Cravings

Oriental Barbecue Ribs

2007-01-20T16:55:00.000-08:00

4 to 5 lb pork or lamb spare ribs
1-1/2 tsp salt
1 beef bouillon cube
3/4 cup boiling water
1 tbsp oil
1 20 oz can crushed pineapple, undrained
1/4 cup firmly packed dark brown sugar
1 tsp onion powder
1/4 tsp garlic powder
2 tbsp original Worcestershire sauce
2 tbsp cornstarch
1/4 cup cold water

Cut ribs to form individual portions then sprinkle with 1 tsp salt.
Place ribs on a rack in a shallow baking pan
Bake the ribs in preheated 375F oven until almost tender for about 1-1/2 to 2 hours. Then drain off fat.
Meanwhile, dissolve bouillon cube in boiling water in a medium-size sauce pan. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt.
Bring the mixture to a boil.
Reduce heat and simmer, uncovered 5 minutes.
Combine cornstarch with cold water in a small bowl.
Then stir into sauce mixture.
Cook and stir sauce mixture until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425F and bake until nicely glazed for about 30 minutes.
Serves up to 6.

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2007-01-19T04:29:00.000-08:00

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Australian Meat Loaf

2007-01-11T16:44:00.000-08:00

2 eggs (slightly beaten)
1 tomato bisque (11 ounce)
1/2 cup seasoned fine bread crumbs
1 medium onion, sliced
1 tsp curry powder
1 pound lean ground meat
1 pound bulk pork sausage
1 tbsp flour
1/4 cup water

Combine egg, 1/2 tomato bisque, onion, curry powder in meat, mix well.
Makes 2 loaves then put in baking pan and bake for 1 hour at 350F.
Then, for the sauce, put 1 tbsp pan drippings with flour and remainder of tomato bisque and water.
Cook until thick and bubbly.
Stir and cook for one more minute.
Approximately serves 8.

Baked Chicken

2007-01-08T16:45:00.000-08:00

Baked Chicken I

1 fryer (for 3 pound)
1 small apple
1 stalk celery
1 bell pepper
1/2 small onion
1 tbsp vegetable oil
1/8 tspo Accent
1/4 cup Italian dressing,
1/4 cup Worcestershire sauce
Salt
Pepper

On the day you want to serve baked chicken, clean fryer well and season it all over the outside and inside with salt, pepper and Accent.
Then rub Worcestershire sauce and Italian dressing on fryer as well.
Refrigerate the fryer.
When you are ready to cook, preheat oven to 350F.
Then stuff the refrigerated fryer with whole onion, whole bell pepper, celery stalk and whole apple.
Place the fryer in a well greased pan lined with foil.
Cover chicken with foil and bake 1 hour and 15 minutes until tender.
Baste chicken as it cooks.
Lastly remove foil and continue baking until the chicken turn brown.

Return To:
Meats
www.cajun-recipes.com

Bacon and Potato Bake

2007-01-07T16:44:00.000-08:00

4 large potatoes, pared and quatered
3 onions, sliced
1/3 cup flour
2 tsp seasoned salt
1 tsp celery salt
1/2 tsp paprika
Water
1/2 lb sliced bacon

Put potates in shallow two-quart casserole with onions.
The sprinkle with flour and seasonings.
Toss them until vegetables are well coated and press them down in the dish.
Add water to half the depth of vegetables.
Then arrange bacon on top.
Cover the casserole, bake the mixture in hot oven of 400F for 30 minutes.
Uncover, then bake for another 20 minutes more.
Serves hot.

Variety : Change bacon with chicken

Aloha Broiled Chicken

2007-01-04T16:43:00.000-08:00

2 broiler chickens (2 lb each), split In halves
1 med size pineapple, sliced
1 med size ran peach, halves

Pineapple Sauce:
1/2 cup butter
1 tsp cornstarch
1 tsp grated lemon peeling
1/4 cup lemon juice
1/3 cup pineapple juice
2 tbs finely chopped onion
1 tsp soy sauce
1/4 tsp thyme
Salt and pepper

Brush fryer halves with melted butter then season to taste.
Place them with skin side down on broiler pan (no rack).
Broil five to seven inches from heat for 25 minutes or until lightly browned.
Brush the chicken occasionally with melted butter.
Turn, and broil for another 15-20 minutes.
About five minutes before end of cooking time, place sliced pineapple rings and peach halves beside chicken.
Brush chicken and fruits with pineapple sauce.
Then broil for another five minutes.
Melt butter blend in the remaining ingredients and cook five minutes over low heat, while stirring constantly.
Serve chicken and grilled fruits with hot rice, pass the sauce.

Chicken Noodles Soup with Homemade Noodles

2006-12-28T19:58:00.000-08:00

Homemade Noodles
2 eggs, beaten
3 tbsp. milk
1 c. flour
2 tsp. baking powder
Dash of salt

Combine all the ingredients above and make into a dough.
Roll the dough out real thin and cut into strips.
Then lay the strips on towel to dry.
Let dry approximately 1 hour.
Bring water to boil, boil until tender then put aside.

Chicken Soup
1 whole chicken
water
1 celery, sliced
1 carrots, sliced

Bake 1 whole chicken, saving the juices to make chicken broth.
After chicken is done, let chicken cool and remove meat from chicken.
Cut the chicken meat into bite-size pieces.
Add desired amount of water to remaining chicken broth.
Add noodles, chicken, celery and carrots.
If desired, you may make dumplings and add to soup.

Homemade Chicken and Noodles

2006-12-27T08:57:00.000-08:00

Homemade Chicken and Noodles

1 chicken, about 3 lbs.
1 onion, chopped
1 tbsp. dried parsley
2 qts. water
1 recipe homemade noodles or 1 pkg. egg noodles may be used
1 stalk celery (opt.)
1 carrot, grated (opt.)
1 tbsp. salt
2 chicken bouillon cubes

Wash chicken thoroughly and cut into smaller pieces.
Put in chicken into stock pot and add all the above ingredients except noodles.
Cook until chicken is tender then remove.
Let then chicken cool down and remove the meat from bones.
Cut the boneless chicken meat into bite size pieces.
Return prepared chicken to broth and add noodles and cook about 20 minutes or until noodles are tender.
Note : 1 (8 oz.) package egg noodles can be used.
Variety : Add some of your favorite veggies into chicken broth and cook until a bit tender.

Ants Climbing a Tree (Chinese)

2006-12-25T17:09:00.000-08:00

Quite a handful to prepare, but worth it

4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork or chicken

Marinade;
1 tbsp light soy sauce or Kikkoman
2 tsps granulated sugar
1 tsp sesame oil
Pinch of cornstarch

Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
2 slices ginger
2 green onions

Soak in hot water until they are pliable (about 5 minutes), without removing the string wrapping around the transparent noodles.
Then drain the noodle well.
Cut the noodles into shorter lengths and then remove the string wrapping.
Soak dried shiitake mushrooms in hot water to soften them.
Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit.
Then cut the mushrooms into thin slices.
Add the marinade ingredients to the ground pork/chicken, adding the cornstarch last. Marinate the pork/chicken for 15 minutes.
If using chili pepper, cut in half lengthwise and remove the seeds, chop coarsely. Finely chop the ginger and cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat.
Add 2 tablespoons oil to the heated wok.
Add the marinated pork/chicken.
Stir-fry until the pork has changed color and is nearly cooked through.
Remove from the wok.
Clean out the wok.
Add 1 tablespoon oil to the wok.
Add the chili pepper and ginger.
Stir-fry briefly until aromatic.
Add the dried mushrooms.
Stir-fry briefly then stir in the chili sauce and the noodles.
Then add the reserved mushroom soaking liquid in the middle of the wok.
Return the ground pork/chicken to the pan.
Stir in the green onion.
Mix everything together well and cook briefly.
Make sure the pork/chicken is cooked through before serving.

Cabbage and Noodles

2006-12-25T17:08:00.000-08:00

8 ounces egg noodles
1 stick butter
1 head cabbage, shredded
2 onions, chopped
salt & pepper to taste
bread (buttered) or cracker crumbs

Cook and drain the noodles, according to package directions.
Melt the butter in large skillet, then add the cabbage and cook until soft.
Add onions and continue cooking until cabbage is browned.
Then stir in the cooked noodles and season with salt and pepper as you like.
Mix well then top with buttered bread crumbs or cracker crumbs.

Tuna Noodle Delight

2006-12-22T23:11:00.000-08:00

1 pkg (12 oz) medium egg noodles, cooked, drained
2 cans tuna, drained (6 1/2 to 7 oz each)
1/2 cup minced onion
1 1/2 cups diced celery
1 cup mayonnaise
1/4 cup diced pimiento
3/4 teaspoon salt
1 can (10 3/4 ounces) cream of shrimp soup or cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of celery soup
1 cup milk
1 1/2 cups shredded cheddar cheese

Combine noodles with tuna, onion, celery, mayonnaise, pimiento, and salt.
Then mix soup and milk together in a 2-quart saucepan over medium low heat while stirring and cooking until heated through.
Add cheese, then stir until sauce is smooth and cheese is melted.
Pour sauce over noodle mixture and stir gently to combine them evenly.
Pour into two greased 2-quart casseroles.
Bake at 375°. for about 45 minutes.
Serves 8 to 10.

Sausage Noodle Casserole

2006-12-21T22:38:00.001-08:00

Another baked noodle casserole with sausage and vegetables.

1 pound bulk sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup, undiluted
1/2 cup water
1 pkg (8oz) egg noodles, cooked and drained
salt and pepper, to taste
1/2 cup French-fried onion rings, crumbled

Crumble sausage in a large skillet then add chopped onion and green pepper.
Cook them over medium heat until meat is browned and vegetables are tender.
Drain off grease and put them into a large bowl combining meat mixture with soup, water, cooked noodles and salt and pepper.
Spoon mixture into a greased 2-quart baking dish.
Sprinkle with crumbled onion rings
Lastly bake at 350 degrees for about 30 minutes or until bubbly.
Serves 4 to 6.

Another Shupp Noodles

2006-12-21T22:38:00.000-08:00

Shupp Noodles

Another variety of shup noodles
4 cups flour
1/3 teaspoon salt
3 eggs
water
butter

Make a dough of 1 quart flour, 1/4 tsp. salt and water.
Then molded it into the shape of noodles.
Put in boiling salt water and cook about 10 minutes.
Drain noodles and put in pan containing hot butter and fat
Fry the noodles until light brown.
Then beat 3 eggs to be poured over noodles
Lastly fry again.

Shup Noodles

2006-12-21T22:37:00.001-08:00

2 cups flour
2 eggs
1 cup milk or 1/2 cup water and 1/2 cup milk
1 teaspoon baking powder
Cubed Potatoes (as much as you want)
about 4 cups flour

Mix ingredients together (except potatoes) to make a stiff dough, while adding as much flour as necessary.
Take a piece of dough about the size of a walnut then roll about 2 inches long with floured hands.
Do the rest of dough this way.
Put 1 tablespoon lard in kettle.
Then add slice of onion and simmer a while.
Put cubed potatoes in kettle as much as you need for your family, add some salt and enough water to cover the potatoes.
Put the shup noodles on top and cover the kettle. Simmer until done or for about 1/2 hour.

Spinach and Noodle Casserole Recipe

2006-12-21T22:37:00.000-08:00

1 package (10 ounces) frozen leaf spinach, thawed and well drained
8 ounces wide noodles, cooked, drained
3 eggs
1 1/2 cups milk
1 cup coarsely shredded Cheddar or Monterey Jack cheese
2 cups part skim ricotta cheese or creamed cottage cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
dash nutmeg, fresh grated

Spread spinach over bottom of a buttered 11x7-inch baking pan.
Then cover spinach with the drained noodles.
Meanwhile, in a bowl, beat eggs and milk, then add shredded and ricotta cheeses and seasonings.
Blend the mixture well and pour over noodles.
Bake it in a preheated 375° oven for about 35 to 45 minutes or until set.
This recipe could serves up to 6.

Beef and Noodle Casserole

2006-12-19T08:53:00.001-08:00

Beef and noodle casserole recipe with tomatoes and ground beef, along with cheddar cheese and seasonings.

2 tablespoons olive oil
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon minced parsley
2 cans (14.5 ounces each) tomatoes
1 can (8 ounces) tomato sauce
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
8 ounces noodles
12 ounces shredded mild Cheddar or American cheese
3 tablespoons grated Parmesan cheese

Brown ground beef in olive oil then remove with slotted spoon and drain off all but 2 tablespoons fat.
Then add onion to fat and sauté until tender.
Add parsley, tomatoes, tomato sauce, seasonings, and ground beef.
After that cover and simmer for 1 hour.
Cook noodles in boiling, salted water following package directions.
Drain and rinse with hot water.
Alternate layers of noodles, cheeses, and the sauce in a greased baking dish or pan.
Bake at 350° until bubbly and cheese is melted.
Could serves 6.

Johnny Marzetti Recipe

2006-12-19T08:53:00.000-08:00

This popular dish has been named after a restaurant.

2 tablespoons butter
2 medium onions, chopped
1 clove garlic, minced
1 clove garlic, minced
1 pound lean ground beef
1 can (6 ounces) tomato paste
1 1/2 cups water
2 cans (4 ounces each) sliced mushrooms, undrained
1 cup chopped celery
1 green bell pepper, chopped
1 teaspoon vinegar
salt and pepper to taste
8 ounces shredded Cheddar cheese
8 ounces broad noodles

Melt butter then add onions and garlic, cook until softened.
Add ground beef then cook until beef is browned.
Stir in tomato paste, water, mushrooms with liquid, celery, green pepper, vinegar, salt, pepper, and cheese.
Simmer the mixture for 15 to 20 minutes.
Cook noodles until just tender in boiling salted water.
Drain the noodles then mix with sauce.
Cover and cook slowly for about another 30 minutes or you could bake it at 350° for 30 to 45 minutes.
Johnny Marzetti Recipe could serves 4 to 6 people.

Beef Burgundy with Noodles

2006-12-19T08:52:00.000-08:00

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1 1/4 pounds lean stew beef
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup sliced carrots
1/2 cup dry red or burgundy wine
1 1/2 cups beef broth
8 ounces fresh mushrooms, sliced (about 2 cups)
1 clove garlic, minced
1 jar (14 to 16 ounces) whole onions, drained, or 1 1/2 cups frozen
12 ounces egg noodles, uncooked

Combine flour, salt, and pepper in a shallow bowl.
Cut stew beef into smaller pieces; dredge in the seasoned flour. Coat all sides thoroughly.
Melt butter and oil in a Dutch oven, then add half of the meat. Cook the meat over medium-high heat, stirring occasionally until meat is browned.
Repeat with remaining meat.
Return all meat to the Dutch oven then add carrots, wine, bouillon, mushrooms, and garlic. Bring the mixture to a boil then reduce heat to low.
Cover and cook, stirring occasionally for about 1 hour or until meat is tender.
Then add onions and continue cooking until heated through.
Cook noodles according to package directions, drain well.
Arrange meat mixture over noodles on a large platter or in individual shallow bowls.
This Beef Burgundy Recipe could serves 4.

Cold Somen

2006-12-16T03:44:00.000-08:00

600g somen (Japanese noodles, available at major supermarket)
10 quail eggs, boiled, shelled and halved
2 Chinese pears, cored and sliced thinly
2 Japanese cucumbers, cut into fine strips (alternative - local seeded cucumber would do)

Dressing(mix well)
1 litre beef stock
1 tbsp sesame oil
2 tbsps mirin (Japanese soy sauce, look for it at Japanese supermarket)
1 cup light soy sauce

Bring a pan of water to a boil, then add somen and cook until soft, stirring to separate noodles.
Remove, rinse well in cold water, drained; chill for about 1 hour.
Toss chilled somen with dressing.
Garnish with quail eggs, pears and cucumber strips.
Serve with dips of mustard sauce and vinegar on the side. (optional)

Spicy Tanghoon Salad

2006-12-16T03:42:00.000-08:00

100g Tanghoon, or glass noodles, soaked in hot water until soften, then drained
150g chicken breast, steamed and shredded
150g prawns, shelled and steamed
150g squid, cut into rings and steamed
8 shallots, sliced thinly
2 tbsps finely chopped coriander leaves
1 tbsp finely chopped mint leaves

Dressing
100ml lime juice
4 cili padi, sliced finely (cili padi - smallest type of chilli, packs a punch when bitten into)
1 small torch ginger, sliced thinly
1 tbsp sugar
2 tbsps fish sauce

Combine tanghoon, shredded chicken, prawn, squid and shallots in a salad bowl. Toss lightly.
Add coriander and mint leaves then toss again.
Combine dressing ingredients in a cup. Mix well and pour over the salad. Toss to mix well and serve at once.

Variation - Substitute cili padi with seeded red or green chillies.

Kway Teow with Chicken Balls

2006-12-09T03:39:00.000-08:00

Kway Teow with Chicken Balls

80g kway teow (rice noodles, wider than vermicelli, soaked for 10 minutes and drained
2 tsps light soy sauce
2 tsps dark soy sauce
1/2 tsp sesame oil

Chicken Balls (mixed well and shaped into 12 balls)
100g minced, lean skinless chicken meat
1/2 tbsp cornflour
1/4 tsp sugar
1/4 tsp sesame oil
Salt and pepper to taste

Vegetable Topping
1/2 tsp corn oil
20g carrots,thinly sliced
20g french beans, cut into 4cm pieces
5 button mushrooms, thinly sliced
20g baby corn, cut into 4cm pieces
1 1/4 cups chicken stock
1 tsp light soy sauce
1/2 tsp oyster sauce
50g beansprouts
1 tbsp cornflour, mixed with 2 tbsps water
1/2 egg

Boil noodles in enough water to cover them, drain, then toss them with light soy sauce, dark soy sauce and sesame oil.Place on a serving plate.
Coat non stick pan with oil. Stir fry chicken balls. Remove, dish on a plate.
Heat oil in pan and stir fry carrots, french beans, button mushrooms and baby corn. Add chicken stock, light soy sauce and oyster sauce. Bring to a boil.
Add beansprouts, thicken the mixture with cornflour and stir. Stir in egg and chicken balls.
Pour topping onto noodles.
Seve immediately.

Beehoon Soup With Tau Pok (deep fried tofu)

2006-12-09T03:38:00.000-08:00

Beehoon Soup With Tau Pok (deep fried tofu)

1 tbsp oil
1 tbsp chopped garlic
2 litres chicken stock
300g tau pok, sliced
200g Sawi, cleaned and cut into 5cm lengths
1.5 litre water
250g beehoon or rice noodles/vermicelli
Salt to taste
1 stalk spring onions, cleaned and chopped
1 red chilli, chopped (optional)

Bring water to boil in a pot, then add behoon. Cook until behoon soften, remove and drained.
Divide into 4 bowls.
Heat oil in another pot over a medium fire then stir fry garlic until fragrant
Add stock and bring to a boil.
Add tau pok, turn fire to low and simmer until cooked.
Stir in sawi, turn off fire after the vegetable soften a bit.
Season with salt.
Dish out soup into the bowls, garnish with chopped coriander leaves and chilli.
Best serve hot.

Spicy Yellow Noodles

2006-12-09T03:34:00.000-08:00

Spicy Yellow Noodles

1 cup dried chillies, washed and drained
1cm ginger, thinly sliced
5 clove garlic, chopped
5 shallots, sliced
1 big onion, thinly sliced
200g seafood (mix of prawns, squid and scallops, optional)
1/2 cup black fungus, soaked in hot water for 1 hour and cut into 3cm pieces
120g yellow noodles

Sauce
2 tbsps light soy sauce
1 tsp dark soy sauce
2 tsps sugar
1 1/2 tsps black vinegar
1/2 cup water

Heat oil and stir fry dried chillies over high fire until they become brown (not black) and crispy.
Lower fire to medium, then mix ginger, garlic and shallots together and fry for about 1 minute. Add the sauce, mix well then push mixture to one side of the pan.
Add onion slices to centre of the pan, stir fry lightly for about 30 seconds then mix everything together.
Stir in seafood, mix well for 20-30 seconds.
Return dried chillies to pan then add black fungus. Cook for another minute.
Add noodles last and toss until they're fully coated with the mixture.
Serve hot.

Fried Mee/Mee Goreng

2006-12-09T03:31:00.000-08:00

Mee Goreng/Fried Mee

5 tbsps oil
100g onions, peeled and chopped
70g garlics, peeled chooped (optional)
3 tbsps chilli paste
2 tbsps meat curry powder mixed with 2 tbsps water
100g ripe tomatoes,cut into small cubes
Salt to taste
300g medium size prawns, remove shells and head, bbut leave tails
50g frozen peas dipped in hot water and rinse in cold water
200g beansprouts (optional)
1 large potato, boiled until cooked and cut into cubes
800g yellow noodles, cooked and rinsed
2 eggs
1 large green chilli, chopped
4 limes, halved

Heat oil in wok and stir fry onions and garlics until fragrant, add chillies and continue to stir fry until chillies are cooked.
Add tomatoes and stir fry for another 30-40 seconds.
Add curry powder mixture, mix well. Season with salt and fry for another minute.
Add prawns and peas, stir fry for another 30 seconds. Stir in beansprouts and potatoes, mix well for 1 minute.
Stir in yellow noodles and cook for another 3 minutes.
Make space in the centre of noodles and add eggs then cover eggs with noodles. Let eggs cook for another 2 minutes, then stir up noodle mixture well. If it sticks add another spoon of water. Stir fry quickly for 2 minutes.
Add cut chillies and toss.
Serve hot with freshly cut limes.

NASI TOMATO

2006-11-23T16:49:00.000-08:00

Bahan-bahan
3 tin susu beras - direndam lebih kurang 15 minit
5 sudu besar susu cair
1/2 tin tomato heinz

Bahan untuk menumis:
5 ulas bawang merah - dimayang
5 ulas bawang putih - dimayang
sedikit buah pelaga, kulit kayu manis, bunga cengkih dan bunga lawang
sedikit halia - dimayang
daun pandan
sedikit minyak sapi

Cara-cara
· Tumis minyak sapi, masukkan bahan-bahan yang hendak ditumis bila sudah naik bau masukkan tomato serta susu cair kemudian masukkan beras dan air.
· Bila nasi sudah kering masukkan pula kismis jika anda suka.

NASI PAPRIK (2)

2006-11-23T16:45:00.000-08:00

Bahan-bahan:
5 pinggan nasi putih panas
1/2 kilo isi ayam/daging
6 biji cili api, dihiris
3 ulas bawang merah, dimayang halus
2 ulas bawang putih, dimayang
1/2 btg serai dihiris
5 sudu sos cili
2 sudu sos tomato
1 sudu sos tiram
3 btg kacang panjang dipotong
2 sudu bawang goreng
Garam secukup rasa
sedikit minyak masak

Cara memasak:
· Panaskan minyak dan tumis bawang merah dan bawang putih. Bila kekuningan, masukkan cili api. Masukkan sos cili, sos tomato, sos tiram, serai dan sedikit air selepas menggelegak, masukkan isi ayam/daging.
· Masukkan garam secukup rasa kemudian kacang panjang dan nasi putih. Goreng selama 3 minit. hidangkan.

NASI PAPRIK

2006-11-23T16:37:00.001-08:00

Bahan-bahan
½ ekor ayam - dipotong kecil2
4 ulas bwg merah - ditumbuk
2 ulas bwg putih - ditumbuk
1 labu bwg besar - dimayang
2 btg serai - dititik
2 biji buah tomato - dipotong 4
5 biji cili padi (depends, kalau suka pedas boleh tambah lagi)- ditumbuk
2 biji limau kasturi - diambil jusnya
5 helai daun limau purut - carik-carikkan
bunga kobis, kacang buncis/panjang, karot dan jagung muda
sedikit sos tomato, sos cili, sos tiram dan kicap manis
bahan2 perasa

Cara-cara
· Panaskan kuali. gorengkan ayam (agak2 sampai masak, jgn terlalu garing).
· Masukkan bawang merah, bwg putih dan cili yg ditumbuk, kacau sekejap.
· Masukkan sos tomato, sos cili, sos tiram dan kicap manis Biarkan mendidih sekejap dan masukkan pula sedikit air. masukkan serai, daun limau purut dan sayur-sayuran.
· Bila dah mendidih, masukkan bwg besar dan buah tomato. semasa menghidang, perahkan limau kasturi.

Nasi Minyak Berkismis

2006-11-23T16:37:00.000-08:00

Bahan - bahan700 gram beras100 gram bawang besar dihiris50 gram halia dihiris50 gram bawang putih dihiris30 gram daun pandanKayu manisBuah pelagaBunga cengkih200 gram minyak sapi300 gram susu segarGaram secukup rasaCara membuatnya
· Bersihkan beras dan toskan airnya.
· Panaskan minyak sapi dan tumiskan bawang besar, halia, bawang putih bersama kayu manis, buah pelaga, bunga cengkih dan daun pandan.
· Masukkan beras ke dalam periuk tumisan, kemudian masukkan air dan susu segar serta garam.
· Tutup periuk tetapi hendaklah dikacau sekali sekali dengan api perlahan.
· Selepas masak dan sedia untuk dihidangkan, taburkan kismis di atasnya.

Nasi Goreng Sayuran

2006-11-23T16:35:00.000-08:00

Bahan - bahan800 g nasi putih 1 sudu besar kismis 12 biji buah prune tanpa biji 75 batang Kai Lan dipotong kecil 4 biji cendawan butang dipotong dadu 2 keping cendawan hitam dipotong dadu 1/4 sudu teh garam 1 sudu besar kicap cair 1/4 sudu teh serbuk lada putih
Cara membuatnya
· Panaskan minyak, masukkan batang Kai Lan, cendawan butang, cendawan hitam dan goreng hingga masak. Campurkan nasi dan goreng hingga sebati.
· Masukkan perasa dan gaul rata. Angkat dan hidang.
· Apabila menghidang taburkan kismis dan buah prune

Nasi Dhal Bersama Majerin

2006-11-23T16:32:00.001-08:00

Bahan-Bahan
2 tin susu beras basmati (direndam selama 20 minit)
¾ cawan dal kacang kuda (direndam selama 30 minit)
Sedikit badam dan gajus
¾ tin susu cair carnation
1 ¼ tin air
1 cube ayam
2 biji bawang (di mayang)
6 batang lobak kecil (dipotong ikut suka)
1 cawan majerin yang dicairkan dicampur dengan minyak sayuran
1 sudu makan halia yang dikisar
½ sudu makan lada puteh
Sedikit cengkih, kayu manis, buah pelaga
Beberapa helai daun ketumbar
2 batang serai di titik
Garam secukupnya

Cara Cara
· Panaskan minyak dalam periuk dan masukkan 2 biji bawang yang di mayang, cengkih, kayu manis, buah pelaga, halia kisar, bawang putih kisar dan lada putih, badam dan gajus
· Apabila agak wangi masukkan beras, kacang dal, lobak, susu cair, stock ayam dan air
· Di gaul kesemuanya dan ditutup periuk hingga nasi masak.

Nasi Dagang

2006-11-23T16:32:00.000-08:00

Bahan-bahan:
5 cawan beras nasi dagang ATAU (3 cawan beras pulut + 2 cawan beras biasa)
2 cawan santan pekat
4 cawan santan cair
2 sudu besar halba
10 ulas bawang merah kecil, mayang halus
6 ulas bawang putih, mayang halus
1½ inci halia, dihiris halus (seperti batang mancis)
Garam dan gula secukup rasa.

Cara memasak:
· Didihkan air didalam periuk kukusan
· Gaul beras dan santan cair dengan sedikit gula dan garam
· Alaskan kukusan dengan kain kapas yang bersih (seelok-eloknya dua inci melebihi paras bekas pengukus
· Masukkan beras yang sudah bersantan kedalam pengukus dan kukus sehingga beras masak
· Keluarkan beras yang sudah masak, masukkan ke dalam sebuah mangkuk besar
· Semasa masih panas panas, gaul rata-rata dengan santan pekat (masuk sedikit-sedikit), bawang merah, bawang putih, halia dan halba. Sesuaikan gula dan garamnya.
· Hidang panas-panas bersama kuah dan sambal kelapa.

Gulai ikan tongkol (atau ayam) untuk nasi dagang

Bahan A
Dua ekor ikan tongkol sederhana besar
5 keping asam gelugor
2 inci halia, ditumbuk kasar
3 ulas bawang merah kecil, ditumbuk kasar
3 ulas bawang putih, ditumbuk kasar
Sesudu makan garam dan sesudu teh gula
Air untuk merebus (sekadar menutup ikan, lebihkan seinci)

Bahan B
Santan pekat dari satu biji kelapa
3 keping asam gelugor
5 ulas bawang merah kecil, ditumbuk
4 ulas bawang putih, ditumbuk
1 inci halia, ditumbuk
Satu peket rempah kari Adabi, dibuat pes
Satu sudu makan cili boh (kalau tak suka pedas, tinggalkan)
1 cawan santan cair, dibancuh dengan sesudu makan asam jawa.
2 sudu makan gula merah/ kabung/ melaka (atau kalau di Kelantan dipanggil "manisan")
Garam secukup rasa
Minyak untuk menumis

Cara memasak:
· Rebus bahan A sehingga masak, dan renihkan selama setengah jam, kemudian ambil ikan sahaja dan ketepikan.
· Pijarkan minyak di dalam periuk
· Tumiskan bawang, bawang putih dan halia, sehingga naik bau
· Masukkan rempah kari dan cili boh (jika guna) dan goreng sehingga keluar minyak
· Masukkan santan cair yang telah dicampur dengan asam jawa dan ikan (ketepikan sekeping untuk sambal kelapa). Biarkan mendidih
· Masukkan santan pekat dan asam gelugor
· Bila mendidih masukkan gula merah
· Masukkan garam dan sesuaikan rasanya (kalau sudah masam, keluarkan asam gelugor)
· Biarkan renih selama 15 minit sebelum dihidangkan bersama nasi dagang.

Sambal kelapa untuk Nasi Dagang

Bahan-bahan:
Kelapa parut (sebiji), disangrai sehingga perang
4 sudu makan gula kabung (manisan)
Sekeping ikan tongkol rebus, asingkan isinya sahaja

Cara memasak:
· Tumbuk semua bahan-bahan sedikit demi sedikit. Pastikan kelapa tidak pecah minyaknya.
· Kalau tidak suka terlalu manis boleh kurangkan gulanya. Hidangkan nasi dagang dengan gulai ikan tongkol dan sambal kelapa.
· Boleh juga dimakan dengan sambal tumis dan acar timun.

Nasi Bohari Ayam

2006-11-23T16:30:00.000-08:00

Bahan-Bahan
1/2 cawan minyak sapi/mentega
1/2 cawan kismis hitam
1/4 cawan air mawar
1 cawan krim
1 biji asam limau
2 sudu kecil koma-koma
3 sudu besar rempah bokhari
3 biji bawang besar - dihiris nipis
10 biji bawang merah - dikisar
6 ulas bawang putih - dikisar
1 cm halia - dikisar
2 batang serai - dikisar
8 keping ayam - digoreng membal
8 helai daun pandan - diikat
1 cawan bawang goreng - dikisar
4 cawan air rebusan ayam
4 cawan beras basmati - dicuci dan ditoskan
Garam secukup rasa
Daun ketumbar untuk hiasan
Beberapa keping rempah penumis (kayu manis, buah pelaga,bunga lawang dan bunga cengkih)

Cara Cara
· Panaskan minyak sapi dan layukan bawang besar bersama-sama bahan-bahan yang dikisar. Lalu masukkan kayu manis, buah pelaga, bunga lawang dan bunga cengkih serta daun pandan.Biarkan hingga kekuningan.
· Masukkan ayam goreng membal bersama-sama rempah bukhari dan buah tomato. Masukkan air, bawang goreng kisar, krim, beras basmati dan sedikit air masakkan ayam sampai empuk dan kuahnya hampir kering.
· Masukkan stok ayam, didihkan semula tuangkan nasi dan masakkah umpama menyediakan nasi. Apabila nasi mula kering barulah dituangkan air mawar, dikacau dan ditanak selama 5 minit lagi.

NASI BUQARI

2006-11-23T16:28:00.000-08:00

Resepi ini asalnya dari Timur Tengah

Bahan-bahan
3 pot beras - basuh dan toskan air
1/2 ekor ayam - dipotong sederhana besar
sebiji terung bulat yg kecil - potong bulat
1/2 biji ubi kentang - potong dadu
bunga kobis - potong biasa
2 inci karet - di potong memanjang dan kurus2
garam
sedikit aji nomoto jika suka

Bahan menumis
5 ulas bawang merah
1 ulas bawang putih
1/2 inci halia
1 sudu makan rempah campuran - boleh dapat di supermarket, warnanya perang
bunga lawang, kulit kayu manis, buah pelaga, bunga cengkih - anggaran sendiri

Cara-cara
· Tumis bawang,halia,bunga lawang,kayu manis,buah pelaga,bunga cengkih - hingga kekuningan, masukkan rempah campuran.
· Kemudian masukkan ayam dan sedikit air, biar ayam ½ masak, masukkan terung, ubi dan bunga kobis, garam dan aji.
· Tambah air mengikut sukatan beras, bila air mendidih masukkan beras.
· Masak hingga nasi masak sepenuhnya, akhir sekali masukkan karet , kacau nasi agar ia tidak melekat dan cantik.

Nasi Beryani Sayur

2006-11-23T16:26:00.000-08:00

Bahan-Bahan
½ cawan beras beriani
400g sayur campuran
2 sudu kecil serbuk perasa ayam
4 sudu besar minyak sapi
2 sudu besar minyak
2 sudu besar serbuk masala
garam secukup rasa
3 batang kayu manis
2 biji bunga lawang
air secukupnya
daun sup dihiris secukupnya
1 batang cili merah dihiris
2 helai daun pandan

Cara Cara
· Masukkan beras yang telah dicuci ke dalam bekas khas untuk ketuhar gelombang mikro. Kemudian masukkan air secukupnya mengikut sukatan beras.
· Masukkan minyak sapi dan minyak.
· Kemudian masukkan serbuk masala, daun pandan, kayu manis dan bunga lawang. Gaulkan sehingga rata.
· Masukkan pula garam, perasa ayam dan sayur campuran. Gaulkan lagi sehingga rata.
· Masak di dalam ketuhar gelombang mikro selama 3 – 4 minit pada panas sederhana.

NASI BERIYANI DAGING/KAMBING

2006-11-23T16:24:00.000-08:00

Bahan - bahan NASI BERIYANI
4 tin (tin susu cair) beras Basmathi
4 tin air
5 camb susu cair
5 ulas bawang merah - dikisar
5 ulas bawang putih - dikisar
garam
1 tangkai daun bawang, daun sadri dan daun pudina
sedikit kekuma direndam dengan air mawar dan pewarna kuning
Buah pala - mcm buah getah, kupas kulit yang kering, ambil isinya.
Minyak daripada kuah beriyani

Cara-cara
· Tumiskan bawang yang telah dikisar Masukkan air, susu, daun bawang, sadri dan daun pudina serta garam biarkan mendidih.
· Masuk beras yang telah di tos agak-agak nak kering, masukkan kekuma yang telah direndan kesemuanyanya dan juga minyak daripada kuah beriyani. tutup dan biar kan api perlahan

Bahan-bahan DAGING BERIYANI
2 kilo Daging lembu/kambing (yang fresh)
4 camb rempah beriyani (selalu beli kat Muar)
4 biji bawang besar goreng hingga garing
10 ulas bawang putih }
10 ulas bawang merah }dikisar
50 gm halia }
5 kuntum bunga cengkih ] rempah kasar
5-6 bunga lawang ] digoreng tanpa
5-6 buah pelaga ] minyak dan
2 batang kulit kayu manis] dikisar halus
1 biji buah pala kering ]
4 tangkai daun pudina }
4 tangkai daun sadri }dimayang halus
4 tangkai daun bawang }
4 tangkai cili hijau - dikisar
3 biji tomato buah - dicincang
3 camb tomato puree
100 gm kismis
150 gm gajus - digoreng
1/2 tin susu cair
2 biji limau nipis (limau ini diperah di atas susu cair untuk dijadikan tairu)
Garam secukup rasa
1 cawan Minyak Mazalo dan 3 camb besar minyak sapi untuk menggoreng bahan bawang, kemudian biji gajus dan akhir sekali goreng rempah beriyani yang dicampurkan dengan rempah kasar yang telah dikisar halus

Cara-cara
· Potong daging jangan terlalu kecil (agak-agak dlm 4-5 inci) Masukkan bawang merah, bawang putih dan halia kisar, daun pudina, daun sadri, daun bawang, cili hijau, tomato buah, tomato puree, kismis, garam dan gaulkan bersama serta perap dalam 1 jam.
· Kemudian masukkan rempah yang telah digoreng tadi bersama dengan minyaknya sekali, bawang goreng dan jagus. Biar di atas api sehingga daging empuk.
· Masukkan tairu dan biar di atas api perlahan. Apabila dah cukup masak, minyak akan timbul dan ambil minyak tersebut untuk dijadikan tumisan Nasi Beriyani.

NASI AYAM LEBANON

2006-11-23T16:22:00.000-08:00

Bahan-bahan
1 ekor ayam dipotong lapan
1/2 camca kecil serbuk kulit kayu manis ( A )
1/2 camca kecil serbuk lada hitam ( A )
1/2 camca kecil serbuk "all spice" ( A )
Sedikit garam
20 biji badam
4 labu bawang besar dihiris
6 ulas bawang putih dicincang halus
1 tin besar buah tomato
1 camca besar tomato puri
1/4 cawan kismis hitam
6 buah pelaga ( B )
2 kuntum bunga lawang ( B )
1 batang kulit kayu manis ( B )
3 cawan beras basmati
3 cawan air rebusan ayam
Segenggam daun ketumbar dicincang halus
8 camca besar mentega
Minyak untuk menggoreng ayam

Cara-cara
· Gaulkan ayam dan bahan A. Panaskan minyak gorengkan badam dan keluarkan sebentar. Masukkan ayam dan bawang, goreng sampai garing sedikit.
· Tuangkan tomato puri dan sedikit air.
· Tambahkan garam dan masaklah sampai empuk. Keluarkan ayam dan asingkan sosnya.
· Di periuk yang lain, tumiskan bahan B dengan mentega serta kismis hitam.
· Masukkan kuah tomato, ayam dan air rebusan ayam lalu didihkan.
· Masukkan beras dan garam dan tanaklah umpama masak nasi.
· Apabila masak sajikan bersama ayam, badam goreng dan daun ketumbar di atas.

Nasi Ayam Hakka

2006-11-23T16:21:00.000-08:00

Bahan-bahan:
1 ekor ayam segar
Kicap cair (Cap Camel)
Minyak Bijian Bawang merah 1 biji
Bawang putih 3 biji
1 ketul kecil halia
Beras 2 tin susu
1 sudu besar garam
1 sudu kecil Ajinamoto
Sedikit lada putih

Cara memasak:
· Rebus ayam sehingga masak. Pastikan ia tidak direbus telalu lama. Kita boleh cucuk paha ayam dengan chopstick, jika ia telah masak, paha ayam dengan senang dapat ditembusi.
· Toskan ayam tersebut dan letak atas pinggan. Kita mesti menabur kicap cair diikuti dengan minyak bijian sewaktu ayam masih panas.
· Biar ayam sejuk sehingga kita nampak minyak dari ayam tekeluar barulah kita memotongnya. Ini untuk megelakkan daging ayam hancur sewaktu kita memotong ketika panas.
· Air rebus ayam digunakan dalam memasak nasi ayam. Pastikan kita tidak memasuk terlalu banyak air rebusan tadi.(Sukatan air selalunya 1 inci lebih dari paras beras)
· Tumiskan halia, bawang putih dan bawang merah (Jangan terlalu garing).
· Masukan tumisan tersebut ke dalam periuk nasi. Taruh garam, Ajinamoto dan lada putih.
· Biar nasi ayam masak dan sajikan selepas setengah jam.

NASI AYAM 'CLAYPOT'

2006-11-23T16:15:00.000-08:00

Bahan-bahan (A)
11/2 sudu besar minyak masak
2 ulas bawang putih, dicincang
2 ulas bawang merah, dicincang
20g ikan masin, dihiris

Bahan-bahan (B)
250g kepingan ayam
15g halia muda, dihiris
4 keping cendawan cina kering direndam dan dipotong 4
1 sudu besar kicap pekat
1 sudu besar sos tiram
1 sudu teh minyak bijan

Cara-cara
· Guna kaserol yang dalam,tumis Bahan A pada tahap HIGH selama 2-3 minit.
· Masukkan ikan masin, tumis selama 1 minit dan kacau sekali-sekala.
· Campur Bahan B dan masak selama 1-2 minit Masuk beras dan air, tutup dan masak pada tahap HIGH selama 7-8 minit dan MEDIUM selama 18-20 minit, kacau hanya sekali.

NASI AYAM BERMADU

2006-11-23T16:12:00.000-08:00

Bahan-bahan
1/2 ekor ayam
1 bungkus sup bunjut ADABI
3 sudu besar madu
2 sudu besar sos tiram
Garam dan lada sulah secukup rasa

Tumbuk
5 ulas bawang merah
5 ulas bawang putih
1 inci halia

Cara-cara
· Tumis bawang merah, putih dan halia yang dikisar hingga wangi. Masukkan air dan sup bunjut. Biar 3 minit.
· Masukkan ayam dan masak hingga empuk lebih kurang 10-15 minit. Tambah garam dan lada sulah.Ketepikan dan biar sejuk sebentar.
· Keluarkan ayam dan ambil kuah sup. Masukkan ke dalam periuk nasi bersama beras yang telah dicuci dan sedikit garam. Jumlah kuah mesti sama dengan banyak air kalau masak nasi biasa.
· Semasa nasi tengah masak, lumurkan ayam dengan sedikit hirisan bawang putih, sos tiram dan madu. Goreng (jangan terlalu lama sebab ayam dah masak).

Nasi Al-Ambra

2006-11-23T16:10:00.000-08:00

Bahan-Bahan
Untuk 6 hidangan

Bahan A:
1 kg beras basmati
(dicuci & direndam selama 30 minit)
1 batang kayu manis
3 biji pelaga
3 kuntum bunga cengkih
3 helai daun pandan (dicuci & dipintal)
3 sdm minyak kacang
1/2 cawan susu rendah lemak
5 ulas bawang putih (dikisar)
4 sm halia (dikisar)
1.5 liter air
1 sdt garam

Bahan B:
500 g lobak merah
(dicuci bersih & dipotong dadu)
400 g kacang buncis (dihiris halus)
500 g daging lembu tanpa lemak (dikisar)
3 biji putih telur
1/2 sdt garam
1 sdt serbuk lada hitam

Cara Cara
Bahan A:
· Tumis bawang putih, halia kisar bersama kayu manis, bunga cengkih dan pelaga
· sehingga wangi.
· Masukkan daun pandan dan susu rendah lemak.
· Apabila sudah mendidih masukkan beras dan masak sehingga tanak.

Bahan B:
· Masak daging di atas kuali hingga separuh kering.
· Masukkan lobak merah, kemudian masukkan kacang buncis, garam, lada hitam dan putih telur.
· Kacau sehingga rata.
· Campuran daging ini di masukkan ke dalam nasi yang sudah tanak dan dikacau rata.

Bahan-bahan untuk salad:
7 batang lada merah (dikisar halus)
1/4 sdt garam
1/2 sdm gula timbang (brown sugar)
2 biji bawang besar (dihiris halus)
2 sdm daun ketumbar (dihiris)
1 biji jus limau kasturi

Cara-cara:
· Satukan semua bahan-bahan dan gaul rata.

2006-11-20T07:35:00.000-08:00

NASI DAGING
Bahan:
1 kg. daging....potong sebesar
4 inci dan rebus dgn halia sehingga lembut
6 cawan beras bathmati....bersih dan toskan
8 cawan air rebusan daging
1 cawan susu cair
3 sudu besar minyak sapi
1 tin tomato sup [500 gm tomato cincangkan]
3 susu besar rempah kurma dibancuh dgn sedikit air
2 sudu besar kismis
5 helai daun pandan ..disimpulkan garam & gula secukup rasa
Bahan tumis
2 inci kulit kayu manis
2 kuntum bunga lawang
5 kuntum bunga cengkih
3 kuntum buag pelaga
2 labu bawang besar ]
3 ulas bawang putih ] mayang halus atau tumbuk
1 inci halia ]
Cara memasak:
1. Panaskan minyak sapi dalam periuk Rice Cooker
2. Tumiskan bahan tumis dan dimayangkan.
3. Masukkan rempah yang dibancuh dgn sedikit air..biarkan wangi.
4. Masukkan air rebusan daging, tomato sup , susu cair dan daging...biarkan mendideh.
5. Masukkan daun pandan, garam , gula , beras dan kismis
6. Pindahkan periuk Rice Cooker dan biarkan nasi masak saperti biasa.
7. Hidangkan bersama Dalca Sayuran dan Air Asam.

Nasi daging

Japanese Fried Rice

2006-11-10T22:26:00.000-08:00

I've featured fried rice recipe I collected from Malaysia, lets feature the Japanese version.

Ingredients
1-2 tbsps vegetable oil
2½ cups rice, cooked and cooled
½ pound tiny shrimp, 90-110 count
2 eggs, beaten
1 large carrot, diced small
1 bunch green onion, sliced
¼ cup soy sauce, or to taste
Salt and pepper to taste

Steps
1.Heat 1-2 tsps vegetable oil in a large skillet or wok over medium high heat until hot.
2.Meanwhile, season beaten eggs with salts and pepper, then add to the pan and cook a thin omelet. Remove the omelet and cut into small square pieces.
3.Using the same wok, add the remaining oil and heat, then fry diced carrots until slightly tender.
4.Add shrimps and cook until pink.
5.Reduce heat to low, then add rice and mix well.
6.Add green onions and cooked eggs, mix gently.
7.While mixing add soy sauce until the color turn slightly brown.
8.Increase heat to high and fry the mixture.
9.Add salt and pepper to taste.

Observation
I noticed that, there were no onion and shallots used at the beginning of cooking this version of Japanese fried rice.Unlike the Malaysians version which normally fry onions and shallots to fragrant before putting in the rest of the ingredients.

Edamame Rice

2006-11-10T22:20:00.000-08:00

Edamame are green soy beans that have been boiled. Its simple to prepare and a very healthy dish.

Ingredients
2 cups Japanese Rice
2 1/4 cups water
3 inches konbu
2 tbsps sake
1 tbsp soy sauce
1 tsp salt
3/4 lb edamame

Steps
1.To prepare edamame,wash edamame beans well then boil them in a large pan for 5-10 minutes or until soft.
2.Drain edamame.
3.Wash rice, then put them into a rice cooker.
4. Add salt, sake, soy sauce and konbu.

Variation
You can skip sake if you want.
Edamame can be served on its own, sprinkle some salt to taste before you serve.

2006-11-06T06:19:00.000-08:00

All of the recipes I've posted so far, were from family and friends. All of them have local influence.
I'm going to search for rice recipes from Japan and Korea to add to this collection. And I also think its high time I bug my aunt's life since she's been living in Japan for quite some time.

Spicy Rice Chicken

2006-11-06T05:56:00.000-08:00

Ingredients
250g chicken fillet, sliced
40g ready made rendang paste, homemade rendang paste can be bought at local market or just buy commercially packed rendang paste at the hypermarket
2 kaffir lime leaves, finely shredded
1 tbsps oil
1 cup uncooked rice, washed and drained, then seasoned with 1tsp salt and sugar
5 Shiitake mushrooms, cleaned and chopped
10 raisins
1 cup or 240g chicken stock
1 handful coriander leaves
1 red chillie, sliced

Steps
1.Marinate chicken with rendang paste, kaffir lime leaves, oil and a pinch of salt, sugar and pepper for taste, then set aside.
2.Mix seasoned rice with mushrooms, nuts and raisins.
3.Divide chicken between 2 chinese bowls. Pack rice on top of chicken then pour chicken stock evenly into each bowl.
4.Steam over high fire for about 25 minutes, or until cook.
5.To serve unmold rice onto plate and garnish with coriander leaves and sliced chillie.

Belacan Fried Rice

2006-11-06T05:55:00.000-08:00

Ingredients
3 tbsps vegetable oil
5 cloves garlic, chopped
3 onion, chopped
1-2 tbsps belacan sauce, or if you have belacan cube, cut off 2cm by 2cm of it.
2 stalks lemongrass, thinly sliced
7-10 celery stalks, veins removed and diced
1 cucumber, soft pulp removed and diced
7-10 cups cooked rice
1 tbsps light soy sauce
Sugar to taste
Pepper

Topping
1/2 cup dried shrimps, pounded
1 cup grated coconut
7-9 young kaffir lime leaves, cut into fine strips
2 Green chillies, sliced

Steps
1.Heat wok over medium fire, dry fry pounded dried shrimps together with grated coconut until golden, about 5-10 minutes. Set aside.
2.Heat oil in the same wok until hot and stir fry garlic and onion until fragrant, then add in belacan sauce for another 5 minutes until fragrant.
3.Add a little water 1tbsps, to prevent mixture from burning.
4.Add lemongrass to the wok and stir fry quickly, then add diced vegetables and mix well.
5.Add rice, soy sauce, sprinkling of pepper and sugar for taste, then continue stirring until well mixed.
6.Garnish with dried shrimps, toasted coconut, kaffir lime leaves and some sliced green chillies.

Nasi Kembuli

2006-11-06T05:31:00.000-08:00

Ingredients
2 tbsps ghee or vegetable oil
4cm cinnamon
1 tsp coriander powder
1/2 tsp cumin powder
425g rice,washed and drained
salt to taste
800ml water
50g roasted cashew nuts
50g raisins

Pounded
80g shallots
4 cloves garlic

Steps
1.Heat ghee or oil then stir fry cinnamon stick and pounded ingredient until fragrant.
2.Add coriander and cumin powder and rice then stir to mix well.
3.Transfer to rice cooker,add salt to taste,water,cashew nuts and raisins, then mix well.Allow to cook until cooker automatically shuts off.
4.Leave to rest for a few minutes. Fluff up the rice with a wooden spoon and serve.

Fried Rice in Pineapple

2006-11-05T21:59:00.000-08:00

Ingredients
5 tbsps oil
5 clove garlic,finely chopped
5 onion, finely chopped
20g French beans, cut into 3cm pieces
1 quater of medium pineapple, diced
300g cooked rice
2 eggs beaten
salt to taste
100g pine nuts
20g roasted almonds
Half a medium size pineapple,scoop out the centre
5 small sheets of dried nori seaweed, cut into strips

Steps
1.Heat oil in large wok over medium fire. When hot, add garlic and onion, stir fry quickly for about 30 seconds until fragrant but not brown.
2.Add French beans and stir fry, then add rice and continue stirring until well mixed.
3.Make a space in the centre of wok and pour in beaten eggs, leave for 30 seconds then scramble, put in pineapple and mix with rice.
4.Season with salt
5.Continue frying for another minute then add pine nuts and almonds, stir until mix well.
6.Spoon into pineapple half and garnish with seaweed strips.
7.Serve hot.

Nasi Briyani or Briyani Rice

2006-11-05T21:55:00.000-08:00

Briyani Rice
3 tbsps ghee or any vegetable oil
5cm cinnamon, or kayu manis
4 cardamom, or buah pelaga
4 cloves or bunga cengkih
4 shallots, sliced
500g Basmati rice, washed and drained
3 cups water
1/2 cup evaporated milk
3 tbsps plain yoghurt
2 stalk lemongrass, crushed
1 1/2 tpsp salt
1/2 drops yellow coloring or Saffron

Briyani Seasoning
(pound finely)
3 cloves garlic
3cm knob old ginger
2 green chillies

Briyani Rice Garnish
Handful raisins
20g roasted cashew nuts
1 tbsp fried shallots

Steps
1.Heat ghee or oil in wok over a medium fire, then stir fry cinnamon, cardamom, cloves and shallots until fragrant.
2.Add rice and mix well. Transfer rice to cooker and add water, evaporated milk, yoghurt, lemongrass and salt.
3.Add seasoning and stir to mix well.
4.Cook until rice is dry, about 7-10 minute.
5.Add yellow coloring or saffron to cooked rice. Fluff with a fork and keep warm.
6.Garnish with raisins, cashew nuts and fried shallots to rice then toss.
7.Serve with masala or curry.

Tips : Traditionally, saffron is used to cook briyani, it gives briyani it yellow and reddish hue and add a distinctive flavor. Yellow coloring is a cheaper alternative.

Chicken Rice Balls

2006-11-05T21:47:00.000-08:00

Chicken Rice Balls

Ingredients

180g minced chicken
1 tsp corn oil
5 chinese mushrooms, soaked in cold water till soft, drained then diced
1/2 cup corn kernels
1/4 tsp sesame oil

Rice A
1/2 cup glutinous rice, rinse and drained
250ml chicken stock
375ml water
2 fresh pandan leaves

Rice B
1 cup normal white rice, rinse and drained
250ml chicken stock
250ml water

Marinade
Sprinkling of salt
1/4 tsp soy sauce
Sprinkling of pepper
1/4 tsp sesame oil

Steps
1.To prepare rice mixture, bring ingredients for Rice A to a boil in rice cooker.
2.Stir in ingredients for Rice B.
3.Continue to cook in rice cooker. Once cooked, leave to cool.
4.Season chicken and allow to marinate for at least 15 minutes.
5.Heat oil in non-stick pan over a medium fire. Stir fry chicken and mushrooms for 1-2 minutes, add corn kernels and 6.season with sesame oil. Continue frying for 30 seconds then leave to cool.
7.To assemble rice balls, divide rice and filling into 15 equal portions, then wrap filling into each portion of rice and shape into balls.
8.Serve immediately.

Lotus Leaves Rice

2006-11-05T21:34:00.000-08:00

Ingredients
2 dried lotus leaves
2 tsps oil
1 chinese sausage, cut into cubes (optional)
200g uncooked white rice
275ml chicken stock
100g chicken fillet, cut into cubes
2 chinese mushrooms, soaked in hot water till soft, cut of the stalks, and cut mushrooms into cubes.
1 red chilli, sliced

Seasoning
1 tsp chicken seasoning powder
1 tsp sugar
1 tsp sesame oil
1/2 tsp salt

Steps
1.Prepare two lotus leaves by placing them in hot, boiling water for 2-5 minutes or until soft.
2.Removed and gently pat dry,careful not to tear the lotus leaves.
3.Heat oil in wok over a medium fire.
4.Add chinese sausage, stir fry for 1 minute. Remove and set aside.
5.Add rice and chicken stock to the same wok. Turn fire down to low and allow to simmer for about 3-7 minutes or until the rice has absorbed the stock.
6.Put in cooked chinese sausage,chicken and mushrooms in a bowl.
7.Add seasoning and mixed well then transfer mixture to rice in the wok and mix well.
8.Place one of the lotus leaf in deep bowl, then scoop rice mixture over it. Cover, then seal with the other lotus leaf.
9.Steam over medium fire for 30 minutes.
10.To serve, just cut through lotus leaf and garnish with sliced red chilli.

Claypot Chicken Rice

2006-11-05T21:07:00.000-08:00

Normally, when I'm in the mood for some chinese food, I'll get this from restaurant, its yummy, filling and it smells nice !!

Ingredients
2 chicken drumsticks, deboned and cut into small pieces.
80g chinese mushrooms, softened in hot water.
400g thai long grain white rice, washed (optional, may use other variety of white rice)
400ml chicken stock
2 chinese sausages (optional), thinly sliced.
150g salted fish
200g choy sum, or sawi

Marinade for chicken
30ml ginger juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp five spice powder
1/4 tsp sesame oil
1/4 tsp dark soy sauce

Braise for mushrooms
250ml chicken stock
Sprinkling of salt and pepper

Sauce
100ml thick soy sauce
2 tbsps oil

Steps
1.Season chicken with marinade. Set aside for 30 minutes. Cook mushrooms with braise ingredients prepared over low fire for 30 minutes. Remove the mushrooms and set aside.
2.Put rice in claypot and add chicken stock. Stir so rice absorbs some stock before cooking, then cover the claypot and cook 3.over high fire for 5-7 minutes. As soon as smoke comes out of the lid,remove the cover and add chinese sausage, braised mushrooms and marinated chicken on top of rice.
4.Bury salted fish into rice because it takes longer to cook.
5.Replace the lid and turn fire low. Simmer until rice cook, approximately 15-20 minutes.
6.Remove cover again and add choy sum, cover and simmer for another 1 minute. Choy sum is put last so that it won't over cooked.
7.Add sauce, stir to mix wll and dish out to serve, serve while hot.

Lontong

2006-11-05T21:02:00.000-08:00

One of my fav. I believe it originated from the javanese, but I'm not so sure.
Lontong

Ingredients
5 tbsps oil
80ml basic rempah
1 tbsp ground cumin
1 lemongrass, bruised
1 litre water
300ml coconut milk
Salt to taste
100g tempeh of fermented soy cake,cut into 4cm strips
1 small handful tanghoon,soaked till soft and drained
6 long beans, cut into 4cm lengths
200g cabbage,thickly sliced
2 red chilli, cut into strips
1 nasi himpit or a few cube of ketupat cut into smaller cubes

Steps
1.Heat oil in pan and stir fry rempah and ground cumin over low fire until fragrant
2.Add lemongrass, cook for 2 minutes then add water.
3.Bring to a boil, then simmer for 3 minutes.
4.Add coconut milk and salt.
5.Bring mixture to a boil once again, however, stir it constantly, to avoid the coconut milk from curdling.
6.Add tempeh, tau kwa and carrot, cok for a few minutes until the carrots are soft a bit then add tang hoon, long beans, 7.cabbage and chilli.
8.Cook for another 2-3 minutes.
9.Serve hot with ketupat or nasi himpit.

Variation : stir fry dried shrimps with the rempah. Not advisable if you have sinus though. So the version above is suitable for people who have sinus.

Tips :
Nasi himpit - compressed riced, there are two ways to prepare it. Either you cook the rice than put it into a baking pan and press with big spatula, after the rice is compressed, cut into small cubes. The easier way is to fill small plastic bag (make small holes in it with nails or needles) with three quater of rice then seal the end, boil in hot water.

Nowadays, most people just buy a pack of ready made nasi himpit from the nearby market and boil it hot water, much much simpler.

Ketupat - small cube made with coconut leaves then fill half each with rice, boil in hot water. Ketupat has a nice fragrance to it thanks to the coconut leave.

Ketupat pulut - most popular with people in northern peninsular of Malaysia, made with beras pulut, however are eaten with rendang instead of lontong gravy.

Basic rempah - is made of 70g dried chillies,400g sliced shallots,130g sliced garlic,100g sliced ginger,100g sliced lengkuas,50g turmeric root,100g sliced lemongrass,30g chopped buah keras. Pack in separate 100ml bags to keep freshness.

Tuna Fried Rice

2006-11-05T20:54:00.000-08:00

FIsh Kedgeree reminds me of something that I used to cook during my early days of working (read : very little money). However, I used palm oil instead of butter and I replaced salmon with canned tuna, with a little bit of cabbage, and egg. Here are the recipe

2-3 tbsps cooking oil
1-2 onion, thinly sliced
2-3 cloves garlic, minced
1 can tuna chunk
700g rice, cooked
2 eggs, beaten
100g thinly sliced Sawi or Cabbage
Salt to taste
1-2 tbsps chopped spring onions or fried shallot

Steps
1.Heat oil in frying pan or wok.
2.Add tuna and fry for 30 seconds on each side, or each side turn light brown.
3.Remove and set aside to cool.
4.Use fork to flake the fish.
5.Add onion and garlic into the same pan, stir fry till fragrant than add rice and stir fry for another 40 seconds.
6.Toss over high fire until well mixed.
7.Keep rice mixture loose.
8.Add beaten egg,continue to toss,scraping the bottom of the pan until the egg has set.
9.Season to taste.
10.Garnish with chopped spring onion or fried shallot.
11.Serve immediately.

Variation : Replace tuna with sardine, ;)

Fish Kedgeree

2006-11-05T20:43:00.000-08:00

This recipe reminds me of another variations when I was younger. I'll put it up right after this one.

Ingredients
70g unsalted butter
400g salmon fillet
700g rice, cooked
3 eggs, boiled and roughly chopped
2 eggs, beaten
4 tbsps cream
Salt to taste
1-2 tbsps chopped spring onions or fried shallot

Steps
1.Melt butter in frying pan or wok.
2.Add salmon and fry for 30 seconds on each side, or each side turn light brown.
3.Remove and set aside to cool.
4.Use fork to flake the fish.
5.Add rice into the same pan, stir fry for 40 seconds then put chopped boiled eggs.
6.Toss over high fire until well mixed.
7.Keep rice mixture loose.
8.Add beaten egg and cream,continue to toss,scraping the bottom of the pan until the egg has set.
9.Season to taste.
10.Garnish with chopped spring onion or fried shallot.
11.Serve immediately.

Green Fried Rice

2006-11-05T20:41:00.000-08:00

I get this one from my friend who came over my place and cook for me when I was not feeling well. She called it Nasi Goreng Hijau or Green Fried Rice.

2-3 tbsps oil
1-2 onion, thinly sliced
2-3 cloves garlic, minced
3-5 green chillies, seeded and blend (you can put in more if you want,this is what make the rice green)
2-3 cili padi (optional)
100g thinly sliced cabbage
150g dried ikan bilis, rinsed, drained well and deep fried until crisp
4 cups cooked rices,cooled
Salt to taste
Fried shallot for garnish.

Steps
1.Heat oil in pan over medium fire and stir fry onion and garlic until lightly brown or until fragrant
2.Put in blended chillies and rice. Blend well, keep the rice loose.
3.Add in Ikan bilis.
4.Add in cabbage. We put in cabbage last so that it wont over cook.
5.Put in salt to taste.
6.Garnish with shallot.
Serve immediately.

Ikan Bilis Fried Rice

2006-11-05T20:35:00.000-08:00

These are some recipe for nasi goreng or fried rice.When I was growing up, we don't plan to cook fried rice beforehand. We always comes up with fried rice when we have left over lauks in the fridge. I do believe, this is the original fried rice.
During those times, I always eat fried rice in the morning at breakfast, because thats when mom will use all the left over lauks from lastnight.
However, now we have versions of fried rice. and one thing that remain the same, nasi goreng is best served hot. Enjoy !!!
Tips : Lauk could be servings of meat, fish, chicken or vegetable, we eat these lauk with plain rice.

Ingredients
2-3 tbsps oil
1-2 onion, thinly sliced
2-3 cloves garlic, minced
2 red chillies, seeded and sliced
100g mixed vegetable
150g dried ikan bilis, rinsed, drained well and deep fried until crisp
4 cups cooked rices,cooled
1 tsp salt or 3 tbsps soy sauce
2 egg omelette, cooled and sliced into thin strips.

Steps
1.Heat oil in pan over medium fire and stir fry onion,garlic and chillies until lightly brown or until fragrant
2.Add mixed vegitables and stir fry.
3.Add fried Ikan Bilis,rice and mix well, then season with salt or soy sauce.
4.Garnish with shredded omelette and serve immediately.

Variation
You can change mixed vegetable with thinly sliced cabbage or any other vegetable of your choice.
In my home we always use fried shallot to garnish our food, you may change omelette with shallot or just put them in together.

Tips
By all means, Ikan bilis are anchovies.Even at home, its easier to find dried and salted Ikan bilis than the fresh ones.

Lentil Rice

2006-11-05T20:27:00.000-08:00

Ingredients

4 tablespoons ghee
2 oinions, thinly sliced
2cm ginger,thinly sliced
4 cloves garlic, thinly sliced
1kg Basmathi rice, washed and drained
1600ml water or according to the rice used
125ml Full cream milk
2 1/2 tablespoons chicken stock
100 gram red lentils (mysore), soaked
1 tablespoon margarine
salt to taste
sliced spring onion
fried sliced shallot

Steps
1.Heat ghee and stir fry onion,ginger and garlic until lightly brown,or until fragrant
2.Add in rice, fry until rice coated with spices. Transfer mixture to electric rice cooker.
3.Add in water, full cream milk,chicken stock,lentils,margarine and salt to taste.Cook until rice is done.
4.Garnish with spring onion and fried shallot.

Very Simple and delicious.

All About Rice

2006-11-01T20:44:00.000-08:00

Since, currently I'm in Asia, Malaysia to be exact, This month, I'm going to feature recipes about rice, the main food in most Asian countries. Everybody is welcome to contribute their recipes into this blog and I'll put it into its respective category. Enjoy !!!