Author: Chai Leng

Ayam Masak Bali (Balinese-Style Chicken Curry)

There are many curry recipes; being a Malaysian, I love all of them and enjoy experimenting and trying out as many recipes as I can source. Ayam Masak Bali is spicy stew/curry recipe; is from Bali, Indonesia and is adapted from Mat Gebu of Dapur Tanpa Sempadan. The original recipe is made without pineapples. Serves 4; Preparation & Cooking time: ±1.5 hrs 750g chicken, cut into large pcs or chicken thigh fillet, cut into large chunks 1 heaped tsp turmeric powder ¾ tsp salt 6 stalks lemongrass, slightly crushed 4 sprigs curry leaves 1 tbsp thick sweet soy sauce...

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Horseradish & Mustard Beef Casserole

This hearty, slow-cooked, stove-top casserole is perfect for the cold winter days. Serve with mash and seasonal vegetables. The sauce goes well with the mash. Adapted from Mary Berry’s Absolute Christmas Favourites Preparation time: less than 30 mins; Cooking time: over 2 hours; Serves 6 Ingredients: 3 tbsp sunflower oil 1.5kg braising steak, cut into large chunks (I used 1.2kg) 3 large onions, roughly chopped (I added 300g beetroot, peeled and cut into large chunks) 6 garlic cloves, peeled and crushed or finely chopped 300ml beef stock 50g plain flour 300ml dry white wine (I didn’t use; I added...

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Smoked Salmon Mousse

My Smoked Salmon Mousse’s adapted partly from watching BBC’s James Martin and Mary Berry cooking programmes and partly my own take. It’s not totally smooth and blended but has little pieces of smoked salmon running thru.   Preparation Time: 15 mins; Makes 250g 300g smoked salmon 2 tbsp crème fraiche ½ tsp lemon juice 1 tbsp chopped fresh dill salt & pepper, to taste Preparation: Cut up all smoked salmon roughly. Put 200g chopped salmon and crème fraiche into a blender and blend into paste. Add in lemon juice with salt and pepper, to taste and give it 2-3...

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Baked Aubergine with Tahini Sauce

Aubergine has always been a favourite of mine. There are so many ways to prepare delicious aubergines. Baked Aubergine with Tahini Sauce is a fusion of Western preparation method with Asian ingredients. It’s been adapted from Christine’s Recipes, replacing miso paste with tahini paste. It turned out a success and tasted really good. 🙂 Preparation time: 10 mins; Cooking time: 40 mins; Serves: 3-4 Ingredients: 2 large aubergines (eggplants), abt 600-650g 2 tbsp sunflower or vegetable oil salt, to taste  (I didn’t use) sesame seeds, roasted for garnish chopped spring onion (or chives), for garnish Sauce Ingredients: 100ml mirin...

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Bitter Gourd With Eggs

It’s been a long time since we had bitter gourd or bitter melon. I went with some friends to do some Chinese grocery shopping and saw some lovely fresh ones and couldn’t resist buying a packet. Bitter Gourd With Eggs‘s 1 of my favourite ways of preparing bitter gourd; the other’s with meat and black bean sauce. Serves 3-4 Ingredients ±200 g or 1 medium-sized bitter gourd 70g pork shoulder fillet or chicken thigh fillet, finely sliced 2 tomatoes, cut into 6 wedges 2 garlic cloves, peeled and finely chopped 1 red chili, seeds removed and finely chopped 75ml...

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Kuala Lumpur MY
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