Prep time: 5 mins
Cook time: 3 mins
Serves: 4
24 spears fresh asparagus, tough ends snapped
off and discarded
2 just-ripe avocados, flesh cut in wedges
½ cup almonds, toasted
2 tbsp sesame seeds, toasted
Sesame citrus dressing:
3 tbsp extra virgin olive oil
2 tbsp orange juice
1 tbsp lemon juice
1 tsp sesame oil
finely grated zest of ½ lemon, no pith
sea salt and ground black pepper
Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine the dressing ingredients and toss gently through salad. Serve at once.
Asparagus, Avocado & Almonds with Sesame Citrus Dressing
Cooking Delights
Prep time: 10 mins
Cook time: 30-35 mins
Serves: 6
6-8 single boneless chicken breasts, skin on
3 tsp finely grated lemon grass
½ cup sweet chilli sauce
¼ cup water
2 tbsp fish sauce
2 kaffir lime leaves, finely chopped or finely grated
zest of 2 limes
2 tbsp lime juice
2 cloves garlic, crushed
To serve: steamed jasmine rice
Preheat oven to 200°C. Place chicken breasts skin side up in a shallow baking dish. Combine all other ingredients in a small bowl and pour over the chicken. Bake until chicken is cooked through and golden – about 30-35 minutes. To check whether the chicken is done, insert a clean skewer into the thickest part of one chicken breast. If the juices run clear, it is cooked. If they are pink, return the dish to the oven and cook a little longer before testing again.
Serve with jasmine rice and a green salad or vegetables.
Prep time: 10 mins
Cook time: 12-15 mins
Serves: 6
300g rice sticks
Laksa sauce:
2 tbsp neutral oil
2 cm piece (1tbsp) root ginger, peeled and grated
2 cloves garlic, crushed
finely grated zest of 1 lime
about 2 tbsp laksa or curry paste, to taste (brands vary considerably in heat)
4 cups chicken stock
400ml coconut cream
1 heaped tsp brown sugar
1 tbsp fish sauce
1-2 whole chillies (optional)
2 tomatoes, cored and diced
2-3 (500-600g) skinless chicken
breasts, very thinly sliced
large bunch (200g) spinach, washed
and de-stemmed
a little salt and ground black pepper
6 hard boiled eggs, peeled and
halved
Baked Lemon Grass Chilli Chicken
Chicken Laksa
Place rice sticks in a heatproof bowl and pour over boiling water to cover, stirring to fully submerge. Leave on the bench to soak while you make the laksa sauce and salad garnish.
To make the sauce, heat the oil in a large pot and sizzle ginger, garlic, lime zest and curry paste for a minute. Add stock, coconut cream, sugar, fish sauce, optional chillies and tomatoes. Simmer for 5 minutes, then add sliced chicken, reduce the heat to a low simmer and cook gently for another 3-5 minutes until chicken is cooked through. Just before serving mix in the spinach and season to taste.
Prepare the salad garnish and arrange on a platter. Drain noodles and divide them between serving bowls. Arrange two egg halves on top of each and spoon over the laksa. Serve with the platter of salad garnish so everyone can help themselves.
Salad garnish:
½ telegraph cucumber, finely diced
150g bean sprouts
2 spring onions, finely sliced
handful each of coriander and mint leaves
red chilli, finely sliced
More Recipes to Come
Prep time: 5 mins
Cook time: 10 mins
Serves: 2
200g dried pasta
1 cup chopped rocket
2 large tomatoes, diced
120g feta, crumbled
2 tbsp capers
2 tbsp chopped olives
finely grated zest of 1 lemon
juice of one lemon
2 tbsp olive oil
Cook pasta to packet instructions. Meanwhile, combine all other ingredients in a bowl. Drain cooked pasta and toss through sauce.
Deli Pasta
Prep time: 20 mins
Cook time: 20 mins
Serves: 6
1.3kg large whole prawns
6 heads bok choy
Coconut Tamarind Sauce
1 large onion, peeled
6 cloves garlic, peeled
4cm piece fresh ginger
1 long red chilli, deseeded
½ cup desiccated coconut
½ cup tamarind concentrate
1 tbsp ground coriander
2 tbsp ground cumin
1 tsp ground turmeric
½ tsp chilli flakes
2 tbsp neutral oil
4 tomatoes, cored and diced
400g can coconut cream
1 cup water
1 whole red or green chilli, slit down the
middle (optional)
salt and ground black pepper
To serve
* coriander leaves
To make Coconut Tamarind Sauce, roughly chop onion, garlic, ginger and chilli and place in a food processor with coconut, tamarind concentrate, coriander, cumin, turmeric and chilli flakes. Blend to make a smooth paste. Heat oil in a medium- large pot and fry masala paste over medium heat for 5-6 minutes, stirring frequently so it does not catch and burn. Add tomatoes, coconut cream, water and whole chilli, if using, and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Season with salt and pepper to taste. Coconut Tamarind Sauce can be prepared ahead and stored in the fridge for up to 48 hours or frozen. Reheat and add prawns and bok choy when needed.
When ready to serve, remove whole chilli. Cut bok choy into 3cm chunks and stir into the boiling curry with the prawns. Cover and simmer until prawns are cooked through and bok choy is wilted but still vibrant green (about 3-4 minutes). Garnish with fresh coriander to serve.
Coconut Tamarind Prawns
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
2 tbsp olive oil
3 cloves garlic, crushed
a pinch of red pepper flakes
50 fresh cockles or mussels, washed
1 large tomato, peeled, seeded and diced
½ cup fruity white wine, eg riesling
400g dried spaghetti
½ cup chopped Italian parsley
ground black pepper
2 tbsp extra virgin olive oil
200g raw shrimps, prawns or scallops (optional)
Heat oil in a large pot and sizzle garlic and pepper flakes for a few seconds. Add shellfish, tomato and wine. Cover tightly and cook for 3-4 minutes, until shellfish open. Discard any that remain closed. Lift half the meat from shells, discard shells and return meat to pot.
In a separate pot, cook pasta in unsalted water for 4 minutes less than manufacturer’s instructions. Drain, reserving 2 cups of cooking water. Add pasta and 1 cup of the cooking water to the shellfish pot, along with parsley, pepper and extra virgin olive oil. Cook for 4 minutes, adding more pasta water if the mixture appears too dry. Stir well to combine flavours and serve.
If using shrimps, prawns or scallops do not pre-cook them. Add these to the pasta pot with parsley etc and cook for just 2 minutes (you will probably need more salt).
Fragrant Seafood Spaghetti
Prep time: 5 mins
Cook time: 60 mins
Serves: 4
1 whole chicken, preferably organic
1 lemon
1 tsp salt
ground black pepper
Preheat oven to 180°C. Wash and dry chicken inside and out with paper towels, removing any excess fat from inside cavity. Place in a roasting dish. Squeeze over the juice of the lemon and place squeezed lemon halves inside chicken cavity. Season with salt and pepper.
Roast for 1 hour then check to see if chicken is cooked. Juices need to run clear when a skewer is inserted into the thickest part of the thigh, and juices that accumulate inside the cavity by the tail bone should be golden, not pink or red. Larger chickens may take another 15-20 minutes of cooking. Allow chicken to stand for at least 5 minutes before carving and serving.
Easy Roast Chicken
Prep time: 5 mins
Cook time: 10–14 mins + resting
Serves: 4–6
600-800g piece of flank steak
olive oil, for grilling
salt and ground black pepper
Quick Green Sauce:
1 tightly packed cup rocket or watercress leaves
green tops of 1 spring onion or a small bunch
of chives
2 tsp capers
1/3 cup olive oil
salt and ground black pepper
Rub the steak with a little olive oil and season with salt and pepper to taste. Heat the barbecue and cook steak over a high heat until done to your liking (about 5–7 minutes each side for medium-rare). Rest for 10 minutes.
To make Quick Green Sauce, place rocket or watercress leaves, spring onions or chives, capers, olive oil and salt and pepper to taste in a food processor and purée to form a smooth, vibrantly green sauce.
When ready to serve, thinly angle-slice the steak across the grain. Serve with Quick Green Sauce on the side. Any remaining sauce can be kept in a jar in the fridge for up to a week.
Grilled Flank Steak with Quick Green Sauce
Prep time: 3 mins
Cook time: 5-6 mins
Serves: 4-6
Makes: 7 cups
Laksa flavours
2 tbsp flavourless oil
2 tsp minced fresh ginger
1 tsp ground turmeric
1 red chilli, seeded and finely
chopped, or ½ tsp chilli flakes
2 fresh kaffir lime leaves
zest of 1 lime, finely grated
1 tbsp fish sauce
1 tsp brown sugar
Malay laksa base
laksa flavours
400ml coconut cream
1 litre fish stock or chicken stock
2 tomatoes, cored and chopped
salt & ground black pepper
Heat oil and cook ginger, turmeric and chilli for a few seconds. Add all other laksa flavour ingredients, coconut cream, stock and tomatoes and simmer 5 minutes. Season well with salt and pepper. Remove kaffir leaves. Cool, cover and chill for up to 2 days if not using at once, or freeze. Recipe is easily doubled or trebled.
Storage Base will keep in the fridge for several days or can be frozen.
Malay Laksa Base
Prep time: 10 mins
Cook time: 15 mins
Serves: 2
200g quality dried pasta
3 tbsp Tuscan Artichoke Spread, or use commercial artichoke paste
2-3 slices prosciutto, fried until crisp
50g snow peas, blanched
2 tbsp pine nuts, toasted
freshly grated parmesan, to serve
Cook pasta to packet instructions. Drain cooked pasta, saving ¼ cup cooking water. Mix reserved cooking water with artichoke spread then toss through pasta until evenly combined. Add prosciutto, snow peas and pine nuts. Accompany with parmesan.
Pasta with Artichokes, Prosciutto & Pine Nuts
Prep time: 20 mins
Cook time: 4-5 mins
Serves: 6 as a starter or 4 as a main meal
1 recipe Chilli Lime Dressing
500g raw prawns, shelled
oil for pan
Glass noodle salad:
60g (1 small packet) glass noodles (bean thread noodles)
2 spring onions, whites and greens sliced very finely on the diagonal
3 packed cups mixed fresh Asian herbs, eg 1½ packed cups torn mint
and ¾ cup each of coriander and torn basil leaves
½ cup chopped roasted peanuts, to garnish
Mix half dressing through prawns in a bowl or clean plastic bag and reserve remainder. Cover prawns and chill for at least 30 minutes or up to 2 hours. Preheat a heavy pan or grill plate until very hot, add a little oil and cook drained prawns 2-3 minutes each side or until cooked through.
Place prawns in a bowl, pour over reserved dressing and mix through. Leave to stand while preparing the rest of the salad components.
Place glass noodles in a separate mixing bowl and pour over boiling water to cover. Stand until transparent, about 2 minutes, then rinse under cold water, drain thoroughly, dry with paper towels and cut into shorter threads.
Combine noodles, spring onions and herbs with cooked prawns and dressing, tossing to combine. Mound salad in centre of serving plates and scatter over chopped peanuts. Serve immediately.
Spicy Prawn & Glass Noodle Salad
Prep time: 5 mins
Cook time: 1 hour
Makes:
1 big cake or 2 smaller cakes
3 cups self-raising flour
2 cups sugar
1½ tsp vanilla extract
¾ cup cocoa powder
2 tsp baking soda, sifted
200g butter, softened
1 cup milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee
To ice:
1 recipe Chocolate Ganache
fresh raspberries
Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.
Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
The Ultimate Chocolate Cake
When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.
Variation:
To make chocolate cupcakes, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes. Cool before icing.
For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour. Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Makes 24.
Total Time: 1 hr 55 min
Prep: 20 min
Cook: 1 hr 35 min
Ingredients
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Lemon and Garlic Roast Chicken
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Preparation & Cooking Time: 40 minutes
Serves: 4 persons
Ingredients
A
2 tablespoons Spring onion, sliced thinly
1 inch Ginger, julienned
2 Shallots, sliced thinly
2 1/2 cups Water
1 tablespoon Salted Fish, fried (optional)
500 g Boneless chicken meat, fat and skin removed, cut into small pieces
1 tablespoon Cooking oil
1/4 teaspoon Sesame oil
8 pcs (about 20g) Dried Shitake Mushroom, soaked and sliced thinly
1 1/2 cups Rice, washed
B
1/2 teaspoon Salt
3 tablespoons Water
1 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
2 tablespoons MAGGI Concentrated Chicken Stock
1 tablespoon MAGGI Oyster Sauce
Cooking Steps
-
Heat oil in a wok, then fry shallots and ginger until fragrant. Add chicken and mushrooms and fry for 5 minutes.
-
Add sesame oil, gravy mix, and leave to simmer on medium heat for 3 minutes. Then set aside.
-
Cook rice in a rice cooker with 2 1/2 cups of water. When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
-
Stir, then cover the lid of and leave to cook for another 10 minutes.
-
Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.
Mushroom Chicken Rice
Preparation & Cooking Time: 60 minutes
Serves: 6 persons
Ingredients
A
1/2 medium Capsicum (green), cut into 3 x 1 cm pieces
1/2 medium Capsicum (red), cut into 3 x 1 cm pieces
1/2 medium Capsicum (yellow), cut into 3 x 1 cm pieces
3 cloves Garlic, sliced thinly
1 medium Red onion, sliced vertically thinly
300 g Lean beef, cut into thin strips
1 tablespoon Cooking oil
B
1/4 teaspoon Salt
1/4 teaspoon MAGGI Seasoning
C
3 tablespoons Water
1/2 sachet MAGGI Black Pepper Mix
Cooking Steps
-
Marinate the beef strips for 30 minutes.
-
Then heat the oil in a wok, fry the garlic and beef strips for about 3 minutes, or until the meat turns brown.
-
Add the MAGGI BLACK PEPPER MIX sauce and onion slices and continue to fry until the meat is fully cooked.
-
Throw in the capsicum and fry for 2 minutes. Add 2 tablespoons of water if the sauce is too thick. Dish out and serve warm with rice.
Stir-Fry Capsicum Black Pepper Beef
A long time family favourite. This recipe was handed down to me by my mother-in-law. There are several versions of chilli crab recipes in Asia. This Malaysian version is sweet and savoury and the egg adds a beautiful texture. I have this for lunch or dinner and served with steamed rice and friends have been requesting for this recipe ever since.
Mum's Chilli Crab
Ingredients
Serves: 4
1kg fresh crab (cleaned) and halved, separate claws
5 cm fresh ginger (cleaned and sliced)
3 tbsp vegetable oil
250ml water
1 egg
1 tsp salt
1 tbsp sugar
6 fresh red chillies (deseeded)
1 medium onion
2 cloves garlic
Preparation method
Prep: 15 mins | Cook: 15 mins
1. Puree the chillies, onion and garlic in a food processor - you may want to use gloves when de-
seeding the chillies to avoid burning your hand - then put aside.
2. Heat oil on high in a wok. Add ginger slices and stir for 10 secs. Add pureed mix and stir for 30
seconds or until oil rises above mixture. Next, add water and lower heat to medium. Add salt, sugar and mix well.
3. Add crab pieces, stir to coat well and cover wok. Simmer for 10 mins. Switch off heat. Break egg into
wok and stir around quickly to coat crab pieces.
4. Serve with steamed rice.
This pineapple and cucumber side dish is often served with special rice dishes such as Nasi Minyak or Nasi Tomato.
Acar Nenas & Timun
Ingredients
Serves: 8
1 large cucumber, peeled, seeded and diced
1/2 ripe pineapple, peeled and diced
1 red chilli, sliced finely
1 red onion, peeled and sliced finely
pinch of salt
2 tablespoons (20 g) sugar
1/4 cup (50 ml) lime juice
Preparation method
Prep: 20 mins
1. Combine all ingredients in a salad bowl and mix
thoroughly. Serve chilled.
Ingredients
1/2 medium Capsicum (green), cut into 3 x 1 cm pieces
1/2 medium Capsicum (red), cut into 3 x 1 cm pieces
1/2 medium Capsicum (yellow), cut into 3 x 1 cm pieces
3 cloves Garlic, sliced thinly
1 medium Red onion, sliced vertically thinly
300 g Lean beef, cut into thin strips
1 tablespoon Cooking oil
B
1/4 teaspoon Salt
1/4 teaspoon MAGGI Seasoning
C
3 tablespoons Water
1/2 sachet MAGGI Black Pepper Mix
Cooking Steps
- Marinate the beef strips for 30 minutes.
- Then heat the oil in a wok, fry the garlic and beef strips for about 3 minutes, or until the meat turns brown.
- Add the MAGGI BLACK PEPPER MIX sauce and onion slices and continue to fry until the meat is fully cooked.
- Throw in the capsicum and fry for 2 minutes. Add 2 tablespoons of water if the sauce is too thick. Dish out and serve warm with rice.
Stir-Fry Capsicum Black Pepper Beef
Steamed Chicken with Cabbage
Ingredients
3 pieces Cabbage Leaves, roughly sliced
3 cloves Garlic, chopped
1/2 teaspoon Salt
500 g Chicken, skin and fat removed, cut into pieces
5 stalks Coriander leaves, finely sliced
1 tablespoon Cooking oil
1 tablespoon Light Soy Sauce
1 tablespoon MAGGI Oyster Sauce
1 tablespoon MAGGI Concentrated Chicken Stock No MSG
Cooking Steps:
Rub the chicken with salt, set aside for 15 minutes.
Line a heat proof deep plate with cabbage, put chicken on top and steam for 20 minutes or until
thoroughly cooked. Pour out the juices into a bowl and set aside.
Mix MAGGI Concentrated Chicken Stock No MSG, light soy sauce and MAGGI Oyster Sauce in a
small bowl.
In a saucepan or wok, heat oil and fry garlic until fragrant, add coriander and stir for 1 minute on
low heat.
Pour in the juices from (2), add MAGGI Concentrated Chicken Stock No MSG, light soy sauce and
MAGGI Oyster Sauce mixture and stir evenly for 1 minute.
Pour gravy over steamed chicken and cabbage. Serve warm with rice.
Tips:
The chicken is cooked when the juices run clear if you prick the meat with a fork, and the inside is white and opaque and not pinkish.
Ingredients
3 pieces Cabbage Leaves, roughly sliced
3 cloves Garlic, chopped
1/2 teaspoon Salt
500 g Chicken, skin and fat removed, cut into pieces
5 stalks Coriander leaves, finely sliced
1 tablespoon Cooking oil
1 tablespoon Light Soy Sauce
1 tablespoon MAGGI Oyster Sauce
1 tablespoon MAGGI Concentrated Chicken Stock No MSG
Cooking Steps:
Rub fish with salt and leave aside for 20 – 30 minutes.
Using a sharp knife, score the fish at an angle on both sides to help it cook faster.
Place the fish in a heat proof plate and pour over the sauce mixture made out of ingredients B.
Steam the fish on high heat for about 15 - 20 minutes, or until the fish is cooked.
Garnish with lime slices, spring onion and coriander, and serve hot with rice.
Tips:
The fish is cooked when its meat turns firm and opaque, with the eyes turning white.
Garlic Lime & Chili Steamed Siakap
1 kati @ 600 gram daging, hiris cuci dan toskan (kalau nak cepat guna daging batang pinang)
2 batang serai, dititik
3/4 camca besar pes asam jawa (mat guna jenama Adabi)
2 senduk nasi cili kisar
Air secukupnya
Garam dan gula secukup rasa
BAHAN TUMIS
4 biji bawang merah, hiris
2 ulas bawang putih, hiris
2 tangkai daun kari, dilurut
3/4 camca teh jintan kasar
3/4 camca teh jintan halus
BAHAN KISAR HALUS
6 biji bawang merah
3 ulas bawang putih
3 biji buah keras
1/2 inci kunyit hidup
3/4 inci halia
1/2 inci lengkuas
1/2 camca teh lada hitam
CARA MEMBUATNYA
Panaskan minyak dalam periuk, masukkan bahan tumis dan serai, tumis hingga harum. Tambah bahan kisar halus dan masak sekejap.
Masuk cili kisar dan masak hingga cili garing dan terbit minyak. Guna api kecil dan kacau selalu.Masukkan daging dan daun kesom, gaul rata. Masak hingga daging kecut. Tuang air secukupnya dan masak hingga daging empuk.
Masukkan pes asam jawa, kacau rata. Perasakan dengan garam dan sedikit gula. Masak hingga pekat, rasa dan jika ok boleh matikan api. Hidangkan dengan nasi panas..
More Recipes to Come
DAGING MASAK ASAM PEDAS
(resepi : che mat gebu, tiffinbiru.blogspot.com)
MEE GORENG DAGING BASAH
Bahan-bahan :
1/2 paket mee kuningdaging - dihiris kecil
3 cawan air rebusan daging
4 biji bawang merah*
5 ulas bawang putih*(tumbuk bahan bertanda *)
2 biji cili api-diketuk
1/2 biji bawang holland-dihiris kasar
2 sudu besar sos cili
2 sudu besar sos tiram
1 sudu besar kicap mee
kicap manis secukupnya
fishball/fishcake
sawi
1 biji tomato-dibelah 4
garam
Cara-cara :-
tumis bawang putih hingga naik bau.kemudian masukkan bawang merah dan cili api.tumis garing.-masukkan daging, fishball dan fishcake.kacau hingga daging agak masak.masukkan sos cili dan sos tiram.gaul sebati.-masukkan air rebusan daging.biar mendidih.masukkan mee kuning, sawi, tomato dan bawang holland.gaul sebati.-masukkan kicap mee dan kicap manis secukupnya.perisakan sedikit garam.-sedia dihidang.
SUP DAGING
Bahan-bahan :
500g daging-dipotong nipis
1000ml air
2 paket perencah sup siam(adabi)
1 biji tomato - dibelah
41 biji bawang holland - dihiris kasar
daun sup
daun bawang
bawang goreng
Cara-cara :-
Rebus daging dengan air hingga empuk.(kalau perlu tambah air, tambahkan)-masukkan perencah sup siam.kacau rata.masukkan tomato dan bawang holland.-biarkan mendidih sebentar.(tambah garam-jika perlu)
-masukkan daun bawang dan daun sup.tutup api dan taburkan bawang goreng.-sedia dihidang.
**sedap dimakan bersama cili kicap.
Bahan-bahan :
2 ketul tauhu - dipotong kecil
4 biji bawang merah*
3 ulas bawang putih*
segenggam udang kering*(tumbuk bahan bertanda *)
1 biji bawang besar-dihiris kasar
2 sudu besar cili boh
2 sudu besar sos cili
1 sudu besar sos tiramfishball-dipotong kecildaun kucai-dipotong panjang
lobak merah-dipotong jejarigaram,
gula dan ajinamoto(jika suka)
TAUHU SAMBAL
Cara-cara :-
tumis bawang putih hingga naik bau.kemudian masukkan bawang merah dan cili api.tumis garing.-masukkan daging, fishball dan fishcake.kacau hingga daging agak masak.masukkan sos cili dan sos tiram.gaul sebati.-masukkan air rebusan daging.biar mendidih.masukkan mee kuning, sawi, tomato dan bawang holland.gaul sebati.-masukkan kicap mee dan kicap manis secukupnya.perisakan sedikit garam.-sedia dihidang.
admar-tlc
copyright 2023 no animals were harmed in the making