Crispy Tofu With McComick Spices

Crispy Tofu.jpg

Ingredients

3 blocks soft tofu – cut into cubes of your preferred size
(pat dry)

Seasoning Ingredients
1 tsp McCormick Himalayan Pink Salt
2 tsps McCormick Grill Mates Smokey Montreal Steak Seasoning
1 egg – lightly beaten

Crispy tempura flour for coating

Method
1) Marinade tofu pieces with seasoning ingredients for 20-30 minutes.
2) Lightly coat the marinated tofu and set aside for 5 minutes.
3) Heat enough oil in a wok and deep fry tofu till crispy and golden. Drain well/
Serve hot with Thai Sweet and Spicy sauce.

Advertisements

Assam Pedas Fish/Gulai

assam pedas fish.jpg
curry fish
Curry Rice

Ingredients

Ingredients
4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
1 Knorr ikan billis cube
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water

125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)
2 stalks lemongrass bruised

Blended Ingredients
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
1 inch galangal
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water

Method
1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass till aromatic and oil separates. Add tamarind water, water, ikan billis cube,  assam gelugur, bunga kantam and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer till brinjal is soft.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray/batang fish is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.

Grilled Smokey BBQ Chicken Chop

Grilled Smokey BBQ Chicken Chop.jpg

Grilled Chicken Chop.jpg

Ingredients
5 pieces boneless chicken leg (washed, removed excess fat pat dry)

Seasoning Ingredients
1 tbsp honey
1 tbsp minced garlic
1 tsp sea salt
1 tsp chicken powder
3 tbsp McCormick Grill Mates Smokehouse BBQ Sauce
1 tbsp McCormick Grill Mates Brown Sugar
1 tsp coarsely black peppercorn
1 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp McCormick Grill Mates Chilli and Pepper BBQ Sauce
1 tsp corn flour
2 tbsp olive oil

Mushroom and Herbs Sauce Ingredients
1 packet McCormick Mushroom Gravy Seasoning
1 packet McCormick Herbs Gravy Mix for Beef
1 tsp McCormick Italian Herbs
1 tsp abalone sauce
500 ml warm water
(Mix the mushroom gravy seasoning and herbs gravy Mix for beef with warm water, abalone sauce, italian herbs and cooked as per packet instructions.)

Method
1) In a mixing bowl, add in seasoning ingredients and chicken leg, stir and mix well. Marinade for 3-4 hours in the refrigerator.
2) Remove the chicken from the fridge and let it come to room temperature.
3) Grill  the chicken in a 220 C pre heated oven till cooked through, turning it after 20 minutes.
4) Serve with Balsamic Salad, cucumber, roast mini potato, sweet corn, broccoli and Mushroom and Herbs Sauce.

Crispy BBQ Curry Prawn Fritters

Crispy Prawn Fritter.jpg

Crispy Prawn Fritter 1.jpg

Ingredients
12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

Batter
2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

Coating
1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

Method
1) Add prawns in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

Roast Chicken Leg With Rempah and Smokey BBQ Sauce

Roasted Chicken Legs With Rempah and Smokey BBQ Sauce.jpg

Roasted Chicken Legs With BBQ Sauce.jpg
Spaghetti With Roasted Chicken Leg 1.jpg

Ingredients
5 chicken whole legs – washed, remove excess fats and pat dry
(poke the meaty part with a fork)

Seasoning Ingredients
1 tsp sea salt
1 tsp corn flour
1/2 tbsp McCormick Grill Mates Smokey Montreal Steak Seasoning
(marinade chicken legs with seasoning and set aside)

Rempah Paste Ingredients (Blend )
1/2 big red onion
5 shallots
3 cloves garlic
12 dried chilli – soak till soak in hot water
3 pieces candlenut
2 stalks lemongrass
1 inch galangal
1/2 inch ginger
3 pieces kaffir leaves
3 cherry tomato
1 tsp oil
50 ml water

Sauce Ingredients
6 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce
3 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tbsp honey
Salt to taste

Banana leaves – to place on top of aluminum foil
Butter/oil

Method
1) In a big mixing bowl, add in blended rempah, sauce ingredients mix well. Add in marinaded chicken legs and stir to combine well with the rempah mixture. Put in zip lock bag and let it in the fridge for at least 6 hours.
2) Pre heat oven to 220 C.
3) Line a baking tray with aluminium and place a piece of banana leaf over it. Scrape the mixture from the chicken legs and arrange the chicken legs on the banana leaf. Roast in pre heated oven for 15 minutes. (cook the rempah mixtures  with butter or oil (from the marinated chicken) to a thick paste.
4) Remove chicken legs from oven and baste with rempah paste and continue to roast till golden brown and a bit charred, periodically basting the chicken leg with rempah paste.
5) Just before serving, topped with crispy garlic flakes. Serve hot with Truffle Oil Spaghetti.

Crispy Thai Prawn Cake

Thai Prawn Cake.jpg

Thai Prawn Cake 1

Ingredients
500 g prawns – shelled and deveined (minced finely)
1 small potato – steamed and mashed
1/2 egg white
1 tsp corn flour

Coating Ingredients
1 cup bread crumbs
1/2 cup Nestum cereal
2 tbsp dessicated coconut

Seasoning Ingredients
2 tbsp minced finely cilantro stem
3 cloves garlic – minced finely
11/2 tbsp dessicated coconut
1 tsp white pepper
3 small shallots – minced
1/2 tbsp olive oil
1 tsp baking powder
Salt to taste

 Method
1) Add minced prawns in a big mixing bowl and slam on the sides a few times till a bit sticky (like making fish paste).
2) Add in seasoning ingredients, mashed potato, egg white and corn flour. Combine and mix together well with the prawn paste to form a smooth paste. Place in the fridge for 20 minutes.
3) Place coating ingredients in big plate. Shape prawn mixture into small disc (shape to your preference), flatten a  bit and roll each patty in bread crumbs mixture.
4) Gently place it into hot oil, do not overcrowd as the prawn cake will puff up. Fry till both sides are crisp and golden brown.
5) Drain well and serve hot with Thai Spicy Sweet sauce or Sambal Belacan.

 

Grilled/Baked Egg Plant With Mozzella Cheese and Italian Herbs

Grilled Egg Plants with Mozzarella Cheese and Italian Herbs.jpg

Ingredients
4-5 egg plants – sliced into halves and using a small spoon scrape out some of the white parts
10-12 big prawns – balves for topping
Shredded Mozzarella cheese
1 big egg – beaten lightly
1 tsp Italian Mixed Grill Mates Herbs
2 cloves garlic – minced

Minced Ingredients
150 g chicken meat
100 g small prawns
(season with a bit of salt and corn flour)

Salt to taste
Corn flour for coating

Method
1) Bring a pot of salt water and oil to a boil, add in the egg plants and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.

2) Heat a frying pan with 2 tbsp oil, saute garlics till fragrant add in minced ingredients  and white part of brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste, Italian mixed herbs . Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.

3) Fill out the dusted brinjal with No. (2) , topped with mozzarella cheese, prawns
and ladle a tsp of beaten egg over it and baked or grilled in pre heated oven 200 C for 20  minutes.

4) Serve hot with rice.

Brown Rice Kueh Salat

Brown Rice Kueh Salat.jpg

Ingredients
Bottom Layer Ingredients
200 g glutinous rice (soaked for 3 hours)
50 g Brown Rice (soaked for 3 hours)
150 ml santan
1/4 tsp salt
3 pieces pandan leaves, cut into halves

Top Layer
3 eggs
200 ml coconut milk
21/2 tbsp plain flour
11/2 tbsp custard powder
100 g sugar
50 ml Pandan juice
1 drop of pandan paste
Pinch of salt

Method
1) Drain glutinous rice and brown rice. Steam the rice on pandan leaves with salt for 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick, transfer back to heat and steam for 20 minutes further or till cooked through.
3) Lay a banana leaf on a bottom of a 7 inch square tray, place steamed rice in the tray and press down firmly with the banana leaf on top to compact it.
4) Transfer back to steamer and steam for 5 minutes (bottom layer has to be hot when top layer is poured on.

Top Layer
1) Beat eggs in a mixing bowl lightly with a fork. Mix in the plain flour and custard powder. Strain.
2) Cook coconut milk, pandan juice, sugar, salt and green coloring over low heat. Keep stirring  and add in egg mixture. Stir continuously  over low heat until mixture thickens.
3) Pour the green mixture over the steamed rice slowly. Steam over low heat for 20 minutes or until set.
4) Leave to cool completely before cutting it to serve.

Fried Ulam Brown Rice

Fried Ulam Brown Rice.jpg

Fried Ulam Brown Rice 1.jpg

Ingredients
300 g Cooked Brown Rice (preferably overnight)
1 piece deep fry Ikan Kembong or Batang fish – mashed coarsely
150 g minced chicken meat (season with a bit of salt and corn flour)
1/2 cup bean sprouts
2 tbsp kerisik
Salt, sugar and lemon juice to taste
1 tbsp olive oil
1 cup steam pumpkin – cube
1 large egg – beaten lightly

Sliced thinly Ingredients
1 fresh red chilli
2 shallots
2 garlics

Herbs leaves shredded thinly
1 small turmeric leaf
1 handful of Kesom leaves
3 pieces kaffir leaves
3 pieces kaduk leaves
1 stalk lemon grass
1/2 inch galangal

Method
1) Heat olive oil in a wok and saute sliced ingredients till fragrant, add in minced meat and stir fry till opaque. Add in egg and fish meat, stir fry for a minute.
2) Add in brown rice and stir fry briskly over high heat till well combined. Add in salt, sugar, lemon juice to taste. Adjust to your preference.
3) Lastly add in shredded herbs, bean sprouts, pumpkin and kerisik. Stir to mix evenly with the rice.
4) Serve hot with Sambal Pedas prawns.