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

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., 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.
I'm sending this to Sharon @ Muhibbah Malaysian Monday.

Thursday, October 18, 2012

Chocolate Toffee Muffins

Sometimes it was pretty frustrating  when you suddenly found some leftover food sitting on the pantry for a very long time and yet to discover till the very last minute. ha.... Yeap, I just found myself some toffee candies a couple days ago somewhere around my kitchen and they don't look very nice anymore. I don't think my kids will want to have it. But I'm having a hard time throwing them away. So they all ended up in my muffins in just half an hour time. :o)

Do you have still appetite after seeing these out dated candies? hahaha.... But you will after the makeover. lol.

Ingredients :
400gm  all purpose flour
2 tspn  baking powder
100gm  sugar

2 eggs, beatened
1 cup  milk
125gm  butter, melted

1 cup  chocolate morsels
1/2 cup  toffee candies, roughly chopped

Method :
(1) combine ingredients (A) into big bowl & mix well.
(2) then stir ingredients (B) into ingredients (A) and mix to combine.
(3) now, add in ingredients (C) and mix till cooperate.
(4) place batter into well coated muffin tin and bake at preheated oven 190-200'C for about 20-25 mins or till brown. comes the delicious babies. So, do you mind having your toffee candies in this way? Me & my kids have NO problem at all. They all gone by end of the day. *Other than that I am actually facing some problem with my blogger page for the past whole week and had causing me such a hard in working out my post. All the photos are unable to be seen on the blogger working page but can be seen on the preview page. What the heck is going on !!!!!

Wednesday, October 3, 2012

What's Hidden Behind The Bread ?

Bread making is such an irresistible thing to do especially during my free time. It's like bringing my own imagination into reality.....and of coz, the result moment even much more exciting than I can imagine. Just like this bread ! It's a double surprise....GUESS, what's hidden behind this bread ??? Please go straight down to the bottom of my post to check out the result if you're as excited as I am. haha.....

Ingredients :
6 green apples, cored the center
1 cup   ground hazelnut
2 TB  brown sugar
1-1/2 tspn   cinnamon powder
6 pcs  pastry puff sheet

Ingredients for dough :
400gm  bread flour
2 TB  sugar
2 tpsn  yeast
200ml  warm water
1 egg
1 tspn  salt
40gm  cold butter, chopped
1/2 tspn  vanilla essence / extract
* egg glazing : 1 egg york + 1 tspn milk

Method :
(1) mix together hazelnut, sugar & cinnamon powder then place apples to baking tray, press in the nut mixture and bake at preheated oven 200'C for 10 mins, leave cooled.
(2) now, combine flour, sugar & yeast together, then add in water, vanilla essence & egg to form a soft dough.
(3) then stir in butter & salt and knead dough till smooth.
(4) leave dough rest for 35-40 mins and then quickly punch & knead dough to release air and till smooth. (please handle dough with care cause it's a bit sticky!)
(5) drop dough to slightly floured working table and then divide into 6 portions.
(6) wrap baked apples with dough and place them to baking tray size : 4 x 4 x 10".
(7) cover the top with pastry puff sheet and leave to rest for 25-30 mins.
(8) brush the top with egg glaze and bake at preheated oven 195-200'C for about 15-20 mins or till brown.

Oh No....Oh No...Oh Yes...Oh Yes....Oh YES !  It's a whole apple filled bread with pastry puff topping. Now, can you imagine the joy ? :o)  It's another total excitement when you have your first bite on them. Slurp.... super tasty good. Hope you guys will have fun too !
I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread.
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