Wednesday, September 29, 2010

CHOCOLATE ROLLS

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This chocolate roll is a favorite among my kids since it is filled with chocolate. One can easily buy this gorgeous bread from your neighbourhood bakery but nothing compared to the satisfaction you get after your family tasted the bread you've baked. Another benefit of baking your own is that you could customize to your taste, you decide what to add and or omit.

Actually baking bread isn't that tough but the only disadvantage is time consuming. If you plan well, like mixing the dough at night, shape and leave to rise in a refrigerator then bake them the next day so your family could enjoy this fresh from the oven. It is also great for serving unexpected guest.

At the time of shaping, sprinkle generous amount of butter, sugar and chocolate chip after you rolled up into rectangle, this will make the rolls look better and tastier.

CHOCOLATE ROLLS

3 cups plain flour
2 tsp active dry yeast
4 T sugar
5 T melted butter
1/2 C warm water
1/2 C plus 4 T warm milk
1 tsp salt

FILLING

4 T butter
6 T chocolate chip
3 T brown sugar

METHOD

* Combine yeast, warm water and 2 tablespoons sugar in a small bowl. Leave for 15 minutes or until frothy.

* In a mixing bowl, place flour, sugar, butter, salt and yeast mixture. Gradually add warm milk and forms into pliable dough. Knead by hand 10 minutes or use your stand mixture.

* Let rise for 2 hours in a covered and greased bowl. Towards the end of raising time, preheat oven @ 180 C.

* Punch out the air from the dough. Roll out into rectangle 14 x 12 in on floured board.

* Spread butter leaving 1/2 inch around the corner, sprinkle with chocolate chip and sugar..

* Roll up, jelly roll style starting from the long side. Slice 1 in thick and place onto baking sheet which is lined with baking paper.

* Bake 15 minutes @ 180 C until golden brown.

* Cool on wire rack.

Linking to  Yeastspotting 10-1-10

Monday, September 27, 2010

FISH CUTLET

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For ages we didn't had this fish cutlet, there are various ways to prepare this dish but mine differs from the usual method of frying the ingredients before shaping then refry again after dipping with egg and bread crumbs.

My preparation does not involve cooking before hand. What I did are mixing all the ingredients together, turn them into round shape then flatten. Before shallow frying, I coated the cutlet with rice flour and fried until golden color. It came out perfect, flavorful and yummy, great as an appetizer or side dish.

FISH CUTLET
Makes 8 cutlets

1 can of 185g tuna in water crumbled
1 big potato boil and mash
1 onion chopped
1 tsp ginger paste
1 tsp garlic paste
2 T chopped coriander leaves
3 green chili chopped
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp chili powder
1/4 tsp garam masala
salt to taste
rice flour for coating
oil for frying

METHOD

* Drain tuna and crumble it. Place all ingredients except oil and rice flour into a mixing bowl.

* Mix well and shape into round, flatten them.

* Put 4-5 tablespoons of rice flour in a small plate, coat each cutlet with the rice flour and keep aside.

* Heat the oil, shallow fry the cutlet until golden brown using medium heat. Do not overcrowd the pan.

* Remove and place on kitchen paper to absorb the oil.

* Serve hot with your favorite sauce/chutney.

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Saturday, September 25, 2010

MUNG BEAN JELLY

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My kids really love to have cold dessert especially during hot spell now. You can really felt the intense heat outdoors. Lucky for those work in an air conditioned environment.

This jelly is pretty simple to prepare. What needs to prepare is the green bean aka mung bean before hand. Just boil the cleaned mung bean with water and salt until it is really soft and almost dry. Either mash or blend the bean but I just mash them with a spoon.

Added evaporated milk but you can also use coconut milk for real tasty dessert. It tasted divine on hot summer days!

MUNG BEAN JELLY

1 pack x 12g agar powder colorless
250g sugar
3 cups water
2 cups milk/coconut milk
150g dry mung bean boiled and mashed

METHOD

* Dissolve agar powder in water. Add sugar and bring to boil using medium heat, stirring occasionally.

* Add mashed mung bean and milk, bring to boil again.

* Pour into rinsed mould and let cool. Once it comes to room temperature, refrigerate.

* Serve cold.

This goes to My Legume Love Affair 27

Thursday, September 23, 2010

PINEAPPLE TART



This melt in the mouth tart is a must during festive season in most South East Asian homes. It consists of two parts, the pastry and the filling. It is such a delight to bite into one, just can't stop eating them, so damn yummy.

Best to prepare the filling ahead before you start baking this tart. Most suitable to choose ripe pineapple that will produce better tasting filling came from the pineapple thus adding less sugar. The grated pineapple along with its juice is cooked until thick along with sugar using low heat and constant stirring if not it sticks to the bottom of the pan. Once cooked, leave to cool and refrigerate. This way the filling is quite easy to handle and easily shaped into small balls before stuffing into the pastry.

If the dough is too soft, you can add about 1 to 2 tablespoons of flour and refrigerate for 30 minutes in a covered bowl. Apart from using the fluted tart cutter, if you have time and patience, do pinch the sides of tart using tart pincer, look pretty but time consuming.

PINEAPPLE TART

FILLING
2 C grated pineapple
1 and 1/2 C sugar or to taste
cinnamon and star anise (optional)

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METHOD

* Cook grated pineapple with sugar until thick stirring occasionally using medium heat.

* Once it leaves side of the pot, remove from heat and leave to cool. Refrigerate.

* Rolll into small balls.

PASTRY

400g all purpose flour
250g butter softened
1 egg yolk
50 ml ice cold water
1/4 tsp salt

METHOD

* Mix butter, salt and egg yolk in a mixing bowl until well combined.

* Gradually add the flour and water to form into pliable dough. If dough is too soft, add 1 to 2 tablespoons flour.

* Using cookies cutter, roll out the dough about 1/2 cm thick, cut into 5 cm rounds with a fluted pineapple tart cutter. Fill the center with a lightly flattened ball of jam.

* Repeat with the rest of the dough. Bake in a preheated oven for 15-20 minutes @ 175 C.

* Remove onto wire rack. When completely cool, store in airtight container.

Linking to  Bookmarked Recipes Every Tuesday 27

Tuesday, September 21, 2010

FRIED BEE HOON

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Bee hoon is a thin noodle made of rice, dry packed and requires soaking before you proceed to prepare any dish using rice vermicelli.

It is particularly prominent in the cuisines of China, Hong Kong and most South East Asian countries. It is either stir fried or served along with a soup. Sometimes fish ball, beef, prawn or egg are added along with other ingredients.

What I have prepared is vegetarian version, feel free to include chicken, beef or prawn if you want and adjust the spice level to your liking. Adding chili paste is personal preference you can either add or omit this.

FRIED BEE HOON
Serves 3-4 persons

250g bee hoon (rice vermicelli)
1 big onion chopped
2 tomatoes chopped
3 cloves garlic minced
1 cup bean sprout, tail removed
Small cabbage shredded
1 carrot cut into matchsticks
1 cup button mushroom cut into 2
2 T chili paste
2 T tomato sauce
2 T chili sauce
3/4 cup hot water
2 T oil
salt and sugar to taste
red and green chili for garnish

METHOD

* Soak bee hoon with cold water for 1 hour then drain.

* Heat the oil, fry the onion and garlic until fragrant.

* Add in the tomato and salt, cook until tomato turns soft.

* Now add the chili paste and fry until the raw smell goes.

* Pour chili sauce, tomato sauce and sugar to the chili mixture, add 3/4 cup hot water let it boils.

* Mix in carrot and cabbage, stir for a few minutes, add bee hoon and mushroom.

* Once the bee hoon turns soft, add salt and sugar if needed, turns off heat.

* Now add the bean sprout, stir well. Garnish with sliced red and green chili before serving. Enjoy...

Saturday, September 18, 2010

RED BEAN RING

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After my successful attempt on baking bread, I have regularly baked my own instead of buying from the store.

Each and every time, my bread gets better and softer and I owe this to my children who constantly gave positive and encouraging feedback.

Red bean ring is an adaptable sweet bread that can be served for breakfast, brunch or dessert.

This time the evaporated milk is used for mixing the dough. Oh my goodness! I couldn't believe how good they were. I have used lots of different recipes before but this one by far is the best ever. It's a keeper, bread came out softer and tasty even after the next day.

RED BEAN RING

3  cup  all purpose flour
2 and 1/2 tsp active dry yeast
4  tablespoon  melted butter
2  tablespoon  sugar
3/4  cup warm milk
1/4  cup  warm water
1 tsp salt
red bean paste
butter to apply on top

METHOD

* Place yeast and sugar together with warm water in a small bowl, keep for 15 minutes or until frothy.

* Combine flour, salt, butter and yeast mixture in a mixing bowl. Gradually add the milk and forms into pliable dough.

* Knead by hand for 10 minutes or use your stand mixer until elastic.

* Rest the dough for 1 and 1/2 hours in an oiled bowl until double.

* Punch out the dough to release air, roll out into rectangle about 15 x 12 in on floured board. Spread generous amount of red bean paste leaving 1/2 in space along the corners.

* Roll out, jelly roll style and join both ends to form a ring. Slit the edges by 1 in interval using sharp knife. Let rise for 45 minutes. Towards the end of raising time, preheat the oven @ 18O C.

* Brush top with butter, bake in a preheated oven for 15 minutes or until golden brown.

* Remove from the oven, apply again with butter and transfer onto wire rack to cool.

This goes to Yeastspotting 9-24-10

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Thursday, September 16, 2010

BOMBAY PAV BHAJI

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Pav bhaji is a famous street food of Indian, especially Mumbai and Pune. It consists of pav (bread) and the bhaji (gravy) made of potato, carrot, capsicum or other vegetable cooked with pav masala, onion, tomato and ginger garlic paste.

It is so convenient and also a complete meal for busy workers who are rushing for time. Now you can find this in many parts of the world including Singapore, Hong Kong, USA, UK and many more.

In my recipe, I have used whatever vegetables available in my kitchen and added chili powder since my family loves spicy food, green chili can be added instead of chili powder. It is entirely up to you to adjust the spice level according to your taste. I didn't mash the veggies but let them fully cooked and turns soft.

It is so delicious and will definitely cook this dish often. I halved the recipe, another alternative you could use this bhaji for stuffing your puff or bun. They become as great snack to be enjoyed by whole family during picnic or party.

BOMBAY PAV BHAJI
Adapated from Sanjeev Kapoor

2 potato boiled & cubed
2 tomatoes chopped
1 Onion chopped
1/2 in ginger minced
4 garlic minced
1 carrot grated
1/2 cup green peas
2 tsp red chili powder
1 tbsp pav masala
2 tbsp oil
salt to taste
chopped onion for garnish
1 lemon cut into wedges
coriander leaves
4 pav (bun)
1-2 T butter

METHOD

* Heat the oil, fry the onion, ginger, garlic until fragrant. Add the tomato and salt, cook until tomato turns soft.

* Now add the pav masala and chili powder, stir until raw smell goes.

* Pour in potato, green peas, carrot and 1 cup of water, simmer for few minutes until thicken.

* Remove from heat. At the time of serving sprinkle with chopped onion, coriander leaves and add lemon slice.

* Cut the pav horizontally into 2, heat the butter and pan fried the pav until light brown.

This goes to Real Food Wednesday, Recipe Swap Thursday 3Works for me WednesdaySimple lives thursday-10

Tuesday, September 14, 2010

CARROT CHAPATI

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Chapati is unleavened flat bread mostly found in Indian homes. It is made of whole wheat flour, water and salt but sometimes oil or ghee is added in the dough to obtain softer roti. The pliable dough is then roll out into disc, fry without oil on preheated cast iron pan until bubble appears on both side.

Using the basic chapati recipe, various vegetable or lentil are added to the dough and now it is getting popular, great taste and a lot of variety to choose from. It is all depends on your creativity and imagination.

This time, I have chosen carrot to be added to the chapati dough. They turn out fantastic and my family loves them a lot. I have divided them into 6 but you could also shape them slightly larger that means you get only 4 pieces.

INGREDIENTS

2 C wheat flour
1 C grated carrot
2 T cooking oil
5 green chili chopped
1/2 C water (need not use all)
2 T chopped coriander leaves
2 T ginger and garlic paste
salt to taste

METHOD

* Combine all ingredients except water in a mixing bowl.

* Gradually add the water to form into pliable dough.

* Divide into 6 balls, roll out into round about 1/4 in thick, sprinkle enough flour to avoid sticking.

* Fry each chapati using cast iron pan until light brown and bubble appears on top, flip and cook the other side.

* Remove onto a plate and fry the rest of the flat bread.

* Serve hot with your favorite gravy.

This goes to Slightly Indulgent Tuesday, .Wholesome Whole Foods #16Delicious dishes #14Tempt my tummy tuesdayMeatless Mondays
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Saturday, September 11, 2010

OATMEAL AND RAISIN COOKIES

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If you are a fan of oat cookie, look no further. I discover this soft (even when cooled), buttery and not so sweet cookies using rolled oat, butter and raisin when trying to bake oatmeal cookies. I didn't turn out as expected, it became too soft like thick porridge and was thinking how to save the dough.

After adding more oatmeal, flour and a handful of raisin, it turns out great, easy to handle and now this is on top of my favorite cookies list. It's a real winner!

INGREDIENTS

3/4 C oatmeal ( blended rolled oat)
3/4 C all purpose flour
1/3 C icing powder
1/2 tsp salt
1/2 C softened butter
1/2 tsp vanilla essence
8 T raisin

METHOD

* Cream butter, sugar, salt and essence. Preheat oven @ 150 C.

* Gradually add flour and raisin to the butter mixture and forms into pliable dough.

* Shape into small ball and flatten slightly, place into baking pan.

* Bake for 10-15 minutes @ 150 C. Cool on rack.

* Store in an airtight container when completely cool.

Yield : 30 pieces

This goes to Vegetarian Foodie Friday #17 Event ,  Recipe Swap Thursday .Foodie Friday and Fabulous Friday

Thursday, September 9, 2010

COCOA SHORTBREAD

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After browsing the net for perfect cocoa cookies, I discovered this great recipe by Martha Stewart. These delectable cookies are so easy to make, simply soft, smooth chocolate flavor and not to sweet unlike other recipes which call for heavy dose of sugar.

I didn't follow her method but did it my own way and also without melted white chocolate drizzle on top since it was not in hand. This dough is quite sticky to handle but manage to shape into small ball and garnish with chopped almond. This is now becomes my new favorite cookies, will bake them often from now on, they hit the spot!

COCOA SHORTBREAD

Modified from Cocoa Shortbread Diamond recipe by Martha Stewart

INGREDIENTS

1 C all purpose flour
1/2 C icing powder
1/4 C unsweetened cocoa powder
1/4 tsp salt
1/2 C softened butter
1/2 tsp vanilla essence
chopped almond for garnish

METHOD

* Cream butter, sugar, salt and vanilla essence until creamy.

* Add flour and cocoa to the butter mixture and forms into pliable dough. Preheat oven @ 150 C.

* Shape into small ball then flatten slightly and place 1 inch apart, garnish with chopped almond.

* Bake @ 150 C for 20-25 minutes. Remove and cool on wire rack.

* Store in an airtight container.

Yield : 25 pieces

This is my entry for September Culinary Snackdown: Chocolate by  Anette,  Tasty Traditions by Nikki.Foodie Friday ,  Family Food FridaysMotivate Me Monday 39This Weeks Cravings: Chocolate , Easter Party , Sundae Scoop 
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Tuesday, September 7, 2010

KEK KUKUS / STEAMED CAKE



This is most sought after cake that is only available during Eid in most Malaysia/Singapore households. It is so moist, melts in the mouth, fruit filled and absolutely yummy.

It is actually steamed for 4 hours. Due to the long process, excellent taste and high demand it has became very costly to buy this steamed cake. Despite this, making your own steamed cake is really challenging and rewarding, you can't stop eating them and get way more quantity produced compared to buying them.

The following tips are useful if you're making this for the first time:

Your need to prepare the caramel by heating the sugar until it melts and turns golden brown using slow heat otherwise it tastes bitter. Remove from heat and add the water, stir well. Quickly and carefully adding this to the batter.

Prior to steaming, the water in the steamer must be boiling and each addition of water on each hour must be also boiling point. It is advisable to boil a kettle of water for this purpose.

Some flour to be added to the mixed fruit to avoid them sinking at the bottom of the cake.

Place the batter half full into greased pan and properly closed and secured with masking tape or string to ensure the cake has room to rise and to avoid water dripping into the cake.

Once the fruit mix is added, do not overmix.

It is advisable to replace 100g of fruit mix with 50g of green cherries and 50g red cherries to make it more attractive and colourful. If you are cooking for small family, it is recommended you make only half of the following.

Here is the recipe:

INGREDIENTS

500g butter
600g all purpose flour
1 and 1/2 C sugar
5 eggs
1 tsp vanilla essence
2 tsp baking soda
600g fruit mix
1/2 teaspoon ground nutmeg

CARAMEL
3/4 C sugar
1/2 C water

METHOD

* Combine 2 tablespoons (from 600g) flour with fruit mix until well mixed.

* Sift flour and baking soda, boil water in the steamer, grease  2 of 7 x 7 in x 2.5 in  deep pan.

* Beat the butter and sugar until pale, add egg one at a time, stir on each addition.

* Using wooden spoon, add in the essence, nutmeg, flour and fruit mix, mix well. Do not overmix.

* Melt the sugar until brown using medium heat, remove from heat and add the water, stir well.

* Pour the caramel into flour mixture and mix until well incorporated.

* Place the cake batter into prepared pan, cover with aluminium foil and secured the edges with masking tape or rafia string.

* Steam for 4 hours and checking water level every hour if not add boiling water to top up.

* Remove and let cool completely before slicing.

Sending this to Priya Mitharwal Bookmarked Recipes - Every Tuesday Vol 6 Event.

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This recipe has been bookmarked from my mum's collection and I never failed to prepare this special cake every year.

Goes to the following event too:

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Sunday, September 5, 2010

MYSORE FRIED CHICKEN

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I have came across thousand cooking websites featuring all sort of chicken recipes be it Chinese, Indian or Malaysian. It is really hard to choose which one suits my taste bud. In the end my choice goes to Mysore fried chicken by Zarinah Anwar. I had tried several recipes by her and it never failed to impress the taster.

This recipe does not used ginger, garlic, cinnamon, clove or cardamom at all instead chopped coriander leaves is added for cooking this dish. Surprisingly it turns out fantastic and added more water for extra gravy since it supposes to be fairly dry curry.


INGREDIENTS

1.5 kg chicken pieces, remove skin
2 onions sliced
2 green chillies sliced
1 red chili
2 T coriander powder
1 T chili powder
1 tsp turmeric powder
10 stalks coriander leaves chopped
2 C water
8 T oil
salt to taste

METHOD

* Combine chicken with all the ingredients except oil and 1 cup water in a big bowl.

* Heat oil, add chicken, fry till fragrant. Add 1 cup water, cover and cook until chicken is dry and tender using low heat, stir in between.

* Garnish with coriander leaves at the time of serving.

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Friday, September 3, 2010

SEMIA PAYASAM

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There are several types of payasam, a dessert cooked in milk or coconut milk , sweetened with sugar/jaggery and flavored with raisin, cashew, saffron, almond and cardamom.

It is essential dish in many Muslim and Hindu feasts and celebrations. It is often made with rice but other ingredients such as vermicelli, broken wheat or green gram dal can also be used.

The vermicelli (semia) is lightly roasted with ghee but now I used oil, this is added to boiling milk and cook until soft. Quite fast to cook and very delicious. This is how I made the payasam.

INGREDIENTS

1 cup vermicelli
3 cups milk
1/2 cup sugar
2 T oil
2 T raisin
2 T cashew
1/4 teaspoon cardamom powder


METHOD

* Heat the oil, fry the raisin and cashew, remove. In the same oil fry the vermicelli until light brown, transfer onto a plate.

* Pour the milk in the pot, bring to boil. Add the vermicelli and sugar, cook until vermicelli turns soft. Add the cardamom powder.

* Add the cashew and raisin, stir well.

* Place onto individual bowl to serve. Enjoy them hot or cold!

Wednesday, September 1, 2010

CHOCOLATE RICE COOKIES

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As you might notice, I frequently bake cookies, muffin and cake for my family especially choosing the ones that is not high in calories.

This cookies will produce a treat that is sure to please everyone in your family. It's easy enough for you to whip a batch of these cookies so you and your family can have freshly baked cookies for dessert along with a glass of milk.

Please take note this cookies is easily browned so do not bake longer than the prescribed time. It is so aromatic at the time of baking and has rich buttery taste.

CHOCOLATE RICE COOKIES

1 and 1/2 cups all purpose flour
130g soft butter
2/3 C fine sugar/brown sugar
1 C chocolate rice
1/2 tsp vanilla essence
pinch of salt
1/4 tsp baking powder

METHOD

* Preheat oven @ 160 C. Sift flour and baking powder in a mixing bowl.

* Beat butter, sugar and vanilla essence until creamy. Add in the flour and chocolate rice, stir until well combined, forms into pliable dough.

* Shape the the dough into small ball then flatten slightly and place them into baking tray.

* Bake for 8 minutes. Sit on pan for 5 minutes before removing to the wire rack.

* Store in an airtight container when completely cool.

YIELD : 38 pieces

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