KERABU RICE

first time to make this kelantan kerabu rice.I make this cabbage,carrot into a sour,sweet taste,goes well with this kerabu rice.Make some deep fried chicken for this kerabu rice

KREABU RICE

Ingredients;

30pcs of blue pea flower ( washed and drained)
300g water
3 cup raw rices (washed and drained
5 pcs pandan leaves (washed and drain)
4 tsp salt
200g first squeeze coconut milk

Preparation for rice;
1.place blue pea flower and 2 cup of water into blend and blend and strain the juice
2.combine flower juice,raw rice,pandan leaves and salt in the pot of rice cooker.
3.switch on the heat,cook until the water start to dry up,then loosen rice grains with a pair of chopostick after that,pour first coconut milk over the rice,stir thoroughly to distruite the coconut milk evenly,continue cook for 15 minutes.

Vegetables salad
some cabbage leaves
1 small carrot
1 1/2 cup of apple vinegar or normal vinegar
some sugar

preparation; wash and drain the cabbage.cut the cabbage and carrot finely thin.put into a big bowl.
In a bowl add in the apple vinegar,sugar and stir until the sugar dissolved add in the cut cabbage and carrot,mix and toss well mix.serve straight away.( adjust the amount of the vinegar and sugar,depending on the amount of cabbage.

WINGED BEANS FRIED WITH POTATOES

Frying wing bean with slice potatoes with the chilli sambal. A delicious and  nutrituous potatoes that complements a variety of other ingredients.

WINGED BEAN FRIED WITH POTATOES
source;the asian collection

Ingredients;
2 potatoes,peeled and slice thinly
250g winged beans
1 cup dried anchovy, split into half,rinse and deep fried till crispy
1 stalk lemongrass,thinly sliced
sugar and fish sauce to taste
oil for deep frying

Blend to form paste;
5 pcs red chillies
2 tbsp belacan ( shrimp paste)
5 pips shallots

Method;
1.heat oil and deep fry potatoes slices until cook.drain and set aside .
2.remove oil from frying pan,leaving 2 tbsp.reheat pan,add in the ground spice paste and fry over medium low heat until fragrant. Add sugar and fish sauce to taste.stir to mix well.
3.add the fry potatoes slice,winged bean and crispy fried anchovy and stir well mix with the lemongrass and serve.

STIR FRIED CHICKEN WITH BASIL AND CHILLI

Another version of stir fried chicken with basil and chilli from another thai cookbook. Anyhow similarity of this recipes in any thai cookbook.,is also a tasty and delicious to eat with a bowl of rice.

STIR FRIED CHICKEN WITH BASIL AND CHILLI

Ingredients;
3 big tbsp cooking oil
4 cloves garlic,thinly sliced
2-4 red chillie padi,seeded and finely chopped
450g skinless boneless chicken breast,cut into bitessize pcs.( I used chicken thigh )
3 tbsp fish sauce
1 tsp granulated sugar
2 tsp dark soy sauce
10-12 fresh thai basil leaves
2 fresh red chillies,seeded cut thinly
20 deep fried thai basil leaves to garnish

Method;
1.heat the oil in a wok,add the garlic,chillies and stir fry over medium heat for 1-2 min until the garlic is golden,not burnt otherwise it will taste bitter.
2.Add the chicken bite sizes into the wok,stir fry until the chicken changed colour.
3.Add in the fish sauce,dark soy sauce and sugar continue to stir fry,throw in the basil leaves and stir fry until the chicken is cooked .spoon the cooked chicken meat on to a plat.garnish with the chop chillies and deep fried bail leaves.

CRANBERRY COOKIES

The chinese in malaysia love crispy cookies ,the western type of cookies that is soft or chewy is not so well liked.when I search on internet for a new recipes,i read in detail,to make sure the cookies is crispy. This recipes is from anncoo journal blog.A crispy,buttery cookies.My family likes it.

CRANBERRY COOKIES

Ingredients;
100g soft butter (i used golden churn brand)
75g icing sugar,sifted
1 small egg ( 30g) lightly beaten
160g plain flour,sifted
30g dried cranberries,cut into small pcs ( I used 100g)

Method;
1.cut the dried sweet cranberies with a scissor into tiny pcs,put aside.
2.cream the butter,icing sugar till pale,add in the beaten egg and beat till well mix.
3.add in plain flour in few batches into the cream batter mixture at low speed,mix well.
4.add in the cut dried cranberries and fold well with a spatula.place the dough on a greased proof paper or cling wrap to a long length and roll up or into a square shape,chill in the freezer for 45 -60 minutes for the dough to harden for easy cut.
5.cut dought into 0.5cm thick and place on the baking sheet (lined with parchment paper).Bake at preheated oven until lightly brown,
6.leave the cookies to cool and store in an air tight container

STIR FRIED SWEET POTATOES LEAVES

home grown sweet potatoes leaves,husband loves this stir fried sweet potatoes leaves with a thick corn starch solution and top with lot of ikan bilis or anchovy.It taste silky smooth vegetables.

Method;
A big handful of sweet potatoes leaves
150 g ikan bilis /dried anchovy
5 clove garlic minced
5 tbsp cornstarch mix with half a rice bowl of water
1/4 tsp msg /sugar
a few tbsp cooking oil

method;
split the ikan bilis into two,remove the black part.rinse with water,drain. Heat wok with oil,when the oil is hot,deep fried the ikan bilis till turn brown and crispy ,drain and put aside. Separate the sweet potatoes leaves and stem.tear a pcs of leaves into 3-4 part.Take a stem from the end break a small part and lightly peel the outer layer skin.off, use the tender part.Heat a wok with a few tbsp of oil,saute the garlic  till fragrant add the sweet potatoes leaves,quick stir fried ,add the salt ,sugar,stir well mixed and slowly add in the thick cornstarch to the sweet potatoes leaves and well coated. Dish onto plate top with fried crispy ikan bilis. Note the leaves and stem have to be tender and young leaves.

KUIH LOYANG / HONEYCOMB BISCUITS

This is crispy ,crunchy and sweet,coconut milk and taste egg flavor.Traditional CNY goodies. A lot of recipes using rice flour and plain flour,it is crispy,but when you bite in in your mouth,sometimes a small chip end of it will bite your gum or on your side of flesh,quite uncomfortable. This recipes was
tested by my eldest sister using a few different type of flour.At last she got it right,instead of rice flour she use cornflour,really crispy and crunchy,you won't get the uncomfortable when you eat. Friend who eat our honeycomb biscuite,they will ask for the recipe. Try it yourself,only you will know.You have to use the mould picture on top.

KUIH LOYANG / HONEYCOMB BISCUITS

Ingredients;
250g cornflour
100g plain flour
5 egg (lightly beaten)
150g sugar or more (adjust to your own sweetness you like)
1 fresh grated coconut mix with 600ml water together to get a medium thin milk

Method;
sift the plainflour and cornflour together,keep aside.
fresh grated coconut milk,use your hand to mix and squeeze with water togehter,drain through a seiver for a clear med thin coconut milk.put aside.In a pot, add the sieve flour,make a hole in the middle slowly add coconut milk and egg in between to get a thinner than mushroom soup,lastly add in the sugar and use a wooden to stir till the sugar is dissolved.sieve through a drainer to get a smooth batter. Heat half pot of cooking oil,put in the mould to heat it ,when it hot enough,take out
the mould,shake out the oil,dip into the batter to coat it nicely( to the same level height of the mould)
don't over coated or it will never came out of the mould,if this do happen ,use a chopstick,to pull away the batter,discard,put back the mould to heat it hot.Put the coated mould back into the hot oil,
using medium high or low until the batter is slightly cook,shake the mould  and slight pull out a bit,let it get to a slight yellowish colour. then only you pull out the mould and let is get slight medium brown, use a slotted spoon with hole,dish up and set on the paper towel to drain away the oil.let it cool and set .once it cool ,keep in an airtight container at room temperature.It can last a month.

Note;
the oil have to be hot enough,adjust the heat from time to time until you can  get the right heat.The
mould you have to know musn't too hot once it dip into the batter,the batter will come off,it .if the mould  cetain part is not hot  evenly or else it will coated certain part only.before every dip the mould have to put back to heat to the right temperature. You have to try a few time to know it. Must have the patient when making this honeycom biscuits.Another important is the batter concsistency,not too thin ot thick.If the batter tto thick,add some water,stir well combine.Not necessary to use all the coconut milk You have to adjust  the amount somewhere in between like the  mushroom soup .Do not use thick coconut  milk or else it will turn to a  look burnt brown. use chopstick to pull it slightly while the honeycomb are still soft,so the shape can become more solid.controlling of the oil is important,if
the oil is too hot,it will burnt.

ASSAM PEDAS IKAN TENGGIRI

Assam pedas is a hot,sour fish soup.you can find this dish at any malay stall or restaurant. It well like
by every race.Normally at the malay stall,they use red snapper or stringgray.I use mackerel fish.

ASSAM PEDAS IKAN TENGGIRI

Ingredients;
1 kg of ikan tenggiri,cut into few thick slice
some daun kesum(optional)
3 stalk lemongrass,bashed
1/4 tsp msg or 1 tbsp chicken granule
1 tsp salt
1/2 tsp sugar
700ml water
6 pieces dried tamarind slice /or tamarind paste 2 big tbsp soaked in water

To blend
20 pcs dried chilli soaked in hot water till soft,drain,blend to fine paste
5 small shallot,peeled the skin
2 clove garlic
1 inch ginger /fresh turmeric
1 cm belacan/shrimp paste ( optional)
a few tbsp cooking oil

Method;
Blend the chilli to a fine paste,keep aside.blend the shallot,garlic , ginger and belacan.
heat a wok with some oil,add in the garlic, shallot,ginger paste and belacan paste to stir fry till fragrant,add in the chilli paste and stir fry till the chilli is cook using medium low heat,add in the water,dried tamarind slice,lemongrass,bring to a boil,add in the fish cook till the fish is cook,add in salt,msg,pinch of sugar for taste.( adjust the salt,msg,sugar to your own taste).

IKAN BILIS JEMPUT / ANCHOVY FRITTER

This anchovy fritter or ikan bilis jemput i usually make this as a snack or breakfast for the family.The
family favourite,how many I make sure it will finish .dipping in chili sauce or eat on its own.

IKAN BILIS JEMPUT/ ANCHOVY FRITTER

Ingredients;
350g self raising flour
1tsp baking soda
2 big onion,peel,slicely thinly
2 big red chilli.deseeded,chop
200g ikan bilis,split into two,,tear into pieces
280-300ml water 
1 1/2 tsp salt
1/4 tsp msg or sugar

Method;
In a big bowl,add all the ingredients toss well mix,then slowly add in the flour to a watery sticky batter.Heat a wok with cooking oil enough for deep frying.when the oil is hot,use a big tbsp scoop the batter and slowly drop into the oil to deep fry till golden brown and cook,drain on the paper towel.serve with chilli sauce

FRIED RICE WITH SALTED FISH

The chinese new year is just round the corner,busy spring clean the house, so, tired,just fried the rice for family lunch.after typing this recipes, I'm going to the bakery shop to shop for cookies ingredients

FRIED RICE WITH SALTED FISH

Ingredients;
3 bowl cooked rice (overnite rice)
1 small block carrot (cut into bite sized cube)
50g salted fish ,( any kind of salted fillet,dice to smaller pieces)
3 egg ,beaten
2 tbsp spring onion
a bowl of cooked,dice chicken meat

Seasoning;
1 tsp pepper
1 tsp salt
a pinch of msg
1 tsp sesame oil

Method;
1.deep fry the salted fish in hot oil until crispy and golden browm.remove,drain well and keep aside.
2.heat 2 tbsp oil,add in the beaten egg,stir fry ,add in the cooked rice,chicken meat,carrot and seasoning ,stirring constantly over high heat until aromatic and slightly dry.Add in the salted fish and
spring onion , 1 tsp sesame oil,toss  well mixed. Dish up and serve.
Note;If you do not use msg.replace 1 tbsp light soy sauce and 1 tsp chicken stock granule

SASSY PINEAPPLE

This pineapple salad look so refreshing and yummy.different way to eat the pineapple.Is taste nice if you love the smell of cinnamon powder.If your pineapple bit sour,add a few tbsp sugar.

SASSY PINEAPPLE
source;kayotic kitchen

Ingredients;
1 ripe pineapple
3-4 tbsp sugar
1/2 tsp cinnamon stick
1/4 tsp dried chilli flakes
handful fresh mint leaves ( I did not add)

Method;
In a mortar and pestle,grind the cinnamon stick,dried chilli flake,1 tsp sugar start grinding to a fine powder.fresh mint leaves goes perfect with pineapple,add a handful of mint leaves,2 more tbsp sugar,mash. remove the pineapple skin,remove core and cut it in slices,sprinkle the mint sugar over the pineapple and garnish with mint leaves

SQUID IN CLOVE SAUCE

squid stir fry with various spices.this recipes use cloves and nutmeg, along with tomato and soy sauce
is known as cumi cumi smoor in indonesia.

SQUID IN CLOVE SAUCE

Ingredients;
500g fresh squid,cleaned
3 tbsp cooking oil
1 big onion,finely chopped
2 garlic clove ,crushed
1 big tomato,skinned and chopped
1-2 tbsp dark soy sauce
1/2 tsp grated nutmeg
6 whole clove
150 ml water
1/2 lemon or lime juice
salt and ground black pepper to taste
shredded spring onion or fresh coriander leaves for garnish

Method;
1.wash the squid and pat dry on kitchen towel.use a sharp knife knife to cut the squid into thin long
ribbon.
2.heat a wok,toss in the squid and stir constanly for 2-3 minutes,when the squid will have curled into
attraction shape or in a firm ring,lift up and set aside.Don't over cook or it will turn rubbery.
3.heat the wok in a clean pan and fry the onion and garlic,until soft and begining to brown.Add in
tomato,soy sauce,nutmeg,clove,water and lemon or lime juice.bring to a boil and then reduce the heat
and add the squid with seasoning to taste.
4.cook the squid in the sauce for 1-3 minutes,uncovered over a gentle heat ,stirring from time to time.
take care not to overcook the squid.serve hot or warm with a plate of rice.garnish with shredded spring onion or fresh coriander leaves.

AUBERGINES SALAD

The first day of 2016,how bad or good our economic is nobody can predict.Just stay and watch. I
believed this coming chinese new year fall on feb 8.lot of people may cut down on spending on goodies.price of everything gone up.since last year GST,I have cut down on my spending.Buy what is necessary.Coming to this dish,I love it,simple and delicious, recipe from a new burmese cook book ,a present from my daughter's closed friend.A very thick book,600 pages.

AUBERGINES SALAD

Ingredients;
A big aubergines about 300g
1/2 tsp salt
2 tsp lime juice
1/2 tsp fish sauce
1/2 tsp dryground chillies
a few drop of sesame oil
2 small shallot,peeled and thinly sliced
2 tsp toasted peanut
2 tsp toasted sesame oil
2tbsp crispy fried shallot
some crispy shallot
1 stalk coriander ,chop
3 tbsp cooking oil

Method;
use a fork to prick the aubergines in several places,place in the oven to bake or grill over a gas stove
turning every part of the aubergines to ensure it is thoroughly cooked.It should be tender and limp .
put on to a plate,let is cool and strip off the outer burnt layer aubergines.
put the peel aubergines and rip or shredded pieces,season with salt,fish sauce,lime juice and ground chilli and sesame oil.set aside.soak the sliced shallot in a bowl of cold water for 5 minutes.Drain and squeeze the shallot to remove excess water and add to the marinated aubergines,add the toasted peanut,sesame oil and mix well with a chopsticks.sprinkle some chop coriander leaves,fried crispy onion and oil.serve.
note;fry a few dried chilli in a dry wok till crispy ,not burnt,coarsely blend.( dry ground chilli)
        slice a few extra shallot,slice thinly ,heat a wok with some cooking oil,fry the shallot till crispy
        .use the oil for mixing the aubergines.