Ingredients
Flat rice noodles (can use Kuey Teow)
Beef - fat trimmed
Salt salt and freshly ground pepper
1 large onion, halved
1 4-inch piece ginger, unpeeled, halved
4-5 cups water
2 star anise pods
1 cinnamon stick
scallions
cilantro
2 to 4 tablespoons fish sauce
Fresh fresh bean sprouts
Directions
Place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add water, the star anise and cinnamon, reduce the heat and simmer about 20-30 minutes.
Meanwhile, thinly slice the scallions and and tear the cilantro. Thinly slice the meat.
Add the fish sauce to the broth and boil 5 minutes.
Serve the noodles in bowl, top with the broth, beef, scallions, cilantro, bean sprouts. Also its good to go with sambal kicap :)
This kerabu will blow you away with its tastebud-awakening flavors and mix of textures.
Thai Mango Kerabu
1 green mango, thinly shredded
1 large shallot, thinly sliced
2 bird’s eye chillies, thinly sliced on a bias
1 handful of roasted peanuts
1 small handful of dried shrimp (around 1 1/2 tbsps)
juice of 1 lime (around 3-4 tbsps)
2 tbsps of fish sauce
1tbsps white vinegar
1 tbsp of sugar
small handful of roughly chopped cilantro
In a mortar and pestle, combine the sliced chillies, sliced shallots, peanuts and dried shrimp. Lightly pound the ingredients until the whole peanuts break up.
Combine this mixture with the shredded mango. In a separate bowl, combine the lime juice, fish sauce and sugar and mix until the sugar is dissolved. Pour it over the salad and add the cilantro and toss together.
Ipoh Chicken Rice or Hainan Chicken Rice? Whatever you call it, this is one of the most delicious Chicken Rice that I have ever tasted.
FOR THE CHICKEN
1 whole chicken
Fresh ginger
2 - 3 stalks green onions.
1 teaspoon sesame oil
Modification :
2 cinnamon sticks, cardamoms, star anise and cloves.
1. To clean the chicken, with a small handful of kosher salt (garam kasar pun boleh), rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. I added ginger slices, green onions and bunjut sup in the soup pot. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.
2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture
FOR THE RICE
2 tablespoon chicken fat or 2 tbsp vegetable oil - I used vege oil.
3 cloves garlic, finely minced
1'' section of ginger, finely minced
2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
2 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt
Modification :
2 cinnamon sticks, cardamoms, star anise and cloves, also 2 pandan leaves and shallots (blended with garlic and ginger)
To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger, garlic and shallots, all the spices and pandan leaves and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.
FOR THE CHILI SAUCE
1 tablespoon lime juice / White vinegar
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 fresh chillies,
4 cloves garlic
a generous pinch of salt, to taste
Blend all untill smooth and thick.
FOR THE GINGER SAUCE
About 4 inch Young Ginger
2-3 Garlics
2tsp Sugar
2tsp water
Pinch of salt to taste
Blend until smooth and thick.
FOR THE TABLE
1/4 cup dark soy sauce - I used 1/2 cup chicken broth / soup mix with half cup of soy sauce (kicap jalen pon boleh)
1 cucumber and tomato, thinly sliced or cut into bite-sized chunks
Method :
To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")
While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.
To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.
Serve the chicken rice with chili sauce, dark soy sauce, Ginger sauce cucumber and tomato slices, and a bowl of hot broth
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Have a bunch of overripe bananas and day after day you watch them ripen and you know you won't be able to eat them all at once because 1 banana = 1 cup rice... die die! hahah. So the best thing is to freeze them, but its sound crazy to eat frozen banana, but not to frozen banana muffin. Most muffins freeze well up to 3 months.
Check out the simple recipe, with slightly adaptations. So far this recipe produce the softest and delicious banana muffin ever! For Original recipe, credit to En. Mat Gebu
Banana Muffins (Yields 6 big size muffins)
Ingredients :
1 1/2 cup flour - sifted together with 1 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cream of tartar
1/3 Granulated sugar / brown sugar
1/3 melted butter / canola oil
1 size B egg
4 ripe bananas - mashed it
1 teaspoon banana essence - I used vanilla essence
1 tablespoon mayonnaise (i omitted this)
Methods :
1. Cream melted butter and sugar
2. Add vanilla and beaten eggs
3. Add flour mixture into wet ingredients,
stirring just to moisten. Dont overmix!
4. Add mashed banana and stir gently.
5. Fill muffin cups to the top (to get big high muffins) and bake at 190 c for 5 minutes (my way just to get nice crispy crumble and the muffin slightly crack on top). Continue to bake at 175 c for 20 -25 minutes.
How to freeze banana muffins : Allow the muffins to cool completely after bake. Place the muffins in a large freezer bag or air tight food container. Place it in freezer.
To reheat - thaw completely and reheat them in the microwave until they are as warm as you like.How to freeze banana muffins : Allow the muffins to cool completely after bake. Place the muffins in a large freezer bag or air tight food container. Place it in freezer.
But if you like little crispy exterior just like fresh baked muffin, thaw them completely and heat them in toaster oven or oven at 175 c.
Here are some basic muffins making tips:
1. Use pre-sifted all purpose flour
2. Muffin batter needs to be mixed quickly and as lightly as possible – basically only stirring it moisten it together. The batter needs to look lumpy. If you are going to use electric mixer, use it only for putting together wet ingredients.
3.Most muffins can be baked at 175 c
4. If you want big, high muffins, fill your muffin cups to the top. You might want to grease the top of muffins tin as well to prevent sticking and make unmolding easier.
5. All the muffins will freeze beautifully,you just need to cool them completely, wrap them in foil and put into airtight plastic bags. To re-heat them, unwrap and bake at 175 c for no more than 10 minutes.
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Assalamualaikum and Hi peeps!. how's your weekend going? We start our day today with this sinfully delicious brownies that uses basic ingredients and is easy and quick to fix. This simple brownie recipe couldn't get any easier!
Andddddd... the photos of the brownies taken with Sony Xperia Arc S <- click for review ;D
SIMPLE BROWNIES
INGREDIENTS:
2 cups white sugarINGREDIENTS:
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves (optional)
DIRECTIONS:
1. Melt the butter or margarine and mix all ingredients in the order given.
2. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.
Assalamualaikum & Good Morning....
Been a hectic week for me. Now back to blogging with drooling food photos ;D.
Not that I haven’t been cooking, I just haven’t cooked anything decent enough to blog about. Yesterday I was up for the challenge to cook kueh Apam Beras. My Apam really soft and fluffy enough. The only problem was that they dont crack a wide "smile" at the top of the Apam. Some may refer to it as petals or split. hahahaa... For me, being thedummy beginner, it was a pretty successful experiment ;). They taste close to the real delicious Apam Beras I used to eat. Best of all DH really like it so i guess i've made it ;)
Not that I haven’t been cooking, I just haven’t cooked anything decent enough to blog about. Yesterday I was up for the challenge to cook kueh Apam Beras. My Apam really soft and fluffy enough. The only problem was that they dont crack a wide "smile" at the top of the Apam. Some may refer to it as petals or split. hahahaa... For me, being the
Here the recipe :
3 cups rice flour
1 cup wheat flour
2 cups sugar
1 packet mauripan yeast
2 cup cooked rice
3 cups water
Blend rice with water until it becomes smooth
Add in the sugar and blend some more
In another bowl, mix the flours and the yeast
Then pour in the wet ingredients and mix until everything is dissolved
Leave to ferment for a few hours (minimum of 2 hours)
Pour into moulds and steam for 15 minutes
Serve with steamed shredded coconut mixed with a pinch of salt
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Chicken Rice is my favorite especially the Chinese version like Hainanese chiken rice. I Love flavorful and moist poached chicken. It is very tasty but also happen to be very high in calories and fats content even for the small portion size.
The nutrition info of a plate of Hainanese chicken rice
Portion: 320 g
Energy: 666 calories
Protein: 30 g
Carbs: 55 g
Fat: 44 g
Portion: 320 g
Energy: 666 calories
Protein: 30 g
Carbs: 55 g
Fat: 44 g
If you are on a diet program, 666 calories per meal is very high. We should cut the calories in half. How?
Be realistic, it is not easy to find restaurants that serve healthy food. With the everyday mass production of food, most restaurants owner dont even care about the nutrition. The only thing we can do is to cook at home.
So this is my healthy version of chicken rice.
First, skinless chicken seasoned with pepper, salt, ginger and garlic. Boil chicken in water until almost done. Strain. Save the chicken broth
Use the chicken broth as soup. You may add chinese cabbage (sawi) in it, more veggies will fill your stomach ;D
Blend together red chilies, garlic and ginger, add little bit soy sauce, white vinegar (optional) and few drops sesame oil. Drizzle it on chicken.
I eat with normal plain rice.
To be honest, not as good as the real chicken rice.. the most important thing is you dont feel guilty after eating this hahaha..
Don't you love having chicken rice for breakfast as much as I do? Or I'm the only one who does this hewhew..
Don't you love having chicken rice for breakfast as much as I do? Or I'm the only one who does this hewhew..
To view full recipe of chicken rice, HERE
Obviously not typical chicken rice like we always eat...
Ayam Percik is the Malaysian-styled barbequed chicken. Percik is directly translated as 'splash' due to as we barbeque the chicken, we splash or basting more marinade gravy onto the chicken to thicken the flavour and keep the chicken moist and juicy. The more splashes the more it capture all the herbs that's blended and combined with the meat.
The inspiration comes from The Chicken Rice Shop radio ad – they keep saying.. The ayam percik Kelantan over and over again hehehe
Blend finely percik marinade ingredient with water until it forms a thick paste. Add sugar and salt. I prefer my chicken to be a bit sweet.
Combine the marinade with chicken and set aside for 2 hours
Using a frying pan, heat the chicken and the marinade ingredients. Add in coconut milk and simmer over medium fire for 20 minutes - until the chicken half cooked and the gravy thicken.
Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.For full recipe credit to kak Ana from HERE
As for the dessert we settle on Rich Chocolate Panna Cotta which the recipe I created myself and it has turned out really good!. Quick and easy to make, full of chocolate-milk goodness. :p
Sorry no recipe as I cant remember the water and jelly ratio in the recipe.. dah jadi macam mom, masak agak agak ;p
You can grill the chicken in oven, but I prefer to use my BBQ griller and yes using charcoals – trust me it wasn't easy to ignite a charcoal fire. It took me about an hour to get the coal to catchfire. We even tried petrol that caused a small accident, but nothing can stop us from enjoying the real ayam percik grilled on carchoal. It's worth the effort as the chicken has turned out really good, absolutely tender and so flavourful juicy, and the unmistakable aroma of grilled chicken filled the air. The gravy was delicious to be mopped up with rice.
Served it over rice that has been cooked with coconut milk, chicken stock (cube), lots of ginger and few pandan leaves.
As for the dessert we settle on Rich Chocolate Panna Cotta which the recipe I created myself and it has turned out really good!. Quick and easy to make, full of chocolate-milk goodness. :p
Sorry no recipe as I cant remember the water and jelly ratio in the recipe.. dah jadi macam mom, masak agak agak ;p
Enjoy your working day tomorrow and have a great week ahead!
This is gonna be hot and spicy!
Karipap (Curry Puff) is a deep fried pie with potatoes and chicken/meat/prawn cooked with curry powder and water until slightly moist and tender. My mom's version of Curry Puff is without the curry powder, the fresh cili padi (thai chillies) were added to replace the heat of the curry. It gives the hot and spicy sensation in every bite.
So a curry puff but without curry powder? I guess we can call this Chilli Puff hehehe :D
The verdict? Taste really really good than the curry version u'olls!
My Mom's Curry Puff Filling
Ingredients
1 tbs oil
2 cups potatoes - diced
1/4 cup (or less) chilli padi - chopped
1 big onion - chopped
2 tbs adabi sup powder
1/2 cube of chicken stock
Water, not too much, just enough to cook the potato and chicken
Daun bawang & daun sup - chopped
Salt/sugar
1. Heat oil in wok, sauté chopped onions until aroma
2. Add in diced chicken and potatoes, mix well. Add in some water.
3. Add in adabi sup powder, and simmer for 10-15 minutes. season with salt, sugar and chicken stock cube
4. Add in chili padi, daun bawang and daun sup. Cook until potato tender and misture is dry.
5. Dish out to cool.
Muah Chee - Muay Chee (mochi) is steamed, sticky dough made from glutinous flour, it is gooey and cut into small pieces and coated with finely crushed peanuts and sugar. It's usually selling at a dollar a serve. I couldn't find any Halal muah chee in Kedah, but at Ipoh Perak (DH's hometown), there are chinese muslim hawkers selling this snack everywhere. Have always wanted to try to make this and when I saw this Muah Chee recipe from one of the cooking website, I gave it a go. The ingredients and method is fairly simple especially when you can
Overall, my muah chee turned out not bad and I was pretty pleased.
The recipe goes like this...
1 cup glutinous rice flour
1 1/2 cup water
1-2tsb shallot oil
1 cup peanut, roasted and ground finely
50gm sugar - depend on your taste, you can add little by little until you reach your desired sweetness.
Fried 1 shallot with 1-2 tsp oil until brown. let it cool and set aside.
Whisk together flour , water and shallot oil. The texture should be runny and soupy.
Pour the mixture in a microwave save bowl and microwave on high for about 7 minutes
The cooked dough should be like this, soft and goey.
Using kitchen scissor, cut into small pieces and drop into peanut/sugar mixture
But the easy way is to remove the big piece of the dough from bowl, and plock into peanut/sugar mixture
Simply roll it in sugar/peanut mixture.
There you go... tataraaaa.. it took less than 30 minutes to prepare this snack.
Enjoy while it still warm. :)
Something simple and delicious but not easily found. Not many restaurant or buffet serve this. Mom usually make this rice during ramdhan or raya especially raya haji. It's a very simple flavoured rice with tender chunks of beef in it and can be paired with curry, dhal, or acar.
My Mom's Nasi Daging (Beef Rice)
During the cooking process, I watched everything what mom is doing. I ask her, how much you put that, how much this, but she could never give me a satisfying answer. A handful of this, a pinch of that.. you know :p
At the end, I managed to get the recipe from her and love to share it here.
My Mom's Nasi Daging (Beef Rice)
Ingredients
1kg beef cut into few big pieces.
1. Heat oil / ghee in a wok.
1kg beef cut into few big pieces.
5 cups rice / basmathi rice
7 cup water (depend to what type of rice you use)
3-4 tablespoon ghee / butter / margarine. (we used olive oil)
1/2 cup shallot, sliced thin
3-4 cardamoms
2-3 cinnamon sticks
2-3 cloves
Pandan leaves
Beef cube stock (optional)
Salt
To blend
4 shallots
1 onion (medium size)
3 garlic
2 inch ginger
1. Heat oil / ghee in a wok.
2. Fry the beef in the hot oil until it turns brown on either side.
3. Remove the fried beef and allow the excess oil to drain.
4.Add all the shallot slices to the hot oil, , and stir-fry briefly (about 7-10 minutes) until turn light brown and aromatic.
5. Add cardamoms, pandan leaves, cloves, and cinnamon sticks and blended mix
6. Mix well until it forms a dry paste.
7. Stir in the water and beef cube stock.
8. Put the fried beef into it.
10. Mix in the salt as per your taste.
11. Allow it to cook on low flame until beef cooked.
12. Add rice and when it comes to boil, reduce flame, and keep it covered and let it cook.
13. Remove the beef from rice pot, and slice beef thinly and serve beef slices on rice.
13. Remove the beef from rice pot, and slice beef thinly and serve beef slices on rice.
Air Asam Kerisik
3 big red tomatoes, removed seeds and water and sliced thinly.
2 onions sliced thinly
few cili padi sliced thinly
2 tbs kerisik
To blend,
belacan
4-5 Red chillieS
Thick tamarind juice
Mix all the slice ingredients and blended mix, and add sugar and salt as per your taste.
Sambal Ikan Talang Masin
Salted Ikan Talang, soaked few hours in water to remove excess salt, then fried until cook and crispy
3-4 tbs Chili paste
Onion sliced.
Few tbs oil
Bring oil to heat and add chili paste and cook until it form thick, dry and oily chilli paste. Add salted fish and onion.
What can I say , this cheese cake is fluffy like clouds, cottony soft like pillow, light as feathers, and not dense. I love cheesecake but the ones that you get at the store is too heavy. But this cheese cake is very light to the tummy, less butter, not too sweet with a subtle hint of salty taste. It was not so cheesy too but you can still feel the milky-ness in it. Relatively suitable for people who don't very fancy cheesecake. It's really soft, and tasted best when chilled in the fridge. Since it does not use baking powder, the cake rises mainly by using egg whites that are whipped till stiff giving it a lot of air. This cake will be listed in what-cakes-to-bake-for-raya list ;p
Recipe adapted from wendyinkk
Ingredients:(A)
250g milk20g butter
125g cream cheese(room temperature)
(B)
50g all-purpose flour
3 egg yolks
1 tsp vanilla extract
(C)
3 egg whites
1/8 tsp cream of tartar
80gm sugar
(D)
½ tbsp cocoa powder
1 tbsp boiling water
Methods:
1. Line the base of a 8 inch square pan and preheat the oven at 150/160C.
2. In a medium sized bowl, cream cream cheese until smooth.
3. Bring milk and butter to a boil and pour ¼ of it into cream cheese and gently stir until incorporated. Pour in another ¼ the milk and stir again. Lastly pour in all the milk and stir until smooth. (At this point, prepare some boiling water)
4. Let the cheese mixture cool down and put in flour. Mix until smooth. Then put in egg yolks and vanilla. Mix until smooth.
5. In another clean bowl, beat egg whites until frothy. Put in sugar and cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.
6. Put 1/3 of egg whites into cheese mixture and fold gently but quickly.
7. Pour the cheese mixture into the egg whites and fold until well incorporated.
8. Mix cocoa powder with boiling water until smooth. Put in a few tablespoons of the cheese batter and mix until a smooth chocolate batter is formed.
9. Pour main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.
10. Use a knife and cut through the batter to create a marbling effect.
11. Put pan into slightly bigger but shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes.
12. When cake is baked, remove from oven and release the sides of the cake from the pan immediately by running a knife between the sides of the cake and the pan. Cake will shrink tremendously but evenly. Leave it to cool down totally and chill until cold before cutting.
