Cempedak Goreng

Cempedak Goreng/Fried Jackfruit - 5 for $2
Recipe: Cempedak Goreng/ Fried Jackfruit
Ingredients:
15 Cempedak
3 Tbsp Self Raising Flour
2 Tbsp Cornflour
1 Tbsp Rice Flour
1 Tbsp Wheat Flour
Pinch of salt
100ml Water

Method
1.Cut away the thorny green skin and the white core of the jack fruit.
2.Cut the fruit into 1.5 cm thick slices.
3.Rub the slices with chili powder, asafetida and salt.
4.Keep aside for 15-20 minutes.
5.Sprinkle the slices with 1 tbsp of water and about 2 tbsp of rice flour.
6.This will make the masala stick to the slices and also give a crisp outer crust.
7.Deep fry the slices in moderately hot oil till brown.
8.Drain well and serve hot.
9.The slices should have a crisp crust and remain soft inside.

Note:
This simple preparation is a delicacy of west coast of India.
Use tender jack fruit which is just beginning to mature and has soft, tender seeds.
This variety is widely used for cooking.
While peeling and cutting this, lightly smear your knife with oil to prevent the milky wax of the fruit from sticking to the knife.

Feedback by Food Hunters:
- Crispy
- Hot and nice to eat
- Delicious!
- Big!

Tau Suan

Tau Suan - $1.50
Recipe: Tau Suan
Ingredients :
300g mung beans (lek tau)
3 pandan leaves (tied into knots)
2.2 liters water
300g sugar
50g water chestnut powder
1 cup water
1/4 tsp salt
4-6 dough fritters (cut into small pieces)

Method:
Rinse mung beans then soak in water for 2-3 hours. Drain. Steam together with pandan leaves over high heat till mung beans are softened. Boil water, sugar and steamed pandan leaves in pot. Stir till sugar dissolves. Dissolve water chestnut powder in 1 cup water. Lower heat. Stir in water chestnut powder solution and salt till syrup is thickened. Add steamed mung beans and stir well. Transfer tau suan into serving bowls. Serve with dough fritters.

Feedback by Food Hunters:
• Char Kuay complements the tau suan really well
• Thickness is just right
• The means are not mashed up

Noodle with Chicken Char Siew

Noodle with Chicken Char Siew - $3.50
Recipe: Noodle with Chicken Char Siew
Ingredients:

For Noodles:
1/2 pound fresh chinese egg noodles
1 tablespoon peanut oil

For Wontons:
1/2 pound shrimp, peeled and deveined
1 1/2 teaspoons coarse salt
3/4 pound medium-grind pork butt
1 tablespoon chinese rice wine or dry sherry
2 teaspoons light soy sauce
1 green onion, minced
2 tablespoons drained, minced canned bamboo shoots
1/4 teaspoon sugar
Big pinch of white pepper
1 teaspoon Asian sesame oil
1 teaspoon cornstarch
60 wonton wrappers
1 egg white, lightly beaten

For Soup:
6 cups chicken stock
1/4 teaspoon sugar
Light soy sauce to taste
1 tablespoon Asian sesame oil
1 pound bok choy, cut into 2 inch lengths
1 green onion, chopped

Other necessary recipes:
Chicken Stock

Method:
FOR NOODLES: Bring a large pot three-fourths full of water to a boil and salt it lightly. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute longer. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain well and transfer to a large bowl. Toss with the oil to keep the strands from sticking together.

FOR WONTONS: Rinse the shrimp with cold water. Drain. Place in a bowl, add 1 teaspoon of the salt and toss well; set aside for 10 minutes. Rinse the shrimp in cold water again; drain thoroughly, pat dry and chop coarsely.
In a bowl, mix together the remaining 1/2 teaspoon salt, the shrimp, pork, wine or sherry, soy sauce, green onion, bamboo shoots, sugar, white pepper, sesame oil and cornstarch.
To wrap the dumplings, work with 1 wrapper at a time, keeping unused wrappers covered with a kitchen towel. Place 1 heaping teaspoon of filling in the center of a wrapper. Moisten the wrapper edges with water and fold in half to form a triangle, enclosing the filling. Bring the two long ends up and over to meet and slightly overlap over the top of the filling. Moisten where the edges overlap with egg white and press together to seal. Set on a baking sheet and cover with another kitchen towel. Continue to form dumplings until all the filling has been used. Set aside 3 dozen dumplings for this dish; wrap the remainder and any unused wrappers in plastic wrap and freeze for up to 2 months.

TO ASSEMBLE: In a saucepan, heat the chicken stock and season with the sugar, soy sauce and sesame oil. At the same time, bring a large pot three-fourths full of water to a boil, salt lightly and add the bok choy. Boil for 1 minute; then, using a slotted spoon or tongs, transfer to a bowl and set aside. When the stock is hot, drop in the noodles for a few seconds to reheat. Using the spoon or tongs, scoop out the noodles and divide them among 6 warmed deep soup bowls; keep warm.
Drop 3 dozen wonton dumplings into the boiling water. Cook until they float to the top, about 3 minutes. Using the spoon, scoop out the dumplings and place approximately 6 dumplings in each bowl. Top with the bok choy and ladle over the hot stock. Garnish with the green onion and serve hot


Feedback by Food Hunters :
• Soup is spicy & spiced
• It is sweet and the assence of the food begins to spread when it enters the mouth

Beef Ball Noodles

Beef ball Noodles - $3.50
Recipe: Beef Ball Noodles
Ingredients:
1/2 cup sliced onions
1/2 cup chopped scallions
3 minced garlic cloves
2 tablespoons oil
1 1/2 cups chopped tomatoes
3 tablespoons soy sauce
3 tablespoons sesame seeds
1/4 teaspoon dried ground chili peppers
6 cups beef broth
1/4 pound fine noodles (Chinese, if available)

Method:
Saute the onions, scallions, and garlic in the oil until browned.
Add the tomatoes; cook over low heat 5 minutes.
Blend in the soy sauce, sesame seeds, chili peppers, and broth.
Cover and cook over low heat 1 hour.
Stir in the noodles; cook 10 minutes or until tender.

Feed back by Food Hunters:
• Spicy
• Curly Noodles which is interesting to look at
• Beefball is juicy and soft

Mee Rebus

Mee Rebus - $2.50
Recipe : Mee Rebus
Ingredients :
250g beef shin
800ml water
40g galangal
20g garlic
100g shallots
50g dried chilies
20g turmeric
225ml water
4 tbsp cornflour
120g cooked & mashed sweet potato
2 tbsp soy bean paste (pounded)
400g fresh yellow noodles (scalded)
150g bean sprouts (scalded)
sugar and salt to taste

Method :
Cut beef shin into small pieces and cook over low heat with 800ml water till meat is tender. Reduce beef stock to about 500ml. Set aside.

* Finely grind galangal, garlic, shallots, dried chilies and turmeric. Combine water, cornflour and mashed sweet potato then mix well. Set aside *

Heat 4 tbsp oil in wok till hot. Stir-fry ground ingredients (*) till fragrant. Add soy bean paste and mix well. Add beef stock and bring to boil again. Season with sugar and salt. Stir in cornflour mixture (*) to thicken gravy. Divide noodles and bean sprouts into plates. Spoon gravy over and top with garnishing. Serve hot.

Feedback by Food Hunters :
• Gravy is slightly watery but is the right consistence
• Not so spicy
• Gives generous amount of bean sprout & Chili

Nasi Ayam Penyet

Nasi Ayam Penyet - $4.00
Recipe: Nasi Ayam Penyet
Ingredients:
6 large chicken legs, deboned,2 stalks lemon grass, crushed
2 bay leaves (daun salam),1 tbsp coriander seeds (ketumbar),1/2 tsp ground cumin (jintan manis),2 tbsp thick coconut milk,1 tsp sugar,1 tsp salt,2 tbsp cooking oil
Ingredients to grind:
120g lengkuas, peeled and sliced
1 red chilli, seeded
2 cm knob tumeric
4 slices ginger
3 cloves garlic
3 candlenuts (bush keras)

Method:
1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg C until golden brown on both sides.

Feedback by Food Hunters

Fishball Noodle

Fishball Noodle - $3.00
Recipe: Fish ball Soup
Ingredients:
250 g shrimps, shelled, finely chopped (keep shells for stock)
1 1/2 liter water
2 tablespoons margarine
25 g mushrooms, soaked in hot water
25 dried lily buds, soaked in hot water until tender, knotted
1 (250g) yam bean, cut into strips 1/2 X 1/2 X 5 cm
3 spring onions, thinly sliced
2 sprigs Chinese parsley, coarsely sliced
Fried shallots
Salt

Fish Balls
250 g Fish fillet (Spanish mackerel or Snapper)
175 g cornflour
25 g flour
1 eggwhite
1 1/2 teaspoon salt
100 cc water
seasoning

Spices (ground)
6 cloves garlic
1 teaspoon peppercorns

Method: Stock
• Roast the shrimp shells until they turn red.
• Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
• Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls
• Mix ingredients for fish balls.
• Shape a teaspoon of mixture into balls.
• Toss into boiling water until just cooked.

Method
• Heat margarine and sauté ground spices.
• Add shrimps, mushrooms, lily buds and yam bean.
• Continue to fry until soft.
• Add to the shrimp stock.
• Before removing from heat, add fish balls, salt, spring onion and parsley.
• Garnish with fried shallots and serve with chili sauce.

Feedback by Food Hunters :
• After adding chili, it tastes spicy but delicious
• The after taste lingers in your mouth for a long period of time

Roasted Chicken Rice

Roasted Chicken Rice - $3.00
Recipe: Roasted Chicken Rice
Ingredients :
1 chicken
2 teaspoons sesame oil
1 teaspoon thin soy sauce
1 cube chicken stock
450 g rice
2 tablespoons oil
2 tablespoons salt

For Sauce:
10 chillies
6 cm piece ginger chopped
1 tablespoon tomato sauce
1 tablespoon vinegar
1 clove garlic

Method :
Boil enough water to cover the whole chicken in a large pan. Put in the chicken, lower the heat and cook the chicken covered for 10 minutes. Turn off the heat and leave the chicken in the water for 40 minutes. Remove the chicken and put it in cold water for 15 minutes. Hang the chicken to dry and brush it with 1 teaspoon sesame oil mixed with 1 teaspoon soy sauce. Cut off the chicken legs, wing tips and neck and put them back in the water to boil. Add chicken cube. Heat 1 tablespoon oil and fry the chopped garlic until brown and fragrant. Add the rice, stir fry for one minute and add enough chicken stock to cook it. To the remaining stock and salt and pepper to taste, and a little ginger and garlic to make a tasty soup. To the rice add salt and pepper to taste and 1 teaspoon sesame oil. Cook until the water is absorbed and the rice is cooked.
Make the chili sauce. Pound together the chilies, garlic and ginger finely. Heat 1 tablespoon oil and fry the pounded ingredients until fragrant. Add in 1 teaspoon salt, 1 teaspoon sugar, tomato sauce, vinegar, 1 teaspoon sesame oil and 4 tablespoons stock. Season well.
To serve, cut the chicken into bite sized pieces and serve with the rice, chili sauce and bowls of steaming soup.

Feedback by Food Hunters:
• Great Taste
• Fine taste of sesame seed of the soy sauce

Lontong

Lontong -$2.50
Recipe: Lontong
Ingredients:
400g grated coconut
200ml warm water
30g dried chilies (ground finely)
40g dried shrimp (ground finely)
10g turmeric (ground finely)
2 candlenuts (buah keras - ground finely)
200g yam beans (bang kuang - cut into strips)
50g long beans (cut into 5cm lengths)
50g cabbage (cut into pieces)
20g lemon grass (crushed)
40g galangal (crushed)
200g bean curd cake (cut into 4 pieces, deep fried till golden)
800g compressed rice cakes (cut into pieces)
2 hard-boiled eggs (shelled, halved)
4 tbsp grated coconut (stir-fried in dry pan till golden)
salt to taste

Method:
Combine grated coconut with warm water. Squeeze out coconut milk. Heat 6 tbsp oil in wok till hot. Stir-fry ground dried chilies, dried shrimp, turmeric and candlenuts till fragrant. Pour in coconut milk and bring to boil over moderate heat. Add yam beans, long beans, cabbage, lemon grass and galangal. Cook till vegetables are softened. Stir in deep-fried bean curd cake and salt. Arrange compressed rice cakes on serving dish. Add vegetable curry then sprinkle with grated coconut. Top with halved eggs. Serve with chili pate for those who like it hot.

Feedback by Food Hunters:
• Gravy is spicy, not too thick or watery
• Lontong rice is soft and easy to consume
• It is filled with vegetables which makes it healthy
• The texture is colorful and is pleasing to the eyes

Nasi Lemak Ayam

Nasi Lemak Ayam - $3.00
Recipe: Nasi Lemak
Ingredients :
1 cup rice
1 grated coconut
3 screw pine leaves (Pandan)
salt to taste

Method :
1. Clean the rice and drain.
2. Squeeze out 2 cups of thick coconut milk with screw pine leaves.
3. Add in salt.
4. If you desire, you can also add in some sliced shallots and ginger.
5. Serve this rice with sliced hard boiled eggs, cucumber and anchovies in hot sauce (sambal ikan bilis).

Feedback by Food Hunters :
• The great taste of the rice and coconut milk
• All items are freshly cooked on the spot
• The sambal is not too spicy
• Chicken is very juicy and the batter is well done

Hokkien Mee

Hokkien Mee - $3.00
Recipe: Hokkien Mee
Ingredients:
500g yellow noodles
200g beansprouts
200g kankong (water spinach)
500g large prawns
250g fillet of pork
2 tbsp oil
1 tbsp chopped garlic
Soup Stock:
500g rib bones
1 pig’s tail (optional)
2 pieces sugar cane
2.5 litres water
30g rock sugar
1 tsp salt
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tsp pepper

Garnishes:
20 shallots (sliced & fried till golden)
2-3 red chillies (cut into strips)
1 piece fried fish cake (cut into slices)

Method:
1. Remove roots of beansprouts, wash and drain. Snap kankong into pieces and soak in salt water for 30 minutes. Wash thoroughly and drain.
2. Heat wok with 2 tbsp oil and fry the chopped garlic till fragrant. Add the whole prawns and fry with a little salt till they turn pink. Remove and shell prawns, reserving the heads.
3. Blanch pork bones and pig’s tail in hot water and rinse well. Clean sugar cane and cut each into halves.
4. Bring the 2.5 litres water to a boil and add the pork bones, pig’s tail and the sugar cane pieces. Cover pot and simmer for 30 minutes until pig’s tail is tender. Add the fillet pork and simmer for another 20 minutes till tender. Remove tail and fillet pork and cut into serving pieces.
5. Add the prawn heads to the stock and simmer for 10 more minutes. Remove prawn heads and discard. Add seasoning to taste.
6. To serve, scald noodles, beansprouts and kankong and place in individual bowls. Top with big prawns, sliced fillet, pig’s tail, sliced fish cake and some soup stock. Garnish with shallot crisps and sliced red chillies

Feedback by Food Hunters:
• The noodles is very soft & smooth
• The prawns are well cooked and do not taste too raw
• The gravy blends well with the noodles
• The noodle is not to thick nor think

First post.

Hey. This is gonna be my group's project work. They are using my account anyway. Stay tune. :P