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 and saute the sliced ingredients. When the onion is wilted, add the stock and 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.

Ang Ku Kueh

Dough:
(A) 50g Rice flour
      210ml water
      4 tbsp oil

(B) 300g Glutinous rice flour (Elephant Brand)
      1 tbsp red/green food coloring
      1 cup water

Mung Bean Filling
150g split green bean ~ soaked overnight
150g sugar
4 tbsp peanut oil
1/4 tsp salt

Peanut Filling
150g ground peanut
120g sugar
4 tbsp peanut oil
1/4 tsp salt

Direction:

1. In a small saucepan, mix (A) over medium-low heat.   Keep stirring till it becomes a soft dough.  Remove from heat & let it cool completely.
2. Then add (A) into (B) & knead into a soft dough.
3. Filling: Steam the beans & pandan leaves for about 30-45 mins until soft & mushy.   Blend the beans in a food processor, use a small amount of water to assist.
4. In a wok, combine the blended beans, sugar, oil & salt together.   Stir continuously under very low heat until the mixture binds together & won't stick on the wok.  Let it cool completely & form the mixture into a compact ball (15g) & cover with a wet tea towel.
5. Skin: Brush the mold with a little oil to ease the removal of the skin from the mold.   Take a dough (25g) using palm or rolling pin, flatten it into a round shape & fill in the filling ball & roll it into a ball.
6. Press the ball into the mold firmly, to obtain the design & shape of the mold.   Tap gently & place the Ang Ku kueh on a square piece of oiled banana leaf.
7. Steam them in a wok over medium fire for 8-10 mins till it's cook.   Remove the "Kueh" from the wok & brush them with a little oil to prevent them from sticking to each other.   Serve when cool.

Meatball Noodle Soup

Ingredients:
1 packet of Meatballs
1 large onion ~ diced
2 cloves of garlic ~ chopped
1/2" ginger ~ sliced
1 red & green chili ~ sliced
1 carrot ~ cut in small dice
2 tbsp fried onions
1 cub Knorr (Anchovy)
200gm Prawns
4 cups water ~ Can be increased
Vegetable Mustard ~ chopped roughly
Salt to taste
Oil to saute

Directions:

1. Heat oil in a pot, saute diced onions till soft.
2. Add in chilies, fried onions & ginger, stir-fry till fragrant.
3. Pour water, add Knorr, carrots & salt to taste.   When the soup begins to boil, add in the meatball, prawn & vegetables.  Let it cook for about 5 mins.
4. Serve the meatballs soup together with blench noodles & sprinkle some fried onion

Sayur Lodeh aka Vegetable Curry Stew

Vegetables:
100g Long beans ~ cut 5cm long
2 Carrots ~ cut strips/match stick
1/2 Cabbage ~ cut a chunk
1 small Turnip ~ cut strips/match stick

1000ml Coconut Milk
2 cup Chicken stock
3-4 Kaffir lime leaves

Curry Paste:
2 tbsp chili paste
3-4 Candle Nuts
4 garlic
6 shallots
1" fresh turmeric or 2 tsp turmeric powder
1" Galangal
1" Ginger
1cm Shrimp paste (Belachan)
2 tbsp dried shrimp ~ soaked in hot water
2 lemongrass ~ chopped

Direction:

1. In a food processor, blend the curry paste to smooth paste.
2. In a big pot, heat oil & saute curry paste till oil separates.
3. Add coconut milk, chicken stock, kaffir leaves & bring it to a boil.
4. Add in all the vegetables gradually & cook till carrots & bean are soft.   Season salt if necessary.
5. Best to serve with rice cake aka lontong.

Pan-Seared Egg Tofu "Scallop" with Minced Meat/Chicken

Ingredients:
1-2 packet egg Tofu ~ sliced 2" thick
50g Minced meat (Chicken/Beef/Pork)
1 tbsp salted soya beans
Cornstarch solution ~ 1 tbsp water + 1/2 tbsp conrstarch
Spring onion ~ chopped (Optional)
2 tbsp cooking oil

Marinate:
1 tsp Knorr Hao Chi
1 tsp light soy sauce
1 tsp sugar
1 tsp corn starch
1 tsp sesame oil

Seasoning:
1/2 cup water
1 tsp dark soy sauce
1/2 tsp sesame oil

Directions:

1. Blot the sliced tofu dry & then dip the cut ends in a bit of cornstarch.   In a bowl, marinate minced meat for about 10 mins.
2. Heat oil in a small non-stick skillet over high heat.  Pan-fry the tofu for 1-2 mins per side, until golden brown.  Set aside.
3. Heat oil in a wok & add the salted soya beans.   Stir fry for about 30 sec until fragrant.   Add the marinated meat & stir fry for 4-5 mins, breaking the meat up to smaller bits.
4. Add seasoning water & bring to a boil.   Then thicken with cornstarch solution & garnish with chopped spring onions.   Serve & enjoy!

Fried Yellow Noodle aka Mee Goreng Kuning Basah

Ingredients:
500g Yellow Noodles
200g Bean sprouts
2 Fish Cake ~ sliced thinly
2-3 Squid ~ sliced ringlets
20 fresh prawn
2 tbsp chili paste (I used 5 packets McDonald Chili Sauce)
1/2 cup chicken stock
1 Medium onion ~ sliced thinly
2-3 cloves garlic ~ minced
2 tomatoes ~ cut 8
Salt to taste

Seasoning Source:
3 tbsp tomato ketchup
2 tbsp oyster sauce
1 tbsp dark soy sauce

Directions:

1. Heat 2-3 tbsp of oil in a big wok.  Saute the onion till soft then add the minced garlic & chili sauce.  Keep stir for about 2 mins.
2. Add all the seafood ingredients & mix well.   Then add the seasoning sauce & some chicken stock.  Mix well till the prawn turn pinkish or squid half cook.
3. Then add the yellow noodles & mix everything together.   Add the chicken stock if the noodles are too dry.
4. Make a well in the middle, add the eggs & cook for a min then mix well together.   Then add the bean sprout, tomato slices & salt.   Stir everything together for 1-2 mins.   Off the heat & serve immediately.

Kentucky Fried Chicken aka KFC Copycat

Ingredients:
Chicken (Wings/Drum stick/Breast/Thigh)
Palm oil ~ Deep frying

Dry Spices:
1 tsp ground Oregano
1 tbsp ground Basil
1 tsp ground Tarragon
1 tbsp ground Marjoram
1 tbsp ground sage
1 tbsp ground Black pepper
1 tbsp ground White pepper
1 tsp ground Chili powder
1 tbsp ground Paprika
3 tbsp Salt
1 tbsp Onion Powder
3 tbsp Granulated Garlic
1 tsp thyme
2-1/2 cup AP Flour
1/2 cup Plain Breadcrumbs

Batter:
2 eggs
1 cup milk

Directions:

1. Heat the oil @ 320 Fahrenheit.
2. Make the breading by combining all dry ingredients in a large bowl.
3. In a separate bowl, beat the eggs & stir in the milk.   Dip each chicken in dry breading & let sit for about 15-30 mins.
4. When the oil is hot, dip each piece of chicken in the egg mixture & then press into the breading until well-coated, shake off the excess breading & deep fry till golden brown & crispy.

Note:

To fry chicken as follows:

Drum stick ~ 20 mins

Wings ~ 15 mins

Breast/Thigh ~ 10 mins

Triple Chocolate Mousse Cake

Bottom Layer:
90g Unsalted butter
7oz Bittersweet Chocolate
3/4 tsp Instant Espresso powder
4 large eggs ~ separated
1-1/2 tsp Vanilla extract
1/8 tsp Salt
1/3 cup Light brown sugar

Directions:

1. Preheat oven to 160 deg C.  Combine butter, chocolate & espresso in a large heatproof bowl set over a pan of barely simmering water.   Stir occasionally until melted & smooth.   Remove from heat & allow to cool slightly (abt 5 mins).   Whisk in egg yolks & vanilla & set aside.
2. Using a stand mixer whip egg whites & salt on medium-low speed until foamy.   Add half sugar & continue whipping until combined & add remaining sugar, increase speed to high & whip until soft peaks form.
3. Fold 1/3 egg whites into the chocolate mixture to lighten & fold in remaining egg whites till no white streaks remain.   Carefully transfer batter to 9" spring-form pan.   Smooth top with spatula & bake cake for 13-18 mins.   Transfer to a wire rack to cool completely, about 1 hour.   Do not remove the cake from pan.

Middle Layer:

5 tbsp hot water

2 tbsp cocoa powder

7oz bittersweet chocolate

1-1/2 cups heavy cream ~ chilled

1 tbsp granulated sugar

1/8 tsp salt

Directions:

1. Combine hot water & cocoa in a small bowl & set aside.  Place chocolate in a large heatproof bowl set over a pan of barely simmering water.   Stir occasionally until melted & smooth.   Remove from heat & allow to cool slightly (2-5 mins)
2. Using a chilled stand mixer fitted with a chilled whisk attachment, whip cream, sugar & salt on medium-low speed until foamy.  Increase speed to high & whip until soft peaks form.   Whisk cocoa mixture into chocolate.
3. Using a hand whisk, fold 1/3 of the cream into the chocolate mixture to lighten.  Fold in remaining cream till no white streaks remain, spoon mousse onto cooled cake.   Smooth top with a spatula & gently tap on counter to release any air bubbles.   Wipe inside the edge of the pan with a damp cloth or paper towel to remove any drips.   Refrigerate for at least 15 mins while preparing the top layer.

Top Layer:

3/4 tsp powdered gelatin

1 tbsp water

6oz white chocolate chips

1-1/2 cup heavy cream ~ chilled

Shaved chocolate or cocoa powder for decorating (Optional)

Directions:

1. Sprinkle gelatin over water & let sit for at least 5 mins to bloom.
2. Place white chocolate in a medium heatproof bowl, bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat.  Remove from heat & stir in gelatin mixture until completely dissolved.
3. Pour cream mixture over white chocolate, cover & allow to sit for 5 mins.  Whisk gently until smooth. Let cool to room temperature, stirring occasionally.
4. Using a chilled stand mixer fitted with the chilled whisk attachment, whip remaining cup of cream on medium-low speed until foamy.  Increase speed to high & whip until soft peaks.
5. Fold 1/3 of the cream into the white chocolate to lighten.   Fold in remaining cream till no white streaks remain.  Spoon white chocolate mousse into the pan over the middle layer.   Smooth top with a rubber spatula.  Return to refrigerator & chill until set, at least 2-1/2 hours.   The cake can be refrigerated up to 1 day.  Allow sitting at room temperature for about 45 mins before slicing.
6. Serve, garnish the cake with chocolate curls, or dust with cocoa if desired.   Run a thin knife between the cake & sides of the pan.   Remove sides & run the cleaned knife along the outside to smooth.   Cut using cheese wire or a hot knife, cleaning & drying between each cut.

Simple/Easy Way To Cook Cockles

Ingredients:
1kg cockles
2-3 sliced fresh ginger
Sambal Belacan

Directions:

1. Scrub/Clean the shell then soaked in salted water for the cockles to purge out the mud/sand/dirt for about an hour or more.
2. Drain & rinse the cockles, then set aside.
3. Boil a pot of water (which is enough to cover all the cockles), add slices of ginger.
4. Once the water is boiled, off the heat & plunge the cockles into the pot.   Leave them in the pot (uncover) for 1min 30sec.
5. Drain through a strainer.   Serve immediately together with a dipping sauce, sambal belacan.

Butter Chicken aka Murgh Makhani

Ingredients:
4 boneless chicken ~ cubed (I used thigh & leg meat)
3 Medium onion ~ minced
4 Medium tomato ~ pureed
6oz tomato paste/sauce (1 small can)
50g butter
1/2 cup fresh milk
200g plain yogurt
1/2 cup heavy cream
1 large pinch dried fenugreek leaves
1 small bunch of coriander leaves ~ chopped

Paste:
8 cloves garlic
2-1/2" ginger
2 tbsp coriander powder
1 tbsp chili powder
1 tsp turmeric powder
1 tbsp garam masala
1/2 tbsp salt

Directions:

1. Heat butter in a pan & add the minced onions.   Saute till soft or golden brown.
2. Add the paste & saute for a minute till fragrant.   Then add the tomato puree & paste; cook for 3-4 mins until the mixture bubbles uniformly.
3. Thrown in the fenugreek leaves, milk, yogurt & cubed chicken.   Cooked covered for 8-10 mins until the chicken is soft.  Check once or twice in between & give the curry a stir.
4. When the chicken is cooked soft, open the lid & cook for a further 30 mins till the gravy thickens & add the heavy cream.   Give it a good stir, but don't boil.
5. Remove from fire, garnish with the coriander leaves & serve hot with naan or rice.