Tuesday, November 29, 2011

Cucur Ikan Bilis @ Dried Anchovies Fritters


Yesterday, hubby made a special request. He wants to have this anchovies fritter for today's tea break. This is a very simple & easy to prepare recipe. I'm sure anyone of you can do it too. This kind of fritter is normally serve as a snack during older days, where we have not much to get from the stall. We can feed whole lot of people from 1kg of flour, saving lots of money. :o)

And here's what I did.
Ingredients :
2 cups  all purpose flour
1 tbsp  sugar
1 tspn   salt
1/2 tspn  cumin powder
1 tspn   baking powder
1 cup   water
1 large onion, thinly sliced
1 red chili, chopped
50gm  dried anchovies (fried till golden brown)
*cooking oil for frying

Method :
(1) combine flour, sugar, slat, cumin  powder & baking powder in a big bowl.
(2) stir in water to the dry ingredients and mix well.
(3) now, add in sliced onion, chili & fried anchovies and stir well.
(4) finally, fry batter till golden brown and serve warm with chili sauce.

By the end of the preparation, I have to make another batch cause hubby has invite some friends over. They polished everything up in just a few seconds.

*I'm sending this to Shaz & Suresh @ Muhibbah Monday Malaysia.

Sunday, November 27, 2011

Black Forest Coffee Cake


Just imagine how time flies! It's already end of November and X'mas is just a couple of weeks away. Xmas is always an exciting festive season. Though I'm not celebrating it, I love the festive mood so very much. It always a joy listening to those X'mas songs, while I enjoyed playing with my bread dough. I am actually making some coffee cake for the weekend. It's great to have something warm & fresh from oven during the weekend when everyone is home. I'm not sure if anyone of you know why it is called a cake and not a bread eventhough it looks like a bread. Well, coffee cake is actually meaning bread or cake that is flavoured with sweet frosting, cinnamon, fruits or nuts topping, and it is served during tea time. So, got it! :o)

Ingredients for bread dough :
4 tspn   yeast
3 tbsp   sugar
1/2 cup   warmed water
1/2 cup   thick cream
3/4 cup   milk
113gm   butter, softened
5-1/2 cups all purpose flour
2 tspn  baking powder
2 tspn   salt

Fillings :
1 bottle of black cherry jam
4 cups  chocolate cake, cut into chunks
2 cups  dark chocolate, chopped

# 1 cup  almond sliced
    1 egg, beaten for egg glazing

Method :
(1) combine sugar, yeast & water and set aside for 10 mins.
(2) in another mixing bowl, combine all the remaining ingredients and then stir in yeast mixture till nicely combined to foam a soft dough.
(3) next, place dough onto a slightly floured working table and knead till smooth (for about 5 mins).
(4) then divide dough into 4 portion, roll dough flat for about 9x12". Spread on jam for base then top with chocolate cake & chopped chocolate.
(5) further braiding instructions, please follow here.
(6) once completed, let them rest for an hour.
(7) when ready, brush on egg glazing and then top with sliced almond.
(8) finally, bake at preheated oven 190'C for about 20 mins or till nicely brown.

I'm actually using some of the leftover chocolate cake from my previous baked on this recipe. It's always wonder to make such full utilized of the leftover food. Hope you guys will love it too. Have fun!

Wednesday, November 23, 2011

Savory Steamed Egg

Savory steamed egg is quite a common dish serve here during lunch or dinner. It is normally served with white rice. Some may prepare this kind of steamed egg with salted egg or century egg or anything may possible. It is a very healthy dish and also delicious to be served with porridge.

And here's we go.
Ingredients for egg mixture :
3 eggs
310ml  water
a pinch of salt & pepper
a dash of sesame oil

Ingredients for flavoured meat :
100gm   chicken minced meat
1 tspn   vegetarian oyster sauce
salt & pepper to taste
a dash of sesame oil
1 tbsp  chopped preserved radish (salty version)
1 bird eye chili, chopped

Method :
(1) marinade chicken meat with all other ingredients and set aside for 30 mins.
(2) in another bowl, beat together eggs, water, salt & pepper and sesame till well combined.
(3) place marinated meat onto a 8" tray and then pour in beaten egg mixture.
(4) then steamed for 8-10 mins over medium flame.(take a pip half way through, make sure the heat is not too hot)
(5) serve warm.

The top layer of steamed egg is some sesame oil which smell really good.

Hope you're all going to love this too!
#
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Thursday, November 17, 2011

Banana Cheesecake With Peanut Butter Frosting


Thousand apologies everyone! I know I've been pretty bad lately. Actually, I was busy taking care of my daughter and also some personal task. My girl is taking her final year examination which will only be ended in another 3 weeks time. While....I was busy preparing something nice for her. Even though I can't help much I still hope I can help her to release her tension by preparing her some really yummilicious food. And here's one of it....... banana cheesecake with peanut butter frosting! Have anyone of you ever tried banana cheesecake before? Honestly, I haven't! I have to tell you that I am falling in love with it immediately.

Here's what I did.

Ingredients for crust :
180gm    digestive biscuit, finely crushed
100gm    ground pistachio
100gm   butter, melted

Ingredients for fillings :
500gm   cream cheese
3 eggs
1 canned condensed milk
4 tbsp  honey
1/4 tspn  salt
1 lemon juice & zest
1 tspn  vanilla extract
3-4 bananas, mashed

Method :
(1) combine crushed biscuit, pistachio and butter in a bowl, stir to combine, then press it to a 9" spring foam tray and keep refrigerated for about 30mins or till set.
(2) next, combine cream cheese, eggs, condensed milk, honey, salt & vanilla into a big mixing bowl and then beat all ingredients at once till smooth & creamy.
(3) now, stir in mashed banana but do not over mixed.
(4) pour cream cheese mixture to the biscuit based pan and bake at preheated oven 170'C for about an hour or till nicely brown & set.
(5) once it's done, leave to cool completely before placing on the frosting & keep chilled overnight before serving.

Ingredients for peanut butter frosting :
250ml   whipping cream
250gm  peanut butter jam
(combine both ingredients and then whisk till it's set and ready for frosting)

#For non-dairy whipping cream : It's best to keep frozen the whole time. Then withdraw the quantity as required and let it rest for 10mins under room temperature before the whisking task cause it works better in this way while the cream is still chilled. 

#For dairy whipping cream : Dairy whipping cream is unlike non-dairy. It's not suitable to keep frozen. So, when using dairy whipping cream it's best to use some cold water with ice cube below the whisking bowl to keep the temperature as low as possible while whisking the cream.

The peanut butter frosting is amazing or you may add in some additional flavour by drizzle on some caramel sauce......hmmm...mmmm..... I can wallop a few slices of them in this way. I'm sure this sounds so really tempting to you too. I would suggest you to try this on the coming thanksgiving dinner. Happy Thanksgiving to all ! Enjoy.

Tuesday, November 15, 2011

What's In My Muah Chee?


I'm sure everyone of you are so familiar with this special simple local delight. Though I don't eat this often, I would love to try making it at home. This is a quickie recipe so there's no hesitation making it your own. Well, muah chee is quite similar to the local mochi actually (but different to the Japanese mochi or daifuku). Mochi is normally served with the fillings wrapping inside while muah chee is by coating them on the outer layer. And what makes mine so special? Errrrr.... actually it isn't special....just fun & more flavourful to enjoy. I had mine by adding in the black glutinous rice flour and some azuki....oh and some coconut milk. I love adding in these three ingredients in my cooking & baking a lot. They are such a terrific marriage couple.

And here's the recipe.
Ingredients :
1-1/2 cups glutinous rice flour
1/2 cup  black glutinous rice flour
3 tbsp  sugar
1 cup  boiling water
1/2 cup coconut milk
1/3 cup  cooked azuki (canned azuki)

For Coating :
1/2 cup  roasted crushed peanut
2 tbsp  fine palm sugar
2 tbsp  sugar
(combine both & mix well)

Method :
(1) combine both glutinous rice flour, azuki & sugar into a big bowl.
(2) then stir in coconut milk & boiling water, mix till combined.
(3) place the sticky paste to a oil based pan then steam for 30mins.
(4) leave dough to cool completely before coating with crushed peanut sugar.


This is a very interesting flavour of muah chee. Hope you guys will love it too. enjoy & have fun!

I'm sending this Shaz & Suresh @ Muhibbah Malaysian Monday event.
#
Special note to all my readers,
I would like to apologize to all cause I haven't been blogging much lately. I will try my best to hop over to yours as soon as possible. Thanks so much for your visits and to all your wonderful comments. I'm looking forward to visit you all soon.
With love, hugs & kisses,
Kristy

Thursday, November 10, 2011

Homemade Cheesy Piadinas

The word Piadina sounds pretty new to me. But after checking, it is actually the name for an Italian flatbread. And it is usually used in making rolls, with either sweet or savory fillings. If omit the yeast from the recipe, it will became a tortilla. Tortilla is a Mexican flatbread which is quite similar but much thinner. I'm glad I've learned something new again. And here's the recipe
.
Ingredients :
2 cups  all purpose flour
1 tbsp   sugar
1/2 tspn  salt
1 egg
130ml   warm milk
1 tbsp   yeast
1/2 cup  spring onion, thinly sliced
100gm   shredded cheddar cheese

Method :
(1) combine warm milk together with yeast and set aside for 10mins.
(2) in another big bowl, combine flour, sugar & salt together and mix well.
(3) add milk mixture & egg into dry ingredients once it's ready, till form a soft dough.
(4) next add in cheese & spring onion and knead till well combined.
(5) then set aside to rest for an hour or till double in size.
(6) when it's done, place dough to a slightly floured working table and knead till smooth.
(7) then divide into 6 portions.

(8) now, preheat a non-stick pan with a few drops of cooking oil.
(9) roll the dough out flat and then place it to the frying pan.
(10) cook both sides till the dough is brown but still soft.

The addition of cheese & spring onion is simply amazing. What do you think by using them in making thin crust pizza? Hmmm...mmmm... Salivating...

Monday, November 7, 2011

Savory Steamed Taro Cake

I super love this savory steamed taro cake but don't make it often cause non of my family members like having it.... what I mean is my kids! Hubby likes it but not a big fan of it. So, I will have to think twice whenever I planned for one..... a really small portion one. :o(  Frankly, I don't really adored the southern part savory taro cake. They taste so different from the northern part. I prefer the cake in brighter colour. It looks more appetizing in this way. So, here's my dream cake.

Ingredients :
(A)
300gm   taro, cubed
1/2 cup   water
1-1/2 cube   red fermented beancurd
1 tspn    chinese 5 spice
1/2 tspn  pepper

(B)
150gm   rice flour
2 tbsp   tapioca flour
2 tspn  salt
1 tbsp  sugar
200ml   water
100gm  black eye pea, cooked

(C)
5 shallots, thinly sliced
100gm   dried shrimp, soaked & then pounded
*sliced spring onion & red chili for decorations

Method :
(1) preheat frying pan/wok with enough oil for frying the taro cube.
(2) once the taro is done, stir in red fermented beancurd, chinese 5 spice & pepper and saute till fragrant. (*withdraw some oil away from the pan if it's too much)
(3) next withdraw half of the taro and set aside, then add in 1/2 cup water and let simmer till soft. Off the heat, once it's done.
(4) now, combine ingredients (B) together with the mashed taro, the remaining fried taro & black eye pea then simmer over medium flame till thick.
(5) next, transfer the thick paste to a 6 or 7" oil based tray.
(6) finally, steamed for 30 mins over high heat.
(7) once it's done, set aside to cool before placing in the topping.

**For the preparation of black eye pea : soaked the BYP with enough water for an hour then place it to a small pot with loads of water. Let it simmer till soft, roughly about an hour. Then drain.

Isn't the topping looks very tempting to you? Hmmm....mmm.... I think it looks beautiful. Now how you prepare the topping. Preheat enough oil, stir in sliced shallots once the oil is hot enough. Let the shallots fry till light brown colour then add in pounded dried shrimps, only then switch to low heat. And continue frying till fragrant and nicely brown & crunchy. Finally, drain the fried shallots & dried shrimps over a kitchen paper tower before placing them to the cake.

Ta...Da.... Here's the cake! I really enjoy the addition of black eye pea. It's really  delicious. I hope you guys will love it too.
*
I'm sending this to Suresh & Shaz @ Malaysian Muhibbah Monday.
(asian cuisine, kuih, snack)

Thursday, November 3, 2011

Kolaches

I first came across this bread was from Elra's Baking. She such an inspiration and glad that she post about the bread. What is a Kolache? Kolache is actually a wedding dessert in Central of Europe, where the pastry or cake/bread dough that hold a dollop of fruit in the centre and then top with crumble topping. While Kolach is called a cake after translation. Kolach is actually a plain bread/cake. It is normally serve during special occasion especially on Christmas day or Slava. Or it may also called as Serbian Bread.  I'm glad I'm learning something new again.

Ingredient for bread dough :
550gm  bread flour
1 tspn   salt
2 eggs
200nl   warm milk
3 tbsp  sugar
2 tspn  yeast
1 tspn  vanilla extract
3 tbsp  corn oil/butter

Method :
(1) combine warm milk, sugar and yeast together, set aside for 10mins or till bubbling.
(2) in anohter mixing bowl combine flour & salt and mix well.
(3) add milk mixture, vanilla extract & eggs into flour to form a soft dough.
(4) then lastly add in oil and knead to smooth then leave to rest for an hour or till double in size.
(5) now, place dough to a slightly floured working table and knead till the dough turned smooth.
(6) next, divide dough into 12 portion and shape them into balls, then let them rest on the table for 5 mins.
(7) slightly flatten the dough then place them to baking tray, then press the centre of the dough with a muffin cup to form a pie crust.
(8) fill the centre with desired fruits jam or anything if possible, brush all sides with butter or egg white then top with crumble topping. Then rest for 20-30mins.
(9) finally, bake at preheated oven at 185'C for about 20 mins.

I'm actually using a common bread dough recipe here. For the original kolache dough recipe, they are only allow to use egg yolk but I'm using the whole egg instead. For the filling, I'm using my homemade tangerine marmalade and also some black cherry jam. They're really delicious.

Ingredients for crumble topping :
1/2 cup  all purpose flour
1/3 cup  brown sugar
3 tbsp  butter, cold

Method :
(1) combine sugar and flour together then mix well.
(2) rub in butter till everything well combined.
(3) keep refrigerated before used.

I am so in love with the crumble topping. It gives such a nice touch to the bread. So, are you craving for this now?
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