STIR FRIED LADIES FINGER / OKRA

Ingredients

250 gm ladies finger sliced
1/2 teaspoon thick tamarind juice
1/4 cup water
4 tablespoon cooking oil

Ingredients to blend or pound

125 grams small dried shrimps
1 pip garlic
8 shallots
4 red chilies - remove seeds
1 small piece compressed fermented shrimp paste (belacan)
2 teaspoon sugar
a pinch of salt.

Cooking Method

Heat oil in a pan and add blended ingredients and stir fry. Add sliced lady's finger and toss for about 1-2 minutes. Add tamarind juice and let it cook in low heat for another 1-2 minutes. Garnish with slices of red chilies and serve while hot.

Consuming Ladies finger has many valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins . Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal

GHEE OR BUTTER RICE

Ghee rice is one of the most famous rice recipe in Malaysia. If you feel you dont like the smell of ghee you may replace with butter and it will taste as good.

Serving for 4 person.

2 cups long basmathi rice. Try King Basmathi or Moghul Rice for excelent results
2 cups water
1 cup low fat milk
1 screwpine leaf -knotted
2 small cinnamon sticks
5 star anise
1/4 table spoon tumeric or you can use yellow food colouring
1 large onions sliced
2 table spoon full ghee or butter.


Wash and drain rice.

Heat ghee or butter in low fire and saute onions, add cinnamon sticks,star anise .
Add tumeric powder and mix gently until it blends with the ghee and tumeric powder.
Dish into rice cooker.Add water and low fat milk. Put the knotted screwpine leaf and salt to taste.
Garnish with fried onions, fried cashew nuts and raisins. Serve hot.


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POTAOES AND SESAME CURRY

Potato dishes are one of my favourites. Try this recipe and you will find it to be heavenly.

INGREDIENTS

3 table spoon sesame seeds
4 large potatoes
2 red chili , 2 green chilies - cut into two and remove seeds
1 small bunch corainder leaves - chopped
1 table spoon fenugreek roasted without oil. Dry blend and keep aside
2 tablespoon chili powder
1/2 teaspoon tumeric
2 tablespoon pounded ginger
2 cups thick coconut milk. (You my replace with full cream milk)
2 tablespoon lime juice
4 tablespoon minyak.
salt to taste.

Cooking Method

Roast sesame seed and blend smoothly.Add lime juice.
Boil potatoes , remove skin and cut into pieces.

Heat oil add pounded ginger, blended fenugreek, chili powder, tumeric powder. Add chopped coriander leaves and halved chilies until you get an aroma.

Add blended sesame, cut potatoes, salt and coconut/ full cream milk. Let it simmer and thicken.
Remove and serve hot with rice or bread.

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INDIAN ROJAK

Indian Rojak is very tasty and is better if it is home made. Try the recipe below because it is a balanced diet and can be served any time of the day.

INGREDIENTS

100gm beans sprouts(blanched and drained

1/2 cucumber shredded

1/2 turnip shredded

1/4 chinese cabbage shredded

2 hard tofu ( fried and sliced)

2 red chilies shredded

spring onions for garnishing

FRITTERS

2 cup wheat flour
1/2 cup rice flour
a pinch of salt
1/2 grated coconut
100gm beans sprouts
3 big red onions shredded
3 red chili shredded
1/2 inch ginger shredded

PEANUT SAUCE OR PEANUT GRAVY

6-8 dried chilies ,20 shallots and 1/2 inch fresh tumeric } to be blended smoothly

1/2 cup mashed potatoes

1/2 cup thick tamarind paste

1 teaspoon salt

2 tablespoon sugar (add according to your taste)

1/2 cup grounded peanuts- coarse

2 tablespoon oil

TO PREPARE FRITTERS

Add the wheat flour ,rice flour in a mixing bowl

Add little water and mix to make a thick batter. (The mixture must be smooth)

Take 1/3 of the flour mixture and add grated coconut, salt and mix well. (Keep aside)

Take the balance 2/3 of the flour mixture add shreeded ginger, chilies,onions and beans sprouts.Add a little salt and mix well. (Keep aside).

Heat oil in a pan and start frying both the mixture separately. Drop the mixture into the hot oil using a table spoon.Fry till golden brown and drain it.

Once fried let it cool and cut the fritters into long slices.

Arrange the fritters in separate bowls or plate.

PEANUT SAUCE

Heat oil and add blended paste until you get an aroma. Add grounded peanuts, tamarind paste,a little water and salt to taste. Let it boil.

Add mashed potatoes and sugar. Reduce heat and let it simmer for about 15 minutes mix occasionally. Once ready pour sauce into a bowl

SERVING SUGGESTION.

Arrange clockwise on a plate small portion of shredded cucumber,turnip,chinese cabbage,fried tofu,2 types of fritters and blanceh beansprouts. Garnish with spring onions and shredded red chilies.Pour sauce in a small sauce bowl and place in the centre of the plate.

You will definetely enjoy this recipe. May sound like a lot of work to do but once you try it you will want to prepare it often. You can also serve this recipe for small gatherings and meetings.Hope you enjoy. Good luck.Dont hesitate to post a comment if you need any help.

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FRESH MUSHROOM RISOTTO

Recipe by Amy Beh


Ingredients

1 onion, chopped

2 bay leaves

3 tbsp olive oil

50g unsalted butter

275g risotto rice (arborio)

½ cup fresh shitake mushroom, chopped

½ cup white wine

900ml fresh chicken stock or vegetable stock

2 tbsp chopped parsley

50g Parmesan, freshly grated

Method

Heat fresh chicken stock or vegetable stock in a saucepan to a gentle simmer.

Heat olive oil and half the butter in a heavy-bottomed saucepan.

Fry onion and bay leaves for 3-4 minutes until fragrant or softened.

Add the rice and stir to coat the grains well with the fat.

Add mushrooms and fry for 4-5 minutes.

Pour in wine and boil, stirring until absorbed.

Add a ladleful of simmering stock.

Stir until absorbed then continue to add the remaining stock by the ladleful, stirring until the rice is tender but still retains some bite.

Stir in remaining butter and add grated Parmesan. Season to taste and take off the heat.

Cover the saucepan and leave risotto to stand for 3-4 minutes.

Dish out and serve with a sprinkling of chopped parsley."

GINGER FRIED RICE

Recipe by Amy Beh

Ingredients

3 bowls cooked rice, preferably a day old

2 eggs

A dash of salt and pepper

50g ginger, shredded

50g anchovies, rinsed

3-4 tbsp sesame oil

Seasoning

½ tsp salt

¼ tsp pepper

1 tbsp light soy sauce

¼ tsp sugar

A dash of freshly ground black pepper
Method
Deep-fry anchovies in hot oil until crispy. Dish out and set aside. Heat sesame oil in a wok and fry ginger shreds until fragrant and crispy. Dish out and set aside.

Add a little more sesame oil, break in eggs and add a dash of salt and pepper. Stir in the rice and toss well to combine. Mix in seasoning and fry briefly.

Return the crispy ginger shreds to the wok and continue to fry until rice is heated through. Add pre-fried anchovies to mix. Dish out and serve hot with a sprinkling of chopped coriander leaves."

NASI LEMAK

Nasi Lemak is Malaysia's No 1 Delicasy. It is considered as a balance diet food as it contain protien,fat,fiber,cabrbohidrate,vitamins and minerals. In Malaysia people never get bored eating nasi lemak even if they have it everyday

Nasi Lemak

Rice Ingredients

2 cups of rice
1cup of coconut milk
1 screwpine leave
1 inch ginger (cut into strips)
a pinch of salt


Gravy - (Sambal) Ingredients

5 big onions -sliced 4 of the onions
1 bowl grinded dried chili.(Cut dried chilies into pieces and boil. Drain and put aside)
4 pics garlic
1 large tomato

Add On or Condiments

2 hard boilded eggs(cut into half or quarters)
1/2 cucumber sliced
1/2 cup fried anchovies
1/2 cup fried peanuts


Rice Preparation

Wash and drain 2 cups of rice, You will need 3 cups of water to cook 2 cups of rice.
Replace 1 cup of water with coconut milk. (2 cups of water and 1 cup of coconut milk).
Add ginger and salt.
Tie the screwpine leaf in a knot and drop in the rice cooker.
Cook rice as how you cook rice your rice daily
You will get a beautiful aroma while the rice is cooking

Gravy preparation.

Add one onions (cut into large cubes), garlics and one tomato into blender.
Add grinded chili and blend all ingredients together until the texture is smooth.

Heat oil in a pan add the 4 sliced onions. Saute onions till golden brown and add the smooth grinded chili paste and fry the chili until it becomes dry and dark. Add a little more oil if the gravy is too dry. When chili paste is fried until reddish brown colour, add fried anchovies ,add little water, salt and tamarind juice. Remove gravy in a container.

Serving

Put rice in a small bowl, press and overturn bowl onto a plate. Your rice will be moulded by the small bowl. Add gravy(sambal) sliced cucumber, fried peanuts,hard boiled egg and anchovies. Enjoy this tasty,spicy delight.
You can have nasi lemak at any time of the day. Brakfast , lunch or dinner.
Once you try you will not want to stop. Practice makes perfect.

Recipes by Selvia. For more recipes you can visit http://recepiesevergreen.blogspot.com/