Acar mentah / Pineapple and Cucumber salad

INGREDIENTS

120g cucumber, peeled and sliced thinly
100g pineapple, cut into pieces
1 green chili, sliced
1 bird eyes chili, sliced
1 tbsp white vinegar
1 tbsp sugar
salt to taste

Mixed all ingredients until well combined. Taraaaaaaaa....Ready to serve!

Pineapple Veal

INGREDIENTS

600g veal, cut into pieces
300g pineapple, cut into pieces

MARINADE

1/2 tbsp light soy sauce
1/2 tsp salt, 1 egg
1 tsp bicarbonate of soda
2 tbsp apple vinegar
2 tbsp water
2 tbsp corn flour

SAUCE

2 tbsp sugar
3 tbsp tomato sauce
2 tbsp plum sauce
1 tbsp white rice vinegar
150ml water

METHOD
1. Mix veal with marinade and marinate for 1 hour. Deep-fry veal in hot oil until golden brown and cooked. Dish and drain.
2. Cook sauce ingredients until thick, add in pineapples, fried veal and stir-fry until well mixed. Dish up and serve.

Basic Buttermilk Scones

INGREDIENTS

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 3/4 - 1 cup buttermilk
• Extra buttermilk, for brushing
• Jam and whipped cream, to serve

* Buttermilk- Milk under 1 cup, add 1 tbsp white vinegar. Stand for 5 minutes, ready to used.

METHOD

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
2. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
3. Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
4. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
5. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with jam and cream.

Notes

• Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use.

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Mango mess

INGREDIENTS
1 1/2 crunched peanuts (baked)
3 mangoes
300ml Thickened cream
1 tsp vanilla extract

METHOD
1. Peel mango and cut flesh from the stones. Cut into slices. Use electric beater to whip cream with vanilla extract until soft peaks form.
2. Layer cream and mango into serving glasses. Sprinkle toasted peanuts on top and serve immediately.

Black Bottom Cheese Cupcakes

This lovely recipe is come from joyofbaking website. I do make this few times and my kids and friends really love it.

INGREDIENTS

Cream Cheese Filling:

8 ounces (227 grams) cream cheese, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) water

1/3 cup (80 ml) vegetable,corn or canola oil (or other flavorless oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Methods

Black Bottom Cupcakes: Preheat oven to 180C and line 12 muffin cups with paper liners.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then place the cream cheese mixture into piping bag, pump the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.

Buah Melaka.

INGREDIENTS
200g glutinous rice flour
3 pcs pandan leaves (Blend with 200ml water and extract the juice)
brown sugar
1/2 cup grated coconut mix with a pinch of salt
* if using dessicated coconut, soften it with 1 tbsp of hot water

METHOD
1. Fill up the sauce pan with half full water, bring to boil.
2. In a bowl, mix flour with pandan juice to make a dough.( Not to dry and not to soft)
3. Roll a dough into a ball, about 20g each.Flatten and place the brown sugar. Roll again into a ball.
4. Put the ball into the boiling water slowly. The Buah Melaka will cooked when it float up.
5. Bring the Buah Melaka out from the sauce pan and place it in dessicated coconut. Roll it.
6. The Buah Melaka is now ready to serve.

Eggs Noodle

INGREDIENTS

A. 200g eggs noodle (cook as per instructions)
2 tbsp oil
2 cloves garlic (chopped)

MARINADE
B.
 400g beef (slice)
1 tbsp light soy sauce
2 tbsp soy sauce
1 tbsp oyster sauce

C.
2 tbsp oil
3 cloves garlic ( chopped)
1 tsp ginger (chopped)
100g cabbage (shredded)
40g spring onion (cut into 3 cm length)
2 cups water
1 tbsp corn flour (mixed with 2 tbsp water)
salt to taste
eggs ( if desired)

METHOD
1. Combine beef with marinade for 1 hour.
2. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Add in noodle pan-fry until golden brown. Set aside.
3. Heat up 2 tbsp oil, saute chopped garlic and ginger until fragrant. Add in (B). Stir fry for 5 minutes. Ad in water, bring to boil.
4. Add in cabbage and spring onion, stir until well mixed. Add in eggs, and thicken with corn flour water.
5. Pour the gravy into the prepared noodle. Serve while hot.

Spiced mint & citrus iced tea

What you need for refreshment? Try this...

INGREDIENTS
4 peppermint tea bags
1 cinnamon stick
2 whole star anise
1/3 cup (75g) caster sugar
2 x 5cm strips lemon rind
4 cups (1L) boiling water
3 cups (750ml) orange juice
1/3 cup torn mint leaves, plus extra to serve
ice cubes, to serve

METHOD
1. Place tea bags, cinnamon, star anise, sugar and rind in a large heatproof bowl. Add boiling water and stand for 30 minutes to steep.
2. Strain into a large serving jug, discarding solids. Add orange juice and mint. Refrigerate for 2 hours, until chilled.
3. Place ice cubes in serving glasses and fill with ice tea. Garnish with mint leaves. Serve.

Kuih tumpi

INGREDIENTS

300g plain flour
50g butter (room temperature)
160ml water
oil (for deep fry)

METHOD

1. Mix flour with butter until well blended. Add water and knead to a smooth, elastic dough.
2. Divide the dough into 6 portions (80g each) , mould them into ball.
3. Roll out the dough.
4. Deep fry doughs in hot oil until golden brown .
5. Ready to serve with sweetened condensed milk.

Asam Laksa

I used to eat Asam laksa when I was in Butterworth. The famous spot is always Penang Road Famous Teochew chendol.

INGREDIENTS

(for the soup)

800g of chunk Tuna (blend with 2 liters water)
100g galangal (crushed)
100g Vietnamese mint
100g asam keping
1 lemongrass (crushed)

70g shallots (blended)
5 cloves garlic (blended)
1 tbsp shrimp paste ( blended)
2 tbsp chili paste ( to your preference)

GARNISHING
Vermicelli noodle ( cook as per instruction)
Mint leaves
1/2 pineapple (cube)
2 chili (slice)
1 cucumber (shreded)
1 onion ( slice )
hard boiled eggs

METHOD
1. Put all the ingredients to a large pot and bring to boil. Add sugar and salt to taste.
2. Prepare the noodle in a bowl with the garnishing. Pour the soup. Ready to serve.

Frozen fruit smoothies

INGREDIENTS

300g frozen mango, chopped
1 frozen banana
1 cup (250ml) low-fat-milk
1/4 cup (75g) plain yoghurt
1/4 cup (20g) rolled oats
1 tbsp honey, or to taste
a slices of banana, to garnish

METHOD
1. Place ingredients, except banana slices, in a blander and blend until smooth and creamy.
2. Pour smoothie into glasses. Garnish with banana and serve.

* Freeze fruits when they are plentiful so you have a ready supply.
* If you're using flavoured yoghurt, which is a great option, you won't need the extra sweetness of the honey.

Limeade

Place 2 sliced limes on a tray and freeze for 1 hour. Coarsely chop 10 whole limes and place in a food processor. Add 1 cup caster sugar and 1/2 cup water. Process until juicy and limes are completely broken down. Pour mixture through a sieve into a large jug or bowl. Discard pulp. Refrigerate until ready to use. Serve in glass with ice. Top up with soda water.

Spicy Cabana potatoes with fried egg

Potatoes were given by Uncle Henzs of Stradbroke and the free range eggs was a compliment by Uncle Khalid which was collected from his farm. So this morning, what I had to do is just prepare a simple breakfast for the hungry kids at home.

INGREDIENTS

4 large desiree potatoes, peeled, coarsely chopped
2 tbsp olive oil
1 red onion, halved, sliced
125g cabana sausage, chopped
1 tbsp paprika
4 eggs
4 cups salad greens

METHOD
1. Cook potato in a large saucepan of salted boiling water for 15 mins, until tender. Drain well.
2. Heat oil in a saucepan on medium-high. Add potato to pan and cook until golden. Remove potato. Add onion cook for 5 mins, until softened. Add cabana and paprika and cook for 1 min. Return potato to pan and cook for further 2 mins, tossing until combined and heated through.
3. In a separate large non-stick frying pan, fry eggs until cooked to your liking. Spoon potato mixture onto serving plates and place a fried egg on top. Season and serve with salad.

Tandoori Chicken

This recipe was given by kak Nardia Berriman. The taste of youghurt and spices make this Tandoori so good. Trust me, you will make it again and again.....

INGREDIENTS
A
1kg chicken drumsticks (clean)

B
250gm yoghurt
1 tbsp Garam masala
1 tbsp of curry powder
1/2 cup of lemon juice
1 tsp sugar
Red and yellow coloring

C
5 shallots (pounded)
3 clove of garlic (pounded)
1/2 tbsp of ginger (pounded)


METHODS
1.  Mix ingredient B until well combined, add ingredients C.
2.  Pour in the mix to the chicken and marinade for a night.
3.  Grill over charcoal or oven until the chicken is cooked. Serve once with the dip.

Tandoori Chicken Dip

INGREDIENTS

1 cup yogurt
1/2 cup cucumber (small diced)
5 pcs mint leaves ( chopped)
sugar to taste

Mix all ingredients until well combined.

Kuih Keria / Sweet potato doughnut

This kuih reminds me to my mother who use to sell it when I was in primary school. Even though I'm not really good in making this kuih but Al-hamdulilah my kids and hubby love it.

INGREDIENTS
700g sweet potatoes ( Yellow type if possible)
1 cup flour
1 tsp salt

METHOD

1. Bring the potato to boil until well cook, mash and leave  to cool.
2. Mix it in flour and salt to make a dough.
3. Take a small portion and make a ring.
4. Deep fry until golden brown. Set aside.

To make the sugar coating, mix 5 tbsp sugar with 1 tbsp water. Cook in lower heat and stir until the syrup thickened slightly. Turn off the heat and mix the kuih and stir carefully until the kuih well coated.

Peach & lemon iced tea.

As the temperature rises, cool down in the summer heat with these drinks.Easy to make and tasty.

Place 4 Lipton tea bags, 1 chopped lemon and 2 chopped peaches into a large heatproof jug. Pour 4 cups boiling water into the jug, and leave to cool. Strain and chill. Transfer to a serving jug with 1L lemonade. Cut 1 lemon and 2 peaches into thin wedges and add to the jug, along with 1/4 cup roughly chopped mint leaves. Serve over ice.

Squashed baby potatoes with rosemary

Happy New Year 2012 everyone..Let's me begin with a lazy breakkie..

INGREDIENTS

1.5kg baby potatoes, unpeeled
1/4 cup (60ml) olive oil
1/2 cup rosemary sprigs

METHOD
1. Preheat oven to 200C. Place potatoes in a large saucepan of salted water. Bring to boil. Cook for 10 minutes. Drain well.
2.Drizzle half of oil onto baking pan. Top with potatoes and scatter over rosemary. Using a potatoes masher, push rosemary into each potato, until slightly squashed. Drizzle over remaining oil. Season. Bake for 50 minutes, until crisp and golden.