MALAYSIAN SECRET RECIPE

Fruit Tart

2008-09-12T00:04:00.001+08:00

Recipe by Amy Beh

Ingredients
Pastry dough

250g plain flour
1 tbsp milk powder
50g castor sugar
Pinch of salt
170g cold butter, cubed
1 small egg, lightly beaten
¼ tsp vanilla essence

Custard filling

200ml fresh milk
100ml whipping cream
½ tsp vanilla essence
1 egg yolk
1 egg
50g castor sugar
20g plain flour

Fruit topping

Some mango slices
Some strawberries, hulled and halved
1 kiwi, sliced
A few canned peaches, slices
½ cup canned longans, well drained

Apricot gel (combined)

2 tbsp apricot jam
3 tbsp water

Method
Sift flour and milk powder into a mixing bowl. Stir in sugar and salt. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs. Add beaten egg and vanilla essence and mix to a firm dough. Wrap the pastry in a plastic bag and chill for 30 minutes.

Roll out pastry between two sheets of plastic wrap. Line small tartlet cases with the pastry. Prick the base and chill for 20-25 minutes. Bake in preheated oven at 180°C for 20-25 minutes.

To make the filling: Heat the milk and cream together with the vanilla essence. Once the mixture is warm, remove from the heat (cover to prevent a skin forming). Beat the egg and egg yolk with the sugar until pale and fluffy. Sift in the flour.

Bring the milk and cream to just below boiling point. Pour into the egg mixture and stir vigorously, then strain the mixture into a non-stick pan. Bring to a boil stirring constantly (to prevent the base from being burnt). Simmer for 1-2 minutes until the mixture thickens. Remove and leave to cool completely.

Source : TheStar, MY Kuali.com

Successful steaming tips

2008-09-05T01:00:00.002+08:00

Today, there will be no recipe to be posted. Just a simple cooking tips I got from other source on the internet and I'll share with you readers. It's about steaming and hope this will add more useful guides and knowledge in this simple blog. So, lets begin, relax on your armchair with a nice hot coffee and start reading.

Fill the pot with several inches of water, making sure that the level of the water doesn't touch the bottom of the container holding the food. If using a collapsible metal basket, the level of the water will probably be an inch or less.

Scent the steaming water with any of the following: slices of ginger, onion, garlic or citrus fruit; whole spices such as cinnamon stick and star anise; small branches of herbs such as rosemary or thyme. These aromatics lend just a hint of seasoning to the food.

The food should be added to the steamer only after the water has been brought to a boil, and the pot should be covered to distribute steam evenly. Make sure the cover fits snugly so that steam doesn't escape, which can extend cooking times. Heavy aluminum foil can be used in place of a lid.

If food needs to be cooked for a longer time - otatoes for example - check the water level periodically to make sure it hasn't boiled dry. Have a kettle of simmering water ready in case extra water is needed.

If using a tiered steamer, place meats or fish in the bottom tier so that juices can drip into the water below. Food in the upper tier may need an extra few minutes of cooking time.

Whether it's fish fillets, broccoli florets or spears of asparagus, food for steaming should have a uniform size and thickness for even cooking. Thinner ends of fish can be folded under to even out a fillet, and thinner pieces of asparagus can be added to the steamer a minute or two after the thicker spears.

Ideally, food should be cooked in a single layer with a little space in between so that steam circulates freely. But if that's not possible, stir or turn the food occasionally.

When strongly flavored vegetables such as broccoli, cauliflower or Brussels sprouts begin to give off their fragrance during steaming, they should be close to a tender-crisp texture. Test by inserting a small paring knife into the center of a couple florets and steam a few more minutes if necessary.

Choose lean, tender meats that don't require longer cooking times.

When uncovering a steaming pot, wear oven mitts to protect hands and arms, and remove the lid away from you.

Source: "Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking Equipment & Ingredients"; "Steam Cuisine" by Jenny Stacey

STEAMER CHOICES IN ALL SHAPES AND SIZES

Kitchen shops, Asian markets and retail stores such as Target and Bon-Macy's are good sources for all sorts of steaming equipment, but even hardware stores and some grocery stores have a few basics. Consider your needs and storage space, and use the following list as your guide.

Collapsible metal steamer baskets are inexpensive, usually under $10, and easy to store. They have the added advantage of fitting almost any sized saucepan or pot. Some have legs that can be extended slightly, allowing for more water under the steamer. Collapsible baskets are usually set closer to the boiling water, so the food may cook more quickly.

Bamboo steamers are relatively inexpensive, with prices beginning at about $14, and are sold in a range of sizes. Two or more stackable baskets can cook a variety of food at the same time and can be easily rotated so everything cooks evenly. These baskets have more surface space that can hold a small, whole fish or cut-up chicken. The domed bamboo lid absorbs moisture so it doesn't dilute seasonings.

To keep the baskets clean, they are lined with cabbage leaves or parchment paper. Place on a wok, skillet or Dutch oven that's 2 inches wider than the basket. If the steamer basket is too large for the pan, seal the edges with folded strips of aluminum foil or thin kitchen towels.

Improvise a steamer by forming two wooden chopsticks into an X. Cut a shallow V-shaped groove in the center of one so the other doesn't slide off. Place the chopsticks inside a wok and add water to a level just below them. (A clean tuna can with the top and bottom removed can also be substituted for the chopsticks.) Set a heat-proof dish or plate on top to hold pieces of seasoned fish or chicken, vegetables or dim sum.

Metal steam pots, and some pasta pots, include a deep, perforated metal insert that holds asparagus spears, corn-on-the-cob, lobster and shellfish. Prices begin at around $40.

Specialized food steamers from companies such as Black & Decker, Oster and Cuisinart range in size from 2-½ quarts to 8 quarts. Larger steamers have tiered racks for cooking whole meals at one time. Rice, potatoes, broccoli, chicken and fish all cook well in these steamers. Prices range from about $20 to $80. CeCe Sullivan, Seattle Times home economist

Sources: "Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking Equipment & Ingredients"; "The Breath of a Wok" by Grace Young and Alan Richardson; "The Cook's Catalogue" edited by Burt Wolf, Emily Aronson and Florence Fabricant.

VEGETABLES AND STEAMING TIMES

Artichokes: Medium 35 to 40 minutes
Asparagus: Thin spears 3 to 4 minutes. Thick spears 5 to 6 minutes
Beans: Green, yellow 4 to 8 minutes. Fresh shell 10 to 40 minutes, depending on variety
Beets: Medium 30 to 35 minutes
Broccoli: Florets 4 to 5 minutes. Spears 5 to 7 minutes
Broccoli rabe or rapini: Thick stems removed, leaves and florets cut into 2-inch pieces 5 to 9 minutes
Cabbage: 1 ½-inch thick wedges 6 minutes
Carrots: ¼-inch thick pieces 5 to 8 minutes
Cauliflower: Whole head 15 to 20 minutes. Florets 4 to 6 minutes
Corn on the cob: Husked 5 minutes
Greens (chard, kale): Thick stems removed, leaves sliced into ½-inch wide strips 8 to 10 minutes
Parsnips: ¼-inch thick slices 6 to 8 minutes
Peas: Green, shelled 5 to 8 minutes. Pods (snow, sugar snaps) 2 to 5 minutes
Peppers (hot and sweet): Stemmed, seeded and halved 5 to 7 minutes
Potatoes: Whole new 15 to 20 minutes. Whole red or white 30 to 40 minutes. 2-inch chunks 15 minutes
Winter squash, seeded: 1-inch peeled cubes 12 to 15 minutes. Small halves 15 to 20 minutes. Large pieces 25 to 30 minutes

Sources: "Williams-Sonoma Kitchen Companion"; "Field Guide to Produce" by Aliza Green

- Copyright © 2005 KRT News Service

Lemon Cream Cheese Butter Cake

2008-09-03T20:56:00.002+08:00

Recipe by Amy Beh

Ingredients

175g butter
125g cream cheese - at room temperature
200g fine castor sugar
1 tsp vanilla essence
3 large eggs
1 tbsp grated lemon rind

Sift:

180g plain flour
1 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice
1 tbsp plain UHT milk
50g almonds - chopped coarsely

Lemon glaze icing:

100g icing sugar
1-1/4 tbsp lemon juice
1/8 tsp lemon yellow colouring

Method
Cream butter well then add in cream cheese and continue to beat until well combined. Beat in sugar until light and fluffy and add in vanilla essence and eggs one at a time.

Stir in sifted dry ingredients and combine well. Mix in lemon juice and milk. Add in almonds and stir well.

Pour into prepared pan and bake in preheated oven at 170°c for 60-70 minutes or until cooked through. Cool the cake in pan on a wire rack before turning it out.

To make lemon glaze icing: Warm lemon juice and melt icing sugar in it. Spoon lemon glaze icing over cake in a dripping manner from the top. Let stand until glaze sets well.

Preparation of pan: Grease well a bundt tin and coat lightly with flour.

Source : TheStar-Kuali.com

Lime Acar - Tangy main dishes

2008-08-30T02:05:00.002+08:00

Recipe By Amy Beh

Ingredients

Fruits:

10 pieces pickled sweet limes - cut into halves
50g buah kurma (the variety usually eaten to break fast during Ramadan)
100g raisins
50g pickled nutmeg slices

Spices (A) - Slice thinly then dry in the sun for 1 hour:

5 shallots
50g ginger
3 cloves garlic
1/2 tsp turmeric or kunyit powder
2 sections of a star anise ( bunga lawang )
4cm piece cinnamon stick
3 cloves

Combine spices (B):

2 tbsp chilli boh
1 tsp turmeric powder
2 cloves garlic - pound finely
2 shallots - pound finely
80ml good quality rice vinegar
100ml water
1 1/2 tbsp lime juice
4 tbsp oil
2 tbsp honey/sugar or to taste
1/2 tsp salt

Method
Heat oil and saute sliced shallots, ginger and garlic and add turmeric powder. Dish out and leave aside. Keep remaining oil in the wok.

Reheat oil, add star anise, cinnamon and cloves. Add the combined ingredients (b) and fry until aromatic. Add in vinegar, water and lime juice and simmer for 1 to 2 minutes.

Return the fried ingredients (a) to the wok. Add honey or sugar, and salt to taste. Leave to cool slightly. Stir in the fruits and mix well. Leave the lime acar to cool completely before storing in clean, dry bottles.

Source: TheStar-www.kuali.com

Dry Rub Baby Back Ribs

2008-08-28T22:58:00.002+08:00

Recipe courtesy Bobby Deen

Ingredients

1 tablespoon paprika
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 pounds baby back ribs, cut into 2-rib portions

Method
In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 2 hours or up to 24 hours.

Preheat oven to 400 degrees F.
Place the ribs in a roasting pan. Bake for 1 to 2 hours, until meat easily pulls off the bones.

Indian Mutton Soup - Spice of India

2008-08-27T04:01:00.002+08:00

Recipe by Amy Beh

Ingredients

500g mutton with bones, cut into small pieces
5–6 tbsp oil
5 shallots, sliced thinly
1 tomato, coarsely chopped

(A) – (combined)

4 ½ tbsp coriander powder
1 tsp cumin powder
1 ½ tsp freshly ground black pepper
1 tsp pepper
1 tsp salt or to taste
1 green chilli, seeded and sliced

(B)

4 cloves
4 cardamoms, keep whole
5cm cinnamon stick
1 onion, halved and sliced

Ground ingredients (C)

2 cm ginger
4 cloves garlic
1 tbsp poppy seeds powder (ground kas-kas)
2–3 dried chillies, soaked
2 litres water

Garnishing

chopped spring onion and coriander

Method
Marinate mutton with 2 tablespoons combined ingredients (A) and leave aside for 3-4 hours.

Heat oil in a pan and fry shallots until golden brown and crispy. Remove shallot crisps and set aside. With the remaining oil fry ingredients (B) until fragrant. Add remaining ingredients (A) and (C) and continue to fry for 1–2 minutes. Stir in marinated mutton and fry until fragrant. Add chopped tomato and pour in water. Bring to boil then reduce heat and simmer until meat is tender.

Dish out and serve with a garnishing of shallot crisps and a sprinkling of chopped spring onion and coriander.

Source : Kuali.com - TheStar, MY

ROAST PORK NORMANDY -A Traditional Roast for Easter

2008-08-25T01:40:00.002+08:00

By WOLFGANG PUCK

Serves 4

BRINE:

2 quarts (2 l) water
1/2 tablespoon ground cloves
1/2 tablespoon ground ginger
2 tablespoons cracked black peppercorns
6 bay leaves
1/2 pound (250 g) kosher salt
1 1/2 cups (375 ml) honey
1 1/2 cups (375 ml) maple syrup

PORK, APPLES AND SAUCE:

2 pounds (1 kg) pork loin roast, with ribs attached
Salt
Freshly ground black pepper
4 tablespoons Calvados
1 cup (250 ml) organic chicken or beef broth
1 cup (250 ml) heavy cream
2 tablespoons unsalted butter
2 Golden or Red Delicious apples, preferably organic, each peeled, cored, and cut into 8 wedges
1/2 pound (125 g) mushrooms, wiped clean, trimmed, and sliced
1 tablespoon finely chopped fresh chives

Method
At least five hours before you plan to cook the pork, or the night before, brine it. Put the water, cloves, ginger, black peppercorns, bay leaves and salt in a nonreactive pot large enough to hold the brine and pork together. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the honey and maple syrup until dissolved. Remove from the heat and leave the brine to cool to room temperature.

Rinse the pork under cold tap water. Lower it into the brine and place a clean kitchen weight on top to keep it submerged. Cover the pot and refrigerate overnight.

About 1 1/2 hours before serving time, preheat the oven to 450 degrees. (230 C).

While the oven preheats, season the roast with salt and pepper. Place it on top of a roasting rack in a roasting pan and put it in the oven. Roast until cooked through but still slightly pink inside, about 40 minutes; the pork should register 150 degrees. (65 C) when an instant-read thermometer is inserted into the center of the roast not touching bone. Transfer the roast to a heated carving board or serving platter and cover with a double thickness of aluminum foil to keep it warm.

Remove the rack from the pan and pour off excess fat. Place the pan over a burner on the stove, set to medium heat. Add the Calvados and stir and scrape with a wooden spoon to deglaze the pan. Then stir in the broth and continue deglazing. Carefully pour the liquid into a saucepan, stir in the cream, bring to a boil over medium-high heat, and continue boiling, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Pour through a fine-meshed sieve into a clean pan, cover, and keep warm.

In a large, heavy sauté pan over medium heat, melt 1 tablespoon of the butter. Add the apple wedges and sauté, stirring occasionally, until tender and golden brown, 7 to 10 minutes.

Meanwhile, melt the remaining butter in another large sauté pan over medium-high heat. Add the mushrooms and sauté until they just begin to brown, about 4 minutes.

Stir the mushrooms into the strained sauce. Taste the sauce and adjust the seasonings, if necessary, with salt and pepper.

Just before serving, use a sharp carving knife to cut the roast across the grain into slices about 1/2 inch (12 mm) thick. Spoon the sauce and mushrooms onto heated serving plates. Arrange the meat slices, overlapping, on top of the sauce. Garnish with apples, sprinkle with chives, and serve immediately. - Tribune Media Services

Courtesy of Kuali.com

Technorati Profile

Nasi Lemak Nonya Melaka Recipe

2008-08-24T23:31:00.000+08:00

The Malaccans like to add salted fish to their nasi lemak bungkus. (Makes 10 packets)

Ingredients
ikan bilis sambal

100ml cooking oil
1 1/2 big onions, peeled and finely ground
400ml chilli paste (cili boh)
1 teaspoon dried shrimp paste (belacan)
3 big onions, peeled and sliced
80g brown sugar
tamarind juice, extracted from 15g tamarind pulp mixed with 200ml water
80g ikan bilis, deep fried
10 small salted fish, preferably ikan gelama, deep fried
deep-fried ikan bilis
hard-boiled egg wedges
cucumber slices

for wrapping

10 pieces banana leaf, scalded and wiped dry

Method
To cook ikan bilis sambal: Heat oil in wok. Saute ground onion, chilli paste and belacan until fragrant, stirring continuously. Add sliced onions, brown sugar and tamarind juice; simmer for 5 minutes. Lastly, add the deep-fried ikan bilis and remove from heat. Set aside.

To deep fry salted fish: Heat oil in a wok over medium to low heat. Deep fry salted fish until crisp, turning over once. Remove and drain excess oil on paper towels.

To wrap nasi lemak: Scoop hot nasi lemak onto the middle of a banana leaf. Top with a piece of deep-fried salted fish and ikan bilis, a tablespoon of ikan bilis sambal, a wedge of hard-boiled egg and cucumber slices. Fold up the banana leaf on both sides and tuck the other two ends under to form a pyramid-shaped parcel.