Pineapple Sorbet

http://www.cookinglight.com/food/in-season/sorbet-recipes-00412000067377/page2.html
http://www.myrecipes.com/recipe/pineapple-sorbet-10000000443474/

Ingredients

• 1 small pineapple, peeled and cored $
• 2 tablespoons fresh lemon juice
• 1 cup plus 2 tablespoons sugar
• Mint sprigs (optional)

Preparation

1. Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Note:

If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.

Muar Otak (麻坡乌挞)

http://annieliciousfood.blogspot.com/2013/03/muar-otak-mff-johor-1.html

Ingredient 
(Recipe Source : Y3K Free Recipe with modification) 

450g Fish meat from Spanish Mackerel or Ikan Tenggiri
250ml Coconut Milk
100ml Water (or more)... However, this is optional.

For Seasoning : 
3 tbsp Corn Flour
3 tbsp Curry Powder

1½ tsp Turmeric Powder

1½ tsp Chilli Powder
3 tbsp Blended Chilli Paste (shop-bought chilli paste is fine)

2 tsp Salt
1½ tsp Sugar
2 tsp Minced Garlic
2 tsp Minced Shallot

For Wrapping : 
If you are using banana leaves : Grab a bunch of banana leaves from the wet market.  
If you are using coconut leaves : About 40 to 50 finds of coconut leaves (est. 8" in length), and staples.

Method 

1. Prepare your banana leaves - Wilt the banana leaves by either steam them, blanch them or over open fire. I did it open fire. And then, trim it into your preferred size. Mine is about 6" x 10" big. 
2. Debone fish. Use a spoon, scrape the fish meat out. I did this a day in advance. Freeze it. The day after, thaw it before use. Separate my work load. 
3. Set aside 150g of fish meat. Place the remaining 300g fish meat into a food processor (I used blender. So, my work is tougher). Add in coconut milk. Blend it into a smooth paste. 
4. Scrape the fish paste mixture into a big bowl, add in all the seasoning. Mix until everything is incorporated. And then, add in the 150g fish meat chunk.
5. If you find the fish paste too dry (which I think you will), this is the time you add 100g water. Mix again. If you are not confident about the texture, put a dollop of  fish paste on a frying pan, pan-fry it. Give the texture a try. If the otak is soft enough to your liking when it is cooked, then, proceed to wrap your otak paste with banana leaves. If you want your otak to have softer texture, add more water, mix, pan-fry it, try again. Until you achieve your preferred soft texture.  
6. Wrap otak paste using prepared banana leaves. I wrap mine at about 100g otak paste each. How big you want your otak to be? It's up to you.
7. Steam the wrapped otak under high flame. My otak is bigger and thicker, hence, I steam it for 5 mins, and then grill it to perfection. The 5 mins steaming is to set it's shape too.  
8. Grill the otak over charcoal fire until slightly charred. Serve hot. 
9. If you are not able to finish all the grilled otak, wrap them well and keep it in the freezer. When you want to eat again, just re-steam it.

Note : 

1. Get fish monger to debone the fish for you. Like that, it save your trouble from doing it yourself.
2. Fresh fish meat tends to be more bouncy, and gives otak firmer texture, scrape the fish meat out, and freeze the fish meat for next day use, fish meat will be less bouncy and otak will have less firm texture.
3. Set aside 150g fish meat chunks and add them into the fish paste later. This is because I want my otak to have some chunky bite. Unfortunately, mine doesn't looks obvious in my photo. I think my fish chunks not big enough. Sigh!
4. If you can't setup charcoal fire at home but still want to grill it, use oven. Bake it at 200 degree till it achieve the grilling result you want. 
5. If you find it too troublesome to do both steaming and grilling like me, you could just steam it and skip the grilling part. Although  grilling makes significant difference in overall fragrance.

Soto Johor / Mee Soto

http://annieliciousfood.blogspot.com/2013/03/soto-johor-mee-soto-mff-johor-3.html

Soup
A 
½ Fresh Chicken
1 Chicken Carcass / Chicken Backbone 
2.5L Water, or more if you want
1½ tbsp Salt, or adjust to suit your taste
1 tbsp Sugar, or adjust to suit your taste 
3 tbsp Cooking Oil 

B (Grind everything into paste)
1 Onion (Bawang Besar)
3 to 4 bulbs Shallot (Bawang Merah)
5 cloves Garlic (Bawang Putih)
2 inch Ginger (Halia)
½ inch Tumeric (Kunyit Hidup)
½ inch Galangal (Lengkuas)
1 stalk Lemongrass (Serai), 1 inch from the bottom part.  

C
3 pcs Star Anise (Bunga Lawang)
5 pcs Cardamom (Pelage)
1 stick Cinnamon (Kulit Kayu Manis)
3 pcs Cloves (Bunga Cengkih)

D 
3 tsp Coriander Seed (Ketumbar Biji)
2 tsp Fennel (Jintan Manis)
1 tsp Cumin (Jintan Putih)
1 tsp White Pepper (Lada Putih)



Method 

1. Heat up some oil, add in (B) and fry till fragrant.
2. Add in (C), continue to fry until (B) looks dry.
3. Add in (D), fry until all the aroma is all over your kitchen.
4. Add in 2.5L water, and then add in chicken and chicken carcass / chicken backbone. 
5. Once water is boiled, add salt and sugar to flavor the soup. Taste, adjust to your preferred liking. 
6. And then, turn fire into medium low heat and let it slowly simmer for about 1 hour 30mins or so, so that the flavor of the spices will gives good aroma to the soup and also the chicken.
7. Once the time is up, heat off, dish up the chicken, let the chicken slightly cooled. And then tear the chicken meat into pieces. Set aside.  
8. For clear clean soup,  dish up all the chicken carcass / chicken backbones, pour the soup over to   slow cooker. Discard the residue sunken at the bottom of the soup pot. Re-heat the soup for later use.

Noodles
1kg Vermicelli (Beehoon) or mixture of both Vermicelli and Yellow Noodles. 
Chicken Meat (Chicken from the soup), tear it into small pieces
150 - 200g Bean Sprout, pluck away the end part

 Garnishing and Accompaniments 
Some Celery Leaves (Daun Sup)
30 to 50g Fried Shallots (Bawang Goreng) 
6 Fried Potato Patty - Begedil (Optional)
6 small hard boiled eggs (Optional)

For Spicy Black Chilli Sauce

see http://apmyactivities.blogspot.com/2014/03/chili-source-for-soto.html


For begedil
see http://apmyactivities.blogspot.com/2014/03/begedil.html

chili source for soto

The garlicky Kicap Cili hot chilli soy sauce, also known as Kicap Cili. It is a simple blend of chillies, bird's eye chillies, garlic, sweet soy sauce, and lime juice.

http://annieliciousfood.blogspot.com/2013/03/soto-johor-mee-soto-mff-johor-3.html

For Spicy Black Chilli Sauce
4 Red Chillies
3 Green Chillies
3 Red Bird's Eye Chillies
2 Green Bird's Eye's Chillies
1 Clove Garlic
100ml Sweet Soy Sauce (Kicap Manis)
1 Lime, extract the juice
1 tsp Sugar
1 tsp Salt 

This is really easy. Just remove the seeds from the chillies, mix all the ingredients together in a blender and blend it away!

Begedil

Begedil

http://www.soshiok.com/recipe/begedil

1. Slice the shallots and deep-fry over medium low heat. Set aside to cool.

2. Halve the potatoes.

3. Bring water to a boil in a pot.

4. Add a pinch of salt into the boiling water. Place the halved potatoes into the pot. Boil for 15 minutes or until tender.

5. Remove the potatoes from the pot. Drain the water.

6. Use a fork to mash the potatoes.

7. Add the seasoning.

8. Set aside to cool.

9. Defrost the frozen mixed vegetables and rinse.

10. Once the mashed potato and fried shallots are cooled, add the mixed vegetables and chopped Chinese celery. Mix well.

11. Take 2 tablespoons of the potato mixture and shape into a ball. Gently flatten the top and bottom to make the pattie.

12. Heat oil 3cm deep in a frying pan or saucepan.

13. Dip each begedil in the beaten egg before placing it gently in the hot oil.

14. Deep-fry over medium-low heat until golden.

- See more at: http://www.soshiok.com/recipe/begedil#sthash.kSeYOA8Q.dpuf

 1kg local potatoes

 100g shallots

 2 or 3 stalks Chinese celery, coarsely chopped

 4 tbsp frozen mixed vegetables

 1 beaten egg

 Oil for deep-frying

 Pinch of salt

Seasoning

 1½ tsp salt

 ½ tsp coriander powder

 ½ tsp ground cumin

 Dash of white pepper

- See more at: http://www.soshiok.com/recipe/begedil#sthash.kSeYOA8Q.dpuf

Quinoa 藜麦

Quinoa has been called a superfood.^[16] Protein content is very high for a cereal/pseudo-cereal (14% by mass), yet not as high as most beans and legumes. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats.^[17] Nutritional evaluations of quinoa indicate that it is a source of complete protein.^[18][19][20] Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source ofcalcium, and thus is useful for vegans and those who are lactose intolerant.^[21] Quinoa is gluten-free and considered easy to digest


http://en.wikipedia.org/wiki/Quinoa

  

Cereals and pseudocereals
Amaranth Amaranthus caudatus Amaranthus cruentus Amaranthus hypochondriacus Barley Buckwheat Chia Fonio Job's Tears Kañiwa Maize (corn) Millet Oat Pitseed Goosefoot Quinoa Rice Rye Sorghum Spelt Teff Triticale Wheat Wild rice CWR

Teff

The grain can be used by celiacs (thegluten in teff does not contain the a-gliadin-fraction that causes a reaction in those with celiac disease) and has a high concentration of different nutrients, a very high calcium content, and significant levels of the minerals phosphorus, magnesium, aluminum, iron, copper, zinc, boron and barium, and also of thiamin.^[8] Teff is high in protein. It is considered to have an excellent amino acid composition, including all 8 essential amino acids for humans, and is higher in lysine than wheat or barley.^{[9][citation needed]} Teff is high in carbohydrates and fiber.

Teff is also valued for its fine straw, which is traditionally mixed with mud for building purposes.

http://en.wikipedia.org/wiki/Eragrostis_tef


  


  Injera


http://chefinyou.com/2010/02/ethiopian-injera-recipe/