Resepi : Labu Manis

PUMPKIN CRANBERRY MUFFINS

Ingredients:

1 ¼ cups all purpose flour

½ teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon baking soda

½ teaspoon salt

½ cup vegetable oil

¾ cup granulated sugar

2 large eggs

1 cup pumpkin puree

1 teaspoon orange zest

½ cup dried cranberries (more for sprinkling on top)

¼ cup pumpkin seeds

Direction:

1. Preheat oven at 180 degree C (350F).
2. Cut pumpkin in half and scoop out the seeds. Then cut the pumpkin into large chunks with the skin intact. Place pumpkin chunks into a steamer basket or a large colander and place it into a large pot, with a few inches of water on the bottom. Steam for about 20 minutes or until pumpkin is tender. Remove and let cool. Scrape out the meat and puree it in a food processor or mash it using a masher or a hand blender.
3. In a large bowl, combine flour, spices, baking soda and salt. Set aside.
4. In a mixing bowl, beat eggs, sugar, oil and orange zest.  Add pumpkin puree and dried cranberries and mix. Then add the dry mixture and mix until well incorporated.  Line muffin pan with paper cups.  Scoop batter and fill muffin cups until ¾ full.
5. Sprinkle dried cranberries and pumpkin seeds generously on top. Place pan in the middle of the oven and bake for 25-30 minutes or until toothpick comes out clean. Let the muffins cool for 10 minutes before serving.

SPAGHETTI WITH ROASTED PUMPKIN AND SUNDRIED TOMATOES IN PUMPKIN SEED-MINT PESTO SAUCE

Ingredients:

250g pumpkin flesh cut into ½ inch dice
115g sundried tomatoes, diced
4 tablespoons olive oil
400-450g spaghetti
2 tablespoons butter
 Salt and freshly ground black pepper
Grated parmesan cheese

For the pesto:
140g pumpkin seeds
50g fresh mint leaves
40-50g grated parmesan cheese
3 garlic cloves, chopped
½ teaspoon dried chili flakes
170-200ml extra virgin olive oil
Salt and freshly ground pepper

Direction:

1. Preheat the oven to 180 degrees C (350F). Spread the pumpkin seeds out on a baking sheet and roast in the oven for about 10 minutes until fragrant.
2. Place the diced pumpkin on another baking sheet and toss with olive oil, salt and pepper and bake for 10-15 minutes until just tender.
3. Remove the pumpkin seeds and pumpkin flesh from the oven and set aside. Then place the pumpkin seeds in a blender with the mint, garlic, chili flakes and cheese. Blend to a fine paste. Slowly pour in the olive oil until a smooth and slightly runny mixture is achieved. Season to taste with salt and pepper and set aside.
4. Meanwhile cook the spaghetti in a large pot of boiling salted water until just tender (al dente), about 8-10 minutes. Drain the pasta and place it back in the pot and toss it with some butter.
5. Pour some of the sauce over the spaghetti and toss. Add more sauce if necessary until spaghetti is well covered in the pesto sauce.
6. Top with the roasted pumpkin and sundried tomatoes. Sprinkle over some grated parmesan cheese, drizzle some extra virgin olive oil and serve immediately.

Resepi : Belimbing

STARFRUIT COCONUT LOAF

Ingredients:

3 large starfruits, trimmed, seeded and pureed (about 1 ½ cup)

½ cup brown sugar

¾ cup granulated sugar

½ cup dried desiccated coconut (unsweetened)

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

1 ½ cup all purpose flour

½ teaspoon salt

1 teaspoon baking soda

30 grams walnuts, roughly chopped

1 Tablespoon desiccated coconut

Direction:

1. Preheat oven to 180 degree C (350F).  Grease a 9x11 inch loaf pan.
2. In a bowl, mix the flour, salt and baking soda. Set aside.
3. In a separate bowl, add eggs, oil and sugar. Using an electric mixer beat for about a minute.
4. Add the starfruit puree, coconut and vanilla essence. Mix well.
5. Add in the dry mixture and continue to mix until well incorporated.
6. Pour the batter into the loaf pan. Sprinkle the walnuts and some desiccated coconut on top.
7. Bake on the middle rack, at 180 degree C, for 1 hour or until the toothpick comes out clean.
8. Remove from the oven and let it rest for at least 10 minutes before removing loaf from pan.
9. Serve warm or chilled.

SEARED SALMON STEAK WITH STARFRUIT SALSA

Ingredients:

 4 salmon steaks (about 1/2 inch thickness)
 2 medium starfruit, trimmed, seeded and diced
 1 medium red onion, peeled and diced
 1 garlic glove, peeled and minced
 1 red chili, seeded and minced
 2 whole jalapeno peppers, seeded and minced
 1/4 cup fresh cilantro or coriander, chopped
 2 Tablespoon lime juice
 1 Tablespoon olive oil
 Salt and Pepper to taste

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Direction:

1. In a medium bowl, combine the diced starfruits, diced onion, minced garlic, minced red chili, minced jalapeno peppers and chopped cilantro. Stir in lime juice, salt and freshly ground black pepper. Cover and chill in the refrigerator for about 30 minutes for the flavor to blend.
2. Season the salmon with salt and pepper on both sides. Set aside.
3. Heat up a grill pan or non-stick pan and add in the olive oil.  When the oil is hot, carefully place the salmon into the pan.  Cook each side for about 2-3 minutes. Remove.
4. Serve each salmon steak on a serving dish and put a generous heap of starfruit salsa on top.

Resepi : Buah Naga

DRAGON FRUIT & COCONUT FROZEN YOGURT WITH DRAGON FRUIT SYRUP

Ingredients:

2 cups red dragon fruit puree

1 cup plain yogurt

4-5 tablespoons castor sugar

4 tablespoons desiccated coconut or coconut flakes

½ teaspoon coconut essence

For the syrup:

1 cup red dragon fruit puree

1/4 cup sugar

1/2 teaspoon vanilla essence

Direction:

1. Put all the ingredients into a blender and blend until mixture is smooth. Pour mixture into a shallow freezer proof container and put it in the freezer until it begins to freeze around the edges – about 2 hours time.
2. Transfer into a bowl and whisk lightly, then freeze again in the shallow container in the freezer for another 2 hours. Take it out, whisk and freeze 2 more times until frozen yogurt is somewhat creamy. Re-freeze.
3. To make the syrup, add all the syrup ingredients into a small pan and cook over medium heat until mixture boils and thickens, about 10 minutes. Once syrup is cool, store in the refrigerator until needed
4. Transfer the frozen yogurt to the refrigerator about 20 minutes before serving. Serve in scoops with dragon fruit slices and top with dragon fruit syrup. Sprinkle with toasted hazelnut and desiccated coconut (optional).

CHICKEN ROLL WITH DRAGON FRUIT MASH POTATO & DRAGON FRUIT VINAIGRETTE

Ingredients:

4 boneless skinless chicken fillets

1/4 cup plain flour

2 eggs

1 1/3 cups fine Japanese bread crumbs

Salt & Pepper

1 teaspoon paprika

1/4 cup vegetable oil for frying

150 grams button mushrooms, sliced

2 tablespoons butter

Twine

For the mash:

1 3/4 lbs russet potatoes, peeled and cut into quarters

1 cup white dragon fruit, chopped

3/4 cup milk

1/4 cup unsalted butter

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

Salt & Pepper to taste

For the vinaigrette:

1 cup white dragon fruit, chopped

1 large tomato, peeled, seeded and chopped

2 tablespoons cilantro, minced

1 tablespoon shallot, minced

6 tablespoons olive oil

2 tablespoons lime juice

Salt & Pepper to taste

Direction:

1. To make the vinaigrette, combine all the ingredients for the vinaigrette in a blender and blend to make a smooth sauce. Set aside.
2. To make the mash, boil the potatoes in a large pot until tender, about 20-25 minutes. Drain potatoes into a colander and set aside. In a small sauce pan, combine milk & butter and cook over low heat until butter melts. Add cayenne, olive oil, salt and pepper to taste. Mash the potatoes. Add the warm milk-butter mixture and the chopped dragon fruit. Beat with a wooden spoon until smooth. Taste and adjust seasoning if needed. Cover and set aside.
3. In a small saucepan, melt 2 tablespoons butter then add the mushrooms. Cook over medium heat until mushrooms are tender. Season with salt and pepper. Set aside.
4. Prepare the chicken by first tenderizing the chicken fillets until even 1/8 inch thick.  Rub both sides of chicken fillets with paprika, salt and pepper.  For the filling, spoon some mushroom and some mash onto each fillet. Fold the edges and roll the fillet over tightly. To ensure stuffing does not fall out during cooking, tie each end of the chicken roll with a wet cooking twine.
5. In a large skillet, heat oil until hot but not smoking. Carefully place chicken rolls into the pan and lower the heat to medium.  Cook for about 10-15 minutes until chicken rolls are golden brown on the outside and fully cooked on the inside. Remove from heat and transfer to a cutting board. Let chicken rolls rest for 5- 10 mins. Cut the twine off and slice the rolls about 1 inch thick.
6. Just before serving, pour the vinaigrette into a sauce pan and warm it over low heat. Pour onto an individual serving plate. Place a mound of mash dragon fruit mash potato in the center. Carefully place several sliced chicken rolls on the mash. Serve warm.