Chicken Basil

One of my favourite cruisines is Thai. Just love the herbs in most of their dishes. The aromatic smell and taste are just fantastic. I can never get enough of eating Thai food. Here is one simple recipe.

Chicken Basil

Ingredients:
500 gm chicken/beef (minced or cut small chunks)
2 tbls garlic (minced)
15-20 chilli pepper (minced)
2 tbls sugar
4 tbls fish sauce
4 stems basil leaves
3 tbls cooking oil

Method:
1. Fry garlic and chilli pepper over high heat till brown.
2. Put in the minced meat and stir constantly. Cook until the juice is gone.
3. Add sugar and fish sauce. Stir well.
4. Then add in the basil. Turn over a few times and remove from fire.
5. Serve hot with rice.

Talam Keladi

My family is not a fan of kuih2 manis dan bersantan. Nevertheless, I still want to make an effort to try my hands on making malay kuih. Recipe from here. The sweetness is just right and I am able to get two medium size round pan of this talam.

Talam Keladi

Bahan2nya (Lapisan Bawah):
400 gm keladi (dipotong dadu, kukus atau rebus hingga 3/4 masak)
280 gm tepung beras
1150 ml santan cair dari 1 biji kelapa
120 gm gula
1 sudu teh garam

Cara2nya:
1. Campurkan tepung beras, santan cair, gula dan garam di dalam sebuah bekas lalu ditapis ke dalam periuk.
2. Masak bahan ini di atas api yg sederhana selama kira-kira 20-25 minit sehingga ianya agak pekat sedikit.
3. Kemudian masukkan keladi yg telah dikukus tadi dan gaul sebentar.
4. Matikan api dan tuangkan adunan ini ke dalam loyang yg telah disapu dgn sedikit minyak masak.
5. Ratakan dan kukus adunan ini selama kira-kira 20 minit.

Bahan2nya (Serikaya):
8 biji telur ayam (kalau saiz besar 6 mencukupi)-kocok sedikit
200 gm gula melaka (masak dgn 1 cawan air, daun pandan- jadikan 220 ml air gula-sejukkan)
250 gm gula
6 sudu makan (mumbung) tepung gandum
550 ml santan pekat dari 2 biji kelapa
1 sudu teh garam

Cara2nya:
1. Di dalam mangkuk besen, masukkan tepung, gula, air gula melaka dan santan pekat lalu dikacau rata.
2. Kemudian masukkan telur dan garam dan dikacau lagi hingga sebati lalu ditapis. Tuang ke atas lapisan bawah kuih.
3. Kukus hingga masak selama kira-kira 30-40 minit.
4. Keluarkan loyang dari kukusan dan biarkan ia betul2 sejuk (kira-kira 3-4 jam) sebelum dipotong.

Sambal Stingray

We do find time to de-stress by driving out of Singapore. Normally it's a day trip out to Malaysia and my other-half favourite's hunt will be Malacca. One of his must stop location iin Malacca is at Pantai Kelebang where there are rows of stall selling fish fresh out of the sea. So this recipe using stingray is the fish fresh out of Malacca sea.

Ingredients:

Ingredients A
1 medium size stingray
30 dried chillies
2 medium size onions
4 clove garlic
4 candle nuts (buah keras)
1 stalk lemon grass, slice thinly
toasted shrimp paste

Ingredients B:
2 tbls tamarind juice
3 lime leaves - slice thinly
salt
sugar
msg (optional)

Methods:
1. Clean and wash stingray in lime juice/tamarind juice. Rub with salt and fry in non-stick pan.
2. Grind ingredients A into fine paste. Heat wok and fry the paste till fragrant.
3. Add tamarind juice and little bit of water. Then add salt, sugar and msg (optional) and cook for a while longer.
4. Once cook, pour over fish.

Pandan Pancake

My son was craving for home make pancakes so i made these for him. I added pandan paste and a little bit of green colouring. Recipe from here. It makes about 12 eatable size pieces.

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 tsps baking powder
1 tsp salt
1 tbls white sugar
1 1/4 cups milk
1 egg
3 tbls butter, melted
Pandan paste (i added this)
Green colouring (i added this)

Directions
1. In a large bowl, sift together the flour, baking power and salt. Add sugar. Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth.

2. Heat a lightly oiled non stick pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Kuih Keria

This local savory is one of our favourites. It's a malay doughnut. Cheap and easy to make. But best not to be eaten too much cause it's richly coated with sugar.



Ingredients:
600 gm sweet potatoes
100 gm plain flour
A pinch of salt

For coating:
1 cup of sugar
1/4 cup of water

Methods:
1. Put sweet potatoes in a pot of water with a pinch of salt. Boil till soft and mash the potatoes.
2. Put in plain flour bit by bit and kneads ingredients until mix well.
3. Scoop 2 tablespoon and roll on your palm to make a small ball.
4. If fingers is sticky while shaping it, sprinkle some plain flour into palm.
5. Shape it round and dig a hole in the middle.
6. Fry in a hot oil until light brown.

For coating:
1. Heat pan without oil, add in water and sugar.
2. Cook until sugar dissolved and transform till almost crystal white.
3. Pour all the sweet potatoes and coat it all well.
4. Cool it before serving.

Yellow Rice (Nasi Kunyit)

Yellow rice is normally served in Indonesian restaurant. It's quite the same as nasi lemak except that turmeric powder is added to it. I served mine with sambal tumis ikan bilis and roasted chicken wings.

Ingredients:
1 cup rice, washed and drained
1.5 cups coconut milk from 200g grated coconut
1 pandan leaf, tied into a knot
1/2 level tsp turmeric powder
1/4 level tsp salt

Garnish:
Eggs/fried shallots

Method:
1. Using rice cooker, put all ingredients and stir them well.
2. When the rice is a bit dry, stir them again.

Chicken Wrapped in Pandan Leaf

Yet another chicken recipe. The last time i cooked this dish was many years ago. I love the fragrant smell of the spices and the pandan leave once in contact with hot oil. The texture of the chicken is succulent due to the marination. The original recipe calls for two different sauces and cooking wine. I omit these and only use 1 tbls of light soya sauce and the taste is still great.

Chicken Wrapped In Pandan Leave

Ingredients:
500 g chicken
1 1/2 tbls coriander roots, chopped
1 1/2 tbls garlic
3/4 tsp white peppercorns
1 tbls palm sugar
1 tbls light soya sauce
1 tbls sesame oil
1 tbls milk
30 pandan leaves, cleaned well

Methods:
1. Cut the chicken into 2″ chunks, leaving the skin on.
2. Smash the garlic, peppercorns & cilantro/corriander roots together in a mortar & pestle to make a paste.
3. Transfer to a bowl. Add soy sauce, palm sugar, sesame oil and milk. Mix well.
4. Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
5. When the chicken is finished marinating, create little ‘pandan-leaf’ packets. Add one piece of chicken per leaf packet.
6. Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.

Pembuka Selera

This dish serve as appetiser or side dish when eaten with rice or porridge. It's ikan kurau berlada from SEDAP program by Asmah Laili.Ikan Kurau Berlada

Ingredients:
300 gm ikan kurau kering, isi sahaja, rendam sehingga kurang rasa garam, kemudian tos.
4 biji bawang besar, dihiris halus
10 biji bawang kecil, dihiris halus
3 biji bawang putih, dihiris
5 biji lada merah, buang biji dan dihiris
5 biji lada hijau, buang biji dan dihiris
1 batang serai, bahagian putihnya sahaja, dirampai
1 jari halia, dirampai
Beberapa biji lada padi kampung, dihiris
Minyak untuk menggoreng

Cara2nya:
1. Ikan kurau digoreng, sehingga garing, tetapi jangan terlalu garing. Ikan ditumbuk halus. Ketepikan.
2. Di kuali yang bersih, tuangkan sedikit minyak. Tumis serai hingga wangi, masukkan halia. Diikuti bawang besar, bawang merah serta bawang putih. Kemudian masukkan lada hijau dan merah. Balikkan sehingga lembut dan garing.
3. Masukkan lada padi dan ikan kurau yang ditumbuk halus. Gaul rata dan matikan api.

Karahi Chicken

I was looking for a chicken recipe and found this. Simple, fast to cook and yet delicious. I add 2 tbls of yogurt to it. Best eaten with bread and even rice.
Karahi Chicken

Ingredients:
750 gms chicken
5 spring Onions
5 tomatoes, chopped
5 green chillies (chopped)
2 tbsp ginger (chopped)
4 cloves of garlic (chopped)
Fresh coriander leaves (chopped)
Salt (to taste)
1/4 tsp red chilli powder
A pinch of turmeric powder
2 tbs plain yogurt (i added this)
1/2 cup oil

Methods:
1. Heat the oil and add garlic, ginger, salt, red chilli powder and turmeric powder. Fry for a few minutes over medium heat.
2. Add chicken pieces and fry until golden brown on all sides and cook until tender.
3. Water should evaporate and if you see the substance now oily, add green onions, coriander leaves, green chillies, yogurt and tomatoes.
4. Cook for another five minutes in covered pot and serve.

Mee Goreng Mamak

There are many variations of cooking mee goreng mamak. Here's one of my versions, using sambal lotet.

Mee Goreng Mamak

Ingredients:
Fresh noodles (kway teow/yellow mee), washed and drain
Beef (boil till tender, sliced and keep the stock)
2 stalks chye sim
1 handful of bean sprouts
2 pcs of fish cakes
2 cloves garlic, minced
1 tbls of light soya sauce
1/2 tbls dark soya sauce
1 tbls sambal lotet
2 tbls ketchup
2 tbls of sweet soya sauce (i use cap kipas)
1 cup beef stock
2 eggs
1 tsp msg
Cooking oil

Methods:
1. Heat oil and fry garlic till fragrant.
2. Add fresh noodles and stir fry for a few minutes.
3. Add light and dark soya sauce for 1 minute.
4. Add chye sim and bean sprout and half cup of beef stock.
5. Add sweet soya sauce, ketchup and sambal lotet, msg and stir well.
6. Push noodles to side of the wok. Add 2 tbls of oil and break eggs, stirring the noodle mix back over them.
7. Add the remaining half cup of beef stock, fish cake and stir well.
8. Stir to mix well.

Mee Kuah

My MIL family call this dish 'mee paklah'. I came to know this when i served them years ago during hari raya. They said 'oh, mee paklah'. They told me that during their time, there's this 'wak' that goes round the kampung selling mee rebus and mee kuah. Not knowing that the dish sold is called mee kuah, they gave a name, calling it mee paklah after the seller's name (Abdullah). So the name remains in our family too.

Ingredients:
Fresh noodles - blanched
Beef fillet - boiled till tender and slice thinly (keep the broth)
3 tbls sambal lotet (more if preferred)
1 clove garlic - pounded
1 tbls oyster sauce
4 tbls tomato sauce
2 tbls chilli sauce
3 eggs
Green vegetables
Salt to taste
Sugar (optional)

Garnishing:
Fried shallots
Spring onion/coriander leaves
Red or pickle chillies

Methods:
1. Heat oil and add in the pounded garlic. Fry till fragrant.
2. Add in the sambal lotet. Mix well. Add enough beef broth.
3. Put in the oyster, chilli and tomato sauce. Let it boil.
4. Break the eggs into the soup, don't stir.
5. When eggs are cooked, scoop out the eggs and place in another plate.
6. Add in vegetables and meat. Let it cook and remove from the heat.
7. Dish noodles into a serving boil. Place egg on top and pour the soup.
8. Garnish with springs onions and shallots.

Sambal Lotet (Sambal Udang Kering)

My MIL does not eat outside food. Whenever she travels out of spore, this sambal lotet will be her source of food. At times she also bring her rendang or sambal tumis goreng kering. This sambal can be used as a base for nasi goreng, mee goreng mamak or mee kuah or eaten with bread, white rice, etc.

Ingredients:
100 gm dried prawns
3 medium-sized onions
3 cloves garlic
40 dried chilli (boil to soften it)
1 tsp shrimp paste
Lime juice from 3 limes

Method:
1. Grind all the ingredients into fine paste, except the lime juice.
2. Heat oil and fry paste over medium fire.
3. Fry paste till fragrant and thicken. The paste must turn slightly dark (this process will take quite sometime).
4. Pour the lime juice and stir well.
5. Put salt to taste and aji-no-moto if preferred.

Ayam Percik

Semalam lepas kerja, saya ketandusan idea untuk masak masakan malam. Hari2 beginilah, padahal kadang2 bahan untuk masak tu lengkap. Anyway, teringatkan dah lama tak makan ayam percik. Recipinya menarik, bau ayamnya harum bila dipanggang. Cuma kuahnya agak terlalu manis. Boleh dikurangkan gulanya.

Ayam Percik
[Source: bharian.com.my]

Bahannya:
1 ekor ayam (1 kg) dipotong empat
1/2 cawan minyak masak
2 cawan santan yg diambik daripada sebiji kelapa
1/2 cawan gula (boleh dikurangkan, sebab ni terlalu manis)
2 keping asam keping
Garam secukup rasa

Bahan kisar:
5 batang serai
2 biji bawang besar
5 ulas bawang putih
50g halia
5 tangkai cili kering, direbus sehingga lembut
2 biji buah keras
50g kunyit hidup

Cara2nya:
1. Bersihkan ayam yang telah dipotong dan lumurkan garam secukupnya dan lima camca besar bahan kisar pada ayam tadi. Perapkan hingga lima jam.
2. Panaskan minyak di dalam kuali dan tumis bahan kisar sehingga naik bau.
3. Kemudian masukkan santan, garam, gula dan asam keping. Kacau hingga pekat.
4. Keluarkan ayam yang diperap tadi dan panggang ia di atas bara sehingga separuh masak. Kemudian celupkan ayam di dalam kuah percik.
5. Panggang lagi sehingga masak sepenuhnya. Enak dimakan bersama kuah percik.

Gendang Kasturi (Mung Bean Fritters)

Gendang gendut tali kecapi, kenyang perut suka hati

Kuih tradisi yang jarang sekali dimakan atau dibeli. Saya rasa, mungkin kalau kita sukakan kacang hijau, mungkin juga kita akan suka memakannya. Walau macamana pun, here's the recipe.

Bahan2nya:
200 gm kacang hijau
750 ml air
1 daun pandan
100g gula (boleh ditambah kalau mahu lebih manis)
25 g tepung gandum
50 g kelapa parut putih
Secubit garam
Minyak untuk menggoreng

Tepung untuk mengoreng:
6 sudu besar tepung beras
2 sudu besar tepung gandum
1 sudu kecil gula
Secubit garam
Sedikit kapur
Sedikit warna kuning
100 - 110 ml air

Cara2nya:
1. Basuh kacang hijau dan rendam selama 30 minit.
2. Masukkan 750 ml air, daun pandan dan rebus hingga kacang lembut dan airnya agak kering.
3. Masukkan gula dan kacaukan hingga gula larut. Seterusnya masukkan kelapa parut, tepung gandum dan garam dan kacau hingga sebati. Sejukkan.
4. Bulatkan kecil kecil serta leperkan sedikit adunan kacang hijau tadi. Kemudian masukkan dalam peti sejuk selama 15 - 20 minit untuk memadatkannya.
5. Siapkan tepung untuk mengoreng dan celupkan kuih kacang.
6. Goreng hingga garing.

Chicken Feet in Soya Sauce

Not too long ago, I used to discard chicken feet whenever i buy whole chicken. I don't see it as parts that is good enough to be eaten. I saw chicken feet dish been cooked during rewangs and also sold at hawker stalls. That change my mind. So whenever i buy whole chicken, i will keep the feet until it's enough to cook a dish.But, too bad, i still don't have the guts to eat them. Normally, the dish cooked is for my other-half.

Chicken Feet in Soya Sauce

Ingredients:
5 pairs chicken feet - clean and boiled till tender

For the sauce:
To blend:
1 large onion
3 cloves garlic
1 cm ginger
6 dried chillies - soaked

1.5 tbs kurma curry powder
2 tbs tomato sauce
3 tbs sweet soya sauce
Salt and pepper (optional)

Sliced
1 onion
1 tomato
1 stalked spring onion/coriander

Method:
1. Heat oil and fry the blended ingredients and kurma powder till fragrant. Add 1 cup of hot water.
2. Add sauces and the chicken feet and bring to boil.
3. Add the sliced onion and tomato and leave it to boil until the sauce is slightly thicken.
4. Remove from heat and serve with spring onions/coriander.

Udang Daun Kesom

Dah jelak dengan udang masak sambal tumis dan udang goreng butter, saya tukar selera pulak, masak udang daun kesom. Asal recipe ini sebenarnya mengunakan daun selasih, tapi saya mengunakan daun kesom sebab masih banyak lebihan setelah membuat laksa.


Bahan2nya:
600 gm udang
1.5 sudu besar sos tomato
50 ml air

Bahan kisar:
10 tangkai lada kering
4 ulas bawang merah
3 ulas bawang putih
3 biji buah keras
1 sudu teh lada hitam
1/2 sudu teh kunyit serbuk
1/2 cm halia
Garam dan gula

Secawan daun kesom

Cara2nya:
1. Rendam udang yang telah dibersihkan dalam air limau sebentar dan toskan.
2. Tumis bahan kisar hingga naik bau dan masukkan sos tomato dan air.
3. Tumis sehingga ia pecah minyak. Masukkan garam dan gula secukup rasa.
4. Tutup api dan masukkan daun kesom dan gaul rata.

Meatballs in Sweet and Sour Sauce

My family has a liking to this simple dish. It was introduced by my shorthand teacher years ago when we were invited to her place during Deepavali. Back then, she used canned minced meat. Whenever I cook this dish, it will remind me of her. For this recipe i use fresh minced meat.

Ingredients:
750 g minced beef
1 clove garlic - finely chopped
1 onion - finely chopped
2 cups breadcrumbs
2 tbls cold water
1 egg, lightly beaten
1 teaspoon ground cumin
2 stalks coriander leave - fine chopped
Ground black pepper
Salt and pepper
All purpose flour for coating


Methods:
1. Combined all ingredients, except flour. Blend well and add salt and pepper to taste.
2. With moistened hands, shape into balls.
3. Coat lightly with all purpose flour.
4. Heat oil and fry until lightly browned on all sides.
5. Add the meatballs into the sauce and stir until all covered with sauce.

Note: You can make the usual sweet and sour sauce or alternatively use the canned spaghetti sauce.

Chocolate Mint Cake

Kenwood mixer baru kena repair. Konon2 nak buat marble cake untuk test trial the mixer, alih2 kuih marble cake yang berlainan rasa pulak akhirnya dibuat. Anyway, nothing to lose to try this.

Chocolate Mint Cake
[Source: myperiukbelanga)

Bahan2nya:
200 gm self-raising flour, diayak
230 gm butter
220 gm caster sugar
5 biji telor yang sederhana besar (originally 230 gm - 7 biji telor)
1 tsp esen vanilla
30 gm serbuk koko, diayak
50 ml susu segar
beberapa titik pewarna hijau
3 titik perisa mint (kalu nak lebih, silakan)

Cara2nya:
1. Panaskan oven pada suhu 180. Calitkan loyang 10" dengan mentega & taburkan sedikit tepung supaya kek tidak melekat atau boleh alas kertas kuih pada dasar loyang tersebut.
2. Pukul tepung bersama mentega hingga menjadi pes yang sebati.
3. Dalam mangkuk yang berasingan dengan menggunakan whisker, pukul telor bersama gula hingga naik memutih dengan speed laju. Masukkan esen vanilla & pukul seketika lagi.
4. Campur adunan telor ini kedalam adunan tepung yang telah menjadi pes tadi & pukul hingga sebati & kembang dengan menggunakan K beater.
5. Bagi pada dua bahagian. Campur serbuk koko berselang-seli dengan susu segar pada satu bahagian.
6. Campur pula pewarna hijau & perisa mint pada lagi satu bahagian.
7. Tuang adunan dengan cara berselang-seli koko & warna hijau didalam loyang hingga habis. Ambil 1 chopstick kemudian alit2kan bentuk 'swirl' pada adunan tadi supaya ia bercorak 'marble'.
8. Bakar dalam masa 40 hingga 45 min atau hingga lidi atau 'cake tester' dicucuk kedalam kek tidak melekat pada lidi tersebut.

Pembuka dan Penutup Selera Ramadan

This is my other half's trademark dish - roasted chicken, to start the 1st and end of Ramadan. The ingredients are the basic items you will find in the kitchen.

Roasted Chicken

Kuih Bakar

While I went shopping at Geylang on the eve of Ramadan, my son helped me to bake kuih bakar. It's a simple recipe and suits those who do not like it sweet.

Kuih Bakar
(Source: joayee)

Bahan2nya:
1 cup gula
1 cup jus pandan (atau air + pandan essence)
2 cup tepung gandum
2 1/4 cup santan (atau 1 can santan-450ml )
2 tbs butter
3 biji telur
1/2 tsp garam
colour hijau (saya tak menggunakan colour)
bijan

Cara2nya:
1. Campurkan semua bahan. Blend sampai sebati. (Don't panic if the consistency is runny).
2. Masukkan 2 tbs minyak dlm loyang .
3. Panaskan loyang dlm oven. Bila minyak dah panas, masukkan mixture kuih tadi, taburkan bijan.
4. Bakar @180 sampai garing.