Pulut Panggang

Bahan-bahan:
1 kg beras pulut, cuci bersih dan toskan air, rendam selama 2 - 3 jam
450ml santan
2 1/2  sudu teh garam

Caranya:

Sediakan pengukus, masukkan air dan daun pandan ke dalam pengukus. 

Apabila air mendidih, masukkan pulut yang telah direndam ke dalam kukusan tanpa santan.

Kukus setengah masak.

Setelah setengah masak, angkat dalam masukkan ke dalam bekas besar, masukkan santan yang telah dibancuh bersama garam, gaul rata.

Masukkan semula ke dalam kukusan, kukus sehingga pulut masak dan padamkan api.

Bahan-bahan inti:
Kelapa
Udang kering, sangai dan tumbuk kasar
Bahan-bahan diblend:
Cili merah
Serai
Kunyit hidup
Bawang merah
Bawang putih
Halia
Lengkuas
Sedikit serbuk lada putih

Minyak menumis sedikit
Garam
Gula

Caranya:
Panaskan minyak dikuali, tumiskan bahan-bahan blend dan udang kering sehingga wangi.
Masukkan kelapa dan kacau sehingga rata, masukkan garam dan gula secukupnya.
Masak sehingga kelapa menjadi kering.
Angkat dan sejukkan belum dibalutkan dengan pulut yang telah dikukus tadi.

Ayam Panggang Ala Kenny Rogers

Resipi: Che Mid FP via norazlitaaziz.blogspot.com
Bahan-bahan:
1 ekor ayam tidak perlu dipotong kecil ~ guna peha ayam

Bahan-bahan untuk perap ayam:
3 biji bawang besar
4 biji bawang putih
1" halia
2 atau 3 sudu besar sos lada hitam
1 sudu besar lada hitam ditumbuk
2 sudu besar madu
1 ketul kiub ayam knorr
2 sudu besar gula perang
2 sudu besar herba campuran kering
1 1/2 sudu teh garam halus
Sedikit air untuk mengisar kesemua bahan-bahan salutan.
Sedikit mentega

Caranya:

Campurkan kesemua bahan-bahan perapan dengan sedikit air dan kisar.

Lumurkan keseluruhan bahan tadi diluar dan dalam ayam yang telah dibersihkan.

Perap selama 1 1/2 jam atau 3 jam sebaiknya.

Sapu sedikit mentega keseluruhan ayam dan bakar/panggang.

Bakar selama 1 1/2 jam atau sehingga ayam masak.

Semasa membakar, selepas 1/2 jam pertama, sapukan ayam dengan minyak dan campuran rempah yang menitis.  Ini supaya ayam tidak terlalu kering.

Sos Lada Hitam 

Resipi: Hana

Bahan-bahan:

1 1/2 cawan stok ayam @ daging - guna air + kiub ayam

1/2 cawan susu segar - nak kurangkan pun boleh

4 - 5 sudu serbuk lada hitam

2cm batang celery dicincang

1/2 biji bawang besar dicincang

2 sudu besar kicap manis - bergantung kehitaman yang dikehendaki

1 sudu sos tiram

1 sudu mentega / margerin

1/2 tin cendawan butang dihiris

2 sudu besar tepung gandum dibancuh dengan sedikit air.

Garam dan gula jika perlu

Caranya:

Panaskan stok ayam, susu segar, bawang dan juga celery, didihkan.

Kemudian tapis, buang bawang dan juga celery, kalau tak nak tapis pun tak apa.

Didihkan semula.  Masukkan lada hitam, kicap manis, mentega/margerin, sos tiram dan juga cendawan butang, garam dan gula jika perlu.

Akhir sekali masukkan bancuhan tepung gandum untuk mendapatkan kepekatan yang dikehendaki.

Choc Ice Blend

Sumber resipi: norazlitaaziz.blogspot.com
Bahan-bahan:
2 sudu besar Milo ~ guna 2 sudu besar serbuk coklat
1 sudu kecil serbuk koko ~ guna Milo
3 sudu besar susu manis ~ guna 2 sudu besar
5 sudu besar susu cair
1 mug ais (atau lebih sikit kalau suka)
2 scop ice cream perisa coklat

Bahan-bahan hiasan:
Cooking Chocolate / Chocolate syrup Hersheys
Whipping Cream (jenis spray dalam tin)
Choc rice
Ceri jika suka

Caranya:

Guna blender yang bersih lagi elok kalau ada blender untuk blend ais.

Masukkan milo, koko powder, susu manis, susu cair, ais, ice cream coklat dan sedikit air masak (dalam 3 sudu) ke dalam blender.  Air diguna untuk menggerakkan blender.

Selepas di blend bubuh dalam gelas dan hias diatasnya dengan whipping cream dan choc syrup.

Cereal Butter Prawns

Recipe sourced: kitchentigress.blogspot.com
Ingredients:
Cereal Mix:
3/4 cup Nestum cereal (original flavour)
1/2 tsp salt
11/2 tsp sugar
11/2 tbsp milk powder

Method for cereal:
Thoroughly stir ingredients for cereal mix, set aside

For coating prawns:
300g medium size prawns, trim, devein, wash and dry thoroughly
1 tsp salt
1/2 egg, beaten
11/2 tbsp plain flour ~ i used corn flour
Vegetable oil for deep frying

Method for coating prawns:
Sprinkle prawns with salt, add egg and mix thoroughly.
Sprinkle with flours and mix till coated.
Deep fry in just smoking oil over maximum heat possible till just cooked, put aside.

For tossing:
30g (2 tbsp) unsalted butter
1 bird's eye chili, thinly sliced
6-10 sprigs curry leavesm rinse and dry with paper towels, discard stalks

Method for tossing all ingredients:

Heat butter till bubbling and lightly brown. Add curry leaves and chili.  Fry over medium heat till fragrant.

Reduce heat to low. Add cereal mix.  Stir till lightly golden.  Curry leaves should crisp as excess moisture is absorbed by cereal.

Add prawns and toss till well mixed, turning off heat as cereal turns fully golden brown.

Taste and adjust seasoning if necessary.  Serve hot.

Steamed Fish With Garlic And Chili Sauce

Recipe: Chef Pung Lu Tin - Heavenly Fish Menu Cook Book / 60 Nutritious Meals with Fish
Ingredients: 
1/2 piece big head carp (fish head) / Ikan Kap
10g chopped spring onion

Sauce:
60g (3 tbsp) chopped garlic
20g (1 tbsp) chopped chili
1 small chili padi chopped
1/2 tsp salt
1/2 tsp pepper powder
1 tsp sugar
1 tsp corn flour
1 tsp sesame oil
1 tbsp plum paste

Cleaning method:

Wash the fish head clean, spread 1 tsp vinegar and 1 tsp salt on the outer skin of fish head.

Be careful not to spread it on the fish stomach of fish flesh and then soak the fish head in water for 30 minutes, remove and wash till clean, set aside.

This method helps to remove the muddy smell of fish head.

Remove seeds of chili and finely dice the chili and chili padi.

Cooking method:

Wipe the fish head clean and put it on a steaming plate.  Set aside.

Stir all sauce ingredients till well mixed, drizzle over the fish head.

Heat steamer with boiling water over high heat, put in fish head and steam over high heat for 12 minutes till cooked thoroughly.

Remove the fish head and sprinkle with chopped spring onion, serve hot.

Otak-Otak

Recipe: Madam Koh Sai Ngo - sour and Spicy Delights cook book

Ingredients:

600g mackerel

10 sheets banana leaves (cut into 20cm x 15cm)

1 cup coconut milk

1/2 tbsp salt

some kaffir lime leaves

Spice paste (finely blend)

1 big pc cekor

3 pcs buah keras / candlenut

3 stalks lemongrass

1 pc turmeric

6 pcs dried chilies

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

6 pcs shallot

Method A:

Soak the banana leaves in hot water until soft.

Clean the mackerel and scrape out the fish meat.

Shred kaffir lime leaves.

Method B:

Finely chop mackerel meat. Add some salt while chopping.

Pour in coconut milk slowly. Stir until the meat becomes a fine paste.

Transfer the fish meat to a bowl.  Add in spice paste and kaffir lime leaves to mixture and mixed wells.

Lay a piece of banana leaf and spread it out, put 1 tbsp of fish meat in the centre of the leaf.

Fold up the banana leaf and use a toothpick to seal both ends.  Repeat this step until all the fish paste is used.

Put in a pre-heated oven to bake for 20 minutes or steam over high heat for 20 minutes.

Shrimp Sauce Fried Chicken

Recipe: Chef Patsie Cheong - Delectable Mixed Rice Recipes

Ingredients A:

2 pcs Chicken Thighs

2 pcs Chicken Wings

4 tbsp Corn Flour

Ingredients B:

1/2 tbsp Shrimp Sauce (i used Lee Kum Kee's brand)

Some pepper powder

2 tbsp sugar

1 tsp chili paste

Method:

Rinse chicken thighs and wings, cut into small pieces.

Combine with ingredients B and marinate for 3 hours.

Coat chicken evenly with corn flour.

Heat up some oil for deep frying, add in chicken and deep fry until cooked.

Remove and serve hot.

Tips: Coat chicken with corn flour just right before deep frying.