Thursday, December 29, 2011

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.


Wednesday, December 28, 2011

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.


Monday, December 26, 2011

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.

                       


Sunday, December 25, 2011

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.

Saturday, December 24, 2011

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.

Friday, December 23, 2011

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.

Thursday, December 22, 2011

PEANUT BUTTER OAT COOKIES



100 gm butter
60 gm icing sugar
2 eggs
60 gm peanut butter
150 gm plain flour sifted with
¼ tsp of baking soda
¼ tsp vanilla essence
150 gm rolled oats
300 gm chocolate chips

METHOD:

Cream the sugar & butter until
light & fluffy.
Add in eggs one by one 7 beat
well after each addition.
Add in peanut butter & stir well.

Add the remaining ingredients &
mix  into a dough.
Roll out the dough into 1cm thick.

Cut into desire shape using cookies
cutter & place into a baking tray.

Bake in the preheated oven in 170°C
for 20-25 minutes.
Remove & leave it cool before storing.