Non Vegetarian Recipes - No comments - Page 9

Posted: 16 years ago

There are many versions of this butter prawns.
Indian, Chinese, and Malay.
Some use coconut flakes,and oats.
This is a simple style which every one
found tasty. Didi this is for you.

 

 

BUTTER  PRAWNS

Ingredients:

500 grms large prawns  feelers and legs trimmed

1 tsp salt

1 tsp sugar

tsp pepper

1 tsp sesame oil

3 tbs cornflour

Marinate all the above items for 30 minutes.

Oil for frying.

2 tbs evaporated milk

4 egg yolks

1 tsp sugar

tsp pepper

tsp  chicken granules or chicken cube

Unsalted butter

4 pips garlic chopped finely

5 birds eye chillies chopped

2 sprigs curry leaves

1 tsp fish sauce

Method:

Fry the marinated prawns and remove.

Combine the egg yolk,  milk, salt,  pepper  and

Chicken granules in a bowl and beat .

Heat about 3 tbs of butter in a wok.

Pour the yolk mixture from a height and  stir

Very quickly with a pair of chopsticks  to get

Crispy strips of eggs. Remove from wok.

Heat  another 2 tbs of butter in a clean wok.

Fry the chopped  chillies,  garlic  and curry leaves.

Now  stir in the fried prawns  fish  sauce  and the

Fried  strips of eggs.  Stir well  and serve immediately.



 

Edited by Kavitha Ravi - 16 years ago
Posted: 16 years ago
A friend shared this delicious recipe with me - its a typical Malaysian salad... 😃

CHICKEN AND CABBAGE SALAD

Ingredients
a) 1 cup shredded cooked chicken
b) cup shredded white cabbage
c) cup shredded purple cabbage
d) cup shredded carrot
e) 2 tbsp thinly sliced bird's eye chillies
f) 3 shallots, thinly sliced
g) 2 kaffir lime leaves, finely shredded

Dressing
a) 3 limes, squeezed for juice
b) 1 tbsp rice vinegar
c) 1 tbsp fish sauce
d) 1 tbsp chopped garlic
e) 1 tbsp sesame oil
f) 1 tbsp sugar or to taste

Garnishing
a) Some mint leaves
b) 1 tbsp toasted peanuts

Method
Combine chicken, both cabbages, carrots, bird's eye chillies, shallots and kaffir lime leaves in a mixing bowl.Add combined dressing ingredients and mix well. Dish out and serve with garnishing. 😃
Posted: 16 years ago
Simple Chinese Steam Fish

Ingredients
(a) 1 white pomfret
(b) 1 medium size onion - sliced
(c) 2 red chillies - thinly sliced
(d) 2 tbs oil
(e) 1 tbs shredded ginger
(f) 1 stalk spring onion (cut into 2 cm strips)
(g) light soy sauce, sesame oil and salt

White pomfret (bawal putih) is probably the best fish for steaming but you could also use any other fish of your choice. If your fish is frozen just thaw it overnight in the refrigerator. This is a very simple dish yet a hit in my home. Serve with hot rice and other side dishes. 😃

Method
Clean fish. Make three diagonal strips on fish.Rub a little salt and place in a metal plate. Then fry sliced onions in 2 tbs oil until soft. When done, spread over fish and garnish with ginger slices, spring onions and chilli slices. Dash a little light soy sauce,sesame oil over garnishing and steam fish until cooked and tender. Serve hot with remaining chilli slices in soy sauce. 😊
Posted: 16 years ago
HONEY CHICKEN

Ingredients
(a) 500g skinless chicken breast
(b) 3/4 cup honey
(c) 1 cup cornflour
(d) 1/2 tsp baking powder & dash of pepper
(e) 2 egg whites
(f) cold water
(g) oil for deep-frying
(h) extra cornflour (for dusting chicken)
(i) 1 1/2 tsp sweet chilli sauce
(h) garnish: spring onion (chopped)

Method
Cut chicken breasts into bite-sized pieces.Make batter by mixing together cornflour, baking powder,beaten egg whites, pepper and cold water. Dust chicken with cornflour and dip into batter. Deep-fry chicken pieces for 1 min or till crispy (don't over cook it). In another pan, add honey and chilli sauce and heat. Pour hot sauce over chicken. Garnish with chopped spring onions. Serve immediately with plain rice or fried rice.

Posted: 16 years ago
PINEAPPLE CHICKEN

Ingredients
(a) 2 pieces of chicken breast (sliced)
(b) 1 can of pineapple rings
(c) 1 green capsicum (sliced)
(d) 1 tomato (sliced into wedges)
(e) corn flour to coat chicken
(f) enough oil for deep frying

Marinade
(a) 1 tsp salt
(b) 1/2 tsp sugar
(c) 1 egg
(d) 1 tsp curry powder
(e) 1 tbsp corn flour

Sauce
(a) 1 tbsp Thai Chilli Sauce
(b) 1 tbsp tomato sauce
(c) 1 tbsp chilli sauce
(d) 3 tbsp canned pineapple juice
(e) 1 tsp lemon juice
(f) 1 tbsp sugar
(g) 1/2 tsp salt (or according to taste)

Method
Combine sliced chicken breasts with marinade. Season for at least 30 minutes in the refrigerator. Coat with corn flour and deep fry chicken in hot oil till golden brown. Dish and drain on a kitchen towel. Leave 1 tbsp oil in wok, put in pineapple, capsicum, tomato and stir well. Pour in sauce and cook till thicken. Add in fried chicken breast and stir well and dish up. Serve hot.

Edited by Sue Nair - 16 years ago
Posted: 16 years ago


SQUID  SAMBAL

Ingredients:
500 grms med-sized squid cleaned and cut into thick rings.
4 tbs oil
2 ripe tomatoes quartered
1 large onion sliced
1 tbs tamarind paste
1 cup water
1 tsp palm sugar

To grind:
10 shallots
4 cloves garlic
5 tbs chillie paste
4 candle nuts or cashew nuts.

Method:
Heat   wok on high, add oil and stir fry the ground ingredients
Till the oil oozes out.
Add onions, tomatoes, tamarind mixed with the cup of water
Sugar and salt.
Cover, reduce heat to medium, simmer till the tomatoes are
Well mashed and sauce thickens.
Add squid, stir fry till just opaque, do not overcook.
Dish into a serving dish, allow to sit for about 10 minutes.
Serve with roti, or steaming rice.


Edited by Kavitha Ravi - 16 years ago
Posted: 16 years ago


SARDINE SAMBAL

Ingredients:

1 large can of sardine.
1 big tomatoes chopped
2 fresh red chillies sliced
2 big onions sliced
2 pips of garlic mashed
3 tbs chillie paste
1 tbs   thick tamarind paste
Sugar to taste
Salt to taste
2 tbs of oil
Juice of lime
1 onion cut into rings.

Method:
Heat a wok and add the oil, add the mashed garlic.
Let it brown a little, add in the sliced onions.
Saut till the onions are limp.
Add in the tomatoes and cook till they are mushy.
Add in the chillie paste and fry till oil comes up.
Add in the tamarind paste and the sauce from the sardine.
Cook well , add in sugar, salt to taste and the red chillie.
Now add the sardine and mash slightly.
Stir well and let it boil once.
Remove and add little lime juice and the onion rings.
Serve with rice or chappati.

Note: If you want the sambal a bit watery, add little
Water when you add the tamarind paste.

 


 

Edited by Kavitha Ravi - 16 years ago
Posted: 16 years ago
BAKED TURMERIC CHICKEN

Ingredient
(1) 1 chicken (about 1.5kg)

Paste Ingredients
(1) 100g shallots
(2) 5 cloves
(3) 30 g fresh turmeric (kunyit hidup)

Marinade
(1) 120ml thick coconut milk
(2) 2tbsp green lime juice
(3) 1 1/2 salt (or according to taste)
(4) 2 tsp sugar

Method
(a) Rise chicken and chop into 4 large pieces. Grind paste ingredients.
(b) Mix chicken with marinade and then add ground paste and set aside for about 1 hour.
(c) Preheat oven at 180C for 15 minutes - put the chicken and bake for about 40 minutes or until cooked.

Note
Wrap the tips of the chicken wings or drumsticks with aluminium foil before baking to prevent them from getting burnt easily.
Edited by Sue Nair - 16 years ago
Posted: 15 years ago

Thanks everyone for the compliments.


I was hooked to this dish after tasting it in my friends house.

CORIANDER   CHICKEN

Ingredients:
500 grms of chicken breast cut into pieces
6 green chillies
2 birds eye chillie
2 big onions chopped
   cup coriander leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
tsp cumin seed powder
tsp garam masala powder
1 tsp cumin seeds
A pinch of tumeric powder
Salt to taste
2 tbs of oil

Method:
Grind the onions, coriander leaves, green chillies, bird eye chillies
Ginger and garlic paste into a smooth paste.
Apply the paste to the chicken and leave aside for 30 – 40 minutes.
Heat oil in a wok, add the cumin seeds, now add the chicken and tumeric powder. Stir fry nicely add little water and cook chicken till almost done. Add salt coriander powder, cumin powder and garam masala powder.
Cook till chicken becomes tender.

Edited by Kavitha Ravi - 15 years ago
Posted: 15 years ago

Try this simple fish fry.

FRIED   FISH

Ingredients:

1 pomfret   clean and wipe, cut across lightly
tsp tumeric powder
1 tsp ginger paste
1 tsp garlic paste
2 tsp chillie paste
1 tsp lime juice
Salt to taste
Oil for frying

Method:
Mix all the ingredients with little water.
Apply the paste all over the fish , in the cuts
And in the cavity. Marinate for about 30 minutes.
Heat oil in a wok and fry fish on both sides until golden
Brown. Drain and serve with lime wedges on a plate
Of salad leaves. Garnish with cucumber tomato slices
And onion rings.

Edited by Kavitha Ravi - 15 years ago

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