Tuesday, December 29, 2009

SPINACH PORIYAL

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The stir fried spinach is my family's favourite vegetable. Using fresh spinach is preferred, it is quite easy to prepare, nutritious and delicious too. If you are not keen to include the grated coconut simply omit it but still taste great. Best served with rice or roti as a side dish.

INGREDIENTS

250g fresh spinach chopped fine
4 shallots sliced
4 dry chilli break into pieces
4 tablespoons grated coconut
3 tablespoons moong dal (soak for 30 minutes)
2 cloves garlic chopped
1/2 teaspoon mustard seed
salt to taste
oil for frying

METHOD

1. Heat the oil, fry the mustard seed, onion, garlic and dry chilli for 3 minutes.

2. Add spinach, mooong dal, cover and cook for 5 minutes. Do not add water.

3. Now add coconut and salt, stir for few more minutes.

4. Remove from heat and serve hot.

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Sunday, December 27, 2009

GULAI TELUR

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After long time we had this dish made of hard boiled eggs cooked in coconut milk together with dry chilli, coriander seeds and others. You will surely enjoy the gravy as it gives a change from the usual variety of food you eat.

INGREDIENTS

3 cloves garlic sliced
3 shallots sliced
1 cup coconut milk
1 dried tamarind
10 hard boiled eggs
3 red chilli slit
3 green chilli slit
2 tomatoes cut into wedges
salt and sugar to taste
oil for frying

TO BE BLENDED

10 dry chillies
1/2 inch ginger
1/2 inch lengkuas (galangal)
1/2 inch fresh turmeric
2 lemon grass
1 tablespoon coriander seed

METHOD

1. Heat the oil, fry the shallots and garlic until fragrant. Add blended ingredients cook until a bit dry.

2. Pour coconut milk and dried tamarind, bring to a slow boil.

3. Add in boiled eggs, tomato, red/green chilli, salt and sugar.

4. Simmer for few minutes until the spices well absorbed by the eggs. Stir occasionally.

5. It is now ready to be served.

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Saturday, December 26, 2009

VEGETABLE PULAO

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Requested by my son to cook the vegetable pulao taken with spicy tomato chicken. Simple and yummy treat for the day. You can add beans, peas, potato but I'm using carrot because that what I have in stock. Addition of chilli powder and turmeric enhance the taste of this dish but also give a nice colour.

INGREDIENTS

2 cups basmati rice (soak 30 minutes then drain)
1 cup vegetables (bean, carrot, potato) cut
4 tablespoons oil/ghee
2  big onions chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 stick cinnamon
2 cardamoms
2 cloves
1 bay leaf
1/2 cup coriander leaf chopped
1 cup evaporated milk
2 cups water
salt

METHOD

1. Heat oil, add in cinnamon, cardamom, cloves, bay leaf and onion, fry until light brown.

2. Add ginger, garlic, chilli powder, turmeric and coriander leaves, stir well.

3. Pour in vegetables and little water, cook until slightly soft.

4. Now add the rice, salt, milk and water, when the water is boiling, reduce flame, cover the pot and cook till the rice is done.

5. Sprinkle with coriander leaf at the time of serving.

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Friday, December 25, 2009

WHITE BAIT FRITTERS

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This dish reminded me of my mum's cooking when I was a small child, made of fresh white bait (ikan bilis nasi), red chilli and flour. If you use the self raising flour, the baking powder should be omitted. Another my favourite side dish serve with hot steaming rice.

INGREDIENTS

1 cup fresh white bait (wash and drain)
2 tablespoons wheat flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 egg beaten
1 fresh red chilli sliced
4 shallots sliced
2 spring onion or coriander leaves chopped
1/3 cup water
salt and pepper to taste
oil for frying

METHOD

1. Mix all ingredients except oil in a bowl.

2. Heat oil, drop 2 tablespoons of batter and spread it into thin pancake.

3. Turn it over to cook the other side. Drain on absorbent kitchen towel.

4. Continue the process until all the batter is used up.

5. Serve hot with chilli or tomato sauce.

Tuesday, December 22, 2009

KUIH DADAR

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Kuih dadar is similar to crepe, it is stuffed with coconut filling. Before making this you have to prepare the filling, for the batter blend the screwpine (pandan) leaves with water to obtain its colour or else just use green food colouring. Again palm sugar is used to mix with grated coconut, as this one is made of coconut, they do not keep very well, finish them as soon as possible.

INGREDIENTS
1 cup wheat flour
1 and 1/2 cups water
5 blades of pandan leaves (cut)
1 teaspoon sago flour
1 egg
salt
green food colouring

FILLING
1 and 1/2 cups grated coconut
3/4 cups palm sugar
1/2 cup water
1 blade pandan leaves

METHOD

1. Combine all ingredients for filling, cook over low heat till thick, stirring all the time.Cool and keep aside.

2. Blend the cut pandan leaves with water then strain.

3. Sift both flour and salt, add an egg, gradually add water to form a batter with the whisk.

4. Lightly coated the pan with oil, pour the batter to make a thin pancake. Cook until light brown then flip to cook the other side.

5. Remove a piece of pancake onto a plate, place a spoonful of the filling on one end, fold in both sides then roll up.

6. Repeat the same process for the rest of the pancake.

7. Serve immediately.

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Monday, December 21, 2009

IKAN PANGGANG SANTAN

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This dish is a grilled fish in coconut sauce. This fish is cleaned then grill under a gas or electric one but I used a flat non stick pan to cook both side of the fish. Mullet, bream, snapper and other type of small fish can be used. After preparing the sauce just put in the fish for a few minutes in order to fully absorb the spices. Tightly wrapped the fish with banana leaves if available and grill until the leaves turn brown. Kindly reduce the amount of chilli paste to suit your preference.

INGREDIENTS

4 yellow tail fish
1 cup coconut milk
4 tablespoons chilli paste
4 shallots
2 garlic
1/2 in ginger
1/2 in galangal
1 dried tamarind
salt and sugar to taste

METHOD

1. Clean fish, rub with salt then grill over medium heat until both side is cooked.

2. Blend the chilli, shallot, ginger, garlic and galangal.

3. Add in blended spices, salt, sugar and dried tamarind to the coconut milk. Cook until thick and well mixed.

4. Now add the grilled fish, cook for a few minutes, remove from heat.

5. Serve hot.

SERI MUKA JAGUNG

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Traditional kuih consisting of two layers, below one made of glutinous rice while the top is the egg custard with addition of sweet kernel corn. When steaming the top layer do cover it with aluminium foil to avoid water dripping from the steamer. It is advisable to soak the glutinous to obtain properly cooked rice and not grainy.

INGREDIENTS

2 cups glutinous rice (wash and soak for 2hours)
3 cups coconut milk
1 fragrant screwpine leaf
salt

TOP LAYER

3 eggs
3 tablespoons wheat flour
3 tablespoons custard flour
1 cup sugar
2 and 1/2 cups coconut milk
1/2 tin whole kernel corn
1/4 teaspoon vanillin powder (optional)

METHOD

1. Boil water in steamer. Drain rice and put in a tray together with coconut milk, screwpine leaf and salt.

2. Steam for 20 minutes, turn rice over and continue steaming. After 10 minutes, take tray out and press rice down until compact.

3. Combine sugar and eggs, beat well, add flour, vanillin and coconut milk, stir and strain. Now add the sweet corn, mix well. Cover with aluminium foil.

4. Prick the cooked rice with fork to ensure the top layer sticks to it. Remove the screwpine leaf.

5. Pour the egg mixture and steam for 10 minutes. Remove lid, gently stir the top layer and continue steaming for 20-25 minutes.

6. When top layer is firm, cool well before cutting.

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Saturday, December 19, 2009

CORNFLAKES COOKIES


Baked this cookies using crushed cornflakes. It's very crunchy, great taste and sure to please anyone who loves mild sweet biscuit. Most importantly use fresh stock of cornflakes to obtain good result.

INGREDIENTS

100g butter
70g icing sugar
100g all purpose flour
2 cups cornflakes crushed
1 egg yolk
40g corn flour
1/2 teaspoon vanilla essence
cake cases

METHOD

1. Cream butter and sugar until well blended.

2. Add in egg yolk and vanilla essence.

3. Sift all purpose flour and corn flour together.

3. Fold in flour and cornflakes to the butter mixture, mix well.

4. Arrange the cake cases in your baking tray, fill in teaspoons of dough onto the cake cases.

5. Bake in preheated oven for 20-25 minutes @ 170 C.

6. Cool completely before storing in airtight container.

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Wednesday, December 16, 2009

KUIH KASWI

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Kuih kaswi or kasui is a traditional kuih made of wheat flour, tapioca flour and palm sugar (gula Melaka). It's very fragrant and sticky soft. The authentic taste can only be obtained if palm sugar is used. In case this is not available you can use brown sugar instead but add a drop of sarsaparilla brown food color  to get darker tone. You can also use round pan of 8 inches diameter to steam then cut into bite sizes.


INGREDIENTS
2 cups wheat flour
5 heaped tablespoons tapioca flour
1 and 1/2 cups palm sugar (gula Melaka)
1/2 cup granulated sugar
5 cups water
2 screwpine leaves (optional)
1/2 teaspoon lime (kapur) mix with little water
1/2 teaspoon salt

TOPPING
250g grated coconut
1 teaspoon salt


METHOD

1. Boil water in the steamer.

2. Combine the grated coconut and 1 teaspoon salt, steam for a few minutes. Remove and set aside.

3. Put palm sugar, granulated sugar, 2 cups of water and screwpine leaves in a pot. Heat until sugar is dissolved. Strain and cool.

4. Mix together wheat flour, tapioca flour, kapur, salt, the balance of water and syrup in a bowl, stir well.

5. Heat the small teacups in the steamer then fill in with the batter.

6. Steam for 20 minutes, remove teacups and put them in a shallow tray of cold water.

7. When kuih are cold, remove from mould by loosening edge with a knife.

8. At the time of serving, sprinkle top with grated coconut.

Tuesday, December 15, 2009

SAMBAL SOTONG

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My family loved spicy food so cooked the sambal sotong to be served with white rice or nasi lemak. Quite simple recipe with minimum ingredients yet tasty.

INGREDIENTS

600g cuttle fish (separate head from body, remove bag of fluid, wash and drain)
3 tablespoons chili paste
5 shallots pounded
2 cloves garlic pounded
1 tablespoon tamarind mix with 4 tablespoons water and strain to get the juice
1 tablespoon sugar
1/2 cup water
3 tablespoons oil
salt to taste
1/2 teaspoon turmeric powder

METHOD

1. Heat oil, add onion, garlic, turmeric and chili paste fry until fragrant, add some water if it is too dry.

2. Add, tamarind juice, salt, sugar and water, continue cooking till gravy is fairly thick.

3. Now add the cuttle fish, cook for 5 minute. Do not overcook as the cuttle fish will become rubbery.

4. Check the salt and sugar, add more if necessary.

5. Remove from heat, the sambal is ready to be served.

Monday, December 14, 2009

SAVOURY PANCAKE

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Another favourite recipe of my family, the savoury pancake is very versatile since you can add whatever you fancy such as chicken, sausage and vegetables. Do take care when adding the water, the batter should not be too thick nor runny in order to get perfect pancake. This recipe is eggless,very healthy and used minimum amount of oil just to coat the pan. Actually I applied oil for the first one, skip the oil for the rest.

INGREDIENTS

3 cups all purpose flour
3-4 cups water
15 fresh prawn unshelled
1/2 cup whole kernel corn
1/2 cup carrot julienned
1 big onion sliced
2 red chillies chopped
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons cooking oil

METHOD

1. Fry the prawn with little oil, remove and break into small pieces.

2. In a mixing bowl, sift flour and baking powder.

3. Add together flour, corn, carrot, onion, chilli and oil. Gradually add the water, beat until no lump and keep for at least 30 minutes.

4. Lightly oil a flat non sick, pour 1/4 cup of batter then flip after the bubbles appear on top and cook the other side.

5. Repeat the procedure for making the rest of the pancake.

6. Serve warm with chilli sauce.

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Saturday, December 12, 2009

KOLEH KOLEH


This is a traditional kuih made of green bean flour, coconut milk and sugar. In the olden days, the flour has to be prepared from scratch but now it's easily obtainable from the supermarket or bakery outlet. Before cooking this tasty treat you have to prepare the coconut crumbs (tahi minyak), sugar syrup then only you can proceed in making this kuih.

INGREDIENTS

1 cup green bean flour
2 cups coconut milk
pinch of salt
220g palm sugar (gula Melaka)
1 cup water
3 tablespoons granulated sugar
1 fragrant screwpine leaf
1 cup coconut milk for crumbs

METHOD

1. Pour 1 cup coconut milk in a pot, with low heat  keep stirring until you get the oil and crumbly coconut, after it turns brown remove the crumb but keep the oil.

2. In an another pot, boil palm sugar, granulated sugar, water and screwpine leaf until sugar is dissolved.

3. Combine flour, syrup, coconut milk and salt, mix well and strain.

4. Pour the mixture onto the pot used for making the crumbs, keep stirring until it thickens.

5. Now pour onto desired tray. Sprinkle the coconut crumbs (tahi minyak) on top before serving.

6. Cool completely before cutting.

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Friday, December 11, 2009

LONGAN TEA



This longan tea is subtly sweet, warm in nature and a favorite in boosting energy level.   It is made with dried longan, brown sugar, ginger and tea leaves.

 Longan contains niacin which aids metabolism, keep the digestive system healthy,  very soothing and calming effect on the nerves. The dried longan is  obtainable from chinese medicall hall.

In case the pandan leaves are not available, do omit them since these are for fragrance only.

LONGAN TEA
Serving   :   6 cups

4 cups water
1/2 teaspoon tea leaves
1/2 cup brown sugar
2 pandan leaves - tie into a knot
2 slices ginger
2 tablespoons dried longan - wash and drain

METHOD

1.  Place  water, sugar, ginger and pandan leaves in a deep pot. Bring to rapid boil..

2. After sugar is dissolved add longan,  let simmer for 20-25  minutes until longan expands. Remove from heat.

3. Boil another 2 cups of water adding the tea leaves,  allow the tea leaves to infuse  for 5 minutes. Strain into a jug.

4.Combine together the tea and the longan syrup, stir well.

4. Pour into  individual glass to serve.

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Thursday, December 10, 2009

FISH CURRY

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Cooked this favourite dish to be taken with naan. It's free from coconut milk but tasted wonderful. The chili powder can be adjusted to suit your taste but mine very spicy and tangy, the way my family like it. If you want thicker gravy add less water, best eaten with plain rice, naan, prata or even dosa.

FISH CURRY
INGREDIENTS

500 g fish cut into medium pieces
7 ladies finger cut of top
2 tablespoons coriander powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
100 g shallots sliced
4 cloves garlic
1/2 in ginger
2 tomatoes chopped
1 cup tamarind juice
1 teaspoon mustard seed
1/2 teaspoon fenugreek whole
1/2 teaspoon cumin whole
1/2 teaspoon urad dhal
2 sprigs curry leaves
3 cups water
3 tablespoons oil

METHOD

1. Lightly fry the ladies finger without oil, remove. In the same pan, heat the oil and fry  the fish which has been coated with turmeric and salt, keep aside.

2. Heat oil, add mustard, fenugreek, cumin and urad dhal for few seconds.

3. Add onion, fry until slightly brown. Add ginger, garlic, tomato and curry leaves, cook until tomato turns pulpy.

4. Pour in coriander, turmeric and chili powder add little water, cover pot till it is boiling.

5. Add in tamarind juice and water, let it boil.

6. Now add fish, ladies finger and salt, boil until fish is cooked.

7. Remove from heat. Fish curry is ready to be eaten with rice, prata or naan.

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Wednesday, December 9, 2009

BUBUR KELEDEK


This dessert is made of sweet potato, coconut milk and sugar. Quite easy to prepare and the variations are endless, you can use yam, green beans, tapioca, red bean and many more instead of sweet potato.

INGREDIENTS

300g sweet potato cut into bite size
1 cup coconut milk
1/2 cup sugar or to taste
2 pandan leaves tie into a knot
2 tablespoons sago pearl (wash and drain)
a pinch of salt
water

METHOD

1. Put the sweet potato, sago, pandan leaves and water in a pot. Water level should be above the sweet potato. Boil until half cooked.

2. Add sugar, coconut milk and salt, bring to a low boil, stirring occasionally.

3. Serve this dessert either hot or cold.

Tuesday, December 8, 2009

KUIH ROSE

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A traditional kuih of South East Asian, made of rice flour, wheat flour and coconut milk. It is so crunchy and delicious. You need a special mould to prepare this fried snack. First the brass mould  is heated in hot oil before dipping  into the batter then drop into hot oil. It has mild sweet taste, need patience to prepare since you have to fry it individually but very addictive.

INGREDIENTS

100g rice flour
100g wheat flour
50g sugar
175ml coconut milk
1 egg
salt
oil for frying
brass mould

METHOD

1. Whisk sugar and coconut milk until sugar has dissolved.

2. Add an egg, beat until well blended. Strain the batter.

3. Put in sifted flour, mix well. If too thick add more water.

4. Heat the oil, put in the mould to heat up. Remove the mould from oil and dip into the batter.

5. Drop the coated mould into hot oil. Shake to remove from the mould. If not you can use skewer to  remove.

6. Fry until golden brown, remove from pan and drain on absorbent kitchen towel.

7. Store in airtight containers.

MY TRICK

A) For easy removal, dip batter to coat only up to 3/4 sides of the mould not all.

B) Use medium heat to ensure uniform cooking and avoid it to turn dark color.

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Monday, December 7, 2009

ASAM PEDAS

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Asam pedas is one of 'must have' dishes in every Malay household. The gravy is very spicy and a bit sour in taste. Using blended dry chilli, tamarind juice and fish such as stingray, snapper, mackerel or threadfin as its ingredient. Best served with plain rice or even with bread.

INGREDIENTS

500g fish cut into slices
1/2 cup tamarind juice made  from 2 tbsp tamarind
5 stalks daun kesum (vietnamese coriander)
4 tablespoons cooking oil
10 ladies finger cut off top
2-3 cups water
salt to taste

GRIND

20 dried chillies (soak then drain)
1 big onion
5 shallots
3 cloves garlic
1 in fresh turmeric

METHOD

1. Heat oil, fry blended ingredients until fragrant.

2. Add salt, water and tamarind juice, let it boil.

3. Now add fish, ladies finger and daun kesum, simmer until fish is cooked.

4. Remove from heat and asam pedas is ready to eat.

Sunday, December 6, 2009

EASY FRUIT CAKE

fruit cake Pictures, Images and Photos

Baked this cake long time ago. You do not need a special gadget to prepare just use a whisk would be fine because this cake will not rise much since and it's a densed type using dried fruit in the recipe. Simply superb if served with a cup of tea.

INGREDIENTS

5 oz (142 g) butter
5 oz (142 g) fine sugar
1/2 tsp vanilla essence
2 eggs beaten
8 oz (227 g) self raising flour
4 tbsp warm water
1 cup fruit mix (mix with little flour)
1 tbsp roasted almond slices

METHOD

1. Cream together the butter, sugar and vanilla essence.

2. Add beaten eggs, flour and water little by little until well combined.

3. Fold in the fruit mix.

4. Pour onto greased pan 8 x 11 x 1.5 ins deep and sprinkle the almond.

5. Bake @ 175 C for 45 minutes.

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Friday, December 4, 2009

NASI LEMAK

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Nasi lemak or coconut milk rice is normally served at breakfast together with sambal tumis, ikan bilis (fried anchovy), fried fish or fried chicken, egg and cucumber. But one thing to note, you can't eat them regularly since it is high in cholesterol. As time goes this dish is so famous in Singapore and Malaysia, enjoyed by all races, readily available throughout the day even in shopping malls, the accompaniment also multiply that include rendang, sambal sotong (squid cooked in chili), otak-otak and many more, you are spoilt for choice.

INGREDIENTS

2 cups rice (wash and drain)
3- 4 cups coconut milk
5 shallots sliced
2 slices ginger
2 pandan (screwpine) leaves (tie into knot)
sugar and salt to taste

METHOD

In a deep pot, put in rice, coconut milk and the rest of the ingredients.

Cook until the coconut milk is absorbed by the rice, stirring occasionally.

Cover pot, reduce the flame and cook for about 10 minutes.

Once it is cooked, loosen the rice and remove the pandan leaves and transfer onto a plate.

Serve the nasi lemak with sambal, fried ikan bilis or egg with cucumber slices.

MY TRICK

1. Readymade coconut milk can be used but must add water to dilute it.

2. Quantity of coconut milk must be 1 inch above the rice level if not the rice will become hard.

Wednesday, December 2, 2009

BREAD CRUMB COOKIES

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Don't know what to do with leftover bread? This my idea, toast or bake the bread without oil until crispy, break into small pieces and grind it. Your bread crumb is ready to be used as a coating, topping or thickener,  money saver too. It is easily turned into a crunchy and irresistible cookies enjoyed by whole family.

Kids love to bake cookies. Young kids can practice to measure out ingredients used and stirring them. So tag them along when baking, it is a great learning experience and let them understand the basic kitchen rules.

BREAD CRUMB COOKIES

250g butter
200g sugar
375g plain flour
1 tsp baking powder
half tsp vanilla essence
130g bread crumbs
40g black sesame seeds


Method :

1. Pre heat oven to 170 C .
2. Cream butter and  sugar till light and fluffy.
3. Add in sifted ingredients (flour and baking powder), bread crumbs, black sesame seeds and the essence to the butter mixture, combine well.
4. Shape into small balls and bake for 15-20 mins.
5. Cool on pan 5 minutes, transfer onto wire rack.
6. When completely cool, store in an airtight container.

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Tuesday, December 1, 2009

HANDY KITCHEN TIPS

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Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.




41. Add one tablespoon of water to an egg before beating it for an omelet. The omelet will turn out fluffier and larger.






42. When you put chapatis in a container place a few pieces of ginger in the container. The chapatis will remain softer and fresh.


43. When frying fish add a pinch of turmeric powder to the oil to prevent the spluttering out of the pan.
44. If you want to keep the salad fresh first chill the bowl in which you intend to serve the salad.
45. Concentrated fruit juices can be used as sauces for plain vanilla ice cream.
46. When there is any excess oil in any fried veggie add some gram flour over it.
47. Add 10 cloves to the container in which cashew is kept to keep worms and ants away
48. To left over dhal curry add 10 –15 small onions fried in ghee. Then grind together 1 medium sized onion, ¼ cup coconut grated and 2 tsp coriander powder and add this to the dhal and keep on high heat till it boils. Now tasty onion sambar is ready.
49. To left over carrot and beans poriyal add some leftover snake gourd koottu. Then add ½ cup coconut milk, turmeric powder, chilli powder, rasam powder, salt and corn flour and bring to a boil. Add chopped coriander leaves to get a fine korma.
50. Add 1 cup grated coconut and 1 cup of sugar to the idli batter to make sweet idlis


SPICY TOMATO CHICKEN

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If you love spicy dish, this is for you. Chicken simmered with spices and cooked until tender. It is very delicious to go along with rice, capati, naan or even bread.

It can be substituted either with beef or mutton. Make sure your trim all the hidden fat before cooking. Do adjust the amount of chili used to your preference and halved the recipe if you're serving small family. To save time, you can request the seller the cut up the chicken into bite size pieces if you're buying them from market.. This is  really worth cooking for your family compared with buying from the restaurant. These are finger licking good, healthy and can be customized to suit your taste.

SPICY TOMATO CHICKEN
Serves 6-8 persons

1 whole chicken cut and cleaned, marinate with 1 tbsp ginger garlic paste,salt and 2 tsp chili powder
2 tbsp chili powder
2 tbsp coriander powder
1/2 tbsp fennel powder
1/2 tbsp cumin powder
1 tsp turmeric powder
100g shallots sliced
4 cloves garlic blended
1 in ginger blended
5 tbsp ghee or oil
4 tomatoes chopped
4 tbsp tomato puree
3 green chili slit
2 in cinnamon
3 cloves
3 cardamom
salt and sugar to taste
1/2 cup coriander leaves

METHOD

1. Heat oil, add shallot, cinnamon, clove and cardamom.
2. When shallot turns brown add ginger, garlic, salt, coriander leaves and tomato,cook until soft.
3. Add spice powder, green chili, tomato puree, sugar and little water, cook until fragrant.
4. Now add the chicken and 1 cup of water. Cover and simmer until chicken is cooked, stirring occasionally.
5. Garnish with coriander leaves. Serve with your pulao, biryani rice, naan or bread.

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