BISTAKE (Black Pepper Mutton)

INGREDIENTS

450g mutton
75ml vineger
1 teaspoon coarsely ground black pepper
2 onions
2 potatoes
100ml oil
1 sprig curry leaves
2cm cinnamon stick
100ml stock
1 teaspoon sugar

METHOD
Slice the mutton and mix with vinegar, salt and pepper in a bowl. Allow to marinate in the refrigerator for an hour.

Cut one onion into rings and chop the other one finely. Boil the potatoes and cut into thick slices. Set aside.

Heat the oil in a frying pan and when hot, add curry leaves, chopped onion and cinnamon stick. Fry until fragrant, add the mutton with its marinade. Cover pan and cook over low heat until the mutton is tender. Remove the mutton and set aside.

Add the onion rings to the pan and stir-fry for a couple of minutes. Add the stock, sugar and sliced potatoes and mix well. Return mutton to the pan and cook for a further 2-3 minutes.

ENJOY YOUR COOKING

AIS KRIM MALAYSIA

ASAM BOI FLAVOUR

50g asam boi(dried sour plum)
1 litre water
1 cup sugar

Boil water with sugar and asam boi. Allow to cool and pour into lolly bags. Add a sour plum or two to each bag. Knot the bag and place in the freezer to set completely.

BUTTER COOKIES

INGREDIENTS


100g self-raising flour
pinch of salt
75g butter
75g castor sugar
1 large egg
a few drops of vanilla extract
25g flaked almonds

METHOD

Heat the oven to 190C. Grease 2 small or one large baking tray.

Sift the flour and salt into a bowl. Cut butter into the flour until all the pieces are pea sized and coated with flour.

Rub into the flour until the mixture resembles breadcrumbs.

Stir in sugar and lightly whisk egg. Make a well in the centre of mixture and add 30 ml(2 tablespoons) of whisked egg and the vanilla extract.

Draw the dry ingredients into the liquid with a fork until mixture sticks together.

Knead the dough gently until it forms a smooth ball. Roll the dough on a lightly floured surface to 6mm thick.

Using a floured 5cm biscuit cutter, cut out the biscuits.

Brush the biscuits with the remaining egg and sprinkle each one with flaked almonds.
Bake for about 9 minutes or until golden.

BASIC PIZZA DOUGH

INGREDIENTS

500g bread flour(high protein flour)
10g(2 teaspoons) instant dried yeast
5g(1 teaspoon)caster sugar
225-250ml water
30ml(2 tablespoons) olive oil
10g(2 teaspoons) salt

METHOD

Mix together the flour,yeast and sugar. Add the water, olive oil and salt. Knead to form a pliable dough. If the dough feels sticky, knead in a bit more flour. Place the dough in an oiled bowl, cover and proof for at least 1 hour until doubled. (For a slow rise, proof overnight in the refrigerator) Punch dough lighly to deflate and knead for a few seconds.Divide dough into desired portions. For thin crust pizza, roll dough 3mm thick. The dough is now ready for the toppings as desired.

PEANUT BUTTER COOKIES

INGREDIENTS:

3 table spoon peanut butter
Grated rind of ½orange
50g castor sugar
3 teble spoon soft brown sugar
1 eggg, beaten
100g self-raising flour

METHOD;
1. Cream peanut butter, rind and sugar until creamy.
2. Add egg, beat well.
3. Fold in the flour.
4. Take a tea spoon of biscuit mixture, roll between your hands, place on a greased Bake in a preheated oven at 180 C for 20 minutes

FRIED CHICKEN WITH HONEY

INGREDIENTS:

500g chicken(cut into desired size)
2 stalk lemongrass(serai), pounded
5 shallots, findly ground
1 tablespoon finely ground young ginger
1 teaspoon tumeric powder
2 tablespoon honey
salt to taste

METHOD:

Mix the chicken with all the ingredients. Allow to marinate (perap) in the refrigerator for an hour. Heat enough oil over medium heat to deep fry the chicken. Cook until the chicken is brownish in colour.

SAMBAL IKAN BILIS

Ingredients:

2 large potatoes
100g tempe, sliced
2 tablespoons peanuts
50g dried ikan bilis

Sambal
1 stalk lemongrass (serai),sliced
3 red cillies, roughly chopped
4 dried cillies, soaked
5g belacan, toasted
5g ginger (halia)
4 shallots (bawang merah)
2 cloves garlic (bawang putih)
10 peppercorns (lada hitam)
sugar and salt to taste

Method:
Peel and cut the potatoes into slices. Wash, drain and pat dry.
Heat enough oil over medium heat to deep fry potatoes until golden brown and crips.
Dish out into paper towels to absorb excess oil.
In the remaining oil deep fry the tempe.
Fry peanuts until golden brown.

To prepare sambal
Pound all the sambal ingredients. Heat 2-3 tablespoons oil and fry the sambal over medium heat until aromatic, about 5-8 minutes. Add the rest off the ingredients and fry to mix well. Season to taste with sugar and salt. Serve with rice or as a snack.