Tuesday, December 10, 2013

Ham & Cheese Spinach Crepes

Yeap...X'mas mood is on the air already ! Wow....just imagine how time flies. It sounds like just saying the same old thing not long ago. haha.... Oh well, many says X'mas is normally represent something white, such as white X'mas but for me; the first thing came to my mind was red & green NOT white! >o< And this dish says it all. After spending a few years blogging, I came to know that many spent most of their time preparing the festive dishes way early for that special day to come for example Thanksgiving & X'mas eve. And will be eating whatever leftover for the following day(s) at home. So, here I'm sharing something fun & colourful for this coming X'mas.....something delicious to enjoy on the early X'mas morning.

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Ingredients :
1-1/2 cup  mozzarella cheese, shredded
1 cup   cheddar cheese, shredded
6 slices  chicken ham, thinly cut
ground black pepper to taste

Ingredients for Spinach Crepes Batter :
1-1/2 cup  spinach puree (from 1 cup water + 400gm raw spinach)
1/2 cup   milk
1 TB  sugar
1/4 tspn  salt
3 eggs
1 cup  all purpose flour
3 TB   butter, melted

Method :
Blend or puree raw spinach till fine & smooth (keep the extra puree refrigerated for other purposes), then beat together all the ingredients till well combined. Preheat frying pan with a touch of butter, place in a latter of batter and cook over medium heat till almost done.

Now, place in ham & mixed cheese to one side of the crepes then fold in the other half to cover the fillings. Let it cook till brown and later flip to the other side to cook till brown as well.

By then, the cheese should be nicely melted and its ready to serve with some mixed fruit. Of course, you may use whatever leftover from the night before, such as turkey meat or roasted /pull-apart pork.

Thursday, November 28, 2013

The Simple Delicious *4*

This is one of my favourite dish whenever I visit a restaurant but with different ingredients. Basically, the restaurant chef will prepared this dish with 'red sambal' combination of shrimp paste (belacan). I'll have to say 'red sambal' is such irresistible dish ever and its most Malaysian favourite. But I have to skip it this round cause planning to try something easy & simple with my favourite FOUR...bottle beans, eggplant / brinjal, oyster mushroom & super hot bird eye chilies. So instead of using 'red sambal', I tried a simple stir with bird eye chilies. Honestly, I can just wallop the whole lot of this with white rice.

My best tip for preparing brinjal/eggplant is best to pan fry till fragrant before cooking cause it will produce such terrific aroma for the dish.

Ingredients :
1 large brinjal, cut into bite size
50gm  bottle beans, cut small
2 large  abalone mushroom, tear into chunk shreds
2 shallots, sliced
1/2 inch  ginger, julienned
3- 4  bird eye chilies
salt & pepper to taste

Seasoning :
salt & pepper to taste
1 tspn   sweet dark soy sauce

Topping :  handful of salted fish (rinsed & fried till brown)

Method :
(1) preheat wok / frying pan with 2 TB of cooking oil, pan fry brinjal till brown & fragrant over high heat then remove from pan.
(2) add another 2 TB cooking oil to wok/frying pan, saute shallots & ginger till fragrant.
(3) now stir in chilies, bottle beans & mushroom, stir fry for a few minute till everything became tender.
(4) add in cooked brinjal and continue cooking for another 10-15 mins.
(5) finally, add in seasoning and kept stirring for another 5 mins, serve hot with salted fish.

There's actually another combination which called The Three Spicy Emperor.....with the combination of brinjal/eggplant, stink beans/petai & lady fingers. Yummm.....yummm.... My mouth is watering just by thinking of it. Hope you guys will love it too. At the same time, wishing all a very Happy Thanksgiving !

Monday, November 25, 2013

Extraordinary Long Bean Mixed Rice

Yesterday, I received some home grown long beans from a friend ~ chemical free.....LOL. What not to happy ! My kids hate long beans. They don't touch even a bit of it no matter how I prepared them. With little hope, I decided to give them a shot cooking with rice. Yeap..... flavourful long bean mixed rice with dried oyster & salted fish. Yummmm...... I'm not sure if you guys have ever tried cooking your rice by combining glutinous rice before. I've tried it a number of times and I found that it is really really scrumptious. And here's the recipe from the kitchen of My Little Space.

Can these simple ingredients provide you scrumptious meal???? Trust your tongue and nose but not with your eyes.... >o<

Ingredients :
2-1/3 cups  water
1-1/2 cup  white rice
1/2 cup   glutinous rice
200gm   long beans, trimmed the end & cut small
50gm    dried shrimp, soaked
50gm    dried oyster, soaked
1 inch ginger, julienned
3  shallots , sliced

Seasoning :
1 TB  dark soy sauce (add more if you prefer darker)
2 TB  light soy sauce
1/3 tspn  salt
1/4 tspn  pepper
1/2 tspn  vegetables granule

For Topping : 100gm salted fish (rinsed & fried till golden brown)

Method :
(1) rinsed & drained both rice and set aside for 30 mins.
(2) preheat wok/frying pan with 1/3 cup cooking oil, saute ginger, shallot & dried shrimp till fragrant.
(3) next, stir in dried oyster, both rice and all the seasoning, cook everything till dry & nicely combined over low heat.
(4) transfer everything into rice cooker then add in water, let it cook till done.
(5) and not to forget, stir in long beans when rice just about to cook. Let to stand for 10-15 mins before serving.
(6) once its ready, serve rice with salted fish.

I will normally fried extra more salted fish and then bottled some up for storage which can be used at any time. There are quite a number of salted fish available at the market place but I still prefer using this kind of salted fish and the other one is 'mei xiang' salted fish. Oooo..... those 'mei xiang' salted fish reminds me of my home town famous clay pot chicken rice. Slurppp.... 

You'll be amazed by the texture of the mixed rice....soft & gluey. You definitely will craving for more. Hope you guys will have a great weekend. Enjoy !

Tuesday, November 19, 2013

Thai Seafood Green Curry With Chili Sauce Fried Rice

I am actually scratching my head not knowing what to prepare for my family dinner last night. The worst thing was there's not much food storage in my refrigerator lately cause I've been away too often. Hubby just won't missed a chance to leave me behind whenever he goes fishing these days. >o< However, found some leftover frozen prawns & fish fillet and some green curry paste in my fridge. Oh well..... I guess I just found us dinner. hehe..... And dig out some leftover rice as well from the rice pot which is best for making fried rice. I was thinking to make tom yum fried rice at the beginning but after further consideration, I don't think tom yum fried rice will goes well with Thai green curry. So, made up my mind making us chili sauce fried rice which tastes a bit sweet & spicy.....weird match up but quite scrumptious though.

Honestly, I simply adored this Thai green curry. The tasty & aromatic gravy just tempted me to crave for more each time. And I especially love having it with pasta (Thai green curry pasta recipe). I'm sure there are more fancy Thai green curry recipes to share with.... hopefully to find out more. >o<

And here's what I did for mine.
Ingredients for Thai Seafood Green Curry :
2 round eggplants, wedged
200gm  prawns, shelled
300gm  white fish fillet, cut into chunk size
3 kaffir leaves, sliced
5 TB  green curry paste
1 cup  water
1/2 cup  coconut milk
1 TB  sugar
2 TB  fish sauce
handful of basil leaves
salt to taste
1 large lime juice

Method :
(1)  preheat frying pan or wok with 2 TB cooking oil, pan fried eggplants till tender & fragrant  Note: less oil for cooking eggplant gives better result. Set aside.
(2) for making green curry gravy, please refer here. Saute prawns & cooked eggplants together with green curry paste and follow the rest of the process after that. Then only add in fish fillet when the gravy is almost ready and let to cook for 10 mins before serving.

Ingredients for Chili Sauce Rice :
4 cups  cooked rice
2/3 cup  chili sauce, any brand
salt & pepper to taste
cooking oil

Method :
(1)  preheat frying pan with 3TB cooking oil over medium heat, then stir in chili sauce and salt & pepper.
(2) add in rice and stir the mixture till well combined.
(3) off the heat and prepare for serving.

*Note : I personally prefer Thai style chili sauce (from 'Life' branding) which is more tasty & addictive.

Preparation for Omelette :
Prepare two(2) beaten eggs. Preheat a frying pan with a dash of cooking oil over medium heat. Pour in beaten eggs and let to flow throughout the pan till thin & nice. Remove omelette once its cooked or set.

Preparation for wrapping the rice :
Place omelette to a rice bowl then fill in the bowl with chili sauce fried rice. Slightly press down the rice to make it firm & nice. Then cover rice with the overflow omelette. Finally, place rice by up side down to a serving plate....and serving it with Thai seafood green curry.

Thursday, November 7, 2013

Twisted Danish Pastry With Cream Cheese Custard

I found this bread dough recipe from BBC Food Blog by Paul Hollywood. I knew this would be something that I shouldn't miss out. I have yet tried out any savory danish so far and the BBC one is definitely tempted me to make more after this. And I'm already planning for one now for my upcoming post. hehe....

And here's what I did.
Ingredients for Danish Dough :
500gm  bread flour
4 TB  sugar
1 TB  yeast
260ml   milk
1 egg (do not beat)
1-1/2 tspn  salt

*250gm  margarine (Planta brand)

Method :
(1) combine flour, sugar, yeast into a big mixing bowl and mix well.
(2) stir in milk & egg to form a soft dough then mix in salt till combined.
(3) leave dough to rest for an hour or till double in size.
(4) punch dough to release air and knead till smooth, keep dough into a large plastic bag and nicely sealed.
(5) now, keep dough refrigerated for at least 2-3 hours or till dough became really chilled or you may keep into freezer for an hour or so. This to slow down the dough from fermentation and its much easier for the folding session.
(6) once dough its ready, place it to a floured working table and roll dough into 12x24" size.
(7) spread on margarine to half of the flatten dough then cover with the other half and make sure its nicely sealed.
(8) for further folding, please refer here.
(9) finally, keep refrigerated for about 1-2 hours before used.

Ingredients for cream cheese custard :
250gm  cream cheese, softened
180gm  sugar
1 lime juice & rinds
2 eggs

Method :
(1) beat cream cheese & sugar till creamy.
(2) stir in lime juice, lime rinds and eggs then beat till combined.
(3) cook mixture over double boiler till thickened.
(4) cool custard before used.

Ingredients for sugar frosting :
1 cup icing sugar
2 tspn  lime juice & rinds
(combine everything & mix well then drizzle to pastry)
* 1/2 cup of fruit jam for topping

TO ASSEMBLE :
(1) roll dough into 12x24" size then cut into 10 portions from the longer side.
(2) carefully twist each dough then roll into circle and press to center.
(3) leave twisted dough to slightly grease baking tray for about 30 mins or till double in size.
(4) brush with egg glazing then fill center with cream cheese custard and top with any jam as desired.
(5) finally, bake at preheated oven 190'C for about 25 min or till golden brown.
(6) cooled then decorate the top with lime flavour sugar frosting.

How could you say NO to this delicious looking pastry ! But still not really satisfied with the margarine. I guess its time to try it out with real butter. After all, the cream cheese filling is an awesome combo. Love...love it so much !
*
I'm sending this to Yeastspotting @ Wild Yeast Blog.

Wednesday, October 30, 2013

Lemon & Lime New York Cheese Cake

Guess what ? I went for another camping trip with hubby last weekend. Just the two of us ! And this round we were extremely lucky cause I finally got the chance to meet the whole bunch of wild elephants face to face. We were just about 50m away from these wild life. Extremely close up ! Gosh..... just imagine the excitement and the situation we were about to get into. We were actually on our way leaving the forest that day and by luck we bumped into them. The mother elephant making whole lot of noises and about to chase us away cause there are a few cubs with her. Hubby driving very fast to prevent her from knocking to our 4 wheel drive. However, further ahead there's a bigger one in front of us. This round hubby drive slow & steady not to frighten her and we managed to follow behind her back for a few meters till she sneaked into the bushes. Phew.....What an outrages experience ! Honestly, I am now very much looking forward to our next trip. However before heading for my next trip, I finally decided to make a cheese cake since my kids are craving for one as well. Yes, it's been a long time since I made one.

Ingredients for crust :
180gm   graham crackers, finely crushed
(I used Tiger biscuit, butter or chocolate flavour)
100gm    butter, melted

Method :
Combine all ingredients & mix well then press it to a 8" springfoam pan, keep refrigerated for about an hour or till set.

Ingredients for fiilings :
500gm  cream cheese, softened
1/2 cup  icing sugar
1-1/2 TB  corn starch
1 tspn  vanilla essence
2 eggs
1 lemon juice & rinds
2 lime juice & rinds
1/2 cup  yogurt

Method :
(1) beat together cream cheese & yogurt till creamy smooth.
(2) then add in the remaining ingredients and beat till well combined & smooth.
(3) pour mixture to chilled cookie crust pan and bake at preheated oven 160'C for about an hour or till the center is set. Once its ready, leave cake in the oven for 30 mins with door ajar before removing.
(4) finally, keep refrigerated for overnight or till set.

Note :cover the cake loosely with aluminium foil for the first 30 mins when baking.

My kids are too excited to have these home baked cheese cake. It's been a long time since they had one.

I only managed to place on simple decorations on the cake but my kids already felt so satisfying. Such blessings to have them around to wallop everything up while I still have time to bake for them. Yeap, I should bake more often. >o< Hope you guys are having a wonderful week.

Monday, October 21, 2013

Hot Pot Taro Soup @ Yu Tou Gang


I've been having this soup for so many times already from one of our local restaurant. It was introduced to me by a friend (an old uncle). At the beginning, I was quite curious about the whitish soup. I thought the chef uses evaporated milk on it. But after further explanation by my friend, the colour of the soup is actually produced by the melted taro. OLALA...... what a surprise ! No wonder the soup tasted really good & aromatic. I've been eyeing on all the ingredients (like a spy) whenever I'm having this soup for the last few times. haha.... Finally, I am brave enough to try this at home. >o< Not bad at all. It tasted just right except the restaurant uses dried clams instead of dried oysters on it.

For fish bones, I just used the leftover one from my previous cooking. I used the meat for making fish paste. Or you may also use fish head, just chopped them into small chunk & coat with a bit of tapioca flour then fry till golden brown.

Ingredients :
400gm  taro, divide into half
a few white nappa cabbage leaves, tear into pcs
1 tube Japanese tofu, cut small
handful of instant seaweed strips
80gm   da tou cai (preserved big head vegetable)
50gm  dried oysters, washed
6 cups water
1TB  white peppercorn, crashed
1 whole big fish bones, fried to golden brown
a few slices ginger
2 pickled salted sour plum
salt & granules to taste

Method :
(1) divide yam into 2 portion, cut half into big chunk and diced the other half.
(2) fry all yam separately then mash only the diced yam and set aside.
(3) bring water to boil together with ginger, dried oyster, mashed yam and da tou chai till yam melted.
(4) now, add in the remaining fried yam, salted plum, cabbage, tofu, fried fish bones, salt & seasoning and let to cook over medium heat for about 15 mins or till cabbage turn soft. Add in extra water if necessary.
(5) finally, stir in instant seaweed and serve hot.

This soup is best to serve hot. I can have at least 3 bowls at a time without any rice. The soup itself already so tasty. The soft cabbage, tofu and especially the taro is a plus. This dish is quite filling. So, don't be too greedy to overload your belly with all those yam especially for those who has gastric problem. hehe.... Cause yam/taro is considered as slow digesting food source. However, hope you guys will love it too. Enjoy & have a great week ahead everyone.

Wednesday, October 16, 2013

Eggless Pesto Pull-Apart Rolls For WBD


World Bread Day 2013 - 8th edition! Bake loaf of bread on October 16 and blog about it!
Finally, 2013 World Bread Day is here already ! Hopefully, I made it to the event this year. Its such great fun baking along with all the bread lover from all over the globe on the same day. And I am honour to be a part of it. I actually just returned from my previous camping trip, a four days three night stay. And this bread was baked only at the very last minute with my favourite pesto mixed. Though it's just a simple bread, it surely fills our belly with joy. Thanks to Zorra for this wonderful World Bread Day event.

Here's my other World Bread Day submission :
(1) 2010 World Bread Day
(2) 2011 World Bread Day



Ingredients :
4 cup  all purpose flour
2 tspn  yeast
2 TB sugar
1 tspn  salt
300ml  water
2 TB  corn oil

*3 TB  pesto paste
*1/2 cup  grated cheese
*2 TB honey for glazing

Method :
(1) combine all the dry ingredients into a big mixing bowl.
(2) slowly stir in water to form a soft dough, then add in oil and knead till smooth.
(3) set aside to rest for an hour or till dough double in size.
(4) once it's ready, punch dough to release air and again knead till smooth.
(5) place dough to a slightly floured working table, roll it flat for about 20x24" the size (or as thin as possible).
(6) then spread on thin layer of pesto paste, and roll it up like a swiss roll.
(7) divide dough into 9-10 portions (depends on the size of your pan).
(8) place rolled dough to a 9'greased tray and again let to rest for about 30 mins (maybe longer for lower room temperature).
(9) now, brush with honey glazing & top with grated cheese, then bake at preheated oven 180'C for about 20 mins.

Me and my kids can at least wallop a few each of us especially when its still warm. >o< Such irresistible aroma. Can't wait for more deliciousness from my oven. Hope you guys will love it too.

HAPPY WORLD BREAD DAY EVERYONE ! HAVE FUN !

Monday, October 7, 2013

Double Goodness Devil's Food Cake

Nothing better than to have an indulgence rich chocolate cake on the table right now. Devil's food cake, my special whipped of the day. It's been ages since my last baked one. After cutting down my work force recently, I have more time spending in my kitchen again and of coz, with my family too. Pretty excited about it especially on the go trying out some of my new baking toys. I've been travelling a lot as well with hubby. We were trying to get away from town and the city life......staying away from all noises. By just mentioning about the trip, I am too excited to share with you guys that hubby & I both so lucky to have over heard the sound of the wild tigers roar for a few times in between the several hours nearby our camp site on our 3rd trip there at Sg Madek, Kahang. The tigers were just about 500m-1km away from our camp site, as predicted. They were enjoying their meal...a wild boar (as we over heard they caught their prey that day). The whole forest was in peace & quiet that night. Not a single sound made by any other animals around.>o< Can you imagine the situation ? haha.... 

Ingredients for Devil's food cake :
(A)
150gm  butter
3/4 cup  sugar
2 eggs
1 tspn  Singing Dog Vanilla Paste

(B)
1/2 cup  boiling water
6 TB  cocoa powder
1 TB  dark cocoa powder
(combine everything to became paste)

(C)
1-1/2 cup  all purpose flour
1 tspn  baking soda
1/2 tspn  baking powder
1/2 cup  milk
a pinch of salt

Method :
(1) combine flour, baking soda & baking powder into a bowl, mix well & set aside.
(2)  in another bowl, beat ingredients (A) till light & pale.
(3) whisk in ingredients (B) till well combined.
(4) now, add in salt and alternately beat in flour mixture & milk till everything well mixed.
(5) pour batter to a 6" greased tray and bake at preheated oven 175'C for about 40-45 mins or till tester came out clean.
(6) remove cake from tray after 30 mins then divide into two once its cooled.


Ingredients for white chocolate ganache :
250gm  white chocolate, chopped
80ml  heavy cream

Ingredients for chocolate ganache :
250gm  dark chocolate, chopped
1/2 TB  instant coffee powder
80ml  heavy cream

*2 cups strawberries, halved

Method : 
(1) (Heat both chocolate separately) heat heavy cream over a sauce pot till almost bubbling over low heat.
(2) off the heat, then place in the chocolate. Stir till everything melted creamy smooth.
(3) pour chocolate to a bowl & cover with plastic sheet then keep refrigerated for 30-60 mins or till almost set but still runny.
(4) once it's ready, spread half white chocolate ganache to the middle of the cake then arrange strawberries over the chocolate. Finally, cover it with the remaining white chocolate spread.
(5) cover the white chocolate ganache with the other half of the cake then top with dark chocolate ganache.
(6) keep refrigerated before serving.

This is definitely something I wanted to bring along on my next coming trip. Something to pamper myself well indeed while enjoying myself with the natural fish foot spa pedicure. >o<
Hope you guys are having a great week ahead too. Enjoy !

Friday, September 27, 2013

Pandan Coconut Mable Danish Loaf

Honestly, as an Asian, I am desperately in love anything with coconut pandan (screwpine leaf) flavour especially on baking products. The aroma is simply irresistible and non of my family members can resist such flavour as well. Since yesterday was my day off, I suddenly won't missed a chance to bake myself a nice loaf of bread.......with the irresistible pandan coconut fillings. Gosh, my kitchen smell so good the whole day. Can you imagine the taste of the bread huh.....! >o<

So, here's what I did.
Ingredients for Dough :
300gm  bread flour
200gm  all purpose flour
2 tspn  yeast
4 TB  sugar
100ml   milk
90ml   water
2 eggs
1/2 tspn  salt
40gm  butter, chopped

*250gm  butter, room temperature (cut into 10 pcs)
  1 TB all purpose flour

Method :
(1) combine all dry ingredients into a big mixing bowl then add in milk & egg and gently stir to form a stick dough.
(2) add in butter and knead till smooth then set a side to rest for an hour or till double in size.
(3) punch dough to release air and again knead dough till smooth.
(4) place dough to a greased plastic bag and keep refrigerated for an hour. (I kept mine in the freezer for 30 mins)
(5) once ready, place dough to a slightly floured working table and roll it flat for about 12x24" size.
(6) arrange butter onto dough (as shown as the above picture), fold dough over and nicely sealed.
(7) refer here for folding method.
(8) again, keep the ready dough refrigerated or frozen once it's done. And use it at anytime you want.

Ingredients for coconut fillings :
70gm butter, softened
120gm  icing sugar
110gm  grated coconut 
50gm  milk powder
1 egg

1 tspn  pandan coconut paste (store bought)

Method :
(1) combine coconut, milk powder & sugar into a big bowl then mix well.

(2) stir in butter & egg and beat till well combined.
(3) keep refrigerated for 30 mins or till mixture set.

TO ASSEMBLE :
(1) now, roll dough flat into 11x24" and spread on the coconut mixture to both side of dough, by leaving the center some empty spacing.
(2) roll dough like swiss roll from shorter side from both end to meet at the center, now divide dough by cutting the center to provide two rolls.
(3) by cutting each roll about three quarter length(as picture shown the above), twist the dough & place it to pan then leave to rest for about an hour or till double in size.
(3) now, brush on egg glazing and bake at preheated oven 190'C for about 18-20 mins or till nicely brown.


I actually double up the recipe and made a couple of loaves. I brought some out to have tea with some friends later in the evening. Good response from everyone. The combination between the buttery & pandan coconut smell absolutely stunning. They had at least two slices per person and brought the leftover home with them as well. haha..... However, hope you guys will love this too. Enjoy & have fun !

I'm sending this to Yeastspotting @ Wild Yeast Blog.

Monday, September 23, 2013

Mao Shan Wang Snow Skin Mooncake

Hi guys, sorry for being away for too long. Life has been so terribly hectic recently.A lot of things going on. Still trying to sort out between work, travelling, family & blogging  Hopefully I'll be able to come back blogging full time with loads of deliciousness soon. Gosh, you have no idea how much I missed my oven....my working table...all my cake moulds & pans and so much more. We have just celebrated the Mid Autumn or Mooncake Festival last Thursday. For a quick stir, I came up with one of the local die hard mooncake.....Mao Shan Wang Snow Skin Mooncake for the party. 'Mao Shan Wang' is actually the name for one of the most popular & delicious durian here in Malaysia especially down the south. I still have plenty of stock at one of my friends' durian store. He still keeping loads of branded frozen durians here for sale.

So, here's another 'HATE IT OR LOVE IT' durian recipe for some durian die hard fans. My very successful first attempt on these little durian mooncakes. >o<

Ingredients for Lemon Snow Skin :
300gm  koh fun / cooked glutinous rice flour
160gm  icing sugar
90gm  shortening
100ml   soft drinks (preferably citrus flavour)
100ml   soft drinks (plus 2 lemon juice & zest to make it 100ml)

Note :  An extra 100ml cold soft drinks to standby
(add into the dough if you feel that you have problem wrapping it)

Method :
(1) combine koh fun & icing sugar into a bowl and mix well. Then add in shortening and rub till everything well combined.
(2) now, stir in soft drinks slowly and mix tilll everything became soft dough. Set aside to rest for 30 mins before used.
(3) once its ready, divide each into 35-38gm and then flatten each
(4) wrap fillings with snow skin dough and then sealed, coat wrapped dough with koh fun then shape it with mooncake mould.
(5) best to keep chilled before serving.

Ingredients for pure durian fillings :
450gm  durian flesh, mashed
1 TB  gelatine powder (soaked with 2-1/2 TB water)

Method : cook gelatine over low heat till nicely melted then quickly stir into.mashed durian flesh to mix well. Keep refrigerated for an hour or till set. Once its ready then roll into balls for 35-38gm each. Coat with koh fun then again keep refrigerated for another 30 mins before used.

Ingredients for duo yong durian fillings :
350gm   store bought dou yong fillings
200gm   durian flesh, mashed

Method :  stir together dou yong (mung bean paste) & durian flesh and till everything well combined. Roll each into balls for 35-38gm each and coat with koh fun. Then keep refrigerated for another 30 mins before used.

Note : No extra sugar added to the fillings. Opinion from all my friends(white rats) ~ the natural sweetness is just perfect.

:
These durian mooncakes are actually special request from some of my friends, the durian trader. They said they want to try the homemade ones. So, there's no way I can reject them. haha.... Never try never know ! Surprisingly, the fillings turned out really nice. A bit soft at the beginning but it became thicken pretty fast after chilled. Clap...clap...clap.... So glad I made these. They said it tastes like durian ice cream mooncake. Hope you guys will love it too. >o< Enjoy!

Here's some of my mooncake collections :

Blue Cheese & Nori Flakes Shanghai Mooncakes
Margarita & Bloody Martini Snow Skin Mooncakes
Bamboo Charcoal & Cinnamon Baked Mooncakes
Chocolate Mixed Nuts Baked Mooncakes
Coffee Dried Figs Baked Mooncake Biscuits
Taiwanese Mooncakes
Assorted Jelly Mooncakes
Vegetarian Suzhou Mooncakes
'Jiang Nan' Rose Petal Mooncake
Sun Dried Tomato Mooncake Biscuit

ATTENTION to all my readers, I would like to apologize for the mistake that I've made on the amount of the recipe earlier  The soft drinks used for the skin is actually 100ml and 100ml instead of 200ml & 200ml.

Tuesday, September 3, 2013

Jamie Oliver ~ Chicken In Milk

Finally, I'm back on track again after another short vacation. Don't feel like messing up my kitchen for the time being, so made something simple instead. Something from the kitchen of Jamie Oliver. Jamie Oliver another favourite chef of mine. He's such a homey kind of cook and always love sharing with us his comfort food recipes. And one of the many popular recipes of his.....chicken in milk was being tried by so many blogger all around the global. I guess I shouldn't miss out this wonderful roasted chicken as well. It's an easy & simple to prepare recipe. So, good for all busy momsie ! >o<

Ingredients :
2 whole chicken leg
salt & pepper
1/2 tpsn mixed herbs (best to use fresh ones)
1 tspn ground black pepper
1/2 tspn  paprika powder
4 cloves of garlic, chopped
2 stalk celery, cut small
2 potatoes, cut small
a few slices of lemon
1 cup  milk
2 TB  butter

Method :
(1) marinade chicken with salt & pepper, herbs and garlic.
(2) then place everything to a ceramic bake ware and top with black pepper & paprika powder.
(3) bake at preheated oven 190'C for about an hour or till everything cooked.

I haven't been cooking much lately. Taking a huge break from my kitchen. However, this is a good start for a tasty meal after a long break. My kitchen smell so great again. Have a great week ahead everyone !

Tuesday, August 20, 2013

Vacation At Sg Madek, Kahang (Reserved Forest) Part 2

Such beautiful morning view from our camp site. I simply enjoy sitting in the middle of this route to watch whatever crossing this area. I actually saw some wild boar, civet (musang), gigantic palawan hornbill flying over my camp site and some amazing animal foot prints. *wink*

For breakfast, I made some tuna sandwiches & some simple Chinese style pancake (with eggs) for everyone. The pancake is really delicious. Everyone is asking for more but I have no time to prepare an extra batch cause I'm off to go fishing with hubby at the other site of the river. Need a short walk deep into the forest. Oh well, anything can happen...you know ! So, hubby & I are both well prepared and off we go.

Now, this is the fishing spot where hubby love the most. We are well prepared especially leeches. Hubby helps to rub both of my legs with 999 soap which works very well to prevent leeches from climbing up to our legs. We went in here once in the morning and also once at night time....just the two of us. >o< And by surprise that night..... we have a bunch of visitors opposite our fishing spot. About 5-6 beavers appeared looking for food around the river here. They making loads of noise (very very noisy like market place) and suddenly stopped there once they saw us sitting infront of them. hahaha...... Then they quickly swam into the river and disappeared. I am having so much fun watching their reaction. LOL.

SEE....hubby bought me this shoes. Its cheap, comfortable & heavy duty.

This is one of the fallen tree nearby and this is the head.

And this is the other site of the tree. We actually heard some weird noises coming from behind there that morning. I climbed up to this tree and walk all the way up to see what's behind us. But couldn't see anything. Hubby said most probably is wild boar digging for worms.

 I  found an interesting durian in the middle of the forest. The smallest durian in town.

Here's hubby best catch of the day. He caught a 1.3kg of sebarau (Hempala) that morning.

And this is my best catch of the day. A wild cat foot print. Not sure what species....but it's good enough to make my day.

Petai (stink beans) is in season again and many of  the local orang asli went in to pick up petai these few weeks. The petai tree is extremely tall and it's suddenly not an easy task at all. They are risking their lives to get these wild beans. He said there's one of their member fell from the tree two months ago and found dead on the spot. :o(

So, that's all for today. Hope you guys will enjoy reading my post. >o<
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