lyanakitchen

Laksa Sarawak

2009-03-07T14:07:00.001-08:00

One of my sambal laksa packet I brought back from home last holidays, Dec. 2008. I finally decided to make this delicious Sarawak dish myself. Cuba & try said one of my blogger friend Entayang

I just copied the recipe from the back of this packet. It's much easier to do so !

Methods :

1. Cook 300gm of SAMBAL LAKSA in 2 litres of water for half an hour, then filter it.
2. To the filtrate, add coconut santan from 1/2 coconut.
3. Then add a little salt, aji-no-moto and prawn stock/chicken stock to the solution.
4. Soften one packet of bee-hoon with boiling water. Cook the necessary amount of bean sprouts in boiled water.
5. To one bowl of bee-hoon can be added slices of prawns, chicken, eggs etc.
6. Lastly, pour in the Sambal Laksa solution previously cooked as desired. And top with coriander leaves and serve.

After filter, add coconut santan and cook for 5 mins more.

Prawns and cooked shredded chicken meat.

The bowl of bee-hoon, with chicken meat and prawns.

Ready to be served...Bon appetite !!

How to make Béchamel Cream.

2009-02-17T15:05:00.001-08:00

Ingredients

1 litre milk (or four glasses)
2 – 3 table spoonfuls of olive oil or butter*
2 – 3 table spoonfuls of flour
2 -3 eggs
1/2 cup of grated cheese (any type of grated cheese)
a pinch of ground nutmeg

Directions :

Pre-heat milk.

In a saucepan add oil or melt butter making sure it does not burn. Add flour and mix thoroughly, add salt and nutmeg.

Add the warm milk, stirring constantly, until the sauce is thick and creamy. If it becomes too thick add some more cold milk. Beat the eggs and add gradually, a little at a time slowly, but stirring constantly until all absorbed. Add grated cheese and stir.

*Instead of butter you may use olive oil, use low fat milk, for those who have cholesterol, use less eggs or no eggs, omit cheese!

NB : I finally found this simple recipe for making béchamel cream at last! So, best of luck to friends out there who's doing lasagna this weekends or soon.

Chocolate cake and Duck in red wine sauce.

2009-02-15T09:31:00.000-08:00

For 6 - 8 persons

200g (1 tablette of dark Nestle chocolate)
4 eggs
150g sugar
80 g flour

200g butter

Methods :

1. Preheat oven at 200°C. Lightly grease an 18cm (7in) round cake tin or heart shaped cake tin with a little extra butter or margarine and cut a piece of greaseproof paper fit the base of the tin.

2. Melt chocolate tablette with 4 tbsp full of water in a non sticking pot on a very slow fire, or in a bowl (micro-wave resistent) in a microwave for 1 minute.

3. Add butter(melted) and mix well.

4. In a mixing bowl, add eggs and sugar, then flour.

5. Pour in the melted chocolate and mix evenly.

6. Bake for 25 minutes.

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Duck and carrots in red wine sauce.

For 4 persons.

Cooking time : 1 hr in pressure cooker

8 ducks thighs
4 carrots
1 oignons
cooking oil
Thyme and lurier leaves
2 glasses of red wine
2 glasses of cold water
4 tbsp flour
1 chicken cube
salt and pepper

Methods :

1. Mix well ducks thighs with flour in a large salade bowl.
2. Peel and clean carrots and cut into requried pieces.
3. Peel and slice oignons into small pieces.
4. Heat cooking oil in the cooker. Add in oignons and carrots together. Salt and pepper to taste. Don't forget thyme and laurier leaves bundle together with kitchen strings. Let cook for 5 minutes and mix well.
5. Add in the flour coated ducks thighs. Mix well for another 5 mins.
6. Pour in wine and water one after another. Mix well. Leave to boil a while.
7. Add in the chicken cube. Close pressure cooker and leave to cook for 1 hr on moderate fire.
8. Serve with white rice.

Lasagna

2009-02-10T06:27:00.000-08:00

For four persons.

Ingredients :

10 pre-cooked lasagna sheets
600 g of mince meat (beef)
a bottle of fresh 'homecooked' tomatoes (not tomatoes ketchup)
60 g of béchamel cream
a packet of 200g of grated emmental cheese or parmesan
a small tsp of paprika powder
a small tsp of muscat powder (nutmeg powder)
1 1/2 tbsp of cooking oil
1/2 glass of cold water
salt and pepper to taste

600 g of mince meat (beef)

methods step by step :

In a non-sticking pan, heat 1 1/2 tbsp of cooking oil on a moderate fire.

Cook mince meat until turns lightly brown. Add in paprika powder, salt and pepper.

Pour in slowly the tomato sauce and mix well, let under slow fire for 10 minutes. Leave aside and let cool. And heat oven at 180°C for 15 minutes.

In the meantime grease lasgna dish with a few drops of cooking oil.

Arrange 3 sheets of pre-cooked lasagna sheets. Pinch the edges off to let sheets adapt to the dish properly.

Put a layer of mince meat and then béchamel cream evenly. (*)

Cover with another layer of lasagna sheets.

Repeat operation (*)

Recover with another layer of lasagna sheets.

Spread all rest of béchamel cream on top of the last layer of lasagna sheets.

Top with grated cheese and few drops of cold water to wet.

Lastly sprinkle muscat powder all over the grated cheese. Leave to cook in the preheated oven for 40 minutes.

Et voila !! Let warm before serving.

A piece of the delicious lasagna.

Happy trying and bon appetit !

Picnic Potato & Egg Salad

2009-01-24T06:45:00.001-08:00

This salad is delicious with just about anything grilled, and always tastes best outdoors!

Ingredients:
3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
.
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste
Preparation:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired.
Serves 6 to 8.

This recipe is taken from :http://southernfood.about.com/od/potatosalads/r/bl00624c.htm

NB : Especially for Indaistarz who has been waiting patiencely for this delicious salad.

Nasi Lemak

2008-12-05T11:42:00.000-08:00

Tu nasi lemak terjun ! Puas berunding ke menu lemai tu, tak muat ati ka makai nasi lemak. Semua ingredients bisi magang. Gaga ati.

Asi panduk enggau ai santan kelapa. Nadai macam-macam, aku manduk ia baka cara manduk asi biasa.

Telu rebus; ikan pusu, bawang besai, buah tomatoes empat igi enggau oyster sauce. Nya aja kena nyempulang nasi lemak tu. Enda ketinggalan buah entimun udah disirap umbas ia pemesai.

Thanksgiving Turkey (French Style)

2008-11-25T02:36:00.000-08:00

Recipe by Angela Harris .http://hubpages.com/hub/Thanksgiving-Recipes-Turkey-Stuffing-Recipe"

Easy Turkey Stuffing Recipe for Your Thanksgiving Menu
Traditional Thanksgiving Recipes - Bread Stuffing Recipe

This turkey stuffing recipe serves approximately 10 people and will stuff a 12 pound turkey at the most.

Ingredients:

1 loaf French bread or 14 oz. bag of bread croutons

2 cups chopped onion

1 1/2 cups chopped celery, including the leaves

1/2 cup butter

1 egg, beaten

1-2 cups chicken broth, depending upon preference

2 tsp. sage

2 tsp. poultry seasoning

1 tsp. marjoram

1 tsp. salt, or to taste

1 tsp. pepper, or to taste

1/2 tsp. thyme

optional - 1 or 2 tart apples such as Granny Smith, peeled and chopped

If using French bread, tear into pieces. Toast the bread in the oven at 200 degrees Fahrenheit until firm, about 20 or 30 minutes. If using croutons, you can skip this step.

Melt butter over medium heat on the stove in a large skillet. Add the onions, celery, and optional apples. Cook until onions become soft. If not using apples, the onions and celery can be mixed in with the rest of the ingredients without cooking them first. This saves a step and some time. The onions and celery will be more crunchy, which I actually like.

Put the toasted French bread pieces in a large mixing bowl. Add the celery and onion mixture. Then add all of the seasonings. Mix well.

Next, slowly pour in the chicken broth about 1/3 cup at a time so that the mixture doesn't become too soggy. Mix with a fork. Don't get the stuffing too wet. Add the egg and mix well.

This Thanksgiving turkey stuffing recipe can be made ahead and put in the refrigerator for the next day before cooking or stuffing. This recipe can be used in the turkey or baked by itself at 350 degrees Fahrenheit for approximately 40 minutes. To cook this bread stuffing recipe in a slow cooker, gently transfer it to a greased slow cooker. Then cook for 1 hour on high, then turn down to low for 2-3 hours. Check it about once an hour. Stir and add more broth, if needed.

Lyana's talks : I will try this recipe soon.

Asi, lauk timun & umai...

2008-11-23T09:15:00.000-08:00

Tu lauk aku maya celap tu. Asi, lauk timun gulai pusu enggau bawang di tutuk sebedau di guring. Umai undang ngena resipi diinjau ari Cynthia

Lauk guring timun.

Umai undang.

Apple Pie

2008-11-18T07:09:00.001-08:00

Home-made butter pie crust

300g all purpose flour
150g butter
1 glass of cold water
1/4tsp. salt

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For 6 persons

Ingredients :

1 ready-made pie crust or home-made pie crust
4 apples, peeled, thinly sliced
2 tbsp. lemon juice
1/4 tsp. cinnamon powder
1/2 cup white sugar
1 cup brown sugar
2 tbsp. butter

Methods :

Line 24 cm pie pan with crust. Fill with sliced apples. Sprinkle with lemon juice, cinnamon and sugar. Dot with butter.

Bake at 180°C for 45 mins to 1 hour. Serve warm.

Green Beans Dessert

2008-11-14T13:04:00.000-08:00

For two persons, all you need :

1 1/2 glasses of green beans, 1/2 glass of sago pearles.

200 ml or a glass of coconut milk. And a liter of fresh water.

Methods :

Cook beans with a liter of water until soft. Pour in the sago perles and mix well. Leave to cook for 10 minutes under slow fire. When sago perles turns lightly transparent pour in the coconut milk. Stir well leave to cook again for another 5 mins. Turn off gas and leave aside to cool lightly. Add sugar to taste.

Et voila !!

NB : For a much more tender and delicious dessert, it's advisable to soak the green beans in a bowl of cold water for an hour before cooking.

This is still and shall be always my most favourite delicacy. Each time I went back home for vacations, I packed my humble travelling bagagges (!!) with all sorts of local goodies. And the green beans is a MUST ! Maybe it reminded me a lot of my childhood days or some sort of a 'back to the source' kind of stuff...nostalgia !!

Sup Tulang Babi

2008-10-16T14:30:00.001-07:00

Tu lauk kami menyanak lemai tu tadi. Terima kasih ke Puteri. Ari ruai ia, meri aku peransang lemai tu manduk lauk sup tu.

Perengka di guna :

Tulang kerigai babi udah di putung umbas ia pemesai.
2 carrots
4 igi ubi gentang
lia
bawang telu (besai)
bawang putih (2 cloves) ka ribai.
2 sudu minyak makai
garam
lada
2 liter ai amat

cara ngaga :

Sedia ke periuk 'pressure cooker'. Angat ke 2 sudu minyak makai. Guring lia enggau bawang telu, ke sama udah di putung umbas ia pemesai mega. Kira ke bau udah angkat mimit, tabak ke carrot enggau ubi gentang (udah di buai kulit serta dibasu). Udah nya baru nabak ke tulang ke udah diketak nitih ke peneka ati. Tuang kira 2 liter ai ke dalam periuk, anang enda ingat ke garam enggau lada enggau bawang putih ke udah di 'pecah' ke pemanah bau aja. Teju ke melidih dalam periuk kira sejam ba atas api anang kelalu mau iga.

Enti bisi lubak masin tauka daun sup, anang enda ingat ga. Suping tadi enda ingat meli daun sup, tang aku rindu makai sup tu enggau 'pickles', bala aku enda entu ka makai lubak masin.

BBQ & Watermelon

2008-10-14T00:54:00.001-07:00

Sorry, nadai ari update aku empu 'dapur'. Bisi aja utai panduk didapur dia tang beguai belama. Bedau bisi ari deka meda resipi ke badas ka ati ba bup tauka website.
Tang bisi pemakai ngasuh aku tetengguk endar ditu ia nya dagin janik BBQ Sarawak style enggau buah semangka (watermelon).

Nasib bisi ngambi gambar nemuai kemisi tu tadi. Nyu asai ke bisi nyium bau ditu, bau lia, bawang enggau serai ke kena ngeramik daging tu sebedau didiang ba api. Anang nyebut agi deh, enti udah diengkah ba bara api nya...akaidaiiii.

Buah semangka tu bisi dijual ditu. Di impot ari menua Spain. Kaler isi ia mirah agi serta manis agi ari buah semangka ari menua kitai. Kulit ia ka celum agi ari semangka kitai meh. Tang maya tu nadai agi buah semangka. Ukai musim ia agi.

Baka indu ngandung ke ngidam asai nyawa aku tu. Tak tetengguk ga ka makai timun gulai cabik bawang pusu!! Bisi aku timun dia. Eh, tau tu jadi ke next post aku ditu neh. Jaga kita, aku ka ngaga gulai timun made in France!

Tartiflette

2008-10-08T14:03:00.001-07:00

Lemai tu tadi aku ngaga 'tartiflette' siti ari pemakai tebilang ari menua peranchis. Ingredients di guna ia nya :

kurang lebih 1 kg ubi gentang umbas ia pemesai
200 gr bacon cubes
1 reblochon (mesti ngena cheese/keju tu, berasal ari menua Savoie, SE of France)
bawang putih (ngambi bau aja, enda mayuh)
1/2 glas white wine
1/2 glas ai amat

Oven mesti diangat ke dulu, kurang lebih 15 mins dulu ba suhu pengangat 220°C.

1 kg ubi gentang

Udah di punsi serta di basu.

Disirap umbas ia penebal.

Tutuk alus bawang putih lalu palit ke ba seluruh pinggai tu.

Ubi ke udah di sirap tadi lau ditusun dalam pinggai.

Guring enda lama bacon cubes tang anang ngasuh ranggup.

Tuang bacon cubes ke udah di guring dalam pinggai diatas ubi gentang.

Keju reblochon ari Savoie.

Pemesai keju nya (anang kira pemau ia ga!).

Bagi dua dulu, udah nya baru nyirap umbas ia pemesai mega.

Udah semua tu tembu, baru nuang ke white wine enggau ai amat.

Udah pengelama 45 minit dalam oven, tauka ubi gentang udah lembut, baru tau madam ke api gas.

Minta ampun....tartiflette is usually accompany with green salade and drink with white wine.

Bon appetite!!

Maggi mee ala Kolok mee!

2008-10-01T01:37:00.000-07:00

The ingredients.

Mangkuk mee.

Anaïs caught in the act, eating noodles with chopsticks!

Ingredients :

300 g mince meat either chicken, pork or beef
100 g of small prawns (optional)
5 cloves garlics
10 shallots
2 green or red chillies
3 tbsp of vinegar
1 tbsp of black soja sauce
1/2 cup of cooking oil
1 packet of maggi mee per person
salt and pepper to taste
Some onion leaves

Dipping sauce:

2 green or red chillies
3 tbsp vinegar

methods :

In a wok, heat oil and fry in sliced garlics and shallots until turns brownish. Leave aside to cool together with cooking oil in a bowl.

Leave a tablespoon of fried garlics and shallots in the wok and add mince meat. Add salt and pepper to taste. Stir well until cook and leave aside.

In the meantime boil water just enough to soften the noodles. Once ready, dish out and discard water.

Mix a tablespoon of fried garlics and shallots together with a tablespoon of black soja sauce in a noodle bowl. Add in the cooked maggi mee, top with 2 tablespoons of minced meat and 3 shelled prawns but with tails intact. Sprinkle with 'soup mix' to taste and chopped onion leaves. For the amateurs of spicy 'kolok mee', remember to add in a teaspoon of the delicious dipping sauce!

Continue the procedure and serve 4 persons.

Curry Puffs

2008-09-25T15:20:00.000-07:00

The fillings.

Ready-made pie crust.

Soon to be in the oven!

Ta raaaa! Et voila....

Ingredients:
Filling

200g chicken, diced
2 potatoes, diced
2–3 tbsp oil
2 onions, diced
1/2 tsp chopped garlic
3 tbsp meat curry powder
1 sprig curry leaves
2cm piece cinnamon stick
Salt and sugar to taste
1 tbsp oyster sauce
A dash of pepper

Pastry

350g plain flour, sifted
1/2 tsp salt
150g pastry margarine
150ml cold water
1 tbsp lemon juice

Method

For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, curry leaves, meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done.

Add chicken, salt, sugar, pepper and oyster sauce. Stir-fry until meat is cooked and dry.

Dish out and leave in a plastic colander to drain off excess oil.

For the pastry: Put sifted flour into a mixing bowl and stir in salt. Rub margarine into the flour until mixture resembles breadcrumbs.

Make a well in the centre, add water and lemon juice. Mix with both hands to form a soft dough. If dough is a bit dry, add a little more water. Do not knead. Set dough aside to rest for 10–15 minutes.

Divide pastry dough into two portions. Roll out each portion to about 1/4 cm thickness. Cut out into 9–10 cm rounds with a cutter.

Place a tablespoonful of filling in the centre of each round. Fold pastry into half to enclose the filling. Seal by pinching and fluting the edges.

Heat enough oil in a wok and, when hot, deep-fry the curry puffs until golden brown. Remove and drain on absorbent paper. (Kuali)

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NB: For some of us who felt that time is really, really, precious (!), a ready-made pie crust from the nearby supermarts is really handy. For this, I opt for bake-in method instead of deep-fry. Less oily and more crispy.

For oven use: Preheat oven for 15 mins - temperature 220°C. Then brush crust with glaze. A mixture of 2 egg yorks and 2 tablespoons of cold water. Bake for 20 mins or until all the puffs turns brownish. Leave to cool and serve.

Cucumber Pickle (Acar Timun)

2008-09-21T08:38:00.000-07:00

Ingredients :

2 cucumbers
1 carrot
1 red chili
1 large onion
8 tablespoons salt
4 shallots
2 cm ginger
3 cloves garlic
8 dried chilies (can put less according to your taste...)
1/2 cup dried prawns
1/2 teaspoon oil (I put in 1 tablespoon of oil, much better.)
1/2 teaspoon mustard seeds
1/2 cup candlenuts
1/2 teaspoon tumeric powder
3/4 cup vinegar
31/2 tablespoons sugar

Method :
1. Cut cucumbers and carrot into 2.5 cm strips.

2. Cut the red chili into 5 cm strips and the large onion into 5 cm wedges.

3. Sprinkle salt over the cut vegetables and let them stand for at least 2 hours.

4. When the vegetables are limp, wash away the salt and spread them on a clean tea towel in a cool place to dry.

5. Grind together the chilies, shallots, garlic and ginger.

6. Pound the dried prawns.

7. Heat the oil and fry mustard seed for 1/2 minute before adding in the ground ingredients and turmeric powder.

8. Fry for another 5 minutes.

9. When the oil separates, add in the dried prawns and continue cooking for another 3 minutes before adding in the vinegar and sugar.

10. Cook slowly until the mixture is fairly thick.

11. Add in more salt and sugar if necessary.

12. Stir in the prepared vegetables and toss quickly to mix well.

13. When the vegetables are well mixed with the spices, remove the pan from the heat.

14. Cool slightly before storing in clean, dry jars.

Hello friends,

I dedicate this blog to all of you who share my interest in cooking and food in general. For those who felt that they like food but poor in kitchen works, well just wish that I can give you some lending hands. I try my best!

This first entry is a delicacy that I often seen when I was still a small girl. My mom used to do this for Christmas and Gawai celebrations. I came to know about the recipe on a website called : http://www.101cookingrecipes.com/vegetable-cooking-recipes/cucumber-pickle.php Try it. It's mouth watering! :)