Potato Salad

Ingredients

3 medium size potato - peeled
1 1/2 cups mayonnaise
1 tbsp white vinegar
1 tbsp yellow mustard
1 tsp salt
1 stalk celery - diced
1 small yellow onion - chopped
2 hard-boiled egg - cut or diced
Pepper and salt to taste


Preparations:

1. Boil peeled potato until cook but not too soft. Drain and allow to cool. Diced the potato and set aside

2. In a large bowl, mixed all other ingredient accept the boil egg. Season to your taste.

3. Add potato and mixed well, you may add the egg and stir together with the potato or just place it on top when serving.

Baked Stuffed Zucchini

Baked Stuffed Zucchini

Ingredients
2 medium size zucchini
1 fresh chili - chopped
1/2 cup minced chicken
1/4 cup chopped fresh prawn
1 onion - chopped
2 cloves garlic - chopped
1 tbsp Worcester sauce
Salt and black papper to taste

Methods
1. Cut zucchini and them scoop out the centre to make a cup
2. In a saucepan, heat about 1 tbsp oil and then sauté the onion and garlic until fragrant,
3. Add in the chicken, prawn and chopped chili;  Season with worcester sauce, black pepper and salt.  Cooked for about 2-3 minutes. and the removed from the heat
4. Scoop the meat into the zucchini and the bake in the oven at 150 degree C for about 15-20 minutes

Spicy Grilled vegetables with Macaroni

Ingredients

1 cup cooked macaroni

1 Zucchini 

2 tomatoes

1/4 yellow pumpkin

1 carrot

Few pieces button mushroom

1 large onion - cut

4 cloves garlic - crushed

1 tbsp chopped Parsley

1 tsp paprika (or chili powder)

1 tsp Italian herbs

2 tbsp olive oil

1 tsp freshly ground black pepper

Salt to taste

Method

1. Cut all the vegetables and mixed with olive oil, Italian herbs, parsley, garlic and onion.

2. Bake for about 20 minutes in the pre heat oven at 150 degrees
3. Place the cooked macaroni in a plate and then top up with the grilled vegetables.
4. And served.

Chicken with Broccoli

Chicken with Broccoli

Ingredients
2 pcs boneless chicken - Sliced
1 tbsp corn flour
1 bunch brocolli - cut
Few pcs young corn - cut
1 carrot - cut
1 onion - cut
3 garlic - chopped
1/2" ginger - chopped

Sauce (Add together)
1 tsp corn flour
1 tbsp oyster sauce
1 tsp chicken stock granules
1 tsp freshly ground black pepper

Method
1. Rub chicken with corn flour, pepper and a pinch of salt. Heat about 2 tbsp oil and stir fry the chicken until brown. Removed and set aside
2. With the same oil sauté the chopped garlic and ginger until fragrant, add in broccoli, carrot and young corn, stir for about 3 minutes. Removed and placed it in the plate.
3. Heat another 1 tsp oil, sauté the onion and then add in sauce mixture. Stir for few second and then return the chicken into the wok. Mixed thoroughly and then removed and pour it on top of the cooked broccoli.
4. Served

Papaya Pickle (Jeruk Betik)

I plucked the papaya from the garden, its really a lot as I tried to save it from the squirrel.  A friend of mine suggested that I make pickle out of it. I had never make this before and yeah.. why not give it a try. It turns out really nice.. and now I'm sharing it with others. Cheers everyone!

Jeruk Betik

Ingredients
1 almost ripe papaya - Peeled and sliced
1 tbsp salt
1 cup vinegar
1 cup water
1 1/2 cup rock sugar
6 birds eye chili

Method
1. Peeled and cut the papaya about 1" thick. Wash and add with salt. Rub thoroughly and marinade for about 1 hour.
2. Add in water, vinegar and sugar in a small pot. Boil until it dissolved and leave to cool.
3. Drain the papaya and arrange it in the glass jar with the chili. Pour the rolled vinegar syrup and marinade again for another 4-5 hours.
4. Store in the fridge before served.

Roasted Pumpkins

I bought a yellow pumpkin yesterday and I don't want to cook it as normal way... so I grilled it. Pumpkin is excellent in anyway you cook it. I love it this way...

Roasted Pumpkin

Ingredients

1 whole pumpkin - peeled and cut

3 tbsp extra virgin olive oil

Chopped parsley

2 clove garlic - crushed

Freshly ground blackpepper

Salt to taste

Methods

1. Rub the pumpkin with olive oil, chopped parsley, salt and blackpepper

2. Grill in the oven at 150 degree Celsius for about 10 minutes

3. Served

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

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

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

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

Simple Button Mushroom

Ingredients
10-15 pcs button mushroom
1 tbsp olive oil
1 tbsp butter
3 c;loves garlic - minced
1 tsp thyme
3 tbsp cup apple cider
1 tbsp creme cheese
1 tbsp parsley

Method
1. Heat up olive oil in a pan, add the mushroom but don't stir it. Cooked for about 2 minutes then only toss it.
2. Add in garlic and butter, stir until brown and then season with salt and pepper.
3. Add thyme leaves, lemon juice and apple cider. Allow to simmer on a slow heat
4. Garnished with parsley and then served

Fried Pak Coy with Oyster Sauce

Ingredients

1 bunch Pak Choy (Sawi) - cut

3 cloves garlic - peeled and sliced/ chopped

2 tbsp oyster sauce

1 tsp corn flour (mixed with 1 tbsp water)

1 tsp light soy sauce

1/2 tsp chicken stock powder

1/2 tsp pepper

Method

1. Heat 1 tbsp oil in a wok, sauté the garlic until fragrant.

2. Add oyster sauce & vegetables and a bit of water. Season with soy sauce, pepper and chicken stock. 3. Thicken with corn starch and stirs for few minutes and removed

Fried Crispy Bitter gourd

Not many people like bitter gourd but when you prepare it this way, even the young children would like it. 

Ingredients
5pcs bitter gourd - sliced thinly

2 onion - thinly sliced

1 stalk curry leaves

Items A
1 tbsp rice flour
1 tbsp plain flour
1 tbsp curry powder
1/2 tsp chili powder
1 tsp chicken stock granules
Salt to taste

Methods.
1. Sliced the bitter gourd thinly, set aside
2. Combine all ingredients of Items A in a bowl. And then add bitter gourd, onion and curry leaves, stirs. And then add about 2 tbsp water. Mixed it evenly
3. Heat oil in the wok, deep fried the bitter gourd until crispy and served.

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

 

 

Fruits Pickle / Acar Buah

Normally this will be served during kenduri (Malay function), as it goes well with nasi minyak. Some of the ingredient may not easy to get if you stayed oversea. As for Malaysian; those are quite easy to get in the market.

Ingredients
600g of mixed dried local fruits that you wish to add e.g kana, buah cermai, plum, black cherry, red cherry, buah pala, mango, lobar mason, prunes etc

Chili Paste (blend)
500gm small onions
1" Ginger - sliced thicly
10 garlics - deseeded
2 tbsp curry powder (fish)
10 pcs dried chili

1 cup white vinegar
1 cup sugar
Salt to taste
1/2 cup roasted sesame
Cooking Oil

Method
1. Heat oil and sauté the chili paste until fragrant
2. Add sugar and vinegar, simmer for 15 minutes
3. Add all the mixed fruits, stir until thick
4. Allow to cool, sprinkle with sesame and store in a bottle or dry container

Masak Lemak Pisang Muda

Ingredients
4 -5 pcs green banana (unripe) - peel and cut
1 cup coconut milk
1 cup water
1 handaful anchovies - soaked and pound until fine
1 stalk lemongrass - crushed
1 tamarind peel
1/2 tsp sugar
Salt to taste


Chili Paste - blend
5 pcs bird eyes chili
1 red chilli - deseeded
4 onion
2 garlic
1/2 tsp ground cumin
1/2 tsp ground corriander
1/2 tsp ground fennel


Method:
1. Peel the unripe banana, cut and soaked with cold water for 5 minutes
2. Combine banana, coconut milk and water in a pot. Add chili paste, lemongrass, anchivies and tamarind peel. Bring to boil and constantly stirs
3. Season with salt, sugar. Cooked until the banana soften. (Add water if it's too thick)
4. Served with white rice

Glass noodles and dried bean curd gravy

Glass noodles amd beancurd gravy

Ingredient for this recipe is easy to get. I always store this ingredient, sometimes when I am too lazy to cook or I dont have anything in the fridge so; I just make this. My father likes it especially served with fried fish and sambal belacan.

Ingredients
1 packet dried beancurd - soaked and cut
1 handfull glass noodles - soaked
2 potatoes - peeled and cut
1 carrot - peeled and cut
1 red chilli - sliced
1 large onion - sliced
1 cup coconut milk
1/2 cup water
1 egg
1 tsp chicken stock granules
Salt to taste

Method.
1. Add potato, coconut milk and water in a pot, add onion and cut chilli. Simmer on medium heat for about 5 minutes or until potatoes are slighly cook. Constantly stirs
2. Add bean curd, glass noodles and carrot and season with salt and chicken granules.
3. Break the egg, stirs carefully so that it remain as poached egg. Cooked for another 5 minutes
4. Dish out and served

Merunggai Fruits with salted Fish Curry

Merunggai fruits or some people called it as drumstick. This fruits normally popular among the Indians, but due to the unique taste it is also becoming other race favorite too especially among the Malays. Normally it was cooked with dhal curry but today I prepared differently.

Merunggai with salted fish curry

Ingredients

3-4 pieces Merunggai Fruits - cut and removed the hard skin

2 pieces Salted Fish - cut and soaked with water

2 tbsp fish curry powder

1 tbsp chili powder

3 onion - chopped

3 garlic - chopped

3 sliced ginger - chopped

1 tsp mixed Fenugreek/ halba campur ( mixture of fennel, fenugreek, black mustard, and cumin seeds) 

1 stalk curry leaves
1 tsp tamarind paste
1 cup coconut milk
1/4 tsp sugar
1 tsp chicken stock granules

Method
1. Heat 2 tbsp oil, and sauté the onion, garlic, ginger and mixed fenugreek (halba campur) until fragrant. Add curry and chill powder with a bit of water. Add curry leaves and stir fry for 10 minutes until the oil appears.
2. Add salted fish and cover the pot for 3 minutes (add a bot of water if it's too dry).
3. Add coconut milk, merunggai fruits and season with tamarind paste, sugar and chicken stalk. (Don't add salt as the fish is already salty). Allow to simmer until the merunggai cooked.
4. Served with white rice

MERUNGGAI FRUITS

Masak Lemak Pucuk Ubi

This is another kampung dish, it's Tapioca young leaf cooked with coconut milk and bird's eye chili.

Ingredients
2 bunches tapioca leaf (pucuk ubi)
4-5 pieces birds eye chili
3 onions
1/2" fresh turmeric (or powder)
2 cups coconut milk
1 handful anchovies or dried shrimps
1 tamarind pulps
1 stalk lemon grass
1 tsp chicken stock granules
Salt to taste

Method
1. Boil the tapioca leaf without the stamps until soft (about 30 minutes) - drains and run under the cold water. Squeeze the leaf until dry and into ball shape. Sliced it and loosen the leaf. (Some people pound the it, anyway its up to you). Put it into the pot and add coconut milk & lemon grass.
2. Pound the birds eye chili with onion and turmeric until fine and then add into the pot. Also pound the anchovies before add together. Season with salt, chicken stock and tamarind pulp
3. Cooked for about 15 minutes but keep stirring.
4. Serveed with plain rice

Terrayaki Straw mushroom with tempe

Ingredients
1 packed straw mushroom
1 pcs Tempe - cut and fried
A handful green beans
6 pieces mushroom
1/2 cup minced chicken
1 large onion - cut
1 capsicum pepper - cut
4 slices ginger - minced
2 cloves garlic - chopped
3 tbsp teriyaki sauce
1 tsp lime juice
1 tbsp oyster sauce
1 tsp brown sugar
1 tsp ground black pepper

Methods
1. Heat 1 tbsp oil, stir fry the garlic and ginger followed by the minced chicken. Stir until chicken is cooked. Add onions, mushroom and capsicum. Continue stirs
2. Add in beans and sauté with teriyaki sauce, black pepper, lime juice and oyster sauce
3. Add the mushroom and fried tempe. Stir for few minutes and dish out
4. Served with plain rice