Saturday, February 28, 2009

Chuck Bone Soup ~Not Quite like Doraisamy...

I was planning to cook chuck bone soup... looked into the larder and to my disgust... I have no more "Adabi - Sup Bunjut' sachet left!!! Grrrrr

I can't refreeze the meat as I've been thawing the meat in the fridge ...what the heck... show must go on...

So I decided to ground my own spice.... that's why its not quite like the famous "Soup Kambing' from Jalan Doraisamy.

Spice ~ 2 teaspoon coriander seeds, 2 teaspoon cumin, 1 teaspoon fennel and 1 to 1 1/2 teaspoon black pepper(depending on your preferred level of 'pepper hot').

Peel about 2 inches ginger (bruise), carrots, celery(chopped) and potatoes.

Place the chuck bones and diced gravy beef in a slow cooker with the grounded spice, ginger and celery. Cook for at least 4 hrs if set on HIGH (if using stove... then about 1 hr). Transfer the whole content into a stockpot. Continue cooking.. add potatoes, carrots until the vegetables are tender..(another option is to microwave the carrots and potatoes). Salt to taste. Garnish with fried shallots and spring onion.

Thursday, February 26, 2009

Microwave#2 ~ Papadum

Place the papadum around the microwave 'turntable' plate (the outer ring only)... and microwave on High for 1 minute (depending on your microwave 'wattage' ... I am using a 1200 W model).
Nice and crunchy and its fat free.
Arrange papadum in the microwave


1 minute later.......
Same concept for keropok ... but it may be way too salty .......

Tuesday, February 24, 2009

Look!! Who is Happy in our garden....


We have been waiting for a long time for this plant.... looked everywhere... at every nursery; Bunnings, Dawsons etc .... Finally we bought the bulb from the Wanneroo market (it was in the fridge section... sold as one of the fresh spice). Picked up a good looking bulb, brought home and placed it by the windowsill. Everyday we'll moist it bit by bit...

How delighted we were... when we saw shoots coming out; slowly but surely.. sign of life!

Mr H's rendang will be as 'Authentic' as it could get... for this coming Raya ...if the kunyit plant survive... keeping fingers and toes cross.

Monday, February 23, 2009

Miss E's Tea Party

Miss E has been asking ...when can she bake some cookies! The weather has not been kind lately, we were experiencing some 'high thirties' days, sometimes 39 degrees.... and the thought of starting the oven......no way jose!!

Yesterday, she finally baked some cookies ~ she took out my very old recipe book (purchased in London ;1986 - Traditional Home Baking) and made some custard creams. No even a single crumb left at the end of the day!
Miss E at work!!

Miss E took a snapshot of her 'hard work'

And the final result......

  • 50g self raising flour
  • 50g custard powder
  • 50g butter - softened
  • 50g caster sugar
  • 1 egg yolk
Beat the butter and sugar until pale and fluffy. Add egg yolk. Mix in the self raising flour and custard powder and turn into a dough. Turn the dough out on a lightly floured surface. Roll out flat and use a cookie cutter and cut out the dough. Bake in the 170C oven for 20-25minutes. Leave it to cool completely. Spread the filing.
Filling: Mix 15g butter with 25g icing sugar and 2 teaspoon lemon juice.

Sunday, February 22, 2009

Garam Belacan

Not only Ang Moh has 'dips.'..'Malay' pun ada

My dear friend, Janet gave me some jambu air (bell fruit)...so the thought of garam belacan (kampong dip) came to mind......

I remembered when I was much.. much... younger then, during mango season... the girls in my family would love to sit around in the afternoon, savouring... young mangoes with 'garam belacan' (Northern slang). We would pound some chillies (the hotter the better!), sugar, otak udang (or petis to the southerners) and belacan. Then we'll add kicap manis.... then it was like......hmmmmm, it is just like the Ang Moh's 'dips'.. you dip the sliced sour young mangoes into this 'garam belacan'....


This is a simplified version of the one we could get from Alor Setar Pekan Rabu (market).

  • 4 tablespoon sugar
  • 1 tablespoon otak udang or petis (optional: belacan if there is no otak udang)
  • kicap manis
  • blended chili - start with 1 tablespoon (add more chilli if you wish to experience a buzzing head!!)
  • coarsely grounded peanuts
Add all the above (except the peanuts) in a microwaveable bowl. Cook on HIGH for 1 1/2 minutes. Give a good stir. Lastly add peanuts....
It may not be the same as 'my Pekan Rabu' garam belacan...but its enough to bring back that nostalgic feeling....

Saturday, February 21, 2009

Yummy Summer!!

The one thing I love about summer (not the sweltering heat)....the varieties of summer fruits...nectarines, peaches, figs, lovely cherries, strawberries, grapes (love the Italian grapes!!), lovely mangoes, blood red pomegranate and sweet juicy rock melons.

And its a good way to get Mr H Jr to eat his fruits... Such a 'picky' person! The fruits that he loves are mangoes, rock melon, banana and kiwi.... that's about all...he classifies as fruits...

~photo courtesy of Miss E's new camera
unless you cut up nashi pears, plums, nectarines, banana , grapes and frozen berries....top up with french vanilla yoghurt and a sprinkle of praline... yum!

Friday, February 20, 2009

Tandoori Chicken....

Last weekend... we were too busy with our 'Phantom'...
We had no plan what-so-ever for the next meal...then the thought of having Mussels seems all so appealing...... after all - the kids love mussels - garlic and chilli mussel....Yum!!
So off we went.. on the Sunday morning to Drovers Lane Fish Market with the intention to buy 3 kg of Mussels... what a disappointment! They had no Mussels.. and everything else was expensive, blue swimmer crabs for $19.99/kg..wow!!! what a rip-off!

We ended up with Tandoori Chicken serve with Coriander Rice and Vegetable for Sunday.


Tandoori chicken - you can marinate the chicken with premix tandoori paste (or Maggi mix back in M'sia). Best marinate overnight for the full flavour to develop. Check the weight of the chicken, to determine the time to roast the chicken in the oven.
The Coriander rice - thinly sliced some green onions. Saute with butter (more flavour, if ghee is used). Add 2teaspoon of cumin. Then.. add the sauted green onions into the rice cooker. Season with salt. Once rice is cooked, stir in the chopped coriander, about 1/2 cup.

Vegetable - use either cauliflower or cabbage or potato. Pound 1inch ginger with 2 cloves of garlic. Add 1 teaspoon of tumeric. Saute the pounded ingredients with 2 teaspoon of cumin until aromatic..... Add in curry leaves. Stir about 2 minutes. Add the vegetable of your choice. Don't forget to season with salt.

Tip: microwave cauli or potato to expedite cooking...

Tuesday, February 17, 2009

Pasta?....Si Signorita ....

Miss E loves anything to do with pasta, pizza or Italian cuisine... She is more 'Ang Moh' than Mr H Jr who is more 'Mamak'. For her...Pasta- anytime be it breakfast, lunch or dinner, we used to tease her by telling her ...that the only part that is Italian ... is her 'tooshie'...
This is Creamy Chicken Pesto Pasta....

  • 350g dried Pasta or spaghetti
  • 300ml light cream
  • thinly sliced green onions
  • 1/2 cup sundried tomatoes thinly sliced
  • 1 1/2 cup cooked chicken - shred
  • 1/2 cup pesto
  • parmesan cheese
Cooked the pasta as per packet instruction. Drain the pasta and reserve 1/4 cup of the water. Heat up the pot, add pasta, cream, tomatoes, pesto chicken and green onions. Heat through. Salt and pepper.
Sprinkle with remaining green onion and parmesan cheese.
Homemade Pesto:
  • 1/2 cup fresh basil leaves
  • about a handful of almond (suppose to use pine nuts but Della dont quite like the taste of pine nuts)
  • parmesan cheese
  • olive oil
  • salt
mix basil, parmesan and nuts in the food processor, and pour in olive oil and continue to process until a smooth paste.
You can freeze any left over pesto or mix it with cooked chicken (shredded), and ideal for sandwiches for the family....

Sunday, February 15, 2009

Fancy Otak-Otak??


We have not been missing 'Malaysian' cuisine much since we came to Perth... We will always try to modify and substitute some of the ingredients in that particular recipe with what we could find here......

The above is our version of 'Otak-Otak' originally from the 'Nonya cookbook'. The only thing missing is the daun kadok.... well... 'beggars can't be choosers' here...
  • 500g Basa Fillets
  • 1 red onion
  • 2 cloves garlic
  • 10 dried chillies or add another 5 fresh chillies if you wish to have some 'ummph'
  • 1 inch fresh or frozen galangal
  • 1 inch fresh or frozen tumeric and add about 1 teaspoon of tumeric powder for the colour
  • 2 stalks lemongrass
  • 2 tablespoon of belacan granules
  • 250 ml coconut milk
  • Salt and pepper to taste
  • 2 eggs
  • 2 tablespoon rice flour
Blend the Basa until smooth, put it aside in the mixing bowl. blend all the spices from onion to belacan (running down the list above) until smooth too. Mix all in the mixing bowl, together with the 2 eggs, salt and pepper and the rice flour and coconut milk. Mix well. Lastly wrap about 2 tablesppon of the mixture in the banana leaf.... Steam for 10 minutes...Serve with rice

Friday, February 13, 2009

Microwave #1 ~ Roasting Peanuts.....

Have you tried roasting peanuts in the microwave?


Try it....It is easy and simple. What you need to do is spread the peanuts(single layer) on a microwaveable plate. Microwave for about 2 min on High (depend on the microwave capacity- some may need longer than 2 mins), stir the peanuts, if the colour is not up to your liking ie goldenish shade... then microwave again ...maybe 1 min ...and check every time - otherwise you'll end up with 'burnt black' peanuts in the middle of the plate!!...Yuck!!

Let it cool completely.... then you'll have a lovely crunchy 'roasted' peanuts...

Wednesday, February 11, 2009

Peking Duck... Anyone??

It was Chap Goh Mei on the 9th of February, so I thought of cooking something 'Chinesey' to marked the end of the Lunar New Year celebration. Well... I cheated on the Peking Duck, bought from Supa IGA (Luv-a-Duck) ......it was worth it... eliminate all the hassle of cooking the conventional way; by drying the duck, marinate with five spice etc.
So mah fan.

Serve on the bed of 'Prosperity and Longevity Noodle'. ......




The noodle was a modified version from my fave magazine - 'Super Food Idea'....
  • 450g of thin hokkien noodle or 2 dried noodle
  • thinly slice green onions
  • 1 cup of beansprout
  • Thinly sliced red capsicum
  • 1 inch of ginger - grated
  • 4 cloves of garlic - chopped
  • 1/3 cup of light soya sauce
  • 3 teaspoon of sesame oil
  • salt and pepper to taste
Saute the garlic and ginger in 2 tablespoon of canola oil until fragrant. Add in the noodle, soya sauce and capsicum. Stir for about 5 minutes until the noodle is cooked (not to overcook it) and add in the beansprout and sesame oil. Season to taste. Sprinkle the thinly sliced green onions.
Serve....
I cooked a little bit extra for my 2 kids and Mr H lunches the next day....

Tuesday, February 10, 2009

Upside Down Plum Cake and Mango Glutinous Rice

And the winner is.....
We had a 'Project Dessert Storm' last weekend......

On Saturday, Dell baked an Upside Down Plum Cake (recipe fr Women's Weekly magazine);


and on Sunday, Mr.H Jr made his Mango and Glutinous Rice.


We even had a competition... for the best dressed 'Mango and Glutinous Rice' . The above is Mr.H Jr's presentation, followed by Miss.E (middle) and me(bottom).













Glutinous Rice
  • Soak about 200g glutinous rice overnight
  • drain and steam for at least 45 minutes
Coconut mixture
  • 250ml coconut milk (skim the thick creamy coconut for garnishing later)
  • 4 tablespoon sugar
  • salt to taste
Mix the coconut milk, sugar and salt in the saucepan over medium heat, bring to boil. Lower heat and simmer until it thickens.
Pour mixture over rice, fluffing up with fork. Leave to stand for 10 minutes.
Serve with sweet juicy mango.....yum...

Sambal Belacan

Sambal Belacan.... is one of the "must have"s on our dinner table....the other would be sambal tumis(recipe at later stage). There is no exact measurement to this sambal belacan. I was taught by my mom to 'agak-agak' , so agak-agak it is.... sorry
  • Fresh Chillies
  • Belacan / prawn paste
  • Lime Juice or Tamarind extract
  • Salt
  • Sugar if the chillies are extremely hot
Method
  • Blend the chillies into smooth paste
  • Add belacan, salt and lime juice or tamarind extract (sugar if required)
  • Blend again and adjust to your tastebud..

Monday, February 9, 2009

Lemon.....the wonderful Lemon




This is an article that I came across in the West Australian newspaper dated 27th January 2009. I do apologise for the minute print.... the gist of it:


" Lemon is acidic upon your palate, it becomes alkaline within your body. Most of the food we eat can be classified as acid forming but the lemon juice has the ability to restore some balance to your body. Avoiding acid forming foods and increasing the levels of alkaline foods will improve health, be it as diverse as fewer aches and pains, reducing asthma and eczema thru better digestive function. Lemon juice in warm water each morning is a wonderful start to long term health and vitality" -Michael Treloar ND, The West Australian.



Another use: to clean your electric kettle or your stainless steel cookware...after the lemon treatment, it'll be spotless.

How: either slice or cut up the lemon into half, boil water as usual with the lemon in it. leave it overnight. The next day reboil the water ..... voila ~clean as a whistle and it is all natural - ... Sam