Thursday, March 27, 2008

Malay Chicken Soup


1-2 pieces of chicken, bone-in
1 medium size potato, cut into 6-8
1 carrot, sliced abt 1/2cm wide
3-4 tablespoon vegetable oil
1.5-2 cups water
1.5 teaspoon salt
A pinch of sugar (optional)
half teaspoon pepper

2 shallots
1 garlic
1in ginger

1. Pound shallots, ginger and garlic together or you can also thinly sliced them.

2. In a medium size pot, heat the oil and add no.1, stir until fragrant.

3. Add in the water. When the water is boiling, add in the chicken, potato and carrot.

4. Continue boiling, flip the chicken once or twice.

5. Add salt, sugar and pepper. Stir.

6. Cover and let it simmer for about 10-15min.

7. When ready to serve, garnish with chopped chinese celery and fried shallot/onion.

You can eat this with rice, on its own or with bread/rolls.

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Monday, March 24, 2008

Prawn Curry Kapitan

I got this recipe from My Kitchen Snippet and loved it! Iv also made this a few times for my friends since its actually one of the easiest yummy dish to make. Iv changed/add the ingredients a little bit to suit my own taste.

Prawn Curry Kapitan

Blended ingredients: (Kapitan paste)

3 garlic
3 shallots
3 candlenuts (you can also use almonds)
1 tbsp of turmeric powder
1 tablespoon of curry powder
1" fresh ginger
2 red chilis or 2-3 thai chilis
1 stalk of lemon grass (i used 1 tablespoon frozen grated lemongrass)


1 pound of prawns - cleaned and de-veined (I used udang galah)
2 tomatoes - quartered
1 eggplant (optional)
10 ladyfinger (optional)
3-4 tablespoon of vegetable oil
6 curry leaves
1 cup of coconut milk
sugar and salt to taste

1. In a medium size pot, heat the oil and stir-fry the kapitan paste and curry leaves until fragrant.

2. Add the prawns and stir for a minute followed by the coconut milk. Continue stirring for another 2-3 minutes.

3. Add the rest of the ingredients, stirring occasionally for another 2-3 minutes.

4. Served with a plate of warm rice and sambal belacan. ;)

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Monday, March 17, 2008

Honey Barbeque Chicken Wings

I love chicken wings but I find the typical 'hot' wings here to be too spicy AND salty to my taste that I just could not eat them. In KL, my favourite place to get chicken wings would be at a bar called Monkey Bar inside Legend Hotel. My office used to be at PWTC and Legend Hotel is just across the road. It was also where my gym was. So I hung out there rather a lot ;)

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This recipe is taught to me by my friend's in law. It is one of the easiest and yummiest BBQ Chicken Wings you can make. You dont have to do much to enjoy a finger-licking wings. Just the way I like them. I hope you would enjoy them as much as I do.
Honey BBQ Chicken Wings
1 dozen chicken wings
1 tablespoon turmeric powder
1 teaspoon salt
1/2 cup bbq sauce
3-4 tablespoon honey

1. Mix all the ingredients and add the wings. Transfer into a container or ziplock bag and marinate for at least 5 hours in the fridge.

2. When ready to cook, take it out from the fridge for about half hour to bring it to room temperature. (preferably)

3. You can either bbq on the grill or in the oven. If you are using the oven, preheat to 300F. Lay the wings on a broiling pan (single layer), cover with aluminium foil and cook 60-70min turning the wings and basting with the marinate half way through.

4. Take the foil off, turn the oven to broil at 350F for 10min each side while continue basting with the marinate.

** For a spicier taste, just add 1 tablespoon chili powder.

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Wednesday, March 12, 2008

Mini Chocolate Covered Cornflakes Cookie


9 oz cooking chocolate
3-4 oz conflakes
2 ozbutter
2 tablespoon honey
Mini paper cups
Colorful rainbow (decorater)

1. Using a double-broiler on low-heat, add in the butter followed by cooking chocolate and then honey.

2. Once the choc has melted, add in the cornflakes and turn off the heat. Stir until all of them are covered with chocolate.

3. Using teaspoon, scoop them into the mini cups and decorate with the colorful rainbow.

4. Let them cool and transfer in an air-tight container.

5. This recipe should make between 45-50 mini cups.

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Assam Pedas

1-2 piece of fish (any kind except salmon)
1 cup water
daun kesum or polyganum leaves
7-10 okra/ladyfinger/bendi
4-5 tablspoon tamarind juice (1tablespoon tamarind soup powder)
salt and sugar to taste
3 tbspoon vegetable oil

Blended ingredients;

2 shallots
1/2 red onion
1 garlic
2in ginger
10 tbspoon of sambal oelek (chili paste)
1 teaspoon of tumeric powder
2 teaspoons belacan

1. Heat the oil (medium heat) and add the blended ingredients. Stir for 5-6min

2. Put in the water and add the rest once its boiled. Flip the fish one or twice.

3. Cover and simmer for 10min.

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Ketam Masak Lemak Cili Padi

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