1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
Friday, July 18, 2008
C h i c k e n R i c e
Ingredients
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The
oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the
margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine
the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add
in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,
substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve
the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the
chicken is already cooked fry it for 5 min only)
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The
oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the
margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine
the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add
in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,
substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve
the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the
chicken is already cooked fry it for 5 min only)
LemakSayurNyonya
Ingredients
1/2 cup prawns
4-5 squids (cut into rings)
2 lemon grass (crushed)
800 ml coconut milk (semi thickness)
1 tsp salt or more
Vegetables:
1 cup cauliflower
1/2 carrot (cut into semi circle)
5 long beans (cut into 2 cm)
5-6 ladies finger/okra (cut into 2cm)
1 eggplant (halve and cut into 2cm)
To be made into a paste/grind:
7 dried chillies (soak in water)
1 fresh red chilli
6-7 large shallots
2 nips garlic
1-1/2 inch ginger
1-1/2 inch fresh turmeric (kunyit basah)
1 turmeric leaf (cut into small pieces)
Method
Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and
squids.
Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml
coconut milk. Once one or two bubbles appear close fire. Dish out.
Note:
The important ingredients for the dish is the fresh turmeric and the turmeric leaf.
Do not omit it then the dish would not have its original flavour.
1/2 cup prawns
4-5 squids (cut into rings)
2 lemon grass (crushed)
800 ml coconut milk (semi thickness)
1 tsp salt or more
Vegetables:
1 cup cauliflower
1/2 carrot (cut into semi circle)
5 long beans (cut into 2 cm)
5-6 ladies finger/okra (cut into 2cm)
1 eggplant (halve and cut into 2cm)
To be made into a paste/grind:
7 dried chillies (soak in water)
1 fresh red chilli
6-7 large shallots
2 nips garlic
1-1/2 inch ginger
1-1/2 inch fresh turmeric (kunyit basah)
1 turmeric leaf (cut into small pieces)
Method
Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and
squids.
Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml
coconut milk. Once one or two bubbles appear close fire. Dish out.
Note:
The important ingredients for the dish is the fresh turmeric and the turmeric leaf.
Do not omit it then the dish would not have its original flavour.
C h i c k e n S e r u n d i n g
Ingredients
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste
Method
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste
Method
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.
MalayStir-fryNoodle
Ingredients
150 gm noodle
1/2 cup boneless chicken meat
some prawns and fish balls
1 egg(beaten)
1/2 cup beansprouts
150 gm mustard greens-cut into 2-1/2 cm
2 clove garlic-chopped
3 shallots - sliced thinly
1-2 tbsp chilli paste
Seasoning:
1 tbsp chilli sauce
1/2 tbsp tomato sauce
2 tbsp thick soya sauce
salt and sugar
Garnishing:
shredded cucumber
chopped spring onions
shallots crisps
Method
Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli
paste and fry further.
Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the
sauces.
Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.
Spread all the ingredients around the wok
Create an empty space in the center .Add in the beaten egg into it and a bit more oil.
Cover the egg with the ingredients and stir-fry evenly.
Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish
to a plate and garnish it.
150 gm noodle
1/2 cup boneless chicken meat
some prawns and fish balls
1 egg(beaten)
1/2 cup beansprouts
150 gm mustard greens-cut into 2-1/2 cm
2 clove garlic-chopped
3 shallots - sliced thinly
1-2 tbsp chilli paste
Seasoning:
1 tbsp chilli sauce
1/2 tbsp tomato sauce
2 tbsp thick soya sauce
salt and sugar
Garnishing:
shredded cucumber
chopped spring onions
shallots crisps
Method
Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli
paste and fry further.
Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the
sauces.
Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.
Spread all the ingredients around the wok
Create an empty space in the center .Add in the beaten egg into it and a bit more oil.
Cover the egg with the ingredients and stir-fry evenly.
Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish
to a plate and garnish it.
SteamedPomfretinSauce
Ingredients
1 large pomfret (clean, cut slants and across)
Pounded ingredients:
1 lemon grass
4 kaffir lime leaves
2 nips garlic
1" ginger
sauce ingredients/combine in a bowl
4 tbsp black soya sauce
2 tbsp light soya sauce
a few drops sesame oil
1 1/2 tsp sugar
salt to taste
1-1/2 tsp corn flour
1/2 cup water
Method
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
1 large pomfret (clean, cut slants and across)
Pounded ingredients:
1 lemon grass
4 kaffir lime leaves
2 nips garlic
1" ginger
sauce ingredients/combine in a bowl
4 tbsp black soya sauce
2 tbsp light soya sauce
a few drops sesame oil
1 1/2 tsp sugar
salt to taste
1-1/2 tsp corn flour
1/2 cup water
Method
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
EggplantwithPrawns
Ingredients
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Method
Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:
Can use turmeric powder instead for fresh turmeric.
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Method
Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:
Can use turmeric powder instead for fresh turmeric.
C h i n e s e S t y l e N o o d l e
Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot
WajikPulut
Ingredients
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt
ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water
Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt
ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water
Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
O a t s V e g e t a b l e P u f f s
Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
Nyonya Cakes
Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
Malaysian Recipes AcharTimun
Ingredients
3 big Cucumber
2 Carrots (to cut 1-1/2cm in length)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce
5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots
1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves
300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)
Method
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded
ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and
ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once
the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by
stripping off the thin inner skin, the sides, side threads, and tips.
Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a
deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or
any other Chutney.
3 big Cucumber
2 Carrots (to cut 1-1/2cm in length)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce
5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots
1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves
300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)
Method
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded
ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and
ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once
the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by
stripping off the thin inner skin, the sides, side threads, and tips.
Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a
deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or
any other Chutney.
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