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.

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, October 20, 2013

Ayam Pongteh

Me and my Nyonya cooking. Guess there is no end and if you are asking me, I don't think I will put a bracket to Malacca or Penang calling and coming Nyonya dishes. We did speak about Nyonya cuisine in quite a length previously (Chicken Vindaloo, Kuih Buah MelakaPenang Assam Laksa) and in other recipes as well? Henceforth, lets just put a stop to speaking further on the same thing over and over again (Devil's Curry, Dried Shrimp Sambal, Masak Lemak Ikan Asin Nenas & Nyonya Lam Mee) instead of getting to the gist of this Ayam Pongteh. What is Ayam Pongteh or Pongteh Chicken? Basically, chicken cooked alongside potatoes, taucheo/fermented soy paste, chilies, vinegar and other kitchen friendly user ingredients, and for the end result of broad and wide burst of spiciness, saltiness and and nuttiness (Ayam Masak Tiga Rasa, Chilli ChickenAyam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).

Thursday, August 29, 2013

Vegan Pumpkin Soup

Month of August and sure, rain is falling from sky. So far, nothing worrying nor rain has flooded our area, but when it rains almost daily, our life is woman interrupted right? Potentially. Clothes taking longer to dry up and we must be careful on the roads due to puddles of water sometimes we can't see from the distance. Having said that, food must go on because we either live to eat or eat to live. If you are asking me, basically, food must enter our tummy. Whatever kinda food, but wouldn't you agree that soups (Mixed Vegetable Soup, Corn Soup & Turmeric Tomato Soup) will complete us for rainy weather? Especially for a night meal and when you don't want to pack yourself with heavy meal, yet a meal for keeping us warm and cuddly? Maybe not as in the light, runny and watery mild soups I have already mentioned (Chinese Tofu Soup & Lentil Vegetable Soup), but this thick and creamy (Creamy Avocado Dip) and a totality to veganism (Vegan Potato Curry) absolutely wonderful Vegan Pumpkin Soup, paired alongside toast (Caldo Verde, Thai Tomato Soup & Creamy Mushroom Soup). Sort of also can be considered as a cousin to my previous (Pumpkin Soup) and definitely for celebration pumpkin (Pumpkin Salted Fish Curry).

Friday, July 5, 2013

Sujee Cake

Can you believe it? I actually baked. Baking and yours truly? I think you know it. Not my forte. Neither do I have a burning desire, nor, like I have told you before, there are no takers for cakes or even desserts (Saffron Poached Pears, Honeydew Sago, Rava Kesari & Bubur Cha Cha) in my home. Not even me. Maybe every now and then, I craze, but that too is countable. Of course, the mood for baking (Marble CakeLemon Buttermilk Cake) does linger on my mind whenever I feel I want to break free from cooking the usual daily meals. On this day, I was so into baking (Baked Rice Pudding & Chocolate Tart) and specifically a Sujee Cake. Where did the recipe come from? Actually, to tell you the truth, I did refer to some recipes from my old recipe books (Cream Puffs) and of course, what is the virtual world for? Millions of recipes popping up the moment you search and seek online (Eggless Orange Cheesecake)? Still, somehow I am quite apprehensive when it comes to especially cake recipes from books and tell me about what can go wrong for online recipes. Thus, I actually was more convinced by this recipe handed over by my friend who does baking as her part time income. What I learned from her is that you need to soak sujee in milk for softening. Otherwise, sujee will remain grainy once cake is already baked. Made sense and I must admit its a crucial technic because, wouldn't you agree this Sujee Cake is really-really a baking show stealer? Cake sampled by colleagues and they couldn't agree more. So, guys, I will strongly suggest you grab this recipe of mine and I am really certain you will love this soft and melting in the mouth sweet non-sinful pleasure.

Wednesday, May 29, 2013

Eggless Orange Cheesecake

Seems like I have not pulled the brakes to cheesecakes. I have not obviously, but I think I will finally. Enough of me (Chocolate Cheesecake & No Bake Cheesecake), and me practicing on cheesecakes and for me personally, since I stick to the easy way out cheesecakes (Mango Cheesecake & Pandan Cheesecake), neither do I have the intention of spiraling my cheesecake making further, I see the end. This eggless, yes guys, eggless, who said you can't make eggless cheesecake, not me though, another fruitiness version (Honeydew Sago, Mango Cocktail, Lemon Cream Pie, Poached Pear & Grapefruit Jelly), definitely is the last draw. Sort of similarities, what can be different anyway for the bottom layer except a biscuit layer, but like I have already told, fruity cheese topping made from fresh orange juice (Orange Sangria), cream cheese, condensed milk only instead of adding sugar and orange zest. My-my! Don't you think Eggless Orange Cheesecake is truly luring your dessert attention? Your crazing really popping up? Of course? So, get going foodies. Make this my version of Eggless Orange Cheesecake and of course, I will be glad to hear from you how it turned out. Bye. Take care guys.

Thursday, April 18, 2013

Rava Kesari

Rava Kesari, or Semolina Kesari, aka, Indian Semolina dessert. But if you are expecting a typical, authentic and traditional Rava Kesari, I think you will be not pleased. Why, are you asking me? Well, if you can remember me telling you that I like to play around with recipes? I like to tweet recipes and I like to break free from recipes which may have existed down the generation. Please don't get me wrong (Watermelon Sorbet, Creme Caramel, Cream Puff & Fried Apple Fritters). Of course, we must hail and respect handed down from generation to generation original recipes, but is there anything wrong if we want to coin another version? For me personally, as I have already told you, I prefer some thinking of mine included for traditional recipes(Sago Gula Melaka, Chocolate Rum Tart, Mango Cheesecake & Honeydew Sago). For this my version of rava kesari, I am sure you must be wondering why you are not seeing those yellowish kinda and alike generally kesari? Basically, I am not fond of coloring unless it can be affirmed that coloring is of quality. Otherwise, I rather do away with coloring and for this my version Rava Kesari, I added saffron strands (Saffron Poached Pears) which by far as you know or don't, you got to pay more compared to the bottle of yellow color. Of course, the choice is yours and instead of cardamom, I decided to go along nutmeg powder for scent. Nevertheless, nothing should stop you from using this idea of mine and then coming up or using other ingredients for your own version (Pandan Cheesecake) of Rava Kesari. Having said that, wouldn't you agree this Rava Kesari is a dessert show stealer?

Tuesday, March 26, 2013

Butter Prawns

Herbs (Chicken Herbal Soup) and spices are like forever a must for practically most of the dishes I cook. They can either be from my garden (Curried Lemongrass Fish, Nasi Dagang, Rosemary Cheesy Potatoes) or the other choice is obviously buying (Assam Laksa. Assam Fish Curry, Watermelon Mint Salad & Cumin Rice), I am particularly fond of coriander leaves (Grilled MackerelFish Chilli Lime, Ghee Almond Rice, curry leaves (Spicy Crab Parathal, Prawn Devil Curry, Cili Padi Fish) and spring onion (Bean Sprout Salted Fish & Mutton Ball Soup). Every now and then I also reach out to dried herbs (Lamb Burger), sometimes the powdered spices and sometimes I grind the spice mix (Prawn Mango). 

Monday, February 4, 2013

Dalcha (Dhal Mutton Curry)

You know what? I made another version of Dalcha. Remember the previous? Dalca - Mutton Dhal Curry? That's right. But before you jump the gun, lemme assure you that its not the same. Not similar basically. Another, the other side of mutton and dhal being celebrated as the two core ingredients. Mutton of course, as you know or don't, I won't deny is one of those we long for every now and then until, the various types of mutton dishes I have already shared with all of you (Mutton ParathalIndian Mutton Meatball Soup, Mutton Soup, Mutton Kurma, Masala Mutton Curry, Mutton Keema & Devil's Curry) speaks for themselves. In fact, if you are asking me, you can go ahead and use lamb as well (Lamb Kofta Curry & Lamb Spaghetti) for dalcha or maybe beef or you think chicken it can be? Of course, like I have already told you, lentils or dhal for our Indian cooking undeniably? You tell me (Mysore SambarDhal Rice, Drumstick Sambar, Fish Sambar & Bitter Gourd Sambar). So, how do we make Dalcha? Listed below are the ingredients. Dhal, mutton, spices, veggies and for the creamy touch, instead of coconut milk, I added yogurt (Vegetarian Mulligatawny Soup).

Wednesday, January 23, 2013

Kenchin Jiru

Quite an achievement I have to say. So far so good with Japanese dishes. After three dishes (Japanesse Eggplant SauteSimmered DaikonTeppanyaki Salmon)? Look, I am not saying I know it all nor I am pro. But I have picked up the vital Japanese cooking tips by myself and I must credit those tv cooking programs as well. Then again, what can different for a Japanese soup but those customary Japanese ingredients? You tell me. Don't you think the ingredients potentially can be either miso paste, mirin, dashi stock/powder and sake? Or even Japanese soy sauce, garlic and ginger which took a back step for this Kenchin Jiru Soup. Kenchin Jiru Soup by the way is a vegetable soup (Onion Soup & Lentil Vegetable Soup) and obviously the Japanese way to a vegetarian soup (Chinese Vegetarian Noodle Soup & Vegetarian Chinese Winter Melon Soup). 

Tuesday, December 18, 2012

Devil's Curry

Another devil listing? Another devil dish? Obviously. Can you still recall my previous two devils (Chicken Devil Curry & Devilled Prawns)? I hope you can still remember. Otherwise, flip over to the recipes. I think you should before you jump the gun, thinking that this Devil's Curry is gonna be the same. No. It is not I must assure you. But still, from the same Eurasian and Portuguese family. Sort of similar (Mee Siam, Egg Vindaloo, Nasi Lemak Sambal Udang & Asam Pedas Ikan Bawal). For this round of Devil's Curry, I opted for mutton (Easy Mutton Curry). Of course, the choice is yours. Between lamb (Lamb Kofta Curry), between pork, chicken, beef and prawns. Not sure if we can use fish unless you have tried or you are willing to try (Belacan Fish Sambal)? What else should I say? Pretty much chilli based (Chilli Lime Fish, Sambal Sotong, Spicy Noodles & Grilled Spicy Prawns) and a combination of spices and herbs and vinegar, as well as dark soy sauce and black pepper (Black Pepper Crab) for the lovable and finger licking goodness of this Devil's Curry (Curry Chicken Noodle). 

Verona, Italy: A Journey Through Romance and History

As the days dwindled down to just two left in Italy ( Venice ), a feeling of reluctance settled in ( Florence ). How I wished our tour could...