Latest Snacks and Beverages Recipes | Eats - Your Good Food Guide

Rebak Beauty

Friday, July 23, 2010

LONG humid days by the beach call for one-of-a-kind thirst quenchers.

Rebak Beauty mocktail is one of the all-time favourites at the Rebak Island Resort in Langkawi, not only keep you cool and refreshed but are easy enough to replicate in your own home.

Ingredient

45ml orange juice

45ml mango juice

45ml pineapple juice

Grenadine syrup

Method

Blend the orange, mango and pineapple juice with ice cubes.

Top up with a splash of Grenadine syrup.

Serve with a slice of tropical fruit for decoration.

Exotic Rebak

Friday, July 23, 2010

LONG humid days by the beach call for one-of-a-kind thirst quenchers.

Exotic Rebak mocktail is one of the all-time favourites at the Rebak Island Resort in Langkawi, not only keep you cool and refreshed but are easy enough to replicate in your own home.

Ingredient

Five slices of fresh green

apple

90ml apple juice

15ml lime juice

Grenadine syrup

Method

Blend apple slices together with the apple juice and lime juice.

Top up with a splash of Grenadine syrup for colour.

Serve with swirls of orange peel at the mouth of the glass for decoration.

Long Cool Raita

Friday, July 23, 2010

LONG humid days by the beach call for one-of-a-kind thirst quenchers.

Long Cool Raita is one of the all-time favourites at the Rebak Island Resort in Langkawi, not only keep you cool and refreshed but are easy enough to replicate in your own home.

Ingredient

Seven slices of cucumber

1 1/2 tbsp yoghurt

90ml fresh milk

One handful of fresh mint leaves

Pinch of salt

Method

Blend all the ingredients together until you get the consistency of a smoothie.

Serve chilled with a sprig of mint or slice of cucumber on the glass.

Kopi ais krim soda

Wednesday, July 14, 2010

PERNAHKAH anda minum secawan kopi dicampur ais krim soda?

Jika tidak, apa kata cuba resipi istimewa penuh beraroma ini yang cukup mudah disediakan.

Ingredient

1/2 cawan kopi tanpa gula

1 cawan ais krim soda F&N

1 pencedok ais krim berperisa vanila

Serbuk koko

Method

- Masukkan kopi di dalam cawan.

- Kemudian tambahkan ais krim soda F&N.

- Akhir sekali tambah satu pencedok ais krim vanila dan taburkan serbuk koko di atasnya. Sedia untuk diminum.

Tuna snooks

Tuesday, March 23, 2010

Besides being a quick-to-prepare meal, this recipe is also possible as a quick hors doeuvre when impromptu guests drop in. Simply cut the tuna snooks in half.

Ingredient

Two slices of white bread, cut off crusts olive oil
Four slices cheddar cheese, cut into thin strips half a lemon, zested and juiced, keep separate
1/2 tsp of dried thyme leaves
One chilli, cut into small dice
One can tuna flakes (85g)
Two bananas
One tbsp yoghurt

Method

1. Pre-heat the oven to 180C.

2. Remove crusts from bread slices and cut into three rectangles each.

3. Place on parchment-lined baking tray and brush with olive oil. Bake till bread is lightly browned.

4. Remove from the oven and top with cheddar strips.

5. Next, empty the tuna into a bowl and add 1/2 teaspoon of lemon juice, yoghurt, dried thyme leaves and chopped chillies. Season lightly with salt and pepper.

6. Mix well and spread thickly on grilled bread slices still in the baking tray.

7. Top with banana slices overlapping neatly.

8. Put the tray back into the oven for another 10 minutes or until the banana sizzles slightly (because of its sugar content) and the cheese has melted.

From Whipping it up! New Straits Times. 3 March 2010

Prawn Wonder

Wednesday, October 21, 2009

HIDANGAN ringan daripada roti memang tidak menjemukan. Malah, kepelbagaian sajiannya juga mudah dicuba, sekali pun jika seseorang itu kurang gemar memasak.

Resipi kali ini menghidangkan sajian roti berperasa udang yang boleh dijadikan sajian ringan sekeluarga. Untuk penggemar udang, sajian digelar Prawn Wonder disediakan jenama roti High 5 bukan saja mudah, tetapi enak.

Ingredient

Bahannya:

300 gm udang - dikisar halus

5 keping roti High 5 (bijirin penuh) - dipotong dadu

2 1/2 cawan minyak

Perasa:

3/4 sudu teh garam

1 sudu teh gula

1/2 sudu teh minyak bijan

1 putih telur (kecil)

1/4 sudu teh lada sulah

Bahan A:

6 biji buah sengkuang cina (water chestnut) -- dicincang halus, perah airnya

1 sudu besar daun bawang -- dihiris

1 sudu besar cili -- dicincang

Method

Cara membuatnya:

1. Gaul udang dengan perasa selama lima minit (gaul arah sehala hingga ia melekit). Masukkan bahan A dan kacau sebati mengikut arah hala sama.

2. Basahkan tangan dan ambil sedikit adunan, bentukkan bulat-bulat. Kemudian, sadurkan dengan roti.

3. Panaskan minyak dan goring bebola udang itu hingga kekuningan. Keluarkan dan hidang segera dengan sos cili.

Petua:

Biarkan roti di bawah kipas angin supaya ia kering selama dua ke tiga jam atau jemur di bawah sinaran matahari selama dua jam. Dengan cara ini, roti tidak meresap terlalu banyak minyak.

Nota:

Untuk mencuba pelbagai sajian berasaskan roti, lihat resipi lain yang tertera di bungkusan roti High 5 sehingga kehabisan stok.

Rich Chocolate Pudding

Wednesday, December 24, 2008

The first Zwilling J.A. Henkels chef in Malaysia, Chef Azura Othman, shows TAN BEE HONG how to impress family and friends this festive season with easy recipes for Rich Chocolate Pudding.

Ingredient

250g cooking chocolate
5 eggs
100g butter
180ml milk
1 tsp vanilla essence
Fresh strawberries

Method

1. Chop chocolate and put into bowl with butter and milk. Place bowl over boiling water to melt chocolate.

2. When it has melted, put aside to cool down. Add more milk if its too thick.

3. Add eggs, one by one, to the cool chocolate stirring continuously. Then pour into ramekin moulds or espresso coffee cups. Steam on high heat for 15 minutes.

4. Remove and allow to cool slightly. Decorate with strawberries or ice cream. To serve cold, simply put pudding in refrigerator for 1 hour.

Morning After

Tuesday, November 18, 2008

Su Aziz shares this fruit and vegetable juice concocted by Nikko Hotel in Kuala Lumpur. This one has an unappealing mustard orange hue - but dont judge this drink by its colour! The tangy orange evens out the papaya flavour, while the cucumber in it is refreshing - a great drink if you like something light.

Ingredient

- 125g of papaya
- 2 oranges
- 125g of cucumber
- Honey (optional)

Method

Peel and slice the papaya, oranges and cucumber.

Blend everything until you get a smooth consistency.

Add a dollop of honey if you like, and serve with some ice cubes.

Lounge Love

Tuesday, November 18, 2008

Su Aziz shares this fruit and vegetable juice concocted by Nikko Hotel in Kuala Lumpur. This is as if you are drinking a summer garden! A fresh green drink that hints at what its made of - cool cucumber, sour kiwi and crunchy sweet pomegranate.

Ingredient

- 250g of kiwi fruit
- 125g of cucumber
- Lime juice (optional)

Method

Peel and slice the kiwi fruit and cucumber.

Blend them together and serve in a tall glass with a tablespoon of pomegranate seeds.

To make it more zesty, squeeze in a little lime juice.

Smooth Operation

Tuesday, November 18, 2008

Su Aziz shares this fruit and vegetable juice concocted by Nikko Hotel in Kuala Lumpur. Youll think spicy ginger when you drink this. A great zesty drink with the figs in it giving the drink ample body, and a terrific kick to start off a long day.

Ingredient

- 2.5cm of fresh ginger
- 1 orange
- 250g of carrots
- 100g of bananas
- 100g of figs

Method

Peel and slice the ginger, orange, carrots and bananas.

Chop up the figs.

Blend it all up with a couple of ice cubes until you get a smooth consistency.

Then sit back and enjoy!

Power Pack

Tuesday, November 18, 2008

Su Aziz shares this fruit and vegetable juice concocted by Nikko Hotel in Kuala Lumpur. The strong flavour of beetroot is most evident in this one before you gradually taste the sweetsour strawberries and the tangy orange.

Ingredient

- 250g of carrots
- 125g of beetroots
- 1 orange
- 125g of strawberries
- Honey (optional)

Method

Peel and slice the carrots, beetroot and orange.

Chop up the strawberries.

Chuck it all into a blender with some ice cubes.

Add a tablespoon of honey, if you like.

Be sure to blend until it is a smooth consistency before serving.

Bumpy Ride

Tuesday, November 18, 2008

Su Aziz shares this fruit juice concocted by Nikko Hotel in Kuala Lumpur. As its name suggests, this one is an acquired taste. If roughage had flavour, this drink is it! It has a predominant celery and beet flavour that is, mercifully, sweetened by apple.

Ingredient

Red or green apples
50g betroot
90g of celery
Honey or sugar (optional)

Method

Slice a few red or green apples (the amount and type of apple used would depend on whether you want a sweet or tangy drink).

Peel and slice the beetroot

Cut up the celery

Blend it all up and add a dash of honey or sugar if you want.