KUEY TEOW LADNA

To be served for
Four people

INGREDIENTS

Prepare the noodle first

1 small packet of Kuey Teow ( string out the Kuey Teow and wash it properly.)
Soya Sauce (should be just enough to make the noodle darker colour)
White Pepper (not too much)
3/4 of oil

1. Heat up the wok.
2. Pour in oil. 
3. Add in the Kuey Teow
4. Pour in the Soya Sauce and dash in the pepper
5. Stir and mix them gently. 


The Sauce

 1 1/2 fist of Cauliflower
2 small carrots (cut the carrot in the form of stick)
    Sawi
2 Chilli padi (tap on it a bit with the back of your knife)
 1/2 cup of chicken flesh (slice)
 1/2 cup of prawn
 4 small cuttlefish (cut them into rings)
 2 tbps of oyster sauce
 2 tbps of corn flour
 salt
 1 large Onion (slice it thinly)
3 fat cloves of garlic (slice)
1 litre of water
1/3 cup of oil

1. Heat up the pot. 
2. Pour in the oil. 
3. Put in the onion and garlic
4. Once limb, add in the chicken flesh. 
5. Pour in 3/4 of the water
6. Add in the oyster sauce.
7. Then, cauliflower, carrots, chilli padi and sawi
8. Turn the corn flour into paste using the 1/4 of water
9. Let it boil. 
10. Last stage, put in the cuttlefish. 

CARAMEL PUDDING

INGREDIENTS

6 tablespoons of sugar
4 tablespoons of hot water

1. Boil the hot water for the steam set. 
2. Put in the sugar into the pot. 
3. Leave it to melt and become yellow. (Stir using wooden ladle.)
4. Once melted about 80%, pour in the hot water. 
5. Then, quickly pour into the pudding bowl. (make sure it covers the base)


6 eggs
500 ml milk (I accidentally use fresh milk but, in actual fact, it should be evaporated milk)
1 teaspoon of vanilla essence
4 tablespoons of castor sugar

6. Break the eggs into a bowl. 
7. Pour in the sugar. 
8. Beat them well. 
9. Add in the vanilla essence. 
10. Pour the mixture into the pudding bowl. 
11. Place it in the steamer 
12. Leave it for 30 minutes 

Aglio Olio

INGREDIENTS

1. Pasta

Boil that. (For my family of six with three men, 3/4 of pasta would do but if it is Fettuccine, it should be the whole packet)

2. Slightly half a blender of anchovies (blend that)
3. 5 cloves of garlic (pound them)
4. 1 red capsicum (slice it thinly)
5. 5 big dried shitake mushroom (soak it in hot water. Then slice them thinly)
6. A few strand of dried chilli (blend them dry)
7. olive oil (for cooking)
8. cuttlefish / prawn (optional)
9. Parsley (for garnishing)

METHOD

1. Heat up the wok.
2. Put in the olive oil.
3. Then, put in the pounded garlic.
4. Once you could smell the fried garlic, add in the blended anchovies.
5. Let it simmer for a while.
6. Add in shitake mushroom, red capsicum and the dried blended chilli.
7. Let it simmer for a while.
8. Add in the boiled pasta.
9. Mix it well.
10. Sprinkle the parsley when serving.

DAGING KUNYIT

INGREDIENT & METHOD

1. A cereal bowl of Beef (bite size)
   
2. 2 teaspoons of turmeric powder

Boil the beef. The water must be able to immerse all the beef. 
Add in the turmeric powder. Stir it every now and then. 
Leave it until the water is left not much. 

3. One big red onion (sliced it thinly)
4. Two red chilies (get rid of the seeds and slice it normally)
5. Two small assam keping
6. Less than a cup of oil
7. Two teaspoons of salt

Heat up the pan. 
Pour in the oil
Add in the onion.
Once the onion is limb, add in the chilies. 
Throw in the assam keping. 
Pour in the boiled beef and the little juice left in the pot. 
Add in the salt
Mix the ingredient well

8. Daun bawang (cut it about one inch length)

Garnish the dish with cut daun bawang. 

BUTTER PRAWN

INGREDIENTS

a. For the Crunchy Top

two ladle of  butter
Yolk of 4 eggs
1 ladle of cooking oil

b. The Main Part

 One tub of prawns (cut the heads by half and snip the legs)
6 chilli padi (get rid of the seeds and pound them together with the garlic)
7 cloves of garlic (big size ones will be good)
Two and a half tablespoons of curry powder
5 tablespoons of evaporated milk
4 strand of curry leaves
butter for cooking
oil
salt

METHOD

The Crunchy Top

1. Heat up the wok.
2. Put in the butter.
3. Beat the yolk a bit.
4. Once the butter is melted and slight hot, pour in the yolk. (To do this, you need to use the soup ladle and pour out the yolk from a certain height. As you pour, keep on swirling the butter. Why at certain height? to make sure its fine appearance. )
5. Let the bubble raise up and settle.
6.  Scoop out the fried yolk using ladle for frying.

The Main Part

1. Heat up the wok.
2.  Put in slightly less than a cup of oil.
3. Fry the prawn.
4. Once the colour has changed, scoop them out.
5. Heat up a different wok.
6. Put in the butter.
7. Add in the pounded chili and garlic.
8. Once you can smell it, add in the curry powder. (It is best to turn it into paste before adding it in. )
9. Let the curry powder properly cooked before adding in the evaporated milk.
10. Lastly, add in the prawns, a slightly more than a little of the Crunchy Top, salt and curry leaves.

REMARK
There is another recipe that does not use the curry powder. You just simply fry the pounded garlic and chilli together with the curry leaves.

The taste? Personally, both are good. However, I prefer with the curry. There is more texture.

Roast Chicken

INGREDIENT

One whole chicken (for 7 people, a medium sized would do. Clean up the inner up. Cut off access
                                 skin)

Half a cup of oil (heat up the pot first before putting it in)
6 tablespoons of Chilli boh (add this into the hot oil. Stir until it curdles)

To be blended (once the chilli boh has curdled, add them in)
One and half golf ball sized galangal (lengkuas)
One golf ball sized ginger
half golf ball sized turmeric
Two lemon grass
One large onion
Two cloves of garlic

One and half bowl of assam juice (make sure it thick)
One and half cup of cream coconut

one tablespoon of sugar
two teaspoons of salt

METHOD

1. Once the sauce is already in the pot. Place the chicken on the baking tray.

2. Heat up the oven for 20minutes at 200.

3. Line the baking tray with aluminium foil.

4. Using fork, poke the chicken a few times.

5. Pour the sauce onto the chicken. Make sure place some inside the chicken as well.

6. Place the chicken in the oven and leave it for 40 minutes. (20 minutes, turn the chicken over using
    spatula and pour a little bit more of the sauce.)

7. Leave the sauce on the stove with low fire. Once, it has thicken, turn off the stove.

SERVING

1. Place the chicken on a big round plate.

2. Pour a little bit more of the sauce on top of the chicken. The rest of the sauce, pour it into a nice bowl.

3. Arrange sliced cucumber and tomatoes all around the chicken.

4. On top of the chicken, place a lot of coriander leaves.

5. Eat it with hot rice and soup.

Mee Seriani

INTRODUCTION

This dish is rather dry. Personally, I just give it one thumb up. It is not a dish to die for but, perhaps, to serve your guests who come without appointment. It is rather fast to cook it.

INGREDIENTS

1kg of yellow noodles
3/4 bowl of prawn (peel off the skin and cut each one into three)
3/4 bowl of cuttlefish (clean and cut into bite size. Lightly
3 scoops of chilli boh
one thumb sized belacan
Sawi
Salt

SERVING SUGGESTION

You should serve fish crackers and soup as the dish is rather dry. Cold drinks would be nice too.