Ingredients

1. Blend : 2 clove garlic; 2 cloves shallot and 3 chili
2. 1 tomato, quartered
3. 3 hard boiled eggs
4. 2 tablespoons cooking oil + 1 cup cooking oil for deep frying eggs
5. 2 tablespoons water

Instructions

1. 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.
2. Remove and pat dry with kitchen towel.
3. Heat fresh cooking oil in a pan / wok over high heat. Add the chili and shallot paste, quickly stir fry for 2 minutes.
4. Add tomato and water. Cook till the color turned brownish-red for about 3 more minutes. Toss in eggs and mix well.
5. Cook for another 2 minutes over medium heat.
6. Remove from heat and serve with a plate of steamed rice
   

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

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

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

South Indian Fish Curry

Ingredients

1. 2 slices of fish steaks (I have used tenggiri - cut into cubes)
2. 2 Tbsp tamarind paste
3. 400 ml water
4. 3 Tbsp oil
5. 1 tsp black mustard seeds
6. 1 stalk lemon grass, bruised
7. ½ tsp salt (to taste)
8. 1 tsp sugar
9. 1 tomato (quartered)
10. 1 spring curry leaf

Spice Paste (grind together)

1. 2 Tbsp ground coriander
2. 1 Tbsp ground cumin
3. ½ tsp ground fennel
4. 1½ tsp chilli powder
5. 1 Tbsp chopped ginger
6. 1 small onion
7. 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

Ingredients :

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

A :

1. Salt and Pepper
2. 2 inches of garlic - smashed
3. 3 cloves of garlic - smashed
4. Corriander leaves
5. Chilli powder

Blend together :

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

Method

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

Hot and Sour Chicken (Breast)

Marinade:

1. 40g Nam Yue (red fermented beancurd)
2. 40g oyster sauce
3. Some pepper

Ingredients:

1. Chicken Breast - sliced into bite size pieces
2. Cooking oil
3. 100g rice flour
4. 3 Tbsp chopped garlic
5. Salt - to taste

Sauce (mix well) :

1. 50g oyster sauce
2. salt and sugar to taste
3. 20g sesame oil
4. 50g plum sauce
5. Some Tobasco
6. 100g tomato sauce
7. 50g chilli sauce

Method:

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

Acar Fish

Ingredients

1. 500g tenggiri
2. 1 teaspoon salt
3. 1 tablespoon turmeric powder
4. Oil for frying
5. 80g turmeric - cut into shreds
6. 40g ginger - cut into shreds
7. 200ml vinegar
8. 100ml water
9. 10 garlic - sliced
10. 2 red chilies - sliced
11. 2 green chilies - sliced

Method :

1. 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.
2. Leave some oil in the wok, sautee shredded turmeric/gingers and garlic till fragrant. Set aside.
3. 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.
4. 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

Ingredients

1. 1 kati of pork belly (skin removed)
2. 1 radish -remove skin and chop into big pieces
3. 1 carrot - remove skin and chop into big pieces
4. 2 stalks of string onions - cut into long strips
5. 8 slices of ginger
6. 5 garlic - smashed
7. 350ml of coca cola
8. 500ml of water
9. Pepper to taste
10. Salt to taste
11. 3 tablespoon of chinese rice wine
12. 100ml dark soy sauce
13. 50 ml light soy sauce

Method

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

Dried Scallops and Chicken Soup

Ingredients :

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

Herbs

1. 10g kei chee
2. 25g tong sum
3. 5 red dates
4. 1.5 liter hot water
5. Salt to taste

Method

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

Herbal Duck Noodles Soup

Ingredients :

1. One Roast Duck
2. One packet of Mee Sua (or any noodles)
3. 2 liter of water
4. 4-5 section of sugar canes
5. 8-10 red dates
6. Salt - according to taste

Chinese herbs :

1. 50g wolfberry
2. 50g fu shen
3. 50g huai shan
4. 50g dang shen
5. 3 pieces of chuan xion

Method :-

1. 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.
2. 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.
3. Take out the pieces of meat and rinse till clean.
4. 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.
5. 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

Ingredients :

To marinate :-

1. 1.5 lbs beef sirloin -cut into small cubes
2. 3 tbs minced garlic
3. 1 tbs sugar
4. 2 tsb oyster sauce
5. 1.5 tbs sesame oil
6. 1 ts thick soy sauce

Method :

1. Marinate beef with garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil for at least 2-3 hours
2. 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.
3. Transfer to a plate and decorate with tomatoes or onions. Served while its hot.
   

Chicken Jalfrezi

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

Serves 4

Ingredients :

1. 1 medium sized chicken
2. Juice of 1/2 lemon
3. Salt to taste
4. Oil
5. 1 large onion- finely chopped
6. 3 tsp of garlic paste
7. 3 tsp of ginger paste
8. 1/2 tsp ground cumin
9. 2 tsp ground coriander
10. 1 tsp chili powder
11. 150g canned chopped tomatoes
12. 2/3 cup warm water
13. 1 large clove of garlic - finely chopped
14. 1 small red bell pepper - seeded and cut into 1 inch pieces
15. 1 small green bell pepper - seeded and cut into 1 inch pieces
16. 1 tsp garam masala

Method

1. Cut the chicken into smaller pieces and marinate with salt and lemon juice. Cover and let marinate in the refrigerator for overnight.
2. Heat oil. Add onion and cook, stirring frequently, for 8-9 minutes until lightly browned.
3. 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.
4. Add tomotoes and cook for 2-3 minutes, stirring frequently until the oil separates from the spice paste.
5. 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.
6. 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.
7. Fold the bell peppers mixture into the curry.
8. Serve immediately with rice or even Indian bread.

Fried Chile Chicken

Serves 4

Ingredients

1. 1/2 chicken
2. 3 tbsp lemon juice
3. Salt to taste
4. 5 garlic - chopped
5. 5cm fresh ginger - chopped
6. 1 Onion - chopped
7. 2 fresh chilies - chopped
8. 3 cm fresh turmeric
9. Oil
10. 1/2 tsp chili powder
11. 1/4 warm water
12. 3 fresh green chilies

Methods :

1. Marinate the chicken with lemon juice and salt. Set aside for about 2 hours.
2. Process the garlic, ginger,onion, red chilies and turmeric in a blender. Add a little water, if necessary.
3. Fried the chicken until brown. Drain on paper towels.
4. Fry the fresh spice paste with chili powder and reduce heat to medium.
5. Keep stirring for 5-6 minutes.
6. Add chicken - stir then add the warm water.
7. Bring to boil and cook fro another 20 minutes
8. 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.
9. Add in slices of green chilies - served.
   
   

Spiced Potatoes, Cauliflower and Peas

Ingredients

1. 250g of potatoes
2. Small head of cauliflower (about 1/2kg)
3. 1 small yellow onion - chopped
4. 5cm of ginger-peeled and chopped
5. 3 cloves of garlic
6. 1 chile - seeded and chopped
7. 1 tablespoon of tomato paste
8. 1 teaspoon of fresh lemon juice
9. 1/2 teaspooon of sugar
10. 60ml of oil
11. 1.5 teaspoons ground cumin
12. 1 teaspoon ground coriander
13. 1 teaspoon ground turmeric
14. 1/4 teaspoon ground cinnamon
15. 1/8 teaspoon cayenne pepper
16. 1 cup of frozen green peas
17. 1 tablespooon minced fresh cilatro.

Methods :

1. 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.
2. Trim and core the cauliflower and separate into 1 inch florets.
3. Blend onion, ginger, garlic and chile until smooth paste. Put aside.
4. In a small bowl, whisk together the tomato paste, lemon juice, sugar and 1 cup of water and put aside.
5. 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.
6. 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.
7. Once cook, garnish with minced cilantro.

Burmese Meat Curry

Serves 4

Ingredients

1. 1/2 kg of meat - fat trimmed and cut into 1 inch cubes (Chicken/Beef or even pork)
2. Salt to taste
3. 4 tbsp oil
4. 1cup of warm water
5. Green chilies cut into strips - to garnish
6. To blend : 8 garlics/2 inch fresh ginger/5 cili padi/10 shallots/2 inches fresh turmeric

Methods

1. Marinate meat with salt and set aside for over night
2. Blend the ingredients (item 6) until fine.
3. Heat up wok, add oil and fry processed ingredients for 5-6 minutes at medium heat.
4. Continue for another 8-10 minutes at low heat BUT stir occassionally to prevent the spices from sticking to the bottom of the wok.
5. Add marinated meat, increased heat to medium and stir until meat changes colour.
6. 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.
7. Remove from the heat and garnish with strips of green chilie.

Nasi Tomato

INGREDIENTS (for 2 person)

1. 1 cups Basmati rice or long grain rice (washed and drained)
2. 2 tablespoon tomato paste
3. 2 tablespoon ghee/butter
4. 10 small onions, sliced
5. water
6. 1/2 can of evaporated milk

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

COOKING METHOD

1. Spoon in the ghee/butter into the cooking pot and allow to cook for a minute.
2. Add in all the spices and cook for about two minutes.
3. Then mix in the rice, and cook for also about 2-3 minutes.
4. 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.
5. When the rice is cooked, serve.

Kuih Bahulu

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

Ingredients

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


Methods

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

Homemade chicken nuggets

Ingredients :

1. 2 chicken breasts
2. 1 cup of bread crumbs mixed with garlic powder, seasoning salt, paprika and some pepper
3. 2 eggs
4. vegetable oil to fry

Methods :

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

Chicken Teriyaki

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

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


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


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

Butter Cake

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 :

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