Turkish Pizza, Roasted Chicken & Turkish Pilaf (Chef Ammar Ali's Recipes)

There are three recipes from Chef Ammar that I would like to share with you here. They are :

1. Turkish Pizza

2. Roasted Chicken with Mediterranean Vegetables

3. Turkish Pilaf with Green Peas

Let's try and enjoy!

1. Lahmacun (Turkish Pizza)
Ingredients for the Dough

1. Dry Yeast 1 Packet
2. Castor Sugar ½ Teaspoon
3. Warm Water 1 ½ Cups
4. Flour 4 ½ Cups
5. Whole Egg 1 Number
6. Corn Oil For brushing the Dough

Ingredients for the Topping

1. Mince Lamb 500 Grams
2. Onion Holland Mince 1 Number
3. Clean Garlic Mince 3 Numbers
4. Olive Oil 4 Tablespoon
5. Ripe Tomato Mince 2 Cups
6. Green and Red Papers Mince ½ Each
7. Chili Padi Mince 5 Numbers
8. Salt 1 Teaspoon
9. Black Paper crushed 1 Tablespoon
10. Arabic Mix Spices 1 Tablespoon

Method of making
1. For the Dough Mix all the dry ingredients and then add the liquid ingredients till the dough is smooth then let it rest for about 30 Minutes in a warm place.

2. For the Topping Mix the Mince Lamb with all the other ingredients and season accordingly add the olive oil and little water
3. Open the dough to a thin layer then place the topping on the top of the dough leave the ages clean from the topping and back in the oven till it is done

2. Roasted Chicken with Mediterranean Vegetables and Black Papers Sauce
Ingredients

1. Whole Baby Chicken 2 Numbers
2. Tomato cut to wages 4 Numbers
3. Green and Yellow Zucchini thick cubs 1 Number Each
4. Baby Potato washed 300 Grams
5. Green Red and Yellow Papers cut to Cubs 1 Each
6. Red Onion cut to big Diced 5 Numbers
7. Clean Garlic 15 Numbers
8. Olive Oil 1 cup
9. Egg Plant Big cut in to big cubs 1 Numbers
10. Salt To Taste
11. Black papers To Taste
12. Black paper powder ready mix ½ Cup
13. Water 1 Cup

Method of Making

1. Cut all the Vegetables as mentioned above and season them with salt, papers and olive Oil.

2. Season the Chicken with Salt and Black papers and a little Olive oil.

3. Place all the above in a baking try on then add the chicken on the top bake for about 1 hour till the chicken is Golden colour.

4. Black paper powder ready mix adds water about 150 ml and cook it under heat and fry the black papers with butter and let it boil.

3. Turkish Pilaf Rice with Green peas 
 
Ingredients

1. Basmati Rice 4 Cups
2. Chicken Stock 6 Cups
3. Butter 100 grams
4. Salt 1 ½ Tablespoon
5. Green Peas 1 Cup

Method of Making

1. Wash the Rice drain it.

2. Melt the butter then add the Rice cook for a while till litter golden color.

3. Add the Chicken stock seasoning and add the Green Peas.

4. Cook for about 30 Minutes.

 
* Recipe from Chef Ammar Ali (Masak Dari Hati Masak with Iman)

*Picture by Chef Ammar

Lamb Mandi with Saffron Basmati Rice and Raisins (Chef Ammar Ali's Recipe)

For those who love Arabic food, I would suggest you try this recipe by Chef Ammar Ali. May God Bless this sharing.








Mandi Lamb with Saffron Basmati Rice and Raisins

Ingredients

 
Cooking the Lamb Shoulder 

1- Lamb Shoulder 2 Kilo
2- Salt 1 Teaspoon
3- Cinnamon 1 Stick 2.5 CM
4- Arabic Dry Lemon Whole 4 Numbers
5- Bay Leaves 4 Numbers
6- Cardamom Whole 10 Numbers
7- Cloves Whole 10 Numbers
8- Saffron ¼ Teaspoon
9- Rose Water 1 Tablespoon
10- Onion Cut in Small Dice 1 Big Number
11- Water to cover the Meat

Cooking the Basmati Rice

1- Basmati Rice your Choice 4 Cups
2- Ghee 4 Tablespoon
3- Green Chili Whole cut in to ½ 4 Numbers
4- Onion Clean and Small Dice 2 Big Numbers
5- Raisin ½ Cup
6- Salt ½ Teaspoon

Method of Making the Lamb Mandi

Method of Making 
 
1. Cut the Lamb Shoulder in to big cub and let it at the side.

2. Add Olive oil about 6 tablespoon and fried the Onions.

3. Add all the Dry Herbs and wait till the aroma comes out from the onions and spices.

4. Then add the lamb shoulder and suttee with the herbs and onion for about 5 minutes.

5. Add the water and cover the lamb about 5 cm.

6. Let it cook for about 1 hours to 1 ½ hours till the lamb meat is tender to 90%.

7. Drain the Lamb Stock keep the Lamb Meat at the side and Do the smoking Method as I did in my shows ( only for the Meat ) the stock to cook the lamb. 

Cooking the Basmati Rice 

1. Clean the Rice under running water for about 10 minutes and sock the rice for about 20 -30 minutes depends on the rice quality you are using after that drain the water and let it set for about 30 minutes also. 

2. Cook the Onion with the Ghee use only 2 Tablespoon. 

3. Add the Green chili whole or you can cut it in to split ½.

4. Add the Raisin but make sure you did not overcook the raisins.

5. Add the lamb stock for the Rice ( 4 cups of Basmati Rice to 6 cup of lamb stock) 

6. Correct the seasoning with salt.

7. Add the socked Saffron with Rose water in to the rice once the rice is cooked and add the other 2 Tablespoon of the Ghee on the rice.

*Recipes and Method of Making by Chef Ammar
(Masak Dari Hati Masak with Iman)

*Picture by Chef Ammar. 

Fried Bee Hoon with Dried Shrimps

This is one of the simple dishes that I made on my daughter's recent birthday. Fried Bee Hoon or some called it Mee Hoon. It is vermicelli thin noodles which you can get at any Asian store. Do try this simple recipe. As always, I like to keep my recipes simple and straight to the point. Enjoy!

Ingredients
1 packet or vermicelli noodles (soak in warm water until 3/4 soft)
500 gm fresh prawns, cleaned
Sweet soy sauce
Salty soy sauce
Salt and pepper, to taste
Oil
2 cups prawn stock

Garnishing
Spring onions, chopped
Coriander leaves, chopped
1 egg (beaten, fry and roll before cutting into thin slices)
1 fresh red chillies, thinly cut
fried onions

Blended items
3 garlic
3 big onions
500 gm dried shrimps

Methods
1.  In a hot wok, pour in some oil. Put in the blended items and stir until they turn aromatic.

2. After that, add in the fresh prawns and stir well for a few seconds before pouring in the prawn stock.

3. Let the stock bubbles before putting salt and pepper to taste. You can also add some soy sauce at the same time.

4. Stir for a while before putting in the vermicelli rice noodles. Stir the noodles well until all are coated with the ingredients.

5. You can reduce the heat to avoid burning. Then add in the coriander leaves and spring onions. Mix all together.

6. When all is mixed well, change the heat to medium and mix all until the noodles are soften.

7. Put the noodles in the serving dish before garnishing it with some leftover coriander leaves, spring onions, fried onions, eggs and fresh sliced red chilli.

*serves 4-6 people

A Joyous Celebration Indeed!

My eldest daughter is officially 10. Yes, she turned 10 on 3 March 2013, which was an easy date to remember. I remember how small and cuddly she was when I first carry her in my arms and as time goes by, she is already a little girl with her own quirks and antics. How I wish time would stand still and she remains my little baby forever. But, life is moving very fast. Without I know it, she is already in her pre-teen age, developing interests in boys and know what love is all about. 

To celebrate her birthday, I had decided to order a cake from the bakery, too lazy to bake one for her. Her request - coffee cake. Hence, I ensured that the cake would be on the table when the time arrived. I opted for a simple decoration and thank God, she loved it. And, the cake was very good indeed. 

On my part, I decided to make a few simple food that were easy to prepare. I busied myself in the kitchen as early as 9 am, since we decided to cut the cake during lunch. I made a very simple fried vermicelli noddles, tuna sandwiches, vegetable salad and tasty food punch and drinks. With the help of my sister in law, she cooked butter rice which could be taken with chicken bbq, which was grilled by my brother. In fact, the birthday celebration was also to celebrate the birthday of my nephew, hence the more the merrier!

When the food was ready, we laid the table outside and began to fill the table with food and more food. Every one had his and her own contribution, with the girls helping to carry the plates, glasses and ice box. Also arranging the chairs.

The best part was, of course the gifts. Yes, she has been waiting for it and the more greater part was that, each and every one of them got a few small gifts as well.

What a joyous celebration indeed!

Curry Noodles

This Chinese New Year vacation was filled with cooking activities. All of my family members were here and imagine the amount of food that needed to be prepared on the table during those times. Even though we did not celebrate Chinese New Year, but the atmosphere was like a celebration. 

Normally, what we would have is simple. Main dish, vegetables and a side dish. But when we had all the family members gathered at the same place, the joy of cooking was made merrier. The kitchen was filled with jokes, conversations and laughter, hence time flew very fast, without we knew it, the food was already done. One of the dishes that I cooked for dinner was curry noodles. But instead of the typical yellow noodles that we often have, I substituted them with spaghetti. In fact, I felt that spaghetti taste better. Do try this easy recipe for your friends and family.

Ingredients
4 chicken breasts, cubed
fish balls, as desired
fish cakes, sliced thinly, as desired
tofu puff, halves, as desired
spring onions, thinly sliced
1 packet spaghetti, boiled and drained
200 bean sprouts, blanched
green vegetables (sawi), blanched
Oil, as needed
salt, as desired

To be blended
6 garlic 
4 big onions
2 inch ginger

Other Ingredients
6 table spoon chicken/meat curry powder, add with water to form a paste
500ml thick coconut milk
3 strands curry leaves
2 cinnamon sticks
4 star anise
8 cloves
water, as desired

Methods
1. In a big pot, add in some oil. When the oil is hot, put in cinnamon sticks, cloves, star anise and curry leaves. Stir well for a few seconds until aromatic.

2. After that, put in the blended items and stir well until the ingredients turn golden brown.

3. Add in the curry paste and cook well for about half an hour or until the paste has become thick and separated from the oil. Be careful to look after the paste and heat. You may add in some water to avoid burning.

4. When the paste is separated from the oil, add in the chicken breasts and cook until tender.

5. Then, you can add in the coconut milk and water as needed. Add some salt as well.

6. Cook for about 20 minutes or until the broth has thickens a bit before adding in the tofu puff, fish balls and fish cakes. Cook and stir well from time to time.

7. When the tofu puffs have soften, you can turn off the heat.

8. Serve in a bowl with spaghetti, spring onions, bean sprouts, sawi and a sambal of your preferences (optional)

*serves 10-12 people

Rice Porridge and Tempe Sambal

Sometimes you can get tired of eating the same old food or any fancy food that fill you table. Sometimes, you would like to eat something simple, soft and ideal for the stomach especially after taking too much meat and proteins. A simple dish like this rice porridge is best taken with something that can add some punch and flavour to it. Normally, we would eat this with fried salted fish and anchovies, but this time I have made a hot tempe sambal to be taken with the porridge. Do try!

Ingredients (For the rice porridge)
1 cup rice
salt, to taste
6 cups water or more

*Cook the rice until very tender.

Tempe Sambal
2 squares of tempe, cut into small cubes
a handful of anchovies, cleaned
4 fresh red chillies, pounded
6 bird's eye chillies, pounded
2 garlic, pounded
1 big onion, pounded
salt, to taste
1 tea spoon sugar
1 table spoon vinegar
oil, for frying

Methods
1. Fry the anchovies and tempe until golden and crispy. Put them aside for later use.

2. In a hot frying pan, add some oil and fry the pounded items until they become aromatic.

3. Add in the sugar and vinegar before adding in some salt.

5. Cook and stir well before adding in the anchovies and tempe.

6. Stir well for a few seconds, before turning off the heat.

7. Serves with the rice porridge while still hot.

*serves 2-4 people
 

Apple Pie

My first attempt to make an apple pie was a few years ago. I do not make it often as I dread the idea of kneading a dough for the pastry. But nowadays, you can get a ready made pastry at the hypermarket, hence make my life easier. This recipe is one of them. I used a ready made pastry hence my preparation time is cut into half. Do try this very easy and simple recipe for your family! 

Ingredients
Ready made pastry, as required ( this depends on the size of your pie- I used 6 inch round tray for this recipe)


To be mixed together
6 green apples, peeled and cut into thin wedges
3 table spoon flour
3-4 table spoon cinnamon powder
4 table spoon sugar
2 table spoon brown sugar

*Mix all ingredients well.

Methods
1. In a pie tray, put in one layer of the pastry at the bottom and around the tray until it covers the whole tray. Pour in some green beans (to set the pastry) and bake for about 10-15 minutes before taking it out of the oven. Take out the green beans as well.

2. After that, add in the apple mixture into the tray and cover the top with another layer of pastry until it covers all surface. You can make some simple designs at the top layer depending on you own creativity.

3. Bake for about 45 minutes to an hour, medium heat or until golden brown and the apples have turned soft.

4. Let it cool before serving.

*serves 4-6 people

Spicy Grilled Chicken with Hot Sauce

Grilling is one of the fastest and easiest thing to do when you have limited time in the kitchen. Besides, it is also healthy because no oil is needed to cook it. If you like spicy food, you can try this recipe. You will love it! Do try!

Ingredients (For marinade)
4 chicken thighs, cleaned
1 table spoon cumin powder
1 table spoon coriander powder
1 table spoon paprika
1 tea spoon garam masala
1 tea spoon turmeric powder
1 tea spoon black pepper
salt, to taste

*Marinade the chicken with all ingredients for an hour or more before grilling.

Hot Sauce (To be blended)
a handful of dried chillies
3 garlic
1cm ginger
1 table spoon sugar
1-2 table spoon vinegar
salt, to taste

*Cook in a medium heat until thick.

*serves 2-4 people

Chicken Soup with Vegetables

Chicken soup is one the most popular dishes in the family. My kids enjoy this soup very much and since cooking it is not a daunting task, I would not mind preparing it over and over again. Normally, chicken soup Malay style is thin, almost watery like. Potatoes and carrots are often added to boost the taste. However, I prefer to add any vegetable that I have in the fridge, as long as they can fit in. Hence, this easy, simple and delicious soup that any one can enjoy at home. Do try!

Ingredients

2 chicken breasts, cubed

4 garlic, chopped

2 inch ginger, thinly sliced

2 big onions, thinly sliced

3 dried chillies

brocolli, as desired

2 potatoes, cubed

baby corns, as desired

1 carrot, sliced

2 table spoon black pepper

1 table spoon white pepper

salt, to taste

water, as needed

2 table spoon oil

 

Methods

1. In a heated pot, pour in some oil and throw in the garlic, ginger, big onions. Stir until golden brown.

2. Add in the chicken and stir for a few minutes before adding in enough water to cover the whole chicken. Cook until simmer.

3. If the water dries, you can add in as much water as you desire and cook until the chicken is tender.

4. When the chicken is tender, you can add in the vegetables one by one and cook until the vegetables are soft.

5. Add some salt, black and white pepper before continue cooking, and until all ingredients blend well together.

6. Lastly, put in the dried chillies and simmer for another minute.

7. You can serve with rice or bread while still hot.

*serves 4-6 people

 

 

Eggless Steamed Chocolate Cake

I have been looking for a simple eggless cake from the internet and I came across a simple one that caught my eyes. The original recipe is just a plain simple vanilla cake, but I have added some chocolates and made some adjustments to my liking. To  my surprise, the cake turned out very well and the taste was outstanding. Do try!

Ingredients

2 1/2 cups Flour

2 teaspoons Baking Powder 

1 teaspoon Baking Soda

1/4 teaspoon Salt 

1 cup melted sugar

1 can evaporated milk + 2 tablespoons Vinegar (Mix well and leave for about 15 mins)

2 tablespoons Vanilla Extract 

1/2 cup Melted Butter

1 cup cocoa powder

250gm cooking chocolate, double boil

Methods

1. Lightly grease a 9×13 inch pan and line it with parchment paper.
2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
5. Steam it for an hour or until cooked in a medium heat.
6. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
7. You can make some chocolate toppings by mixing some cooking chocolate, sugar, butter and some flour until thickens.
8. Decorate the cake as you desired.