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.



 

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.