RENDANG PUMPKIN DHALL FISH & BRINJAL OMELET




Ingredient:

4 nos. Ikan Cencaru ( torpedo scad)- clean, cut into halves, season with salt and pepper

150 gm Dhall (yellow or orange in colour types)

6 pcs. dried chili- fry in hot oil until crispy and a bit burning looked.

500gm Pumpkin -skinned and cut into 1" cubes.

2 tbsp. Ghee

A few sprig of daun sup (chinese celery)

Salt and seasoning

Blended Spices :

2 tbsp. grinded dried chili paste

2 tbsp. Fresh ginger-

1 cm Lengkuas (galangal)- finely sliced

5 clove of Garlic

1 tbsp. Jintan Manis powder(cummin)

1 tbsp. Jintan Putih (fennel)

1 tbsp. Ketunbar (coriander

NOTE: Mix all the ingredient with some water and blend into a paste.

Method:

1. Heat a sauce pan, add in oil and ghee, sauteed the blended spices

2. When the blended spices is cooked through and aromatic

3. Add in water, dhall and fried chilli to simmer until tender

4. Meanwhile, in another pan, fry the fish on both side but not cooked, put a side.

5. Add in the pumpkin, fried fish and chinese celery, simmer until tender

6. Add salt and seasoning to taste, serve.

 




BRINJALS/EGGPLANT  OMELET

Recipe:

4 eggs-break eggs into a bowl, lightly whipped

1 large brinjal- skinned, finely sliced, season with pepper and salt

Method:

1. In a pan with oil, sauteed the brinjal until tender ( if stick to the sprinkle some water in between frying)

2. Drizzle some oil then add in the eggs, fry like omelet style, browing both sides

3. Finally, sprinkle some salt and soya sauce.



 

JAPANESE CURRY BUNS

With the remainder of the Japanese Chicken Curry, my sons suggested I baked some buns for Sunday breakfast and some for them to pack to work. Also gave some to my neighbours.

JAPANESE CURRY made from scratch

My sons' is craving to have Japanese curry for the past two weeks. Those ready made instant Japanese curry brand from Japan is expensive (between rm10-rm15 per packet)and a packet can only cooked for two persons.If I'm to cook with ready made I will need 3 packets of it costing RM40 for curry paste! Me aka supermom begin searching for Japanese curry recipe on the Internet, disappointed as I cannot find one that made from scratch. But later that weekend Keat's brought home a packet of the ready made Japanese curry mix.Not giving up on  my plan to cook from scratch I went thru the ingredients on the box and came up with my own recipe's which I got passing marks from my family's and neighbours. The curry is smooth, creamy, aromatic and flavorful with a mild taste of spices.   

Ingredients:

1 kg Chicken meats- cut into 1 inches cubes

1 kg Potatoes - skinned,cut into 1 inches cubes, fried in oil for a few minutes, put aside.

4 large Carrots - skinned, cut into 1 inches cubes, fried in oil for a few minutes, put aside.

3 large Bombay onions- peeled, cut into quarters and sliced

2 tbsp. grated Fresh Ginger

2 tbsp. grated Garlic

1-3 tbsp. grinded chili paste (depend on individual liking)

2 tbsp. Tomato paste

2 tbsp. chopped fresh coriander leaves

4 tbsp. Butter

2-3 tbsp. Cheddar/Gouda/Parmesan cheese (optional if you do not like cheese,we hardly tasted it but its gave flavour to the curry)

4 tbsp. Worcestershire sauce

3 tbsp. smooth Peanut butter

2 cups Apple sauce (I make mine with 3red apples boiled with 3 cup water until tender,cool, blended)

5 cups Water

1 cup Milk

Salt and Vegetables seasoning to taste

2-3 tbspn. Flour mix with some water for thickening gravy (OPTIONAL)

Powder Spices: mix together

4 tbsp. Watch brand curry powder (refer to the picture below)

2 tsp. Garam Masala                                                               

1 tsp. Tumeric powder

1 tsp. cummin

1 tsp. fennel

Methods:

1. In a sauce pot melt the butter, add in onions to sauteen until tender

2. Add in garlic, chili paste and ginger sauteen a few minutes

3. Add in tomato paste and stir fry for a few second

4. Add in the chicken, keep stirring for a few minutes

5. Add in the powder spices and fry for 2-3 minutes

6. Add Worcestershire sauce, stir a few second, add the potatoes and carrot, mix well.

7. Add in water,milk, apple sauce,peanut butter and chopped coriander to combine, simmer

8. Season with salt, seasoning and cheese.

9. Serve with cooked rice or pasta.

10. If you want a thick gravy, add in flour mixture, to adjust.

Watch brand curry powder and Japanese curry mix.

COCONUT TARTS

Sweet Pastry
A     150 gm butter      
        70 gm icing sugar

B      1 egg

C       260 gm flour
          1 tbsp. milk powder

Method:
1. Mix ( A) until well combined
2. Add ( B) cream until smooth.
3. Add in sifted ( C) and mix until well blended
4. Refrigerate for 30 min. until firm
5. Rolled firm dough to desired thickness and size.
6. Place the coconut filling onto the prepared pastry shell
7. Brush with egg wash onto the filling and pastry, bake at 190 C for 35minutes until golden brown.

Coconut Filling:
A     2 eggs
        125 gm sugar
        100 gm milk
         1/8 tsp. salt

B      60gm melted butter

C       30gm flour
          1 tsp. baking powder
          140gm desiccated coconut
           some yellow food colouring
Method:
1.Mix (A) until sugar dissolves.
2.Add (B) mix until well blended.
3. Lastly add in (C) mix until well combined.

Bought this recipe book in 2004, before that many years ago I have attended one of his classes held in Chang Tung, Petaling Jaya. I remember I have a good time during the class on the Chinese Walnut Cookies(Hup Toh So), Kaya Puff, Egg Tart and Century Egg pastry. In fact I still have the photocopies of the hand written recipes with me. Remember well that Alex Goh says its in Cantonese "yat chao tin gai" if you master this 4 recipes meaning we can make a living out of this four recipes making $$$$$ when we only pay rm50 for the 3 hours lesson. He sure did as he has a few recipe books in the market up to date and Alex Goh is well known in the bakery world nowaday.Congratulation, you did it.



KIAM CHYE FISH HEAD (SALTED VEGETABLES FISH HEAD)

Last minutes preparation for dinner as we cannot decide what to have for dinner that evening, to eat out or not. Is already getting dark and my elder son's Keat suggested just cook something simple.Immediately looking into my freezer,found a few medium size threadfin fish heads( originally wanted to cook curry fish head), taupok (beancurd) and ever ready cooked mushrooms.With all the available ingredients that I have is just hit me to cook this simple and yummy one pot kiam chye fish head that go very well with cooked rice.

In half an hour the fish head is ready to serve, my husband and the boys love it so much that I have to remind them to keep some for the maid. I too enjoy this dish as its sweetness,salty, sour taste really blended well.

Here the recipe hope you will give it a try.

Ingredients:

6 pcs Threadfin fish heads- cleaned,cut into pieces,marinated with salt, pepper and sprinkle 3tbsp.cornflour

1 packed salted vegetable -cut into thick sliced

1 carrot - sliced

5 pcs mushrooms - sliced

10 pcs taupok (beancurd)- cut into thick sliced

2 stalks spring onion - cut into long stripped

3 pcs assam keping - washed and shredded

3 nos bird eyes chili- smashed

1.5 liter water

salt, pepper and seasoning.

Method:

1. Heat the pot with the water and add in all the ingredients except the fish head.

2. Meanwhile, in another stove heat up a sauce pan with enough oil for deep fry.

3. Fry the fish heads in batches just to brown not cooked and also after frying the fish flesh will stay intact when simmer

4. Season the vegetables soup to taste, add in the fried fish heads

5. Simmer 3-5minutes to cook through.

6. Serve with cooked rice.

Note: Thicken the sauce with corn starch if you like but I prefer mine as it is.

Threadfin - Senangin in Malay, Ma Yau in Cantonese

TUNA ONIONS BUNS

BELOW ARE THE DOUGH FOLDING METHODS

Flip either side of the dough as the top surface, here I uses both sides and I got two difference look.

For DOUGH recipe please refer to my previous post on BUNS on 6th.December, 2010

Tuna Onions Filling:

1 can tuna in oil/brine-smashed a bit

6 large onions- sliced

2 red chili-finely sliced

1 tbsp flour mix with a little water

salt and pepper for seasoning.

1. Sauteed sliced onions until tender

2. Add in chili, stir fry a few seconds

3. Add in the tuna to combine

4. Season with salt and pepper to taste

5. Add in the flour mixture to thicken the tuna sauce.

6. Cooled and ready to use.

WINTER SOLSTICE DAY AKA TONG YUEN CELEBRATION

This year on 22nd. December is the Winter solstice Day aka 'Kuo Tong' in Cantonese. Glutinous rice balls or 'tong yuen' is a must have on this very special day. My mom always remind us no matter what we must have this tong yuen celebration. According to the Chinese people winter solstice is important than the Chinese New Year celebration. Family members will return home to have a gathering dinner and most important everyone will have to eat some of the tong yuen. Prayer and offering of tong yuen, cooked dishes to our ancestor and God is a must too. As always I prefer to made tong yuen myself, easy to made and delicious. Here the recipe the traditional way.

500 gm glutinous flour (Thailand brand)

2 to 3 tbsp. icing sugar

Water to make syrup soup

sugar to taste

few pandan leafs

food colouring

1. Mix flour with icing sugar well, add in water a little at a time until it become a pliable dough.

2. Divide the dough and add in colours of your choice,

3. Best rest the dough for 1 hour or immediately roll into small balls, put a side.

4. Boil enough water in a pot to make syrup, when water boiling add in sugar to taste and pandan leafs, cover, turn off heat.

5. Meanwhile in another pot add enough water, when boiling add in the rolled balls batch by batch to cook.

6. When the balls is floating, scoop up the balls and put directly in to the syrup mixture. Ready to serve.

MERRY CHRISTMAS & HAPPY NEW YEAR 2011

SNAKE LONG BEAN AND BRINJAL



INGREDIENTS:

300 gm snake long bean -trimmed and cut into 3cm lengths

2 nos. brinjal (eggplant)- skinned, cut into 3cm lengths and strips

2 nos.chili -sliced

1 garlic cloves -chopped

2 tbsp. oyster sauce -} mix together with soya bean paste and 1/4 cup of water. 

1 tbsp. fermented soya bean paste (taucheo) 

Soya sauce to season 

Method:

1. Heat wok with oil.

2. Add in all the ingredients, except the oyster sauce mixture,

3. Cook in slow fire, keep frying, sprinkle some water, cover for a few seconds.

4. Uncovered, keep frying, sprinkle with water, repeating until the bean and brinjal is tender

5. Add in the oyster sauce mixture, stir to combine

6. Taste and season with soya sauce. Serve.

Note: You must be wondering, why I did not just add water to the dish in step 3 and 4 to cooked through.
Because you will not get the aromatic from the 'heat' (wok hei) slight burning smell.



CHINESE CABBAGE SOUP



INGERDIENTS:

1 medium size chinese cabbage - shredded

1 medium carrot - shredded

10 nos.. chicken balls

10 nos. beef balls

2 pcs. fish cakes

1 tbsp. cooked shallots oil

Salt, pepper and seasoning (chicken/anschovy/vegetables seasoning powder)

Method:

1. Heat enough water in a pot, add in the cooked oil.

2. When boiling, add in cabbages and carrot, cover and cook for 15-20 minutes.

3. Add in the chicken balls, beef balls and fish cakes, cover and cook for a few minutes until cooked

4. Season with salt, pepper and seasoning.





CURRY POTATO CHICKEN PIES

Shortcrust Pastry:

500 gm flour

300 gm butter

1/2 tsp salt

2 grade A eggs- beaten

80 gm cold water

Method:

1. Mix flour and salt for a few seconds (I use Kenwood cake mixer with dough hook)

2. Add in the butter and mix until crumbly.

3. With the mixer on slow speed (below no.1) Add in the beaten eggs.

4. Slowly add in the water and mix to form a dough( if the dough too dry add in water a little at a time)

5. Shape into a ball and press it flat. Wrap with plastic sheet and refrigerated it for 30minutes.

6. Roll out the dough between 2 plastic wraps to 1/2cm thickness and it is ready to use.

7. Use a large round cookie cutter to cut the pastry.

8. Take a piece of the dough, scoop the filling onto it,

9. Cover the top with another piece of the dough, pinch the round edge

10. Try to shape it nicely, seal and press the pastry edges together with a fork.

11. Brush with egg wash, bake at 200 C for 30 minutes or until golden brown.

Note: I sprinkled some sesame seed on top to beautify a bit.

CURRY POTATO CHICKEN FILLING

1 large piece of chicken breast - cut into thin strips

5 large potatoes - cook in boiling water, skinned and diced

1 large onion - diced

2 tbsp dried chili paste   }

5 tbsp curry powder      }

1 tsp coriander powder  }  mix together

1 tsp fennel powder       }

1 tsp cumin powder    }

1 small packet of instant Campbell chicken soup -mix according to the packet directions, put a side

2 tbsp flour - mix with some water for thickening (optional)

Few stalks of Chinese celery (daun sup)- chopped finely

Salt and pepper

Method:

1. Heat a few tablespoons of oil in a wok, add in onion, cook until soft.

2. Add in the chili paste and stir fry a few minutes until the oil separated (pecah minyak in Malay)

3. Add in chicken, cook until tender, add the curry powder and stir fry for a few minutes

4. Add in the cooked potatoes, chopped celery and the chicken soup, season with salt and pepper.

5. Add in some flour water mixture to further thicken the sauce.

Note: I used a large ice cream scoop to scoop the filling on to the dough so that the pies will have an even look and the popped up shape.

ALMOND POPPY SEED MUFFINS

INGREDIENT A

1/2 cup sugar

1/3 cup oil

1 egg

1/2 tsp almond extract ( if you do not like the almond taste subtitute with other flavour)

1/2 cup sour cream ( add 2 tbsp.lemon juice/vinegar to 1/2 cup milk to make butter milk)

1/4 cup milk

INGREDIENTS B

1 1/3 cup all purpose flour

1/2 tsp baking powder

1/2 tsp salts

1/4 tsp baking soda

TOPPING

2 tbsp poppy seed

1 tbsp n 375almonds

1. Heat oven 180 C. Line 12 regular size muffin pan with paper baking cups.

2. Mix ingredient A until blended.

3. Stir in ingredient B until well blended.

4. Divide batter evenly among muffin cups.

5. Sprinkle with sugar and almonds on top batter.

6. Bake for 15-20min until toothpick inserted in the center comes out clean.

7. Serve warm or cooled.





BUNS

For the last two weeks I into the mood of baking breads, tarts, muffins and pies. Some of you may know that I'm a baker at home baking cakes only from taking order through friends, relatives and from my cake blog. Although my ovens (3units) are in used everyday baking cakes, in between I do have some space to bake others 'stuffs' but the mood is not there.

The past two weeks I've baked some buns, tarts, muffin and a few cakes that is not included in my cakes menu for order.

The recipe for this buns is very simple, taste good, soft even the next day. I got the recipe from YUM YUM edition 62, 2009. Here I made four flavours for the buns (36 buns) with 3 recipes for the dough. The buns disappear fast after giving away some to my neighbours. My younger son's love bread. Here the recipe.......must try. Make your own bread is much healthy, save money and no preservative or artificial flavouring in it.

RECIPE FOR BASIC SWEET DOUGH

300 gm high protein flour

3 gm salt

60 gm caster sugar

15 gm milk powder

6 gm instant dry yeast

210 ml water

30 gm butter

Dough Method:

1. Mix all ingredients (except butter) into a dough, I use Kenwood cake mixer with dough hook.

2. Add in butter and knead into a pliable and elastic dough.

3. Cover with a piece of damp cloth and rest for 1 hour.

4. After resting stage proceed to the BAKING METHOD as below;

Filling 1: Cream cheese

150 gm cream cheese + 80 gm icing sugar = beat together smoothly. Set a side.

Filling 2: Potatoes Chicken Curry

3 potatoes- boiled, skinned and diced

1 big onion - diced

1 small chicken breast - cut it into small strips

2-3 tbsp. curry powder

salt and chicken granules

Cooking Method:

1.Sauteed onion until soft, add in chicken cook until tender.

2.Add in curry powder and stir for a few seconds.

3. Add cooked potatoes and mix well

4. Season with salt and chicken granules

Baking  Method  for Filling 1 & 2 ( bake at 200 C for 15min.)

1.  Divide sweet dough into 50gm each, form into rounds and rest for 10 minutes.

2.  Flatten the rounds dough, wrap with filling,

3.  Sealed the edges and roll into round shape, place into paper casings.

4.  Cover with damp cloth and rest for 1 hour or until double in size.

5.  Glaze with beaten egg, bake at 200 C for 15min.

Filling 3: Pizza

1 big onion - sliced finely

1 green capsicum- sliced

4 slices cheddar cheese- sliced

4 sausages - sliced

Pasta Sauce (any brand)

Tomato sauce

Season with salt and black pepper

Cooking Method:

1. Sauteed sliced onion for a while, add in sausages, stir fry until cooked through.

2. Add in pasta sauce, tomato sauce and capsicum stir for a few seconds.

3. Add salt and pepper for seasoning. Remove from heat and cooled.

4.  Add the cheddar cheese and mix thoroughly.

Baking Method:

 1.  Divide sweet dough into 50gm each, form into rounds and rest for 10 minutes.

 2. Roll to flatten rouds dough and put into paper casings.

 3. Spread the pizza filling on top, leave in a warm place to rise for 1 hour or double in size

 4. Glaze the dough with beaten egg, bake 15min at 200 C.

Filling 4: Cheesy Ham

6 pcs. ham-  cut each into half

6 pcs. cheddar cheese- cut into half

Baking Method:

 1.  Divide sweet dough into 50gm each, form into rounds and rest for 10 minutes.

 2.  Roll out into oblong shape, arrange ham and cheese on top, roll up neatly.

 3.  Leave in a warm place to rise for 1 hour or double in bulk.

 4.  Brush with beaten egg, bake.

                                     HAPPY BAKING !

ROASTED CHICKEN WINGS & PASTA

  SPAGHETTI WITH GARLIC AND BASIL (PICTURE BOTTOM RIGHT)
500gm dried spaghetti
2 cloves of garlic - sliced
1/4 cup of chopped basil
20gm butter
Olive oil
Salt, Black pepper & Chicken granules for seasoning
METHOD:
1. Cook spaghetti in boiling, salted water,following packet directions until tender. Drain.
2. Meanwhile, heat oil in a large frying pan.
3. Add in olive oil and butter, sauteed the sliced garlic for a little while (do not browned it)
4. Add in the spaghetti, chicken granules and chopped basil, toss to combine.
6. Season with salt and pepper. Serve.
Note: Serve with Parmesan cheese.

BABY POTATOES SALAD

1 kg baby potatoes - washed

3 stalks of spring onion - finely chopped

A bunch of coriander leaves - finely chopped

black pepper and salt for seasoning.

Mayonnaise for dressing.

Method

1. Boil washed potatoes for 10min or until cooked. Cool.

2. Cut cooled potatoes into halves.

3. Add in the chopped spring onion and coriander leaves.

4. Dollop a few tablespoon of mayonnaise and mix well.

5. Season with salt and black pepper



PASTA WITH FRESH TOMATOES AND HERBS

500 gm dried penne pasta

3 nos. ripen tomatoes - diced

1 no. red chili - sliced finely

4 pips of garlic - sliced finely

1 tbsp. dried parsley

1 tbsp. dried basil

1 cup water or chicken/vegetable stock

1/2 - 1 cup white wine (optional)

Olive oil

Salt, Black pepper and vegetables/chicken seasoning

METHOD:

1. Cook pasta in a large saucepan of boiling, salted water, following the packet directions.

2. Meanwhile, heat oil in the large frying pan.

3. Add garlic and chili, cook stirring for a few seconds.

4. Add tomatoes cook, stirring for 5minutes.

5. Add water or stock , parsley, basil to simmer, uncovered, stirring occasionally until sauce thicken.

6. Pour in the white wine. Season with salt, pepper and vegetable granules.

7. Add in the cooked pasta. Toss to combine. Serve.




ROAST CHICKEN WING WITH SPAGHETTI SAUCE
1  dozen of chicken wings - washed and chooped into halves
1 bottle of Classico pasta sauce (any flavours)
1 tbsp. dried rosemary
salt, pepper and seasoning to taste.
METHOD:
1. Marinate chicken wings with salt and pepper.
2. Pan fry to browned the chicken wings.
3. Mix the pasta sauce and dried rosemary with the cooked chicken wings.
4. Season with salt, pepper and seasoning.
5. In a roasting pan grease and lined with aluminium foil.
6. Preheat oven to 200 C.
7. Arrange the marinated chicken wing in the roasting pan.
8. Pour the remaining sauce all over the chicken wings and baked for 30min or until cooked.

                VIOLA!

CROISSANTS

RECIPE:
3/4 cup warm water
1 cup warm milk
1 tbsp dried yeast
5 cups all purpose flour 
2 tabsp sugar
1 tsp salt
60gm butter - to add into the dough
350gm butter- chilled
1 no egg- beaten for glazing.
MIXING METHOD: (I using Kenwood cake mixer with dough hook)
1. mix milk & water together.
2.dissolve yeast in 1/2 cup of the milk mixture and leave to stand 15min
3.Using dough hook to mix flour, sugar and salt in mixing bowl for a few second.
4.Add in 60gm butter into flour mixture and knead until crumbly.
5. Add in the yeast mixture plus the remainning milk and water mixture.
6. Mix everything into a dough about 3-5min depend on the type of mixer you using.
7. Remove the dough hook and roll the dough into a ball. Return to the bowl, cover it with plastic wrap and stand in refrigerator for 1 hour.
DOUGH FOLDING METHOD:

1.Knead the chilled dough again and roll it into a rectangle about 3/8inches thick.
2.Wrap butter in between two pieces of plastic wrap and bang it with a rolling pin until it is flat rectangle shape (please adjust the flatten butter size accordingly to the rectangle dough, )
3. Lay the chilled butter onto the dough refer to picture 1.
4. Fold as in picture 2 and 3. Pinch the edges of the dough to sealed so that the butter will not oozes out during rolling.
5. After folding roll this parcel lenghtways into a rectangle and then fold it in three.
6. Wrap the folded dough with plastic wrap and put it into refrigerator for 10min. Repeat this rolling and chilling process three more times.
7. After chilling the final time, roll the dough into a square 1/4 " thick.
8. Cut into 6" equilateral triangles and form them into crescent shapes.
9.Lay the crescents on a floured baking sheets and leave them to rise for almost 30min.
10. Glaze with beaten egg and bake them for  15min at 200 C until golden brown.

                Happy Baking!