Stir-fry Beef with Sweet Soy

Ingredients:
1/2 kg of meat - cut thin
3 shallots - pounded
2 cloves garlic - pounded
1cm ginger - pounded
1/2 tsp fennel seeds (Jintan manis) - crushed
1 tbsp chili paste
5 tbsp sweet dark soy sauce (Kicap manis)
1 tsp sugar
Pinch of salt
1 star anise
3 cardamom
2cm cinnamon
1/2 cup water
3 green chilies - cut halves
1 onion - cut round
3 tbsp oil

Directions:

1. In a large bowl, marinate the meat with the pounded ingredients together with chili paste, sweet dark soy sauce, sugar & salt for 30 mins or overnight.
2. Heat oil in a wok on medium heat, add the spices (star anise, cardamom & cinnamon) till fragrant.  Then add the marinated meat & water; let it cook or boil till the meat is tender.
3. Add the halves chilies & cut onion, french beans; mix well & cook for another 3-5 mins.  Remove from heat & serve with steamed white rice.

Singgang Squid

Ingredients:

500g medium squid ~ cut

3 red chillies ~ deseeded

1 large red onion

1" fresh turmeric

1/2" galangal

2 stalk lemongrass ~ bruised

3 dried tamarind pcs (Asam keping)

Kesom leaves

Little belacan (dried shrimp paste)

Salt & sugar to taste

500ml water or more

Directions:

1. Clean the squid & cut about 2cm round or to your choice.
2. Blend the chilies, garlic, onion & turmeric until smooth paste.
3. Add water & the blended paste into the pot, include galangal, lemongrass, dried tamarind & shrimp paste (belacan).
4. Bring it to boil & allow abt 5 mins then add the squid, kesum leaves, salt & sugar to taste.  Then bring to a boil again & immediately remove from heat.
5. It can be served & eaten with steamed white rice.

Fried French Beans aka Jawa

Ingredients:

15 French beans ~ sliced oblique washed & drain

20 major medium prawns ~ remove the skin, wash & drain

1/2 soo hoon short ~ soak until soft

1/2" shrimp paste ~ dissolved in 1/4 cup water

1 tbsp oyster sauce

1 large onion ~ sliced

2 cloves garlic ~ sliced

1 large red pepper ~ sliced oblique

1 large green pepper ~ sliced oblique

Salt to taste

Directions:

1. Heat a little oil in a pan, add sliced onions, garlic, sliced red & green chilies, stir-fry until fragrant.
2. Add oyster sauce & shrimp paste earlier, stir & add the prawn.  Cook for abt 2 mins.
3. Then add beans & soon hoon.  Continue to stir the mixture & add salt to taste.  Cook until beans are tender but slightly crisp & the sauce thickens.  Remove from heat & serve immediately with steamed white rice.

Berry And Banana Smoothie

Ingredients:
1/4 cup Blueberries ~ frozen
2-3 strawberries ~ frozen
1 ripe banana ~ frozen
1/2 cup strawberry or any mixed berry yoghurt
1 tsp honey
1/2 cup crushed ice

Direction:
Combine all the ingredients and puree in a blender until smooth.

Kentang Ball Soup

Ingredients (A)

1kg potatoes ~ peeled, cubed, fried & mashed

Season salt + pepper + chicken powder

Ingredients (B)

300-400g ground beef

2 cloves garlic ~ minced

1 onion ~ cut cubed

1 tbsp meat curry powder

1 carrot ~ cut cubed

Salt & pepper to taste

Ingredients (C)

1 tbsp sweet soy sauce (Kicap manis)

1 tbsp tomato sauce

1 yellow onion ~ julienne/sliced thinly

2 cloves garlic ~ mined

2cm ginger ~ bruised

Spices (1 cinnamon / 2 cardamom / 2 star anise / 3 cloves)

5-6 cups water

3 cubes beef / chicken knorr

Salt & pepper to taste

Garnish

Cucumber ~ sliced thinly

Spring onions ~ chopped

Coriander ~ chopped

Fried shallots

Spicy soy sauce (refer to Mee Bakso’s spicy sauce)

Direction:

Heat large frying pan with some oil, sauté garlic, onion until fragrant.  Add ground beef & carrots, cook till the carrot is soft.  Add the meat curry powder & still well.  Season with salt & pepper & mix well.  Leave it aside to cool.

In a pot, sauté the onion, garlic, ginger & spices in the oil until the onion is translucent about 5-10 mins.  Add water, sweet soy sauce, tomato sauce, black pepper & cubes beef knorr.   Add salt to taste if necessary.  Boil on medium-low heat.

For the potato balls ~ mix all the ingredients together.  Take some mashed potatoes & flatten on the palm.  Scooped some of the filling & put in the middle; then shaped the mashed potato into balls.  Dipped in the beaten egg & corn flour & back into the egg; then fry in hot oil till golden.  Drain the fried balls with kitchen paper towel.

Place fried potato balls in soup bowls & cover with hot boiling soup.  Garnish with cucumber, spring onions, coriander & fried shallots with the side spicy soy sauce.

Garlic & Lemongrass Fried Rice

Ingredients:
5 cloves garlic ~ finely chopped
2 stalks lemongrass ~ ends only & finely sliced
4 tbsp cooking oil
2 large eggs ~ lightly beaten
3 cups cooked rice
2 tbsp fish sauce
Salt & black pepper
1/2 tsp sugar
Spring onion ~ chopped for garnish

Directions:

1. Heat pan on medium heat with oil, saute garlic & lemongrass until turn golden.  Remove & set aside.
2. Use same pan & oil, add in beaten eggs.  Scramble it & when it is about to set, add in cooked rice.  Quickly stir-fry with the eggs.
3. Add the fish sauce, sugar, salt & pepper for seasoning.   Add in the reserved garlic & lemongrass.  Continue to stir to mix well.
4. Remove from heat & garnish with chopped spring onions.

Ayam Penyet aka Flatten Chicken

Chicken
1 whole chicken ~ cut into 8 parts, boiled for 10 mins & drained (save broth for soup & cooking rice)
1/2 tbsp Fennel seed ~ roasted
1/2 tbsp Cumin seed ~ roasted
3 tbsp coriander seed ~ roasted
1 tbsp chicken curry powder
1/2 tbsp white pepper powder
3 cloves garlic
1cm ginger
Litte water
1 tsp salt
Cooking oil for bottomless fries

Sambal
2 tbsp oil
5 red chili (add more if you want spicier)
5 red birdeye's
5 shallots
2 cloves garlic
3 tomatoes ~ cut 4
3" dried shrimp paste (Belacan)
3 tbsp brown sugar

Rice
3 cups Basmathi rice ~ washed & drained
3 cloves of garlic ~ sliced
1 stick cinnamon
4 cardamom pods
2-star anise
3 tbsp butter
Salt ~ to taste
1 cube chicken/meat
4 cups chicken stock

Directions
Ayam Penyet
Put all ingredients (except cooking oil) in a blender, blend until smooth paste.
Marinate the chicken with the blended ingredient & set aside for overnight (Save excessive ground ingredients for fried tempe & tofu)
After marinating overnight, dap on rice flour.  Heat the oil & fry until golden crispy.

Sambal
Heat the oil, fried belacan briefly & set aside.  Add shallots, garlic & chili.  Once wilted, add the tomatoes.  Mix well & turn off heat & set aside.
Put all the fried ingredients into a blender or mortar stone.  Blend or mash until semi-smooth paste.
In a small saucepan, pour the blended/mashed paste on a medium heat.   Add brown sugar & mix well.
Taste the sauce, add salt or sugar according to taste bud.
(Sambal dish can be prepared the day before serving.  Store sauce in air-tight container & put in the fridge.)  Heat the sauce before serving.

Soup
In another pot, boiled the balance of chicken broth & add salt to taste.  Add cinnamon stick, star anise, cardamom & coriander.  Let it boils.  Heat the soup before serving.  Sprinkle chopped coriander leaves & spring onions in the soup when done.

Rice
Heat the butter on medium heat; saute garlic, cinnamon, star anise & cardamom until fragrant.   Add rice already well-drained.  Stir about 2-3 mins.   Add chicken broth, salt & cubes of chicken/meat.  Wait until the bubbling slightly.  Move to electric rice cooker & cook as usual.

Breakfast Casserole Muffins

Ingredients:
2-3 pcs whole bread
2 pcs deli ham (I used hotdogs)
1 cup shredded cheese (own choice)
4 eggs
1 cup whole milk
2 tbsp fresh parsley ~ finely minced
2 tsp ground mustard
1 tsp ground pepper

Direction:

1. Preheat oven to 200 deg C.  Grease muffin tin.
2. Drop bread pcs evenly in the muffin tin until they come about halfway up the tin.
3. Sprinkle about 1 tbsp cheese in each.
4. Sprinkle ham/hotdog pcs evenly in each tin.
5. Whisk together milk, eggs, parsley, ground mustard & pepper.
6. Pour egg mixture evenly in each muffin tin.  It should completely cover the bread, ham & cheese.  Leave just a little room at the very top so it doesn't overflow.
7. Sprinkle a little more cheese on the top of each one.
8. Bake for 20 mins until golden brown on top & cooked through the middle.

Thai Steamed Fish

Ingredients:
2 fish fillet
2 tbsp light soy sauce
2 tbsp rice wine (sake or miring may be substituted)
2 tbsp fish sauce
1 tsp of sesame oil
1/2 yellow onion ~ julienne/sliced
2 cloves garlic ~ chopped/sliced thinly
2 stalk lemongrass ~ sliced thinly
2 red chili ~ deseeded & sliced thinly
2" ginger ~ cut matchstick
3 spring onions ~ cut 1" lengths
Coriander ~ as garnish

Direction:

1. Scatter half cut ingredients on aluminium foil; fish on top of the ingredients.
2. Mix together the soy sauce, rice wine & sesame oil.  Pour over the fish.
3. Then scatter the balance cut ingredients & fold the aluminium to secure.
4. Steam the fish over boiling water for 20 minutes.
5. Sprinkle with the coriander leaves & serve immediately