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.

GRILLED ROSEMARY LEMON CHICKEN

Ingredients:

1 whole chicken

2 lemons ( I just use 1 lemon )

3 tbsp dried rosemary

3 cloves garlic

3 tbsp olive oil

salt

Method:

1. Boil lemon until soft

2. Blend dried rosemary, garlic and olive oil until garlic smooth.

3. Using a fork, prick the soft lemon all over. 

4. Season chicken with salt.

5. Rub chicken with the marinade mixture and put the lemon inside the chicken cavity. 

6. Place the chicken in the roasting tray and baked for 1 hour or until chicken turn brown.

Source: My Resipi

Note: I have also glazed the chicken with honey  after 30 minutes the chicken in the oven. 

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