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ayam masak kicap(chicken in sweet sauce)

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ayam masak kicap(chicken in sweet sauce)

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✅1 whole 🐓 cut into 12

depending on your preference

✅Sweet sauce (kicap manis)

✅spice 4 friends

✅vineger (cuka)

water

✅dried chillies, onions and garlics (grind/blender)**

✅whole buttoned mushrooms(canned)cut into halves

✅🍅 cut 4

✅🥔 slice about 1 inch and fry 3/4 cooked

✅Yellow onions, slice round

✅cornflour mixed with water

💕Heat oil in the pan

💕Add spice 4 friends than

than items **

💕stir well till fragrance

💕Add black sauce and vinegar

stir well, than add the chicken.

💕Mix well and add some water

cover to make sure the chicken is cooked

than add mushrooms and the potatoes

add secukup rasa according to your taste

(may add a bit of salt)

add the tomatoes, onions and lastly the cornstarch mixed..

*Gravy should not be so thick

can add few green & red chilli padi

if you like…

By Love Cinta💕

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Can eat with Chicken Rice

You can marinate whole or cut into pieces

1. 150g Chillies sos

2. 150g Tomatoes sos

3. 200g honey / sugar.

4. 2 teaspoons Pepper ( up to you if want more spicey

5. 200g Butter

6. 150g Sweet soybeans (kicap manis)

7. Add all together with the chicken.

8. Leave ard 1/2 to 1 hr.

pre heat the oven ard 10mins .

9. Temperature 180degree

10. Lastly grilled the chicken at 25mins or golden brown.

11. From Latifah’s kitchen

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Ingredients Part A

Yellow onion - 1/2 PCs

Green capsicum - 1 small

Garlic - 2 cloves

Green chili - 2pcs

Tomatoes - 2 PCs deseed n diced

Pure olive oil - 1 thsp

Minced beef -500 gms

Parika - 1 tsp

Cumin - 1 tsp

Black pepper - 1/2 tsp

Cayenne pepper - 1/2 tsp

Salt 1/2 tsp

Lemon juice - 1 tbsp

Instructions:

1.Add onion, capsicum, chilli and garlic into a chopper and chop finely.

2.Deseed tomatoes and dice into small pieces.

3.Heat olive oil in a wok

4.Saute the blended ingredients until fragrant.Add in the minced beef.Stir fry for a couple of mins.

5.Add in black pepper,paprika,cumin and salt.Cook until beef is almost dried and add in tomatoes.

6.Once cooked add I lemon juice.Cool before topping on dough.

Pide

Bread flour -500 gm

Salt - 1 tsp

Sugar - 1 tbsp

Instant yeast - 4 tsp

Warm water -300 ml

Pure olive oil - 1 & 1/2 tbsp

This with get about 10- 12 PCs

Instructions

1.Add flour,salt,sugar and yeast into mixing bowl.Mix well

2.Make a well on the middle of the bowl.Add 300ml of warm water.

3.Mix the dough until they become soft and Add 1 tsp of water if dough becomes dry.Knead for 8mins.

4.The dough should be soft.Fold the dough and coat with 1 tsp olive oil.Cover with cling film and towel.

5.Let the dough rise in a warm place for 1 hr.

6.After 1 hr punch the dough and cut into 50 gms each.Round the dough and let it rise cover for 15 mins before rolling.

7.pre heat oven 180 degc top and bottom heat.

8.Arrange topping into dough.Crimp the sides.

9.Brush the sides with olive oil or nigella seeds.

10.Bake in the oven for about 25 mins or till golden brown.

With love to all mommies.

-Amina The Beauty Room.

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Ingredients:

1kg potatoes (cleaned, boiled and cut into bite-sized cubes)

1/2kg minced meat (cooked with salt and pepper seasoning)

1/2kg yellow onion (diced)

5 tablespoon tumeric powder

5 eggs beaten

200g mixed vegetable

Salt to taste

Fried shallots for garnishing

Chopped celeries for garnishing

How to Prepare:

Heat oil in pan

Add yellow onion and fry until fragrant

Then add tumeric powder and stir well

Add the beaten eggs and scramble in the pan

Add salt to taste

Add minced meat

Add mixed vegetables

Add diced boiled potatoes

Mix them well

Add seasoning

Lastly, drizzle the chopped celeries and fried shallots

Serve warm!

Remember to smile and recite lots of dzikir when cooking!

Loads of love,

Siti Munira Batra

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Ingredients

1 whole chicken - cut into 10pcs or use chicken parts

1 tablespoon curry powder

1 tablespoon turmeric powder

2 tablespoon cornflour

1 teaspoon salt

1 teaspoon chicken stock powder

Afew strands of curry leaves

Oil for deep frying

Method

Cut, clean and wash chicken, pat dry with kitchen paper towel

Mix all the above ingredients except curry leaves and oil.

Add in the chicken to the mixture, marinate for 30 minutes or more

( the longer the marination process the better )

Heat oil over medium heat/flame

Fry the chicken parts

When chicken is halfway cooked, add in the curry leaves

Fry until chicken is well cooked and curry leaves are crispy

Drain the fried chicken and curry leaves on kitchen paper towel.

Serve hot with salad on the side or French fries with chilly sauce .

Enjoy yr meal

With Love

Harfa Abdul Karim

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Tharid – The Beloved Meal of Prophet saw:

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Tharid – The Beloved Meal of Prophet saw:

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Ingredients:

Meat : Lamb shoulder but you can use any meat cut you prefer.

Gourd or Squash / Potatoes and carrots

Spice mix : An easy mix is bay leaves, cumin, clove, cardamom, turmeric powder, black peppercorns and salt to taste.

Tomato paste : use it to help thicken the broth.

Water : Enough to create the broth.

Bread : french loaf bread so that it holds enough of its shape after being soaked in the broth.

Steps:

Start by boiling the lamb in a large pot. Remove the lamb and set aside once cooked through. Drain the remaining water.

In the same pot, heat oil or ghee.

Add the vegetables and spice mix and cook for a few minutes, until they start to soften slightly.

Then, add the cooked lamb to the pot.

Next, add tomato paste and enough water to cover everything and let this cook until all ingredients are fork-tender.

Strain the broth for any residue that may have floated to the top.

Assembly:

Tear pieces of French loaf bread and place at the bottom of a large flat dish with raised sides

Place the meat and vegetables over the bread

Pour the broth over the dish

Optionally, garnish with fresh herbs.

Zarina Wright

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Ingredients for Grinding:

2 Large Onions

5 Cloves of Garlic

A small piece of Ginger (if using minced meat)

Other Ingredients:

4 Cans of Pool Beans (3 cans blended, 1 can lightly mashed)

1-2 tablespoons of Beef Curry Powder

2-3 tablespoons of Coarse Cumin Powder

1-1.5 tablespoons of Cumin Powder

1-1.5 tablespoons of Coriander Powder

1 tablespoon of Black Pepper

300g Minced Meat (optional, can be included or omitted)

2 tablespoons of Ghee

Toppings:

Chopped onions (diced)

Sliced green chilies

Lime (Kasturi lime or key lime)

Fried sunny-side-up eggs

How to Prepare:

1. Sauté the ground ingredients (onions, garlic, ginger) until fragrant.

2. Add the coarse cumin powder, cumin powder, and curry powder.

3. If you like spice, add a little black pepper (lada sulah).

4. Add minced meat (if using).

5. Add the blended pool beans and let it boil.

6. Season with salt to taste and add a bit of ghee.

7. Serve with French bread for the best experience.

Siti Suhailah

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Ingredients

2 biji bawang besar

4 bawang putih

4 biji kentang

segengam udang kering di tumbuk

4 biji telur

daun sop/bawang

bawang goreng

1 batang çili merah ( optinal)

Cara2

1. Kentang di rebus , buang kulitnya , potong kecil

2. Hiris bawang besar dan bawang putih tumis dengan sedikit minyak . Setelah layu masukkan udang kering , lada putih

3. Pecahkan telur bila setengah masak, masukkan kentang dan gaul rata , garam seçukup rasa

4. Setelah masak boleh di hidang dengan daun sop/bawang , bawang goreng dan çili merah yg di hiris ( optinal )

A very simple recipe , my late father favourite meal 😊

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Makanan Org Jawa

Bahan2

250 gram kacang hijau.

Di Rendam selama

1hari..

Selepas itu

Buang Air nya Dan toskan .Lalu tunggu sampai kacang Berputik

Buang kulit kacang hijau semampu nya

Bawang Besar 2 Biji**

Bawang putih 6 Biji**

Lada kering Dlm 10 tangkai**

( Nak pedas lebihkan)

10 Tangkai lada kering Di gunting serong Halus2

Tahu 2 keping

Di potong macam french fries potong Pendek2 jgn Panjang2 Lalu di goreng

Tempeh 1paket yg dlm plastic .

Potong memanjang juga.

Lalu di goreng

Sedikit Minyak untok

Menggoreng

50 gram ikan bilis yg telah siap belah 2.**

50 gram ikan bilis yg telah di belah 2

Di goreng

Serai 1 batang**

Sedikit suun di rendam

Garam

Gula

Perasa

Cara2 nya

Blend semua yg Bertanda **

Tumis dgn Minyak

Bahan2 yg bertanda **

Setelah Garing

Blh lah di masuk lada kering yg di gunting serong tadi Dan suun yg di rendam Dan kemudian masuk kan kacang hijau gaul hingga sebati masuk kan

Garam & sedikit Gula Dan juga perasa.

Setelah rasa nya ok masukan tahu yg telah di goreng & tempeh & ikan bilis yg di Goreng gaul semua setelah sebati semua Boleh lah tutup API..

Dah siap!! Untok Di makan bersama Nasi😋

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3 ke 5 kg Tulang bahagian kaki kambing

1/4 senduk cili boh atau cili kering

2 senduk cili sos

2 senduk sos tomato

1 tin tomato puree

2 senduk basar bawang Merah

6 Ulas bawang puteh

10 Ulas bawang kecil

1 inci halia

2 sudu serbuk Laga hitam

2 senduk rampah Tulang

4 beradik Bunga lawang kayu manis

Pelaga- cengkih

Garam / gula secukup rasa

Perwana Merah

Tempong jagung

Telur pecah kan Kasi

Kuah dia pekat

Cuci Bersih Tulang

Lepas tu rebus.

Lepas daging tu dah masak bahan semua jadi Kak masuk semua kat dalam.periuk. bawang dan tomato Kak potong dadu ok letak dauh limau

Daun pudina

Boleh add any Pasta sauce untuk tambah kan rasa

Dauh Salam

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Ingredients:

🥩 600 grams (1 kati) tripe or spleen

🧅 10 shallots

🧄 5 cloves of garlic

🌿 1 teaspoon of coriander

🍋 1 stalk of lemongrass

🫚 A small piece of ginger

🫚 A small piece of galangal

🧂 Salt, sugar, and tamarind

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Instructions:

1. Boil the Meat:

Boil the tripe or spleen until tender.

2. Prepare the Spice Paste:

Grind the shallots, garlic, coriander, lemongrass, ginger, and galangal into a fine paste.

Add salt, sugar, and tamarind to taste.

3. Coat the Meat:

Mix the boiled tripe or spleen with the spice paste until fully coated.

4. Skewer the Meat:

Use skewers (preferably bamboo) to thread the coated meat.

5. Grill the Satay:

Grill the satay over hot charcoal 🔥 until golden brown and cooked thoroughly.

Turn frequently to prevent burning.

6. Serve:

Serve with a sauce made from the leftover spice paste and the juices from cooking the meat.

~ Jules Mother-in-law (Almarhum Sa'amah Somali)

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Serves for 4

Ingredients

Dory Fillets

1/4 cup (35g) Plain Flour (seasoned)

60g Butter

1/2 of Lemon juice

2 Tablespoons Fined chopped Parsely

Steamed potatoes & Green Bean

To start off this recipe:

1. Pat fish fillets dry with paper towels and dust with seasoned flour, shaking off any excess.

2. Melt half of the butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and for 2 to 3 minutes each side, until tender and golden. Remove to warm plates.

3. Add remaining butter and lemon juice to pan, use medium heat and stir for 1 minute, until well combined. Stir through parsley. Serve your fish with lemon butter sauce recipe with steamed potatoes and green beans and spoon over sauce.

***Tip: Take care not to burn the butter when you’re making the sauce — cooking it just enough so it’s golden and tastes nutty.

Siti Aishah

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125 g butter

½ cup of sugar

1 1/3 flour

2 big apples

1 tbs cinnamon

2 tbs sugar

Preheat oven to 180C/160C fan-forced

To make the crumble, combine the flour, sugar, and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.

Clean and cut the apples into wedges, then transfer them to an ovenproof dish. Sprinkle the cinnamon and 2 tablespoons sugar over the apples and mix well. Next, sprinkle the crumble.

Bake in over for 20 to 25 mins or utile golden. Serve warm with Ice cream or whipped cream.

-Salawati Abdullah

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Bahan² Kentang (1):

Kentang 1kg (Buang kulit. Rebus & lenyek)

Mozzarella / Cheddar cheese 1 packet

Fresh milk 1/2 kotak kecil

Butter 1/2 cawan

Garam secukup rasa

Serbuk lada putih secukup rasa

Satukan kesemua bahan di dalam bekas kecuali cheese. Gaul rata.

Bahan² Inti (2):

Minyak masak (agak²)

Daging cincang 1/2kg

Carrot 2 batang dipotong dadu

Cendawan butang 1 tin (dah disiap hiris) - Optional

Bawang holland besar 1 biji dipotong dadu

Bawang putih 5 biji dicincang

2 sudu besar serbuk kari daging

1/2 sudu besar serbuk cili

1/4 cawan Tomato sauce

2 biji Tomato buah potong dadu

Daun ketumbar ikut citarasa sendiri

Garam secukup rasa

Serbuk ajinamoto secukup rasa

2 sudu kecil Serbuk halia

Tumis bawang holland dan bawang putih hingga naik bau. Masukkan serbuk kari daging, serbuk cili dan serbuk halia. Tumis hingga naik minyak. Kemudian masukkan daging cincang and carrot. Tambah air sedikit untuk empukkkan carrot dan daging. Bila daging da masak, masukkan cendawan butang, tomato sauce, tomato buah, garam and secukup rasa. Gaul hingga rata. Masak inti hingga kering sedikit. Kalau intinya lembab, lapisan nya kurang cantik. Last masukkan daun ketumbar.

Dalam loyang, lapisan pertama kita letak inti daging cincang dan lapisan seterusnya kentang lenyek dan cheese mozzarella/ cheddar. Masuk dalam oven. Bila cheese nya nampak kekuningan, maka Shepherd's pie kita dah siap.

Siap yang suka pedas, boleh tambah lada padi di dalam bahan inti daging.

Temperature: 180°c selama 15 minit (bergantung kepada oven masing²)

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7 Biji telur - Yang Besar

500g gula halus

450g Tepung Gandum

700ml santan cair - untuk dikisar bersama daun pandan

700ml santan pekat - hangat & sejukkan

6 helai daun pandan

* 2 helai daun limau purut

* 2 batang kayu manis

* 1 sudu kecil jintan manis atau jintan kasar

350g minyak sapi - dicairkan

1 sudu kecil garam

Sedikit pewarna hijau

Cara-caranya:

Bahan yang bertahan * dicuci dahulu dan diketuk sebelum diblend bersama daun pandan dan santan cair hingga halus. Kemudian tapis dan perah airnya.

Dalam mangkuk besar, pukul telur dan gula hingga larut. Masukkan tepung, santan pekat dan campuran perahan daun pandan. Tapis lagi supaya tepung tidak bergentel.

Masukkan minyak sapi, garam dan pewarna. Kacau hingga sebati. Tuang dalam acuan dan bakar dalam oven selama 30 minit atau hingga aduan masak.

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Nasi Tomato Dapur Mame- Puan Haniffa Bee

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Nasi Tomato Dapur Mame- Puan Haniffa Bee

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Bahan kisar untuk rencah nasi:

3 biji bawang besar

5 ulas bawang putih

5cm halia

Rempah tumis:

1 batang kayu manis

5 biji pelaga

5 kuntum bunga cengkih

Bahan yang lain:

Minyak Sapi (QBB)

3 helai daun pandan (dicuci & diikat)

5 biji tomato (dihiris halus/dipotong 8 sebiji)

3 sudu makan tomato puri

Panaskan periuk bersama minyak sapi dan masukkan rempah tumis serta bahan kisar bersama daun pandan. Ditumis hingga kekuningan. Kemudian masukkan tomato puri dan hirisan tomato dimasak sebentar.

Siapkan periuk nasi dengan sukatan air mengikut sukatan beras Basmati (contoh 4 cawan beras memerlukan 5 cawan air), 1 setengah sudu garam dan helain daun pandan. Biarkan air mendidih sedikit.

Setelah mendidih masukkan rencah nasi tomato yang telah disiapkan tadi, serta beras Basmati (yang telah disukat dan dicuci)

Apabila nasi sudah separuh kering, masukkan 200ml susu cair, hirisan daun ketumbar dan bawang goreng. masak hingga naik wap.

Sedap dimakan bersama kuah ayam masak merah dan paceri nenas.

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ingredients:

1 whole seabass/red snapper (Abt 700gm)

Sauce:

mix all these ingredients in a bowl

2 lemon grass (smashed- cut into 3 lengthwise)

6-8 red & green birdeyes chilly (cili padi) chopped coarsely

8-10 cloves garlic -chopped finely

A small bunch of coriander leaves with n roots - washed 1st n chopped coarsely

Reserve some for garnishing

3-4 big green limes - squeeze juice 1/4 cup

3tbsp fish sauce

1tbsp sugar - to taste

1tbsp or 1 cube chicken stock

Salt to taste

Method:

Place steamer on the stove over medium heat.

Clean n wash fish

Place fish on a plate or baking dish that is heatproof

Steam fish for Abt 8-10 mins - check for doneness.

Pour the sauce over the fish n continue steaming for about 5-8 mins.

Remove the plate/baking dish from the steamer

Garnish with coriander leaves

Serve best with rice n omelette

Happy cooking

With love - Harfa Abdul Karim

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Creamy Tom Yam Spaghetti

Ingredients

1pack spaghetti - boil n strain - reserve the water Abt 2cups ( reserved pasta water)

4 cloves garlic - chopped finely

2 whole onion - diced

200gm prawns - deshelled n deveined

20 gm salted butter

30 ml olive oil

3-4 pcs Kaffir leaves - cut finely lengthwise

2-3 tbsp Tom Yam Paste

200ml cooking cream

600gm water + reserved pasta water

10 tomato cherry - cut into 2

1tbsp or 1 cube chicken stock

1 tbsp chilly flakes

Salt to taste

Coriander leaves for garnishing

Method :

1. Boil pasta - strain

2. Place a frying pan over medium heat

3. Add in olive oil n butter

4. Saute the onions till translucent

5. Add in garlic

6. Add in Kaffir leaves

7. Stir - ensure garlic is slightly golden in colour, add in Tom Yam Paste, sautee

8. Add in water, tomato cherry, cooking cream, chicken stock, salt.bring to a boil

9. Add in prawns stir till prawns are cooked

10. Stir in the cooked spaghetti, mix well for about 3-5mins . Ensure spaghetti is nicely coated with the sauce.

11. Sprinkle the chilly flakes

12. Mix well & serve on a platter, garnish with chopped coriander leaves

Best serve with a bowl of salad

Happy cooking

With love - Harfa Abdul Karim

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*Bread Starter Ingredients*

- 300g bread flour

- 1 packet yeast (dissolve in water first)

- 1 tablespoon butter

- 2 oz fresh milk

- 4 ½ oz water

*Instructions for Bread Starter*

1. Dissolve yeast in water first.

2. Mix all the ingredients, including the yeast, until well combined.

3. Let it sit for 2 hours.

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**Bread Dough Ingredients**

- 1 kg plain flour

- 1 glass sugar

- 2 eggs

- 1 can sweetened condensed milk

- 2 glasses water

- A little salt

**Instructions for Bread Dough**

1. Mix sugar, eggs, condensed milk, water, and salt until well combined.

2. Then, add the bread starter into the mixture and mix again.

3. Gradually add wheat flour while mixing until fully incorporated.

4. Let the dough rest for 1 hour.

5. Grease a baking tray with butter.

6. Take a little oil in a bowl, dip five fingers into the oil, then take some dough and shape it into balls (size as desired).

7. Arrange the dough balls on the tray, leaving some space between each.

8. Let them rise in the tray for about 2 hours (if the weather is hot, they will rise faster).

9. Bake in a preheated oven until the top turns a deep golden brown.

10. Remove from the oven and brush the top with butter for a shiny finish.

-Ella amat

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Sautéed Chili Paste with Averrhoa Bilimbi (Sambal Tumis Ikan Bilis Dengan Belimbing Buluh)

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Sautéed Chili Paste with Averrhoa Bilimbi (Sambal Tumis Ikan Bilis Dengan Belimbing Buluh)

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Ingredients:

2 Onions

3 Cloves Garlic

Shrimp Paste (cut 1 small cube same size like anchovies stock)

Anchovies (small bowl to fried)

Anchovies (soak in smaller bowl with hot water to Blend)

Dried Chillies (soak in medium bowl with hot water)

Averrhoa Bilimbi (20 or more as your preference)

1 Cube of Anchovies Stock

2 Tamarind Slice

Salt (to your taste)

Seasoning (Perasa or Cukup Rasa Maggi) (to your taste)

Sugar (to your taste)

To start:

1. Blend Onion, cloves garlic, shrimp paste, soak anchovies and dried chillies, till become paste.

2. Heat up the pan with cooking oil and pour the blended paste on to the pan.

3. Put in the tamarind slice and anchovies cube stock in the pan and stir for a while.

4. Once the oil breaking or splitting is a stir frying process of properly and completely cooking dried chilli paste.

5. Add in salt, seasoning and sugar, stir for 5 minutes and leave it for 10 minutes in slow fire.

6. Put in the Averrhoa Bilimbi (Belimbing Buluh) on the sautéed chili and mix well.

7. Start to fried in using different pan for Anchovies till golden brown. Remove it to drain off the excess oil and put on the sautéed chilli paste and mixed well the paste. Turn off the fire and it’s done.

***Nice to eat while your rice is still hot and add more if there is salted fish. You sure will add more rice to the second plate, guarantee.

Siti Aishah

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Step 1

✔️ (Black Pepper) Crushed 1 TSP

✔️Salt 1 TSP

✔️ Paprika Powder 1 TSP

✔️ Garlic Powder 1 TSP

✔️ (Red Chilli) Crushed 1 TSP

✔️ White Pepper Powder 1 TSP

✔️ Hot sauce 2 TBS

✔️ Soy Sauce TBS

✔️ Vinegar 1 TBS

MIX WELL then add

✔️Chicken Boneless Cubes 1/2 KG

MIX

Marinate For 30 minutes

Step 2

✔️ (All - Purpose Flour) Sifted 1 Cup

✔️ Cornflour 3 TBS

✔️ Rice flour 3 TBS

✔️ (Black Pepper) Crushed 1/2 TSP

✔️ Salt 1 TSP

✔️ Garlic Powder 1 TSP

✔️ Chicken Powder 1 TSP

✔️ (Red Chilli Powder) 1 TSP

Mix well

Step 3

✔️ Eggs 2

✔️ Milk 1/4 cup

Whisk well

Step 4

Take the boneless chicken and dip into the second step of ingredients then dip into the third step ingredients then dip back into second ingredient .

✔️ After that place the boneless chicken into cooking oil

Fry until Golden Brown !!

Step 5 (Fusion Spicy Sauce)

✔️ Mayonnaise 6 TBS

✔️ Sriracha Sauce 3 TBS

✔️ Garlic Powder 1/2 TSP

✔️Lemon Juice 1 TBS

Mix well to combine

✔️ Paratha 1 pc

✔️ Iceberg Shredded

✔️Crispy Fried Chicken

✔️ Capsicum Julienne

✔️ Fusion Spicy Sauce

Then fold the paratha 2 side.

The food is ready to serve.

Shirin Amarain

Daughter to Siti Aishah :)

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Ingredients:

1 Loaf of Carrot Cake (cut into small cubes)

10 Eggs (beat the eggs)

White Pepper

1 Tablespoon Chopped Garlic

1 Tablespoon Cai Pu (Salted)

1 Tablespoon Cai Pu (Sweet)

1 1/2 Tablespoon Thai Fish Sauce

Garnishing:

Chopped Spring Onions

Lime

Sautéed Chili Paste

To start:

1. Put in small amount of cooking oil. Pour in the carrots that have been cut to cubes. Fried it till golden brown.

2. Add garlic and cai pu stir it for 1 minute. Pour the beat eggs in the pan and add white pepper.

3. Flip it when already golden brown and crispy to let the top part to be the same too.

4. Once both side golden brown and crispy, divide into 4 and serve in a plate.

5. Garnish with chopped spring onions, side it with lime and sautéed chilli paste.

***For Fried Black Carrots Cake just add dark sweet sauce one or two tablespoons if the portions more.***

Siti Aishah

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Broccoli – You can use fresh or frozen

Onion – Again, fresh or frozen is fine

Garlic – However you use garlic (frozen, fresh or jar etc)

Stock – You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.

Milk – Semi-skimmed or whole milk is fine

Stilton cheese – This usually comes in a 200g block, so use about 160g for the soup, and 40g can be grated and shared on top of each portion

Season – Don’t forget to add plenty of salt and freshly ground black pepper to taste

nur wardina darwisyah binte abdullah

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yield:5 SERVINGS

prep time: 20MINUTES

cook time: 30MINUTES

total time: 50MINUTES

INGREDIENTS

1 large (250 g) yellow onion, quartered and thinly sliced

1 medium (220 g) Russet potato, peeled, quartered/cut into wedges lengthwise and thinly sliced

1 cup (60 g) red or green cabbage, thinly sliced into 1” pieces

2 (25 g) Serrano peppers, finely chopped (deseed for less heat)

1/2 cup (14 g) cilantro, stems included, finely chopped

2 tsp red chili flakes

1/2 tsp red chili powder or cayenne pepper

1 tbsp coriander seeds, roughly crushed using a mortar & pestle

2 tsp cumin seeds, roughly crushed using a mortar & pestle

1 tbsp neutral oil, such as grapeseed oil, plus more for frying

1 tbsp lemon juice

2 tsp sea salt/table salt

1 1/4 cup (~190 g) besan (gram flour),

1/2 cup + 1 tbsp chilled water,

1/8 tsp baking soda, optional –

To Serve

Chaat masala, optional, for sprinkling on top

Mint chutney, optional, for serving

INSTRUCTIONS

Make Pakora Mixture: In a medium bowl, combine the ingredients listed under 'Pakora' except besan/gram flour, water, and baking soda. Stir in besan and mix to combine so that the vegetables are lightly coated (okay if besan starts to clump up). Add measured water, bit by bit, until the mixture is coated but not runny. Taste and adjust seasoning, adding salt to taste, cumin/coriander for earthiness, red chili flakes/powder for heat, and lemon for tang. Lastly, mix in the baking soda, if using. Set aside. The vegetables will release their own moisture and the mixture will become thinner. (See Troubleshooting Tips)

Preheat oil: Heat a large frying pan or heavy-bottomed pot over medium heat. Add oil so that it’s about 1.5-2”/4-5 cm deep. It should be deep enough so that the batter doesn’t stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium heat (300-320°F/150°-160°C).

Fry Pakoras: Gently lower a generous 1 tbsp of pakora mixture into the hot oil, making sure not to overcrowd the pan. (I like to use tongs to pick up the mixture and lower into the oil.) To make them as crispy as possible, try to shape them flat and uneven instead of round and pudgy. Onion sticking out and uneven/wispy edges is a good thing. Fry, turning often, until crispy and golden brown all over, 8-10 minutes. You want to maintain medium temperature to ensure they have time to fully cook from the inside.

Remove: Use a slotted spoon to transfer the pakoras onto a paper towel-lined plate (if serving immediately) or wire cooling rack (if serving later – Note 5). Repeat until all pakoras are cooked. Sprinkle with chaat masala if you'd like. Serve immediately with Green Chutney Mint Raita, or sauce of choice.

recipe by izzah cheema

submitted by sheryl

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Ingredients

- Seara frozen chicken griller pack

- Knorr chicken stock cube X1

- Ginger

- Pepper

- green papaya

- Cabbage

- salt

Preparation/steps

- start by preheating the stove

- pour 2 full cups of water into the pot

- put in 2 knorr chicken cube in the pot as well

- cut the ginger into small pieces

- place the ginger in with the water and cube

- let the water simmer/boil

- cut up the frozen chicken into bite sizes

- season the chicken with pepper/salt

- once the water in the pot is hot , place the pieces of chicken inside

- let it simmer for 30-40 mins

- put abit more of pepper into the pot with the chicken inside

- cut up the cabbage into bite sizes

- after 30-40 mins of the chicken being in the pot , put in the cabbage you had just cut up and let it sit for 5-7 mins

- once done , turn off the heat

Pairing

- you can eat it on its own when it's hot

- pairing it with a scoop of rice would be nice as well

~ sha

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400g Macaroni

15 / 20 pcs Fresh Cili / Bird's Eye Chilli - Blend - Spicy Level

1 Large Onion Diced

3 / 4 cloves Garlic Chopped

300g Skinless Chicken Breast ( Boil ) - Shred / Mince Beef

1 tbsp Curry Powder (Optional)

2 tbsp Chilli Sauce

2 tbsp Tomato Sauce

2 tbsp Oyster Sauce

4/5 tbsp Mayonaise

Mushrooms Sliced

Mozarella Cheese

Salt and Sugar To Taste

Steps :-

Bring to boil Pasta till Al Dentè seasoned with Salt.

Toast Pasta and add Mayonaise

Sautè Onion and Garlic till fragrant

Add Blended Chilli

Add in all the sauces Chilli, Tomato and Oyster.

Sliced Mushrooms or whatever u feel like adding in. e.g Fishcake , Capsicum etc.

Add Pasta water if too thick.

Simmer for 5 mins - Voilà

Preparation :-

Layered with Caserole your choice

Sauce

Pasta

Mozarella Cheese

Baked for 220 Degrees for 15 to 20 mins till cheese Melt .. Ready to Serve !!

Chop Chop Chilli Chop

Tina Lubis

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Ingredients

Chicken fillet cut into cubes or desired

Rice (any kind)

Butter (a stick or about 75gm)

Onions (about 1-2, chopped)

Corn kernels

Salt, pepper, or light soya sauce to taste

Almonds (sliced & toasted)

Raisins (optional)

Preparation

Melt butter in rice cooker

Sauté chopped onions

Add rice & water & chicken & salt & pepper

Once rice & chicken cooked, add corn

Adjust taste with salt or light soy sauce according to preference

Add almonds (and raisins if you want) top of rice dish

Serve with a smile

For the busy bees

Aisah Buang

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Chicpeas - one can (220g)

( boil & peel the skin)

Garlic - one whole (if small get two)

Cumin powder 1 tsp

Salt 1/2tsp

Lemon Juice 3 tbsp

Pure olive oil 8 tbsp

Water (room temp) 5 tbsp

TAHINI 6 tbsp

* topping extra virgin oil

- Mix all ingredients except Tahini into your food processor

- blend the ingredients to your likeness i.e

rough or smooth texture, then

- add in the tahini , blend again till all

Ingredients are mix well.

Hummus is ready to eat w warm Pita or homemade Arab bread

Serve the Hummus with extra virgin oils & sumac for that middle eastern touch!

From Thesweetsadvocate_sg

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Ingredients:

4 medium size red onions

4 cloves of garlic

2 inches ginger

2 tablespoons chili paste (cili boh)

2 tablespoons dried shrimps, coarsely pound

300g mince beef

100g mustard greens

100g bean sprouts

2 red tomatoes, cut into quarters

5 tablespoons tomato sauce

6 eggs

1000ml of water

600g yellow noodles

Oil for sauteing

Salt and sugar, to taste

Fried shallot for garnish (optional)

Instructions:

1. Blend the onions, garlic and ginger.

2. Heat up oil and saute blended ingredients, chili paste and dried shrimps until fragrant.

3. Add mince beef and saute for 2 minutes.

4. Add water and tomato sauce. Leave to boil. Add more water if you prefer a thinner gravy.

5. Add mustard green and bean sprouts. Leave to simmer for another 1-2 minutes.

6. Add sugar and salt to taste.

7. Add the eggs and turn off fire. Avoid stirring the gravy at this point to prevent the yolks from breaking. Let the eggs cook in the residual heat.

8. Ready to serve with the yellow noodles.

9. Garnish with fried shallots.

Healthy tips:

Replace sugar with stevia leaves.

Substitute yellow noodles with whole grain pasta....but you will take the Muar out of the dish if you do this:)

Ernie Jacinta

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Flatbread or Arab Bread (Hummus companion)

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Flatbread or Arab Bread (Hummus companion)

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Plain Flour - 1 cup

Baking powder - 2 tsp

Salt ( depending on your preference )

Plain yogurt -1/2 or 3/4 cup

Oil (any type of oil)

Nigella seeds / Black seeds to top on the bread.

-Mix plain flour, baking powder and salt together in a bowl. Once well mix, add in the yogurt bit by bit and knead softly into dough. You may stop when dough has come together & not sticky.

-Divide the dough into 4-6 pieces balls. Roll dough out on board, ensure to flour the roller.

-Brush some oil on bread. Spread w nigella seeds/black seeds on one side of the bread.

-Fry on pan , medium heat , nigella seeds side down first , then Flip to other side, until golden brown on both side.

Best eaten with homemade Hummus.

By Thesweetsadvocate_sg

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Ingredients:

1 package of crab sticks, shredded or cut into bite-sized pieces

2-3 tablespoons of butter

2-3 cloves of garlic, minced

1/4 cup chopped spring onions

Salt and pepper to taste

Optional: red pepper flakes.

-Melt the butter in a large skillet over medium heat.

-Add the minced garlic and cook for about 30 seconds, or until fragrant.

-Add the shredded crab sticks and cook for 2-3 minutes, or until heated through.

-Stir in the green onions, salt, and pepper.

-If desired, add red pepper flakes for a spicy kick.

-Serve immediately with warm white rice.

By Thesweetsadvocate_sg

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Ingredients:

5 cloves of garlic

1 clove of shallot

6 tablespoons chili paste

3 tablespoons soy sauce (kicap masin)

2 tablespoons light soy sauce

1 tablespoon tomato sauce

300g stir fry beef slices

500g yellow noodles

3 eggs

1200 ml of water

100g mustard greens (chye sim/ sawi hijau)

5-6 prawns

Oil for sauteing

Salt and sugar, to taste

Fried shallots for garnish (optional)

Instructions:

1. Blend garlic and shallot.

2. Boil beef slices with 200 ml water and light soy sauce till tender.

3. Heat up oil and saute blended ingredients and chilli paste.

4. Add prawns and the pre-boiled beef slices.

5. Add remaining water, tomato sauce and soy sauce. Leave to boil.

6. Add sugar and salt to taste.

7. Break the eggs into the gravy. Avoid stirring the gravy to prevent the yolks from breaking.

8. When the eggs are cooked, add mustard greens and leave to simmer for 1-2 minutes.

9. Add yellow noodles.

10. Garnish with fried shallots.

Tips:

(a) You may choose to add beef stock before step 6.

(b) Steps 7-9 should be done when the dish is to be served.

Recipe crafted by Saeedah Hussin

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A. 500gm Minced Beef

B. *Blended*

2. Inch Ginger

5. Cloves Garlic

1. Big Onion

C. *Cut Cube n boiled*

3. Potatoes(boiled)

1. Carrot (boiled)

D. *Cut Cube*

1. Holland Onion

2. Tomatoes

4. Chili Api (halve into 2)

E. *Spices Powder*

1. Tbsp Coriander

1. Tbsp Fennel Seed

1. Tbsp Chili

1. Tin kecik kacang Peas

1. Tsp Turmeric

3. Tbsp Masala Salt

2. Tbsp tomato ketchup

2. Tbsp natural yogurt

2. Tbsp Butter or Ghee

4. Tbsp cooking Oil

1. Stalk of curry leaves

1. Tbsp Salt

1. Tsp Brown sugar.

1. ikat Daun Ketumbar

STEP 1.

- Panas kan kuali bersama dgn Minyak masak dn Ghee. Kemudian masuk kan bahan *B.* kacau hingga setengah garing.

STEP 2.

- Masuk kan daun kari bersama bahan *E.* Tuangkan 500ml ayer suam dan lanjutkan kacau selama 2minit sehingga sebati dgn api yg sedehana.

STEP 3.

- Masuk kan bahan *A.* Iaitu Daging cincang. Kacau sehingga sebati bersama bahan *B* hingga naik bau masuk kan 2.Tbsp Yogurt bersama Tomato sos, Garam, sedikit gula. Lanjutkan kacau sehingga menidih.

STEP 4.

- Baru masuk kan bahan *C.* Kacau hingga sebati dan yg akhir masukkan 1.tin Kacang peas. Kecik kan api lalu masukkan Daun Ketumbar sehingga se-minit lalu tutup api.😘

Alhamdulilaah.. Selamat Mencoba. 😘

~ Resipi Umie

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A. 500gm Minced Beef

B. *Blended*

2. Inch Ginger

5. Cloves Garlic

1. Big Onion

C. *Cut Cube n boiled*

3. Potatoes(boiled)

1. Carrot (boiled)

D. *Cut Cube*

1. Holland Onion

2. Tomatoes

4. Chili Api (halve into 2)

E. *Spices Powder*

1. Tbsp Coriander

1. Tbsp Fennel Seed

1. Tbsp Chili

1. Tsp Turmeric

3. Tbsp Masala Salt

2. Tbsp tomato ketchup

2. Tbsp natural yogurt

2. Tbsp Butter or Ghee

4. Tbsp cooking Oil

1. Tin kecik kacang peas

1. Sedikit of curry leaves

1. Tbsp Salt

1. Tsp Brown sugar.

1. ikat Daun Ketumbar

STEP 1.

- Panas kan kuali bersama dgn Minyak masak dn Ghee. Kemudian masuk kan bahan *B.* kacau hingga setengah garing.

STEP 2.

- Masuk kan daun kari bersama bahan *E.* Tuangkan 500ml ayer suam dan lanjutkan kacau selama 2minit sehingga sebati dgn api yg sedehana.

STEP 3.

- Masuk kan bahan *A.* Iaitu Daging cincang. Kacau sehingga sebati bersama bahan *B* hingga naik bau masuk kan 2.Tbsp Yogurt bersama Tomato sos, Garam, sedikit gula. Lanjutkan kacau sehingga menidih.

STEP 4.

- Baru masuk kan bahan *C.* Kacau hingga sebati dan yg akhir masukkan 1.tin Kacang peas. Kecik kan api lalu masukkan Daun Ketumbar sehingga se-minit lalu tutup api.😘

Alhamdulilaah.. Selamat Mencoba. 😘

~ Resipi Umie

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Bahan-bahan

A. Ball Kentang

7 biji kentang

1 biji bawang besar kuning, dipotong dadu

3 biji bawang putih

1/2 inci halia

1/4 biji buah pala (atau 1/4 sudu teh serbuk buah pala)

1 sudu makan biji lada hitam

300g daging cincang

2 biji telur

B. Kuah Daging

1 biji bawang besar, dihiris

3 biji bawang putih

1 inci halia

1 sudu makan biji lada hitam

1/4 biji buah pala

4 sekawan

300g daging cincang

1000 ml air

1 sudu makan kicap manis

1 sudu makan kicap masin

1 sudu makan sos tomato

Cara-cara:

A. Ball Kentang

1. Goreng kentang dan tumbuk.

2. Kisar halus bawang putih, halia, buah pala dan lada hitam.

3. Tumis bawang bawang besar dan masukkan bahan kisar.

4. Bila wangi, masukkan daging cincang. Tumis hingga kering daging.

5. Bulatkan kentang yang ditumbuk dan isikan tengahnya dengan inti daging.

6. Pecahkan telur, salutkan ball kentang dengan telur dan goreng.

B. Kuah Daging

1. Kisar halus bawang putih, halia, buah pala dan lada hitam.

2. Tumis bawang besar dan empat sekawan, hingga wangi.

3. Masukkan bahan kisar hingga garing.

4. Masukkan daging cincang dan tumis sekejap, baru masukkan air.

5. Masukkan kicap manis, kicap masin, sos tomato.

6. Masukkan garam secukup rasa.

7. Biarkan mendidih.

8. Hidangkan dengan daun bawang, daun sup dan bawang goreng.

Resipi oleh Allahyarham Saeedah binti Hussin

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Bahan-bahan

1 bungkus mi siam cap lada merah, rendam sebentar dan toskan

1 kilo taught, buang ajar dan kepala hitamnya

5 pokok kucai, cuci bersih dan hiris untuk tabur

3 keping tauhu, cuci bersih, hiris 1cm lebar dan goreng untuk hiasan

5 biji telur rebus, belah 2

10 biji limau kasturi, belah 2

Semangkuk sambal tumis buatan sendiri, jika suka

Minyak untuk menumis

Bahan untuk rempah mi

30 biji lada kering, buang biji, rendam

2 biji bawang besar

3 biji bawang putih dikisar halus

1 sudu teh tauco, cuci bersih

1 sudu makan udang kering, direndam

Bahan untuk kuah mi

30 biji lada kering

2 biji bawang besar

5 biji bawang putih

1/2 cawan gajus, direndam, dikisar

1/2 cawan badam, direndam, dikisar

3 sudu makan udang kering, direndam

3 sudu makan teh tauco, cuci bersih

1 sudu makan asam, dijadikan air asam

1/4 kilo udang hidup yang kecil, kupas kulit

Gula dan haram secukup rasa

Air secukupnya

Cara masak mi

🔸Panaskan sedikit minyak di dalam kuali. Tumis rempah kisar sehingga garing dan wangi. Semasa menumis rempahnya, perhatikan ia masak rata, jangan biarkan sehingga terlalu kering dan hangus.

🔸Masukkan mi dan sedikit air. Taburkan sedikit garam dahulu. Masak sehingga mi lembut.

🔸Masukkan tauge dan terus matikan api. Balik-balikkan sehingga rata. Rasa dan tambah apa yang kurang.

Cara masak kuah mi

🔹Panaskan minyak didalam periuk. Tumis rempah kisar sehingga garing.

🔹Masukkan secukup air. Mulakan dengan 5 cawan. Masukkan air asam. Biarkan sehingga mendidih. Jika kuahnya terlalu pekat, tambah air.

🔹Masukkan sedikit garam dan gula.

🔹Masukkan udang hidup.

🔹Rasa dan tambah apa yang kurang. Rasa kuahnya haruslah masam, manis dan lemak.

Cara menghidang

Gunakan mangkuk dan masukkan mi didalam. Tuangkan kuahnya lebih sedikit. Hias diatasnya dengan hirisan kucai, 1/2 biji telur rebus, sepotong limau kasturi, beberapa keping hirisan tauhu goreng dan sesudu sambal tumis.

Zaza

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Bahan-bahan:

500g cream cheese

500g susu pekat

500g whipping cream

250g biskut marie

100g susu cair

100g air

100g cheese parut

100g serbuk oreo

Cara-cara:

1. Masukkan cream cheese, susu pekat dan whipping cream dalam mesin pembancuh kek hingga sebati.

2. Tuang bancuhan dalam mangkuk dalam simpan dalam peti ais selama tiga jam.

3. Bancuh susu cair dan air untuk celup biskut.

4. Dalam bekas, masukkan 1 sudu makan bancuhan cream cheese. Celupkan biskut ke dalam susu cair. Aturkan biskut di atas cream cheese tadi. Ulangi langkah ini sebanyak tiga lapisan.

5. Taburkan cheese parut, serbuk oreo di atas.

6. Simpan dalam peti ais selama tiga jam. Hidangkan.

Resipi oleh Allahyarham Saeedah binti Hussin

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Ingredients:

10 eggs

8 oz granulated sugar

1 can of evaporated milk

1/2 can of water

2 tablespoons of cornstarch

A small amount of vanilla

2 oz butter

Pink food coloring and cocoa powder

Instructions:

1. Mix the eggs, sugar, and cornstarch evenly in a mixer.

2. Stop the mixer and add the milk and vanilla. Use a baking spatula and mix well.

3. Meanwhile, grease the baking mould evenly with butter.

4. Divide the mixture into three portions: one portion is mixed with cocoa and pink food coloring, while the second portion is left plain (without color).

5. Scoop the colour of choice of the batter and place the baking tray in a steamer. Once the first layer has cooked ,scoop another layer of the batter of choice and steam the batter again .

6. Keep repeating the process until all batter are used. Steam the pudding until fully cooked.

Recipe from my much missed Mak

Allahyarhamah Hajjah Fatimah Bte Haji Hussain

~Jules~

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Bahan-bahan :

2-3 biji telur ayam

1 tin kacang kuda

1 biji bawang merah ukuran sedang

1-2 ulas bawang putih

1 hiris halia

1 tangkai daun kari

1 sudu besar serbuk kari

1 sudu teh maggi secukup rasa

1 tangkai cili merah

1 biji kurma

sedikit garam jika perlu

sedikit serbuk lada putih jika perlu

Cara-cara :

Goreng telur mata. Tumis hirisan bawang merah dan bawang putih, cili dan halia. Masukkan garam dam perasa. Aduk sampai rata dan naik bau. Lurutkan daun kari. Masukkan telur mata dan kacang kuda. Gaul lagi sehingga sebati. Masukkan sebiji kurma dengan menyiatnya untuk rasa manis dan sebagai hiasan.

Tutup api dan siap untuk dihidangkan!

Resipi Kheftiah bte Moorin