Tuesday, February 28, 2012

Indonesian Mud Kueh (Kue Lumpur)

I don't know why it's called 'mud' kueh, it doesn't taste like mud for sure LOL
This traditional delicacy is really delicious, sweet, soft and moist kueh you must try :)
Very easily found everywhere in Indonesia, but not here in Singapore
The recipe I used here is a keeper, close to the authentic ones, if not better :)

Recipe is from Ricke's site

What you need:

200g potatoes, steamed, peeled and mashed

250ml water
75g margarine
150g plain flour
125g caster sugar
1/4 tsp salt
1/4 tsp vanilla essence

6 eggs
200ml coconut milk, boil with 2 pandan leaves, let cool
200ml fresh milk

Topping: enough raisins

Bring to boil water and margarine, stir continuously
Lower heat, add in plain flour, stir til smooth (not stick to the wall of the pot), off heat
Add in sugar, salt and vanilla, mix well
Transfer to a bigger container, add in mashed potatoes, stir well til fully incorporated, let cool
With a mixer on low speed, add in eggs one at a time til the batter is smooth and not lumpy
Add in coconut milk and fresh milk gradually
Heat up snack maker, pour the batter (3/4 full) on each mould, cover and let cook until it's half cooked
Sprinkle with raisins. Cover and let cook til the surface is not wet, means fully cooked
Remove with mini rubber spatula

If no snack maker, you may use muffin pan and bake in the oven, but of course the texture will be different
You may view the picture of snack maker in my previous posting 

Tuesday, February 21, 2012

Indonesian Style Chicken Mushroom Noodle & Another Award

Many thanks to Amelia for giving me some awards below :)
Please do hop on her wonderful blog, talented hands she has and she's really great in expressing in poems too :)

This award below is from a Hungarian food blogger and passed to Amelia :)

And this cute one below is in Russian :)

Now, this is the noodle I cooked for quite sometime and just forgot to post

Recipe is from Sajian Sedap with a slight modification and I used egg noodles instead of spinach noodles

What you need:

600g noodles, perpare as directed

2 cloves of garlic, crushed
1/2 large onion, finely chopped
1cm ginger, finely chopped
250g chicken breast, small diced
100g button mushroom, cut
2 tbsp oyster sauce
1 tbsp dark sweet soya sauce (kecap manis)
1/2 tsp salt
1/4 tsp pepper
200ml water
1/2 tbsp sago flour / tapioca starch and 1 tbsp water (as thickener)
1 stalk of spring onion, finely chopped
1/2 tsp sesame oil
2 tbsp cooking oil to sautee

To mix with the cooked noodles before serving:
light soya sauce, oil which has been used to fry chicken skin, salt and pepper

Heat pan with cooking oil. Sautee garlic, ginger and onion til fragrant. Add in chicken. Mix til change color
Add in mushroom, mix well. Add in oyster sauce, kecap manis, salt, pepper, mix well
Pour in water, let boil and thicken with sago flour mixture, let it boil again, add in sesame oil and spring onion, mix well
Arrange the cooked noodles which has been mixed with the soya sauce mixture on a serving plate, and pour chicken mixture on top
Best eaten with clear chicken soup with leafy green vegetables and chilli sauce

Friday, February 17, 2012

Steamed Chocolate & Pandan Brownies

Yum yum yum... that's the only description I can think of when I sank my teeth in this moist brownies :)
And after that, the only think I could think of was to sink my teeth into it again and again LOL

Recipe is from Ricke's site with slight modification

What you need:

6 eggs
200g sugar
1 tsp ovalette
1/2 tsp salt
150g plain flour
20g milk powder
20g corn flour
1 tsp baking powder
1 tsp vanilla essence
100g cooking oil
100g white chocolate, chopped
50ml thick coconut milk + 2 tbsp pandan juice + 1 tsp pandan paste
  1. Heat up steamer and wrap the cover with clean cloth
  2. Grease 20cm round pan, lay baking paper on top and grease again on top of the baking paper
  3. Heat up coconut milk til warm only, off heat, add white chocolate, mix well til chocolate melts and well mixed with coconut milk, add in oil, set aside
  4. Sift all ingredients B together
  5. Beat A on high speed til doubled in volume, thick and pale (ribbon stage). addin B mixture in low speed
  6. Scoop 1/3 of the batter, add in C mixture, mix well and put back to the remaining batter and fold in gently
  7. Scoop half of the batter, mix with enough chocolate emulco
  8. Pour pandan batter into the pan, steam 15minutes, pour in chocolate batter, steam 30minutes (all on medium heat) 
  9. After cooked, immediately take out from the pan, let cool
  10. After cooled, spread the top with chocolate ganache (I used nutella) and sprinkle with grated cheese
Really yummy!!! These are the reasons I can think of why one cannot enjoy this brownies: one doesn't like pandan and/or chocolate, one doesn't like cakes. No other reason - period :)

I'm posting this for Sweets For A Saturday #57

Wednesday, February 15, 2012

Indonesian Style Stewed Pork In Soya Sauce (Bakmoy)

Hope everybody had a great time yesterday on Valentine's day :)
I & my family never really celebrate this special day, for we think everyday is always about celebration on its way :)
Nevertheless, I thought I should do something, so I did, for dinner yesterday :P

It's just a normal plain white rice in heart shape and decorated with tomato ketchup, accompanied by homemade chicken nugget, also in heart shape :)
Simple thing it was, but it did manage to bring broad smile to my kids and DH's face
It's more than enough to me :)
Perhaps next year I'll do something fancier :)

Now, sharing another mummy's recipe
One of my childhood dish my mum always cooked :)

We Indonesians call this dish 'bakmoy'
It's actually stewed pork with prawns, eggs and tofu in sweet soya sauce
I love it, the kids love it, too bad it's not into DH's liking

What you need:

5 cloves of garlic, crushed
200g pork loin / pork block
4 eggs, hardboiled
3 blocks of firm tofu, diced and fried til golden brown
100g shrimps / 15pcs prawns, peeled, deveined and cut into 2
dark sweet soya sauce (kecap manis), salt, pepper, a little sugar
enough water and enough cooking oil
  1. Boil a pot of water with pork til cooked thoroughly
  2. Remove pork and dice
  3. Heat oil on pan and sautee garlic til fragrant
  4. Add in pork, prawns, eggs followed by water and seasonings, stir well, simmer til pork becomes soft and eggs become brown (approximately 30minutes)
  5. Add in fried tofu and, cook on high heat til boiling, off heat
  6. Serve hot with a plate (or more LOL) of rice

Saturday, February 11, 2012

Banana Choco Cheese English Muffin

This month's LBT's 13th challenge, english muffin
Not a typical muffin in general, it's more to bread kind
I honestly doesn't really fancy this type of muffin, I find the texture is too ruberry, and not sure about my family
The kids always skip this muffin everytime we have McD breakfast, they still opt for omelette, pancake and hashbrown
So I decided to make just enough for one time consumption
Surprisingly, we like my version (ahem... LOL)
Abby loves it with nutella or strawberry jam, Ian likes it with butter and chocolate rice
I personally prefer it with jam, so does DH

The pic below, taken with my Blackberry phone since the camera is resting, is my muffin, Indonesian style LOL, really yummy
Indonesians really love the combination of banana, chocolate and cheese. Since I happened to have king banana, the sweetest banana of all which is very difficult to find here in Singapore, I made full use of it :)

Recipe is from with slight modification I made

What you need:
(below is only 1/3 of the original recipe)

80ml fresh milk
8g white sugar
2g dry yeast
80ml lukewarm water
15g melted shortening
150g all purpose flour
100g bread flour
2g salt
enough cornmeal (it can be replaced with rice flour)
  1. Warm up milk til bubbles, remove from heat. Mix in sugar, stir til dissolves, let cool til lukewarm
  2. In a small bowl, dissolve yeast in lukewarm water, til frothy approx 10mins
  3. Combine milk and yeast mixture, shortening, half portion of the flour, and knead til smooth
  4. Add salt and the rest of the flour, knead til elastic, place in lightly greased bowl, cover and let rise
  5. Punch down, roll til 1/2 inch thick, cut round with large round cookie cutter, sprinkle waxed paper with cornmeal, set the rounds on this, dust the top with cornmeal too, cover and let rise for 1/2 hour
  6. Heat greased griddle, cook each side til golden brown (medium heat), Keep all baked muffins in warm oven til all cooked
  7. Allow to cool, place in plastic bag for storage
  8. To consume, poke all around the side with fork and open it up, put in a toaster for awhile and use filling as desired
English muffin typically served with bacon/meat patties, sunny side up and melted cheese
But if you prefer sweet version, jam is used most of the time

Btw, I was totally forgotten to post the previous month of LBT #12 challenge, which was its first anniversary
Birthday cake was the challenge and I did a simple one with fondant
I can only do simple one, anyway hehehe....
Had short term memory loss, I put the fondant decorated cake in the fridge, while knowing fondant biggest enemy is refrigerator wew....
So, pardon the melting fondant on the cake :(
Cake was chocolate cotton cake I made before

Tuesday, February 7, 2012


A big thank you for the awards from wonderful bloggers... I am feel so greatly honoured! Thank you :)

Above is Versatile Blogger award is from Joyce from Kitchen Flavours

And another award above is Liebster Blog award
(Liebster is German and it means "favorite")
I'm passing these two awards above to these fabulous blogs below...

Do hop on their fab blogs, I have many recipes on my ever long waiting list from them :)

Monday, February 6, 2012

Stir Fry Scallop, Mushroom & Brocolli

My last post of my festive season dish :)

What you need:

frozen scallops, thawed
dried shitake mushroom, soaked til soft
brocolli, cut 
3 cloves of garlic, crushed
shaoxing wine, oyster sauce, sesame oil, salt, pepper, a little sugar, a little water, a little cooking oil
  1. Heat up cooking oil on a pan, sautee garlic til fragrant
  2. Add in scallops, stir til cooked, followed by mushrooms, stir well
  3. Add in shaoxing wine, oyster sauce, salt, pepper, sugar and water, stir well
  4. Add in a few drops of sesame oil followed by brocolli, stir well on high heat
I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Sunday, February 5, 2012

Tiger Prawns In Garlic Tomato Sauce

One more indulgence over the festive season *slurp*

What you need:

8 tiger prawns, wash and cut the tail
10 cloves of garlic, minced
5 thin slices old ginger
3 stalks of spring onion, cut small
1 large red chilli, cut
enough butter to sautee
tomato ketchup, dark sweet soya sauce (kecap manis), sugar, salt, a little water
  1. Heat up pan with butter, sautee garlic, ginger til fragrant
  2. Add in spring onion and red chilli, mix well
  3. Add in prawns, followed by the seasonings, lastly water, cook and stir well til prawns changed color completely
  4. Adjust taste, off heat and serve
Served with hot rice, who needs anything else? Yum! :)

I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Friday, February 3, 2012

Crispy Fried Fish & Stir Fry Leeks

It has been quite sometime since the last time I posted in my blog.. busy with holiday and down with flu, in fact the whole house was, started with the kids, me and then DH.
Thank God I'm fine now, only slight cough left

Now, here's one cooking I managed to make for family during festive season
Pictures were taken by my Balckberry phone since my camera was not in town at that time :)

Crispy fried fish...
This might look just like any other flour coated fish fillet, I cooked a simple one last year,  but this one is different, it's better, even though the recipe is not as simple as I thought
But it does give me the texture I like, crisp on the outside and soft juicy inside, yum!

Stir fry leeks...
I cooked this dish last year, pls click here for the recipe

Here's the recipe for the fish...

What you need:

500g fish fillet (I used sutchi fillet)
4 tbsp flour

B (batter)
2 eggs
6 tbsp potato starch
6 tbsp flour
1/2 tsp salt
some ice water
2 tbsp oil

C (marinade)
2 tbsp egg white
1 tsp salt
2 tsp potato starch
4 tsp wine
2 stalks spring onion (crushed)
1 tsp ginger juice

  1. Rinse fish. Cut into thumb sized thick pieces and pat dry (make sure it's really dry)
  2. Combine well C, then add fish pieces and set aside for around 30minutes
  3. Beat egg, and continue mixing with each of the other ingredients B, adding oil last, into a batter
  4. Coat fish with a little flour and then combine well with the batter
  5. Heat enough oil for deep frying, turn fire into low and place the battered fish into the oil one at a time, stirring to prevent them from sticking together. Deep fry over medium heat
  6. When the fish float, turn the heat up to fry further for another 30seconds til crispy. Remove and drain well
I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight


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