Cashew Chicken Recipe (

August 9th, 2008Recipes, Chinese Recipes, Recipes154 Comments

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Recipe: Cashew Chicken (

Ingredients: 1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes) 1/2 cup unsalted cashew nuts 1 small green bell pepper, about 4 oz. (cut into small square pieces) 5 slices ginger 1/4 onion (cut into small square pieces) Marinate: 1 teaspoon baking soda 1 teaspoon corn starch 1/2 teaspoon rice wine Sauce: 1/2 tablespoon oyster sauce 3/4 teaspoon soy sauce 3 tablespoons water 3 dashes white pepper powder 1/2 teaspoon sugar 1/2 teaspoon rice wine 1/8 teaspoon sesame oil Salt to taste Method: 1. 2. 3. 4. 5. 6. 7. 8. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.) Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes. Mix the sauce together and set aside. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice. Chili Crab (Crab in Sour and Spicy Sauce) Recipe Ingredients: 2 2.5 lb Dungeness crab 3 tablespoons oil 3 garlic, minced 1 inch ginger, peeled and minced 1 1/2 tablespoons cornstarch + 2 tablespoons water (mix well) 1 egg, beaten Salt to taste 12 steamed buns or mantou Sour and Spicy Sauce 5 tablespoons ketchup 5 tablespoons Linghams Hot Sauce 1 heaping tablespoon oyster sauce 1 tablespoon Shaoxing wine 1/2 teaspoon Chinese rice vinegar or lime juice to taste 1 cup water

Method: Clean the crab and cut into 6 pieces, drain the crab and discard the water seeping out of the crab. Pick out the tamale (or mustard) inside the crab shell, set aside. Discard the shell. Mix all the ingredients in the Sour and Spicy Sauce in a small bowl. Set aside.

Heat up a wok and add the oil. When the oil is heated, add the minced garlic and ginger and stir fry until aromatic or when they turn slightly brown. Add the crab and the tamale into the wok, stirring for about 10 seconds. Add the Sour and Spicy Sauce, stir to blend well with the crab. Cover the wok with its lid and let cook for about 4-5 minutes. Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce until it thickens. Add the egg into the sauce and stir a few times so the egg is distributed evenly in the sauce. Cook for another 30 seconds or so, add salt to taste if needed. Dish out and serve immediately with the steaming hot buns. Cooks Notes: 1. 2. 3. If you cant find Chinese steamed buns where you are, you can try out this recipe by Almost Bourdain. I strongly recommend Linghams Hot Sauce for the best result. You can purchase it online at AsianSupermarket365.com. If you cant find Linghams Hot Sauce, you can make this dish with Sriracha but do adjust the quantity according to your taste as Sriracha is very spicy. If you use Sriracha, do add sugar into the sauce.

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Recipe: Chicken Tikka Masala Ingredients: Marinating the Chicken: 3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces 250g thick natural yogurt 1 tablespoon fresh ginger, minced 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoon chili powder 2 teaspoon fresh cracked pepper Salt Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling. Tomato Gravy: 250g canned cocktail tomatoes 250g heavy cream 2 garlic cloves, minced 2 red chilies, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika powder 1 tablespoon ghee or clarified butter Handful of coriander leaves/cilantro, chopped Salt and pepper Method: Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight. On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high. Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear approx. 5-6 minutes. To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Saut the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Saut for a further minute or two until the mixture turns into a paste-like texture. Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles. Ingredients: Marinating the Chicken: 3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces 250g thick natural yogurt 1 tablespoon fresh ginger, minced 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoon chili powder 2 teaspoon fresh cracked pepper Salt Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling. Tomato Gravy: 250g canned cocktail tomatoes 250g heavy cream 2 garlic cloves, minced 2 red chilies, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika powder 1 tablespoon ghee or clarified butter Handful of coriander leaves/cilantro, chopped Salt and pepper

18. Recipe: Chicken Tikka Masala

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Method: Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight. On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high. Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear approx. 5-6 minutes. To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Saut the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Saut for a further minute or two until the mixture turns into a paste-like texture. Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.

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Orange Chicken Recipe

November 11th, 2008Recipes, Chinese Recipes, Recipes69 Comments

Orange Chicken Recipe (Orange Peel Chicken) Ingredients: 1/2 pound chicken breast (cut into bite-size cubes) 5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water) 1 teaspoon minced orange zest 2 cloves garlic (minced) 1 inch ginger (minced) 1 stalk scallion (use the white part only, cut into thin threads for garnishing) 2 teaspoons oil Oil for deep frying Orange Sauce: 1/4 cup freshly-squeezed orange juice 3 tablespoons canned chicken broth 1 tablespoon soy sauce 2 teaspoons Chinese rice wine or dry sherry 1/2 teaspoon sesame oil 1 teaspoon rice vinegar 5 teaspoons sugar 1/8 teaspoon white pepper powder 1 teaspoon corn starch Salt to taste Frying Batter: 1/2 cup water 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt Method: Mix the orange sauce ingredients and set aside. Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil. In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice. ) Ingredients: 1 pound raw shrimp (shelled and deveined) 1 teaspoon salt (or fish sauce) 1 teaspoon sugar 1 tablespoon corn starch 1 egg white, lightly beaten 1/2 teaspoon sesame oil 1 tablespoon oil (or some pork fat) A few dashes of white pepper powder Wonton skins Method: Defrost, shell, and devein the shrimp. Set aside. In a mini food processor, beat the egg white until frothy and then add in the raw shrimp and the seasonings. Blend until the ingredients form the shrimp paste. Cut the wonton skins into tiny strips and lay them on a flat surface. Wet your hands and form the shrimp paste into balls (slightly smaller than a ping pong ball) and roll the shrimp balls onto the bed of wonton skins. Make sure that the wonton skins coat the shrimp balls evenly. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown. Dish out and serve hot with some Thai sweet chili sauce or your favorite chili sauce.

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46. Recipe: Fried Shrimp/Prawn Balls with Wonton Skin (

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Butter Chicken Recipe Ingredients: 500 grams boneless chicken, cut into 1-inch cubes juice of 1 lemon salt and red chili powder, to taste 1 cup yogurt 2 tsp ginger 2 tsp garlic 1 1/2 tbs tandoori masala 3 tbs butter 2 cardamoms 1 cinnamon stick 2 cloves 4 medium ripe tomatoes, blended 1 tbs tomato paste 1 tsp garam masala 1 tbs honey 1 tbs dried fenugreek leaves 250 ml thick cream extra butter or coriander to garnish Method: Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked. Allow the chicken to cook until it JUST starts to char. To prepare the gravy, heat and melt the butter. Add to it the the cardamoms, cinnamon sticks and cloves. Stir fry for a minute before adding the tomatoes and tomato paste, Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander. Recipe: Butter Cake Adapted from Food-4Tots Ingredients: 2 and 1/3 stick (250g) unsalted butter, at room temperature 7 oz (200g) plain flour/all purpose flour 1 tsp baking powder 7 oz (200g) castor sugar 4 eggs tsp salt 4 tablespoons fresh milk or yogurt 1 teaspoon vanilla essence Method: 1. Preheat the oven to 375F. 2. Lightly grease the pan with some butter. 3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside. 4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet). 5. Add in the first egg. Beat well after each addition of egg until creamy. 6. Scrape down the sides for even mixing. 7. Add in vanilla essence and mix well. 8. Fold in the flour into the mixture and mix well. 9. Finally, add in the milk/yogurt. 10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly. 11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if its cooked. 12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

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63. Thai Recipe: Son-In-Law Eggs

64. 65. Adapted from Thai Cooking Made Easy Ingredients: 4 boiled eggs (shelled) 2 big shallots (finely shredded)

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Oil for deep frying Scallion or cilantro for garnishing Tamarind Sauce: 1/2 tablespoon fish sauce (or to taste) 2 tablespoons palm sugar (or to taste) 4 tablespoons tamarind juice (use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice) 1 clove garlic (minced) 1 teaspoon dried chili flakes 1 tablespoon ground peanut 1 tablespoon oil Method: Deep-fried the eggs until the skin turns brown. Dish out and slice into halves. Arrange them on a plate. Deep fried the shredded shallots until golden brown, remove and place on paper towel to absorb oil. Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.

Chili Crab Recipe Ingredients: 1 Dungeness Crab (about 2 lb size) 1 sprig of coriander (chopped for garnishing only) 1 tablespoon of sugar 2 tablespoons of tamarind juice Salt to taste 2 tablespoons of cooking oil 1/4 cup of water Spice Paste: 8 dried red chilies (soaked in hot water and deseeded) 1 tablespoon of taucheo (soy bean paste/sauce) 3 cloves of garlic 1 inch of fresh ginger Tamarind Juice: 5 seeds of tamarind Water Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds. Heat up your wok and add cooking oil. Stir fry the spice paste until fragant and spicy. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes. Add the green and juicy stuff from the shell and stir well. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red. Dish up, garnish with chopped scallions and serve hot. Cooks Notes: If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat. Chili Crab Recipe Ingredients: 1 Dungeness Crab (about 2 lb size) 1 sprig of coriander (chopped for garnishing only) 1 tablespoon of sugar 2 tablespoons of tamarind juice Salt to taste 2 tablespoons of cooking oil 1/4 cup of water Spice Paste:

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8 dried red chilies (soaked in hot water and deseeded) 1 tablespoon of taucheo (soy bean paste/sauce) 3 cloves of garlic 1 inch of fresh ginger Tamarind Juice: 5 seeds of tamarind Water Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds. Heat up your wok and add cooking oil. Stir fry the spice paste until fragant and spicy. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes. Add the green and juicy stuff from the shell and stir well. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red. Dish up, garnish with chopped scallions and serve hot. Cooks Notes: If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.

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4. yam Panggang Bermadu

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Bahan-bahan: 1kg kepak ayam 1 senduk besar minyak bijan 2 senduk besar madu (kalau u suka manis, tambahkan lagi ) sedikit serbuk lada sulah (sesuka hati, siapa yang suka pedas, tambahlah lagi) sedikit garam secukup rasa Cara memasak: Gaulkan ayam bersama madu, minyak bijan, serbuk lada sulah & garam hingga rata. Perapkan semalaman atau lebih dan selepas tu, boleh lah dipanggang ayam tu.....
Grilled Fish with Banana Leaf Recipe Ingredients: 1 lb. red snapper (cleaned and scales removed) A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels) Grilled Fish Sambal: 6 oz. fresh red chilies (seeded and cut into small pieces) 1 tablespoon toasted belacan (Malaysian shrimp paste) 4 oz. shallots 1/4 teaspoon salt (or to taste) 2 teaspoons fish sauce 2 1/2 teaspoons sugar (or to taste) 1/2 lime (extract juice) 2 lemongrass (cut into thin slices) 4 tablespoons oil Sambal Belacan and Sliced Shallots Condiment: 3 red chilies (seeded) 2 birds eye chilies (seeded) optional 1 teaspoon of toasted belacan 2 shallots (thinly sliced) 1/8 teaspoon of sugar Salt to taste 8 tablespoons of water + tamarind pulp (size of a small ping pong ball) Method: Grilled Fish Sambal Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.
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Heat up a wok and tumis (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside. Sambal Belacan and Sliced Shallots Condiment Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies, and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside. Grilled Fish with Banana Leaf Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish. Heat up the pan on your stove top over medium heat and cover it with a lid. (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This will ensure the heat traps inside the pan during the grilling process.) Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with sambal belacan and sliced shallots condiment. Grilled Fish with Banana Leaf Recipe Ingredients: 1 lb. red snapper (cleaned and scales removed) A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels) Grilled Fish Sambal: 6 oz. fresh red chilies (seeded and cut into small pieces) 1 tablespoon toasted belacan (Malaysian shrimp paste) 4 oz. shallots 1/4 teaspoon salt (or to taste) 2 teaspoons fish sauce 2 1/2 teaspoons sugar (or to taste) 1/2 lime (extract juice) 2 lemongrass (cut into thin slices) 4 tablespoons oil Sambal Belacan and Sliced Shallots Condiment: 3 red chilies (seeded) 2 birds eye chilies (seeded) optional 1 teaspoon of toasted belacan 2 shallots (thinly sliced) 1/8 teaspoon of sugar Salt to taste 8 tablespoons of water + tamarind pulp (size of a small ping pong ball) Method: Grilled Fish Sambal Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth. Heat up a wok and tumis (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside. Sambal Belacan and Sliced Shallots Condiment Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies, and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside. Grilled Fish with Banana Leaf Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish. Heat up the pan on your stove top over medium heat and cover it with a lid. (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This will ensure the heat traps inside the pan during the grilling process.) Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with sambal belacan and sliced shallots condiment.
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Resepi Ayam Bakar/Panggang lada hitam

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1 ekor ayam ( potong 2 atau tidak dipotong ) 6 ulas bawang putih ( saya letak 1 labu bawang putih ) 1 inci halia 1 sudu besar lada hitam 2 sudu besar minyak masak/ sayuran/ zaitun 4-6 sudu besar sos tiram ( ikut saiz ayam ) 1 sudu besar sos cili 1 sudu besar daun rosemary kering ( jika suka )

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Cara penyediaan

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1. Goreng bawang putih bersama minyak masak tadi hingga kekuningan. Bila dah kekuningan tutup api. 2. Tumbuk lada hitam, daun rosemary hingga hancur kemudian masukkan halia dan tumbuk hingga lumat. 3. Didalam lesung yang sama masukkan bawang putih yang telah digoreng bersama minyaknya sekali. Kemudian lenyek perlahan2 bawang putih tadi hingga hancur. 4. Masukkan pula sos tiram dan sos cili. kacau perlahan. 5. Lumurkan minyak bumbu tadi pada ayam yang telah di bersihkan. Perap ayam dahulu paling kurang 1 jam. 6. Bakar dalam oven suhu 200 darjah celcius selama 1 jam .

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Roasted Chicken Rice ( sumber : Dapur Muna ) 1 whole chicken (about 1 1/2 kg 1 tbsp grated ginger 1 tsp finely chopped garlic 1 tbsp thick soy sauce 1 tbsp oyster sauce 2 tsp honey 1 tsp salt 1/2 tsp ground white pepper

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1 cucumbers, sliced, to garnish 2 spring onions, to garnish

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Chillie Sauce: 4 red chillies 2 cloves garlic, minced 3 cm young ginger, minced 1 1/2 tsp fresh lime juice 1 tbsp sugar 1/2 tsp salt 5 tbsp chicken stock or water

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2 cups Basmathi rice 1 1/2 tbsp oil 2 pcs star anise 1 cinnamon stick 1 1/2 cm ginger, peeled and sliced 4 cloves garlic, minced 1/2 tsp salt 3 cups chicken stock

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Trim the fat from the chicken, then rinse and pat dry. Combine the ginger , garlic, oyster sauce,soy sauce, honey, salt, pepper and five spice powder, then rub this mixture all over the chicken.

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To make Chillie Sauce, grind all the ingredients in a blender.

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Preheat oven to 200 C. Place the chicken in a roasting pan and roast in the oven for 20 minutes. Then reduce the heat to 170 C and roast for 30 40 minutes until the skin is browned and crisp. The chicken is cooked if the juices run clear when the thigh is pierced with a fork. Remove the chicken from the oven and set aside for 15 minutes. Then cut into serving portions.

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While the chicken is roasting, rinse and drain the rice. Heat the oil in a pan over medium heat and stir fry the ginger,garlic, star anise and cinnamon until fragrant, about 2 minutes. Add the rice and stir fry for 3 4 minutes. Add the salt and chicken stock and bring to a boil. Then lower the heat and simmer covered for 15 20 minutes, until rice is cooked.

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Resepi Ayam Tandoori

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1 ekor ayam 1 labu bawang besar kisar

3 ulas bawang putih -kisar 1 1/2 sudu makan halia kisar 100 ml yogurt sedikit pewarna merah ( optional) 1 sudu makan serbuk kunyit 1 1/2 serbuk cili 1 sudu makan serbuk ketumbar 1 sudu makan serbuk jintan manis garam

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Cara Penyediaan

1. Kisar semua kecuali ayam hingga sebati. 2. Masukkan bahan yang telah dikisar bersama ayam dalam plastik berzip. Kemudian Perap dalam peti sejuk semalaman atau paling kurang 2 jam. 3. Susun ayam dalam tray kemudian bakar dalam suhu 180 darjah celcius selama 1 -1 1/2 jam. Balik2 kan ayam supaya rata masaknya. 4. Bolehlah dihidangkan dengan beriani atau roti nan serta

Resepi Makaroni Goreng Pedas

AUGUST 3, 2011

Bahan-bahan (3-4 orang)

250g makaroni 200g daging ayam / seafood 1/2 ulas bawang besar dicincang 2 ulas bawang putih dicincang 4 sudu besar cili kisar 3 sudu besar sos tomato 2 sudu besar sos tiram Sedikit belacan (optional)

1/2 biji capsicum 2 biji cendawan butang 1 batang cili merah 1 batang cili hijau Garam dan gula Minyak masak

Cara-cara

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Rebus makaroni sehingga lembut dan toskan. Gaul dengan sedikit minyak zaitun atau minyak masak. Panaskan minyak masak dalam kuali. Tumis bawang besar dan bawang putih sehingga naik bau. Masukkan cili kisar, kacau hingga sekata. Masukkan sos tomato, sos tiram, belacan dan capsicum. Masukkan sedikit air. Masukkan daging ayam/seafood dan kacau sehingga hampir masak. Masukkan cendawan, cili merah, cili hijau dan makaroni. Kacau hingga sekata. Masukkan garam dan gula secukup rasa. Siap untuk dihidangkan.

SOS LADA HITAM

Bahan 1 bawang besar [didadu] 2 bawang putih [dicincang] 4-5 sudu besar lada hitam [kisar] 2 sudu besar tomato sos 2 sudu besar kicap 1 cawan air rebusan tulang ayam/daging [boleh gantikan dengan serbuk pati] 1 sudu besar tepung jagung bancuh ngan 1/2 cawan sikit garam dan sedikit gula minyak untuk tumis Cara 1. Tumis bawang & bawang putih sampai layu. 2. Bila sudah agak wangi, masukkan air rebusan tulang ayam. 3. Bila dah pekat masukkan tomato sos, lada hitam, kicap dn tepung jagung. 4. Kacau sebati dan masak mengikut kepekatan sos yg dikehendaki perisakan garam n gula secukup rasa. SIakap Masak Sweet-Sour

Bahan-Bahan: 1 ekor ikan siakap [dibersihkan dan kelarkan] Delichef Flounder Fish Seasoning

Bahan untuk sos:

5 ulas bawang merah (dimayang) 3 ulas bawang putih (dimayang) 1 cm halia (dihiris halus) botol sos tomato 3 sudu besar sos cili 2 biji cili merah (dipotong nipis) 1/2 cawan air.

1 biji tomato (belah 6) 1 pokok daun bawang & daun sup (potong pendek) Garam dan gula secukup rasa minyak

Cara:

1. Ikan dilumurkan seasoning dan bakar dalam oven 180'C selama 30 minit. Terbalikkan dua2 belag supaya masak rata. 2. Panaskan minyak dan tumiskan bawang merah, baw. putih dan halia. 3. Apabila wangi masukkan sos tomato, sos cili dan air. 4. Masukkan juga cili potong, garam dan gula. 5. Setelah kuat pekat, tuangkan ke atas ikan siakap yang dibakar tadi. 6. Hiaskan dgn daun sup & bawang dan hidangkan bersama nasi putih dan juga lauk lain