Friday, July 27, 2012

Glass Noodles in Oxtail Stew


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Kids are back to school this week.
And as for my son, this term will be his last term, to be in the school/class room environment.
Last night, we were talking over supper... about his plan, his future, which University, what course, where he intends to go to and so forth. We touched on the topic on which part of Australia that they would likely end up studying hence living...
Suddenly... E said... 
"If I were to leave WA and live in the Eastern States... I'd miss my Alarm Clock
with her arm stretching out to pat my back...looking at me with her cheeky smile. batting eyelashes




Yes... I would definitely miss her... miss annoying her every morning... with my every 10 minutes listening, checking whether she is out of bed, getting ready.
Screaming at the top of my lungs "Its time to go" at the garage door...hurry up! ready to leave, with her replying 'I am coming' and yet, she is no where to be seen...
Still no sign of her in the next 5 minutes... but 'I am coming' could be heard coming from somewhere in the house.

She gets my adrenalin pumping every morning... I do not need caffeine for that extra boost.
We are totally opposite... I must be either early or on time... whereby the word : Time is erased from her vocabulary...rolling eyes



I am going to miss my son too, if he decided to further his studies to the Eastern States... will miss cooking this bowl of noodles with lots and lots of beef, beef rendang and many more... this boy loves his red meat.


Recipe (serve 6-8)

Ingredients A
1 kg oxtail (get your butcher to cut into 3cm pieces)
1 kg chuck bones
4 dried chillies
2 brown onions- wedge
8 garlic cloves - peeled and smashed
2 inch ginger - smashed
2 teaspoon hot black bean paste
4 tablespoon miso paste
2 tablespoon raw sugar
1 cup light soy sauce
2 large bay leaves
4 /12 tablespoon dark caramel soy sauce
2 carrots - cut into chunk
1 large white radish - cut into chunks
Salt to taste

Ingredients B 
Spice bag
4 star anise
1 teaspoon fennel seeds
1 fresh mandarin orange peel
2 teaspoon peppercorn mix
1 cinnamon stick

Ingredients C
Preserved vegetable (from Asian Grocer)
3 fresh chillies - 1 to be finely chopped and 2 to be thinly sliced
500g  glass noodle (large packet found in Asian grocer) 
Spring onions - thinly sliced
Baby Bok Choy - washed and steam

  1. Wash the preserved vegetables and squeezed out as much water as you can. Cut the vegetables into thin strips (perpendicular to the stalks). Check on its saltiness. Finely chopped 1 fresh chilli. Mix the chilli into the preserved vegetable. Add sugar and a squeeze of fresh lemon.
  2. Using a piece of muslin cloth, wrap and tie the spices (in Ingredients B) to make a spice bag.
  3. In a 6 liter slow cooker - arrange the chuck bones and oxtail at the bottom of the pot. 
  4. Add in spice bag. 
  5. Add water to just about covering the oxtail and chuck bones.
  6. Cook on HIGH for 4 hours or on LOW for 6 hours or until the meat is tender and just about to fall off the bone. 
  7. With the slotted spoon, gently dish out the oxtail and chuck bones onto another heatproof container. Cover with foil, to keep the meat moist.  
  8. Add dried chillies, onions, ginger, bay leaves, carrots and radish to the slow cooker.
  9. Mix black bean paste, miso paste, dark caramel soy sauce with 1 cup of light soy sauce. Pour the soy mix into the slow cooker. 
  10. Cook on HIGH for at least 2 hours or until carrots and radish are tender. Add hot water if necessary (about 1 cup)
  11. Season to taste.
  12. Soak the glass noodles for few hours, drained. 
  13. Divide glass noodle in individual bowls. 
  14. Ladle the hot boiling soup into the bowl (thus will cook the glass noodle). 
  15. Garnish with oxtail, beef pieces, baby bok choy, some fresh cut up chillies, spring onion and preserved vegetables.
  16. Serve immediately


Wednesday, July 18, 2012

Kashmiri Cashew Chicken


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I would like to give everyone a BIG BEAR HUGS big hugand THANK YOUs for your tremendous valuable support... kiss
My humble blog has made it to the top 100... woohoo... I am at no 68 dancing

check out my profile here

In Malay ~ Terimakasih daun Keladi... kalau boleh... nominate and undi la lagi winking


This came as a surprise... I first knew that I was in the top 100, when I noticed links originated from Babble ~ viewing my page... Curiosity always gets the best of me... I followed the 'smell' ... link.
I jumped in delight... I just stopped shot of screaming my lungs out..  hee hee
I would have had angry neighbours knocking at my doorangry, if I did just that, at 6 o'clock in the morning...


Cooking, photography and blogging has become part of me. I hope to continue this 'Passion' for many years to come...

I treasure your friendship ... your words of encouragement gives me strength ... and  your supports towards  my blog: "From My Lemony Kitchen" and I ... are most valuable...

Once again...
Thank Youkiss
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Wishing my Muslim readers…
Ramadan Kareem
May Allah bestow his blessings upon us all

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Recipe (serve 6)

1.5 kg chicken drumsticks
6 cardamom pods
1 tablespoon coriander seeds
1 tablespoon cumin
2cm cinnamon sticks
1/4 teaspoon peppercorns
6 cloves
100g cashew nuts
100g almond 
1 brown onion - chopped
4 cloves of garlic - chopped
5 cm of fresh ginger - grated
1 teaspoon tumeric
125ml chicken stock
400ml plain yoghurt
1/2 teaspoon saffron - soaked in 1 tablespoon of hot water
2 tablespoon of vegetable oil

  1. Dry roast coriander, cumin, cardamom pods, cloves separately until aromatic. 
  2. Crushed the cardamom pods and remove the seeds. 
  3. Grinds the roasted spices with cardamom seeds into a fine powder. 
  4. In a small bowl, mix saffron with 1 tablespoon of hot water. Set aside.
  5. Blitz the almonds and cashew in a food processor into a semi fine powder. 
  6. Heat up vegetable oil in a saute pan and saute the onion until golden brown. 
  7. Add garlic, ginger, chicken and tumeric. 
  8. Rapidly stir for 5 minutes to coat and seal the chicken. 
  9. Add the ground spices, chicken stock and simmer for 40 minutes.
  10. Stir ground nuts into yoghurt. Add yoghurt mixture and saffron into the pan. 
  11. Stir and bring to boil. 
  12. Then simmer uncovered for another 10 minutes. 
  13. Season with salt to taste.


Tuesday, July 3, 2012

Cardamom Tea

spice-tea
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"Do come in, please have a sit and I'll make you a cup of tea...it will calm your nerves"... said Mr Sayeed, as he ushered us into his living room. 
There we were... 4 girls, far away from home, at Mr Sayeed's door steps, shaking and shivering....We had our moments... our hair raising moments during our first 3 months in Derby, UK.

It started out with our first rental house in Walbrook Road... arranged by the College. We were excited, the house has 4 bedrooms, fully furnished with gas heater, sizeable kitchen and backyard plus a cold dark cellar.


Things were peachy rosy until one day,  we were in the midst of preparing our dinner, there was a loud THUMP! THUMP! THUMP! someone banging on our door. Outside, stood 2 policemen... looking for 2 men and their last known address was... you guess it right!!! Our House!!!  
Being young and naive from 'kampung' (village) plus watching too much of Hollywood 'suspense, scary, thriller' movies... Hello...Policemen and photos of 2 unruly looking men... just dont gel with ME!!!
THAT gave us a scare... we panicked, felt uncomfortable living in the house with cold dark cellar, you never know what's lurking or who is waiting for us down there, so we fled the house to Mr Sayeed's...  one day... I'll blog about 'How we met Mr Sayeed"... may be... 
He managed to get us another house ~ Richmond Road.


Our first winter in Derby was approaching, it was cold and days were getting shorter, and one of my housemates, N, was feeling under the weather, she cut class and went home earlier to soak in warm bath. 

Then things started to go 'Bump in the Night'... really went bumping... 

As we walked through the front door, she gave us the puzzled look.. 
'Where did you go?' N  asked... 
'We just got home from class' was our reply. 
'Oh, I thought you were back home while I was in the bath, as I heard your chitter chatter...'
 it was our turn to give her the 'blank' look ...
'Oh perhaps it was the neighbour...' she said to pacify her nerves. 
We shrugged it off... having the same thoughts as she did...but only to be 'traumatised' again the following week... 

It was late at night and I was sleeping soundly in my room. Suddenly, I was awakened by my friend, A,  whose room was adjacent to mine, she emerged from the adjoining door, panicking and shivering ... 
'There was 'something' in my room... and that 'something' was shuffling to and fro and around my bed...ruffling the papers in my folder'... 
Blood rushed to my head, my heart was pumping so fast that I felt like its going to burst out of my chest...Sleep evaded me that night... I stayed awake... listening....and listening... just in case.


The very next day...we marched to Mr Sayeed's ...told him what had happened. He immediately moved us to another house... but there was one other problem with the house in Hastings Street...it was not 100% ready, there was no heater, no gas, no furniture... just electricity.  Luckily it was only temporary arrangement... otherwise I wouldn't be here typing away ... I would have died of hypothermia back in 1983...
Finally, we settled happily at Joseph Street until our summer holiday... No more dramas...


Cardamom tea...
Everytime we 'ran' to Mr Sayeed's house... we'd be served with Cardamom Tea. His wife would busied herself in their tiny kitchen... and in no time we'd be reaching out to the cuppa... It tasted weird at first... me and cardamom were like 'bestest enemy'... but soon we acquired the taste of cardamom in our tea...

Cardamom tea... this drink... took me back to Mr Sayeed's living room, sipping a mug of piping hot Cardamom Tea and  our hair raising stories to share...
Cardamom tea that Mrs Sayeed would offer us whenever we stopped by to pay rent or just to say 'Hello'


Recipe serve 2
500ml full cream milk
4 pods of cardamom - crushed
2 teabags
Raw sugar
  1. Add milk, crushed cardamom and teabags in a milk pot. 
  2. Bring the heat up to a gentle simmer for few minutes. 
  3. Take off from heat and set aside. 
  4. Let the tea steep for few minutes. 
  5. Scoop off any milk scum that may form. 
  6. Add sugar (I have my tea without sugar)
  7. Serve immediately 


This post is dedicated to my housemates in Derby, England ~ N, A and Z...  you know who you are... with lots of love and sweet memories....