Wild Mushroom and Asiago Quiche

Ingredients

1 9-inch pre-baked pie shell

3 tablespoons of butter (45 ml)

2 shallots, minced

1 cup chanterelles, shredded (250 ml)

1 cup oyster mushrooms, shredded (250 ml)

1 cup cremini mushrooms, quartered (250 ml)

2 sprigs of thyme

1 cup asiago, shredded (250 ml)

6 eggs

1 ½ cups of 10 % cream (375 ml)

salt and pepper

Directions

1. Preheat oven to 375 degrees F.

2. In a large saute pan, melt butter. When it’s foaming, add shallots and cook until softened. Add mushrooms and thyme and cook until mushrooms are golden. Let cool slightly.

3. Whisk eggs and cream together and season with salt and pepper.

4. Sprinkle bottom of pie shell with asiago cheese. Add cooled mushrooms and pour cream and egg mixture over top. Bake for 25-30 minutes, or until firm in centre and golden brown.

Fish Bone Soup Rice

Ingredients:
1 whole fish bone from a medium size "Senangin" fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste

Method:
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside.

Fry the fish bones in a wok till golden brown, drain oil and set aside. 

In another soup pot (pot B), add fried fish bones, water, fish stock, white pepper corns and bring to boil. Lower heat to low and let simmer for 1 hour.  Sieve the soup into pot A.  Add cooked white rice and scallop together with its water and bring to boil. Lower heat and let simmer for 20 mins or till scallop is soft. Add milk and Chinese cooking wine and simmer for another 5 mins. Lastly, add salt to taste. Mix well. Garnish with cilantro and spring onions and serve hot.

Steamed Fish Fillet with Rice Vermicelli

My hubby brought home a feshly caught thread fin 'senangin' fish.  Instead of steaming the whole fish, I decided to prepare this dish and kept the head for steaming.

 

I have prepared this steamed noodles when I have fresh meaty fish fillets after visiting Cheah's blog  on Steamed Fish Fillet with Rice Vermicelli.   Several of my friends have also tried and like them very much.   Perhaps, I should post this dish here for my own record but do visit Cheah's blog [No Frills] for the original recipe.   BTW, she has a good collection of simple yet delicious recipes, too. It's a nutritious and healthy 1 Dish Meal for all.

Ingredients
[serves 2-3]

120 gm rice vermicelli [thin type] - I used A1 brand - 2 1/2 pieces

• Soak for 5-10 minutes to soften.  Drain well and place on casserole dish.

300 gm fish fillet - cleaned and sliced [here I used thread fin] seasoned with 2 tsp fish sauce,  2 tsp sesame oil, 1 tsp sugar, 1 tbsp chopped young ginger and a dash of pepper.  Set aside in the fridge for an hour or so.

Sauce for Rice Vermicelli [Beehoon] - mix together

1 cup water
1 tsp each of salt and oyster sauce
2 tsp fish sauce

Garnishing

2 tbsp shaoxing wine

1 red chilli - sliced thinly

1 stalk spring onion - chopped

1-2 tbsp fried garlic crisps with garlic oil

1. Arrange marinated fish fillet slices on the rice vermicelli.  Add in some shredded ginger.
2. Pour sauce over the rice vermicelli just before steaming.
3. Bring water to a rolling boil.  Steam noodles over rapidly boiling water for 8-10 minutes.
4. Turn off heat, drizzle in wine, add in fried garlic crisps and oil
5. Garnish with chopped spring onions and sliced red chilli.
6. Serve hot with chopped garlic, chilli and light soy sauce dip.

Chicken Pie

Ingredients

3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken

Directions

Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Cashew Curried Beef Recipe

Ingredients

• 1 pound beef top sirloin steak, thinly sliced
• 2 tablespoons canola oil, divided
• 1 can (13.66 ounces) coconut milk, divided
• 1 tablespoon red curry paste
• 2 tablespoons packed brown sugar
• 2 tablespoons fish sauce or soy sauce
• 8 cups chopped bok choy
• 1 small sweet red pepper, sliced
• 1/2 cup salted cashews
• 1/2 cup minced fresh cilantro
• Hot cooked brown rice

• Directions

• In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
• Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
• Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
• Stir in the cashews, cilantro and beef; heat through. Serve with rice. Yield: 5 servings.

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

•  

Pineapple Fried Rice

Ingredients:
8 oz. leftover and overnight rice
2 cloves garlic (finely chopped)
4 oz. fresh pineapple (cut into small pieces)
4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts (optional)
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces)
2 tablespoons oil
Cilantro leaves for garnishing
Method:
Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Seafood Tom Yam

ingredients

• 4 shallots (chopped)
• 2 garlics (chopped)
• 1 onion (cut into wedges)
• 1 tomato (cut into wedges)
• 1 inch galangal - finely sliced
• 2 stalks of lemon grass (slightly crushed)
• 3 0r 4 kaffir lime leaves
• 2 or 3 bird pepper
• juice from 1 lime
• 1 tbspTom Yam Chilli paste
• 1 tbsp of Fish sauce
• 1 tsp sugar
• 3 cups of chicken stock/water
• 2 tbsp cooking oil
• 5 medium size prawns ,shells off,cleaned and cut into butterfly
• 5 medium size , slice into an inch thick.

directions

• 1
  heat the oil in a pot and saute the chopped shallots and garlic until transparent.add in the chicken stock/water into the pot, put the lid on and let it boil.
• 2
  when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves.
• 3
  then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos.
• 4
  finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it’s ready to be served.

Lamb Curry with Roti

Ingredients.

Lamb Curry.

Main ingredients.

• three lamb forequarter chops (deboned) (roughly 400-500g of meat) – diced
• 2/3 of an onion, chopped
• 1 capsicum, diced
• 1 teaspoon of fenugreek seeds
• a little olive oil (1 Tablespoon)
• coconut cream (whatever is left after the roti dough is made – roughly 2/3rds of a can ~ 260ml)
• pinch of chopped mint leaves
• 2 teaspoons of chopped coriander leaves
• zest of half a lime (or 5cm piece of lemongrass)
• 4 or 5 whole garlic cloves
• 10 curry leaves
• 2 cardamon pods
• optionally 1 tomato chopped or 2 to 3 Tablespoons of tomato paste

Marinade.

• 1/4 cup white vinegar
• 1 teaspoon of curry powder
• 1 teaspoon of sweet paprika
• 1 teaspoon of brown mustard seed, roasted and ground
• pinch of nigela seeds, roasted and ground
• 1 teaspoon of salt
• 1/2 teaspoon of turmeric powder
• 2 cloves of garlic, crushed
• 2 teaspoons of fresh ginger, crushed (or equiv. dried powder)
• 1/2 teaspoon of chilli powder
• 1/4 teaspoon of cinnamon powder

Roti.

• 1/3 of an onion, finely chopped
• 1/4 teaspoon of chilli flakes
• 1 teaspoon of butter
• 2 cups plain flour
• coconut cream (roughly 1/2 cup, maybe a little more)

Method.

Curry.

Diced the meat and cover thoroughly with the marinade. Leave in a covered container for up to an hour.
Now is a good time to make your Roti dough.
Place the oil and fenugreek seeds in an tagine (or other suitable pot) on low heat for about a minute. Add the onions and capsicum and saute until soft.
Add the meat and marinade, and the remaining ingredients (except the coriander and mint), cover and simmer for up to an hour (or until the meat is tender).
Serve with Roti and optionally yoghurt or Raita.

Roti.

Place all the ingredients except the coconut cream into a large mixing bowl and combine.
Add a little coconut cream and work through. Repeat until you can form a stuff but not wet or sticky dough.
Knead for about 2 mins.
Work the dough into a log and cut into pieces about the size of a golf ball (when formed into a ball).
Flatten and roll out a ball of dough until it’s roughly 3 to 5 mm thick.
In a cast iron pan or gridle, dry fry for 2 – 3 mins on one side then flip and cook for a further 1.5 – 2 mins. Set aside on a rack to cool.
Repeat for all the roti.

Penang Fried Rice Noodles

INGREDIENTS

• 1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
• 2 1/2 tablespoons soy sauce
• 1 tablespoon water
• 1 1/2 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten with a pinch of salt
• 1/2 pound peeled and deveined large shrimp
• 1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
• 3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks’ Notes), sausage thinly sliced crosswise
• 2 large garlic cloves, finely chopped
• 1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
• 1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
• Lime wedges for serving

EQUIPMENT

• A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

INSTRUCTIONS

• Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
• Stir together soy sauce and water, then reserve.
• Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
• Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
• Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
• Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
• Remove pan from heat and stir in eggs. Serve immediately.

Three-mushroom noodles

• Ingredients

• 185g wide long-life noodles
• 1 bunch broccolini
• 2 tsp vegetable oil
• 8 green shallots, ends trimmed, diagonally cut into 8cm lengths
• 80ml (1/3 cup) hoisin sauce
• 1 x 150g punnet oyster mushrooms
• 1 x 100g punnet shiitake mushrooms, halved
• 1 x 100g punnet enoki mushrooms

• Method

1. Step 1
   Cook noodles in a saucepan of boiling water following packet directions or until tender. Drain. Return to pan and cover.
2. Step 2
   Meanwhile, remove florets from the broccolini and discard. Slice the stalks lengthways into thin strips.
3. Step 3
   Heat the oil in a wok over medium-high heat. Add the broccolini and stir-fry for 2-3 minutes or until tender crisp. Add shallot and stir-fry for 2 minutes. Add hoisin sauce, and oyster and shiitake mushrooms, and stir-fry for 2-3 minutes. Add enoki and stir-fry for 1 minute.
4. Step 4
   Divide noodles among bowls. Top with mushroom stir-fry and serve immediately.

Penang Rojak

Ingredients

Serves: 8 

• 1 medium cucumber
• 2 small young green mangoes, peeled
• 1/2 medium pineapple, skinned
• 1 large yam bean (sengkuang/jicama), peeled
• 3 teaspoons black shrimp paste
• Prawn crisps ( see recipe)
• 150g roasted peanuts, chopped coarsely
• 1 tablespoon toasted sesame seeds

• For the sauce
• 15 dried chillies, soaked and deseeded
• 2.5 cm belacan, toasted
• 1/2 cup (125 ml) tamarind juice
• 120g caster sugar
• 1 teaspoon (5 ml) dark soya sauce

---

Directions

1. Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
2. Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
3. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.

source: allrecipes

chicken rice

Herb Roasted Lamb Chops

Ingredients

• 4 large garlic cloves, pressed
• 1 tablespoon fresh thyme leaves, lightly crushed
• 1 tablespoon fresh rosemary leaves, lightly crushed
• 2 teaspoons coarse kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 6 1 1/4-inch-thick lamb loin chops

Preparation

Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. 

source: epicurious

Lamb biryani

• Ingredients

• 1kg diced lamb
• 180g (2/3 cup) natural yoghurt
• 3 garlic cloves, crushed
• 2 tbs finely grated fresh ginger
• 2 long fresh green chillies, halved, deseeded, thinly sliced
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ground cardamom
• 1 tsp salt
• 400g (2 cups) basmati rice, rinsed, drained
• 60g ghee
• 2 large brown onions, halved, thinly sliced
• 1 x 7cm cinnamon stick
• 2 tbs fresh lemon juice
• 500ml (2 cups) milk
• 1/4 tsp saffron threads
• 1/3 cup firmly packed coarsely chopped fresh coriander
• 130g (1/2 cup) natural yoghurt, extra, to serve
• Method
• Step 1
  Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
• Step 2
  Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.
• Step 3
  Melt ghee in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.
• Step 4
  Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high. Cook, covered, for 10 minutes. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.
• Step 5
  Spoon biryani among bowls. Sprinkle with coriander and top
  
  
  source: taste

Malaysian-spiced noodles with tofu

Ingredients

For the spice paste

• 25g/1oz fresh ginger, peeled
• 2 lemongrass stalks
• 2 red chillies
• 3 shallots, chopped
• 1 garlic clove
• 1 tsp turmeric powder
• pinch of salt
• 2-3 tbsp vegetable oil

For the sauce

• 400ml/14fl oz can coconut milk
• 250ml/9fl oz vegetable stock

For the noodles

• vegetable oil, for deep-frying, plus 1 tbsp for frying
• 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
• 20 oyster mushrooms, finely sliced
• 8 sugar snap peas or mange tout, blanched, cut in half lengthways
• 400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve

• fresh coriander leaves
• lime wedges
• crushed peanuts

Preparation method

1. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.
2. With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
3. For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
4. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
5. For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
7. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened.
8. Add the mushrooms to the sauce.
9. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.
10. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.
    
    
    source: bbc

Chicken Chop with Mushroom Sauce

Ingredients

• 2 chicken thighs, deboned and pounded to medium thickness
• Flour, for dusting
• 2 eggs,beaten
• 70 g breadcrumbs
• Oil for cooking
• Marinade
• Soy sauce
• Worchestershire sauce
• Black pepper

• Mushroom sauce (optional)
• 1 onion, sliced into rings
• 50 g button mushrooms
• 1/2 cup chicken stock
• 2 tablespoon butter
• Salt and pepper to taste
• 1 teaspoon cornstarch

---

Directions

1. In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
2. In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
3. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired. 

 source: tasteofhome

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

---

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

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 

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