Tempura Shrimp Ingredients 8 medium size shrimps½ cup cornstarchOil for frying Ingredients tempura 1 1 of eggs whisked1 cup breadcrumbsSalt Ingredients tempura 2 1 cup whole wheat flour1 cup cornstarch1 whole egg1-2 cups waterSalt Methods Cleaned and peeled shrimp, leave the skin on the tail. Drain and sprinkle cornstarch on shrimp. Tempura 1 Egg … Continue reading UDANG TEMPURA / TEMPURA SHRIMP
Anchovy Kerabu Ingredients 200 grams of anchovies – dry roasted3 shallots ( 1 large garlic cloves ) – shredded1 stalk lemongrass – shredded1 torch ginger flower – shredded1 green chilli diagonally cut3 -5 stems bird’s eye chillies finely chopped50 grams of crushed peanuts For the sauce Lime juice – After extracted the juice cut lime … Continue reading KERABU BILIS / ANCHOVY KERABU
Penang Laksa Prawn Ingredients 5 fish mackerel (medium size)250 gm fresh prawn1 ginger flower bud20 leaves kesom5 stem red chillies1 large onion2 cloves garlic4 tablespoons homemade chilli paste1 tablespoon multi-usage pasteSaltDried tamarind½ kg homemade rice noodles Salads and Garnishing China lettucePineappleSelom leavesCucumberCalamansiHard-boiled eggFresh ginger flower bud Methods Washed the fish and boiled. Once cooked, separate the … Continue reading LAKSA PENANG UDANG / PENANG LAKSA PRAWN
Zucchini and Squid Stew Ingredients 3 medium size squid (cut into pieces)1 onion, minced2 garlic, minced2 inches green zucchini, cut into rounds and then halve2 inches yellow zucchini, cut into rounds and then halve4 – 6 button mushrooms, cut into pieces1 teaspoon homemade garlic-ginger paste1 tablespoon homemade multi usage paste1 red chilli, minced1 green chilli, … Continue reading STEW ZUCCHINI DAN SOTONG / ZUCCHINI AND SQUID STEW
Mixed Tomyam Kung Ingredients 200 gm of meat 200 gm chicken 2 squid cut and slit 3 tablespoons homemade tomyam paste 5 tablespoons thick coconut milk 1 stalk lemongrass crushed 2 kaffir lime leaves 3 kaffir lime – squeeze for juice 10 bird’s eye chili crushed 1 onion 2 cloves garlic 10 mm ginger Salt Vegetables … Continue reading TOMYAM KUNG CAMPUR / MIXED TOMYAM KUNG
Butter Prawn Ingredients For fried prawn ½ kg fresh prawns, medium size1 sprig of curry leaves1 onion, sliced2 cloves garlic, sliced1 tablespoon corn-starch3 tablespoons butterCooking oilSaltCoarsely blend black pepper For eggs floss 2 eggs (use only yellow, white can be mixed in the sauce)1 tablespoon butterCooking oil Methods Fried Prawn Marinate prawn with salt and … Continue reading UDANG GORENG MENTEGA / BUTTER PRAWN
Prawn Baryani Ingredients ½ kg fresh prawn (medium size)5 tablespoons baryani spice3 tablespoons homemade blended chili paste2 tablespoons homemade ginger-garlic paste2 tablespoons onion paste4 tablespoons homemade tomato sauce /tomato puree4 tablespoons ghee1 sprig of mintCoriander leaves and spring onions1 cup evaporated milk2 teaspoons almond1 small lemonSaltSugar Methods Washed and marinated prawn for at least 15 … Continue reading LAUK DAN NASI BARYANI UDANG / PRAWN BARYANI DISH AND RICE
Sauces for Steamboat and Tepanyaki Hot Sauce Ingredients 3 tablespoon homemade chili paste1 tablespoon homemade ginger-garlic paste1 tablespoon homemade multi-purpose paste1 teaspoon plum sauce1 teaspoon chili sauceSugarSaltFried sesame seedOlive oil Methods Sauté all homemade paste until fragrant. Put all sauces. Stir until well mixed. Season with salt and sugar. Sprinkle with fried sesame seed. Hot-Sweet … Continue reading SOS-SOS STEAMBOAT DAN TEPANYAKI BUATAN SENDIRI / HOMEMADE STEAMBOAT AND TEPANYAKI SAUCES
Fried Shrimp with Almonds Ingredients 1 kg of medium sized fresh shrimp 1 large onion sliced 2 garlics sliced 2 tablespoons turmeric powder 1 tablespoon homemade garlic-ginger paste 1 tablespoon homemade multi-purposepaste 1 tablespoon homemade blended chili paste 50 grams of whole almond – dry roasted 1 tablespoon sweet-creamy soy sauce Salt Oil to fry … Continue reading UDANG GORENG BADAM \ FRIED SHRIMP WITH ALMONDS
Cockles Curry Mee Ingredients 2 kg yellow noodles 250 gram chicken meat 1 kg cockles boiled and taken the flesh 2 potatoes (cut into cubes) 1 onion (sliced) 2 tablespoons homemade ginger-garlic paste (1 tablespoon for condiment) 5 tablespoons homemade chili paste (2 tablespoons for the condiment) 2 tablespoons homemade multi-purposepaste (1 tablespoon for condiment) … Continue reading MEE KARI KERANG / COCKLES CURRY MEE
Engineers' Kitchen 