Saturday, September 11, 2010
OATMEAL AND RAISIN COOKIES
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
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 Fridays, Motivate Me Monday 39, This Weeks Cravings: Chocolate , Easter Party , Sundae Scoop
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Check Me Out Saturday
Show And Tell Saturday
Foodie Friday
Tuesday, September 7, 2010
KEK KUKUS / STEAMED FRUIT 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.
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
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.
Delicious Dishes Recipes Week 15
Tempt My Tummy Tuesday
Slightly Indulgent Tuesday
Show Me What Ya Got
Tutorial Tuesday
Anti Procrastination Tuesday
Delectable Tuesday
Tasty Tuesdays
Tasty Tuesday
Dr Lauras Tasty Tuesday
Hop Along Friday
Friday, September 3, 2010
SEMIA PAYASAM
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!
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