Saturday, November 21, 2009
I always love the taste of salmon. But back in Malaysia, salmon is darn expensive. Here, with Euro currency, it is quite affordable. The price usually around 7Euro/kg. The other day, I bought 3 slices of salmon and I paid around 3 Euro. So while I'm here, I'm going to enjoy the salmon as much as I could!
Salmon usually is nice to be grilled lightly on the pan, sprinkled with a bit salt and pepper and to be eaten with side dishes - steamed vegetables perhaps or any potatoes meal. But since we need to eat it with rice, I had to cook it the Malaysian way - thus sweet sour!
You can do whatever version you like, but mine goes like below:
- Salmon steak
- 2 tbs chili sauce
- 2 tbs tomato sauce
- Capsicum (any colors will do...the more the merrier) - chopped
- 1 onion - chopped
- Some garlics - chopped
- Some ginger - chopped
- Spring onion/celery leaves
- Sprinkle the salmon steaks with some pepper and salt.
- Add a little cooking oil on the grill pan.
- Grill both side the salmon steak until cook.
- Remove the salmon from the pan, put aside.
- Heat up some cooking oil
- Stir in the garlic, ginger and onion. When they turn golden-brown, add the chili and tomato sauces. Add some water if it too dry.
- Add some salt and sugar to taste.
- Add chopped capsicum. Stir for a while. Don't make it too soft.
- Pour the sweet-sour sauce onto the salmon steak.
- Sprinkle chopped spring onion.
Wednesday, November 18, 2009
I tried out this recipe because I wanted to clear out the left-over buttermilk I had used for the banana almond cake the other day. So while browsing the net, I found this recipe from Simply Recipe and decided to make an experiment.
Oh, I was surprise to find out that this chicken looks like the KFC output and tastes quite similar to one too. So after this, I don't have to worry if I do not have the ready-made flour to make this type of coated fried chicken.
So the original recipe is:
1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces - I just used chicken!
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. - I used dried thyme and oregano because that were all I had
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper - just found that this pepper is actually spicy chili powder
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
Sunday, November 15, 2009
I thought it was interesting to make and yummy-looking. But actually it doesn´t taste so great. Just so-so. And I can´t make my husband eat it!
But I just share it here in case anybody would like to try out.
Anyway, since it's easy, I made this a project for the twins for their cooking experience.
For potato cake
- 3 eggs
- 125ml milk
- 2 tbs olive oil
- a bit chopped spring onion
- a bit lemon juice
- 60 g potato powder ( i used the potato puree)
- 40 g plain flour
- 1/2 tsp baking powder
- sour cream ( I used quark with herbs as I couldn´t get sour cream)
- smoked salmon
1. Beat eggs in a bowl.
2. Add the remaining ingredients for the potato cake and mix well.
3. In a pan, pour the batter as making small-round pancake.
4. Cook both sides of the pancake until golden brown.
5. Remove the pancake from the pan and place in a plate.
6. Spread some sour cream on top of the cake.
7. Place a slice of smoked salmon on top of the sour cream
8. Ready to serve.
Thursday, November 12, 2009
Again, instead of tortillas, I used dürum. And instead of ham, I used Turkish salami.And if Nigella used pickled jalapeno for the spicy taste, I used thai birds chili. How´s that?
Of course, if you are making for children, please omit the spicy ingredient.
I made this for my husband´s breakfast. And I think this is a good option for his quick-bite midnight snack.
- Tortillas/döner - as many pieces as uyou want to make
- Several pieces of salami or any relevant substitutes
- Shredded/grated cheese
- Spring onion
- Pickled jalapeno/chili - sliced (optional)
1. Spread one piece of tortilla
2. Lay down salami pieces of half-side of tortillas
3. Sprinkle some shredded cheese on top of the salami
4. Sprinkle some spring onion on top of the cheese.
5. Add some pickled jalapeno/chili slices
6. Fold up the tortila.
7. Brush up both sides of tortilla with some oil.
8. Grill on the pan until both sides become golden-brown.
9. Ready to serve.
This time I tried her Mexican scrambled egg....or I think I better call it Turkish scrambled egg because instead of using tortilla as in Nigella´s recipe, I used dürum. Dürum is a flat bread originates from Turkey and available in most Turkish groceries stores. It´s very much alike tortillas. If tortilla is used for making burito, dürum is used to make döner, just very much the same like burito, I guess.
- 1 piece of tortilla/dürum
- 3 eggs
- a bit of spring onion (minced)
- 1 tomato (seeded and cut into small pieces)
- capsicum (cut into small piece)
1. Roll up the tortilla. Cut into portions of 1cm lengtfh.
2. Heat up some oil in a pan. Stir in the tortilla. Fry until golden-brown. Put aside.
3. Beat the eggs in a bowl. Add the spring onion, tomato, capsicum and salt.
4.Heat up some butter in a pan. Pour in the egg mixture and stir continuously to make scramble egg.
5. Toss in the fried tortilla.
6. Ready to serve.
It's been a while since I last updated this blog. It was because I wasn't into cooking...well, I still cook continuously, it's just I didn't cook anything fancy or try out any new recipe. I guess my passion into cooking is just periodic.
Anyway, I'm back into the mood of trying out new recipe again. And yesterday I baked Banana Almond cake.
Nothing...it's just I am now joining an English Playgroup for the my kids, and feel like taking something to the class.
Well, I really like this recipe. As mush as I always sucks at baking, this time my baking product is generally successful. The cake is moist and smells good and tangy as it has orange zest, ground nutmeg and cinnamon
I got this recipe from Grouprecipes.
- 1/2 c (1/4 lb.) butter or margarine
- 1/4 tsp ground nutmeg
- 1/2 c sliced almonds
- 3 large eggs
- 2 1/2 c all-purpose flour
- 1 1/2 tsps ground cinnamon
- 3/4 c granulated sugar
- 1/2 c firmly packed brown sugar
- 1 1/4 c mashed ripe banana
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsps grated orange peel
- 2/3 c buttermilk
- 1 1/2 tsps baking powder
- 1/2 c whole-wheat flour
- Step #1 Melt 1/4 c of the butter.
- Step #2 Pour 2 tbsps of the melted butter into an 8-c bundt pan; brush the butter over pan sides & bottom.
- Step #3 Mix together the brown sugar, nutmeg, cinnamon, & almonds.
- Step #4 Sprinkle top bottom of pan with half the brown sugar mixture; mix the remaining mixture with the remaining melted butter; set aside.
- Step #5 In a large bowl, beat remaining 1/4 c butter with granulated sugar until mixed.
- Step #6 Beat in eggs, 1 at a time, until mixed.
- Step #7 Beat in orange peel & banana.
- Step #8 Mix all-purpose & whole-wheat flours, baking powder, soda, & salt.
- Step #9 Add to banana mixture along with the buttermilk; stir until well mixed.
- Step #10 Pour half the batter into prepared pan.
- Step #11 Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.
- Step #12 Bake in a 350° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 mins.
- Step #13 Cool the cake on a rack about 5 mins, then invert cake onto a serving plate.
- Step #14 Serve the cake warm or cool.
- Enjoy the Banana Almond Cake recipe
Tuesday, September 8, 2009
At first I thought I wanted to make steamed fish but I don't have steamer. So just made do with fried fish with recipe called "Ikan Tiga Rasa" (Fried fish with 3 Flavours - or Tastes?). It basically has the sweet, sour and hot tastes of sauce.
Fish - any type that suitable for deep frying, wash cleanly.
Some corn flour
1 onion - cut into small cubes
2 cloves of garlic - mince
1 inch ginger - mince
2 tbs dried chili paste
2 tbs tomato sauce
2 tbs chili sauce
2 tbs oyster sauce
1 green capsicum - cut into cubes
1 tomato - cut into cubes
Salad leaves - for garnishing
Celery leaves- for garnishing
1/2 carrot - cut into thin pieces - for garnishing
1. Sprinkle salt on the both sides of the fish.
2. Coat fish wih some corn flour
3. Deep fry the fish until golden/brown. Toss and put on a serving plate.
4. On another pan, heat up some oil
5. Stir in garlic, onion and ginger, cook until golden.
6. Add dried chili paste. Cook for a while. Add a little water if it too dry.
7. Add all sauces. Mix well.
8. Add some water to lighten the gravy.
9. Add salt and sugar to taste.
10. Add tomato and capsicum.
11. Pour the sauce onto the fried fish.
12. Garnish with salad, celery leaves and carrots.
Honestly speaking, I didn't make this. It was prepared by my friend, Kak Liza who came to my house the other day as we had 'making kuih raya' session. I never had experience eating the above type of mozarella cheese and before eating it, I had wondered whether the taste was awful. And I never make Basilikum as salad either. I bought a pot of Basilikum plant because I thought Basilikum is basil in english. But basil is daun selasih in Malay, isn't it? And boy, this Basilikum smells like daun selasih too. Can anyone clarify this?
The Mozarella cheese apparently have no taste. It is just plain, that's all. And my other friend said, if it got no taste, why bother to eat it? Quite true but I found it nice to eat them with the basilikum and tomato. It tasted so fresh!
It's very simple to make.
Several round smooth mozarella cheese
Some basilikum leaves
grounded black pepper
Slice mozarella cheese anyway you like it.
Slice the tomatoes.
Arrange the mozarella cheese, tomatoes and basilikum leaves together in a serving plate.
Sprinkle olive oil, pepper and salt.
Ready to eat.
Tuesday, August 25, 2009
Ini dessert dari negeri Kelantan. Cik HB ngidam nak mkn dessert ni, sy x penah buat n x tau camna nak buat (kat mesia dia x penah mintak pon makanan2 camni...maklum la mak dia ada kan) maka sy pon cari la resepi kat MyResepi.
Senang je buat rupanya. Sama mcm buat kuih onde-onde cuma xde inti gula melaka didalam dan dimakan ngan kuah bersantan.
Jom tgk resepi (copy paste dr Myresepi)
- 1 kampit tepung beras pulut
- 10 helai daun pandan -diblender dan di ambil airnya- sy guna pewarna hijau shj
- sedikit air kapur- sy x guna pon
- 1 biji kelapa (diambil santannya)- sy guna 1 kotak santan + 1 cwn susu segar 3.5%
- secubit halba
- 1/2 inci halia (dipotong halus)
- daun pandan
- gula melaka (secukup rasa)
- gula pasir (secukup rasa)
- sedikit garam
*Sy hanya guna gula pasir utk mendapatkan kuah warna putih
- adunan tepung: letakkan semua tepung beras pulut kedalam mangkuk dan campurkan dengan air daun pandan serta air kapur tadi. uli sehingga doh sebati.
- ambil sedikit doh tadi dan gentel menjadi bujur dan ditekan sedikit ditengah-tengahnya ( jgn besar2). habiskan semua doh tadi dan letakkan dahulu dalam dulang.
- rebus air dalam periuk sebingga mendidih dan letakkan doh tadi sehingga doh tadi timbul, dan baru diangkat dan asingkan dahulu.
- Kuah: santan yang sudah diperah dimasukkan kedalam periuk dan diletakkan halia, halba dan daun pandan.
- selepas itu letakkan gula melaka, gula pasir dan garam. kacau sehingga sebati bahan2 tadi dan baru diletakkan doh yang telah direbus tadi.
- kacau sehingga sebati dan baru diangkat. sedia untuk dinikmati seisi keluarga....
- selamat mencuba......
1 sudu minyak masak
2 ulas bawang putih dihiris
2 sudu kecil serbuk ketumbar
Garam secukup rasa
1/2 sudu kecil lada hitam
Sedikit daun ketumbar
Sebiji cili merah, potong serong
1 biji bawang besar - dihiris bulat2.
1. Potong daging nipis2. Basuh bersih2 kemudian perapkan bersama serbuk ketumbar, dan lada hitam selama 1/2 jam.
2. Panaskan minyak dan tumis bawang putih.
3. Masukkan daging yg diperap. Masak dgn api yg kecil sehingga empuk dan air dr daging kering.
4. Perisakan dengan garam.
5. Masukkan daun ketumbar, cili potong dan bawang besar.
6. Kacau sehingga sebati.
Thursday, August 20, 2009
Tempe is a good source of protein and I just love everything made from soy beans (err....except for soy beans milk). I just made a simple dish out of this tempe....fried it and cook it with vegetable. The best vege, you can use the long beans or in my case I used kacang buncis (haricot beans).
1 pack of tempe - cut into small pieces, wash and drain
1 bunch of kacang buncis - cut into appropriate length
1 onion - finely sliced
2 cloves garlic -finely sliced
1 red chili - finely sliced
A bit of turmeric powder
A bit of salt.
1. Mix tempe pieces with turmeric powder and salt.
2. Deep fry the tempe until it turns brown. Put aside.
3. Heat up a little oil in a pan, fry the onion, garlic and chili until yellow.
4. Toss in the beans. Leave it to cook for a while.
5. Add the fried tempe.
6. Season with salt.
Tuesday, August 11, 2009
Haven't been doing baking for quite sometime now. But since I'm making juice out of carrot and there are always quite amount of carrot pulps left, so I decided to make carrot cupcake. And tried out the cream cheese icing I always wanted to do.
The recipe I got from Wilton.Com
For the batter:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 cup vegetable oil
4 cups (approx. 1 lb) carrots freshly shredded
2/3 cup nuts chopped ( I used almond chopped)
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Do not use pre-shredded carrots.
Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
For cream cheese icing:
* I only made half of the ingredients and the amount of sugar also been reduced to make it less sweet.
1 cup (2 sticks) butter, softened
2 packages (8 oz. each) cream cheese, softened
8 cups sifted confectioners' sugar (about 2 lbs.)
2 tablespoons milk
1 tablespoon orange juice
1 teaspoon orange zest
Makes: About 5 1/2 cups of icing.
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
Sunday, August 2, 2009
Made this to cheer up my husband on the first day of his exam. He likes lamb. To marinate the lamb, I simply took any recipe I found the best from Internet. People said lamb is best to be marinated wih rosemary but when I went to the nearby supermarket, I could not find rosemary, the fresh nor the dried. So I just did without one.
For the lamb chop, I got the recipe from Spanish Home Recipe
8 rib lamb chops (about 1 inch thick)
Freshly ground black pepper
1 tbsp crumbled dries rosemary leaves - I replaced with dried thyme
2 tbsp extra-virgin olive oil
3 medium-size garlic cloves, crushed with a garlic press
Rub the chops generously with salt and pepper and the dried rosemary. Place the olive oil in a shallow dish and stir in the garlic. Add the lamb chops and turn to coat with the garlic oil. Grill the chops until cooked to taste, about 4 minutes per side for medium-rare.
Serve with mushroom blackpepper sauce, steamed vege and fries.
Tuesday, July 21, 2009
Taburan coklat diatasnya agak hodoh dan bertempek2 kerana si kembar insisted nak buatkan. Xpe la, ini pon bukan blog professional masakan.
Mascarpone Cheese 250 g
Double Cream 200 ml
Gula 1/2 cup
Vanilla extract 1 tsp
Strong Coffee 150 ml
Chocho powder, to dust
Finger Biscuit. 2 peket (bergantung pd saiz bekas)
1. Pukul mascarpone cheese dan kuning telur sehingga sebati (guna handmixer)
2. Dalam mangkuk lain, pukul putih telur dan gula sehingga putih (guna handmixer)
3. Dalam mangkuk lain juga, pukul double cream sehingga kembang (guna handmixer)
4. Campurkan bahan 1, 2 dan 3 bersama2. Kacau gunakan senduk sahaja. Masukkan vanilla extract dan 2-3 sudu bancuhan kopi pekat.
5. Susun satu lapis finger biscuits (rendam sebentar dlm air kopi pekat, jgn sampai lembik) dalam bekas. Tuangkan adunan 4 diatas.
6. Buat lapisan biskut dan adunan 2-3 lapis.
7. Sejukkan ia didalam peti sejuk selama 4 jam (atau semalaman)
8. Sebelum dihidang, taburkan serbuk koko diatas tiramisu.
Tuesday, July 14, 2009
2nd time buat nasi kerabu di bumi Jerman. Kat Mesia? Tak penah...hehehe. Ye la, kat Mesia kan boleh beli je kat pasar malam, x pon tunggu balik KB sure dpt mkn nasi kerabu buatan mak mertua yg sgt sedap.
First time buat nasi kerabunya adalah kuning. Tapi kali ni warna biru sbb cik Liza telah bg bunga nasi kerabu (yg menghasilkan warna biru itu) yg diimportkan khas dr Mesia. Tp since ianya dah kering, maka effect biru tu x la cantik sgt mcm hasil bunga yg fresh.
Nasi kerabu versi made in Germany ni pon byk pengubahsuaian. Contohnya, since budu xde, maka diganti dgn sos ikan dan instead guna ikan kembung fresh yg dibakar utk buat sambal ikan, sy gantikan isi sardin dlm tin (tp perlu guna yg ditinkan dlm natural sos, kalau yg sos tomato tu alamat spoil la rasanya). Then kepala parut pulak adalah kelapa kering. Yg bagusnya kelapa kering ni dah sedia halus, maka x perlu ditumbuk2 lg.
Lagi apa? Oh...bahan2 sampingan mcm telur asin (sbb mmg x jumpa pon kat sini), solok lada, air lada (yg ini sampai skrg x reti nak buat, sure x dpt rasa yg sama mcm yg Mek buat) xde dalam senarai.
Resepi nasi kerabu adalah seperti berikut:
Nota: sumber x ingat sbb copy ke Word, langsung x ingat nak take note website, ntah myresepi ke, blog sapa ke...so kepada pemilik asal resepi, harap maaf kerana tidak meletakkan kredit nama anda disini..harap halalkan ye.
4 cwn beras (atau bergantung kpd keperluan)
1 sudu kecil garam
4 1/2 cwn air - bergantung kpd amaun beras
2-3 titik pewarna kuning atau biru (optional) - jika guna bunga nasi kerabu, masukkan 3-4 kuntum kedalam beras.
2-3 helai daun limau purut (optional)
1 btg serai diketuk (optional)
5-10 biji cili kering
1/2 bwg besar
2 ulas bwg putih
1cm kunyit / 1 sk serbuk kunyit
200ml santan pekat
2 btg serai
2 keping asam gelugur
2 sudu besar budu/3 sudu besar sos ikan
garam dan gula melaka
1 ekor ikan kembung saiz besar (sy guna isi sardin dlm tin - 2 tin kecil)
1 cwn kelapa kering
2 ulas bwg putih
1/2 biji bwg besar
1 btg serai
1 cm halia
Semua bhn2 kecuali taugeh dihiris halus. Boleh juga digantikan dgn ulam2 lain seperti daun gajus, bunga kantan atau kacang panjang.
Ayam goreng kunyit
Ikan kembung goreng bertepung
Cuci beras dan campurkan semua bahan. Masak seperti biasa.
1. Kisar halus cili kering, bwg besar, bwg putih, halia, kunyit dan serai.
2. Tumis bhn2 kisar dgn minyak sedikit byk sehingga pecah minyak.
3. Masukkan santan dan bahan2 yg lain.
4. Masak sehingga pekat.
5. Perisakan dgn garam dan gula melaka.
1. Bersihkan ikan kembung dan bakar (x perlu jika guna isi sardin). Sementara itu gorengkan kelapa kering tanpa minyak dgn api kecil sehingga keperangan.
2. Asingkan isi ikan dr tulang. Tumbuk isi ikan menjadi halus.
3. Tumbuk pula serai, bwg, halia sehingga lumat.
4. Campurkan ikan dan bwg dan goreng tanpa minyak sehingga garing
5. Campurkan isi ikan dan bwg bersama2 kelapa kering. Perisakan dgn gula dan garam
Versi sy: Isi sardin dikisar bersama2 ngan bwg, serai dan halia then terus campurkan dgn kelapa kering yg dah digoreng. Then perisakan.
Thursday, July 9, 2009
Masak untuk dinner sebentar tadi. Sebabnya daging and ayam dah abis, so tak tahu nak masak apa. Nasib baik ada daging cincang, so merayap la kat internet, cari apa2 resepi yg menepati bahan2 yg ada. Hence, sherperd pie! So mlm ni semua org dinner ala2 western ok!
Sgt senang nak buat. Sy tak follow pon amount resepi yg asal. Main agak2 aje. Dan bahan2 pon tukar ikut kesesuaian. Contohnya: patut guna kacang pea, sy gantikan ngan kacqang buncis...hihihi.
1. Kentang - 3 biji besar
2. Daging cincang - 500 gram
3. Karot - potong kiub kecil
4. Jagung - sy guna jagung dlm tin
5. Kacang pea - sy guna kacang buncis yg dirincik halus
6. 1 biji bwg besar - dicincang halus
7. Air rebusan daging - sy ganti ngan stok kiub daging
9. Sos Wochester - 1 sudu teh
1. Rebus kentang dgn sedikit garam sehingga empuk.
2. Dalam pan berasingan, panaskan sedikit butter, tumis bawang besar sehingga kekuningan.
3. Masukkan daging kisar.
4. Masukkan karot.
5. Biarkan masak seketika. Tambahkan air rebusan daging utk elakkan masakan kekeringan.
6. Masukkan kacang pea dan jagung.
7. Masukkan sos Wochester dan perisakan masakan dgn garam dan lada hitam.
8. Bila kentang empuk, toskan airnya dan lecek kentang. Campurkan dgn sedikit butter, garam dan lada sulah (buat seperti mash potato)
9. Menggunakan bekas tahan panas, ratakan campuran daging cincang didalamnya.
10. Kemudian ratakan mash potato disebelah atas daging cincang.
11. Cucuk permukaan kentang untuk memastikan semua bahagian dibakar dgn sempurna.
12. Taburkan keju parut diatas permukaan kentang (jika suka)
13. Bakar pd suhu 200C selama 1/2 jam.
Dan kali ini, masih dgn resepi roti ok!
Sbbnya si kembar sgt suka makan sandwich Nutella yg disediakan dlm bentuk rama2, arnab (dan ntah bentuk apa lg, x boleh nak ckp) menggunakan acuan cookie yg besar. So selalu lah ada serpih2 roti yg agak byk selepas itu. Nak buang sayang.....so recycle la jawabnya. Yang paling sesuai adalah puding roti.
Maafkan rupanya yg hodoh itu...tp rasa boleh tahan tau! Sepatutnya ada sos kastad tp saya malas nak buat....hehehe
Sumber resepi: E-book 100 Resepi Kuih Muih Malaysia
Utk sos kastard:
1. 1 tin susu cair
2. 2 sudu makan tepung kastad
3. 2 sudu mkn gula
1. 500ml susu segar
2. 8 keping roti (sy guna lebihan serpih2 roti)
3. 4 sudu mkn gula halus
4. 2 sudu mkn mentega
5. 2 biji telur
6. 1 sudu teh esen vanilla
7. 1 sudu mkn tepung jagung
8. 2 sudu besar kismis hitam
Utk sos kastad:
1. Gaul rata semua bahan.
2. Didihkan sebentar atas api.
1. Rendam roti yg dipotong 4 setiap satu bersama susu segar selama 1/2 jam.
2. Campur bahan (3) hingga (8) didalam satu bekas dan gaul rata
3. Tuang ke dalam loyang bahan yg telah digaul rata.
4. Bakar dalam ketuhar pd suhu 180C selama 1/2 jam. Angkat dan sejukkan.
5. Tuangkan sos diatas puding semasa menghidang.
Try this quick-simple breakfast menu: Pizza Bread
I can't remember how I got to know this recipe but this is always my solution when I'm running out of idea what to make for breakfast.
All you need:
-beef/chicken salami or sausage - cut into small pieces
-onion - cut into small cubes)
-capsicum/tomato (optional) - cut into small pieces
-shredded mozarella cheese
1. Heat up the oven to 200C
2. Line the sandwich bread on baking tray (as many as you want)
3. Spread tomato sauce on top of the bread.
4. Put some onions, capsicum and tomato proportionally on top of the bread
5. Sprinkle shredded mozarella cheese on top.
6. Toast the breads in the oven for about 10 minutes (depending how much you want the bread to be toasted)
Sunday, June 28, 2009
I never made it myself before. As usual back in Malaysia, if you are lazy, you get to buy everthing from the stalls. Plus, I always thought that this cuisine is complicated to make, so I never thought to give a try.
So for the first trial, I got a not-so-bad taste of laksam.
I got the recipe from Myresepi.
Note: To make the noodle, I used spring foam base (in Malaysia, people use the flat pot cover).
3 cups rice flour
1/2 cup wheat flour
4 cups luke water
Mix all the ingredients and blend well. Rub a little cooking oil on the spring-foam base. Spoon the flour batter onto the spring-foam base to make a thin layer. Put the spring-foam in a steamer. Take out the spring-foam when there are bubbles on the layer. Leave it to cool. Then carefully fold the layer as shown in the picture below:
Cut into short length as desired when you want to eat.
For the soup:
1.Fish meat - you can use the fresh fish like mackerel, clean it up and boil then separate the bones from the meat or you can use the tinned mackerel with natural sauce.
2. A little bit of garlic
3. A little bit of ginger
4. 2 big onion (or several shallots)
5. Some fresh grounded black pepper (or powder)
6. Coconut milk
7. 2 pieces of sour slices (asam keping)
8. salt (to taste)
9. Brown sugar/white sugar (to taste)
Blend together item 1 to 4. Put the blended item into a big pot and add the rest of the ingredients. Simmer with medium heat until the soup is thick. Add the salt and sugar to the taste.
Cucumber - cut into small, long pieces
Kesum leaves - mince
Long beans - mince
Beansprout - wash and soak dry
Sambal - fresh chilies with salt and shrimp paste - blend together.
Friday, June 26, 2009
Not that I didn't cook for the past 2 months, I did...but I was busy with life, hence blogging about cooking is not a priority in daily activities.
So let´s see I want to blog about....
Cek Mek Molek!
I bet even for some Malays, this delicacy sounds alien to them. Cek Mek Molek is a traditional Kelantan cuisine (my husband comes from there), eaten as a snack. The main ingredient is the sweet potatoes, mixed with wheat flour, a bit of margarine/butter and has sugar filling. I´m not really a sweet tooth person but I made it for my husband.
I took the recipe from Mesra.Net
The ingredients are:
1. Sweet potatoes
2. Wheat flour
6. Cooking oil for frying
1. Peel the sweet potatoes and cut into small pieces. Put them into pot and cover with cold water. Add some salt. Bring to boil or until the sweet potatoes become soft.
2. Drain the sweet potatoes and mash it. Add wheat flour and margarine (proportion the amount until you are able to make a dough of the mixture).
3. Take some portion, make a ball (about a ping-pong ball size). Then press it flat. Put a small amout of sugar in the middle. Fold the dough to cover the sugar and form it into long oval shape (I made it just oval)
4. Deep fry until golden colour.
Friday, April 3, 2009
When I went to a supermarket nearby my house, I saw some good-looking bananas were sold at very cheap price. 1 bundle of plastic, contained around 5-10 sticks was only 50 cents. It is a norm here that when the bananas turn so ripe and the skin darkening, the price would be reduced but actually the rate of the darkening wasn't so bad, it is not so soft. You can still eat it raw.
So I took 1 big bundle and used them to make banana cake. I found one recipe from my.resepi and it turned out quite ok. It's very easy to make and the kids love it so much.
4 medium-sized bananas (mashed)
3 medium-sized eggs
1 3/4 cup self-rising flour (I couldn't find this so I mixed the all-purpose flour with 1 teaspoon of baking powder)
1/4 cup corn flour
1 cup sugar
1 cup vegetable oil (any cooking oil would do)
1 teaspoon soda bicarbonate
1 pinch of salt
Preheat the oven to 170C. Butter the baking pan.
1. Beat the egg and sugar with electric mixer until thick.
2. Add mashed banana and mix well.
3. Add flour (together with baking powder and soda bicarbonate) and mix well.
4. Add oil and mix well.
5. Put the batter into baking pan.
6. Bake for 50-60 minutes. Check by inserting toothpick, if it comes out clean, then the cake is completely baked.
Cool down the cake before remove it out of baking pan.
Coconut milk - 1 cup
Fresh or frozen lemongrass - 1/2 a stalk
Galangal - fresh - 6 slices
Kaffir Lime Leaves - 2 (hand-torn)
Thai bird's eye chillies
Fish sauce - 1 tbsp (The saltiness can vary a lot across brands, so start with less always.)
Lime juice - 2 tbsp ( I used lemon instead)
Sugar - 1/2 tsp
Coriander leaves - 2 tbsp
Boneless chicken breast - 50 gm (chopped)
Straw mushrooms (or regular button mushrooms) - 4 (sliced) ( I didn't put this)
For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.
Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes.
Finally, add the chicken and mushrooms and cook till the chicken is just cooked. The moment you see it turning all white on the outside, it's 90% done.
Monday, March 30, 2009
The cost for these two red fishes is EU5.00 which was ok! I wanted to buy more but since I wasn't sure how did it taste, I just made do with two first.
So, here is my asam pedas ikan merah with tomatoes and lady fingers. Yummy!!!! The fish tasted so delicious and I'm hoping I can find this fish again at the Morocco's groceries shop.
My recipe for asam pedas:
1 big onion*
3 cloves garlic*
1 inch ginger*
Some belacan (shrimp paste)*
2-3 tablespoons blended dried chilies ( I used sambal oelek)
2 red fish - clean and cut into two (depends on the size of the fish, if one small fish is used, then you don’t have to cut it)
1 small bowl tamarind juice
1 stack daun kesum (Vietnamese coriander)
5-6 lady fingers ( add more if you like)
2 tomatoes (cut into four)
* To be blended with some water
1. Heat up cooking oil. Add the blended onion, garlic and ginger.
2. Add chilies/sambal oelek. Cook until the chilies turn a little dark.
3. Add tamarind juice and some water.
4. Add daun kesum.
5. When the gravy has boiled, add lady fingers and fish. Leave it and stir occasionally.
6. Add salt to your taste
7. Add tomatoes and cook a little while
Ready to serve with white rice.
Saturday, March 28, 2009
1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
Makes: Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In medium bowl, combine flour and salt.
In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended.
In large bowl, combine chocolate mixture with sugar; mix well.
Whisk in eggs and vanilla.
Add flour mixture to chocolate mixture; mix until blended.
If desired, stir in nuts.
Distribute brownie mixture evenly into baking cups.
Bake 18-20 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
Friday, March 27, 2009
Here is the recipe:
Sumber: E-Book "100 Resepi Kuih-kuih Malaysia"
For anchovies chili filling:
2 tbs cooking oil
Blend together1 big onion
2 cloves garlic -
Some belacan (shrimp paste)
10 dried chilies (boiled and blended) – I substituted with 2 tbs sambal oelek
½ cup dried anchovies – deep fried
2 tbs brown sugar
½ cup tamarind juice
1 tsp salt
250g wheat flour
2 tbs margarine – I used butter
2 ½ tbs fine sugar
½ tsp salt
2 tsp dried yeast
Cucumber – slice into thin pieces
Cooking oil for deep frying
For anchovies chili:
1. Heat cooking oil, fry in the blended onion, garlic and shrimp paste
2. Add blended chili and cook well.
3. Add brown sugar and tamarind juice and salt. Adjust the amount to your taste.
4. Add anchovies. Mix well with the chili.
5. Turn off the heat and set aside.
1. Put Ing. 1 – 6 into large bowl. Knead the mixture until it turns out to dough (no longer sticky). Make big round dough. Leave the dough to expand twice the original size.
2. Punch the dough and then divide the big dough into several small round dough (I made 15). Again, leave the dough to expand twice.
3. Heat the cooking oil for deep frying (medium heat)
4. Fry the dough until golden brown. Toss.
5. Cut the dough in the middle to allow some space to put the filling (pocket).
6. Put one sliced cucumber and anchovies chili in the pocket.
Ready to serve.
Friday, March 20, 2009
I got this recipe from my friend's blog, Liza. It's another way to cook using tomyam paste because for me tomyam paste is always meant for tomyam soup. It's good to know the variety. So here is the recipe:
Ingredients A - all ingredients to be sliced thinly
- 1 big onio
- 4 garlics
- 1 inch ginger
Ingredients B - to be mixed well to make a paste
- 2 tablespoon chili sauce
- 1 tablespoon tomato sauce
- 2 tablespoon tomyam paste
- 2 tablespoon light soy sauce
- 2 tablespoon sweet soy sauce
- Lime juice taken from 1 lime ( I substituted with lemon juice)
- 1/2 chicken - cut into small pieces
- 2 lemongrass stalks - punch a bit
- 4 pieces of kaffir leaves ( daun limau purut)
- 1 capsicum - cut into several pieces
- celery leaves - for garnishing
- Heat up some cooking oil in the pan. Put Ing. A and cook until fragrant.
- Add in Ing.B. Cook until fragrant.
- Add chickens, lemongrass and kaffir leaves. Cook well.
- Garnish with celery leaves.
The cheese cake should look like this! My..my..what have I done?
Anyway, though my cheese cake didn't look as what it supposed to be, it still bore the cheese cake taste. And my husband still ate it anyway...thahks hubby for the support!
Though it is a failure, I'm not going to give up. I'm determined to bake more. Besides, practice makes perfect, isn't it?
This is one simple meal that I like because you can use whatever meats or vegetables you like as long as you put black pepper. I never knew the exact recipe of Bihun Singapura, I always make it my own version after an ex-colleague introduced to me this bihun years ago. She told me verbally how to cook it. And this is how I cook it:
- Half a pack of bihun (rice noodle) - soak into hot water for 2-3 minutes then drain
- A small bowl of chicken breast cut into small pieces (or u can substitue with beef/squid/prawn)
- 2-3 garlic - mince
- 1-2 teaspoon grounded black pepper ( depends how you like it, the more the hotter)
- 1 table spoon oyster sauce
- 1 small carrots - cut into small long pieces
- Some sawi - cut into small pieces
- Fried shallots (can buy ready made from Asia Shop)
- Celery leaves - mince
- 2 table spoons cooking oil
- 1. Heat oil in a cooking pan, stir in the minced garlic. Cook until fragrant.
- Add chicken, cook well
- Add black pepper and oyster sauce, stir.
- Add carrots and cook until soft.
- Put in bihun and sawi, mix well everything in the pan
- Add salt (depends on your taste buds)
- Serve with fried shallots and celery leaves garnished on top
I also always serve this bihun with a small bowl of kicap cili api soy sauce with Thai chilies) or the ready made chili in garlic oil bought from Asia Shop....makes the bihun tastes superb!
Thursday, March 19, 2009
The recipe is all follows:
190 ml water
400 gm bread flour
5 table spoons sugar
1 tea spoon salt
2 table spoon milk powder
2 tea spoons yeast
60 gm butter
1. Mix the flour, sugar, salt, milk powder, yeast water and egg in a large bowl. Mix well and knead until it forms a dough (smooth not sticky).
2. Divide the dough into several small round dough. Leave for 20 minutes.
3. Roll one dough big enough to put a sausage.
4. Put the sausage on the dough and roll the sausage.
5. Cut the dough into several parts but with joints at the bottom.
6. Twist the dough to the right and left one after another.
7. Repeat the method for the rest of the dough and sausage.
8. Leave the doughs for another 40 minutes.
9. Bake at 180C for 12 minutes.
10. Garnish with mayonese and chili sauce. Ready to serve.
I found this recipe from Joy of Baking and after reading through the recipe and I thought 'Hey, this one sounds easy to make!'
So I gave it a try and well...it's not so bad. It is so rich of fruits and I love it!
1 cup (210 grams) light brown sugar
1 cup (240 ml) hot water
1/4 cup (56 grams) unsalted butter
1 teaspoon ground cinnamon ( I think I would reduce this amount next time as I found it too strong)
1/2 teaspoon ground clove (I didn't put)
1/4 teaspoon ground ginger (I didn't put)
1/2 teaspoon salt
1 cup (125 grams) seedless raisins
1/2 cup (65 grams) dried cranberries
1/2 cup (75 grams) dried cherries
1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup (175 grams) candied and chopped mixed peel
1. Butter, or spray with a nonstick vegetable, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
2. Preheat oven to 350 degrees F (177 degrees C). (Note: if using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).)
3. In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, raisins, cranberries, and cherries. Boil for five minutes, remove from heat, and let cool till lukewarm.
4. Stir into this mixture the flour, baking soda, vanilla extract and candied fruit.
5. Pour into the prepared pan and bake for 45 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
6.Remove from oven and let cool on a wire rack.
7. Cover and store, if possible, for a few days before serving.
I tried to cut the cake after 2 hours of cooling but the cutting was not nice so I kept it for another day. So next day when I tried to cut it, it turned ok. So if you want to cut it nicely, leave the cake for several days as suggested.
Wednesday, March 4, 2009
Saturday, February 28, 2009
500g beef mince
1 big onion
1 box (about 400 gram) tomato puree
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oregano
two cloves of garlic
1 packet of long spaghetti pasta
Tuesday, February 24, 2009
Got this recipe from my friend, Liza. The photo of the recipe in her blog, showed a very dark gravy but mine is lighter. Again, I blame the soy sause I bought here. For those who like sesame oil taste, this is the recipe.
1. Chicken (can also use beef or squid)
2. Garlic - 2 or 3 cloves, minced
3. 1 onion - cut into 4
4. 1 tsp cornstarch (mix with water)
5. Dried chilies
6. Onion leaves
7. Sesame oil
8. Oyster sauce
9. Dark soy souce
10. Cashew nuts ( I didn't put as I didn't have it)
1. Heat the coking oil + sesame oil
2. Fry the dried chilies until crispy - put aside
3. Fry the onion and garlic
4. Add in chickens
5. Add in oyster sauce and dark soy sauce
6. When chickens are cooked well, add in fried dried chilies and cashew nuts.
7. Add the cornstarch batter and mix well.
Sunday, February 22, 2009
Saturday, February 14, 2009
Actually it's very easy to cook this pasta. Only thing is in Malaysia, it would be quite costly if I cook myself because the cheese and whipped cream are considerably quite expensive. Besides you don't eat this pasta so much, you tend to be muak after a plate. So I didn't bother to cook myself.
Here in Germany, cheese, cream, pasta can be considered cheap. A small box of cream costs only EU0.45. And a pack of grated Parmesan cheese is EU1.09. And why dine out when it is expensive and most of the time not halal. So I cook.
Here is the recipe:
- 2 yolk eggs
- 1/4 cup butter
- 1 cup. cream
- Half packet of spaghetti (can use other types of pasta)
- some sliced salami, cut in strips
-1 cup grated Parmesan cheese
-Salt & pepper to taste
- Add grounded thymian if you like.
Eggs, butter and cream must be at room temperature. Beat together eggs and cream until blended. Cook spaghetti 10 to 12 minutes in boiling salted water. Drain well. . Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and thymian, toss to mix. Serve immediately.
Eat with steamed broccoli if you like....
FOR GANACHE:- Mix the chocolate and UHT Whipping Cream in a heat-resistance bowl. Melt the combination in double-boiler method (put the heat-resistance bowl inside a cooking pot with water over a medium heat). When it is completely melt, turn off the heat and add the butter. Mix well. Leave it to cool a while then pour it on the cake.
Tuesday, February 3, 2009
Well, wonder how I get petai here in Germany? Thanks to Asia Shop, I get to buy all the exotic foods (exotic for me because they are imported). From petai, daun kesum, lemongrass, kafir leaves are all available in this shop. Cause other Asian like Thais, Vietnamese also use these ingredients in their cooking, these items are always available.
A friend had introduced this sambal olek (also available in Asia Shop) to substitute blended dried chilies. A very user-friendly ingredient, I would say....hehehe, save me from dealing with boiling and blending the dried chilies.
Then the shrimp powder (belacan) of course plays important role for the authentic sambal tumis. The one I used is from Malaysia. You can still buy it (paste in the bottle) from Asia Shop but it is of Thailand make. Not really our Malaysian taste...
Ok, let's the ingredient based on my own recipe:
1. 500 gram of shrimp (the bigger the better)
2. 2 spoons of sambal oelek or dried chilies paste (if you like it spicier, add more)
3. Petai (as much as you want)
3. 2 onion - 1 cut into small cubes (shallots are better, but here in Germany shallots are expensive, so I used onion) and 1 cut in round slices.
4. 3 garlic cloves (cut into small pieces)
5. Shrimp powder ( 1 spoon)
6. Tamarind juice
7. Sugar and salt to taste
8. Some cooking oil
1. Heat up cooking oil
2. Fry the onion (small cubes) and garlic until yellow
3. Add the chilies. Leave it to cook properly. Stir once a while.
4. Add shrimp powder, sugar, salt and tamarind juice.
5. Add shrimp and petai. Leave it to cook.
6. Add round sliced onion. Leave it for a while.
Ready to serve!
Sunday, January 25, 2009
During my working days, dining out for business luncheon was enjoyable, as that was the opportunity to eat those expensive foods for free...hehehe
There was this famous Thai restaurant in Klang Valley that I love so much for their Thai cuisines especially their Butter Prawn. I love the cruncy shredded butter-egg combination. The prawns of course were superb!
Many years ago, I've tried once to cook on my own this butter prawn recipe. I used the recipe from a magazine. But I failed to get the crunchy shredded butter-egg. So I gave up trying and concluded that if I feel like eating, business luncheon is the time (for info, always being the only lady in the team work, I always been given the privilege to order....good eh?)
Now living abroad and have not so much money to spend to dine out, I made another attempt to cook this butter prawn. So I visited the famous cooking website in my list, but there were so many butter prawn recipes to look at, and I was so lazy to read all the reviews. So I picked one recipe that featured a nice-looking butter prawn photo and I thought 'this should be good'
But I ended up getting the scrambled-egg-looking of what supposed to be the fried-crunchy-shredded butter-egg (look at the above photo). Hmm...it was very dissappointing!!! Nonetheless the prawns itself tasted so good, so it wasn't a waste.
Later I had chatted with a friend of mine and mentioned about my butter prawn dissappointment. And she pointed that in order to get a crunchy-shredded butter-egg, I shoud be using a lot of oil (about two ladles) and make sure the oil is hot enough before I pour in the batter. And the batter must be stirred as quickly as possible to get the well shredded result.
How come the recipe says only two spoon of butter to be heated up? Huh!!!
Anyway, I'm not going to put the recipe of my failed butter prawn. Perhaps, I'll try again the butter prawn recipe and will see whether it will success.
Saturday, January 24, 2009
Well, it's delicious and easy to cook. Anyway, mine didn't look as black as it should be. I guess the soy sauce I bought here doesn't give the black colour so much. I miss Kicap Kipas Udang!!!
Here is the recipe:
1. packet of 26 gm Adabi Soup paste 600 gm ( I used Mak Siti's, as I don't have Adabi's)
2. beef (sliced and deep fried)
3. 10 dried chillies (grinded)
4. 3 big onions (cut rounded)
5. 8 shallots (finely sliced)
6. 1 inch ginger (pounded)
7. 10 tablespoons of soy sauce
8. 2 tablespoons vinegar/tamarind water
9. 10 tablespoons cooking oil
10. Sugar Salt to taste
I added potatoes in my cooking because my kids love to eat potato.
Cooking Method :
1. Heat the oil
2. Fry the Adabi Soup paste, dried chillies, shallots, ginger, soy sauce, vinegar, salt and sugar together.
3. Add beef and big onions (and potatoes, if you want to add)
4. Fry till everything blends in the meat (make sure the potatoes is well cooked)
5. Ready to be served
Monday, January 19, 2009
2-3 cups grated cheddar cheese
6 slices bread, cut into cubes
2 cups milk
1 cup corn (cooked or frozen)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed cooked Italian sausage
A few slices salami, chopped
1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
13 x 9 inch casserole dish
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.