Friday, December 10, 2010



A popular South East Asian dish, made of lontong (compressed rice cake) either home made or store bought. The preparation is pretty similar to mee goreng (fried noodle). They are cubed and fried together with blended dry chili, onion and sauces. Prawn, chicken or mince meat are added together with eggs to further enhance its taste.

This dish is almost a complete meal by itself. The key to make this really fast is to get ready all the ingredients before your turn on the heat for cooking. The following merely a guide, you can substitute or add according to your preference..


500g lontong (rice cake) cubed
2-3 T chili paste
1 onion chopped
3 cloves garlic
1/2 tsp ginger paste
250g prawns shell removed
2 tomato chopped
2 T tomato sauce
1 T sweet soy sauce
2 T oyster sauce
2-4 eggs beat lightly
3 T cooking oil
Scallion for garnish


* Heat oil, fry onion, garlic and ginger until fragrant. Add blended chili, tomato, salt and the sauces, stir for 2 minutes.

* Add the prawn and fry until prawn is cooked. Add the cubed rice cake.

* Push ingredients to the side of pan, add more oil if needed, pour the eggs into the middle and let eggs cook.

* Mix with the other ingredients, stir well. Remove from heat.

* Garnish with scallion at the time of service.

Wednesday, December 8, 2010


Banana Chocolate Bread Marbled

A classic favorite, chocolate and banana. It's an  easy recipe that anyone can attempt. For healthier version,  you can use whole wheat flour and brown sugar.

This bread will keep for a couple of days in an airtight container and can also be frozen, It is a great companion with a cup of tea/coffee or a glass of milk. You can easily turns this into a delectable dessert when paired with  chocolate sauce or vanilla ice cream.

Monday, December 6, 2010



All along I've baked rolls and bun with different filling but this time trying my hand to bake something different. Using sweet bread dough, this loaf is born. I halved the recipe but I suggest you follow the recipe below since my experiment yields a thin loaf, it only fills half of the loaf pan. You can also use ring pan.

Though they turned out not so perfect but the it tasted incredibly wonderful. Hope my next attempt will be better that this one.


4 C all purpose flour
2 T  cocoa powder
1/4 C warm water
4 tsp dry yeast
1/2 C melted butter
1 T sugar
1  1/2 tsp salt
6 T  sugar
200 ml warm milk


* Place yeast,  a tablespoon sugar and warm water in a small bowl. Keep for 10 minutes or until foamy.

* Combine together 3 cups of flour, remaining sugar, butter, salt, milk and yeast mixture in a mixing bowl, mix until soft dough is formed using stand mixer of by hand.

* Divide dough in thirds. Add cocoa powder to one third of the dough and add part of remaining flour to form a stiff dough. Also add remaining flour the balance of the dough. Knead for 10 minutes for each portion (cocoa and plain) , keep covered in an oiled bowl for 2 hours or until double.

* Release the air from the dough, roll out the plain dough into rectangle and place the cocoa portion on top. Roll up jelly roll style starting from the long side. . Cut into 20 pieces .

* Place into greased 8 in tube/loaf pan in layers. Leave to rise for 1 hour. Towards the end of raising time, preheat the oven @ 190 C.

* Bake for 25-35 minutes or until lightly browned. Remove from pan immediately and cool on wire rack.

Linking to Yeastspotting 12-10-10

Friday, December 3, 2010



This is a simple and easy side dish to go along with steaming white rice or flat bread. Although my son is not a big fan of this veggie but this one is an exception. Using sliced onion, tomato and right balance of spices, this turns out incredibly delicious.


300g cauliflower cut into bite size piece
2 Onions chopped
2 Tomato chopped
1/2 tsp cumin seed
1 tsp chili powder
3/4 tsp coriander powder
1 tsp ginger paste
3 garlic chopped
1/4 tsp turmeric powder
2 T coconut milk
2 T cooking oil
1/4 tsp mustard seed
salt to taste
1 sprig curry leaves
1/4 C water


* Soak cut cauliflower in hot salty water for 10 minutes, drain.

* Heat the oil, fry the cumin seed and mustard seed until fragrant, add in the onion, cook until light brown.

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

* Now add the chili powder, coriander powder and turmeric, cook until raw smell goes.

* Add the cauliflower,  coconut milk and  1/4 cup of  water,  stir then cover the pan and cook until cauliflower turns soft.

* Sprinkle curry leaves and check the salt. Remove from heat.

Wednesday, December 1, 2010



This is a sweet dessert of South  Asian.  They have different varieties which is made with semolina, rice, sago, vermicelli, carrot, almond,  chana dhal and many more normally boiled in milk,  sweetened with sugar and flavored with cardamom, raisin, pistachio or almond. It varies from region to region.

But now I used fresh pumpkin, first boil then mash them. Quantity of sugar is entirely up to you. This is so creamy and light, best taken after completion your main meal. Cashew and raisin can be fried in ghee (clarified butter) but I just roasted my cashew without them.

250g pumpkin mashed
1 C milk
1 C water
1/2-3/4 C sugar
1 tsp cardamom powder
2 T raisin
2 T cashew roasted


* Place water and milk in a deep pot, bring to boil.

* Add in sugar and mashed pumpkin, stir until sugar is dissolved.

* Now add the cardamom, stir and remove from heat.

* At the time of serving garnish with raisin and cashew.