Nasi Lemak With Sambal Ikan Billis and Prawns

Nasi Lemak 1.jpg

Nasi Lemak.jpg

Sambal Tumis Ikan Billis.jpg

Ikan Kuning.jpg

Ingredients for Nasi Lemak
4 cups rice
3-4 slices ginger
3 shallots – sliced
1 cup coconut milk – from 1 fresh coconut
5 cups water
2 pieces – Daun pandan – knotted
2 stalks lemongrass – bruised
3  pieces Daun Pandan – knotted

Method
1) Wash rice and drained well. Set aside.
2) Heat 1 tbsp oil in a wok and saute lemongrass, onions, pandan leaf and ginger till aromatic, add in water and coconut milk and bring to a boil, add a tsp salt and stir to mix well.  Add in rice and mix to combine well, transfer to a rice cooker and let the rice cooker do the job.
3) Once rice is cooked, use a pair of chopstick to loosen up the rice. Covered wit a piece of banana leaf and close the cover.

Sambal Ingredients
150 g Ikan billis – washed and fry till crispy and set aside
150 g medium prawns – shelled and leave tail intact
1 big red onion – sliced
11/2  tbsp tamarind paste (mixed with 3 tbsp water)
50 ml water

Pounded ingredients
20 pieces dried chillies – soaked in hot water till soft
5 fresh red chillies
5 small chilli padi
1 inch ginger
6 shallots
1/2 red onion
4 cloves garlic
50 g fried ikan billis
50 ml water
1 tbsp oil

Sauce Ingrediets
1/2 tbsp oyster sauce
1 tbsp light soy sauce
Salt and sugar to taste

Method
1) Heat 2 tbsp oil in a wok and cooked blended ingredients till oil separates. Add in tamarind water and onions, stir to mix well and add a bit water if the gravy is too thick.
2) Add  in prawns and bring to a simmer till prawns is 1/2 cooked, add in the balance of fried ikan billis (100 g) and stir to combine well with the sambal. Season with sauce ingredients, taste accordingly and adjust to your preference.
3) Serve hot with cooked Nasi Lemak and topped with peanuts, ikan billis, cucumber , kuning fish or tomatoes.

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Fried Green Curry La Mian

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Green Curry La Mian.jpg

Ingredients:
255 g Prima La Mian (Premium Non-fried Noodle)
80 g Coconut milk
50 g water
Salt to taste

Blended Ingredients
18 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
8 cloves garlics
6 shallots
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves

80 g beansprout
1 fresh red chilli – sliced
2 fresh green chilli – sliced
150 g minced chicken meat (season with a bit of salt and corn flour)
100 g medium prawns – shelled with tail intact
6 pieces long beans – cut into 11/2 inch in lengthwise
2 tomatoes – quartered

1 handful of mint leaves

Sauce Ingredients
1 tbsp light soy sauce
1 tsp chicken granules
1/2 tbsp fish sauce
1 tsp sugar
11/2 tbsp gula melaka

Paste:
Place all the paste ingredients in the blender/processor and mix to obtain green curry paste.The above estimate gives almost 1/4 cup of paste which can be stored in a clean sterilized jar in the fridge.

Cook noodles according to instructions on pack.

Method
1) Heat 1 tbsp oil in a non-stick wok and add in 3 tbsp of green curry paste, saute till oil separates, (color will become darker).
2) Add in minced meat and saute for 1-2 minute, add in long beans, tomatoes, prawns. Stir to mix well with the paste, add in water and coconut milk. Stir to mix well and bring to a boil, reduce heat and let it simmer until vegetables get cooked.
3) Add in la mian and mix gently using a pair of chopstick till it is well coated with the gravy. Add in the sauce ingredients and cooke for a few more minutes till everything gets well blended and sauce has reduced or thickened as per taste or your preference choice.
4) Serve hot with some sliced cucumber, crispy tofu and mint leaves. Topped with sliced green and red chillies.

 

Tomato Omelette La Mian Soup

La Mian Soup.jpg

(serve 2-3  pax)

Ingredients
120 g Prima La Mian (Non-Fried Noodle)
1 stalk spring onion – finely chopped
2 cloves garlic – minced
100 g minced chicken meat – marinade with a bit of salt and corn flour
(make in small ball)
2 big tomato – cut into big chunks
1/4  carrot – sliced thinly
3 eggs – lightly beaten

1200 ml ikan billis broth – boil water with a handful of dried ikan billis and 2 pieces chicken bones/ 1 packet chicken broth

Sauce Ingredients
1 tbsp soy sauce
1/2 tsp each – oyster and abalone sauce
1/2 tsp sesame oil

Method
1)  Heat a non stick pot with oil and saute garlic till fragrant, add in chopped tomatoes and stir fry till soft, add in 1/2 of the beaten eggs and stir to mix well with the tomatoes.
2) Add in stock and sauce ingredients, bring to a boil and simmer over low heat for 10 minutes. Taste accordingly and adjust to your preference.
3) While the soup is simmering, bring about 750 ml water in a pot to boil, add in the La Mian and cook according to the packet instructions. Drain the noodles well and add into the soup together with the meat ball and carrot.  Turn up the heat and let the soup come to a boil, add in the remaining beaten egg. Turn off the heat.
4) Ladle the soup and La Mian to serving boil, sprinkle with chopped spring onions and serve with Garlic Vinegar sauce and Chili padi soy sauce.

Green Chilli With Minced Meat and Ikan Billis

Green Chilli with Minced Meat.jpg
Nasi Lemak Goreng.jpg

Ingredients

150 g ikan billis, washed and pat dry
100 g chicken breast meat – sliced thinly and marinated with a bit of salt, corn flour and oyster sauce
100 g minced meat

*You can used crispy pork lard  instead of chicken meat

4 green chillies, sliced and seeds removed
2 red chillies – sliced and seeds remmoved
1 medium red onion – sliced coarsely
2 cloves garlics – bruised

Sauce Ingredients
2 tbsp tamarind paste – mixed with 4 tbsp water
1/2 tbsp oyster sauce
1 tbsp Kicap Manis
1 tbsp tomato sauce
Salt to taste

11/2 tbsp sugar

Method
1) Heat oil in wok, shallow fry the ikan billis till golden and crisp, remove from wok and set aside.
2) Heat oil again, add in garlic, minced meat and sliced meat. Flip and stir fry till opaque over medium heat.
3) Add in green, red chillies, ikan billis  and sauce ingredients. Mix well . Add in sugar and stir to mix till sugar slightly caramelized.
4) Lastly add in sliced onion and toss to mix well. Transfer to serving plate and serve hot with rice. porridge or Nasi Lemak Goreng.

Baked Brinjal/Potato With Green Curry Minced Meat

Baked Mince Meat With Brinjal and Potato

 

Baked Green Curry 1.jpg

Ingredients for Brinjal and Potato
4 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)
3 big potato – halved (steamed till 1/2 cooked and scrape out some of the flesh)

Fillings Ingredients
flesh of the potato  – diced
white parts of the brinjal – diced
200 g minced chicken meat

2 tbsp cooked green curry paste
1 tbsp minced basil leaves
Salt to taste
1 tsp sugar
1 green chilli– sliced thinly
50 ml water

Method
1) Bring a pot of salt water and oil to a boil, add in the brinjal 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 1 tbsp oil, translucent, add in green curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce. 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 and potato with No. (2) , topped with minced basil leaves  green chilli and a tablespoon of Green curry gravy and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Green Curry Gravy

Ingredients
300 g chicken breast meat – sliced thinly ( marinade with  1/2 tsp corn flour)
5 green chilli padi – halves
6 red chilli padi – halves
300 ml water
200 ml fresh coconut water
100 ml coconut milk
1 tbsp Gula Melaka
3 pieces Kaffir leaves – torn
2 pieces pandan leaves – knotted
3 tbsp oil
1/2 tbsp Thai fish sauce
1 bowl Basil leaves
6 small brinjal – halves or quartered
5 stalks long beans – cut into 2 inch in lengthwise (optional)
2 potatoes – cut into small chunks (optional)
Salt, sugar to taste
1 Maggie Chicken cube

Blended Ingredients
15 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
4 cloves garlics
6 shallots
1/2 big onion
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves
1/2 tbsp oil
50 ml water

Method
1) Heat oil in a wok, saute blended ingredients till aromatic and colour deepens. ( Set aside 2 tbsp of the paste). Add add brinjal and long beans, stir and mix to combine evenly.
2) Add water, fresh coconut water, kaffir leaves, pandan leaves,  sliced chillies, chicken cube and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
3) Gradually add the coconut milk and chicken meat, once mixture returns to simmering boil,  basil leaves, gula melaka, Thai fish sauce, salt and sugar to taste.
4) Continue to simmer till chicken is cook through and brinjal is cooked. Garnish with coriander leaves and serve hot with rice.

 

Lychee Chiffon Cake

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Lychee Chiffon Cake 1.jpg

Lychee Chiffon Cake 2

Lychee Chiffon Cake 3

Ingredients
For Egg Yolk Mixture
90 g cake flour
1/2 tsp baking powder

6 egg yolks
20 g castor sugar
1/4 tsp salt
60 ml canola oil
30 g Mixed finely lychee fresh
80 ml lychee syrup (canned lychee)

For Egg White Mixture
6 egg whites
80 g castor sugar
1/2 tsp cream of tartar
Method:
1. Sieve the cake flour and baking powder. Set aside.
2. Preheat oven to 160C.
3. In a large mixing bowl, beat egg yolks and sugar until mixture is light and creamy.
4. Add in the oil, salt, lychee minced fresh and syrup and continue to whisk till well combined.
5. Add in the flour mixture and mix till incorporated.
6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form
7. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.
8. Then fold in the rest of the meringue gently in 2 additions.
9. Pour batter into ungreased 9″ (23cm) chiffon pan.

10. Bake in preheated oven at 160C for 60 minutes or until cooked.
11. Remove pan from oven and cool it upside down completely before unmolding.

Soy Milk Pandan Chiffon Cake

Soy Milk Pandan Chiffon Cake

Soy Milk Pandan Chiffon Cake 1.jpg

Soy Milk Pandan Chiffon Cake 2.jpg

Soy Milk Pandan Chiffon Cake 3.jpg
Ingredients
For Egg Yolk Mixture
80 g cake flour
1/2 tsp baking powder

6 egg yolks
20 g castor sugar
1/4 tsp salt
60 ml canola oil
30 g soy milk powder
1 tbsp grated gula melaka

3 blades pandan leaves – cut into small piece
70 ml fresh soy milk (sugarless)
(Blend pandan leaves with soy milk and sieve it)

For Egg White Mixture
6 egg whites
80 g castor sugar
1/2 tsp cream of tartar
Method:
1. Sieve the cake flour and baking powder. Set aside.
2. Preheat oven to 160C.
3. Dissolve the soya milk powder, gula melaka to the pandan soya milk.  Sieve and Set aside.
4. In a large mixing bowl, beat egg yolks and sugar until mixture is light and creamy.
5. Add in the oil, salt, soya milk mixtures and continue to whisk till well combined.
6. Add in the flour mixture and mix till incorporated.
7. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form
8. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.
9. Then fold in the rest of the meringue gently in 2 additions.
10. Pour batter into ungreased 9″ (23cm) chiffon pan.

11. Bake in preheated oven at 160C for 65 minutes or until cooked.

12. Remove pan from oven and cool it upside down completely before unmolding.

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Fantasy Ice Kacang Jelly

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Ice Kacang Jelly 1.jpg

Ice Kacang Ingredients
1 small bowl cooked red kidney beans
1 small bowl cream corn
1 small bowl – cendol

Ingredients for Bottom Layer
(translucent jelly layer A)
31/2 tsps Jelly powder
130 g castor sugar
800 ml water
2 pieces pandan leaves –  knotted
(For translucent layer B)
1 bowl of shredded grass jelly
Method
1) Place all the above ingredients into a pot, bring to a boil, stir till it comes to a rolling boil. Remove from heat, discard pandan leaves. Divide into 2 equal portions. Pour one portion into a 9 inches round mould. Arrange the ice kacang  ingredients in. Leave jelly to set, next pour in the second portion and arrange the grass jelly.  Leave it to set.

Upper Layer
(Ingredients for Evaporated Milk Layer)
2 1/2 tsps jelly powder
90 gm castor sugar
150 ml evaporated milk
300 ml water
2 pieces pandan leaves
1/4 tsp salt

2 tbsp shedded gula melaka

Method
1) Place all ingredients in a pot. Stir as you bring it to a boil. Discard pandan leaves and divide into 2 equal portions. One portion add in gula melaka and cook over low heat till well combined.
2) Pour gula melaka portion over bottom layer, leave it to set and pour the milk portion over it and let it set completely and place in  refrigerator to chill before serving.

 

Sambal Pedas Cockles

Sambal Pedas Cockles

Sambal Pedas Cockles 1.jpg

Ingredients

1 kg cockles

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp Kicap Manis
1 tbsp Chilli sauce
1/2 tsp sugar
Salt to taste

3 tbsp oil
2 stalks lemongrass – bruised
3 pieces kaffir leaves

Blended Ingredients
3-4 fresh red chillies
3 small chilli padi
1/2 inch ginger
3 shallots + 1 big red onion
4 cloves garlic
1 tsp oil
50 ml water

Method

  1. Clean cockles in a basin to remove mud, then soak in water with some salt for 15 minutes. Wash several times. Shelled the cockles then wash cockles in colander 1 – 2 times. Drain in colander to discard excess water.
  2. Heat wok with oil and saute blended ingredients, kaffir leaves and lemongrass till fragrant and oil separates. Add in sauce ingredients, stir to mix well and adjust taste to your preference.
  3.  Add in cockles, stir fry over high heat till well combined with the sauce ingredients/
    Dish out immediately (this is to prevent overcooking the cockles and tough).