Monday, October 27, 2014

Mee Ayam Soto @ Spiced Chicken Noodle Soup

My weekend brunch plan is finally arrived. I've been looking forward to another homemade local spiced noodle soup for a long time and yes.... finally ! Personally, I don't often take this kind of noodle soup at the food stall due to the thick layer of oil they're serving with the soup. I'm not such a fussy person but it just automatically turn me off. :o(  I'm glad I'll be able to try making this comfort noodle soup at home..... at last. >o< This spiced noodle soup also called as 'Mee Soto' which is originated from Indonesia and 'Soto' also meaning as soup. The soup itself is very unique, due to the spices used on it causing the superb wave of aroma to go along with the noodle. Its simply wonderful.

I have my homemade pure chicken stock for the preparation of this 'Soto' dish. And with the additional of the cooked blended spices, the soup turns out awesome good !

Ingredients for Soto Soup :
one whole chicken breast
2-1/2 Litre of  water (add more if possible)
1 large ornion, skinned
1/2 cup  coconut milk

Spices for the soup :
5  cloves
3  star anise
2  cinnamon stick
3  cardamon
(packed bunjut mixed spices is highly recommended)

Blended paste :
1 large onion, sliced
1" ginger, sliced
3 shallots, sliced
5 glove of  garlic
1 lemongrass, sliced only the bottom stick
1 tspn   turmeric powder
1 tspn   cummin powder
1 tspn   coriander powder
(blend everything turned into smooth paste)

Method :
(1) preheat a pot with the 2-1/2 litre of water & onion then bring it to boil. Once the water is ready, throw in the chicken breast then let to boiled over low heat till cooked.
(2) tear chicken meat into shreds after cooled completely, set aside.
(3) now, preheat a frying pan with 3 TB cooking oil then saute the blended paste till fragrant.
(4) next, add cooked blended paste, extra lemongrass & mixed spice (bunjut packet) into hot boiling chicken stock and let to boil for about 15 minutes or till aromatic. Then add in salt & pepper, coconut milk and other seasoning to taste. Set aside & ready to serve.

TO ASSEMBLE
(1) blanched about 1 kg of yellow noodle & some bean sprout over hot boiling water till cooked.
(2) fried some glass noodle & shallots for topping.
(3) keep chicken meat well shredded.
(4) some green vegetables (cilantro is highly recommended) & pickled chilies to go along.
(5) for serving, place some cooked noodle to a bowl or serving plate. Top with shredded chicken meat, bean sprouts, vegetable, fried glass noodle & fried shallots. Finally, pour in the aromatic spiced soup and serve.

However, you might as well tried using other type of noodle, for instance vermicelli pasta, rice noodle or anything as personal preference. Hope you guys will love it too. Enjoy & have a great week ahead everyone !

Friday, October 24, 2014

Kuih Bakar Kemboja

Lately, I've been craving for this local kuih bakar kemboja. Kuih bakar is something quite similar to kuih bingka as well, the only difference is the usage of flour. Kuih bakar is normally using all purpose flour and kuih bingka is usually using rice flour. Kuih bakar is the tradisional kuih Melayu (Malay kuih) which is made with thick coconut milk, eggs, sugar, flour & pandanus juice. And it should be sweet & fragrant after baked. And 'kemboja' is actually the name of the flower shape that the mould it is used. However, I didn't buy any special mould for this cake but by using my old bundt cake tray which turns out as lovely. And here's what I did.

Ingredients :
1 cup  all purpose flour
1 cup  sugar
1 cup  thick coconut milk
1/2 cup  concentrated pandanus juice
3 eggs
3 TB butter, melted
a few drops of pandan coconut extract
some sesame seeds for topping

Method :
(1)  combine flour & sugar into a big bowl, mix well.
(2) whisk together coconut milk, pandanus juice & eggs till well mixed. Then place everything together and beat till well combined.
(3) pour batter into a 8" greased bundt cake tray and sprinkle on the sesame seeds.
(4) now, bake at preheated oven 175-180'C for about 50 minutes or till brown (make sure the tester came out clean). Best to slice it after cooled completely.

Ta....da..... Gosh, how I not to love the kuih especially the crust. Looks simply gorgeous ! >o<

The crust is alluring..... give me no patience to wait any longer. haha.... I cut it anyway. Yet, still best to cut it after cooled for at least 30 minutes.

Yummmm...... I told you so, the crust looks amazing. Here I come..... I must take the first bite.... mmm...mmm...mmm.... Speechless ..... You should give it a go. Bet you have no regret. Enjoy guys !

* I'm sending this to Weekend Bite !

Tuesday, October 21, 2014

'Do What You Like' Feather Light Cheesecake

Life has been pretty hectic lately.... almost breathless ! Just came back from the Reserve Forest of Kahang. Hubby & I spent a few days there.... waiting for our friends (tiger & elephants) to turn up. haha..... I'm not joking ! During our visit on last month, the tiger turned up nearby again and we all heard him roar so loudly for the second time. >o< Simply amazing. You think its easy to hear a wild tiger's roar ! No, not easy at all I'm telling you.

After all, I still need something to pamper myself. Something indulgence. And here, I made a simple cheesecake to satisfy myself & my boy. Wish my girl is around too to enjoy this !


Ingredients for biscuit base :
180gm  digestive biscuit, finely crushed
 (I used tiger chocolate biscuit)
125gm  butter, melted

Method :
stir butter into crushed biscuit and mix to combine, then press it to a 7" tray lined with grease proof paper and keep refrigerated till set)

Ingredients for Sponge :
(A)
250gm cream cheese, soften
400ml milk
70gm all purpose flour
5 egg yolks
1 tbsp lemon juice

(B)
5 egg whites
110gm sugar

Method :
(1) by using ingredients (A), cook cream cheese and milk in a double boiler untill cheese melted, stir gradually.
(2) off the heat and stir in flour little by little untill well mix, leave aside to cool. (the cream cheese mixture should be in thick paste form)
(3) now slowly add in egg yolk & lemon juice untill well combined and smooth.
(4) in another bowl, whisk egg white till foamy.
(5) then add in sugar bit by bit and beat till peak form.
(6) now, stir 1/3 of egg white mixture into mixture (A) and mix well, then stir the remaining egg white mixture into 2 batches till nicely combined.
(7) pour cream cheese batter to the icy cold biscuit base tray.
(8) bake at preheated oven.at 160'C over water-bath for about an hour or till the center is set when tester came out clean.
(9) cool completely before removing the cake from tray, and best to keep refrigerated for at least 3 hours before serving.

One of my kids favourite cake. I'm glad it turns out great and the texture is gorgeous. Really light & spongy.

Just simply serve them with some homemade dulce de leche sauce or any homemade fruit compote or homemade fruit sauce. And that is why I'm calling it 'Do What You Like Cheesecake'. ha ! I bet you'll going to ask for more. >o< Hope you're all going to have a lovely week ahead. Blessings & smile always !
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