Vinegar Ripened Tomato Salad Recipe

Vinegar Ripened Tomato Salad Recipe

You'll need

2 heads red and green coral lettuce
6 cherry tomatoes
1 tomato, sliced
1/4 green capsicum, sliced
1/4 red capsicum, sliced
2 tbsp carrot, grated
1 stalk spring onion (optional, for garnishing)

For dressing

1/2 tbsp vinegar
1 small lemon, juice
2 tbsp olive oil
Salt and pepper to taste

Method:

1. Arrange the lettuce on a plate and place the sliced tomatoes and cherry tomatoes at one side.

2. Add sliced red and green capsicum and grated carrot on top of the lettuce.

3. Mix well dressing ingredients and drizzle over the salad.

Nutritional content per serving: Calorie: 84 kcal, protein: 2.4 kcal, carbohydrate: 7.1g, fat: 5.1g,cholesterol: Nil, dietary fibre: 1.4g

All recipes serve two. Bon appetit!

Resepi Ayam Kukus Halia

RESEPI AYAM KUKUS HALIA

BAHAN-BAHAN

500 gm ayam (bahagian paha )
4 sudu teh lada putih
1 sudu besar minyak bijan
2 sudu besar madu
150 gm halia (dikisar halus )
100 gm bawang putih (dikisar halus )
100 gm bawang merah (dikisar halus )
50 gm daun sup (dihiris halus )
50 gm daun bawang (dihiris halus )
garam secukup rasa

CARA MEMBUATNYA

1. Bersihkan ayam dan gaul bersama bahan-bahan yang telah dikisar
2. Masukkan dan gaul dengan lada putih ,minyak bijan dan madu
3. Biarkan seketika selama sejam
4. kemudian kukus ayam tersebut sehingga masak

Asian Salisbury Steak Recipe

Asian Salisbury Steak Recipe


Ingredients
12 ounces 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry breadcrumbs
4 tablespoons hoisin sauce, divided
2 tablespoons minced fresh ginger
3 teaspoons canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups)
1/2 cup Shao Hsing rice wine, or dry sherry

Preparation
1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1-3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Enjoy!

Note:
The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape – the flavors are Asian rather than European and it's served atop a tender bed of sautéed watercress. Add brown rice or rice noodles and a cold Tsingtao beer.

Serves: 4
Preparation: 35 minutes

Nutrition Facts
Per serving:
303 calories
13 g fat (4 g sat, 6 g mono)
56 mg cholesterol
18 g carbohydrates
21 g protein
2 g fiber
392 mg sodium
623 mg potassium

Nutrition Bonus: vitamin C (140% Daily Value), vitamin A (70% DV), potassium (18% DV), iron (15% DV)

Source: Link

Homemade Kaya Recipe

Homemade Kaya Recipe

Ingredients
3 eggs
2 egg yolks
150g castor sugar
250ml thick coconut milk, from grated white of 2 coconuts
3?4 screwpine leaves (pandan leaves), knotted

Method

Break eggs into a mixing bowl. Add in egg yolks and beat by hand until yolks and whites are well blended.

Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.

Strain mixture into a heatproof container. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40?50 minutes non-stop or until mixture turns into a thick custard mixture.

Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.

By Amy Beh

Resepi Nasi Kurma

Resepi Nasi Kurma

Bahan A:
5 sudu besar marjerin
6 kuntum bunga cengkih
2 ulas bawang merah - dihiris
2 ulas bawang putih - dihiris
50 gm buah kurma - dibuang biji

Bahan B:
3 cawan beras wangi
4 cawan air
1/4 sudu garam
Sedikit pewarna kuning
100 gm sayur campuran

Cara menyediakan:

1. Panaskan marjerin dan tumis bahan A. Masak sehingga wangi.

2. Masukkan bahan B dan tunggu sehingga separuh masak. Masukkan pula buah kurma dan biarkan nasi masak.

Source:Saji

Resepi Bebola Tauhu Bakar

Resepi Bebola Tauhu Bakar

BAHAN-BAHAN:
2 keping tauhu } dilumatkan
40 gm lobak merah
10 gm daun bawang } dihiris
90 gm isi udang
1 biji putih telur } dipukul
25 gm bawang besar } dicincang
1 sudu besar perencah kari
1 sudu besar minyak sayuran
1 sudu besar tepung jagung
1 helai daun kunyit } dimayang halus
Garam secukup rasa

CARA MEMBUAT:
1. Campurkan ke semua bahan kecualiminyaksayuran dan daun kunyit. Gaul sehinggasebati.
2. Bentuk adunan menjadi bebola.
3. Sapukan minyak sayuran pada loyang dan masukkan bebola tauhu ke dalam loyang. Seterusnya taburkan daun kunyit.
4. Bakar adunan pada suhu 180 darjah Celsiusselama 30 minit. Hiaskan di atas lada benggala yang dipotong seperti bunga.

Resepi Kerapu Masam Manis

Resepi Kerapu Masam Manis

Bahan-bahan:

1 ekor ikan kerapu saiz sederhana

1 biji lada benggala - dipotong dadu

Sepotong nanas - dipotong kecil

1 biji timun - dikerat 4 cm dan dipotong memanjang

1 labu bawang besar - dipotong bulat

1 biji tomato - dibelah 6

2 cm halia - dimayang

3 ulas bawang putih - dicincang

1 biji telur - dipukul

3 sudu besar tepung jagung

2 sudu besar sos cili

1 sudu besar sos tomato

1 sudu besar sos sotong

1 cawan air

Garam, cula dan serbuk perasa secukupnya

Minyak untuk menggoreng dan menumis

Cara Menyediakan:

1. Ikan disiang, dibersihkan dan dikelar.

2. Sapu ikan dengan telur dan taburkan tepung jagung di atasnya. Tinggalkan sedikit tepung jagung untuk dimasuk ke dalam kuah.

3. Panaskan minyak di dalam kuali. Pegang ekor ikan dan siramkan minyak panas agar sirip dan bahagian isi yang dikelar terbuka. Ulang beberapa kali kemudian baru letakkan ikan dalam kuali. Goreng hingga masak, tetapi tidak perlu terlalu garing. Angkat dan letakkan ke dalam pinggan bujur.

4. Panaskan setengah cawan minyak dan tumiskan bawang putih dan halia. Kacau hingga naik aromanya.

5. Masukkan bawang besar, tomato, nanas dan timun. Kacau lagi hingga rata.

6. Masukkan sos tomato, sos cili, sos sotong, garam, gula, serbuk perasa dan air. Kacau hingga rata.

7. Bancuh tepung jagung dengan sedikit air supaya tidak berketul kemudian tuangkan ke dalam kuah dan kacau.

8. Akhir sekali masukkan cili benggala dan kacau hingga rata. Padamkan api dan siramkan ke atas kuah. Hiaskan mengikut cita rasa tersendiri dan hidang panas-panas.

Resepi Ayam Lada Hitam

Resepi Ayam Lada Hitam

Bahan-bahan:

1 ekor ayam - dibersih dan dipotong sederhana besar

2 ulas bawang putih - dikisar halus

1/2 cawan cuka

3 hiris limau nipis

3 cawan air

1 sudu kecil tepung jagung - dibancuh dengan sedikit air

1/2 cawan kicap cair

1/2 cawan kicap pekat

2 sudu kecil lada hitam - ditumbuk halus

1 sudu besar minyak untuk menumis

4 biji ubi kentang - dibersihkan, dipotong sederhana besar & direbus (tidak terlalu empuk)

Sedikit daun sup dan daun bawang

3 sudu besar minyak sapi

Beberapa tangkai cili kering - dipotong 3



Cara Menyediakan:

1. Perap ayam semalaman bersama bawang putih, kicap cair, perahan air limau nipis dan cuka.

2. Masukkan ayam dan air (separas ayam) dalam periuk.

3. Campurkan kicap pekat dan lada hitam. Didihkan selama 20 minit.

4. Masukkan 1/2 cawan air dan didihkan sekali lagi hingga kuahnya pekat.

5. Sementara itu, cairkan minyak sapi dalam kuali, masukkan kentang dan cili kering seketika, kemudian masukkan ayam yang dididihkan.

6. Akhir sekali masukkan tepung jagung yang dibancuh air.

7. Setelah kuah pekat, hias dan hidangkan.

~ Saji Online

Resepi Siakap Sos Thai

Resepi Siakap Sos Thai 

BAHAN-BAHAN:

1 ekor ikan siakap (sederhana besar)
5 ulas bawang putih
3 cm halia
2 batang serai (hiris)
2 helai daun limau purut (hiris)
1 sudu kecil serbuk kari
5 tangkai cili padi (ketuk)
1 sudu besar sos ikan
1 labu bawang besar (hiris)
100 gm tepung jagung

CARA MENYEDIAKAN:

1. Kukuskan ikan siakap selama 15 hingga 20 minit.

2. Sementara menunggu ikan masak. Tumis bawang putih, halia dan serai, daun limau, serbuk kari, cili padi dan bawang besar.

3. Setelah naik bau, tuangkan dua cawan air dan juga sos ikan.

4. Kemudian campurkan tepung jagung untuk memekatkan kuah. Masukkan garam dan gula secukup rasa. Tuangkan ke atas ikan kukus tadi.

Recipe: Durian Moon Cake

Durian Moon Cake Recipe

Ingredients for pastry:
300g golden syrup
3/4 tbsp alkaline water
95g corn oil
400g plain flour - sifted
1/4 tsp thick soy sauce (for colour)

To make the pastry:
1. Combine golden syrup and alkaline water in a mixing bowl.
2. Add corn oil and mix with a wooden spoon.
3. Add thick soy sauce and stir well. Set aside for 4-5 hours.
4. Fold in sifted flour and mix evenly to form a smooth dough.
5. Set dough aside again for another 4-5 hours

Ingredients for durian filling:
300g durian flesh - blend into puree
500g lotus seeds - boil in 1,200ml water until soft and blend into a paste
4 tbsp castor sugar
500g castor sugar* 2 tbsp maltose

To make the filling:
1. Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel.
2. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till mixture thickens.
3. Add oil gradually and mix well. Add durian and maltose. Stir until mixture is smooth and does not stick to the centre of the wok.
4. Remove and cool, preferably overnight, before dividing the filling into 110g balls.
Footnote: If you like a filling with a nutty bite, add 50g toasted olive nuts after the filling has cooled completely.

To make egg glaze, mix well and strain:
1 egg yolk
1 whole egg
1 tbsp water
Pinch of salt

To make the moon cake:
1. Divide pastry dough into 45g balls. Flatten dough and wrap durian filling.
2. Dust wooden mould lightly with flour, tapping out any excess.
3. Put dough-wrapped filling into mould. Knock out and place moon cakes on slightly greased tray.
4. Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool for 1 minute.
5. Brush with egg glaze and bake for another 5 minutes or till done

Resepi Sotong Salut Rangup

Resepi Sotong Salut Rangup

Bahan-bahan:

300 gm sotong - bersihkan
2 cawan tepung naik sendiri
2 cawan tepung gandum
1 biji telur
1 sudu besar ketumbar - ditumbuk
1 sudu kecil jintan manis - ditumbuk
1 sudu kecil jintan putih - ditumbuk
1 sudu kecil lada hitam - ditumbuk
Garam secukup rasa
Air secukupnya
Minyak untuk menggoreng

Cara Menyediakan:

1. Gaul kedua jenis tepung, campurkan dengan bahan tumbuk dan garam. Bahagikan kepada dua bahagian.

2. Satu bahagian dicampur telur serta air dan diadun sehingga menjadi bater untuk menggoreng pisang.

3. Panaskan minyak, celup sotong dalam bater dan golekkan ke dalam satu lagi bahagian tepung. Goreng hingga kuning.

4. Hidang dengan sos cili.

Vegetarian Nasi Lemak Recipe

Vegetarian Nasi Lemak Recipe

Ingredient
2.5 cups rice
1 stalk lemongrass
20g ginger
2pcs pandan leaf
250ml coconut milk
5g salt

Method

Wash rice and add water and all the ingredients. Cook.

Recipes: Heirloom Baby Vegetable Open Tarts

Heirloom Baby Vegetable Open Tarts Recipe

Ingredient

300g unsalted butter, cubed and still cold

600g plain flour

½ tsp salt

170ml chilled water

2 big onions, each sliced horizontally into 4

6 garlic cloves, crushed

450g golden pumpkin, cut into 1-inch cubes

4 heirloom baby beetroot, leave stems 3-inch long

200g baby carrots

Salt flakes and black pepper

Olive oil

150g baby radishes, thinly sliced

100g feta cheese

50g fresh parsley

50g fresh basil

Method

1. Using a food processor, combine quickly butter with the flour and salt. It need not be thoroughly combined. Remove onto floured tabletop and make a well in the centre of the butter-flour mixture. Slowly add chilled water while mixing in flour.

2. Use fingers to gather the dough together and wrap in plastic wrap to chill for at least two hours.

3. Remove dough onto floured table, without the wrap, at least 15 minutes before rolling. Rub some flour onto rolling pin for easy handling and gently roll pastry away from you.

4. Turn the pastry clockwise to 30 degrees and roll away again. Do the same again till pastry is about 1/4-inch thick. Sprinkle a little more flour to help you roll easier but do not over flour it.

5. Lightly brush a nine-inch square tin with melted butter. Gently place pastry onto tin and use your fingers to push the pastry against the edges of the mould. Cut excess off the edges. Refrigerate for another 30 minutes.

6. Preheat the oven to 175 degrees C. Place a piece of greaseproof paper onto pastry allowing two inches of paper to hang over the edge.

7. Place baking beans onto the paper, making sure there are some at the edges and bake for 15 minutes. Remove the beans and paper. Bake for another 10 minutes till golden. Cool.

8. Meanwhile, toss vegetables separately with olive oil and season with salt flakes and freshly ground black pepper. Place each vegetable on separate small baking trays and roast in the oven till cooked. Test with a skewer to make sure they are just nicely cooked.

9. When the roasted vegetables are ready, place everything in a large mixing bowl. The heirloom baby beetroot must be thickly sliced. Add radishes, 85gm of the feta cheese and oven-dried tomatoes.

10. Place the baked tart onto a nice platter and carefully ladle all the filling into the baked tart. Crumble the remaining feta and garnish with the extra torn fresh parsley and snipped fresh basil.

by JULIE SONG

Chicken / Meat Curry Recipe

Chicken / Meat Curry Recipe

Ingredients:
1/2 kg meat/chicken
100 gm potatoes
Coconut milk
1 packet of Curry Powder (add water to make paste)
5 Bombay Onions (sliced or pounded)
2 cm ginger (thingly sliced and cut into strips)
Cooking oil

Cooking Instructions

1. Fry (sliced or pounded) onions and ginger until golden brown.
2. Add curry powder paste, mix well and fry until fragrant.
3. Add meat/chicken and leave on low beat, stirring occasionally, until the meat/chicken is half-cooked.
4. Add coconut milk and potatoes, leave on low heat until cooked. Add salt to taste.