SHARK FISH, HYACINTH BEANS WITH VEGETABLES CURRY

 Mochakottai, suraameen, vegetables curry

A:

1 dried chilly broken

½ tsp mustard seeds

¼ tsp fenugreek seeds

¼ tsp cumin seeds

B:

1 onion sliced

3 pips garlic sliced

2 green chilly sliced

1 piece ginger sliced

Curry leaves

C:

1 tbsp chilly powder

2 tbsp fish curry powder

½ tsp turmeric powder

(Add little water & make into paste)

100 gm hyacinth beans/mochakottai

(Pre-soaked for few hours & cooked)

1 potato cut

2 drumstick cut

1 brinjal/eggplant cut

1 big tomato cut

250 gm shark fish pieces

1 cup coconut milk

1-2 tbsp tamarind paste

Salt to taste

Oil for cooking

Coriander leaves

½ tsp gingerly oil

METHOD:

Heat up oil fry A, adds B fry until light brown.

Add C & stir until raw smell goes off.

Add some water, salt, when start to boil

add cooked hyacinth beans & potato.

When potato is cooked half way, add all

other vegetables cover continue to cook.

Then add tamarind paste, fish pieces.

Once fish is almost cooked add coconut milk

(Don’t let the coconut milk to over boil)

Add gingerly oil & mix, sprinkle coriander leaves

Serve with plain rice, bread etc...etc

NOTE:

This curry taste better for the next day.

SEMOLINA CHICKEN PORRIDGE

A:

Oil for cooking

Pinch of mustard seeds

Pinch of cumin seeds

B:

2 shallots sliced

2 pips garlic sliced

1 small piece of ginger sliced

1 green/red chilly sliced

Some curry leaves

C:

100 gm chicken meat sliced

1 tomato chopped

50 mixed vegetables

(I use frozen mixed vegetables)

3-5 cups water or more

Salt to taste

50 gm semolina

¼ tsp pepper powder

Pinch of garam masala

FOR GARNISHING:

Crispy fried shallots

Spring onion chopped

METHOD:

Heat up oil fry A, add in B & fry until

light brown.

Add in chicken pieces, tomato, vegetables

stir-fry for few minutes until tomato is soft.

Pour in water, add salt, pepper cover & cook.

Once it start to boil add garam masala, semolina

little by little, keep on stir until no lumps are form

& semolina is cooked (can add more water if the

porridge is thick).

Garnish with spring onion & fried shallots.

Serve hot with any side dish of your choice. 

NOTE:

Chicken can be replaced with vegetarian meat.

DRAGON FRUIT BUNS

Copy write from:

Magazine Saji

A:

200g bread flour
50 g all purpose flour
25g castor sugar
25g butter
8g instant dried yeast
5g bread improver
25g milk powder
1 medium egg

B:

100ml chill water

C:

75g dragon fruit (red color) ~ finely diced

METHOD:

Combine all ingredients in A then pour

in ingredient B. Knead till springy.

Add in C and continue kneading till soft

and smooth. Let the dough rest for 10 minutes.

Divide the dough to 60g each. Shape into a ball.

Arrange the dough on a baking tray. Let it prove till

 double the size.

Egg washes the top and bake in a preheated oven at

180 c for 15 minutes.

SWEET, SPICY SAUCY CHICKEN

1/2 chicken cut into pieces

3 pips garlic chopped

1 onion big chopped

3 tbsp honey

1 tbsp oyster sauce

1 tbsp light soy sauce

3 tsp black pepper crushed

Salt to taste

Oil for cooking

Spring onion chopped

METHOD:

Heat up oil fry garlic & onion until

light brown, add in chicken pieces

& stir-fry for few minutes.

Add both sauce, salt, pepper mix well.

Add some water & cook until soft

with thick gravy, add honey & mix well.

Add spring onion & serve hot.

DURIAN FRITTERS

500 gm durian flesh

8 eggs white

100 gm Hong Kong flour

(Can get in bakery stores
or replace with self-raising flour)

100 icing sugar

METHOD:

Blend durian using spoon until smooth.

Spoon into small balls in a tray.

Freeze in freezer until hard.

Whisk egg white until hard peak,

slowly blend in flour.

Heat oil until medium hot.

Coat durian with egg white & fry

until golden brown.

Sprinkle with icing sugar.

KUIH SIPUT ( SHELL SNACK )

1 cup all-purpose flour

1 tsp black pepper crushed

1 tsp chili powder

½ tsp fennel seed powder

½ tsp cumin powder

1 tsp fresh curry leaves chopped

1 tsp onion chopped

2-3 tbsp coconut milk

1 tbsp margarine/butter

1 tsp sugar

Salt to taste 

Oil for deep frying

METHOD:

Mix all the ingredients together into a smooth

dough & let it rest for at least 20-30 minutes.

Roll dough into small pea size balls.

Using the utensil, press a ball with your 

thumb to form the shell shape.

When all the balls are shaped into sea shells.

Heat up oil in medium heat & fry the kuih siput

until golden  brown & crispy.

Let it cool completely before storing.

Utensil for making shell snack (kuih siput)

if you find hard to get this, can use new hair comb

to replace this utensil.

FRIED CHICKEN WITH MAYONNAISE SALAD

Oil for cooking

Sesame seeds (roasted) optional

250 gm chicken (boneless, cut into

bite size pieces)

2-3 tbsp corn flour

1 egg white, slightly beaten

Salt & pepper to taste

Marinate chicken for 10 minutes &

deep fry them until crispy & keep aside.

FOR SALAD:

1 green apple cubed

1 small carrot cubed

1 bell pepper cubed (red/yellow/green can

mix to make colorful)

1 small cucumber cubed (remove seeds)

1 piece pineapple cubed

Mayonnaise (add more or less to your taste)

Sugar to taste

Few drops of lemon juice (optional)

Mix all above ingredients & make salad

METHOD:

Add fried chicken pieces & roasted sesame

seeds to mayonnaise salad & serve.