Friday, July 1, 2016

Cranberry Bread Pudding 小红莓面包布丁

Life is getting back on track slowly. My girl is back from her Uni break till early September and my boy will be going back to the training school in the middle of July. Hopefully, I'll have more time to bake & cook for them. After two long busy weeks running around from hospital and home, here is another refrigerator clearing task for me. Need to clear up the frozen bread ! I was thinking either to transfer them into savory bread casserole or sweet bread pudding. Well, at the end, the sweet one has the most vote ! hehe.... So, decided to go for the sweet bread pudding with frozen cranberries. Its a great choice indeed and its as easy as 1...2...3....

Ingredients :
5 cups of fruity bread, cubed
3 cups  full cream milk
1/2 cup  brown sugar
115gm  butter
1 tspn  nutmeg powder
1 tspn vanilla essence
4 eggs, beaten
1 cup  frozen cranberries, roughly chopped

Method : 
(1) heat up milk, sugar and butter till sugar & butter just melted then off the heat.
(2) stir in nutmeg powder, vanilla & beaten egg and mix well. Mixture will became slightly thicker flow, not curd.
(3) pour egg mixture to bread and let them sit for 10 minutes.

(4) next, transfer bread mixture into a 9" greased casserole tray and top with cranberries and slightly tuck them into the bread mixture.
(5) then bake at preheated oven 180'C for about 35 minutes with water-bath method or till the top nicely crispy brown.

**water~bath baking method : add water into a larger tray then insert the designated baking tray or casserole tray into it for baking.

Its best to serve them warm with an ice cream. I actually have reduced the amount of sugar from 1 cup to only 1/2 cup. It turns out just perfect and the texture is beautiful, not too sticky nor too soggy. Muakkkk ! <3   Loving it. Hope you guys will love it too.

Wednesday, June 29, 2016

Malaysian Chicken Satay With Peanut Sauce 马来西亚鸡肉沙爹

Finally, hubby has discharged from hospital on last Sunday afternoon. He's able to celebrate Father's Day at home with all of us. It's such a blessing that he is well now. However, he still need to attend one whole year of monthly check up. Just to make sure that he's totally clear from malaria parasite. For the celebration, I made everyone's favourite .... the Malaysian satay. I actually prepared the meat two days ahead. The meat is much tastier when you've enough time to infuse the flavouring. If you're a carnivore, try using pork meat or beef which is highly recommended. >o<

I have to thank this site for sharing such beautiful recipe, especially the peanut sauce. Absolutely, stunning ! However, I have to go without the grill. I used the oven instead. So, here's what I did.

Ingredients for chicken satay :
500gm  deboned chicken meat
50 pieces bamboo skewer, soaked for an hour before used

Ingredients for blended paste :
5  shallots
4  garlic cloves
2cm  galangal/blue ginger
2 cm  ginger
2 cm  fresh turmeric
2 stalk lemongrass, thinly sliced
2  TB brown sugar
1 tspn  salt
1 TB  cooking oil
(Blend all ingredients into smooth paste)

**Toasted ingredients : 1 TB  cumin powder, 1 TB  fennel powder, 1-1/2 TB  coriander powder

Method :
(1) cut chicken meat into small chunks and set aside.
(2) mix together blended paste and toasted mixed spice till well cooperated.
(3) now, marinade chicken meat with blended paste mixture and keep refrigerated overnight.
(4) thread about 3 pieces of meat onto each bamboo skewers and its all ready to go for grilling.
(5) or bake at preheated oven 220'C till brown, baste & brush the meat with oil mixture once awhile and flip the meat on and off making sure the meat is totally cooked.

Ingredients for brushing oil mixture :
1  candlenut, finely pounded
1 TB  brown sugar
1 TB  hot water
2 TB cooking oil
1 lemongrass, for brushing with the head pounded
(combine all ingredients and mix well)

Ingredients for Satay Sauce :
250gm  toasted peanut, skinned & pound to rough powder form
1/2 cup brown sugar
1/2 cup  thick coconut milk
1/2 cup  cooking oil
salt to taste
30gm  asam jawa paste/tamarind, soaked in 1-1/2 cup boiling water

Ingredients for blended paste :
2   candlenuts, pounded
3   shallots
1   large onion
2   garlic
13 dried chilies, cut & soaked till soft
2cm  galangal, sliced
2   lemongrass, thinly sliced
20gm  dried shrimp, soaked
1/2 tspn  cumin powder, toasted
1/2 tspn  coriander powder, toasted
(blend all ingredients into smooth paste)

Method :
(1) preheat wok or sauce pan with 1 cup cooking oil, stir in blended paste and cook over medium heat till fragrant (takes about 15 minutes). Stir gradually.
(2) next, add in toasted ground peanut and continue cooking for another 5 minutes.
(3) strain asam juice and discharge the seeds.
(4) stir together asam juice, coconut milk, salt & sugar and continue cooking till mixture turns thick. Add in extra water if possible.
(5) finally, off the heat and set aside. However, its best to serve it hot with satay.

The meat doesn't look as glossy due to the usage of oven and also lack of chicken skin. However, it is as tasty ever !

Just how could you resist such serving !!!  Especially with the peanut sauce.
Hope you guys are having a fabulous week ahead. Enjoy & have fun !

Sunday, June 26, 2016

Jewish Potato Latkes 犹太民族的马铃薯饼

For the past two weeks, I hardly have time to prepare meal and yet still have to cook something nice for the kids and hubby who is still in the hospital. He is fine ! Just that the doctor won't allow him to discharge, unless his blood test shown malaria negative continuously 3 days in a roll. Hopefully, he'll be able to come home tonight to celebrate Father's Day !  During this moment, I really need something fast and simple to prepare. And immediately potato latkes floated up in my mind. OK, I'm going to work on that. Latkes is very popular in the European countries and Middle East as well. Latkes is actually potato pancakes and its the traditional Jewish food. It is usually eaten on traditional festive holidays, for example Hanukkah.

This is an easy bitsy simple dish and I pretty sure everyone will love it.

Ingredients :
5 large potatoes, thinly grated
salt & pepper to taste
1 tspn  vegetable granule
2 eggs, beaten
3 TB  all purpose flour

Method :
(1) combine all ingredients and mix well.
(2) preheat frying pan with 2 TB cooking oil, spread 2 TB potato mixture onto frying pan to form a disk like shape, once its ready.
(3) let the potato pancake cook over medium heat till golden brown then flip it over and continue cooking till brown as well.
(4) when done, sprinkle a pinch of salt before serving.

Add a little more cooking oil if you want them really brown.

Gosh, my kids fallen in love with these latkes immediately. So do I ! You may add in some sliced onion as your personal preference but I omitted it. I definitely will make another batch soon. >o< Yumm...Yummm...
Happy weekend and enjoy your day !
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