Makan-makan Jalan-jalan

The idea for this recipe is taken from Saji February 2006; originally Pai Ayam dan Cendawan. I had ommitted quite fews due to inavailability of kitchen inventory! Did this pix tells you the difference, eh! Iused half of the original recipe to make four of this size. Pastry: 250g flour 100g margarine 80g pastry margarine 1 egg 2 tbsp fresh milk. Stuffing: 2 chicken breath -diced 2 potato 1/2 carrot 1 big union spring union 3 tbsp green pea (canned) 2 tbsp curry powder + 2 tbsp water , mix to a paste. salt and pepper to taste. 2 shallot 1 garlic Praboil potato and carrot with skin to a half cooked. Take off from water and de-skin, then dice to a smal cubes. Cut spring union to a 1cm length. Saute the chopped shallots & garlic. Add in curry paste and stir until fragrants, then add in chicken and praboil carrot and potatoes. Simmer until all ingredient well coated and add in green pea, chopped big union and spring union. Mix well and cook until it becomes lumpy. Take out off fire,...

Source: Majalah SAJI Feb 2006 - with modification to my tastebud 500g chicken, cut into pcs 1 cup thick coconut milk Blend all together to a fine paste: 5 stalks lemongrass ( original recipe called for 2 stalks) 12 dried chillies 2 big unions 2 garlics 1 cm ginger ( to saute') - original recipe doesn't saute' 4 shallots 1 garlic star anise, cardamon seed, cardmon stick, cloves. salt, brown sugar Marinate chicken with salt and tumeric for 10 mins then deep fry lightly just enough to make it half-cooked. Set aside and drain off excess oil. Saute shallot garlic and spices ingredient in until fragrants. Put in the finely blended lemongrass and other ingredients and stir fry for 3 minutes, then add in chicken followed by coconut milk. Allow to simmer over medium heat and stir ocassionalyy until gravy becomes thick. Put salt and brown sugar to taste.

I saw at Gert's and quickly flip thru my old memorable recipe book just to find the version offered by Nikhil Shukla, my fully vegetarian friend of India. Last Saturday I made another trial to go with Roast Chicken and Tomato Rice. Good with roti canai and capati too! 2 potatoes 2 tomatoes 1 carrot 5-6 pc long beans cauliflower 2 fresh chilles i big union 2 tbsp curry powder+water->paste 2 shallots 1/2 inches ginger 2 cloves garlic 1 cup yogurt 2 tsbp ghee/ margarine Parboil potatoes, cut into medium-sized dice. Quartered tomatoes and big unions, slice long beand and carrots. Cut cauliflower into florets. Chop finely garlics, shallot, fresh chillies and ginger. Heat margarine/ghee in a pan, saute all the chopped garlics and all...then put in the curry paste and fry & stir until fragrants. Add carrot & potatoes and stir fry over 3-4 minutes. Pour yogurt and bring to boil. Add tomatoes, beans, cauliflower big unions, salt, freshly grind black pepper. Blend and allow to sim...

600g beef/mutton 30 pcs bird-eyed chilly OR 20pcs dried chillies 1" ginger 10 bulbs shallot 4 bulbs garlic 1 teaspoon tumeric powder / 3/4" fresh tumeric 3 stalks lemongrass - pounded 2 pcs tumeric leaf 1000ml coconut milk 3-4 tsbp coconut paste ( kerisik ) Slice the lean meat to size you like. Blend finely ALL ingredients EXCEPT lemongrass, tumeric leaf and kerisik. Bring to boil blended spices and meat in coconut milk together with tumeric leaf and lemongrass . Stir occasionally over medium heat, let it simmers until the gravy is thick and oil disperse out. Finally put in kerisik, salt and sugar to your taste.

It's so fluffy...not very sweet and full of cheessy cornny aroma... but still, my muffin rising flat, hellllpppppp! I kept this recipe for about 2 decades before decided to make one again tonite. Why it takes me so long, the story of the lost and found is here ! Originally was measured in cups and I convert it to metrics for my easy referencing.... 100g butter 200g castor sugar 100g cream cheese 100g UHT whipping cream 2 large eggs 200g cream styled corn 250g all-purpose flour } 1 teaspoon baking powder } sieve together 1/2 teaspoon salt } Optional: 50g corn kernel cheddar cheese ( grated ) Preheat oven . Sieve flour, baking powder and salt. Whisk briskly butter, sugar, cream cheese until creamy then add whipping cream and beat until fluffy. Lightly beat eggs all together, then stirinto cream & mix well. Later pour in flour, followed by cream style corn. Mix gently just to blend all ingredients smoothly. Fill each cup with batter. Sprinkle corn kernel and top with cheddar ch...

For my friend's wedding. A two layered choc. cake fenced by choc bar. One bar is decorated with white choc and the other is bar is sprinkled with choc rice.