APAM KAMPUNG(STEAM SOUR CUPCAKES)

INGREDIENTS;
200 gm plain flour
50 gm rice flour
75 gm brown sugar
1 cup water
6 gm yeast diluted in 1/4 cup

METHOD;
Mix all ingredients.Put batter in round cake pan and steam for 40 to 45 minutes.Insert skewer to check if the cupcakes is done.

POPIA BASAH(TRADITIONAL SPRING ROLL SKIN)

INGREDIENTS;
2 cups plain flour
1 egg
3/4 cup water
2tbsp vinegar
Salt a pinch

METHOD;
Mix all ingredients.Heat pan and rub the batter on the pan very thinly.Just make like you make a crepe.

Hi,quiet sometimes I didn't wrte anything in my blogspot cause just come back for holiday.Going back home and learn a few recipes.Did go to places like Jakarta,Bangkok and Kuala Lumpur, the foods down there are good and they had everything that you dream of eating.Anywhere times goes by very fast and I'm back to work.Now I want to share some of the recipes that I had while I was there.Hope you likes there recipes I going to post today.All the best to friends anywhere they are.

APAM YOGURT (STEAMED YOGURT CUPCAKES)
INGREDIENTS;
2 cups sugar
1 tsp ovalette
1 cup fresh yoghurt
2 eggs
1/2 tsp baking soda
1 tsp cocoa powder

METHOD;
Combined all ingredients except cocoa powder.Separated into 2 bowl of the batter.One mix with cocoa and the mix let it white.Get the steamer ready and let it steam.Scoop the white mix in a cupcake casing half way and top with cocoa mix.Then put in the steamer and steam for 15 to 20 minutes or you can see the cupcakes cracked.That means it is cooked.

SIAKAP KUKUS (STEAM SEABASS)

 INGREDIENTS;
1 whole sea bass
3 tbsp oyster sauce
2 tbsp chili sauce
2 tbsp tomato sauce
1 tsp sugar
1 red chili (slice)
4 cm young ginger(slice)
3 garlic(slice)
1/2 lemon juice
salt to taste

METHOD;
Clean sea bass and marinate with all ingredients.Put in casserole and steam the fish for 30 minutes or until fish cooked.Garnish with chopped Chinese parsley on top.

SPRING ROLL SKIN

INGREDIENTS;
3 cup flour
1 tbsp salt
5 cup water

METHOD;
Mix salt and water then put in the flour.Make a batter then spread on pan

AYAM KAMPUNG MASAK HITAM (CHICKEN IN BLACK SAUCE)

INGREDIENTS;
300gm ayam kampung(free range chicken) cut bite size
2 garlic(minced)
2 shallots(minced)
4 cm ginger(minced)
1/2 tsp blackpepper(crushed)
1 tsp dark soya sauce
1/2 tsp kicap cair
1 tsp tomato ketchup
salt to taste
1 tbsp vegetable oil

METHOD;
In a pan saute all minced ingredients until fragrant.Then put in chicken and all other ingredients.Pour in half cup water and let it simmer until cook.

AYAM CLAYPOT(CHICKEN IN CLAYPOT)

INGREDIENTS A;
11/2 tbsp cooking oil
2 cloves garlic(chopped)
2 shallots (chopped)
INGREDIENTS B;
250gm chicken parts
15gm young ginger(sliced)
4pieces soaked chinese mushroom(cut into 4)
2 cups rice
2 cups water
1 tspn dark soya sauce
1 tbsp oyster sauce
1 tspn sesame oil 
salt to taste
METHOD;
In a large casserole saute all ingredients A until fragrant.Then put in ingredients B and cook for 3 to 4 minutes.Put in the rice and water then cover and let cook.When the rice cooked ,it is ready to eat.

What are some of the potential benefits of chocolate you may ask?  They include:

• Reduction in atherosclerosis

• Lower cholesterol levels

• Lower LDL and triglyceride levels

• Protects LDL’s from becoming oxidized

• Increased HDL cholesterol

• Better blood glucose control

You might be skeptical about chocolate’s potential as a super food.  It can be confusing when everyone is telling you how healthy eating and exercise are the only ways to lose weight, and chocolate should not be in the plan!  How can chocolate be so helpful in protecting the heart?

One word: the polyphenol called Flavanols.  Flavanols are typically found in fruits and vegetables, which is one reason we are told to eat five or more servings a day.  The problem: not everyone enjoys fruits and vegetables.  They do provide us with a wide array of vitamins, minerals, and some fiber.  They also are a great source of antioxidants, which can help reduce the damage associated with free radicals from oxidative stress.

Guess what?  The exact flavanols found in fruits and vegetables are also found in chocolate!

Research by Hermann et al. concluded dark chocolate actually has a high polyphenol concentration.  It was found to be higher than berries, tea, and wine.  Amazing!  Not done yet.  They also concluded high level of polyphenol concentration significantly reduced platelet activation in the body.  Important, yes!  Why?  Let me explain.

Oxidative stress can lead to higher levels of oxidized LDL cholesterol levels.  When LDL is oxidized, meaning free radicals bind to the LDL, the cholesterol is more permeable and able to pass through the artery easier.  This results in inflammation and a resulting immune response by the body.   The response is to reduce inflammation and prevent further damage to the wall of the artery.  The problem: this response can cause accumulation of platelets and other cells in the artery.   The accumulation interferes with the travel of blood and nutrients vital to the cells of the body.   LDL cholesterol and other cells (macrophages) get trapped, creating blockages in the arteries. Results: oxygen and nutrients not getting to the cells of the body.   This can happen anywhere, but it mostly happens in major arteries of the heart and other arteries in the body.

The high concentration of polyphenols bind to the LDLs, preventing the oxidation process.  One nutrient found in chocolate is responsible for this action.  Research by Vinson et al. concluded Epicatechin, a major polyphenol, binds to LDL cholesterol preventing the oxidation process from happening.   They also concluded the fat in chocolate acts as a pro-oxidative agent in the body.   There is more!

Hannum et al. concluded flavanols found in chocolate may help to enhance heart health.  They concluded the flavanols help delay blood clotting, improve endothelial function, and help decrease inflammation.

Chocolate has many benefits on heart health.   The exact recommendation for chocolate consumption and type has yet to be determined.    However, research from Franco et al. tells us that chocolate in moderation is healthy and the most preferred choice is dark chocolate.  The reason: dark chocolate has a much higher concentration of flavanols than white chocolate, which has very little.  Consuming a diet rich in fruits and vegetables are recommended for increasing our antioxidant intake, but moderate levels of chocolate can be good for protecting our heart and health.

For the chocolate lovers out there: You are vindicated!  Let us raise our favorite dark chocolate covered, flavanol rich snack and celebrate!  Since chocolate, especially dark chocolate, is shown to provide protective effects on the heart and health of our vessels and arteries, we have plenty to celebrate!

SHARK FIN SOUP

INGREDIENTS;
2 tbsp sesame oil
1 spring onion(finely  chopped)
2 cm ginger(finely chopped)
4 dried Chinese mushroom(soaked until soft and sliced)
2 tbsp vinegar
2 liter chicken stock
120 gm ready prepared shark fin
200 gm chicken breast(cooked and shredded)
200 gm small shrimp(peeled)
11/2 tbsp soy sauce
1 tbsp cornstarch dilute with 2 tbsp chicken stock

METHOD;
Heat oil in stock pot,add the spring onion,ginger,mushroom,vinegar and stir fry for 2 to 3 minutes.Pour in half of the chicken stock also the shark fin and bring to boil.Reduce the heat and simmer for 10 minutes.Add the chicken,shrimp,soy sauce and add also the remaining chicken stock.Pour in the cornstarch and bring to boil.Reduce the heat and simmer for another 10 minutes.Serve while hot and a dash of back vinegar if you like.

MEE BANDUNG (NOODLE)

INGREDIENTS;
500 gm egg noodle
300 gm beef(boiled and sliced)
300 gm chicken breast(boiled and sliced)
200 gm beansprout(blanched)
2 tbsp cooking oil
2 tbsp chilies paste
3 garlic(blend)
5 shallot(blend)
1 litre chicken stock
4 tbsp tomato ketchup
2 tbsp chili sauce
1 tbsp oyster sauce
4 tbsp peanut(grind)
2 eggs(hard boil cut to wedges)
2 fed chilies(finely slice)


METHOD;
Heat oil in a stock pot and saute shallot,garlic and chili paste until fragrant.Add in chicken stock,tomato ketchup,chili sauce and oyster sauce.Let it boil and season well.Put in peanut,beef and chicken.Blanch the egg noodle for awhile.Put noodle in a bowl and pour the sauce on top.Garnish with beansprout,red chilies and egg.

KUNG PAO CHICKEN

INGREDIENTS;
1 kg chicken(cut in 3cm)
2 tbsp oyster sauce
21/2 tbsp cooking oil
8 small dry chilies
4 tbsp minced garlic
2 stalks celery(diced)
1/2 red pepper(cube)
200 gm bamboo shoot(sliced)
2 tbsp dissolved cornstarch
1/3 cup roasted peanuts

SAUCE;
3 tbsp Chinese rice wine
1/4 cup Chinese black vinegar
1/4 cup chicken broth
1 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar


METHOD;
Marinade chicken with oyster sauce and let stand for 10 min.Combine sauce ingredients in a bowl.Place a wok over high heat until hot and put 2 tbsp oil.Add in the chilies and fry until fragrant.Mix in the chicken and stir fry for 2 minutes.Then remove from wok and add the remaining oil.Saute garlic until fragrant by adding celery,pepper and bamboo shoot.Stir fry another 2 minutes and return the chicken and chilies.Add the sauce and bring to boil.Pour in the dilute cornstarch and let it cook.After thicken add the peanut lastly.

LEMON CHICKEN

INGREDIENTS;
2tbsp cornstarch
3/4cup water
2 egg yolks
4 breast(skinless and halves)
2cups cooking oil
3tbsp brown sugar
1tbsp ginger(minced)
1cup chicken broth
1/3cup lemon juice
1/2cup scallion

METHOD;
Combine 1/2 cup cornstarch,1/4 cup water and egg yolks,whisk until smooth.Then coat each chicken and fry the chicken.In a medium sauce pan place 2tbsp cornstarch,brown sugar,ginger and stir in 1/2 cup water also chicken broth.Cook over medium heat,stirring until thicken.Put in lemon juice and let it boil for 1 minute.Cut the breast and arrange on a plate.Pour the sauce over the breast and sprinkle with scallion.

AYAM KICAP PEDAS OR CHICKEN IN SPICY SOY SAUCE

INGREDIENTS;
1KG CHICKEN(ROUGHLY CHOPPED)
4 GARLIC(BLENDED)
1CM GINGER(BLENDED)
5 BIRD EYE CHILIES(BLENDED)
1 ONION(DICED)
4 TBSP SWEET SOY SAUCE
2 TBSP SALTY SOY SAUCE
2 TBSP TAMARIND JUICE
2 TBSP OIL
1 CUP WATER
SALT TO TASTE


METHOD;
HEAT UP A STOCK POT WITH OIL AND SAUTEED ALL BLENDE INGREDIENTS UNTIL BROWN.THEN PUT IN THE CHICKEN AND WATER.ALSO ADD IN TAMARIND JUICE, SWEET AND SALTY SOY SAUCE.LET IT COOK AND SEASON WELL.

BINGKA JAGUNG OR CORN PUDDING

INGREDIENTS;
500 gm coconut milk
1 tsp salt
3 eggs
100 gm sugar
50 gm butter
15 gm custard flour
200 gm cream corn
90 gm sesame seeds

METHOD;
Blend all ingredients except sesame seeds.Transfer in a stock pan and heat up for 5 minutes.Grease baking tray and pour in the mixture.Sprinkle sesame seeds on top and bake for 180c for one hour.Let it cool then cut and serve.

THAI STIR FRIED BEEF WITH BEAN SPROUTS

INGREDIENTS;
1bunch spring onion(sliced)
2 tbsp corn oil
1 clove garlic(crushed)
1 tsp ginger(julienne)
500 gm lean beef(slice thin strips)
1 red pepper(sliced)
1 bird eye chili(chopped)
3 cups beansprouts
1 lemongrass(finely chopped)
2 tbsp peanut butter
4 tbsp coconut milk
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp brown sugar
salt and pepper

METHOD;
Preheat wok over high heat,add spring onion,garlic and ginger.Stir fried for 2-3 minutes and add beef ,continue frying until brown and tender.Add in all ingredients and season well. 

PINAKBET 0R CHICKEN VEGETABLES STEW WITH SHRIMP PASTE

INGREDIENTS;
200 gm chicken breast(sliced)
2 tbsp cooking oil
3 cloves garlic(minced)
1 onion(chopped)
200 gm pumpkin(cube)
150 gm okra(sliced)
200 gm long bean(cut in 2cm)
150 gm eggplant((sliced)
150 gm bitter gourd(sliced)
2 cups water
2 tbsp shrimp paste
150 gm tomatoes(diced)

METHOD;
Cook chicken until tender then put garlic,onion and tomatoes.Add the pumpkin and cooked until pumpkin soft.Then add in the rest of the vegetables and shrimp paste.Add seasoning to taste.

KAENG KHUA SAPAROT OR THAI PRAWN IN PINEAPPLE CURRY

INGREDIENTS;
250 ml coconut milk
1/2 pineapple(chopped roughly)
2 tbsp fish sauce
2 tbsp Thai red curry paste
2 tsp sugar
350 gm tiger prawn(clean and deveined)
2 tbsp coriander(chopped)
4 spring onion(shredded)


METHOD;
Place coconut milk,pineapple,curry paste,fish sauce and sugar in a pan.Heat gently for 5 minutes until slightly boiling.Put prawn and coriander , let it cooked.Sprinkle spring onion on top  and serve with white steam rice.

UKOY OR FILIPINO SNACK

INGREDIENTS;
1 cup plain flour
1 egg
 1 clove garlic(minced)
2 cups bean sprouts
1 cup shrimp juice(blend shrimp head)
2 onion(slice)
12 shrimps(skin on)
1 tsp salt
1 tsp baking powder


METHOD;
Mix flour.shrimp juice,baking powder,garlic and salt.Blanch bean sprouts and shrimps.Slice onion and mix with the batter.Heat oil and fry until golden brown.

TAD MAN PLA OR THAI FISH CAKES

INGREDIENTS;
450 gm boneless cod fillet
1 egg(beaten)
1 tbsp Thai red curry paste
1 tbsp brown sugar
1 tsp salt
1 tbsp cornflour
1 tbsp coriander(chopped)
75 gm green beans(finely chopped)
4 tbsp oil for frying


METHOD;
Chopped fish roughly in food processor.Add curry paste,egg,sugar,salt and cornflour in the food processor and blend well.Stir in the beans and coriander.Then keep in refrigerator for 45 minutes and make into ball shape.Flatten to the shape of a cake.Heat up the oil in frying pan and fry until golden brown.
 

MECHADO OR FILIPINO BEEF STEW

INGREDIENTS;
1 kg beef topside(cut cube)
2 tbsp cooking oil
4 cloves garlic(crushed)
1 onion(sliced)
2 potatoes(quartered and fried)
1 carrot(cut round)
2 tbsp lemon juice
2 tbsp soy sauce
1 tsp black pepper(crushed)
1 cup tomato ketchup
3 cup water
salt to taste

METHOD;
In a pot brown meat with cooking oil and set aside.In the same pot saute garlic and onion then put in the water.Add lemon juice,soy sauce,peppercorn,tomato ketchup and bay leaf.Let the beef boil until cook and tender.Then put in potato and carrot until they soft.Add in salt and correct the seasoning to taste.

BEEF KALDERETTA

INGREDIENTS;
1kg beef topside(cut into cube)
350gm beef liver(slice)
5 onion(chopped)
5 cloves garlic(chopped)
6 tomatoes(chopped)
2 green and red pepper(diced)
2 chilies(chopped)
3/4 grated cheddar cheese
2 cups beef stock
1/4 cooking oil


METHOD;
In casserole,put in oil and saute all chopped ingredients.Then put in the beef and liver.Saute until brown then add stock,tomato ketchup and boil until beef tender.Then put in the cheese and let the sauce thicken.Add seasoning to taste.

AYAM PENYET OR CRUSHED CHICKEN

INGREDIENTS;
1kg chicken(cut into 12 pieces)
300ml coconut milk
200ml water
1 bay leaf
2 lemongrass(crushed)
1 lime juice

SPICE PASTE;
4cloves garlic(minced)
2 candle nut(minced)
1tsp coriander powder
2tsp salt

SAMBAL;
5 red chilies
4 bird eye chilies
3 shallots
1cloves garlic
1 tsp salt
1 tsp palm sugar or brown sugar


METHOD;
Boil chicken with all ingredients and spice paste until tender.Then strain the chicken and deep fried until golden brown.For the sambal just pounded all the ingredients and season to taste.The chicken before serving just smashed with a Chinese cleaver and serve with white rice.

AYAM GORENG KALASAN OR KALASAN FRIED CHICKEN

INGREDIENTS;
1kg chicken(cut into 12 pieces)
500ml coconut juice
1/2 tsp soda of bicarbonate
5cloves garlic(crushed)
1cm galangal(crushed)
2 bay leaf
100gm coconut sugar or brown sugar

METHOD;
Boil all ingredients including the chicken until tender.Then strained the chicken until golden brown.Serve with hot rice.

BINGKA JAGUNG OR CORN PUDDING

INGREDIENTS;
500gm coconut milk
1tsp salt
3 eggs
200gm plain flour
100gm sugar
50gm butter
15gm custard flour
1/2 tin cream corn
90gm sesame seed

METHOD;
Blend all ingredients except sesame seeds.Cook the mix until it hot.Grease baking tray and put the batter in and sprinkle on top with sesame seeds.Bake in the oven for one hour at 180c.

APAM GULA HANGUS

INGREDIENTS;
200gm sugar
125ml water
(cook together to make caramelized sugar)
3 eggs
250ml coconut milk or fresh milk
300gm plain flour
2tspn soda bicarbonate

METHOD;
Beat eggs and sugar fluffy.Then put in the caramelized sugar.Shift the flour and soda bicarbonate into the mix.Lastly put the coconut milk or fresh milk and mix well.Put in a steamer and steam for 10 to 15 minutes.Let it cool then cut and serve.

DAGING HITAM MANIS OR BEEF IN SWEET SOY SAUCE

INGREDIENTS;
600gm beef topside(sliced)
1 cup black raisins(blended)
1 tsp black peppercorn(crushed)
4 shallots(blended)
3 garlic(blended)
1 cm ginger(blended)
1 cm galangal(blended)
3 tbsp chili past
1/2 sweet soy sauce
200 gm potatoes(wedges and deep fried)
2 big onion(wedges and fried)
3 tbsp cooking oil
3 cups water 
salt and sugar to taste


METHOD;
Marinate beef with sweet soy sauce and raisins for one hour.Heat oil in stock pot and saute all blended ingredients until brown add in the chili paste.Then put in the marinated beef,black peppercorn and add water.Let's it boil until the beef cooked and tender.Add seasoning to taste and let the sauce thicken.Then put in potatoes and onion.

KARI KETAM OR CRAB CURRY

INGREDIENTS;
5 numbers crabs(any type and cut in two)
4 tbsp curry powder
3 onion(blended0
3 cm ginger(blended)
4 garlic(blended)
1 cm cinnamon stick
1 star anise
4 cardamon
1 cup water
1/2 cup coconut milk
2 tbsp oil
1 fresh tomato(wedges)

METHOD;
Heat pot, put oil and saute blended ingredients until fragrant.Add in all herbs and curry powder.Pour in 1/2 cup of water and cook the curry powder.When curry powder cooked pour in the rest of the water and crab.Stir well and put in coconut milk.Let's it simmer until the crab cooked and add salt to taste.Lastly put in tomatoes wedges.

TINOLA MANOK OR BRAISED CHICKEN WITH WINTER SQUASH

INGREDIENTS;
1kg chicken(cut into small pieces)
1 small winter squash(cut into cubes)
2 tbsp ginger julienne
1/2 cup chilies leaves(optional)
1 liter water
5 cloves garlic(crushed)
1 red onion(diced)
3 tbsp cooking oil
2 tbsp fish sauce


METHOD;
In a stock pot saute onion,garlic,ginger and chicken until fragrant.Then pour in the water and put in the fish sauce and salt to taste.Let it boil and put in the squash.Boil until the chicken and squash cook.






 

RENDANG SAPI OR BRAISED BEEF IN COCONUT MILK

INGREDIENTS;
500gm beef topside(slice)
4cups coconut milk
2 bay leaf
2 kaffir lime leaves
3 whole star anise
3 cardamon
1 lemongrass
2 turmeric leaves
2cm cinnamon stick

SPICE PASTE;
4 red chilies(blended)
8 shallot(blended)
6 garlic(minced)
3cm ginger(minced)
2cm galangal(minced)
1/2 tsp black peppercorn(crushed)
2 cm fresh turmeric(minced)
4tbsp cooking oil

METHOD;
Spice paste; heat stock pot and saute all ingredients until fragrant.Slowly cook until the sauce done.
Then put in the beef and other ingredients except coconut milk to boil.Cook until the beef tender and add in the coconut milk ,let it simmer.Add seasoning and let the sauce reduced until it became dry.Now it ready to serve.

BAGOONG OR FRIED ANCHOVIES PASTE

INGREDIENTS;
500gm dried anchovies(blended)
1 big onion(chopped)
2 garlic(chopped)
100gm fresh tomatoes(chopped)


METHOD;
Heat 3tbsp cooking oil and put all ingredients in a pot.Saute until the sauce dried and add seasoning to taste.If you like spicy ,you can add some chopped fresh chilies.

OXTAIL KARE-KARE OR OXTAIL IN PEANUT SAUCE

INGREDIENTS;
1kg oxtail(cut into 2cm chunks size and boil until tender)
3cups peanut butter
1/4 cup grounded toasted rice
1/2cup cooked bagoong(dried anchovies)
2 diced big onion
2 bulbs garlic(minced)
4 tbsp cooking oil
4 eggplants(slice into 4cm lengthwise)
2 stalks Pak Choy(just cut into normal size)
100gm fine beans(cut into 2cm lengthwise)
8cups water
salt to taste

METHOD;
Heat oil in stock pot ,saute garlic and onion until brown.Add water,oxtail,peanut butter and rice ,bring to boil.After boiled add in seasoning to taste and put in all vegetables.Serve with bagoong and hot steam rice.
 

CHICKEN AFRITADA

INGREDIENTS;
1kg chicken(cut into pieces)
5 medium potatoes(halves)
1 big red onion(diced)
1 bulb garlic(minced)
1 red pepper(sliced)
1 green pepper(sliced)
2 cups chicken stock
1 cup tomato ketchup
2tbsp fish sauce
3tbsp cooking oil


METHOD;
Saute garlic,onion and chicken until brown.Then put in tomato ketchup,stock and let it boil.Add potatoes and let the the chicken cook.Lastly put in the fish sauce and all the vegetables.Correct seasoning to your taste.


 

OPOR AYAM OR CHICKEN STEW WITH AROMATIC COCONUT GRAVY

INGREDIENTS;
1kg chicken(cut into pieces)
1 lemongrass
3 kaffti lime leaves
1 bay leaf
500ml coconut milk
500ml water
1tbsp tamarind juice
salt
1tsp sugar

SPICE PASTE;
7 shallots(minced)
4 garlic(crushed)
1tsp coriander powder
4 candlenut(minced)
1/2tsp cumin powder
1/2tsp pepper powder
1tbsp galangal(shredded)
1/2tbsp ginger(shredded)

METHOD;
Marinate chicken with salt and tamarind juice.Saute spice paste with lemongrass,kaffir leaves,bay leaf until fragrant and put in the chicken.Pour in water and let it boil until the chicken half cooked.Lastly put in the coconut milk and season well.

AYAM PAPRIK OR CHICKEN PAPRIK

INGREDIENTS;
500gm chicken(chopped into small pieces)
150gm tomato ketchup
150gm chili sauce
3 lemongrass(finely sliced)
100gm tom yam paste
4 lime kaffir leaves
1 lime(juice)2 fresh red chilies(slice)
1 big onion(sliced)
7 small bird eye chilies(slice in two)
2 tomatoes(wedges)1 stalk coriander leaves(roughly chopped)
salt


METHOD;
Heat a wok and sauteed lemongrass,onion,kaffir leaves,red chilies,small chilies until fragrant.Then put the chicken and sauteed until half cooked.Now mix in all the rest of the ingredients and let the chicken cooked.

CHICKEN ADOBO

INGREDIENTS;
1 kg chicken(cut into small pieces)
1 bulb garlic(minced)
1 big onion(diced)
1/2 cup of dark soy sauce
1/2 cup vinegar
2 cup water
5 bay leaves
4 tbsp oil 
salt and pepper to taste

METHOD;
Marinated chicken with oil, garlic,onion,dark soy sauce,vinegar,bay leaves and water.Heat a stock pot and put the marinated chicken  and let it simmer.When the chicken half cook put in seasoning to taste.Let it reduce until the sauce thicken and the chicken cooked.Serve with hot steam rice


and put in the marinated chicken.

THAI GARLIC PRAWNS

INGREDIENTS;
1 kg medium prawns(head off and skin on)
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
7 garlic(crushed)
2 tbsp lime juice
4 tbsp oil
1 fresh chili(cut split in 2)

METHOD;
Sauteed garlic until fragrant and put in the prawn.Then put in all the ingredients until the prawns cook.Let it reduces the sauce until thick and put in the chili.Serve with hot steam rice. 

THAI GREEN MANGO SALAD

INGREDIENTS;
2 green mangoes(peeled and shredded
1/2 cup chopped coriander
3 stalk spring onion(cut 2 cm lengthwise)
1/3 cup basil(sliced)
3 shallots(sliced finely)
1 red chili(chopped)
3 tbsp fish sauce
4 tbsp lime juice
2 tbsp brown sugar
2 tbsp Thai chili sauce

METHOD;
Just mix all ingredients and it ready to serve.

AYAM HALIA SOS PLUM OR GINGER CHICKEN IN PLUM SAUCE

INGREDIENTS;
1 chicken(cut into mouth bites)
3 garlic(sliced)
2 cm ginger(julienne)
3 tbsp plum sauce
1 tbsp light soy sauce
1 tbsp cornflour dilute with 3/4 cup water
3 tbsp cooking oil
1 stalk spring onion(cut into 3 cm lengthwise)
Salt to taste


METHOD;
Heat up wok and stir in the chicken.Then put in all ingredients except cornflour and spring onion.When the chicken cooked put in the cornflour and add salt to taste.Lastly put in the spring onion and with hot steam rice.

AYAM KAPITAN OR CHICKEN KAPITAN

INGREDIENTS;
1 chicken(cut into small pieces)
2 tbsp chili paste
6 shallots(blended)
3 garlic(blended)
1/2 tsp tumeric powder
6 candlenut(blended)
6 lemongrass
2 cups coconut milk
salt to taste

METHOD;
Sauteed blended ingredients until fragrant and put in chili paste,tumeric then lemongrass.Let the chili paste cooked and put in the chicken.Simmer the chicken until done and add in coconut milk.Lastly season to taste.

AYAM KALIO OR CHICKEN KALIO

INGREDIENTS;
1/2 chicken
1 tsp white pepper
2 tbsp chili paste
1 cm ginger(blended)
1 cm galangal(blended)
4 candlenut(blended)
3 cups coconut milk
2 lemongrass
2tbsp brown sugar
5 shallots(sliced)
salt and sugar to taste
oil(for sauteed)

METHOD;
Marinated chicken with salt and pepper for 1 hour.Sauteed shallots and blended ingredients until fragrant.Put in the chicken,lemongrass and cover the pan with 1 cup water.When the chicken 3/4 cooked  put in sugar and coconut milk.Let it simmer and put seasoning to taste.

BERGEDIL AYAM OR CHICKEN BALL

INGREDIENTS;
1 kg potatoes(peeled,sliced,fried and mashed)
200 gm chicken breast(sliced,fried and grounded)
2 eggs(1 mixed with ingredient and 1 for frying)
1 stalk Chinese parsley(chopped)
1 tbsp fried shallot
salt to taste
oil for frying

METHOD;
Mixed all  ingredients and make ball.Then deep in egg and deep fried until golden brown.Serve with chili sauce.

DAGING LEMAK CILI PADI OR BEEF IN HOT COCONUT MILK SAUCE

INGREDIENTS;
1/2 kg beef topside(sliced)
2 lemongrass
10 bird eye chilies or small thai chilies(roughly chopped)
5 shallots(blended)
4 garlic(blended)
1 cm ginger(blended)
1 tsp tumeric powder
1 tumeric leaf
2 cup coconut milk
4 cup water
3 potatoes(cubes)
salt to taste


METHOD;
Firstly boiled all blende ingredients,chilies,beef,tumeric powder and leaf with water.Boiled until the beef tender and the water reduced to halfand add potatoes.When the potatoes soft ,pour in the coconut milk and salt to taste.Let it boiled for awhile and ready to serve.












9

KERABU SOTONG OR SQUID SALAD

INGREDIENTS;
1/2 kg squid(sliced and boiled)
4 tbsp lemon juice
2 tsp fish sauce
2 lemongrass(finely sliced)
1 stalk coriander(1 cm sliced)
1 big onion(finely sliced)
5 bird eyes chilies(finely chopped)
5 shallots(finely sliced)
3 tomatoes(deseed and sliced)

METHOD;
Mixed all ingredients and add salt to taste.

BEEF GINGER

INGREDIENTS;
500 gm beef tenderloin(sliced)
3 cm ginger(peeled and sliced)
3 garlic(sliced)
3 tbsp oyster sauce
1 tbsp cornflour(diluted in water)
1 tsp sesame oil
salt to taste
3 stalk spring onion(cut into 3cm lengthwise)

METHOD;
Heat up wok and put 1 tbsp cooking oil ,then saute ginger and garlic.After ginger , garlic turn brown put in the beef and let it brown.Stir the beef thoroughly and put in half cup of water.Let the beef cooked ,put in oyster sauce and salt to taste.The thicken the sauce with cornflour and sesame oil.Lastly put in spring onion and now it ready to serve.

COOKING TIPS

Here I like to share some cooking tips that I usually used in the kitchen.I think you always complain about your pan stick when you do the frying.Here's is the trick how to make your pan became a non stick pan although it is very old.The trick are ,you had to heat up the pan until it start to smoke and then you add the oil and start frying.
If you fry soft type of  fish and the fish always break into pieces.So to keep the fish intact or look nice ,you just season the fish and coated the fish with plain flour.Dust the excess flour, heat up the oil and start frying.You will see a nice pieces of fried fish.
See you again with more cooking tips.
 

DAGING MASAK MERAH OR BEEF IN RED SAUCE

INGREDIENTS;
1/2 kg beef topside(boiled and slice)
3 tbsp chili sauce
3 tbsp tomato ketchup
2 garlic(blended)
4 shallot(blended)
1 big onion(wedges)
4 red chilies(cut lengthwise)
salt to taste

METHOD;
Boiled beef ,sliced and deep fried.Sauteed blended ingredients until brown ,put in tomato ketchup and chili sauce.Then put in the beef  and mix well.Put in the garnish ,onion and chilies.Cook another 10 minutes and add salt to taste.Now it ready to serve.

TENGGIRI GORENG BERLADA OR FRIED CHILI MACKEREL

INGREDIENTS;
4 slice mackerel(100gm each)
10 fresh chilies(roughly blended)
3 garlic(blended)
5 shallots(blended)
3 tbsp chili sauce
1 big onion(ring)
1 tsp tumeric powder
salt and sugar to taste

METHOD;
 Season mackerels with salt and tumeric.Then deep fried until cooked and put aside.Saute all the blended item until fragrant and add in one cup of water.Put in chili sauce,sugar and salt to taste.Let it simmer until the sauce reduced to half and put in the fish.Mix well and it ready to serve.Put onion ring on top as garnish.

GULAI SOTONG NENAS OR SQUID GULAI WITH PINEAPPLE

INGREDIENTS A;
1 kg squid (cleaned and sliced)
1/2 pineapple (peeled and cube)
4 cup coconut milk
4 shallot (blended)
3 tbsp fish curry powder

INGREDIENTS B;
3 shallot (sliced)
2 garlic (sliced)
1 cm ginger (sliced)


METHOD;
Put all ingredients A in a pot and let it simmer until the squid cooked.Sauteed ingredients B and put on top of the cooked squid.Let it rest and stir when you want to serve.

AYAM PERCIK OR ROAST CHICKEN WITH CHILI

INGREDIENTS A;
1 Whole chicken (around 1.5kg)
1 cm ginger (blended)
5 shallot (blended)
1 tbsp chili paste
salt to taste

INGREDIENTS B;
10 shallot (blended)
3 tbsp chili paste 
100 ml tamarind juice
500 ml coconut
2 tbsp sugar
salt to taste

METHOD;
Marinate the chicken with all ingredients A.Let it marinated at least 3-4 hours.Then ingredients B,sauteed the shallot and the chili paste until cook.Put in the coconut milk,tamarind juice,sugar and salt to taste.Simmer until the sauce became thick.Roast the chicken in oven at 175c for 1 hour and pour the sauce every 10 minutes on the chicken.Do the process until the sauce finish and let the chicken cook.
 

DAGING MASAK HITAM MANIS OR BEEF IN BLACK SWEET SAUCE

INGREDIENTS A;
500 gm beef topside(sliced)
2 tbsp thick dark soy sauce
1 tbsp sugar
1/2 tsp crush blackpepper 
salt

INGREDIENTS B;
2 tbsp chili paste
100 ml tamarind juice

1 big onion(cut to wedges of 4)
2 red chili(cut into 2 lengthwise)
2 cm ginger
5 shallot
3 garlic

METHOD;
Combine all ingredients A and marinate the beef for 1 hour.Blend ginger,garlic and shallot.Sauteed the blended ingredients until brown and put in chili paste also the tamarind juice.Let it boil and put in the beef.Cook until the beef by adding water if it getting dry.When the beef tender add seasoning to taste and the sauce should be a little thick.Serve with white rice.
 

KETAM MASAK LEMAK OR CRAB IN COCONUT MILK

INGREDIENTS;
1 kg crab (cut into 2)
50 gm chili paste
20 gm garlic(blended)
70 gm shallot(blended)
20 gm tumeric fresh(blended)
20 gm ginger(blended)
1 tumeric leaf
3 lemongrass
1 liter coconut milk

METHOD;
Put all blended ingredients,chili paste,tumeric leaf and lemongrass in 1/2 liter of water ,bring to boil.Put in the crab and coconut milk ,season well.Let it simmer until the crab cook and it to serve.

DAGING DENDENG BERCILI

INGREDIENTS;
1 kg beef topside (boiled until tender and slice)
6 shallot (roughly blend)
6 garlic (roughly blend)
2 cm ginger (roughly blend)
250 gm red chili (roughly blend0
sugar and salt to taste


METHOD;
Sauteed all the blended item until cook.Deep fry the slice beef  until dried.When the blended ingredients cooked ,season to taste and put in the beef.Stir the beef until it mix well with the sauce and ready to serve.
 

BAHMIAH KAMBING OR LAMB BAHMIAH

INGREDIENTS;
1 kg lamb(cut cube)
10 shallot(blended)
6 garlic(blended)
4 cm ginger(blended)
1 tin evaporated milk
100 gm cumin powder
80 gm fennel powder
1 tsp white pepper powder
4 tbsp tomato ketchup
Salt to taste
4 big onion(cut wedges of four)
1 stalk coriander leaf

METHOD;
Heat stock pot and sauteed all the blended item.Let it brown ,put in the lamb,cumin powder,fennel powder,pepper,tomato ketchup and 2 cup of water.Bring to boil until the lamb tender.Then pour it ,evaporated milk ,onion wedges and salt to taste.Let it simmer until the sauce thicken and remove from heat.Garnish with roughly chopped coriander leaf. 

AYAM GORENG MADU OR HONEY FRIED CHICKEN

INGREDIENTS;
1 chicken (cut into 12 pieces)
2 cm ginger
8 garlic
10 shallot
1 tsp cummin powder
1 tsp fennel powder
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp honey
1 tsp white pepper powder

METHOD;
Blend ginger,garlic and shallot.Then mix in the fennel powder,cummin powder,oyster sauce,honey,light soy sauce,pepper and salt.Marinate the chicken for 1 hour and fry until golden brown.

BINGKA UBI OR TAPIOCA PUDDING

INGREDIENTS;
2.5kg tapioca(grated)
1.5ltr coconut milk
450gm sugar
200gm brown sugar
4 eggs

METHOD;
Mix all together and put in a square oven proof.Bake for 45 minutes at 170c.Check using a bamboo skewer by inserting the skewer in the middle if the skewer still wet just bake longer.If after checking and the skewer dry ,the are done.Rest for an hour or until the pudding cool then cut into square shape.This is one of popular malay dessert.

TOMYAM SOUP(SEAFOOD)

INGREDIENTS;
100gm medium prawn(peeled and halves)
100gm fish fillet(any kind of white fish and cube)
100gm squid(slice)
3 shallots(slice)
3 garlic(slice)
2cm ginger(julienne)
2 lemongrass(slice)
3 bird eyes chili(chopped roughly)
1 tbsp chili paste
3 pieces coriander leaves(chopped)
3 tbsp lime juices
2 kaffir leaves
2 liter fish stock
salt to taste


METHOD;
In a stock pot bring fish stock to boil.Add in all ingredients except the seafood.Let it boil for 10 minutes and put in the seafood.Add salt to taste and if you like the soup to be more spicy ,you can add more chilies.Bring the soup to boil again until the seafood cooked, now it ready to serve.

NASI GORENG CINA OR CHINESE FRIED RICE

INGREDIENTS;
1 plateful rice
100gm peeled prawn(diced)
100gm slice chicken meat
2 shallot(chopped)
3 garlic(chopped)
30gm peas
30gm carrot(diced)
2 tbsp sesame oil
2 eggs
salt to season
white pepper


METHOD;
Heat up Chinese wok and pour in the oil by adding chopped shallot and garlic.Sauteed until golden brown then put in the prawn and chicken.Stir until half cooked then put in the eggs and the rice.Keep stirring until the rice blend with the eggs.Then add in the peas,carrot,pepper and salt to taste.When the vegetables cooked ,the fried rice is done.

SEMUR AYAM OR CHICKEN IN DARK SOY SAUCE

INGREDIENTS;
1 kg chopped whole chicken(mouthbite size)
3 shallot
3 garlic
2 cm ginger
2 tbsp chili paste
2 lemongrass
4 tbsp thick soy sauce
4 tbsp sweet soy sauce
2 medium potatoes (cube)
sugar
salt

METHOD;
Blend shallot,garlic and ginger.Then sauteed the blended ingredients until fragrant and put in chili paste together with lemongrass.Put in the chicken and keep on stirring.Let it cook for a while and pour in 1 cup of water.Add both soy sauce and let it boil until the sauce reduced to half.Put in the potatoes ,add sugar and salt to taste.Remove from heat after the potatoes soften and ready to serve.

UDANG MASAM MANIS OR SWEET AND SOUR PRAWNS

Hi, today I want to teach you how to make a Chinese dish.Sweet and sour prawns is the name,it full of sweet and sour flavour.Nice to be serve with steam white rice and sauteed mixed vegetables.Below are the ingredients to make sweet and sour prawns.

INGREDIENTS;
1 kg large prawns(peeled)
2 shallot
3 garlic
1 cm ginger
6 tbsp tomato ketchup
2 tbsp chilli sauce(optional if you want the sauce to be spicy)
1 tbsp sesame oil
1 tbsp cornflour(dilute in 1 cup of water)
100gm cucumber(diced)
100gm pineapple(diced)
100gm onion(diced)
sugar and salt to taste

METHOD;
Season prawn with salt and deep fry to half cook.Then for the sauce chopped shallot,ginger and garlic.Sauteed in a pot until golden brown, put in tomato ketchup and chilli sauce.Pour in 1/2 cup of water and let it boil.After boiled pour in the diluted cornflour and make sure the sauce is not to thick.Season to taste and put in the diced vegetables.Then put in the prawns and pour in the sesame oil.Cook for a while and the sweet and sour prawns are ready to eat.

KURMA KAMBING OR LAMB KURMA

INGREDIENTS;
1 kg diced lamb meat
5 tbsp kurma curry powder
4 shallots
4 garlic
1 cm ginger
1 cm cinnamon stick
5 clove
5 cardamon seeds
5 aniseed
2 medium potatoes (cubes)
3 red chillies (cut in 2 lengthwise)
1 cup coconut milk
salt to taste
sugar to taste


METHOD;
Firstly blend shallots,garlic and ginger.Heat up a pot and stir in the blended ingredients.Let it cook  until the paste turn to golden brown colour and put in the cardamon stick,clove,cardamon and aniseed lastly the kurma powder.Stir for a while and pour in 1 cup of water and let it cook.Then put in the lamb and bring to boil.When the lamb tender ,put in the potatoes and coconut milk.Let it simmer until the potatoes soft,add seasoning to taste.Let the sauce thicken and put in the chillies.Now the lamb kurma are ready to serve.Nice to be serve with biryani rice.

SAMBAL UDANG GALAH OR SPICY CHILLIES FRESH WATER PRAWN

INGREDIENTS;
1 kg udang galah (fresh water prawn)
3 shallots
1 garlic
1cm ginger
6 tbsp cili boh (chillies paste)
2 lemongrass
1/2 cup tamarind juice
sugar to taste
salt to taste

METHOD;
Blend shallots,garlic and ginger.Heat up pot and put in all blended ingredients.Stir until fragrant and put in the cili boh also the smashed lemongrass.Let the cili boh to cook (until the oil separated from the paste) ,then pour in the tamarind juice.Put in the whole udang galah and stir slowly until cook.Add sugar and salt to taste (put more sugar if you want the sauce to be less spicy)
,now the sambal is ready to be serve.

NASI LEMAK OR RICE COOK IN COCONUT MILK

Nasi lemak is nice to be eaten with beef rendang.In Malaysia nasi lemak usually been eaten during breakfast.Here I accompany the recipe of nasi lemak.
INGREDIENTS;
2 cups long grain rice or basmathi rice
1 cup coconut milk
3 pandan leaf
1 cup water
salt
METHOD;
Wash the rice and put in the rice cooker.Add in the coconut milk and water including the

RENDANG DAGING OR BEEF RENDANG

These is one of Malaysian favourite dish that always been serve during special occasions.It always been serve with nasi lemak or ketupat.Here are the recipe how to make beef rendang.

INGREDIENTS:
1 kg beef (rump or topside cut into slices)
10 shallots
6 garlic
2cm ginger
2cm galangal
6 lemongrass
4 tumeric leaf
1cm fresh tumeric
4 tbsp chillies paste
1/2 cup tamarind juice
3 tbsp kerisik (make of sauteed grater coconut and grind until became paste)
1 cup coconut juice
salt 
sugar

METHOD:
Blend shallot,garlic,ginger,galangal,lemongrass and fresh tumeric.Put all blended ingredients in a pot together with beef,folded tumeric leaf,chillies paste and tamarind juice to boil by adding water twice the amount of the beef.Let it boil until the beef tender by adding water if the water dry off.When the beef tender pour in the coconut juice and the kerisik.Let the sauce thicken ,add salt and sugar to taste.Here you will get the taste of the sweetness,spicy and little bit of sour.When the sauce thicken now the rendang is ready to serve.Happy trying.....

CHICKEN CURRY

I just remember about my friend Chris who just love to eat curry.So I will post the recipe how to make chicken curry.
INGREDIENTS;
Half chicken rough cut,
3 tbsp curry powder,
1 cm cinnamon stick
1 pc clove
3 pcs cardamon seeds
2 pcs aniseed
3 shallot
3 garlic
1 cm ginger
3 tbsp coconut milk
1 medium potato cut into cube
1 tomato cut into 4 wedges

METHOD;
Blend shallot,garlic and ginger .Then saute in a pot  until fragrant and put in cinnamon stick,cloves,cardamon seeds and aniseed.Put in the curry powder and pour also 1/2 cup of water, let it cook for a while.Then stir in the chicken and cook the chicken around 15 minutes.If the sauce is to thick just pour 1/2 cup of water and the coconut milk.Let it simmer and put in potatoes and tomatoes wedges.Add salt to taste.

ASAM PEDAS KEPALA IKAN

Hi today I want to share with you an old recipe that I got from my mother.In English term it will be call 
as fish head in hot and sour sauce.
INGREDIENTS;
One piece of fish head(red snapper or mackerel around 500gm)
4 pieces shallot
1 cm garlic
2 cloves ginger
4 tbsp chillies paste
100ml tamarind juice(mix dry tamarind with water) 
3 pieces okra
1 eggplant(cut into 4 wedges)
1 pieces bunga kantan
1 handful daun kesum
salt to taste
METHOD;
Blend shallot,ginger and ginger.Saute blended ingredients until fragrant.Then put in the chillies paste and saute until cook.Pour in the tamarind juice and let it simmer for awhile and put in the fish head(cut into 1/2).Now put in bunga kantan and daun kesum.Let it boil until the fish 1/2 cook and put in the okra and eggplant.Add salt to taste.Nice to eat with hot steam rice.