Pears Pudding with Sweet Milk Caramel

Ingredients

1 big pear
750 gm sugar
100 gm rock sugar
1 screwpine leaf
1/2 teaspoon red dye

Caramel Ingredients
1/4 can sweetened condensed milk
1 can evaporated milk
1 egg yolk
250 water
1 tea spoon vanilla essence

Methods
1. Peel off the skin of the pear.
2. In a pot, put in sugar,rock sugar,water and screwpine leaf until cooked.
3. Add the pear and the red dye. Cook until tender. Transfer to a sieve annd let it dry.
4. To make the milk caramel, add all ingredients and stir in a low heat until simmer.

5. To serve, shape the red pear pudding into a desired shape, and pour the milk caramel on top of it.

*Serve 1-2 people

Black Sticky Rice Pudding

Do try this sweet pudding that is usualy taken on tea time. Can be eaten hot or cold!


INGREDIENTS
1 cup of Black Glutinous Rice
5 cups water
2-4 cinnamon sticks (optional)
1 pandan leaf
pinch of salt
1 tea spoon vanilla essence
200 grams palm sugar (or brown sugar)
400ml tin of coconut milk
1/3 cup fresh or dried coconut (optional)
1-2 mangos, sliced (optional)


METHODS
1. Soak rice in 2 cups of water for 6-12 hours
2. In a saucepan, add 3 cups of water, cinnamon sticks, pandan leaf, vanilla essence and salt.
3. Add pre-soaked rice and cook on a medium high heat for approx 40 minutes (or until rice is soft) stirring often.
4. Remove pandan leaf and cinnamon stick. Add coconut milk and palm sugar and simmer for 20 minutes (until palm sugar is dissolved)
5. Serve with some fresh coconut milk on top, mango or fruit puree (optional)

*Serve 2-4 people

Fresh Mango Juice

Fresh Mango Juice is fast and easy to make. It's healthy and delicious and is very good for digestion. It's creamy like testure and sweet taste will linger in your mouth for quite some time. Best taken just before serving! Try!

INGREDIENTS
2 small (600g) mangoes

1/3 cup (80ml) lime juice

2 tablespoons sugar syrup

1½ cups ice cubes

Sugar syrup

½ cup (110g) caster sugar

½ cup (125ml) water

METHODS
1. For the sugar syrup, combine sugar and water in a small pan. Stir over a low heat until sugar is dissolved. Transfer to a screw-top jar and let cool.

2. Before serving, blend the mango flesh with juice, syrup and ice until ice is crushed.

3. Serve in glasses.

*Serve 2 people

Punch Cocktail

This punch cocktail recipe will always be on the table on any function that we have at home. The main ingredients remain the same but we sometimes add a few different fruit cocktails to give some differences. Sometimes we would add lemon or orange peel, or simply add half a can of mixed fruit cocktails to give colours and taste. Anyway, if you make a reception or even a birthday party at home, do try this one!

Ingredients

1/2 cup rose syrup

1/2 cup orange juice

2 cups soda

1/2 can mixed fruit/lemon/orange peel (depending on your preferences)

2 cups of ice

Methods

1. Mix all the ingredients together in a small punch or jug and serve in a good glasss! Easy but yummy!

Tomato and Honey Chicken

Locally known as Ayam Masak Merah, this dish is suitable to be eaten with briyani or tomato rice. There are a few ways to cook it, but I will share with you my recipes which has honey and tomatoes in it.

Ingredients

1 whole chicken, cut into 8 parts (coat with tumeric powder and salt)

Oil for frying

1 cinnamon stick

1 star anise

6 cloves

4 cardamon pods

2 tbsp chilli paste

4 fresh tomatoes, cut into four

1 small can tomato soup/puree (depending on availability in your area)

2 tbsp meat curry powder

3 tbsp honey

2 strands curry leaves

salt

Pounded Items

3 garlic

1 inch ginger

1 big onion

Methods

1. In a hot pan, fry the chicken which has been coated with tumeric powder and salt.

2. When the chicken is cooked, transfer them to a dish.

3. In the same pan, scoop out excess oil and leave about 4 tbsp oil.

4. Add pounded items together with cinnamon stick,star anise,cloves and cardamon pods. Stir well until the ingredients turn golden brown.

5. Add curry powder and cook until the oil emerge on top. Then add chilli paste and fresh tomatoes.

6. When the tomatoes are tender, add tomato soup/puree. Cook for another 3 minutes.

7. Then add curry leaves and honey.

8. Add salt to taste.

9. Cook for another 3-5 minutes untill all ingredients are coated well with the tomatoes.

10. Serve in a serving dish with rice.

*Serves 3-6 people

*picture credit rasa

How To Make the Basis For Soup

Great ideas for soup

Soup is one of the tastiest meals that is easy to prepare. Tastier if you cook the broth in a slow heat for a long duration of time until all the ingredients just mix and blend together giving you full nutritions. I picked up a few tips on how to make the basics of soups that I found on the telegraph uk and would like to share it with you.

Just remember that starchy vegetables can be substituted for the potato, but non-starchy ones, such as spinach or mushrooms, should be added as well as the potato in the basic recipe, unless it's a very thin soup you are after.
Beetroot and cardamom Cook the seeds from 3 cardamon pods with the leeks, and use peeled beetroot (350g) instead of the potato. A squeeze of lemon juice at the end improves the flavour of beetroot soup.
Sweet potato soup with Angostura bitters Sounds unlikely but it's a magic flavour combination. Use about 350g sweet potato instead of the regular potato and finish the soup with a few drops of Angostura bitters.
Butternut squash and harissa Cook the leeks as above, then stir in half a teaspoon of harissa (Moroccan spice paste). Cook for a minute, then add 1 large butternut squash, peeled and cubed (seeds removed) instead of the potato. Add more harissa to the finished soup if you like.
Jerusalem artichoke and hazelnut Use Jerusalem artichokes, peeled and cubed, instead of the potatoes. Liquidise the soup with 1 tbsp hazelnuts (toast them lightly first in a dry frying pan).

*********

Soup Basics

A simple basis for countless soups.

Ingredients
2 fat leeks, sliced and washed
2oz/60g butter
Salt and pepper
2 medium floury potatoes, peeled and cut into small cubes
1½ pints/850ml pints water (or stock)

Methods
1. Cook the leeks slowly in butter until soft, but without letting them colour. Season lightly with salt and pepper.
2. Add the potatoes, stir until they are well coated in butter and cook for a minute or two longer.
3. Pour in the water (or use a light stock if you prefer) and simmer for 20 minutes or so, until the potatoes are soft.
4. Purée the soup. Liquidise, pass through a mouli-légumes, or leave it chunky if you prefer.
5. Taste and check the seasoning. Reheat and add a little cream, chopped herbs or a dollop of pesto before serving, if you like.

*Serves 2-4 people

ideas from xanthe clay, telegraph uk

Chicken Rice

This is one of the simplest recipes yet very tasty to eat! There are a few ways to cook or prepare this rice but I will tell you the simplest and fastest way to do the dish. Suitable if you need to cut your cooking time, provided that your chicken is already thawed! Try!

Rice Ingredients

2 cups of rice, cleaned and drained

3 garlic, finely chopped

1 inch ginger, finely chopped

4 cups of chicken broth **

1 cinnamon stick

salt, to taste

Soup Ingredients **

3 garlic

1 big onion, cut into half

1 inch ginger

Half chicken

salt and pepper, to taste

Chilli Sauce Ingredients ( All to be blended)

2 garlic

5 red chillies

2 tbsp sugar

2 tbsp vinegar

salt, to taste

Chicken Ingredients (optional)

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

Methods

1. First prepare the soup/broth**. In a pot, pour 6 cups of water (or as required) and add garlic, ginger, big onion and chicken. Let the ingredients to boil. Add salt and pepper. Cook until the chicken is tender.

2. When the chicken is tender, take it out, cut it into two parts and put them on a plate. Cover the chicken with soy sauce, oyster sauce and sesame oil. Put aside.

3. Then cook the rice. Put the rice in a rice cooker. Scoop 4 cups of chicken broth** and add into the rice cooker. Add garlic, ginger, cinnamon stick and salt. Cook until rice is tender. Leave some of the soup/broth for serving.

4. When the rice is cooked, put it in a plate together with the chicken, the soup** and the chilli sauce.

*Serve 2 people

Happy Hari Raya!

On 1st October 2008, Malaysians will celebrate one of the many important feasts in our calendar, that is Hari Raya or Eid'l Fitri. The feast is celebrated to mark the end of Ramadhan where Muslims all over the world would be fasting from sunrise to sunset. After a month of surpressing hunger and controlling all of our desires, the coming month of Syawal will be a celebration time!

By this time I am sure many Malaysians are already making their way in batches to their home towns, driving with families to all directions, north, south, east and west. I hope that all will reach their hometown safely and will be able to meet with their loved ones!

I would like to wish all Malaysians and Muslims all over the world Eid Mubarak! May God bless our lives and shower us His love and bounties! When we savour the colourful treats like lemang, ketupat and rendang on the dining table, please do remember the needy and the poor that might not be able to celebrate with loads of delicacies like us. Do eat in moderation! :)

To Malaysians, Selamat Hari Raya and Maaf Zahir Batin!

Fried Koay Teow

Fried Koay Teow is a hot meal! Hot in terms it is very popular, easy to get and tasty to eat. Best done with prawns, cockles (kerang), chives and bean sprouts. Yummy!



Ingredients
500 gm of koay teow
3 garlic, finely chopped
1 big onion, finely chopped
300 gm prawns or cockles (or both)
1 tbsp oyster sauce
2-4 tbsp dark soy sauce, according to taste
six strands of chives, cut into an inch
200gm beansprouts
2 eggs, beaten
salt
pepper

Methods
1. In a hot wok, add oil. Put in chopped onion and garlic. Fry until slightly brown.
2. Add prawns or cockles (or both, depending on preferences)
3. Add oyster sauce and dark soy sauce.
4. Stir until all ingredients are cooked.
5. Add koay teow. Stir until all is coated with the ingredients and soy sauce.
6. Make a hole in the middle and add beaten eggs. When the eggs are quarterly cooked, mix the eggs and all the ingredients well.
7. Add chives and beansprouts.
8. Add salt and pepper to taste.
9. Serve in a serving plate.

*Serve 2-4 people

Malaysian Chicken Curry

Malaysians love chicken curry. Well, most do. In our house, we eat chicken curry almost every week. Besides chicken curry, we also have beef, fish, prawns, crab even potato curry. We eat the curry with rice, roti jala or bread. I particularly love well toasted bread with potato curry. The soft potatoes in between the spiciness flavour of the curry just melt in my mouth. It's tasty and make you feel full fast. With a cold glass of iced tea and lime juice, I think this will be a kick! Do try this recipe!

Ingredients

1 chicken, cut into 12 parts

3 garlic, finely chopped

1 inch ginger, finely chopped

1 big onion, finely chopped

1 star anise

1 cinnamon stick

4 cloves

6 tbsp chicken curry powder, mix with water until it forms a thick paste

1 cup coconut milk (you can substitute it with milk)

6 potatoes, cut into four parts

Salt, to taste

Methods

1. In a hot pot, pour in a generous amount of oil. When the oil is hot, add in chopped garlic, ginger and onion. Stir for 30 seconds.

2. Add in star anise, cinnamon stick and cloves. Stir all ingredients until golden brown.

3. Add in the curry paste. Stir regularly until the oil becomes separate from the paste (you can see the oil starts to appear on top of the paste)

4. Add in the chicken. Stir untill all is coated with the paste.

5. After 5 minutes, add in the coconut milk and stir well. You can add in a little bit of water if the curry is too thick. The consistency is depending on your taste and preferences.

6. Add the potatoes and salt. Cook until the chicken and potatoes are soft and tender.

7. Serve with rice or bread.

*Serve 4-6 people

Prawn Fritters

This dish is very easy and simple to prepare yet very tasty to eat. You can choose a medium to big sized prawns as they are easier to prepare and meatier to eat. All what you have to do is to take off the head and peel off the skin, but let the end tail intact. Wash the prawns thoroughly and let it dry in a sieve. To let the batter stick, the prawns must be dry or the batter will not work too well. You can also pat the prawns gently with a clean dry cloth for faster drying. Happy trying!

Ingredients
1 kg prawns, peel off the head and skin, let the tail intact
10 tbsp flour or depending on the prawn portions (mix with water until they make a thick consistency)
a pinch of salt
1/2 teaspoon bicarbonate soda

Methods
1. Mix the batter with salt and bicarbonate soda.
2. In a hot pan, heat the oil. When the oil is hot, dip the prawns into the batter and let it fry until golden brown.
3. Take the prawns out and serve in a big platter with chilli sauce or mayonnaise.

*Serve 3-6 people

How To Make Thai Green Curry Paste

Thai food has been one of my favourite dishes. The food is normally hot and has a blend of sweet and sour to it as well. In cooking Thai food, one must have some basic ingredients like the small green chillies, palm sugar, fish sauce, basil or lemongrass which is normally added in most dish. But that also depends on the type of dish which may omit some of those ingredients. I have one simple Thai curry paste recipe that you can try at home. You can cook it with beef, chicken or prawns and eat it with rice.

Ingredients
10-12 fresh green chillies, seeded
3 tbsp chopped lemon grass
1 tbsp chopped galangal
1 onion, chopped
3 cloves garlic
1 stalk coriander (roots and stems included), chopped coarsely
8 black peppercorns, cracked
1/2 tbsp ground coriander
1 tsp ground cumin
1 tsp belacan granules (optional)
1/2 tsp ground cloves
2 bay leaves, crushed
1/2 tsp salt
1 to 2 tbsp oil

Methods

Blend all the ingredients in an electric blender until smooth. Add a little extra oil if necessary. Keep ingredients refrigerated in a clean container until needed.

Vegetable Samosa

This is a very delicious treat that can be taken anytime of the day. It is spicy and crunchy and the spiciness of the samosa depends on how much spices you put. If you prefer less spicy taste, add less spices. The more the spicier. It all depends on you. For vegetable samosa, it can be a great vegetarian dish, but if you are not a vegetarian and prefers some meat, you can add minced beef or chicken in your dish. Have a try!

Ingredients
2 tbsp of curry paste

1 tbsp cumin powder
2 potatoes, diced
2 carrots, diced
1 big onion, diced
100g (3.5oz) frozen peas

3 tbsp vegetable oil
15 sheets Fillo pastry

Methods
1. Blanch potato and carrots in boiling water until just tender. Drain excess water.
2. Place frozen peas in a bowl of boiling water and cover. Leave for 1 minute and then drain.
3. Pour 3 tbsp of oil in a hot pan. Put in the onions and stir until aromatic. Add in the curry paste and cumin powder. Stir well for 1 minute. Then, mix the potatoes, carrots, peas. Stir well for 30 seconds. Take out the filings and put in a dish.
4. Cut each pastry strip into 4 long strips. Brush the pastry pieces lightly with oil.
5. Using 2 layers, place a heaped tablespoon of mixture in the middle at the end of the pastry strip. Fold a corner of the pastry over the mixture to form a triangle and continue folding in alternate directions to form a triangular parcel. Brush each parcel lightly with oil on both sides.
6. Line a tray with baking sheet and brush lightly with oil. Place samosas on baking sheet and bake in a preheated oven at 180°C (356° F) for 15 minutes OR deep fry in a hot oil until golden brown.

Makes approximately 25-30 samosas

Coconut Vanilla Ice Cream

Who would refuse an ice cream if they were offered one? There are plenty of ice cream flavours in the market right now, from the most simple to the most exotic. To have a cool, sweet and rich flavoured ice cream when the sun is heating up definitely makes our day. Sometimes, we crave for more ice cream and too lazy to get one from the shop. If you love vanilla ice cream, here is a recipe that uses coconut milk instead of animal milk. It's creamy taste and texture will win you! Try!

Ingredients
1 cup sugar
2 large eggs
1 tsp vanilla essence
Coconut Milk

Methods
1. Beat the sugar and eggs for approximately 5 minutes until pale and frothy.
2. Add in coconut milk and vanilla essence.
3. Pour into a metal tray and freeze for 3-4 hours until firm or churnin an ice-cream maker according to the manufacturer’s instructions.
4. Serve scoops garnished with slices of fresh peach.

Lemon Chicken With Cous Cous

This is a very light yet delicious middle eastern dish that is very easy to make. It can be taken together with bread, rice, cous cous or by itself. Besides Asian food, this is one of the many ethnic flavours that I like to sample. Do try this fresh tasted dish!

Ingredients
1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup cous cous
bitter greens, to serve

Methods
1. Slice the chicken straight down the breast bone and open out flat.
2. Juice the lemons and reserve the skins.
3. Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together.
4. Marinate the whole chicken in the refrigerator for at least 1 hour.Place the chicken in a baking dish or camp oven.
5. Pour in the marinade then sprinkle with pepper.
6. Place the reserved lemon skins on top of the chicken to cover it. Roast at 180°C for 45 minutes, basting at 15minute intervals.
7. Remove the lemon and return to the oven for a further 15 minutes.
8. While the chicken is cooking, prepare the mughrabi couscous by boiling for 15-20 minutes in plenty of water.
9. To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.
10. Place a small pile of couscous on the plate.
11. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce.
12. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

* Serve 4-6 people

Green Papaya Salad

This is a very delicious and crunchy salad that can be eaten on its own. Very good for digestion and your health. Try!


Ingredients
1 small green papaya
1 red chillies
1 green chillies
¼ cup lime juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1 clove garlic, finely chopped
25g dried shrimps, finely chopped in the food processor
25g roasted peanuts, finely chopped
Sliced extra chillies to garnish
Ginger, optional

Methods
1. Peel and seed papaya and finely slice. Put in a bowl.
2. Finely chop one red and one green chilli. Combine lime juice, fish sauce and sugar, stirring until dissolved.
3. Add to chopped chillies, garlic and ginger and toss well with papaya.
4. Serve on a platter sprinkled with ground shrimp, peanuts and sliced chillies

*Serve 1-2 people

Pickled Ginger

Ginger is very commonly used in Asian cooking. Besides being used in meals and dishes, ginger can also be made into pickles. It is good to eliminate gas and healthy for us. If you like to bite a sweet and sour pickle, why not try pickled ginger for a change.

Ingredients
250g knob of ginger
2 tablespoons caster sugar
1 cup Japanese rice vinegar
½ cup water

Methods
1. Peel the ginger and, using a sharp vegetable peeler, peel into thin strips.
2. Place sugar, vinegar and water in a small saucepan. Bring to the boil. Remove from heat.
3. Place ginger into a sterilised jar; pour hot liquid over ginger and seal.
4. Allow to stand for 2-3 weeks before using.

Asian Flavoured Roast Chicken

This is a delicious roast chicken recipe that has an Asian flavour to it. It is full of flavour and the more herbs and spices you use, the more distinct the taste will be. Suitable for a festive season or when inviting friends for a meal. Try!



Ingredients
1 whole chicken, wash, cut through the breast and open up flat
1 tsp salt
1/4 tsp pepper
1/4 tsp ground black pepper

Ground Spices Marinades (to be pounded)
2 tbsp chilli paste
1 tsp turmeric powder
1 tsp ground cumin (jintan putih)
1/2 tsp ground fennel (jintan manis)
1 tsp ground coriander
20 shallots
3 cloves garlic
1 stalk lemon grass
1cm galangal
1cm ginger
3-4 tbsp oil
1 onion, finely chopped
1 tomato, seeded and finely chopped

Seasoning
1 tsp salt or to taste
1/2 tsp sugar or to taste
1 tsp chicken stock granules
1 tbsp Worcestershire sauce

Methods
1. Open up chicken and press down with the meat side facing the wire rack.
2. Rub salt, pepper and black pepper all over the chicken. Turn over and repeat the process to the other side. Leave aside.
3. Heat oil and saute ground spices until aromatic. Add in onions and tomatoes and fry for three to four minutes. Add the seasoning to taste. Dish up and leave to cool.
4. Spoon sauted spices over chicken and rub all over. Leave aside in a plastic bag to marinate, preferably overnight in the refrigerator.
5. Once the chicken is ready to cook, roast the chicken at 180°C for 25-30 minutes. Turn over at the final 10 minutes.
6. Roast until chicken is cooked. Serve by itself or with rice or other side dishes.

*Serve 4-6 people

A Few Ways to Cook Lemongrass

Lemongrass in one of the basic ingredients in Malay cooking. It has a very own distinctive taste and aroma to it. It gives our food flavouring and adds extra zest to any dish. To prepare lemongrass for flavoring, pound the dried stalks lightly to release their volatile oils, then cut strips to fit the cooking vessel. For eating, use only the palest central core (wrap and save the outer layers for later use). Slice thin, then mince with a heavy knife or in a small blender, making tiny particles, as the grass is very woody.

For Western cooking, think of using lemongrass the way you would fresh ginger—in more or less the same dishes and quantities. Or consider the following suggestions:

FISH: Pound whole stalks, then insert in the cavity of whole fish before grilling, steaming, or baking. Place fish steaks or filets on pounded stalks when steaming.

POULTRY: Place several whole, lightly pounded stalks in the cavity of a chicken or other fowl before roasting or grilling.

SALADS: Toss minced lemongrass core in vegetable, seafood, poultry, rice, or pasta salads. Dress with citrus vinaigrette and ginger.

SAVORY SAUCES: Prepare simple cream, egg, and wine sauces with lemongrass stalks—it won't curdle them as lemon juice might.

SEASONING PASTE: Purée chopped lemongrass core with other aromatics—fresh herbs, spices, onions, garlic, shallots—and a little cream or oil, then spread on poultry, meat, or seafood before cooking.

STIR-FRIES: Toss a generous handful of finely minced lemongrass core into vegetable, meat, poultry, and seafood dishes.

STOCKS AND SOUPS: Add pounded lemongrass to the fixings, allowing about one stalk per quart of liquid. Or simmer in vegetable, fish, meat, or poultry broth for ten minutes, then remove and add thinly sliced vegetables. Aromatize rice, delicate pasta, or shell beans with a few stalks slipped into the cooking water.

TEA: Bruise and slice two stalks; combine with one quart cold water. Bring to a simmer then remove from heat. Cover for 15 minutes; strain. Reheat, or chill for iced tea.

VEGETABLES: Add stalks while the vegetables are simmering.

Banana in Sweet Palm Sugar and Coconut Milk

This is a banana dessert that is sweet, rich and succulent. Locally known as Pengat Pisang. It is ideal to be taken in the evening during tea time or as a dessert after a big meal. In terms of the coconut milk consistency, some like to have a thin consistency, while some like it thick. It all depends on you. It can be served hot or cold. Have a try!

Ingredients
10 pieces of banana, peeled and cut into half
3 cups of coconut milk
2 cups of finely blended palm sugar (or brown sugar as a substitute if you don't have palm sugar) 5 tbsp of sugar
2 porcupine leaves, tied to make into knot
200 gm of sago, cooked and rinsed well (optional)
a pinch of salt

Methods
1. Put the coconut milk, sugar, palm sugar and porcupine leaves into a pot.
2. Heat all the ingredients until the sugar melt and the coconut milk simmer.
3. Add the bananas and sago.
4. Cook until the bananas are tender and the coconut milk becomes thicker.
5. Add a pinch of salt.
6. Stir for another one minute and ready to be served in a bowl.

*Serve2-4 people

Chicken Rendang

Chicken Rendang is one of our traditional dishes that has been a number one favourite among Malaysians, from all races, all walks of life. It is compulsory during Eid Celebration and is taken together with lemang (glutinous rice cooked inside a bamboo) or ketupat (rice cake). The celebration is not complete if there is no rendang, may it be beef or chicken rendang. Besides Eid, Malaysians also eat rendang with nasi lemak, our locally known breakfast (rice cooked with coconut milk).

In the old days, rendang could only be savoured on special occasions, but in the present, rendang can be found in any restaurant or hotel that serve nasi lemak or in any house especially in a Malay community.

Here, I have an authentic chicken rendang recipe that you cannot get elsewhere, passed down from my past ancestors, to my grandmother, my mom and now me. This type of rendang is originated from the State of Perak and to date, this is the only rendang I know that uses these original ingredients below. Have a try!

Ingredients
1 chicken, cut into 8 parts
Coconut milk, from 1 whole coconut
2 tbsp kerisik, pounded fried coconut
1/2 cup grated coconut flesh (optional)

1 tbsp tumeric powder
3 tbsp dried chilli paste
1 tea spoon sugar
Salt, to taste

Blended Items
2 big onions
3 lemon grass
4 garlic
2 inch ginger
1 inch galangal

Finely Cut Items
3 lemon grass
3 turmeric leaves
2 inch ginger
10 shallots


Methods

1. Pour in the blended and finely cut ingredients in a wok. Add in the chilli paste and turmeric powder.

2. Heat the ingredients for a few minutes. You may add in some water if needed.

3. When the mixture is heating up, add the chicken. Stir until all chicken are coated well with the rest of the ingredients. Cook until it simmers for a few minutes.

4. When the mixture is simmering, add coconut milk, salt and sugar. Cook until the broth is half thick. Stir regularly over medium heat to avoid the mixture from sticking to the pan.

4. When it's half thick, add grated coconut flesh and kerisik.

5. Cook until it becomes thick and dry or as desired.

*Serve 4-6 people

Steamed Chicken

Steamed food is very healthy. It is one of the alternatives to various cooking methods that can be practiced by us. To steam chicken or fish is very easy. You need a steamer and just add water at the bottom pot and let the steam do the rest of the cooking. This method is very easy and simple, and can be fast and convenient. Please try the recipes for steamed chicken below!


Ingredients
2 chicken thighs or breasts
3 garlic, finely chopped
1 inch ginger, finely chopped
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp pepper
salt to taste
2 strands spring onion, chopped (optional)

Methods
1. Marinade the chicken with all the ingredients. Put aside for an hour.
2. After an hour, put the steamer on the stove and let the water simmer.
3. Then put the chicken in a dish and put it inside the steamer. Cook for half and hour or until chicken is cooked and tender.
4. Serve in a serving dish with spring onions and fried onions (optional)

*Serve 1-2 people

Mushroom and Prawns Omelette

Omelette is a very simple and fast to cook dish. The simplest is of course by frying the eggs by themselves with a pich of salt. Some would add milk and some sliced onions. Today, I am going to share with you a very delicious omelette dish that is cooked with some prawns, button mushrooms and some vegetables. I love this recipe very much. It's full and rich and fills the empty stomach in a second. Have a go!

Ingredients
10 eggs, beaten
1 big onion, thinly sliced
2 garlic, thinly sliced
1 tbsp tomato puree
500 gm prawns, cleaned and finely chopped
1/2 can button mushrooms, cut into half
4 shitake mushroom, thinly sliced
1/2 green capsicum, thinly sliced
1/2 carrot, grated
5 strands spring onions, thinly sliced
5 strands coriander leaves, thinly sliced
salt to taste
1 tbsp pepper

Methods
1. In a frying pan, heat the pan with oil. Add onions and garlic. Stir until slightly brown.
2. Add prawns, Stir for 15 seconds. Add button and shitake mushrooms. Stir until slightly soft.
3. Add tomato puree. Stir for 10 seconds. Then add grated carrots. Stir for 20 seconds. Add capsicum, spring onions and coriander leaves. Stir for 15 seconds.
4. Add salt and pepper to taste. Mix well. Then, add the beaten eggs and cook until all is cooked and mixed well.
5. Serve in a serving dish.

*Serve 2-4 people

Black Pepper Beef

This dish is best served with white rice. You can also eat it with bread or as sandwich fillings, or eat it on its own. But in Malaysia, rice would definitely be the best option to eat along with this dish. To make this dish, you have to choose the best part from the beef, the tenderloin for example or any other soft part. This is one of the best recipes that you can get. Try!

Ingredients

500 gm beef, thinly sliced

5 garlic, finely chopped

1 inch ginger, thinly sliced

1 big onion, thinly sliced

5 tbsp dark soy sauce

2 tbsp oyster sauce

1 tea spoon cumin powder

2 tbsp black pepper

1 tea spoon white pepper

1/2 yellow capsicum, thinly sliced

1/2 green capsicum, thinly sliced

5 strands spring onions, thinly sliced

3 strands coriander leaves, thinly sliced

salt, to taste

Methods

1. In a hot pan, fry garlic, ginger and big onions with oil until slightly brown.

2. Add black pepper, white pepper and cumin powder. Stir for 15 seconds.

3. Add beef and stir regularly. If it's too dry, add a little bit of water.

4. Cook the beef until tender. Then add dark soy sauce and oyster sauce.

5. Stir and mix all ingredients well. Add capsicum and salt to taste.

6. When the beef is tender and cooked, add spring onions and coriander leaves and stir for another 15 seconds.

7. Serve in a serving dish with white rice.

*Serve 4-6 people

Fried Bananas

Malaysians like to eat fried bananas during tea time. This is one of the popular tea time meals for us because its delicious, soft, sweet and easy to get. To fry bananas, make sure that the bananas are half ripe to ensure best results. If the bananas are too ripe, they will turn very soggy, hence will be difficult to fry. Moreover, they will not end up in the original shape and melt with the oil.

Besides frying, we also make sweet desserts like banana dumplings or jemput-jemput pisang, banana porridge which is cooked with palm sugar and coconut milk or locally known as pengat pisang and banana cooked with sweet syrup or sira pisang, to name a few.

We also have banana savoury which we eat with rice, like masak lemak pisang or banana with coconut gravy, hot chillies and dried anchovies. But, be aware that not all types of bananas can be fried or cooked. Hence, its better to ask your local supplier for the information. In Malaysia, we use certain types of bananas for cooking and frying, like berangan and tanduk. Anyway, here is a very simple recipe which you can try!

Ingredients
10 bananas, peeled and cut into half (see picture)
half cup wheat flour, mix with water to form a thick batter
a pinch of salt

1 tea spoon tumeric powder

1 tbsp sugar

1 tbsp honey

Methods
1. Mix the batter with salt, tumeric powder, sugar and honey.
2. Dip the banana into the batter, one by one and when the banana is evenly coated with the batter, fry it in a hot oil.
3. Fry until golden brown.
4. Serve on their own or you can eat with sugar or sweet chilli sauce.

*Serve 1-2 people

Meat and Vegetable Curry

Who will not love the taste of tender curry meat with some carrots and potatoes, to name a few vegetables, eaten together with briyani or tomato rice. Simply tantalising! Even more, the spicy curry and the rich briyani can be balanced up with a tangy cucumber and carrot salad, that taken all together makes a perfect balanced dish. We don't only have meat curry, but also chicken, fish, eggs, vegetables, eggplants, pineapples, to name a few popular ones. The recipe I am sharing with you is a popular dish, locally known as Dalca. Its tasty and rich taste will make you try again!

Ingredients
500 gm beef (cubed)
4 potatoes - cut into four parts
2 round eggplants - cut into four parts
2 carrots - cut into 1 inch cubes or rounds
8 long beans - cut into 1 inch long
6 fresh green chillis
1 cup Dhal beans - soak overnight with water
1 cinnamon stick
6 cloves
1 star anise
2 strands of curry leaves
2 cups of coconut milk
6 tbsp meat or chicken curry powder - mixed with water to form a thick paste

Blended/Pounded Items
4 garlic
1 big onion
1 inch ginger

Methods
1. In a big pot, pour oil until hot. Add curry leaves, cinnamon stick, star anise and cloves. Stir for five seconds.
2. Add the blended items and stir until it turns light brown.
3. Add curry powder paste and cook until the oil emerge on top and around the paste. You may add some water if it's to dry. Stir regularly.
4. After the oil has emerged, add the meat. Stir until all are coated well with the curry paste.
5. After 1 minute, add dhal beans. Stir for a minute then add coconut milk. Stir well.
6. When the coconut milk is boiling, add the potatoes.
7. After the potatoes are half tender, add carrots, eggplants,long beans and green chillies.
8. Cook until all meat and vegetables are tender and the gravy turns half thick.
9. Add salt to taste.
10. Serve with a hot briyani rice and cucumber and carrot salad to complete the dish.

*Serve 4-6 people

How To Make Teh Tarik or 'Pulled Tea'

Teh Tarik which literally means 'Pulled Tea' in English is a very popular drink in Malaysia. The reason why it is called teh tarik is because the drink is achieved by 'pulling' the tea from a big container into another until it is foamy and frosty (see picture). Once the tea is mixed, one has to pour the tea, from as high as possible, and put it into another glass. This has to be done a few times until you find the desired texture. The process of pulling and pouring will eventually make the tea frosty and foamy, hence the name teh tarik. Tarik, means pull in English and Teh is simply tea.

Teh tarik must be mixed with milk, or it will not be called teh tarik. The trademark of teh tarik is, it is served in a clear glass instead of a cup. The rich taste of the tea and milk definitely meet one's satisfaction. It is widely found in almost any restaurant in Malaysia, and if you happen to be away from this country, here is a recipe for you to try at home.

Teh Tarik
2 (250 ml) mugs
500ml mixing pot
4 table spoon powdered tea (any type)
2 tea spoon sugar
4 table spoon condensed milk or as desired
boiling water

Methods
1. Put 4 tbsp of powdered tea into a large mixing pot.
2. Add hot water and leave the tea to mix for about five minutes.
3. Sieve and transfer the tea into another glass. Add sugar and milk. Stir well.
4. Take two big glasses, and start pouring the tea from one glass to the other, ensuring that you pull it from as high as you can.
5. Stop when you have achieved the desired foamy texture.
6. Serve in a glass or mug while still hot and foamy.

*Serves 2
Note: Make sure the tea is as thick as possible if you want to achieve the best result. Too little tea will not produce the desired taste and will be too plain and bland.

*photo credit by ieatishootipost.sg

A Feast to Celebrate!

The Malaysian food scenes. Where can you get arrays and rows and rows of good food if not in buffet, family gatherings or wedding ceremonies. The colours and smells can make your tummy rumbles...yum...yum...

The last time I was in a family gathering was last month, in my sister's house in Sungai Buloh. After four hours of travel down south, we finally arrived at her new home. It was already middle of the night, but hey...sis, mom and nieces were coming, so my sis, her hubby and daughter were waiting patiently for us to appear. Finally, after midnight, we knocked on the door. They greeted us with a smile. Hands shakings were exchanged. Ahh...

Our visit was to perform an Aqiqah for my daughters and my sis's newly born daughter, Khaleesa Jaida. We slaughtered three goats and distributed the meat to the poor, family members and neighbours. It cost RM 600 for each goat for each daughter. So I had spent RM 1 200 on the goat alone. The goat's price used to be cheaper, but it seems everything has gone up in pricings. The Aqiqah was long overdue. We were suppossed to have it when they were still new borns. Now my eldest is already five years old and her sis is almost four. It just so happen my sis just got a new baby, we therefore decided to combine the feast and celebration. Hence, the Aqiqah at her place.

Back to the preparation,...there was nothing much to prepare by the way because everything was already planned. The tables and chairs, the guests, food and canopy...All had been sorted out. So my visit was more of 'sit and do nothing' guest...(I hope I was not a pest!).

The next morning, we had breakfast. Another day to wait for the big day. So, I had nothing to do than munching and putting food in my mouth. Roti canai, nasi lemak,fried noodles and some sweet desserts, or kuih like we call it here. My mom was sitting on the sofa reading newspapers, the children were upstairs, all by themselves. In the evening, my sis called. What's for dinner? ha? Dinner? Oh...we have masak lemak ikan merah...and fried eggplants...What? What to buy for dinner? Hmm...since you asked....get us fried koay teow and koay teow kung fu for us all here. Hungry? The children were...they have been playing with too little food in their stomach. The adults...hmm...we were the ones with less activities but too much food. Makan lagi...

Anyway, that night, me and my sis made ourselves busy. We decided to give the guests some gifts, so we were spending quarter of the nights putting sweets and chocolates in an organza pouch and tied them nicely and arranged them in a basket. For the children, we had two badges and chocolates in decorated plastic pouches tied with strings. They loved it!

The next morning started a bit slow. Mom cooked pulut kuning or yellow sticky rice. I had cooked besamah daging or beef styled curry the night earlier. These two dishes are best eaten together. Besides besamah daging, we also eat our pulut with rendang...yum...yum...(the recipes...later). Anyway, the guests would only arrive after 2pm, so we had plenty of time. My sis hubby was the cook. He hired a few people to help him cook the dishes...briyani rice, chicken curry, black pepper lamb, cucumber and pineapple salads, spicy fried chicken. The drinks...teh tarik and a mixture of orange and syrup. Yum...yum...The food were fantastic. I could taste the herbs and spices and the briyani rice was superb! I noticed many had second servings. My uncle had five glasses of teh tarik!

The small feast was merry and full of kindred spirits. We had our relatives, friends and neighbours coming to join in the celebration. It made us all closer and in the end, with a huge sigh of relief, I felt that my duty has completed. I have done my requirement as what I should do as a parent, that was to perform an Aqiqah. Although it was a bit late, I thank God that all went well.

Asam Fish Curry

Locally known as Asam Pedas, this sweet,sour and hot dish comes from the Peranakan or Baba and Nyonya generation. Peranakan is a term used for families of mixed Malay and Chinese origins mostly coming from Malacca. It's very easy to make,considering the time span in preparing the dish. Some prefer to fry the basic ingredients first, but some prefer to put all ingredients in a pot and let them simmer until cooked. Personally, I prefer to fry the basic ingredients first as this will add extra aroma and taste to the dish. Happy Trying!


Ingredients
1kg mackerel or tenggiri
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud (bunga kantan) halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil

Pounded/Blended ingredients
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass

Seasoning
¾-1 tsp salt or to taste
½-1 tsp sugar or to taste

Methods
1. Heat oil in a deep saucepan and sauté pounded/blended ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
2. Add asam jawa juice and bring to the boil.
3. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes.
4. Put in mackerel and cook for 10 minutes.
5. Add tomato and adjust seasoning to taste.
6. Dish out and serve with hot plain rice immediately.

*Serve 2-4 people

Rose Flavoured Syrup & Bandung Syrup

This drink is not from Bandung. I don't know why it's called Bandung, but it seems Mee Bandung also does not exist in Bandung. How about Nasi Padang? Go to Padang in Indonesia, you can't find any! 

Hmm... Weird hah? Anyway, it does not matter where the origin is, these drinks are very popular here in Malaysia and my kids love them as well as me. They are also very easy to mix. You just need lots of sugar and rose flavoured culourings plus a few other things. I have a simple recipe below for those who prefer to make homemade syrup. Do try!

Rose Syrup

Ingredients
10 ml of rose flavoured colourings
1 kg sugar
2 screwpine leaves, tied together
6 cloves
1 cinnamon stick
3 cardamon pods

Methods
1. Boil 3-4 litres of water in a pot.

2. When it is boiling, add red colouring, sugar, screwpine leaves, cloves, cinnamon stick and cardamons.

3. Cook until the sugar is dissolved and until the water has thicken a little bit.

4. Let it cool before putting it in a jar and keep refrigerated.

5. To serve, add one portion of the syrup to five portions of water, or as desired.

To make Bandung Syrup - just add a portion of rose syrup in a glass, add 3 portions of condensed milk and finish off with water and ice.

*picture from Google search

Mango Chutney Recipe from Aapplemint

I found this great mango chutney recipe that I have been searching for from Aapplemint Food Blog. I will try this soon! Yummy!

Aapplemint: Mango Chutney

Buttered Prawns

Buttered Prawns are as rich and flavourful as it sounds. A very popular Chinese dish you need a fast hand to complete this dish beautifully. For first handers, you might need a few practices before you can master the trickiest part, that is the stirring of the egg yolks. But hey, if the egg yolks do not turn as thinly as they should, it's still a great meal to sample! Try!

Ingredients

800 gm prawns, cleaned
9 tbsp butter
2 tbsp minced garlic
1 stalk curry leaves
4 large egg yolks, lightly beaten
6 thinly sliced cili padi (optinal)
salt

Methods

1. Heat 3 tbsp of butter and fry the prawns. Put aside to cool.
2. In the same wok, add 6 tbsp of butter in the remainings, heat the wok up
3. Stir in curry leaves and cili padi until aromatic, then add minced garlic
4. Pour in egg yolks slowly and consistently, and with another hand, stir the yolk vigurously until they form into tiny stripes.
5. Add in the prawns and mix all well. Serve in a serving plate.

*Serve 4-6 people

Stir Fry Mixed Vegetables

Crunchy. Tasty. Colourful. This is perhaps one of the best vegetable dishes that you can serve on the plate, for friends and family or for unexpected guests. Serve mixed vegetables anywhere, I will be one of the first to sample the dish. You can mix as many vegetables as you can, but don't forget to add mixture of contrasting colours and texture as well. What attracts your eyes will definitely fill your stomach later on. Colours and smell can stimulate your brain to enjoy the dish more. In this recipe, I have a few favourite vegetables that mix together very well. Do try!

Ingredients

3 garlic, finely choped
1 big onion, finely chopped
200 gm cauliflower, cut into small pieces
200 gm brocolli, cut into small pieces
1 carrot, cut into cubes
200 gm green beans, cut into 1 inch long
1/2 red capsicum, cut into small cubes
1/2 yellow capsicum, cut into small cubes
1 can button mushroom, wash thoroughly
200 oyster mushroom
6 shitake mushroom, cut into small pieces
300 gm prawns, skin peeled
1 chicken breast fillet, cut into small pieces
3 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp fish sauce
pepper
salt
2 tbsp corn flour, mixed well with 1/2 cup of water

Methods

1. In a heated pan, pour oil. When the oil is hot, put chopped onions and garlic. Stir until slightly brown.
2. Add prawns and chicken breast. Stir well for 30 seconds.
3. When the prawns and chicken are half cooked, add oyster sauce, fish sauce, soy sauce, salt and pepper to taste. Mix well for 30 seconds.
4. Then, add carrots, green beans, cauliflower and brocolli. Stir for 30 seconds.
5. Add button mushroom, oyster mushroom and shitake mushroom. Stir for one minute.
6. Then add capsicum and stir for 30 seconds.
7. Finally, add corn flour which has been mixed with 1/2 cup of water, to thicken the vegetable.
8. Mix well and serve while still hot.

*Serve 3-4 people
*You can add or reduce the amount of the vegetables according to the number of your family or guests

Stuffed Tofu with Chilli Sauce Dippings

Tired of eating the same thing everyday? Why not try this easy to make tofu stuffed with vegetables that you can dip in a mild chilli sauce. Tofu is made of soya beans and very nutritious for our body. It is linked often with the brain, those who eat tofu regularly will have more thinking power than those who are not...Well, I am not sure if the claim has been proven or not, but Tofu is very popular among the Chinese, Japanese and Koreans, and is of Chinese origin. It is made from coagulating soy milk, which then pressed into squares.

There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheesee from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The by product of the process is soy pulp (also called okara in Japanese).

Although tofu is said to be originated from ancient China, but less is known about the origins of tofu and its method of production. It is believed that tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia including Malaysia. This is much likely coincided with the spread of Buddhism and the immigration of the Chinese to this part of Asia. Since tofu is an important source of proteins in the religion's vegetarian diet, the food was introduced together with the emigration.

Tofu is low in caloriess, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have some beneficial effects when eaten in sufficient quantities. (source from wikipedia)

Tofu can be prepared in many ways. But today's recipe is made of square white tofu that is fried into hot oil before we stuff them. Enjoy!

Ingredients

4 square white tofu,cut into half

Stuffings
1 grated carrot
200 gm bean sprouts (taugeh),blanched into hot water
salt
pepper

Chilli Sauce
6 fresh red chillies
2 garlic
2tbsp sugar
1tsp salt
2 tbsp vinegar
*All ingredients to be blended finely

Methods
1. Fry the tofu until golden brown. Transfer to a plate.
2. With a knife, make an insertion in the middle of the tofu for the stuffings.
3. Mix the carrot and bean sprouts with a pinch of salt and pepper for taste.
4. When ready, stuff the tofu with grated carrot and bean sprouts.
5. Serve the tofu with the chilli sauce dipping.

Suggestion: You can put the chilli sauce on top of the stuffings for more ommmph, or you can dip it into the sauce for milder taste. The choice is yours!

*Serve 2-4 people

Hot,Sweet and Sour Chilli Crab

There are a few ways to cook crab. We can simply fry, boil, steam or grill them with simple marinades, or cook them with herbs and spices. In Malay cooking, we like to cook our crab with chillies. Some even put coconut milk to add extra smooth texture and flavour to the crabs. Some add a few spoonful of curry paste and curry leaves to give the dish a more kick. There are many ways you can cook or add flavours to your cooking. But today, I will share with you a simple recipe that is easy to make but yet very fulfilling, which we normally eat with rice. Here we go!

Ingredients

1/2 kg crabs
8 fresh red chillies, pounded (can substituted with dry chillies)
5 cloves garlic, pounded
3 tbsp cooking oil
Coriander for garnishing
3 tbsp tomato ketchup
1 tbsp of sugar, or according to taste
Salt, according to taste
1 tbsp soya bean paste
1 cup water
1 tbsp corn flour
1 tsp lime juice
Coriander leaves

Methods

1. Pound garlic and chilli.
2. Heat the oil in a wok, and fry the garlic and chilli till fragrant. Then add in crab and stir-fry for a minute or two.
3. In another bowl, mix the tomato ketchup, salt, sugar, soya bean paste, water and corn flour to make the sauce.
4. Add the sauce mixture to the crabs, and stir well for two minutes. Cover the wok and simmer over high heat for five to seven minutes till the crab shell turns bright red.
5. Remove cover, and add in the lime juice. Garnish with coriander leaves and chilli slices.
6. Serve with rice while still hot.

*Serve 1-2 people

Quick Cooking Tips For Moms On The Go!

Moms out there! Have you ever felt that you do not have enough hands and feet to juggle the day's daily routines! Sending children to school, shopping for groceries, making ready three big meals that must be on the table everyday, cleaning, washing, mopping, and anyhing that comes in between that. By the time we retire, we are too lethargic to even care to eat!

Don't do that anymore! For moms who have limited time to get ready a good meal or would like to try out quick, simple recipes, I have a few suggestions for you. The recipes below are simple and quick to make, a combination of asian and western ingredients that are perfect for a family's meal.

BBQ Chicken Kebabs

Add flavour to barbecued chicken kebabs by marinating them in a Korean-style mix of toasted sesame seeds, sesame oil, a good pinch of sugar, lots of garlic, fresh ginger and some dark soy sauce. Thread the chunks of breast on to kebab sticks, interspersed with whole spring onions, and cook until stickily charred, basting with the marinade during the process.

Tuna Salad

For a summer fish dish, try tuna tartare Caribbean style which, like the Mexican ceviche, uses raw fish ‘cooked’ in citric juices. Buy a thick slice of tuna and chop into very small pieces. Then marinate in lime juice with salt, chopped shallot, green chilli and fresh thyme. Leave for an hour in the fridge, turning once, before serving with a tomato and red onion salad.

Chicken Salad

Egg and herb vinaigrette will liven up a cold chicken salad. Boil two large eggs for 10 minutes while you chop up some fresh tarragon and chives. Beat together some Dijon mustard, salt and pepper, olive oil and white wine vinegar, as for a standard French dressing. Peel and chop the eggs and add them and the herbs to the dressing before pouring over the chicken.

Prawns Peri-Peri and Rice

Prepare peeled prawns in West African peri-peri style by quickly frying with chopped garlic, red chillies and diced fresh tomato. Finish with a squeeze of lime juice and serve with plain, boiled white rice.

Grilled Duck

Slash duck breasts across the fat side and smear with a mixture of honey, powdered ginger, lemon juice and salt. After half an hour, cook on the preheated grill pan, fat side down for 20 minutes - longer if you don’t like your duck pink. Turn in the last five minutes of cooking and leave to stand for another 5 minutes before carving into thick slices.

Grilled Chicken Wings

Marinate chicken wings in olive oil, lemon juice, chopped garlic and paprika for 30 minutes before grilling, until sticky and tinged with brown. Turn several times during the cooking process.

Salmon and Rice

Spice up cooked cold salmon by flaking it and mixing with chopped fresh ginger and spring onion. Add a couple of peeled chopped pears, of a crisp variety. Make a dressing with dark soy sauce, sugar, white wine vinegar and sesame oil, pour over the salmon and fruit and leave to stand for 10 minutes. Top with toasted sesame seeds and eat with boiled rice.

Fried Fish and Rice

Marinate fillets of trout and serve in the Oriental fashion. Mix together some soy sauce, sesame oil, grated fresh ginger, a pinch of sugar and a shake of chilli sauce. Lay the fillets in this mixture for 15 minutes, before quickly frying them in the marinade. Serve with plain boiled rice and a cucumber salad, seasoned with white wine vinegar.

Poached Duck Eggs

The secret to poaching an egg lies in adding plenty of white wine vinegar to the water, which should be at a rolling boil (gently bubbling). The eggs also need to be very fresh; duck eggs work especially well. Simply break them into the water and, once the white has coagulated around the yolk, lift out with a slotted spoon before serving on brown toast.

Home made Veal or Lamb Burgers

Watching rugby calls for meat, but it doesn’t need to be beef. Make your own veal or lamb burgers spiced up with Tabasco, Worcestershire sauce and lots of sea salt and freshly ground pepper. Serve with hamburger rolls and a garnish of gherkins and tomato ketchup.

Roast Chicken and Rice

Liven up chicken thighs in the Turkish style by roasting them in a hot oven with whole garlic cloves and the juice of a couple of fresh pomegranates. Serve with boiled white rice into which you have stirred some dried raisins, and a salad of finely sliced red cabbage, dressed with lemon juice and olive oil.

Iced Minty Lime Drink

The sun is blazing right through your window. The rain has been scarce. The throat dry and coarse. What a perfect way to quench the thirst by drinking a cold iced minty lime juice that will soothe down that dry throat. For someone more adventurous, you can add asam boi or dried plums to add that extra punch in your drink!

This sweet and sour drink can be made ready a day's ahead. If you have guests coming in the afternoon you can prepare it beforehand and put it in a fridge to let it cold. Or simply you can make a big jug for yourself and family and stock it in your fridge just in case the cravings come again. You can drink it again and again in a hot day!

Ingredients

2 limes

2-4 mint leaves,shredded coarsely

asam boi or dried plums (optional)

sugar, to taste

water

ice cubes

Methods

1. In a glass, squeeze 2 lime juice.

2. Add water and sugar to taste.

3. Add shredded mint leaves (and asam boi - optional)

4. Add ice cubes and stir well until all contents are mixed together.

5. Drink while still cold.

*serve 1 person