Minced Pork Japanese Tofu

Ingredients:

3tube          Japanese Tofu (Cut 6pcs/tube)

1cup           Corn Flour

3glove        Garlic (Fine Chop)

1pcs            Shallot (Finie Chop)

Marinate Mince Pork:

150g           Mince Pork

1tsp            Soy Sauce

1tsp            Corn Flour

1tsp            Sesame Oil

Sauce:

1 1/2tbsp    Soy Sauce

1tbsp          Oster Sauce

1tbsp          Beancurd

1/2tbsp       Corn Flour

1/2cup        Water

Thickness 

1tbsp          Corn Flour

2tbsp          Water

Instruction:

1. Put 1 cup corn flour into plate and add in japanese tofu and let it cover by corn flour

2. Heat a pant with oil and deep fried the tofu, then put a side.

3. Heat another pant with oil, add in Shallot & Garlic stir fried

4. Add in the marinate mince pork and stir fried 2 min.

5. Then add in the sauce and keep stir fried. 

6. Add in cornstarch mixture and keep stir.

7. Add in the fried tofu and mix well then can be served with garnish. 

 

Sambal Telur Pecah

Ingredients:

2glove     Garlic (Fine Chop)

1/2pcs     Onion (Fine Chop)

3tbsp       Chili Boh

3pcs        Egg

1tsp         Salt

1tsp         Sugar

1tbsp       Tamarind Water

1pcs        Tomato 

2tbsp       Anchovies (optional)

Instruction

1. Heat a pan with oil and add in anchovies stir fried then add onion & garlic stir fried

2. Add in chili boh and keep stir fried.

3. Add in tomato and little bit water let it cook.

4. Add in salt, sugar and tamarind water keep stir and cover the lip

5. Cook until chili oil come out then slowly make some space to crack the egg in side.

6. Wait the egg 70% cook, then shovel a bit chili cover the egg and let it cook

7. After a while can be served.

 

Coktial Agar-Agar (Mix Fruits)

Ingredians:

20g         Agar Agar Bertali (Brand Burung Layang-Layang)

1can       Mix Fruits

1can       Evaporated milk

150g       Sugar

900ml     Water

Instruction:

1. Wash the agar agar bertali , can cut in half

2. Add water in pot and together with agar agar and let it boil until the agar agar melt

3. Add in whole can fruits including the fruits juice and sugar and mix it

4. Add in the evaporated milk and let it boil 2 to 3 min. (In between have to stir)

5. Pour the agar agar mixture into the mould and let it cold

6. After cold then put into fridge chill about 4 hour.

 

Indian Style Fish Curry

Ingredients:

5fillet    Fish (ikan tenggiri) (Marinate with salt)

1pcs      Onion (Slice/Dice)

4glove  Garlic (Minced)

1pcs      Green Chili (Slice)

1stalk    Curry leaf

2pcs       Tomato (Blend)

2tbsp      Fish Curry Powder

3tbsp      Chili Powder

1/2tsp     Tumeric Powder

1/2tsp     Halba

4tbsp      Asam Water

1tsp        Salt

Instruction:

1. Add oil and stir fried the onion, garlic, green chili and curry leaf

2. Add in blend tomato and let it boil

3. Take a bowl and add in all the powder type then mix well with water

4. Add in Mixture powder and add in 2cup water let it boil

5. Add in Halba and mix well

6. Add in fish fillet and cook around 10min.

7. Add in salt and the asam water then continues cook anotehr 10min or cook until the top 

    level appear oil

8. Add coriander then can be served

滑蛋河粉 Wat Tan Hor Fun

   

Ingredient : 

1pack    Kway Teow

2pcs      Fish cake

1stalk    Vegetable (Cut）

1pcs      Egg

1pot      Chicken Stock

8pcs      Prawn

2pcs      Garlic (Fine Chop)

1tsp       Soy sauce

1/2tsp    Salt

1/2tsp    Pepper

1/2tsp    Sesami oil

2tbsp     Corn flour

Instruction :

1. Clean the prawn, then use Chinese Wine, Salt, pepper and corn flour marinate it.

2. Use a pot prepare some chicken stock, if got time you can make the chicken stock, if don't have can use chicken stock cube. 

3. Heat a wok with oil and throw out the oil, add in the kway teow keep stir fried.

4. Add in 2tsp soy sauce can keep stir fried and remove from wor put aside. 

5. Heat a wok with oil and add in fine chop garlic, add in fish cake, prawn & vegetable stir fried.

6. Add in the chicken stock let it boil,then add in salt, pepper and sesami oil.

7. Take corn flour mix with little bit water, then slowly add in the wok and keep stir. 

8. Until can see the stock going to thick then slowly add in the beaten egg and stir well then pour all on  the kway teow.

Indian Style Okra (Bendi)

Okra also called Bendi or Ladies Finger. I love it and it also good for health, like good for bone, helps blood coagulation process, high fiber, stablizing blood sugar & etc. I'll cook it every 2 week.  Today i cook the Indian style one. 

Ingredient :
10pcs - Bendi

2tbsp -  Ikan Bilis

1pcs - Onion (Slice it)

1tsp - Tumeric Powder

3pcs - Garlic (Fine Chop)

1/2tsp - Salt

Instruction:

1. Cut bendi in small slice then add in tumeric and salt mix well

2. Heat a pan and fried the Ikan bilis

3. Add in onion fried until soft then add in garlic and follow by bendi.

4. Keep stir fried untilt he bendi cooked then can be served. 

Aloo Fry ( Potato Fry)

 Aloo Fry is an India side dish cook with potatoses , spices and herb. It can serve together with Rasam or Sambar. Becasue yesterday i cooked Rasam, so i do this together for the dinner.

Ingrediet : 
2pcs - Potatoes

1stalk - Curry Leaf

1tsp - Cumin Seed

1tsp - Mustard Seed

1/2 tsp - Tumeric Powder

1tsp - Garam Masala

1tsp - Chili Powder

1/2 tsp - Salt

Instruction:

1. Add enough water and let the potatoes cooked

2. After cooked remote the potatoes skin and but into cube

3. Heat a pan with oil, add in cumin seed, mustard seed and curry leaf , stir it until aroma come out.

4. Add in potatoes cube and keep stir.

5. Add in tumeric powder, garam masala and salt, then continues stir it

6. Cover the lid with high fire and let it cook 2min, then open liq can stir it well

7. Cover again and turn to middle fire and cook about 4min. 

8.Then open liq and stir well , after can be served.

Rasam

Yesterday my husband said his body has little bit pain and he hints that he quite sometime didn't have Rasam. So tonight i cooked for him. He was told me before Rasam have some medicanal values and most indian family will cook few time a month. 

Rasam is a South Indian traditional soup and it made with tamarind & tomato, warming spices and aromatic herbs. It helpful in digestion and also great to have it during cold & stomach no good time.

Some of the people like to use readymade powder, but i tried before the taste not so nice. It better use the tranditional way to cook it. 

Let's prepare the ingredient.

Ingredient : 

Part A - have to use stone mortar and pestle smach 

8glove - Garlic

1stalk - Curry Leaf

2tsp - Cumin Seed

2tsp - Peppercorn 

2pcs - Green Chili (Optional)

Part B - Soak it

80g - Tamarind Paste

1 1/2 cup - Water

2pcs - Tomato

Part C 

1tsp - Mustard Seed

2pcs - Dry Chili

1stalk - Curry Leaf

1tsp - Hinger/Asafoetida

1tsp - salt

1cup - Water

2stalk - Coriander Leaf

Instruction : 

1. Soak the Tamarind Paste with water and put aside.

2. Use stone mortar and pestle smach part A ingredient . 1st add in garlic & curry leaf ( i didn't add green chili) , then start smach

3. Add in the cumin seed and peppecorn then smatch well and put aside.

4. Remove the Tamarind seed from the trmarind water, then use hand smach the tomato and soak in tamarind water

5. Heat a pan with oil, add in mustard seed then follow by dry chili and stir.

6. Add in Curry leaf and stir, then add in the part A ingredient into it and keep stir

7, Add in Hinger/Asafoetida and mix well

8.Add in tomato tamarind water and salt and stir well

9.Let it cook until boiled, then close fire and add in coriander leaf, then can be served. 

Curry Creamy Butter Chicken

Ingredient :

50g       Butter

5clove  Garlic

2pcs     Chili Padi

2stalk   Curry Leef

300g     Evaporated Milk

1tsp      Sugar

Marinated Chicken

1pcs     Egg

1tsp      Salt

1tbsp    Curry Powder

2tbsp    Oster Sauce

3tbsp    Corn Flour

1/4cup  Water

Instruction :

1. Marinate the Chicken and put in fridge at least 30min

2. Start Fried Chicken ( Tip some rice flour or corn flour before fry)

3. Heat another pan with butter and in fine chop garlic and cut chili padi, then follow by curry leaf

4. Until the aroma come out, add in Evaporated Milk

5. Add Sugar and keep boil until the sauce become thicken 

6. Add in the fried chicken and mix well with the sauce then can be serve.