of chicken salami ( cooked on hot cooking pan with 1 tbsp of butter until it turns slightly brown on both side)

Method:

1. Spread mayonnaise on the bottom half of the bun

2. Place grated mozarella & cheddar cheese on top of the mayonnaise.

3. Place the bun in the hot cooking pan until the cheese melt.

4. Assemble the sandwich

Note: Being a typical Malaysian, I like my sandwich with chili sauce.

SPICY CHOW MEIN

Ingredients

1/2 onion - sliced

3 cloves garlic - chopped

a handful of bean sprouts

1 egg

3 tbsp chili paste

1 tbsp tomato sauce

1 tbsp chili sauce

1 tbsp thick soy sauce

4 pieces of chicken - cut into small pieces

1 packet of chow mein

Method

1. Soak the chow mein in boiling hot water for 4 minutes or until chow mein soft

2. Heat up oil and stir fry garlic and onions until fragrant

3. Add chili paste and stir fry until oil rises to the top

4. Add chicken and stir fry until chicken is cook

5. Add tomato sauce, chili sauce and thick soy sauce.

6. Add bean sprouts and cook for 2 minutes

7. Add egg and continue to stir for 1 minutes

8. Add chow mein and continue to stir until the chow mein is evenly coated with sauce

9. Add salt to taste and ready to serve.

CRISPY FRIED WONTON

Ingredients :

1/2 pound ground chicken

3 pieces dried shitake ( soak in water until soft and finely chopped )

2 spring onions - finely chopped

2 tbsp dark soy sauce

1 tbsp oyster sauce

1/2 tsp sesame oil

1 egg yolk

1/2 tsp cornstarch

1 tsp ground black pepper

1 packet of wonton wrappers

Method

1. Mix all ingredients for filling together and set it aside for an hour

2. Place a teaspoon of filling in the center of wonton skin.

3. Wet the four edges of the wrapper with water to seal in the filling. Do the same to the rest.

4. Heat up about one inch of oil in a frying pan over medium heat and fry the wanton for a few minutes on each side or until golden brown.

5. Remove and drain oil on paper towels.

6. Serve it with sweet chili sauce.

Source: http://www.mykitchensnippets.com

BANANA BALL ( CEKODOK PISANG )

Ingredients

4 medium sized ripe bananas

4 tbsp plain flour

2 tbsp self raising flour

1 tbsp dessicated coconut

3 - 4 tbsp sugar 

3 tbsp water

Method

1. Mashed bananas until it becomes paste

2. Add flour, sugar , water and dessicated coconut.

3. Mix well until it become a batter.

4. Heat enough oil in wok.

5. Use a spoon to scoop them and deep fry the batter.

6. Cook until brown.

COOKIE DOUGH CHEESECAKE

Ingredients

Base

175 gm chocolate chip cookies

75 gm butter

Cookie Dough

1/4 cup brown sugar

1/2 cup plain flour

1/4 cup butter

1/4 cup sugar

2 tbsp water

Filling

400 gm soft cheese

2 eggs

1/3 cup sugar

1 tbsp corn flour

Method

Based 

1. Melt butter over medium heat pan

2. Add crushed cookies, mix well

3. Press into bottom of springform pan.

4. Chilled for 1 hour

Cookie Dough

1. Beat butter, brown sugar and sugar until well blended

2. Stir in water 

3. Add flour, mix well and chilled for 1 hour

Filling

1. Mix cream cheese, sugar, eggs and corn flour until well blended

2. Add 3/4 cookie dough balls into batter and stir gently

3. Pour into base. 

4. Put the balance of cookie dough on top of batter.

5. Bake at 160 degrees for 45 minutes in water bath ( bain marie ) until center is almost set.

6. Refrigerate for 3 hours or overnight.

Source: http://www.myresipi.com

GREEN BEAN WITH CHESTNUT MUSHROOM

Ingredients

1/2 onion - sliced

2 cloves garlic - sliced

5 chestnut mushroom - sliced

handful of green been - cut into 2 cm length

Method

1. Heat 2 tbsp oil in frying pan

2. Saute onion and garlic until fragrant.

3. Add mushroom 

4. Add greenbean and seasoning and cook until greenbean tender.

5. Dish out

SWEET & SOUR FISH

Ingredients

2 whole silver bream

2 onion - chopped

4 cloves garlic - chopped

8 birds eye chilies - chopped

2 tbsp chili paste

8 tbsp chili sauce

2 tbsp tomato sauce

1 tsp honey

1 cup ripe mango - sliced

Method

1. Coat fish with salt and cornflour

2. Heat oil in pan. When oil is shimmering, add fish and pan fried fish until golden brown on both sides.

3. Remove fish from oil and drain on kitchen paper

4. Heat 5 tbsp oil in a pan and saute birds eye chilies, garlic and onion until fragrant.

5. Add chili paste and simmer until oil rises to the top.

6. Add chili sauce, honey and tomato sauce and simmer for 5 minutes.

7. Add chopped mango and continue to cook for 2 minutes 

8. Pour sauce over the fried fish

Source: http://mekarmewangi.blogspot.com

PAJERI NENAS (PINEAPPLE IN SWEET CURRY SAUCE)

Ingredients

1 fresh pineapple

3 cups thick coconut milk

1 inch ginger

1 1/2 onion

2 cloves garlic

1 tbsp dried shrimp

1 inch cinnamon stick

6 tbsp fish curry powder - mix with water to create a paste

4 tbsp oil

2 tbsp sugar

2 tbsp coconut paste ( kerisek )

Method.

1. Blend ginger, onion, garlic and dried shrimp until smooth.

2. Heat oil in pot.

3. Fry blended ingredients until aromatic.

4. Add paste curry powder and cinnamon stick. Fry until oil rises to the top

5. Add coconut milk and coconut paste.

6. Add sugar and salt.

7. Add pinepapple and cook until pineapple softens and curry is thickens.

Source:http://hanieliza.blogspot.com

AYAM KASTURI (CHICKEN WITH LIME JUICE)

Ingredients

300 gm chicken breast ( I just used 5 pieces of chicken, cut into small pieces)

lime juice from 1 lime

oil

salt

turmeric powder

1 red chilies ( sliced)

1 green chilies ( sliced )

4 birds eye chilies ( sliced)

1 onion ( sliced )

3 cloves garlic ( sliced )

1 inch ginger ( sliced )

Method

1. Marinate chicken with salt and turmeric powder. Set aside

2. Heat oil in pan.

3. Add in red chilies, green chilies, birds eye chilies, onion, garlic and ginger and stir fry until fragrant.

4. Add in chicken . Continue to fry until chicken turns into golden brown.

5. Add in salt and lime juice.

6. Dish out and serve immediately.

Source: http://hanieliza.blogspot.com

CHEESECAKE BROWNIES

Ingredients

For Brownies

1/2 cup butter

4 oz unsweetened baking chocolate

1 cup sugar

2 eggs

1 cup flour

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

For Topping

8oz cream cheese

1 egg

1/3 cup sugar

Method

1. Heat oven to 350 degrees

2. Melt butter & chocolate in saucepan over low heat.Stirring occasionally until smooth ( 4-7 min). Remove from heat.

3. Stir in sugar and vanilla.

4. Add eggs one at a time, mixing well after each addition.

5. Add flour, baking powder & salt. Mix until all ingredients are moistened.

6. Spread brownies mixture into baking pan.

7. For the topping, beat cheese, egg & sugar until smooth.

8. Dollop the cream cheese mixture on top of the brownie batter.

9. Bake for 25 - 35 minutes. Cool completely.

Source:http://www.mykitchensnippets.com

DEEP FRIED FISH IN FRAGRANT SAUCE

1 tsp salt

1/2 tsp white pepper

2 cloves garlic - chopped

3 cm ginger - chopped

1 red chilies - chopped

4 birds eye chilies - chopped

Sauce

1 tsp oyster sauce

2 tbsp light soya sauce

1 tsp sesame oil

1/2 tsp pepper

1/2 tsp sugar

3/4 cup water

1/2 chicken cube

1/2 tsp cornflour

Method

1. Rub salt and pepper all over the fish.

2. Sprinkle corn flour over fish. Heat oil in wok until hot. 

3. Add in fish and deep fry until it turns crispy and golden brown.

4. Remove fish from oil and drain on kitchen paper.

5. Heat 2 tbsp oil in a wok and saute garlic, ginger, red chilies and birds eye chilies until fragrant and oil rises to the top. Remove all the ingredients from the wok and put aside.

6. In the same wok add oyster sauce, sesame oil, light soya sauce, water, chicken cube and cornflour and simmer until gravy thickens. 

7. Pour sauce over the fish.

8. Sprinke fried garlic, ginger, red chilies and birds eye chilies over the fish.

9. Garnish with scalion before serving

OXTAIL SOUP

1 whole oxtail

5 cm ginger ( sliced )

2 onion ( quartered )

1 tsp whole coriander

1/2 tsp whole cumin

1/2 tsp fennel

1 tbsp oyster sauce

t tbsp fish sauce

1 carrot 

Method

1. Bring enough water to boil in a large pot. Put the oxtail into the pot. Allow the oxtail to cook on low heat for 30 - 40 minutes or until oxtail is tender

2. Add ginger, onion, coriander,cumin, fennel and boil again for another 15 - 20 minutes.

3. Add carrot and boil until carrot tender

4. Add oyster sauce, fish sauce and salt and boil for 3 - 4 minutes

5. Serve with a garnishing of spring onions.

5. Add salt

6. Garnish soup with spring onion before serving.

AYAM PAPRIK

Ingredients

9 pieces of chicken - clean and cut into small pieces 

1 carrot -  sliced

5 long bean - cut into 2cm length 

1 capsicum - quartered

5 kaffir lime leaves

1 stalk lemongrass - crushed 

5 birdseye chilies - crushed

1 onion - sliced

3 cloves garlic - crushed/sliced

5 tbsp chili paste

Sauce

2 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp chili sauce

4 tbsp sweet soya sauce

Method

1. Heat oil in sauce pan and saute onion and garlic until fragrant.

2. Add chili paste and saute until oil rises to the top

3. Add chicken and continue to cook until chicken is tender

4. Add lemongrass, birds eye chilies and kaffir lime leaves.

5. Add all the sauce ingredients and continue to cook for 5 minutes.

6. Add capsicum, carrot and long bean and cook until tender.

7. Add seasoning to taste, then dish out and serve with rice.

FRIED CHICKEN WITH BLACKPEPPER

9 pieces of chicken ( cut into small pieces )

1 teaspoon ground black pepper

1 carrot ( sliced ) 

5 green bean 

oil for frying

salt

1 onion (sliced)

2 cloves garlic ( sliced )

3 cm ginger ( sliced )

Method

1. Heat the oil in large saucepan

2. Add the onion, garlic and ginger and saute until tender.

3. Add chicken and ground black pepper and continue stirring until chicken turn into brown colour. ( Please note that you have to continue stirring to avoid the onion burnt )

4. Add carrot and green bean and cook until carrot and green bean tender.

5. Season with salt and cook for 2 minutes.

6. Ready to serve.

Source:http://hanieliza.blogspot.com

SUN DRIED TOMATOES

The above is my home made sun dried tomatoes. But I guess it is more to sun burnt tomatoes because it is supposed to be cook in the oven at the lowest temperature for about 6 hours . Due to a certain reason and mainly concern the usage of the electricity , I have increased the temperature to 400 - 500 degrees and bake the tomatoes for 1 hour. And I also forgot to sprinkle the salt. 

OLIO OLIO

5 ulas bawang putih - cincang

1 sk lada hitam - tumbuk kasar

5 tangkai cili kering - potong dua

1 sk mixed herbs

4 biji cendawan - hiris

2 biji tomato - potong 4

spaghetti

200 gm daging cincang

Cara

1. Rebus spaghetti dengan minyak zaitun

2. Tumis bawang putih, mushroom, daging cincang dan lada hitam. 

3. Masukkan tomato dan garam.

4. Masukkan spaghetti dan mixed herbs

5. Gaul hingga rata

6. Sedia dihidang

Source:http://www.sajionline.com

AYAM PERCIK

9 ketul ayam

1 tin santan

1/2 cawan air asam jawa

1 st halba

1 st gula

garam

Bahan Kisar

20 biji cili kering

3 ulas bawang putih

1.5cm halia

3 batang serai

Cara

1. Masukkan semua bahan kisar, santan, halba, gula, garam, ayam dan air asam jawa dalam kuali

2. Biarkan atas api hingga kuah jadi pekat dan sedikit

3. Keluarkan ayam dan letakkan dalam dulang pembakar.

4. Jika suka berkuah , boleh letakkan kuah atas ayam dan bakar pada suhu 200 darjah selama 1/2 jam atau hingga ayam nampak garing.

Source:http://hanieliza.blogspot.com

SILVER BREAM TIGA RASA

Silver Bream

4 ulas bawang merah - cincang halus

3 ulas bawang putih - cincag halus

3 cm halia - cincang halus

4 biji cili padi - hiris

tepung gandum

garam

Bahan Sos

1 sdm cili kisar

1 sdm sos tomato

2 sdm sos plum

2 sdm sos cili

1 sdm jus limau nipis

1 sdt kicap manis

Cara

1. Gaul kan ikan dengan tepung gandum dan garam. Goreng hingga garing

2. Tumiskan bawang merah., bawang putih, halia dan cili padi hingga naik bau

3. Masukkan cili kisar. Kacau hingga pecah minyak. Jika suka kuah lebih, boleh lebihkan cili kisar.

4. Masukkan semua sos yang telah dicampur dan gaul dan juga jus limau nipis.

5. Kacau rata. Angkat dan tuang atas ikan yg digoreng.

Source:http://www.myresipi.com

AYAM MASAK MERAH

8 ketul ayam

3 ulas bawang putih - hiris

6 ulas bawang merah - hiris

3 cm halia - hiris

sehiris lengkuas - nipis

2 batang serai - ketuk

1 batang kulit kayu manis

2 biji buah pelaga

3 kuntum bunga cengkih

2 kuntum bunga lawang 

1 helai daun pandan

200 gm cili kering kisar

100 gm sos tomato

1 labu bawang besar - hiris bulat

garam dan gula

Bahan Perap Ayam

1 sudu kecil serbuk ketumbar

1 sudu kecil jintan manis

1 sudu kecil jintan putih

serbuk kunyit

garam

Cara

1. Perap ayam dengan bahan perap ayam, garam dan kunyit selama 1/2 jam kemudian digoreng.

2. Tumis semua bahan hiris hingga naik bau dan kuning

3. Masukkan cili kisar. Tumis hingga pecah minyak

4. Masukkan gula dan garam.

5. Masukkan bawang besar , sos tomato dan ayam yg telah digoreng. Gaul rata. Biarkan atas api sebentar. Angkat. Sedia dihidang

Source: Majalah Saji Julai 2005

CURLY KALE MASAK LEMAK

This is curly kale. 

2 sudu teh udang kering - kisar sederhana halus

1/2 biji bawang besar - hiris

2 cawan santan

1 sudu teh serbuk kunyit

curly kale

tahu - potong kiub dan goreng 

Cara

1. Satukan udang kering, bawang besar, serbuk kunyit, santan dan curly kale dalam periuk.

2. Biarkan hingga mendidih.

3. Bubuh garam

4. Kepekatan kuah ikut citarasa masing2.

5. Setelah mendidih, tutup api dan letak tahu yang telah digoreng.

CASHEWNUT CHILI CHICKEN

20 gm chicken breast, cubed

10 dried chillies, halved

1 onion, quartered

1/2 capsicum, cubed

100gm cashewnuts, deep fried

2 tbsp oil

Marinade for Chicken

1/2 tbsp light soya sauce

1/4 tsp pepper

1/2 tbsp sesame oil

1 egg white

Sauce( combine )

1 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp Worcestershire sauce

1 tsp sesame oil

1/2 tsp dark soya sauce

1/4 salt ( optional)

2 tbsp water

Thickening ( combine )

1/2 tsp corn flour

1 tbsp water

Method

1. Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside

2. Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken.

3. Stir fry briskly, then add thickening. 

4. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.

Source:http://kuali.com/recipe