EGGS CHOPPED BIRYANI

2 cups rice cooked

4-5 hardboiled eggs chopped

1 tbsp mixed spice (cinnamon, star anise,

cardamom & cloves)

2 onion chopped

1 bay leaf

1 tbsp ginger & garlic paste

1 tomato chopped

2 green chilly cut

2-3 tbsp curd

1 tbsp biryani powder

1 tsp chicken seasoning powder

1 tsp garam masala powder

Salt to taste

Ghee for cooking

For Garnishing:

1 tbsp cashew nuts fried

Shallots fried

Mint leaves chopped

Coriander leaves chopped

Sliced eggs

Sliced tomatoes

Method:

Fry mixed spices in ghee, add onion &

fry till brown.

Add bay leaf, ginger & garlic paste stir for

1-2 minutes, add green chilies, tomato cook

until soft.

Add biryani powder, chicken seasoning powder

garam masala, salt  & curd.

Once the sauce stars to boil add in cooked rice,

chopped hard boiled eggs & mix well.

Garnish & serve with any side dish.

SPICY FRIED MACARONI

1 bowl macaroni cooked

Oil for cooking

2 cloves garlic chopped

2 shallots chopped

Chili paste to taste

1 tbsp dark soya sauce

1 tbsp light soya sauce

Chicken meat sliced

Prawns cleaned

Bean curd cut

Mustard green leaves cut

Bean sprout

Cabbage cut

Carrot sliced

1 tbsp cheese grated

Salt to taste

For Garnishing:

1 egg + salt & pepper ( lightly

 beaten, fried & keep aside)

Spring onion cut

METHOD:

Fry garlic & shallots in oil till brown colour.

Add chilly paste stir for 1 minute, add in chicken

meat & stir.

 Add prawns, vegetables, bean curd, both soya

 sauces & salt, stir for few more minutes until

vegetables  are cooked.

 Now add macaroni mix well & cook for

 few more minutes.

Last add cheese mix well.

Garnish with egg, spring onion & serve.

TURKEY WITH YOGURT DRY CURRY

To Marinate:

300 gm turkey pieces

1-2 tbsp chilly powder

1tbsp meat curry powder

1 tbsp kurmah powder

1 tsp turmeric powder

2-3 tbsp yogurt

2 tbsp ginger & garlic paste

1 tsp garam masala

Salt to taste

Marinate all above ingredients together &

keep for 30 minutes.

A:

Oil for cooking

1 tsp mustard seeds

1 cinnamon stick

2 star anise

3 cardamom

3 cloves

B:

3 large onion chopped

1 bay leaf

1 stalk curry leaf

1 tbsp ginger & garlic paste

1 tomato cut

C:

1 green chilly cut

1 red chilly cut

1 hand full of coriander leaves chopped

1 tsp ghee

METHOD:

Fry “A” in oil, add onion, bay leaf, curry leafs

fry until light brown colour.

Add ginger & garlic paste stir for 1-2 minutes,

add tomato & stir until it’s cooked.

Add in marinated turkey stir-fry till

it’s almost dry, add some water,

cover & cook until done.

Last add “C” mix well.

Serve with rice or any types of breads.

CHICKEN, MACARONI & VEG SOUP

1 cup macaroni cooked

A:

Chicken pieces

Ginger sliced

Garlic slices

Onion slices

Carrot cut

Winter melon cut

Water to cook

B:

Cabbage cut

Mustard leaves cut

Salt & pepper to taste

Ajinomoto ( optional )

FOR GARNISHING:

Parsley leaves

Shallots fried

METHOD:

Cook “A” for 20- 25 minutes in low fire.

Add in “B” & cooked macaroni cook for 2-3 minutes.

Garnish & serve hot.

SWEET & SOUR CAULIFLOWER

1 small cauliflower, cut into florets

1 egg ( optional )

3-5 tbsp corn flour ( more or less )

Salt to taste

Little water

Marinate all the ingredients together &

keep aside for 10 minutes.  

1 onion chopped

1 bell pepper chopped

1 small piece ginger chopped

2 cloves garlic chopped

1 tomato sliced

FOR SAUCE:

3 tbsp tomato sauce

1 tbsp chilly sauce

1 tsp light soya sauce

1 tsp corn flour + with

2 tsp of water

Salt & sugar to taste

All mix together.

Oil for cooking

Spring onion chopped

Coriander leaves

METHOD:

Fry the cauliflowers in hot oil & keep aside.

Heat up 1-2 tbsp oil in a pan, fry garlic, onion,ginger,

bell pepper & tomato until soft. 

Pour in the sauce mixture, once the mixture start to boil 

add fried cauliflower, spring onion & mix well.

Garnish with coriander leaves & serve.

SCRAMBLED PLANTAIN

2 firm raw bananas

(steamed with skin  & keep aside )

1 tbsp cashew nuts fried

Oil for cooking

2 tbsp coconut grated

1 tsp ghee

Salt to taste

A:

½ tsp mustard seeds

1 tsp split dhall

¼ tsp cumin seeds

2 dried chilly broken

1 stalk curry leaf

B:

1 onion chopped

1 red chilly chopped

1 green chilly chopped

Ginger chopped

Turmeric powder

METHOD:

Peel off skin & grate the plantain.

Heat up oil add “A”, once it splutters,

add “B” & sauté for 2 minutes.

Add grated bananas, salt & coconut stir well.

Add ghee & cashew nuts, mix well.

Scrambled plantain is ready to serve.

FRIED SALMON STEAK SERVED WITH SALSA SAUCE & VEGETABLES

Recipe from my friend: Johnny Goh

This is a meal that is designed from an eastern style dish. This is a healthy dish as it’s low in carbohydrate and oil and is high in roughage. The term salsa is very much just plain old kerabu to the Thais.

This is how it is done.

Ingredients for the Salsa:

Sesame oil
Fish sauce
Brown sugar
Lime juice

Red chili chopped in small pieces
Shallots
Tomato sliced
Bell pepper
Spring onions

(Not shown here but would be good to have)

Mint leaves or basil leaves
Coriander leaves.

Mixture the sauce to you taste of a balance of sweet,

sour and savory.

Put aside to toss with the salad before serving.


Pumpkin:

Cut into cubes and fry with a bit of garlic.

Add water and boil until soft.

Add salt to taste.

Broccoli:

Balance the broccoli and arrange on plate.

Salmon:

You can use salmon or any other fish that you might prefer.

Fry in a pan until the skin is crispy. 

Add salt and pepper. 

You might want to splash a dash of soya sauce or L&P sauce after it’s done.


Arrange everything on the plate.

Dust the fish with freshly ground black pepper and

pour the salsa sauce with the salad over the fish. 

FRIED BANANAS

5-6 bananas ripped, halved

Oil for deep frying

FOR BATTER:

1 cup self-rising flour

½ cup corn flour

1 tbsp rice flour

1-2 tbsp sugar

1 egg

¼ tsp salt

2-3 drops yellow food colouring

Water to make batter

METHOD:

Mix all the above ingredients for batter,

keep for 10-15 minutes.

Coat the bananas in batter, deep fry in hot oil

until crispy & golden brown colour.

Remove & drain in kitchen paper.

Serve with tea or coffee.

CRISPY FISH FILLETS

200 gm boneless fish fillets

1-2 tbsp corn flour

1 egg

Salt & pepper to taste

Marinate all the above ingredients &

keep for 10-15 minutes.

MIX TOGETHER:

Bread crumbs
Cheese powder

Chilly flakes

Oil for frying

METHOD:

Roll the marinated fish in bread crumbs 

mixture & fry in hot oil till golden brown colour.

Serve hot with dipping sauce of your choice. 

CAULIFLOWER PAGODA WITH MINCE CHICKEN

1 cauliflower pagoda ( medium size, cleaned & cut )

100 gm minced chicken or any meat of your choice

1 tbsp chopped garlic

1 tbsp chopped chilly

1 tsp oyster sauce

1 tbsp Maggi chicken stock

1 tsp Chinese cooking wine ( Shao Shin Wine )

1 tsp corn flour + 2 tsp of water

Salt & pepper to taste

Oil for cooking

1 stalk spring onion chopped

METHOD:

Sauté garlic & chilly in oil until golden brown.

Add oyster sauce, minced chicken & stir-fry

for 2 minutes.

Add cauliflower, chicken stock, cooking wine,

salt, pepper mix well & cook until done.

Last add corn starch, spring onion mix well.

Serve hot as a main or side dish.

NOTE:

Can replace cauliflower pagoda with any vegetables of your choice

Cauliflower Pagoda :

SARDINES IN SPICY SAUCE ( SAMBAL )

1 can sardines in tomato sauce ( 230 gm )

1 onion sliced

3 cloves garlic sliced

1 piece ginger sliced

1 green chill sliced

1 tomato sliced

Curry leaves

1 – 1 ½  tbsp chili  powder

1 tbsp lemon juice

Salt to taste

Oil for cooking

Extra onion sliced

METHOD:

Fry the onion, ginger, garlic, green chilly &

curry leaves in oil until golden.

Add chilly powder fry for 1 minute then tomato,

salt & cook until tomato is soft.

Add can sardine, extra onion & lemon juice,

 mix well & cook for few more minutes.

Serve hot with rice, breads, noodles…