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INGREDIENTS
- 1/2 kg of king prawn -marinated with some garlic and pepper
- 1 cup of tempura flour
- some minced onion spring
- enough water
- 3 cloves of garlics – minced
- 2 thumb size of young ginger – chopped
- 1 small bowl of tomato sauce
- 2 tbps of chili sauce
- 5 dash of nampla sauce
- 1 tsp of oyster sauce
- 2 tsp of sugar
- 1 eggs
- 1/2 bowl of water
- 2 tbps of cooking oil
METHOD
- Mix tempura flour with water and onion spring
- Coat the prawn with tempura flour
- heat the oil and deep fry the prawn
- for sauce,fry the garllic,chili paste and ginger
- fry them till fragrance
- add tomato sauce, chili sauce, nampla sauce and oyster sauce
- stir it then add water water and sugar
- stir it until it boiled and thick
- then pour the sauce over the prawn.
- ready to serve
INGREDIENTS
- 1 ekor ayam medium saize -bersihkan
- 5 biji kentang
- 1 biji lemon
- 4 ulas bawang putih
- 5 sudu besar madu
- 2 sudu kecil Rosemary
- garam dan lada hitam secukup rasa
- 1 biji bawang besar – potong 4
- 1 sudu mentega
METHOD
- perap ayam semalaman dengan garam,lada hitam dan Rosemary
- Ayam yang diperap semalaman di keluarkan dari peti sejuak 2 jam sebelum dimasak
- Panaskan Oven selama 30 minit dgn suhu 250 darjah
- Rebus kentang dengan bawang putih dan lemon
- bila kentang empuk keluarkan, toskan gaul dengan garam dan lada hitam dan separuh bawang besar
- lecek bawang putih yang telah direbus, sapukan keatas ayam tadi
- lemon diperah jusnye ke atas ayam sehingga rata diikuti pula dengan madu
- sumbat ayam dengan kulit lemon dan bawang besar
- letakkan kentang diatas dulang pembakar bersama ayam
- sapu sedikit mentega ke atas ayam
- bakar dengan api atas bawah di rak bawah sekali selama 30 minit
- selepas 30 minit, bakar ayam selama 30 minit di rak paling atas dengan suhu 180 denag api atas sahaja, dan sila balikkan ayam setiap lima belas minit.
- Bila ayam masak sedia untuk dihidangkan
INGREDIENTS
- i pcs of tilapia/ikan talapia
- 1/2 cup of stinky bean aka petai
- ladies finger
- 1 cup of chili paste
- 1/2 of onion
- 1 clove of garlic
- 2 inch belacan
- 2 stalk of lemon gras
- 2 pcs of daun limau purut
- 1 tbps of sugar
- salt to taste
- 5 tbps of lime juice
- oil for frying
- 2 tbps of soy sauce
METHOD
- blend chili with onion, garlic, belacan, garlic,lime juice, sugar and lemon grass
- heat the oil, fry the paste till fragrance then add the salt and daun limau purut
- once the il floating then off fire
- prepare the banana leave and aliminium foil
- place the banana leave on the aluminium foil
- put 1/3 of the paste on the banana leave
- then place the fish
- then put the paste on the top of fish
- add in the petai and ladies finger
- then add in the soy sauce
- wrap the fish nicely
- then place it on the grill pan
- grill the fish for 20mins or untill its cooked
- once ready, serve with 1/3 of the chili paste
