Friday, March 27, 2015

Kuih Lepat Pisang

Last week, hubby & I has been busy helping in our friend's funeral. Yes, our friend has finally past away on last Monday due to heart failure after the by passed operation 7 days before he left us. It was so sudden. No one has ever expected it. Hubby is very very sad and it will take some time for him to get over it. And somewhere last week, we went to our friend's orchard for harvesting. Since his son is busy with the funeral, we are just trying to lend him a helping hand. We sold most of the harvest, cempedak, pineapple & bananas. Durian is yet in season. I got myself some pisang tanduk (plantain bananas), lemongrass, a Sarawak pineapple, some calamansi & whole lot of bird eye chilies to bring home with me. And this is what I did with the pisang tanduk. Actually, deep frying is the best recipe for pisang tanduk but its not healthy to consume often then. So, I finally decided to make something out of steaming and here it is bananas folding in banana leaf. This is one of  the many tradition Malay food made out of steaming in coconut mixture which is so delicious. And suitable for all range of people.

And here's what I did.

Ingredients :
125gm   rice flour
70gm   tapioca flour
125gm  sugar
1/2tspn  salt
1 cup  thick coconut milk
2 cups  water
3 pandanus leaves
or a few drops of pandanus essence

*1 banana plantains (pisang tanduk), sliced into pieces
* 12 pieces banana leaves, soften it with hot water then wipe dry
* cooking oil for coating the leaves (optional)

Method :
(1) combine all ingredients and whisk till smooth.
(2) add in pandanus leaves and cook over medium heat till mixture became thick. Off the heat once the mixture starting to thicken and keep stirring till mixture turn into smooth thick paste. Discharge the pandanus leaves.

Place a tablespoon of thick paste onto banana leaf then in a slice of banana and cover it with another spoon of thick paste. Wrap banana leaf by folding one side to the other, then fold both end to secure leakage ,looking like a parcel. Finally, steamed parcel for 15 minutes and cool for 30 minutes before serving.

The parcel should be looking neat and nicely sealed in this way.

Thank goodness there's no leakage from the parcel after steamed. However, this kuih is best to serve after cooled cause the texture became more bouncy & springy then.

Hubby had never tried this kind of kuih before. He even asked where about I bought them ! haha.....  I, of course, gave him our home address and he gives me a look back." Yeap, I made them !"  haha.... Honestly, the combination of this kuih is absolutely perfect. The plantain banana turned out to be so delicious and not overly soft. It tastes a little bit between sweet & tangy. Very interesting indeed. I'm sure you guys will love it too.

Monday, March 16, 2015

Homemade Donimos Breadstick

In the coming week I'm going to slow down a little bit. One week off from work ! But the weekend is still pretty hectic cause one of our member had just gone through heart surgery a couple of days ago and has been told that he is extremely weak. His heart is unable to function properly. Hubby & I has been running up & down to visit him. And this afternoon, his son called up and telling us that his dad is in coma suddenly. Oh wow.... its getting critical ! Hubby don't have mood to eat. I make him some porridge and bake this scrumptious breadstick for his tea break. I know its going to be hard for hubby cause we're both very close to him. He is 68 this year and he is a cheeky guy. haha..... All I have to say here is LIFE IS SHORT and time is precious, don't simply waste it with nothing.

So, without wasting time please do allow me to show you the recipe.>o<

Ingredients for pizza dough :
1/2 cup   all purpose flour
1 tspn   yeast
1 TB  sugar
1 cup  warm water
(combine & let to rest for 30 minutes)

2 cups  all purpose flour
1 tspn  salt
4 TB  cooking oil

Ingredients for topping :
1/2 cup  monzerella cheese
1/2 cup  cheddar cheese
2 TB  parmesan cheese powder
1 TB  garlic powder (optional)
* 1/2 cup  semolina flour & extra salt for coating
*  2 TB  salted butter, softened

Method :
(1) mix together ingredients (A) & (B) to form a soft dough then let to rest for an hour or till double in size.
(2) punch & knead dough to release air bags then place dough to working table & divide into 2 portions.
(3) roll dough into oblong shape then fill in both monserella & cheddar cheese, flip the long side of dough over to form half moon shape.
(4) next, place the filled dough to baking tray lined with parchment paper with a sprinkle of semolina flour.
(5) then brush on some butter and top with some parmesan cheese & garlic powder & some semolina flour, again let to rest for 30 minutes.
(6) finally, bake at preheated oven 180'C for about 20 minutes or till brown.

The size is perfect.... not too large nor too small.

I love how the cheese oozing out from the bread. Smells terrific ! Lucky me that I'm still keeping the Dominos breadstick box with me. hehe....

The crust is absolutely addictive and love the garlic flavouring especially. Super yummm..... Bet you guys will love it too. Hey.... what can I say more !!!! Its DOMINOS & its homemade !

Enjoy & have a great week ahead everyone ! Blessings.

Thursday, March 12, 2015

Southern Coconut Cake

This coconut cake is very popular in the southern region of United States, which the cake is frosted with creamy white cream cheese frosting and cover with coconut flakes. And Completely Delicious has successfully inspired me to make one. I love how simple it is presented and I can even imagine the taste of the coconut flavour. Finally, made this on hubby's birthday eventhough we're celebrating it.

Ingredients for cake :
5 egg whites
1/2 cup  milk
1 TB  coconut essence

2-1/2 cup  all purpose flour
2 TB  corn flour
1-1/2 cup  sugar (actual 2-1/3 cups)
4 tspn  baking powder

1/2 tspn  salt
230gm  butter, softened at room temperature
1 cup  coconut milk

Method :
(1)  whisk egg white till foamy then beat in milk & coconut essence, set aside.
(2)  now, cream ingredients (C) till well mixed then fold in ingredients (B) mixture till well combined.
(3)  next beat in mixture (A) till well mixed.
(4)  pour batter to a 8" baking tray lined with parchment paper then bake at preheated oven 175'C for about an hour or till the cake set.
(5)  let cake cooled in tray for 10 minutes before removing it out on the rack.
(6) finally, divide the cake into half then frost the cake as desired and cover with coconut flakes.

Ingredients for cream cheese frosting :
250gm  cream cheese, at room temperature
125gm  butter, at room temperature
3 cups  icing sugar, sifted (actual 4 cups)
3 TB  coconut powder
1 tspn  coconut essence
1/2 cup  whipping cream (do not whipped)

*100gm  coconut flakes for coating

Method :
Combine everything into mixing bowl and beat till creamy white then keep refrigerated for an hour before used.    (Note :  this frosting recipe is perfect for 3 layers cake)

The cake is good overall very rich but a bit too sweet for me & hubby. Will try to work out the frosting again in future.Will definitely give it another try out.

Monday, March 9, 2015

Raw Jackfruit In Spicy Coconut Gravy @ Nangka Muda Masak Lemak

Hubby requested this special dish on his birthday last week This is one of his favourite childhood dish he loves very much. Normally, his eldest sister will prepare it whenever there's gathering function at home. So no matter by hook or by cook, I've to come up with this dish. hehe...... This dish is unlike the thick masak lemak ayam cili padi (chicken in thick coconut gravy). This jackfruit version is more liquidity and not as thick but light and aromatic.And that is why I am loving it too !

Not many local people like to prepare this dish due to this messy fruit. The fruit will drips out glue like brownish liquid (something like latex) when cutting it..... which is sticky & very very messy. So, you need to coat your hands & knife with cooking oil before the operation begins.  haha..... I did a great job. Didn't I ? >o< whink * Then soak them into water after cutting it and its all prepare for cooking.

Ingredients :
a quarter of raw jackfruit, cleaned & cut into bite size
3  stalk lemongrass, take only the bottom & roughly smashed
1 cup  thick coconut milk
4 cups  water
1 large  turmeric leaf, thinly sliced
salt to taste
some chicken meat (as desired)
some oyster mushroom

Blended ingredients :
1 large  onion
12  shallots
5 cloves  garlic
1/2"  ginger, sliced
1"  fresh turmeric, skinned & sliced
10  green bird eye chilies
5 red bird eye chilies
(bring everything into blender with some water & grind to paste)

Method :
(1) bring a pot of water to boil then put in all the clean jackfruit and let to simmer over medium heat for about 15 minutes then drained.
(2) preheat a wok or non-stick pan with some 1/2 cup cooking oil, saute the blended paste & smashed lemongrass till fragrant.
(3) add in water & coconut milk then bring it to boil and continue boiling it for 10 minutes.
(4) add in chicken meat & half cooked jackfruit, let to boil for another 10 minutes then switch to medium heat. Continue cooking till jackfruit turned soft and the gravy became thick.
(5) finally, stir in mushroom, turmeric leaf & salt and cook for 2 minutes then off the heat and serve.

Oh my.... don' you love the colour !!! And it smells fantastic too.

So, what else are we waiting for ! Lets wallop. Hubby thumbs up for sure. >o< What a happy cook I am !

Thursday, March 5, 2015

Auntie Anne's Pretzel Copycat

Have I ever tell you that Auntie Anne's pretzels are my family favourite !? We'll drop by the shop whenever we saw one but somehow only limited flavour available. Garlic butter, seaweed, cheese & cinnamon are some of our favourites. After my first attempt on pretzel bombs the other day, I now have more confidence in making my own pretzels at home.Auntie Anne's pretzel will definitely on my list and its a successful attempt indeed. I am blessed to have such awesome batch of homemade flavourful pretzels.

Ingredients for Pretzel dough :
1-1/2 cup   warm water
2 TB  sugar
2-1/2 tspn  yeast
4-1/2 cup  all purpose flour
2 tspn  salt
50gm   butter, melted

*for coating :
some salt
3 TB  nori flakes
3 TB  parmesan cheese powder
1/2 cup  cinnamon sugar mixture (with 1 TB cinnamon powder)

*Egg wash :  1 egg yolk mixt with 2 tspn milk
*50gm  butter, melted for coating 
*Ingredients for boiling pretzel dough :
4 cups  water mixture with 2 TB  baking soda

Method :
(1) mix together sugar, water & yeast and let to rest for 10 minutes then fold in flour, salt & butter to form a soft dough. Knead till smooth.
(2) place dough to working table and divide into 8 portions then let to rest for 30 minutes, cover with tower.
(3) at this moment, bring soda water to boil then lower the heat and let it simmering hot (not boiling). Get all the coating ingredients ready as well.
(4) now, roll out each piece of dough into a 24-26 inches rope, lay it on the working table then hold each end in one hand and make a U-shape with the rope, twist the end of the rope then bring it down to the bottom of the U in order to form pretzel.
(5) after completing two pretzel dough, drop one into the simmering water while you're about to make the 3rd one. Let dough stay in the hot water till you've completed the 3rd pretzel.
(6) now, bring out the hot pretzel dough onto kitchen tower then transfer to greased baking tray. Brush egg wash to dough then sprinkle on salt & topping as desired (for cinnamon sugar will have to go as final coating after baking, brush on some melted butter before coating).
(7) finally, bake at preheated oven 220'C for about 12 minutes or till golden brown.

I tried using the parchment paper on the first two baking but not really satisfying. Then I have to go without the baking sheet and straight onto the greased tray which works much better.

Cheese flavour pretzel is simply addictive. I think it going to be SOooo yummy with the extra dipping sauce like this one HERE.

And yet still seaweed is my favourite of all. Love the green thing so much ! Hope you guys will love it too !

Hereby, I would like to wish all readers a very happy Chop Goh Mei (Chinese Valentine's Day) and also the last day of the Chinese New Year ! Have fun guys !

Monday, March 2, 2015

Chili Pepper Cheesy Pretzel Bombs

A superb inspiration came from this site, The Slow Roasted Italian. I am totally into it. I bet you will saliva with just one look at those cheesy pretzel bombs too. Without waiting for long, I gather up the ingredients and started with the dough. Its an easy, simple & yet delicious recipe. It only took me an hour or so to complete the whole thing. A fabulous treat for the guests. I love especially the ooey gooey cheesy thing on this.

Ingredients pretzel dough :
2 tspn  yeast
one can (12oz)  beer (340ml  water)
2 TB  sugar
3-1/2 cup  all purpose flour
1 tspn  salt

Cheesy Chili Pepper Fillings :
1 cup mozzarella cheese, chopped
1 cup  cheddar cheese, chopped
4 green chili, chopped 
2 TB  crashed black pepper
(combined everything & mix well then set aside)

Ingredients for boiling dough :
3 cups  water
2 TB  baking soda

* Egg wash : 1 Egg yolk mix with 1 tspn milk

Method :
(1) combined together yeast, 1/2 cup  flour, beer and sugar into a big bowl, mix well then leave to rest for 10 minutes or till bubbling.
(2) then fold in the remaining flour & salt to form soft dough, knead a couple of minutes till dough became smooth, tacky but not too sticky. Otherwise, add in extra tablespoon of flour.
(3) place dough to slight floured working table then divide into 30 pieces each, roll into balls and set aside (for about 30 minutes).
(4) now, bring water & baking soda to boil then off the heat. At the same time, get the tray ready greased & lined with greaseproof /parchment paper.
(5) flatten each dough into round disk then fill in a huge teaspoon of cheese filling, carefully pull dough to seal. Make sure there's no leakage.
(6) after completing 3 filled balls, transfer filled balls into hot water and allow to set while you prepare the next 3 balls. Remove dough balls from water when ready and place them to prepared baking sheet. Then repeating the same thing till completed.
(7) Arrange dough balls onto baking tray lined with parchment paper, brush egg wash onto dough balls then sprinkle with salt.
(8) finally, bake at preheated oven 220'C for about 10 minutes or till golden brown.

Dough balls became yellowish after soaking into hot water mixture and it turns a bit solid on surface as well.

Most of my baked dough exploded after baking over high heat. Will troubleshoot later on..... since this is my first attempt ! I supposed its the running heat over the soda water mixture that I used.>o<  Should have shut off the heat.

I want more cheese into the pretzel balls. Oh Boy..... its so addictive !

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