Chili Stingray

Ingredients
2 slices of stingray - cut )
1/2 tsp turmeric powder ) marinade and deep fried
1/2 tsp salt                     )

Chili paste - blend
5-6 pcs dried chili - deseeded and fried with 1tbsp oil
2 small onions
2 garlic
1/2 " ginger

Seasoning
1 tbsp medium dark soy sauce
1 tsp lime juice
1/2 tsp sugar
1/2 tsp chicken stock granules

Methods:
1. Marinade fish with salt and turmeric for 10 minutes and deep fried. Set aside
2. Blend fried chili with onions, garlic and ginger. Set aside
3. Heat 1/2 tsp oil and sauté the chili paste until fragrant.
4. Add in soy sauce, sugar, lime juice, salt and chicken stock.
5. Return the fried stingray and stir until it coated evenly.
6. Removed and served with white rice.

Grilled Tofu Fish Cake and Sweet Pumpkin

Ingredients

2 pckt tofu fish cake (about 6 pcs each pack)

1 large onion - diced

1 garlic - peeled and crushed

2 slices pumpkin - peeled and diced

1 tbsp butter

1/4 cup water

salt and pepper to taste



Method

1, Grilled the tofu until brown. Set aside

2. Melt butter in a frying pan. Saute the garlic and onion, add the pumpkin and water. Cooked until it soft and dry. Season with salt and pepper.

3. Placed the pumpkin the plate and the arrange the tofu on top. Served with sweet chilli sauce

 

 

Meatballs with Vegetables

Ingredients
500g minced beef
1 egg
2 garlic - minced
1 onion - minced
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp ground blackpepper

Vegetables
Caulifower or brocolli
French beans
1 tbsp butter
1 garlic - crushed

Ready made BBQ sauce

Methods
1. Combine all the ingredient and mixed well and form into meat ball.
2. Heat the frying pan with cooking oil (about 4 /5 tbsp). Fry the meatball on medium heat until brown for about 10 minutes.
3. Steam the vegetables until cook. Set aside. Melt butter in a pan, saute the garlic and onion until brown. Return the vegetables and meatball. Give it a quick stir and then remove
4. Served with BBQ sauce

Apom Balik

Ingredients A
2 cups self raising flour
1/4 cup sugar
1/2 tsp soda bicarbonate
1 egg
1 1/2 cup fresh milk
1/2 tsp baking powder
Few drops of yellow coloring

Ingredients B
Gula
Margarine
Ground Peanut (fry without oil and coarsely pounded)
Sweet Cream Corn

METHOD
1. Add all the ingredient, mixed well. (Suggestion: Use to get smooth texture). Set aside for about 1 hour
2. Heat non stick pan or use the mould,( as per see picture)
3. Use the ladle and scoop the mixture, pour on the mould. When its started bubbling add margarine, sprinkle with sugar, peanuts and cream corn. Cover with the lid and allow it to cook for about 5 minutes.
4. Gently fold it into 2 and removed from the hot plate. Continue the mixture until finished

Wonton Noodles with Braised Mushroom

This is a Chinese dish, its simple but may take longer time... Well; it's easy when you organized or pre plan much earlier. For instance peel the onion and garlic and keep in the fridge when you are free or blend the chili or ect. By doing this it cut a lot of time and your meal can be ready within half an hour.

To cook this noodles you need to soak the mushroom overnight. You can make extra , keep in the freezer and heat it when ever you need it.

INGREDIENTS
150gm dried mushroom (washed and soaked overnight in a boiled water)
3 tbsp groundnut oil
3 cloves garlic - finely chopped
3 slices ginger - minced
1 stalk spring onion- washed and tie into bundle
2 tbsp Chinese cooking wine - (for non alcoholic -replace with Apple juice or white grape juice)
1 tbsp dark soy sauce
1 tbsp sugar
2 tbsp corn flour (combine with 2 tbsp water)

4 bundles fresh wantan noodles  )
100gm Pak Choy (Sawi)            ) parboiled
2 crab sticks - cut
for garnishing - fried shalot

For the Sauce
2 tbsp sesame oil
2 tbsp oyster sauce
1 tsp sugar

METHODS
1. Drain and squeeze the mushroom, remove the stalk. Keep about 2.5l of it's stock
2. Heat the groundnut oil, saute the onion, garlic until fragrant. Add the mushroom, oyster sauce, chinese cooking wine and dark soy sauce. Pour in the mushroom stock, cover with the lid and bring to boil, and let it simmer at the medium heat for about 1-2 hours until it tender
3. Add sugar and increase the heat, allowed it to boil to reduce the liquid by hald (at least about 30 mins). Thicken the sauce by adding the corn starch. Removed
4. Boil water in a pot and blanch the noodles after you loosen it. Cook for 2 mins and removed and soaked in a cold water to removed the starch.
5. Combine the sauce ingredients and toss thoroughly with the noodles until well coated. Put it into a bowl and served with the mushroom, crab stick, pak choy and fried shalot

Sesame Balls

INGREDIENTS
3 cups glutinous flour
1 egg
1 cup water
3 tbsp thick coconut milk
1/2 cup sugar
Sesame seeds

METHODS
1. Add flour and sugar in a bowl, make a whole at the centre and pour the water, egg and coconut milk.  Slowly mixed it and knead until it becomes soft dough
2. Make a small ball and coat it with sesame seeds.
3. Heat oil in a frying pan, deep fry the ball until yellow. Stir slowly to avoid the sesame from dropping too much. Removed and allow it to cool before serve

Putu Kacang

INGREDIENTS

1 kg Green peas

750g Castor sugar

METHODS

1. Fry the green peas without oil until fragrant (about 40 minutes). Blend until smooth

2. Combine with sugar and mixed well.

3. Sprinkle water to wet it a bit. And then press it to the mould, make sure it really hard and firm before removed it. Continue the process until finish

4. Arrange on the tray and dry it under the sun for 15 minutes. 

Kueh Putu Piring

Makes about 7 – 8 pcs


INGREDIENTS:
2 cups rice flour
¾ tsp salt
150 – 160 ml water

Filling:
½ cup desiccated coconut
½ cup gula melaka, grated

Pandan leaves, cut into squares
½ cup coconut without skin, grated (optional)

METHODS:
1. Dry roast rice flour for 5 minute with some pandan leaves. Discard the pandan leaves and sift the flour and leave it to cool.
2. Mix the salt in hot water and sprinkle over the rice flour. Rub the water into the flour until mixture resembles fine breadcrumbs.
3. Lightly grease a Putu Piring mould. Fill half the mould with the prepared flour and top with 1 - 2 tsp gula melaka filling and cover with more flour. Place a small piece of pandan leaf over it.
4. Steam for 10 - 20 minutes. Serve with grated coconut if desired

Tepung Talam

INGREDIENTS:
Brown Layer
1 cup palm sugar       )
1/4 cup brown sugar ) make syrup
5 cups water             )

2 cups plain flour'
2 tbsp tapioca flour
1 tsp limestone water (air kapur sireh) - optional

Topping
3 cups coconut milk
1 cup rice flour
1 tsp salt

METHODS:
Making the brown layer
1. Combine the palm and brown sugar with water, boil until dissolved - set aside
2. Heat up the steamer and grease the tray
3. In a bowl, add the syrup, tapioca, plain flour and limestone water. Mixed well.
4. Pour the mixture into the tray and steamed for about 20 minutes
5. Scratch the surface before adding the topping


Making the topping
1. Mixed all the ingredient and sieve using the strainer into a pot
2. Cooked on slow heat and constantly stirs until it slightly thick.
3. Pour the mixture on to the brown layer
4. Steamed for another 10 minutes or until cooked.
5. Allow to cool before serve

Creme Brûlée

INGREDIENTS
6 eggs
2 qt hot water
1 qt heavy cream
1 vanilla bean - split and scraped
1 cup vanila sugar - divided

Methods
1. Preheat oven to 180 Celsius
2. Combine the crew,. vanilla bean and its pulp in sauce pan and bring to boil on slow heat. Removed and set a side for 15 minutes
3. In a bowl, whisk the sugar and eggs. Add the cream bit by bit and constantly stirs.
4. Pour the mixture into the mould.........
5. Bake until it set - about 45 minutes. Removed and refrigerate for at least 2 hours or more
6. Removed from the refrigerator. Spread evenly the remaining vanilla sugar on top of it, Using the torch, melt the sugar until brown and crispy.
7. Allow to cool before serve

Biskut Makmur

Ingredients
2 cups plain flour
1 tbsp butter
100 gm Ghee
1 egg - lightly beaten

Icing sugar for coating

Filling
300 gm peanut
300 gm sugar
1/4 cup water

Method:
1. Melt the ghee and butter together, and then allow to cool
2. Sieve the flour and then add the ghee. Beat the egg and add to dough, knead until soft
3. Make a small ball and flattern it, add the filling and make it into half moon shape.
4. Arrange on the baking tray, and bake in the pre heat oven at 175 degree C until brown.
5. Allow to cool before roll on into the icing sugar

Making the filling

 1. Fry the peanut without the oil until cooked. Coarsely pound and set a side

 2. Combine sugar and water, boil until dissolved
 3. Add the peanuts, stirs until dry and thick

Biskut Sarang Semut

Ingredients
100gm plain flour
200gm casturd flour
75gm sugar
120gm butter
1 egg yolk
1/2 tsp vanilla essence

Chocolate rice
Paper cups


Method:
1. Combine butter, sugar, egg yolk and vanila in a mixer and beat until fluffy.
2. Sieve the custard and plain flour and then add to the mixture.
3. Knead the dough and then keep in the  fridge for about 1 hour.
4. Pre heat the oven to 175 degree C
5. Removed from fridge and then grate the dough. Spoon the grated into paper cup and then sprinkle the chocolate rice on top of it.
5. Bake for 15 - 20 minutes or until it turns brown

Kuih Bahulu

Those days you can only get it during the Eid Fitr festival because the process of making it is too long and too much hassle. At that time we dont have an oven, therefore it was baked using charcoal where the heat has to be on top and at the bottom of the mould. I used to admire the way my mother coked it and the taste is amazingly good.

Ingredients
1 bowl of eggs
1 bowl of sugar
1/2 tsp baking powder
1/2 kg plain flour

Methood
1. Beat egg and sugar until white and really fluffy
2. Sieved flour and baking powder, and the slowly add into the egg mixture. Stir using the spatula.
3. Pre heat the oven at 200 celcius (without fan). Heat up the mould in the oven, remove and grease with oil. (its much easier if you use the oil spray to avoid to much oil)
4. Spoon the mixture into the mould and then bake until it turns brown.




** Tips:
1. Warm up the sugar in the oven before adding to eggs.
2. To lighten the flour, bake it in the oven for about 5 minutes or fry without oil (the old style that my mother always do)

This process is to make the bahulu more soft and last longer.

Tempeyek

Ingredients
150gm rice flour
100gm corn flour
850 ml coconut milk
2 tbsp coriander
2 tbsp cumin seeds
2 tbsp fennel seeds
Salt to taste
Peanuts
Anchovies
Oil for deep fry

Methods
1. Fry coriander, fennel and cumin seeds without oil. Remove and the blend until fine
2. Combine corn and plain flour with salt and coconut milk. Add the spices and stirs
3. Heat oil in a wok, and then by using the Tempeyek mould, scoop the mixture and add the peanuts
and anchovies.
4. Deep fry until brown. Keep in the airtight container, serve as a snack

Beef Bacon Quiche

Ingredients
1 sheet pie pastry
1/4 cu[p sliced green onions
1 tbsp butter
6 eggs
1 1/2 cup heavy cream
1/4 cup unsweetened apple juice
1/4 cup sliced beef bacon - cooked and crumbled
Salt to taste
2 cups shredded cheese

Methods
1. Lay the pastry in pie plate or baking tray. Trim the edge neatly. Set a side
2. Melt butter in a sauce pan and sauté the onion until soft. Set a side
3. Whisk the eggs with cream and apple juice. Add salt and pepper and onion.
4. Pour into the pastry. Slice a piece of the pastry and lay on top and then sprinkle with cheese
5. Bake in the oven at 180 Celsius for about 30 minutes - 40 minutes

Garlic Toast with Cheese

Ingredients
1 stick French loaf
1/3 cup unsalted butter - softened
3 cloves garlic - chopped
1 sprig parsley - chopped
1/2 tsp garlic salt
3 tbsp grated Parmesan cheese

Method
1. Combine butter, garlic and parsley into a bowl and mixed well.
2. Slice bread into 10 - 12 pieces
3. Spread butter on the bread and bake into he oven for about 2-3 minutes or until crispy. OR grill on sauce pan until brown.

Penjan Ubi Kayu (Tapioca with Palm Sugar)

A Malay dessert. I learned this from my mother, a very simple and fast preparation.

Ingredients
1/2 kg Tapioca (ubi kayu)
200gm Palm sugar
100gm brown sugar
1/4 cup thick coconut milk
Salt to taste
1 pandan leaf (tie into knot)

Method
1. Peeled tapioca and cut. Boiled with water and 1 tsp salt until it soft. Removed and set aside
2. To make the syrup; Combine 1/4 cup water, pandan leaf, palm sugar and brown sugar . Cook until dissolved. (Do not put too much of water)
2. Add coconut milk, simmer on slow heat & constantly stir until thick
3. Add the tapioca and mixed well
4. Allow to cool before served. ( I prefer when it chilled)

Seafood Gumbo

INGREDIENTS
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, chopped fine
1 tsp chili powder
1 red capsicum - diced
1 green capsicum - diced


vegetables
1/2 cup chopped celery
4 tomatoes - peeled and cut
6 pcs ladyfinger (okra) - sliced
1 tbsp tomato puree
2 sprigs parsley - chopped
2 bay leaf


seafood
4 cups fish stock
4 cups chicken stock (broth)
1 cup fresh prawn, peeled & deveined
1 cup crabmeat
1 cup fresh oysters

Seasoning

Salt and pepper to taste
1 tbsp chicken stock

Roux (see below)


Grated cheese (Optional - original recipe did not have this. This is my creation as I find it more tasty with melt cheese)

Making Roux

Heat pan on medium heat and melt 4 tbsp butter. Add 6 tbsp flour and constantly stir until it turns brown, remove

• 
  

METHOD
1. Heat up 2 tbsp oil in a frying pan, and fry the ladies finger (okra) until it turns dark brown. Remove and set a side

2.  Melt butter in a pot and then sauté the onions, garlic and celery until soft (about 5 minutes). Add the shrimp, oyster and capsicum. Cook for 2 minutes.

3. Add fish and chicken stock, tomatoes, chili, parsley, bay leaf, fried okra, roux and seafood. Season with salt and pepper.  Simmer for about 30 minutes.

4. Transfer to baking tray and sprinkle with grated cheese. Bake for 5 minutes to melt the cheese and the served with garlic butter or white rice

Agar-agar Cendul

Ingredients A
5gm jelly
60 gm Palm sugar - cut into small
3 tbsp brown sugar
1 pandan leaves - tie into knot
600ml water
1 drop brown coloring (optional)

Ingredients B
5gm jelly
250ml thick coconut milk ( 1 cup)
400ml water
1 tbsp sugar
1 pandan leaves - tie into knot
1/2 tsp salt

1 cup cendol

Method
Brown Layer
1. Combine palm sugar, brown sugar, pandan leaves and 200ml water. Boil until sugar dissolved, sieved and set a side
2. Boil agar-agar with the remaining water (200ml) until dissolved and then add the brown syrup and coloring. Pour into the desired mould and allow to cool


Cendul Layer
1. Combine jelly with water and pandan leaves, boil until dissolved.
2. Add coconut milk and salt. Bring to boil. Removed, set a side to allow it cool.
3. Once the brown layer harden, scratch the surface with fork. Spread the cendol on top evenly.
4. Slowly pour the santan jelly and then let it cool before refrigerate
5. Served chilled

Serunding Daging ( Beef Floss)

  

Ingredients

1 kg beef tenderloin, cut and boiled till tender

5 onion - sliced

2 stick cinnamon

3 star anise

5 cardamom

5 cloves

2 1/2 cup thick coconut milk

1 1/2 tbsp sugar

2 tsp salt or to taste

To make Chili paste (blend)

2 large onion

6 pcs garlic

20 dried chili (deseeded)

2" ginger

5 lemongrass

Ingredients A

Other Spices (pan-roasted and blend)

2 tbsp cumin seeds

3 tbsp fennel seed

1 tsp black pepper

4 tbsp coriander seeds (roasted & ground)

Method

1. Cut beef and then boil until tender. Shred the beef into fine floss
2. Heat about 2 tbsp oil , sauté the onion with cinnamon, cardamom, cloves and star anise until fragrant
3. Add chili paste, stir fry about 5 minutes and then add the ground spices (Ingredients A). Continue stirs
4. Add coconut milk and season with salt and sugar. Once it's slightly thicken, add the shredded beef and constantly stir until it dry. Process may take about 1-2 hours to complete
6. Removed and served with Lemang or white rice