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Thursday, September 23, 2010

PINEAPPLE TART

Pineapple Tart Recipe @ treatntrick.blogspot.com
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This melt in the mouth Pineapple 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 Recipe @ treatntrick.blogspot.com

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 Bombay Pav Bhaji 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.

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.

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 FRUIT CAKE

Kek Kukus/Steamed Fruit Cake Recipe @ treatntrick.blogspot.com


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.

Kek Kukus/Steamed Fruit Cake  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  Kek Kukus/Steamed Fruit Cake. 

Once the fruit mix is added, do not over mix.

It is advisable to replace 100 g of fruit mix with 50 g of green cherries and 50 g 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.

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.

Chocolate Rice 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.

Monday, August 30, 2010

(UPDATED) SOTONG MASAK HITAM / SQUID IN BLACK INK

Sotong Masak Hitam (squid in Black Ink) Recipe @ http://treatntrick.blogspot.com

This seafood dish, Sotong Masak Hitam (Squid in Black Ink) is cooked  using a squid, simmered in a spicy black ink sauce.

For long long time, I have eaten this  classic dish cooked by my mum. It is so special because it is the only gravy that uses black ink obtained from the squid.

Sotong Masak Hitam (Squid in Black Ink) is quite simple to prepare but you need time to clean the squid. To obtain a  clean white body, an  outer film has to be removed  before slicing it into a ring or other shapes you desire.

Pull out the tentacles from the body, gently poke the eyes to remove the liquid  and hard substance found on the head  You could get the ink sac in between the innards, remove and save it. If more ink is used it turns more darker tone.

After cleaning the squid, you can proceed to prepare the spices either by blending or pounding with pestle and mortar.   Do adjust the spice level to suit your preference.

The squid is simmered in a spicy gravy using dry chili, onion, garlic, turmeric and lemon grass. Do not overcook squid, it will become rubbery.  Add more water if you want  extra gravy.

Sotong Masak Hitam (squid in Black Ink) Recipe @ http://treatntrick.blogspot.com



Sotong Masak Hitam (squid in Black Ink) Recipe @ http://treatntrick.blogspot.com

Saturday, August 28, 2010

BINGKA PISANG

Bingka Pisang Recipe @ treatntrick.blogspot.com

If you have over ripened banana and don't know what to to do with them, I suggest you should try making this Malaysian/Singapore popular baked  Bingka Pisang.  The recipe below uses over ripened bananas as the main ingredient.

 It is mashed before adding the flour, sugar, coconut milk, butter and salt.

Bingka Pisang  is very simple to prepare, just need a mixing bowl to combine and stir until well incorporated then pour into greased pan to bake. No washing up of extra dishes involved. Let the cake to cool completely before slicing. Enjoy this as your delicious dessert or serve them for snack.

Thursday, August 26, 2010

SESAME AND OAT COOKIES II

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Cookies is all time my family favorite tea time snack, I have baked various type of cookies but this time around I stick to rolled oat and black sesame seed. Besides snacking I make sure it contains health benefits and not overly sweet.

It is quite simple to prepare, first you need to cream the butter and sugar before combining the rest of the ingredient. After baking let them rest 5 minutes in the pan, do not try to remove since they are still soft. Within minutes of whipping up the dough, crunchy and healthy treat is ready to be enjoyed by your family.


INGREDIENTS

1 C all purpose flour
1 C rolled oat
1/2 C black sesame seed
1/2 C fine sugar
140g softened butter
2 T fresh milk
1/4 tsp baking powder
1/2 tsp vanilla essence

METHOD

* Cream butter and sugar until creamy, add vanilla essence. Preheat oven @ 160 C.

* Combine flour with baking powder, mix well. Gradually add the flour to the butter mixture.

* Add oat and milk, forms into pliable dough. Roll into small ball then flatten slightly, place them into baking tray.

* Bake for 12 minutes and leave on pan about 5 minutes. Remove onto wire rack.

* Store into an airtight container when completely cool.

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Tuesday, August 24, 2010

SAMBAL GORENG (FRIED TOFU & TEMPEH)

Sambal Goreng (FRIED TOFU & TEMPEH) Recipe @ treatntrick.blogspot.com

Sambal Goreng (Fried Tofu & Tempeh)  is a vegetable dish made of soya bean cake, tempeh (fermented soya bean cake), long bean and spices simmered in aromatic coconut based gravy.

 It is so popular in Malaysia, Singapore and Indonesia easily obtainable from food vendors around these countries. Normally fresh prawn or beef slices are added along with the vegetables but am omitting them in my preparation.

Sambal Goreng (Fried Tofu & Tempeh)  is served along piping hot white rice or during Eid to accompany lontong (rice cake). The tofu and tempeh are cubed then lightly fried before cooking this dish. Besides the vegetable, dry chili, red and green chili, ginger, garlic, lemon grass, lengkuas and tamarind juice are used for making this delicious and spicy food. Do adjust the chili needed according to your preference.

This is how I make my sambal goreng:

Sunday, August 22, 2010

KUIH SAGU/ SAGO CAKE

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Sago is a natural food which is in existence for centuries. During the period of East India trade, it was a product traded in the region and even considered to be superior substance when it was first imported to Britain in 18th century. It is used to be added to soups and made into puddings and desserts.

This yummy dessert of Malaysia and Singapore is really easy to prepare. Made of pearl sago, water and sugar, boil using medium heat and constantly stirring to avoid it sticks to the bottom of the pan, once the bubble appears you can safely remove from heat. Transfer this into rinsed pan or small cups to cool. To serve, roll them with grated coconut with salt added. Simply great for dessert or as a light snack. This is my mum's favorite dessert. She  used to serve  this after school  but  now I have to prepare myself to enjoy them..


INGREDIENTS

1 C pearl sago
1/2 C sugar
2 C water
red food coloring
1/2 of fresh coconut, grated
3/4 tsp salt

METHOD

* Soak sago pearl for 15 minutes, rinse and drain. Wet the 7 inches pan with water. Mix some salt to the grated coconut and keep aside.

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

* Add a drop of food coloring and stir.

* Now add the drained sago pearl and stir until the bubble appears on top.

* Transfer the sago into rinsed 7 inches pan and leave to cool.

* Slice and coat with grated coconut to serve.

Linking to  My Collection & Memories Contest

Friday, August 20, 2010

BANANA AND OATMEAL CAKE

Banana Oatmeal Cake Recipe @ treatntrick.blogspot.com

Another great eggless recipe using banana and oatmeal. I used rolled oat then pulse them to get finer meal.  Banana and Oatmeal Cake  is  really nutritious and moist. Can be served as your breakfast or as afternoon snack along with a cup of hot tea.

Vegetable oil is being used but for richer taste, butter is recommended. Here is the list of ingredients in case you want to try out this yummy Banana and Oatmeal Cake. 

Wednesday, August 18, 2010

SAMBAR (LENTIL CURRY)

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Essential dish of South India, made of toor dhal flavored with special blend of spices, tamarind, garnished with curry leaves, mustard seed and fenugreek. It usually serves with plain rice, vada, dosa or iddly. There are various types of sambar available in Indian meal.

I'm using ready made sambar powder for this recipe which is quite tasty and simple to prepare. Vegetables like drumstick, carrot, brinjal or potato could be added to the gravy. How runny the sambar is depending on the quantity of water added during the process but I liked mine to be not too thick nor too watery.

Monday, August 16, 2010

BREAD PANCAKE

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Pancake is very simple and easy to prepare, there are so many varieties to choose from. It is just a perfect meal for breakfast, lunch or dinner, can be served with sauce or your favorite chutney.

This is quite different from the normal one since milk and egg are absent in this recipe. It uses cubed bread, onion, tomato and green chili for making the batter, pancake turns out superb and ate them as it is. Do adjust the chilli used according to your preference.

If the batter is too thick, add 1-2 tablespoons more water or until you get the right consistency. For the recipe below you will get 7 pieces.


INGREDIENTS

6 slices bread cut into small cube
2 big onion chopped
2 medium tomato chopped
1 teaspoon ginger minced
4 green chilli sliced
handful of coriander leaves chopped
1 and 1/4 C all purpose flour
1 and 1/4 C water
salt to taste
cooking oil

METHOD

* Place the flour and salt in a mixing bowl, gradually add water, mix well.

* Add in the onion, ginger, green chili, tomato and coriander leaves to the flour, stir until well combined.

* Heat and grease the flat pan, pour few tablespoons of batter and spread into round, fry until both side turn golden brown, drizzle oil when needed.

* Serve hot with sauce or chutney.

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Saturday, August 14, 2010

COCONUT MILK JELLY



As requested my by son, I have prepared this popular jelly using agar2 powder. Really refreshing and yummy. If you are unfamiliar with agar2 powder, do check out here. Agar is the best substitute of gelatin and as thickening agent for custards, sauces, puddings and candies.

This quick and delicious can be prepared in a jiffy.  What you need is to stir the mixture of agar2 powder, sugar and coconut milk until boiling and thicken, pour into your favorite mould and once it comes to room temperature place them in a refrigerator to chill.

Beside coconut milk, you can add canned fruit, corn, cocoa or even fruit juice to the jelly, the choice is endless, just use your imagination to explore this versatile dessert.

This handwritten recipe is my family favorite dessert. It was given by my aunt and I have made them on regular basis when we need a dessert in a jiffy.



INGREDIENTS

1 pack of 12 g agar2 powder
1 liter water
230 g sugar
200 ml coconut milk
food coloring
jelly mould

METHOD

* Dissolve the agar2 powder with one liter of water in a deep pot.

* Add sugar and bring to boil, stirring constantly, add a drop of food coloring, mixed well.

* Now add the coconut milk and bring to boil again.

* Pour into rinsed jelly mould and let them come to room temperature.

* Place the jelly in a refrigerator to cool.

* Serve cool.

This goes to  Give Me The Recipe  
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Thursday, August 12, 2010

CHOCOLATE PASTA PUDDING

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I have created this recipe out of the leftover spaghetti rather than dump them into a freezer. It is so easy to prepare, I used whatever ingredients available in my pantry.

Simply serve this pudding as dessert after you main meal or as a midnight snack or for breakfast. At the time of serving, you can add fresh fruit if you like.

For your information, the pasta unlike the bread does not absorb so much liquid thus I have added extra flour to make it thicker and obtain the right consistency.

Here is the recipe in case you want to try, do let me know how it turns out. I just love this yummy pudding, definitely will prepare it again.


INGREDIENTS

270g boiled pasta cut into shorter strand
1 C water
1 C evaporated milk
1 T heaped unsweetened cocoa powder
8 T sugar
2 T corn flour
2 T all purpose flour
2 slices bread cut into small
1/2 C raisin
1 teaspoon vanilla essence
1/2 teaspoon salt

METHOD

* Preheat oven @ 180 C and grease 7 inches pan.

* In a mixing bowl, combine water, milk, cocoa, sugar, both flour, vanilla essence and salt. Whisk until well mixed.

* Add in pasta and bread, leave for 15 minutes.

* Pour into prepared pan and bake for 50-60 minutes or until a skewer inserted comes out clean.

* Serve hot or cold.

MY TRICK

* If the top turns brown quickly, cover with aluminium foil and continue baking until fully done.

* Make sure the raisin is not seen on top otherwise it gets burnt and dried out.

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Tuesday, August 10, 2010

BANANA YEAST BREAD

 Banana Yeast Bread

I have baked various types of bread but not this one, it's a typical yeast bread but mashed banana is added to the dough. This recipe truly is great, have no problems getting this bread to rise. It is one of the simplest recipes I've found and the end result was not disappointing at all, the texture was perfect, remains soft even the next day.

Banana Yeast Bread  is actually healthy for good breakfast or just as dessert or snack, you can serve it with butter, cheese or anything you like. It is the best bread I ever baked!


Sunday, August 8, 2010

KUIH BOM/SESAME SEED BALL

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 Normally this fried snack is made of mashed sweet potato and glutinous rice flour. I used  rice flour and plain flour instead since the glutinous rice flour is not available. After mixing they are stuffed with red bean paste or sweetened coconut then coated with white sesame seed.

Since sometime it explodes when you fry them that how it got his name. Anyway I have fried mine safely and turns out perfect despite the change of its shape.

When frying, use medium heat and constantly turns the kuih so it cooks evenly. Really pleased with the result of my experiment, it  turns delicious..

INGREDIENTS

250g potato boiled and mashed
6 T rice flour
6 T plain flour
4-5 T water
salt to taste
oil for frying
1/2 C sesame seed
red bean paste

METHOD

* Roll the red bean paste into small ball, slightly smaller than ping pong ball.

* In a mixing bowl, combine mashed potato, rice flour, plain flour and salt.

* Gradually add the water until pliable dough is formed, knead well.

* Divide the dough into 10 balls. Stuff each ball with red bean paste, shape into ball and coat them with sesame seed.

* Heat the oil, when the oil is hot, slide the balls and fry the golden brown, do not crowd the pan.

* Remove and drain on paper towel. Serve hot.

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Friday, August 6, 2010

BLACK PEPPER CHICKEN

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One of the easiest dish you can prepare and tastes great too. As you know, black pepper is known for its health benefits, improve digestion, promote intestinal health,antioxidant and antibacterial effects. It contains vitamin K, iron, dietary fiber and manganese.

This is not the typical Black Pepper Chicken that uses soy and oyster sauce, the addition of freshly ground black pepper really enhances the taste of this chicken.

Best taken with bread, roti or even rice.


Wednesday, August 4, 2010

PEANUT COOKIES

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I'm in the mood for baking, this time another easy way to bake peanut cookies. The only tedious process is preparing the ground peanut, have done it from scratch but you can also purchase ready made ground peanut from bakery or supermarket.

The dough is easy to handle and shaping can be done in no time. For decoration purpose, egg glaze can be applied and dot with half peanut or cherry.

After baking, let it sits for a few minutes since the cookies is still soft, gently removed onto wire rack to cool.

INGREDIENTS

1 C al purpose flour
2 C cornflour
3/4 C fine sugar
1 C softened butter
1 C ground roasted peanut
1 tsp vanilla essence
egg yolk for glazing (optional)
peanut halves/cherries for topping

METHOD

* Cream butter and sugar until well blended, add vanilla essence.

* Gradually add flour and peanut to form a pliable dough.

* Preheat oven @ 170 C. Shape the dough into small ball then flatten or use cookie cutter to shape. Place on a baking tray and top with peanut/cherries.

* Bake 15-20 minutes @ 170 C.

* Let cool in the pan for 5 minutes then only transfer onto wire rack.

* When completely cool, store in an airtight container.

Linking to Cornflour Recipes

Monday, August 2, 2010

ROTI MARIAM

Flat Bread Recipe @ http://treatntrick.blogspot.com

This flat bread is once on demand in early 80's during holy month of Ramadan, it was on sale during this particular month only but now it's no longer available.

Since the fasting month is just around the corner, I tried this and it turns out excellent. This bread now becomes our new favorite on our dinner table.

Care should be taken, when adding water, do not pour all but little at a time until a soft pliable dough is obtained. Another tip is, the dough requires at least 10 minutes of kneading than only the bread will be soft. I did without egg too.

Roti Mariam Recipe @ treatntrick.blogspot.com

Saturday, July 31, 2010

MY 200TH POST W/RAISIN AND OAT BREAD & AWARD

It's my 200th post, would like to thank all blogger pals, followers, visitors and silent readers for regular visit and encouraging comments. YOU MAKE THIS  HAPPEN, hope to receive your continued support.

Through this challenging journey, I have found wonderful friends like you and once again thanks to all.

For this special occasion, would like to share this simple and healthy bread.

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RAISIN AND OAT BREAD

One of my favorite tea time dessert is quick bread. It is so simple and easy to prepare.

Used earl grey tea but other flavored tea like green tea, oolong tea works fine too. This is very healthy and you need not spend long hours to bake this wonderful bread. Let's see how to prepare them.

Thursday, July 29, 2010

SAGO PATTIES

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Most popular snack ever tried on the net. After seen most of my friends posted this vada on their site so I'm tempted to try.

It is quite simple to prepare, the only time taken is soaking of the sago pearl between 2-5 hours before you can proceed to make this delicious treat. Soaked mine for 5 hours, do adjust the spice level according to your taste.

To have perfect patties, make sure you squeeze out the water if not the dough becomes too soft and very wet. Best eaten hot with your favorite chutney or as it is.


INGREDIENTS

1 and 1/2 c sago pearl
3 medium potato mashed
1 C ground peanut
4 T coriander leaves
2 Big onion chopped
3 green chili chopped
1 tsp salt
1 tsp chili powder
1 in ginger chopped
1 tsp cumin seed
vegetable oil for frying

METHOD

* Soak sago for 2 to 5 hours then drain and squeeze out the water.

* In a mixing bowl, combine together all the ingredients.

* Shape into small ball, flatten slightly and shallow fry them.

* Remove and drain on absorbent paper. Serve hot with your favorite sauce.

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Tuesday, July 27, 2010

COCONUT COOKIES

Coconut Cookies Recipe @ treatntrick.blogspot.com



One of my favorite cookies, what I love most about this Coconut Cookies recipe is the dough, it has right consistency that makes shaping and cutting them such an easy task.

If you are using freshly grated coconut, dry roast for a few minutes until the moisture evaporates. At the time of baking, the entire kitchen is filled with nice aroma came from the coconut. Really delicious, you can't stop eating them.

Make sure to check them just before 10 minutes since it is easily browned, this Coconut Cookies  recipe yields 20 cookies.

Sunday, July 25, 2010

RED BEAN MUFFIN

Red Bean Muffin Recipe @ treatntrick.blogspot.com

Wanted to bake muffin, checked my pantry and found a pack of red bean paste. So far never tried baking muffin with red bean.

Without further delay, mix up everything and substituted the milk with grape juice for a change. I'm very happy with this experiment, Red Bean Muffin  turns beautifully and quite tasty too.

Friday, July 23, 2010

CHOCOLATE FUDGE

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Fudge is a sweet confectionary, extremely rich and frequently flavored with cocoa. It is made by mixing sugar, butter and milk, heating it to the soft ball stage at 240 F (116 C) then leave to cool and later is cut into cube to serve.

This recipe is easy to make and delicious. Make this fudge as your ultimate fudge indulgence.

INGREDIENTS

1/2 C butter
1 C sugar
2 C rolled oat
2 T unsweetened cocoa
1/2 C milk
1/2 C chopped nuts

METHOD

* Melt the butter, add sugar, cocoa and milk, stir until thicken about 5 minutes.

* Now add oat and nut, stir well.

* Pour into 8 sq in greased pan and let cool.

* Cut into squares and enjoy!

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Wednesday, July 21, 2010

SAYUR LODEH (VEGETABLE W/COCONUT MILK)

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This gravy is a must to accompany lontong (compressed rice cake), most popular breakfast dish of  Malaysia/Singapore. It is mainly vegetables cooked in coconut milk, other vegetables such as long bean, brinjal and young jackfruit could be added to the gravy.

To serve, put few pieces of lontong together with sambal, serunding (spiced grated coconut) then topped with sayur lodeh. It is easily available on mornings at most hawker centers. You can also take this gravy with hot steaming rice as a side dish.

INGREDIENTS

1 small cabbage
250g yam bean (sengkuang)
1 carrot
3 pieces firm beancurd
3 pieces tempeh (fermented soya bean cake)
2 lemon grass bruised
1 in lengkuas (galangal) sliced
1 piece turmeric leaf
3 cups coconut milk
3 cups water
3 TB cooking oil
salt and sugar to taste

GRIND
10 dry chill (soak to soften)
10 shallots
4 cloves garlic
3 TB dried sliver fish (soak and rinse)
2 ins fresh turmeric root
1 in ginger

METHOD

* Cut each tempeh and tofu into 4, shallow fry until light brown, drain.

* Cut the vegetables, for carrot and yam bean, cut into sticks.

* Heat the oil, fry the blended ingredients until fragrant add the the lemon grass and lengkuas.

* Add the carrot, salt, water and yam bean, bring to boil. When boiling add the tofu, coconut milk, turmeric leaf and tempeh, cook until vegetables turns soft, stirring frequently.

* Now add salt and sugar to taste, ready to serve with lontong (rice cake) or white rice.

Monday, July 19, 2010

ABUK ABUK SAGU

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Simple and easy to make kuih of South East Asia. Traditionally it is wrapped with banana leaves and comes in a shape of a cone. Combining pearl sago, coconut (remove the brown skin) and palm sugar in a single recipe.

Anyway I have used muffin pan instead of banana leaves, do use them if available at your place.
For the quantity below you could get 10 pieces, enough for a small family to enjoy this yummy dessert of yesteryear.


INGREDIENTS

1 and 1/2 cups pearl sago
1 and 1/2 cups grated coconut
10 heaped tablespoons dark brown sugar
1/2 teaspoon salt

METHOD

* Boil 2 in depth water in a steamer. Grease and heat the muffin pan in the steamer.

* Wash sago with running water then drain.

* Combine together sago, coconut and salt in a mixing bowl, mix well. Sprinkle little water if it is too dry.

* Place 1 and 1/2 tablespoons of sago mixture onto the muffin pan, spread evenly.

* Now pour a heaped tablespoon brown sugar on top of sago mixture.

* Cover the brown sugar with another 1 and 1/2 tablespoon of sago mixture and level top.

* Steam for 15 minutes or until the sago turns translucent with medium heat.

* When completely cool, remove from the muffin pan to serve.

Saturday, July 17, 2010

MARBLE CAKE

Marble Cake Recipe @ treatntrick.blogspot.com


I intended to bake the Marble Cake for quite some time but always reluctant to try, simply because it calls for high content of fat, sugar and egg.

Created my own that is not very rich, simple to make and delicious. Replaced milk with water and milk powder since the milk is out of stock.

 The classic pairing is chocolate and vanilla, but you can  use other combination too, there are so many more possibilities. In case you want to try, here is the recipe:

Thursday, July 15, 2010

STIR FRY CABBAGE W/CHANA

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This is simple and healthy dish and not spicy at all. It is popular in South Indian meal. I'm not adding coconut but used chana dhal instead.

We should include cabbage in our diet, it contains least fat and calories, good source of fiber, vitamin C, potassium and other nutrients, reduces risk of heart disease and stroke.

INGREDIENTS

1 medium size cabbage sliced
1/2 C chana dal (soaked and boiled)
1/2 teaspoon ginger
1 teaspoon mustard seed
1 teaspoon urad dal
1/4 teaspoon turmeric
2 green chilli sliced
2 dry red chili
1 T cooking oil
salt to taste
curry leaves

DIRECTION

* Boil the chana dal until soft but still retain the shape, drain.

* Heat the oil, splutter the mustard seed, add urad dal fry until fragrant.

* Add green chili, dry chili, curry leaves, and ginger , stir for few minutes, add the cabbage, turmeric and salt. Stir and cover the pan for 10 minutes, stir occasionally .

* Once the cabbage is cooked, add chana dal, stir for few minutes, remove from heat.

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Tuesday, July 13, 2010

CHOCOLATE BISCUIT CAKE

Chocolate Biscuit Cake Recipe @ treatntrick.blogspot.com

Chocolate Biscuit Cake  is a most popular cake ever tried by my fellow bloggers. I came across various methods for preparing this cake.

Due to health reasons, I modified the recipe using slightly less butter and omitted the eggs.  Chocolate Biscuit Cake turns out perfect, you can't really tell the difference.

Using 5.5 sq inches container but if you are serving a big family do double up the quantity. Besides marie you can use semi sweet biscuit like digestive, morning coffee or nice biscuit for making this delicious treat.

Sunday, July 11, 2010

INSTANT PARATHA

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If you are hungry and need something quick to eat, I suggest you try this instant paratha. It's so convenient you can serve them anytime of the day.

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Just remove few pieces from the freezer, remove the plastic sheet, place it on the pan without oil, this dough has oil, cook one side and flip over, fry until golden brown.

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It is now ready to serve. Enjoy with your favorite curry or just spread with condensed milk and roll up, now it becomes instant dessert.

This is better brand I have tried so far, fairly thick and perfect size. They are many ways to enjoy this, will let you know soon.

If you want to try real paratha, do check out this link:
http://treatntrick.blogspot.com/2009/11/homemade-roti-prata.html

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Until next post, have a great weekend everyone!

Friday, July 9, 2010

VERMICELLI PAKODA

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After having sweet snack most of the time, I decided to prepare this easy and delicious fritter made of vermicelli (semiya) for a change.

Boil the vermicelli for a few minutes until soft then drain. Be careful when adding water, batter should be thick and easily drop off from the spoon when you put them onto hot oil.You can either shallow or deep fry them. Either way it turns out great.


INGREDIENTS

1/2 cup boiled vermicelli
1 big onion chopped
2 green chili chopped
2 teaspoons chopped ginger
2 T chopped coriander leaves
4 T wheat flour
4 T corn flour
2 T rice flour
1 T oil
pinch of cooking soda
salt to taste
oil for frying
water

METHOD

* Mix all ingredients in a mixing bowl, gradually add water. Consistency of batter is thick but easily scoop out using spoon.

* Heat the oil, drop a tablespoonful of batter onto hot oil.

* Fry until it turns golden brown. Remove and drain on absorbent paper.

* Enjoy your delicious snack hot.

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