Sunday, July 29, 2012

Tips For Fluffy Coconut Blossoms


Question:
How to get fluffy blossoms that will stay soft till the next day and up to 3 days

Answer:
I used Hong Kong Flour instead of cake flour or plain flour, as for the ovalette you can add about 1 1/2 teaspoon. Steamed for about 10 to 15minutes. Make sure you cover the steamer cover with clean and dried towel.
This is what I did everytime I make the blossoms. Another tips, place the blossoms (already cool) in a covered container and away from heat. Can be stored in room temperature up to a few days. Mine usually can be kept up to 3 days only as it will be gone within that days. Haa haa. Blamed it on my kids.

Question:
How to prevent vapour from getting into the blossoms

Answer:
Covered the the steamer cover with clean and dried towel, if it gets too wet, change to a new one. That's what I did and also try to wipe the sides of the steamer where you steam the blossoms. A good steamer is a credit for a fluffy and soft blossoms too.

Sorry if tips are not too helpful.

Regards

Recipes Soon

Time very limited right now. Too busy to upload the recipes. But I promise that I will upload soon. Thank you for droppping by my humble recipe blog. Much appreciated.

These, are still pending.

1) Sambal Kacang Ikan Bilis
2) Mango Shrimp Paste Salad
3) Chickpeas Fried Chicken

Chickpeas Fried Chicken

 
So far this is the best fried chicken I ever taste, recipe is from by dear mom. She created this recipe herself. A winner among her customers at the stall she works somewhere in the west (Near Lakeside MRT). Can fry the chicken in advance, re-heat in the oven for about 10minutes before serving. Best to have it with Chicken Rice, Fried Rice, Fried Noodles etc, or just have it on its own.
Mom fried the excess batter. Knows well that we love to have the crunchy flour bits. Best!

 
Ingredients

500grams chicken (any chicken parts you preferred)
1 cup rice flour
1/2 cup corn flour
1/2 cup chickpea flour (Alagappa's Dhall Flour)
1 egg
1 inch ginger
1 cloves garlic
2 tablespoon curry powder
1 teaspoon white pepper
Salt and MSG to taste

Method

Grind the ginger and garlic. Combined all ingredients and add the grinded ingredients then mix well. Let it marinate for about 1/2 hr. Deep fry until golden.


Mango Shrimp Paste Salad

Sorry for the delayed. I was busy this few days, making orders for Eid.
This Salad is great to have on its own, hot white rice, as a side dish as well. Sour, sweet and spicy at the same time. Sedap!

Ingredients

3 medium young mango, peeled and shredded
4 chili padi, pound
3 red chili, pound
3 green chil, pound
1 medium onions, sliced
1/2 inch belacan (shrimp paste)
2 tablespoon ikan bilis, pound
Juice of 3 lime (limau sambal)
Salt and sugar to taste

Method

Pound ikan bilis, belacan, chili padi, green chili and red chili. Put aside. In a medium bowl, add all ingredients, mix till well combined and marinate for 1hr. Garnish with slices of red or green chili (optional) before serving.

Thursday, July 26, 2012

Roti Jala/Kirai 3

Roti Kirai or Roti Jala. Again family favourites. One of our iftar meal yesterday. I don't make salads to go with the roti kirai though. Already too many foods, I think thats enough to fill the stomachs.

Ingredients

4 cups plain flour
4 eggs, beaten
1/ 1/2 cups water
1/2 cup milk
1/2tspn salt
1/2tspn srange food colouring

Method:

Put all the ingredients into a blender and blend till the mixture is smooth or use an egg beater to blend the ingredients. Make sure the batter is not thick, slightly watery is better. Make sure it can pass through the tiny holes on the mold. Heat the non-stick pan and grease. Put the batter in roti jala mould. In a circular motion over the pan so it will form a lacy pattern. Cook for about 2 minutes and place onto a plate where you need to fold into quarters or roll it like spring rolls depends on your liking. Much better to fold 2 pancakes so that it looks firm and you got to eat 2 at ones.


Chicken Curry, Beef Curry or Mutton Curry, the best accompaniments for this Roti Kirai. Prepared seperately.

Ingredients For Chicken Curry

500grams chicken wings or drumsticks
3 medium onions
2 clove garlic
2inch ginger
2 green Chili
1 cinnamon stick
2 star anise
3 cloves
3 cardamom seeds
2 tablespoon tomato sauce
1 tablespoon tamarind pulp or you can use tamarind slices. For the pulp add about 4 tablespoon of water to obtain juice.
2 to 3 tablespoon curry powder. I usually add 4 to 5 tablespoon.
2 cups coconut milk or evaporated milk or cream or fresh milk. Coconut milk actually to add flavour to the curry, for healthy version you can add milk
A few curry leaves
Water

Method

Grind the onions, garlic, ginger and green chili. Heat about 5 tablespoon cooking oil. Add the cinnamon, star anise, cloves and cardamom seeds, can add a few curry leave. Sauté for a few minutes then add in the grinded ingredients and curry powder. Fry till fragrant and the oil seperates (pecah minyak). Add in the chicken tomato sauce, and add about 2 cups of water, mix and let it simmer before you add the potato n carrots. When bubbles, pour in the milk and tamarind juice or add the tamarind pcs. Let it simmer again for a few minutes at a lower heat. 

*Note:- You can add the milk or coconut milk just after you added the grinded ingredients and curry powder (when you can see that the oil seperates add in the coconut milk and stir for a while)

Wednesday, July 25, 2012

Kuih Keria (Sweet Patotoes Donuts)

Kuih Keria, sweet potatoes donuts. Family favourites, mom was craving for this goodies yesterday. Made them for iftar. I only had a few sweet potatoes, given by my mother in law but enough to whip this sweet treat for mom. I used less flour this time so it won't get tough or hard.
 
Very simple recipe for this kiuh keria. Only get a few kuih keria though, will buy more sweet potatoes and will make them again this few days. Can't get enough :-))

Ingredients

3 medium size sweet potatoes
80 to 100grams self raising flour
1 tablepsoon sugar
1/2 teaspoon salt

Method

Peeled the sweet potatoes, boiled till tender, drained, mashed. Add in the sugar and salt followed by the flour little at a time, to make sure that the flour is not over added. The mixture must not be too dry of too soft, just nice for you to shape it into rings (like donuts). Heat up cooking oil and fry till golden.

For Sugar (To make sugar coating)
1/2 cup sugar
3/4 cup water

Method

In a wok or any cooking pan you have, combined the sugar and water and heat until sugar dissolves and now you can add in the donuts and carefully coat it with the sugar. Off heat, place the donuts on a rack and let it cool.

Tuesday, July 24, 2012

Samosa (Potatoes & Beef)

Craving for samosa, I thought of buying them but there's enough ingredients to make, why not right? I used beef for the samosa, add some potatoes, peas, chinese celery, green chilis etc. Mom bought ready to use spring rolls or samosa leaves where can be found at Shop and Save supermarket (Singapore), from Saudi Arabia. The skins are not the same as the usual spring rolls skin that I usually bought to make spring rolls or samosa. But I like the texture and it has the taste of the Middle East.

Above is the fillings. As you can see there's alot of  beef (slices), oh my that's yummylicious. Mom told me to make sure that the beef slices are tender.

Ingredients

200grams beef, sliced
2 large onions, sliced
3 cloves garlics, sliced
4 tablespoons curry powder
4 large potatoes, diced
1/2 cup peas
1 teaspoon gharam masala
 A few sprig curry leaves
1 tablespoon sugar
Salt to taste
Cooking oil

Method

Heat about 4 tablespoon of oil in the wok. Add in the chopped onions,garlic, curry powder and curry leaves, fry until fragrant and add in the beef, add about 1 cup of water and let it simmer till beef tender. Add in the potatoes and peas. Let the potatoes cook through. Lastly put in the gharam masala, sugar and salt and stir again till combined .Let it cook till slightly dry. Remove from heat and let it cool.


Monday, July 23, 2012

Silken Taufu Soup 2

 
Silken Taufu  Soup, slightly different from my previous recipe which you can fine here. Improved recipe I should say. This time I fried the silken taufu till golden. I omit fish cakes or fishballs, well it taste better as I can feel the slightly firm and creamier texture of the silken taufu.

Ingredients

1 tube silken taufu
1 carrot (diced)
1 potato (diced)
1 medium onion (half)
1 clove garlic
2 cm ginger (sliced)
200 grams chye sim, trimmed
1 cube chicken stock
Chinese celery and fried onions for garnishing. No salt in this dish.Chicken cube is enough.

Method

Pan fried the taufu till golden, only use about 5 tablespoons of cooking oil. Put aside. Fill the pot with water about 500ml approximately. Bring to boil and put all the ingredients except the silken taufu and chye sim. When the carrots and potatoes are cooked, add in the taufu and chye sim. Dash of salt if you prefer. Can have it as it is or with plain white rice


Noodles (Prawn & Beef) 2

Improve version of Prawn & Beef noodles. I added oyster sauce this time. Cooked it for iftar yesterday.

Ingredients:

500 grams yellow noodle
300 grams bean sprout or more depends on individual
500 grams beef, slice to your like (pound it so that it will get tender)
300 grams prawn, cleaned, trimmed the legs and whiskers
2cm ginger, blended
5 onions, blended
8 cloves garlic, blended
1 tablespoons oyster sauce
2 star anise
2 cloves
1 cinnamon stick
1 cube beef stock
Water about 2 litre
1 tbspns corn flour, mix with 2 tablespoon of water
Salt to taste
Carrots for garnishing
Chinese celery for garnishing
Fried onions for garnshing

Method:

First, boil the beef until tender. Put aside. Saute the star anise, cloves and cinnamon stick till fragrant. Add in the blended ingredients and saute until fragrant. Add in the water and beef stock (cube) and oyster sauce, then add in the beef and prawn followed by the corn flour. Let it simmer for about 5 minutes. Salt to taste. Let it simmer again and serve with yellow noodles and garnish to your liking.

Sambal Kacang Ikan Bilis