My collection of favourite recipes..tried and tested!
This is a great way to fry chicken. The longer you marinade, the better the taste. And its great with white rice, beriyani rice or tomato rice. Even nasi lemak. The best part of the chicken is the crispy stuff that made up the marinade…mmm …
I first discovered prawns at my brother’s house last year. Apparently it was Lela’s signature dish and she made it very well. We had already had lunch when we got there but we tasted a prawn or two and it was great! After that I …
When we were in Mauritius last year, we discovered this sauce one night at dinner in the main restaurant of the Oberoi where we stayed. It added punch to almost any mild curry dish they served at the restaurants! Then we asked for it to be served with our breakfast..it was great with eggs and sausages. I joked with one of the waiters that we wanted the recipe and he said “Sure! I’ll ask the chef and a couple of days later we were given the recipe by Chef Virjanan.
We haven’t tried the sauce yet but I will soon.
INGREDIENTS
2 kgs fresh tomato, chopped
300 gms onion, chopped
3 tsp chopped garlic and ginger paste
2 chopped chilli / cumin and mustard seed
50 gm fresh coriander, chopped
50 gms thyme
2 pieces dried chilli
100 gm curry leaves / fenugreek seed
25 ml oil
5 cardamom
3 cloves
2 cinnamon stick
2 star anise
Salt and pepper to taste
DIRECTIONS
In a thick bottomed pan, heat oil and fry dried ingredients. Add the onions and allow to sweat. Add the ginger garlic paste and fry a while.
Add the thyme, curry leaves and chilli. When fragrant, add the tomatoes and allow to cook on slow heat.
After 20 – 25 minutes, add the fresh coriander.
Serves 10 – 15 portions
The sauce can be used with all kinds of meats and seafood, even vegetables.
Pan fry fish, meat or vegetables then leave to cook in the sauce on slow heat and end with chopped fresh coriander.
I spent Chinese New Year day this year at Vivian’s gorgeous house in Bukit Jelutong. She had a great concept for her special guests that day – hawker food freshly prepared! She had made her signature dish of Sarawak Laksa and then freshly fried Char …
This is our own “home-style” chilli beans recipe. We experimented until we got it right..with this recipe, we don’t need to hunt for that perfect “chilli in a packet”! If you’re lazy or just don’t have the ingredients, you can prepare this using the “chilli-in-a-packet” …
This is our “quick” version of a traditional Spanish dish “Judias Pintas”. Its spicy and its filling…but beware the gas 🙂 Our home-made version is another way to make this – provided you have all the ingredients.
INGREDIENTS
250 gms Pinto beans or red beans
50 gms onion
50 gms green pepper
1 packet Chili con Carne mix (any brand like El Paso etc)
1 tbsp tomato puree
1 tbsp olive oil
750 ml water
DIRECTIONS
Rinse and sort the beans. Chop the onions and cube the green pepper.
Heat olive oil in a pressure cooker over medium heat, then fry the onions and green pepper until a little soft. Empty the Chili mix and add the water and beans. Pressure cook for 15 minutes. Remove from heat then add the tomato puree and let it simmer for 5 to 10 minutes.
Serve with boiled rice.
This is my favourite pasta dish and I love to make it because no one else can make it the way I like it! We first had REAL pasta in Rome. Of course Rome, where else! After our trip there in 2005 we really appreciated …
INGREDIENTS 1 medium-sized shoom (a Kuwaiti fish – but any fish will do) 3 – 4 cloves garlic Thumb size fresh ginger 4 – 5 fresh chillies 1/2 cup Canola oil for deep-frying Thai fish sauce Maggi all-purpose seasoning DIRECTIONS Wash the shoom well, then …
