COTELETTES D'AGNEAU AU PAPRIKA

For 4 person.



INGREDIENTS

• 8 lamb parts
• 3 bawang besar
• 50g butter
• 1 sudu kecik paprika
• 50g fresh cream (thick)
• Garam dan pepper secukup rasa

STEPS

• Dalam frying pan panaskan 30g butter, tumis bawang yg dah dihiris halus hingga naik bau
• Add paprika dan garam secukup rasa. Biarkan masak dgn api sederhana selama seminit, then add fresh cream.
• Biarkan masak sehingga sauce jadi agak agak likat.
  
• Dlm frying pan yg lain, panaskan the rest of the butter, masak lamb dua dua belah selama 3 minutes, add in garam secukup rasa.
• Letakkan lamb dlm pinggan dan tuang sauce keatas lamb tadi.
• Hidangkan panas
  

SOUPE ASIATIQUE DE BOEUF AU VERMICELLE (MEE SUP DAGING)

Intro : The original name of this recipe is SOUPE VIETNAMIENNE DE BOEUF AU VERMICELLE but I guess it lost its originality as Ive changed the ingredients.

I like to change the recipe to adapt to my needs. Therefor, cant call it with that name anymore.



INGREDIENTS

1. Spaghetti (quantity depends on you)
2. 6 onion (cut it small)
   
3. Daun ketumbar (coriander)
4. 350g of beef meat cut into small thin pieces
   
5. Salt and pepper (amount as you wish)
   
6. 2 carrots (cut thinly)
   
7. 1 leek (sorry, dont know what is the name in malay, in french is poireau). Just take the upper side and cut thinly.
   
8. 3 bunga lawang
9. 6 bunga cengkih
10. Kiub knorr perasa daging
11. Minyak
12. 1liter if water
    

STEPS

1. Didihkan air dalam periuk dan masukkan 3 sudu minyak, spaghetti, masak selama 10minit. Toskan.
   
2. Dlm periuk, dgn sedikit minyak, tumis bawang, bunga lawang dan bunga cengkih sampai naik bau.
3. Masukkan daging dan tumis sehingga setengah masak.
4. Masukkan air, kiub perasa daging, carrot, leek dan garam secukup rasa.
5. Masak selama 10min. Taburkan daun coriander yg dihiris halus dan kacau.
6. Hidangkan keatas spaghetti tadi.
   

COQUILLES SAINT-JACQUES A LA PROVENCALE (SCALLOP PROVENCE STYLE)

For 4 person

INGREDIENTS

1. 20 of scallop (coquilles Saint-Jacques)
2. 2 sudu besar tepung gandum
3. 4 biji bawang putih
4. 50g bread crumbs
5. 4 tomato
6. 60g butter
7. 2 sudu besar olive oil
8. 1 sudu besar parsley yg dihiris harus
9. Jus dari sebiji lemon
10. Pepper dan garam secukup rasa
    

STEPS

1. Bersihkan scallop dan keringkan diatas tissu/kain. Lumurkan tepung gandum ke atas scallop.
2. Ketuk dua biji bawang putih dgn pisau (in other word, penyekkan). Hiris halus halus 2 biji bawang putih yg lain.
3. Dlm frying pan, panaskan minyak dan masak scallop sehingga dua dua belah scallop tukar warna kegaringan. Add in bawang putih, garam, pepper dan bawang putih yg dah dipenyekkan tadi. Biarkan dgn api sederhana selama 5 minutes.
   
4. Dlm frying pan lain, panaskan the rest of the butter dan tumis bawang putih yg dah dihiris halus, parsley dan bread crumbs, mix well. Masak selama 5 minutes dgn api sederhana.
   
5. Dlm frying pan, panaskan 30g butter, masukkan tomato yg dah dipotong kiub, add garam dan pepper. Tutup dan biarkan masak selama 15minutes, kacau from time to time.
6. Letakkan scallop dan bahan bahan yg dimasak bersama dlm bekas. Tuang bahan bahan masakan tomatoes dan bread crumbs tadi ke atas scallop.
7. Serve hot.
   

GAMBAS AU GINGEMBRE (GINGER TIGER PRAWN)

For 4 person.

INGREDIENTS

1. 100g butter
2. 500g tomato
3. 1 sudu teh halia yg dihiris halus
4. 12 gambas (must be tiger prawn kut hih hih hih)
5. Daun bawang yg dihiris halus
6. Garam secukup rasa
7. 3 biji bawang putih yg diracik halus
8. 2 sudu fresh cream
9. 1 sudu kecik serbuk kunyit

STEPS

1. Potong tomatos kecik².
2. Dlm frying pan, panaskan butter, tumis bawang putih dan halia sampai naik bau.
3. Add in tomato dan udang, biarkan masak sampai udang tukar warna.
   
4. Add in fresh cream dan serbuk kunyit. Tambah garam secukup rasa. Masak dan kacau selama 5 minit dgn api sederhana.
5. Taburkan daun bawang. Serve hot.
   

CREPES

INGREDIENT

Recipe utk 5 keping crepes.

1. 250g of flour
2. 3 eggs
3. 1/2 liter of fresh milk
4. 2 sudu besar minyak
5. 1 cubit garam
6. Nutella atau apa apa jam buah buahan
   

STEPS

1. In a large bowl, add flour and salt.
2. Buat lubang tengah² dan add eggs
3. Add milk sikit² while kacau at the same time
4. Lastly add oil. Biarkan adunan dlm peti ais selamat 1 hour.
5. Dlm frying pan, minyakkan dulu frying pan(supaya tak melekat). Caranya, letak satu sudu minyak dan ratakan kepermukaan frying pan dgn tissue.
6. Panaskan frying pan dgn api sederhana.
7. Letakkan satu cawan adunan ke atas frying pan tadi dan ratakan.
8. Bila dah agak agak masak, sapukan nutella seperti dlm gambar.
9. Lipat mcm dlm gambar dibawah.

Serve hot.

DINDE A L'ANANAS (TURKEY WITH PINEAPPLE)

INGREDIENTS

1. 1 peha turkey (nak guna ayam pun boleh jugak)
2. 18 clove
3. 50cl pineapple juice
4. 200g of sugar
5. 1 sudu kecil of ginger (powder)
6. 5 keping nenas (bergantung pada size turkey)
7. 50g butter

STEPS

1. Stim turkey sampai agak agak masak
2. Panaskan oven at 180°
3. Letakkan turkey dlm bekas utk dibakar dlm oven. Cucuk turkey dgn clove.
4. Panaskan dgn api kecil, jus nenas dan gula. Add ginger dan garam secukup rasa. Mix well.
5. Tuang setengah campuran jus tadi ke atas turkey tadi dan masak dlm oven selama 20minutes. Siramkan sedikit demi sedikit lebihan jus ke atas turkey tadi during that 20minutes.
6. Dlm frying pan, panaskan butter dan fry kepingan nenas sehingga agak agak garing dua dua belah.
7. Hias ke atas turkey yg dah dimasak tadi.
   

FOIE DE VEAU AU JAMBON DE POULET (HATI LEMBU WITH CHICKEN SALAMI)

Recipe for 4 person

INGREDIENT

1. 4 hati lembu (about 120g each)


2. 4 keping chicken salami


3. 2 sudu besar of vinegar


4. 60g butter


5. Garam secukup rasa
6. 1 tin kacang peas
7. 1 onion
8. 1 red pepper
   
9. Daun ketumbar utk hiasan
   

STEPS

1. Taburkan dan sapu serbuk kunyit dan garam ke atas hati.
2. Panaskan butter in a frying pan. Add in hati lembu dan biarkan selama 3 min both side. Put aside in a plate.
   
3. In the same frying pan, add in chicken salami dan biarkan 1 minute for both side. Letakkan on top of hati lembu tadi.
   


4. Still in the same frying pan, tumis bawang dan red pepper yg dihiris halus sehingga naik bau. Add in vinegar. Add in green peas dan kacau dgn api sederhana about a minute (or sampai green peas panas). Tambah garam secukup rasa.
   


5. Hidangkan campuran tadi bersama hati lembu. Hiaskan dgn beberapa helai daun ketumbar at chicken salami tadi.
   

OMELETTE AU FORMAGE ET JAMBON DE POULET

This recipe is for 4 person.

INGREDIENTS

1. 8 eggs
2. 4 slice of chicken salami (potong kecik kecik)
   
3. 2 sp of water
4. Emmental cheese (cut into little cubes)
5. Gruyere (another type of cheese)
   
6. 2 sp of daun parsley (racik halus)
7. 40g of butter
8. 3sp of oil
9. salt and pepper

STEPS

1. Mix telur dan air and pukul sampai kembang
2. Add in chicken salami, cheese and parsley
3. Panaskan minyak dan butter in a frying pan, masukkan campuran tadi dan masak dgn api kecil.
4. Bila dah masak, sprinkle over gruyere on top of it.
   
5. Serve hot.
6. In this pic, I accompanied my omelette with green peas. Just panaskan green peas dlm frying pan yg digunakan utk masak omelette tadi.
   

CÔTES DE VEAU A LA CREME CITRONNEE (LEMON CREAM VEAL CHOPS)

This recipe is for 4 person.

Ok, i dont know exactly the name in english so i searched on the internet, it says the name is "veal" not sure if it's the right one. Basically it looks like the lamb chop parts except that it's a part from a cow.

INGREDIENTS

1. 4 veal chops

1. 120g of "champions de paris" (mushrooms butang)


2. 2 spoons of flour


3. 2 bawang kecil


4. 75g of butter


5. 5 sudu besar fresh cream

1. Juice lemon (from one lemon only)


2. Garam secukup rasa

STEPS

1. Bersihkan mushrooms. Hiris nipis nipis bawang kecil


2. Sapu flour ke dua dua belah meat tadi.


3. Panaskan butter dlm big frying pan. Masak meat tadi, turning both sides from time to time till the meat sedikit garing.
   


4. Add in bawang kecil dan mushrooms, tutup frying pan dan biarkan dgn api sederhana selamat 20min.


5. Mix lemon juice with fresh cream. Pour over in the frying pan tadi, biarkan selama 5min without covering it.


6. Serve while it's hot.

Ive used tomatoes before like seen in the photos but Ive deleted it from the recipe as I didnt like the sour taste due to the juice from tomatoes while cooking it.

FOIE GRAS DE CANARD AU POMMES (DUCK'S LIVER WITH APPLE)

This is a recipe for 4 person. You can use it as an entry or for light dinner.
INGREDIENTS

1. 400g of duck's liver (kalau takde, hati ayam pun buleh ajer but in this case, goreng dulu)


2. 4 apples


3. 80g of sugar


4. 40g of butter


5. 1 cup of water


6. Garam secukup rasa

STEPS

1. Buang kulit apple dan hiris nipis


2. Masak air dan gula sampai agak likat, add in garam


3. In a frying pan, heat over the butter, add in the apples dan biarkan about 10min or sampai agak agak kekuningan (or garing)


4. Hiris hati tadi dan letakkan dlm pinggan. Cover it with the apples and pour the sauce on it.

CARRE D'AGNEAU FORESTIERE (RACK OF LAMB WITH FOREST MUSHROOMS)

This recipe is for 4 person.

INGREDIENTS

1. 1 rack of lamb about 1.5kg
   
2. 500g of 3 different kind of mushrooms (in this pic, I only used the cendawan butang since I dont have any stock of other mushrooms)
   
3. 600g of potatoes
4. 1 tin besar green peas
   
5. 80g of butter
   
6. 1 sudu besar daun persil/ketumbar yg diracik halus
   
7. 1 sudu kecil serbuk kunyit
   
8. Garam secukup rasa

STEPS :

1. Steam the lamb till it's half cook. Panaskan oven at 180°


2. During this time, clean the mushrooms. In a frying pan, biarkan mushrooms dgn api kecil, add in secukup rasa garam. Biarkan sampai air mushroom kering, tutup api.


3. Buang kulit potatoes dan potong bulat bulat guna pisau khas to do this shape(like pisau utk buat bebola from isi tembikai)


4. Letak lamb tadi dlm bekas utk oven. Sprinkle over serbuk kunyit dan garam. Biarkan dlm oven about 30min.


5. During this time, in a frying pan, heat of 40g of butter, add in the mushrooms dan biarkan around 10min or till it's cook but not too much. Ketepikan.


6. Heat over the rest of the butter and add in the potatoes, biarkan sehingga masak, jgn lupa kacau from time to time.


7. Add in the mushrooms, green peas dan garam secukup rasa and mix well. Masak about 1minutes.
   


8. In a plate, put the lamb in the middle of a plate, cover around it the mixture in the frying pan tadi.

CHOCOLATE CHERRY CAKE

Ingredients
1 square unsweetened baking chocolate
150g of butter
300g of sugar
3 eggs
2 cups of cherries (buang bijinya)
1 cup of milk
1 3/4 flour
1 teaspoon of soda bikarbonat

Steps:

1. Preheat oven to 350°. Grease and flour your pan.
2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolates is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
   
4. Beat in the eggs one at a time, then stir in melted chocolate and cherries with juice.
5. Stir together the flour and soda bikarbonat and beat in the creamed mixture alternately with the milk.
   
6. Pour batter into prepared pan.
7. Bake in the preheated oven for 30-40 min, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool baru wallap aaaaaaaaaa kang melecur lidah sih.
   

AYAM MASAK MERAH

Ingredients:
Ayam setengah ekor dipotong kecik kecik
Bawang besar (potong dadu)
Bawang putih (hiris)
Fresh milk or susu cair (1 gelas)
Tomato puree (1 tin)
Nenas dipotong dadu (Dlm 2 gelas penuh)
Bunga cengkih (4 biji)
Girofle (5 biji)
Kayu manis (sebatang)
Gula (5 sudu besar)
Garam secukup rasa
Serbuk kunyit

Cara²
Lepas basuh ayam, lumurkan dgn serbuk kunyit dan garam.
Goreng sehingga garing.

Dlm wok, panaskan minyak.
Masukkan bawang, bunga cengkih, kayu manis dan girofle, tumis sehingga naik bau.
Masukkan tomato puree. Masak dan kacau dalam 5min.
Masukkan susu cair, gula dan gaul sebati, masak dgn api sederhana sehingga kuah jadi betul betul pekat.
Akhir sekali, masukkan garam secukup rasa, nenas dan ayam goreng tadi. Gaul rata dan biarkan masak dlm seminit.

Wallap time.

BEIGNET FLEUR D'ACCACIA (CEKODOK BUNGA ACCACIA)

Ingredients :

• 150g of flour
  
• 2 eggs
  
• 1 pinch of salt
  
• 1/4 litre of milk
  
• oil
  
• accacia flowers
• powder sugar

Preparation :

1. In a bowl, add in the flour. Make a hole in the middle, add in the eggs and salt.

2. Mix it well and add milk. Leave it in the refrigerator for 2 hours.

3. Heat over oil in a wok/frying pan.

4. Add in the accacia flowers in the bowl. Mix well.

5. Take a spoon of the flower mixture (avoid taking too much of the flour mixture, more flowers, the better) and fry it till it's becoming brownish.

6. Serve it in a plate and sprinkle sugar on top of it for final touch.

Note :

If you don't have accacia flowers, you can use the local flowers that you have, the one which is smelling good. Check on the internet that these flowers are not dangerous.

Roses petals can replace accacia flowers too.

Main thing is to leave the flowers in a big bowl with water and vinegar. Vinegar is use to kill the "unwanted insects" in these flowers. Leave it for 10min, then wash it with water.

NASI GORENG KAMPUNG

INGREDIENTS
3 pinggan nasi putih
Kacang panjang dipotong kecik kecik (mcm dlm gambar)
Isi ayam yg dipotong kecik kecik
3 biji telur
Garam secukup rasa
5 sudu besar minyak
1/2 peket perencah adabi "Nasi goreng kampung"

STEPS
1. Dlm kuali, panaskan minyak, then goreng ayam sampai masak, masukkan kacang panjang, kacau dan masak for about a minute.


2. Masukkan telur, jgn dikacau dan biarkan sampai setengah masak


3. Bila dah setengah masak, baru kacau supaya mix ngan other ingredients.


4. Masukkan nasi putih.
5. Taburkan setengah peket perencah adabi "nasi goreng kampung". Nak letak semua pun boleh tapi alamatnya pedas lar dan budak² takleh plak nak makan.


6. Gaul sampai perencah sebati ngan nasi dan bahan bahan lain.
7. Masukkan garam secukup rasa.