Beef Satay with Spicy Peanut Sauce

Ingredients:
16-20 bamboo skewers (soaked in warm water for 1-2 hours)
2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes
(Here, I use top sirloin which requires minimal cooking time)
Satay spice paste (to marinate beef)
Spicy peanut dipping sauce
cucumbers, red onions, and rice cakes (optional), cut into bite size
Satay Spice Paste:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length (use white part only)
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water
Method:
Blend all the Spice ingredients into a smooth paste. Heat up some oil in a wok, stir-fry the spice paste until fragrant and oil slightly separates. Dish up and set aside.
Marinating Beef Satay:
Spoon generous amount of the ready spice paste over the cut beef until they are well coated. Keep the extra spice paste for future use, if there is any left. Marinate for at least 10 hours, or overnight.
Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted red skin peanuts, skins removed, and coarsely chopped (or regular peanuts)
3/4 cup water
Satay Sauce Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, cut into 1-inch length (use the bottom white part only)
3/4-inch galangal root, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste
Method:
1. Blend the Spice Paste ingredients into a smooth paste. Add some water if necessary to keep the blades turning.
2. Heat up 5 tablespoons of oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
3. Mix in tamarind pulp, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add some water, salt and sugar to taste, if necessary. Dish up, cool down for 10 minutes and ready to use.
Making and Cooking Beef Satay:
1. Make satay skewers with 3-4 pieces of marinated beef threaded onto each pre-soaked bamboo skewer.
2. Cook the satay over a hot charcoal grill as I did with my chicken satay here, or broil them in the oven. This time, I use the oven broiler.
To Broil Satay:
Line the smooth surface broiler tray with aluminum foil. Place the broiler pan over it and put the whole rack in the oven, with 4-5 inches away from the heat source. Preheat oven broiler for at least 10 minutes. Remove the broiler rack from the oven and brush some oil over the broiler pan. Arrange the beef skewers in the broiler rack, with meat in the center and skewers away from the heat source. At this point, the meat should be about 3-inches away from the heat source. Broil the satay for 1 1/2-2 minutes, or until the beef is slightly charred with a few brown spots and cooked through. Turn the skewers over, brush some oil over the beef (optional), and continue broiling for another 1 1/2-2 minutes, browned and completely cooked. Use your finger tip and test to see if the meat is firm and not squishy with blood. Do not overcook the meat as the juice from the meat will redistribute itself after 5 minutes of resting time when the satay is done. Alternatively, I also tried broiling the satay for 2 minutes on each side (with 1 minute on High and a little over 1 minute on Low setting), and it came out as great.
3. Remove the broiler rack from the oven, rest for 5 minutes and ready to serve with peanut dipping sauce, fresh cut cucumbers and onions.

source: rasamalaysia

Coconut Candy

Ingredients

Serves: 10 

• 2 egg whites
• 250g icing sugar
• 90g dessicated coconut
• 1/2 teaspoon vanilla
• 250g coconut oil
• few drops red food colouring

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Directions

Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

1. Beat the egg whites a little - just to combine - and then mix in the sugar, coconut and vanilla.
2. Melt the coconut oil over a low heat and stir into the other ingredients.
3. Line a square cake tin with baking paper and press half of the mixture into it.
4. Drop a few drops of red food colouring into the rest of the mix to make it pink and press it firmly on top.
5. Smooth it all out then put in the fridge till set - about an hour - then cut into squares. 

source: allrecipes

Mcdonald's Chocolate, Strawberry or Vanilla Shake

 

Ingredients:

2 cups vanilla ice cream
1 1/4 cups low-fat milk
2 tablespoons nestle nesquik instant chocolate drink mix (for chocolate shake)
3 tablespoons strawberry-flavor Nestle Nesquik powder (for strawberry shake)
3 tablespoons sugar (for vanilla shake)

Directions:

1 Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir if necessary, and blend again to help combine the ingredients.

2 Pour into two 12-ounce cups.

soorce: food

Chicken Nasi Biryani

Ingredients

Serves: 2 

• 150g long-grain or basmati rice, washed and drained
• 400ml chicken stock
• 1/2 teaspoon turmeric powder
• 1 good knob butter
• 2 cloves garlic, chopped
• 1 big onion, sliced
• 1 thin slice root ginger

• 1 heaping dessertspoon curry powder
• 2 cloves
• 1 small cinnamon stick
• 2 chicken drumsticks
• 1/2 teaspoon salt
• handful chopped fresh coriander
•  

• Method

  Prep:10min  ›  Cook:40min  ›  Ready in:50min 

• Cook the rice in a rice cooker with the chicken stock and turmeric powder. (Cook without turmeric powder if you prefer white rice.)
• Heat the butter in a pot. Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant. Add the salt and chicken drumsticks. Stir well and cover the pot. Allow the chicken to cook over low heat for 30 minutes.
• Serve the rice with the chicken leg on top and, if available, cucumber achar, chutney or a salad on the side. Garnish with fresh coriander if desired.
•  
• source: allrecipes 

Starbucks Copycat Java Chip Frappuccino Recipe

Ingredients

• 1 1/2 Cup Ice
• 3/4 Cup Milk
• 1/4 Cup Half & Half
• 3/4 Packet of Instant Chocolate Pudding
• 3 Tablespoons Chocolate Syrups
• 5 Tablespoons Chocolate Chips
• 1-2 packets instant Nescafe Coffee (single serving sizes)
• Whipped Cream (optional)

Instructions

1. Add All ingredients (except whipped cream) to blender (milk, ice, half & half, pudding, chocolate syrup, chocolate chips, coffee).
2. Blend and pulse until everything is blended (do not do this too long or it will be too soupy). You may need to taste test it to make sure you can taste chunks of chocolate chips but not ice).
3. Add whipped cream to top and you can chop up a few chocolate chips and crumble over the whip!
4. *To make the Double Chocolate Chip Frappuccino just leave out the Coffee!

source: .raininghotcoupons

dessert

Penang Char Kway Teow

Ingredients
Serves one barely full
A handful kway teow (I use ipoh kuay teow. They are thinning than normal kuay teow. Something like Fettucine vs Linguine)
1 big handful bean sprouts
small bunch chinese chives or scallions, cut into an inch length
1 Egg
3-4 prawns, peeled
¼ Chinese sausage, thinly sliced at an angle
1 teaspoon dried fine chili flakes per plate
2 tablespoon oil for frying
2 tablespoon light soy sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 tablespoon minced garlic
Pinch white pepper
Some water

Firstly, get all your mis en place prep. Make the sauce. 2:1 proportion of soy sauce: fish sauce with sugar and pepper.

Heat up the wok. Add oil. When oil is smoking hot, add some garlic, chili, sausage and prawns. Fry for about half a minute before the garlic burns.

The add the noodles (grab a handful). Add two tablespoon of sauce. Stir fry half a minute. Push noodles aside and break an egg in the space created. When the egg is half cooked, move the noodles onto it. From this point on, you turn the noodles rather than stir less vigorously as you do not want to break up the egg too much.

Add a big handful of bean sprouts. Add some chives. Splash some water. Half a minute more of stir-frying and its done. Plate, grab your chopsticks and dig in.


source:  foodmanna

Mee Rebus

Ingredients:
Egg noodles
Gravy:
1 packet instant chicken curry paste (more or less to taste)
10 (about 700g) small potatoes – peeled and but into large chunks
6-7 cups low sodium chicken stock OR water
1 tbs assam (tamarind) paste – seeds removed
1 tbs sugar
2 Knorr chicken stock cubes
Salt
Garnishings:
Hard-boiled eggs
Spring onions
Fried shallots
Bean sprouts
Your favourite sambal
Method:
Boil potatoes until tender in a large pot of salted water. Drain and mash until smooth.
In a large pot, mix together 1/3 cup of chicken curry paste with potato puree. Slowly add in low sodium chicken stock or water until a desired consistency is obtained. Stir in tamarind paste (if your tamarind paste is hard, dissolve it in a bit of water and then remove the seeds.). You might want to add more curry paste depending on your taste. Leave to simmer for about 30 mins. Season with chicken stock cubes, salt and sugar.

source: rasamalaysia

Yong tau foo soup

Ingredients

Serves: 5 

• 2 kg water
• a handful of ikan bilis
• a handful of soy beans
• 10 pieces pieces ready-made yong tau foo
• a pinch of salt

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Directions

Prep:5min  ›  Cook:1hr5min  ›  Ready in:1hr10min 

1. In a large pot, boil the water. Add ikan bilis and soy beans. Cover the pot with a lid and allow to simmer under low heat for 1 hour.
2. Add the yong tau foo and cover the pot again. Allow it to simmer for 5 minutes.
3. Add salt to taste. Serve.

source: allrecipes