Friday, July 10, 2020

Stir Fry Chicken Over Rice

Easy dish and can be a dish when you need to clear your fridge, ingredients used as per your preference :)

Source: HERE with my own adjustment to feed my family of 4

What you need:

For rice:

4 portions cooked rice
4 eggs, beaten
1 tsp garlic powder
4 shallots, peeled and sliced thinly
drizzles of fish sauce, drizzles of dark sweet soy sauce, few pinches of salt, few dashes of pepper, a pinch of chicken stock powder
sesame oil

For chicken:

500g chicken breast, diced, marinate in egg white, salt and pepper, set aside for 15mins
6 cloves of garlic, peeled and finely chopped
some cabbage, cut (the only vegetable I had in my fridge LOL)
some shitake mushroom, sliced
some water
1tsp sesame oil
1tsp fish sauce
1tsp oyster sauce
some salt, pepper
some cooking oil
some corn starch diluted in water

  1. To make rice: Heat sesame oil in a wok, sautee shallots until soft and fragrant. Add in beaten eggs and garlic powder, stir until eggs cooked. Add in rice, and all seasonings. Stir well, check taste, off fire and set aside
  2. To make chicken: Heat cooking oil in a pan, sautee garlic until fragrant. Add in marinated chicken, stir until chicken changed color. Add in mushroom and water. Add in all seasonings except sesame oil. When it starts to smoke, add in cabbage and stir well, let it boil. Add in cornstarch slurry and let it cook for a minute. Add in sesame oil. Stir well, check the taste and off fire
  3. To serve: Place rice on a plate and pour chicken over rice. Serve hot

Wednesday, July 8, 2020

Sarikaya Pisang

Recipe source : HERE

What you need:

175g gula melaka, shaved (original recipe 250g but I found a little too sweet for my liking)
600ml coconut milk
2 pandan leaves, tie into a knot
50g plain flour
1/4tsp salt
1/2tsp vanilla extract
some bananas, use those very ripe, I used barangan

  1. In a pot, cook gula melaka, coconut milk, salt, vanilla and pandan leaves until sugar melts, bring to boil. Off fire and leave to cool
  2. In another bowl, mix eggs and plain flour, stir briefly
  3. Pour into cooled coconut milk mixture, stir and strain
  4. Place banana slices at the bottom of baking dish / ramekins
  5. Pour liquid, might add more bananas if you like
  6. Steam in a preheated steamer over medium fire for about 30mins, off fire
  7. Leave it in the steamer for about 15mins
  8. Serve warm or chilled (I prefer the latter)

Pineapple Jam Buns

A little overbaked 🤦‍♀️ luckily it's still soft and enjoyed by my family 😅

Okay dun laugh, it was supposed to shape something like curry puff, but look at this LOL

Recipe: HERE
Easy dough to handle, nice soft and yummy

What you need:

500g bread flour
85g sugar
85g butter
30g milk powder
2 eggs
1tsp salt
12g instant yeast
19-ml fresh milk
beaten egg, to brush before baking
butter to brush the buns after done baking

  1. In a breadmaker pan, add in eggs and fresh milk, followed by salt, sugar, milk powder, flour and yeast. Start the machine on dough function. After 5mins kneading, add in butter. Let it continue doing the job of kneading plus the first proofing
  2. Remove dough from the pan and transfer to a lightly floured surface
  3. Knead for a few times to release air bubbles. Make into 50g balls
  4. Flatten each ball with a rolling pin and put filling at the centre. Shape as you like
  5. Proof again until doubled in size about 30 to 45mins depending on the surrounding temperature, covered with damp kitchen towel
  6. Preheat oven at 180degC for 20mins (do it during the last 20mins of the second proofing), brush buns with beaten egg and bake for 25 to 30mins until the tops are golden brown and sound hollow when tapped
  7. Remove from oven, transfer into a cooling rack and brush the tops with butter

Can be made as plain buns and/or with filling of choice
This time I made mainly with pineapple jam and custard filling

Recipe for pineapple jam: HERE, and for custard HERE

Monday, June 29, 2020

African Gateau

Baked this long time ago using my mom's recipe HERE
This time I used another recipe

Source: Hesti's Kitchen with my own slight adjustment
It's using the popular Indonesian steamed brownies recipe for the cake, and I like using her recipe as it doesn't use any emulsifier and it turns out as great

What you need:

For the cake:

230g caster sugar
1/2tsp vanilla extract
1/4tsp salt

B (sift together)
125g plain flour
50g cocoa powder
1/2tsp baking powder

100g unflavoured cooking oil, I used rice bran
75g salted butter
100g dark cooking chocolate (I used semi sweet chocolate)

For the custard filling:

200g sweet condensed milk mixed with water to make it 700ml liquid mix
50g corn starch
20g plain flour
2 egg yolks
1/2tsp vanilla extract
a pinch of salt
15g salted butter

(for future reference, i skipped this time, and honestly, without this, the cake is already so yummy)

175g thickened cream
175g dark chocolate, chopped
50g salted butter

  1. Preheat steamer. If your steamer cover is not the triangular shape type, cover with clean cloth to prevent dripping
  2. Prepare 20cm square pan with 7cm height by greasing it with butter and line with baking paper
  3. In a pot over medium low fire, heat C until melted and mixed well. Don't let it boil. Set aside
  4. Using a mixer on high speed, cream A until pale and thick
  5. Add in B mix gently using low speed
  6. Add in C and fold gently using spatula
  7. Pour batter into the prepared pan, and put in the preheated steamer
  8. Steam for 45mins over medium fire (if the fire is too big, the surface of the cake will be uneven)
  9. Check using skewer and test if it's fully cooked
  10. Remove from steamer, and transfer from the pan to cooling rack. Let cool completely
  11. Meantime, make the custard filling: put in a heavy based pot liquid mix, corn starch, plain flour, egg yolks, vanilla, and salt. Cook while stirring constantly until thickened. Off fire and add in butter. Stir well until butter melts. Let cool, cover using clingwrap touching the surface of the custard, to prevent it from forming "skin"
  12. When the cake is cooled, cut horizontally into 2 or 3 parts (I only cut into 2parts)
  13. Spread the cooled custard on 1 part of the cake, and cover with another part
  14. If you cut into 3parts, do the same one more time on top of the first two layers to form total of 3layers cake
  15. If u use ganache, heat cream in a pot until hot and chocolate melted, don't let it boil. Add in chocolate and butter. Keep stirring until the mixture is glossy and smooth. Pour over the cake and let it set for about 15mins

Prata Potato Puffs

Another easy delicious snack
Thanks Anncoo Journal for the recipe

What you need:

5pcs frozen prata
10 hard boiled quail eggs (I didn't have so I used 5 hard boiled eggs, halved)
450g potatoes
3tbsp curry powder (I skipped)
5tbsp fresh milk
1 large onion, chopped
1tsp sugar
1tsp chicken stock powder
1 beaten egg

  1. Peel potatoes and halve them, and steam for about 30mins until soft
  2. Mash them, leaving some chunks behind
  3. Heat a little oil in a frying pan. Sautee onion with curry powder, if using, until onions are soft
  4. Add in potatoes, milk, sugar, chicken stock powder. Stir well. Dish up and leave to cool
  5. Thaw frozen prata slightly until it can be folded. Dab your hands with flour to prevent the prata from sticking
  6. Place potatoes in the middle and arrange eggs on it. Fold it over, use fingers to make pleats on one side of the prata until fully sealed
  7. Place prata puff on a lined baking tray and brush the top with beaten egg
  8. Bake in a preheated oven of 200degC for about 20mins. Take it out and brush again with eggs, bake for another 10mins or until it's golden brown

This is really yummy. It can be freezed too, and airfry before consuming

Saturday, June 27, 2020

Nasi Bakmoi Ayam

A dish resembles chicken stew, served a little differently

Recipe source: Diah Didi with my own adjustment (more to the quantity to fit 4 people and 2 meal times)

What you need:

500g chicken breast, boiled and diced
1 taukwa, dice and deep fry until golden brown
some hard boiled eggs, peeled
5 cloves of garlic, peel
5 shallots, peel
1/4tsp pepper
4tbsp dark sweet soy sauce
1tsp salt
1/2tsp chicken stock powder
500ml water (I used the water used to boil the chicken, strained)
a little oil

For the prawn balls:
200g deshelled prawns
100g plain flour
2tbsp tapioca starch
2tsp salt
1/4tsp pepper
1/2tsp sugar
oil to deep fry

For the soup:
1litre water
3 cloves of garlic, peeled and bruised
2cm old ginger, peeled and bruised
2stalks spring onion, tie a knot
1/2tsp chicken stock powder
2tsp salt
a few dashes of pepper
a little oil

fried onion
chopped spring onion
sambal belachan / dark sweet soy sauce mixed with cut chili padi

  1. To make the soup: put a little oil in a heavy based pot, fry garlic until fragrant and slightly browned. Add in water, ginger, spring onion. Let it boil. Add in chicken stock powder, salt and pepper. Let boil for a few mins and off fire
  2. To make the chicken stew: blend garlic, shallots and pepper until forming a paste. Sautee on a wok until fragrant. Add in chicken, tofu, eggs, and water. Add in dark sweet soy sauce. Stir well and let it boil over medium fire. After boiling, add in salt, chicken stock powder and let it simmer over small fire for about 20mins. Check the taste and off fire
  3. To make the prawn balls: blend together prawns, both flours, eggs, salt, pepper, sugar until smooth. Heat some oil in a pot, scoop a little of the paste and drop it into the pot. Deep fry until golden brown
  4. To serve: in a plate / bowl, scoop rice, add in chicken stew with tofu and eggs and some of the gravy, pour some soup, sprinkle with fried onion and chopped spring onion. Place some prawn balls too. Best to consume while it's warm. Eat with sambal of your choice

Monday, June 22, 2020

3 Ingredients Oreo Cake

This cake has been trending lately during Circuit Breaker period in Sg
I finally have enough Oreo to give it a try
I added Milo dalgona on top to serve like buttercream and I'm glad I did
It enhances the taste of the cake. Without it, the cake would be too bland for my liking
As for the texture, it can't be compared with the good old fashioned way of making a real chocolate cake. It's more to a fudge texture, very rich. Perhaps I should try baking it in the oven, see how it will turn out
All in all, this is not too bad of a choice when your mood is for something fast and easy. My family still enjoy it :)

Recipe source: HERE

What you need:

28pcs Oreo, split the crust from the cream filling
1tsp baking powder
1cup fresh milk

enough dalgona for topping, or any chocolate ganache of your choice (optional)

  1. Butter a 6inch pan and add in baking paper over it
  2. Heat a steamer. If your steamer cover is not the triangular shape, wrap it with clean kitchen cloth
  3. In a blender, add in Oreo crust, baking powder and milk. Blend until smooth
  4. Add in the cream filling and blend a little more until mix completely
  5. Pour batter into the pan and steam for about 45mins over medium high fire until skewer test comes out clean
  6. Let cool on a cooling rack and spread dalgona over it if preferred
  7. Keep in the refrigerator and transfer to room temperature about 15mins before serving

Sunday, June 21, 2020

Tahu Goreng Medan

Nice and refreshing medan style salad :)

Recipe is from HERE with my own adjustment

What you need:

For the sauce:
(seasoning for the sauce depending on the sweetness of the pineapple)
Blend into paste: 5 cloves of peeled garlic, 5 cut large chilis with seed and 2 red bird eye's chilis with seed
1 honey pineapple, peel and discard the eyes, blend into smooth paste
100g gula melaka
125ml water
1tbsp dark sweet soy sauce
1.5tsp salt
2tsp sugar
1tbsp juice of lemon / lime

2 taukwa, cut according to preference, fry until golden brown
Lettuce, iceberg or baby romaine suits the most to me, wash and tear
Blanched beansprouts
Japanese cucumber, wash and cut
Peeled steamed potatoes, cut
Fried onion
Prawn crackers


For the sauce:
  1. Boil water and gula melaka until sugar melted, strain and pour back into the pot
  2. Add in just the juice of the pineapple and bring to boil
  3. Add in dark sweet soy sauce, salt and sugar, stir well
  4. Add in the remaining of the pineapple, followed by the blended paste, stir well until boiling
  5. Add in juice of lemon / lime, stir and off fire. Let cool completely and keep in the fridge
To serve, arrange lettuce, tofu, cucumber, potatoes and beansprout on a plate
Pour over sauce with a ladle, sprinkle with fried onion and add prawn crackers

I like this dish to be served chilled, with the potatoes and tofu warm

Friday, June 19, 2020

Ayam Percik Kelantan

Cooked this once quite sometime back. It's THIS
Needed to retry as it didn't turn out as I wanted to be. Perhaps next time

This time using another recipe from HERE with my own adjustment as my kids do not fancy anything spicy😅

What you need:

1  whole chicken, discard the head and the feet, also the excess fat and chicken, and spatchcock it
400ml coconit milk
1 stalk of lemongrass, bruised

1tbsp tamarind paste, remove the seeds
2tsp salt
1/2tsp pepper
2tsp sugar

Blend into paste:
6 cloves of garlic, peeled and halved
6 shallots, peeled and halved
a big thumb size ginger, peeled and cut
1 stalk lemongrass, chop
1cup water


  1. Rub paste all over the chicken and place in a wok or pot. Leave it for at least 30mins
  2. Pour half of the coconut milk and lemongrass. Cook over medium heat for 15mins, add in tamarind paste, salt, pepper and sugar, flip the chicken and continue  ooking for another 15mins
  3. Remove chicken. Continue cooking the liquid over small fire. Add in the remaining coconut milk. Stir until boiling and thickened. Check the taste, off fire and put aside
  4. Brush chicken on both sides using the gravy and grill either by broiling in the oven until browned or like what I did using my Happycall grill pan. Serve warm

Wednesday, June 17, 2020

Oven Baked Pork Chops

Recipe is from recipetineats with my own adjustment, and I didn't add in potatoes

What you need:

For the rub:
2tsp worcestershire sauce
4tbsp ketchup
3tbsp light soy sauce
5tbsp brown sugar
2tbsp olive oil
2 cloves of garlic, minced
4tsp apple cider vinegar

800g pork loin (ideally is bone in as it's juicier, but I didn't have it), sliced to 200g each
If want to add potatoes, it'll be 800g baby potatoes, salt, pepper and 1tbsp olive oil

  1. Preheat oven to 220degC 
  2. Those adding potatoes: Toss potatoes in a tray with olive oil, salt, pepper and bake for 15mins
  3. Mix the rub in a small bowl
  4. Slather pork chops with the rub on both sides (I dipped them in the rub and keep refrigerated for a few hours, ideally overnight for more intense flavour)
  5. Reserve the remaining rub for basting later
  6. Take the tray from the oven, Push potatoes to one side, if there's any. Place pork chops and bake for 15mins
  7. Take the tray from the oven. Switch oven to grill / broil mode
  8. Flip pork chops and brush the rub both sides on them. Put back in the oven about 20cm distance from the source of the heat. Grill for 7 to 10mins until well caramelized
  9. Take out the tray from the oven, spoon some juice on the tray and dab it on the pork chops
  10. Put back in the oven and continue grilling for 2 to 3mins, this is to get the best color and flavor
  11. Remove from the tray and place on a serving plate. Spoon more juice to dab on the pork chops (I poured the juice into a small bowl and drizzle over rice, yum!)

Sunday, June 14, 2020

Pisang gapit

Recipe source: Susi Agung with my own adjustment

What you need:

10 very ripe saba bananas
about a tbsp of butter

250ml coconut milk
50g gula melaka
1/2 tbsp sugar
1/4tsp salt
1 pandan leaf, tied into knot
1tbsp corn starch, dilute with a little water

  1. For the sauce: in a pot, mix coconut milk, gula melaka, sugar, salt and pandan leaf. Cook over low fire, stir continuously until sugar dissolved and the sauce starts to get hot and smoky. Add in corn starch slurry, keep stirring until the sauce thickened. Off fire
  2. Peel bananas, flatten them with chopping board
  3. Heat butter in a pan, cook bananas until golden brown on both sides
  4. Place on a serving plate and drizzle enough sauce
  5. Can be served either warm or chilled

Strawberries Sando

Japanese fruity sandwich. We're obsessed by it after having them a couple of times from Family Mart

Recipe source: Honeybeesweets

For the whipping cream filling:
200ml whipping cream
30g icing sugar, sifted
125g mascarpone cheese
1tsp vanilla extract (my addition)

some slices of bread
fruits of your choice, I used strawberries
cling wrap

  1. Whip cream and sugar until soft peak, about 5mins on medium speed
  2. Add in mascarpone cheese and vanilla, and whip on low speed for 30 secs until well mixed
  3. Refrigerate for about 1hour 
  4. On a slice of bread, spread cream. Top with fruits, and cover with more cream
  5. Cover with another slice of bread. Tighten the sides and wrap with cling wrap
  6. Cut diagonally before serving

Wednesday, June 10, 2020

Beef Burger

I don't fancy any burger with beef patties. So this is a dish for the family but me LOL
Very good review from them, will stick to this recipe
Not exactly a recipe actually, as Nagi from recipetineats said, the best hamburger recipe is made with nothing more than beef, salt and pepper. It's that simple, indeed!

Recipe source: recipetineats

What you need:

For the patties:
1kg minced beef with 20%+ fat
salt, black pepper
3 onions, peeled and sliced into rings
some butter to pan fry
cheddar cheese slices

soft burger buns
romaine lettuce
sliced tomatoes
any sauce of your choice: ketchup, chili sauce, mayo, mustard, honey mustard, anything you like
relish / sliced cucumber pickles will be nice add ons (I didn't have any)

  1. Separate beef to 150g each patty
  2. Season generously with salt and pepper on both sides. Make a dent on one side - this will stop the patty from becoming dome shape and shrinking when cooking
  3. Heat 1tsp butter and stir fry onion until soft, fragrant and brown caramelized. Transfer into a plate
  4. In the same heavy based skillet, add a little bit more butter, let it heat up until smoky
  5. Place patties and cook until deep brown with crust for about 2mins. Do not press! (to maintain the juiciness of the patties)
  6. Flip and cook for another minute. Add sliced cheese on top, cover the pan and let cook until cheese melted, not more than 1minute
  7. Cut soft burger buns into 2 horizontally and lather butter on both sides
  8. Place them on a pan, butter side down, and pan fry until golden brown
  9. Assemble the burger by placing the patty on the bottom side of the bun, and add with any ingredients of your choice. I used romaine lettuce and tomato ketchup
  10. I also used halved cherry tomatoes and fried egg with runny yolks (regretted not taking pics of this, next time I will LOL)
  11. Didn't have any relish or pickles was my other regret, must be more prepared next time :P

Salted Vegetable Chicken Soup

Easy, delicious heartwarming soup. Originally used duck, mine was chicken

Source: SpicenPans with my own adjustment

What you need:

500g chicken bone
500g chicken breast
a pot of water
200g salted vegetables (without leaves), washed and cut into 4parts
200g salted vegetables (with leaves), washed and cut into 4parts
3 medium tomatoes, quartered
80g old ginger, skin on, washed and lightly pounded
2 bulbs garlic, peeled
3 sour plum with 3tbsp of the juice, mashed with fork
1tbsp white peppercorn
1tbsp chicken / mushroom stock powder
1tsp salt
2tbsp sugar

  1. Blanch chicken bone and breast by bringing both chicken and water in a pot to a boil. Let boil for another 5mins, drain the water and wash the chicken 
  2. Put white peppercorn, garlic and ginger into a soup bag
  3. In a soup pot, put the soup bag, chicken, salted vegetables, tomatoes, sour plum
  4. Add in water enough to cover all ingredients in the pot
  5. Add in chicken stock powder and stir
  6. Bring to boil, after boiling, lower down fire to low and let simmer for 1.5hour, covered
  7. Check the taste and adjust accordingly. For me, I added salt and sugar
  8. Let cook for another 15mins over high fire and off heat

Friday, June 5, 2020

Coffee Pork Ribs

A famous yummy Singapore dish
Recipe source: Spice n Pans with my own adjustment

What you need:

550g prime ribs

1/2 tsp baking soda
1tsp salt
2tbsp light soy sauce
2tbsp oyster sauce
2tbsp Chinese white rice wine
2 egg whites
3tbsp cornflour
a few dashes white pepper
oil for deep frying

3/4cup water (I used the stock in the pressure cooker)
2packs of 3in1 instant coffee mix
2cloves of chopped garlic
1tbsp oyster sauce
1tsp cornflour
2tbsp dark soy sauce
2tbsp honey

  1. Wash ribs, add water and place inside pressure cooker, add water enough to cover the ribs and cook to soften for 1cycle. After done, let cool
  2. Mix cooled ribs with marinade ingredients, keep refrigerated for minimum of 1hour
  3. Heat oil in a wok/frying pot, deep fry ribs until evenly browned
  4. Remove from oil, drain and deep fry once more until crispy
  5. Remove from oil, drain and set aside
  6. For the sauce, mix everything and pour into the same wok/pot used to fry the ribs minus the oil
  7. When it's boiling and starts to get thickened, add in crispy ribs, mix well until all ribs well coated with the sauce
  8. Serve immediately

Tuesday, June 2, 2020

Ampang Yong Tau Fu

Recipe source: The MeatMen with my own adjustment

What you need:

3blocks tau kwa, halved diagonally and slit each half at the center
1 bittergourd, sliced 1inch each and remove seeds
6 large chilis (red or green as you prefer), make a center slit, remove seeds
1 eggplant, sandwich sliced
6 lady's finger, make a slit at each center
enough oil to deep fry

Fish paste:
200g minced prawns
200g toman fillet
1/2 tsp salt
1/2 tsp pepper
1tbsp light soy sauce
1tbsp corn starch
50ml water

2tbsp oil
1tbsp garlic, minced
1/4 cup light soy sauce
1/2 cup water
1tbsp oyster sauce
1tbsp black bean sauce
2tbsp sugar
2tbsp cornstarch mixed with 2tbsp water

  1. For the fish paste: blend everything in the food processor until smooth
  2. Fill the slits in tau kwa, bittergourd, chilis, eggplant and lady's finger with fish paste
  3. To make the sauce: heat oil in a pan, sautee garlic until fragrant. Add in soy sauce, water, oyster sauce, black bean sauce and sugar. Bring to boil, add in cornstarch slurry, mix briefly until the sauce thickened and off fire
  4. Just before serving, deep fry all the vegetables and tau kwa. Drain and place on a serving plate and pour sauce over

Monday, June 1, 2020

Whipped Cream Buter Cake

Yummy cake with a very fine crumbs. Not those fluffy sponge cake as what the name is, but it's soft and delicious. Easy to make too
Will be nice with some addition of cheddar cheese, mixed dried fruits or chocolate chips
Infusing orange or lemon flavor will be great too

Source: Tintin Rayner adapted from My Mind Patch

What you need:

Ingredients A:
100g caster sugar
90g butter

Ingredients B:
3 large eggs
1tsp vanilla paste

Ingredients C:
110g cake flour
1/4 tsp salt
1/4 tsp baking powder

Ingredient D:
70g whipped cream, room temperature

  1. Preheat oven to 180deg. Grease and line a loaf pan 20cm in length (I used 20cm square pan hence the shorter cake)
  2. Mix A until pale and fluffy, about 5mins on high speed
  3. Reduce speed to medium and add in eggs, one at a time with about 15secs gap time, last will be the vanilla paste
  4. Add in C and D in alternate. Start and end with C
  5. Pour into the prepared baking pan
  6. Steam bake at the middle rack for 25mins
  7. Remove the waterbath and continue baking one rack higher at 170degC for 30mins
  8. (mine was shorter cake so the timing was 20mins and 15mins)
  9. Remove from oven, and transfer to a cooling rack
  10. When it's warm, use cling wrap to wrap it to retain the moisture

Kolak Biji Salak

Cannot believe it was 5years ago since I made this dessert :)
Recipe is HERE

This time I used another recipe which is as yummy
Source: HERE

What you need:

300g mashed steamed sweet potatoes
60g tapioca starch
1/4 tsp salt
a pot of water

Gula melaka sauce:
250g shaved gula melaka
600ml water
1/2 tsp salt
2tbsp tapioca starch, dilute in water
2 pandan leaves, tie into knot

Coconut sauce:
200ml coconut milk
1/4tsp salt
1 pandan leaf

  1. Mix well sweet potato, tapioca starch and salt. Shape into small balls or any shape you like, set aside
  2. Bring a pot of water to a boil. Add in balls into the pot and cook until they float. Drain and transfer into a bowl of ice water
  3. Cook gula melaka sauce by boiling gula melaka, pandan leaves, water and salt. When boiling, strain and ad in tapioca starch slurry. Cook again over small fire until boiling and thickened
  4. Add in balls. Cook until bubbling and off fire. Set aside
  5. To make coconut sauce, cook coconut milk, salt and pandan leaf over small fire. Stir continuously until small bubbles start to appear
  6. To serve, scoop balls into a serving bowl, and pour over coconut sauce

Sunday, May 31, 2020

Sambal fried tempe

Another easy recipe if you have tempeh and have no idea what to do with it :)

What you need:

2 blocks of tempe, slice diagonally
a bowl of water mixed with a few pinches of salt
oil to fry tempe

4cloves of garlic, peeled and halved
3 shallots, peeled and halved
chili paste, salt, sugar


  1. Dip sliced tempe into salted water
  2. Heat oil in a pan, fry tempe until golden brown
  3. Drain and set aside
  4. In a chopper, blend garlic, shallot until quite smooth
  5. In the same pan used to fry tempe, remove the oil and leave just a tiny bit
  6. Sautee blended garlic and shallot until fragrant
  7. Add in chili paste, salt, sugar. Mix well. Check the taste. Off fire
  8. Transfer to a serving plate
  9. Add in fried tempe and mash using a pestle over the sambal. Serve

Saturday, May 30, 2020

Rujak Kangkung

One of my mom's fave dish and happened to be mine too :)
It's basically just blanched kangkung eaten with rujak sauce. Weird come to think of it, but it's yummy :P

Recipe is from HERE with my own adjustment

What you need: 

2 bundles kangkung, discard the roots and roughly chopped into 3parts
3 shallots, peeled and halved
7 large red chilis, cut
3 chili padi, cut
50g gula melaka, shaved
a thumb size belachan, grill over fire for awhile and chop finely
enough salt
1tbsp tamarind paste mix with 50ml water, leave it for 5mins approximately and strain
1 lime, washed and halved

  1. Boil a pot of water. Blanch kangkung about 1min. Drain and rinse. Set aside
  2. In another small pot, bring water to boil and add in shallots and chilis, boil until softened
  3. In a chopper, blend boiled shallots, all chilis until smooth. Add in gula melaka, belachan, salt and tamarind water
  4. Blend until well mixed. squeeze lime and mix. Leave the lime in the sauce. Check the taste
  5. Arrange kangkung on a serving plate. Pour sauce over it and serve

Wednesday, May 27, 2020

Sate Ayam Ponorogo

Indonesia has many types of chicken satay. Quite the same result and taste, but there is difference in details. This one is from Ponorogo, East java, typically sliced to a longer and thin cut, so the satay looks flatter (I cut thin but not long LOL) It doesn't matter, it's still yummy :)

Recipe is from Catatan Nina

What you need:
(I doubled up the recipe)

600g chicken fillet, slice diagonally to make them long and thin
6tbsp dark sweet soy sauce
enough satay sticks

Marinade: (to blend together to paste form)
14 shallots, peeled and halved
6 cloves of garlic, peeled and halved
1tsp coriander seeds
2cm blue ginger, peeled and cut
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
some cooking oil (easier to get smoother paste)

Dipping sauce: (mix well, to use before grilling the satay)
8tbsp chicken oil (deep fry chicken skin and use the oil)
10tbsp dark sweet soy sauce
2tbsp gula melaka, shaved

Peanut sauce:
400g crushed fried peanuts
4 large red chilis, deseed and cut
fried of 6 cloves of garlic
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
1/2 tsp sugar
800ml water

To serve with:
*sliced shallots
*vegetable achar (my addition)
*fried onion (my addition)
*drizzles of dark sweet soy sauce (my addition)

  1. Mix chicken slices, dark sweet soy sauce and marinade paste. Make sure all pieces well coated. Keep in an airtight container and keep in the fridge for at least 1hour (I kept for a few hours)
  2. Meantime, prepare the dipping sauce, set aside
  3. Next, prepare peanut sauce. Blend peanuts, chilis, garlic and candlenut. Blend until smooth. Add in salt, gula melaka, sugar and water. Cook over low fire, keep stirring until bubbling. Off fire and set aside to cool
  4. Arrange chicken slices in sticks. Just before serving, dip each stick into the dipping sauce and grill until slightly charred, flip halfway
  5. Arrange on a serving plate some sticks of satay, sliced lontong, sliced shallots and vegetable achar. Pour some peanut sauce over the satay and lontong, drizzle dark sweet soy sauce and sprinkle fried onion. Serve

Monday, May 25, 2020

Banana Choco Chips Yoghurt Bread

Yummy treat for family and so easy to make. Using one bowl, just stir and bake :)

Recipe is from Cynthia Lim with my own modification

What you need:

300g plain flour
1tbsp baking powder
1/2 tsp baking soda
90g caster sugar
2 eggs (55g each)
160ml unflavored oil (I used rice bran)
200g yoghurt (I used plain, you can use fruity kind too but reduce sugar to 60g)
60ml milk
1tbsp vanilla paste (I used chocolate paste, I run out of vanilla)
a fistful of chocolate chips
2 bananas, sliced
more chocolate chips for topping

  1. Preheat oven to 190degC. Line baking pan with baking paper. I used 20cm square pan with 4cm height
  2. Mix eggs, oil, yoghurt, milk and vanilla paste in a bowl and stir well
  3. Add in flour, baking powder, baking soda and sugar and chocolate chips
  4. Mix gently just til combined. Do not overmix
  5. Pour batter into baking pan, Top with banana slices and more chocolate chips
  6. Bake for 30 minutes on the middle rack. Move up a level higher and bake for another 15minutes or when a toothpick comes out clean when inserted into the middle of the cake
  7. Remove from oven, and pan and let cool on cooling rack

Choco Banana & Coconut Buns

Recipe source: HERE

What you need:

300g bread flour
60g sugar
10g milk powder
2 egg yolks + 40g whipping cream + fresh milk = 220g (cold)
5g yeast
30g butter
2g salt

Filling: (optional and up to preference)
steamed raja banana
chocolate rice

Coconut filling can be viewed HERE


  1. In a breadmaker pan, add in wet ingredients: egg yolks, whipping cream, milk
  2. Followed by dry ingredients (in this order and make sure yeast and salt do not mix): salt, flour, sugar and yeast
  3. Start kneading and after 5minutes, add in butter
  4. Let the machine does the kneading and first proofing, total 1.5hour
  5. Take out the dough and transfer to a kneading mat lightly floured
  6. Knead a few times to further release air bubbles
  7. Shape dough into 40g balls and add fillings accordingly
  8. Shape the dough balls according to your liking and place on a lined baking pan
  9. Leave to proof covered with damp cloth, let it rise about 20-30mins depending on how warm the temperature is. Meantime, preheat the oven to 180degC
  10. Brush the top of each bun with fresh milk and bake on middle rack for 20mins or til the top is browned
  11. Remove from oven and let cool on cooling rack
  12. Store in an airtight container

Saturday, May 23, 2020

Arem Arem Ayam

I dunno how to call this dish in English. It's basically tasty rice with filling compressed in banana leaf and steamed. Appear similar to lontong (rice cake) but with more flavor and unlike lontong, this dish has filling of choice

Recipe is from Diah Didi

What you need:
(doubled the original recipe)

500g rice, washed
250ml thick coconut milk
750ml water*
1tsp salt
3 daun salam
enough banana leaves and toothpick for wrapping

For the filling:

300g minced chicken
2 large carrots, chop finely
250ml thick coconut milk
550ml water
8 shallots, peeled and halved
4 cloves of garlic, peeled and halved
4 large chilis, deseed and cut**
3tsp sugar
1tsp chicken stock powder
2tsp salt
3 daun salam
2cm blue ginger, lightly pounded
1 lemongrass, lightly pounded
3 lime leaves


  1. For the rice, mix everything in a rice cooker and let cook
  2. For the filling, blend shallots, garlic and chili until formed a paste
  3. In a pan, heat a little oil and sautee the paste until fragrant.
  4. Add in minced chicken and cook until change color
  5. Add in carrot, coconut milk and water, followed by daun salam, blue ginger, lemongrass and lime leaves
  6. Add in salt, sugar and chicken stock powder. Stir well and let it boil, stir ocassionally
  7. Simmer until almost all liquid absorbed. Check the taste and adjust accordingly. Let cool
  8. Place a clean banana leaf and spoon rice, put at one side of the leaf (the side closer to you), flatten it and add chicken filling over it. Cover with more rice placed on top of the chicken, and shape using the back of spoon to compress it
  9. Roll the banana leaf away from you to wrap the rice like how u do when u make swissroll 
  10. Tighten it and seal each end with toothpick. Do the same to the remaining rice (I was left with extra chicken filling cos I put too little filling in the first few rolls)
  11. Place rolls in the steamer and steam for 45minutes medium fire. Once done, remove from steamer and serve warm

*The water quantity depends on the texture of rice that you prefer. Typically, it should be on the softer side, to make it easier to clump together and shape like lontong. My kids don't like lontong and all kinds of rice which is soft, so I used 750ml water. If not, I would have added another 100ml water instead

**I didn't use chili as my kids do not fancy spicy food. For me and hubby, I added sambal on top of the chicken filling

Some people enjoy eating arem arem with spicy peanut sauce, I didn't prepare that as we're fine without it :)

Oh one thing I still have to learn is how to make it smaller. All my rolls are giant sizes LOL

Place rice and filling on one side of the leaf

Before steaming

After steaming

The not spicy for the kids

Spicy of course for me :)


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