Another Messy Recipe2

Simply Cup Cakes

ngredients:
225gm Self Raising Flour, sifted
130gm Castor Sugar / Fine Sugar
125gm Butter, soften
3 Eggs, lighty beaten
60ml Milk
1 tsp Vanilla Extract

Methods:
1. Preheat oven to 180º for 10 mins.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in raisins & pumpkin seeds or any of your favourite nuts.
7. Spoon mixture into muffin cups.
8. Bake for 15 mins till top turns golden brown.
9. Cool on rack.

Tofu Tuna Patties

Ingredients:
185gm Tuna Chunks in Oil (I used Ayam Brand)
200gm Tofu (1 block)
1 tbsp salt
1 tbsp pepper
Spring onion - chopped finely
Coriander leave - chopped finely
4 tbsps Wholemeal Flour
4 tbsps Wheat Flour (Tepung Gandum)
1 egg, beaten

Methods:
1. Mix all ingredients.
2. Form a batter with spoons.
3. Heat oil, scoop the batter to the frying pan.
4. Pan fry each side for 3 mins in low fire till golden brown.
5. Serve hot with tomato or chilli sauce.

Pan Fried Fish with Tomato Basil Sauce

Ingredients:
Fish - cut into 4 portion (cod fish, salmon fish or Ikan Merah)
Garlic - 2 cloves, chopped
Onion - 1 pc, chopped
Butter - for frying

Seasonings:
Salt - 1 tsp
Black pepper - Dash
Corn flour - Dash

Tomato Basil Sauce:
Red ripen tomatoes - 2 pcs, skinned, seeded, cubed
Sugar - 1 tsp
Basil leaves - Dash (I used Dried Basil Leaves)

Methods:
1. Season fish on meat side with seasonings.
2. Heat up sunflower oil, followed by 1 tbsp butter.
3. As soon as foaming subsides, place fish in pan with skin side down.
4. Jiggle pan for the first 10 seconds to keep fish from sticking.
5. Cook until skin turns golden brown in low heat. Remove to a plate.
6. Heat up oil, cook garlic & onion quickly without browning.
7. Add tomatoes and cook over a low fire till sauce thicken.
8. Add sugar & basil leaves.
9. Spoon sauce on the center of a plate. Top with Pan-Fried Fish & Tossed Asparagus.

* Tomato Basil Sauce adapted & modified from Women's Weekly FoodBook
* The sauce is not to my liking. May be it could be improved further.

Stir Fry Chicken with Mushroom

This is an Quick & Easy dish.

Ingredients:
Chicken Breast Meat - cubed
Carrots - cubed
Mushroom - 5 pcs, soaked & sliced
Ginger - 4 slices
Shallots - 2, chopped
Coriander leaves - chopped
Spring onions - chopped
Corn flour solution - 2 tsps + 4 tbsps water
Water - 1 cup
Salt - 1 tsp

Methods:
1. Sautee shallots, gingers & carrots for 3 mins till carrots are tender.
2. Add in mushroom and sautee for a while.
3. Add in chicken and sautee for 2 mins.
4. Add salt, water & corn flour solution. Simmer for 2 mins.
5. Add coriander leaves, off fire & dish out.
6. Garnish with spring onions.

Tossed Asparagus with Olive Oil & Cheese

Ingredients:
Asparagus - 1 bundle
Olive oil - 1 tbsp
Grated Parmesan cheese - Dash

Methods:
1. Rinsed asparagus thoroughly, break off any though & discard bottoms.
2. Cut in to 2 inch long, slicing the asparagus at a slight diagonal.
3. Blanch asparagus, set aside.
4. Toss with olive oil & parmesan cheese.
4. Serve warm.

Fried Dumpling

Ingredients:
Chicken fillet - 6 pcs, minced
Prawns - 10 pcs, peeled, deveined - chopped coarsely
Carrot - 1/2 chopped finely
Spring onion - 1 pc, Finely chopped
Water Chessnuts - 3 pcs, Finely chopped
Coriander leaves - Finely chopped

Seasonings:
Salt - 2 tsps
Pepper - dash
Sugar - 1 tsp
Sesame oil - 1 tsp

Wrap:
Wantan skins / Dumpling skins
Cooking Oil for closing the dumpling skins

Methods:
1. Marinate all the ingredients & seasoning for few hours / overnight.
2. Wrap the batter with the dumpling skin. (Do not put too much as the skin might burst open)
3. Rub some oil at the sides of the dumpling skin and press slightly to make sure it is tightly stick together.
4. Heat up oil, when oil is hot, set the fire to low and fry the dumpling till golden brown.
5. Serve hot with chilli / tomato sauce and garnish with some coriander leaves.

Stir Fry Vegetables with Prawns

Ingredients:
Medium sized prawns - 20pcs (marinate with some sugar)
Carrots - Cut into flower shape
Brocolli - Florets
Cauliflower - Florets
Baby corns - cut diagonal
Garlic
Salt
Corn flour solution (1tsp + 3 tbsps water)

Method:
1. Sautee prawns with butter. Side aside (don't overcook the prawns)
2. Pre-boil vegetables in hot water with 1 tsp of olive oil and salt for 2 mins.
3. Fry garlic till golden brown.
4. Add all vegetables, stir fry for 5 mins.
5. Add salt and corn flour solution.
6. Sprinkle some water. Simmer for 5 mins.
7. Off fire, add in prawns and mix well.

* Don't over boil vegetables. Over boil will make the vegetables less crunchy and mushy.

Fish Chowder with Vegetables

Ingredients:
Firm fish fillets, such as cod fish or scrod, cut into 8 (I used "Sebelah" fillet because I don't have to de-bone)
1 tablespoon Olive Oil
1 medium onion, coarsely chopped
2 gloves garlic, minced
1 tomatoes, chopped
1 potato, chopped
1 leek, chopped
1 carrot, chopped
1/4 cup coarsely chopped parsley
1 cube Alce Nero Vegetable Broth (u may use chicken broth)
Dash oregano & basil leaves

Method:
1. Heat olive oil, sautee garlic and onion until softened.
2. Add all vegetables and sautee for 5 minutes until potatoes and carrots are tender.
3. Add in vegetable or chicken broth. Simmer for 10 mins.
4. Add fish and parsley. Bring to gentle boil. Dash in oregano & basil leaves.
5. Remove from heat and serve.

* Olive oil really brings out the taste of the cooking, it is not oily, not easily get burns and very smooth in sautee.
* Alce Nero Vegetable Broth tastes like real vegetable stock, not very salty and smells like real vegetables.
* Sebelah fillets are good especially if you're cooking for toddler or kids. It is almost the same price with Salmon Fish and it is less fishy.

Beef Stew with Vegetables

Ingredients:
Beef - cubed
Garlic - 2 cloves
Onion - 1 pc
Shallots - 2 pcs
Cauliflower - 10 flowerets (chopped)
Carrot - 1/2 (cubed)
Potato - 1 (cubed)
Radish - 1/2 (cubed)
Coriander leaves - chopped (optional)
Salt - Dash

Seasoning:
Light soya sauce - 1 tbsp
LP sauce - 1 tbsp
Corn flour - 1/2 tsp
Sugar - 1/2 tsp
Ground Black pepper - Dash

Method:
1. Marinate beef with seasoning. Leave for few hours.
2. Sautee garlic, shallots & onions till fragrant.
3. Add in cauliflowers, carrots, radish and potatoes, sautee till soft.
4. Add in marinated beef, sautee for few minutes.
5. Add salt, sugar and 1 liter of water, simmer till beef is soft and sauce is thicken.
6. Dash in coriander leaves. Simmer for a minute and serve.

Stir fry Yau Mak with chicken

Ingredients
Yau Mak - 2 stalks
Chicken Breast Meat - cubed
Garlic - 2 cloves, chopped
Shallot - 1 pc, chopped
Red chillies - chopped
Corn flour solution (1 tsp + 3 tbps water)
Salt

Method:
1. Sautee garlic & shallot till golden brown.
2. Add red chillies & chicken, sautee for a minute.
3. Add Yau Mak & salt, stir fry a min. Then, add in corn flour solution.
4. Simmer for 1 min and dish out.

* Don't over Yau Mak as it will becomes too soft and less crunchy, the color will turn dark too.

Dates Drinks

Ingredients:
Red dates, de-seed - 20 pcs
Honey dates - half packet (around 5-6 pcs)
Loh hon guo - 1 pc

Method:
Boil all ingredients in 3 liters boiled water in the slow cooker for 8 hours.

Grilled Honey Chicken

Ingredients:
Chicken thigh - 2 pcs deboned and slight lined
Coriander leaves or parsley for garnishing
Honey - I used Alce Nero Acacia Honey

Seasoning:
Light soya sauce
LP sauce
Corn flour
Sugar

Method:
1. Marinate chicken thighs with seasoning for few hours (preferable overnight).
2. Heat oil in a frying pan, with slow fire, grill chicken thigh by turning both sides until half cook.
3. Brush honey on the meat by turning both sides and grill with low fire for 5 mins until meat is tender.
4. Serve and garnish with coriander leaves.

Braised Chicken with Button Mushroom

Ingredients:
Chicken thighs - 4 pcs
Button mushroom - 15 pcs
Coriander leaves
Garlic - 3 cloves
Onion - 1 pc

Seasoning:
Light soya sauce
LP sauce
Salt
Sugar
Mixed herbs
Sesame oil
Black pepper

Method:
1. Marinated chicken thighs with seasoning.
2. Heat oil, sautee garlic and onion till golden brown.
3. Add in mushroom and coriander stems, stir fry till fragrant.
4. Add in a dash of salt and sugar.
5. Add in chicken thighs, stir fry till chicken is half cook.
6. Add 500ml water and simmer chicken till soft.
7. Mix remaining of coriander leaves, add mixed herbs and ground black pepper.
8. Simmer for 5 mins and serve.

Fried Rice Noodle with Prawns

Ingredients:
Kuey Teow - 500gm
Prawns - 20 pcs (season with sugar, salt & pepper)
Dried shrimp - 20pcs
Garlic
Shallot
Green & Yellow capsicums
Eggs
Salt
Oregano Leaves
Pepper
Light Soya Sauce

Method:
1. Fry scramble eggs and set aside.
2. Heat oil, sautee garlic & shallots.
3. Add in capsicums, stir fry for 1 min.
4. Add in prawns, stir dry till pinkish.
5. Add in kuey teow and stir fry till all ingredients are mixed evenly.
6. Add salt, light soya sauce, pepper & oregano leaves.
7. Dish out and mix the scramble eggs into it.

Spaghetti with Homemade Mushroom Sauce

Ingredients:
Spaghetti - 250gm (al-dente)
Fresh mushrooms - 10 stalks
Chicken Fillets - 5 strips (cubed)
Chicken Broth - 1 cup
Onion - 1 pc
Flour - fried till golden brown
Oregano Leaves
Salt
Ground black pepper
Parmesan cheese
Water - 1 litre

Method:
1. Heat up oil, fried flour till golden brown.
2. Add in onion & mushroom, stir fry for few second.
3. Pour in chicken broth and water. Simmer until sauce is thick and creamy.
4. Add in cubed chicken fillet and cook and a slow fire till chicken is soft. Add in the parmesan cheese. Stir till melt.
5. Add salt & ground black pepper. Simmer.
6. Dash in oregano leaves. Serve sauce with spaghetti or linguine.

Steamed Fish

Ingredients:
Siakap Fish
Ginger - sliced
Shallots - chopped
Garlic - chopped
Red chillies - chopped
Coriander leaves - chopped
Spring onion - chopped
Salt
LP sauce - 1 tbsp

Method:
1. Bring water to boil.
2. Marinate fish with salt and LP sauce.
3. Put all ingredients on the fish.
4. Steam fish on hot boiling water for 15 mins or till cooked.
5. Garnish with some coriander leaves.
6. Serve hot.

Claypot Chicken Rice

Ingredients:
Chicken - 20pcs
Garlic - chopped
Shallot - chopped
Mushroom - sliced
Salted fish - chopped
Spring onion - chopped
Oyster sauce - 2 tbsps
Black soya sauce - 2 tbsps

Marinade:
Light soya sauce
Sesame oil
LP sauce

Method:
1. Sautee shallots till golden brown. Set aside.
2. Fry salted fish till crispy. Set aside.
3. Marinate chicken with marinade. Wash rice and drain.
4. Sautee garlic and muchrooms, add chicken and stir fry till half cooked.
5. Add in rice, stir well for 8 mins.
6. Add oyster sauce and black soya sauce, keep on stirring the rice.
7. Add water till cover the rice and simmer for 5 mins.
8. Dish out and transfer to a rice cooker.
9. When rice is cooked. Dish out and serve with salted fish, shallots & spring onions.
10. Garnish with coriander leaves.

Steamed (Ikan Merah) Fish

Ingredients:
Ikan merah - 2 slices
Garlic - chopped
Shallot - chopped
Ginger - chopped
Red chillies - de-seed
Salt
LP sauce
Spring onion

Method:
1. Bring water to boil for steaming.
2. Marinate fish with salt & LP sauce.
3. Sautee shallots & garlic tilll golden brown. Pour on the fish.
4. Put all ingredients on the fish.
4. Steam for 15 mins or till fish is cooked.
5. Garnish with spring onion.
6. Serve hot.

Steamed Herbal Chicken

Ingredients:
2 - 4 chicken thighs
4 pcs Yuk Chuk
4 pcs Hoi Chuk
10 seeds Red Wolfberries (Gei Ji)
10 seeded Red dates
Salt
1/2 tsp Sesame oil
1 tbsp Corn flour (optional)
Alluminium foil

Method:
1. Simply make 3 cuts on chicken thighs. Marinate with salt.
2. Pre-boiled water in the wok for steaming.
3. Wash Yuk Chuk, Hoi Chuk, red wolfberries & red dates & put aside. You may add in Ginseng or Pau Sam too.
4. Cut a square alluminium foil, put chicken thighs in the middle,add in all the ingredients & sesame oil.
5. Pre-mix cornflour with 200ml water. Poor on the ingredients for a thicker sauce
and smoother meat.
6. Wrap up the chicken and steam for 45 mins.

Sweet & Sour Fish with Tangy Orange

Ingredients:
Fish (Kerapu, kurau or red fish)
Mandarin orange or Sunkist Navel orange Juice
Salt
Sesame Oil
1 tbsp sugar
Carrot (cubes)
Onion (cubes)

Garnishing:
Slices of Orange skin (peel the skin with a peeler and slice it finely)

Method:
1. Marinate fish with some salt. Deep fry the fish. Set aside.
2. Saute onions with sesame oil, put in cubed carrots.
3. Stir fry until carrots are soft.
4. Dissolved sugar in hot water. Poor in the wok and stir till thick.
5. Poor in orange juice with some corn flour (pre-mix with water).
6. Cook for 1 mins.
7. Dish out and poor onto the fish. Garnish with some slices of orange skin.
8. Serve hot with rice.