Note: Serves 4 pax
INGREDIENTS
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A: 1bowl of rice
B (Prawn Sambal): |
C (Fish curry): 1 fillet of steamed Tuna 1 cup of coconut milk 3 Red onions 1 clove garlic 2 tablespoons chili paste 1 Lemongrass 1 Fresh turmeric Salt to taste Sugar to taste |
D (Accompaniments) 2 thinly sliced fried eggs Chicken coconut floss (serunding ayam) |
This is a perfect outing salad fixer. With the savoury dressing and mango, it’s sure to be a hit at your next party.
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Note: Serves 10 pax
INGREDIENTS FOR THE DRESSING |
PREPARATION Wash, peel, and cut the mango into cubes. Cut the tomatoes into wedges, onions into rings and cucumbers into slices. Place all the ingredients into a bowl and mix well with dressing and marinate for 15 minutes. Garnish with chives.
Note: For one portion
INGREDIENTS
1 bowl Steamed/cooked organic brown rice (keep warm)
1 Free range chicken egg (hard boiled, remove shell, keep a side)
1 Organic square hard tofu (cut into ½)
6 button Organic Fresh Shitake mushroom (clean and use kitchen towel remove the excess water)
0.80gm Organic Cauliflower (cut small pieces)
0.60gm Any local leafy veg (clean and cut into 1″ size)
½ pc Organic Carrot (slice thin)
2 pc Organic Baby corn (cut into ½)
0.80gm Organic Broccolli (cut into pieces)
1 pinch pepper / salt
1 bowl prepared chicken soup stock
2 tablespoon Organic Blackstrapp Molasses
PREPARATION
Boil the chicken soup, add in tofu, egg, mushroom pepper, salt for 15 mins with medium heat, lastly add in Blackstrapp molasses. Serve warm. Blanche cauliflower, broccolli, baby corn, carrot, leafy vegetable for 3 min, remove immediately and put into ice water to maintain its greeness. Pat them dry with kitchen towel. Decorate nicely beside warm brown rice in the same plate. Serve warm together with soup.
Note: For one portion
INGREDIENTS
1 drum stick Free-range chicken, (clean and pat dry with kitchen towel, marinated with pinch of salt pepper powder), keep aside
1 bowl Steamed/cooked Organic Brown rice, (keep warm put aside)
1 portion Any organic vegetable (substitute with any bean or vegetable steamed / blanche)
1 Organic medium potato (washed skin/skinless cut into 4/4)
3 tablespoon Grapeseed oil
CURRY PASTE
½ thumb size fresh lengkuas (clean and slice thin)
2 stalks bottom part (white) of lemon grass (remove core leaf and chop fine)
1 small red / brown onion (peel off outer layer, cut fine)
2 clover garlic (cut fine)
1 or 2 bean Dried chili (clean with warm weater, break into 2)
1 teaspoon salt
1 tablespoon water
PREPARATION
Blend the curry paste ingredients together untill it becomes a smooth paste. Oil in cooking pan under medium heat, add blended curry paste stir until golden, slowly put in chicken and potato. Simmer about +/- 20 minutes and add a little soy milk/ water to get gravy. Lastly add steamed bean or vegetable. Serve warm with rice.
Magical May unveils a lip-smacking cake. If you love passion fruit and banana, this is the best pick!
To prepare this sinful delight, first prepare the banana caramel. Melt the butter and sugar and sauté the banana with the vanilla pod, lemon juice and thyme. Add in some gelatin and cold water. Next prepare the passion fruit mousse. Boil some milk and cream together and place some egg yolk in a separate bowl. Whisk the milk and cream into the yolk. Pour the mixture into a mould and bake it for twenty minutes at 160 degree Celsius. Then set it to cool and chill for an hour.
To assemble the cake, place a layer of almond sponge into a baking ring. Carefully layer the cake into a baking ring. Carefully layer the cake with the prepared banana caramel followed by a third layer of chocolate and passion fruit mousse. Chill the cake for half an hour and then coat it with a chocolate glaze and chocolate décor to finish.
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Tonight I made Honey & Mustard Roast Chicken for my honey
Happy roasting! ref: http://mygastronomicadventure.blogspot.com/2006/08/honey-mustard-roast-chicken.html And what goes really well with roast chicken? Mash potatoes of course! (although crispy oven-baked potatoes with a sprinkling of paprika work just as well). I like to add some grated cheddar into my mash for a really creamy and rich taste. Yummy!! And the best part of the chicken is of course the skin, brown to perfection (albeit slightly charred in parts). To complete the dish, I also steamed some baby carrots and asparagus and drizzled some extra virgin olive oil. |
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Something I Don’t Mind Sharing With You
While I am away, I hope you will try this recipe at your leisure… ref: http://bigboysoven.blogspot.com/2008/12/biscotti-nutty-slice-biscuit.html |
