Recipes around the world

Calamari Imbottiti

2009-08-01T05:34:00.000-07:00

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce.

Fettucini Romano Ala Fratelli

2009-07-08T23:33:00.000-07:00

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked

Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.
Fettucini

Tomato Bruschetta

2009-06-15T17:25:00.000-07:00

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Cashewnut Cookies

2008-09-22T08:52:00.000-07:00

Ingredients

175g butter
125g castor sugar
1 tsp vanilla essence
1 egg yolk

Combine:

200g plain flour, sifted
40g desiccated coconut
1/2 tsp salt
50g cashewnuts, split

For glaze

1 small egg, lightly beaten

Method
Preheat oven to 180°C. Line a cookie tray with non-stick parchment or greased greaseproof paper. Cream butter, sugar, vanilla essence and egg yolk until light.

Stir in sifted flour, salt and coconut to combine into a dough. Roll out dough in between two plastic sheets to 3/4cm thickness.

Stamp out with a cookie cutter and place on prepared trays. Brush lightly with beaten egg and place a piece of cashewnut in the centre of each cookie.

Bake in preheated oven for 13 to 15 minutes or until golden brown. Leave on the tray for one to two minutes, then transfer onto a wire rack to cool.

Fish & prawn satay

2008-09-22T08:40:00.000-07:00

Ingredients

300gm fish fillets
300gm fresh shrimps peeled
2 cups freshly grated coconut
5 lime leaves, finely shredded
Salt & pepper to taste
3 chili paid finely chopped
125gm seafood rempah
2 tablespoons brown sugar
Lemongrass skewers

Method
1. Blend the fish and prawns to a fine paste.

2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.

3. Mould the fish paste over the lemongrass sticks like mini kebabs.

4. Grill till a golden brown

5. Serve. Garnish with fresh lime.

KUIH BATANG BURUK

2008-09-10T03:54:00.000-07:00

Ingredients for the pastry:

400g wheat flour
200g grated fresh coconut ( only the whites) & toast till golden brown, let cool and grind finely
2 table spoons of rice flour
1 egg beaten
2 teaspoon of baking powder
Salt to taste

Enough water
4 tablespoons of margarine
Cooking oil for frying

Ingredients for the filling:
200g green bean

180g castor sugar

Methods for filling:
Roast the green peas in a wok without oil till fragrance. Once cool, grind together with sugar and put aside.

Mix flour, toasted coconut, rice flour, egg, baking powder, salt and margarine well. Add water and mix into nice dough. Cover the bowl with damp cloth for 30 minutes.

Roll out small amount thinly and cut into small rectangulars (2cm x 3.5 to 4cm). To shape the rolled out dough into cylinder use the stem of a papaya leaf. (God knows where to get this thing so I guess if you can’t find any I think a chopstick or a thick pen will do)

Ensure the dough is not too soft else it will not keep its shape. Fry in hot oil till golden. Once cool down, stuff the filling inside it.

Toasted Honey Cornflakes with Almond

2008-09-10T03:46:00.000-07:00

Ingredients:
7 cups of cornflakes
1 cup of butter
3/4 cup of honey
2 cups of almond slices (toasted)
Cherries

Methods:
Pour softened butter and honey onto bowl of cornflakes and almonds then mix well.Place in cookie cups, sprinkle tiny bits of cherry and bake in 170Âº for 10 minutes to make them chrunchy.

Bakwan Tempe (4 to 6 servings)

2008-06-19T23:27:00.000-07:00

Similar to cucur or fritters, this is good as a starter or light snack with the spicy dipping sauce.

Ingredients
# 3 cloves garlic
# 2 candlenuts
# 1cm fresh turmeric
# 150ml water
# 125g plain flour, sifted
# 25g rice flour, sifted
# 2 stalks Chinese chives (kuchai),cut into 3 cm lengths
# 50g carrot, shredded
# 1 packet (150g) tempe, sliced finely
# 1/2 teaspoon salt
# oil for frying

dipping sauce
# 70g palm sugar
# 40g peanuts, fried until golden
# 15g cekur ginger (kencur)
# 7 bird eye�s chillies
# 3 kaffir lime leaves
# 1/4 teaspoon salt
# 125ml water

Method
To prepare fritters: Blend the garlic, candlenuts and turmeric with the water and pour the mixture into a bowl. Add the flours, chives, carrots, tempe and salt and mix thoroughly. If batter is too thick, add a bit of water. Heat a wok and add cooking oil; when oil is hot, fry heaped tablespoonfuls of the batter on the side of the wok. Lower heat and fry fritters until golden brown. Remove and drain on paper towels.

To prepare dipping sauce: Grind all the sauce ingredients in a blender.

To serve: Arrange fritters on a plate and serve with dipping sauce. � DT

Tasty Pumpkin Soup

2008-04-17T19:08:00.000-07:00

Ingredients
# 600g pumpkin, peeled and cubed
# 150g carrot, cut into slices
# 900ml fresh chicken stock
# 1-2 tsp whipping cream (optional)
# 1 tbsp olive oil
# 1 bay leaf
# 1 tsp ground cumin
# ¼ tsp ground nutmeg
# ¼ tsp chilli powder

Seasoning
# Salt and pepper to taste
# Freshly ground black pepper

Method
Steam pumpkin and carrot for 15 minutes until soft. Leave to cool slightly then place into a food processor. Add 300-400ml chicken stock and blend into a smooth purée.

Heat olive oil in a saucepan. Add bay leaf. Sauté for a minute. Stir in pumpkin purée and add remaining chicken stock gradually. Add cumin, nutmeg and chilli powder. Stir and bring to a gentle boil.

Once the soup comes to a bubbling boil, add seasoning to taste and turn off the heat. Ladle soup into individual bowls.

Add an extra sprinkle of ground black pepper and stir in whipping cream if desired.

Weber Grills and Smokers

2008-01-12T04:18:00.000-08:00

Weber Grill is the finest cast aluminum barbecue grill available on the market today. The classic design of our unique barbecue grill will enhance the beauty of your patio or deck. The durable construction of this grill will ensure many years of enjoyment grilling, smoking or roasting your favorite recipe. The hinged grid allows easy refueling with charcoal or wood chips during low heat smoking and roasting. The versatility of this grill allows you to use it as a smoker, high-heat searing, or slow roasting, You’ll have unbeatable cooking control.

Yes, sure you can make comparison with other product in the market, but, don't forget to review comments about Weber Grill in its website. Weber Grill is a healthy way to infuse flavor without the use of fats, salts or oils. Weber Grill smoker allows you to hot-smoke food, a process that retains moisture and natural cooking flavors so foods don't dry out or get tough. The sealed lid of this electric smoker captures the meat's juices that add a great taste. Weber Grill electric water smokers work great with all meat, seafood, and poultry dishes and they transform ordinary vegetables into delicious main courses.

Benefits of electric Weber Grills:
• No messy charcoal
• No heavy propane tanks to fill
• Ideal for apartments and condos
• Precision temperature control
• No hotspots
• Efficient, high performance
• Starts the first time every time!

What you waiting for? Weber Grill care about your health!.

Wine: Feel It

2007-12-20T23:22:00.000-08:00

Wine's role in our culture needs an inspiring educator...to simplify, demystify, and explain the growing wall of wine information and facts. The next generation of wine consumer needs romance and entertainment...with lots of flavor. And, a fun host to make sense of it all!

Why does the wine taste the way it does? Which foods pair well? Will this wine be a collectable? What is the perfect wine for a cheeseburger? Deep questions. Do you want to know the answers? Well, getting started is easy.

Red wine is a particularly rich source of antioxidants flavonoid phenolics, so many studies to uncover a cause for red wine's effects have focused on its phenolic constituents, particularly resveratrol and the flavonoids. Resveratrol, found in grape skins and seeds, increases HDL cholesterol and prevent blood clotting. Flavonoids, on the other hand, exhibit antioxidant properties helping prevent blood clots and plaques formation in arteries.

White wine differs from red wine in, first and most obviously, color. Under that skin, the pulpy part of a white grape is the same color as that of a red grape. The skin dictates the end color for red wine, which differs from the white's color determinates.

Merlot is undoubtedly one of the greatest of the red grapes. Merlot is widely responsible for the predominant tastes in most wines from the Bordeaux region in France. It produces what are arguably the most drinkable red wines, and has enjoyed a considerable amount of popularity.

Chardonnay wines are the most popular in the world. Their tough little skins and sunny personalities help them not just survive, but thrive, in nearly every major wine region in the world. Part of her stunning success is her flexibility, and ability to adapt to the different weather conditions of each region in which she is planted. Further, like a little chameleon, she reflects back what is best about any environment in which she finds herself.

So, where do you will get all of this quality wine? I suggest you, to go this site and remember, join it, taste it.

Nasi Briyani

2007-11-28T01:43:00.000-08:00

Ingredients
# 500g rice, wash and drain
# 2 tbsp oil or ghee
# 2 3/4 cups water
# 1/4 cup evaporated milk or yoghurt
# 1 1/2 tsp salt

Spices (A):
# 6 cardamoms
# 1 star anise
# 6 cloves
# 2 stalks lemon grass, smashed
# 2cm piece cinnamon stick
# 2 pandan leaves, knotted

Fry in oil till crispy:
# 15 shallots, sliced thinly
# 3 cloves garlic, sliced thinly

Method
Heat oil or ghee in a wok and fry spices (a) until fragrant. Add rice and stir-fry well for about two to three minutes, then transfer rice into an electric rice cooker.

Add water, evaporated milk or yoghurt, pandan leaves and salt, then switch on the rice cooker.

When rice is cooked, dish out to serve with a sprinkling of shallots and garlic.

Beef Serunding

2007-10-08T19:54:00.000-07:00

Serunding is derived from rendang; it is the bone-dry, floss version of rendang that has a long shelf-life and needs no refrigeration. On the East Coast, serunding was more commonly known as “sambal daging lumat”. It is enjoyed as a side dish with rice, ketupat or bread. Its ability to keep without spoiling makes it an excellent commodity for trade and the business-minded women of Kelantan have turned serunding-making into a home industry.

Ingredients

1 kg lean beef
120g coriander seeds
15g fennel seeds
15g cumin

Spice paste

50g dried chillies, seeded and soaked
lemongrass, finely sliced
30g ginger, sliced
50g galangal, sliced
200g shallots
40g garlic
2 turmeric leaves, finely shredded
3 kaffir lime leaves, finely shredded
100ml oil
500ml coconut milk
3 slices dried tamarind peel
3 teaspoons sugar
2 teaspoons salt

Method
Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.

When cooled, lightly pound the meat to break up the grain. Shred the beef finely.

Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.

Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.

Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.

Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.

Resepi Ketupat Daun Palas

2007-09-25T02:34:00.000-07:00

Bahan bahan (ingredients):

4 tin susu beras pulut
1 biji kelapa (ambil santan pekat)
Sedikit garam
Daun palas secukup kegunaan

Cara-cara (Method):

Beras pulut dibersih, kemudian direndam, dibasuh dan toskan airnya. Setelah itu dikukus separuh masak.

Angkat & gaulkan dengan santan yang dicampur garam, kukuskan semula. Bila pulut telah masak angkat & sejukkan setelah itu bungkuskan didalam daun palas & rebus didalam air panas yang telah mendidih sehingga cukup tanak.

Setelah itu keluarkan & gantungkan supaya sejuk.

Cara Hidangan:
Potongkan dan hidangkan bersama rendang daging @ ayam.

Almond-Rose Pound Cake

2007-09-25T02:21:00.000-07:00

Ingredients:

- 1 cup unsalted butter, cut into pieces
- 1/4 cup slivered almonds
- 1 2/3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon rose water
- 1/4 cup rose jam
- 1 teaspoon almond extract
- powdered sugar, for dusting

Instructions:
- Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.

- Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.

- Grind almonds finely in a food processor or blender and set aside.

- When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.

- Add eggs, one at a time, beating well after each addition.

- Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.

- Remove about a third of the batter and add rose water and jam, stirring until smooth.

- Stir the ground almonds and almond extract into the remaining batter.

- Spoon half of the almond batter into the prepared pan, spreading evenly.

- Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.

- Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.

- Dust with powdered sugar before serving.

This for 12-16 servings.

Baked Cheesecake

2007-09-18T09:50:00.000-07:00

Ingredients

225g cream cheese
60g butter
80g castor sugar
3/4 tsp vanilla essence
3/4 tbsp grated lemon zest or rind
1 whole egg
1 egg yolk
80g plain flour
3/4 tsp baking powder
3 tbsp whipping cream
1 egg white
1/2 tsp salt
1 tbsp castor sugar
1 tsp lemon juice
2 tbsp apricot gel
2 tbsp water

Method
Grease, line and grease a 18cm spring-form cake pan. Wrap the outside of the cake pan with aluminium foil to prevent water from seeping into the pan. Preheat oven to 170�C.

Beat cream cheese, butter, sugar, vanilla essence and lemon zest at maximum speed with an electric beater for 5�6 minutes.

Add the egg and egg yolk and continue to beat at maximum speed for 1�1� minutes until mixture is smooth.

Add sifted flour and baking powder to mix, alternating with the whipping cream. (Make sure that the flour is well incorporated before adding the liquid portion.)

Whisk egg white and salt until foamy then gradually add sugar and lemon juice. Continue to whisk until soft peaks form. Fold in the beaten egg white into the cheese mixture until well combined.

Pour the mixture into prepared pan. Place the cake pan in a larger pan filled to about one-third full with hot water. Bake for 1 hour or until firm and golden. Leave the cheesecake in the oven with the door closed for 25�30 minutes. Remove the water-bath from the oven then leave the cake to cool completely in the oven with the door ajar.

Transfer the cake to a rack. Combine apricot gel and water in a small saucepan and stir over low heat until well dissolved. Glaze the top of the cake with apricot glaze and chill the cake before serving.

Nasi Goreng Kerabu

2007-08-20T06:40:00.000-07:00

Ingredients

1kg cooked white rice (or Basmati rice)

Ingredients to be sliced finely:

10g kaffir lime leaves (daun limau purut)
2 onions
5 shallots
3 stalks lemon grass
2 stalks wild ginger flower (bunga kantan)
10g bird’s eye chilli (cili padi)
20g long beans
5g daun selom
5g four-angle bean (kacang botol)
3 eggs, beaten
4 tbsp cooking oil
Salt and pepper to taste

Method
Heat oil in a pan and fry the eggs to make an omelette. When the eggs set, scramble it in the pan and dish up.

With remaining oil in the pan, fry the sliced ingredients. Add white rice and fry evenly for about 15 minutes.

Toss in the cooked eggs. Season to taste with salt and pepper.

Portuguese Durian Egg Tarts

2007-08-10T01:45:00.000-07:00

Ingredients
Oil Dough (A)
# 115g plain flour
# 90g melted butter
# Water Dough (B)
# 120g plain flour, sifted
# 10g castor sugar
# ½ tsp salt
# 10g milk powder
# 1½ tbsp corn oil
# 1 egg yolk
# 2-3 tbsp ice-cold water

Filling
# 100g whipping cream
# 60g castor sugar
# 2 eggs, lightly beaten
# 150ml fresh milk
# 100g durian flesh
# Pinch of salt
# A few drops of vanilla essence

Method

To prepare the pastry

Put sifted flour (A) into a mixing bowl. Add melted butter and mix well to combine into a dough. Roll out dough in between two plastic sheets and form a rectangle. Refrigerate while preparing the water dough.

Combine sifted flour (B), milk powder, sugar, salt and corn oil in a mixing bowl. Bind and mix into a dough with egg yolk and ice-cold water. Place in a plastic bag and refrigerate for 20-30 minutes. Roll out dough in between two plastic sheets and form a rectangle, the same size as the oil dough.

Place oil dough on the water dough and roll up like a Swiss roll. Wrap the roll in cling film or a plastic sheet, then refrigerate for 30-40 minutes.

Grease muffin pan moulds and cut the chilled roll of pastry into even pieces. Roll out each piece on a lightly floured surface or table top. Line the muffin pan moulds with the pastry.

Press the pastry into the pan and fill the lined pans with the durian filling to about ¾ full. Bake in preheated oven at 200°C for 25-30 minutes or until the pastry is golden and the custard filling is set or the surface turns golden brown or has a caramel browning.

To prepare the durian filling

Put half of the whipping cream and sugar in a small saucepan and heat over medium-low heat.

Once the sugar starts to melt, remove the saucepan from the heat and add remaining whipping cream. Add durian purée, fresh milk, salt and essence to mix. Add in eggs and stir lightly to mix but do not beat. Strain the durian mixture through a fine sieve.

Ayam Golek

2007-08-01T22:32:00.000-07:00

Ingredients

1.2-1.5kg chicken, chopped into chunky pieces (approx. 16 pieces)
1 Tbsp salt
1 tsp turmeric powder
2 slices tamarind skin
400ml coconut milk

Ground spice ingredients (combined)

25 dried chillies, soaked and seeded
250g shallots
2 stalks lemongrass
2.5cm knob old ginger
1½ Tbsp meat curry powder

Seasoning

Salt and sugar to taste
1 Tbsp chicken stock granules

Method
Marinate chicken pieces with salt and turmeric powder for at least 30 minutes. Heat coconut milk and add ground spice ingredients, tamarind skin and seasoning. Simmer until gravy is thick.

Arrange marinated chicken pieces on a baking tray. Bake, grill or roast in the oven at 190°C or, if preferred, barbecue the chicken for 15-20 minutes or until golden brown. Spoon the thickened gravy over the chicken and continue to roast for 8-10 minutes or until cooked through. Serve immediately.

KFC receipes (KFC Corn)

2007-07-29T09:56:00.001-07:00

Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter

Method:
Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in butter and sprinkle with the seasoning. The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe is just the basic recipe. However it has been altered many times.

KFC Coleslaw

2007-07-27T20:22:00.000-07:00

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise

Method:
First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.
Do to the waste of chicken in the restaurants the Colonel created a recipe to help use thechicken that was unable to be sold. So he devised the potpie recipe. See chicken could only sit and be sold for 2 hrs after it is fried.

Masala Chicken Yoghurt

2007-07-23T05:59:00.000-07:00

Ingredients
# 800g chicken, cut into bite-sized pieces
# 1 teaspoon turmeric powder
# 1 tablespoon chilli powder
# a pinch of salt
# 100ml cooking oil

Spice Mix
# 3 sprigs curry leaves
# 2 green chillies, sliced
# 2 big onions, sliced
# 5cm cinnamon stick
# 3 cardamons
# 3 cloves
# 1 teaspoon fennel seeds (jintan manis)

Spice paste (finely ground)
# 10 shallots, peeled
# 3 cloves garlic
# 20g ginger
# 4 candlenuts
# 2 stalks fresh red chilly
# 1/2 tablespoon fennel seeds (jintan manis)
# 1/2 tablespoon cumin seeds (jintan putih)
# 40g coriander leaves
# 375ml water
# 125ml yoghurt
# 2 tomatoes, cut into wedges
# Salt to taste

Method
Marinate chicken with turmeric powder, chilli powder and salt. Set aside for at least 1 hour in the fridge.

In a wok, heat oil and saute spice ingredients until onions turn golden brown. Add in the ground spice paste and saute over medium heat stirring continuously until fragrant. Add in the marinated chicken and cook until chicken is tender. Add yoghurt, tomatoes and adjust seasonings to taste. Bring to a boil and take off heat. Serve with briyani rice, steamed white rice or any bread of your choice.

Note: The taste improves if curry is kept overnight (refrigerated); reheat before serving. - DT

Layered potato and mince gratin

2007-07-15T07:04:00.000-07:00

INGREDIENTS
20g butter
2 beef bacon rashers, chopped
2 medium (300g) brown onions, chopped
1 stick celery, chopped finely
1kg minced beef
1½ cups (375ml) beef stock
¼ cup (60ml) tomato pastesalt and pepper, to taste
1 tablespoon cornflour
1 tablespoon water
½ cup chopped fresh parsley
1kg desiree or pontiac potatoes, peeled, sliced thinly
1 tablespoon olive oil
½ cup (40g) grated parmesan cheese
Note: can be made a day ahead.

METHOD

Melt butter in a large pan; cook bacon and onion, stirring, over a low heat for 10 minutes or until onion is soft.
Add celery; cook, stirring, for two minutes.
Increase heat; add beef, stirring until browned.
Stir in stock, paste, salt and pepper; simmer, uncovered, for 15 minutes.
Blend cornflour with water and stir into mince until it boils and thickens.
Stir in parsley.
Preheat oven to moderate (180°C). Overlap 1/3 of the potato slices over the base of an oiled 2.5-litre (10-cup capacity) ovenproof dish; top with half the beef mixture.
Repeat layering with remaining potato slices and beef mixture, ending with potato slices.
Brush top with oil and bake, uncovered, in a moderate oven for 1 hour. Sprinkle top with cheese and bake for a further 30 minutes or until potato is tender and top is browned.

Chicken with herbs and vegetables

2007-07-14T20:16:00.001-07:00

Ingredients
Half chicken (cut into pieces)
mixed dry herbs
3 clove of garlic
broccoli
cauliflower
carrot
Tablespoon of flour
1 cup of water
salt
black pepper
olive oil

Method
1. Marinate chicken with dry herbs. Leave aside for 20 minutes.

2. Cut all the vegetables into small pieces.

3. Heat the pan with olive oil and fry the garlic. Add in pieces of chicken. Let it simmer on low heat around 10 minutes or until the chicken pieces are thoroughly cook.

4. Add in the vegetables together. Mix the flour with water and add in to the dish.

5. Add salt and pepper to taste.

Jamie Oliver the naked chef

2007-05-22T09:41:00.000-07:00

I like watch this guy cooking. Simple and enjoying.

Kuih Bengka

2007-05-01T05:50:00.000-07:00

Ingredients
# 100g green bean flour soaked for 25–30 minutes
# 190ml water
# 2 grated coconut mixed with enough water to obtain 1050ml coconut milk
# 1/4 tsp salt
# 150g rice flour, sifted

# For the syrup
# 325g castor sugar
# 300ml water
# 3–4 pandan (screwpine) leaves, knotted

Method
To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.

Strain batter into a non-stick saucepan and cook over medium heat until it thickens and bubbles.

Pour cooked custard into a square tin lined with softened banana leaf. Spread and smooth the surface with a spatula. Bake in preheated oven at 220°C for 50 minutes to an hour or until the topping is lightly browned. Cool thoroughly before cutting into small slices.

Keropok Lekor

2007-03-02T20:06:00.000-08:00

Ingredients
# 1 kg fish (ikan parang or ikan kembong)
# 500g sago flour
# Salt to taste
# 125ml water
# Some ice-cubes
# 1 or 2 pandan leaves

Method
Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.

Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.

Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir the mixture until it becomes a soft dough.

Dip your hand in the sago flour and roll the dough into a cylindrical shape.

Boil a potful of water. Add in one or two knotted pandan leaves. Drop the keropok lekor into the boiling water.

Wait for it to float and remove with a slotted spoon. Set aside to cool.

Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.

Chicken's Kerabu

2007-02-24T06:09:00.000-08:00

Ingredients
# 1/4 chicken
# 50ml water

# 6 shallots, slice thinly
# 2 stalks young lemongrass, sliced thinly
# 1 medium-sized torch ginger bud, sliced thinly
# 1 sprig polygonum (daun kesum), sliced thinly
# 1 cabbage leaf, sliced thinly
# 5 bird’s eye chillies, sliced

# 10 limes, halved and squeezed for juice
# 1cm gula melaka
# 1 tablespoon budu
# 1/2cm belacan (optional)
# Salt to taste

Method
Boil the chicken in a small pot until it is cooked. Set aside to cool, then shred the meat.

Mix all the sliced items in a deep bowl. Add in the limejuice, gula melaka, budu and salt. Add the shredded chicken and mix thoroughly. Serve immediately.

Ikan Percik

2007-02-20T15:43:00.000-08:00

Ingredients
# 4 ikan kembung (mackerel)

Pound or blend together:
# 5 stalks lemon grass
# 2 medium-size onions
# 1 tbsp turmeric powder
# 3 pips garlic
# santan from 1 grated coconut (coconut milk extracted with no water added)
# 2 tbsp sugar
# salt to taste

Method
Percik sauce: Heat the wok. Add coconut milk. When it starts to boil, add the pounded ingredients. Continue stirring until the sauce is thick and fragrant. Season to taste with sugar and salt.

Grill ikan kembung until done. Spoon the sauce over the fish and serve with white rice.

Pisang Goreng (Fried Banana)

2007-02-14T16:48:00.000-08:00

Ingredients
# 1/2 cup self-raising flour
# 1/4 cup corn flour
# 1 tbsp rice flour
# Pinch of salt
# 1/2 tsp baking powder
# 180ml water or just enough
# 1½ tbsp oil
# 5-6 bananas, halved
# Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.

Gado-Gado

2007-02-12T14:55:00.000-08:00

Ingredients
# 100g long bean, cut into 4cm lengths
# 100g bean sprouts
# 100g cabbage, cut
# 100g water spinach (kangkung), cut

Peanut sauce:
# 1 cup peanut, skinned and roasted
# 3 shallots, cut
# 8 dried chillies, cut into segments and soaked
# 2 red chillies, cut into segments
# 2 kaffir lime leaves, crushed
# 1 tablespoon brown sugar
# 1 tablespoon tamarind paste
# 1 cup water
# 1 teaspoon soy sauce
# 1 teaspoon salt

Method
To prepare the sauce: Heat 1 tablespoon oil in a wok and stir-fry together the shallot and dried and red chillies until fragrant. Dish out.

With a mortar and pestle, pound together until fine the fried shallot and chillies. Add the peanut and continue pounding until fine.

Mix the tamarind paste with the water and strain.
Boil all the sauce ingredients in a pan or wok until it reaches a thick, sauce consistency, seasoning to taste with sugar and salt.

To prepare the vegetables: Bring a pot of water to the boil and blanch first, the long bean, then the sprout, cabbage and water spinach. Work quickly to prevent overcooking.

To serve, assemble a helping of each of the vegetables on a plate and top with the peanut sauce. Enjoy.

Curry Lemak Ox Tripe

2007-02-07T23:44:00.000-08:00

Ingredients
#350g ox tripe
# 2 thin slices ginger
# 2 cups water
# 2 tbsp oil
# 200g white radish, cut into chunky pieces

Ground ingredients:
# 15 pieces chilli padi (more if preferred)
# 2cm piece ginger
# 2 shallots
# 1cm piece galangale (lengkuas)
# 3cm piece fresh turmeric root
# 1 stalk lemon grass, smashed
# 1 small turmeric leaf (daun kunyit)
# 2 pieces dried tamarind skin (asam keping)
# 2 green chillies, seeded and slit into halves
# 2 tbsp thick coconut milk
# 2-1/2 cups water

Seasoning:
# half tsp salt or to taste
# half tsp sugar or to taste
# 1 tsp chicken stock granules

Method
Trim off excess fat from ox tripe. Wash well. Bring to a boil with ginger and water. Cover and simmer for one and a half to two hours. Drain and set aside.

Heat oil and saute lemon grass and ground ingredients until fragrant. Add ox tripe, turmeric leaf, tamarind skin and stir-fry well. Add water and coconut milk. Bring to a boil, then simmer over medium-low heat for 30 minutes.

Add radish and green chillies, and continue to simmer until ox tripe is tender. Add seasoning and cook for another five to six minutes. Dish out and serve with hot plain rice.

Fish & prawn satay receipe

2007-02-05T05:20:00.000-08:00

Ingredients
# 300gm fish fillets
# 300gm fresh shrimps peeled
# 2 cups freshly grated coconut
# 5 lime leaves, finely shredded
# Salt & pepper to taste
# 3 chili paid finely chopped
# 125gm seafood rempah
# 2 tablespoons brown sugar
# Lemongrass skewers

Method
1. Blend the fish and prawns to a fine paste.

2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.

3. Mould the fish paste over the lemongrass sticks like mini kebabs.

4. Grill till a golden brown

5. Serve. Garnish with fresh lime.

Fish Head Curry

2007-02-04T06:44:00.000-08:00

Ingredients
# 1 fish head (red snapper), halved, cleaned
# 100g ladies’ fingers (okra)
# 100g brinjal, cut into wedges
# 2 tomatoes, cut into wedges
# 1 teaspoon fenugreek (halba)
# 2 pips garlic, minced
# 2 tablespoons oil

Spice paste ingredients:
# 2 tablespoons coriander seeds
# 1 1/2 tablespoons cumin (jintan putih)
# 8 dried chillies, soaked
# 4 pips garlic

# 1 tablespoon tamarind paste
# 1 litre water
# 100ml thick coconut milk from 1/2 grated coconut
# 1 teaspoon sugar
# 1 teaspoon salt

Method
Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.

Heat the oil in a wok and saute together the fenugreek and minced garlic until fragrant.
Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.

Mix tamarind paste with the water and strain this into the wok. Bring to a boil before adding the ladies’ fingers and brinjal. Boil until the vegetables are cooked through, 1-2 minutes.

Add the fish head and tomato and bring curry to a boil again. Add the coconut milk and season to taste with sugar and salt without bringing the curry to a boil again.

2007-02-04T04:41:00.000-08:00

Ingredients
# 2 tbsps oil
# 500g prawns
# 1 large onion, chopped
# Maggi Chilli Prawn Mix
# 3/4 cup water
# 2 tomatoes, chopped
# Finely sliced spring onions

Method
Heat oil and fry onions over a high heat for five minutes. Fry prawns. Blend chilli mix (pre-mixed with 3/4 cup water) with tomatoes, and cook until sauce thickens. Serve on bread, baguette, buns or Chinese dumpling. Garnish with spring onions.

Chicken Satay

2007-01-28T19:04:00.000-08:00

Ingredients
# 400g free range chicken breast fillet

Marinade for chicken:
# 2 cloves garlic, pounded finely
# 1 tbsp light soy sauce
# 1 tbsp sugar
# 1 tbsp honey
# 2 tbsp olive oil

Sauce:
# Ground spice ingredients (combined)
# 3 shallots
# 1 clove garlic
# 2 1/2 tbsp chilli paste
# 1/4 tsp turmeric powder
# 1 tbsp coriander powder
# 1 tbsp chopped galangal
# 2 tbsp oil

Seasoning:
# Juice of 2 limes
# 1 tbsp light soy sauce
# Salt to taste
# 1 tbsp soft brown sugar
# 2 tbsp crunchy peanut butter
# 125ml water
# 2 tbsp UHT milk

Method
Cut chicken fillets into thin strips of 2.5cm slices.

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

Cendol in Coconut Milk

2007-01-27T18:42:00.000-08:00

Ingredients
# 1 packet cendol (available in provision stores and supermarkets)
# 3 grated coconuts
# 4 cups cool boiled water
# 1/4 tsp salt

Syrup:
# 350g chopped gula melaka (palm sugar)
# 125g granulated sugar
# 2 knotted pandan leaves
# 1 cup water

Method
Mix coconut with the cooled boiled water. Squeeze and strain to obtain coconut milk. Stir in salt and refrigerate.

To make the syrup: Boil gula melaka, granulated sugar and pandan leaves in water till thick and syrupy. Strain.

To serve: Place cendol in a bowl, add coconut milk and syrup to taste. Top up with ice-shavings. Alternatively, place shaved ice in bowl, drizzle syrup over the ice, then ladle in coconut milk and cendol over it.

Apam Balik - Malaysian pencake :)

2007-01-26T05:10:00.000-08:00

Ingredients
# 250g plain flour
# 1 tsp salt
# 2½-3 tbsp castor sugar
# 1 tsp fresh yeast (break up into fine granules)
# 1 egg
# 250ml water
# 1 tsp alkaline water

Filling:
# 100g toasted groundnuts, pounded finely
# 75g coarse sugar
# 1 small can cream-style sweet corn
# 50g margarine

Method

Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.

Heat a griddle pan until hot. Pour in a ladleful of butter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.

Spread a handful of groundnuts and some sugar over surface. Next, add in a tablespoon of margarine and some cream-style sweet corn. Cover and cook until apom begins to harden. Remove and fold in half. Serve immediately.

Bingka Suji (Baked Semolina Cake)

2007-01-25T07:09:00.000-08:00

Ingredients
# 5 eggs
# 180g castor (superfine sugar)
# 250g semolina
# 400ml coconut (from 400g grated coconut and sufficient water)
# Pandan juice (100ml, from six screwpine or pandan leaves blended with water and strained)
# 1/2 tsp salt
# 600ml water
# 140g margarine
# 50g plain (all purpose flour)
# 1 tsp vanilla essence (optional)

Method
Line the bottom of a 25cm round baking tin (pan) with aluminium foil. Grease with a little margarine.

Beat eggs and sugar in a mixing bowl until combined. Pour into a pan.

Add semolina, coconut milk, pandan juice, salt and water. Mix thoroughly and stir mixture over medium heat until it becomes thick.

Remove pan from heat and mix in margarine, flour and vanilla. Stir to a smooth consistency. Slowly pour mixture into prepared tin.

Baked for 1 hour in a preheated oven at 200�C or until cooked through and firm to the touch. If you prefer a crustier top, put under the grill for 2 to 3 minutes. Cool cake thoroughly before cutting to serve.

Note
You can replace margarine with butter if you like or use a combination of both.

Cantik Manis (Sweet and Pretty Cake)

2007-01-22T21:38:00.000-08:00

Ingredients
# 100g sago (delima) or coloured pearl sago (biji mutiara)
# 50g mung bean (hoen kwe) flour
# 500cc coconut milk from one coconut
# 1/4 tsp salt
# 100g granulated sugar
# 1/8 tsp vanilla
# banana leaves or plastic sheets for wrapping

Method
Cook sago until done and transparent. Rinse and drain.

Dilute mung bean flour with part of coconut milk and set aside.

Boil remaining coconut milk with salt. Then add flour mixture and stir. Add sugar and vanilla, stirring until the sugar is dissolved. Add sago, stir well and remove.

Wrap 2 tbsp dough in banana leaf or plastic sheets. Roll and fold both sides to the centre. Leave to cool.

Beef Rendang

2007-01-21T09:20:00.000-08:00

Ingredients

600g beef topside, cubed

Grind together:

4 tbsp chilli boh

7 shallots

5 cloves garlic

4cm piece ginger

2 onions

4 stalks lemon grass, finely sliced

3cm piece galangal

1 tbsp cumin powder

1 tbsp fennel powder

1 litre thick coconut milk (extract from four grated coconuts)

1 litre water

1/2 cup kerisik (pounded dry-fried grated coconut)

1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:

1 tsp salt or to taste

1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Assam Pedas Tenggiri

2007-01-19T21:22:00.000-08:00

Ingredients

450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper

2 stalks lemon grass, smashed

2 sprigs polygonum (daun kesom)

1/2 tsp Maggi belacan granules

l 1/2 cups tamarind juice

(A) Grind or pound finely:

12 to 15 red chillies

10 shallots

2 cloves garlic

l.5cm fresh tumeric

Seasoning:

Salt and sugar to taste

Dash of pepper

Garnishing:

1 bunga kantan, sliced thinly

Method
Deep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic.

Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add seasoning and fish.

Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.

Serve hot with rice.

Cencaluk Chilli Sauce

2007-01-18T04:22:00.000-08:00

Ingredients

1 tbsp good quality cencaluk
4-5 shallots
1 tbsp sliced red chilli
1 tbsp sliced bird's eye chillies

Seasoning

1 tbsp sugar or to taste
2 tbsp freshly squeezed lime juice

Method
Slice shallots lengthwise. Put cencaluk, red chilli, bird�s eye�s chillies and shallots in a bowl. Add in sugar and lime juice to taste. Stir well to mix.

Serve this relish when serving deep-fried mackerel (ikan kembung)

Black Glutinous Rice Porridge (Bubur Pulut Hitam)

2007-01-18T04:15:00.000-08:00

Ingredients

300g black glutinous rice

5 litres water

100g castor sugar

100g palm sugar

75g dried longans, rinsed

2�3 pandan leaves, knotted

Combine:

2 tbsp corn flour

3 tbsp water

thick milk from 1 coconut

1/2 tsp salt

Method
Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10�15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you�ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Acar Kunyit Ikan Belanak

2007-01-18T04:11:00.000-08:00

Ingredients

1kg ikan belanak (mugilidae)

200g young ginger

100g garlic

3 red chillies

3 green chillies

2 inches fresh turmeric

100ml vinegar

salt and sugar to taste

oil for frying

Method
Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.

Slice ginger and garlic.

Remove seeds and cut chillies into quarters.

Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garlic till golden brown. Add vinegar, salt and sugar to taste. Add red and green chillies and simmer for five more minutes.

Reduce heat further and ease in the fried fish.

Cover kuali and turn off the fire.

Remove cover and let the dish cool before storing.

Fried Rice with Chicken

2007-01-18T00:47:00.000-08:00

Ingredients:
2 1/2 cups Thai jasmine or other long grain rice
3 1/2 cups water
3 tablespoons
vegetable oil
200 g skinless
chicken breast, diced
1 medium onion, sliced
1 garlic clove, chopped
150g mung bean sprouts
2 tablespoons fish sauce
light soy sauce shredded spring onion greens
1 red chilli, seeded and shredded

Method:

Place rice and water in a saucepan with a heavy base. Bring quickly to the boil, then cover tightly and cook on very low heat for about 16 minutes until rice is tender and has absorbed the liquid.
Heat the oil and stir-fry the chiclzen until it changes colour. Remove from pan, add the onion and cook until soft, add garlic and bean sprouts and stir-fry briefly.
Add the rice, return the chicken and season with fish sauce. Stir on high heat for a few minutes. Add light soy sauce to taste.
Heap into a serving dish and garnish with the spring onion greens and chilli shreds.

Note. To prepare chilli as decoration, cut in half lengthways and remove seeds. Working diagonally, cut the chilli into very narrow shreds. Place in iced water to crisp and curl.

Turkey − Eggplant Imsakaa

2007-01-17T22:34:00.000-08:00

Ingredients:

2 eggplants
1 tablespoon salt
1/2 cup vegetable oil
1 pound lamb (or beef), cut into 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon black ground pepper
1/2 teaspoon Middle Eastern spice
1 8−oz. can tomato sauce
2 cups water
2 medium ripe tomatoes, sliced

Slice eggplants lengthwise into 1/2 inch thick slices. Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry. In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil. Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes. In a 9×13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture. Pour the tomato sauce and water on top of the layers, then place the tomato slices. Bake in a 350F oven for about 45 minutes or until stew becomes thick and bubbly. Let stand for about 10 minutes before serving. Serve with Pita bread and/or rice.

Strawberry bavarois

2007-01-17T22:14:00.000-08:00

Ingredients ( 5-6 org )

300g strawberi
2 eggs (yellow)
3/4 cups fresh milks
1 cup fresh cream
90g sugar
12g gelatin
strawberi untuk hiasan

Cara-cara

Campurkan gelatin dengan 6 sudu besar air. Kacau dan ketepikan.
Buang bahagian hijau strawberi. Kisar biar jadi bentuk puri(puree)
Masukkan telur kuning ke dalam periuk. Letakkan guna sikit-sikit sambil dikacau. Kemudian masukkan pula susu. Panaskan dengan api kecil. Sambil tu kacau sehingga gula hancur. Lepas tu padamkan api.
Pindahkan no.3 tadi ke dalam mangkuk. Sejukkan dengan lapik ketulan ais di bawah mangkuk. Kacau sehingga jadi pekat.
Dalam mangkuk lain, pukul fresh cream sehingga pekat.
Masukkan no.2 ke dalam no.4 kacau sehingga sebati. Kemudian masukkan pula fresh cream yg telah dipukul pekat tadi. Kacaukan.
Tuangkan ke dalam bekas yang telah dibasahkan dengan air untuk disejukkan. Simpan dalam peti ais sebelum dimakan.