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.

Chocolate Tarts-4

Made chocolate tarts, Sarah requested for some. Shared some with my cousin. Alhamdulillah she likes them. Recipe can be found here

Basic Biscuits With Butter Cream

Baking With My Precious Kids

My kids, especially the elder ones, my boy, Fikri...suggested we had a baking time yesterday as he was so bored. On top of that, he wanted to relax his mind as he was sitting for PSLE exams. Monday will be his last paper, Science.
Well, I was not in the mood to bake, but the kids really enjoyed themselves.

Ingredients:

125grams butter, softened at room temperature
3/4 cup of castor sugar
1 tspn vanilla essence
1 egg
2 cups of plain flour
1 teaspoon of corn flour

Cream the butter, sugar and vanilla untill light and fluffy. Add the egg, beat again. Add the flour and baking powder into the mixture. Using your hands, roll the mixture into a balls and place on an oven tray. Flatten with your finger or fork. If you want to use a biscuits mold, make sure you put aside the dough for about 15 minutes. Then roll up with a rolling pin and use your prefer mold. Bake at 190C for 12 minutes or until pale golden.

Ingredients For The Butter Cream:

50grams butter, soften at room temperature
1/2 cup icing sugar
2 tblspns corn flour

Method:

Beat all the ingredientd until well combined. Decorate as you like

Ayam Masak Merah-2

Red Chicken In Sauce (Ayam Masak Merah)-2

Hubby requested for this dish today. I don't used fresh onions. To know more, check out the ingredients. Hope it will not suprised you. Same taste but a bit thick, I mean the gravy. We enjoyed having it though.

Ingredients:

500g chicken wings
1/2 cup fried onions
2 cloves garlic
8 stalks fresh chilies
4 tblspns tomato sauce
4 tblspns chili sauce
4 candle nuts
5 pieces cloves
3 pieces star anise
3 pieces cardamom
1 stick cinnamon
2 tblspns sugar
Coriander leaves
3 cups of water, approximately
Salt to taste
MSG to taste
Some peas for garnishing (up to your liking)
4 potatoes, cleaned, cut up and deep fried until golden

Method:

Blend fried onions, garlic, chilies and candle nuts into a paste. Fried the chicken wings until golden and put a side. Heat oil, when hot add in the blended ingredients, cloves,star anise, cardamom and cinammon stick, stir for about 5 minutes. Add in the tomato sauce and chili sauce and stir again. Pour in about 1/2 cup of water. Add the chickens, a few pieces of coriander leaves and the remaining cups of water, add in the potatoes and some peas, simmer until gravy thickens. If the gravy is about to dry, add in 1 cup of water, sugar and salt to taste. Serve with hot white rice or with bread (I like eating this dish with bread)

Chocolate Chip Cookies-Part 4

Made some for my kids today. Love this simple to do chocolate chips. Thanks again to Vicki Hollands for the recipe book. It a hits! Great to munch.

Ingredients

125g butter, softened (room temperature)
1/4cup sugar/castor sugar
4tblspn sweetened condensed milk
1 tspn vanilla essence
1 1/2cups plain flour
1 tspn baking powder
1/2 cup chocolate chips (put a bit more if you prefer)

Method

Cream butter, sugar, condensed milk and vanilla until light and fluffy. Sift flour and baking powder together. Mix sifted dry ingredients and chocolate chips into creamed mixture. Roll tablespoonsful (or u can use ur hand) of mixture into balls or just pinch and place them on a greased oven tray. Bake at 180C for 20 minutes.

Note:
Original recipe can be found here

Curry Puffs (Potatos & Mixed Veges)

Made some for my kids and for hubby's iftar today. The dough is much different from my previous twos. This dough stays crunchy for couple of hours so it does taste better.

Ingredients For The Dough:

350 grams plain flour
100 grams butter, soften
1 egg
1/2 tspn salt
100ml water

Method:

Place the flour in a large bowl, add in the butter and mix well until it resembles bread crumbs. Add in the egg, mix again. Then add the water, a little at a time and mix the dough till it is smooth. Put aside for few minutes. Dived into small balls, like a ping pong balls and put aside.

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.

To make the curry puff, take the ball and use a rolling pin to flatten the ball, add the fillings on the center, wrap and trim the open edges. Deep fried until golden.

Mee Goreng

My version of mee goreng. Thanks to mom for the sambal tumis, just with sambal tumis you can whipped a dish. Isn't that great?

Ingredients:

500 grams yellow noodles
200 grams prawns, cleaned and remove the shelves
100 gram beef, sliced thinly
1/2 packet chye sim, cut up
6 tblspns sambal tumis
2 tblspns tomato sauce
1 tblspn oyster sauce
1 taufu, cut into small cubes and deep fried until golden, put aside
Salt to taste

Method:

Heat 4 tblspns of cooking oil. Add the sambal tumis and stir. Add about 1/2 cup of water followed by prawns and beef and cook till beef tender and prawn cooked through. Pour in the tomato and oyster sauce and stir again, simmer for a few minutes. Add the yellow noodles, mix well followed by chye sim. Stir again until all well mixed and noodles are not to watery. Serve in a big plate and sprinkle the fried taufu. Done

Stir Fried French Beans With Beef

When you have no idea on how to cook the veges ... Thats what happened to me often. No idea at all, blank! Just the simple way but it makes my day *smile*

Ingredients:

1 packet of french beans, cut diagonally
1 medium onions, sliced
2 cloves garlic, chopped
1 chili, sliced
100 grams beef, sliced but not too thin
1/2 cup mixed vegetables
1 tspn white pepper
1 tspn black pepper
Salt to taste
MSG to taste, not too much though

Method:

Heat about 2 tbspns of cooking oil. Add the onions, garlic and beef. Add about 1/4 cup of water, stir and cook until beef are tender. Add in the french beans and mixed vegetables. Stir again and add the white and black pepper. Salt and MSG to taste. Stir again for 2 minutes. Off the heat

Truffles By Mom

Just finished making truffles with mom.
Will upload recipe soon

Edited - Added recipe on 7th October 2009
The easiest truffles ever. Its mom's idea and so can I called it by her name? But too rich and too sweet.

Ingredients:

Moisture mix fruit cakes
Half block cooking chocolate
Plenty of chopped roasted almonds
Plenty of paper cups

Method:

Break the cakes and mash it with your hands. Shape into small balls and put aside. Melt the cooking chocolate by double boiling method. Once the chocolate melted, dip the balls one at the time and place it into the paper cups. Drizzle with the roasted almonds. Continue until all done. Place in the fridge till set.

Sugee

Hubby's favourite. Another must have cookies for Eid.
Will upload recipe soon

Edited: Recipe added on 7th October 2009

Ingredients:

180grams ghee
190grams icing sugar
200grams flour
200grams semolina flour

Methods:

Beat the ghee and sugar. Add in the flour and semolina flour and knead into a dough. Mould the dough into balls by using your fingers. Placed 2 inches a part and bake at 170oC for 10 to 15 minutes.

*****

This is another Sugee recipe with baking soda

Ingredients:

350gm plain flour
1/2 tspn baking soda, *a little bit more should be fine too
200g ghee
150 icing sugar
150 semolina flour
1/2 tsp salt

Method:

Heat oven to 180C
Sift plain flour and baking soda together (I never sift ... heehehee)
Place ghee, icing sugar, semonila flour and salt in mixer and beat until dry ingre dients are just moistened. Add sifted ingredients and mix well.
Divide dough into smalls balls then fletten slightly.
Arrange on lined baking tray and bake at 180C for about 12 minutes.