Saturday, October 6, 2007

Biskut Suji (Ghee Cookies)



This recipe is specially for my sis, Amie. Last year I had this cookies for hari raya but of course I bought it...and I fell in love with it. It really melts in your mouth. So this year I'm hoping that I could have it again but unfortunately it's not on sale. But since I love it so much I searched the internet for the recipe and I found it ! (Thank god we have the internet!) I gave it a try and it was a success ! The girls just love it! So Amie....here's the recipe...it's simple and easy to make. Good luck!




Biskut Suji (Ghee Cookies)


Ingredients :

200g ghee (minyak sapi laa..)
200g castor sugar
a pinch of salt


1 tspn of soda bicarbonate
350g flour
(sifted)


Method :

- with a wooden spatula, mix together ghee and sugar until creamy, add in the salt and mix again.

- add in the flour bit by bit until you get a soft and not sticking -to your hands consistency (agak leh terap laa...)

- roll the mixture approximately 1cm thick and cut the with a cookies cutter. If you don't have cookies cutter you can just cut the the dough into small even cubes.

- Place the cookies on a greased tin and bake in the oven at 170'C for about 15 minutes.

- once the cookies are cooked, place it on a rack to let it cool before removing it into an air tight container.


Wednesday, September 5, 2007

Butter Prawn


(yg ni tak baper jadik sgt,nak kena kurangkan telur and lebihkan minyak and butter baru dpt effect telur yg crunchy.....)


This is recipe is specially for my dear Whooz......to be honest.I've never tried this recipe Whooz but I can tell it's delicious.....since my fridge is never free from prawns..I guess I want to try this recipe too....hehehehe...and Whooz..don't forget to report the result after you've tried it okay!

Butter Prawns (taken from here)


1 kg udang besar/udang galah atau udang harimau-belah belakangnya jgn putus
1 sd teh garam
1 kg minyak untuk menggoreng


250 gm mentega tawar (unsalted butter)
6 pelepah daun kari (daun shj)
5 ulas bawang putih (cincang)
6 biji cili api (cincang)
8 biji kuning telur
250ml susu cair penuh krim
½ sd teh serbuk perasa
1 sd teh garam
1 sd teh sos ikan
¼ sd teh serbuk pati ayam
1 sd besar gula
Cara:
Perap udang yang telah dibersihkan dengan garam dan goreng dalam minyak panas selama 2 minit hingga bertukar warna. Toskan.

Pukul bersama kuning telur, dan susu bersama serbuk pati ayam hingga kembang. Panaskan kuali masukkan mentega dan biarkan cair perlahan-lahan. Tumis bawang putih hingga kuning dan masukkan cili api, kacau sebentar. Masukkan bancuhan telur dan kacau hingga mula pekat, masukkan daun kari, sos ikan, udang goreng, gula, garam dan serbuk perasa. Kacau hingga bersarang dan garing. Tuang ke tapis dan biarkan mentega sejat sebentar. Alihkan ke pinggan dan hidangkan.

Sunday, August 19, 2007

Ikan Kerapu Kukus (Steamed Fish)

This is a simple dish to prepare yet very delicious ! Very practical to those who work 9-5. Just get the fish ready marinated with all the ingredients, keep it in the fridge and when you're home put on the steamer and steam the fish for 15 -20 minutes. Or if you don't have steamer, you can steam the fish on top of the rice cooker, while cooking the rice! Two dishes is cooked at the same time. Isn't it easy ?




Ikan Kerapu Kukus (Steamed Fish)

Ingredients :

a fish, weighs about 300g at least (I usually use kerapu, red snapper , siakap or bawal)
5 shallots
7 garlic
2inches ginger - julienned
a table spoon of oyster sauce
a stick of lemon grass - bruised
juice from a lime
salt to taste
2 tomatos - halved
2 chillies - sliced
a table spoon of fried shallots (if available)
some white pepper to taste

Method :
- put on the steamer
- mean while, in a pestle mortar, pound all the shallots, and half of the garlic together with the salt.
- mix the pounded ingredients with the oyster sauce ,pepper and lime juice.
- rub the mixture evenly on the fish and then place the fish on a steam proof dish.
- crush the remaining garlic, and just put it on the fish together with the ginger , tomatos, chillies all over and around the fish.
- topped the fish with the bruised lemon grass and fried shallots.
- steam the fish for about 15- 20 minutes ..depends on the size of the fish. The bigger the fish, the longer it will take.

- serve with hot steam rice or just eat it as it is! yummy!



Friday, August 17, 2007

Seri Kaya

This sweet kuih is one of my favourite and my kids' too. It si made of glutinous rice, eggs and palm sugar. Usually we'll have this kuih during Ramadhan, so since Ramadhan is just around the corner I guess it's very suitable for me to paste the recipe. Though the steps might seem complicated but actually it's not. If you plan to have this kuih for Iftar, it's better if you prepare the ingredients earlier........So here is a recipe of Seri Kaya.




Seri Kaya




Seri Kaya (Glutinous rice, topped with egg castard and palm sugar)


Ingredients A :

5 eggs
100g palm sugar, chopped. (satu kerek laa kira2...atau setengah ketul)
1/4 cup of water
1 tbl spoon of corn flour (or you can just use plain flour)
a pandan leaf for the aroma (if it's not available you can ommit this)

Method :
- in a pot, boil the water and then add in the palm sugar and the pandan leaf.
- stir until all the palm sugar has dissolved. Turn off the heat.
- add in the corn flour and mix well. Let it cool.
- crack the eggs into the pot and mix everything well and set aside.

Ingredients B :

2 cups of glutinous rice (washed and soaked for a couple hours)
1 cup of coconut milk
a pinch of salt

Method :

- boil a lot of water in a steamer.
-meanwhile, combine the coconut milk, salt and glutinous rice in a bowl. Mix everything together.
- prepare a steamer proof container/cake tin by spreading a piece of plastic at the bottom of the container. This is to prevent the kuih from sticking to the tin.
- pour the coconut milk and glutinous rice mixture into the tin. Make sure that the coconut milk level is just slightly above the rice surface.
- steam the rice for about 15 minutes.

- when the rcie is cooked (you can tell by touching it...if it feels smooth that means it cooked and the color is almost transparent), wrap your hand with a clean plastic bag and start pressing the rice and smoothen the surface. This is to prevent the egg and plam sugar mixture from flowing down to the bottom of the tin through the rice.
- When the rice has been perfectly pressed, pour the A ingredients on top the rice through a sifter.
- steam the kuih again for another 15 minutes.
- when the kuih is cooked, leave it to cool before cutting it into small cubes.

Tuesday, August 7, 2007

Roti Goreng (Fried Bun )


During tea time or breakfast Malaysian love to munch on kuihs. What is kuih? Kuih could be steamed buns...currypuff...pastries...pies.....simple and non-heavy food that we usually have for tea or breakfast. It could be sweet...hot....or even spicy.This fried bun is one of the kuihs that I love to have either for tea or breakfast or anytime during the day. It's very similar to steamed buns (pau) but instead of steaming it...you fry it. Normally it has red bean filling but to suit your taste buds you can substitutes with any other kind of fillings like curry potato or sweet potato with chicken, or even sweet or hot coconut fillings. But my favourite always has to be red bean fillings. Here is a step by step recipe on how to prepare yourself Kuih Roti Goreng




Roti Goreng (Fried Bun)

Ingredients :

300g all purpose flour
a pinch of salt
a table spoon of sugar
2 table spoon of milk powder
1 egg
6g dry instant yeast (equivalent with 1 tea spoon)
200ml water
1 table spoon of shortening /butter
enough vegetable oil for frying

Fillings : red bean fillings (you can make it yourself, or you can buy a ready made red bean paste) click here for red bean fillings recipe

Method :

1. In a bowl mix together all the dry ingredients (flour,salt, sugar, yeast and powdered milk) . Make a well in the middle and crack the egg.

2. Add in the water and start kneading. When everything is well mixed add in the shortening and carry on kneading until a soft, elastic and non sticky dough is formed. If you find that the dough is still sticking to your hands, just simply dip your hands into some flour and knead again until it doesn't stick anymore. The dough must be soft an elastic in order to get soft buns.

3. After that prove the dough until it doubles up the size. Covered.

4. When the dough has double its size, punch the dough to let the air out and knead the dough again. Make a small balls about half size of a tennis ball and you may add your favourite filling at this point. After that prove the buns again for about 10 minutes. Covered.

5. In a wok heat the oil and then fry the buns on medium heat until it turns golden. Let the buns to cool for a few minutes before you can enjoy it with your tea.

Saturday, July 28, 2007

Asam Laksa @ Laksa Asam @ Laksa Penang

This dish is very popular in Malaysia, err..Penang to be precise. What is laksa? Laksa is rice noodle. I've always loved Laksa Penang. I just enjoy its fish and sour taste and of course..extra hot! Hehehe....here's a recipe on how to make Laksa Penang that I want to share. I took this recipe from here.






LAKSA PENANG @ASAM LAKSA @ LAKSA ASAM

1 bungkus laksa basah (white rice noodle,you can substitute with instant rice noodle, boil till tender with lots of water, and then drained)
timun (cucumber, shredded),
nenas (pineapple,cut into small cubes)
cili merah hiris (red chilly,thinly sliced)
daun pudina (mint leaves)
bawang besar (onion,thinly sliced)
telur rebus (hard boiled egg, quatered)

4 ekor ikan kembung (rebus dengan 5 hingga 7 keping asam keping). ambil isi sahaja. jangan blend atau racik. just pecah2kan kasar2. simpan stock ikan untuk kuah (500g mackerel, boil with 5-7 pieces of dried tamarind,seperate the flesh from the bone and just break the flesh with fork )

cili kering blender (dried chilly,soaked in hot water and blend into paste)

A Ingredient (to be crushed)
10 - 15 biji cili api (bird chilly, but if you're not a hot person...you can just ommit this)
5 - 6 bawang kecil (shallots)
3 garlic
sedikit lengkuas (an inch of galangal)
sedikit halia (an inch of ginger)
belacan (a table spoon of shrimp paste)

1 serai - ketuk je (lemon grass, bruised)
1 bunga kantan belah 4
daun kesum (laksa leaves)
senggengam asam jawa buat jus (tamrind paste)
5 keping asam keping (dried tamarind)
4 sudu makan otak udang (shrimp paste)
garam secukup rasa (salt to taste)

Method (laksa sauce):
1. masukkan bahan tumbuk dan cili blender dalam stok ikan
2. masukkan serai ketuk, bunga kantan, daun kesum, air asam jawa, asam keping & otak udang
3. nak lebih sedap masukkan hirisan nenas
4. last sekali baru masuk isi ikan. isi ikan jangan masak terlalu lama sebab nanti keras
5. sedia dihidangkan

laksa ni paling senang buat. tak sampai sejam dah siap. kuah laksa yang sedap apabila dah bermalam sebab rasa masam akan mesra.

How to eat Laksa Penang?

- in a bowl, put it the rice noodle .
- followed by the shredded cucumber, pineapple, chilly, mint leaves , onion and egg.
- scoop in the laksa kuah (laksa sauce) into the bowl .Ready to eat. Nyum..nyum!

Tuesday, July 17, 2007

My Mom's Stir Fry Squid

I'd like to share this recipe that I've been enjoying since I was young. It's not that complicated and it only use a few ingredients . Besides squid you can also use chicken or beef . This stir fry squid is best served with steamed white rice.




My Mom's Stir Fry Squid

Ingredients :

200g squid (cleaned and cut about your index finger size)
3 shallots - crushed
1 garlic - crushed
1 inch ginger - crushed
some turmeric powder (for colourand flavour)
salt to taste
sugar to taste
3 table spoon cooking oil
1 onion (slice into ring)

Method :

-In a pestle & mortar (or in a food prosessor) crushed the shallots, garlic, ginger and turmeric with a pinch of salt.

- mix the squid and the shallots mixture together.
- heat the wok and then put in the squid into the wok on medium heat and add in some water and sugar . Keep strirring until some of the liquid evaporates.

-when you see some of the liquid has evaporated...add in the oil and turn the heat to HIGH. At this stage you need to keep stirring and this only takes a few minutes....add in the onion rings and stirr well for about a minute and turn off the heat.

-The squid is ready to be sreved.




note : you may add some sliced carrots or beans , brocoli or cauliflower into this dish. Just tossed them into the wok after you add in the oil.

Friday, July 13, 2007

Cheesy Meat Bun

I have found this recipe a couple of months ago and I found it very intersting but I never put a lot of effort to try it until last Monday. Since I have all the ingredients so Idecided to give it a go...at last! And as delicious the photo looks so does the taste.....yummy! I really recommend you to try this bun recipe......all you need is a strong hands to knead the dough but if you have a mixer or a bread maker..it's much much easier.....I'm sure you're gonna love it...because so do my kids and my husband.




CHEESY MEAT BUN (original recipe of Noor Masri, Cari Forum)

Dough
Ingredients :

200g strong white bread flour
3.5 g instant dry yeast
1/2 teaspoon salt
1 1/2 tablespoons oil

125ml lukewarm water
1/2 teaspoon chilli powder
1/2 teaspoon dry oregano



Method :

1. Mix flour, yeast, salt, chilli powder, dry oregano in a mixing bowl.
2. Make a hole in the middle and pour in oil and water. Knead.
3. If the dough is still dry, add a bit more water. Knead for about 10 minutes, till a soft, smooth and eastic dough is formed.
4. Make into a big ball and place in a big bowl greased with a bit of oil. Cover with a clean plastic bag and leave to prove for 1 1/2 to 2 hours till dough doubles it's size.
5. Roll about 1.5 cm thick.

6. Spread the filling on top and sprinkle some mozarella cheese. Roll like making a swiss roll. Cut into 6
equal pieces and arrange in a round baking tray. Leave space for proving.
7. Cover the tray with a plastic bag and let it prove for about 1 hour.
8. Bake in a pre-heated oven at 180 C for 30 - 40 minutes till golden brown.

Filling
Ingredients
:

250g minced meat
1/2 onion ~ diced finely
1/2 tablespoon kurma powder
1 tablespoon oil
salt to taste


130g mozarella cheese

Method :


1. Heat oil in a wok and put in onion and saute till transparent.
2. Add in kurma powder and stir well.
3. Add in minced meat. Break any lumps, keep it on heat until all the liquid evaporates.
4. Turn off the stove.
5. Let it cool. Ready to use.


Sunday, June 17, 2007

Baked Penne

Pasta. My children just enjoy it very much. Any kind of pasta...whether is macaroni..shells, penne or spaghetti.....even lasagna ! Lately I have been watching this program "Fixing Dinner" and I find it very interesting . It teaches us on how to plan our meal and also features delicious and easy recipe. I got an idea of trying my own Baked Penne after watching one of it episodes. It's just like making a lasagna but instead of using lasagna sheets I use penne (or you can use other kinds of pasta like shells or even spaghetti !) . So here is a recipe that I'd like to share with you.







BAKED PENNE


Ingredients :

A jar of Prego Spaghetti Sauce (any flavour but I prefer Mushroom )
A can of Campbell's Mushroom Soup
a cup of parmesan cheese
a cup of mozarella cheese
350g of Penne

Method :
- preheat the oven at 180'c for 5 minutes

- boil enough water in a pot and put in the pasta. The pasta usually takes only a few minutes to cook. Once it is cooked, drain and set aside.

- in the same pot that you boil the pasta , cook the spaghetti sauce by following all the directions from the jar. You may add some minced meat or sausages into the sauce for richer flavour.

- repeat the same method for mushroom soup (Follow all the directions written on the can) .

- grease a casserole with some butter.

- cover the bottom of the casserole with the spaghetti sauce followed by a layer of the pasta covering the sauce.

- spread a layer of mushroom soup over the pasta, followed by the mozarella and the parmesan cheese.

- repeat the same method (starting with the spaghetti sauce ) again until all the pasta and the sauces are finished.

- Finished the top with mozarella and parmesan cheese...lots of it!

- bake the pasta in the oven for about 25 minutes or until the cheese turns golden.

- When the pasta is cooked ,take it out from the oven and leave it for about 5 minutes before you can serve it. YummmY!




Dig in.....!

Friday, June 15, 2007

Asam Pedas Pari (Hot n Sour StingRay )



This dish is one of my family's favourite even to my kids ! They just love hot and spicy food.....well,we are typical Malay.....hehehe. Anyway, there are a few versions of Asam Pedas in Malaysia varies from one state to another but the main ingredients has to be the ground dried chilly. Without this there will be no Asam Pedas. Besides using stingray we also can use other kinds of fish like red snapper and ikan siakap (I'm not sure what do we call this fish in English). I learn this recipe from my mother in-law and when I compare to other asam pedas recipe I think this is one of the easiest yet delicious recipe of asam pedas. For the first timer in the kitchen this is the kind of recipe that u can try....



ASAM PEDAS PARI
Ingredients :

5 shallots
2 cloves garlic
half teaspoon of powdered turmeric

(blend everything in a blender)

1/kg of sting ray cut into slices
a cup of ground dried chilli paste ( you can make it yourself or you can buy a ready made in a jarr or a packet)
2 cups of water
a stick of lemon grass (bruised)
3 pieces of dried tamarind skin (asam keping)
a cup of vegetable oil
salt an sugar to taste


Method :

- pour in the oil in a hot pot, generous.
- saute the shallots, garlic, turmeric and stick of lemon grass until transparents.
- add in the chilli paste and keep stirring on a medium heat .....for about 10 minutes or until the chilli turns into darker colour.

- add in the stingray, dried tamarind skin, water, salt and sugar to taste. Put on the lid and lower to heat and let it simmer until the fish is thoroughly cooked which takes about 15 minutes.

- You may put some okra in the Asam Pedas but make sure you put it after the fish is cooked. AS the okra goes into the pot, cover it and leave it for about 5 minutes until the okra is cooked, turn off the stove and the Asam pedas is ready to be served.

Asam Pedas is best served with steamed rice.

Monday, May 28, 2007

Easy Murtabak



Hi all...it's been a while since I post my last recipe. Well, now I have a simple recipe to make and it is called Murtabak. What is murtabak? Murtabak is one of the street food that you can easyly find it almost everywhere in Malaysia. It has either beef or chicken fillings with eggs, onions and curry powder and wrapped with thin pastry. I found this easy to make recipe of murtabak in my favourite forum and I've tried it. To those who find it's hard to get any murtabak at your places I suggest you to try this recipe.



MURTABAK (serves 5 -6 pieces of murtabak)

Ingredients :

250g ground beef/chicken
4 eggs
2 table spoon of curry powder
salt for seasoning
1 onion (chopped)
5-6 pieces of spring roll pastry
some oil for frying


Method :
-In a bowl, mix together the ground beef/chicken, eggs, curry powder,onion and salt . Mean while, make sure you have taken out the spring roll pastry out of the fridge 15-30 minutes earlier to soften the pastry.

- heat the pan and add in some oil.

- spread a piece of the spring roll pastry on a flat board and add in the beef/chicken fillings in the middle...around 4 to 5 table spoon. Fold in the edges of the pastry until it covers all the fillings completely. You can use some of the liquid from the fillings to paste the pastry.

- fry the murtabak in the pan until both sides turns brown....it only takes approximately 5-6 minutes for each sides to cook.

- repeat the same method for the next pieces until you have finish all the fillings

- When the murtabak is cooked, let it rest for e few minutes before you can cut into small squares and enjoy it as it is or you can dip it with chilli sauce.


Wednesday, April 18, 2007

Mash Potato

IT's been a while since my latest entry. I'm out of idea at the moment plus it had been a tiring week for me as all my three daughters were caught by fever. So since all my daughters are now healthy...I'm back in the mood of updating my blogs. Last weekend I prepared Lamb Chop for dinner. I'm kinda bored of having rice everyday and feeling like having something different. Here is a recipe on how to make Mash POtato....

Mash POtato

1/2 potatos....peeled(I prefer Australian white potato)
1 table spoon butter
3/4 cup of fresh milk
salt and pepper to taste


Method:

- In a pot...boil the potato in a salted water until tender (an hour or so).
- when the potato is ready....drain them and put it in a bowl and mash it with a masher or just a fork.

- put in the butter and keep mashing.....followed by the milk....finally seasoned with salt and pepper.

- Ready to be served.



The Gravy

2 table spoon of butter
3 table spoon of flour (all purpose flour)
1 1/2 cup of chicken stock (or you can just use water)
salt and pepper to taste
2 teaspoon of Worcestershire sauce
some of the drips from the steak or lamb chop or roasts...

Method:

- In a pan....heat the butter and when it melts add in the flour and stirr...keep stiring ,or if you're preparing a beef or chicken roast just use the pan that you use to roast the chicken/beef with the drips and juices from the chicken/beef. This will give the gravy more taste and darker colour.

- while stirring the flour...add in the water/chicken stock and leave it to boil.
- add in the Worcestershire sauce,salt and pepper.....stirr until the gravy turns out to be a little bit thick.

- turn off the heat and pour the gravy over mash potato and your roast. Yummy...!





Lamb Chop with Mash Potato and Yorkshire pudding

Sunday, March 25, 2007

Toblerone Swirl Cheesecake

Toblerone Swirl Cheesecake - Tenko

Base :
1½ cup chocolate cookies } finely crushed
3/4 cup hazelnut powder
5 tbl spoon melted butter

Filling :
1 tblspn gellatine } diluted in a 1/2 cup hot water
2 Phillidelphia creamcheese (500g)
1/2 cup castor sugar
150 gm Toblerone Chocolate or any chocolate of your choice (melted)


Method:

1. Mix all the ingredients for the base in a bowl and compress it in a spring form

2. Beat the ceam cheese,castor sugar and the gellatine for a few minutes.

3. Then add in the melted chocolate . Mix everything well.

4. Pour the mixture into the springform covering the base.

5. Finally chill the cake in the refrigerator for a couple of hours.

That's it! Your cheese cake is ready and you can decorate it with whipped cream or eat it just as it is......

Simply Sinful Cheesecake

SIMPLY SINFUL CHEESECAKE

Ingredients:

2 cups crushed Jacob's Oatmeal

1/4 cup sugar
1/2 cup margarine or butter, melted
2 (8-oz.) packages cream cheese, softened
1 can condensed milk (tin kecik)
3 eggs
juice of 2 calamansi or 2 tsps. lemon juice (if available)


Method :

-Preheat oven to 300ºF.
-Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan and refrigerate for about 10 minutes

-With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in condensed milk until smooth. Add eggs and calamansi or lemon juice. Mix well.

-Pour into prepared pan . Bake 50 to 55 minutes or until center is slightly jiggly but perimeter is set.
-Cool 1 hour. Chill at least 4 hours to let flavors develop. Will keep in refrigerator for two weeks (but do you really think it will last that long?)



Tuesday, March 20, 2007

Soft Bun




I have tried making my own bread a several times but it never turned out to be a soft as I wanted until I found this recipe - Soft Buns, and I've tried it today! The outcome? Well, I was sooooo happy that the buns were so soft and fluffy and I couldn't believe myself that I made the buns! That is why I want to share the recipe with you. I gurrantee you that you also can make your own soft and fluffy buns......if you follow ALL the directions carefully. Here you are......




Soft Butter Buns

250g high protein / bread flour (or Pau flour)

50g superfine flour

50g castor sugar

1 tsp salt

2-1/2 tbsp milk powder

1-1/2 tsp instant yeast

1 small egg

30g butter,room temperature (or you can also use shortening)

140ml water



Glazing:

1 egg, lightly beaten

Melted butter,for brushing





METHOD:

-Combine all ingredients except butter and knead till a dough is formed. Add butter and continue kneading till a smooth,soft and elastic dough is formed. If you see that the dough is sticking to your hands DO NOT add any flour, just keep kneading until it doesn't stick anymore. The dough won't stick. Remember that.

-Prove the dough for abt 2 hour.

-After first proving, knead the dough lightly and divide the dough into small even sizes.
Rest for 10 minutes.(at this stage you can add filling of your choice..)

-Place buns in a greased and floured square tin and prove until double in size.

-Preheat oven at 200 degC.

-Brush buns with egg wash and bake for about 15 minutes or until brown.

-Remove from oven and brush with melted butter. Cool buns in tin for 5 minutes before turning out onto a wire rack.

Hi my friends!

Hi! To all my friends and those who have visited my recipe blog I thank all of you very much. I really hope that some of my recipes that I featured in this blog does help you in preparing meals to your loved ones. I've added a shoutbox in this blog in order to make things easier for all of us to communicate. If you've ever tried any of my recipes do leave your comments here. You are most welcomed. And you have any suggestions or any questions you can do so too with the shoutbox. It's easy right?

Allright guys....see you again!

Monday, March 19, 2007

Make Your Own Breadcrumbs

Do you know that u can make your own breadcrumbs at home? It's really easy! All you need is a few pieces of sandwich loaf and and a dry blender or a food processor.



Ingredients :













2,3 pieces of sandwich loaf


Method:

Tear the bread into small pieces and put it in a dry blender or a food processor. Blend the bread for a few seconds and in no time at all you have your own breadcrumbs ready to be used.





Breadcrumbs is usually used fo coating....coating fish...chicken nuggets, prawns or even hashbrowns. I used to buy breadcrumbs but now..not anymore!

Wednesday, March 7, 2007

Tom Yam Seafood


Tom Yam is a kinda soup originate from Thailand but here in Malaysia it is one of our favourite dish too. You can find Tom Yam at almost every local restaurant's menu. Normally there are 3 kinds of Tom Yam which are Sea food Tomyam,Chicken Tom Yam and Tom Yam Campur or Mixed Tom yam (seafood, chicken and beef) and my family's favourite is of course Seafood Tom yam. Tom Yam is best served as it is or you can eat it with either steamed white rice or noodles (rice or egg noodles). Tom Yam is supposed to have the balance tastes of sweet, sour, salty and hot. For me Tom Yam is a simple and easy to prepare dish but yet very delicious ! Why dont' you try something different today....something exotic like Thai food!

Seafood Tom Yam (serves 1 to 2 persons)

Ingredients :

4 shallots (chopped)
2 garlics (chopped)
1 onion (cut into wedges)
1 tomato (cut into wedges)
1 inch galangal - finely sliced (if it's not available you can substitute with Ginger)
2 stalks of lemon grass (slightly crushed)
3 0r 4 kaffir lime leaves
2 or 3 bird pepper
juice from 1 lime
1 tbspTom Yam Chilli paste
1 tbsp of Fish sauce (or you can just use salt, a pinch)
1 tsp sugar
3 cups of chicken stock/water
2 tbsp cooking oil
5 medium size prawns ,shells off,cleaned and cut into butterfly
5 medium size , slice into an inch thick.

Method :

- heat the oil in a pot and saute the chopped shallots and garlic until transparent.
- add in the chicken stock/water into the pot, put the lid on and let it boil.
- when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves (just tear it into pieces). You can instantly smell the exotic aroma....

- then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos. I have to warn you that the bird pepper is really hot so if you're not a "hot" person you may ommit it as the Tom Yam Chilli Paste may be hot enough for you...but it is tom yam...Tom Yam is supposed to be hot.... :)

- finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it's ready to be served. But why do we put the seafoods to the last minute? Well, seafood like prawns and squid are easy to cook...and if it's overcooked , the flesh will harden .

Enjoy the Tom Yam while it's still hot with either steamed rice or noodles. An excellent meal for lunch or dinner.












bird chilli pepper



kaffir lime leaves






lemon grass







Wednesday, February 28, 2007

Home Made Fish Balls



I've found a recipe on how to make fish balls at home by yourself. I never tried it since it's much easier to buy them at the market . But sometimes, I think homemade fishballs taste better because we can use the best and the freshest fish we can get. So it's worth trying....A simple meal like a vegetable soup for instance, tastes much much better if you add some fish balls as part of the ingredients. You can smell the difference before you could ever taste it. Don't hesitate to try even if you're not a fish person because fish balls don't have that strong fishy flavour .




HOMEMADE FISH BALL


Ingredients:

300 g fish flesh/fillet (preferably white flesh fish)
3/4 tsp salt
1/2 tsp white pepper
2 tsp corn flour
1 tsp tapioca starch
50 ml cold water


Method:

- in a food processor, blend together the fish flesh,white pepper and salt.

- followed by the corn flour, tapioca starch and cold water.

- when everything is well mixed, knead the mixture into small balls, about a half size of a golf ball. You can do this by using a spoon but I'd rather use my hands because it's more convenient and faster, but make sure you wet your hands before you start to prevent the mixture from sticking to your hands.

- Meanwhile, boil some water in pot to cook all the raw fish balls. The fish ball is thoroughly cooked when it floats on the water surface.

- drained, and you can use the fish balls in your cooking straight away or you can keep in a container and put it in the refrigerator and use it anytime you wish. But remember to use it within a week.

Good luck!

Monday, February 26, 2007

Chocolate Ice Blended




Whenever I'm down....or not in my best condition,hehehe...or I just had a bad day....or I just need a break after a long and tiring day, I will treat myself with a big glass of chocolate drink (again? ). Not only me but all the members of this house LOVE it so very much! I just love the feeling it gives me everytime that col,rich chocolate drink flows down in my throat. Ooo La La! Well, without further adue....this is the recipe!




Chocolate Ice Blended.....my style.


Ingredients (serves 4 ) :

- 2 table spoon of cocoa powder

- 5 table spoon of sugar (or you can substitute with 5 table spoon of sweetened condensed milk diluted in a glass of hot water)

- a glass of milk (fresh or evaporated milk) but if you use the condensed milk you can omit this or just omit by half .

- enough ice cubes

- a couple scoops of vanilla or chocolate ice cream (optional, but it does give a richer and creamier taste....yummy...!)



Method :

- In a blender, put in the cocoa, sugar,milk and ice cubes together. Blend for a few seconds.

- and then add in the ice cream and blend again...

- pour in a glass and served just as it is or you can topped with whipped cream and dusted cocoa or cinnamon powder.

An excellent treat during a hot day! I think I need a glass right now...!



Chocolate Ice Blended,topped with whipped cream and sifted cocoa powder...yummy!





Friday, February 23, 2007

American Fudge Cake

I believe that most of us LOVE chocolate. Anything that has to do with chocolate is always tempting, right? whether it's chocolate cakes or chocolate drinks...chocolate bar or chocolate icecream.....either it's hot, cold or in between....hummm...chocolate is always yummy! So ,while I was surfing the net I found this recipe at this website and I think I'd like to try it. The ingredients are not that complicated. I also found a few more chocolate recipes at the same website but I'll paste it later. Okay..I may not try it today or tomorrow..but I will. That's for sure, since I LOVE CHOCOLATE!






American Fudge Cake

This recipe is also known as

‘Death by Chocolate’,if it is topped with chocolate ice cream and lashings of whipped cream





FOR THE CAKE


  • 125 g (4 oz) butter
  • 225 g (8 oz) dark soft brown sugar (or you can substitute with white sugar)
  • 2 eggs
  • 142 ml (¼ pint) soured cream
  • 175 g (6 oz) plain flour
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (½ tsp) bicarbonate of soda
  • 50 g (2 oz) Cadbury Bournville cocoa


FOR THE FILLING

  • 40 ml (2 Tbs) Cadbury Bournville cocoa
  • 125 g (4 oz) butter
  • 150 g (5 oz) icing sugar, sieved
  • Vanilla essence


FOR THE FROSTING

  • 200 g bar of Cadbury Bournville chocolate
  • 40 ml (2 Tbs) Cadbury Bournville cocoa
  • 142 ml (¼ pint) double cream

  • Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

Friday, February 16, 2007

Marble Cake

One of my all time favourite cakes is Marble Cake. The ingredients is simple yet the taste is delicious! My father enjoys Marble Cake very much since he's not a chocolate cake enthusiast and he likes it just as it is, no cream, no topping. Just plain, simple marble cake. Maybe because he himself is not a complicated person. Hehehe....so here is a recipe for you to try, especially to those who are firstimer in baking cakes, this is the suitable cake to start with. Enjoy!






Marble Cake


Ingredients A
2oo gm butter
50 gm margerine (or you can ommit this and just use one whole block of butter -250g)
210 gm castor sugar (a cup)
5 eggs

Ingredients B
230 gm flour......]
1 tsp baking powder....] sift together
30 cocoa powder (or you can substitute with a teaspoon of chocolate emulco)
80 ml fresh milk (can be substituted with evaporated milk or 2 table spoon of sweetened condensed milk diluted in a half cup of water)
1 tsp of vanilla essence


Method:
1. Beat the butter,margerine and the sugar together until fluffy and then add in the eggs and the vanilla essence , keep beating.

2. Scoop in the flour and the milk alternately, mix everything together.

3. Stop beating and divide the mixture into two.

4. One mixture is added with cocoa powder while the the other one is not.

5. Meanwhile, heat the oven at 180'C for 5 minutes and grease a baking tin.

6. Pour some of the plain cake mixture into the tin and then followed by the chocolate mixture to form a "marble" look.

7. Bake the cake in an oven for about 50- 60 minutes.



Tuesday, February 6, 2007

Steamed Bun (Pau)





I've always loved Steamed Buns or as we normally call it here, PAU (pow) ,with red bean filling so when I found its recipe I tried it straight away. And my first attempt of making my own pau was a success,I guess. Though it wasn't as white as I wanted but it was good. My girls love it so much especially Sophea. She can eat 5 to 6 paus all by herself at one time!

One thing that motivates me the most of trying to make my own Pau was that it's kinda hard to find HALAL Pau , here in Keningau (besides frozen Paus). So, being tired of buying frozen pau I decided to try it myself. I searched the internet and I found a recipe that is simple and easy to try . You can try it too!





Steamed Buns a.k.a Pau (Taken from here)

500 gm flour (super white flour or Pau flour)
1/2 tsp baking powder

1/2 tsp salt
1 tbsp sugar

1 tsp (6g) instant dry yeast
2 tbsp shorterning or vegetable oil
250 ml (a glass) luke warm water

Method :

- mix all the dry ingredients together (flour,baking powder,salt,sugar,yeast and shortening) in a bowl and then add in the water and mix well until it forms a dough.

- keep kneading the dough until it doesn't stick to your hands.

- divide the dough into two small doughs and knead again until the dough texture is smooth.


- leave the dough to rise double the size, covered with a wet cloth. (around 30- 1 hour)

- when the dough has risen , punch the dough to let the air out. Knead the dough into small balls (half size of a baseball) and fill with your choice of fillings (e.g. red beans fillings,beef or chicken curry fillings,tuna).

- place a small piece of paper as a underlayer of each buns. (This is to prevent the buns from sticking to the steaming pot)


- leave all the buns to rise again for about 30 minutes. Meanwhile you can prepare the steaming pot.

- Steam the buns for about 10 minutes , and ready to be served.




Red Bean fillings

Ingredients :

250g red beans (soaked overnight)
1 cup of sugar
a pinch of salt

water (lots of water,the more the better)
2 tbsp butter

Method :

- put all the ingredients in a pot(except butter). Boil the beans till tender around a couple hours.


- Then blend the cooked beans in a blender or a food processer to form a red bean paste.


- put the paste back into the pot and cook over low heat with the butter in. Stirr the paste until it's creamy and thick.





- leave the fillings to cool before using it. This red bean filling can be refrigerated for up to a month in a covered container.

note : steamed buns can be stored in a freezer and resteam whenever is needed.


Friday, February 2, 2007

My Mother In-law's Steamed Chocolate Cake



Lately, baking (or should I say steaming to be precise? ) Chocolate Cake seems to be my weekend routine. My two daughters keeps asking for more chocolate cakes since they love it so much! Actually this recipe belongs to my mother in-law. She has a cake shop back in Port Klang and this Chocolate Cake is the most sold- out cake. To those Chocolate Cake lovers out there this is a recipe that you should try. It's easy, simple and need no electric mixer or an oven so give it a try! To Mak, thanks a lot for the recipe!








My Mother in-law's Steamed Chocolate Cake

Ingredients:

1 3/4 cup flour

3/4 cup cocoa powder

1 cup sugar

1 tsp baking powder

1 tsp soda bicarbonate

1 cup cooking oil (vegetable oil)

1/2 can of evaporated milk or you can substitute with a cup of fresh milk

3 eggs (beaten)

1 tsp vanilla essence

1 cup of boiling water


Method :

- sift together the flour, cocoa powder, baking powder and soda bicarbonate in a big bowl then add in the sugar and mix well with a wooden spatula.

- pour in the oil, followed by milk, make sure that everything is well mixed and then put in the beaten egg. Keep mixing.

- add in the vanilla essence and finally the boiling water and stir everything together.

- pour the mixture into a greased baking tray and steam on a medium heat for 45 minutes.

notes: if you don't have a steaming pot you can either bake or steam bake the cake as well .

For the Topping :

150g cooking chocolate
50g butter
2 tbsp cocoa powder
2 tbsp vegetable oil
2 tbsp sugar
1/4 cup of fresh milk

method:
- melt the cooking chocolateand the butter in a double boiler

- in another bowl mix together the cocoa powder, oil, sugar and fresh milk.

- when the cooking chocolate is fully melted add in the coco powder mixture and mix everything well.

- top the melted chocolate on the cake and decorate it as you like.

Thursday, February 1, 2007

My Sweet Sour Crab

My husband loves seafood very much and so do my children and lucky for us since seafood here is quite cheap. So seafood like fish, prawns and squid is a must in our daily menu. And some other time we'd like to have crab eventhough it's kinda messy when eating crabs. Usually there would be a lot of thumping and cracking at the dinner table. But despite of all the "adventures" and "obstacles" before we could taste the crab meat,we still love crabs. And here is a crab recipe that you can try.....My Sweet Sour Crab.





Ingredients :

1kg crab
5 shallots/ onions - chopped
2 garlic - chopped
a inch of ginger - finely slice
1 tsp turmeric
4 tbls tomato ketchup (sos tomato)
2 tbls chilly sauce
curshed dried shrimp (optional)
2 tbls sugar
salt to taste
1 egg - beaten
2 fresh tomatos
a cup of water

Method :

-mix together the crab,shallots, garlic, ginger ,turmeric and water in a bowl.

- put in a wok or cooking pot and cook with low heat until the crab is cooked through with the lid on for about 15 minutes

- add in the ketcup,chilly sauce ,dried shrimp,salt and sugar.

- and finally add in the beaten egg and fresh tomatos, mix everything together. Once you see the egg is cooked that means the crab is ready!

Friday, January 26, 2007

Hi!

This is my first entry for this blog...

Actually I never thought that I would ever publish a blog that special for recipes since I used to know nothing about cooking though I came from a family with nine sisters! Really! My mother wouldn't allow us (me and my other sisters) to cook. But it all changed when I got married 6 years ago when I had no choice but to cook meals for my beloved husband, all by myself. Hehehe...I still remember that whenever I had to prepare lunch I would call my mother up just to ask her how to cook this and that.And now since I got stuck up with this forum - Cari.com.my , my interest on cooking started to expand and hopefully that interest will turn into my passion. Everyday I always want to try something new and lucky me for having three little girls who can experiments my recipes and of course give their honest comments and critics.

With this blog I'll be able to share my knowledge in cooking , my favourite recipes (the source are vary) and you can also share some of your favourite meals with me too! Oooo..this going to be fun! So.....have fun and enjoy!