CHINESE PICKLE

1 cucumber

1 radish

1 carrot

1 slice unripe papaya

2 red chillies

1 cup vinegar

3 tbsp sugar

1 tbsp salt

METHOD:

Clean & cut all vegetables into thin slices,

sprinkle salt over them, toss to mix & let stand for 30 minutes

Wash the vegetables to remove the salt & squeeze out all the

water with a clean, dry kitchen towel, allow to dry in a cool place

Put all the vegetables in a bowl add vinegar & sugar, the vinegar

should be enough to cover all the vegetables

Season to taste, adding more sugar if necessary, leave  for at

least 6 hours before serving.

MIXED VEGETABLES, CHICKEN LIVER & BEAN CURD IN CLAY POT

Ingredients:

8 bean curd square ( fried )

1 medium carrot ( sliced )

10 dried  Chinese mushroom ( soaked & cut into 1/2 )

30 gm canned bamboo shoots ( sliced )

30 gm cloud ear fungus ( soaked & cut )

30 gm cauliflower floats

30 gm broccoli floats

100 gm chicken liver ( sliced )

Few cups of chicken stock

Chinese cooking wine

soy sauce to taste

pepper to taste

2 stalks of spring onions  ( cut )

METHOD:

Bring  chicken stock to boil in a clay pot & put in all vegetables,

chicken liver , mushroom & fungus, boil for 5 minutes, add

bean curd cook for 5 more minutes.

Season with soy sauce, pepper & wine, sprinkle with spring

onions, serve hot.

PLUM CAKE

This recipe from Chef Sanjeev Kapoor

Servings : 4

INGREDIENTS Refined flour (maida) 1 cup Baking powder 1/2 teaspoon Walnuts, chopped 2 tablespoons Raisins, chopped 3 tablespoons Butter, softened 1/2 cup Brown sugar 1 cup Vanilla essence a few drops Eggs 3 Lemon zest 1 teaspoon

METHOD Preheat the oven to 160° C. Grease a cake tin. Sieve the flour along with baking powder into a bowl. Add the walnuts and raisins and mix. Cream the butter and brown sugar with the vanilla essence in another bowl. Add the eggs and lemon zest, mixing continuously. Fold in sieved flour and mix. Pour the cake batter into the greased tin and bake in the preheated oven for fifteen to twenty minutes. Remove from oven and turn onto a rack to cool. Slice and serve.

Fish Molly - Mild Fish Curry Recipe

This recipe I copy form pachakam.com

Ingredients

For marinade
Fish - 500 gms
(sliced into medium pieces, washed and drained)
Lemon juice – 1/2 of a lemon
Salt - 1/2 tsp


Green masala
Onions (medium size) - 2 nos
(sliced length wise)
Green chillies – 2 nos
(spitted)
Ginger julienne – 1 inch
Garlic – 4 to 5 segments
(sliced)
Pepper corns – 3 nos
Turmeric powder – 1/2 tsp
Lemon juice – 1/2 of a lemon
Coconut milk – 300 ml
Cooking oil – 2 tbsp


For tempering
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs

Method:

1)Marinate the washed fish pieces with lemon juice and salt and keep aside for 15 minutes.

2)Heat a nonstick saucepan over medium-high heat until hot.

3)Add oil and swirl to coat the bottom.

4)Add mustard seeds, when it splutter, add curry leaves, pepper corns and sliced onions .

5)Stir and cook for 1 minute till the onions are soft and translucent.

6)Add ginger, green chillies and garlic and stir till the garlic are cooked and then add turmeric and stir.

7)Slowly slide in fish pieces and cook for a minute.

8)Lower the flame on simmer and add enough salt.

9)Swirl the pan with your hand to distribute the salt (this helps to keep the fish pieces intact).

10)Add coconut milk and simmer for 10 minutes.

11)Switch off the flame and add lemon juice.

:- Transfer to a serving plate and garnish with curry leaves.

VEGETARIAN NASI GORENG BIRIYANI

2 cups cooked rice

1 big onion chopped

1-2 green chilly diced

1 tbsp ginger & garlic paste

1 small tomato chopped

2 tbsp frozen mixed vegetables

( can add vege of your choice )

2 pkts of maggi nas igoreng biriyani

1/2 tsp pepper powder

chopped coriander leaves

1-2 tbsp oil

1 tsp ghee

METHOD:

Heat up oil fry onion 1/2 way add green chilly fry little add in ginger & garlic paste fry until nice smell comes out add tomato stir, add vege mix well, add rice, biriyani masala,pepper mix well add ghee at last add coriander leaves

Serve with spicy potato wedges, papadoms, pickels, etc

BESAN GHEE BALLS

1 pkt besan flour roasted

  ( chickpea flour )

1 1/2  cup sugar ( powder )

1/2 cup cashew nuts ( fried in ghee & chopped )

1/2 cup raisins ( fried in ghee )

1/2 tsp cardamom powder

450-500 gm ghee ( hot )

 Extra chickpea flour

Method:

 Mix the above 5 things together & make into little balls & roll into extra besan flour

Note:

To make green peas flour ghee balls follow same recipe

FRUITS IN YOGURT

100 gm mango

100 gm apple,

100 gm kiwi,

100 strawberry

500 gm yogurt,

100 ml honey.

METHOD:

 Mix all ingredients & serve chill.

( you can add any fruits of your choice, all fruits diced )

MAYONNAISE PRAWNS

10 (or more) Medium prawns, shells removed, back slit

1 no. egg

2 – 3 tbsp corn flour

Pinch of salt

¼ tsp pepper

Oil for frying

FOR FRYING:

Mix prawns, egg, salt, pepper and corn flour together.

Deep fry prawns till golden brown.

Remove and drain.

FOR SAUCE:

3 tbsp mayonnaise ( or more )

¼ tsp sugar

Few drops of lemon juice

Combine mayonnaise, sugar & lemon juice together

Keep aside.

2 -3 tbsp of white sesame seeds (toasted )

HOW TO MAKE IT:

Add in the fried prawns with the mayonnaise sauce

Mix well, Sprinkle with sesame seeds & serve

NOTE:

If you need spicy mayonnaise prawns add in 1 or 2 tbsp of chilly sauce in it

HAW FLAKES LAYERED CAKE

150 gm butter

500 gm caster sugar

3 no. eggs

90 gm condensed milk

60 gm plain flour

1/2 tsp baking powder

150 gm haw flakes

METHOD:

Beat the butter & sugar till creamy,add in

eggs one at a time, beat well after each addition.

Add in the condensed milk, mix well.

Sieve flour & baking powder, fold this into creamy mixture.

Line & grease square cake tin ( round ) spread 4 tbsp mixture,

arrange haw flakes on top & steam till cooked.

Using same method proceed till mixture is used up.

Each layer will take approximately 10 minutes to cook.

SAVORY CHEESE & MACARONI CAKE

macaroni 180 gm ( cooked )

chicken breast meat 120 gm ( diced )

button mushrooms 80 gm ( sliced )

tomatoes ripe 2 medium ( chopped )

crab stick filaments ( few pieces diced )

butter 1 tbsp

onion big 1 9 diced )

garlic 1 tbsp (chopped )

cream cheese 150 gm

Parmesan cheese 1 tbsp ( grated )


Mixed together:

evaporated milk 400 ml

eggs 3 no. ( beaten )

Seasoning:

white pepper 1 tbsp

salt to taste

potato starch 1 tbsp


7" baking tray ( lined with foil )

Method:

Heat wok with butter, saute onions & garlic.

Add in chicken,mushrooms, macaroni mix well.

Add in milk & egg mixture,both cheese, stir fry

until cheese has melted,add seasoning,crab stick

Scoop up & lay in baking mould.

Bake in pre-heated oven at 160 degree for 30 minutes

till golden, remove & cool cake on a wire rack before unmoulding

Maida Dosa

All purpose flour( Maida ) - 2 cups

Onion (chopped) - 1 no

Coriander leaves ( chopped ) - little

Red chillies ( chopped )

Green chillies( chopped ) - 4-5 nos

Ginger ( chopped ) - 1/2 tsp

curry leaves ( chopped )

Salt - to taste

ghee - to sprinkle on top

Method:

 
1) Mix together maida, onion,

    coriander, both chillies, 

    curry leaves, ginger and salt

    along with sufficient water mix 

    well & keep aside for 10 minutes.

2) Heat dosa tawa or non stick pan

    and spread a ladle full of the above 

    batter onto it.

3) Spread out the batter and sprinkle

     ghee on top.

4) Remove when cooked on both the sides.

5) Serve hot with chutney, sambar or curry

Nasi Lemak and Sambal Ikan Bilis

Ingredients

Nasi Lemak:
1 cup rice ( basmati is good )
3 screw pine leaves
salt to taste
1 grated coconut
Sambal Ikan Bilis:
1 bombay onion
1/2 cup dried ikan bilis ( anchovies )
1 clove garlic
1 inch ginger
2 tbsps tamarind juice
4 shallots
8 dried chillies
Prawn paste ( belacan) ( Optional )
Salt and sugar to taste

Instructions
Nasi Lemak:
Clean the rice and drain. Squeeze out 2 cups of thick coconut milk with screw pine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger.

Sambal Ikan Bilis:
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic,ginger, deseeded dried chillies. Slice the bombay onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamarind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve hot Nasi Lemak

Serve this rice with sliced hard-boiled eggs, cucumber, fried peanuts, fried anchovies and sambal ikan bilis.

ROTI JALA ( MALAYSIAN LACEY CREPES )

Ingredients:
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2 1/2 cups coconut milk (1/2 coconut)
1/4 tsp  turmeric powder
oil to grease

Preparation:

Sift flour into bowl and add salt.

Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.

Grease and heat a medium non-stick pan on low heat.

Put a ladle full of batter in roti jala mould and in a circular motion move over a pan so that the pancake will have a lacy pattern.

Cook until set turn over onto a dish.

Need not turn the pancake.

After the top is set and done or when the bottom turns light brown,

transfer the Roti Jala out and fold it into triangle shape.

Continue until batter finishes.

To serve:

Arrange a few Roti Jala on a serving plate and add some  chicken curry, fish curry or
any spicy curry on the side and serve immediately.

FRIED CHICKEN WINGS WITH SOY SAUCE

Things for marinate:

5 pairs chicken wings
1 tbsp light soy sauce
1 tbsp thick soy sauce
1/2 tsp sugar

1/2 tsp pepper powder ( optional )



oil for deep frying

METHOD:
Marinate the chicken wings for some times
( overnight is better ) & deep fry until cooked

GOLDEN SESAME PRAWNS

8 big prawns

50 gm sesame seeds

oil for deep-frying


MARINADE:


2 eggs yolks

2 tbsp corn flour

1/2 tsp salt

dash of pepper


METHOD:


Remove the shell form prawns but the tail intact

Combine with marinade & marinade for 30 minutes

Coat the prawns with sesame seeds & deep-fry in

hot oil until golden brown dish & drain

Serve hot with chilly sauce

STEAMED FISH

1 white pomfret

1 stalk spring onion chopped

1 stalk coriander leaves chopped

1 pics young ginger thinly sliced

3 pips garlic thinly sliced

1 fresh chilly sliced

1 small tomato sliced


SEASONING:


1/2 tsp sesame oil

1/2 tsp oyster sauce

3 tbsp soy sauce

1/2 tsp sugar

dash of pepper

3 -5 tbsp water


METHOD:

Marinate every thing with fish & leave it for 10 minutes

Heat up steamer & steam fish for 10 minutes

Serve hot with plain rice

CURRY CHICKEN CHOP

2 chicken whole legs

( deboned )

THINGS TO MARINADE:

1 tbsp meat curry powder

1 tbsp custard powder

1 tsp L& P sauce

1/2 egg yolk ( beaten )

2 tbsp shallot chopped

1 tbsp tapioca flour

FOR SAUCE:

1/2 chilly powder

3 tbsp L & P sauce

1/2 tsp pepper

1 tbsp sugar

1/2 tsp salt

200 ml water

1/2 tsp corn flour

1 tbsp water

( for thickness )

METHOD:

Coat chicken with marinade for 30 minutes

Shallow fry chicken on medium heat on both

sides till cooked & dish up in a plate

Simmer sauce to boil, add corn flour adjust

according to thickness

Pour sauce over chicken chop & serve

DEEP FRIED BEAN CURD BALLS

( A )

2 pics bean curd

( mash )

2 stalk spring onion

( chopped )

1 egg

( beat egg in a bowl )

4 dried mushroom

( soaked & chopped )

100 gm minced meat ( pork, chicken,

fish,prawns, or vegetarian meat )

4 tbsp corn flour

1 tsp salt

1/4 tsp pepper

1/4 tsp sesame oil

Oil to fry

( B )

Bread cramps

METHOD:

Combine ( A ) together, shape into balls then

roll into bread cramps

Deep fry the balls until golden brown

Serve hot with chilly or pepper sauce

CRISPY BEAN CURD

2 pics firm bean curd


1/2 cup corn flour


1/2 cup sweet potato flour




Oil for deep - fry




FOR DIPPING SAUCE:




1 red chilly chopped


2 cloves garlic chopped


few spring coriander chopped


few spring onion chopped


1 tbsp light soy sauce


1 tsp sugar1 tsp sesame oil


mix well, set aside


METHOD:


Bean curd cut into squares, add both flour, tossing to coat bean curd evenly.
Heat up oil, fry coated bean curd until golden brown
Serve hot with dipping sauce on or separate

CURRY LAKSA ( NOODLES IN COCONUT MILK GRAVY )

250 gm yellow noodles ( mee or

mee hoon ( rice vermicelli noodles )

2 tbsp oil

3 shallots sliced

1 red chilly sliced

green chilly sliced

1 cm piece ginger sliced

100 gm prawns

100 gm fish balls

50 gm oyster

50 gm fish cake

few tau foo pork ( bean curd puffs )

100 gm beansprouts

4 cups thick coconut milk

2 tbsp fish curry powder

1 bunch kesum leaves

or curry leaves

salt to taste

FOR SERVING:

1 no hard boiled egg cut 1/2

1/2 piece limau kasturi

( small lime )

sambal belacan

( shrimp paste in spicy sauce )

METHOD:

Scald the noodles in hot water, drain well &

spread 1 tbsp oil into it

Heat up oil & fry shallots,ginger,both chillies

until fragrant add in curry powder & fry till fragrant

add in sea food, tau foo, fish balls, stir

for few minutes, add in coconut milk & bring to boil

& season to taste lastly add in beans sprouts,

kesum leaves.

TO serve:

Place the noodlesin individual bowls & pour

sea food gravy on top of each bowl with

sliced boiled egg, limau kasturi & sambal belacan

ACHU MURUKU ( KUEH ROS,BEE HIVE )

1 cup rice flour

1/2 cup corn flour

1/2 cup wheat flour

1 cup sugar ( or more )

2 no. eggs

1- 1 1/2 cup coconut milk

pinch of salt

1-2 tbsp sesame seeds

oil for deep frying

METHOD:

Mix all together & leave it for 1/2 hour. Heat up oil, place a kueh ros brass mould into the oil for 5 minutes

remove the mould & dip 1/2 of the mould into batter, put the batter coated mould into hot oil & deep fry.

BREAD VADAI

Many don't know what to do with left over breads, try this easy recipe..........BREAD VADAI.........bread (soked in water for few minutes, squeezed ) add in some chopped onion, chopped red & green chilly, chopped ginger, chopped curry leaves, salt all mix together make into shape of vadai & deep fry in oil. there r man...y more like thairu vadai, sweet bonda, gulab jammun etc etc........

BEAN CURD VADAI

BEAN CURD VADAI

3 pieces white bean curd ( mashed )
,2 tbsp chopped dried mushrooms ( presoked )
2 tbsp vegetarian chicken chopped,
1 tbsp carrot chopped,
red & green chilly chopped,
coriander leaves chopped,
curry leaves chopped,
1big onion chopped
salt to taste,
2-3 tbsp corn flour,

METHOD:

All mix well make like flat vadai... & deep fry in oil.

FOR NON-VEGE BEAN CURD VADAI:add in minced chicken or minced fish, minced prawns..........

VEGETABLES WITH MINCED MEAT

1 large onion diced

2 cloves of garlic chopped

1 stick cinnamon

2 pieces bean curd fried & cubed

500 gms minced meat

french beans, cabbage, carrot sliced

BLEND INTO THIN PASTE:

1 tbsp corn flour

1 tbsp thick soy sauce

1 tbsp thin soy sauce

1/2 tsp ( or more ) of chilly powder

salt to taste

oil

little water

METHOD:

In a saucepan heat 1-2 tbsp oil & fry the onion, garlic & cinnamon

add in meat & stir fry, add little water & cook until meat is cooked,add in vegetable & bean curd

mix well cover & cook until done add in blended ingredients & leave to simmer until the gravy thickens

serve hot with plain rice,

CARROT PACHADI

carrot big 1 ( grated )

onion big 1 ( chopped )

1-2 green chillies ( chopped )

yogurt 1 cup

few curry leaves ( chopped )

salt & sugar to taste

METHOD:

Mix all together & serve.

YONG TAU FOO FRIED

As Vegetables:

2 rings of bitter gourd, core removed

6 pieces of tau pork (bean curd puffs), cut into halves

1 piece tau foo ( bean curd), cut into halves and slit

4 thick slices brinjals

2 lady's fingers, split down the middle and seeds removed

8 Chinese black mushroom, pre-soaked and stalk removed

2 fresh red chilly, split down the middle and seeds removed

For filling

250g minced pork

( or chicken )

150g fish paste

1.5 tsp light soy sauce

1.5 tsp sesame oil

1 tsp ground pepper

2 tsp tapioca flour 



Oil for frying

METHOD:

Stuff the fillings inside the vegetables & deep fry

Serve hot with chilly sauce

NOTE:

This Yong tau foo can be steamed, add with soup etc

Eight Treasure Chicken With Glutinous Rice

Ingredients

2 pcs lotus leaves

1 chicken (app 1 kg)

6 cloves garlic

1 cup glutinous rice ( soaked overnight )

1 Chinese sausage, sliced

4 Chinese mushroom, soaked, removed stem, cut into quarter

120g Chinese cabbage, sliced

5 chestnuts, soaked overnight

10 ginkgo nuts

40g lotus seeds

1 carrot, sliced

Marinade

1 tbsp Chinese rose wine

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tbsp salt

Seasoning

1/2 tbsp Shaoxing wine

1/2 tbsp oyster sauce

3/4 bowl water

1/4 tsp salt

1/2 tsp sugar

dash of sesame oil and pepper

Methods

1. Cook lotus leaves in boiling water until they soften. Rinse and wipe it.
2. Rub marinades except dark soy sauce on the chicken's skin and inside of chicken. Marinade overnight. Then wipe the chicken with kitchen paper. Rub dark soy sauce on chicken, pour some hot oil onto chicken skin to enhance its colour. Then rinse the chicken with cold water.
3. Heat up oil, fry garlic until golden brown.Add in the rice & fry for few minutes, pour in wine. Add all ingredients in order except lotus leaves and chicken and fry until fragrant. Add water and seasoning. Cook till cabbage softens. Thicken gravy with starch solution. Dish out and leave to slightly cool.
4. Stuff the dish into chicken stomach. Seat with toothpicks. Place the balance of dish and stock at the side of chicken. Wrap with lotus leaves tightly.
5. Boil some water in a wok. Steam over low heat for 2 hours.
6. Serve.
7. If cannot get lotus leaves, replace it with aluminum foil

VEGETARIAN NASI GORENG BIRIYANI

2 cups cooked rice

1 big onion chopped

1-2 green chilly diced

1 tbsp ginger & garlic paste

1 small tomato chopped

2 tbsp frozen mixed vegetables

( can add vege of your choice )

2 pkts of maggi nas igoreng biriyani

1/2 tsp pepper powder

chopped coriander leaves

1-2 tbsp oil

1 tsp ghee

METHOD:

Heat up oil fry onion 1/2 way add green chilly fry little add in ginger & garlic paste fry until nice smell comes out add tomato stir, add vege mix well, add rice, biriyani masala,pepper mix well add ghee at last add coriander leaves serve with spicy potato wedges, papadoms & pickels

VEGETARIAN SPICY CHICKEN DRY CURRY

vegetarian chicken 1 pkt

( deep fried & soaked in water for

10 minutes & squeezed out the water)

1.bombay onions big 2 chopped

2.some curry leaves

3.green chill's 2 chopped

4.ginger & garlic paste 2 tbsp

5.tomato's big 2 chopped

6.chilly powder 3-4 tbsp

7.meat masala powder 1 tbsp

8. kurma powder 1/2 tsp

9. tumeric powder 1/2 tsp

10.potato's 2 ( boiled ) cut into 4

11.salt to taste

12.chopped coriander leaves

13.oil for cooking

14. garam masala powder

15. water for cooking

FOR GARNISHING:

red & green chill's sliced

big onion sliced

coriander leaves

METHOD:

Fry onion in oil 1/2 way add in curry leaves, chopped green chill's, ginger & garlic paste

fry until nice smell come's out add tomato's stir for few minutes add in chilly powder,meat masala

powder,kurma powder,turmeric powder fry for a while add some water stir well add chicken ,potato's,

salt mix well add more water & cook for few minutes until it is little dry then add garam masala powder

chopped coriander leaves last add garnishing things & mix well & serve.

CHOCOLATE LAMINGTONS

Ingredients:

4 eggs

¾ cup of caster sugar

2/3 cup of plain flour

1/3 cup of cornflour

1 teaspoon of baking powder

Method:

Preheat oven to 170°C, 340°F or gas mark 3½.

Break the eggs into a mixing bowl and beat 

with an electric beater until thick and creamy

(around 5 to 8 minutes). 

When you run a spoon through the mixture, 

the mark shouldn't disappear.

Gradually beat in the sugar until fully dissolved.

Sift the dry ingredients repeatedly into a separate

bowl to ensure that they are thoroughly mixed.

Lightly and quickly fold the dry ingredients in

with the eggs and sugar using a metal spoon

ensuring that the airy sponge mixture is not broken

 down, but also that the flour is properly mixed in.

Pour into a well-greased and lined square cake tin.

Bake for 20 to 25 minutes. The cake is cooked when 

it shrinks slightly away from the side of the tin.

Turn out of tin onto a cake rack immediately.

Chocolate Icing:

500 grams icing sugar

1/3 cup of cocoa

15 grams butter

½ cup of milk

Dessicated Coconut

METHOD:

Melt the butter in a saucepan and remove from the heat.

Sift the icing sugar and cocoa into the saucepan, 

add the milk and mix through.

Cut the sponge cake into 1 inch/4 cm squares.

Spear each square with a 2 - pronged meat fork 

and dip into the icing mix.

Roll in coconut & serve.