Hot and sour fish curry

Hot and sour fish curry

This is very delicious recipes in the world. Like all curries, this recipe begins with a great curry paste. The heat in this Malaysian dish comes from the chillies in the paste as well as the Vietnamese mint, which is peppery. Tamarind concentrate takes care of the sour component.

Ingredients:

60 ml (¼ cup) vegetable oil

375 ml (1½ cups) water

2 tbsp tamarind concentrate (see Note)

¼ cup hot (Vietnamese) mint leaves (see Note)

¼ pineapple, cut into 3 cm cubes

400 g blue-eye cod (trevalla) fillet, cut into 4 cm pieces

18 okra, trimmed

½ tsp salt

steamed rice, to serve

Spice paste

4 large dried chillies, soaked in hot water for 10 minutes

4 long red chillies, sliced

1 small onion, roughly chopped

1 lemongrass stalk , white part only, thinly sliced

3 garlic cloves, roughly chopped

2 tsp dried shrimp paste (belacan) (see Note)

4 cm piece turmeric, chopped or ½ tsp ground turmeric

1 tbsp water

Method:

1.      To make spice paste, process all ingredients in a food processor to a smooth paste, adding more water if necessary.

2.      Heat oil in a saucepan over medium heat and cook spice paste for 6 minutes or until aromatic and starting to brown, and the oil separates from the paste. Add the water, tamarind, mint and pineapple, and bring to the boil. Reduce heat to low and cook for 2 minutes. Add fish and okra, and simmer for 5 minutes or until fish is just cooked. Season with the salt. Serve with steamed rice.

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Turnover with spiced minced meat and cabbage

Turnover with spiced minced meat and cabbage (murtabak)

A variation of roti canai, these savoury breads are filled with a spiced lamb mixture. The special ingredient, Malaysian meat curry powder, contains a variety of spices including cardamom, cloves, cinnamon, cumin, turmeric and coriander, and is available from Asian food shops. I try cooking before share resepi

Ingredients:

1 tbsp ghee or vegetable oil, plus extra, to fry

400 g minced lamb or chicken

2 onions, halved, thinly sliced

300 g (3 cups) green cabbage, shredded

2 tsp freshly grated turmeric

1 tbsp Malaysian meat curry powder (see Note)

2 tsp freshly grated ginger

1–2 red bird’s-eye chillies, finely chopped

1 tbsp finely chopped coriander

4 eggs

4 balls roti canai dough

Method:

1.      Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or until cabbage starts to wilt. Remove from heat, stir in coriander and season with salt.

2.      Heat a little oil in a large frying pan over low heat. Crack 1 egg in a bowl, break up slightly and add one-quarter of the lamb mixture; don’t combine. Place into the centre of a stretched ball of roti, then fold edges of dough into centre to resemble an envelope. Carefully slide a fish slice underneath murtabak and transfer to pan. Cook, gently pressing murtabak, over low heat for 5 minutes each side or until browned and cooked through. Repeat with remaining eggs, lamb mixture and dough.

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Honey Walnut Shrimp

Honey Walnut Shrimp

Honey walnut shrimp or walnut shrimp is a very popular American-Chinese dish that is loved by everyone. There is nothing not to love about this amazing shrimp dis as honey walnut shrimp is loaded with all the right stuff: crunchy and addictive candy-glazed walnuts, fresh shrimp, creamy mayonnaise, condensed milk, and honey. With such mouthwatering combination, there is no surprise that it is THE most popular shrimp item at many Chinese restaurants here in the US.

Ingredients:

1 lb big shrimp, peeled and deveined

1/2 cup walnut halves

3 tablespoons mayonnaise

1/2 tablespoon honey

1/2 tablespoon condensed milk

1 teaspoon lemon juice

1 egg white

1/2 cup corn starch, for coating the shrimp

Oil, for deep-frying

Caramel Glaze:

1/2 cup sugar

1/2 cup water

Method:

1.      Add the egg white to the shrimp, stir to combine well. Rinse the walnut halves with water, drain and set aside.

2.      In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice. Mix well and set aside.

3.      Prepare the Caramel Glaze by heating up 1/2 cup of water until it boils. Add in the sugar and keep stirring until it turns golden color. Add the walnut halves into the caramel. Lower the heat for another 1-2 minutes, then remove the walnuts and place them on a piece of parchment paper to dry. Make sure the walnuts are not sticking together. (DO NOT use regular paper towels as the walnut halves will stick to the paper.)

4.      Heat up the oil in a pan or wok. Once the oil is heated, coat the shrimp with the corn starch generously. Shake off the excess corn starch before frying the shrimp. When the shrimp is cooked, remove them from the oil and drain on paper towels. Add the shrimp and toss well with the mayonnaise sauce. Transfer the honey walnut shrimp to a serving platter and top the shrimp with the candied walnuts and serve immediately.

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Crab Rangoon

Crab Rangoon (Cream Cheese Wontons)

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.

Ingredients:

1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature

2 oz crab meat or 2 sticks imitation crab meat (finely diced)

1 tablespoon powdered sugar

Pinch of salt

20 wonton wrappers

Oil, for deep frying

Method:

1.      Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.

2.      Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

3.      Fold the two ends of the wonton wrapper together.

4.      Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.

5.       Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

 

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BBQ drumsticks with slaw

BBQ drumsticks with slaw

These deliciously sticky chicken pieces are best eaten with plenty of napkins at the ready. A barbecue grill is a device for cooking food by applying heat directly from below. There are several varieties of such grills, with most falling into one of two categories: gas-fuelled and charcoal

Ingredients:

8 chicken drumsticks

150ml barbecue sauce

For the slaw

1 large carrot, grated

½ white cabbage, shredded

1 red onion, thinly sliced

6 tbsp salad cream

crusty bread, to serve

Method:

1.      Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.

2.      Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.

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Fannie Farmer's Classic Baked Macaroni & Cheese

Fannie Farmer's Classic Baked Macaroni & Cheese

To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH.

Ingredients:

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

Method:

1.      Preheat oven to 400°F.

2.      Cook and drain macaroni according to package directions; set aside.

3.      In a large saucepan melt butter.

4.      Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5.      Pour milk and cream in gradually; stirring constantly.

6.      Bring to boiling point and boil 2 minutes (stirring constantly).

7.      Reduce heat and cook (stirring constantly) 10 minutes.

8.      Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9.      Turn off flame.

10.  Add macaroni to the saucepan and toss to coat with the cheese sauce.

11.  Transfer macaroni to a buttered baking dish.

12.  Sprinkle with breadcrumbs.

13.  Bake 20 minutes until the top is golden brown.

14.  (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

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