Grilled Lamb in BBQ Sauce

Once in a while, we like to try western and this is a yummy treat for all in family. Well, maybe not so many slices for daddy.

Ingredients

Slices of lamb shoulder

1/2 small bowl of BBQ sauce

1/4 small bowl of water

2 tbsp sugar

1 tsp salt (to taste)

Method

1. Marinate lamb slices with BBQ sauce, sugar and salt for at least an hour.
2. Grill lamb slices in the oven or in table-top grill until cooked. Keep sauce for use later.
3. Remove lamb slices and serve on a plate.
4. Pour the juice from the grilled lamb into a saucepan or wok. Add a little water and cook until sauce thickens.
5. Pour over the lamb slices and garnish accordingly.

Mee Rebus

This is the version that my family and friends likes best, and it uses sweet potatoes as the soup base. (The other which uses tomato paste/ Ketchup.)

Ingredients

300 g meat (any meat preferred)

800g sweet potatoes, orange variety

600g small prawns, shelled

600g fresh yellow noodle

300g beansprouts

5 hardboiled eggs

10 small limes

150g coconut milk (to make 12 cups of thin coconut milk)

salt to taste

Grounded Ingredients

20 dried chillies, soaked untill soft

30 shallots

4 cloves garlic

5 cm tumeric root

2 cm galangal

2 tbsp preserved soy beans (tau cheong)

Method

• Remove skin from sweet potatoes and cut into small pieces. Steam for 10 min until soft. Blend to a fine paste immediately (You may need to add some water during blending)
  
• Parboil the meat in a pot of boiling water for 3 min. Remove and cut into thin, small strips
• Heat oil in a kuali and fry grounded ingredients until fragrant. Add meat and fry for another 2 min. Then pour in blended sweet potatoes, small prawns and coconut milk. Bring to boil, then lower heat and simmer for 10 min. Finally add rice flour and water mixture to thicken the soup to the preferred consistency. Add salt to taste and serve.
• Boil and cook separately, noodles and beansprout.

Note: For added authenticity, serve with prawn crisps which can be purchased from rojak or mee mamak stalls for convenience.

Deep Fried Bread Squares

This is a great tea-time treat and should be made just before serving. It's incredibly easy to do, and best of all, helps to refresh leftover bread.

Ingredients

* Bread, cut into squares. (use leftover bread)

* Oil for deep frying

* Batter:

• 200g plain flour
  
• 130ml water
  
• 1 bombay onion, chopped
  
• 1 stalk spring onion, chopped
• 1 tsp (or more) curry powder mix (any brand)
• salt

Method

1. Mix batter into a smooth mixture

2. Heat oil in a saucepan or kuali

3. Dip bread squares into mixture and spoon into hot oil. Fry until lightly brown

4. Remove and serve immediately

Grilled Chicken Breasts

Cooking chicken in the grill keeps the juices in and the flesh tender and moist.

Ingredients

1 chicken breast (for 1 person), mix with 1 tsp salt, a dash of black pepper, juice of 1/2 lemon, 1 tbsp olive oil, some chopped coriander and basil (or any herbs you prefer)

Method

1. Heat the grill. Put on the chicken breast and turn once or twice to cook evenly. Grill for about 12-15 mins depending on the size of the chicken breast.

2. Serve with a slice of lemon, fresh salad mix, corn of the cob, grilled potatoes - the combination is endless.

Grilled Eggplants

If you dislike frying, find that stir-frying is messy and steaming is too bland... then try Grilling.

Whether it is a conventional grill in the oven or the convenient table top electric grill, it makes cooking easy while keeping food tasty, healthy and pretty....

Ingredients

2 long brinjals

3 shallots (sliced)

1 tbsp cooking oil

1 tbsp soya sauce

2 leaves spring onion (dice)

Flavouring Ingredients

1 clove garlic     )

2 red chillies      ) pounded

1/2 tsp salt

1/2 tsp sugar

1 tsp vineger

Method

1. Grill brinjals using medium flame. Turn occasionally.

2. Mix flavoring ingredients together.

3. Fry shallots in hot oil until golden. Drain off oil and set aside.

4. Peel the skin from the brinjals. Slice into halves.

5. Pour flavoring ingredients over. Add shallot oil and garnish with spring onion and fried shallots.

Serves: 3 - 4 adults.