Friday, December 30, 2011

Rock Melon Sago Sweet Soup

It has been ages ever since I last made this. No choice, you have to made your own cause you can't easily find this kind of mouthwatering desserts anywhere. These are commonly serve in restaurants back in the 80's & 90's but not sure about it now.  And it has to be rock melon, not any other honey melon for replacement. I'm not sure why but it just doesn't taste right with other fruits.

See, this is a beauty. It was gifted by a new friend yesterday. Thank you, Sir and to your Mrs. too. Both the melon & rambutans are very juicy & delicious. Guess, I did make good use of the melon huh! I cut and diced every single inches of it just for the sweet soup. And here's what I did.

Ingredients for Chewy Bite :
3 tbsp   tapioca starch
2 tbsp   water + one drop red food colouring

Method :
(1) slowly addwater mixture to tapioca starch till well combine.
(2) prepare a pot boiling water and a bowl of tap water at the same time..
(3) then carefully drop the tapioca mixture to the boiling water bit by bit by using 2 small teaspoon & let simmer for a while..
(4) remove chewy bite to the prepared tap water once it turns transparent. Leave cool.

Ingredients for Sweet Soup :
6 cups   water
2  pandan leaves (screwpine leaves)
140gm   sugar
*100ml  thick coconut milk

Method :
(1)  Put together water, pandan leaves & sugar in a pot and let to boil till sugar completely dissolved.
(2) off the heat, stir in coconut milk and leave cool completely before kept refrigerated. And discharge the leaves before adding in the chewy bite & cooked sago.

# 100gm   sago (plain or with colour)

Method :
(1)  soaked sago with tap water for about 60 mins.
(2)  drain and then by using the same pot of boiling water with the heat off, pour in the soaked sago and stir for 10 seconds.
(3) then quickly drain off the boiling water and keep them to a bowl of tap water.
(4) Let them cool and drain, before adding to the chilled sweet soup.

Remember only drain both sago & chewy bites and then mix them in, once the soup is chilled enough to be serve. Errrrr..... coconut milk is fattening! Nope, I'm not going to calculate it. Actually, just taken two bowls of it. haha.... Hubby not in, so I'm having his share as well. :P However, I hope you all are having a great day.
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Wednesday, December 28, 2011

Thai 7 Spices Baked Chicken

Have anyone of you ever heard of Thai 7 Spices?  I did spotted the recipe somewhere before but have forgotten where about. And then lucky me, Ann @ PigPig's Corner sent me a bottle of it with a total SURPRISE enclosed together a few other wonderful ingredients before she shifted over to Singapore. Ann, thank you very much. I can finally find out how it is actually taste like. OK now back to the spices! The ingredients used in this particular spices included cumin powder, dried garlic, red chili powder, green pepper powder, onion powder, star anise powder, cayenne pepper, cloves powder and sugar, salt & pepper to taste. Actually, I was quite curious why it calls Thai 7 spices? Because I don't see any kaffir lime leaves, lemongrass nor ginger flower is used. But one thing is, it does taste really really good. 

So, here's what I did.

Ingredients :
4 pcs  chicken thigh
4 large potatoes, sliced
some sesame oil
salt & pepper to taste
*1 tspn   mixed herbs (for topping the sliced potatoes)

Method :
(1) marinade chicken meat with salt & pepper.
(2) then rub Thai spices to all the chicken meat, keep aside for 30mins.
(3) place all the meat and all the sliced potatoes to baking tray, then sprinkle on salt & mixed herbs for extra flavouring.
(4) finally, bake at preheated oven 195'C for about 45-60mins or till brown.

It tastes more like a Western & Asian fusion flavouring. And it has a nice touch of spiciness that I love about. If anyone of you are interested in trying your own, you can just combine all the ingredients that I've mentioned as the above and give it ago (well, it just a! hehe....) or you may just order a bottle from the site as given. Have fun!
And not forgetting to wish all my readers.  HAPPY 2012 !
chicken, thai spice,) 

Saturday, December 24, 2011

Mocha Mud Cake

Ooooo.....we are just 2 days away from Christmas! Can you believe it? I am so excited like everyone of you even though I'm not celebrating it. haha..... I know most of you are still rushing around for some last minute X'mas gifts or baking like crazy for the coming giveaways. And most of all, not to miss out the X'mas decorations! Well, still you need to slow down and take a deep breathe for a couple of minutes.....or you may  take a few minutes to enjoy a slice or two of your own sweet bakes. I am actually extremely busy doing my year end housekeeping for the past few days. It was hard especially during this kind of season. It has been raining for one whole week already on and off. The weather is turning chill. So, I ended up ironing all the half dry clothing which has been hanging around for the past 2 days.And yet more laundry need to be done too! Yes, I definitely need a.......break.

Guess, you know what I had ! ha.....

Ingredients :
250gm butter
150gm dark chocolate, chopped
2 tbsp instant coffee powder
1 cup milk
1-1/2 cups sugar

2 cups all purpose flour
2 tspn baking powder
2 eggs, lightly beaten

Method :
(1) melt ingredients (A) without boiling.
(2) transfer the melted mixture to a big bowl and leave to cool for 15 mins.
(3) then stir in ingredients (B) and mix well.
(4) pour batter to a 8" tray lined with parchment paper.
(5) bake at preheated oven 170'C for one hour & 30 mins.

Without hestitation, this round I placed the baking tray on the lower deck and slot in another tray over the top deck to minimize the direct heating from the top. Or you may cover the top with an aluminium foil and remove it later on.
Honestly, I at least need an hour of break to enjoy my sweet baked with a cup of white coffee. Don't be mistaken ! White Coffee isn't mean the coffee is white in colour but just the name for one of our local coffee. The coffee actually tastes quite similar to cappuccino. Our local coffee has slightly different flavour compare to the western one. Maybe because of the way how they process the beans. However, do have fun and enjoy this festive season with laughter. And be blessed !
Here's an early greeting to all my readers :
(cake, dessert)

Monday, December 19, 2011

Bacon & Cheese Muffin (Non-Halal)

Sorry guys that I have went missing for the past whole week. I was away for a short holiday actually. Miss you all very much too! Glad that I'm finally back. Hopefully, will be able to catch up with all of you very very soon. Gosh, just imagine how time flies. Christmas is just a couple of days ahead. I'm sure everyone of you are extremely busy with all the baking and decoration kind of stuffs. Actually, I'm too planning to do the cleaning up these few days, before school reopen soon. In addition, we're celebrating the Chinese New Year quite early in the coming year which falls on the 23rd of January 2012. Just about one month away! During this kind of hectic season, it's always great to make something quick & simple. And yet filling, to provide us enough energy for the first half of the day. I was gifted a packet of bacon weeks ago and thought of using it before expired. For non-halal baker, you can always replace bacon with chicken sausage.

So, here's what I did.
Ingredients :
2 cups all purpose flour
1 tbsp baking powder
1/2 tspn salt
5 tbsp sugar
1 egg
1 cup milk
1/3 cup corn oil
1 bell pepper, cut in chunks
1/2 cup chopped pan fried bacon
1 cup shredded cheddar cheese (keep some for topping)
1/2 cup chopped onion

Method :
(1) combine all dry ingredients included bacon, cheese, onion & bell pepper into a big bowl.
(2) in another bowl, stir together milk, egg and oil.
(3) then, slowly stir milk mixture into dry ingredients till well mixed. (do not over mix the batter)
(4) place batter to well coated muffin cups and top with some shredded cheese.
(5) finally, bake at preheated oven 200'c for about 20 mins

These muffins are really tasty and keep me going. The sweetness of onion & bell pepper is amazing. And the smell of cheese, simply something that I'm dying for. :o) I'm suggesting some addition of spring onion if possible. I bet it tastes even better. Ok Ok enough for food ! Seriously, hope you all will have a great week ahead and enjoy the festive mood......probably dancing in the kitchen ! It will definitely helps to keep you moving especially during this cold season. So, have fun!
( bacon, muffin, savory muffin, cheese )

Saturday, December 10, 2011

Non Dairy ~ Crispy Green Pea Cookies

Cookies always one of our favourite snacks at home. And most commercial cookies are very buttery and contained of all kinds of additional flavours which I think it isn't very healthy when over consumed. So, it's still best to make some healthy snacks at home once in a while. I found this recipe some time ago and totally in love with it, once it mentioned no plain flour & butter is used.. My mom is not a butter person, so this is just perfect for her.

Ingredients :
1 cup    green pea flour
3/4 cup   semolina flour
5 tbsp    corn flour
3 tbsp    wheat starch (tung fun)
1 tspn    baking soda
1/2 tspn   salt
200gm    shortening
3/4 cup   sugar
2 large eggs

#for topping : 3/4 cup roasted pistachio chunks or roasted coconut shreds

Method :
(1) in a big bowl. combine salt, all flour & starch and mix well.
(2) cream shortening with sugar till fluffy, then add in eggs and beat till well combined.
(3) now, stir in the dry ingredients till everything well mixed.
(4) place batter into piping bag and pipe batter onto baking tray.
(5) top prepared batter with pistachio chunks or roasted coconut shreds.
(6) finally, bake at preheated oven 175-180'C for about 10-12mins or till brown.
(7) leave them cool before removing them.

These cookies are really really crispy and flavourful.......and less buttery as well. I have never tried anything like this before. The texture is totally different from the one made by plain flour. I think you shouldn't miss this out. Probably, this will be one wonderful & healthy gift for friends & family members during the coming festive season too. Enjoy & have fun!

Wednesday, December 7, 2011

Baked Tandoori Chicken

Tandoori chicken is one famous Indian cuisine over here in Malaysia too, other than India. The restaurants usually will pair this grilled meat with naan bread. I seldom eat tandoori chicken which serve at the restaurant. I always think the way they grilled it is too dry and the meat is not tender enough. So. decided to attempt my own version at home by baking it. Don't you think they look juicier & tender ?

So, here's what I did.
Ingredients :
1 kg  chicken, cut into bite size
1 cup  yogurt
4 tbsp   garam masala
1 tbsp   cayenne pepper powder
1 tbsp   chili powder
1 tspn  turmeric powder
salt to taste
1-1/2 tbsp  minced garlic (2 tspn garlic powder)
1 tbsp minced ginger (2 tspn  ginger powder)
* 1 lemon juice (optional)

 Method :
(1) combine all spices and mix well.
(2) now, marinade chicken meat with all the ingredient for 30 mins.
(3) then bake at preheated oven 190'C for about 45-60 mins (depends on sizes).

You can definitely serve this to all your guests during this coming festive season with just a quick touch. Hassle free and delicious too....even without the lemon juice.
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Friday, December 2, 2011

Turkish Summit Bread

Have you guys been to Turkey before? I haven't! After google for a while, I decided to make this Turkish bread. This is Turkish Summit Bread which is usually serve as breakfast in Turkey. Some also calling it as Turkish Bagel. They only used very little ingredients on this bread and yet tasted so delicious. Believe me, it is really really tasty. I hope one day I can visit to Turkey and enjoy the food there for real. :o)

And here's the recipe.
Ingredients :
3-1/2 cups   bread flour
1-1/2 tspn   salt
400ml   water
2 tspn   yeast

Ingredients for coating :
3 tbsp  hot water
1-1/2 tbsp  molasses / black treacle
(combine hot water & molasses together and mix well)
*1/2 cup  sesame seeds

Method :
(1) combine yeast with 100ml water and set aside for 5 mins.
(2) in a big bowl, combine flour, salt and remaining water, then add in yeast mixture and stir to form a sticky dough.
(3) leave dough aside for an hour or till double in size, keep dough cover with a damped tower.
(4) once it's ready, fold dough for a number of times.
(5) then place dough to a floured working table, divide dough into 24 portions.

(6) slightly pull dough into string shape for about 5" long and coat each dough with flour.
(7) now, plait dough by twisting 2 strings dough together and join both end together to make a circle.

(8) brush dough with molasses mixture then coat with sesame seeds.
(9) without further proving, bake at preheated oven 220'C for about 20 mins or till brown.

I was so amazed by the look of the bread and after taking my first bite.....I even loving it more. The crust is totally irresistible. It's really was sweet at first, then..... it was the tasty roasted sesame....and then the chewy fragrant texture of the bread. Errrrr......Isn't that sounds fabulous to you too! I ate two. Really can't help it! haha.... I'm sure you will too. Enjoy.

Tuesday, November 29, 2011

Cucur Ikan Bilis @ Dried Anchovies Fritters

Yesterday, hubby made a special request. He wants to have this anchovies fritter for today's tea break. This is a very simple & easy to prepare recipe. I'm sure anyone of you can do it too. This kind of fritter is normally serve as a snack during older days, where we have not much to get from the stall. We can feed whole lot of people from 1kg of flour, saving lots of money. :o)

And here's what I did.
Ingredients :
2 cups  all purpose flour
1 tbsp  sugar
1 tspn   salt
1/2 tspn  cumin powder
1 tspn   baking powder
1 cup   water
1 large onion, thinly sliced
1 red chili, chopped
50gm  dried anchovies (fried till golden brown)
*cooking oil for frying

Method :
(1) combine flour, sugar, slat, cumin  powder & baking powder in a big bowl.
(2) stir in water to the dry ingredients and mix well.
(3) now, add in sliced onion, chili & fried anchovies and stir well.
(4) finally, fry batter till golden brown and serve warm with chili sauce.

By the end of the preparation, I have to make another batch cause hubby has invite some friends over. They polished everything up in just a few seconds.

*I'm sending this to Shaz & Suresh @ Muhibbah Monday Malaysia.

Sunday, November 27, 2011

Black Forest Coffee Cake

Just imagine how time flies! It's already end of November and X'mas is just a couple of weeks away. Xmas is always an exciting festive season. Though I'm not celebrating it, I love the festive mood so very much. It always a joy listening to those X'mas songs, while I enjoyed playing with my bread dough. I am actually making some coffee cake for the weekend. It's great to have something warm & fresh from oven during the weekend when everyone is home. I'm not sure if anyone of you know why it is called a cake and not a bread eventhough it looks like a bread. Well, coffee cake is actually meaning bread or cake that is flavoured with sweet frosting, cinnamon, fruits or nuts topping, and it is served during tea time. So, got it! :o)

Ingredients for bread dough :
4 tspn   yeast
3 tbsp   sugar
1/2 cup   warmed water
1/2 cup   thick cream
3/4 cup   milk
113gm   butter, softened
5-1/2 cups all purpose flour
2 tspn  baking powder
2 tspn   salt

Fillings :
1 bottle of black cherry jam
4 cups  chocolate cake, cut into chunks
2 cups  dark chocolate, chopped

# 1 cup  almond sliced
    1 egg, beaten for egg glazing

Method :
(1) combine sugar, yeast & water and set aside for 10 mins.
(2) in another mixing bowl, combine all the remaining ingredients and then stir in yeast mixture till nicely combined to foam a soft dough.
(3) next, place dough onto a slightly floured working table and knead till smooth (for about 5 mins).
(4) then divide dough into 4 portion, roll dough flat for about 9x12". Spread on jam for base then top with chocolate cake & chopped chocolate.
(5) further braiding instructions, please follow here.
(6) once completed, let them rest for an hour.
(7) when ready, brush on egg glazing and then top with sliced almond.
(8) finally, bake at preheated oven 190'C for about 20 mins or till nicely brown.

I'm actually using some of the leftover chocolate cake from my previous baked on this recipe. It's always wonder to make such full utilized of the leftover food. Hope you guys will love it too. Have fun!

Wednesday, November 23, 2011

Savory Steamed Egg

Savory steamed egg is quite a common dish serve here during lunch or dinner. It is normally served with white rice. Some may prepare this kind of steamed egg with salted egg or century egg or anything may possible. It is a very healthy dish and also delicious to be served with porridge.

And here's we go.
Ingredients for egg mixture :
3 eggs
310ml  water
a pinch of salt & pepper
a dash of sesame oil

Ingredients for flavoured meat :
100gm   chicken minced meat
1 tspn   vegetarian oyster sauce
salt & pepper to taste
a dash of sesame oil
1 tbsp  chopped preserved radish (salty version)
1 bird eye chili, chopped

Method :
(1) marinade chicken meat with all other ingredients and set aside for 30 mins.
(2) in another bowl, beat together eggs, water, salt & pepper and sesame till well combined.
(3) place marinated meat onto a 8" tray and then pour in beaten egg mixture.
(4) then steamed for 8-10 mins over medium flame.(take a pip half way through, make sure the heat is not too hot)
(5) serve warm.

The top layer of steamed egg is some sesame oil which smell really good.

Hope you're all going to love this too!
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Thursday, November 17, 2011

Banana Cheesecake With Peanut Butter Frosting

Thousand apologies everyone! I know I've been pretty bad lately. Actually, I was busy taking care of my daughter and also some personal task. My girl is taking her final year examination which will only be ended in another 3 weeks time. While....I was busy preparing something nice for her. Even though I can't help much I still hope I can help her to release her tension by preparing her some really yummilicious food. And here's one of it....... banana cheesecake with peanut butter frosting! Have anyone of you ever tried banana cheesecake before? Honestly, I haven't! I have to tell you that I am falling in love with it immediately.

Here's what I did.

Ingredients for crust :
180gm    digestive biscuit, finely crushed
100gm    ground pistachio
100gm   butter, melted

Ingredients for fillings :
500gm   cream cheese
3 eggs
1 canned condensed milk
4 tbsp  honey
1/4 tspn  salt
1 lemon juice & zest
1 tspn  vanilla extract
3-4 bananas, mashed

Method :
(1) combine crushed biscuit, pistachio and butter in a bowl, stir to combine, then press it to a 9" spring foam tray and keep refrigerated for about 30mins or till set.
(2) next, combine cream cheese, eggs, condensed milk, honey, salt & vanilla into a big mixing bowl and then beat all ingredients at once till smooth & creamy.
(3) now, stir in mashed banana but do not over mixed.
(4) pour cream cheese mixture to the biscuit based pan and bake at preheated oven 170'C for about an hour or till nicely brown & set.
(5) once it's done, leave to cool completely before placing on the frosting & keep chilled overnight before serving.

Ingredients for peanut butter frosting :
250ml   whipping cream
250gm  peanut butter jam
(combine both ingredients and then whisk till it's set and ready for frosting)

#For non-dairy whipping cream : It's best to keep frozen the whole time. Then withdraw the quantity as required and let it rest for 10mins under room temperature before the whisking task cause it works better in this way while the cream is still chilled. 

#For dairy whipping cream : Dairy whipping cream is unlike non-dairy. It's not suitable to keep frozen. So, when using dairy whipping cream it's best to use some cold water with ice cube below the whisking bowl to keep the temperature as low as possible while whisking the cream.

The peanut butter frosting is amazing or you may add in some additional flavour by drizzle on some caramel sauce......hmmm...mmmm..... I can wallop a few slices of them in this way. I'm sure this sounds so really tempting to you too. I would suggest you to try this on the coming thanksgiving dinner. Happy Thanksgiving to all ! Enjoy.

Tuesday, November 15, 2011

What's In My Muah Chee?

I'm sure everyone of you are so familiar with this special simple local delight. Though I don't eat this often, I would love to try making it at home. This is a quickie recipe so there's no hesitation making it your own. Well, muah chee is quite similar to the local mochi actually (but different to the Japanese mochi or daifuku). Mochi is normally served with the fillings wrapping inside while muah chee is by coating them on the outer layer. And what makes mine so special? Errrrr.... actually it isn't special....just fun & more flavourful to enjoy. I had mine by adding in the black glutinous rice flour and some azuki....oh and some coconut milk. I love adding in these three ingredients in my cooking & baking a lot. They are such a terrific marriage couple.

And here's the recipe.
Ingredients :
1-1/2 cups glutinous rice flour
1/2 cup  black glutinous rice flour
3 tbsp  sugar
1 cup  boiling water
1/2 cup coconut milk
1/3 cup  cooked azuki (canned azuki)

For Coating :
1/2 cup  roasted crushed peanut
2 tbsp  fine palm sugar
2 tbsp  sugar
(combine both & mix well)

Method :
(1) combine both glutinous rice flour, azuki & sugar into a big bowl.
(2) then stir in coconut milk & boiling water, mix till combined.
(3) place the sticky paste to a oil based pan then steam for 30mins.
(4) leave dough to cool completely before coating with crushed peanut sugar.

This is a very interesting flavour of muah chee. Hope you guys will love it too. enjoy & have fun!

I'm sending this Shaz & Suresh @ Muhibbah Malaysian Monday event.
Special note to all my readers,
I would like to apologize to all cause I haven't been blogging much lately. I will try my best to hop over to yours as soon as possible. Thanks so much for your visits and to all your wonderful comments. I'm looking forward to visit you all soon.
With love, hugs & kisses,

Thursday, November 10, 2011

Homemade Cheesy Piadinas

The word Piadina sounds pretty new to me. But after checking, it is actually the name for an Italian flatbread. And it is usually used in making rolls, with either sweet or savory fillings. If omit the yeast from the recipe, it will became a tortilla. Tortilla is a Mexican flatbread which is quite similar but much thinner. I'm glad I've learned something new again. And here's the recipe
Ingredients :
2 cups  all purpose flour
1 tbsp   sugar
1/2 tspn  salt
1 egg
130ml   warm milk
1 tbsp   yeast
1/2 cup  spring onion, thinly sliced
100gm   shredded cheddar cheese

Method :
(1) combine warm milk together with yeast and set aside for 10mins.
(2) in another big bowl, combine flour, sugar & salt together and mix well.
(3) add milk mixture & egg into dry ingredients once it's ready, till form a soft dough.
(4) next add in cheese & spring onion and knead till well combined.
(5) then set aside to rest for an hour or till double in size.
(6) when it's done, place dough to a slightly floured working table and knead till smooth.
(7) then divide into 6 portions.

(8) now, preheat a non-stick pan with a few drops of cooking oil.
(9) roll the dough out flat and then place it to the frying pan.
(10) cook both sides till the dough is brown but still soft.

The addition of cheese & spring onion is simply amazing. What do you think by using them in making thin crust pizza? Hmmm...mmmm... Salivating...

Monday, November 7, 2011

Savory Steamed Taro Cake

I super love this savory steamed taro cake but don't make it often cause non of my family members like having it.... what I mean is my kids! Hubby likes it but not a big fan of it. So, I will have to think twice whenever I planned for one..... a really small portion one. :o(  Frankly, I don't really adored the southern part savory taro cake. They taste so different from the northern part. I prefer the cake in brighter colour. It looks more appetizing in this way. So, here's my dream cake.

Ingredients :
300gm   taro, cubed
1/2 cup   water
1-1/2 cube   red fermented beancurd
1 tspn    chinese 5 spice
1/2 tspn  pepper

150gm   rice flour
2 tbsp   tapioca flour
2 tspn  salt
1 tbsp  sugar
200ml   water
100gm  black eye pea, cooked

5 shallots, thinly sliced
100gm   dried shrimp, soaked & then pounded
*sliced spring onion & red chili for decorations

Method :
(1) preheat frying pan/wok with enough oil for frying the taro cube.
(2) once the taro is done, stir in red fermented beancurd, chinese 5 spice & pepper and saute till fragrant. (*withdraw some oil away from the pan if it's too much)
(3) next withdraw half of the taro and set aside, then add in 1/2 cup water and let simmer till soft. Off the heat, once it's done.
(4) now, combine ingredients (B) together with the mashed taro, the remaining fried taro & black eye pea then simmer over medium flame till thick.
(5) next, transfer the thick paste to a 6 or 7" oil based tray.
(6) finally, steamed for 30 mins over high heat.
(7) once it's done, set aside to cool before placing in the topping.

**For the preparation of black eye pea : soaked the BYP with enough water for an hour then place it to a small pot with loads of water. Let it simmer till soft, roughly about an hour. Then drain.

Isn't the topping looks very tempting to you? Hmmm....mmm.... I think it looks beautiful. Now how you prepare the topping. Preheat enough oil, stir in sliced shallots once the oil is hot enough. Let the shallots fry till light brown colour then add in pounded dried shrimps, only then switch to low heat. And continue frying till fragrant and nicely brown & crunchy. Finally, drain the fried shallots & dried shrimps over a kitchen paper tower before placing them to the cake.

Ta...Da.... Here's the cake! I really enjoy the addition of black eye pea. It's really  delicious. I hope you guys will love it too.
I'm sending this to Suresh & Shaz @ Malaysian Muhibbah Monday.
(asian cuisine, kuih, snack)
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