Wednesday, 31 October 2012

Cheese Omelet

2 eggs
2 cherry tomatoes - diced
1 onion - diced
2 tbsp grated cheese
Salt and pepper to taste

1. Break the eggs and add all the ingredients.
2. Heat up 1 tsp olive oil, and fried the egg.
3. Served

Steam Mocca Cake

Ingredients A
250g Butter
1 cup cocoa powder
1 cup fresh milk
1 tbsp Nescafe
1/2 cup condensed milk

Ingredients B
3 eggs
1 cup brown sugar
1 tsp vanilla essence

Ingredients C
1 1/4 cup plain flour
1/2 tsp soda bicarbonate
1 tsp baking powder

1. Combine the ingredients A in a small pot, cooked on slow heat until its mixed thoroughly. Removed and set a side
2. Using the electric mixer, whisk egg and brown sugar until fluffy and then add the vanilla.
3. Add the mixture and continue stir, slowly add the ingredients C bit by bit.
4. Heat up a steamer. And steam the cake for about 45 minutes or until it cooked
5. Carefully removed from the steamer, avoid the water dropping on the cake.
6. Served

Fried Pak Coy with Oyster Sauce

1 bunch Pak Choy (Sawi) - cut
3 cloves garlic - peeled and sliced/ chopped
2 tbsp oyster sauce
1 tsp corn flour (mixed with 1 tbsp water)
1 tsp light soy sauce
1/2 tsp chicken stock powder
1/2 tsp pepper

1. Heat 1 tbsp oil in a wok, sauté the garlic until fragrant.
2. Add oyster sauce & vegetables and a bit of water. Season with soy sauce, pepper and chicken stock. 3. Thicken with corn starch and stirs for few minutes and removed

Tuesday, 30 October 2012

Mushroom Soup

Another soup recipe to start your day ....

3 cups chicken broth
4 potatoes - peeled and diced
10 - 15 pcs button mushroom - sliced
1 medium onion - chopped
3 garlic - minced
Chopped parsley
1 tbsp butter
3 tbsp olive oil
1 tbsp freshly ground black pepper
1 tsp salt or to taste
Light Cream

1. Heat oil and butter in a pot, sauté garlic and onion until soft.
2. Add sliced mushroom and cooked for about 5 minutes on slow heat
3. Add parsley, cut potatoes and the chicken north. Season with salt and black pepper. Simmer until potatoes soft. Remove from the heat and allow to cool
4. Using the blender, blend the soup until smooth. And then pour it back into the pot and stirs on slow.
5. Add cream and served

Monday, 29 October 2012

Cream of Celery Soup

During my recent visit to Penang, I had lunch with a bowl of soup as a starter, suddenly I realize that I don't have many soup recipes in my blog. So.. I am now decided to include more of it and to start with; is this excellent creamy soup. Enjoy!!

1 large onion - cut into wedges
3 cloves garlic - peeled and chopped
1/2 cup butter - melted
1 bunch of celery stick - cut into small
1 potato - peeled and cut
1 cups of chicken broth
1/2 cup water
2 cups fresh milk
1/2 cup cream
2 pcs bay leaf
1 tbsp flour
1 sprig parsley
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Salt to taste

1. In a saucepan, melt butter and saute the onion and garlic until brown. Add chicken broth and flour and constantly stirs until smooth.
2. Add in celery and potatoes, bay leaf. Simmer until the vegetables soft
3. Removed from the stove. Allow to cool for a while
4.  Transfer to blender or any food processor. Add in milk, parsley and cream, blend until smooth.
5. Transfer back to the pot and season with black pepper, cayenne pepper and salt simmer for another 2-3 minutes before served.

Sunday, 21 October 2012

Creamy Mashed Potato

This is my style of making the mashed potato... creamy and yummy!! feel free to try

4 - 5 potatoes , peeled but don't cut it
1/2 cup melted butter
1 tbsp milk powder
1/2 cup heavy creme or fresh milk
1tsp freshly ground black pepper
1/2 tsp salt

1. Boiled potatoes until cooked, removed and drain the water
2. Mashed the potato while its still hot, add all other ingredients and mixed well
4. Served as a side dish

Saturday, 20 October 2012

Honey Almond Chicken

2 pcs Boneless chicken breast
1/2 cup sliced almond
3 tbsp honey
1 tsp cayenne pepper (or chili powder)
1 tbsp apple cider (or red wine)
1 tbsp lemon juice
1 tsp freshly ground black pepper
Salt to taste

1 tbsp butter
olive Oil

1. Combine all the ingredients in a bowl and then marinade the chicken for at least about 2-3 hours
2. Pan fry the almond without oil, removed and set aside
3. Melt butter and olive oil in a frying pan, cook the chicken, constantly turn until its ready.
4. Served with mashed potato and garnished with almond.

Friday, 19 October 2012

Mushroom Cheese Bruschetta

4-5 thick sliced bread
5-6 pcs button mushrooms - sliced
1 large onions - diced
1 garlic - chopped
1/2 green capsicum - diced
1 tomatoes - diced
1/2 tsp dried oregano
1 tbsp butter
Grated cheese
Fresh ground black pepper
Salt to taste

1. Melt butter in a frying pan, saute garlic and onions. Stir fry until soft
2. Add in capsicum, mushrooms, tomato and then season with oregano, black pepper and salt - removed and set aside
3. Arrange the bread on the baking tray. Put the mushroom on the bread and top up/ cover with grated cheese. 
4. Bake it in the oven at 170 degree C for about 5-10 minutes or until the cheese is melted and brownish. Garnish with parsley and served

Thursday, 18 October 2012

Grilled Curry Chicken

Another delicious grilled chicken recipe...

1 whole chicken
3 onions - minced
3 cloves garlic - minced
1/2" ginger - minced
1/4 cup coconut milk
2 tbsp curry powder
1/2 tbsp chili powder
1 tsp brown sugar
1/2 tsp freshly ground black pepper
Salt to taste

1. Pound onion, garlic and ginger until fine.
2. In a bowl, mixed coconut milk, curry & chili powder, pounded items, brown sugar and black pepper
3. Marinade the chicken for about 30 minutes.
4. Cook the chicken on the bring pan for about 10 minutes before transfer to the pre heat oven. Grilled at 180 degree C for another 20 minutes or until it turn brown

Fried Crispy Bitter gourd

Not many people like bitter gourd but when you prepare it this way, even the young children would like it. 

5pcs bitter gourd - sliced thinly
2 onion - thinly sliced
1 stalk curry leaves

Items A
1 tbsp rice flour
1 tbsp plain flour
1 tbsp curry powder
1/2 tsp chili powder
1 tsp chicken stock granules
Salt to taste

1. Sliced the bitter gourd thinly, set aside
2. Combine all ingredients of Items A in a bowl. And then add bitter gourd, onion and curry leaves, stirs. And then add about 2 tbsp water. Mixed it evenly
3. Heat oil in the wok, deep fried the bitter gourd until crispy and served.

Mummy's Guide To Finger-Licking Food

French Toast with Shredded coconut

Today I just wanted to have something simple for breakfast so I decided to make french toast and with some left over shredded coconut left over from previous baking, I just add it in.... turns out so tasty and crunchy.

4 slices Bread
2 eggs
1/2 cup fresh milk
2 tbsp dried shredded coconut
1 tsp honey
1/2 tsp cinnamon sugar powder
1/2 tsp vanilla essence
1 tbsp butter

1. Beat egg, milk, cinnamon, vanilla and honey together. Mixed with the shredded coconut and set aside
2. Pre heat oven at 170 degree C.
3. Heat frying pan, and melt butter. Dip the bread in the egg mixture and lightly fried it in the pan. Turn it on the other side and then transfer to the baking tray.
4. Bake for about 10 minutes or until it turns brown.
5. Served with hot long black coffee.. enjoy!

Sunday, 14 October 2012

Kueh Tepung Bungkus

Another delicious Malay kueh. Not so often you can get to buy this outside, I'm not too sure why. Anyway... I learned how to make this lovely kueh from my late mother.

Ingredients A
For the Balls
1 cup glutinous rice flour
1/2 cup water
Pinch of salt
Pandan essence flavor or artificial coloring (optional)

Ingredients B
For the White layer
1 cup rice flour
2 cups coconut milk
3 cups water
1/4 tsp salt

Banana leaves - soften it by lightly stand on the fire

Ingredients C
For the Filling
1 cup grated coconut (just the white flash only)
2 tbsp water
1/2 cup brown sugar or palm sugar
1 tbsp plain flour (mixed with 2 tbsp water)
1 pandan leaf - tie into knot

Making the filling
1. Boil water with brown sugar and panda leaf until dissolve. Add grated coconut and constantly stirs.
2. When it's about to thicken add plain flour mixture and stir again until thick. Remove and allow to cool.
3. Make a tiny balls and set aside

Making the balls
4. Combine the glutinous rice flour, salt, pandan flavor or coloring and a bit of water. Knead the mixture until becomes a soft dough.
5. Make a small ball and flatten it, insert the coconut filling. Cover the filling neatly to make a small balls. Complete the process until finished and set a side.

For White layer
7. Combine the rice flour, coconut milk, water and salt. Cook on a slow heat until thick. Removed
8. Scoop the white layer on banana leaf, spread it a bit and put 2 of the balls in the middle. Neatly push the white layer around and cover the balls. Fold the banana leaf. (see picture)
9. Heat up the steamer and steam for about 20 minutes.
10. Served when it's already cold.

Saturday, 13 October 2012

Honey Fruit Cornflakes

500g Cornflakes
100g butter
1 tbsp sugar
1 cup honey
4 tbsp roasted sesame
6 pcs red cherry - chopped
1/4 cup raisins
1 tsp vanilla essence

1. Melt butter on slow heat and then add in honey, vanilla & sugar. Stir until dissolve.
2. Combine cornflakes with raisins, roasted sesame and cherry into a bowl. Pour the mixture and mixed thoroughly.
3. Preheat oven to 180 degree C.
4. Scoop into papercup. Arrange in the baking tray and bake for about 5-8 minutes.
5. Allow to cool and then served

Soya Jelly Dessert

10g jelly
1 cube palm sugar - chopped
1 1/2 cup soya milk
2 tbsp sugar
2 cups water
1 pandan leaves - tie into knot

1. Divide jelly into 2 portion. Add soya milk and 2 tbsp sugar and bring to boil until it dissolve.  Add sugar and continue stir. Removed and pour into the tray and allow to cool.
2. One it harden, cut into small cube and arrange it in a tray. Set aside
3. Combine the other half of jelly with water, pandan leaf and palm sugar. Cook until dissolve.
4. Slowly pour into the soya jelly and allow to cool before refrigerate.

Ulam with Coconut Sambal

'Ulam' means raw vegetables and it's popular among Malays, there are so many types of ulam and to be honest I am not that familiar with it. But this is some of the vegetables that my mother use to serve while we were young. It's either served with sambal belacan (see my previous post) or with coconut sambal. I prefer top eat it with this.. its spicy, savory and with the flavor of coconut... hmmm.. Really yummy!!

1 cup freshly grated coconut
1 red chili
3 Birdseye chili - (depending on your taste)
1 small onion
1 tbsp lime juice
1 tsp roasted belacan (shrimp paste)
salt to taste

Raw vegetables: lettuce, cucumber, mint leaves, cashew nuts shoot etc

1. Add red, birdseye chili, belacan, onion and salt into chopper and blend it well
2. Combine the grated coconut and lime juice and blend again.
3. Removed and served with ulam

Thursday, 11 October 2012

Rasaam Soup


5 cloves garlic - peeled and crushed
1 tsp cumin seeds
1 tsp black pepper corn
1 bowl tamarind extract
1/2 cup water
1/2 tsp coriander powder

1/4 tsp turmeric powder
5 pcs dried chili
1/2 tsp mustard seeds
1/2 fenugreek seeds
1 handful corrinder leaves
2 tomato - cut
1 stalk curry leaves

1. Using the stone mortar, lightly pound the cumin seed and black pepper corn. Add in garlic and crushed it with 1/2 of the coriander leaves.
2. Heat 1 tbsp oil in a pot, add mustard seed, fenugreek and dried chili.  Stirs and then add in the pounded item and curry leaves. Continue stirs until fragrant
3. Add turmeric and coriander powder, followed by tamarind extract and tomato. Season with salt and bring it to boil
4. Add the coriander leaves and served.

Egg breakfast cups

2 eggs
2 pcs wholemeal bread
2 pcs Turkey slice
1 slices cheese
Melted butter
Freshly ground black pepper
Salt to taste

1. Remove the bread crust. Using the roller pin, press the bread until thin.
2. Fold the bread into a small cup to fit into the muffin baking tray.
3.  Brush the melted butter on the bread, and arrange the turkey slice and cheese (see picture)
4. Break the eggs into each of the bread cup and season with salt and pepper
5. Grill for about 15 minutes at 180 degree C. (depending on your taste - shorter period if you like runny eggs)
6. Removed from the oven and fold it in the aluminium foil and allow to rest for another 5 minutes before served.

Wednesday, 10 October 2012

Portugese Grilled Chicken

2 pcs chicken thigh
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp chili powder
1 fresh chili - deseeded and chopped
2 tbsp dried oregano
1 tbsp brown sugar
4 garlic - crushed
1 tsp freshly ground black pepper
salt to taste

1. Combine all the ingredient and pour on to the chicken and rub thoroughly
2. Marinade the chicken overnight in the fridge
3. Pre-heat oven to 200 degree C.
4. Cooked the chicken on the frying pan for about 5 minutes before roasting in in the oven for another 30 minutes or until it turn brown
5. Removed from the oven and cover with aluminum foil and let it rest for 5 minutes before served

Monday, 8 October 2012

Sambal Belacan

This recipe is requested by a friend who loves to eat this..including my father; he must have this as an additional dish together with ulam (salad).

4 red chili - cut
4 birds eye chili
1 tsp roasted belacan (shrimps paste)
1/2 tsp tamarind paste - mixed with 2 tbsp water
1/2 tsp lime juice
Salt to taste

1. Combine red chili, birds eye chili in a stone mortar or in a mini chopper. Pound or blend until fine
2. Add tamarind and lime juice, mixed well and served with white rice and deep fried fish.

Almond Raisin Muffin

150g butter - soften
4 eggs
1 cup brown sugar
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1/4 cup evaporated milk
2 1/12 cup self raising flour

1/4 cup raisins
6 red preserved cherries  - chopped
1/4 cup crushed almonds

1. Preheat oven to 180 degree C.
2. Beat butter and sugar until fluffy, and then add in the egg one after another and the add in the vanilla
3. In separate bowl combine salt and milk. And then slowly pour into the mixture.
4. Add the flour and baking powder; continue stirs until it's thoroughly mixed and then add in the raisins, cherry and crushed almonds
5. Scoop the mixture into the cupcake and arrange on the baking tray.
6. Bake for about 20 minutes or until it turns brown and cooked.
7, Allow to cool before served