tag:blogger.com,1999:blog-72936705363430390752024-03-17T15:17:21.550+08:00I Love. I Cook. I Bake.Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.comBlogger844125tag:blogger.com,1999:blog-7293670536343039075.post-31443392093941936052021-04-05T10:38:00.005+08:002021-04-05T10:38:20.718+08:00Spaghetti Brulee - Another Recipe, with Crisp Garlic Chili<p> Source: <a href="https://www.youtube.com/watch?v=7Rbur3wAPzg">HERE</a> with my own modification</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsFUgm0NzMcUfU4F2OgPgYyzfSGpl2Od8a4vs3ivY9bdrPIq0e-Uj6rM8CPmRwAA8ZPW55rn6bvzTq2OQmviS0t9RVR1Fpv6j48NOvfzdVBXRKFT-PM9Kx7VyElLcKZaD06gVb_MJbOA/s1280/21-04-05-10-26-06-629_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsFUgm0NzMcUfU4F2OgPgYyzfSGpl2Od8a4vs3ivY9bdrPIq0e-Uj6rM8CPmRwAA8ZPW55rn6bvzTq2OQmviS0t9RVR1Fpv6j48NOvfzdVBXRKFT-PM9Kx7VyElLcKZaD06gVb_MJbOA/w300-h400/21-04-05-10-26-06-629_deco.jpg" width="300" /></a></div><p><br /></p><p>What you need:</p><div style="text-align: left;">225g spaghetti, cooked as per instruction</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Bolognaise sauce:</u></div><div style="text-align: left;">150g minced beef/chicken (I used beef)</div><div style="text-align: left;">3 cloves of garlic, minced</div><div style="text-align: left;">1 large yellow onion, diced</div><div style="text-align: left;">200g white button mushroom, sliced thinly</div><div style="text-align: left;">350g bolognaise pasta sauce (I used Prego brand)</div><div style="text-align: left;">150g water</div><div style="text-align: left;">1/2 tsp dried parsley</div><div style="text-align: left;">a couple pinches of salt</div><div style="text-align: left;">1 tbsp sugar</div><div style="text-align: left;">50g grated cheddar cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Béchamel sauce:</u></div><div style="text-align: left;">50g butter</div><div style="text-align: left;">50g plain flour</div><div style="text-align: left;">500ml fresh milk</div><div style="text-align: left;">1/4tsp ground nutmeg</div><div style="text-align: left;">1/2 tsp onion powder</div><div style="text-align: left;">125g grated cheddar cheese</div><div style="text-align: left;">15g parmesan cheese powder</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1tsp sugar</div><div style="text-align: left;">1/4tbsp white pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Crisp garlic chili:</u></div><div style="text-align: left;">5 large red chilis, deseed & sliced diagonally</div><div style="text-align: left;">2 cloves of garlic, sliced thinly</div><div style="text-align: left;">1/2 tsp mushroom seasoning</div><div style="text-align: left;">enough oil for frying</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Bolognaise sauce:</u></div><div style="text-align: left;"><ul style="text-align: left;"><li>Heat a little olive oil, sauté onion followed by garlic until soft and fragrant</li><li>Add in beef, stir until color changed, then add in mushroom, cook until soft</li><li>Add in pasta sauce, water, parsley, salt and sugar, mix well</li><li>Lastly add in cheddar cheese, bring to boil, set aside</li></ul></div><div style="text-align: left;"><u>Béchamel sauce:</u></div><div style="text-align: left;"><ul style="text-align: left;"><li>Melt butter and add in flour, mix until fragrant</li><li>Add in nutmeg and milk, keep stirring so it's not curdling</li><li>Add in onion powder, cheeses, salt, sugar, pepper, keep stirring until thickened</li><li>If the texture of the sauce is not smooth, you can blend or strain</li></ul></div><div style="text-align: left;"><u>To assemble:</u></div><div style="text-align: left;"><ul style="text-align: left;"><li>Mix in bolognaise sauce into spaghetti, mix well and pour into a baking dish</li><li>Pour evenly béchamel sauce on top of the spaghetti</li><li>Bake in a preheated oven of 200degC for 20mins or until the top is browned</li></ul></div><div style="text-align: left;"><u>Crisp garlic chili:</u></div><div style="text-align: left;"><ul style="text-align: left;"><li>Mix chilis and mushroom seasoning and deep dry until half done</li><li>Add in sliced garlic, keep cooking over low flame until crisp, drain and leave to cool</li><li>Keep in an airtight container</li><li>Serve together with spaghetti brulee</li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLjRcIhMIINH2JRHNDdoKOjS40875kJK9RTnfQ1OqYvbqfnmZqKpA01ORq6m_VGg2Zy1X9IlCoppSAYkczQbZUvkO101ixrWJhNLJRDpM0dfUVABHhvSgwraabjryJsYBPMEpfIZt12c/s2048/21-04-05-10-27-08-066_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLjRcIhMIINH2JRHNDdoKOjS40875kJK9RTnfQ1OqYvbqfnmZqKpA01ORq6m_VGg2Zy1X9IlCoppSAYkczQbZUvkO101ixrWJhNLJRDpM0dfUVABHhvSgwraabjryJsYBPMEpfIZt12c/w300-h400/21-04-05-10-27-08-066_deco.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVEwfYtamfAH4EiQKIWS_lypMXRlYz2ykt0HvBu2hQH258JVOMG1mfBOHYSJ-SjnMqEwh6gi2IEcRCtNoWgFDSnEr91EC33pQn93WU1kZogN0gwAyR2Utng9kxh7QsMvOhb8VkK7POm4/s2048/21-04-05-10-29-09-921_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1631" data-original-width="2048" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVEwfYtamfAH4EiQKIWS_lypMXRlYz2ykt0HvBu2hQH258JVOMG1mfBOHYSJ-SjnMqEwh6gi2IEcRCtNoWgFDSnEr91EC33pQn93WU1kZogN0gwAyR2Utng9kxh7QsMvOhb8VkK7POm4/w400-h319/21-04-05-10-29-09-921_deco.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEqy8X7hm44HlgGDsLd8ax5wGMZNFoFPKR8PNmwb48cnX1i9ilzTrZw_f7IU-aNDakh1VFOUgWdqFmkZKcg8K49saYtPElmWkRxrTAKKeC-kirCt7kn6MV8eFkVbR824oaj1hIKSG9f8/s2048/21-04-05-10-24-06-973_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1858" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEqy8X7hm44HlgGDsLd8ax5wGMZNFoFPKR8PNmwb48cnX1i9ilzTrZw_f7IU-aNDakh1VFOUgWdqFmkZKcg8K49saYtPElmWkRxrTAKKeC-kirCt7kn6MV8eFkVbR824oaj1hIKSG9f8/w363-h400/21-04-05-10-24-06-973_deco.jpg" width="363" /></a></div><br /><div><br /></div></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-91860624977259171732020-09-27T17:46:00.002+08:002020-09-27T17:46:28.048+08:00Spaghetti Brulee <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_7zREKqAoQiVZ-K72k8ig6cUiqvRxY1Sk6oonRf-WW_b1cP2B1BKSDKaZlzcXTln2g64B5nQUrsSL5oJPxk8ZH9D8luHlOiW_WfMPrxbJWHZSwIpCXQRmyZlUntRbLcRTzXnEuNw608/s1280/20-09-27-17-38-51-179_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1280" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_7zREKqAoQiVZ-K72k8ig6cUiqvRxY1Sk6oonRf-WW_b1cP2B1BKSDKaZlzcXTln2g64B5nQUrsSL5oJPxk8ZH9D8luHlOiW_WfMPrxbJWHZSwIpCXQRmyZlUntRbLcRTzXnEuNw608/w400-h348/20-09-27-17-38-51-179_deco.jpg" width="400" /></a></div><br /><div><br /></div>Source: <a href="https://www.youtube.com/watch?v=sBIWX_PM_AM">HERE</a> with my own modification<div>The kids watched the video and said, please cook this😂</div><div><br /></div><div>What you need:</div><div><br /></div><div>For spaghetti bolognaise:</div><div>300g pasta, cooked as per instructed in the packaging</div><div>2 cloves of garlic, peel and mince</div><div>1 small onion, peel and chop</div><div>300g minced beef, mix in with a bit of tapioca starch and tomato ketchup</div><div>400g spaghetti sauce (I used Prego)</div><div>2 tbsp sugar</div><div>1 tsp dried parsley (or oregano)</div><div>50g shredded cheddar cheese</div><div>200ml water</div><div>1tbsp butter</div><div><br /></div><div>For bechamel sauce:</div><div>4 cloves of garlic, minced</div><div>2 tbsp butter</div><div>450ml fresh milk</div><div>3 tbsp plain flour</div><div>150g shredded cheddar cheese</div><div>1 tsp chicken stock powder</div><div>1/2 tsp pepper</div><div><br /></div><div>Method:</div><div><ul style="text-align: left;"><li>For spaghetti bolognaise, heat butter in a pan and sautee garlic and onion until fragrant and soft. Add in minced beef, cook until change color. Add in spaghetti sauce, sugar, dried parsley, water, cheese. Mix until boiling. Add in spaghetti and stir well</li><li>For bechamel sauce, heat butter in a pan, sautee garlic until fragrant. Add in plain flour to make the roux, stir until mixed well. Add in slowly fresh milk while stirring continuously. Add in cheese and chicken stock powder and pepper. Mix until the sauce starts to bubble. Off fire</li><li>Place spaghetti bolognaise in a baking pan, and pour bechamel sauce over</li><li>Bake in preheated oven of 200degC for about 15mins at center rack, and broil using top heat until browned and the top part creates one thin crisp layer</li><li>Serve warm with sprinkle of parmesan cheese and dash of tabasco</li></ul><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSMNjFsw5C1EfsusTuQ2nzg8EWezr9Xtv9emLDuanTzVGmlpI9xBrM0HZUvjHRj-5oxiCObVI9Xbe8VIDLBD4XnPuSYxaH91nqKI5B0zd4DnduEegeYK85OP58-bN2cuFzuXnxIkRy88/s1280/20-09-27-17-40-40-568_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1268" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSMNjFsw5C1EfsusTuQ2nzg8EWezr9Xtv9emLDuanTzVGmlpI9xBrM0HZUvjHRj-5oxiCObVI9Xbe8VIDLBD4XnPuSYxaH91nqKI5B0zd4DnduEegeYK85OP58-bN2cuFzuXnxIkRy88/w396-h400/20-09-27-17-40-40-568_deco.jpg" width="396" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3M9asMsTtwj7xYKWP8rQI4UmWq7_Z8mIbcwB_WH16Qm-gh4WwHChVdRGQqgS3UnH1PuZNoSV9wkp1mUwO0QRc4z9BKc5TGa03Y0m52HxDlD845svzZRRMmyQbC_2YwXK3Gk61jdVfFo/s1280/20-09-27-17-36-39-511_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1123" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3M9asMsTtwj7xYKWP8rQI4UmWq7_Z8mIbcwB_WH16Qm-gh4WwHChVdRGQqgS3UnH1PuZNoSV9wkp1mUwO0QRc4z9BKc5TGa03Y0m52HxDlD845svzZRRMmyQbC_2YwXK3Gk61jdVfFo/w351-h400/20-09-27-17-36-39-511_deco.jpg" width="351" /></a></div><br /><div><br /></div><div><br /></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-15263512504384187362020-09-19T13:04:00.001+08:002020-09-19T13:04:33.681+08:00Tori Baitan Udon<p> Very simple, hearty and satisfying dish loved by my family😊</p><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftpgq6_65A7wSpXVmzHcuSkunirFMAOM2oUplcWZcfHA6VgRyo0l9EHe6aPFjToh1RwZL7yxxWxVuhoVC9rhcUYeF4iQWAO0abHMtDiOui9wFh4wBJeAP77ND4jAXhSuEm0rCbMgVoBc/s1280/20-09-15-11-43-22-457_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1177" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftpgq6_65A7wSpXVmzHcuSkunirFMAOM2oUplcWZcfHA6VgRyo0l9EHe6aPFjToh1RwZL7yxxWxVuhoVC9rhcUYeF4iQWAO0abHMtDiOui9wFh4wBJeAP77ND4jAXhSuEm0rCbMgVoBc/w368-h400/20-09-15-11-43-22-457_deco.jpg" width="368" /></a></div><div style="text-align: left;"><br /></div><p>Source: <a href="https://www.youtube.com/watch?v=yWKA2EQKOkI">HERE</a> with my modification</p><p>What you need:</p><div style="text-align: left;">For the chicken balls:</div><div style="text-align: left;">300g minced chicken</div><div style="text-align: left;">5pcs oyster mushroom, minced</div><div style="text-align: left;">2stalks spring onion, chopped</div><div style="text-align: left;">1tsp salt</div><div style="text-align: left;">1tsp mushroom stock powder</div><div style="text-align: left;">4tbsp tapioca starch</div><div style="text-align: left;">4tbsp light soy sauce</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the soup:</div><div style="text-align: left;">4 cloves of garlic, peeled and bruised</div><div style="text-align: left;">1tbsp cooking oil</div><div style="text-align: left;">1.5L water</div><div style="text-align: left;">2tsp salt</div><div style="text-align: left;">1tsp chicken stock powder</div><div style="text-align: left;">1/2 tsp pepper</div><div style="text-align: left;">4tbsp tapioca starch diluted with a little water</div><div style="text-align: left;">carrot, peel and slice</div><div style="text-align: left;"><br /></div><div style="text-align: left;">udon, prepare as per the package instruction</div><div style="text-align: left;">chopped fried garlic</div><div style="text-align: left;">chopped spring onion</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:</div><div style="text-align: left;"><ul style="text-align: left;"><li>For the chicken balls, mix all ingredients and taste test by making one small ball and boil until cooked</li><li>Shape into balls and dip into a pot of hot boiling water. When all done, put the pot on the stove over low fire and boil until balls are floating. Dish out and transfer to a pot with icy cold water until cool. Balls can be frozen for future use</li><li>For the soup, heat a pot with cooking oil and sautee garlic until fragrant. Add in water, salt, pepper, chicken stock powder, and carrot. Bring to boil over medium low fire. Check the taste. When boiling, add in tapioca starch slurry until reaching the thickness preferred</li><li>Just before serving, place udon in a bowl, add chicken balls, pour soup over it. Sprinkle with fried garlic and spring onion. Serve hot</li></ul></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYt1PMegcZm3-JWy1l2XFsznTYjMDz0Xwv-h3uH62Tg0FSrek6Cmbwjd1Dy6yOrQl9JV3uuI4GjeDmZ0_x6Kv1M1yHLPeTINK4f1Tk16pEDkTzCttsCSPTXYcje1QqSFZF8EqWBs-iSM/s1280/20-09-15-12-50-13-957_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYt1PMegcZm3-JWy1l2XFsznTYjMDz0Xwv-h3uH62Tg0FSrek6Cmbwjd1Dy6yOrQl9JV3uuI4GjeDmZ0_x6Kv1M1yHLPeTINK4f1Tk16pEDkTzCttsCSPTXYcje1QqSFZF8EqWBs-iSM/s320/20-09-15-12-50-13-957_deco.jpg" /></a></div><br /><div style="text-align: left;"><br /></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-68645530857879099042020-09-06T12:25:00.001+08:002020-09-06T12:38:03.229+08:00Nasi Uduk Set (Coconut Rice Set)<div style="text-align: left;">There's no guide to make this dish, it depends on what you prefer at the point of making and what the available ingredients is. Each time can be different</div><div style="text-align: left;">This time, I cooked the coconut rice with crispy fried wings, tempe orek (stir fry chili tempe), fried crispy silver fish, omelette and sambal petai</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFdGKiW3etaNZGSB3CfnWJlGCEEY6HjP2CoR4urbB3XbJAWNwGSrDaz3uTYrzNhHvv8aYMcZPOPCx4Vg3WhCWO_w8J6zaUG1GvxV1j_OxlFSxIhKIycWT_NeGyjAA8d2XhPox_QEVTp0/s831/20-09-06-12-11-25-155_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="820" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFdGKiW3etaNZGSB3CfnWJlGCEEY6HjP2CoR4urbB3XbJAWNwGSrDaz3uTYrzNhHvv8aYMcZPOPCx4Vg3WhCWO_w8J6zaUG1GvxV1j_OxlFSxIhKIycWT_NeGyjAA8d2XhPox_QEVTp0/w395-h400/20-09-06-12-11-25-155_deco.jpg" width="395" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">What you need:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the rice:</div><div style="text-align: left;">4cups of rice (the rice cup)</div><div style="text-align: left;">2 lemongrass, lightly bruised</div><div style="text-align: left;">2 pandan leaves, tied into knot</div><div style="text-align: left;">5 salam leaves (Indonesian bay leaves)</div><div style="text-align: left;">2.5tsp salt</div><div style="text-align: left;">enough coconut milk (I mixed about 150ml coconut cream and water)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the tempe orek:</div><div style="text-align: left;">1 tempe, diced</div><div style="text-align: left;">8 shallots, peeled and halved</div><div style="text-align: left;">5 cloves of garlic, peeled and halved</div><div style="text-align: left;">5 red chilis, deseed and cut</div><div style="text-align: left;">2 red bird's eye chilis, deseed and cut</div><div style="text-align: left;">1 tomato, quartered</div><div style="text-align: left;">5 lime leaves, torn</div><div style="text-align: left;">salt, sugar, dark sweet soy sauce</div><div style="text-align: left;">cooking oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For sambal petai:</div><div style="text-align: left;">1/2 pack of petai, halved</div><div style="text-align: left;">100g red chilis, deseed and cut</div><div style="text-align: left;">2 red bird eye's chilis, deseed and cut</div><div style="text-align: left;">50g shallots, peeled and halved</div><div style="text-align: left;">salt, sugar</div><div style="text-align: left;">1tbsp juice from sliced large lime</div><div style="text-align: left;">cooking oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For omelette:</div><div style="text-align: left;">4 eggs</div><div style="text-align: left;">4 pinches of salt</div><div style="text-align: left;">cooking oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For crispy silver fish:</div><div style="text-align: left;">a pack of silver fish</div><div style="text-align: left;">few tbsp of plain flour</div><div style="text-align: left;">cooking oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For fried wings:</div><div style="text-align: left;">some chicken wings, cut into 2 (I separate the drumlettes)</div><div style="text-align: left;">crispy fried chicken premix flour</div><div style="text-align: left;">water</div><div style="text-align: left;">cooking oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For coconut rice:</div><div style="text-align: left;"><ul style="text-align: left;"><li>Mix all ingredients into a rice cooker pan and cook just like cooking normal rice</li></ul></div><div style="text-align: left;">For tempe orek:</div><div style="text-align: left;"><ul style="text-align: left;"><li>Heat oil in a pan and fry tempe until golden brown, dish out and set aside</li><li>Blend shallot, garlic, chilis and tomato and some cooking oil to a smooth paste</li><li>Sautee the paste until fragrant, adding the lime leaves</li><li>Add salt, sugar, dark sweet soy sauce, mix well. Add a bit of water if it's too dry (I didn't add)</li><li>Dish out and serve</li></ul></div><div style="text-align: left;">For sambal petai:</div><div style="text-align: left;"><ul style="text-align: left;"><li>Blend shallot and chilis, cooking oil to a smooth paste</li><li>Sautee the paste until fragrant, add in petai, salt and sugar, cook until petai softened, but not too soft either</li><li>Drizzle lime juice, stir well and off fire</li></ul></div><div style="text-align: left;">For omelette:</div><div style="text-align: left;"><ul style="text-align: left;"><li>4 eggs, lightly beaten mix with 4 pinches of salt</li></ul><div>For crispy silver fish:</div><div><ul style="text-align: left;"><li>Wash silver fish and dry over kitchen towel, toss in plain flour to make a thin coating</li><li>Heat oil (medium fire) and fry until golden brown and crispy</li></ul><div>For crispy fried wings:</div></div><div><div><ul style="text-align: left;"><li>I used lazy method this time by using premix flour for crispy chicken, just mix some part of that flour with water until become a thick liquid, dip chicken in, and coat with the remaining flour, deep fry until golden brown and crispy</li></ul><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn-bMbuRS7UR2k5dkgrDdFUZPdVAu8_b7VmHkJqxUbRIZ4ddGQbYq9b0kxbXp36jqGkLqw3xzDQzvWo0cPHEoQjqOXhyEcBwqwVl7FcJ5pbplKE8wWn3Iv2p3JY6kE8qybCGGdGBtsbc/s1280/20-09-06-12-15-42-128_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn-bMbuRS7UR2k5dkgrDdFUZPdVAu8_b7VmHkJqxUbRIZ4ddGQbYq9b0kxbXp36jqGkLqw3xzDQzvWo0cPHEoQjqOXhyEcBwqwVl7FcJ5pbplKE8wWn3Iv2p3JY6kE8qybCGGdGBtsbc/w300-h400/20-09-06-12-15-42-128_deco.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLhtPgZ7siKZbY08WQXtnGBIOA8_KFJspg_nV9FBqQZI23lcJxgEZCbaCOtBmbYQ5WXrKq3cA6q383v2xb-TlsuTGvwZHCfw0nX_L803RgSxuW9Z-HuREKhClclSPpW6t7VTwb50eSQI/s1280/20-09-06-12-13-31-479_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1147" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLhtPgZ7siKZbY08WQXtnGBIOA8_KFJspg_nV9FBqQZI23lcJxgEZCbaCOtBmbYQ5WXrKq3cA6q383v2xb-TlsuTGvwZHCfw0nX_L803RgSxuW9Z-HuREKhClclSPpW6t7VTwb50eSQI/w359-h400/20-09-06-12-13-31-479_deco.jpg" width="359" /></a></div><br /><div><br /></div></div><div>Besides just assembling them on a plate, I did some Indonesians usually call 'Nasi Kucing', famous in Yogyakarta (Central Java), Indonesia</div><div>It's actually just plain rice with some dishes put together in a banana leaf, wrap them and serve, type of dishes is up to preference</div><div>Why it's called 'Nasi Kucing' (cat rice), cos usually the serving size is small. They call bigger portion as 'Nasi Singa' (lion rice)</div><div>Don't ask me what is the connection between cat and lion with the food serving size🤣</div><div><br /></div><div>I used my coconut rice though, cos why not LOL, add in tempe orek and sambal petai</div><div>Added my yummy crispy silver fish and potato I bought from my talented friend</div><div>Placed them in 2 layers of banana leaf, wrapped and sealed with toothpick (please don't judge my wrapping skill, u know how my skill level in beautifying whatever I make 😅)</div><div>Somehow with the banana leaf wrap, the dish looks yummier, and the taste too😊</div><div><br /></div><div><br /></div><div style="text-align: center;">See, it looks much more appetizing using banana leaf, and it does enhance the taste too😋</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqNIyzjYUfF33-Z2qbVZc5utbtuR0iunfq2CGQFsaBYv6kSPdEQLU-pSH4r_ye7rLg8yhXhuZzgahAqMW8swB6v3_QLztXchTVWUVF2Sl3VI1CRI-XoPYKo9OBt2LDhQPNsLTbCqblgM/s1122/20-09-05-15-10-42-257_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="923" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqNIyzjYUfF33-Z2qbVZc5utbtuR0iunfq2CGQFsaBYv6kSPdEQLU-pSH4r_ye7rLg8yhXhuZzgahAqMW8swB6v3_QLztXchTVWUVF2Sl3VI1CRI-XoPYKo9OBt2LDhQPNsLTbCqblgM/w329-h400/20-09-05-15-10-42-257_deco.jpg" width="329" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtiX1i9NZx1Tcq2Ij8-7WvJOZamqilI6H0lvMrDyauvh8JtYpey6I_QAonzSM0zFi3zCp_zMgQ6qkEHYKbW4vcEMTxmle5M7B-j6AX3MB0Tb50pNednwANVB9THCDec5CLauEDVR7pW0/s1280/20-09-05-15-08-47-584_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtiX1i9NZx1Tcq2Ij8-7WvJOZamqilI6H0lvMrDyauvh8JtYpey6I_QAonzSM0zFi3zCp_zMgQ6qkEHYKbW4vcEMTxmle5M7B-j6AX3MB0Tb50pNednwANVB9THCDec5CLauEDVR7pW0/w300-h400/20-09-05-15-08-47-584_deco.jpg" width="300" /></a></div><br /><div><br /></div><div style="text-align: center;">See what I mean about my wrapping skill😅</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVxN8t2dgCL8AsEivSQVKX3SqkqsGK1GbLScTUUqVHrhjhO-tyYGagIPap7qB4mOQJUrqiqlujmpgmlfAWFmem9AO1RoRc1WrQY_XxDufJyIhE0ecxHkcVlUUat68l2aGt-QfvRuo8os/s1280/20-09-05-15-12-07-012_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1247" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVxN8t2dgCL8AsEivSQVKX3SqkqsGK1GbLScTUUqVHrhjhO-tyYGagIPap7qB4mOQJUrqiqlujmpgmlfAWFmem9AO1RoRc1WrQY_XxDufJyIhE0ecxHkcVlUUat68l2aGt-QfvRuo8os/s320/20-09-05-15-12-07-012_deco.jpg" /></a></div><br /><div style="text-align: center;"><br /></div><div>If you want to split the work so it's not so tiring, you can cook tempe orek, sambal petai and crispy silver fish a day before</div><div>Lots of work, but it really is worth it! I will still make it again and again in the future, probably adding different dishes😀</div><div><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-61861788580495261512020-09-06T09:47:00.003+08:002020-09-06T09:47:12.314+08:00Fried Rice with Chinese Sausage<p>We're not really fans of Chinese sausage, but ocassionally it's fine. This time is because I just wanted to clear some leftovers. I added fishcake for my kids, since they don't eat Chinese sausage</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbP-jlGWfJuHXTBMeb8ozvGEFyErmUly3HArweUBMKdS52mezURjNJvVuHBeGflVmqJS6X3mNX_ZTOghTFDC7hZ8jxW0CJhFc8dYP91daRDH49RydrN3zYi_vxnKTGHfu6W4wtsk0EFo/s1196/20-09-01-10-30-26-409_deco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="871" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbP-jlGWfJuHXTBMeb8ozvGEFyErmUly3HArweUBMKdS52mezURjNJvVuHBeGflVmqJS6X3mNX_ZTOghTFDC7hZ8jxW0CJhFc8dYP91daRDH49RydrN3zYi_vxnKTGHfu6W4wtsk0EFo/w583-h800/20-09-01-10-30-26-409_deco.jpg" width="583" /></a></div><br /><p>What you need:</p><div style="text-align: left;">4portions of overnight rice, cold</div><div style="text-align: left;">a few handful of frozen vegetables of your choice</div><div style="text-align: left;">1 onion, peeled and chopped</div><div style="text-align: left;">2 cloves of garlic, peeled and minced</div><div style="text-align: left;">4 eggs, lightly beaten</div><div style="text-align: left;">1 chinese sausage, sliced</div><div style="text-align: left;">1 big fish cake, sliced</div><div style="text-align: left;">1tbsp sesame oil</div><div style="text-align: left;">1tbsp oyster sauce</div><div style="text-align: left;">2tbsp light soy sauce</div><div style="text-align: left;">1tbsp margarine</div><div style="text-align: left;">1/2 tsp mushroom stock powder</div><div style="text-align: left;">dashes of salt, pepper</div><div style="text-align: left;">a little cooking oil to sautee </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:</div><div style="text-align: left;"><ul style="text-align: left;"><li>Heat margarine in a wok, scramble egg until the doneness you preferred, scoop out and set aside</li><li>In the same wok, heat a little oil and fry chinese sausage until fragrant and a little crisp at the edges. Scoop out and set aside</li><li>Using the same wok, heat cooking oil and sautee garlic and onion until fragrant. Add in fish cake and frozen vegetables, cook until softened</li><li>Add in rice, oyster sauce, light soy sauce, mushroom stock powder, salt, pepper, stir well </li><li>Add in chinese sausage and scrambled egg, toss well</li><li>Serve immediately</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-89604798335046230842020-09-01T10:44:00.005+08:002020-09-19T12:35:01.682+08:00Alpukat Kocok (Whipped Avocado)<p>Dessert with avocado is very popular in Indonesia, this one is no exception. Many different toppings used, this time I used chocolate sweet condensed milk. Easy and yummy👍</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cW55k_XVO-SyA2DwgfP_yjrJBoMgW9nC7y5FPSmhAfmLc0sG2SeyuyPUl6jUkocL7RHwc4K369VnAjJwA5z76Rzcp7cFFQZAuvbxgQ8639z0vAX_fkdaahCDg0VWh5rxlXsgWiGR3Z4/s1113/20-08-31-10-27-42-780_deco.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1113" data-original-width="909" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cW55k_XVO-SyA2DwgfP_yjrJBoMgW9nC7y5FPSmhAfmLc0sG2SeyuyPUl6jUkocL7RHwc4K369VnAjJwA5z76Rzcp7cFFQZAuvbxgQ8639z0vAX_fkdaahCDg0VWh5rxlXsgWiGR3Z4/w654-h800/20-08-31-10-27-42-780_deco.jpg" width="654" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption<br /></td></tr></tbody></table><br /><p>It's really simple to make this. You just need a ripe avocado, crushed ice and topping you like</p><p>I used hand blender to whip the avocado, leave some chunks for texture, place at the bottom of a cup or glass or bowl, add crushed ice and lastly, drizzle topping. Mix everything just before consuming</p><p>Other popular options for topping are Nutella, Ovomaltine, and Milo. I personally like to mix in with a tiny bit of hot water so it's easier to drizzle</p><p>Note: the quality of avocado used is crucial here, I love to use Indonesian butter avocado, so creamy and tasty I can say it's the best kind of avocado ever👍</p><p><br /></p>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-64681251369462903482020-08-28T14:28:00.005+08:002020-08-28T14:28:50.953+08:00Wanton - In Chili Oil & Deep Fried<div style="text-align: left;"><span style="font-family: inherit;">Another recipe using minced pork and prawn paste. I previously made using a recipe just using minced chicken <a href="http://iloveicookibake.blogspot.com/2012/05/chicken-dumplings-in-chilli-oil-fried.html">HERE</a> and another one using a combination of minced chicken and prawns <a href="http://iloveicookibake.blogspot.com/2011/05/wonton-soup.html">HERE</a></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4PDC2dCzvz-Q9xlpf4lqIMQu38WtWaJ43-E3CDc8mvak6QrBAgST-4sXYpH2bQl9ycnhgx-bqtBG-bcYzxJeYb5HXeD70MFE4GA9HkNx7n0TxKcYb1HTS9YwRl28PjQ2vyQJm4e7JRM/s2048/20-08-28-12-35-07-478_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1504" data-original-width="2048" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4PDC2dCzvz-Q9xlpf4lqIMQu38WtWaJ43-E3CDc8mvak6QrBAgST-4sXYpH2bQl9ycnhgx-bqtBG-bcYzxJeYb5HXeD70MFE4GA9HkNx7n0TxKcYb1HTS9YwRl28PjQ2vyQJm4e7JRM/w800-h588/20-08-28-12-35-07-478_deco.jpg" width="800" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6p5J33wZyAys0TMlzVlXfO5jS5CgXLnRKYOSRSN5VYETWS9d1JPx53MUn2h-Dbmis41dCHN26LlPriE06BuNpLTzaN6rwIRXanR2M2ZVEV1fPYAdb5dFXec9muMsM7KgA18DMtgAFIKA/s1196/20-08-28-12-33-38-095_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1180" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6p5J33wZyAys0TMlzVlXfO5jS5CgXLnRKYOSRSN5VYETWS9d1JPx53MUn2h-Dbmis41dCHN26LlPriE06BuNpLTzaN6rwIRXanR2M2ZVEV1fPYAdb5dFXec9muMsM7KgA18DMtgAFIKA/w789-h800/20-08-28-12-33-38-095_deco.jpg" width="789" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">What you need:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">enough wanton skin</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the filling:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">350g minced pork</div><div style="text-align: left;">150g ready to use seasoned prawn paste</div><div style="text-align: left;">chopped of 1 big carrot</div><div style="text-align: left;">1stalk of spring onion, chopped</div><div style="text-align: left;">2tbsp chopped garlic</div><div style="text-align: left;">1tsp salt</div><div style="text-align: left;">1tbsp light soy sauce</div><div style="text-align: left;">1tbsp sesame oil</div><div style="text-align: left;">a pinch of pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:</div><div style="text-align: left;"><ul style="text-align: left;"><li>In a big bowl, mix together all filling ingredients until fully incorporated</li><li>Make wantons by put 1tsp of filling at the center of a wanton skin and fold according to your preference</li><li>Deep fry until golden brown or boil in a pot of chicken stock until cooked and drizzle chili oil just before serving</li></ul><div><br /></div><div>I made the same chili oil mix as the one I did before, recipe is <a href="http://iloveicookibake.blogspot.com/2012/05/chicken-dumplings-in-chilli-oil-fried.html">HERE</a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note:</div><div style="text-align: left;">Here I used seasoned ready to use prawn paste, if you use minced fresh prawns, which is not seasoned yet, please adjust the seasoning used accordingly. I suggest up the salt to 1tbsp and light soy sauce to 2tbsp, can also add a pinch of chicken stock powder</div><p><br /></p><div style="text-align: left;"><br /></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-63669491561764019672020-08-16T15:05:00.001+08:002020-08-31T11:33:23.802+08:00Corn DogMy kids LOVE corn dog, particularly those with mozzarella cheese filling, so I omitted the sausage<br />
My first try making them at home<div>I found it's not that easy to hold the shape, cos the batter will keep flowing down. So from dipping to coating to frying, everything must be done fast, especially the coating part</div><div>Pardon the not perfect shape (this is so me LOL) </div><div>But the texture is very good, a little bland in taste need some seasonings added IMO</div><div>Well, tomato ketchup, mustard and/or chili sauce really help</div><div>Oh and dun follow me using satay sticks, that definitely is not strong enough. Next time I will use wooden chopstick LOL</div><div><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnWRrs3mfE0aaJBr__xiqfkqyPvG_t5gDc9ZIk0pfLtceMccUOh-7MIdvpXcE31FVtAfHhIoGm7cgnGn5GZyjD8GVocQ5apZ3Ih73nNeHdcvCSiZvKu0TdNw5sQOj53lD1wEX9KuFyhE/s1280/20-08-06-18-26-38-963_deco.jpg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1280" data-original-width="1051" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnWRrs3mfE0aaJBr__xiqfkqyPvG_t5gDc9ZIk0pfLtceMccUOh-7MIdvpXcE31FVtAfHhIoGm7cgnGn5GZyjD8GVocQ5apZ3Ih73nNeHdcvCSiZvKu0TdNw5sQOj53lD1wEX9KuFyhE/w421-h512/20-08-06-18-26-38-963_deco.jpg" width="421" /></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz0JaaK9j6E1en_aX0mQchVv4MvHokh7Ev2nY29cxsgoTBzhadiX9gozm7iH9YMIw2vTNpKM0LSRMI27F96tQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip93I9vE_PGN_Vvrs6yYskpKgs0wZvSFaIX1yL44jhTMbDnGDCBoUQ0z6YJlVSdhhQ0Em6rpucU7wo_VdkOBAbEO166Guy7TK06L-Tl66RbpT-xKEMQr8BL0gwXyMkkd7-Nl1hR2A2Hmk/s1280/20-08-06-18-28-04-380_deco.jpg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1103" data-original-width="1280" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip93I9vE_PGN_Vvrs6yYskpKgs0wZvSFaIX1yL44jhTMbDnGDCBoUQ0z6YJlVSdhhQ0Em6rpucU7wo_VdkOBAbEO166Guy7TK06L-Tl66RbpT-xKEMQr8BL0gwXyMkkd7-Nl1hR2A2Hmk/w512-h442/20-08-06-18-28-04-380_deco.jpg" width="512" /></a></div><div><br />
Source: <a href="https://www.youtube.com/watch?v=imi8YDvyWn0&list=WL&index=57&t=0s">HERE</a><br />
<br />
What you need:<br />
<br />
some mozzarella sticks<br />
some thick bamboo sticks (or wooden chopsticks)<br />
<br />
Batter:<br />
240g plain flour<br />
1/4tsp salt (next time I will add to 1/2tsp)<br />
45g sugar<br />
1 egg<br />
240ml fresh milk<br />
some breadcrumbs<br />
enough cooking oil for deep frying<br />
<br />
ketchup<br />
mustard</div><div>chili sauce<br />
<br />
Method:<br />
<ol>
<li>Pierce mozzarella cheese with the sticks, set aside</li>
<li>Pour breadcrumbs on a plate</li>
<li>Prepare batter by mixing flour, salt, sugar, egg and milk. Stir until well mixed</li>
<li>Pour the batter into a tall glass</li>
<li>Heat oil in a pan wide enough to fit the sticks</li>
<li>Dip mozzarella cheese sticks into the glass filled with batter and immediately transfer to the plate with breadcrumbs</li>
<li>Roll it so it's coated with breadcrumbs thoroughly. Press gently to firm up the shape</li>
<li>Immediately put in the hot oil (make sure it is hot, otherwise the cheese will ooze out and oil will start to splatter)</li>
<li>Deep fry over medium fire for about 3mins make sure you roll around so all sides will be evenly browned</li>
<li>Serve with ketchup and mustard, chili sauce too</li>
</ol>
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-38191638493813570602020-08-06T18:20:00.001+08:002020-08-31T10:17:24.893+08:00Deep Fried Meat Balls aka Baso Goreng - Another RecipeThere are so many different kinds of recipes for this famous dish. Tried one, it was good in taste and texture. This time gave another recipe a try<div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOysIn505y420aIqNqPNmz893LA9C-OYFUT0EOICs2i1iqvErdVe5wHjsvYNss4xCk8QkkoFXKtrG_i2ql3-sDRhAlLlnoVNsPDjjlg-RN2IOkZtPPi6QE_7RB6l8I_VdIhFZZ0IJDWfE/s1066/20-08-30-15-57-20-326_deco.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1030" data-original-width="1066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOysIn505y420aIqNqPNmz893LA9C-OYFUT0EOICs2i1iqvErdVe5wHjsvYNss4xCk8QkkoFXKtrG_i2ql3-sDRhAlLlnoVNsPDjjlg-RN2IOkZtPPi6QE_7RB6l8I_VdIhFZZ0IJDWfE/s640/20-08-30-15-57-20-326_deco.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption<br /></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQyHigjNOppRPcAhkPOFvBuO22N5_fOoEO7ri_g6yew3tNMu-DolmeN6ENgwvlEpHtDd8EQU9nc4HEpKu1OCUv1gMUJe-kjhHCM9naBnAhRWuO7BgDJbxKUiJnqPsnzxFeuKjMkSERxQ/s820/20-07-29-20-51-52-743_deco.jpg" style="display: block; padding: 1em 0px;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="820" data-original-width="679" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQyHigjNOppRPcAhkPOFvBuO22N5_fOoEO7ri_g6yew3tNMu-DolmeN6ENgwvlEpHtDd8EQU9nc4HEpKu1OCUv1gMUJe-kjhHCM9naBnAhRWuO7BgDJbxKUiJnqPsnzxFeuKjMkSERxQ/w424-h512/20-07-29-20-51-52-743_deco.jpg" style="margin-left: auto; margin-right: auto;" width="424" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption<br /></td></tr></tbody></table></div><div><br /></div><div><br />
Source: <a href="https://watch.tastemade.com/videos/bakso-goreng-udang">HERE</a> with my own modification<br />
<br />
What you need:<br />
<br />
250g minced pork<br />
200g minced prawn<br />
50g tapioca starch<br />
2 egg whites (about 60g)<br />
2 cloves of garlic, peeled<br />
2 shallots, peeled<br />
salt, pepper, sugar<br />
1tbsp light soy sauce<br />
oil for deep frying<br />
<br />
Method:<br />
<ol>
<li>In a food processor, blend garlic, shallot, egg whites, light soy sauce and tapioca starch until well mixed</li>
<li>Add in pork and prawn and mix well</li>
<li>Add in salt, pepper, sugar, mix</li>
<li>In a pot or wok, heat oil enough for deep frying</li>
<li>Deep fry one small ball to check the taste. If it's ok, continue shaping them to balls and deep fry until golden brown</li>
</ol>
<br />
<br /></div>Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-84959835209334856922020-07-19T15:50:00.005+08:002020-07-19T15:50:48.721+08:00Mi Goreng TektekThe ever famous Indonesian style fried noodles, typically sold using pushcart, pushed by the seller walking around while hitting some kind of wooden stick, sounds tek tek tek, hence the name of the dish (funny but it's true LOL) Hearing the sound, people will know the seller is passing by and can call him to stop to order<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUYPwfWc_8Qh66Ch3oAtKFuIPtjA_mCUlQ6KKfBmY92MMt75RdvWivy4hFAITL5YuYvPOeL6ZLWsUmPlr5Dmc61zeiKmzhvnROzk1R6yshvaF5yW4P9IB21zQylOj1Cgm1DELicA9rWo/s1600/20-07-19-11-27-43-084_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1170" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUYPwfWc_8Qh66Ch3oAtKFuIPtjA_mCUlQ6KKfBmY92MMt75RdvWivy4hFAITL5YuYvPOeL6ZLWsUmPlr5Dmc61zeiKmzhvnROzk1R6yshvaF5yW4P9IB21zQylOj1Cgm1DELicA9rWo/s400/20-07-19-11-27-43-084_deco.jpg" width="292" /></a></div>
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<br />
Recipe source: <a href="http://www.diahdidi.com/2014/03/mie-goreng-tek-tek-ala-abang-abang.html#.XxERcCgzaUk">HERE</a> with my own adjustment<br />
<br />
What you need:<br />
<br />
Blend together:<br />
4 cloves of garlic, peeled and minced<br />
4 candlenuts, chopped<br />
2tsp dried shrimp, soaked in warm water for 15mins<br />
dashes of pepper<br />
2 large red chilis, if want to have some spiciness (I skipped)<br />
a little cooking oil<br />
<br />
300g chicken breast, season with salt and pepper and fry until golden brown on both sides, shredded<br />
a pack of pork balls, sliced<br />
4eggs, lightly beaten<br />
300g dried egg noodles, cook as directed<br />
about 1/8 part of small cabbage, sliced thinly<br />
a pack of chye sim, chopped<br />
2 stalks of spring onion, chopped<br />
5tbsp dark sweet soy sauce<br />
1tsp chicken stock powder<br />
2tsp salt<br />
1.5tsp sugar<br />
some water<br />
<br />
To serve with:<br />
fried onion<br />
pickled veggies<br />
sambal<br />
crackers of your choice<br />
<br />
Method:<br />
<ol>
<li>Heat oil in a wok and sautee blended paste until fragrant</li>
<li>Put aside and add in eggs, stir until cooked</li>
<li>Add in pork balls and vegetables, a little water, cover the wok and let it cook until vegetables wilted</li>
<li>Add in chicken and seasonings. Stir well </li>
<li>Serve with garnishes</li>
</ol>
<br />
<br />
<br />
<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-1981928658170020042020-07-18T11:54:00.001+08:002020-07-18T11:54:04.722+08:00Roti SisirNice buttery fragrant soft fluffy, easy to handle dough too :)<br />
<br />
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<br />
Recipe: <a href="https://www.youtube.com/watch?v=J3J0B2yY8N8">HERE</a><br />
<br />
What you need:<br />
<br />
60ml lukewarm water<br />
2.5tsp instant yeast<br />
2tbsp sugar<br />
***Mix all three ingredients in a glass cup, stir and leave it for about 15mins til foamy (means the yeast is active)<br />
<br />
350g bread flour<br />
50g sugar<br />
1tbsp milk powder<br />
1 egg<br />
70ml cold fresh milk<br />
50g butter, room temperature<br />
1tsp salt<br />
<br />
Brush mixture:<br />
1tbsp honey<br />
1tbsp butter<br />
1tbsp fresh milk<br />
***Mix all three ingredients well<br />
<br />
Method:<br />
<ol>
<li>In a breadmaker pan, add in egg, milk, salt, followed by flour, sugar and milk powder</li>
<li>Lastly add in yeast mixture</li>
<li>Start dough function and let the machine does its job of kneading</li>
<li>After kneading done, let it proof for 15mins and remove from the pan</li>
<li>On a lightly floured surface, place the dough and divide into balls of 35g</li>
<li>Leave it for 10mins, covered with clean damp cloth</li>
<li>Prepare a 22x12x5cm loaf pan, grease and line with baking paper (I used 2pcs of 20x10x7cm loaf pan cos that's what I have LOL)</li>
<li>Take one ball, flatten using a roller, start from middle upwards, and middle downwards, until it reaches the thickness preferred, about 3/4cm</li>
<li>Fold into half circle and seal the ends together. Place in the pan, sealed part down</li>
<li>Do the same to the remaining balls, place them side by side in the pan, not too tight together</li>
<li>Cover with a clean damp cloth and leave to proof for about 45mins til doubled in size </li>
<li>20mins into the end of the proofing time, start preheat the oven at 180degC</li>
<li>Brush the top of the dough with fresh milk, and bake for 25mins until golden brown</li>
<li>While it's still hot and still in the pan, brush the top with the brush mixture</li>
<li>Leave it for about 10mins and transfer into a cooling rack</li>
</ol>
<div>
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<div>
I used some of the dough to make donuts, my kids attacked them at one go, I only managed to get a bite😅</div>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-33318071601540734272020-07-10T15:54:00.005+08:002020-07-10T15:54:54.519+08:00Stir Fry Chicken Over RiceEasy dish and can be a dish when you need to clear your fridge, ingredients used as per your preference :)<br />
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<br />
Source: <a href="https://www.instagram.com/p/CBjy4SXju38/">HERE</a> with my own adjustment to feed my family of 4<br />
<br />
What you need:<br />
<br />
For rice:<br />
<br />
4 portions cooked rice<br />
4 eggs, beaten<br />
1 tsp garlic powder<br />
4 shallots, peeled and sliced thinly<br />
drizzles of fish sauce, drizzles of dark sweet soy sauce, few pinches of salt, few dashes of pepper, a pinch of chicken stock powder<br />
sesame oil<br />
<br />
For chicken:<br />
<br />
500g chicken breast, diced, marinate in egg white, salt and pepper, set aside for 15mins<br />
6 cloves of garlic, peeled and finely chopped<br />
some cabbage, cut (the only vegetable I had in my fridge LOL)<br />
some shitake mushroom, sliced<br />
some water<br />
1tsp sesame oil<br />
1tsp fish sauce<br />
1tsp oyster sauce<br />
some salt, pepper<br />
some cooking oil<br />
some corn starch diluted in water<br />
<br />
Method:<br />
<ol>
<li>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</li>
<li>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</li>
<li>To serve: Place rice on a plate and pour chicken over rice. Serve hot</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-7058785118663647342020-07-08T19:02:00.000+08:002020-07-08T19:02:05.297+08:00Sarikaya Pisang<br />
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<br />
Recipe source : <a href="https://www.instagram.com/p/CB42i3ygNL2/">HERE</a><br />
<br />
What you need:<br />
<br />
175g gula melaka, shaved (original recipe 250g but I found a little too sweet for my liking)<br />
600ml coconut milk<br />
2 pandan leaves, tie into a knot<br />
4eggs<br />
50g plain flour<br />
1/4tsp salt<br />
1/2tsp vanilla extract<br />
some bananas, use those very ripe, I used barangan<br />
<br />
Method:<br />
<ol>
<li>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</li>
<li>In another bowl, mix eggs and plain flour, stir briefly</li>
<li>Pour into cooled coconut milk mixture, stir and strain</li>
<li>Place banana slices at the bottom of baking dish / ramekins</li>
<li>Pour liquid, might add more bananas if you like</li>
<li>Steam in a preheated steamer over medium fire for about 30mins, off fire</li>
<li>Leave it in the steamer for about 15mins</li>
<li>Serve warm or chilled (I prefer the latter)</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-72779355268077259512020-07-08T16:03:00.001+08:002020-07-08T16:04:44.786+08:00Pineapple Jam Buns<br />
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A little overbaked 🤦♀️ luckily it's still soft and enjoyed by my family 😅<br />
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Okay dun laugh, it was supposed to shape something like curry puff, but look at this LOL</div>
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Recipe: <a href="https://www.instagram.com/p/B-_ssMHn2Ua/">HERE</a><br />
Easy dough to handle, nice soft and yummy<br />
<br />
What you need:<br />
<br />
500g bread flour<br />
85g sugar<br />
85g butter<br />
30g milk powder<br />
2 eggs<br />
1tsp salt<br />
12g instant yeast<br />
19-ml fresh milk<br />
beaten egg, to brush before baking<br />
butter to brush the buns after done baking<br />
<br />
Method:<br />
<ol>
<li>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</li>
<li>Remove dough from the pan and transfer to a lightly floured surface</li>
<li>Knead for a few times to release air bubbles. Make into 50g balls</li>
<li>Flatten each ball with a rolling pin and put filling at the centre. Shape as you like</li>
<li>Proof again until doubled in size about 30 to 45mins depending on the surrounding temperature, covered with damp kitchen towel</li>
<li>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</li>
<li>Remove from oven, transfer into a cooling rack and brush the tops with butter</li>
</ol>
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<br />
Can be made as plain buns and/or with filling of choice<br />
This time I made mainly with pineapple jam and custard filling<br />
<br />
Recipe for pineapple jam: <a href="http://iloveicookibake.blogspot.com/2013/02/pineapple-tarts-gong-xi-fa-chai.html">HERE</a>, and for custard<a href="http://iloveicookibake.blogspot.com/2020/06/african-gateau.html"> HERE</a><br />
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-25274145614988678112020-06-29T16:20:00.001+08:002020-06-29T16:20:26.659+08:00African GateauBaked this long time ago using my mom's recipe <a href="http://iloveicookibake.blogspot.com/2012/04/gateau-africain-4-mums-birthday.html">HERE</a><br />
<div>
This time I used another recipe</div>
<div>
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<div>
<br />
Source: <a href="http://hesti-myworkofart.blogspot.com/2013/03/african-gateau.html">Hesti's Kitchen</a> with my own slight adjustment</div>
<div>
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</div>
<div>
<br /></div>
<div>
What you need:</div>
<div>
<br /></div>
<div>
For the cake:</div>
<div>
<br /></div>
<div>
A</div>
<div>
6eggs</div>
<div>
230g caster sugar</div>
<div>
1/2tsp vanilla extract</div>
<div>
1/4tsp salt</div>
<div>
<br /></div>
<div>
B (sift together)</div>
<div>
125g plain flour</div>
<div>
50g cocoa powder</div>
<div>
1/2tsp baking powder</div>
<div>
<br /></div>
<div>
C</div>
<div>
100g unflavoured cooking oil, I used rice bran</div>
<div>
75g salted butter</div>
<div>
100g dark cooking chocolate (I used semi sweet chocolate)</div>
<div>
<br /></div>
<div>
For the custard filling:</div>
<div>
<br /></div>
<div>
200g sweet condensed milk mixed with water to make it 700ml liquid mix</div>
<div>
50g corn starch</div>
<div>
20g plain flour</div>
<div>
2 egg yolks</div>
<div>
1/2tsp vanilla extract</div>
<div>
a pinch of salt</div>
<div>
15g salted butter</div>
<div>
<br /></div>
<div>
Ganache:</div>
<div>
(for future reference, i skipped this time, and honestly, without this, the cake is already so yummy)</div>
<div>
<br /></div>
<div>
175g thickened cream</div>
<div>
175g dark chocolate, chopped</div>
<div>
50g salted butter</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<ol>
<li>Preheat steamer. If your steamer cover is not the triangular shape type, cover with clean cloth to prevent dripping</li>
<li>Prepare 20cm square pan with 7cm height by greasing it with butter and line with baking paper</li>
<li>In a pot over medium low fire, heat C until melted and mixed well. Don't let it boil. Set aside</li>
<li>Using a mixer on high speed, cream A until pale and thick</li>
<li>Add in B mix gently using low speed</li>
<li>Add in C and fold gently using spatula</li>
<li>Pour batter into the prepared pan, and put in the preheated steamer</li>
<li>Steam for 45mins over medium fire (if the fire is too big, the surface of the cake will be uneven)</li>
<li>Check using skewer and test if it's fully cooked</li>
<li>Remove from steamer, and transfer from the pan to cooling rack. Let cool completely</li>
<li>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"</li>
<li>When the cake is cooled, cut horizontally into 2 or 3 parts (I only cut into 2parts)</li>
<li>Spread the cooled custard on 1 part of the cake, and cover with another part</li>
<li>If you cut into 3parts, do the same one more time on top of the first two layers to form total of 3layers cake</li>
<li>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</li>
</ol>
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Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-42484222346621514842020-06-29T15:39:00.000+08:002020-06-29T15:39:04.677+08:00Prata Potato PuffsAnother easy delicious snack<br />
Thanks <a href="https://www.anncoojournal.com/prata-potato-puffs/">Anncoo Journal </a>for the recipe<br />
<br />
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<br />
What you need:<br />
<br />
5pcs frozen prata<br />
10 hard boiled quail eggs (I didn't have so I used 5 hard boiled eggs, halved)<br />
450g potatoes<br />
3tbsp curry powder (I skipped)<br />
5tbsp fresh milk<br />
1 large onion, chopped<br />
1tsp sugar<br />
1tsp chicken stock powder<br />
1 beaten egg<br />
<br />
Method:<br />
<ol>
<li>Peel potatoes and halve them, and steam for about 30mins until soft</li>
<li>Mash them, leaving some chunks behind</li>
<li>Heat a little oil in a frying pan. Sautee onion with curry powder, if using, until onions are soft</li>
<li>Add in potatoes, milk, sugar, chicken stock powder. Stir well. Dish up and leave to cool</li>
<li>Thaw frozen prata slightly until it can be folded. Dab your hands with flour to prevent the prata from sticking</li>
<li>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</li>
<li>Place prata puff on a lined baking tray and brush the top with beaten egg</li>
<li>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</li>
</ol>
<br />
Note:<br />
This is really yummy. It can be freezed too, and airfry before consuming<br />
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-37014362316194244192020-06-27T17:20:00.003+08:002020-06-27T17:20:48.405+08:00Nasi Bakmoi Ayam<br />
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<br />
A dish resembles chicken stew, served a little differently<br />
<br />
Recipe source: <a href="http://www.diahdidi.com/2013/11/nasi-bakmoi-ayam.html#.XvRRIygzaUk">Diah Didi</a> with my own adjustment (more to the quantity to fit 4 people and 2 meal times)<br />
<br />
What you need:<br />
<br />
500g chicken breast, boiled and diced<br />
1 taukwa, dice and deep fry until golden brown<br />
some hard boiled eggs, peeled<br />
5 cloves of garlic, peel<br />
5 shallots, peel<br />
1/4tsp pepper<br />
4tbsp dark sweet soy sauce<br />
1tsp salt<br />
1/2tsp chicken stock powder<br />
500ml water (I used the water used to boil the chicken, strained)<br />
a little oil<br />
<br />
For the prawn balls:<br />
200g deshelled prawns<br />
100g plain flour<br />
2tbsp tapioca starch<br />
2eggs<br />
2tsp salt<br />
1/4tsp pepper<br />
1/2tsp sugar<br />
oil to deep fry<br />
<br />
For the soup:<br />
1litre water<br />
3 cloves of garlic, peeled and bruised<br />
2cm old ginger, peeled and bruised<br />
2stalks spring onion, tie a knot<br />
1/2tsp chicken stock powder<br />
2tsp salt<br />
a few dashes of pepper<br />
a little oil<br />
<br />
fried onion<br />
chopped spring onion<br />
sambal belachan / dark sweet soy sauce mixed with cut chili padi<br />
<br />
Method:<br />
<ol>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-54806030687664815672020-06-22T15:25:00.001+08:002020-06-22T15:25:27.457+08:003 Ingredients Oreo CakeThis cake has been trending lately during Circuit Breaker period in Sg<br />
I finally have enough Oreo to give it a try<br />
I added Milo dalgona on top to serve like buttercream and I'm glad I did<br />
It enhances the taste of the cake. Without it, the cake would be too bland for my liking<br />
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<br />
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 :)<br />
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<br />
Recipe source:<a href="https://www.youtube.com/watch?v=sdFCd4DgjDM"> HERE</a><br />
<br />
What you need:<br />
<br />
28pcs Oreo, split the crust from the cream filling<br />
1tsp baking powder<br />
1cup fresh milk<br />
<br />
enough dalgona for topping, or any chocolate ganache of your choice (optional)<br />
<br />
Method:<br />
<ol>
<li>Butter a 6inch pan and add in baking paper over it</li>
<li>Heat a steamer. If your steamer cover is not the triangular shape, wrap it with clean kitchen cloth</li>
<li>In a blender, add in Oreo crust, baking powder and milk. Blend until smooth</li>
<li>Add in the cream filling and blend a little more until mix completely</li>
<li>Pour batter into the pan and steam for about 45mins over medium high fire until skewer test comes out clean</li>
<li>Let cool on a cooling rack and spread dalgona over it if preferred</li>
<li>Keep in the refrigerator and transfer to room temperature about 15mins before serving</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-83843741973164717392020-06-21T16:00:00.002+08:002020-06-21T16:00:33.789+08:00Tahu Goreng MedanNice and refreshing medan style salad :)<br />
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Recipe is from<a href="https://www.instagram.com/p/B-geQ2Ul08k/"> HERE</a> with my own adjustment<br />
<br />
What you need:<br />
<br />
For the sauce:<br />
(seasoning for the sauce depending on the sweetness of the pineapple)<br />
Blend into paste: 5 cloves of peeled garlic, 5 cut large chilis with seed and 2 red bird eye's chilis with seed<br />
1 honey pineapple, peel and discard the eyes, blend into smooth paste<br />
100g gula melaka<br />
125ml water<br />
1tbsp dark sweet soy sauce<br />
1.5tsp salt<br />
2tsp sugar<br />
1tbsp juice of lemon / lime<br />
<br />
2 taukwa, cut according to preference, fry until golden brown<br />
Lettuce, iceberg or baby romaine suits the most to me, wash and tear<br />
Blanched beansprouts<br />
Japanese cucumber, wash and cut<br />
Peeled steamed potatoes, cut<br />
Fried onion<br />
Prawn crackers<br />
<br />
Method:<br />
<br />
For the sauce:<br />
<ol>
<li>Boil water and gula melaka until sugar melted, strain and pour back into the pot</li>
<li>Add in just the juice of the pineapple and bring to boil</li>
<li>Add in dark sweet soy sauce, salt and sugar, stir well</li>
<li>Add in the remaining of the pineapple, followed by the blended paste, stir well until boiling</li>
<li>Add in juice of lemon / lime, stir and off fire. Let cool completely and keep in the fridge</li>
</ol>
To serve, arrange lettuce, tofu, cucumber, potatoes and beansprout on a plate<br />
Pour over sauce with a ladle, sprinkle with fried onion and add prawn crackers<br />
<br />
Note:<br />
I like this dish to be served chilled, with the potatoes and tofu warm<br />
<br />
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-18978525041222636892020-06-19T16:26:00.006+08:002020-09-19T12:34:35.645+08:00Ayam Percik KelantanCooked this once quite sometime back. It's <a href="http://iloveicookibake.blogspot.com/2013/04/ayam-percik-kelantan.html?m=0">THIS</a><br />
Needed to retry as it didn't turn out as I wanted to be. Perhaps next time<br />
<br />
This time using another recipe from <a href="http://vivianpangkitchen.blogspot.com/2013/04/ayam-percik-grilled-chicken-mff-kelantan.html?m=1">HERE</a> with my own adjustment as my kids do not fancy anything spicy😅<br />
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What you need:<br />
<br />
1 whole chicken, discard the head and the feet, also the excess fat and chicken, and spatchcock it<br />
400ml coconit milk<br />
1 stalk of lemongrass, bruised<br />
<br />
1tbsp tamarind paste, remove the seeds<br />
2tsp salt<br />
1/2tsp pepper<br />
2tsp sugar<br />
<br />
Blend into paste:<br />
6 cloves of garlic, peeled and halved<br />
6 shallots, peeled and halved<br />
a big thumb size ginger, peeled and cut<br />
1 stalk lemongrass, chop<br />
1cup water<br />
<br />
Method:<br />
<br />
<ol>
<li>Rub paste all over the chicken and place in a wok or pot. Leave it for at least 30mins</li>
<li>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</li>
<li>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</li>
<li>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</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-89443163432525118642020-06-17T11:21:00.002+08:002020-06-17T11:21:39.517+08:00Oven Baked Pork Chops<br />
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<br />
Recipe is from <a href="https://www.recipetineats.com/oven-baked-pork-chops-with-potatoes/">recipetineats</a> with my own adjustment, and I didn't add in potatoes<br />
<br />
What you need:<br />
<br />
For the rub:<br />
2tsp worcestershire sauce<br />
4tbsp ketchup<br />
3tbsp light soy sauce<br />
5tbsp brown sugar<br />
2tbsp olive oil<br />
2 cloves of garlic, minced<br />
4tsp apple cider vinegar<br />
<br />
800g pork loin (ideally is bone in as it's juicier, but I didn't have it), sliced to 200g each<br />
If want to add potatoes, it'll be 800g baby potatoes, salt, pepper and 1tbsp olive oil<br />
<br />
Method:<br />
<ol>
<li>Preheat oven to 220degC </li>
<li>Those adding potatoes: Toss potatoes in a tray with olive oil, salt, pepper and bake for 15mins</li>
<li>Mix the rub in a small bowl</li>
<li>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)</li>
<li>Reserve the remaining rub for basting later</li>
<li>Take the tray from the oven, Push potatoes to one side, if there's any. Place pork chops and bake for 15mins</li>
<li>Take the tray from the oven. Switch oven to grill / broil mode</li>
<li>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</li>
<li>Take out the tray from the oven, spoon some juice on the tray and dab it on the pork chops</li>
<li>Put back in the oven and continue grilling for 2 to 3mins, this is to get the best color and flavor</li>
<li>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!)</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-38452176022177843612020-06-14T13:42:00.003+08:002020-06-14T13:42:33.389+08:00Pisang gapit<div>
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Recipe source: <a href="https://www.instagram.com/p/CBUCGJZFeGn/">Susi Agung</a> with my own adjustment<br />
<div>
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<div>
What you need:</div>
<div>
<br /></div>
<div>
10 very ripe saba bananas</div>
<div>
about a tbsp of butter</div>
<div>
<br /></div>
<div>
Sauce:</div>
<div>
250ml coconut milk</div>
<div>
50g gula melaka</div>
<div>
1/2 tbsp sugar</div>
<div>
1/4tsp salt</div>
<div>
1 pandan leaf, tied into knot</div>
<div>
1tbsp corn starch, dilute with a little water</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<ol>
<li>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</li>
<li>Peel bananas, flatten them with chopping board</li>
<li>Heat butter in a pan, cook bananas until golden brown on both sides</li>
<li>Place on a serving plate and drizzle enough sauce</li>
<li>Can be served either warm or chilled</li>
</ol>
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Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-88286887200098709482020-06-14T11:38:00.000+08:002020-06-14T11:38:01.878+08:00Strawberries Sando Japanese fruity sandwich. We're obsessed by it after having them a couple of times from Family Mart<br />
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Recipe source: <a href="https://www.instagram.com/p/B_3vMDUgefU/">Honeybeesweets</a><br />
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For the whipping cream filling:<br />
200ml whipping cream<br />
30g icing sugar, sifted<br />
125g mascarpone cheese<br />
1tsp vanilla extract (my addition)<br />
<br />
some slices of bread<br />
fruits of your choice, I used strawberries<br />
cling wrap<br />
<br />
Method:<br />
<ol>
<li>Whip cream and sugar until soft peak, about 5mins on medium speed</li>
<li>Add in mascarpone cheese and vanilla, and whip on low speed for 30 secs until well mixed</li>
<li>Refrigerate for about 1hour </li>
<li>On a slice of bread, spread cream. Top with fruits, and cover with more cream</li>
<li>Cover with another slice of bread. Tighten the sides and wrap with cling wrap</li>
<li>Cut diagonally before serving</li>
</ol>
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Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-73852879681507881672020-06-10T19:25:00.002+08:002020-06-10T19:25:55.945+08:00Beef BurgerI don't fancy any burger with beef patties. So this is a dish for the family but me LOL<br />
Very good review from them, will stick to this recipe<br />
Not exactly a recipe actually, as <a href="https://www.recipetineats.com/">Nagi from recipetineats</a> said, the best hamburger recipe is made with nothing more than beef, salt and pepper. It's that simple, indeed!<br />
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Recipe source: <a href="https://www.recipetineats.com/hamburger-recipe/">recipetineats</a><br />
<br />
What you need:<br />
<br />
For the patties:<br />
1kg minced beef with 20%+ fat<br />
salt, black pepper<br />
3 onions, peeled and sliced into rings<br />
some butter to pan fry<br />
cheddar cheese slices<br />
<br />
soft burger buns<br />
romaine lettuce<br />
sliced tomatoes<br />
any sauce of your choice: ketchup, chili sauce, mayo, mustard, honey mustard, anything you like<br />
relish / sliced cucumber pickles will be nice add ons (I didn't have any)<br />
<br />
Method:<br />
<ol>
<li>Separate beef to 150g each patty</li>
<li>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</li>
<li>Heat 1tsp butter and stir fry onion until soft, fragrant and brown caramelized. Transfer into a plate</li>
<li>In the same heavy based skillet, add a little bit more butter, let it heat up until smoky</li>
<li>Place patties and cook until deep brown with crust for about 2mins. Do not press! (to maintain the juiciness of the patties)</li>
<li>Flip and cook for another minute. Add sliced cheese on top, cover the pan and let cook until cheese melted, not more than 1minute</li>
<li>Cut soft burger buns into 2 horizontally and lather butter on both sides</li>
<li>Place them on a pan, butter side down, and pan fry until golden brown</li>
<li>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</li>
<li>I also used halved cherry tomatoes and fried egg with runny yolks (regretted not taking pics of this, next time I will LOL)</li>
<li>Didn't have any relish or pickles was my other regret, must be more prepared next time :P</li>
</ol>
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<br />Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0tag:blogger.com,1999:blog-7293670536343039075.post-77461764456487750062020-06-10T18:38:00.003+08:002020-06-10T18:38:59.983+08:00Salted Vegetable Chicken SoupEasy, delicious heartwarming soup. Originally used duck, mine was chicken<br />
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Source: <a href="https://www.youtube.com/watch?v=AiGlBVMHah0&list=WL&index=11&t=0s">SpicenPans</a> with my own adjustment<br />
<br />
What you need:<br />
<br />
500g chicken bone<br />
500g chicken breast<br />
a pot of water<br />
200g salted vegetables (without leaves), washed and cut into 4parts<br />
200g salted vegetables (with leaves), washed and cut into 4parts<br />
3 medium tomatoes, quartered<br />
80g old ginger, skin on, washed and lightly pounded<br />
2 bulbs garlic, peeled<br />
3 sour plum with 3tbsp of the juice, mashed with fork<br />
1tbsp white peppercorn<br />
1tbsp chicken / mushroom stock powder<br />
1tsp salt<br />
2tbsp sugar<br />
<br />
Method:<br />
<ol>
<li>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 </li>
<li>Put white peppercorn, garlic and ginger into a soup bag</li>
<li>In a soup pot, put the soup bag, chicken, salted vegetables, tomatoes, sour plum</li>
<li>Add in water enough to cover all ingredients in the pot</li>
<li>Add in chicken stock powder and stir</li>
<li>Bring to boil, after boiling, lower down fire to low and let simmer for 1.5hour, covered</li>
<li>Check the taste and adjust accordingly. For me, I added salt and sugar</li>
<li>Let cook for another 15mins over high fire and off heat</li>
</ol>
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Alicehttp://www.blogger.com/profile/12208221416697713199noreply@blogger.com0