Grill shrimps with butter and garlic, Basmati Rice with Pomegranate Seeds and Pine nuts牛油蒜烤虾, 红石榴松子印度香米饭

*serves 4-5 pax 

16 large prawns, shelled and deveined, tails left on

½ onion, chopped

4 clove garlic, chopped

1tbsp fresh lime juices

1tbsp chopped corianders

1/2tsp sea salt

Pepper 

Butter, at room temperature

Satay skewers, wet with water 

Method

1. In a mixing bowl, mix prawns, onion, garlic and lime juices, season with salt and pepper and set aside for 15mins.
2. Thread the shrimp onto skewers. Place on the grill pan, rub the butter all over the shrimps, grill the shrimps over moderate heat, until just cooked.

Basmati Rice With Pomegranate Seeds

2 and 1/2cup Basmati rice, wash and rinse

5 cups water

1tbsp olive oil

1tsp salt

 

Garnishing

Chopped corianders

1/2 cup fresh pomegranate seeds

50g pine nuts, roasted

Method

1. Add rice, water, olive oil and salt in a rice cooker, mix well. Cook the rice.
2. Once rice is done (I also sprinkled with little saffron), fluff with a fork, then transfer to a serving plate, sprinkle chopped corianders, fresh pomegranate seeds and roasted pine nuts.

Recipe source: shrimps recipe was inspired by a food magazine , recipe by Sonia a.k.a Nasi Lemak Lover

 

Banana and Pine nuts butter cake 香蕉松子牛油蛋糕

*makes a 6” cake 

112g unsalted butter, at room temperature

75g caster sugar

2 large eggs, at room temperature

1/2tsp vanilla extract

100g self-raising flour

80g mashed banana

30g pine nuts 

 Method

1. Preheat the oven to 180C. Roast pine nuts for 3mins, set aside.

2. Cream butter and sugar in a mixing bowl, and beat together until light and fluffy.

3. Add egg one at a time, combine well.

4. Add in mashed banana, mix well. Then add in flour and roasted pine nuts, combine well.

5. Pour cake batter into a lined (bottom) round cake pan, smooth the top and tap on countertop to remove air bubbles.

6. Bake the cake for 35mins or until inserted with a skewer came out clean.

7. Transfer to a wire rack and let cool.

Recipe by Sonia aka Nasi Lemak Lover

Bacalhau com Natas (Salted Cod fish with Cream) 葡式马介休薯容

4 US Russet potatoes (~800g)

1 canned of Bacalhau (salted cod fish)
1/2cup heavy cream
1tsp salt or taste
Freshly ground black pepper
Parmesan cheese powder

Method

1. Cook the potatoes in boiling water till tendered. Mash the potatoes.
2. Drain the salted cod fish from the can, break it up with a fork.
3. Mix cod fish with mashed potatoes, add in cream, salt and black pepper till well combine.
4. Transfer the mashed potato in a baking dish, sprinkle Parmesan cheese powder on top.
5. Bake at preheated oven at 200C for 15mins, then grill till golden brown (10mins).
6. Serve warm with other side dishes as per your preference.

Recipe by Sonia aka Nasi Lemak Lover

Claypot Luffa gourds, Black fungus and Fish Maw 胜瓜云耳浸鱼肚

1 Luffa gourd, peel off the hard skin outside, cut wedges

40g fish maw, soaked in water for 30mins
20g carrot, slices
10g dried black fungus, soaked in water till soften, tear into small pieces
4 cloves garlic, crushed.
70g lean meat, slices (coat with tapioca flour)
Salt to taste

Stock ingredients

20g ikan bilis (dried anchovies )
1 dried sole fish, grill the fish, remove burnt part, wash and tear into few pieces
800ml water

Method

1. Add all stock ingredients in a stock pot, boil over medium low heat for 30-45mins. Set asdie.
2. Heat some cooking oil in a claypot, sauté garlic till aroma, add in stock (2 small soup bowls), carrot and black fungus, bring to boil. Boil for few minutes.
3. Add in fish maw, continue to cook for 5-10mins till fish maw soften.
4. Add in luffa gourd, continue to cook for few minutes. Last add in meat slices, and add salt to taste, cook for 2-3mins.
5. Remove from heat, serve hot.

Recipe by Sonia aka Nasi Lemak Lover

 

Spongy Banana Cupcakes 香蕉海绵杯子蛋糕

*makes 12 cupcakes 

 3 eggs ( large or A size), cold from fridge

 120g caster sugar

 180g ripe banana (use a fork to mash it)

 150g cake flour

 1/2 tsp Baking powder

 1/4 tsp Baking soda

 100g Corn oil

 1/4 tsp Rum, optional (I use homemade vanilla Rum)

 Method:

 1. Preheat oven to 160C.

 2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

 3. Beat cold eggs, sugar, Rum & banana at max speed in a mixer till thick and stiff. (I use electric hand mixer at high speed 4 for 5mins)

 5. Fold in flour & mix well. (use hand mixer at lowest speed to mix)

 6. Add in corn oil & mix well till batter is shiny & flowing.(use hand mixer at lowest speed to mix)

 7. Pour into cupcake liners for about 90% full. Bake for 45mins (at middle rack  no fan).

Source: modified from old recipe, by Sonia aka Nasi Lemak Lover

Japanese Stir-fried Cabbage with Butter Soy Sauce 日式牛油炒高丽菜

250g cabbage, chopped or shredded

25g butter
1 and 1/2tsp Japanese light soy sauce

Method

1. Melt butter in a frying pan, add cabbage, stir fry till soften.
2. Add in soy sauce, mix well, dish out and serve as side dish.

Recipe source: refer to here, by Sonia a.k.a Nasi Lemak Lover

Penang Hokkien Mee / Prawn Mee 槟城福建虾面

*serve 5

For the stock:-

600g pork ribs.
3.5lt water
500g prawn heads and shells, fry with some cooking oil till aroma
600g jicama, cut into big sizes
30g rock sugar or taste
2 and 1/2tsp salt or taste

Method

1. Boil water over high heat. Once boiled, scoop hot water over pork ribs, lightly blanch it.
2. Add all ingredients into hot water, boil over low heat for 1 and 1/2hrs. Season with rock sugar and salt.
3. Once stock done, strain the stock, add in the sambal chili paste (I added 2 1/2tbsp or adjust to your preference).

For the sambal chili paste:-

20g dried chili, cut into small pieces then boil in hot water for 5mins, drained
1 fresh red chili
6 shallots
4 garlic
½” ginger
1tsp shrimp paste/ belacan
4tbsp water

1/2cup cooking oil

15g dried shrimps, soak in water to soften, chopped
1/2tsp salt or taste
2tsp sugar or to taste

Method

1. Blend all ingredients except dried shrimps till a paste.
2. Heat oil in wok, add in blended ingredients, sauté for 10mins.
3. Add in chopped dried shrimps, continue to cook for 5mins.
4. Add in seasonings and dish out.

200g fresh shrimps, stir fry in the same wok after done the sambal chili paste, season with salt

200g lean pork or pork loin, blanch in the prawn stock for 15mins, sliced

Water spinach (kangkung), blanch in hot water

Bean sprouts, blanch in hot water

Yellow noodles and rice vermicelli, blanch in hot water

Hard-boiled eggs

Crispy fried shallots

Fried lard 

To serve- place noodles into serving bowl, top up with prawn stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, chili shrimps, pork slices, fried pork lards and shallot crisps. 

Recipe by Sonia a.k.a Nasi Lemak Lover

Nutty Blueberry muffins 蓝莓果仁味玛芬

*makes 6 small muffins 

65g self-raising flour (I replaced with cake flour + 1/4tsp baking powder)

30g hazelnuts

1/8tsp baking soda

95ml buttermilk (I use milk +few drops of lemon juices)

33g skimmed milk (I omitted)

1 large egg

2tsp agave syrup (I replaced with honey)

25ml rapeseed oil (I replaced with corn oil)

35g fresh blueberries 

Method

1. Bake hazelnuts in a pre-heated oven at 180C for 3mins, remove set aside to cool. Remove the skin.
2. Put the flour, baking soda and hazelnuts in a food processor, and whizz until the nuts are finely ground.
3. Whisk together buttermilk, eggs, honey and oil.
4. Mix the wet ingredients into dry until smooth, then stir in the blueberries.
5. Divide the batter into muffin pan or cupcake liners.
6. Bake at 180C for 35mins or until a skewer poked in comes out clean.

Recipe source: BBC GoodFood magazine, with changes

Japanese Condensed Milk bread 日式炼奶面包  

Ingredients

200g high protein flour or bread flour

15g Condensed milk (I use sweetened creamer)

120g milk

20g caster sugar

3g instant yeast (1/2tsp +1/4tsp)

20g salted butter, room temp. 

Filling

20g Condensed milk (I use sweetened creamer)

20g salted butter, room temp.

Topping

Almond flakes, dried fruits or your choice

Icing sugar 

Method

1. Add all ingredients in a mixing bowl, mix until a smooth dough.
2. Add in butter, continue to knead till smooth and elastic dough, keep aside to rise till double in size.
3. Mix the filling ingredients condensed milk and butter till mix well. Set aside.
4. Roll the dough into a rectangular shape 8”x12”. Slice into four equal portion.
5. Use a silicone brush, brush the filling on top of a dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
6. Cut the dough with filling into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan, keep it in warm place to rise till double.
8. Egg wash and sprinkle almond flakes or your choice of dried fruits.
9. Bake at a pre-heated oven at 170C for 25mins at middle rack (with fan forced).
10. Remove bread from the chiffon pan once cooled, sprinkle with icing sugar. 

Recipe inspired by May and Eileen, original recipe from Japanese recipe here and here.

Broken Glass Jelly 玻璃碎果冻 

Broken jelly

2tsp agar-agar powder

65g caster sugar

400ml water

Food colouring-Blue, Green, Orange, Red 

Method

1. Mix all ingredients except food colouring in a small pot, bring to boil over medium heat.
2. Equal divide into four portion and pour into individual containers and chill for 2-3 hrs or till harden.
3. After chilling, cut them into blocks, place them in a larger container or pan. 

Condensed Milk jelly

2tsp agar-agar powder

400ml water

6tbsp condensed milk or sweetened cream 

Method

1.     Mix all ingredients in a small pot, bring to boil over medium heat.

2.     Pour condensed milk jelly into broken glass jelly, gently stir them to mix well.

3.     Chill in the fridge till set, cut and serve.

Recipe reference: refer here, by Sonia a.k.a Nasi Lemak Lover



 Do not throw away those fried spiced crumbs, that is the most yummy part !

 

Ayam Goreng Berempah (Aromatic Malay Spiced Fried Chicken) 马来炸鸡

1kg chicken meat, cut into medium-size pieces

1tsp Serbuk Jintan putih (cumin powder)

1tsp Serbuk Jintan Manis (fennel powder)

1tsp Serbuk Ketumbar (coriander powder)

1tsp chili powder

1/2tsp turmeric powder

1tbsp curry powder (meat type)

1tbsp corn flour

1 and 1/2tsp salt 

Blend into paste

4 garlic cloves

6 shallots

½” galangal (blue ginger)

½” ginger

4 lemongrass

3tbsp water 

Method

1. Marinate chicken pieces with all ingredients for several hours.
2. Heat oil in a wok (sufficient to fry all chicken at one go) over medium to low heat, put marinated chicken into hot oil piece by piece, deep fry till golden brown (about 10-15mins).
3. Once done, remove fried chicken and also the fried spiced crumbs using a strainer and keep aside to drain excess oil.
4. Serve hot. 

Recipe reference to : Azie Kitchen and old recipe, by Sonia aka Nasi Lemak Lover

Mini Sausage Bread Rolls 迷你香肠面包卷

*makes 19 rolls 

200g High Protein Flour or Bread flour

130g milk ( I use cold milk from fridge)

35g sugar

3g instant yeast (1/2tsp+1/4tsp)

1/8tsp salt

25g butter, room temperature 

Mini cocktail sausages, defrost and pat dry, sesame seeds, egg wash (1 egg yolk +1tbsp milk)

Method

1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
2. Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
3. Divide the dough into 20g each and roll into small balls, rest for 10mins.
4. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Let it to proof for another 30-45mins.
5. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 170C( fan forced) for 15-20mins or 180C (no fan) for 15-20mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

Nutty Chocolate Chiffon Cake 榛果巧克力戚风蛋糕

*makes a 20cm chiffon tube pan 

4 egg yolks (A size)

15g caster sugar

35g corn oil 

55g milk

80g self-raising flour

40g roasted hazelnut (roast at a pre-heated oven 180C for 3mins, remove skin)

10g corn flour 

4 egg white (A size)

75g caster sugar 

2tsp cocoa powder

Method

1. Put the self raising flour, corn flour and roasted hazelnuts in a food processor, and whizz until the nuts are finely ground.
2. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light.
3. Add in corn oil, mix well. Then add in milk, stir well to combine. Add in flour mixture, stir to well combine.
4. Beat egg whites till foamy, gradually add in sugar in there batches and continue beat until soft peak formed.
5. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter.
6. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
7. Pour 1/3 cake batter into chiffon pan, sift a thin layer of cocoa powder on it. Repeat the rest of layers. 
8. Bake at pre-heated oven at 170c for 45mins at middle rack or until cooked.
9. Once done, turn your chiffon tin upside down and cool completely before remove from the tin.
10.  Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have mastered this skill.

Recipe by Sonia aka Nasi Lemak Lover

Bergedil / Pegedil Kentang ( Malay Potato Patties ) 马来土豆饼 

4 potatoes (400g), peel the skin, cut into small pieces

1tbsp dried shrimps, soak in water till soften, chopped roughly

1tbsp fried shallots

1tbsp chopped parsley leaves

1/2tsp fine salt or to taste

White pepper powder

1 egg, lightly beaten 

Method

1. Deep fry potatoes till golden brown and cooked. Drained.
2. Using a food processor, to mash the potatoes.
3. Put the mashed potato in a mixing bowl, mixing in chopped dried shrimps, fried shallots, chopped parsley leaves, salt and pepper, mix well. Shape into patties.
4. Coat the patties with egg, deep fry over medium heat till golden brown on both sides.

Recipe by Sonia aka Nasi Lemak Lover

Soto Ayam (Yellow Spicy Chicken Soup) 马来香料鸡汤 

*serve 5

A) 1 packet of Ketupat(rice cake), boiled for 90mins (followed to the instruction on the package), cool down for at least 3 hours before slice.

 

B)To make the chicken stock 

1kg chicken ( I use kampong chicken (free range chicken), about 3 large pieces) 

Blend into spices paste

1 onion

5 garlic

10 shallots

½” ginger

1 sprig of parsley leaves (daun soup)

5 candlenut ( buah keras)

1tsp coriander seeds (biji ketumbar)

1tsp cumin powder (jintan putih)

1tsp fennel powder (jintan manis) 

Spices

1tbsp white peppercorns, crush coarsely

1 small cinnamon stick (kulit kayu manis)

1 star anise (bunga lawang)

3 Cloves (bunga cengkih)

3 cardamom (buah pelage)

2tsp salt or to taste

2.5lt water 

Method

1. Heat 3tbsp cooking oil in a stock pot, sauté spices paste till aroma.
2. Add in all other spices (except peppercorns) and chicken, lightly fry till colour changed.
3. Add in water and bring to boil. Once boiled, add in peppercorns and salt, and change to low heat, simmer for an hour.
4. Remove chicken and drained, rub with some salt. Set aside the soup.
5. Once chicken has cooled down, deep fry till golden brown. Shredded the chicken meat and set aside.

C) Sambal kicap ( sweet soy sauce chili sauce) 

10 small green chilies, chopped finely

2 garlic, chopped

3tbsp kicap manis (sweet soy sauce)

3 tbsp Soto stock (from above)

Juice from 3 kasturi limes 

Method- mix all together, adjust the seasoning by adding more sweet soy sauce or lime juices 

D) Pegedil (potato patties), refer recipe here

E) 70g glass noodles (soon), deep fry without washing with water, store in air-tight container

F)) fried peanuts, chopped parsley leaves, fried shallots, bean sprout (taugeh) 

To serve- add fried glass noodles, fried shredded chicken, ketupat and bean sprouts in a serving dish, scoop stock over, top with pegedil, peanuts, chopped parsley, fried shallots and sambal kicap, enjoy! 

Recipe adapted from Amie'sLittle Kitchen with minor changes, by Sonia a.k.a Nasi Lemak Lover

Rye Bread Loaf 黑麦面包

*for a 11cmx20cm (internal), non-stick Pullman tin  

335g Bread flour

85g Rye flour

35g sugar

1tsp fine salt

23g butter (salted)

1tsp instant dry yeast

270g milk ( I use cold milk from fridge)  

Method 

 1.Mix bread flour, Rye flour, sugar and yeast in the mixing bowl, mix well.

 2.Add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

 3.Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).

 4.Proof the dough until double the size. (Final dough weight around 750g).

 5.Divide dough into 3 equal balls, then allow to rest for another 10 minutes.

 6.Roll the dough into long rope, fold the dough then place it in a Pullman tin (if using ) or baking tray, go for final proofing for about 60-90mins. Let it rise till about 90% full (i close the lid when see 90% full, then wait further 30mins).

 7.Cover the Pullman tin, bake in a preheated oven at 190C (fan forced ) for 30mins.    

Recipe by Sonia aka Nasi Lemak Lover

 

Economic Fried Bee Hoon (Fried Rice Vermicelli) 经济炒米粉

 * serve 5  

To cook Fried Bee Hoon

300g Bee Hoon/Rice Vermicelli, soaked in tap water and drained

150g bean sprouts, washed and drained

4 shallots, peeled and sliced

2 cloves of garlic, peeled and coarsely chopped

2 cups water (you may adjust according to your type/brand of Rice Vermicelli) 

 Seasonings

 1tbsp light soy sauce

 1tbsp dark caramel soy sauce or adjust accordingly

 1tsp sugar

 1 and 1/4tsp salt or to taste 

Method:-

 1. Heat a wok with cooking oil (4tbsp), sauté chopped garlic and shallots till golden brown.

 2. Add in water and add in light soy sauce, sugar, and salt, bring to boil.

 3..Toss in the rice vermicelli, and add in dark caramel soy sauce, quickly stir fry and toss well. Cover with wok lid, cook for 1-2mins.

 5. Add in bean sprouts, stir fry and toss it well. If the noodles are dry, you can add in hot water. Dish out and serve. 

To cook simple stir fry cabbage

200g cabbage (I use Cameron cabbage), tear into small pieces

30g carrot, sliced thinly

2 garlic, chopped

1tsp light soy sauce

Salt to taste 

Method

1. Heat oil in a wok, sauté garlic and carrot for a minute.
2. Add cabbage, stir fry well, add in seasoning, cook till cabbage soften. (You can add little water).
3. Dish out and serve.

To  deep fry luncheon meat 

1 can of luncheon meat, sliced

1 egg, lightly beaten

 

Method

1. Coat luncheon meat slice with egg, fry in hot oil over medium heat till golden brown.

Few fried sunny side up eggs , deep fry in cooking oil over low heat

To serve- Serve fried bee hoon in a serving plate, garnish with fried sunny side up egg, fried luncheon meat and stir fried cabbage, enjoy with sweet dessert soup (eg mung bean or red bean soup), or with a cup of coffee. 

Recipe by Sonia aka Nasi Lemak Lover