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kenny rogers
Tuesday, February 22, 2011
Thursday, December 16, 2010
Recipe Software : Seafood Salad
ingredients
serves 4 - 6
450 g (1 lb) cooked, peeled prawns
450 g (1 lb) seedless white grapes, halved if large
6 sticks celery, thinly sliced on diagonal
100 g (4 oz) toasted flaked almonds
100 g (4 oz) canned water chestnuts, sliced or diced
225 g (8 oz) canned lychees
1 small fresh pineapple, peeled, cored and cut into
pieces 280 ml (10 fl oz) mayonnaise 1 tbsp honey
1 tbsp light soy sauce
2 tbsps mild curry powder Juice of half a lime
Chinese cabbage or Belgian endive
450 g (1 lb) seedless white grapes, halved if large
6 sticks celery, thinly sliced on diagonal
100 g (4 oz) toasted flaked almonds
100 g (4 oz) canned water chestnuts, sliced or diced
225 g (8 oz) canned lychees
1 small fresh pineapple, peeled, cored and cut into
pieces 280 ml (10 fl oz) mayonnaise 1 tbsp honey
1 tbsp light soy sauce
2 tbsps mild curry powder Juice of half a lime
Chinese cabbage or Belgian endive
method
1. Combine the prawns, grapes, celery, almonds, water chestnuts and lychees in a large bowl. Trim off the top and bottom of the pineapple and quarter. Slice off the points of each quarter to remove the core.
2. Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.
3. Break the Chinese cabbage or endive and wash well. If using Chinese cabbage, shred the leafy part finely, saving the thicker ends of the leaves for other use. Place the Chinese cabbage on salad plates. Mix the remaining dressing ingredients thoroughly. Pile the salad ingredients onto the leaves and spoon over some of the dressing, leaving the ingredients showing. Separate endive leaves and arrange them whole. Serve remaining dressing separately.
2. Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.
3. Break the Chinese cabbage or endive and wash well. If using Chinese cabbage, shred the leafy part finely, saving the thicker ends of the leaves for other use. Place the Chinese cabbage on salad plates. Mix the remaining dressing ingredients thoroughly. Pile the salad ingredients onto the leaves and spoon over some of the dressing, leaving the ingredients showing. Separate endive leaves and arrange them whole. Serve remaining dressing separately.
Recipe Software : Fried Mee
Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
1 stalk of spring onion (cut into small pieces for garnishing purposes)
2 red chilies (sliced for garnishing purposes)
1 lime (cut into wedges)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Chili Paste:
- Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.
- Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
- Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Tuesday, April 6, 2010
Recipe Software : Dadar Pandan (Pandan-flavoured Pancakes)
Dadar Pandan / Ketayap (Pandan-flavoured Pancakes
)2 daun pandan / screwpine
leaves (tied together)margerine to grese
Filling Ingredients :
4 daun pandan / screwpine leaves (knotted & lightly crushed)
30 gram sugar
30 gram gula melaka / palm sugar
(crushed)1/4 cup water
2 cups white grated coconut
Pancake Ingredients :
250 gram flour
1 level tsp. salt
3 large egg
1 1/2 cups santan / coconut milk
8 daun pandan / screwpine leaves (ground)
Method :
To prepare filling :
- In a pan, combine screwpine leaves, sugar, gula melaka and water. Cook on low heat till blended.
- Add coconut and cook till liquid is absorbed, stirring constantly.
- Remove and spread out on plate to cool.
- Make a well in the flour. Breaks the eggs into it. Add more than half the santan. Stir with wooden spoon till blended. Beat briskly till frothy.
- Stir in remaining santan / coconut milk . Cover and let stand at least 10 mins.
- Heat a small pan on a medium flame. Use tied screwpine leaf to grease with margarine.
- Pour in 2 tbsb. of batter. Tilt pan to spread batter thinly crisp. Remove to a flat plate.
- Plase 1 dsp. filling along one edge. Tuck in the sides and roll up securely. Dish up. Repeat, using up all the ingredients.
- Serve warm or when cool.
Bon Bons)
PuffsMonday, April 5, 2010
with 
Recipe Software : Masak Lodeh ( Mixed Vegetables In Santan)
Masak Lodeh ( Mixed Vegetables
In Santan)
In Santan)Ingredients :
90 gm petai / pungent green beans
250 gm long brinjal / aubergines
(cut into cubes)
(cut into cubes)250 gm bunga kobis / cauliflower 
(cut into flowerettes)
(cut into flowerettes)125 gm tempe / fermented been curd
(cut into squares)
(cut into squares)500 gm large prawn
250 gm French bean
s
s5 red chillie
s (sliced slantwise)
s (sliced slantwise)4 tauhu kuning / yellow bean bean curd
(quartered & lightly fried)
(quartered & lightly fried)1 daun limau purut / lime leaf
900 ml thin santan / coconut milk
Salt to taste
300 ml thick santan / coconut milk
Ground Ingredients
185 gm shallots
125 gm garlic
2.5 cm dry shrimp
paste (dry-fried)
paste (dry-fried)1 stalk lemon gras
s (finely sliced)
s (finely sliced)2 slices galangal
1 tbs dried prawns (soaked and drained)
(soaked and drained)2 tsp salt
3 candlenuts 
(dry-fried)
(dry-fried)1 slice ginger
Method ;
1. Mix the ground ingredients and daun limau purut into the thin santan. Bring to the boil on medium flame, stirring constantly.
2. Add the petai, brinjal and cauliflower. Simmer till brinjal are just cooked.
3. add tempe and prawns. Boil for 2 mins. Add French beans and chillies. Simmer till just cooked.
4. Add tauhu and and seasoning to taste. Simmer till all vegetables are tender and the oil begins to separate.
5. Stir in the thick santan. Adjust seasoning. Bring to the boil once, stirring. Remove pan from flame. Dish up and serve hot.
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