eat for life

Banana Date Cake

2006-10-06T09:24:00.000-07:00

Ingredient

125g butter
120g caster sugar
2 eggs
1 large ripe banana (about 120g without skin),
mashed Sifted Ingredients (combined)
120g self-raising flour
1/2 tsp bicarbonate of soda
60g dessicated coconut
1 tbsp milk
75g seedless dates, sliced

How To Prepare

Line a 21cm x 10cm loaf pan with greased, greaseproof paper.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Stir in mashed bananas. Fold in sifted flour and coconut and stir in the milk.

Spoon half of the cake mixture into the pan and spread out evenly with the back of a spoon. Spread a layer of dates to cover the surface of the batter. Top with remaining batter.

Arrange four slices of dates lengthwise across the surface of the cake.

Bake in preheated moderate oven (175 degree Celcius) for 50 minutes or until cooked through.

Cool cake in the pan. Remove paper lining and cut into slices.

2006-09-22T07:48:00.000-07:00

Long Beans Fried with Eggs (Kacang Panjang Goreng Telur)

2006-09-21T03:09:00.000-07:00

Ingredients:

300 gms long beans
1 egg
½ cup medium-sized prawns — shelled and deveined
4 shallots — sliced
1 red chilli — sliced
2 tbsps oil
Salt to taste

How to Prepare:

Wash the long beans well and dice them.
Heat the oil and fry the shallots, garlic and chilli until fragrant.
Add in the prawns and fry until the prawns are cooked.
Add in the diced long beans and stir to mix well.
Meanwhile, beat the egg with a fork and pour it over the long beans, mixing well.
Season with salt to taste.

Bamboo Shoots in Coconut Gravy (Malaysian Food)

2006-09-12T07:01:00.000-07:00

Ingredients:

600 gms preserved bamboo shoots
1 slice if dried fish
2 stalks lemon grass
1 cup thick coconut milk from 1 coconut
2 cups thin coconut from 1 coconut
10 red chillies
3 cm fresh tumeric

How to Prepare:

Clean the bamboo shoot and drain.
Grind finely the chillies and turmeric. Put in a pan together witht he bamboo shoots and dried fish.
Add crushed lemon grass and salt to taste.
Add the thin coconut milk and cook mixture over a medium flame.
Stir continuously until the gravy thickens and then add in the thick coconut milk.
Bring to boil, femove from flame and serve hot with rice.

Prawn Ball Soup (Sup Bebola Udang)

2006-09-11T00:34:00.000-07:00

Ingredients:
250 gms fresh prawns — shelled and minced
2 chicken breasts
1 tbsp cornflour
1 egg white — beaten
1 litre chicken stock
1 small can button mushrooms — sliced
1 can bamboo shoots — sliced
4 shallots — chopped
Salt and pepper to taste

How to Prepare:
Season the minced prawns with salt and pepper. Add in the cornflour and beaten egg white. Mix well and shape into tiny balls, using a teaspoon.Boil the breasts in the chicken stock. Reduce heat and simmer.Add the prawn balls into the simmering stock a few at a time and cook for 5 minutes.Finally, add in the sliced mushrooms and bamboo shoots. Simmer for another 5 minutes.Serve hot garnished with chopped shallots.

Orange Flavored Stir Fried Chicken

2006-09-09T06:21:00.000-07:00

Ingredients:
2 lb boned chicken breasts
2 tbsps dry sherry
2 tbsps soy sauce
1 tbsp sesame oil
½ tsp grated ginger
1 tbsp cornflour
long strips orange rind
2 tbsps vegetable oil
8-10 dried hot red peppers
4 spring onions cut in thin rounds

Sauce
------
1½ tsps cornflour
3 tbsps soy sauce
1 tsp grated ginger
2 tsps dry sherry
1 tbsp sesame oil
4 tbsps chicken stock
2 tbsps orange juice
Black pepper

How to Prepare:

Cut the chicken breasts into ¾ " dice. Put in a bowl . Add sherry, soy sauce, sesame oil, ginger, cornflour and mix well. Cover and set aside for 30 minutes.Mix all the ingredients for the sauce.

Cut the orange rind into matchsticks about 1½ " long. Drop them into a small pot of boiling water and boil rapidly for about 5 minutes. Drain.

Heat about 4 pts of water over a medium heat. When bubbling put in all of the chicken. Turn the heat to medium low. Stir the chicken round until the peices turn white all the way through. Drain, cover and set aside.

Just before serving heat 2 tbsps of vegetable oil in a wk over high heat. When hot put in the red peppers. Stir twice and put in orange rind.Stir once and add spring onions. Reduce the heat. Stir the sauce and pour into wok. Stir until it starts to thicken.

Add the chicken and fry for a few seconds until the chicken has warmed through. Serve with a salad of greens and peppers.

Bubur Lambuk (Malaysian Food)

2006-09-08T03:17:00.000-07:00

1 cup rice
1 cup minced beef
1 tablespoon dried shrimp – pounded
2 potatoes – diced
1 carrot – diced
1 celery stick – sliced
1 medium onion – sliced
1½ ginger – sliced
¼ cups peanut/groundnut (depending where u are LMAO)
1 cube chicken stock (knorr or maggi – up to u)Chinese celery – chopped
1 packet coconut milk.
Ready to eat fried onion Salt to taste

Preparation:
1. Cook rice to make porridge.
2. At the same time, heat oil in frying pan and fry onion, ginger and dried shrimp for 1-2 minutes. Remove from pan and add into porridge.
3. Add in minced beef, potato and carrot. Stir well. Add in chicken stock cube.
4. Add in celery stick and nuts.
5. When the porridge simmer, add in coconut milk and stir well. Add in salt to taste.
6. Add in chopped Chinese celery and fried onion shortly before remove. Or can be added when serve

Kerabu Chicken in Lettuce Cups

2006-09-06T00:51:00.000-07:00

Ingredients
· 4 whole chicken thighs
· 5g dried black fungus (cloud ear), soaked
· 5 shallots
· 4 tablespoons roasted grated coconut (kerisik)

Dressing (mixed together)
· 4 teaspoons sambal belacan
· 2 calamansi limes, extract juice
· 1 teaspoon sugar
· 1/8 teaspoon salt, or to taste
· Chinese/iceberg or butterhead lettuce

Sambal belacan
· 10 red chillies
· 1 piece belacan, roasted
· 1 teaspoon sugar
· Salt, to taste

Method
Steam the whole chicken leg until cooked. Shred the meat.Slice the black fungus and shallots finely. Place the chicken shreds, fungus, shallots and kerisik in a mixing bowl. Toss well with the dressing. Adjust seasonings to taste. Serve in lettuce cups.To make the sambal belacan: Pound the chilli and belacan to a not-too-fine texture. Season to taste with sugar and salt. Leftover sambal can be kept in a clean container in the refrigerator.

Laksa (Malaysian Food)

2006-09-05T03:51:00.000-07:00

Laksa (Malaysian Food)

Group A

20 gm Tumeric250 gm Galangal sliced to fill 1/2 a cup20 dried peppers5 red peppers12 candlenuts50gm of Shrimp Paste250 gm shallots1 tablespoon coriander

Group B

1 kg Wolf Herring (Ikan Parang in Malay)

1 litre water

Group C

2.0 litres of Packet type Coconut Milk 1.5 litres of waterSalt to taste500 gm Fresh Prawns2 stalks Lemon GrassGroup D600 gm Beansprouts1.5 kg fresh Rice Vermicellipart 6GarnishCooked prawns from

Group C8

fish cake, fried and sliced into strips3 Cucumbers cut into strips60 gm polygonum (daun kesom in Malay)4 hardboiled eggs quartered.

1. Grind all the itemsin Group A together into a fine paste. Use a wok to fry the paste with the lemon grass until the paste is fragrant.

2. Boil the fish in Group A in the about 1 litre of water for 1/2 an hour. Strain the water and keep it to use as stock. Pick the fish meat free of bones.

3.Peel the fresh prawns. Keep the prawn shells. Fry the prawn shells until fragrant. Next grind the shells coarsly. The put the shells into a strainer which is sitting in a pot. Pour water slowly stirring the shell. About 11/2 litres of water is to be used. The liquor collected is to be used as stock. The peeled prawns should be boiled until cooked.

4. Pour the liquid in Step 2 and Step 3 together with the coconut milk. Add the fish meat. Bring to a boil. Add the paste from Step 1. Simmer for 20 minutes.

5. Place some bean sproutsand rice vermicelli in a bowl. Add the hot gravy into the bowl. Garnish with fish cake, prawns, cuccumber, polygonum, hardboiled egg. The presentation can be seen in the photograph above.

Sufficient for 10 bowls or servings

The Chilli Paste50 gms Dried Chillis5 Red Chillis20 gm shrimp Paste5 ml water1 teaspoon salt20 ml cocconut milk1. Grind all the above into a fine paste.2. Fry the paste in about 20 ml of cooking oil.3. Add the salt and coconut milk.4. Stir fry until fragrant.part 15. Remove and put into a separate bowl

Second Recipe

2006-09-04T01:01:00.000-07:00

Now, I give you second recipes. I hope you can cook very well.

Beef Rendang ( Malaysian Food)

1 kg Beef
5 medium Onion
4 medium Garlic
1 inch Ginger
1 inch ‘Lengkuas’ (galangal)
4 tablespoon Cili paste (cili giling/boh)
2 Lemongrass (serai)
1 packet Coconut milk
2 teaspoon ‘Kerisik’ – pounded, dry fried grated coconut. Available at supermarkets
3 Kaffir leaves (daun limau purut)
1 tumeric leaves (daun kunyit) – slice thinly/ juliened
salt to taste

Preparation:
1. Clean beef and cut into small cubes. Place in a medium pot or large frying pan.
2. Pound onion, garlic, ginger and lengkuas together. Pound lemongrass lightly.
3. Mix pounded mixture with beef cube well.
4. Add cili paste and coconut milk. Mix well.
5. Place pot/pan on stove under medium heat.
6. Stir mixture occasionally. When the gravy thickens, add kerisik.
7. Cook until beef is tender and the gravy thicken. Stir in kaffir leaves and tumeric leaves. Remove pan from stove.
8. Walla!! Serve hot. Can be eaten with hot rice, bread/bun/roti canai/pratha or just enjoy it as it is.

Chicken Sate Recepi

2006-09-02T19:17:00.000-07:00

You can cook it yourself at home. Here, I give you a recipe on how to make Satay. I hope you can try it yourself

Chicken sate

4	lg	Skinless, Boneless Chicken Breast Halves (About
1 ½		Pounds)
¼	c	Soy Sauce
1	tb	Salad Oil
1	tb	Molasses
¼	ts	Crushed Red Pepper Flakes
1	lg	Clove Garlic, Crushed
		Lemon Juice
½	c	Creamy Peanut Butter

ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness. Cut the chicken breasts, lengthwise, into 1-inch wide strips. In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling.

ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce.

EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71 Milligrams Cholesterol, 510 Milligrams Sodium

Sambal Kacang For Sate Sauce

Sambal Kacang ingredients:
40 gm	Sambal Aneka Premix } item A
80 gm	Rendang Premix } item A
250 ml	Water
10 tbsp	Cooking oil
250 ml	Coconut Milk / Fresh Milk
750 ml	Water
4 tbsp	Brown sugar
200 gm	Peanut (Fry without Oil & Harsh Grind)
	* Chicken / Beef Sate, Cucumber, Sliced Onion & Ketupat

Cooking method:

Mix item A into paste and sauté with cooking oil till fragrant. Add in 250 ml coconut milk / fresh milk and 750 ml water, bring to boil with medium heat.
Add in peanut and stir well. Always stir the cooked to prevent it burnt and bring to boil for 20 minit. Add in the brown sugar, stir well and turn off. Ready to be served with gado-gado ingredients.

Malaysian Food

2006-09-02T08:17:00.000-07:00

Malaysia is where Asia’s greatest cuisines meet and mingle. For your information, the Malaysian cuisine is a combination of Malay, Chinese and Indian food and because of these diversity that make it very unique. If you ever have a chance to visit Malaysia or eat in a Malaysian restaurant anywhere, try some of these dishes.

1. Satay – marinated chicken or beef skewered onto bamboo sticks and grilled over hot charcoal and served with ketupat (rice boiled in coconut leaves) and served with sliced cucumber, wedges onion and peanut sauce for dipping.

2. Beef Rendang – hot, dry spiced dish of coated meat with tangy spices and simmered and cooked in thick coconut milk. This dish is a must in all Malay homes during any festivals. To be eaten with rice or ketupat (rice cooked in coconut leaves).

3. Roti Canai – one of the most popular breakfast dishes in Malaysia. It is Indian origin. This pastry pancake is served with curry for dipping.

4. Fish Head Curry – usually head of red snappers, groupers, cooked in spices, curry powder, chillies and coconut milk.

5. Nasi Beriani – this is Indian style rice cooked with ghee and saffron. Served, layered with spiced cooked chicken, mutton or lamb garnished with almonds and raisins. Can get this dish in any mamak (Indian muslim) restaurant.

6. Tandoori Chicken – mildly spiced spring chicken cooked in traditional Indian clay oven.

7. Kurma – mutton or chicken, mild not hot compared to curry, cooked with mixture of spices. Can be eaten with plain rice or nasi beriani.

8. Chicken Rice – one of the most popular dishes among Malaysians. Whole chicken roasted or poached. Cut to pieces when cooled. Eaten with rice cooked with chicken broth. Always eaten with chilli sauce, ginger and lime juice as dipping.

9. Chilli Crab – fresh crabs fried with chilli sauce. Can be eaten on its own or with rice.

10. Indian Fried Mee – Indian fried noodle, which you cannot find in India. Fresh yellow noodles stir fried with tofu, eggs, bean sprout, fresh tomato and tomato sauce. Certain spices are added to give it the unique Indian flavour.

Try them and you will experience the uniqueness of Malaysian cuisine.