Otak-otak Udang

Bahan-bahan:

Daun pisang secukupnya
Kubis secukupnya (hiris)
175 gm udang
2 sudu kecil pes kari
10 helai daun basil (cincang)
3 helai daun limau purut (cincang)
1 biji telur
2 sudu besar santan pekat
1 sudu besar sos ikan
Untuk hiasan:
2 sudu besar santan pekat
1 biji cili merah (buang biji)
3 helai daun limau purut (ambil daun sahaja)

Cara membuat:

1 . Bentukkan daun pisang tadi menjadi sebuah mangkuk bulat.
2. Letakkan kubis di bahagian bawah mangkuk tadi. Ketepikan.
3. Udang dikisar halus dan campurkan dengan serbuk kari. Campurkan cili merah,
daun basil, daun limau purut, telur, santan pekat dan sos ikan. Gaul rata.
4. Masukkan bahan tadi ke dalam mangkuk-mangkuk yang diperbuat daripada daun pisang. Kemudian letakkan kubis yang dicincang di atasnya.
Curahkan sedikit santan pekat dan cili merah yang dipotong halus.
5 . Kukuskan otak-otak tadi selama 20 minit. Setelah masak, angkat.

From Majalah Wanita.

Salmon And Leek Pie

Ingredients:

* 30g butter
* 3 medium leeks, washed and chopped finely
* 1 x 415g can salmon, drained and flaked (we used red salmon)
* 1 tbsp lemon juice
* Salt and pepper to taste
* 2 sheets ready-rolled puff pastry (available at supermarkets)
* 1 egg, beaten lightly
* Black pepper and fresh dill to garnish (optional)
* Steamed broccoli, cauliflower and baby carrots to serve

Instructions:

1 Preheat oven at 200°C. Melt butter,then add leeks; cook, stirring occasionally, for 5 mins or until tender. Stir in salmon and lemon juice; season with salt and pepper.
2 Place a sheet of pastry on a paperlined oven tray. Spoon leek mixture over pastry, leaving a 2-cm border. Brush pastry edges with some egg. Cover with remaining sheet of pastry, pressing edges together to seal. Brush top with remaining egg.
3 Bake for 25 mins or until pastry is lightly browned and puffed.
4 Garnish pie with black pepper and dill. Serve with steamed cauliflower, broccoli and carrots on the side.
Serves 4

From Malaysian Women Weekly Magazine

Lamb and Spinach Curry

Ingredients :

* 700g lamb, cut into 4-cm squares
* 1 level tsp salt
* Sprinkling of pepper
* 1 tbsp vegetable oil
* 1 onion, chopped
* 2 cloves garlic, crushed
* 2 tsps garam masala (available at grocers)
* 1/4 tsp chilli flakes
* 1 tsp ground turmeric
* 1 1/2 cups plain yoghurt
* 1 bunch spinach, trimmed and chopped coarsely
* Steamed rice to serve
* Fresh coriander to garnish

Instructions :

1. Season lamb with salt and pepper. Heat oil in a large pan. Cook lamb, in batches, until browned all over, about 5 mins. Remove from pan.
2. Add onion and garlic to pan; cook, stirring, until onion is soft. Add spices, cook, stirring, until fragrant.
3. Return lamb to pan with yoghurt. Cook, covered, over low fire, for 30 mins or until lamb is tender. Add 1/4 cup water if gravy looks too thick.
4. Add spinach; stir gently until just wilted.
5. Serve curry with steamed rice;garnish with coriander.
Serves 4.

From Malaysian Women Weekly Magazine.

Crayfish with Cheese,Grapes,Sunny-side-up Egg and Walnut Puree

Ingredients

Crayfish with Cheese
1 OOg / 3 1/2 oz Tupi del pillars or Minster cheese
1 OOml / 3 3/8 fI oz / 3/8 cup pasteurised milk
5 tsp water
30m I / 1 fI oz / 1/8 cup
whipping cream, half whipped
4 big crayfish; olive oil

Walnut Puree
2 tsp walnut oil
25g / 7/8 oz / 1/4 cup walnuts, peeled

Grapes
20 sweet white grapes (Muscat grapes preferred)

Sunny-side-up Egg
4 egg yolks

Garnish
4 dill sprigs; Maldon or sea salt
Extra virgin Olive Oil

Preparation

Prepare the cheese 1 day ahead.
Combine the cheese, milk and water in a big bowl and place the bowl in a basin of warm water.
Let it sit for 3 hours, then strain the mixture and retain the solid part.
Keep refrigerated overnight.
The next day, mix the cheese with some half-whipped cream to smoothen its texture.
Peel the crayfish carefully and cut each tail into 5 medallions.

Process the walnut oil and walnuts in a blender to obtain a smooth puree.

Peel the grapes.

Preheat the salamander or oven to 200°C (392°F).
Divide the cheese mixture among 4 soup plates.
Place an egg yolk on each plate and arrange 5 peeled grapes next to each yolk to form a circle.
Drizzle some walnut puree over and place the plates under the intense heat until a light brown crust forms on the sauce and the egg yolks are just cooked.

From Malaysian Women Weekly Magazine.

Hummus Dip

Ingredients:

1 can chickpeas, rinsed and drained
3 tbsp tahini or sesame seed paste (available at supermarkets)
1 clove garlic
2 tspn lemon juice
salt and pepper to taste
1-2 tbsps olive oil

Methods:

Place chickpeas in a pot with water to cover. Simmer for 10 mins. Drain.
Put chickpeas, tahini, garlic, lemon juice, salt, pepper and olive oil into a food processor. Blend to produce a smooth puree.
Serve 5-6.

From Malaysian Women Weekly Magazine.

Red Pesto Dip

Ingredients:

3 red peppers, quartered
2 cloves garlic, chopped
1/4 cup basil leaves
1/2 cup sun-dried tomatoes
1/4 cup tomato paste
1/4 cup extra virgin olive oil
1 tsp sugar
Salt and pepper to taste

Methods

Roast peppers skin side up under a hot grill for 5 to 10 minutes. remove and cover in abowl until cool (10 mins). Scrape charred skin off peppers.

Put garlic, basil, peppers, sun-dried tomatoes and tomato paste into a food processor. Blend until smooth. Add oil, sigar, salt and pepper. Mix well. Serve 5-6.

From Malaysian Women Weekly Magazine.

Pasta Aglio Olio

Ingredients:

* 100g butter
* 2 tbsps extra virgin olive oil
* 8 cloves garlic, chopped
* 500g fusilli pasta, cooked according to packet instructions, reserve 1 cup pasta water
* 1 tsp sea salt (use normal salt if unavailable)
* 1 tsp black pepper
* 10 dried chillies, soaked in water for 15 mins and sliced into thin strips

Methods:

1. Melt butter in a large pan over medium fire. Add oil and garlic. Stir for 1 min until softened and oil begins to bubble. Add 1/2 cup pasta water, salt, pepper and chillies.
2. Add cooked pasta to pan and toss. Add remaining 1/2 cup pasta water. Toss again. Serve immediately.

From Malaysian Women Weekly Magazine.

Stewed Shin Of Beef

Ingredients :

* 1kg shin of beef, sliced into 5cm pieces
* 1 tbsp oil
* 2 tbsps yellow bean paste
* 3 thick slices ginger
* 2 tsps dark soy sauce
* 5cm piece dried mandarin orange peel (available at Chinese grocers)
* 2 star anise
* 1 cinnamon stick
* 2 cups water

Instructions:

1 . Blanch beef by dipping the pieces ina pot of hot boiling water for 1 min.Remove; set aside.
2 Heat oil in wok over a medium fire.When hot, stir-fry yellow bean paste and ginger, add beef, stir-fry for 2 to 3 mins or till fragrant.
3 Season with soy sauce and mix well.
4 Add remaining ingredients and water. Simmer over a low fire for 1 hour or till beef is tender.

From Malaysian Women Weekly Magazine.