Thursday, 27 August 2009

Grilled squid & baby arugula salad....

Grilled squid and baby arugula salad...

Ingredients:
4 medium squids, (cleaned and cut lengthwise)
1 box of baby arugula (washed and drained)
1 box cheery tomatoes (cut into halves)
1 tablespoon maggi seasoning
1 teaspoon chili flakes
1 lemon (juice)
1 stalk coriander leaves(chopped)
Black pepper
Salt
Olive oil
Extra virgin olive oil

Direction:
1.Mix the maggi seasoning and chili flakes and pinch of salt together with the squids.
2. Marinate for 1/2 hour.
3. Heat up grill and lightly drizzle some olive oil.
4. Grill the squids till cooked.
5. Set squids aside to cool down.
6. Mix in the arugula,tomatoes,squids,coriander,extra virgin olive oil in a large salad bowl.
7. Season well and squeeze the lemon juice.

Serve as a great starter.... Or enjoy it on it's own.

Wednesday, 26 August 2009

Mini Meatballs...


Mini Meatballs...


Ingredients:
250 grams mince beef
2 cloves garlics (crushed)
1 onion (grated)
Parmesan cheese
Black pepper
Salt
Pinch of chili flakes
Oil for shallow frying


Directions:
1. Mix all ingredients in a big mixing bowl.
2. Roll mixture into 1 1/2 inch balls.
3. Heat oil in pan.
4. Fry meatballs until golden brown on all sides.

Chili garlic prawns.....

Chili garlic prawns... (Serves 2)


Here a superbly easy stir up... Great taste.. Enjoy


Ingredients:
8 large glass prawns (heads trimmed)
1/2 tablespoon crushed chili flakes
4 cloves garlic (roughly chopped)
1 1/2 tablespoon olive oil
Pinch of salt
Lemon wedges (to serve)


Directions:
1. Heat olive oil in a wok or pan.
2. Add in the chili flakes and garlic stir for 1 minute.

3. Throw in the prawns and stir on high heat for 5 Min's till prawns turns red and cooked.
4. Serve and enjoy it with a dash of lemon juice freshly squeezed over.

Tuesday, 25 August 2009

Paper wrapped chicken...

Paper wrapped chicken...
(Makes 8 bags)

This recipe brings me way back to my school days, Home Economic kitchen. I still treasure this juicy tender recipe. U have to give it a try.


Ingredients:
8 chicken wings
2 tablespoons oyster sauce
2 tablespoon light soya sauce
2 teaspoons sesame oil
1 teaspoon sugar
Salt
White pepper
8 Slices of ginger
Oil for shallow or deep fry
Tracing paper (10 by 10 inches squares)
Toothpick or stapler
































Direction:
1. Mix all ingredients in a large bowl and season well.
2. Marinate chicken for 1 hour.
3. Place tracing paper onto table, put chicken in the middle and place a slice of ginger.
4. Take all sides of the paper and fold together.
5. Secure the paper tightly with a toothpick or staple it together.
6. Heat oil in a large wok.
7. Fry till paper turns dark. Turn over bags of chicken so it cook on all sides.
8. Drain well in wok before placing it onto a plate.
9. Place a paper towel to absorb all the excess oil.
10. Tear and peel the bag apart slowly, making sure it slightly cooled down.
11. Careful as content is still very hot. The chicken skin might stick a little onto the paper.
12. Serve onto another clean plate.


Juicy mouth watering wings... Hope you enjoy it..

Friday, 21 August 2009

Raya Treats....

Raya Treats....
The holy month of Ramadan is here. So i am very very excited to try my new compilation of cookies, cakes and traditional raya dishes. As a new wife, i try my best to provide the best for my home. So i be trying the recipes one by one..Trial batch see how it goes.. If boss says "Yes" it's a thumbs up.. I am also trying to continue my mum's cookies. She have stop doing our favourite press choc cookie....and even pineapple tarts. No way i can live with that. I need to satisfy my beloved brother cravings and of course mine..:) I be doing a few type of cookies and cakes.. So fingers crossed that it will turn out ok. For the traditional raya dishes. I will be asking my master chef, Grandma to insist me to stir up all my personal favourites. So to all Muslims out there, I would like to wish a great Ramadan and happy fasting..
Love,
Nam

Thursday, 20 August 2009

Cheese ravioli & tomato sauce


Cheese ravioli & tomato sauce....
(Serves 2)


Ingredients:
1 packet Buitoni Light 3 cheese ravioli
Shaved parmesan

Pasta sauce:
2 cans Hunts whole tomatoes
1 can Hunts tomato sauce
1 large onion (diced)
2 clove garlic (diced)
1 teaspoon italian seasoning
1 stalk italian parsley
1 teaspoon sugar
Olive oil
Salt
Pepper


Direction:
1. Heat olive oil in a medium pot.
2. Throw in onions and garlic stir till transparent.
3. Add in the tomato sauce, whole tomatoes, italian parsley, italian seasoning, sugar.
4. Season well simmer on low heat for 1 hr 15 Min's till sauce turns thick.
5. Make sure you keep stirring so it wont burnt.

6. Once pasta sauce is done. Set it aside.
7. Fill half a large pot with water.
8. Bring it to boil. Add a pinch of salt and olive oil to prevent pasta from sticking.
9. Once water boiling carefully add in the pasta.
10. Cook for 9 Min's or tender. Drain
11. Heat the sauce again on medium heat, add in the pasta stir well for 3 to 5 Min's.
12. Top it up with some shaved parmesan cheese.


I love mine with generous sprinkles of crushed red pepper.. Smoookin...

Feta stuffed pepper...

Feta stuffed pepper...
(Serve 2)

Makes a brilliant starter or side dish.. Fetalicious.....

Ingredients:
2 bell peppers (i find the red and yellow much sweeter and tastier)
1 packet of feta cheese (diced into small squares)
1 garlic (diced)
2 basil leaves
Sprinkle of dried parsley
Extra virgin olive oil



Directions:
1. Cut the top of the peppers. Remove core and seeds. Put pepper in small baking dish.
2. Place the basil leave and some of garlic in the peppers.
3. Fill the peppers with all the feta.
4. Put the remaining garlic on top.
5. Sprinkle a dash of dried parsley.
6. Drizzle the extra virgin olive oil over the pepper.
7. Bake for 40 Min's at 200 deg.



I like to rest the pepper rest for a while before enjoying it.. Let the feta sets in nicely.






Wednesday, 19 August 2009

Seafood fried rice..


Seafood fried rice...
(Serves 2-3)


Ingredients:
3 medium squids
(cleaned and cut lengthwise)
8 medium glass prawns
(remove head and shells except shell on tail)
1 large onion
2 cloves garlic
1 cup water
1 cube ikan bilis maggi seasoning
2 tablespoon light soya sauce
3 stalks of any green leafy vegetable (cut lengthwise)
2 eggs
2 cups white rice (washed)
Salt
1/2 -1 cup of vegetable oil


Directions:
1. Cook rice in cooker.
2. Blend onion, garlic and water till smooth.
3. Heat oil in big wok.
4. Add in the blended mixture and throw in the ikan bilis cube.
5. Fry till fragrant for 15-20 Min's and season well.
6. Add in the prawns and squids. Stir till almost cooked for 7 Min's.
7. Check the rice should be almost cooked now.
8. Beat in the eggs, followed by the light soya sauce, stir well for 2 Min's.
9. Add in the vegetable keep stirring till vegetable turn lightly soft.
10. Add in the cooked rice. Stir well and make sure all the ingredients are mixed together.
11. Cook for another 5 Min's and serve.



Serve hot and enjoy it with the green chili pickle or achar...




Green chili pickle... (chili jeruk)


Green chili pickle.... (Chili jeruk)


Here is a very simple pickle recipe. I love it with all my noodles.. It adds a kick to intensify the flavours.I always have a bottle of this in the fridge. So i can enjoy it anytime i stir up something. Store it in any old pasta sauce jars.. I love make them into spice jars.


Ingredients:
10-15 green chili (cut 1 cm lengthwise)
Hot water
2 tablespoons vinegar
1 teaspoon sugar
Pinch of salt
A glass jar

Directions:
1. Put all chili in the jar.
2. Pour the hot water till all chili are submerged.
3. Add in the vinegar, sugar and salt.
4. Close the lid tightly and shake well.
5. Cool it down and then store in fridge and use when needed.
6. Do not keep it for more than 6 months if possible.
That's also a reason why i make them in small jars so it finishes fast..
And i make a fresh one once it's done.




Tuesday, 18 August 2009

Trio caprese salad


Trio caprese salad....
(Serves 2)


My favourite italian starter.... what more should i say..

Ingredients:
1 ripe avocado (remove seed and skin)
1 medium tomatoes (sliced thickly)
1 buffalo mozzarella cheese. (sliced thickly)
3 fresh basil leaves
Olive oil
Black pepper
Salt

Directions:
1. Arrange tomatoes, avocado and mozzarella to which ever style you please.
2. Top it with basil leaves.
3. Drizzle olive oil over the salad and season well.


I like it with some balsamic vinegar on the side.

Monday, 17 August 2009

Sotong hitam...(Squid ink gravy)..


Sotong hitam (Squid ink gravy)...
(Serve 4)

One of my husband's favourite dish... I was very surprised that he will love it... It a simple dish that use the squid's ink for the intense colour. One of my first few dishes that i mastered since young.

Ingredients:
6 medium squids (head and soft bone removed, and
cut into 4 or 5 lengthwise.)
4 squid inks (slowly peel it off located below the head)
1 large onion
2 cloves garlic
2 lemon grass ( bruised)
2 tablespoon chili paste
1 tablespoon turmeric
1 teaspoon maggi seasoning
2 green chilies ( cut slantwise)
Salt
1 cup vegetable oil
1 cup water




Directions:
1. Blend onion and garlic till smooth.
2. Heat oil in pot.
3. Once oil is hot add in the blended mixture, chili paste and lemongrass.
4. Stir till fragrant for 15 -20 Min's.
5. Add in the squid inks, stirring and breaking it till paste turns dark and black.
6. Add in the squids and season well with salt and maggi seasoning.
7. Lastly throw in the chilies and water and let it simmer for 15-20 Min's.
8. Don't over cook it as the squid tends to be rubbery.


Serve with hot steamed rice...


Cempedak fritters....


Cempedak Fritters..

This is my favourite tea time snack. I am so in love with the taste of this fruit. It very similar to Jackfruit but a smaller version. It's sweet,fleshy and juicy pulps makes my mouth water every time i peel the skin and husk open. Note that it produce a very sticky gluey substance. So use a glove or just a plastic bag over your hands while handling it open. If you somehow manage to get the sticky substance on your skin, just use vegetable oil and rub it off. It such a jewel after all that hard work. I have crazy craving for it. I choose shallow frying compared to deep frying. I work just as well for me.

















Ingredients:

Batter
5 -7 tablespoons of rice flour
Pinch of salt
A drop of yellow colouring
1 cup water ( Add more if batter too thick)

1 small cempedak (consist of prox 20 small pulps)
Some cempedak might consist of larger size pulps
Vegetable oil for shallow frying.
Directions:
1. Make batter by mixing in the rice flour,salt and colouring in a large bowl.
2. Add in the water and mix till you get a smooth texture.
3. You could make the batter less thicker by add more water.
4. Heat oil in pan on medium heat.
5. Put in the pulps into batter bit by bit. Cover and coat the pulp fully in batter.
6. Drop in the pulps gently one by one.
7. Make sure the pulps are not too close to each other or it might stick together.
8. Fry till golden brown and switch sides.
9. Drain well on paper towels before serving.
Goes great with hoooot tea and watching televison.

Dry mutton curry...


Dry mutton curry...
(Serves 6)

Ingredients:
1 kg boneless mutton (cut into cubes)
4 large potatoes (cut into cubes)
2 tomatoes (diced)
5 large onions (diced)
3 cloves garlic (diced)
2 tablespoons meat curry powder

2 tablespoons chili paste
1 tablespoon turmeric powder
1 stalk curry leaves
1 cinnamon stick
1 star anise
1 teaspoon cumin seed
5-7 cloves
1 teaspoon garam masala
1 teaspoon sugar
1 1/2 cup vegetable oil
Salt



Directions:
1. Heat clay pot on low heat, but if you using an ordinary pot heat it on medium flame.
2. Add oil, once oil is hot, throw in 4 parts onion, garlic and curry leaves. Stir for 5 Min's.
3. Stir in the chili paste, curry powder,turmeric,garam masala,cinnamon stick,
cloves,cumin seed and star anise.
4. Stir till fragrant for 15 -20 Min's.
5. Add in the meat and tomatoes. Mix and season well with salt.
Throw in a spoon. Helps the meat to cook faster.
6. Cook for 40 Min's.
7. Add in the potatoes and cook for another 30 Min's.
8. Lastly stir in the remaining of the onion and simmer for 15 Min's.
9. Make sure meat is tender and potatoes are nicely cooked. Remove spoon.
10. Let gravy rest before serving.



Goes great with prata or steamed white rice.







Indian clay pot cooking...




Indian clay pot cooking....


I finally got i first indian clay pot from tekka market in little india. I was very excited to cook my indian curries in it.. to have that extra flavour like they say. I am an old soul, so in my cooking, i love the old and traditional ways of cooking. So cooking in a clay pot is thrilling for me. So i got a nice black clay one it's without a cover and it only cost $15. I get more pots very soon.. All cooking should be done on low flame so it takes longer to cook. I have also going to show you on how you should prepare the pot before cooking. A trick from my grandma. I guess it helps lock it more flavour to all future cooking. Looks fragile but don't be afraid to try it..


What you need: 1 packet of grated coconut

Directions:
1. Just simply rinse the pot.
2. Heat it on low flame.
3. Put in the grated coconut and roast it slowly till golden brown.
4. Making sure you stir it every once in a while.
5. Once coconut is browned. Leave the coconut in the pot cool overnight.
6. Throw coconut and wash clean before using.






Saturday, 15 August 2009

Banana drops...

Banana drops...
(Makes 16)

Here is a local treat called "Jemput jemput pisang". I name my version banana drops..
I don't use too much baking powder or flour like most people do. So mine are soft and not spongy..
Just the way i like it. It normally eaten during breakfast or tea time.. Yum..
So as my mother in law requested, i hope you will like it.


Ingredients:
6 banana (8 small bananas)
8 tablespoons plain flour
2 teaspoons baking powder
1 tablespoon brown sugar

Directions:
1. Mash bananas in a bowl.
2. Add flour,baking powder and sugar and mix well.
3. Heat pan with oil for shallow frying.
4. Once oil is hot, drop spoon fulls of batter gently.
5. Fry till golden brown.
6. Drain onto paper towels to absorb excess oil.




Perfect with pipping hot tea....










Grilled corn...


Grilled corn....

I have a soft spot for these babies... How could you not love a juicy grilled corn at anytime of the day... You don't need to do a BBQ in order to enjoy them. Here is a smoke free way to do it..

2 large corns.
Olive oil butter
Dash of salt

Directions:
1. Heat up the grill pan.
2. Smear butter generously all over corn.
3. Place it onto grill pan, grill till corn are nicely done.
4. Make sure u keep turning corn after 1-2 Min's.
5. You can add more butter if you wish too.. I dooo.....
6. Dash a little salt and enjoy it while it hot.

Smoked chili chicken....


Smoked chili chicken...

(Serves 4)

A dish with brilliant busting flavours....

Ingredients:
4 chicken leg quarters
3 bird's eye chili (chopped)
1 teaspoon dried oregano
4 tablespoons brown sugar
1 tablespoon honey
2 tablespoons tomato paste
1 orange (zested and juiced)

Directions:
1. Mix in chilies,oregano,sugar,honey,tomato and orange in a big bowl.
2. Add chicken and mix well.
3.Cover and marinate for 1 hour.
4. Lightly drizzle oil onto baking dish, and place chicken.
5. Pour remaining marinate over chicken.
6. Roast for 40 minutes at 200 deg.

There you go...simply divide..

Serve with green salad.

Friday, 14 August 2009

Frying till fragrant...

Frying till fragrant
In my most of my asian cooking, i normally use the onion, garlic or also with the chili paste mixture to start with. So here are some tips on how to cook it right. Making sure the paste if properly ''garing" or "naik bau" in malay or till fragrant we call it in english. It make a different in flavour if you don't cook it correctly or even end up with an upset tummy...

1. Make sure the oil is hot when u add in the blended paste. Do it gentle making sure the oil doesn't splatter all over you.
2. Paste is normally pale in colour.
3. Always make sure the fire is not too high or else you might end up burning the paste.
4. Give it time to cook so please be patient and don't be in a hurry to add the
other ingredient especially the meat.
5. Meat should only be added after paste is properly cooked.
6. Once the paste is cooked the paste turn darker in colour,
and the oil normally sit over it.


I have put up a picture of a cooked paste to give you guys an idea on how it should looks like.


Till then...

Spicy honey wings...


Spicy honey wings....
(Serves 4)

Old time favourite... I love doing these yummy wings for my friends when they come over..

Ingredients:

8-10 chicken wings or mid joints.
3 tablespoons honey
2 tablespoons chili paste
1 tablespoon maggi seasoning
1 teaspoon turmeric powder
2 tablespoons dried parsley
4 tablespoons vegetable oil
Black pepper
Salt
Lemon wedges

Directions:
1. Throw in all the ingredients together.
2. Season well. Mix well with clean hands.
3. Marinate the chicken for 2 or 3 hours.
4. Roast in oven at 180 deg for 1 hour till wings turn golden brown.
5. Squeeze lemon over wings and serve hot..

Simply amazing....

Guacamole....


Guacamole....


Super duper yummilicious.....


Ingredients:
3 ripe avocados (cut in half, remove skin and seed)
4 large tomatoes (cut in halves)
1/2 lemon
Bunch of coriander leaves (roughly chopped)
2 stalk spring onions (roughly chopped)
4-5 tablespoons olive oil
Black pepper
Salt

Directions:
1. Throw all ingredients into a food processor.
2. Pour in olive oil and lemon juice.
3. Season well.
4. Blend till smooth. You can also have it choppy..


Don't worry if u don't have a food processor.
Just simply chop all ingredients into small pieces and mix in a bowl.

Enjoy it with salsa, tortilla chips or in wraps..

Chicken tortillas...


Chicken tortillas....
(Makes 4-6)

My own version of simple and delicious folds. I looooove it...
Ingredients:
250 grams chicken fillets (Boiled and shredded)
1-2 tablespoon of guacamole dip (See guacamole recipe)
250 grams shredded mozzarella cheese
1 small lettuce (thinly sliced)
Jalapeno peppers
4-6 tortillas wraps


Directions:

1. Boil chicken fillets for 10 Min's with a good pinch of salt.

2. Shred chicken into small strips.

3. Heat a pan and place 1 piece of the tortilla.

4. Grab a hand full of the mozzarella cheese, sprinkle it on the left side of the tortilla.

5. Followed by the hand full of the chicken and lettuce.

6. Spread 1- 2 tablespoon of guacamole.

7. Top it up with a few jalapenos peppers.

8. Carefully fold tortilla into 2 with a wooden spatula. Gently pressing it down so all the filling binds together.

9. The cheese should be melted nicely by now, flip it slowly over. Leave it for 1 minute.

10. Serve hot, cut folds into halves.

Enjoyyyyyy.............








Thursday, 13 August 2009

Roast pepper chicken


Roast pepper chicken.....
(Serves 4-6)


The most easiest recipe, you can't go wrong with this. Especially for those who think roasting is always a mayhem.


Ingredients:
1 whole chicken
3 large onions (cut into quarters leave skin on)
6 cloves garlic (gently crushed leave skin on)
Black peppercorns (crushed coarsely)
Sea salt
Olive oil
Orange

Directions:
1. Clean chicken dispose head, neck and feet. Pad dry with paper towel.
2. Rub the chicken generously with salt, pepper and olive oil.
3. Once chicken completely covered place in onto a baking dish.
4. U can choose to marinate it for an hour or two before roasting to have more flavour. But if your in a hurry you can roast it straight away.
5. Once ready to roast. Pre heat oven at 180 deg.
6. Prick the orange with a fork all over. Place it in the chicken cavity.
7. Throw the onions and garlic around the chicken and lightly drizzle olive oil over.
8. Roast for 1 hour and 30 Min's.



Rest the chicken for 15 Min's before serving. Goes well with many sides and salads....




Tuesday, 11 August 2009

Gram's beef steak stew


Gram's beef steak stew...
(Serves 15-20)


This is a beauty which my grandma makes on special occasions. A spicy stew which goes great with french loaf. Finally i have mastered the recipe on my own.


Ingredients:
1 kilo of beef (for stew, cut into bite size)
8 clove garlic (diced)
6 large red onions (diced)
8-10 tablespoons of chili paste. (According to your liking)
1 2cm wide ginger
5 large tomatoes (diced)
6-8 large potatoes (diced)
1 tablespoon sweet dark soya sauce
1 teaspoon curry powder or beef steak powder
1 teaspoon garam masala
2 cans tomato puree
5 tablespoons tomato ketchup
1 can green peas
1 small cabbage (roughly sliced)
2 large red onions (sliced)
1 1/2 cup vegetable oil
2 cups water


Directions:
1. Heat oil in a large stew pot.
2. Add the garlic and chili paste. Stir till fragrant for 5-7 Min's.
3. Put in the meat, onion, ginger and tomatoes and brown for 10 Min's.
4. Add water, tomatoes puree, ketchup, soya sauce, curry or beef steak powder, garam masala and stir well. Cover and simmer on low heat for 45 Min's.
I throw in a metal spoon to help the meat cook faster. Grandma's kitchen trick.
5. Season well with salt. Constantly stirring the stew from time to time so it wont get burnt.
6. Once meat is almost cook add in the potatoes and mix well. Cook for another 25 Min's.
7. Lastly add in the remaining onion, green peas and cabbage to the stew.
Mix it well simmer for another 20 Min's.
8. Check stew making sure all ingredients are soft and cooked. Remove spoon.



Let it rest for 30 Min's. Serve with french loaf or even white bread.

You can store leftover stew in air tight container and freeze it. Reheat on low heat.

3 cheese lasagna...



3 cheese lasagna...
(Serves 8)

Here is a very easy to follow recipe. My family loves it.. Rich cheesy slice of heaven. I use the no hassle Barilla La Collezione lasagne pasta, no precooking needed. It take a longer preparation time but it worth every minute.

Ingredients:
500 grams mince beef
2 large onions (diced)
2 clove garlic (diced)
4 large tomatoes (diced)
1 can of whole tomatoes
2 cans of tomato paste
2 cans of tomato sauce
1 packet 500 grams shredded mozzarella cheese
250 grams ricotta cheese (grated)
250 grams parmesan cheese (grated)
1 large bunch of italian parsley (chopped)
1 bunch of basil leaves
1 teaspoon fennel seed
1 teaspoon italian seasoning
1 egg
1 teaspoon of ground nutmeg powder
8 sheets of Barilla La Collezione lasagne pasta.
Black pepper
Salt
1/2 cup olive oil
23 cm square baking tin

Directions:
1. Heat up a large pot and pour in the oil.
2. Throw in the onions and garlic. Stir for 1 minute.
3. Add in the mince beef, brown the meat for 6 to 9 Min's.
4. Once meat is brown add in the diced tomatoes,whole tomatoes, tomato sauce and paste.
5. Season with salt and pepper.
6. Add the sugar, fennel seeds, italian seasoning, basil and a part of the italian parley.
7. Simmer on low heat for 1 hour and 30 Min's. Making sure you gently stir it from time to time.
8. Once meat sauce is ready. Turn off heat.
9. Mix the egg, nutmeg and the rest of the italian parley and ricotta cheese together in a bowl.
10. Pre heat oven to 180 deg.
11. Take the baking tin and lightly grease it.
12. Firstly, spread 1/3 of the meat mixture.
13. Then place 4 pasta sheet. Making sure the layer is covered.
14. Later spread 1/2 the ricotta cheese mixture over evenly using your fingers.
15. After that sprinkle 1/3 generous amount of mozzarella cheese over.
16. You then top that layer up with 1/3 the parmesan cheese.
17. Repeat the same process again.
18. Lastly you top the last portion of the meat mixture on the top followed by the mozzarella and parmesan.
19. Cover with aluminium foil and bake for 25 Min's.
20. Then take the foil out and bake for another 25 Min's.


Let it rest before serving. Sprinkle chili flakes over to add more heat.
You can save and reheat leftover at 160 deg for 15 Min's..