Natural Juice To Loose Fat Belly

Source: Instyle Fashion One

Ingredients:
4 Kiwi
2 Apples ~ I use granny smith
1 Pear
2 Whole lemon ~ extract juice
1/4 tsp cloves powder
1 Bunch Mint leaves
5 Glass of water

Method:
- Mix all ingredients together & blend them in a blender.

Note:
Drink 1 glass before breakfast, 1 glass before lunch, 1 glass before dinner & 1 glass before bedtime.  Drink the rest of the juice on 2nd day.   Drink it for 1 month & see how much weight have lost.  Keep drinking until reach the goal.

Mee Goreng Mamak (2nd Version)

Ingredients:

1kg Noodle (yellow)

250g Stir-fry beef ~ marinate w/turmeric powder & coriander powder

3 tbsp chili boh

1 small can tomato puree

3-4 tomato ketchup

¼ cup sweet soy sauce aka kicap manis

1 large onion ~ sliced

4 cloves garlic ~ sliced

1 fresh red & green chili ~ sliced

1 tied mustard leaves / Chye sim ~ cut

100g bean sprout

2 tomatoes ~ sliced

2 medium potato ~ boiled & cut cubes

Salt & sugar

Cooking Oil

Garnish

Cucumber ~ sliced

Calamansi ~ halves

Tomato Ketchup

Method:

1. Heat oil in a wok; add sliced onion, garlic, red & green chilies.  Saute them till the onion soften.
2. Add chili paste, tomato puree, tomato ketchup & marinate stir-fry beef.  Fry until well blended.
3. Add sweet soy sauce (kicap manis), salt & sugar to taste.
4. Add mustard/Chye sim & boiled cube potatoes.   Stir again to combine.
5. Add noodle & bean sprout.   Mix well to combine.
6. Serve hot with side garnishes together sliced cucumber, calamansi & tomato ketchup.

Matcha Marble Castella aka Kasutera Japanese Sponge Cake

Ingredients:
5 Eggs separated (total weight 250-280g) ~ room temperature
120g Sugar
100g Bread flour ~ sifted
2 tbsp Honey diluted w/2 tbsp hot water
1/2 tbsp Matcha powder diluted w/2 tbsp hot water

Directions:

1. Use bread loaf pan & line the inside with baking sheet.
2. Place egg whites in mixing bowl & beat at high speed (I'm using Kitchen Aid) until foamy.  Add sugar in 2-3 increments until firm peaks form.
3. Add yolks one at a time at medium speed until well combined.   Add sifted bread flour & beat until just combined.
4. Pour in the honey mixture & continue to beat for 1 min.
5. Pour batter through a sieve into a large bowl & measure 120g plain batter into a smaller bowl & mix in the matcha mixture, blend well.
6. Spoon 4 heap tbsp of the plain batter into the middle of the pan then 1 tbsp of the matcha batter on top.   Continue alternately the batter until the finish.
7. Slightly shake the pan together with the baking tray a little & use a skewer to drag into the batter from inside out to form the spider web pattern.
8. Bake at preheated 160C for abt 55 mins or skewer inserted comes out clean.
9. Drop the cake together with a baking tray from a one-foot height onto the countertop to prevent shrinkage.
10. When the cake is cool enough to handle, lift up the parchment paper from the pan.  Peel it off & place onto a fresh piece of parchment paper.
11. Wrap the cake with plastic wrap while it is still warm & leave overnight in the refrigerator to preserve moisture in the cake & flavor to develop.
12. Trim the sides of the cake except for the browned top before serving.

Ginger Fish & Egg Tofu Soup

Source: Chef Joha Hassan

Ingredients:
1 Fish fillet ~ Sliced while still semi-frozen
2 cloves garlic ~ sliced
1 large onion ~ sliced
1" ginger ~ sliced thinly
3 stalk Chye Sim
2 packets Egg Tofu ~ cut into 6
1 Knorr Fish/Chicken cubes
3 cups stock (Chicken/Fish/Vegetable)
Salt to taste
1 tie Soo Hoon (Optional)
Oil to saute
Fried shallots ~ garnished

Directions:

1. Heat oil in a pot, saute the sliced ingredients.  When onion wilted, add in the stock & Knorr cube.
2. Let the stock boiled, then add egg tofu & cook another 2 mins.
3. Add sliced fish, salt to taste & off the heat.   The boiling stock will be cooked with the fish.
4. Garnish with fried shallots & serve with white steam rice.

Sambal Tumis Sotong Kering aka Sauteed Dried Squid Chili

Ingredients:
3 pcs dried squid ~ cut
20 dried chilies ~ boiled briefly on the stove
6 shallots
4 cloves of garlic
1" belachan ~ ignore if don't like
1 large onion ~ sliced
1/2 cup tamarind juice
Salt & sugar
Cooking oil

Directions:

1. Blend together dry chili, shallot, garlic & shrimp paste.
2. Heat oil in a wok.   Saute the blend ingredients till crisp.
3. Add sliced onion & mix well.
4. Add squid & coated well.   Let it cook & occasionally mix the mixture.
5. Pour in the tamarind juice & let it simmer.
6. Add salt & sugar to taste.  Cook, its sauce is thickened.

Pulut Seri Muka

Ingredients (A)
500g glutinous rice
300ml coconut milk
300ml water
2 tsp fine salt

Ingredients (B)
250g castor sugar
100g custard powder
400ml coconut milk
400ml water
20g screwpine leaves ~ extract the juice
4 eggs
1/2 tsp salt
1/4 tsp pandan essence

Directions:

1. Soaked the glutinous rice overnight.  Wash & drain.
2. Steam with all the ingredients (A) for 30 mins in a baking pan.
3. When cooked, mix well & pressed the cooked glutinous rice on a 10x10x2"
4. Combine ingredient (B), stir to mix well.
5. Filter into the pot & cooked.  Stir until steam rises (about 2-3 mins).
6. Pour over the cooked glutinous rice layer & steam for 30-40 mins.

1/2 portion using 8" round pan

Nasi Lemak Kerabu Bunga Telang aka Coconut Blue Rice Salad

Ingredients:
3 cups Basmathi rice ~ washed & soaked for 30 mins, drained
3-1/2 cups
50 pcs Butterfly-pea ~ washed, pound + 2 tbsp water & extract the juice
4 screwpine leaves ~ knot
1 lemongrass ~ bruised
2" ginger ~ bruised
Salt to taste

Condiment:
Blue torch ~ thinly sliced
Kafir Leaves ~ thinly sliced
Cucumber ~ cut matchstick
Laksa leaves ~ thinly sliced
Bean sprout
Salted egg
Fried fish
Roasted spicy coconut
Sambal belachan

Directions:

1. In a rice cooker, add the drained rice & blue juice.  Mix well and set aside.
2. In a pot, low heat brings the coconut milk together with screwpine, lemongrass & ginger to a boil.
3. Pour the coconut mixture into the rice cooker, then add salt & cook the rice as normal.
4. Serve the coconut rice with the above condiments.

Roasted Spicy Coconut:

1/2 cup shredded coconut

3 shallots

1 lemongrass

1 tsp black peppercorn

Fried the coconut light golden then add the pounded ingredients.  Stir-fry the mixture well coated then add sugar & salt.  Fried till dark golden brown.

Nasi Lemak Bunga Telang aka Coconut Blue Rice

Ingredients:
3 cups Basmathi rice ~ washed & soaked for 30 mins, drained
3-1/2 cups
50 pcs Butterfly-pea ~ washed, pound + 2 tbsp water & extract the juice
4 screwpine leaves ~ knot
1 lemongrass ~ bruised
2" ginger ~ bruised
Salt to taste

Condiment:
Fried fish
Fried Anchovies
Boiled egg
Hotdog
Fish cake

Directions:

1. In a rice cooker, add the drained rice & blue juice.  Mix well and set aside.
2. In a pot, low heat brings the coconut milk together with screwpine, lemongrass & ginger to a boil.
3. Pour the coconut mixture into the rice cooker, then add salt & cook the rice as normal.
4. Serve the coconut rice with the above condiments.

Turmeric Rice / Yellow Rice

Ingredients
3 cup Basmathi rice ~ washed & soaked 20 mins
2 screwpine leaves ~ knot
3-1/2 fresh milk
1 large onion ~ sliced
2 shallots ~ sliced
3 cloves garlic ~ sliced
2" ginger ~ bruised
1-2 tbsp turmeric powder
4 tbsp ghee
Salt to taste

Spices:
5 cardamon
5 cloves
2 star anise
1 cinnamon stick

Directions:

1. In an electric cooker rice, heat ghee & saute screwpine leaves till fragrant.
2. Add the spices & stir-fry for about 2 mins, then add the sliced onion, shallots, garlic & bruised ginger (I used garlic/ginger paste).  Fry till the onion wilt.
3. Add turmeric powder & basmati rice.  Mix well till the rice is coated.
4. Then add the coconut milk & salt.  Cook the rice as normal.

Nyonya Laksa (2nd Version)

Ingredients:
500g Laksa noodle
1/2 cup cooking oil
60g dried prawn ~ soaked (30 mins) & ground finely
1000ml prawn stock ~ fried prawn shells
500ml coconut cream ~ I used Kara
250ml coconut cream + 250ml water ~ dilute
1 tbsp salt
2 tbsp sugar

Paste:
25 dried chili ~ soaked w/hot water
1 tbsp shrimp paste (Belachan)
2 large onion
6 shallots
4 cloves garlic
1" galangal (10 sliced)
2" fresh turmeric (abt 1 thumb size)
7 candlenuts
1-1/2 tbsp coriander powder

Garnish:
500g medium prawn ~ blanched
3 fried fish cake ~ sliced
20g bean sprout ~ blanched
Laksa leaves (daun kesom) ~ chopped
Dried tofu puff ~ cut halves
Egg ~ boiled & halves

Directions:

1. Heat oil & add the paste 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 10 mins.
3. Add slowly the thick coconut milk & mix the mixture together.  Continually stir the mixture till all blend together.
4. Add in the prawn stock, coconut milk (dilute) & bring to boil.
5. Add sugar & salt to taste.   then add the tofu puff, lower the fire & simmer for 10-15 minutes.  Continuously stirring.
6. Assemble: In a large bowl, add laksa noodle, top with blanched bean sprout, sliced fish cake, around with boiled prawn.   Then pour the gravy of laksa with 2 halves tofu puff & spread chopped laksa leaves on top & serve immediately.

Nagasari Pisang aka Steamed Banana

Ingredients:
1 cup rice flour
200g coconut cream (Kara)
300g water
2 tbsp cornflour
5 tbsp sugar
1/2 tsp salt
3 Saba bananas ~ cut quarter (Pisang Kepok)
2 screwpine leaves ~ knot
Banana leaves ~ wrapping (15x10) ~ steam to soften

Directions:

1. Put water in a steamer & bring to boil.
2. Combine together flour, sugar, coconut, water, salt & screwpine leaves in a deep pot.   Stir until smooth, cook & stir regularly until thicken for about 10 mins.   Remove from heat.
3. Place 1 tbsp mixture on the banana leaves, add the banana sliced & cover with another 1 tbsp mixture, fold both sides neatly & put into the steamer.
4. Complete the est of the mixture.   Steam for 25-30 mins with medium heat.
5. Remove from heat.   Serve hot or cold.