Thursday, August 26, 2010
My eldest sister’s husband pass away at the age of 46 at home yesterday night, left with 3 kids, he was suddenly unconscious in front of my sister and heart beat stopped.
When I see my sister crying beside of her husband dead body, my heart was so pain with tear cover my whole face., very very sad to see this happen…
He is such a kind and humble person…..why God take away a kind person like him so early…...
Sorry, I will not make any posting for a while, you all take good care….
Tuesday, August 24, 2010
This is the 3rd Merderka meal, Tunku would eat his roast beef with Yorkshire pudding. I'm new to Yorkshire pudding, and there is no detail of this Yorkshire puddings recipe written in Flavours food magazine, but luckily i found this recipe in almostbourdain blogspot.
AlmostBourdain as she followed to Mary Berry's Complete Cookbook. I changed a bit on the method as I just too lazy and simply mix all ingredients together and added little lemon juice, but the result was good, I like the buttery and milky taste.
*makes 11-12 pcs
125 g plain flour
250 ml milk
A pinch of salt
1tbsp lemon juice (not in original recipe)
Shortening (i changed to butter)
1. Put all ingredients in a mixing bowl, stir and whisk till a smooth batter.
2. Sift the batter into a clean water jar, cover and stand for at least 30mins.
3. Put some butter into each cup of a 12-hole muffin tin and heat in a preheated oven at 200C for 2mins or until very hot.
4. Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full)
5. Bake the Yorkshire puddings in the oven for 20 minutes at 200C or until well risen, golden, and crisp.
6. Serve immediately with Daging Bakar / roasted turmeric beef.
Put some butter/shortening into each cup of a 12-hole muffin tin
Sift the batter into a clean water jar
Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full)
Monday, August 23, 2010
** makes about 30pcs
All purpose flour 300g
Caster sugar 150g (you may increase, if you want sweeter)
Cooking oil 100g (1/2 cup)
Yeast 1 ½ tsp
A drop of red colouring
Banana leaves (soften in hot water, cut into round shape)
1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Divide dough to equal portion (about 40g), shape into small round ball. Grease your hand with some cooking oil, place small round ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cling film and rest for 1hour
4. Steam over hot boiling water for 15mins or until cooked.
Saturday, August 21, 2010
This is not like any ordinary steamboat buffet place. You have to order in set meal and side dishes and they will charge you accordingly.
Mizi Shabu Shabu
No 17, Jln Puteri 2/5
Bdr Puteri, 47100 Puchong.
Thursday, August 19, 2010
My Singapore kitchen said this is a best Mamak chicken, she adapted recipe from Pete. My kids love this curry very much especially Desmond who doesn't take too spicy curry, this mild curry just perfect for him. He make this order to me a least once in a week.
To serve with Yellow glutinous rice (steamed rice with turmeric), also a good choice!
Thanks to Pete for kind sharing this yummy recipe, this Mamak chicken curry can anytime compete with those selling in outside Mamak stalls. Simply delicious !! Yellow glutinous rice adapted from Flavours Food Magazine.
Mamak chicken curry with yellow glutinous rice(printable recipe)*serve 6
Yellow glutinous rice
500g glutinous rice
1tbsp turmeric powder
1 pc tamarind peel (asam keping)
1tsp salt or to taste
250ml coconut milk
1. Soak rice in just enough water to cover, along with turmeric powder and tamarind peel for 4hours.
2. Drain and rinse once.
3. Steam the rice over high heat for about 30mins (without adding water).
4. Stir salt till dissolved in coconut water, and add to the just cooked rice, mix and stir well.
5. Steam the rice again over high heat for another 10mins.
Mamak Chicken Curry
½ bird of chicken, cut into bite size
1 and ½ cup coconut milk
2 and ½ tbsp curry powder (meat type)
1tbsp coriander powder (serbuk ketumbar)
1tsp red chili powder
1pc Star anise
5pcs Cardamom (buah pelage)
2 large onions
3 cloves garlic
3 sprigs curry leaves
2 potatoes, cut into bite size
1 and ½ tsp salt or to taste
3tbsp of cooking oil
1 cup water
1. Combine curry powder,chili powder and coriander powder with little water to form a paste, set aside.
2. Blend onion, lemongrass, garlic and ginger with little water to form a paste, set aside.
3. Heat oil in a wok, add blended onion paste, stir fry till nice aroma.
4. Add in star anise, cardamom, cinnamon, clove and curry leaves, continue stir fry till fragrant.
5. Add in curry and coriander paste, pour in coconut water and water, bring to boil.
6. Put in chicken pieces and potato, stir to mix well, cook about 30mins or till chicken is cooked.
7. Seasoning with salt and sugar.
8. Dish out, serve with yellow glutinous rice, or steamed rice, or chapatti.
Wednesday, August 18, 2010
*makes 1 loaf tin 21.5cm x 11.5cm
2 eggs (large)
125g cake flour
1/2tsp vanilla essence
1tsp of double action baking powder
150g mashed banana
1. Sift cake flour and baking powder in a bowl.
2. Beat butter with the sugar until pale and fluffy.
3. Add in egg one at a time, add in vanilla, mixing well.
4. Fold in flour and mashed banana, combine well.
5. Pour cake mixture into cake tin.
6. Bake in pre-heated oven at 180C for 30mins or skewer come out clean.
Happy Baking !!
Monday, August 16, 2010
Enjoy this roasted beef with Air Asam (red chili and lime dipping sauce), simply delicious!
Daging Bakar (roasted turmeric beef)
600g beef tenderloin
100ml thick coconut milk
1tsp turmeric powder
1tbsp brown sugar
1tsp salt or to taste
1. Prick meat all over with a fork or skewer and season with marinade ingredients for 30mins.
2. Roast in a preheated oven at 180c until cooked to desired doneness.
3. Serve, sliced, with Air Asam (red chili and lime dipping sauce) on the side
Air Asam (red chili and lime dipping sauce)
2 red chillies, slit and sliced
1 big onion, skinned, halved and sliced
1-2 tsp roasted and ground belacan (dried shrimp paste)
2 limes, strained juice only
1-2 tsp sugar
1. Put all ingredients in a mixing bowl and “knead” with the fingers until well incorporated.
2. Serve with Daging Bakar or Ayam Golek or Fried chicken.
Saturday, August 14, 2010
Since I'm poor in cake decoration, I just use her favourite chocolate "Ferrero Rocher" to decorate her birthday cake
aunty Yochana with minor changes. My daughter love this chocolate cake very much.
Fest Chocolate cake(7” round cake tin)
100 gm. Butter or Margarine
125 gm. sugar
3 egg yolks
2 egg white
30 gm. sugar
125 gm. evaporated milk
40 gm. fresh cream (unwhipped)
100 gm. cake flour
1/2 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
20 gm. cocoa powder
90 gm. sponge mix / optima flour
Frosting250 gm. chopped chocolate
200 gm. fresh cream
1 tsp. butter
10 gm. Milo or cocoa powder
• Microwave all these ingredients together and stir till smooth
1. Sift cake flour, baking powder, soda and cocoa powder together, set aside.
2. Beat butter and sugar (125g) till creamy, add egg yolk one at a time.
3. Add in milk and fresh cream, mix till well combined.
4. Whisk egg white with sugar (30gm) till fluffy.
5. Mix flour mixture (1) and butter mixture(3) together, add in sponge mix flour.
6. Take 1/3 of egg white mixture, use a hand whisk to stir with flour mixture (5) till combine.
7. Fold in the balance egg white mixture till well combined.
8. Pour into cake tin, bake at pre-heated oven at 180c for about 50mins or till cake is cooked.
Slice cake into 3 layers and sandwich them together with the chocolate frosting, decorate as per desired (Do not chill in the fridge,because it will turned hard)
My New Toy !!
Yesterday my husband brought back a new toy all the way from Singapore for me, a red Kitchenaid mixer KSM150, Thank you so much my dear...
I also like to Thanks to Huey Bing ( a reader from SG ) so kind informed me where to get a resonable price of KA mixer in SG.
Friday, August 13, 2010
Stir-fried butter sauce prawns
500g medium prawns
Enough oil for deep-frying
150ml Evaporated milk
5 sprigs curry leaves
3 small chilies, cut into small pieces
5 cloves garlic, chopped
1. Wash prawns well and drain. Keep shells intact. Season prawns with light soy sauce and pepper and marinate for 30mins.
2. Heat enough oil until hot. Deep-fry prawns until cooked. Remove and drain from oil.
3. Melt butter in a heated wok/pan, add in chopped garlic, curry leaves and chili, stir fry till fragrant.
4. Add in deep-fried prawns and milk, seasoning with salt and sugar, quickly stir to mix with the sauce, turn off the heat (Do not over cooked, not more than 1min).
5. Dish out, serve with rice or Mantou (Chinese bread).
Wednesday, August 11, 2010
I baked these burger buns yesterday, it still maintain the softness till this morning.
Homemade Chicken Burger
500g minced chicken
1 onion, finely chopped
3tbsp fresh breadcrumbs
3tbsp fresh milk
1/4tsp white pepper powder
1/4tsp black pepper powder
1/4tsp chicken stock powder
1tsp salt or to taste
plain flour - enough for coating
1 egg - lightly beaten
Fresh breadcrumbs - enough for coating
1. Mix fresh breadcrumbs and milk in a mixing bowl, set aside for few minutes.
2. Fry the onions till soft, and mix into minced chicken.
3. Add the rest of ingredients and seasoning, mix till well combine, form into patties.
4. One by one, dip patties in plain flour, next coat in beaten eggs, then transfer to breadcrumbs and coat thoroughly.
5. Pan frying with little oil until golden brown on both sides. Drain on paper towels.
Burger buns (combine au Lait and water roux method)
"Water roux starter" method:-
50g High protein flour/bread flour
1. Combine water and flour in a saucepan, cook over low flame and keep stirring till become thicken and no lumps left, the texture is something like baby porridge.
2. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after completely cooling down for later use.
Burger dough (combine au Lait and water roux method):-
450g High protein flour/bread flour
170g fresh milk (cold)
40g egg white (from 1 large egg)
1 and ½ tsp yeast
50g butter (soften in room temp)
100 water roux starter
Some poppy seeds
1 egg (egg wash)
1. Put all the ingredients except butter in a mixing bowl, knead until become a smooth dough.
2. Add in butter, and knead till smooth and elastic, takes about 10mins.
3. Let it proof for 60mins in a clean bowl cover with cling wrap.
4. Remove dough from the bowl, punch out the air, equally divide into smooth round shape, rest for another 20mins.
5. Apply egg wash and sprinkle some poppy seeds.
6. Bake at a pre-heated oven at 180c for 25mins.