Nasi Briyani Gam

Bahan bahan

• 2 cawan beras Basmati
• 500 gm ayam , dipotong
• 1/2 cawan yogurt
  
• 1/2 cawan susu
  
• 3 biji bawang, dikisar
  
• 1 inci halia, dikisar
• 5 ulas bawang putih, dikisar
  
• 1/2 cawan tomato puri
• 1 sudu kecil serbuk cili
  
• 1 sudu kecil serbuk jintan
• 2 sudu kecil serbuk masala
• 300 gm serbuk buah pelaga
  
• secubit saffron
• 1 sudu kecil serbuk ketumbar
• 1 sudu kecil serbuk kunyit
  
• 2 sudu besar daun ketumbar
• 7 sudu kecil minyak ghee
  
• garam secukup rasa

1. Campurkan tomato puri, yogurt, pes halia, pes bawang putih, serbuk cili , serbuk kunyit, serbuk jintan, serbuk masala dan garam. Kacau sehingga sebati.

2. Perapkan ayam dengan bahan tadi dan ketepikan selama tiga ke empat jam.

3. Panaskan minyak di dalam kuali dan tumiskan bawang sehingga keemasan dan naik bau.

4. Masukkan ayam yang diperap tadi dan masak untuk 10 minit.

5. Tambahkan empat cawan air ke dalam beras. Kemudian campurkan saffron dan susu.

6. Campurkan serbuk buah pelaga dan ayam.

7. Masak nasi pada tekanan suhu tinggi dan kacau.

8. Hiaskan dengan daun ketumbar dan hidangkan.

( Enak di makan bersama dengan Acar, popperdom dan juga kari ayam . Sekiranya inginkan nasi briyani gam yang mudah di masak boleh di beli rempah briyani Shan)

Assam Laksa

Bahan bahan

• 500gm laksa , direbus selama lebih kurang 30 minit
• 1 biji timun, dihiris panjang2
• 1/2 biji nenas, di potong panjang2
• 2 tangkai daun selom, di hiris
• 2 helai daun salad, di hiris halus
• 8 biji cili padi, di hiris
• 3 biji cili merah, di hiris
• 5 biji telur rebus-potong 4 setiap satu
• 4 biji limau kasturi-potong 2
• 1 bawang besar dimayang

• Bahan-bahan untuk kuah
• 8 ekor ikan kembung (dibersihkan dan direbus)
• 5 keping asam keping
• 2 tangkai daun kesum
• 2 bunga kantan , dipotong 4

• Bahan kisar
• 8-10 cili kering atau cili boh
• 2.5cm belacan
• 3 biji bawang besar
• garam secukup rasa

Cara-cara

1. Ikan yg direbus, di tos airnya, dibuang tulangnya. Airnya disimpan untuk kuah nanti.
2. Isi ikan dikisar.
3. Masukkan isi ikan, air rebusan, bahan2 kisar yg lain, asam keping, daun kesum, dan bunga kantan. Biarkan mendidih.
4. Masukkan garam secukup rasa. Dan boleh lah dihidangkan.

Creamy Pasta Carbonara

Ingredients

Bechamel Sauce (White sauce)

• 60g butter
• 1/3 cup plain flour
• 4 1/2 cups milk
• 75g parmesan cheese, finely grated
• 1/4 teaspoon salt
• good pinch ground nutmeg (optional)
• 1 can Pergo Carbonara Mushroom Sauce

• 1 package Bow-Tie Pasta Farfalle
• 2 large onions , chopped
• 1 kg ground chicken or beef
• 1 tbsp chicken stock granules
  
• 1 tsp white pepper
• 1 tsp black pepper
• 1 can mushroom, sliced (optional)
• 1 tbsp dried Parsley
• Parmesan cheese
  

Bechamel Sauce :
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Add pergo carbonara mushroom sauce and stir to blend. Remove from heat. Stir in parmesan, salt and nutmeg.

In a pan, cook onions and minced chicken or beef until brown. Add mushroom, season to taste with chicken stock granules and pepper. Add to the bechamel sauce and stir.

Add pasta to a large amount of boiling salted water. Cook 10 to 15 minutes or until tender. Drain well.

Serve pasta, bechamel sauce with chicken, cheese and parsley. Serve immediately.

Fresh Fruits and Yogurt Salad

Ingredients

• 2 cups low-fat yogurt
• 2 tbsp honey
• 1 tsp ground cinnamon (optional)
• 1/2 cup Walnut, peanuts, almond, raisin
  

• Assorted fresh fruit (such as apples, bananas, pineapples, cherries, grapes, oranges, kiwi and/or strawberries), cut into wedges or bite-size pieces.
  

Combine yogurt, honey and cinnamon in a bowl; stir to blend. Add assorted fresh fruits and stir again to blend. Add raisin and nuts on top and serve.

Fresh Pineapple Compote

Ingredients

• 2 small pineapples
• 1 can lychees in syrup
• pistachio or peanuts, to decorate

Cut each pineapple lengthways into half, try to save the 'crown' at the top. Cut out the hard central cores and discard. Carefully work the knife underneath the pineapple flesh, to release it completely from the skin. Cut the flesh into bite sized cubes. Wrap the pineapple shells in cling film and set aside. Put the pineapples cubes in the bowl. Drain the lychees, pouring the syrup into a saucepan. Add the lychees to the pineapple and fold gently to mix. Boil the lychee syrup until reduced by half, then leave to cool. Cover the bowl with cling film and chill overnight, with the pineapple shells. To serve pour over the syrup and decorate with pistachio or peanuts. Serve chilled.

Cherry Caramel Custard

Ingredients

Custard

• 500 ml ideal milk
• 100 ml cream (optional)
  
• 100 gm sugar
• 2 egg yolks
  
• 1 tsp vanilla essence
• 50 gm cherry

Caramel Sauce

• 1 cup of sugar
• 2 tbsp water
• 6 tbsp butter
• 1/2 cup heavy whipping cream

To prepare the custard, put the milk, cream and sugar in a pan and bring to a boil. In the meantime whisk the egg yolks well. Allow the milk to cool down. Once warm, incorporate the milk to the eggs slowly mixing well. Add the vanilla extract and transfer to the mold. Place the custard bowl in a larger bowl of water and bake for 20 minutes till done. Leave to cool and refrigerate for 2 hours.

To prepare caramel sauce, heat sugar and water on moderately high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted, immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a container jar and let sit to cool to room temperature.

Place the custard mold on serving plate and pour caramel sauce on the custard and top with cherry. Serve cold.

Malaysian Butter Prawn

Ingredients

• 1 lb prawns
• 3 tablespoons butter
• 1 teaspoon ground black pepper
  
• 6 bird’s eye chilies (chopped)
• 3 sprigs of curry leaves (use only the leaves)
• 3 cloves garlic (finely chopped)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup evaporated milk
• 3 eggs york (lightly beaten)
  

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Season prawns with salt and freshly ground black pepper. Set aside for 10-15 minutes. Heat 2 tablespoons butter and fry the prawns. Drain and set aside.

In a clean pan, heat 1 tablespoon butter. Add a pinch of salt to yolks, add to pan and stir briskly with a fork to form strands. Remove.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, sugar, evaporated milk and salt and fry for 2 minutes or until fragrant. Add prawns. Cook over high heat for 1-2 minutes, stirring frequently. When it’s ready, put in a plate and top it with egg floss. Serve immediately.