NASI AYAM LEBANON

Bahan-bahan
1 ekor ayam dipotong lapan
1/2 camca kecil serbuk kulit kayu manis ( A )
1/2 camca kecil serbuk lada hitam ( A )
1/2 camca kecil serbuk "all spice" ( A )
Sedikit garam
20 biji badam
4 labu bawang besar dihiris
6 ulas bawang putih dicincang halus
1 tin besar buah tomato
1 camca besar tomato puri
1/4 cawan kismis hitam
6 buah pelaga ( B )
2 kuntum bunga lawang ( B )
1 batang kulit kayu manis ( B )
3 cawan beras basmati
3 cawan air rebusan ayam
Segenggam daun ketumbar dicincang halus
8 camca besar mentega
Minyak untuk menggoreng ayam

Cara-cara

Gaulkan ayam dan bahan A. Panaskan minyak gorengkan badam dan keluarkan sebentar. Masukkan ayam dan bawang, goreng sampai garing sedikit.
Tuangkan tomato puri dan sedikit air.
Tambahkan garam dan masaklah sampai empuk. Keluarkan ayam dan asingkan sosnya.
Di periuk yang lain, tumiskan bahan B dengan mentega serta kismis hitam.
Masukkan kuah tomato, ayam dan air rebusan ayam lalu didihkan.
Masukkan beras dan garam dan tanaklah umpama masak nasi.
Apabila masak sajikan bersama ayam, badam goreng dan daun ketumbar di atas.

Badleeshah

Enjoy!

CASHEW NUT PRAWNS - CHINESE STYLE

INGREDIENTS

1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying
To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

DIRECTIONS

Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
Add the prawns and soak for 1 hour. Cut each mini corn diagonally
into 2 parts. Cut celery into 1-1/2 inch pieces; then cut each piece
lengthwise into strips julienne style. Cut green onions into 3/4 inch
lengths. Drain and dry prawns with a paper towel.
In a small saucepan heat 1 c oil to 325 degrees. Then deep-fry the
cashew nuts for 3 minutes or until golden brown. Drain off excess oil
and set aside. Using the same oil as used for the cashew nuts deep-fry
the prawns for 3 minutes. Remove and set aside.
Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion
for 1 minute sprinkling lightly with salt and sugar. Add prawns.
Combine thickening ingredients in a cup; then stir into prawn mixture.
Cook for 1 minute. Turn off heat add cashew nuts; mix thoroughly and
serve.

ENJOY!

Chinese Style - Butterfly Shrimp With Snowpeas

INGREDIENTS:

1/4 lb Fresh or frozen medium- Sized shrimp
2 Green onions
3 tbsp Peanut oil
1/3 lb Fresh snowpeas
1/2 c Chicken stock
8 lg Fresh or canned water Chestnuts
2 tsp light soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled straw mushrooms
1/2 tsp Salt
2 tsp Fresh ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced
Cornstarch paste

DIRECTIONS:

Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in
salted cold water for 1 hour. Drain straw mushrooms. Break off ends
of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail
intact. Deeply slit shrimp around upper curve (don't cut through),
deveining, & spreading shrimp almost flat.
Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly
crosswise. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar.
Stir-frying: Swirl peanut oil into very Hot wok. When oil begins to
smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds;
add Garlic & ginger; stir-fry another 30 seconds. Add snowpeas &
water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring
to boil; keep tossing until snowpeas are bright green.
Push ingredients out of liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir briefly. Serve
immediately. Note: snowpeas should be slightly undercooked when
served.

WINED FISH CHUNKS IN BROTH

INGREDIENTS:

1 kg Oily Fish, such as mackerel
4 Napa cabbage leaves
2 tsp Salt
2 Scallions
1/2 c Good quality dry white wine
2 Cubes hard bean curd
3 c Chicken stock
1 tbsp Cooked Salad oil
1/2 tsp Ginger root, minced
1/2 tsp Ground white pepper
1/4 tsp Salt

METHODS:

Marinating: Clean Fish, discard head and fins. Wash Fish, cut across
Fish in 1 1/2" sections. Mix salt and white wine in bowl. Add Fish
chunks; rub with marinade; cover bowl; refrigerate for 6 hours.
After 2 hours, turn Fish to mix with marinade. Preparations: Wash
cabbage; slice leaves down middle, then in 2" sections.
Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions,
greens and all. Peel and mince ginger. Heat Salad oil to point of
smoking. Remove from heat; reserve.

Cooking: Rinse Fish chunks, drain. Heat chicken stock, beancurd,
ginger and salt in Sauce pan. Reduce heat, cover pan, and simmer for
10 minutes. When you are ready to add Fish and cabbage, turn up
heat to boil; add Fish and cabbage when liquid boils; cover pan. Fish
and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will
be bright lime green. Ladle Fish, cabbage and beancurd into warm
shallow serving bowl; add Soup. Garnish with cooked oil, minced
scallion and pepper.

ENJOY YOUR MEAL!

SZECHWAN NOODLES WITH GREEN ONIONS

INGREDIENTS

1 lb Chinese noodles (not canned)
1 tsp Hot Chili oil (or to taste)
3 1/2 tb Dark brown sesame oil
6 Green onions, sliced finely - on the bias, divided
3 1/2 tbsp Soy Sauce
2 tbsp Rice vinegar
Black sesame seeds, optional
2 tbsp Granulated Sugar (or to taste)
Fresh cilantro, optional
1/4 c BBQ beef, optional

Bring a generous amount of unsalted water to a boil. Add the noodles
(all at once) for approximately 2 minutes, or until al dente (toothy but
firm). Use chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook. Empty noodles into a large colander, then
immediately flush with cold running water until cool. Shake off excess
water and drain for 15 to 30 minutes.
Combine sesame oil, soy Sauce, vinegar, Sugar and Chili oil; mix well.
Pour over noodles and use your hands to evenly distribute seasoned
Sauce. Work carefully so noodles don[t break. Gently Spread Sauce
over each strand and allow the noodles to fully absorb Sauce before
eating. Add all onions except 2 tbsps. Toss and mix to evenly
distribute the onions.
Garnish with remaining onions, sesame seeds and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld for a
few hours before serving. Serve refrigerated
and cold, or at room temperature.

ENJOY!

Badleeshah
adsense4affiliate.blogspot.com

BEEF STEW VIETNAMESE STYLE

INGREDIENTS:

2 stalks fresh lemon grass,
1 kg stewing beef or beef chuck, cut into 4cm cubes
2 fresh red chile peppers, seeded and minced
2 tsp sugar
2 tbsp grated fresh gingerroot
2 tsp ground cinnamon
2 tsp curry powder
3 tbsp nuoc mam (Vietnamese fish sauce)
Freshly grounded black pepper
2 tsp salt
3 tbsp vegetable oil
1 large onion, minced
6 cloves garlic, minced
1/4 cup tomato paste
4 star anise
2 medium carrots, cut into 2 cm chunks
2 medium potatoes, peeled and cut into 2cm chunks
1 small daikon, or 2 medium turnips, peeled and cut into 2cm chunks

METHODS:

If using fresh lemon grass, discard the outer leaves and upper half of the stalk. Slice paper-thin; chop very fine. If using dried lemon grass, soak in warm water
for 1 hour. Drain and finely chop.
In a bowl, combine the beef with the lemon grass, chilies, sugar, ginger, cinnamon, curry powder, fish sauce and black pepper to taste. Sprinkle in 1 teaspoon of the salt; mix well. Let stand for 30 minutes.
Heat 2 tablespoons of oil in a large saucepan or pot over high heat. Add the beef and marinade and stir quickly to sear, about 2 minutes. Remove the meat to a bowl.
Add the remaining 1 tablespoon oil to the saucepan. When the oil is hot, add the onion and garlic and stir-fry until fragrant, about 1 minute. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, the remaining 1 teaspoon salt and 4 cups of water. Bring the mixture to a boil. Reduce the heat to low, cover the pan and simmer until the beef is tender, about 1-1/2 hours.
Add the carrots and simmer for 10 minutes. Add the potatoes and continue simmering for 10 minutes longer. Add the daikon and cook for another 10 minutes.
Serve hot over rice, noodles or bread.

Badleeshah
http://adsense4affiliate.blogspot.com

Chicken in Panang Ginger Sauce Thai Style

INGREDIENTS :

2 kg chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce, or salt to taste
1 tablespoon brown sugar
1 tablespoon Panang Curry Paste*
1-13.5 oz can Coconut Milk, or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled & thinly sliced
ginger *or try with our Green or Red Curry Pastes

DIRECTIONS :

1. If serving with rice, cook rice while preparing the rest of meal.

2. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

3. In a small bowl , mix together the lime juice, fish sauce and brown sugar.
Set aside.

4. In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir well, until Curry Paste is dissolved and mixture is bubbling.

5. Add the rest of the coconut milk, onions and bell pepper. Bring to boil, then simmer for 2 minutes.

6. Add the lime juice mixture and sliced chicken. Bring to boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

7. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

8. Serve over rice

PANANG CURRY PASTE :

Ingredients: Lemongrass, garlic, sugar, chili, shallot, salt, galangal, paprika oleoresin, kaffir lime peel, cumin powder, sand ginger, kaffir lime leaf powder, white pepper powder, mace, coriander oil, clove powder.

SOTO DAGING Malaysian Style

INGREDIENTS (For 10 people serve):

1 kg daging [potong kecil]
Nasi impit atau mee/bihun
Taugeh [buangkan kakinya]
Daun bawang dan daun sup [racikkan]
Bawang goreng
Air secukupnya
Garam
Minyak masak

BAHAN TUMIS:

4 cm kulit kayu manis
4 biji buah pelaga
3 kuntum bunga lawang
5 kuntum bunga cengkih

BAHAN KISAR:

6 ulas bawang merah
4 ulas bawang putih
5 cm halia
3 cm lengkuas
3 batang serai
3 s/b rempah kurma
1 s/b lada hitam
5 biji buah keras

METHODS:

1. Panaskan minyak. Tumiskan bahan tumis dan bahan kisar sehingga wangi.

2. Masukkan daging garam dan air secukupnya. Biarkan mereneh sehingga daging lembut.

3. Untuk hidangan masukkan nasi impit atau mee/bihun dan daging serta bahan lain dan sendukkan sup/kuah tadi.

4. Untuk memberikan perisa tambahkan KICAP PEDAS dan PEGEDIL.

RAMUAN KICAP PEDAS (Blend halus)

20 biji cili api
1/2 cawan kicap manis/pekat
2 ulas bawang putih
5 biji jus limau kasturi
garam secukup rasa.

Selamat mencuba.

ENJOY!

Badleeshah
http://adsense4affiliate.blogspot.com

CURRIED CHICKEN SPRING ROLLS CHINESE STYLE

1 tbsp Soy Sauce
1 tbsp Coconut milk
1 tsp Vinegar, white
1 3/4 tsp Curry powder
1/2 lb Chicken, ground
3/4 tsp Salt
3/4 tsp Sugar
4 tsp Vinegar, cider
1 tbsp Cornstarch
2 tsp Gingerroot, minced

--> Dipping Sauce <--
5 Chilies, mild green
2 Chilies, yellow wax
3 Garlic clove
1 Cilantro, bunch, minced
1 1/2 tsp Garlic, minced
2 Jalapeno chilies, minced
1 c Celery, diced
2 c Napa cabbage, diced
3/4 c Carrot, grated
1 c Cellophane noodles
16 Spring roll wrappers
1 Egg yolk, beaten
3/4 c Pickled ginger juice or:
3/4 c Unseasoned Rice vinegar
2 tbsp Oil, peanut
Salt to taste

Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 tbsp water. Cut chilies in halves. Marinate chicken for 1
or 2 days in bag with 1 tbsp soy Sauce, coconut milk, white vinegar,
and 3/4 tsp. curry powder.

When ready to cook: Heat 1-2 tbsp oil in wok and stir-fry chicken until
mostly white. Remove, set aside, and then clean wok. Combine salt, Sugar,
remaining soy Sauce and cider vinegar. Place in wok with chicken. Heat
through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on
large plate and cool in refrigerator. Combine ginger, Garlic, remaining
curry powder, and chilies.

Heat 3 tbsp oil and cook Chili mixture 1-2 minutes. Should foam without
browning. Add celery then cabbage. When translucent, add carrots and noodles.
Combine chicken and noodle mixtures. Use 2 tbsps. filling per spring wrapper.
Tuck in ends and include a sprig of cilantro in last turn (to show through
when fried). Seal with Egg yolk.

Deep fry about 3 minutes at 350 degrees and drain.
Dipping Sauce: Blend chilies and Garlic until pureed. Add ginger juice
and oil until blended. Season with salt. Add cilantro just before
serving. (If serving right away, cilantro may be pureed with chilies.)
Makes one cup.

ENJOY!

Hearty Beef Stew Australian Style

Ingredients:

1 1/2 pounds beef stew meat
14 1/2 ounces stewed tomatoes - (1 can)
14 1/2 ounces beef broth - (1 can)
1 cube beef bouillon
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 large rutabaga -- (or two small turnips)
2 medium zucchini

How to Prepare:

Brown stew beef in olive oil on all sides in medium high
pot. Add tomatoes, broth, spices and water to cover beef.
Turn heat down and simmer for about 1 and 1/2 hours.
Add cubed (about 1 inch) rutabagas and simmer for 30 minutes.
Add diced zucchini and simmer for 30 more minutes. Add more
liquid if necessary (to cover the veggies).
Taste for seasonings.

ENJOY!

Badleeshah
http://adsense4affiliate.blogspot.com

Tips Mencegah dan Mengurangkan Penyakit Darah Tinggi

Hari ini saya tak ada resipi baru nak dipaparkan. Tak tau resipi apa yang hendak ditulis dalam laman blog ni. Rasa boring juga. Idea nak menulis ada tapi tak tau apa nak tulis.

Untuk hari ni saya nak tulis lain dari resipi masakan. Hari ni mengenai penyakit darah tinggi. Tips mencegah darah tinggi. Kalau sesiapa yang dah sediada penyakit darah tinggi tu memang lagi baik ikut tips saya ni. Ini tips dari orang tua-tua dulu.

Mudah dah murah. Cepat dan Senang dan menyenangkan..

Ambil sekeping GAMBIR*. Rendamkan dalam 1 mug air masak panas sehingga larut.
Selepas larut, tapiskan air larutan tadi kedalam bekas lain. Biarkan
sehingga menjadi suam. Masukan air tapisan tadi kedalam botol. Gunakan
botol minuman air mineral 1 litre yang biasa kita beli. Tambahkan air
masak mati (masak sejuk) sehingga penuh satu botol.
Gunakanlah air ini untuk minuman sebarang waktu. Sebaik baiknya selepas makan.
Darah tinggi yang dihidapi akan cepat turun. Biasanya jika minum berterusan
selama 1 minggu pun sudah menampakan hasilnya.

Cubalah tips murah ini. Pada sesiapa yang ada darah tinggi dan mencuba tips
saya ini dan mendapati penyakit darah tingginya menurun atau kurang, tolong
bagi tau saya dan kawan kawan yang lain ya..

*GAMBIR : sejenis produk berupa campuran herba yang biasa digunakan oleh wanita
tua dan wanita kaum India yang suka makan sirih.
Boleh dibeli dengan mudah dikedai runcit terutamanya kedai runcit
orang India.
Untuk tips ini gunakan satu keping gambir untuk 1 liter air masak.
1 keping gambir biasanya sebesar duit siling 50 sen dan harga untuk
2 keping hanya 50 sen.
Sesiapa yang suka minum panas, gunakan gambir sebesar 1/2 duit siling
5 sen untuk satu mug dan diminum panas panas.
Jangan gunakan lebih dari 1/2 duit shiling 5 sen untuk 1 mug. Takut
nanti anda tak tahan panas badan..AWAS!

Badleeshah
http://adsense4affiliate.blogspot.com

Blackpepper Beef Malaysian Style

INGREDIENTS:

500 gm daging lembu [potong kecil dan nipis]
2 s/b kicap pekat
2 s/b tepung jagung ] bancuh
1 cawan air ]
2 s/b lada hitam [tumbuk]
3 s/b minyak untuk menumis
garam secukup rasa...

BAHAN TUMIS (MAYANG / HIRISKAN):

5 ulas bawang merah/kecil
2 ulas bawang putih
1 inci halia
1 labu bawang besar

BAHAN HIASAN:

2 tangkai daun sup
2 tangkai daun bawang (potong 1 inci)
1 biji tomato (belah 6)
2 biji cili merah
2 biji cili hijau

Methods:

1. Panaskan minyak dan tumiskan bahan tumis sehingga wangi dan layu.
2. Masukkan daging dan gorengkan sehingga daging lembut.
3. Masukkan bancuhan air tepung jagung dan kicap pekat.
4. Masakkan sehingga pekat dan masukkan bahan hiasan.
5. Angkat dan hidangkan dengan nasi atau roti.

ENJOY!

Badleeshah
http://adsense4affiliate.blogspot.com

Chicken with Broccoli Chinese Style

Ingredients:

2 whole chicken breasts
1 large head broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste.
Use about 2 tbsp (keep fresh ginger in the freezer,
and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Organic Rice Pasta

Directions:

Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat,
cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta.
Per Serving (excluding unknown items):

277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium.
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

Enjoy!

Badleeshah
http://adsense4affiliate.blogspot.com

5 Ways To Make Dessert Good For You

1. Grill fruit slices
Cut fresh apples, pineapple, pears or peaches into chunks. Brush them lightly with canola oil and sprinkle with cinnamon. Grill the fruit on skewers or wrap in foil and grill over a low heat for three to five minutes.

2. Make a fruit dip
Mix together 1/2 cup of low-fat sugar-free lemon yogurt, 1 teaspoon fresh lemon juice and 1 teaspoon lime zest. Serve cold as a dip for fruits such as grapes, sliced strawberries, kiwi or bananas.

3. Add a dollop
Add a dollop of fat-free plain or vanilla yogurt to frozen or canned fruit. Opt for fruit without syrup.

This delicious fruit is not only being hailed as an anti-aging superfood, but also can prevent one of the most common cancers.

4. Slim down baked goods
Favorite recipes can be made with much less sugar and fat. Reducing sugar by one-third to one-half works in many recipes. To enhance the sweetness, increase the amount of vanilla, cinnamon or nutmeg. Applesauce, mashed banana, prune puree or commercial fat substitute can replace up to half the butter, shortening or oil in many recipes.

5. Use reduced-fat or fat-free ingredients instead of high-fat products
Fat-free, 1 percent or 2 percent milk can be used instead of whole milk . Evaporated fat-free milk can replace regular evaporated milk. Fat-free plain yogurt or low-fat sour creams can be substituted for sour cream. Light cream cheese or low-fat cottage cheese often substitutes nicely for cream cheese.

ENJOY!

Badleeshah
http://adsense4affiliate.blogspot.com

Thai Seafood Salad

Ingredients:

* 200g crab meat
* 200g squid - cut into small pieces
* 50g mussels (meat only)
* 50g fish fillet - cut into pieces
* 100g shrimp (prawns) - washed, peeled and deveined
* 60ml fish sauce
* 75ml lime juice
* 20 small fresh green and red chilies - finely chopped
* 5ml melted palm sugar
* 3 stalks of fresh lemongrass - lower 1/3 only, thinly sliced
* 1/2 onion - thinly sliced
* 1 tomato - thinly sliced
* 30g Chinese celery - roughly chopped
* 4 spring onions - cut into 2 cm pieces

Preparation:

1. Put some water into a pan and bring to boil. Cook crab meat, squid, mussels, fish and prawns in the boiling water separately one after another. Mix the cooked seafood together and set aside.
2. Put fish sauce, lime juice, chilies and melted palm sugar into a bowl and mix together. Add the seafood and stir well so that the seafood is well covered in the sauce. Add the lemongrass and mix together. Then add the onion and mix again. Finally add the tomato, Chinese celery and spring onions.
3. Mix all together and serve hot.

Enjoy!

Badleeshah
http://adsense4affiliate.blogspot.com

CHINESE FIRE POT

600 gm Boneless Beef sirloin or Beef round
2 bunches Spinach300 gm Canned water chestnuts, drained and sliced
600 gm Boned chicken breasts
600 gm Fish fillets
300 gm Canned bamboo shoots, drained and sliced
600 gm Medium shrimp
600 gm Chinese cabbage
4 cans Chicken broth (500 gm cans)
300 gm Fresh forest mushrooms or Cultivated mushrooms
Sweet-and-sour Sauce
Lemon juice
Soy Sauce
2 pak Enoki mushrooms
Prepared Hot Chinese mustard
300 gm Fine Egg noodles; cooked
500 gm Chinese pea pods
Cilantro or chives; chopped (optional)
2 bunches Green onions

You don’t need to use all ingredients listed here as long as you offer an
interesting blend of meats, Fish and Vegetables. Other meats and
Vegetables can be substituted, if desired. Place Beef, chicken and Fish
in freezer and chill until firm to touch but not frozen. Slice Beef and
chicken in strips 2 cm thick and about 4 cm long. Cut Fish into 2 cm cubes.
Shell and de-vein shrimp. Chop cabbage into bite-size chunks.
Clean mushrooms. If using forest mushrooms, remove and discard
stems. Slice mushrooms and sprinkle with lemon juice. Cut off and
discard root portion of enoki mushrooms and separate clusters as
much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
4 cm lengths. Clean spinach and discard thick stems.
To serve, arrange Beef, chicken, Fish, shrimp, cabbage, forest
mushrooms, enoki mushrooms, snow peas, green onions, spinach
leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates. Bring broth to boil.
Place heating unit under Chinese Hot pot and pour boiling broth into
Hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into Hot broth to
poach. When cooked (this will take only a few minutes), ingredients
are then dipped into Sweet-and-sour Sauce, soy Sauce or Hot mustard
as desired, and eat with noodles, adding cilantro, if desired.

Serve hot and Enjoy!

Thai Kuaytiaw Raat Naa

INGREDIENTS:
500 gm wide rice noodles
250 gm beef tenderloin
3 Chinese kale
1 tbsp coarsely chopped garlic
3 tbsp tapioca flour
1 tbsp fish sauce
1 tbsp sugar
1 tbsp fermented soy beans
1 tbsp seasoning sauce
2 tsp black soy sauce
3 cups chicken stock
3 tbsp vegetable oil

PREPARATION:
1. Wash beef and cut into thin slices. Toss with 1 tbsp tapioca flour and seasoning sauce, allow to marinate for 10 minutes.

2. Wash the kale, peeling off the hard outer skin. Separate the leaves and stems, cut the leaves into pieces about 2cm long, and slice the stems diagonally.

3. Separate the noodles and toss thoroughly with black soy sauce. Fry with 1 tbsp of oil until fragrant and golden brown. Remove from the wok and set aside.

4. Sauté garlic in vegetable oil over medium heat until golden, add the fermented soy beans and stir well until fragrant. Add beef and Sauté until done. Then pour in 2 1/2 cups of chicken stock. When the stock starts to boil, add the kale stems and cook until done. Follow with the kale leaves. Season with fish sauce and sugar and bring back to boil. Mix the tapioca flour with the remaining stock, and stir in until the sauce thickens. Remove from heat.

5. Arrange the fried noodles on a serving dish, spoon the beef and sauce over and garnish with slices of chili. Done.

Serve hot and Enjoy.

Australian Cashew Chicken Stirfry

Ingredients :

500 gm stir fry sized chicken strips
500 gm broccoli
250 gm chinese broccoli or broccolini
4 shallots
3 tablespoons sweet chili sauce
1 tablespoon rice vinegar
2 tablespoons honey
1/2 cup thai basil
50 gm raw cashews

Directions :

Heat a small amount of oil in a wok and stir fry the chicken until cooked. Add the
broccoli and thick stalks of chinese broccoli chopped and shallots after chopping them. Stir fry until the broccoli is bright green. Add the thinner parts of the chinese broccoli and stir fry for one minute. Mix in the vinegar, honey and chili sauce and cook until the veges are cooked to your liking. Add the basil, roughly chopped, and cashews and stir through cooking for one more minute. Serve with jasmine rice.

Lauk Nasi Beriani Gam Malaysia

Bahan :

1 kg daging dipotong 6cm X 5cm atau sesuka rasa
5 biji kentang dipotong dua
8 biji telur rebus
1/2 cawan minyak sapi
1 sudu teh buah pelaga
2 cm kayu manis
5 biji bunga lawang
1 sudu teh jintan manis
2 biji bawang besar dihiris
5 biji bawang putih dikisar
10 biji bawang merah dikisar
2 cm halia dikisar
6 sudu makan rempah beriani
100 gm buah gajus
50 gm kismis
1 cawan yogurt
1 sudu makan tomato puree
Air

Cara membuat :

> Panaskan minyak sapi. Tumiskan bawang besar dan semua bahan
yang dikisar dan semua rempah sehingga wangi. Masukkan rempah
beriani dan biarkan hingga terbit minyak.
> Masukkan daging, kentang. Masukkan air 1 inci atas paras
daging dan kentang. Didihkan. Kecilkan api dan masak daging
hingga empuk. Masukkan kesemua bahan-bahan lain selebihnya
dan tambahkan air mengikut sesuai rasa. Kacau rata hingga masak.

Malaysia Nasi Beriani Gam

bahan A (untuk merebus)

1 kg beras basmathi
1 batang kayu manis
5 biji bunga cengkih
5 biji buah pelaga
2 helai daun pandan
5 sb minyak sapi
5 helai daun bawang (dihiris)
3 helai daun sup (dihiris)
3 helai daun pudina
3 helai daun ketumbar
Air, garam dan gula secukupnya

Bahan B (untuk ditabur)

Minyak sapi
1 tin susu cair
Bawang goreng
Buah Gajus (digoreng)
Kismis (digoreng)
Daun bawang (dihiris)
Daun sup (dihiris)
Daun pudina (dihiris)
Daun ketumbar (dihiris)
Lauk Beriani (yang sudah disedia lebih awal)

Cara Membuat :

> Panaskan minyak sapi. Tumiskan kayu manis, cengkih dan buah pelaga
sehinga wangi. Masukkan air separas setengah periuk memasak. Masukkan
beras dan semua jenis daun-daun Bahan A. Tambahkan garam dan gula
secukup rasa. Biarkan beras separuh masak, angkat dan toskan.
Bahagikan beras separuh masak kepada 2 bahagian.
> Dalam periuk berasingan, masukkan bahagian 1 beras separuh masak tadi.
Taburkan beberapa sudu minyak sapi, buah gajus, dan kismis yang sudah
digoreng. Taburkan juga daun bawang, daun sup, daun pudina dan daun
ketumbar. Masukkan sebahagian lauk beriani yang sudah disediakan lebih
awal sebelumnya.
> Masukkan bahagian 2 beras separuh masak keatas bahagian 1 diatas.
Masukkan lauk beriani selebihnya. Kukus semula sehingga masak.

Hidang panas untuk lebih menyelerakan!

Thai Tom Yam - Hot and Sour Shrimp Soup

* 300 g shrimp/prawns, shelled and deveined, with shellsreserved
* 750 ml water
* 2 garlic cloves (kratiem), minced
* 5 kaffir lime leaves (bai ma-good)
* 3 thin slices fresh or dried galangal (kha)
* 60 ml fish sauce (nam pla)
* 2 stalks lemon grass/citronella (ta-krai),
lower 1/3 portion only, cut into 2.5-cm lengths
* 2 shallots, sliced
* 1/2 cup sliced straw mushrooms
* 5 green Thai chilli peppers (prik khee noo), optional
* 60 ml lime juice
* 1 teaspoon black chilli paste (nam prik pow)
* 1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

Directions
1. Rinse prawn shells and place them in a large pot with water. Heat to boiling, strain the broth and discard the shells.
2. Add garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chilli peppers, if using. Cook gently for 2 minutes.
3. Add shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chilli paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

Brunei Chicken Nasi Beryani

Ingredients:

* 1 chicken, about 1 kg
* 1 tbsp poppy seeds
* 1 clove garlic
* 1 cup shallots - sliced
* 1 tsp curry powder
* 2 to 3 tsps salt
* 2 chillies
* 1/2 coconut - grated
* 5 cm piece ginger
* 4 tbsps ghee
* 5 cloves
* 5 cm cinnamon stick
* 10 cashew nuts
* 10 almonds
* 450 gms long-grain rice

Directions:

* Cut chicken into 6 to 8 pieces
* Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
* Heat ghee and fry cloves, cinnamon, shallots.
* Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
* Stir to mix and cook covered for 10 minutes.
* Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
* When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
* Cover and allow rice to cook over very low fire.

Serve hot and Enjoy!

Opor Daging dari Indonesia

Bahan:

> 1/2 kg kentang (ukuran sedang)
> minyak goreng secukupnya
> 1/2 kg daging sapi, potong agak tipis
> 6 gelas/1500cc santan dari 1½ butir kelapa
> 1 potong lengkuas, dimemarkan

Bumbu yang dihaluskan:

> 10 butir bawang merah
> 4 siung bawang putih
> 1 sdt ketumbar, disangrai
> 1 sdm cuka
> 1 sdm garam
> 1 sdt terasi

Cara Membuat:

* Kupas kentang, lalu potong melingkar dan agak tebal. Kemudian goreng kentang hingga setengah matang dengan minyak banyak. Angkat, tiriskan.
* Iris daging sapi menjadi beberapa potong.
* Kelapa diparut lalu campur dengan air dan diperas dan diambil santannya sebanyak 6 gelas.
* Panaskan sedikit minyak, lalu tumis bumbu yang dihaluskan sampai harum
* Masukkan potongan daging sapi lalu aduk sampai rata.
* Tuangkan santannya lalu masak sampai daging lunak/empuk dan santan berminyak. Kemudian, masukkan kentang. Masak terus tetapi jangan sampai kentang terlalu lunak.
* Angkat dan siap dihidangkan.

Hidang panas dan Enjoy!

Italian Roasted Lemon-Pepper Chicken

Ingredients:

> 2 tablespoons Olive oil

Herb Mixture:
> 4 large garlic cloves, minced
> 3 teaspoons grated lemon zest
> 4 teaspoons lemon-pepper seasoning
> 1 teaspoon salt
> 2 teaspoons dried thyme, crushed
> 1 teaspoon dried basil, crushed
> 1/2 teaspoon pepper
> Pam Cooking Spray
> 1 lemon, cut into 1 cm thick slices
> 1 large roasting chicken (2 kg)


Method :

Clean and rinse chicken, allow it to dry. Rub olive oil on the outside and inside of the chicken. Combine herb mixture ingredients and mix well. Rub herb mixture all over the outside and inside of the chicken. Insert lemon slices inside of chicken and tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of Chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chicken to rest (covered with foil) for 10 minutes before carving.

Serve hot and Enjoy!

Mexican Posole Stew

INGREDIENTS :

1.5 kg beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 cans chopped green Chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 corn tortillas

DIRECTIONS
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Spanish Mushroom Paella

Serves for 6
Preparation time: 15 minutes

Ingredients

2 tablespoons olive oil
2 medium onions, chopped fine
6 cloves garlic, minced
1 cup diced serrano ham
1 cup shiitake mushrooms, stemmed and chopped
1 cup crimini mushrooms, stemmed and chopped
1 cup oyster mushrooms, stemmed and chopped.
1 1/2 cups rice
2 3/4 cups chicken broth
1/2 cup sherry
1/2 teaspoon saffron
1 cup grated Manchego cheese
1/4 cup of olive oil
1/4 stick butter, softened
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh thyme
Salt and pepper, to taste

Heat the olive oil in a paella pan over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender.

Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.

Pour in the rice, and combine well with the ingredients in the pan. Add the broth, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy. Stir in the Manchego cheese, butter, basil, and thyme.

Remove from the heat, and allow the paella to cool for 5 minutes. Season with salt and pepper to taste and serve.

Enjoy!

Chinese Steamed Pungent Cod with Cabbage

3/4 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

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 1/2" 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 10" 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. Enjoy!

SINGAPORE FRIED NOODLES

6 Skeins dried shrimp noodles
1 Medium yellow onion
1/2 c Dried shrimp
1 Green bell pepper
1 Egg
1 Medium firm tomato
1 tsp Water
2 Cloves Garlic, minced
1/2 kg barbecued beef
1 tsp Fresh ginger, minced
2 Stalks celery
1 tbsp Curry powder
2 c Bean sprouts, blanched
4 tbsp Peanut oil

~~SAUCE~~

1/2 c Stock
2 tsp soy sauce
1 tsp Sugar
1 tsp Chili oil

Prepare Noodles: Rinse shrimp noodles. Boil noodles in water until
cooked but still firm. Thin noodles only take about 3 minutes to reach
this stage. Drain, reserving boiling water, & rinse with cold water until
noodles are cooled & will not stick together. Place in oiled bowl,
refrigerate until firm. The noodles must be firm before frying. (Can be
prepared day before).

Prepare Shrimp: Wash & soak dried shrimp for 30 minutes; cut into
thin pieces. combine egg & water; cook as very thin omelet; cool; slice
into 2" long shreds. Thinly slice beef to match. Blanch bean sprouts in
noodlewater (this water will have other uses, so hold onto it). Peel
strings off celery stalks, thinly slice. Peel & halve onions, slice thinly.
Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges.
OR: slice these vegetables to match size of bean sprouts for better
looking dish. Mix sauce ingredients in bowl.
Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke,
toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on
high heat for 2 minutes. Add sauce, & continue cooking until sauce
reduces by half. Remove to holding bowl.
Rinse wok; return to high heat; when it is dry, reduce heat to medium
& add remaining peanut oil. Heat oil to moderate (don’t let it smoke);
add curry powder, stirring to mix with oil. Avoid burning curry; if it
burns, start over. Cook curry powder for about 30 seconds. Add
noodles a fist-full at a time, breaking noodles into short pieces. Toss
noodles to coat & heat them. When hot, add cooked shrimp &
vegetables; toss together to mix. Turn off heat. Add beef, egg shreds
& tomato wedges; mix together.
Serve hot. Enjoy!

Korean Seafood Pancake

Ingredients :

1/2 cup oyster
1/2 cup mussel
1/3 cup clam
100g small green onion
50g leek
1 1/2 cup flour
1/2 cup non glutinous rice - maepssal-karoo
1 egg
2 cups water
Vegetable oil

Dressing:

4 tblsp. soy sauce
2 tblsp. powdered red pepper - gochu-karoo
2 tblsp. vinegar
1 tblsp. green onion
1/2 tblsp. crushed garlic
1 tsp. sugar
2 tsp. powdered sesame seed
2 tsp. sesame oil
-Prepare this dressing in a small dish.

Directions :

1. Rinse oysters, mussels and clams in light salt water.

2. Take out a few good shaped oysters, mussels and clams from water and put them aside. Then chop up the rest.

3. Cut the white part of the green onions into tiny pieces and the green part into 6-inch pieces. Cut the leeks into 6-inch pieces as well.

4. Mix an egg with 2 cups water. Mix well with the powdered non-glutinous rice.

5. Add the chopped up oysters, mussels and clams to #4. This is your mix.

6. Pour a few drops of vegetable oil on a heated pan and put a large spoonful of the mix onto the pan and then put the green onions and leeks neatly over the top.

7. Before it's finished cooking, put the good shaped seafood on top of what you have in the pan. Pour a little bit more of the mix on top of what you have cooking and cover for a couple of minutes.

8. Remove the cover and flip the mix and cover for a couple of more minutes.

9. Remove the cover and let cool.

10. Cut it up and dip into the dressing you prepared earlier.

Korean Soondubu ( Tofu Stew )

Ingredients:

* 700 gm tofu (soft bean curd)
* 1 to 1.5 cup water
* 1/2 cup shucked clams
* 1/2 cup kimchi
* 1-2 green onions
* 1 tbsp red pepper powder
* 1 chopped garlic
* black pepper to taste


Optional Ingredients:

* 120 gm beef
* pickled shrimp to taste

Directions:

1. Cut the kimchi, beef, and green onions into bite-size pieces .
2. Fry the beef with the garlic and red pepper powder.
3. Add beef, garlic, red pepper, and kimchi to water.
4. Bring water to boil.
5. Once the kimchi is soft and ready to eat, add the tofu.
6. Bring back to a boil and add the clams and green onions.
7. Once the clams have shrunk, turn off the flame and add the pickled shrimp and black powder to taste.

Enjoy!

Chinese Braised Chicken Drumsticks

8 Chicken fryer drumsticks
4 c Cold water
Cornstarch for dredging
1/2 c Dark soy sauce
3 c Oil for deep-frying
1/2 c Rock sugar
1 c Dried chestnuts
1/2 c Medium sherry
1 Five-spice bouquet (OR 1 tbsp Five-spice powder)
1/2 tsp Salt

At least 12 hours before cooking this dish, rinse several times then
soak dried chestnuts. After soaking, remove pieces of skin wedged in
nutmeat.
Deep-frying: In wok or similar pan, slowly heat deep-frying oil until
bubbles quickly form around chopstick held vertically in oil. Meanwhile,
dredge drumsticks in cornstarch; shake off excess starch. Deep- fry
drumsticks 2 at a time until brown, about 5 minutes. Remove from oil;
and place on absorbent paper towel to absorb grease.
Red-cooking: Put water in sandy pan or comparable Casserole dish;
add 5- spice bouquet, soy Sauce, sherry & salt (5-spice powder can be
substituted, though the final flavor will be less distinctive). Slowly
bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove
cover; discard bouquet; add salt & rock Sugar; dissolve rock Sugar.
You can stop here until near serving time. About 30 minutes before
serving time, add drumsticks & soaked chestnuts to Hot red-cooked
Sauce.
Simmer in covered pot for 15 minutes; remove cover; simmer for
another 15 minutes.
Sauce should have reduced by about 1/3, and become bright & thick.
To serve, prop drumsticks up around sides of sandy pot; spear
chestnuts with sate sticks or long toothpicks.

Thai Steamed Fish in Garlic Sauce

INGREDIENTS:
600 grams red snapper fillet
2 leeks, shredded (finely, use the stems only)
8 big cloves garlic, sliced
3 tbsp roasted white sesame seeds, lightly crushed
3 tbsp oyster sauce
1 tbsp light soy sauce
3 tbsp chicken stock
2 tbsp sesame oil

PREPARATION:
1. Clean and Wash the fish, pat dry and cut into pieces.
2. For garlic sauce, Mix oyster sauce, soy sauce, stock, sesame oil and half
of the sliced garlic together.
3. Place the fish on a plate, steam over boiling water on high
heat for 10 minutes.
4. Arrange the leek on a serving dish and place the steamed
fish on the bed of leeks. Pour the garlic sauce over the
fish and sprinkle with sesame seeds. Return to the steamer
and steam for another 2 minutes. Remove from heat.
5. Sprinkle the remaining sliced garlic over all, and garnish
with fresh vegetables as preferred. Best when serve hot.

Chinese KUNG PAO Chicken

800 gm chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces (may use just 1 chilie if
desired)
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
~~Marinade~~
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten
~~Sauce~~
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water

Cut chicken into thin strips. Cuts easier when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
Prepare the marinade. Add to chicken, mix well and let marinade for
15-30 minutes. Prepare the sauce.
Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and
stir to release their aroma. Add the chicken. Sliding the wok scoop to
the bottom of the wok, turn and toss for about a minute. Splash in the
sherry around the side of the wok, stirring and tossing continuously.
Add the scallions and continue to stir for another 30 to 45 seconds.
Add the well-stirred sauce to the wok. Continue to stir while it
thickens.
Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.

TOMATO BEEF

1 kg flank steak
1 tsp rice wine
Pinch sugar
2 tbsp soy sauce
1 piece ginger root, minced
1/4 tsp pepper
1 tsp cornstarch
2 tbsp oil
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

Cut flank steak into thin strips about 2 inches long.
In a large bowl, combine wine, sugar, soy sauce, ginger,
pepper, cornstarch, and oil. Add meat strips and toss to coat.
Let marinate for 30 minutes. In a small bowl, combine the broth,
cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
Place wok over high heat and add 1/4 cup of oil. Stir-fry beef
for 2 to 3 minutes. Remove with a slotted spoon and transfer to
a large bowl. Add remaining 1/4 cup of oil and heat. Add green
onions and green pepper and stir-fry for 1 minute. Add tomatoes
and stir-fry for another minute. Add broth mixture and cook for
1 minute, or until it thickens slightly. Add beef and mix well.

Vietnamese Grilled Chicken

Ingredients

4 boneless skinless chicken breasts
6 boneless skinless chicken thighs
2 cups blended green onion
1 tablespoon of oyster sauce
1 teaspoon of sugar
1/2 teaspoon of ground black pepper
1/3 cup of canola oil
Bamboo skewers
Young lime leaves

Preparations

Rinse chicken well under running cold water. Drain and dry. Cut chicken in pieces (1-inch by 2- inch). Marinate with blended green onions, oyster sauce, sugar and black pepper for 2 hours.
Before grilling, mix the chicken with canola oil. Use the lime leaf to wrap around the pieces of chicken, skewer the meat. Continue to do that until you finish the meat. Grill over hot charcoal. Turn frequently to cook the meat evenly while brushing it with the marinating sauce. Cook for 5 minutes or until the chicken is well cooked. Discard the lime leaves before serving. Serve with rice.

Enjoy!

Nasi Goreng dengan Daging Burger

Bahannya:

600 gm nasi
3 keping burger mentah (ayam atau daging - sebarang jenama)
dipotong kecil 2cm
3 butir telur dipukul sedikit
5 batang lada merah besar dihiris
10 biji bawang kecil ditumbuk/blend halus
200 gm udang sederhana besar dibersihkan
250 gm kacang peas
200 gm butir jagung segar
6 butir cendawan shitake (atau cendawan butang)dihiris
1 sudu makan sos tiram dicampur sedikit air untuk cairkan
4 sudu makan Minyak masak untuk menggoreng
Garam secukup rasa

Cara Memasak :

Panaskan minyak dikuali. Tumiskan bawang hingga kuning. Masukkan lada
yang dihiris. Masukkan udang dan ketulan kecil daging burger serta
cendawan dan sedikit garam. Masukkan sos tiram dan kacau rata.
Tutup kuali selama 5 minit. Kemudian masukkan kacang peas dan jagung.
Kacau rata-rata. Masukkan telur yang sudah dipukul dan kacau semula
rata-rata sambil memasukkan nasi sedikit demi sedikit supaya nasi
dan bahan-bahan bergaul rata. Rasalah garam secukup rasa yg sesuai.

Kurangkan garam untuk mengelakkan penyakit.

Hidangkan panas.
Enjoy!

Rojak Singapura Berkuah

ULAM SAYUR
----------

Bahannya :

3 batang timun - dihiris
1 biji sengkuang - dihiris
1 biji nenas - dihiris
12 keping tauhu - digoreng dan dipotong kiub 1cm
300 gm taugeh - dicelur dalam air panas
500 gm ubi kentang - direbus dan buang kulitnya.
Dilenyek dan digaul dengan sedikit garam,
lada tumbuk dan sedikit kunyit, kemudian digoreng
dengan sedikit minyak hingga garing
600 gm ubikayu - diparut dan dilenyek leper kemudian
dipotong kecil-kecil
700 gm sotong - bersihkan, potong kecil, campur sedikit
garam, lada tumbuk kemudian digoreng
8-10 butir telur rebus - dipotong 4 setiap butir
Kerepek udang

BEGEDIL UBI
-----------
Bahannya:

900 gm ubikayu - dibuang kulit dan diparut
15 gm udang kering - dibersihkan dan ditumbuk

Bahan untuk ditumbuk halus:

4 biji lada merah
2 biji lada hijau
12 biji bawang kecil
2.5 cm kunyit hidup
Minyak untuk menggoreng
Garam secukup rasa

Caranya :

Panaskan 2 sudumakan minyak. Tumiskan hingga wangi
bahan yang sudah ditumbuk halus. Masukan udang kering
yang sudah ditumbuk. Tumis hingga rata.
Biarkan sejuk sedikit kemudian gaulkan dengan ubi parut
serta garam secukup rasa. Setelah digaul rata, buatkan
seperti begedil seberapa banyak yang disukai.
Panaskan minyak dan goreng sehingga masak. Setelah masak,
potong kecil-kecil setebal 1 cm.

KEREPEK UDANG
-------------

Bahannya:

500 gm udang segar - dibuang kulit dan bersihkan dan
cincang halus. Campur sedikit garam dan gaulkan
bersama daun bawang serta daun sup yang sudah dipotong
halus-halus.
20-30 keping kulit 'wantan' (boleh dibeli dipasar).
Minyak masak secukupnya untuk menggoreng

Caranya:

Letakkan kira-kira secamca udang yang telah dicincang
dan digaul tadi ditengah kulit wantan dan katupkan kulit
wantan tersebut. Buatlah sehingga habis kesemua kulit
wantan. Panaskan minyak masak dan goreng kerepek udang
hingga garing. Gunakan api yang sederhana.

KUAH UNTUK ROJAK SINGAPURA
--------------------------

Bahannya:
25 biji lada kering dibuang bijinya.
6 butir bawang kecil
3/4 cawan asam jawa dicampur air untuk dapatkan air
asam jawa sebanyak 8 cawan
300 gm kacang goreng - ditumbuk kasar
3 biji keledek - direbus dan dilenyek
3/4 cawan minyak masak
Gula dan garam secukup rasa

Caranya:

Giling atau tumbuk lada hingga lumat. Campurkan bawang
dan tumbuk. Tumiskan bahan campuran ini hingga wangi.
Campurkan 1 cawan air asamjawa biarkan mendidih dan
masukkan kacang tumbuk sedikit demi sedikit sambil
menambah air asam sehingga kuah menjadi pekat. Campur
kan keledek yang sudah dilenyek serta gaul hingga rata.
Masukkan garam dan gula secukup rasa. Biarkan mendidih.

Hidangkan makanan ini sewaktu kuahnya masih panas.

Memang enak dan lazat!

Badleeshah Abdul Ghani
http://adsense4affiliate.blogspot.com

Indian Chicken Tikka Masala

Ingredients:

CHICKEN MARINATION:

1 Kg Boneless chicken (cut into small pieces)
1/4 cup Yogurt
3 tbsp Ginger (minced)
3 tbsp Garlic (crushed)
1/4 White pepper
1/4 Cumin powder
1/4 Mace
1/4 Nutmeg
1/4 Green cardamom powder
1/4 Chilli powder
1/4 Turmeric
3 tbsp Lemon Juice
4 tbsp Oil

SAUCE (GRAVY) :

1.5 kg Tomato Paste
4 tbsp Ginger-Garlic paste
6 Green chillies (small size. Finely chopped)
1 tbsp Red chilli powder
6 Cloves
8 Green cardamom
3 tbsp Butter
2/3 cup Cream
1 tbsp Fenugreek
2 tbsp Ginger (thin strands)
2 tbsp tomato puree
Coriander leaves for garnishing
Salt to taste


METHOD:

1. Mix all ingredients of "Chicken Marination" above.
Add chicken pieces. Marinate 4-5 hours or best overnight.
2. Preheat oven to 350 F. Bake chicken for 5 mins.
Baste with little oil (or butter). Bake for another 5 mins.
Again baste with little oil (or butter). Bake for final 4 mins.
3. While the chicken is baking, prepare the sauce.
Add tomatoes, tomato paste and tomato puree in a pan.
Add 4 cups of water. Add ginger-garlic paste, green chillies,
red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the
sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix well. Add fenugreek and ginger strands.
Mix and bring to boil.
6. Add baked chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Enjoy!

Badleeshah.

Chinese Garlic Chicken

Chinese Garlic Chicken is very simple and easy to prepare
but really finger licking good.

Ingredients:

1 kg chicken thighs
5 cloves garlic, minced.
1 cup soy sauce
flour
Oil

Preparation:

Mix chicken thighs, garlic and soy sauce in large bowl.
Keep in refrigerator for at least 3 hours.
Coat each chicken piece with flour.
Deep-fry chicken in oil until well cooked.
Serve hot or cold.
Enjoy!

Badleeshah.

The Making of Japanese Miso Soup

The most popular soup in Japan is Miso soup.
Typical Japanese-style meals include a cup of miso soup.
A must in Japanese meal.
A staple of Japanese cuisine, served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories.
It's also very tasty.
Miso soup is seasoned by soy bean paste.
Making miso soup is the basic of Japanese cooking.

Directions for Making Miso Soup:

1. Prepare dashi soup stock in a pan and bring to boil.
2. Add hard ingredients and cook until softened.
3. Scoop out some dashi soup from the pan and dissolve miso paste in the soup.
4. Gradually return the moistened miso in the dashi soup and stir gently.
5. Add soft ingredients and green vegetables and heat for a short time.
6. Turn off the heat before the soup boils.

The flavor of miso soup varies depending on the type of miso, soup stock, and ingredients. It's best to choose your favorite type of miso and ingredients.
In fact, several different kinds of miso soup is served daily in Japanese homes.

Ingredients for Miso Soup:

Tofu, Japanese pumpkin (kabocha), spinach, potato, onion, daikon radish, wakame seaweed, clams, Chinese cabbage, fried bean curd (abura-age), green onion, green peas, cabbage, natto, enoki mushrooms, eggplant, somen noodle.

INGREDIENTS for Miso Soup with Tofu Recipe:(for 4 servings)

* 3 cups of dashi soup stock
* 1 cake of tofu
* 3-4 tablespoons of miso paste
* 1/4 cup chopped green onion
* 2-3 fresh mushroom (thinly sliced)

PREPARATION:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup.

Stir the soup gently. Stop the heat and add chopped green onion and sliced mushroom. Do not boil the soup after you put miso in.

Enjoy!

Arigato Gozaimasu.

Badleeshah.

Gulai Kambing Lemak Pedas (Indonesian Recipe)

(For 6 Persons serving)

Ingredients :

* 1 1/2 Kilo Fresh Lamb
* 2 Onion
* 3 Thai chillies
* 3 cm of fresh Ginger
* 2 cm of Lemon grass root
* 1 stem of Lemon grass
* 2 cloves of Garlic
* 6 - 8 Macadamia nuts
* 2 ripe Tomato
* 1/3 cup of cooking Oil
* 1/2 tablespoon Cardamom, ground
* 1/2 tablespoon Cumin powder
* 1/2 tablespoon Turmeric
* 1/4 tablespoon Fennel powder
* 5 cm Cinnamon stick
* 4 Cloves
* Salt to taste
* Black pepper to taste
* 5 cup of thick fresh Coconut milk

Directions :

Cut the lamb into 3cm-cube chunks.
Chop onions, chillies, ginger, lemon root and lemon grass.
Crush garlic and grind the macadamia nuts.
Cut tomatoes into small dices.
Heat cooking oil in a large pan, add chopped onions, chillies and garlic and saute until the onion becomes translucent.
Add lamb, ginger, lemon root, lemon grass and tomato and cook for another 3 to 4 minutes. Stir slowly and frequently.
Add spice powders, cinnamon stick and cloves and season to taste with salt and pepper.
Add in fresh coconut milk and bring to boil.
Stir constantly.
Cook for about 45 minutes.
Lower heat and allow to simmer until the meat is soft and tender.

Thats all to it.
Enjoy!

Malaysian Nasi Minyak

Malaysian Nasi Minyak
(For 6 persons serving)

2 cups of white rice
4 cups of water
5 tablespoon of ghee (or butter)
5 cm of ginger
3 cm of cinnamon stick
6 shallots or 1 big onion
3 cloves of garlic
4 cloves
Salt to taste

Wash rice and drain the water.
Finely slice the garlic, shallots or onion and ginger.
Heat ghee or butter in rice cooker and fry the sliced ingredients until fragrant. Stir well.
Add in the cloves, rice and add in water and salt to taste.
Cover the pot and bring to boil. Stir slowly in between cooking time.
Cook the rice thoroughly until the rice is cooked.
Serve hot with Chicken curry, fried chicken, or mutton curry.
Enjoy!