Chicken Kerabu Recipe

Ingredients :
300g (11oz) 450g (1lb) 25g (1/4 cup) 2 tablespoons 1 tablespoon 1 teaspoon 75ml (1/4 cup)	Steamed chicken Cabbage, cut into 2cm (3/4 in) squares Thinly sliced shallots Lime juice Sambal Belacan Salt Fresh Coconut Cream
Method : Cut the steamed chicken into 1cm (1/2 in) cubes Blanch the cabbage by placing it in a sieve and pouring hot water over it. The cabbage should remain crisp. Drain well. Combine the shallots, Sambal Belacan, lime juice and salt together and then add the chicken and cabbage. Stir in the thick coconut milk and serve with steam rice. How to prepare fresh coconut cream? 75g (1.5 cups) freshly grated coconut 75ml (1/4cup) water To prepare Fresh Coconut Cream, mix the grated coconut with the water in a cheese cloth and strain.

SARDINE PUFF

Last Sunday I had my breakfast with this simple and easy baked sardine puff. It only took around 20-30 minutes to bake. Semua saya main campak-campak aje. Here goes the ingredients:

Ingredients:

1 packet of frozen “Kawan”pastry puff – consist of 10 pieces (size 4”x4”)

1 medium can of sardine – mashed

2-3 red chillies- chopped

1-2 tsp lime juice

2-3 tsp chilli sauce

1 holland onion- dized

1 garlic –chopped

Pepper

Salt

1-2 tsp of vegetable oil

1 egg

Mix vegetable

Directions:

1. Preheat oven at 190 degree celcius for 15-20 minutes

2. Defrost the pastry then cut it into 2 parts.

To prepare the filling:

1. Heat oil in a pan or wok

2. Saute garlic, red chillies,onions until fragrant

3. Add sardines and stir fry until fragrant.

4. Add mix vegetables, chilli sauce, lime juice, pepper, and salt.

5. Stir fry it until all the ingredients well combine. Dish out and cool it

How to combine the pastry and the filling:

Cut 1 pieces of pastry into 2 parts

Put a half part of the pastry aside ( to cover the top). And the other part is to put the sardine’s filling. Put a tablespoon of the filling in the centre of the pastry. Then cover the top by using the other part of the pastry. Use a fork to seal and combine both parts by pressing down all the edges. After that brush a little bit of egg on top of the pastry.

Bake in the oven for about 20-30 minutes.

Ayam Percik Recipe (Spicy Chicken)

Ingredients :
1.5 kg 50g 100 ml 300 ml Spices 6 3 cloves 2cm 1 stalk 3 teaspoons 1 teaspoon Seasoning 2 teaspoons 1/2 teaspoon 1/2 teaspoon	Chicken, cut into 6 pieces Tamarind paste Water Thick coconut milk Shallots Garlic Ginger piece Lemon grass Chili paste Cinnamon powder Salt or to taste Pepper Ground black pepper
Method : Mix the tamarind paste with the 100ml water and squeeze to obtain tamarind juice. Set aside. Ground and combine the spice ingredients. Then add the tamarind juice and thick coconut milk. Put the chicken pieces in a large mixing bowl. Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning. Mix well until the chicken is coated with the marinade. Keep in the refrigerator for several hours or preferable overnight. Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.

Malay Food In Malaysia

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves.

Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.

One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.

Nicoise Potatoes

Western Cuisine

THIS is served with Teeq´s aromatic lamb shank. From: "A Teeq-ing good time"

INGREDIENTS

Whole potatoes (any amount you like) half a sprig of mint leaves 3 tbsp of olive oil Some capers Chopped canned anchovies Olives A tbsp of chopped garlic Chopped parsley Salt & pepper to taste

METHOD

1. In a large pot, bring salted water to a boil 2. Add whole potatoes of your choice and cook till tender (any amount you like). 3. Add half a sprig of mint leaves into the boiling pot 4. When potatoes are tender, drain and remove the mint leaves. 5. Allow the potatoes to cool before peeling the skin off. 6. Place the peeled potatoes back into the pot and roughly crush them. 7. Mix in: 3 tbsp of olive oil, some capers, chopped canned anchovies, olives, a tbsp of chopped garlic. 8. Finally, fold in chopped parsley, pepper and add salt to taste. Serve warm.

NASI DAGANG

RAMUAN



1 Gantang beras lembut ( Khas untuk nasi dagang )

Atau

jika susah dapat beras lembut boleh juga guna

beras pulut satu bahagian dengan dua bahagian beras jemah



2 biji kelapa � diparut atau dikukur ambil santannya atau santan



4 ulas bawang merah � dimayam halus.

Halia sebesar ibu jari � dimayam halus

Garam dan gula





CARA-CARANYA



Beras dibersihkan dan rendam bersama halia selama 1jam

Kemudian buang airnya.

Kukus sehingga masak

Bila masak masukkan santan gaul hingga rata dan kukus sekali lagi

Setelah wapnya naik

Angkat sekali lagi dan gaul dengan pati santan serta bawang dan halia yang telah dimayam tadi





LAUK



1 Ekor ayam atau Ikan



Rempahnya :-

2 Camca rempah

1 camca the jintan manis

5 kuntum bunga cengkih

6 biji buah pelaga

7 inci lada kering

� inci kulit kayu manis

Serai, lengkuas dan kelapa kering

Gula ( serba sedikit )

Rempah ini semuanya dikisar atau digiling





TUMIS



Minyak kelapa sedikit, 7 Ulas bawang merah dan

3 ulas bawang puteh





CARANYA



Ayam dibersihkan dipotong

Kemudian digaul bersama rempah yang dikisar



Jerang periok keapi, panaskan minyak

masukkan bawang puteh dan bawang merah

Goreng hingga kuning.



Masukkan ayam yang telah di gaul dengan rempah

sehingga airnya kering,

kemudian masukan garam secukup rasa .



Hampir masak masukkan lada berbiji hidup

Angkat dan hidang panas.