Mamak Mix Vegetables

Ingredients:
Part A
1/2 Whole Pineapple
1 Whole Cucumber
1 Whole Red Onion
1 Red Chilli
1 Green Chilli

Part B
5 Whole Lime
4 tablespoon Sugar
2 teaspoon Salt

Steps:
1. Cut up the ingredients in Part A to desired size.
2. Juice the whole lime and add sugar and salt to make the mixture in Part B.
3. Combine Part A and Part B together.

Notes:
The desired size should be bite size so that it would make it easier to consume and also to marinate. Leave it in the refrigerator for an hour before serving it. Can be eaten with rice or by itself as a salad.

Cost:
Good for at least 8 people. The above cost about $5 to make.

Cornflakes Cookies

Ingredients:
125g Butter
90g Sugar
1 Egg
170g Brown Bread Flour
10g Baking Powder
110g Sultanas
45g Cornflakes (lightly crushed)

Steps:
1. Beat butter and sugar together.
2. Add egg and beat well until mixture is light and fluffy.
3. Sift flour and baking powder, and add to creamed mixture.
4. Add sultanas and mix well.
5. Drop 1 teaspoon portions of mixture into cornflakes and roll lightly to coat.
6. Place on lightly greased tray, allow room for spread.
7. Bake in preheated over at 370F for 13mins.
8. Cool cookies and store in air-tight container.

Notes:
Besides sultanas, other time of dried fruits can be used. You can also load the cookie with a lot of cornflakes.

Cost:
The above cost $6 to make and makes approximately about 40 to 50 pieces.

Kerabu Mango with Shrimp

Ingredients:
3 Tablespoon of Sambal Belacan (See Sambal Belacan Recipe)
10 Whole Shallots (Thinly sliced)
2 Thai Peppers (Chili Padi)
1 Green Mango (Thinly sliced)
1/4lb Cooked Shrimp
4 Tablespoon of Sugar or to taste
4 Whole Lime Juice

Steps:
1. Put all of the above ingredients together and mix it well.
2. Store it in the refrigerator for an hour before serving.

Notes:
All the ingredients is just an estimate. If you would like to add or subtract some of the ingredients, feel free to do so till it is your liking.

Cost:
The above cost $10 to make and is good to for at least 8 people.

House of Blues in New Jersey

House of Blues Atlantic City
801 Boardwalk
Atlantic City, NJ 08401
609-236-2583
http://www.hob.com/

A Chained New Orleans style restaurant that is located in the Showboat Casino but it closer to the boardwalk. Most of the items on their menu are from the south and cajun cooking is one of their specialties. Below are some dishes that I ordered during my last visit.

Gumbo Soup

Spicy Chicken Strips

Pulled Pork

Fried Flounder (Fish of the Day)

Jambalaya

Cost:
Appertizers - $8 to $15
Soups - $5
Main Entrees - $10 to $35

Suggestion:
The portion at this restaurant is huge. For example, the jambalaya is definately loaded and good for at least 2. Unless you like a particular food a lot, I would definately suggest sharing your food.

Orange Chiffon Cake

Ingredients:
Part A
5 Egg Whites
50g Custor Sugar
1/2 teaspoon Cream of Tartar

Part B
5 Egg Yolks
100g Custor Sugar
200g Superfine Flour
1/2 teaspoon Baking Powder
1 Orange squeezed for juice (90ml)
4 tablespoon Corn Oil
Sesame Seeds

Steps:
1. Whisk Part A until just stiff.
2. Whisk Egg yolks and 100g sugar until light and fluffy.
3. Add orange juice and stir in corn oil to blend.
4. Stir in flour and baking powder to mix. Completion of Part B.
5. Carefully and gently add Part B into Part A and mix.
6. Pour mixture into a ungreased chiffon tube pan.
7. Bake in preheated over at 370F for 40 to 45mins or until cake is cooked when tested with skewer.
8. Remove cake from over and invert immediately.
9. Leave cake to cool, then remove cake from pan.

Notes:
Sesame seed is optional. Cake is good with hot black coffee.

Cost:
Cost to make this cake is about $5.

Nasi Lemak

Ingredients:
750ml Coconut Milk (Santan)
500g Rice
1 tablespoon Salt
2 Pandan Leaves

Steps:
1. Wash rice and drain it.
2. Put rice in a rice cooker, add salt, pandan leaves and coconut milk.
3. After rice is cooked, remove pandan leaves and loosen rice with a fork.

Notes:
This is just to make the rice. Good with Curry dishes, fresh cucumbers, fried egg, steamed okra and fried ikan bilis.

Cost:
The rice is good for at least 12 people. Cost to make the rice is about $8.

Pandan Chiffon Cake

Ingredients:
Part A
6 Egg White
90g Castor Sugar
1/2 teaspoon Cream of Tartar

Part B
6 Egg Yolks
90g Castor Sugar
180g Self Raising Flour
1/2 teaspoon Salt
90ml Cooking Oil
115ml Coconut Milk
1 teaspoon Pandan Flavoring
5 drops Green Coloring

Steps:
1. Whip up egg white, while gradually adding sugar and cream of tartar.
2. Stop whipping just until stiff. Part A is formed.
3. Beat egg yolk with all the ingredients in Part B until well mixed.
4. Slowly fold in Part B into Part A. Mix in one direction until even.
5. Pour batter into an ungreased tube pen. Bake for 25 to 30 mins until light golden brown at 370F.
7. Remove cake from over and invert immediately.
8. Leave cake to cool, then remove cake from pan.

Notes:
Another coffee cake.

Cost:
Cost to make this cake $5.

Banana Fritters (Kuih Kodok)

Ingredients:
4 Bananas
4oz All Purpose Flour
4 Tablespoon Sugar

Steps:
1. Smash bananas with a fork.
2. Add all purpose flour and sugar to smashed bananas and mix it well.
3. Fry 1/2 tablespoon of mixture in oil till it is golden brown. Repeat process this there is no more mixture left.
4. Place cooked banana fritters on paper towel to drain excess oil.

Notes:
Use very ripe bananas if you like the bananas fritters to be sweet.

Cost:
The recipe above is good for at least 20 pieces. It is easy to make and it only cost $3 to make.

Cashew Nut Cookies

Ingredients:
150g Butter
90g Icing Sugar
1/2 Egg
170g Flour
50g Cornflakes (Grind till fine)
30g Cashew Nut (Grind till fine)
Whole Cashew Nut for decoration.

Ingredients for Egg Wash Mix:
1 Egg White
1 Tablespoon Water

Steps:
1. Beat butter and sugar.
2. Add in egg and mix well.
3. Put in all other ingredients and make a soft dough.
4. Make small pear shape with dough and insert a cashew nut at the base.
5. Brush the surface with egg white.
6. Bake in preheated over at 370F for 20mins.

Notes:
You can add more sugar if you would like to make it sweeter.

Cost:
The above cost about $9 to make and it is good to make at least 40 pieces.

Fish Maw and Sea Cucumber Stir Fry

Ingredients:
1/2lb Fish Maw
1/2lb Sea Cucumber
1/2lb Shrimp (Peeled)
1 can of Button Mushroom
1 Green Pepper
4 tablespoon Garlic
3 tablespoon Oyster Sauce

Steps:
1. Add garlic and oil into hot wok. Stir fry till garlic is golden brown.
2. Add shrimp and cook till it is fully cooked.
3. Add button mushroom and green pepper and stir fry for 5 mins.
4. Add fish maw and sea cucumber and stir fry for 5 mins.
5. Add oyster sauce and stir fry it for 2 mins.
6. Remove and serve.

Notes:
Fish Maw and Sea Cucumber can only be found in the asian market. You can add any type of vegetables to this dish.

Cost:
The above cost about $20 to make but it's good for 4 to 6 people.

Tai Lok Mee (Fatty Noodles)

Ingredients:
1 packet Udon Noodles
12 peeled Shrimps
12 whole Scallops
12 Calamari rings
3 stalks of Green Onion (cut to 1 inch size)
2 tablespoon chopped Garlic
4 tablespoon Dark Soy Sauce
2 tablespoon Soy Sauce
2 tablespoon Oyster Sauce
1/2 tablespoon Corn Flour with 2 tablespoon Water

Steps:
1. Cook udon noodles in boiling water for 3 mins.
2. Remove udon nooldes from boiling water into a hot wok.
3. Add some oil and fry it for 2 mins.
4. Add dark soy sauce and soy sauce into wok and fry for 5 mins.
5. Remove udon noodles from wok.
6. Fry the garlic with some oil until golder brown.
7. Add shrimp and scallops into wok and cook till shrimp is fully cook.
8. Add oyster sauce into wok.
9. Add the corn flour mixture in together with the calamari rings and the green onion. Cook for another 5 mins.
10. Pour wok content on top of the cooked udon noodles and serve.

Notes:
Instead of the above toppings, other toppings can also be used. You can use tofu or meat instead of seafood.

Cost:
Good for 3 to 4 people and it only cost $10 to make.

Bean Sprouts with Salty Fish

Ingredients:
500g of Bean Sprouts (or Soy Bean Sprouts)
30g Salty Fish
30g Garlic (finely chop)
2 Tablespoon Oyster Sauce

Steps:
1. Deep fried the salty fish till it is crispy and golden brown.
2. Break salty fish into desire sizes to sprinkle on top on the bean sprouts later.
3. Boil bean sprouts in hot boiling water for 3mins.
4. Remove bean sprouts from boiling water.
5. Heat up wok and add oil to wok.
6. Add garlic into wok and stir fry garlic till golden brown.
7. Add bean sprouts into wok and stir fry for 2mins.
8. Add oyster sauce and salty fish to wok. Stir fry for another 2mins.
9. Plate and serve.

Notes:
The salty fish can be prepared 2 days ahead of time. As for the beansprout, buy it the day you would like to cook it as it does not last for long.

Cost:
The cheapest vegetable to cook. The above only cost $3 and it's good for 3 to 4people. Just double up the portion if you would like to cook for more people.

Stir Fry Chinese Watercress with Fermented Bean Curd

Ingredients:
1kg Chinese Watercress (It is called KangKung in Malay)
70g Garlic (finely chop)
50g Fermented Bean Curd

Steps:
1. Heat up wok and add oil to wok.
2. Add garlic into wok and stir fry garlic till golden brown.
3. Add fermented bean curd and smash it up.
4. Add chinese watercress into wok and stir it for 1 min.
5. Add 1/2 cup of water into wok and let vegetable steam in wok by covering it. Let it be for like 5mins.
6. Open up cover and continue to stir fry the vegetables for another 2 mins.
7. Plate it and serve it.

Notes:
Chinese Watercress does not last long. Suggest buying it on the day you would like to cook it. If it is really fresh, it would probably survive another day. This vegetable is not commonly found in the US. Suggest looking for it at the Asian grocery store.

Cost:
The above only cost $10 and it's good for 3 to 4people. The reason it is more pricely compared to other vegetables is because it is not that commonly found in the US.

Penang Rojak

Ingredients:
1 Green Mango
1 Pineapple
1 Jicama (Sengkuang)
1 Cucumber
1 packet Tofu
1 Rojak Sauce

Steps:
1. Cut tofu 1/2 inch by 1/2 inch size.
2. Heat up oil and deep fried the tofu.
3. Cut up green mango, pineapple, jicame and cucumber to desired bite size.
4. Plate ingredients and drizzle rojak sauce on top.

Notes:
There are other types of fruits that can be used as well. Such as green apple and guava. This particular dish is like a salad that can be eaten as an appertizer or a dessert.

Cost:
All the ingredients above is about $15. The above ingredient is good for at least 4 people.

Nasi Kunyit

Ingredients:
5 to 7cm Fresh Tumeric (Thin Slices)
2 tablespoon Tumeric Powder
500g Glutinous Rice
3 slice Asam Slices (Or Lime Slices)
10 to 15 Pepper Corns (White Pepper)
2 Pandan Leaves
125ml Thick Coconut Milk
1 teaspoon Salt

Steps:
1. Wash glutinous rice and soak it with tumeric, tumeric powder and asam slices for at least 3 hours or overnight.
2. Rinse soaked rice under a running water and drain it.
3. Put rice in a steamer with pepper corns and pandan leaves and steam over boiling water for 20 to 30mins.
4. When the rice is cooked, dished it into a large bowl and mix it with the thick coconut milk(add salt to coconut milk) so that the rice grains are loosened.
5. Return rice to the steamer and steam for another 10mins.
6. When the rice is well cooked, it is soft, shiny and in loose grains.

Notes:
This is just to make the rice. This rice is usually served with curry chicken but can go well with anything curry that has coconut milk in it..

Cost:
Recipe is good for 10 people. Cost is about $6 to make. Most of the ingredients can only be found at the Asian grocery store.

Yam Pudding (Or Kuih)

Ingredients:
Part A
50g Dried Shrimp
1 tablespoon chopped onion and garlic
3 tablespoon oil

Part B
475g Yam Diced
1/2 teaspoon Five Spice Powder

Part C
170g Rice Flour
675ml Water
1 1/2 teaspoon salt

Steps:
1. Fry combined ingredients in Part A.
2. Add in ingredients in Part B and cook.
3. Mix together ingredients in Part C.
4. Mix Part C into Part A and B.
5. Put mixture in steaming pan and cook for 1 hour.

Notes:
Fresh red chili and green onion can be sprinkle on top after it is cook. Best served with thai chili sauce or any asian chili sauce. Cut pudding vertically to create diamond shape design.

Cost:
Makes about 20 pieces which is good for 10 people or more. Total cost is about $10 to make.

Otak-Otak

Ingredients:
Part A
125g Onion
50g Garlic
5 pieces Candle Nuts (Buah Keras)
15 pieces Dried Chilles
7cm Tumeric
50g Galanga
1 tablespoon Shrimp Paste (Belacan)

Part B
Cha Plu (Daun Kadok)
Kaffir Lime Leaves (Daun Limau Perut)
1/2kg Fish

Part C
3 Eggs
140ml Thick Coconut Milk
1 tablespoon Sugar
1 teaspoon Salk
1 tablespoon Chicken Granules
1 1/2 tablespoon Corn Oil
2 tablespoon Rice Flour
Dash of Pepper

Steps:
1. Blend Part A until fine paste.
2. Lay Part B into a steamer bowl.
3. Mix Part A and Part C together and mix it evenly.
4. Pour Part A and C mixture on top of Part B.
5. Steam for 1 hour.

Notes:
Otak-otak is a fish cake found throughout Malaysia. Also known as Fish Omelette to some people.

Cost:
The above is good to feed approximately 12 people. Cost to make with the above ingredients is about $15.

Penang Lobak

Ingredients:
4 lb Chicken Meat
1 can Water Chestnut
15 Dried Shitake Mushroom
1 packet Fresh Bean Curd Sheets

Steps:
1. Finely diced the chicken meat.
2. Finely diced the dried shitake mushroom.
2. Chop water chestnut and add to the chicken and mushroom.
3. Add soy sauce and white pepper into the paste.
4. Mix it all together.
5. Lay out the fresh bean curd sheets. Cut it down to desired size.
6. Place mixture onto bean curd sheets and roll it. Start from the sides, roll both side in. Then roll it from the center till it is tight.
7. Heat up oil and fry it till the bean curd sheet is brown to ensure that the mean in the middle is fully cooked. (Instead of frying it, you can also steam it for 15mins.)

Notes:
Best serve with thai chili sauce. Other types of meat can also be used (for example, pork).

Cost:
All the ingredients above is about $10. The above is enough to make about 20 to 30 pieces of lobak.

Kerabu Pasta

Ingredients:
1 packet of Spaghetti (Cooked according to packet instructions)
10 large Shrimp Shelled

Ingredients A:
4 Shallots (Thinly sliced)
1 tablespoon Coriander Leaves (Chopped)
1 tablesppon Ginger (Finely sliced)
1 tablespoon Mint Leaves (Chopped)
1 tablespoon Spring Onion (Chopped)

Seasoning:
4 tablespoon Sambal Belacan
4 tablespoon Lime Juice
Salt to taste
1 tablespoon Fresh Chicken Stock
1 tablespoon Sugar

Steps:
1. Bring one cup of water to boil and add in shrimp.
2. Remove once they are cooked.
3. Mix Seasoning in a large mixing bowl.
4. Toss in shrimp, spaghetti and ingredients A to mix roughly.
5. Serve immediately with extra sambal belacan.

Notes:
See sambal belacan post to make the paste. Other pasta can be used, for example, angel hair pasta.

Cost:
The above cost about $10 to make and it is good for at least 5 to 8 people.

Kuih Bahalu

Ingredients:
6 Eggs
175g Castor Sugar
120g Plain Flour
120g Self Rising Flour
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Corn Oil

Steps:
1. Lightly grease the bahalu moulds with corn oil and place them in preheated over 380F.
2. Beat eggs and sugar until the mixture is creamy and ??
3. Sift flour and baking powder into egg mixture.
4. Stir well to mix.
5. Add corn oil into batter.
6. Fill up to surface level of the moulds.
7. Bake in preheated over 380F for 13mins.

Notes:
Add sugar to taste.

Cost:
The above makes about 40pieces. The cost is about $4 to make.