Asia Food Network

Apple Crisp Recipe

iekmal00@gmail.com (ikmal) — Sat, 11 Aug 2018 01:25:00 +0000

is apple crisp is a must every fall! Definitely a family favorite!

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Ingredients

Topping

1/2 cup (70g) all-purpose flour
1/2 cup old fashioned oats
1/2 cup (110g) packed light-brown sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
1/3 cup (76g) unsalted butter , diced into small cubes

Apple filling

2 lbs Granny Smith apples (at room temperature)peeled, cored and sliced thin (about 1/8-inch)
3 Tbsp (42g) unsalted butter , melted
2 Tbsp all-purpose flour
3 Tbsp water
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup (55g) light-brown sugar
1/2 tsp ground cinnamon
1 pinch salt

Instructions

Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside.
In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds.
Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt.
Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples.
Bake in preheated oven until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.

BEST GROUND BEEF STROGANOFF RECIPE

iekmal00@gmail.com (ikmal) — Sat, 11 Aug 2018 00:42:00 +0000

Looking for a great, classic weeknight dinner option that the whole family will love? This Ground Beef Stroganoff recipe is ready in less than 30 minutes, made from scratch without cream of mushroom soup, and is hearty, satisfying and delicious!

Course: Main Course

Cuisine: American, European

Servings: 6 people

Calories: 355 kcal

Author: Amy Nash, House of Nash Eats

Ingredients

1 1/2 lbs. lean ground beef
1 small onion, chopped (or half a large onion)
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
16 ounces sliced white button mushrooms
4 ounces reduced-fat cream cheese, cubed
2 cups beef broth
1/2 cup milk
1 tablespoon Worcestershire sauce
3 tablespoons flour
1/2 cup sour cream
Salt & Pepper, to taste

Instructions

Add the ground beef, onion, and minced garlic to a large skillet set over medium-high heat on the stove and season with the salt and pepper. Cook, stirring occasionally, until the meat is almost browned but still slightly pink and the onions have begun to soften, about 5 minutes. Drain any excess grease from the pan.
Add the sliced mushrooms to the ground beef and onions and continue cooking for another 5 minutes or so, until the mushrooms are softened and brown and the meat is fully cooked.
Add the cream cheese to the cooked meat and mushrooms and let it sit for 1-2 minutes to melt somewhat before stirring it into the meat mixture. While the cream cheese melts, combine the beef broth, milk, and Worcestershire sauce in a separate bowl and whisk in the flour until no lumps remain.
After stirring in the melted cream cheese, pour the beef broth/milk/flour slurry into the pan with the meat and mushrooms and cook for 3-4 minutes, stirring occasionally, until slightly thickened and bubbling.
Remove from the heat and stir in the sour cream. Season with additional salt and pepper, to taste.
Serve over hot buttered egg noodles, sprinkled with freshly chopped parsley, if desired.

Recipe Notes

Recipe adapted from Mel's Kitchen Cafe.

Omelette

iekmal00@gmail.com (ikmal) — Tue, 30 Dec 2014 14:57:00 +0000

make this omelette
at least once a week.
It’s insanely delicious,
whether laden with
veggies or kept simple.
I love it with dill, but
it’s good with almost
any herb or scallions.
Once you are a pro at
making this, add any
other cooked veggies
you have around.

$1.60 total
$0.80 / s e rving

4 eggs
2 tbsp fresh dill, finely chopped
salt and pepper
butter for the pan
1 shallot or ½ small red onion,
finely diced
¼ cup grated cheese

Method

Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.
Put a big saucepan on medium-high heat. Melt a small blob of butter in
the pan. Once the butter is sizzling, add the onion and sauté for about
two minutes, until it’s translucent and smells great.
Add the egg to the hot pan and swirl it around to coat the surface
evenly. If the center of the omelette cooks more quickly than the edge,
use a spatula to pull any raw egg into the middle. Then stop touching it.
After about 30 seconds, toss the cheese on top along with any other raw
or cooked vegetable you feel like adding. Once none of the egg remains
translucent, fold the omelette in half with your spatula, then lift it out
of the pan. You don’t want any brown on your eggs.
If I’m serving two people, I usually cut one large omelette in half rather
than making two omelettes. However, when you feel like being fancy,
you can make a pair of two-egg omelettes simply by using half the
ingredients for each. For extra fanciness, roll up the omelette instead of
folding it—that’s how the French do it, traditionally. The result will be
quite thin and tender.

Broiled Grapefruit

iekmal00@gmail.com (ikmal) — Tue, 30 Dec 2014 14:51:00 +0000

If your oven has a
broiler, this is a fast
and fun way to liven
up a standard, healthy
breakfast of grapefruit.
This method produces a
hot and sticky treat.

2 grapefruit
2 tbsp brown sugar
salt

Method

Turn on the broiler in your oven.
Split a grapefruit in half and place it on
a baking tray or in an oven-proof pan.
Sprinkle the pink halves evenly with
sugar and top with just a tiny bit of
salt to bring out the flavor.
Place the grapefruit halves under the
broiler until they turn bubbly and a
little brown (or even black) around
the edges. This usually takes about 3
minutes, but monitor it because every
broiler is different. Don’t get distracted!
Overbroiling ruins a good meal fast.
If you have maple syrup on hand, use it
instead of sugar for even more flavor.
This breakfast will make a grapefruit
lover out of you!

Tomato Scrambled Eggs

iekmal00@gmail.com (ikmal) — Tue, 30 Dec 2014 14:43:00 +0000

For today’s breakfast, fluffy,
creamy eggs hold together a
mass of tangy, juicy, sweet
tomatoes. Best enjoyed when
tomatoes are in season.

$3.60 total
$1.80 / s e rving

Ingredients:

½ tbsp butter
4 cups fresh tomatoes or 2 cups canned
tomatoes, chopped
4 eggs
salt and pepper
addi t ions
fresh basil or other herbs, chopped

Method

Put a small pan on medium heat and melt the butter, then swirl
it around to coat the pan. Add the tomatoes. Cook until the
tomatoes release their juice and most of the juice evaporates,
about 5 to 7 minutes.
Meanwhile, crack the eggs into a bowl and add a generous
sprinkling of salt and pepper. Beat the eggs lightly with a fork.
Once most of the juice has cooked out of the tomatoes, turn the
heat down to low and add the eggs to the pan. Using a spatula,
gently mix the eggs and tomatoes. Carefully stir the eggs to
keep them from forming chunks. Turn down the heat as low as
possible; the slower your eggs cook, the creamier they’ll be.
Once the eggs are done, turn off the heat and add any chopped
herbs you have around. Basil is the best with tomatoes.
If you have some around, serve over toast or a tortilla.

Indian Tandoori Chicken

iekmal00@gmail.com (ikmal) — Tue, 02 Dec 2014 02:34:00 +0000

About this recipe: This is a recipe for Tandoori chicken with a twist - it's cooked on the barbecue. Marinate for at least 6 hours or overnight if you can

Ingredients
Serves: 4

1 kg chicken, cut into pieces
1 teaspoon salt
Juice of 1 lemon
300ml (1¼ cups) natural yoghurt
1/2 onion, peeled and finely chopped
1 clove garlic, crushed
1 teaspoon grated fresh ginger

2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped coriander
1 lemon, cut into wedges

Directions
Prep:25min › Cook:20min › Extra time:6hr15min › Ready in:7hr

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside for 20 minutes.
In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring.
Place chicken pieces into shallow dish.Spread yoghurt mixture over chicken. Cover, and marinate in the fridge overnight if possible.
Preheat the barbecue for medium high heat, and lightly oil the grill hotplate.
Barbecue the chicken until no longer pink and juices run clear. Garnish with coriander and lemon wedges.

http://allrecipes.asia/

Chicken Chop

iekmal00@gmail.com (ikmal) — Tue, 02 Dec 2014 02:23:00 +0000

About this recipe: Growing up, this was a favourite "western" food that we would order at the clubhouse restaurant. The sides that went on this dish would include potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch would be to eat the chicken with chili sauce - preferably Lingam's. If you prefer, mushroom sauce can also be served over the chicken.

Ingredients
Serves: 2

2 chicken thighs, deboned and pounded to medium thickness
Flour, for dusting
2 eggs,beaten
70 g breadcrumbs
Oil for cooking
Marinade
Soy sauce
Worchestershire sauce
Black pepper

Mushroom sauce (optional)
1 onion, sliced into rings
50 g button mushrooms
1/2 cup chicken stock
2 tablespoon butter
Salt and pepper to taste
1 teaspoon cornstarch

Directions
Prep:10min › Cook:20min › Ready in:30min

Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
Heat some oil in pan and fry the chicken thighs on both sides until brown.
For the mushroom sauce:
Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

iekmal00@gmail.com (ikmal) — Tue, 02 Dec 2014 02:05:00 +0000

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

Every now and again, I will have a massive homesickness attack which renders me hungry. Yes, my friends. Unfortunately, homesickness for me always equates to missing food from my home land.

Luckily for me, these days, whenever I have the urge for Malaysian food, all I have to do is either visit one of the many Malaysian restaurants here in Melbourne or google a recipe online. Technology rocks.

On one particular weekend, I decided I must have curry puffs. Knowing that it required a bit of work (but not how much), I put aside a few hours to get it started.

Let’s just say, I’m never going to complain about the prices of curry puffs when I visit Malaysia ever again! For RM0.50-RM 1.00 per curry puff at markets (depending on where and ingredients used) or shops RM 3.50-RM5.00, I’m never going to complain again.

Why was this so hard? Well, I could have gone the cheap and easy route and used pre-made puff pastry. But I wanted to be authentic and needed the more traditional curry puff to satiate my cravings

After scouring the internet and coming close to giving up, I came across Samantha Tan’s blog with this recipe. It’s really easy to follow, as she’s given a step by step guide. I thought I’d do the same (just in case you decided you needed Malaysian Curry Puffs in your lives).

This recipe makes about 30 small curry puffs or 20 mid-giant sized ones (which I made as I got tired ). For this super flaky treat, this recipe incorporates two types of dough (a grease dough and a water dough). The harder of the two is definitely the grease dough, and because I have no stand mixer, my trusty arm muscles were put to good use!

Spiral Curry Puffs (Karipap Pusing) Recipe

Ingredients

For the Water dough:

300g Plain Flour
½ tsp Salt
125ml (or 1/2 cup) lukewarm Water
1 small beaten Egg
1 Tbsp of Oil

For the Grease dough:

150g Plain Flour
75g cold Butter

For the Curry Puff filling:

1 large Onion (finely chopped)
2 cloves of Garlic (finely chopped)
2 Tbsp of good Curry Powder (I used a standard meat curry powder)
3 large Potatoes (cut into small cubes)
100g of Chicken Breast (diced)
250ml (or 1 cup) Water

Instructions

Start by cooking the curry puff filling, whilst the filling cools, you can get started on the dough.
Saute the onion and garlic in a wok (or a pan) over medium heat. Add the potatoes and stir fry until it softens. Add in the chicken and curry powder.
Ensure that everything is coated in the curry powder before adding in the water. Add the water slowly (little by little) and allow the curry to simmer.
Once the potatoes have soften and the curry forms a dry curry mixture, set aside and let cool.

Water Dough:

Combine ingredients and knead with your fingers until the dough becomes soft, pliable and non-sticky. Divide and roll the water dough into two equal balls. Cover and set aside to rest for at least 30 minutes.

Grease Dough:

Cube the butter and cut into the flour with two knives and a fork until it resembles crumbly coarse sand. Knead by hand until it turns shiny and smooth (dough-like consistency). This process takes a while so get ready for a work-out! Divide and roll into two equal balls.

Forming the curry puffs:

Enclose one ball of greased dough into the water dough. The water dough is very pliable so this will be easy to do.
On a lightly floured surface roll the combine dough into a thin oval shape with a rolling pin. Roll it up and with one end facing you, roll the dough out again into a thin layer.
Roll the dough up again (see pictorial) before slicing into 1cm disc. Depending on the width of each slice, the number of curry puffs made will differ (larger width, bigger curry puffs).
Flatten each disc (spirals will be visible at this stage) with care as the dough can easily split into layers.
Place a tablespoon (or two) of the curry puff filling into the centre of the flatten disc and fold over. Seal the edges of the dough together by pinching and folding the flour to form a rope. (If you have a curry puff mould, use it!)
To cook, simply deep-fry in hot oil until golden brown. Serve warm!

Notes

Adapted from Samantha Tan

To help you in making these luscious curry puffs, we’ve put together a montage to show you how it’s done!

For a clearer step-by-step guide, I’d suggest visiting Samantha’s blog post!

I found the rolled out discs to be very pretty. I was quite happy with the overall end result.

If I was to be mad enough to attempt this again, I’d probably roll them up to be smaller so as to not have too much excess dough. And I would probably improve on my crimping skills the next time.

All the curry puffs crimped and waiting to be deep fried!

The Boy and I happily ate these as snacks and pre-dinner treats for a couple of days. It definitely was delicious and worth the time and effort which I put into making them.

Would I be jumping back to quickly make these again? Probably not until the craving hits me badly enough. I’ll just wait for the next visit home to Malaysia

A little historical note on curry puffs in Malaysia.

If you think that these look a tad familiar and may have seen them in other cultures, though a little differently, you’re not far behind on that logic.

Curry puffs are a hybrid of Samosas and Empanadas which were introduced to Malaya during the spice trading days. Absorbed by the locals, the fillings of curry puffs have changed to suit the local tastes and transformed into the curry puffs you can find today in Malaysia.

Interesting curry puff fillings I have come across over the years includes one that is completely filled with fresh Durian paste! Most traditional curry puffs will only have potatoes in the curry.

The recipe above is a modification of this with the addition of chicken pieces.

Enjoy!

http://msihua.com/

Indian Style Fish Curry

iekmal00@gmail.com (ikmal) — Tue, 02 Dec 2014 01:41:00 +0000

So my sister lent me this awesome cookbook which I think she doesn’t realize is still with me. It’s part of the Periplus Mini Cookbooks and titled ‘Homestyle Indian Cooking’ authored by Devagi Sanmugam.

If like me, you’re still learning to make Indian dishes at home, this recipe book will come in handy. This is also the recipe book I referred too when making this for the first time.

Growing up, fish curry was not my favourite dish on the table. I felt like there were too many spices in the way of the curry. I found that I couldn’t enjoy the taste of the gravy without getting some sort of little yucky tasting spice into my mouth. Not high on my list of recipes to try, I nonetheless tried out this fish curry recipe hoping it would be a winner. And it was!

What you need:

2 tablespoons oil

½ tsp mustard seeds

½ tsp fenugreek

100g (1 cup) peeled and sliced shallots

Small piece ginger, sliced

2 green chillies, cut in half lengthwise (Sometimes I omit these if I don’t have)

2 sprigs curry leaves

2 tablespoons coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1 ½ tablespoons chili powder (We like it spicier, so I add 2 ½ tablespoons chili powder)

80g (1/3 cup) tamarind pulp mixed with 1 ½ cups (375ml) water, stirred and strained

200g ladies’ finger, cut into 5-cm lengths

2 tomatoes quartered

500g tenggiri fish steaks sliced ½ inch thick

250ml (1 cup) thick coconut milk (This is too much coconut milk for me, so I just add about 100ml coconut milk or less and 150ml water)

1 tsp salt

Showing them ladies' fingers some love. I love LF in curries!

What to do:

1) In a large saucepan, heat the oil and fry the mustard seeds and fenugreek until aromatic.

2) Add the shallots, ginger, green chilies and curry leaves. Saute until the shallots turn light brown, about 3 to 4 minutes.

3) Add the coriander, turmeric, cumin and chili powders and the tamarind water. Cook for further 5 minutes, stirring well.

4) Add the ladies’ fingers and tomatoes, boil for 3 minutes.

Then add fish slices. Boil until fish is cooked about 5 minutes.

5) Stir in the coconut milk (and water), return to the boil and simmer for approximately 1 minute. Season to taste, then serve.

Verdict:

To me, this is the best South Indian fish curry recipe I’ve tried thus far beating out the Claypot Fish Curry tried previously. Personally I like the ‘sourish’ taste in the fish curry which stems from the tamarind water, so I make sure I don’t stinge on the tamarind mixture.

Note:

Tamarind (asam jawa) is commonly available from supermarkets in the form of pulp which must be soaked in water, stirred, squeezed and strained to yield a sour liquid that adds intense flavour to a dish. All solids and pulp should be discarded from the liquid before use.

Source: Homestyle Indian Cooking by Devagi Sanmugam

Recipe from: http://thesuddencook.blogspot.com/

Almond Cookies

iekmal00@gmail.com (ikmal) — Tue, 02 Dec 2014 01:37:00 +0000

Almond Cookies

Almond cookes with almond in the crumbly cookies. Make almond cookies with this easy recipe for the best tasting homemade almond cookies ever.

Published on Jan 25, 2014. Updated with new photos.

This is the last weekend before Chinese Lunar New Year and I am sure many of you are doing your final batches of cookies before Lunar New Year, which falls on Friday, January 31. When I was growing up, every weekend leading up to Lunar New Year were all about making cookies, kuih such as kuih kapit, kuih bahulu, etc. However, the last week we would make some of the most popular and tastiest cookies because they will taste fresh and delicious, made just a few days before the big day.

Other than peanut cookies and walnut cookies, Chinese-Malaysians also love almond cookies, which is another cookie you will find during the Lunar New Year festivities.Almond cookies are white in color, and it looks almost like melting moments cookies, but it has a tint of almond flavor because of the almond flakes and almond extract.

My contributor CP Choong tried this almond cookies recipe from a cookbook in Malaysia. The recipe doesn’t call for butter but shortening is used instead, which means that the almond cookies will be super crumbly and melt in your mouth. As a young child, I dislike the taste and unique aroma of almond but as I grow older, almond has become one of my favorite nuts. This almond cookies are sweet, powdery, and they are a great treat for Lunar New Year.

Happy last few days of baking!

White Almond Cookies

Makes 50 pieces | Prep Time: 30 minutes | Bake Time: 20 minutes
Adapted from: New Year Cookies by Alan Ooi (Y3K Cookbooks Vol.9)
Contributor: CP Choong

Ingredients:

130g (4.5 oz or 1/2 cup) shortening
70g (1/2 cup) icing sugar (powdered sugar)
¼ teaspoon salt
80g (1/2 cup) corn flour / corn starch
120g (1 cup) all-purpose or plain flour
60g (2 oz) almond flakes (lightly roasted)
¼ tsp almond extract (optional)

Utensil needed: Round cookie cutter

Method:

Preheat oven to 160C / 325F, lined a baking sheet with parchment paper.

In a medium bowl, beat shortening, icing sugar and salt, and almond extract if using, until smooth.

Add sieved corn flour and all purpose flour, follow by almond flakes. Stir till well incorporated to become a soft dough.

Roll dough between sheets of plastic until 1cm thick. Stain cookie cutter with some flour and cut into rounds. Arrange on baking sheets.

Bake in preheated oven at 160C / 325F for 20 minutes. Remove and let cool completely. Store in airtight container.

Cook’s Note:

I’m using www.convert-me.com for the conversion.

Recipes from http://rasamalaysia.com/

Coconut Basmati Rice

iekmal00@gmail.com (ikmal) — Wed, 29 May 2013 16:32:00 +0000

This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.
The coconut milk makes this rice a much richer side - you can elect to use the reduced-fat coconut milk if there is a concern about calories

Read more: http://www.food.com/recipe/coconut-basmati-rice-82971?oc=linkback

Ingredients:

1 1/3 cups water
1 cup basmati rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 cinnamon stick (1-inch)
1/4 cup raisins or 1/4 cup currants

Directions:

1
Bring water to the boil.
2
While water heats, rinse the rice well.
3
When water boils, stir in the rice and all of the remaining ingredients.
4
Return to a boil.
5
Stir, cover, reduce heat to low and simmer for 15 minutes.
6
Take off the heat and allow rice to rest for 10 minutes.
7
Remove the cinnamon stick, stir to fluff the rice and serve.

Source: http://www.food.com/

Sweet Green Bean Pearl Dessert

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 13:31:00 +0000

If you’re looking for the perfect dessert- sweet, yet not too sweet, thick, yet not too gooey, delicious- well, very delicious, cease your search immediately for you have found it! Lek Tau Suan, Hokkien for ‘Green Bean Pearl Dessert’, is one that would definitely satisfy your craving for mouth-watering desserts. They present quite a unique sight- small, whole split mung beans suspended almost magically in a clear, thick liquid with a consistency similar to that of porridge- perhaps not something you would consider a conventionally appetising sight, but I’m sure you know better than to judge the flavour of this dish simply by their appearance.

To make this dish, you’ll have to purchase the mung beans (also known as green beans) without the skin, and slowly boil them. Patience is the key to obtaining perfectly boiled mung beans, as this has to be done at a slow pace to ensure the end result is beautifully soft, with just the right amount of ‘bite’ in them. Potato starch is an essential ingredient in this dish, its role being to produce that glassy smooth and thick texture of this dish. Pandan leaves, or screwpine leaves give an irresistible aroma to this dish, one that is bound to have your mouth watering before you even set your sights on this bowl of pleasure!

You’ll be glad to know that the excellent flavours of this dish is not the only thing that makes it so hard to resist. The main ingredient, mung beans, happen to be loaded with health benefits! High in dietary fibre and vitamins such as Vitamin C, Vitamin K and Vitamin B complex like riboflavin, thiamine, niacin and Vitamin B6, they are also said to aid in increasing your metabolism, making it the perfect ‘diet food’! If that can’t convince you to give this a try, I’m not sure what else will. Serve this dessert warm with some Chinese donuts for a brilliant mix of sweetness and saltiness, and be prepared to “blow your taste buds away”!

Sweet Green Bean Pearl Dessert (Lek Tau Suan)

Preparation time: approximately 1 hour

Cooking time: 40 minutes

Serves: 4

300g skinless mung beans, soaked in water for 1 hour

6 pandan leaves, knotted

150g sugar

1 litre water

80g sweet potato flour

1. Place soaked mung beans on a plate and steam over boiling water for 30 minutes

2. Add pandan leaves, sugar and water into a medium size pot and place over high heat for 10 minutes

3. Dissolve sweet potato flour with some water and slowly mix in together with ingredients in pot, stirring constantly

4. Add in steamed mung beans and mix thoroughly with a ladle

5. Serve warm

Source:http://www.chopstickdiner.com

Cheese Burgers

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 08:42:00 +0000

Everyone (well, almost everyone) loves fast food, and I’m no exception. It’s a pleasure to sink my teeth into a great burger, enjoying the taste of the warm, toasted bun, the delicious dressing coating the patties and the usual assortment of crispy lettuce and cold, sliced tomatoes. However, I can’t help being conscious of my environment, the fast food joint I’m in and most importantly, I can’t help but wonder…what is in my burger?

One too many emails about unhygienic conditions in factories producing meat patties and dirty kitchen antics in the fast-food joints itself really was the last straw for me. Fortunately, I discovered this amazing recipe for homemade beef burger, which taste just as great (if not better) as the ones available at the fast
food joints. Not only is this alternative cheaper and healthier, it can also be a fun, family-oriented thing for those of you with kids. You can give your kids the opportunity to personalize what goes into their patty and shape them up according to their imagination. For me, I am a lot more comfortable knowing exactly what goes into the patty, and the absence of commercially produced preservatives is definitely an added bonus. It also puts my mind at ease knowing there are no off-cuts of meat in my patties, the stuff manufacturers usually class as 2^nd grade products and add into the minced meat sold in supermarkets.
As the meat is minced, they have a higher surface area. For this reason, it should be cooked fast as failing to do so increases the chances of the meat deteriorating. If you would like to keep them for later consumption, I wouldn’t recommend leaving the patty in the fridge overnight, but the freezer is fine. Remember to use baking paper or a plastic wrap in between your patties if you put them in the freezer. You don’t want them sticking onto each other, or you’ll end up with one huge beef patty instead!
The patty goes really well between toasted slices of burger bread or baguette (as I used in this recipe). Just add in the usual lettuce, a dash of tomato ketchup or chilly sauce, a generous slice of matured cheddar cheese and some sliced onions. There you have it, a complete, fulfilling meal.
This dish is best when having a barbeque. After all, it’s convenient and delicious, perfect for inviting a few guests over and having a ball of a time. Good food, good company, minimum effort. What’s more to ask for? Cheese Burgers

Prep time: 10 minutes
Cooking time:15 minutes
Serves: 6

750g topside beef
1 red tomato, skin removed and diced finely
1 egg, lightly whisked
2 garlic cloves, skin removed and minced
3 tablespoons corn flour
6 slices matured cheddar cheese
1 large onion, cut into quarters and stir-fry in oil until fragrant
5 tablespoons olive oil
10 pieces of baby cos lettuce, washed and dried
12 slices of baguette, thickly sliced
Chilly sauce
Salt and Pepper for taste

For the patty, chop topside beef in all directions, using a cleaver until it looks properly minced. In a clean bowl, mix minced beef, finely diced tomato, egg and garlic. Season with salt and pepper. Add corn flour, a tablespoon a time. Mix ingredients well. Divide mixture into 6 portions. Using your clean hands, shape each portion into a patty. Heat oil. Gently fry 2 patty at a time in the saucepan, 2 minutes each side over medium heat
Meanwhile, preheat grill over high heat
Brush olive oil onto the surface of sliced baguette
Grill slices of baguette in the grill, turning it every 1-2 minutes until toasted
Serve cooked patties in between 2 slices of baguette with cheddar cheese, lettuce, fried onions and chilly sauce
Serve immediately

source:http://www.chopstickdiner.com

Asian Ceviche (Umai)

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 08:37:00 +0000

Being light and refreshing, it is no wonder this dish is a popular favourite as an appetizer or as a snack. The abundance of fresh seafood available in Sarawak enables this dish to be made, and it has gone on to capture the hearts of Sarawakians and non-Sarawakians alike. Similar to ceviche, umai contains thin slices of fresh, raw fish that has been marinated in citrus juices. However, it also stays true to its origins by incorporating other ingredients to give it a unique Asian ethnicity to its flavours. Chillies are added in the marinade as well, giving it some well needed spiciness besides stamping some Sarawakian heritage
into this dish. Besides functioning as flavouring to the meat, the lime juice and chilli marinade also serves to denature the fish by altering its protein content, chemically ‘cooking’ it in the process. This provides a reduced pH environment that eliminates conditions allowing bacteriaand parasites such as tape worms from thriving, as they usually do in raw meat. The new more acidic medium of the fish allows it to be safer for consumption. I do have to remind you that heat is still the most effective way to kill bacteria and parasites, and lime juice may not be a 100% effective at doing so. Hence, it is extremely important to ensure that you use only the freshest ingredients for this dish, as fresher meat tend to have lesser harmful bacteria and parasites and thus, reduce risks of food poisoning.

Umai pairs well with baked sago pellets, as they have the ability to complement each other’s flavours beautifully. But if you prefer to have them on their own, please do go ahead. Sometimes their unique flavours have to be savoured on their own to be truly appreciated.

Asian Ceviche (Umai)
Prep time: 35 minutes
Serves 2

200g Sole fish, thinly sliced (as close to paper thin as possible)
handful of coriander leaves
1 large red chilli, seeds removed and julienned
4cm long ginger, skin removed and julienned
2 shallots, skin removed and thinly sliced
1/2 teaspoon prawn paste (belachan)
4 calamansi lime, seeds removed and juice extracted
a dash of fish sauce
a dash of sesame oil
1/2 teaspoon sugar
salt and pepper adjusted according to taste

1. In a bowl, gently mix prawn paste, calamansi lime juice, fish sauce, sesame oil, sugar, salt, pepper and sole fish. Set aside for 10 minutes Note: fish will slowly turn opaque white in colour
2. Using a clean plate, arrange pieces of marinaded fish on top and garnish with chilli, ginger, shallots and coriander leaves. Leave in the fridge for 20 minutes.
3. Serve chilled

Source:http://www.chopstickdiner.com

Garlic Fried Rice

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 08:35:00 +0000

My favourite order at any Japanese restaurant would have to be Garlic Fried Rice. Eat it on its own or accompany it with the delectable Japanese dishes such as Teriyaki beef or Teppanyaki chicken.

Of course the main ingredient for this dish is garlic, the breath stinking ingredient that every chef can't live without! Its almost like a love and hate relationship with this plant. This species of the onion family has gained immense popularity. From being a regular ingredient for seasoning during cooking, the garlic is now having its useful oils being extracted and encased by small capsules to be consumed by health-conscious people. The ‘stinking rose’ has been known to be a natural antibiotic with antibacterial, antiviral and antifungal properties. They are said to be able to lower down high blood pressures and reduce the buildup of
harmful plaque in our arteries, thus reducing the chances of a heart attack. Besides that, garlic has the ability to help manage high cholesterol levels and they contain antioxidants too. Stronger tasting garlic are said to have more medicinal value compared to those with a milder taste. The strength of the garlic taste depends on the sulphur content in them; the higher the sulphur content, the stronger the garlic tastes, and thus the medicinal value is higher.
To prepare this dish, or any fried rice dish in fact, there is one rule you have to follow-use old rice. It doesn’t really matter if it is a day old or has been stored in the refrigerator for a few days, they should not be newly cooked rice. Old rice would have lost some of its moisture, so the rice would not stick together much, allowing the ingredients added to it to coat each and every grain of rice evenly. Of course it isn’t garlic fried rice without heaps of garlic, so be generous when using them. The initial spiciness of the raw garlic will mellow and slightly sweeten when cooked, giving the rice a pungent, irresistible aroma and an addictive, garlicky taste. You could also add in other ingredients if you wish to, like some scrambled eggs to top it off before serving. Quick, easy and tasty-just what a plate of home cooked food should be.

Garlic Fried RicePrep time: 10 minutes
Cooking time: 10 minutes
Serves 2

2 cups overnight cooked rice
2 garlic bulb, skin peeled and finely chopped
2 teaspoon teriyaki sauce
1 chicken egg
2 tablespoon vegetable oil
pepper and salt for taste
spring onions, finely chopped for garnish

1. Heat oil over high heat
2. Add chopped garlic and stir fry for approximately 5 minutes over medium heat until golden brown
3. Remove garlic from the oil and put aside
4. Using the same oil the garlic was cooked in, add cooked rice, teriyaki sauce and stir fry over high heat for 5 minutes
5. Add eggs and continue stir frying
6. Season with salt and pepper
7. Garnish with spring onions

Source:http://www.chopstickdiner.com

Cold Tofu with Century Eggs

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 08:28:00 +0000

Firstly, if you’ve got any concerns regarding century eggs (and I think I might know what your concern is exactly), let me assure you they are NOT made by soaking eggs in horse urine. In fact, they were never ever made this way. Century eggs are actually made by packing eggs with a mixture of clay, ash, salt, lime and rice hulls for several weeks as a method of preservation. Also known as thousand-year egg and millennium egg, century eggs are a popular ingredient in Chinese cuisine, where they are either consumed as it is or accompanied by other ingredients. The preservation process it undergoes results in its whites turning into a gelatinous dark brown with little flavour, whereas the yolk becomes a dark greyish-green with a creamy, savoury flavour. The yolk will also

smell quite strongly of sulphur and ammonia, and perhaps this is why some believe horse urine is used somewhere in their preparation. Let me reassure you further- horse urine is acidic. To prepare century eggs, it is the alkaline medium of the preserving ingredients that brings about the changes in their texture and flavours, which further eliminates any need of anything acidic. During the preservation process, the complex, flavourless proteins and fats in the eggs are broken down into smaller compounds which have a much richer flavour, producing the century eggs as we know it.
Century eggs with tofu is a quite popular method of serving them in China, with their methods differing with each different province. When served on top of cold soft tofu, the flavours from the century eggs are further intensified, allowing you to appreciate them much better. It is also a delight to sink your teeth into the delicate blocks of perfectly chilled snowy white tofu and allowing your taste buds to savour the fusion of tastes swirling in this dish. I should probably mention that century eggs has an acquired taste...I don’t blame you if your palate doesn’t fancy it much. But it’s really a pity, especially as the cold tofu does the century eggs much justice.

Cold Tofu with Century EggsPreparation time: < 10 minutes
Serves: 4

1 block store bought soft tofu, rinsed quickly over hot water to remove any impurities
3 century eggs, soaked in hot water for 1 minute, discard water then roughly diced
1 tablespoon fried shallots
2 birds eye chillies, finely chopped
1 stalk spring onions, roots removed and finely chopped
1 tablespoon oyster sauce
1/2 teaspoon sesame oil

1. Place soft tofu on a flat plate
2. Scatter diced century egg, spring onions, chillies and fried shallots over tofu
3. Drizzle with sesame oil and oyster sauce
4. Serve immediately. Alternatively you can leave it in the refrigerator for 1/2 an hour before serving

Source:http://www.chopstickdiner.com

Easy Curry Laksa

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 05:12:00 +0000

Curry Laksa is definitely a hawker favourite. There are countless hawker stalls in Malaysia offering fantastic Curry Laksa, with gravy good enough to drink. Not to be confused with ‘Assam Laksa’, a fish-based noodle dish, Curry Laksa is better known as ‘Curry Mee’ in Penang. Consisting of a combination of yellow egg noodles and rice vermicelli along with other ingredients, all placed in a pool of rich, divine-smelling curry, this dish calls for some serious appetite!

My search for the perfect curry for this dish came in the form of Tean’s Gourmet Curry Laksa paste, replicating the authentic flavours from the hawker stalls that I’m so wild
about at half the usual preparation time! Ingredients in the Curry Laksa differs from place to place and accordingly with personal tastes, though the main ingredient pretty much stays the same-coconut milk. They not only thicken the gravy to a more pleasant consistency, the coconut milk also adds a layer of depth to the gravy, further enhancing the flavours in this dish. However, if you prefer something more health-friendly, feel free to substitute the coconut milk with some low-fat milk instead. Ingredients such as shredded chicken or cockles, fish balls, slices of fish cake and tofu puffs work really well in flavouring the curry further. Some people prefer having only one type of noodle in their ‘Curry Laksa’. As I mentioned earlier, it is a matter of personal taste so there is no right or wrongs when it comes to ingredients in this dish.
To serve, blanch the noodles and place them into the bowl before pouring the hot curry over them. You could also add some blanched bean sprouts with the noodles if you want to for some mildly sweet crunch. A side serving of ‘sambal’ provides some added spiciness for that extra ‘kick’, though it’s optional of course, and along with some fresh mint leaves, you’ve got a bowl of ‘Curry Laksa’ with gravy good enough to drink. With a little help, of course.

Easy Curry Laksa

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves 2

1/2 packet Tean's Gourmet Curry Laksa Paste

500ml water

1 tablespoon fish sauce

1 tablespoon store bought UHT coconut cream

250g fresh Hokkien noodles, scalded with hot water

200g chicken thigh, cut into bite sizes

Long beans, cut into 1 inch lengths

5 pieces fried tofu puffs, halved

A handful of mint leaves, for garnish

1. Add Tean's Gourmet Curry Laksa Paste, water and chicken meat into a medium sized pot and bring to boil over low heat

2. Add coconut cream and fish sauce into pot and stir well to combine. Boil for further 5 minutes

3. Meanwhile, using a clean bowl, add fresh noodles, long beans and tofu puffs

4. Pour boiling Laksa soup over fresh noodles, long beans and tofu puffs. Ensure soup covers noodles

5. Garnish with fresh mint leaves

6. Serve immediately, as a delicious meal like this waits for no one!

Pasta with Prawns and Kaffir Lime Leaves

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 04:43:00 +0000

One thing that I love about pasta is its versatility. They go well with practically anything, and this enables you to tweak recipes to suit particular preferences or even create new ones, just like I did. The idea of creating an East meets West dish is the inspiration behind this, and as far as the final product is concerned, I would say I aced it in the taste department.

This pasta I made with kaffir lime leaves, tiger prawns and chillies. Kaffir lime leaves and chillies being typical Asian ingredients add that perfect amount of Eastern flavours and fragrance to the dish. Kaffir lime leaves not only lend in a lemony flavour to the pasta, it also helps in giving it a herbal-citrus flavour that is quite comparable to one of those aroma therapy stress-relieving oils.

Staying true to my attempts at healthy eating, I’m using whole wheat pasta noodles for this dish. Not only is it excellent at absorbing all the flavours around it, but its very high in dietary fibre and magnesium as well. Their unique taste lends a much desired twist to this dish, and it also helps that they contain no cholesterol. Plus, for all you weight watchers, whole wheat pasta = less guilt! So rejoice!
Besides tasting great, this dish is really simple to prepare and takes quite a short time to do so. All you have to do is cook the prawns with the chillies and kaffir lime leaves to add further layers of flavours to it before mixing them with the cooked pasta. The prawns, chillies and kaffir lime leaves combo already have a strong flavour, and when mixed with the pasta, its flavour mellows to that perfect notch. Healthy eating habits are so much easier with delicious healthy food. Yummy!

Pasta with Prawns and Kaffir Lime LeavesPreparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6

3/4 packet whole wheat dried spaghetti pasta
3 tablespoons extra virgin olive oil
12 medium size tiger prawns, deveined and skin removed
3 garlic cloves, skin removed and crushed
2 birds eye chillies, finely sliced
6 kaffir lime leaves, finely shredded
1 cup grated parmesan cheese
3 litres water + 3 tablespoon salt

1. Heat olive oil in a large pan over medium heat
2. Add prawns and saute until prawns changes colour then add garlic and chillies and saute for further 1-2 minute, just before garlic turns brown
3. Add kaffir lime leaves and turn off heat
4. Meanwhile, cook pasta in boiling salted water for 7 minutes or until al-dente
5. Drain pasta with colander and add drained pasta into pan with cooked prawns. Mix ingredients thoroughly
6. Add parmesan cheese and stir through
7. Serve immediately

Source:http://www.chopstickdiner.com

Asian Garlic Prawns

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 04:17:00 +0000

As much as I love my juicy, succulent prawns, I have to admit-without the right ingredients, its not quite as satisfying. Sad, but true. Which is why the accompanying ingredients are very important. Being an ingredient renowned for their pungent aroma and intense taste, I guess I can safely say you can’t go wrong when using garlic with those prawns.

Also called the 'stinking rose', the garlic has been an ingredient almost synonymous with antibacterial and antibiotic properties for a very, very long time. Though their antibiotic properties reduce significantly with cooking, garlic is also believed to be able to help regulate cholesterol and lower blood pressure levels. When choosing garlic, it is advisable to go for aged ones as they have more powerful antioxidant effects, which helps protect the body against damaging free-radicals. The sulphur content in the garlic is the substance responsible for its taste; the stronger the taste of the garlic, the higher its sulphur content, and hence, the higher its medicinal value. They work very well in providing flavouring to the prawns when added to them, making them anything but bland.

Thinking of ways to get rid of that garlicky breath said to ward off the living dead? If you ask me, I think they would scare off any living mortal as well, so do remember to pop in some mints! There - simple!

Asian Garlic Prawns
Preparation time: below 10 minutes
Cooking time: 5 minutes
Serves 4

8 medium sized raw tiger prawns, deveined and shell removed with tails intact
6 garlic cloves, roughly chopped
5 kaffir lime leaves, finely chopped
3 tablespoon extra virgin olive oil
salt and pepper for taste

1. Place prawns, garlic, kaffir lime leaves and extra virgin olive oil in a large bowl.
2. Combine mixture well and season with salt and pepper
3. Cook prawns on a cast iron pan over high heat for 2 minutes on each side, turning the prawns once its colour has changed
4. Serve on a platter as an appetizer or finger food over BBQ

Indian Style Fish Curry

iekmal00@gmail.com (ikmal) — Thu, 31 May 2012 04:13:00 +0000

I love fish curry with bread.

If like me, you’re still learning to make Indian dishes at home, this recipe book will come in handy. This is also the recipe book I referred too when making this for the first time.

What you need:

2 tablespoons oil

½ tsp mustard seeds

½ tsp fenugreek

100g (1 cup) peeled and sliced shallots

Small piece ginger, sliced

2 green chillies, cut in half lengthwise (Sometimes I omit these if I don’t have)

2 sprigs curry leaves

2 tablespoons coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1 ½ tablespoons chili powder (We like it spicier, so I add 2 ½ tablespoons chili powder)

80g (1/3 cup) tamarind pulp mixed with 1 ½ cups (375ml) water, stirred and strained

200g ladies’ finger, cut into 5-cm lengths

2 tomatoes quartered

500g tenggiri fish steaks sliced ½ inch thick

250ml (1 cup) thick coconut milk (This is too much coconut milk for me, so I just add about 100ml coconut milk or less and 150ml water)

1 tsp salt

Showing them ladies' fingers some love. I love LF in curries!

What to do:

1) In a large saucepan, heat the oil and fry the mustard seeds and fenugreek until aromatic.

2) Add the shallots, ginger, green chilies and curry leaves. Saute until the shallots turn light brown, about 3 to 4 minutes.

3) Add the coriander, turmeric, cumin and chili powders and the tamarind water. Cook for further 5 minutes, stirring well.

4) Add the ladies’ fingers and tomatoes, boil for 3 minutes.

Then add fish slices. Boil until fish is cooked about 5 minutes.

5) Stir in the coconut milk (and water), return to the boil and simmer for approximately 1 minute. Season to taste, then serve.

Verdict:

Note:

Source: Homestyle Indian Cooking by Devagi Sanmugam

ROAST WHOLE CHICKEN LEGS

iekmal00@gmail.com (ikmal) — Wed, 30 May 2012 09:38:00 +0000

ROAST WHOLE CHICKEN LEGS

4 whole chicken legs (1.2kg)

1 lemon, grated
1 tbsp freshly squeezed lemon juice
4 cloves garlic, crushed
2 sprigs fresh rosemary
2 tbsp olive oil
A dollop of ghee
½ tsp Ajinomoto salt for taste
¼ tsp pepper for taste
Dash of coarsely ground black pepper
3 tbsp honey
1 tbsp oyster sauce
1 tbsp light soy sauce
Accompaniments
2 carrots, peeled and sliced lengthwise thinly
1 sprig rosemary, use leaves only
Some roasted chestnuts, skinned

Mix honey, Ajinomoto salt, pepper, garlic, olive oil, lemon juice, oyster sauce, light soy sauce and rosemary.
Marinate chicken legs in this mixture for several hours or preferably overnight in the refrigerator.
Arrange the chicken legs on a roasting pan. Add a dollop of ghee. Roast in a preheated oven at 180°C for 15-20 minutes. Baste every 5-10 minutes with remaining marinade.
Turn chicken, meat side up and add the slices of carrot and remaining marinade and extra rosemary leaves. Toss the vegetables in the pan and continue to roast for 5-8 minutes, basting once halfway through.
Before serving, pour off excess oil from the pan and arrange the chicken on a serving plate. Sprinkle with extra ground black pepper and add extra Ajinomoto salt and pepper. Serve with the accompaniments.

Roast Herbed Beef

iekmal00@gmail.com (ikmal) — Wed, 30 May 2012 09:36:00 +0000

1.5-2kg beef fillet

½ tbsp salt
1½ tbsp coarsely cracked black pepper
1 bunch of oregano sprigs
2 bunches marjoram sprigs
Olive oil for brushing

Trim and truss the beef fillet. Brush the meat with olive oil, then roll in the combined salt and black
pepper mixture.

Line a baking tray with non-stick parchment paper and arrange the oregano and marjoram sprigson it.

Place the beef fillet over the herbs. Roast in a preheated oven at 200°C for 30-35 minutes or until cooked to your liking. Remove and serve immediately.

Glutinous Rice Balls with Black Sesame Seed Filling

iekmal00@gmail.com (ikmal) — Wed, 30 May 2012 09:34:00 +0000

Glutinous Rice Balls with Black Sesame Seed Filling

Syrup

5g white fungus, soaked, trimmed and cut into small floret

6 Chinese red dates, pitted

2 slices mature ginger

150g rock sugar

1.5 litres water

4 screwpine leaves, knotted

Dough

200g glutinous rice flour

1 tbsp wheat starch (tang mein fun)

100ml freshly boiled water

About 100ml cold water

Black sesame seed filling

100g black sesame seeds

45g butter

55g soft brown sugar

TO make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.

To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.

To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.

Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.

Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.

To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.

Lotus Seed Paste and Black Sesame Shanghai Mooncake

iekmal00@gmail.com (ikmal) — Wed, 30 May 2012 09:33:00 +0000

Lotus Seed Paste and Black Sesame Shanghai Mooncake

Shanghai pastry skin

300g superfine flour

40g custard powder

1 tsp baking powder

100g icing sugar

1 egg, lightly beaten

60g shortening

60g butter

Filling

100g black sesame paste

50g peanut butter

½ tsp salt

1 tbsp butter

500g white lotus seed paste

Egg glaze (lightly beaten and strained)

1 egg yolk

Pinch of salt

1 tsp water

Some black and white sesame seeds

Sift flour, custard powder and baking powder into a large mixing bowl. Sift in icing sugar to mix. Add egg. Combine shortening and butter into the mixture and lightly mix in to combine (do not knead) until a soft dough is formed. Leave to rest for 30 minutes.

Divide dough into portions of 60g each, and flatten into disks. Wrap a piece of filling in the centre and shape into a dome. Arrange on greased baking trays.

Bake in a preheated oven at 180°C for 10-15 minutes. Remove the tray and leave aside to rest for 5 minutes. Brush the mooncakes with egg glaze and continue to bake for another 15 minutes.

For the filling: Combine black sesame paste, peanut butter, salt and butter together. Make into very small balls of 25g each. Divide lotus seed paste into 75g each. Wrap a piece of black sesame paste mixture in the centre of the lotus seed paste ball.

Honeydew Melon Sweet Soup

iekmal00@gmail.com (ikmal) — Wed, 30 May 2012 09:26:00 +0000

Honeydew Melon Sweet Soup

Original Recipe by Amy Beh700g golden honeydew melon
100g big sago
50g small sago
300g castor sugar
200ml fresh UHT milk
500ml water
2 screwpine leaves, shredded and knotted
Skin the honeydew melon and cut out 100g. Shred the 100g melon and chill in the refrigerator.Publish Post
Cut the remaining melon into cubes. Process the cubed melon with 200ml water in a food processor until pureed. Sieve the honeydew melon through a fine sieve.
Soak big sago in boiling water in a small pot, covered, until it turns transparent. Drain and wash in cold water.
Soak small sago in clean water for 10–15 minutes. Drain.
Combine honeydew melon juice, sugar and big sago in a saucepot. Pour in remaining water and add screwpine leaves. Boil over medium low heat for 10–15 minutes.
Add in small sago and cook until sago turns transparent. Turn off the heat and pour in fresh milk to mix.
Discard screwpine leaves.
Scoop out and serve the soup in individual bowls, topped with the chilled shredded honeydew melon.

Asia Food Network

Apple Crisp Recipe

Ingredients

Topping

Apple filling

Instructions

BEST GROUND BEEF STROGANOFF RECIPE

Omelette

Broiled Grapefruit

Tomato Scrambled Eggs

Indian Tandoori Chicken

Ingredients Serves: 4

DirectionsPrep:25min › Cook:20min › Extra time:6hr15min › Ready in:7hr

Chicken Chop

Ingredients Serves: 2

DirectionsPrep:10min › Cook:20min › Ready in:30min

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

Indian Style Fish Curry

Almond Cookies

Almond Cookies

White Almond Cookies

Makes 50 pieces | Prep Time: 30 minutes | Bake Time: 20 minutes Adapted from: New Year Cookies by Alan Ooi (Y3K Cookbooks Vol.9) Contributor: CP Choong

Ingredients:

130g (4.5 oz or 1/2 cup) shortening 70g (1/2 cup) icing sugar (powdered sugar) ¼ teaspoon salt 80g (1/2 cup) corn flour / corn starch 120g (1 cup) all-purpose or plain flour 60g (2 oz) almond flakes (lightly roasted) ¼ tsp almond extract (optional) Utensil needed: Round cookie cutter

Method:

Cook’s Note:

I’m using www.convert-me.com for the conversion. Recipes from http://rasamalaysia.com/

Coconut Basmati Rice

Ingredients:

Sweet Green Bean Pearl Dessert

Cheese Burgers

Asian Ceviche (Umai)

Garlic Fried Rice

Cold Tofu with Century Eggs

Easy Curry Laksa

Pasta with Prawns and Kaffir Lime Leaves

Asian Garlic Prawns

Indian Style Fish Curry

ROAST WHOLE CHICKEN LEGS

ROAST WHOLE CHICKEN LEGS

Roast Herbed Beef

Glutinous Rice Balls with Black Sesame Seed Filling

Glutinous Rice Balls with Black Sesame Seed Filling

Lotus Seed Paste and Black Sesame Shanghai Mooncake

Lotus Seed Paste and Black Sesame Shanghai Mooncake

Honeydew Melon Sweet Soup

Honeydew Melon Sweet Soup

Ingredients
Serves: 4

Directions
Prep:25min › Cook:20min › Extra time:6hr15min › Ready in:7hr

Ingredients
Serves: 2

Directions
Prep:10min › Cook:20min › Ready in:30min

Makes 50 pieces | Prep Time: 30 minutes | Bake Time: 20 minutes
Adapted from: New Year Cookies by Alan Ooi (Y3K Cookbooks Vol.9)
Contributor: CP Choong

130g (4.5 oz or 1/2 cup) shortening
70g (1/2 cup) icing sugar (powdered sugar)
¼ teaspoon salt
80g (1/2 cup) corn flour / corn starch
120g (1 cup) all-purpose or plain flour
60g (2 oz) almond flakes (lightly roasted)
¼ tsp almond extract (optional)

Utensil needed: Round cookie cutter

I’m using www.convert-me.com for the conversion.

Recipes from http://rasamalaysia.com/