Herbs Wholemeal Scone



Recipe

1 cup self raising flour

1 cup wholemeal flour

1/2 tsp baking powder

Pinch of salt

30 gm butter, cut into small pieces

3/4 cup milk

Method

1. Heat oven 200 C, grease baking tray.

2. Sift flour, wholemeal, baking powder and salt into a bowl.

3. Add butter and rub in lightly using your fingerstips.

4. Add in milk and mix with a flat bladed knife to a soft dough

5. Turn dough into a floured surface (use self raising flour). Knead dough briefly and lightly until smooth.

6. Roll dough to  2cm thick and cut into 5cm round or shape you prefer. Glaze with milk.

7. Bake 10-15min or until golden brown. Serve with jam and whipped cream.

milk, extra for glazing.

RAISIN CREAM BREAD PUDDING

I will come back with recipe later.

Ayam Masak Nenas Tomato Pedas

Recipe:
1 Whole Chicken - washed and chopped into bite size, season with salt and pepper
1 Small Josephine Pineapple - skinned and cut into bite size
4 Medium Tomatoes - cut into wedges
Grinded ingredients:
5 tbsp grinded chili paste (more if you like it hot)
20 Shallots - blend into paste
Method
1. Heat oil in pan, add in the grinded ingredients and sauteed until the oil separated from the shallot/chili mixture.
2. add in the pineapple, fry for a few minute
3. add in tomatoes stir fry a few second
4. add in the chicken and keep stir fry about 10minutes
5. cover with lid, simmer. Repeat this method until chicken cook through.
6. add salt and seasoning to taste.

Note: I did not add any water, the pineapple and tomatoes will provide the liquid sauce.

Sengkuang with dried shrimps (Yam bean/Jicama)

Easy and simple to cook and yet is delicious.

Recipe

5 pips Garlic - skinned and chopped

1/4 cup of dried shrimps - soaked and washed

2 medium size Yam Bean - skinned and shredded finely (I used a cleaver to cut)

salt, pepper and seasoning.

Method:

1. Heat oil in a wok, add in the garlic and dried shrimps and sauteed

2. Add in the shredded yam bean, stir fry on medium to slow heat.

3. Keep frying and cover with lid alternately until cooked thru.

4. Add in salt, pepper and seasoning to taste, serve.

Note: serve with cooked rice or eat it with Chinese lettuce. I used this as a filling for my baked buns, pau, pie tee and deep fried popia.



GIANT BREAD

I am not going to include this bread recipe here as I do not have a proper one. I made this bread with all the different kind of left over flour. There are wholemeal flour, plain flour, high protein flour and some premix bread flour. This morning I toasted a few slices, ate them with butter, rosehip jam and a hot cup of black coffee. Although the bread is already four days old, the texture remainded moist and soft just like its was freshly baked from the oven.

BANANA FRITTER (CEKODOK PISANG in Malay language)

Recipe:

30 pcs Pisang Emas- remove skin and smash with a fork

1 grated fresh coconut

3 tbsp. sugar

3/4 cup of flour

1 tsp baking powder

1/2 tsp salt

Method:

1. Mix all the ingredients together.

2. Heat pan with oil, scoop mixture with spoon/ice cream scoop into hot oil

3. Deep fry in batches until finish, serve.



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.