Wednesday, September 29, 2010

Maja Blanca

Origin is Philippines

Ingredients:

  • 1/2 c. thick coconut milk
  • 1 c. rice flour
  • 1 c. sugar
  • 1/2 c. cornstarch
  • 3 tbsp sweet corn kernel
  • 4 c. fresh coconut milk 
  • 1/2 c. grated young coconut~ buko (optional)

What to do:

  • Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or kerisik.  Drain the latik from the oil and set aside.
  • Grease a 13-inch rectangular dish with coconut oil.  Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk.  Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
  • Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top or fried groundnut grind. Cool before slicing.
  • When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Chilies Crab

Ingredints:

    * 1kg  crabs    
    * 4 tbsp vegetable oil
    * 3 clove garlic, finely mince or pound
    * 3 cm  ginger, finely grated or pound
    * 1 large egg
    * salt and pepper

       To Combine [Chili Sauce] :

    * 4-5 tbsp or to taste, chili paste
    * 1 cup tomato ketchup
    * 2 tbsp sugar
    * 2 tbsp rice vinegar or lemon juice
    * 1 tbsp dark soy sauce
    * ½-1 tbsp soy bean paste  - 0ptional
    * 1 tbsp cornstarch
    * 1 cup water

Variation : For Chili Prawns substitute with 1½ to 2-lb jumbo prawns or colossal shrimp.

        To Prepare :

    * Clean crabs and cut into halves.  Crack the shells and claws 
       gently with a wooden mallet.
    * In a bowl combine chili sauce ingredients, mix well
    * Heat peanut or vegetable oil in a hot wok, add garlic,   
       and chilies paste.
    * Stir-fry for 2-3 minutes. Add combined chilies sauce mixture.
    * Bring sauce to a boil, add salt and pepper to taste.
       Note: soy bean sauce is salty. 
    * Toss in crabs, stir-fry to coat with the sauce. 
    * Cover and cook crabs over medium-high heat until turn red.
    * Lift cover from time to time to give it a good stir,make sure 
       the sauce does not dry up, add some water it it does.     
    * When crabs are almost fully cooked, push crabs to the
       sides of the wok.   
    * Break an egg into the sauce, stirring gently to form
       yellow and white streaks, then mix in the crabs.
    * Remove crabs from the wok and keep warm, let stand
      10 minutes for flavors hence.

Tuesday, August 17, 2010

MSG Tasty Or Toxic?

 "Chinese Restaurant Syndrome" 


Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," the use of MSG remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.  

MSG is ubiquitous in processed foods, such as soups, luncheon meats, meat tenderizers, seasoning salt, snack foods, salad dressings, fast foods and frozen dinners. It is estimated that as much as 500 million pounds of MSG are added to the world food supply each year.

Now a report focuses on how monosodium glutamate may be just one of the causes of the Slow Poisoning.
In fact, MSG (which is often disguised by names like "hydrolyzed vegetable protein" or "HVP", "yeast extract" or "autolyzed proteins") is, like aspartame, a member of the group of chemicals known as "excitotoxins" (the clue is in the name!).  These toxic compounds are known to interfere with brain chemistry and have been implicated in many neurological diseases, such as brain cancers, MS, fibromyalgia, depression and hyperactivity (ADHD). In fact, they overexcite brain cells to the point of cell damage and even cell death. 
MSG has also been linked to obesity and, indeed, many products that contain MSG now also contain horrific chemicals like "high fructose corn syrup" (whose purpose is to make you chemically addicted to the food in the same way as sugar).   

Monosodium glutamate is the sodium salt of the amino acid glutamate, and is a commonly used flavor enhancer, regarded by the FDA as "generally safe", meaning that food manufacturers can use as much of it as they like.  It has been around for many years, and is found not only in take away meals from Chinese restaurants, but many other food sources, in which it is listed as either "monosodium glutamate", "MSG" or "hydrolyzed vegetable protein".

In a recent book on the subject, Dr Russell Blaylock reported that MSG also causes severe disturbances in the endocrine system, affecting levels of hormones such as LH (Leutenising hormone), GH (growth hormone) and prolactin. (Excitotoxins by Russell L Blaylock MD, page 263

Another recent work stated that "The stress-induced abnormalities in blood-brain barrier permeability suggest differing MSG effects dependent on existing states of relaxation or stresses. The suggestive evidence for MSG-induced neuroendocrine effects is substantial, coupled with the observation of increased obesity in children." ( In Bad Taste by George R Schwartz MD, page 39)

What are the symptoms of sensitivity?
There is no doubt that some people have a sensitivity to monosodium glutamate, and will experience any or all of the following symptoms when they consume it:
Headache, Weakness, Heart palpitations, Flushing, Extreme thirst, Anxiety, Nausea and Numbness.  Those with asthma seem to be particularly susceptible to MSG sensitivity.

One rule of thumb is that, if the packaged food comes with a "flavor packet" it probably contains MSG. Also, most frozen dinners and entrees contain monosodium glutamate in some form, usually as hydrolyzed protein or autolyzed yeast.   In short, MSG is a leading cause of obesity and may well be implicated in many other conditions. It should be avoided at all costs, just like its chemical relatives.  


Eat and be healthy with my warmest regards.

Friday, July 16, 2010

Beef Basil Stir-Fry


Ingredients:
  • 2 tbsp vegetable oil
  • 400g beef strips, or steak cut into thin strips 
  • 1 big onion sliced
  • 1 red chilli   , finely sliced
  • 2 tbsp oyster sauce
  • handful basil leaves
Method:
  • Heat a wok or large frying pan until smoking hot. 
  • Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. 
  • Cook, stirring all the time, until the meat is lightly browned, about 3 minutes, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. Put in the onion stir for a minute.
  • Stir in the basil leaves and serve with plain rice. 

Thursday, July 15, 2010

Stir-fry Chicken

Ingredients:
3 shallots - bawang merah
3 clove garlic - bawang putih
2 red chillies  - cili merah
4 chicken breasts - isi ayam
green bean or snow bean or french beans - kacang panjang, buncis
1 lemon grass- serai
4 kaffir lime leaves - daun limau purut
2 juice of calamansi  lime - jus air  limau kasturi
1 tbsp fish sauce - sos ikan

Method:
Chop the spring onions. Pound the garlic, lemon grass, shallots. Slice chillies.
Heat the oil in a shallow pan over medium heat, then add the garlic paste until fragrant. 
Add the chicken , chillies and fry until chicken begins to turn brown, then add the beans.
Shred the kaffir leaves, juice the limes and add to the chicken, add fish sauce to taste and  stir as it sizzles. Serve with rice.


Wednesday, July 14, 2010

Friendship Poem


Cherished Friends

God knows there would be times
We'd need a word of cheer,
Someone to praise a triumph
Or brush away a tear.

God  knows we'd need to share
The joy of "little things"
In order to appreciate
The happiness life brings.

I think God knew our troubled hearts
Would sometimes throb with pain,
At trials and misfortunes,
Or goals we can't attain.

God knew we'd need the comfort
Of an understanding heart
To give us strength and courage
To make a fresh, new start.

God knew we'd need companionship,
Unselfish... lasting... true,
And so God answered the heart's great need
With cherished friends... like you!

Wednesday, July 7, 2010

Egg Curry


Ingredients:
6 eggs, hard boiled~ duck egg if possible
2 large onions, sliced thin
2 large tomatoes, chopped
3 green chillies, slit lengthwise
½ tsp ginger paste
½ tsp garlic paste
½ tsp turmeric powder
3 cardamom pods
4 cloves
2 small sticks cinnamon
2 bay leaves
4-5 tbsp cooking oil
1 glass thick coconut milk
1 sprig curry leaves
3 tbsp chopped coriander
salt to taste
potatoes -optional


Method: Cut each egg in half. Heat the oil in a pan and place the eggs with cut side face down. Shallow fry the egg halves, gently turning over, till golden brown. Remove from pan and keep aside.
To the remaining oil, add the bay leaves, cardamom, cloves and cinnamon and stir a couple of times. Add the green chillies, stir and now add the sliced onions.  Sauté till soft and golden in colour. Add the ginger and garlic pastes and  sauté  till the oil separates.
Add the turmeric powder, curry leaves and potatoes and allow to cook well.
When done add tomatoes, 2 tbsp coriander leaves, salt and mix.  After awhile add the coconut milk, just bring to a boil and take off the heat immediately. If you allow the curry to boil after adding coconut milk, it will split. The consistency of the coconut milk gravy should be thick and sauce-like rather than watery.


To serve, place the shallow fried egg halves in a serving dish and pour the coconut milk curry over this. Garnish with remaining 1 tbsp coriander leaves.

Serve hot with rice; chapathis; parathas or even roti



Daging Kerisik

Bahan-bahannya:
A
1 kilo daging lembu - potong dadu sebesar 2 inchi (cuci dan tos)

B - di kisar halus
15 btg lada hidup atau lada kering
3 biji bawang besar
4 ulas bawang putih
3 btg serai
1 inchi halia
2 biji buah keras- optional

C
2 inchi lengkuas - ketuk2 sket
1 cwn kerisik
8 sudu kicap manis
1/4 cwn air asam
daun salam (kalau nak laaaaa tak nak takpe)
garam & gula secukupnya




Cara-caranya
Lebur semua bahan2 (kecuali air asam) dlm kuali hingga daging empok sedikit, kemudian masukkan air asam gaul rata dan masak laa hingga kering.
Bila dah kering.. apalagi... ambil nasi panas2 dan makan ler..


Sumber: Cranko21

Thai Pandan Chicken

 
















                                                            
Ingredients:
600 g diced chicken meat   ~ isi daging ayam
5 cups oil for deep-frying    ~ minyak masak
40-50 pcs big pandan leaves, washed ~ daun pandan                                         
Seasoning:
60 gm shallots, chopped - bawang merah
30 gm garlic, chopped  -   bawang putih
1 tablespoon lemongrass (white part only), chopped~ serai
1 tablespoon coriander roots, chopped ~ akar pokok ketumbar
1 teaspoon peppercorns, pounded ~ lada hitam
1/2 teaspoon salt ~ garam
2 tablespoons sauce fish  ~ sos ikan
1 teaspoon sugar  ~ gula
1 teaspoon turmeric powder - sebuk kunyit
2 tablespoons honey ~ madu
1 teaspoon black soy sauce ~ kicap pekat
                                                          
Method:
Marinate diced chicken meat with seasoning for 2-3 hours. Wrap up chicken meat neatly with pandan leaves (refer below). Heat up the oil for deep-frying, deep-fry the chicken till golden brown. Dish and drain. Serve hot and let the guests unwrap them and enjoy the aroma and flavor.


Note*
Pandan chicken can also be wrapped and keep in the fridge. Deep-fry in hot oil before serving. It can also be baked for more healthy way of cooking.






Monday, July 5, 2010

Kuih Dangai


Ingredients:
150g glutinous rice/pulut (soaked overnight)~ beras pulut
1 grated coconut ~ kelapa parut
10 rectangular-shaped mould ~  acuan
75g brown sugar ~ gula perang
pinch of salt ~garam

How to cook:
Wash glutinous rice and drain well. Grind dry the rice until very fine.
Mix well rice with grated coconut, some sugar and salt. If too dry sprinkle a little water. Press into the mould; sprinkle some sugar on top. Cook over low heat, like on top of stove.
Turn out dangai from the mould, press two together to form one kuih.   

Resipi Ini cara asli (tradisional)~ this is the original way of making.



* use sandwich maker if mould not available.

Friday, June 18, 2010

Roti Goreng Inti Sardin

Bahan-bahannya:
1 buku roti putih ~ 1 loaf white bread
1 tin sederhana sardin cap  Ayam  ~1 tin sardine ayam brand or any other brand
1 biji  bawang besar - hiris dadu ~ 1 bombay onion cut in cube
2 biji cili merah cincang halus ~  2 red chillies chop
jus  limau kasturi ~ calamansi juice
sedikit sos ikan    ~ fish sauce
sedikit tepung gandum dicampur dengan sedikit air - utk gamkan roti
 ~ wheat flour plus water  for the gum   
 mayonis jika suka  ~ mayonnaise optional  



Method:
Fried sardine with little oil,  break the sardine to  likeness. Add the chillies, onion, juice, fish sauce  stir well.
Take away from the fire and  add the mayonnaise if use. 
Take a piece of bread roll it flat with rolling pin, so that oil won’t get trap in the bread during frying. 
Put some sardine filling, roll it and paste with the gum.  Finish the process with all the other bread. Heat enough  oil and  fry till golden.  

Note:
Boleh dicelupkan  dalam telur dan golek dlm serbuk roti. 

   
Dip in egg and roll in bread crumbs if you like. I
prefer the above it stays crispy.

Thursday, June 10, 2010

Tako

 
Ingredients for White Top Layer:
  • 600ml coconut milk ~ santan
  • 30gm cornflour ~ tepung jagung
  • 2 tsp green pea flour ~ tepung  hoen kew)
  • salt ~ garam
Ingredients for Green Bottom Layer:
  • 80 gm green pea flour 
  • 1 tblspn tapioca flour  ~ tepung ubi
  • 600ml water ~ air
  • 10 pandan Leaf - 
  • 130~ 140 gm caster sugar ~ gula pasir
  • 15 pcs water chestnut - sengkuang cina
  • 40 -50 gm casters sugar 
Prepare 60pcs of pandan leaf square casing.~ sediakan acuan 60 biji

Green Bottom Layer~ Bahagian Hijau:
Basuh, kupas dan potong dadu semua sengkuang cina. Perap dengan 40-50gm gula selama sejam, ketepikan.  Blend daun pandang dengan 600ml air, perah jus dan masukkan ke dalam periuk.  Guna whisk campurkan jus dang tepung hoen kew, tepung ubi dan 140gm gula.  Masak dengan api perlahan hingga pekat dan lut sinar. Masak hingga mendidih. Masukkan sengkuan dan kacau rata.  Guna sudu untuk masukkan ke dalam acuan yang telah disiapkan 3/4 penuh.  Ketepikan.

Wash clean water chestnut, peel &  dice it. Marinate with 40gm of caster sugar for an hour, leave aside. Blend pandan leaves &  600ml of water, extract out pandan juice. In a saucepan, use a whisk to mix well pandan juice with green pea flour, tapioca flour & 140gm of caster sugar. Cook the mixture over low fire. Use keep stirring until the mixture become thick & translucent. When the mixture turns translucent, cook for a while longer until you can see the mixture is boiling, then remove from heat. Add water chestnut into the mixture & mix well. Use a teaspoon to spoon the mixture into a pandan leave casing until 3/4 full, leave aside for the next process.   

Method for White Top Layer~Bahagian Atas
Masukkan semua bahan dalam periuk. Masak atas api perlahan sambil dikacau sehingga hampir pekat. Alih daripada api cepat supaya kelicinan kepala kuih terpelihara. Guna sudu ceduk dan tuang di atas adunan hijau tadi.  Sejukkan selama 2 jam sebelum disajikan. 

Place all the top layer ingredients into a saucepan. Cook the mixture over low heat, keep stirring until the mixture become thick & remove from heat immediately. Avoid over cooking as it will affect the smoothness of the top layer. Use a teaspoon to spoon the top layer mixture over the bottom layer. Chill in the refrigerator for at least 2 hours before serving. 



    Sunday, May 30, 2010

    Ayam Penyet


    Bahan-Bahannya:
    1 ekor ayam, potong 4 bahagian (4 pieces of chicken)
    300 ml santan (coconut milk)
    1 btg serai, ketok (lemon grass - bruise)
    minyak untuk menggoreng (oil for frying)

    Jus limau purut  (kaffar jus)

    Haluskan: (pound)
    4 ulas bawang putih (garlic)
    2 biji buh keras (candlenut)
    1 sdt biji ketumbar (coriander seed)
    1 sdt garam (salt)
    1 btg serai (lemon grass)

    Bahan Sambal:
    5 biji  cabai merah (red chilies)
    4 biji cabai padi (bird eye chilies)
    3 ulas  bawang merah (shallot)
    1 uals bawang putih (garlic)
    1 sdt garam (salt)
    1 sdt gula merah (brown sugar)

    Cara Membuat:
    Perap ayam dengan bumbu halus, santan, daun salam, dan serai. Kemudian rebus hingga hampir kering. 
    Goreng ayam hingga garing, ketepikan.

    Buat sambal:
    Tumbuk kasar semua bahan sambal.  Tumis sambal hingga naik bau, angkat.  Tuangkan jus limau, gaul rata. 
    Lapik daun pisang  atas  pinggan  letakkan ayam  yang sudah diketuk pipih dan sambal  di atasnya.  Hidangkan ketika  masih  hangat.



    Saturday, May 29, 2010

    Kentang Berempah

    Spicy potatoes are a great dish to serve for appetizer, snack or side dish.

    Bahan Yang Perlu:
    3 biji kentang merah sederhana besar
    2 sudu makan minyak masak
    1/2 sudu teh jintan putih
    1 sudu teh ketumbar ditumbuk
    1 sudu teh jintah manis ditumbuk
    ½ sudu halba
    1st halia dihiris
    1 sudu teh serbuk lada hitam
    4 cili hijau potong serong
    1 sudu teh garam
    2 sudu teh fresh lemon juice
    2 sudu makan daun ketumbar

    Method:
    Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
    Cut the potatoes into bite size cubes.
    In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes. make sure there is enough water in pot so potatoes are soaked. Boil the potatoes till they are tender but not mushy.
    After potatoes are cooked, drain the water and set aside.
    Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
    Add potatoes and Stir-fry on medium high heat till they are light golden brown.
    Add salt, black pepper and green chili and roast another two to three minutes. Turn off the heat and add lemon juice and cilantro and mix. Serve hot.   Adjust salt, lemon, and pepper to your taste.

    Wednesday, May 26, 2010

    Kerabu Sotong

    Bahan yang perlu:
    4-5  ekor sotong sederhana saiz - bakar atau rebus, hiris nipis.
    1 biji bawang besar - hiris nipis
    2 btg serai - potong nipis 
    1 biji cili hijau-cincang
    2 bijil cili merah- cincang
    1 biji tomato - cincang 
    limau nipis/ kasturi , gula, sos ikan 

     

    Cara-membuatnya:    
    Campur semua bahan gaul rata rasa garam dan gula. Biar selamat 15 minit baru dihidang.  Boleh letak mangga,atau timun.

    Tuesday, May 25, 2010

    Bake Lemon Chicken

    Bahan Yang Perlu:  
    1/2 cawan (cup) tepung gandum (all purpose flour)
    1/2 sudu teh (tsp) serbuk lada (paprika)
    garam dan serbuk lada hitam (salt & cracked black pepper)
    4 keping dada ayam bertulang & kulit
    (chicken half breasts~with bone and skin attached) 
    1/2 cawan minyak masak (vegetable oil)
    parutan 2 biji kulit lemon (finely grated rind 2 lemons)
    jus 2 biji lemon (juice of 2 lemons) 
    1 ulas bawang putih dicincang (1 clove garlic, finely chopped)
    2 sudu makan(tblsp) kicap (soya sauce)


    How to do it:)
    Preheat oven to 200 degree C.
    Mixed flour paprika, salt and pepper in a plastic bag. 
    Add chicken pieces and shake to coat. 
    Remove and shake the excess flour.
    In a bowl mix vegetable oil, rind & juice of lemons, garlic
    soy sauce.  Whisk until well combined.
    Place chicken, skin side down, in a shallow ovenproof dish.
    Pour lemon mixture evenly over chicken.  Bake covered for
    30 minutes.  Remove cover, turn chicken pieces over and
    continue to bake uncovered for another 20 minutes or
    until golden and cooked.

    Thursday, April 22, 2010

    Ubi Kayu Bakar


    Bahan-Bahan: 
    650gm ubi kayu parut - cassava roots -grate   
    3/4 cawan (cup) kacang hijau - green beans
    1 1/3 cawan santan - coconut cream
    1 sudu makan(tbsp) minyak - melted oil
    1 tin susu pekat manis - condensed milk
    2 biji kuning telur -  egg yolk
    2 sudu makan(tbsp) gula -  gula
    1 sudu makan (tbsp) mentega - butter to grease pan   
    Preparation:    
    Place 1/3 cup of raw dried mung beans in a bowl and add water to cover by 1 inch. Let soak for 2 hours,or longer if you must.  Drain the beans and put them in the steamer that fits the pressure cooker. Put in a cereal bowl  then add in water to half way up the bowl and let the steamer sits on it. This is to ensure that the beans will not be cooking in the water.  Close the lid and pressurised for 10 minutes.  

    Open the lid only when there is no more pressure (in a hurry, run cold running water over the pressure cooker and wait for the pressure to be totally released).  Let the beans cool before processing in a food processor for a ground and fluffy consistency.  The ground beans are now ready to use. 
    In a large bowl, whisk the egg yolks with the sugar well, mix  shredded cassava, the condensed and coconut milks, the pureed mung beans and oil. The mixture should be like a thick cake batter. 
    Coat the sides baking with a thin layer of butter. Place a wax paper in the bottom of the pan. Pour the cake mixture into the greased pans. Even the batter with a spatula and by gently lifting and dropping the baking pan several times.   

    Bake for about 10 minutes at 350°F, then lower the heat to 300°F and cook for another 15-20 minutes.
    The edges of the cake should be slightly golden and dry. To test the doneness of the cake, with a toothpick.
    Remove the cake from the pan,  cool.   Serve. 

    Monday, February 8, 2010

    Makanan Laut Goreng Tepung

    Bahan-Bahan:
    500gm sotong / udang
    5 sudu makan tepung kastard
    4 sudu makan tepung gandum
    5 sudu makan tepung beras
    1/4 sudu baking powder
    sedikit lada hitam
    4 biji telur  -asingkan 2 biji  ~lihat nota
     
     
    Cara menyediakannya: 
    Bersihkan sotong buang kulit hitam, jika udang buang kepala
    gaulkan dengan sedikit garam dan gula telur biarkan 20minit kemudian toskan.   
    Tepung dicampur lada hitam, baking powder dan garam, pabila putih telur telah kembang gaulkan dengan tepung.  Panaskan minyak, celup sotong ke dalam campuran telur yang dipukul ringan kemudian gaulkan dengan tepung dan goreng  dengan api sederhana hingga kekuningan. 
        
    Nota:    
    Gunakan mangkuk dan pemutar yang sudah dibilas dengan air panas. Kemudian lap dengan kain bersih.  Ini adalah untuk memastikan putih telur boleh kental dengan sempurna.  Jika terdapat sebarang kesan minyak pada bekas atau pemutar, sukar untuk mengentalkan telur tersebut.  Pukul 2 biji putih telur  kelajuan sederhana.  Kemudian angkat pemutar jika dapat  'puncak'  yang terbentuk keras berhenti memutar.    
    Gunakan spatula bila mencampurkan putih telur ke dalam adunan tepung . Mula mencampur satu camca besar putih telur terlebih dulu. Setelah sebati, baru masukkan baki putih telur.  Lakukan dengan perlahan dan berhati-hati supaya gelembung udara di dalam putih telur sebati. Ia mampu meringankan adunan tersebut.   Bila  menggoreng udang, ikan atau sotong dengan batter tersebut, akan dapati hasilnya yang memuaskan.