Tandoori Chicken

Ingredients:
6 pieces chicken (breast or drumstick) ~ 2 or 3 long slits

2 tbsp lemon juice

1 tsp chili powder

1 tsp salt

Marinate:

200g yogurt

1 tbsp coriander powder

1 tbsp cumin seed powder

1 tbsp garam masala powder

1 tbsp ginger garlic paste

½ tsp paprika

1 tsp peppercorn powder

½ turmeric powder

1 tsp red color

1 tsp salt to taste

Directions:

1. Clean & cut 2 or 3 long slits on each piece.  Apply salt, chili powder & lime juice all over the chicken & keep aside for 15 minutes.
2. Make the marinated with coriander, cumin, garam masala, ginger-garlic paste, paprika, peppercorn, turmeric & red color to a smooth paste.   Add ½ tsp salt to the paste & mix well with yogurt.
3. Apply the paste all over the chicken, making sure to apply well between the slits & inside.
4. Preheat oven to 425 deg C.  Cook for 20-35 minutes till the chicken is tender.   Remove from oven.
5. Place the chicken on the grill to medium-high heat.   Allow it to cook for about 5-8 minutes on each side.
6. 6. Garnished with sliced onions & lime wedges.   Serve.

Mini M&M's & Kisses Muffin

These cake-like muffins made with buttermilk are soft and moist. I replaced mini M&M's & Kisses chocolate instead of chocolate chips & I omitted sultanas cuz my girls do not like it....

Ingredients:
90g unsalted butter

140g sugar

1 egg

190g all-purpose flour (I used plain flour)

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup buttermilk

1½ tsp vanilla extract

2 tbsp sultanas (optional)

Mini M&M's & Kisses Chocolate to sprinkle on top

Ingredients:

1. Preheat an oven to 180 deg C.
2. Combine butter & sugar, beat on medium speed until light & fluffy.  Add egg & beat well until pale & smooth.
3. Another bowl, stir together the flour, baking powder, baking soda, salt & sultanas (I omit).
4. Add to the butter mixture, alternating with the buttermilk & vanilla.  Stir until just evenly moistened.   The batter will be slightly lumpy.
5. Spoon the batter into the prepared muffin cups, filled each ¾ full.  Sprinkle top with mini M&M & kisses chocolate.
6. Bake until the muffins are golden for 15-20 minutes.   Transfer the muffin to a wire rack & let cool.

Note:

To make your own buttermilk; add 1-½ tsp lemon juice or vinegar to 125ml milk.  Let it stand for 15-30 minutes.

Ayam Masak Kicap ~ Chicken with Sweet Soya Sauce

Ingredients:
500g Chicken ~ cut into small pieces or Chicken wings

½ cup water

3 potatoes (cut wedges & fry)

7 tbsp sweet soya sauce (kicap manis)

3 tbsp tomato sauce

2 tomato

1 tbsp black pepper

Oil

To be sliced:

1 large onion

3cm ginger

2 garlic

3 shallots

3 red pepper

3 green pepper

Directions:

1. Heat oil & sauté the sliced ingredients except the onions, till fragrant
2. Add chicken, water, soya sauce & tomato sauce. Let it boil & chicken cooked
3. When it’s slightly thicken, add the rest ingredients & stir well.

Pandan Chicken (Chicken wrapped with Pandan Leaf)

Ingredients:
500g chicken meat (the best part is the thigh)

1-½ tbsp chopped coriander/cilantro roots

1-½ tbsp garlic

¾ tsp white peppercorn (I used ground pepper)

1 tbsp palm sugar (or white sugar)

1-½ tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp Chinese cooking wine

1 tbsp sesame oil

1 tbsp milk (I used fresh milk)

Pandan leaves

Sauce:

4 tbsp water

2 tsp dark soy sauce

1 tsp light soy sauce

2 tbsp palm/white sugar

½ tsp ginger

1 tsp sesame seeds (Optional)

Directions:

1. Cut the chicken into 2” chunks and leave the skin on.
2. Add garlic, peppercorn & coriander/cilantro roots to make a paste.
3. Transfer to a bowl; add soy sauce, palm/white sugar, Chinese cooking wine, sesame oil & milk.   Mix well.
4. Add the chicken & mix well.  Cover & marinate for an hour or overnight in the refrigerator.
5. In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
6. Create little “Pandan-leaf” packets.   Add one piece of chicken per leaf packet.
7. Fry the leaf packet on medium heat for 3-4 minutes per side until brown.

Stingray aka Ikan Bakar

Ingredients:
500g Stingrays
6-8 shallots
3 clove garlic
1” ginger
2 stalk lemongrass
10-15 turmeric / lime (kaffir) leaves
3-4 bird’s eye chili
3 red fresh chilies
Tamarind juice
Salt & sugar
Banana Leaves / Aluminum foil

Directions:

1. Heat oil & sauté the blended ingredients
2. Add tamarind juice & stir well
3. Add sugar & salt to taste
4. Marinate the sauce on the stingray & wrap with banana leaves.
5. Grilled the stingray for 10-15 minutes each side

Panang Curry (Gaeng Pa-Naeng)

Panang Curry (sometimes written Penang Curry) is a dry curry that is fried in coconut milk, and not boiled. Panang uses the thicker part of the milk or the cream only. It’s typically made with beef, although you can also make it with prawn or chicken. It is usually just meat and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil.
I used prawns as my dear husband requested.

Ingredients:
2 cups coconut milk

1 tbsp shredded lime leaves

½ tsp palm sugar (or brown sugar)

250g sliced beef (stir-fried beef) / fresh prawn ~ medium size

Paste:

(Use a food processor to blend all these ingredients or mortar)

2-3 tbsp chili paste (to your preference how spicy you want it)

1 tsp salt

1-1/2” galangal

2 stalk lemongrass

1 tbsp coriander root

1 tbsp peanuts ~ roasted

1 tsp coriander seed ~ roasted

1 tsp cumin seed ~ roasted

3 cloves garlic

5 shallots

1 tsp shrimp paste

Directions:

1. Heat a pan on medium-high heat; add ½ cup of coconut cream.  Add all the paste & mix well.
2. Fry the paste but not too dry that it sticks & burns.  Keep adding a little bit of coconut cream when it gets too dry; maybe about ¼ cup every minute.
3. The paste should start to smell really good after 4-5 minutes.  Start to see a lot of oil rising to the top, especially where it’s bubbling.   When it does, add your meat.
4. Cook the meat until cooked, add lime leaves & palm sugar.  Keep stirring for about 3-5 minutes so the flesh is soft.  If it’s too dry, add a bit more of the coconut milk.  Remove & serve.

Thai Fish Cake

Ingredients:
500g fish fillet (any kind)

1 egg ~ beaten

3 tbsp cornflour

1 tbsp Thai fish sauce

3 tsp red curry paste (i used chili powder)

½ cup fresh coriander leaves

1 fresh red chili ~ deseeded & chopped

10 green beans ~ sliced thinly

1 spring onion ~ chopped

Oil for fry

Sweet chili sauce

Directions:

1. Process the fish fillets in a food processor.
2. In another bowl, add the egg, cornflour, fish sauce, chili paste, chopped chili & coriander ~ process until combined.
3. Transfer the mixture & fish fillets to a bowl & add the beans & spring onion.  Mix well.
4. Heat the oil in a large frying pan.   Fry patties & flip when golden brown.   Remove when cooked & drain.
5. 5. Serve with sweet chili sauce.

Mee Soto Ayam

Ingredients:
1 whole chicken

600g mee hoon

300g bean sprout (tauge)

2 potatoes ~ boiled

4 cloves

6 cardamoms

1 cinnamon

Blended:

2 tbsp coriander powder

1 tbsp coriander seed ~ roasted

1 tbsp fennel powder ~ roasted

1 tbsp fennel seed ~ roasted

1 tsp turmeric powder

1 stalk lemongrass

1” galangal (Lengkuas)

6 cloves garlic

1 or 2 large onion

5 candlenuts (Buah keras)

White pepper

Garnishing:

Spring onion ~ chopped

Chicken meat ~ shredded

Chili sauce:

15 bird’s eye ~ blended

Sweet soy sauce (kicap manis)

Directions:

1. Boil chicken & enough water for the soup.   Add in the blended ingredients together with cloves, cardamom & cinnamon stick.  Add salt to your taste & let it boils.
2. When chicken cooked, dished out & put aside.   Keep the soups boiling.   Add salt & white pepper.
3. Blend the potatoes with a little of soup.   Mix into the soup & stir well.

Grilled Cheese Toast

Ingredients:
2 sliced of white bread

2 sliced of cheese

Butter

Directions:

1. Spread butter on one side for both white bread
2. Heat the pan on slow fire & put the 2 sliced of white bread where the butter is spread.
3. Put a sliced of cheese on top of each white bread for a minute.
4. Put the bread with cheese on top of the other cheese bread like a sandwich.

Fish Fillet Fried Rice ~ Philippines Style

Ingredients:
150g fish fillet ~ cut into 1” x 1” cube

250g mixed vegetable

3 eggs beaten

6 cups of cooked rice

1 tbsp minced garlic

1 large onion ~ diced

1/8 cup oyster sauce

1 tsp sesame oil

Salt & pepper

Oil

Directions:

1. Season the fish fillet cubes salt & pepper & let stand for 15 mins
2. Heat oil & pour the beaten eggs.  Cook just until set.  Transfer to a chopping board & chop coarsely.  Set aside.
3. Heat oil & fry fish cubes in batches until golden brown.  Drain on paper towel & set aside
4. Heat oil & sauté garlic & onion for about 1 minute.   Add mixed vegetable.  Stir-fry over medium heat for about 30 seconds.  Add rice into the vegetable, breaking up any lumps.   Stir in oyster sauce.  Stir until rice is heated through.
5. Add eggs & fish fillet cubes.
6. Season with chicken stock powder & stir to distribute eggs & fish fillet cubes.
7. 7. Turn off the head & add sesame seed oil.  Stir a few more time & serve.

Chicken / Beef Curry

Ingredients:
3-4 shallots ~ sliced

2-3 cloves garlic ~ sliced

1” fresh ginger ~ sliced

3 stalks lemongrass ~ pounded

1 cinnamon

2 star anise

2 cardamoms
2 potatoes ~ cut quarters

2 carrots ~ cut

200ml fresh milk / 200ml coconut milk

Salt to taste

Paste:

5 tbsp curry powder

1 tbsp chili paste

Curry leaves

Directions/Instructions:

1. Heat oil & sauté all the ingredients till golden.
2. Prepare curry paste.  Add water, chili paste & curry leaves.  Mix well the paste.
3. Add in the curry paste together with the sauté ingredients.  Stir well for 2-3 minutes until the paste is cooked.
4. Add in the chicken.  Keep stirring the chicken together with the paste for another 1-2 minutes.
5. Pour in the water as enough to almost cover the chicken.
6. Combine the potatoes & carrots.   Let simmer until the potatoes & carrots are tender.
7. Add in the fresh milk / coconut milk.  Keep on stirring the mixture well.  Add salt to taste.

Sayur Lodeh aka Coconut Curry Vegetable Stew

Ingredients:
½ head cabbage
2 carrots
½ turnip
2-3 firm tofu
10-15 green beans
200ml coconut cream
4-6 cup of water

Paste:
2 tbsp chili paste
2 tsp shrimp paste
2 medium onion
4 garlic
2 stalks lemongrass
17 small dried shrimp ~ soak into water
1” ginger
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin seed
1 tbsp chili powder
4 tbsp oil

Directions:

1. Combine coconut & water to form “thin coconut milk”.
2. Cut all the vegetables into small cubes & stick
3. Heat oil & sauté the blended ingredient till fragrant
4. Add thin coconut milk & bring it to a gentle boil.
5. Dump in all the vegetables & tofu & simmer it till the vegetable are tender.
6. 6. Add salt to taste & serve with hot rice.

Vietnamese Lemongrass Chicken

Ingredients:
2 tbsp fish sauce

3 cloves garlic ~ crushed

1 tbsp curry powder

½ tsp salt

2 tbsp + 1-1/2 tbsp sugar

Chicken wing / Chicken meat

3 tbsp water

3 tbsp oil

2 lemongrass ~ minced

1 large shallot ~ sliced

3 red chili ~ seeded & minced

Directions:

1. In a bowl, combine the fish sauce, garlic, curry powder, salt & 1-1/2 tbsp sugar.  Add chicken meat to coat
2. In a small skillet, mix the remaining of 2 tbsp of sugar with 1 tbsp of water & cook over high heat.  Stirring until the sugar is dissolved.  Cook without stirring until a deep amber caramel forms.  Remove from the heat & stir in the remaining 2 tbsp of water.  Transfer to a bowl.
3. Heat oil & sauté lemongrass, shallot & red chili & stir-fry till fragrant
4. Add chicken & caramel & stir-fry until the chicken is cooked through and the sauce slightly thickened.

Sausage Bread Roll With Breadcrumbs

Ingredients:
Bread
Hotdogs
1 large egg, beaten & season with salt
Breadcrumbs
Oil for frying
Directions:

1. Roll bread to a thin layer using a rolling pin
2. Place hotdog on bread & roll.  Use “egg” to stick
3. Then dip it in egg & lastly roll it on the breadcrumbs
4. Heat oil & fry the roll till it is golden brown

Fried Laksa Seafood

Ingredients:
500g Laksa noodles
2 eggs ~ scramble & set aside
1 1/2 tbsp chili paste
3 cloves garlic ~ finely chopped
100g bean sprout
200g medium fresh prawn ~ peeled, fried & set aside
1-2 squid (medium size) ~ ringlet

Sauce:
1 tbsp oyster sauce
1 tbsp abalone sauce
1 tbsp light soy sauce
1 tsp sesame oil

Sliced:
2 large onions
3 fresh red chilies
200g Chinese cabbage
25 carrot
25g spring onion

Directions:

1. Heat oil & saute chopped garlic & add chili paste.  Stir fry till fragrant.
2. Add squid, sliced onion & fresh red chilies.  Keep stir fry the mixture well.
3. Add the cabbage & stir the mixture well for another 2 mins.
4. Add sauce mixture & white pepper into the mixture.  Stir the mixture well.
5. Then add laksa noodle, prawn & eggs.   Stir the mixture well again.
6. Finally add in bean sprout & stir for another min. & remove from heat.

Cheese Cake ~ New York Style

This recipe is steam-bake in the oven.  I was too excited that I forgot to take the picture till my sister reminded me.....So, this is how the cheese cake look after steam-bake....

Ingredients:
3 pounds (Six 8-pound packages) cream cheese

½ cup all-purpose flour (I used plain flour)

2-¼ cups fine sugar

1 cup sour cream

1-½ tsp vanilla essence

5 large eggs

Lemon grind

½ tbsp lemon juice

Directions:

1. In the bowl of an electric mixer, beat the cream cheese on medium speed until fluffy about 3 minutes, scraping down sides as needed.
2. In another large bowl, whisk together sugar and flour.  With mixer on low speed, gradually add sugar mixture to cream cheese.  Mix until smooth.
3. Add sour cream and vanilla; mix until smooth.
4. Add eggs, one at a time, beating until just combined ~ do not over mix!
5. Add lemon grind & lemon juice; mix well.
6. Pour cream cheese filling into prepared pan.
7. To prevent the cake from cracking, the batter is steam-baked or using the bain marie method.  That is the baking pan is put into another baking pan filled with water.
8. Steam-bake at 150-160 deg C for 1-1/2 hours.
9. Put in the fridge for the cake to cool.

Lemak Laksa

Serving 6-10 person

Ingredients: (Use a food processor to make the paste)
2 lemongrass
2 thumb size galangal (lengkuas)
6 candlenuts (buah keras)
15 shallots
1 tbsp ground chili powder
1 sliced shrimp paste (belachan)
½ tbsp turmeric powder
½ tbsp coriander powder (ketumbar)
4 oz dried prawn ~ ground finely
4lbs Laksa noodle

Garnish:
1-1/2 tiger prawn ~ boiled & peeled
1-1/2 fried fish cake ~ sliced
4 lbs laksa noodles
Laksa leaves (daun kesom) ~ washed & shredded
Tofu puff ~ cut halves
Eggs ~ boiled & halves

Directions:

1. Heat oil & add the ingredients to stir fry on low fire till fragrant & chili oil oozes out from the mixture.
2. Add in the ground dried prawn & stir fry mixture for another 2-3 minutes
3. Add in the prawn stock (30 oz) & coconut milk (30 oz) & bring to boil
4. Add sugar & salt to taste.   Then add the tofu puff, lower the fire & simmer for 10 minutes.  Continuously stirring

Sour Fish Soup aka Ikan Masak Singgang

Ingredients:
Fish ~ any kind of fish to your liking
1 Onion ~ sliced
1 clove garlic ~ sliced
½” ginger ~ sliced
1 red & green chili ~ seeded & halves
1 lemongrass ~ crushed
1 tsp shrimp paste (Belachan) / Tamarind juice ~ mixed
1 tsp turmeric powder
Salt/Ajinamoto & Water

Directions:

1. Heat oil & sauté the slices ingredients till fragrant
2. Add turmeric powder & the mixture of shrimp paste & tamarind juice
3. Add water to make gravy & add fish, red & green chili
4. Lastly, add salt & ajinamoto

Fried Rice Traditional aka Nasi Goreng Kampong

Ingredients:
1 large onion
2 clove garlic
5 fresh red chilies ~ seeded
1-1/2 ikan bilis ~ soaked
1-1/2cm prawn paste (Belachan)
1 tsp salt to taste
3-4 cups cooked rice
1 egg beaten
3 tbsp oil

Directions:

1. Used mortar, pound onion, garlic, chili, salt, ikan bilis & Belachan till fine
2. Heat oil & add pounded ingredients.  Stir fry till fragrant
3. Add rice stir till well combined
4. Add eggs & still well-combined
5. Serve with sunny side up egg & fish crackers

Kuih Kaswi

Ingredients:
(A) 2 cup wheat flour (tepung gandum)
      1 cup starch flour (tepung kanji)
      4 cup water
      2 screwpine leaves ~ tie knot
      ½ tsp salt
      ¼ tsp air kapur

(B) 400g plum sugar (gula melaka)
      1 cup fine sugar
      2 cup water

Directions:

1. Mix all the ingredients (B) into the pot & bring to boil.   Put screw pine leaves (Pandan leaves).  Use the drainer to drain & let it cool.
2. Mix together all the ingredients (A).
3. Add ingredient (B) into ingredient (A) & mix well.
4. Use the steamer, spread a little butter on the tray.   Add the mixture into the tray & steam for about 25-30 minutes.
5. Let the cake cool down before take out from the tray.
6. Add salt & screw pine leaves into coconut & steam for about 30 minutes.