Ayam Goreng Kalasan

Kalasan adalah salah satu kawasan di Daerah Yogyakarta. Kalasan terkenal karena ayam gorengnya yang lazat. Keistimewaan Ayam goreng Kalasan ini kerana ia dimasak dengan santan kelapa sehingga mempunyai rasa yang sangat enak. Jika Anda mengunjungi Yogyakarta, jangan lupa mencuba menikmati ayam goreng Kalasan yang dimasak secara tradisional.

Bahan:
1 ekor ayam (potong 8)
500 ml santan
½ sudu teh bakingsoda
1 sudu makan kicap manis
1 sudu teh kunyit serbuk
1 sudu teh Garam
1 sudu teh Gula merah

Bahan (A) ditumbuk kasar
6 cm lengkuas
5 cm halia
4 cm kunyit
5 ulas bawang putih
5 batang serai
2 lembar daun salam
2 biji bawang besar

Cara Membuatnya
1. Perap ayam bersama kicap, serbuk kuinyit dan garam selama 1 jam.
2. Rebus ayam dengan santan dan bahan (A). Tambah gula dan garam secukup rasa.
3. Bila ayam setengah masak, angkat ayam dan letak di dalam penapis. Toskan bahan rebusan. Ketepikan.
4. Panaskan minyak, goreng ayam hingga keemasan. Letak di dalam pinggan.
5. Goreng pula bahan rebusan yang ditapis di dalam minyak tadi. Bila sudah garing, angkat dan taburkan di atas ayam tadi.

Sambal Ayam Kalasan

15 biji cili merah (buang bijinya)
6 biji bawang merah
2 biji bawang putih
1 biji tomat merah
½ sudu teh belacan
1 sudu teh garam
1 sudu teh gula

cara membuatnya:
1. Tumis kan semua bahan-bahan. Masukkan sisa kuah rebusan ayam.
2. Tunggu sehingga mendidih dan siap.

Nestum Butter Prawns

Nestum Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.

Recipes

Part A
• 500gm - unshelled large prawns
• 1tbsp - oil
• 3 tsp MAGGI liquid seasoning

Part B
• 150g butter
• 3 - Egg yolk

Part C
• 100gm - Butter
• ¼ cup - Milk
• 2sprigs - curry leaves
• 2 - Chilli padi chopped
• Light Soy Sauce
• 5tbsp - Nestum
• 1tbsp - Brown Sugar
• Chilli curls and spring onion to garnish.

Method:
1. Trim and clean prawns but do not remove the shell. Marinate the prawns in the oil and 3 tsp MAGGI liquid seasoning for 30 minutes then deep fried it.
2. Part B for the Egg Floss, Melt the butter in a pan, add in egg yolk and stir fry.
3. Part C, Melt the butter, add chilli padi, soy sauce and curry leaves fry until aromatic. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum
4. Then add prawn and stir until the sugar is mixing well with the Nestum
5. Serve garnished with chilli curls and spring onion.

Tamarind prawn

Tamarind prawn is a Malaysian-Nyonya recipe. While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make. Despite the easy recipe, tamarind prawns (assam prawns) are impossibly delicious as the tamarind gives the prawns the bold and tart flavours while accentuating the briny sweet taste of prawns…(get tamarind prawn prawn recipe after the jump)
I highly recommend this tamarind prawn (assam prawn) recipe if you love prawns/shrimps and wish to venture into Nyonya cooking.

Recipes
A
• 1kg - Prawn (Marinate with salt and turmeric)
• 300gm - Potatoes (Marinate with salt and turmeric)
B
• ¼ cup - Heinz Tomato Soup
• 4tbsp - Oyster Sauce
• 4tbsp - Soy Sauce
• 1tbsp - Sugar
• ½ cup - Tamarind Juice
• ¼ cup - Milk
• 2tbsp - Sesame oil
C
• Ginger (chopped)
• 4 - onion sliced
• 3 - red chilli (optional) deseeded and sliced
• 3 - spring onions, chopped
• 2tbsp – Sesame seeds
Method
1. Deep Fried the Prawn & Potatoes.
2. Heat up wok with oil and add ginger, fry off for around 1mins.
3. Add part B and stir it for around 5mins until it reduced.
4. Then add prawn and cook it until the sauce blend well with the prawns.
5. Add onion, chillies, potatoes, spring onion, sesame seeds and stir fry for another 3mins.

Laksa Penang

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia, Singapore, and Indonesia. The name Laksa - well actually "Lak", means 10000 ingredients. So in truth, there should not really be two Laksa's alike. However, in this age of conformity and consistency we tend to lean towards a regimental set of ingredients.

Ingredients
• 600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain

(A):
• lkg flaked ikan kembong or ikan parang
• A pinch of salt
• 2000ml water

(B) Spices to grind finely:
• 6-7 fresh chillies
• 4-5 dried chillies
• 1 small piece lengkuas
• 2cm fresh turmeric
• 20 shallots
• 2 cloves garlic
• 6 candlenuts (buah keras)

(C):
• 5 stalks daun kesom
• 1 bunga kantan, cut lengthwise
• 5-4 stalks serai, smashed

Mix and strain:
• 50g tamarind (assam jawa)
• 250ml water
• 4 pieces asam keping
• 1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of roasting a piece of belacan)
• Salt and monosodium glutamate to taste

(D) Garnishing:
Slice thinly:
• 100g pineapple
• 1 cucumber
• 2 bunga kantan
• 3 red chillies
• 2 big onions
• 200g lettuce
• Mint leaves
• Enough sticky black prawn paste (hayko) - dissolve in a little hot water

Method

Boil fish with the water. When fish is cooked removes it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

Perfect Mashed Potatoes Recipe

Mashed Potatoes are a dish served with meals all year long, and they are a traditional part of thanksgiving dinner. Check out some of the mashed potato recipes to the right for tips on making the perfect mashed potatoes to accompany your meal.
Ingredients
• 10 medium russet / US potatoes, peeled and quartered length-wise
• ½ teaspoon salt
• ¼ cup heavy cream
• ¼ unsalted butter
• 4 tablespoon milk
• 4 tablespoon tartar sauce
• 4 tablespoon parmesan cheese
• Salt and Pepper to taste
Method
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.)
3 Lastly, add tartar sauce, parmesan cheese Salt and pepper to taste.

Rendang Pedas Sharifah Zainab (My Grandma)

Rendang is a dish which originated from the Minangkabau ethnic and is now commonly served across Malaysia. One of the characteristic foods of Malay culture, it is served at ceremonial occasions and to honour guests. Rendang is traditionally prepared by the Malay community during festive occasions Hari Raya Aidilfitri & Hari Raya Aidiladha.

Minyak Sapi 1 tin kecil
Bawang Merah 300gram (hiris)
Daging 3kg (cube)
Air 3 liter
Santan 2.5kg
Cili Kering 100biji (buang biji & mesin)
Cili Merah Hidup 10biji (buang biji & mesin)
Serai 16batang (diketuk)
Bawang Besar 20biji (mesin)
Bawang Putih 20ulas (mesin)
Lengkuas 3inci (mesin)
Halia 6inci (mesin)
Garam
Gula
Asam Jawa
Asam Keping 4keping
Bawang Besar 15biji (hiris bulat & tebal)
Daun Kunyit 4helai
Daun Limau Purut 5helai

Cara-cara
1. Masukkan minyak sapi dan tumis bawang merah dan bahan-bahan yang telah dimesin sehingga hilang bau cili.
2. Kemudian masukkan daging dan air kemudian rebus sehingga daging empuk.
3. Setelah itu masukkan garam, gula, asam jawa,asam keeping, daun kunyit, daun limau purut dan serai.
4. Setelah semuanya cukup rasa, masukkan hirisan bawang dan hiding.

Carrot cake with lime mascarpone icing

This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.

Serves 8-10
285g / 10oz unsalted butter, softened
285g / 10oz light brown soft sugar
5 large free-range or organic eggs, separated
Zest and juice of 1 orange
170g / 6oz self-raising flour, sifted
1 slightly heaped teaspoon baking powder
115g / 4oz ground almonds
115g / 4oz shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
0.5 teaspoon ground ginger
285g / 10oz carrots, peeled and coarsely grated
Sea salt

For the lime mascarpone icing
115g / 4oz mascarpone cheese
225g / 8oz full-fat cream cheese
85g / 3oz icing sugar, sifted
Zest and juice of 2 limes

Preheat the oven to 180°C/350°F/. Grease and line a 22cm/9-inch square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and leave for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.