#143: Sesame chicken: recipe#102

Need a fast chicken recipe? here is one... again this is by estimation...

Ingredients:
Chicken wings
roasted sesame

marinade:
salt
pepper
about 1 tsp five spice powder
soy sauce- a little only

sauce:
3 cloves garlic- chopped
dark soy sauce
rice vinegar
chicken stock powder
sesame oil

steps:
1 Mix chicken with marinade. Keep aside for at least 15 minutes before deep frying or baking them till done.
2. To prepare sauce : Heat oil in wok, fry the garlic till fragrant. Using high heat, add the rest of the sauce ingredients, stir continuously to prevent the sauce from getting burnt, adjust flavouring. As soon as the sauce thickens, add in the chicken, mix thoroughly and lastly add in the roasted sesame seeds.

#142 Cucur Sausage : recipe #101

Sorry for the lack of updates. Work have been piling up lately. There are 4 Biology lower sixth classes in my school that are without teacher and I have to teach one of the class besides teaching 2 of My own upper sixth classes. .. Ok enough of the grumbling, let's cook instead..

Ingredients
1 packet Ayamas frankfurts
10 satay sticks
cornflour for dusting
oil for deep-frying
tomato sauce for dipping

Batter:
2 cups self-raising flour
1/2 cup oats
1 egg, lightly beaten
1 tsp paprika
1/2 tsp white pepper
1 tbsp oil
approx 1-2 cups water
salt to taste.

1. Cut frankfurts crossways in half. Cut satay stick in half. Insert a satay stick into each sausage. Dust the sausage with a littele cornflour.
2. To make Batter: In a bowl, combine all the batter ingredients and mix them until the batter is free of lumps.
3. Coat the sausages with the batter. Shallow or deep fry the sausages and fry them in a moderately hot oil until golden and crisp. Drain on paper towel, keep warm . serve with tomato sauce.

#140: Sweet potato nuggets:# Recipe #100

This is My 100th recipe..YaHoo! Recipes I shared here are the recipes that I managed to log into the computer... Many recipes do not end up being shared here due to time constraints. For this 100th recipe.. I am featuring one of my old time favourite... also known as "Kuih Badak" . This recipe is of Malaysian origin , but I have made some modifications to it... enjoy~ As usual, this is by estimation




Ingredients:
Orange sweet potatoes- boiled/microwaved and mashed
Flour
breadcrumbs

filling:
dried prawns, soaked in hot water, blended
dried/fresh grated coconut
1 large onion-blended
1 garlic-blended
dried chillies paste
coriander powder
chicken stock powder

steps:
1. Mix potatoes and flour until a dough is formed.
2. Prepare the filling : heat oil in wok, fry the blended ingredients and chili paste. Fry till slightly dry before adding the coconut and the chicken stock powder. Adjust the taste
3. Divide the dough to equal portions, shape them into balls, flattened the balls and add in the filling. Seal the filling with the dough and shape it into balls or any shape of your choice. Roll them in the Japanese breadcrumbs and shallow-fry or deep fry them until done.

#139: Cheese pancakes: recipe#99

An alternative to the usual pancakes... enjoy!

Ingredients:
2 cups self -raising flour
3 dsp sugar
3/4 cup cream cheese-softened
1 and 1/2 low-fat milk
1 egg-separate yolk and white
cooking oil spray

step:
1. put flour and sugar into large bowl, whisk in cheese ,milk and egg yolk. Beat egg white in a small bowl until soft peaks form, fold into the cheese mixture.

2. Place 1/2 cup of mixture into a pan which has been coated with the cooking-oil spray, cook over low heat until browned on both sides. Serve immediately

#138 : Baked Chicken, peanut butter flavoured : recipe #98

I am tired of my own cooking, I am tired of experimenting... so today I looked through an "old" cook book and found Ayam Bakar recipe... however, I did not have the ingredients ....so whether I liked it or not, this is another experimental recipe....

Ingredients:
1 medium chicken, fat and skin removed, cut into big pieces.
dark soya sauce
chicken stock powder
8 pcs thai basil leaves
white pepper
2 tsp peanut butter
salt
3 inches cinnamon stick
4 pcs "asam aur-aur"
olive oil
water
blended ingredients:
2 fresh green chillies
1 large fresh red chillies
1 inch ginger
1 lemon grass
8 shallots
3 cloves garlics

steps:
1) Heat oil in wok, add in the cinnamon stick, blended ingredients and peanut butter. fry till fragrant.
2) Add in the chicken, the asam, chicken stock powder and a little water. Stir to mix well and cover the wok.
3) Once the chicken is half cooked, transfer the chicken pieces into a prepared pan, pour a little olive oil on top of the chicken and bake at 200 degrees till cook. Leave the dilute gravy in the wok.
4) While the chicken is in the oven, work on the gravy: add the dark soya sauce, basil leaves , more stock and lots of white pepper powder. Simmer the gravy till it thickens. Adjust its seasoning.
5) When the chicken is cooked, pour the gravy onto the chicken and baked for another 3-5 minutes. Dish up.

#137: Acar Jantung Pisang: recipe #97

I went to the Pasar Borong and bought lot's of "kampung" veggies. So here is another way to prepare your banana flower ;)

Ingredients:

1 banana flower
1 cup coconut milk
2 tbsp vinegar
sugar and salt for taste

blended materials:
3 tbsp dried chilli paste
6 shallots
2 cloves garlic
a little shrimp paste

steps;
1. Boil the flower, drained and cut into small pieces
2. Heat oil in wok, fry the blended ingredients, add in the coconut milk.
3. When the coconut milk has boiled, add in the rest of the ingredient and cook till the gravy thickens.

#136: Malay style baked Salmon: recipe #96

I craved for Salmon, but couldn't stand it's fishy flavour. Sound funny eh? I remembered a dish I ate a few years back , so I used the Salmon slices to experiment this recipe.

Ingredients
Salmon slices
3 bird eye chillies-sliced
lemon grass- thinly sliced
tamarind- 2 tbsp
Laksa leaf ( Daun Kesum)
Banana leaf and aluminium foil to wrap the fish
extra virgin olive oil

marinade:
1 tbsp blended shallots
1 tsp blended garlic
1 dsp blended ginger
1 tbsp dried chilli paste
1 tsp turmeric powder
salt

steps

1. Marinate the fish slices with the marinade for at least 1 hr in the fridge
2. Place a banana leaf on aa aluminium foil, place fish on top
3. Place the extra marinade, bird eye chillies, laksa leaf and lemon grass slices on top of the fish.
4. Wrap the fish and place the foil on a baking tray.
5. Bake Fish for about 25-30 min at 200 degrees or until done.

#135 Prawn pineapple soup: RECIPE#95

This is one of my favourite soup. It is very easy to prepare and the flavour is awesome.

Ingredients:
15 prawns
equal amount of ripe pineapple- cut into large cubes
2 green chillies- cut into 1 inch slices
2 shallots-sliced
2 cloves garlic -sliced
1 inch ginger
10 Thai sweet Basil leaves
1 lemon grass-crushed
chicken stock powder
fish sauce
a bowl of water

steps:
- Boil water in pot
- Add shallots, ginger, garlic and lemon grass into the boiling water, cook for a few minutes
- Add in the ripe pineapple , simmer
- Lastly add in the prawns , chicken stock, basil and fish stock. Cook for a few more minutes, adjust the seasonings and dish up. Best serve immediately.

#133: Apple cakes : recipe #94

As I mentioned before... holiday means more experiments... so here is one of those...

Ingredients:
200g butter
3/4 cup brown sugar
2 medium eggs
1 tsp salt
2 tsp double acting baking powder
1 cup milk
1 cup oats
1 and 1/2 cup flour

for topping,
sliced apples
cinnamon powder
brown sugar

steps:
1) cream butter with sugar till smooth
2) add in the milk and eggs, stir
3) add the rest of the ingredients and mix well till well blended
4) place mixture in a buttered pan of your choice, add topping and bake in a preheated oven at 160 degrees until the cake is cooked.
N/B I used the jelly pan for this.

#132 Sweet potato with pumpkin : recipe #93

I only discovered that sweet potato's leaves can be eaten in 2000. That year I was teaching the Pre-Voc students and they have given me a lot of these , when I asked them why , they told me those leaves " nyaman di masak santan cigu". So here I am, everytime I come across these leaves in the markets, I definitely will grab some to be cooked at home... so here it is





Ingredients:
sweet potatoes leaves
pumpkin - pre boiled : I used microwave oven to do this
coconut milk
chicken stock powder

blended ingredients;
shallots
garlic
bird's eye chillies
shrimp paste
dried prawns

steps:
1) Heat some oil in pot, fry in the blended ingredients.
2) Once the materials is fragrant, add in the leaves .
3) Once the leaves have wilted, add in the pumpkin, coconut milk and chicken stock powder.
4) continue cooking for another minute , adjust seasoning and dish up.

#131: Apple Fish : Recipe # 92

When I was residing at the MSPSBS girls' Hostel, almost everyday we were given fruits with our meals. Green Apples at that time will be eaten with salt, soybean sauce or chillies. It was meant as a substitute for the green mangoes. Today, I craved to eat Mango fish, but in My fridge there were only green apples available, so, what to do.... " tak ada pokok akar pun berguna"... so here's the recipe

Ingredients:
Fish- cleaned
tomato- sliced

marinade:
turmeric powder
salt
chili powder
vinegar

sauce:
2 green Apples grated, mixed with salt for 15 minutes- drained
1 dsp Lingham Chili sauce
2 tbsp Wah Hong chilli sauce ( sos lada Singapura)
1 dsp rice vinegar
1 dsp white vinegar
fish sauce

step:
1. Mix fish with marinade for at least 15 minutes.
2. Fry the fish till done and crispy on the outside.
3. Mix all the sauce ingredients together and adjust seasoning.
4. Add the sliced tomato to the sauce.
5. To serve, place the sauce on thr fried fish. enjoy!

#130: Japanese Bean curd with chicken: recipe #91

Yay ! this holiday enable me to do a series of cooking experiments, so you better watch out *grin*. So let's cook!

Ingredients;
2 tubes Japanese bean curd - cut into slices of 1 cm thickness
egg
1/2 cup boneless chicken - chopped
3 cloves garlic-chopped
1 tbsp chopped ginger
2 tbsp Oyster sauce
1 tsp corn flour mix with 1/4 cup water
water
2 bird eye chilies- sliced
spring onion for garnish

step:
1. Dip the curd slices in beaten egg and shallow fry them until the outside of the curd slices are golden brown. keep aside.
2. In a wok, fry the garlic and ginger till fragrant.
3. Add in the chicken and continue cooking till chicken is half cooked.
4. Add in the Oyster sauce and continue cooking for a few minutes before adding the corn flour slurry.
5. Add in the Tauhu and continue cooking at low flame. If the gravy becomes too thick, add in a little water.
6. Lastly add in the chillies , adjust seasoning and dish up

#128 Happy Holidays!

This school holidays is one of the much awaited time of the year by teachers and students alike. I know I have been a "cruel" teacher by giving assignment to my students but then if I don't, parents would grumble *sigh*. So students, finish your assignment this weekend, so that you will have a week of uninterrupted holidays. Yesterday, my school held the 2nd Cross country race. I brought my "baby" to school and managed to take some pics.
TO ALL TEACHERS, STUDENTS AND THEIR PARENTS (one week off from sending children to schools) ... HAPPY HOLIDAY!!!

#127: GRRR chicken : recipe #90

This was meant to be a "Hantam" recipe, there was one time when my hubby had this craving of eating salads so we bought a variety of salad dressing . I used some and had created this recipe which the girls called "Ayam GRRRRR". So here it is people... :)

Ingredients:
chicken wings
salt & pepper
corn flour
thousand Island salad dressing

steps:
1. marinate chicken with salt and pepper for at least 15 minutes
2. add in the cornflour until chicken is well coated
3. fry chicken until half cooked
4. In a bowl, mix the chicken and the salad dressing
5. Bake the chicken till done.

#126 Stuffed squids ; recipe #89

I must say my days were hectic lately. Two weeks in a row I spent almost every afternoons at school. How fun is that? *rolling eyes*. How are we going to prepare well if at the end of the day we feel very tired? Sometimes I feel that teachers are driven to their limits. No offense to anyone but then I do believe everybody deserve to have a decent time without interuption for themselves and their families.

Well, cooking nowadays are more like chores than experiments...so, I didn't do much experiments.. blame it on the work... In case you are wondering , This dish was prepared a few weeks ago.

Ingredients:
5 medium squids or cuttlefish - cleaned ; eyes, 'ink', mouthparts, and skin removed. chopped the head parts into small pieces. keep aside.
tomatoes: diced
bamboo sticks.

sauce:
5 shallots
3 cloves garlic
2 dsp chopped ginger
1 large onion diced
1 tbsp dried chilli paste
tamarind juice
1 tsp turmeric powder
1 tsp 'Kerisik' - roasted pounded coconut
chicken stock powder

steps:
1. In a wok, fry shallots, garlic, ginger, onion till fragrant. add in the turmeric,chilli paste and the chopped squid parts. When squid is cooked add in the tomatoes. Season with the chicken stock powder. This will become the stuffing. Put the stuffing in the bowl but leave some gravy in the wok for later use.
2. "stuff" the squid 3/4 full. 'Seal' the top of the squid with bamboo shoots.
3. Place the stuffed squid back into the wok containing the gravy, simmer till the squid are cooked, add in the "kerisik" and adjust the seasoning. Remove the bamboo sticks before serving.

#125 A QUICK DINNER

I brought my boy, Darwish to my work place today . For these past week, it's kind of frustrating because I had to play with him only for a while as I came home at about 4.00- 5.00 p.m. By the time I came home, he's already tired, demanding his breast milk (BTW, he is still breastfeeding) and quickly dozed off. He enjoyed his "visit" today and had called the school... "a castle" :). We came home at about 4.00 p.m, he slept at 5.00 p.m. and I am sooooo...tired. So for hubby and the kids, I made them a very simple dinner... Kway teow with butter oat chicken.

Kway teow: I fried it with garlic, season it with tom yam powder, chicken stock powder, sesame oil, rice vinegar and light soy sauce.

Butter oat chicken: I cooked exactly like the butter oat prawn , but replacing the prawn with chicken fillets instead.

I assembled the kway teow and butter oat chicken onto a plate, sprinkled some sliced spring onion and fried shallots on top...

It was sooo good! Chicken tasted as nice as the prawn.. * smile, thinking about Ihsan *

#124 Kolo Mee with chicken sausage : recipe# 88

It has been quite sometime I didn't cook Kolomee, so when I went to Hua Ho with hubby this afternoon, I "snatch" a packet of Kolo Mee and put it into the trolley...so people here is my version of Kolo Mee:

Ingredients:
250g Kolomee,blanched in boiling water, drained and rinsed with cold water
steamed vegies of your choice- I used sawi

sauce:
1 spanish onion -chopped
1 clove garlic-chopped
1 tsp chopped ginger
1 large sausage - diced: I used the Royal Brunei's catering sausage, you can use minced beef or minced chicken.
1 tbsp oyster sauce
1 tbsp soya sauce
1 tsp sesame oil
1 dsp Maggi chilli sauce
1 dsp rice vinegar
1 tsp cornflour- made into slurry
water

steps:
1. heat oil in wok, add the onions, ginger and garlic. Fry till fragrant
2. Add in the sausages, fry till cook.
3. add in the sauces, sesame oil, vinegar and 1/2 cup water. fry for another 2 minutes
4. lastly, add in the corn flour slurry, cook till gravy thickens, adjust taste and dish up.

#123 Kuih Keria @ Sweet potato treat : recipe#87

The first time I made this local cake was at Miss Yeow's Home Science cooking lesson. That time I was 14. We would find excuses for not coming to her class.. simply because our teacher was VERY STRICT... hehehe, I wonder where she is now. Here's the recipe (can't write much because my son, darwish is urging me to open BBC.com his fave website :)

Ingredients:
1 and 1/2 cup mashed sweet potato - I used the orange variety
5 tbsp coconut milk
3 heap tsp cornflour
1/2 tsp salt
icing/confectioner sugar for coating
oil for frying

steps:
#1 mix sweet potatoes, coconut milk, cornflour and salt to form a dough-like consistency.
#2 divide the dough into 9 equal portions, roll them into"ball-like" structure and make a hole in the middle , just like a doughnut.
#3 heat oil in a pan, deep fry or shallow fry the cake at medium flame till golden brown.
#4 after frying,I roll them into the icing sugar to coat. Traditionally people will put granulated sugar into a pan with little water , when the sugar bubbles, thay add in the fried cake into it and cook further till the sugar dries and coat the cake.

#122: WHITE RADISH SALAD : recipe #86

White radish salad in Malay simply means kerabu lobak putih. I didn't know that white radish can be made into a tasty salad until I got to sample it in Abang Hazri's house during his open house, the last Hari raya. I later experimented with the radish and here's my version.

Ingredients:
500g white radish
3 shallots
salt
juice from 5 large "limau kesturi" - you can replace this with juice from 1 lemon if "limau kesturi" is not available in your area.
sugar
fish sauce
3 fresh chillies

steps:
1. peel the radish and slice it thinly either by knife or slicer (I used slicer)
2. mix 1 tsp salt to the radish, leave aside for 15 minutes- this is to remove the bitterness of radish and to make them crunchy.
3. blend shallots and chillies.
4. After 15 minutes, place radish in a strainer to drain the juice.
5. Place radish into a bowl, add in the blended materials,"limau kesturi" and fish sauce (about 3 tbsp) and a little sugar (about 1 tsp)- leave for another 5 minutes before adjusting the seasoning.
6. adjust the seasoning, use salt/fish sauce to adjust the saltiness, sugar may be added to balance the acidity or if you feel the salad is not sour enough add a bit more lime juice. If you want the salad to be more spicy, you may add sliced bird eye chillies just before serving.

#121: Butter Oat Prawns: recipe #85

It's Experiment time again. Hubby, Darwish and I went to the Utama Grand Supermarket this morning. I bought 1/2 kilo sea prawns, they were quite big so I decided that I should cook someting new... something crunchy.... so here it is:

Ingredients:
1/2 kilo prawns, deveined, feelers removed but do not remove the shell
salt
white pepper powder
chicken stock powder
1/2 cup oats
10-20 curry leaves
5 bird's eye chilli-sliced
3 cloves garlic- chopped
sugar
1/4 cup butter
sunflower oil.

steps:
1. Mix the prawn with salt and pepper and deep fry them till cook- keep aside.
2. Heat a pan, add butter , when butter had melted add in the garlic, bird eye chillies and curry leaves, fry till fragrant.
3. Add in the oats, if the mixture becomes too dry add a little oil. season with chicken stock and sugar. Fry till the oats turn golden brown.
4. Lastly, add in the prawns, adjust seasonings and dish up