Chicken in Hot Pepper Sauce

Ingredients:

460 - 680 lbs boned chicken meat
2 tbsp oil
1 tsp chopped garlic
1 red pepper - cut into thin strips
1 green pepper - cut into thin strips
1 tsp white vinegar
1 tbsp light soy sauce
1 tsp sugar
280 ml chicken stock
1 tbsp chili sauce
salt and pepper to taste


Directions:

Cut all the chicken meat into thin strips. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

Pour off any excess oil and deglaze the wok with the vinegar. Stir in the soy sauce, sugar and stock.

Gradually stir in the chili sauce, tasting after each addition. Season with a little salt and pepper to taste.

Cook until the sauce has reduced slightly. Serve piping hot.


Serves 4

Minced Meat Gravy With Potato

Ingredients:

300 gm lean beef - minced
3 tbsp vegetable oil
2 onions - grind
10 pips garlic - grind
5 cm ginger - grind
1 tbsp turmeric powder
2 tbsp coriander powder
1 tsp cumin powder
1 tbsp fennel powder
1 tbsp chili powder
2 tbsp lime juice
300 gm potatoes - cubed
160 gm carrot - cubed

1 cup warm water
1 tbsp garam masala
salt to taste

Garnishing:
2 tsp coriander leaves - chopped
1 cup green peas


Directions:

Heat the oil in a non-stick pan. Saute the grind ingredients until golden brown.

Add in the spice paste (turmeric, coriander, cumin, fennel, and chili powder mixed with 1/2 cup water and make into a paste) and stir-fry until aromatic.

Season with salt. Add the minced meat. Stir-fry for 20 minutes until the meat is tender.

Add in the potatoes and carrot, fry for 5 minutes. Add water and cover the pan and cook until the gravy thickened.

Towards the end, stir occasionally so that the gravy does not stick to the bottom of the pan. Add in the garam masala, lime juice, chopped coriander leaves and green peas. Serves hot.


Serves 5


Source: Healthy Culinary Journey of Malaysia

Devil Chicken

Ingredients:

1 1/2 kg chicken - discard skin and cut into 15 pieces
1 tsp salt
3 tbsp vegetable oil
4 tbsp chili paste
3 medium size fresh chilies
15o gm shallots
10 gm garlic
25 gm candlenuts
5 stalks lemon grass
2.5 cm galangal
1tbsp mustard seeds
1 onion - cut into 6 portion
500 gm potatoes - quartered
2 cups water
salt to taste


Directions:

Marinate chicken with the blended ingredients. (chili paste, fresh chilies, shallots, garlic, candlenuts, lemon grass and galangal, grind together)

Heat oil in a wok, fry mustard seeds and add in chicken. Fry all ingredients until fragrant and well blended. Add in water, potatoes, onion and salt to taste.

When potatoes and chicken are cooked, remove and serve.


Serves 6


Source: Healthy Culinary Journey of Malaysia

Making Tomato Sauce

Makes about 1 pint (600 ml)

Ingredients:

30 gm butter
900 gm tomatoes - skinned, seeded and finely chopped
1/2 - 1/2 tsp sugar
salt and pepper


Directions:

Melt the butter in a heavy-based saucepan over low heat. Add the tomatoes and stir to mix with the butter. Cover and cook for 5 minutes.

Uncover and stir in the sugar. Partly cover the pan and simmer gently, stirring occasionally, for 30 minutes or until the tomatoes have softened and the sauce is thick.

Season the sauce to taste with salt and pepper. Use immediately or cool and then refrigerate or freeze.


Source: The Ultimate Cooking Course & Kitchen Encyclopedia

Black Pepper Chicken Wings

Ingredients:

10-12 chicken wings
2 tsp black peppercorns
cloves garlic - sliced
3 cm ginger - skinned and sliced
4 tbsp soft brown sugar
2 tbsp lime juice
2 tsp salt


Directions:

Rinse chicken wings and pat day with paper towels. Trim off wing tips. Cut each wing at the joint.

Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine. Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.

Place wings in a clean plastic bag, secure bag and place in the fridge for 3 to 4 hours or overnight.

Lightly oil a shallow baking tray with 1-2 tsp oil. Lay chicken wings on it, in a single layer, without including too much marinade. Lightly drizzle some oil, about 2 tsp, over the wings.

Grill over high heat 190degrees C, for 5 to 6 minutes each side, or until cooked through and golden brown.

Serve hot.


Serves 5-8


Source: Internet

Turmeric Chicken

Ingredients:

4 big chicken pieces
2 stalks lemon grass
20 white peppercorns
2 pieces thumb-sized dried turmeric
3 fresh red chilies
1/2 tsp salt
1 small rice bowl cooking oil


Directions:

Pound lemon grass, peppercorns, chilies and turmeric finely.

Clean chicken, wash, drain and marinate with the pounded ingredients and salt for one hour.

Heat pan, add one small rice bowl of cooking oil. When oil is hot, put in the chicken pieces. Stir well.

Reduce heat to low. cover pan. Stir once in a while until chicken pieces are cooked.

dish out and serve.


Source : Internet

Easy Beef Rendang

Ingredients:

1 cup grated coconut
3 mediums onion - chopped
4 cm fresh ginger - sliced
6 cloves garlic - sliced
4 stalks lemon grass - trimmed - sliced
1 tbsp dried chili flakes
2-3 tbsp water
1 kg beef - trimmed, cut into 3 cm cubes
400 ml coconut milk
2 cups water - extra
2 tsp salt
2 tsp sugar
4 kaffir lime leaves - torn
1 tbsp lemon juice
steamed riced to serve
extra kaffir lime leaves - sliced red chili to garnish


Directions:

Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.

Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.

Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to the boil; than simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.

Add reserved coconut, lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.

Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.


Serves 4-5


Source: Internet

Baby Carrots

Ingredients:

500 gm bunch of baby carrots
1 tbsp sugar
Sea salt
small pinch of cumin (optional)
50 gm butter


Directions:

Leave some of the stalk on and wash the carrots.

Put into a saucepan with water just to cover, add in the sugar and salt. These ingredients penetrate the carrots to make than soft and sweet.

Cook until tender. A little pinch of cumin is fantastic with this.

Serve with butter.


Serves 6

Source: Jamie Oliver Sainsbury's Recipes

(Part of Jamie Oliver Sainsbury's Recipes, there are 73 recipes in this E-Book, so buy now)

Classic Cheesecake

Ingredients:

55 gm digestive biscuits - crushed
900 gm cream cheese - at room temperature
240 gm sugar
grated rind of one lemon
3 tbsp lemon juice
1 tsp vanilla essence
4 eggs - at room temperature


Directions:

Preheat oven to 170 degrees C. Grease an 8in spring foam tin. Place on a round of foil 4-5 in larger than the diameter of the tin. Press it up the sides to seal tightly.

Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer.

With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Beat in the eggs, one at a time. Beat just enough to blend thoroughly.

Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come one inch up the side of the tin.

Bake until the top of the cake is golden brown. about 1 1/2 hours. Let cool in the tin.

Run the knife around the edge to loosen, then remove the rim of the tin. refrigerate for at least 4 hours before serving.


Serves 8

Source: Essential Baking - Carole Clement

Chocolate Chip Muffins

Ingredients:

115 gm butter or margarine - at room temperature
70 gm caster sugar
30 gm dark brown sugar
2 eggs - at room temperature
215 gm plain flour
1 tsp baking powder
125 ml milk
170 gm plain chocolate chips


Directions:

Preheat oven at 190 degrees C. Grease 10 muffin or use paper cases.

With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time.

Sift together the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.

Divide half the mixture between the muffin cups. Sprinkle several chocolate chips on top, then cover with a spoonful of the butter. To ensure even baking, half-fill any empty cups with water.

Bake until lightly coloured, about 25 minutes. Let stand 5 minutes before turning out.


Makes 10

Source: Essential Baking - Carole Clement