Teriyaki Chicken Rice Bowls

 

Do give it a try.

Things You'll Need:

• 4 boneless chicken breasts
• 1 bag of prepackaged broccoli, baby carrots and cauliflower
• Bottle of Teriyaki Sauce (try low sodium for a healthier option)
• 1 box of brown rice
• Medium Skillet
• 2 Mid-Sized Pots with covers
• No-stick vegetable oil spray
• Vegetable Steamer
• 1 Medium-Large Spatula
• 3 hot plates

 

Step 1

Prepare brown rice as directed on box. Fill one of the pots with water until the entire bottom of the pot is covered in water and place on stove.

Step 2

Place vegetable steamer inside the pot and turn stove on to low heat. Arrange carrots on the bottom of the steamer, and place broccoli and cauliflower on top. Cover. Occasionally check the vegetables, and when they start to lose their vibrant color they will be done. You can also stick a fork in one to test its tenderness. Carrots take the longest to soften.

Step 3

Cut boneless chicken breasts into smaller pieces, as desired. Spray skillet with no-stick vegetable oil spray. Place chicken breasts on the skillet and turn on stove to medium heat.

Step 4

Using spatula, carefully flip the chicken breasts once they have turned white, and flip again once they have turned a more tan hue. Lower heat and pour 2-4 tbsp.., as desired, onto the chicken breasts, thoroughly flipping chicken breasts to cover them in teriyaki sauce. Turn off all stoves.

Step 5

Place rice in bowls, and then cover the rice with vegetables and the chicken breasts. Add more teriyaki sauce as desired. Bon Appetite!

Agar-Agar For Desert..yummy

This is a wonderful desert which you can prepare for your family or guest. They will simply love it. one more please!

Agar is also a popular thickener and gelatin substitute used in dessert dishes.

Step1

Agar is a versatile, neutral-tasting seaweed. A kinder, less processed thickening agent than gelatin, which is made from cows' hooves, agar is commonly used in Asian desserts. The name comes from the Malay word "agar," which means "jelly." In Japan, agar is known as "kanten."

Step2

Dissolve agar in hot or boiling liquid for at least 1 to 2 minutes to unleash its powerful gelling properties. It's best to let agar flakes sit in the liquid, usually fruit juice or soy milk, at room temperature for about 10 minutes before bringing the liquid to a boil to ensure everything is thoroughly mixed.

Step3

You can substitute powdered agar for equal amounts of gelatin.If you're using agar flakes, you'll need to up the quantity 3:1, for example, 3 teaspoons [1 tbsp.] agar flakes = 1 tsp agar powder.Generally speaking, for a "jello-like" texture, you'll need about 2 teaspoons of powder or 2 tbsp. of flakes added to about 2 cups of liquid. Use less for mousses, more for "jigglers."

Step4

With highly acidic fruits like strawberries, you'll need to add more agar.Certain fresh fruits, including pineapple, kiwi, mango and peaches, actually disable agar's gelling properties. You can still use these fruits--you just need to cook them first.

Step5

Buying agar powder or flakes in a health food store is expensive--usually about $6 for about 6 tablespoons. To save money, buy large packets of whole agar in an Asian grocery, and then gently pulse it into flakes in the food processor. The result? A few years' supply for only about $1.40.

Nasi Lemak ( Malaysian Coconut Rice)

 

This is a very popular menu for breakfast among Malaysians.

This rice dish is usually served with fried anchovies, sweet chilli and eggs. It can also be served with regular curries, or vegetables dishes.

The ingrediants:

• 2 cups rice

• 2.5 cups water

• 2 pandan leaves (screwpine leaves)

• 3 shallots, finely chopped

• 10 tsps thick coconut milk

• 1 slice ginger

• sugar and salt to taste

Step 1

Rinse the rice until the water is no longer cloudy. Chop the shallots and slice ginger.

Step2

Place the rice and water in the rice cooker.

Step3

Place all other ingredients into the rice cooker. The fragrant aroma of this dish will appear as the rice begins to cook. Enjoy

Chicken Laksa Recipe - Malaysia’s Favourite Curry Noodles at Home

 

Do try this recipe out..happy cooking and dining…

Laksa is a Malaysian Curry served with noodles.

This recipe is for a chicken curry cooked with coconut milk, prawns, lemon grass, chilies and tofu. Sprinkled with crunchy bean sprouts and spring onions and served on top of noodles. The flavors in the laksa curry are amazing. This recipe is very easy to make once you have gathered the essential ingredients.

A Laksa recipe has a lot of ingredients in it. This recipe gives out a authentic laksa flavor, so try not to substitute or omit certain ingredients. If you haven't tried a laksa before, you must try this recipe. It is a great way to have chicken and noodles.

The ingredients for this laksa recipe are

• 750gms-1 Kg of chicken (on the bone cut into 12 pieces)

Blend together the following with little water

• 3 medium onions
• 4 Tbsp chopped ginger and garlic
• 3 Tbsp dry prawns
• 3 Tbsp roasted peanuts (unsalted)
• 2 fresh red chillies (These chilies are very hot, so use carefully).

Other ingredients are

• 3 Tbsp oil
• 1 Tsp turmeric powder
• 2 Tsp coriander powder
• 2 Tsp shrimp paste or dried shrimp powder
• 1 Tbsp sesame oil
• 3-4 stalks of crushed lemon grass (6 inches from root, not the leaves)
• 200ml coconut milk (ready made).
• 1 Tsp kashmiri red chili powder (it's not hot, it's just to enhance the color. You can use any other mild paprika for the color).
• 1 Tbsp lime or lemon juice
• 1 Tsp red wine vinegar
• 2 Tsp sugar
• 100gm tofu (bean curd-fried and cut into 1cm x 1 ½ inch pieces)
• 100gm bean sprouts
• 6-7 spring onions chopped
• Noodles 1 packet (any egg noodles)

Boil the chicken in 1 liter of water, till it is cooked. Remove the pieces from the water and reduce the water to about 750 ml. This will form the stock.

Heat the oil in a big pan and fry the blended paste. Add turmeric, coriander, shrimp paste, sesame oil, lemon grass and red chili powder. Fry till dry and the oil separates from the paste.

Add the chicken pieces, stir for a few minutes. Strain the stock into this.

Bring to a boil (don't worry if the chicken gets a bit overcooked, it should be that way).

Reduce the heat and add the coconut milk, lime juice, vinegar, sugar and some salt. Followed by the tofu.
Stir a little.The gravy should be almost watery (although the coconut milk will make it a little dense).

So if need be add a little hot water. Simmer some more.

Meanwhile, boil the noodles and strain. Save the strained water from the noodles in a bowl.

Put the bean sprouts in a strainer and pour this water on it.

To serve, put the noodles in a deep bowl. Top it with the chicken laksa and lots of gravy.

Sprinkle with the bean sprouts and spring onions. Eat it hot.

Enjoy the taste and flavor of this malaysian recipe.

Penang Nyonya Cooking

 

A book to look for Penang Nyonya delicacies

 

 

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Malaysian very own Char Kuey Teow

Malaysians simply loves kuey teow..You can get it everywhere

Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread. Char kway teow was originally stir-fried in lard and it got a reputation as unhealthy. But using vegetable oil makes a much healthier dish with much of the flavor. Other spellings: chow kueh teow, char koay teow, char kuay teow.

Baked sardines with baby carrots and courgettes

Try out this delicious Indian resipe

Fresh summer sardines are a treat – add a touch of spice with this unusual Indian recipe.

• Cost per serving: £1·53
• Serves: 4
• Takes: 35mins

Ingredients

• 8 medium sardines
• 1tsp olive oil
• 1tbsp vegetable oil
• 1 red onion, sliced
• 2tsp cumin
• 1tsp ground coriander
• 200g (7oz) baby carrots
• 200g (7oz) baby courgettes
• 1 lemon, juiced

What to do

• Wash and clean the sardines and dry with kitchen paper. Heat the oven to Gas 4, 180°C, 350°F. Brush a nonstick tray with olive oil, lay out sardines and cook for 8-12 minutes.
• Heat vegetable oil in a large, nonstick pan, add onion and sauté for 3 minutes. Add the cumin and coriander. Mix well.
• Top and tail the carrots and courgettes and slice in half lengthways. Add the carrots to the pan and cook on a medium heat for 5 minutes. Add the courgettes and cook for a further 4 minutes.
• Pour in the lemon juice and increase the heat for a final minute. Serve, topped with the baked sardines.

Fish, tomato, pepper and orange stew

Check out the recipe...yummy...simply love it

• Serves: 4
• Takes: 25mins

Ingredients

• 1 onion, peeled and chopped
• 2tbsp vegetable oil
• 1 red and 1 orange pepper, deseeded and sliced
• 400g can chopped tomatoes
• rind and juice 2 oranges
• 400g (13oz) frozen fish

What to do

• Gently fry the onion in the oil for 5 minutes until softened. Add the peppers and cook for another 3-4 minutes.
• Add the tomatoes, orange rind and juice and bring to boil. Add fish and cook for 10-15 minutes, until flesh flakes easily. Serve with jacket potatoes and steamed vegetables.