SUP CENDAWAN DAN TELUR

Another recipe from RASA. The recipe was so simple, was a bit skeptical at first but it turned out surprisingly good!

Bahan-bahan :

1 liter air
100g cendawan Shitake & cendawan tiram
250g ikan bilis
125 ml sos ikan
4 sudu kecil tepung jagung
1 sup bunjut Adabi
2 biji telur
Lada sulah dan garam secukup rasa

Cara :

Cendawan shitake direndam dengan sedikit air panas sehingga lembut. Potong/recik kedua jenis cendawan.

Didihkan air dan masukkan ikan bilis dan dididih selama ½ jam.

Keluarkan ikan bilis tersebut dididihkan semula kemudian masukkan pula cendawan dan sos ikan dan biarkan mendidih sekali lagi baru masukkan sup bunjut, lada sulah dan garam.

Akhir sekali masukkan tepung jagung yang telah dibancuh dengan sedikit air dan juga telur yang telah dikacau sedikit.Kacau perlahan-lahan, masukkan hirisan daun bawang dan daun sup.

CREAMY BUTTER PRAWN

Mega delicious, super easy dish. Creamy yet spicy, a definite finger licking good dish. Tried this from RASA magazine (I’m a faithful collector). Try it!

Bahan-bahan :

600gm udang sederhana besar
1 tangkai daun kari
5 tangkai cili padi (dipotomg-potong)
200ml susu isian sejat (evaporated milk)
100gm mentega (butter)
Garam dan gula secukup rasa

Cara :

Panaskan minyak dalam kuali (pastikan minyak betul-betul panas) masukkan udang dan goring udang sehingga kemerahan, angkat dan toskan.
Masukkan mentega dalam periuk lain, bila dah berbuih, masukkan susu isian sejat. Kacau sebati sehingga agak pekat.
Masukkan garam, gula, cili padi, udang dan daun kari. Gaul rata dan tutup api.

Note : I never add sugar as the evaporated milk is sweet enough. Make sure to taste the seasoning and adjust accordingly.

Thai Green Chicken Curry

Nice one to try once in a while. This dish souldn't be too hot as the green curry paste is spicy enough.






1/4 cup coconut cream (thick santan)
2 Tb green curry paste (bought)
350 gm chicken pieces
13/4 cups coconut milk (thin santan)
21/2 Tb fish sauce
1 Tb palm sugar
350 gm eggplant, diced or Thai eggplant
50g galangal, julienned
7 kaffir lime leaves
a handful of Thai basil
red chillies for garnish

How to:

Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown on the edges. Add the curry paste, stir well to combine and cook until fragrant.

Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.

Add the eggplants and cook, stirring occasionally for about 5 minutes or until the eggplants are cooked. Add the galangal and kaffir lime leaves. Taste, and then adjust the seasoning if necessary. Spoon into a serving bowl and sprinkle with the last bit of coconut milk, as well as the basil leaves and chili slices.

My Special Shrimp Cocktail

This is one fabulous dish! It's simple yet stylish and will get you rave reviews. Made it for Imran (my nephew) first birthday last month. The sweet juicy taste of boiled shrimp just mixed scrumptiously with the tangy mangoes and the slightly spicy dressing. Try it!

Ingredient :

1 kg medium size shrimp / prawn

1-2 ripe mangoes

Thousand Island Sauce

Butterhead or Curly lettuce (or other type of lettuce, up to you)

Peel and clean shrimp/prawn. Boil in salted water until just cooked, about 4 minutes.

Peel and dice mangoes. Put both ingredients in the fridge up until serving time (the cocktail is served cold).

Before serving : Prepare lettuce on either individual cocktail glasses or one big bowl (as in my photo), scatter the diced mangoes interchangeably with the cold, boiled shrimp/prawn. Dress with the Thousand Island Sauce to your liking. Serve as appertizer. Yumm!