Nasi Lemak recipe

Ingredients
1 Cup Rice,(washed and drained)
2 Cups Santan
1 Pandan Leaf, (tied in a Knot)
1/4 Teaspoon Salt

10-12 Prawns,(shelled and de-veined)
1 Large Onion,(sliced)
1/4 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Tamarind Juice
2 Tablespoons Cooking Oil


Pound together :-
2 Dried Chillies
2 Fresh Chillies
1 Small Piece Blacan
1/2-inch piece Lengkuss
1 Candle Nut

2 Hard-Boiled Eggs,(cut in wedges).
2 Tablespoons Ikan Bilis,(deep-fried till crisp).
1 Piece Yellow Bean Curd,(deep-fried & sliced thinly).
1/4 Cucumber,(sliced thinly).
2 oz Kangkong,(scalded)
Method
1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.
2) When the rice begins to boil, lower the heat.
3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.
4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.

5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.
6) For the Sambal, heat oil and fry the onions until slightly brown.
7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.
8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.
9) Serve the rice with the Sambal and other Garnishing.

"Bless The Broken Road"

I set out on a narrow way many years ago
Hoping I would find true love along the broken road
But I got lost a time or two
Wiped my brow and kept pushing through
I couldn't see how every sign pointed straight to you


Every long lost dream led me to where you are
Others who broke my heart they were like Northern stars
Pointing me on my way into your loving arms
This much I know is true
That God blessed the broken road
That led me straight to you

I think about the years I spent just passing through
I'd like to have the time I lost and give it back to you
But you just smile and take my hand
You've been there you understand
It's all part of a grander plan that is coming true

Now I'm just rolling home
Into my lover's arms
This much I know is true
That God blessed the broken road
That led me straight to you

That God blessed the broken road
That led me straight to you.

Ayam panggang madu

Bahan-bahan ( 1/2 ekor ayam )

• 1/2 ekor ayam bersihkan ,jangan dibuang kulitnya.
• 5 cm halia
• 4 ulas bawang putih
• Garam dan gula melaka sedikit lada hitam
• 1 sudu besar madu
• 2 sudu besar sos tiram
• 1 kiub pati ayam
• 3 sudu besar kicap pekat
• Bahan untuk perap:
• 5 cm halia dan 2 ulas bawang putih serta garam

Cara-cara

1. 
   Tumbuk halia dan bawang putih serta garam,lumurkan pada ayam,biarkan sebentar
2. Sementara itu siapkan bahan bahan untuk disapukan pada ayam nanti..bumbunya.
3. 
   Tumbuk halia dan bawang putih sampai lumat dan masukkan sos tiram,lada hitam,gula melaka,kicap pekat,madu dan pati ayam kacau sampai sebati
4. Masukkan ayam dalam ketuhar dengan kepanasan 190 darjah celsius,bakar sehingga masak,tapi jangan sampai kekuningan.
5. apabila masak,keluarkan ayam,lumurkan dgn bumbunya tadi,masukkan dalam ketuhar kembali,bakar selama 5 minit.Harus berhati hati kerana pada tahap ni,ayam cepat hangus.
6. 
   Keluakan ayam sekali lagi,terbalikkan,sapu bumbu selebihnya pada bahagian bawah ayam tadi,bakar lagi sehingga ayam berwarna keemasan.Siap untuk dihidang.

Bakwan Jagung

Here is my easy bakwan jagung recipe. Add your favorite vegetables to your liking such as carrot and cabbage. Some people like to add kemiri or candle nuts to give nutty taste. This recipe is open to any adjustment. Even you can add your favorite spices. You just need few minutes of work to transform simple corn into special treat for the whole family. . Spend your quality family time with this crunchy, crispy savory finger snack. Enjoy

Corn fritter

Corn fritter

What You Need for Fixing Bakwan Jagung

Ingredients:

1 cup fresh corn kernels or canned,

1/4 cup water

1/2 tsp sugar

1/2 tsp salt

1 egg, lightly beaten

1 1/2 tsp cornstarch

1/3 cup flour

2 scallions, finely chopped

Canola oil for deep frying

Dipping sauce:

3 tbsp sriracha chili sauce or chili garlic sauce

3 tbsp water

1 tsp sugar

How to fix Bakwan Jagung:

1. Use mini food processor to chop 1/2 cup of corn into coarse mass.
2. In a mixing bowl, place coarsely chopped coconut, whole kernels corn, water, flour, cornstarch, egg, flour, sugar, and scallions. Mix and stir to create a thick batter. You can add additional 1 tsp flour at a time if it is too thin. Set aside to rest about 30 minutes.
3. For dipping sauce, place all of the ingredients on a small bowl. Mix and stir until sugar dissolves. Taste and adjust to your likings. Add more sugar, water or salt or chili sauce according to your taste.
4. In a pot or wok, pour oil to a dept of about 1-inch and heat it over medium-high until it reach 350 F or you can test it with a bamboo chopstick. Stand it in the oil and if some small bubbles gather on the surface around the chopstick then the oil is ready.
5. Scoop about 1 tbsp batter and gently put it into the hot oil. Cook just as many as will fit in the wok without crowding it. Turning the fritters once and fry them until crisp, puffed and golden brown. It will take about 3 minutes. Use a skimmer and scoop out the fritters to the towel-lined dish to drain.
6. When it warm, transfer to serving platter and serve it with dipping sauce.

Chicken Curry Recipe

I have always wanted to be able to cook Curry Chicken just like how the Indians do but will just have to make do with a more Chinese flavoured recipe for now. I think I will have to pester my Indian colleague for her home recipes.

Meanwhile, this is my own recipe for Curry Chicken

Ingredients

• 500 grammes chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
• 3 potatoes (skinned, cut into chunks)
• 2 large onions (chopped)
• 5 tablespoons cooking oil
• 1 litre water / fresh milk
• ½ cup curry leaves
• Salt and sugar to taste

Spices

• 2 heaped teaspoons meat curry powder
• 1 heaped teaspoon chilli powder
• 1 teaspoon mustard seeds
• 2 pieces cardamon
• 1 piece star anise

Method

Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.

Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.

Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.

Hinava Tenggiri (Pickled Spanish Mackerel Fish) Recipe

Ingredients

600g/ 6 slices tenggiri fish (Spanish Mackerel) 250ml/ 1 cup/ 10 limes, with juice extracted 60g/ 4 tbsp dried bambangan seed, grated 25g/ 5 cm ginger, sliced 60g/ 6 red chilies, sliced 5g/ 1 tsp salt 100g/ 10 shallots, sliced

Direction

Clean the fish, remove all the bones and entrails. Slice into small pieces and marinate the fish with salt for 1 minute in a bowl. Add in the lime juice and mix well with the fish. Add in the bambangan seeds, chilies, ginger and shallots. Leave aside for 10 minutes before serving with rice. Cooking Tips The fish used in this recipe must be fresh. Bambangan seeds is from the fruit of the bambangan which is available in Sabah, Borneo. This seed gives the dish its unique flavor.

Dendeng Balado Recipe

Dendeng berlado is a type of Indonesian cuisine, especially from West Sumatra. Dendeng Balado is a beef sliced thinly and dried, and covered by red pepper. It was a very spicy to be challenging to those who ate them. Dendeng Balado eaten with rice and is perfect for your lunch. Would you like to try it? Here is the recipe and how to cook Dendeng Balado. Good luck.

Ingredients:

• 1 pound thinly sliced beef rather wide
• 3 pieces of lime in the water grab
• 1 teaspoon salt, or according to taste
• 2-3 cloves garlic finely
• 1 piece of ginger in puree

Spicy Ingredients:

• 100 grams of crushed red pepper
• 100 grams roughly chopped red onion
• ½ teaspoon salt
• 5 tablespoons coconut milk

Method :

1. Meats soaked with all the spices for ¼ to ½ hour. Dry in the sun until dry and then dry fried
2. Saute onion until yellow, chili input when it is cooked, add coconut milk.
3. This spicy seasoning can be mixed with beef or poured directly on top of beef

Original Hainanese Chicken Rice

Although chicken rice is a mainstay in food courts in Singapore and Malaysia, its origins lie with the Chinese living on the island of Hainan off the coast of China.

Serves pax of 4

Ingredients:

• Chicken:
• 1 whole chicken, about 3 pounds
• 1 teaspoon salt
• 2 cloves garlic, peeled
• 4 slices fresh ginger, peeled
• 4 scallions, trimmed
• about 12 cups water
• 2 tablespoons sesame oil
• sliced tomatoes (garnish)
• sliced cucumbers (garnish)
• cilantro sprigs (garnish)
• 
  
• Chicken Rice:
• 
  
• 2 cups long-grain rice
• 2 tablespoons peanut oil
• 5 shallots, peeled and minced
• 5 cloves garlic, minced
• 3-1/2 cups reserved stock from cooking Hainanese chicken
• 1/2 teaspoon salt

Preparation:

Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot. Place garlic, ginger, and scallions inside the chicken cavity.

Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).

Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.

To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.

Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.

Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.

Tom Yam Soup Recipe

Ingredients :

250gm shrimps with shell removed except the tail

2 liters water

2 tablespoon cooking oil

3 tablespoons curry paste, depending on taste

2 tablespoons tamarind juice

2 teaspoons ground turmeric

1/4 cup cilantro leaves

1 teaspoon coarsely chopped red chili

8 whole Kaffir lime leaves

2 tablespoons Thai fish sauce

3 tablespoons lime juice freshly squeezed

2.5 teaspoons brown sugar

Cooking Method :

Using a large heated pan, add the cooking oil. Add the shells of the shrimps together with the shrimp heads and fry in a moderately high heat for about 10~12 minutes or until fragrant and the color changes to dark orange. Mixed one cup of curry paste to a cup of water and add into the pan. Keep boiling until the water level is slightly reduced. It should takes about 5 minutes. Simmer for another 25 minutes after adding the rest of the water.

Drain the stock and remove the shrimp heads and shells. Add the turmeric, chili, tamarind and lime leaves into the stock. Bring to the boil for about 2~3 minutes. Add the raw shrimps and cook until the shrimps turn pinkish in about 4~5 minutes.

Use a small bowl to combine all the fish sauce, sugar and lime juice. Mix well and add into the stock with the shrimps. Serve immediately while hot with some sprinkling of the cilantro leaves.

Asam Pedas Recipe

Bahan-bahan:

• 3 keping ikan tenggiri (ikan lain pun boleh)
• Bahan kisar:-
• 3 biji bawang merah
• 10biji cili kering
• 1/2 in halia
• 1 sudu teh jintan manis
• 1 sudu teh jintan putih
• 1/4 sudu teh lada hitam
• 1/2 in kunyit hidup
• 2 ulas bawang putih
• Bahan tumis:-
• @ 1/2 bawang besar-hiris
• @ 1/4 sudu teh biji sawi
• @ 1/4 sudu teh halba
• @ 2 tangkai daun kari
• air asam jawa secukupnya
• air secukupnya
• 1 biji tomato-potong2
• 5 biji kacang bendi
• 1 serai-diketuk
• 1/2 bunga kantan atau daun kesum secukupnya
• minyak masak
• garam dan gula jika suka

Cara-cara

1. panaskan minyak. tumis bahan tumis. masukkan bahan kisar, biar pecah minyak.
2. masukkan air asam jawa dan air. biar mendidih, masukkan ikan dan bahan2 lain.
3. masukkan garam dan gula, biar hingga masak. hidangkan.