♥ LOVE2COOK MALAYSIA♥

Moist Chocolate Cake (new recipe)

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 28 May 2012 15:59:00 +0000

Mid-term school holiday is here! It's time for Rishie to relax and play with sister Ashika more. And I can enjoy being home rather than sunny, head-cracking outdoor! We spend most of our time with PS3...phew. Waiting for dear Hubby to return soon!

Both my kids are chocoholics just like their Papa! When Rishie requested for a chocolate cake, I just thought of this recipe which is truly moisty, chocolatey and delicious. I find the sweetness was just right as we had the cake topped with choc ganache and Cadbury chocs. Luckily I had 2 little assistants who readily helped me to arrange the choc pieces. Ashika was really excited helping me out. She just likes to imitate whatever I do in the kitchen. Thus, I had to keep my knives and sharp tools way higher!

Btw, she fell asleep while waiting for me to finish with the photoshoot, but nothing went right when I shot these pics. I completely screwed up with the settings and lighting...haha!

Enough said, here's the recipe to the sinfully delicious Moist Chocolate Cake.

MOIST CHOCOLATE CAKE

Ingredients :~

100gm all purpose flour
50gm dark cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
180gm salted butter
180gm fine granulated sugar
2 large eggs
1 tsp vanilla essence
200 ml evaporated milk ( I used Ideal )

Method :~

In a bowl, sift together all purpose flour, cocoa, baking powder and soda.
Using an electric mixer, beat butter and sugar until smooth.
Add in eggs 1 by 1 while beating. Add vanilla essence.
Add evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
Pour batter in a 20cm lined cake tin, bake for 45 minutes at 170C. (oven temp may vary)
The cake is done when a skewer or toothpick inserted comes out clean.
Cool on a wire rack. Add chocolate ganache or top with strawberries.

CHOCOLATE GANACHE

Ingredients :~

100gm dark cocoa bars ( chopped )
200ml condensed milk
3 tbsp salted butter

Method :~

Using double-boiler method, melt dark cocoa together with condensed milk and butter.
Stir until the mixture thickens.
Cool before spreading on the cake.

Check out my earlier Moist Chocolate Cake using different recipe HERE!

Chicken Peratal ( Dry Chicken Curry )

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 21 May 2012 15:59:00 +0000

A chicken dish again! LOL...

This time it's my style Chicken Peratal ( Dry chicken curry ). If you add more water or coconut milk to this dish, it becomes Chicken curry :)

The chicken pieces are marinated with the spices prior to cooking. You may omit the potatoes addition. Come, let's check out the recipe!

CHICKEN PERATAL ( Dry Chicken Curry )

Ingredients :~

(A) Mix these ingredients together & marinade for 20 minutes

1 whole Chicken ~ cut into medium sizes
4 tbsp ginger - garlic paste
4 tbsp chilli powder
2 tbsp meat powder
1 tsp corriander powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tbsp salt

(B) Other ingredients

1 cinnamon stick
4 pcs cardamoms
2 star anise
2 tsp fennel seeds
1/4 tsp fenugreek seeds
3 onions ~ sliced
3 tomatoes ~ diced
3 green chillies ~ sliced
3 sprigs curry leaves
2 tbsp chopped corriander leaves
2 large potatoes ~ cubed ( optional )
1 cup water
6 tbsps ghee
Salt to taste

Method :~

Heat ghee in a large wok. Saute cinnamon stick, cardamoms, star anise, fennel seeds and fenugreek seeds until fragrant.
Add the sliced onions, green chillies and curry leaves. Stir fry for 3 minutes.
Add the potatoes ( optional ), stir and add the marinated chicken with spices and water. Mix gently and cook with for 10-15 minutes with lid covered. Stir gradually and allow to boil.
Cook for another 10 minutes until the gravy thickens.
Add cubed tomatoes. Mix well and let to simmer.
Sprinkle chopped corriander leaves over and mix thoroughly. Check for salt.
Dish out and serve hot.

This dish goes well with chapati, paratha, plain rice or briyani rice too. Enjoy!!! :)

Fried Eggs in Anchovies Sambal

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Wed, 16 May 2012 15:30:00 +0000

Easy-peasy recipe. The anchovies and lots of onions make this dish special.

FRIED EGGS IN ANCHOVIES SAMBAL

Ingredients :~

4 eggs
1 sprig curry leaves
3 cloves garlic *
4 shallots *
1/2 cup cleaned anchovies * ~ soaked in a bowl of water for 5 minutes
1 large onion ~ sliced
1 sprig curry leaves
1 1/2 tbsp chilli powder
salt to taste
1 cup water
cooking oil

Method :~

Using a mortar and pestle, coarsely pound the soaked anchovies, followed by garlic and shallots together. You may also use a food processor but do not over beat them or else the anchovies will be too fine, powdery.
Heat oil in a wok, fry the eggs one by one and dish out on a plate.
Add enough oil and stir fry onions and curry leaves until fragrant. Add in the pounded ingredients. Keep stirring until they turn a little golden (the anchovies will look a little fried).
Add water, chilli powder and salt. Stir and allow to boil.
Place the fried eggs in the gravy. Stir gently. Leave to simmer for few minutes. Dish out.

This dish goes too well with hot plain rice...or in between 2 slices of bread too! :)
I like the sambal to be dry, so you may add more water if you prefer it lighter.

What ya waiting for? Come on, join us! :D

SPICY HONEY CHICKEN SAMBAL & HELLO AGAIN! :)

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Sat, 12 May 2012 12:30:00 +0000

Back again after 2 weeks. Sorry for my absence as I was away due to cold and frequent headache. Guess I shouldn't be sitting infront of my laptop or G-Note longer...lol! Btw, my new iPad has a new owner now...none other than my lil princess, Ashika ;)

Before I continue, a heartiest welcome to new and old followers, readers and visitors...thank you very much for coming over and leaving all your precious views and also for those wonderful mails!!!

So sad my Guestbook is no longer active coz Slide.com has been shut down and there goes my GB!!! Whoever signed it...I lost all of 'em!!! Grrrr...

Alright, let me share yet another chicken dish from my kitchen. It's just like my any chicken sambal...but here...it's added with honey and coconut milk.

SPICY HONEY CHICKEN SAMBAL

Ingredients :-

1 whole chicken - cut into medium pieces
1 tsp turmeric powder
*8 shallots
*6 cloves garlic
*1 inch ginger
*1 large onion
*2 stalks of lemongrass
*1 inch turmeric
6 tbsps dried chilli paste
1 cup water (depends on how thick you prefer the sambal to be)
50 ml thick coconut milk
1 dried tamarind slice
2 tbsps pure honey
2 tbsps brown sugar
salt to taste
cooking oil
2 kaffir lime leaves ~ shredded

Preparation :-

Firstly, rub turmeric powder and some salt over the chicken pieces. Allow to marinade for 15 minutes.
Deep fry the chicken in oil until cooked. Set aside.
Using an electric blender, smooth all ingredients marked *.
Stir fry the blended ingredients and dried chilli paste in oil until the oil parts. Stir for almost 15 minutes over medium heat.
Add coconut milk, water and tamarind slice, stir and let gravy to boil.
Add salt, brown sugar and honey. Mix in the chicken pieces and kaffir lime leaves. Stir evenly.
Allow the gravy to simmer for another 5 minutes and dish out :)

WISH YA'LL A SPLENDID WEEKEND!

Hubby's Special ~ Chicken Cutlets / Begedil Ayam

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Tue, 24 Apr 2012 15:59:00 +0000

Mouthwatering Chicken Cutlets prepared by Hubby for our lunch today. We had these cute cutlets with plain rice and rasam. I finished off the rest by dipping them in chilli sauce. Ooooo la la! :)

CHICKEN CUTLETS / BEGEDIL AYAM

by HUBBY

Ingredients :~

300 gm minced chicken *
2 medium potatoes ~ boiled, peeled and mashed *
1 large onion ~ minced *
4 cloves garlic ~ minced *
1 green chilli ~ minced *
2 tsp coarse blackpepper *
1 tsp white pepper *
1 tbsp minced fresh parsley *
3 tsp cornflour*
salt to taste *
2 eggs ~ beaten

Method:~

In a large bowl, mix together all ingredients marked *.
Take a portion in your hand and make small - medium sized balls. Place them on a plate and give a little press on the top.
Dip the cutlet balls in the beaten egg. Deep fry in oil until both sides turn golden brown.
Drain on paper towel and serve immediately with chilli sauce or with anything you prefer.

It's that easy na, happy trying!!!

MY NEW IPAD ( IPAD 3) MALAYSIA RELEASE & EGGLESS CARAMEL PUDDING ♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Fri, 20 Apr 2012 13:50:00 +0000

The wait is finally over as the New Ipad hit the Malaysian market today. I am one of those who waited impatiently...lol!

I called up Machines, Aeon Bukit Tinggi Klang at 10 this morning to enquire on the availability of the New Ipad and was told to walk in. Hubby drove me straight there. When we reached the Machines, we noticed quite a number of people already in the shop. As I walked towards a sales rep, he asked me if I have obtained the queue ticket. He advised me to first get the queue ticket at the Starbucks located at the ground floor, then to return to the Machines.

DUH!!! Why should we go down from 2nd to ground floor just to get the queue ticket, then go up again and line up to get the Ipad? They could have just given the tickets there itself, and not troubling the customers to walk up and down. Atleast the person who answered my call could have told me to do so before walking in. Sigh!

I just told him that I'm not gonna do that and walked out, frustrated. We then saw a large group of people walking into the Machines with the queue ticket in their hands. Gosh, the queue was long outside the shop and we were not sure how many of them are already at the Starbucks waiting for the ticket.

My Hubby quickly suggested that we check the Harvey Norman located at the 1st floor as they too sell Apple products. And thank goodness, they had it and the shop had no customers when we got there. We had a quick glance at the new Ipad, placed my order and got mine in just less than 10 minutes!

My Hubby did a favour to some customers who were queuing outside Machines by informing them about Harvey Norman. They rushed to HN and got theirs too. Just that easy.

And here it is....my newest gadget, the New Ipad :)

It's still charging at the time I made this entry. Will be exploring it soon :)

Apologize for have kept you waiting for the Eggless Caramel Pudding which I only shared the pudding image with you on my previous entry as I was terribly busy with things over here. I shot these pics in rush too...hope the wait will not disappoint you. :)

Without much blabbering, I'll take you straight to the recipe, shared by Kak Fida from MyResipi.com food portal. She is one generous and wonderful lady who loved sharing her recipes with others without hesitation. I remember jotting down this recipe some time back but I'm unable to link you to the original recipe right now. Can't find the link or maybe the portal server is temporarily down.

A yummy vanilla flan, that too eggless! I'd always prefer eggless desserts, not because of the calories but the egg smell that I can't digest at times, lol!

EGGLESS CARAMEL PUDDING
by Kak Fida, MyR

Ingredients :~

(A) For the caramel

1 cup granulated sugar
sufficient water ( I used about 6 tbsps )

(B) For the pudding

4 cups of water
7gm agar-agar powder
1 cup granulated sugar
1 can evaporated milk
2 tbsps custard powder
1 tsp vanilla essence

Method :~

In a saucepan, melt sugar over low heat. Add water and keep stirring until the mixture turns a little brown. Do not over heat. Be extra careful when adding water to the sugar to avoid the splashes!
Pour the caramelized sugar into small moulds or a round tin. Keep aside.
Now prepare the pudding. Boil water with agar-agar powder, sugar and vanilla essence until dissolved.
Meanwhile, mix evaporated milk and custard powder in a separate bowl or jug.
Lower the heat. Pour the evaporated milk and custard mixture into the boiled water.
Keep stirring until the mixture thickens and becomes shiny for about 5-7 minutes.
Turn off the heat. Pour the pudding mixture into the moulds you added the caramelized sugar earlier.
Refrigerate until the pudding sets. Have them chilled :)

RECIPE IN MALAY

Puding Karamel Tanpa Telur

Kak Fida (MyResipi)

Bahan-bahan :- Untuk gula hangus

1 cawan gula
sedikit air

Untuk puding :-

4 cawan air
1 packet serbuk agar-agar (7gm) / 4 sudu kfc (rata) serbuk agar-agar
1 cawan gula **** jika suka manis boleh tambahkan sikit lagi
1 tin susu cair
2 sudu besar tepung kastard
1 sudu kecil esen vanilla

Cara-cara :~

Masak gula dengan api yang perlahan. Kacau sentiasa.Setelah gula cair dan keperangan masukkan sedikit air. Selepas masukkan air, kacau segera supaya gula tak berketul. Tuang dalam loyang. Ketepikan .... ***** (HATI-HATI semasa masukkan sedikit air selepas gula keperangan kerana wap panas akan terpercik)
Didihkan 4 cawan air bersama serbuk agar-agar , gula dan esen vanilla. Masak hingga benar-benar mendidih.
Dalam mangkuk yang lain, tuang susu cair dan tepung kastard. Kacau hingga larut. (Nina guna jug, lagi mudah)
Setelah air mendidih, kecilkan api. Masukkan susu cair + tepung kastard yang telah dikacau sebati.
Kacau hingga likat dan pekat dalam 5-7 minit.
Tuangkan adunan ke dalam loyang . (di atas gula hangus tadi)
Sejukkan dalam peti ais.

HAPPY PUTHANDU, VISHU & VAISAKHI...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Fri, 13 Apr 2012 08:10:00 +0000

Wishing my fellow Tamil, Malayalam and Sikh friends, readers, bloggers, beloved family and relatives...

Enjoy this EGGLESS CARAMEL PUDDING for now...:)

Chocolatey Nutella Brownies...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 02 Apr 2012 15:59:00 +0000

TRULY YUMMY! Try it to agree with me :)

Made brownies with Nutella spread which is a craze among my kids. I just altered my Triple Joy Brownies (with Dulce De Leche and Cream Cheese filling) recipe.

If you are a chocoholic and loved sinfully chewy brownies, then this is for you!

Check out the recipe...super easy and quick ;)

CHOCOLATEY NUTELLA BROWNIES

Ingredients:~

113gm butter
3/4 cup milk chocolate chips
1/2 cup granulated sugar
2 large eggs ~ lightly beaten with a fork
1 cup nutella
50gm plain flour
1/2 tsp baking powder

Method :~

Combine butter, chocolate chips and sugar in a medium saucepan and stir over medium heat. Remove from heat and allow to cool.
Whisk in the beaten eggs into the butter chocolate mixture. Mix in the nutella.
Add flour and baking powder, stir until well combined.
Pour into a greased and lined rectangular cake tin.
Bake at 170ºC for 35 minutes or until cooked through. Allow to cool before slicing. Enjoyyyyy!!!

I made the brownies thinner.

Eggless Condensed Milk Chocolate Cake...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Thu, 29 Mar 2012 15:59:00 +0000

This is one cake I would recommend everyone to try on. It's so easy to prepare and the result is definitely satisfying. I never make the choc ganache as we had the cake with Hershey's Chocolate and Strawberry syrup. Liked the crusty top and edge :)

A bookmarked recipe from Nithi's space. Feel free to drop by her awesome and mouthwatering blog. Her food(o)graphy speaks more! Thanks Nithi for sharing this yummy recipe and congratulations on your blog's 3rd Anniversary :)

Was too lazy to get ready my KA, thus I just used a wooden spatula to mix the batter. Stir in one direction only ;)

EGGLESS CONDENSED MILK CHOCOLATE CAKE

adapted from :~ Nithya of 4thsensecooking

Ingredients :~

180gm All purpose flour
70gm Cocoa powder
1 tsp Baking Soda
2 tsp Baking powder
1 can (400ml) Sweetened Condensed Milk
100gm Melted butter
180ml water ( I add choc milk )

Method :~

Sieve flour, cocoa powder, baking powder and soda together into the mixing bowl.
Add melted butter, condensed milk and water ( choc milk).
Beat until well mixed. The batter would be in pouring consistency. ( I just used a wooden spatula to mix the batter )
Bake at 180°C for 40 mins or until skewer comes out clean.

Canned Mackerel & Potato Sambal & Awards...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Fri, 23 Mar 2012 15:59:00 +0000

A quick glance at the my dish today...too simple Canned Mackerel Sambal & Potato Sambal....hehe! I was rushing for dinner last night and prepared this for my kids.

They had it with some parathas.

You may also use the canned sardine, my favourite is always Ayam Brand Mackerel :)

CANNED MACKEREL SAMBAL

Ingredients :~

1 can mackerel, keep the sauce too
2 medium sized potatoes ~ cut each into 6 ( deep fried in oil )
1/2 inch ginger ~ minced
3 cloves garlic ~ minced
1 onion ~ sliced
1 sprig curry leaves
2 pcs dried chilli ~ halved (optional)
2 tbsp chilli powder
1 tomato ~ cubed
salt to taste
oil

Method :~

Heat oil in a wok and saute ginger, garlic, onion, curry leaves and dried chilli until fragrant.
Add in the mackerels (not the sauce) and stir gently, cover lid for 2 minutes. You will be hearing popping sounds! (I prefer the fish to be a little fried).
Open the lid and stir and turn over the mackerels.
Now, add the sauce, chilli powder and salt. Stir thoroughly and leave to cook for another 2-3 minutes.
Lastly, add tomato cubes and fried potatoes and mix. Check for salt.
Leave for another 1 minutes and dish out! Serve with hot rice or paratha or bread.

And it's now time for the Awards I received...

Firstly, the Chef Award is from Be@Home via email. Thanks to Bany Paul, the editor for considering my blog and passing me the award html :)

CHEF AWARD

Second award from a dear blogger friend, Sonali Pradhan of Only Fish Recipes. She amazes you with her tantalizing fish recipes and of course others too...do check out her space for more! Thank you Sonali, sorry for posting them a little late. ;)

And final one, another Liebster Award from a new found blogger friend, Maha from Mahas Lovely Home. She too blogs her food in a way you would feel like grabbing the whole plate and having them on your own! Thank you for the thoughts Maha :)

I'd take the privilege to pass on the awards (The Versatile Blogger, Inspirational Blog Award and Liebster Blog) to some newly discovered blogs that I enjoyed visiting and drool as much as I could!!! :)

http://www.spiceroots.com/

http://rahelblog-rahel.blogspot.com/

http://zila4ever.blogspot.com/

http://ady-adygreatsword.blogspot.com/

http://qaseyhoney.blogspot.com/
http://cosmopolitancurrymania.blogspot.com/
http://ameliade-ssert.blogspot.com/
http://www.justasdelish.com/
http://naughtycurry.blogspot.com/
http://shiawasemrsbangpek.blogspot.com/
http://fromaszkitchen.blogspot.com/
http://www.jeyashriskitchen.com/
http://nooryussoff.blogspot.com/
http://www.foodydelight.com/
http://ummizzkitchen.blogspot.com/

Congratulations friends! Hope you'd like to accept the awards from Love2cook Malaysia :)

Corn Custard Pudding / Puding Kastad Jagung...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 19 Mar 2012 13:00:00 +0000

A beautiful Monday wishes to all of you. I'm taking you straight to the dessert today as I've got some mission to be accomplished here. Lol, it's none other than the novels I've been hooked to lately.

I love puddings anytime...whether it's soft and creamy or the tender types. Can't really remember when I last made this Corn Custard Pudding. I craved for it, so made it right away as I had a can of Cream Style Sweet Corn available on my shelf.

CORN CUSTARD PUDDING

Ingredients :~

600ml coconut milk ~ I used 3 boxes (200ml each) coconut milk, M&S brand
400ml water
1 cup or less sugar
1 cup Bird's Custard powder
a pinch of salt
1 can Cream Style Sweet Corn ~ about 260gm

Method :~

Mix all the above ingredients except for corn in a heavy bottomed sauce pan until the custard powder dissolved.
Place the pan over low heat and add cream corn.
Keep stirring over low heat until the mixture becomes thick and shiny.
Do not leave the mixture unattended, or you'll see a burnt bottom.
Once the mixture has turned thicker, turn off the heat.
Pour the batter into cake tins or moulds.
Cool at room temperature until it hardens. You may store in refrigerator later.
You may also serve it warm right after it's cooked as soft pudding :)

Vegetable Fritters...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Thu, 15 Mar 2012 13:10:00 +0000

Fritters are one of my favourite teatime snacks! Anchovy fritters and banana fritters are very common in my home. This time I made Vegetable Fritters using cabbage and carrot :)

Dipped in chilli sauce and a cuppa tea next to you...simply gracious!!!

A very quick one, do try it!

VEGETABLE FRITTERS

Ingredients :~

1 cup shredded cabbage ( I used Beijing cabbage )
1 cup shredded carrot
1 onion ~ chopped
few curry leaves ~ chopped
1 green chilli ~ chopped (optional)
1 1/2 cups plain flour
1 tsp baking powder
salt to taste
sufficient water
oil for frying

Method :~

In a bowl, mix together plain flour, baking powder and salt.
Then add water gradually and stir. The batter should not be too watery.
Mix in the shredded cabbage, carrot, onion and curry leaves. Stir evenly.
Heat oil over medium flame. Spoon the batter into oil and deep fry until cooked or they turn golden brown.
Dish out on a paper towel. Serve! :)

I couldn't wait to enjoy these fritters...a quickie photo shoot! Hahaha...

Soy Made Chicken Rendang...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 12 Mar 2012 15:59:00 +0000

It's 1st semester school break this week...Rishie is home, and Ashika is just so happy that her only brother is around to play with her. She'd always whine when Rishie gets down from the car to school every morning. Whether she likes him to be home or not, for sure she liked to fight with him. Hehehe kids...*sigh!

You may be seeing some vegan style dishes on my site lately. That's because I'm being one for 1 month and successfully finished 2 weeks now. I'd still prefer my dishes to be a little spicy...:)

Never liked soy made chicken, but this particular brand at Tesco changed my perception. It is Greenfarm's Crispy G. So good to munch on it right after deep fried. Suggest this dish for vegans. Actually anyone can have it. Try with soy made lamb chunks too.

You may check my Vegetarian Lamb Curry ~> HERE!!!

SOY MADE CHICKEN RENDANG

Ingredients :~

1 pack soy made chicken chunks ~ deep fried in oil
1/2 inch fresh turmeric *
1/2 inch ginger *
3 shallots *
3 cloves garlic *
1 medium sized onion *
2 stalks lemongrass *
3 - 4 tbsp dried chilli paste
1 pc tamarind pulp
1/2 cup coconut milk
3 kaffir lime leaves ~ shredded OR turmeric leaves
2 tbsp coconut paste (kerisik)
1 cup water or less for thick gravy
salt
oil

Method :~

Blend together ingredients marked * until it forms a paste.
Saute the blended ingredients and dried chilli paste in oil for 10 - 15 minutes or until oil parts. The rendang tastes better when it's stirred longer.
Add coconut milk, water, tamarind pulp and salt. Allow gravy to boil a few times.
Add coconut paste and stir.
Lastly, add the fried soy made chicken chunks and shredded kaffir lime leaves. Mix evenly and dish out. Serve hot :)

Don't feel guilty, you're not gonna have heavy curry all the time, don't you?
I'm going for second serving, what about you? ^___^

Sticky Cheesy Corn Flakes...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Sat, 10 Mar 2012 15:59:00 +0000

Firstly, I would like to say Hello and welcome my new readers, visitors and bloggers to my space. Thank you for your precious views under every post of mine. Comments are the real boost for a blogger like me to keep going, though I don't blog regularly :)

Now, would you like a quick snack for tea time or while glued to novels or your favourite shows on TV? Then, try this simple Sticky Cheesy Corn Flakes.

The addition of mozarella cheese happened after my son requested. I was about to place the tray in the oven and he quickly suggested to add some cheese. Not sure what made him to think of that! "Why Not!" was my reply to him. Thus the name has been changed...

For the recipe, I referred and made few adjustments to my previous Honey Corn Flakes.

STICKY CHEESY CORN FLAKES

Ingredients :~

125 gm butter
1/2 cup sugar
5 tbsp honey
3 tbsps chilli sauce
1 cup mixed nuts ( I used store bought, ready to eat nuts cocktail)
6 cups original corn flakes ( I used Kellogg's)
shredded mozarella cheese

Method :~

In a heavy bottomed sauce pan, melt butter together with sugar, and honey.
Add chilli sauce and mixed nuts. Stir and turn off the heat.
Mix in the corn flakes, stirring evenly.
Spread the mixture on a nonstick baking tray. Sprinkle mozarella on the corn flakes mixture. Stir a little.
Bake in oven for 6-8 minutes.
Cool and store in an airtight container.

* You may choose to omit the mozarella.
* You may also fill the corn flakes in individual paper cups and add mozarella before baking.

HAPPY MUNCHING !!!

Potato Puffs...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Wed, 07 Mar 2012 12:20:00 +0000

An evening, on a beautiful chilly weather...a treat at our very own gazebo, Potato Puffs.
Both Rishie and Ashika were so excited that Amma finally made them some evening snacks :)

They waited impatiently as I get over with the photo shoot, and we enjoyed the evening together having these potato puffs served with kiwi and mango yoghurt drinks :)

By the way, the potato filling was prepared by my Mom (a vegan). Instead of having it with rice, I used them as filling for my puffs. It's time to make use of my Kawan Puff Pastry sheets before they end their life! LOL!

POTATO MASALA by my Mom :)

Ingredients :~

3 large potatoes ~ boiled and skinned, cut into small cubes
1/2 cinnamon stick
1 pcs star anise
1 tbsp garlic paste
1 tbsp shallot paste
1 large onion ~ sliced
1 green chilli ~ sliced
few curry leaves
1 tomato ~ cubed
2 tbsp meat curry powder
salt to taste
little water

Method :~

Heat oil in a wok and saute cinnamon stick, star anise, garlic & shallots paste until fragrant.
Add onion, green chilli, curry leaves and tomato. Stir together.
Add some water, curry powder and salt. Mix and allow gravy to boil.
Add potatoes and stir altogether. Keep stirring until the gravy thickens. Dish out!

To prepared the puff :~

Place the filling in between a pastry sheet and wrap. Press the ends with a fork.
You may wrap the sheets as per your creativity.
Bake in oven for 15-20 minutes until the pastry turn golden brown. Enjoy!!!

Variation :~ You may use the filling for curry puffs or just with plain rice will do!

Quick Tofu Sambal (Vegan way!)...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Thu, 01 Mar 2012 11:52:00 +0000

Hello everyone! Seeing you all again in the month of March! My finger is finally free from the wire yesterday! Right now, it's stilll covered with gauze, gotto leave it dry for another 2 days.

I have to do my own physio try to bend the finger slowly. The swelling and the fracture will take 3-6 months time to heal, as per my orthopedic :)

I shall come up with a post on how I got hurt and the recovery process with some images soon.

Now, my Quick Tofu Sambal. This sambal suits for Vegans especially.

QUICK TOFU SAMBAL / SAMBAL TAUHU

Ingredients :~

3 firm tofus ~ cut each into 4
2 cloves garlic ~ minced
1 large onion ~ sliced
3 tbsp dried chilli paste ( add or less )
2 medium sized tomatoes
2 kaffir lime leaves ~ shredded or just like that
salt to taste
sufficient water about 1.5 cups
cooking oil

Method :~

Fry the tofus in oil, sprinkle some over salt over, fry until golden brown.
Place on separate plate.
Stir fry garlic and add dried chilli paste. Stir until oil parts.
Add onions and stir. Add water, tomatoes and salt, keep stirring.
Allow mixture to boil, add fried tofus and kaffir lime leaves.
Mix together and dish out.

Perfect with plain white rice or bread.

Variation : For non-vegans, you may add toasted dried shrimps.

My Recipes in Jelita Magazine, March 2012!...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Wed, 29 Feb 2012 07:20:00 +0000

Publishing own recipes in a local magazine is surely every food blogger's dream. So do mine...but the person who really encouraged me from the start is none other than my beloved Hubby! He had always wanted my recipes with photos to be published in any local mags. He infact asked me to try a few, and I kept postponing his wishes. Fearing it's not easy at all to fight my way through among famous food bloggers in Malaysia alone.

Some where mid last year, I emailed my Buttermilk Fried Chicken recipe with photo to another local food mag, SEDAP and it got published few months after, that too I was informed by fellow blogger, Kak Che CT. Frankly, I didn't make any attempt after that...hihi :)

When Ms Norashikin from JELITA, a local Malay mag messaged me last month (a day after I was discharged from hospital due to finger surgery), telling her intention to feature few recipes from my blog in their mag, I jumped in joy! Of course any food blogger will say yes when a famous Mag contacts them!!! I happily informed my Hubby about the invite and he readily answered me "Carry on, go ahead send your photos!" ;)

I then replied her on my health condition and she was very understanding about it. She requested me to send the original photos of the recipes which she chose (Indian recipes) and she'll do the recipe translation part from English to Malay. She was that helpful...

I managed to find the original photos from my old lappy and emailed her. Then onwards, I was just waiting for the official publish. And here they are...published in their March issue.

5 of my recipes were published in their issue. And they are Mutton Masala, Yoghurt Chicken Curry, Squid Curry, Chicken Varuval and Spiced Lassi. I've posted all these recipes in my blog before.

They also featured 3 other blogs in Food Blogs (Ulasan Blog) segment. And they are, Kak Nur's My Little Kitchen, Noor Masri's Coretan Dari Dapur and Pepy's Indonesia Eats. Congratulations friends!!!

So honoured sharing the mag space with Ms Ezani, our very own first Master Chef Malaysia and another food blogger whose food pictures will make you fall in love at first sight...Kak Azlita Aziz, from her blog Masam Manis who shared various fish recipes too. I will update the images as soon as I receive the screen shots from Norashikin :)

I take this opportunity to thank all my fellow blogging friends who've been truly supportive from day one I started blogging till now. And without readers, Love2cook Malaysia is absolutely incomplete! Thank you so much for your endless support and comments and also for trying out my recipes. Never thought I would have remained in bloggywood for this long.

Heartiest thank you to JELITA, especially Ms Norashikin for such an opportunity, you've been really kind! Hope we'll work together again next time ye Shikin...haha! :)

Last but not the least, My Hubby...thank you for everything dear!!! Muaaacks!!! :D

This is for you...for being with Love2cook Malaysia!

Spicy Sweet & Sour Chicken...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Thu, 23 Feb 2012 05:00:00 +0000

Another tantalizing chicken dish from my kitchen! Feels so happy when I receive e-mails asking for more chicken recipes, as they know my passion for chicken dishes. But off late, I don't cook them much, can you believe that? Could be my taste bud is changing towards fishes. Anyhow, chicken is still my favourite ;)

I seldom cook ever since my finger injury last month. Right now I have no extra hand coz Hubby has left to work in the US. It was a total fun when he was around, helping out and cooked for us. He's just so funny in the kitchen coz he'll be always doing some acts to make me laugh. And we talked alot while cooking (okey, it's me who talked more)!

Back to the chicken dish today. I need to cook something quick and easy, so that I don't have to use my finger much, remember it's still wired! Another week left for removal.

Come, let's peek at the recipe!

SPICY SWEET & SOUR CHICKEN

Ingredients :~

(A) Mix together :

3 skinless chicken breast meat ~ sliced into smaller pieces
2 cloves garlic ~ chopped
2 tbsp light soy sauce
1 tbsp sweet soy sauce
3 tbsp cornflour

(B) Sauce :

3 tbsp chilli sauce
2 tbsp tomato ketchup
1.5 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp honey

Other ingredients :

3 tbsp dried chilli paste ( add more for fiery red dish )
2 large onion ~ sliced
2 cloves garlic ~ chopped
2 inches ginger ~ chopped
4 pcs bird's eye chilli ( may use
1/2 cup chicken broth
1 tbsp squeezed lemon juice
cooking oil
salt (if needed)

Cooking Method :~

Mix ingredients (A) and set aside for 10 minutes.
In a bowl, mix ingredients (B) for sauce.
Deep fry chicken pieces in oil until cooked, drain on paper towel.
Reduce oil, saute garlic and ginger until fragrant. Add dried chilli paste and stir.
Add onions, chillies and the prepared sauce. Stir and add chicken broth.
Allow to boil a few times and add fried chicken pieces and a little salt if needed.
Transfer to a serving plate. Squeeze some lemon juice over.
Serve with plain hot rice!

For variation :~

Add roasted cashew nuts
Substitute bird's eye chilli with capsicums
Add more dried chilli paste to give that fiery red dish!

HappY TryinG !

Stir Fried Four Angled Beans with Eggs / Kacang Botol Goreng Telur...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 13 Feb 2012 14:00:00 +0000

The wire in my finger is 4 weeks old now..and there's 2 more weeks left to remove it! So freaked out about the removal ever since Hubby showed me the procedure on youtube...lol!!! Hope I can cope with the removal process, which will be end of this month. Will keep you all posted...:)

Okey, now to the dish...

I'm a fan of four angled beans (kacang botol), whether it's cooked with shrimp paste (belacan) or eaten as ulam with sambal belacan. Anything, my favourite.

This time Hubby stirred them with eggs and lots of shallots. I got myself drooling while snapping these pics. Couldn't wait any longer to have them with hot steamed rice.

So, sharing yet again another dish from Hubby ...yumm yumm! :)

STIR FRIED FOUR ANGLED BEANS WITH EGGS

by Mr. Hubby ;)

Ingredients :~

10 pcs four angled beans ~ thinly sliced
3 cloves garlic ~ minced
4 pcs shallots ~ sliced
2 eggs
1/4 tsp pepper
2 tsps Maggi seasoning / light soy sauce
salt to taste
cooking oil

Preparation :~

Saute garlic and shallots in oil. Add beans and stir for 1 minute.
Make a well and break eggs in the center. Add seasoning and scramble the egg, mixing evenly with the beans.
Add salt and pepper. Stir together and dish out. That's it!

Previous post :~ Turmeric Prawn Fry by Hubby, Check it out HERE! ;)

Delicious Turmeric Prawn Fry / Udang Goreng Berkunyit...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Thu, 09 Feb 2012 15:59:00 +0000

Hubby cooked his favourite dish for us today. Sharing this wonderful recipe again (posted before in 2009). Perfect with a bowl of steamed rice...try it...you'll love it too :)

DELICIOUS TURMERIC PRAWN FRY / UDANG GORENG BERKUNYIT

Ingredients :~

400g large prawns (cleaned, may leave tail intact)
6 garlic ~ minced
5 shallots ~ minced
1 big onion ~ sliced
1 red chili ~ sliced
5 birds eye chillies crushed (optional)
2 turmeric leaf sliced
1/2 tsp turmeric powder
1/4 tsp black pepper powder
1/4 tsp white pepper powder
1 lemon
1 inch ginger sliced
a little water
salt to taste
oil for frying

Method :~

Mix prawns with salt and ginger. Leave it aside for 15-20 minutes. Fry prawns in oil till golden, dish out.
Reduce oil in wok and saute garlic, shallots. Add in sliced onion, red chilies and birds eye chillies. Stir until fragrant.
Add turmeric powder, turmeric leaves, salt and water. Stir for a while and add in black and white pepper powder. Add in prawns and stir well. Turn off heat and squeeze in lemon juice. Mix together.
Ready to serve!

WHO IS JOINING US? ;)

Resipi;

Bahan-bahan:~

400gm Udang besar (bersihkan...nak berkulit pun boleh)
6 ulas Bawang putih (cincang)
5 biji Bawang merah (cincang)
1 biji Bawang besar (hiris)
1 biji Cili merah (hiris)
5 tangkai cili padi - diketuk (optional)
2 helai Daun kunyit (potong ikut suka)
1/2 st Serbuk kunyit (tambah dan kurang ikut suka)
1/4 st Serbuk lada hitam
1/4 st Serbuk lada putih
1 biji lemon - ambil jusnye
1 inci Halia (potong 6)
Sedikit air
Garam secukup rasa
Minyak

Cara-cara :~

Gaulkan udang yang telah dibersihkan bersama sedikit garam dan halia. Perap selama 15-20minit. Gorengkan udang dalam minyak secukupnya hingga keemasan, angkat dan ketepikan.
Panaskan minyak dalam kuali. Tumis bawang putih dan bawang merah. Masukkan bawang merah, cili merah dan cili padi. Kacau.
Tambah serbuk kunyit, daun kunyit, garam dan sedikit air. Kacau sebentar dan tambahkan serbuk lada hitam dan putih.
Masukkan udang dan gaul sebati. Padamkan api dan masukkan jus limau nipis tadi. Gaul.

My Previous Entry; Thaipusam 2012 at Batu Caves, Malaysia

Thaipusam 2012 at Batu Caves, Malaysia...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Tue, 07 Feb 2012 15:59:00 +0000

The spirit of 1 Malaysia is truly felt with the Muslims celebrating Maulidur Rasul (Prophet Muhammad's Birthday), the Chinese celebrating Chap Goh Mei (15th day of Chinese New Year), and the Hindus ( mostly Tamils) celebrating Thaipusam, in a row.

This year Thaipusam falls today,7th February. Living in a state of Selangor, the nearest Thaipusam event for us, would always be Batu Caves, the ever famous tourist spot in Malaysia. The world's tallest Lord Muruga statue and 272 steep steps have been the main attraction all time.

Thaipusam is the time you can see millions of devotees paying vows to Lord Muruga by carrying kavadis and paal kudams (milk pots). It's so fascinating and heart touching to see these will powered devotees climbing up the stairs, carrying big and heavy kavadis on their shoulders to fulfill their vows. The Urumi Melams (traditional musics) can make anyone move their feet. Overall...its a WOW!!!!

This year, it's expected about 1.5million visitors cum devotees will throng Batu Caves on Thaipusam. Since there'll be some fulfilling their vows few days earlier due to long weekend holidays, we too joined them on Sunday (5th Feb) to avoid the massive crowd today.

The road was clear up to Batu Caves, but we still had to park 500m away and walk to the main entrance. Bright sunny day was a real good sign. Hubby and myself wandered around with a Canon EOS 60D hanging around his neck. He went up the 272 steps leaving me all alone on the ground. He later told me that he was really tired and surprised to see the devotees carrying so much weight on their shoulders and yet have energy to keep on going.

It was a good opportunity for him to test his newest gadget, snapping those beautiful kavadis, devotees and others. An enjoyable day for both of us despite the tiredness.

Let's see some shots from Hubby's latest 60D...Happy Thaipusam!!!

All pics taken on 5th February...there are hundreds of them, but I've only posted a few here.

Beautiful Kavadis...

Jai Hanuman!

I went for a quick Henna :)

Flower stalls...

The will power of the devotees...

The sweets stalls...yumm!!!

HAPPY THAIPUSAM 2012 _^_

And a few shots from my Lumix :)

Thanks for viewing. Click HERE if you would like to view my 2011 Thaipusam post :)

My Own CyberHome...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Tue, 31 Jan 2012 06:30:00 +0000

Dear friends, readers, visitors, followers and guests...

Delighted to announce that Love2cook Malaysia has moved from her blogspot.com to own domain.

It's officially,

www.love2cook-malaysia.com

Please update me in your blogroll.

psst...The new domain is still under transition, thus you might/ might not face some technical errors. Sorry for any inconveniences caused. Thank you for your endless support :)

2nd psst...It's already 2 weeks now since a wire inserted into my crooked finger. Another 4 weeks to go. The wire will be removed around end of Feb only.

See ya!

♥...Crispy Butter Chicken / Ayam Mentega Rangup...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Mon, 30 Jan 2012 09:15:00 +0000

Best time for me and hubby to try fellow blogger's recipes, easier ones, when my finger is going through a resting pace right now. Don't have to crack my head to create new recipes for time being..haha!

This recipe is sure a keeper for me. Knew it's gonna be awesome when I saw it at dear friend, Diana's space and also at few other blogs. A hassle free preparation, and a quick one.

Sis Diana, allow me to translate the recipe here for easy reference by all ya. I added green chillies and chilli sauce to the gravy to give more spicier look and taste. Thank you for sharing this wonderful recipe, my kinda favourite!

And, since I used whole chicken part with bones, I tripled the ingredients.

CRISPY BUTTER CHICKEN / AYAM MENTEGA RANGUP

Original recipe by : Diana@SkyBlue's Kitchen
Includes my additions. Please double the ingredients if using whole chicken :)

Ingredients :~

2 chicken breast steaks ~ sliced ( I used whole chicken, cut into smaller pieces)
2 stalks curry leaves ~ sliced
4 nos bird's eye chillies ~ chopped
1 no green chilli ~ sliced ( my addition )
60 gm butter ( add more as desired )
1/2 large onion ~ chopped
2 tbsp chilli sauce ( my addition )
A little sugar ( I used honey )
Sufficient cornflour ~ to coat the chicken before frying
Oil for frying

(B) For marinating; mix together

1/2 tsp chicken stock
2 tsp sugar
1 egg
1 tbsp corn flour
1/2 tsp black pepper powder
1/2 tsp white pepper powder
Salt to taste

Method :~

Marinade chicken with ingredients (B) for 20 minutes.
Coat chicken pieces with prepared cornflour and deep fry in oil until cooked. Set aside.
In another sauce pan, melt butter. Stir fry onions, curry leaves and all chillies until fragrant.
Add chilli sauce and sugar (honey), mix and add fried chicken pieces.
Stir evenly. Add more chilli sauce and honey if needed. Serve :)

What ya waiting for? Try the recipe, no disappointments! :)

♥...Potato Samosa (using spring roll sheets)...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Thu, 26 Jan 2012 14:45:00 +0000

It's been a week I'm living with a wired finger. Another 5 weeks to go...hurmmmm!
Well, I've been totally resting my hand from doing any hard work for now. Thank God, hubby is here to help me out.

I wanted to have some samosas with tea and I did it with a helping hand...my hubby's of course :)

Simpler version of using the ready made spring roll skins (kulit popiah). I forgot to request hubby to snap the steps of rolling the samosas. Shall do it again next time.

We used whatever ingredients left to make these yummy samosa filling.

POTATO SAMOSAS Filling :~

3 pcs large potatoes ~ diced
1/4 tsp cumin seeds
1 onions ~ diced
2 cloves garlic ~ diced
1 green chilli ~ diced
1 tsp chilli powder
2 tsp meat curry powder
salt
1/2 cube of anchovies stock (kiub pati ikan bilis) ~ optional
corriander leaves ~ chopped
water
cooking oil

Methods :~

Heat oil in wok and fry the cubed potatoes until golden brown. (You may also boil the whole potatoes until cooked)
Remove the fried potatoes on a plate. Reduce oil and stir fry cumin seeds, garlic, onions and green chillies.
Add 1/3 cup water, chilli powder, curry powder and salt. Leave to boil. (Add more powders to suit your spiciness).
Add in the fried potatoes and stir well. Cook for abt 2 minutes. Add anchovy cube if you like. Mix together.
Lastly, add chopped corriander leaves.

--------------------------------------------------------------------------------------------------------------

Wrap your spring roll skins into samosas and fill in with the potato.
Glue the edges with flour paste.
Deep fry in lots of oil until golden brown and drain on paper towel. Ready to be served!

Happy Tea-Breaking with Potato Samosas!!!

♥...Studio Light Set ~ A New Year Gift & About My Finger...♥

noreply@blogger.com (♥LOVE2COOK MALAYSIA♥) — Sun, 15 Jan 2012 07:15:00 +0000

Hello again!

Firstly, introducing my newest gadget in house...a pair of Sprite s180w Studio Lights :)

It's a New Year gift from dear Hubby, who knows well what I need for my food photography. Not a professional photographer though, but lacking of sunlight during a photoshoot is really a troublesome. Never been happy at all. I hope to practise more and deliver good photos.

The light set comes with;

2 x S180w lights
2 x 180W flash tubes
2 x 50W modelling bulbs
2 x 1.8m light stands
2 x 50x70cm softbox
1 x carrying bag
1 x wireless trigger/receiver set

Thank you so much dear Hubby for a wonderful gift!!!

Had to put onhold all my plans to play with the latest toy due to a mishap happened last Sunday. I slipped in the bathroom and hit my left ring finger (I'm lefthanded) on the toilet bowl, thus resulting in a fracture. My finger swelled double the size, bent side ways, and unbearable pain!!!

I got my finger scanned and the doc plastered the injured finger to the middle one. The finger became bruised and terribly swollen a day after. I went for a follow-up today and the doc suggested I go through a surgery to straighten my crooked finger. Owh no!!! The swelling at the fractured area hasn't subsided and thinking of the surgery makes me so worried.

My hubby will be back this Monday and we'll decide on what to do. If yes, I'll be going through a surgery on Tuesday...and don't know how long my finger will take to recover after that. And know what...my Hubby's birthday falls on Tuesday, 17th! :(

I've been told to keep my injured finger free from work, thus not been cooking since the mishap! With this, I'll be taking a break (don't know till when, whether or not I go for the surgery)...until my finger recovers and I can start working, cooking, shooting and posting (typing with one hand is just so difficult).

So, till I meet you all again...do take care while working and don't do any stunts like I did!!! The suffering is not easy. Hope to see ya'll soon with a fine finger soon. Bye!