Thursday 30 June 2011

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.

Wednesday 29 June 2011

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.

Tuesday 21 June 2011

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.

Saturday 18 June 2011

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.

Sunday 12 June 2011

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.

Saturday 11 June 2011

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.

Wednesday 8 June 2011

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.

Tuesday 7 June 2011

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.

Saturday 4 June 2011

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.
 

Thursday 2 June 2011

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.