Non Vegetarian Recipes - No comments - Page 7

Posted: 16 years ago

Cucur Badak ( Spicy Sweet Potato Balls)

Ingredients :

For the dough

500 grms sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
Small shrimps for garnishing (with shells and heads on)
1 tablespoon of sugar
A pinch of salt

For the filling

4 cups of grated coconut
1/2 cup of dried shrimps
1 garlic*
3 shallots *
6 fresh red chillies*
1 lemon grass (use only the white part)*
1 1/2 teaspoon tumeric powder
5 slices of peeled fresh ginger*
Salt to taste
Sugar to taste (palm sugar preferred)
2 tablespoons cooking oil

Method:

For the dough


Boil the sweet potatoes in hot boiling water for 15 minutes.
Peel the skin off the boiled sweet potatoes and mash them in a big bowl
Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn't be too sticky. If too sticky, add more flour to the mixture.
For the filling


Pound all the (*) ingredients.
Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
Add in the grated coconut and mix well.
Add in salt and sugar to taste.
Set aside and let it cool.
To make the balls.


Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
Cover the filling and press one small shrimp on top of the dough.
Heat oil and fry till golden brown.


Edited by Kavitha Ravi - 16 years ago
Posted: 16 years ago
Try this Yam Rice - its my fren's favourite recipe.

YAM RICE

Ingredients
(1) 2 tbsp oil
(2) 1/2 tsp chopped garlic
(3) 2tbsp dried prawns - soaked and drained
(4) 150g chicken, diced
(5) 200g yam - peeled and diced
(6) 250g rice, washed and drained
(7) 500ml water

Seasoning
(1) 1 tbsp oyster sauce
(2) salt (according to taste)
(3) Sesame oil and pepper (according to taste)
(4) 50g tasted peanuts
(5) 1 tbsp chopped spring onions

Method
(1) Heat oil, saute chopped garlic until fragrant.
    Add in dried prawns and stir-fry until aromatic.
(2) Add in diced chicken, yam and stir well.Add in rice,
    seasoning and stir well. Dish into a rice cooker,
    add water and cook until cooked and fluffy.
(3) Lastly sprinkle toated peanut (crushed lightly) and
    chopped green onion on top and serve.
(4) Lastly enjoy Yam Rice with a glass of hot
    chinese tea..!! 😃


Posted: 16 years ago
CHILLI SHRIMP

INGREDIENTS:
Shrimp
1 Onion, finely chopped.
4-5 green chillies, finely chopped.
Ginger & garlic, finely chopped.
Soy sauce
Ajinamoto
Pepper powder
Corn powder 1/2 cup
Maida 1 cup
Egg white 1
Salt

METHOD:
Marinate the shrimp with pepper, soy sauce, a pinch of ajinamoto and salt for a couple of hours. In a bowl, add the corn poder, maida, egg white, salt and a little water to make a paste. Mix the marinated shrimp in this paste. Shallow fry the shrimp in oil and keep it aside. In a pan, fry the onions, ginger, garlic and green chillies. Then add the shrimp and fry for some time. At the end, add some more soy sauce and ajinamoto. This is very yummy!
Posted: 16 years ago
This is a very simple dish as well


LETTUCE IN OYSTER SAUCE.

1 whole romaine lettuce (quartered and separated)
3 pips garlic chopped finely
4 shallots, sliced finely
1-2 tbs plain flour
oil
2 tbs oyster sauce
light soy sauce (optional)
sliced red chilli for deco

HOt water
Cold Water
a little salt

Add a little flour to shallots and a bit to garlic (do this separately). Deep fry onions until golden crispy and spread on kitchen towel. Do the same for garlic. Fry golden brown and drain on kitchen towel.


In a wok, add water and a little salt and allow to boil. Very Quickly blanch the lettuce and blanch in cold water. Remove and drain properly. The lettuce must be medium crisp. Arrange on serving plate

Then in a wok, add a dash of oil, oyster sauce, a dash of light soy sauce and a couple of tablespoons of water and mix well. Allow it to thicken.

Pour over the the lettuce. Deco with fried onions, garlic and red chilli. Serve hot and with steamed rice or with noodles.

You can subsitute lettuce with broccoli or mustard green leaves/bak choy/cauliflower etc.

(Meat eaters can add sliced chicken. Just add soon after adding oil for frying)



Posted: 16 years ago
I really pity Indera, non stop visitors, who come to see Kavi and then come over to the house, because the children are leaving for U.S.
She is busily churning out dishes to feed them.

This is our family recipe.
Pickled Anchovies.

200 grms fine anchovies
60 grms finely sliced ginger
60 grms finely sliced garlic
30 grms chillie powder   (more or less)
1 tbs mustard seeds
1 tbs cummin seeds
1 tbs aniseeds
sugar to taste
vinegar as needed
salt to taste
oil

Method:
Fry the anchovies 3/4 cooked. Remove.
Grind the 3 spices roughly using vinegar.
Heat a wok, add oil, fry the garlic and ginger.
Till a bit brown. Add the spices and chillie powder.
Fry well, add little vinegar if needed.
Add sugar to taste, and salt.
Add the fried anchovies and mix well.
Dish out. Bottle when cooled.
It keeps well if you use a dry spoon.
Edited by anne80 - 16 years ago
Posted: 16 years ago
Aiyoh tamby, just eat the parotta, why want to kothu it.

O.K tamby keta sollanum.

KOTHU PAROTTA:
Heat a dosa plate and pour some oil. Add 2 chopped onions, 2 chopped green chillies and 2 chopped tomatoes. Mix well and fry for some time. Break 2 eggs and pour on the vegetables. Mix well. Crush 2 parottas into timy pieces and add to the masala. Sprinkle 1/2sp chilli powder, 1/2sp jeera powder and 1/2sp pepper powder and enough salt. With two dosa karandis, you must smash these ingredients into pieces using force with yr hands. Mix well. Add chopped coriander. Put off the fire.

There is another called chillie parotta. Master the first one, I will give the recipe for the second later. Sorry tamby no pictures.
Posted: 16 years ago

Spicy Soo Hoon Salad

500 gm soo hoon (you can get this in Asian Mart - it is fine rice vermicelli. Kavitha has given a picture of this previously)
150 gms fresh prawns, shelled and deviened
10gms dried prawns
2-3 red chillies
1-2 pips garlic
1 stalk lemon grass - sliced finely - only the white part
fresh coriander - chopped
spring onions - chopped
fish sauce (or light soy sauce
lemon juice (to taste)
shrimp paste (optional)
olive oil
onion crisps (get this from Asian mart as well)

I ts sugar  

Method:

Prepare soohoon according to the packet instructions and set aside.

Boil water and blanch the prawns. Set aside. In a little oil fry dried prawns. Pound (or blend), red chillies, fried dried prawns, shrimp paste, sugar and garlic together until fine. Add fish sauce and lemon juice and taste for seasoning. Set aside for at least an hour.

In a large bowl, add soohoon and prepared chilli paste together. Mix until the soohoon is well coated with the chilli paste. Then add the prawns, onion crisps, lemon grass, spring onions and coriander leaves. Mix well again. Taste for seasoning. Serve on a plate and deco with more coriander leaves and fried onion crisps

The above dish should have spicy, sweet, sour and salty taste.  This is dish or recipe belongs to a clan called peranakan - This clan is a blend of two cultures - Chinese and Malay.  In 18th century, Chinese arrived to Malaysia and when they settled down here, they married the locals. Hence the integration of two races/cultures and they are called Baba (for male) and Nyonya (for females). You will see that the food, dressing and culture have both identities.  They have chinese features, malay dressing and the food is of both cultures.  Similarly, the Indians and Malays have the same and they are called "Chittis".

Just a small info for you guys.  😉

Edited by Caryn - 16 years ago
Posted: 16 years ago
Malabar Chicken (according to my aunt)

1kg chicken (cut into reasonable size,preferably small)
2 big onions and 1 tomato (blended together)
1/2 big onion sliced
1/2 tomato diced (or blended also fine)
2 teaspoons Garlic and ginger paste (or blend together with onion)
Green/Red chili thinly sliced
a few dried chili (3-4)
1 tablespoon chilli powder (depends on the person)
1 teaspoon black pepper (depends on the person)
1 1/2 teaspoons garam masala
1 1/2 teaspoons cardamom powder
1/2 teaspoon tumeric
1/2 cup thick coconut milk
then a few curry leaves and cinnamon, star anise and cloves
Heat oil in a wok. Then add cinnamon, star anise and cloves. Once we get the smell, add curry leaves. Then sliced onion and diced tomatoes. Once the fragnant is out add dried chili and green chilli. Then add blended items, and wait for a while to 'pecah minyak' (Kavi-help me here) Can I say until we can see the oil on the surface? Then add the chicken with all the powder. Stir occasionally because easily gets burnt when about to cook, since we didnt add the water. (those who wants it to be gravy, add water). Then add salt and finally the coconut milk. Then the chicken is enjoyable!!
Edited by riyana_05 - 16 years ago
Posted: 16 years ago

Meen Kuzhambu (Fish Gravy)

Ingredients:
Fish slices - 10 to 15 (small pieces)
Onion - 1 (Big)
Tomato - 2 to 3 (medium)
G.chillies - 3
Garlic - 4-5 gloves
Mustard - 1/2 tsp
Fenugreek (vendhaiyam) - 3/4 tsp
Whole peppercorns - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Fish curry/masala powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind - small lemon size (soak and take out the water) OR Tamarind Paste, Curry leaves - a few , Oil - preferably sesame oil (Nalla ennai)

Method:
Wash and keep the fish fillets ready.
Cut onion & tomatoes into small pieces.
Put oil in a wide-deep pan.
When the oil is hot - do the thalippu... mustard, vendaiyam, peppercorns, then add cut onion and fry well.
When the onion becomes transparent, add slit g.chillies and fry for few seconds.
Now add the tomatoes and fry until the tomatoes start to cook a little bit.
Add curry leaves and add turmeric powder too.
After frying it for few more minutes, add the Tamarind water/Tamarind paste diluted in water + chilli powder + fish masala powder + Coriander powder and mix well.
Add salt too at this point and add a very little water, if the gravy at this point is too thick.
Let it boil for few minutes. Check for salt and spicey and adjust as needed.
You should be able to see the oil coming to the edge and now add the fish pieces and mix the gravy very gently.
Let this cook for few minutes until the fish is done. Switch off the stove.
Tip: While checking do not mix harsh and be very gentle so that the slices won't break.
This kuzhambu goes well with white rice and also for Dosa, Idli as a side!
Enjoy!






Edited by supree - 16 years ago
Posted: 16 years ago

Hi Everyone...How's everyone doing??? i felt like posting a receipe..so here it goes.


CAULIFLOWER WITH EGG

Ingredients:

Cauliflower florets -- 500g
Anise 1/2tsp
mustard seeds 1/2ts9
Egg -- 1
dried chillies -- 3(or more)
turmeric powder -- 1tsp
Onions -- 1
curry leaves -- bit
salt-- to taste
oil


Put a pan on low fire and put some oil. When he oil gets heated, add mustard seeds and wait till it breaks. Add anise seeds and onions. Saute onions till golden brown.Add chillies and curry leaves. Add the cauliflowerand turmeric powder cover and let it cook on low heat. Sometimes the cauliflower won't cook so what you can do is add little water for it to cook nicely. When the cauliflower cooks fully, add some salt and break the egg into the cauliflower. continue stirring for 3 to 5 minutes and off the heat. cauliflower with egg is ready 😊





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12 Participants 106 Replies 53696Views

Topic started by Kavitha Ravi

Last replied by Caryn

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