Wednesday, June 29, 2011

Farfalle & Pan Fried Satay Chicken

They're all kinds of pasta available these days....round, flat, long, short, thin...even with shapes. You just name it! Farfalle is one of the really cute and beautifully shaped butterfly like pasta. Some even called it as "bow-tie pasta". If you're interested in making your own farfalle, please refer here or here for more awesome homemade pasta. I bet my homemade spaghetti sauce just terrific for this.

Ingredients for Farfalle :
500gm farfalle
5-6L water for boiling
1 tspn salt
2 slices lemon

Method :
(1) bring water to boil, then add in all the ingredients and let to boil over high heat untill tender without covering the top.
(2) drain the pasta without running through water once it's done.
(3) place them to a big bowl and stir in 2 tbsp spoon of corn oil/olive oil till well mixed. Set aside.)
* oil is to prevent them from sticking together.

Reheat the sauce, by using the homemade spaghetti sauce and then stir in farfalle pasta. Mix to combine and serve with the following pan fried satay chicken.

Ingredients for Pan Fried Satay Chicken :
500gm chicken fillet, sliced
4 shallots, minced
4 gloves garlic, minced
1 stalk lemongrass, sliced & minced
salt & pepper to taste
1 tbsp sesame oil
2 tbsp brown sugar
2 tspn coriander powder
2 tspn curry powder
1 tspn cumin powder
1/2 tspn fennel powder
(marinade the meat with all the ingredients and set aside for an hour, then pan fry till golden brown and serve)

See, we can always enjoy satay chicken without grilling which is really time consuming. Just pan fried them. Don't worry, they taste as good.

A plate of perfect pasta shouldn't just dish out nude. A dash of ground parmesan cheese should work fabulously good. Enjoy!
pasta, noodle, italian,

Homemade Spaghetti/Pasta Sauce

I've never realized it untill I made my own pasta sauce, that I've spent so much money on those store bought ones all these years. Homemade sauce sure saving you lots of money and the best thing is.... it's hot fresh from your pot & no preservative added. Definitely, they'll be NO more store bought spaghetti sauce in my pantry in future but more fresh tomatoes in the fridge.

Ingredients :
500gm fresh tomatoes, skinned & seeded
1 can(450gm) tomato puree
2 large onion, diced
4 cloves garlic, minced
1 tspn red chilies flakes/cayenne pepper powder
3 bay leaves
2 tpsn mixed herbs
1/2 tpsn crashed black peppercorn
1/2 cup red wine
1 tspn salt
50gm butter + 1/2 cup cooking oil


Method :
(1) please do refer here how to clean up tomatoes.
(2) preheat a frying pan with butter & oil.
(3) saute onion, garlic, bay leaves & mixed herbs untill fragrant.
(4) stir in chili flakes, black pepper & fresh tomato simmer till tender.

(5) now, stir in tomato puree, wine & salt and let it simmer over medium heat till thicken.
(6) withdraw half portion to a clean jar and leave coo before refrigerate it.
(7) the other half portion is enough to serve a 500gm pasta.

Now, here's my end product. Don't you love the gorgeous colour and aroma! I bet you can smell it too. ha...
jam, sauce, dressing, pickling

Monday, June 27, 2011

Curry Sweet Potato Bun

It has been a while since I last make some bread. Life has been pretty hectic lately. My kids are showing me unhappy faces when I brought home store bought breads for the past couple of weeks. :( So, I ended up spending my weekend making breads.

Ingredients for Bread Dough :
200gm bread flour
250gm all purpose flour
1 tbsp milk powder
100gm sugar
1 tspn salt
2 tspn yeast
1 egg
180gm water
60gm cold butter
Gelatinised dough

Method : Please refer here. Then bake at preheated over 190-200'C for about 20mins or untill brown. Once it's done, remove tray from oven and brush on the melted apricot jam or honey.

Ingredients for Curry Sweet Potatoes fillings :
Please refer here. (Omit the meat if prefer)

I think these should feed them well ! I love the combination myself. I think it's really tasty with just limited ingredients. And it's low budget & healthy food to feed the whole family.

That's all I can say "nothing beat homemade food" !
*
I'm sending this to the following :
(1) 3 Hungry Tummies @ Muhibbah Malaysian Monday
(2) Jasmine @ Aspiring Bakers #8 Bread Seduction
(3) Chaya & April @ Meatless Monday.
bread, sweet potato, curry, snack

Friday, June 24, 2011

Homemade Guava & Apple Jam

You know what is the good thing living in a small town. The people here are so friendly and kind. They are good people. They don't like wasting and the best thing is to share. So usually, friends from all over will send in all sort of fresh fruits and pesticide free vegetables every weeks for free.....Yeap, much better than CSA services.*sigh* hehe... I'm lucky to have friends like them. So, in return I usually giving away baked goods. And this week I received a big bag of fresh guava. In the past, I have no idea what to do with them...so I just ended up gave them away to neighbours. Guess what??? After making this jam, I'm not going to give those guava away anymore. OMG, they taste heavenly after making into jam.

Lately my mom is really addicted to homemade jam. After testing my homemade lemon marmalade & pineapple jam, she's actually expecting more jams coming up from me. She said homemade jam tastes so much better. So, I'm sure she's going to love this desperately too.

Here's what I did.

Ingredients :
8 cups guava, diced
2 cups green apple, diced
2-1/2 cups sugar
1 lemon rind & juice
4 cups water

Method :
(1) combine all ingredients into a big pot and bring it to boil.
(2) let it boil for about 30 minutes over high heat.
(3) then bring it to medium heat and slightly mashed the fruits or you may use the electrical food blender if preferably smoother texture.

(4) then continue on boiling it over medium heat for another 30 minutes. You will notice a layer of bubbles on the surface. Those are pectin which produced by the green apples & lemon. It helps to gel the fruits.
*green apples, lemon and berries are good source of natural citric acid. It's best to use as gelling agent in jam making. Or you may use the commercial pectin or citric acid from the store.

(5) keep on boiling the mixture till thickened. You may refer here for further info, how to test the jam.
(6) off the heat once it's done and fill jam into bottles & seal immediately. You may also refer here for sealing tips.
*a well sealed jam can be kept for 2 years.

My mom like it chunky and so am I. I bet this will satisfy her crave for sure. Hope you guys will like it too. Have fun!
jam, sauce, dressing

Wednesday, June 22, 2011

Gugelhopf Twister

What do you know, it's picnic time again! Like every year Louise @ Months of Edible Celebrations will be hosting a PICNIC GAME on the 1st of July. I'm glad I managed to join in the fun this year. And the letter I picked is 'G' ~~~~

A ~ Apricot Cobbler
B ~ Banana Cream Pie
C ~ Cherry Bar In A Jar
D ~ Diva Doggie Bite
E ~ Emeril's Strawberry Lemonade
F ~ Fingerling Potato Salad With Honey
G ~ Gugelhoph Twister

And this is going to be a very long post.....

Gugelhopf is also called as kugelhof/kougelhopf or kouglof. They're actually all the same but only in different languages. Gugelhopf is an Austrian cake and it's quite similar to a German Kuchen as well but softer, smoother and fluffier. And here's where my inspiration came from, click here. Please do excuse my gugelhopf shape! I don't have the mould, so it ended up in a bundt cake mould. :o)

And here's what I did.

Ingredients for Starter Dough : (for 2 pans recipe)
1 cup lukewarm milk
5 tspn yeast
1 tbsp sugar
1 cup flour
(combine all ingredients and mix well, leave to rest for about 30mins or untill double it size.)

Ingredients for Main Dough :
1-1/2 cups lukewarm milk
250gm butter, softened
200gm sugar
3 tspn salt
2 tspn vanilla extract
1 tbsp rum
2 egg yolks
1 whole egg
starter dough
4-1/2 cups flour
*cocoa mixture : 2 tbsp cocoa powder + 1-1/2 tbsp water
*1/2 cup raisins + 1/2 cup dried cranberries + 1 lemon rinds
(coat 2 pans with butter and cover with flour)

Method :
(1) combine butter, sugar, salt, vanilla, rum, eggs and milk in a big bowl then beat till well mixed.
(2) add in starter dough and continue beating till combined and smooth.
(3) now stir in flour slowly till everything is well combined.
(4) withdraw 1/3 portion of dough and mix with cocoa mixture till well combined.
(5) and add raisins & cranberries into the large portion of dough then mix to combine.
(6) let both dough rest in separate bowl for about an hour or till double in size. Cover both dough with towel.

(7) place chocolate dough onto a slightly floured working table and shape it to a ball.
(8) now, again withdraw 1/3 portion of berries dough and place it to the chocolate dough.
(9) make a hole in the centre and then place it to the pan, place the leftover dough to another pan as well; and keep them covered.
(9) leave both dough rest for 15-20mins.
(10) finally, bake at preheated oven 175'C for about 40-45 mins or till brown.
(11) leave cool & top with icing sugar before slicing.

For extra deliciousness, you may also top with chocolate ganache. That will definitely kick your appetite. I've sent out the other gugelhopf to my next door neighbour. They're loving every bit of it. I hope you too! Enjoy & have fun.
Happy International Picnic Day!
(cake, bread, desserts,)

Monday, June 20, 2011

Homemade Indian Rojak

This is our local famous Indian Rojak and also called as Mamak Rojak. These are commonly sold at our local mamak or Indian stalls at noon time. It is also one of my favourites. Indian rojak contains of fried tofu, kuih udang(deep fried prawns fritter), cucumber, bean sprouts, potatoes & hard boiled egg mixed with sweet thick sauce. Guess, this is another challenging task. Quite a lot of works involved but it's all worth it and I'm truly happy with it. :o) Yeap, there's nothing wrong with your eyes! I made this.*wink*

(Recipe Adapted to Amy Beh)
Ingredients for Kuih Udang :
3 cups all purpose flour
1/4 tspn turmeric powder
1/2 tspn baking powder
1/4 tspn baking soda
1 tbsp sugar
1 tspn salt
1-1/3 cup water
2 eggs
150gm small whole shrimps
200gm kuchai/chives

Method :
(1) combine flour, baking powder, baking soda, sugar and salt in a big bowl.
(2) in another bowl beat eggs into water.
(3) next, stir the egg mixture into dry ingredients and mix to combine.



(4) dip a steel spoon into hot oil then place in the batter & top with a shrimp.
(5) then put the spoon to the hot oil till the batter can easily release from the spoon.
(6) and let to fry till brown & fluffy.

These 'kuih udang' can be served alone with sweet & spicy chili sauce. They taste as yummy. And you can always preheat them in the oven just before serving.

Now, here's the homemade Indian Rojak Sauce.

Ingredients for Rojak Sauce :
150gm mashed sweet potatoes
190gm brown sugar
2-1/2 tbsp asam/tamarind paste
150gm toasted peanut, pounded
2 cups water
1 tspn salt

Blended paste :
8 shallots
3 gloves garlic
4 red chilies/bird eyes chilies
1-1/2 tbsp belachan
2 tbsp chili Boh

Method :
(1) preheat deep frying pan with 3/4 cup cooking oil.
(2) saute the blended ingredient till fragrant.
(3) then stir in all other ingredients and mix till well combined.
(4) simmer the mixture till thickened.
(5) and serve hot with all other ingredients.

Ingredients for Indian Rojak : (serve 4)
3 deep fried tofu, cubed
4 hard boil eggs, quartered
200gm bean sprouts, scalded
1 cucumber, shredded
cut kuih udang into small bite size

*place a little of everything onto a plate and top with rojak sauce then serve.

I can't believe it that I am actually making my own Indian rojak at home. The sauce is pretty easy to prepare and the deep frying task isn't that bad either. Are you jealous of me???? haha.... Then you should make your own some time. Have fun guys.
*I'm sending this to 3 Hungry Tummies @ Muhibbah Malaysian Monday event.
(seafood, vegetables, salad)

Saturday, June 18, 2011

Butterscotch & Chocolate Scone


Butterscotch chips is one unusual ingredient over here . It has a very special flavour that I love about. We seldom see baked goods with such lovely morsel except Gardenia Butterscotch Bread which launched more than two years ago. At the beginning, I thought butterscotch is something like butternut squash! hahaha... Soooo FUNNY, right! After searching for so long, I finally came to make my own butterscotch sauce. Yet still a big difference compare to those indulgence little morsel. And later day, I've finally received a packet of butterscotch chips from Lyndsey, all the way from U.S. How cool is that! And this is the final batch of them.

Ingredients :
3-1/2 cup all purpose flour
2 tbsp sugar
2 tspn baking powder
1/2 tspn baking soda
1 cup buttermilk
2 eggs, beaten
4 tbsp cold butter, cubed
1 lemon rind
1/3 cup butterscotch chips
1/3 cup chocolate chips
handful of sunflower seeds
*extra flour for dusting.

Method :
(1) combine flour, sugar, baking powder & baking soda in a large bowl.
(2) rub in butter untill well combined.
(3) add in butterscotch & chocolate chips and seeds.
(4) next, stir in buttermilk & eggs untill a soft dough is formed.
(5) place dough onto a slightly floured working table.
(6) roll out dough about 2cm thickness and cut with round cutter or shape as desired.
(7) brush the top with egg glaze and then bake at preheated oven.


As bright as the morning sun. Just perfect for my breakfast.


How do you like your scones to look like??? I'll have to say I love mine! :o)

Thursday, June 16, 2011

Opera Cake For A Special Day

First of all I would like to take this opportunity to thank all who has greeted me earlier. Yes, I am a Gemini and so is Gertrude, Mary and my daughter. I still remember in year 1994, I was warded on my birthday.....to give birth of my daughter. At that moment, how I wish my girl will has the same birthday. But after checking, the doctor said I'm not ready yet. So, I was sent home the next day. Finally, she arrives a week later. :o) In between that week, I had loads of food. It was dumpling festival then. I had quite a lot of glutinous rice dumpling and also durians. But I wonder why my daughter doesn't even want to touch it... I mean durians! But she loves rice dumplings though. Probably, I had too much already during my pregnancy. haha....

(Recipe Adapted to Chef Jean Francois Arnaud)
Ingredients for Almond Sponge :
200gm ground almond
100gm icing sugar
60gm all purpose flour
6 egg whites
120gm castor sugar
6 eggs
40gm butter, melted

Method :
(1) combine flour, ground almond and icing sugar in a bowl & mix well.
(2) beat egg white till foamy then add in castor sugar and continue beating for another 2 more minutes.
(3) now, add in whole egg one by one and beat till well mixed.
(4) finally, fold in dry ingredients and mix to combine.
(5) then stir in butter and mix well.
(6) divide batter into 3 equal portions and pour it to each 9x13" tray lined with greasproof paper.
(7) bake at preheated oven 220'C for about 8-12 minutes.
(8) keep refrigerated after cool.



Ingredients for Coffee Cream :
375ml milk
1 tbsp coffee powder
9 egg yolks
250gm sugar
500gm butter, softened

Method :
(1) combine milk & coffee powder and bring to boil.
(2) in another bowl, beat egg yolk and sugar till creamy.
(3) stir milk mixture into beaten egg yolk and mix well.
(4) put mixture over medium fire and cook untill thickened.
(5) leave to cool at room temperature.
(6) then beat in melted butter and leave aside. Do not refrigerate it.

Ingredients for Dark Chocolate Glazing :
75ml water
16gm gelatine
180ml heavy cream
250gm sugar
210ml water
90gm cocoa powder

Method :
(1) soak gelatine into water.
(2) combine cream, water and sugar in a saucepan and bring to boil.
(3) next add in cocoa powder and stir well.
(4) off the heat once it's ready and leave to cool at room temperature before refrigerated for 15mins. Do not over chill the mixture, otherwise it will became harden.

Ingredients for coffee syrup :
4 tspn instant coffee powder
150gm sugar
200ml hot water
(combine all ingredients and stir till sugar dissolved then set aside to cool. Or you may replace this with local kopi-O)
* local kopi-O~~'Gao' tastes much stronger and aromatic.

TO ASSEMBLE :
(1) bring out the sponge and remove the greaseproof paper.
(2) sandwich the sponge with coffee cream and pour the coffee syrup over each layers of sponge about 50% wet or 100% if you prefer softer texture.
(3) keep the sponge chilled for an hour.
(4) then spread on the dark chocolate glazing and keep chilled for another hour or untill set.
(5) place cake to a prepared board and trim the edges till neat.
(6) decorate the top as desired and serve.

Why am I chosen the Opera Cake for my special day? Well...Firstly, this has been at the top of my list for a very long time. Secondly, I find that this is quite a challenging task and would love to give it a try. Thirdly, I wanted something special on my big day this year. Frankly, I don't mind if I'm wearing a Prada or Channel but I won't want to miss even a bit of these glamorous desserts.*wink* How do you like this Mrs.P~~~~~~!!!!! :o)
*
Again, thank you so much for all your wishes. I am really appreciate it.

(cake, chocolate)

Monday, June 13, 2011

Deep Fried Taro Prawns

I saw this recipe 2 weeks ago at one of the television cooking channel. My boy saw this too and ask if I can make this for him. Well, since prawn is his favourite so I tried my best to satisfy him. Besides, I won't mind at all trying new recipes. :o) It's actually a surprise dish for yesterday dinner. My boy was jumping high & low when I showed him the prawns! ha....

Here's the recipe.

Ingredients : 500gm large size prawns, skinned
1/2 egg, lightly beaten
500gm fresh taro, shredded
1-1/2 tspn salt
1 tbsp tapioca flour
some ground pepper
2 tbsp glutinous rice flour

Method :
(1) in a big bowl, combine shredded taro, salt, pepper and tapioca flour then mix well. Leave aside for 10 minutes untill the shredded taro has softened.
(2) marinade prawns with beaten egg.
(3) now, add glutinous rice flour into shredded taro and mixed well.
(additional of glutinous rice flour is a must, it can produce crunchy crust.)



(4) then cover the prawns with marinated shredded taro and press untill firm.
(5) finally, fry the prawns untill golden brown. It's best to deep fry the prawns for two times to maintain the crunchiness.

The fried shredded taro is so so crunchy, aromatic and tasty. My family loves it a lot. I promised my boy I'm going to make the second batch next week. I think they can even finish a kilo of them! So, enjoy everyone & have fun.
*
I'm sending this to 3 Hungry Tummies @ Muhibbah Malaysian Monday event.
(seafood)
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