Mummy's Stir Fried Beef

Ingredients
300g beef - sliced thin
2 tomatoes - cubed
2 tbsp medium dark soy sauce
1 tbsp brown sugar
1/4 tsp tamarind paste
1 tsp chicken stock
Capsicum - cut

Ingredients A (Pound/ blend)
8 - 10 pieces dried chili ( depending on your taste)
2 tsp fennel powder
1 tsp cumin powder
6 onions
3 garlics
1/2" ginger

Method
1. Marinade beef with ingredient A (paste) for 30 minutes. Drained the beef but keep the stock
2. Heat 4 tbsp oil and stir fry the beef. Dish out and set a side
3. With the same oil, add the remaining stock. Add tomato, capsicum, soy sauce and sugar. Cooked until thicken
4. Return the beef to the wok and cook until dry.
4. Garnished with salad or spring onion and served with rice

Mango Pollo Pastry

Ingredients
1 Fillo Pastry
1 Castelo cheese - cut into 7 pieces
1 ripe mango - peeled and sliced thin

2 eggs - lightly beaten
2 tbsp butter - melted
Sesame seeds

Filling
6-7 pieces chicken fillet
1 big onion - chopped
4 cloves garlic - crush with a bit of salt
1 tsp chili paste (optional)
1 cup heavy cream
1 tsp chicken stock granules
2 tbsp grated Parmesan cheese
Black pepper
1 bunch water spinach - slice thinly (just the leaves)







Method
1. Heat oil in a sauce pan. sauté the garlic and onion until brown. Add chili paste and stirs
2. Add cream, black pepper and parmesan cheese. Stirs until thick and brown. Remove from the heat
3. Stir in the water spinach and set a side
4. Gently peel 1 layer of Fillo pastry, lay on the clean table. Brush the melted butter around the edge and then peel another layer and put it on top. Again brush the butter at the edge and put another layer on top.

5. Put the chicken fillet at the centre of pastry, top up with sliced mango and a piece of Castelo cheese.
6. Slowly wrap the pastry and fold it. Brush the eggs on the pastry and sprinkle with sesame seed
7. Arrange in the baking tray and bake for about 10 - 15 minutes (until brown)

             

Red Velvet Cupcakes

Ingredients
2 cups plain flour
1/4 cup cocoa powder
1 tsp soda bicarbonate
1 1/2 cup castor sugar
1 cup buttermilk (or 1 cup heavy cream + with 1 tbsp vinegar)
200g unsalted butter - melted
2 eggs - light beaten
1 tbsp white vinegar

Topping
500g cream cheese - at room temperature
2 cups icing sugar
2-3 tsp red food coloring
120g butter - soften
1tsp vanilla

Method
1. Preheat oven to 170 degree
2. Whisk sugar, buttermilk, butter, eggs, vinegar and vanilla until smooth
3. Combine flour, cocoa powder and soda bicarbonate, and mixed the butter mixture and coloring. Mixed thoroughly
4. Arrange the paper cup in a muffin pans and scoop the mixture into it about 3/4 full.
5. Spread the topping on to the cake and bake for about 20 - 25 minutes


Topping
1. Whisk cream cheese, icing sugar and extra vanilla until smooth

Pineapple Upside-Down Cake

Baking is not really my things... But when I saw this recipe on internet, I couldn't stop myself from trying it out.

Ingredients
Topping
75g brown sugar
100g softened butter
Pineapples rings in syrup - (drained but keep the juice)
Red cherry

Cake
100g castor sugar
200g softened butter
200g self-raising flour
1 tsp baking powder
4 eggs
2 tbsp pineapple juice
1 tsp vanilla

Methods
Making the Topping
1. Preheat oven to 170 degree C (fan)
2. Whisk the butter and sugar until creamy. Spread it at the base of round baking tray.
3. Arrange the pineapple to cover the whole area and insert the cherry in the centre of it

Making the Cake
1. Using the mixer, whisk butter with sugar until creamy.
2. Reduced the speed and then breaks the eggs in, add in vanilla and pineapple juice. continue whisk  until it's mixed thoroughly.
3.  Add flour and baking powder gradually. Continue which until soft
4. Pour the mixture on the pineapple topping and bake for 35 minutes or until brown.
6. Removed and let it cool a bit before turn out the cake.
7. Cut and served with a scoop of ice cream

Chicken with Hoisin Sauce

Ingredients

2 pcs chicken breast - cubed

1 tbsp dry sherry or vinegar 

2 tbsp ginger juice (squeeze from freshly pounded ginger)
1/2 red capsicum - sliced
1/2 green capsicum - sliced

1 tbsp cornstarch

1 large onion - cut into wedges

1 cloves garlic - chopped

1 stalk spring onion - cut 

Oil for frying

Sauce (Combine all)

2 tbsp Hoisin sauce
1 tbsp Oyster sauce

2 tbsp dark soy sauce

1 tsp brown sugar

A bit of water

Methods

1. Marinade the chicken with sherry, ginger juice and cornstarch

2.  Heat 2 tbsp oil in a wok; add the garlic until brown and then add the chicken cubes. Cooked until brown; dish out and set a side

3. Add another 2 tbsp oil, and stir fry the cut onion until fragrant and add the sauce followed by the chicken. Stir until properly mixed. Switch off the stove

4. Combine the cashew nut in , quick stir and sit out

5. Garnish with spring onion and served

Caesar Salad with Poached Egg and BBQ Chicken

Ingredients
1 chicken breast
1 tbsp BBQ sauce
1 tsp Olive oil
2 eggs
1 tbsp vinegar
1 packet mixed vegetable salads
Grated parmesan cheese
Salt and black pepper to taste


Salad Dressing
4 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp worcestershire
1 garlic - minced
2 tbsp Parmesan Cheese
1 tsp olive oil
1 tsp milk
Salt and pepper to taste

Methods
A. Pan Grilled Chicken
1. Marinade chicken with BBQ sauce for about 15 minutes
2. Heat 1 tsp olive oil in a sauce pan and grilled the chicken until cooked. Removed
3. Sliced the chicken and set a side

B. Poached Eggs
1. Simmer the water ( not boiling hot) with medium heat. Add vinegar  and salt. Place the ring mould in the water
2. Break the egg in a bowl, do it one after another
3. Slowly pour the egg in the ring a let it cook for 3-4 minutes.
4. Dish out and set a side

C. Salad
1. Combine all the ingredient for dressing in a bowl and stirs
2. Mixed the vegetable and chicken. Sprinkle with grated cheese.
3. Place the poached egg and served

Sawi (Pak Choy) with Oyster Sauce

Ingredients
2 bunches  Sawi - cut (separate leaves and stems)
2 garlic - chopped
2 slices ginger

Sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp soy sauce
1 tsp chicken stock (granules)
1/2 tsp corn flour
Black pepper
Salt to taste

Methods
1. Heat 1 tbsp oil in a wok, stir fry the garlic and ginger until crispy brown.
2. Add the stems, quick stir and then add all the sauce.
3. Add the sawi leaves, stirs but don't over cooked
4. Removed and served while still hot

Egg Sandwich

Make this for your breakfast.

Ingredients
6 slices whole meal bread
3 eggs - 3/4 boiled
1 tsp cream cheese
1 tsp mayonnaise
1/2 tsp pepper
1/4 salt
Soften butter or margarine spread
Tomato - slice thinly
Few pieces green salad

Methods
1. Boil eggs to 3/4 cooked. Peeled and mashed
2. Add cream cheese, mayonnaise, pepper and salt. Mixed well
3. Apply butter spread on bread, and lay the salad and place 1 tbsp of eggs mixture followed by tomato and covered by another piece of bread. Repeat the process until finished
4. Cut the edges and served

Candle Nuts Chicken

Ingredients
1/2 chicken - cut into small pieces
1 tbsp corn flour
1tsp black pepper
A pinch of salt

1tbsp meat curry powder
4 candle nuts - pounded
1 stalk curry leaves
3 garlic - chopped
3 onion - chopped
1/2" ginger - sliced thinly
5 pcs dried chili - cut
1 stalk spring onions

Sauce (mixed in a bowl)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sesame oil
1/4 tamarind paste


Methods
1. Coat chicken with cornflour and black pepper. Deep fried until brown. Set a side
2. Reduced the oil, and leave about 1 tbsp oil. Saute the dried chill until crispy and the add garlic, ginger, curry leaves and onion. Stir fry until fragrant.
3. Add sauce and pounded candle nut, stirs and then add the chicken. Mixed thoroughly and add spring onion.
4. Dish out and served with white rice

Buffalo Chicken Wings

Ingredients
12pcs chicken wings
1 tbsp butter - melted
1 tsp vinegar
1/4 worcestershire sauce
1/4 BBQ sauce or Hp sauce
1 tbsp Tabasco sauce (Can be replaced with Tobacco sauce)
1 tsp chili powder
1/4 tsp salt

Preparations
1. Combine all the sauce ingredients in a bowl, stirs thoroughly
2. Add in chicken and mixed well
3. Marinade the chicken for at least 1 hour.
4. Pre heat the oven to 180 degree C
5. Place the chicken on the baking tray, do not over crowd. Bake for about 30 minutes or until cooked
6. Served while still hot

Fish Head Curry

Ingredients
1 fish head - cut into 2
4 pcs lady finger
1 pc hard Tofu
1 tomato - cut into 4
2 eggplant - cut into 2

3 tbsp plain yogurt

1/4 cup coconut milk

1 stalk curry leaves

1 tbsp tamarind paste

1 tsp salt

Ingredients A (Paste)
2 tbsp curry powder (fish)
1 tbsp chili powder
3 onions  - pounded
2 garlic   - pounded
3 candlenut - pounded
1/4 cup water


Methods
1. Combine ingredients A into a bowl and set aside.
2. Heat 3 tbsp oil, sauté onion and garlic until brown, and then add paste with curry leaves, Stirs until fragrant.
3. Add eggplants and fish head, coconut milk and yogurt, simmer for about 5 minutes
4. Add Tofu, lady finger and tomato. Season with salt and tamarind paste. Continue simmer for another 5 minutes
5. Removed and served with white rice or bread

Cucur Badak

Ingredients

For the Dough

1/2 kg sweet potatoes (boiled and mashed)

1 cup plain flour

1 tsp sugar

1/2 tsp salt

For the Filling

3 cups grated coconut

1/4 cup dried shrimps

Sugar and salt to taste

Paste (To be blended  or pound)

1 garlic

3 onions

4 red chilies (deseeded)

5 dried chili (deseeded)

1 lemongrass

1 tsp tumeric powder

1/4" ginger

Methods

Making the Filling

1. Soak the dried shrimp in hot water and then pound it. Set aside

2. Heat 2 tbsp oil and stir fry chili paste and dried shrimps until fragrant

3. Add in the grated coconut and mix well

4. Add salt and sugar to taste. Removed and set a side

Making the dough

1. Boil the potatoes for about 20 minutes. Mashed them in a bowl. Leave to cool

2. And then mixed with flour, sugar and salt. Knead until soft dough formed.

3. Add flour if its too soft and sticky.

4. Dust your hand with flour, and take a bit of dough (small ball), flattern it and put the filling.

5. Cover the filling neatly. Complete the process until finished

6. Heat oil and deep fry until golden brown.

7. Served while still hot 

Fried Curry Puffs

Ingredients
Pastry
500g plain flour
250g margarine
Cold water

Filling
300g beef - diced
3 potatoes - peeled and diced
2 large onion - diced
1/2" ginger - chopped
2 garlic - chopped
2 tbsp meat curry powder + 2 tbsp water
1 cup coconut milk
1 tsp sugar
1 tsp lime juice
salt to taste

Methods
Filling
1. Heat 2 tbsp oil in a wok, saute the garlic and ginger until frragrant. Add the onion
2. Add the curry paste, stir fry for 10 minutes. Add beef and fry until brown
3. Reduced the heat and add in other ingredients. Simmer untill beef and potatoes cooked
4. Add sugar and salt to taste. Remove and Set a side

Pastry
1. Run margarine with flour till becomes breadcrumbs. Add water gradually and knead until smooth
2. Roll the dough to flat and thin and cut into a circle. (use mould)
3. Place 1 tbsp of filling on each round pastry and fold it over. Seal and flute the edges. (You can also use the currypuff mould)
4. Heat oil and deep fry until golden brown.
5. Serve while still hot

Sweet Potato Balls

Ingredients
1 kg sweet potatoes (boiled and mashed)
1 tsp cornflour
salt to taste
A bit of water

Filling
1 cup grated coconut (white part only)
3 tbsp palm sugar (finely chopped)               

Method
1. Mixed grated coconut with palm sugar and mixed well
2. Combine mashed potato, cornflour, salt and a bit of water. Knead until it becomes stiff dough.
3. Shape small portions of dough into a small ball. Make a hole in the centre and insert the coconut filling. Close up the hole and reshape the ball.
4. Roll the ball onto sesame seeds and then lightly roll on the cornflour.
5. Heat oil in awok, and deep fry until golden brown. Removed and drain the oil on kitchen roll.
6. Served with coffee or tea

Kuih Dadar Gulung

Ingredients
Batter
1 cup plain flour
1/2 tsp salt
1 cup coconut milk
2 eggs lighlty beaten
1/2 cup pandan juice (10 pandan leaves - cut and blend with 3/4 cup water to make the juice)

Filling
1 cup grated coconut ( just the white part only)
1 piece palm sugar (gula Melaka) -  chopped
2 tbsp sugar
1 tsp cornflour
3 tbsp water

Methods
1. Combine flour, salt, coconut milk, eggs and pandan juice in a blender. Blend until smooth.
2. Strain the mixture into a bowl, Set aside
3. Boil palm sugar with water and sugar until dissolved.
4. Add coconut and cornflour. Stirs until it's mixed thoroughly. Remove and leave to cool.
5. Heat large frying pan, oil the surface. Pour in a little batter and tilt pan around to form a thin pancake. Cover the pan and cook until light brown. Remove it on a plate.
6. Put 1 tbsp coconut filling at the end of pancake and fold it at the ends and roll up neatly.
7. Repeat the process until finished.
8. Arrange on serving plate and served

Spicy Chicken Rendang

The preparation for this dish is little bit different from the original Malay rendang even though most of the ingredients are the same. Taste is spicy and sourish, it's nice when you it served with white rice

 Ingredients
1/2 chicken - cut into small pieces
1 large onion -  sliced
2 lemongrass
4 kafir leaves
1 tsp tamarind paste
1/2 cup coconut milk
1/4 tsp sugar
salt to taste

Ingredient for chili paste
1/2" ginger
5 dried chili
2 red chili
1" galangal
3 onion
3 garlic

Methods
1. Heat 2 tbsp oil, sauté the onion until fragrant, add the chili paste and lemongrass. Stir fry for 5 minutes
2. Add the chicken and continue stirs. Add the kafir leaves, coconut milk, sugar, tamarind and salt.
3. Cook until it's thick and dish out
4. Served with white rice

Honey Chicken Wings

Ingredients
10pcs chicken wings
1 tsp blackpepper
2 tblsp honey
2 tblsp soy sauce
cashew nuts - roasted
Oil for deep frying

Methods
1. Combine balckpepper with honey and soy sauce. Marinade the chicken for about 1 hour.
2. Drain the chicken but keep the stock
3. Heat oil, fried the chicken until brown
4. Garnish the chicken with roasted cashew nuts and served while still hot

Asam Pedas Ikan Merah

Ingredients

1 sliced of stingray or snapper - cut
1 stalk lemongrass - crushed
1 ginger flower (bunga kantan) - optional
1 stalk kesum leaves
A pinch of sugar
2 pcs tamarind peel
1 tsp lime juice
1 pc tomato - cut
Salt to taste

To make chilli paste (blend/pounded)
4 red chilli (removed the seeds)
1/4" fresh turmeric
1/4 tsp fennel powder
1/4 cumin powder
3 onions
2 garlic

Methods
1. Combined all ingredient plus the chilli paste, let it simmer for 15 minutes, add tomato. Cooked for another 2 minutes and dish out
2. Served with plain rice

Terung goreng asam

Ingredient
2 brinjals - peel the sking and cut
1 handful anchovies - soaked and lightly pounded
3 onions - finely chopped
2 garlics - finely chopped
1/4" ginger - chopped
1 tblsp chilli paste
1 tsp belacan granules
1 tsp tamarind paste
1 tsp dark soy sauce
1 tsp sugar
1/4 cup water
Salt and pepper to taste

Method
1. Heat oil in a wok, saute the garlic, onion and ginger until brown
2. Add chilli paste,continue stir fry for about 2-3 mins
3. Combine other ingredients followed by brinjals. Cook until the brinjal soft
4. Dish out and served.

Agar-agar Santan (Coconut Milk Jelly)

Ingredients
10g Jelly strips
2 cups water
1 cup sugar
1 cup fresh pandan juice (extract from 10 leaves blend with 1 1/4 cup water)
1 cup thick coconut milk
1 egg - lightly beaten
1-2 drops green coloring
A pinch of salt

Methods
1. Combine jelly with water, cook until dissolved. And then add sugar & stirs
2. Add salt and egg to coconut milk. Once sugar is dissolved, add pandan juice and coconut milk into it. Bring to boil for about 13 minutes
3. Removed from stove, and pour into your desire mould. Let it cold and then keep in the fridge
4. Serve once it's chilled.