Fried Macaroni (Kids' Version)

Ingredients:
1½ cup macaroni
1 large onion ~ diced
3 cloves garlic ~ minced
½ cup minced meat/chicken
1 medium carrot ~ sliced
1 medium tomato ~ cubes
3 hotdog ~ cut diagonal
1 cup prawn ~ wash & devine
1 red chili ~ deseeded & sliced
Some bean sprout
2 eggs ~ beaten & scrambled set aside
Salt to taste
Oil

Sauce:
2 tbsp chili sauce
2 tbsp tomato sauce
1 tbsp oyster sauce
½ tbsp dark soya sauce
1 tsp sesame oil

Directions:

1. Boil the macaroni till soft. Drain the macaroni & add little olive oil to prevent it from getting sticky.
2. Heat oil in wok, saute diced onion & garlic till fragrant.  Add minced meat/chicken & cook for 1-2 minutes.  Then add the tomato dices & sauces.  Stir the tomato soften.  Add ½ cup of water, carrots and cook till the carrots soften.
3. Add the hotdog, prawn & cook another min or prawn turns pink.  Add salt to taste.
4. Add red chilli & macaroni, mix the mixture till all coated well.  Then add the bean sprout, scrambled egg & mixture all well.  Serve immediately.

Nasi Kerabu Bunga Telang aka Blue Rice Salad

Ingredients:

2 small fish ~ fried & shredded meat
70g grated coconut
1 salted egg ~ diced
2 tbsp sambal belacan (ready made)
50g salted threadfin fish (ikan kurau asin) ~ pounded
30g bean sprouts

Rice:
3 cup Basmathi rice
3.5 cup of water
30-35 blue peas flower (Bunga Telang)

Finely Sliced:
3 shallots
1 torch ginger bud (bunga kantan)
15 mint leaves (daun kesum)
3-4 kaffir leaves
1 turmeric leaves (daun kunyit)

Directions:

1. In a pot, boil water together with the blue peas flower on a low fire till the flower turns white.  Wash the Basmathi rice & soak for about 15 mins, drained & cook the rice with the blue solution.  Cook in a rice cooker.
2. In a small pan, fry the grated coconut till it turns golden & set aside.
3. To assemble the kerabu (salad), mix all the sliced ingredients, fish meat, grated coconut, salted egg, salted fish, sambal belacan, bean sprout & rice together.  Serve

Nasi Telang Kerabu

I have been looking for this "Bunga Telang" or another for English is "Blue Peas Flower" at the wet market or NTUC but could not find any.  Fortunately, my helper found this flower near our condo along the street & she brought some home.


 

Bunga Telang or Blue Pea Flowers

 

Pandan Cherry Cake

Source: Salwah Omar (Wedding by Salwah)

Bake Pandan Cherry Cake this morning...it's so moist and my gals love it!

Ingredients:
180g Cake flour
1 tsp baking powder
50g coconut powder
1/8 tsp salt
70g dessicated coconut
70g cherries ~ sliced
5 eggs
380g unsalted butter (SCS)
180g castor sugar
150g condensed milk
1-2 tsp pandan flavor
(Green coloring ~ optional)

Directions:

1. Preheat oven to 170 deg C.  Spray non-stick canola oil on the bundt pan & set aside.
2. Sift cake flour, coconut powder & baking powder.  Take a quarter portion of the flour mixture & mix in with dissicated coconut & cherries.
3. In a mixing bowl, cream butter & sugar till light.   Add eggs one at a time, while mixing till fully incorporated.
4. Add pandan flavour, salt & condensed milk, beat till well mixed.
5. On low speed, add flour in batches, till all flours mixture has been incorporated.  Mix in the flour-cherries mixture till well incorporated.   Do not overbeat.
6. Pour batter into bundt pan & bake for 30-40 mins.

Seafood Crispy Noodle

Ingredients:
1 crispy noodle (I used Yee-Fu)
1 tbsp cooking oil
3 cloves garlic ~ minced
100g prawn ~ washed & devine
100g beef ~ (I used stir-fry beef)
100g squid ~ cut ringlets
2 sliced ginger
Chye sim ~ cut 5cm length
1 small carrot ~ cut round/diagonal
1½ cup chicken stock (water + 1 cube)
2 tbsp oyster sauce
1 tbsp soy sauce
½ tsp sesame oil
½ tsp white pepper
Cornstarch solution

Directions:

1. Heat oil in a wok, saute garlic & ginger till fragrant.
2. Add the oyster sauce, soy sauce, sesame oil, white pepper & chicken stock.  Stir well & let it boil for about 2 mins.
3. Add all the seafood & vegetable & cook another mins or prawn turn pink.  Dish out the seafood & vegetable on top of the crispy noodle.
4. Thicken the gravy to desired consistency with cornstarch solution.  Then add beaten egg & stir another min.
5. Laddle hot gravy over the crispy noodles with pickled green chili at the side.   Serv immediately.

Bought this at NTUC

Rendang Chicken & Carrot Rice

Rendang Chicken

1 Chicken ~ cut 8 pieces

2 tbsp chili paste

1 dried tamarind (asam keping)

150ml thick coconut milk

200ml water

1 turmeric leave ~ finely shredded

3 kaffir leaves ~ torn into few pcs

2 lemongrass ~ bruised

5 tbsp cooking oil

2 tsp salt to taste

1½ tbsp sugar

Blended

5 cloves garlic

2 shallot

2 big onion

1" ginger

1" galangal

2 lemongrass ~ cut small

5 candlenuts

1 tbsp turmeric powder / 1" fresh turmeric

Directions:

1. Blend all ingredients with few tablespoons of water to a fine paste, set aside.
2. Heat oil in a heavy pan, add in blended paste, saute till fragrant.
3. Add in chili paste, continue stir fry for 15 mins.  Add chicken, tamarind peel, turmeric leaves, kaffir leaves & lemongrass.   Stir to mix well for 5 mins.
4. Add in water, continue to simmer for 20-25 mins.  Stir from time to time.
5. Season with salt & sugar, mix in coconut milk.  Continue to cook for another 5 mins.
6. Serve hot with rice or ketupat.

Carrot Rice aka Nasi Lobek Merah

3 cups Basmathi rice

3 green chilies ~ bruised

½ tsp cumin powder

½ cup cooking oil

1 tbsp ghee oil

2 carrots ~ grated

150g tomatoes ~ sliced thinly

3 cloves garlic ~ pounded/minced

1cm ginger ~ pounded/minced

1 large onion ~ sliced

2cm cinnamon bark

3 cloves

3 cardamom

Salt to taste

Directions:

1. Measure water 3½ cup (I used milk) & set aside.
2. Wash rice & drained.  Mix with grated carrots.
3. Heat ghee oil & cooking oil, saute onions & minced ingredients, green chilies, cumin powder.  Stir well till oil rises the surface.  Add tomatoes, cloves, cinnamon, cardamom & water.  When boil, add in rice & salt.  Let it cook.

Daging Masak Merah aka Beef With Red Sauce

As requested by my son, he wants tomatoes rice. So instead of chicken, I decided to cook beef with red sauce aka 'daging masak merah' & add prawn in just for Ally.

Ingredients:
500g beef
3-4 tbsp tomato sauce
3-4 tbsp chili paste
3 tbsp oyster sauce
1 lemongrass ~ crushed
2 tbsp food red color
100ml cooking oil
Salt to taste

Sliced:
6 shallots
3 cloves garlic
3 kaffir leaves
3cm ginger
2 green chilies

Directions:

1. In a pot, add the food coloring with the beef & set aside for 10 mins.  Then add water till cover the beef & boil on medium heat till the beef tender.
2. Dish the beef out of the stock, sliced the beef & set aside.  Do not throw the stock.
3. Heat oil in a wok, saute shallots, garlic, ginger & crushed lemongrass till fragrant.
4. Then add the sauce mixture & stir continously.  Add the kaffir leaves & green chilies.  Continue to stir.
5. Add the beef & mix well.  Add salt to taste.  Cook for about 3-5 mins.  If the beef mixture is dry, you can add the beef stock.

Chicken Fried Steak With White Gravy

Source: Thrown Down with Bobby Flay

Love wathcing Food Network, Thrown down with Bobby Flay.  Another recipe Bobby Flay verse Paula Deen's Southen Chicken Fried Steak.   This is Bobby Flay's recipe & tested.

Ingredients:
1 1/4 pound boneless round steak ~ fat trimmed & pounded 1/4" thick
1 1/2 cups buttermilk
Salt & ground black pepper
2 1/2 cups AP flour
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp sweet paprika
1 tsp cayenne pepper
Canola oil for frying

White Gravy:
2 tbsp AP flour
2 cups whole milk ~ heated
2 tbsp heavy cream
Finely chopped fresh thyme
Salt & ground black pepper

Directions:

1. Preheat oven to 120 deg C.  Cut the steak into 4 equal portions.
2. Place the buttermilk in a medium baking dish & season with salt & pepper.   Combine the flour, garlic powder, onion powder, paprika, cayenne & 2 tsp salt & 1/2 tsp ground black pepper in a bowl & divide 2 baking dishes.
3. Dredge the pcs a few at a time in the flour mixture & pat off excess, then dip in the buttermilk & allow excess to drain off.   Dredge in the second dish of flour & pat off the excess.   Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
4. Place 1" of oil in a large cast iron skillet until it reaches 350 degress F on a thermometer.   Add the steak, 2 pcs at a time & cook until golden brown on both sides.   Remove to a plate lined with paper towels & season with salt.   Repeat with the remaining meat.   Transfer the meat to a rack set on a baking sheet & place in the oven to keep warm while you make the gravy.
5. Remove all but 2 tbsp of the fat from the pan, leaving the crunchy pieces from the breading.   Return the pan to the stove over medium heat.   Whisk the flour into the pan & let cook for 1 min.   Slowly whisk in the warm milk & continue to cook, whisking occasionally until thickened.   Stir in the heavy cream & thyme & season with salt & lots of ground black pepper.   Serve 1 pce per person laddled with some of the sauce.

Mee Goreng Mamak

Ingredients:
1 packet yellow noodles
300g prawn ~ peeled & deveined
1 fish cake ~ sliced
1/2 cup bean sprout
1 onion ~ sliced
2 cloves garlic ~ minced
1 green & red chili ~ deseeded & sliced thinly
1 tbsp chili paste (optional or more if you want spicy)
1 tsp meat curry powder
1/2 cup mixed vegetable

Sauces:
1 tbsp dark soy sauce
3 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp oyster sauce

Directions:

1. Heat oil & saute onion, garlic, chili paste, sliced chilies, curry powder till fragrant.
2. Add in prawns, sliced fish cakes & stir for a while.   Add in sauces & stir for 2 minutes.  Then add noodles & coated the mixture well.
3. Add the mixed vegetables & mix again.  Make a well in the middle & add the beaten egg & corporate well.
4. Lastly add in bean sprout, stir & turn of the heat.   Serve.

Split Pea Soup With Ham & Sausage

Ingredients:
2 tbsp extra virgin olive oil
2 slice bacon ~ finely chopped (I opt this out)
1 large onion ~ finely diced
1 rib celery ~ finely chopped
1 large carrot ~ peeled & cubes
1 small celery root ~ peeled & cubes (I opt this out)
Kosher salt to taste
2 tbsp flour
10 sprigs fresh thyme (I use dried)
2 bay leaves
500g green split peas ~ rinsed & drained
2 large smoked ham rocks
Freshly ground black peper to taste

Directions:

1. Placed oil & bacon in a 6-qt pot & cook over medium-high heat until crisp about 6 mins.  Transfer bacon to paper towel with a slotted spoon; set aside.
2. Add onion, celery, carrots & celery root; season with salt & cook.  Stirring occasionally until soft about 10 mins.  Stir in the flour & cook another 3 mins.
3. Add in the thyme and bay leaves together; add to pot with peas, ham rocks & 7 cups of water.  Bring to boil over high heat.  Reduce heat & simmer covered; until peas are very tender for about 1 hour.  Remove heat.  Discard hearbs.
4. Transfer ham rocks to a plate to let cool, pull off & chop the meat; discard fat, skin & bones.  Stir meat into soup, season & pepper.  Laddle soup into bowls.