Sunday, April 20, 2014

KUIH BAKAR KENTANG (BAKED POTATO CAKE)




It is baking  time again in my kitchen. We had this traditional kuih a long time ago. This is a simple dessert using coconut milk and mashed potato.

Am using milk but it would be  much tastier if you're using coconut milk.  For smoother and well mixed batter, a blender/food processor  is highly recommended..

Normally Kuih Bakar Kentang (Baked Potato Cake)  uses egg but my version is totally egg free.   You can bake the with or without sesame seeds but  I love the contrast of color it gives.

Make sure to grease the pan generously  to avoid sticking  since there isn't any fat in the recipe. Over all, they are awesome for breakfast or tea time snack.



KUIH BAKAR KENTANG  (BAKED POTATO CAKE)
Yield :   One 7 in round cake

1 cup plain flour
1  1/2  cup milk/ coconut milk
2/3   cup  castor sugar
3 medium potato mashed
1 tablespoon  melted butter/oil
1/4   tsp salt
2-3 drops green food coloring
1  tablespoon white sesame seed




DIRECTIONS

Preheat oven @ 180 C and  generously grease 7 in pan.

Blend  together  milk  and  sugar..

Now add  flour, mashed potato, butter, food coloring  and salt.  Blend until smooth.

Pour batter into a greased pan, bake for 20 minutes in a preheated oven

Remove from the oven, sprinkle with sesame seed.

Continue baking for  30-35 minutes or until a skewer inserted comes out clean.

Cool in pan 5 minutes, Transfer to a rack to cool.

Cool completely before slicing  into desired shape.


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Sunday, April 13, 2014

CARROT APPLE MUFFINS





Kick start the day with a hearty muffin and fill the kitchen with the enticing aroma of freshly baked muffins. The options are endless, use it to create your own by adding different fruits, nuts, vegetables, flavorings or various grains.

The key to making great muffin is mixing the batter just enough to combine all the wet and dry ingredients but without over mixing it.

These baked muffins are low in fat. super moist packed with fresh fruit, fiber and good for us fats. I added grated apple, mashed  banana and carrot also using coconut palm sugar but this is entirely up to you. You can use white or brown sugar, either one you  still get perfect result. For extra nutritional boost, replace half cup of the flour with whole wheat flour.






CARROT APPLE MUFFINS
Yield    :     16  muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1 cup rolled  oat
3/4 cup coconut palm sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup melted butter or oil
1/2 cup orange juice
1 cup grated carrot
1 cup grated apple
1/2 tsp salt
1 med banana mashed

DIRECTIONS

Preheat oven @ 180 C and grease muffin pan or  line it with paper liners.

Mix  all purpose, whole wheat, rolled oat, baking powder, baking soda and salt together in a mixing bowl.

In another bowl, whisk melted butter, sugar, banana and orange juice.

Make a well in the center of dry ingredients, pour in the liquid. Stir together using metal spoon.

Fold in apple and carrot.

Spoon mixture into greased muffin pan about 3/4 full.

Bake for 25 minutes until well risen  or until a skewer inserted comes out clean

Leave in pan for 5 minutes, transfer onto rack to cool.

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Sunday, April 6, 2014

MICROWAVE BREAD PUDDING



If you're looking for quick and delicious treat, this Microwave Bread Pudding for one is what you need. You can use any type of bread you have in hand, torn in pieces or cubed.

Look easy right but wait, you'll end up spending more time for cleaning if you don't follow these golden rules:

1.  Sugar
     Use less sugar if you're using sweetened bread

2.  Bowl size
     Make sure it is microwave safe,  only half filled your bowl with the pudding otherwise overflowing will            occur and  you need extra  time for cleaning the mess

3.  Microwave wattage
     Mine was  800 W. Remember microwaves vary in power so your pudding might need  less or more            time

Regular milk can be replaced with non dairy milk if you have a problem also you can add  other fruits  of you choice.




MICROWAVE BREAD PUDDING
Serves     :       One

3 slices bread
2-3 tablespoon sugar
3/4 cup milk
2 tablespoon raisin
1 egg
1/4 tsp salt
1/4 tsp vanilla extract
butter to dot on top



DIRECTIONS

Lightly grease your microwave safe bowl.

Torn bread into small pieces into the bowl.

In another bowl, combine sugar, milk, egg, salt and vanilla extract, beat well.

Pour milk mixture into bread,  sprinkle raisin  and stir lightly. Dot with  butter.

Microwave uncovered  on High for 6 minutes until  edges are firm and center is set..

Cool slightly and enjoy!

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Sunday, March 30, 2014

PRATA PUFFS



Curry puffs or Asian pies are a favorite for many of us. It was made with flaky pastry,  stuffed with curried potato and deep fried until golden brown. But now they came with variety of fillings like sardine, minced meat and hard boiled egg.

Nowadays, most people resort to buying  from the malls instead of preparing them from scratch. It was tricky and time consuming affair.

I have seen a few of my friend making curry puffs using instant roti prata so this is a nice chance to try my hand making them.  First of all,  you need to prepare the filling and let it cool.  My filling are made using mashed potato and cooked green peas. You can even substitute the filling according to your preference .

Most importantly, do not leave the prata too long at room temperature, it becomes sticky and hard to handle.  You can start cutting and  shaping  immediately after you've removed them from a freezer.

If instant prata is not available. you can still  make these piping hot snack using puff pastries. Baking the puff is also a healthier option as it removes excess oil and fat.



PRATA PUFFS
Makes   12 puffs

PASTRY
6 Ready made prata slightly thawed

FILLING
2 big potato boiled & mashed
1 big onion chopped
1 tsp cumin seed
1 cup green peas boiled
1/4 cup cilantro chopped
1 tsp garam masala
1 tsp chili powder
1/4 tsp turmeric
1 tomato chopped
salt to taste
2 tablespoon oil



DIRECTIONS

FOR FILLING

Heat the oil, splutter the cumin seeds. Add in onion and salt, fry until translucent.

Now add the tomato, stir until it turns soft. Add in chili powder and turmeric, stir well.

Add potato, peas and cilantro. Cook until heated through.

Add garam masala and salt if needed.

Remove from heat, cool.

ASSEMBLY

Place one prata lined with plastic on a board.

Cut into 2 halves. Lightly floured your plastic for easy removal.

Place a heaped tablespoon of filling on one side of the dough.

Fold the dough to enclose the filling, press the edges together to seal.

Make few slits on top of the puff, transfer into baking sheet.  Complete the rest of the dough.

Bake in a preheated oven for 35-45 minutes @ 180 C.

Transfer onto rack to cool.

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Sunday, March 23, 2014

SPICY CHICKEN NOODLE SOUP




Sometimes we love to skip our regular diet by having  various type of noodles, flat bread or even pasta. For today, I'm going to cook my favorite Chicken Noodle Soup.

My recipe was a bit different since I have added bird's eye chili,  to make it spicier and ground almond for slight nuttiness to the soup. This is the most loved chicken soup by my family.

Whenever I cooked any chicken dish, I make sure to remove the skin and excessive fat hidden in between the flesh. You can always ask the poultry seller to remove the skin and cut the chicken according to your requirement, how big you want it to be.

In addition of cooked noodle, you  can make this heavenly soup with pasta or rice cake (lontong) too. You can  control the spice of this Spicy Chicken Noodle Soup by adding more or less chili and also modify the vegetables  to your preference.

Instead of serving the chicken as it is, you can shred the chicken with your fingers as you pick it off the bone. Simply pull the meat apart into chunks.

Warm the belly and heart with  a big bowl of  Spicy Chicken  Noodle  Soup.  This endless  customized recipe is healthy addition to any meal or a great centerpiece  dish in its own right.

SPICY CHICKEN NOODLE SOUP
Servings     :    4-6

600 g fresh yellow noodle/rice noodle
2 carrot peeled and thickly sliced
2 potato peeled and cubed
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1/2  tsp turmeric
1 stalk lemon grass bruised
4 whole almond  ground
10 bird's eye chili or 1 tsp ground pepper
2 big onion chopped
2  big onion sliced and fried till  crisp
2 cloves garlic minced
1 thick slice ginger
6 cups water
salt to taste
chopped cilantro
1.75 kg chicken pieces  with bone still in
2 tablespoon oil


DIRECTIONS

Heat the oil in a deep pot, add in lemon grass and onion  fry until it turns translucent.

Add in coriander. cumin. fennel, turmeric,  ginger, garlic,  bird's eye chili and little water, cook until fragrant.

Now add the ground almond and chicken pieces, stir until chicken is coated with spices.

Add 6 cups of water, carrot and salt, let simmer until chicken is half cooked.

Now add the potato, continue cooking until potato turns soft and chicken is fully cooked. Check if more salt is needed.

Remove from heat. Bring a large pot of water to boil,  When water is boiling, put in noodles, let  cook   for 3-5 minutes (this is for fresh noodle). If using dried noodle, cook it longer.  Strain.

To serve, put the noodles in a bowl, add soup and garnish with fried onion and chopped cilantro.


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