1. Char Kway Teow
- 1 HANDFUL BEAN SPROUTS
- 1 CHICKEN BREAST FINELY SLICED
- 1 TBSP CRISPY PRAWN CHILLI
- 2 EGGS LIGHTLY BEATEN
- 150 G FLAT RICE NOODLES
- 3 TSP GARLIC
- 2 TBSP KICAP MANIS
- 2 SPRING ONIONS
- 3 TSP SUN FLOWER OIL
- Heat the oil in the wok, add the garlic and fry until it just starts to turn brown (5 – 10 seconds max) add the chilli paste then chicken .
- Stir fry until cooked – about 3 minutes.
- Then add the noodles, chye sim (optional), and egg and stir-fry for 2 minutes.
- Finally add the bean sprouts, soy sauces and stir-fry all together.
2. Udang Galah Goreng
- 4 CANDLENUTS
- 3 TSP GARLIC PUREE
- 1 KAFFIR LIME LEAVES
- 1 LEMON JUICE
- 1 LIME JUICE
- 500 G PRAWNS
- 4 RED CHILLIES
- TO TASTE SALT
- 5 SHALLOTS
- TO TASTE SUGAR
- 1 TOMATO, SEEDED, CUBED
- 5 TBSP VEGETABLE OIL
- Marinade the prawns with garlic, lemon and lime juice, salt and sugar. Chill prawns for 30 minutes.
- Heat 3 tablespoons of vegetable oil, fry the prawns until they turn pink and set aside.
- Heat 2 tablespoons of vegetable oil and sauté the ground ingredients until cooked then add tomato, kaffir lime leaves, salt and sugar. Cook until the kaffir lime leaves are fragrant.
- Add the prawns to the sautéed ingredients, stir fry for about 1 minute, serve with rice.
3. Rojak Buah
- 1 CUP JICAMA, DICED
- 1 TBSP BELACAN (DRIED SHRIMP PASTE)
- 1 TBSP CHILLI PASTE
- 1 CUCUMBER, PEELED AND DICED
- 2 CUPS FRESH PINEAPPLES, DICED
- 2 CUPS GREEN APPLES, PEELED, DICED
- 1 CUP GUAVA, PEELED AND DICED
- 1 TBSP OYSTER SAUCE
- 1 TBSP PALM OR DARK BROWN SUGAR
- 1 CUP PEARS, PEELED AND DICED
- 1 CUP ROASTED PEANUTS, CRUSHED
- 1 CUP ROASTED SESAME SEEDS
- 2 – 3 TSP SUGAR
- 1 TBSP THICK TAMARIND PASTE
- 1 CUP UNRIPE MANGO, DICED
- 0.5 CUP WATER
- For a thick tamarind paste, soak 2-3 tsp tamarind pulp with 3-4 tbsp of hot water and mix thoroughly with fingers. Strain and discard seeds.
- In a hot dry pan, crumble and toast the dried shrimp paste for 1-2 minutes.
- In a small saucepan, add chilli paste, tamarind paste, belacan, oyster sauce, brown sugar, water and stir to mix thoroughly.
- Cook over a low heat until the brown sugar dissolves and the sauce thickens slightly.
- Set aside and allow to cool completely.
- Place all sliced fruits in a salad bowl.
- Stir in sauce, sugar, crushed peanuts and sesame seeds.
4. Roti Canai
- 3 BEATEN EGGS
- 2 TBSP EVAPORATED MILK
- 750 G FLOUR
- 250 ML GHEE OR MELTED BUTTER
- 1 TBSP MIXED WITH SUGAR
- 1 TSP SALT
- 2 TBSP SUGAR
- 1.5 CUPS WATER
- Mix the sweetened condensed milk or evaporated milk mixture with the water and set aside.
- Sift the flour into a mixing bowl. Add the eggs, salt, sugar, and 5 tablespoons of ghee or melted butter, and mix well. Add the diluted sweetened condensed milk or evaporated milk mixture and knead for 10 minutes to make a soft dough.
- Shape dough into a ball and place it in a small bowl. Cover with a damp cloth and set aside in a warm place to rest for 30 minutes.
- Portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in the ghee or oil, cover and set aside again for at least 20 minutes or up to 4 hour.
- Heat an iron griddle or heavy pan and grease with a little ghee or butter. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible.
- Fry each dough individually on the hot griddle over medium to high heat until crisp and golden brown, about 3 minutes on each side, adding more of the ghee or oil as necessary.
- Best served hot with a spicy meat or fish curry.
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- 30 G CORIANDER LEAVES, CHOPPED
- 1 STALK CURRY LEAVES
- 10 G GARLIC PUREE
- 300 G MEAT CURRY POWDER
- 1 KG MINCED BEEF/CHICKEN/LAMB
- 50 G MIXED SPICES
- 50 ML OIL
- 100 G G ONIONS DICED
- TO TASTE SALT AND PEPPER
- Sweat onion, garlic and mixed spices (cinnamon, cardamom seed and star anise) till fragrant. Add in curry powder and curry leaves, fry until the oil separates.
- Add in minced meats and slow cook the meat then season to taste. Lastly add in coriander leaves.
- The filling should then be wrapped in Roti Canai (refer to Roti Canai recipe). Serve hot with curry on the side for dipping.
6. Assam Pedas Fish
- 2 CLOVES GARLIC, FINELY CHOPPED
- 2 DRIED CHILLIES, CRUMBLED
- 1 FILLET RED SNAPPER
- 1 GINGER, FINELY CHOPPED
- 1 LARGE ONION, SLICED
- 1 TSP LEMONGRASS
- 2 MEDIUM SHALLOTS, SLICED
- 3 TBSP OLIVE OIL
- 1 TBSP SOY SAUCE
- 1 TBSP SUGAR
- 1 TBSP TOMATO PASTE
- 0.5 CUP TOMATO PASTE
- 1 TBSP WHITE VINEGAR
- Heat oil in a skillet, add the lemongrass, ginger, garlic, chillies, onion and shallots. Fry for 3 minutes.
- Add fish and fry for 2 minutes on each side. Set aside.
- Mix remaining ingredients and pour over the fish. Simmer over low heat for 5 minutes.
- Serve with rice.
7. Mee Goreng
Normally the only Mi Goreng I ever eat is of the Indomie variety. Not this time though: Mee Goreng at Killiney Kopitiam. #meegoreng #migoreng #spicy #hawkers #hawker #fried #noodle #killiney #sauce #fish #fishcake #egg #prawns #garlic #onion #shallots #kopitiam #malaysian #indonesian #indomie #melbourne #melbournecity #instafood #instagood #food #melbournefood #dinner #fatty #fatlife
- HANDFUL BEAN SPROUTS
- ALTERNATIVELY BIHUN GORENG PASTE
- 2 CHICKEN BREASTS
- 2 EGGS
- TO TASTE FRIED SHALLOTS
- 4 CLOVES GARLIC, CHOPPED
- 2 TBSP KECAP MANIS
- 2 TBSP OYSTER SAUCE
- 100 G PAK CHOI
- 2 TBSP PEANUTS, GROUND
- 2 QUARTERS LIMES
- 2 TBSP SAMBAL OELEK
- 0.5 SMALL ONION, SLICED
- 3 SPRING ONIONS
- 2 TBSP VEGETABLE OIL
- 350 G VITS AIR DRIED NOODLES
- If using dried noodles, simply add to a pan of boiling water for 1 minute or until al dente (when they are just about soft)
- Place a wok or a large frying pan on a high heat. Once hot, add the oil and the chicken breast and cook for about 2 minutes until white and nearly cooked through. Add the garlic and onion and stir fry for 30 seconds, then add the green veg and stir fry for a further 10 seconds. Next add the noodles and stir well. Pour in the kicap manis, sambal oelek and oyster sauce and give a good stir.
- Push the noodle mixture to one side of the wok to clear a space. Pour the eggs into the space, leave to cook like an omelette then mix in when the egg is nearly cooked. Add the peanuts and bean sprouts, mix everything together and stir fry for a minute or so.
- Serve with spring onions or fried shallots and lime wedges on top
8. Pie Tee
Step 1: Top Hats Cases Ingredients
- 1 metal mold
- 100g plain flour
- 1 tbsp rice flour
- 1 egg, lightly beaten
- 180ml water
- A pinch of salt
- Oil for deep frying
Step 2: Filling Ingredients
- 1 jicama, julienned
- 1 carrot, julienned
- 2 cloves garlic (chopped)
- 2 shallots (chopped)
- 6-8 shelled and deveined shrimp (chopped into small pieces)
- Salt to taste
- White pepper powder to taste
- A dash of oyster sauce
Pour all ingredients in step 1 into a bowl and beat with an electronic mixer. If you do not have an electronic mixer, whisk the batter until smooth. Heat oil in a wok with the mold in the oil. Do not overheat the mold. Dip the mold into the batter so it’s evenly coated and then deep fry the batter. To remove the case from the mold while frying, jiggle the mold up and down. Once the case turns light brown, remove it from the wok and set aside.
To cook the filling, add some oil into a wok. Stir fry the chopped garlic and shallots until light brown. Add in shrimp, jicama, and carrot and season with salt, pepper, oyster sauce. Cook for 5 minutes.
To serve, fill the cases with the filling, garnish with spring onion, and serve with chili sauce.
9. Chicken Satay
- 2 TBSP BROWN SUGAR
- 250 G CHICKEN OR LAMB
- TO TASTE CHILLI
- 100 ML COCONUT MILK
- 1 TBSP DARK SOY SAUCE
- 1.5 GLOVES GARLIC
- 1.5 TSP GROUND CORIANDER
- 1 TSP GROUND CUMIN
- 1 LEMON JUICE
- 100 G ROASTED PEANUTS
- 1 TSP SALT
- 2 SHALLOTS
- 0.5 TSP TURMERIC POWDER
Cooking Satay Instructions:
- To make the marinade for the meat, simply add the shallots (onions), garlic, turmeric, cumin, coriander, chilli and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better.
- Heat 1 tbsp of oil in a frying pan or wok and add the blended ingredients. Cook for 3 minutes stirring all the time. Then add in the lemon juice, sugar and cook for a further 2 minutes.
- The paste will be looking much darker in colour now.
- Leave to cool.
- Whilst the marinade is cooling, Slice the chicken or lamb into long, thin slices, roughly ½ cm thick. Put in a large bowl.
- Save one tablespoon of the, marinade in a separate bowl. You will use this later for the peanut sauce. Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered.
- Leave in the fridge over night preferably, or minimum 2 hours. Then thread meat onto your skewers and whack it on the BBQ.
Cooking Peanut Sauce Instructions:
- Grind the peanuts in a blender until they are smooth.
- Then heat a little oil and add the reserved tablespoon of satay marinade you kept aside, let it cook for a minute to bring out all the flavours
- Then add the coconut milk (or water), brown sugar, lemon juice and dark soy sauce to a pan and gently heat and stir together. You can add more coconut milk or water if it is too thick.
- Give it a taste, if you like it sweeter- add more sugar, sour – add more lemon, hotter – add more chilli. Make it your own!