Pineapple lemon pickle salad...

Pineapple lemon pickle salad....


Ingredients:
1 small pineapple (skinned and cut into small cubes)
1 lemon ( for juice)
1 medium red onion (sliced)
2 bird eye chillies (sliced)
Coriander leaves
Salt


Directions:
1. Mix all ingredients into a bowl and mix well.

Green pea rice...

Green Pea Rice...

(Serves 2)

Ingredients:

A:
2 cups fragrant rice (washed and drained)
500 ml water


B:
3 tablespoons of ghee
1 medium red onion (sliced)
1 stalk of curry leave
1 teaspoon mustard seeds
Half can of green peas (drained)
Salt


Directions:
1. Cooked rice as per normal.
2. Heat ghee in a small pot and fry all ingredients in B for 1-2 minutes.
3. Once rice is cooked and ingredients B and stir well.
4. Cook rice for another 1-2 minutes and let it rest before serving.

Mutton dhalcha...

Mutton Dhalcha... (Serves 4)


Ingredients:

A:
500 grams boneless mutton (sliced or cube)
2-4 mutton bone marrow
1000 ml water
4 cm ginger
4 cloves garlic (crushed)

B:
1 good handful of dhal lentil (washed and socked in water)

C:
6 tablespoons dhalcha curry powder
3 tablespoons tamarind paste (mix with water to get watery paste and dispose seeds)
5 large potatoes (cut into quarters)
2 medium brinjal (cut into quarters)
1 large carrots (cut lengthwise)

D:
2 large onions (sliced)
2 stalks curry leaves
6 cm cinnamon stick
6 cloves

3-4 cardamon seeds
2-3 star anise
1 tablespoon garam masala powder
Vegetable oil

E:
2 large tomatoes (cut into quarters)
1-2 cup of coconut milk
Salt

Directions:
1. Boil ingredients A in a large pot. Simmer till meat is 3/4 cooked.
2. Add in the ingredients B & C into pot and mix well cover and let it simmer.
3. Heat up oil into a small pot and fry all ingredients D and saute till onions gets transparent.
4. Add in ingredient D into together into dhalcha mixture.
5. Lastly add in ingredients E into dhalcha mixture and season well and check taste.
6. Simmer till flavours are combine and meat is tender.

It taste even better after a day or two as the flavour get richer.. Store well in container and refrigerate till needed.

Tomato Rice...

Tomato Rice....

(Serves 2)

Ingredients:

A:

2 cups fragrant rice (washed and drained)

450 ml water

B:

3 tablespoon ghee

1 medium red onion (sliced)

2 tablespoons tomato puree

2 cm cinnamon stick

2 cloves

1 cardamon seed

1/4 teaspoon fennel seed

50 ml evaporated full cream milk

Salt

C:

1 large tomato (cut into 8)

1 stalk coriander leaves

Directions:

1. Wash rice and add water in rice pot and set aside.

2. Heat a small pot and the ghee, all spices and onion in B. Fry for 1 minute.

3. Add the remaining ingredients in B and simmer for another minute.

4. Pour in the mixture B into A and mix well. Cook rice normally.

5. Stir rice when it almost cooked. Add in ingredients C and continue cooking.

6. Stir rice and set it set before serving.

Stir fried curry prawns...

Stir fried curry prawns...

(Serves 2)

Ingredients:
8 large glass prawns (heads trimmed, shells on)
2 stalks of curry leaves
1 tablespoon fish curry powder
1 teaspoon mustard seeds
1 large red onions (sliced)
2 tablespoon water
Vegetable oil
Salt


Directions:
1. Heat oil in wok on medium high heat.
2. Stir in the onion, mustard seeds,curry powder and curry leaves. Saute for 1 minute.
3. Throw in the prawns and season well with salt.
4. Lastly add water and toss prawns till cooked and serve hot.

Ghee Rice..

Ghee Rice...

(Serves 2)

Ingredients:

A:

2 cup fragrant rice (washed and drained)

450 ml water

50 ml evaporated milk

B:

3-4 tablespoons of ghee

2 inch cinammon stick
2 cloves sticks

2 cardamon seeds

1/4 teaspoon fennel seeds

1/4 teaspoon cumin seeds

1 small red onion (thinly sliced)

C:

2 tomatoes (cut into quarters)

1 sprig of fresh mint leaves

D:
1 tablespoon rose water

Directions:

1. Put all ingredients in A in the rice cooker pot. Set side.

2. Heat up small pot and add in ingredients B.

3. Saute till onions turn transparent.

4. Mix ingredients B into A. Stir well and cook rice as normal.

5. Once rice is half cooked, stir in ingredients C and continue to cook.

6. Lastly, once rice almost cook add in ingredients D.

7. Let the rice set at least 30 Min's before serving.

Serve hot with gravies and pickles..

Cucumber lemon pickle salad

Cucumber lemon pickle salad...

Ingredients:
1/2 cucumber (cut in half lengthwise and slice thinly)
1 lemon (for juice)
2 bird eye chilies (sliced thinly)
1 red onion (sliced thinly)
1 stalk coriander leaf
Salt

Directions:

1. Throw all ingredients together. Squeeze lemon and season with salt.

Enjoy it along curries...

Chicken Masak Merah...

Chicken Masak Merah.. (Red sauce)

(Serve 2-3)

Ingredients:

A: To Blend:
2 red onions (peeled and quartered)
3 cloves garlic
4 red chilies
1 cm ginger
1/2 cup water

B:
2 inch cinnamon stick
1 star anise
2 cardamon seed
2 cloves
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
1 tablespoon turmeric
1 tablespoon chili paste
3 chicken thighs (cut tight into 2)
4 large potatoes (cut lengthwise)
1 cup water
1 cup vegetable oil
Salt

Directions:

1. Blend all ingredients A.
2.Heat oil in wok or pot. Throw in the spices in B and fry for a minute.
3.Add in the blended mixture, chili paste and turmeric powder once oil is hot.
4. Fry till fragrant for 20 Min's.
5. Add the chicken and water and simmer till cook.
6. Throw in the potatoes when chicken is half cooked.
7. Season well and cook till potatoes is soft.


Serve hot with rice...

Summer spinach salad...

Summer fruit & spinach salad....

(Serves 2)

Ingredients:


100 grams baby spinach (washed and dried)
10-12 red seedless grapes (cut into halves)
1 orange (peeled)
6-8 baby yellow tomatoes (cut into halves)
20 grams pumkin seeds
Shaved parmesan


Dressing;
1 teaspoon sesame oil
Olive oil
Balsamic vinegar
Pinch of salt

Directions:

1. Place all ingredients into large salad bowl.
2. Peel orange slices over the salad so the juices will flow into the salad and act as a dressing.
3. Using your fingers peels each orange slice into three.
4. Drizzle sesame oil, olive oil, balsamic vinegar and the pinch of salt.
5. Toss the salad lightly and serve onto plate.
6. Top salad with the shaved parmesan.

Grilled cod & spinach fruit salad...

Grilled cod & spinach fruit salad....

(Serves 2)

Here is a simple light fruity dish.. I hope you enjoy it.



Ingredients:

Fish:

2 cod steaks

Salt

Black pepper

Olive oil

Salad:

100 grams baby spinach (washed and dried)

10 yellow baby tomatoes (cut into halves)

10 green seedless grapes (cut into halves)

1 orange (peeled)

A bunch of sliced almonds

1 teaspoon sesame oil

Olive oil

Balsamic vinegar

Salt

Directions:

1. Heat grill pan and season fish steaks well on both sides.

2. Place fish on the hot grill and cook for 2-3 Min's on each side.

3. For the salad throw all ingredients in a large salad bowl.

4. Peel the orange over the bowl so the juices flows into the salad. Using your fingers peel the each orange slices into three.

5. Check taste and season well.

6. Place half portion of the salad onto place and once fish steaks are ready place each steak over the salad.

Enjoy...

Will be right back....

Will be right back.....

Oh My.... I am sorry that i have not been posting new recipes lately.. It been a crazy superbly busy three weeks for me... Raya outings and my cousin's big wedding. And it is not stopping...:) I promise that i will be back this week with new delicious recipes... I miss cooking that for sure... So please bear with me..

Love,

Nam