Kestari

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:
180g sugee/ semolina (see tips)
120g ghee
45g dried raisins (soaked for 10 minutes/ drained)
30g almond strips (toasted)

Ingredients for syrup:
250g white granulated sugar
750ml water
2-3 cardamons/ buah pelaga
1/2 tsp saffron (see tips)

Method:
1. Heat water and cardamons till it comes to a rolling boil. Turn off heat and add in saffron. Place cover on for the next 30 minutes. Reheat water and add in sugar. Boil till sugar has dissolved.
2. Melt ghee over low heat in a wok. Add in sugee, stir-fry till colour deepens and smells aromatic. Add in the syrup of no.(1). Stir in dried raisins, almond strips. On low heat, keep on stirring till mixture turns thick. Turn off heat.
3. Place no.(2) in a 9 inches aluminium foil disposable mould pan. Use a piece of clingfilm to level surface. Leave it to cool before slicing.

Tips:
1.This is an Indian classic dessert with health enriching ingredients.
2.Sugee or semolina can be purchased at Indian grocery shops. It is the hard part of wheat, coarsely grind into granules.
3.Saffron - It is available in thread or powder form. Buy it from the Indian grocery shops. The threads are of better quality as these are the dried stigmas of the Crocus flower meant to colour food. No substitute as the aroma is wonderful.


Datuk Lim Bian Yam: "Ladies, cook with love, eat with gratitude!"

The Desire To Preserve The Culinary Heritage

Datuk Lim Bian Yam (retired since February 2008) has attained recognition, both locally and abroad for cooking professionally for a tenure lasting 40 plus years. His classic cooking has received tremendous cross-boundary popularity and students come from far and near. This is really one tough cookie, who at age 72 still continues to impress many junior peers.

Datuk Lim has always emphasizes on using the proper techniques, all short-cuts to be omitted. As he strongly believes the path to cooking success should be a good foundation on the traditional cooking methods. During classes, the Master always reveals the keys to his recipes. You may find him a stickler on the principles of cooking but it's only because he cares.

MEEN MOLEE (KERALA FISH IN COCONUT MILK)

From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 piece salmon fillet
450g broccoli (cut into small pieces)
230g onions (sliced)
1 green chilli (cut 1/4" diagonals)
30g old ginger shreds
300ml concentrated coconut milk
450ml water
20 pieces curry leaves
4 tbsps oil

Seasoning:
2 tsps salt
1 tsp chicken granules

Spice paste: mix well
3 tbsps coriander powder
1 tsp tumeric powder
4 tbsps water

For garnishing:
Lemon (cut into wedges)
Almond flakes (toasted)

Method:
1. Blanch broccoli in boiling salted water for about 2 minutes. Remove and refresh with tap water. Drain well.
2. Heat oil. Sauté curry leaves. Add in onions. Fry till light golden.
3. Add in spice paste. Fry till aromatic.
4. Stir in water and coconut milk. Add in green chilli and ginger shreds. Bring to a boil and simmer till thick. Add in seasoning.
5. Heat up some oil in a frying pan. Fry both sides of salmon fillet till almost cooked. Transfer onto a plate.
6. Pour (4) over the fish. Garnish and serve.

Tips: Coriander powder is serbuk ketumbar, tumeric powder is serbuk kunyit.

SOUTHERN INDIAN SPICY RICE (Approx. 4-6 servings)

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &
(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
450g Thai fragrant rice (washed, drained)
120g big onions (sliced)
4 tbsps ghee/ clarified butter
1 tsp young ginger (minced)
2 pips garlic (pounded)
700ml water

Seasoning:
1/2 tsp salt
3 tsps chicken granules

Spices:
3 cloves/ bunga cengkih
3 cardamons/ buah pelaga
2 inches cinnamon stick/ kayu manis
4 black peppercorns/ lada hitam

Method:
1. Heat ghee. Sauté spices. Add in sliced onions and fry till golden coloured. Add in minced ginger and garlic.
2. Add in rice and fry for about 3 minutes.
3. Transfer (2) into a rice cooker. Add in water and seasoning. Mix well. Cook rice as usual.

Tips: All spices are available at Malay or Indian sundry stores.

SOUTHERN INDIAN FRIED VEGETABLES

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &
(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

700g asparagus (cut into sections)

6 shallots (sliced)

100g tomatoes (chop coarsely)

90ml concentrated coconut milk

140ml water

1 tsp mustard seeds/ biji sawi

10 slices carrot (blanch in hot water)

4 tbspS oil

Chilli paste: mix well

1 tsp chilli powder

1/2 tsp turmeric powder/ serbuk kunyit

1 tbsp water

Seasoning:

1 tsp salt

Method:

1. Heat oil. Saut¨e mustard seeds. Add in shallots and fry till soft but not browned.

2. Add in chilli paste and seasoning. Fry over low heat for about1 minute. Add in chopped tomatoes and fry till heated through.

3. Add in water and coconut milk. Bring to a boil.

4. Add in asparagus. Cover and cook till done. Add in carrot slices. Mix well, dish up.

SOUTHERN INDIAN CHICKEN CURRY

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
9 chicken legs (chop into 3 pieces each)
280g big onions (sliced)
1 can skinned tomatoes (diced)
3 red and 3 green chillies (cut diagonally)
1/2 cup mint leaves/ daun pudina
A little coriander leaves
600g potatoes (cut into pieces)
280ml concentrated coconut milk
1100ml water
140ml oil

Ingredient B: Pound into a paste
50g garlic
30g old ginger

Seasoning:
3 tsps salt

Spice A:
5 cardamons/ buah pelaga
2 inches cinnamon stick
20 pieces curry leaves

Spice B:
2 tbsps coriander powder
1 1/2 tbsps anise seed powder
2 1/2 tbsps cummin powder
2 tsps black peppercorns
3 tbsps mustard seeds/ biji sawi
3 tbsps chilly powder, mix with 5 tbsps water

Method:
1. Heat oil. Sauté spice A. Add in onions and fry till lightly brown.
2. Add in ingredient B. Fry till fragrant. Add in spice B. Sauté till aromatic.
3. Add in chicken pieces. Add in a little coconut milk, water, tomatoes, red and green chillies. Bring to a boil.
4. Add in potatoes. Simmer till soft. Add in remaining coconut milk.
5. Add in seasoning to taste. Turn off heat.
6. Sprinkle in mint and coriander leaves as an aromatic garnish.

Lesuni Naan (Garlic Naan)

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g flour
2 eggs
10g instant dried yeast
100ml fresh milk
150g minced garlic
50g minced green chillies
100ml corn oil
100ml water

Seasoning:
30g sugar
20g salt

Method:
1. Sieve flour onto a table. Make a well at the center. Add in water, fresh milk, eggs, instant yeast, seasoning and oil.Knead into a dough. Keep aside to leaven for 25 minutes.
2. Scale the dough into 80-100g each. Leaven for another 30 minutes.
3. Shape and roll the dough into triangles. Sprinkle some minced garlic and green chillies.
4. Bake in preheated oven at 180 degrees celcius for 10 minutes.

Tandoori Chicken with Mint Chutney

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

1/2 whole chicken

200ml yogurt

5g reddish orange food colouring

Marinade:

20g ginger (minced)

20g garlic (minced)

10g tumeric powder

10g chilli powder

10g pepper

10g grounded black pepper

2 lemons (squeeze juice)

30ml white vinegar

Salt to taste

40ml corn oil

Method:

1. Cut and clean the chicken. Marinate the chicken with marinade. Keep it marinated for at least 6 hours.

2. Add in yogurt and colouring. Mix well.

3. Roast in oven at 160 degrees celcius for 30 minutes.

Mint Chutney-(Condiment):

100g fresh mint leaves

20g green chillies

10g garlic

10g ginger

Salt to taste

20g shallots

150ml yogurt

40ml corn oil

Method:

For condiment, chop mint leaves and blend with green chillies, ginger, garlic and shallots. Mix well with yogurt and corn oil.

Norwegian Salmon Tikka with Chilli Chutney

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
300g Salmon fillet

Marinade:
25g mustard
10g grounded black pepper
10g white pepper
10g turmeric powder
1 lemon (squeeze juice)
30ml olive oil
50g roasted chickpea flour/ besan flour
5g fresh dill (chopped)
Salt to taste

Method:
1. Clean and wipe dry fish fillet. Marinate with marinade for 1 hour.
2. Grill the fillet over low heat till medium cooked.
3. Serve with masala relish and chutney.

Masala Relish
Ingredients:
20g tomatoes
10g garlic
5g mint leaves
10g shallots
30ml olive oil
5g chat masala
5g ground black pepper
5g salt

Method:
1. Blend tomatoes, garlic, mint leaves and shallots.
2. Heat wok. Add in olive oil. Add in (1) and simmer till fragrant.

Chilli Chutney
Ingredients:

100g red chillies
100g dried chillies (soaked)
20g garlic
20g ginger
3 lemons (squeeze juice)
Salt to taste
30g sugar
40ml corn oil

Method:
1. Blend chillies, dried chillies, garlic and ginger. Add in lemon juice, salt and sugar. Mix well.
2. Heat wok and add in corn oil. Saute (1) and bring to a boil.

Kesari Kashmiri Pulao (Fragrant Rice)

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g Basmati rice
100g mixed dried fruits
100g green and red cherrries (cubed)
30g onions (cubed)
30g tomatoes (cubed)
50g ghee
20ml rose water
800ml water

Spices:
1g saffron
10g cumin seeds
2 cinnamon sticks
3 Indian bay leaves (dried)

Seasoning:
Salt to taste

Method:
1. Clean and soak rice for 25 minutes. Drain off excess water.
2. Heat up ghee. Saute cumin seeds, cinnamon sticks, cardamon and bay leaves.
3. Add in tomatoes, onion and rice. Stir fry for a while.
4. Fry till all ingredients become soft and the colour turns pale yellow. Add in water.
5. Add in rose water and saffron. Add in seasoning to taste. Simmer till rice is cooked.
6. Add in mixed dried fruits and cherries. Serve with Rogonjosh Kashmiri (red lamb curry).

Roganjosh Kashmiri (Red Lamb Curry)

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g lamb leg (boneless, cut into pieces)
120g onions (cubed)
100g tomatoes (cubed)
30g ginger (grinded)
30g garlics(grinded)
100g corn oil
200g yogurt
Some water

Spices:
10g cinnamon sticks/ kayu manis
10g cardamon/ buah pelaga
5g Indian bay leaves/ daun salam
50g turmeric powder/ kuntyit powder
50g chilli powder
50g cumin seeds powder/jintan putih powder
50g coriander seeds powder/ketumbar powder

Seasoning:
Salt to taste

Method:
1. Heat the corn oil in a wok. Saute onion, cinnamon,cardamon and bay leaves.
2. Add in ginger and garlic paste.
3. Add in lamb and salt. Keep stirring for 15 minutes.
4. Add in remaining spices,yogurt and water.
5. Add in tomatoes and simmer for 45 minutes. Serve with Kesari Kashmiri Pulao (Fragrant Rice).