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Recipes
Fresh Corn and Avocado Salsa
By pfwombat
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl
- 4 ears Sweet Corn
- 2 whole Very Firm Avocados, Diced
- 1/2 Red Onion, Diced
- 1/2 Jalapeno, Seeded And Finely Diced
- 1/2 Hot Chili Pepper, Seeded And Finely Diced
- 1 whole Juice Of Lime
- Plenty Of Chopped Cilantro
- Salt To Taste
- 1 Tablespoon Vinegar
- 1 teaspoon Sugar (optional)
Chocolate rolled-out cookie
By pfwombat
Preheat oven at 350 degrees
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa
Dry Mee Siam
By pfwombat
1. Heat oil and fry ground ingredients
- A
- 500 g bee hoon (vermicelli)(I used the thick ones meant for laksa)
- 1/2 cup shelled prawns (I omitted this and used sliced fish cake)
- B (to be ground)
- 2 teaspoons belachan
- 3 cloves garlic
- 10 dried chillies, soaked to soften
- 12 small onions
- C
- 50 g dried prawns/hae bee/udang kering, soaked and ground
- 1 and 1/2 tablespoons preserved soya bean paste/tau cheo
- 2 big onions, sliced
- 2 handfuls of bean sprouts/tau gay
- 1 tomato, sliced
- Oil
- 1 tablespoon assam, soaked in 300g water and strained
- sugar to taste (I used 2 tablespoon gula melaka syrup)
- D (save some for garnishing)
- 3 pieces tau kwa, fried and cubed
- 2 eggs, beaten and made into omelette, cut into strips
- a bunch of chives, cut into 3-cm lengths
- limes
- fried shallots
Miso Glazed Chicken Chop
By pfwombat
1) Defrost chicken and rinse under running water for at least 5 min to rid the frozen smell 2) Dry the chicken chop
- 2 pcs frozen chicken chop
- Marinade
- 3 tbsp white miso
- 2 tbsp mirin
Chocolate Crispy Ball
By pfwombat
1) Melt 2/3 of chocolate to 50 C then add rest of the chocolate to reduce the tempreture to 30 C 2) Mix the crispy
- 150 g 52% chocolate
- 120 g crispy bits
- 50 g carmalised almonds
- 20 g dried cranberries
BUAH KELUAK AYAM
By pfwombat
Method 1 A - Marinate chicken for 20 minutes 2 B - Grind to a fine paste (Rempah) 3 C - Heat a frying pan until...
- Chicken preparation
- 4 kg chicken, chopped or 25 large thighs (each chopped into 2 parts)
- 3 tsp salt
- Rempah
- Extract 250 g pulp from the buah keluak nuts, pounded
- 550 g shallots
- 85 dried chillies
- 15 candle nuts
- 1 1/2 inch galangal
- 1/2 inch turmeric
- 5 cloves garlic
- 1/2 inch blachan(shrimp paste)
- 2 stalks lemon grass
- 2 tsp coriander powder
- 7 Tbsp tamarind paste. Add 40 oz water Strain and use only the tamarind juice
- Coconut grated. Add 1/2 cup and squeeze for milk.
Sayur Loday
By pfwombat
Vegetable Curry
- Rempah:
- 300 g turnip, julienne
- 160 g cabbage, julienne into 2 inch strips
- 160 g long beans, julienne
- 160 g French beans, julienne
- 160 g carrots, julienne
- 2 sheets of bean curd skin
- 300 g fish cake, sliced
- 1/2 coconut cream
- 1 l water
- 150 ml chicken stock
- 1 onion, sliced
- 2 tbsp dried prawns, pounded
- 1 tbsp salt
- 10 tbsp oil
- 5 candlenuts
- 20 shallots
- 2 cloves garlic
- 15 dried chillies
- 1 tbsp shrimp paste (blachan)
- 1/4 tsp tumeric powder
- 1 thumbsize lengkuas, mashed
Soya Fried Prawns
By pfwombat
1) Prepare and trim the head of the prawns 2) Heat the oil on high fire, and toss the prawns for a while then lowe
- 1/2 bowl light soya sauce
- 1 1/2 tbsp sugar
- 600 g medium sized prawns
- 6 tbsp Chinese wine
- Oil
- 5-7 sprigs spring onion chopped
Oatmeal Chocolate cookie
By pfwombat
1) Preheat the oven to 375F
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 8 tablespoon unsalted butter (1 stick), soften plus more for the pans
- 6 tablespoons granulated sugar
- 6 table spoons light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon water
- 1 cup rolled oats
- 6 oz semisweet chocolate chip
Nonya Fried Chicken
By pfwombat
1) Combine all the spice paste ingredients together in a mixing bowl
- Spice paste :
- 1.5 kg chicken cut into 16 pieces
- 1 cup oil for frying
- 4 shallots pounded
- 2 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1/4 tsp clove powder
- 1/2 tsp cinnamon powder
- 1 tsp turmeric powder
- 1 tsp ground black powder pepper
- 1 tsp salt
- 1 tsp sugar
- 100 ml coconut cream (optional)
- Sauce :
- 1 tsp mustard powder
- 3 tbsp Worcester/HP sauce
- 2 tsp sugar
- 2 tsp lime juice
- 1 tsp light soya sauce
- 2 red chillies, sliced