5pRiNg WaLTz: December 2007

Thursday, December 20, 2007

Song Lyric When Your Gone By AvriL LaviGne

I always needed time on my own
I never thought I'd need you there when I cry
And the days feel like years when I'm alone
And the bed where you lieis made up on your side
When you walk away
I count the steps that you take
Do you see how much I need you right now?
When you're gone
The pieces of my heart are missing you
When you're gone
The face I came to know is missing too
When you're gone All the words I need to hear to always get me through the day And make it OK
I miss you
I've never felt this way before
Everything that I do
Reminds me of you And the clothes you left
they lie on my floor And they smell just like youI love the things that you do When you walk away
I count the steps that you take
Do you see how much I need you right now?
When you're gone
The pieces of my heart are missing you
When you're goneThe face I came to know is missing too
And when you're gone
The words I need to hear to always get me through the dayAnd make it OK I miss you
We were made for each other
Out here forever I know we were Yeah Yeah
All I ever wanted was for you to know
Everything I do I give my heart and soul I can hardly breathe, I need to feel you here with me Yeah
When you're gone The pieces of my heart are missing you
When you're gone The face I came to know is missing too
When you're gone The words I need to hear will always get me through the day And make it OK
I miss you

Wednesday, December 19, 2007

Kuah Rojak

KUAH ROJAK PETIS
1 camb minyak
10-12 tangkai cili kering
1.5 cm kiub belacan
1/2 cawan kacang tanah, goreng & tumbuk
1 camb bijan, goreng tanpa minyak hingga keperangan

Bahan A
jus 2 biji limau nipis
60 ml air asam jawa
1 camb petis/otak
1 camb gula melaka cincang
garam secukupnya

Panaskan minyak, goreng cili dan belacan hingga terbit bau, kemudian kisar halus. Gaulkan dengan bahan A. Rasanya masam dan manisnya baru dimasukkan kacang tanah dan bijan. Gaul rata dan hidangkan bersama buah-buahan yg dipotong.

ketuPat PalaS

CookieS

Steamed Carp

Ingredients :

2 lbs Silver Carp Fish (or other fish)

2 tbsp Yeos fermented soybeans (unsalted), mashed

2 tsp minced garlic1 tsp minced ginger

4 tbsp cooking oil

2 tbsp chopped green onions

2 tbsp chopped serrano chilies

2 tbsp chopped red bell pepperschopped cilantroshaoxing cooking winewhite pepper and sugar to taste

6 oz water

Method :
1) Clean fish well. Slit the fish along the underbelly and also make inch-and-a-half-apart slits across the body of the fish.

2) Pan-fry minced garlic in cooking oil on low heat until golden brown. Spoon out 2 tbsp of the oil and and set aside.

3) Add minced ginger, chopped green onions, serrano chilies, and red bell peppers and stir-fry until fragrant and set aside.
4) Pan-fry the mashed fermented soy beans on low heat until fragrant, and rub the bean paste all over the fish. Place fish in steaming pan with 6oz of water.

5) Sprinkle ingredients from step

3) all over fish. Add a splash of cooking wine over fish and white pepper and sugar to taste. Steam on high heat for 15 minutes or until fish flakes with fork.

6) Heat fragrant garlic oil from step 1) and splash over fish. Sprinkle chopped cilantros and let fish stand in steamer for an additional 1 minute with heat off.

Stir Fry Shrimps With Curry Leaves

Stir Fry Shrimps With Curry Leaves Recipe

Ingredients :

6 fresh water shrimps ( OR other seafood of your choice, shell-on shrimps, peeled shrimps, etc )

3 stems curry leaves

2 tsp tamarind concentratetumeric powder ( use to season the shrimps, and set aside )chopped garlicsliced oinionsalt and sugar to taste

Method :
1) Heat 3 tbsp oil in the preheated pan, stir fry your aromatics - garlic, onions, curry leaves.

2) Add in the seasoned shrimps, pan fry on both sides until slightly browned.

3) Add the tamarind concentrate in, salt, and sugar to taste, tossing and turning, stirring constantly until all ingredients are well mixed for 1 minute.

4) Add a little water to prevent sticking onto the bottom of the pan, cover and simmer on low heat for another 2 minutes. Dish up and ready to serve.Curry leaves other uses : Stir fry curry leaves in cooking oil, keep the fragrant oil to "spice" up your salads, sandwiches, use them to marinade meats for BBQ, OR other stir-fries.

Otak Otak Fish

Otak Otak Fish RecipeIngredients :

1.5 lbs sole fillet

1 tbsp rice flour

180 ml coconut milk

1 egg

1 tbsp tumeric powder

2/3 tbsp tomyum paste

1 tbsp chili pastedash of minced dried shrimps

1 shallot minced

1 in ginger minced

1 in galangal minced

6 stems kaffir lime leafs choppeddash of lemongrass powderdash of fish granulesdash of belacan powdersugar to taste

Method :

1) Blend fish fillet into a paste-like texture.

2) Mix well all ingredients with the fish paste.

3) Cut the banana leafs into 6 in. long strips, then form circles and staple the bottom.

4) Fill the fish mixture into the banana leafs circles.

5) Spray some cooking spray onto a baking tray, place 4) onto the baking tray.

6) Bake at 375F for 15-20 minutes.

Hainan Chicken Rice

A) Hainan Chicken

Ingredients :

1 whole chicken cut into 4 parts

3 oz. minced ginger

3 oz. minced shallots

1 oz. minced garlic

1 tsp chinese Five spice powder

4 oz. shaoxing hua tiao cooking wine ( OR other chinese cooking wine )

1 tbsp thick sweet soy sauce

1 tbsp soy sauce

1 tsp honey OR maltosesugar and salt to taste

Method :

1) Marinade the chicken with all the ingredients for 20 minutes, preferably 2 hours.

2) Pan fry the pre-marinated chicken pieces skin down until nicely browned, flip over and pan fry an additional 5 minutes.

3) Cover and broil chicken for 10 minutes OR until cooked.

4) Remove cover, do a taste-test for the juices on the pan, add salt and sugar to taste if necessary.4

) Set chicken aside, let cool and cut the chicken into desired pieces.

5) Keep the sauce on the pan for later use.

B) Chicken RiceIngredients :

3 cups cooked white rice

1 tbsp minced ginger

1 tbsp minced shallots

2 tsp minced garlic

1 tsp chicken base powder ( optional )

1/4 portion of the sauce from the broiled chicken1 tbp sesame oil ( OR butter )

1 pc. screwpine leaf ( optional )

1 tbsp shaoxing hua tiao cooking wine ( OR other cooking wine )

4 oz watersalt to taste

Method :

1) Saute the ingredients until fragrant.

2) Add the cooked rice in, stir fry for 5 minutes.

3) Add water in, mix well, and cover wok or skillet.

4) Set to low heat and cook for an additional 5-10 minutes or until serving time.

C) Chicken Rice Sauce

The sauce you kept aside after broiling the chicken.

D) Chili Sauce

Ingredients :

5 fresh red chilis

2 oz. garlicsalt and sugar to tastelime juice ( 1/2 a lime )

Method :

1) Blend all the ingredients, then squeeze the lime juice in and mix well.

E) Garnishingcucumber OR tomato slicechopped cilantrosUsing chinese

five spice powder :

Also good for marinating ribs and best in any chinese meat braising recipes.

Sambal Chili Paste Recipe

Ingredients :
10 red chilis ( deseeded )
0-2 dried red chilis ( deseeded )
1 in. galangal1 tsp dried shrimps
1/4 can coconut cream2 tsp tumeric spice
3 shallots1 pc. garlic ( not the whole clove )
1 tbsp tomato ketchup
1 tsp lemongrass powdersalt and sugar to taste

Method :
1) Blend all ingredients until slightly fine.
2) Heat some oil on the pan and saute the blended sambal chili until fragrant.
3) Turn to medium heat and let the sambal chili thicken.
4) Turn to low heat and allow to cook until a paste-like texture forms.

LemongGrass AnD Pepper Crab

Ingredients :
2 medium sized egg crabs ( cleaned, claws removed and lightly cracked, torso cut in half )
1/2 stalk of fresh lemongrass ( cut )
2-3 dried bay leaves
2 shallots ( minced )
1 tsp minced garlic
1 tsp minced ginger
1 tbsp fermented soy beans ( mashed )
3-4 dried chili pods ( optionally remove seeds for a milder taste )cut green bell peppers
1 tbsp crushed black peppercorn
1 tbsp crushed white peppercornchinese rice wine ( OR other cooking wine )salt and sugar to taste

Method :
1) Rub minced shallots, garlic, and ginger all over the crab torsos, and steam for 5 minutes. ( The claws need not included as they cooked easily. )
2) Saute lemongrass, bay leaves, soy beans, bell peppers, and chili pods in wok until fragrant.
3) Dump steamed crab parts and raw crab claws into wok. Dash in the crushed black and white peppercorn, and stir-fry for 2 minutes.
4) Splash in a generous amount of rice wine, and any crab "juice" leftover from the steaming. Add salt and sugar to taste.
5) Cover wok and let simmer for another 5 minutes.

Tea Eggs With Chicken Wings

Ingredients :
4 eggs
5 chicken wings
1 star anise seed
2 clovessliced ginger
1/4 a cinnamon bark ( optional )
5 tbsp low-sodium soy sauce
1 tbsp thick sweet soy sauce
1 tbsp chinese rice wine
2 tsp green tea leaves ( OR Black tea leaves )
2 pc rock sugar ( OR small crystalised sugar )
1/4 cup watersalt to taste

Method :

1) Put all the ingredients in the crockpot.
2) Set crockpot temperature to high, and slow cook for 2-4 hours, OR if crockpot settings on low, slow cook for 4-6 hours.

Shrimp Fritter Recipe

Ingredients :

16 shrimps ( I used white ecuador shrimps here, size 26/30, peeled and deveined, leave the tail on )
200 gm chana dal flour ( lentil/yellow gram flour )
30 gm rice flour1 tsp baking soda1 tsp tumeric powder
1 tsp minced ginger
1 tbsp sliced serrano chilis
1 tbsp chopped red bell peppers
1 tbsp chopped green onions
1 tbsp chopped cilantros
2 tsp cumin seeds
1 tbsp chana dal split peas ( soaked and softened )salt to taste2
10 ml water

Method :
1) In a bowl, mix all the ingredients until batter form a paste-like mixture, and let chill in the refrigerator for about 10 minutes.
2) Remove batter from the refrigerator, dip the shrimp into the batter, deep fry at high-medium heat until golden brown.

Spicy Chili Chicken Recipe

Ingredients:

1/2 a chicken ( cut up into serving portions )

1/2 tsp mustard seeds

1/2 tsp coriander seeds

2 tsp turmeric powder

1/2 tsp garam masala

3 tbsp red chili powderchopped serrano chilies ( remove seeds, OR use red chilies for a milder taste )

1 tbsp minced shallots

1 tbsp minced yellow onionsdried red chili pods ( remove seeds )watersalt and sugar to taste

Method :

1) Marinate chicken with red chili powder, turmeric powder, and garam masala spice. Set aside.

2) Stir-fry the minced shallots, yellow onions, coriander, mustard seeds, serrano chilies, and dried chili pods till fragrant. Add chicken and pan fry on both sides until nicely browned.

3) Add water, salt and sugar to taste. Cover and simmer on low heat for 10-15 minutes OR until fully cooked.

Instant Noodle Soup with Sambal Green Bean and Fish Stir-Fry Recipe

Ingredients :
1 pack Maggi Asam Laksa Instant Noodle ( OR your favorite instant Ramen )
8 oz fresh cut green beans
8 oz sole fish fillet sliced
2 tsp minced shallots
1 tbsp chili paste
1 tsp toasted shrimp paste powder ( belacan )
2 tsp dried shrimps ( soaked and minced )a pinch of turmeric spice
2 tsp cooking oil1 tsp tamarind pastesalt and sugar to tastewater for cooking noodles1 boiled egg

Method :

1) Marinate fish fillet with turmeric spice, cooking oil, and roasted shrimp powder. Set aside.
1) Stir-fry minced shallots and dried shrimp until fragrant. Add fish fillet slices and pan-fry on both sides until slightly browned.
2) Add green beans and stir-fry for 2 minutes. Add chili paste, tamarind paste, salt and sugar to taste, and splash in some water. Continue to stir-fry for 2 more minutes and set aside.
3) Cook instant noodles according to instructions on package. Add boiled egg, prepared green beans and fish to your noodle soup.

Spicy Honey Chicken

Spicy Honey Chicken RecipeIngredients :

6 chicken drumsticks1 tsp turmeric spicesalt to taste
10 tbsp tomato paste
2 tbsp ground chili paste ( dried red chilies OR fresh red chilies )honey to taste
2 clove1 cinnamon bark1 star anise
2 cardamon pod
1/2 tsp ground ginger
1/2 tsp ground garlic
2 tsp ground shallotscut onion rings

Method :
1) Marinate the chicken drumsticks with turmeric spice and salt, set aside.
2) Pan fry the marinated chicken drumsticks until the skin is slightly crispy, set aside. ( traditionally, the Ayam Masak Merah recipe requires deep frying until the chicken is done. )
3) In a wok, stir-fry the cardamon, clove, star anise, cinnamon bark until fragrant, add the ground ginger, shallots, garlic in, continue stir-frying until fragrant.
4) Add the tomato paste in, honey, ground chili paste, and simmer until thickened and boiling, toss in the fried chicken drumsticks, cut onion rings, and give it a quick stir-fry until all the sauce thickens and the chicken is done. Dish up and ready to serve.

GreeN CuRRy ChiCken

Ingredients :

4 chicken drumsticks ( each piece cut into 2 )
6 laksa leaves
1/4 branch curry leaves
10 mint leaves
3 bay leaves
3 dried chili pods ( seedless )
2 cardamon
2 cloves
8 coriander seeds
1/2 star anise seed
2 inch cinnamon stick
1/2 tsp minced ginger
1 tbsp minced shallots
1 medium sized Russet potato ( peeled and cut into wedges)
1 tomato ( cut into wedges)
1/2 red bell peppers ( cut into wedges)
3 tbsp green chili paste1 tbsp curry powder1 tsp turmeric powder
1/2-1 tbsp tamarind paste ( depending on how tangy you want it )
10 oz coconut milk2 tbsp cooking oilsalt and sugar to tastewater to adjust level of curry thickness

Method :
1) Marinade potatoes with turmeric powder, curry powder, and 1 tbsp of the green chili paste. Set aside.
2) Marinade chicken with 2 tbsp of green chili paste.
3) In a wok/skillet, heat 1 tbsp cooking oil and pan-fry potatoes until brown. Cover and simmer on low heat for 5 minutes or until almost cooked. Remove and set aside.
4) Heat 1 tbsp cooking oil. Saute the curry leaves, bay leaves, minced shallots, ginger, and red bell peppers with all the spice ingredients until fragrant.
5) Add chicken and pan-fry for 5 minutes until lightly browned. Add 1 tbsp of cooking oil during pan-frying if the meat starts sticking to the pan.
6) Mix in coconut milk. Cover and let boil.
7) When boiling, add tomatoes, tamarind paste, salt and sugar to taste. Mix well, turn to medium-low heat and simmer for 10 minutes.
8) Remove cover, add dried chili pods with the laksa leaves and the mint leaves. Mix well and add potatoes. Cover and continue to cook at medium-low heat for 5-10 minutes or until meat is done. Add water to adjust level of curry thickness.