Ingredients for Garlic Bread :
1 loaf baguette, slice into pieces, about 1 cm thickness
About a tablespoon of chopped garlic, you can add more if you prefer more
3 tbsp butter
Some parsley flakes

Method :
1. Mix chopped garlic and parsley flakes with butter.
2. Spread the garlic butter mixture on the sliced baguette.
3. Baked in the oven till golden brown or crispy.

Ingredients for Creamy Mushroom Sauce :
200ml whipping cream
100ml milk
A packet of Shimeiji mushroom or any mushroom of your choice, slice it
Salt and pepper to taste
A knob of butter

Method :
1. In a pan, melt the butter.
2. Stir fried the mushroom for few minutes.
3. Add in whipping cream and milk. Simmer for about 1 – 2 minutes.
4. Season with salt and some black pepper.
5. Dish up and serve as dipping for garlic bread.

Its time to cook Nasi Kerabu using the herbs I planted from my garden.

Nasi Kerabu, the blue colour tinted rice is eaten with all kinds of ulam ( herbs salad ), kerisik ikan, fried ikan kembong, ayam percik, solok lada, grilled beef, salted egg and keropok ikan. Then it is added with the sambal tumis with coconut milk, sambal chilli belacan or budu. Budu is a kind of fermented anchovy sauce which was widely used in east coast region. For Nasi Kerabu, it has to go with the kerisik ikan and sambal tumis. Without these two ingredients, Nasi Kerabu will not complete.

Here is my simple Nasi Kerabu.

Ingredients for Blue Tinted Rice :
2 cups of brown rice, washed and drained
3 pcs daun limau purut / kaffir lime leaves
20 pcs blue pea flower
Water for cooking the rice

Method :
1. Soaked the blue pea flower in a cup of hot boiling water in order to get the blue colouring. Remove the flower buds.
2. Soaked the brown rice in the blue colouring over night in order to get the blue colouring tinted on the rice. Drained.
3. In a rice cooker, cook the brown rice as normal by adding a few pieces of kaffir lime leaves into it.

Ingredients for Sambal Tumis Santan :
10 shallots
3 cloves garlic
2 big onions
15 pcs dried chillies, soaked in hot water till soft. Remove the seeds.
1 knob ginger
1 stalks lemon grass
1 pc asam keping
2 tbsp sugar
Coconut milk from 1 coconut ( I bought the ready squeezed coconut milk from the wet market ) & add 1 cup of water into it.
Salt to taste

Method :
1. Blend shallots, garlic, big onions, dried chillies & ginger in a blender.
2. In a pot, add in the blended ingredients, lemon grass, asam keping and coconut milk.
3. Simmer in low fire till the oil separated and gravy thickens.
4. Add in sugar and season with salt to taste. Set aside in a serving bowl.

Ingredients for Sambal Belacan :
4 red chillies, remove the seeds
3 red chili padi
Some lime juice
1 small knob toasted belacan

Method :
1. Pound red chillies , chili padi and belacan till fine.
2. Mix with some lime juice and set aside.
Ingredients for Kerisik Ikan :
1 Kembong fish, steamed and flaked ( I used pan fried salmon, which is left over from my dinner )
1/2 grated coconut
4 shallots, pounded till fine
4 cloves garlic, pounded till fine
Salt & sugar

Method :
1. In a pan, fry the grated coconut till brown in colour.
2. Add in the flaky fish meat, and pounded shallots and garlic. Season with salt and sugar to taste.
3. I gave it a pulse in my Thermomix machine in order to get a finer kerisik ikan.

Ingredient for Herbs Salad :
Daun Kesom
Daun Kadok
Daun Ketumbar
Bunga Kantan
Beansprouts
Four Angled Beans
Long Beans
Cabbage

Method :
1. Cut the above herbs and salad finely.
2. In a big bowl, mixed the herbs with beansprouts and set aside.

Garnishing :
Keropok Ikan

To assemble the dish :
In a plate, put a bowl of blue rice. Add about 1 tbsp or more of kerisik ikan and the desired amount of herbs salad. Then add in a tablespoon of sambal tumis sauce and a tsp of sambal belacan. Then top it up with few pieces of keropok ikan.

To eat :
Mix everything and time to enjoy the Nasi Kerabu. Adoiiii…. sedapnya.

Ingredients :
1 whole chicken, cleaned the cavity and pat dry
A knob of ginger, slice thinly
1 sprig spring onion
1 tsp sesame oil
1 tsp fine salt

Method:
1. Set up a steaming wok and let the water boil.
2. Wash the chicken and pat dry with kitchen towel.
3. Stuff the chicken cavity with ginger slices and spring onion.
4. Place the chicken on a deep dish.
5. Steam the chicken over a hot boiling water for 20 minutes. Then lower down the fire and steam for another 10 minutes. I added another 5 minutes to make sure the chicken is fully cook.
6. Turn off the heat and leave the chicken on the steaming dish till it cooled down.
7. Mix the sesame oil and salt in a bowl. Then brush it all over the chicken. To serve chopped the chicken into smaller pieces.

I am re-posting this recipe again and for a step-by-step pictorial, you can refer to my previous post HERE.

Ingredients :
500gm pork belly ( with skin )
1 yam peeled
1 tbsp chopped garlic
1 tbsp cornflour for thickening

Seasoning A:
2 pcs red fermented beancurd ( smashed )
1 tbsp sauce of the red fermented beancurd
1 1/2 tsp soya bean paste / tauchoo
3 pcs star anise
4 pcs cloves
1 inch cinnamon

Seasoning B :
1 tbsp soya sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp sugar
1/2 tsp dark soya sauce
1 tbsp Hsiao Hsing Wine
2 bowls of water

Method :
1. Blanch pork belly in boiling water for 15 minutes, then rub with some dark soya sauce while hot, then pierce the skin with a pork.
2. Heat frying pan with some oil, then saute the pork till both side turns brown. Dish out and rinse under water until skins shows fine lines. Then cut into 2 cm thick slices.
3. Cut the yam as the size of the meat. Then arrange them alternately in a deep bowl with the pork skin facing down.
4. Heat 2 tbsp oil and saute the garlic and seasoning A until fragrant. Then pour in seasoning B and bring to boil.
5. Thicken with cornflour. Pour the gravy over the meat and yam.
6. Steam the dish for 2 hours.

I supposed this dish is from the Hakka clan. Am I right? Anyway I only get to eat this dish during the CNY festive season.

Ingredients:
10 nos 0f ngaku / arrow root head, cut thinly
A piece of pork belly about 1/2 bowl, cut thinly
1/2 cup of water
Some chopped garlic
2 pcs nam yue ( fermented red beancurd )
2 tbsp nam yue juice ( the red colour juice from fermented beancurd )
Salt and sugar for seasoning
1 tsp of dark soya sauce
Some Chinese parsley, cut into 2 inch length

Method :
1. Heat oil in pan. Sautee chopped garlic till fragrant.
2. Add in pork stir fried for a minute. Then add in ngaku, fermented red beancurd, fermented red beancurd’s juice, dark soya sauce and water. Cover the pan and let it simmer till the ngaku is soft or till the water dry up a little.
3. Season with salt and sugar and add in Chinese parsley. Stir fried for a minute again. Dish up and serve with white rice or you can just wrapped it with lettuce.

Menu of the day:
~~~~~~~~~~~~~~~~~~~~~~~

Maggi Nasi Bryani
Stirfried Cabbage with Dried Chillies
Maggi Masak Merah Chicken
Maggi Crispy Fried Chicken

~~~~~~~~~~~~~~~~~~~~~~~

Here you go a simple recipe by using Maggi products.

Ingredients For Nasi Bryani:
1 packet Maggi Nasi Briyani Mix
2 tbsp butter / ghee
Some chopped onions
2 cups of Basmathi rice, wash and rinse
1 tbsp of raisins

Method :
1. Heat the butter/ghee in a pan. Sautee chopped onion till fragrant. Add in a packet of Maggi Nasi Briyani Mix.
2. Stirfried till aromatic.
3. Stir in Basmathi rice and raisins. Mix well.
4. Transfer it to the rice cooker and add water as per how you cook your daily rice.
5. Once rice is cooked, fluff it with a wooden spoon and set aside.

Ingredients for Masak Merah Chicken:
1 packet Maggi Masak Merah Mix
2 pieces chicken thigh, chopped into small pieces
Some chopped garlic and ginger
2 tomatoes, cut into wedges
1 big onion, cut into rings
2 tbsp Maggi Tomato Sauce
1 tsp Maggi Cukup Rasa Seasoning
150ml Nestle Low Fat Milk

Method :
1. Heat up oil in pan. Deep fried the chicken till golden brown. Dish up and set aside.
2. Remove the oil in the pan and leave about 2 tbsp of the oil in the pan.
3. Sautee chopped onion and garlic till fragrant.
4. Pour in a packet of Maggi Masak Merah Mix and stir fried till aromatic.
5. Add in the chicken, tomatoes wedges, onion rings, Maggi Tomato sauce, Maggi Cukup Rasa seasoning, and Nestle Low Fat milk. Stir and mixed well.
6. Let it simmer till the gravy thicken a bit. Dish up and serve with Nasi Briyani.

Ingredients for Stirfried Cabbage with Dried Chillies:
About 3 cups of chopped cabbage
Some chopped garlic
1 tsp Maggi Cukup Rasa seasoning
Salt & pepper to taste
1/4 cup water
3 pieces of dried chillies, cut into 1 inch length

Method:
1. Heat oil in pan. Sautee garlic and driec chillies till frangrant.
2. Add in cabbage and stirfried for a minute.
3. Add in water, Maggi Cukup Rasa seasoning, salt & pepper to taste.
4. Cook till cabbage is soft. Dish up and serve as side dish with Nasi Briyani.

Maggi Crispy Fried Chicken recipe will post up in the next blog entry. Another simple recipe to look forward.

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MAGGI “GOOD TO GREAT” CAMPAIGN

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HOW TO JOIN & SUBMIT?

1. Anyone who loves to cook are entitled to join.
2. Prepare a dish with your own creation using any of the Maggi Culinary Solutions products.
3. Take a picture of it and share the recipe in your blogs using any of the Maggi Culinary Solutions products.
4. Tell us your experiences / testimonials and how Maggi products played an important role in your daily lives.
5. Post it up in your blog between 6th November till 6th December’12. Post as many entries as you like.
6. Submit your blog post to this email address : cookingmomster@gmail.com with email subject: MAGGI “Good To Great” Campaign and with the following details before 6th December’12.

Name / Nickname :
Permanent Link / Blogpost URL :
Name of the Dish:
Attached the photo of the dish with not more than 500KB

****************************************************************************************

RULES & REGULATIONS :

1. Readers must use any of the MAGGI Culinary Solutions range of products ( i.e: Maggi stocks cubes, Maggi Cukup Rasa, Maggi liquid stocks, Maggi Hari-Hari Favourites, Maggi oyster sauce, Maggi seasoning and Maggi sauces range.
2. One winner will be chosen at the end of the contest with the most creative recipe and posting.

****************************************************************************************

THE PRIZE :

1. LEGOLAND, Malaysia Family Holiday worth RM1,500
2. A complete range of Maggi Culinary Solutions range of products

Join in the fun and start creating delish creative recipes using Maggi products. Spread the words and inform all your family, relatives and friends to join Maggi ” Good To Great ” Campaign.

Ingredients :
1 packet of Maggi Tumisan Kari Ikan
Some chopped garlic and onion
Some ginger, julliened
300gm medium sized prawns with shell, cleaned
5 nos ladies fingers, cut into 2 inch length
Some long beans, cut into 2 inch length
1 nos brinjal, cut into 2 inch length
1 tsp Maggi Cukup Rasa seasoning
400ml coconut milk ( I used 200ml coconut milk mix with 200ml water )

Method :
1. Heat up the pan. Pour a packet of Maggi Tumisan Ikan Kari into the pan.
2. Add in ginger, shallots and onion and sautee for a minute or till fragrant.
3. Add in 400ml coconut milk and Maggi Cukup Rasa seasoning.
4. Once the curry boil, add in brinjal, long beans and ladies fingers. Let it boil till the vegetables is cook.
5. Lastly stir in prawns and once the prawns turned orange or pinkish colour. Off the fire and dish up.

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MAGGI “GOOD TO GREAT” CAMPAIGN

****************************************************************************************

HOW TO JOIN & SUBMIT?

1. Anyone who loves to cook are entitled to join.
2. Prepare a dish with your own creation using any of the Maggi Culinary Solutions products.
3. Take a picture of it and share the recipe in your blogs using any of the Maggi Culinary Solutions products.
4. Tell us your experiences / testimonials and how Maggi products played an important role in your daily lives.
5. Post it up in your blog between 6th November till 6th December’12. Post as many entries as you like.
6. Submit your blog post to this email address : cookingmomster@gmail.com with email subject: MAGGI “Good To Great” Campaign and with the following details before 6th December’12.

Name / Nickname :
Permanent Link / Blogpost URL :
Name of the Dish:
Attached the photo of the dish with not more than 500KB

***************************************************************************************

RULES & REGULATIONS :

1. Readers must use any of the MAGGI Culinary Solutions range of products ( i.e: Maggi stocks cubes, Maggi Cukup Rasa, Maggi liquid stocks, Maggi Hari-Hari Favourites, Maggi oyster sauce, Maggi seasoning and Maggi sauces range.
2. One winner will be chosen at the end of the contest with the most creative recipe and posting.

***************************************************************************************

THE PRIZE :

1. LEGOLAND, Malaysia Family Holiday worth RM1,500
2. A complete range of Maggi Culinary Solutions range of products

Join in the fun and start creating delish creative recipes using Maggi products. Spread the words and inform all your family, relatives and friends to join Maggi ” Good To Great ” Campaign.

Here is a simple and easy stewed bittergourd with chicken bites using Maggi oyster sauce and Maggi cukup rasa seasoning.

Ingredients :
One medium sized bittergourd
1 piece of chicken breast, cut into bite sized pieces
Some chopped garlic and onions
1 tbsp Maggi oyster sauce
1 tsp Maggi cukup rasa seasoning
A drop of dark soya sauce
1/2 cup water
Sugar and salt to taste

Method :
1. Cut the bittergourd into halves. Remove the seeds and cut into thin slices. Rub the bittergourd with some salt. Then rinse it off with water and drained. This will remove some bitterness from the gourd.
2. Heat oil in a wok. Sautee chopped garlic and onion till fragrant.
3. Add in chicken and stir fried for a minute. Then add in bittergourd.
4. Pour in the water and the rest of the seasoning and let it simmer and stewed till the bittergourd is soft.
5. Dish up and serve hot with white rice.

****************************************************************************************

MAGGI “GOOD TO GREAT” CAMPAIGN

****************************************************************************************

HOW TO JOIN & SUBMIT?

1. Anyone who loves to cook are entitled to join.
2. Prepare a dish with your own creation using any of the Maggi Culinary Solutions products.
3. Take a picture of it and share the recipe in your blogs using any of the Maggi Culinary Solutions products.
4. Tell us your experiences / testimonials and how Maggi products played an important role in your daily lives.
5. Post it up in your blog between 6th November till 6th December’12. Post as many entries as you like.
6. Submit your blog post to this email address : cookingmomster@gmail.com with email subject: MAGGI “Good To Great” Campaign and with the following details before 6th December’12.

Name / Nickname :
Permanent Link / Blogpost URL :
Name of the Dish:
Attached the photo of the dish with not more than 500KB

****************************************************************************************

RULES & REGULATIONS :

1. Readers must use any of the MAGGI Culinary Solutions range of products ( i.e: Maggi stocks cubes, Maggi Cukup Rasa, Maggi liquid stocks, Maggi Hari-Hari Favourites, Maggi oyster sauce, Maggi seasoning and Maggi sauces range.
2. One winner will be chosen at the end of the contest with the most creative recipe and posting.

****************************************************************************************

THE PRIZE :

1. LEGOLAND, Malaysia Family Holiday worth RM1,500
2. A complete range of Maggi Culinary Solutions range of products

Join in the fun and start creating delish creative recipes using Maggi products. Spread the words and inform all your family, relatives and friends to join Maggi ” Good To Great ” Campaign.

Fish maw…the only dish I cook during Chinese New Year and I am the only person who eat this at home. The kids doesn’t like it. Hubby don’t eat cos he said the texture taste like pig’s skin. So ended up I cook myself and I eat it myself. There are few ways to cook this. You can either cook it in soup, or stir fried and have some egg gravies on it or just a simple way like how  I did it by stir frying it with mixed vegetables.

Ingredients :
A packet of fish maw, soaked into hot water and cut into small bite pieces
1 carrot, cut into thin slices
1 packet of young corn, cut into halves
1 packet of green peas
1 stalks of celery, cut into thin slices
Some chopped garlic
1/2 cup of chicken stocks
1 tbsp of oyster sauce
Salt to taste

Method :
1. Heat oil in pan and sautee chopped garlic till fragrant.
2. Add in all the vegetables and oyster sauce. Stir fried for a minute.
3. Then add in chicken stocks and fish maw. Let it simmer for few minutes. Season with salt to taste.
4. Dish up and serve hot.

This is one of the CNY dish at home. Always cook this dish for lunch when there are visitors came for visiting during CNY. Leeks has never been my favourite. I hate leeks but I it is one of the auspicious dish during CNY. Why leeks? Because in Chinese leeks is pronounced and sound like the word ‘Calculating’. So according to my aunty, we must buy leeks during CNY. How do you cook with it? The most common one is stir fried leeks with roast pork. Its pretty simple and not much ingredients needed.

Ingredients :
4 stalks of leeks, cleaned and sliced diagonally
1 piece of roast pork, cut into small pieces
Some chopped garlic
1 tbsp oyster sauce
Salt and sugar to taste
1/4 cup water

Method:
1. Heat some oil in a wok. Sautee chopped garlic till fragrant.
2. Add leeks and roast pork and stir for a minute.
3. Add in some water and let it cook till leeks are soften.
4. Season with oyster sauce, salt and sugar to taste.
5. Dish up and serve hot with white rice.