Monday, August 31, 2009

Nasi Lemak..

Growing up in Kedah.... surrounded by padi fields, rice has become the most important diet in our daily life... we'll have rice for breakfast, rice for lunch and rice for dinner.... And in between meals, we'll have some 'kuih' made from rice flour like tepung talam, buah melaka, kuih dangai etc....
Nasi lemak is one of the regular feature in my parents' house, easy to cook... to feed the army of hungry growing children!!! We'd have our Nasi Lemak with Sambal Tumis Sardine... yummm...
There were days .... my mom would buy from the 'Mamak Kuih' who would come round the kampung, early in the morning on his bicycle....A packet of Nasi Lemak was only 20cents back then... wrapped in banana leaves .....with ikan bilis or half an egg... Northern Nasi lemak has been compromised in taste and presentation..... sigh!!!!

  • 300g of long grain rice (2 rice cooker cup) - washed
  • 3 shallots - thinly sliced
  • 2 inch ginger - julienne
  • 1 cinnamon stick
  • 2 star anise
  • 2 knotted daun pandan
  • 1 can coconut milk
Mix all the ingredient in a rice cooker. Add salt... Serve with sambal tumis, fried chicken, sliced cucumber etc...

Saturday, August 29, 2009

White Choc Pannacotta

One of Miss E's yummy (forget about diet) dessert......

  • 300 ml thickened cream
  • 3/4 cup (180ml) milk
  • 150g white eating chocolate - chopped coarsely
  • 1/3 cup caster sugar
  • 2 teaspoon gelatine or agar powder
  • 1 tablespoon water
  • 1/2 cup passionfruit pulp
  • 1 cup Canadian musket (non- alcoholic wine) or dessert wine

Grease 6 half cup moulds. Stir cream, milk, white chocolate and 2 tablespoon of sugar in a small saucepan.. stir over medium heat until smooth(without boiling). Sprinkle gelatine over water in a small heatproof jug. Stand jug in a small saucepan of simmering water.... stir until gelatine dissolves. Add the gelatine into the cream mixture.
Divide among moulds. Cover and refrigerate about 3 hours or until set.
Combine dessert wine , passionfruit and remaining sugar in a small saucepan and bring to boil. Reduce heat, uncovered, without stirring about 10 minutes or until passionfruit syrup reduced by a third. Cool.
Turn the pannacotta onto a serving plate...and drizzle with passionfruit sauce.
~AWW - fast desserts

Friday, August 28, 2009

Japanese tofu, brocolli and miso soup noodle

Looks so bland but trust me(?) .... it tasted so good...

  • 400g udon noodles - cook noodles as per packet instruction
  • 1/3 cup miso paste
  • 6 cups of water
  • 2 *200g teriyaki beancurd
  • 1 small brocolli - florets (optional: pre-microwave)
  • 100g button mushroom - sliced
Combine miso paste and water in a large saucepan over medium heat. Cook until paste dissolved. Add brocolli, and beancurd. Bring to boil. Divide Udon between bowls and ladle the miso soup over and serve.

Wednesday, August 26, 2009

Simple Thai Fried Rice

A quick stir fry.... on a busy day... or on a lazy day....

  • cooked rice
  • 200g thinly sliced beef
  • 1 carrot - julienne
  • 1 cup frozen peas
  • 2 inch ginger - julienne
  • 2 tablespoon fish sauce
  • 1 onion - thinly sliced
  • some fresh coriander for garnishing
Heat up the wok with 2 tablespoon of canola oil. Saute the onion and ginger until soften. Add beef. Cook for few minutes. Add carrots and peas. Lastly add cooked rice and season with fish sauce, salt and pepper. Garnish with coriander. Serve with 'Sambal Tumis'....

Saturday, August 22, 2009

lemon curd

I love lemon curd, and the best thing is... I used the Meyer lemons... harvested from our very own lemon tree in the backyard.... that we nurture with love....

And that makes it all sweeter than any fresh lemons bought from market or lemoncurd jar bought from the supermarket.. Look at the photo below.... the colour is so vibrant...

notice the sexy frog!!!... my 'coming of age' gift from my precious girl....

  • 125 ml of lemon juice - strained
  • 2 teaspoon of lemon rind
  • 200g caster sugar
  • 3 (59g/60g)room temperature eggs - lightly beaten and strain
  • 100 g butter - cut into 2cm cubes
Using double boiling method (make sure the boiling water do not touch the bottom of the bowl). Mix the juice and sugar in the heatproof bowl. Strain the eggs in (to ensure smooth curd), and mix well. Lower the heat, so that the water comes to a simmer. Place the bowl over, make sure that the no steam escape into the bowl. Keep stirring until the mixture thickens. The curd is ready when it will thinly coat the back of the spoon and side of the bowl. Remove from heat. Add the cube butter 2 at a time. Stir gently until all the butter melted and the mixture is well combined. Add the rind and stir again. Keep the lemon curd in a sterilised jar. Keep up to a month in the fridge.~Good Taste

Friday, August 21, 2009

beef stroganoff

I used to buy the 'beef stroganoff' sachet from the supermarket in KL. It was easy back then.... when I was a working mom!!!.... but nothing beats the stroganoff made from fresh ingredients....

  • 600g beef rump steak - thinly sliced
  • 1 medium brown onion - thinly sliced
  • 2 cloves of garlic - crushed
  • 1 teaspoon paprika
  • 400g mushroom - thickly sliced
  • 375g fresh fettucine - cook as per packet instruction
  • 1 tablespoon lemon juice
  • 2 tablespoon tomato paste
  • 1 1/4 cup sour cream
  • 1 tablespoon freshly chopped dill
Heat oil in a large frying pan; cook beef in batches until brown. Transfer to a plate. Using the same frying pan, saute onion and garlic until onion softens. Add paprika and mushroom until mushrooms are just tender.
Return beef to the pan with juice. Bring to boil and reduce heat and let it simmer for 5 minutes. Add paste, sour cream and dill, cook until heated through. Serve with fettucine.

Monday, August 17, 2009

Sicillian stew

Growing up in the 'Rice Bowl' State, did not make me, a 'rice eater'....I do get asked by some.... 'So, what do you cook at home, Malay food?Eat rice everyday?'. Being married to a Chinese, some thought that I've even 'converted' my husband's taste bud from Chinese food to Malay cuisine!!
Well, to be honest and not boasting.. ehem!!.... I do cook Malay food, Chinese food, and sometimes Indian as well ...and not to mention some 'Other' food from round the globe too!!! Just purchased a Jewish Cookbook...
What I love best is to cook a simple meal, preferably one pot meal... easy on the stomach and less mess in the kitchen....
This Sicilian Stew is one of them, simple and fast.....

  • 1 tablespon of olive oil
  • 1 medium onion - chopped
  • 1 clove of garlic - crushed
  • 1 x 400g can of diced tomatoes
  • 400g can cannellini beans
  • 1 cup of chicken stock
  • 2 large ripe tomatoes
  • 600 g white fish fillets
  • 100g baby spinach
  • 1/4 cup chopped parsley
Heat oil in a large saucepan over moderate heat. Cook and stir the onion for 1-2 minutes or until soft. Add canned tomatoes, beans and stock and bring to boil. Reduce heat and simmer for 5 minutes. Stir in fresh tomatoes and fish. Simmer for 6-7 minutes or until the fish is cooked. Add spinach and parsley stir for 1 minutes. Season with salt and pepper. Serve with crusty bread.
~Ready Steady Cook

Saturday, August 15, 2009

bubur pulut hitam

Another winter warmer..... mmmm, have to keep an eye on that bathroom scale......

  • 1 1/2 cups of pulut hitam - soaked for about 1 hr
  • 3 daun pandan
  • enough water
  • sugar
  • coconut milk
In a saucepan, place the pulut hitam with at least 3 cups of water. Add knotted daun pandan. Bring to boil and simmer until the pulut break-up (just like porridge). Add sugar. Serve with coconut milk.

Friday, August 14, 2009

con-Fusion....Mexican and Indian

I was brought up with having gravy with rice almost mom would cook fish curry, chicken curry, beef curry or masak lemak this or that, asam pedas etc go with every meal.

This flavoured rice cooking...takes the hassle out of preparing 'gravy' for the rice... my taste bud has changed quite tremendously over the years... coupled with finding an easier way to cook (I rephrase... lazy cooking but still edible!!!)

Cajun Chicken with Orange Pilaf

  • 3 chicken breast - marinate wih cajun spice
  • 2 cup of long grain rice
  • 2 oranges - 2 tablespoon of orange rind and juiced (1 cup)
  • 1 1/2 cup of chicken stock or water
  • 1 cup frozen peas
  • 1 brown onion - chopped
  • 2 garlic - crushed
  • Salt and pepper
Rub the cajun spice on the chicken.. and marinate for at least 1 hr in the fridge. Marinate overnight will enhance the flavour...Heat up a skillet or frying pan. Spray oil onto the chicken. Cook until it is golden brown on both sides. Place the chicken on a plate and cover with aluminium foil. Let it rest for 5 minutes.
Note: As the chicken breast is quite thick...make sure to score the chicken so that the 'inside' will be cooked too.
For the rice: Saute the onion and garlic until soft in 2 tablespoon of oilve oil. Add chicken stock, orange rind and orange juice. Season with salt and pepper. Assemble rice, the orange stock and peas in a rice cooker and pressto the button...

Serve the sliced chicken on top of the orange pilaf. Serve with any steamed vegetables
Note: 1 cup to a 250ml measurement

Wednesday, August 12, 2009

Mushy Mapo Taufu

Mr H cooked this dish for us without the chilli as the 'ang mo' in the family can't take chilli hot food....She'll have 'steamed' coming out of her ears......

  • chicken mince
  • 8 chinese mushroom - soaked and sliced
  • 1 cup of frozen peas
  • 500g soft beancurd
  • 1 tablespoon of cornflour - mix with a little bit of water
  • salt and white pepper
  • sesame oil
  • 3 garlic - crushed
  • chopped chilli or chilli oil
Saute the garlic in 3 tablespoon of canola oil until fragrant. Add chicken mince. Cook for a few minutes. Add chinese mushroom and peas. Lastly add beancurd and chopped chilli. Season with salt and pepper. Add the cornflour mixture and let it simmer until the sauce thickened. Add a dash of sesame oil.

Monday, August 10, 2009

Chinese Braised Chicken

This is a simple meal enjoyed by all.....

  • chicken pieces - drumsticks or thighs (or if you can get chicken's feet... the best)
  • 3 star anise
  • 1 cinnamon stick
  • 2 inch ginger - bruised
  • chinese mushroom - washed and soaked (do not discard the soaking water)
  • 2 firm beancurd
  • 4 hard boiled egg
  • seasoning - agak-agak.... thick soy sauce (kicap manis), light soy sauce, sugar and a little bit oyster sauce.
Saute star anise, cinnamon and ginger for a few minutes. Add in chicken. Stir for a few minutes. Add the seasoning and 1 cup of water. Bring to boil and add chinese mushroom, hard boil eggs then lower the heat and leave to simmer for 1/2 hour.....Finally add the firm beancurd. Season with salt and sugar.. The final taste should have a tinge sweetness.

Saturday, August 8, 2009

Kuih Sago

Kuih Sago

I am a traditionalist at heart.. just love any 'traditional' kuih...
  • 250g Sago - soaked with red colouring for at least 2 hours
  • Sugar - about 6 tablespoon (agak-agak)
  • a pinch of salt
  • dessicated coconut
Strain ... (discard the water). Mix sago with sugar. Pour the mix in a tray that can fit the steamer. Steam until the sago is cooked.. no more 'white' sago pearls. Cool it
Mix the dessicated coconut with a little bit of salt. If dried dessicated coconut is used.... add a little bit of hot water.
Cut the 'cooled' sago into bite size... roll in the coconut....

Friday, August 7, 2009

Nasi Tomato Part 3

The easiest of them all..... the simple kerabu timun to go with the Nasi Tomato and Kurma.

  • 2 lebanese cucumber or any other cucumber. I used the lebanese as it has that crunchy crisp texture
  • 1 red onion
  • salt
  • sugar
  • optional: sliced red chilli
  • option: a little bit of white vinegar
Thinly sliced the cucumber and onion. Place all ingredients in a bowl. Add a little bit of salt and sugar and vinegar. Mix them well....

Wednesday, August 5, 2009

Nasi Tomato Part 2

This is the easy part....Chicken Kurma

  • 6 pieces of chicken thigh - marinate with tumeric and salt
  • 1 onion
  • 2 garlic
  • 2 inch of ginger
  • 4tablespoon of kurma powder - mix with water into a paste
  • 4 hard boiled eggs
  • 4 potatoes - quartered (pre-microwave)
  • coconut milk - depending on the desired consistency.
  • 1 cinnamon
  • 2 star anise
Blend the onion, garlic and ginger into a paste. Heat up the wok and deep fry the chicken until golden brown. Transfer the chicken into a plate. Drain some of the oil and leave about 2 tablespoon in the wok. Saute the blended onion, garlic and ginger with cinnamon and star anise until fragrant. Add the kurma paste. Stir and cook for few minutes ot until oil 'separates' or as my mom would say "pecah minyak'.
Add the chicken, eggs and potatoes. Lastly add coconut milk and season with salt.

Monday, August 3, 2009

Nasi Tomato Part 1

Ramadan will soon be here.... this is the time where the tastebud will long for spicy food...there'll be lesser of 'ang moh' cooking for me.
Miss the pasar Ramadan in Bangi, where I could get almost anything .... popia, all the kuihs, and the variety of food.....yum.....

  • 2 cups of rice... note 1 cup = 250ml.
  • 200ml of canned tomato soup
  • 200 ml of evaporate milk
  • 200 ml water - adjust acordingly
  • 1/2 inch ginger - thinly sliced
  • 1 inch cinnamon stick
  • 2 cardamon
  • 5 shallots - thinly sliced
  • 2 cloves of garlic - thinly sliced
  • 2 teaspoon of fennel seeds - ground
  • 2 tablespoon of ghee or butter
  • 2 pandan leaves
  • few sprigs of mint
Saute the onion, garlic, ginger, grounded fennel seeds, cinnamon and cardamon in ghee or butter until fragrant. Add salt, tomato soup, milk and water. Transfer the mixture into a rice cooker. Add rice grain and pandan. Once the rice is cooked, fluff it up and add the sprigs of mint...

the 'works'

Saturday, August 1, 2009

Almond Biscotti

I tried to make this when we were back in OUG, KL... instead of nice crunchy biscotti... mine - tak jadi and hard like batu ... I sort of gave up the idea of making it again...until recently Miss E decided to give it a go...and her biscotti was... far much better than mine.

  • 220g caster sugar
  • 2 eggs
  • finely grated rind of 1 lemon
  • 300g plain flour - sifted
  • 1/2 tsp baking powder
  • 150g whole almond - skin on
Preheat oven to 170C. Line a large baking tray with greaseproof paper.
Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick. Fold the sifted flour, baking powder and almonds, then use hand to lightly knead the dough on a floured work surface until the dough is smooth.
Divide the mixture into half. Form 2 long logs about 25cm x 5 cm wide and place on the prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to touch and slightly golden. Remove from the oven and set aside to cool completely.
Preheat the oven to 140C. Use a small serrated knife and cut each log on the diagonal in 0.5cm slices. Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely.