Roasted Beef Ribs with Mocha Sauce

Ingredients

Roasted Beef Ribs
400g / 14 V8 oz beef ribs
80ml / 2 3/4 fl oz / YJ cup soya sauce
120g /4 y. oz / 2/3 cup sugar
3 tsp sesame oil
2 egg whites; 4 tsp corn flour

Mocha Sauce
2 tsp mocha essence
150ml / 5 fl oz / 2/3 cup A1 sauce
65ml / 2 3/4 fl oz / 1/4 cup tomato ketchup
80ml / 2 3/4 fl oz / 1/3 cup plum oil
90g / 3 1/8 oz / 2/3 cup marmalade
90g / 3 1/8 oz / 2/8 cup apple jam
2 tsp salt; 180g / 6 3/8oz / 7/2 cup sugar
48g / 1 3/5 oz / scant 1/2 cup cocoa powder
300ml / 10 1/8 fl oz /1 1/4 cups water

Garnish
4 handfuls of mixed salad leaves
2 tsp cocoa powderPreparation

Mix the beef ribs with the soya sauce, sugar, sesame oil, eggwhites and corn flour and marinate overnight in the refrigerator.

To serve, preheat the oven to 250°C (482°F). Bake the marinatedpork ribs for 15 minutes until they are cooked and turn goldenbrown in colour.

Combine all the ingredients in a pot and whisk over low heat untilthey are well mixed.

Remove from the heat and set aside to cool.

Reheat the mocha sauce just before serving.

Extracted from Expatriate Magazine.

Vegetarian Laksa

* 1 tbsp vegetable oil
* 1 stalk lemongrass, chopped
* 1/3 cup laksa paste
* 5 cups water
* 300ml coconut cream
* 2 kaffir lime leaves, chopped
* 1 stalk laksa leaves (use leaves)
* 2 tbsps soy sauce
* 1 red capsicum, seeded andsliced thinly
* 150g long beans, cut into2-cm lengths
* Y2 x 250g packet thick beehoonor rice vermicelli noodles
* 1 tau pok square, sliced into3-cm strips, fried
* 1 cup beansprouts, blanched
* 2 stalks spring onions, chopped
* Fresh coriander leaves to garnish

Preparation :

1 Heat oil in a large pan. Addlemongrass and laksa paste;cook, stirring, for 2 mins. Addwater, coconut cream, lime andlaksa leaves, and soy sauce. Bringto boil; simmer, covered, for15 mins. Strain liquid over a bowl.

2 Return liquid to pan. Addcapsicum; simmer, uncovered,for 5 mins. Add long beans andbeehoon; simmer, uncovered,for 2 mins.

3 Serve laksa topped with taupok, beansprouts and springonions; garnish with freshcoriander leaves.

Serves 4

Extracted from Women's Weekly Magazine.

Siakap with Mango Salad (Siakap Salad Mangga)

Ingredient for fish

(Bahan untuk ikan)

1 medium size Siakap

1 ekor ikan siakap (saiz sederhana)

Vegetable oil for deep fried

Minyak sayuran secukupnya untuk deep fried

5 sp of flour (mixed with 1/2 tsp of salt and white pepper)
5 sudu besar tepung gandum(campurkan 1/2 sudu kecil garam dan 1/2 sudu kecil lada sulah)

Preparation:

Cara membuat:

1 . Mixed the flour, salt and pepper with a bit of water and stir.

Campurkan tepung gandum, garam dan lada sulah bersama sedikit air.

2. Then, smear the paste on fish.

Kemudian, lumurkan ikan yang telah dibersihkan tadi bersama tepung.

3. Deepfried the fish in hot oil for five minutes then toss it.

Goreng ikan secara deepfried di dalam minyak yang panas selama lima minit. Keluarkan ikan tadi dan tuskan minyak.

Ingredient for Mango Salad :

Bahan untuk salad mangga:

2 pcs of skinned mango and slices thinly

2 biji mangga (buang kulit dan hiris halus)

3 pcs red chilies (chopped)
3 biji cili merah (cincang)

2 sp sugar

2 sudu besar gula

3 sp lemonade jus
3 sudu besar jus limau nipis

2 sp of fish sauce

2 sudu besar sos ikan

2 pcs onion (slices)

2 labu bawang besar(mayang)

Preparation :
Cara membuat:

Mixed all the items and stir until all nicely mixed together. Then pour it on top of the fried fish and served.

Campurkan semua bahan hingga sebati. Setelah itu, taburkan salad tersebut diatas ikan yang telah digoreng tadi . Sedia dihidangkan.

Extracted From Wanita Magazine.

Apple for Sweetdreams

This is a recipe dedicated for all sweettoothers out there ! ;) Enjoy..... Serves 4

Ingredients

Apples
4 small Elstar or Royal Galaapples - peeled and cored
4 strips orange zest;
4 stripslemon zest
2 vanilla pods, halved;
50g /1 3,/" oz butter
500ml / 1 pt 1 fl oz / 1 %cups syrup

Walnut Ice Cream
1 litre / 2 pts 1 ~ fl oz / 4 'J4 cups milk
8 egg yolks; 250 g / 8 3j" oz / 1 y., cups sugar
15g / Y2 oz walnut paste
5 tsp glucose

Caramel Sauce
200g / 7 oz / 1 cup sugar
150ml / 5 fl oz / % cup water; 30g / 1 oz salted butter

Almond Brioche
1 OOml / 3 % oz / % cup almond cream
4 pcs [10 by 3 by O. 7cm (4 by 1.2 by 0.3 inch) each] almond brioche
Almond flakes; icing sugar

Garnish
20 pistachios

Preparation
Preheat the oven to 85°C (185°F).
Stuff the hollow core of each apple with a strip of orange and lemon zest, and half a vanilla pod. Coat the apples in butter and syrup and bake for 12 hours.
Bring the milk to the boil.
Whisk the egg yolks and 1 OOg / 3 '12oz / Y2 cup of sugar with some warm milk, then add the mixture to the rest of the milk. Slowly bring the mixture to the boil, stirring constantly with a wooden spatula for a smooth texture. Strain the mixture into a mixing qowl and set the bowl on a basin filled withice to cool. When cool, add the walnut paste, glucose and the remaining sugar and mix well.
Pour the mixture into an ice cream maker and process according to the specifications.
When ready, keep frozen until required .
Combine the sugar and 60ml / 2 fl oz / Y4 cup of water in a saucepan and caramelise over low heat. Deglaze with theremaining water and mix until the caramel dissolves completely.
Add the butter and mix well for a smooth texture.
Preheat the oven to 200°C (392°F). Apply almond cream to each piece of almond brioche. Arrange the almond flakes on the cream to resemble fish scales. Sprinkle some icing sugar over and placethem on a non-stick baking tray.
Toast them in the oven until crispy and golden brown in colour, and then place them under intense heat in a salamander to glaze the icing sugar.

Extracted from Expatriate Magazine.