Hands On Reiki On

 Another action team by Mitta volunteers at Dharma Health Carnival on 25th May 2025

Recipe "Basil Leaves Fried Rice"

Basil Leaf Rice

Ingredients:

 

Overnight cooked rice

Minced meat

Garlic & shallots (pounded)

Tau Cheou

Chillie (sliced)

Basil Leaves

Dark Soy sauce

 

Method

1.    Marinate minced meat with soy sauce, corn flour & pepper for about 30mins.

2.    Saute shallots and garlic in oil

3.    Add in Tau Cheou, stir fry till fragrant

4.    Add in pepper, minced meat – stir well

5.    Add in dark soy sauce

6.    Add in rice and basil leaves

7.    Mix well, stir till fragrant

8.    Ready to serve.

Recipe "Tub Tim Krob"

Tub Tim Krop (dessert)

Ingredients:

Water chestnut (cut into small cubes)

For colouring :

a)    Half portion add in daun pandan juice

b)    Half portion add in beetroot juice

Nanka (jack fruit)

 Method

1.    Prepare the above cut water chesnut.

2.    Drained the juice from water chestnut, sprinkle tapioca starch (ubi kayu powder) on the water chestnut to coat it.

3.    Boil water with daun pandan

4.    When boiling, add in the water chestnut (batch by batch)

5.    When floated, scoop up and dip in cold water

6.    Scoop up the water chestnut and place them in a bowl with syrup water immediately to prevent them from sticking together.

7.    Serve chilled, add ice cubes, with coconut juice (santan)

 

Recipe "Asam Pedas"

ASAM PEDAS

Ingredients



1 cup shallots peeled and grinded
3-4 stalks lemon grass grinded
1 cup big onion chopped into small pcs
1 package turmeric powder
RM1.50 rempah - chili paste
1 palm size tamerine to make tamerine juice
1 and half thumb size belacan
2 stalks bungah kantang
2-3 stalks bungah kalsom (chien hong)
4 pcs of asam keeping
2 fruits pineapple
fish - yellow tails or big eye fish
 
Instructions
Pour all the above ingredients into a saucepan except for the fish to boil, dilute the tamerine juice with more water and pour into the saucepan.
Occasionally stir the ingredients and allow it to boil, when it comes to a rolling boil, reduce heat and allow to simmer.
Slide fish into the soup, when fish is cooked, remove heat and ready to serve with rice. You may add salt or sugar to your dires taste. t
Optional
Prepare  -: bihun, pineapple, onion, cucumber, bunga kantan, mint leaves (poh hoe) and fresh chili
Asam Pedas soup can also be serve with above bihun and vegetables. A replacement of Laksa.

Recepi NAM PRIK

Nam Prik (thai’s sambal)

Ingredients: 

Garlic

Chilli padi (use normal chillies – less spicy)

Gula melaka

Belachan (toast and pound)

Lime (big) 

Method

1.    De-seed chilli padi /chilli & pound

2.    Add garlic and pound together

3.    Add in belachan

4.    All ingredients to be finely pounded.

5.    Add in gula Melaka

6.    Squeeze in lime juice

 

Tips: can add in “Thai” small egg plant to make the paste more “lemak”

        Remove the seeds of the egg plant, before pounding.

Chicken Curry Kapitan

RECIPE: CURRY CHICKEN KAPITAN

Ingredients:-

1 small soup bowl of shallots

10 pcs of garlics

8 buah keras (candle nuts)

3 stalk of lemon grass

1 thump size lenkus

Grind the above ingredients individually or buy it from the Market Rempah(chilli) stall

RM1.00 Rempah or chilli

1 and a half square pcs of belacan

1 package of Alagappa’s Turmeric Powder

Mixed the above ingredients together.

1 whole chicken

Santan(coconut milk) or fresh milk

5 kaffir lime leafs, finely shredded

Lime juice

Method:-

1.       Marinate the chicken with soya sauce and pepper for at least 2 hours

2.       Heat up cooking oil and pan fry the marinate chicken, remember pan fry only, take it out from the wok and put it aside.

3.       Heat up the oil in a wok until hot then add all the above mixed up ingredients and stir well till fragrant.

4.       Add in the pan fried chicken, stir well together with the ingredients, add in the santan, lime juice and the kaffir lime leafs and gently simmer until the chicken are fully cooked, stirring occasionally. Add some sugar or chicken cube if desire.

5.       Remove the wok from the heat and ready to be served.

Recipe Sharing : Healthy Porridge

17th March 2012Healthy Porridge:
Ingredients

Brown Rice

Grains
1) Ang Cho
2) Lotus Seeds
3) Kiam Seed
4) Chinese Barley
5) Ki Chi


Cook the brown rice together with all the grains added into the porridge.
When the the porridge is cook, ready to serve.

Re: Kombucha Tea Recipe

1)   Prepare 1 liter of distilled / mineral water in a container. Boil half liter first, when water starts to boil, add in 6 table spoon of sugar (or 80gm cane sugar etc.).  Add the other half liter as it boils. Don't boil it for long, the purpose for boiling is to sterilise the sugar.

2)   Add in 3 sachet of Tea (black Tea, Boh Tea or any other tea.) Turn off heat, leave  the Tea bags in the boiled water for a 3 - 5 minutes. Strain the Tea into a container and leave it cool down to room temperature. 

3)   If dry tea leaves are used, turn off heat first, then add in the tea leaves and wait for 3 - 5 minutes. Strain the leaves, allow the tea to cool to room temperature in a glass or plastic container

4)   Add in the starter (culture)+ scoby  to the cooled Tea. Cover with a cloth and keep in cool, place for 1 week or 10 days for those having diabetes. Add additional cover i.e strainer to keep away the fruit flies & avoid contamination.

After a week to 10 days, strain the Kombucha Tea in bottles and keep them in fridge. Cool Kombucha Tea is great to drink. And can drink 2 teaspoon initially (neat) or mix with water.

Recipe Sharing 3rd. March 2012

On 3rd March 2012, aunty cheng and friend, shared their recipe of health vegetarian sandwich. Its simple, easy to cook and delicious to eat.

Ingredients:

Buns
Margarine
Vegetarian Ham
Walnut (sliced)
Cabbage (cut in strips)
Carrot (sliced)
mayonaise with added lemon juice, sugar & salt to taste.

Recipe Sharing : Nasi Ulam

NASI ULAM Recipe:
Nasi Ulam is a local healthy tasty Malaysian food, and is easy to make

Ingredients:
Lengkalok leaves
Wild celery
Basil leaves
Lemon grass
Tumeric
Wild ginger flower (bunga gantan)
Chukok leaves
Vegetarian salted fish

Method:
1) Cook rice
2) Cut all herbs into thin slices
3) Chop tumeric into fine pieces
4) Mix all ingredients well with the cooked rice
Add salt to taste. Ready to serve.