Sambal Tumis for Nasi Lemak

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Blended Ingredients
1 handful of dried shrimps (soaked in water till soft)
15 dried chilli (soaked in hot water till soft)
5 chilli padi
2 red fresh chilli
1/2 big onion
5 shallots
3 cloves garlic
1 tbsp peanut oil
50 ml water

1 tbsp tamarind paste – mix with 3 tbsp water
Sugar and salt to taste
1 tbsp gula melaka

4 tbsp peanut oil or vegetable oil
3 pandan leaves – knotted
2 lemongrass – bruised
2 big red onion – sliced

1) Heat peanut oil in a wok till hot and add in blended ingredients and lemongrass, saute till color darkens and oil floats on top.
2) Add in tamarind water, salt and sugar to taste, pandan leaves, sliced onions and continue to simmer over low heat till sambal thickens and see a layer of oil on top again. Adjust taste to your preference.


Baked Prawns With Mashed Potato and Mozzarella Cheese

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10-12 big tiger prawns

2 – 3 potatoes – cut into cubes and steamed till soft- mashed
Salt, pepper to taste
1 onion – minced finely
1/2 egg white

Mozzarella cheese for topping
4 cooked salted egg yolks- mashed

1) Using a scissors, cut the shell at the back of the prawn in the centre. Do not cut the meat at this point of time, cut only the shell.
2) Using a sharp knife, slice through the meat but do not cut through the bottom of the shell.
3) You should be able to see the vein exposed. Use a toothpick to remove it. Arrange on a baking sheet.
4) In a mixing bowl, mixed the fillings ingredients, taste accordingly and adjust to your preference. Divide into 10-12 portions.
5) Place the portion on the individual prawns, topped with salted egg yolks and mozzarella cheese.
6) Baked for 10-15 minutes on pre heated oven 200 C or until prawns turns pink.
7) Serve hot.

Pengat Ubi Kayu

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600 g tender fresh tapioca
Gula Melaka syrup
3 Pandan leaves (screwpine leave)
70 gm Grated gula melaka
150 g rock sugar
200 ml water
200 ml coconut milk
a pinch of salt

1) Peel and cut into tapioca into strips or pieces or chunks
2) Boil tapioca with pandan leaves and salt till tender or cook through. Drain and set aside.
3) Boil gula melaka and rock sugar in 200 ml water, strain the mixture.
4) Cook tapioca and gula melaka syrup together over low heat and slowly stir in coconut milk, stir to mix well and cook till sauce thickened.
5) Serve hot or cold.

Steamed Fish Tail With Minced Garlics, Chilli and Bean Paste

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1 red snapper or threadfin fish tail, washed and make a few slits on the meaty part
a pinch of salt, pepper and corn flour
chopped coriander leaves

Sauce Ingredients (combined)
6 cloves garlic – minced finely
5 chilli padi – minced
2 tbsp soy bean paste
2 tbsp vinegar (add more if want more tangy)
1 tbsp sugar
1 tbsp oil
50 ml water
(mixed everything together and taste accordingly, adjust taste to your preference)

1) Rub fish with salt, pepper and corn flour. Place on a heat-proof dish.
2) Pour the combined sauce ingredients over the fish. Steam over rapidly boiling water for 10-15 minutes or till fish is cooked through.
3) Garnish with coriander leaves and serve with porridge or rice.

Pumpkin Abalone

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8 slices of pumpkin
150 g minced chicken meat/pork
8 hard boiled quail egg – shelled

16 shreds black mushroom

1/4 tsp salt
1 tsp sesame oil
1 tsp light soy sauce
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
150 ml chicken stock/water
1 tbsp Abalone sauce
1 tsp light soy sauce

1) Marinade minced meat with seasoning ingredients and set aside for 10 minutes.
2) Divide the minced meat to 8 portions and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions.
3) Sprinkle the pumpkin slice with a bit of corn flour and place the “abalone” on top. Pour the sauce ingredients over it and steamed over high heat for 10 minutes.
4) Drizzle with sesame oil and serve hot.

Dried Curry Chicken Noodle

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Dried Curry Noodle 1
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Chicken Curry Gravy

4 drumsticks
1 grated coconut
1 tbsp gula melaka
Salt and sugar to taste
4 potatoes – boiled till half-cooked and quartered
10 pieces small square tau pok
1/2 packet desiccated coconut
2 slices dried tamarind
Chicken mixed spice (50 cts) – bought from Indian stall in market
1 sprigs curry leaf
4 pieces kaffir leaves
2 stalks lemon grass – bruised

Blended Ingredients (finely)
8 shallots
3 cloves garlics
2 stalks lemon grass
11/2 inch galangal
1 inch turmeric
4 pieces candle nuts
1/2 inch ginger
15 dried chillies – soaked till soft and drained
A handfull of dried shrimp – soaked till soft
50 ml water
1 tbsp oil

Seasoning Ingredients
1 chicken cube
2 tsp sugar
Salt to taste

1 packet San Remo Vermicelli
300 g bean sprouts – blanched
Fried fish ball (optional)
Fish Cake
Hard boil egg – halved

Sauce Mixture
1 tbsp dark soy sauce
1 tsp abalone sauce
2 tbsp water

1) Washed drumsticks , drained and halves. Marinade with 1 tsp each of salt, sugar and corn flour. Set aside.
2) Squeeze coconut for 200 ml No. 1 milk and 200 ml water to same coconut and squeeze again for No. 2 milk.
3) Heat oil in a wok and saute blended ingredients with mixed spice, curry leaves, kaffir leaves and lemongrass till fragrant and oil seeps through. Put in chicken pieces and No. 2 milk. Cook over moderately high heat for 10 minutes, stir to prevent burning.
4) Add 1/2 of No.1 milk, tamarind piece, gula melaka,  tau pok and potatoes. Stir and cooked uncovered over moderate heat for 10 minutes or until chicken is tender, potatoes is cooked and gravy begins to thicken. Reduce heat to low , add remaining No. 1 milk desiccated coconut and allow to simmer for another 5 minutes till gravy is thick.  Season with salt, and sugar (please taste accordingly). Remove from heat.

To serve
1) Bring a large saucepan of water to the boil over high heat, cook vermicelli according to packet instructions.
2) Stir noodle in a bowl of prepared sauce mixture.
3) Transfer to a serving plate, garnished with bean sprouts, fish ball, fish cake, egg, potato and chicken. Ladle the curry gravy over it and serve hot with a small bowl of curry gravy. Repeat process with other servings.


Broiled Stuffed Capsicum With Turkey Bacon and Mushroom

Broil Capsicum 1

broil capsicums

2 red capsicums – halved and removes the seeds and membrane
300 g Turkey Bacon – cut to your desire size (season with 1/2 tsp Himalayan Pink salt and pepper)
200 g canned button mushroom – sliced
1/2  big onion – diced coarsely

Sauce Ingredients
4 tbsp San Remo Mushroom and Basil Sauce
1 tsp coarsely black peppercorn
1 tsp Italian Herbs

Olive oil
1 tbsp corn oil
16 slices chedder cheese

1) Drizzle olive oil at the bottom of the capsicum and roast in pre heated oven 180 C for 25 minutes.
2) Heat oil in a wok and saute onion till translucent, add in turkey bacon, mushrooms, stir to mix for 1 minute.  Season with sauce ingredients and adjust taste to your preference.
3) Place a slice of cheese at the base of each capsicum, topped with mushroom mixture and top with another slice of cheese.
4) Place under the broiler for 3-5 minutes or until bubbling and hot.

Crispy Mushroom Bolognese

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Crispy Mushrooms Bolognese 1
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15 pieces medium fresh shitake mushrooms
(remove stems and minced coarsely)
70 gm minced chicken
2 small potato- steamed and mashed
1 tbsp minced coarsely onion

1 tbsp garlic oil
Corn flour for dusting

Seasoning Ingredients
2 tbsp San Remo Tomato and Basil Sauce
Salt to taste
1 tsp sugar
1/2 tsp sugar
1/2 tsp pepper
1 tsp corn flour

1 egg – lightly beaten
3 tbsp corn flour
4 tbsp panko breadcrums – pound till finely

Oil for frying

1) Heat oil in a wok and saute onion till fragrant, add in minced meat and mushroom stem, saute till meat is opaque, set aside.
2) In a mixing bowl, add in fry ingredients, mashed potato, seasoning ingredients and mixed till well combined.
3) Lightly coat the mushroom and filled up with the mixed ingredients, lightly dust with flour, egg wash and coated with pounded panko breadcrumbs. Do the same to the rest of the mushrooms.
4) Heat enough oil in wok till hot, slowly lower the paste side down first and fried till crispy and golden, drain well on kitchen paper.
5) Serve hot with olive vegetable fried rice and dip with Thai sweet and spicy sauce.

Pulut Tai Tai With Gula Melaka Kaya

Pulut Tai Tai

Kaya 1

2 cups glutinous rice
100 ml Kara Coconut milk (mixed with 2 cups water)
1/2 tsp salt
5 pieces pandan leaves

1) Wash glutinous rice, add in 2 cups of diluted coconut milk, pandan leaves, salt and cook in the rice cooker.
2) Before the rice is cooked, scatter green colour or blue pea colouring to  the rice and let it cook till rice is cooked through.
3) Take the rice out from the cooker, use a fork or chopstick to flip the rice.
4) Place the rice on a greased square baking tray with cellophane sheet, press hard and until compact as possible. Use your hand or spoon.
5) Steam over rapidly boiling water for a further 10 minutes so that they will bind well. Remove from steamer and let it cool completely and cut into your desire sizes.
Squeeze Gula Melaka Kaya on top of the rice before serving.

Biscotti With Pistachio Nuts and Dried Cranberries


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Biscotti 3

4 egg whites
80 g castor sugar

120 g plain flour
30 g rice flour
1/4 tsp of salt
(Sieve flour 2 times)

Dried Ingredients
80 g pistachio nuts
50 g dried cranberries – chopped roughly

1) In a mixing bowl, whisk egg white till foamy and add in sugar in 3 batches and whisk till stiff peaks.
2) Fold in flour gradually and scatter the dried ingredients into meringue mixture and mix well.
3) Pour into a greased lined loaf pan and baked in pre heated oven 175 C for 40 minutes. Transfer to a cooling rack and let it cool completely. Use a serrated knife to slice it thinly (your preference, thick or thin) and bake again at 150 C for 20-25 minutes.
6. Store in airtight container.