I would say appetisers and savouries are very important in our Malaysia cuisine. We are bless with abundance of yummy appetisers and snacks here. People love these kuih sold on streets,pasar malam,serve d at parties,at gatherings or just eaten between meals during minum petang.Popia goreng (Spring rolls ) is among my favourite snacks from pasar malam.But if our taste buds hungry of popia basah (fresh spring rolls), Mr Daddy will drive to Bangsar to buy them from none other than Ayub.
Why bother to make one here in Kuala Lumpur while I just can buy cheaply from the stall ? Well.. I just wanted to go down the memory lane..when we were Down Under or Not So Far lalaLand. Nak makan kena buat sendiri lah. Then I found that there are 4 types of Spring rolls skin (kulit popia). Down under I found them sold in packets labels as Dried rice paper in (81/2 inch in diamter-- that required dipping them one at a time in warm water for a few second to soften), also I can buy similar kind of ready to use kulit popia here ( in a pack) from Woolies , some Indonesia Restaurant ( still remember Sari Ratu Kensington? )or order some from Phad tit Thad Thai restaurant in Bondai Beach.
Couldn't recall one from Adelaide, because I had not discover the pleasure of playing with pots and pans yet.And was blessed with house mate who loves cooking. You know who your are :D . Even now I still miss her Mee Kuah Ubi and sometimes invited my self to her place and indulged in what ever she cook that day.Sedap abis!!. My hubby once asked her to explain slowly,step by step how she cook Kuzi and nasi tomato recipes as if dia yang nak balik masak.
In Bangkok I found 2 more varities. Both are freshly made, one is thicker and bigger in size look like unsliced Kew teo rolls and the other one is freshly made on the big round hot plate similar to fresh popia skin here,rice-paper wrapping pliable and tranparent .
I'l share with you my popia version using fresh spring roll skin ,easier to work with.
We need
1 pack Popia skin 10 pieces ( fresh spring roll skin)
Cooking oil for deep frying
Filling ( use you own combination of veges and protien- meat/ chicken, beef/ prawn)
1 snake bean- thin slice--optional
1 carrot-shredded
100g taugeh ( bean sprout)
100g (combination prawn,chicken)-minced
1 firm tofu-minced
2 tbsp shredded raddish - simmer in water for 5 minutes,drain before add to mixture
1 hard boild egg -mash coarsely
50g dried shrimp- soak, chopped
2 garlic minced
1/2 cup mug bean noodle - Soon- soak in hot water until tender,cut to short length.
salt to taste
sauce (up to your liking)
1.Ligham chilli saucce or
2. Thai chili sauce in bottle or make from scratch
clear sauce ala Thai
2 tbsp sugar
half cup cold water
2 tbsp thai fish sauce (nam pla)
1 tbsp lime juice or white vineger
red and green "eye birds" chilies- a few . seeded and finely sliced
Sealing mixture (flour paste)
4 tbsp plain flour
4 tbsp water
Method
1.to make clear sauce
mix sugar with cold water in a bowl,stir until all sugar dissolves then add in the remaining ingredients for sauce.
2. make the filling
Fry the onion until fregrent, add in chopped dried prawn, protein, keep on stirring until opaque colour or cooked. Off the flame.add in all the remaining ingredients. sprinkle salt to taste. Scoop the mixture into a large sieve to drain any liquid.
3.Peel the spring roll skin from the batch,Place 1 teaspoon of mug bean noodle and 1 teaspoon of filling mixture 1 inch from the edge of the spring roll skin.Roll the edge over the filling, fold up both ends of the wrapper,and continue to roll to the end.
4.Seal the end with a little of flour-paste mixture.The roll should be compact and tight ,like a short thick cigar.Repeat the process until all done.
5. Deep frying-Heat up a wok on high heat,add in oil, then turn heat to medium and deep fry them until golden brown. fry only a few at a time.Drain them on kitchen paper. serve warm. with dipping sauce.
Aroi mak-mak.Sedap :D.. cuba lah sendiri.
Friday, 24 June 2011
Thursday, 23 June 2011
Fried Banana balls?? 'Jeppu' Pise ( cekodok pisang)
Jepput pisang (cekodok pisang) / fried banana balls??
You can call this kuih by any name you like. Some call jemput-jemput pisang, cekodok pisang, but I call it 'jeppu' pise..like most kelantanese do.The one that you can buy from the stall normally have rounder shape and slightly bigger than a golf ball.,golden brown in colour.. It varies in shapes and sizes.I guess if it has more banana than flour ration in the batter,the kuih will have rounder shape during frying but will sunken flat when cooling and absorbed more oil during cooking. That is one of the reason I will use the best oil I have to deep fry them.I love eating my 'jeppu' pise made from batter with more banana than flour ratio and a pinch of baking powder, never mind the sluggish flatten look. I want to taste more banana,even like chewing on same banana chunk in my 'jeppu' pise :D and love this kuih with my coffee pete'-pete' nih :D
Here is my humble ugly looking but yummilicious 'jeppu' pise's recipe.
Ingredients
3 pisang raja ( any over ripe banana will do)
2 tsp sugar ( optional )
4 tbsp flour ( more if you like firmer and rounder shape)
1 egg
a pinch of baking powder
a pinch of salt to taste
good cooking oil for deep frying ( sunflower oil..or any good one for deep frying,but the best I would say olive oil... gentler to your heart arteries )
kitchen paper to absorb excess oil from 'jeppu' pise
Method
1.Mash the banana like you do for mash potato but leave some to coarsely chunks. add in flour and all ingredients.mix until just like you do for muffin mixture. The batter is lumpy .
2.Set a side for a while.
3.Heat up the oil in a wok or frying pan. use a spoon to scoop the batter and drop it in the hot oil. fry until golden colour.Lift out with a slotted spoon and drain well.
Here is my humble ugly looking but yummilicious 'jeppu' pise's recipe.
Ingredients
3 pisang raja ( any over ripe banana will do)
2 tsp sugar ( optional )
4 tbsp flour ( more if you like firmer and rounder shape)
1 egg
a pinch of baking powder
a pinch of salt to taste
good cooking oil for deep frying ( sunflower oil..or any good one for deep frying,but the best I would say olive oil... gentler to your heart arteries )
kitchen paper to absorb excess oil from 'jeppu' pise
Method
1.Mash the banana like you do for mash potato but leave some to coarsely chunks. add in flour and all ingredients.mix until just like you do for muffin mixture. The batter is lumpy .
2.Set a side for a while.
3.Heat up the oil in a wok or frying pan. use a spoon to scoop the batter and drop it in the hot oil. fry until golden colour.Lift out with a slotted spoon and drain well.
 |
| jom makan |
Thai Coconut ice cream in topless green young coconut ( ice cream nyior mudo)
Coconut ice cream ( ice cream nyior mudo)
Sawadeka..whenever I'm enjoying air kelapa muda ( young coconut juice) during hot day.. I am whisked back in time to hot April days in Bangkok..during Songkaran Festival and eating my Coconut ice cream in the young coconut shell adorn with Thai orchid by Baan Yoswadee swimming pool. Baan Yoswadee was our home for a good five years. There is a story worth mentioning, more special than the cold coconut ice cream.
It is about kindness from a stranger (than became our good friend), during one hot April day in Bangkok.I was new there with 2 little ones, one each sides ,with limited Thai vocab.I were about to ask how to say in Thai to buy a coconut drink or ice cream from the stall across our place.This Thai lady offered to help,but I was a bit sceptical at first, she insisted to help and asked me to send the ice cream to my suite ( didn't know she is my neighbour's maid).I dare not to give our address. I just instructed her to send it to the pool, felt safer there and waited.
She came in with a topless green young coconut ,adorn with Thai orchid filled with ice cream.She actually gone out of her way to make it beautifully presented..I knew it , because I paid just the ice cream from the road side seller, she bought the young coconut and get the orchid from the receptionist desk .I was speechless,blessed, but still not very friendly,not too fast to make friend with stranger. After a little chit-chat she thanked me that I actually gave her chance to make merrit before she went home that day.Her name is Khun Kim. We are good friend since than. Bangkok became our other second home.We were blessed that we had her. She was actually my next door neighbour's maid. During her one hour lunch breaks, she always come over to my kitchen, asking if anything that she can help,even if I said I did not need any help that day,she will give a big smile and brought me a glass of cold water and said " here madam, drink for you, ring the ben (bell) if you wan me hep you" .( I'm touched with such grace simple kindness and hold that close to my heart.She and her only daughter normally will join us during our holiday trip around Thailand beautiful remote areas )
Her duty finished at 5pm, most of the time she offered to prepare Tom yam gong or other dishes for our dinner before went home. Many mornings she came earlier for work, do what ever in my kitchen before her 8am duty.Sometime she took the money I gave but many time she took, said TQ and gave back to my kids,informed us that she is making Merrit that day.I yet to find such a nice maid.She became a part of our family, my kids regard her as their aunty.I regard her as one of my dearest special friends .She is a great cook too.She can prepare delicious Farang (western) food, she baked lovely cakes and took pride of her job. I learnt many dishes from her over the years .I yet to meet such a lovely maid. Here is yummylicious coconut ice cream that she thought me. She call it I-Thim Kati.(coconut ice cream)
Ingredients
400ml coconut milk ( fresh or can)
100ml sweetened condensed milk
3/4 cup young coconut juice (or water if you do not hv)
1/3 cup caster sugar
11/2 tea spoon gelatin powder
1/4 cup cold water
1cup young coconut flesh (option--process in the food processor until smooth )
Method
1.Heat up water and sugar ,stirring until all sugar dissolve.Off the heat.
2.In a bowl,combine coconut milk, condensed milk.mix well.
3.In a small bowl,sprinkle the gelatine over cold water,leave to soften for a few minutes before stir into the hot syrup.Cool the syrup and gelatine mixture,string,add in coconut milk mixture, mix well,and freeze in a shallow tray.( or you can put in the ice cream maker--I do not hv this yet)
4.When it frozen around the edges but still slushy in the centre,turn out into a bowl and whisk or put into a food processor,process until smooth but not melted.(texture should be like ice blended at this stage.--add in young coconut flesh at this stage).
5.return to the ice tray and refreeze until firm. Leave it a few minute before scoop and serve in young topless green young coconut. decorate as you like. ( you may want to garnish with young coconut strips too.
Soon there will be an election in Thailand, my sister just back from her Bangkok trip, with a lots a goodies. I do pray that Bangkok will be as a safe and pleasant place as it meant to be and will bring a big smile back to Thai faces.
Khop khun kha.
Sawadeka..whenever I'm enjoying air kelapa muda ( young coconut juice) during hot day.. I am whisked back in time to hot April days in Bangkok..during Songkaran Festival and eating my Coconut ice cream in the young coconut shell adorn with Thai orchid by Baan Yoswadee swimming pool. Baan Yoswadee was our home for a good five years. There is a story worth mentioning, more special than the cold coconut ice cream.
It is about kindness from a stranger (than became our good friend), during one hot April day in Bangkok.I was new there with 2 little ones, one each sides ,with limited Thai vocab.I were about to ask how to say in Thai to buy a coconut drink or ice cream from the stall across our place.This Thai lady offered to help,but I was a bit sceptical at first, she insisted to help and asked me to send the ice cream to my suite ( didn't know she is my neighbour's maid).I dare not to give our address. I just instructed her to send it to the pool, felt safer there and waited.
She came in with a topless green young coconut ,adorn with Thai orchid filled with ice cream.She actually gone out of her way to make it beautifully presented..I knew it , because I paid just the ice cream from the road side seller, she bought the young coconut and get the orchid from the receptionist desk .I was speechless,blessed, but still not very friendly,not too fast to make friend with stranger. After a little chit-chat she thanked me that I actually gave her chance to make merrit before she went home that day.Her name is Khun Kim. We are good friend since than. Bangkok became our other second home.We were blessed that we had her. She was actually my next door neighbour's maid. During her one hour lunch breaks, she always come over to my kitchen, asking if anything that she can help,even if I said I did not need any help that day,she will give a big smile and brought me a glass of cold water and said " here madam, drink for you, ring the ben (bell) if you wan me hep you" .( I'm touched with such grace simple kindness and hold that close to my heart.She and her only daughter normally will join us during our holiday trip around Thailand beautiful remote areas )
Her duty finished at 5pm, most of the time she offered to prepare Tom yam gong or other dishes for our dinner before went home. Many mornings she came earlier for work, do what ever in my kitchen before her 8am duty.Sometime she took the money I gave but many time she took, said TQ and gave back to my kids,informed us that she is making Merrit that day.I yet to find such a nice maid.She became a part of our family, my kids regard her as their aunty.I regard her as one of my dearest special friends .She is a great cook too.She can prepare delicious Farang (western) food, she baked lovely cakes and took pride of her job. I learnt many dishes from her over the years .I yet to meet such a lovely maid. Here is yummylicious coconut ice cream that she thought me. She call it I-Thim Kati.(coconut ice cream)
Ingredients
400ml coconut milk ( fresh or can)
100ml sweetened condensed milk
3/4 cup young coconut juice (or water if you do not hv)
1/3 cup caster sugar
11/2 tea spoon gelatin powder
1/4 cup cold water
1cup young coconut flesh (option--process in the food processor until smooth )
Method
1.Heat up water and sugar ,stirring until all sugar dissolve.Off the heat.
2.In a bowl,combine coconut milk, condensed milk.mix well.
3.In a small bowl,sprinkle the gelatine over cold water,leave to soften for a few minutes before stir into the hot syrup.Cool the syrup and gelatine mixture,string,add in coconut milk mixture, mix well,and freeze in a shallow tray.( or you can put in the ice cream maker--I do not hv this yet)
4.When it frozen around the edges but still slushy in the centre,turn out into a bowl and whisk or put into a food processor,process until smooth but not melted.(texture should be like ice blended at this stage.--add in young coconut flesh at this stage).
5.return to the ice tray and refreeze until firm. Leave it a few minute before scoop and serve in young topless green young coconut. decorate as you like. ( you may want to garnish with young coconut strips too.
Soon there will be an election in Thailand, my sister just back from her Bangkok trip, with a lots a goodies. I do pray that Bangkok will be as a safe and pleasant place as it meant to be and will bring a big smile back to Thai faces.
Khop khun kha.
Wednesday, 22 June 2011
Onde-onde (buah Melaka/ glutinous rice ball with gula melaka filling)
Onde-onde
This simple kuih is our favourite for berbuka puasa ( iftar). I made for berbuka puasa welcoming Rajab . Onde-onde is one of famous kuih in Kelantan (my home town) we can easily bought them every day not necessarily during Ramadhan but I associate onde-onde for berbuka puasa because it was our family affair when they were little.I first introduced onde-onde to my kids when we were in far Lalaland about our root. They love playing with the dough making into a ball shape after fill in the manisan filling. But for them I will subtitueted with sweeten mug bean paste filling because they found manisan a bit too sweet. I love both fillings. They found onde-onde is cool...floating like gnocci when they are cooked in boiling water :D
Ingredients
Dough
90g (3 tbspn) glutinous rice flour
A few pc of dandanus leaves proces in a blender to get the green extract or
1/4 green food colouring
salt to taste
2-4 tbsp water
Fillling
2 tbsp gula melaka cube
or
mug bean paste
Cook dry mug beans in boiling water until tender,drain well,mesh and sweeten with some sugar.shape into little balls.
Coating
Finely grated coconut white part only, season with some salt
Meanwhile
Boil water in a pot to cook the onde-onde balls
To make the dough
1.Sift the flour into a bowl and gradually add the water and pandan extract to form a soft dough.Knead until smooth.Divide the dough into half and roll each peace into cylindrical 1 inch in diameter,then cut it into 1 inch slices.Keep the working surface dusted with glutinous rice flour and roll each peace into a ball.Cover them with dry cloth.
2.Floured fingers,flatten each ball to 21/2 inch circle and place a cube of manisan or mug bean ball in the centre.Gather the edge to make into a ball shape and roll it in between your palm.Continue with the remaining dough and filling.
3.Drop the onde-onde balls into the boiling water and when they are floating to the surface,lift out with a slotted spoon and drain well.
To make the coating
Season the grated coconut a pinch of salt.Toss the onde-onde balls in the coconut. My kids will call this "winter time" :D Jom makan. (Do not refrigerate.)
This simple kuih is our favourite for berbuka puasa ( iftar). I made for berbuka puasa welcoming Rajab . Onde-onde is one of famous kuih in Kelantan (my home town) we can easily bought them every day not necessarily during Ramadhan but I associate onde-onde for berbuka puasa because it was our family affair when they were little.I first introduced onde-onde to my kids when we were in far Lalaland about our root. They love playing with the dough making into a ball shape after fill in the manisan filling. But for them I will subtitueted with sweeten mug bean paste filling because they found manisan a bit too sweet. I love both fillings. They found onde-onde is cool...floating like gnocci when they are cooked in boiling water :D
Ingredients
Dough
90g (3 tbspn) glutinous rice flour
A few pc of dandanus leaves proces in a blender to get the green extract or
1/4 green food colouring
salt to taste
2-4 tbsp water
Fillling
2 tbsp gula melaka cube
or
mug bean paste
Cook dry mug beans in boiling water until tender,drain well,mesh and sweeten with some sugar.shape into little balls.
Coating
Finely grated coconut white part only, season with some salt
Meanwhile
Boil water in a pot to cook the onde-onde balls
To make the dough
1.Sift the flour into a bowl and gradually add the water and pandan extract to form a soft dough.Knead until smooth.Divide the dough into half and roll each peace into cylindrical 1 inch in diameter,then cut it into 1 inch slices.Keep the working surface dusted with glutinous rice flour and roll each peace into a ball.Cover them with dry cloth.
2.Floured fingers,flatten each ball to 21/2 inch circle and place a cube of manisan or mug bean ball in the centre.Gather the edge to make into a ball shape and roll it in between your palm.Continue with the remaining dough and filling.
3.Drop the onde-onde balls into the boiling water and when they are floating to the surface,lift out with a slotted spoon and drain well.
To make the coating
Season the grated coconut a pinch of salt.Toss the onde-onde balls in the coconut. My kids will call this "winter time" :D Jom makan. (Do not refrigerate.)
Tuesday, 21 June 2011
Sawadeka..Pulut with fried chicken ala Thai ( glutinous rice dgn ayam goreng ala Thai)
Glutinous rice with fried chicken ala Thai ( Pulut tanak dgn ayam goreng ala Thai)
It is gloomy and raining out side.Makes me want to indulge in pulut cicah ikan kering goreng!!! yummy!!! and fry some chicken ala thai for my kid's lunch. What???? lunch makan pulut dgn ayam goreng??? Well , they would prefer pulut ( Glutinous/ sticky rice they call),noodles,pasta,udon,kew tiew over normal rice. We spent five years in Bangkok.Their early life started in Sydney and Bangkok..when they first started eating on their own( more playing with their food than actually ate).
Meal time should be fun. How???
How can I enjoy my meal with 3,2 and less than one year old, with less stress and mess?? Ceciter skit! For convenience :D I had to figure out which food more forgiveable,create less mess and less scattered, can be shaped into fun patterns for my picky eater! and we can have more fun playing with food during our meal too.I take all the blame...when they reluctant to eat white rice or gave remark "here we go again-with sour face RICE????"..Well..I'm glad to see kakak's ( my eldest) and Azel's taste buds improving. They like nasi ayam (chicken rice) and rice with fish soup ( ikan singgang :D )..hmm for a picky eater like Ali...pizza is still his first choice!! Arggh!!!
Many ways you can cook pulut (glutinous rice),if for our meal, I will cook like normal white rice in the rice cooker after i soaked the grains for a few hours. If pulut for dessert, I prefer to steam twice (ara half cooked pulut with santan then steam again until cook.
Here is our favourite pulut with fried chicken ala Thai ( from chef Wan)
Ingredients
2 cups glutnious rice (pulut)- cleaned,soaked for a few hours, some pulut grains do not require soaking, check the pack.
Cook in rice cook as you cook your white rice but with less water .
1 daun pandan-(pandanus leaf)
Fried chicken ala Thai ( recipe from chef wan's Simply Sedap)
15 chicken wings- cleaned
cooking oil for deep frying
Marinade (blended in the food processor)
1/2 tsp lime juice
2 tbsp powdered coriender
3 cloves garlic
1 stalk lemon grass
2 kaffir leaves ( daun limau purut)
1 tsp white papercorn
21/2 nam pla ( Thai fish sauce)
1 tbsp sweet soy sauce
2 coriender root ---( clean,and blend)--I added
Method
1.Combined the chicken wings with the blended ingredients .marinade for at least one hour in the fridge or it tastes better if over night.
2.Deep fry the chicken wings until golden. ( for health concious soul --you may enjoy it roasted :D)
Bon appetit
It is gloomy and raining out side.Makes me want to indulge in pulut cicah ikan kering goreng!!! yummy!!! and fry some chicken ala thai for my kid's lunch. What???? lunch makan pulut dgn ayam goreng??? Well , they would prefer pulut ( Glutinous/ sticky rice they call),noodles,pasta,udon,kew tiew over normal rice. We spent five years in Bangkok.Their early life started in Sydney and Bangkok..when they first started eating on their own( more playing with their food than actually ate).
Meal time should be fun. How???
How can I enjoy my meal with 3,2 and less than one year old, with less stress and mess?? Ceciter skit! For convenience :D I had to figure out which food more forgiveable,create less mess and less scattered, can be shaped into fun patterns for my picky eater! and we can have more fun playing with food during our meal too.I take all the blame...when they reluctant to eat white rice or gave remark "here we go again-with sour face RICE????"..Well..I'm glad to see kakak's ( my eldest) and Azel's taste buds improving. They like nasi ayam (chicken rice) and rice with fish soup ( ikan singgang :D )..hmm for a picky eater like Ali...pizza is still his first choice!! Arggh!!!
Many ways you can cook pulut (glutinous rice),if for our meal, I will cook like normal white rice in the rice cooker after i soaked the grains for a few hours. If pulut for dessert, I prefer to steam twice (ara half cooked pulut with santan then steam again until cook.
Here is our favourite pulut with fried chicken ala Thai ( from chef Wan)
Ingredients
2 cups glutnious rice (pulut)- cleaned,soaked for a few hours, some pulut grains do not require soaking, check the pack.
Cook in rice cook as you cook your white rice but with less water .
1 daun pandan-(pandanus leaf)
Fried chicken ala Thai ( recipe from chef wan's Simply Sedap)
15 chicken wings- cleaned
cooking oil for deep frying
Marinade (blended in the food processor)
1/2 tsp lime juice
2 tbsp powdered coriender
3 cloves garlic
1 stalk lemon grass
2 kaffir leaves ( daun limau purut)
1 tsp white papercorn
21/2 nam pla ( Thai fish sauce)
1 tbsp sweet soy sauce
2 coriender root ---( clean,and blend)--I added
Method
1.Combined the chicken wings with the blended ingredients .marinade for at least one hour in the fridge or it tastes better if over night.
2.Deep fry the chicken wings until golden. ( for health concious soul --you may enjoy it roasted :D)
Bon appetit
Polka dots cup cakes (steamed )-- polka dot apam kukus
Ingredients
1 eggs
1 tsp vanilla essence
90g caster sugar
90g self raising flour
70ml ice cream soda
food colouring
tooth picks
Methods
1.Whisk the eggs and sugar till creamy and thick.
2.Add in essence, followed by half the flour.Fold in,then followed by the other half,fold in until well mixed.
3.Mixed in ice cream soda.(fold in)--kaup balik lah.. :D. dot not over beat to have smoother rounder finish.
4.Line the sturdy muffin cups (plastic or acuan apam) with paper cup ( to retain the shape during steaming).Fill in the paper cup until almost full or 3/4 full.
5.Insert tooth picks into food colouring then insert into the cup cakes mixture (gently poke the coloured tooth pick and lift )---making the Polka dots , or you may swirl the tooth pick to make patterns of your choice.
6. alternatively,you may want to fill a small amount of various colors in a few piping bags,makes a tiny snip at the end of each bag,touch the surface of your cuppys,squeeze dots or make any patterns you like.
7.Prepare steamer: boil water on high flame,then turn to medium, and steam at medium flame for 10-15 min. ( I will wrapped lid to catch the steam,preventing water droplets ruin my cuppies pattern )
( I found that when the cup is filled nearly to the top it gave the rounded finish :D )--bon appetit
home made caramel ( Kaya in a can)
Home made kaya (caramel)
I love having my roti bakar with kaya for breakfast.But i couldn't afford to indulge eating my Yeo's kaya every day down under . kitchen became our lab. We just love experimenting?? nope!! love foood only!! Disaster?? happen la.. none of us were a train chef ,we rather tossed it straight to the bin!! but most of the time edible :D We became creative each time growling sound effect hit us!! when a bunch of hungry ( kids) mice trapped during winter months but sick to death of munching on ( rotten) cheese!!!
This was what we accidently invented (we survived without a microwave so reheating Brahim Meal packs means immersing them in water and bring to boil,we use a can of baked bean to stop them from floating - angry bird: " killing 2 pigs with one lastik !".no brainer huh ..tak de can food lain tin susu pekat jadik jugak..owch!! lupa off hot plate jadi le kaya dlm tin.. boleh??? . I promise you,.this one is yummy and safe for you to try at home.. just let it cool completely before you open the can but do not blame me if you finally get addicted!!!
You just need a can of condense milk (susu pekat dalam tin) and a medium size sauce pan. Place the can in a pot, water level has to way pass the can . Bring water to boil ,lower the heat and let it simmer for 3 hours.Remove from the heat and drain the water. Let it COOL COMPLETELY if you do not want to toast your tongue!! owch!!
I love having my roti bakar with kaya for breakfast.But i couldn't afford to indulge eating my Yeo's kaya every day down under . kitchen became our lab. We just love experimenting?? nope!! love foood only!! Disaster?? happen la.. none of us were a train chef ,we rather tossed it straight to the bin!! but most of the time edible :D We became creative each time growling sound effect hit us!! when a bunch of hungry ( kids) mice trapped during winter months but sick to death of munching on ( rotten) cheese!!!
This was what we accidently invented (we survived without a microwave so reheating Brahim Meal packs means immersing them in water and bring to boil,we use a can of baked bean to stop them from floating - angry bird: " killing 2 pigs with one lastik !".no brainer huh ..tak de can food lain tin susu pekat jadik jugak..owch!! lupa off hot plate jadi le kaya dlm tin.. boleh??? . I promise you,.this one is yummy and safe for you to try at home.. just let it cool completely before you open the can but do not blame me if you finally get addicted!!!
You just need a can of condense milk (susu pekat dalam tin) and a medium size sauce pan. Place the can in a pot, water level has to way pass the can . Bring water to boil ,lower the heat and let it simmer for 3 hours.Remove from the heat and drain the water. Let it COOL COMPLETELY if you do not want to toast your tongue!! owch!!
Monday, 20 June 2011
Home made lemon curd
Home made lemon curd
When life gives you lemon , what would you do? Yeik!! sour huh!! opps !! Do not panic dear, just squeeze it!! haha.. and jazz up your boring plain cold water or if you can wait,make some lemonade..or if you have some more patient.. just beat it and heat up , mix with some sugar and spice.. walla... yummy you'l have your home made lemon curd!! wanna give a try.. here is my all time favourite...to sandwich biscuits or for lemon-y cheese cake.
Ingredients
2 lemons
50 g butter ( be kind to your heart! lets use olive spread in tub)
100g caster sugar ( or use artificial sweetener for cooking - lower calories)
2 eggs beaten well
Method
1.Grate the lemon and squeeze out the juice.
2.In the saucepan,combine the juice,rind,butter and sugar over boiling water until all the sugar dissolve.
3.Add in well beaten eggs and stir (rapidly) to prevent curdling
4.Continue to cook till mixture thicken.
5.Remove from the heat.cool and store in a glass jar for later use.
When life gives you lemon , what would you do? Yeik!! sour huh!! opps !! Do not panic dear, just squeeze it!! haha.. and jazz up your boring plain cold water or if you can wait,make some lemonade..or if you have some more patient.. just beat it and heat up , mix with some sugar and spice.. walla... yummy you'l have your home made lemon curd!! wanna give a try.. here is my all time favourite...to sandwich biscuits or for lemon-y cheese cake.
Ingredients
2 lemons
50 g butter ( be kind to your heart! lets use olive spread in tub)
100g caster sugar ( or use artificial sweetener for cooking - lower calories)
2 eggs beaten well
Method
1.Grate the lemon and squeeze out the juice.
2.In the saucepan,combine the juice,rind,butter and sugar over boiling water until all the sugar dissolve.
3.Add in well beaten eggs and stir (rapidly) to prevent curdling
4.Continue to cook till mixture thicken.
5.Remove from the heat.cool and store in a glass jar for later use.
Banana in sago cream (Pengat pise kuah sagu)
Banana in sago cream ( Pengat pisang dalam kuah sagu...kalu masukkan durian laaagi best!!)
When monkey gave me bananas..i make 'jeput pise or pengat :D
Here is one of the simple dessert that can be made in almost no time compare to western desserts.(opps !..Pisang sira even faster!..you just need to cook the banana in caremalise sugar..no need to wait for sago to cook!). well, still faster version if you omit the sago,just put in some durian in the kuah :D
Ingredients
5 cups water
1/2 cup sago
1 cup water
1/4 cup sugar -- according to your sweet tooth
1 tbsp palm sugar ---optional
2 cups coconut milk
1/4 teaspn salt to taste
1 pc pandanus leaf ( daun pandan)
4 bananas--sliced thickly.
Method
1.In a large saucepan, bring the water to boil and sprinkle in sago.Boil for 7 minutes for small grains ..longger for the larger.Of f the heat,cover,allow to stand for further 10 minutes or until sago becomes clear.Run cold water into the pan and strain trough fine sieve.Hold the seive under cold tap water to rinse away excess starch.
2. In the pot put in daun pandan,combine the other 1 cup water with sugar and palm sugar until boiling.Stir in coconut milk and salt to taste.Put in the sliced bananas,simmer for 1 minutes.Remove from the heat.Stir in sago.
3.Serve warm or chill. :D
(sorry i'l up load later)
When monkey gave me bananas..i make 'jeput pise or pengat :D
Here is one of the simple dessert that can be made in almost no time compare to western desserts.(opps !..Pisang sira even faster!..you just need to cook the banana in caremalise sugar..no need to wait for sago to cook!). well, still faster version if you omit the sago,just put in some durian in the kuah :D
Ingredients
5 cups water
1/2 cup sago
1 cup water
1/4 cup sugar -- according to your sweet tooth
1 tbsp palm sugar ---optional
2 cups coconut milk
1/4 teaspn salt to taste
1 pc pandanus leaf ( daun pandan)
4 bananas--sliced thickly.
Method
1.In a large saucepan, bring the water to boil and sprinkle in sago.Boil for 7 minutes for small grains ..longger for the larger.Of f the heat,cover,allow to stand for further 10 minutes or until sago becomes clear.Run cold water into the pan and strain trough fine sieve.Hold the seive under cold tap water to rinse away excess starch.
2. In the pot put in daun pandan,combine the other 1 cup water with sugar and palm sugar until boiling.Stir in coconut milk and salt to taste.Put in the sliced bananas,simmer for 1 minutes.Remove from the heat.Stir in sago.
3.Serve warm or chill. :D
(sorry i'l up load later)
from my kitchen: Thai beef salad
from my kitchen: Thai beef salad: "Thai beef salad with manggo (kerabu daging dengan mangga ) A hearty salad of beef,laced with chilli and dressing and mango salad. I love t..."
from my kitchen: Barbie Doll jelly (agar-agar)
from my kitchen: Barbie Doll jelly (agar-agar): "Felt wanted to join my girls and Ishya playing with lots of food colouring in Grandma's kitchen.Isya loves Barbie,she decorated her Bar..."
Wednesday, 15 June 2011
Dried cuttlefish salad (kerabu sotong kering)
Kerabu sotong kering (dried cuttlefish salad)
Roasted dried cuttlefish (sotong kering salai) is very popular snack in Thailand.It is so popular that it is even sold by the roadside especially in Bangkok.I like to chew as a snack but always safe some to make kerabu sotong so i do not have to roast it for my salad,just shredded it n toss in the salad bowl :D
Ingredients
90g sotong kering - roasted,shredded
1 unripe manggo peeled and shredded
1/4 cup dried prawn (shrimp) - fried
1/2 cucumber,cored,shredded
1 red onion,peeled,thinly sliced
2 stalks lemon grass,finely sliced
2 kaffir leaves ,sliced
handful of mint leaves
Dressing (mix in a small bowl)
2 tbspn nam pla (thai fish sauce)
2 tbspn sugar or grated palm sugar
2 clove garlic,finely chopped
2 lime( juice)
2 tbsp roasted sesame seed-optional
2 red chillies-thinly sliced
6 bird eye chillies -thinly sliced-- optional
Method
1. Put all the ingredients in a big bowl
2.add in dressing,toss and serve. ( best eaten with plain rice)
Roasted dried cuttlefish (sotong kering salai) is very popular snack in Thailand.It is so popular that it is even sold by the roadside especially in Bangkok.I like to chew as a snack but always safe some to make kerabu sotong so i do not have to roast it for my salad,just shredded it n toss in the salad bowl :D
Ingredients
90g sotong kering - roasted,shredded
1 unripe manggo peeled and shredded
1/4 cup dried prawn (shrimp) - fried
1/2 cucumber,cored,shredded
1 red onion,peeled,thinly sliced
2 stalks lemon grass,finely sliced
2 kaffir leaves ,sliced
handful of mint leaves
Dressing (mix in a small bowl)
2 tbspn nam pla (thai fish sauce)
2 tbspn sugar or grated palm sugar
2 clove garlic,finely chopped
2 lime( juice)
2 tbsp roasted sesame seed-optional
2 red chillies-thinly sliced
6 bird eye chillies -thinly sliced-- optional
Method
1. Put all the ingredients in a big bowl
2.add in dressing,toss and serve. ( best eaten with plain rice)
Thai beef salad
Thai beef salad with manggo (kerabu daging dengan mangga )
A hearty salad of beef,laced with chilli and dressing and mango salad. I love this simple and easy to make Thai salad.I realised i learn to appreciate kerabu and ulam more when it has mix with protein like kerabu daging,or kerabu perut.Best eaten with plain rice and tom yum or khao phad pho (nasi goreng isi ketam) I love beef salad at Mak Yah Restoran at Rachathewi Rd .Bangkok.I was one of her regular customer .Here is my version of Thai beef salad.
Ingredients
75g lean sirloin steaks
1 red onion,finely sliced
1/2 cucumber thinly shaved or shredded
1 unripe manggo ,shredded
2 kaffir leaves,finely sliced
2 tbsp corriender leaves chop (optional- but thai salad taste better with it)
2 tbsp chopped mint leaves
1 lemon grass stalk,finely chopped
2 tblsp chopped spring onion
2 tbsp of nam pla (fish sauce)
2 lime ( juice)
salt to taste
1 cup glass noodle
1 teaspn grated palm sugar or brown sugar
Finely Pounded Paste- ommit this if its too hot for you
3 red chillies
3 bird eyes chillies 2 cloves garlic
Method
1.Grill the beef until medium rare,then allow to rest 15 minutes before thinly slice the beef and put them in a big bowl
2.add in the paste and all the liquid, noodle and all the vegetable and toss.Serve immediately
A hearty salad of beef,laced with chilli and dressing and mango salad. I love this simple and easy to make Thai salad.I realised i learn to appreciate kerabu and ulam more when it has mix with protein like kerabu daging,or kerabu perut.Best eaten with plain rice and tom yum or khao phad pho (nasi goreng isi ketam) I love beef salad at Mak Yah Restoran at Rachathewi Rd .Bangkok.I was one of her regular customer .Here is my version of Thai beef salad.
Ingredients
75g lean sirloin steaks
1 red onion,finely sliced
1/2 cucumber thinly shaved or shredded
1 unripe manggo ,shredded
2 kaffir leaves,finely sliced
2 tbsp corriender leaves chop (optional- but thai salad taste better with it)
2 tbsp chopped mint leaves
1 lemon grass stalk,finely chopped
2 tblsp chopped spring onion
2 tbsp of nam pla (fish sauce)
2 lime ( juice)
salt to taste
1 cup glass noodle
1 teaspn grated palm sugar or brown sugar
Finely Pounded Paste- ommit this if its too hot for you
3 red chillies
3 bird eyes chillies 2 cloves garlic
Method
1.Grill the beef until medium rare,then allow to rest 15 minutes before thinly slice the beef and put them in a big bowl
2.add in the paste and all the liquid, noodle and all the vegetable and toss.Serve immediately
Saturday, 11 June 2011
Barbie Doll jelly (agar-agar)
Barbie doll jelly (agar-agar)
we bought
1 Barbie doll jelly mould
1 Decorative barbie doll
Ingredients
A
15g agar2 powder
900ml water
150g
1 piece daun pandan (pandanus leaf)
B
15g agar2 powder
900ml liquid * -water
150g white sugar ( i used rock sugar)
4 tbsp milk powder ( you may use 500ml water and 400ml fresh milk to make up 900ml liquid *)
Food colouring of your choice
note( you may use your favourite agar2,jelly recipes,just alternate layered your coloured transparent jelly with the coloured opaque jelly ( jelly mxture that you put santan or milk)
Method
1.Combine all ingredients A in a pot,stir until all sugar dissolve,bring to boil.off heat,leave aside and keep warm.
2.Combine all ingredients in B if you use water and and milk powder , stir,bring to boil.Off heat.,keep aside warm . But used only 500ml water bring to boil until all sugar dissolve before you add 400ml fresh milk and keep warm.
3.Measure 100ml transparent jelly liquid from mixture A into a cup,mix a drop of food colouring you like.stir in.pour into the mould. let it NEARLY set.Roughen the surface with fork.Pour into the same cup, 120ml opaque jelly from B,mix with a few drop of food colouring.stir well then pour into the mould.Now you have an alternate transparent and opaque colour jelly.
4.Repeat step 3 with increasing amount of coloured warm jelly of your choice until finish.Transparent jelly-followed by opaque ,warm coloured liquid jelly.( note: use a clean cup when you use a different colour)
5.I found that keep the jelly on hot plate during the process and set the mould snuglly in a container that has bedded of crushed ice help speed up the process :D
6.Leave it to set.Chill.
7.Turn out and insert a decorative barbie doll on top.
Friday, 10 June 2011
Make your own stock
A good stock is invaluable in the kitchen.The most delicious soup,stew,casseroles and sauces rely on home-made stock for success.Neither a stock cube nor a can consomme' will do if you want the best flavour.Simple to make.This is a modified version of home-made stocks recipes given to me by a registered nutritionist in The Prince of Wales Private Hospital when I was carrying my first child twelve years ago.My eldest daughter is now a prepubertal,healthy,bright and a beautiful young lady.She is taller than me.Arrghh!!
I strongly recommend buying organic foods whenever possible.Most of the beef,chicken and other meats on the market today low in omega-3 (if your chicken life span never reach 70days--like the one you bought cheaply in Tes--) and laced with estrogens that can disrupt the delicate endocrine system of your growing child.Buy premium real food that you can afford.The proteins in animal protein are well suited to lying down the protein structures of the brain and nervous system and supply the amino acids used to synthesize hormones and neurotransmitters.Minerals activate enzymes ,along with vitamins.A good source of minerals and vitamins are organic vegetables and fruits too. Since fast food,cakes,soft drinks( and coffee) are part of our weakeness, i secretly added organic powder soy protein,flaxseed oil in our meal or shakes and supplement our diets with a rich source of omega-3 and omega-6 salmon oil, both of which are essential to brain function and the production of energy.For further recommendation regarding your dietary requirements please consult with your nutritionist or a nutritionally trained physician.Whoops too much rambling!!
Lets make our own stocks.(Because the entire process takes at least one hour, I put the broth on to cook while i'm working around the house).This preparation of stock requires a couple more steps but is well worth the effort,because it produces a lovely rich broth works well in vegetable soups and in casseroles.If you need beef broth, simply subtitute the chicken with beef shank or bones plus any lean beef.For richer stock,first roast the bones at 230c for 30 minutes.Browning the meat in the oil before adding the water intensifies the flavour :D
Rich Chicken Stock
Makes 1.5L
Preparation time 10 minutes
Cooking time 1 hr (beef stock- 2hr)
Ingredients
1 Chicken carcass or 1 medium size stewing chicken ( brown first)
1 onion (and stud with the clove)
1 cup chopped celery
1 cup chopped carrots
5 cloves garlic,peel,chopped
3 small bay leaves
1 spring of thyme
3 springs of parsley
10 black peppercorn
olive oil
2 L water
Method
1.Heat olive oil in large heavy pot soup on medium heat,fry the garlic,onion and the vegetables let them lightly brown slowly,stirring frequently. Add in chicken to nice brown too.
2.Add in water,herbs and peppercorn.Bring to boil over high heat ( but use low heat for beef stock) then turn the heat down so the liquid is simmering gently (uncover) for one hour until the strength you desire.
3.Remove the chicken from the stock and use in another recipe.Strain the stock through the sieve,Pressing the juice out of the vegetables.Skim any fat from the surface if using the stock straight away.Alternatively,chill the stock first,which will make it easier to remove the fat.Keep chill in fridge for up to 3 days or freeze in usable amounts: 6 months for poultry and meat.
You now have about 1.5L of chicken stock,can be used as a great base for soups,casseroles,sauces and gravies.
Vegetable stock
Makes: 1.5L
Preparation time 15 minutes
cooking time 1 hour
Ingredients
2 carrots
2 celery sticks
2 onions
2 leeks
2 tomatoes
2 bay leaves
4 springs of parsley
1 spring of thyme
10mushrooms stalks
10black peppercorns ( when I stayed in Bangkok, I love to subtitute with fresh green peppercorns)
2L water
olive oil
Method
1.Roughly chop the vegetables. Heat olive oil in a large heavy based sauce pan on medium heat.stir in onion and leeks then reduce to low heat,cover the lid,cook for 15 minutes.
2. Pour in water.Tie the herbs together into a bouquet garni.Add it to the pan with all vegetabes and peppercorns.Increase the heat and bring slowly to boil.Continue to simmer very gently for 35 minutes.
3.Strain through a sieve and pressing the juice out of vegetables into a large bowl and set aside.Keep chilled in fridge for 3 days or may freeze in usable amount up to 1 month.
Now you can use this light stock as base for soups and sauces.
Fish stock (Or use prawn,crab )
Makes 1.4L
preparation time 15 minutes
cooking time 35 minutes
Ingredients
1kg trimmings from white fish ( head and bones)- Oily fish not suitable..strong fatty flavour yiek!!
1 onion- thinly sliced
2 inches young ginger
2 bay leaves
2 carrot thinly sliced
2 celery stalks thinly sliced
4 black peppercorns
4 springs of parsley
1.5L water
1 lemon juice 0r air asam jawa to clean the fish
olive oil
Method
1.clean the fish head and bones thoroughly then squized some lemon juice or perap with air asam for 5 minutes.
2.Saute the onion with olive oil on medium heat in heavy based large sauce pan or sotck pot.then add in water, and all vegetables.Bring to boil then reduce the heat and simmer gently for 30 minutes,skimming off any froth from the surface.
3.Remove from the heat and leave to cool,strain the stock through fine sieve.Be careful of any fish bones.
Fresh fish stock will keep in fridge for 3 days or in freezer up to 3 months.
I strongly recommend buying organic foods whenever possible.Most of the beef,chicken and other meats on the market today low in omega-3 (if your chicken life span never reach 70days--like the one you bought cheaply in Tes--) and laced with estrogens that can disrupt the delicate endocrine system of your growing child.Buy premium real food that you can afford.The proteins in animal protein are well suited to lying down the protein structures of the brain and nervous system and supply the amino acids used to synthesize hormones and neurotransmitters.Minerals activate enzymes ,along with vitamins.A good source of minerals and vitamins are organic vegetables and fruits too. Since fast food,cakes,soft drinks( and coffee) are part of our weakeness, i secretly added organic powder soy protein,flaxseed oil in our meal or shakes and supplement our diets with a rich source of omega-3 and omega-6 salmon oil, both of which are essential to brain function and the production of energy.For further recommendation regarding your dietary requirements please consult with your nutritionist or a nutritionally trained physician.Whoops too much rambling!!
Lets make our own stocks.(Because the entire process takes at least one hour, I put the broth on to cook while i'm working around the house).This preparation of stock requires a couple more steps but is well worth the effort,because it produces a lovely rich broth works well in vegetable soups and in casseroles.If you need beef broth, simply subtitute the chicken with beef shank or bones plus any lean beef.For richer stock,first roast the bones at 230c for 30 minutes.Browning the meat in the oil before adding the water intensifies the flavour :D
Rich Chicken Stock
Makes 1.5L
Preparation time 10 minutes
Cooking time 1 hr (beef stock- 2hr)
Ingredients
1 Chicken carcass or 1 medium size stewing chicken ( brown first)
1 onion (and stud with the clove)
1 cup chopped celery
1 cup chopped carrots
5 cloves garlic,peel,chopped
3 small bay leaves
1 spring of thyme
3 springs of parsley
10 black peppercorn
olive oil
2 L water
Method
1.Heat olive oil in large heavy pot soup on medium heat,fry the garlic,onion and the vegetables let them lightly brown slowly,stirring frequently. Add in chicken to nice brown too.
2.Add in water,herbs and peppercorn.Bring to boil over high heat ( but use low heat for beef stock) then turn the heat down so the liquid is simmering gently (uncover) for one hour until the strength you desire.
3.Remove the chicken from the stock and use in another recipe.Strain the stock through the sieve,Pressing the juice out of the vegetables.Skim any fat from the surface if using the stock straight away.Alternatively,chill the stock first,which will make it easier to remove the fat.Keep chill in fridge for up to 3 days or freeze in usable amounts: 6 months for poultry and meat.
You now have about 1.5L of chicken stock,can be used as a great base for soups,casseroles,sauces and gravies.
Vegetable stock
Makes: 1.5L
Preparation time 15 minutes
cooking time 1 hour
Ingredients
2 carrots
2 celery sticks
2 onions
2 leeks
2 tomatoes
2 bay leaves
4 springs of parsley
1 spring of thyme
10mushrooms stalks
10black peppercorns ( when I stayed in Bangkok, I love to subtitute with fresh green peppercorns)
2L water
olive oil
Method
1.Roughly chop the vegetables. Heat olive oil in a large heavy based sauce pan on medium heat.stir in onion and leeks then reduce to low heat,cover the lid,cook for 15 minutes.
2. Pour in water.Tie the herbs together into a bouquet garni.Add it to the pan with all vegetabes and peppercorns.Increase the heat and bring slowly to boil.Continue to simmer very gently for 35 minutes.
3.Strain through a sieve and pressing the juice out of vegetables into a large bowl and set aside.Keep chilled in fridge for 3 days or may freeze in usable amount up to 1 month.
Now you can use this light stock as base for soups and sauces.
Fish stock (Or use prawn,crab )
Makes 1.4L
preparation time 15 minutes
cooking time 35 minutes
Ingredients
1kg trimmings from white fish ( head and bones)- Oily fish not suitable..strong fatty flavour yiek!!
1 onion- thinly sliced
2 inches young ginger
2 bay leaves
2 carrot thinly sliced
2 celery stalks thinly sliced
4 black peppercorns
4 springs of parsley
1.5L water
1 lemon juice 0r air asam jawa to clean the fish
olive oil
Method
1.clean the fish head and bones thoroughly then squized some lemon juice or perap with air asam for 5 minutes.
2.Saute the onion with olive oil on medium heat in heavy based large sauce pan or sotck pot.then add in water, and all vegetables.Bring to boil then reduce the heat and simmer gently for 30 minutes,skimming off any froth from the surface.
3.Remove from the heat and leave to cool,strain the stock through fine sieve.Be careful of any fish bones.
Fresh fish stock will keep in fridge for 3 days or in freezer up to 3 months.
Thursday, 9 June 2011
Pasta (spaghetti) with cream cheese
Pasta (spaghetti) with cream sauce
250g wholewheat pasta (faster to type :D )
salt
50g butter or olive spread
150g button mushrooms,sliced
100g chicken breast,diced.-season with salt and pepper.
2 tbspn chopped fresh herbs (basil,parsley anything available)
freshly ground black pepper
300ml double cream
2 egg yolks
100g double Gloucester cheese,grated or your favourite .
Method
1.Cook the pasta in boiling water according to packet.
2.Gently brown chicken breast and saute mushrooms in olive oil .Add in salt and pepper to taste.Stir in herbs.
3.In separate pan,gently heat the cream without allowing to boil.Beat the egg yolks,stir in cheese,add in salt and pepper.Remove from stove.
4.Drain the pasta,return to the pan and toss it with the chicken and mushrooms mixture.
5.Serve warm in a serving dish.Pour on the cream and cheese sauce. Garnish with some herbs.
My nice smell(y??) hungry birds are really cannot wait anymore.
Wednesday, 8 June 2011
Butter cream, cupcakes and cake frosting
 |
Butter cream icing
Recently cupcakes have made a great come back.I have collected and tested a few butter cream recipes. Here are some of my all time favourite :D (note: in my kitchen i will use OLIVE-GOLD in tub to make my butter cream icing whenever the recipe calls for butter , and i will use olive oil or olive spread in tub instead of butter in my baking--it wouldn't make it less sinfully delicious!!)- just less guilt-ehemm.
Butter cream -Original recipe from chef Ho
(you have to make Sugar Syrup first)
Sugar syrup
Sugar 1kg
water 500g
Lemon juice 2 spoon
mix sugar and water on low flame,stir constantly until all sugar dissolve. cool it and stir in 2 tablespoon full of lemon juice.ready to use.
Basic Butter cream recipe- thin consistency
Butter 315g-Tatura,anchor ( i use OLIVE-GOLD in tub)
Cream well 500g (i use phil cream cheese)
Mix both for 15 min on lower speed than add in COOL sugar syrup 330g (suit your sweet tooth,I use less) and beat on mid high for 3 minutes. Add any flavour you fancy to ice your cuppies.Ready to use.
I found out -this is the smoothest and easiest to reuse even after I kept in the fridge. No built up sugar granules.
Butter cream -using sugar syrup original recipe from my good friend, Chef and cake artist Esther Foo.(you can find this recipe in her Heritage Cookbook)
1 cup water
2 cups sugar
150g butter
method
1.Boil sugar and water on low flame,stir constantly until all sugar dissolve.Cool syrup.If sugar crystallised during cooling,add some water and reheat .cool again before use.
2.Cream butter till pale and add in syrup according to your taste.add in your favourite flavour.
Vanilla butter cream consistency:Thin . ratio 1sugar : 1 butter
(for 10 cupcakes)
100g
100g
100g icing sugar,sifted( i used 80g instead)
1 tsp vanilla essence
Method
1.cut butter into cubes , into mixing bowl.
2.With a K beater on medium speed, mix until butter is lump free.
3.Gradually add in icing sugar.scrap sides of bowl.Ready to add in your favourite flavor. Mine this time is vanilla :D
4.Fill in your decorating bag.I found a lots of fun ideas here wilton.com
The recipe for butter cream roses, I use Wilton recipe consistency thick ; 3 sugar or 2 sugar : 1 butter ratio(which I will share with you later), for the time being ,here
And here is tutorial how to make butter cream roses by Kak Azlita Masam Manis
http://www.azlitamasammanis.com/2013/12/pelajari-cara-membuat-bunga-ros-dari.html
Tuesday, 7 June 2011
5 Basic steps in baking yummylicios muffins
When i started baking,i wanted to bake something delicious with limited baking tools.I stumbled into making muffins and biscuits :D, they are much simpler and easier than i thought.They require very little mixing and baking in minutes.No wonder these little goodies are favoured by both beginners and well-seasoned bakers.
These tips help :D http://wikiHow to bake better muffin YEY!!!!
Here is my simpler route.
Basic method of making muffin
1.In a large bowl,combine dry ingredients with a fork.
2.Beat eggs and combine with liquid ingredients.
3.Make a well in the dry ingredients and pour egg mixture into the well all at once.
4.Stir all the ingredients until just well combine and moistened.Fill the greased or paper lined muffin cups with
2/3 full.
5.Bake in the preheated oven or microwave for until golden or (if the tooth pick when you inserted in the centre of the muffin come out clean)- mine is at 160C for 20 minutes.
Muffins recipes
I found my treasure here joyofbaking.com.
happy baking :D
These tips help :D http://wikiHow to bake better muffin YEY!!!!
Here is my simpler route.
Basic method of making muffin
1.In a large bowl,combine dry ingredients with a fork.
2.Beat eggs and combine with liquid ingredients.
3.Make a well in the dry ingredients and pour egg mixture into the well all at once.
4.Stir all the ingredients until just well combine and moistened.Fill the greased or paper lined muffin cups with
2/3 full.
5.Bake in the preheated oven or microwave for until golden or (if the tooth pick when you inserted in the centre of the muffin come out clean)- mine is at 160C for 20 minutes.
Muffins recipes
I found my treasure here joyofbaking.com.
happy baking :D
Monday, 6 June 2011
from my kitchen: cek mek molek
from my kitchen: cek mek molek: "Cek Mek Kelantan Cek Mek Molek sweet potato rugby puff Ingredients 400g Sweet potatoes-boiled in water until cooked,peeled and..."
cek mek molek
Cek Mek Kelantan
Cek Mek Molek
sweet potato rugby puff
Ingredients
400g Sweet potatoes-boiled in water until cooked,peeled and mashed.
50g Plain flour-sifted
a pinch salt
50g sugar
2 cups cooking oil for deep frying
Method
1.Boiled sweet potato until cooked,drain,cool,peeled and mashed.Discard any fibres.
2.Add in flour and a pinch of salt .Mix well and knead lightly into a dough.
3.Pinch a ball of dough around 2inches and make a dent in the centre.Fill in with half teaspoon of sugar.Gather the edges and pinch to seal.
4.Shape into a rugby ball.
5.Deep fry in small batches until golden brown.Drain on paper towels.
6.Serve warm.
sweet potato rugby puff
Ingredients
400g Sweet potatoes-boiled in water until cooked,peeled and mashed.
50g Plain flour-sifted
a pinch salt
50g sugar
2 cups cooking oil for deep frying
Method
1.Boiled sweet potato until cooked,drain,cool,peeled and mashed.Discard any fibres.
2.Add in flour and a pinch of salt .Mix well and knead lightly into a dough.
3.Pinch a ball of dough around 2inches and make a dent in the centre.Fill in with half teaspoon of sugar.Gather the edges and pinch to seal.
4.Shape into a rugby ball.
5.Deep fry in small batches until golden brown.Drain on paper towels.
6.Serve warm.
 |
| boil sweet potato until cook |
 |
| cool it down before remove the skin and discard the fibrous middle parts. |
 |
| mash/pound the sweet potato before mix with flour to form smooth dough,shape it into rugby ball with sugar filling |
 |
| fry cek meks until golden |
 |
| Jom makan |
Wednesday, 1 June 2011
from my kitchen: Asam pedas ikan pari
from my kitchen: Asam pedas ikan pari: "It was raining and glooming out side. Love crawling under my soft handmade quilt :D and browsed through food blogs.Food!Food!Food!I love foo..."
Asam pedas ikan pari
It was raining and gloomy out side. Love crawling under my soft handmade quilt :D and browsed through food blogs.Food!Food!Food!I love food .Hmm drooling when stumbled at asam pedas recipes.I need a simple and quick recipe to whip for dinner tonight.This is my quick version of asam pedas pari .
Asam pedas pari (fish)
Ingredients
1kg ikan pari ,cut into bite-size pieces and cleaned with tamarind
juice
Finely ground paste
10 shallots,peeled
4 cloves garlic,peeled
1 inch ginger
1 inch of shrimp paste
10 dry chillies( seeded)
Tamarind juice
2 tablespoons of tamarind paste mix in 2 bowls of water
salt to taste
Garnish
8 ladies finger (okra),whole
2 wild ginger flower (bunga kantan), halved legthwise
4 springs of vietnamese mint (daun kesom,daun laksa)
1 tomato,halved
2 stalks lemon grass,bruised
Method
1.Heat the oil in a soup pot and fry the ground paste until fragrant.
2.Pour in the tamarind juice and heat up until boil.
3.Add in garnish and fish(ikan pari ) simmer until the fish cooked.
4.Seasoning to taste with salt.Ready to serve.
We ate this asam pedas pari with plain rice,ayam goreng and kerabu
perut.
Kerabu perut with mango
Ingredients for marinate
500g perut( cleaned,cooked)
2 tbsp of fish sauce (nam pla)
1 clove garlic,chopped
ground white papper to taste
Salad ingredients
A handful of mint leaves
A handful of taugeh,cleaned
1 unripe mango,peeled and cut into thin strips
5 shallots ,peeled and thinly sliced
5 Chili padi (Bird's eye chilies),sliced
1 tomato,seeded and thinly sliced
2 daun limau purut (kaffir leaves) ,central steam removed and
shredded
1 serai (lemon grass),thinly sliced
Dressing(combined)
2 tbsp fish sauce(nam pla)
1 tbsp grated gula melaka to taste
4 limau kasturi (2 limau nipis-limes) squeezed for juice
Method
1.Slice cooked perut into thin 1/2 inch and match stick long .
2.Season perut with garlic and papper to tatse ,then marinate for 20
minutes.
3.Put all salad ingredients into a large bowl.Add perut and toss with dressing until evenly mixed.Serve immediatetly.
Sawadeeka.My sister is going to Bangkok middle of this month.I wanna tag along too.Bangkok is our other second homes.Would be nice to bring along my 2As ,visiting their birth place:D so my kerabu perut have some thai influence.Just miss shopping (minus jam) in Bangkok.We had a wonderful five years in the Kingdom of Smile. Sawadeeka :D
Asam pedas pari (fish)
Ingredients
1kg ikan pari ,cut into bite-size pieces and cleaned with tamarind
juice
Finely ground paste
10 shallots,peeled
4 cloves garlic,peeled
1 inch ginger
1 inch of shrimp paste
10 dry chillies( seeded)
Tamarind juice
2 tablespoons of tamarind paste mix in 2 bowls of water
salt to taste
Garnish
8 ladies finger (okra),whole
2 wild ginger flower (bunga kantan), halved legthwise
4 springs of vietnamese mint (daun kesom,daun laksa)
1 tomato,halved
2 stalks lemon grass,bruised
Method
1.Heat the oil in a soup pot and fry the ground paste until fragrant.
2.Pour in the tamarind juice and heat up until boil.
3.Add in garnish and fish(ikan pari ) simmer until the fish cooked.
4.Seasoning to taste with salt.Ready to serve.
We ate this asam pedas pari with plain rice,ayam goreng and kerabu
perut.
Kerabu perut with mango
Ingredients for marinate
500g perut( cleaned,cooked)
2 tbsp of fish sauce (nam pla)
1 clove garlic,chopped
ground white papper to taste
Salad ingredients
A handful of mint leaves
A handful of taugeh,cleaned
1 unripe mango,peeled and cut into thin strips
5 shallots ,peeled and thinly sliced
5 Chili padi (Bird's eye chilies),sliced
1 tomato,seeded and thinly sliced
2 daun limau purut (kaffir leaves) ,central steam removed and
shredded
1 serai (lemon grass),thinly sliced
Dressing(combined)
2 tbsp fish sauce(nam pla)
1 tbsp grated gula melaka to taste
4 limau kasturi (2 limau nipis-limes) squeezed for juice
Method
1.Slice cooked perut into thin 1/2 inch and match stick long .
2.Season perut with garlic and papper to tatse ,then marinate for 20
minutes.
3.Put all salad ingredients into a large bowl.Add perut and toss with dressing until evenly mixed.Serve immediatetly.
Sawadeeka.My sister is going to Bangkok middle of this month.I wanna tag along too.Bangkok is our other second homes.Would be nice to bring along my 2As ,visiting their birth place:D so my kerabu perut have some thai influence.Just miss shopping (minus jam) in Bangkok.We had a wonderful five years in the Kingdom of Smile. Sawadeeka :D
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