Nasi Lemak

Darling loves this and rated it 4.5 out of 5 and commented it by far the much better dish that i whipped up.

Unfolding of the recipe

Ingredients

Rice
2 cups rice (rinse dry)
675ml coconut milk, instead 300ml coconut milk and 375ml water
4 pandan leaves (knotted)
1 stalk lemongrass (bruised)
since coconute milk is reduced, add some sugar to spice it up the reduce sweetness from coconut

Method
Put all ingredients; rice, coconut milk, water, pandan leaves, lemongrass into rice cooker. After 10 minutes, open rice cooker add salt and colouring (if desire) and stir for 1min. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.


Microwave fried ikan billis
Recipe from Ang's culinary adventures, its super super fast and easy. You have to try it to believe!

Ingredients
A handful or 15g of ikan billis
2 tbsp of oil
1 tsp of chilli powder or curry powder (optional)
salt and pepper to taste

Method
1. Wash Ikan Billis and air dry
2. Add oil and chilli powder
3. Place in microwave for 2 mins, remove and stir, repeat until desired degree of crisp


Fried Turmeric Chicken

Ingredients
chicken wings or chicken drumsticks (desire amount)
Marinate with coriander powder, cumin powder, pepper powder, cinnamon powder, turmeric powder, curry powder, fish sauce, milk, oil, salt and pepper.

Method
1. Marinate chicken for an hour or more
2. Remove from marinate and air dry
3. Deep fry chicken and turn occasionally to cook evenly until crisp and golden brown.
4. Drain on paper towels.

Accompaniments
- groundnuts (fried in 1/2 tps oil)
- cucumber (sliced)
- egg omelet
- egg sambal (see recipe below)
- 1/2 hard boiled egg
- tou kwa (cut each tou kwa into 8 slices, deep fry in vege oil)
- vegetarian ikan bilis (anchovies) (shredded potato slices or yam slices, deep fry until crispy. Add salt to taste)

Play around with any of the above accompaniments, served with coconut rice and sambal chilli for additional spiciness.

Semi-homemade Egg Sambal

Unfolding of the recipe

Ingredients

2 eggs
6 tbsps sambal chilli paste from bottle
1/2 cup coconut milk
2 - 3 tbsps tamarind (assam) juice
salt and sugar to taste (if needed)
2 tbsps oil

Method

1. Hard boil the eggs and shell them.
2. Cut eggs into halves and arrange neatly in a serving dish.
3. Prepare the sambal chilli paste, coconut milk and assam juice.
4. Heat the oil and fry the chilli paste for 2 to 3 mins.
5. Add the coconut milk, assam juice and season to taste.
6. When the sambal is slightly thick, pour over the eggs and serve.

Chocolate Chips Cookies

Drop Cookies

Prep: 1omins. Bake: 12mins. per batch Yield: 18 midsize cookies

Unfolding of the recipe

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 eggs
1/2 tps vanilla extract
1 1/8 cups all-purpose flour
1/2 tps baking soda
1/2 tps salt
1/2 cup semisweet chocolate chips (more if you like)
1/4 cup chopped pecans (optional)

Method

1. In a large mixing bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be slightly sticky)

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350F for 10-12mins or until lightly browned. Remove to wire racks to cool.

Darling loves it!

Savoury Steamed Rice Dumplings

Unfolding of the recipe

Ingredients

Filling

100g chinese dried radish (rinsed)

15g chopped garlic

4 tbsps cooking oil

1/4 tbsps sugar (or season according to your taste)

sesame seed (optional)

Dumpling

150g rice flour

1/2 tbsps caltrop starch

375ml water

1/4 tsp salt

Method

Filling

1. Heat oil. Put in the chinese dried radish and simmer for 40mins over low heat.

2. Add chopped garlic. Stir well and simmer till fragrant. Add sugar and stir well. Turn off the heat.

Dumpling

1. Bring some water with salt briefly. Turn off the heat.

2. Add rice flour and caltrop starch. Stir well. Pour the mixture into a mould. Steam for 15 to 20mins.

To serve

Place the filling on the dumplings. Serve and with sambal (optional)

Above serve 2 people.

Tomato Vinegar Salad

This dish is super easy and simple, ready in just minutes.

All you need Ingredients:

tomatoes of any kind (sliced)

garlic (chopped)

parsley flakes or fresh parsley

extra virgin olive oil

balsamic vinegar

honey

salt and pepper (to your taste)

Method

Combine everything together... and WALLA!

Popiah Filling

Unfolding of the recipe

Ingredients

Filling
1 tbsp chopped garlic
50g shredded carrot
50g shredded bamboo shoot (don't have bamboo shoot, substitute it with more yam bean)
50g shredded black mushrooms
50g dried shrimps (soak for 10min and drain)
100g minced pork
100g shredded yam bean

Filling seasoning
2 tbsps water
2 tsps sesame oil
1/2 tsp cornflour
1/2 tsp sugar, 1 tsp salt (according to your taste)
pinch of pepper

Method

Filling
1. Stir fry chopped garlic in 2 tbsps of oil till fragrant. Add fried shrimps and stir fry till fragrant. Add minced pork and stir well.

2. Add in yam beans, bamboo shoot, mushrooms and carrot. Stir well. Add seasoning and stir further.

3. Set it aside and cool.

Wrapped it with spring roll pastry (you could get it from any chinese supermarket), deep fry it and turns it into fried spring rolls aka fried popiah.

Fried Hokkien Mee

I'm really so glad to have taste the success of my own cooked Hokkien mee, it's always one of my favourite dish.

Darling rated it 4 out of 5. The remaining 1 is room for improvement.

The unfolding of the recipe:

Ingredients

200g hokkien mee

150g Thick Bee-Hoon

50g Bean Sprout

2 Eggs (beaten)

1 tbsp Light soy sauce

1 tbsp Garlic (chopped)

8 Prawns (cooked)

1 Sotong (cooked)

100g Pork belly (cooked in water and shredded) (as pork belly meat is too fatty for me, i substitute it with pork ribs meat instead)

some Chinese chives

750ml Stock

Stock

500g Pork Bones (i used pork ribs and later used the cooked pork ribs meat to substitute the pork belly meat)

3 litres Water

50g Sugar cane (if you don't have sugar cane? in my case, i substitute it with some sugar to give the sweetness)

300g Clams (if you don't have clams? in my case, i substitute it with dried scallops and prawns shell to give the seafoody sweetness)

Seasoning

Rock sugar, Salt

Method

1. Blanch pork bones in hot water. Rinse well. Wash the sugar cane and cut into big pieces. Sock Clams in water for 1hr. Boil pork bones in water for 15mins. Add sugar cane and clams. Boil for 3hrs. Strain the stock. Add seasoning according to your taste.

2. Fry eggs with oil till fragrant. Add a little soy sauce. Stir well. Put in hokkien mee, bee-hoon and bean sprouts. Stir fry further. Add some stock. Stir well and cover the lid. Cook briefly. Stir fry the ingredients till fragrant and dish up.

3. Heat oil in a wok. Fry garlic till fragrant then add some light soy sauce, some stock and fried Hokkien mee from step (2). Stir well. Add prawns, sotong, pork and chinese chives. Stir well and serve with sambal chillies and limes.

Unlike in Singapore where they sell the fresh thick bee-hoon, over here we have to use the instant one. And thank to Shirley for her recommendation.