Saturday, March 30, 2013

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.



Wednesday, March 27, 2013

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.


Sunday, March 24, 2013

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.






Saturday, March 23, 2013

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.





Friday, March 22, 2013

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” & saut√© for 2 minutes.

Add grated bananas, salt & coconut stir well.

Add ghee & cashew nuts, mix well.

Scrambled plantain is ready to serve.

Monday, March 18, 2013

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. 

Saturday, March 16, 2013

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.

Saturday, March 9, 2013

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. 

Thursday, March 7, 2013

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…