Sunday, January 31, 2010

SESAME COOKIES

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One of my favourite cookies, if you are like me prefer not so sweet biscuit this is for you to try out, very crunchy and eggless too. You can shape it into the ball then flatten or use desired cookies cutter of your choice. Do take note, the dough must be placed in between the plastic sheet to avoid sticking to the board. If the dough is a bit sticky to work with, add a tablespoon or two flour.

INGREDIENTS

1 3/4 cups all purpose flour
1/2 cup butter softened
1/2 cup sugar
1/2 cup roasted sesame seeds
1 teaspoon baking powder
1 teaspoon vanilla essence
Extra sesame for sprinkling on top

METHOD

1. Preheat oven at 175C (350 degrees).

2. Sift flour and baking powder then add sesame seeds.

3. Cream butter and sugar until creamy, add flour and vanilla essence, mix well.

4. Shape into ball then flatten it or use desired cookies cutter.

5. Sprinkle sesame seed on top then press gently so the sesame seed would stick to the cookies.

6. Bake for 10-15 minutes or until lightly toasted.

7. Cool completely before storing in an airtight container.

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Saturday, January 30, 2010

CUTTLEFISH SAMBAL

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This dish made of dried cuttlefish which is soaked for 1-2 hours to soften then cooked with blended dry chillies and tamarind juice. Best eaten with white rice or coconut milk rice. It is optional to add the shrimp paste (belacan) but mine done without it.

INGREDIENTS

2 large pieces dried cuttlefish, cut and soak for 1-2 hours
1 tablespoon tamarind add 1/2 cup water to extract juice
5 tablespoons oil
salt and sugar to taste

GRIND

20 dried chillies cut and soak
2 big onions
2 teaspoons shrimp paste (optional)

METHOD

1. Heat the oil, add the ground ingredients together with salt and sugar, fry until fragrant.

2. Add cuttlefish, fry for few minutes then add the tamarind juice.

3. Cook until semi dry and stir occasionally to avoid sticking to the bottom of the pan.

4. Check salt and sugar then remove from heat.

Source : Zarinah Anwar

Friday, January 29, 2010

CHICKEN PORRIDGE


My children are craving for this porridge since we had it quite sometime ago. It's simple comfort food and healthy too. Boil your own chicken stock to get best taste or you could use ready made chicken cube. Instead of chicken, thinly sliced meat or fish would be the best alternative. The following recipe serves 4-5 persons.

INGREDIENTS

STOCK
200g chicken pieces skin removed
1/2 in ginger sliced
1 big onion thickly sliced
5 peppercorns
2 cloves garlic sliced
water
salt

PORRIDGE
2 cups rice washed and drained
4 slices ginger chopped
5 shallots sliced
2 cloves garlic chopped
3 tablespoons oil
salt and pepper to taste
spring onion chopped
red chili sliced


METHOD

1. Boil the ingredients for stock until chicken is tender, remove and shred the chicken. Strain the stock.

2. Heat the oil, fry shallot, garlic and ginger until fragrant.

3. Add the rice, chicken stock and water, cook until rice is soft and thick, add more water if required.

4. Now add the shredded chicken, salt and pepper as per your taste.

5. Serve hot, sprinkle spring onion and red chili on top.

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Thursday, January 28, 2010

BANANA BREAD MUFFIN

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There are various ways to bake your banana muffin but this one by far the best I've baked.  These are easy to whip up, hardly takes a few minutes and you can serve them for breakfast or as afternoon snack fresh  from the oven.

It's so moist and delicious, not overly sweet.  Instead of nuts you can replace with chocolate chip or dried fruit and the combinations are endless.

BANANA BREAD MUFFIN

2 cups all purpose flour
1/2 cup sugar
1/2 cup oil
1/4 cup chopped nut
1 egg
1/2 teaspoon salt
3 ripe bananas mashed
1 teaspoon soda bicarbonate
1 teaspoon vanilla extract

METHOD

1. Preheat oven to 175C (350 degrees) and grease the muffin pan.

2. Combine dry ingredients in a mixing bowl..

3. Mash the banana, add in oil, vanilla  and egg. Now add the banana mixture into dry ingredients.  Mix in chopped nut, stir to combine.

4. Spoon batter into muffin pan 3/4 full.

5. Bake 20-25 minutes until a toothpick inserted in the center of the muffin comes out clean. Cool in pan 10 minutes then transfer  onto rack to cool completely.

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Wednesday, January 27, 2010

CHINESE FRIED RICE


One of the simplest fried rice you could have cooked, using less spices and minimum ingredients but great taste. Occasionally love to cook this dish for my children.

INGREDIENTS

3 cups cooked rice
1/2 cup shelled prawn
1/2 cup chicken cubed
1/2 cup green peas
2 cloves garlic chopped
2 eggs beaten with pinch of salt
3 tablespoons oil
1 teaspoon black pepper
1 tablespoon soya sauce
salt to taste

METHOD

1. Heat oil, pour beaten egg and scramble it.

2. Push the egg to the side of the pan, add garlic,prawn, salt and chicken cook until the colour changes.

3. Add rice, peas, soya sauce and black pepper, stir well.

4. Transfer onto a plate, serve hot.

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