Cucur Pisang

Bahan-bahan (A):
Pisang emas yang masak, dilenyek

Bahan-bahan digaul sebati (nak ayak pun boleh): (B)
Tepung gandum
Sedikit tepung jagung
Sedikit serbuk soda
Sedikit serbuk penaik
Sedikit garam

Minyak menggoreng

Caranya:
Bahan A dilenyek sehingga halus.
Masukkan bahan-bahan B dan gaul sebati, jangan digaul terlalu lama.
Masukkan sedikit demi sedikit sehingga mendapat adunan yang pekat dan tidak terlalu cair/pekat.
Panaskan minyak.
Gunakan sudu ambil sedikit adunan dan goreng sehingga masak.
Angkat dan toskan.

Ayam Phat Phet

Resepi: Widad / Myresepi / sumber resipi : via masammanis

Bahan-bahan:

1/2 ekor ayam, dipotong kecil (ayam yang telah digaul dengan serbuk kunyit dan sedikit garam digoreng sebentar, jika suka)

1 batang serai dititik

1 keping asam keping

4 helai daun limau purut di siat

Garam secukup rasa

Gula jika suka

Bahan-bahan kisar:

5 biji cili padi, guna 12 biji cili padi

2 hiris halia

sedikit kunyit hidup

2 batang serai

5 ulas bawang putih

1 biji bawang besar

Caranya:

Panaskan minyak dan tumiskan bahan kisar hingga harum dan terbit minyak.

Masukkan sedikit air dan serai.

Masukkan juga asam keping, ayam dan daun limau purut.

Renihkan sehingga ayam masak dan empuk. 

Perasakan dengan garam dan gula secukup rasa.

Sedia dihidangkan.

Kari Ayam Mentega & Nasi Bombay

Bahan-bahan:
Isi ayam dipotong kecil, gaul dengan serbuk kari, sedikit garam dan tepung jagung
Cili padi dihiris
Bawang putih dicincang
Daun kari
Minyak untuk menggoreng

Sarang Telur:
Telur kuning, dipukul
Minyak
Butter

Caranya:
Panaskan minyak dikuali dan goreng isi ayam sehingga masak, angkat, tos dan ketepikan.
Ambil sedikit minyak dari minyak yang digunakan tadi, campurkan sedikit butter.
Tumiskan cili padi, bawang putih dan daun kari sehingga wangi.
Masukkan ayam goreng dan gaul rata, masukkan garam secukupnya, gaul sehingga sebati.
Padamkan api dan isi di pinggan.
Untuk sarang telur:
Masukkan minyak dan butter dengan jumlah yang banyak.
Kacau menjadi pusaran dengan menggunakan senduk.
Tangan jangan berhenti mengacau sehingga minyak panas.
Tuangkan kuning telur dari aras yang tinggi dan tangan lagi satu masih mengacau senduk.
Sentiasa di kacau sehingga kuning telur menjadi tali yang panjang.
Angkat, toskan minyak dan tabur di atas ayam.

Reben Wantan

Sumber resipi: Bicarakaknoor, terima kasih maktok....yum...yum....
Bahan-bahan:
Kulit wantan
Sosej
Minyak untuk menggoreng terendam

Straw yang keras untuk buat lubang pada sosej

Sos cili kegemaran

Caranya:
Potong sosej dalam 1/2".
Ambil straw dan tekan di bahagian tengah untuk dijadikan lubang.
Masukkan kulit wantan di bahagian lubang, bentukkan seperti reben.
Buat sehinnga habis, panaskan minyak dikuali.
Guna api yang sedang, goreng sehinnga kekuningan.
Angkat dan toskan.
Cicah dengan sos cili.

Cempedak Goreng

Bahan-bahan salutan tepung, digaul sebati dan biarkan +/- 30 minit:
Tepung beras
Sedikit tepung jagung
Sedikit air kapur
Air batu secukupnya
Sedikit serbuk kunyit

Isi cempedak
Minyak untuk menggoreng terendam

Keladi Tumis Udang Kertas

Recipe source: Famous Cuisine
Ingredients:
150g taro / yam
20g shrimp skin (i sprinkle with little salt, peppers and lime juice, deep-fry until crispy)
1 red chilli, striped
1 stem spring onion, sectioned
1 tbsp chopped garlic

Seasoning:
1/4 tsp fine salt
1/2 tsp chicken stock powder
1/2 tsp caster sugar i omitted

Method:
Peel taro and cut into fine strip, deep fry in hot oil over high heat until crispy.
Dish out and drain well.  In the same oil, deep fry shrimp skin until crispy, remove and drain.
Leave 1 tbsp hot oil in wok to saute garlic over a low heat until fragrant, add the taro, shrimp skin, chilli, spring onions and seasoning, stir-fry briskly over high heat until well combined.
Serve at once.

Golden Chicken Balls With Lemongrass

Recipe sourced: Famous Cuisine
Ingredients A (mixed together and kept in fridge):
120g chicken filling
1/2 stem lemongrass, finely chopped
1 kaffir lime leaf, finely chopped
Some Thai Chili  sauce
Some Paprika powder i added
Some Peppers powder i added

1 egg beaten
Some breadcrumbs
Oil for frying

Ingredient B
2 small stems lemongrass (shredded)

Method:

Combine chicken filling with chopped lemongrass and kaffir lime leaves.

Evenly divide into 3 portions with 40g each, form into ball shapes.

Dip chicken meat balls with a little beaten egg and coat with breadcrumbs.

Insert some shredded lemongrass at the centre of chicken ball (Repeat to finish the remaining ingredients.

Deep fry chicken meat balls in hot oil over high heat for 8-10 minutes until cooked and golden in colour.  Dish out and drain.
Serve golden chicken meat balls with dipping sauce.

Dipping sauce:
1 bottle / 750ml Thai Chilli sauce
1/2 stem lemongrass, finely chopped
50g bird's eye chillies, chopped
50g continental parsley, chopped
50g garlic cloves, chopped
2 nos passion fruits i added
Salt to taste, if required i added

Method:

To make dipping sauce:
In a sauce pan, add in all sauce ingredients, cook over low heat until boiling.
Remove from heat, keep aside till cool, then put in refrigerator.

Crispy Fried Prawns Wrapped With Rice Vermicelli

Recipe source: 5FoodWay

Ingredients:

12 fresh prawns (peeled, veins removed with tails intact)

1 tbsp chopped coriander stem

1/2 tsp pepper

1/4 tsp salt

200g rice vermicelli

Coriander Leaves

Cooking oil

Method:

Marinade prawns with salt, pepper and coriander stem for an hour.

Soak rice vermicelli in room temperature tap water for an hour to soften.

Remove and drain the water.

Wrap the rice vermicelli around the prawns.

Deep fried the prawns till golden brown.

Garnish with coriander leaves.

Serve immediately with chilli sauce or mayonnaise.

I serve with cream cheese sauce:

Butter

Cream cheese

Milk

Garlic, chopped

Method:

Melt together cream cheese and butter in a sauce pan over low heat until smooth and creamy, stir about 10 minutes.

Stir in milk and garlic.

Simmer over low heat, stirring constantly for 3 minutes.

Remove and serve immediately.

Fried Golden Pomfret With Spicy Baby Ikan Bilis Floss

Recipe sourced: YumYum Magazine
Ingredients:
1 golden pomfret (about 800g), cleaned and cut 2 slits on both sides of fish
1/2 cups oil

Marinade:
2 tsp turmeric powder
1 tbsp fish sauce
1 tsp sugar
1 tsp ground black pepper

Spicy Baby Ikan Bilis Floss:
1 tbsp oil
1/2 tbsp belacan
1 tbsp dried chilli flakes
3 tbsp fried shredded shallots
3 tbsp fried chopped garlic
3 tbsp fried baby ikan bilis
3 tbsp sugar
1/2 tsp salt

Dipping sauce (Mixed):
5 shallots, shredded
1 chilli padi, chopped
3 tbsp dark soya sauce
2 tbsp lime juice
1 tsp belacan powder
1 tbsp sugar

Method:
Rub fish with marinade and marinate for 1 hour.
Pan fry the fish in hot oil until cooked and golden brown on both sides.  Dish up.
Heat up 1 tbsp oil and stir-fry belacan until aromatic.
Add in the remaining ingredients and stir-fry until well mixed.
Spread spicy ikan bilis floss over the fried fish and serve with dipping sauce.