Agen di Kuala Lumpur

Agen di Kuala Lumpur:


Encik Kannan - 0129301401


Encik Kannan berada di Jalan Kampong Attap, Kuala Lumpur


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Agent in Kuala Lumpur:


Mr Kannan - 0129301401


He is in Jalan Kampong Attap, Kuala Lumpur

Agen di Kuala Terengganu

Agen di Kuala Terengganu:


Encik W Roshairry - 0137719490


Encik W Roshairry berada di Universiti Malaysia Terengganu


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Agent in Kuala Terengganu:


Mr W Roshairry - 0137719490


He is in Universiti Malaysia Terengganu

Black Garlic Stuffed Mushrooms

Ingredients

6 large cup mushrooms
1 large sweet red pepper – finely chopped
1 onion – finely chopped
6 cloves of peeled black garlic – finely sliced (one for each mushroom)
75g butter
75g breadcrumbs
4 tablespoons of freshly chopped parsley
2 tablespoons of lemon juice
1 egg, beaten
45g Cheddar Cheese – grated
15g freshly grated Parmesan Cheese
6 tablespoons of chicken or vegetable stock
Salt and freshly ground black pepper
Olive oil for drizzling

Method

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Wipe the mushrooms clean. Carefully take out the stalks but keep the mushroom cups whole. Place the mushrooms in a large baking dish.
3. Chop the stalks, sweet red pepper and onion.
4. Heat the butter in a frying pan and gently fry the onion mixture.
5. Remove from the heat.
6. Stir in the breadcrumbs, parsley and lemon juice. Season to taste.
7. Stir in the beaten egg.
8. Spoon the mixture into the mushroom cups. Tuck one finely sliced peeled black garlic clove into each mushroom cup.
9. Sprinkle over the grated Cheddar Cheese and Parmesan.
10. Pour the stock around them

11. Drizzle the tops with olive oil. Season again with a little salt and freshly ground black pepper.

12. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.

13. Serve with a rocket salad.

** Serves 6 as a starter

Lamb and Black Garlic Fajitas

Ingredients

• 4 lamb steaks – finely sliced
• 1 onion – finely sliced
• 1 large sweet red pepper – sliced
• 1 large courgette – sliced
• 3 cloves of peeled black garlic – finely sliced
• 1 tablespoon of olive oil
• Half to 1 teaspoon of chilli powder (according to taste)
• Juice of 1 lime
• 1 tablespoon of soy sauce
• 1 tablespoon of olive oil or stir-fry oil for frying
• 1 tablespoon of fresh coriander – chopped
• Salt and freshly ground black pepper
• Tortillas, shredded lettuce and soured cream, to serve
• Black bean sauce (optional)

Instructions

1. Place the lamb, onion, sweet red peppers, courgettes and black garlic in a non-metallic bowl.
2. Mix the olive oil, limejuice, soy sauce and chilli powder together.  Pour over the lamb and vegetables.  Leave to marinade for an hour.
3. When you are ready to eat, heat 1 tablespoon of olive oil or stir fry oil in a wok.  Heat until it is hot.  Add the meat and vegetable mixture.
4. Stir-fry over a high heat until the meat and vegetables are cooked.
5. Season to taste.  Stir through the chopped fresh coriander.  As an optional extra a tablespoon of black bean sauce makes a good addition.
6. Serve straight away with tortilla wraps, lettuce and sour cream.

**These make an excellent lunchtime treat.  Great for children!  You can substitute the lamb for chicken or for a vegetarian version add different vegetables such as mange tout and baby corn.

Serves 4

Black Garlic, Crunchy Vegetable and Sesame Noodle Salad

Ingredients

For the salad

• 3 peeled black garlic cloves – finely sliced into little slivers
• 100g egg noodles
• 1 medium carrot – cut into small batons
• Half a cucumber – cut into small batons
• 2 spring onions – finely sliced on the diagonal
• 50g baby corn – cut lengthways and in half again
• 50g mange tout
• 2 tablespoons of fresh coriander – chopped
• 1 tablespoon of toasted sesame seeds

For the dressing

• 1 tablespoon of mild oil
• 2 tablespoons of toasted sesame oil
• 4 teaspoons of dark soy sauce
• 2 teaspoons of freshly grated ginger
• Salt and freshly ground black pepper
• A few slivers of mild fresh red chilli (optional)

Instructions

1. Cook the egg noodles and rinse under cold water.  Drain thoroughly
2. Plunge the mange tout and the baby corn into a pan of boiling water.  Boil for 1 –2 minutes.  Drain and rinse under cold water.
3. Put all the salad ingredients (with the exception of the sesame seeds) into a large salad bowl.
4. Distribute the little slivers of black garlic evenly through the salad.
5. Whisk together all the dressing ingredients.
6. Pour the dressing on to the salad and toss gently to ensure that the dressing is coating all the vegetables.  Season to taste.
7. Sprinkle with the toasted sesame seeds just before serving.

** This salad makes a good light lunch for two people.

Black Garlic Kale

Ingredients

- 2-3 cloves black garlic
- 3 cloves regular garlic
- 1/4 white onion
- 2 tbsp. olive oil
- 1 tsp black truffle oil
- 1/2 tsp balsamic vinegar
- 1/4-1/2 cup water
- 3-4 cups kale or other dark greens
- salt, red and black pepper to taste

Instructions

In a medium saucepan, heat regular garlic and onions in olive oil. After about a minute add black garlic and season with the salt, red and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.