Friday, December 5, 2008

Stir-fried Mushroom Salad

Ingredients :
2 tablespoons cooking oil
2 tablespoons dried prawns (the type with the shells still on)
2 shallots, sliced
2 cloves garlic, smashed and roughly chopped
400g fresh mixed mushrooms (such as oyster, abalone, shiitake, shimeji)
2-3 sprigs parsley or coriander, finely choppeddressing
1 tablespoon light soy sauce
1-2 teaspoons mirin or rice wine
1 teaspoon lime or lemon juice
salt and freshly ground pepper to taste

Method :
Heat the oil in a frying pan over medium heat.

Add dried prawns and stir-fry until crisp. Dish out and set aside.

In the same oil, fry the shallots until lightly browned; add the garlic and mushrooms and stir-fry over high heat for 1 minute. Turn off heat and add the herbs and dressing ingredients.

Stir to mix well and season to taste with salt and freshly ground peppercorns. Serve topped with the dried prawns.

Deep-fried Spicy, Crispy Mushrooms

Ingredients :
150g white mushrooms
Flour mixture
75g rice flour
40g glutinous rice flour
20g cornflour
1 tsp double-action baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1 tbsp sesame seeds

Method :
Trim the ends of mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel.

Pat-dry and leave aside to air-dry for a while. Combine flour mixture in a plastic bag. Add the mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside.

Coat them with flour mixture again. Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.

Reheat the oil and deep-fry the mushrooms again until golden and crispy.

Dish out and spread onto several layers of paper towel. Serve immediately as a snack.

Rempeyek - Groundnut Cracker



Ingredients
250g rice flour, sifted
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon fennel powder
1 teaspoon coriander powder
2 teaspoon salt, or to taste
1 teaspoon salt, or to taste
60g cleaned ikan bilis (gutted, deboned and beheaded), soaked and ground
1 teaspoon air kapur (slaked lime solution), optional
500ml thin coconut milk (obtained by adding water to the milk of 1 coconut)
100g peanuts
oil for deep frying

Method
In a mixing bowl, combine all the ingredients. Mix well and season to taste.
Heat the oil in a wok over medium heat. Heat a soup ladle in the hot oil. Spoon some batter - make sure there are nuts in every scoop - into the ladle and lower it into the oil.
Cook until fritter is set, remove from oil and drain on paper towels.
Repeat until the batter is used up.Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160°C for about 10 minutes.
Remove and drain on paper towels. Cool completely before storing in air-tight containers.Variation: Instead of grinding the ikan bilis, add whole to the batter.

Wednesday, July 16, 2008

Ikan Tongkol Curry

Ingredients :
400g ikan Tongkol (also known as ikan Kayu )
2 eggplants, quartered
2 pieces dried tamarind skin ( asam gelugor )

Grounded and combine :
6 shallots
2 cloves garlic
1cm piece galangal
1 stalk lemon grass
1 1/2 tbsp chilli paste
1 tbsp coriander powder
1/4 tsp ground black pepper
1/2 tsp ground cumin ( jintan putih )
1/4 cup thick coconut milk
1 cup thin coconut milk

For seasoning:
1/4 tsp salt or to taste
1 tsp sugar
1/2 tsp ikan bilis stock granules

How to cook :
1. Cut fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside.

2. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.

3. Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil.

4. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. Dish out and serve hot with nasi dagang.

Thursday, July 3, 2008

Black Glutinous Rice Porridge (Bubur Pulut Hitam)




Ingredients :
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, soak and rinsed
2–3 pandan leaves, knotted combine:
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

How to cook :
Wash glutinous rice thoroughly and soak in water for several hours.

Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy.

When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

Note :
Put two to three tablespoons of thick coconut milk into each bowl of black glutinous rice porridge.

Tuesday, June 24, 2008

Steamed Tapioca with Grated Coconut

Ingredients :
Half kg of cut tapioca (5cm each)
250ml water
120g castor sugar
½ a grated coconut (use white part only)
½ tsp salt

How to cook :
Mix grated tapioca and sugar in a mixing bowl.

Stir and mix until sugar dissolves. Transfer into a lightly greased 17cm square tray. Steam for 40-45 minutes over medium heat.

Mix the grated coconut with the salt and steam for 15 minutes. Leave aside to cool.

Remove the steamed tapioca and leave aside to cool completely before cutting into bite-sized pieces.

Toss in the prepared coconut before serving.

Note :
Apply grated cocunut mix with sugar for eating pleasure.

Fried Banana








Ingredients :
1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water or just enough
1½ tbsp oil
5-6 bananas, halved
Enough oil for deep-frying

How to cook :
Combine the various flours, salt and baking powder in a mixing bowl.

Pour in water and combine into a batter.

Add in oil to mix. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.

Remove and drain on crumbled kitchen paper.

Note :
Typically malays used either sugar, milk or spicy soy sauce (sambal kicap) as a sauce.

Brown Sugar (Kuih Kasui)


Ingredients : Part A
180g rice flour
50g green pea flour (lek tau hoon)
30g tapioca flour
250ml water
1 tsp alkaline water (kan sui)


Ingredients : Part B
1,250ml water
150g castor sugar
150g gula melaka (palm sugar)
2 pandan leaves, shredded and knotted(C) (mix and steam for one to two minutes):
1/2 a young coconut, grated (use only the white part)
1/4 tsp salt

How to cook :

Combine part B in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.


Mix ingredients part A in a mixing bowl.


Add in cooled syrup and blend well to form a batter.


Cook the batter over a gentle heat until just slightly thick.


Do not overcook until batter is too thick.


Spoon the cooked batter into small teacups till three-quarters full.


Steam for about 10–12 minutes. Leave to cool completely.


Remove the kuih with the help of a small palette knife.


Note :

Top with grated coconut before serving.

Beef Rendang (Dendeng)


Ingredients :
500g beef, cut into chunks across the grain
3/4 cup oil
3 stalks lemon grass, bruised
2 1/2cm galangal (lengkuas), bruisedGround:
20g dried chillies (soaked) or 4 tbsp ground chilli paste
20g shallots
1/2 tbsp belacan granules
1 cup beef stockSeasoning:
1 tbsp vinegar or 1 tbsp lime juice
4 tbsp sugar
1/2 tbsp salt
A few drops thick black soy sauce for colour

How to cook :

Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain.


Heat oil and stir-fry the beef slices.


Dish out and drain well.Reheat wok with 3 tbsp oil and fry galingale and lemon grass.


Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well.


Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.Serve with white rice or bread or roti jala.

Note :

If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Kuey Teow Soup




Ingredients:
450g chicken thighs
1 tsp salt
1/2 tsp sesame oil
1/2 tsp white pepper
1 tbsp oil
2 tbsp oil
4 cloves garlic (minced)
600g medium -sized prawns
2 l chicken bones stock
3 tsp salt
1 tsp seasoning powder
1 tbsp oil
90g Chinese chives/daun kucai
600g kuey teow noodles (cut into 3 cm lenghts)
Garnishing Ingredients (finely sliced)
2 stalks spring onion
2 red chillies

How to cook:
Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.

Steam chicken for about 15 minutes. Remove and slice finely when Cool,
Heat 2 tablespoonfuls of oil.

Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.

Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.

Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.

Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

Note :
Put kuew teow noodles, into individual bowl.
Arrange chicken slices and prawns on top.
Pour soup over noodles. Garnish with sliced spring onions and chillies.




Intro

I wish to welcome you to my page. Its glad to see someone interest to look at something traditionally prepared by our parent back in old days.

So, enjoy yourself and happy surfing