Salmon Cerviche

Good eats today would like to share a simple kind of cerviche using smoked salmon. This is my all time fav.. best eaten with garlic bread... a perfect topping for bruchetta.. :)

~ Salmon Cerviche ~

 

Ingredients:

4/5 slices of smoked salmon

2 big red onion

1 green chilli

a few sprigs of cilantro

lemon rind

lemon juice

sea salt

sugar

extra virgin olive oil

1/2 avocado

1/2 capsicum

1/2 tomato

 

Method:

4/5 slices smoke salmon diced and mixed with 2 diced big red onion & 1 green chilli, thinly sliced cilantro, lemon rind and 1/4 lemon juice, sea salt, sugar & a few dashes of extra virgin olive oil.
Dice half of avocado, 1/2 red capsicum, 1/2 tomato seeded and dice.
Mix everything n.. wallah.. ready to be taken with toasted french bread..



Oyster Mee Suah

...as comforting as the sun goes down...
this definately going down in my list of comfort food..

~ Oyster Mee Suah ~

 

Ingredients:

1 packet of Mee Suah

20 pieces of fresh medium sized oysters

tapioca starc

fish sauce

pepper

oyster sauce

sweet soya sauce - kecap manis ABC

light soya sauce (i use kikoman soya sauce)

bonito flakes

sea salt

cornflour

chopped coriander leaves

fried crispy onion

fried chilli prawn paste

Preparation:

1. Mee suah:

put in mee suah noodles in hot boiling water, add a bit of oil & salt..& strain

2. Oyster
-drain all excess liquid from the oyster & toss it lightly with pepper & tapioca starch
- heat pan with peanut oil and put in oyster in small batches and a few dashes of fish sauce. This should take only a minute or two per batch as this is to seal the starch n not to overcook d oyster
- once done: put them aside.

3. Gravy
- using same pan which is rich in oyster flavour, fry in 2 tbspn of oyster sauce, 1tbsp sweet soya sauce (kecap manis ABC), 2 tbsp of japanese soya sauce (kikoman) & 1 cup of water.
- let it simmer n put in 1tspn of bonito flakes & sea salt
- after a while pour in a cup of cornstarch solution made of 2 tsp of cornflour, dashes of pepper & 1 cup of water
- gravy is done once it thickens-

Note: scoop a bit of the gravy into the cooked oyster to avoid them from sticking to each other- the oyster tastes better this way too.. :)

Pour in the gravy into individual bowl & garnish with prepared oyster, chopped coriander, fried onion and fried chilli prawn paste..
best served hot.. bon appetit :)
 



Fried Satay Beef

Its the 5th day of Eidul Fitri today and i still have 1 bamboo of lemang. Unfortunately, all my rendang has clearly 'gone' since d second day. Upon digging up my freezer- i discovered i have a kilo of beef chunks. Hrmm.. not going to cook another batch of rendang.. then- i remembered our Malaysian artist - Sheila Rusly's recipe - fried satay beef.
Good eats today would like to share this 'star-struck' recipe with a little twist. This dish really goes well even with lemang  :)

~ Fried Satay Beef ~

 

Ingredients:

1 kg of beef chunks (ask yr butcher for daging cincang - a combo of beef & fats)

Ingredients to be blended:
1/2 big red onion

6 shallots

8 garlic

1" ginger

7 lemon grass

1" galangal

2" tumeric roots

 

2 tumeric leaves

500gm coconut cream

 

Method:

1. In a slow cooker, pour in the blended ingredients, coconut cream and beef.

2. cook beef till tender - add water bit by bit so that once the beef in done- there will be NO liquid left.

3. Pour in some oil and in high heat let d beef dries up and put in tumeric leaves.

 

 

wallah.. done.. ;)
the beef now is ready for your lemang/ketupat.. 

 





Green Apple Salad

I just luv salads - it goes well almost with everything - what more to eat them on their own.. This green apple salad will definately make wonders to yr tastebuds. The combi of sourish green apples, fresh zesty ginger torch with a tang of hot chillii paddy will definately make you drool while preparing it.. ;)

~ Green Apple Salad ~

 

Ingredients:
2 green apples- grated / julienne

1 carrot - grated / julienne

1 big red onion - thinly sliced

a few sprigs of coriander leaves- chopped

1 ginger torch - thinly sliced

a few chilli paddy

lemon rind

sea salt

sugar

lemon juice

 

 

Method:
1. In a bowl, mix lemon juice, sugar, salt, chilli paddy & onion.

2. Put in the rest of d ingredients - mixed well.

 

Bon Appetite  :)



Crispy Chicken Feet Salad

Gud eats for sharing today - salad with chicken feet. Years ago, it is quite convenient to buy chicken feet flesh in the market. However- nowadays, its kinda scarce here..most probably due to lack of demand. A common variety of chicken feet salad is the one with its boiled flesh. My version of this salad requires the flesh to be fried. I just luv d fragrance & its 'crispyness' - provided - it should be consumed immediately once d salad is done.. :)

~ Crispy Chicken Feet Salad ~

 

Ingredients:

10 chicken feet -

1 ginger torch - sliced thinly

2 lemon grass - finely chopped

1 big yellow onion - thinly sliced

a few sprigs of coriander leaves - chopped

a few leaves of iceberg lettuce - sliced

lemon juice frm 1 lemon

1tbsp brown sugar

3/4tbsp fish sauce

3-4 birds eye chilli / chilli padi

lemon rind

 

Method:

1.  sprinkle in some sea salt & deep fry the chicken feet.

2. Once done, remove the flesh.

3. In a bowl mix in brown sugar, fish sauce, lemon juice & chilli padi .

4. Mixed all d ingredients in and garnish with lemon rind.

 

Bon Appetite :)

Moroccan Lamb

I made this moroccan lamb dish for the very first time when i bought my first tagine- i was really excited to use d new pot that i spent almost d whole morning searching for d ingredients at several wet markets & supermarket around my area.. ha ha.. talk about desprado.. ;)

 

~ Moroccan Lamb ~

 

Ingredients:

potatoes

baby carrots

black pitted olives

figs
bay leaves

Moroccan Lamb Beef marinade:
1kg lamb
1tbsp nutmeg powder
1tbsp coriander powder
1tsp fennel powder
1tbsp brown sugar
1tsp sea salt
olive oil
1tbsp cayenne/chilli powder
1tsp tumeric
1 1/2 tsp black pepper

corn flour- to coat the lamb once drain from marinade

Ingredients to stir fry:
1 big yellow onion
5 garlic

1/2" ginger
4tbspn sundried tomato paste


Method:

1. marinate lamb the longer d better. After about 1-2 hrs drain the marinade.
2. lightly coat lamb with corn flour and brown them in hot wok just to seal d corn flour with d meat.
3. put the lamb aside and put in big onion, garlic n ginger in hot wok- let it sweat a llittle before putting in sundried tomato paste & the marinate ingredients
4. (if u dont have d tagine) in slow cooker, put in the lamb n all the fried ingredients- add water just enough to cover.. cook till lamb a bit tender n put n potatoes, carrots, black pitted olives, figs, bay leaves.
5. the dish is ready once the sauce has thicken and put in coriander leaves before serving.

 

Best served with burghul ..

Bon Appetito :)

 

Penang Beef Ribs Soup ~ Cooking it like the Mamak

Soups and stews are a few of my comfort food especially when it is the rainy season. This recipe is inspired by a mamak who sold this kind of soup in Bangsar. I remembered back in those days when i was studying in UM. His stall is a must for me. There was a few times when cash was really really low that i just ordered only his plain soup for RM2.50 plus d bread. That come to a point- he just gave d bread for free... :)

 

~ Penang Beef Ribs Soup ~

 

 

Ingredients:

a few bay leaves

2 stalks tumeric leaves

 

1kg beef ribs

to coat the beef ribs:

nutmeg powder (enough to coat the beef ribs)

masala powder (for coating the beef ribs)

tumeric

corn flour

salt

pepper

for stir frying:
1 big yellow onion

6 shallots

4 garlic

1" ginger

3 stalks lemon grass

3/4" galangal

5 star anise

4 cloves

2 cinnamon sticks

3 cardamon pods

1/2 packet of Adabi Rempah Sup

 

Method:



1. marinate beef ribs with nutmeg powder, masala powder, tumeric, salt n pepper n coat them with cornflour.

2. pan fry the ribs till brown to seal the flour coating.
once done- cook the ribs with in a cooker
3. fry slices of yelow big onion, shallots, garlic, ginger, lemon grass, galangal, star anise, cloves, cinnamon + cardamon pods till frangrant then pour in a mixture of tumeric power + rempah sup..once ready pour into the cooker.
- then, put in bay leaves, tumeric leaves
to add the thickness of the soup- cornstarch solution is added n top up with coriander leaves n dash of pepper..
wallahhh... ready... :)

MW Szechuan Chilli Crab

Crabs.. when i think about crabs.. this dish will surely be one top most fav!
Just luv the taste of sechuan sauce with plain man tou. The first time i taste crabs with man tou is back in 2008 @ Stadium Negara Restaurant, Jln Yap Kwan Seng, KL. This dish is inspired by them.. wish i could get hold of their sweet spicy crab recipe- simply delicious.

~ Szechuan Chilli Crab  MW version ~

 

 

Ingredients:

4 crabs

2 tbsp chilli paste
1 tbsp chinese 5 spice
1 can of Heinz Tomato soup
big yellow onion, red big onion,shallots, garlic, ginger
2 bay leaves
1 salted egg
salt & pepper

 

Method:
1.in a very2 hot wok with oil- fry d crabs til half cooked- then dish out the crab & put aside.
2. in d same wok- stir fry all big onions & shallots, once almost golden put in garlic & ginger- for awhile then straight in go the chilli paste & 5 spice till its done
3. add brown sugar, a tiny weeny salt, tomato soup, bay leaves.
4. once done- put in the crabs - then break in the salted egg once its starts to bubble.. (pour in the white one first, cut the yolk into chunks & put in)
5. add in pepper... taste.. wallah- done :)

 BEST EATEN WITH PLAIN MAN TOU..