Biskut Oat

1 tin Quaker Oat Sedang
1 tin Tepung Gandum
1/2  kampit Gula Castor
2 sudu besar Planta
Secukup Rasa Garam
Minyak Ghee
Krismis

Cara-cara:
1. Gaul sebati semua bahan kering.

2. Masukkan minyak sapi sedikit2 hingga boleh di uli menjadi doh..."awas" tidak perlu dihabiskan kesemua minyak sapi sekiranya doh sudah lembut dan boleh di canai.

3. Terap adunan dan sapu kuning telur di atas biskut tadi, taburkan kepingan oat jika suka.

4. Bakar dengan api 180c selama 20 minit atau hingga masak.

费城乳酪蛋糕 Philadelphia Cheese Cake

Crust:
1 tbsp           Soft Butter
1)  To grease the cake pan

200 g           Chocolate Wafer Cookies, finely crushed
 1/3 cup        Butter (melted)
2)  Combine all the ingredients & press evenly oner the bottom of cake pan.

Filling:
250 g            Philadelphia Cheese, softened
    1 cup        Sugar
    2 tbsp       Unsweetened Coco Powder, sifted
A pinch         Salt

1)  Beat the ingredients till blended & smooth.

   4  nos         Large Eggs
1/3  cup         Hazelnut Liqueur
450 g             Bitter sweet Chocolate, melted
1/2  cup         Sour Cream

2)  Beat in egg one at a time.

3)  Then add in Hazelnut Liqueur, melted Bitter sweet Chocolate & Sour Cream, blend it.

4)  Pour into the prepared cake pan.  Bake at 180 C (350 F) for 45 till 55 minutes or centre is barely set.

5)  Cool completely. Keep in the refrigerator overnight (3 days) or freezer it can keep up to 1 month.

Topping:

1 cup sour cream, spread on top of the cake.
Curls Bitter sweet Chocolate, arrange it.
Icing sugar, sift the sugar on top.

Biskut Mentega

150 gm         Mentega
150 gm         Tepung Gandum
100 gm         Gula Icing
150 gm         Tepung Jajung
1 biji             Telur
Sedikit         Vanilla
Sedikit         Garam

1. Pukul mentega dengan gula ising hingga kembang kemudian masukan telur dan pukul sehingga sebati

2. Ayakkan tepung gandum dan sedikit garam ke dalam adunan tadi sehingga menjadi larut. Tambahkan sedikit perisa vanila

3. Gunakan piping bag dengan tiub berbentuk rosette dan paipkan adunan tadi ke atas dulang pembvakar dan susun buah ceri diatasnya

4. Akhir sekali bakar dengan suhu 180 cc selama 15 minit.

Steam Pork with Salted Fish

Sliced Pork

Sliced Ginger

Soy Sauce

Pepper

Sugar                                      

Corn Flour

Sesame Oil

Salted Fish

1)         Combine all the ingredients and marinade for ½ hour.

2)         Steam for ½ hour and serve it hot.

Stir-Fried Frog with Ginger

Frog                             1)         Wash & drained it.  Pat in dry with kitchen towel.

Light Soy Sauce          2)         Marinade the frog with the seasoning.

Pepper

Rice Wine

Sesame Oil

Sugar

Ginger Juice

Oil                               3)         Heat oil sauté the ginger & spring onion until fragrant.

Sliced Ginger                          Then add in marinated frog to stir-fry it.

Spring Onion

Oyster Sauce               4)         Add in oyster sauce to taste.  Garnish with spring onion.

Spring Onion                           Serve hot.

Steam Minced Meat with Dai Tao Choy

Dai Tao Choy             

Minced Meat

Soy Sauce

Pepper                        

Sugar                                      

Corn Flour

Sesame Oil

1)         Soak in water, wash & rinse it.  Chop it.

2)         Combine all the ingredients and marinade for ½ hour.

3)         Steam for ½ hour and serve it hot.

Pickled Szechuan Vegetable with Sliced Pork

Sliced Pork - Marinade with Soy Sauce, Pepper, Corn Flour & Sesame Oil 

Minced Garlic

Sugar

Pickled Szechuan Vegetable  

Water

Oil

Stir garlic with oil fry till fragrant.

Add in sliced pork then follow by Szechuan vegetable, water.

Add in sugar to taste.

肉骨茶 Bah Ku The

1 pkt. Of Bah Ku The

Pork Ribs                                (1)        Boil ribs & meat.  Rinse it.

Pork Tenderloin

Whole Garlic                           (2)        Combine all the ingredients and bring to boil.

Dark Soy Sauce                                  Lower the frame & boil it till tender.

Water

Chicken Stock                         (3)        Add in chicken stock & salt to taste.

Salt

Chopped Chili                         (4)        Mix all and serve it with the ribs & meat.

Chopped Garlic

Soy Sauce

Butter Milk Chicken

Chicken                      

Soy Sauce                                          

Pepper                         1)         Combine all the ingredients and marinade for ½ hours.

Sugar

Sesame Oil

Rice Wine

Ginger Juice

Oil                               2)         Deep fry it.

Butter

Minced Garlic             3)         Melt butter and stir-fry garlic & curry leave till fragrant.

Curry Leave

Ideal Milk                   4)         Add in ideal milk and bring to boil.  Put in chicken stock

Chicken Stock                         & salt to taste.  Last pour in the fried chicken and stir it.

Salt

Deep Fried Paper Wrapping Chicken

Chicken                      

Oyster Sauce                                      

Pepper                         1)         Combine all the ingredients and marinade for ½ hours.

Sesame Oil

Rice Wine

Ginger Juice

Wax Paper                   2)         Use wax paper to wrap marinated chicken, spring onion,     

Spring Onion                           ginger & mushroom.  Deep fry it.

Ginger

Mushroom

Oil

姜葱鸡饭Ginger Chicken Rice

Chicken

Ingredients: A

Sesame Oil                  1)         Stir-fry all ingredients A till fragrant, then add in chicken.

Sliced Ginger

Spring Onion

Water                          2)         Add in water and bring to boil.

Dark Soy Sauce                      Put in dark soy sauce, oyster sauce & chicken stock &

Oyster Sauce                           sugar to taste.

Chicken Stock

Sugar

Steam Chicken with Mushroom & Black Fungus

Mushroom                               1)         Soak mushroom & fungus till soft & cut it in slices.

Black Fungus (Wen Yu)                       Tie a knot for the kam gem.

Kam Gem

Sliced Ginger

Red Dates

Soy Sauce      

Pepper

Sugar

Sesame Oil

Rice Wine

Ginger Juice 

2)         Combine all the above ingredients marinade for 2 hours then steam it for ½ hour.

Braised Duck with Fermented Black Beans

Duck                           1)         Duck wash, drained and cut in pieces.  Set aside.

Garlic                          2)         Minced all ingredients, heat oil to sauté it.

Ginger                                     Add in duck to stir fry it until fragrant.

Fermented Black Bean

Bean Paste

Eye Chili

Water                          3)         Add in all seasoning to the above and braised it until

Oyster Sauce                           duck tender.  Serve hot.

Chicken Stock

Sugar

Salt

Golden Prawn

Prawn                          1)         Coated with flour, deep fry it.  Set aside.

Corn Flour

Salted Egg York         2)         Stir fry egg yolk till bubbler then add in prawn stir fry

Oil                                           till all prawn coated with the egg yolk.  Drain the oil.

                                                Serve it.

Japanese Curry Chicken

Ingredients: A

Big Onion                                           1)         Stir fry ingredient A till fragrant.

Japanese Curry Paste

Ingredients: B

Chicken Drumstick                             2)         Add in ingredient B to boil till all

Potato                                                              ingredients well cook.

Carrot

Fresh Milk

Stir-Fried Ginger Fish Fillet

Fish Fillet                    1)         Wash & drained it.  Pat in dry with kitchen towel.

Light Soy Sauce          2)         Marinade the fish with the ingredients.

Pepper

Rice Wine

Sesame Oil

Sugar

Ginger Juice

Oil                               3)         Heat oil sauté the ginger & spring onion until fragrant.

Sliced Ginger                          Then add in marinated fish fillet to stir-fry it.

Spring Onion

Oyster Sauce               4)         Add in oyster sauce to taste.  Garnish with spring onion.

Spring Onion                           Serve hot.

Herbal Chicken with Chicken Essence

1 pkt. Chinese Herbal Soup    1)         Boil it for ½ hour.

Water

Chicken stock                         2)         Add the chicken stock & salt to taste.

Salt

Chicken                                   3)         Combine all the ingredients with the

Soy Sauce                                           herbal sauce and marinade for 2 hours.

Pepper

Sugar

Sesame Oil

Rice Wine

Ginger Juice

Chicken Essence                     4)         Steam the chicken for ½ hour when chicken cooked

Pour in the hot chicken essence into herbal Chicken.  And serve it hot.

Fried Baby Lobster with Specialty Mayonnaise

Ingredients:

2 nos. (400g) baby lobster or big prawn

100g big onion (shredded)

1 tsp chopped ginger buds

Few tbsp of flour

Sauce: (mix well)

2 tbsp Thai chili sauce

6 tbsp mayonnaise / salad cream

Method:

1.                  Clean and rinse baby lobster.  Cut into half from the back of the baby lobster & coated with flour.  Deep-fry into hot oil over medium heat until fragrant and golden in color.  Dish up and drained.

2.                  Leave 2 tbsp oil in a preheated wok to sauté the shredded big onion and chopped ginger buds till aromatic.  Add in mayonnaise mixture.  Stir well.  Place in the pre-fried baby lobsters and slightly stirring over high heat until the baby lobsters are well coated with the mayonnaise sauce.  Remove and serve immediately.

Penang Assam Laksa

A)  2 kg    Kembong Fish

      3 lit.   Water

Boil the fish for 10 minutes then off fire let stand for 5 minutes in the pot. Separate the fish & the fish stock(Put fish stock in a pot).  Peel the fish meat and set aside.

B)          7 no        Big Onion

             6 pcs        Lemon Grass

            2 tbsp       Shrimp Paste (Belacan)

      1 1/2 pcs         Fresh Turmeric

            6 cloves    Garlic

            6 pcs         Red Chilli

             1 pkt        Chilli Paste (Cili Boh)

             1 pc         Galanga

             1 pc         Ginger

Blend all the ingredient B and put into the fish stock & boil together till fragrant.

C)        7 pcs        Assam Keping

         1/2 pkt        Assam Jawa (mix with water)

        Few stalks    Daun Kesum

                            Bunga kantan

                           Sugar

                               Salt
Put ingredient C into the fish stock and boil it. Taste with salt & sugar.

  D)   1 can       Sardine-optional
When the laksa soup is ready put back the kembong fish meat & bring to boil.  Optional sardine fish can be add in  too.

  E)   Bunga Kantan
        Big Onion
        Mint Leaves
        Cucumber
        Pineapple
        Lime
        Shrimp Paste (Ha Ko)
        Laksa Noodle
Slice all the ingredient E & serve together with the laksa noodle & laksa soup.

Chicken Liver Pate With Green Peppercorns

       100 g             Butter
           1 pc           Chopped Big Onion
           8 cloves    Chopped Garlic
       450 g            Chicken Liver
        1/2 tsp         Dried Marjoram

        1/2 tsp         Freshly Ground Pepper
     1 1/2 tsp         Salt
           1 tsp         Lemon Juice
           1 tbsp       Dry Sherry (Wine)
           2 tbsp       Crushed Peppercorns

Melt 1/2 portion of butter.  Saute with onion & garlic till fragrant.

Add in the rest of the ingredients except the crushed peppercorns and the remaining 1/2 portion of butter.  Cook the chicken liver become firm and till the color changed.

Place cooked chicken liver into a blender & blend it to form a smooth puree then stir in crushed green peppercorns & adjust the seasoning then turn into a airtight glass jar.  The mixture of pate should come below the jar rim.

Refrigerate for at least 2 hours till firm.

Melt remaining of butter & spoon over the chicken pate.  Refrigerate for another 1 hour to set.

Leave at room temperature for 30 minutes before serve with bread.  Garnish with peppercorns & coriander leaves.

Spicy Potato Chips In Indonesia Style

A)    5 nos        Potatoes - Wash, sliced & deep fry it.  Set aside.

B)    1 bowl      Small Onion
        3 cloves    Garlic
        1 pc          Ginger
        3 pcs        Red Chilli
        1 pc          Assam Keping
        1 tbsp       Sugar
        1 tsp         Salt
        1 tbsp       Chicken Stock Powder

Blend ingredient B & saute till fragrant then add in sugar, salt & chicken stock powder to taste. Last add in the ingredient A & mix well. Store in airtight jar.

KERISIK UDANG KERING

Ingredients A:

1 kg Dried Shrimp (1/2  kg Blend it)

3 nos Kerisik – Putih Sahaja

Ingredients B:

Jintan Mains (Biji)

Turmeric

Lemon Grass

Garlic

Small Onion

Galangal

1)         Blend ingredients B and fry it.

Chili Boh (Last put in to fry)

2)         Add in chili boh and fry till fragrant.

3)         Then add in 1/2 kg of blended dried shrimp & fried again.

4)         Add in another half of kg dried shrimp (not blended) and fry again.

5)         Lastly add in kerisik, sugar & salt to taste.

CURRY ASSAM FISH

Ingredient A:

Candle Nut

Shrimp Paste

Garlic

Small Onion

Lemon Grass

Galangal

Turmeric

Chili Paste (Chili Boh)

1)         Blend the ingredient A & fry with chili paste.

Ingredient B:

Water

Bunga Kantan

Daun Kesum

Tamarind - Assam Piece

Lime Leave

2)         Add in ingredient B into ingredient A.

Fish

3)         Add in Fish into the curry & bring to boil or till fish cooked.