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 ~

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.