STIR FRIED SPICY ARROWROOT'S

400 gm arrowroot, remove skin & cut

Salt to taste

Oil for cooking

Pinch of turmeric powder

Pounded together:

1 tbsp dried prawns (presoaked)

3 shallots

3 cloves garlic

5 bird’s eye chilly

1stalk curry leaves

METHOD:

Heat up oil, fry pounded things until

nice smell comes.

Add in arrowroot, salt, turmeric powder

stir well.

Add little water, cover & cook till dry.

Serve as a side dish for rice.

RAMBUTAN PICKLE

½ tsp mustard seeds

1 dried chilly broken

1 stalk curry leaves

2 green chills cut

300 gm rambutan

 3 tsp chili powder

¼ tsp turmeric powder

2 tbsp vinegar

1-2 tbsp brown sugar

Gingerly oil for cooking

¼ tsp fenugreek powder

Salt to taste

METHOD:

Heat up oil fry mustard seeds, dried

chilly & curry leaves, add in green chilly.

Once mustard seeds pops up, reduce the

 fire, add in chilly powder, turmeric powder,

 vinegar, brown sugar, salt, rambutans & cook.

When gravy becomes thick, add

in fenugreek powder mix well,

remove from fire.

Once cool, bottle it in dry bottles

& keep it air tight.

SAVOURY CHICKEN MEAT CUP CAKE

CAKE:

200 gm sponge cake mix

4 tbsp water

4 tbsp butter

Beat sponge mix & eggs till frothy.

Add water & beat till fluffy again.

Mix in melted butter.

MARINATE:

300 gm chicken meat minced

1 tsp soya sauce

1 tsp chicken stock

(I use magi chicken stock)

½ tsp Lea & Perrin sauce

½ tsp dark soya sauce

1 tsp oyster sauce

1/2 tsp sesame oil

1 tbsp egg white

Dash of pepper

(Marinate minced chicken meat

with seasoning for 15 minutes)

3 tbsp oil

1 tbsp garlic chopped

1 tbsp shallots chopped

1 tbsp carrot minced

1stalk spring onion chopped

METHOD:

Heat up oil fry garlic, shallots

till fragrant.

Add in chicken, carrots &

stir-fry till cooked.

Add spring onions & dish up.

Line petitions with paper cups.

Pour some cake mixture into

paper cups.

Add some fillings in the center &

cover with more cake mixture.

Bake in a pre-heated oven at

180º C for about 15-20 minutes

till golden brown.

                       

CRISPY FISH FILLETS & MANGO SALAD

450 gm fish fillets

Corn flour

Salt

Oil for cooking

Marinate fish with salt, dip in corn

flour & deep fry, keep aside.

3 tbsp fish sauce

4 tbsp lime juice

 1 tbsp sugar

8 bird’s eye chilies, chopped finely

1/4 cup shallot, sliced

 1 mango (semi ripe), julienned.

METHOD:

In a bowl, add fish sauce, lime juice,

sugar, chilies, shallots and mango.

Stir until all ingredients mixed well.

You can adjust the taste according

to your desired one.

Pour in the salad over fried fish &

serve immediately.

STIR-FRY LOTUS ROOT

1 tbsp chopped garlic

2 shallots sliced

1 red chilly sliced

1-2 tbsp chicken meat sliced

( or you can add in fresh prawns)

300 gm lotus root sliced

1 tbsp light soya sauce

¼ tsp pepper (optional)

1tsp Chinese cooking wine

Salt to taste

Spring onion for garnishing

Oil for cooking

METHOD:

Heat up oil fry garlic, shallots & chilly.

Add in chicken meat stir-fry for 2 minutes.

Add in soya sauce, lotus roots, pepper, salt,

wine & stir-fry until cooked.

Garnish with spring onion & serve hot.

STEAMED CHOCOLATE CUP CAKES

A:

12o gm butter

2oo gm castor sugar

2 eggs

1 tbsp condensed milk

B:

50 gm coco powder

130 gm plain floor

270 ml ice water

½ tsp bicarbonate of soda

16 pieces cupcake paper lined

 into moulds.

METHOD:

Use electric beater to whisk

butter & sugar.

Add in egg one by one &

condensed milk.

Fold in “B” & mix well.

Spoon mixture into the

patty case.

Steam it over high heat

for 15 minutes.

Unmould & serve them hot.

SPICY FISH PICKLE ( KERALA FISH PICKLE)

A:

600 gm fish meat (mackerel/tenggiri)

1 tsp ginger & garlic paste

1 tsp turmeric powder

½ tsp salt

Clean and cut the fish into small cubes.

Marinate the fish from the ingredients

above & keep  for half an hour.

Fry the fish and keep it aside.

B:

1 tsp mustard seeds

2 dried chilies broken

1/2 tsp fenugreek seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds

C:

1/4 cup  sliced ginger

1/4 cup sliced garlic

3  green chilies cut

1 stalk curry leaves

D:

1/4  cup vinegar

3 tbsp chilly powder

Salt to taste

Oil for cooking

METHOD:

Heat up extra oil in a wok.

Splutter the mustard seeds and then put

 in the dried chill’s & all the seeds.

Add the sliced ginger, green chilies and garlic

& curry leaves sauté until golden color.

Add the  chilly powder and sauté.

Add in the vinegar, fish & salt.

Mix everything thoroughly & switch

off the stove.

Once little cool, bottle it in clean bottles

& keep it air tight.

The oil and vinegar mix should cover the

 fish pieces at all times.