I remember this when I was young :)
Ingredient
1 pint of fresh milk
1/2 oz of margarine or butter (I prefer butter)
l tp flour
salt and pepper to taste
1 tp of Marmite
Cheese (option)
Preparation
In a saucepan, melt the butter in slow heat. After that, add in flour and cook together for a few minutes. Next add milk and (cheese) bring it to boil. Add in Marmite, cook slowly for 5 minutes, season and serve. Best eat with garlic bread or toast bread.
Thursday, July 28, 2011
Ingredient:
Chicken marinade
1/2 tbsp marmite
1 tsp light soy
black pepper to taste
Some sesame oil
Chicken coating
3 tbsp corn flour
1 egg, lightly beaten
1 tsp chicken stock powder
Marmite sauce
2 tbsp marmite
2 tbsp hot water
1 tbsp honey
black pepper to taste
Preparation:
Marinade the chicken for at least an hour. You can use chicken breast or thigh.
Take out the chicken and mix the flour and stock powder. Coat the chicken pieces in the beaten egg before rolling lightly with flour mixture.Shake off any access flour. Lay in a single layer on a greased baking sheet. Bake in pre-heated oven 200 degree celcius for about 30 minutes (depending on how large your chicken pieces are) flipping them over halfway through to ensure crispy chicken all round. Check to see chicken is cooked by piercing a thick part and the juices run clear.
In a pan, heat through the marmite sauce ingredients. Adjust taste of the sauce to your liking. You may add more marmite or honey. Once it’s well mixed, heated through and bubbling, removed from heat and add in the cooked chicken pieces to coat. You are ready to eat.
Chicken marinade
1/2 tbsp marmite
1 tsp light soy
black pepper to taste
Some sesame oil
Chicken coating
3 tbsp corn flour
1 egg, lightly beaten
1 tsp chicken stock powder
Marmite sauce
2 tbsp marmite
2 tbsp hot water
1 tbsp honey
black pepper to taste
Preparation:
Marinade the chicken for at least an hour. You can use chicken breast or thigh.
Take out the chicken and mix the flour and stock powder. Coat the chicken pieces in the beaten egg before rolling lightly with flour mixture.Shake off any access flour. Lay in a single layer on a greased baking sheet. Bake in pre-heated oven 200 degree celcius for about 30 minutes (depending on how large your chicken pieces are) flipping them over halfway through to ensure crispy chicken all round. Check to see chicken is cooked by piercing a thick part and the juices run clear.
In a pan, heat through the marmite sauce ingredients. Adjust taste of the sauce to your liking. You may add more marmite or honey. Once it’s well mixed, heated through and bubbling, removed from heat and add in the cooked chicken pieces to coat. You are ready to eat.
Monday, June 27, 2011
Uniquely Sarawak- A Must-Have Food
Somehow today I missed all my favorite food in Sarawak. When you travel to Sarawak, there are a few food or delicacies that you shouldn't missed, or at least try it.
Sarawak Laksa
This a one of the signature dish from Sarawak. It is freshly made vermicelli submerged in a concoction of deliciously thick soup rich in 'santan' (coconut milk) and spices, topped with tasty chunks of prawn, chicken slice and slices of omelets. It finishes with mint leaves with belacan on the side and calamansi limes.
This mouth-watering delight is a Sarawak original and best-taken piping hot. You have not savored Sarawak until you have tasted Sarawak Laksa. A gastronomical delight that is easily available and served in most coffee shops and hotels. It's price around RM3.50 at normal coffee shops.
Mee Kolok
Mee Kolok is a of the favorite noodle dish commonly found in Sarawak. It is served throughout the day. Be it for breakfast, lunch, dinner or supper. It is made of egg noodle, blanched in water that looks like instant noodle and served in a light sauce with some condiments like shredded beef or pork. There are some made to cater for Muslim patrons.
The difference with Mee Kolok and Wantan Mee, commonly found in Peninsular Malaysia, is that Mee Kolok is not drenched in dark soy sauce and water is not added to the noodles when served. But the taste is still pretty amazing. All Sarawakians in Peninsular Malaysia will hunt high and low for the original taste of Mee Kolok. A must-try! Price around RM3 to RM3.50 per bowl.
Manok Pansoh
One of the best known Iban dishes is manok pansoh (chicken pansuh). Chicken pieces are cut and stuffed into the bambo together with other ingredients like mushrooms, lemongrass, tapioca leaves etc and cooked over an open fire - similar to the way lemang is cooked.
This natural way of cooking seals in the flavours and produces astonishingly tender chicken with a gravy perfumed with lemongrass and bamboo.
Kek Lapis Sarawak
Sarawak modern layered cakes was said to be commercially introduced to people in Sarawak about 16 years ago. But Kek Lapis Sarawak has been around much longer than that, as it is traditionally the main staple for the Malays as they celebrate Hari Raya Aidil Fitri. It is now famous among Malaysians and provided good income for Sarawakians.
The cakes are interesting as it was almost always colourful, sweet and use lots of eggs and kept stored in the refrigerator for six months!
Umai
This is my favorite. Umai is a raw fish salad popular among various ethnic groups of Sarawak, especially the Melanaus. In fact, umai is a traditional working lunch for the Melanau fishermen. Umai is prepared raw from freshly caught fish, iced but not frozen. Main species used include Mackerel, Bawal Hitam and Umpirang.
It is made mainly of thin slivers of raw fish, thinly sliced onions, chilli, salt and the juice of sour fruits like lime or assam. The lime or assam act as cooking agent. It is usually accompanied by a bowl of toasted sago pearls instead of rice. Its simplicity makes it a cinch for fishermen to prepare it aboard their boats.
Midin
Midin is a jungle fern grown greatly in Sarawak food. The midin (quite similar to pucuk paku that is popular in the Peninsular) is much sought after for its crisp texture and great taste. Midin is usually served in 2 ways -fried with either garlic or belacan and both are delicious!
Mee Suah
Mee Sua is traditionally famous among the Chinese. It's basically a breakfast dish, much like Mee Kolok. It is a variety of rice noodles served with a chicken drumstick in chicken/mushroom clear soup and usually some Chinese white wine.
Bubur Pedas
A unique signature dish for Sarawak is the Bubur Pedas. Unlike many other porridge that we know, Bubur Pedas Sarawak is cooked with a specially prepared paste. It is quite spicy thanks to its ingredients, which include spices, turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots.
Like the famous Bubur Lambuk of Kuala Lumpur, Bubur Pedas is also prepared most often during the month of Ramadan and served during the breaking of fast.
Tabaloi
The Melanau has their biscuits called Tabaloi, which is a mixture of desiccated coconut, sago and sugar. Tabaloi can easily be bought at most shops. Today, it is produced in several flavour including cocoa and vanilla.
Bamboo Clam
Another unique dish in Sarawak is ambal or bamboo clam. It is usually cooked in a mild curry or steamed in Chinese wine. Though it looks like worms in a bamboo shell, it is very delicious.
Bird Nest
Bird's nest, a Chinese delicacy touted to maintain youth and beauty, is harvested from designated caves of Sarawak by special permits. The bird responsible for this delicacy is the Swallow. Try a bowl of this jelly-like delicacy at upmarket Chinese restaurants.
Sarawak Laksa
This a one of the signature dish from Sarawak. It is freshly made vermicelli submerged in a concoction of deliciously thick soup rich in 'santan' (coconut milk) and spices, topped with tasty chunks of prawn, chicken slice and slices of omelets. It finishes with mint leaves with belacan on the side and calamansi limes.
 |
| Laksa Sarawak |
This mouth-watering delight is a Sarawak original and best-taken piping hot. You have not savored Sarawak until you have tasted Sarawak Laksa. A gastronomical delight that is easily available and served in most coffee shops and hotels. It's price around RM3.50 at normal coffee shops.
Mee Kolok
Mee Kolok is a of the favorite noodle dish commonly found in Sarawak. It is served throughout the day. Be it for breakfast, lunch, dinner or supper. It is made of egg noodle, blanched in water that looks like instant noodle and served in a light sauce with some condiments like shredded beef or pork. There are some made to cater for Muslim patrons.
 |
| Mee Kolok |
The difference with Mee Kolok and Wantan Mee, commonly found in Peninsular Malaysia, is that Mee Kolok is not drenched in dark soy sauce and water is not added to the noodles when served. But the taste is still pretty amazing. All Sarawakians in Peninsular Malaysia will hunt high and low for the original taste of Mee Kolok. A must-try! Price around RM3 to RM3.50 per bowl.
Manok Pansoh
One of the best known Iban dishes is manok pansoh (chicken pansuh). Chicken pieces are cut and stuffed into the bambo together with other ingredients like mushrooms, lemongrass, tapioca leaves etc and cooked over an open fire - similar to the way lemang is cooked.
 |
| Manok Pansoh |
This natural way of cooking seals in the flavours and produces astonishingly tender chicken with a gravy perfumed with lemongrass and bamboo.
Kek Lapis Sarawak
Sarawak modern layered cakes was said to be commercially introduced to people in Sarawak about 16 years ago. But Kek Lapis Sarawak has been around much longer than that, as it is traditionally the main staple for the Malays as they celebrate Hari Raya Aidil Fitri. It is now famous among Malaysians and provided good income for Sarawakians.
 |
| Kek Lapis (layered cake) |
The cakes are interesting as it was almost always colourful, sweet and use lots of eggs and kept stored in the refrigerator for six months!
Umai
This is my favorite. Umai is a raw fish salad popular among various ethnic groups of Sarawak, especially the Melanaus. In fact, umai is a traditional working lunch for the Melanau fishermen. Umai is prepared raw from freshly caught fish, iced but not frozen. Main species used include Mackerel, Bawal Hitam and Umpirang.
 |
| Umai |
It is made mainly of thin slivers of raw fish, thinly sliced onions, chilli, salt and the juice of sour fruits like lime or assam. The lime or assam act as cooking agent. It is usually accompanied by a bowl of toasted sago pearls instead of rice. Its simplicity makes it a cinch for fishermen to prepare it aboard their boats.
Midin
Midin is a jungle fern grown greatly in Sarawak food. The midin (quite similar to pucuk paku that is popular in the Peninsular) is much sought after for its crisp texture and great taste. Midin is usually served in 2 ways -fried with either garlic or belacan and both are delicious!
Mee Suah
Mee Sua is traditionally famous among the Chinese. It's basically a breakfast dish, much like Mee Kolok. It is a variety of rice noodles served with a chicken drumstick in chicken/mushroom clear soup and usually some Chinese white wine.
 |
| Mee Suah |
Bubur Pedas
A unique signature dish for Sarawak is the Bubur Pedas. Unlike many other porridge that we know, Bubur Pedas Sarawak is cooked with a specially prepared paste. It is quite spicy thanks to its ingredients, which include spices, turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots.
 |
| Bubur Pedas |
Like the famous Bubur Lambuk of Kuala Lumpur, Bubur Pedas is also prepared most often during the month of Ramadan and served during the breaking of fast.
Tabaloi
The Melanau has their biscuits called Tabaloi, which is a mixture of desiccated coconut, sago and sugar. Tabaloi can easily be bought at most shops. Today, it is produced in several flavour including cocoa and vanilla.
 |
| Tabaloi |
Bamboo Clam
Another unique dish in Sarawak is ambal or bamboo clam. It is usually cooked in a mild curry or steamed in Chinese wine. Though it looks like worms in a bamboo shell, it is very delicious.
 |
| Bamboo Clam |
Bird Nest
Bird's nest, a Chinese delicacy touted to maintain youth and beauty, is harvested from designated caves of Sarawak by special permits. The bird responsible for this delicacy is the Swallow. Try a bowl of this jelly-like delicacy at upmarket Chinese restaurants.
 |
| Bird Nest Soup |
Tuesday, May 3, 2011
Malaysian Banana Cake (Bengkang)
Ingredients
20 small bananas
400g flour
1/2 cup coconut milk (if unavailable, fresh milk can be used)
1 teaspoon vanilla essence
1 teaspoon of baking powder
a pinch of salt
half a cup of sugar
Preparation
1. Mash all the bananas in a large bowl.
2. Add flour, milk and the rest of the ingredients slowly while stirring the mixture in one circular direction.
3. Mix until smooth.
4. Pour into a square cake tin and bake in a moderate oven for 45 minutes.
This cake is best serve with tea and great for afternoon snack.
Wednesday, April 27, 2011
What are the Anti-ageing food?
Everyday we are exposed to toxins in our environment from pollutants such as cigarette smoke, car exhaust fumes and radiation. Our food filled with preservatives, colourings and artificial sweeteners and our diet consist of fatty and refined food. This leads to many diseases such as premature aging, heart disease, cancer, arthritis and others.
Here's a list of great anti-aging food that good for your body.
Avocado
Avocado is high in fat but much of it is the good mono unsaturated type which resists oxidation and helps to neutralise fat in other food. It is a good source of vitamins B2, B3, B6, C, E and potassium.
Berries
Blackberries, cranberries and all the berries contain a great amount of antioxidants. Blueberries and cranberries is said to help prevent urinary tract infections.
Broccoli
This green vegetable provides an excellent array of antioxidants as well as vitamin C and beta-carotene which help protect against cancer and disease. It's also rich in foliate and fibre. This is my fav green and it's best when lightly cooked.
Cabbage
Cabbage including Bok Choy contain antioxidants compound. It's said to be good for your colon and excellent source for vitamin C and dietary fibre.
Carrot
Carrot is high in vitamin A and C and dietary fibre. The beta-carotene in carrots act as powerhouse against ageing and disease. Remember not to over-eat carrots or you might end up with yellowish skin.
Citrus fruit
Orange is one of the best fruit, it's pack with a complete package of natural anti-cancer inhibitors. It's an great source of vitamin C which give a healthy skin.
Fish
Salmon, swordfish, anchovies, mackerel, tuna and sardines is best known source for omega 3 fatty acid.
Ginger, turmeric and black pepper
Ginger improves blood circulation and help prevent nausea as well as release 'gas' in our body. Turmeric act as an anti-inflammatory and antioxidant for the liver. Black pepper helps stabilise bloog sugar levels.
There you go. Now you know why you need to eat these food.
Here's a list of great anti-aging food that good for your body.
Avocado
Avocado is high in fat but much of it is the good mono unsaturated type which resists oxidation and helps to neutralise fat in other food. It is a good source of vitamins B2, B3, B6, C, E and potassium.
Berries
Blackberries, cranberries and all the berries contain a great amount of antioxidants. Blueberries and cranberries is said to help prevent urinary tract infections.
Broccoli
This green vegetable provides an excellent array of antioxidants as well as vitamin C and beta-carotene which help protect against cancer and disease. It's also rich in foliate and fibre. This is my fav green and it's best when lightly cooked.
Cabbage
Cabbage including Bok Choy contain antioxidants compound. It's said to be good for your colon and excellent source for vitamin C and dietary fibre.
Carrot
Carrot is high in vitamin A and C and dietary fibre. The beta-carotene in carrots act as powerhouse against ageing and disease. Remember not to over-eat carrots or you might end up with yellowish skin.
Citrus fruit
Orange is one of the best fruit, it's pack with a complete package of natural anti-cancer inhibitors. It's an great source of vitamin C which give a healthy skin.
Fish
Salmon, swordfish, anchovies, mackerel, tuna and sardines is best known source for omega 3 fatty acid.
Ginger, turmeric and black pepper
Ginger improves blood circulation and help prevent nausea as well as release 'gas' in our body. Turmeric act as an anti-inflammatory and antioxidant for the liver. Black pepper helps stabilise bloog sugar levels.
There you go. Now you know why you need to eat these food.
Tuesday, March 22, 2011
Steam Fish
Ingredients
1 fish (normally I use Siakap)
1 thick stalk spring onions, cut to 2 inch lengths
5 slices ginger, cut to strips
1 chilli padi, cut (adjust or use normal chilli if you like)
1/2 to 1 tomato, cut to small wedges
2 shiitake mushrooms, cut to stripes
2-3 sour plum (aka salted plum)
1/2 tbsp light soy sauce
2-3 tbsp water (or more if you like more watery)
Directions
Clean the fish and place it in a plate with a bit of depth. Drizzle light soy sauce and water over the fish. Make sure the fish in room temperature for better cooking result.
Scatter the rest of the ingredients evenly over the fish.
Steam on high heat for 10-15 minutes (for medium size fish, no more than 15 minutes)
Thursday, August 12, 2010
A milo-based mousse with rich chocolate flavours, this is a sure hit among kids. Adjust the level of sweetness to your preference.
Serve 6
2. Once melted, allow to cool slightly for a few minutes before stirring in the egg yolks.
5. Add a few spoonfuls of the egg white into the Milo mixture at a time, gently folding it and incorporating it along the way.
7. Gently fold in the whipped cream until no white or brown steaks are left.
Serve 6
Ingredients:
2 eggs, separated
50g chocolate couverture (50% cocoa)
100g Milo powder, plus a little extra for dusting
2 tablespoons water
2 tablespoons salted butter
3 tablespoons fine (or castor) sugar
½ cup whipping cream
Small marshmallows, for serving
Method:
1. Over a pot of simmering water, melt the chocolate, water, Milo powder and butter in a metal bowl.
3. Refrigerate while you whip the cream and egg whites.
4. Whip the egg whites until stiff peaks form, adding the sugar halfway through.
5. Add a few spoonfuls of the egg white into the Milo mixture at a time, gently folding it and incorporating it along the way.
6. Whip the cream until stiff peaks form.
7. Gently fold in the whipped cream until no white or brown steaks are left.
8. Serve with the marshmallows and a dusting of Milo powder.
Enjoy!
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