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Chocolate Chip Cookies

INGREDIENTS :(Source from http://allrecipes.com SUBMITTED BY: mellisa )

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tablespoon milk
• 1 1/2 teaspoons vanilla extract
• 1 cup cornflakes cereal, crumbled
• 3 cups rolled oats
• 1/2 cup flaked coconut
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Ayam Percik Recipe

Ingredients :
1.5 kg 50g 100 ml 300 ml Spices 6 3 cloves 2cm 1 stalk 3 teaspoons 1 teaspoon Seasoning 2 teaspoons 1/2 teaspoon 1/2 teaspoon	Chicken, cut into 6 pieces Tamarind paste Water Thick coconut milk Shallots Garlic Ginger piece Lemon grass Chili paste Cinnamon powder Salt or to taste Pepper Ground black pepper
Method : Mix the tamarind paste with the 100ml water and squeeze to obtain tamarind juice. Set aside. Ground and combine the spice ingredients. Then add the tamarind juice and thick coconut milk. Put the chicken pieces in a large mixing bowl. Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning. Mix well until the chicken is coated with the marinade. Keep in the refrigerator for several hours or preferable overnight. Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred. source from : www.asianonlinerecipes.com

Tasty Spicy Chicken

Ingredients

1 kg chicken drumsticks and wings, chopped into bite-sized pieces 3/4 cup water 1/2 cup thick coconut milk 2��3tbsp Carotino oil 4 kaffir lime leaves, finely shredded Spices (A): 1 Bombay onion, halved and shred thinly 1 tsp fenugreek 1� tsp cumin seeds 1 tsp mustard seeds 3 sprigs curry leaves; use the leaves only Spices (B): 3 tbsp chilli paste 1/2 tsp turmeric powder 1 tbsp coriander powder 3 cloves garlic, pounded finely into a paste 2cm piece ginger, pounded finely into a paste 1 tbsp ground black pepper Seasoning (C): 1 tsp light soy sauce 1 tbsp oyster sauce 1 tsp sugar or to taste Seasoning (D): 1 tsp fish sauce 1/2 tsp sugar or to taste 2 limes, squeezed for juice 1/4 tsp dark soy sauce (for colour) Method Combine chicken drumsticks and wings in a large mixing bowl. Add seasoning (C) and marinate for 15�20 minutes. Heat the Carotino oil in a saucepan and fry (A) until fragrant, then add in (B). Continue to fry for 1�2 minutes until oil separates. Put in chicken and fry well until well-combined. Add in water. Mix well and cook covered for 20 minutes over a medium-low heat. Pour in coconut milk and turn down the flame to medium-low. Put in kaffir lime leaves, cover the pan and simmer until the sauce turns thick and dry. Add (D) to taste. source from the star : http://kuali.com Recipe by Amy Beh

Ayam masak merah

recipes by Amy Beh.

Ingredients

1 kg chicken, chopped into bite-sized pieces 2 onions, quartered 3 potatoes, cut into wedges 2 tomatoes, quartered 1 small can tomato paste 150ml water 4cm piece cinnamon stick 4 cloves 1 star anise 3–4 tbsp oil Ground spices (A): 10 shallots 4 cloves garlic 12 red chillies, seeded 3cm ginger 2 tbsp coriander powder 1 tsp cumin powder Seasoning (B): 1 tsp salt or to taste 1 tbsp sugar or to taste Method Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes. Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick. Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

Creamy Sauce Butter Crabs

Creamy Sauce Butter Crabs

Recipe by AMY BEH

Ingredients

1.5kg crabs, preferably mud crabs 200g margarine 1 can evaporated milk 20–25g bird’s eye chillies (chilli padi), leave whole and lightly smashed 4 stalks curry leaves, use leaves only Seasoning 1/2 tsp salt 1/2 tsp sugar Thickening 1 tbsp corn flour mixed with 1½ tbsp water Method Clean crabs and poach them, then drain well. Remove the pincers and crack with a pestle. Trim the legs and cut each crab into four pieces. Set aside. Heat margarine in a wok until melted then add the milk. Gently simmer the mixture over a medium heat. Add the curry leaves, chilli padi and seasoning. Simmer for 10–15 minutes. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture. Return crabs to the mixture and cook over a very low heat for about 1 minute. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce. Serve immediately.

Cencaluk Chilli Sauce

Cencaluk Chilli Sauce
Recipe by AMY BEH

Ingredients

1½ tbsp good quality cencaluk 4–5 shallots 1 tbsp sliced red chilli 1 tbsp sliced bird’s eye chillies Seasoning 1 tbsp sugar or to taste 2 tbsp freshly squeezed lime juice Method Slice shallots lengthwise. Put cencaluk, red chilli, bird’s eye’s chillies and shallots in a bowl. Add in sugar and lime juice to taste. Stir well to mix. Serve this relish when serving deep-fried mackerel (ikan kembung)