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
crackers of your choice

  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

  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

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

Wednesday, July 8, 2020

Sarikaya Pisang

Recipe source : HERE

What you need:

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

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

Pineapple Jam Buns

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

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

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

What you need:

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

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

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

Recipe for pineapple jam: HERE, and for custard HERE


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