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!