Long island iced tea


Ice cubes
15 ml white rum
15 ml vodka
15 ml gin
15 ml cointreau
15 ml tequila
½ teaspoon lime juice
Cola , to top up
Lime wedge, to garnish
Half-fill a highball glass with ice cubes. Pour in white rum, vodka , gin , cointreau,tequila and lime juice, then top up with cola. Stir well with a swizzle stick to combine. Garnish with a wedge of lime.

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Liquorice allsort


15 ml black sambuca
Ice cubes
15 ml strawberry liqueur
15 ml Malibu
60 ml cream
Liquorice allsort , to garnish

Method :
Half-fill a cocktail shaker with ice. Add the black sambuca, strawberry liqueur, Malibu and cream. Shake well to mix . Strain into a chilled cocktail glass and garnish with a liquorice allsort on the rim.

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Jelly bean


Ice cubes
30 ml sambuca
10 ml raspberry cordial
Lemonade , to top up
Jelly beans, to garnish

Method :
Fill a cocktail glass with ice . Pour in the sambuca and raspberry cordial, then top up with lemonade. Garnish with jelly beans.

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Ice cubes
30 ml lemon liqueur
30 ml cointreau
30 ml vodka
30 ml lemon juice
30 ml pineapple juice
Pineapple leaves, to garnish

Method :
Half-fill cocktail shaker with ice. Pour in the melon liqueur, cointreau, vodka , lemon juice and pineapple juice. Shake well, and strain into large , chilled cocktail glass . Garnish with pineapple leaves.

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Ice cubes
60 ml pineapple juice
10 ml chyerry brandy
45 ml white rum
Steammed cocktail cherry, to garnish

Method :
Half – fill a cocktail shaker with ice. Pour in the pineapple juice , cherry brandy and white rum . Shake well, and strain into a cocktail glass half-filled with ice. Garnish with a cherry.

Read more “Havana”  »»

Full moon


Ice cubes
30 ml white rum
30 ml kahlua
1 teaspoon sugar
Pinch ground cloves
Pinch ground cinnamon
150 ml cold espresso coffee
30 ml cream

Method :
Three – quarters fill a highball glass with ice , pour in the rum and kahula, and add the sugar . Stir well until the sugar has dissolved, then add the cloves and cinnamon , and top up with cold espresso coffee. Float the cream over the top , by carefully pouring it over thye back of a teaspoon.

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Cherry bombe


Ice cubes
30 ml gin
15 ml cherry brandy
15 ml lime juice
15 ml cointreau
1 teaspoon grenadine
Dash bitters
Pineapple juice , to top up
Pineapple wedge, to garnish
Pineapple leaves , to garnish

Method :
Half – fill a cocktail shaker with ice . Pour in the gin , cherry brandy, lime juice,cointreau, grenadine and bitters. Shake well and strain into a highball glass, half-filled with ice. Top up with pineapple juice and garnish with a pineapple wedge and leaves.

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Bourbon sour


Ice cubes
80 ml lemon juice
1 ½ teasoopon sugar syrup
60 ml bourbon
Soda water , to top up
Stemmed cocktail cherry, to garnish
Slice of orange, to garnish

Half – fill a cocktail shaker with ice. Pour in the lemon juice, sugar syrup and bourbon, shake well and strain into the highball glass half-filled with ice. Top up with soda water and garnish with the cherry and slice of orange.

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Brandy Alexander


Ice cubes
30 ml brendy
30 ml brown cream de cacao
30 ml cream
Grated nutmeg, to garnish
Half- fill a cocktail shaker with ice. Pour in the brandy, cream the cacao and cream, and shake well to combine. Strain in to a chilled martini glass and dust with nutmeg grated over two crossed straws.

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Blood mary


3 ice cubes
45 ml vodka
4 drops Tabasco
Teaspoon Worcestershire sauce
10 ml lemon juice
Pinch salt
1 grind black pepper
70 ml chillied tomato juice
1 celery stick

Method :
Place ice cubes in high ball glass, pour in the vodka, then add the Tabasco, Worcestershire sauce and lemon juice. Add the salt and pepper , then pour in the tomato juice, and stir well. Allow to sit for a minute and garnish with a crisp, fresh stalk of celery.

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Blackberry spritzer


Ice cubes
30 ml grand marnier
15 ml cream de cassis
10 ml lemon juice
6 blackberries
Soda water , to top up

Method :
Half – fill a high ball glass with ice , and pour in the grand marnier, cream de cassis and lemon juice. Add the blackberries and top up with soda water .

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Banana smoothe


1 cup ice cubes
30 ml cointreau
30 ml banana liqueur
60 ml cream
½ banana pieces , peeled and sliced
Banana piecies , to garnish

Method :
Place the ice , cointreau,banana ,liqueur , cream and banana in a blender , and blen until smooth. Pour into a chilled cocktails glass and garnish with skewered banana slices , coated in desiccated coconut.

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Bubor gandum ( wheat grain dessert with coconut milk and palm sugar )


100 g ( ½ cup ) gandu ( whole wheat grain ), covered with boiling water, soaked 2 hours ,drained
1 ½ litres ( 6 cups ) water
500 ml ( 2 cups ) thick coconut milk
¼ teaspoon salt
50 g ( ¼ cup ) palm sugar . finely chopped
2 pandan leaves , raked with a fork , knotted
2 tablespoon white sugar , or more taste

Method :
Put the gandum and water in a large saucepan and bring to the boil, stirring several times. Cover and simmer , Stirring occasionally for 1 hour.
Add the coconut milk,salt , palm sugar and pandan leaves. Brig to the boil , lower heat and simmer uncovered. Stir occasionally until grains are soft and the liquid has greatly reduced , about 1 ½ hours.
Taste and add sugar as desired. Discard the pandan leaves,transfer to four bowls and serve warm or at room temperature.

( gandum are dried whole wheat grains that are boiled in water for use in asian desserts ; they are sold in asian supermarkets )
( Serves 4,preparation time 2 hours, cooking time 2 ½ hours )

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Kari ayam ( mild chicken curry )


3 tablespoon chicken or meat curry powder
3 tablespoon water
6 shallots , chopped
3-4 cloves garlic, chopped
3 cm ( 1 ¼ in ) fresh ginger ,chopped
60 ml ( ¼ cup ) oil
1 whole chicken ( about 1 ½ kg/3 lbs ) cut in serving portion, or 1 kg ( 2 lbs ) chicken pieces
½ cup freshly grated coconut ( about 50 g ),toasted in a dry pan until brown , processed until the oil comes out
1 wholes star anise
2 cloves
1 cinnamon stick ( about 3 cm /1 ¼ in )
750 ml ( 3 cups ) thin coconut milk
1 teaspoon salt
2 medium potatoes, peeled and quartered
2 medium ripe tomatoes, quartered

Method :
Mix the curry powder with water to make a paste and set aside.Process the shallots , garlic and ginger to a smooth paste in a spice grinder , adding a little of the oil if necessary to keep the mixture turning.
Heat the oil in a wok and stir-fry the processed mixture over low-medium heat, 4 minutes. Add the curry paste , stir-fry 2 minutes, then add chicken , grated coconut,star anise ,cloves and cinnamon. Stir- fry for 2 minutes then add the thin coconut milk, salt and potatoes . Bring to the boil ,strring occasionally.
Lower heat and simmer uncovered , stirring occasionally , until the chicken and potatoes are cooked ,about 25 minutes, adding a little water if the sauce begins to dry. Add the tomatoes , simmer 4 -5 minutes, then transfer to a serving dish.

( serve 4-6 , preparation time 20 mins,cooking time 45 mins )

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Ikan moolie ( fish in coconut gravy )


8 shallots , chopped
3 large red chillies , chopped
1 ½ tablespoons oil
250 ml ( 1 cup ) thin coconut milk
½ teaspoon turmeric powder
1 stem lemongrass, thick bottom half only,bruised and sliced in 3-4 pieces
1 thin slices asam gelugor ( dried garcinia )
½ teaspoon salt
600 g ( 1 ¼ lbs ) white fish fillets
125 ml ( ½ cup ) coconut cream

Method :
Grind shallots and chillies to a paste in a spice grinder or mortar and pestle. Heat oil in a saucepan and add the paste. Stir-fry over low-medium heat, 4 minutes.
Slowly stir in the thin coconut milk and turmeric, then add lemongrass , asam gelugor and salt. Bring to the boil, stirring constantly, then add the salt and simmer gently until the fish is cooked through, 5-8 minutes depending on the thickness of the fish.
Add the coconut cream and heat. Stir gently until the sauce thickens, then transfer to a serving bowl. Serve with white rice.
( serve 4,preparation time 15 mins,cooking time 15 mins )
Asam gelugor or dried garcinia is used to provide a saurness to some malay and nonya dishes. It may be substituted with pulp.

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Bah kut the ( pork ribs soup )


3 litres ( 12 cups) water
10 cloves unpeeled garlic, washed
30 g ( 1 oz ) paket bah kut the seasonings
700 g ( 1 ½ lbs ) pork ribs
6 dried black Chinese mushrooms ,soaked in hot water for 10 minutes, stems discarded
100 g ( 3 ½ oz ) button mushroom ( optional )
200 g Chinese cabbage, cut into 2-cm ( ¾ -in ) sections and scalded with boiling water ( about 2 ½ cups )
4 tau pok ( fried bean curd squares ) each sliced in half
4 table spoons ( ¼ cup ) soy sauce
1 teaspoon sugar
1 spring coriander leaves ( cilantro ) to garnish

Method :
Put the water and garlic in a pot and bring to the boil. Add herbs, chicken or pork ribs and both lots of mushroom. Return to the boil ,then lower heat and simmer over medium-low heat for 45 minutes or until meat is tender.
Add the cabbage ,tau pok , soy sauce and sugar to the pot. Dish into a casserole and garnish with coriander leaves. Serve hot with hot rice and sliced red chillies and dark soy sauce on the side.
( serves 4,preparation time 15 mins,coocking time 45 mins- 1 hour )

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Stir – fried beef with ginger and egg


300 g ( 10 oz ) beef fillet or striploin
1 tablespoon cornflour
60 ml ( ¼ cup ) oil
4 cm ( 1 ½ in ) young ginger , cut in matchstick shreds
4 stalks spring onions, coarsely chopped
60 ml ( ¼ cup ) water
1 egg , lightly beaten

Marinade :
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
½ teaspoon sugar

Method :
Chill the beef in the freezer for 15 minutes, then cut across the grain into very thin slices.
Put the beef into a bowl , sprinkle with cornflour and toss to coat well. Add all the marinade ingredients and mix well. Marinate for 30 minutes.
Heat the oil in wok for 30 seconds. When moderately hot, add the ginger slices and stir-fry until golden and crips, aboute 1 minute. Remove and drain on paper lowel.
Increase the heat and stir-fry beef over very high heat,1 minute. Add spring onions and stir-fry 15 seconds. Add water, then immediately pour in the egg and stir until set,about 5 seconds. Transfer immediately to a serving dish, garnish with fried ginger and serve with hot streamed white rice.

(Serves 4, preparation time 20 mins + 30 mins marinating,cooking time 5 mins )

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Long beans stir-fried with dried prawn sambal


2 teaspoons dried prawns, soaked in hot water to soften.
4 shallots, chopped
2 large red chillies,sliced
2 cloves garlic
1 teaspoon belachan ( dried prawn paste ) toasted
2 tablespoons oil
400 g ( 14 oz ) long beans or green beans, cut in bite-sized lengths
60 ml ( ¼ cup ) water
½ teaspoon salt, or more to taste

Method :
Grind the dried prawans , shallots, chillies,garlic and belachan in a spice grinder or blender or mortar and pastle, until mashed but not turned into a smooth paste.
Heat the oil in a wok and add the ground belachan mixture. Stir –fry over low-medium heat until fragrant, about 4 minutes. Increase the heat , add the long beans and stir-fry until well coated, about 1 minute.
Add 60 ml ( ¼ cup ) of the water and salt and stir- fry the beans over high heat, adding more water as required. Cook until the beans are tender and all the water has evaporated, then serve hot with plain rice.
( serve 4-6,preparation time 20 mins ,cooking time 8 mins )

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Kangkung tumis belachan


450 g ( 1 lb ) kangkung ( water convolvulus )
¾ teaspoon belachan ( dried prawn paste ), toasted until dry and crumbly
125 ml ( ½ cup ) warm water
1 teaspoon rice wine
1 tablespoon oil
1 medium red or brown onion , sliced
2 cloves garlic, smashed and finely chotpped
1 red chilli, sliced

Method :
Wash the kangkung in several changes of water to remove grit. Cut the stalks and leaves into 5-cm ( 2-in ) lengths. Discard the though lower portion of the stalks. Drain and set aside.
Put the belachan into a small bowl and mash using the back of a spoon . Add the water and rice wine and stir until the belachan is dissolved.
Heat the oil in a wok for 30 seconds. When it is moderately hot,add the onion , garlic and chilli and stir- fry for 1 minute, mixing thoroughly.
Add the belachan mixture to the wok. Cook , stirring frequently , until the kangkung is tender, about 3 minutes. Serve hot.

(Serves 4,preparation time 15 mins,cooking time 5 mins )

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Potato Rice


2 tablespoon ghee
6 cm ( 2,5 in ) cinnamon stick, broken in two
4 cloves
4 cardamoms
2 bay leaves
300 g ( 1 ¾ cups ) basmati rice or long grain rice, washed and drained
600 ml (2 1/3 ) water
300 g ( 1 ¾ cups ) peeled potatoes, diced
1 teaspoon turmeric powder
½ teaspoon garam masala
1 ¼ teaspoon salt

Heat the ghee over medium heat and fry the cinnamon, cloves , cardamoms and bay leaves until aromatic. Add the drained rice and stir fry for 1 minute. Turn off heat.
Bring water , potatoes, turmeric powder, chilli powder, garam masala, and salt to the boil. After it has boiled after 3 minutes, add the rice. Lower the heat and cook until the rice is cooked, about 10 to 15 minutes. Remove whole spices and serve.
( serve 2,preparation time 1o mins,cookin g time 25 mins )

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Banana appam


440g ( 2 cups ) rice . soaked for 4-5 hours , drained
440 g ( scant 0,5 cup ) grated coconut
1 ripe banana, about 125 g ( 4 oz )
125 ml ( 0,5 cup ) coconut water
0,5 teaspon salt
0,5 teaspon bicarbonate of soda

Method :
Blend the rice,coconut ,banana and coconut water into a satiny smooth paste, add the salt and aside, covered,for 5 hours to ferment at room temperature ( 28 C ). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
Add the sodium bicarbonate and mix well. Add a little water if needed. The batter should flow freely of a spoon.
Heat a frying pan over medium-low heat, and grease it lightly. Pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan with a lid. Cook until the underside is browned, 8 to 10 minutes
Serve hot with coconut chutney, coconut milk or brown sugar.

( make 6 pieces,preparation time 20 mins,fermentation time 5 hours,cooking time 1 hour )

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Grilled bananas


Serves 4
55 g /2 oz block creamed coconut , chopped
150 ml/5 fl oz double cream
4 bananas
Juice and rind of1 lime
1 tbsp vegetable or peanut oil
50 g/ 1 ¾ oz dry unsweetened coconut

Put the creamed coconut and double cream in a small saucepan and heat gently until the coconut has dissolved. Remove from the heat and set aside to cool for 10 minutes, than whisk until thick but floppy.
Peel the bananas and toss in the lime juice and rind. Lightly oil a preheated griddle pan and cook the bananas ,turning once, for 2-3 minutes, until soft and browned.
Toast the dry unsweetened coconut on a piece of foil under a grill until lightly browned. Serve the bananas with the coconut cream, sprinkled with the toasted coconut.

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Mixed fruit salad


Serves 4
1 papaya, halved, peeled and deseeded.
2 bananas , sliced thickly
1 small pineapple, peeled, halved cored and sliced
12 lychees, peeled if fresh
1 small melon , deseeded and cut into thin wedges
2 oranges
Grated rind and juice of 1 lime
2 tbsp caster sugar

Arrange the papaya, bananas,pineapple,lychees and melon on a serving platter. Cut off the rind and pith from the oranges. Cut the oranges slices out from between the membranes and add to the fruite platter. Grate a small quantity of the discarded orange rind and add to the platter.
Combine the lime rind and juice and the sugar. Pour over the salad and serve.

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Lychee & ginger sorbet


Ingredients :
Serves 4
2 tbsp lime juice
2 egg whites
3 tbsp preserved ginger syrup
800 g/1 lb 12 oz canned lychees in syrup
Star fruite slices and slivers of preserved ginger, to decorate

Method :
Drain ythe lychees, reserving the syrup. Place the lychees in a food processor or blender with the lime rind, juice and preserved ginger syrup and process until completely smooth. Transfer to a large bowl.
Mix the puree thoroughly with the reserved lycheesyrup, than pour into a large, freezerproof container and freeze for 1-1,5 hours, or until slushy in texture. Alternattively, use a ice cream machine.
Remove from the freezer and whisk the egg whites in a clean, dry bowl until stiff, than quickly and lightly fold in to the ice mixture.

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Bananas in coconut milk


Ingredients :
Serves 4
4 large bananas
350 ml/12 fl oz coconut milk
2 tbsp caster sugar
pinch of salt
1 tsp orange flower water
1 tbsp cooked mung beans
Fresh mint sprigs, to decorate.
Method :

Peel the bananas and cut them in to short chunks. Place in a large saucepan with the coconut milk, sugar and salt. Heat gently until boiling and simmer for 1 minute. Remove the pan from the heat.
Sprinkle the orange flower water over the banana mixture. Stir in the mint and spoon into serving dish.
Place the mung beans in a heavy-based frying pan and cook over high heat until they turn crips and golden, shaking the pan occasionally. Let the beans cool slightly, then crush lightly in a mortar using a pestle.
Sprinkle the toasted beans over the bananas and serve warm or cold , decorated with mint springs

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Banana and Coconut Ice cream


Ingredients :
Serves 6-8
2 bananas
225 g/8 oz icing sugar
3 oz/85 g block creamed coconut , chopped
600 ml/20 fl oz double cream
1 tsp lemon juice
fresh fruite, to serve

Method :
Put the creamed coconut in a small bowl. Add just enough boiling water to cover and stir until the coconut is dissolved. Let cool.
Whip the cream with the sugar until thick but still floppy. Mash the bananas with the lemon juice and the whisk gently into the cream,along with the cold coconut.
Transfer to freezer proof container and freeze over night. Serve in scoops with fresh fruit.

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Minced chicken skewers


Ingredients :

Serves 4
450 g/1 lb minced chiken
1 onion , chopped finely
1 fresh red chilli , deseeded and chopped
2 tbsp thai red curry paste
1 tsp jiggery or soft light brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 egg white
8 lemon grass stalks
Boiled rice with chopped..spring onion, to serve.

Method :

Combine the chiken , onion ,chilli, curry paste and sugar in a bowl and stir well to make a thick paste. Stir in the ground coriander, cumin and egg white and mix again.
Divide the mixture in to 8 equal portion and squeeze them around each of the lemon grass stalks. Arrange on a griddle pan and cook under high heat, turning frequently, until browned and cooked through. Serve hot with the rice with the spring onion stirred through it.

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Hot Beef & Coconut Curry


Ingredients :
Serves 4
400 ml/14 fl oz coconut milk
2 tbsp thai red curry paste
2 garlic cloves , crushed
500 g/1 lb 2 oz braising steak
2 fresh kaffir lime leaves , shredded
3 tbsp lime juice
2 tbsp thai fish sauce
1 large fresh red chilli, deseeded and sliced
0,5 tsp ground turmeric
Salt and pepper
2 tbsp chopped fresh basil, leaves
2 tbsp chopped coriander, leaves
Shredded coconut,to garnish freshly cooked rice, to serve

Method :
Place the coconut milk in a large saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes, or until it has thickened. Stir in the curry paste and garlic and simmer for a further 5 minutes.
Cut the beef in to 2-cm/3/4-inch chunks. Add to the pan and bring to the boil, stirring constantly. Reduce the heat and add the affir lime leaves, lime juice , fish sauce, sliced chilli, turmeric and 0,5 teaspoon of salt
Cover the pan and continue simmering for 20-25 minutes, or until the meat is tender, addin a little water if the sauce looks too dry.
Stir in the basil and coriander ans season to taste with salt and pepper. Sprinkle with seredded coconut and serve with freshl cooked rice.

Read more “Hot Beef & Coconut Curry”  »»

Fish Curry


Ingredients :
Serves 4
2 tbsp Thai soy sauce
4 tbsp fish sauce
Juice of 1 lime
1 fresh red chilli,deseeded and chopped
350 g/12 oz salmons fillets,skinned and cut into cubes
350 g/12 oz monkfish fillet,cute into cubes
3 kaffir lime leaves
400 ml/14 fl oz coconut milk
1 tbsp thai red curry paste
1 lemon grass stalk ( white part only ), chopped finely
225 g/8 oz jasmine rice,boiled
4 tbsp chopped fresh coriander

Method :

Combine the lime juice, half the fish sauce and the soy sauce in a shallow, non-metalic dish. Add the chilli and the fish, stir to coat ,cover with clingfilm and chill for 1-2 hours, or overnight.
Bring the coconut milk to the boil in a saucepan and add lime leaves, curry paste, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
Add the fish and the marinade and simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped coriander stirred throug it.

Read more “Fish Curry”  »»



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