Food Tasting Ceremony, Oct 31, 2009, 12noon-3pm
Saturday, October 31, 2009
Sunday, October 18, 2009
Calla Lily Recipes 食譜篇 - 芒果年糕 (MANGO MOCHI)
Ingredients :-
150g glutinous flour
150g water
A few drops of green colouring
2 rips mangoes
200ml evaporated creamer
100g sugar
2 slices ginger
Some white & black sesame seeds for decoration
1. Heat 100ml of water together with 100g of sugar and ginger slices. Leave it to cool.
2. Combine sugar syrup with evaporated creamer.
3. Mix glutinous flour with water and colouring, and make a pliable dough. Leave dough to stand for ½ hour.
4. Use a round scooper to scoop out mango into small balls.
5. Make dough balls and fill it with a mango ball.
6. Cook the dough balls in hot water until it floats up. Gently remove and put onto ginger flavoured milk. Decorate with sesame seeds on the mochi balls.
7. Serve it either hot or cold.
Calla Lily Recipes 食譜篇 - 春捲 (SPRING ROLLS WITH SAUCE)
Ingredients :-
500g chicken mince
1½ cups finely shredded cabbage
227g fresh or canned water chestnuts, drained and finely chopped
1 onion, finely chopped
¼ cup chopped coriander
1 small red chilli, finely chopped (or ½ teaspoons sambal belacan)
2 garlic cloves, crushed
1 teaspoon finely grated ginger
20 sheets 12.5 x 12.5cm spring roll pastry
Oil for deep-frying Chilli and Lime dipping sauce
¼ cup soy sauce
Juice 1 lime
1 small red chilli, finely chopped
½ teaspoon finely grated ginger
1. In a medium bowl, combine chicken, cabbage, water chestnuts, onion, coriander, chilli, garlic and ginger.
2. Working with one pastry sheet at a time, place 2 tablespoons of filling along one corner. Brush edges lightly with water. Fold in sides. Roll up thighly as a parcel to enclose filling. Repeat with remaining pastry and filling.
3. In a small bowl, combine all the ingredients for Chilli and Lime dipping sauce.
4. Heat enough oil for deep-frying in a wok or large saucepan on medium, until a cube of bread sizzles as soon as it is added.
5. Deep-fry spring rolls in batches of 4 or 5 for 5 to 8 mins, until golden and cooked through. Remove with a slotted spoon. Drain on paper towel. Serve with dipping sauce.
TIP : Make ahead of time, cover with plastic wrap and chill until ready to cook. When deep-frying, do not fill your pan more than halfway with oil.
Calla Lily Recipes 食譜篇 - 香脆魚和薯條 (CRISPY FISH & CHIPS)
Ingredients :-
1 cup plain flour, plus ½ cup extra
300ml soda water
Vegetable oil for deep-frying
4 potatoes, peeled and cut into chips
600g blue-eyed cod, cut into 3-cm strips
Lemond wedges, to serve
Malt vinegar, optional tartare sauce
½ cup mayonnaise
2 tablespoons sour cream
2 gherkins, finely chopped
1 tablespoon capers, rinsed and finely chopped
1 tablespoons finely chopped dill
Juice ½ lemon
1. Sift flour into a medium bowl. Make a well in the centre. Gradually whisk with soda water until batter is smooth. (Alternatively, use a hand blender.) Set aside.
2. In a small bowl, combine all ingredients for tartare sauce. Season to taste.
3. Heat one saucepan of oil for the chips on medium-high. When hot enough (see tip), deep-fry chips in batches for 5 to 10 mins, until golden. Drain on paper towel.
4. Heat a second saucepan of oil on medium-high. In a large bowl or plastic bag, toss fish with extra flour, shaking off excess.
5. Dip a few strips of fish at a time into batter until well-coated, allowing the excess to drip off. Deep-fry fish in batches for 2 to 3 mins, until golden, turning to cook evenly. Drain on paper towel.
6. Just before serving, reheat chip oil and re-fry chips for 3 to 5 mins, until crisp. Drain and serve fish with tartare sauce, lemon wedges and malt vinegar, if you find the fish slightly sweet.
TIP : Before you deep-fry, drop a small piece of bread into the oil. If it sizzles immediately, the oil is ready.
Calla Lily Recipes 食譜篇 - 美味熱狗 (GOURMET HOT DOGS)
Ingredients :-
2 tablespoons oil
4 red onions, thinly sliced
2 tablespoons brown sugar
2 tabelspoons balsamic vinegar
Spray oil
8 frankfurters of choice
8 hot dog rolls, cut down the centre
2 cups grated cheese
4 dill pickles, sliced thinly
American mustard and tomato sauce, to serve
1. In a frying pan, heat oil on medium. Saute onions for 2 to 3 mins, until tender. Stir in sugar and vinegar. Cook, stirring, for 5 to 10 mins until caramelised. Transfer the cooked onions onto a plate and cover to keep warm.
2. Meanwhile, spray a char-grill with oil. Preheat on high. Char-grill frankfurters for 5 to 10 mins, turning, until grill marks appear and they are heated through.
3. Place frankfurters in roll. Top with the onions, cheese, pickles and sauces of choice.
TIP : If preferred, simmer frankfurters in a pan of water for 3 to 5 mins, until hot.
Calla Lily Recipes 食譜篇 - 蔬菜牛肉串 (BEEF & VEGETABLE KEBABS)
Ingredients :-
500g rump steak, trimmed, cut into 2-cm cubes
200g cheddar cheese, cut into 2-cm cubes
1 green capsicum, seeded and cubed
16 sprigs rosemary
8 cherry tomatoes, havled
16 bamboo skewers, soaked
2 tablespoons olive oil
2 garlic cloves, crushed
1. Thread steak, cheese, capsicum, rosemary and tomato alternately onto skewers.
2. Place the skewers on a tray. In a small bowl, combine oil and garlic. Brush liberally over kebabs. Cover and chill for 30 minutes.
3. Spray barbecue or char-grill with oil. Preheat on high. Cook, turning, for 10 to 12 mins, until skewers are cooked to taste.
TIP : As an alternative, you can make a few vegetable skewers using red capsicum, zucchini, mushroom, tomato, rosemary and cheddar cheese.
Calla Lily Recipes 食譜篇 - 卡布奇諾本納陶 (CAPPUCCINO PANNA COTTA)
Ingredients :-
300ml thickened cream
¾ cup (180ml) milk
¼ cup (55g) caster sugar
½ cup (125ml) strong espresso coffee
2 teaspoons powdered gelatine
16 chocolate-coated coffee beans (available at Cocoa Boutique stores, cocoaboutique.com.my)
White chocolate mousse
¾ cup (180ml) thickened cream
120g white chocolate, grated
2 eggs, separated
1 tablespoon sugar
1. Combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle gelatine over the top, whisking lightly to combine and dissolve the gelatine. Strain the coffee mixture into 8 individual glass ramekins or glass coffee cups until half full. Place on a tray and refrigerate until set.
2. To make White Chocolate Mousse, heat cream in a small saucepan until it just comes to the boil, remove from heat. Add chocolate and whisk until melted. Whisk egg yolks and sugar in a medium bowl until combined.
3. Gradually whisk the hot cream mixture into the egg mixture. Refrigerate unti cold and lightly set, stirring occasionally. Whisk egg whites in a clean small bowl with electric mixer until soft peaks form; fold into the white chocolate mixture.
4. Spoon White Chocolate Mousse over the coffee mixture of glasses, refrigerate until ready to serve.
5. To serve, top with chocolate-coated coffee beans.
Calla Lily Recipes 食譜篇 - 馬六甲西米粿 (KUIH SAGO MELAKA)
Ingredients :-
100ml evaporated full cream milk
100ml thick coconut
200g sugar
200g grated white coconut
½ teaspoon fine salt
1½ teaspoon rose essence
80g gula melaka (palm sugar), grated
5 tablespoons water
1 tablespoon pandan juice (pounded & squeezed from 5 pandan leaves)
Red and white layer
280g sago
1.3 litres water
(soak together for 30 mins & drain only)
Brown layer
140g sago
1 litre water
(soak together for 30 mins & drain only)
1. Combine evaporated full cream milk with coconut milk, salt and sugar. Stir until sugar dissolves, then add in grated coconut and sago.
2. Divide mixture into two portions. One portion is coloured red by putting in 1 teaspoon rose essence. The other portion is left white.
3. Melt gula melaka (palm sugar) with water over slow fire. Then mix in pandan juice and mix in soaked sago.
4. Prepare steaming tray. Line a square 20cm tray with banana leaf and lightly grease the sides with oil. Put one portion of sago to steam for 20-25 minutes over high heat or until sago turns transparent, then add in another layer of sago and steam it for the same time and the top layer too.
5. Leave sago to cool completely before cutting.
Calla Lily Recipes 食譜篇 - 咖啡榛子達克斯 (COFFEE HAZELNUT DACQUOISE)
Ingredients :-
1 tablespoon cornflour
5 egg whites
1¼ cups (275g) caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour, extra
½ cup (50g) hazelnut meal
100g dark chocolate, melted
1 tablespoon powdered gelatine
¾ cup (180ml) hot strong espresso coffee
¼ cup (55g) caster sugar, some extra
2 egg yolks
2 cups (500ml) thickened cream
Cocoa powder, to decorate
Blueberries, to serve, optional
1. Preheat oven to 130°C (110°C fan-forced). Draw a 12cm x 30cm rectangle onto three sheets of baking paper. Spray three oven trays with cooking oil spray, invert paper onto trays, marked side down. Spray paper lightly with cooking oil spray, dust with the cornflour; tap away excess cornflour.
2. In a clean large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between each addition. Add vinegar and extra cornflour with the last of the sugar, and beat gently to combine.
3. Using a spatula, quickly fold in the hazelnut meal. Spread the meringue evenly among the rectangles on baking trays. Bake for 55 minutes or until meringue feels dry to the touch. Cool meringues on trays in oven with door ajar.
4. Spread two of the cooled meringues with the melted chocolate; leave to set.
5. Sprinkle gelatine over the hot coffee in a small bowl. Gently heat the coffee mixture over a small saucepan of hot water, or microwave on medium for about 20 secs or until the gelatine dissolves.
6. Beat the extra sugar and egg yolks in a small bowl with an electric mixer until pale and fluffy. Fold in coffee mixture until combined. Fold in ½ a cup of the cream and refrigerate for about 15 mins or until mixture is starting to set.
7. In a large bowl, whip the remaining cream until soft peaks form. Whisk the coffee mixture quickly to loosen it and then gently fold in the whipped cream.
8. Top both of the chocolate covered meringues with coffee mousse and layer one on top of the other. Top with plain meringue and dust with cocoa; refrigerate until ready to serve.
9. Slice the Dacquoise thickly and serve with blueberries, if desired.
Saturday, October 17, 2009
Calla Lily Recipes 食譜篇 - 咖啡核桃蛋糕 (CLASSIC COFFEE WALNUT CAKE)
Ingredients :-
200g softened butter
¾ cup (165g) firmly packed brown sugar
½ cup (110g) caster sugar
3 eggs
2 cups (300g) self-raising flour, sifted
¼ cup (60ml) strong espresso coffee (equivalent to a double espresso) combined with;
½ cup (125ml) milk
⅓ cup (35g) walnuts, toasted, chopped, optional
18 walnut halves, toasted, for decoration
Coffee butter cream
200g softened butter
2 cups (300g) icing sugar, sifted
2 tablespoons very strong espresso coffee, cold
1. Prehat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan, line the base with baking paper.
2. Beat the butter and both sugars in a small bowl with an electric mixer until pale and fluffy. Add eggs, one at a time; beat until just combined between additions.
3. Transfer mixture to a large bowl. Stir in half the sifted flour, then half the combined coffee and milk; stir in remaining flour, coffee mixture, then chopped walnuts, if using.
4. Spread mixture into prepared pan. Bake for about 50 mins or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 mins before turning onto a wire rack to cool.
5. To make coffee butter cream, beat butter in a small bowl with an electric mixer until light and fluffy. Beat in the sifted icing sugar and coffee until well combined.
6. Split cold cake in half. Place one cake layer on serving plate, cut-side up. Spread with ⅓ of the coffee butter cream. Top with other cake half, cut-side down, the spread top and side of cake with remaining cream. Arrange walnut halves over the cake.
Calla Lily Recipes 食譜篇 - 玖瑰莎爾巴特糖漿 (GULAB SHARBAT SYRUP)
Ingredients :-
2½ cups water
4 cups sugar
4 pods green cardamom
½ cup pomegranate juice
Pinch of saffron
¼ cup fresh lime juice
4 cups fresh rose petals
1. Combine water and sugar in a pan over a medium fire, stirring until the sugar is dissolved.
2. Add cardamom seeds, pomegranate juice and saffron. Bring to a boil. Turn off fire. Add the lime juice to get syrup.
3. Crush rose petals with a mortar and pestle. Place in a large stainless steel bowl. Drizzle hot pomegranate-lime syrup into the mortar and pour all contents into a large bowl. Add the remaining syrup into the bowl.
4. Cover the bowl and allow it to cool to room temperature. Leave in the fridge for about 12 hours or overnight. Strain into a jug or bottle and discard the crushed rose petals.
5. To serve, mix one part rose syrup with three parts water. Serve on shaved ice if you like.
Calla Lily Recipes 食譜篇 - 印度香米布丁 (FIRNI RICE PUDDING)
Ingredients :-
1½ cups fresh full-cream milk
50g ground basmati rice
1 can evaporated milk
50g sugar
3 tablespoons pistachios, chopped
3 tablespoons almonds, chopped
7-8 pods green cardamom, crushed
Pomegranate seeds and kiwifruit, pistachio and almonds to garnish.
1. In a pan, heat the milk over a medium fire. Stir the ground rice into the milk and bring the mixture to a boil.
2. Lower the fire and add evaporated milk and sugar. Stir continuously for 5 mins. Add chopped nuts and crushed cardamom pods.
3. Transfer the prepared firni to serving bowls or small glass cups and garnish with pomegranate seeds, chopped kiwifruit and nuts.
Calla Lily Recipes 食譜篇 - 孟買黃豆羹湯 (BOMBAY DHAL SHORBA)
Ingredients :-
2 litres water
50g masoor dhal, washed
50g tuar dhal, washed
10g black pepper
2 green chillies
10 curry leaves
10g mustard curry powder
Salt to taste
1 tablespoon of sugar
20ml cream
Garnish
Chopped tomatoes
Chopped green apple
Sprigs of chervil (optional)
1. In a large pot, boil water and both masoor and tuar dhal, black pepper, green chillies, curry leaves, mustard curry powder and salt.
2. After 25 mins, whisk the mixture and sieve into a large pot.
3. Add sugar and cream to the sieved mixture and bring to a boil again.
4. Serve hot or cold in individual cups, topped with garnish.
Calla Lily Recipes 食譜篇 - 巴斯馬蒂大米烤雞 (ROAST CHICKEN STUFFED WITH BASMATI RICE)
Ingredients :-
1kg whole chicken (with skin)
2 tablespoons oil
1 onion, chopped
1 cup frozen mixed vegetables
½ cup basmati rice, rinsed
½ lime
½ teaspoon garam masala
½ teaspoon chilli powder
1 teaspoon salt
1 cup hot water
Marinade (combined)
2 teaspoons crushed dried red chillies
½ teaspoon turmeric
1 lime
1 teaspoon chilli powder
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon oil
1 heaped teaspoon salt
1. Clean the chicken thoroughly, removing giblets. Drain well. Prick the chicken all over with a fork.
2. Coat chicken with marinade. Place chicken in a large bowl and cover with a cling wrap. Place the bowl in the fridge and leave chicken to marinade overnight.
3. In a wok, heat oil over a medium fire. Stir-fry onion for 3 to 4 mins. Add the frozen mixed vegetables and mix well. Then add basmati rice and continue to stir-fry for 2 to 3 mins.
4. Squeeze lime over the rice. Add garam masala, chilli powder and salt. Pour hot water over the mixture, stir to mix well and cover with a lid. Cook over a very low fire for about 15 mins or until all the water has been absorbed. Set aside to cool.
5. Preheat the oven at 200°C. Stuff the cooled rice mix into the cavity of the marinated chicken. Close the opening by threading bamboo sticks or metal skewers through the skin flap at the tail end of the chicken.
6. Brush the chicken with a little oil or melted butter. Place on a greased tray. Roast the chicken, loosely covered with foil, for 3o mins.
7. Turn down the heat to 150°C. Remove the foil covering the chicken and continue to roast, uncovered, for another 20 mins or so. To check if the chicken is done, use a skewer to pierce the thickest part of the thihg. If the juices run clear, the chicken is ready.
Calla Lily Recipes 食譜篇 - 紅菜頭蒂基 (BEETROOT TIKKI)
Ingredients :-
500g beetroot
10g cooking oil
1 boiled potato, mashed
10g chopped green chillies
10g chopped coriander
10g chopped ginger
10g chopped red onions
5g white pepper powder
Pinch of salt
20g bread crumbs
1 cup oil for deep-frying
1. Peel and grate the beetroot. Squeeze the grated beetroot until almost dry.
2. Heat oil in a pan over medium fire. Combine beetroot and all the other ingredients, and saute for 5 mins.
3. Remove pan from the fire and set aside to let the mixture cool for 10 mins.
4. Heat oil in wok for deep-frying. With clean hands, shape the cooled mixture into patties, about 4-cm in diameter. When the oil is hot, deep-frying the patties in batches for 3 mins. Serve hot.
Calla Lily Recipes 食譜篇 - 牛奶烤餅 (BUTTERMILK SCONES)
Ingredients :-
2 cups plain flour
¼ teaspoon salt
2 teaspoons baking powder
2 tablespoons caster sugar
4 tablespoons cold unsalted buter
½ cup buttermilk
1 egg lightly beaten
¼ teaspoon vanilla
1. Pre-heat oven to 200°C and grease baking sheet. Sift dry ingredients into bowl. Rub butter in flour until mixture resembles bread crumbs. Mix buttermilk, egg and vanilla together, pour mixture all at once into flour. Use a fork to forn a soft dough. Roll or pat dough to ½" thick, cut out with 2" round cutters.
2. Place on prepared baking sheet and bake until golden brown (12-15 minutes).
Calla Lily Recipes 食譜篇 - 嬌小巧克力餅乾 (PETITE ECLAIRS)
Ingredients :-
Choux pastry
150ml water
50g butter
3 teaspoon sugar
65g sieved strong flour (bread flour)
2 eggs beaten
Pinch of salt
Cream
1 cup whipping cream
Sugar to taste (use caster or icing sugar)
Chocolate
100g chocolate covertures
1 tablespoon butter
2 tablespoons water
1. To prepare the chocolate spread, put all ingredients in pan/bowl and double boil over medium heat. Stir until chocolate is melted with an even, thick and smooth consistency.
2. For choux pastry : Bring to boil water, butter, sugar and salt over medium heat. Turn down fire very low and put in all the flour at once. Stir until the dough comes away from sides of pan resembling a ball. Take pan off the stove. Transfer dough into a standing mixer. Use a dough hook and start the mixer. Put in eggs one at a time until dough looks smooth and shiny. Pipe onto baking sheet and bake in heated oven at 190°C for 15-20 mins. Cold on rock. When cold, halve and fill with cream. Spread chocolate on the eclair.
Calla Lily Recipes 食譜篇 - 趣味三明治 (DELIGHTFUL SANDWICHES)
Ingredients :-
1 teaspoon chopped chives
100g cream cheese (room temperature)
Butter to spread on bread
Smoked salmon pieces
Thinly sliced cucumbers
A loaf of whole meal bread
1. Spread a generous layer of butter on the bread. Mix chive and cream cheese together in a bowl. Spread this on the other slice of bread. Place slices of cucumber and a piece of smoke salmon on the bread.
2. Cover with another slice of bread. Refrigerate as these are best served cold.
Calla Lily Recipes 食譜篇 - 水果茶 (FRUIT TEA)
Ingredients :-
Preferred breakfast tea
lemon or orange rind
boiling water
1. Use any breakfast tea of your choice. Put in a few slices of lemon or orange rind together with the tea bag. TIP : Be sure to rind only the orange layer of the fruit as the white surface has a bitter flavour.
2. Pour boiling water and leave to brew. Serve hot with a side of biscotti or with ice in a tall glass as a refreshing summer drink.
Calla Lily Recipes 食譜篇 - 草莓酥餅 (STRAWBERRY SHORTCAKE)
Ingredients :-
¼ packet of Savoiardi Ladyfingers (the biscuits come in a pack of four so use one packet only)
1 punnet/packet of strawberries
250g mascarpone cheese (room temperature)
3 tablespoons caster sugar (to taste)
¼ cup cream
1 tablespoon (level) plain yoghurt
1. Clean strawberries and cut into halves lengthwise. Sprinkle one teaspoon castor sugar and put aside.
2. Whip cheese, cream, yoghurt and sugar until all are blended well. Do not over beat. Arrange biscuits at the bottom of a glass container. Start with a layer of cheese mixture, followed by a layer of strawberries. Repeat for another layer then refrigerate (covered) for at least six hours or overnight. You have the option of either laying them in a large glass container or individual dessert bowls. Serve with a generous sprinkle of chocolate shavings and you're done.
Small small small tips 小小小秘訣 - 剝蛋 (Peel egg)
Boiled eggs are easier to peel if you place them under cold running water immediately after taking them off the stove. Once they are cool, roll and crackle them on the counter top. Strip the peel under cold running water. The fresher the egg, the harder it is to peel it neatly.
雞蛋更容易剝開如果即刻把煮熟的雞蛋在冷的自來水下。一旦雞蛋冷卻，就在櫃檯上開裂。在冷的自來水下剝開。越新鮮的雞蛋，就越難整齊的剝開。
雞蛋更容易剝開如果即刻把煮熟的雞蛋在冷的自來水下。一旦雞蛋冷卻，就在櫃檯上開裂。在冷的自來水下剝開。越新鮮的雞蛋，就越難整齊的剝開。
Small small small tips 小小小秘訣 - 標記包裝膠帶 (Marking packing tape)
Use a toothpick to mark the loose end of packing tape when you are done with it. That way, you don't waste time or tear the tape (and fray your fingernails) searching for the start of the tape when you want to use it next.
當你結束包裝, 使用牙籤做為標記鬆散膠帶。這樣，下次使用它時, 你不用浪費時間搜索或撕裂膠帶（和弗賴指甲）。
當你結束包裝, 使用牙籤做為標記鬆散膠帶。這樣，下次使用它時, 你不用浪費時間搜索或撕裂膠帶（和弗賴指甲）。
Small small small tips 小小小秘訣 - 避免螞蟻進入花盆 (Avoiding ants into Flower Pot)
To avoid ants from making themselves at home in your flower pot, just add a stick of cinnamon into the pot.
只需添加一棒肉桂, 就能避免螞蟻進入花盆。
只需添加一棒肉桂, 就能避免螞蟻進入花盆。
Calla Lily Recipes 食譜篇 - 细洋面条雞湯 (VERMICELLI IN SOTO AYAM)
Ingredients :-
1 packet (500g) Vermicelli, cooked according to directions on the packaging
200g bean sprouts, blanched
Chicken stock
2 chicken thigh
2 sets chicken carcass
Ingredients A
1 tablespoon oil
10 pips garlic, chopped
10 shallots, chopped
6 pieces ginger
Ingredients B
2 star anises
6cm cumin stick
1 tablespoon cumin seeds
2 cardamoms
10 cloves
1 teaspoon peppercorns, crushed
4 litres water
20 meat balls
Seasoning
2 teaspoons salt
2 tablespoons light soya sauce
1 teaspoon chicken stock granules
Garnishing
4 blocks taukuah, fried and sliced
100g toasted peanuts
Some chopped coriander leaves, red chillies, fried shallots to serve
1. Chicken stock : Heat up oil, saute Ingredients A until fragrant. Pour in water, add in chicken whole legs, carcass and bring to boil. Lower the heat and simmer for about 1 hour. Add in meat balls and bring to boil. Add seasoning and taste. Strain the stock and tear the chicken thigh meat into shreds. Set aside.
2. To serve : Divide cooked vermicelli and bean sprout into individual bowls. Arrange meat balls, taukuah on top. Pour in hot soup and serve with toasted peanuts, chopped coriander leaves, red chilli and fried shallots on top. Serve hot.
TIPS : You may use 2 packets of soto pieces to replace Ingredients B.
Friday, October 16, 2009
Calla Lily Recipes 食譜篇 - 止渴潘丹水 (PANDAN QUENCHER)
Ingredients :-
10 pandan leaves
500ml boiled and cooled water
1 orange, peeled
100g cucumber, cut into small cubes
6 mint leaves
3 tablespoons honey
3-4 tablespoons sugar or to taste
400ml soda
1. Combine pandan leaves and water in a blender. Strain into a jug.
2. Using the same blender, blend orange, cucumber, mint leaves, honey, sugar and soda.
3. Pour into large pan. Add strained pandan juice. Stir to combine. Leave to chill in the fridge before serving.
Calla Lily Recipes 食譜篇 - 燒烤羊肉片 (BARBEQUE LAMB CUTLETS)
Ingredients :-
500-600gm (4-5 pieces) lamb cutlets
Ingredient (A)
40gm (4 tablespoons) barbeque sauce
20gm (2 tablespoons) ginger marinade
2gm (1 tablespoon) soya sauce
1 teaspoon mustard
1 teaspoon chopped ginger
1 teaspoon sugar
1. Marinade the meat with ingredients A for minimum 1 hour. Ideally, meat should be marinated, covered with cling wrap and placed in the fridge, overnight.
2. Take marinated meat out of the fridge 1 hour before barbeque and leave it at room temperature.
3. Barbeque meat over moderate flame till cooked on both sides. Serve with tomato ketchup and chilli sauce.
Calla Lily Recipes 食譜篇 - 鱷梨布丁椰糖椰汁 (AVOCADO PUDDING WITH PALM SUGAR AND COCONUT SAUCE)
Ingredients :-
Layer 1 (top)
300ml young coconut water
6g agar-agar powder
50g sugar
⅛ teaspoon salt
½ tablespoon basil seeds (biji selasih), soaked for 15 mins then drained
Layer 2 (bottom)
550ml coconut milk
12g agar-agar powder
75g sugar
¼ teaspoon salt
2-3 drops green colouring
100g avocado flesh from 2-3 avocados, blended with 100ml water
Palm sugar and coconut sauce
300ml coconut milk or coconut cream
100g palm sugar
15g sugar
½ teaspoon salt
1 tablespoon corn flour
Water for 1 young coconut
150g coconut meat
1. Prepare Layer 2 first. Bring coconut milk, agar-agar powder, sugar, salt and green colouring to a boil while stirring over low fire. Remove from fire. Add blended avocado; stir and mix well.
2. Pour into small serving glasses. Allow to cool and leave to set in fridge.
3. Meanwhile, prepare Layer 1. Bring young coconut water, agar-agar powder, sugar and salt to a boil while constantly stirring over low fire. Add basil seeds and stir to mix well. Pour over cooled avocado. Allow to cool and leave to set in fridge.
4. To prepare the sauce, bring all ingredients except coconut meat to a boil. Once boiling, add coconut meat. Stir and remove pan from fire. Allow to cool.
5. Spoon sauce over cooled layers and serve at once.
Calla Lily Recipes 食譜篇 - 幹辣椒牛肉 (BEEF WITH DRIED CHILLI)
Ingredients :-
2 teaspoons oil
8 shallots, sliced finely
300g tomato, sliced
6 dried chillies, sliced lengthwise
500g beef, cubed
4 tablespoons sweet dark soy sauce (kicap manis)
800ml coconut milk (from 1 coconut)
3 cloves
½ nutmeg, grated
3cm cinnamon
Salt to taste
Fried shallots for topping
Spice paste (blended)
4 cloves garlic
3 candlenuts (buah keras), roasted
2cm ginger
1. Heat oil in a pan over medium fire. When hot, stir-fry shallots for 1 min. Add spice paste and continue to stir-fry till fragrant, about 3 mins.
2. Add tomato, dried chillies and beef. Toss for 5 mins or till beef is just cooked.
3. Add sweet soy sauce and mix well. Gradually add in coconut milk, stirring to mix well.
4. Add cloves, nutmeg and cinnamon. Lower fire and simmer till beef is tender and oil separates from gravy. Season with salt to taste. Sprinkle with fried shallots before serving.
Calla Lily Recipes 食譜篇 - 牛骨湯 (BEEF RIB SOUP)
Ingredients :-
1kg beef ribs, chopped into 4-cm pieces
2.5 litres water
½ cup oil
6 kaffir lime leaves, torn
3 stalks lemongrass, pounded
½ nutmeg, pounded
5 cloves
2 cardamoms
1 teaspoon sugar
2cm cinnamon
1 teaspoon vinegar
Spice paste (blended)
15 shallots
6 cloves garlic
1½cm ginger
3cm turmeric
1½ teaspoons pepper
3 tablspoons salt
To serve
Glass noodles, soaked in hot water to soften, then drained
Spring onions
Prawn crackers or keropok
Chilli paste (available at supermarkets)
1. Bring beef ribs in 1 litre water to a boil in a pot over medium-high fire. When boiling, remove beef ribs and add the remaining 1.5 litre water to stock. Bring to a boil again. Set aside.
2. Heat oil in a wok over medium fire. When hot, pat ribs dry and fry till golden brown, about 5 mins. Remove from pan.
3. In same pan, stir-fry spice paste, kaffir lime leaves, lemongrass, nutmeg, cloves, cardamoms, sugar, cinnamon and vinegar for 5 mins or till fragrant. Add beef stock. Lower fire and allow stock to simmer to a boil.
4. Add beef ribs. Cook for 1 hour or till meat is tender.
5. Place glass noodles in a bowl. Top with beef ribs and stock. Garnish with spring onions and serve with keropok and chilli paste on the side.
Calla Lily Recipes 食譜篇 - 蔬菜蝦椰奶湯 (VEGETABLES AND SHRIMP IN COCONUT MILK SOUP)
Ingredients :-
1.5 litre coconut milk (from 1 coconut; or use 900ml coconut cream and 600ml water)
6 kaffir lime leaves
3 salam leaves, available at wet markets (or use bay leaves)
2 potatoes, cubed
3 star fruits, sliced into 2-cm pieces
2 carrots, sliced diagonally
150g green beans, sliced diagonally
1½ chayote (labu siam), cut into strups
2 teaspoons sugar
1 tablespoon salt
300g shrimps, shelled
8 shallots
3 cloves garlic
3 red chillies
2cm turmeric
1cm galangal
1cm cikur or kencur (available at wet markets)
1. Combine coconut milk, spice paste, kaffir lime leaves and salam leaves in a pot. Stir till coconut milk comes to a boil.
2. Add potatoes and bring to a boil again. Add some water (about ½ cup) to keep gravy from reducing.
3. Add star fruits, carrots, green beans, chayote (if using), sugar, salt and shrimps. Cook for another 20 mins, stirring occasionally till vegetables are tender.
4. Serve hot with ketupat.
Calla Lily Recipes 食譜篇 - 甜醬油雞 (CHICKEN IN SWEET SOY SAUCE)
Ingredients :-
5 chicken thighs
1 teaspoon lime juice
½ teaspoon salt
2 tablespoons oil
5 kaffir lime leaves
2 tablespoons sweet soy sauce
600ml coconut milk (from ½ coconut; or use coconut cream)
25g palm sugar or gula melaka
1 pc tamarind (assam)
½ teaspoon salt
Cut red chilli and lime wedges to serve
Spice paste (blended)
6 cloves garlic
4 red chillies
1 teaspoon ground coriander, roasted
¼ teaspoon ground cumin
2 cm galangal
1. Rub chicken with lime juice and salt. Set aside for 15 mins.
2. Heat oil in a pan over medium-low fire. When hot, stir-fry spice paste and kaffir lime leaves till fragrant, about 5 mins.
3. Add seasoned chicken; cook for 5 mins. Next, add in sweet soy sauce. Mix well to ensure chicken is thoroughly coated with soy sauce and spice paste.
4. Pour in coconut milk or cream. Add palm sugar, tamarind and salt. Cook over low fire, stirring occasionally, for 20 mins or until gravy dries and chicken is cooked.
5. Serve this dry curry with red chilli and lime wedges.
Calla Lily Recipes 食譜篇 - 大蝦炒辣椒豆角 (STIR-FRIED CHILLI PRAWNS AND LONG BEANS)
Ingredients :-
300g tiger prawns, shelled with tails left intact
10 long beans, cut into 3-cm pieces
5 red chillies, sliced diagonally
2 tablespoons sweet soy sauce
250ml coconut cream
1 level teaspoon salt
Fried shallots for topping
Spice paste (blended)
2 teaspoons oil
8 shallots
2 cloves garlic
6 red chillies
12 chilli padi
½ tablespoon ground coriander, roasted
1cm galangal
3cm shrimp paste (belacan), roasted
1. Heat oil in a pan over medium fire. When hot, stir-fry spice paste till fragrant, about 3 mins. Add prawns and stir-fry for another 5 mins.
2. Add long beans and chillies; mix well. Add sweet soy sauce, coconut cream and salt. Continue to stir-fry for another 5 mins.
3. Sprinkle with fried shalltos before serving.
Calla Lily Recipes 食譜篇 - 荔枝玫瑰牛奶 (LYCHEE ROSE MILK)
Ingredients :-
1 cup evaporated full cream
½ cup canned lychee syrup, keep lychee aside
½ cup rose syrup
1 cup ice cubes
Optional ingredients :-
some lychees
some grass jelly (cincau)
sweet cream corn
1. Fill 2 tall glasses with some diced grass jelly (cincau), sweet cream corn and lychees. Leave aside.
2. Put evaporated full cream, ice cubes, lychee syrup and rose syrup into a blender.
3. Process until smooth.
4. Pour it into the prepared glasses and serve immediately.
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