Absolute~~~wee wang wang

A very refreshing drink that will make u wee wang wang (drunk) but at the same time very nutricious also, the ingredients used are juice from 2 lime, 2 tablespoon of organic honey, 1/2 cup of vodka (can increase) & 1 cup of ice. Put all the ingredients into the blender & blend blend blend. It's a great drink for the evening after an irritating day......

chill.....

espeacially when watching tv or reading......
i need a break....

Simple Black & White: Fishy Curry

This is a very healthy dish with very less oil needed, actually the dish can be prepared without oil but i choose to increase the flavor. There's many many types of fish can be used in this recipe as long it must be fresh such as mackerel, salmon & snapper etc. etc.




Ingredients
Jenak fish-remove the bones & cut into cubes
300-400ml of water
5 shallots-finely chopped
5 cloves of garlic-finely chopped
1-2 inch of galangal (lengkuas)-finely chopped
2 stalks of lemon grass-1 stalk finely chopped, 1 stalk bruised the edge
1 teaspoon of cooking oil

Seasonings
1-2 teaspoon of chili flakes
1-2 teaspoon of brown/palm sugar (adjust to your taste)
1-2 tablespoon of fish sauce (adjust to your taste)

Methods
Blend the galangal & lemon grass
A quick sauté of shallots & garlics on the a pot
Add the blended galangal & lemon grass
Pour around 300-400ml of water into the pot & bring to boil
Add in the lemon grass (bruised edge) & chili flakes
Stir well & simmer in low heat for 15mins
Add in the fish & simmer for another 5-10mins-depending on the fish size
Lastly, add in the seasonings to taste


As I mentioned the dish can be done without oil, just skip the step 2 & add all the ingredients into boiling water. Besides fish, seafood such as prawns, clams & squids can be used in the recipe also, lime juice can be added if desired. Explore your senses & enjoy.

Simple Black & White: Curried Cashew Nuts

Actually... this is failure recipe :-( but i managed to savaged it from ***. Luckily 'it' turned out quite impressive although the cashew nut is a bit 'chao ta'-burned, Besides the below ingredients, u can add celery & fresh tomatoes. Keep the dish just moist but not too watery.

Ingredients

2 tablespoon of cooking oil
5 shallots (chopped)
4 garlics (chopped)
1 stalk of lemon grass (chopped)
1 cup of carrots
1 cup of cashew nuts (pans fried or get the ready made ones)
1 cup of potatoes
1 tablespoon of curry powder
4-6 lime leaves (slice thinly)
100-200ml of water
Corn starch solutions

Seasonings

1-2 tablespoon of tomato sauce
Light soya sauce
Brown sugar
Fish sauce

Methods

Add in the cooking oil & sauté the shallots, garlics & lemon grass until fragrant
Add in the carrot & potatoes and continue to stir fry, by the mean time add in the curry powder
Add in the water bring to boil & simmer under low-medium heat until the potatoes & carrots turn soft (or until the water is 80 percent evaporated)
Add in the cashew nuts & lime leaves
Lastly, add in the seasonings and corn starch solutions (if the dish is too watery)

Simple Black & White: Basil Leaves Chicken

The same story.....this theme has been pending for months liao......take long long time to choose, edit & create the recipes..... :p

Very easy to prepare dish & u can adjust the taste according to your preference....

Basil Leaves Chicken

Ingredients>minced chicken meat, chopped garlics, chopped onions, chopped chili padi (coursely), basil leaves, water & corn starch solutions

Marinade for chicken>light soya sauce, oyster sauce, pepper,corn starch, sesame oil, shaoxing cooking wine

Seasonings>oyster sauce, black soya sauce, salt, fish sauce & brown sugar

Methods:

• Marinade the chicken
• A quick stir-fry the minced chicken & set aside
• Saute the garlics, onions & chili padi until fragrant
• Add in the minced chicken together with the basil leaves
• Add some water
• Finalised with the seasonings & thicken with corn starch solutions
  

As usual when i don't put any measurement in the recipe that's mean u can adjust the taste with your own preference......

PAM~KIN DESERT...by awei®

Let me think.....actually this supposed to be a soup........but after i think & think & think, this is the final outcome.....teng teng.....PUMPKIN DESERT by awei®

The regular black & white 'feel'

What i want to highlight in this recipe is simplicity.... so everything is simple & clear...:p

mmmm.......

Ingredients........ 1/2 biji of small size pumpkin

500ml of soya bean milk

palm sugar & brown (follow yr taste)

sago

pandan leaves (optional)

Methods:

cook the pumpkin in boiling water until soft soft & drain

blend the pumpkin & soya bean milk until smooth smooth

put into the pot & bring to boil

add in the rest of ingredients to boil & simmer until the sago is soft

taste la.... wait for what! :p

SATAY......beEHOON

Have been asking around for this recipe & went through a few recipe books but finally i came up with this version of mine.... Satay beehoon is quite a popular dish in S'pore but but it's very DIFFICULT to get it M'sia....where to find ah??????

Peanuts......frying process

Ingredients for satay sauce:

• 1 tablespoon of peanut butter
• 1 bowl of freshly ground roasted peanut (packet one also can)
• 2 teaspoon of tumeric powder
• 100-200ml of water
• 250ml coconut mlik
• 10 shallots
• 10 cloves of garlics
• 1 big onion
• 3-5 tablesppon of chili paste
• 6 stalks of lemon grass (bruished the edge)-4 stalk for blending
• 4-6 lime leaves
• 1 inch of belacan

Seasonings

• salt, fish sauce & brown sugar
  

Methods:

• Blend al the shallots, garlics, big onion & lemon grass & blend together
• Saute the blended ingredients & belacan over a medium heat
• Add in the balance of lemon grass & continute to saute until fragrant
• Add in the chili paste
• Continue cook the mixture for another 10-15 until 'PECAH MINYAK' & add in tumeric powder
• Add in the coconut milk & water & bring to boil (add more water if the mixture is too thick)
• Add in the peanut butter & ground peanut & let it simmer to boil
• Lastly, add in the seasonings
  

Well, the best noodles to go with satay sauce bee hoon , cause bee hoon will absorb all the rich flavour of satay sauce. For this recipe i used simple ingredients such as pork, chicken & water spinach (kangkung) but u can add ingredients such as 'si ham' & soaked sotong or even bean sprouts (just blanch all the ingredients with hot water-don't over cook them especially the 'si ham' :p

Sweeet Potato....Ang Koo Kueh

Always wanted to try out this recipe on my own but always doesn't have the opportunity. Since someone's BUTTDAY (actually i made this late month, my blog can call 'tan ku ku' liao :p ) is around the corner & i've found the recipe so i've decided to give 'IT' a try. It turn out to be quite gooood...... who says ang koo is difficult to make?

Skin ingredients:

• 250g of glutinous rice flour
• 220g orange sweet potato
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 100ml hot boiling water
• 10 teaspoon of shallot oil (stir fry the shallots with oil till golden brown & drain it)
• dash of orange coloring

Methods:

• clean the sweet potatoes & steam until soft
• peel of the skin & discard any fiber (if any)
• blend the skinned potatoes, glutinous rice flour, sugar & salt until it turns into crumbs
• add oil, coloring, water (add in the water slowly) until it turns to dough form & soft
• remove from the blender & knead the dough until smooth
• shape the skin into larger ball then the filling
  
  
  

  Filling:

• 200 skinned green beans (soak for approx. 1 hours)
• 50g of sugar (adjust according to taste)
• 2 teaspoon of salt (adjust according to taste)
• 3 teaspoon of cooking
• 3 teaspoon of shallot oil

Methods:

• steam the green beans over high heat for 20mins till soft
• remove the green beans while still hot
• place it in a processer with sugar, salt & shallot oil
• process/blend till the filling binds together (pls do taste the filling, i prefered salty flavour , so i add in more salt)
• Shape into smaller balls

How to combine both of the ingredients:

• flatten the skin, place the filling in center & cover the filling & seal
• press the filled koo into mould to shape & knock out the koo (dust some flour onto the mould)
• place the koo on a greased banana leaves
• brush 'it' with oil/shallot oil & trim the banana leaves
• steam the koo for around 8-10mins over medium heat