Feel like having nasi lemak? Boil a pot of rice with some santan and pandan leaves. For the vegetarian curry chicken all you need is a packet of vegetarian roasted chicken and a packet of Liza's curry vegetables. As all necessary ingredients are already in the curry paste you just need to place the curry paste onto a pan and add in the vegetarian chicken pieces. Simmer on low flame for about 5 minutes and it will be ready to be served with some cucumber slices. Simple and fast, right?

Labels: Malaysian Recipe, Nasi lemak, Recipe

Found a stall in the market selling ready made 'suan pan zi'. Bought a packet and some other ingredients to go with it. The taste is alright but I just found out from a friend that 'suan pan zi' is very easy to make. So next time will make my own and I am sure the taste will be even better.
Ingredients:
1 packet 'suan pan zi'
1 big pc black fungus (cut into long strips)
1 pc tofu (cut into small cubes)
1 spring onion (chopped)
2 tsp toon sprout sauce
A little olive oil and chopped ginger
Method:
1. Pan fry tofu pcs in a non stick pan
2. Fry chopped ginger in a little olive oil
3. Add in black fungus strips and fry until soft
4. Add in 'suan pan zi' and fry for 2 minutes
5. Add in tofu pcs and fry for 1 minute
6. Add in 2 tsp of toon sprout sauce
7. Finally add in chopped spring onions

Labels: Chinese Recipe, Home cooked dishes, Malaysian Recipe

Something tasting sourish and slightly hot will be very appetizing for a lunch meal with a hot plate of rice. Found this brand of Honey Chicken Sauce by 'Brahim's' and going through the ingredients found that it is suitable for a vegetarian diet. Just add the whole packet of sauce to the vegetarian chicken and the result of the dish is just so delicious. It is so easy and convenient to prepare.

Ingredients:
1 packet Brahim's Honey Chicken Sauce
1 small packet of vegetarian chicken
1 small pc of pineapple cut into small cubes
A few pcs of sliced ginger
A little olive oil

Method:
1. Fry ginger pcs in a little olive oil
2. Add in vegetarian chicken and pineapple cubes and fry for 1 minute
3. Add in Brahim's honey chicken sauce and mix well
4. Simmer for 2 minutes and dish out to serve

Labels: Malaysian Recipe, Nyonya

Ingredients:
1 packet of Assam curry paste (I bought mine from Liza's Curry, sold in SS2 / Taman Tun market)
half a red onion,
200g long beans
100g pumpkin
1 medium sized eggplant / brinjal
small cup of canned button mushrooms
mint leaves (for garnish)

Method:
1. Pan fry onions until fragrant
2. In a seperate pot, boil the eggplants, long beans until 80% cooked.
3. Add the onions and the assam paste to a pot with a cup of water (adjust amount of water to the amount of paste you add) and bring to a boil.
4. Add the eggplants, long beans, pumpkin, button mushrooms to the curry pot.
5. Allow the pumpkin to fully soften before serving.

Health Benefits:
Eggplants have high fibre content, which helps our digestive process i.e. softens stool and also acts to prevent coronary heart disease.

Pumpkins are low in calories (20 cal per 100 g). It is also rich in potassium and magnesium and iron.The bright orange flesh of pumpkin is loaded with beta carotene and is an important antioxidant that helps neutralize free radicals.

Labels: Asian, Chinese Recipe, Malaysian Recipe, Quick N Easy, Thai Recipe

Ingredients:
1 medium size chinese turnip (shred into long strips)
Some black fungus (soaked and cut into long thin strips)
Lettuce
Ginger (cut into thin strips)
AGV vegetarian barbecue sauce
Some sesame oil

Method:
1. Fry sliced ginger in a bit of sesame oil
2.Add in black fungus and toss for one minute
3.Add in shredded chinese turnip and mix well with the black fungus and continue to fry for another 30 seconds
4.Simmer the mixture for 20 minutes without adding water as moisture from the chinese turnip is enough to cook them and dish will turn out to be more tasty.
5.Finally add in a tablespoon of Vegetarian AGV barbecue sauce and mix well.
6.You may also wrap them in lettuce leaves to serve.
Option: you may replace the lettuce leaves with popiah skin (and make it a Malaysian delight!)

Labels: Asian, Chinese Recipe, Malaysian Recipe

Ingredients:
1. 1 bowl rice flour
2. 1 bowl green bean flour
3. 4 bowls water
4. 1 gula melaka (palm sugar)
5. 1 teaspoon kan sui (alkaline water)
6. 3 pandan leaves (knotted)

Method:
1. Mix well - rice flour and green bean flour with 3 bowls of water
2. Melt gula melaka in 1 bowl of water. Let cool and then add in the 1 tsp of alkaline water
3. Mix the flour mixture and the cooled syrup and stir to a smooth consistency.
4. Strain the mixture into a pot and bring to a boil over a slow flame and continue to stir till all the ingredients are well mixed.
5. Transfer to a baking tin and then put in a kuali to steam for 8 minutes
6. Allow kueh to cool completely before cutting into pieces.
7. Serve with coconut that has been mixed with salt.

Labels: Cakes/Pastries, Chinese Dessert Recipe, Malaysian Recipe

#2 Steamed Nian Gao


Raw Nian Gao

Ingredients:
1. Raw Nian Gao
2. Shredded Coconut

Steps:
1. Dice the raw Nian Gao.
2. Steam the diced nian gao until soft and sticky.
3. Coat with the shredded coconut
4. You can even add chopped peanuts to add a crunch to your dish!
5. Serve hot and enjoy!

Labels: Chinese Dessert Recipe, Chinese Recipe, Malaysian Recipe

Ingredients:
1. 1 packet of Pineapple Tart Flour (~400g)
2. 1 packet of ready made pineapple tart filling (~300g)
3. 1 1/2 tablespoon soy milk powder (to replace the egg)
4. 200 g butter / margarine (for vegans)
5. 1 teaspoon vanilla essence

Steps:
1. Add pineapple tart flour into a mixing bowl.
2. Add butter, vanilla essence and soy milk powder.
3. Kneed butter / margarine into the flour until it becomes a smooth dough.
4. While letting dough stand, roll pineapple tart filling into small oval shaped balls.
5. Roll out the dough into a thin spread and cut into strips of 1 inch x 3 inches.
6. Cover the pineapple fillings with the strips, and making sure both ends of the pineapple filling are still visible.
7. Use the back of a spreading knife and gently "cut" the top of the tart to obtain diagonal checked boxes.
8. Place the tarts into paper cookie cups.
9. Pre-heat oven at 180C.
10. Add tarts and bake at 180C for around 20-25 minutes


* The tarts are not "golden brown" as we did not apply the egg-wash to the top layer, you can probably try "milk-washing" it (as for vegans, i do not think soy milk will have the same effect though).

Labels: Cakes/Pastries, Chinese Dessert Recipe, Malaysian Recipe