Chocolate Cake (from Delicious Asian Food) :-
Ingredients
10 oz. Butter
10 oz. Castor Sugar
7 ½ oz. Flour
1 oz. Cocoa Powder
8 Eggs (separate egg yolks from egg whites)
2 ¼ teaspoon Baking Powder
Method
Beat butter and sugar for 8 minutes (or until white).
Add egg yolks one by one and continue beating for another 10 minutes.
Fold in flour sifted with cocoa powder and baking powder (sifted 2 to 3 times).
In a separate bowl, beat egg whites until stiff and add it to the butter mixture.
Pour mixture onto a baking tray (8″ inch, square tin)
Bake in a 300°F (or 150°C) oven for about 1 hour and 10 minutes.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Saturday, November 20, 2010
Sunday, February 7, 2010
Kek Lapis Cadbury (Cadbury Layer Cake)
Found this recipe somewhere and planning to try it when I go back to Kch for my CNY holiday but lazy to bring paper..sooo...gonna type the recipe here. Should be good as I found out, any layer cake recipe with horlick or kaya, sure nice!
10 eggs (grade A/ large)
2 cup caster sugar
1 can condensed milk
160z Golden Churn Butter (or any good quality butter)
1 tsp vanilla essense
3 cup Hong Kong flour
1 tbs Van Houten Cocoa Powder (or any good quality cocoa powder)
1 tbs browning
1 cup horlick
1 tbs ovelette
1 pkt cadbury chocolate
1. Separate the egg white & yolk, beat each till fluffy & separately. Set aside.
2. Beat butter & castor sugar & vanilla & ovelette till fluffy. Add condensed milk & mix well.
3. Add the egg & butter mixture together gently.
4. Add HK flour little by little till finish.
5. Divide into 2 portion:
- add horlick litle by little to 1 portion little by little
- add browning & cocoa powder to the other portion
6. Use 8x8 tray. Spoon in the white layer and use the top flame only.
7. Add chocolate layer on top and layer cadburry choc & bake.
8. Repeat till finish.
NOTE: Heat = 170 degree per layer. Adjust timing accordingly.
10 eggs (grade A/ large)
2 cup caster sugar
1 can condensed milk
160z Golden Churn Butter (or any good quality butter)
1 tsp vanilla essense
3 cup Hong Kong flour
1 tbs Van Houten Cocoa Powder (or any good quality cocoa powder)
1 tbs browning
1 cup horlick
1 tbs ovelette
1 pkt cadbury chocolate
1. Separate the egg white & yolk, beat each till fluffy & separately. Set aside.
2. Beat butter & castor sugar & vanilla & ovelette till fluffy. Add condensed milk & mix well.
3. Add the egg & butter mixture together gently.
4. Add HK flour little by little till finish.
5. Divide into 2 portion:
- add horlick litle by little to 1 portion little by little
- add browning & cocoa powder to the other portion
6. Use 8x8 tray. Spoon in the white layer and use the top flame only.
7. Add chocolate layer on top and layer cadburry choc & bake.
8. Repeat till finish.
NOTE: Heat = 170 degree per layer. Adjust timing accordingly.
Saturday, September 12, 2009
Special Crispy Roast Pork
Remember I said that babe and I went to the market last week and bought one big slap of three-layer-pork because I wanted to try and make the special crispy roast pork? Well, I didnt do it last week because I wanted to look for the string to tie the pork but dont know where to get it. Finally, today, I decided that since I cant find the string, why not use babe's bonsai's wire to tie the pork up. All I need is something that is strong enough to hold the peice of meat together and not melt in the high heat of the oven.
After searching online for tips to make the pork skin crispy, I finally tried to make my first crispy pork using the convention microwave oven. I must say, it did turn out pretty good although there are still some parts of the skin that didnt crackle as well as I want it to be. What really surprised me was that the pork didnt shrink as much compared to when it is layed out flat.
If you want to attempt this, must make sure you get a really good piece of three layer pork with not too much fat or meat. Equal balance will ensure that the taste is superb and light as well. The pork was marinated with just salt, pepper and butter. And I only marinate the meaty part and left the skin untouch. When ready to cook the pork, I run hot water over the skin. You will see the skin actually shrunk slightly. Then pour some vinegar or lemon juice over the skin and rub some salt over the skin.
Bake the pork skin side up at 200 degree celcius for about 2hours. Every half hour, take the pork out and brush some vinegar or lemon juice on the skin and continue baking. As different oven behalf differently, make sure you keep a check on it. If any part of the pork is ready but others not, cover the ready part with aluminium foil (shin to avoid it from getting burn.
So the results to share:
DONT DROOL TOO MUCH OK!! :P
After searching online for tips to make the pork skin crispy, I finally tried to make my first crispy pork using the convention microwave oven. I must say, it did turn out pretty good although there are still some parts of the skin that didnt crackle as well as I want it to be. What really surprised me was that the pork didnt shrink as much compared to when it is layed out flat.
If you want to attempt this, must make sure you get a really good piece of three layer pork with not too much fat or meat. Equal balance will ensure that the taste is superb and light as well. The pork was marinated with just salt, pepper and butter. And I only marinate the meaty part and left the skin untouch. When ready to cook the pork, I run hot water over the skin. You will see the skin actually shrunk slightly. Then pour some vinegar or lemon juice over the skin and rub some salt over the skin.
Bake the pork skin side up at 200 degree celcius for about 2hours. Every half hour, take the pork out and brush some vinegar or lemon juice on the skin and continue baking. As different oven behalf differently, make sure you keep a check on it. If any part of the pork is ready but others not, cover the ready part with aluminium foil (shin to avoid it from getting burn.
So the results to share:
DONT DROOL TOO MUCH OK!! :P
Saturday, August 22, 2009
Homemade Apple Pie
Have always wanted to bake apple pie but never got around to doing it. Today, finally I happen to have all the ingredient except shortening in the house. So, after dinner, we went to the supermarket and got my shortening. Since babe want to watch football, I decided to bake the apple pie tonight. The crust turned out really nice and yummy. The fillings abit too sweet for my liking so I changed the below recipe to 2/3 cup sugar instead of full 1 cup. Gentle reminder, when making pie crust, always try to keep the crust as cold as possible to ensure fluffy crispy light crust. If for any reason that the crust not bake immediately after being removed from the fridge, then pop them back into the fridge again until ready to use.
Crust
2 cups Flour
1 tsp Salt
1 tbsp Sugar
6 tbsp Butter
6 tbsp Shortening
6-8 tbsp Iced Water
Fillings
5 Green Apple (Peeled, Cored and sliced soaked in water mixed with lemon juice)
2/3 cup Sugar
2 tbsp Flour
1/ tsp Cinnamon
1/4 tsp Salt
1 tbsp Cider Apple
Method:
1. Preheat the oven 400 degree F.
2. To make crust, mix in large bowl, flour, salt and sugar. Add butter, shortening and ice water. The texture will be slightly crumbly. Make into a ball and wrap with plastic wrap. Keep in fridge for at least 20minutes.
3. Prepare the fillings by combining sugar, flour, cinnamon, salt and vinegar.
4. Drain the sliced apple and mixture from #3 to the above. Make sure all apples slices are rubbed with the mixture.
5. Take dough out from fridge and divide dough into 2 equal half.
6. Roll the first half into 1/3inch thick flat pancake. Line the pan.
7. Pour the fillings into the pan.
8. Roll the 2nd half into 1/3inch think flat pancake again. Cover the apples.
9. Bake in the oven at 400 degree F (or 200degree celcius) for 40-45minutes.
You can get a picture instruction from here: http://www.myhomecooking.net/apple-pie/Baking-Apple-Pie.htm
Crust
2 cups Flour
1 tsp Salt
1 tbsp Sugar
6 tbsp Butter
6 tbsp Shortening
6-8 tbsp Iced Water
Fillings
5 Green Apple (Peeled, Cored and sliced soaked in water mixed with lemon juice)
2/3 cup Sugar
2 tbsp Flour
1/ tsp Cinnamon
1/4 tsp Salt
1 tbsp Cider Apple
Method:
1. Preheat the oven 400 degree F.
2. To make crust, mix in large bowl, flour, salt and sugar. Add butter, shortening and ice water. The texture will be slightly crumbly. Make into a ball and wrap with plastic wrap. Keep in fridge for at least 20minutes.
3. Prepare the fillings by combining sugar, flour, cinnamon, salt and vinegar.
4. Drain the sliced apple and mixture from #3 to the above. Make sure all apples slices are rubbed with the mixture.
5. Take dough out from fridge and divide dough into 2 equal half.
6. Roll the first half into 1/3inch thick flat pancake. Line the pan.
7. Pour the fillings into the pan.
8. Roll the 2nd half into 1/3inch think flat pancake again. Cover the apples.
9. Bake in the oven at 400 degree F (or 200degree celcius) for 40-45minutes.
You can get a picture instruction from here: http://www.myhomecooking.net/apple-pie/Baking-Apple-Pie.htm
Saturday, August 15, 2009
SOPAPILLAS (Deep fried bread)
Nothing much happened today since its Saturday. It is one of those Saturday that babe is not working. And I realised that if he is not working on that day, I will for sure wake up early than necessary. Like today, I actually woke up at around 8am and laze on the bed for half hour before deciding that I will not fall back to sleep again. So, got up and went to the living room for some tv-time. Less than half hour later, babe is awake too! Now, that rarely happens ok! Its weekend and babe woke up before 9am?
Anyway, K sms around 9am-ish and said that she is coming to my area with her nephew for breakfast, wondering if I want to join her or not. Bet she didnt think babe would be awake and coming for breakfast too! HAHA! So, we went to this Indian cafe and I had rawa thosai and babe ate the roti telur. We shared a piece of vada and each have a glass of teh tarik kurang manis (pulled tea less sugar). K's nephew sure had lots of fun running around the cafe. Normally, this would not be a good idea but apparently K's sister, i.e. the mother to her nephew goes to the cafe often and the workers there know the kid pretty well. So, he had lots of fun teasing them and they teased him right back! HAHA!
After breakfast, went back and sit around doing nothing much. Had a super lazy Saturday morning, tv on in the background. Me reading my book and babe playing with his computer game. I tried to take nap at around 1pm but somehow, I just couldnt fall asleep! So, decided to go online and search for recipe to make fried bread. The fried bread recipe that I am looking for is actually those bread that is served with the chilli crabs here. But somehow, I cant seem to find it. Perhaps I didnt get the name right or something.
Instead, I came across this recipe for SOPAPILLAS, another version of deep fried bread. With the author promising nice yummy fluffy bread, I decided to try it. After all, the ingredient and methods are so simple. Worst, if it didnt taste right, I will just dump the whole thing away.
But the recipe turned out really great! Very pretty and puffed up. Making it a small parcel that lets you almost anything you desire in them. Babe and I had great time eating it with canned curry. It will go great with tuna, chicken, minced pork or anything that you can think of. This is definitely a recipe that allows creativity!
The ingredient:
4 cup all purpose flour
1.5 tsp salt
1 tsp baking powder
1 pkt active dry yeast
1/4 cup warm water
1.25cup warm milk
Cooking oil or lard for frying the bread
Method:
1. Combine the dry ingredient, flour+salt+baking powder
2. Add the yeast to the warm milk and water
3. Make a well in the middle of the dry ingredient and add the yeast milk water. Mix everything together and start kneading. You will need to knead the dough for about 15-20minutes to ensure that the smooth texture later.
4. Make the dough into a round ball and leave in the bowl and cover with a wet towel for about 15-20minutes
5. Roll the dough to about 1/4 inch thick or slightly thinner. Dust the surface slightly and cut into pieces about 4x6 rectacgles or triangles. Gently put all the cut pieces back into the bowl and cover with the wet towel while heating up the oil.
6. Make sure that the oil is really hot. Place 1 piece of the flatten dough into the hot oil gently. To make sure the dough puff up, hold the dough gently in the oil for awhile. You should have the dough puffing up like magic.
7. Fry till both side are golden brown and remove from oil. Place on paper towel to absorb excess oil.
Note: You might want to half the recipe if you want smaller quantity. The above batch will allow you to make about 20-25pieces of sopapillas.
And here is what you will get:
Happy trying!! :)
Anyway, K sms around 9am-ish and said that she is coming to my area with her nephew for breakfast, wondering if I want to join her or not. Bet she didnt think babe would be awake and coming for breakfast too! HAHA! So, we went to this Indian cafe and I had rawa thosai and babe ate the roti telur. We shared a piece of vada and each have a glass of teh tarik kurang manis (pulled tea less sugar). K's nephew sure had lots of fun running around the cafe. Normally, this would not be a good idea but apparently K's sister, i.e. the mother to her nephew goes to the cafe often and the workers there know the kid pretty well. So, he had lots of fun teasing them and they teased him right back! HAHA!
After breakfast, went back and sit around doing nothing much. Had a super lazy Saturday morning, tv on in the background. Me reading my book and babe playing with his computer game. I tried to take nap at around 1pm but somehow, I just couldnt fall asleep! So, decided to go online and search for recipe to make fried bread. The fried bread recipe that I am looking for is actually those bread that is served with the chilli crabs here. But somehow, I cant seem to find it. Perhaps I didnt get the name right or something.
Instead, I came across this recipe for SOPAPILLAS, another version of deep fried bread. With the author promising nice yummy fluffy bread, I decided to try it. After all, the ingredient and methods are so simple. Worst, if it didnt taste right, I will just dump the whole thing away.
But the recipe turned out really great! Very pretty and puffed up. Making it a small parcel that lets you almost anything you desire in them. Babe and I had great time eating it with canned curry. It will go great with tuna, chicken, minced pork or anything that you can think of. This is definitely a recipe that allows creativity!
The ingredient:
4 cup all purpose flour
1.5 tsp salt
1 tsp baking powder
1 pkt active dry yeast
1/4 cup warm water
1.25cup warm milk
Cooking oil or lard for frying the bread
Method:
1. Combine the dry ingredient, flour+salt+baking powder
2. Add the yeast to the warm milk and water
3. Make a well in the middle of the dry ingredient and add the yeast milk water. Mix everything together and start kneading. You will need to knead the dough for about 15-20minutes to ensure that the smooth texture later.
4. Make the dough into a round ball and leave in the bowl and cover with a wet towel for about 15-20minutes
5. Roll the dough to about 1/4 inch thick or slightly thinner. Dust the surface slightly and cut into pieces about 4x6 rectacgles or triangles. Gently put all the cut pieces back into the bowl and cover with the wet towel while heating up the oil.
6. Make sure that the oil is really hot. Place 1 piece of the flatten dough into the hot oil gently. To make sure the dough puff up, hold the dough gently in the oil for awhile. You should have the dough puffing up like magic.
7. Fry till both side are golden brown and remove from oil. Place on paper towel to absorb excess oil.
Note: You might want to half the recipe if you want smaller quantity. The above batch will allow you to make about 20-25pieces of sopapillas.
And here is what you will get:
Happy trying!! :)
Saturday, August 8, 2009
A Second First Time - Steamed bun
I bought a packet of pau flour the other day with the intention to make some steamed pork bun this weekend. But today babe is working, so cant go to the market to buy minced pork. Initially thought of going tomorrow but I simply cannot wait. I decided to try and make the steamed bun anyways with different fillings instead. I just want to make sure that I got the recipe for the dough right. Did a little research online and got a few steamed bun recipe. AND it turned out great! The bun was soft and yet chewy. Texture is great! I just cant wait till I get the minced pork tomorrow.
So, to share the recipe for the steamed bun dough:
350ml - Lukewarm water
3 tbsp - white sugar
1/2tsp - salt
2 tsp - instant yeast
1.5 tbsp - cooking oil
600gm - pau Floor
How?
1. Mix the lukewarm water, white sugar and salt together. Add the instant yeast. Let the mixture activate and become slightly frothy (about 10-15minutes).
2. Add oil to the water mixture.
3. In a large bowl, add flour and make a well in the middle. Add liquid and gradually mix in the flour. Knead till dough is elastic, smooth and no longer stick to hand or side of bowl.
4. Make into 2 ball and leave in the bowl. Cover with wet towel and leave the dough to raise to about twice the size (about 30-60minutes).
5. Divide the dough into smaller balls and knead some more. Flatten into a rough circle. Put the filling in the middle and gather the edges. Put on cut parchment (baking paper). Leave to raise for another 20minutes.
6. Steamed for 10-15minutes.
YAHOO! Tomorrow gonna make the steamed pork bun!!
So, to share the recipe for the steamed bun dough:
350ml - Lukewarm water
3 tbsp - white sugar
1/2tsp - salt
2 tsp - instant yeast
1.5 tbsp - cooking oil
600gm - pau Floor
How?
1. Mix the lukewarm water, white sugar and salt together. Add the instant yeast. Let the mixture activate and become slightly frothy (about 10-15minutes).
2. Add oil to the water mixture.
3. In a large bowl, add flour and make a well in the middle. Add liquid and gradually mix in the flour. Knead till dough is elastic, smooth and no longer stick to hand or side of bowl.
4. Make into 2 ball and leave in the bowl. Cover with wet towel and leave the dough to raise to about twice the size (about 30-60minutes).
5. Divide the dough into smaller balls and knead some more. Flatten into a rough circle. Put the filling in the middle and gather the edges. Put on cut parchment (baking paper). Leave to raise for another 20minutes.
6. Steamed for 10-15minutes.
YAHOO! Tomorrow gonna make the steamed pork bun!!
Saturday, June 20, 2009
Chocolate Almond Cake
Woke up pretty early with Babe today being Saturday and all. Both of us slept pretty early last night, just before 1am and end up waking around 9.30am (Yar, thats early for Saturday when we both not working la:P) Anyway, after having a cuppa each and share a ham sandwich for breakfast, I finally just couldn't sit still and not bake/cook something. Was watching Jamie Oliver Pukka on Astro last night and he was making this really simple looking chocolate almond cake. And since babe also love chocolate cake and I am still experimenting with the microwave oven capability, I decided to check if I have enough stuff around the kitchen to bake the cake.
I must say, the cake turn out SUPERB! Very moist and chocolatey with small chucks of almonds for extra texture. Babe enjoyed it so much he had two slices of it with another cuppa of coffee. Hopefully, there are still some leftover for me to bring to office Monday! HEHE!! Here are the photos:
The Recipe:
200gm butter
200gm Caster Sugar
200gm Flour
1 tablespoon baking powder
3 eggs
3 tablespoon cocoa powder (disolved in just enough hot water)
100gm smashed almond
100gm smashed chocolate bar
The Method:
1. Preheat the oven to 175 degrees
2. Cream the butter and caster sugar. Beat till slightly fluffy and pale.
3. Add the flour and baking powder to the butter sugar mixture.
4. Add the eggs and mix well
5. Add in the cocoa mixture and stir.
6. Add both the almond and choclate and mix well.
7. Pour into a well greased 8 inch baking tray and cook in oven for about 30min at 170 degree.
Cake is ready when the toothpick inserted through the middle of the cake comes out clean. To make the topping, just melt 100gm butter, 100gm dark chocolate, 100gm icing sugar and 4 tablespoon milk. Melt over boiling water in a pot. When everything is melted, just pour it over the cake and let the magic work! :)
I must say, the cake turn out SUPERB! Very moist and chocolatey with small chucks of almonds for extra texture. Babe enjoyed it so much he had two slices of it with another cuppa of coffee. Hopefully, there are still some leftover for me to bring to office Monday! HEHE!! Here are the photos:
The Recipe:
200gm butter
200gm Caster Sugar
200gm Flour
1 tablespoon baking powder
3 eggs
3 tablespoon cocoa powder (disolved in just enough hot water)
100gm smashed almond
100gm smashed chocolate bar
The Method:
1. Preheat the oven to 175 degrees
2. Cream the butter and caster sugar. Beat till slightly fluffy and pale.
3. Add the flour and baking powder to the butter sugar mixture.
4. Add the eggs and mix well
5. Add in the cocoa mixture and stir.
6. Add both the almond and choclate and mix well.
7. Pour into a well greased 8 inch baking tray and cook in oven for about 30min at 170 degree.
Cake is ready when the toothpick inserted through the middle of the cake comes out clean. To make the topping, just melt 100gm butter, 100gm dark chocolate, 100gm icing sugar and 4 tablespoon milk. Melt over boiling water in a pot. When everything is melted, just pour it over the cake and let the magic work! :)
Saturday, January 24, 2009
Finally! First baking for the CNY
Saturday, 1.35pm, sitting in my living room waiting for babe to come home. He sms around 12.30pm saying that he will be late today. Usually, he will be back just before 1pm if he works on Saturday but he need to handle something at work. So, I am here with the tv turned on to channel 702 Oprah. I am not really watching it, just something as background noise while I sit here and check through my mail, facebook and blog.
Woke up pretty early this morning actually. Just cant sleep long when I think of all those work that is waiting for me. I never can sit still when there is work still waiting. I prefer to get everything over and done with and then sit down and relax. So, I re-arranged the storeroom and cleared the spare room. So, the spare bedroom now is habitable although there are still some bags and curtains on the floor but all those are in one corner. So, still habitable :P
Did two loads of laundry and hang them up to dry. Also watched the bathroom in our bedroom but just couldnt bring myself to clean the bedroom outside! I think I will either leave that for babe or maybe later. Just too tired. Although, I did have the energy to bake my favourite cookie, MELTING MOMENTS! WAHAHAHA! I finally cannot tahan anymore and just have to bake something. I need to bake the chocolate with the rice cooker but was planning to do that later after we eaten the rice in the cooker. And the no-bake cheesecake is not really baking! It is just throwing the ingredient together into a baking pan and dump it into the fridge.
After cracking my head, I finally thought, what the heck, lets try baking melting moments in the toaster oven. After all, the flour for the melting moments is actually cooked already. To my amazement and relieved that it actually worked! In fact, it is actually much faster than using the normal conventional oven. I did this in under 2hours.
SO SO SO SO SO SO TEMPTED TO EAT THEM!!!!!!
Woke up pretty early this morning actually. Just cant sleep long when I think of all those work that is waiting for me. I never can sit still when there is work still waiting. I prefer to get everything over and done with and then sit down and relax. So, I re-arranged the storeroom and cleared the spare room. So, the spare bedroom now is habitable although there are still some bags and curtains on the floor but all those are in one corner. So, still habitable :P
Did two loads of laundry and hang them up to dry. Also watched the bathroom in our bedroom but just couldnt bring myself to clean the bedroom outside! I think I will either leave that for babe or maybe later. Just too tired. Although, I did have the energy to bake my favourite cookie, MELTING MOMENTS! WAHAHAHA! I finally cannot tahan anymore and just have to bake something. I need to bake the chocolate with the rice cooker but was planning to do that later after we eaten the rice in the cooker. And the no-bake cheesecake is not really baking! It is just throwing the ingredient together into a baking pan and dump it into the fridge.
After cracking my head, I finally thought, what the heck, lets try baking melting moments in the toaster oven. After all, the flour for the melting moments is actually cooked already. To my amazement and relieved that it actually worked! In fact, it is actually much faster than using the normal conventional oven. I did this in under 2hours.
SO SO SO SO SO SO TEMPTED TO EAT THEM!!!!!!
Thursday, January 22, 2009
Sarawak Laksa
Was sneezing non-stop this morning, well almost non-stop. Sneezing every few minutes to the extend that the guys were starting to get worried although they were laughing at it in the beginning. I mean, imagine your colleague go achoo, achoo, sniff sniff and stop for 5 minutes and then start to achoo achoo achoo and stop for another few minutes. Then of course, start all over again. By 9.30am, I know I am basically a goner. The brain felt as if it will swell out of the head, the nose are all blocked and I was actually wheezing through my mouth, feeling extremely tired!
In the end, by 10am, I was all packed and went off to 1U to take the taxi home. Once home, all that I can think of is my bed in a dark room and get lots of zzzz. But as usual, my body refused to let me do that. I think I only managed to doze off around noon and was aware of my surrounding by 3pm!
Groggy but feeling abit better, I stupidly decided to put the cover back on my sofa instead of giving myself a big lazy afternoon to rest. So, after the wrestling with the big bafoon sofa, sitting on the floor, I realised that I cannot even hold a cup! GEEZ! That just goes to tell you that I do not know my own limitations! *SIGH!*
After a rest, went online and start chatting with some of my ex-colleagues in Kuching. They will be having a long long holiday next week since their fab will be shutdown for a week. Luckily they can consider that as part of their four-day-a-month-force-leave. Didi was trying to decide what to do to fill up her time next week (although if it has been me, I would just stay at home and be lazy pig!hahaha!) We chatted and she suddenly decided she want to learn to make Sarawak laksa. Guess the idea came to her after she read my previous posting about cooking the laksa for first day of CNY for my colleagues and friends.
Anyway, I decided to just post the recipe here lar. Easier! Before I came back to KL from Kuching end of last year, I bought a 10 packets of Sarawak laksa. Gave all except 2 packets away to my colleagues. That and with the 2 packets remaining from when I came over to work in Apr last year should be enough to make alot of laksa. 1 packet can make about 3-5 bowl depending to how much water you added to it depending on your preference on how dilute or thick you want the gravy to be.
How to prepare the laksa? Simple.
1. Boil chicken breast in 2-3liter of water. To enhance the flavor, you might want to add the prawn head and shells and discard them later.
2. Remove the boiled chicken breast meat. Shread to strips once cooled.
3. Add one packet of the laksa paste to the chicken stock and boil at medium heat for an hour. Filter and remove the solids.
4. Add about 250~300ml concentrated coconut milk. Do not cook too long or it will curdle. Turn off the fire the moment the gravy starts to boil a little.
5. Add salt and chicken stock according to taste. Add a little scrimp paste (belacan).
6. Soften the bee hoon (rice vermicelli) by cooking it in boiling water for a few minutes. Drain the bee hoon. (I would advice to get those bee hoon that is slight bigger strand for better taste with the gravy)
7. You will also need cooked whole prawns, omelette cut into strips, blanched beansprout and chopped chinese parsley. (Chinese parsley is optional of course).
How to eat them?
1. Take some of the bee hoon and place in a bowl.
2. Garnish with chicken strips, omelette, beansprouts, prawn and chinese parsley.
3. Ladle the gravy over all the beehoon and garnish (must have enough gravy to cover everything!)
4. ENJOY!!!
The secret is all in the gravy. The more flavourful you can make the gravy, the better. I was told that the really good and traditional laksa gravy actually has pork bone cooked in the broth! But since I might have some Malay friends coming, I think I better keep it halal and just stick to chicken and prawn discards broth. And of course, the sambal (cooked dried scrimp paste) is the best condiment to accompany this dish!
p/s: Will update with photos when I cook the laksa on Monday :)
In the end, by 10am, I was all packed and went off to 1U to take the taxi home. Once home, all that I can think of is my bed in a dark room and get lots of zzzz. But as usual, my body refused to let me do that. I think I only managed to doze off around noon and was aware of my surrounding by 3pm!
Groggy but feeling abit better, I stupidly decided to put the cover back on my sofa instead of giving myself a big lazy afternoon to rest. So, after the wrestling with the big bafoon sofa, sitting on the floor, I realised that I cannot even hold a cup! GEEZ! That just goes to tell you that I do not know my own limitations! *SIGH!*
After a rest, went online and start chatting with some of my ex-colleagues in Kuching. They will be having a long long holiday next week since their fab will be shutdown for a week. Luckily they can consider that as part of their four-day-a-month-force-leave. Didi was trying to decide what to do to fill up her time next week (although if it has been me, I would just stay at home and be lazy pig!hahaha!) We chatted and she suddenly decided she want to learn to make Sarawak laksa. Guess the idea came to her after she read my previous posting about cooking the laksa for first day of CNY for my colleagues and friends.
Anyway, I decided to just post the recipe here lar. Easier! Before I came back to KL from Kuching end of last year, I bought a 10 packets of Sarawak laksa. Gave all except 2 packets away to my colleagues. That and with the 2 packets remaining from when I came over to work in Apr last year should be enough to make alot of laksa. 1 packet can make about 3-5 bowl depending to how much water you added to it depending on your preference on how dilute or thick you want the gravy to be.
How to prepare the laksa? Simple.
1. Boil chicken breast in 2-3liter of water. To enhance the flavor, you might want to add the prawn head and shells and discard them later.
2. Remove the boiled chicken breast meat. Shread to strips once cooled.
3. Add one packet of the laksa paste to the chicken stock and boil at medium heat for an hour. Filter and remove the solids.
4. Add about 250~300ml concentrated coconut milk. Do not cook too long or it will curdle. Turn off the fire the moment the gravy starts to boil a little.
5. Add salt and chicken stock according to taste. Add a little scrimp paste (belacan).
6. Soften the bee hoon (rice vermicelli) by cooking it in boiling water for a few minutes. Drain the bee hoon. (I would advice to get those bee hoon that is slight bigger strand for better taste with the gravy)
7. You will also need cooked whole prawns, omelette cut into strips, blanched beansprout and chopped chinese parsley. (Chinese parsley is optional of course).
How to eat them?
1. Take some of the bee hoon and place in a bowl.
2. Garnish with chicken strips, omelette, beansprouts, prawn and chinese parsley.
3. Ladle the gravy over all the beehoon and garnish (must have enough gravy to cover everything!)
4. ENJOY!!!
The secret is all in the gravy. The more flavourful you can make the gravy, the better. I was told that the really good and traditional laksa gravy actually has pork bone cooked in the broth! But since I might have some Malay friends coming, I think I better keep it halal and just stick to chicken and prawn discards broth. And of course, the sambal (cooked dried scrimp paste) is the best condiment to accompany this dish!
p/s: Will update with photos when I cook the laksa on Monday :)
Wednesday, November 5, 2008
Recipe from Guilt?
During the weekend, I was feeling guilty for leaving babe alone at home for so long and I know that most likely I will traveling again next week. So, decided to cook something different. I actually bought some prawn the week before when I was in the wet market. If you remember, that was the first time I went to the wet market in Menjalara and promptly got myself lost! Anyways, on Saturday morning, babe actually woke up at 10.30am and usually when he is awake. Reason, me light sleeper lar. Abit of noise will wake me up and very hard for me to go back to sleep.
So, after lazing around for awhile, babe suddenly say he want to eat the mud crab again. So, around 11.30am, we went to the wet market. Bought more crabs and some pork (of course). And this time, since he is around, we managed to get back by 12.30pm. Immediately, I went to the kitchen to clean up and cook for our late lunch (brunch actually since we not yet have breakfast). Decided to cook the mud crab in kicap (soya sauce) this time and also cook big huge prawn.
The prawn is really big and look juicy. Usually, I would just steam the prawn with some ginger and garlic. But since I bought the prawn a week ago, not so sure if it still fresh enough to steam. Instead, decided to cook it in a way the sauce is so thick that it will stick to the prawn. And since the best way to eat prawn is to peal it with your fingers, then all the gravy will stick to the fingers making it finger-licking-good!
The ingredient:
Chopped big onion
1 teaspoon of thick sweet soya cause
1 teaspoon oyster sauce
1 teaspoon chilli sauce
1 teaspoon tomato sauce
500gm large fresh water prawns
pepper and salt to taste
Stir fry the chopped onion in some cooking oil. Add in the prawn and stir fry till the prawn are half cook (reddish/pink color). Add in all the sauces and fry till it is cook. Add pepper and salt to taste. DONE! Easy or not? And it is definitely finger-licking-good!! YUMM...
So, after lazing around for awhile, babe suddenly say he want to eat the mud crab again. So, around 11.30am, we went to the wet market. Bought more crabs and some pork (of course). And this time, since he is around, we managed to get back by 12.30pm. Immediately, I went to the kitchen to clean up and cook for our late lunch (brunch actually since we not yet have breakfast). Decided to cook the mud crab in kicap (soya sauce) this time and also cook big huge prawn.
The prawn is really big and look juicy. Usually, I would just steam the prawn with some ginger and garlic. But since I bought the prawn a week ago, not so sure if it still fresh enough to steam. Instead, decided to cook it in a way the sauce is so thick that it will stick to the prawn. And since the best way to eat prawn is to peal it with your fingers, then all the gravy will stick to the fingers making it finger-licking-good!
The ingredient:
Chopped big onion
1 teaspoon of thick sweet soya cause
1 teaspoon oyster sauce
1 teaspoon chilli sauce
1 teaspoon tomato sauce
500gm large fresh water prawns
pepper and salt to taste
Stir fry the chopped onion in some cooking oil. Add in the prawn and stir fry till the prawn are half cook (reddish/pink color). Add in all the sauces and fry till it is cook. Add pepper and salt to taste. DONE! Easy or not? And it is definitely finger-licking-good!! YUMM...
Sunday, October 26, 2008
Crab With Egg Stirfry
FINALLY! Woke up early enough this morning to go to the wet market at Menjalara. Actually, we went out and came back around 2.30am and was wondering if I am able to wake up at all to go to the wet market. But somehow, my subconsciousness must have been thinking of the juicy yummy crab with egg too! *GRIN*. So, I woke up at 10.30am and babe of course still in bed sleeping like a big piece of wood. He didn't even know I went out I think.
The wet market is located about 10minutes drive from the main road. The main purpose of going there was to look for mud crab, i.e. those black color crab instead of flower crab from the sea. From what I understand, it is pretty hard to find them here in KL. Back home in Kuching, we can sometimes see people selling the mud crab at the side of the road. Usually, depending on the size, the crab are sold between RM14-18 per kg.
Anyway, the wet market. It is actually slightly different than the wet market back home in Kuching. It still have all those stalls with wooden tables under a few big umbrella trying to shelter from the big bad sun. The difference is in the arrangement of the stalls! Totally no organisation whatsoever. In Kuching's wet market, the same kind of stalls will usually be pretty much stick together at one place. But here, a stall selling pork will be wedged in between a stall selling chicken and vegetables which might be next to the a stall selling tshirts.
Walk a few feet down, you will see a stall selling cooked pork dishes in front of the seafood stall! And then there is the dry goods stall such as dried mushroom, nuts and so forth. Which might be next to the stall selling vegetables with salted fish? In short, CHOAS! HAHAHA! There is actually a stall in the middle of all this selling fried banana fritters (cucur pisang) which is opposite a stall selling a few different kinds of ginger! Of course, there are plenty of people everywhere but surprisingly, I do not see any flies around.
I mean, at the wet market, you will usually see flies lingering around somewhere. Oh yah, the ground are actually DRY! Guess this might have contributed some to the fly-lessness but pretty hard to believe huh a wet market that is actually dry! Anyway, done my marketing in less than an hour. Bought 1kg XL white prawn - RM20, 1kg mud crab(about 4 pieces medium size ones)- RM28, 1 container of yam pork belly - RM8.50, 1 bitter gourd and 2 petola - RM6, 1 slice of pork belly and some pork rib - rm26.
So, around 11am, I actually finsihed shopping. However, I only managed to get home around 11.45am. 45minutes to reach home. Why? BECAUSE I LOST MY WAY!!! *SOB SOB SOB* I have a map with the way to go back until the main road but from the main road, I am SUPPOSE to know how to go back to my area using the back road! And OF COURSE I didn't know or else I won't be lost mar! Usually, babe will be the one driving when we used the backroad home a few times. So, I didn't pay much attention lor. I almost wanted to call babe for rescue but in the end, managed to get to the normal main road, instead of backroad.SIGH!! WASTED HALF HOUR!
By the time I am home, already almost 12noon and I think I must be slightly dehydrated and low sugar in my system because I was feeling so tired and shaken. Good thing babe have some coca cola in the fridge. Babe only woke up about half hour later when I am ready to kill the crab! He, of course, didn't believe that I went to the wet market by myself and managed to buy the mud crab. AND he laughed when I told him I lost my way for half hour!! GGGRR!!!
Killed the crabs, clean them and crack their big claw. Of course, when I was sticking the knife into the bellies, I did feel like a murderer. I mean, the crabs were practically scrambling and trying to run away from me. If they can talk, I am sure it will say DONT EAT ME! HELP! But, the memory of those tender juicy white flesh dripping with sauces and eggs just makes me drool and forget the fact that I am killing something that was alive. This is what I call the POWER OF MIND! HAHAHA!
So, Crab with Egg Stirfry is the version that we usually can find in Kuching but over here, I got this feeling that most people have no idea that it can be done this way. Besides the famous chilli crab, there is also the cheese crab and salted duck egg crab which have some gravy so that the fried bun can mop up the juice with it soft yummy flesh. At first, this is very refreshing but after a while, we really miss the dry stirfry type where the eggs absorb all the flavour and some of it stick to the shell of the crab.
So, this is what you need:
1. 4-5 cloves of garlic - chopped
2. 1 thumbsize young ginger - sliced
3. 1 lemon grass - smashed
4. 3 chicken eggs
5. 1kg mud crab - cleaned and claw cracked
Black pepper, salt and chicken stock powderfor taste.
Heat about 3-4 tablespoon of cooking oil in a big wok. Throw the chopped garlic, sliced ginger and smashed lemon grass and fry till fragrant. Add the crabs and stir it well, add about 1/3 cup of water and cover the wok. Leave it for about 10minutes, stirring it occassionally. By this time, the crab should be turning red. Push the crabs to the side of the wok and make a small space in the middle of the wok. Add 3-4spoon of cooking oil and crack the eggs into that. Stir it slightly till the eggs are slightly cook. Then mix EVERYTHING together, the crab and egg. Add black pepper, salt and chicken stock powder. DONE!!! GO GRAB THE PLATES AND START EATING! HAHA
The wet market is located about 10minutes drive from the main road. The main purpose of going there was to look for mud crab, i.e. those black color crab instead of flower crab from the sea. From what I understand, it is pretty hard to find them here in KL. Back home in Kuching, we can sometimes see people selling the mud crab at the side of the road. Usually, depending on the size, the crab are sold between RM14-18 per kg.
Anyway, the wet market. It is actually slightly different than the wet market back home in Kuching. It still have all those stalls with wooden tables under a few big umbrella trying to shelter from the big bad sun. The difference is in the arrangement of the stalls! Totally no organisation whatsoever. In Kuching's wet market, the same kind of stalls will usually be pretty much stick together at one place. But here, a stall selling pork will be wedged in between a stall selling chicken and vegetables which might be next to the a stall selling tshirts.
Walk a few feet down, you will see a stall selling cooked pork dishes in front of the seafood stall! And then there is the dry goods stall such as dried mushroom, nuts and so forth. Which might be next to the stall selling vegetables with salted fish? In short, CHOAS! HAHAHA! There is actually a stall in the middle of all this selling fried banana fritters (cucur pisang) which is opposite a stall selling a few different kinds of ginger! Of course, there are plenty of people everywhere but surprisingly, I do not see any flies around.
I mean, at the wet market, you will usually see flies lingering around somewhere. Oh yah, the ground are actually DRY! Guess this might have contributed some to the fly-lessness but pretty hard to believe huh a wet market that is actually dry! Anyway, done my marketing in less than an hour. Bought 1kg XL white prawn - RM20, 1kg mud crab(about 4 pieces medium size ones)- RM28, 1 container of yam pork belly - RM8.50, 1 bitter gourd and 2 petola - RM6, 1 slice of pork belly and some pork rib - rm26.
So, around 11am, I actually finsihed shopping. However, I only managed to get home around 11.45am. 45minutes to reach home. Why? BECAUSE I LOST MY WAY!!! *SOB SOB SOB* I have a map with the way to go back until the main road but from the main road, I am SUPPOSE to know how to go back to my area using the back road! And OF COURSE I didn't know or else I won't be lost mar! Usually, babe will be the one driving when we used the backroad home a few times. So, I didn't pay much attention lor. I almost wanted to call babe for rescue but in the end, managed to get to the normal main road, instead of backroad.SIGH!! WASTED HALF HOUR!
By the time I am home, already almost 12noon and I think I must be slightly dehydrated and low sugar in my system because I was feeling so tired and shaken. Good thing babe have some coca cola in the fridge. Babe only woke up about half hour later when I am ready to kill the crab! He, of course, didn't believe that I went to the wet market by myself and managed to buy the mud crab. AND he laughed when I told him I lost my way for half hour!! GGGRR!!!
Killed the crabs, clean them and crack their big claw. Of course, when I was sticking the knife into the bellies, I did feel like a murderer. I mean, the crabs were practically scrambling and trying to run away from me. If they can talk, I am sure it will say DONT EAT ME! HELP! But, the memory of those tender juicy white flesh dripping with sauces and eggs just makes me drool and forget the fact that I am killing something that was alive. This is what I call the POWER OF MIND! HAHAHA!
So, Crab with Egg Stirfry is the version that we usually can find in Kuching but over here, I got this feeling that most people have no idea that it can be done this way. Besides the famous chilli crab, there is also the cheese crab and salted duck egg crab which have some gravy so that the fried bun can mop up the juice with it soft yummy flesh. At first, this is very refreshing but after a while, we really miss the dry stirfry type where the eggs absorb all the flavour and some of it stick to the shell of the crab.
So, this is what you need:
1. 4-5 cloves of garlic - chopped
2. 1 thumbsize young ginger - sliced
3. 1 lemon grass - smashed
4. 3 chicken eggs
5. 1kg mud crab - cleaned and claw cracked
Black pepper, salt and chicken stock powderfor taste.
Heat about 3-4 tablespoon of cooking oil in a big wok. Throw the chopped garlic, sliced ginger and smashed lemon grass and fry till fragrant. Add the crabs and stir it well, add about 1/3 cup of water and cover the wok. Leave it for about 10minutes, stirring it occassionally. By this time, the crab should be turning red. Push the crabs to the side of the wok and make a small space in the middle of the wok. Add 3-4spoon of cooking oil and crack the eggs into that. Stir it slightly till the eggs are slightly cook. Then mix EVERYTHING together, the crab and egg. Add black pepper, salt and chicken stock powder. DONE!!! GO GRAB THE PLATES AND START EATING! HAHA
Saturday, October 25, 2008
To bake or not to bake?
Guess what are my plans for the day or the long weekend? ABSOLUTELY NOTHING! HAHA! Today is a extremely lazy and relaxing day. Main reason is because babe had to go to work today for half day. So, that meant that I can go back to sleep after I made him breakfast instead of us waking up around noon where after which babe will be tempting me to go window shopping! hahaha... So for his breakfast today, he wanted half boil egg with his usual hot milk tea. So, we woke up at 6.15am (YAR! That is not a typo! Insane right for me to wake up so early but if I don't, babe will not have any breakfast! Lazy bum him).
After a hug and goodbye (good nite..hehe) kiss, I went off to dreamland and only woke up by the ding dong from my handphone. Rozzy sms-ed that she just ordered laksa from my friend's stall at Taman Megah. Oh did I mentioned that it was already 10.30am+? So blissful was the sleep that I didn't even dream at all! After sms-ed back and forth awhile with Rozzy, started cleaning up the apartment abit.Babe as usual, left at least 3 cups/glasses around the living room and our foldable dining table. I decided a long time ago to stop nagging. Give up!
So, clean those and start to prepare for lunch. I tool out the pork leg when woke up early this morning. So, it is nice and defrost now. Babe want his kicap (soya sauce) pork soup. Recipe is super simple, just clean the pork leg and heat up some oil in the wok. Stir fry the pork over high fire for awhile. Prepare a pot of water and pour the fried pork into the water (oil and everything). Add a big head of garlic and black pepper to the soup. Cook over slow fire.
If you have pressure cooker, of course, it will be faster but I was using a normal pot. So, took about an hour and the half to soften the meat. Once ready, add kicap (soya sauce) and salt to taste. I also added some white pepper powder to add some kick. Babe love this so much that he actually ate 2 bowl of rice.
Oh yah, the kicap, well, it cannot be any kicap. It MUST BE Tongnam kicap that is only available from Sarawak! HAHA! So, whenever there is anyone visiting us, we would request whoever it is to bring for us a bottle. Not sure why, but somehow, the soya sauce here tasted different. And also dont know why, the Tongnam brand never seem to penetrate W. Msia market. Maybe it has something to do with the fact that it was not certified as halal? hhmm....
Anyway, now babe is taking his nap on the living room carpet. I am multi-tasking, watching tv and blogging. Tempted to bake something but lazy to clean up!! Oh well, there is always tomorrow and Monday!! YAHOO!!!!!
After a hug and goodbye (good nite..hehe) kiss, I went off to dreamland and only woke up by the ding dong from my handphone. Rozzy sms-ed that she just ordered laksa from my friend's stall at Taman Megah. Oh did I mentioned that it was already 10.30am+? So blissful was the sleep that I didn't even dream at all! After sms-ed back and forth awhile with Rozzy, started cleaning up the apartment abit.Babe as usual, left at least 3 cups/glasses around the living room and our foldable dining table. I decided a long time ago to stop nagging. Give up!
So, clean those and start to prepare for lunch. I tool out the pork leg when woke up early this morning. So, it is nice and defrost now. Babe want his kicap (soya sauce) pork soup. Recipe is super simple, just clean the pork leg and heat up some oil in the wok. Stir fry the pork over high fire for awhile. Prepare a pot of water and pour the fried pork into the water (oil and everything). Add a big head of garlic and black pepper to the soup. Cook over slow fire.
If you have pressure cooker, of course, it will be faster but I was using a normal pot. So, took about an hour and the half to soften the meat. Once ready, add kicap (soya sauce) and salt to taste. I also added some white pepper powder to add some kick. Babe love this so much that he actually ate 2 bowl of rice.
Oh yah, the kicap, well, it cannot be any kicap. It MUST BE Tongnam kicap that is only available from Sarawak! HAHA! So, whenever there is anyone visiting us, we would request whoever it is to bring for us a bottle. Not sure why, but somehow, the soya sauce here tasted different. And also dont know why, the Tongnam brand never seem to penetrate W. Msia market. Maybe it has something to do with the fact that it was not certified as halal? hhmm....
Anyway, now babe is taking his nap on the living room carpet. I am multi-tasking, watching tv and blogging. Tempted to bake something but lazy to clean up!! Oh well, there is always tomorrow and Monday!! YAHOO!!!!!
Wednesday, August 20, 2008
Chocolate Brownie
I saw this delicious recipe at The Kitchen Snippets and it looks absolutely tempting. I converted the measurement to gram so that it is easier for me. Have not tried baking it yet but I thought I better keep the recipe here instead of on a piece of paper! Going to bake it when I overcome the shock of the super high cream cheese price! haha! So, here goes:
The Brownie
120gm – Butter
120gm – unsweetened baking chocolate
180gm – sugar
1 tsp – vanilla
2 – eggs
240gm – flour
1/2tsp – baking powder
1/4tsp –salt
The cream topping
240gm – cream cheese
1 – egg
80gm – sugar
1. Preheat the oven to 350 degree F.
2. Melt butter and unsweetened baking chocolate and remove from heat.
3. Add in sugar and vanilla to chocolate butter mixture
4. Add in egg one by one to the batter.
5. Sift flour, baking powder and salt together. Add to batter.
6. Grease baking tray with butter.
7. Pour the mixture into the tray.
8. Mix cream cheese, egg and sugar together to make the topping. Gently pour over the chocolate batter.
9. Bake for about 25-33minutes or until the brownie just starts to pull away from the side of the baking tray.
The Brownie
120gm – Butter
120gm – unsweetened baking chocolate
180gm – sugar
1 tsp – vanilla
2 – eggs
240gm – flour
1/2tsp – baking powder
1/4tsp –salt
The cream topping
240gm – cream cheese
1 – egg
80gm – sugar
1. Preheat the oven to 350 degree F.
2. Melt butter and unsweetened baking chocolate and remove from heat.
3. Add in sugar and vanilla to chocolate butter mixture
4. Add in egg one by one to the batter.
5. Sift flour, baking powder and salt together. Add to batter.
6. Grease baking tray with butter.
7. Pour the mixture into the tray.
8. Mix cream cheese, egg and sugar together to make the topping. Gently pour over the chocolate batter.
9. Bake for about 25-33minutes or until the brownie just starts to pull away from the side of the baking tray.
Tuesday, July 22, 2008
Best Chicken Rice In The World (and some say the Universe!)
Hehehe! Nice topic or not? Not going to post long long lar. Just sharing a couple of pictures of our Sunday dinner when babe declare that the chicken rice I made is nice and can cook again because he likes it. That is good enough for me to declare that it is the best chicken rice in the world (and some say the universe)!
Shall I share the recipe? hhmm....if I share, will you promise not to tell anyone? hahahaha...OK! OK! I share lar but some might already know the secret to making good chicken rice is not the chicken broth! The secret is adding butter, ginger and pandan leaf!
All you have to do is, melt the butter, fry the ginger in the melted butter and add in the rice that you have already cleaned earlier. Then put into rice cooker and add pandan and chicken stock (yar, chicken stock, no broth needed) and salt to taste. Cover the rice with slightly more water than usual (if you want to use the chicken broth also can but not essential lar). Then cook like normal lor.
Chicken rice
Tomato and egg soup
Baked potato
You can stop drooling and go back to whatever you are doing just now.... :P
Shall I share the recipe? hhmm....if I share, will you promise not to tell anyone? hahahaha...OK! OK! I share lar but some might already know the secret to making good chicken rice is not the chicken broth! The secret is adding butter, ginger and pandan leaf!
All you have to do is, melt the butter, fry the ginger in the melted butter and add in the rice that you have already cleaned earlier. Then put into rice cooker and add pandan and chicken stock (yar, chicken stock, no broth needed) and salt to taste. Cover the rice with slightly more water than usual (if you want to use the chicken broth also can but not essential lar). Then cook like normal lor.
Chicken rice
Tomato and egg soup
Baked potatoYou can stop drooling and go back to whatever you are doing just now.... :P
Saturday, June 21, 2008
Sherperd Pie
A few weeks ago, I was thinking of making sherperd pie but babe was having his first gout attack in more than a year. So, had to scrap the idea since the base of the sherperd pie is either mince beef or lamb. Some how I don't think chicken sherperd pie will taste the same at all. I was sharing with RK about this and she came up with the brilliant idea of making it instead. Of course, she had to call me SIFU first before I was willing to pass down my secret recipe to her! (LOL!).
Anyway, I teased RK mercilessly that she knew her MIL (mother-in-law) will be in town for a few days and staying with them, and hence, wanted to impressed her by making sherperd pie! She of course deny and say the reason is because she will be taking a long leave to take care of the son while her mom who is also nanny, take a vacation. She say she will be bored because nothing to do at home and since she just inherited a oven from her sister (her sister got a new oven and so gave her old one to RK. Hei, RK, anytime your sister want to off-load any of her second hand, I am most willing to take it off her hand!LOL)
Anyway, she promised me lots of photos and so, I am leaching it from her to put in my blog so that I can share my recipe to the world now (and nope, you don't have to call me SIFU. Only RK need to. But if you want to pay me royalty, I won't say no!) OK Ok, on with the recipe. For the recipe, I will cheat some and use readily available pasta sauce instead of making from scratch. The sauce are damn cheap now anyways.
What?
1 bottle of Prego tomato based pasta sauce (You can use any brand of course so long as it is tomato based)
2 stalk of celery -diced
1 stick of carrot - diced
2-3 Fresh tomatoes - cubed
3-4 cloves of garlic - chopped
beef - 450g (follow the weight recommended on the ready-made pasta sauce)
Cheddar cheese -grated (for topping. Grate it finely like those dessicated coconut)
1kg Potatoes - boiled & mashed with butter (250gm)
How?
1. Boil the potatoes and mashed it with butter. Leave aside to cool.
2. In a wok, heat up some oil.
3. Add in garlic and stir till golden brown
4. Add in pasta paste, beef, celery and carrot.
5. Leave the mixture to boil and simmer for a few minutes until the beef is cooked.
6. Add in the cubed tomatoes.
7. Turn off the fire and leave to cool.
8. Pour mixture into a baking tray and fully cover the beef mixture with mashed potatoes.
9. Sprinkle the grated Parmesan cheese on top.
10. Put the tray carefully into the oven.
11. Bake at 250-300 degrees for about 10-15minutes or until the cheese is golden color.
DONE!!! When you eat it, be careful because it will be hot! Of course, the beef mixture is actually similar to the one used for pasta or spaghetti sauce and it can be use for that purpose! So, pictures from RK to share. Go try them! If you love the spaghetti sauce and mashed potatoes, you will love this dish! Trust me! I think RK was already thinking of making her second batch!
The cheese is supposed to be grated finely but I guessed I forgotten to tell her that (blush!)
Bottom layer is the beef mixture, topped with mashed potato
Anyway, I teased RK mercilessly that she knew her MIL (mother-in-law) will be in town for a few days and staying with them, and hence, wanted to impressed her by making sherperd pie! She of course deny and say the reason is because she will be taking a long leave to take care of the son while her mom who is also nanny, take a vacation. She say she will be bored because nothing to do at home and since she just inherited a oven from her sister (her sister got a new oven and so gave her old one to RK. Hei, RK, anytime your sister want to off-load any of her second hand, I am most willing to take it off her hand!LOL)
Anyway, she promised me lots of photos and so, I am leaching it from her to put in my blog so that I can share my recipe to the world now (and nope, you don't have to call me SIFU. Only RK need to. But if you want to pay me royalty, I won't say no!) OK Ok, on with the recipe. For the recipe, I will cheat some and use readily available pasta sauce instead of making from scratch. The sauce are damn cheap now anyways.
What?
1 bottle of Prego tomato based pasta sauce (You can use any brand of course so long as it is tomato based)
2 stalk of celery -diced
1 stick of carrot - diced
2-3 Fresh tomatoes - cubed
3-4 cloves of garlic - chopped
beef - 450g (follow the weight recommended on the ready-made pasta sauce)
Cheddar cheese -grated (for topping. Grate it finely like those dessicated coconut)
1kg Potatoes - boiled & mashed with butter (250gm)
How?
1. Boil the potatoes and mashed it with butter. Leave aside to cool.
2. In a wok, heat up some oil.
3. Add in garlic and stir till golden brown
4. Add in pasta paste, beef, celery and carrot.
5. Leave the mixture to boil and simmer for a few minutes until the beef is cooked.
6. Add in the cubed tomatoes.
7. Turn off the fire and leave to cool.
8. Pour mixture into a baking tray and fully cover the beef mixture with mashed potatoes.
9. Sprinkle the grated Parmesan cheese on top.
10. Put the tray carefully into the oven.
11. Bake at 250-300 degrees for about 10-15minutes or until the cheese is golden color.
DONE!!! When you eat it, be careful because it will be hot! Of course, the beef mixture is actually similar to the one used for pasta or spaghetti sauce and it can be use for that purpose! So, pictures from RK to share. Go try them! If you love the spaghetti sauce and mashed potatoes, you will love this dish! Trust me! I think RK was already thinking of making her second batch!
The cheese is supposed to be grated finely but I guessed I forgotten to tell her that (blush!)
Bottom layer is the beef mixture, topped with mashed potatoMonday, March 24, 2008
Homemade Potato Salad
Pic taken from Rose blog (bluek!!hehe)The one that I made this time is actually similar to something that I tasted at babe's sis bbq. I have always love it but the sister was guarding the secret very closely. So, I experimented and hope for the best. I think it turn out ok especially since my family whallop more than 1kg of potatoes already! hehehe.. So, let me share the recipe
Ingredient:
1. 1kg potato - boiled and diced to bite size
2. 1 Large Onion - chopped
3. parsley - chopped
4. 3-4 eggs - boiled and mashed
5. 3-4 tbs mayonaise
6. 2-3 tbs olive oil
7. parsley - chopped
8. 2 tbs mustard (more if you prefer the tangy taste)
9. 3-4 tbs honey
10. Salt to taste
How:
1. Mix the diced potato, chopped parsley and onion in a large bowl.
2. In another bowl, mix the rest of the ingredient (#3-10).
3. Pour the #2 above to the potato and mix well
4. Refrigerate for a few hours or until the salad is cold.
Note:
After boiling the potatoes till it is cooked, remove them immediately from hot wafer and leave to cool. This will ensure that the potatoes are fluffy and yummy.
Saturday, March 15, 2008
Connecting With Food
Chinese New Year seems like ages ago although in truth, it was less than a month ago. There are still some goodies left over though. As usual, those homemade pineapple tarts, cheese cookies and melting moments are the first to be devoured. Mostly, left untouched are those preserved fruits that was only purchased just becacuse it is the unspoken rule of the celebration, that is to symbolise the sweetness for the new year. And as usual, every year I will be looking all over the place for my recipe collection. I have this folder that keep all my recipe collection with handwritten notes from me whenever I made any changes or new experiment.
And of course, every year, one or two weeks before Chinese New Year, I will be getting phone calls from my friends asking for recipe especially the cheesecake and melting moment cookie recipe. Others would call to ask if I think it would be a good idea to experiment and add other ingredient into the cheesecake. Apparently, I have become a cheesecake expert. Not sure how this happened. Sometimes, I would be so busy with last minute prepacration that I missed some of the calls. Rather embarrassing since the friends will definitely mention it when I go visiting!
So, it is really cool when I found this website that is like a facebook for foodies! It has so many fantastic feature that I don't even know where to begin. For those that is health conscious or check on all nutritional values of everything they consume, then it is definitely worth signing up with them. I mean, they can actually do a nutritional analysis. All you have to do is sign up and submit them. Best of all, it is FREE! Yup, absolutely no charge at all. Didi, I think we should start doing that especially for that melting moments cookie (momo) that we love so much!
And look at what I found when I search "Cheesecake" in the website! Coconut-mango Cheesecake, Bailey Cheesecake, Ginger Honey Cheesecake and the list goes on and ever growing!
If you look at the left corner of the screen capture below, you will realised that this place actually allow you to share your recipe online so that your friends can just login and retrieve the recipe that they need. How amazing is that??
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And if you do not have enough time to do your shopping list, all you have to do is follow the simple instruction on the webpage, "To add recipes to your shopping list, click the "Add to shopping list" button on any recipe or menu page." There is simply too many amazing features on this website. Best of all, it is all for free! I am very excited about this. I am going to start upload as many recipes as I can to Food Connect so that I do not have to bring all those heavy folders when I go to KL in three weeks time!
And of course, every year, one or two weeks before Chinese New Year, I will be getting phone calls from my friends asking for recipe especially the cheesecake and melting moment cookie recipe. Others would call to ask if I think it would be a good idea to experiment and add other ingredient into the cheesecake. Apparently, I have become a cheesecake expert. Not sure how this happened. Sometimes, I would be so busy with last minute prepacration that I missed some of the calls. Rather embarrassing since the friends will definitely mention it when I go visiting!
So, it is really cool when I found this website that is like a facebook for foodies! It has so many fantastic feature that I don't even know where to begin. For those that is health conscious or check on all nutritional values of everything they consume, then it is definitely worth signing up with them. I mean, they can actually do a nutritional analysis. All you have to do is sign up and submit them. Best of all, it is FREE! Yup, absolutely no charge at all. Didi, I think we should start doing that especially for that melting moments cookie (momo) that we love so much!
And look at what I found when I search "Cheesecake" in the website! Coconut-mango Cheesecake, Bailey Cheesecake, Ginger Honey Cheesecake and the list goes on and ever growing!
If you look at the left corner of the screen capture below, you will realised that this place actually allow you to share your recipe online so that your friends can just login and retrieve the recipe that they need. How amazing is that??
c
And if you do not have enough time to do your shopping list, all you have to do is follow the simple instruction on the webpage, "To add recipes to your shopping list, click the "Add to shopping list" button on any recipe or menu page." There is simply too many amazing features on this website. Best of all, it is all for free! I am very excited about this. I am going to start upload as many recipes as I can to Food Connect so that I do not have to bring all those heavy folders when I go to KL in three weeks time!
Monday, February 11, 2008
Pineapple Tart Pic
Finally know what is the problem and why I cant upload the pic. Blogspot have problem if you try to upload a pic that is bigger than 3MB. Didnt realised that I set the camera at such high resolution. So, here you go, the pic as promised.
Pineapple Tart Dough
Pineapple Jam Ball - ready to be wrapped in the dough
Pineapple Tart - Looks ugly because I didnt brush the egg yolk properly on the tart. But it taste nice though according to my colleagues lar ^_^
PINEAPPLE TART
Pineapple Tart Dough
Pineapple Jam Ball - ready to be wrapped in the dough
Pineapple Tart - Looks ugly because I didnt brush the egg yolk properly on the tart. But it taste nice though according to my colleagues lar ^_^Wednesday, February 6, 2008
Cheddar Cheese Cookie
This cookie is unlike normal type of cookies that is sweet with lots of sugar. Instead, the recipe does not call for any sugar at all. Hence, it is might be suitable for those with diabetes but do be careful as the recipe has flour which can also increase the sugar level in blood.
The recipe:
250gm Butter
600gm flour
250gm grated cheddar cheese
1 teaspoon black pepper
1.5 teaspoon salt
1/3cup fresh milk
How:
1. Mix flour, grated cheddar cheese, black pepper, salt and butter in a large bowl. Mix them well. 2. You can use your hand or the mixer at low speed. You should be getting crumble texture at this time.
3. Mix in the fresh milk and knead.
4. The dust the table and rolling pin slightly.
5. Take 1/3 of the dough and knead into a ball.
6. Flatten out on the dusted table using the rolling pin.
7. Cut into desire shape and placed on butter baking tray.
8. Baked in oven at 200 degree for about 15-20 minutes or until it is golden brown.
9. Remove from oven and let it cool on the rack. Keep in airtight container.
Unfortunately blogspot keep showing error message when I try to upload the pic. Jiak lak, lazy to try again. Already try so many times. Will share the pictures next time ^_^
The recipe:
250gm Butter
600gm flour
250gm grated cheddar cheese
1 teaspoon black pepper
1.5 teaspoon salt
1/3cup fresh milk
How:
1. Mix flour, grated cheddar cheese, black pepper, salt and butter in a large bowl. Mix them well. 2. You can use your hand or the mixer at low speed. You should be getting crumble texture at this time.
3. Mix in the fresh milk and knead.
4. The dust the table and rolling pin slightly.
5. Take 1/3 of the dough and knead into a ball.
6. Flatten out on the dusted table using the rolling pin.
7. Cut into desire shape and placed on butter baking tray.
8. Baked in oven at 200 degree for about 15-20 minutes or until it is golden brown.
9. Remove from oven and let it cool on the rack. Keep in airtight container.
Unfortunately blogspot keep showing error message when I try to upload the pic. Jiak lak, lazy to try again. Already try so many times. Will share the pictures next time ^_^
Monday, February 4, 2008
Momo (Melting Moment)
2 part icing sugar and 1 part coffeemate
My momo baking in the oven
Beautiful white momoI took leave today initially hoping to make my pineapple tarts, momo, horlick layer cake and cheesecake. But with the car trouble eating up most of my morning, I only managed to get the momo done today and after that I am just too lazy to continue with the pineapple tart. I have all the ingredient but I am just to tired to even contemplate making them tonight. I guess I will do both the pineapple tart and horlick layer cake tomorrow since one uses oven and the other is steamer.
I must say the momo turn out rather nice today despite the fact that I was exhausted from the heat and stress. This is actually one of my favourite cookie and I find that those bought from the bakery or stalls are sometimes not as nice, a little too hard and dont really melt in the mouth. To make the most light and fluffy momo, it is important to ensure that the flour is dry enough. Traditionally, this is done by dry frying the flour in a oil-less wok over small fire until the flour is slightly crispy to touch. But I admit that I cheated. I pour all the flour into a pyrex bowl and microwave the flour at high for about 5 minutes.
Momo recipe is really simple. All you need is one small can of ghee (about 1 cup), 1kg of flour and a mixture of 2 part icing sugar and 1 part coffeemate. Mix the flour and ghee together. Knead till the dough no longer stick to your finger (If it still stick, add a little more flour and knead again). Roll the dough into balls and line them on the baking tray. Make you squeeze them well and make sure it is really compact before rolling them into shape or else it will break during baking.
Bake in the oven at 200 degrees for about 20-30min or until the balls turn slightly brown. Remove from oven and let it cool down slightly, i.e. cool down enough to touch. Take each ball carefully and roll them in the icing and coffeemate powder. DONE!! Easy right???
oh yah, dont be tempted to taste the momo before it cool down completely or you will definitely burn your tongue!
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