Ingredients
500g indian mackerel/spanish mackerel
some banana leaves (20cmx 30cm) and stapler
sambal, to serve with fish
10 fresh red chillies
2-1/2 cm toasted shrimp paste/belacan
1 tbsp lime juice
salt to taste
60g shallots, chopped
60g garlic, chopped
2 tbsp curry powder
2 tbsp chilli powder
1 tsp turmeric powder/saffron powder
6 tbsp thick coconut milk
1-1/2 tsp salt
Method
Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish
individually with a piece of banana leaf (by rolling up)
Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for
another 10 min.
Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste
until smooth .Add in the lime juice/limau kasturi juice.
by food.sify.com
Rabu, 18 Juni 2008
S e a f o o d F r i e d R i c e
Ingredients
2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil
Seasoning:
2 tbsp thin soy sauce
1/2 tsp chinese cooking wine(optional)
some chopped spring onions for garnishing
Method
Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.
Add red chillies, rice, green peas, Stir fry until well mixed and hot
Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
Add salt and pepper. Dish on to plate and garnish with spring onions.
Note:
U can use a bit of ginger and shallots if preferred.
by food.sify.com
2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil
Seasoning:
2 tbsp thin soy sauce
1/2 tsp chinese cooking wine(optional)
some chopped spring onions for garnishing
Method
Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.
Add red chillies, rice, green peas, Stir fry until well mixed and hot
Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
Add salt and pepper. Dish on to plate and garnish with spring onions.
Note:
U can use a bit of ginger and shallots if preferred.
by food.sify.com
TurmericChickenCurry
Ingredients
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
Method
Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir
fry. Once fragrant add in the pounded ingredients and stir fry again.
Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass
and 2 cups of water.
Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut
milk and simmer further. Add in the curry leaves finally and dish out.
Note:
Do not use turmeric powder then the taste varies.
To grind into a paste:
4 large bombay onions
4 cloves garlic
3 cm ginger
2 cm fresh turmeric/kunyit basah
7 fresh red chillies or more
1/2 tsp cumin seeds (optional)
3 tbsp chicken curry powder
by food.sify.com
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
Method
Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir
fry. Once fragrant add in the pounded ingredients and stir fry again.
Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass
and 2 cups of water.
Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut
milk and simmer further. Add in the curry leaves finally and dish out.
Note:
Do not use turmeric powder then the taste varies.
To grind into a paste:
4 large bombay onions
4 cloves garlic
3 cm ginger
2 cm fresh turmeric/kunyit basah
7 fresh red chillies or more
1/2 tsp cumin seeds (optional)
3 tbsp chicken curry powder
by food.sify.com
R o t i J a l a
Ingredients
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2-1/2 cups coconut milk (1/2 coconut)
Method
Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that
the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.
by food.sify.com
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2-1/2 cups coconut milk (1/2 coconut)
Method
Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that
the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.
by food.sify.com
C h i c k e n R i c e
Ingredients
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The
oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the
margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine
the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add
in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,
substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve
the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the
chicken is already cooked fry it for 5 min only)
by food.sify.com
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The
oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the
margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine
the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add
in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,
substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve
the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the
chicken is already cooked fry it for 5 min only)
by food.sify.com
LemakSayurNyonya
Ingredients
1/2 cup prawns
4-5 squids (cut into rings)
2 lemon grass (crushed)
800 ml coconut milk (semi thickness)
1 tsp salt or more
Vegetables:
1 cup cauliflower
1/2 carrot (cut into semi circle)
5 long beans (cut into 2 cm)
5-6 ladies finger/okra (cut into 2cm)
1 eggplant (halve and cut into 2cm)
Method
Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and
squids.
Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml
coconut milk. Once one or two bubbles appear close fire. Dish out.
Note:
The important ingredients for the dish is the fresh turmeric and the turmeric leaf.
Do not omit it then the dish would not have its original flavour.
To be made into a paste/grind:
7 dried chillies (soak in water)
1 fresh red chilli
6-7 large shallots
2 nips garlic
1-1/2 inch ginger
1-1/2 inch fresh turmeric (kunyit basah)
1 turmeric leaf (cut into small pieces)
by food.sify.com
1/2 cup prawns
4-5 squids (cut into rings)
2 lemon grass (crushed)
800 ml coconut milk (semi thickness)
1 tsp salt or more
Vegetables:
1 cup cauliflower
1/2 carrot (cut into semi circle)
5 long beans (cut into 2 cm)
5-6 ladies finger/okra (cut into 2cm)
1 eggplant (halve and cut into 2cm)
Method
Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and
squids.
Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml
coconut milk. Once one or two bubbles appear close fire. Dish out.
Note:
The important ingredients for the dish is the fresh turmeric and the turmeric leaf.
Do not omit it then the dish would not have its original flavour.
To be made into a paste/grind:
7 dried chillies (soak in water)
1 fresh red chilli
6-7 large shallots
2 nips garlic
1-1/2 inch ginger
1-1/2 inch fresh turmeric (kunyit basah)
1 turmeric leaf (cut into small pieces)
by food.sify.com
C h i c k e n S e r u n d i n g
Ingredients
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
Method
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste
by food.sify.com
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
Method
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste
by food.sify.com
Langganan:
Postingan (Atom)