Fragrant Fried Cuttlefish

Recipe sourced: Chef Wan
Ingredients:
500g squids
1 tbsp cooking oil for deep frying
2 stalks lemongrass, finely sliced
1 bud torch ginger, finely sliced
10 bird's eye chilies, seeded and sliced
2 tbsp tom yam paste
4 tbsp water
1 tsp honey
1 1/2 tbsp mayonaise
3 kaffir leaves, finely sliced

Marinade:
1 1/2 tbsp oyster sauce
Salt to taste
1 egg medium, beaten
3 tbsp cornflour

Method:

Combine ingredients for the marinade in a bowl and stir well.

Add the squid to the marinade and set aside for 15 minutes.

Heat oil in a wok and deep fry the squid until golden brown and crisp.  Drain

In a clean wok, heat 1 tbsp oil and saute the lemongrass, torch ginger bud, chilies and tom yam paste until fragrant.

Add water, honey and squid and stir well

Remove from heat and stir in mayonnaise.

Garnish with kaffir leaves and serve warm with rice.

Rose Semolina Cupcakes

Recipe sourced: Chef Devagi Sanmugam ~ spice-queen
Ingredients:
150g Q.B.B. Ghee
150g butter
300g castor sugar ~ 180g
1 1/2 tsp rose essence
2 large eggs, lightly beaten
80g plain flour
1 tsp baking powder
300g fine semolina
120g ground almond
280ml milk
1 tsp pink food colouring (optional)

Method:

Preheat oven to 180C.

Cream ghee, butter, sugar and essence until fluffy.

Add beaten egg, a little at a time, beating well after each addition.

Combine flour, baking powder, semolina and ground almond in a bowl.

Fold in the combine semolina mixture in 2 parts, alternating it with the milk mixed with pink colouring.

Line muffin tins with paper cases.

Scoop prepared batter into the paper cases until three-quarters full.

Bake for 25 minutes or until cake is cooked when tested with a wooden skewer.

Place the cupcakes on wire rack to cool.

Serve with frosting or without.

Rose Frosting:

125g Q.B.B. Ghee

200g cream cheese, spread

2 tsps rose essence

150g icing sugar, sifted

Pink colouring

Strawberries

Decorations or toppings for cupcakes

Method:

Beat the ghee and cream cheese until light and fluffy.

Add rose essence, icing sugar and colouring and beat well till light and smooth.

Fill a piping bag and pie out rosettes or other designs on the cooled cupcakes.

Chicken Satay with Peanuts Sauce

Sumber resipi: Chef Wan
Ingredients:
500g Chicken breast or thigh meat, cut into bite size pieces
4 tbsp castor sugar
2 tsp salt
Bamboo skewers

Marinade: (i marinate for 2 days)
6 stalks lemongrass, bruised
10 shallots, peeled
4 cloves garlic, peeled
1/2" knob galangal, peeled
1/2" knob ginger, peeled
1 1/2 tbsp turmeric powder

Side dishes:
Cucumber
Onions
Ready made nasi impit

Peanut sauce:
4 tbsp vegetable oil
300g peanuts, toasted and coarsely ground
1 cup (250ml)  water
4 tbsp thick tamarind juice (made from 2 tbsp tamarind pulp mixed with 4 tbsp water and strained
4 tbsp sugar
100g palm sugar (gula melaka)
Salt to taste

Spice for peanut sauce:
4 stalks lemongrass, sliced
1/2" knob galangal, peeled
1/2" knob ginger, peeled
1 tsp cumin seeds
1 tbsp coriander seeds
4 tbsp ground chili paste

Method:
Prepare peanut sauce:

Combine ingredients for spice paste in a food processor and blend until smooth.

Heat the oil in a wok and fry the spice paste for a few minutes until fragrant.

Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt.

Simmer until thick.  Set aside.

Prepare satay:

Combine ingredients for marinade in a food processor and blend until smooth.

Mix the chicken with the marinade, sugar, salt and skewer with bamboo sticks.

Leave to marinate for 2 days.

Grill the chicken over a charcoal fire until cooked.

Serve with cucumber, onions, prepared peanut sauce and nasi impit.

Mutton masala

Recipe sourced: Meatmen Cooking Channel
Ingredients:
Ghee
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 kg mutton, cut into pieces
Water
3 tbsp yoghurt
1 tsp salt
6 stalks curry leaves

Spice paste:
10 dried Kashmiri chillies, soaked to soften
6 dried chillies, soaked to soften
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp fennel seeds
2 tsp cumin seeds
5cm cinnamon stick
5 cloves
2 star anise
2 cloves garlic, peeled
20g ginger, peeled
1 1/2 tbsp lemon juice

Method:
Using a food processor, blend all ingredients for spice paste until smooth.
Blend cinnamon, cloves and star anise separately in a spice mill if your food processor is unable to blend these hard spice sufficiently fine.
Transfer to a bowl and set aside.
Heat 3 tbsp ghee in pressure cooker.  Add ginger paste, garlic paste and turmeric powder and stir fry until fragrant.
Add mutton and stir fry until meat changes colour.
Add in enough water to cover about three-quarters of the mutton.
Cover pressure cooker and cook for 30 minutes.
Strain and reserve mutton stock.  Set cooked mutton aside.
Heat 4 tbsp ghee in a pot over medium heat.
Add spice paste and stir fry until oil separates from paste.
Add yoghurt and mix well.
Add reserved mutton stock, salt, sugar and cooked mutton and stir fry for 6 minutes.
Add curry leaves and continue to stir fry until liquid is reduce and thick.
Dish out and garnish, ready to serve.

Tips:
If not using a pressure cooker, simmer the mutton until tender over the stove.
Used Indian yoghurt for its thick consistency.  A good substitute would be Greek Yoghurt or any unflavoured yoghurt.

Sup Ayam Cendawan

Sumber resipi: Umie Jazz, secuitrasaumiejazz
Bahan-bahan:
1000ml air
500ml susu segar
1 tin cendawan butang di cincang
2 1/2 ulas kiub ayam ~ kalau guna daging ayam boleh dikurangkan
1/2 cawan tepung gandum dicampurkan dengan 1 cawan air
Sedikit garam
Sedikit perasa
Sedikit serbuk lada hitam untuk menghidang jika suka

Caranya:

Masukkan 1000ml air ke dalam periuk, panaskan sekejap.

Bila dah mula mendidih masukkan 500ml susu segar dan kiub ayam.

Dengan api perlahan biarkan susu mendidih sebentar dan kiub ayam larut.

Bila dah mendidih masukkan campuran tepung dan air yang telah dibancuh tadi.

Kacau rata tepung gar bersatu dengan susu.

Tambahkan cendawan yang telah dicincang.

Perlahankan api biar bahan mereneh dan memekat di atas api.

Bila bahan dan memekat, masukkan sedikit garam serta sedikit perisa.

Biarkan mereneh sebentar.  Kacau selalu.

Sudah pekat dan rasa cukup bolehlah dihidangkan.

Ayam Panggang Rosemary Dan Lemon

Sumber resipi: Amie salamisimon1.blogspot.com
Bahan-bahan:
1 ekor ayam seberat 1.5 kg
1 biji lemon, perah jusnya
4 biji kentang, kupas dan belah 2
1 batang lobak - buang kulit dan dan potong bulat
2 batang jagung kupas kulit dan potong 3
1 biji bawang Holland - kupas kulit dan belah 2
2 biji tomato belah 2
5 hirisan lemon
2 sudu besar gula perang
1 sudu kecil garam
2 sudu besar stok ayam pekat
7 ulas bawang putih
3 sudu besar minyak zaitun
2 sudu besar mentega

Bahan-bahan tumbuk / kisar:
3cm halia
1 sudu besar rosemary kering
1 sudu besar lada hitam
1 sudu kecil jintan manis
1 sudu kecil jintan putih

Caranya:
Lumurkan ayam dengan perahan jus lemon sehingga rata.
Goreng bawang putih dengan minyak zaitun sehingga kekuningan.
Kemudian tumbuk bawang putih hingga lumat.
Gaulkan bawang putih tumbuk bersama minyak zaitun dan kesemua bahan tumbuk/kisar.
Tambahkan gula perang, garam dan stok ayam pekat.
Kemudian lumurkan pada ayam dan perap di dalam peti sejuk selama 4 jam.
Rebus kentang, jagung dan lobak merah sehingga 3/4 masak.
Angkat dan lumurkan dengan lebihan rempah perapan ayam.
Susun ayam, kentang, lobak merah, jagung, tomato, bawang Holland dan hirisan lemon di dalam tray pembakar.
Sapukan mentega pada ayam dan sayur-sayuran.
Bakar dalam oven di antara 180-200C selama 1 jam.

Martabak Kraker

Resipi: Yati@SinarKehidupanku via Citarasawan
Bahan-bahan:
1 bungkus biskut tawar cream cracker Ping Pong
400ml santan sederhana pekat ~ guna santan kotak
1 tin susu cair / susu sejat
6 biji telur saiz A

Lapisan Daging:
400gm daing ayam dikisar
3 biji bawang besar dicincang halus
1 paket kecil / 3 sudu besar serbuk kari daging
7 ulas bawang merah
3 ulas bawang putih
1" halia
1 batang lobak merah diparut
1 tangkai cili merah
Daun bawang dan daun sup dicincang
3 sudu besar minyak masak
Garam secukup rasa
Sedikit gula

Hiasan: Daun bawang, daun sup dan cili hiris
Loyang  : 9 x 9 x 3 di gris mentega

Cara memasak inti:

Tumbuk bawang merah, bawang putih dan halia hingga halus.

Campurkan pada rempah kari sehingga menjadi pes basah.

Panaskan minyak tumis pes basah sehingga garing  dan naik baunya.

Masukkan bawang besar dan daging cincang.

Masukkan 1/4 cawan air dan masak sehingga daging empuk.

Masukkan garam, lobak merah, daun bawang dan daun sup.

Angkat dan sejukkan.

Cara membuat lapisan Martabak Lapis Kraker:

Celup biskut kraker ke dalam campuran susu dan santan.

Susun hingga penuh di dasar loyang.

Lapiskan dengan lapisan daging hingga rata.

Pukul ringan telur dan tuangkan separuh dari telur ke atas lapisan daging tadi.

Susun lagi biskut kraker atas lapisan daging dan telur tadi.

Tuangkan lagi separuh dari susu tadi.

Ulangi melapis sehingga 3 lapisan.

Untuk lapisan terakhir, susun biskut kraker, tuangkan baki susu sehingga habis.

Taburkan hirisan daun bawang, daun sup dan cili hiris sebagai hiasan.

Bakar selama 35-40 minit pada suhu 180C atau sehingga masak.

Hidangkan bersama mayonis atau sos cili