STORY TO BE TOLD

Wok Fried Tiger Prawns

Prep

Less than half hour |

Cook

Less than half hour |

Makes

10 servings

Method

Clean and wash the prawns.

Dice capsicum for garnish. Scald in hot water for 2 seconds then keep aside.

Deep-fry prawns in a wok. Remove and keep aside.

Put a little oil in a wok and stir-fry garlic. Then mix in the light soya sauce, dark soya sauce and sugar with the garlic.

Add in the prawns and mix with sauce. Remove and serve on a plate.

Lastly, garnish the prawns with capsicum.

More news on: http://kuali.com/recipes/

Credits to and source taken from: http://kuali.com/recipes/

Double-boiled Black Chicken With Fresh Ginseng Soup

By AMY BEH
Prep Less than half hour | Cook
About one and half hours

Ingredients

o 1 small black chicken, skinned and cut into 4 pieces
o 70g fresh ginseng
o 120g fresh Huai Shan, peeled and sliced
o 50g tong sum
o 1 tbsp kei chi
o 5 Chinese dried dates, rinsed and seeded
o 1/4 tsp salt or to taste
o 800ml hot water

Method

Place chicken, fresh ginseng and the rest of the ingredients in a double-boiler. Pour in hot water then cover and double-boil for 1 1/2 hours. Serve the soup hot once it is done.

More news on: http://kuali.com/recipes/

Credits to and source taken from:http://kuali.com/recipes/

The Hawaiian Sushi Roll


IF YOU love eating sushi, here's a simple sushi recipe that you can make at home. In this tutorial, you will learn how to make the Hawaiian Sushi Roll.

What you need:

• 120g sushi rice, cooked
• 1/2 piece of nori (seaweed)
• 120g mango, sliced
• 60ml mayonnaise
• 1 tiger prawn, dipped in egg,
  then coated in bread crumbs and fried
• 30g sushi gari (pickled ginger)
• 1 bamboo mat

Step 1
Lay out the bamboo mat. Spread the sushi rice on the seaweed.

Step 2
Then turn it over.

Step 3
Place the prawn on the seaweed. Then, firmly roll it with the mat.

Step 4
Slice the mango thinly. Place the mango on the roll and spread it.

Step 5
Roll the mat to firmly press the mango and the rice. Cut the roll into small pieces.

Step 6
Decorate the plate with mayonnaise. Arrange the roll on the plate and serve.

Tutorial courtesy of:

Chef Q
Ishin Japanese Dining
Tel: 03-7980 8228
http://ishin.my/

Penang Mamak Fish Head Curry

By Amy Beh

Ingredients

o 1 big fish head (preferably ikan kurau or threadfin), approximately 1kg-1.5kg
o 2 tsp salt

(A) Spices:
o 3/4 tsp mustard seeds (biji sawi)
o 3cm cinnamon stick
o 1¼ tsp halba campur
o 4 cardamoms, split and use the seeds only
o 2 stalks curry leaves

(B) Ground ingredients:
o 15 shallots
o 4 cloves garlic
o 2 stalks lemon grass
o 1 tsp belacan stock granules
o 1½ tbsp chilli paste
o 3 tbsp fish curry powder
o 2cm ginger
o 1/2 tsp ground black pepper
o 1/4 tsp ground white pepper
o 2½ tbsp tamarind (asam jawa), mixed with 1/2 cup water and squeezed for juice
o 4-5 tbsp oil
o 1 cup thick coconut milk
o 2 cups thin coconut milk
o 2 onions, quartered
o 2 tomatoes, quartered
o 2 eggplants, quartered
o 6-7 lady?s fingers

Seasoning:
o 1/2 tsp salt or to taste
o 1 tsp chicken stock granules

Method

Season fish head with salt and set aside; just before cooking rinse off the salt.

Heat oil in an earthen pot and fry mustard seeds until they start to pop. Add the rest of ingredients (A) and fry until fragrant.

Add ground ingredients (B) and stir-fry well until aromatic; add a little tamarind juice to prevent the ingredients from sticking to the pot.

Stir in the rest of the tamarind juice followed by thin coconut milk. When it begins to boil, add the eggplants and bring to a simmer for four to five minutes.

Put in the fish head, onions, tomatoes and lady?s fingers.

When the fish head is almost cooked, pour in the thick coconut milk and add seasoning to taste.

Bring to a boil and immediately turn off heat.

Dish out and serve with hot rice.

All ingredients for the recipes are courtesy of Tops Supermarket.

More on: http://kuali.com/recipes/

Credits to and source taken from: http://kuali.com/recipes/

By Amy Beh
Prep - More than 2 hours

Cook - Less than half hour

Ingredients

o 650g lamb cutlets
o A dash of coarse ground black pepper
o 50g fennel, cubed
o 50g red capsicum, cubed

Marinade
o 5 tbsp barbecue sauce
o 1 tbsp sugar
o 2 tbsp ginger juice
o ¾ tsp thick soy sauce
o 1 tbsp brandy (optional)
o 2 tbsp olive oil
o 1 tsp cornflour

Method

Trim off any excess fat from the lamb cutlets. Chop into 3?4 cm lengths.

Season meat with marinade for several hours or preferably overnight in the refrigerator.

Arrange meat pieces on a lightly oiled wire rack and grill in preheated oven at 180°C. Grill for 10-15 minutes or until meat is cooked through.

With the remaining marinade, pour onto a nonstick saucepan. Add fennel and capsicum and stir-fry for 1-2 minutes. Dish out and serve with the lamb cutlets. Add a sprinkling of coarse ground black pepper.

More on: http://kuali.com/recipes/

Credits to and source taken from: http://kuali.com/recipes/

Another type of Puding Nenas

PUDING NENAS
Hidangan Kak LIza

Bahan:
Bahan puding:
1 peket agar-agar
6 mug air
1 tin buah nenas gelang [asingkan air dan buahnya]
1 tin susu cair
1 1/2 cawan gula
1 cawan tepung kastad
buah ceri merah/hijau

Cara:
1. Masak agar-agar sehingga hancur.
2. Masukkan air buah dalam tin & gula. BIla mendideh tapiskan.
3. Bancuhkan tepung jagung dengan susu cair dan tapiskan. Masukkan dalam adunan agar. Kacau sehingga agak pekat tapi tak perlu mendideh.
4. Susun buah nenas ke dalam acuan. Buatkan dua acuan. 1 untuk atas topi dan satu bekas leper sebapai bawah topi.
5. Apabila agar-agar sudah masak, tuangkan kedalam acuan yang mengandungi nenas dan buah ceri yg disusunkan tadi.
6. Biarkan sejuk dan simpan ke dalam peti sejuk.
7. Bila agar2 telah keras letakkan adunan yg leper dalam pinggan lebar dan baru letakkan adunan mangkuk yg kecil diatasnya.
source: http://www.freewebs.com/

Resepi Puding Nenas

Bahan-bahannya;

1 bungkus agar-agar

2 biji telur ayam

1/2 tin susu cair

1 1/2 cawan gula pasir

6 keping nanas dipotong kecil

5 sudu teh koko Van Houtten

1/2 sudu teh esen ros

sedikit kismis & ceri untuk hiasan

Cara membuatnya

Agar-agar dicuci dan masakkan dengan air secukupnya sehingga mendidih. Masukkan susu cair, gula pasir, telur ayam yang sudah dipukul.

Apabila sebati, angkat dan tapiskan agar-agar ke dalam acuan. Masukkan esen ris, nanas dan serbuk koko yang telah dibancuh dengan sedikit air suam.

Hiaskan agar-agar dengan ceri dan kismis.

More on: http://puteri_ina.tripod.com/

Credits to and source taken from: http://puteri_ina.tripod.com/ - for the recipe -
http://www.freewebs.com/ - for the photo and recipe -