Learning To Cook

2009-10-09T07:35:00.000+08:00

Ingredients

Blend : 2 clove garlic; 2 cloves shallot and 3 chili
1 tomato, quartered
3 hard boiled eggs
2 tablespoons cooking oil + 1 cup cooking oil for deep frying eggs
2 tablespoons water

Instructions

Deep fry the hard boiled eggs in cooking oil for 5 to 6 minutes till the outer layer of the eggs formed brownish shell-like skin.
Remove and pat dry with kitchen towel.
Heat fresh cooking oil in a pan / wok over high heat. Add the chili and shallot paste, quickly stir fry for 2 minutes.
Add tomato and water. Cook till the color turned brownish-red for about 3 more minutes. Toss in eggs and mix well.
Cook for another 2 minutes over medium heat.
Remove from heat and serve with a plate of steamed rice

Not-So-Wet-Not-So-Dry Curry Sotong

2009-10-07T07:28:00.000+08:00

Ingredients :

2-3 medium size squid (sotong) - cleaned and cut into rings
1/2 Big Onions - sliced it
3 cloves of garlic
5-6 Chili Padi - cut diagonally
1/2 bowl of assam water
3 teaspoon of curry powder (fish) mixed with 3 spoons of water
2 daun limau purut - sliced it thinly

Methods

Heat the wok - fry the chilies and garlic until fragrant. Add the curry mixture - fry till dry.
Add the asam water and let it boil for 5 mins.
Add squids (sotong), sliced limau purut and the sliced onions.
Stir till cook.
Serve with hot white rice!

South Indian Fish Curry

2009-09-30T07:11:00.000+08:00

Ingredients

2 slices of fish steaks (I have used tenggiri - cut into cubes)
2 Tbsp tamarind paste
400 ml water
3 Tbsp oil
1 tsp black mustard seeds
1 stalk lemon grass, bruised
½ tsp salt (to taste)
1 tsp sugar
1 tomato (quartered)
1 spring curry leaf

Spice Paste (grind together)

2 Tbsp ground coriander
1 Tbsp ground cumin
½ tsp ground fennel
1½ tsp chilli powder
1 Tbsp chopped ginger
1 small onion
2 clove garlic

Method

1. Knead tamarind with water. Strain and set aside.
2. Heat oil in wok and fry paste and mustard seeds over medium heat for 5-6 minutes or until paste is fragrant and volume has reduced by about one-third.
3. Add tamarind liquid, lemon grass, salt, sugar and tomato and simmer for 8 minutes.
4. Add fish and curry leaves and simmer for 6-7 minutes or until fish is cooked through. Season to taste.

5. Serve with rice.

(Non Halal) Fried Sambal Pork

2009-09-28T09:34:00.001+08:00

Ingredients :

1/2 kati of pork belly - cut into small pieces

A :

Salt and Pepper
2 inches of garlic - smashed
3 cloves of garlic - smashed
Corriander leaves
Chilli powder

Blend together :

20 dried chilies
1/2 onions
3 pieces of dried assam
Some belancan

Method

Marinate slices of pork with A for at least 4-6 hours.
Heat up work and fry slices of pork.
Put aside
Fry the blended ingredients until fragrant.
Put in the fried slices of pork and mixed well
Stil for about 10 minutes then serve while it is hot.

Hot and Sour Chicken (Breast)

2009-09-16T13:23:00.003+08:00

Marinade:

40g Nam Yue (red fermented beancurd)
40g oyster sauce
Some pepper

Ingredients:

Chicken Breast - sliced into bite size pieces
Cooking oil
100g rice flour
3 Tbsp chopped garlic
Salt - to taste

Sauce (mix well) :

50g oyster sauce
salt and sugar to taste
20g sesame oil
50g plum sauce
Some Tobasco
100g tomato sauce
50g chilli sauce

Method:

Marinade slices of chicken breast and mix well to combine in a bowl. Set aside, covered, for overnight.
Heat oil in wok over medium-high fire. When hot, quickly coat ribs in combined flour and deep fry meat till cook
Remove meat and set aside.
Use new oil and stir fry garlic until fragrant.
Add sauce and season with salt and sugar. Bring mixture to boil and add meat,
Mix well and cook for another 5 mins.

Acar Fish

2009-09-03T14:14:00.001+08:00

Ingredients

500g tenggiri
1 teaspoon salt
1 tablespoon turmeric powder
Oil for frying
80g turmeric - cut into shreds
40g ginger - cut into shreds
200ml vinegar
100ml water
10 garlic - sliced
2 red chilies - sliced
2 green chilies - sliced

Method :

Marinate fish with turmeric powder and salt for at least 1 hour. Heat up oil in a wok, fry the slices of fish till crispy. Leave cool.
Leave some oil in the wok, sautee shredded turmeric/gingers and garlic till fragrant. Set aside.
Cook vinegar with water and sugar in a saucepan till boiled. Add slices of red and green chilies and let it boil for another 1 minute.
Place fried fish in a serving dish - combine items (2) and (3), then pour onto the fish. Leave aside for at least 5 hours then serve with hot white rice :)

(Non Halal) Braised Pork Belly with Coca Cola

2009-09-02T02:04:00.000+08:00

Ingredients

1 kati of pork belly (skin removed)
1 radish -remove skin and chop into big pieces
1 carrot - remove skin and chop into big pieces
2 stalks of string onions - cut into long strips
8 slices of ginger
5 garlic - smashed
350ml of coca cola
500ml of water
Pepper to taste
Salt to taste
3 tablespoon of chinese rice wine
100ml dark soy sauce
50 ml light soy sauce

Method

Rince pork belly and cut into slices of about 2cm thick
Boil radish for about 10 mins. Put aside.
Heat up wok. Add oil, wait till heated then add ginger, garlic and spring onions. Saute until aromatic.
Add pork slices, sautee for a while then add seasonings
Add coca cola and water. Cover and bring it to boil.
Let it simmer for 30 minutes. Add radish and carrot - simmer for another 30 minutes.
Turn off the fire. Let the braised pork rest for 20 minutes
Dish up and serve. Can be garnish with spring onions.

Dried Scallops and Chicken Soup

2009-09-01T13:53:00.002+08:00

Ingredients :

1/2 chicken (w/o skin)
3-4 dried scallops

Herbs

10g kei chee
25g tong sum
5 red dates
1.5 liter hot water
Salt to taste

Method

Scald chicken in hot water for 3 to 4 minutes. Drain
Put chicken, dried scallops and herbs into a slow cooker. Pour in hot water.
Cover the slow cooker and let it boil for 1 hour HIGH then medium for 3-4 hours.
Add seasoning and serve while it is hot.

Herbal Duck Noodles Soup

2009-08-31T20:15:00.005+08:00

Ingredients :

One Roast Duck
One packet of Mee Sua (or any noodles)
2 liter of water
4-5 section of sugar canes
8-10 red dates
Salt - according to taste

Chinese herbs :

50g wolfberry
50g fu shen
50g huai shan
50g dang shen
3 pieces of chuan xion

Method :-

Arrange the roast duck to be cut into edible pieces - choose the nicer pieces out (to use as decoration later). Take out the skin or fats of the remaining pieces of duck.
Boil a pot of water. Once the water is boil, put in the pieces of duck (those w/o skin) into the pot and boil for about 10 minutes. Reason is to "wash" again the fats that can be found on the meat.
Take out the pieces of meat and rinse till clean.
Use a bigger pot, boil the 2 lliter water with the herbs, sugar canes, red dates and duck pieces. Once it is boiling, transfer to a slow cooker and simmer for about 2-3 hours.
Blach the noodles in boiling water. Arrange the required amount of noodles in a bowl. Add in the herbal duck soup and duck pieces. Garnish with chopped spring onions.

Vietnamese Shaking Beef

2009-08-25T14:10:00.002+08:00

Ingredients :

To marinate :-

1.5 lbs beef sirloin -cut into small cubes
3 tbs minced garlic
1 tbs sugar
2 tsb oyster sauce
1.5 tbs sesame oil
1 ts thick soy sauce

Method :

Marinate beef with garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil for at least 2-3 hours
Heat a pan over high heat. Add cooking oil and layer of beef on the pan and fry for 2 minutes then turn around for another 2 minutes until the beef is brown.
Transfer to a plate and decorate with tomatoes or onions. Served while its hot.

Chicken Jalfrezi

2009-05-06T01:00:00.001+08:00

This recipe comes from Kolkata, where jalfrezi was frequently served to the members of the East India Company.

Serves 4

Ingredients :

1 medium sized chicken
Juice of 1/2 lemon
Salt to taste
Oil
1 large onion- finely chopped
3 tsp of garlic paste
3 tsp of ginger paste
1/2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
150g canned chopped tomatoes
2/3 cup warm water
1 large clove of garlic - finely chopped
1 small red bell pepper - seeded and cut into 1 inch pieces
1 small green bell pepper - seeded and cut into 1 inch pieces
1 tsp garam masala

Method

Cut the chicken into smaller pieces and marinate with salt and lemon juice. Cover and let marinate in the refrigerator for overnight.
Heat oil. Add onion and cook, stirring frequently, for 8-9 minutes until lightly browned.
Add garlic paste and ginger paste and cook, stirring for 3 minutes. Add the turmeric, cumin, coriander and chili powder and cook and stir for 2 minutes.
Add tomotoes and cook for 2-3 minutes, stirring frequently until the oil separates from the spice paste.
Add marinated chicken, increase heat. Stir till the chicken changes colour. Add the warm water and bring to a boil. Reduce the heat and simmer for 25 minutes.
Hear oil in a small saucepan. Add the garlic and cook, stirring grequently until browned. Add the bell pepers and stir fry for 2 minutes, then stir in the garam masala.
Fold the bell peppers mixture into the curry.
Serve immediately with rice or even Indian bread.

Fried Chile Chicken

2009-05-04T00:57:00.003+08:00

Serves 4

Ingredients

1/2 chicken
3 tbsp lemon juice
Salt to taste
5 garlic - chopped
5cm fresh ginger - chopped
1 Onion - chopped
2 fresh chilies - chopped
3 cm fresh turmeric
Oil
1/2 tsp chili powder
1/4 warm water
3 fresh green chilies

Methods :

Marinate the chicken with lemon juice and salt. Set aside for about 2 hours.
Process the garlic, ginger,onion, red chilies and turmeric in a blender. Add a little water, if necessary.
Fried the chicken until brown. Drain on paper towels.
Fry the fresh spice paste with chili powder and reduce heat to medium.
Keep stirring for 5-6 minutes.
Add chicken - stir then add the warm water.
Bring to boil and cook fro another 20 minutes
Reduce heat to medium and let it boil for another 10 minutes. Keep stirring so that the thick sauce won't stick to the wok.
Add in slices of green chilies - served.

Spiced Potatoes, Cauliflower and Peas

2009-04-24T02:01:00.003+08:00

Ingredients

250g of potatoes
Small head of cauliflower (about 1/2kg)
1 small yellow onion - chopped
5cm of ginger-peeled and chopped
3 cloves of garlic
1 chile - seeded and chopped
1 tablespoon of tomato paste
1 teaspoon of fresh lemon juice
1/2 teaspooon of sugar
60ml of oil
1.5 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup of frozen green peas
1 tablespooon minced fresh cilatro.

Methods :

Peel potatoes and cut into 1 inch cubes. Put in boiling water and boil until they are soft ie about 6 minutes. Drain into a colander, rinse under cold running water and set aside.
Trim and core the cauliflower and separate into 1 inch florets.
Blend onion, ginger, garlic and chile until smooth paste. Put aside.
In a small bowl, whisk together the tomato paste, lemon juice, sugar and 1 cup of water and put aside.
Heat the wok. Once the wok is hot, put in the oil. Add onion paste and saute till it turns brown ie about 4-5 minutes. Add cumin, coriander, turmeric, cinnamon, cayenne amd 1.5 teaspoons salt and stir to mix. Add cauliflower and saute until well coated ie about 2 minutes.
Reduce the heat to medium low and stir in the tomato paste mixture. potatoes and peas. Cover and simmer, stirring occassionally until vegetables are tender and liquid has has evaporated about 10 minutes.
Once cook, garnish with minced cilantro.

Burmese Meat Curry

2009-04-21T18:35:00.004+08:00

Serves 4

Ingredients

1/2 kg of meat - fat trimmed and cut into 1 inch cubes (Chicken/Beef or even pork)
Salt to taste
4 tbsp oil
1cup of warm water
Green chilies cut into strips - to garnish
To blend : 8 garlics/2 inch fresh ginger/5 cili padi/10 shallots/2 inches fresh turmeric

Methods

Marinate meat with salt and set aside for over night
Blend the ingredients (item 6) until fine.
Heat up wok, add oil and fry processed ingredients for 5-6 minutes at medium heat.
Continue for another 8-10 minutes at low heat BUT stir occassionally to prevent the spices from sticking to the bottom of the wok.
Add marinated meat, increased heat to medium and stir until meat changes colour.
Pour warm water and bring to a boil, reduce the heat to low and cook for 1 hour, stirring several times especially towards the last 20 minutes to prevent the sauce from sticking.
Remove from the heat and garnish with strips of green chilie.

Nasi Tomato

2009-04-20T18:57:00.002+08:00

INGREDIENTS (for 2 person)

1 cups Basmati rice or long grain rice (washed and drained)
2 tablespoon tomato paste
2 tablespoon ghee/butter
10 small onions, sliced
water
1/2 can of evaporated milk

Spices:
2 candlenuts, ground
1 star anise
2 cloves
2 inches cinnamon bark

COOKING METHOD

Spoon in the ghee/butter into the cooking pot and allow to cook for a minute.
Add in all the spices and cook for about two minutes.
Then mix in the rice, and cook for also about 2-3 minutes.
Then add water, milk and tomato paste and mix and blend them together with the rice. Boil the mixture until the rice is fully cooked.
When the rice is cooked, serve.

Kuih Bahulu

2009-01-15T19:14:00.001+08:00

Ingredients :

3 eggs
1 cup sugar
3/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons butter (optional)

Method :

Beat the eggs until frothy.

Add sugar and continue to beat until the sugar is dissolved

Add in the vanilla essence. .

Fold in the flour gradually

Add in the butter.

Continue to beat the batter until well-blended.

Grease the kuih bahulu moulds and fill up to the surface level

Bake in preheated oven at 375 degree Fahrenheit for about 10 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks.

Tadaaa .....

Pinwheel bites

2008-08-26T00:51:00.001+08:00

Ingredients

1 slice bread-removed crust
1 tbsp. miracle whip dressing
2 slices Ham
1 KRAFT Singles Cheese

Methods

Flatten bread with rolling pin.
Spread with dressing.
Top with slices of ham and cheese.
Roll up tightly.
Cut crosswise into four pinwheels.

Homemade chicken nuggets

2008-08-22T06:32:00.000+08:00

Ingredients :

2 chicken breasts
1 cup of bread crumbs mixed with garlic powder, seasoning salt, paprika and some pepper
2 eggs
vegetable oil to fry

Methods :

Cut the chicken breasts into nugget size pieces about 1 X 1.5 inch
Beat egg.
Dredge the chicken nugget into the egg and then coat the chicken nugget with the bread crumbs.
Once oil heated up, fry the chicken nuggets until it turn to golden colour.

Chicken Teriyaki

2008-08-18T00:02:00.000+08:00

Ingredients :

2 skinless, boneless chicken breast halves
1/2 cup teriyaki sauce
2 teaspoons of lemon juice
1 teaspoon minced fresh garlic
1 teaspoon sesame oil

Method

Marinate chicken breasts with teriyaki sauce, lemon juice, garlic, and sesame oil for at least 24 hours.

Preheat grill for high heat. Lightly oil the grill grate.

Grill the chicken breasts for about 7 minutes on each side, or until cook.

Butter Cake

2008-08-12T00:50:00.003+08:00

Ingredients :

250g butter
210g castor sugar
4 eggs
200g self-raising flour, sifted with 1/2 tsp salt
1 tsp vanilla essence
4 tbsp fresh UHT milk

Method :

Grease the 20cm cake tin. Preheat oven to 170°C.
Cream butter and sugar until light and creamy.
Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.
Fold in sifted flour gradually to mix.
Finally stir in milk. Mix until well combined.
Turn out mixture into prepared tin.
Level out mixture at the sides but allow a shallow well in the centre.
Bake in preheated oven for 55–60 minutes or until cooked through..

Spicy Curry Chicken

2008-05-07T00:01:00.000+08:00

Ingredients :

One Chicken (cut into bite size pieces)
4 potatoes (cut into small chunks and par-fried)
Fresh curry leaves
Chicken Curry Powder
Assam (soaked in hot water for 15 minutes and discard seeds)
Tumeric powder

Ingredients to be blended :

7 shallots
2 garlic
2 pieces of toasted belacan
5 big red chilis
7 dried chilis

Method

Blend all ingredients together finely and saute in hot oil in the curry pot.
Stirring to avoid burning, add curry leaves, curry chicken powder and tumeric powder.
When fragrant add chicken pieces and stir until chicken pieces starts to brown slightly.
Add a little hot water, assam water and potatoes, simmer for 20 minutes with lid on.
Add coconut milk then let it boil for another 15 minutes

Ready to eat!

Sambal ikan bilis

2008-05-06T00:01:00.000+08:00

Ingredients:

200g ikan bilis , soaked and washed
3 tbsp oil
1 shallots, sliced
2 tbsp chilli paste

Pound:

5 shallots
2 cloves garlic
1 stalk lemon grass, thinly sliced
1/2 tsp belacan granules

Seasoning:

1/2 tsp ikan bilis granules
1 tsp sugar or to taste
1/4 bowl of assam juice

Method

Fried the ikan bilis.
Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant.
Add fried ikan bilis and stir-fry well.Mix in assam juice and seasoning ingredients.
Mix well. Dish out and serve with nasi lemak.

Beef rendang

2008-05-05T00:01:00.003+08:00

Ingredients

500g beef, cut into chunks across the grain

3/4 cup oil

3 stalks lemon grass, bruised

2 1/2cm galangal (lengkuas), bruised

Ground:

20g dried chillies (soaked) or 4 tbsp ground chilli paste

20g shallots

1/2 tbsp belacan granules

1 cup beef stock

Seasoning:

1 tbsp vinegar or 1 tbsp lime juice

4 tbsp sugar

1/2 tbsp salt

A few drops thick black soy sauce for colour

Method

Cook beef chunks in two cups water for 20 minutes.

Remove the chunks and cut into thick slices across the grain.

Heat oil and stir-fry the beef slices. Dish out and drain well.

Reheat wok with 3 tbsp oil and fry galingale and lemon grass.

Add ground ingredients and fry for a few minutes until fragrant and oil separates.

Put in cooked meat and beef stock and mix well.

Bring to a boil then lower heat and simmer for 30 minutes until beef is tender and gravy is thick.

Lor Mai Kai

2008-05-04T00:59:00.005+08:00

Rice Gluotinous (Rice -measurement up to you pending on how much to make) Wash and soak over night (easier to cook) Drain rice 10 mins before cooking

Ingredients for the rice :

Shallots
5 spice powder (1 pinch)
Chicken stock (powder)
Sugar n salt

To do :

Fry shallot with enough oil (enough oil so that your rice will be smooth) till light brown.
Put in the rice. Fry till fragant.
Add Ingredients above.
You may wanna put a little more of the chicken stock as it helps to give the bland rice some taste. When you add more stock bear in mind to lessen the salt.

Chicken (chop to small pieces)

Seasoning for chicken (better to season over night)
Add a teaspoon Sesame oil
Soya Sauce 1 tablespoon
Chinese cooking wine
Pepper

Ingredients to fry chicken

Fry chop shallots n garlic .
Add Oyster Sauce.
Add Mushroom.
Add Sugar n salt to taste.
Add Starch (mix with water first).
Put in a little oil fry shallot n garlic till light brown Add chicken fry for a couple of minutes then add mushroom.
Fry for a couple of minutes then add in oyster sauce.
Mix oyster sauce well and fry for a further couple of minutes.
Add water (enough so that you make enough gravy for the rice when you steam. The gravy will help make the rice tastier n it's liquid to help cook the rice faster. So bear in mind that the seasoning for rice must compliment the sauce combined.)
Estimated abt 1 1/2 tablesoon of thicken gravy to be put in together with the rice when preparing to steam.
Bring to a boil and add the starch.
When it thickens, scoop aside.

Lap Cheong

Slice thin enough n fry a bit to make it fragrant.

Steaming Lor Mai Kai

Scoop the cooked chicken n mushrom plus 1 1/2 gravy into bowl.
Add lap cheong.
Add rice on top.
Compress a bit but not too tight.
Cover the bowl with alluminium foil.
Place bowl upside down.
Steam for about 2 hours.
Open them up and stir up the rice slightly so that it will be cook evenly.
Steam for a further 30 minutes or till the rice is cooked thoroughly.

Nasi Lemak

2008-05-03T01:11:00.003+08:00

Ingredients :

500g long grain rice

4 shallots

3 slices ginger

2/8 tsp fenugreek seeds ( halba )

1 tsp salt

375-400ml coconut milk (from 1/2 a grated coconut)

2 pandan leaves, knotted

Method:

Wash rice until clean then drain.

Put rice, shallots, ginger, fenugreek and salt in a rice cooker.

Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.)

Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice.

Give it a stir with a pair of chopsticks to distribute the milk evenly.

Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk.

Keep rice warm before serving with other condiments.

Baked herbal chicken wings

2007-04-05T12:38:00.002+08:00

Ingredients
8 whole chicken wings, ends cut off

Seasoning
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
2 tsp light soya sauce
1/4 tsp thick soya sauce
1 Tbsp Hua Tiau wine
1 Tbsp cooking oil

Herbs
10g tong kwai, chopped or powdered
20g tong sum, cut into 8 pieces
10g pak kei
10g yok chok
1 tsp kei chi
1 Tbsp Hua Tiau wine
8 greaseproof paper bags, large enough to hold chicken wings
Oil for greasing bags

Method
1. Clean chicken wings and dry with a towel. Make a small slit under each section of the wings. Marinate with seasoning ingredients for at least an hour.
2. Meanwhile, rinse herbs and place in a bowl. Sprinkle Hua Tiau wine over, and steam over rapid boiling water for 12 minutes. Cool and stir into wings.
3. Lightly grease insides of paper bags and place a wing and some herbs in each bag. Fold opening and staple ends.
4. Place wings in the oven, preheated at 190C, for 20-25 minutes.

Bean sprouts with taukwa

2007-04-04T10:39:00.002+08:00

Ingredients

200gm beansprouts
1/2 small carrot
100gm prawns (peeled)
1 pc taukwa
20gm kuchai (or spring onion)
Salt

Method

1. Wash beansprouts. Tail if desired. Cut carrot into small strips. Cut kuchai or spring onion into 3cm lengths.
2. Fry taukwa on both sides and cut into strips.
3. Heat one tablespoon oil in kuali and fry prawns till cooked. Add in carrots and fry three minutes (or longer if you like carrots soft).
4. Add beansprouts and fry another three minutes. Add in taukwa and kuchai or spring onions.
Stir-fry one minute and serve.

Spicy chickpeas and cauliflower

2007-04-03T10:35:00.002+08:00

Ingredients

200g chickpeas, soaked for 12 hours
11/2 tsp salt
700ml water
180g cauliflower cut up
3 tomatoes, cut into thin wedges
21/4 tbsps oil
1 tsp cumin seeds
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 thumb-size ginger, grated
3 tsps chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
11/4 tsp salt (or to taste)
150ml water
1 tbsp lemon juice

Method

1. Boil chickpeas with water and salt in a claypot for at least three hours or until they are soft. You can put them in a crockpot to simmer for eight hours.
2. Heat oil in wok. Throw in the cumin seeds to pop, watching they don’t get burnt. Put in the chopped onion, garlic and grated ginger. Fry till fragrant.
3. Add in the chilli, turmeric and garam masala and fry over low heat.
4. Put in the cauliflower, tomatoes and chickpeas to stirfry. Add salt, and 150ml water.
5. Cover to simmer for about six minutes. Add lemon juice, stir quickly and dish out. Serve with naan, roti canai or pita bread.

Prawn Kway Teow Soup

2007-04-02T10:16:00.002+08:00

Ingredients
1kg medium sea prawns
1½ tsp Cajun pepper
1 tsp sugar
1½ tsps salt
4 Tbsps oil
1 thumb-size ginger (sliced)
2 large onions (sliced)
250g ikan bilis or anchovies (wash with water & pat dry)
3 litres hot water
2 pieces chicken breast with bones (washed with water)
2½ Tbsps soy sauce
1 tsp chopped garlic
250g Chinese chives (blanched in boiling water and cut into 2cm lengths)
250g Ipoh bean sprouts (blanched in boiling water)
500g Ipoh kway teow (wash it with hot water quickly before serving)
1 packet parang fish balls
2 Tbsps chopped spring onions
2 Tbsps fried shallots
1 Tbsp sliced cili padi

Method

Clean and wash the prawns thoroughly and then shell them. Keep the shells for stock. Devein the prawns and rinse them with water. Pat dry with kitchen paper.
Marinate the prawns with half a teaspoon each of Cajun pepper, sugar and salt, put aside.
In a pan, heat three tablespoons of oil over high heat, add half of the sliced ginger and the prawn shells, stir-fry for three minutes. Add a teaspoon of Cajun pepper and continue to stir-fry over medium heat till the prawn shells turn red and slightly brown. Scoop out.
Heat the wok with a tablespoon of oil, add the sliced onions and the rest of the sliced ginger and ikan bilis. Stir fry for three to five minutes till slightly brown, add the hot water and bring to boil over medium heat.
Let it boil for five minutes, add the chicken breasts and continue to boil for 15 minutes. Take out the chicken breast. Strip the meat and set aside.
Add the prawn shells to the soup mixture and continue to simmer 15 minutes. Pour the soup into another pot, add a teaspoon salt, two tablespoons soy sauce and half a teaspoon of sugar (optional). Cook the fish balls in the soup till they all float to the top. Dish them out.
Heat two tablespoons of oil in a wok, add the marinated prawns and stir-fry over high heat for two minutes. Add the chopped garlic, stir fry for a further three minutes. Turn off the fire and add half a tablespoon of soy sauce, dish out and put aside.
When serving, put bean sprouts at the bottom of bowl before the kway teow, add the soup to cover the noodles. Top with prawns, chicken strips, fish balls, Chinese chives, fried shallots and chopped spring onions. Serve with cili padi in soy sauce.

Chicken Rice

2007-04-01T10:30:00.002+08:00

Ingredients:
1 1/2 kg whole chicken
2 cups long grain rice
14 shallots
12 pips garlic
½ inch long ginger
1 tsp salt
½ tsp pepper
4 tbsp cooking oil
Ingredients for Chicken stock:
250 gm chicken bones
750 ml water
salt to taste
Ingredients for Chilli Sauce:
5 red chillies
4 pips garlic
1 lime bali i
1 Tbsp sugar
½ inch long ginger
¼ tsp salt
Garnishing Ingredients:
1 cucumber
1 tomato
1 sprig spring onion
2 tsp sesame oil
2 tsp light soya sauce

Preparation of Ingredients:

Boil chicken bones with water to obtain chicken stock. Add salt to taste.

Smash 8 shallots, 6 pips garlic and ginger.

Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.

Finely slice the remaining shallots and chop the remaining garlic.

Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.

Finely slice the cucumber and tomato.

Cut the spring onions into 2 cm lengths.

Mix the sesame oil and light soya sauce together. Wash the rice grains

Method:

Heat oil in wok.

Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.

Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.

Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender.

Once the chicken is cooked, remove from heat and cut into bite-size pieces.

Arrange the cucumber and tomato slices around the edge of a serving platter.

Then place the chicken pieces in the centre of the same platter. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.

Serve chicken with the steamed rice and chilli sauce