Best Food Recipes

Food-Cooking Recipes

Lemak Sayur Nyonya

Dec 19,2008


1/2 cup prawns                                        To be made into a paste/grind:

4-5 squids (cut into rings)                        7 dried chillies (soak in water)

2 lemon grass (crushed)                          1 fresh red chilli

800 ml coconut milk (semi thickness)      6-7 large shallots

1 tsp salt or more                                     2 nips garlic

1-1/2 inch ginger


Vegetables:                                             1-1/2 inch fresh turmeric (kunyit basah)

1 cup cauliflower                                     1 turmeric leaf (cut into small pieces)

1/2 carrot (cut into semi circle)

5 long beans (cut into 2 cm)

5-6 ladies finger/okra (cut into 2cm)

1 eggplant (halve and cut into 2cm)



Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and


Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.

Add in 650 ml of coconut milk and stir.

Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml

coconut milk. Once one or two bubbles appear close fire. Dish out.



The important ingredients for the dish is the fresh turmeric and the turmeric leaf.

Do not omit it then the dish would not have its original flavour.

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  • Chicken Serunding

    Dec 19,2008


    To pound into a paste:                           1 chicken

    8 dried chillies (soak in water)               (clean and cut into 4 large pieces)

    8 shallots                                               500 ml thick coconut milk

    4 nips garlic                                           2 turmeric leaves (shredded)

    1 cm ginger                                           1 tbsp brown sugar

    1 cm galangal (lengkuas)                      salt to taste

    2 lemon grass

    1 tbsp coriander seeds

    1 tbsp cummin seeds

    1 tbsp fennel seeds



    Boil the chicken until cooked.

    Shred the chicken into pieces with your fingers. Keep aside.

    Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer


    Once oil surface from the gravy, add in shredded chicken, sugar, and salt.

    Stir and cook until dish is really dried.

    Add in turmeric leaves and dish out.

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  • Malay Stir-fry Noodle

    Dec 19,2008


    150 gm noodle                                             Seasoning:

    1/2 cup boneless chicken meat                   1 tbsp chilli sauce

    some prawns and fish balls                         1/2 tbsp tomato sauce

    1 egg(beaten)                                              2 tbsp thick soya sauce

    1/2 cup beansprouts                                    salt and sugar

    150 gm mustard greens-cut into 2-1/2 cm     Garnishing:

    2 clove garlic-chopped                                 shredded cucumber

    3 shallots – sliced thinly                                chopped spring onions

    1-2 tbsp chilli paste                                      shallots crisps




    Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli

    paste and fry further.

    Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the


    Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.

    Spread all the ingredients around the wok

    Create an empty space in the center .Add in the beaten egg into it and a bit more oil.

    Cover the egg with the ingredients and stir-fry evenly.

    Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish

    to a plate and garnish it.

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  • Steamed Pomfretin Sauce

    Dec 19,2008


    1 large pomfret (clean, cut slants and across)


    Pounded ingredients:

    1 lemon grass

    4 kaffir lime leaves

    2 nips garlic

    1″ ginger

    sauce ingredients/combine in a bowl

    4 tbsp black soya sauce

    2 tbsp light soya sauce

    a few drops sesame oil

    1 1/2 tsp sugar

    salt to taste

    1-1/2 tsp corn flour

    1/2 cup water



    Mix the pounded ingredients with the sauces.

    Pour on top of the fish.

    Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)

    Garnish with chopped spring onions and sliced red chillies.

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  • Eggplant with Prawns

    Dec 19,2008


    2-3 eggplant (cut into 4cm long and halve it)

    8 fresh prawns (leave the tail intact)

    2 cm shrimp paste (belacan)

    2 clove garlic (chopped)

    1 large onion (chopped)

    2 tsp chilli paste/ chilli boh

    1 cm fresh turmeric (pounded)/kunyit basah

    salt and sugar to taste



    Heat the wok, put in the shrimp paste and roast it.

    Break it into bits.

    Roast until fragrant. Then add in 6 tbsp oil.

    Stir fry the garlic and onions.

    Add in the prawns, pounded turmeric, and chilli paste.

    Add oil if paste is dry.

    Finally add in the egg plant and stir fry until cook in all sided.

    Season with salt and sugar and sprinkle a bit of water

    Cook until done. Use low flame for this dish.


    Can use turmeric powder instead for fresh turmeric.

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  • Chinese Style Noodle

    Dec 19,2008


    150 gm egg noodle

    150 gm boneless chicken meat

    1/2 a fish cake (sliced thinly)(optional)

    5 fish balls(halved)

    100 gm prawns(with or without shells)

    2 cloves garlic(minced)


    1 tbsp oyster sauce

    1 tbsp light soya sauce

    2-3 tbsp thick soya sauce

    1 cup chicken stock or plain water, salt, sugar

    1 tsp cornflour (mix with 3 tbsp water)



    Heat 3 tbsp oil .Stir fry garlic until light brown.

    Add in chicken meat, prawns ,fish cake and fish balls

    Stir fry until meat cooks.

    Add noodles and all the seasoning except the cornflour mixture.

    Bring to boil and simmer for 3 minutes.

    Thicken the noodle gravy by adding cornflour mixture

    Stir one or two time and close the fire.

    Dish out. Serve hot.

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  • Wajik Pulut

    Dec 19,2008


    500gm glutinuous rice (soaked overnight)

    750ml coconut milk (from 1/2 or 1 coconut)

    1 tsp lime paste (air kapur)

    2 screwpine leaves

    a pinch of salt

    ingredients (b):

    350gm brown sugar/gula melaka/gula merah

    150ml water



    Wash glutinuous rice and soak overnight with 1 tsp lime paste water.

    Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes

    or until the milk evaporates.

    Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.

    Meanwhile, mix brown sugar and water and cook in a pan.

    For those who are using gula merah sieve it first.

    Leave the sugar syrup to boil at least 5 minutes

    Lower the flame and mix in the glutinuous rice and mix it thoroughly.

    Stir constantly for 3 minutes and close the flame.

    Pour it into a cake pan and leave it to cool before serving.

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  • Oats Vegetable Puffs

    Dec 19,2008


    2 tbsp white quaker oats (or any other brand)

    5 french beans – shredded

    1/2 carrot – grated

    2 potato (boiled and mashed)

    2 tbsp cooked rice

    1 beaten egg

    2 tbsp cornflour

    2 sprig spring onions(chopped)

    1 large onion-chopped

    1 red chilli – chopped

    salt to taste


    For Coating:

    1/2 cup bread crumbs



    Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it

    with bread crumbs and fry in hot oil in low fire.



    Stir the mixture each time before pouring into the tin. Test each layer is cooked before

    making the next layer.

    You can use your fingertips to check if the layer is cooked. It can take more then the

    required 8 minutes. It is required to leave the cake to cool down

    completely before cutting and serving.

    take more then the required 8 minutes. It is required to leave the cake to cool down

    completely before cutting and serving.

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  • Nyonya Cakes

    Dec 19,2008


    340 gm wet rice flour or rice flour

    225 gm sago flour

    1/4 tsp salt

    855 ml (11/2 coconut) coconut milk

    ingredients b:

    425 ml water

    450 gm sugar

    8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)

    red food colouring



    Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.

    Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the

    flour mixture, stirring all the time till it is well blended.

    Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red

    colouring in another portion.

    Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter

    in the tin.

    Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter

    and steam till mixture is used up.



    Stir the mixture each time before pouring into the tin. Test each layer is cooked before

    making the next layer. You can use your fingertips to check if the layer is cooked. It can

    take more then the required 8 minutes. It is required to leave the cake to cool down

    completely before cutting and serving.

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  • Almond Biscuits

    Dec 17,2008

       2 1/2 cups all-purpose flour

       2 tsp baking powder

       1/2 cup margarine or butter

       1 cup granulated sugar

       1 egg

       1 tsp almond essence

       blanched almonds for decoration

       beaten egg for glazing


     1. Sift the flour, baking powder and salt into a bowl. Cream the margarine

    (or butter) and sugar together until light, white and fluffy. Beat in the egg

    and almond essence. Stir in the sifted dry ingredients to make a stiff


     2. Form the mixture into balls about 1 – 1.5 inch diameter and place these

    on a greased baking tray. Place half an almond (split lengthways) on

    each ball and press to flatten slightly. Brush with beaten egg.

     3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or

    until golden. Cool on a wire rack. This quantity makes about 45


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