BEAN SALAD

Ingredients:

• 310 gm can corn, lima beans, & capsicum
• 310 gm can red kidney beans
• 450 gm can three been mix
• 310 gm can chick peas
• 2 sticks celery, finely chopped
• 4 green shallots, finely chopped
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

The Step:

1. Rinse and drain canned corn mixture, beans and peas.
2. Combine with remaining ingredients in bowl. Mix well.
   

BASIC SALADS- COLESLAW

Prepared with care, the familiar, tried &true salads are always winners. My favourite recipes featured here are quick to make, using readily available ingredients. it's also a boon to have a variety of basic dressings at your fingertips, ready to suit a vaiety of dishes & all tastes. Most dressings can be made a day ahead, but the salads are best made just before serving..

Ingredients:

• 1/2 medium cabbage, shredded
• 2 medium carrots, grated
• 1 medium red pepper, finely chopped
• 4 green shallots, finely chopped
• 1 cup (250 ml) bottled coleslaw dressing

The Step:

1. Combine all ingredients in bowl & mix well
2. Serve for 10 people.

ONE OF THE RESTAURANT THAT PROVIDES MALAYSIA AND SINGAPORE FOODS

Hey, guess what? It's my parent's restaurant in Seremban. Our restaurant serve all kind of Malaysia and Singapore foods. The most popular foods in our restaurant are 'mi rebus Singapore', 'sambal goreng' and 'mi siam kuah Singapore'.

QUICK SANDWICH RECIPES

These lunchtime treats are as easy to make as a good fresh tuna , but they're infinitely more interesting.

Ingredients:

• 1-2 can of Tuna packed in water (drained)
• 2 teaspoon of blackpapper
• 3 tablespoon of onion (cut into slices)

The Steps:

1. In a medium bowl, combine the tuna, pepper and slices onion.
2. Spread the mixture on your favourite bread.

Urmm..here are some QUICK & EASY recipes site. For further information, click on it:

http://browse.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/index.html

CRAVING FOR SINGAPORE FOODS?

BUBUR NASI SINGAPORE

Singapore foods are exactly like Malaysian foods but somehow there are some mix from nyoya recipes, a mix of chinese and malay cooking styles and the-MUST TRY foods is mi rebus Singapore.

"Jemput makan semua" - a typical Singaporean norms to invite people to eat..

Visit this site & you may know more about Singapore foods:

http://www.mymalaysiabooks.com/recipe/food.htm

THE REAL NASI LEMAK :)

Nasi Lemak were usually served with sambal ikan bilis (anchovies), prawns, sliced cucumber, hard boiled eggs and fried peanuts

Ingredients:

• 600 g rice
• 450 g Grated coconut, extract 5 cups of milk by adding equal amount of water
• 4 Fragrant screwpine (pandan) leaves, tie into knot
• 2 cm Ginger, slice finely
• 6 Shallots, slice finely
• 3 cloves Garlic, slice finely
• 1 teaspoon Salt
• 1 piece Cinnamon
• 3 cloves

The Steps:

1. Wash the rice & drain well
2. Put rice, coconut milk & other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
3. Loosen rice grain & test for doneness.
4. Add a little water if the rice is not well-cooked.
5. Cover the pot tightly until the rice is fluffy.

If you want some tips and guide on cooking, you may click on this site:

http://browse.realsimple.com/food-recipes/cooking-tips-techniques/index.html

FOR ALL CHICKEN WING LOVER

I believe that fried chicken wings are the best meal to have within having your lunch and dinner. It is a great and delicious meal that everyone must have. Chicken wing can be fried with flour or even tumeric powder. It is a very simple taste of home recipe. You guys may try to serve the chicken wing by your own way!

Here are some information and more recipes on how to cook a delicious chicken wing. You may visit this site:

http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Chicken-Wings/Main.aspx

ONDEH-ONDEH

Onde-Onde is one of the traditional kuih in Malaysia. They are either made from sweet potato or glutinous rice flour…

The cute little onde-onde–also spelled as ondeh-ondeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite. They are sweet and delicious.

Ingredients:

• 250 g Glutinous Rice Flour


• 200 ml Pandan Juice
  
• 150 g Gula Melaka (Palm Sugar), finely chopped


• 100 g Grated Coconut


• A Pinch Of Sea Salt

The Steps:

1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.


2. Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.


3. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.


4. Coat the rice balls with grated coconut and serve immediately.

ROTI JALA ANYONE?

Roti Jala–means “net bread” literally–is another Malaysian delicacy that deserves special introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon tea snack.

Ingredients:

• 1 3/4 cup all purpose flour (1/2 lb)

• 1 1/2 cup low fat milk

• 1/2 cup water

• 1 egg

• 1/2 teaspoon salt

• 3/4 teaspoon turmeric powder

• 1/2 tablespoon oil Ghee or butter (to grease the pan)

The Steps:

1. Sieve the flour and set aside.


2. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.


3. Add in 1/2 tablespoon of oil and set aside.


4. Heat up a pan with medium heat and grease it with some butter or ghee.


5. Pour some batter into the mold and transfer the mold to the pan.


6. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer to the video above.)


7. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.


8. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.

BANANA NUT MUFFINS

I am not much of a baker, but I would like to try on baking banana nut muffins that might perfumed my house with the sweet aroma of bananas. Banana nut muffins are probably one of the most popular muffins–not to mention utterly delicious which had been claimed by my uncle in Singapore.
It’s really simple and non-baker friendly. Try this easy banana muffins recipe because it’s great waking up in the morning and smell the banana nut muffins…

Ingredients:

• 2 cups all-purpose flour


• 1 1/2 teaspoons baking soda


• 1/2 teaspoon salt


• 4 overripe bananas


• 1 cup sugar


• 3/4 cup (1 1/2 sticks) unsalted butter (melted)


• 2 eggs


• 1 teaspoon pure vanilla extract


• 1/2 cup chopped walnuts

The Steps:

1. Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan.


2. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, butter, eggs, baking soda, the remaining 2 bananas, sugar, and vanilla extract. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together. Fold in the chopped walnuts and the mashed bananas with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.
   
3. Bake for 18-20 minutes or until the muffins turn brown. Makes 18 regular muffins.

MY BAKER QUICK GUIDE

HELLO STRANGERS =) here are some guide &tips on baking..

1. Follow the recipe. Just follow the darn recipe and no questions asked. Step-by-step. Cup-by-cup. Spoon-by-spoon. If the recipe calls for 1 cup of butter, don’t use 1.5 cup. More butter doesn’t mean that your baking will turn out more buttery. If anything, it might render your cake too buttery it won’t rise properly. Trust me, I’d been through this mistake.
   
2. Don’t try to be creative. Don’t even attempt to be creative when you are learning to bake. If the recipe calls for milk, use milk even though cream tastes like a thicker milk. Again, follow the recipe…there is a reason why milk is used in baking and cream is used for making sauces. And don’t even think that you can use condensed milk to replace milk–condense milk + water don’t equal milk! Yeah, I’d been through that mishap, too.
   
3. Don’t let your baked goods sit in the oven. Oven is a very hot thing–an average of 350 degrees Fahrenheit or more–so hot that it takes a while to cool down. So, if you are smart, you won’t let your muffins or cake or cookies or pies or tarts sit in the oven heat after baking is done. Take them out, let them cool off OUTSIDE the oven on a cooling rack, not inside the oven. You are warned, so don’t blame me when your muffins or cake or cookies or pies or tarts look all BLACK and burnt even though they were perfect when you turned off your oven like 4 hours ago!
   
4. Last but not least, there is no guestimate in baking. Baking is not cooking, you can’t guestimate the ingredients. There is no “to taste” unless you really want to taste raw batter. Stock up on kitchen scales, measuring cups, measuring spoons, and all the baking essentials. Online conversion websites and your calculator won’t help much when you are trying to convert a pound to pints or cups or spoons. Plus, baking is already tough enough, you don’t want Math to get into the way, do you?
   That’s all and good baking. :)

Here are some cooking tips and guide. You may visit this site:

http://browse.realsimple.com/food-recipes/cooking-tips-techniques/more-cooking-tips-techniques/index.html

BLUEBERRY MUFFINS

I have a great blueberry muffins recipe that have been told by my uncle in Singapore. The blueberry muffins recipe calls for very basic ingredient. The recipe also creates a fluffier muffins instead of the “dense” ones sold at stores. Personally, I love cheese cake more than any kind of muffins but this recipe might absolutely change out my mind.. The blueberry muffins recipe is also very easy to follow, plus the notion that I am eating healthy superfood makes the muffins taste even better..Yummy!

Ingredients:

• 1 1/2 cup all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1/4 cup sugar1/2 stick/4 tablespoons/60 grams unsalted butter, melted and cooled


• 1 large egg, beaten


• 3/4 cup plus


• 2 teaspoon milk


• 1 cup blueberries

The Steps:

1. Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water.


2. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).


3. Add the blueberries to bowl and stir them in just enough to combine.


4. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack cool. Muffin are best served warm.

KUIH DADAR

Kuih dadar or kuih tayap is a rolled crepe flavored with pandan juice and filled with grated coconut steeped in gula melaka or Malaysian palm sugar. Pandan leaf is the core ingredient of kuih dadar/kuih tayap. The green exterior of kuih dadar is made of batter colored with natural pandan juice extracted from pandan leaves. Nowadays, many kuih vendors use artificial coloring for convenience purposes, but the end product usually lacks the tempting sweet fragrance of pandan leaves. Also, the coloring appear somewhat bright or fluorescent green, a sure-fire tell tale sign of artificial coloring…

REMPAH FISH ( FRIED FISH STUFFED WITH WITH SAMBAL)

Ingredients:

2 hardtail mackerel (ikan cincaru)

Spice Paste:

• 3 fresh red chilies


• 5 dried chilies


• 10-12 shallots


• 2 cloves garlic


• 1 tbsp belacan


• 1 tsp salt


• 1 tsp sugar


• 1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps 1/4 cup oil.

The Steps:

1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish.

2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.

3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.

4. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately.

SAMBAL TELUR (EGG SAMBAL)

Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking. It’s the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables.Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously.

FOODS, FOODS, FOODS

I love playing with my food. When I was a child, I often engaged myself in MASAK-MASAK(literally means cook-cook in Malay language)—a childhood cottage cooking game where I would “steal” ingredients from my mother’s kitchen and then cooked them into “food” using candles and kid’s cookware. I had the whole set up: two bricks in between a candle, a mini “wok,” and a wooden stick for stirring. I was like mad playing MASAK-MASAK, it was the best childhood game ever…