Tuesday, November 29, 2016

Malaysian Curry Laksa 大马咖喱叻沙麵

You can easily found curry laksa almost every single corner of Malaysia, from the North to the South. However, still different places give you different flavour of curry laksa. There are Malay laksa, Nyonya laksa, Chinese version laksa and also Siamese Laksa. The Chinese curry laksa is the most commonly seen and available throughout places. I knew I have to try it out at my own kitchen at least once and I did ! Yay.....

At the beginning, I thought of using daun kesum instead of curry leaves in my laksa. But after a second thought, I still going back to curry leaves. For your info, I did tried one bowl of laksa with daun kesum and tasted really good & unique.

Ingredients for blended paste :
10  candlenuts, pounded
5cm  galangal/ blue ginger, sliced
5cm  ginger, sliced
5cm  fresh turmeric, sliced
8  large shallots, cut small
10  garlic cloves
30  dried red chillies, soaked in hot water till soften
50gm  dried shrimps, soaked in water till soften
8   fresh red chillies
5 stalks lemongrass, take the white part only & sliced
(place all the above ingredients together & blend till smooth)

**2 TB  shrimp paste (belacan), toasted
**2 TB  coriander powder, toasted
**2 TB  curry powder, toasted
(next, stir the remaining ingredients into the blended paste and mix till well cooperated)

Next, preheat wok with 1-1/2 cup cooking oil then stir in the blended mixture and cook till fragrant. It will take awhile to cook the blended mixture. At this moment, the red chili oil should be seen. At this point, remove 1/3 of the chili mixture and set aside for later use. Continue cooking the remaining blended mixture over low heat by adding in 3 branches of curry leaves, for another 5 more minutes. Then off the heat !

Now, bring 2 Litre of water to boil then add the remaining cooked paste and continue boiling it for about 15 minutes over medium heat. Finally, add in coconut milk, salt & sugar to taste and cook for another 5 minutes then off the heat. Now, you will have a fabulous creamy soup with a layer of red chili oil on top. And its time to soak in the bean curd puffs.

Ingredients for curry laksa soup :
2 Litre   water
2-2/3 cups   thick coconut milk
4 branches  daun kesum / vietnamese coriander (curry leaves preferably)
2 tspn  salt (or to taste)
3 TB  brown sugar
2 tspn   vegetable granule
10 pieces  bean curd puffs, sliced
2 slices  beancurd sheet, fried till puffy
some local cockles / kerang (Since I can't find any, I omitted it)

OK now, I have prepare here with me some sliced fish cake, fried bean curd sheet, blanched be.an sprout, blanched Malay yellow noodle. And I have some bean curd puff sliced and soaked into the soup once its ready.

I'm not sure about you but I am really hungry now. Though the curry soup looks so very spicy but it is actually not at all !  It is more to milky coconut flavour. I bet you going to love Malaysian food more each day !

Saturday, November 26, 2016

Pandan Kaya Steamed Bun 班兰咖吔蒸包


Its been ages since I last make kaya steamed bun. Recently, Zoe from Bake for Happy Kids has inspired me to make one batch kaya steamed bun with her lava like kaya recipe, which adapted to Chef Daniel Choong cookbook.  Kaya steamed bun is my all time favourite. However, common kaya recipe surely unable to give you runny like kaya fillings, which I always looking forward to. And I'll have to admit this recipe is working fantastically.  So, here's what I did.

(recipe adapted to Bake for Happy Kids)
Ingredients for pandan kaya : 
400ml  fresh coconut milk
8 pandan leaves, cut small
100gm  sugar
2 egg
20gm  corn flour

Method :
(1) blend pandan leaves with 200ml coconut milk then sieve to collect the juices. Squeeze out the juices if necessary.
(2) now, combine beat all ingredients into a non-stick pot till cooperated.
(3) next, cook mixture over medium heat till became thick paste. Make sure you stir constantly.
(4) cool kaya before keep chilled till set. Best to keep refrigerated overnight and its easily shape in this way.
(5) then divide into 20 portions kaya balls.


(Recipe adatped to Guai ShuShu)
Ingredients for pandan bun dough :
500gm  pao flour / top flour
100gm  corn flour
1 TB   yeast
100gm  sugar
350ml   water mixed with 1/2 tspn  baking powder
1 TB  shortening
1/2 tspn  salt

Method :
(1)  combine both flour, yeast, sugar and water mixture into a big mixing bowl then stir to combined.
(2)  now, add in shortening & salt and continued kneading till soft dough is formed.
(3) set aside to rest for 30 minutes, then punch to release excess air from dough and again knead till smooth.
(4)  place dough to slightly floured working table and divide into 20 portions.

TO ASSEMBLE :
(1)  prepare 20 muffin cups with liner, then round dough and flatten into disk like dough.
(2)  next, fill in kaya ball and seal it. Then by placing filled dough up side down (meaning the sealed part facing down) to individual muffin cups and let to rest for 30 minutes.
(3)  finally, steamed bun for 12-15 minutes and serve warm.

**Note : This recipe is also works well in 15 portions of buns. You may also prepare this days before and keep them frozen and reheat them before serving.

I am really glad I tried it without doubts. I love how the filling turns out.... runny hot and aromatic. I'm sure you guys will love it too. Probably, can prepare this for the coming X'mas breakfast for a change. Why not !!! Enjoy.

Thursday, November 24, 2016

I'm in "Bake & Celebrate : Cookies & Treats" Cookbook

After spending 8 whole years blogging, I finally granted with a cookbook. Yippie..... 

Thanks to Marshall Cavendish International (Asia) Ltd, for giving me the opportunity to share one of my recipe in "Bake & Celebrate: Cookies & Treats" cookbook, which will be out in Singapore book stores in this coming December. I am truly honored to be apart of it.

The books will be sold at a special pre-order price of $11.95, which is a 20% discount from the actual retail price. There will be a delivery charge of $10 for orders of 4 copies and below. Free delivery if the customers order 5 copies and above. The pre-order offer starts from now till 9 December 2016. Kindly direct all orders to letsbakeandcelebrate@gmail.com  

And for Malaysian readers, you can order this book through MPH Online as follow :
http://www.mphonline.com/books/nsearchdetails.aspx?&pcode=9789814771689


I can't wait to see the original copy of my cookbook. Hope you guys will love it too !

Wednesday, November 9, 2016

Eggless Savoury Chives Pancake 无蛋韭菜薄烤饼



It is very common that the Chinese pancake is cooked without adding in eggs. Mainly because of cost saving. In older days, egg is precious especially for the poor. But mine one is considered as million dollar pancake cause I have dried shrimps on it. haha....  Hubby was craving for Chinese pancake yesterday and I made him this. Its an easy to prepare recipe. So, here's what I did.

Ingredients :
2 cups  all purpose flour
2 tspn  baking powder
1 tspn salt (to your taste)
1/2 tspn  vegetarian granules
500ml   water
1 cup  garlic chives, rinsed & cut into bite size
30-40gm   dried shrimps, soaked & pounded

Method :
(1) combine flour, baking powder & water into a mixing bowl and beat till well cooperated.
(2)  next, stir in salt, granules & chinese chives.
(3)  preheat a wok with 3 tablespoon of cooking oil, and saute dried shrimp till crispy & fragrant. Then off the heat and transfer everything to the flour mixture. And fold mixture till everything is well mixed.
(4)  preheat frying pan with some cooking oil, then spread 2-3 scope of batter onto frying pan and cook till brown then flip to the other side and did the same thing. Till everything is done. Cut & serve it with chili sauce.

This savoury pancake is simply delicious. Its good to serve at anytime anywhere, especially when  you're at outdoor camping. Hope you guys will love it too. Enjoy and have a great week ahead.

Saturday, November 5, 2016

Cranberry Brioche Tart 小紅莓布莉歐塔


This is another recipe which was inspired by Australia Gourmet Traveller.  I'm actually not the biggest fan of brioche.... but the crispy crust always kept me coming back for more. haha...... Its like you hate and love it at the same time. >o<  I was planning to prepare a labneh at the very beginning but as too much yogurt is required, I decided to change my mine and used the common yogurt mixture instead. Well, it works good and fuss free !  Lucky that I still have some frozen cranberries that I could work on with. The tart turns out looking really festive though.

Ingredients for brioche dough :
2 tspn   yeast
1 TB    milk
3 cups  all purpose flour
2 TB  sugar
4 eggs
200gm   butter, softened

Method :
(1)  dissolved yeast into milk and let to rest for 15 minutes or till yeast turns formy.
(2)  now, combine flour and sugar into mixing bowl then stir in the eggs & yeast mixture till everything well cooperated.
(3)  next, add in butter little by little and knead till soft dough is formed. Then let dough rest for 1-1/2 to 2 hours or till dough double in size.
(4)  once its ready, punch dough to release excess air and knead dough till smooth.


(5)  place dough to slightly floured working table then divide into two portions. You may either store dough into plastic bag and keep refrigerated for other uses.
(6)  now, flatten dough by rolling out into a thin layer disk sheet.
(7)  line flatten dough to baking paper then place it to baking tray.

(8)  plead all edges of dough to form a pizza dough then let to rest for 40 minutes to an hour.

(9)  once its ready, spread on yogurt mixture and top with cranberries. At the same time, sprinkle all edges with brown sugar.
(10)  Finally, bake at preheated oven 190'C for about 20-25 minutes or till golden brown.

The crust looks absolutely gorgeous & crispy ! An additional ice cream and you will be on cloud 9.  I think the savory thing will work well on this one too.  Can't wait to try that out soon. Hope you guys will love it too.

Tuesday, November 1, 2016

Homemade Cooked Salted Mackerel 自制熟鱼

This cooked salted mackerel (ikan kembung masak) is quite popular in Malaysia, where the fishermen used to gather all the leftover or partial of the overloaded small mackerels (ikan kembung) to cook or to steam them for storage. Then the cooked mackerels will be sold to wet market the next day for better price. One of hubby's uncle was a fisherman living at Lukut, but already past away many many years ago.  Hubby used to go fishing with his boat during his younger age. And the best thing was, hubby also learnt how to prepare cooked salted mackerel from his uncle. So, here is my turn to present it to my readers.


Ingredients :
3 medium size  whole mackerel fish, rinsed
1-1/2 TB  sea salt

Method :
(1)  rub salt to fishes and let to rest for 20 minutes.

(2)  once its ready, steam fish for 10 minutes or till cooked over preheated steamer.
(3)  when done, drain and leave cooked fishes to cool completely.

(4)  next, remove the head and then discharged all the internal parts from the fishes. Skinned & halved the fishes if possible.

(5)  finally, fry fish till golden brown and crispy. And serve with hot chili dipping.

No doubt, this is hubby's favourite dish. He's totally attracted to the crispiness itself. Hope you guys will love it too. Enjoy your week ahead everyone !
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