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APPLE SALAD RECIPE

Posted by Criz Lai On June - 8 - 2008

After eating too much of rich food outside, I sometimes make some salads as my meal. It is a good and healthy diet too as most of the hawker food here could be rather oily. I came out with the idea of creating my own style of fruit salad but I used only some fresh apples. You can also add in some fresh baby tomatoes, honeydew, seedless grapes or pears if you are planning to make this as one of your party dishes. This is a quick recipe that is perfect for any occasions.

You can remove the skin of the apples if you want to but make sure you soak in some salt water to avoid them turning brown. I did not do so because I wanted the dish to have more colors. Please make sure that you use some vegetable soap to wash the skins clean. Here is the recipe:

APPLE SALAD

Ingredients:
2 green apples (wash and cut into thin slices)
2 big red apples (wash and cut into thin slices)
1 large carrot (remove skin, diced and boiled)
3 pcs of chicken ham (cut into 1” strips)
200 gms of canned pineapple (diced)
100 gms of mixed raisins
150 gms of roasted walnut (break into small pieces – leave some for topping)

Dressing:
7 Tsp mayonnaise (Lady’s Choice)
2 Tsp milk powder
3 Tsp water
Some pepper
Some Italian Mixed Herbs
Pinch of salt

Mix all the ingredients in a large container. Whip the dressing in a bowl thoroughly before pouring into the container. Stir well. Place the mixed fruit into a large bowl. Chill it for about 30 minutes. Sprinkle the balance walnut and some Italian Mixed Herbs before serving.

(Serves: 4-6)

YOU CAN CHECK HERE FOR MORE RECIPES.

STIR FRIED CHINESE CHIVES FLOWERS WITH ROASTED PORK RECIPE

Posted by Criz Lai On May - 27 - 2008

Nowadays, most of the family members are working personnel. If you ask them to go into the hassle of spending hours just to cook a meal, they would rather spend their time eating out. Why not try this Stir Fried Chinese Chives Flower with Roasted Pork. You would have it served on the dining table within minutes. Here are the ingredients and method to cook the dish.

CHINESE CHINESE CHIVES FLOWER

Ingredients:

1 bundle Chinese Chives Flower (Koochai Hua) – wash and cut into 1.5 inch length
500gms roasted pork
1 big onion – cut into 10 pieces
2 pips garlic – chopped
1 tspn fine sugar
1 tspn sesame oil
1 Tspn soy sauce
2 Tspn oil
1/3 cup of water
2 Tspn corn starch (dissolve in some water)
Pinch of salt
Some pepper

Method of cooking:

  1. Put some oil into a heated wok. Add in the chopped garlic and sauté until golden brown.
  2. Put in the roasted pork. Add in the soy sauce, sesame oil, sugar and some pepper. Stir fried until fragrance. Add in the water and simmer it with low fire for 5 minutes.
  3. Add in the dissolved corn starch some at a time until the gravy becomes thick. Taste if the gravy is salty enough for your taste bud. If not, pinch in some more salt.
  4. If the combination is just right for you, put in the big onions and Chinese chives flowers and stir fry until the vegetables are cooked.
  5. Dish out immediately and serve with hot steaming rice.

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.

FRIED HOR FUN WITH GLASS NOODLES RECIPE

Posted by Criz Lai On May - 23 - 2008

Sometimes during weekends, I would create some special food to share with my family. This is something that you cannot get from any food stall out there. I tried something different which tasted real nice and not as oily as our famous Penang Char Koay Teow. Since my family has a few children in it, I opted out the chili paste. I called it “Fried Hor Fun With Glass Noodles”.

FRIED HOR FUN

Ingredients:

1 kg hor fun (open up and cut into 1” strips)
300 gms tang hoon (glass noodles) (soak for 30 min and drain)
3 pulps garlic (chopped)
1.5” thumb size young ginger (grate and juice)
300 gms medium prawns (peel and marinate with some pepper, soy sauce & sugar)
1 chicken breast meat (slice and marinate with pepper, soy sauce, sesame oil & some ginger juice)
300 gms bean sprout (taugeh)
4 eggs (beaten with some soy sauce, pepper and sesame oil)
Some oil
Dark Soy Sauce (optional)
Salt and sugar to taste
1 stalk of spring onion and chillies (for garnishing)
Sambal Belacan (shrimp paste chili mix with lime)

Method of cooking:

  1. Saute some chopped garlic with some oil until golden in a wok.
  2. Put in the hor fun. Add in some pepper and soy sauce (optional: drop some dark soy sauce for darker coloring) and stir fry on high fire. Scoop up and put aside.
  3. Stir fry the prawns and chicken meat individually and put aside.
  4. Heat up some oil. Put in the eggs and scramble until cooked.
  5. Lower the fire. Stir in the glass noodles and sprinkle some salt.
  6. Put in the cooked hor fun and stir evenly.
  7. Put in the cooked prawns and chicken meat. Stir evenly.
  8. Put in the bean spout and stir until the bean sprout becomes almost transparent.
  9. Dish out onto a plate and garnish with sliced chillies and spring onions.
  10. Best served with Sambal Belacan.

(Serves: 4-6)

YOU CAN CHECK HERE FOR MORE RECIPES.

MANGO MILKSHAKE RECIPE

Posted by Criz Lai On May - 19 - 2008

You can do up your own fruit drink within minutes and stop your worries over those preservatives that are available in a packet drink. I love mango as few fruits can rival its succulent and aromatic delights in it. An average size fruit contains about 90% vitamin C and 75% of vitamin A and E. These vitamins are powerful immune system boosters. Let me share with you all a simple yet nutritious recipe.

MANGO MILKSHAKE

MANGO MILKSHAKE (serves: 1-2)

225 grams (8 oz) medium ripe mango
250 ml soy milk (vanilla flavored will be ideal)
2 teaspoon honey
1 cup ice cubes
1 stalk mint leaves
Some whipped cream

1. Cut the mango on both side length wise and scoop the flesh into the blender. Try to cut around the pit to get any remaining flesh.

2. Add in soy milk, honey and ice cubes and blend until it becomes puree like.

3. Pour into a tall glass. Spray some whipped cream on it. Drip some honey. Garnish with mint leaves. Serve immediately.

YOU CAN CHECK HERE FOR MORE RECIPES.

SPICY POTATOES WITH ANCHOVY RECIPE

Posted by Criz Lai On May - 17 - 2008

If you are running out of ideas on what to cook for your next meal, you can try out this recipe. It is so simple to cook and appetizing that you may want to have it always. This is my own recipe and you can change the amount of ingredient used to suit your taste. Let’s try out my Spicy Potatoes With Anchovy recipe here.

SPICY POTATO WITH ANCHOVY

Ingredients:
150gms baby anchovy (ikan bilis) – wash and dry
6 pips of onions – blended
1 Tspn chili boh (chili paste) – add more if you want it more spicy
4 large potatoes – quarter and cut into slices
150gms tamarind juice (juice from 2 large lime plus 100gms water)
Salt and sugar to taste.
Some oil

Method of cooking:
Deep fry the potato slices in medium fire in a wok until they are cooked and slightly brown. Dish them out.

  1. Leave about 6 Tspn of oil in the wok and with low fire sauté the anchovy until they are fragrant and golden in color. Dish them out.
  2. Again with low fire, put in the blended onions. Stir for about 5 minutes then add in the chili paste. Saute until you get the pungent smell.
  3. Add in the tamarind juice. Cook until thicken.
  4. Add in pinch of salt (not too much as some anchovy can be salty) and some sugar to taste.
  5. Put in the pre-fried anchovy and potato slices and stir thoroughly.
  6. Serve with rice while it is hot to maintain the crunchiness of the anchovy.
  7. Garnish with some tomatoes and celery leaves (optional).

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.

HAINANESE CHICKEN RICE RECIPE

Posted by Criz Lai On March - 2 - 2008
It has been awhile since I posted up a recipe to share with my readers. Last Saturday, I have decided to cook something healthy and less oil for lunch. I cooked Hainanese Chicken Rice. Here is my recipe:

Photobucket

INGREDIENTS:
1 medium chicken (3-4kg) (wash with salt and get rid of the intestines)
1 stalk Chinese parsley/cilantro (chopped about 2” in length)
7 stalks spring onions
4” old ginger (slightly crushed)
2 cups fragrance/plain rice
5 tablespoon sesame oil
some soy sauce
3 teaspoon salt
6 cups chicken stock (boil 6-8 chicken bones with 8 cups water)

RICE:
1. Wash rice until clean. Drain excess water until dry.
2. Heat up the wok. Put in 4 tablespoon sesame oil and add in 2” of crushed ginger. Stir until you get a fragrant smell.
3. Add rice and stir for about 10 minutes on medium high and transfer everything into a rice cooker.
4. Pour about 3 cups of chicken stock. Add in 3 stalks of whole spring onions and cook.
5. Stir the rice a little when it starts boiling. Mix in salt and/or soy sauce to taste.
6. Add some chicken stock if it is too dry.

CHICKEN:
1. Cook 4 cups of water and 3 cups of chicken stock into a tall pot on high until boil.
2. Add in 2” of crushed ginger and 3 whole stalks of spring onions into pot.
3. Add in 2 teaspoon of salt.
4. Put in the chicken and cook on medium high. Cover the pot partially. Lower the fire if necessary as the chicken should be cooked slowly.
5. Turn chicken once in a while to ensure it is properly cooked.
6. Cook about 45 minutes.
7. Drain the chicken. Pour one tablespoon sesame oil. Rub evenly all over the cooked chicken while hot, followed with some soy sauce.
8. Cut chicken into preferred sizes.
9. Garnish with some chopped Chinese parsley and spring onions.
10. Served with hot rice and garlic chilly sauce.

(Serves: 3-4)

Note: For those who do not wish to have rice, you can use wholemeal breads or buns instead. You can slice the chicken into small cubes. Mix in some mayonnaise, pepper, herbs and a pinch of salt. Put in some chopped lettuce and sliced tomatoes. Tada…you have your healthy chicken sandwich.

YOU CAN CHECK HERE FOR MORE RECIPES.

SEAFOOD FETTUCCINE PASTA RECIPE

Posted by Criz Lai On February - 17 - 2008
If you are planning to invite a small group of friends back for dinner, you might want to impress them with some pasta dishes. Here is one good recipe which most people would like to have. They will sure like the Seafood Fettuccine dish that you had prepared.

SEAFOODPASTA

INGREDIENTS:
2 tins Campbell Mushroom Soup (420gms + 300gms)
½ tin Evaporated Milk
1 tin button mushroom (thinly sliced)
2 big onions (chopped)
2 big tomatoes (cut into cubes)
500gms frozen Dory fish (cut into small cubes)
500gms peeled prawns
300gms squid (cut into rings)
1 stalk of celery (chopped)
2 pkt fettuccine pasta (500gms)
2 small cans of water (600gms)
Some black pepper
Some Italian Mixed Herbs
Pinch of salt and sugar

MARINATE (15 MINS):
prawns – some soya sauce, sesame seed oil, pepper and pinch of sugar
squids – some soya sauce, pepper and sesame oil
fish – some soya sauce, pepper and sesame oil

METHOD OF COOKING:
1.Boil a big pot of water with a teaspoon of salt. Put in the pasta and cook until soft according to the instructions given on the packaging. Drain the water and then mixed with some margarine/olive oil.
2.Stir fry all the marinated seafood individually and put aside to be used later.
3.Put 3 Tablespoon oil into a wok. Put in the chopped onions. When it’s cooked, put in the tomatoes and stir fry for 5 minutes.
4.Put in the canned mushroom soups. Stir awhile and then add in the evaporated milk and water. Bring to boil.
5.Put in the boiled carrots, mushroom slices and celery. Bring to boil.
6.Sprinkle some mixed herbs and black pepper
7.Put in the cooked seafood and stir well.
8.Add in salt and sugar to taste
9.You are ready to serve.
10.Put the cooked pasta into a flat plate and put some sauce on it.
11.Garnish with some herbs and celery leaves.

(Serves: 8-10)

Note: Use a packet of pasta if you do not want to have so much. You can keep the rest of the sauce in the cooler to be reheated the next day.

YOU CAN CHECK HERE FOR MORE RECIPES.

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About Me

Howdy from the Isle of delicious Asian food and the UNESCO Heritage City of Georgetown, Penang, Malaysia. Just call me Criz Lai and I am here to share with you on what’s the best food you can get in town as well as from many other parts of Malaysia.

By the way, you might not notice it but CRIZ BON APPETITE is iPhone/Mobile Compatible. Please do feel free to hop over to http://ip.crizfood.com to get the latest updates! If you want to contact me for any questions, don’t hesitate to email me at crizlai [at] hotmail [dot] com. Spamming would not be tolerated – you are being tracked here!

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