Spicy squid

Author: Unknown // Category:

Ingredients

  • 600gm squid, cleaned
  • 125gm rempah
  • 5 shallots peeled & sliced
  • 3 large chillies seeded and sliced
  • 1 cup water
  • 5 sprigs lemon basil
  • 20gm-fried shallots for garnish
  • 1-tablespoon limejuice
  • Salt & pepper to taste
  • 3 tablespoons oil

    Method
    1. Heat oil in a pan. Add shallots, chillies and squid. Sauté for 2 minutes.
    2. Add rempah and sauté a further minute.
    3. Add water, basil, seasoning and fried shallots.
    4. Bring to the boil and serve.

  • Halal Food Recipe: Pineapple Patcheri (Paceri Nanas)

    Author: Unknown // Category:


    Ingredients:
    1/2 riped pineapple (or 1 can of pineapple)
    2 shallots, chopped
    1 clove garlic, chopped
    5 curry leaves
    1 packet of curry powder, mix with 1/2 cup warm water to make a paste
    1 tablespoon finely grated ginger
    1 tablespoon kerisik (coconut paste, see recipe below or sold at Asian groceries stores in small packets)
    1 can of fresh coconut cream
    Spice mix: cloves, cardamon, cumin, & cinnamon. A little of each.
    2 tablespoon palm sugar (gula melaka), or dark brown sugar
    Salt to taste
    2 tablespoons cooking oil
    Cooking method:
    1. Heat cooking oil in a shallow pot, fry the shallots, garlic, curry leaves, grated ginger & mixed spice until fragrant.
    2. Pour curry paste in, stir vigorously. Let it cook for about 5 minutes. You may add a little bit of water if it looks too dry, but not too much.
    3. Add in pineapples and coconut cream, keep on stirring. Cover for 10 about minutes or until the pineapple softens.
    4. When pineapple is soften, add the kerisik (coconut paste), palm sugar and salt to taste. Stir until it dissolves and cover, let it simmer until the curry thickens, about 30 minutes on medium heat.
    5. Patcheri is ready when the curry has thicken. Serve warm with steamed rice.
    -- How to make Kerisik (Coconut paste) --
    1. Toast about 5 tablespoons of grated coconut in a small frying pan, over a small heat for about 5 minutes. Stir it from time to time till the coconut is dark brown in colour.
    2. Transfer the coconut to a mortar and with a pestle, ground till the coconut is a smooth paste and oily.
    SERVING METHOD
    This dish is taken with either plain white rice or with the traditional rice dishes such as Nasi Tomato and Nasi Briyani.
    For those who wish to try something different, the pineapple fruit in this recipe is in fact interchangeable and sometimes replaced with brinjals, in which case the dish is known in Malay as Patcheri Terong

    SAUDI LAMB WITH RICE

    Author: Unknown // Category:

    SAUDI LAMB WITH RICE

      2-1/2 lbs. lean lamb meat, cubed
      2 onions, chopped
      oil for frying
      2 cups rice
      1/2 teaspoon salt
      1/2 teaspoon pepper
      1/2 teaspoon cinnamon
      1/2 teaspoon cardamom
      1/4 cup almonds, toasted
      1/4 cup pine nuts, toasted

    Brown lamb and onions over medium heat in vegetable oil, in
    a large skillet. Season with salt, pepper, cinnamon and
    cardamom. Adjust seasoning to taste.  Add enough hot water
    to cover the lamb.  Cover pan and simmer until lamb is tender.
    Drain the lamb, reserving the liquid in a measuring cup. Add
    enough water to the liquid to measure three cups.  Pour liquid
    into saucepan and bring to a boil.  Add the rice.  Cover pan
    and reduce heat to low.  Let rice simmer for 30 minutes,
    while lamb and onions are kept warm in the oven.
    Mound rice on a serving platter. Top with lamb and onions,
    and garnish with toasted almonds and pine nuts

    Chicken Tikka Masala

    Author: Unknown // Category:

    A really easy Indian dish when you’re lazy; and feeling spYceee!

    This is one of my favourite Indian recipes. I must warn you, its very spicy unless you add lotsa yoghurt to it!

    Ingredients

    +   1 kg chicken
    +   Chicken Tikka Powder (I used SHAN brand)
    +   6 tablespoon Yoghurt
    +   1 teaspoon Ginger
    +   1 teaspoon Garlic
    +   Juice of half lemon
    +   1 Onion (sliced)
    +   Potatoes (optional)
    +   1 cup water

    Method

    • Marinate the chicken with ginger, garlic, yoghurt and lemon overnight. It has to be left marinated at least 6 hours before you start cooking it!
    • Heat oil and fry chicken till half cook. Leave aside.
    • Using only 1 tablespoon of oil from the fried chicken, add in the onions and fry until brown and fragrant.
    • Then put in the chicken, 1 cup of water and potatoes; and cook until potatoes are well done which is roughly about 15 minutes.
    • You may add more water if you want more sauce or add more yoghurt if you like it mild. I like mine dry and spicy with only a bit of sauce!

    RECIPES Biryani

    Author: Unknown // Category:

    This recipe is a traditional Indo-Pak dish served at special occasions. It can be made with either chicken, beef or lamb. Although time consuming it is rich in flavor and appeals to the sight and smell. Good served with yogurt salad.


    Ingredients:

      4-5 lb chicken cut in small pieces or
      3 LBs beef cut into 1-2 inch cubes
      2 medium onions sliced thin
      6 garlic cloves crushed
      3" piece ginger ground
      1/2 cup yogurt
      1 15 oz can chopped tomatoes
      10 green whole cardamom
      6 black whole cardamom
      2 Tablespoon black cumin seeds
      10 cloves
      2 Tablespoon black pepper
      2-4 bay leaf
      2 2" inch cinnamon stick
      2 teaspoon coriander powder
      3 teaspoon salt
      1/2 teaspoon pepper
      1 teaspoon ground nutmeg
      1 teaspoon ground mace
      1/2 cup cilantro chopped
      2 green chilies chopped
      juice of 1 lemon
      1/2 cup oil
      1 Tablespoon saffron, dissolved in cup hot milk
      5 cups basmati rice

    Method:
    Heat oil in a big pot and add onions. Cook on medium-low heat until golden brown. Remove onions to plate and add chicken to pot, stirring until brown on all sides. Meanwhile, in blender add yogurt 1/2 of cooked onion, and garlic/ginger. Blend and add to the browned chicken. Also add tomatoes, 5 green cardamom, 3 black cardamom, 5 cloves 1 Tablespoon black pepper, 1 Tablespoon black cumin, 2 bay leaf, and 1 stick cinnamon. Add coriander powder and 1 Teaspoon of salt and pepper. Cook for 1/2 hour on medium heat. Stir frequently. When water is dried up and chicken is tender add nutmeg and mace. Boil rice in 8 cups of water with 2 Teaspoon salt and the rest of the spices remaining. Cook approximately 10 minutes, drain the water leaving the whole spices with the rice. In a big oven resistant pot put 1/2 chicken on bottom and then 1/2 of rice. Add 1/2 of the lemon juice, 1/2 of the onion remaining, cilantro and the chilies. Repeat layering. Pour 1/4 cup oil on top along with the saffron/milk mixture. Place in pre-heated oven(350 degrees) with lid on for 1 hour. Serves 10.

    Shrimp Scampi

    Author: Unknown // Category:
     


    Shrimp Scampi

    Ingredients:
    1 pound large shrimp, peeled and deveined
    zest of 1 lemon
    juice of 1 lemon
    2 garlic cloves, minced
    3 tablespoons olive oil
    3 tablespoons butter
    1/2 pound of pasta, of half the box (any kind you like), save 1 cup of pasta water after it's boiled
    salt & pepper
    1 cup steamed chopped broccoli (optional)
    Parmesan cheese
    Directions:
    -Put some salt and pepper on the shrimp and set aside
    -Start to boil pasta, remember to save 1 cup of the water after the pasta is done. Drain the pasta and set aside.
    -In another pot or pan, heat olive oil and place butter to melt. After the butter is melted add the garlic (be careful because garlic burns easily)... before the garlic becomes brown add the shrimp and stir fry until the shrimp turns pink (fully cooked). Add lemon juice, lemon zest, and pasta water and heat the liquid through, once it comes to a boil bring down the heat and add the pasta and broccoli. Stir everything together and let it simmer for a few minutes.
    Add salt, pepper and lemon juice if you feel it needs more.
    -Serve immediately and sprinkle with some Parmesan cheese...
    enjoy! :)
    PS: This will make enough food for 3-4 people depending on portions. You can also substitute capers for the broccoli if you like

    Easy Beef Stroganoff

    Author: Unknown // Category:
    Easy Beef Stroganoff

    Easy Beef Stroganoff


    Ingredients:
    1/2 pound of sliced beef fillet
    3 tablespoons light sour cream, brought to room temperature
    1 1/2 cups of chicken broth (you can make it by boiling water with a bullion cube)
    1 medium sized box of sliced white mushrooms
    2 tablespoons butter
    2 tablespoons flour
    1 medium onion, chopped
    Salt & pepper
    oil
    Preparation:
    - Heat 1-2 tablespoons of oil in a skillet, add beef. Saute until beef is no longer red, then add the onions. Saute for about 2 minutes then cover, lower the heat to medium-low, and let the beef cook until it's tender. You can add water to it every now and then so it doesn't burn. Add a little bit of salt and pepper after the meat is cooked.
    -Add mushroom and saute until the mushrooms are cooked, set aside in a separate bowl.
    -Melt butter in skillet, add flour and mix well (on medium-low heat)
    -Add chicken broth gradually until you have a nice thick sauce, lower the heat. Add meat and mushroom mixture. Stir in sour cream gradually (one tablespoon at a time), don't bring the sauce to a boil after this point because the sour cream will curdle.
    -Enjoy this delicious dish with some white rice, egg noodles, pasta, or mashed potatoes! :)

    Double-baked potatoes

    Author: Unknown // Category:
     


    Double-baked potatoes

    A really yummy side dish, or you could have it as a meal for lunch!
    Ingredients:
    Large potatoes for baking (however many you need)- wash and scrub well
    milk
    butter
    salt & pepper
    chopped boiled broccoli, or sliced sauted mushrooms
    shredded cheddar cheese
    sour cream (optional)
    olive oil
    Preparation:
    -Bake potatoes in the microwave until fully cooked (it takes about 5 minutes per potato)
    -Heat oven to 375 degrees
    -Let potatoes cool for about 10 minutes
    -Place potatoes on a baking sheet
    -Rub the potato skin with olive oil and some salt (so you can eat it after it's baked the second time)
    -Carefully cut out a wedge from the top of the potato (this is in order to empty out the inside of the potato while keeping the shell/skin in tact)
    -Empty as much as you can from the inside of the potato, leaving some of the potatoe attached to the skin so it doesn't fall apart, and place it into a bowl
    -Add butter, milk, salt, pepper, broccoli or mushrooms, cheddar cheese and mix well
    -Repack the now mashed potatoes into the potato shells (it'll be more than what you took out, don't worry you can just pile it up high)
    -Re-bake the potatoes in the oven for about 15 minutes
    -Serve immediately, you can add sour cream on the side if you like
    You can always prepare the potatoes ahead of time and bake them right before you're ready to eat. You can also top them with more cheddar cheese on top towards the end of the baking.

    halal food recipe: Pai Tee

    Author: Unknown // Category:

     

    Ingredients:

    For batter
    125g plain flour
    30g rice flour
    Pinch of salt
    1 egg, beaten
    325ml water
    Enough oil for deep-frying

    Filling
    1 tsp chopped garlic
    1 - 2 tbsp oil
    100g chicken or prawns, diced
    400g yam bean, shredded
    150g carrot, shredded

    Seasoning
    1 tsp light soy sauce
    ½ tsp salt
    ¾ tsp sugar
    ½ tsp chicken stock granules
    Pinch of pepper
    ¾ cup water

    Garnishing
    75g bean sprouts, tailed and blanched
    Shredded omelets
    Cooked crab meat, flaked
    Shallot crisps
    Chopped spring onions
    Chopped red fresh chillies

    Directions:
    Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.

    Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot. Lower the heat. Dip hot mould in the batter, ensuring that it’s thoroughly coated. Allow excess batter to drip off, then plunge mould into the hot oil. (The mould should not be overly hot and the batter must not sizzle when the mould is immersed.)

    To separate the batter from the mould, jiggle the mould up and down to loosen the soft edges around it. The batter should come loose with a slight shake. Allow the casing to cook until it’s light brown. Drain. Cool and store in an airtight container.

    For the filling, fry garlic and prawns until fragrant. Add yam bean, carrot and seasoning. Cook for 6 to 7 minutes and simmer until vegetables turn soft. Remove to cool. Put a little of the filling in the pie tee cases. Garnish and serve immediately.

    Fish Head Curry

    Author: Unknown // Category:

    Fish Head Curry

    Ingredients

  • 1 fish head (red snapper), halved, cleaned
  • 100g ladies’ fingers (okra)
  • 100g brinjal, cut into wedges
  • 2 tomatoes, cut into wedges
  • 1 teaspoon fenugreek (halba)
  • 2 pips garlic, minced
  • 2 tablespoons oil
    Spice paste ingredients:
  • 2 tablespoons coriander seeds
  • 1 1/2 tablespoons cumin (jintan putih)
  • 8 dried chillies, soaked
  • 4 pips garlic
  • 1 tablespoon tamarind paste
  • 1 litre water
  • 100ml thick coconut milk from 1/2 grated coconut
  • 1 teaspoon sugar
  • 1 teaspoon salt

    Method
    Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.
    Heat the oil in a wok and saute together the fenugreek and minced garlic until fragrant.
    Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.
    Mix tamarind paste with the water and strain this into the wok. Bring to a boil before adding the ladies’ fingers and brinjal. Boil until the vegetables are cooked through, 1-2 minutes.
    Add the fish head and tomato and bring curry to a boil again. Add the coconut milk and season to taste with sugar and salt without bringing the curry to a boil again.

  • Halal Food Recipes: Sugar-coated Glutinous Rice Cakes (Kuih Tas)

    Author: Unknown // Category:

     

    Ingredients:
    500 gram glutinous rice flour
    ½ grated coconut
    3 cups water
    Pinch of salt
    Cooking oil for deep frying
    Coating:
    2 cups sugar
    1 cup water
    Cooking Method:
    Mix together the glutinous rice flour, salt and coconut.
    Add in water and mix until of dough consistency. Form diamond shapes.
    Heat oil and fry the cakes until golden. Lift and drain.
    Put water and sugar for the coating in a pan and bring to boil until the mixture thickens.
    Put in the cakes and stir until the sugar crystallizes and coats all the cakes evenly.
    Lift and serve immediately.

    Fish & prawn satay

    Author: Unknown // Category:

     

    Fish & prawn satay

    Fish & prawn satay

    Ingredients

  • 300gm fish fillets
  • 300gm fresh shrimps peeled
  • 2 cups freshly grated coconut
  • 5 lime leaves, finely shredded
  • Salt & pepper to taste
  • 3 chili paid finely chopped
  • 125gm seafood rempah
  • 2 tablespoons brown sugar
  • Lemongrass skewers

    Method
    1. Blend the fish and prawns to a fine paste.
    2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.
    3. Mould the fish paste over the lemongrass sticks like mini kebabs.
    4. Grill till a golden brown
    5. Serve. Garnish with fresh lime.

  • Chilli Prawn

    Author: Unknown // Category:

    Chilli Prawn

    Click for larger image

    Ingredients

  • 2 tbsps oil
  • 500g prawns
  • 1 large onion, chopped
  • Maggi Chilli Prawn Mix
  • 3/4 cup water
  • 2 tomatoes, chopped
  • Finely sliced spring onions

    Method
    Heat oil and fry onions over a high heat for five minutes. Fry prawns. Blend chilli mix (pre-mixed with 3/4 cup water) with tomatoes, and cook until sauce thickens. Serve on bread, baguette, buns or Chinese dumpling. Garnish with spring onions

  • Chicken Satay

    Author: Unknown // Category:

    Ingredients

  • 400g free range chicken breast fillet
    Marinade for chicken:
  • 2 cloves garlic, pounded finely
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp honey
  • 2 tbsp olive oil
    Sauce:
  • Ground spice ingredients (combined)
  • 3 shallots
  • 1 clove garlic
  • 2 1/2 tbsp chilli paste
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp chopped galangal
  • 2 tbsp oil
    Seasoning:
  • Juice of 2 limes
  • 1 tbsp light soy sauce
  • Salt to taste
  • 1 tbsp soft brown sugar
  • 2 tbsp crunchy peanut butter
  • 125ml water
  • 2 tbsp UHT milk

    Method
    Cut chicken fillets into thin strips of 2.5cm slices.
    Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.
    Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).
    For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.
    Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

  • halal recipes: Beef Rendang

    Author: Unknown // Category:

     

    Ingredients

  • 600g beef topside, cubed
    Grind together:
  • 4 tbsp chilli boh
  • 7 shallots
  • 5 cloves garlic
  • 4cm piece ginger
  • 2 onions
  • 4 stalks lemon grass, finely sliced
  • 3cm piece galangal
  • 1 tbsp cumin powder
  • 1 tbsp fennel powder
  • 1 litre thick coconut milk (extract from four grated coconuts)
  • 1 litre water
  • 1/2 cup kerisik (pounded dry-fried grated coconut)
  • 1 tbsp finely-shredded daun limau purut (lime leaves)
    Seasoning:
  • 1 tsp salt or to taste
  • 1 tsp brown sugar or to taste

    Method
    Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.
    Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

  • halal recipes:Engkak

    Author: Unknown // Category:

    halal recipes :Engkak

    Also known as Engkak, this snack is often prepared for royalty in Pahang, Perak and Kedah and on special occasions such as wedding celebrations.

    Ingredients
    Filling:

  • 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
  • 5 red chillies (sliced)
  • 7 shallots (peeled)
  • 3 cloves garlic (peeled)
  • 1 tbsp ground fennel
  • 3 tbsp ground coriander
  • 200g chicken breast meat (cooked and shredded)
  • 750ml coconut milk (from 600g grated coconut and sufficient water)
  • Salt (to taste)
    Batter:
  • 5 eggs
  • 150g castor (superfine) sugar
  • 90g plain (all purpose) flour (sifted)
  • 125ml coconut cream (from 400g grated coconut)
    Equipment:
  • Bahulu mould

    Method
    Prepare filling. Grind (process) dried chillies, red chillies, shallots, garlic, ground fennel and ground coriander into a smooth paste.
    Combine paste, shredded chicken and coconut milk in a pan. Stir over medium heat until quite dry. Season with salt. Then remove and set aside to cool.
    Prepare batter. Whisk eggs and sugar until pale. Add flour and mix to a smooth batter. Divide batter into two portions. Add coconut cream to one portion and stir well (for the top of the sponge cake) and leave the other portion plain.
    Place bahulu mould in a preheated oven with upper and lower heating elements at 200�C. Lightly grease mould with a little cooking oil.
    Pour plain batter to fill one-third of mould. Bake for 2 to 3 minutes or until the top has set slightly.
    Spoon filling onto surface and pour in coconut milk batter, filling mould almost to the brim.
    Return mould to the oven and bake for 15-20 minutes or until cooked. If you want the top to be slightly browned, place under a grill for the final 3 to 4 minutes.
    Remove from mould and serve.

  • Ayam Golek

    Author: Unknown // Category:

    Ayam Golek

    Ingredients

  • 1.5kg chicken
  • 1 tsp salt
  • 200ml thick coconut milk
    Ground spices
  • 200g shallots
  • 4 cloves garlic
  • 3 stalks lemon grass
  • 20g galangal
  • 15g ginger
  • 20g fresh turmeric
  • 120g fresh red chillies
  • 1 tsp white peppercorns
  • 1 tsp cumin
  • 2 tsp fennel
    Seasoning
  • 1 tsp salt
  • 1 tsp sugar
  • � tsp monosodium glutamate

    Method
    Chop the chicken into 4 quarter pieces and score a few diagonal cuts on each piece. Rub with salt.
    Combine coconut milk with the ground spice ingredients in a saucepan over a medium low heat. Bring to a low simmering boil. Add seasoning.
    Dish out and combine with the chicken pieces. Leave aside to marinate for at least 1-2 hours.
    Grill the chicken pieces (for an authentic taste, grill over burning embers) and brush with remaining marinade when grilling, until meat is cooked through and lightly browned.

  • Bitter Gourd and Prawn Curry

    Author: Unknown // Category:

    Bitter Gourd and Prawn Curry

    Bitter Gourd and Prawn Curry

    Ingredients

  • 300g medium prawns
  • 3 small-variety bitter gourd
  • � piece of turmeric leaf, shredded and knotted
  • 250ml coconut milk
  • 1 tbsp tamarind pulp mixed with 50ml water and squeezed for juice
  • 1 red chilli, halved and seeded
  • 1 green chilli, halved and seeded
    Spices (A) � ground
  • 10 shallots
  • 4 cloves garlic
  • 1 stalk lemongrass
  • 1 cm piece galangal
    Spices (B)
  • 1 tbsp chilli paste
  • 2 tbsp fish curry powder
  • � tsp turmeric powder
  • 2 stalks curry leaves
  • 3 cardamoms, split and use seeds only
    Seasoning
  • Salt to taste

    Method
    Halve the bitter gourd lengthwise and remove the seeds. Cut into thick slices. Soak in salted water for 5 minutes and rinse.
    Heat �-� cup oil and saut� ingredients (A) and (B) until fragrant.
    Add bitter gourd and turmeric leaf. Pour in coconut milk and tamarind juice.
    Add red and green chilli.
    Bring to a boil and cook until bitter gourd is soft.
    Add prawns and cook for 3-5 minutes.
    Adjust with salt to taste.

  • Honey-Flavoured Prawns

    Author: Unknown // Category:

     

    Ingredients

  • 500g medium large prawns
  • ½ cup tapioca flour
  • ½ tsp salt
  • ½ tsp pepper
    Condiments (A)
  • 1 onion, finely shredded
  • 2 kaffir lime leaves
  • 1 tbsp shredded wild ginger flower (bunga kantan)
  • 1 tbsp chopped red chilli
  • 5 bird’s eye chillies, chopped
    Seasoning (B)
  • 1 lime, squeezed for juice
  • 2 tbsp sugar
  • 1 tsp salt
    Sauce (C)
  • 1 tsp light soy sauce
  • 2 tbsp sugar
  • 2 tbsp honey
  • ½ tsp salt
  • ½ tsp sesame oil
  • ¼ tsp pepper
  • 3-4 tbsp water

    Method
    Trim prawn feelers. Combine tapioca flour, salt and pepper.
    Coat the prawns with combined tapioca flour. Shake off excess and deep-fry prawns in hot oil until they change colour.
    Mix seasoning (B) with ingredients (A) and set aside for at least 30 minutes.
    Combine sauce (C) in a wok and bring to a boil until sauce is reduced. Return prawns to the wok.
    Toss and fry until the dish turns fairly dry.
    Dish up and serve with the condiments.

  • Halal recipes: Chicken Meatballs With Linguine

    Author: Unknown // Category:

    Ingredients

  • 250g linguine
  • 300g skinned chicken breast meat, minced
  • 3 water chestnuts, minced
  • 3 shelled prawns, minced
  • 1 tbsp finely chopped carrot
  • 1 tbsp sesame oil
  • 50g fresh mushrooms, quartered
  • 1 bunch of baby bok choy, leaves separated
    Seasoning
  • 1 tsp light soy sauce
  • � tsp pepper
  • Pinch of salt and sugar
  • � tsp sesame oil
  • 1 tbsp cornflour
    Sauce
  • 1 tbsp abalone sauce
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp pepper
  • A little thick soya sauce (for colour)
  • 4 tbsp fresh chicken stock

    Method
    Cook linguine according to packet instructions. Drain and leave aside.
    Combine minced chicken meat, water chestnuts, prawns and carrot in a bowl. Add seasoning and mix until mixture turns sticky. Shape mixture into small meatballs.
    Bring water in a saucepan to a boil, drop the meat balls in and cook for about 2-3 minutes or until cooked through. Dish out and put aside.
    Heat sesame oil in a clean saucepan. Cook and stir the mushrooms for 1-2 minutes. Add the bok choy and linguine. Stir in sauce ingredients and toss gently until heated through. Return meatballs to the pan. Toss to combine then dish out to serve.

  • Bake Chicken Pieces

    Author: Unknown // Category: ,

    Ingredients:
    1 chicken- cut and leave skin
    3 tablespoon garlic mince
    1 Lemon squeeze
    1 Cup Olive oil
    Salt and Pepper
    3 stalks Thyme
    1 Medium Carrot
    2 Medium potatoes

    Method:
    Marinate all ingredients in a large bowl for an hour.

    Preheat oven to 200°C.

    Separate potatoes and carrots and leave aside.

    In a baking tray, put the chicken pieces onto the foil and cover with an extra foil on top. Pour the juices from the bowl on top of the chicken to prevent chicken from burning.

    After half an hour, put the vegetables in and bake for another 30 minutes.

    Lastly, to brown the top, put the oven on grill and leave the door open. Grill for 5-7minutes.

    Serve with some yummy gravy.