Calla Lily Recipes 食譜篇 - 燒烤羊肉片 (BARBEQUE LAMB CUTLETS)

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)

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)

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)

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)

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)

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)

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)

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.

Calla Lily Recipes 食譜篇 - 椰子糖 (COCONUT CANDIES)

椰子糖 (COCONUT CANDIES)

Ingredients :-
400g condensed milk
250g sugar
2 pandan leaves, knotted
500g white grated coconut (buy this from the wet market)
60g butter
2-3 drops of yellow and pink colouring

1. In a small saucepan, stir milk, sugar and pandan leaves over a low fire until sugar dissolves.  Do not boil.

2. Add coconut and stir continuously until mixture thickens and comes away from the sides of the saucepan.

3. Remove pandan leaves.  Add butter and stir well.  Turn off fire and let the mixture cool slightly.

4. Divide candy mixture into two equal portions.  Add a different colouring to each portion.  Stir to mix well.

5. On a greased 18-cm pan, spread yellow mixture, using the back of a spoon or spatula to smooth the surface.  Then spread pink mixture on top, again smoothing surface with the back of a spoon.  Place on the lowest shelf of the fridge for 2 hours to set.

6. To serve, use a warm knife to sice into desired shapes.  Lift out chandies with a cake slice.

Calla Lily Recipes 食譜篇 - 仁當鯖魚 (RENDANG TENGGIRI)

仁當鯖魚 (RENDANG TENGGIRI)

Ingredients :-
1kg Tenggiri fish, cut into half
200ml evaporated filled milk
100ml water
2 stalks lemongrass
2 pieces tumeric leaves
3 pieces tamarind skin
2 tablespoon kerisik
Gound ingredients :-
10 chili padi
2 bombay onions
4 cloves garlic
2 slices ginger
2 slices galangal
3 tablespoons palm sugar (gula melaka)
1 tablespoon salt

1. Deep fry the fish until golden in colour.  Leave aside.

2. Heat 3 tablespoons of oil, saute grinded ingredients until fragrant.

3. Add in evaporated filled milk, water, tamarind skin, lemongrass, tumeric leaves, sugar and bring it to a slow boil.

4. Add in fish and let mixture simmer for 20 minutes or until gravy is thick.  Mixed in kerisik and cook for another 5 minutes.

Calla Lily Recipes 食譜篇 - 三色曲奇餅 (TRICOLOUR COOKIES)

三色 (TRICOLOUR COOKIES)

Ingredients :-
120g vegetable shortening
220g butter
150g icing sugar
1 small egg, lightly beaten
1 teaspoon vanilla essence
30g cocoa powder
1 teaspoon coffee essence
100g white chocolate, finely chopped
1 teaspoon vegetable shortening
Flour Mix
400g plain flour
200g corn flour
1 teaspoon baking powder

1. Use a wooden spoon to mix vegetable shortening, butter and icing sugar well.  Add egg and vanilla, stir to mix well.  Add sifted flour mix.  Mix well to make a soft crumbly dough.

2. Divide dough into 3 portions.  Put cocoa powder into one; coffee essence into another and leave the last portion plain.

3. Roll out each portion into 4-cm thickness.  Cut into 3-cm wide strips, measuring 15cm in length.

4. Lay a sheet of plastic cling wrap on the table.  Place the plain cookie dough on the plastic sheet.  Top with the strip of coffee dough then the strip of cocoa cookie dough.  You'll have cookie strips on top of each other.

5. Place another sheet of cling wrap over and press on all sides to shape dough into a log (about 15cm long and 1.2cm thick).  Cover with more cling wrap and refrigerate until slightly hardened, about 10-15 mins.

6. Preheat oven to 180°C.  Grease a large baking pan.  Remove cookie dough from fridge.  Using a sharp knife, cut dough into 4mm thick slices.

7.  Arrange on a baking tray so cookies do not touch.  Bake for 20-25 mins.  Cool on wire racks.

8. Place white chocolate and vegetable shortening in a heatproof bowl over a pan of boiling water.  Stir until chocolate melts.  Spoon into a piping bag with plain nozzle.  Pipe over cooled cookies.

Calla Lily Recipes 食譜篇 - 奧利奧曲奇餅布丁 (OREO PUDDING)

奧利奧曲奇餅布丁 (OREO PUDDING)

Ingredients :-
2 tablespoons custard powder
500ml water
1 egg yolk
1½ tablespoons agar-agar powder
90g sugar
200ml fresh milk
90g Oreo cookies, crushed

1. In a bowl, dissolve custard powder in 100ml cool water.  Strain into a saucepan.  Add remaining 400ml water and egg yolk, agar-agar powder, sugar and fresh milk.

2. Stir over a medium fire until boiling.  Remove from stove.  Add cookies and stir to mix well.  Pour into a triangular shaped pudding mould.  Allow to set.  Refrigerate for 2 hours.

3. To remove pudding from mould, wrap the bottom of the mould with a warm towel.  Run a knife around the inside edges of the mould to loosen the pudding.  Turn mould over and tap the bottom to release pudding.  Slice into 1-cm thick chunks to serve.

Calla Lily Recipes 食譜篇 - 土耳其糖 (TURKISH SUGAR BITES)

土耳其糖 (TURKISH SUGAR BITES)

Ingredients :-
21g gelatine powder
400g sugar
⅛ teaspoon salt
250ml water
1 tablespoon lemon juice
1 teaspoon grated lemon peel (yellow part)
2-3 drops orange and green colouring
Icing sugar to sprinkle

1. Combine gelatine, sugar, salt and water in a pan, over a low fire.  Stir occasionally with a wooden spoon until sugar dissolves completely.

2. Remove from stove.  Add lemon juice and rind.  Stir to mix well.

3. Divide mixture into two equal portions.  Colour one portion orange and the other green.  Line two 11 x 21-cm loaf pans with foil, extending foil well over the edge of the pan.  Cool for 10 mins.  Cover and refrigerator for 8 hrs.

4. Use the foil "wings" to help lift blocks of Turkish sweets out of the pan.  Use a sharp knife dipped in warm water to cut into desired shapes.  Dust with icing sugar just before serving.

Calla Lily Recipes 食譜篇 - 馬來粽杯形蛋糕 (KETUPAT CUPCAKES)

馬來粽杯形蛋糕 (KETUPAT CUPCAKES)

Ingredients :-
Cupcakes
250g butter
230g fine white sugar
2 teaspoons cake emulsifier (ovalette)
4 large eggs
240g self-raising flour, sifted
60g condensed milk
2 tablespoons fresh milk
1 tablespoon vanilla essence

1. Preheat oven at 190°C.  Fill cupcake pans with paper cases that are 6-cm wide and have strengthened sides.

2. Using an electric mixer, beat butter, sugar and cake emulsifier until fluffy.  Add eggs, one at a time, beating well after each addition.

3. Fold in flour, stir to combine.  Add condensed milk, fresh milk and vanilla.  Stir to mix well.

4. Spoon batter into prepared paper cases until ⅔ full.  Bake for 25 mins or until done.  Allow cakes to cool then turn out on a wire rack to cool completely before decorating.

Royal Icing
½ egg white
½ teaspoon lime juice
120-130g icing sugar, sifted
Fondant
30ml hot water
½ tablespoon gelatine powder
60ml corn syrup
½ tablespoon glycerine
1 tablespoon vegetable shortening
450-500g icing sugar, sifted
Icing sugar, extra
2-3 drops light green, dark green and brown colouring

1. To prepare royal icing, place egg white in a clean, grease-free bowl.  Add lime juice and icing sugar, beating well after each addition.  Beat until mixture is thick.

2. When icing holds its shapre and is not watery, spoon into piping bags attached with desired nozzle.  Set aside.

3. To prepare the fondant, mix hot water and gelatine in a saucepan.  Set aside for 5 mins.

4. Place pan over a gentle fire and stir until gelatine dissolves.  Add corn syrup, glycerine and shortening.  Remove from stove.  Stir until shortening melts.  Allow mixture to cool slightly.  Add icing sugar a little at a time, stirring well to combine until it becomes too stiff to stir.

5. Sprinkle extra icing sugar on a smooth work surface.  Knead the fondant, adding more sugar if necessary, until a smooth pliable dough is formed.  Divide the fondant into 2 portions.

6. Roll one portion into 3mm thickenss and use a fluted cutter to cut into 26 rounds.  Set aside.

7. Using the prepared icing bag and nozzle, spread royal icing on cupcakes.  Place a fluted-fondant round over it.

8. Divide the other portion of white fondant into 3.  Set aside one portion for the lemang and two for the ketupat.

9. To make the ketupat, add light green colouring to one, dark green to the other.  Cut into 1-cm wide strips.  Shape a small piece of fondant as base.  Alternate light green and dark green fondant to make a ketupat design, covering the base completely.  This makes 13 ketupat.

10. To make the lemang, shape a small amount of white fondant into a amount of green fondant to a thickness of 1mm.  Slightly wet white cylindrical fondant with water.  Cover with green fondant and trim to required length (4cm).  Cut into 3 parts (one part at 2.5cm, the reat at 0.5cm).

11. Using a small brush, colour green fondant with brown colouring to look like bamboo.  Arrange on top of the cupcakes.  This makes 13 lemangs.

Calla Lily Recipes 食譜篇 - 新鮮椰子果凍 (FRESH COCONUT AGAR-AGAR)

新鮮椰子果凍 (FRESH COCONUT AGAR-AGAR)

Ingredients :-

1 litre coconut water

10g agar-agar powder

130g granulated sugar

2 pandan leaves

2 drops cochineal food colouring

2 young fresh coconuts, scrape out coconut kernel and dice small

1. Combine coconut water, agar-agar powder, sugar and pandan leaves in a pot.  Mix well.  Bring mixture to a boil and turn off fire.  Remove pandan leaves.

2. Put aside ⅓ portion of the mixture and add colouring.  Keep this portion warm to prevent it from setting.  (Leave mixture over very slow fire or in a basin of hot water).

3. Pour clear agar-agar mixture into moulds till ¾ full, then add diced coconut kernel.  Leave it to set partially, about 30 mins, then pour 0.5cm of coloured agar-agar mixture over it.

4. Leave it to set and serve coconut agar-agar chilled.

TIP : Prepare this ahead of time and placein the fridge until needed.

Calla Lily Recipes 食譜篇 - 水果果凍 (FRUITY JELLY MOULD)

水果果凍 (FRUITY JELLY MOULD)
Ingredients :-
1 litre water
15g agar-agar powder
1 tablespoon instant jelly powder
150g sugar
8 strawberries, leaves removed, cut into squares
1 small box blurberries
6 cumquats, sliced

1. Combine water, agar-agar, instant jelly powder and sugar together in a pot.  Cook over medium fire until sugar dissolves.  Bring mixture to a boil.  Turn off fire.  Leave mixture to cool slightly.

2. Place 3 to 4 strawberry quarters at the bottom of two 500ml capacity jelly moulds.  Pour agar-agar mixture over fruit till it covers about 2cm above fruit.  Let it partially set, around 30 mins, then arrange blueberries in circle.  Again, cover fruit with agar-agar mixture.  Repeat process with sliced cumquats and remaining fruits.

3. Chill fruit jelly in the refrigerator.  Place a plate over the jelly mould and turn over.  Serve with some cut fruits on the side.

TIP : You can use any fruit of your choice for the jelly mould.  Try papayas, pineapples, rambutans or dragon fruit.

Calla Lily Recipes 食譜篇 - 黑白龍眼果凍 (WHITE & BLACK JELLY WITH LONGANS)

黑白龍眼果凍 (WHITE & BLACK JELLY WITH LONGANS)

Ingredients :-
15g agar-agar powder
350ml water
400ml soy bean milk, fresh or in tetra pack
100ml evaporated milk
140g sugar
1 sweet cincau packet, cut shredded
1 can longans in syrup
10 maraschino cherries

1. Put agar-agar powder, water, soy bean milk, evaporated milk and sugar into a pot.  Mix well.

2. Cook over medium fire until sugar dissolves and bring to a boil.  Turn off fire.

3. Add shredded cincau and stir briefly.  Pour mixture into a tray and let it set.  Chill in the refrigerator.

4. Just before serving, cut soy bean jelly into squares and combine it with longans and maraschino cherries.

TIP : Soy bean jelly is a refreshing and cooling alternative to the usual soy bean drink, and it's just as healthy.

Calla Lily Recipes 食譜篇 - 桃子果凍 (REFRESHING PEACH JELLY DELIGHT)

桃子果凍 (REFRESHING PEACH JELLY DELIGHT)

Ingredients :-
2½ tablespoons gelatin
120ml hot water
50g caster sugar
400ml peach fruit juice
100ml evaporated milk
1 egg white

1. Dissolve gelatin in hot water.  Add sugar and stir until sugar dissolves.

2. Mix in peach fruit juice and evaporated milk.  Chill mixture in the refrigerator for 20 mins or until mixture starts to thicken.

3. Beat egg white till stiff and add into jelly mixture.  Pour mixture into tall glasses or leave it to set in a small square tray.

4. Serve peach jelly chilled.  Or slice jelly if square tray is used.

TIP : You can use any type of fruit juice of your choice to make this jelly.  Try apple, grape, kiwi, or even nata de coco!

Calla Lily Recipes 食譜篇 - 奇異果黃瓜冷湯 (KIWI AND CUCUMBER GAZPACHO)

奇異果黃瓜冷湯 (KIWI AND CUCUMBER GAZPACHO)
Ingredients :-
300g green kiwifruit
200g cucumber
70g onions
70g green capsicum
10g garlic, crushed
10g Chinese parsley
100g green kiwifruit juice
30ml white wine vinegar
40ml olive oil
15g salt
10g pepper
7g cayenne pepper
25ml lemon juice

1. Combine all ingredients in a processor until liquefied.

2. Pass through a food mill; rub the solids through the sieve to puree them.  Place the mixture in a staineless steel bowl.  Using a wire whip slowly beat in olive oil.

3. Add salt, pepper and cayenne pepper to taste.  If necessary, adjust tartness by adding a litle lemon juice.  Chill the soup thoroughly.

4. At serving time, scoop gazpacho into chilled soup dish.  Top with kiwifruit and diced cucumber.

Calla Lily Recipes 食譜篇 - 奇異果淡水蝦天婦羅 (CRISPY KIWI WITH FRESH WATER PRAWN TEMPURA)

奇異果淡水蝦天婦羅 (CRISPY KIWI WITH FRESH WATER PRAWN TEMPURA)

Ingredients :-
100g tempura flour
160ml cold water
2 egg white
2 green kiwifruit
4 fresh water prawn
2 sticks bamboo skewer
Salt and pepper to taste
Chili Mayo Ingredients
30g ginger, chopped
60g coriander, including the stem
2 tablespoons chili flakes
3 tablespoons chili powder
2 tablespoons raspberry jam
2 tablespoons strawberry jam
2 tablespoons blueberry jam
2 tablespoons mayonnaise

1. Mix tempura flour, cold water and egg white in a mixing bowl.  Mix well and leave in the chiller.

2. Poke the kiwifruit and prawns into bamboo skewers and season with salt and pepper.

3. Dust the skewer with flour and coat with tempura mixture.  Heat oil to 160°C to 180°C.  Deep fry until crispy and golden brown.  Remove the skewer to serve.

4. To make chili mayo, bring to boil all the ingredients in a large pot except the mayonnaise.  Stir for 2 minutes.

5. Cool the mixture and add the mayonnaise.  Serve cold on the side of the dish.

Calla Lily Recipes 食譜篇 - 奇異果冰鎮 (KIWI MOJITO)

奇異果冰鎮 (KIWI MOJITO)

Ingredients :-
1 green kiwifruit
1 gold kiwifruit
50g fresh strawberries
100ml orange juice
Fresh mint
30ml mineral water

1. Add all ingredients in a blender and blend at medium speed until strawberries and kiwifruit are in small pieces.  Be careful not to blend it too fine.

2. Garnish the top of the glass with a slice of kiwifruit.

Calla Lily Recipes 食譜篇 - 奇異果馬蹄和蝦沙拉 (GREEN KIWI WATER CHESTNUT & PRAWN SALAD)

奇異果馬蹄和蝦沙拉 (GREEN KIWI WATER CHESTNUT & PRAWN SALAD)

Ingredients :-
3 green kiwifruit, medium-sized (2 for salad, 1 for dreesing)
100g water chestnut
100ml extra virgin olive oil
50g fresh parsley
6 medium prawns, peeled with tails intact
100g mixed greens
50ml raspberry vinegar
Salt and pepper to taste

1. Cook prawns in a pot of salted boiling water for 2-3 minutes.  Leave to cool in ice water.  Peel 2 kiwifruit and dice (large cubes).  Cut water chestnut into equal sizes.

2. Mix kiwifruit and water chestnut; dress with extra virgin olive oil and pepper.  Set aside.

3. To make dressing, peel and chop remaining kiwifruit very fine, until it almost resembles a puree.  Add raspberry vinegar and a dash of olive oil.  Season with salt and pepper.

4. Place kiwifruit and water chestnut mix in a metal ring placed on a plate to create a small timbale.  Add mixed greens on top and drizzle lightly with dressing.  Place prawns (sliced in half) on top of the salad.  For the final touch, use a spoon and decorate the plate with a little dressing.

What I eat today 今日吃什麽 - 香港蛋撻王 (John King)

香港蛋撻王(John King) @ Tesco, Mutiara Damansara


Visted on 11 October 2009 1300pm

Calla Lily Recipes 食譜篇 - 南瓜雞炖湯 (CHICKEN AND PUMPKIN STEW)

南瓜雞炖湯 (CHICKEN AND PUMPKIN STEW)

Ingredients :-
600g chicken, cut into 6cm pieces
⅓ cup plain flour mixed with ½ teaspoon salt and ½ teaspoon ground black pepper
3 tablespoons olive oil
2 medium onions (200g), cut into thick wedges
1 rib celery (100g), thickly sliced
1 large carrot (150g), halved lenghtwise and then thickly sliced
2 tomatoes (200g), cut into thick wedges
700ml water
500g pumpkin, skinned and cut into 4cm chunks
1 sprig fresh rosemary or thyme
1 small zucchini (100g), thickly sliced
2 tablespoons chopped parsley
Salt and pepper to taste

1. Clean chicken and pat each piece dry with paper towels. Dip pieces in the seasoned flour and shake off excess.

2. Heat oil in a large pan over medium heat and arrange chicken in a single layer, leaving 2cm space around each piece. (If necessary, cook the chicken in two batches to avoid over-crowding the pan.) Cook 4-5 minutes per side, or until golden brown. (Chicken does not have to cook right through.) Remove onto a plate, leaving as much oil as you can in the pan.


3. When all the chicken has been browned, add onion, celery and carrot to the remaining oil in the pan. Cook celery and carrot, turning them occasionally, until vegetables are browned around the edges. Take pan off the heat and transfer vegetables onto a plate.


4. Return chicken to the pan, add the tomatoes and cook 3-4 minutes, until tomatoes soften. Add water, bring to the boil and turn down heat to medium-low. Simmer 15-20 minutes until chicken is tender.


5. Add the pre-cooked vegetables, pumpkin and herb of your choice. Season with salt and pepper and simmer 10 minutes before adding zucchini. Cook a further 6-7 minutes or untill all vegetables are tender. Taste and adjust seasonings. Sprinkle chopped parsley just before serving. Serve hot, with rice, potatoes or bread.

Calla Lily Recipes 食譜篇 - 奇異果提拉米蘇 (KIWI TIRAMISU)

奇異果提拉米蘇 (KIWI TIRAMISU)

Ingredients :-
250g Mascarpone cheese
2 eggs
75g sugar
120g cream, wipped
100g sponge cake
6 gold kiwifruit

1. To make the cream, beat mascarpone with egg yolk and 50g sugar. Whip egg white with the remaining sugar. Fold the mixture.

2. Place the cream in a terrine or a glass, and alternate with layers of sponge cake.

Calla Lily Recipes 食譜篇 - 南瓜湯 (PUMPKIN SOUP)

南瓜湯 (PUMPKIN SOUP)

Ingredients :-
2 tablespoons olive oil
1 small onion (100g), thinly sliced
½ rib celery (50g), thinly sliced
1 small zucchini (50g), thinly sliced
½ small pumpkin (300g peeled weight), thinly sliced
1 small potato (100g), peeled and thinly sliced
500ml water
200ml milk
Salt and pepper to taste
Garnish :
2 tablespoons pumpkin seeds (raw or roasted)
A few additional drops olive oil
1 cup pumpkin or sweet pea shoots, lightly blanched (optional)

1. Heat oil in a roomy saucepan over medium heat and add onion, celery and zucchini.  Cook, stirring occasionally, until vegetables are tender and translucent (about 20 minutes).  Be careful not to allow vegetables to brown.

2. Add pumpkin and potato and continue cooking another 10 minutes on medium-low heat.  Add water and bring mixture to the boil.  Turn down heat and simmer till all vegetables are tender.  (Potatoes and pumpkin should be quite mushy).  Season soup lightly with salt and pepper.  Take pan off the heat.

3. Cool soup to lukewarm.  Pour half the soup into the jug of an electric blender and whiz to make a smooth puree.  Combine this with the soup remaining in the pan and add milk.  Reheat to boiling point, taste and adjust seasonings.

4.  Ladle into soup bowls and top with a sprinkling of pumpkin seeds, a few blanched pumpkin shoots and a drizzle of olive oil.  Serve immediately.

Calla Lily Recipes 食譜篇 - 南瓜鷹嘴豆咖哩 (PUMPKIN AND CHICKPEA CURRY)

南瓜鷹嘴豆咖哩 (PUMPKIN AND CHICKPEA CURRY)

Ingredients :-
100g dried chickpeas
750ml water
1 medium onion (100g), sliced
2 cloves garlic, sliced
1cm ginger, sliced
3 tablespoons oil
1 large tomato (200g), cut into 1cm cubes
2 tablespoons coarsely chopped coriander leaves
200g (peeled weight) pumpkin, cut into 1cm cubes
Salt to taste
Mix to a paste with 3-4 tablespoons water
1 tablespoon chilli powder
1½ tablespoons ground coriander seeds
1 tablespoon ground cumin

1. Rinse chickpeas, cover with fresh water and leave to soak for 1 hour.  Drain and place chickpeas in a medium-sized saucepan.  Add 750ml water and bring to the boil.  Turn down heat and simmer till chickpeas are tender - about 30 minutes.  Drain and reserve liquid.

2. Place sliced onion, garlic and ginger in the jug of an electric blender.  Add just enough water for the blades to work and whiz finely.

3. Heat oil in a medium-sized saucepan and cook blended paste on low heat for 10 minutes or until mixture smells fragrant and oil starts to surface.  Add the spice paste and cook on low heat for 10 minutes, stirring frequently to prevent base from burning.

4. Add cubed tomato and cook another 10 minutes, before adding pumpkin and drained chickpeas.  Add just enough of the chickpea cooking water to barely cover the contents of the pan.  Simmer till pumpkin is tender and the gravy is quite thick.

5. Season to taste with salt.  Just before serving, top with chopped coriander leaves.

Calla Lily Recipes 食譜篇 - 蒸南瓜 (STEAMED PUMPKIN PARCELS (LEPAT LABU)

蒸南瓜 (STEAMED PUMPKIN PARCELS (LEPAT LABU)

Ingredients :-
500g (peeled weight) pumpkin, cut into 5cm chunks
120g fine granulated sugar
80g plain flour, sifted
150ml thick coconut milk
Large pinch of salt
Banana leaves, cut into 20x15cm rectangles

1. Place pumpkin in a shallow plate and steam over boiling water till tender - about 20 minutes.  Mash pumpkin to a fine puree.  Place pumpkin puree in a mixing bowl and stir in sugar, flour, coconut milk and salt.  Mix to make a smooth paste.

2. Blanch banana leaves and cut into specified size.  Wipe leaves dry.

3. Place 2 tablespoons pumpkin mixture in the centre of each banana rectangle.  Fold to enclose neatly and arrange in a single layer in a steamer.

4. Steam over boiling water for 8-10 minutes or until cakes are set.  Set aside to cool.

5. If desired, open parcels to reveal the inside and drizzle with more coconut milk that has been seasoned with a large pinch of salt.  Serve immediately.

Calla Lily Recipes 食譜篇 - 脆南瓜鬆餅 (PUMPKIN MUFFINS WITH CRUNCHY TOPS)

脆南瓜鬆餅 (PUMPKIN MUFFINS WITH CRUNCHY TOPS)

Ingredients :-
Topping :
70g plain flour
Pinch of salt
40g caster sugar
40g cold butter, cut into 0.5cm cubes
40g pumpkin seeds
Muffin batter:
150g (peeled weight) pumpkin, cut into 5cm chunks
150g butter
160g caster sugar
3 eggs
160g self-raising flour
1 teaspoon baking powder, sifted together with self-raising flour

1. To make topping, place flour, salt and sugar into a small mixing bowl and quickly mix in the cold butter cubes with your fingertips - avoid over-working the mixture to prevent butter from melting.  Stir in pumpkin seeds and chill mixture in the fridge while you make the muffin batter.

2. Place pumpkin on a shallow plate and steam in a covered steamer over boiling water till tender - about 20 minutes.  Mash pumpkin to a fine puree and set aside to cool.

3. Beat butter and sugar until light and creamy.  Add egg, one at a time, beating well in between each addition.  Fold in half the cooled pumpkin puree, followed by half the sifted flour.  Repeat with the remaining puree and flour.  Finally fold in the milk.

4. Fill paper-lined patty tins three-quarters full with the mixture and distrubute topping among the muffins.  Bake in a preheated over (190°C) for 10-12 minutes or until well-risen and golden browns.  Cool on a wire rack.

Home Cook Recipes 私房菜 - 今日菜单 (MENU) 10th Oct, 2009

我的廚藝 My Cooking

I just realised I don't have rice cooker when I wanted to start my cooking today, no choice I gotta use conventional way to cook the rice.  Luckily, it works pretty well & delicious.










Simple choy sum with garlic & ikan bilis













Green bean egg omelette













I picked the Low Fat Milk to replace coconut milk for this curry chicken.  Taste is good, not oily as compare to coconut milk.











Mission completed at 10 October 2009 1309pm