Review: Mission Wraps - Chicken Wraps ala Fajita

A lot of times when it comes to meal times for Capt'n Hook and I, we would usually go simple especially when we're not fans of rice. We would opt for noodles, sandwiches, wraps or just salad.

I've discovered Mission Wraps some time back and seems like it is getting easier to get them these days. I've seen them at most supermarkets and hypermarkets. Retailing around RM7+ and there are promotions now where you'll get a bag of Mission Tortilla Chips with every 2 packets of wraps purchased. So I would look for such promos before I buy them :p and the last I saw such promo again was last week!

These wraps comes in a few flavours and I think I have tried Wholegrain, Potato, Garlic and Onion & Chive. The thing I like most about Mission wraps is it's resealable ziplock packets as we usually can't finish all 8 pieces in one go. So I'll just ziplock the bag and chuck it into the fridge. At times, when it comes out from the fridge, it can be quite dry. What I do is just sprinkle both sides with a little water and warm the wraps gently on a frying pan, a couple of minutes on both sides.

Another great tip I would like to share is... wash, dry and keep the resealable plastic bags! I know, sounds like a hoarder I am but I dislike wastage and being NOT environmental friendly. Since the bag is quite sturdy, I've used it to marinade meat. Other time, I've stored leftover homemade capatis in one, perfect size, I tell you. I can think of many other ways to reuse such bags :p perhaps I shall share that in another post.

Most times I will just sprinkle some salt & black pepper on a piece of chicken breast and grill it on a grill pan or simply fry it on a frying pan. Both work just as fine. Let the meat cool down a little before slicing into strips before using in my wraps or sandwiches.

After a while, I sort of like give a little variety on the marinade. This particular marinade is something like fajita and I've used chicken fillets hehehe yeah the lazy in me, don't even need to slice them up and use them whole in the wraps.



As for the accompaniments, you can use any combinations of fresh lettuce leaves, shredded carrot/jicama/cucumber, avocado slices, tomato or even kiwifruit salsa, etc; sour cream or yoghurt; at times I just squeeze Kewpie mayonnaise over the veggies; you got what I mean now... the combinations are endless, just use your imagination. Actually quite a good way to clear up the fridge.

Chicken Wraps ala Fajita(Enough for 4 wraps)

350 g chicken fillets (about 8 pieces), pat dry with paper towels

Marinade:
2 cloves garlic, chopped
1/2 tsp paprika
1/2 tsp chili powder
1 tsp cumin
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp salt (I've used Himalayan but you might need to adjust the amount as Himalayan is not as salty)

Mix all the ingredients for the marinade in a mixing bowl. Add in the chicken fillets and mix evenly. Cover and leave in the fridge to marinade, about 1 hour but longer is nicer.

Remove chicken from the fridge and let it get to room temperature. Pan fry fillets in frying pan with a little oil on both sides till cooked. Shouldn't take long... maybe around 6 - 8 minutes on medium heat.

Remove fillets to a plate and cool down a little before assembling the wraps.

Thai Stir-Fried Pumpkin With Egg (Fuk-Tong Pad Khai)

I discovered this dish, Fuk-Tong Pad Khai, at one of the food stall in Chatuchak Market, Bangkok. As it was a short working trip, I had to grab a quick bite and nothing is faster than a mixed rice stall. I have to say, the 3 dishes that I took were all yummy but this one, Stir-Fried Pumpkin With Egg, was especially memorable.

So when I came back, I checked out the recipes online and found many versions to it but they uses Japanese pumpkin (kabocha). I guess the reason must be kabocha is much tender and has a crunchy texture. I managed to get a kabocha and I think I've nailed it on my first try testing out the recipe. If you love stir fry pumpkin, you'll love this.

Thai Stir-Fried Pumpkin With Egg (Fuk-Tong Pad Khai)

(A)
150 g minced meat (can be chicken or pork)
1/2 tsp fish sauce
1/4 tsp sugar
1/2 tsp cornstarch
A dash of ground white pepper

400 g Japanese pumkin (kabocha)
2 eggs
1 - 2 cloves garlic, minced
2 Tbsp vegetable oil
1 - 2 Tbsp chopped spring onion

(B)
100 ml water
1 Tbsp oyster sauce
1/2 Tbsp fish sauce
1/2 tsp sugar
Dash of ground white pepper

Mix (A) evenly together to marinade the minced meat.

Mix (B) together and set aside as the sauce.

To prepare the pumpkin, remove the skin but you can keep some on as this variety of pumpkin is pretty young and tender. Should you use the local pumpkin, remove all the hardy skin. Cut into wedges and remove the seeds. Then slice diagonally into 1 - 1.5 cm thickness.

Heat oil and fry garlic till fragrant. Add in the minced meat and stir fry till cooked. Next, stir in the pumpkin slices.

Spread and leave a well in the centre of the pan. Crack in the eggs and break up the yolks. Leave it to cook, do not scramble the eggs. Once the eggs cooked up, stir in the pumpkin slices.

Stir mixture (B) before pouring into the pumpkin and egg. Cook until most of the liquid dries up. Scatter in some chopped spring onion and dish up. Serve with steamed white rice.

Part 2 - Sweets: A Taste Of Guinness In The Kitchen This St. Patrick’s

This is the second installment of A Taste Of Guinness In The Kitchen This St. Patrick’s. The first was all about savouries and today it will be on sweets. I quite like using Guinness in cakes as it gives a tinge of bitterness of a stout. On top of that it make the cake really moist.

I've made Chocolate Guinness Cake which later was made known as Black Velvet and in cupcake size. From this base recipe, I further jazzed up the cake into Arthur's Dream by layering the cake with peanut butter, banana slices, more chocolate and finished off with some crunchy almond pralines. I've also turn Guinness into ice cream!

So can you imagine what other sweets you can do with Guinness and here are some of them...


Guinness Chocolate Brownies
Serves 12

100ml Guinness
185g dark Chocolate
50g Milk Chocolate
185g Butter
3 Eggs
275g Caster Sugar
Vanilla Essence
85g Plain Flour
20g coco powder
50g White Chocolate buttons

Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray.

Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.

Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix. Sieve in flour and coco powder, folding in 3 stages. Pour into tray and spread out bake for 20 – 22 minutes at 160C.

Serve warm with Vanilla ice cream.

Guinness Chocolate Cupcake

10 oz flour
2 oz coco powder
6 oz castor sugar
¾ tsp baking powder
3 oz butter
½ tsp vanilla essence
2 eggs
4 fl oz Guinness

Butter icing:
6oz butter
12oz icing sugar

Preheat oven at 170C.

Cream butter and sugar. Combine all the dry ingredients; add egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 – 20 minutes.

For the butter icing beat the butter and icing sugar till soft and creamy. When cupcakes are cold pipe the butter icing on and serve.

Guinness Chocolate Mousse
Serves 6

10 egg yolks
10 egg whites, whisked
350g dark chocolate
1/4 lb butter
100g caster sugar
100ml GUINNESS® draught

Melt the dark chocolate and butter in a bain-marie and add in the GUINNESS® draught.

Beat the egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth. Transfer the mousse to serving glasses and chill.

Serve with fresh raspberries or other seasonal berries.

Guinness Chocolate Truffles
Makes 25 Truffles

1 kg dark chocolate in small chunks
400ml cream
100ml GUINNESS®
Zest of 1 Orange
Cocoa or coconut powder

Add the cream and GUINNESS® to a saucepan and bring to the boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted.

Leave the chocolate mix until it is cool to the touch, but not set.

Take generous tea spoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or coconut powder.

Set in the fridge for 2 - 3 hours.


Buckwheat Pancakes with Guinness Original
Makes 2 pancakes

1 cup of milk
60g butter
½ tsp salt
½ sugar
6 tbsp buckwheat flour
170g plain flour
½ tbsp vegetable oil
2 eggs
8 tbsp GUINNESS® Original

Heat milk gently with butter until it melts. Cool.

Sieve dry ingredients together and gradually add the milk and butter mix, and the GUINNESS® Original.

Whisk eggs and oil together and gradually add the milk and butter mix and the GUINNESS® Original. Pour the liquid into the centre of the bowl and beat together gently until amalgamated. Leave covered for up to two hours.

Very lightly butter a non-stick pan and heat the mixture. Cook pancakes in the normal way, piling one top of the other as they cooked. Fold when ready to serve.

To Serve:

Fold each pancake in half and half again. Drizzle with butter and sour cream and caviar, smoked salmon or marinated salmon, heat in warm oven until just beginning to crisp at the edges.


Guinness Cake

8 oz butter
8 oz soft brown sugar
4 eggs (lightly beaten)
10 oz plain flour and 2 leve tsps of mixed spice sieved together
8 oz seedless raisins
8 oz sultanas
4 oz mixed peel
8-12 tbsps of GUINNESS®
4 oz walnuts

Cream butter and sugar together until light and creamy and gradually beat in the eggs. Fold in the flour and mixed spice. Add the raisins, sultanas, mixed peel and walnuts and mix well together. Stir 4tbsps of GUINNESS® into the mixture and mix to a soft dropping consistency.

Turn into a prepared 7 inch cake tin and bake in a very moderate over at Gas Mark 3\325f for 1 hour. Reduce heat to Gas Mark 2\300f and cook for a further 1 ½ hours and allow to cool.

Remove from cake tin and prick the base of the cake with a skewer and spoon over the remaining 4-8 tbsps of GUINNESS®.

Keep the cake for 1 week before eating.

Thank you Guiness Anchor Berhad and G2 Public Relations for the recipes.

Part 1 - Savouries: A Taste Of Guinness In The Kitchen This St. Patrick’s

**Non-Halal**


As part of St Patrick’s Day celebration this year, Guinness Stout have kicked off A Taste Of Guinness In The Kitchen This St. Patrick’s campaign so that we can cook up a feast using Guinness by sharing with us some recipes. Some of these recipes were developed by Guinness' in-house chef, Justin O’Connor, while some were unearthed from Guinness archive.

Using Guinness as an ingredient is nothing new as I've used it myself in some of my cooking. For a savoury dish, I've my version of Beef & Guinness Stew. You'll be very surprised that other than the usual usage in stews, it can also be used in sweets. For a start, I'm going to share the savoury dishes courtesy of Guinness Anchor Berhad. The following Friday, I'll share the sweets.

If you're in for cheap cheap Guinness by the pint, we discovered that The Beer Factory have extended their happy hour promo till June! It's just RM12 per pint, I guess the cheapest in town so far we have paid ;-) yum seng! (Disclaimer: We do not own The Beer Factory nor know the owners or their PR agency. We were just customers hehe...)

To find out all the exciting happenings and participating outlets, visit www.facebook.com/guinnessmalaysia for more information!

Beef & Guinness with Puff Pastry
Serves 4

 

200ml of GUINNESS® Foreign Extra Stout
400g stewing diced beef
100g pearl onion
1 large carrot - diced
100g sliced button mushrooms
2 cloves of garlic crushed
½ Litre of thick beef stock
Sprigs of fresh thyme & rosemary chopped
Small sheet of puff pastry

In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4 -5 minutes. Add the herbs and beef stock. Now add the Guinness. Slow cook the beef over a stove for 1- 1 ¼ hour. Add a little water if needed at the end.

Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry.

Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form 4 double pastry cases. Using a knife score the top of the pastry to give the effect of a vol au vent. Now bake at 200C for 14 minutes.

When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case. Spoon the hot beef into each case and serve.


Lamb Kebabs with Guinness Marinade
Serves 4

 

1 x Loins of lamb trimmed
Olive oil
½ red pepper
½ yellow pepper
1 small red onion peeled and quartered

Marinade:
50ml Guinness extra stout
1 tbsp natural yogurt
2 cloves garlic crushed
½ teaspoon ground cumin
1 tablespoon of chopped coriander
Salt and pepper
Juice of ½ lemon
¼ red chilli chopped

Slice the loin into 8 pieces and place in the Guinness overnight in a fridge.

Dice up the peppers and wedge the onions, season and coat in olive oil.

Add the rest of the marinade in on top of the lamb and continue to marinade for 2 – 3 hours. Now skewer the lamb and vegetables evenly onto 4 skewers. To cook place in the oven for 8 minutes at 180C or char grill until evenly cooked.

Serve with a minted yogurt.


Stuffed Guinness Barley Risotto & Green Cabbage Leaves
Serves 4



8 oz pearl barley
2 lt vegetable stock
200ml cream
8 oz fresh mushroom
2 onions, peeled and chopped
4 cloves garlic, minced
Salt and freshly ground pepper
2 tablespoons chopped fresh thyme
4 oz grated Parmesan cheese
4 large leaves of Savoy cabbage

Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.

In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 -5 minutes without colouring. Pour in the stock, barley and thyme in on top. Cover with a lid and slow cook till barley is tender, add more stock if needed. When barley is cooked add the cream and parmesan cheese and cook out for 2 -3 minutes. Season to taste.

Using 4 small teacups line them with cling film and place the drained cabbage leaf in side to cover leaving some cabbage leaf over the edge. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball.

Serve while hot or let it cool and reheat in the microwave.


Guinness Marinade Corned Beef, Champ Potato & Cabbage
Serves 6

 

1.4 kg of corned beef soaked in pint Guinness overnight.
1 onion chopped
5 cloves
3 bay leaves
9 – 10 black peppercorns
1 head of Savoy cabbage
Kg peeled potatoes (this was the recipe given without the amount, perhaps it could be 1 kg)
150g butter
400ml cream
3 sliced spring onion

Place the beef and Guinness into a pot and cover with cold water. Add onion, cloves, bay leaves and peppercorns. Cook for 2 – 2 ½ hrs or until tender.
Cook the potatoes in salted water, drain and mash. Add 100g butter, ½ the cream and spring onion. Season potato to taste.

Boil the sliced cabbage in salted water for 5 minutes and drain, add a knob of butter and season.

Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.

To serve:
Carve the corned beef onto a plate with a scoop of champ potato, boiled cabbage and finish with the cream sauce.


Rack of Lamb with Guinness and Mustard
Serves 2 

 

1 French trimmed rack of lamb (ask your butcher to do it for you)
Herb breadcrumbs (you can buy them ready made)
½ can of GUINNESS® Draught
Dijon Mustard

Put the lamb and the GUINNESS® into a bowl, cover and allow to marinate in the fridge for 6 - 8 hours. Take the lamb out and coat it with the mustard. Then press the lamb into the herb breadcrumbs. The crumbs will stick to the mustard and make a nice crust. Then simply roast in the oven at 200° C for 20 - 25 minutes.

Serve with roast vegetables and champ potato. Delicious.

Tip:
GUINNESS® is the only beer that really makes this work. The glaze on the lamb is as rich as you'd expect from red wine.


Irish Lamb Stew
Serves 4-6

 

1kg Diced neck or shoulder of lamb
Bouquet of parsley, thyme and bayleaf
3 large onions, finely chopped
Salt and freshly ground white pepper
3-4 carrots diced
2 sticks of celery chopped
1 small turnip diced
Small leek diced
Kg of peeled potatoes diced (no amount stated in original recipe but I'm guessing 1kg)
Finely chopped parsley
1 ½ lt of chicken stock
2 tbsp pearl barley

In a pot put the meat, bouquet of herbs, barley, onions, carrots, celery and turnip and cover with chicken stock. Simmer gently for one hour. Skim off the scum on top. Add the potatoes and continue cooking for ½ hour. For the last 5 minutes add in the leek. Remove the bouquet for herbs.

Stir in the chopped parsley. Serve in deep bowls with soda bread

Goulash with Guinness 

1 ½ pounds of stewing beef
Margarine
3 onions
1 clove of garlic
1 tsp of tomato puree
6 tomatoes
1 dessertspoon of paprika
Pinch of cayenne pepper and salt
½ bottle of GUINNESS®
8 small potatoes
Cheese to taste

Cut the beef into 2 inch cubes and brown in margarine together with the diced onions and finely chopped garlic. Add the puree, the peeled and sliced tomatoes, paprika and a little cayenne pepper and salt. Pour over the GUINNESS® and cook in the oven until the meat is tender.  45 minutes before serving add the potatoes. Skim off the surplus fat and serve with a little grated cheese.

Pork Fillets in Apple and Guinness
Serves 4

1 large pork fillet slit in half, flattened with a meat mallet and cut into four portions (or four pork escalopes)
2 oz butter
1 tbsp flour
1 pint of GUINNESS®
2 large cooking apples
1 tbsp Dijon mustard
Pinch of salt and pepper

Melt the butter with the oil in a frying pan, brown the pork quickly on both sides, remove and keep warm. Add the onions to the pan and cook until starting to go golden (do not allow them to burn). Add the flour, stirring and cook for 2 minutes. Gradually add the GUINNESS®. Add diced apple and replace pork with mustard and seasoning. Bring to the boil, cover and simmer for 20 minutes.

Check seasoning before serving pork with brown rice and vegetables.

Thank you Guinness Anchor Berhad and G2 Public Relations.

Harry Potter's Apple Pie

With a brand new year, I would love to share this Apple Pie recipe in The Unofficial Harry Potter Cookbook by Dinah Bucholz for a sweet start. Yup... you heard it, there's actually a recipe book on the food mentioned in Harry Potter series but it's unofficial though. It falls under Chapter 8 Desserts and Snacks at School. Did you drool when you read thru the books over what Mrs Weasley cooks for the kids and the daily feast the elves served at Hogwarts??

My ex-colleague, Bobby, who is a movie buff... loves to order movies and memorabilia via the net and I was surprised that he actually went all the way to get this recipe book even though he don't cook! He was kind enough to lend me the book (which reminds me that I need to return to him hehe!!!). The book does not have any photos and it was printed to make it look old school. I loved the "hand torn" feel of the long edge bind of the book!

The author is an American hence the measurements are not in metric which is quite a pain as I need to calculate and convert them before using. Anyway, I've only tried one recipe from this book hence I'm not sure if all the recipes work. Another disappointment is there is no recipe for Butter Beer which is something I'm always curious how it would taste like. However there are numerous recipes on the net though just that I haven't given them a go.

The other thing is some of the recipes are pretty lame... like fried eggs and bacon... hmmm perhaps this is targeted at the younger audience?

For this pie, I've tweaked the recipe. Did not have shortening so I've just used butter. Surprisingly the pie is pretty good. The crust is buttery (heh maybe because I've used everything butter) and loved the cinnamon apple fillings. To make it more decadent, I've served it ala mode - with a scoop of vanilla ice cream! For the full recipe, check here.

Apple Pie
The Unofficial Harry Potter Cookbook by Dinah Bucholz

Pie Crust:
560 g flour
3 Tbsp granulated sugar
1/2 tsp salt
280 g butter, cut into chunks (it called for shortening as well but I just use butter for the whole lot)
1/2 cup ice water

Filling:
8 Granny Smith apples, peeled, cored, and chopped
Juice and grated zest of 1 lemon
3/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg

1 egg, lightly beaten, for brushing over the crust
Sugar, for sprinkling over the crust


1. Place the flour, sugar, and salt in a food processor and pulse a few times to combine.

2. Scatter the chunks of butter over the flour and pulse about 20 times, until the mix resembles coarse crumbs. Since I do not have a food processor, I just use my finger tips and rub in the butter.

3. Transfer to a bowl and sprinkle on the 1/2 cup water, and mix with a spatula or your hands until the dough sticks together. If it's too dry, you can add more water 1 Tbsp at a time (better too wet than too dry).

4. Divide the dough in half and shape into round discs, wrap in plastic wrap, and chill in the fridge at least 2 hours or up to 3 days.

5. Preheat the oven to 180C. Remove one of the discs and roll it out on a floured surface into a 11" circle so that it can fit inside a 9" pie dish.

6. Fold the circle in quarters to lift it, then unfold it inside your pie plate. Trim the overhang to about 1", and place the plate in the fridge while you make the filling.

7. Combine the filling ingredients and mix well. The book asked to place the fillings directly on the pie bottom but I cooked it a little just to soften some of the apple pieces and thicken up the liquid. Cool the apples down before piling on the bottom crust.

8. Remove the second discs from fridge and roll out into 10" circle and place on top of the apples. Trim off the excess from the edge and crimp with fork or fingers. There should be excess dough, just make some leaves or flowers with it to decorate the pie.

9. Beat the egg and brush over the crust with a pastry brush. Cut slits in the top to form air vents. Sprinkle the extra sugar generously over the top.

10. Place the pie on a baking sheet to catch any drips and bake the pie on the bottom rack for 1.5 - 2 hours or until the crust is golden.

So which would be my next recipe to try out???

Festive Raya Recipe Courtesy of Makan Kitchen: Serawa Durian

Saving the sweet for last... the final recipe shared by Makan Kitchen, DoubleTree by Hilton Kuala Lumpur is Serawa Durian. Omigosh Serawa Durian is one of my fave Malay bubur, well only for durian lovers I guess. If you have not tasted this... imagine the 3 Heavenly flavours of durian, gula kabung (a type of palm sugar) and coconut milk meld together.., yeaaaa it's super yum!

I wish to thank Chef Fazli and Chef Zul of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur for being so generous in sharing these traditional recipes with us. It's great to share a part of their heritage with us so that such traditional dishes will continue to thrive in Malaysia.

Serawa Durian
Resipi oleh Chef Zul, Malay Sous Chef, 
Makan Kitchen, DoubleTree by Hilton Kuala Lumpur



Ramuan dan bahan-bahan:
300g Isi durian/paste durian
70g Gula kabung, di parut
10g Gula perang (optional)
100ml Air
300ml Perahan santan
15g Garam
10ml Perisa pandan
2nos Daun pandan

Cara cara memasak:

Campurkan kesemua bahan di dalam periuk yang sederhana besar dan renih dengan api yang perlahan. Renih selama 10 minit atau sehingga kesemua bahan sebati dan menjadi pekat.

Hidangkan bersama roti jala atau pun pulut yang telah di masak.

Festive Raya Recipe Courtesy of Makan Kitchen: Roti Jala

Roti Jala is always a hit dish for the foreigners and locals alike at my work place. Whenever the hosts wanted to showcase local cuisine to their foreign guests, we tend to have this dish to go with Chicken Curry. Instead of making the lacy crepe to be laid out and served, we actually prepare the hot plate and all the necessary utensils to let the guests have a go in making the roti jala. It's always a very fun process that even the young guests are delighted at it.

This is Chef Zul's recipe and from the photo, I can see there's a greenish version where most likely pandan juice is added for the colour and fragrant, and do omit the serbuk kunyit (turmeric powder) for this version.

Roti Jala
Resipi oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
300g Tepung gandum
2nos Telur
2 tsp Minyak jagung
1 tsp Serbuk kunyit
300ml Air
150ml Santan
35g Garam
10ml Minyak masak

Cara cara memasak:

Campurkan kesemua bahan di dalam mangkuk bancuhan dan kacau hingga sebati.

Panaskan kuali yang leper dan sapukan sedikit minyak masak.

Tuang sedikit bancuhan tepung ke dalam bekas acuan berjaring dan layarkan bancuhan tadi di dalam kuali leper sehingga menjadi jaring.

Apabila telah masak, lipat jaringan tadi menjadi dua dan seterusnya lipatkan lagi sehingga menjadi tiga segi. Ulang proses ini sehingga kesemua bancuhan tadi habis di masak.

Festive Raya Recipe Courtesy of Makan Kitchen: Kambing Bumbu

I've never tasted this dish before but from the pic, it does look delish. The unique point to me is the addition of crushed peanuts. Thank you Chef Fazli for this recipe.

Kambing Bumbu
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
1kg kambing (di potong kiub)
90ml Santan
40ml Air (Optional)
40gm Kacang tanah (di kisar)
3nos Serai
20gm Serbuk ketumbar
20gm Serbuk jintan putih
20gm Serbuk jinta manis
100ml Minyak memasak

Di kisar halus:
70gm Bawang merah
20gm Bawang putih
30gm Halia
20gm Lengkuas
10gm Cili kering

Perasa (secukup rasa):
Garam
Lada sulah
Serbuk perasa
Gula kabung (Optional)

Garnishing:
1nos Tomato, di belah empat
1nos Cili merah, di hiris
10gm Daun kunyit, di goreng (Optional)

Cara cara memasak:

Panaskan minyak dan tumis bahan yang telah dikisar sehingga kekuningan. Masukkan kesemua rempah dan tumis sehingga naik baunya. 

Masukan daging kambing dan di kacau sebati. Masak selama 10 minit dan masukan air. Renih sehingga daging kambing menjadi empuk.

Masukan santan dan kacang tanah, renih sehingga kuah menjadi pekat. Tambahkan bahan perasa mengikut kesesuaian. Hidang di dalam mangkuk dan di hias dengan cili dan tomato. 

Festive Raya Recipe Courtesy of Makan Kitchen: Ayam Masak Merah

Ooooo I love Ayam Masak Merah! If I visit the Malay nasi campur stall, this would be one dish that I can never resist. I love the sweetish and tangy taste of the gravy. The only downside is sometimes the chicken are over fried and we tend to know at times they use their unsold fried chicken from the day before for this dish :(

Worry no more when I can make this now with Chef Fazli's recipe, hurrah! His recipe is a bit unique with the addition of chick peas (kacang kuda).


Ayam Masak Merah
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
600gm Ayam (dipotong)
80gm Minyak sapi
60gm Bawang merah (dikisar)
30gm Bawang Putih (dikisar)
15gm Halia - (dikisar)
2 batang Serai (di ketuk)
10gm 4 sekawan (kayu manis, bunga cengkih. bunga lawan &, buah pelaga)

400gm Tomato pes
400gm Cili boh
300gm Bawang (potong bulat)
4 tangkai Cili Hijau, cili merah (di potong dua)
2 biji Tomato (di potong 6)
50ml Susu cair
5gm Serbuk Kunyit
150gm Kacang kuda (di rebus)
Garam & Gula, secukup rasa

Cara-cara memasak :-

Panaskan minyak sapi ke dalam periuk. Masukkan bawang merah, bawanh putih dah halia yang di kisar. Kemudian masukkan cili boh dan tumis sehingga masak (pecah minyak).

Masukkan tomato pes ke dalam tumisan (sedikit sahaja). Tuangkan air and kacau. Setelah mendidih masukkan ayam ke dalam (masak dengan api perlahan).

Selepas sebati masukkan cili merah, cili hijau dan tomato dan kacang kuda. Setelah itu, masukkan susu cair ke dalam dan tambahkan bahan perasa. Akhir sekali setelah masak, boleh di hidang.

Tips:

• Tumiskan serai dan kayu manis terlebih dahulu 
• Gunakan serbuk kunyit untuk menaikkan lagi warna masakan 
• Nisbah bawang yang betul akan membantu menaikkan lagi rasa masakan 
• Susu cair digunakan untuk memberi sedikit rasa lemak ke dalam masakan 
• Kacang kuda di gunakan sebagai penambah bahan, boleh juga di gantikan dengan kacang peas atau sebagainya mengikut citarasa

Festive Raya Recipe Courtesy of Makan Kitchen: Rendang Daging

Since my work place, Bayan Indah, is famous for it's local cuisine, Rendang Daging (a dry curry dish) tend to be one of the most requested dish to be served in functions. I can eat that very often and don't feel bored with it all because the aromatics used for this dish made the rendang very flavourful.

Chef Fazli had shared this recipe out generously. You can replicate this dish using chicken if you don't take beef. Just cut your chicken into fairly large pieces and the time to cook chicken is wayyy shorter.


Rendang Daging

Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
1kg Daging lembu (di potong dadu)
90ml Santan
40ml Air (Optional)
60gm Kerisik
5gm Daun kunyit (di mayang halus)
5gm Daun limau purut

Di kisar halus:
80gm Bawang merah
20gm Bawang putih
40gm Halia
20gm Lengkuas
40gm Cili kering
70gm Serai
20gm Kunyit hidup

Perasa (secukup rasa):
Garam
Lada sulah
Serbuk pati (Optional)
Gula kabung (Optional)
Kicap soya pekat (Optional)

Garnishing:
1nos Cili merah, di hiris
10gm Daun kunyit, di goreng (Optional)

Cara cara memasak:

Di dalam periuk yang sederhana besar, masukan bahan yang telah dikisar beserta daging, santan dan dimasak dengan api yang perlahan. Renih selama 30 minit dan kacau sentiasa.

Masukkan kerisik, daun kunyit dan daun limau purut dan direnih selama 45 minit atau sehingga daging empuk. Sentiasa kacau untuk mengelak dari hangit.

Masukan bahan perasa mengikut kesesuaian dan jika perlu tambahkan dengan sedikit kicap pekat.

Hiaskan dengan daun kunyit yang telah digoreng beserta cili sebelum di hidangkan.

Festive Raya Recipe Courtesy of Makan Kitchen: Nasi Briyani Kambing

We're done with the 6 recipes from Bazaar Ramadhan and let's continue with the rest that are usually served on Raya Open House itself. I think this Nasi Briyani Kambing is a great dish for that as one does not want to sweat out on the festive day itself. So this one pot wonder briyani is the way to go.

Nasi Briyani Kambing

Resipi oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
50ml Minyak Sapi
50ml Minyak Masak
300gm Daging Kambing
1kg Beras Basmathi - direndam dalam air 

10gm Jintan Putih
5nos Daun Bay
5gm Bunga Lawang
5gm Buah Pelaga – Hijau
5nos Buah Pelaga – Hitam
5gm Kulit Kayu Manis 

200gm Bawang
5gm Cili Hijau
10gm Tomato
15gm Bawang Putih – dikisar
10gm Halia - dikisar
15gm Serbuk cili
10gm Serbuk kunyit
5gm Garam Masala
100gm Daun Pudina – dikisar 

2 liter Air
secukup rasa Gula & Garam
10gm Bawang Goreng

Cara-cara memasak:

Panaskan minyak dan minyak sapi ke dalam periuk yang besar. Masukkan rempah (jintan putih, bunga lawang, buah pelaga hijau, buah pelaga hitam dan kulit kayu manis ) dan daun bay. Tumis bahan-bahan tersebut dan masukkan bawang, cili, bawang putih dan halia yang dikisar, kacau sehingga sebati.

Masukkan serbuk kunyit dan serbuk cili, kacau and tunggu sehingga minyak timbul. Masukkan tomato, daun pudina yang dikisar dan daging. Masak selama 10 minit dan masukkan garam masala. Masukkan garam dan gula secukup rasa.

Tapiskan beras yang direndam tadi dan masukkan ke dalam kuali, kacaukan. Tuang air sehingga sama rata dengan beras tadi. Kemudian tutup kuali dengan kertas aluminum dan masak selama 10 minit. Kurangkan api dan masak selama 5 minit. Tutup api setelah nasi sudah masak.

Akhir sekali taburkan bawang goreng sebelum dihidang.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Kari Kepala Ikan

Next up is a recipe by Chef Fazli - Kari Kepala Ikan (Curry Fish Head). For Westerners, it's always very intimidating when they see a whole fish head sitting on the serving platter or at times claypot! Kekeke at my former company we used to bring our foreign vendors for Curry Fish Head, just to see their reaction especially being face to face with the whole fish head (with eyes intact) staring back at them.

One of my fave place for a mean curry fish head is Restaurant Ahamed Curry Fish Head which is also known as Stadium Curry Fish Head as it was originally situated in Stadium Merdeka. They have moved to Jalan Lumut area now.

Kari Kepala Ikan
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
100ml Minyak Masak
1kg Kepala ikan (dipotong dan di bersihkan)
5gm Halba Biji
5gm Biji Sawi
5gm Daun kari
5gm Cili Kering
300gm Bawang (di hiris harus)
10gm Cili Hijau (di hiris halus)

Bahan bahan dikisar:
15gm Bawang Putih – dikisar
15gm Halia - dikisar

10gm Tomato
30gm Serbuk Kunyit
20gm Serbuk ketumbar
20ml Air
150ml Santan 

5ml Minyak Kelapa
10gm Daun Ketumbar
Garam & Gula, secukup rasa   

Cara-cara memasak :-

Panaskan minyak ke dalam periuk yang besar. Masukkan rempah (biji halba dan biji sawi) cili kering dan daun kari. Tumiskan.

Masukkan bawang, cili hijau, bawang putih dan halia yang dikisar. Kemudian masukkan tomato. Masukkan serbuk kunyit dan serbuk ketumbar. Tumiskan sehingga minyak pecah.

Tuangkan air and kacau. Setelah kari mendidih tuangkan santan dan kacau. Selepas 30 saat masukkan kepala ikan dan masak selama 10 minit. Setelah itu, renjiskan sedikit minyak kelapa ke dalam kari dan bubuh garam secukup rasa.

Akhir sekali setelah masak, hiaskan dengan daun ketumbar sebelum dihidang.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Bubur Lambuk

I have to say, Bubur Lambuk is a dish that is hard to forget its taste. I can still remember how fragrant the beef rice congee (porridge) was peppered with rich spices such as corriander, cinnamon, cardamon, star anise and cloves. Simple ingredients but the combination of them is so flavourful!

I had my first taste of Bubur Lambuk during the month of Ramadhan some years back. One of my Muslim colleague queued for the famous Bubur Lambuk distributed by Masjid Jamek Kampung Baru. Back then, the Bubur Lambuk from this mosque has yet to gain it's royal status (by the late Sultan Salahuddin of Selangor) but we knew it was already famous when my Muslim colleagues were raving about it. My colleague brought back a few packets and generously shared with us. Even though I had very little of it as it was meant to for a taste amongst the non-Muslims but the flavours were etched in my memory. We have tasted it at Tupai Tupai Restaurant and Cafe but it just wasn't the same.

Since now that I have the recipe by Chef Fazli of Makan Kitchen, I can't wait to give this recipe a go!

Bubur Lambuk Ayam

Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton KL  

Ramuan dan bahan-bahan:
100gm Beras (dibasuh bersih)
300gm Isi daging ayam (diricik halus)
30gm Bawang merah (dihiris halus)
20gm Bawang putih (dihiris halus)
15gm Halia muda (dihiris halus)
20gm Serai (dititik)
Sehelai Daun pandan (optional)
10gm Bunga lawang
10gm Kulit kayu manis
10gm Buah pelaga
10gm Cengkih
10gm Ketumbar
40gm Minyak sapi
20ml Minyak masak
1500ml Air
50ml Santan putih

Rencah dan perasa (Secukup rasa):
Garam halus
Secukup rasa Lada sulah
Serbuk perasa (Optional)
Secukup rasa Gula kabung (Optional)

Hirisan dan hiasan:
20gm Bawang goreng
15gm Daun sup (dimayang halus)
15gm Daun bawang (dimayang halus)
10gm Cili merah (dimayang halus)

Cara cara memasak :-

Panaskan minyak masak dan minyak sapi sehingga sederhana panas. Tumiskan bawang putih, bawang besar, halia, bunga lawang, kulit kayu manis, buah pelaga, cengkih dan ketumbar sehingga naik aroma dan baunya.

Masukkan beras beserta air kedalam periuk, biarkannya mendidih seketika dan renih sehingga menjadi bubur. Senentiasa kacau supaya tidak berkerak.

Masukkan ayam yang telag diricih halus dan masak sehingga daging menjadi empuk. Tuang santan kedalam bubur dan bahan perasa, kacau perlahan – lahan supaya santan tidak pecah minyak.

Apabila semua ramuan tadi telah sebati, bolehlah dihidangkan kedalam mangkuh dna ditaburkan kesemua bahan hirisan di atas bubur.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Percik Ayam

I "breathe" Percik Ayam all the time *chuckle* at work that is. So far I've taught 5 Kampung Cuisine classes at Bayan Indah and guess what, Percik Ayam, is one of the recipe in this theme. Apart from that, it's one of the most popular requested menu for lunches/dinners... so we made Percik Ayam a lot in the kitchen! Even though we ate this very often but somehow we are not bored with it. Who can resist roasted chicken with lots of spices and aromatics in it???

Since I can't share Rohani's recipe but Chef Zul of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur had generously shared with us the recipe!


Percik Ayam
Recipe Oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
10ml Minyak Masak
1nos Ayam (di potong 4)
5gm Serbuk kunyit
Garam, secukup rasa
Lada sulah, secukup rasa  

200ml Santan kelapa

Bahan bahan dikisar:
10gm Bawang Putih
30gm Halia muda
30gm Bawang merah
30gm Serai
10gm Kunyit hidup
5gm Lengkuas (Optional)
5gm Cili Kering (direndam)
10gm Belacan

Rencah dan perasa (secukup rasa):
Garam halus
Lada sulah
Gula kabung
Serbuk perasa

Hirisan dan hiasan:
20gm Daun ketumbar
15gm Cili merah (di hiris)

Cara-cara memasak :-

Rendam cili kering selama 10 minit atau sehingga lembut. Di dalan pemproses makan, kisar kesemua bahan sehingga menjadi lumat.

Bersikkan ayam dan di toskan sehingga kering. Peram bersama serbuk kunyit, garam, lada sulah dan sesudu besar bahan yang telah di kisar tadi selama 45 minit.

Di dalam periuk bnelanga yang sederhana besar, campurkan bahan yang telah di kisar bersama santan, bahan perasa dan direnih dengan api yang perlahan sambil dikacau sehingga menjadi pekat.

Didalam ketuh yang panas (180°c) bakar ayam selama 6 minit. Keluarkan dari ketuhar dan dilumurkan sedikit kuah percik keatas ayam, bakar kembali sehingga ayam menjadi empuk (10 - 12 minit).

Hidangkan ayam di dalam pinggan dan dicurahkan kuah percik ke atasnya. Hias bersama daun ketumbar dan cili merah sebelum di hidangkan.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Sup Tulang Rawan

This recipe Sup Tulang Rawan by Chef Zul sounds absolutely of a very tummy warming dish to break fast with. I would like a piping hot soup to start off, in fact I would be happy with just a hearty soup with lots of flavours that pack a punch!

Sup Tulang Rawan
Resipi Oleh Chef Zul, Malay Sous Chef,

Makan Kitchen, Doubletree By Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
400gm Tulang rawan (potong kecil)
250ml Air rebusan tulang
100gm Kentang
70gm Lobak merah
70gm Daun saderi
30ml Minyak masak
10gm Minyak sapi (Optional)
15gm Cili kering (Optional)
20gm Rempah kurma

Herba campuran:
5gm Jintan manis
5gm Bunga lawang
5gm Bunga cengkih
5gm Kayu manis
5gm Biji ketumbar
4nos Daun bay (optional)
1nos Sup bunjut (optional)

Bahan bahan dikisar:
15gm Bawang merah
12gm Bawang putih
10gm Halia
10gm Lengkuas
10gm Kunyit hidup

Rencah dan perasa (Secukup rasa):
Garam halus
Lada sulah
Serbuk perasa

Hirisan dan hiasan:
15gm Daun sup
10gm Bawang goreng

Cara cara memasak :-

Panaskan minyak di dalam periuk yang sederhana besar dan tumis herba campuran sehingga naik baunya. Campurkan bahan yang telah di kisar dan tumis sehingga garing bersama rempah kurma, masukan tulang rawan dan kacau sebati.

Tuangkan air rebusan tulang dan renih sehingga daging empuk. Masukan kentang, lobak merah, daun saderi dan bahan perasa dan renih sehingga masak kesemuanya sekali.

Hidangkan di dalam mangkuk dan hias bersama daun bawang dan bawang goreng.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Kari Udang Mamak

The next Bazaar Ramadhan recipe by Chef Zul, Malay Sous Chef of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur is Kari Udang Mamak.

Kari Udang Mamak

Resipi oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur 

Ramuan dan bahan-bahan: 
100ml Minyak Masak
1kg Udang galah (dibelah tengah dan di bersihkan)
5gm Halba Biji
5gm Biji Sawi
5gm Daun kari
5gm Cili Kering
300gm Bawang (di hiris harus)
10gm Cili Hijau (di hiris halus)

Bahan-bahan dikisar:
15gm Bawang Putih – dikisar
15gm Halia - dikisar

10gm Tomato
30gm Serbuk Kunyit
20gm Serbuk ketumbar
20ml Air
15ml Yogurt
150ml Santan
5ml Minyak Kelapa
Daun Ketumbar
10gm Garam & Gula (secukup rasa)

Cara-cara memasak:

Panaskan minyak ke dalam periuk yang besar. Masukkan rempah (biji halba dan biji sawi) cili kering dan daun kari. Tumiskan.

Masukkan bawang, cili hijau, bawang putih dan halia yang dikisar. Kemudian masukkan tomato. Masukkan serbuk kunyit dan serbuk ketumbar. Tumiskan sehingga minyak pecah.

Tuangkan air and kacau. Setelah kari mendidih tuangkan santan beserta yogurt dan kacau. Selepas 30 saat masukkan kepala udang galah dan masak selama 10 minit.

Setelah itu, renjiskan sedikit minyak kelapa ke dalam kari dan bubuh garam secukup rasa. Akhir sekali setelah masak, hiaskan dengan daun ketumbar sebelum dihidang.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Ikan Keli Salai Masak Lemak Cili Api

I've received 6 recipes each of Bazaar Ramadhan and Raya festive dishes courtesy of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur. They were contributed by Chef Fazli Baharudin, Executive Junior Sous Chef; and Chef Mohd Zulkarnean, Malay Sous Chef.

I'll be sharing the recipes with you over the next few days and if I have the time, I'm going to cook up some of these dishes. *fingers crossed* Hope you'll like the recipes which I find are very traditional by nature.

First one up is Ikan Keli Salai Masak Lemak Cili Api which is essentially Smoked Catfish in Bird's Eye Chillies Creamy Coconut Gravy. I'm afraid that I won't be translating the recipe as errr my Malay kinda rusty but if you have any questions, I'll try to see if I can be of much help hahaha.


IKAN KELI SALAI MASAK LEMAK CILI API
Resipi oleh Chef Fazli, Executive Junior Sous Chef
Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
400gm Ikan keli salai (di potong kecil)
90ml Santan kelapa
40ml Air
15gm Daun kunyit (di hiris halus)
25gm Belimbing buluh (optional)
12gm Asam keping

Bahan bahan dikisar:
15gm Bawang merah
10gm Bawang putih
10gm Halia
10gm Lengkuas (optional)
10gm Serai
25gm Kunyit hidup
30gm Cili padi
10gm Cili hijau (optional)

Rencah dan perasa:
Garam halus (Secukup rasa)
Lada sulah (Secukup rasa)
Serbuk perasa (Secukup rasa)
Gula kabung (Optional) (Secukup rasa)


Hirisan dan hiasan:
1nos Tomato (di belah lapan)
1nos Cili merah (di hiris tebal)
10gm Hirisan daun kunyit goreng (Optional)

Cara cara memasak:

Masukan bahan yang telah di kisar kedalam periuk barsama air, daun kunyit dan asam keping ke dalam periuk dan renih seketika.

Masukan santan, ikan salai dan bahan perasa kedalam periuk. Kacau perlahan supaya tidak pecah minyak dan berbintil. Pastikan apinya sederhana besar.

Akhir sekali, masukan tomato yang di belah 8 kedalam gulai tadi sebelum di hidang di dalam mangkuk. Taburkan hirisan cili merah dan hirisan daun kunyit yang telah di goreng rangup.


Check out the Chefs bio here (click to enlarge):

Thank you to Chef Fazli and Chef Zul of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur for sharing these deletable recipes with us ;-)