Tuesday, December 25, 2012

Eggless Stollen Bite With Toffee Candy

HOhoHo..... Santa.... is coming to town....lalala... MERRY CHRISTMAS to all my dearest readers! I'm sure you're all having a wonderful time right at this moment. Oh wow, Christmas is here already! Do you believe it? The weather is getting chilled over here immediately after the celebration of 'dongzhi' or winter solstice a few days ago and quite windy too. I know I have to bake something.....something warm for everyone at home. And I have finally put my hands together on this German traditional cake on this special day. This special cake is also called as Stollen or Christstollen or Weihnachtstollen which is usually eaten during Christmas. It is a bread-like fruity yeasted cake and is normally filled in with marzipan. Well, I have replaced marzipan with something even more exciting....toffee candies. Slurppp......

So, here's what I did.
Ingredients :
(A)
500gm  all purpose flour
2 TB  sugar
1 TB lemon zest
a pinch of salt
1/2 TB cinnamon powder

(B)
100ml    lukewarm milk
3 tspn    yeast
(combine and leave to rest for 10 mins)

(C)
200gm   butter, melted
80gm    sugar
50gm   almond meal
150ml  yogurt
(combined all ingredients & mix well)

(D)
100gm  dried cranberry, washed
50gm    candied nutmeg, washed
30gm    candied orange peeled, washed
4 TB  brandy
(stir brandy into mix fruit and let to rest for an hour before used)

For topping :  50gm  butter, melted & icing sugar for dusting
For filling  :  store bought toffee candy

Method :
(1) combine ingredients (A) into a big bowl & mix well.
(2) now, stir mixture (B) & (C) into ingredients (A) and mix to form a soft dough.
(3) finally, add ingredients (D) into soft dough and knead to combine.
(4) then let dough rest for 1-1/2 hour and again knead dough to smooth.
(5) divide dough into 4 portions and then cut each portion into 10 pcs.
(6) wrap each dough with toffee candies and arrange them on baking tray.
(7) again let dough rest for 30 mins.
(8) now, bake at preheated oven 195-200'C for about 15-20 mins or till brown.
(9) for final touch up, brush on melted butter and dust with icing sugar once cooled completely.


I've failed to take a perfect picture of the melting toffee center. Most of them came out quite blur and unable to focus properly. Other than that I am full. You know what I mean! hahaha.... Anyway, have lots of fun guys! God Blessed. ((hugs))...& more ((hugs)) from ME.
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I'm sending this to Wild Yeast Blog @ Yeastspotting & Bake Your Own Bread.

Monday, December 17, 2012

Spicy Turmeric Chicken

Did you realize that X'mas is just a couple of days away? And then here comes 2013. Phewwww...... Guess, everyone already in the holiday mood and some even started planning their menu for the coming celebration weeks ago or even months ago. I'm not celebrating it but I can feel the joy like everyone else. So much fun, just like a little kid ! :o) However, the Chinese is too looking forward to the final celebration of the year which is called 'dongzhi' or winter solstice. And it's fall on the 21st of December this year. I think it also brings the meaning of new beginning and NOT the end of the world. So for the pre-celebration, I made my family a yummy delicious spicy chicken.

And here's what I did.
Ingredients :
1 whole chicken, chopped in pieces
2 tbsp turmeric powder
salt & pepper to taste

Blended Paste :
1 inch ginger
1 large onion
5 shallots
5 cloves garlic
1 inch fresh lengkuas/blue ginger
1 inch fresh turmeric
2 stalk lemongrass, 2 inches from the bottom part (sliced)
handful of bird eye chilies

Method :
(1) marinade chicken pieces with salt & pepper and turmeric powder, leave to rest for 1/2 hour.
(2) deep fried the chicken till brown, then set aside.
(3)  remove cooking oil from wok or pan and leave only about 1/2 cup of it.
(4)  on the heat and stir in the blended mixture, then saute till fragrant.
(5)  next add in fried chicken and simmer over low heat till everything well blended for about 15 mins. Stir constantly to prevent burnt.
(6) remove the chicken once the strong aroma of spices appeared & blended paste became dried, make sure you don't burnt it.

Kids missed their mom's home cook food a lot cause haven't been cooking much lately. haha.... Actually, I just got back from a short vacation. I went home to visit & spent a few days time with my parents. It was wonderful. I had so much fun enjoying the food back home and am now planning what else to take on my next visit home. :o)

Wishing all my readers a very Happy Holiday Season. Enjoy & have loads of fun !

Monday, December 10, 2012

Choreg / Chorak ~ The Armenian Brioche


After two Armenian recipes, I'm still in the mood of making more middle east baking. haha... Honestly, their bake goods are simply amazing. Mostly loaded of nuts & dates....special spices (mahlab) & blossom water! Emmmm...... I wonder where can I get those blossom water. I have rose water but not blossom water. Sounds like a mission impossible here ! :o) Don't worry. I am not going to stop right here.

Ingredients for dough :
550gm   all purpose flour
3-1/2 TB  sugar
1 TB   yeast
1/2 TB rose water
1/2 cup  milk
1/2 cup  water
5 egg yolk
50gm  butter, chopped
2 TB  corn oil

For fillings : Refer here.
*2 cups pitted whole date, with open face
*egg glazing : 1 egg yolk + 1/2 TB milk
& some poppy seeds for topping
(or recipe from here)

Method :
(1) combine all ingredients into a big bowl and stir to form a soft & smooth dough.
(2) leave to rest for an hour or till double in size, then punch to release air & knead to smooth. (rub your hands with oil when handling sticky dough, do not use flour)
(3) once it's ready, place dough to slightly floured working table and divide into 2 portions.
(4) dust extra flour over dough and roll out flat around 9x10" in size, cut into half.
(5) line pitted dates to both dough then cover with citrus sugar filling.
(6) wrap each filling dough and make sure everything is nicely sealed. (repeat the remaining dough as mention)
(7) now, cut each wrapped rolls into 6 portions and line them to baking tray.
(8) give it another 5-10 mins rest and then brush with egg glazing.
(9) finally, bake at preheated oven 190'C for about 13-15 mins or till nicely brown.

The origin Armenian filling  is mostly made with dates paste but I think I have to skip that. To make it simple, I used whole pitted dates. Yeap,  that sounds like a lazy baker! haha.... Reminder ~ never stress out when you tried to bake or cook something. Just be comfortable with what you have and use any other ingredients as substitute. Otherwise, nothing delicious will comes out of your oven. Just enjoy & have fun ! And also have a wonderful holiday season.
*
I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread.

Friday, December 7, 2012

Armenian Nutmeg & Hazelnut Cake

Without wasting any time, I have too tried the Armenian cake which is another beautiful dessert other than the Nazook pastry. The Armenian cake often called for freshly grated nutmeg and brown sugar. And the cake is normally surrounded by a layer of sweet crust which produced such extraordinary crunchiness that I like about. So, here another piece of work I did.

Ingredients :
(A)
250ml   milk
1 tspn  baking soda
1 egg
1-1/2 tspn  nutmeg powder

(B)
200gm  all purpose flour
50gm  hazelnut meal
280gm  brown sugar
2 tspn  baking powder

(C)
150gm  cold butter, diced

(D)
30gm   hazelnut meal
1.2 cup  candied shredded nutmeg

Method :
(1) firstly, combine milk & baking soda and set aside.
(2) now, combine ingredients (B) into a big bowl and mix well and then rub in butter till everything well combined.
(3) press 1/2 portion of (B) mixture to a 8" spring foam pan and set aside.
(4) then combine the remaining 1/2 portion of (B) mixture together with ingredients (A) and beat well.
(5) pour the batter to the biscuit base pan and top with ingredients (D).
(6) finally, bake at preheated oven 175'C for about 60-70 mins or till the tester came out clean.
(7) cool the cake before demolding it.

Not to mention about the crust! The cake is so aromatic and moist. I even added in extra candied shredded nutmeg where I can easily get them from our local supermarket. It's simply irresistible. This cake is not overly sweet as well ~ just nice. I bet you wanna a bite tooooo, guys. :o)

Tuesday, December 4, 2012

Armenian Pastry ~ Nazook With Toasted Coconut

As I seldom have time to scroll around the site lately, I started checking out my list to do and suddenly reminded me this awesome piece of pastry. It was actually inspired by Barbara @ Barbara Bakes. She did quite a number of them with different fillings and I just couldn't resist without copying down the recipe. Nazook is one of many famous goodies of Lebanese or Armenian. It is a layered yeasted dough pastry with sweet filling and often they used mahlab on it. Mahlab is some kind of middle east spices which is very popular among the region.. And what I like about it is ~ it's not overly sweet.

And here's what I did.
Ingredients for Pastry Dough :
2-1/2 cups  all purpose flour
1 tspn  salt
2-1/4 tspn  yeast
1 cup  sour cream / yogurt
225gm   butter, at room temperature

Method :
(1) combine flour, salt & yeast into a big bowl then mix well.
(2) next, stir in sour cream & butter to form a soft dough, knead to smooth.
(3) then wrap with plastic wrap and keep refrigerated for about 3-5 hours or overnight.

Ingredients for Fillings :
1 cup  all purpose flour
170gm  soft butter
1 cup    sugar
1 grated lemon rind
1 grated orange rind

Method : beat butter & sugar till well mixed then stir in the rest ingredients and mix to combine. And set aside.

* 1 cup  toasted coconut & 1 beaten egg for glazing

TO ASSEMBLE :
(1) withdraw dough from fridge and let to rest for 15 mins.
(2) divide into 4 portions and roll each into a ball.
(3) flatten one dough at a time, by rolling out on a floured working table into rectangle shape.
(4) then simply spread the filling & toasted coconut on and roll it up starts from one of the long side.
(5) pat down the loaf a little bit and then cut into few portions.
(6) place pastry to baking pan line with grease proof paper and let to rest for 10 mins.
(7) finally brush the top with egg glazing and bake at preheated oven 175-180'C for about 30 mins or till crispy brown.

Gosh, this pastry is absolutely delicious. Every bite is simply heavenly. The crunchiness of the crust calling you for more. I ended up having a few. Can't wait to make another batch of it. I'm sure you guys will love it too.
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I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread.

Tuesday, November 27, 2012

Love It Or Hate It ~ Durian Yogurt Mousse Cake



It's durian season again! I remember back to 20+ years ago when my god-sister came back from New Zealand with her kiwi boyfriend for vacation, it was durian season too. And my god-sister is an absolute durian lover, she visited those durian stalls with her boyfriend and started introducing this indulgence local fruit to him. Guess....what is his respond????? "Gosh, it smell like sh**!" He nearly vomited. Can you imagine how his face was like when he has to stick with these durian eaters in the same car for the whole day. HAHAHA..... Extreme torturing, of coz! I guess that probably the worst day of his life. haha.... But for people like us, durian is the king of fruits and bitter sweet is my favourite. Every year I have full supply of them for free from friends around. I don't eat much even I love it. I sent mostly of them to my neighbour. And this year, I wanted to try it on my dessert.

So, here's what I did.
Ingredients for Chocolate sponge :
(A)
4 egg yolk
1/3 cup flour
3TB cocoa powder
2TB milk
2TB cooking oil

(B)
4 egg white
1/2 tspn cream of tartar (optional)
2 TB sugar
a pinch of salt

Method :
(1) beat ingredients (A) till smooth and pale.
(2) then whisk ingredients (B) till foamy & stiff.
(3) now, mix ingredient (B) into (A) in 3 batches till everything well combined.
(4) pour batter to a 8" tray, greased and coated with flour base.
(5) finally, bake at preheated oven 150'C for 20 mins & then 175'C 30 mins or till tester came out clean.
(6) leave to cool before releasing the cake from pan.
*I usually bake my sponge cake whenever I have time and then keep them into freezer. And use them whenever I want. Really convenient.

Ingredients for Durian Yogurt Mousse :
300-400gm  durian meat, mashed
250ml   plain yogurt
500ml   heavy cream
4 TB  sugar
2-1/2 TB  gelatine (soaked in 1/3 cup water)

Method :
(1) firstly, melt gelatine till dissolved & set aside.
(2) now, whip cream till stiff.
(3) finally, place all ingredients into a big bowl and hand mix till everything well combined.

*Cake decoration : 300-400ml  non-dairy whipping cream.
(for dairy whipping cream, add in 2TB icing sugar for flavouring)

TO ASSEMBLE :
(1) cut sponge into two(2) layers and line one layer to a 8" springfoam pan.
(2) then spread half portion of durian mousse over the 1st layer of sponge and cover it with another layer of sponge.
(3) finally, spread the remaining mousse over the final sponge evenly and then keep refrigerated for at least 2 hours or till set.
(4) remove cake from pan and decorate it with whipped cream.

Tips : it's best to use a taller hard cover plastic sheet to surround the inner cake pan, so that the mousse can be fully spread over the final sponge.

I love to pick imperfect looking durians especially those which was taken by squirrels. Cause they're simply genius. They knew how to choose a perfect fruit out of the tree. Clever me huh! kekeke.....For fine smoother mousse, you can strain the mousse by using a strainer. Oh....I skipped that cause I want everything down into my belly without wasting. Hope you will tooooooo....... Enjoy guys & hope you're all having a wonderful week ahead.

Thursday, November 22, 2012

Gluten-Free & Vegan Yeasted Buckwheat Muffin With Dried Apples

I've been a great fan of eggless, gluten-free and even vegan recipes lately. It's definitely challenging and even exciting being apart of this. And finally, tried my homemade dried apples on this special yeasted gluten-free & vegan muffins.

So, here's what I did.
Ingredients :
1-1/2 cup  buckwheat flour
1/2 cup  rice flour
1/2 cup  corn flour
1/2 cup  tapioca flour
1/2 cup  sugar
1/2 tspn  baking soda
2 tspn  baking powder
1/2 tspn  salt
2 TB  yeast
1 cup  soy milk
4 TB  cooking oil
1 cup  homemade dried apple, cut small
* (or you may replace both corn & tapioca flour with potato starch)

Method :
(1) combine all the dry ingredients into a big bowl and stir in milk to form a sticky paste.
(2) immediately place mixture to 9 muffin cups lined with paper cups & let to rest for 30 mins or till nicely rise.
(3) finally, sprinkle the top with sugar & cinnamon powder and then bake at preheated oven 175'C for about 20 mins.
(4) let them cool over a wire rack before serving.

These yeasted muffins simply delish especially with buckwheat. The aroma is light & wonderful even without any special additional flavouring. All you need is to spread on some butter & jam and enjoy every bit of it. Hope you guys will love it too. Enjoy.
*
I'm sending this to Yeastspotting & BYOB & Wednesday Extragavanza #5.

Homemade Dried Apples

Never had I thought of making my own dried apples. I was actually tempted by Angie @ Angie's Recipes after saw her using her homemade dried apples on some of her beautiful baked goods.And this is also another good way to finish off the leftover apples other than cooking them juicy fresh. It's too another best way for storage. Here let me show you how I did it.

Slice apples into a spiral with thickness as thin as 1/3-1/2cm. I prefer keeping the apple skin & seed attached in whole. Line them onto parchment paper and then sprinkle on some cinnamon powder mixture.

Finally, bake at preheated oven 170'c for the first 10 mins and then 150'C for an hour. Have to watch them closely. Immediately withdraw them from the oven when apple started to turn dark brown. For storage, pack them into plastic bags or containers and then keep refrigerated. It can at least last for 6-9 months.
There's also another way drying apple by traditional method. You may hang out all the sliced apples and then sun dry under the hot sun till done. Well, it may take days but it's the easiest & cheapest way.

Tuesday, November 13, 2012

Eggless Charlotte Russe ~ Assorted Flavours

First of all, I would like to wish all my readers Happy Diwali. Yeah, it's once a year time celebration for all the local Indians and it's also another grand celebration for one of our family member. It's my mother-in-law birthday. Time has been tough for me to handle more baking or cooking these days, however, I still want to spend time to make her a cake. I've decided to make a simple one for her. It's an assorted flavour eggless charlotte cake. The main ingredients used are mostly yogurt, heavy cream, gelatine & fruits or jam. Since time is limited, I grabbed whatever available in the pantry & from my fridge. And this is how the cake turned out. Basically, bavarian cream is the main ingredient for a charlotte but I always think too much eggs involved. So, have to skip it this round.

Ingredients for Black sesame mousse :
200ml  plain yogurt
200ml  heavy cream
4 TB  sugar
3 TB  black sesame paste
(or 3 TB black sesame powder + 2 TB warm water)
1-1/2 TB  gelatine (mix with 30ml water, set aside)

Ingredients for Peanut butter mousse :
200ml  plain yogurt
200ml  heavy cream
4 TB  sugar
1/2 cup  creamy peanut butter
1-1/2 TB  gelatine (mix with 30ml water, set aside)

Ingredients for Raspberry jelee :
160ml   raspberry jam
30ml  water
2 TB  gelatine (mix with 40ml water, set aside)
(melt gelatine by using a double boiler till dissolved, then heat raspberry jam over double boiler till melted and stir in melted gelatine till well combined.)

Ingredients for Black grapes jelee :
160ml   black grapes puree, cooked (from 250-300gm grapes)
2 TB   sugar
2 TB  gelatine (mix with 40ml water, set aside)
(melt gelatine by using a double boiler till dissolved, then heat black grapes puree together with sugar over double boiler till melted and stir in melted gelatine till well combined.)

I used store bought rice crackers which a perfect time saver or you may tried any other cracker as desired. This is actually my kids' favourite. One thing about rice cracker is it can't stay for too long. It's best to serve it on the same day.

Method :
(1) lined a 8" spring form tray with vegetarian coconut biscuit or any biscuit as desired till the bottom pan nicely covered.
(2) now, prepare both the ingredients for raspberry jelee & black grapes jelee separately then set aside for cooling.
(3) next, for black sesame mousse preparation, whip heavy cream till set over a pot of ice water then keep refrigerated. Then melt gelatine over double boiler till dissolved.
(4) finally, combine yogurt, sugar, whipped cream, black sesame paste & melted gelatine together and beat till well mixed.
(5) spread the black sesame mousse over the biscuit tray and then keep refrigerated for about 15-25 mins (best to keep into freezer)  or till set.
(6) once the black sesame layer is set, spread black grapes jelee on and again keep refrigerated for about 15-25 mins (best to keep into freezer) or till set.
(7) now for peanut butter mousse preparation, just repeat method No.(3) & (4) and then spread it over to the black grapes jelee. Again keep refrigerated for another 15-25 mins or till set.
(8) Finally, spread raspberry jelee over peanut butter mousse and keep refrigerated for about 15-25 mins or till set. It's best to keep overnight before serving.
(9) for decoration, simply arrange rice crackers around the cake and tight it up with ribbon.

And the most satisfying part was the feed back from all the family members. They're loving it. Guess what? I am actually using recycle cake tray & box. Yet it still looking good like a brand new one, isn't it! Hopefully, I can finished the giveaway post and share the excellence products invention with you all soon. So, stay tune for more.

Monday, November 5, 2012

Cost Saving Shower Cream / Body Wash


Sorry guys.....there will be no food recipe today. Guess What??? Kristy is out of her mind again.....she's trying to make her own shower cream. LOL. Can you believe it ! haha..... Yeah, that's ME ! It happened when I accidentally bump into a few sites that trying to make their own shower gel. I immediately inspired by the idea. Besides, I have everything in hand....so for what reason I not to.

This is how the mixture look after stayed  for overnight. It actually hardened cause I added in 3 TB of glycerine instead of 2TB and ended up adding in extra water and then hand mix it. Looks a bit crumby but overall is still great.

And here's what I did.
Ingredients : (for 6-7 ~ 1L bottles)
16 cups   water
3  soap bars, grated
2 TB  glycerine (food grade) ~ you can easily get this from any bakery shop

Method :  Place everything into a big pot and bring it to boil, then simmer over low heat for about 20 mins or till everything melted. The mixture will look watery but it's ok. It will be thickened slowly after cooled for overnight. If the mixture is too thick, you can add in extra water to get the consistency as desired by using a hand mixer.
* you can keep the mixture into plastic bags which is easier for refilling the bottles on later days.

I spent more than RM10 per bottle of 800ml-1L shower cream (for branded) and RM6-7 for refill on each purchase. After some calculation, I actually spent more than RM20 per month on it and sometimes more. And the supply is only for four persons. But now, I am saving more. I only spent about RM4 on 3 bars of soap and RM2 on glycerine. And what I got from that RM6 is 7 bottles of shower cream which can be last for at least 2 months supply. Hey, what a cool thing to do!

The result is excellence ! Very foamy. I actually ran straight to the bathroom and give it a try. Have no regret at all. If for dry skin or for extra fragrance, you can blend in some essential oil. Then for body scrub, you can add in some grind dried fruits or nuts or even oat hulls. You just name it ! Hope this will help. Enjoy the fun guys.
* Here's the links to more DIY info, please click here & here.

Thursday, November 1, 2012

Hakka Lui Cha / Ham Cha With Rice Pops

Lui Cha is actually meaning ground tea in Mandarin and it is normally served to the Hakka family on the 7th day of Chinese New Year,. While the Cantonese serving Yu Shang the same day. The only difference is it is served with 7 different type of vegetables as side dishes including preserved radish, da chai @ chinese chard, mani chai @ star gooseberry, tofu, peanuts, long beans & leek or any other green leaves to go along with white rice. I often heard friends & relatives talking about it but honestly, I have yet tried it myself. So embarrassing huh ! Even my Hakka hubby & his family are not interested in taking it and not to mention about making their own. Well, I am certainly the lucky one cause my neighbour just share their little treat with me a few weeks back. They cooked their own side dishes And for tea soup, they didn't make their own they used the stall bought tea soup paste to cook at home. The most interesting part was they served their Lui Cha with rice pops. And that is how I was tempted to make my own.

Ingredients for Lui cha tea paste :  (serve 4-6 persons)
2 cups   cilantro, rinsed & cut
1 cups   mint leaves, rinsed
2 cups   basil leaves, rinsed
1 cup     vietnamese cilantro (daun kesum)~optional
1 cup    roasted sesame
1 cup    roasted peanut, crashed
4 pkts   Lipton green tea bag
1 cups  hot water
(blend all ingredients into paste ~ like making pesto)

Method To Make Soup :
(1) bring a pot of water (about 3-4L) to boil over high heat.
(2) lower the heat then stir in the tea paste, add in 2 tspn vegetable granule and salt to taste.
(3) let soup simmer for 5 mins and then serve.
( to make it easier you can always divide into smaller portions and keep refrigerated or frozen before used.)

For side dishes, you can just stir fried all the ingredients separately with chopped garlic & salt to taste (except preserved radish & tofu) or you may choose to add in some dried shrimps but I chose not to. In this case, vegetarian eater may also easily fit in the party. I even served with extra stir fried basil leaves together. It tasted really really delicious.
Since my family not so fond of this meal, I'll have to make just a small portion of it to give it a try. I have my side dishes cooked including preserved radish, stir fried chinese chard, stir fried long beans and fried tofu. A little roasted peanut will definitely give it an extra kick.
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I'm sending this to Sharon @ Muhibbah Malaysian Monday.

Monday, October 29, 2012

Blue Cheese Lemon Sticks

You know? I just found out I have missed out this year World Bread Day event. I thought it was on November. Errr.....so frustrating. I've been waiting for one whole year for this special event and I forgot about it...... huh....totally speechless. What the heck! I really need to bake myself some breads....loads of them to release my frustration. LOL. So, you probably will be seeing me posting more breads in future. haha.... NAaaa..... Just kidding ! Well, there always next year.

Ingredients :
(A)
500gm  all purpose flour
1-1/2 tspn  yeast
4 TB  honey
170ml    milk
100ml   water
50gm  blue cheese, chopped
1 lemon zest

(B)
2 TB   butter
1 tspn  salt

*Egg glazing : 1 egg yolk + 1 TB milk

Method :
(1) combine all ingredients (A) into mixing bowl and stir to form a soft dough then add in ingredients (B) and knead dough till nice & smooth.
(2) let dough rest for an hour or till double in size then punch & knead dough to release air.
(3) now, place it to a slightly floured working table.and roll dough out flat about 11x11" & cut into thin & short sticks.
(4) line them to baking tray & again let to rest for about 20 mins then brush on egg glaze.
(5) finally, bake at preheated oven 195-200'C for about 13-15 mins or till brown.


OK now! I am looking forward to 2013 World Bread Day event. Please remind me if I forgotten it again. haha...
*
I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread #Oct .

Wednesday, October 24, 2012

Nasi Lemak Kukus @ Steamed Coconut Rice

What is the best food to go along with my previous homemade kampung sambal ? What else ? Of coz, it's the Malaysian most popular breakfast......nasi lemak. Nasi lemak is widely sold almost every corner of Malaysia. It is even served at most of our local 5 star hotels. Nasi lemak is an aromatic rice dish cooked in coconut milk which served with some side dishes including fried anchovies, roasted peanuts, hard boiled egg, cucumber or sometimes even salted fish. And some food stall even serving nasi lemak kukus  or steamed coconut rice. And this is what I'm going to make today.

Ingredients for Steam coconut rice :
2 cups  white rice
1-1/3 cup   coconut milk
salt to taste
a few screwpine leaves

Method :
(1) place leaves to the preheated steamer, rinse & wash rice and then steam for 20 mins over medium heat. (It's best to use a bamboo basket lined with banana leaf or cheese cloth)
(2) remove steamed rice from steamer then soak into clean water for about 3-4 hours to let the rice expand (it's best to steam rice at night & soak in water overnight then you can steam it early in the morning).
(3) again steam the rice for another 15 mins.
(4) remove steamed rice from steamer then immediately stir in coconut milk + salt mixture, let the rice stand for 10 mins (to let coconut milk cook in hot steamed rice instantly) or till you can smell the aroma before serving.
(5) finally serve with roasted peanuts, fried anchovies, cucumber slices, hard boiled eggs & my homemade kampung sambal.

Ingredients for Rice cooker Coconut Rice :
2 cups  white rice or basmati rice
1 cup  coconut milk
1 cup  water
1  stalk lemongrass, cut short & roughly smashed
2-3 slices  ginger
1 screwpine leaf (daun pandan)
 a pinch of salt

Method :
Combine all ingredients into rice cooker pot and let to cook. Tips : always remember to measure your rice & water with the same cup as the exact ratio of 1 : 1. For cooking over gas stove, add in an extra 1/2 cup of water.
I bet this looks totally irresistible ! I'll have to say this is a very satisfying meal.
*
I'm sending this to Sharon @ Muhibbah Malaysian Monday.

Monday, October 22, 2012

Homemade Kampung Stlye Sambal & Chili Boh

Making our own sambal is quite a common task at home over here in Malaysia but making a good and traditional sambal yet isn't an easy job for everyone. Hubby said nowadays it's too difficult to find a good old days sambal ikan bilis for nasi lemak and most food stall owner even tried to skip the fried anchovies (to cut down the cost) from their nasi lemak which makes it even worst. However, I'm glad that I still have the chance to learn a very good homemade sambal ikan bilis from a friend of my neighbourhood. According to her, the best sambal is actually came from chili boh and that is why we need to produce our own homemade chili boh. Stall bought chili boh is not the best choice cause they are normally soaked with vinegar (for better expansion) and causing the dried chili less tasty and aromatic after cooked. Other than that we need to blend soaked dried chili till really fine. It's best till the all seeds can't be seen. If the seeds are not well blended, it may cause stomachache or cramp. So, are you ready for this ?

Ingredients for Homemade Chili Boh :
200gm  dried chili, halved
1 inch ginger, sliced
5 shallots, sliced
5 cloves garlic
2 cups cooking oil

Method :
(1) soak dried chili till softened (for about 4 hours or more with warm water, do not use hot water) then blend all soaked chili, ginger, shallot & garlic till smooth.
(2) preheat frying pan with cooking oil then stir in all blended chili mixture and let to simmer over medium heat for about 15-20 mins or till the chili mixture turned dark red colour.
(3) then let cooked chili cool to room temperature, divide into 4 portions and keep refrigerated, for storage keep frozen for months.

Oooo.....now, here's the kampung style sambal I mentioned about. I keep it less oil. For those prefer more chili oil then you have to increase the cooking oil. But be caution, the oil will split all over the kitchen if you added in more cooking oil.

And here's what I did.
Ingredients for Homemade Sambal :
1-2/3 to 2 cups  homemade chili boh
(also equal to one portion of the above homemade chili boh)
50gm   dried anchovies, washed then fried till brown
50gm   dried shrimp, soaked for an hour then fried till brown
1 large onion, sliced
1 cup cooking oil
1 tspn  vegetable granule
1 TB  sugar
salt to taste

Method :
(1) blend together fried anchovies & fried dried shrimps with 1 to 1-1/2 cup of water till fine.
(2)preheat frying pan with cooking oil then stir in onion once it's ready.
(3) saute onion till fragrant then add in the rest ingredients and simmer for about 15-20 mins by stirring it constantly or till the sambal became thick or turn dark red colour. And it's ready to serve.

I simply adored the redness of this homemade sambal and can't wait to serve it with my coconut rice & hard boiled egg. Slurpppp..... So, stay tune for more.
For storage : keep refrigerated all times & reheat whenever it's needed.
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I'm sending this to Sharon @ Muhibbah Malaysian Monday.
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