Latest Recipes | Eats - Your Good Food Guide

Ayam goreng berempah warisan

Tuesday, September 07, 2010

Nikmati keenakan masakan kampung daripada Restoran Warisan

Ingredient

1 ekor ayam
2 sudu makan garam
1 sudu makan gula
200 gram lengkuas
1 batang serai
500 gram bawang merah
100 gram bawang putih
50 gram kunyit
100 gram tepung jagung
2 sudu makan lada sulah
100 gram jintan
100 gram ketumbar
Sedikit daun kari

Method

1. Semua bahan digaul, diperap selama dua jam.

2. Goreng dengan minyak panas.

3. Apabila ayam hampir masak, taburkan daun kari.

Laksa Johor

Tuesday, September 07, 2010

Ingredient

Bahan kuah:
600g ikan tenggiri
80g bawang kecil dikisar
60g cili kering direbus dan dikisar
30g halia dikisar
100g udang kering dikisar
50g serai
100g bawang besar dikisar
40g asam keping
15g garam
350g spageti direbus dulu

Bahan hiasan:
60g kacang panjang dihiris
40g taugeh
30g cili merah
50g limau kasturi
5 biji telur rebus
300g udang dicelur
60g timun dihiris
60g bawang besar dihiris

Method

1. Rebus ikan hingga masak.

2. Kisar isi ikan dan tulang secara berasingan.

3. Panaskan kuali, tumis ikan dan bahan kisar hingga naik bau.

4. Masukkan isi ikan dan air tulang ikan yang dikisar dan masakkan.

5. Masukkan asam keping dan garam secukup rasa.

6. Untuk makan, masukkan spageti dalam mangkuk dan dimakan bersama bahan-bahan hiasan tadi.

Terima kasih: Hotel Sunway Resort & Spa

Beef Rendang

Monday, September 06, 2010

If you want hawker-style food, head for the action stalls set up at Paya Serai, writes TAN BEE HONG

Ingredient

Youll need:
1kg beef, cut into medium cubes
70g desiccated coconut, fried and pounded
1 litre coconut milk
5g kaffir lime leaves
5g turmeric leaves
Salt to taste

Grind together:
250g chili paste
100g shallots
50g garlic
70g ginger
30g galangal
70g lemongrass
30g chili padi
50g candlenut

Method

1. Heat oil in large pan until hot. Put in beef and stir fry until it changes colour.

2. Add ground ingredients and stir.

3. Add coconut milk, kaffir lime leaves and turmeric leaves.

4. Simmer until beef is tender.

5. When gravy dries up, add in desiccated coconut. Season with salt to taste.

Tomyam Quaker Oats

Monday, September 06, 2010

Amal pemakanan sihat termasuk mengambil oat pulihara kesihatan

Ingredient

1/3 cawan Quaker Oats Cepat Dimasak
3 cawan air
2 sudu besar pes tomyam
50 gram udang - dibuang kulitnya
50 gram hirisan ikan - dihiris nipis
50 gram sotong - dibersihkan dan dipotong gegelang
2 helai daun limau purut yang sudah dibersihkan
3 biji cili padi - ditumbuk sedikit

Method

1. Panaskan tiga cawan air dalam periuk.

2. Setelah mendidih, masukkan pes tom yam, cili padi dan daun limau purut.

3. Kacau dan masukkan hirisan ikan, udang dan sotong.

4. Setelah mendidih sekali lagi, masukkan Quaker Oats Cepat Dimasak.

5. Alih, masukkan ke dalam mangkuk dan hidangkan dengan segera.

Laksa Penang

Friday, September 03, 2010

Ingredient

BAHAN kuah:

* 800 gram ikan kembung

* 350 g laksa

* 40 g bunga kantan disiat

* 40 g cili kering digoreng dan kisar

* 10 g cili padi dikisar

* 80 g daun kesum

* 20 g bawang putih dikisar

* 100 g bawang merah dikisar

* 100 g bawang besar dikisar

* 20 g asam keping

* 15 g garam

Bahan hiasan:

* 80 g timun dihiris

* 150 g nanas dihiris

* 50 g cili merah dihiris

* 50 g bawang besar dihiris

* 60 g limau kasturi

* 15 g daun pudina

* 30 g daun selom

* 40 g otak udang

Method

1. Rebus ikan hingga masak.

2. Ambil bahagian isinya dan kisarkan.

3. Kisarkan tulangnya, tapis dan ambil airnya.

4. Panaskan minyak. Tumiskan semua bahan dikisar tadi hingga naik bau.

5. Masukkan stok ikan, air kisar tulang ikan, bunga kantan dan daun kesum lalu masakkan ia.

6. Masukkan isi ikan dan masukkan asam keping. Masukkan garam secukup rasa.

7. Untuk makan, masukkan laksa ke dalam mangkuk, tuang kuah laksa dan dimakan bersama bahan hiasan, potongan limau kasturi dan otak udang sebagai penyedap rasa.

Terima kasih: Hotel Sunway Resort & Spa

Kerabu mangga muda berudang dengan kek ikan Thai

Friday, September 03, 2010

Ingredient

50 gram mangga muda
dimayang halus

Untuk sos:
250 g bawang merah dihiris halus
150 g cili merah digiling halus
200 g cili padi dihiris halus
30 g bawang putih dicincang halus
20 g cili merah dihiris halus
40 g bawang merah dicincang halus
20 g bunga kantan dihiris halus
10 g belacan
200 g serai dihiris halus
Gula secukup rasa
10 g daun ulam
Air limau kasturi secukup rasa
Garam secukup rasa
100 g udang harimau
60 g kek ikan Thai

Method

1. Campurkan semua bahan untuk sos dan didihkan hingga masak. Selepas itu, masukkan perasa.

2. Sos dibiarkan sebentar sehingga sejuk.

3. Masukkan sos dan gaulkan dengan mangga. Campurkan bahan hiris dengan udang dan kek ikan.

Ayam kung pao

Friday, September 03, 2010

Pedas, manis serta rangup gajus sesuai sebagai menu berbuka, selain menambah tenaga

Ingredient

Bahan untuk ayam:
2 sudu besar sos tiram dan kicap
1 sudu kecil tepung jagung
Sekeping dada ayam (saiz kecil) dipotong kecil

Ayam diperap dengan sos tiram, kicap dan tepung jagung selama 30 minit. Goreng ayam sehingga masak tetapi tidak perlu garing.

Bahan sos:
1/4 cawan air pati ayam
1 sudu besar kicap manis
2 sudu besar sos cili bawang putih
1 sudu besar gula
1 sudu kecil garam
1/2 sudu kecil tepung jagung

Bahan untuk menumis:
1 sudu besar minyak bijan
1 sudu besar minyak biasa
8 biji cili kering
2 biji bawang putih
Halia muda sebesar ibu jari dihiris
1/3 cawan kacang gajus yang sudah dipanggang
1/3 cawan lada benggala

Method

1. Tinggalkan satu sudu besar minyak dan campurkan dengan minyak bijan.

2. Panaskan minyak kemudian tumis bawang putih dan halia hingga layu.

3. Masukkan cili kering, tumis hingga cili sedikit garing.

4. Kemudian masukkan bahan sos dan masak hingga pekat dan naik bau. Masukkan isi ayam tadi dan gaul rata lima minit. Masukkan gajus dan lada benggala kacau sehingga sebati. Sedia untuk dihidang.

Terima kasih: Chef Syazwan Shah daripada Junction Bistro, Hotel Seri Cempaka, Menara PGRM, Cheras.

Coconut and pumpkin custard

Thursday, September 02, 2010

Ingredient

Ingredients:

1 medium sized sweet pumpkin

6 duck eggs

300g fresh coconut cream

150g sugar

150g Thai palm sugar

150g custard flour

Method

1. Clean the pumpkin and cut the top into a square shape.

2. Beat the duck eggs with coconut cream, sugar and Thai palm sugar until the mixture is frothy.

3. Pour coconut cream mixture into pumpkin. Cook in steamer for 40 minutes.

4. Leave to cool or refrigerate to make the custard firm.

Sweet and sour Suberigines salad with shrimp

Thursday, September 02, 2010

Ingredient

Ingredients:

4 aubergines (eggplants)

8-10 medium shrimp

(half cooked and tossed)

200g minced chicken

(boiled and tossed)

5 shallots (thinly sliced)

10 bird eye chili

3tbsp fish sauce

3tbsp fresh lime juice

4tsp sugar

Garnishing

10 coriander leaves

4tsp powdered shrimp

3 red chili (thinly sliced)

Method

1. Grill aubergines in a hot oven (230 degrees Celcius/450 degrees Fahrenheit) or barbecue them directly over strong heat until the skin is burnt.

2. Toss aubergines into cold water. Peel the skin and dice into bite size.

3. Place the pieces in a serving dish and stir in the chopped shallots, bird eye chili, minced chicken and shrimp.

4. Mix the fish sauce, lime juice and sugar in a pan and bring to a boil. Pour over the aubergines and mix well.

5. Sprinkle with coriander leaves, red chilii and powdered shrimp.

Grilled beef salad

Thursday, September 02, 2010

Ingredient

Ingredients:

500g flank or sirloin steak beef (trimmed)

50g shallots (sliced)

50g yellow/Holland onion

3 cloves garlic

15 bird eye chili

1/4 bunch fresh cilantro (chopped)

1/4 bunch fresh spring onion (chopped)

3-4 shitake mushrooms (thinly sliced)

3tbsp fresh lime juice

1tbsp fish sauce

1tsp Thai palm sugar

2tsp coarse roasted rice

1tsp sesame

Garnishing

2 green salad

2 sliced red chili

2 medium tomatoes cut into 1.2cm wedges

Method

1. Place steak on a grillrack or broiler pan coated with cooking spray. Cook six minutes on each side or until desired.

2. Cut the steak diagonally into thin slices. Cut each slice into 5cm pieces.

3. Combine the sliced beef steak, shallots and remaining ingredients and toss gently.

4. Garnish with green salad, red chili, tomato wedges, roasted rice and sesame.

Freshwater prawn in yellow curry with green pineapple yellow curry paste

Thursday, September 02, 2010

Ingredient

Ingredients:

15 bird eye chili

5 red chili

8 shallots

3 cloves garlic

1.2cm galangal

1.2cm fresh tumeric

2 stalks lemongrass

20g shrimp paste (lightly toasted)

1 kaffir lime (use the skin)

(Blend all ingredients into yellow curry paste.)

Additional Ingredients:

500g freshwater or tiger prawns

1 medium green pineapple (peeled and sliced into half)

2tbsp vegetable oil

3tbsp yellow curry paste

2cups fresh coconut milk (the coconut milk can be replaced with cream but you will not get the coconut aroma in your curry)

1 cup water

2tbsp fish sauce

2tsp palm sugar

A pinch of salt

Method

1. Clean freshwater prawns and remove the black stripe.

2. Heat vegetable oil in a sauce pan or frying

pan and add the yellow curry paste. If the paste is lumpy, add a little coconut milk.

3. Cook for five minutes over a low to medium heat.

4. Add coconut milk and mix well. Add some water. Bring curry to a boil.

5. Once curry is boiling, add prawns. Season with fish sauce, salt and palm sugar.

6. When the prawns are almost cooked, add the

pineapple and mix well. Cook for five minutes on a medium heat until curry is quite thick.

7. Pour into a bowl and serve with hot rice.

Chilled Cucumber Soup with Low-Fat Tatziki

Thursday, September 02, 2010

If youre placed on blood thinners, you need a diet that has moderate to low vitamin K content. SUZANNA PILLAY checks out a recipe

Ingredient

For the soup, youll need:
16g soft margerine
1,400g local cucumber (seeded and cut into chunks)
4g fresh or dried dill
1,000g vegetable stock
2g black pepper
4g salt
20g low-fat cream

For the tatziki, youll need:
80g Japanese cucumber
40g low-fat yoghurt
1g fresh dill
6ml lemon juice
2g fine salt
0.3g black pepper

For garnishing, youll need:
70g low-fat yoghurt
2g fresh dill

Method

1. Melt margerine and saute onion and cucumber.

2. Add vegetable stock and bring to boil. Then simmer for 15 minutes.

3. Add black pepper, salt and dill. Let it cool and then blend it well in a blender.

4. Mix all ingredients just before serving and let it cool.

5. Pour soup onto a soup plate, place taziki in the centre, then garnish with yoghurt and dill.

Nutrition per 250ml serving: 26.5 calories, 2.2g carbohydrate, 1g protein and 1.5g fat

Pumpkin Creme Brulee

Thursday, September 02, 2010

If youre placed on blood thinners, you need a diet that has moderate to low vitamin K content. SUZANNA PILLAY checks out a recipe

Ingredient

Youll need:
200ml low-fat milk (liquid)
40g low-fat milk powder
15ml vanilla essence
24g brown sugar
140ml egg white (from 5 eggs )
0.4g nutmeg powder
320g pumpkin (peeled and cubed)
12g brown sugar

Method

1. Boil pumpkin in a pot until soft. Roughly mash it, then set aside to cool.

2. Add milk, milk powder, nutmeg powder and vanilla in a pot and let it boil slowly - dont overboil. Remove from heat and let it cool in a chiller.

3. Place mashed pumpkin, sugar and yolk in a mixing bowl. Beat until creamy.

4. Combine chilled milk mixture with egg mixture and blend well.

5. Divide mixture into six portions (ramekin cups) and bake in oven at 140C inside a water bath tray for 40 minutes. Remove from oven and let it cool.

6. Sprinkle brown sugar, blow torch on the surface, and its ready to be served.

Nutrition per 150g serving: 44.7 calories, 7.2g carbohydrate and 4.2g protein

Polynesian Chicken with Nestum Risotto, Avocado and Roasted Pepper Tapenade

Thursday, September 02, 2010

If youre placed on blood thinners, you need a diet that has moderate to low vitamin K content. SUZANNA PILLAY checks out a recipe

Ingredient

For the chicken, youll need:
100g chicken breast (skinless and boneless)
10g light soya sauce
15g whole pineapple (peeled and juiced)
24g pineapple (peeled and diced)
16g peach (wedges)
7g young ginger (sliced and chopped)
2g garlic (peeled and chopped)
4ml oil (optional corn oil)
8g honey
0.1g black pepper (crushed)

For Nestum risotto, youll need:
34g eggplant (diced)
145g risotto rice
45ml water
6g yellow onion (peeled and diced)
2g garlic (peeled and chopped)
3g fine salt
0.2g black pepper (crushed)
40g Nestum cereal

For avocado and roasted pepper tapenade, youll need:
35g avocado (peeled and diced)
19g red pepper (roasted and diced)
13g yellow onion (peeled and diced)
2g garlic (peeled and chopped)
21g local red tomato (diced)
2g fine salt
5g lemon juice

Method

For chicken:
1. Marinate all ingredients for 1/2hour.

2. Place on a tray and slow bake at 150C for 15 minutes.

Nutrition per 150g serving: 160.3 calories, 13g carbohydrate, 25g protein and 1.3g fat

For Nestum risotto:
1. Melt margerine in a pot and sweat onion and garlic.

2. Add rice and then the stock, little by little until rice is soft.

3. Add half portion of Nestum and set aside to cool.

4. Once rice is cool, shape it into desired shape and wet the surface with water.

5. Coat the surface with Nestum and bake in oven until brown.

6. Bake risotto at 160C for 15 minutes.

Nutrition per 120g serving: 242.6 calories, 43.7g carbohydrate, 5.3g protein and 6.4g fat

For avocado and roasted pepper tapenade:
1. Mix all ingredients in a bowl.

2. Keep refrigerated before serving.

Nutrition per 100g serving: 92.4 calories, 4.4g carbohydrate, 1.5g protein and 7.8g fat

Kambing guling

Wednesday, September 01, 2010

Ingredient

Ingredients:

(untuk 20 orang)

* 12 kg daging kambing

* 1 kg bawang merah

* 250 g bawang putih

* 250 g halia

* 300 g serai

* 250 g lengkuas

* 500 g pes cili

* 400 g serbuk kari

* 250 g serbuk jintan

* 300 g serbuk kunyit

* 500 g gula

* 50 g garam

Method

1. Kisar bawang merah, bawang putih, halia, serai, lengkuas, pes cili, serbuk kari, serbuk jintan dan serbuk kunyit.

2. Campur semua bahan tadi hingga sebati dan biarkan selama satu jam.

3. Perapkan kambing dengan bahan berkenaan selama lebih kurang tiga jam.

4. Lumurkan garam dan gula pada perapan kambing.

5. Panggang kambing pada suhu 130 darjah celsius selama satu jam setengah.

Terima kasih: Hotel Equatorial, Kuala Lumpur.

Yam Nua Spicy Thai Beef Salad

Wednesday, September 01, 2010

A simple Thai beef salad recipe not only to try during Ramadan, but also as a healthy option with lean beef

Ingredient

Youll need:
8 ounces of lean beef
1/4 cup onion (thinly sliced)
2 tomato (wedged)
1/2 cup cucumber (sliced)
1/4 cup Thai chilli pepper (red or green, mild or spicy, according to your preference)

For the sauce, youll need:
1/4 cup fish sauce
1/4 cup lime juice
1tbsp sweet soya sauce (or use 1/2 soya and 1/2 molasses)
3tbsp minced garlic
3tbsp minced fresh ginger
3tbsp chopped cilantro
1/4 cup green onion (chopped)
1/4 cup shallot (chopped)
1tbsp sesame oil
1tbsp chilli oil

Method

1. Grill beef and then slice it thinly.

2. Combine salad ingredients.

3. Mix sauce separately and pour over salad. Toss salad well.

4. Serve each serving over a large lettuce leaf.

Cucur udang Quaker Oats

Friday, August 27, 2010

Bijiran oat bantu kurangkan risiko serangan sakit jantung

Ingredient

200 gram Quaker Oats Cepat Dimasak
500 mililiter (2 cawan) susu UHT
1 sudu teh serbuk penaik
1 sudu teh garam
1 biji telur - dipukul sedikit
15 gram daun ketumbar atau daun kucai - dihiris memanjang
125 gram bawang besar - dibuangkan kulitnya dan dihiris
50 gram udang kering - dibersihkan dan dipotong kecil
1- 2 cili merah - dibersihkan dan dihiris
15 - 20 udang segar kecil (jika suka) - dibuangkan kulitnya untuk hiasan
Minyak masak secukupnya untuk menggoreng

Method

1. Campurkan semua bahan di atas (kecuali udang segar) dalam satu mangkuk dan gaul hingga sebati.

2. Panaskan minyak masak dalam kuali.

3. Setelah minyak cukup panas, masukkan adunan cucur udang ke dalam senduk, letakkan seekor udang segar di atasnya dan goreng hingga berwarna kuning keemasan.

4. Alihkan dari kuali dan toskan.

5. Setelah sejuk, letakkan cucur udang Quaker Oats dalam piring dan hiaskan dengan tomato atau timun dan daun salad.

6. Hidangkan dengan sos cili atau tomato.

Blackened sweet beef and toasted coconut

Friday, August 27, 2010

Sunway Resort Hotel & Spa offers delicious dish during Ramadhan.

Ingredient

Youll need:
1kg sirloin steak
150g dry chilli (soften and blended)
10g shallot (blended)
15g garlic (blended)
20g ginger (blended)
15g star anise
5g clove
10g cinnamon
3g cardamom
50g thick dark soya sauce
100g grated and toasted coconut (kerisik)
50g cooking oil
10g salt
1l beef stock
80g coriander leaf
50g scallion (sliced)
90g tomato

Method

1. Slice sirloin steak into 3mm-thick pieces.

2. Heat oil in wok and fry blended ingredients till fragrant.

3. Add star anise, clove and cinnamon.

4. Add beef stock and thick dark soya sauce. Cook till the liquid is reduced to half.

5. Add grated and toasted coconut.

6. Add sliced sirloin steak and simmer till cooked. Add salt to taste.

7. Add coriander leaf, scallion and tomato. Serve with toppings of cut red chilli and fried shallot.

Puyuh goreng berjintan

Thursday, August 26, 2010

Ingredient

Ingredients:

* 5 ekor burung puyuh dipotong empat

* 50 gram (g) bawang merah

* 80 g bawang putih dikisar

* 100 g serbuk jintan manis

* 50 g serbuk jintan putih

* 1 biji telur

* 300 g tepung jagung

* 30 g lada suluh

* 30 g bahan perasa

Method

1. Masukkan bahan yang dikisar di dalam loyang atau mangkuk.

2. Masukkan serbuk jintan manis, serbuk jintan putih dan lada suluh.

3. Gaul hingga rata.

4. Pecahkan telur.

5. Masukkan bahan perasa.

6. Gaulkan tepung jagung secukupnya.

7. Masukkan burung puyuh yang dipotong empat dan gaul hingga sebati.

8. Goreng dengan api yang sederhana supaya tidak hitam warnanya.

Terima kasih: Hotel Nikko, Kuala Lumpur.

Sup gearbox

Thursday, August 26, 2010

Ingredient

* Tulang kaki lembu 10 kg

* Daun pandan 3 g

* Kulit kayu manis 10 g

* Buah pelaga 5 g

* Bunga cengkih 5 g

* Bunga lawang 5 g

* Jintan manis 10 g

* Jintan putih 5 g

* Halia 200 g

* Bawang merah 400 g

* Serai 10 batang

* Bawang putih 150 g

* Air 25 liter

* Garam secukup rasa

Method

1. Didihkan air, masukkan semua bahan dan didihkan dengan api yang perlahan selama lebih kurang tiga jam.

2. Masukkan garam secukup rasa, sebelum dihidang, taburkan bawang goreng dan daun sup.

Terima kasih: Melting Pot Cafe, Hotel Concorde Kuala Lumpur