Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts

Friday, March 14, 2014

Bebek Betutu (Balinese Roast Duck)

What happened on Saturday 8th March, has left us numb, speechless, devastated and sad. 

Lets take a moment and say our prayer…

 that the MIGHTY one will help ease the pain the families are going through in this trying time. 
we hope and pray that they survive this catastrophe,
please … please lead them home to the waiting arms of their loved ones, 
and if it should be otherwise, 
please… please… send us some 'sign', some 'indication', at least something… 
so that the waiting families can have a closure to what happened to their loved ones on board.



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'Mom, what would you like for your birthday cake?' 
'Mom, what would you like for your birthday presents?

… questions... questions I get, as my BIG day approaches…

Million dollar questions…and as always… I do not know.
As I am inching towards half century, I noticed my "want" list is getting shorter!  If I were to rewind the clock to 30 years ago, my 'want' list could have tens of pages long… 
What else can I say: Age is stretching, list is shrinking!
… birthdays are about making memories with loved ones... 


….  this Balinese Roast Duck or Bebek Betutu I loved to say Bebek Betutu again and again…. it has a lovely intonation to it and so is the taste :) was cooked to perfection by my better half love struck

...and as to the question of my choice of cake? 
...I wanted a "cake" happy … a PANcake would be perfect!!! 
unfortunately, no one heed my request  tongue

Birthday cake

Yes…. I am counting my blessings … I have been given another year to celebrate with my loved ones. 


Bebek Betutu
(Balinese Roast duck in Banana Leaves)
adapted with changes from SBS- Food Safari
Click here to print

1 x 2kg duck (Luv-a-duck)
200g baby spinach, washed
1 cinnamon stick
banana leaves (I use frozen) - enough to wrap the duck (clean and wipe dry)

Seasoning paste
180g shallots
40g garlic
15g candlenuts
10g shrimp granules (belacan)
25g galangal (frozen was used here)
15g ginger
12g frozen turmeric (use fresh if available)
5g dried chillies
60g minced lemongrass (frozen is used in this recipe)
25g palm sugar
4g freshly grinded black peppercorn
8g coriander seeds, dry roast in a pan and ground
3 tablespoon lime juice
2 tablespoon canola oil
2 tablespoon water
3 teaspoon salt (or season to suit your taste)
3 kaffir lime leaves, finely sliced
2 bay leaves

bamboo skewer or tooth pick
  1. Pre heat oven to 180 C
  2. Wash and clean the duck cavity. 
  3. Pat dry with kitchen paper and put aside.
  4. Blend all the ingredients in the seasoning paste to a smooth paste.
  5. Add 1 tablespoon canola oil in a wok and fry the paste for 5 minutes. 
  6. Leave it to cool. 
  7. Season the whole duck, inside out with half of the seasoning. 
  8. Mix the other half of seasoning with spinach and stuff into the cavity with cinnamon stick.  
  9. Use bamboo skewer (tooth pick) to close up the opening of the duck. 
  10. Wrap the duck with banana leaves and foil.
  11. Roast in the oven for 1 1/2 hour then turn down the oven temperature to 120C for further 1 hour. 
  12. Unwrap the foil and banana leaves to brown the top of the duck.
I am submitting this post to Asian Food Fest: Indonesia hosted by Alice from I Love. I Cook. I Bake

Friday, November 22, 2013

Harissa Roast Chicken


I'm smitten with harissa sauce and blogged about it once (click here to view the old post) 
Again I was searching for store-bought sauce and again my search leads me to - no where!

I dont mind making the sauce, but it would be nice to at least have a taste of the 'original' sauce.
A commentor suggested to try making harissa sauce with roasted capsicum instead of chilli. Brilliant idea.


I have few capsicums in my fridge, took out a couple of them; red and yellow (I find these colours are the sweetest of all capsicums).
I set out to chargrill capsicum, early in the morning, as soon as I stepped into the house after sending  E off to the train station.
She hates capsicum, cant stand the smell, let alone eating!! She finds capsium repulsive.
By the time she came home in the evening, the chargrilled capsicum aroma has dissipated into thin air, the only aroma wafting through the house was the spiced up roast chicken roasting in the oven (no lingering aroma of capsicum)
She walked through the door with her daily/ritual question
"Mom, what's for dinner?" 
and I replied
Few minutes later, she asked again
"Mom, is there capsicum?"
Mom had to tell white lies with a straight face - "No"

but mom's straight face cannot fool her, one taste one bite, she knew...

The rest of us enjoyed our roast and will definitely have it again (minus capsicums for E)


Harissa Roast Chicken
click here to print
Serve 4

1 x 1.8kg chicken

Harissa sauce
1 red capsicum
1 yellow capsicum
1 tablespoon caraway seeds
1 tablespoon cumin seeds
4 cloves of garlic
¼ cup EVOO (plus extra 1 tablespoon to drizzle)
1 tablespoon sugar
2 teaspoon chilli paste
Salt to taste
  1. Wash and halved capsicums. 
  2. Drizzle some olive oil. 
  3. Place capsicums under the griller/broiler or over stove. 
  4. Grill under skins starts to blister and blackened. 
  5. Immediately wrap in plastic and leave it aside to cool. 
  6. Pan roast caraway, cumin seeds and garlic separately. 
  7. Finely ground cumin and caraway. 
  8. Peel off the capsicum charred skins. 
  9. Place capsicum, chilli, garlic, sugar, EVOO and spices in a food processor and process to a smooth paste. 
  10. Add salt to taste.
  11. Clean and pat dry the chicken. 
  12. Using a sharp pair of scissors, cut away the back bone and gently push it down to flatten (butterflied). 
  13. Loosen the skin and rub some salt in the cavity. 
  14. Rub harissa sauce all over and in the chicken cavity as well as under the skins. 
  15. Refrigerate for 3 hours or preferably overnight.
  16. Take out the marinated chicken an hour prior to baking to bring it to room temperature.
  17. Pre heat the oven to 200C (and if you are using Circotherm oven, set it to Circo-roasting; temperature 170C). 
  18. Roast the chicken for 45-50 minutes (until the juice runs clear when skewer is inserted in the thigh and breast). 
  19. Serve with vegetable couscous salad (click here to view)

Friday, November 1, 2013

Golden Fried Wontons

Wishing all my readers who celebrate Festival of Lights ....


Re-visiting an old post...

I did a post on 'Wontons' in 2009. 

I wasn't into measuring any of the ingredients (well.. that was during my early blogging days).
All measurements was pretty much "agak-agak" (approximation...). My targetted audiences at that time were my 2 kids.
It was done intentionally...don't tell anyone... best not to let them know (one dont read my blog and one seldom browse... but some day, one day, they will)
...soon, few years from now, if they ever needed help with ingredients or on 'How to cook...', then they just have to pick up the phone and call "Mommmm..."... well, this mom can only hopepraying.
At least this mom (who is going to be old and decrepit)  get to hear from them whistling

But things change, this blog is now for public viewing, my agak-agak measurement is no longer practical  ... 


Golden Fried Wontons
click here to print

50 g carrots - finely diced
40 g water chesnuts (optional but it adds a nice sweet crunch) - finely diced
2 dried chinese mushrooms - finely diced
100 g prawns (optional) - finely chopped
300 g minced chicken

1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon cornflour
1/2 teaspoon white pepper

a packet of wonton skins (freezer section from Asian grocer) - placed in the fridge overnight
125ml water mix with 2 teaspoon of cornflour
2 cups of oil for deep frying
  1. Heat up oil in a wok or medium saucepan. 
  2. Mix carrots, water chestnuts, mushrooms, prawns, chicken minced and seasoning. 
  3. Scoop about 1 teaspoon of the chicken mix on to the wonton skin. 
  4. Dip finger into the cornflour mix and go round the edges. 
  5. Fold diagonally and press to seal. 
  6. Again dip finger into cornflour mix and dab the 2 edges and bring it together and press to seal.
  7. See pictorial below to have a better understanding of folding a wonton.
  8. Fry in batches until golden in colour, dish it out onto absorbent kitchen paper.
  9. Serve immediately.
note : you can either freeze the left over chicken mince mix for the next wontons session or roll into balls and use chicken mince balls as one of the ingredients in soup.

Friday, September 6, 2013

Spring and Ayam Percik (Malaysian Flame Grilled Chicken)

Spring ...

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Oh, give us pleasure in the flowers to-day;
And give us not to think so far away
As the uncertain harvest; keep us here
All simply in the springing of the year.

Oh, give us pleasure in the orchard white,
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilating round the perfect trees.

And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still.

For this is love and nothing else is love,
The which it is reserved for God above
To sanctify to what far ends He will,
But which it only needs that we fulfil.

 ~Robert Frost (1915)

The above photographs were taken around Lake Monger, Perth. 
The sign of Spring with the Coral flame flowers in full bloom. 


Ayam Percik, literally translated … means ‘Splash Chicken’…why so…I really don’t know but my guess is as follows.
Ayam Percik originated from Kelantan, a state in the Northeast of Peninsular Malaysia bordering Thailand. The chicken pieces (or whole) are marinated in half the sauce and cook over slow open fire. The remaining sauce will then liberally brush onto the chicken to keep it moist and from being charred.

Basting the chicken with the sauce causes the dripping sauce and fat/oil onto the open fire which generates tiny sparkles and splashes of oil. These tiny splashes are known as ’Percik’ (in Malay).
This is my take on Ayam Percik, it is quite laborious but the taste is well worth all the hard work.


Ayam Percik (Malaysian Flame Grilled Chicken)
Click here to print

4 pieces of Maryland chicken (approximate weight 1.4kg)

Marinate the chicken
½ tablespoon coriander seeds
½ teaspoon fennel seeds
½ tablespoon cumin
½ teaspoon chilli powder
½ teaspoon turmeric

1-2 pieces lemongrass (approx 75-100g) – coarsely chopped
1 red onion or 150g in weight – coarsely chopped
15 g garlic
10 dried chillies –washed and soak in hot water
25g fresh turmeric
3 candlenuts
15g galangal
½ cup cooking oil
2 pieces tamarind rind
200ml coconut milk
1/4 cup sugar
Salt to taste
  1. Washed and pat dry the chicken pieces.
  2. Ground the spices and rub onto the chicken, both side and under the skin.
  3. Marinate overnight in the refrigerator. 
  4. Cooking the sauce
  5. Blend all the spices with 100ml of coconut milk (except tamarind rind) into a smooth paste. 
  6. Heat up oil in a saucepan or wok.
  7. Add the blended spices into the wok.
  8. Keep stirring and cook until fragrant and you are able to see traces of oil known as oil split.
  9. Add remaining coconut milk and tamarind rind.
  10. Keep stirring until the sauce thickens.
  11. Add sugar and salt to taste. Note that the sauce should be creamy, tangy, spicy and sweet.
  12. Spread half the sauce onto the marinated chicken, making sure that some goes under the skin too.  
  13. Marinate for at least 3 hours. 
  14. Pre-heat the oven to 200C
  15. Arrange the chicken pieces on baking tray in a single layer.
  16. Roast for 40-45 minutes.
  17. Then transfer the chicken to the Barbeque pit.
  18. Brush the chicken pieces with remaining sauce and cook for another 15-20 minutes in low fire or until the chicken is cooked and slightly charred.
  19. Serve with steam rice 
Note: I pre-cooked the chicken in the oven. As much I love the charred sauce but too much burnt/ carbon could be detrimental to our health.

Friday, August 16, 2013

Satay Pie and Bell Rapids


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Thank you everyone for the Eid-ul-Fitr wishes.
You have made our Eid celebration a joyous one big grin.
This is our 9th year celebrating Eid, far from homeland. It has been awhile since....sad

I am hopeful that one day, we'll be able to celebrate Eid with family and friends in Malaysia.

... however this year. we didn't put much thinking and planning like previous years. I was still baking cookies (when everyone else has stop!!) on first day of Eid.
Under "normal circumstances", we'd be busying over the stove to cook something special to feast on the first day, but this year was a bit different.
I was running behind schedule because....

...we had a guest, an exchange student from Japan, staying with us for 10 days.
He was here on D's invite (Uni / Japanese High School arrangement), for D to improve his Japanese speaking skills and for his Japanese guest to learn English.
Most of their time were spent between Uni and home... that little window of free time they had, a group of them (there were 5 students/ 5 hosts) made a trip to the zoo, AQWA and King's Park.

I love Perth, I think its the best place for people like me to take things slow in life, but for the younger ones, Perth is a 'Nothing happening' city. Furthermore, one can wonder around and discover Perth in 1 1/2 day. 
Its not a big city and definitely not big if you are into shopping ...whistling

On the day that D was busy with his laboratory work, his guest was unable to tag along, we decided to take him out to Swan Valley ... and of course, our first stop was my favourite place ~
Bell Rapids.

Most of our visits to Bell Rapids, was either in late Spring early summer or Autumn, never in winter. Water would be trickling down, no sign of rapids anywhere  

But this time... Bell Rapids was at its fullest big grin

Great place to have a picnic when its not raining or a place to escape and find some peace of mind, except when you happened to bump into a bunch of school kids practising white water rafting like the photo above....raised eyebrows

Imagine ...
... sitting by the riverbanks... the sounds of water rushing down at a velocity crashing onto rocks, birds chirping happily, and there you are soaking it all in, with a good book or having a quiet conversation; reflection of the past, plan for the future etc... and not forgetting a little something to bite ...
I could spend whole day here happy


Sadly... all those mentioned above, did not take place, no picnic! as both H and I were on our last 2 days of fasting... and our guest had limited time as he was due to fly out the next day!

But we managed to make these Aussie~Malaysian fusion pies, for our guest to taste and remember his visit to Australia, his time with Malaysian family and hopefully, he could imagine himself by the Bell Rapids riverbank, with a good book and a pie in his hand too  winking

Satay Pie
makes about 8
Print recipe here

640g chicken thigh - diced
1 brown onion - diced
2 teaspoon lemongrass - finely chopped
2 tablespoon fresh coriander - finely chopped
2 teaspoon coriander seeds- ground
1/2 teaspoon fennel seeds - ground
1 teaspoon cumin seeds - ground
1/2 teaspoon ground tumeric
50-60 g peanut butter
2 teaspoon sugar
1 tablespoon plain flour (if required)
salt to taste

2 sheets storebought Puff Pastry
2 sheets storebought Shortcrust pastry.

  1. Saute onion for 5 minutes. 
  2. Add grounded spices and lemongrass and stir until fragrant. 
  3. Add diced chicken and cook for 10-15 minutes or until chicken is cook through. 
  4. Add peanut butter. 
  5. Stir through. 
  6. Add plain flour to thicken (if necessary as peanut butter will do the trick to thicken the mix). 
  7. Add sugar and salt to taste. 
  8. Remove the pot from heat and mix in freshly chopped coriander. 
  9. Leave it to cool.
I am using pie maker.
  1. Using the cutter provided, cut out puff pastry (smaller cutter) and shortcrust pastry (bigger cutter). 
  2. Heat up pie maker as per instruction. 
  3. Line the bottom of pie maker with shortcrust pastry. top up with Chicken satay filling. 
  4. Cover with puff pastry. 
  5. And cook as per instruction in the manufacturer's manual.

Thursday, August 1, 2013

Chicken Xiu Pao


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Before I start blabbering ...
I would like to made it clear that these Xiu Pao are not something that I recently baked. It was 'sitting and waiting'... in one of my folders in my hard drive for almost 2 months now.
There are few more; recipes/photos that needed me to type and tweak

When my 'post productivity' came to halved of what I used to post in my early days of blogging (those were my crazy days, in year 2009-2010), I wanted my blog to reflect our life and not just about food preparation per se...

I drew up a plan, a workable plan... a flow chart:

I cook - shoot - process the photos - type recipe and gist of story - click Publish 

(before the next cooking/photo shoot session) ...somehow, my flow chart got 'clogged up' by this big giant ugly thing... called "Procrastination"


Procrastination rarely popped into my 'vocabulary' before... but now, it seems to be creeping up on me, just like age and gray hair slowly taking over my wits' end

...  and because of IT  ie Procrastination, I have yet to start baking Eid-ul-Fitr cookies... 6 to 7 days left worried

Chicken Xiu Pao (Makes 20) 
dough recipe adapted from Pasar Malam Delights
Clik here to print recipe

300 g chicken thigh -diced
1 clove garlic - chopped
2 tablespoon oil
1 tablespoon kecap manis
1 tablespoon oyster sauce
3 tablespoon char siew sauce - store bought
1 1/2 tablespoon plain flour
2-3 tablespoon water
2 teaspoon sugar - if required
1 tablespoon sesame oil

Dough A
220 g plain flour
110 g vegetable shortening

Dough B
370 g plain flour
2 tablespoon custard powder
4 tablespoon sugar
1 teaspoon salt
1 teaspoon bicarbonate soda
100 g vegetable shortening
75 g margarine
150 ml water

1 egg mix with a pinch of salt - lightly beaten
toasted sesame seeds for sprinkling.

Preparing the filling ...
  1. Heat up frying pan and saute garlic until fragrant. 
  2. Add diced chicken, and cooked until it is slightly pinkish. 
  3. Add sauces and simmer on low heat for 5 minutes or till chicken is fully cooked. 
  4. Mix plain flour with water and pour into the simmering pot. Keep stirring till the mixture thicken. 
  5. Taste and add sugar if required (Tastewise: the mix should be on the sweet side). 
  6. Take off  heat and add sesame oil. 
  7. Give it a good stir through. 
  8. Set aside to cool.
Now on to the Dough(s) 
Dough A 
  1. Mix the 2 ingredients into a mixing bowl and knead into a dough. 
  2. Set aside to rest for 10 minutes. 
  3. Weigh and divide the dough into 20 equal size balls.
Dough B
  1. Mix all the dry ingredients into another bowl. 
  2. Add in shortening and margarine. 
  3. Rub with the dry ingredients to resemble bread crumbs. 
  4. Add in water (50 ml at a time) and knead into a smooth dough.  
  5. Set aside to rest for 10 minutes. 
  6. Weigh and divide into 20 equal size balls. 
Now on to the nitty gritty part...
  1. Pre heat oven to 180C. 
  2. Slightly flatten dough B and wrap around dough A. 
  3. Using a rolling pin and carefully flatten into an almost rectangular strip. 
  4. Roll strip up neat and tight ('cigar' like shape)
  5. Roll again (along the length of the 'cigar' ) to form a similar rectangular strip, and roll up neat and tight. 
  6. Push in both ends gently into an 'almost' cube form. 
  7. Leave it to rest for 10 minutes. 
  8. Roll it out again into a disc. 
  9. Place the meat filling in the centre and carefully wrap around and seal. 
  10. Arrange onto the baking tray with the sealed side up and glaze with egg wash. 
  11. Sprinkle with sesame seeds.
  12. Bake for 20-25 minutes until golden in colour.