Acar Buah

Dipetik dari Mingguan Mstar 10 Julai 2011 (Chef Zam)

• 10 ulas bawang merah, belah 4
• 5 ulas bawang putih, belah 4
• 2 inci halia, hiris halus
• 1 sudu besar cili boh
• 1/2 cawan pes kurma
• 1/2 cawan prune, potong 2 jika suka
• 1/4 cawan kismis hitam (raisins)
• 1/4 cawan sultanas
• 1/2 cawan aprikot kering – dihiris
• 1/2 cawan asam boi (jika suka)
• 1/2 cawan buah pala (dihiris)
• 1/2 paket serbuk kari daging
• 1 batang kayu manis
• 3 sudu besar cuka
• 1 cawan gula merah
• sedikit garam
• 3 sudu besar minyak masak
• 1 cawan air

Kaedah:

1. Panaskan periuk, didihkan secawan air dan masukkan cuka , gula dan garam.

2. Bila mendidih, masukkan bawan merah. Ketepikan.

3. Panaskan minyak dan tumiskan halia, bawang putih dan kayu manis.

4. Masukkan rempah kari dan cili kering, dan goreng sehingga agak garing.

5. Masukkan buah kurma yang sudah dikisar. Gaul sebati.

6. Masukkan aprikot dan buah pala. Biar hingga lembut.

7. Masukkan bawang yang sudah dijeruk bersama air jeruknya sekali.

8. Masukkan buah-buahan lain dan gaul rata.

9. Sesuaikan rasa gula dan garamnya.

Award-winning Abalone with Mushroom

Taken from The Address volume #79 September-October 2011

• 1 pc Abalone (2-head)
• 1 pc Japanese mushroom
• 1k Old chicken
• 100 gm Winter melon
• 80 gm Superior stock
• 50 gm Chicken powder
• 50 gm Oyster sauce
• 50 gm Potato starch

Method:

1. Braise abalone slowly with old chicken for four hours

2. Separately braise Japanese mushroom for one hour. Steam winter melon until soft

3. Cook superior stock, chicken powder, oyster sauce and potato starch to make sauce and seasoning

4. Arrange the abalone, winter melon and Japanese mushroom on a plate. Dress with sauce and seasoning

Note: Recipe courtesy of Tai Thong Restaurant

Savoury abalone is perfectly paired with winter melon and mushroom

Nigella’s kitchen wisdom

Mimic Nigella’s kitchen wizardry with these simple tips:

• Bring fridge-cold eggs to room temperature by soaking them in warm water for 10 mins
• Sea salt is less salty than table salt so if you’re replacing sea salt with table salt, use half the amount
• After roasting meat in the oven, let it rest for at least 15 mins. The meat will be juicier and easier to carve

Taken from Astroview August 2009

Shrimp Sandwiches

Taken from Asian Food Channel: Perfect Day, Astroview August 2009

• 2 tsp ginger, grated
• 1 tsp garlic, grated
• 1/2 chili, chopped and deseeded
• 1 lime zest
• 1 – 2 lime juice
• 125 ml olive oil
• Salt
• Sugar
• Black pepper
• 1/2 bunch cilantro
• 8 radishes, cut into wedges
• 1 avocado, cut into bite-size pieces
• 285 gm shrimps, unpeeled
• 1 bunch rocket
• 1 bag salad mix
• 10 slices of toasted bread
• Mayonnaise

Method:

1. First, mix in a bowl the grated ginger, garlic, lime juice and zest and the chopped chili

2. Then gently pour in the olive oil while whisking at the same time. Season the vinaigrette with salt, sugar and black pepper. Divide the vinaigrette into 2 bowls

3. Add the chopped cilantro, radishes, avocado and the unpeeled shrimp to the first vinaigrette bowl. In the other vinaigrette bowl, toss the rocket and the salad mix

4. Next, spread mayonnaise on 2 slices of bread. Place some of the salad mix on the bread and the shrimp-avocado mix on top of the salad mix. Sandwich and enjoy!

Serves 5

Granola Bars

Taken from Asian Food Channel: Perfect Day, Astroview August 2009

• 250 gm oats
• 75 gm chopped pecans
• 115 gm chopped almonds
• 75 gm raisins
• 50 gm dried cranberries
• 75 gm sunflower seeds
• 100 gm brown sugar
• 160 ml maple syrup
• 2 tsp cinnamon
• 1 tsp cardamom
• 1 tbsp vanilla extract
• 75 ml oil

Method:

1. In a large bowl, combine the oats, pecans, almonds, raisins, dried cranberries and sunflower seeds

2. In another bowl, mix brown sugar, maple syrup, cinnamon, cardamom, vanilla extract and oil

3. Next combine all the ingredients together. Place the granola mix on a baking tray covered with baking paper. Bake the granola at 300’F (150’C) for 30 – 40 mins

4. Break granola into bars and store in an airtight container

Serves 5 - 6