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






Tuesday, April 19, 2011

Indonesian Style Curry Prawns

Indonesian Style Curry Prawns
By Amy Beh


Ingredients

    • 400g fresh water prawns, feelers trimmed
    • 4-5 tbsp oil
    • 1 kaffir lime leaf, shredded
    • 100ml thick coconut milk
    • 50ml fresh milk
    Spice mix (A)
    • 2 stalks lemongrass, smashed
    • 2 tbsp dried prawns, soaked and coarsely chopped
    • 2 kaffir lime leaves, torn
    • 1 stalk curry leaves
    Ground spices (B)
    • 4 shallots
    • 2 cloves garlic
    • 3 red chilliles, seeded
    • 5 dried chillies, soaked
    • ½ tsp turmeric powder
    • 2 slices galangal
    • 1 tbsp meat curry powder, mixed with enough water into a paste
    Seasoning
    • 1 tbsp fish sauce
    • 1 tsp sugar or to taste
    • ½ tsp anchovy stock granules

Method

    Heat oil and sauté spice mix (A) until fragrant. Add ground spices (B) and fry until aromatic and oil separates.
    Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked through and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.

Thursday, April 7, 2011

Oreo and Mocha Cheesecake

Oreo and Mocha Cheesecake
By Chef Foo Hai May

Ingredients

    Biscuit Base

    • 200g Oreo biscuits (crushed)
    • 50g cornflakes (crushed)
    • 50g almond flakes (toasted and crushed)
    • 30g cocoa powder
    • 80g dark chocolate (melted)
    • 150g butter (melted)

    Oreo Filling

    • 250g cream cheese
    • 65g icing sugar
    • 250g whipping cream
    • 1 tbsp vanilla essence
    • 100g Oreo cookies (coarsely crushed)
    • 10g gelatine
    • 40g cold water

    Mocha Filling

    • 250g cream cheese
    • 70g icing sugar
    • 250g whipping cream
    • 1 tbsp vanilla wssence
    • 1 1/2 tbsp instant coffee powder
    • 2 tbsp instant cocoa powder
    • 50g whipping cream (warm)
    • 10g gelatine
    • 40g cold water

Method

    Biscuit Base

    Combine all the crushed ingredients into a bowl. Sift in cocoa powder. Mix well.

    Stir in melted chocolate and butter into the dry items and mix well.

    Press the biscuit base into a greased 23cm springform pan, and refrigerate for 30 minutes.

    Oreo Filling

    Beat cream cheese and icing sugar till smooth.

    Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.

    Whisk cream and vanilla until soft peak.

    Fold whipped cream into cheese mixture, add in crushed Oreo and stir in melted gelatine lastly.

    Mocha Filling

    Beat cream cheese and icing sugar till smooth.

    Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.

    Whisk cream and vanilla until soft peak.

    Stir in coffee and cocoa powder into warm cream, mix well till it forms a mocha paste.

    Lastly, fold whipped cream into cheese mixture, add in mocha paste and stir in melted gelatine.

    Assembling of Oreo and Mocha Cheese Cake

    Pour Oreo filling on biscuit base till half full.

    Fill up the remaining 1/2 pan with Mocha filling on top of the Oreo filling.

    Refrigerate for 6 hours or overnight until the cake is set and firm.

    Unmold and transfer cheesecake to a serving plate, decorate with whipped cream and Oreo cookies.