ChIcKeN CuRRy InDiAn StYLe

perap 1 ayam:-
1 sudu kecil ajinamoto
1 sudu kecil garam
1 bungkus serbuk kari ayam BABAS
1 kotak kecil kerisik (isi kelapa yang digoreng dan dihancurkan)
1/2 sudu kecil lada putih

rempah:-
5~6 biji buah pelaga
2 biji kecil kayu manis
2 kupas buah lawang "ba jiao"
2 biji buah cengkih "ting sian"

bahan-bahan lain:-
4 sudu besar minyak masak
3 bungkus serbuk kari ayam BABAS
4 biji tomato
2 tangkai serai
sedikit halia
5 biji besar bawang merah
1/2 biji bawang putih
sedikit daun kari
2 helai daun pandan
5 biji ubi kentang
susu cair
garam
gula
lada putih

#cara masak ubi kentang:-
1_kupaskan kulit ubi kentang
2_rebuskan ubi kentang dalam air
3_tambahkan sedikit garam,ajinamoto dan lada putih

#cara memasak kari ayam:-
1_tumiskan rempah dengan minyak masak sehingga naik bau
2_tambahkan serai,halia,daun kari dan daun pandan dan digaul selama setengah minit
3_tambahkan bawang merah dan putih dan digoreng sehingga naik bau
4_tambahkan 3 bungkus serbuk kari yang dicairkan dengan sedikit air dan digoreng sehingga wangi
5_masukkan ayam dan digaul seketika
6_tambahkan sedikit susu cair (atau santan atau air) dan digaul sehingga setengah kering
7_tambahkan sedikit garam
8_tambahkan sedikit air
9_masukkan tomato dan ubi kentang
10_tambahkan sedikit garam, gula sehingga secukup rasa

LaKsA SaRaWaK

Sarawak Laksa - Actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander (or mint), bean sprouts and optionally lime. Ingredients such as (sliced) fish cake or other seafood are not traditional but is sometimes added".

Ingredients

1 packet bee hoon

2 packets 200g laksa paste

2 package instant santan

500gm big prawns, shelled

150gm beansprouts

1 packet fish cake, cut in small pieces

5 eggs, beaten

1/2 chicken, shredded

Mint leaves

15 limau kasturi, halved

2 big tablespoond belacan

pepper sambal belacan (belacan blanded with dry chillies and lime juice)

salt

white paper

Method
Section1

1. Boil the prawn shells with chicken bone for 2 hour. Strain and discard shells and bond.

2. Add laksa paste and belacan and boil for 1/2 hour

3. Pour in the santan, add salt and pepper and boil.

4. Then, simmer gently to keep hot for serving.

Section2
1. Soak bee hoon in cold/warm water till soft. Drain and set aside.
2. Cook prawns then shelled. Set aside.
3. Lightly blanch beansprouts. Drain and set aside.
4. Make an omelette with the eggs . Let it cool, then cut into strips.
5. Divide the bee hoon into 8 bowls, top with beansprouts, fish cake, shredded chicken, prawns, and egg strips.
6. Pour hot laksa gravy over and garnish with mint leaves and one lime.
7. Serve with pepper sambal belacan and limau kasturi on the side.

GoInG PhUkEt SoOn

1st JaMuAn AlUmNi UNIMAP 2009

TaRt

GaThErInG

YoNg YoNg FaIrWeLl

TGI FrIdAy

Review the pictures first,,, will upload the address, contact number and the prices very soon~~ @_@

VaLeNtInE's DaY

G-Hotel lobby

G-Hotel buffet

Happy valentine's day

Loh Mai Kai

Ingredients
500 g of glutinous rice
4 cups water
200 g of chicken meat
3 Chinese sausage (lap cheong) thinly sliced
5 Big black Chinese mushroom, soaked and cut into thick slice
20g Small shallots

Seasoning (A)
2 tsp soy sauce
2 tsp sesame oil
2 tsp oyster sauce
2 tsp sugar
1/2 tsp white pepper
1/2 salt1 tsp dark soy sauce
2 tsp oil2 tsp corn flour
3 tsp Ginger juice
3 tsp Chinese wine Shaoxing wine (绍兴酒)

Seasoning (B)
3 tsp soy sauce
2 tsp white pepper
2 tsp sugar1 tsp salt
4 tbsp oil2 tsp sesame oil
2 tsp dark soy sauce


Method
1) Wash glutinous rice, then soak it for I night. Steam it for 30 minutes
2) Cut chicken into big slices and marinate with seasoning (A) for about an hour
3) Heat oil in a wok and sauté shallots till fragrant. Removed
4) In the same wok stir fry mushroom quickly with light soya sauce and white pepper then dish out.
5) Put glutinous rice in the same wok and add in seasoning (B) and water. Stir fry well for five minutes and then add in fry shallots.
6) Grease 20 small size aluminium muffin cups. Arrange properly mushroom slices, sausage, and season chicken slices at the bottom of the bowl. Fill up with glutinous rice and press down with a ladle.
7) Steam for 30-40 minutes or until the rice is cook. Turn over the rice bowl into a plate. You may serve Loh Mai Kai with chili sauce.

Note** Saute = Fried quickly in a little fat
Note** Before marinade the chicken, make some small hole on the meat using fork, so that the meat will be more tasty.
Note** Adding char siu as optional