Pomegranate Cosmopolitan

Pomegranate Cosmopolitan

A cosmopolitan exudes class but class doesn’t have to be bitter anymore. With our Pomegranate Cosmopolitan recipe you’ll be craving for more sweet goodness!
 
Total Time: 5 minutes
Prep: –
Cook: –
Ingredients Serves 2
Pomegranate Cosmopolitan
Unsweetened pomegranate juice
2 shots
Vodka
2 shots
Orange juice
2 shots
Lime Juice
4 Tbsp
Ice Cubes
4
Lime wheel for garnish
2
Method
Pomegranate Cosmopolitan
Step
01
Fill a cocktail shaker with ice cubes.
Step 02
Add vodka, pomegranate juice, lime juice, and orange liqueur; shake until well chilled, about 30 seconds.
Step 03
Strain into a martini glass. Garnish with lime wheel and cheers!

Moroccan Lamb Nasi Lemak

Moroccan Lamb Nasi Lemak

Everybody loves a classic but every once in a while it’s time to spice things up! Here’s a recipe of the most classic Malaysian dish with a twist. The Morrocan Lamb Nasi Lemak will leave eaters salivating for more!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 4
Moroccan Lamb Nasi Lemak
Fragrant rice
4 Cups
Fresh coconut milk
2 Cups
Water
2 Cups
Pandan leaves
2
Salt
4 Tsp
Cucumber
1
Hard boiled eggs
2
Fried anchovies sambal
1 Bowl
Olive oil, divided
3 Tbsp
Lamb leg (cut into 1 inch cubes)
500g
Large onion, chopped
1
Celery sticks, chunks
3
Large carrot, chopped
1
Red Capsicum, chunks
1
Green Capsicum, chunks
1
Garlic cloves, chopped
2
Paprika
1 Tbsp
Bay leaves
2
Tomato Puree
1 Cup
Brown Sauce
2 Cups
Method
Moroccan Lamb Nasi Lemak
Step
01
Heat 2 tablespoons of oil in heavy large saucepan over medium-high heat. Sprinkle lamb with salt and pepper.
Step 02
Working in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to plate.
Step 03
Add remaining 1 tablespoon oil, onion, carrot, capsicum, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
Step 04
Add spices, tomato puree and brown sauce, bring to boil. Simmer until juices thicken, about 5 minutes. Add lamb and any accumulated juices. Stir to warm through and serve.

Onde Onde Baked Cheesecake

Onde Onde Baked Cheesecake

It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 6
Onde Onde Baked Cheesecake
Digestives biscuits (Base)
10 Pieces
Melted butter (Base)
100g
Pure palm sugar (roughly chopped)
300g
Water
150ml
Cream cheese
450g
Salt
1/4 Tsp
Sugar
1 Cup
Pandan milk (blend 30g fresh pandan leaves with 100g coconut milk take 2 tbsp from this paste)
2 Tbsp
Eggs
4
Sour Cream
2/3 Cup
Cooking Cream
2/3 Cup
Desiccated coconut
Garnish
Method
Onde onde Baked Cheesecake
Step
01
For base: Crush the digestives biscuits until its crumbly.
Step 02
Mix the crushed digestives biscuits with melted butter until well combined
Step 03
Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.
Step 04
For Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and caramel in colour.
Step 05
For Pandan Cheesecake: Beat cream cheese until soft.
Step 06
Add salt, sugar, pandan milk and mix until combined.
Step 07
Add 1 egg at a time and mix well.
Step 08
Add sour cream and mix until combined.
Step 09
Add the cooking cream little by little until combined.
Step 10
Pour the batter on the digestives base and bake it at pre-heated oven at 180 Celsius for 10 minutes.
Step 11
Then change the temperature to 160 Celsius and bake for 1 hour 30 minutes until skewer comes out clean.
Step 12
Leave it in the pan once baked and refrigerate it overnight.
Step 13
Drizzle the cake with gula melaka syrup and desiccated coconut.

Mint and Citrus White Wine Sangria

Mint and Citrus White Sangria

Cool down and relax, you deserve it! Here’s a recipe that will get you calm, cool and collected. It’s the Mint Citrus White Wine Sangria!
 
Total Time: 7 minutes
Prep: –
Cook: –
Ingredients Serves 7
Mint and Citrus White Sangria
White wine
1 Bottle
Lemon, thinly sliced
1
Lime, thinly sliced
1
Mint leaves
8-10
Sugar
2 Tbsp
Water
2 Tbsp
Method
Mint and Citrus White Sangria
Step
01
Prepare simple syrup by mixing sugar and water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stove top using a 1:1 sugar-water ratio and reserve for later use.
Step 02
Prepare simple syrup by mixing sugar and water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stove top using a 1:1 sugar-water ratio and reserve for later use.
Step 03
Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.

Nachos with Belacan Sprinkles

Nachos with Belacan Sprinkles

The traditional American starter now has a traditional Malaysian kick to it!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1
Nachos with belacan Sprinkles
Corn tortilla chips. salted
1 Bowl
Tomatoes, chunks
3-5
Red Onion, diced
1
Cilantro leaves, chopped
1/4 Cup
Jalapeno peppers/ green chili, seeded and finely chopped
2
Belacan paste
3 Tbsp
Lime Juice
1 Tbsp
Method
Nachos with Belacan Sprinkles
Step
01
Combine all ingredients; transfer to a stone mortar.
Step 02
Salt to taste.
Step 03
Pound with the pestle until pieces are broken, cover and refrigerate for at least an hour.

Rendang Shepherd’s Pie

Rendang Shepard’s Pie

We’ve had chicken pie, we’ve had apple pie but have you ever had Rendang Shepherd Pie? So good it’ll have eaters wanting so much more!
 
Total Time: 2 hour
Prep: –
Cook: –
Ingredients Serves 1
Rendang Shepard's Pie
Boneless beef (bottom or top round, flank, ribeye or sirloin steak)
1kg
Large red onion, blend
4
Garlic cloves,blend
5
Lemongrass stalks, blend
3
Ginger, blend
1 inch
Live turmeric (kunyit hidup), blend
1 Inch
Galangal (lengkuas), blend
1
Kaffir lime leaves (daun limau purut), sliced
5
Chili boh
2 Tbsp
Kerisik kelapa
1 Handful
Fresh coconut milk (santan)
500ml
Turmeric leaves (daun kunyit), thinly sliced
2
Kaffir lime leaves, thinly sliced
2
Salt
3 Tsp
Method
Rendang Shepard's Pie
Step
01
Place live turmeric, ginger, garlic, red onion, lemongrass and galangal into a blender and run until there are no clumps left and you have a smooth spice paste.
Step 02
Heat oil in a sauté pan over high heat, stir-fry the beef in batches, allowing each surface to brown before turning. Turn down the heat to medium low, and then add the paste.
Step 03
Reduce the heat and add the coconut milk, kerisik kelapa, turmeric leaves and kaffir lime leaves to the pot, stir to combine then turn the heat down to medium low and loosely cover with a lid (you want some steam to escape).
Step 04
The rendang is done when there is almost no sauce left and the meat is dark brown.
Step 05
Transfer to a casserole dish and top with mashed potatoes, bake inside the oven at 180C for 10 minutes. Serve!

Ayam Masak Merah Pasta

Ayam Masak Merah Pasta

Wow your guest with a recipe that merges a traditional dish with a European twist! Here’s a recipe to wow your Raya guest, the Ayam Masak Merah Pasta!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5

Ayam Masak Merah

Boneless chicken, chunks
1kg
Big onions
6
Garlic cloves
6
Ginger
1 Inch
Chili paste
8 Tbsp
Tamarind water
1/2 Cup
Sweet soy sauce
2 Tbsp
Sugar
1 Tbsp
Penne paste
225g
Salt to taste
1 Tbsp
Chilli Flakes
Optional
Method

Ayam Masak Merah

Step
01
Heat a large sauté pan over medium heat.
Step 02
Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
Step 03
Add the chili paste and garlic, and cook for another 2 minutes, until fragrant.
Step 04
Stir in chicken and simmer uncovered for 20 minutes.
Step 05
Bring a large pot of salted water to a boil.
Step 06
Cook the pasta according to package instructions.
Step 07
Save 1⁄2 cup (120 ml) of pasta water, then drain.
Step 08
Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce.
Step 09
Season with salt to taste.