BestFoodJunction.com » Recipes

Nasi Tumpang

BFJ — Tue, 11 Aug 2009 16:25:45 +0000

Note: Serves 4 pax

INGREDIENTS

A: 1bowl of rice

B (Prawn Sambal):
100 gm fresh prawns
2 Red onions
1 Clove garlic
1 Bowl chili paste
Tamarind Juice
Salt to taste
Sugar to taste

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)

PREPARATION

•	Cook the rice until it is soft in texture and then leave it to cool.
•	Blend ingredients A. Stir fry the blended ingredients until fragrant then add in the prawns. Add salt and sugar to taste.
•	Blend ingredients C and stir fry until fragrant. Add in coconut milk and salt and sugar to taste. Finally add in the tuna.
•	Make a cone using banana leaves. Fill the cone with rice and compact the rice while layering the floss, prawn sambal, fish curry, and eggs.
•	Ensure the ingredients are compacted, fold the end of the leaf over and then serve.

Recipe courtesy of:
Kelantan Delights

Mango & Tomato With Red Onion

BFJ — Sat, 08 Aug 2009 15:18:08 +0000

This is a perfect outing salad fixer. With the savoury dressing and mango, it’s sure to be a hit at your next party.

Note: Serves 10 pax

INGREDIENTS
1 ripe mango
2 Tomatoes
½ Red onion

FOR THE DRESSING
30 ml Sunflower oil / Olive oil
15 ml Lemon juice
1 Garlic chive
2.5 ml Hot pepper sauce
Salt to taste
Ground black pepper to taste
Chives to taste

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.

Recipe courtesy of

The Egg Treasure

BFJ — Sat, 08 Aug 2009 15:10:48 +0000

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.

Recipe courtesy of

Brown Rice Lemak

BFJ — Sat, 08 Aug 2009 15:07:59 +0000

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.

Recipe courtesy of

Passion Banana Seduction

BFJ — Fri, 01 May 2009 14:49:56 +0000

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.

Do not miss this special delight at Melting Pot. Available for eat-in or take-away at RM9.50++ per slice or RM80.00++ per kg. For enquiries or orders, contact Melting Pot Café at 03-21442200 extn 2337.

Passion Banana Seduction
For more information, please contact :
MS JULINI MOHD YUSOF (julini@concorde.net) Marketing Communications Manager
CONCORDE HOTEL KUALA LUMPUR | Tel : 03-2149 2783 (direct line) / (012) 229 7612 | Fax : 03-2145 2007

Honey & Mustard Roast Chicken

Tue, 27 Jan 2009 07:48:17 +0000

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.

Ingredients:
1 plump bird
1 big onion, quartered
4 cloves garlic, bruised
Fresh sage leaves
50g butter, quartered
11/2 tsps honey
2 tsps french mustard
1 tsp sesame seed oil
1 tsp paprika
Salt and pepper to taste

Method:
Mix the honey, mustard, paprika and sesame seed oil well to make a marinade. Loosen the skin of the chicken between the thigh and body on both sides to make pockets and stick a quarter of the butter into each of the pockets together with a clove of garlic and some sage leaves. Make sure that the ’stuffings’ are pushed deep inside the pockets. Stuff the remaining garlic, butter and sage leaves into the cavity of the chicken. Place the chicken into a roasting pan and pour the marinade onto the chicken and ensure that it is well coated. Place the onions around the chicken and ensure that they get a good coating of the marinade as well. Sprinkle the chicken with some salt (I use coarse sea salt). Cover the top of the roasting pan with aluminium foil and roast the chicken at 220 degrees Celsius for 45 minutes. Then, remove the foil and roast for another 15 minutes at 250 degrees Celsius or until the chicken is golden brown. Remove the chicken from the roasting pan and leave it to rest at room temperature for about 20 to 30 minutes before carving.

In the meantime, prepare the gravy by tipping the roasting pan and its contents into a saucepan. Add some all-purpose plain flour to make a roux before pouring in some liquid. Add salt and pepper to taste. Simmer until the gravy thickens.

Tip: If you’re making mash potatoes, save the liquid used for boiling the potatoes to use as a thickening agent for the gravy instead of flour.

Biscotti A Nutty Slice Biscuit

Tue, 27 Jan 2009 07:37:40 +0000

Something I Don’t Mind Sharing With You

While I am away, I hope you will try this recipe at your leisure…
Love Sunny Yaw

ref: http://bigboysoven.blogspot.com/2008/12/biscotti-nutty-slice-biscuit.html

Ingredients

(A)
4nos Egg white
130gm Sugar
pinch of salt

(B)
120gm Flour
30gm Rice flour

Method

1. Whip (A) till stiff. Add in (B) and mix till well blended.
2. Add in (C) and mix till well incorporated.
3. Pour it into a greased annd lined loaf tin. Make 2 loaves (17×8x6cm)
4. Bake at 175C for 40minutes.
5. Let it cool and then keep in the freezer for 6hours or more.
6. Cut it into thin slices about 2mm thick.
7. Bake it again at 150C for 15minutes or till crisp.