Fritters (Anchovies & Beans Sprouts)

For tea yesterday. Made some for my family. We all gather around and ate in harmony with lovely soothing music from the radio. Hubby loved the new dip I made. I'm not too sure, but it turned out simply nice.

Ingredients:

3 cups self raising flour
1 cup anchovies, washed and drained
1 cup beansprouts, remove the tail
1 egg
1 onion, sliced
2 red chili, chopped
tblspn chopped celery
1/2 tspn white pepper
Dash of salt, not too much
1 cup of water
Oil for deep frying

Method:

Combined all the above ingredients accept oil and water. Add in the water a little at a time as to make sure that the mixture is not too watery. Mix well. Heat the oil, next scoop the mixture with a spoon and deep fried until golden. Serve with your own favourite sauce.

Ingredients For The Dip:

3 tblspns Boh chili
2 tblspns sugar
2 tblspns chili sauce
3 tblspns Mae Pranom (Dipping For Chicken)
Dash of salt
4 to 5 tblspns tamarind juice
Sesame seeds for garnishing

Method:

Heat oil in a small pot, combined all ingredients and cook for 5 minutes. Adjust the taste to your liking by adding more tamarind juice if you prefered. Serve with the fritters.

Chili Fried Fish

Recipe from a recipe book I bought. Ketuk-ketuk Ramadan with Sheila Rusly, a Malaysian celebrity, another celebrity from the same country as her shared his recipe. He was Adlin Aman Ramli. Not many ingredients needed for this dish. What I love about this simple dish, it used kaffir leaves. I love the aroma of the leaves and it brings temptation just by the smell to me, seems like wanted to munch it as it is *giggles*

Ingredients:

2 bawal fish (I used golden band scad, ikan selar kuning)
15 red chili, blend
5 onions, blend
5 kaffir leaves, cut into small strips
Oil
Salt to taste
Sugar to taste
MSG to taste
1 onion, slice

Method:

Wash the fish until clean, mix it with turmeric powder and salt. Heat the oil and deep fried the fish. Next, heat a little oil and saute the blended chili and onion until fragrant. Add the kaffir leaves, mix again. Add salt, sugar and MSG.

In the book it never stated the used of the kaffir leaves, I just added it into the mixture while cooking. Also what I saw was that, the sambal wash poured on top of the fish before serving. As for me, I just added the fish and mix it with the sambal. Serve.

Bread (John's Bread)-2

Made Roti John (John's Bread) for tea yesterday. First picture, those were for hubby and me while the second pic, for the kids, like French Toast but with some small chuncks of crabsticks and sausages.
Recipe can be found here - John's Bread

For the kids version

Ingredients:

2 eggs
3 crabsticks, dice
3 sausages, dice
1/2 tspn salt
3 tblspns fresh milk
4 tblspns water
Dash of white pepper

Method:

Beat the eggs, add in crabsticks, sausages, salt, fresh milk, water and white pepper, beat the eggs again. Cut the square bread into triangles, dip it into the egg mixture. Heat the pan and grease it with butter. Next, fry the bread until all cook through or until the edges are golden and crips. Serve, dip with maple syrup .... Yummy!!

Noodles Soup (Beefballs,Crabstick,Sausage)

My 10 years old girl learns to cook today. Her first dish Noodle Soup. Simple, its easy for her to whip. She was so delighted with the result, she learned very fast and very devoted young learner *giggles*. This soup can be consumed as it is or you can eat it with noodles or macaroni.

Ingredients:

500grams yellow noodles (Sarah's idea, she prefers this noodles)
12pcs beef balls, slice thinly
9pcs crab sticks, cut into half
5pcs sausages, cut into cocktail sizes
1 medium onion, slice
2 cloves garlic, smash
1 inch ginger, bruise
1 tspn chicken stock powder
1 tblspn light soya sauce
1 tblspn corn flour, mix with hot water
Salt to taste, not too much.

Method:

Heat about 1 tblspn butter, add the slice onion, garlic and ginger, saute for a while. Pour in 3 cups of water. Add the beef balls, sausages, chicken stock, light soya and corn flour. Next, add in the crab sticks and let it cook for about 5 minutes, until bubbles form. Off the flame. Serve with yellow noodles and garnish with fried onion.

Note:

First picture, Sarah wrote the basic recipe she is about to learn, she is too eager.Second picture, the full list of the ingredients she jotted down.

Mattar Keema

Hubby requested again. He wanted Keema to be eaten with chappati. Not intant chappati that we can get from the supermarket, he asked me to make the dough myself. Fine, I got the flour, wheat flour and just follow the instructions on the packet. I'm not too sure about Keema recipe, hence I asked my dear friend Wana. She foward me her mil's recipe and ta da ... here is the Keema. Delicious. Thanks Wana.

Wana's Recipe

Ingredients:

Mattar Keema

Description:
It simply means peas with mince meat.

Ingredients:
2 medium sized onions (diced)
250g mince meat
1 can of green peas
1 tsp of tumeric
1 tbsp of coriander powder
1 tbsp of paprika
1 tbsp of chilli powder
1 tbsp of yogurt (I added 2 tblspns)
Salt to taste
2 inches of ginger - for garnishing

Directions:
Heat oil. Fry the onions till soft. Add in all the spices and mince meat. Add in yogurt and some water.Cook till mince meat is tender.Next add in the peas and simmer for 15mins. Add in ginger and mix. Best eaten with capati or naan.

Kuih Bakar (Bingka Telur)

Hubby loves kuih bakar so much. Usually mum will bring some home. But today, I bake for him. Recipe is from Ummi (Home Sweet Home). To be frank, I ever made kuih bakar, recipe by my mum but never upload it here. That was 2 years ago, really *grin*. Hope hubby will like this kuih bakar as much as my kids love it. Thanks to Ummi *smile*. For the flour I used 200gram plain flour. I used 420ml thick coconut milk and 420ml low fat carnation.

Ingredients:

6 eggs (gred B)
250g sugar
180 gm plain flour (next time, should add to 190 gm...i think)
840ml thick coconut milk
1 tsp vanilla essence
a pinch of salt
few drops of yellowing colouring
1/2 tbsp cool melted butter

Method:

Mix eggs with sugar and stir for few minutes. Add in sieved flour, cool melted buter, salt and vanilla essence and mix well.Mix in coconut milk, a little at a time, stirring until mixture is smooth. Add a few drops of yellow colouring and strain the mixture.Grease and line a 9″x9″ square baking tin with greaseproof paper. (I greased the baking tin only).Pour mixture into preheated tin and bake in a moderate oven at 180 deg C for about 1 hour. Lower temperature to finish baking. (Note: As for my oven, I set at 170C only).

Mango Pudding & Jelly In Longan Syrup

My kids crave for some cool dessert/drinks ... I have no idea what to make for them yesterday. Found a packet of mango pudding mix and jelly powder, whipped them up. Add two cans of longan in heavy syrup ... There you go darlings. Enjoy.

Ingredients:

1 packet mango pudding mix, follow the instruction on how to make it
1 packet of jelly, follow the instruction on how to make it
2 cans of longan in heavy syrup
1 cup water
Ice cubes

Method:

Pour the ready pudding and jelly into your prefered molds. Set aside to cool completely. In a big bowl, add plenty of ice cubes, pour 2 cans of longan in heavy syrup. Add the pudding, jelly and water. Stir carefully...Serve.

Black Glutinous Rice Dessert

Our favourite dessert. Black glutinous rice dessert. I believe majority of us can't resist it, right? I soaked the rice over night so it takes less time to cook.

Ingredients:
For Rice

1 packet of black glutinous rice, soak overnight
1 knots screwpine leave
2 cups of water
Sugar to taste

Method:

In a medium pot, boil the glutinous rice with screwpine leaves and water for about 30 minutes or until it breaks up. Add more water when it turn dries. Add sugar to taste.

Ingredients:
For Coconut milk

100ml coconut milk
100ml low fat milk
50ml water
Pinch of salt

Method:

Place all ingredients in small pot and let it cook until bubbles form, keep stiring. Off the flame.

To serve the Black Glutinous Rice Desert:

Serve it in a small bowl, top with spoonfull coconut milk. Enjoy

Fried Cabbage With Beef

Fried cabbage with beef. Easy and simple. Serve with hot rice with any of your main dish. I don't eat cabbage so this vegetable is for my family only, hubby said its nice but why not add some scramble eggs *smile*.

Ingredients:

I medium cabbage, cut up and wash clean
100gram beef, slice thinly, boil and put aside
1 tblspn dried shrimp
1 1/2 inch belacan
1 chilli
1 oinion
1 clove garlic
Salt to taste

Method:

Blend onion, garlic, chili, dried shrimp and belacan. Saute with little oil until fragrant. Add the beef, stir well and then add cabbage. Salt to taste, stir again for about 2 minutes and off the flame.

Chicken Ponteh

Chicken Ponteh, cooked with Salted soy beans. Recipe from Chef Wan cooking book. Looks interesting and as you know I love to try new recipe, hence here is the result. Delicious! Mu kids said they prefered this dish than my usual Chicken In Black Soya sauce :)

Ingredients:

1kg chicken, cut into 8 pcs
6 tblspns oil
30 red onions
15 cloves garlic
3 tblspns salted soy beans
2 tblspns soya bean sauce
2 tblspns light soya bean sauce
2cm ginger
4 cloves
2 star anise
10 Chinese mushrooms, soak in hot water to soften
3 potatoes, cut into 2
750ml water
2 red chili, remove the seeds
2 green chili, remove the seeds
2 tblspns sugar
1 tspn chili powder

For Ganishing:

1 tblspn corriander leaves, chop

Method:

Heat oil in a pot. Saute onions and garlic until golden. Add in chicken, salted soy beans, soysa sauce, light soya sauce, potatoes and water. Let it cook through until bubbles form. Add the red and green chili, sugar and chili powder. Lower the flame and let it simmer for 20-25 minutes until chicken cook through. Garnish with corriander leaves and serve.

Ros Syrup With Calamansi Juice

Its raining I knew. But I can't resist seeing this rose syrup with calamansi juice in my dear friend's recipe blog (Love), so I want to give it a try. Love if i miss anything, let me know. Thank you

Happening, a simple drink yet it can gives me satisfaction.

Chocolate Clusters

Tried this recipe today. Simple yet its a pleasure to indulge. Recipe found at my dear friend's recipe blog, Ayu, she got the recipe from her friend. Mine was different. I usually add butter and chocolate. As for today its peanut butter. My kids favourite. Sure its a hit!!! Thanks again Ayu. We love the Chocolate Clusters. But I opt the raisins.

Ingredients

110grams cooking chocolate
3 tblspns peanut butter (smooth)
2 cups conflakes
1/2 cup raisins, I don't add raisins

For the method, please visit her side as I can't copy and paste. Curlybabe's Satisfaction

Award From Love

I'm so happy and much appreciated. My first award from a friend, Love. Thank you so much Love for the award. I LOVE it *wink*.

Curry Laksa Bibik Neo

Laksa was my favourite. Usually my mom's laksa contain fish in one of her ingredients. As for this recipe, no fish needed other than fish balls and fish cakes *giggles*. So, this will be my favourite laksa recipe after mom's. Hubby said it does taste better, much better as no smell of fishiness. Thats made him wanted another serving! I got this recipe from Chef Wan's cooking book and this recipe was from Bibik Neo.

Ingredients:
For The Gravy

180ml vegetable oil
Coconut milk from 2 coconuts, I used Kara Brand 1 small box and 1 cup low fat carnation
10pcs puff tofu
20pcs fish balls
1/2kg fresh prawns, chop

Blended Ingredients:

6 lemon grass
10 fresh chili
3 tblspns chili boh
1/2 cup dried shrimps
2cm galangal
3cm fresh turmeric
15 candlenuts
2 kaffir leaves
1 tblspn laksa leaves
1 tblspn corriander powder

Laksa Ingredients:

1pc fish cake, slice thinly
300grams kerang (mussels), I opt that
200gram bean sprouts
10 limau sambal
1 tblspn laksa leaves
15pcs fresh prawn, clean and boil for garnishing
500 grams bee hoon, I used laksa noodles

Method:

Heat oil, saute the blended ingredients until fragrant under a small flame. Add in the coconut milk followed by water (I added in 2 cups) and let it simmer for a few minutes. Then add in the tofu, fish balls, prawn. Salt and sugar to taste. Simmer again until gravy thickens. Serve with the Laksa Ingredients.

Ingredients For The Sambal:
My version

6 cloves garlic
3 inches belacan
8 tblspns chili boh
1 tblspn sugar

Method:

Fried the belacan without oil in a pan until fragrant. Blend the garlic, belacan and chili boh. Then cook it in a small pot, add in the sugar. Let it bubbles and off the flame.

Beef In Spicy Gravy

I tried cooking this dish yesterday and my family said it taste like, a combination of rendang and asam pedas. It could be because of the kaffir leaves I guess made it taste like rendang. Found the recipe in one of my recipe book by Chef Wan. The orignal recipe used chicken but I use beef instead.

Ingredients:

500grams beef, slice to your preference or chicken 1kg, clean and cut up.
3 lemon grass
4pcs kaffir leaves
1 1/2 tspn chicken cube
1/2 salt
5 tspns sugar
100ml oil
600ml water

Blended Ingredients:

20 stalks dried chilli
15 red onions, I used 5 medium ones
3 cloves garlic
7 candlenuts
1 1/2 tspn belacan

Garnishing:

Star anise
Cinnamon stick

Method:

Boil the beef until tender.
Heat oil and saute the blended ingredients until fragrant. Add the lemon grass and beef. Cook for a while and pour in the water and let it simmer for about 10 minutes with a small flame. Add the kaffir leaves, chicken stock, salt and sugar. When the gravy thickens, off the flame and garnish with dtar anise and cinnamon stick.

Pastry (Instant Pastry-Chocolate)

Look again, those are not eclairs. I'm still learning to make them. I bought some instant pastry dough. All you have to do just thawed the pastry in room temperature, according to the instructions on the box. And you have pastry to indulge in no time.
Ingredients:

1 box of instant pastry dough (Sunshine Brannd)
1/2 blocks cooking chocolate
1 tblspn butter
1 egg yolk

Method:

Roll out the dough with a rolling pin. Cut the dough into rectangles and stack 2 together. Trim the edges with a fork, brush the top with egg yolk and bake for 12 minutes at 160C or until the top is golden. Put aside to let it cool before drizzling with chocolate.Double boil the cooking chocolates with butter. Stir until all melted. Put some into a piping bag and drizzle on the pastry. Serve .... Yummy.

Chye Sim (White) In Coconut Milk

The simple dish. My kids love to have it with hot white rice and fried fish or fried chicken with sambal belacan. I added squidballs this time, usually its just plain or with taufu, fresh prawn and fishballs.

Ingredients:

1 packet of white chye sim, cut up and wash clean
1 packet squid balls
2 onions
2 cloves garlic
1 chili
1 tblspn dried shrimps or 1 inch belacan
1 cup coconut milk
1/2 cup carnation milk, low fat
1 cup water
Salt to taste
4 tblspns oil

Method:

Blend onions, garlic, chili and dried shrimp or belacan into paste. Heat oil and add the blended ingredients, stir until fragrant. Add in the coconut milk followed by carnation milk and let it simmer for a few minutes. Pour in the water about 1/2 cup and add the squid balls (sotong balls. Let it cook for 2 minutes and then add the chye sim. Salt to taste, heat for another 3 minutes and off the flame.

Asam Rebus-Chelok Ikan

Cooked this dish a few days back. Boyanese dish actually..Chelok means sour. Hmm Chukok means Fish. So this dish, the real name is Chelok Chukok *wink* ... Learn to cook this dish from my beloved mom and believe it or not, I had been cooking this dish since I was 16 years old. I'm 36 now *smile*

Ingredients:

5-6 slices mackerel (ikan tenggiri) or red snapper (ikan merah) or any fish you prefered, even ikan selar kuning will do

3-4 onions, 1 onions, sliced
2 cloves garlic
1 tspn cumin seeds
1 tspn coriander
1 inch fresh tumeric
1 stalk lemon grass, peel the outer layer
1 inch belacan
2 red chilli
2-3 green chilli, sliced
3 candle nuts
2 dried tamarind, soaked for a few minutes
1 packet lady's finger
Salt
Sugar
5 cups of water
Ajinomoto (MSG)

Method:

Blend onions, garlic, tumeric, cumin seeds, candle nuts, coriander, belacan and red chilli. Heat about 2 tablespoon of oil. Add the blended ingredients and lemon grass (bruised), saute for about 5 minutes. Pour 4 or 5 cups of water and let it simmer for a while. Add in the tamarind and fish one at the time. Sliced oinions and sliced green chilli can be added. Simmer for a few minutes or until fish are cooked. Add in the lady's finger and let it simmer for a few minutes again. Salt to taste, about 1 tspn sugar and 1/2 tspn MSG. Done :) .. Can you noticed slices of tomatoes, I add them as well ... shhhh don't let my mom knows this *giggles*

*Note: What I usually did before serving the Chelok Ikan, add some sliced chilli padi or green chilli if you prefer with some limau sambal juice!

Chicken In Spicy Gravy

The ingredients for this dish are similar to Asam Pedas, only that there are no belacan and buah keras (candlenuts). Tried this recipe yesterday from a cook book I bought (Ketuk2 Ramadan-Sheila Rusly, Malaysian Celebrity). Recipe by one of Malaysian celebrity as well- Ropi. Delicious!

Ingredients:

1 whole chicken (I used chicken wings)
Laksa leaves
10 stalks dried chili, blended until fine
4 cloves garlic, blended
5 onions, blended
Black Pepper, blended (I used 3 tspns powdered ones)
Fresh turmeric (I used 1 tspn powdered ones)
1/2 inch fresh ginger, blended
Tamarind juice
Water
Cooking oil
Salt to taste
Ajinomoto

Method:

Heat oil. Saute until fragrant the blended dried chili followed by garlic, onion, black pepper,turmeric and ginger. Add in about 1 cup of water, stir and add in the chicken. Stir again until well mixed. Add in the laksa leaves, tamarind juice, salt and ajinomoto to taste. Serve.

Pastry (Instand Frozen Pratas)-2

I tried this recipe for a 2nd time today. My first attempt was apple pie fillings, for today, potato curry. I used 2 prata. Place another prata on top and then add the fillings at the centre, wrap it like you wrap curry puff and trim the open edges with a fork. Love them!

Ingredients For The Filling:

6 large potatoes
1 green chili
1/2 inch ginger, bruised
2 medium onions, sliced
2 cloves garlic, chopped
Few sprig of curry leaves
3 tblspns curry powder
1/2 cup mixed vegetables
1 tblspn sugar
Salt to taste
MSG to taste

Method:

Heat about 4 tblspns of cooking oil. Add the onions, green chili, garlic, ginger and curry leaves. Stir and add in the curry powder followed by 1/2 cup of water. Stir and let it simmer until fragrant. Add in the potatoes and mixed vegetables. Water may be added if the mixture is too dry, about 1/2 of water will do. Let it cook for few minutes. Add in the sugar, salt and MSG. Let the potatoes cooked through. Heat the flame and put aside.

For Pastry:

6 instant pratas
1 egg yolk

Method To Wrap The Pastry:

Take 2 instant pratas, make sure its not too soft. Place the fillings on the centre, wrap it to semi-circles and trim the open edges. Place it on a grease baking tray, prick with a fork and brush the pastry with egg yolk. Bake at 100C for about 20 minutes.