Saturday, February 28, 2009
I can't refreeze the meat as I've been thawing the meat in the fridge ...what the heck... show must go on...
So I decided to ground my own spice.... that's why its not quite like the famous "Soup Kambing' from Jalan Doraisamy.
Spice ~ 2 teaspoon coriander seeds, 2 teaspoon cumin, 1 teaspoon fennel and 1 to 1 1/2 teaspoon black pepper(depending on your preferred level of 'pepper hot').
Peel about 2 inches ginger (bruise), carrots, celery(chopped) and potatoes.
Place the chuck bones and diced gravy beef in a slow cooker with the grounded spice, ginger and celery. Cook for at least 4 hrs if set on HIGH (if using stove... then about 1 hr). Transfer the whole content into a stockpot. Continue cooking.. add potatoes, carrots until the vegetables are tender..(another option is to microwave the carrots and potatoes). Salt to taste. Garnish with fried shallots and spring onion.
Thursday, February 26, 2009
Arrange papadum in the microwave
1 minute later.......Same concept for keropok ... but it may be way too salty .......
Tuesday, February 24, 2009
Monday, February 23, 2009
Miss E took a snapshot of her 'hard work'
And the final result......
- 50g self raising flour
- 50g custard powder
- 50g butter - softened
- 50g caster sugar
- 1 egg yolk
Beat the butter and sugar until pale and fluffy. Add egg yolk. Mix in the self raising flour and custard powder and turn into a dough. Turn the dough out on a lightly floured surface. Roll out flat and use a cookie cutter and cut out the dough. Bake in the 170C oven for 20-25minutes. Leave it to cool completely. Spread the filing.
Filling: Mix 15g butter with 25g icing sugar and 2 teaspoon lemon juice.
Sunday, February 22, 2009
My dear friend, Janet gave me some jambu air (bell fruit)...so the thought of garam belacan (kampong dip) came to mind......
I remembered when I was much.. much... younger then, during mango season... the girls in my family would love to sit around in the afternoon, savouring... young mangoes with 'garam belacan' (Northern slang). We would pound some chillies (the hotter the better!), sugar, otak udang (or petis to the southerners) and belacan. Then we'll add kicap manis.... then it was like......hmmmmm, it is just like the Ang Moh's 'dips'.. you dip the sliced sour young mangoes into this 'garam belacan'....
This is a simplified version of the one we could get from Alor Setar Pekan Rabu (market).
- 4 tablespoon sugar
- 1 tablespoon otak udang or petis (optional: belacan if there is no otak udang)
- kicap manis
- blended chili - start with 1 tablespoon (add more chilli if you wish to experience a buzzing head!!)
- coarsely grounded peanuts
Add all the above (except the peanuts) in a microwaveable bowl. Cook on HIGH for 1 1/2 minutes. Give a good stir. Lastly add peanuts....
It may not be the same as 'my Pekan Rabu' garam belacan...but its enough to bring back that nostalgic feeling....
Saturday, February 21, 2009
And its a good way to get Mr H Jr to eat his fruits... Such a 'picky' person! The fruits that he loves are mangoes, rock melon, banana and kiwi.... that's about all...he classifies as fruits...
~photo courtesy of Miss E's new camera
unless you cut up nashi pears, plums, nectarines, banana , grapes and frozen berries....top up with french vanilla yoghurt and a sprinkle of praline... yum!
Friday, February 20, 2009
Tuesday, February 17, 2009
Miss E loves anything to do with pasta, pizza or Italian cuisine... She is more 'Ang Moh' than Mr H Jr who is more 'Mamak'. For her...Pasta- anytime be it breakfast, lunch or dinner, we used to tease her by telling her ...that the only part that is Italian ... is her 'tooshie'...
This is Creamy Chicken Pesto Pasta....
- 350g dried Pasta or spaghetti
- 300ml light cream
- thinly sliced green onions
- 1/2 cup sundried tomatoes thinly sliced
- 1 1/2 cup cooked chicken - shred
- 1/2 cup pesto
- parmesan cheese
Cooked the pasta as per packet instruction. Drain the pasta and reserve 1/4 cup of the water. Heat up the pot, add pasta, cream, tomatoes, pesto chicken and green onions. Heat through. Salt and pepper.
Sprinkle with remaining green onion and parmesan cheese.
- 1/2 cup fresh basil leaves
- about a handful of almond (suppose to use pine nuts but Della dont quite like the taste of pine nuts)
- parmesan cheese
- olive oil
mix basil, parmesan and nuts in the food processor, and pour in olive oil and continue to process until a smooth paste.
You can freeze any left over pesto or mix it with cooked chicken (shredded), and ideal for sandwiches for the family....
Sunday, February 15, 2009
- 500g Basa Fillets
- 1 red onion
- 2 cloves garlic
- 10 dried chillies or add another 5 fresh chillies if you wish to have some 'ummph'
- 1 inch fresh or frozen galangal
- 1 inch fresh or frozen tumeric and add about 1 teaspoon of tumeric powder for the colour
- 2 stalks lemongrass
- 2 tablespoon of belacan granules
- 250 ml coconut milk
- Salt and pepper to taste
- 2 eggs
- 2 tablespoon rice flour
Blend the Basa until smooth, put it aside in the mixing bowl. blend all the spices from onion to belacan (running down the list above) until smooth too. Mix all in the mixing bowl, together with the 2 eggs, salt and pepper and the rice flour and coconut milk. Mix well. Lastly wrap about 2 tablesppon of the mixture in the banana leaf.... Steam for 10 minutes...Serve with rice
Friday, February 13, 2009
Try it....It is easy and simple. What you need to do is spread the peanuts(single layer) on a microwaveable plate. Microwave for about 2 min on High (depend on the microwave capacity- some may need longer than 2 mins), stir the peanuts, if the colour is not up to your liking ie goldenish shade... then microwave again ...maybe 1 min ...and check every time - otherwise you'll end up with 'burnt black' peanuts in the middle of the plate!!...Yuck!!
Let it cool completely.... then you'll have a lovely crunchy 'roasted' peanuts...
Wednesday, February 11, 2009
So mah fan.
Serve on the bed of 'Prosperity and Longevity Noodle'. ......
The noodle was a modified version from my fave magazine - 'Super Food Idea'....
- 450g of thin hokkien noodle or 2 dried noodle
- thinly slice green onions
- 1 cup of beansprout
- Thinly sliced red capsicum
- 1 inch of ginger - grated
- 4 cloves of garlic - chopped
- 1/3 cup of light soya sauce
- 3 teaspoon of sesame oil
- salt and pepper to taste
I cooked a little bit extra for my 2 kids and Mr H lunches the next day....
Tuesday, February 10, 2009
We had a 'Project Dessert Storm' last weekend......
On Saturday, Dell baked an Upside Down Plum Cake (recipe fr Women's Weekly magazine);
and on Sunday, Mr.H Jr made his Mango and Glutinous Rice.
We even had a competition... for the best dressed 'Mango and Glutinous Rice' . The above is Mr.H Jr's presentation, followed by Miss.E (middle) and me(bottom).
- Soak about 200g glutinous rice overnight
- drain and steam for at least 45 minutes
- 250ml coconut milk (skim the thick creamy coconut for garnishing later)
- 4 tablespoon sugar
- salt to taste
Mix the coconut milk, sugar and salt in the saucepan over medium heat, bring to boil. Lower heat and simmer until it thickens.
Pour mixture over rice, fluffing up with fork. Leave to stand for 10 minutes.
Serve with sweet juicy mango.....yum...
- Fresh Chillies
- Belacan / prawn paste
- Lime Juice or Tamarind extract
- Sugar if the chillies are extremely hot
- Blend the chillies into smooth paste
- Add belacan, salt and lime juice or tamarind extract (sugar if required)
- Blend again and adjust to your tastebud..