Sukun Goreng

Bahan-bahan:
Tepung beras
Air kapur
Air sejuk
Secubit serbuk penaik
Telur jika suka, tapi bila dah sejuk lembik.........
Garam secukupnya

Minyak untuk menggoreng

Caranya:
Masukkan kesemua bahan-bahan kedalam mangkuk, kacau dengan whisk sehingga sebati.
Masukkan air sedikit demi sedikit sehingga mendapat aduanan yang pekat dan tidak terlalu cair.
Biarkan 30 minit, barulah dicelup dengan sukun.
Panaskan minyak dan celupkan sukun ke dalam adunan dan masukkan perlahan-lahan dalam minyak panas.
Goreng sehingga kekuningan, angkat dan hidangkan panas-panas.

Tortilla Wraps Telur Rebus

Mee Hoon Kerisik

Bahan-bahan:
Bihun, direndam sehingga lembut, toskan
Tauhu, dipotong kecil dan goreng, ketepikan
Bawang besar, dicincang
Daun kucai
Taugeh
Fish cake, udang, sotong, isi ayam (pilihan)
Kerisik (lebih kurang 3-4 sudu besar)
Garam
Serbuk lada
Sedikit air
Minyak menumis

Sambal belacan, ditumis dan tumbuk:
Cili merah masak
Cili api merah
Belacan, panggang dulu
Jus limau kasturi

Caranya:
Masukkan sedikit minyak di kuali, tumiskan bawang merah yang dicincang sehingga layu.
Masukkan kerisik, fish cake, daun kucai dan kacau sebati.
Masukkan bihun, serbuk lada dan garam secukupnya. Masukkan sedikit air dan masak sehingga bihun lembut.
Masukkan taugeh dan sambal belacan, gaul sehingga sebati.
Hidangkan.

Crispy Fish in Peppery Sauce

Recipe sourced: Yum Yum Magazine
Ingredients:
1 black pomfret (about 800g) cut 2 slits on both sides of fish
1 egg, beaten
100g cornstarch

Marinade:
1/2 tsp pepper
1 tsp salt

Peppery sauce:
A:
2 tbsp oil
1 tbsp chopped garlic
1 1/2 tbsp white peppercorns, crushed
2 tbsp chopped coriander leaves
B:
100ml water
1 tbsp oyster sauce
1 tbsp Maggi seasoning
1 tbsp fish sauce
1 tbsp sugar

Method:
Rub marinade all over the fish and marinate for 1 hour.
Dip in beaten egg and coat with cornstarch.
Deep fry in hot oil over medium high heat and both sides cooked and golden brown.
Dish and drain.
Arrange onto serving platter.
Heat up 2 tbsp oil and saute chopped garlic.
Add in peppercorns, coriander leaves and stir-fry until aromatic.
Add in B and bring to boil.
Add in fried fish and simmer until fish sauce has thickened.
Dish and serve

Kuih Nona Manis

Sumber resipi:  Hesti via norazlitaaziz.blogspot.com
Bahan-bahan A:

1 biji telur

1/2 cawan gula halus

1 cawan santan ~ boleh guna santan kotak Kara campur air sedikit 

1 cawan tepung gandum

Caranya (A):

Pukul telur sehingga kembang, atau masukkan kedalam blender dan putar.

Dalam bekas lain, satukkan gula, tepung gandum dan santan, kacau rata.

Tuangkan dan campurkan dengan telur dan pukul, kacau rata.

Ketepikan.

Bahan-bahan B:
1/2 cawan santan pekat
1/2 cawan air pandan ~ 5 helai daun pandan dan kisar bersama 1/2 cawan air, kemudian tapis.
1/4 cawan gula halus
1/4 cawan tepung jagung
secubit garam
sedikit pewarna hijau apple
sedikit emulco pandan (optional)

Caranya (B):
Ambil 5 helai daun pandan yang sederhana besar dan kisar dalam blender bersama 1/2 cawan air.
Kemudian tapis.
Satukan air pandan dan santan.
Campurkan dengan gula, tepung jagung, secubit garam, emulco pandan dan sedikit pewarna hijau apple jika warna hijau pandan kurang menyerlah.
Kacau sampai rata dan tidak berbintil-bintil.
Kemudian masak dengan api sederhana hingga ia meletup-letup, kilat dan sedikit pekat.
* Satukan Adunan Bahan A dan juga Adunan Bahan B.
Kacau rata sehingga ia menjadi adunan yang pekat dan licin.
Ketepikan dahulu sementara kita sediakan adunan Putih.

Bahan-bahan C:
1 cawan santan pekat
1 sudu besar tepung gandum
1 sudu besar tepung gandum
1/2 sudu teh garam

Caranya:
Satukkan semua bahan C, kemudian masak atas api sederhana sambil sentiasa di kacau hingga ia pekat.
Tunggu dia suam sikit dan masukkan ke dalam piping bag atau bag plastik.
Panaskan kukusan hingga airnya mendidih.
Balut tutup kukusan dengan kain supaya air pada tutup kukusan tidak menitis pada kuih.
Sediakan acuan lompang yang kecil, sapukan acuan lompang dengan minyak jagung.
Tuangkan adunan hijau dalam acuan lompang sehingga 3/4 cawan acuan lompang.
Kemudian paipkan secara menegak adunan putih di tengah-tengah adunan hijauhingga adunan naik penuh cawan lompang.
Susun dalam kukusan.  Kukus selama 7 - 10 minit.
Angkat dan biarkan sejuk sebelum dikeluarkan.

Fried Chicken Wings With Fruits Salad

Recipe sourced: YumYum Magazine 2016/5/6
Ingredients:
10 chicken wings
2 eggs, beaten
4 cups oil for deep-frying

Marinade:
1 onion, chopped
2 tsp Ladaku pepper
2 tsp chicken stock granules
3 tsp sugar
1 1/2 tsp salt

Coating, Mixed:
100g plain flour
20g rice flour
30g cornstarch
15g tang mein flour
50g breadcrumbs
20g Ladaku pepper
20g paprika
11/2 tsp salt
1 tsp chicken stock granules

Method: 

Combine chicken wings with marinade and mix well.  Marinate for 2 hours.

Dip the marinated chicken wings in beaten egg and coat with the flour mixture.

Leave for 2 minutes before deep frying.

Deep fry in hot oil at medium heat until golden brown and cooked about 8-10 minutes.

Dish and drain.

Serve with Passion fruit salad.

Passion Fruits Salad:

Ingredients:

1 onion, coarsely shredded

10 cherry tomatoes cut into small pieces

1 carrot coarsely shredded

1 pineapple, peeled and coarsely shredded

Dressing, (Mixed):

4 Passion fruits, pulp only

1 tbsp vinegar

2 tbsp sugar

1/2 tbsp chopped mint leaves

Method:

Chill all ingredients into the fridge before tossing with dressing.  Serve.

Pasta with Garlic and Chilli Oil, Anchovies, Mushrooms and Basil

Recipe sourced: ~ Mr. Saravanakkumar Shanmugam via The Star

Ingredients:

170g spaghetti or spaghettini

6 tbsp extra virgin olive oil

200g button mushrooms, sliced

8 large cloves garlic, sliced

2 medium dried chillies, seeds removed, chopped

3 large anchovy fillets, chopped

1 tbsp capers

2 large cloves garlic, minced

a pinch chilli flakes

Salt and black pepper, to taste

15 Basil Leaves, torn

Method:

Place the pasta into a pot of boiling salted water and cook till al dente, according to packet instructions.  Remove and drain the pasta.

Set aside 1/4 cup of the pasta cooking water.

Place 2 tablespoons of the olive oil in a pan and saute mushrooms for about 5 minutes, until slightly browned and liquid has evaporated.  Remove from heat and set aside.

In a pan set low heat, add the remaining olive oil and fry the sliced garlic and dried chillies, stirring occasionally until fragrant.

Add the anchovies and capers and continue stirring, till the anchovies disintegrate.

Add in the minced garlic and chilli flakes and continue frying for about a minute.

Then add the cooked pasta, mushrooms and reserved pasta water.

Cook briefly, stirring till water evaporates.

Season to taste, then remove from heat.

Mix the basil leaves into the pasta and serve immediately.