Relaxing knead
By PATSY KAM
Women now have the option of a painless facelift without going under the knife.
WOMEN will go through just about anything to look younger. But the minute you discover that first wrinkle, it’s usually downhill all the way. However, if it’s a question of looking as young as you feel, there are supposed miracle creams and expensive serums which claim to give a facelift in a jar, lift sagging cheek jowls and perk up those panda eyes.
But these treatments normally take a long time before the effects are obvious. In truth, the only way to look young super-quick is plastic surgery. This comes with the risk of scarring and horror stories of not waking up after the operation, not to mention the pain.
As always, there’s hope for women. The Computer Aided Cosmetology Instrument (Caci) is a non-surgical face-lifting treatment that’s painless and said to give almost immediate effect. It is claimed to tone, lift and re-educate the muscles back to their original position, and soften fine lines and wrinkles.
A closer look at the Computer Aided Cosmetology Instrument (Caci). The Caci machine uses a microcurrent applied to the skin through two cotton tipped wands to activate the electric synapses in the muscles, stimulating and re-educating the fibres and restoring the muscles themselves.
Developed by Dr Thomas Wing and Dr George Goodhart in California initially for the treatment of soft tissue injuries such as whiplash and sprains, the Caci is still used to treat sports muscular injuries, Bells’ Palsy and strokes in some hospitals in the United States and Britain.
Sometimes known as the electronic facelift, the Caci works on firming and tightening the skin and reducing fat in the face, resulting in a younger, firmer face with a more defined jaw line. Stimulating and correcting the sagging muscle will in turn correct the sag of the skin. The treatment is also said to stimulate blood circulation, which helps improve muscle tone and counteract dryness.
Apparently, celebrities like Kylie Minogue, Kate Moss, Cameron Dias, Gwyneth Paltrow and Demi Moore all owe their youthful looks to Caci.
The treatment is offered by Infiniti Beauty in Bangsar, Kuala Lumpur. While the salon itself is relatively new, Caci has been available in Malaysia for more than a decade.
“Some people may feel apprehensive when they hear there’s micro-current involved. But at 10,000 times lower than ordinary current, it’s quite safe and so relaxing that most of the time, clients fall asleep during the treatment,” said beauty trainer Vicky Ong.
She stressed that a Caci treatment is strictly for lifting and toning, and one should still go for regular facials to cleanse and exfoliate the skin. Before the Caci treatment proper started, Ong massaged my limbs lightly and guided me through some breathing exercises to put me in a relaxed frame of mind. Then, she cleaned and prepped my face.
The Caci treatment is touted to help lift sags and stimulate facial muscles. The wands were used to massage my neck and face. It was as if she was kneading bread dough on gentle cycle!
Ong warned that there might be a tingling sensation but frankly, other than a slight taste of metal, especially when the instrument was used around the neck and mouth area, I hardly felt anything. The treatment was so soothing that I fell asleep.
Earlier, Ong had treated one side of my face first to illustrate the difference between left and right, but the improvement appeared more significant the next day. I’m not sure if it was because I wanted so much to believe in it or it was really all that effective, but the jowls on my face seemed less apparent.
Most machines can’t be used around the eye area and this is certainly one area which bothers most of us. With the Caci micro-mode, the machine is claimed to work intensively around the eyes, thanks to the low current and the fact that there is no muscle contraction.
Beyond the face, the Caci can also be used for bust and body contouring. A course of treatment, usually between 10 and 15 sessions, depending on skin tissue and muscle tone, is required for long-term results, Ong said. This is followed by a maintenance treatment, which is usually once every four to six weeks.
Contraindications are the same for the Caci as they are for traditional electrotherapy treatments: pacemaker, epilepsy, pregnancy, skin disease or disorder, metal pins or plates in the immediate area or recent scar tissue.
For details, call 03-2287 2181/3181.
Ingredients
4 cups coconut milk
2 cups rice flour
1 cup sugar
A pinch salt
Colouring
Pandan leaves
Method
Add and mix together coconut milk, sugar, salt and rice flour. Stir well.
Divide the mixture into 2 portions. One portion add in colouring, preferably red and the other portion remain white.
Steam one layer at a time, alternating the color.
Note :
To ensure dough do not stick to the container, it is advisable to rub the container with a little oil. During steaming the water from the lid usually has the tendency to drop into the dough layers. This can be avoided by ensuring the lid remains dry. The layers are cooked if it does not stick to the touch.
Ingredients
11 pieces of banana (small bananas) or 6 pieces Chiquita bananas
1 bowl coconut milk
0.4 cup sugar
1 ½ cup flour
½ tsp salt
Banana leaves (soften)*
Method
1. Mash the bananas
2. Add in the flour, coconut milk, sugar and salt. Mix well.
3. Add in 2 tbs of the banana mixture into the banana leaf that has been cut into squares. Wrap individually.
4. Steam for 15 minutes.
* To soften banana leaves for wrapping, either scald in boiling water or pass quickly over flame. If time permits, sun banana leaves for two hours. This gives them a better fragrance.
Ingredients
Roti Jala (pastry)
500 g flour
1 whole egg
½ liter coconut milk
Yellow food coloring
Salt to taste
Durian Sauce
250g durian meat
200g brown sugar/granulated sugar
3 blades pandan leaves
1 cup coconut thick milk
Method
A. Roti Jala
1. Blend all the ingredients and avoid lumps
2. If there are lumps, you need to sieve the mixture.
3. The mixture is ready to be put in the special roti jala gadget and spread over the pan.
4. Continue this until the mixture finishes.
B Durian Sauce
1. Bend half of the durian meat in a blender
2. Combine all the other ingredients with the bended durian meat and cook over moderate heat.
3. Continue to stir the mixture avoiding an over boil. Once the liquid thickens, switch off the fire. Sauce is ready to be served with the roti jala.
Noriah Zahariah
Ingredient
200 g mung bean ( skin discarded, boil and ,mash )
200 g glutinous rice flour
1 piece of palm sugar ( gula melaka ) - cut into small pieces
Shred coconut
Salt
Water
Method
1. Knead the glutinous rice flour and mung bean together with a little water till soft.
2. Roll out the dough into marble size balls and insert a piece of brown sugar into each ball and cover with the dough.
3. Boil a pot of water.
4. Boil the dough balls and once the balls float, it is ready.
5. Roll the balls with shred coconut that have been added with a pinch of salt.
6. The balls are ready to be served.
Noriah Zahari
Ingredients
1 cup thick coconut milk
1 cup egg
2 cups sugar
Method
1. Separate a few tbsp of sugar and put it in a small saucepan.
2. Mix the rest of the sugar with the coconut milk and eggs.
3. Mix them well till everything dissolves.
4. Steam the mixture on a slow fire, stirring continuously.
5. Heat the sugar that is in the saucepan to make a caramel
6. Dissolves the caramel into the coconut milk/egg mixture that will still be in the steamer.
7. Stir until the mixture thickens.
Note :
The recipe can be prepared in a double boiler instead of steamer.
Michelle
Ingredient
250 ml fresh milk
1 ½ tsp yeast A
Sugar
Salt
Margarine
Filling
Grind roasted groundnuts
Granulated sugar
Cream of corn
Method
1. Mix all of ingredients A and leave aside for 1 hour.
2. Heat the pan and wipe with margarine.
3. Spread one ladle or more of the batter into the hot pan like making pancakes.
4. Once bubbles form, sprinkle the filling.
5. Cover the pan.
6. Fold the pancake in half once it is cook.
Noriah Zahari
Ingredients
500g sweet potatoes ( boil and mash )
200g condense milk
150g granulated sugar
4 eggs
½ tsp pandan essence
50g margarine
120g flour
600ml thick coconut milk
Method
Mix all the ingredients together well and bake in the oven preheat at 180 celsius for 1 hour.
Ingredients
½ can Lady’s Choice custard flour
5 eggs
250g butter/margarine
2 cups flour
½ cup sugar
½ can condense milk
½ tin evaporated milk
Boiling water
Method
1. Beat butter and sugar until light and fluffy
2. Beat in eggs one at a time until combine
3. Beat in the condense milk and evaporated milk
4. Fold in the flour
5. In another container, mix the custard flour with a little water to form a paste.
6. Quickly pour in boiling water onto the custard paste, stirring vigorously as to avoid curdles.
7. Mix both flour mixture, combining well
8. Bake till ready.
Pn Aina Jamaian
| Bahan Pulut: 2 cawan pulut putih (dikukus) 1 cawan pulut hitam (rendam 1 malam) Cara penyediaan pulut: Rebus pulut hitam yang telah direndam sampai empok, buang airnya. Campurkan dengan pulut putih dan kukus lagi Sapu acuan (seperti loyang empat segi) dengan minyak, tuang pulut, ditekan-tekan, dan biarkan sejuk. Bahan hijau: Daun pandan 1 cawan tepung beras 1 sudu besar tepung jagung 1 sudu kecil kapur sirih Warna hijau, jika suka Cara penyediaan bahan hijau: Daun pandan dikisar dengan 5 ½ cawan air Satukan semua bahan-bahan dan dikacau atas api yang sederhana sehingga pekat dan mengeluarkan buih (Tips: Lalukan sendok, juka lubang tutup cepat menunjukkan dah masak) Tuangkan atas pulut Biarkan sejuk. Bahan Air Gula: 5 buku gula kabung 2 cawan air Cara penyediaan air gula: Rebus gula kabung bersama air sehingga larut dan pekat Bahan Santan: 1 tin santan 1 ¼ tin air 3 sudu besar tepung beras 1 sudu besar gula garam secukup rasa Cara penyediaan santan: Kacau semua bahan di atas api sehingga pekat |
Puan Nuriah Zahari, 6 December 2004
Ingredient A
250 g buttercup ( butter )
1 cup lukewarm water
1 ½ cup granulated sugar
½ - ¾ cup cocoa powder
Ingredient B
2 cups flour
1 tsp baking powder
2 tsp soda bicarbonate
Ingredient C
2 eggs
1 tsp vanilla essence
½ cup evaporated milk/ coffee milk
Method
1. Put ingredients A in a double boiler, heat till the butter melts and cool till lukewarm
2. Sieve ingredient B together
3. Slowly fold in B in A
4. Add in C to 3, mix well, try to avoid clumps. If there are clumps, sieve the mixture.
5. Bake in a preheat oven at 160 celsius for 45 mins – 1 hr.
Ingredients
1 cup margarine
1 cup granulated sugar
1 – 1 ½ cup mashed ripe bananas
2 cups flour
3 eggs
1 tsp bicarbonate of soda
1 tsp vanilla essence
Method
1. Beat margarine and sugar till light and flluffy
2. Beat eggs separately and beat into 1
3. Sieve flour with bicarbonate of soda and fold a little at a time into 2
4. Lastly add the banana and vanilla essence, mix well.
5. Bake slowly in the oven of 180 celsius till cook.
Ingredients
1 piece of cake ( pound or any plain type )
1 tin fruit cocktail
1 cup custard flour
1 cup sugar
6 cups coconut milk
A pinch of salt
1 box Nona jelly crystals
1 can evaporated milk/coffee milk
Method
A - Bottom Layer
Cut and arrange the cake at the bottom of a container measuring
½ - ¾ inches and pour over the juice of the fruit cocktail.
B - Middle Layer
Mix the custard flour, coconut milk, sugar and salt well and cook on a slow fire till shiny and thick.
Pour this over A
C – Top Layer
The jelly mixture is prepared according to the instructions on the box.
Add the fruits on top of the custard layer (B, which has cool down ) and slowly pour in the jelly mixture. Cool the pudding and serve with evaporated milk.
Ingredient
2 ½ ib soft cream cheese
1 ¾ cup granulated sugar
2 – 4 tblsp flour
¼ tsp salt
6 eggs – beat the egg white till light and fluffy
½ cup heavy cream
A pinch of nutmeg or cinnamon powder
A little lemon juice
1 box jelly crystals
1 cup fruits/berries
Method
A – Base of the container
Crush the biscuits, mix in 1 tbsp icing sugar and ¼ bar of melted butter
Press the biscuit mixture on the base of the cake container.
Heat in the microwave for 1 minute on high.
B
In a skillet mix ¾ cup black current jelly and cook with 2 tbsp water or follow instructions on box.
C - Preparing the Cake
Beat cheese and sugar till fluffy
Beat in the egg yolk
Mix in the salt
Fold in the flour, mix well
Beat in the cream, nutmeg/cinnamon and lemon jus
Pour the batter on to the prepared biscuit base container (A)
Bake a preheat oven at 130 celsius for 1 hour
Cool the cake
Once the cake has cooled down, arrange the fruit on top of the cake and slowly pour the jelly mixture to cover the fruits. The cake is really once the jelly sets.
Note :
It is advisable to prepare the cake one day earlier before consuming.
Roza Abdullah
Ingredient
8 oz butter
8 oz self rising flour
8 oz sugar
Juice from 1 orange fruit ( grate the skin )
4 eggs
1/3 cup fresh milk
Method
1. Cream butter and sugar till light and fluffy
2. Beat in eggs one at a time.
3. Add in the orange juice, orange rind and milk. Beat well.
4. Fold in the flour a little at a time. Mix well.
5. Bake in the oven till cook.
Salmiah Ahmad
Ingredient
2/3 cup sugar
¼ cup flour
¼ tsp salt
¾ cup fresh milk
1 cup cold butter
1tsp vanilla extract
Method
1. Mix sugar, flour and salt in a wok
2. Add in the milk. Mix well.
3. Cook over slow heat till it thickens. Leave it to cool.
4. Beat the cold butter with a mixer at medium speed till soft.
5. Add in the vanilla extract and mix well
6. Mix everything and leave it in the fridge for a few minutes before using it.
Note :
This icing is suitable to be use as a cover for the whole cake or for writing.
ROZA
Ingredients
½ cup solid vegetable shortening
½ cup butter/margarine (115g) *
1 tsp vanilla extract
3 – 4 cups sifted confectioners sugar ( icing sugar ) ( 1 lb )
2 tbsp fresh milk **
Method
1. Blend butter and shortening in a mixer
2. Add in vanilla extract
3. Add in 1 cup of icing sugar at medium speed
4. Mix well.
5. The mixture will look stiff then add in milk and mix at higher speed till light.
6. The icing is ready and need to be covered if not use
7. The icing can last for 2 weeks if kept in an airtight container in the fridge.
* Substitute all vegetable shortening
** Add 2 more tsp milk or corn syrup per recipe to this for icing cake. Add more confectioners sugar or chill icing to siften.
Note:
This icing is suitable as a covering for cakes and also to make icing flowers and leaves.
Roza
Ingredient
6 whole eggs
3 egg yolk
105g fine flour ( if none use ordinary flour )
225g cream cheese
150g butter
1 tbsp ovallete
100g castor sugar
Method
1. Beat cream cheese and butter.
2. Beat eggs, sugar and ovallete. Then fold in the flour well.
3. Add 1 to 2
4. Bake for about 30 – 40 minutes in a preheat oven of 150 celsius.
Norayah Rosli
Ingredient
250g cream cheese
2 x 179g Nestle cream
125g butter
½ cup sugar
3 x 150g petit biscuits ( marie biscuits )
1 cup warm milk ( to soften the biscuits )
Topping
1 small can condense milk mix all the ingredients in a pot and heat on
¼ tsp salt low heat till the butter melts.
125g butter
Chopped nuts
Method
1. Cream butter and sugar till light and fluffy.
2. Beat in the nestle cream for a while.
3. Cream in the cream cheese, well mix.
4. Dip the biscuits in the warm milk and arrange one layer at the bottom of the cake container.
5. Scoop the cheese mixture and spread over the biscuits.
6. Arrange another layer of biscuit on top of the cheese mixture.
7. Continue to do the layers till all the cheese mixture finishes.
8. Pour over the cooled topping over the cake. Set the cake at least 2 hours in the fridge before serving.
Norayah Rosli
| |
| Ingredient 300g cream cheese (man chow brand) 340g Nestle cream (2 x 175g) 300g butter 100g caster sugar 250g / 232ml evaporated milk (carnation/ideal) 3x 150g petit biscuit (marie) |
| Method
Beat butter, cream cheese and sugar until creamy and white. Heat milk till warm, soak biscuit and arrange in a rectangle dish. Spread the cream over the layered biscuit until fully covered. Repeat the layer of biscuits and cream until finish. Keep in fridge for 2 hours. |
| Topping
¼ cup cocoa powder 1 small can condense milk 125g butter Chopped nuts ¼ tsp salt
Mix all the ingredients in a pot and heat on low heat till the butter melts. |
Jamaliah Salawi, 20 December 2004
| Bahan A: 110g tepung naik sendiri 5 biji kuning telur 100g gula halus 4½ tbsp minyak jagung 8 tbsp air pandan ½ tsp garam
Bahan B: 6 biji putih telur 1 tsp cream of tartar
Cara: Pukul kuning telur hingga kembang Campurkan bahan A yang lain dan kacau hingga sebati Pukul bahan B hingga kembang (tips: kalau diterbalikkan mangkuk isi tidak jatuh) Campurkan bahan A dan B dan kacau hingga sekata Tuangkan ke dalam acuan chiffon (tips: jangan gunakan non-stick, jangan sapu acuan dengan minyak, gunakan kertas kek OK) dan bakar pada suhu 150-160 deg C selama 40-50 minit. Sebaik sahaja dikeluarkan dari oven terbalikkan bekas kek dan biarkan sehingga kek sejuk. Alternatif : Untuk membuat kek chiffon orange, gantikan air pandan dengan 4 tbs juice mandarin orange/sunquick dan 4 tbs air |
Pn Bashah Azmi, “Perwakilan”Den Haag
Ingredient
Pastry
1 kg flour
¾ bar of the butter (melted)
Water and salt
Filling
Potatoes (dice)
Mince beef or chicken
Celery leaves – chopped
Garlic pound
Ginger
Large onion – dice
Curry powder
Cinnamon stick
Curry leaves - chopped
Method
1. Knead the flour with the melted butter and water till soft. Leave aside.
2. For the filling, fry the pounded ingredients in oil till fragrant.
3. Stir in the cinnamon stick and the curry powder. Fry till fragrant.
4. Add in the mince beef or chicken. Stir further.
5. Add in the dice onion, potatoes, celery and curry leaves.
6. Cook the dish till the mixture is dry.
7. Roll out the dough, cut with the cutter, place the filling in and close the sides.
8. Fry the karipap in cooking oil till brown and crispy.
Mazidah Othman.
Ingredient
500g Chana dhall
4 cm ginger
3 big onions (chopped)
2 green chillies (finely slice)
3 tbsp curry leaves (finely slice)
Salt to taste
Oil for deep frying
Method
1. Soak dhall overnight. Drain it. Divide into 2 portions. Blend the first portion into a moderate fine paste together with the ginger. Remove and pit it into a large bowl. Then blend the second portion into a rough and corse mixture.
2. Remove and mix it well with the dhall paste.
3. Add onions, green chillies, curry leaves and the salt into the dhall mixture. Mix well.
4. Heat oil. Wet your hands, take a handful of the dhall mixture on your palm form it into little patties. Carefully drop them into the hot oil and fry them until crisp and golden. Once done, take them from the wok and drain them on kitchen paper to remove excess fat. Ready to serve hot or cold.
Victoria Van Bennekum
Ingredient
1 kg Bak Pau flour
1 egg
Yellow food coloring
Method
1. Mix all the ingredients together a little at a time.
2. Knead the dough till soft.
3. Pass the dough through the pasta machine.
4. Boil the noodles and drain the water once it is cook.
5. Roll the noodles in cooking oil.
6. The noodle is ready to use.
Sharipah Mahfar
Method: 1. Dissolve sodium bicarbonate and salt in water 2. Mix the above solution (and eggs – for egg noodles) with flour to form stiff homogeneous dough. 3. Put the dough on a table; use the noodle chopper to develop the dough until it forms smooth and coherent dough. 4. Sheet the dough through a noodle machine that has adjustments for variable roll settings after the first sheeting. Fold the dough crosswise and sheet again. Repeat the folding for four and five times at closer roll setting each time until it is approximately 2 – 3mm thick. Then out through the cutting blades of the noodle machine and cut into thin strings. 5. For wet noodles – immerse the cut noodles in vigorously boiling water for 45 seconds, remove and rinse with cold water. Sprinkle the noodles with some cooking oil to prevent it from sticking together. 6. For wantan noodles, fully cook the noodles in boiling water before consumption. |
Puan Norelan Roslan, 6th December 2004
Ingredient
500g noodles
3 cloves garlic grind
1 large onion
A little tomato purees and grinds chilies
100g chicken meat
100g squid
100g shrimps
60g fish ball
Spring onions – cut to a 1 in.length
Mustard greens ( sawi )
Bean sprouts
3 tbsp dark soya sauce
2 tbsp oyster sauce
1 tbsp corn starch (dissolves in water to form a paste)
Cooking oil
Salt
Black pepper
Method
1. Heat oil in wok.
2. Fry the grind ingredients till fragrant. Add in tomato puree and the grind chilies.
3. Add in the meat, cook till tender. Add in some chicken stock.
4. Add in the soya sauce and oyster sauce. Then add in the salt, pepper and the cornstarch paste. Let it simmer.
5. Add in the noodle and vegetables; let it simmer till the gravy thickens.
6. Garnish the noodles with fried soya bean, sliced fresh chilies and fried shallots.
Noriah Zahariah
Ingredient
3 tbsp fennel
3 tbsp cumin
4 tbsp dried prawns (grind)
Grind chilies (amount according to your taste) A
3 tbsp grind lemon grass
1 tsp grind galangal
1 tsp grind ginger
3 tsp grind garlic
½ can coconut milk
2 tbsp tamarind juice
½ kg chicken - boil and the meat shredded
Black pepper, sugar, salt and chicken bones (for the stock)
Garnishing
Spring onion, chinese celery, fried shallots, cucumber, bean sprouts,
soya bean ( fried ) and roasted groundnuts.
Sauce : Fresh chilies + vinegar + lime juice + garlic + salt + sugar
Rice cakes ( nasi empit ) or noodles
Method
1. Boil A for 5 minutes.
2. Stir in the coconut and chicken stock
3. Add in the tamarind juice, sugar, pepper and salt to taste.
4. Boil soup for a few more minutes.
5. Serve soup with the rice cake or noodles with the garnishing and the chicken meat.
Zahariah Kahar
Ingredient
600g mackerel – boiled in 2 liters water, debone and blend the meat
180g wild ginger flower ( ± 2 stalks )
10 stalks polygonum leaves ( daun kesum )
5 pieces dried tamarind skin
15 stalks dried chilies blend with 125 ml.
10g shrimp paste water
2 shallots
2 stalks lemon grass - crush
Cucumber - cut into rectangular strips
Pineapple - cut into rectangular strips
Onion - slice round
Fresh red chilies - slice thinly Garnishing
Lime - quartered
Polygonum leaves - slice thinly
Boiled eggs - quartered
Wild ginger flower - slice thinly
200g dry laksa noodles – boil till soft
Method
Soup
1. In a pot, boil the blended fish meat.
2. Blend the fish head and bone with a little water. Sieve and add this water to the pot.
3. Add the grounded ingredients, lemon grass, dry tamarind skin, wild ginger flower and polygonum leaves and let it boil. Add salt to taste.
4. Sieve the laksa noodle with the garnishing and add in the soup.
Salmiah Ahmad
Ingredient
8 shallots
4 pips garlic
2 tbsp grind chillies
2 stalks of lemon grass (serai)
2 in. galangal (lengkuas)
4 tbsp fish curry powder
1 tsp saffron powder
5 medium size fresh fish (spanish mackerel) – boiled
½ kg. large prawns/ dried prawns
2 coconut fruit (extract 10 cups of coconut milk)
½ coconut fruit (to make kerisik)
3 – 4 pieces of asam keping
2 pack of spaghetti (boil)
salt
Garnishing
Cucumber, large onion, taugeh
Sambal belacan, lime, daun kesum
Daun kunyit, and boiled egg
Method
1. Fry the grind ingredients till fragrant
2. Add in the grind chillies, lemon grass, galangal dan fry till the oil separates
3. Add in the curry powder and the saffron powder.
4. Fry till fragrant
5. Add in the blended fish and prawn. Stir thoroughly
6. Add in the coconut milk a little at a time while stirring.
7. Add in the asam keping and the kerisik
8. Stir till cook and if it is too thick, add in more water.
To serve garnish the noodle with the garnishing condiments and serve with the gravy.
Mazidah Mohamed
| Bahan: secekak mee basah 3 biji bawang merah 20 sudu besar cili kering Tahu goreng Telor Tauge Sos tomato Kicap Cuka Air rebusan sotong kering (fish sauce) Minyak bijan dan minyak masak Cara: 1. Bersihkan sotong dan dihiris. Goreng sotong tanpa minyak hingga kering. 2. Panaskan minyak masak dan minyak bijan. 3. Tumis bawang merah dan masukkan cili kering, dan goreng hingga garing. 4. Masukkan telur dan kacau, goreng hingga masak. 5. Masukkan sos tomato, kicap, cuka, garam, gula, sotong, dan fish sauce. 6. Bila sudah sebati, masukkan mee dan tauge. Gaul hingga mee sebati. |
Encik Fauzi Fatimah, 6th. December 2004
| Bahan: 500g mee hoon 100-200g udang basah 100g isi ayam Daun kucai dan taugeh 1 sudu besar kicap cair Garam secukup rasa 2 sudu teh lada sulah Bawang merah Bawang putih Tauhu Cili Merah Telur Dadar Daun Sup Daun Bawang Bawang Goreng Cili Hijau Cara: 1. Rendam mee hoon sehingga lembut. 2. Goreng tauhu, potong nipis 3. Tumis bawang merah dan bawang putih sehingga wangi. Masukkan lada sulah, isi ayam dan udang basah, goreng beberapa minit. 4. Masukkan kicap cair dan garam, kacau rata 5. Masukkan mee hoonyang telah ditos airnya dan gaul rata. 6. Campurkan taugeh dan daun kucai, dan goreng lagi sebentar sebelum dihidangkan. |
Razita Adam, 20 December 2004
| Bahan:
2.5 cawan kacang tanah
2 biji ubi keledek merah direbus dan dikisar 2 biji ubi kentang Cara Tumis semua bahan dan masukkan garam, gula dan asam keping |
En Fauzi Fatimah, 6th. December 2004
Ingredients
I packet of Baba’s muruku flour
1 tsp jintan putih
1 tsp sesame seeds
1 tbsp butter/ghee
Method
1. Mix the muruku flour with 450ml of water to form dough.
2. Add in the cumin, sesame seeds and butter. Mix well.
3. Insert the dough in the muruku mould and fry the muruku in hot oil.
4. Fry till brown and crispy.
Chandrika
| Bahan: ½ kg tepung maruku (kalau boleh Baba’s) 2 camb bijan 400ml santan 100ml air 2 camb jintan putih (ditumbuk sedikit) Cara: 1. Gaul semua bahan sehingga sebati. 2. Ambil segenggam dan masukkan ke dalam acuan maruku dan tekan untuk mendapatkan bentuk “spiral”. Picit sedikit bahagian hujung supaya “spiral” tidak terbuka. 3. Goreng di dalam minyak panas. |
Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April 2005
Ingredient
2 cups rice
1 cup urid dhal ( black/white gram )
2 tbsp cooked rice
1 tsp salt
½ tsp fenugreek
Method
1. Soak the rice, cooked rice, gram and fenugreek for 8 hours.
2. Wash the above mixture and drain.
3. Blend the soaked items.
4. Stir in salt.
5. Leave the mixture to ferment over night.
6. Heat the pan and rub with gingerly oil.
7. Pour one ladle full of the mixture and spread over the pan in a shape of a circle.
Chandrika
| Bahan: 600g daging
Potong daging panjang-panjang (lebih kurang 3 inci) dan diperap beberapa jam (lebih bagus kalau semalaman) Cucuk daging kelidi sate dan dibakar hingga garing dan masak.
Bahan kisar: 1 sudu teh ketumbar 1 sudu teh jintan manis 1 sudu teh jintan putih 1 inci kunyit kering/basah 1 inci halis 1 inci lengkuas 3 ulas bawang merah 3 ulas bawang putih 2 batang serai 2 sudu besar gula 1 sudu teh serbuk perasa 1 sudu teh garam 1 sudu besar kacang tanah - goreng dengan minyak
Semua bahan di mesin lumat dan diperap dengan daging |
Pn Nuriah Zahari, “Perwakilan”Den Haag, 15 April 2005
Ingredient
1 kg chicken
10 cloves garlic
3 shallots
4 stalks dried chilies
3 pieces of candlenut
1 in. saffron root or 1 tsp saffron powder
2 stalks lemon grass ( crush )
5 blades double lime leaves ( daun limau perut )
2 glass thick coconut milk
1 in. galangal root ( mash )
1 tbsp coriander powder
Method
1. Marinade the chicken with salt and pepper
2. Roast half cook
3. Fry the grind ingredients and the coriander powder till fragrant.
4. Add the leaves, lemon grass and galangal
5. Add the coconut milk
6. Mix the ingredients well and add in the chicken and cook till the gravy thickens.
7. Take out the chicken and barbecue it till brown, occasionally basting with the gravy.
Ingredient.
1 medium size chicken (cut into pieces, marinate with salt and turmeric powder and fry)
2 cm ginger A
6 cloves garlic
5 stalks curry leaves
3 tbsp grind chilies
3 stalks lemon grass (crush)
¼ cup thick soya sauce ( lemak manis )
¼ cup vinegar
1 cup cooking oil
Salt, sugar
5 cloves B
6 coriander seeds
Fresh red and green chilies (slice in half length wise)
Method
1. Heat oil in a pot. Add in B and fry a while.
2. Add in A and lemon grass and fry till fragrant
3. Add in the soya sauce, vinegar and stir thoroughly.
4. Add in the chicken, stir thoroughly.
5. Add in the fresh red and green chilies, simmer a while and the dish is ready to serve.
Noriah Zahari
Ingredient
2 chicken ( cut into 12 pieces each )
1 kilo coconut ( to make 6 cups thick coconut milk )
3 tbsp ground toasted coconut ( kerisik )
5 cloves garlic grind
4 stalks lemon grass
1 in. ginger
20 –25 stalks dried chilies
½ in. ginger
1 stalk lemon grass slice thinly
2 – 3 blades turmeric leaves
Method
1. Combine the grinded and the slice ingredients together with the coconut milk.
2. Cook over medium fire until the gravy gets thick and the oil forms at the top.
3. Add the chicken and stir occasionally.
4. Once the chicken gets cook, add the kerisik and salt. Simmer and the rending is ready to be serve with hot steaming rice.
Jamaliah Salwi
| Bahan: 1 ekor ayam (dipotong kecil)
1 labu bawang putih ditumbuk/blend 5 sudu besar cili boh 4 batang serai 5 tangkai daun kari 6 biji buah pelaga 1 batang kulit kayu manis 4 biji bunga cengkih ¼ cawan cuka ¼ cawan kicap manis
2 biji lada hijau Cara: 1. Perap ayam bersama bahan-bahan yang sudah dikisar selama ½ jam. 2. Panaskan minyak, tumis bunga cengkih, buah pelaga dan kulit kayu manis. 3. Masukkan ayam, serai, dan kacau hingga kelaur air ayam. 4. Biar ayam separuh masak, masukkan cuka, kicap, daun kari, sedikit gula dan garam secukupnya. 5. Masukkan lada yang telah dibelah dan biar kering sedikit sebelum menutup api. |
Pn Nuriah Zahari, “Perwakilan”Den Haag, 26 November 2004
Ingredient
1 kg beef - cut into bite size
1 can coconut milk
2 large onion – slice
4 cloves garlic - grind
2 cm ginger - grind
1 star anise A
4 cloves
4 cardamom seeds
2 tbsp tomato puree
2 tbsp grind chilies
1 tbsp kurma curry powder
½ cup cooking oil
Salt and sugar to taste
Method
1. Fry the large onions till golden brown.
2. Add in A till crisp and then add in the grinded ingredients, continue to fry till fragrant.
3. Stir in the grinded chilies, tomato puree and the kurma curry powder. Let it simmer for a while, stirring occasionally.
4. Add in the beef and let it simmer till tender.
5. Once the beef is tender, add in the coconut milk and stir thoroughly.
6. Salt and sugar to taste.
Noriah Zahari
| Bahan untuk daging: 3kg daging kambing (di potong kecil)
10 ulas bawang putih dikisar halus 10 biji tomato } dihiris 10 biji bawang besar } dihiris halus dan goreng garing 5 tsp serbuk cili 2 tsp serbuk ketumbar 2 tsp serbuk jintan manis 2 tsp serbuk jintan putih 2 tsp garam masala Bahan untuk bayam: 3 kg bayam 2 ulas bawang putih 2 tsp jintan putih
Cara untuk bayam: Masukkan bayam ke dalam periuk (tanpa air) dan biarkan sehingga masak. Setelah masak, tapis dan cincang bayam sehingga halus. Tumis bawang putih dan jintan putih sehingga wangi, dan masukkan bayam dan masak sehingga rata masakannya. Cara untuk daging: Tumis bawang putih dan halia sehingga wangi Masukkan serbuk cili, ketumbar, jintan manis, jintan putih dan garam masala dan tumis lagi sehingga naik baunya. Masukkan tomato hiris dan bawang goreng dan kacau lagi sehingga rata. Masukkan daging kambing, kacau sehingga rata dan biarkan sehingga masak (tutup periuk). Masukkan garam secukup rasa. Bila daging sudah empuk, masukkan bayam tadi, gaul rata dan masak sehingga sebati. |
Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April 2005
Ingredient
600g Spanish mackerel ( clean, debone and cut into small pieces )
1 tsp salt
5 eggs
10 stalks small chilies ( cili padi )
5 shallots
2 cloves garlic
2 stalks lemon grass grind
3 slices galangal
1 ¼ cm shrimp paste ( belacan )
1 tsp saffron powder
1 inch saffron root
2 blades saffron leaves slice thinly
20 blades kadok leaves
1 cup thick coconut milk
Banana leaves soften for wrapping
salt
Method
1. Marinate the fish meat with salt.
2. Beat the eggs and mix with the grinded and sliced ingredients.
3. Add in the coconut milk and salt. Mix well.
4. Put a tbsp full in the banana leaf. Wrap neatly and repeat till all the mixture are wrapped in individual leaf. Steam for 20 minutes.
Ingredient
5 cups sushi rice
5 cups water
Sushi powder
Sushi vinegar
Seaweed wrappers
Cucumber - cut into rectangular strips
Carrot - cut into rectangular strips
Omelette
Smoked salmon
Japanese mayonnaise
Method
1. Wash and cook the rice.
2. After the rice has cool down, stir in the sushi powder.
3. Using the bamboo mat, lay the seaweed wrapper on the mat.
4. Put a portion of the rice, spreading it 1/3 of the seaweed (on the top).
5. Place the cucumber, carrot, smoked salmon or the omelette or the mayonnaise, any combination on top of the rice.
6. Carefully wrap it around like a swiss roll cake.
7. Cut the sushi rolls into 4 – 5 portions.
Roselyn Chia
| |
| Bahan: 1 kg beras basmati (rendam 1/2 jam) 8 biji bawang besar (hiris nipis) 8 biji tomato (hiris nipis) 4 ulas bawang putih - ditumbuk 1" halia ditumbuk 1 tsp serbok cili 1 tsp serbok lada hitam 1 tsp serbuk jintan putih 1 tsp serbok ketumbar 1 cube stock ayam cengkeh, kayu manis, buah pelaga, bunga lawang, lada hitam, garam dan gula ikut rasa 1 ekor ikan wet salmon (potong kecil), di gaul bersama 1/2 biji lemon dan garam. Air sukatan beras
Cara: 1. Goreng bawang sampai kuning dan angkat. 2. Kurangkan minyak, tumis bahan yg ditumbuk hingga kuning, masukkan bawang goreng, tomato, rempah2, garam dan gula sampai hancur. Rasa garam, kemudian bahagikan kepada 2 bahagian sambal. Keluarkan 1 bahagian. 1bahagian lagi dikacau sampai pekat. 3. Masukkan 1 bahagian lagi dalam air sukatan beras, cengkih, kayu manis, bunga lawang, buah pelaga, lada hitam dan 1 cube stock ayam. Biarkan mendidih, masukkan beras dan masak seprti nasi biasa. 4. Goreng ikan hingga garing. Tuang bahagian sambal yang sudah pekat atas ikan dan digrill dalam jika suka.
Salad: Nenas, timun, lada merah, lada hijau, bawang besar - potong ikut suka. Gaul bersama lemon juice, gula dan garam.
|
Jamaliah Salawi, 20 December 2004
Bahan – bahan
Pes ikan
1 ekor ikan tenggiri (King Mackerel) - ambil isinya
garam secukup rasa
2 tsp tepung ubi
sedikit air
Sos manis
3 tbsp taucu
gula
garam (sedikit shj sbb taucu dah masin)
1 ulas bawang putih – dicincang minyak utk menumis shj
sedikit air
sedikit tepung (utk memekatkan sos)
Sos pedas
7 – 8 biji cili merah
sedikit air
sedikit cuka makan
½ biji limau nipis (lime or lemon) – diperah
gula
garam
1 ulas bawang putih
½ inci halia
Sup
1 ulas bawang putih
½ inci halia
1 tsp taucu
2 kiub ikan bilis (stok)
3 liter air
sedikit minyak utk menumis
garam secukup rasa
Penyediaan:
A. Pes ikan
1. Kisar isi ikan
2. Campurkan tepung ubi dan air garam
3. Isi pes ke dalam sayur-sayuran atau tofu
B. Sos manis
1. Panaskan minyak. Tumiskan bawang putih sehingga kuning dan masukkan taucu
2. Masukkan gula. Kacau hingga mendidih
3. Masukkan tepung dan garam
C. Sos pedas
1. Kisar kesemua bahan
2. Tuang dalam mangkuk
D. Sup
1. Panaskan minyak.Tumiskan bahan yg ditumbuk (bawang putih + halia) sehingga kuning dan masukkan taucu
2. Masukkan kiub ikan bilis
3. Masukkan air dan garam
Pn Shereen Johan, 23 Ogos 2005
Ingredient
1 kg. cucumber - cut into 5 cm rectangular pieces
½ kg. carrots - cut into 5 cm rectangular pieces
2 large onions - cut into 3 cm pieces
6 cloves garlic cut into 2
3 fresh red chilies
3 fresh green chilies
3 shallots grind
3 candlenut
2 tsp mustard seeds ( biji sawi )
2 tsp sesame seeds
4 tbsp vinegar
Salt, sugar and cooking oil
1 tbsp turmeric powder
Method
1. Mix cucumber, carrot, onions, garlic and the chilies with vinegar and salt.
2. Leave aside for 1 hour and drain the vinegar solution.
3. Fry the grind ingredients along with the mustard seed and sesame seeds till fragrant.
4. Stir in the turmeric powder.
5. Turn off the fire.
6. Stir the fried ingredients onto the vegetables; stir salt and sugar to taste.
7. The acar can be prepared a few days earlier before serving. It can also be kept long in air tight containers in the fridge.
Noriah Zahari
Ingredient
1 tsp turmeric powder
3 shallots grind
1 cm ginger
5 cm cinnamon stick A
A pinch mustard seed
1 fresh red and green chilies
3 tbsp cooking oil
2 tbsp sugar
1 ½ cup water
2 tbsp vinegar
Salt to taste
Method
1. Heat oil in a pot. Add in the grind ingredients and fry till golden brown.
2. Stir in A and continue to fry for a few minutes.
3. Stir in water, vinegar, chilies and the pineapple with a slow fire.
4. Add in sugar and salt to taste
5. Simmer, the dish is ready to be served.
Noriah Zahari
Ingredient
2 red onions - chopped
¼ tsp mustard seeds
¼ tsp black lentil
A pinch of asafetida
1 stalk curry leaves
1 ½ tbsp cooking oil
2 small tomatoes ( skin off )
2 green chilies grind
¼ tsp turmeric powder
Salt
Method
1. Heat the oil in the pot.
2. Add mustard seeds and lentils in the pot. Let it simmer for a while.
3. Add in the red onions, asafetida and curry leaves. Continue to fry till fragrant.
4. Lastly add the grinded ingredients and let it simmer for while.
5. The chutney is ready to be served.
Chandrika
Ingredient
7 cups* of basmati rice ( soak for 1 hour )
7 cups of water
1 cup of yogurt/evaporated milk
A little saffron
½ cup cooking oil + 2 tbsp ghee
5 shallots - slice
1 cm ginger grind
2 tomato fruits - slice
2 stalks coriander leaves - slice
2 stalks mint leaves - slice
4 cardamom A
5 cm cinnamon stick
4 cloves
A little yellow food coloring, salt, raisins and cashew nuts for garnishing.
Method
1. Fry A in oil a while and then add in the grind ingredients.
2. Continue frying till fragrant; add in the tomatoes, mint and coriander leaves. Fry till the leaves wilt.
3. Add in the water and saffron. Leave it to boil. Add in the rice and stir thoroughly. Close the lid and leave till rice is cook.
4. Once the rice is cook, add in the yellow coloring and stir.
5. The rice can be garnish with the raisins and cashew nuts before serving.
Noriah Zahari
Ingredient
1 kg. Basmati rice
1 kg. Water
½ kg. Carrot
2 cube chicken stock
5 shallots – slice
4 cloves garlic - grind
1 cm ginger – grind
4 cloves A
4 cardamoms
5 cm cinnamon stick
1tbsp fenugreek, soak in hot water
1 cup evaporated milk
Salt
2 blades screwpine leaves
Ghee and cooking oil
Method
1. Heat oil in the pot, add in the slice shallots. Fry till golden brown.
2. Add in A, fry, and then add in the grind ingredients. Continue to fry till fragrant.
3. Add in the fenugreek and water and let it boil.
4. Add in the carrot and let the carrot cook.
5. Add in the milk, salt and the chicken cube. Let it boil.
6. Add the rice and cover and let the rice cook.
Noriah Zahari
| Bahan A: 15 cawan beras basmati 3 tsp jintan putih sedikit Safron atau warna kuning telur
Bahan B: 1 ekor ayam (dipotong kecil) dikisar halus 4” halia 5 tbs serbuk cili 5 biji tomato } dihiris halus 10 biji bawang besar } dihiris halus dan goreng garing
Bahan C:
1 ikat daun pudina dihiris halus dan campurkan 4 biji tomato hiris Bahan D: campurkan 2 tsp garam masala Bahan E:
4 biji buah pelaga Rebus di dalam 2 cawan air sehingga air menjadi 1 cawan, ambil air rebusannya 2 biji black cardamom 1 tbs mace (kulit buah pala) 1 kuntum bunga lawang 5 biji bunga cengkih 1 tsp lada hitam Cara untuk nasi (A): 1. Rendam beras selama ½ jam. 2. Rebus air sehingga mendidih. 3. Masukkan jintan putih dan biarkan seketika . 4. Masukkan beras sehingga ¾ masak. 5. Tapis nasi yang sudah ¾ masak.
Cara untuk ayam (B): 1. Tumis bawang putih dan halia hingga wangi 2. Masukkan serbuk cili dan tomato hiris, kacau hingga wangi. 3. Masukkan ayam hingga masak. 4. Tambahkan garam secukup rasa. 5. Masukkan bahan C dan gaulkan sehingga rata dan sebati 6. Masukkan bahan D dan gaul lagi sehingga rata dan sebati 7. Masukkan air rebusan bahan E dan gaul lagi sehingga sebati. 8. Masukkan nasi yang sudah ¾ masak dan biarkan di dalam periuk sehingga hampir masak (jangan gaul). 9. Renjiskan warna kuning dan biarkan sehingga nasi masak (jangan di gaul). 10. Apabila nasi sudah masak, baru lah diadukkan. |
Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April 2005
