Tamarind Prawns

500gm medium sized prawns

100gm tamarind paste

1 tsp sugar

4 tbsp oil

1 tbsp chopped garlic

1 tsp chopped ginger

1 tsp chopped red chillies

1 tbsp chopped coriander leaves

1 tsp light soy sauce

1/2 tsp sugar

1. Marinate prawns in tamarind paste & sugar for at least 1 hour.

2. Heat oil and add prawns. Fry in batches for about 2 minutes on one side and one minute on the other side.

3. Add garlic and ginger; mix well for 2 minutes.

4. Add soy sauce and more sugar if necessary.

5. Lastly add chopped chillies and coriander leaves.

PEANUT CARAMELS

100g unsalted peanuts
400g can sweetened condensed milk
220g caster sugar
125g butter - chopped
115g (1/3 cup) golden syrup

1. Preheat oven to 180 degrees. Line a lightly greased 20cm x 30cm pan with 2 strips of baking paper that cover the base and extend over the sides of the pan.
2. Roast the peanuts in the oven (in another pan) for about 8 minutes or until the peanuts are fragrant and browned lightly.
3. Combined condensed milk, sugar, butter and syrup in a pan. Stir over low heat for about 35 minutes or until it turns a dark caramel colour.
4. Remove from the heat, stir in the peanuts.
5. Spread the mixture into the prepared pan. Cool.
6. Cut into small pieces.
7. Store in an airtight container at room temperature. It can be kept up to 1 week.

Another kitchen tip!

Does yor wok or frying pan tend to have a lingering smell after frying certain foods?

Try this tip:

1. Wash your wok/pan as usual.
2. Next pour some water into the wok and add used tea leaves.
3. Leave the water and tea leaves to boil for about 20 minutes.
4. Then drain the water and remove tea leaves.
5. Wash your wok/pan again.

You will find that the smell will be gone!

Tip for peeling garlic

If you find peeling garlic a tedious task, try this tip:-

1. Place the cloves of garlic in a bowl of ice water for a few minutes.
2. Remove from bowl.
3. You'll find that it will be much easier and faster to remove the "skins"!!!

HOT & SPICY SQUIDS

Ingredients:

2tbsp vegetable oil
1kg squid – cleaned and cut into rings
8-10 sweet basil leaves
2 kaffir lime leaves – roughly torn
2tsp curry powder
2tbsp coconut cream
2tbsp fish sauce
1tsp sugar
2 red capsicum – seeded and cut into thin strips

Chilli Paste Ingredients:

5 cloves garlic
2cm galangal
2 stalks lemongrass – sliced but use only lower half
1cm ginger
60gm red chillies
5 bird’s eye chillies
10 shallots

Preparations:
1. To prepare the chilli paste, blend all ingredients until smooth.
2. Heat oil in a wok over medium fire. When hot, stir fry blended paste, basil and kaffir lime
leaves for 2 minutes or until fragrant.
3. Add curry powder and coconut cream and cook for 1 minute.
4. Add fish sauce, sugar (to taste) and capsicums.
5. Continue to cook for 3 minutes before adding squid.
6. Stir fry quickly for 3-5 minutes.
7. Serve immediately.

SAFE FOOD PREPARATION

Do you know that how you prepare your meals can greatly affect your family’s health?

Start by practicing these 3 basic food preparation safety tips:

*Wash the lids of canned foods before opening them. This will prevent dirt from getting into
the food.

*Wash dishcloths every week to prevent bacterial infections.

*Sanitise the kitchen sink. The easiest way to do this is to pour 5ml solution of bleach to 1 litre of water down the drain. Food particles trapped in the drain, along with moistness, create an ideal environment for bacterial growth.

CHICKEN NOODLES with THAI SEASONING

CHICKEN NOODLES with THAI SEASONING (serves 4)

Ingredients:
1tbsp oil
500g minced chicken
200g fresh egg noodles, rinsed
2 cloves garlic, crushed
1 medium red chilli, finely chopped
2tsp cornflour mixed with 60ml water
2tbsp fish sauce
2tbsp sweet dark soy sauce
80ml lime juice
2tbsp brown sugar
3 large onions, sliced
250g bean sprouts
1/3 cup chopped fresh coriander
4 kaffir lime leaves, thinly shredded

1. Heat oil over medium fire and quickly stir-fry minced chicken for 1-2 minutes.
2. Add crushed garlic and chilli. Mix well, then add cornflour mixture, fish sauce, dark soy
sauce, lime juice and a little bit of sugar. Cook until the mixture thickens slightly.
3. Add onions, bean sprouts and coriander.
4. Mix well.
5. Add fresh noodles and toss. Sprikle lime leaves and toss again.
6. Serve hot.

Braised Beancurd

serves 5

350gm (2 pieces) soft beancurd - cut into 12 pieces (square)
100gm prawns - remove shell and head
60gm (3 tbsp) canned peas
50gm (1/2) carrot - cut into small pieces
10gm (2pips) garlic - sliced
1 tbsp vegetable oil
1 tsp pepper
2 tsp cornflour mixed with 4 tbsp water
salt to taste
500ml water

1. Heat oil and fry garlic till golden brown.
2. Add in prawns and stir fry for a while.
3. Add in water , carrot and allow to simmer until half cooked.
4. Add in peas, beancurd, salt and cornflour mixture. Stir.
5. To serve, sprinkle with pepper and garnish with spring onion and coriander leaves.
6. Serve hot with rice.

Spiced Date & Walnut Loaf

110g margarine
110g dates - chopped into small pieces
50g walnuts - chopped finely
200g brown sugar
175ml milk
2 eggs
225g flour
1 tsp mixed spice
2 tsp ground ginger
1 tsp soda bicarbonate
12cm x 30cm loaf tin

1. Preheat oven to 150 degrees celcius.
2. Place margarine, brown sugar and milk in a large pan and melt them together over gentle heat. Remove from heat and cool for a few minutes.
3. Beat eggs and add to syrup mixture. Sift flour, spices, ground ginger and soda bicarbonate into a bowl and gradually whisk the syrup mixture into the dry ingredients, little by little, until it becomes a smooth batter.
4. Then lightly fold in the walnuts and about 2/3 of the dates.
5. Pour the batter into loaf tin.
6. Now, lightly drop the rest of the dates on top, pushing them gently in with a skewer to give better distribution. Place cake in the centre of the oven and bake for 1 1/2 hours to 1 hour 50 minutes, to get a very rounded, slightly cracked top.
7. Cool in the tin for 1/2 hour before turning out.

Marshmallow Choc Walnut Fudge

serves 4-6
Ingredients:
250 gm dark cooking chocolate - chopped into small chunks
50 gm butter
250 gm condensed milk
250 gm walnuts - chopped
100 gm mini marshmallows
A pinch of ground cinnamon - optional

Combine chocolate, butter, condensed milk, walnuts and ground cinnamon in a microwave-proof bowl.
Microwave at high power for 2 minutes. Stir to mix well.
Line and grease an 18cm square baking tin.
Sprinkle mini marshmallows over tin.
Pour chocolate mixture into baking tin and allow to cool for 5 minutes.
Leave in fridge to harden.
Once fudge is set, cut into cubes and serve.

Coleslaw with Yoghurt Dressing

serves 2-3
Ingredients:
* 500gm cabbage - shredded
* 1 medium sized carrot - shredded


Dressing:
* 3/4 cup plain yoghurt
* 4 tbsp mayonaisse
* 1 tbsp cider vinegar
* 1 tbsp sugar
* 1 tsp Dijon or normal mustard
* Black pepper - to taste


Combine shredded cabbage and carrot in a big bowl.
In another bowl, combine dressing ingredients and whisk till smooth.
Toss cabbage and carrot with the dressing.
Set aside for 1 to 2 hours in the fridge.
Serve chilled with a sprinkling of black pepper.

Beef Ramen Stir-Fry

serves 2
Ingredients:
225 gram beef, cut into thin strips
1 cup capsicum (any colours you choose) - cut into strips
1/2 cup snow peas
1/2 cup bean sprouts
2 (80g) packets of noodles - any flavour
1 tbsp soy sauce
1 tbsp cooking oil
1 tsp sesame oil

Cook and drain noodles. Reserve some of the cooking water.
In a wok, heat cooking oil on high heat. Add beef, capsicum and snow peas, soy sauce and seasoning packets from noodles.
Add 1 or 2 tbsp of the reserved cooking water if ingredients stick to pan.
Stir fry till beef is cooked through. Add noodles, bean sprouts and sesame oil and toss to combine (about 30 seconds).
Serve. Best eaten immediately.

Prawn Fritters

If you're looking for a tea-time treat for your family, try this recipe for prawn fritters. It'll be a sure hit with everyone!!

This is a picture of my youngest daughter enjoying my home cooked prawn fritters : )

Ingredients:

200 gm self raising flour

6oml evaporated milk

180gm water

1 egg

125 gm big onion - diced

50 gm dried prawns (optional)

15-20gm coriander - finely diced

1-2 fresh chillies - seeded and sliced

1 tsp salt

A dash of tumeric powder

12-15 small fresh prawns

Method:

In a big bowl, mix all ingredients together.

Make sure the mixture is not too watery.

Fry in hot oil till golden brown.

Serve with chilli sauce or tomato sauce (ketchup).

Curry Prawns Spaghetti

Ingredients:
300gm spaghetti - cook as per instruction on packet
300gm prawns - peeled, deveined but leave tail intact
2 cloves garlic - minced
1 large onion - thinly sliced
1 tbsp meat curry powder - mixed with 3 tbsp water
6 sprigs curry leaves
200ml light cream
80ml water
Salt and pepper to taste

Garnishing - Chopped parsley

Heat 2 tbsp oil and saute garlic, onion and curry leaves until fragrant. Add in curry paste and stir fry for 1 minute.
Add in light cream and water. Bring it to a boil.
Add prawns and cook until prawns are just done.
Season with salt and pepper.
Turn off fire.
Toss the cooked spaghetti with curry sauce until well coated.
Garnish with parsley and serve.

Fast Fried Rice

When my husband feels like cooking, this fried rice recipe is his expertise.

Ingredients:

(A) 3 cloves garlic - minced

5 shallots - minced

(B) 10 shrimps - deveined and cut into 2

2 tbsp sweet soya sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp chicken stock granules

1 tsp white pepper

1-2 stalks spring onion - thinly sliced

2 eggs - beaten

2 cups cooked rice

3 tbsp oil - for frying

Heat up oil. Stir fry ingredients (A) until fragrant and golden brown.

Add in ingredients (B) and stir fry for about 3 minutes.

Pour in eggs and stir until half cooked.

Finally add in rice and spring onion. Stir fry until spring onion is soft. Make sure to mix well.

Serve hot.

Tom Yam Seafood Maccheroni

serves 4
Ingredients:-
Tom Yam mixture (combined)
6 tbsp tom yam paste ( i use Maggi)
1 tbsp fish sauce
2 tbsp fine sugar
1/4 cup water


4 tbsp oil
1 large onion - coarsely chopped
250 grams X 2 bags of frozen mixed seafood - thawed
300 grams maccheroni - cooked according to instructions on packet
6 kaffir lime leaves - finely shredded
Juice of 1 kaffir lime
Some coriander leaves - finely chopped



Step 1> Heat oil in pan over medium fire. Once hot, stir fry onion until soft and fragrant (about 1 minute). Add thawed seafood and stir fry for 5 minutes (until seafood cooked). Remove and set aside.
Step 2> Using same pan, add tom yam mixture and bring it to a slow boil. Once boiling, add in cooked maccheroni, stir and mix well.
Step 3> Add cooked seafood, kaffir lime leaves, juice and coriander leaves. Cook until maccheroni is heated through and turn off fire. Sprinkle with some more coriander leaves and serve.

Cornflake Cookies

When Eid (Aidilfitri) comes around every year, this is THE cookie that my mom has to have. She hates to bake so she asks me to make them for her (lol) or she buys them. This is the recipe that i use.
Ingredients:
1 box cornflakes - I use Kellogs
2 eggs
250 grams butter
180 grams sugar (fine sugar)
300 grams wheat flour
1 tsp baking powder
1 tsp vanilla essence

a) Sift flour with baking powder.
b) Crush the cornflakes.
c) Beat butter with sugar till well combined. Then add eggs and beat some more. Add in vanilla essence.
d) Mix in flour and crushed cornflakes. Make sure everything is well mixed.
e) Using a teaspoon, spoon out dough mixture onto greased baking tin.
f) Bake at 180 degrees Celcius.
h) When completely cooled, you can keep cookies in an airtight container.

Chicken with Soy Sauce

I made this delicious chicken dish for dinner yesterday. Actually...this is a staple dish for my family. It's always a big hit with my kids!


Ingredients:
1 chicken - cut into 10-12 pieces
1/2 tsp turmeric powder
salt to taste
1 cinnamon stick
2 star anise
1 large onion - sliced into rings
2 red chillies - sliced thickly
2 green chillies - sliced thickly
sugar to taste

Mixed sauces (mix all ingredients together in a bowl):
2 tbsp oyster sauce
2 tbsp tomato sauce / ketchup
4 tbsp sweet soy sauce
1 tsp thick soy sauce
A little water

Blended ingredients:
5 shallots
3 cloves garlic
1 cm ginger
Cooking instructions:
1. Marinate chicken pieces with turmeric powder and salt for 20-30 minutes.
2. Deep fry chicken until cooked through. Put aside.
3. Remove all but 3 tbsp oil from frying pan. Saute cinnamon stick and star anise for 1 minute.
4. Stir in blended ingredients and fry till aromatic.
5. Then pour in mixed sauces. Stir till sauce is boiling.
6. Put in chicken and keep stirring for 3 minutes. Make sure that chicken pieces is well mixed with the sauce.
7. Add onions and chillies.
8. Season to taste with sugar. Dish out and serve with rice.

Spicy Black Pomfret Fish

I was walking around the supermarket buying groceries for the week when i picked up a handout....

it was a recipe on how to cook black pomfret (bawal hitam). Black pomfret is a type of fish found mostly in the Indo-West Pacific and inhabits coastal areas. These countries include Indonesia, Thailand and Malaysia. A typical black pomfret can grow up to 2.5 feet (76 cm) maximum length.
Pomfret has a light texture and sweet, rich flavor. It has a high fat content, hence its alternate name, butterfish. You can marinade pomfret with tumeric powder and salt and fry it or if you want something a lil' bit more spicy...give this recipe a try!

1 black pomfret - rinsed and cleaned. Then make a cut across the flesh till the bone (so that it will cook quicker and absorb more taste).

Sprinkle a little salt and marinade for 15 minutes.

Rinse the salt very quicly under running water before frying.

Pat dry with paper towel and lightly dust with cornflour.

Fry in wok till golden brown.

Put aside.

Spicy sauce:-

3 to 5 red chillies ( remove seeds)

5 shallots

5 cloves garlic

1 cm galangal

2 cm ginger

1 large onion

Juice from 3 limes

Blend spicy sauce ingredients together till it becomes a paste.

Heat 2 tbsp cooking oil and lightly saute spicy paste until fragrant (about 3 to 5 minutes).

Make sure the paste doesn't burn. Add salt and sugar to taste.

Pour spicy sauce over cooked pomfret.

Serve with rice.

Yums!

MY BIRTHDAY CAKE!

well today (july 8) is my birthday...HAPPY BIRTHDAY TO ME! hehehe..
this is a cake recipe that i make quite often and is a favourite of my husband's.

ABE'S BLUBERRY CAKE
1 cup shortening (i use CRISCO)
2 cups sugar
3 eggs
3/4 cup milk
3 cups flour
2tsp baking powder
2 cups blueberry (fresh or frozen)
1/4 cup flour

Cream shortening, sugar, eggs and milk.
Add 3 cups flour and baking powder.
In a separate bowl, add 1/4 cup flour with blueberries. Mix and then add to the shortening mixture.
Put into a greased baking pan and bake for 30 minutes at 190 degrees celcius.
*Optional : Use icing sugar for dusting

Pita Bread with Chicken Mayo Filling

Ingredients :
3 pita bread
200 grams minced chicken
1 big onion - minced
3 red onions - finely sliced
1 carrot - finely sliced or grated
2 eggs
Some parsley
Some cucumbers - finely sliced
Salad leaves
Mayonaisse
Chilli or tomato sauce (ketchup)

1) Cut each pita bread into two. Heat up the bread on a frying pan (without oil).
2) Meanwhile, fry onions with minced chicken and eggs. Add a pinch of salt. Stir fry quickly.
3) Add the vegetables and keep stir frying.
4) Once the chicken filling is cooked remove from heat.
5) You can add mayonaisse to the filling.
6) Fill up each pita bread with enough filling.
5) Serve with ketchup or chilli sauce.

HOW TO...blanch vegetables

Blanching are a great alternative to preparing vegetables because the quick cooking process doesn't destroy the nutrients compared to boiling or frying and much healthier and easier than stir-frying. They taste great in salads or with a favourite dip. The simple process of putting them into boiling water, then chilling them in iced water, keeps their taste and texture.

Vegetables that are suitable for blanching includes green beans, snow peas, broccoli, cauliflower, carrots, asparagus and most "hard" vegetables.

1) Boil 1 liter of water then add 1 tsp salt.

2) Put vegeatbles in boiling water for 30 seconds to 1 minute - until vegetables are slightly tender. Cook in batches.

3) Remove veggies from boiling water and immediately immerse into a bowl of ice water until cool. This will help preserve their color.

4) Drain vegetables.

5) Once cool, remove and place on a plate lined with paper towels to drain and dry.

6) keep in a paper-lined airtight plastic bag until ready to use.

LIME SPRITZER

Ingredients:-
125 ml water
110 gram sugar
4 lime - cut into 8 wedges
1 tbsp sugar
1.25 litre soda water
Enough ice cubes
Fresh mint for garnish

Combine water with 110 gram sugar in a pan and heat up over medium heat. Stir until sugar dissolves.
Then bring to boil. Remove from heat and allow to cool (approximately 10 minutes).
Place lime wedges and 1 tbsp sugar in another pan and pound both lime and sugar until crushed.
Add cooled sugar syrup and stir well.
Just before serving, add ice cubes, soda water and mint.
Stir gently and pour into individual glasses.

Refreshing Lemonade

Happy 4th of July to my American blog readers! On a sizzling hot summer day, doesn't an ice-cold glass of lemonade sound heavenly??? Here's the recipe for this classic, all time favourite drink.....

400 ml freshly squeezed lemon juice

125 gram castor sugar

4 cm piece cinnamon stick

1 litre water

In a heavy-based saucepan, bring to simmer lemon juice, sugar and cinnamon stick. When sugar dissolves, pour in water and stir. Cook for another 5-6 minutes until syrup comes to a boil again.

Adjust the flavor to taste. Set aside to cool completely, then transfer to a jug. Cover and refrigerate. Before serving, add crushed ice to lemonade.

How to make french omelette???

My family loves eggs. This french omelette recipe is easy to make and its great for breakfast :D
4 eggs
2 tbsp water
A pinch of salt
A dash of black pepper
2 tbsp butter (unsalted if available)

Beat the eggs with water, salt and pepper in a big bowl. Meanwhile melt the butter in a non-stick fry pan over medium heat. Once the butter melts and looks foamy, you can pour in the egg mixture.
When the edge of the omelette begins to set, use a spatula to push the edge towards the center of the fry pan. Tilt the pan to let uncooked portions move to the exposed surfaces.
Repeat these actions until the omelette is almost set but still creamy and shiny.
Then fold the omelette in half and serve.

Spring Rolls

Tea time is great way to spend quality time with your family. Just sit outside, relax and watch your kids play or better yet...go on a picnic.

An easy snack that you can make at home are spring rolls. They're also fun to eat and a sure hit with just about anyone.

Ingredients:-

2 cloves garlic - finely minced

French beans - finely sliced

Carrots - finely sliced

Bean sprouts - tailed
Small shrimps (optional) - minced

1 tsp salt

2 tsp sugar

1 tsp white pepper

A little bit of corn flour mixed with some water

Spring roll skins

1) Heat some oil and fry garlic until fragrant. Add minced shrimps.

2) Mix in french beans and carrots. Stir fry.

3) Put in bean sprouts, salt, sugar and pepper.

4) When the vegeatbles are quite soft, remove from heat and allow to cool.

5) Take one spring roll skin and wipe a little corn flour paste in the middle of it. Then add 1 spoonful of filling onto the skin.

6) Lift up one edge of skin to cover the filling.

7) Fold both ends of skin over to prevent filling from spilling out of the roll. Roll up skin and seal edges with corn flour paste.

8) Deep fry spring rolls until crispy and golden brown. Drain oil and serve.

Buttered Prawns

This dish is a favourite of my kids. Its easy and not spicy...great to eat with steaming hot white rice.

serves 4:-

600 gram large prawns

3 tbsp fresh milk

3 egg yolks

2 tbsp butter

1 tbsp chopped garlic

a few curry leaves

MARINADE INGREDIENTS:

1 egg yolk

1 tbsp rice flour

1) Wash prawns and drain. Cut the feelers but don't discard skins and tails. Make a long slit along the back of the prawns and discard the veins. Dry with paper towels.

2) Mix the marinade ingredients and stir until well combined. Add in prawns and mix thoroughly. Set aside for 15-20 minutes.

3) Heat oil and fry prawns till golden brown. Remove & drain.

4) Pour milk and egg yolks into a bowl. Mix till smooth.

5) Melt butter in a wok. Gradually pour in egg mixture. Fry over low heat and continue stirring to scramble the eggs.

6) Add in the prawns, chopped garlic and curry leaves. Saute over high heat until evenly cooked.

Remove from heat and serve immediately.

The most simply perfect fried rice

Ok..i think i'll start my recipe book with a staple with most Asian families....fried rice.

This recipe is simple, quick and absolutely delicious!

serves 4

INGREDIENTS:

500 gram cooked rice

150 gram chicken breast - diced

150 gram prawns - shelled and deveined

3 eggs

200 gram green peas

1 carrot - diced

2 cloves garlic - minced

60 gram spring onions - minced

200 ml cooking oil

SEASONING INGREDIENTS:

pepper and salt to taste

a dash of light soya sauce

1 tablespoon chicken stock granules

1) Heat oil in wok over medium heat. Put in diced chicken and prawns. Fry until golden brown.

2) Add eggs and mix well.

3) Put in peas, carrots and garlic. Stir fry for 1 minute.

4) Reduce heat. Add in rice and combine well.

5) Sprinkle with seasoning ingredients and mix well for 5-10 minutes.

6) Add spring onions and mix well.

7) Turn off heat....serve and ENJOY!

Easy right??? This dish is a blessing for all you busy moms out there.

My very first blog

WELCOME!

Over the years, i've been collecting recipes from my family, my friends, from cookbooks and the internet. So i thought why don't i share these recipes with everyone?

That's what this blog is for....sharing my love of food with the WORLD :D

I hope everyone enjoy these recipes as much as i have.

cook, eat and be merry...