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noreply@blogger.com (skymack) — Thu, 17 Jan 2008 07:56:00 +0000

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Soto Recipe

noreply@blogger.com (skymack) — Fri, 09 Nov 2007 04:48:00 +0000

Ingredients:

1 whole chicken
2 stalks lemon grass
1 cup thick coconut milk to be obtained from 1/2 coconut
6 cloves garlic and small onions—pound together

GROUND TOGETHER
1 tsp aniseeds
1 tsp coriander seeds
1 tsp cummin seeds
1 piece cinnamon stick
Salt to taste

ACCOMPANIMENTS:
1 packet Mee Hoon — scalded
500 gms scalded bean sprouts
2 tbsps chilli padi
4 tbsps thick soy sauce

GARNISH
10 small red onions — sliced and fried
Spring onions

How to cook:

Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass.
When the chicken is tender, take it out and drain. Shred the chicken. Pound the chilli padi and mix with the soy sauce to get a thick sauce.
Add more soy sauce if necessary.

To serve:

When serving, put the scalded mee hoon in individual bowls, add the bean sprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chilli sauce. For variations, you can aslo add quail eggs or you can also use beef instead of chicken.

Original source:
http://www.foodmalaysia.net/recipe_collections/soto

Penang Ulam Rice (Nasi Ulam Penang) Recipe

noreply@blogger.com (skymack) — Fri, 09 Nov 2007 04:44:00 +0000

INGREDIENTS

1 Salted tenggiri fish
2 boiled mackerels
2 tbsp kerisik (pounded dry-fried grated coconut)
120ml thick coconut milk
4 shallots (sliced)
600g cooked rice
juices of 2 limes
oil for frying

ULAM INGREDIENTS
1 turmeric leaf/daun kunyit
2 cashew nut leaves
1 stalk basil leaves
1 stalk kesum leaves
2 stalk ulam raja leaves
1 stalk selom leaves
1 bud ginger flower/bunga kantan
1 stalk lemon grass/serai (finely slice)
3 sekentut leaves
2 kaduk leaves
5 pegaga leaves

How to cook:
1. Wash all the leaves, the leaves up in bundles and slice finely.
2. Wash the ginger flower and lemon grass. Cut finely.
3. Heat oil, fry the salted tenggiri fish and mackerel.
4. Remove and flake the flesh of both fish.
5. Mix thoroughly all ingredients with kerisik, lemon grass, ginger flower, shallots and thick coconut milk.
6. Add cooked rice into the mixture, combine well.
7. Squeeze lime juice over rice and serve.

To serve:
Serve on the plate with chilli on top

Original source:
http://www.foodmalaysia.net/recipe_collections/penang-ulam-rice

Kuih Dangai Recipe (Traditional Malay Dessert)

noreply@blogger.com (skymack) — Sun, 16 Sep 2007 04:50:00 +0000

Ingredients:

150g glutinous rice/pulut (soaked overnight)

1 grated coconut

10 rectangular-shaped moulds

75g sugar

How to cook:

Wash glutinous rice and drain well
Grind glutinous rice until very fine.
Mix well rice with grated coconut.
Press mixture into the moulds;sprinkle some sugar on top
Cook over low heat
Turn out kuih from moulds; press together to form one kuih.

To serve:

Serve on the plate.

Asam Laksa Recipe

noreply@blogger.com (skymack) — Fri, 17 Aug 2007 02:05:00 +0000

Ingredient:

(Step 1)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(Step 2)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(Step 3)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency

How to cook:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (Step 1), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.

To serve:

Put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

Original Reference:
http://www.foodmalaysia.net/recipe_collections/asam_laksa

Ipoh Kuey Teow Soup Recipe

noreply@blogger.com (skymack) — Fri, 17 Aug 2007 02:01:00 +0000

Ingredients:

450g chicken thighs

1 tsp salt

1/2 tsp sesame oil

1/2 tsp white pepper

1 tbsp oil

2 tbsp oil

4 cloves garlic (minced)

600g medium -sized prawns

2 l chicken bones stock

3 tsp salt

1 tsp seasoning powder

1 tbsp oil

90g Chinese chives/daun kucai

600g kuey teow noodles (cut into 3 cm lenghts)

Garnishing Ingredients (finely sliced)

2 stalks spring onion

2 red chillies

How to cook:

Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
Steam chicken for about 15 minutes. Remove and slice finely when Cool,
Heat 2 tablespoonfuls of oil. Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.
Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

To serve:

Put kuew teow noodles, into individual howls.
Arrange chicken slices and prawns on top.
Pour soup over noodles. Garnish with sliced spring onions and chillies.

Pandan Putu Mayam (Base on original recipe of Putu Mayam)

noreply@blogger.com (skymack) — Sat, 04 Aug 2007 10:20:00 +0000

Ingredients:

15 screwpine leaves/daun pandan

500ml water

300g rice flour

1 tsp salt

A dash of green colouring

500g fine brown sugar/chopped palm sugar

100g grated coconut (white part only)

Putu mayam maker

How to cook:

Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
Heat rice flour over low heat in a wok without oil. Take care not to brown it.
Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
Gradually stir in screwpine juice. Mix to a smooth batter.
Add green colouring and mix well.
Pour mixture into a saucepan. Cook over high heat, stirring constantly.
When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
Cool dough slightly before use.
Prepare steamer for steaming putu mayam.
When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
Move in circular movements to get a round lacy piece. Do not overlap the pieces.
Steam over high heat for 8-10 minutes or until cooked.
Repeat until all the dough is used up.

To serve:

Serve putu mayam with sugar and grated coconut.

Keropok Lekor Recipe

noreply@blogger.com (skymack) — Mon, 30 Jul 2007 02:50:00 +0000

Ingredients:

1 kg fish (ikan parang or ikan kembong)

500g sago flour

Salt to taste

125ml water

Some ice-cubes

1 or 2 pandan leaves

How to cook:

Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
Make slits along both sides of the fish, then scrape off the meat; discard the bones.
Pound, chop or mince the meat finely, adding salt to taste.
Add some ice cubes and continue mincing the fish meat.
Add sago flour and water.
Stir the mixture until it becomes a soft dough.
Dip your hand in the sago flour and roll the dough into a cylindrical shape.
Boil a potful of water.
Add in one or two knotted pandan leaves.
Drop the keropok lekor into the boiling water.Wait for it to float and remove with a slotted spoon.
Set aside to cool.
Cut the pieces diagonally into thin slices.
Dry in the sun thoroughly, then deep-fry in hot oil.

To serve:

Serve with chilly source (normally serve)

Wajik Recipe

noreply@blogger.com (skymack) — Fri, 27 Jul 2007 02:18:00 +0000

Ingredients:

300g glutinous rice (cleaned, soaked for 4 hours & drain)

700ml thick coconut milk (from 2 coconuts)

3 Pandan leaves (knotted)

175g granulated sugar

Pounded
250g rock sugar

200g palm sugar

How to cook:

Steam glutinous rice for 30 minute. Remove to a tray and leave to cool.
Bring to the boil coconut milk and pandan leaves. Stir over medium heat.
Add the remaining ingredients. Keep on stirring till very thick
Put in the glutinous rice. Stir non-stop for 30-40 minutes over low heat till the rice is very thick and oily.
Remove from heat and level into a tray. Leave to cool before slicing.

To serve:

Slice and put into a plate.

Chapati rolls Recipe

noreply@blogger.com (skymack) — Tue, 24 Jul 2007 12:27:00 +0000

To make Chapati

Ingredients:

375 g Atta flour or roti flour

1 1/2 teaspoons Salt

1 tablespoon Ghee or oil

250 ml / 1 cup Lukewarm water

How to cook:

Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.
Add the measured water all at once, moisten all the flour and mix to a firm dough.
Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.
Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.
Divide dough into balls of even size, about as big as a large walnut or small egg.
Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.
Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
Turn it over and place second side down.
After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender. Wrap the cooked chapatis in a tea towel

To make Chapati Rolls

Ingredients:

6 pieces chapati

6 lettuce leaves

185 g. canned tuna

3 tablespoons Thousand Islands Dressing

6 stalks spring onions(scalded)

ground black pepper to taste

Thinly sliced 4 cm. in lenght

1 medium cucumber (remove middle)

1 medium carrot (blanched)

How to cook:

Trim sides of the cluriruti to produce a rectangle.

Put lettuce at the two opposite sides, smear Thousand Island Dressing

Arrange cucumber and carrot slices, top with tuna. Sprinkle black pepper

Roll from one end, tie with a spring onion. Repeat with the remaining ingredients.

To serve:

Serve at once.

Reference site: http://www.foodmalaysia.net/recipe_collections/chapati-rolls

Malaysian Banana Cake Recipe

noreply@blogger.com (skymack) — Sat, 21 Jul 2007 00:42:00 +0000

Ingredient:

250g Wheat Flour
6-8 pieces banana(smashed)
Banana flavour
230g butter, softened
1/4 tablespoon salt
140g fine sugar
3 eggs
1 tablespoon baking powder
5 tablespoon milk powder
1/4 baking soda

How to cook:

Sieve wheat flour, baking powder, baking soda and milk powder together. Set aside.
Cream butter, sugar and salt until light and fluffy.
Add eggs in the batter and mix gradually till even.
Blend flour mixture into better.
Add banana and banana flavour. Mix until even.
Bake in a greased and floured loaf pan (5 1/2" x 9 1/2" x 2 1/2") at 180°C for 40-45 minutes.

To serve:
Cut into pieces and serve on the plate with your favorite drink.

Original References:
http://www.foodmalaysia.net/recipe_collections/malaysian-banana-cake

Puto (Rice Muffins) Recipe

noreply@blogger.com (skymack) — Wed, 18 Jul 2007 12:57:00 +0000

Ingredients:

500ml coconut milk (from 1 coconut)

150g granulated sugar

1 teaspoon powdered star anise (optional)

120g grated coconut (white-part only), mixed with a little salt

Sifted

250g rice flour

1/2 teaspoon salt

3 teaspoons baking powder

How to cook:

Thoroughly mix coconut milk to sifted ingredients in a mixing howl to get a smooth mixture.
Add powdered Star anise (if used). Mix well. Fill greased muffin pans 2/3 full with the mixture.
Steam for 20-25 minutes or until done. (Muffins are done when toothpick or cake tester inserted in the centre comes out clean.)

To serve:

Serve hot topped with grated coconut or butter.

Original Reference:
http://www.foodmalaysia.net/recipe_collections/puto-rice-muffins

Some Foods for Your Sexual Health

noreply@blogger.com (skymack) — Tue, 26 Jun 2007 07:49:00 +0000

Hi there! These is some food info and tips for your sexual health.

Ginger: Stimulate your circulatory system with ginger root in all forms, such as raw, cooked or crystallized.
Garlic: Share with your partner (within meals, in moderation) and let the "heat" in garlic stir your sexual desires.
Honey: Thought to "sweeten" a marriage - lovers over the centuries have used honey as a cure for sterility and impotence.
Chocolate: No edible erotic discussion would be complete without chocolate. Continually the traditional lover's gift, research suggests the stimulant phenylethylamine, found in chocolate, creates a sense of well being and excitement just as though you were making love. One of the most effective aphrodisiacs available, a fact that women have known for centuries.

The Aztecs referred to chocolate "nourishment of the Gods," and scientists agree. Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidants than red wine.
Onions: The ancient Hindu, Egyptian, and Arabic kitchens kept onions close by at all times. Onions are powerful on both your breath and in the bedroom.
Oysters: Were coined by the Romans in the second century A.S. as an aphrodisiac food. Very nutritious and high in protein, a common thought is that the oyster resembles the female genitals. They are high in zinc, a mineral used in the production of testosterone. See oyster recipe.
Pineapple: Used in homeopathic treatments for impotence because of its vitamin C content.
Cucumbers: Obviously phallic in shape and aphrodisiacal in nature, these cool vegetables stimulate a woman's olfactory senses (sense of smell).
Almonds: For centuries, almonds have been a symbol of fertility, and the aroma is thought to induce passion in a female.
Asparagus: instantly recognized by its own suggestive shape, happens to be high in vitamin E, considered one of the sex hormone stimulants. Feed your lover boiled or steamed spears for a sensuous experience.

Some references:
Shop New Zealand
Bodybuilding
Ezinearticles

Thats all. Enjoy!

Food and Drink Recipe for Sexual Health

noreply@blogger.com (skymack) — Thu, 21 Jun 2007 06:31:00 +0000

Health, most of people talk about health. Health is one of the important thing to concern. To get healthy body, we must eat the healthy food that enrich of vitamin, mineral and so on. Belows are some recipe for healthy food related to sexual health.

Roasted Oyster

Ingredients:
20 live Oysters
Salt and Pepper, to taste

How to cook:
Clean oysters in the shell thoroughly with a brush. Put in a shallow baking pan, with the deep-side of the shells down. Roast in oven at 450F until the shells part. Open shells and sprinkle oysters with salt and pepper. Serve in the deep halves of the shells. The top half of the shell can be discarded or creatively used as serving dishes for dips or garnish.
Clearly this is a very simple method of cooking scallops. Feel free to use some of your own spices to liven things up a bit. A pinch of garlic might be a good addition. Serving roasted oysters with a seafood dipping sauce could be complimentary as well.

To serve:
Serve with lemon wedges and a lively garnish.

Original References:
http://www.foodmalaysia.net/recipe_collections/roasted-oysters

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Salted Egg and Oyster Porridge

Ingredients:

2 cups rice, washed
25g dried oysters, soaked and shredded
50g chicken fillet, diced
1 salted egg
1 century egg, diced
50g young ginger, finely shredded
2L water

Seasoning :
1 tsp chicken stock granules
1 tsp salt or to taste
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

Garnishing:
Some chopped spring onions, chilli and shallot crisps

How to cook:
Cook rice in 5 cups water until soft then drain in a colander. Meanwhile cook salted egg in boiling water for 10–15 minutes. Remove, shell then dice the salted egg.
Bring 2l water to a boil in a deep pot. When water comes to a boil add the cooked rice, chicken and dried oysters. Simmer for 10–15 minutes. Season to taste. Put some shredded young ginger and a little sesame oil into each individual serving bowl. Ladle in the hot porridge and add a little of each of the salted egg and century egg.

To serve:
Add a sprinkling of chopped spring onions, chilli and shallot crisps.

Original References:
http://www.foodmalaysia.net/recipe_collections/salted-egg-and-osyter-porridge

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Hot Chocolate Drink

Ingredients:
125 g semi-sweet chocolate
3/4 liter milk
water

Direction:
Melt the bar of chocolate in a small amount of boiling water. Add milk. Cook over low heat, whipping gently until heated well. Don't let it boil!

To serve:
Serve in coffee mug.

Original References:
http://www.foodmalaysia.net/recipe_collections/chocolate-drink

Thosai

noreply@blogger.com (skymack) — Thu, 07 Jun 2007 07:15:00 +0000

Ingredients:

600g rice (cleaned)
150g white dhal
1 tablespoon fenugreek
1 tablespoon cooked rice water
oil or ghee

How to cook:

Soak rice and dhal separately for 6 hours.
Blend dhal, rice, fenugreek, cooked rice and enough water to obtain a smooth batter. Leave overnight. Before cooking, add water if required, to obtain a consistency similar to that of sponge cake.
Heat a flat pan. Grease with a little oil.
Ladle the batter onto hot pan, rotating it to obtain a thin thosai
Cook for 2-3 minutes, then turn it over to cook the underside
Dish and serve.

To serve:

Serve it with dhal curry or other curry.

Original References:
http://www.foodmalaysia.net/recipe_collections/thosai

Nasi Lemak

noreply@blogger.com (skymack) — Thu, 07 Jun 2007 06:59:00 +0000

Ingredients:

600 g rice

450 g Grated coconut, extract 5 cups of milk by adding equal amount of water

4 Fragrant screwpine (pandan) leaves, tie into knot

2 cm Ginger, slice finely

6 Shallots, slice finely

3 cloves Garlic, slice finely

1 teaspoon Salt

1 piece Cinnamon

3 Cloves

Method :

Wash the rice and drain well.
Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
Loosen rice grain and test for doneness.
Add a little water if the rice is not well-cooked.
Cover the pot tightly until rice is fluffy.

To serve :

Serve the rice hot with sambal ikan bilis (anchovies), prawns, sliced cucumber, hard boiled eggs and fried peanuts.

Original References:

http://www.foodmalaysia.net/recipe_collections/nasi-lemak