Ketam Kam Heong

Bahan-bahan:
Ketam dicuci bersih, gaulkan dengan sedikit tepung
Daun kari
Cili padi
Udang kering, cuci, toskan dan cincang
Bawang putih dicincang

Air sedikit

Bahan-bahan sos, sebatikan:
Kicap cair
Kicap manis
Sos tiram
Serbuk kari

Caranya:
Masukkan minyak secukupnya dan goreng ketam sehingga masak, angkat dan ketepikan.
Masukkan sedikit minyak dari lebihan menggoreng ketam tadi.
Tumiskan daun kari, cili padi, bawang putih dan udang kering, kacau sebati.
Masukkan bahana-bahan sos, kacau rata dan masukkan sedikit air, kacau sentiasa sehingga rempah masak baru dimasukkan ketam.
Kacau rata dan rasa dulu sebelum dihidang.

Ayam Asparagus

Bahan-bahan:
Isi ayam dihiris
Asparagus dipotong panjang
Cili capsicum merah dipotong panjang
Cili capsicum kuning dipotong panjang
Hirisan halia 2x
Bawang putih dicincang 2x
Minyak menumis

Air dicampur dengan tepung jagung sedikit

Bahan-bahan perapan ayam:
Kicap cair
Sos tiram
Sedikit minyak bijan
Sedikit serbuk lada hitam

Caranya:
Masukkan sedikit minyak dikuali untuk menumis cincangan bawang putih dan halia.
Tumis sehingga layu, masukkan asparagus dan cili merah/kuning, kacau sehingga masak, angkat dan ketepikan.
Masukkan sedikit minyak dikuali tumiskan cincangan bawang putih dan halia.
Masukkan isi ayam, kacau sebati dan masukkan sedikit air tepung jagung sentiasa dikacau sehingga ayam masak.
Setelah ayam masak, masukkan sayuran tadi, kacau sebati.
Angkat dan hidangkan panas.

Ayam Capsicum

Bahan-bahan:
Isi ayam dihiris nipis/potong kecil
Cili capsicum merah, potong dadu
Cili capsium hijau, potong dadu
Hirisan halia muda
Bawang putih dicincang
Sedikit Minyak menumis

Bahan-bahan perapan ayam:
1 sudu besar kicap cair
1 sudu besar sos tiram
sedikit lada sulah
2 cubit tepung jagung
setitis minyak minyak

Caranya:
Masukkan 1 sudu besar minyak ke dalam kuali.
Tumiskan separuh cincang bawang putih bersama separuh halia, sehingga layu.
Masukkan cili merah/hijau kacau sebati sehingga masak, angkat dan ketepikan.
Dengan menggunakan kuali yang sama, masukkan 1 sudu besar minyak.
Tumiskan lebihan cincangan bawang putih dan halia.
Masukkan isi ayam, kacau sebati, sentiasa dikacau sehingga ayam masak. Jika perlu masukkan sedikit ayam.
Setelah ayam masak, masukkan cili capsicum merah/hijau tadi, kacau sebati.
Angkat dan hidangkan panas bersama nasi putih.

Sambal Goreng Peria Ikan Bilis

Sumber resipi: rasa.my
Bahan-bahan:
250gm peria katak, hiris nipis
250gm ikan bilis, belah dua
1 biji bawang besar, hiris
1/2 biji jus limau nipis, saya tambah
Garam
Gula secukup rasa
Minyak secukupnya untuk menggoreng dan menumis

Bahan-bahan kisar/tumbuk:
10 biji cili padi
2 biji cili merah
2 ulas bawang putih
3 ulas bawang merah

Caranya:
Gaulkan peria dengan sedikit tepung dan garam halus, gaul sebati dan ketepikan.
Panaskan minyak, goreng ikan bilis sehingga garing, angkat dan ketepikan.
Goreng pula peria hingga garing, angkat dan ketepikan.
Kecilkan api, keluarkan sedikit minyak untuk menumis.
Tumiskan bahan kisar bersama hirisan bawang besar.
Perasakan dengan sedikit garam dan gula secukup rasa.
Setelah bahan tumisan garing tutup api.
Masukkan peria dan ikan bilis goreng tadi, gaul rata.
Sedia dihidangkan.

Edamame

Bahan-bahan:
Edamame rendam dalam air bergaram

Atau

Rebus edamame dengan air bergaram selama lebih kurang 5 minit.
Toskan dan rendam dengan air sejuk.
Sedia dimakan

Cauliflower Rice, Roasted Asparagus & Salad With Lemon Vinaigrette

Cauliflower Rice: recipe sourced: minimalistbaker.com
Ingredients:-
1 large head cauliflower

Method:-
Wash and thoroughly dry cauliflower, then remove all greens.
If using a box grater, cut the cauliflower into large chunks and use the medium sized holes (used to grate cheese), to grate into "rice".
If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice".
Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
Once you have your cauliflower rice, it's easy to cook  or enjoy raw.
Simply saute in a large skillet over medium heat in 1 tbsp olive oil.
Cover with a lid so the cauliflower steams and becomes more tender.
Cook for a total of 5 - 8 minutes, then season as desired (such as with soy sauce or salt and pepper).

Notes:-
You can stir fries or fried cauliflower rice, store leftovers in the refrigerator up to 5 days.
Store uncooked cauliflower rice int he freezer up to 1 month.

Roasted Asparagus: recipe sourced: skinnytaste.com
Ingredients:-
1 bunch fresh asparagus, about 18 ounces
Olive oil spray
Kosher salt, to taste
Fresh black pepper

Method:
Preheat oven to 400F.
Wash and trim hard ends off asparagus.
Place in a single layer in roasting pan.
Spray all over with olive oil and season with salt and pepper.
Roast in oven approximately 10 minutes, or until tender crips.

Sweet Onion & Parsley Bread

Sumber resipi: Mat Gebu
Bahan-bahan:-
250g tepung roti (high protein flour)
30g gula halus
20g susu tepung
6g instant yeast
3/4 camca teh garam halus
1/2 camca teh bread softener
1/2 camca teh bread improver
1 ulas bawang putih, tumbuk halus (optional)
2 kuning telur
130ml susu segar (guna breadmaker guna air biasa, saya guna 110ml air)
30g mentega / minyak sapi
1 biji bawang besar didadu *
1/2 camca teh gula halus*
1 camca besar mentega* (bertanda * disatukan dan masak hingga bawang keemasan, sejukkan)
1 camca besar cincangan daun parsley

Caranya:-
Untuk Doh Roti:

Satukan semua bahan kecuali mentega/minyak sapi.

Gaul rata hingga menjadi doh.  Masukkan mentega/minyak sapi dan terus menguli hingga menjadi doh yang lembut dan kenyal.  Doh lembut sedikit.  Bulat-bulatkan, letak dalam bekas dan tutup dengan plastik, biar selama 45 minit.

Kaedah lain menggunakan Breadmaker:-

Masukkan semua bahan-bahan ke dalam bread maker, pilih setting untuk doh dan tekan "On", tunggu hingga siap.

Untuk Roti:

Keluarkan doh dan tumbuk untuk membuang udara.

Bahagi doh kepada 4 bahagian sama besar.

Ambil 1 doh dan gelek memanjang kurang lebih 18".

Buat lagi satu pada doh yang lain.

Silangkan doh dan pintal tali sehingga sampai ke hujung, kemaskan.

Buat sama pada baki doh tadi.

Kemudian lipat 2 doh tadi dan pintal tali sekali lagi hingga mendapat corak pintalan tali (Macam tocang rambut ahak...).

Kemaskan dan alih ke dalam loyang pembakar yang telah disapu sedikit mentega.

Buat yang sama untuk lagi satu doh.

Biarkan 45 minit hingga naik.

Bakar dalam oven yang telah dipanaskan pada suhu 190C selama 25 - 30 minit atau kuning keemasan.

Sapu mentega sejurus roti dikeluarkan dari oven.

Sejukkan sebelum dihiris dengan pisau roti.

Grilled Chicken Shawarma Kebabs

Recipe sourced: www.skinnytaste.com
Ingredients:-
1 pound (2) boneless, skinless chicken thighs
1 tbsp extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp curry powder
1/8 tsp cinnamon
Pinch of red pepper flakes
1 tsp kosher salt
Freshly ground black pepper, to taste
I added red/yellow capsicums

Method:-

Cut the chicken thighs into 1" pieces.

In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.

Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.

Pour the marinade over the chicken making sure it evenly coat.  Refrigerate and marinate for at least 30 minutes, up to overnight.  Overnight is the best.

Preheat an outdoor grill or indoor grill pan to medium low heat.

Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.

Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the centre, about 15 to 18 minutes. 

Serve with salad.

Lemon Vinaigrette

Recipe sourced: downshiftology.com
Ingredients:-
1/3 cup olive oil
2 large lemons, juiced (approx 1/3 cup juice)
1 tsp Dijon Mustard
1/2 tsp honey or maple syrup
1 - 2 garlic cloves, minced
Salt and Pepper to taste

Method:-
Add all of the ingredients to a small bowl and whisk together.

Note:

This lemon vinaigrette will last for up to 1 week in the fridge and in a sealed container (though it may lose some of it's bright flavor over time).

Crab With Scallion & Ginger

Recipe sourced: Ulla, Goldilocksfindsmanhattan.com
Ingredients:-
Crabs, cleaned and halved
1/2 cup corn flour or potato starch, enough to coat the crabs generously
Sea salt to season the crab after they have been dredged
1 cup oil
5 scallions, tops and bottoms removed and sliced in half then cut into fours
2 - 1" pieces of ginger, julienned
5 small cloves of garlic, minced
About two tablespoons of sherry, rice wine or dry vermouth, used rice wine
About two tablespoons of soy sauce

Method:-

Clean the crabs, halved them and gently crushed the claws so that they would be easier to eat.

Dredged them heavily in potato/corn flour and salted with sea salt.

In a smoking hot wok fried them, making sure it did not crowd them.

Flipping them over twice and make sure cooked through.

After done, let them rest while cut the ginger, garlic and scallions.

Emptied the wok of the oil and added a few tablespoons back.

Then added the scallions, ginger and garlic.

When they became fragrant added the rice wine and soy sauce.

Add the crabs back into the wok and tossed them until they were completely incorporated into the sauce.

Serve with plain rice.

Simple Salad & Grilled Harissa Corn

Bahan-bahan:-
Jagung bersihkan
Pes Harissa secukupnya
Sedikit minyak zaitun

Caranya:
Sapukan pes Harissa dan minyak zaitun pada jagung.
Panggang dengan menggunak air fryer.
Setelah masak, angkat dan tabur sedikit garam laut halus.

Princess Beancurd

Recipe sourced: Chef Patsie 
Ingredients A:
4 tubes Japanese egg bean curd
150g shelled prawns, minced, used chicken
1 tbsp chopped carrot
1 tbsp diced spring onion
1 tbsp chopped coriander
1 egg, beaten
1/2 tsp sugar
1 tsp sesame oil
1 tbsp corn flour
Salt and pepper to taste

Ingredients B:-

2 tbsp corn flour
2 tbsp plain flour
2 tbsp rice flour
1 tsp baking powder
1 tsp baking soda, used 1/8 tsp baking soda
3 tbsp oil
Some water (add as needed)

Utensil:-
7" square baking tray
Plastic sheet (enough to cover baking tray)

Method:
Princess Bean Curd:-

Cut bean curd into pieces and mash with a cleaver until fine.

Mix bean curd with the rest of the ingredients A well and set aside.

Lay a piece of plastic sheet on a baking tray.

Pour in the mixture (Method 2) and spread evenly.

Put the tray in a steamer and steam over medium heat for 10 minutes.  Remove.

Allow bean curd to completely and keep in the refrigerator for 30 minutes.

Remove and cut into pieces.

Batter:-

Combine ingredients B in a bowl and stir until well incorporated.

Heat oil for deep frying in a wok.

Coat bean curd evenly with batter and deep fry until golden brown.

Remove and drain.