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TAU Foo WITH SALTED FISH |
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INGREDIENTS: |
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70 gms good quality
salted fish, cubed.
2 pips garlic chopped
1 medium onion chooped
1 red chilli, chopped remove seeds
2 tbsp spring onions, chopped.
1 tbsp oyster sauce
1 tbsp com flour
1/2 tsp sesame oil
6 tbsp water
2 rolls egg tau foo
Salt/People to taste
1 tbsp palm oil.
METHOD:
1) Slice tau foo and
steaming a platter 3 tofor to 4 minutes.
2) Heat oil, fly salted fish till fragrant followed
by garkic, onions and and chili.
3) Add in mixture, cook till slight thick, pour over
steamed tau foo, sprinkle spring onions and serve
hot. Pepper/salt can be added |
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CHOCOLATE WALNUT MUFFINS |
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INGREDIENTS:
50 gms palm based margarine
3 tbsp golden syrup
75 gms brown sugar
220 gms cooking chocolate
125 ml warm Carnation evaporated milk
2 eggs beaten lightly 200 gms self self raising
flour 1 tbsp double action baking powder
100 gms chopped walnuts.
METHOD:
1) In a heavy saucepan over medium heat,
place margarine, golden syrup, brown sugar,
chocolate and melt gently until smooth. set aside to
cool slightly.
2) Add milk and eggs to chocolate mixture and
beat well.
3) Sift flour twice with double action baking
powder, then gradually add flour mixture a little at
a time until margarine is smooth. Lastly add
walnuts.
4) Pour the mixture into muffin tins and bake
at 1900C (3750F) for 15-20
minutes. Muffins should be well-risen and spongy to
touch when ready. |
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CHICKEN KAPITAN |
INGREDIENTS:
900 gms chicken, cut
into bite size pieces
1 tbsp palm tumeric powder (sebuk kunyit)
3 tbsp palm oil
10 medium onions, sliced
Palm oil for frying
Blend to a paste:
2 pips garlic
1 cm fresh tumeric
2 cm pieces ginger
2 stalks lemon grass (serai)
2 cm piece galangal (lenkuas) optional
2 cm piece belacan (shrimp paste) optional
2 tbps chilli paste
150 ml Carnation evaporated milk
1 sprigs kaffir leaves (daun limau purut)
1 sprigs tumeric leaves (daun kunyit)
1/2 tsp brown sugar
1 tsp lime juice
Salt to taste
METHOD:
1) Wash chicken, pat dry with paper towel. season
with salt and tumeric. Fry chicken lightly in hot
oil and set aside.
2) With remaining oil in pan, fry onions till golden
brown, add paste, chilli and chicken. Stri well,
cover and let to cook for 5 to 7 minutes on
medum heat.
3) Add Carnation evaporated milk, kaffir and tumeric
leaves, sugar and suimmer until chicken is cooked.
4) Lastly add lime juice and remove from pan.
Garnish with fried onions.
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ALMOND MUTTON CURRY |
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INGREDIENTS:
1 kg boneless mutton, beef/chicken (cubed)
1 tbsp tumeric powder (serbuk kunyit)
3 tbsp red palm oil
1 star anise
5 cloves
1 inch cinnamon
1 tbsp white cumin (jintan putih)
5 medium sized onions, sliced
3 tbsp ground chilli paste
1 tbpsp finely chopped ginger
3 medium-sized tomatos, remove skin and chop 20
almonds, soaked in water.
20 almonds, soaked in water
280 ml water
2 tbsp flaked almond (batnishing)
salt to taste
METHOD:
1) Season meat with salt and tumeric.
2) Heat palm oil in a large, heavy-base pan.
3) Fry spices (star anise, cloves, cinnamon and
cumin) till fragrant).
4) Add onios, garlic, chilli paste, ginger and
tomotoes.
5) Cookpaste over medium dlame for about 3 to 5
minutes. Ass seasoned mutton and stir on high flame
for 1 minute.
6) Blend almonds in water at high speed. Add to
mutton and cook over low flame until mutton is
tender and gravy is thick. Garnish with flaked
almonds.(Serve with rice and accoumaiments)
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