Vegetable Upama

Ingredients

1. Semolina (Sooji) - 2 cups
2. Green Chillies - 8-10 (chopped)
3. Curry leaves - 10-12
4. Onion - 1 (diced)
5. Carrot - 1/4 cup (diced)
6. Capsicum - 1/4 cup (diced)
7. Potato - 1/4 cup (diced)
8. Green Peas - 1/4 cup (diced)
9. Oil - 3 tbsp
10. Salt to taste
11. Lemon juice - 4 tsp
12. Sugar - 2 tsp

Process:

First dry roast the semolina in a kadai/wok for a few minutes taking care not to brown it. Set aside. Heat oil and add green chillies, curry leaves, onions, capsicum, potatoes, carrot and green peas. Add salt and fry for a while. When the vegetables are cooked add the roasted semolina, lemon juice, sugar, salt and 2 cups of warm water. Mix and cook till the water is absorbed and the semolina is soft (add more warm water if required). Serve hot immediately.

Chinese Beef Steak

Serve : 4
Preparation time : 15 minutes
Cooking time : 9 minutes
Ingredients :
4 pieces beef steak, each 120g and 2cm thick
(A)
2 teaspoons wine
1 teaspoon ginger juice
21/2 teaspoons light soy sauce
1 teaspoon sugar
1/4 teaspoon soda bicarbonate
dash of pepper
(B)
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 cup water
100g onion, sliced thinly
dash of pepper
11/2 tablespoons oil

Preparation:

1. Marinate steaks in combined ingredients A for 1 hour. Mix together ingredients B.
   

Method:

1. Preheat a BROWNING DISH on power HIGH for 8 minutes.
2. Pour in oil and brown seasoned steaks by pressing them with a wooden spatula. Turn steaks over and do the same for the other side.
3. Pour in ingredients B, then cover and microwave on power HIGH for 11/2 minutes.

EcoGreen Organic Restaurant

EcoGreen Organic Restaurant is 1 of the 3 organic food outlets run by EcoGreen Farm Sdn Bhd. Led by engineer-turned-organic advocate Wong Kai Yuen and wife Sherene Soong as head chef, the restaurant has today established its presence as a key organic restaurant in Malaysia.

EcoGreen offers local Malaysian menu that caters to the tastebuds of those seeking healthy & delicious food. High quality organic & natural ingredients are sourced to create authentic tastes in our simple menu.

ATMOSPHERE

Nestled within lush greenery, EcoGreen Organic Restaurant @ BAKTI offers discerning customers healthy & flavourful organic dishes in a cozy & pleasant environment with a resort-like ambience - a place where the mind, body & spirit is celebrated, alongside with mother Nature. The simple decor with a touch of kampung style offffers a relaxed atmosphere perfect for both lunch & dinner.
Specialties at EcoGreen Organic Restaurant:

Organic Lettuce Wrap Organic Nasi Ulam Organic Lui Cha Organic Pumpkin Sweet Roll

Oat CurryOrganic Chicken Organic Rojak Buah Herb Garlic Roasted Organic Chicken

Bangunan BAKTI Siti Hasmah, Changkat Abang Haji Openg, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia.

Type: organic malaysian restaurant (halal)

Business Hours: 11:45am to 10:00pm (Tuesday to Sunday) 11:45am to 6:00pm (Monday)

Contact: 603 7725 8388 (tel), 603 7729 3417 (fax)

Website: www.ecogreen.com.my

Sang Har Noodles

Deep-Fried Wanton Noodles with Fresh Water Prawn and Vegetables in Egg Sauce

150 g	Fresh Wanton Noodles
250 g	Fresh Water Prawn
20 g	Ginger
1 no.	Egg
30 g	Carrot
20 g	Spring Onion
for garnishing	Chinese Parsley
100 g	Potato Starch
60 g	Cooking Oil
Seasoning
to taste	Sesame Oil
15 g	Chicken Stock
to taste	Salt
to taste	White Pepper Powder
to taste	Sugar The Methods 1. First, heat up the oil in a wok and fried the wanton noodles until crispy. Set aside. 2. Deep-fried the fresh water prawn and set aside for use later. 3. Heat little oil in the wok, add ginger and garlic and fry till fragrant. 4. Add chicken stock, carrot and spring onion, and seasoning to taste. 5. Add the fried water prawn and simmer until it is cooked. Add potato starch to thicken the sauce. 6. Lastly, break in the beaten egg. Pour the sauce over the wanton noodles. 7. Garnish with Chinese parsley. 8. Serve while hot.

Barbequed Ribs

Original Recipe Yield 8 servings

Ingredients

• 4 pounds baby back pork ribs
• 4 cloves garlic, sliced
• 1 tablespoon white sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 cup dark brown sugar
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons onion, chopped
• 1/2 teaspoon dry mustard
• 1 clove crushed garlic

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
2. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
4. Preheat grill for medium heat.
5. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.