Showing posts with label flavouring. Show all posts
Showing posts with label flavouring. Show all posts

Thursday, December 11, 2014

Fried Fish with Soy Sauce

How easy sometimes it can be. Not always though and unless and until you decide you want easiness. Easiness by far can take place in your and my kitchen as well (Mapo Tofu & Fried Prawn Wanton)? Of course. Without a doubt when we don't feel like rolling aplenty pots and pans and we actually yearn for simplicity. Take this Fried Fish with Soy Sauce (Ikan Masak Kicap) as an example. I actually got the fish monger to clean the fish  (Yong Tau Foo) and when I returned home, I gave fish a good rinse in lime water, prior to moving on to cooking (Fish Ball Noodle Soup). Cooking basically meaning dusting fish with corn flour, rice flour and seasoned by pepper and salt, thereafter deep fried and removed from wok. Up next? Frying ginger till crispy (Thai Crispy Fish & Chilli Lime Fish) and kept aside, before making the easy sauce and this sauce, as well as fried ginger going over fried dish and spring onion garnished. Over, over. Our Fried Fish with Soy Sauce is ready (Nyonya Acar Fish & Teochew Steamed Fish).

Tuesday, November 25, 2014

Fried Prawn Wanton

Fried Prawn Wanton. My-My! Such a fab kinda crunch and munch right? I know. Fried stuffs especially on the whole? You tell me. In fact, when these wanton skin parcel filled with prawns came out from my wok, a few actually went missing immediately. Not anywhere far, but our tummy tucking actually. By themselves, or when dipped into chilli sauce prior to having a ball of a time and as many as we want till all the fried prawn wanton are over and done, perhaps within a short while, what a delight. How do we make these prawn wantons? I think I have already alerted you. In fact in my previous recipes as well (Hong Kong Wonton Noodle Soup & Chicken Wanton Soup) and this latest variety is sort of the cousin of the previous Fried Shrimp Wanton. Only that, the tedious thing for me when prawns are a concern (Mee Goreng Udang, Hokkien Hae MeeMongolian Prawns, Goan Prawn Curry, Butter Prawns & Prawn Coconut Milk)? The peeling and cleaning, especially the time taken pulling out the veins. Otherwise, all is fine with prawns though I must say we are not the biggest fans of prawns (Sichuan Prawns & Chinese Prawn Fritters). Of course, there is always the once a while and these Fried Prawn Wanton, trust me, are super yummy, super crunchy and super beautifully plated up. 

Friday, November 21, 2014

Nescafe Chocolate Cake (Eggless)

Buying ingredients is one thing, the other of course is making sure we use or finish them up. Potentially we should right? Otherwise, don't you think its such a waste to our money? I know. I in fact have been trying to finish up the box of quality cocoa powder I bought and seemingly there is no end (Eggless Molten Lave Cake, Chocolate Genoise & Cocoa Butter Cake). Greedy me actually. Instead of buying a small box, me the hero bought a big box. Henceforth, I am like racing in finishing it up and thank god, I decided to let go of the brakes towards this Nescafe Chocolate Cake (Milo Cake Eggless). But instead of getting excited again by buying coffee, I told myself. What the hack. I will make do with Nescafe which is by our favorite coffee brand. Not at all a regret. Nothing in fact was regrettable. Obviously, Nescafe instead of coffee, plus cocoa powder (Chocolate Cheesecake, Marble Cake & Chocolate Rum Tart) and the rest of the ingredients listed below for this eggless cake (Eggless Mandarin Orange Cake). Nescafe Chocolate Cake? Like a dark knight splendid attractiveness. Coffee and cocoa in one, super moist (Easy Banana Bread, Traditional Butter Cake & Sujee Cake) and vanilla scented winning eggless cake. 

Wednesday, November 12, 2014

Thai Style Eggplant

Eggplant, aubergine or brinjal. All from the same family tree right? Except maybe their shapes and sizes and at times, color code as well. Eggplant in fact is a favourite in my house for all sorts of dishes, including in curries as well (Nadan Meen Curry). In fact, I can go on and on and speak about eggplant, but potentially it will be best I stick to this recipe for the day. Thai Style Eggplant. Thai cuisine and Nava K (Vegan Tom Yum Soup, Thai Fried Chicken & Lamb Massaman Curry)? Pretty much says it all and after,  and Thai Style Eggplant basically is fried eggplant in a spicy, tangy and kaffir lime leaves scented attractive gravy/sauce. Oh, a vegetarian variety too (Bengali Begun Bhaja, Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry).

Sunday, October 19, 2014

Mango Kulfi

The second round of me making ice cream (Nescafe Ice Cream) and specifically these rich, creamy and super attractive Mango Kufli, aka Indian ice cream. Damn and darn tempting and absolutely a temptation right? I know. Of course. I made, so I must blow my own trumpet. Just kidding. Regardless, since I don't owe any kulfi moulds, I was supported by cup cake cases. Not a bad idea actually for easy serving and instead of kulfi dripping and messing and creating work to wiping and mopping the floor. Mango Kulfi. The pleasure is always ours. Fresh milk, condensed milk, cardamom, mango puree, saffron strands and pistachios. 

Wednesday, September 17, 2014

Chocolate Genoise

On the go. Baking is still on the go? Looks like it, but perhaps sooner or later, most probably sooner I foresee I will be pulling the brakes to baking (Easy Banana Bread & Cocoa Butter Cake). Enough. I think enough of practice and trying to make perfect, and also putting some much of effort on baking. Done it and I am quite satisfied actually (Lemon Bars, Mandarin Orange Cake, Milo Cake & Sujee Cake). Pretty much satisfaction attained, but I thought I will still do one for the road and out came from the oven this Chocolate Genoise. The other side of the coin to Classic Genoise. Of course the intention was also for finishing up the box of cocoa (Chocolate Cheesecake & Cayenne Chocolate Cookies). Chocolate Genoise as you can see is an ultimate sweet delight right? And the technic to making? Remember, the folding must be done daintily and without rushing. Otherwise? You tell me please (Traditional Butter Cake). 
Ingredients
3 eggs (room temperature)
80g sugar
30g warm melted butter 
70g cake flour
15g cocoa powder
15g corn flour

Method
Create a double boiler (a bowl placed on top of a pan simmering with water)
Whisk eggs and sugar (on the bowl) till slightly warm and foamy.
Remove from heat.
Whisk to the ribbon stage (drop to see a line)
Combine/mix cake flour, corn flour and cocoa together. 
Sift the flour mixture over the egg mixture.
Carefully fold in. Do not over fold but ensure there's no lumps. 
Stream warm melted butter inside and fold in.
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)
Bake at 170C (preheated for 5 mins) for about 40 mins or until cooked.
(Note; adjust heat according to your oven and baking time, depending on the size of the pan).
Remove from oven, cool down and optional - dust some icing sugar atop. 









Monday, September 8, 2014

Mathi Achar

Mathi Achar. Kerala Sardine Fish Achar or Kerala Sardine Fish Pickle. Says it all. Me and my love for fish achar (Nyonya Acar Fish) or even salted fish pickle (Pada Salt Fish Pickle & Salted Fish Pickle). And so, you think I would have had major kitchen struggle in making Mathi Achar? I don't think so because I have to some extent, mastered my cooking skills towards Kerala cuisine (Nadan Meen Curry, Fish Puttu, Tuna Thoran & Malabar Fish Curry & Kerala Fish Fry). Of course, I must admit I did refer to a couple of recipes, but at the end of it all, I decided I will stay true to my own Mathi Achar cooking invention and fish by themselves, do I have to repeat myself again and again (Fish Ball Noodle Soup, Malu Kirata/Sri Lankan Fish Coconut Stew, Indonesian Fish Balado, Mauritian Fish Curry & Ikan Masak Kicap)? Moreover, sardines are not only a popularity in Kerala, but here in Malaysia too. So, sardines they were. Masala enhanced fried sardines tipped into a spicy and full of utmost power packed vinaigrette. Oh-My! What a fish pleasure. Made ahead and having Mathi Achar as you wish whenever you yearn for, for your rice meals (Sardine Masak Lemak).

Thursday, August 7, 2014

Cocoa Butter Cake

Me and my baking story? I think you already know it (Traditional Butter Cake)? My pastime and not hobby. Baking definitely can't be my hobby (Lemon Bars, Mandarin Orange Cake & Milo Cake) and me and baking are not even distant cousins. In fact, we are like touch and go, hit and run, acquaintances. Wish I can actually develop my interest in baking, but trust me, seemingly still inconclusive. What then to the outcome of this happy-tummy, soft and moist Cocoa Butter Cake? The calling for using up the ingredients and maybe, practice must make perfect. Absolutely. Cocoa Butter Cake actually is the other side of the coin to my previous Marble Cake. And pretty much, we need the same ingredients right? Of course. But instead of doing the swirling, I decided I want to a contrast between the dark brown tone (Chocolate Cheesecake) and yellow buttery tone (Sujee Cake). Not at all a letdown. I am sure you are agreeing?

Monday, July 28, 2014

Maggi Goreng Mamak

Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.

Thursday, July 24, 2014

Cincalok Omelette

Pictures went bizzared. I make mistakes too, its not always golden rain for me. Aplenty mistakes made, I tried to redo them, I guess only so far I could do. As you have noticed, pictures to this Malaysian authentic egg dish I know didn't turn out good. Then again, no point spilling over spilled milk, I guess sometimes its not the pictures, but its the person who sincerely and genuinely share meaningful recipes, which will never fail you. In the sense that you can daringly replicate and you will be jolly good be fine. Okay. Egg is the story today (Egg Mayonnaise Sandwich, Egg Potato Salad, Egg Sodhi & Egg Chicken Vinegar), as well you need to get a bottle of cincalok (I've attached the picture). 

Tuesday, May 20, 2014

Mixed Vegetable Soup

And so like they say, if you really can't conclude what to cook for the day (Moroccan Pea Soup, Kashmiri Vegetable SoupKenchin Jiru/Japanese Vegetable Soup, Moo Gook/Korean Radish Soup & Caldo Verde/Portuguese Potato Soup) and you also want to clear your fridge, plus the weather is chilling your bones, what else can be a new story in our kitchen? Wouldn't you agree it should potentially be a soup story? A soup as well (Thai Tomato SoupVegetarian Mulligatawny Soup & Chinese Tofu Soup), for also, like I have already said, for saving all the vegetables in the fridge before they permanently bid bye-bye? Such a waste right? Throwing away ingredients? As if you are throwing away money as well? Of course (Old Cucumber Soup, Burdock Root Soup, Winter Melon Soup & Turmeric Tomato Soup). Moreover, there's no leaps and bounds for a soup. By far, anything goes? Literally whatever, like for this Mixed Vegetable Soup. Of course, we must have aroma and scent for an Indian soup and we can't run far away from spices. All about worthiness. The worthiness of slurping or drenching Mixed Vegetable Soup over rice prior to finger and hand tucking in. I mean, nothing like our fingers leading the way when its an Indian soup in rice instead of soup being a starter (Pumpkin Soup, Creamy Mushroom Soup & Onion Soup). Oh, before I forget, vegetable stock and butter does mountain heaps of luxurious goodness in Mixed Vegetable Soup.

Thursday, April 17, 2014

Nescafe Ice Cream

Me and ice-cream making. Shocker right? I know. I myself couldn't believe it. No words to describe why I made ice-cream. Must be one of my mood swings. The right pendulum swing until I decided. Not just any ordinary ice-cream, but ice-cream made from my favourite coffee. Nescafe! I mean, I told myself. Why should I buy a specific brand of coffee just for making ice-cream when I already have stock of Nescafe. Always and forever ((Milo Cake With Milo Glaze). After all, there is no such a thing as you must bring out your money each time you make something and me of course, as always, believe in starting with whatever ingredients I have stocked up at home (Bingka Pisang/Malaysian Banana Cake, Poached Pears In Citrus Syrup & Pineapple Bread Pudding). Possibly? What else shall I say then? Perhaps, you like to help me out (Malaysian Sago Pudding, Thai Mango Sticky Rice & Bubur Cha Cha) or best will be getting down to making Nescafe Ice Cream. Like any other ice cream made without the ice cream maker and alongside the ingredients listed below, Nescafe Ice Cream sincerely and definitely is a home made chilled, creamy and not overly sweet pride (Watermelon Milk Sorbet). 

Friday, April 11, 2014

Asian Egg Mayonnaise Sandwiches

Sometimes, or maybe even every now and then, we should ditch our regular meals aside for a simply put together home style sandwiches. I however, honestly and sincerely, am not at all a bread person (Tomato Rice Pilaf). And despite me having had tried really hard, I somehow still can't swallow any, whichever type of bread made. Usually, a bread meal is prepared for my other half-half, which in return must be interpreted as, he and bread are best friends (Tuna BurgersMushroom Veggie Burger & Lamb Burgers). Then again, since I am not a fussy eater and when I am hungry anything goes, and when I have to prepare a meal after a tiring working day, let it even be bread. Furthermore, can you imagine how much of time I have to spent in the kitchen if I have to prepare a bread meal for my other half-half, followed by a meal for myself (Dried Shrimp Sambal SandwichFish Sandwich & Vegetarian Sandwich)?  

Sunday, January 26, 2014

Semperit Cookies

My-my! Me and my baking. Still on-going.  Llike they say, when the going gets tough, the tough gets going. True enough. I wouldn't keep quiet and I got down to making Semperit Cookies from the family group of Malay cookies. Nothing more did stop me and all went on well (Vanilla Butter Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies) until I had to pipe out the dough from the stringent and short tight tunnel like cookie mold. Oh-hack! Such a time consuming thing for ensuring that the long piece of dough didn't break in between and crumble and I also had make sure the size and shape were in balance with each other. What a killer go. In the end regardless, these buttery and vanilla scented Semperit Cookies were worthiness. I am sure you are agreeing and the more you will agree once you make. 

Friday, January 24, 2014

Lamb Massaman Curry

Thai cooking and Thai cuisine for this lady? I quite know it all actually due to me and my cooking expertise and me having travelled around Thailand in a good bit. But I must confess I have never ever made Massaman Curry before. Of course there is always a first time and it all began by me peeping into a couple of recipe books and then, deciding on which ingredients will raise alongside each other in tandem for the big bold Thai profound tastes (Thai Tomato Soup, Thai Crispy Fish, Shrimp Pad Thai, Thai Yellow Curry, Thai Fish Noodle Soup, Thai Green Curry & Tom Yum Fried Rice). But considering that beef is generally the meat choice for Massaman Curry, I had to look for an alternative and lamb couldn't be by far the better or best. After all it's not mutton (Nepalese Mutton Curry), it has to be lamb for us (Lamb Spaghetti, Lamb Rogan Josh, Lamb Kofta Curry, Lamb Fried Rice, Malaysian Lamb Stew & Lamb Pho). Lamb Massaman Curry? A must try aromatic, peppery, spicy and delicious till its last drop, another from the Thai curry family tree.

Thursday, January 23, 2014

Vanilla Butter Cookies

Cookies making still on the go! Seemed like I was enjoying every bit to making cookies, though I must tell you that standing and making can break your bones and legs. Unless of course you pull a stool or you prefer to sit on the floor. Of course the possibilities are there to sitting on the floor, but try getting up after like an hour. Quite a killer any which way mind you. The best I think is still standing, thank god, all those cookies I made were in small batches. Otherwise, I beg to differ what would have been the outcome to me (Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Vanilla Butter Cookies I must mention are a simplicity in terms of making the dough and also rolling it bit by bit at the back of the fork. Nothing really tremendous, in fact quite a straightforward technic and when they are being baked, thereafter coming out of the oven, walla! The scent is just so beautiful to our senses. Vanilla Butter Cookies? Buttery and vanilla scented, demure and crumbling lusciously upon the first light bite. Oh, eggless as well. 

Tuesday, December 24, 2013

Malaysian Sago Pudding

Such is so that when you coin your own dessert, you must proudly profess and where else is a better place except in the virtual world. Specifically, for food bloggers, it must be in our blog. True enough. Yes indeed. I was in the mood of making a dessert and me being someone who love to definitely showcase our Malaysian ingredients (Malaysian Fish Sambal, Malaysian Fried Mee Hoon, Malaysian Lamb Curry Noodles, Malaysian Chilli Crab & Malaysian Fish Curry), trust me, our ingredients are mostly affordable, in fact you just pay a couple of dollars, I decided I will twist, tweet and modify my previous Sago Gula Melaka. Furthermore because me and my preference for our easy to put together desserts we are proud of and known as kuih-muih (Kuih Buah Melaka, Bingka PisangBubur Kacang Hijau, Poached Pears & Pandan Jelly), instead of baking or getting down to tremendously dessert works. Malaysian Sago Pudding? Obviously, sago is the main highlight (Sago Payasam) and of course, how can run away from coconut milk, Gula Melaka/palm sugar and for this my version sago pudding, drops of rose essence and red coloring. What a way to go for a delicious and an ultimate Malaysian Sago Pudding right? Wouldn't you agree Malaysian Sago Pudding is also so eye catchy as a a sugar sweet attraction?

Tuesday, November 5, 2013

Tom Yam Steamed Fish

Tom Yam, can you believe it? Ready made tom yam paste or made from a stretch tom yam paste which by far is a food show stealer for Thai savory dishes. Of course if you are asking me and if you are asking me again about Thai food boldness and explosion of different role play of tastes, I sure can tell you (Thai Fish Noodle Soup & Thai Vegetable Curry). So much so, when tom yam paste is a concern, I sure have it at the back of my hands as well (Tom Yum Goong). Moreover, I think by now, you must be already tired listening to all those of my fish stories I have repeated over and over again (Tandoori Salmon, Bengali Fish Croquettes, Ikan Masak Kicap, Ikan Balado, Malabar Fish Curry & Unagi Kabayaki). So, what do we have to do for Tom Tam Steamed Fish? Steaming of course is most probably an easy cooking chore, but you still need to make the tom yam paste. Make the paste, and saute it alongside kaffir lime leaves, fish sauce, lime juice, birds eyes chillies (Thai Crispy Fish & Thai Green Fish Curry) and the rest of the ingredients as listed below, followed by tipping tom yam paste over fish which has already been steamed (Nyonya Steamed Fish, Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Steamed Fish) with ginger. The outcome and food result? Absolutely tempting, inviting and color vibrant Tom Yam Steamed Fish (Chilli Soy Fish & Chilli Lime Fish).

Sunday, November 3, 2013

Parippu Pradhaman

Another sweet treat? Sure, why not? You tell me (Rava Laddu & Rava Kesari) why not? But definitely not because I wanted to jump inside the backwagon of the millions who are via blogging, sharing recipes on sweets or sweetness profound recipes. I actually made this Indian, specifically Kerala style (Kiri Hodi, Malabar Fish Curry & Palakura Pappu) sweet porridge for god and we may have totally and outrightly put a stop to celebrating Deepavali by inviting friends, or enemies within, yet god is very much important to us. Are you right now asking me why my Pradhaman is not like those really dark brown ones? Those made by others? Let me tell you why. Basically because its a no show to sugar (Custard Caramel) in Pradhaman, also known as payasam, or you call it kheer as well. Of course sugar is still needed, which I actually served separately so that you can tip according to how much you want or you may not want sugar at all, and being a typical Malaysian I opted for Gula Melaka/palm sugar instead of jaggery/sakkara. Also, no condensed milk for sugar killing us. Regardless, nothing is compromised in terms of Parippu Pradhaman being a memorable luscious sweet treat. In fact I must say that my version to my Parippu Pradhaman is heightened due some sago (Honeydew Sago, Green Bean Sweet Porridge & Bubur Cha Cha) and saffron strands playing a role in giving a buttery golden hue and rich aroma. Of course, we need ghee (Ghee Rice) as well for further depth in scent and richness, and who ever in the right frame of mind will ditch coconut milk aside for Parippu Paradhaman. 

Saturday, October 26, 2013

Kashmiri Vegetable Soup

Helloo everyone,
The rain. Rain and none more, When it rains, I also get lazy (Corn Soup, Chinese Tofu Soup, Lentil Vegetable Soup & Creamy Mushroom Soup). You know how rainy weather is right? You just feel like dropping everything aside and cuddling in bed doing nothing (Thai Tomato Soup, Japanese Lotus Root Soup & Korean Radish Soup). Of course, career must go on. Wish we can work escape. We can actually because October is the month you should start thinking about clearing your annual leave. Otherwise, trust me, some companies are merciless. Come beginning of another new year or the cut of point, your leave will be conveniently forfeited. Tell me about such companies? Thus, when rainy season begins, maybe its one of the best times for you to take leave if you have no purpose of keeping your leave and like I have already told you, sit back, rest back and enjoy your time at home over a serving of such inviting, almost luxurious, smooth to all our senses and mildly spicy Kashmir Vegetable Soup (Lamb Rogan Josh). Kashmir and their soups? Oh-wonderful (Old Cucumber Soup). Of course, as usual, we need spices and a  tinge of Kashmiri chilli powder for that heat which definitely our body can relate to cold weather (Vegan Pumpkin Soup) and for the vegetables, potato (Vegan Potato Curry & Aloo Gobi) is a fondness like in most, in fact in all countries throughout the world or whatever local produce vegetables will do (Rice Pilaf, Vegetable Kadhi, Hyderabadi Vegetable Biryani & Andra Sambar).

Vegetarian Delight: Indulge in Coconut Creamed Spinach

There's a common saying that inner beauty outweighs outer beauty. Yet, when faced with hole-ridden spinach, doubts arise ( Spinach Lenti...