Wednesday, 29 February 2012

Steam fish (Ikan Kukus)

This is a very healthy meal. Taste awesome. I loves fish a lot, no matter how its cooked. Lets try this one first..




Ingredients
Siakap or Promphet (bawal putih) or Snapper (Senangin)
1 inch Young Ginger - sliced - long and thin
3 pcs Garlic - chopped
3 tblsp light soya sos
1 tblsp fish sos
1 tblsp sesame oil
1 tsp pepper
Corriander leaves

Preparation
1) Place fish in a plate
2) Spoon over the soya sos, sesame oil, fish sos and pepper. Place the garlic and ginger on the fish
3) Place it on the steamer - cook about 5 - 10 mins
4) Remove from steamer,
5) Heat up wok with 1 tblsp oil. Fried chopped garlic till crispy. Slowly pour it on top of the fish
6) Sprinkle the corriander and serve while its hot







Sayur Pecal (Vegetables salad with peanut sos)

 Recently, I've been eating this a lot. Very easy to make and less calories. You can use any vegetables that you like.
                                     In this picture, I just use cabbage, Kailan and cucumber


Ingredients
kangkung/ pucuk paku/ pucuk ubi     ) Blanch in boiled water
Long beans/ cucumber/ beansproud   )
Hard Tofu - fried and cut into small pieces
Hard boil eggs - cut into 4 pcs

Peanut Gravy
5 -6 pcs dried chilies
1tsp roasted shrimp paste (belacan)           
3 onion  
2 garlics
1 bowl of peanuts - fried and pound
2 tblsp brown sugar
1 tblsp tamarind paste
1/2  cup water
salt to taste

Preparations
1) Blend dried chilies with belacan and onion, garlic, brown sugar and water
2) Put ingredients in a bowl and add ground peanut and stir well until its thick
3) Add salt to taste, you may add sugar if required - according to your taste
4) Arrange the vegetables, eggs and tofu in a plate and put the sauce on it.


Sweet & Sour Chicken

This is a very easy and fast to cook. Children normally loves this, so as mine. They are still enjoy it until now. So lets try this .....


Ingredients

3 pcs boneless chicken – cubed & coat it with flour and deep fry till brown and crispy
1 green capsicum - cubed
1 red capsicum  - cubed
1 can pineapple - drain just keep 1/2 cup juice
1 big Onion – Cubed 
1/2" ginger - chopped
3 garlic – chopped
2 tblsp Tomato sos
1 tsp sesame oil
1 tblsp corn flour
2 fresh tomato – cut into 4
1 tblsp chicken stock
1 tsp brown sugar and Salt to tast
Spring Onion

Methods
1) Heat up wok with oil. Fried onion, ginger and garlic until brown
2) Add capsicum and tomato sos, sesame oil, chicken stock & salt
3) Add in pineapple and cut tomato. Stir well and finally add the chicken
4) Garnish with spring onion and ready to be served


Chicken Rendang (Rendang Pedas)

Another popular Malay dish. Normally served with Lemang or Ketupat. You can replace chicken with beef.... Enjoy it !


Ingredients
1/2 chicken - cut into small pieces
4 pcs onions - sliced
3 garlic - sliced
1 pc tumeric leaves - sliced thin
1 pc tamarind peel (asam gelugor)
1 cups thick coconut milk
1 cube chicken stock
salt to taste

Ingredient B - To blend
2 lemon grass
1.5 inch galangal
1/2 inch ginger
1/2 cup water
6 -8 dried chilli - depending on your taste

Methods
1) Combine all ingredient in a wok, and let it simmer
2) Cook until it dry

Note:
You can also stir fry the ingredient before adding the coconut milk and chicken. I choose not to due to health and weight concern

Fried chicken (Ayam Goreng Chili Padi)

If you dont have time to spend in the kitchen. Just cook this.. fast and easy!



Ingredients
2-3 pcs boneless chicken or chicken breast  (cut into small pieces)
4 small onions     )
3 garlic                ) chopped     
1/2 inch ginger    )
1 chili padi or red chili - sliced (depending on your taste)
1 lemong grass - sliced thinly
2 stalk curry leaves
1 tsp lime juice
2 tblsp plain flour
Pepper & Salt to taste

Methods
1) Mixed chicken with flour, pepper and salt - fried till crispy
2) Heat up wok, add a bit of oil. Then fried the onion, garlic & ginger until brown
3) Add Chili padi, lemongrass & curry leaves
4) Add the flavour with lime juice, a pinch of sugar and salt
5) Add in chicken, and stir well.
6) Its ready to be served with plain rice or eat it just like that







Tuesday, 28 February 2012

Chicken Curry (Kari Ayam)

Chicken curry is the most popular Indian dish. There are so many ways of preparing it. This is my way of doing it which I find it best to eat with either white rice, roti Canai , roti jala or even bread. I used a lot of ingredients and may looks a bit complicated but trust me.. it's worth the afford.




Ingredients (A)
1/2 chicken - cut into small pieces
3 potato - cut   
1 cup plain yogurt
1 cup coconut milk
1 cup water
1 tblsp chicken stock
1 tblsp Ghee
1 tblsp cooking oil
1 lemon grass
2 pcs Tomato
2 pcs green chilli (optional)
salt to taste
Ingredient (B)
2 small onion )
2 garlic            ) Slice
1/4 ginger      )
1" Cinnamon Stick
3 pcs Star anise
3 -4 Cardamom
3 -4 Cloves
Curry leaves
Ingredients C (to blend )
3 pcs small onions
2 pcs garlic
1/2 ginger
1/2 fresh tumeric (optional)
1/2 inch galanggal
2 tsp corriander powder
1 tsp black pepper
1 tblsp chilli powder
1 tblsp Kurma powder ( I used 'BABA's' brand)
2 tblsp Curry powder ('BABAs')
Methods
1) Heat up oil and ghee in a medium size pot
2) Fried ingredient B until it turns brown, then add ingredient C and lemon grass
3) Cover the pot and reduce the heat. Keep stirs until you can see the oil and fragrance
4) Add chicken and potato, add water and let it simmer for 5 - 10 minutes
5) Add yogurt, coconut milk, chicken stock and salt
6) Finally add tomato and green chilli
7) Garnish with corriander leaves and serve it with white rice


Ayam Masak Merah


This is another dish that normaly served during the wedding ceremony or festival. My son, Farmin loves this so much, so this is served on the table almost every alternate days when he is around.



Ingredients
1)   1/2 chicken - cut
2)   4 pcs small onion
3)   3 pcs garlic
4)   1/2 inch ginger
5)   1 big Onion
6)   5-6 dried chilli (Reduced if you dont want it too spicy)
7)   2 pcs red chilli
8)   2 tblsp tomato sos or 1 tblsp tomato puree
9)   2 tblsp evaporated milk
10)  1 tblsp sugar
11)  1tsp chicken stock (powder)
12)  Salt to taste
13)  2 fresh tomato - cut into 4
14)  1/4 cup frozen Green peas or Carrot

Methods
1)  Deep Fried chicken - 1/2 cooked , set aside
2)  Blend dried chilli, red chilli, onion, garlic and ginger until fine
3)  Heat up wok with oil. Fried big onion till brown, add in blended chilli
4)  Stir until fragrance. Add tomato sos and tomato puree.
5)  Add fresh tomato, milk, chicken stock, salt and sugar to your taste (add water if it's too dry)
6)  Put in fried chicken and let it simmer, finally add the green peas.

                              




Sardin Sandwich


This a very quick and simple meal yet delicious. I prefer it simple, not too much ingredients

Ingredients:
1) 1 small can of Sardin ( I used 'Ayam' brand)
2) 1 tbsp lime juice
3) 1 shallot  -  slice
4) 1 red cili  - slice
5) 1 tblsp Mayonaise
6)  Few slices of bread
7)  Salt to taste

Methods
1) Mashed sardin together with the sos.
2) Heat up wok, and stir sardine until it slightly dry
3) Reduce the fire and add in onion and cili, lime juice and salt
4) Remove from the fire. Let it cold for a while and then add Mayonaise
5) Served with Toast and cucumber

Note: It can als be prepared without cooking. Cooking will help to reduced the strong fishy smells.



Chicken Rice (Nasi Ayam)

This is my family's favourite meal. So easy to make and it's satisfied everyone in the house







Ingredients
3 cups rice
3 cups chicken broth
(boil chicken parts i.e. wings or bones let it simmer for about 45min, and take the stock)
1 inch young ginger   ) Chopped
4 pcs garlic                 ) Chopped
1 tblsp Margerine
1 lemon grass - lightly pound to break it
1 tblsp condensed milk
Salt to taste
1 whole chicken        )
3 tblsp Oyster sos      ) marinate for 30 mins or longer
3 tblsp Light soy sos  )
1 tsp sesame oil         )

For Garnish
Corriander leaves,
Spring Onions 
2 tomato
1 carrot
1 cucumber

Methods
(Rice)
1) Melt margerine in pot. Stir fry garlic, ginger and lemon grass untill it turns brown and fragrant
2) Add in chicken stock, salt and milk. Once it boil at rice slowly
3) Add salt to taste, reduced the heat to lowest until it cook

Note: If you are not familiar cooking rice on stove, my suggestion is; just transfer the rice when the water started to dry and complete the process in the rice cooker.

(Chicken)
1) Heat up oven at 180 degree
2) Heat up wok with 3 tblsp of cooking oil
3) Fried marinated chicken for about 5 min. (cover the wok and cook on slow fire)
4) Transfer to Oven for another 20 mins or until it turn brown
(Chilli Sos)
1) 4 pcs red cili
2) 3 pcs garlic
3) 2 tblsp vinegar
4) 1 tblsp lime juice
5) 1 tspn sugar
6) 1 tblsp cili sos (preferably Thai sos)
7) 1/4 cup of water
8) Salt to taste

Preparation for chilli sos
Blend all together until fine. Pour it in a small pot, let it boil for 3 mins and sos is ready to be served.

Normally; chicken rice is served with cucumber, tomato & corriander leaves. It's up to you...


Masak Lemak Cili Padi - Jantung Pisang


This is real Malay Kampung dish. Not everyone like this, you got to acquire the taste.  But for old people this is really delicious when you eat it with rice and sambal belacan.


Ingredients A
5 - 6 cili padi               )
3 small onion               ) Pound / blend
1 tsp tumeric powder  )
2 cups Coconut milk (add water if its too thick)
1 pc asam keping
Lemon grass - crushed
1tsp chicken stock
a pinch of sugar and Salt to taste
Ingredients B
1 tblsp dried shrimp ) pound
1 tblsp anchovies     ) pound
Methods
1) Remove few layer of 'Jantung Pisang' then cut it into 2. Boil it until it soften (not too long) Remove the
    water. Then slice it to small pieces.
2) Add coconut milk into the pot and mixed with ingredient A, lemon grass, asam keping, dried shrimp and
    anchovies. keep stir until it boil
3) Add a pinch of sugar, salt and chiken stock to taste and add in 'Jantung Pisang'. Let it cook for 5 minutes.
4) Serve with plain rice.


Monday, 27 February 2012

Chicken Soup (Sup Ayam)

If you like Sup Ekor Kambing (Ox tail soup) I guess you will like this too. Those days my mother used to cook it in a big pot using either beef or chicken. It taste so good and we can never had enough of it. We missed her delicous cooking so much...



Ingredient A
1/2 chicken (cut into small pieces)
2 onions (slice it)
2 garlic (slice)
a bit of ginger (slice)
1 pc Cinnamon stick
4 pcs Cardamom
4 pcs Cloves
2 pcs Anise star
2 bowl of water
Salt, pepper
chicken stock and a pinch of sugar

Ingredient B (to blend)
3 onions
3 garlic
1/2 inch of ginger
1 tblsp Cumin powder
1 tbsp Fennel powder
1 tblsp Corriander powder
1tsp cinnamon stick powder
1 tblsp black pepper (can add more if you want it spicy)

For Garnish
Celery and spring onions (cut into small)
fried shallots

Methods
1) Heat pot with 2 spoon of cooking oil
2) Fried ingredient A, stir untill it turn brown
3) Add ingredient B with a bit of water and keep stiring until it fragrance
4) Add in chicken let in cook for a while and then add water and potato
5) Add in sugar, salt anda pepper to taste
6) Let it boil until the potato tender
7) Garnish it with celery, spring onion and fried shallot
8) Served while it hot.


Kheer (Milk Porridge)



Ingredients
1 cups cooked rice
1 cup of water
1 can Evaporated milk
1 cup fresh milk 
1 tsp salt
5 satchel Equal Sugar ( You can use normal sugar)
4 cardamom 
4 pieces cloves
1/4 cups almond powder
1/2 cups Cashew Nut ( Crushed)
1/2 cups Raisins

Methods
a) Boil rice, water & salt until soft
b) Add evaporated milk and fresh milk
c) Add in cardamom, cloves and sugar
d) Keep stirs until it really smooth (just continue add water if its too thick)
e) Add in almonds, raisins and cashew nuts
f) Let it simmer slowly until its slightly thick
g) Keep it in the fridge. Serve when it's cold




Nasi Minyak

Nasi Minyak or directly translated is 'Oily Rice' is normally served during Malay weddings. Don't let the name fool you though, it is not as oily as you think it would it be. The reason why they use the word 'Minyak' or 'Oil' is because of the method of cooking; i.e. using Ghee.

It is important to note here that Nasi Minyak is a completely separate dish from Nasi Briyani. Nasi Briyani is usually a deeper shade of yellow while Nasi Minyak has an 'oilier' texture and a lighter, more buttery taste.  Keep following my blog -- I will put on the recipe for Nasi Briyani soon! :)

Anyway, enough blabbing and let's start cooking.... 



Ingredient A (To be sliced)
3-4 small red onions 
3-4 garlic
1.5 inch ginger
Ingredient B 
1-2 cinnamon sticks
2-3 star anise
2-3 cloves
2-3 cardamom 
1/2 tsp fennel seed powder
1/2 tsp cummin powder
2-3 Pandan leaves (washed & tied in a knot)
Other Ingredients
2 tbsp of Ghee 
2 tbsp of Condensed Milk
2 tbsp of Fresh Milk
2.0 cups of Basmati rice
2.5 cups of water
1 tsp of Chicken Stock 
1/4 cup of Sultanas (up to you. may be omitted from recipe)
1/4 cup of Cashew Nuts (up to you. may be omitted from recipe)
Salt - to taste

Methods: 
a) Fry Ingredient A & B with Ghee in a hot pot. This possibly will take approximately 3-5 minutes. 
b) Pour in 2.5 cups of water, condensed milk & fresh milk in the pot. Wait till it boils. 
c) Add in rice , add chicken stock and salt to taste. 
d) Once the rice almost cook, add raisin and cashew nuts.
 e) Garnish with fried onions and serve while hot. 





Sunday, 26 February 2012

Hello Bloggers

Hi all
Any Malaysian mom will know that when it comes to food, our kids (and their friends!) will travel far, far away just to eat that "awesome Nasi Lemak" or will always wait impatiently for Raya so they could sink their teeth into Rendang, Ketupat and so on.

So I decided to create this blog to help anyone out there who is keen to learn various recipes and to expand their culinary skills. It has been my dream to create something like this, and thanks to the wonder of blogs, I am able to do so.

I dedicate this blog to my children, Farah & Farmin who are always more than happy to eat rather than to cook. Hopefully they will be able to cook their favorite dishes without my assistance.

Please feel free to comment or contribute any recipes to my blog. Always welcome with open arms.


Happy cooking everyone! :)