Saturday, July 4, 2009
SPICED FRIED CHICKEN
Ingredient
12 Pieces chicken thigh
1.5 inches of ginger
1.5 inches of galangal
2 pieces of lemon grass (bottom part)
3 bird’s eye chili
1 bulb of garlic
1 big onion
1 piece Kaffir lime leave
1 handful of curry leaves
1 tablespoon of chicken curry powder
½ tablespoon of chili powder
1 teaspoon turmeric powder
1 teaspoon of salt
1 tablespoon of ground black pepper
1 tablespoon of honey
1 tablespoon of corn flour
One hour before cooking, marinade chicken thighs with:
1 tablespoon of baba’s chicken curry powder
½ tablespoon of chili powder
1 teaspoon turmeric powder
1 teaspoon of salt
1 tablespoon of ground black pepper
1 tablespoon of honey
In a spice grinder, grind finely:
1.5 inches of ginger
1.5 inches of galangal
2 pieces of lemon grass (bottom part)
1 bulb of garlic
1 big onion
1 piece Kaffir lime leave
4 curry leaves
3 bird’s eye chili
Add 3 tablespoon of water to the cornflour and mix with chicken. Add grinded spice and remaining curry leaves (The corn starch will ensure the grinded spices stays intact with the chicken.) Use a plastic glove to do the mixing.
Prepare to deep fry. Ensure you have enough canola oil to completely submerge the chicken during frying.
Heat up the oil to 160 degrees Celsius. Fry the chicken for 10 to 12 minutes.
Whenever the chicken are done, scoop up all the remaining spices in the pot. Place the chicken and fried spices in a strainer to strain off excess oil. Then serve the chicken on a banana leave.
Repeat process
Sunday, April 26, 2009
MEE SIAM SINGAPORE
Here's how it done...
Prepare mixture A and set aside..
Cut & Blend:
5 Shallots
3 Cloves garlic
6 Dried chilli
1 tablespoon shrimp paste (Belacan)
2 onions
6 candle nuts
Prepare mixture B and set aside
Blend:
4 heaped tablespoon of preserved yellow beans (Tau Cheo)
1.5 tablespoon of Palm sugar (Gula Merah)
1/2 teaspoon of salt (Do not add more than this coz Tau Cheo is already salty)
Cook mixture A in 5 tablespoons of olive oil until fragrant then add mixture B
Add 1 litre of water
Simmer for 30 minutes under slow heat.
Blanch vermicelli in boiling water for 30 seconds
Heat 4 tablespoon of olive oil
Stir fry 1 clove of garlic, 3 tablespoon of pounded dried shrimp, 2 tablespoon of chilli paste & 1 tablespoon of tomato paste. Add the vermicelli & cook lightly.
Serve piping hot.
As you like, garnish with:
Potato Cake (Bergedil)
Chopped Spring onion & coriander leaves
Boiled egg
Blanced bean sprout
Diced fried bean curd
Wednesday, April 15, 2009
BLUEBERRY CHEESECAKE
The ingredients..
The Crust:
2 cups (190 grams) of Digestive biscuits (Blend whole cookies in a food processor
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Knead all the ingredients together until they become cookie dough
The Filling:
1 kg Philadelphia cream cheese. (Room temperature)
1 cup (200 grams) castor sugar
3 tablespoons (40 grams) all purpose flour
5 large eggs. (Room temperature
1/3 cup (80 ml) whipping cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla essence
½ teaspoon of salt
Topping:
Canned blueberry paste. Alternatively, you can use strawberry paste.
Grease spring form pan with butter. Make sure that the spring form pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools
Press the cookie dough evenly over the bottom and about 2cm up the sides of the spring form pan. Cover and refrigerate while you make the filling.
For Cheesecake Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on low speed until smooth. Scrape down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape the sides of the bowl again. Add the whipping cream, lemon juice, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling.
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Brush the sides of the cheesecake with melted chocolate.
Spread the blueberry paste on top of the cheesecake and refrigerate it again for another hour at least. (If the top of your cheesecake still cracks, the blueberry topping will hide them)
Bon appétit.
Friday, March 20, 2009
BUTTER AND CHEESE PRAWN & CALAMARI
Prepare the prawn & calamari...
For the prawn, Remove the head & devein them, leaving the shell intact.
For the calamari, cut them into 4x4cm squares. If you have time, you could make crosses pattern with a knife on the calamari squares so that they look nice.
Deep fry the prawn & Calamari for 20 seconds & set aside
If you use lobster, slice them into 2 pieces, from head to tail and fry for 25 seconds.
Egg Floss Topping...
Melt 2 tbsp of salted butter
Add 6 tbsp of canola oil
Keep swirling oil & butter under high heat. Use a ladle bottom.
Add 4 egg yolk and keep swirling
Add 1 teaspoon sugar & 1/4 teaspoon of salt and 6 pieces curry leaves quickly
When it turns brown & flossy, strain the floss of the oil
Keep them aside as garnish
Cheese & butter Sauce..
Under low heat,
Add ½ block of butter (Unsalted)
When the butter melts:
Add 1 tablespoon of minced garlic,
A handful of crumbled curry leaves
5 thinly sliced bird’s eye chili
When the garlic turns light brown:
Add 1/2 cup of evaporated milk
½ teaspoon of salt
2 teaspoon of sugar
Add parmesan cheese
Add the prepared prawns & calamari or lobster
Increase the heat into high and continue to stir for another 1 minute
Sprinkle with egg floss & coriander Leaves.
This would be the best ever butter & cheese prawn you will ever taste. Bon appetit.
Sunday, March 15, 2009
HAINANESE CHICKEN RICE
Chicken Ingredients
One chicken
10 glasses of water
Index finger length fresh young ginger, peeled
2 cloves garlic, peeled
One stalk of spring onion, chopped
Half tsp salt
2 Tbs olive oil (or canola oil)
How to cook the chicken broth...
Stuff the chicken with salt, garlic, ginger and spring onions.
Boil 10 glasses of water in a large pot. Add chicken, breast side down, submerging completely.
Boil water, turn the heat down to very low and simmer for 30 to 40 minutes, uncovering once to turn chicken over.
Remove chicken and drain liquid from the body cavity. Retain liquid for later use.
Wash under tap water for 2 minutes to stop the cooking process and to tighten the skin.
Drain, rub some Sesame oil over and let the chicken cool to room temperature.
Chop the chicken into bite-sized pieces and serve garnished with sliced cucumbers and tomatoes. Coriander (cilantro) leaves can be used to decorate the top. Keep broth for cooking rice, making the soup and to make the chilli sauce.
Alternatively, rub the boiled chicken with light soy sauce, sesame seed oil, cumin powder & honey. Fry the chicken for about 5 minutes or roast them for 10 minutes
Chicken Rice Ingredients...
5 cloves garlic, peeled and chopped finely (For best result, use the food processor. Not the blender)
5 shallots or onions, peeled and chopped finely
Two-and-a-half Tbs olive oil
Three-quarter to three-and-a-half cups chicken broth (from the boiled chicken)
Three-quarter tsp salt
How to cook the rice...
Wash rice and drain in a colander for 10 minutes
4 Tablespoons of olive oil over medium heat in a rice cooker pot. Add shallots and stir fry for one minute till fragrant. Add garlic and stir fry for one minute.
Add the rice grains and stir fry for 3 to 4 minutes.
Add the chicken broth and salt. Start the rice cooker or boil over high heat and lower down the heat to steam the rice when the water level reaches the level of the rice grains and steam holes appear. Steam for 30 to 40 minutes till rice is cooked.
Chilli Sauce Ingredients..
6 fresh red chilli peppers
4 shallots
1 bulb of garlic
Thumb size fresh young ginger
Half cup boiling chicken broth (from the boiled chicken)
4 tsp lime or lemon juice
One tsp rice vinegar
2 tsp sugar
One tsp salt
How to cook the chilli sauce..
Peel shallots, ginger and garlic. Add the chillies and use a food processor to grind the ingredients.
Put all into a bowl and add the boiling chicken broth. Add remaining ingredients, cool and leave for at least one hour before serving.
Serve the dish with light soy sauce, the chicken broth, rice, the chicken, tomatoes, cucumber & lettuce. Enjoy the best Chicken Rice recipe ever.
Sunday, March 8, 2009
TOM YAM GOONG
Add 2 cubes of good quality chicken stock
Add these into the boiling chicken stock:
3 stalk of bruised lemon grass (Cut each stalk into 5 parts )
3 cm of galangal (Cut thinly)
½ Onion or 4 shallots (Cut into wedge shape)
4 bird’s eye chilli (Cut each chilli into 3 pieces. You can have more if you want it hotter)
2 coriander root (Crushed. The root has a special flavour. Just make sure you clean them well)
2 wedges of garlic (Crushed)
A handful of Kaffir lime leaves. (Strip the veins of 6 kaffir lime leaves, the middle part of the leaf) Add 2 tablespoon of sugar
½ teaspoon of salt
After 5 minutes add:
Small Tomatoes (Cut into 3 pieces. It important to use tomatoes even if you don't like to eat them)
Straw mushrooms or button mushrooms (Do not use mushrooms that has strong taste like shitake and oyster mushroom)
Nam Prik Pow mixture (½ a cup of Evaporated milk, mixed with 2 tablespoon of Thai Chili Paste known as Nam Prik Pow. A good brand is Pantai Norasingh or Mae Pra Nomh)
Switch off the heat and immediately:
A mixture ofLime juice from 3 large seedless lime and same amount of Thai fish sauce (Use good quality fish sauce)
Add Spring onion, & Prawn (deveined)
Garnish with coriander leaves (This is important too)
Saturday, March 7, 2009
NORTH INDIAN FISH CURRY
Mix the spices to make a paste:
2 Tablespoon of fish curry powder
1 Tablespoon of Chilli powder
½ a glass of warm water
Set aside:
1 Tablespoon of tamarind pulp (Dissolve with a bowl of warm water, remove the seeds)
½ a cup of Olive oil
1 bulb of garlic (Sliced thinly)
4 shallots (Sliced thinly)
1 teaspoon of mustard seeds & fenugreek seeds (Mixed)
2 stalk of lemongrass (Smashed)
1 teaspoon of salt
1 tablespoon of sugar
1 handful of curry leaves (Divide by 2 portions)
1 tablespoon of almond powder
1 glass of fresh milk or coconut milk or 1 cup of plain yoghurt (Your choice)
Vegetable of your choice: Aubergine or eggplant or lady’s finger (Optional)
1 Tomato ( cut into 4 pieces)
1 fish, cut into pieces (Any fish of your preference)
Coriander leaves (For garnish, it's important too)
It's cooking time…
Heat up the olive oil & immediately fry the:
Garlic & shallots
Add the curry leaves, mustard seeds & fenugreek seeds
Mix in the spice paste & fry until the mixture turn brown
Add and continue cooking under medium heat:
The tamarind juice
Lemongrass
Salt & sugar
Some more curry leaves (crumpled)
Almond powder
The fresh milk or Coconut milk or plain yoghurt (I would prefer to use the low fat milk or yoghurt)
Then you may add the fish & continue to cook for 5 minutes
Then add the vegetables & tomato, after 3 minutes, turn of the heat.
Serve & garnish with coriander leaves (This will a special taste to the curry too)
Eat with steamed rice or any kind of bread. Bon Appetit!!
Monday, March 2, 2009
XINJIANG LAMB KEBAB
Cut the 1kg of lamb into long thin strips with a good ratio of its fat
Blend these spices together..
1/2-cup ground cumin
1 tablespoon coriander seeds (optional)
½ cup lemon juice
Method...
Soak bamboo skewers in cold water. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
Thursday, February 26, 2009
KUNG PAO CHICKEN
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp corn starch
1 egg
1 tbsp water
Prepare the sauce mixture:
1.5 tbsp Hoisin sauce (Available at most asian food section)
1 tbsp dark soy sauce
4 tbsp light soy sauce
1 tsp rice vinegar or apple cider vinegar
1 tsp corn starch mixed with cold water (Makes it easier to dissolve)
1 tsp sugar
1 tbsp sesame oil
Prepare the spices..
De seed 5 dried chili
Toast 1 tbsp of Szechuan peppercorn (optional or replaceable with black peppercorn)
Chopped green onion (spring onion)
8 thin slices of ginger
4 cloves of crushed garlic
Soaked & sliced shitake mushroom
Handful of roasted groundnuts of cashew nuts
Time to cook…
Fry the chicken till light brown and set aside
Stir Fry:
Shallow fry the dried chili, Szechuan peppercorn till it’s brown (Use Olive oil or Canola oil)
Add garlic & ginger
Add shitake mushroom
Add the chicken
Add the sauce mixture
Add the green onion & nuts
Serve with rice
Alternatively, you could replace the chicken with thinly sliced beef.
Thursday, February 19, 2009
NASI LEMAK.. A Malaysian favourite
2 cups of long grain rice
3 screwpine leaves (pandan, tie them up into a knot)
Ginger slices
Lemon Grass
2 cloves of sliced garlic
Salt to taste
1 bowl of thick coconut milk
Some water
Ingredients for Sambal Ikan Bilis
1 cup of waterTamarind Juice from Tamarind pulp (1 tablespoon, heaped) 2 shallots
1 bulb of garlic
1 Cube gula melaka
1 cm ginger
10 dried chillies1 teaspoon of belacan (prawn paste)
1 tablespoon of dried shrimp
1/4 teaspoon of salt
½ cup raisins
3 ringed Onions
1 cup fried ikan bilis (dried anchovies)
For Garnish..
2 hard boiled eggs (cut into half)
Peanuts roasted or fried
1 small cucumber (cut into slices and then quartered)
Method:
Nasi Lemak
Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves, ginger & garlic into the rice and cook your rice.
Sambal Ikan Bilis
Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. (Just 1/2 cooked)
Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes.
Squeeze the tamarind constantly to extract the flavor into the water.
Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the fried ikan bilis and stir well.
Add tamarind juice, salt, and sugar.
Simmer on low heat until the sambal thickens.
Serve...
Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
Serve with peanuts, cucumber slices, and hard-boiled eggs
Tuesday, February 17, 2009
THAI STEAMED FISH
Steam hammour or any white meat fish with ginger, coriander roots, salt & sesame oil
The gravy..
Boil fish stock from the steamed fish water
Add in:
Blended lemongrass (2stalks)
Match shapes galangal & ginger
Kaffir lime leaves
Sugar & salt
Fish sauce
Vinegar (cider & rice)
Light soy sauce (Not too much)
Chili padi (Bird's eye chilli)
Lime juice
Sweet Onion
Garlic
Fish Sauce 2 tbsp
Add Thickening sauce (Corn Flour with cold water)
Serve..
Place the fish on a metal plate with candles heating it up. Pour the gravy over the fish & garnish with spring onion & coriander