Nasi Dhal Bersama Majerin

Bahan-Bahan
2 tin susu beras basmati (direndam selama 20 minit)
¾ cawan dal kacang kuda (direndam selama 30 minit)
Sedikit badam dan gajus
¾ tin susu cair carnation
1 ¼ tin air
1 cube ayam
2 biji bawang (di mayang)
6 batang lobak kecil (dipotong ikut suka)
1 cawan majerin yang dicairkan dicampur dengan minyak sayuran
1 sudu makan halia yang dikisar
½ sudu makan lada puteh
Sedikit cengkih, kayu manis, buah pelaga
Beberapa helai daun ketumbar
2 batang serai di titik
Garam secukupnya

Cara Cara

• Panaskan minyak dalam periuk dan masukkan 2 biji bawang yang di mayang, cengkih, kayu manis, buah pelaga, halia kisar, bawang putih kisar dan lada putih, badam dan gajus
• Apabila agak wangi masukkan beras, kacang dal, lobak, susu cair, stock ayam dan air
• Di gaul kesemuanya dan ditutup periuk hingga nasi masak.

Kuih Kasooi

1 cawan Tepung gandum
air
Gula tuak cair
Secalit kapur

1. Ayak tepung dan campurkan kapur bersama air.
1. Campurkan gula tuak cair dan air kepada tepung dan gaul sehingga sebati.
2. Tapiskan adunan dan masukkan ke dalam loyang.
3. Kukus selama 10 - 15 minit.
4. Kuih hanya boleh dipotong setelah sejuk. Salutkan dengan kelapa yang digaul garam. Hidang.

Apam Tapai

1 cup of rice (boiled)
2 cups of rice flour
1 tablespoon dry yeast
1 tablespoon Eno
1 cup of sugar
2 cup water

Method:
1. Mix yeast and rice with some water. Ferment it for 2 days to become a tapai (fermented rice).
2. Mix sugar, water and 2 cups of rice flour. Add the mixture to the fermented rice. Leave it for 4 hours.
3. Add Eno and stir it.
4. Put the mixture in moulds and steam it for 15 minutes.

English Trifle

1 to 2 small pound or sponge cake - two days old
3/4 cup Raspberry jam
2 Half pints whipping cream
3/4 cup Cream sherry (use a good one)
1 10 oz package frozen raspberries - thawed and drained
2 Recipes of custard (below)
Chocolate drizzle - not traditional
CUSTARD
4 Egg yolks
10 tablespoons Whole milk
3 tablespoons Sugar
1/4 cup Whipping cream
2 1/2 tablespoons Cornstarch dissolved in 2 tablespoons milk
1/2 tablespoons Vanilla
1/8 tablespoon Ground nutmeg

Method:
1. Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes.
2. Blend in milk, whipping cream and cornstarch mix. Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
3. Remove from heat and stir until slightly cooled.
4. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the
two required for TRIFLE.

Tutti Frutti Trifle

1/2 Grapefruit
1 Orange
1 cup Fresh pineapple
6 Marshmallows
6 Maraschino cherries
1/2 cup Moist shredded coconut
2 tablespoons Maraschino juice
3 Egg whites
6 tablespoons Confectioner's sugar

Method:
1. Remove segments from membrane of grapefruit and orange, slice pineapple and
cut marshmallows and cherries into eighths. Soak marshmallows and coconut
in combined juices.
2. Beat egg whites until stiff and fold in sugar. Combine with fruits and coconut marshmallow mixture.
3. Freeze in refrigerator tray until firm. For an extra taste treat add 1 tb of brandy or some people like to add 1/2 cup of seedless raisins.

Thai Chicken Noodle Stir-fry

180g dried rice noodles
750g chicken breast fillets, sliced thinly
2 teaspoons grated ginger
2 tablespoons peanut oil
4 green shallots, sliced
1 1/2 cups (120g) bean sprouts
2 bunches (300g) baby bok choy, chopped coarsely
1/3 cup (80ml) lime juice
1/4 cup (60ml) sweet chilli sauce
2 teaspoons fish sauce
1 1/2 tablespoons caster sugar
2 tablespoons chopped coriander leaves
1 tablespoon chopped fresh mint leaves


Method:


1. Place noodles in large heatproof bowl, cover with boiling water, stand until tender; drain.
2. Combine chicken and ginger in small bowl. Heat oil in wok; stir-fry chicken, in batches, until browned.
3. Return chicken to wok with onions, sprout, bok choy and combine remaining ingredients; stir until heated through. Serve mixture over the rice noodles. Serves 4.

Orange Marmalade with Hokkien Noodles

750g lion steak, sliced
1/3 cup (80g) orange marmalade
1 clove garlic, crushed
1 tablespoon finely grated ginger
1 tablespoon peanut oil
1 medium (150g) onion, sliced
500g baby bok choy, trimmed
1/4 cup (60ml) hoisin sauce
1/4 cup (60ml) plum sauce
500g hokkien noodles


Method:


1. Combine meat, marmalade, garlic and ginger in bowl. Heat oil in wok or pan; stir-fry meat mixture and onion, in batches, until browned and tender.
2. Return meat and onion to wok with remaining ingredients; stir-fry until sauce boils and thicken slightly. Serves 4.

Oleh-Oleh Keladi (Kang Kao Puek)

2 cups wheat flour
2 teaspoons salt
4 tablespoons Palm oil
4 tablespoons butter
4 teaspoons sugar
1 cup yam meat - steamed and ground


Filling:
1 cups grated coconut
2 cups prawn meat - chopped
1 tablespoon coriander roots and pepper - ground
1 tablespoon kaffir lime leaves - shredded
1 tablespoon Palm oil
4 teaspoons sugar and salt for seasoning


Cold Sauce:
2 red chilies finely ground
1 shallot
1 tablespoon salt
4 tablespoons vinegar
2 tablespoons sugar
1 small cucumber - sliced & quartered


Method:
1. Mix flour and yam together, knead until smooth. Mold the mixture into ball shape of about 1" in diameter. Covers with a damp muslin clothe and set aside.
2. Mix grated coconut together with prawn meat.
3. Heat oil in wok and fry the prawn meat with coriander roots and ground pepper until cooked. Season with sugar and salt. Sprinkles with kaffir lime leaves and mix well. Remove from the heat, lift out and let cool.
4. Put all the sauce ingredients in a saucepan and boil until sugar and salt dissolve and the sauce thickens. Remove from the heat.
5. Spread out each ball of yam and flour mixture and put in the filling. Make the dumpling into pyramid shape. Deep-fry in hot oil until golden and lift out.
Serve with the cold cucumber sauce.

Spiced Eggplant and Couscous

2 cups (400g) couscous
2 cups (500ml) boiling water
2 tablespoons olive oil
2 medium eggplants, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
300g can chickpeas, rinsed, drained
1 cup (230g) fresh dates, seeded, chopped
1/3 cup (50g) pine nuts, toasted
2 tablespoons fresh coriander leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons fresh mint leaves


Honey Dressing:


2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon


Method:


1. Combine couscous and water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed. Separate couscous using a fork.
2. Combine half of the oil with eggplant, cumin and ground coriander in large bowl. Heat remaining oil in wok; stir-fry eggplant mixture, in batches, until brown and tender.
3. Return eggplant to wok with couscous, remaining ingredients and Honey Dressing; mix gently until combine.

Salad Ayam Oriental

3 genggam campuran daun salad
2 biji oren (dibuang kulit dan dihiris nipis)
Segenggam sengkuang - dihiris
1 biji mangga masak - dipotong
2 cawan isi ayam yang telah dimasak - digoreng tanpa kulit dengan minyak sawit Segenggam kulit wanton yang digoreng dengan minyak sawit
Segenggam daun ketumbar
1 biji cili merah - dihiris nipis
2 sudu kecil gula
1 sudu kecil bijan panggang dijadikan karamel
15 biji kacang walnut
1 sudu besar air
Untuk dressing:


2 cawan mayonis
4 sudu kecil mustad
2 sudu kecil madu
2 sudu kecil kicap cair
1 sudu kecil minyak bijan dicampurkan
1 biji cili merah - dicincang
Jus dari
2 biji lemon
Garam secukup rasa


Cara-caranya;


1. Untuk karamel - Panaskan air dan campurkan gula. Masa sehingga hampir hangus. Masukkan walnut dan bijan. Masak sehingga kering.
2. Susunkan daun salad di atas pinggan.
3. Campurkan semua bahan-bahan di atas, termasuk walnut yang telah dihanguskan dan letakkan di atas daun salad.
4. Tuangkan dressing dan hidangkan.

Daging Goreng Siam

Resipi dari Saji Online V2

Bahan-bahan:

1 kg daging - dipotong & dibersihkan
1/2 cawan minyak masak
2 sudu besar cili kisar
1 sudu besar sos tiram
1 sudu besar sos buah plum
2 sudu besar kicap
Garam dan gula secukup rasa
1 batang lobak merah - dipotong
5 putik jagung muda - dipotong

Bahan-bahan tumis:

2 labu bawang besar - dibelah 8
3 tangkai cili merah - dimayang
4 ulas bawang putih - dipotong menyerong
2 batang serai - dititik
5 helai daun limau purut

Cara menyediakan:

1. Panaskan minyak dan masukkan bahan-bahan tumis. Bila bawang layu, masukkan cili kisar dan kacau hingga cili garing dan pecah minyak.

2. Masukkan daging, sedikit air, sos tiram, sos plum, kicap, garam, gula dan masak daging hingga empuk.

3. Masukkan lobak dan jagung muda dan kacau hingga rata. Bila sayur lembut, angkat.

Hot Potato Salad

4 tablespoons oil
1 tablespoon vinegar
Salt, pepper
750g cooked whole baby new potatoes, sliced
6 zucchini sliced and boiled 5 minutes, drained
8 shallots thinly sliced
6 rashers bacon, derided, halved and pan fried or grilled


Method:


1. Gently mix the oil, vinegar, salt and pepper with the warm sliced potatoes.
2. Grease flameproof casserole or saucepan and put it alternate layers of zucchini, potato salad, shallots and grilled bacon.
3. Cover dish and heat gently for 15 minutes. Serves 4-6.

Spam Wantan

40- 50 square wantan wrappers
1 can Spam
200g prawns, peeled and cleaned
50g carrot, grated
30g spring onions, finely chopped
50g water chestnuts, finely chopped
1 teaspoon sesame oil
salt and pepper
3 teaspoon cornflour
Oil for deep frying


Methods:


1. Mince prawns and spam well.
2. Mix in all the ingredients except the wrappers.
3. Put 1 teaspoon of filling on a wrapper, fold across to form a triangle. Repeat till the filling and wrappers are used up.
4. Heat oil in a pot till hot. Fry the wantans, a few at a time, till golden brown. Serve with chili sauce.

Umai

1 kg black pomfret
15 small chilies
8 shallots
2 garlic cloves
2 inches ginger
10 asam kelubi/ asam paya
5limes for juice
Salt and sugar


Method:


1. Clean the fish. Cut the flesh into small pieces, keep aside.
2. Grind small chilies, shallots, ginger and garlic together, then mix with the fish
3. Squeeze the limes to the fish, add sugar and salt and mix thoroughly.
4. The fish is ready to be served with white rice.

Fried Crab Cakes

1 lb. Crab meat
2 slices bread (crusts removed)
1 Tbs. Mayonnaise
1 Tbs. Worcestershire Sauce
1 Tbs. Parsley Flakes
1 Tbs. Baking Powder
1 Tbs. Old Bay Seasoning
¼ Tsp. Salt
1 egg (beaten)


Method:
Break bread into small pieces and moisten with milk. All remaining ingredients shape into cakes. Fry or broil until golden brown.

Ayam Halia

Resipi dari Saji Online V2

Bahan-bahan:

1 ekor ayam
50 gm daun sup
3 sudu besar sos tiram
3 sudu besar kicap cair
10 tangkai cili padi - diketuk
4 ulas bawang putih - dimayang halus
4 labu bawang besar - dipotong bulat
4 cm halia - dimayang halus
Garam secukup rasa
Sedikit serbuk perasa
Serbuk lada putih secukup rasa
Minyak untuk menggoreng
Air secukupnya
1 sudu besar hirisan daun sup untuk hiasan

Cara menyediakan:

1. Ayam dipotong kecil dan dibersihkan, kemudian gaul dengan garam dan lada sulah.

2. Goreng ayam hingga setengah masak. Ketepikan.

3. Panaskan sedikit minyak dan tumis bahan-bahan hiris hingga naik bau.

4. Masukkan ayam, cili padi, sos tiram dan kicap cair bersama sedikit air.

5. Kacau sehingga sebati, masukkan serbuk perasa dan sedikit garam.

6. Sendukkan ke dalam pinggan hidang dan hias dengan hirisan daun sup.

Indian Spiced Beef and Pumpkin

1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon ground turmeric
1 teaspoon ground sweet paprika
750g beef rump steak, sliced thinly
1/4 cup (60g) peanut oil
1 medium onion, sliced thinly
2 cloves garlic, crushed
400g pumpkin, peeled, sliced thinly
200g baby spinach leaves


Method:


1. Combine ginger, spices and steak in medium bowl. Heat half the oil in wok or pan; stir-fry onion, garlic and steak mixture in batches until browned.
2. Heat remaining oil in wok; stir-fry pumpkin until browned and tender. Return steak mixture to wok with spinach; stir-fry until the spinach is just wilted. Serves 4.

Stir-fry Mexican Beef

750g beef eye fillet, sliced thinly
35g packet taco seasoning
2 tablespoons peanut oil
1 large red onion, sliced
1 medium red capsicum, sliced thinly
1 medium yellow capsicum, sliced thinly
4 small (520g) tomatoes, seeded, sliced
2 tablespoons chopped fresh or bottled coriander leaves


Method:


1. Combine beef and seasoning in bowl. Heat half the oil in wok or pan; stir-fry beef and onion, in batches until browned.


2. Heat remaining oil in wok; stir-fry capsicum until just tender. Return beef mixture to wok with tomatoes and coriander, stir-fry until heated through. Serves 4.

Moroccan Style Meat

1/4 cup (60ml) mild curry paste
4 steak meat
1 large onion, chopped finely
1 clove garlic, crushed
2 cups (500ml) vegetable stock
2 cups (400g) couscous
2 medium (380g) tomatoes, seeded, chopped finely
1/4 cup chopped fresh mint
1/4 cup (35g) toasted silvered almonds
2 teaspoons ground coriander
1 teaspoon finely grated lemon rind
1/2 cup (125ml) plain yogurt


Method:


1. Rub 1 tablespoon of the curry paste over meat. Cover, refrigerate for about 4 hours or overnight. Cook meat in a greased, heated griddle pan (or grill or barbecue) until browned on both sides and just cooked through. Remove from pan; cover to keep warm.


2. Add remaining paste and onion to a large pan; cook, stirring until onion is soft. Add stock, bring to the boil; remove from heat. Stir in couscous; stand, covered 5 minutes. Using a fork, gently stir tomatoes, mint, almond, coriander and rind into couscous mixture. Slice meat serves with yogurt. Serves 4.

Savory Mince on Toast

2 onions, finely chopped
1 tablespoon good beef dripping or oil
500g good quality minced beef
1 tablespoon beef stock or carton real beef stock
2 teaspoons Worcestershire sauce.
2 tablespoons chopped parsley
Hot buttered toast.


Method:


1. Fry onion in dripping or in oil until soft. Add the minced steak and pressing down with fork, fry until brown all over and grains of beef separate. Don't let it cook in big lumps.
2. Add flour, salt and pepper and toss well. Heat stock with Worcestershire sauce. Stir in pan, cover and bring to the boil.
3. Reduce heat and simmer gently for 10 minutes, add parsley. Served on hot buttered toast. Serves 4.

Cendawan dan Udang Masak Lemak Cili Padi

Hari ini adikku Ain balik dan membawa resipi baru iaitu Cendawan dan udang MasakLemak Cili Padi. Bahan-bahannya adalah:


3 pekit kecil cendawan tiram
1/4 kilo udang kertas besar
25 biji cili padi besar
1 biji santan kelapa (pekat)
2 keping asam gelugur


Cara:


Cili padi dikisar sehingga lumat. Masukkan ke dalam ke dalam periuk dan masak hingga mendidih, masukkan santan sehingga santan juga mendidih, masukkan udang, cendawan, garam dan asam keping.


Kacau dan masak hingga mendidih dan terbit minyak.


Selamat mencuba.