Delicious Asian

Light Soy Sauce Prawns

noreply@blogger.com (Badleeshah) — Wed, 05 Aug 2009 00:10:00 +0000

Ingredients

10 - 15 medium size prawns, deveined
1 tbsp butter
2 cloves garlic, chopped
Some cooking oil

Seasonings

1 tbsp light soy sauce
2 tbsp hot water
1 tbsp sugar
Dark soy sauce to taste

Method

1. Rinse the prawns and remove veins. Drain and set aside.
2. Mix Seasonings evenly and set aside.
3. Heat some oil in wok, fry prawns for 1 minute. Drain and set aside.
4. Heat up wok, add in butter and garlic, cook over low heat till fragrant.
5. Add in prawns and Seasonings, cook over medium heat till dry.

Serve and Enjoy!

Korean Ginseng Chicken

noreply@blogger.com (Badleeshah) — Mon, 27 Jul 2009 07:07:00 +0000

Ingredients

5 kg Korean ginseng (sliced)
1.5 kg chopped chicken chunks
15 gm red capsicum ( sliced)
5 gm curry leaves
20 gm fried garlic
20 gm fried ginger (sliced)

Seasonings A

2 tsp salt
1 egg
30 gm plain flour
3 tsp sugar
15 gm ginger juice
100 ml water
60 gm potato starch

Seasonings B

1 tbsp oyster sauce
1 tbsp sour and spicy sauce
1 tbsp lime juice
1/2 tbsp sugar
1 tsp fish sauce
1 tbsp Thai sweet and sour chilli sauce
Some dark soy sauce

Method

1. Steam Korean ginseng with 10ml of water for 10 minutes
2. Marinate chicken chunks with Seasonings A till the flavours are absorbed
3. Heat up a pan and pour in some oil. Deep-fry the marinated chicken
chunks till golden brown
4. Put red capsicums, curry leaves and ginseng (including the steaming juices)
into a pot and stir-fry briefly. Add Seasonings B, fried garlic and fried
ginger slices. Bring it to boil before adding the fried chickens chunks.
Stir evenly till dry.
Serve hot!
Enjoy!

Spicy Chicken Curry with Mango

noreply@blogger.com (Badleeshah) — Tue, 21 Jul 2009 08:58:00 +0000

INGREDIENTS

400 gm skinless, boneless chicken breast - cut into 2cm cubes
400 gm mangoes, peeled and sliced
250 gm coconut milk
200 gm shallots, sliced
20 ml vegetable oil
20 gm spicy curry paste
1 large cucumber, seeded and sliced
Salt to taste

METHODS

Blend half of the mango slices with the coconut milk. Put aside for later use.
Heat the vegetable oil in a large pot over medium heat. Stir in the curry paste, and cook until fragrant, about 1 to 2 minutes. Add the chicken cubes and sliced shallot; cook about 10 minutes until the chicken is done and the shallots have softened. Pour in the mango puree, add salt to taste and cook until heated through. On serving, stir in the remaining mango slices and cucumber. Serve hot.
Enjoy!

Pan-fried Salmon with Mustard Sauce

noreply@blogger.com (Badleeshah) — Wed, 15 Jul 2009 05:19:00 +0000

Surfing around the web this week I was thinking a lot about grilled or pan-fried Salmon recipes and charmingly I found an interesting recipe of salmon fillets. It is so mouth watering recipe and worth trying for my dinner tonight. It is fast, simple, cheap and pretty effortless to prepare up. It takes about 15 minutes.
I've pasted this recipe below for you to check out yourself and make it a try. Just make sure when you're done, you come back up and check out my blog again.

Here it is:

Ingredients
(Makes two salmon fillets, for two)

- 2 tsp wholegrain mustard
- 1 tsp honey
- 1/4 tsp dried dill (or 1/2 tsp chopped fresh dill)
- salt & pepper
- 2 pieces of salmon fillet
- butter or olive oil

Methods

1. Pull out the bones from the salmon fillets using your fingers or a tweezer.
2. Season the skin side of the fish with salt (rub) & black pepper.
3. Combine mustard, honey and dill in a bowl. Spread the marinade over the top of the salmon.
4. Melt a knob of butter and spread it evenly on the pan (or use olive oil). Pan-fry the salmon fillets, skin side down first, for about 4 minutes each side over medium fire.
5. Serve the salmon skin side down. Scoop the marinade sauce left on the pan and spread over the top of the salmon fillet.

Serve hot. Enjoy!

Ayam Stew, Kepalan Tepung dan Udang Cocktail

noreply@blogger.com (Badleeshah) — Wed, 15 Jul 2009 02:56:00 +0000

Jika anda berpeluang makan bersama keluarga serentak, anda bolehlah hidangkan Ayam Stew dan Udang Cocktail sebagai pengubah selera makan anda sekeluarga. Adakalanya kita tidak berpeluang saat menjamu selera bersama kerana mungkin bekerja dan waktu kerja yang berlainan, maka jika ada peluang makan bersama dengan keluarga, alangkah baiknya anda mencuba resipi yang baru sebagai hidangan. Anda boleh mencuba 3 resipi ini. Ketiga-tiga resipi ini mudah dan ringkas untuk disediakan dan sungguh enak dimakan:

Resepi #1: Ayam Stew
---------
Bahan

8 bahagian ayam yang banyak daging
2 biji bawang besar, potong dadu kecil-kecil
3 batang lobak merah, buang kulit dan potong sebesar 1cm
2 sudu besar mentega (atau margerine)
2 sudu besar tepung gandum
Serbuk lada hitam
Garam secukup rasa
Air kira-kira 4 cawan

Cara

Serapkan ketulan daging ayam dengan menggaul 1 sudu makan garam dan
sedikit serbuk lada hitam. Selaputkan ayam dengan tepung.
Panaskan mentega dan goreng ayam sehingga kekuningan.
Pindahkan ayam kedalam periuk yang bertutup.
Tumiskan bawang, boleh tambah sedikit mentega dalam tumisan.
Setelah lembut masukkan lobak merah. Masukkan tumisan kedalam
periuk berisi ayam tadi. Tuangkan 2 cawan air dan masak dengan api kecil
hingga ayam empuk dan kuahnya menjadi kuning dan sederhana pekat.
Hidangkan waktu masih panas bersama-sama Udang Cocktail.

Resepi #2: Kepalan Tepung
--------------
Bahan

1 1/2 cawan tepung naik sendiri (self raising flour)
3 sudumakan mentega
1/4 sudumakan garam
3/4 cawan susu cair campur 1 sudumakan air limau nipis

Cara

Campurkan garam bersama tepung. Ramaskan mentega dengan tepung
supaya berbiji-biji seperti serbuk roti. Sedikit demi sedikit
tuangkan susu hingga tepung jadi mudah diadun. Jangan di uli.
Bahagikan tepung kepada 10 bahagian dan kepalkan setiap satu
menjadi kepalan bulat.
Masukkan kepalan-kepalan tepung ini kedalam masakan Ayam Stew
yang sudah siap dimasak diatas tadi. Tutup periuk dan masak semula
kepalan tepung dan Ayam Stew selama 15 minit hingga kepalan tepung ini
timbul terapung menandakan kepalan tepung sudah masak.
Siap untuk dihidangkan.

Resepi #3: Udang Cocktail
--------------

Bahan

600 gm udang sederhana besar, bersihkan dan kukus dengan sedikit
garam dan serbuk lada hitam.
3 sudumakan mayonnaise
2 sudumakan tomato sos
2 sudumakan cili sos

Cara

Gaulkan mayonnaise, tomato sos dan cili sos. Masukkan kedalam bekas
berisi udang yang sudah dikukus dan gaulkan hingga rata. Tambah garam
secukup rasa. Siap untuk dihidangkan.

Hidangkan sewaktu masih panas bersama Ayam Stew!
Enjoy!

Masakan Kantonis-Hidangan Ayam dan Keladi

noreply@blogger.com (Badleeshah) — Thu, 09 Jul 2009 02:30:00 +0000

Bahan :

1 ekor ayam, 1.5kg (buang kepala dan kaki, bersihkan bhg dalam dan toskan airnya)
1 biji keladi, berat 1kg (buang kulit dan potong panjang 2 bhg)

Untuk inti ayam :

6 keping cendawan kering (saiz besar)
30 btg 'kim chiam' (kuntum lily kuning kering)
10 biji buah korma merah China (buangkan biji)

Bersihkan cendawan dan kuntum 'lily' kuning dan rendam dlm semangkuk air panas.
Bersihkan buah korma. Potong dadu cendawan dan buah korma. Belah kuntum lily
sepanjang 1 cm.
6 ulas bawang putih (cincang halus)
2 sudumakan pati kacang merah
1 1/2 sudumakan gula
1 suduteh garam
1 sudumakan kicap
(campur dan gaulkan kesemua bahan diatas)
1/2 cawan minyak masak
1 sudumakan kicap
Garam cukup rasa
Serbuk lada hitam

Cara :

Sapukan garam, serbuk lada hitam dan 1 sudumakan kicap pada bhg luar dan dalam
ayam. Panaskan 1/2 cawan minyak dalam kuali besar dan goreng ayam hingga kekuningan dan garing. Angkat dan ketepikan.
Gunakan minyak menggoreng ayam tadi untuk goreng keladi hingga garing. Angkat
dan ketepikan.
Gunakan juga minyak menggoreng yg sama untuk tumis bawang putih hingga kuning,
kemudian masukan campuran pati kacang merah, cendawan, korma merah dan lily kuning.
Letakan sedikit serbuk lada hitam, garam dan sedikit gula. Masak kira-kira 10 minit.

Ambil kira-kira 1/2 daripada inti yg telah siap tadi dan masukkan ke dalam ayam. Ikat kedua-dua pehanya. Masukan keladi yg siap digoreng kedalam sebahagian lagi inti dan letakkan ayam diatasnya. Masukkan 3 cawan air. Tutup kuali rapat-rapat dan masak selama 1/2 jam. Selepas 1/2 jam, balik-balikkan keladi hingga empuk dan keluarkan kedalam pinggan besar. Teruskan masak ayam hingga empuk.

Untuk hidangan: Kaup inti dari dalam ayam dan campurkan dengan kuah yg ada dikuali.
Potong ayam kecil-kecil ikut saiz yg disukai. Potong keladi kecil-kecil setebal 1cm.
Aturkan keladi disebelah bhg pinggan dan letakkan ayam disebelahnya. Siramkan kuah
inti diatasnya. Siap untuk hidangan.

Hidang panas. Sungguh enak dimakan beramai-ramai!

Malaysian Style Meat Balls Soup

noreply@blogger.com (Badleeshah) — Mon, 29 Jun 2009 06:37:00 +0000

Ingredients :

250 gm Chicken meat (minced)
250 gm Fish meat (minced)
100 gm Spinach juice
2 Egg whites
2 tbsp tomato sauce
10 gm Chinese celery, diced
4 Chinese mushrooms, cut into shreds
200 gm thin vermicelli (soaked in water)

Seasonings A

1 tsp salt
1/2 tsp sugar
1 tbsp potato starch

Seasonings B

400 gm stock
1 tsp salt
1/2 tsp sugar

Methods :

1. Beat the minced chicken and fish well then add in Seasonings A and minced further.
Divide into 3 portions and set aside.
2. Mixed the 3 portions of minced meat with egg whites, spinach juice and tomato
sauce to make 3 different coloured sets of minced meat.
3. Squeze out meat balls and put them into boiling water. Dish out and place onto a plate when they are floating.
4. Put Seasonings B, Chinese celery, Chinese mushrooms and vermicelli into a pot.
Bring it to boil before pouring onto coloured meatballs.

Serve hot. Enjoy!

Vegetable Curry with Shrimp Thai Style

noreply@blogger.com (Badleeshah) — Thu, 25 Jun 2009 06:57:00 +0000

Ingredients:

> 600 gm large shrimp, peeled (tails remain)
> 3 – 4 tablespoons corn oil
> 1 small onion, chopped
> 2 jalapenos, diced
> 2 bell peppers (orange and red), chopped
> 5 – 6 cloves garlic, diced
> 2 – 3 tablespoons red curry paste
> 1 teaspoon dried basil
> 2 teaspoons dried lemongrass, or 1 and 1/2 tablespoons lemongrass puree
> 1 – 2 teaspoons chili powder
> 1 tablespoon freshly grated ginger
> 2 (375 gm) cans light coconut milk
> 1 (375 gm) can chicken broth
> 250 gm chopped broccoli
> 400 gm chopped button mushrooms
> Pinch of salt
> Fresh ground black pepper
> Juice of 2 limes
> Fresh cilantro
> 350 gm box thin rice noodles, soaked in hot water for five minutes

Methods:

1. Peel shrimp and place in refrigerator until ready to use.
2. In a small bowl, combine the onion, jalapenos, bell peppers, and garlic.
3. Heat the corn oil in a large sauce pan over medium heat. Add the content of bowl from step #2 to the oil and allow to cook down for about 10 minutes, or until just softened.
4. Add the curry paste, basil, lemongrass, chili powder, and ginger to the mixture and continue to cook for another five minutes.
5. Add the coconut milk and chicken broth. Bring the mixture to a boil. Reduce the heat and allow to simmer for at least fifteen minutes.
6. Add the broccoli and mushrooms and allow to cook for another five to seven minutes.
7. Next, add the shrimp and mix well. Allow the shrimp to cook in the simmering liquid for three to five minutes.
8. Add the softened rice noodles and remove from heat.
9. Add the salt, pepper, and lime juice. Mix well and serve with plenty of fresh cilantro.

Serve hot.
Enjoy!

Malaysian Ginger Chicken

noreply@blogger.com (Badleeshah) — Mon, 22 Jun 2009 07:18:00 +0000

Ingredients:

600 gm chopped chicken chunks
80 gm young ginger, diced
20 gm red and green capsicums (cut into pieces)

Seasonings A :

2 tsp salt (or to taste)
1 tbsp potato starch
1/2 tbsp ginger juice

Seasonings B :

60 ml water
2 tbsp white vinegar
1 tbsp apple jam
1 tbsp plum sauce
1 tbsp honey
1 tbsp orange marmalade
1 tbsp sugar
1 tsp salt (or to taste)

Methods :

1. Drain washed chicken chunks. Marinate with Seasonings A till the
flavours absorbed
2. Blanch the young ginger with boiling water briefly. Drain and marinate
with Seasoning B for at least 2 hrs. Set aside.
3. Heat up a pot and deep-fry the chickens chunks till golden brown.
Drain oil and set aside
4. Put 150 gm of the ginger water into a pot and thicken with 1 tsp of
potato starch. Add in the fried chicken, capsicums and ginger dices
and stir-fry evenly.

Serve hot. Enjoy!

Badleeshah

Master Chef Reveals Secret Recipes

noreply@blogger.com (Badleeshah) — Sun, 14 Jun 2009 04:56:00 +0000

Master Chef reveals the secret recipes for many
of America's favorite dishes. Now you can impress
your family & friends with these unique recipes.

Be the first to have the recipes that everyone
loves but nobody knows how to make including:

* KFC Original Recipe Chicken
* Boston Market Meatloaf
* Jack Daniel's BBQ Sauce
* Olive Garden Lasagna
* Junior's NY Cheesecake (As seen on TV)
* And over 200 more famous secret recipes!

Discover the ingredient combinations and spices
that make these foods taste so good.

Get instant access to these secret recipes right now - go to:

Secret Recipes Revealed

New Secret Recipe-Best Oatmeal Cookies

noreply@blogger.com (Badleeshah) — Thu, 11 Jun 2009 00:02:00 +0000

Mrs. Fields makes the best oatmeal cookies. I can never get enough
of these treats -- that is why I bake them at home. This recipe
captures the right amount of sweetness and spice to make these
cookies JUST RIGHT!

Ingredients:

2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins

Topping:
1/2 cup Quick oats

Methods:

Preheat oven to 300 degrees.

In a medium bowl combine the flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside.

Cream the sugar and butter together in a large bowl using an
electric mixer. Add the egg, applesauce and honey and beat at
medium speed until smooth. Add the flour mixture, fresh apple and
raisins, and blend at low speed until just combined. The dough will
be quite soft.

Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2
inches apart. If you wish, sprinkle the cookies with oats.

Bake the cookies for 23-25 minutes or until the bottoms are golden.

This recipe makes about 48 cookies.

Enjoy!

Badleeshah

Source: The Secret Recipe Blog - http://recipesecrets.net/blog
Posted by Chef Tom

Spicy Sichuan Chicken

noreply@blogger.com (Badleeshah) — Mon, 01 Jun 2009 01:55:00 +0000

Ingredients:

300 g chicken meat, sliced
10 perilla leaves
1/2 tbsp potato starch

Seasoning A :

1 tsp salt
1 tsp black pepper
1 tsp sugar
1 egg
1/2 tbsp potato starch

Seasoning B :

1 tsp sesame oil
1 tbsp Chinkiang vinegar
1/2 tbsp sesame paste
1/2 tbsp light soy sauce
1/2 tbsp peanut butter
some ginger, minced
some Sichuan peppercorn
some garlic

Methods :

> Marinate chicken slices with Seasoning A till the flavours are absorbed.
Deep-fry till cooked. Set aside.
> Pat potato starch on the perilla leaves and deep-fry till crispy. Dish out.
> Mix well Seasoning B then pour into a pot to heat up. Add in the chicken
slices and stir-fry till dry. Place them on the fried leaves. Serve hot.

ITALIAN HEARTY MANICOTTI

noreply@blogger.com (Badleeshah) — Thu, 28 May 2009 10:05:00 +0000

Ingredients :

500 gm. Italian sweet sausage links
500 gm. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese

Methods:

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.

Serve hot.
Enjoy!

Badleeshah

French Salmon Mousse with Capers - Mousse de Saumon et Câpres

noreply@blogger.com (Badleeshah) — Fri, 22 May 2009 00:59:00 +0000

Ingredients :

- 450 gr salmon fillets
- 5 tbs sour cream
- the juice of 1 lemon
- 1 medium potatoe
- 3+1 teaspoons of capers
- 1 teaspoon of Dijon mustard
- salt & pepper

Directions :

- Cook the potatoe in salted water ; gently fry the salmon fillets in a pan.
- Take skin & bones off the salmon fillets ; crumble them roughly.
Peel the potatoe, crumble it roughly.
- In an electric mixer with blade, put the salmon, potatoe, cream, lemon juice, mustard, the 3 teaspoons of capers, salt & pepper. Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning.
4- Pour in a fruitcake mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving.

Serve in ear dishes, on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonfull).

Serve hot.

Enjoy!

Badleeshah

Canadian Bean Soup

noreply@blogger.com (Badleeshah) — Fri, 24 Apr 2009 02:08:00 +0000

INGREDIENTS:

2 tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
500 gm turkey Italian sausages, casings removed
3 cans great Northern beans, rinsed and drained
2 cans diced tomatoes with basil, garlic and oregano
1 can chicken broth
3/4 tsp dried rosemary
ground black pepper to taste

DIRECTIONS:

Heat the oil in a pot over medium heat. Add garlic and onion.
Cook and stir for about 5 to 8 minutes.
Add the sausage, breaking into small pieces.
Cook and stir for another 5 minutes, or until browned.
Stir in the beans, tomatoes with their juice and chicken broth.
Season with rosemary and black pepper.
Bring to a simmer, and cook for at least 10 minutes.
Let it simmer for a while, stirring occasionally.
Serve hot.

Enjoy!

Indonesian Recipe - Risoles

noreply@blogger.com (Badleeshah) — Fri, 24 Apr 2009 01:48:00 +0000

Ingredients:

500 gm flour
140 gm butter
2 egg
4 pieces of chicken legs - boneless and skinless
200 gm carrot
100 gm scallions
8 pieces of shallots
4 pieces of garlic
30 cc sweet soy-sauce
400 gm bread crumbs
salt to taste.

Direction:

Mix 1 of the egg with flour and butter.
Form thin layer of squares - for wrappers.
Cut chicken into small pieces.
Skin carrots, boil until half done, and cut into tiny pieces.
Cut scallions into tiny pieces. Grind shallots and garlic.
Heat pan with butter. Put in shallots and garlic.
In a couple of minutes, put in chicken.
Stir a little bit, and put in carrots, scallions. Mix evenly.
Add salt and pepper to taste, add sweet soy-sauce.
Cook until chicken is done.
Put 1 spoon of the result above into each square.
Wrap it. Dip it in the other egg left, pour flour.
Heat oil in a pan. Deep fry the risoles on medium heat until golden brown.
Serve hot with chili sauce.

Enjoy!

Badleeshah

Ginger Glazed Chicken Cutlets

noreply@blogger.com (Badleeshah) — Thu, 23 Apr 2009 09:54:00 +0000

Ingredients:

6 chicken breasts - skinless and boneless
1 tablespoon minced fresh garlic halves, lightly pounded
3 c. white grape juice
1/4 c. fresh lemon juice
1/2 teaspoon black pepper
5 tablespoons unsalted butter, cut into small pieces
2 tablespoons grated fresh ginger
salt to taste

Directions:

Place chicken in baking dish. Combine white grape juice, lemon juice, ginger, garlic, salt and pepper in bowl. Pour over chicken, cover with plastic wrap and refrigerate for about four hours. Preheat grill or grill pan over medium high heat. Remove chicken from marinade; set marinade aside. Grill chicken thoroughly on both sides, until firm to the touch. Remove to serving plate, cover and set aside. Pour reserved marinade into medium-sized saucepan. Cook over high heat until marinade is syrupy and reduced to about 3/4 c. Remove from heat and whisk in butter one piece at a time. Pour glaze over chicken and serve.

Serve hot. Enjoy!

Spanish Style Baked Fish

noreply@blogger.com (Badleeshah) — Tue, 21 Apr 2009 03:05:00 +0000

Ingredients:

1 kg fish fillets
1/2 ts salt
1/4 ts paprika
1/4 ts pepper
1 green pepper - cut in rings
1 tomato - sliced
1 onion - sliced
2 tbs lemon juice
2 tbs olive oil
1 garlic clove - minced
2 lemons

Preparations :

Cut the 2 lemons into wedges.
Cut fish into serving-sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices and onion slices.
Mix lemon juice, oil and garlic. Pour over the fish fillets. COVER and bake 15 minutes at 375 degrees. UNCOVER and bake about 10-13 minutes longer or until fish flakes easily.
Serve hot with lemon wedges.

Enjoy!

Malaysian Style Kueteau Ladna Pedas

noreply@blogger.com (Badleeshah) — Fri, 17 Apr 2009 01:11:00 +0000

Bahan-Bahan: (untuk 6 orang)

400 gm kueteau
250 gm udang (sederhana besar,dibuang kulit)
250 gm sotong (dipotong)
150 gm daging ayam (dipotong)
2 tangkai sawi (dipotong)
sedikit kobis, hiris kasar
2 cawan stok daging
4 sudu besar kicap pekat
4 ulas bawang putih (ditumbuk)
2 sudu besar tepung jagung + air
2 biji telur
Minyak masak
Garam secukupnya

Cara Memasak:

Panaskan sedikit minyak masak dalam kuali. Masukkan kueteau & kicap pekat.
Gorengkan selama 2 minit. Angkat & masukkan ke dalam mangkuk. Tumiskan bawang putih hingga garing. Masukkan sos tiram, sawi, kobis, ayam, sotong, udang, garam & stok daging. Kemudian masukkan bancuhan tepung jagung & masak hingga mendidih.

Hidangkan panas.

Enjoy!

CHINESE STYLE LEMON CHICKEN

noreply@blogger.com (Badleeshah) — Thu, 16 Apr 2009 10:04:00 +0000

Ingredients:

2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 2cm strips
2 tbsp oil
2 Celery sticks, sliced
4 oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish

Direction:

Put the sherry, spring onions and ginger in a bowl. Add the chicken,
toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and the green pepper. Stir-fry for one minute. Add the chicken and
marinade, then cook for 3 mins. Stir in the Soy Sauce and lemon rind
then cook for a further minute. Pile into a warmed serving dish and
garnish with lemon slices.

Enjoy!

Badleeshah

Asian-Spiced Grilled Chicken and Mango

noreply@blogger.com (Badleeshah) — Tue, 31 Mar 2009 04:28:00 +0000

Ingredients:

4 boneless chicken breasts, skinless
2 ripe mangoes
2 oranges
1 tablespoon ground coriander
1 tablespoon Chinese five spice powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
6 cup frisee salad greens
8 cups butter leaves
1/2 cup raspberries (optional)

Chicken Marinade:
1/2 cup reduced-sodium soy sauce
1/4 cup olive oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon juniper berries, crushed
1 tablespoon grated orange peel

Directions:

In a large bowl, combine soy sauce, olive oil, garlic, ginger, juniper berries, and orange peel. Add chicken and marinate 15 minutes, turning often.
Meanwhile, cut skin from mangoes. Cut 2 rounded cheeks from each pit. Trim remaining 2 cm of flesh from edge of each mango; mince these trimmings and reserve for mango vinaigrette.
Cut and discard peel and white membrane from oranges. Slice each orange crosswise into 6 rounds. Set aside. Combine coriander, five spice, salt, pepper.
Lift chicken from marinade and place on a baking sheet (reserve marinade for basting).
Set mango cheeks on a lightly oiled grill above a solid bed of hot coals in a barbecue with a lid, or use a gas grill on high heat; close lid on gas grill.
Baste chicken and mango with reserved marinade. Using a spatula, turn chicken and mangoes when they start to brown, in about 5 minutes. Baste again; cover barbecue. Let chicken and mango cook until no pink remains when chicken is cut in thickest part, about 15 to 20 minutes; turn and baste chicken and mangoes every 5 minutes (depending on mango ripeness, cooking time may be less than for the chicken; remove mangoes when soft and seared).
Meanwhile, combine minced mango with vinegar and mustard. Mix with frisee and lettuce.
Evenly divide among 4 dinner plates. Lay mangoes cut side down; slice each into 1 cm-wide slices, starting 2 cm from top down through wide bottom end. With a wide spatula, transfer slices to plates atop greens. Gently fan slices apart. Lay chicken and oranges next to mangoes; sprinkle with raspberries.

Serve hot. Enjoy!

Badleeshah

Mexican Style Chicken Salad

noreply@blogger.com (Badleeshah) — Mon, 23 Mar 2009 00:47:00 +0000

Ingredients:

2 cups cooked chicken, chopped
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 avocado, diced
1/2 cup olives, chopped
1 tomatillos (Mexican Cherry tomato), chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions, chopped
Black Pepper
2 tablespoons mayonnaise
1 teaspoon green chiles, minced
2 teaspoons sun-dried tomatoes (oil-packed), minced

Directions:

Lightly mix the first 10 ingredients together.
Moisten with mayonnaise, using more or less as desired.
Mound in 4 decorative serving dishes, sprinkle the minced
green chilies and minced sun-dried tomatoes on top. Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.

Enjoy!

Badleeshah

Indonesian Soto Madura

noreply@blogger.com (Badleeshah) — Tue, 10 Mar 2009 00:33:00 +0000

Ingredients:

500 gm beef or internals,
100 gm bean sprouts,
80 gm rice noodles,
60 gm Indonesian parsley,
60 gm scallions,
60 gm ginger,
1 lime,
salt and pepper.

Preparations:

- Boil meat until done. Drain and sliced into bite-sized
- Remove the tails of bean sprouts, boil until half done
- Boil rice noodles separately
- Keep these in separate plates
- Cut Indonesian parsley and scallions
- Grind shallots, and brown it for a little bit
- Skin and sliced ginger
- Make beef stock using beef bones boiled in water for about an hour.
Remove bones, and put in salt, pepper, ginger, and shallots.
- Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
- Sprinkle with Indonesian parsley and scallions.
Serve hot.

Enjoy!

Badleeshah

French Beef Enchiladas

noreply@blogger.com (Badleeshah) — Fri, 27 Feb 2009 00:38:00 +0000

INGREDIENTS

10-12 flour or corn tortillas
1 tablespoon butter or margarine
1/2 cup sour cream
1/3 cup chopped green onion
1 garlic glove, minced
1 cup chopped onion
1 cup milk
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
4 cups tomato sauce, divided
2 teaspoons chili powder
250 gm diced green chile peppers
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground cumin

DIRECTIONS

In a saucepan, melt butter over medium heat.
Saute onions and garlic until almost translucent. Stir in beef, milk, salt, cumin and chile peppers, and continue cooking until thickened and bubbly. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Stir occasionally. Set aside.
Spoon a little of the meat mixture into a flour tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.

Serve hot!

Enjoy!

Badleeshah.

Steamed Pungent Cod With Cabbage-Chinese Style

noreply@blogger.com (Badleeshah) — Tue, 24 Feb 2009 06:32:00 +0000

Ingredients :

1/2 kg Thick filet of cod
1/2 c Sweet Mixed Pickles, diced
4 lg Leaves of Napa (celery) cabbage
1/4 c Pickle juice
1/2 tbsp Thin soy Sauce
1/2 tbsp Fresh ginger root, minced
1 tbsp White vinegar
1 tsp Sesame oil

~ Cornstarch paste ~
1 1/2 c Water
2 Green onions, sliced in Thin strips
1 tbsp Crushed rock Sugar

Preparation :

Sauce: In saucepan, heat water & crushed rock Sugar until Sugar
melts. Add Pickle juice, soy Sauce, vinegar & diced pickles. Bring to
boil, stirring constantly. Re-stir cornstarch paste, and dribble it into
boiling Sauce, until Sauce has consistency of thin Pancake batter.
Remove from heat. Reserve in saucepan.
Slice cod fillet across the Grain about 1 cm thick, keeping slices in
position. Cut leafy fringes off of cabbage (save for your stock pot). Cut
cabbage stalks lengthwise into pieces to match Fish slices. Insert
cabbage slices between each slice of Fish. Hold together and slice Fish
& cabbage in half. Using broad side of cleaver, lift Fish & cabbage, as
is, onto 26cm oval serving dish. Sprinkle ginger and sesame oil on Fish.

Steaming: About 15 minutes before serving time, bring water in
steamer to boiling. Steam Fish platter in steamer for 7-10 minutes,
until Fish turns milky white. Meanwhile, reheat Sauce. Remove Fish
from steamer and pour off any water. Pour Sauce unevenly over Fish
so it is only partly covered. Garnish with green onions. Serve hot!

Enjoy!

Badleeshah