Wednesday, April 15, 2015

chiken stuffed glutinous rice (lemper) recipe

lemper (stuffed glutinous rice)
  • 2 chicken breasts
  • 1½ cups thick santen ( coconut milk)
  • 4 shallots
  • 4 cloves garlic
  • 1 tsp ground coriander
  • 1 kaffir lime leaf ( optional)
  • ½ tsp cumin
  • ½ tsp brown sugar
  • 3 kemiri (candle nuts)
  • salt and pepper
  • vegetable oil
chiken stuffed glutinous rice (lemper) recipe

how to make chiken stuffed glutinous rice

  1. Boil the chicken breasts with a little salt for 40 minutes, and allow them to cool.
  2. crush the garlic and kemiri to a paste, add the cumin, sugar and all the ground ingredients, and mix well.
  3. slice the shallots and shred the chicken finely; asute the shallots  in a little oil, add the garlic and kemiri paste, and continue to saute for a further minute.
  4. put in the chicken and Kaffir lime leaf and the santen. season well with salt and pepper.
  5. let the mixture simmer, stirring occasionally, until all the santen has been soaked up by the chicken. leave to cool.
  6.  to cook the rice, put in into a saucepan with 2 cups of thick santen and a pinch of salt.
  7. simmer until dry, in the usual way, for really good results, this rice must be finished in the steamer, and it needs to be steamed for 15 minutes.
  8.  when the rice is ready, put in on a sheet of non-stick paper and pat it out into a layer about 1 cm (½") thick.
  9. cut it into oblongs about 10 by 6 cm(4" by 3").
  10. divide the filling among  the pieces, and then roll each one, starting on one of the shorter sides.
  11.  seal the ands by patting them together so that the lemper has the shape of a croquette.
in Indonesia's, needless to say, this rolling would be done in a banana leaf, and the lemper could be eaten at once or stored in a cool place.
if you want store them warp each one in aluminum foil. they can be eaten cold, or can be reheated by steaming them for 5 minutes

Thursday, March 26, 2015

strawberry rose sherbet recipe

  • 1 ½ cups (375 ml) granulated sugar
  • 2 ½ cups (625 ml) water
  • grated rind and juice of 6 lemons
  • 4 rose geranium leaves, lightly crumpled
  • 1 egg white
  • Rose geranium flowers and extra leaves for decoration
strawberry rose sherbet recipe
how make sherbet
  1. Place sugar in a medium-size saucepan with water and lemon rind. Stir over low heat. When sugar has dissolved, bring to a boil.
  2. Add crumpled leaves. Boil for 6 minutes. Let cool.
  3. Add lemon juice to cooled syrup. Pour mixture into cold freezer trays or a metal bowl. Place in freezer until mixture just begins ti freeze.
  4. Remove and turn into a bowl. Discard geranium leaves. Beat with a whisk until smooth, but not melted.
  5. Beat egg white until stiff but not dry. Fold lightly through mixture. Return to tray. Cover. Freeze until firm.
  6. Spoon sherbet into chilled glasses. Serve decorated with a rose geranium flower and leaves.

Tuesday, March 17, 2015

Ceylon chicken curry recipe

Main Ingredients
  • 1 kg chicken,cut into pieces
Ingredients to be first roasted in a dry pan and then finely ground
  • 10 dried chillies
  • 2 tbsp coriander seeds
  • 1 tbsp small cumin seeds
  • 4 cm piece dried turmeric,finely ground or 2 tbsp powdered
spices and curry leaves to be used whole:
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 4 sprigs curry leaves
  • 3 tbsp vegetable oil or Ghee
  • 2 tsp vinegar or lime juice
  • 2 large onion
  • 4 slices ginger
  • 4 cloves garlic
  • coconut milk from ¾ coconut 
  • 4 fresh green chillies
  • salt
Ceylon chicken curry
how to make curry chicken
  1. rub turmeric,2 tsp salt and vinegar over chicken pieces
  2. roast in dry pan curry leaves,fennel seeds and mustard seeds till fragrant
  3. add oil and brown diced onion,garlic and ginger
  4. add chicken,stir well,cover curry pan and leave to cook in its own juice for about ½ hour,stirring occasionally
  5. in a bowl mix second squeeze of coconut milk with ground ingredients and green chillies.
  6. add this to chicken and simmer curry till chicken is tender
  7. add first squeeze of coconut milk and continue to simmer till oil rises to surface and gravy reaches consistency required,adding more salt if necessary
Ceylon chicken curry recipe ready to serve

Monday, March 16, 2015

lepat pisang Recipe

Lepat ingredients
lepat pisang Recipe
How to Make lepat
  1. Prepare The steamer.wash all the banana leaves and cut pandan into 5 cm lengths.Peel and mash the bananas,mix in the sugar ,coconut and flour.Put a piece of pandan on a piece of banana leaf.
  2. fold banana leaf over to form a neat rectangular packet of about 6 cm by 3 cm
  3. Repeat with the rest of leaves and mixture .
  4. steam all packets for 15-30 minutes

chocolate eclair recipe

three mouth watering cakes recipe.two with a definitely Asian flavor the keria cake recipe,lepat pisang cake and one of the universal appeal chocolate eclairs recipe.

Chocolate sprinkle eclairs recipe
eclairs ingredients
  • 2 tbsp butter
  • 1 tsp sugar
  • 1 cup boiling water
  • 1 cup plain flour
  • pinch salt
  • 3 eggs
  • 2 heaped tsp baking powder
  • chocolate sprinkle
  • red cherries
Chocolate glace icing
  • 125 g cooking chocolate
  • 2 tsp butter
  • 3 tbsp warm water
  • 190 g icing sugar
chocolate eclair recipe
To Make the eclairs
  1. Put Butter,sugar and water into a pan and bring to the boil.add sifted flour and salt,stirring vigorously until the mixture is smooth and leaves sides of pan 
  2. Remove the fire and leave to cool slightly,add eggs one at the time,beating well until smooth 
  3. Add baking powder and continue beating until air bubbles begin to appear in the mixture
  4. Put Mixture in a forcing bag fitted with a 1 cm tube and pipe onto greased baking sheet,making fingers about 8 cm long 
  5. bake in hot oven until risen and golden brown ,leave to cool.

To prepare Icing
  1. Break chocolate in to small pieces and put in a pan with butter and water.stir over low heat to a smooth cream.leave aside until lukewarm,then add sifted icing sugar,a little at a time,beating after each addition.Add a little water to bring to heating consistency
  2. When eclairs are cool,slit open on one side and fill with butter cream.warm icing slightly,the pour over eclairs.Decorate with sliced cherries and chocolate sprinkles

keria cake recipe

cake ingredients
  • 375 g sweet potato
  • 30 g tapioca flour
  • 30 g plain flour
  • 60 g granulated sugar
  • 2 tbsp water
  • oil for deep-frying
keria cake recipe
how to make a cake
  1. scrub potatoes clean and then boil or steam in jacket.peel,marsh.mix with sieved flour to get a firm dough.
  2. turn the dough onto a floured board and divide into 6 or equal rings.Heat oil in Kwali and fry cake still they are golden brown
  3. Remove cakes and drain off all the oil .Put sugar and water into kwali,allow to boil and when syrup is thick,return cakes to the kwali and toss in syrup until sugar before serving

Friday, March 13, 2015

yang chow fried rice recipes

Chinese food lovers will find this selection as interesting addition to their recipes files.even the yang chow fried rice recipes,one of the three dishes recommended,is a shade different from the usual,the other two are Chinese chow mein recipe and abalone soup recipes with pork

Yang chow fried rice recipes
Fried rice ingredients
  • 4 cups cooked rice
  • 375 grams prawns,shelled and divined
  • 1 tsp light soya sauce
  • dash pepper
  • ½ tsp sugar
  • 1 tsp cornflour
  • 4 Chinese sausages,cut diagonally into thin slice
  • 1 tsp thick black soya sauce
  • 1 cut green peas
  • 3 stalks Chinese celery,cut into small pieces
  • 2 eggs,lightly beaten
  • 3 tbsp oil
yang chow fried rice recipes
how to make fried rice
  1. After shelling the prawns,place in a little salt water.drain and season prawns with light soya sauce,pepper,sugar and cornstarch
  2. Heat 1 tbsp oil and fry prawns until they are almost done. add Chinese sausages and fry for a little while.put in the rice and mix well with fried rice ingredients in the pan 
  3. Add soya sauce and green peas,when rice colour is even ,push to one half of the pan and put a little more oil on the other half
  4. Add eggs and spread,push rice onto egg and mix well,when dish is done,sprinkle Chinese celery over fried rice and serve

Thursday, March 12, 2015

Chinese chow mein recipe

chow mein Ingredients
  • 375 g egg noodles (boiled for about 8 minutes rinse in cold water,drained)
  • 3 tbsp oil
  • 125 g shrimps,thinly sliced
  • 4 leaves Chinese cabbage ,thin cut diagonally
  • 2 stalks celery,cut thin diagonally
  • 6 mushrooms,sliced
  • 6 snow peas
  • 1 clove garlic,minced
  • 1 cup stock
  • 1 tbsp cornflour
  • 1 tsp light soya sauce
  • 1 tsp salt
  •  ½ pepper
  • ½ tsp mono sodium glutamate
  • ½ cup water
  • 1 spring onion,finely sliced
cantonesse chow mein
Cantonese chow mein
how to cook chow mein noodles
  1. brush some oil on noodles to separate.heat 2 tbsp oil very hot.put noodles in skillet make sure noodles are separate by shaking loose with fork
  2. Brown evenly.if noodles become hard.sprinkle a little water on them during the frying period
  3. Heat 1 tbsp oil.put in garlic ,when oil gets very hot,put in shrimp and brown,add vegetables and mix,pour in stock.cover 
  4. cook 3 minutes,blend together cornflour,soya sauce,salt pepper,mono sodium glutamate and water
  5. add to pan .when juice thickens,turn off heat and pour mixture over noodles,garnish Chinese chow mein recipe with spring onion
serves 4