Food View

Food Name Country Picture Sources Ingredient First Step Second Step Third Step Fourth Step Fifth Step
Aloo Moringa (Potato Moringa) Pakistan Aloo Moringa (Potato Moringa) Tan Xin Lin Moringa Leaves,Cooking Oil,Ginger,Garlic,Green Bird Eye's Chilli,Tomato,Potato,Salt,Chilli Powder Blanch Moringa leaves in boiling water for 1 min. Immediately plunge into cold water. Strain. 2. In a blender, process the leaves with 400gm of drinking water. Set aside. Total weight is approx 1100gm. In a medium pot, heat the oil and sauté minced ginger and garlic over low heat, until fragrant and golden brown, appox 3-5 mins. Add in the processed Moringa leaves and bird eye’s chilli. Stir until combined. Add in potatoes and tomatoes, followed by salt and chilli powder. Stir the ingredients well. Cover with a lid, cook over low heat for 1 hour or until potatoes soften. Stir occasionally. If the Moringa dries before potatoes have softened, add some water and continue cooking. Once cooked, serve warm. Remove the chilli if desired. Aloo Moringa can be kept frozen for 3 months.
Baked Tapioca Cake (Kuih Bingka Ubi Kayu) Malaysia Baked Tapioca Cake (Kuih Bingka Ubi Kayu) Rashida Ilyana binti Ruslan Tapioca,Banana leaves,Pandan Leaves,Sugar,Coconut Milk,Butter,Eggs Pre-heat oven to 375°F (190°C). Grease your loaf pan with banana leaf. Combine coconut milk, sugar and pandan leaves in a small saucepan. Let it simmer. In a large bowl, combine grated tapioca, eggs and melted butter. Bake for 1 hour 30 minutes or until the top is a light golden brown colour. Remove and allow cake to cool before cutting and serving.
Botok Botok Malaysia Botok Botok Nur Irdina Muhammad Abir Ginger,Mackarel fish,Lemongrass,Galangal,Garlic,Onions,Dried coconut,Tamarind,Sugar,Cassava leaves,Chilly,Salt,Kadok shoots,Rose onions,Coconut Milk,Indian mulberry shoots,Honeysuckle shoots,Banana leaves,Papaya shoots,Small water-pepper shoots,Turmeric leaves Heat the oil and stir fry the chili paste until brownish. Insert all blended and finely chopped ingredients as well as curry powder into the pot. Stir and let it cook. Add tamarind juice, kerisik and coconut milk. Add some sugar and salt. Once cooked, let it cool. Arrange all ulam ulaman on banana leaves with each layer covered with the marinate. Put the fish and stuff the marinate sauce inside the fish. Wrap it with another layer of banana leaves. Steamed it for 30 minutes and above.
Butir Nangko (Jackfruit Seeds) Malaysia Butir Nangko (Jackfruit Seeds) Nik Azmin Pandan Leaves,Pandan Leaves,Coconut Milk,Fenugreek,Glutinous rice flour,Salt,Green food colouring,Sugar,Salt Sauce: Mix everything in low heat and stir frequently so it's smooth. Butir nangko: Mix all ingredients together except pandan water. Add pandan water slowly till the dough doesn't stick. Shape the dough into a 'nangka' or oblong shape, and drop in boiled water till it floats. Serve with the sauce. NULL NULL
Cermai Fruit (Malay Gooseberry) Malaysia Cermai Fruit (Malay Gooseberry) Gomathy Sethuraman Cermai Cermai NULL NULL NULL NULL
Chinese Chives Pancake Malaysia Chinese Chives Pancake Ooi Gin Teng Salt,Wheat Flour,Eggs,Chinese chives,Oil Put flour and eggs in a container, slowly pour water into the container, keep stirring to make sure everything is mixed well. Toss in the salt into the batter and add the chives into the mixture. Set aside. Spread the oil evenly onto a non-stick pan over medium heat, carefully pour about half of the mixture into the pan and create a round shape. Cook for about 4-5 minutes on each side and remove the pancake from the pan, continue the process until all the mixture is used. Dip in the soy sauce and enjoy.
Chittu Urundai India Chittu Urundai Gomathy Sethuraman Cardamom powder ,Green gram,Jaggery,Shredded coconut,Oil,Rice flour,Wheat Flour,Basil leaves,Salt,Black sesame food,Ghee,Cardamom powder ,Green gram,Jaggery,Shredded coconut,Oil,Rice flour,Wheat Flour,Basil leaves,Salt,Black sesame food,Ghee In a heated pan, add the jaggery and all the other ingredients. Mix until the moisture is absorbed. The mixture should be a little dry. Remove and let it cool. Take one tablespoon of the mixture each time and shape into small balls. Heat oil for deep frying. Then, dip the balls in the prepared batter and fry until golden brown. Let it cool and arrange is air tight containers NULL
Fingermillet Roti (Kevaru Roti) Malaysia Fingermillet Roti (Kevaru Roti) Janaki Salt,Shredded coconut,Sugar,Water,Fingermillet flour In a bowl, mix together fingermillet flour, sugar, freshly grated coconut and salt. Gradually pour in water until it becomes a thick batter, mix until smooth. Grease the sides of egg rings with butter. Heat a lightly oiled non-stick pan over medium-low heat. When heated, turn the heat to low, place the egg rings onto the pan. Pour in ¼ of the batter into each egg ring, spread the batter to fill the egg ring. Cook approx. 2 mins or until the top and edges are dry. Remove the egg rings. Flip over with a spatula; cook for another 2 mins. Transfer to a plate and keep covered with a paper towel to keep warm. Repeat with remaining batter. Serve warm.
Gulai Lemak Ayam dan Maman Malaysia Gulai Lemak Ayam dan Maman Nur Irdina Muhammad Abir Chicken,Dried tamarind,Salt,Coconut Milk,African cabbage,Turmeric Pour 1 cup of water into a pot and let it boil. Pour coconut milk in after 5 minutes. Let it simmer until it becomes thick. Toss in the dried tamarind. Once you can taste that the soup is sour, put in the African cabbage and chicken that has been cut in cubes. Cover with a lid and let it cook until it soft.
Gulai Maman (Maman Curry) Malaysia Gulai Maman (Maman Curry) Marahaini Nizar African cabbage,Turmeric powder,Bird chillies,Asam gelugor,Salt,Coconut Milk,Onions,Oil Strip out and wash maman leaves plus soft branches. Boil the maman leaves afterward. Stir fry sliced onions with oil. Add the rest of ingredients except maman leaves, leave the mix until it is boiled. Add maman leaves afterward and cook by stirring, boiling the mix for a while.
Jering (dogfruit) / Archidendron pauciflorum Malaysia Jering (dogfruit) / Archidendron pauciflorum Rossuraya Abdullah Coconut Milk,Bird chillies,Turmeric,Salt,Asam gelugor,Jering(dogfruit),Lemongrass Peel then boil the dogfruit until they become soft. Simmer coconut milk along with pound bird chillies, turmeric and lemongrass. Cook freshwater fish in the simmering mix, until it boils. Season with salt. Put in the cooked dogfruit and cook for 5-7 minutes.
Jeruk Ensabi (Salted Ensabi) Malaysia Jeruk Ensabi (Salted Ensabi) Nur Izzatty Binti Mohamad Jamal Ensabi,Sugar,Salt,Sticky water from boiling rice Wash the ensabi (without root) and dry it under the sun until it wilts. While drying the vegetables, cook some rice in a pot with a lot of water. Keep aside a cup of the sticky water and let it cool. Put the wilted (make sure that there's no moisture at all) ensabi in a jar and mix in the salt. Pour the sticky rice water into the jar. Add in a tablespoon of sugar. Mix well with a wooden spoon. Allow the vegetables to ferment in a well sealed jar for a few days. The salted ensabi can be eaten as it is or used as an ingredient for other dishes.
Kallu Urandai Malaysia Kallu Urandai Gomathy Sethuraman Green gram,Coconut,Cardamom powder ,Jaggery,Dry ginger powder,Parboiled rice,Chutney dhal,Green gram,Coconut,Cardamom powder ,Jaggery,Dry ginger powder,Parboiled rice,Chutney dhal In a kadai, add the green gram and dry fry till it turns colour. Keep it aside. Fry the rice till it turns light brown and keep it aside. In the same kadai, add the chutney dhal and fry for two to three minutes. Keep it aside. Then put the coconut bits and fry till it turns its colour. In a mixie, put the fried green gram and rice in small quantities and grind to a fine powder. Put this powder in a broad vessel. Add fried chutney dhal, coconut and cardamom powder. Mix the contents thoroughly. Powder the jaggery and add to a heavy bottomed vessel with 1/2 cup water. When it starts boiling, take it out and drain it so that any mud will be removed. Keep the drained jaggery in stove and make a thick syrup. Keep the stove in low flame. Put a cup of dhal flour in a plate and take out a laddle of syrup and pour over the dhal powder. Mix it by using a spoon. Make lemon-sized balls. Finish all the flour like this. This is very nutritious and can stay good for a month.
Kerabu Tembikai Malaysia Kerabu Tembikai Anis Diyana Ahmad Dried chillies,Shallots,Shrimp paste,Watermelon,Salt,Lemongrass Cut the watermelon, dried chillies and shallots into small pieces. Mix all the ingredients together and salt to taste. Cling wrap the bowl. Let sit in refrigerator for 30 mins to allow flavours to develop. Serve chilled. NULL
Kinilaw Na Dilis (Anchovy Ceviche) Malaysia Kinilaw Na Dilis (Anchovy Ceviche) Hilda Anchovies,Onions,Ginger,Bird chillies,Kalamansi juice,Salt,Vinegar,Anchovies,Onions,Ginger,Bird chillies,Kalamansi juice,Salt,Vinegar Wash and drain the anchovies. Remove and discard bones, head and innards by curving out flesh on both sides of the fish into fillet. Rinse the fish fillets in running water and drain thoroughly. To make the kinilaw, wash anchovy fillets in a bath of vinegar and drain. Repeat the previous step, but this time let it marinate for 5 to 10 minutes and drain thoroughly. Do not squeeze, just lightly press to drain off excess vinegar. Place the anchovy fillets in a bowl, add all the other ingredients and toss to mix. Season with salt. Chill in the refrigerator before serving.
Kuih Dangai Malaysia Kuih Dangai Izwan Glutinous rice flour,Sugar,Shredded coconut,Salt Kuih Dangai NULL NULL NULL NULL
Lepat Bunga Chicha Malaysia Lepat Bunga Chicha Izwan Banana leaves,Glutinous rice flour,Coconut Milk,Chi cha flower Lepat Bunga Chicha NULL NULL NULL NULL
Moringa Cookies Malaysia Moringa Cookies Tan Xin Lin Butter,Margarine,Sugar,Salt,Eggs,Vanilla Essence,Wholemeal Wheat Flour,Moringa Leaf Powder,Wheat Flour,Baking Powder,Oatmeal Sift moringa leaf powder, AP flour and baking powder together. Place softened butter and margarine in a medium bowl. Using hand whisk/ stand mixer fitted with paddle attachment, cream the butter, margarine and castor sugar until smooth. Add in whole egg and vanilla essence, beat until incorporated.4. Add in the sifted flour with wholemeal flour. When the flour is approx. 50% incorporated, add in oatmeal. Mix until just combined. Do not overmix as this will toughen the texture of the cookies. Dust flour on the dough if necessary to prevent sticking. Roll out the dough to appox 3mm thick. Using a 3.5cm round cookie cutter, cut out the cookies and arrange onto a parchment paper lined tray. Collect the scrap dough and repeat step. Refrigerate the cut cookies for at least 2 hours or freeze overnight. Frozen dough can keep for 3 months. Before baking, preheat the fan-forced oven to 150oC. Arrange the cookies approx 2 cm apart on parchment-lined baking tray. Bake the cookies in preheated oven for 20 to 25mins, turning the tray half way through baking to ensure even cooking. Let the cookies cool on tray, then transfer into air-tight glass jar. Keep away from light to prevent the cookies from browning.
Moringa Curry Puff Malaysia Moringa Curry Puff Tan Xin Lin Cooking Oil,Onions,Garlic,Potato,Orange Sweet Potato,Curry Powder,Chilli Powder,Turmeric powder,Moringa Leaves,Sugar,Black Pepper Powder,Salt,Water In a medium pot, heat cooking oil over medium heat. Once the oil is heated, add in red onion. Sautee for 3 mins or until the onion starts to become translucent. Add in the garlic and sautee for another 4-5 mins until translucent and slightly caramelised. Add the potato and orange sweet potato, stir to ensure the cubes are evenly coated with hot oil. Stir fry for 1-2 mins, then add curry powder, chilli powder and turmeric powder. Give a quick stir and add 65gm water. Cover the pot with a lid and let simmer for 5 mins, or until the potato and sweet potato are softened. Add more water if necessary. Add moringa leaves, stir well and allow the mixture to cook for approx. 2 mins. Add another 20gm water if the mixture appears too dry. Stir in sugar, black pepper powder and salt. Mix well. Set aside to cool. Once the filling has cooled, thaw puff pastry at room temperature for approx. 10 mins. Once the puff pastry is soft enough to handle, use a pasta machine to roll out to 3mm thickness (marks 7). Cut into 7cm x 7cm squares. Spoon 10gm of filling onto each square and fold diagonally to form a triangle. Crimp the edges with tines of a fork to seal. Preheat a fan-forced oven to 170oC. Apply egg wash to the puffs and cut 2 slits on top to allow steam to escape during baking. Arrange the puffs on a parchment lined baking sheet, leaving approx. 3cm space between each puff to allow puff to expand in the oven. Bake for 25 - 30 mins, or until golden brown turning the tray half way through baking to ensure even baking. Let cool on a wire rack. If not consumed immediately, keep in a ziplock bag and keep frozen, for max 3 months
Moringa Noodle Malaysia Moringa Noodle Tan Xin Lin Wheat Flour,Moringa Leaf Powder,Salt,Eggs,Water Sift wheat flour and moringa leaf powder into the mixing bowl of tabletop mixer. In a separate bowl, stir together whole egg and water. Dissolve salt in the liquid mixture. Attach mixing bowl to tabletop mixer. Using dough hook attachment, mix the flour mixture at 1st speed (132rpm) for 1 min until homogenous. Add in the liquid mixture, mix for 3 mins at 1st speed (132 rpm) until the dry ingredients are hydrated to form a dough. Place the dough into a covered container. Rest the dough at room temperature for 30 mins. Sheet the dough with pasta machine to 3mm thick, do a single fold. Repeat step 6 twice to obtain a smooth, developed dough sheet. Rest the dough for 10 mins to relax the gluten. Sheet and progressively reduce the thickness of the dough to 1mm thick. Slit the dough into 1mm width. Bring 1L of water to a boil. Add in 50gm of noodles. Boil for 1.5 min while stirring continuously to ensure even heating. Immediately strain the noodles off boiling water and plunge into a bowl of iced water 10 oC for 20 seconds to halt the cooking process. Drain for 2 mins to remove excess water.