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.

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.

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.