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. 

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.

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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.

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.