Saturday, October 31, 2009

BANANA MUFFIN


Muffin is the fastest and easiest to prepare. To munch while watching his soccer match my son has requested to bake a muffin and I chose this one by Madbaker. It turns out well and not very sweet. For this recipe you need:

INGREDIENTS
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon (optional)
4 ripe bananas, mashed
2/3 cup granulated sugar
1 egg & 1 egg yolk, lightly beaten
1/2 cup butter, melted
1/3 cup coarsely chopped walnuts (optional)

DIRECTIONS
1. Preheat oven to 190 degrees C. Line a 12 cup muffin tray with muffin cups or grease lightly with butter.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugar, eggs and melted butter together.
4. Stir the banana mixture and walnuts into the flour mixture until just combined.
5. Divide the batter into the muffin tray.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean.

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BUBUR FIESTA

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This rice porridge is very popular during fasting month of Ramadan, almost every household would serve this for iftar. It's very nutritious and fulfilling too. Instead of  using ready made garbanzo and kidney bean you can also use dry beans like lima bean, moong bean, red bean or black eye bean. It is much tastier if you add few types of bean when making this porridge.

All dry bean used must be soaked overnight if used  to cut  down the cooking time and the meat to be marinated before you start cooking. Although it involved a bit of work but you will be pleased after tasting it. What you need are:

INGREDIENTS

250g rice raw
500g minced meat
500ml coconut milk or low fat milk
150g oil
100g spring onion
fried shallot
3 tbsp kurma powder
1 tsp white pepper powder
2 tsp turmeric powder
5 cloves, 5 cardamons
2 cm cinnamon
2 big onion blended
6 cloves garlic blended
2 cm ginger blended
1 tin red kidney bean
1 tin garbanzo bean

METHOD

1, Boil rice with plenty of water until soft, keep aside.
2. Marinate meat with blended items and spices for 1 hour.
3 .Heat the oil then add in clove, cardamon, cinnamon, minced meat and water, let it boil.
4. Now add the rice porridge, coconut milk, kidney bean and garbanzo bean let it simmer for few minutes,add salt.
5. When serving sprinkle fried onion and spring onion on top.

Source  :  Asmah Laili

Friday, October 30, 2009

KADAI CHANA

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I was introduced to this  popular vegetable dish when we went to a vegetarian restaurant for dinner and instantly fall in love with it. It uses chickpeas simmered with onion, tomato, garlic, coriander, dry mango powder and garam masala. . Lucky enough the recipe was aired  on local cookery show. This recipe turns out very well, I cook without the coconut and serve with naan., please adjust the chili powder used according to your taste. My family really loved this spicy chana. Here is how I made them:
:
INGREDIENTS
1 C dry chickpeas (garbanzo bean)
2 tomato chopped
2 onion chopped 
1 tsp mango powder (armchoor)


GRIND
1 1/2 T coconut  (optional)
small piece cinnamon
1 inch ginger
3  cloves garlic
3 cloves
2 cardamom
1 tsp fennel
1 tsp coriander
2 tsp chili powder
1 tsp garam masala

1/2 tsp turmeric
3 T oil
coriander leaves
lime juice


METHOD

Soak channa in water overnight and boil with salt until soft.

Heat the oil, fry onion, add the paste and fry until fragrant. If too dry, add little bit more oil.

Add in tomato, chili powder, garam masala, turmeric powder and salt, cook until thicken.

Now add the cooked chickpeas and dry mango powder or you can add 1/2 tsp tamarind paste and jaggery. Bring to boil until well mixed.



At the time of serving, garnish with coriander leaves. Add lime juice if required.

 MY TRICK



* Chickpeas can be replaced with 1 can garbanzo bean. 
* If jaggery is not available you can use brown sugar instead.


Linking to   Hearth And Soul Volume 17
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MEE JAWA


Mee Jawa or Jawa Noodle is quite similar to mee rebus which is popular hawker food in Singapore and Malaysia but Mee Jawa does not use salted soya bean (taucheo) unlike  mee rebus.

Made with yellow noodles accompanied with thick, spicy and slightly sweet gravy. The gravy is thickened with mashed sweet potato, seasoned with curry powder and dried shrimps. This dish is garnished with a hard boiled egg, limes, red chili, fried tofu, fried onion and bean sprouts.

Tried  this version by Chef Hanieliza which produce perfect result. Here's the recipe:

INGREDIENTS

1 kg yellow mee scalded
1/2 kg. beef boiled and slice thinly (keep the stock)
300 gm bean sprout remove the tail
2 stalk scallion sliced
5 fresh red chili thinly sliced
3 pieces hard tofu cubed and fry
3 hard boiled eggs halved
3 local limes
fried onion for garnishing

GRAVY: 
1/2 kg sweet potato mashed
3 cloves garlic pounded
5 cloves shallots pounded
3 lemon grass blended
ginger pounded
galangal pounded
100 gm dried shrimps pounded
2 tbsp chili paste
3 tbsp meat curry powder
beef stock
salt and sugar to taste
oil
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METHOD

1. Heat the oil, add in blended items, curry powder and chili paste, fry until fragrant.
2. Add in sweet potato and beef stock let it boil, thickness of the gravy is according to your  preference.
3. Lastly add Sugar and salt. Remove from heat.
4. To serve , place some noodle into a bowl  add bean sprout and pour hot gravy. Garnish with hard boiled egg. tofu, red chili, scallion, fried onion and local lime.
.
MY TRICK

*Scald the noodle and bean sprout at the time of serving

*Always taste first before adding more sugar or salt.

Hearth And Soul 43 

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Wednesday, October 28, 2009

SWEET AND SOUR FISH

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There are so many recipes relating to this dish but this one really suits my taste and you can adjust the hotness according to your liking. For the vegetables you can add whatever you have like capsicum, carrot  or pineapple. This recipe does not use any thickening agent. First step you have to fry the fish which is coated with turmeric and salt then transfer onto a plate and pour the prepared sauce on it or cook the  fried fish with sauce for few minutes, the choice is yours.

INGREDIENTS

1 whole fish either pomfret/garoupa
2 tbsp chili paste
5 tbsp tomato sauce
2 tbsp chili sauce
3 cloves garlic chopped
1 tsp ginger paste
10 button mushroom
3 young corn cut
1 big onion sliced
1/2 cup water
salt and sugar to taste.
turmeric powder
oil

METHOD

1. Fry fish which has been coated with turmeric and salt, transfer into a plate.
2. Heat oil, fry onion until light brown then add in ginger,garlic and chili paste until oil float on top, pour water and let it boil.
3. Add the sauces, mushroom and young corn let simmer for few minutes. now add sugar and salt. Add in fried fish let cook for 5 minute. Remove from heat. Now its ready to eat. Enjoy....


This goes to Hearth & Soul Vol 14
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Tuesday, October 27, 2009

OATMEAL & NUTS COOKIES

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One of the tastiest cookies I ever baked. It uses oat and chocolate chip but use almond instead since that was in hand.

The dough is quite easy to handle, but must place the cookies apart since it will expand when baking. Apart from chocolate chips, nuts and dried fruits are the best alternative.

After baking, let them sit in the baking sheet for 5 minutes since it is still soft and fragile. Transfer into wire rack to cool. My family love them so much, will definitely bake them often.

OATMEAl & NUTS COOKIES
Source : Burekaboy

INGREDIENTS:

1 c all purpose flour
1/2 c butter/shortening
1 c oatmeal (rolled type)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c chocolate chip/nuts/dried fruit
1/2 c brown sugar
1/2 c white sugar
1 tsp vanilla
1 egg
1 tbsp water/milk
METHOD:

Cream butter and sugar until light. Add the egg, one tablespoon of liquid and vanilla.

Now gradually add the dry ingredient to the butter mixture. Mix just well blended. Mix in chocolate chip.

Preheat oven @ 350F, lightly grease the baking sheet. Place tablespoons of batter and flatten with a fork. Leave space between the cookies as they will expand when baking.

Bake for 11 minutes. Remove from the oven and let sit for 5 minutes before placing them on wire rack to cool.

Store in an airtight container when completely cool.

This goes to Foodie Friday
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NAAN


Naan is a popular Indian flat bread cooked using 'tandoor' or clay oven. It is easily obtainable from North Indian restaurant almost all countries around the world.

It is made using plain flour, dry yeast and yogurt then left to ferment for several hours before baking them.

However, you could prepare your own using the oven. But now I'm using flat pan to cook them. In fact you can make very good naan from white bread dough or pizza recipe. Besides spicy gravy, you can also serve them with soups or dips.

NAAN

2 C all purpose flour
1 tsp active dry yeast
1 tsp salt
1 tsp sugar
2 T oil
3 T yogurt
3/4 C warm water
extra flour for rolling
butter to apply on top

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METHOD

* Combine yeast, sugar and warm water in a small bowl. Let sit for 10 minutes until frothy.

* In a mixing bowl, put in flour, salt, oil, yogurt and yeast mixture, mix and forms into pliable dough.

* Keep for 1-2 hours or until double in a greased and covered bowl.

* Punch down the dough, divide into 6 balls. Roll out each ball on lightly floured board and shape into oval. Complete the rest of the dough.

* Heat the flat pan, fry each of the naan until both side had brown spots on top.

* Immediately after frying, apply the butter on top.

* Serve hot with your favorite gravy.


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Monday, October 26, 2009

CHOCOLATE PUDDING

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Love chocolate pudding and want to make one that is quick and easy at home? Then this is the right recipe for you. It is pretty simple to make, in just a few minutes you can have your delicious dessert.

I'm using agar powder, sugar and chocolate milk for making this jelly. It is much healthier choice since no fat or cream are being used. So sit back and enjoy this satisfying dessert that won't ruin your diet.

If your are serving for kids, do use fancy mould with various shapes, definitely your children would love to have a bite. Here is how it's made:

CHOCOLATE PUDDING
Source : Hanieliza

Ingredients

10 gm agar-agar powder
3 cups water
1 cup sugar
1 tbsp cocoa + 1/2 cup water (mix and strain)
1 liter chocolate milk
1 tin fruit cocktail for decorationl

Method

1. In a deep pot, combine water and agar powder, bring to boil, stir well.

2. Add in sugar and cocoa mixture..

3. Bring to a boil again, remove from fire.

4. Add in choc milk and stir well.

5. Pour into rinsed mould of your choice, let cool at room temperature then refrigerate.

6. Serve cold and garnish with fruit cocktail.

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BRIOCHE

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Brioche is a French sweet bread enriched with butter, sugar and egg. It uses special brioche pan and a classic shape has a fluted bottom and an upper protruding knob.

I decided to bake a simpler version of brioche and eggless too. Although slight modification was made from the original recipe I found on net, it turns out fantastic, buttery and sweet but with less fat. My children love this bread and request to bake it again. What you need for this bread are:

BRIOCHE

4 cups bread flour
4 tsp instant yeast
1/2 C castor sugar
1 and 1/2 tsp salt
200 ml warm milk
1/2 C softened butter
2 T shortening

METHOD

* Place yeast, sugar, salt, salt and flour into a mixing bowl.

* Add the milk, using a stand mixer, beat until well combined.

* Mix in butter and shortening, continue kneading until butter is well incorporated.

* Knead the dough for 8 minutes until it becomes elastic and leaves the side of the bowl.

* Cover and let rise in a greased bowl for 1-2 hours or until double in size.

* Punch out the air, divide into small balls or loaf and put onto greased baking sheet/loaf pan.

* Leave to prove for 30-40 minutes. Brush with butter and bake in preheated oven @ 190 C for 15-20 minutes.

* Transfer on rack to cool.

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CHICKEN MASALA

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This dish is on top of my family's favourite recipe and I will prepare on every other week together with pulao,naan or ordinary bread. It's very easy to cook and taste great. For milder taste you can reduce the quantity of chili powder used.


INGREDIENTS
500g  chicken cut into big pieces
2 tbsp meat curry powder
2 tbsp chili powder
3 large onions chopped
2 large tomatoes chopped
coriander leaves
1 tbsp ginger paste
1 tbsp garlic paste
salt, oil, cinnamon stick

cardamon

METHOD

1. Clean chicken, marinate with ginger, garlic paste and salt for at least 30 mins..
2. Heat the oil, add in cinnamon,cardamon and onions, fry until onion slightly brown.

3. Add in tomatoes, fry until soft then add the chili powder, curry powder, coriander leaves stir until thicken, pour 1/2 cup water, stir and cover pot, cook with small flame.
4. When steam emits from the pot, open the lid and add the chicken, stir again. Cook chicken until soft..
5. Sprinkle coriander leaves. Chicken is ready to be served. Best eaten with pulao, naan or bread.



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