Ginger Fish in Sesame Oil

Fish is a good source of Protein, and the sea fish contains LDL which is helpful to lower cholesterol. support Heart Health and it is a preferred option for Diabete patient,

This dish is easy to cook and delicious.

Ginger Fish with Sesame Oil

Ingredients :

1. Fish, 1 piece
2. Ginger, 2 Tsp
3. Peanut Oil, 3 Tsp
4. Saseme Oil, 2 Tsp
5. Soy Sauce, 1 Tsp
6. Sugar, 1 tsp
7. Pepper, a dash
8. Salt

How to cook Ginger Fish :


• Wash the fish clean and pat it with a kitchen paper.

• Rub the salt over the fish

• Heat Peanut Oil in a frying pan, fry Fish for about 5 minute, till cook

• Place the fish on the serving plate

• Clean the Pan, heat Sesame Oil, stir fry ginger till brown,

Add Soy Sauce, Sugar, and Pepper,

Add ¼ cup of water, stir mix well

Pour the Sauce over the cooked fish

• Ready to serve

Recipe for Deliciously Juicy Steam Chicken 美味润滑白切雞

How to cook a delicious steam chicken

Bring Water to Boil
Cook Chicken for 30 minutes or till cooked,
off fire,
prepare ice cold water
soak chicken into the ice cold water for 15 to 20 minutes,
ready to serve

chili for Assam Laksa

Ingredients
Dry Chili - 5
Shallots - 5
Dried Shrimp- fried dry
coconut
Salt to taste

from Pam

Recipe : ACAR

Acar

A. Chili Paste

葱头

Chilli Bow

蓝姜

黄姜

(No Serai)

B. 莱豆

包莱

一碗水, 一碗醋

Don’t Rinse

C. Cucumber黄瓜

Carrot 红箩ト

与盐一起捏

榨至乾

加a little Vinegar and Sugar

放置一旁

D. Red Chili

Green Chili

Cut to Size

加Vinegar

加Sugar

Add to Chili Paste

(B)+(C)+(D)

Add Sugar to Taste

Leave to cold

Add Nut & Sesame

Source : Auntie Sow Geik

100618

Recipe : 蚶煎

Title : 蚶煎

1. 共三粒蛋
2. 蚶, 0.5kg , 圭莱, 1粒蛋, 鸡粉, pepper, Blend well
3. Heat Oil
煎一粒蛋
七分熟
加(2)
将熟
加另一粒蛋
翻煎

Mom’s Recipe

Tips on Soaking Black Mushroom

To soak Black Mushroom
Tip 1 : add some sugar to the water
Tip 2 : add salt and the corn flour to the water

Chicken Rendeng - source I-Ching Home Recipe

INGREDIENTS

A : Group A
1 bowl chopped galangal
3 pieces of 3" Kunyit
1 tablespoon chopped garlic

3 stalk lemongrass, to blend
6 Shallots
6 Garlic
All to blend

B : 3 stalk lemongrass, crushed

C : Group B
6 long dried red chillies (50cts), split open and seeds removed
Shrime Paste (Belacan) '3 Prawn Brand' 1/3 of the piece.

1 cup fine desiccated coconut (stir fry till brown, leave to cold, blend)

1.5 cups of thick coconut milk

2 tablespoons vegetable oil
1 stick cinnamon

1 chicken, cut into pieces
400ml coconut milk
½ cup water
4 kaffir lime leaves, torn
Curry Leaves
1 teaspoon salt
juice of one lime or Assam Water


Method :
All mixed well, then on fire
add salt and sugar to taster 5 minute before fully cook
Serve with rice.


Ingredients

•1.5kg-2kg chicken, chopped into serving pieces

•1 litre thick coconut milk (from 2 coconuts)

•1 cup grated coconut (use the white part only), dry fried for kerisik

•3-4 kaffir lime leaves, finely sliced

•1 turmeric leaf, finely sliced

Spices (ground):

•30 dried chillies, soaked

•3 fresh red chillies, seeded

•8 shallots

•4 cloves garlic

•5 stalks lemon grass

•4-5cm piece ginger

•3cm piece galangale

•2cm piece fresh turmeric

Seasoning:

•1 1/2 to 2 tsp salt or to taste

•1 tsp dark brown sugar
Method
Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.

Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

King Prawn Cutlets - source Women Weekly Australia

Serving size: Serves 6
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

Serves 6 as part of a banquet
INGREDIENTS

450g king prawns, raw
1 egg
1 teaspoon soy sauce
salt
pepper
flavour improver, optional
breadcrumbs
oil
METHOD

Prawns should be shelled and veins removed (leave on tail).

Split the back to open out and dip in beaten egg, which has been flavoured with salt, pepper, soy sauce, and flavour improver.

Coat with breadcrumbs and then deep-fry in oil.

source :
Women Weekly Australia
King Prawn Cutlets
Jow Dai Har (King Prawn Cutlets) - AWW
http://aww.ninemsn.com.au/article.aspx?id=783849

Beef Rendang - source Women Weekly Australia

Serving size: Serves 4-6
Cuisine type: Indonesian, Malaysian
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Beef, Spicy

INGREDIENTS

6 long dried red chillies, split open and seeds removed
2 red onions, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 tablespoon chopped galangal
1 stalk lemongrass, outer leaves and removed and chopped
1 cup fine desiccated coconut
2 tablespoons vegetable oil
4 cardamom pods, bruised
1 stick cinnamon
3 tablespoons curry powder
1kg chuck steak, trimmed cut into 3cm cubes (gravy beef, shin beef or topside)
400ml coconut milk
½ cup water
4 kaffir lime leaves, torn
1 teaspoon salt
juice of one lime
METHOD

Place chillies into a bowl and pour over enough boiling water to cover. Stand 5 minutes or until chillies have softened.

Drain and reserve water; coarsely chop chilli and place in a food processor along with garlic, ginger, galangal, lemongrass and a little of the soaking water.
Process until it forms a smooth paste.

Heat a frying pan over medium heat and add coconut; toast, shaking pan frequently until coconut becomes a deep golden colour; remove and cool.

Heat oil in a wok over medium high heat; add cardamom and cinnamon; cook 1-2 minutes. Add paste to wok and cook, stirring for 5 minutes. Add curry powder and cook a further 5 minutes.

Stir in meat, coconut milk, water, lime leaves and coconut and bring to the boil.
Reduce heat and simmer 1 -1½ hours or until the meat is tender.
Add more water if curry is too dry.

Season with salt and stir through lime juice. Serve with basmati rice.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/food/freshtv/790880/beef-rendang
Beef rendang

Thai Chicken Salad - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

INGREDIENTS

2 chicken breasts, full, flat, beaten
salt and pepper
1 bunch coriander, chopped
1 cup shallots, chopped
6 spring onions, sliced
lemon grass
steamed rice, to serve

for the dressing:
3 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
chopped chill, optional
METHOD

Season chicken breast with salt, pepper and some coriander. Pan fry chicken breasts. Season both sides.

When cooked slice into long pieces.

Mix remainder of coriander, shallots, spring onions, lemon grass in a large salad dish. Toss through chicken. Mix together dressing ingredients and add.

Serve chicken on a bed of rice

source :
Women Weekly Australia
Thai Chicken Salad - MATTHEW JOHNS
http://aww.ninemsn.com.au/article.aspx?id=783437

Barbecued thai squid salad - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main, Side dish
Favourite flavours: Salad, Seafood

Instead of chucking some meat on the barbecue, try some thai squid instead. It makes a very tasty salad and is nutritious too.
INGREDIENTS

400g fresh whole squid (or squid tubes)
1 cucumber, thinly sliced lengthways
2 handfuls of bean sprouts
⅓ cup crushed roasted peanuts
1 cup thai basil leaves
1 cup vietnamese mint leaves
1 cup mint leaves
2 kaffir lime leaves, julienned
20 coriander sprigs

thai salad dressing
1 tablespoon peanut oil
1 clove garlic, finely chopped
1 birdseye chilli, finely chopped
2 coriander roots, finely chopped
2 tablespoons grated palm sugar
2 tablespoons rice wine vinegar
2 tablespoons fish sauce
1 tablespoon lime juice
METHOD

To make Thai dressing, heat oil in a pan and fry garlic, chilli and coriander roots until fragrant. Add palm sugar and vinegar and heat until sugar has dissolved. Stir in remaining ingredients.

Remove skin from the squid and take out the cartilage from the inside. Cut open the squid lengthways and score incisions in the flesh in a criss-cross pattern (careful not to cut all the way through). Cut into large pieces.

Fry the squid in a touch of oil on a barbecue or in a frying pan until curled. Mix quickly with remaining ingredients, tossing to coat with Thai dressing.

source :
Women Weekly Australia
Barbecued thai squid salad
http://aww.ninemsn.com.au/food/freshtv/791710/barbecued-thai-squid-salad

Honey prawn stir-fry - source Women Weekly Australai

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood

Honey prawn stir-fry
INGREDIENTS

800g green prawns, peeled and deveined, tails intact
2 tablespoons light soy sauce
1 tablespoon shaoxing wine
2 teaspoons cornflour
2 tablespoons vegetable oil
2cm piece ginger, peeled and thinly sliced
1 clove garlic, chopped
100g snow peas, tailed and cut in half lengthways
1 x 125g packet baby corn
4 green onions, cut into 4cm lengths
2 tablespoons honey
1 teaspoon toasted sesame seeds
METHOD

Combine prawns, soy, wine and cornflour together; set aside to marinate as long as time permits.

Heat half of the oil in a wok and cook prawns in batches; remove and set aside.

Heat remaining oil and stir-fry ginger and garlic until just fragrant.

Toss through snow peas, baby corn and green onions and cook a further 2 minutes or until vegetables are just tender.

Return prawns and remaining sauce to the wok and cook for one minute or until hot.

Turn off heat and stir through honey and sprinkle sesame seeds.

Serve immediately with steamed jasmine rice.

source :
Women Weekly Australia
Honey prawn stir-fry
http://aww.ninemsn.com.au/article.aspx?id=791321

Chicken and prawn wontons- source Women Weekly Austalia

Cuisine type: Chinese
Cooking time: Less than 60 minutes
Course: Entree

INGREDIENTS

400g uncooked prawns
200g chicken mince
3 green onions, chopped finely
2 tablespoons sliced, drained canned water chestnuts
1 clove garlic, crushed
1 small red chilli, chopped finely
1 teaspoon finely grated fresh ginger
40 wonton wrappers
vegetable oil for deep-frying

Dipping sauce
1/3 cup (80ml) chilli sauce
1 tablespoon Chinese cooking wine or sherry
2 tablespoons lime juice

NOTE: This recipe makes about 40 wontons. Filling can be made several hours ahead. Wontons can be filled up to two hours ahead; cover and refrigerate. Deep-fry just before serving.
METHOD

Shell and devein prawns. You will need 180g prawn meat. Chop finely.

Combine prawns with chicken, onions, chestnuts, garlic, chilli and ginger; mix well.

Separate wrappers. For each wonton, place 1 teaspoon of prawn filling in centre of wrapper, brush edges with water, fold to make a triangle. Wet corners of two outer ends, wrap around to join each other.

Deep-fry wontons in hot oil, in batches, for about 3 minutes or until golden and cooked through. Drain on absorbent paper.

For the dipping sauce, combine sauce, wine and juice in a small bowl; mix well.

Serve wontons with dipping sauce.

Suitable to freeze (cook from frozen). Not suitable to microwave.

Photography by Brett Stevens.

source :
Women Weekly Australia
Chicken and prawn wontons
http://aww.ninemsn.com.au/article.aspx?id=787385

Tom yum goong (hot and sour prawn soup) - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Soup

INGREDIENTS

1.125 litres (4½ cups) fish stock
3 cups (750ml) water
¼ cup thinly sliced fresh lemon grass
2 cloves garlic, crushed
1 tablespoon thinly sliced fresh ginger
2 Thai red chillies, sliced thinly
2 kaffir lime leaves, sliced thinly (or 2 teaspoons grated lime rind)
16 (800g) large uncooked prawns
2 tablespoons fish sauce
¼ cup (60ml) lime juice
4 green onions, sliced thinly
2 tablespoons coriander leaves
2 tablespoons Thai basil leaves
4 Thai red chillies, seeded, sliced, extra

NOTE: The stock mixture can be made a day ahead. Add the prawns and remaining ingredients just before serving.
METHOD

Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves. Bring to the boil then simmer, uncovered, for 10 minutes. Strain into a large jug or bowl. Return to pan and bring to the boil.

Meanwhile, shell and devein the prawns, leaving tails. Add prawns, simmer until they change colour. Add sauce and juice, remove from heat.

Stir in the onions, coriander, basil and extra chillies.

Not suitable to freeze. Suitable to microwave.

Cook's note
For a vegetarian option, use vegetable stock instead of fish stock, tofu in place of the prawns and salt instead of the fish sauce.

Photography by Alan Benson.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=787419

Vietnamese prawn & papaya salad - source Women Weekly Australia

Serving size: Serves 4-6
Cuisine type: Vietnamese
Cooking time: Less than 60 minutes
Special options: Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes, Salad, Seafood

INGREDIENTS

1 cup bean sprouts
1 cup green papaya (peeled and flesh julienned)
1 small cucumber, sliced thinly
2-3 hot small chillies small, finely diced
1 teaspoon grated ginger
2 cloves of garlic finely minced
2 tablespoon fish sauce
4 tablespoons lime juice
2 tablespoons palm sugar
¼ cup unsalted roasted macadamia nuts, chopped
1 long red chilli, deseeded and julienned into long thin strips
½ cup coriander leaves
3 Thai shallots or small red onion, peeled and finely sliced
½ cup Vietnamese mint leaves
½ cup Thai basil leaves
½ cup mint leaves
15 large cooked king prawns, peeled and deveined
METHOD

Place the garlic, chilli, ginger and sugar in a mortar and pestle of food processor, then add in the lime juice and fish sauce.

In a large bowl, add in the bean sprouts, long red chilli julienne, green papaya, cucumber, coriander leaves, Thai shallots, both mint leaves, Thai basil and the dressing to taste.

Serve on a platter with prawns and finish with toasted peanuts and fried shallots.


source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=790703

Green Bean Salad - source Women Weekly Australia

Green bean salad
INGREDIENTS

1kg green beans, halved lengthways
1 small (100g) red onion, sliced thinly
1 trimmed (100g) celery stalk,
chopped finely
¼ cup chopped fresh flat-leaf parsley

dressing
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon caster sugar
METHOD

Dressing
Combine all ingredients in a screw-top jar; shake well.

Boil, steam or microwave the beans until tender; drain. Rinse under cold water; drain.

Combine beans and Dressing in a large bowl, season with salt and freshly ground pepper; toss gently. Arrange beans on serving platter, top with combined onion, celery and parsley.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/specialevents/christmas2009/978164/green-bean-salad

Sticky Pork Rib - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Chinese
Cooking time: More than 1 hour
Course: Main

Sticky pork ribs with spicy sweet potato chips
INGREDIENTS

RIBS:
4 pork spare ribs, halved
3 cloves garlic, crushed
3 slices of ginger
3 tablespoons soy sauce
4 tablespoons Hoi Sin sauce
1 ½ tablespoons hot chilli sauce
1 tablespoon brown sugar
1 spring onion, finely chopped

CHIPS:
750 mls vegetable oil
1 medium sweet potato, thinly sliced and rinsed
1 teaspoon Maldon sea salt
¼ teaspoon five spice (optional)
METHOD

Preheat oven to 180°C. Place the ribs in a saucepan of cold water along with 2 cloves of garlic and the ginger slices and bring to the boil. Reduce heat and simmer for 1 hour. Turn off the heat and allow to sit for 15 minutes in the water.

In a large bowl combine remaining ingredients. Heat oil in a wok or saucepan and fry sweet potato in batches, draining on absorbent paper. Season well with sea salt and five spice.

Toss ribs in the marinade and place on a baking rack with a baking tray underneath. Bake for 1 hour brushing regularly with the marinade and turning frequently. Serve with sweet potato chips

source:
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=782198

Mee Rebus

Mee Rebus
Ingredients
1. Mee Rebus Soup
Shallot + Belacan, pound fine
Tean Ready-mix Curry Paster, 2 packets
Sweet Potato, 2
Potaro, 4
八角, 香枝, 咖哩叶 (3 stocK)
4 pkt of Kari power
Santan, 1 pkt
2. 虾饼
粉葛 & Carrot, 切丝
面粉 &粘米粉

3. Mee, 6 katis
Lime, Hard Boiled Eggs, Green Spring Opnion.

Janet Wooi

Asam Pedas

Asam Pedas

Ingredients
1 small pot = 2 pkt of Asam Power
Chili Bow ½ pkt
Shallot and Belacan pound to fine
Serai, Red Flower, Daun Kalsom
Water Melon skin
Lady Finger
KangKong
Fish

Method
Allow the Soup Base boil thoroughly
Add Melon Skin
Lady Finger
Boil for a while
Add KangKong and Fish last

Yogurt Making : 自制鲜果味乳酸

自制鲜果味乳酸

材料:

1公斤牛奶或鲜奶 (包装或瓶裝都可以
150克纯乳酸 /原味乳酸 (菌种)
1/4杯 (60克) 细砂糖
1 杯 (250克) 鲜奶油 fresh cream


鲜果 (随个人口味加入)
奇异果, 草毒, 蓝梅, 芒果

用具
1个温度计, 1个不锈钢器皿, 1个不锈钢器舀子


做法
1. 先把不锈钢器皿和舀子以沸水汞烫一会, 抹乾水份, 放置备用.
2. 将牛奶, 糖及鲜奶油倒入容器中, 以慢火轻轻揽煮8-10分钟, 用温度计测量一下至45-50C热度准确, 离火, 放置待混合物泠却於45-50C之间.
3. 先盛起一碗混合物, 加入菌種拌搅均匀至稀滑, 然後才把稀滑的菌种糊倒入其余的混合物中, 轻轻搅拌均勻至滑.
4. 加盖, 置於乾燥阴凉外静止10-12小时, 最后可盛入泠冻一会. 最后将己冷凍过的乳酸加入适量个人喜爱的水果, 放入援拌机搅拌至滑, 即可享用.