Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango Salad, Sri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.
Thursday, September 25, 2014
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)
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).
Labels:
Chillies,
Fish,
flavouring,
Food,
Food and Cooking,
Fried,
Garlic,
Ginger,
Herbs,
seafood,
Shallots,
Spices,
Spicy,
Sugar,
Vinegar
Location:
Malaysia
Monday, September 1, 2014
FIsh Ball Noodle Soup
Saturday, August 30, 2014
Oslo, Norway
Wednesday, August 20, 2014
Malu Kirata
There is Kiri Hodi and there is also Malu Kirata, or Sri Lankan fish coconut stew. Furthermore, when we speak about Sri Lankan food on the whole, how can not include coconut milk mostly (Sri Lankan Carrot Salad) for whichever dish for the matter (Sodhi)? You bet. Of course, we Asians pretty much love the concept of coconut milk tipping into our cooking as well. In fact, why go so far. Even for our Malaysian savory dishes (Salted Fish Pineapple Coconut Stew & Shrimp Coconut Milk) and even for our desserts (Pumpkin Sago Dessert) and I think fish is a diet for maybe everyone around the world regardless whether we are surrounded by sea or not. Over in Malaysia too (Malaysian Fish Sambal) and in my house particularly, we are fish dependent at least twice or once a week and who can be a better Malaysian to speak about fish except Nava K. Various types of fish dishes from near and far beyond has already been my cooking skills (Nadan Meen Curry, Malabar Fish Curry, Meen Puttu & Thai Fish Noodle Soup) and I don't think there will be a full-stop to fish for as long as forever (Burmese Fish Biryani, Mauritian Fish Curry, Vietnamese Fish Soup & Bengali Fish Curry). This Malu Kirata was the latest trended in my kitchen. Perhaps not really the authentic kinda, but trust me, without compromising on Sri Lankan food fab. Masala fried fish tipped into a creamy and tangy coconut milk stew.
Monday, August 18, 2014
Wajik Pulut
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