If you love cheese... you will surely love this!!! Ballantyne chedder cheese

I have tried many types of cheese when i make sandwiches and cooking... this is the far most best chedder cheese i ever tried. Is really creamy and rich with cheese taste. Goes well with every sandwiches you make... Can find mostly in every hypermarket like tesco and carrefour. Giant not really sure cos i don't shop at giant!

Butter milk with nestum! Another one of my specialty!

Chicken breast or fillet

Prawns

• Fresh prawns ( any size from medium onwards) or chicken breast/fillet, dory fish/fillet basically any meat and mushrooms or vegetables will do.
• Minced garlic ( the more the better, the finer the better ) but i know some of you lazy to do it.
• 3 stems of curry leaves and cili padi cut into small pieces ( red or green or both ).
• Seasoning flour or corn flour
• Butter or magerine
• Eggs
• Evaporated milk ( any brands )
• Nestle Honey Nestum ( taste better ) my secret ingredient.
• Salt and fine sugar
• Cucumbers or tomatoes or lettuce
• Cooking oil for frying

1. Clean the meat or prawns and make sure to shake off the extra water if not the flour mixture will not stick properly to the meat or prawns.
2. Cut the vegetables ( Cucumbers or tomatoes or lettuce or all ) into slices for decoration but the main objective is to prevent sore throat after eating fried stuff!
3. Crack an egg into a bowl hit it until yellowish and put the flour into a plate or pan.
4. Heat up the cooking oil enough for deep fry. (deep fry = able to fry the whole meat).
5. Now before putting the meat into the oil, dip the meat into the egg first make sure its all over then next dip to the flour also make sure cover evenly. You can do it one by one and put it aside then fry all at once. Usually prawns will take about 10 minutes and meat will take 15 minutes depend on the heat.
6. Once is golden brown you can take out and put in into an oil filter or a plate with thick tissue. You have to remove the cooking oil as much as possible because later it will look very oily when cooking with butter.
7. After the deep frying, now u can start heating up the butter with low fire. About 5 big spoon of butter should be enough if serving for 4 person.
8. When the butter fully melted, add the minced garlic, 1 teaspoon of salt and curry leaves stir fry until the curry leaves aroma comes out. Make sure the heat is low if not the garlic will overcook!
9. Now add the fried meat and cilipadi ( it depends how spicy you like usually i put about 4 cilipadi ) Stir and mix the butter cream evenly.
10. After that this is the hardest part, add the evaporated milk little by little, keep mixing while adding ( this need alot of practice to perfect ) make sure just enough to cover all.
11. Right after the evaporated milk, you have to start adding nestle honey nestum. Still have to keep on stiring. ( Add more if you like the butter crumbs ). After adding stir for another 1 minute. Always make sure the heat is low!
12. Now to get the perfect taste, turn off the heat i repeat turn off the heat or fire and start adding the fine sugar little by little and keep mixing, after adding try the butter crumbs. If just sweet enough you can stop adding but make sure is evenly.
13. Put into a nice plate and decorate it with the vegetables. Ready to serve.

• Not an easy dish because i've gone through few trial and errors to perfect it! So hope my recipe can give you some good advice and happy cooking...
  

My special fried Egg. A great meal to start your day!

This is the one of my very own creation and now im sharing it with the world... enjoy it while you can!

• Grade A Eggs bigger the better.
• Tomatoes or cherry tomatoes cut into slices.
• Hotdogs ( you can try any kinds like black pepper, cheese, smoked etc.)
• Chedder cheese ( easy and cheap to get ). there is one damn good chedder cheese called Ballantyne chedder cheese. Check out cool ingredients.
• Soya sauce, black pepper, italian seasoning ( can replace with basil leaves ) and worcester sauce ( Lee & Perrins )
• Sunflower seed cooking oil.

1. Cook the hotdogs first, you can fry it but i usually just heat it at a non-stick pan without oil. Later cut it into desire shapes and put aside.
2. Heat up the cooking oil about 4 tablespoons.
3. Crack the egg and let it flow naturally to form a round shape.
4. Add tomatoes and hotdogs.
5. Add some black pepper and italian seasoning.
6. When the egg is fully cook, add in a little bit of soya sauce and worcester sauce ( too much will start to turn black ).
7. Finally, add the chedder cheese and ready to serve.

You can add anything from your creativity! try some experiments and let me know if you have some new creation!

My special curry chicken... looks normal but the taste will haunt you! try it at your own risk!

This curry chicken is one of my secret recipe so please keep it to yourself only. The way you cook might not be the same so be as creative as possible!

the basic ingredients -

• Blend 4 big red onions, 1 whole garlic without skin, 3cm ginger, 6 red chillies remove some seeds, 1 teaspoon pepper powder and 1 teaspoon of salt. Try adding some white vinegar and fresh green lime juice too. you can add later too (my secret ingredient).
• 1 pack maggi curry chicken paste and 1 chicken stock.
• Coconut milk (at least 300ml).
• 4 stem of curry leaves and 4 lemongrass.
• 1 whole chicken chop into pieces or other parts like whole drumsticks and chicken wings.
• U.S potatoes ( more sweet ) cut into pieces. But you can use other type.
• Salt, sugar, soya sauce, water and cooking oil.

1. Heat up the cooking oil ( around 6 tablespoon) and fry the potatoes 1st for 5 minutes.
2. Add in the blend ingredients, lemongrass ( must smash the bottom part) and stir fry until the aroma comes out.
3. Add in maggi curry chicken and mix together stir for 5 minutes.
4. Add in the chicken and curry leaves mix it together. Slow down the heat and stir for 5 minutes.
5. Add 100ml of water or more depends on your taste but too much water will lighten the curry taste and coconut milk ( the more you add the less spicy ) try adding little by little and taste it for perfection. Cook for 15 minutes with low heat.
6. Final step is the most important step to get the perfect taste, if u find less tasty add a little more salt and soya sauce. if too spicy add coconut milk. add a little more lime juice to go crazy on the taste! Happy coooking...
   

Mushroom seasoning

Its a good seasoning for almost every chinese food we cook. Mainly use for vegetarians. Add a table spoon in every vegetable meals to bring out the aroma and taste. You can replace this with oyster sauce. You can find it mostly in vegetarian shops.

White oyster mushroom with prawns.

Clean the white oyster mushroom and filter the water away.



Remove the shell from the large size prawns.


White oyster mushroom with prawns.

• 200g white oyster mushrooms.
• 300g to 400g large prawns.
• Chop 4 cloves of garlic into small pieces and 3cm young ginger cut into sticks.
• 3 tablespoon of sunflower oil or corn oil.
• Salt, pepper powder and oyster sauce.
• Mushroom seasoning. ( more details in the cool ingredients under food style and recipe )
• 150ml water and corn flour mix in 50ml of water.

1. Heat up the wok medium heat with the sunflower oil or corn oil.
2. Add garlic and ginger, stir fry until garlic turn brownish.
3. Add the prawns and stir fry until the prawns turn white and orange.
4. Pour water, white oyster mushrooms and add 1 tea spoon of salt, 2 tablespoon of oyster sauce, 1 tablespoon of mushroom seasoning and 1/4 tea spoon of pepper powder. Stir and wait for it to boil.
5. Taste the gravy for perfection. You can add few tablespoon of chinese white rice wine to taste better.
6. Last, stir the corn flour mixture and pour into the wok. Stir a while and ready to serve.

Kung Pow Sotong pure chinese style

RECIPE:

• Whole Cuttlefish or sliced chicken fillet/breast.(fillet is softer than breast)
• 3 Dried chilies cut into half, remove some seeds if you afraid too hot.(add more if you like spicy but not more than 6).
• 4 cloves of Garlic, 3 cm young ginger and 1 Big onions.(you can add more onions if you like)
• Sunflower seed oil or Corn oil.
• 3 table spoon blended thick sauce (sos pekat) and 2 table spoon light soya sauce.
• salt, pepper powder and sugar.
• 1 to 2 tablespoon Corn flour mix with 50ml of water.( If add more corn flour the gravy will be thicker).
• 100ml of water.( you can add a little more if you like more gravy).

1. Cut the whole cuttlefish into bite size but if you like it to curl up slice some horizontal and vertical line on the outside part before cutting into pieces. The deeper the lines are better.
2. Slice the garlic, young ginger into stick form and big onions into ring form.
3. Heat up the wok (medium heat) with 4 tablespoon of sunflower oil or corn oil (i like using this type of oil because is more healthy and less oily) but more expensive.
4. Stir fry the garlic and ginger until garlic turn brownish (ginger will not turn brown unless over cooked) :)
5. Add big onions, dried chilies and sliced cuttlefish or chicken fillet/breast meat if you bored with cuttlefish. Stir fry for 5 minutes.
6. Add half a tea spoon (smaller than table spoon) of salt and pepper powder. Stir fry abit.
7. Follow with with water, blended thick sauce, 2 table spoon of sugar and soya sauce. stir until mixture mixed well. Let it cook for 10 minutes.
8. Now taste the gravy enough salt or sugar. Add abit more salt gradually if not enough tasty (not more than a tea spoon), add another table spoon of sugar if not enough sweet.
9. Lastly, add the corn flour with water and stir well. Ready to serve.