Selamat Hari Raya Aidilfitri.....

Selamat Hari Raya Aidilfitri...

I would like to wish of of you "Selamat Hari Raya Aidilfitri & Maaf Zahir Dan Batin". May you have a warm and beautiful time with your beloved ones. Hopefully the raya treats has been a succes for those of you who tried...:)

Love,

Nam

Shepherd's pie...

Shepherd's Pie....

(Serves 4)

A:

500 grams beef mince

1 medium onion (grated finely)

1 carrot (grated finely)

2 cloves garlic (chopped)

1 can/ 8 oz tomato sauce

2 tablespoons Worcestershire sauce

1 can green peas

Black pepper

Salt

Olive oil

B:

1 kilo potatoes (peeled)

50 grams butter

2 eggs

100 grams parmesan cheese (grated)

Directions:

1. Boil potatoes in salted water in a huge pot till soft and tender. Once done let it cool and set aside.
2. Preheat oven to 200 deg.
3. Heat olive oil in a frying pan.
4. Once oil is hot, brown the meat and season it well with salt and pepper.
5. Stir in the onions and carrots and mix well for 10 Min's.

6. Add in the tomato sauce and Worcestershire sauce and stir and let it simmer till mixture thicken.
7. Mash the potatoes in a big bowl, add in the butter and eggs, combine well and set aside.
8. Lastly add the green peas to the beef mixture and stir for 5 Min's. Set aside.
9. Prepare a 10 by 10 or a 12 by 12 baking dish.

10. Scoop in the beef mixture into the dish and gently pressing it down evenly.
11. Top the mash potatoes over the beef mixture evenly.
12. Sprinkle the grated parmesan over the cheese and gently mixing it together till slightly combine.
13. Use a fork and make rough peaks.
14. Bake till golden brown for 30 -40 Min's.

Tomato salsa

Tomato salsa...

3 tomatoes (chopped)

1 onion (chopped or sliced thinly)

1 green chili (seeded and chopped)

3 stalks coriander (chopped)

Olive oil

Salt

Direction:

Add and mix al ingredients together and season well.

Beef & lime wraps..

Beef & lime wraps..

(Makes 2)

Ingredients:

A: Marinate

250 grams stir fry beef

1 1/2 lime (for zest and juice)

1 green chili (seeded and chopped)

2 clove garlic (grated)

Black pepper

Salt

B:

1 red pepper (thinly sliced)

1 medium red onion (thinly sliced)

Olive oil

2 tortillas

Directions:

1. Mix in the ingredients in a non metal bowl.

2. Zest the lime and squeeze the juice.

3. Cover and marinate for 2 hours in refrigerator.

4. Once marinate is ready, heat oil in pan.

5. Saute the onions and pepper till soft.

6. Add in the marinated beef squeezing out the marinate juices out.

7. Brown the beef for 5 minutes.

8. Pour in the marinate mixture and bring to boil for another 15 Min's.

9. Divide the beef fillings into 2. Place each portion onto tortilla.

10. Wrap it and secure wrap with a toothpick.

11. Serve with tomato salsa and sour cream..

Chicken enchiladas...

Chicken enchiladas... (Serve 2-3)
Here is a great easy recipe which i love... It have make my own alter it to my own way as some of the ingredients are hard to find in Asia..

Ingredients:

A: Enchilada Sauce

2 tablespoon olive oil

2-3 tablespoon butter

3 clove garlic (grated)

1/2 teaspoon cumin

2 1/2 tablespoons chili powder

1/2 teaspoon unsweetened cocoa powder

16 oz canned tomato sauce

1 cup water

1/2 brown sugar

1/2 cinnamon powder

Salt

B: Fillings

6 tortillas wraps

250 grams boneless chicken fillets

6 slices Montery Jack cheese

C: Toppings

250 grams shredded sharp cheddar cheese

Black pitted olives

Jalapeno peppers

Directions:

1. Boil the chicken fillets till cooked. Once cooked, drain and let it cool.

2. Shred the fillets and set aside.

3. Heat olive oil and butter in a pot.

4. Add in the garlic and cumin. Fry for 1 minute.

5. Throw in the chili and cocoa powder and mix till combine.

6. Pour in the water and tomato sauce and stir well.

7. Add in the brown sugar, cinnamon powder and season well with salt.

8. Simmer till sauce becomes thick for 30 Min's.

9. Pre heat oven to 200 deg.

10. Take one tortilla wrap and spread the enchilada sauce evenly.

11. Divide the shredded chicken into 6 portions. In the my pic i only 5 tortillas..You can do 6..

12. Place the shredded chicken over the sauce.

13. Place the montery jack cheese slice over the chicken. I tear up the cheese into 2 as it cover the chicken evenly. You could also add 2 slices of jalapenos.

14. Roll the tortilla and place it into a baking dish.

15. Repeat the same step 10 - 14 for the next remaining tortillas.

16. Pour the remaining enchilada sauce over the tortillas, covering it evenly.

17. Sprinkle the shredded cheddar all over the sauce.

18. Lastly top with black olives and jalapeno over.

19. Bake till cheese melt for about 30 Min's.
20. Serve hot with sour cream and extra jalapeno...

Mouthwatering.......Yum

Chocolate chip M&M cookies...

Chocolate chips M&M cookies...

Ingredients:

500 grams Optio biscuit mix (keep in refrigerator the night before baking)

250 grams butter

2 tablespoons cocoa powder

200 grams cashew (chopped in small bits)

125 grams semi sweet chocolate chips

150 grams mini chocolate M&M

Directions:

1. Preheat oven to 175 deg.

2. Line 2 or 3 cookie sheets with grease proof baking paper.

3. Melt butter in a big mixing bowl. Trick is to melt it in the the oven while you are preheating it.

4. Roast the cashew for 5 Min's. And set aside to cool completely.

5. Stir the butter till smooth.

6. Add in the cocoa powder into butter and mix well.

7. Pour in the flour bit by bit into the mixture. Use clean hand to mix it well.

8. Lastly our in the cashew nuts and chocolate chips and combine well together.

9. Make 1 inch balls and place it 2 inch apart.

10.Decorate each cookie with 3-4 mini M&M, Press it down gently.

11. Bake for 15 Min's.

12. Allow cookie to cool on sheets before transferring to wire rack.

13. Store in air tight container.

Enjoy........

Triple chocolate cookies....

Triple chocolate cookies.....

(Makes 6-7 dozen)

1 3/4 cups all purpose flour

1/4 cup Hersey's cocoa powder

1 3/4 teaspoons baking powder

1/4 teaspoon salt

12 oz unsweetened Hersey's100% chocolate bar

1/2 cup unsalted butter (room temperature)

1 1/4 cups dark brown sugar

1/4 cup sugar

3 large eggs

11/2 teaspoons vanilla essence

1 cup semisweet Hersey's chocolate chip

Directions:

1. Sift flour,cocoa powder,baking powder and salt into a big bowl and set aside.

2. By using the double boiling method, melt chocolate in a metal bowl set over a pot of simmering water, stirring the chocolate bars so it will melt evenly. Remove from heat once it smooth.

3. Cream butter and both sugars in a stand mixer on medium speed for 5-7 Min's till light and fluffy.

4. Add in the eggs and vanilla essence till combine.

5. Pour in the melted chocolate and beat till combined.

6. Mix in the flour bit by bit on low speed till all is combined.

7. Lastly pour in the chocolate chips and mix well.

8. Cover and refrigerate cookie dough for about 15-20 Min's till it firms up.

9. Preheat oven at 175 deg and line 2-3 cookie sheets with grease proof baking paper.

10. Roll out 1 inch balls onto sheets and place a decorative heart shape pressing gently onto each cookie.

11. Bake for 8-10 Min's. Cookie will appear soft but will firm up upon cooling. Lets cookies rest before transferring to wire rack.

12. Store in air tight container.

Nutella hazelnut cookies...

Nutella hazelnut cookies.

(Makes 3-4 dozen)

Ingredients:

2 cups all purpose flour

1/3 cup unsweetened Hersey's cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1/2 cup Nutella hazelnut spread

3/4 cup + 2 tablespoons granulated sugar

1/2 cup dark brown sugar

2 large eggs

2 teaspoons vanilla essence

1 cup of bittersweet chocolate chips

2/3 cup hazelnuts (toasted and chopped)

Directions:

1. If you can't get granulated sugar you can simply put your normal sugar in a food processor

and give it a spin for 30 seconds. Set aside

2. Sift flour,cocoa powder,salt and baking powder together in a big bowl and set aside.

3. Cream the butter,both sugars and the Nutella for 5-7 Min's.

4. Beat in the eggs and the vanilla.

5. Add in the flour mixture bit by bit till all is combine.

6. Lastly pour in the chocolate chip and hazelnuts and mix well.

7. Cover and put cookie mixture in the fridge for 15- 20 Min's for the mixture to firm up.

8.Preheat oven to 175 deg and line 2 or 3 cookie sheets with grease proof baking paper.

9. Drop 11/2 inches spoonfuls onto cookie sheets and bake for 10- 12 Min's.

10. Let it cool on cookie sheet for a few Min's. Only transfer to wire rack till it slightly cooled. Bottom part of cookie will tend to stick if it still hot. So be patient....:)

11. Let it cool completely on wire rack and store in air tight container.

Honey almond cornflakes

Honey almond cornflakes....

(Makes around 70-80 cups)

Ingredients:

275 grams cornflakes
150 grams sliced almonds

250 grams butter

1/2 cup honey

4 tablespoons fine sugar

Directions:
1. Melt butter,honey and sugar in a big pot over a medium heat till mixture becomes homogeneous and appears thick and bubbly for 5 Min's..

2. Add in the cornflakes and almonds and stir well till combine.

Once mixture is well combined remove from heat.

3.Pour spoonfuls of mixture in small paper cups.

4. Bake at 180 deg for 6-7 Min's till golden brown.

5. Leave to cool over wire rack till crisp. Store in an air tight container.

Prawn & fishball noodles soup....

Prawn & fishball noodles soup... (Serves 2)


Ingredients:
8 large glass prawns (heads trimmed)
1 packet fresh Dodo fishballs
1 packet hokkien egg noodles
4 stalks of young kai lan (cut into 3 lengthwise)
1 medium onion (peeled cut into half)
2 cloves garlic (peeled)
2 tablespoons light soya sauce
2 teaspoons maggi seasoning
1/2 cup water (to blend)
1/4 cup vegetable oil
1000 ml water (for soup)
Salt
White pepper


Ingredients:
1. Blend onion, garlic and water in a mixer .

2. Heat oil in a big pot and add blended puree.
3. Fry till fragrant for 15 Min's.
4. Pour in the water in the pot and add in the soya sauce, maggi seasoning bring
it to boil for 10 Min's.
5. Throw in the prawns, fishballs and noodles stir and season with salt and pepper.
6. Lastly throw in the the kai lan and simmer for 5 Min's.
7. Divide portions into two and serve hot.

Grilled chicken breast with avocado salsa...

Grilled chicken breast with avocado salsa..... (Serves 2 or 4)

Ingredients:
A:
2 medium boneless chicken breast
1 Lemon
3 garlic (chopped)
Black pepper
Salt

B:
2 ripe avocado (peeled,stoned and diced)
2 tomatoes (diced)
1 lime
1 red chili (seeded and diced)
Coriander leaves (Optional)
Salt


C:
Olive oil

Directions:
1. Mix all ingredients A in a big bowl and marinate chicken and cover in fridge for 1 hour.
2. Mix all ingredients B in a big bowl. Cut lime and squeeze juice ans season well with salt.
3. Heat grill and drizzle olive oil.
4. Place marinated chicken breast onto hot grill. Grill each side for 10 Min's till cook.
5. Once cooked remove and place chicken breast onto plate. Sprinkle a pinch of salt over meat.
6. If your serving for 4 and prefer smaller portions. cut the breast into two.
7. Grab a good handful of the avocado salsa and serve it beside or over the meat and serve.

Mini Onion pancakes...

Mini onion pancakes.... (Makes 18-20)


Ingredients:
1 1/3 cup plain flour
1 egg
200 ml water
1 large onion (diced)
1 green chili (seeded and diced)
1 red chili (seeded and diced)
Pinch of salt
Oil for shallow frying


Directions:
1. Mix flour, salt, egg and water. Beat till mixture is smooth.
2. Add in the chilies and onion.
3. Heat oil in shallow non stick pan.
4. Drop a spoonful of mixture in oil.
5. Fry till golden brown and drain onto paper towel.

Baked seabass with garlic and lemon....

Baked sea bass with garlic and lemon...

(Serves 2)

Ingredients:
1 large sea bass (gutted and descaled)
2 cloves garlic (chopped)
1 inch ginger (grated)
1 lemon
1 teaspoon sesame oil
Black pepper
Sea salt
Olive oil
12 by 12 inch square Aluminium foil

Directions:

1. Make 2 slits of each side so the flavour penetrate well into fish.

2. Place fish onto foil and pat dry with paper towel.

3. Season fish evenly on both side and belly with garlic, pepper, salt, ginger paste.

4. Zest the lemon over fish, cut lemon in to half, squeeze and rub juice into fish.

Stuff the lemon halves into the belly.

5. Add drops of sesame oil on both side. Give it a little rub.

6. Lastly drizzle olive oil over fish and cover foil in a bag, seal sides.

7. Bake fish for 45 Min's at 180 deg.

Chicken Kurma....

Chicken Kurma...

This dish goes very well with butter rice or briyani rice.

I love to have it along with spicy cucumber lemon salad.. Super Yummm.....

Ingredients:

A: Marinate
1 whole chicken (cut into 8)
3-4 tablespoons kurma curry powder
3 cloves garlic (grated)
11/2 inch ginger (grated)
1/ cup water

B:
3 tablespoons ghee
2 inch cinnamon stick
1 star anise
2 cloves
2 cardamons seeds
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed

C:
1 big red onion (sliced)
2 green chilies (sliced)
1 sprig curry leaves

D:
750 ml water
4 large potatoes (cut in quarters)
2 tomatoes (cut in quarters)
200 ml Kara coconut milk
2 calamansi limes
Salt

Directions:
1. Mix and marinate Part A for 1 hour in fridge.
2. Heat ghee in a big pot or wok. Add in all the spices in Part b, and fry for 30 second.
3. Add in the ingredient Part C and fry till onion turn slightly brown.
4. Throw in the marinated chicken pieces and stir well.
5. Add in the water and simmer on medium heat till meat is almost cook.
6. Mix coconut milk and lemon juice in a cup and set aside.
7. Add in the potatoes, tomatoes, coconut milk mixture and season well.
8. Cover and simmer gravy till potatoes turns soft and cook.

Crab in spicy coconut milk.

Crab in spicy coconut milk... (lemak chili padi)

(Serve 3-4)

Ingredients:

4 large blue flower crab

2 lemongrass (bruised)

2 medium onions

3 cloves garlic

1 inch galangal

1 tablespoon turmeric

200 ml Kara coconut milk

250 ml water

1 cup vegetable oil

Salt

Directions:

1. Clean by pulling up the triangular belly flap of the crab and pull shell apart from body.

Clean the innards, snap body in half and pull claws and set all aside.

2. Blend onions, garlic and galangal together in processor.

3. Heat oil in huge wok or pot.

4. Add in the blended mixture once oil is hot.

5. Throw in the lemongrass and turmeric. Fry till fragrant for 20 Min's.

6. Add the crab and stir well and cover let it cook for 1 minute.

7. Add in the water and coconut milk and stir well with crab.

8. Season well with salt and cover and simmer for 10 Min's.

9. Transfer only crab pieces onto another plate as you need to thicken the gravy.

You do not want to over cook the crab.

10. Simmer the coconut gravy for 10-15 Min's.

11. Add the crab pieces into gravy stir well and off fire.

12. Serve hot with steamed rice.

Banana Fritters..

Banana Fritters....

There is so many types of bananas that you can choose from. "Emas", "Kepok" but my favourite is "Pisang Tanduk.." Horn banana. It normally come 9- 10 inches. You could easily get 10 slices from one piece. I love to shallow fry them and enjoy it with a cup of Tea on weekends while i play my Dominos on my patio. Here is how i love it done...

1 ripe horn banana

Batter:

4-5 tablespoons of rice flour

Pinch of salt

1 drop of yellow food colouring

(to enhance colour)

4 tablespoons water

Oil for shallow frying

Directions:

1. Cut 1 inch slices slantwise.

2. Prepare batter by adding rice flour,water salt and colouring in a bowl.

3. Heat oil in wok or frying pan.

4. Coat each slice evenly with the batter.

5. Gently glide the coated slices into oil once it's hot.

6. Fry till golden brown on both sides.

7. Drain well and serve.

Butter Rice...

Butter Rice..

(Serves 2)

Ingredients:

2 cups of fragrant white rice

2 pandan leaves (Tie in a knot)

3 tablespoons Planta magarine/butter

1 red onion (sliced thinly)

2 clove garlic (grated)

50 ml evaporated full cream milk

1 tablespoon rose water

1 stalk of coriander leaf

1 tablespoon fried shallots

450 ml water

Directions:
1. Wash rice in cooker pot till water runs clear and drain off the water. Set aside.
2. Heat a pot and add in the butter, onion, garlic and pandan leaf.
3. Add in the water and milk into the butter mixture and bring to boil for 5 Min's.
4. Once done add the mixture along with the pandan leaves knot together
with the rice and cook in cooker.
5. Once rice is almost fully cook, add the coriander, fried shallots
and rose water into rice and stir very gently together.

Serve hot with delicious gravies.

Melted cheese potatoes...

Melted cheese potatoes...

Here is a new one that i stir up last night... Super easy yet a great side dish..


Ingredients:
7-8 small potatoes
200 grams shredded mozzarella cheese
50 grams shaved or grated parmesan cheese
1 tablespoon dried parsley
1 teaspoon crushed chili flakes
Olive oil
Salt
Black pepper


Directions:
1. Boil a big pot of water with a good pinch of salt and throw the potatoes in.
2. Half cook the potatoes till slightly soft for 20 Min's.
3. Drain and slightly cool the potatoes down. Get a medium baking tray ready.
4. Cut the potatoes in halves and lay them flat sides facing up. Pack them closely to each other.
5. Sprinkle a generous amount of mozzarella,then parmesan.
6. Followed by the dried parsley,chili flakes and season well with salt and pepper.
7. Lastly drizzle a good amount of olive oil over the potatoes.
8. Bake at 180 deg for 30 Min's.