Wednesday, February 19, 2014

Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

Thursday, February 13, 2014

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).

Monday, February 10, 2014

Singaporean Mee Siam

Ingredients
For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with some water.

Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to soften)
Tofu pok/puffs 
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste 
Method
Simmer prawns with one cup of water till cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock (Please discard the heads and shells).
Heat oil and fry chili paste till aromatic and oil splits.
Pour in prawn stock and pour 2 cups of water.
Season with salt (use sparingly as taucheo is also salty) and let it simmer.
Once heated through, add lime leaves, tofu pok and pour coconut milk in.
Continue to simmer over low heat for another 3-4 mins.
Assemble noodles in a bowl with chives, prawns and boiled egg(s).
Pour soup over and serve with lime. 

Wednesday, January 29, 2014

Mandarin Orange Cake

The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).

Monday, January 27, 2014

Oatmealll Raisin Cookies: A Delightful Twist on Traditional Treats

The anticipation mounted as I stood in my kitchen, contemplating whether to embark on one final baking venture (Semperit Cookies) before returning to the daily grind. With just three days left of my much-needed break, I found myself drawn to the allure of homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin Cookies - a classic treat with a comforting charm.

 

Unlike some of my previous cookie escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and ease. Yet, as I soon discovered, even the seemingly straightforward can hold unexpected challenges. Armed with a recipe from a popular site, I dove into the baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at shaping.

Sunday, January 26, 2014

Semperit Cookies: Crafting Sweet Memories, One Ribbon at a Time

Ah, the delightful rhythm of baking continues in my kitchen! With each new creation, I find myself drawn deeper into the enchanting world of homemade treats. Despite the challenges that may arise, I refuse to be discouraged. So, when the urge struck to craft Semperit Cookies-a beloved member of the Malay cookie family -I dove right in. Little did I know, this venture would test my patience like never before.

 

As I set out on this culinary journey, memories of past triumphs filled my mind. From the delicate Vanilla ButterCookies to the bold Cayenne Chocolate Cookies, and the detailed NyonyaPineapple Tarts to the comforting Chinese Peanut Cookies, not forget, the crunchy crumbly Suji Cookies, each creation had its own story to tell. Yet, none had prepared me for the meticulous process of shaping Semperit Cookies.

Thursday, January 23, 2014

Vanilla Butter Cookies

With some days still ahead of me during my leave from work, I figured it was the perfect opportunity to dust off my baking skills and whip up some homemade cookies. It's been ages since I last made cookies, mainly because neither I nor my husband are big snackers. But with time on my hands, I felt inspired to dive into the world of cookie making once again.

 

After trying my hand at Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts, and Chinese Peanut Cookies, I was on a roll and couldn't resist the urge to try another recipe. This time, I decided to go for something classic and comforting: Vanilla Butter Cookies. There's something special about these cookies—they're simple yet delicious, and making the dough is a breeze.

A Taste of Burma: Masoor Dal and More Lentil Delights

Lentils and dal are essential staples in my kitchen, celebrated globally ( PERTH CULINARY EXPERIENCES ) for their versatility and nutritiona...