flavours of asia

Kek Gula Hangus Kukus ( Steamed Caramalised Sugar Cake)

noreply@blogger.com (Aimee Nour) — Fri, 27 Jan 2012 07:55:00 +0000

This is one of my favourite cakes. The first time I sampled this cake when I was an undergrad at University Malaya. We had an annual Art Exhibition which got some of my artwork exhibited and one of my colleagues baked this delicious cake for us all. Since then I have always wanted to try to make this cake but as time was flying by, I almost totally forgotten about it until recently when I got the recipe from a friend of mine. This was my first attempt of making this cake and voila! It turned out well! Do try!

Ingredients
1 cup flour
2 tea spoon bicarbonat soda
4 eggs
1 cup condensed milk

Caramalised Sugar
1 cup sugar
1 cup hot water
2 table spoon butter

Methods
1. Firstly, prepare the caramalised sugar so you can let it cool. In a pan over a medium heat, add the sugar and cook until they turn sticky and brown. Then carefully add in the water and butter. Put aside and let it cool.

2. In a mixing pot, add in the flour and bicarbonat soda. Mix all ingredients well. Put aside.

3. In another bowl, mix the condensed milk with the eggs before adding in the flour mixture little by little.

4. Lastly, add in the cool caramalised sugar and stir well. Transfer the mixture into a baking mold and cover the top with a foil to avoid water drops.

5. Steam in a medium heat for about an hour.

*serves 4-6 people

Malay Style Fish Curry

noreply@blogger.com (Aimee Nour) — Sun, 22 Jan 2012 04:30:00 +0000

This is a typical Malay style curry that you can get at any Malay home. We make the curry similar to how the Indians do it with the exception of coconut milk. Whereas the Indians do not put coconut milk in their curry, the Malays do love coconut milk in their curries. But you can also substitute the coconut milk with plain yogurt or evaporated milk or even omit them altogether if you are watching your calories. Do try!

Ingredients
2-3 fish, cleaned ( you can use any fish you like)
3 garlic, sliced thinly
1 inch ginger, sliced thinly
2 big onions, sliced thinly
2 strands of curry leaves
4 table spoon fish curry powder
2 table spoon mixed herbs (halba), optional
2 fresh tomatoes, halved
6-8 ladies fingers/okra
300 ml thick coconut milk
1 cup tamarind juice
salt, to taste

oil
1 cup water

Methods

1. In a pot, pour in some oil and add in the curry leaves for a few seconds before adding the sliced garlic, ginger and big onions. Stir well and cook until golden brown.

2. Add in the mixed herbs, curry powder and tamarind juice. Stir well and you can add in some water to mix all the ingredients.

3. Let the curry mixture cook well until it is separated from the oil.

4. When the oil has been separated from the curry mixture (where you can see some thin layer of oil on top of the curry mixture) add in the ladies fingers and coconut milk.

5. Allow to simmer for about two minutes before adding in the fish. Put some salt to taste.

6. Lastly, add in the fresh tomatoes and cook for another one minute.

7. Serve with plain white rice while still hot.

* serves 2-4 people

Malay Style Apple Salad

noreply@blogger.com (Aimee Nour) — Sun, 22 Jan 2012 04:06:00 +0000

One thing that I like about Malay Salad is that it has a lot of varieties and beautiful ingredients that distinguish from one salad to another. Not only you can take the salad with rice and other delicacies, you can also eat the salad on its own. I love many kinds of salad from the banana's heart salad that you mix with coconut milk and other herbs to bean sprouts salad mixed with pounded and roasted coconut. I have here a very simple salad that you can try at home. I am sure you will make even more Malay salads after this! Enjoy!

Ingredients
3 green apples, cut very thinly
2 table spoon dried shrimps, fry in a pan with no oil and pound until smooth
3 lemon grass, sliced very thinly
4-6 bird's eye chillies, cut thinly
4 kaffir lime leaves, sliced thinly
1 big onion, sliced thinly
1 lime juice
salt and sugar,to taste
1 bunga kantan, sliced thinly
1 tablespoon apple cider

Methods

1. Mix all ingredients in a bowl and let it cool in a fridge for a few hours before serving.

*serves 4-6 people

Nyonya Laksa

noreply@blogger.com (Aimee Nour) — Thu, 19 Jan 2012 06:23:00 +0000

I have cooked nyonya laksa a few times before. My first encounter with nyonya laksa was when I was in my secondary school. The canteen operator cooked a marvellous creamy and sour laksa that look very much like a thin curry broth. I had no idea that it was nyonya laksa not until I grew a bit older. Some might mistaken it for curry noodles, but they are extremely different in taste and texture even though they use the same puff soybean curd and fish balls to name a few. I got this recipe that I would like to share with you. And trust me, you will be asking for more! Enjoy!

Ingredients

1000 ml coconut milk
½ kg fresh Prawns, remove shell and coarsely chopped
Handful laksa leaves (Daun Kesum), chopped
Handful coriander leaves, chopped
20 Fish Balls
20 Bean Curd Puff
Salt and sugar to taste
prawn stock (optional) or water
oil

To be finely grounded into a paste

20 shallots
1 big onion
6 lemongrass , shreded
10 fresh red chilies, half- seeded
4 kaffir lime leaves, shredded
1 inch galangal, sliced
2 inch fresh Ginger, sliced
½ cup dried Shrimps, soaked in hot water
1 fresh turmeric, sliced
15 candlenuts
Water to blend
2 Tables spoon dried chilli paste, to be mixed in the paste
2 Table spoon coriander powder, to be mixed in the paste

Garnishing Ingredients

2 fish Cakes, blanched and sliced
300 g egg noodles or vermicelli noodles ( I used spaghetti)
30 g prawns, blanched
1 hard boiled egg, halved (optional)
½ kalamansi lime (limau kasturi), for each dish
1 cucumber, finely sliced
Handful of raw bean spouts
Chili based sauce (Sambal) – to taste

Methods

1. Heat oil and fry the paste until fragrant on low heat for 10mins until the oil appears on the surface.

2. Add in the fresh minced prawns. Bring to a simmer, then lower heat.

3. Add in chopped laksa leaves and coriander Leaves. Mix well.

4. Add in coconut milk, and season the broth with salt and sugar. Add in fish balls, bean curd puff and simmer the broth for 20 minutes or until oil appears on the surface.

5. In an individual bowl, put in the noodles and add in the broth. Garnish the laksa with the garnishing.

*serves 4-6 people

Meat Besamah

noreply@blogger.com (Aimee Nour) — Thu, 19 Jan 2012 06:06:00 +0000

Meat Besamah or Besamah Daging is quite similar to meat curry except some extra addition to the ingredients like lemon grass and pounded coconut paste or locally known as kerisek. The gravy is a lot thicker and best eaten with glutinous rice or lemang even bread. We had the chance to cook this dish and eat it with steamed glutinous rice a couple of weeks ago and I thought I would like to share the recipe with you. Have a try!

Ingredients
Pounded Items
3 garlic
1 inch ginger
2 big onions
4 lemon grass
2 cm galangal

Other Ingredients
1 kg meat, cubed
1 cup of thick coconut milk

2 table spoon kerisek
6 table spoon curry powder
2 table spoon kurma powder
Water, as needed
salt, to taste

Methods
1. In a pot, heat some oil. When the oil is hot, add in the pounded ingredients. Stir well and cook until they turn aromatic.

2. Add in the curry and kurma powder and stir briefly. Quickly add in some water to form a thick paste. Keep on stirring until the paste is separated form the oil.

3. When the paste is thick and separated from the oil, add in the meat. Stir to ensure all the meat is coated with the paste.

4. Add in some coconut milk and salt. Cook for a few minutes.

5. Lastly, add in the kerisek and cook until the broth thickens.

6. Serve with some glutinous rice, white rice or bread.

* serves 6-8 people

Banana in Sweet Coconut Sauce (Pengat Pisang)

noreply@blogger.com (Aimee Nour) — Wed, 11 Jan 2012 14:18:00 +0000

Banana! What can I say about this tropical fruit. It is healthy, full of potassium that is good for our health and variable in taste and sizes. They can be as big and long as a tusk or as small as our thumbs...Well, maybe slightly bigger. But what matters most, banana often be the choice of many of us as they are easy to find. Besides eating them raw, we also fry them with batter, mash them to make delicious dumplings, wrap them in a banana leaf and grill them or turn them into sweet dessert the local way. Me and my family always love to eat bananas. Often they would disappear very fast before I can savour some for myself. The kids would pick one by one banana and would leave me with the skins. When I got a few bunches of bananas recently, I started to think of pengat pisang, or bananas that are cooked in sweet coconut milk. I know that my daughter loves this and when it is cold, it will be even better! So, here is the recipe if you would like to do it my way! Enjoy!

Ingredients

10 medium sized bananas, cut into half
1/2 cup sugar, or as desired

800ml - 1 liter coconut milk
1 cup water, if needed
1 cup palm sugar powder
a pinch of salt
2 screwpine leaves
some cinnamon powder

Methods

1. Put coconut milk, sugar, palm sugar, screwpine leaves in a pan. Heat the pan and cook the mixture thoroughly until they become bubbly. Stir well in a medium heat to ensure that the coconut milk will not 'break' into small 'cheesy like' lumps. If you want more broth, you can add in some water.

2. Add in the bananas and cook for a few minutes until the bananas become softer.

3. Serve in a bowl and sprinkle some cinnamon powder to enhance the taste.

*Serves 3-6 people

Marble Fruit Jelly

noreply@blogger.com (Aimee Nour) — Mon, 02 Jan 2012 01:21:00 +0000

Making jelly is one of the easiest, fastest and simplest dessert preparation that I have ever known. You can prepare it beforehand and it takes about half an hour to cook and another 1-2 hours to set. That is why I always have a few packets of dried jelly at home so if I feel like making a sweet jelly, I can just disperse the dried jelly in water and add any flavour that I want. You can use any kinds of jelly. Some will come in a dried version, whereas some in powdered version. Some boxed jelly will have a version of crystal jelly as well but for this one I use dried jelly that you have to melt first before putting any flavour you desire. Besides, I found out that crystal jelly is more suitable to take on its own with its own flavour than adding your own flavour into it, hence the dried jelly would be a better choice. For this marbe jelly, you have to make sure that the first colour you put in is about 3/4 set before adding or mixing another colour of jelly. It's up to your own creativity of what colour you would prefer, but for mine I chose chocolate and vanilla flavour with a little hint of cinnamon and nutmeg. Do try!

Ingredient A
1 packet of dried jelly
1 cup of sugar
Water
1 can of evaporated milk

Ingredient B ( chocolate colour)
2 table spoon cocoa powder

Ingredients C ( light milky colour)
1 tea spoon cinnamon powder
1 tea spoon nutmeg powder
1 tea spoon vanilla essence

Ingredients D
1 can of canned peaches or any canned fruit products

Methods

Stage 1

1. Wash the dried jelly briefly before putting it in a pot.

2. Cover the pot with water about double the height of the jelly that stays in your pot.

3. Heat the pan and let all the jelly melt. When the jelly is melted, add in sugar. You can cut in or add in more sugar depending on your preference.

4. When the sugar has melted, add in the evaporated milk and cook for another 2 minutes or until it becomes bubbly.

Stage 2

1. When the jelly is cooked and well melted, divide the jelly into two equal portion.

2. Add ingredients B into one portion.

3. Add ingredients C into another portion.

Stage 3

1. Pick any mold of your choice, and begin layering the jelly with ingredient D, that is the canned peaches at the bottom of your mold.

2. Add in the chocolate mixture, ingredient B, for about half of the mold and let it set halfway.

3. When the jelly is half set, arrange some canned peaches on top of it and add in the other mixture of jelly as in ingredient C (lighter colour).

4. Wait for a few minutes, and when the jelly is 3/4 set, mix the jelly briefly until it forms marble designs. Do not mix too much as the colours will mix thorougly hence the marble like design might not be achieved.

5. Set in a room temperature for half an hour before transferring it in your fridge.

6. Cut it into a triangular shape before serving.

*serves 6-8 people

Fluffy Pancake

noreply@blogger.com (Aimee Nour) — Thu, 22 Dec 2011 12:59:00 +0000

My kids simply love pancakes. Normally, the pancakes would not reach the table by the time I finish with the cooking. I was looking at some old pancake photographs from my computer when my niece saw some of them and she quickly requested me to make some pancakes for her. She is staying with us for two weeks during the school holiday which will end until the first week of January. So, as not to disappoint her, I agreed. So, I prepared this very easy and simple fluffy pancakes that I learned from a friend of mine and they turned out great! Enjoy!

Ingredients
1 3/4 cups milk
4 Table spoon white vinegar
2 cup all-purpose flour
6 Table spoon white sugar
1 tea spoon baking powder
1/2 tea spoon baking soda
1/2 tea spoon salt
1 egg
4 Table spoon butter, melted

Methods
1. Mix milk with vinegar in a medium bowl and set aside for 5 minutes.

2. Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

3. Whisk egg and butter into the milk and vinegar mixture. Pour the flour mixture into the wet ingredients and whisk until the batter is smooth.

4. Heat a small skillet over medium heat, and coat with cooking spray or a thin layer of butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

*serves 6 small pancakes
If you want to make more pancakes, just double or triple the portion of the ingredients

A Happy Get Together!

noreply@blogger.com (Aimee Nour) — Mon, 19 Dec 2011 10:23:00 +0000

It would be very seldom that me and my siblings and in laws would eat out together because normally we would either eat at home or have takeaways. But this time, I gave the suggestion that we all should spend some time to eat at a good hotel or restaurant as a big family and had a different ambiance to our dining experience. The idea started when I took my two kids to a breakfast buffet at Hotel Sri Malaysia in Taiping a week ago and I thought since my brother and his family were coming, we should try the buffet. But the idea to take them to the same hotel changed as my sister in law was worried if her kids would not be able to get up too early in the morning since it was a school holiday. So, we then decided to take lunch instead at a hotel by the lake called Flemington Hotel.

The food was superb! With the portion that they serve, it was equal with the price that they offer. The three decker sandwiches were served with some fries. The tuna sandwiches were light although I prefer more peppery taste to them, well after taking one small bite from my daughter who ordered them. I had a slightly sour spaghetti bolognaise but the taste was good as what I do at home. Fish and chips was served in a big portion with the crunchy outside layer. My mom and daughter had a tasty and creamy mushroom soup with a hint of minty flavour which was slightly different than what they normally have. The chicken pinatta was delicious with tomato based sauce and some pasta at the bottom. But the highlight was the special fried rice that came together with two satay sticks, chicken wings, crackers and fried egg with a side sambal belacan dip for that extra ommph that could fill your stomach the whole day! Top it up with some iced lychee that they served in a jar, I guess the bills were worth the food after all!

Next week, my sister would drop by and we have planned ahead to stay in a chalet and enjoy the food there. But that will be another story!

Mushroom, Carrot and Onion Tempura

noreply@blogger.com (Aimee Nour) — Mon, 19 Dec 2011 10:07:00 +0000

My sister in law just got back from Cameron Highlands with some beautiful and fresh vegetables like mushrooms and carrots. She also got us lots of strawberries, green leafy vegetables like kailan, and some fresh cabbages. This morning, every one was having a light breakfast of bread and scramble eggs, therefore by eleven am everybody was hungry. I decided to fry some of the vegetables ala tempura style as finger food that we could take before having our lunch later on. So here it is... Enjoy!

Ingredients
5 medium size oyster mushroom, shredded in stripes
1 carrot, cut thinly
1 big onion, cut in rings
Oil, for frying

Batter
2-3 cups of wheat flour
1 egg
salt to taste
a pinch of pepper
a pinch of garam masala
a pinch of sodium bicarbonate
water, as desired

Methods
1. In a large bowl, mix the batter ingredients until you find a thick consistency that can coat the vegetables.

2. Dip each cut vegetable individually and deep fry until they turn golden brown.

3. Serve in a serving dish while still hot.

*serves 3-6 people

Fish Soup ( Singgang Ikan)

noreply@blogger.com (Aimee Nour) — Sat, 10 Dec 2011 14:40:00 +0000

There are times when you do not feel like eating anything hot or spicy much more food with high in fat and make you full to the brim. After having too much or curries and kurma, I decided to make fish soup that is simple for the whole family. My kids love sipping soups and although we do not make fish soup as often as chicken soup, this dish is simple, mild and soft for the stomach. Also suitable when you have a fever and could not take any solid food or anything spicy. So this meal will be perfect for that! Do try!

Ingredients
2-4 fishes, any type
1 inch ginger,
1 inch galangal
1 big onion
1 table spoon coriander herbs
3-6 asam gelugur
1 tea spoon coarse black pepper
1 table spoon budu
2-3 fresh red chillies/ bird's eye chillies
salt, to taste
water, as desired

Methods
1. In a pot, put in all the ingredients except the fish and brew them for about five to ten minutes. This is to let all the ingredients immerse together and to cook thoroughly before putting in the fish. As fishes take a short time to cook, it is better you make your broth first and put the fishes last.

2. When the broth is brewed thoroughly, add in the fishes and cook until another five to eight minutes or until the fishes are tender.

3. Serve in a serving plate with white plain rice.

*serves 2-4 people

Chicken Stew

noreply@blogger.com (Aimee Nour) — Sun, 04 Dec 2011 15:07:00 +0000

I love eating chicken stew with toasted bread. Even better if you have mashed potatoes cooked with minced chicken and onions and fresh salads as side dishes. Yummy! Chicken stew would be perfect to eat when you want to have something light but healthy and filling at the same time and not too heavy on the stomach. Do try this simple dish but yet very tasty indeed! Enjoy!

Ingredients
12 parts of chicken, cleaned thoroughly
4 garlic, finely chopped
2 big onions, finely chopped
2 table spoon black pepper, finely pounded
6 potatoes, cut quarterly
2 carrots, cut 1 inch thick
1 table spoon thyme or any dried herbs
some coriander leaves, cut into 1 cm long
some spring onions, cut into 1 cm long
2 table spoon flour, or as needed
1 small can green peas
salt, to taste
Oil

Methods
1. In a pot, pour in some oil. When the oil is heating up, throw in chopped onions and garlic. Fry until golden brown.

2. Put in the chicken and fry with the onions for a few seconds before putting in the flour. Mix all well.

3. Pour in some water just enough to cover the chicken. Cook for about fifteen minutes or until the chicken is half tender.

4. When the chicken is half tender, add in the potatoes, carrots and black pepper. Stir well. You may add some more water to cook the chicken, potatoes and carrots.

5. Waif for about 20 minutes before adding the rest of the ingredients like dried thyme, coriander leaves, spring onions, salt and lastly green peas.

6. Make sure the gravy is a bit thick before serving in a serving plate or with your chosen side dishes. You may add more flour if required to thicken the stew.

* Serves 4-8 people

Oat Pancake

noreply@blogger.com (Aimee Nour) — Sun, 04 Dec 2011 14:49:00 +0000

I was hovering around the pantry looking for something to prepare for tea as my stomach was rumbling. Initially I was thinking to fry some anchovies and onions dumplings but changed my mind when I saw a big packet of leftovers oat sitting in the pantry for quite some time now. I had some self-raising flour from the last cake I baked, therefore I thought making oat pancakes would be suitable for the rainy evening. I managed to make a few pancakes but most of them had been taken up by my kids before they even reach the plates! I drizzled some honey and raisins to enhance the taste of the soft pancakes. Do try!

Ingredients
3 cups of instant oats
1 cup self-raising flour
1 cup fresh milk
4 table spoon sugar
juice from 1 orange

Garnishing
Honey
Raisins

Methods
1. Mix all ingredients into a loose batter and fry one by one in a frying pan until golden brown.

2. Arrange the pancakes in a serving plate and drizzle some honey and scatter some raisins before serving with your favourite hot tea.

*serves 2-4 people

Cucumber and Apple Salad

noreply@blogger.com (Aimee Nour) — Sat, 19 Nov 2011 05:02:00 +0000

I love eating salads especially cucumber salads. I also prefer cucumber, pineapple and carrot salads as well. Not only they are easy to prepare, the combination gives a very balanced taste to the taste buds especially if you add some vinegar and sugar to it. I normally will add some onions, garlic and ginger to my salads, but for this one I omitted them and just mix the salad with some salt, sugar and vinegar. Very crunchy to eat on its own while watching your favourite tv program, as I always do! Enjoy!

Ingredients
1 granny smith apple, sliced thinly
1 cucumber, unseeded and sliced thinly
2 table spoon sugar
1/2 tea spoon salt
2 table spoon vinegar

Methods
1. Mix all ingredients in a bowl and let it cool in the fridge before serving.

*serves 1-2 people

Pudding Trifle

noreply@blogger.com (Aimee Nour) — Sat, 19 Nov 2011 04:41:00 +0000

I was thinking of what to make for dessert during the last Eid'l Adha celebration that was on a few weeks ago. Deciding on not to bake any cookies or buy any at the stores, I was opting to make one simple dessert that can melt in your mouth within seconds. I was looking through some ideas from the net, and my eyes caught something that I like. Pudding Trifle. Hence, the decision was made on spot. Since it is very easy to do and requires little amount of time to prepare it, I quickly got the ingredients and made one for my family. It was a pleasure to see that the kids and adults enjoying the food and I am thinking now to make another one this week end! Do try!

Ingredients

First layer
1 loaf of swiss roll cake, any flavour

* cut into thin slices and arrange at the bottom of the serving dish

Second layer
2-3 cups of custard flour
1 can evaporated milk
2 table spoon sugar

* Combine all ingredients and heat in a pot until the custard turns thick ( if your custard is not thick enough, you may add more custard flour but make sure that you dissolve the flour with water first before putting it in the pot)

Third layer
1 packet of powdered crystal jelly, any colour and flavour

* Mix the ingredients as instructed in the packet with water and boil until dissolved

Forth layer
1 can of mixed fruit cocktails

Fifth layer
1 bottle of whipping cream

Top layer
Canned peaches
Some cherries

Methods
1. By following the layers as I put it above, do the step one by one.

2. Arrange the sliced swiss roll cake at the bottom of your serving dish.

3. Pour in the custard sauce on top of the cakes until all surface is covered.

4. Let the custard cool for a while before pouring in the crystal jelly that has been cooked.

5. Spread a can of mixed fruit cocktail over the jelly and let it cool in the fridge for a few hours.

6. Before serving, add the whipping cream on top and arrange some peaches and cherries as you prefer.

*serves 8-10 people

Tomato Rice

noreply@blogger.com (Aimee Nour) — Thu, 17 Nov 2011 06:31:00 +0000

It is common in our family to eat tomato rice. Besides healthy, it is flavorful and light. We had tomato rice a couple of weeks ago taken together with dalca or vegetable and meat salad together with chicken kurma and cucumber salad. It is very easy to prepare and here is the one that I usually make for my family. Enjoy!

Ingredients

6 cups of rice, cleaned and tossed
1 cinnamon stick
5 cloves
2 star anise
5 cardamon pods
2 screwpine leaves (daun pandan)
6 fresh red tomatoes, finely chopped
1 grated carrot
1 can of evaporated milk
salt, to taste

Blended/Pounded/Chopped Items
4 garlic
2 inch ginger
2 big onions

Garnishing
Raisins
Grated carrots
Fried onions

Methods

1. In a pot, pour some oil until it is heating a bit. Put in cinnamon stick, cardamon pods, cloves, star anise and screwpine leaves. Mix for a few seconds before putting in the blended items. Mix well until all ingredients turn aromatic.

2. After that, put in the chopped tomatoes and carrot and cook until very tender.

3. After the tomatoes and carrots are dissolved, add in the rice. Stir well until all ingredients are coated well.

4. Add in the evaporated milk, salt and water until it is enough to cook the rice (you have to adjust the water according to your type of rice or cups)

5. Cook the rice until it is done.

6. When it is ready, serve in a serving plate with some raisins, fried onions and grated carrots.

*serves 4-6 people

Soda and Rose Syrup Punch

noreply@blogger.com (Aimee Nour) — Wed, 09 Nov 2011 04:57:00 +0000

Whenever we have invited guests or having a feast or celebration, we would prepare this delicious soda punch to every one's delight. This punch will be on the table every Eid celebration and if it is not there, we would feel like our meals are not complete. Last Sunday was another feast that we had and as usual every one was waiting for this sweet and tangy drinks to savour. Do try!

Ingredients
3 cups of rose syrup
3 cups of orange juice concentrated
2 bottles of ice cream soda
Lots of ice

Methods

Mix all ingredients in a large punch bowl with lots of ice. You can adjust the taste and sweetness of the drinks according to your likings by adding more or less ingredients as stated above.

How to Make Chapati and Sardine Dip

noreply@blogger.com (Aimee Nour) — Wed, 09 Nov 2011 04:33:00 +0000

I have been delaying my plan to make a home made chapati until today. The atta flour has been in the pantry for weeks now to my oblivion, stacking in between packets of pasta and coarse sugar and other bits and pieces of everything. Not until this morning that I feel the enthusiasm to make some hence what you see in the picture. Chapati is very healthy and it contains low calorie. Easy to make and prepare. If you need a filling and healthy breakfast, this would be it. Enjoy!

Chapati Ingredients
3 cups of Atta flour
2 table spoon margarine
a pinch of salt
water

Method

Mix all ingredients with some water until you can form a big dough. Make small rounded shape dough from the big one so you can easily roll the dough individually later. Let the dough rest for at least half an hour before you roll each small dough to a round shape. Cook in a flat non-stick pan until it cooks.

* can make 8 small chapatis

Sardine Dip Ingredients
2 cans of sardine in tomato sauce
2 garlic, crushed
2 big onions, chopped
1 cm galangal, chopped
2 lemon grass
1 potato, cubed
1 carrot, cubed
2 table spoon tamarind juice
1 tea spoon paprika
salt, to taste

Methods

1. In a hot pan, fry the onions until golden brown. Add the galangal and lemon grass. Stir well.

2. After a few seconds, add the potatoes and carrots. Add some water to soften the potatoes and carrots.

3. When the potatoes and carrots have become tender, add the sardine will all the sauce. Add some water, tamarind juice and salt.

4. Cook until the broth has turned quite thick.

5. Serve with the chapati while still hot.

Hari Raya Haji Dishes

noreply@blogger.com (Aimee Nour) — Tue, 08 Nov 2011 03:49:00 +0000

Last Sunday was another day of celebration for the Muslims. It was Eid'l Adha celebration that is synonym with the Haj in the month of Zulhijjah in Islamic calender. In fact, Eid'l Adha is celebrated during wukuf in Arafah where millions of Muslims will surrender themselves in following the rituals that they need to perform during Haj. We had a great family gathering during this time. We had cooked varieties of food from the traditional ones like lemang and rendang to the more contemporary like the chocolate cake and pudding trifles. We also had glutinous rice with meat besamah (curry), nasi impit or pressed rice with peanut gravy and nyonya laksa. The food lasted until dinner and we had a fabulous time with laughs and laughter and the kindred spirit among family members.

Tomato Chicken (Ayam Tomato)

noreply@blogger.com (Aimee Nour) — Wed, 26 Oct 2011 08:17:00 +0000

There are many ways to cook your chicken. And there are many versions of tomato chicken. Some people call it ayam masak merah and there again, there are many versions to that too. In my previous post, I have given a recipe of ayam masak merah, quite similar to this recipe that I am giving you with the exception of a few ingredients that makes it slightly different in taste and texture. This one is a dry version and is suitable taken with tomato rice or plain rice of your choice. Have a try!

Chicken Ingredient
1 chicken, cut into 12 parts, cleaned and marinade with some turmeric powder and salt

Pounded/Blended Ingredients (A)
3 garlic
1 big onion
2 inch ginger
4 tomatoes
2 table spoon chilli paste

Other ingredients (B)
1 cinnamon stick
1 star anise
6 cloves
2 table spoon tomato sauce

2 table spoon chilli sauce
1 table spoon honey
salt, to taste
oil

Methods
1. Fry the chicken until golden brown or fully cooked. When the chicken is cooked, put them in a plate for later use.

2. In another pan, put some oil and add in the pounded/blended items (A). Stir well until all ingredients turn aromatic.

2. When the oil begins to emerge from the ingredients, add in ingredients (B) and mix all ingredients together until it forms into a thicker paste.

4. When the mixture has gone 3/4 dry, add in the fried chicken and stir and mix all ingredients well for about a minute before serving.

*serves 4-6 people

Grilled Beef and Tamarind & Chilli Condiments

noreply@blogger.com (Aimee Nour) — Sat, 22 Oct 2011 08:08:00 +0000

I have been wanting to grill some meat and dip it with delectable tamarind and chill condiments or air asam as the local call it but as time was passing by I am complacent about it still. Not until yesterday that I finally took out that beef from the fridge and decided that I would make the beef, finally to the delight of everyone. It might not too complicated to cut fine the beef and grill it but if you happen to have the wrong kind of beef parts, you might be in trouble as the beef might become hard. I suggest that you get the tenderloin for better results so that your eating experience will be a delight.

Ingredients
Beef
500m gm beef, finely cut
salt, to taste
pepper, to taste
1 table spoon soy sauce
1 table spoon oil

1. Marinade the beef with the ingredients for about one hour, After an hour, you can grill the beef. If you do no have a grilling pan, then you can fry it in a non-stick pan.

Tamarind & Chilli Condiments (Air Asam)

1 big onion, sliced thinly
6 cili padi (bird's eye chilli), sliced thinly
1 fresh red chilli, sliced thinly
1 cup tamarind juice
2 table spoon kerisek
1 red tomato, chopped
1 lime juice
1 inch belacan (shrimp paste)
2 kaffir lime leaves, sliced finely
1 tea spoon sugar
salt, to taste

1. Mix all ingredients thoroughly and well in a bowl and serve with the beef. Make sure that the taste is tangy and hot with a little tiny bit of sweetness in it.

*serves 2-4 people

My Chicken Briyani Rice

noreply@blogger.com (Aimee Nour) — Sun, 16 Oct 2011 13:02:00 +0000

We had a great barbeque cum birthday celebration recently and one of the main dishes was briyani rice. We thought of having fried rice or buttered rice for the occasion, but eventually I came with the idea to cook my version of fast, simple and quick briyani rice to come together with the chicken barbeque. So, with a big cooking pot, I had cooked about five kg of briyani rice as early as 11 am so as to avoid hassle in the last minute. What I hate is working at the very last minute as that will make you weary. A good, organised and proper planning is vital for an occasion like this and that will also give you ample of time to rest before the guests keep pouring in. I have simplified the recipe that can serve about 4-6 people. Here we go!

Ingredients
4 cups of basmathi rice, cleaned and drained
1 chicken, cut into 12 parts
2 big onions, chopped
4 garlic, chopped
1 1/2 inch ginger, sliced thinly
4 table spoon kurma curry powder
1 can evaporated milk
1 handful spring onions, chopped
1 handful coriander leaver, chopped
1 handful toasted cashew nuts
1 handful black raisins
3 pandan (screwpine) leaves
4 red tomatoes, chopped
1 carrot, chopped
2 cinnamon stick
5 cardamon pods
5 cloves
2 star anise
salt, to taste

Methods
1. In a pot, pour in some margarine and some oil. Let the oil heat a bit before putting in the cinnamon stick, cardamon pods, cloves and star anise. Stir well.

2. After about five seconds, add in the big onions, garlic and ginger. Stir until lightly brown.

3. Add in the kurma curry powder. Stir well until the oil starts to emerge from the mixture. At this point, you can add in the tomatoes, carrot and pandan (screwpine) leaves. Stir until the vegetable have soften a bit.

4. When all ingredients have mixed well, add in the chicken. Coat the chicken with the curry paste and cook for about two minutes. Add salt to taste.

4. Add in the evaporated milk and cook the chicken until half done. You can add a little bit of water at this stage to tenderise the chicken.

5. When the chicken is half done, add in the rice and add enough water to make it cook. If you put 4 cups of rice, then you have to add about 5 cups of water, and another cup would be from the milk that you had put earlier (and estimation of 1 can of milk) - this also depends on the type of rice you have. Some rice needs more water whereas some need less.

6. After that, let the rice cook in a medium heat until tender. When the rice is ready, you can add in the chopped spring onions and coriander leaves. Also the raisins and toasted cashew nuts. Leave some raisins and nuts for decoration.

7. Mix all the ingredients well before serving while still hot.

*serves 4-6 people

Sugi Sweet Dumplings

noreply@blogger.com (Aimee Nour) — Tue, 11 Oct 2011 23:44:00 +0000

This is really a trial recipe that I was making. I saw a packet of sugi flour while getting my groceries the other day, and I have always been curious about this flour. I often wonder what type of dish that is suitable for this flour and how it would taste like. Well, I have tried sugi cookies before and I loved it, so I guess I wanted to experiment with it. It just so happen, a few days before I saw a woman chef made a sweet sugi dessert cooked with some sugar and milk, so I decided to give a try to this one. I did not recall clearly of how she did her sugi dessert, but mine was just the one that I invented myself! And it was not bad at all!

Ingredients
For the dumplings
6-8 table spoon sugi flour
1 can evaporated milk

4 table spoon coarse sugar

For the sauce
2 table spoon coffee @ Nescafe
1 table spoon sugar
hot water
* mix the coffee and sugar in hot water until the sugar is dissolved

Methods
1. In a pot, add in the sugar and milk. Stir until both ingredients are combined.

2. After that, add in the sugi flour and stir and mix well.

3. Turn on your stove and put the mixture over a low to medium heat and stir well. The flour will thicken quite fast and make sure that you adjust the heat accordingly.

4. When the mixture has thicken ( if it does not then you have to add in more sugi flour), turned off the stove and keep aside for cooling.

5. When the mixture has cooled, mold it into ball shapes one by one until finishes.

6. Serve with a coffee sauce that you have mixed with some sugar and water. Best if served chilled.

*serves 6-8 people

Steamed Orange and Chocolate Cake

noreply@blogger.com (Aimee Nour) — Tue, 11 Oct 2011 23:13:00 +0000

I love orange and chocolate cake as I feel they go hand in hand together. Normally, people will bake their cake but there are also another way of making a cake, that is by steaming. I was rumbling through my dry pantry looking for tea-time snack, and I saw the leftover ingredients from the last cake I bake, and hence I decided it would be perfect to bake a cake. But, the last cake I baked did not turn out very well because the oven had turned out kaput, so I decided to try and steam the cake. And voila! It turned out perfectly well! Enjoy!

Ingredients
* pls note to use the same exact measurement for the cup to achieve a better result.

1 cup castor sugar
1 cup butter or margarine
1 3/4 cups of self-raising flour
4 grade A eggs
2 table spoon Van Houten chocolate powder
1 orange zest and juice
2-3 drops chocolate colouring
2-3 drops orange colouring

Methods
1. In a mixing bowl, put in the butter and sugar. Whip until the sugar has dissolved.

2. When the sugar has dissolved, add in the eggs one by one and whip until the mixture turns white and fluffy.

3. When the mixture turns white and fluffy, add in the flour and mix well by flipping the flour in the same direction but in a circular movement.

4. When it's done, separate the mixture into two parts.

5. In one bowl, add in the chocolate powder and the chocolate colouring and mix well.

6. In another bowl, add in the zest of one orange and the juice. Also add some orange colouring to make the colour stands out. Mix well.

7. In a 20 inch baking pan, spread the whole pan with some butter and add in the chocolate and orange mixture side by side until it finishes.

8. Meanwhile, get your steamer ready. When it's ready, put in the baking pan and steam in a medium heat for about 45 minutes or until the cake is done. You can see if it's done by pricking a a fork through the cake and if the fork comes out clean, then the cake is ready to be served.

9. Wait until the cake has cooled down before serving.

*serves 6-8 people

Steamed Chicken with Mushroom

noreply@blogger.com (Aimee Nour) — Sun, 09 Oct 2011 05:46:00 +0000

Simple. Easy. Healthy. Three things to describe this dish. You can add in any kinds of vegetables to complement the dish. I have chosen a few selections of mushroom and some green vegetables to complete this main dish. Enjoy!

Ingredients
12 parts of chicken, marinade with salt and pepper
2 big onions, chopped
5 garlic, chopped
1 inch ginger, thinly sliced
6 sprigs of chives, thinly sliced
6 sprigs of coriander leaves, thinly sliced
2 table spoon fish sauce
shitake mushrooms
oyster mushrooms
button mushrooms
small corns, as desired
green peas, as desired
3 kaffir leaves
3 lemon grass stalks, pounded lightly at the root side
1 egg plant, cubed
1/2 lime juice
salt
pepper

Methods
1. Put the chicken in the steamer and cook until half done or about half an hour.

2. When the chicken is half done, add in all the other ingredients stages by stages until you fill the whole pan.

3. Cook for another 20 minutes or until the vegetables have softened a bit and the chicken is done.

4. Serve in a serving dish.

*serves 6 people