CHICKEN SALAD SANDWICHES TOAST

Few slices of bread

Butter to spread


For Salad: ( all chopped)

Chicken breast grilled/ roasted 

Salad leaves chopped

Tomato chopped

Carrot grated

Onion chopped

Mayonnaise

Salt & pepper to taste

Few drops of lemon juice

METHOD:

Heat up sandwich toaster.

Mix all salad ingredients together & 

keep aside.

Spread butter on 1 side of the bread.

Spread  salad on 1 slice of bread, cover with 

another  slice of bread & toast until done.

Serve hot with your favorite drinks.

SPICY BUTTER PRAWNS WITH CONDENSED MILK

200 gm prawns

1 egg white

Salt & pepper

Corn flour

Oil for deep frying

Marinate the prawns with salt, pepper &

egg white, keep for 10 minutes.

Heat up oil, dip the marinated prawns in

corn flour & deep fry till golden colour.

Butter

1 tbsp birds eye chilies chopped

( green & red chillies)

Curry leaves chopped

1-2 tbsp chicken seasoning powder

3-4 tbsp condensed milk

Nestum to sprinkle on top ( cereal)

METHOD:

Fry both chilies & curry leaves in butter.

Add condensed milk, chicken seasoning

powder.

Add fried prawns & stir-fry till all mixed well.

Remove from fire, sprinkle nestum on top.

Serve hot.

GREEN MASALA FISH

200-3oo gm fish pieces 

Salt to taste

ginger & garlic paste

turmeric powder

Marinate the fish for 10 minutes,

fry & keep them aside.

For Green Masala:

5 green chilies

5 birds chilies

Hand full of coriander leaves

Hand full of mint leaves

Hand full of curry leaves

2 lime leaves

1 onion large

1 inch ginger

4 cloves garlic

1 tsp fennel seeds

Grind the above ingredients together & keep aside.

1 onion cut

1 tomato cut

1 red chilly cut

1 tbsp yogurt

¼ tsp turmeric powder

Lemon juice to taste

1 cup coconut milk

Salt to taste

Oil for cooking

Coriander leaves for garnishing

Method:

Heat up oil fry onion till brown colour.

Add in masala paste, turmeric powder & fry

till the raw smell goes off.

Add tomato, red chili, coconut milk & salt.

Once gravy start to boil & tomato is soft add

yogurt, fried fish, lemon juice mix well &

remove from fire.

Garnish with coriander leaves.

Serve with rice dishes or any types of breads.

FRIED GHEE RICE BIRYANI WITH GRAM FLOUR

1 tbsp mixed spice ( cinnamon, cloves,

cardamoms & star anise)

1 bay leaf (small)

3 cloves garlic sliced

1 onion large sliced

5 green chilies sliced

1 ½ tsp gram flour

1 tsp curd

2-3 cups rice cooked

Salt to taste

Coriander leaves chopped

Ghee for cooking

For garnishing:

Cashew nuts fried

Almonds fried

METHOD:

Fry mixed spices, bay leaf, onion, garlic,

chilies until light brown colour.

Add in gram flour stir for 1 minute.

Add curd, salt, rice & stir-fry.

Add coriander leaves & mix well.

Garnish with cashew nuts & almonds.

Serve with any spicy side dish.

  

MINCED CHICKEN WITH VEGETABLES MINI PANCAKE

Butter for greasing

FOR BATTER:

1 cup self-rising flour

1 ¼ cup milk

1 egg

2 tbsp minced chicken

1 tbsp carrot grated

1 tbsp cabbage shredded

1 tomato chopped

1 onion chopped

1 green chilly small chopped

1 red chilly small chopped

Coriander leaves chopped

½ tsp ginger & garlic paste

Pinch of garam masala

Salt to taste

METHOD:

Mix all the ingredients together & keep

for 10 minutes.

Heat up the pancake pan, greased with little

butter pour 1 ladle of batter & cook both

sides ( dot with little butter on both sides )

Serve hot with chilly sauce.

PINEAPPLE WITH MILK DESSERT / PINEAPPLE PAYASAM

½ cup pineapple chopped

½ cup pineapple puree

1 cup milk

½ cup condensed milk

Few drops of yellow colour

Salt to taste

½ tsp pineapple essence

1 tbsp sago

1 tbsp ghee

Cashew nuts

METHOD:

Cook sago until transparent, add in pineapple,

salt, colour & cook until soft.

Add both milk, pineapple puree & stir until bubbles

form on the sides.

Remove from fire add essence.

Garnish with cashew nuts fried in ghee.

Serve hot or cold.

GRILLED CHICKEN WITH POTATO SALAD & BROCCOLI

Recipe by:

Sri Sharminy Naidu

Chicken wings: 2 pieces

Marinate the chicken with garlic crushed, black pepper 

crush crossly & thyme, leave it for half an hour.

Potato salad:  1 medium

Boil the potato with salt, peeled off the

skin cut & mix with mayonnaise

Broccoli: 120 gm

Insert broccoli into boiling water with 

salt & cook for 2 minutes.

Remove the broccoli and instantly put

into ice cube bowl to make it crunchy 

& to preserve its colour.

METHOD:

Chicken which has been marinated

grilled it in medium heat using butter.

The sauce when that its produce while grilling the chicken 
can be used to mix  stir the broccoli.

Serve the grilled chicken with sliced 

lemon, potato salad & broccoli.

FRIED FISH IN SPICY BLACK BEAN SAUCE

3-4 pieces fish fried

1 onion sliced

3 cloves garlic sliced

1 piece ginger sliced

1 red chilly sliced

5 birds eye chilies sliced

1-2 tbsp black bean paste

1 tbsp dark soya sauce

Salt & sugar to taste

1 stalk spring onion cut

Oil for cooking

Method:

Sauté  onion, garlic, ginger & both the 

chilies in oil till brown coloure.

Add bean paste sir for one minute, add soya 

sauce, salt & sugar.

Add fried fish pieces mix well.

Garnish with spring onion & serve.

STIR-FRIED FOUR ANGLED BEANS WITH ANCHOVIES

3 shallots chopped

2 cloves garlic chopped

1 red chilly chopped

1 tbsp anchovies ( small )

200 gm four angled beans cut   

        

Salt to taste

Oil for cooking

METHOD:

Sauté shallots, garlic, anchovies & chilly in

oil until golden brown.

Add in angled beans, salt & stir-fry until 

cooked.

Serve as a side dish.

STEAMED SWEET CORN

Sweet corn

Salt

Butter

METHOD:

Rub little salt on the corn & steam for 5-12

minutes or until cooked.

Remove from steamer, brush with butter.

Serve hot.

GRILLED SPICY CORN

Sweet corns

To make spicy butter:

2 dried chilies ( pre-soaked )

3 shallots

Salt & sugar to taste

1-2 tbsp butter

Method:

Pound chilies, shallots, salt & sugar.

Mix chilly paste with butter.

To grill:

Grill the corn on charcoal fire or grilling pan.

Brush with spicy butter & cook until done.

Serve hot.

MACKEREL STEAK PAN FRIED WITH SPICY GRAVY

Recipe by: Johnny Goh

Oil for cooking

2 pieces mackerel ( pan fried )

For Gravy:

Garlic chopped

Chilly chopped

Lemon grass sliced

Green onion sliced

Chicken stock

Fish sauce

Sugar

Lime juice

Cornstarch

METHOD:

Fry garlic, chilly, lemongrass, green onion in oil.

Add chicken stock, fish sauce, sugar & lime juice to taste.

Once the gravy start to boil add in cornstarch, remove from

fire.

Pour over the fried fish & serve hot.

SIMPLE LOBSTER TERMIDOR

Recipe from my friend:

Hock Chai

Serve 4
Equipment needed: a stock pot , a sauce pan , an oven .

Ingredients:

lobster 2 no ( above 1.2 kg)
water to boil ( able to cover whole lobster)

A)
butter - 1/2 tbs
canned button mushroom - 1/2 can ( sliced)
yellow onions - 1 no ( diced)
capsicum - 1/2 no ( diced)
red chili - 1/2 no ( diced)
chicken ham - 100g ( diced)

B)
canned Cream of Mushroom Soup - 1 can
water - 150 ml
yellow mustard - 1 tsp
Cheddar cheese slices - 6 slices
salt & pepper to taste
+++ roux +++ 
butter - 1 tbs
wheat flour - 1 1/2 tbs

Melt butter on pan n stir in flour and heat until thicken and slightly golden.

C)
grated Parmesan cheese - 150g or more on your liking.

Methods:
1) Preheat the Oven .Clean the lobsters and get ready

 all (A) , (B) , (C).

2) Boil lobsters in a stock pot at medium high flame for approximately 12 minutes. ( according to size), insert the

 lobsters when water is boiled, cover with lid.

3) Take out the boiled lobsters and set aside to cool it down.

After cooled use a chef knife's tip to cut from top , from head

to tail. Take out all meat and roe, set aside .

Bake the shells in preheated oven for 10 minutes.

To cook sauce :

4) Heat up a sauce pan at medium flame , put 1 tbs butter,

 saute mushrooms , onions capsicum and chilies for a while

to keep the crunchiness, set aside.

5) Pour the canned cream of mushroom soup and water,

bring it to boil , stir constantly.

6) Add in sauteed vegetables ,yellow mustards , cheese slices

and keep on stiring to prevent burn , adjust taste and thicken with roux then lastly add in the lobster roe and meat into it , bring it to boil the set aside.

7) Fill the cooked lobster fillings on the baked shells , top with grated Parmesan cheese on the lobster fillings and bake in a preheated oven at top heat 150 'c for 15 minutes. 

Serve hot ~