Serves 4.
This recipe is best made just before serving.
Ingredients
2/3 cup (160ml) salt-reduced chicken stock
¼ cup (60ml) salt-reduced soy sauce
2 tablespoons mirin
1 teaspoon sugar
500g chicken breast fillets, sliced thinly
1 small (80g) brown onion, sliced thinly
2 (120g) finger eggplant, sliced thinly
1 medium (200g) red capsicum, sliced thinly
4 eggs, beaten lightly
4 cups cooked sushi rice
4 green onions (green shallots), sliced thinly
Method
Combine stock, soy sauce, mirin and sugar in a large frying pan; bring to the boil.
Add chicken, onion, eggplant and capsicum; cook, covered, for about 5 minutes or until chicken is just cooked through.
Pour egg over chicken mixture; cook, covered, over a low heat for about 2 minutes or until egg is just set.
Divide rice among serving bowls; top with chicken mixture, sprinkle with green onions.
Amir Gan Abdullah
Thursday, July 28, 2005
Friday, July 08, 2005
Mike's Sambal Belacan
Once my OCPD asked,” Why are you so committed over your sambal thing? “I answered, “It’s an everyday thing, so I am very conscientious as I am over you.”
I thought she was kembang for one minute. She went off whispering under her breath, “Liar.” But did a double Cuba Libre for herself.
Introduction
1. The Malaysian made belacan that is sold in our market is largely made of rotten fish heads. Try to get belacan from Rayong, Thailand. The best local belacan is from the Portuguese Square, Melaka. ( Rumah De Melo.) Otherwise get from Carrefour or Bangsar Shopping Centre, “ Singlong” spec-in belacan made in S’pore. Expensive but hi-quality.
2. Burn holes in a plastic drinking cup (inverse orifice) large enough to discharge chili seeds flushed by running water of your tap.
3. Stand by a pair of latex gloves.
4. Large lesung tumbuk or a hand held blender.
5. A sharp paring knife.
Ingredients
20 Fresh red chilies, cut into two halves lengthwise and seeded by the blunt side of your knife.
10 Fresh green chilies cut and seeded as above.
30 Fresh chili padi, preferably chili kampung.
¼ cup thick tamarind juice, strain after you mix it with your fingers.
12 cloves of good garlic (bukan layu)
2 buah keras
4 sudu besar gula merah (optional)
2 bawang merah kecil.
6x6x2 cm of roasted belacan
Method
Cut the chilies. Use the perforated cup to get rid of the chili padi seeds. Pound the chilies only in the lesung tumbuk or use a hand blender. Do not grind them smooth. Kasar sedikit. Grind the garlic and bawang merah kecil until very fine. Roast buah keras and fine grind . Fold everything into a ceramic bowl and mix them thoroughly using your gloved hand. Taste for pedas and cukup belacan which should give enough salt. Modify as you wish. Keep in ceramic bottle. Refrigerate. No lime please. Use lime before makan.Enjoy!
N.B, For OCPDs and other Datins who cannot tahan pedas, use water chestnuts (Ma Tai) as ulam. For gayaness, microwave for one minute some ikan bilis and create a small hill on the sambal and serve.
Hey! The Teowchew specializes in making fresh salt fish !!??
Wednesday, July 06, 2005
Amirgan's Clam chowder
Serves 6.
This recipe is best made close to serving.
Ingredients
1kg clams
½ cup (125ml) dry white wine
2½ cups (625ml) water
1 tablespoon olive oil
1 medium (150g) brown onion, chopped finely
2 bacon rashers, chopped finely
2 tablespoons plain flour
1½ cups (375ml) fish stock
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
2 large (600g) potatoes, chopped finely
300g white fish fillet, chopped coarsely
½ cup (60ml) cream
¼ cup coarsely chopped fresh parsley
salt and freshly ground black pepper
Method
Rinse the clams under cold water and combine with the wine and 1 cup of the water in a medium saucepan with a tight-fitting lid. Bring to the boil and steam, covered, for about 5 minutes or until clams have opened.
Strain over a large bowl; reserve cooking liquid. Remove ¾ of the clams from the shells; reserve clam meat and remaining clams in shells, discard empty shells.
Heat the oil in a large saucepan; cook the onion, stirring, until soft.
Add bacon; cook, stirring, 5 minutes. Add the flour; cook, stirring, until the mixture thickens and bubbles. Gradually stir in the stock, then the reserved clam cooking liquid, remaining water and tomato paste.
Cook, stirring, until the mixture boils and thickens. Stir in the thyme and potato; cook, covered, stirring occasionally, for about 10 minutes or until the potato is almost tender. Add fish; cook, covered, 5 minutes or until just cooked.
Just before serving, stir in the clams, cream and parsley. Season to taste with salt and pepper.
Suitable to freeze.
Not suitable to microwave.
Amir Gan Abdullah
This recipe is best made close to serving.
Ingredients
1kg clams
½ cup (125ml) dry white wine
2½ cups (625ml) water
1 tablespoon olive oil
1 medium (150g) brown onion, chopped finely
2 bacon rashers, chopped finely
2 tablespoons plain flour
1½ cups (375ml) fish stock
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
2 large (600g) potatoes, chopped finely
300g white fish fillet, chopped coarsely
½ cup (60ml) cream
¼ cup coarsely chopped fresh parsley
salt and freshly ground black pepper
Method
Rinse the clams under cold water and combine with the wine and 1 cup of the water in a medium saucepan with a tight-fitting lid. Bring to the boil and steam, covered, for about 5 minutes or until clams have opened.
Strain over a large bowl; reserve cooking liquid. Remove ¾ of the clams from the shells; reserve clam meat and remaining clams in shells, discard empty shells.
Heat the oil in a large saucepan; cook the onion, stirring, until soft.
Add bacon; cook, stirring, 5 minutes. Add the flour; cook, stirring, until the mixture thickens and bubbles. Gradually stir in the stock, then the reserved clam cooking liquid, remaining water and tomato paste.
Cook, stirring, until the mixture boils and thickens. Stir in the thyme and potato; cook, covered, stirring occasionally, for about 10 minutes or until the potato is almost tender. Add fish; cook, covered, 5 minutes or until just cooked.
Just before serving, stir in the clams, cream and parsley. Season to taste with salt and pepper.
Suitable to freeze.
Not suitable to microwave.
Amir Gan Abdullah
Amirgan's Mexican Beef
Serves: 4
Ingredients
400 g lean beef
1 onion, peeled and chopped
1 tsp minced garlic
1 tsp chilli powder
1 tsp ground cumin
1 green capsicum, deseeded and diced
420g can HEINZ BIG RED Condensed Tomato Soup
300g can red kidney beans, drained
3/4 water or beef stock
1/4 cup freshly chopped coriander
Method
1. Heat a dash of oil in a deep frying pan and brown the beef mince. Set aside.
2. Add the onion, garlic, chilli, cumin and capsicum to the pan and cook for 3-4 minutes, or until softened.
3. Stir in HEINZ Big Red Condensed Tomato Soup, red kidney beans, water (or stock) and browned mince, simmer for 20 minutes.
4. Add coriander and season with salt and pepper.
5. Serve the Mexican Beef accompanied with flour tortillas, grated cheese, guacamole and sour cream.
Alternately, serve over a bed of steamed rice or over baked corn chips to make a delicious nacho recipe
Amir Gan Abdullah
Ingredients
400 g lean beef
1 onion, peeled and chopped
1 tsp minced garlic
1 tsp chilli powder
1 tsp ground cumin
1 green capsicum, deseeded and diced
420g can HEINZ BIG RED Condensed Tomato Soup
300g can red kidney beans, drained
3/4 water or beef stock
1/4 cup freshly chopped coriander
Method
1. Heat a dash of oil in a deep frying pan and brown the beef mince. Set aside.
2. Add the onion, garlic, chilli, cumin and capsicum to the pan and cook for 3-4 minutes, or until softened.
3. Stir in HEINZ Big Red Condensed Tomato Soup, red kidney beans, water (or stock) and browned mince, simmer for 20 minutes.
4. Add coriander and season with salt and pepper.
5. Serve the Mexican Beef accompanied with flour tortillas, grated cheese, guacamole and sour cream.
Alternately, serve over a bed of steamed rice or over baked corn chips to make a delicious nacho recipe
Amir Gan Abdullah
Tuesday, July 05, 2005
Amirgan's Swordfish with celery and bean salad
Salad can be prepared two hours ahead; add celery leaves close to
serving.
Serves 4.
Ingredients
1/3 cup (80ml) lemon juice
2 cloves garlic, chopped finely
¼ teaspoon salt
¼ teaspoon cracked black pepper
1/3 cup (80ml) extra virgin olive oil
1 tablespoon fresh oregano leaves, torn
1 tablespoon baby capers, rinsed, drained
4 (700g) swordfish steaks
CELERY AND BEAN SALAD
2 trimmed sticks celery (200g), halved, sliced thinly 300g can cannellini beans, rinsed, drained ¼ cup coarsely chopped young celery leaves
Method
Combine juice, garlic, salt, pepper and oil in a bowl; whisk until thickened slightly. Stir in oregano and capers.
CELERY AND BEAN SALAD: Combine celery, beans and celery leaves in a small bowl. Add ¼ cup (60ml) of the dressing; toss gently.
Heat a lightly oiled large frying pan, cook fish until browned on both sides and cooked as desired. Remove from pan.
Add remaining dressing to same pan, bring to the boil.
Serve celery and bean salad with fish drizzled with warm dressing.
Not suitable to freeze.
Not suitable to microwave.
serving.
Serves 4.
Ingredients
1/3 cup (80ml) lemon juice
2 cloves garlic, chopped finely
¼ teaspoon salt
¼ teaspoon cracked black pepper
1/3 cup (80ml) extra virgin olive oil
1 tablespoon fresh oregano leaves, torn
1 tablespoon baby capers, rinsed, drained
4 (700g) swordfish steaks
CELERY AND BEAN SALAD
2 trimmed sticks celery (200g), halved, sliced thinly 300g can cannellini beans, rinsed, drained ¼ cup coarsely chopped young celery leaves
Method
Combine juice, garlic, salt, pepper and oil in a bowl; whisk until thickened slightly. Stir in oregano and capers.
CELERY AND BEAN SALAD: Combine celery, beans and celery leaves in a small bowl. Add ¼ cup (60ml) of the dressing; toss gently.
Heat a lightly oiled large frying pan, cook fish until browned on both sides and cooked as desired. Remove from pan.
Add remaining dressing to same pan, bring to the boil.
Serve celery and bean salad with fish drizzled with warm dressing.
Not suitable to freeze.
Not suitable to microwave.
Monday, July 04, 2005
Amirgan's Char Koay Teow
Recipes for 10 pax
Sauce
500ml Light Soya Sauce }
4tsp Sugar }
4tbsp Fish Sauce } Mix well in a big bowl
3tbs Oyster Sauce }
2tbs Dark Soya Sauce }
Ingredients
600g Kaoy Teow
20g Garlic – chopped
100ml Cooking Oil
120g Prawn Meat
20g Chili Paste
120g Koay Teow Sauce – above
80g Bean sprouts
40g Chives – kuchai
4nos Eggs
Method
Heat cooking oil in wok and fry garlic till fragrant Add prawns chili past and flat noodles Add koay teow sauce and stir fry till well mix and dry Move to the side and crack in the eggs
Mix the eggs and noodle and then add in beansprouts and chive
Serve hot
Amirgan's Recipe To Cure Dengue Fever - This Takes The Cake
Dear All,
I would like to share this interesting discovery from a classmate's son who has just recovered from dengi fever. Apparently, his son was in the critical stage at the SJMC ICU when his pallet counts drops to 15 after 15 litres of blood transfusion.
His father was so worried that he seek another freind's recommendation and his son was saved. He confessed to me that he give his son raw juice of the papaya leaves. From a pallet count of 45 after 20 litres of blood transfusion, and after drinking the raw papaya leaf juice, his pallet count jumps instantly to 135. Even the doctors and nurses was surprised. After the second day, he was discharged. So he ask me to pass this good news around.
Accordingly it is raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. you will only get one tablespoon per leaf.
Give 2 tablespoon per serving once a day. Do not boil or cook or rinse with hot water it will loose its strength.Only the leafy part and no stem or sap.
It is very bitter and you have to swallow it like Won Low Kat. But it works.
Pegaga Juice - Cure for Dengue
You may have heard this elsewhere but if not I am glad to inform you that pegaga juice is a natural cure for dengue fever. As dengue fever is rampant now, I think it's good to share this with all.
A friend of mine had dengue last year. It was a very serious situation for her as her platelet count had dropped to 28,000 after 3 days in hospital and water has started to fill up her lung. She had difficulty in breathing.
She was only 32-year old. Doctor says there's no cure for dengue. We just have to wait for her body immune system to build up resistance against dengue and fight its
own battle. She already had 2 blood transfusion and all of us were praying very hard as her platelet continued to drop since the first day she was admitted.
Fortunately her mother-in-law heard that pegaga juice would help to reduce the fever and got some pegaga leaves, pounded them and squeeze the juice out for her. The next day, her platelet count started to increase, her fever subside. We ontinued to feed her with pegaga juice and she recovered after 3 days!!!
Amazing but it's true. It's believed one's body would be overheated when one is down with dengue and that also caused the patient to have fever.
Pegaga juice has cooling effect. Thus, it helps to reduce the heatiness in one's body, thus the fever will go away. I found that its also good when one is having sore throat or suffering from heatiness.
Those of us staying in Subang Jaya are lucky as we can get Pegaga juice easily from the Penang Cendol stall in Giant! One cup is only RM1.
Tomorrow I
I will buy a cup for a patient in Assunta and urge him to try it. Please spread the news about this as lately there are many dengue cases.
It's great if such natural cure could help to ease the sufferings of dengue patients.
Furthermore it's so easily available. Just go to market and ask the makcik who sells ulam and they usually have pegaga. Blend them and squeeze the juice! It's simple and miraculously effective!!
I would like to share this interesting discovery from a classmate's son who has just recovered from dengi fever. Apparently, his son was in the critical stage at the SJMC ICU when his pallet counts drops to 15 after 15 litres of blood transfusion.
His father was so worried that he seek another freind's recommendation and his son was saved. He confessed to me that he give his son raw juice of the papaya leaves. From a pallet count of 45 after 20 litres of blood transfusion, and after drinking the raw papaya leaf juice, his pallet count jumps instantly to 135. Even the doctors and nurses was surprised. After the second day, he was discharged. So he ask me to pass this good news around.
Accordingly it is raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. you will only get one tablespoon per leaf.
Give 2 tablespoon per serving once a day. Do not boil or cook or rinse with hot water it will loose its strength.Only the leafy part and no stem or sap.
It is very bitter and you have to swallow it like Won Low Kat. But it works.
Pegaga Juice - Cure for Dengue
You may have heard this elsewhere but if not I am glad to inform you that pegaga juice is a natural cure for dengue fever. As dengue fever is rampant now, I think it's good to share this with all.
A friend of mine had dengue last year. It was a very serious situation for her as her platelet count had dropped to 28,000 after 3 days in hospital and water has started to fill up her lung. She had difficulty in breathing.
She was only 32-year old. Doctor says there's no cure for dengue. We just have to wait for her body immune system to build up resistance against dengue and fight its
own battle. She already had 2 blood transfusion and all of us were praying very hard as her platelet continued to drop since the first day she was admitted.
Fortunately her mother-in-law heard that pegaga juice would help to reduce the fever and got some pegaga leaves, pounded them and squeeze the juice out for her. The next day, her platelet count started to increase, her fever subside. We ontinued to feed her with pegaga juice and she recovered after 3 days!!!
Amazing but it's true. It's believed one's body would be overheated when one is down with dengue and that also caused the patient to have fever.
Pegaga juice has cooling effect. Thus, it helps to reduce the heatiness in one's body, thus the fever will go away. I found that its also good when one is having sore throat or suffering from heatiness.
Those of us staying in Subang Jaya are lucky as we can get Pegaga juice easily from the Penang Cendol stall in Giant! One cup is only RM1.
Tomorrow I
I will buy a cup for a patient in Assunta and urge him to try it. Please spread the news about this as lately there are many dengue cases.
It's great if such natural cure could help to ease the sufferings of dengue patients.
Furthermore it's so easily available. Just go to market and ask the makcik who sells ulam and they usually have pegaga. Blend them and squeeze the juice! It's simple and miraculously effective!!
Amirgan's Spaghetti with Tuna, Chilli and Fresh Tomato
Welcome to The Australian Women's Weekly Recipe of the Week Newsletter
Wednesday January 19, 2004
Happy New Year! Start off your year with some great recipes. This week we show
you how to bake your own bread, dish up a pasta salad and indulge in a perfect
pastry.
Low GI Foods
You may have heard about low GI foods. Foods with a low glycemic index (GI)break down slowly during digestion – which means they produce a more controlled release of glucose into the bloodstream.
http://g.msn.com/0NL33987/3371
Baking fresh bread
Bring the waft of fresh bread into your home with our selection of bread
recipes.
http://g.msn.com/0NL33987/3372
Simple pasta salads
Perfect for summer dinners, these pasta salad recipes are great for the family.
http://g.msn.com/0NL33987/3373
Perfect pastries
Treat yourself to a morning or afternoon tea with these amazing pastry recipes.
Guests will adore them!
http://g.msn.com/0NL33987/3374
The Recipe of the Week ... Spaghetti with Tuna, Chilli and Fresh Tomato
Enjoy,
Gabby and the team at The Australian Women's Weekly.
Spaghetti with Tuna, Chilli and Fresh Tomato
This recipe is best made just before serving.
Serves 4.
Ingredients
375g bavette or spaghetti
2 x 185g cans tuna in chilli oil
500g ripe tomatoes, chopped coarsely
1 large fresh red chilli, sliced
¼ cup loosely packed fresh oregano leaves
1/3 cup (80ml) lemon juice
¼ cup (60ml) extra virgin olive oil
sea salt
Method
Cook pasta in a large saucepan of boiling, well-salted water until just tender; drain.
Meanwhile, drain tuna; reserve 1 tablespoon of the oil.
Place tuna in a large bowl; flake with a fork.
Add tomatoes, chilli, oregano, lemon juice, olive oil, reserved chilli oil and pasta; toss gently to combine.
Season to taste with salt.
Not suitable to freeze.
Not suitable to microwave.
Wednesday January 19, 2004
Happy New Year! Start off your year with some great recipes. This week we show
you how to bake your own bread, dish up a pasta salad and indulge in a perfect
pastry.
Low GI Foods
You may have heard about low GI foods. Foods with a low glycemic index (GI)break down slowly during digestion – which means they produce a more controlled release of glucose into the bloodstream.
http://g.msn.com/0NL33987/3371
Baking fresh bread
Bring the waft of fresh bread into your home with our selection of bread
recipes.
http://g.msn.com/0NL33987/3372
Simple pasta salads
Perfect for summer dinners, these pasta salad recipes are great for the family.
http://g.msn.com/0NL33987/3373
Perfect pastries
Treat yourself to a morning or afternoon tea with these amazing pastry recipes.
Guests will adore them!
http://g.msn.com/0NL33987/3374
The Recipe of the Week ... Spaghetti with Tuna, Chilli and Fresh Tomato
Enjoy,
Gabby and the team at The Australian Women's Weekly.
Spaghetti with Tuna, Chilli and Fresh Tomato
This recipe is best made just before serving.
Serves 4.
Ingredients
375g bavette or spaghetti
2 x 185g cans tuna in chilli oil
500g ripe tomatoes, chopped coarsely
1 large fresh red chilli, sliced
¼ cup loosely packed fresh oregano leaves
1/3 cup (80ml) lemon juice
¼ cup (60ml) extra virgin olive oil
sea salt
Method
Cook pasta in a large saucepan of boiling, well-salted water until just tender; drain.
Meanwhile, drain tuna; reserve 1 tablespoon of the oil.
Place tuna in a large bowl; flake with a fork.
Add tomatoes, chilli, oregano, lemon juice, olive oil, reserved chilli oil and pasta; toss gently to combine.
Season to taste with salt.
Not suitable to freeze.
Not suitable to microwave.
Amirgan's Lamb Cutlets with Char-Grilled Vegetable Salad
This recipe is best made close to serving.
Serves 4.
Ingredients
1/3 cup (80ml) olive oil
350g kumara (orange sweet potato), sliced thinly
2 tablespoons balsamic vinegar
1 clove garlic, crushed
12 lamb cutlets
150g marinated char-grilled eggplant, sliced thickly
150g marinated char-grilled capsicum, sliced thickly
125g char-grilled artichokes, quartered, optional
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons lemon juice
salt and freshly ground black pepper
Method
Combine one tablespoon of the oil with the kumara in a bowl; toss well.
Cook kumara on a heated, oiled barbecue plate (or grill or frying pan)until browned on both sides and tender.
Combine another 1 tablespoon of the oil with vinegar and garlic in a small bowl; brush over lamb. Cook lamb on a heated, oiled barbecue (or grill or frying pan) until browned on both sides and cooked as desired.
In a large bowl, toss kumara with eggplant, capsicum, artichokes and parsley. Drizzle with combined juice and remaining oil; season to taste with salt and pepper.
Serves 4.
Ingredients
1/3 cup (80ml) olive oil
350g kumara (orange sweet potato), sliced thinly
2 tablespoons balsamic vinegar
1 clove garlic, crushed
12 lamb cutlets
150g marinated char-grilled eggplant, sliced thickly
150g marinated char-grilled capsicum, sliced thickly
125g char-grilled artichokes, quartered, optional
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons lemon juice
salt and freshly ground black pepper
Method
Combine one tablespoon of the oil with the kumara in a bowl; toss well.
Cook kumara on a heated, oiled barbecue plate (or grill or frying pan)until browned on both sides and tender.
Combine another 1 tablespoon of the oil with vinegar and garlic in a small bowl; brush over lamb. Cook lamb on a heated, oiled barbecue (or grill or frying pan) until browned on both sides and cooked as desired.
In a large bowl, toss kumara with eggplant, capsicum, artichokes and parsley. Drizzle with combined juice and remaining oil; season to taste with salt and pepper.
Mike's New York Cheese Cake
Make 1
125g Graham Cracker Biscuit Crumbs
50g butter
350g Philadelphia cream cheese
170g sugar
4 egg yolks
100g sour cream
40g all purpose flour
3 egg whites
20g sugar
peel from half a lemon, ground finely
half a vanilla pod
Method
Make biscuit crumb and butter and layer the base of an 18 cm cake mould. Mix cream cheese, 150g sugar and sour cream. Add yolks, flour, lemon and contents of vanilla pod when you crack it open. Mix to a smooth texture. Whip the egg whites to a peak and add remaining 20g sugar to form a meringue. Fold lightly into the cheese mixture.
Pour into mould and bake at 180 degrees C for 40 minutes and then another 10 minutes with oven door open. Serve when cake has cooled.
(If you eat this cake often, your waistline will reduce but your derriere and poitrine will increase by one cm per week.)
Yours Aye,
Mike.
Amirgan's Chicken, chilli and kaffir lime stir-fry
Serves 4.
This recipe is best made just before serving.
Ingredients
500g chicken thigh fillets, sliced thinly
½ cup (125ml) vegetable oil
2 small fresh red chillies, sliced
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
8 green onions (green shallots), sliced thickly
½ cup (125ml) chicken stock
2 tablespoons lime juice
¼ cup (60ml) oyster sauce
2 tablespoons caster sugar
5 kaffir lime leaves, shredded
500g fresh rice noodles
1 cup loosely packed Thai basil leaves
250g bean sprouts
¼ cup (25g) deep-fried shallots
Method
Heat a wok or large non-stick frying pan; stir-fry chicken with small amount of oil, in batches, until lightly browned.
Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add the chicken stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to the boil.
Return chicken to the wok with basil and bean sprouts; stir-fry until combined.
Serve sprinkled with fried shallots.
Amir Gan Abdullah
This recipe is best made just before serving.
Ingredients
500g chicken thigh fillets, sliced thinly
½ cup (125ml) vegetable oil
2 small fresh red chillies, sliced
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
8 green onions (green shallots), sliced thickly
½ cup (125ml) chicken stock
2 tablespoons lime juice
¼ cup (60ml) oyster sauce
2 tablespoons caster sugar
5 kaffir lime leaves, shredded
500g fresh rice noodles
1 cup loosely packed Thai basil leaves
250g bean sprouts
¼ cup (25g) deep-fried shallots
Method
Heat a wok or large non-stick frying pan; stir-fry chicken with small amount of oil, in batches, until lightly browned.
Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add the chicken stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to the boil.
Return chicken to the wok with basil and bean sprouts; stir-fry until combined.
Serve sprinkled with fried shallots.
Amir Gan Abdullah
Amirgan's Mexican Turkey Wraps
Salsa can be made several hours ahead.
Serves 4.
Ingredients
1 tablespoon olive oil
1 medium (150g) onion, chopped finely
35g packet taco seasoning mix
800g oven-roasted or smoked turkey breast, sliced
200ml jar medium taco sauce
1 cup (250ml) water
2 x 240g packets burrito tortillas
2 medium (500g) avocados, sliced thinly
lime wedges, for serving
SALSA
2 x 125g cans corn kernels, drained
250g char-grilled capsicum
½ cup loosely packed coriander leaves
¼ cup (60ml) lime juice
Method
SALSA: Combine corn, capsicum, coriander and lime juice in a bowl.
Heat oil in a large frying pan, cook onion until soft. Add taco seasoning and 500g of the turkey; cook, stirring, until fragrant. Reserve 2 tablespoons of the sauce for next day; add remaining sauce and water to pan, cook, stirring, until mixture is hot. Remove from heat. (Remaining 300g turkey is for next day.)
Meanwhile, heat tortillas according to packet directions. Divide hot turkey mixture among tortillas.
Top turkey mixture with half the avocado and half the Salsa, fold in bottom and sides of tortillas to enclose filling. Serve with lime wedges, if desired.
Serves 4.
Ingredients
1 tablespoon olive oil
1 medium (150g) onion, chopped finely
35g packet taco seasoning mix
800g oven-roasted or smoked turkey breast, sliced
200ml jar medium taco sauce
1 cup (250ml) water
2 x 240g packets burrito tortillas
2 medium (500g) avocados, sliced thinly
lime wedges, for serving
SALSA
2 x 125g cans corn kernels, drained
250g char-grilled capsicum
½ cup loosely packed coriander leaves
¼ cup (60ml) lime juice
Method
SALSA: Combine corn, capsicum, coriander and lime juice in a bowl.
Heat oil in a large frying pan, cook onion until soft. Add taco seasoning and 500g of the turkey; cook, stirring, until fragrant. Reserve 2 tablespoons of the sauce for next day; add remaining sauce and water to pan, cook, stirring, until mixture is hot. Remove from heat. (Remaining 300g turkey is for next day.)
Meanwhile, heat tortillas according to packet directions. Divide hot turkey mixture among tortillas.
Top turkey mixture with half the avocado and half the Salsa, fold in bottom and sides of tortillas to enclose filling. Serve with lime wedges, if desired.
Amirgan's Veal cutlets with anchovy garlic butter
Veal can be marinated a day ahead; butter can be made a day ahead.
Serves 4.
Ingredients
1 lemon
8 small (1.3kg) veal cutlets
2 cloves garlic, crushed
1 tablespoon fresh sage leaves
¼ cup (60ml) extra virgin olive oil
salt and freshly ground black pepper
ANCHOVY GARLIC BUTTER
4 whole anchovy fillets, drained
1 clove garlic, crushed
125g butter, softened
1 teaspoon finely chopped fresh sage
Method
Peel rind thinly from lemon using a vegetable peeler. Cut the rind into long thin strips. (Or, remove rind with a zester.)
Combine cutlets, garlic, sage, rind and oil in a large bowl; toss to coat. Cover, refrigerate for 3 hours or overnight.
Sprinkle cutlets with salt and pepper. Cook cutlets on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.
ANCHOVY GARLIC BUTTER: Meanwhile, pound or chop anchovy and garlic together to form a paste. Beat butter in a bowl with a wooden spoon until smooth; beat in anchovy paste and sage until combined.
Serve veal cutlets with Anchovy Garlic Butter.
Serves 4.
Ingredients
1 lemon
8 small (1.3kg) veal cutlets
2 cloves garlic, crushed
1 tablespoon fresh sage leaves
¼ cup (60ml) extra virgin olive oil
salt and freshly ground black pepper
ANCHOVY GARLIC BUTTER
4 whole anchovy fillets, drained
1 clove garlic, crushed
125g butter, softened
1 teaspoon finely chopped fresh sage
Method
Peel rind thinly from lemon using a vegetable peeler. Cut the rind into long thin strips. (Or, remove rind with a zester.)
Combine cutlets, garlic, sage, rind and oil in a large bowl; toss to coat. Cover, refrigerate for 3 hours or overnight.
Sprinkle cutlets with salt and pepper. Cook cutlets on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.
ANCHOVY GARLIC BUTTER: Meanwhile, pound or chop anchovy and garlic together to form a paste. Beat butter in a bowl with a wooden spoon until smooth; beat in anchovy paste and sage until combined.
Serve veal cutlets with Anchovy Garlic Butter.
Amirgan's BLT Special
Serves: 2
Ingredients
1/4 cup HEINZ Mayonnaise
2 tbsps freshly chopped coriander
1 tbsp freshly chopped red chilli, optional
ciabatta or foccacia bread, sliced
4 rashers rindless middle bacon
1/2 cup rocket or salad greens
1 large tomato, sliced
1 small avocado, sliced
red onion
Method
1. Combine the HEINZ Mayonnaise with the coriander and chilli, if using.
2. Toast the ciabatta bread.
3. Cook four rashers of rindless middle bacon to your liking
4. Arrange the rocket or salad greens on the toasted ciabatta, top with slices of tomato, avocado and red onion. Pile on the hot bacon and spoon over the mayonnaise mixture.
Serve immediately.
Ingredients
1/4 cup HEINZ Mayonnaise
2 tbsps freshly chopped coriander
1 tbsp freshly chopped red chilli, optional
ciabatta or foccacia bread, sliced
4 rashers rindless middle bacon
1/2 cup rocket or salad greens
1 large tomato, sliced
1 small avocado, sliced
red onion
Method
1. Combine the HEINZ Mayonnaise with the coriander and chilli, if using.
2. Toast the ciabatta bread.
3. Cook four rashers of rindless middle bacon to your liking
4. Arrange the rocket or salad greens on the toasted ciabatta, top with slices of tomato, avocado and red onion. Pile on the hot bacon and spoon over the mayonnaise mixture.
Serve immediately.
Amirgan's Veal Paprika With Mash
Serves 4.
This recipe is best made just before serving.
Ingredients
50g butter
8 (800g) veal schnitzels
½ teaspoon sweet paprika
1 tablespoon tomato paste
2 golden shallots, chopped finely
½ cup (125ml) salt-reduced chicken stock
½ cup (120g) sour cream
475g tub mashed potato
2 tablespoons olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
100g baby spinach
½ small (50g) red onion, sliced thinly
Method
Melt butter in a large frying pan, cook veal in batches, until browned on both sides. Remove from pan; cover to keep warm.
Add paprika and paste to same pan, cook until fragrant. Add shallots and stock, bring to the boil; simmer, uncovered, for about 3 minutes or until reduced slightly. Remove from heat, whisk in cream.
Heat mashed potato according to directions on tub.
Combine oil and juice in a jug with salt and pepper to taste. Toss with spinach and onion.
Serve veal with sauce, spinach salad and mashed potato.
Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and Cambodia and
Techinical Consultant
This recipe is best made just before serving.
Ingredients
50g butter
8 (800g) veal schnitzels
½ teaspoon sweet paprika
1 tablespoon tomato paste
2 golden shallots, chopped finely
½ cup (125ml) salt-reduced chicken stock
½ cup (120g) sour cream
475g tub mashed potato
2 tablespoons olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
100g baby spinach
½ small (50g) red onion, sliced thinly
Method
Melt butter in a large frying pan, cook veal in batches, until browned on both sides. Remove from pan; cover to keep warm.
Add paprika and paste to same pan, cook until fragrant. Add shallots and stock, bring to the boil; simmer, uncovered, for about 3 minutes or until reduced slightly. Remove from heat, whisk in cream.
Heat mashed potato according to directions on tub.
Combine oil and juice in a jug with salt and pepper to taste. Toss with spinach and onion.
Serve veal with sauce, spinach salad and mashed potato.
Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and Cambodia and
Techinical Consultant
Amirgan's Garlic Lamb With Zucchini
Garlic lamb with zucchini, tomato and fetta
Serves 4.
This recipe is best made just before serving.
Ingredients
12 lamb cutlets
1/3 cup (80ml) extra virgin olive oil
1 tablespoon finely grated lemon rind
4 cloves garlic, crushed
1 teaspoon cracked black pepper
2 tablespoons fresh oregano leaves
1 medium (150g) brown onion, sliced
4 medium (480g) zucchini, sliced
250g cherry tomatoes, halved
1/3 cup (50g) black olives
100g fetta cheese, crumbled
Method
Combine lamb and half of the oil with rind, half the garlic, pepper and half the oregano in a large bowl. Toss to coat lamb in marinade. Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue)until browned on both sides and cooked as desired.
Meanwhile, heat remaining oil in a large heavy-based frying pan; cook remaining garlic and onion, stirring, until onion is soft. Add zucchini, cook, stirring, until almost tender. Add tomato; cook until hot. Stir in olives. Sprinkle vegetables with fetta and remaining oregano and serve with lamb cutlets.
Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and
Cambodia and Techinical Consultant
Mobile: +6019 3173998
Email: amirmla@yahoo.com
www.mla.com.au
www.themainmeal.com.au
Serves 4.
This recipe is best made just before serving.
Ingredients
12 lamb cutlets
1/3 cup (80ml) extra virgin olive oil
1 tablespoon finely grated lemon rind
4 cloves garlic, crushed
1 teaspoon cracked black pepper
2 tablespoons fresh oregano leaves
1 medium (150g) brown onion, sliced
4 medium (480g) zucchini, sliced
250g cherry tomatoes, halved
1/3 cup (50g) black olives
100g fetta cheese, crumbled
Method
Combine lamb and half of the oil with rind, half the garlic, pepper and half the oregano in a large bowl. Toss to coat lamb in marinade. Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue)until browned on both sides and cooked as desired.
Meanwhile, heat remaining oil in a large heavy-based frying pan; cook remaining garlic and onion, stirring, until onion is soft. Add zucchini, cook, stirring, until almost tender. Add tomato; cook until hot. Stir in olives. Sprinkle vegetables with fetta and remaining oregano and serve with lamb cutlets.
Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and
Cambodia and Techinical Consultant
Mobile: +6019 3173998
Email: amirmla@yahoo.com
www.mla.com.au
www.themainmeal.com.au
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