Ingredients A
250gm - Marinated Boneless Chicken Breast
20gm -Leek Cut Julienne
20gm -Celery Cut Julienne
20gm -Carrot cut Julienne
1 whole -Garlic slice
2 pcs -Broccoli
Ingredients B
100ml -Olive Oil
2 pcs -Black Olive Cut into two
1 Bdle -English Parsley
2 Tbsp - Dijon Mustard
4 Tbsp -President Cream
4Tbsp -Chicken Volute
4Tbsp -Chicken Stock
A dash -Salt and Pepper powder
1 Tsp -Unsalted Butter
A dash -Crashed Peppercorn
1. Cut and d bone the Chicken Breast and Marinate with red seasoning and olive oil.
2. Heat the pan and put olive oil and pan fried the chicken breast just to seal the surface of the chicken breast and after that, transfer the chicken breast in roasting pan and bake in the oven at 250°c for 17 minutes.
3. Saute all julienne vegetables and garlic with a remainder olive oil in 1 minute and season to test.
4. Transfer all julienne vegetables to dinner plate and arrange on the center of the plate.
5. Follow by Chicken breast on top.
6. In a Sauce pan, heat the olive oil and saute Parsley and put in chicken Volute, Dijon Mustard, President Cream and Chicken stock. Keep on stirring the sauce and season salt and pepper to test and Monte with Butter
7. Pour the sauce over chicken and surrounding. Garnish with Black Olive and Crushed Peppercorn
Monday, April 26, 2010
Mongkos Chicken Rolled
Ingredients
250gm – Boneless Chicken Breast – Trim and clean
2 slices – Beef Rasher
4 pcs – Black Olive
4 stick – Asparagus – Trim and cut into two
4 slice – Carrot
2 pcs – Broccoli – cut into small pieces
4 Tbsp – Olive Oil
Sprig of Chop Parsley
A sprinkle of Paprika-for marinate the Chicken Breast
Salt and Pepper to test
5 Tbsp -Chicken Volute
1 Lemon Wedges
1 Tbsp – Dijon Mustard
2 Tbsp – President Cream or up to your test
1clove – Peeled Garlic and slice
1. Trim and clean the chicken breast and Asparagus, season and rolled with Beef Rasher.
2. Seal the Chicken Breast upside down in a sauteing pan for 1 minute after that put in the oven with temperature 200°C for 8- 12 minutes or up to your satisfaction.
3. Heat the olive oil in a frying pan, Saute the Garlic until golden brown, put in remainder Asparagus, Carrot, Broccoli, Chopped Parsley and season to test.
4. After that, transfer the vegetables to plate and arrange nicely in the center or up to your needs.
5. Once the chicken is cooked, arrange on top of vegetables.
6. To make the sauce, heat up the sauce pan, put in the Chicken stock/volute, Mustard, lemon juice and the cream and season to test. Lastly, once the sauce is ready, Monte with half teaspoon unsalted Butter and pour the sauce over the chicken or at surrounding to garnish.
Asam Pedas Oxtail
Bahan-Bahan:
BAHAN A:
1kg tulang lembu//kambing
BAHAN B:
cili kering 10tangkai ( ikut citarasa)
10biji bawang merah
5biji bawang putih
1inci halia
sedikit belacan
BAHAN C :
3batang serai dibakar dan ketuk
1inci lengkuas dibakar dan ketuk
3ulas bawang merah (dihiris halus)
sedikit halba
air asam jawa
garam dan bahan perasa (secukup rasa)
kerisik Cara: rebus tulang sehingga empuk dan ketepikan
kisar bahan2 B sehingga halus
panas kan minyak , masukkan bahan2 C dan seterusnya tumis sehingga naik bau nya
masukkan bahan B ; goreng garing .
apabila sudah garing , masukkan tulang yang direbus dan gaul sehingga sebati .
masukkan air asam jawa dan semangkuk air , garam , kerisik dan bahan perasa .
angkat setelah mendidih .
masukkan daun limau purut(ikut citarasa anda) Cadangan Hidangan: hidangan boleh dimakan bersama sama nasi putih , ikan kering dan sambal belacan . ianya jga boleh dicicah bersama roti .
BAHAN A:
1kg tulang lembu//kambing
BAHAN B:
cili kering 10tangkai ( ikut citarasa)
10biji bawang merah
5biji bawang putih
1inci halia
sedikit belacan
BAHAN C :
3batang serai dibakar dan ketuk
1inci lengkuas dibakar dan ketuk
3ulas bawang merah (dihiris halus)
sedikit halba
air asam jawa
garam dan bahan perasa (secukup rasa)
kerisik Cara: rebus tulang sehingga empuk dan ketepikan
kisar bahan2 B sehingga halus
panas kan minyak , masukkan bahan2 C dan seterusnya tumis sehingga naik bau nya
masukkan bahan B ; goreng garing .
apabila sudah garing , masukkan tulang yang direbus dan gaul sehingga sebati .
masukkan air asam jawa dan semangkuk air , garam , kerisik dan bahan perasa .
angkat setelah mendidih .
masukkan daun limau purut(ikut citarasa anda) Cadangan Hidangan: hidangan boleh dimakan bersama sama nasi putih , ikan kering dan sambal belacan . ianya jga boleh dicicah bersama roti .
Kolin Mongkos Beef Rendang
INGREDIENTS
* 3/8 pound shallots
* 3 cloves garlic
* 15 dried red chili peppers
* 5 slices fresh ginger root
* 5 lemon grass, chopped
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons cumin seeds
* 1 pinch whole nutmeg
* 1 tablespoon vegetable oil
* 1 1/4 pounds beef stew meat, cut into 1 inch cubes
* 1 1/2 tablespoons white sugar
* 2 cups shredded coconut
* 5 whole cloves
* 1 cinnamon stick
* 1 2/3 cups coconut milk
* 7/8 cup water
* salt to taste
DIRECTIONS
1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste
* 3/8 pound shallots
* 3 cloves garlic
* 15 dried red chili peppers
* 5 slices fresh ginger root
* 5 lemon grass, chopped
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons cumin seeds
* 1 pinch whole nutmeg
* 1 tablespoon vegetable oil
* 1 1/4 pounds beef stew meat, cut into 1 inch cubes
* 1 1/2 tablespoons white sugar
* 2 cups shredded coconut
* 5 whole cloves
* 1 cinnamon stick
* 1 2/3 cups coconut milk
* 7/8 cup water
* salt to taste
DIRECTIONS
1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste
Mount Maringe Beef
Mount Maringe Beef
Ingredients:
600g beef with fat (thickly sliced)
3 litre water
4 dried assam slices
Thickly sliced
5 shallots
4 cloves garlic
5cm piece ginger
5cm piece galangal
Split lengthwise
3 red chillies
3 green chillies
Sugar, salt to taste
Method:
1. Put the beef in a pan. Bring to the boil till tender.
2. Add in the assam slices, all the sliced ingredients, and both the red and green chilies.
3. Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
4. Dish out and serve hot with rice.
Ingredients:
600g beef with fat (thickly sliced)
3 litre water
4 dried assam slices
Thickly sliced
5 shallots
4 cloves garlic
5cm piece ginger
5cm piece galangal
Split lengthwise
3 red chillies
3 green chillies
Sugar, salt to taste
Method:
1. Put the beef in a pan. Bring to the boil till tender.
2. Add in the assam slices, all the sliced ingredients, and both the red and green chilies.
3. Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
4. Dish out and serve hot with rice.
Shallow frying Beef Sate
Ingredients
1 1/4 lb. beef, cut into bite sized pieces
3 cloves garlic, chopped finely
2 stalks lemon grass
3/4 inch piece ginger, chopped finely
3/4 inch galangal root, chopped finely
1 tsp turmeric powder
3 tsp sugar
salt to taste
2 cups oil
Method of Preparation
Grind finely lemon grass, ginger, and galangal and turmeric powder. Marinate beef with
grounded mixture for 4 hours. Heat oil in deep pot and deep fry until meat is cooked.
Serve on a bed of lettuce.
1 1/4 lb. beef, cut into bite sized pieces
3 cloves garlic, chopped finely
2 stalks lemon grass
3/4 inch piece ginger, chopped finely
3/4 inch galangal root, chopped finely
1 tsp turmeric powder
3 tsp sugar
salt to taste
2 cups oil
Method of Preparation
Grind finely lemon grass, ginger, and galangal and turmeric powder. Marinate beef with
grounded mixture for 4 hours. Heat oil in deep pot and deep fry until meat is cooked.
Serve on a bed of lettuce.
Sungi Kerau Style Beef, Prawn, Chicken Curried Noodle
Ingredients
1 lb finely sliced beef
1/2 lb prawns, cooked and shelled
1 cup cooked chicken
2 tablespoons curry powder
4 ounces butter
1 tablespoon celery, chopped
1 onion, chopped
2 cups carrot, chopped
1 cup cabbage, shredded
1/2 teaspoon black pepper
1 garlic clove, crushed and chopped
1 lb noodles, cooked
1 cup chicken stock
1/2 teaspoon salt
Directions
1. Mix together the beef, prawns and chicken with the curry powder. 2. Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes. Stir, cover, and cook for 5 minutes.3. Add the vegetables, garlic and pepper, cook for 3 minutes. 4. Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes. 6. Serve with a green crisp salad
1 lb finely sliced beef
1/2 lb prawns, cooked and shelled
1 cup cooked chicken
2 tablespoons curry powder
4 ounces butter
1 tablespoon celery, chopped
1 onion, chopped
2 cups carrot, chopped
1 cup cabbage, shredded
1/2 teaspoon black pepper
1 garlic clove, crushed and chopped
1 lb noodles, cooked
1 cup chicken stock
1/2 teaspoon salt
Directions
1. Mix together the beef, prawns and chicken with the curry powder. 2. Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes. Stir, cover, and cook for 5 minutes.3. Add the vegetables, garlic and pepper, cook for 3 minutes. 4. Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes. 6. Serve with a green crisp salad
Hotchpotch – Hut spot (Holland)
Ingredients:-
300gm – Beef Cube Roll
200gm – Potato- peeled and cut cube
150gm – Carrot – peeled and cut cube
1 stalk – Celery – roughly cut
100gm – Big onion roughly cut
2pcs – Bay leaf
100 ml – Fresh milk
2 Tbsp – Unsalted Butter
Salt and Pepper
For Garnishing:
Broccoli
Black olive
Crushed Peppercorn
Parsley oil
Natural Gravy of its own – Gravy from the stock
Method of Preparations
1. Simmer the meat for about 2 hours in water
2. Add the onions, potatoes, Celery and Carrot. Simmer approximately 30 minutes or until the vegetables are tender, adding more water if necessary
3. Remove the meat and keep warm. Mashed the vegetables, “hutspot”, adding butter and milk to obtain the desired consistency. The mixture will be quite solid. Season to test.
4. Slice the meat and served the “hutspot” with a dab of butter on top.
300gm – Beef Cube Roll
200gm – Potato- peeled and cut cube
150gm – Carrot – peeled and cut cube
1 stalk – Celery – roughly cut
100gm – Big onion roughly cut
2pcs – Bay leaf
100 ml – Fresh milk
2 Tbsp – Unsalted Butter
Salt and Pepper
For Garnishing:
Broccoli
Black olive
Crushed Peppercorn
Parsley oil
Natural Gravy of its own – Gravy from the stock
Method of Preparations
1. Simmer the meat for about 2 hours in water
2. Add the onions, potatoes, Celery and Carrot. Simmer approximately 30 minutes or until the vegetables are tender, adding more water if necessary
3. Remove the meat and keep warm. Mashed the vegetables, “hutspot”, adding butter and milk to obtain the desired consistency. The mixture will be quite solid. Season to test.
4. Slice the meat and served the “hutspot” with a dab of butter on top.
Sambal Sting Ray- BBQ
Ingredients
1 Tbsp - tamarind pulp, soaked in
3 Tbsp- water
3 Tbsp- oil
1 Tsp- salt
2 Tbsp- coconut cream
1 kg - stingray, divided into 4 portions
fresh banana leaves or aluminum foil
1 lemon (or a few limes)
Spice Paste
1cup- shallot
2 cloves- garlic
½ Tsp- shrimp paste (belacan)
2 Tbsp - ground dried chili
2 slices- galangal (or ginger)
2 Tbsp- water
1. Stir and strain the tamarind water and discard any solids. Grind Spice Paste ingredients until fine. Heat oil in skillet, sauté the paste until fragrant.
2. Add salt and tamarind water, cook for another 2 minutes. Add coconut cream and cook for 1 minute over low heat.
3. When the mixture is thickened, remove from heat and cool. Coat sting ray pieces (or other fish) with the paste. Place each piece on a large banana leaf/foil. Spread remaining spice mixture over fish.
4. Roll up leaf/foil, and then grill/barbecue the parcels for 8-10 minutes. The length of time required depends on thickness of fish. Serve hot with wedges of lemon/lime and cincaluk (optional).
1 Tbsp - tamarind pulp, soaked in
3 Tbsp- water
3 Tbsp- oil
1 Tsp- salt
2 Tbsp- coconut cream
1 kg - stingray, divided into 4 portions
fresh banana leaves or aluminum foil
1 lemon (or a few limes)
Spice Paste
1cup- shallot
2 cloves- garlic
½ Tsp- shrimp paste (belacan)
2 Tbsp - ground dried chili
2 slices- galangal (or ginger)
2 Tbsp- water
1. Stir and strain the tamarind water and discard any solids. Grind Spice Paste ingredients until fine. Heat oil in skillet, sauté the paste until fragrant.
2. Add salt and tamarind water, cook for another 2 minutes. Add coconut cream and cook for 1 minute over low heat.
3. When the mixture is thickened, remove from heat and cool. Coat sting ray pieces (or other fish) with the paste. Place each piece on a large banana leaf/foil. Spread remaining spice mixture over fish.
4. Roll up leaf/foil, and then grill/barbecue the parcels for 8-10 minutes. The length of time required depends on thickness of fish. Serve hot with wedges of lemon/lime and cincaluk (optional).
Scallop and Prawn wrap with Banana Leaf
Ingredients:
Spice ingredients
6 fresh red chilies, seeded
5 dried red chilies, soaked and seeded
1.5cm fresh turmeric
10 shallots
3 cloves garlic
2 stalks lemon grass, use white part only
2cm galangal
3 candle nut
15g shrimp paste, toasted
Coconut milk custard ingredients
3 large eggs, lightly beaten
150ml thick coconut milk (from 1 grated coconut)
1 tbsp rice flour
1 tbsp corn flour
5 lime leaves, finely shredded
Seasoning
¾ tsp salt
1 tbsp sugar
¾ tsp anchovy stock granules
¼ tsp pepper
8 fairly large whole prawns
8 fresh scallops
24-25 Banana leaves
1 banana leaf
Cut banana leaf into 18cm x 15cm rectangles. Scald the leaves to soften.
Shell the prawns, leaving tails intact. Make a slit on the back of each prawn and de-vein. Press out flat and open up butterfly style. Set the prawns aside. Blend the spice ingredients in a food processor into a fine paste.
Combine coconut milk with rice flour, corn flour and seasoning ingredients. Add beaten eggs and lime leaves. Stir well to mix. Add prawns and scallops to the spiced custard mixture.
Take a piece of banana leaf, form a box-like shape by folding the sides and secure with bamboo toothpicks or staples. Line the base with two Banana leaves. Put a prawn and a scallop on the banana leaves and spoon over 2-3 tablespoons of custard mixture; cover with another banana leaf. Steam the bundles of otak for 12-15 minutes over rapidly boiling water or until custard sets.
Spice ingredients
6 fresh red chilies, seeded
5 dried red chilies, soaked and seeded
1.5cm fresh turmeric
10 shallots
3 cloves garlic
2 stalks lemon grass, use white part only
2cm galangal
3 candle nut
15g shrimp paste, toasted
Coconut milk custard ingredients
3 large eggs, lightly beaten
150ml thick coconut milk (from 1 grated coconut)
1 tbsp rice flour
1 tbsp corn flour
5 lime leaves, finely shredded
Seasoning
¾ tsp salt
1 tbsp sugar
¾ tsp anchovy stock granules
¼ tsp pepper
8 fairly large whole prawns
8 fresh scallops
24-25 Banana leaves
1 banana leaf
Cut banana leaf into 18cm x 15cm rectangles. Scald the leaves to soften.
Shell the prawns, leaving tails intact. Make a slit on the back of each prawn and de-vein. Press out flat and open up butterfly style. Set the prawns aside. Blend the spice ingredients in a food processor into a fine paste.
Combine coconut milk with rice flour, corn flour and seasoning ingredients. Add beaten eggs and lime leaves. Stir well to mix. Add prawns and scallops to the spiced custard mixture.
Take a piece of banana leaf, form a box-like shape by folding the sides and secure with bamboo toothpicks or staples. Line the base with two Banana leaves. Put a prawn and a scallop on the banana leaves and spoon over 2-3 tablespoons of custard mixture; cover with another banana leaf. Steam the bundles of otak for 12-15 minutes over rapidly boiling water or until custard sets.
Ndang Dingan Santen Bunten
Ingredients
Paste
* 3 small dried red chili, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* 1 inch fresh ginger, peeled
* 6 cloves garlic
* 5 macadamia nut
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric
Shrimp
* 1 1/2 lbs large shrimp (about 30)
* 1 1/2 medium red onion, peeled, halved lengthwise and cut into julienne strips
* 2 tablespoons corn oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 teaspoon salt
* 2 tablespoons fresh lime juice, to taste
* steamed rice (to accompany)
Directions
For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
Shell shrimp, leaving tail segment intact, and devein. In a colander, rinse shrimp and drain well. Heat a large skillet over moderately low heat until hot. Cook paste in oil, stirring until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes. Serve shrimp with rice.
Paste
* 3 small dried red chili, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* 1 inch fresh ginger, peeled
* 6 cloves garlic
* 5 macadamia nut
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric
Shrimp
* 1 1/2 lbs large shrimp (about 30)
* 1 1/2 medium red onion, peeled, halved lengthwise and cut into julienne strips
* 2 tablespoons corn oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 teaspoon salt
* 2 tablespoons fresh lime juice, to taste
* steamed rice (to accompany)
Directions
For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
Shell shrimp, leaving tail segment intact, and devein. In a colander, rinse shrimp and drain well. Heat a large skillet over moderately low heat until hot. Cook paste in oil, stirring until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes. Serve shrimp with rice.
Mangui Bilada Peder
Ingredients
2 large eggplant or 4 small eggplant, halved
5 tablespoons coconut oil
4 shallot, chopped
3 cloves garlic, chopped
2 cm ginger or galangal, chopped
4 red chilies
400 g tomato, chopped or 1 can of peeled tomato
2 lime, juice of
salt
Directions
Halve the eggplants and brush them with 3 tablespoons of oil. Place them on a tray and bake at 180 degrees Celsius for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chilies into a paste with a mortar and pestle. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. Stir in the lime juice. Place the eggplant in a bowl and pour over the sauce. Serve with rice or cut the eggplants and serve as part of a banquet.
2 large eggplant or 4 small eggplant, halved
5 tablespoons coconut oil
4 shallot, chopped
3 cloves garlic, chopped
2 cm ginger or galangal, chopped
4 red chilies
400 g tomato, chopped or 1 can of peeled tomato
2 lime, juice of
salt
Directions
Halve the eggplants and brush them with 3 tablespoons of oil. Place them on a tray and bake at 180 degrees Celsius for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chilies into a paste with a mortar and pestle. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. Stir in the lime juice. Place the eggplant in a bowl and pour over the sauce. Serve with rice or cut the eggplants and serve as part of a banquet.
Saga-saga Mentu
Ingredients:
2 each carrots finely
2 medium potatoes sliced
1 cup cabbage shredded
2 cups bean sprouts
1 tablespoon vegetable oil
1 cup tofu cut in 1 inch cubes
1 cup cucumber sliced
2 medium tomatoes sliced
1 each scallions, spring or green onions
Sauce / kuah sate
1 tablespoon vegetable oil
1 each garlic clove crushed
1 small onion grated
1 each green chili pepper finely chopped
1/2 cup peanut butter crunchy
1 teaspoon lemon juice or vinegar
1/2 cup coconut creamed
1/2 cup water
1 x salt
Directions
Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1-2
minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5
minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter,
potatoes, then bean sprouts, carrots and cucumber.
Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk
and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon
juice/coconut milk if necessary.
To serve, pour the hot sauce over the vegetables and garnish
with scallion, onion slices.
2 each carrots finely
2 medium potatoes sliced
1 cup cabbage shredded
2 cups bean sprouts
1 tablespoon vegetable oil
1 cup tofu cut in 1 inch cubes
1 cup cucumber sliced
2 medium tomatoes sliced
1 each scallions, spring or green onions
Sauce / kuah sate
1 tablespoon vegetable oil
1 each garlic clove crushed
1 small onion grated
1 each green chili pepper finely chopped
1/2 cup peanut butter crunchy
1 teaspoon lemon juice or vinegar
1/2 cup coconut creamed
1/2 cup water
1 x salt
Directions
Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1-2
minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5
minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter,
potatoes, then bean sprouts, carrots and cucumber.
Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk
and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon
juice/coconut milk if necessary.
To serve, pour the hot sauce over the vegetables and garnish
with scallion, onion slices.
Borneo Beef Tartar
Ingredient A
250gm-Freshly minced Beef Tenderloin (all meat. No join)
10pcs - slice Black Olive
4 Tbsp - Tabasco
2 Tbsp - Lea & Perrine
Salt & Pepper - To test
1 Tsp - Cayenne Pepper
Ingredient B
20 pcs - Prawn Crackers (deep fried)
20 slice - Cucumber
500ml - Serian Palm Oil
Chopped Fresh Parsley
1. Using a mincer, minced the Beef Tenderloin and transfer to stainless steel mixing bowl.
2. Mix together all ingredients A and using a clean wooden spoon, stir all the mixture until combine.
3. Check the seasoning. If all the mixture is completed, Cover using plastic wrap and keep cool at 2-4 degree Celsius for 30 minutes.
4. While waiting for the beef mixture to get cold, using a deep fryer, heat up the oil at 180 degree Celsius. Deep fried the prawn crackers, strain and put aside on a pastry proof oil paper.
5. Once the prawn crackers are warm, arrange nicely in a plate with dolly paper.
6. The next step put a slice of cucumber on top of a piece of prawn cracker.
7. Using a teaspoon, scoop at one time Beef Tartar and place in on top of Cucumber and garnish with a slice of Black Olive and a drop of Tabasco. You can use a coriander leaf for garnish too.
Saturday, April 24, 2010
Braised Abalone with Black Moss
1 cans of Abalone
½ head of lettuce
30 gm black sea moss
½ tsp. salt
3 Tbsp. oil
2½ Tbsp. oyster sauce
1 tsp light soy sauce
2 tsp dark soy sauce
1 Cup water
Pinch of sugar
2 tsp corn flour
How to make it?
· Steamed the Abalone, together with the liquid from the can, in a bowl over a pan of hot water for one hour
· Blanch the lettuce leaves in boiling water, drain and arrange on serving dish as a base
· Soak the black moss for 10 minutes in water and drain. Combine the black moss and abalone slices with the remaining ingredients, except the corn flour and simmer in a pan for 10 minutes. Transfer the abalone slices onto the serving dish that has been lined with blanched lettuce leaves.
· Retain the sauce and thicken with corn flour (mixed with water) not too thick and not too watery just slightly same as making sauce technique and pour over the abalone. Garnish as you wish.
½ head of lettuce
30 gm black sea moss
½ tsp. salt
3 Tbsp. oil
2½ Tbsp. oyster sauce
1 tsp light soy sauce
2 tsp dark soy sauce
1 Cup water
Pinch of sugar
2 tsp corn flour
How to make it?
· Steamed the Abalone, together with the liquid from the can, in a bowl over a pan of hot water for one hour
· Blanch the lettuce leaves in boiling water, drain and arrange on serving dish as a base
· Soak the black moss for 10 minutes in water and drain. Combine the black moss and abalone slices with the remaining ingredients, except the corn flour and simmer in a pan for 10 minutes. Transfer the abalone slices onto the serving dish that has been lined with blanched lettuce leaves.
· Retain the sauce and thicken with corn flour (mixed with water) not too thick and not too watery just slightly same as making sauce technique and pour over the abalone. Garnish as you wish.
Mandarin Sesame Beef
Marinating:
1 Tbsp. soy sauce
1 Tbsp. sugar
1Tsp. ground ginger
1 Tsp. garlic powder
1 Tsp. cooking wine/Hua Toew Chiew
1 Tbsp. Hoi Sin Sauce (Plum Sauce)
½ tsp. sesame oil
1 tsp. salt
500 gm sliced beef tenderloin
2 Tbsp. cooking oil
2 Tbsp. Sesame seeds
½ cucumber, shredded
2 spring onions (white part only), shredded
How to make?
· Mixed the marinade ingredients together, and marinate the beef for a minimum of 30 minutes.
· Heat cooking oil in wok over low heat and cook the beef piece by piece until it is tender or the doneness is up to you whether is well done or medium
· Sprinkle sesame seeds over the beef and place on a serving dish. Place the shredded cucumber at either end of the dish and garnish with spring onions.
@@@@
Five Spice Duck
1 large duck
2 Tbsp. five spice powder
5 gm whole cloves
10 slices of local ginger
1 Cup dark soy sauce
1 Cup Water
How to make it?
· Rub five spice powder all over the duck
· Place the duck in a large wok or saucepan with all the remaining ingredients.
· Simmer for a minimum of 2 hours or until the duck is tender.
· Garnish to your satisfaction.
1 Tbsp. soy sauce
1 Tbsp. sugar
1Tsp. ground ginger
1 Tsp. garlic powder
1 Tsp. cooking wine/Hua Toew Chiew
1 Tbsp. Hoi Sin Sauce (Plum Sauce)
½ tsp. sesame oil
1 tsp. salt
500 gm sliced beef tenderloin
2 Tbsp. cooking oil
2 Tbsp. Sesame seeds
½ cucumber, shredded
2 spring onions (white part only), shredded
How to make?
· Mixed the marinade ingredients together, and marinate the beef for a minimum of 30 minutes.
· Heat cooking oil in wok over low heat and cook the beef piece by piece until it is tender or the doneness is up to you whether is well done or medium
· Sprinkle sesame seeds over the beef and place on a serving dish. Place the shredded cucumber at either end of the dish and garnish with spring onions.
@@@@
Five Spice Duck
1 large duck
2 Tbsp. five spice powder
5 gm whole cloves
10 slices of local ginger
1 Cup dark soy sauce
1 Cup Water
How to make it?
· Rub five spice powder all over the duck
· Place the duck in a large wok or saucepan with all the remaining ingredients.
· Simmer for a minimum of 2 hours or until the duck is tender.
· Garnish to your satisfaction.
SNACK MENU
SNACK MENU
COLD PRICE / PC PRIZE / DZ
Asparagus Wrapped with Roasted Beef B$0.80 B$8.80
Assorted Finger Sandwiches B$0.70 B$7.70
Beef Salami & Herb Cheese Omelet B$0.90 B$9.90
Beef Tartar on Crisp Prawn Cracker B$0.70 B$7.70
Cherry Tomato with Smoked Beef Salami B$0.90 B$9.90
Chicken Salad/Tortilla with Coriander B$0.80 B$8.80
Eggplant Tapenade on Pita Bread B$0.80 B$8.80
Empanaditas of Fresh Prawns, Tomatoes B$1.00 B$11.00
Open Mini Smoked Salmon Sandwiches B$1.00 B$11.00
Prawn Mango Cocktail on Chinese Spoon B$0.80 B$8.80
Shaved Smoked Beef Bacon/Rock Melon B$0.70 B$7.70
Smoked Salmon on Rice Wafers B$1.00 B$11.00
Smoked Salmon with Horseradish/Mascarpone B$1.20 B$13.20
Tandoori Chicken with French Bread B$1.00 B$11.00
Vegetable Crudities with Assorted Dip B$5.00 per plate
HOT
Chicken / Beef Satay 3 pcs B$1.00 B$4.00
Creamy Smoked Salmon Tartlets B$0.90 B$9.90
Meat Balls with Sesame Seed & Plum Sauce B$0.60 B$6.60
Mini Chicken Fingers B$0.70 B$7.70
Mini Curry Puff – Chicken / Beef B$0.60 B$6.60
Baked Curry Puff B$0.70 B$7.70
Mini Fish Fingers B$0.60 B$6.60
Mini Roti John – Chicken / Beef B$0.60 B$6.60
Samosa Chicken / Beef / Vegetable B$0.40 B$4.40
Spicy Thai Fish Cake B$0.90 B$9.90
Spring Roll – Chicken / Vegetable B$0.40 B$4.40
Chicken Boxing B$0.90 B$9.90
Tempura King Prawn with Mango Chili Sauce B$1.20 B$13.20
SWEETS
Egg Tart B$0.60 B$6.60
Blueberry Tart B$0.60 B$6.60
Strawberry Tart B$0.60 B$6.60
Kiwi Tart B$0.60 B$6.60
Fruit Tart B$0.60 B$6.60
Beef Tart B$0.60 B$6.60
Chicken Tart B$0.60 B$6.60
Cream Puff B$0.60 B$6.60
Mamon Cake Cup B$0.70 B$7.70
MALAY KUEH
Kusui Pandan B$0.40 B$4.40
Kusui Keladi B$0.40 B$4.40
Kusui Gula Apong B$0.40 B$4.40
Kueh Lenggang B$0.40 B$4.40
COLD PRICE / PC PRIZE / DZ
Asparagus Wrapped with Roasted Beef B$0.80 B$8.80
Assorted Finger Sandwiches B$0.70 B$7.70
Beef Salami & Herb Cheese Omelet B$0.90 B$9.90
Beef Tartar on Crisp Prawn Cracker B$0.70 B$7.70
Cherry Tomato with Smoked Beef Salami B$0.90 B$9.90
Chicken Salad/Tortilla with Coriander B$0.80 B$8.80
Eggplant Tapenade on Pita Bread B$0.80 B$8.80
Empanaditas of Fresh Prawns, Tomatoes B$1.00 B$11.00
Open Mini Smoked Salmon Sandwiches B$1.00 B$11.00
Prawn Mango Cocktail on Chinese Spoon B$0.80 B$8.80
Shaved Smoked Beef Bacon/Rock Melon B$0.70 B$7.70
Smoked Salmon on Rice Wafers B$1.00 B$11.00
Smoked Salmon with Horseradish/Mascarpone B$1.20 B$13.20
Tandoori Chicken with French Bread B$1.00 B$11.00
Vegetable Crudities with Assorted Dip B$5.00 per plate
HOT
Chicken / Beef Satay 3 pcs B$1.00 B$4.00
Creamy Smoked Salmon Tartlets B$0.90 B$9.90
Meat Balls with Sesame Seed & Plum Sauce B$0.60 B$6.60
Mini Chicken Fingers B$0.70 B$7.70
Mini Curry Puff – Chicken / Beef B$0.60 B$6.60
Baked Curry Puff B$0.70 B$7.70
Mini Fish Fingers B$0.60 B$6.60
Mini Roti John – Chicken / Beef B$0.60 B$6.60
Samosa Chicken / Beef / Vegetable B$0.40 B$4.40
Spicy Thai Fish Cake B$0.90 B$9.90
Spring Roll – Chicken / Vegetable B$0.40 B$4.40
Chicken Boxing B$0.90 B$9.90
Tempura King Prawn with Mango Chili Sauce B$1.20 B$13.20
SWEETS
Egg Tart B$0.60 B$6.60
Blueberry Tart B$0.60 B$6.60
Strawberry Tart B$0.60 B$6.60
Kiwi Tart B$0.60 B$6.60
Fruit Tart B$0.60 B$6.60
Beef Tart B$0.60 B$6.60
Chicken Tart B$0.60 B$6.60
Cream Puff B$0.60 B$6.60
Mamon Cake Cup B$0.70 B$7.70
MALAY KUEH
Kusui Pandan B$0.40 B$4.40
Kusui Keladi B$0.40 B$4.40
Kusui Gula Apong B$0.40 B$4.40
Kueh Lenggang B$0.40 B$4.40
New Menu Feedback
No Descriptions Good Average Remarks / Action
1. Tomato Mozzarella Salad √ To be in the next menu
2. Avocado Brochette √ To be in the next menu
3. Prawn Wrappers and Roll √ To be in the next menu
-Request with Julienne Vegan
4. Stuffed Bell Pepper √ To be in the next menu (V)
-Request with meat
5. Thai Glass noodle √ To be in the next menu
- Request Average Spicy
6. Clear Tom Yum Soup √ To be in the next menu
Request Average Spicy and chili symbol
7. Mussel Au Gratin √ To be in the next menu
8. Smoked Salmon Carpaccio √ To be in the next menu
-Request Julienne Zucchini on top
9. Pumpkin Soup √ To be in the next menu
10. Water crass Broth with Scallop √ To be in the next menu
-Request to strain the soup
11. Prawn Bisque √ To be in the next menu
12. Minestrone Soup √ To be in the next menu
1. Tomato Mozzarella Salad √ To be in the next menu
2. Avocado Brochette √ To be in the next menu
3. Prawn Wrappers and Roll √ To be in the next menu
-Request with Julienne Vegan
4. Stuffed Bell Pepper √ To be in the next menu (V)
-Request with meat
5. Thai Glass noodle √ To be in the next menu
- Request Average Spicy
6. Clear Tom Yum Soup √ To be in the next menu
Request Average Spicy and chili symbol
7. Mussel Au Gratin √ To be in the next menu
8. Smoked Salmon Carpaccio √ To be in the next menu
-Request Julienne Zucchini on top
9. Pumpkin Soup √ To be in the next menu
10. Water crass Broth with Scallop √ To be in the next menu
-Request to strain the soup
11. Prawn Bisque √ To be in the next menu
12. Minestrone Soup √ To be in the next menu
Spicy Sambel Pelabuhan Ratu
Recipe by Chef Seapul Mustafa
Spicy Sambel Pelabuhan Ratu
Ingredient A
3 pcs - Red Chili
200gm - Shallot
1 Clove - Whole Garlic
200gm - chili padi
1 Tbsp - Belacan (Prawn Paste)
100ml - Cooking Oil
Ingredient B
3 Tbsp - Tomato Ketchup
Sugar - To taste
Salt - To test
Chicken Stock - To test
2 Tbsp - Fish Sauce
100ml - Plain Water
1. Using a Frying Pan, Heat up cooking oil. Sauté the ingredient A until nice flavor smell come out or repeat stirring occasionally until the ingredient half cook.
2. Transfer all the ingredients the food Blender and blend with 100ml of plain Water until the ingredient are well blended or combine together.
3. After that, transfer all blended ingredients to one clean mixing bowl.
4. Using frying pan, heat up a reminder cooking oil for 5 second and put in all the mixture and stir it for 5 minutes at lower fire (or not to burn it)until all the mixture are slightly combine.
5. Lastly, season the mixture with ingredient B and check the seasoning up to you test and it is ready to serve.
6. This sambel is suitable for Bakso or any kind of Noodle soup or with other dishes up to you satisfaction.
7. Thank you Chef Seapul Mustafa
Spicy Sambel Pelabuhan Ratu
Ingredient A
3 pcs - Red Chili
200gm - Shallot
1 Clove - Whole Garlic
200gm - chili padi
1 Tbsp - Belacan (Prawn Paste)
100ml - Cooking Oil
Ingredient B
3 Tbsp - Tomato Ketchup
Sugar - To taste
Salt - To test
Chicken Stock - To test
2 Tbsp - Fish Sauce
100ml - Plain Water
1. Using a Frying Pan, Heat up cooking oil. Sauté the ingredient A until nice flavor smell come out or repeat stirring occasionally until the ingredient half cook.
2. Transfer all the ingredients the food Blender and blend with 100ml of plain Water until the ingredient are well blended or combine together.
3. After that, transfer all blended ingredients to one clean mixing bowl.
4. Using frying pan, heat up a reminder cooking oil for 5 second and put in all the mixture and stir it for 5 minutes at lower fire (or not to burn it)until all the mixture are slightly combine.
5. Lastly, season the mixture with ingredient B and check the seasoning up to you test and it is ready to serve.
6. This sambel is suitable for Bakso or any kind of Noodle soup or with other dishes up to you satisfaction.
7. Thank you Chef Seapul Mustafa
Madeira Sauce
Madeira sauce is a rich peppery sauce which is traditionally made with Madeira wine and served with meats like roast beef and chicken. The sauce is a bit complex, and it can take a long time to make Madeira in the traditional way, but the time investment is worth the flavor. For people who do not want to make their own Madeira sauce, the sauce is sometimes available at markets, especially during the holiday season, when people want to use it with dishes like roast goose and lamb. “A good base lightly flavored with Madeira will produce one of the greatest of all sauces." Raymond Sokolov, the Saucer’s Apprentice
The history of Madeira wine goes back to 1418 and the wine initially was not fortified. It was ordinary wine that was a favorite of George Washington who was believed to have drunk a pint of it daily.
This classic Madeira sauce recipe goes well with beef, chicken, chops or veal.
Ingredients:
• 3 tablespoons finely chopped shallots
• 1 oz. Butter (1/4 stick)
• 1/2 pound white mushrooms, sliced (optional)
• 1/2 teaspoon. cracked peppercorn
• 1 bay leaf
• 1 sprig fresh thyme (1/4 tsp. dried)
• 1/4 cup red wine
• 3/4 cup Madeira wine
• 1 cup Brown Sauce
• 1/4 cup heavy cream (optional)
Procedures
In a medium sized saucepan, saute shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until mushrooms are tender. (Approx. 3 minutes). Remove mushrooms and set aside.
Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Madeira wine and bring to boil.
Add Brown sauce and whisk until incorporated into the sauce. Return mushrooms to pan and add heavy cream and reduce briefly.
Serve over beef, veal, pork, chicken or other grilled or roasted meats. The heavy cream is strictly optional and gives the sauce a richer color and flavor.
The history of Madeira wine goes back to 1418 and the wine initially was not fortified. It was ordinary wine that was a favorite of George Washington who was believed to have drunk a pint of it daily.
This classic Madeira sauce recipe goes well with beef, chicken, chops or veal.
Ingredients:
• 3 tablespoons finely chopped shallots
• 1 oz. Butter (1/4 stick)
• 1/2 pound white mushrooms, sliced (optional)
• 1/2 teaspoon. cracked peppercorn
• 1 bay leaf
• 1 sprig fresh thyme (1/4 tsp. dried)
• 1/4 cup red wine
• 3/4 cup Madeira wine
• 1 cup Brown Sauce
• 1/4 cup heavy cream (optional)
Procedures
In a medium sized saucepan, saute shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until mushrooms are tender. (Approx. 3 minutes). Remove mushrooms and set aside.
Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Madeira wine and bring to boil.
Add Brown sauce and whisk until incorporated into the sauce. Return mushrooms to pan and add heavy cream and reduce briefly.
Serve over beef, veal, pork, chicken or other grilled or roasted meats. The heavy cream is strictly optional and gives the sauce a richer color and flavor.
Friday, April 23, 2010
MENU A - $18.00 PER HEAD
MENU A - $18.00 PER HEAD
Salad
Mix Green Salad
Pineapple and Chicken Salad
Thai glass noodle Salad
Soup
Pumpkin Soup
Main Dishes
Plain Rice
Pilaf Rice
Roast Beef with Sarawak Peppercorn
Lemon Chicken Chinese style
Thai Mango Fish
Vietnamese Prawn
Stir fried Hong kong Kailan Garlic Oyster
Dessert
Assorted Mix Fruit
Assorted Pastry
Cream Caramel
Salad
Mix Green Salad
Pineapple and Chicken Salad
Thai glass noodle Salad
Soup
Pumpkin Soup
Main Dishes
Plain Rice
Pilaf Rice
Roast Beef with Sarawak Peppercorn
Lemon Chicken Chinese style
Thai Mango Fish
Vietnamese Prawn
Stir fried Hong kong Kailan Garlic Oyster
Dessert
Assorted Mix Fruit
Assorted Pastry
Cream Caramel
Spinach and Feta Cheese Tartlets
Ingredients
• 4 tablespoons unsalted butter
• 3 sheets frozen phyllo Pastry dough, thawed
• 2 tablespoons grated Parmesan cheese
• Vegetable oil, for brushing
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 teaspoon all-purpose flour
• 1/4 cup milk
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 3 1/2 ounces mild goat cheese, softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon white wine vinegar
• 2 large eggs, separated
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• Chopped chives, for garnish
Directions
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another Philo sheet, brush with more butter and sprinkle with teaspoon parmesan. Top with the remaining Philo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, and then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
Spiced Chickpea Soup
Spiced Chickpea Soup
Ingredients
• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 1 (5-ounce) package pre-washed baby spinach
Directions
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and sauté a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired
Ingredients
• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 1 (5-ounce) package pre-washed baby spinach
Directions
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and sauté a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired
Salmon Steak En Choudfroid
24 Salmon Steaks and 250gm each
2 liters of court bouillon
2 Tbsp. Olive Oil
2 Shallots – Finely Chopped
2 dsp paprika pepper
2 dsp tomato puree
1500 ml mayonnaise
60gm gelatin
450ml aspic jelly
Juice strained from the tomato seed
Garnish
750 ml - aspic jelly
Few sprigs of chervil or cucumber skin
12 tomatoes, skinned, deseeded and chopped
250 gm – shelled prawns or shrimp
How to do?
Cover the fish with hot bouillon and poached in pre-set oven gas mark 4 (180°C / 350°F) for 20 minutes. Allow to in the liquid, then remove the skin and bones. Divide each steak into two. Bind each piece in muslin clothes and press between plates until cold. Place the fish on a cake rack with a tray underneath.
Meanwhile, heat oil, add shallots and cook to soften. Add paprika, tomato puree and strained tomato juices and cook for 2-3 minutes, strain and cool. Flavor the mayonnaise with tomato puree and paprika. Dissolve the gelatin in the ¾ pint aspic jelly over a gentle heat and add the mayonnaise. When on the point of setting, baste over the salmon steak.
Decorate each steak with the chervil or cucumber strips (dipped in aspic jelly) and then baste again with cool aspic jelly. Arrange on a serving platter and garnish with chopped tomatoes, prawns and remaining aspic jelly (chopped)
2 liters of court bouillon
2 Tbsp. Olive Oil
2 Shallots – Finely Chopped
2 dsp paprika pepper
2 dsp tomato puree
1500 ml mayonnaise
60gm gelatin
450ml aspic jelly
Juice strained from the tomato seed
Garnish
750 ml - aspic jelly
Few sprigs of chervil or cucumber skin
12 tomatoes, skinned, deseeded and chopped
250 gm – shelled prawns or shrimp
How to do?
Cover the fish with hot bouillon and poached in pre-set oven gas mark 4 (180°C / 350°F) for 20 minutes. Allow to in the liquid, then remove the skin and bones. Divide each steak into two. Bind each piece in muslin clothes and press between plates until cold. Place the fish on a cake rack with a tray underneath.
Meanwhile, heat oil, add shallots and cook to soften. Add paprika, tomato puree and strained tomato juices and cook for 2-3 minutes, strain and cool. Flavor the mayonnaise with tomato puree and paprika. Dissolve the gelatin in the ¾ pint aspic jelly over a gentle heat and add the mayonnaise. When on the point of setting, baste over the salmon steak.
Decorate each steak with the chervil or cucumber strips (dipped in aspic jelly) and then baste again with cool aspic jelly. Arrange on a serving platter and garnish with chopped tomatoes, prawns and remaining aspic jelly (chopped)
Spice Lamb Cutlet with Bean Pure
(Serves 2-3)
Ingredients:
2 large potatoes cut into 1.5cm pieces
4 tablespoons olive oil
40g breadcrumbs
1 garlic clove, crushed
2 tablespoons freshly-chopped coriander
1 teaspoons ground coriander
1 teaspoon ground cumin
1 egg-yolk
1 rack of lamb, chinned and trimmed
4 large flat mushrooms
150g baby frozen broad beans
1 tablespoon freshly-chopped mint
100ml white wine
Salt and pepper
How to do?
* Toss the potatoes with 2 tablespoons of the oil and salt and pepper in small, sturdy roasting pan. Roast in a preheated oven 200 degree Celsius, for 15 minutes.
* Mix together breadcrumbs, garlic, fresh coriander, spices and seasoning. Cut away any thick areas of fat from the skinned side of the lamb. Brush the lamb with egg-yolk and spoon the breadcrumb mixture over, pressing down gently with back of the spoon. Brush the mushrooms with the remaining oil and a little seasoning.
* Turn the potatoes in the pan and add the lamb, crusted-side uppermost. Return to the oven for 30 minutes. (the cutlet will still be slightly pink in the middle after this time, so cook for a little longer if you prefer them well done)
* After 15 minutes of the cooking time, turn the potatoes in the oil and add the mushrooms. Return to the oven for the remaining time. Drain the meat to a board. Cover with foil and leave to rest for 15 minutes. Transfer the potatoes and mushrooms to a warmed serving dish.
* Add the broad beans, mint and wine to the roasting pan, and cook over a gentle heat for 5 minutes until the beans are tender. Tip into a blender or processor and blend until smooth. Check the seasoning and spoon on to warmed serving plates. Carve the lamb into cutlets and add to the plates with mushrooms and potatoes. Garnish to your perfection and it`s ready to serve hot.
Ingredients:
2 large potatoes cut into 1.5cm pieces
4 tablespoons olive oil
40g breadcrumbs
1 garlic clove, crushed
2 tablespoons freshly-chopped coriander
1 teaspoons ground coriander
1 teaspoon ground cumin
1 egg-yolk
1 rack of lamb, chinned and trimmed
4 large flat mushrooms
150g baby frozen broad beans
1 tablespoon freshly-chopped mint
100ml white wine
Salt and pepper
How to do?
* Toss the potatoes with 2 tablespoons of the oil and salt and pepper in small, sturdy roasting pan. Roast in a preheated oven 200 degree Celsius, for 15 minutes.
* Mix together breadcrumbs, garlic, fresh coriander, spices and seasoning. Cut away any thick areas of fat from the skinned side of the lamb. Brush the lamb with egg-yolk and spoon the breadcrumb mixture over, pressing down gently with back of the spoon. Brush the mushrooms with the remaining oil and a little seasoning.
* Turn the potatoes in the pan and add the lamb, crusted-side uppermost. Return to the oven for 30 minutes. (the cutlet will still be slightly pink in the middle after this time, so cook for a little longer if you prefer them well done)
* After 15 minutes of the cooking time, turn the potatoes in the oil and add the mushrooms. Return to the oven for the remaining time. Drain the meat to a board. Cover with foil and leave to rest for 15 minutes. Transfer the potatoes and mushrooms to a warmed serving dish.
* Add the broad beans, mint and wine to the roasting pan, and cook over a gentle heat for 5 minutes until the beans are tender. Tip into a blender or processor and blend until smooth. Check the seasoning and spoon on to warmed serving plates. Carve the lamb into cutlets and add to the plates with mushrooms and potatoes. Garnish to your perfection and it`s ready to serve hot.
Balsamic Vinaigrette
1 qt / 950 ml chicken or vegetable stock
¾ oz / 20 g arrowroot
1 pt / 480 ml balsamic vinegar
1 pt / 480 ml extra virgin olive oil
2 tsp / 10 ml kosher salt
1tbsp / 15 ml Shredded basil
How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste.
2. Bring the remaining stock to a boil and stir in the arrowroot mixture. Return the boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk the oil into the thickened stock. Stir in the salt and basil.
Batch yield: 2 qt/2 L
Serving: 64
Portion Information:
1 fl oz/30ml
Nutrition per serving:
72 calories, 7 g fat, 1 g total
Carbohydrate, 0 g protein, 51 mg
Sodium, o mg cholesterol
¾ oz / 20 g arrowroot
1 pt / 480 ml balsamic vinegar
1 pt / 480 ml extra virgin olive oil
2 tsp / 10 ml kosher salt
1tbsp / 15 ml Shredded basil
How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste.
2. Bring the remaining stock to a boil and stir in the arrowroot mixture. Return the boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk the oil into the thickened stock. Stir in the salt and basil.
Batch yield: 2 qt/2 L
Serving: 64
Portion Information:
1 fl oz/30ml
Nutrition per serving:
72 calories, 7 g fat, 1 g total
Carbohydrate, 0 g protein, 51 mg
Sodium, o mg cholesterol
Ranch Dressing
Ranch Dressing
10 oz / 300 g part-skim ricotta cheese
10½ fl oz / 315 ml nonfat yogurt, drained
4½ fl oz / 135 ml mayonnaise
13½ fl oz / 405ml buttermilk
2 fl oz / 60 ml fresh lemon juice
1½ fl oz / 45 ml red wine vinegar
1 tsp / 5ml minced garlic
2 tbsp plus 2 tsp / 40 ml chopped parsley
2 tbsp plus 2 tsp / 40 ml chopped chives
1 oz / 30 g diced shallots
½ fl oz / 15 ml Dijon mustard
½ tsp / 2.5 ml celery seeds
1½ fl oz / 45 ml Worcestershire sauce
How to do?
1. Puree the ricotta, yogurt, and mayonnaise in a food processor or blender until smooth. Add the remaining ingredients and puree to evenly incorporate.
Batch yield: 1½ qt / 1.45 L
Serving: 48
Portion information:
1 fl oz / 30 ml
Nutrition per serving:
36 calories, 3 g fat, 2 g total carbohydrate, 1 g protein, 54 mg sodium, 3 mg cholesterol
10 oz / 300 g part-skim ricotta cheese
10½ fl oz / 315 ml nonfat yogurt, drained
4½ fl oz / 135 ml mayonnaise
13½ fl oz / 405ml buttermilk
2 fl oz / 60 ml fresh lemon juice
1½ fl oz / 45 ml red wine vinegar
1 tsp / 5ml minced garlic
2 tbsp plus 2 tsp / 40 ml chopped parsley
2 tbsp plus 2 tsp / 40 ml chopped chives
1 oz / 30 g diced shallots
½ fl oz / 15 ml Dijon mustard
½ tsp / 2.5 ml celery seeds
1½ fl oz / 45 ml Worcestershire sauce
How to do?
1. Puree the ricotta, yogurt, and mayonnaise in a food processor or blender until smooth. Add the remaining ingredients and puree to evenly incorporate.
Batch yield: 1½ qt / 1.45 L
Serving: 48
Portion information:
1 fl oz / 30 ml
Nutrition per serving:
36 calories, 3 g fat, 2 g total carbohydrate, 1 g protein, 54 mg sodium, 3 mg cholesterol
Vinaigrette-Style Dressing
240ml chicken or vegetable stock
7.5 ml arrowroot
120ml red wine vinegar
120ml kosher salt
2.5 ml seasoning
How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste
2. Bring the remaining stock to boil and stir in the arrowroot mixture. Return to the boil and stir constantly until the sauce has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk in the oil. Add the salt and seasonings.
Variations
Orange-Cranberry Vinaigrette
Replace the stock with orange juice and replace the red wine with cranberry juice. Garnish with a little orange zest if desire.
Sherry Vinaigrette
Replace the red wine with sherry vinegar
Batch yield: 1 pt/480 ml
Serving: 16
Portion information: 1 fl oz/30ml
Nutrition per serving:
67 calories, 7 g fat, o g total Carbohydrate, 0 g protein, 49 mg sodium, o mg cholesterol
7.5 ml arrowroot
120ml red wine vinegar
120ml kosher salt
2.5 ml seasoning
How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste
2. Bring the remaining stock to boil and stir in the arrowroot mixture. Return to the boil and stir constantly until the sauce has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk in the oil. Add the salt and seasonings.
Variations
Orange-Cranberry Vinaigrette
Replace the stock with orange juice and replace the red wine with cranberry juice. Garnish with a little orange zest if desire.
Sherry Vinaigrette
Replace the red wine with sherry vinegar
Batch yield: 1 pt/480 ml
Serving: 16
Portion information: 1 fl oz/30ml
Nutrition per serving:
67 calories, 7 g fat, o g total Carbohydrate, 0 g protein, 49 mg sodium, o mg cholesterol
Five Spice Duck
1 large duck
2 Tbsp. five spice powder
5 gm whole cloves
10 slices of local ginger
1 Cup dark soy sauce
1 Cup Water
How to make it?
· Rub five spice powder all over the duck
· Place the duck in a large wok or saucepan with all the remaining ingredients.
· Simmer for a minimum of 2 hours or until the duck is tender.
· Garnish to your satisfaction.
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Braised Abalone with Black Moss
1 cans of Abalone
½ head of lettuce
30 gm black sea moss
½ tsp. salt
3 Tbsp. oil
2½ Tbsp. oyster sauce
1 tsp light soy sauce
2 tsp dark soy sauce
1 Cup water
Pinch of sugar
2 tsp corn flour
How to make it?
· Steamed the Abalone, together with the liquid from the can, in a bowl over a pan of hot water for one hour
· Blanch the lettuce leaves in boiling water, drain and arrange on serving dish as a base
· Soak the black moss for 10 minutes in water and drain. Combine the black moss and abalone slices with the remaining ingredients, except the corn flour and simmer in a pan for 10 minutes. Transfer the abalone slices onto the serving dish that has been lined with blanched lettuce leaves.
· Retain the sauce and thicken with corn flour (mixed with water) not too thick and not too watery just slightly same as making sauce technique and pour over the abalone. Garnish as you wish.
2 Tbsp. five spice powder
5 gm whole cloves
10 slices of local ginger
1 Cup dark soy sauce
1 Cup Water
How to make it?
· Rub five spice powder all over the duck
· Place the duck in a large wok or saucepan with all the remaining ingredients.
· Simmer for a minimum of 2 hours or until the duck is tender.
· Garnish to your satisfaction.
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Braised Abalone with Black Moss
1 cans of Abalone
½ head of lettuce
30 gm black sea moss
½ tsp. salt
3 Tbsp. oil
2½ Tbsp. oyster sauce
1 tsp light soy sauce
2 tsp dark soy sauce
1 Cup water
Pinch of sugar
2 tsp corn flour
How to make it?
· Steamed the Abalone, together with the liquid from the can, in a bowl over a pan of hot water for one hour
· Blanch the lettuce leaves in boiling water, drain and arrange on serving dish as a base
· Soak the black moss for 10 minutes in water and drain. Combine the black moss and abalone slices with the remaining ingredients, except the corn flour and simmer in a pan for 10 minutes. Transfer the abalone slices onto the serving dish that has been lined with blanched lettuce leaves.
· Retain the sauce and thicken with corn flour (mixed with water) not too thick and not too watery just slightly same as making sauce technique and pour over the abalone. Garnish as you wish.
Mandarin Sesame Beef
Marinating:
1 Tbsp. soy sauce
1 Tbsp. sugar
1Tsp. ground ginger
1 Tsp. garlic powder
1 Tsp. cooking wine/Hua Toew Chiew
1 Tbsp. Hoi Sin Sauce (Plum Sauce)
½ tsp. sesame oil
1 tsp. salt
500 gm sliced beef tenderloin
2 Tbsp. cooking oil
2 Tbsp. Sesame seeds
½ cucumber, shredded
2 spring onions (white part only), shredded
How to make?
· Mixed the marinade ingredients together, and marinate the beef for a minimum of 30 minutes.
· Heat cooking oil in wok over low heat and cook the beef piece by piece until it is tender or the doneness is up to you whether is well done or medium
· Sprinkle sesame seeds over the beef and place on a serving dish. Place the shredded cucumber at either end of the dish and garnish with spring onions.
1 Tbsp. soy sauce
1 Tbsp. sugar
1Tsp. ground ginger
1 Tsp. garlic powder
1 Tsp. cooking wine/Hua Toew Chiew
1 Tbsp. Hoi Sin Sauce (Plum Sauce)
½ tsp. sesame oil
1 tsp. salt
500 gm sliced beef tenderloin
2 Tbsp. cooking oil
2 Tbsp. Sesame seeds
½ cucumber, shredded
2 spring onions (white part only), shredded
How to make?
· Mixed the marinade ingredients together, and marinate the beef for a minimum of 30 minutes.
· Heat cooking oil in wok over low heat and cook the beef piece by piece until it is tender or the doneness is up to you whether is well done or medium
· Sprinkle sesame seeds over the beef and place on a serving dish. Place the shredded cucumber at either end of the dish and garnish with spring onions.
Isih Kembing Tanuk Rubang Simuet Style
Bahan-bahan nuh :-
Bahan-bahan A
100gm -Minyak Sawit Serian
100gm -Bawang bekong kapug alus
2 urung -Sabik ncelak tiniris alus
5 keping -De-un Kari
Bahan-bahan B
1 sudu Teh -Tepung Kunyit
1 sudu du bahas -Tepung Kari
Du cukup rasa -Gulo
Du cukup rasa -Tepung Stock Siok
100ml -umon sup siok du anyap rasa nuh
Bahan-bahan C
500gm -Isih Kembing tiniris ngajah pingkira adup
1 sudu du bahas -Tepung jagung tinen piliket nuh
Bahan-bahan tinen hiasan
1 lamber -De-un Salad Tinen hiasan
5 inci -Lubak ncelak kapug Julienne
1 inci -Bua Ntimun
I urung -Bua Tumato
I lember -De-un Pisang
200gm -Sungkoi biasa
Langkah-langkah Nenuk nuh :-
1. Pineres Minyak du Kuali , Lalu tinumis bahan-bahan A. Tinumis sinayun sampe 5 minit ato pun sampe sikeh wangi nuh aduh luah minen apui du ichuk jaji bahan-bahan A du matinuh kaie sehu.
2.Mbuh sien lalu tuang bahan-bahan B lalu kinuir(gaul sama rata) meda rasa nuh bicampur sama rata sampe 30 saat .
3.Mbuh sien ,lalu pejin kita piburut isih kebing matinuh lalu sinampur atopun kiniur balik-balik sampe 2 tok 3 minit pejin nuang 100ml umon tanuk atopun sup siok du anyap rasa nuh
4.Mbuh sien lalu nicheck rasa nuh, kalo rasa nuh seduh barulah nyampur tepung jagung de matinuh.
Note: Original Modern Bidayuh Sadong Recipe. All the above words are from Bidayuh Sadong/Serian. (100% Bitapu (A Bidayuh Village) language.
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