Sunday, September 27, 2020

Spaghetti Brulee




Source: HERE with my own modification
The kids watched the video and said, please cook this😂

What you need:

For spaghetti bolognaise:
300g pasta, cooked as per instructed in the packaging
2 cloves of garlic, peel and mince
1 small onion, peel and chop
300g minced beef, mix in with a bit of tapioca starch and tomato ketchup
400g spaghetti sauce (I used Prego)
2 tbsp sugar
1 tsp dried parsley (or oregano)
50g shredded cheddar cheese
200ml water
1tbsp butter

For bechamel sauce:
4 cloves of garlic, minced
2 tbsp butter
450ml fresh milk
3 tbsp plain flour
150g shredded cheddar cheese
1 tsp chicken stock powder
1/2 tsp pepper

Method:
  • 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
  • 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
  • Place spaghetti bolognaise in a baking pan, and pour bechamel sauce over
  • 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
  • Serve warm with sprinkle of parmesan cheese and dash of tabasco






Saturday, September 19, 2020

Tori Baitan Udon

 Very simple, hearty and satisfying dish loved by my family😊



Source: HERE with my modification

What you need:

For the chicken balls:
300g minced chicken
5pcs oyster mushroom, minced
2stalks spring onion, chopped
1tsp salt
1tsp mushroom stock powder
4tbsp tapioca starch
4tbsp light soy sauce

For the soup:
4 cloves of garlic, peeled and bruised
1tbsp cooking oil
1.5L water
2tsp salt
1tsp chicken stock powder
1/2 tsp pepper
4tbsp tapioca starch diluted with a little water
carrot, peel and slice

udon, prepare as per the package instruction
chopped fried garlic
chopped spring onion

Method:
  • For the chicken balls, mix all ingredients and taste test by making one small ball and boil until cooked
  • 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
  • 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
  • Just before serving, place udon in a bowl, add chicken balls, pour soup over it. Sprinkle with fried garlic and spring onion. Serve hot



Sunday, September 6, 2020

Nasi Uduk Set (Coconut Rice Set)

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
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




What you need:

For the rice:
4cups of rice (the rice cup)
2 lemongrass, lightly bruised
2 pandan leaves, tied into knot
5 salam leaves (Indonesian bay leaves)
2.5tsp salt
enough coconut milk (I mixed about 150ml coconut cream and water)

For the tempe orek:
1 tempe, diced
8 shallots, peeled and halved
5 cloves of garlic, peeled and halved
5 red chilis, deseed and cut
2 red bird's eye chilis, deseed and cut
1 tomato, quartered
5 lime leaves, torn
salt, sugar, dark sweet soy sauce
cooking oil

For sambal petai:
1/2 pack of petai, halved
100g red chilis, deseed and cut
2 red bird eye's chilis, deseed and cut
50g shallots, peeled and halved
salt, sugar
1tbsp juice from sliced large lime
cooking oil

For omelette:
4 eggs
4 pinches of salt
cooking oil

For crispy silver fish:
a pack of silver fish
few tbsp of plain flour
cooking oil

For fried wings:
some chicken wings, cut into 2 (I separate the drumlettes)
crispy fried chicken premix flour
water
cooking oil

Method:

For coconut rice:
  • Mix all ingredients into a rice cooker pan and cook just like cooking normal rice
For tempe orek:
  • Heat oil in a pan and fry tempe until golden brown, dish out and set aside
  • Blend shallot, garlic, chilis and tomato and some cooking oil to a smooth paste
  • Sautee the paste until fragrant, adding the lime leaves
  • Add salt, sugar, dark sweet soy sauce, mix well. Add a bit of water if it's too dry (I didn't add)
  • Dish out and serve
For sambal petai:
  • Blend shallot and chilis, cooking oil to a smooth paste
  • Sautee the paste until fragrant, add in petai, salt and sugar, cook until petai softened, but not too soft either
  • Drizzle lime juice, stir well and off fire
For omelette:
  • 4 eggs, lightly beaten mix with 4 pinches of salt
For crispy silver fish:
  • Wash silver fish and dry over kitchen towel, toss in plain flour to make a thin coating
  • Heat oil (medium fire) and fry until golden brown and crispy
For crispy fried wings:
  • 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




Besides just assembling them on a plate, I did some Indonesians usually call 'Nasi Kucing', famous in Yogyakarta (Central Java), Indonesia
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
Why it's called 'Nasi Kucing' (cat rice), cos usually the serving size is small. They call bigger portion as 'Nasi Singa' (lion rice)
Don't ask me what is the connection between cat and lion with the food serving size🤣

I used my coconut rice though, cos why not LOL, add in tempe orek and sambal petai
Added my yummy crispy silver fish and potato I bought from my talented friend
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 😅)
Somehow with the banana leaf wrap, the dish looks yummier, and the taste too😊


See, it looks much more appetizing using banana leaf, and it does enhance the taste too😋



See what I mean about my wrapping skill😅


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
Lots of work, but it really is worth it! I will still make it again and again in the future, probably adding different dishes😀







Fried Rice with Chinese Sausage

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



What you need:

4portions of overnight rice, cold
a few handful of frozen vegetables of your choice
1 onion, peeled and chopped
2 cloves of garlic, peeled and minced
4 eggs, lightly beaten
1 chinese sausage, sliced
1 big fish cake, sliced
1tbsp sesame oil
1tbsp oyster sauce
2tbsp light soy sauce
1tbsp margarine
1/2 tsp mushroom stock powder
dashes of salt, pepper
a little cooking oil to sautee 

Method:
  • Heat margarine in a wok, scramble egg until the doneness you preferred, scoop out and set aside
  • 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
  • Using the same wok, heat cooking oil and sautee garlic and onion until fragrant. Add in fish cake and frozen vegetables, cook until softened
  • Add in rice, oyster sauce, light soy sauce, mushroom stock powder, salt, pepper, stir well 
  • Add in chinese sausage and scrambled egg, toss well
  • Serve immediately



Tuesday, September 1, 2020

Alpukat Kocok (Whipped Avocado)

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👍


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It's really simple to make this. You just need a ripe avocado, crushed ice and topping you like

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

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

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👍


Friday, August 28, 2020

Wanton - In Chili Oil & Deep Fried

Another recipe using minced pork and prawn paste. I previously made using a recipe just using minced chicken HERE and another one using a combination of minced chicken and prawns HERE





What you need:

enough wanton skin

For the filling:

350g minced pork
150g ready to use seasoned prawn paste
chopped of 1 big carrot
1stalk of spring onion, chopped
2tbsp chopped garlic
1tsp salt
1tbsp light soy sauce
1tbsp sesame oil
a pinch of pepper

Method:
  • In a big bowl, mix together all filling ingredients until fully incorporated
  • Make wantons by put 1tsp of filling at the center of a wanton skin and fold according to your preference
  • Deep fry until golden brown or boil in a pot of chicken stock until cooked and drizzle chili oil just before serving

I made the same chili oil mix as the one I did before, recipe is HERE

Note:
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



Sunday, August 16, 2020

Corn Dog

My kids LOVE corn dog, particularly those with mozzarella cheese filling, so I omitted the sausage
My first try making them at home
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
Pardon the not perfect shape (this is so me LOL) 
But the texture is very good, a little bland in taste need some seasonings added IMO
Well, tomato ketchup, mustard and/or chili sauce really help
Oh and dun follow me using satay sticks, that definitely is not strong enough. Next time I will use wooden chopstick LOL


Source: HERE

What you need:

some mozzarella sticks
some thick bamboo sticks (or wooden chopsticks)

Batter:
240g plain flour
1/4tsp salt (next time I will add to 1/2tsp)
45g sugar
1 egg
240ml fresh milk
some breadcrumbs
enough cooking oil for deep frying

ketchup
mustard
chili sauce

Method:
  1. Pierce mozzarella cheese with the sticks, set aside
  2. Pour breadcrumbs on a plate
  3. Prepare batter by mixing flour, salt, sugar, egg and milk. Stir until well mixed
  4. Pour the batter into a tall glass
  5. Heat oil in a pan wide enough to fit the sticks
  6. Dip mozzarella cheese sticks into the glass filled with batter and immediately transfer to the plate with breadcrumbs
  7. Roll it so it's coated with breadcrumbs thoroughly. Press gently to firm up the shape
  8. Immediately put in the hot oil (make sure it is hot, otherwise the cheese will ooze out and oil will start to splatter)
  9. Deep fry over medium fire for about 3mins make sure you roll around so all sides will be evenly browned
  10. Serve with ketchup and mustard, chili sauce too







Thursday, August 6, 2020

Deep Fried Meat Balls aka Baso Goreng - Another Recipe

There 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


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Source: HERE with my own modification

What you need:

250g minced pork
200g minced prawn
50g tapioca starch
2 egg whites (about 60g)
2 cloves of garlic, peeled
2 shallots, peeled
salt, pepper, sugar
1tbsp light soy sauce
oil for deep frying

Method:
  1. In a food processor, blend garlic, shallot, egg whites, light soy sauce and tapioca starch until well mixed
  2. Add in pork and prawn and mix well
  3. Add in salt, pepper, sugar, mix
  4. In a pot or wok, heat oil enough for deep frying
  5. Deep fry one small ball to check the taste. If it's ok, continue shaping them to balls and deep fry until golden brown


Sunday, July 19, 2020

Mi Goreng Tektek

The 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




Recipe source: HERE with my own adjustment

What you need:

Blend together:
4 cloves of garlic, peeled and minced
4 candlenuts, chopped
2tsp dried shrimp, soaked in warm water for 15mins
dashes of pepper
2 large red chilis, if want to have some spiciness (I skipped)
a little cooking oil

300g chicken breast, season with salt and pepper and fry until golden brown on both sides, shredded
a pack of pork balls, sliced
4eggs, lightly beaten
300g dried egg noodles, cook as directed
about 1/8 part of small cabbage, sliced thinly
a pack of chye sim, chopped
2 stalks of spring onion, chopped
5tbsp dark sweet soy sauce
1tsp chicken stock powder
2tsp salt
1.5tsp sugar
some water

To serve with:
fried onion
pickled veggies
sambal
crackers of your choice

Method:
  1. Heat oil in a wok and sautee blended paste until fragrant
  2. Put aside and add in eggs, stir until cooked
  3. Add in pork balls and vegetables, a little water, cover the wok and let it cook until vegetables wilted
  4. Add in chicken and seasonings. Stir well 
  5. Serve with garnishes




Saturday, July 18, 2020

Roti Sisir

Nice buttery fragrant soft fluffy, easy to handle dough too :)




Recipe: HERE

What you need:

60ml lukewarm water
2.5tsp instant yeast
2tbsp sugar
***Mix all three ingredients in a glass cup, stir and leave it for about 15mins til foamy (means the yeast is active)

350g bread flour
50g sugar
1tbsp milk powder
1 egg
70ml cold fresh milk
50g butter, room temperature
1tsp salt

Brush mixture:
1tbsp honey
1tbsp butter
1tbsp fresh milk
***Mix all three ingredients well

Method:
  1. In a breadmaker pan, add in egg, milk, salt, followed by flour, sugar and milk powder
  2. Lastly add in yeast mixture
  3. Start dough function and let the machine does its job of kneading
  4. After kneading done, let it proof for 15mins and remove from the pan
  5. On a lightly floured surface, place the dough and divide into balls of 35g
  6. Leave it for 10mins, covered with clean damp cloth
  7. 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)
  8. Take one ball, flatten using a roller, start from middle upwards, and middle downwards, until it reaches the thickness preferred, about 3/4cm
  9. Fold into half circle and seal the ends together. Place in the pan, sealed part down
  10. Do the same to the remaining balls, place them side by side in the pan, not too tight together
  11. Cover with a clean damp cloth and leave to proof for about 45mins til doubled in size 
  12. 20mins into the end of the proofing time, start preheat the oven at 180degC
  13. Brush the top of the dough with fresh milk, and bake for 25mins until golden brown
  14. While it's still hot and still in the pan, brush the top with the brush mixture
  15. Leave it for about 10mins and transfer into a cooling rack

I used some of the dough to make donuts, my kids attacked them at one go, I only managed to get a bite😅





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

Method:
  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
4eggs
50g plain flour
1/4tsp salt
1/2tsp vanilla extract
some bananas, use those very ripe, I used barangan

Method:
  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

Method:
  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:

A
6eggs
230g caster sugar
1/2tsp vanilla extract
1/4tsp salt

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

C
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

Ganache:
(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

Method:
  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

Method:
  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

Note:
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
2eggs
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

Method:
  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)

Method:
  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

Method:

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

Note:
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

Method:

  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

Method:
  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

Sauce:
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

Method:
  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





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