Words from Owner..

Salam and Hello to all readers who have drop by here..thanks coz spend your time to view my blog..This blog provide you many type of recipes from many cuisine in this world..all recipes are not mine..i get this all recipes from many web site and blog and mostly from Kuali.com and Rasa Malaysia.. thanks to all web site & blog authors who give me permissions to share their recipes and put it on my page..tqvm!


regards,
hudafaizal






Wednesday, November 2, 2011

Fragrant Salted Egg Yolk Chicken

Fragrant Salted Egg Yolk Chicken

Prep

 Less than half hour 

Cook

 About 1 hour

Ingredients

    • 275g chicken breast
    • 3 salted egg yolk, steamed until cooked then mashed
    • 1 stalk curry leaves
    • 1 tsp chopped cili padi
    • 1 tbsp butter
    • 1 tbsp oil
    • 6 tbsp evaporated milk
    Seasoning (A)
    • Salt, pepper and sugar to taste
    Batter (B)
    • 2 tbsp cornflour
    • 1 tbsp custard powder
    • 60g plain flour
    • 1 tbsp rice flour
    • 125ml water
    Sauce (C)
    • 1/2 tsp chicken stock powder
    • 1/8 tsp ground black pepper
    • 1/8 tsp pepper
    • 1 tbsp sugar or to taste

Method

    Cut chicken breast into thin slices. Marinate with seasoning (A).
    Combine batter ingredients (B) until smooth. Add marinated chicken and stir to mix.
    Heat wok with enough oil. Drop the chicken pieces into hot oil. Deep-fry until crispy and golden. Dish out and leave aside.
    Melt butter and add in oil. Fry curry leaves and cili padi until fragrant.
    Add salted egg yolk. Fry until bubbly. Pour in evaporated milk and bring to a slow boil.
    Add sauce (C) and return pre-fried chicken pieces. Fry until sauce is reduced and dry. Dish out and add a dash of black pepper.

Tuesday, November 1, 2011

Acar Ikan

Acar Ikan

Prep

 Less than half hour 

Cook

 Less than half hour 

Makes

 10 servings

Ingredients

    • 1 kg mackerel, cut into 2cm slices
    • 1 tsp salt
    • 1 tsp turmeric powder
    • 5 pips garlic, peeled and sliced thinly
    • 2in old ginger, sliced and julienned
    • 3 red chillies, ground
    • 3 green chillies, ground
    • 2 green cili padi
    • 1 tbsp turmeric powder
    • 2 tbsp white vinegar
    • 2 tbsp sugar
    • 1/2 litre water
    • 3 tbsp fish sauce
    • salt to taste

Method

    Wash and clean the fish. Then marinate with salt and turmeric powder.
    Deep-fry until golden brown and cooked. Set aside.
    To make sauce, heat some oil in wok. Stir fry garlic and ginger till fragrant.
    Add in water, chilli and turmeric powder (mixed with sugar, water, fish sauce and vinegar).
    Simmer for 8 minutes.
    Season with salt.
    Lastly, pour into the fish before serving.


Sunday, October 30, 2011

Ikan Cencaru Sumbat

Ikan Cencaru Sumbat

Prep

 Less than half hour 

Cook

 Less than half hour 

Makes

 10 servings

Ingredients

    • 5 medium sized of cencaru fish
    Wet rempah paste
    • 3 tbsp chilli paste
    • 3in old ginger
    • 2 red onions
    • 5 pips garlic
    • 3 stalks lemongrass
    • 1/2 cup water
    • 1 thumb-sized turmeric leaf, thinly sliced
    • 1 freshly grated coconut, just the white part
    • 4 candlenut, pounded
    • 1 slice (square) dried shrimp paste/belacan, baked, pounded
    • 2 tbsp tamarind paste, mix with 1/2 cup of water)
    • salt and sugar to taste

Method

    Blend the wet rempah ingredients till fine. Then stir-fry until fragrant for 6 minutes.
    Add the tamarind juice, candlenuts, dried shrimp paste, grated coconut, salt and sugar.
    Keep stirring until the paste is very dry.
    Lastly, add turmeric leaf.
    Then stuff the paste into the fish and deep-fry until golden brown for 6-8 minutes. (If using an oven, set the temperature at 160 degrees Celcius and bake for 10 minutes.)

Saturday, October 29, 2011

Kitchree

Kitchree

Prep

 About 1 hour 

Cook

 About 1 hour


Ingredients

    • 1 cup rice of choice, cooked
    • 1/2 cup mung dhall, soak for about 10 minutes
    • 2 onions, diced
    • 1 tbsp ginger paste
    • 1/4 tsp garlic paste
    • 1 potato,cubed
    • 1 small carrot,cubed
    • 1/2 cup long/french beans, cut into 1/4 in length
    • 2 handfuls of cabbage, chopped coarsely
    • 1 tomato, diced
    • 1 sprig curry leaf, sliced or whole
    • salt
    • oil
    • 3 - 4 cups water, less or more if required
    Spice Mix
  • 1/2 tsp whole cumin
  • 1/2 tsp whole fennel
  • 1/2 tsp whole peppercorns
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder

Method

    Boil dhall in 4 cups of water, and remove froth that comes to the surface.
    When dhall is almost cooked, add 3/4 of the diced onions, garlic, ginger,vegetables and salt.
    Once vegetables are cooked, remove from fire and add the cooked rice. Mix the dhall into rice thoroughly.
    For tempering: Heat a tablespoon of oil, add mustard seeds,onions and curry leaves and fry the mixture over very low heat till onions turn golden grown.
    Remove from heat and immediately add to the dhall and rice mixture and cover the pan, so that the tempered mixture releases its aroma.
    Serve when hot.
    Note: This a beginners recipe and fool proof.Add water as required to get the consistency you require.

Sunday, September 11, 2011

Nasi Kerabu

Nasi Kerabu

Ingredients

    • 1 kg fragrant rice
    • 1 litre water
    • 50g bunga telang or blue peas flower (soaked in warm water)
    • 1 torch ginger leaf*
    • 5 pcs daun kesum*
    • 2 pcs cekur leaves*
    • 2 pcs daun kentut*
    • 2 pcs daun kudu*
    • 1/2 stalk lemongrass*
    • 2 pandan leaves
    • 2 tbsp palm sugar
    Garnishing ulam mix
    • 2 torch ginger buds, finely sliced
    • 1 stalks daun kesum, finely sliced
    • 2 cekur leaves, finely sliced
    • 2 daun kentut, finely sliced
    • 2 daun kudu, finely sliced
    • 2 stalks lemon grass, finely sliced
    • 3 kaffir lime leaves, finely sliced
    • 1 cucumber, pared and julienned
    • 1 onion, finely sliced
    • 5 long beans, finely sliced
    • 1/2 round cabbage
    Fried grated coconut
    • 1/2 coconut flesh, finely grated
    • 8 shallots, finely sliced
    • 2cm ginger, finely chopped
    • Palm sugar and salt to taste

Method

    Slice ulam leaves* and blend finely with 1 glass of water to extract the juice and sieve.
    Blend the blue peas flower with 1 cup of water and strain.
    Wash rice. Add ulam juice, blue peas flower juice, pieces of pandan leaves, kaffir lime leaves, and 1/2 a block of palm sugar to the rie. Cook in a rice cooker.
    Fry the grated coconut with shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula. Put it aside.
    Mix all the ulam with grated coconut. Put on top of rice before serving.


Saturday, September 10, 2011

Dory Fish in Spicy Creamy Apple Sauce

Dory Fish in Spicy Creamy Apple Sauce

Ingredients

    • 300g dory fish
    • 3 green apples
    • 1 big white onion
    • 1 tbsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp chilli flakes
    • 1/2 tsp turmeric powder
    • 1 cup water
    • 4 tbsp evaporated milk
    • 3 tbsp oil

Method

    Skin the apples and onion and cut them into wedges.
    Heat oil, stir-fry onion, add ground coriander, ground cumin, chilli flakes and turmeric. Stir for 5 minutes.
    Pour water and milk. Stir until the spices are mixed ll. Let the gravy boil for 5 minutes.
    Once the gravy starts to boil, add in fish and apples. Let it simmer for 8 minutes.
    Remove from fire and serve with hot white rice.
    Note: You can substitute apples with green grapes. Don't over fry the spices, it will taste bitter.


Friday, September 9, 2011

Fried Fish In Fragrant Sauce

Fried Fish In Fragrant Sauce

Ingredients

    • 500g garoupa, use the tail portion
    • 3/4 tsp salt
    • 2-3 tbsp tapioca flour
    • 3-4 tbsp finely sliced kaffir lime leaves
    • 5 dried chillies, cut into sections
    • 1 tsp Szechuan peppercorns (fah chiew)
    • 1 tbsp chopped garlic
    Fragrant sauce ingredients
    • 2 tbsp oyster sauce
    • 2 tbsp fish sauce
    • 50ml lime juice
    • 100ml water
    • 50g/to taste castor sugar
    • 1/2 tsp chicken stock granules
    Thickening (mixed into a paste)
    • 2 tbsp cornflour
    • 1 tbsp water

Method

    Clean fish and make criss-cross slashes on both sides of the fish. Dab dry and rub salt on both sides of the fish. Coat lightly with tapioca flour then deep-fry in medium hot oil until golden. Place fish on a serving plate.
    Fry chopped garlic until golden and crispy. Dish out and set aside. In remaining hot oil fry kaffir lime leaves until fragrant and crispy. Dish out.
    Leave 3 tablespoons of oil in the wok. Add dried chillies and Szechuan peppercorns. Fry for a while until oil turns spicy. Strain the oil and put it back into the wok.
    Add combined fragrant sauce ingredients and bring to a boil. Drizzle in cornflour mixture to thicken the sauce. Add a little of the fried kaffir lime leaves.
    Pour the sauce over the fish and garnish with the rest of the fried crispy kaffir lime leaves and crispy garlic. Serve at once.


Saturday, August 27, 2011

Broccoli Beef Recipe

Broccoli Beef


Serves 4 as part of multicourse meal 
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 ½ tablespoons oil
2-in (5 cm) ginger, peeled and sliced
Marinade
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch
Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
  1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
  2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
  3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
  4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
  5. As soon as the Sauce thickens, dish out and serve immediately.

Friday, August 26, 2011

Recipe: Kung Pao Chicken (宫保鸡丁)

Kung Pao Chicken Recipe (宫保鸡丁)


Ingredients:
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
  1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
  5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  9. Add in the scallions and stir evenly.
  10. Dish out and serve hot with steamed white rice.
Cook’s Notes:
  1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
  2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Thursday, August 25, 2011

Orange Chicken Recipe (Orange Peel Chicken)

Orange Chicken


Ingredients:
1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:
1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
Method:
Mix the orange sauce ingredients and set aside.
Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

Wednesday, August 24, 2011

Chinese Vegetable (Choy Sum) with White Sauce

Chinese Recipe: Vegetable (Choy Sum)


Ingredients:
6-8 oz. choy sum or Chinese leafy greens
Some sliced carrots
6 medium-sized shrimp (peeled and deveined)
1 inch ginger (peeled and sliced thinly)
2 tablespoons cooking oil
White Sauce:
1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil
Method:
Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
Dish out and serve immediately.

Tuesday, August 23, 2011

Beef and Beer Stew with Cheese and Garlic Toast Recipe

Beef and Beer Stew


Serves 6
INGREDIENTS:
1/2 cup all purpose flour
3 lbs stewing beef, cut into 1/2-inch cubes
3 tablespoons oil
1 onion, diced
2 stalks celery, diced
1 tablespoon tomato paste
5 oz. button mushrooms, sliced
1 x 11-oz bottle Belgian ale
1 cup beef stock
1 bay leaf
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
Cheese and Garlic toast:
Homemade garlic bread
3 ounces grated Cheddar or Gruyere or Gouda cheese
METHOD:
1. Preheat the oven to 350°F.
2. Season 1/2 of the flour (1/4 cup) with salt and pepper.
3. Toss the beef in the seasoned flour to coat.
4. Heat the oil in a large flame-proof casserole over medium-high heat. Shake the excess flour from the beef, then cook, in batches, turning, until browner on all sides. Remove from the pan.
5. Reduce the heat to medium. Cook the onion and the celery, stirring, 3-4 minutes until softened.
6. Stir in the remaining flour (1/4 cup) and cook until it’s lightly browned. Add the tomato paste, cook for another minute.
7. Return the beef to the pan with the mushrooms, beer, beef stock, bay leaf, sugar and Worcestershire sauce. Season with salt and pepper and bring to a simmer.
8. Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender. Remove from the oven.
9. Layer the garlic bread on top of the beef and beer stew. Sprinkle with the cheese and bake for a further 20 minutes until bubbling. (You can also do this step using 6 individual ramekins)

Monday, August 22, 2011

Quinoa with Lemon-Thyme Shrimp Recipe

Quinoa with Lemon-Thyme Shrimp
Quinoa is an ancient grain from South America and it is gaining popularity in most kitchens.Quinoa can replace rice or couscous in any recipe.


Serves 4
INGREDIENTS:
Quinoa:
1 tablespoon olive oil
1 small onion, diced
1 garlic, crushed
1 1/2 cups quinoa
1 1/2 cups chicken stock
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
Lemon-thyme shrimp:
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, crushed
16 medium shrimp, deveined, shelled with tails on
1 sprig fresh thyme
1/3 cup white wine
1 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
METHOD:
1. To cook the quinoa: Heat the olive oil in a medium saucepan over medium heat. Add the onion and the garlic and fry until soft. Add the quinoa and the chicken stock. Bring it to a boil. Cover and simmer over low heat for 15 minutes or until the quinoa is tender and all liquid has been absorbed. Add the chopped thyme and season with salt and pepper.
2. To cook the lemon-thyme shrimp: heat the olive oil in a fry pan over medium heat. Add the onion and garlic and fry until tender. Add the shrimp and thyme sprig and fry for 2 minutes or until the shrimp changes color. Add the white wine and cook until it reduces to half. Add the lemon juice and chopped fresh parsley, then season with salt and pepper.
3. Combine the quinoa with the lemon-thyme shrimp and serve immediately.

Saturday, August 20, 2011

Blackberry Muffins Recipe

Blackberry Muffins

Ingredients:
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups blackberries
Method:
Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. Fill empty cups halfway with water (this makes the muffins moist).
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blackberries to a bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.

Friday, August 19, 2011

Onde-onde (Ondeh-ondeh)

Onde-onde (Ondeh-ondeh)

Ingredients:
250 g Glutinous Rice Flour
200 ml Pandan Juice
150 g  Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea Salt
Method:
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
Coat the rice balls with grated coconut and serve immediately.
Cook’s Note:
To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.