Ingredients
1 large pomfret (clean, cut slants and across)
Pounded ingredients:
1 lemon grass
4 kaffir lime leaves
2 nips garlic
1" ginger
sauce ingredients/combine in a bowl
4 tbsp black soya sauce
2 tbsp light soya sauce
a few drops sesame oil
1 1/2 tsp sugar
salt to taste
1-1/2 tsp corn flour
1/2 cup water
Method
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
food.sify.com
Rabu, 18 Juni 2008
EggplantwithPrawns
Ingredients
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Method
Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:
Can use turmeric powder instead for fresh turmeric.
by food.sify.com
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Method
Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:
Can use turmeric powder instead for fresh turmeric.
by food.sify.com
C h i n e s e S t y l e N o o d l e
Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot.
by food.sify.com
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot.
by food.sify.com
WajikPulut
Ingredients
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt
ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water
Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
by food.sify.com
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt
ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water
Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
by food.sify.com
O a t s V e g e t a b l e P u f f s
Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
NyonyaCakes
Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
AcharTimun
Ingredients
3 big Cucumber
2 Carrots (to cut 1-1/2cm in length)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce
5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots
Method
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded
ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and
ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once
the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by
stripping off the thin inner skin, the sides, side threads, and tips.
Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a
deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or
any other Chutney.
1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves
300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)
by food.sify.com
3 big Cucumber
2 Carrots (to cut 1-1/2cm in length)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce
5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots
Method
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded
ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and
ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once
the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by
stripping off the thin inner skin, the sides, side threads, and tips.
Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a
deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or
any other Chutney.
1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves
300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)
by food.sify.com
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