The Reason He married Me

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