Nasi Lemak Recipe

Recipe: Nasi Lemak

Ingredients:

Coconut Milk Steamed Rice

2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

Tamarind Juice

1 cup of water
Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal)

1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)

Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Clean the small fish, cut them into half and season with salt. Deep fry.
12. Cut the cucumber into slices and then quartered into four small pieces.
13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
14. Serve with fried fish, cucumber slices, and hard-boiled eggs.

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How to make delicious Mee Siam

Making the mee hoon
1kg meehoon (soaked & drained) – thin rice vermincelli
1kg fresh prawns (shelled & deveined – reserve shells for stock)
900ml water
salt to taste
1 cup vegetable cooking oil
10 cloves garlic (chopped)
6 yellow bean curd (diced)
2 tbsp taucheo or salted soy beans (rinsed & mashed)
4 tbsp light soy sauce
500g bean sprouts (de-tailed)
125g daun bawang or spring onions (chopped)
6 red chillies (sseded and sliced thin)
20 bawang merah or shallots (sliced & deep fried)
4 hard boiled eggs (sliced)
15 to 20 limau kasturi or small limes (halved & seeded)

Ingredients for Mee Siam Sauce
2 tbsp vegetable oil
12 cloves garlic (puree to paste)
3 tbsp ground red chillies
3 tbsp taucheo or salted soya beans (rinsed, drained & pounded)
3 tbsp sugar
1/2 cup thick air asam jawa or tamarind juice
900ml santan or coconut milk
salt to taste

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Free recipe on Singapore famous “Satay” making

Dear Friends,

Get today’s free recipe on Singapore famous “Satay” making. Check it out!

Ingredients 600 g of chicken or pork, cut into cubes and pounded lightly 2 cucumbers, sliced 2 onions, peeled and sliced 40 satay sticks (skewers) Rempah to Blend (spice mix) 1 stalk lemongrass, peel and use white portion only, 10 shallots, peeled, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 1/4 tsp cinnamon powder, 1 1/2 tsp salt, 2 tsp sugar, 2 tbsp ground roasted peanuts, 1 tbsp oil

Method Marinade meat with rempah for 30 minutes, skewer the meat. Grill satay on a BBQ or on the top shelf of the oven at 240oC for five to seven minutes on each side, basting with oil during cooking. Serve with peanut sauce, cucumber and onions. Peanut sauce 2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind (assam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g peanuts, roasted and ground, 4 to 5 tbsp oil Rempah to blend for Sauce 12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened dried chilli, 1 tbsp prawn paste Method Knead tamarind pulp with 2 cups of water and strain. Heat a wok over a high flame, add oil. Stir fry the rempah and lemongrass till fragrant. Add tamarind water, boil for two minutes before adding sugar, salt, ground peanut and about 2 cups of water. Simmer until the sauce thickens. CLICK HERE for more information OR visit http://www.healthychinesecookings.com

Today’s free recipe (Boiled dumplings “Jiao Zi”)

Dear friends,

My friend Chef Nicholas Zhou has a special recipe for you. Preparing healthy delicious meat dumpling. Taste it and be surprised!

Ingredients:

 

4 1/2 cups (500 g) flour, sifted 
10 1/2 oz (300 g) lean boneless pork or mutton, minced 
1 tsp salt, or to taste 
6 1/2 tbsp (100 g) scallions, chopped 
2 tsp ginger, chopped 
1/8 tsp five-spice powder 
1/2 tsp MSG (optional)
 

Directions: 

1. Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes. 

2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions. 

3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. 

4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.

CLICK HERE for more information OR visit http://www.Instantchinesecookings.com

Singapore Chicken Rice (Free recipe)

Dear Friends,

Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.

INGREDIENTS (Nutrition)
1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
1/2 teaspoon salt
2 tablespoons sesame oil

3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1/2 cup chopped cilantro
4 cups chicken stock
1/2 teaspoon salt
3 cups long grain rice, rinsed and drained

cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped
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DIRECTIONS
Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and ’steam holes’ appear in the surface of the rice, about 20 minutes.

When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

CLICK HERE for more information OR visit http://www.healthychinesecookings.com

What Are the Benefits of the Acai Berry?

The Acai berry of the Acai palm tree is a fruit found growing mainly in South America, covering Brazil and Peru primarily. 90% of it if formed of seed pit and the rest 10% is pulpy. The fruit has an extremely high fat content due to which its life after harvesting is very short. Hence, it is mainly preserved by freezing it, making it into a pulp or even in powder form.

The frozen and powdered form of this berry is said to be rich in protein, fiber, calorie, vitamins A and C, calcium and iron. Acai berry in its powder form is a strong antioxidant against superoxide and hydroxyl radicals. Its juice is a stronger antioxidant than red wine, orange juice and tea. Anthocyanin, the antioxidant found in this fruit is extremely beneficial to the health. It is the highest valued edible berry in the world according to ORAC.Consuming Acai berry in most of its forms improves the functioning of the digestive system and helps stimulate brain responses. The fiber content of the berry detoxifies the body effectively. This leads to healthier and more radiant looking skin.

Due to its protection of the nervous system it helps diagnose neurological illnesses. It reduces the chances of cancer, the protein content of it is higher than that of eggs, the circulatory system also benefits from it and it is also believed to improve the libido. It reduces inflammation and is very good for diabetic patients.Oprah Winfrey says about the Acai berry: “This little berry is one of the most nutritious and powerful foods in the world. It can often be found in juice form in health food and gourmet stores.” No wonder it is considered to be the new age power food.Since it is very rich in organic vegetable protein, it is an active fighter of cholesterol in the body. Acai berry synergizes the monounsaturated fat, phytosterols and fiber; it stimulates the cardio vascular and digestive tract. The fatty acids present in this tropical fruit are as good as those found in olive oil. This lowers the chances of heart disease. The omega three fatty acids help in cell regeneration and supporting the nervous system. Its vitamin E content also fights internal signs of aging.

The best part of consuming the Acai berry is that it can be done in many forms. You can eat the berry as a fruit, or make it into a pulp or even have it in its powdered form. Acai berry can be used to make frozen yogurt, mixed with other fruits to make smoothies and even milkshakes with the powder. Acai is high on energy and antioxidants due to which athletes swear by this berry. Another positive side of having this fruit is that it is economical instead of spending loads of cash on expensive protein shakes, energy supplement capsules and drinks you can easily opt for this natural power food instead. It is also more easily available than it was before.

Do you need more information? Please visit :

http://www.InstantHealthyDiet.com

Today special recipe (Sweet & Sour Pork)

Dear Friends,

Today’s free recipe, it’s the all popular chinese dish “Sweet & Sour Pork).

Sweet Sour Pork

Ingredients:

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour

Directions:

1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.

2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving.

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Free recipe today (Kung Pao Chicken)

Dear Friends,

I would like to share with you a new favorite specially prepared by Chief Chef Nicholas Zhou.

Serves: 4-6
Ingredients:

1 lb. boned, skinned chicken breasts – cubed
3 Tbls. soy sauce – divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil – divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers – chopped
1 slice peeled, fresh ginger – chopped
1 clove garlic – sliced

Directions:

Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.

Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.

CLICK HERE for more information 

Visit http://www.healthychinesecookings.com

Recipe of the day (Beef with Broccoli)

Dear Friends,

Today special is a 20 minutes dish that is popular in chinese restaurant. Try it out…you will love it.

Beef with Broccoli

(The secret to this popular restaurant dish is to marinate the beef in a bit of oil)

Serves 3 to 4

Ingredients:
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).

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Recipe of the day (Black Pepper Crabs – Uniquely Singapore)

Hi Friends,
Today, I would like to share with you a very unique dish hail from Singapore. It is uniquely Singapore ‘cos you could not taste it anywhere else. And I guarantee it is finger licking good, and the aroma is unforgettable.

This is the famous “Black Pepper Crabs” and the best could be found in a little coffee shop in Joo Chiat Place called Seafood Palace. You won’t missed it ‘cos the queue is very obvious. So if ever you are in Singapore, drop by and savour this Uniquely Singapore dish. But for now, if you are adventurous to test out the recipe……

 

Black Pepper Crabs Ingredients:
A) 2 lbs large mud crabs or prawns, claws cracked, shells removed and cleaned. Drain to dry.
Or 1 lb soft shelled crabs
B) 1 cup flour if using soft shelled crabs
C) 4 tbsp freshly ground black pepper
D) 3 to 4 fresh red chilli, seeded and finely chopped
E) 4 tbsp butter
F) 10 cloves garlic, peeled and chopped
G) 10 slices young ginger
H) 1 to 2 tbsp oyster sauce
I) 2 tsp dark soya sauce
J) 2 tsp sugar (optional)
K) Coriander leaves to garnish
L) Oil for deep frying

Method
*Dry-fry* black pepper in a wok or frying pan till fragrant. B) Remove and keep aside. The crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red. Drain and keep the oil aside. For soft shelled crabs, pat the crabs dry, cut each crab into 4, coat with flour and deep fry till golden browned and crispy. Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant. Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper. Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish.

* DRY FRYING is an old fashioned cooking method where food is stir fried till fragrant in a wok or frying pan without oil.