Spicy Rosemary Baked Potato

Snacks for everyone... enjoy!!

Spicy Rosemary Baked Potatoes

Ingredients
4-5 pcs potatoes
4 cloves garlic - chopped
2 tbsp Olive Oil
2 Rosemary sprigs - chopped
1 tsp garlic powder
Freshly ground black pepper
1 tsp paprika powder (optional)
Salt to taste

Methods
1. Wash/ scrub the potatoes and cut into wedges. Drain and set aside
2. Arrange the potatoes into a plate and put it the microwave for about 5 minutes. (This process is to make it more crispy after baking)
3. Using the ziplock bag, add chopped garlic, pepper, olive oil, paprika , rosemary & salt. Mix it well
4. Add the potatoes and toss it thoroughly.
5. Transfer to the baking tray and bake in the oven for about 30 minutes or until its turn brown and crispy

Bahan-bahan
4-5 biji kentang - di potong wedges
4 ulas bawang putih - di hiris
2 sudu makan minyak bijan
2 tangkai rosemary - di cincang
1 sudu teh serbuk bawang putih
1 sudu serbuk cili (paprika)
1 sudu teh lada hitam
Garam secukup rasa

Cara membuatnya
1. Bersihkan kentang dan di potong wedges. Di toskan, susukankan kedalam pinggan dan masukkan ke dalam microwave untuk selama 3 minute.
2. Sementara itu, masukkan bawang puting yang telah dihiri ke dalam ziplock bag, masukkan minyak bijan serbuk bawang putih, rosmary yang telah di cincang, serbuk cili , lada hitam dan garam secukup rasa. Gaul rata
3. asukkan kentang ke dalam plastik bag dan di tutup. Goncangkan sehingga ianya rata . Biarkan selama 10 minit.
4. Panaskan oven pada 250 degree Celcius. Alaskan dulang pembakar dengan aluminium foil yang telah disapukan sedikit minyak. Panaskan di dalam oven selama 5 minit
5. Keluarkan dulang dan tuangkan kentang keatas dulang pembakar. Masukkan semula kedalam oven, bakar selama 15 minit. Keluarkan dan alihkan kentang dan bakar lagi selama 15 minit
6. Keluarkan dari oven dan ia sedia untuk di makan

Kueh Lopes

Kueh Lopes

Ingredients
3 cups glutinous rice - Soaked at least 3-4 hours
1 cup coconut milk

4-5 pcs pandan leaves ) blend with water
1/2 cup water              ) to extract to juice
Salt to taste
1/2 cup grated coconut
Banana leaves
Food Plastic bag (that can be boil)

Syrup - Combine all and boil until dissolve 
3 pcs palm sugar
2 tbsp sugar
32 cups water
1 pandan leaves - tie into knot

Method
1. Drain the glutinous rice and then add the coconut milk and pandan extract. Add salt and stir well. Heat up steamer and steam for about 30 minutes or until it cooked. Removed and allow to cool
2. Using the banana and plastic bag wrap the glutinous rice and tie on both side (see picture). Use the toothpick or anything that is sharp, poke the plastic. Make several tiny hole.
3. At meantime, boil the water. Slowly add the lopes into the hot water and boil for another 30 minutes.
4. Removed and allow to cool
5. Cut the lopes and roll on to the grated coconut which has been mixed with salt. And serve with palm sugar syrup.

Grilled Pasta Salad

Ingredients
1 cup cooked short pasta
1 zucchini - thick sliced
2 tomato - cut into 2
1 capsicum - cut
Few pcs button mushroom
Basil leaves

Dressing
1 tsp balsamic vinegar
Extra virgin Olive Oil
1/4 cup grated parmesan cheese
Oregano
salt and black pepper

Method
1. Cut all the vegetable and rub with olive oil, salt and pepper. Grilled it for about 10 minutes
2. In a bowl, add balsamic vinegar, salt and peper. Mixed well. Season with salt and freshly grated black pepper.
3. Remove the grilled vegetables, cut the zucchini into small bites and mixed with all the vegetables into the dressing and then add the cooked pasta, basil leaves and grated parmesan cheese. Mixed well and served

Fusilli Garlic Butter Prawn

Very simple !!!

Fusilli Garlic Butter Prawn

Ingredients
1 cup fusilli - boiled
1 tbsp olive oil
salt to taste

1 cup fresh prawn - peeled & deveined
3 cloves garlic - chopped
1 handful fresh parsley - chopped
2 tbsp heavy cream
Cooking oil
1 tsp flavored chili powder (optional)
Salt to taste

Method
1. Boil water with olive oil and salt. Cooked pasta until its ready. Drain and set aside
2. Heat about 2 tbsp of cooking oil, add in prawn, stir fry for about 2 minutes and removed
3. With the same left over oil, add in garlic and parsley. Sauté until fragrant and then return the prawn into the wok. Cook for about 3 - 4 minutes
4. Add in cooked fusilli and sprinkle with flavored chili and salt. Add cream and mixed well.
5. Removed from the heat and served..

Spaghetti Fritatta

A simple and easy way to cook the left over spaghetti

Ingredients
2 cups cooked spaghetti
1 zucchini - diced
few slices beef bacon- chopped
1/2 cup diced mozarella cheese
3 tbsp grated parmesan cheese
1/4 cup fresh milk
1 large onion - chopped
3 whole eggs
2 white eggs
2 tbsp freshly chopped parsley
2 tbsp chopped basil
3 tbsp extra virgin olive oil
Salt and pepper

Method
1. In a bowl, whisk all the eggs. And then add in all the ingredients; parsley , basil, grated cheese, onion, milk, zucchini, chopped beef bacon and mozzarella cheese. Season with salt and pepper. Set aside
2. Heat olive oil, sauté the onion until translucent. Removed and add to eggs mixture.
3. Using the same in a frying pan, add olive oil and spread the cooked spaghetti evenly. Cook for about 3 minutes without stirring it.
4. Add the egg mixture on the spaghetti and allow to cook for another few minutes. Flip over to the other side and let it cook for another minute.
5. Your spaghetti Fritatta is ready to be served.. Cheers

Bahan
2 cawan spaghetti yang telah di rebus
Beberapa keping daging salai - di cincang
1/2 cawan mozarella cheese - di potong 4 segi
3 sudu makan keju parmesan yang diparut
1/4 cawan susu segar
1 biji bawang besar - di cincang
5 biji telur ( 2 biji di ambil putih telur sahaja)
2 sudu makan parsley yang di cincang
3 sudu makan basil yang di cincang
3 ssudu besar minyak bijan
Garam dan lada hitam secukup rasa

Cara membuatnya:
1. Pecahkan 3 biji telur kedalam mangkuk, sementara 2 lagi di ambil putihnya sahaja. Masukkan parsley dan basil. Di pukul hingga sebati.
2. Masukkan bahan-bahan yang lain; keju, susu, bawang, zucchini, daging dan di kacau. Masukkan garam dan lada hitam secukup rasa.
3. Panaskan kuali leper, letakkan sedikit minyak bijan, gorengkan bawang sehingga wangi, di keluarkan dan campurkan kedalam telur
4. Dengan menggunakan kuali yang sama, tambahkan minyak bijan dan masukkan spaghetti dan ratakan. Biarkan diatas api selama 3-5 minutes tanpa di kacau. Bila sudah sedikit garing, tuangkan bancuhan telur tadi. Biarkan is masak dengan api sederhana.
5. Dengan menggunakan senduk leper yang lebar, alihkan spaghetti dengan berhati-hati. Biarkan masak hingga kuning.
6. Angkat dan sedia di hidangkan

Buffalo Chicken Wrap



Buffalo wing Chicken Wrap

Ingredients
2 pcs boneless chicken breast
1 packet Buffalo wings marinade
Shredded lettuce
1 tomato - diced
1 carrot - shredded

Dressing
BBQ Hot sauce (or Chili sauce)
Sour Cream
Grated Cheese

Method
1. Marinade the chicken with Buffalo wings ingredients. At least 2-3 hours. And then grilled the chicken in the oven or just pan grilled.
2. Once the chicken ready and cold, cut the chicken into small cube. Heat up the wrap in the microwave for about 2-3 minutes.
3. Add all the vegetables and chicken in the wrap. add the season and starts roll it up.
4. Enjoy

Yellow Glutinous Rice / Pulut Kuning

Pulut Kuning

Ingredients
3 cups glutinous rice
2 tamarind peeled
2 tsp turmeric powder
2 cups coconut milk
4-5 pandan leaves
1 tsp salt

Method
1. Soaked glutinous rice with water, turmeric poder and tamarind peeled, at least 6-8 hours (preferably overnight). When t done, removed the tamarind peel and drain the water.
2. At the meantime, boil the water in the steamer.
3. Cut the pandan leaves into 2 and arrange in the steamer tray to cover the holes. Put the glutinous in it and steam it for about 8-10 minutes.
4. Add salt to the coconut milk, stir and set a side
5. Reduced the heat and transfer it to a bowl. Add the coconut milk bit by bit and the put it back in the steamer and steam again until it cook.
6. Removed and allow to cool. Serve with beef/ chicken rendang.

Check for the rendang recipes  http://icookumakan.blogspot.com/#!/2012/05/spicy-chicken-rendang.html

Baked Spaghetti Cup

I'm just being a bit creative... Lol.

I have left over spaghetti, and to make it appealing and not to waste it. I put it in the muffin tray, add a bit of cream cheese and small piece of pineapple (from the can). And then sprinkle with grated cheese. And I bake it in the oven at 180 degree for about 15 minutes.

And here it is Bake Spaghetti Cup... 

Minced Chicken in Lettuce (Vietnamese Style)

Minced Chicken in Lettuce (Vietnamese Style)

Ingredients

200g Meehoon (rice vermicelli)

2 cloves garlic

1 tbsp freshly grated ginger

3 tbsp Thai sweet chili sauce ( or any sweet chili)

1 tbsp fish sauce

1 tbsp lime juice

1 stalk spring onion - chopped

Coriander - chopped

Lettuce

Method

1. Boil the meehoon (rice vermicelli) until cooked and set a side

2. Heat about 2 tbsp oil, add chick, stirs until brown. Add garlic and ginger, stir for a bit

3. And then season with fish sauce, lime juice and sweet chili. Cook for another 2-3 minutes. Add coriander and spring onion and removed

4. Add rice vermicelli in the lettuce and top up with the minced chicken. Then served.

Egg in Capsicum

Simple breakfast but appetizing when you prepare this way.

Ingredient

2 eggs

1 green capsicum - Sliced round

1 tomato - cut

Dried parsely

Salt and pepper

Olive oil

Method.

1. Heat love oil in the frying pan. Add capsicum, turn it over few time

2. Break the egg in th capsicum, season with black pepper, parsley and salt

3. Add the same time cook the tomato just for 1-2 minutes

4. And... breakfast is ready!

Nasi Dagang

Ingredients
4 cups fragrant rice
2 cups coconut milk
4 pcs garlic - sliced
1/2 " ginger - sliced an julienne
1 tsp fenugreek
1/2 tsp sugar
1tsp salt

Methods
1. Wash and soak rice at least about 4-5 hours
2. Use 1/4 cup of coconut milk and add with 1/4 cups of water. Keep the balance of coconut milk
3. Cook the balance of coconut milk with onion, fenugreek, salt and sugar. About 5 mints. Removed and set aside
4. Steam rice for about 8 minutes. Removed and add the uncooked coconut milk. Mixed well and steam it again
5. Once the rice is cooked, remove and add the cooked coconut milk and steam again
6. Once its ready, you may served it with fish or chicken curry.

Vegetables Frittata

Healthy breakfast for everyone.. I like it spicy. Its up to you to use any type of vegetables or not to put the chili. I pick whatever vegetables that I have in the fridge... In this recipe I used long beans. So have fun cooking everyone!!

Vegetables Frittata

Ingredients
5 pcs button mushroom -sliced
1/2 capsicum - diced
1 celery stick - diced
1 Zuchini ( or type of vegetables)
2 cloves garlic - chopped
1 tsp chili flakes (optional)
2 tbsp olive oil

4 eggs
1/2 cup fresh milk
1/2 cup grated cheese
salt and pepper to taste

Methods
1. Break eggs and whisk with milk, season with salt and pepper. Set a side
2. In a saucepan, heat up olive oil and sauté the garlic and then add the vegetables. Stirs until it cooked, season with chili flakes, salt and pepper
3. Add milk evenly, reduced the heat. Cook for about 5 minutes. Removed from the stove. Sprinkle the grated cheese and transfer to oven (top burner) until it turns brown
4. Served

Caramel Cake (Kek Gula Hangus)

Kek Gula Hangus (Caramel Cake) 

Ingredients
For the caramel
1 cup sugar
1 cup hot water
2 tbsp butter

Others 
4 eggs
1 tsp vanilla essence
1 cup condensed milk
1 cup flour                      ) Add together
2 tsp soda bicarbonate  )


Methods
1. In the sauce pan, stir the sugar until dissolved and turn to brown. Removed from heat, carefully add the hot water and cover with the lid until its stop bubbling. Add butter, stir until its melted. Set a side
2.Whisk egg until white and fluffy, add milk and continue stirs
3. Add flour and soda bicarbonate, mixed it well. Add in vanilla and caramel.
4. Cover the mixture and allow to stand for about 4 hours  and then bake at 170 degree Celsius with heat at the bottom burner. 10 minutes when its about to ready, turn the heat to both burner.
5. Removed, allow to cool before served

Stir fry Murungai leaves

Murunggai leaves also known as drumstick leaves. I have this tree at my house, not only the drumstick is delicious but the leaves is also can be eaten. This is an Indian recipe which I find it very easy and tasty. Happy trying..

Ingredients
2 cups murungai leaves
1 large onion - chopped
1/2 cup Shredded cabbage (optional)
2 tbsp dried shrimp
1/4 cup grated coconut
4 pcs dried chili - cut
1 tsp mustard seeds



Method
1. Heat 1 tbsp oil, add the mustard seed and dried chili. Add dried prawn. Cooked until crispy and the add in the onion and chili powder.
2. Add the grated coconut, stir for another 2-3 minutes and then add in cabbage and drumstick leaves, reduced the heat. Season with salt and pepper. Mix it well and the remove.
3. Served with rice

Special Spaghetti Meatball

Ingredients
1) Spaghetti
1 packet spaghetti
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped parsley

2) Sauce
2 tbsp olive oil
1 can tomato paste
1 large yellow onion - cubed
1 small capsicum - cubed

1/2 can pineapple - cubed
1/4 cup water
4 pcs basil leaves
1 tsp Italian herbs
1/2 cup grated cheese
Salt to taste

3) Meatballs 
1/2 kg minced beef
1 cup bread crumbs
2 eggs
1 cup grated Parmesan cheese
3 cloves garlic - finely chopped
1/4 cup parsley - finely chopped
Salt and pepper to taste

Method
Preparing Spaghetti
1. Boil spaghetti until cooked. Removed and drain the water. Transfer to a bowl
2. Add butter, olive oil and parsley. Mixed thoroughly. Set aside

Preparing Meatballs
1. Soak the bread in the water. Squeeze gently and drain the water. Transfer into a large bowl
2. Add in minced beef, egg, cheese, garlic, parsley, salt and pepper. Stir until it well mixed. Shape it into a small balls
3. Heat oil in a wok. Fry the meatballs in batches until brown (about 8-10 minutes). Removed and set aside

Preparing the sauce
1.  Heat olive oil in the sauce pan, sauté the onion until soft. Add in capsicum and basil
2. Add tomato paste and Italian herbs. Add in the water and season with salt and pepper
3. Add the pineapple and meatballs into the sauce. Simmer for about 10 minutes
4. Finally add grated cheese and its ready to served

Polkadot Cup Cake (Apom polkadot)

Ingredients
3 eggs
2 cups plain flour
2 tsp baking powder
1 1/2 cup castor sugar
1 cup fresh milk
1 tsp ovalette
1 tsp vanilla essence
Food coloring

Filling - (optional)
Any jam or peanut butter


Method
1. Using the electric mixer, whisk eggs, sugar and ovalette until white and fluffy
2. Reduce the speed and then add in vanilla, flour, baking powder and milk. Continue whisk
3. At the meantime, prepare the steamer. Add color to the mixture
4. Arrange the cup cake casing in the tray, put the mixture until half ad then add filling, top up with the mixture to cover it evenly.
5. Use the tooth pick or else to make a dot on the surface. (use any coloring you prefer)
6. Steam for about 15 minutes

Crab Curry

Ingredients
3 large mud crab - clean and cut
5 cloves garlic - chopped
1" ginger - minced
3 pcs small onions - chopped
1 tsp fennel seeds
1tsp cumin seeds

1/2 cup coconut milk

1/4 cup plain yogurt

Spices (combine all in a bowl)
2 tbsp garam masala
1 tsp meat curry powder
2 tbsp chili powder
1 tsp turmeric powder
1 tsp ground coriander
1/2 cup water

2 green chili 

1 tomato - cut

Corriander leaves

1 tsp lime juice

A pinch of sugar

Salt to taste

Method
1. Heat 3 tbsp oil in a large wok, add cumin and fennel seeds. And then add onion, garlic and ginger.
2. Add in the spices mixture, sauté until fragrant.
3. Add crab dan stirs until it coated evenly. Add 1/2 of the coriander leaves, yogurt and coconut milk. Simmer for about 10 minutes.
4. Add green chili and tomato. Season with salt, sugar and lime juice to taste. Cooked for another 3-5 minutes.
5. Garnished with the remaining coriander leave and served.

Aloo Gobi

Ingredients
1 whole cauliflower (small) - cut
2 potatoes - peeled and cubed
1/2 cup water
1 tsp lime juice
Salt to taste

Spices (combine all in 1 bowl)
1 tbsp ground coriander
1tsp cumin seeds
1 tsp garam masala
1/4 tsp turmeric powder
1 tsp chili powder

(For frying)

1" ginger - minced

1 cloves garlic - crushed
1 tsp mustard seeds
3-4pcs dried chilli
1 stalk curry leaves

Methods
1. Heat about about 2 tbsp oil in a wok, add mustard seeds, dried chill and curry leaves. And then add sauté the garlic and ginger until fragrant
2. Add all the spices, stirs for few minutes and add in the potatoes with water. Allow to simmer until it cooked. Season with salt and lime juice. Add water if needed
3. Add cauliflower and continue stirs for another 3-5 minutes or until it's ready.
4. Garnished with coriander leaves and Served