Friday, October 14, 2011

Prawn Biryani

This recipe originally featured in Malabar Spices.  As usual witth my own style of cooking, i presented this recipe with few alterations in term of ingredients and few preparation skills. As we know, preparing biryani tends to consume a lot of time and patience. There's few steps need to follow.  This prawn biryani was prepared quickly and easily.  Eventhough I have few collections of biryani recipe which havent posted yet tends to look for new recipe for prawn biryani. As i remember prawn biryani which i tasted so far in local restaurants did not really meet my preferences. Wonder if i could give a try myself.  I could say finally i had met my preference of tasty Prawn Biryani. Fellow readers you may try this for upcoming celebration of Deepavali and get thumbs up from your guests.
Ingredients :
For the prawn masala :
  • 1/2 kg prawns
  • 2 tbsp of dry chilli powder
  • 1 tsp of turmeric powder
  • salt
  • 4 tbsp of biryani masala powder
  • 1 onions chopped
  • 1 tomato chopped
  • 2 tbsp of yogurt
  • handful of mint leaves
  • handful of coriander leaves
  • 5 cloves garlic
  • 1 inch ginger
  • 2 green chilli
  • 1/4 tsp garam masala
  • salt
For the Rice :
  • 2 cups of Basmathi rice
  • 2 tbsp of Ghee
  • 1 screwpine leaves
  • 1 cinnamon stick
  • 4 cloves
  • 1 bay leaves
  • 5 cardamoms
  • 1 star anise
  • 1 onion thinly sliced
  • water
  • 2 tbsp of coconut milk
Preparation :
Prawn Masala (1st part)
Marinate prawns with chili powder, turmeric powder and salt for 20 minutes. Meanwhile blend ginger, garlic and green chilies together in a food processor. Keep aside.
For rice
Wash the Basmathi rice and soak in water for 20 minutes.
Then drain and keep aside.
Heat ghee in a heavy vessel.
Add spices (cloves, cinnamon, cardamom, bay leaf, star anise).  Followed by thinly sliced onions. Saute till the color change to pink brownish.
Add uncooked rice and keep stirring for 2 minutes. Meanwhile bring to boil 4 cups of water in a rice cooker. Once the water boils, transfer the uncooked rice to the pot. Add salt, screwpine leaves and coconut milk. Let the rice cooked.
Prawn masala (2nd part)
Heat oil in a pan. Shallow fry the marinated prawns until half cooked and keep aside.
Take two tablespoon of the oil and drizzle over cooked rice.
Add sliced onions to the leftover oil and saute to golden brownish. Add chopped tomatoes and cooked until soft and pulpy.  To this add blended ginger, garlic and green chili paste. Fry to cook until raw smell goes off.
Add coriander powder and biryani masala and fry for 2 minutes. Then add 1/2 cup water.
Let the gravy boils for 3 minutes or until gravy thickens. Once the gravy thickens, add salt, yogurt, garam masala, chopped coriander leaves, mint leaves. Fry for another 2 minutes. I used to add biryani masala earlier. The masala powder i used in this recipe bought readymade from supermarkets.  I like Mother's Choice then other brands that available in the market.
Now the prawn masala is ready.
For the final step, preheat oven to 160 degree C.
Prepare a vessel with smeared with 1/2 tsp ghee on bottom. Its best to layer with banana leaf as well to get aromatic flavor of biryani.  Layer firt part with rice. Then followed by prawn masala. Sprinkle with a pinch of biryani masala on top. Layer again with rice. Drizzle 2 tsp of ghee. Cover the vessel with aluminium foil. If you happen to use banana leaf at the bottom, cover with another piece of banana leaf on top then followed by aluminium foil to tighthen. Bake in the oven for 10 minutes.  Oops! i forget to garnish first with roasted cashews. Please add this before cover with the foil.
Once done, please let it cool covered and undisturbed for at least 30 minutes before serve. Use wooden spoon to scoop out the rice. Gently mix the rice before serve.
Best serve with cucumber onion yogurt salad. Add pappadam for more crunchier feel.
Its really tasty and i had prepared the dish several times before i post it here today. Make sure you try this at home! Trust me, you will love it too.

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Tuesday, October 11, 2011

Chicken Rendang

Chicken rendang known as Malay communities traditional recipe. However in Malaysia, everybody regardless race, loves rendang especially with Nasi Lemak (fragrant coconut flavored rice) It is compulsory dish during Raya celebrations. Chicken or beef rendang best savoured with lemang (glutinuos rice cooked inside bamboo) and ketupat (pressed rice cake).

  I had prepared the dish some time ago. Just got time to post it in my blog.

There are various recipes of Rendang when you surf the net or in cook books. Even each states in Malaysia have different version of Rendang recipe past through their ancestors. What i did here was fusion the recipe. I modofy the recipe using Indian spices.

Here comes the recipe :

  • 500 gm Chicken cut into small pieces

  • 200 ml Coconut milk

  • 2 tbsp Kerisik kelapa

  • Turmeric leaf (daun kunyit)

  • Lime leaves (daun limau purut)

  • 1 tbsp Chicken curry powder

  • 1 tsp turmeric powder

  • Salt to taste

  • 1 tbsp Soy Sauce (optional)

Spices :

  • 1 Cinnamon stick

  • 3 Cardamom

  • 3 Cloves

  • 1 tsp semi grounded Fennel seeds

For Blended Paste:

  • 6-7 Shallots

  • 5 Bird eye chillies

  • 7-8 Dry red chillies

  • 2 stalk of Lemon grass

  • 2 inch Galangal

  • 1 inch Ginger

  • 2 cloves Garlic

  • 2 inch turmeric root

  • 1 tsp palm sugar

  • adequate amount of Water

Preparation method:

Since i have earthern pot, so i prefer to use that. Heat 5 tbsp of oil in a pot.

Mean while wash the chicken peaces with turmeric powder and keep aside.

Once the oil hot enough add the spices such as cinnamon, cloves, and cardamom. After 2 seconds, add grounded fennel seeds. Let it splutter for few seconds. Don't let the seeds burned. Now add the blended ingredients and cook until oil floats. One more thing, please add chicken curry powder together with the blended ingredients. Keep stirring to avoid burning. Cook the paste well till the raw smell goes off.

Once the raw smell off add chicken pieces and stir to well combine. Add 100 ml of coconut milk mix with 400 ml of water. Let the gravy boils for 4 minutes. Then add another 100 ml of coconut milk and let the gravy boils to thick. It will takes about 10 to 15 minutes for the gravy to thick and dry. Remember to keep on stirring and put the flame on medium.

Meanwhile for those prefer to do own kerisik at home, you may prepare it while the gravy is boiling. Just get 3 tbsp of fresh coconut grated and dry roast in a wok for few minutes. Keep stirring until it changes color to brown evenly. Keep aside. Add the kerisik kelapa when the gravy almost to dry out.

 Once the gravy becomes dry, please add chopped lime leaves about 3 leaves and turmeric leaves to add flavor. You must tear the turmeric leaves befoe added into the gravy. Keep stirring for another 5 minutes. Now you may add salt, soy sauce and palm sugar to taste.

Sprinkle with some finely chopped lime leaves for lime fragrant.

Its ready to serve. May serve with, Nasi Lemak, steamed white rice, Ketupat, Lemang or even any roti.

I hardly prepare this dish cause you need to do a lot of preparation and time consuming. Further more, this recipe requires usage of coconut milk which is contains saturated fat which very hard to break off the chains and cannot substitute with any low fat or skimmed milk. The Rendang taste very much depends on coconut milk.

I have try this recipe even using mock meat. The result was awesome.  Next i would like to try this Rendang recipe using prawns. I have tasted it once in a Nasi Lemak shop. Why not give it a try myself? Till then enjoy the Rendang recipe and please post your comments. Thank you!

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Chocolate Cake

Anybody could resist if offered a piece of delicate moist, fudgy, rich chocolate cake? I'm sure none of you on the earth coud do that. After been fasting and vegetarian for the past holy week of navarathiri, i just feel to indulge myself with moist and rich chocolate cake. For years i have been using the same recipe to bake my favourite fudge chocolate cake. Just for a change i wanted to try different recipe. Its so happen to came across guest blogger in Rasa Malaysia, Ho Siew Loon inspires me to try her tried on recipe which adopted from Little Teochew. It is almost similar to the recipe whch i used to bake. Here i shared her recipe which cannot be describe using words how tasty it was.

Here what you need to prepare :

Chocolate Cake

  • 200 g self raising flour

  • 1 tsp baking powder

  • 1/2 tsp Baking Soda

  • 250 g Butter

  • 1 cup castor sugar

  • 2 tbsp Cocoa powder

  • 220 g Dark chocolate

  • 4 large eggs

  • 1 cup milk

Preparation Method:

Preheat the oven

Sift flour,baking powder and baking soda at least 3 times.

Chopped the chocolate into pieces and melt under double boiler. Keep aside.

Beat butter and sugar until light and fluffy using electric mixer. Add egg one by one while mixing in medium speed. Use one egg at a time.

Add melted chocolate slowly using low speed. Make sure cholate well combined with the batter.

Now add in flour together with cocoa powder  in three batches subsequently with milk. Dont over mix the batter.

Pour into the cake tin and bake about 55 minutes for 160 degree C.

Once done, cool the cake first before invert onto wire rack.

Serve with chocolate ganache to taste rich and creamy

Chocolate Ganache

  • 1/2 cup whipping cream

  • 200 g semisweet chocolate

  • 50 g butter

Melt all the ingredients using double boiler and let it cool slighly

Spread  onto the completely cooled cake.

Decorate with your own creativity!

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Thursday, September 22, 2011

Kongunadu Chicken Varuval

Here is another exquisite dish from Kongunadu region from South India.  Compared to Chettinad varuval, Kongunad chicken does not need marination with spices and less ingredients being used. I'm uncertain about the authenthic taste, therefore I dare not modify this original recipe which I took from  Kongufood Blogspot. Eventhough my both grandparents originated from Kongu region, we did not put much effort to learn from them.

Kongu cuisine has remarkable own unique varieties unlike Chettinad cuisine. Its better not too late to dig the treasure from my grannies!

Ingredients :

Preparation method :

Clean the chicken and cut into small pieces. Wash with 1 tsp turmeric powder and keep aside.

Combine chopped onions, 1 tsp turmeric powder, pepper corns, dry chiliies, in a food processor. Make a paste and keep aside. Dont add too much water.

Blend grated coconut with coriander leaves in food processor and keep aside as well.

Now heat oil in a heavy bottom vessel. Since I have eathern pot, I used that. Unlike other chicken gravies, this recipe doesn't require usage of garam masala spices such as cinnamon stick, cardamom and cloves. Just the blended onion-chli paste and cook till the raw smell goes off. Keep stirring to avoid burning.

Now add coconut paste. Mix thoroughly. Fry for few minutes then add chicken pieces. Mix till well coated. Add 1 cup water and let it simmer till the chicken is cooked. Make sure to slow the fire and cover the pot.

Add about 1/2 cup more if you feel not enough for the chicken to tenderize. Let it cook for about 15 minutes with lid covered.

Then remove the lid and let it simmer for atleast 10 minutes until the gravy thickens. In between please add chopped tomatoes and let the gravy thickens.

Stir occasionally to avoid burning. Finally salt to taste.

Garnish with coriander leaves with your own creativity.

Enjoy while hot with steamed rice!

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Friday, July 1, 2011

Green Mint Cheese Sandwich

Get bored with tuna, sardine, egg sandwich? Wanna try something new but healthy and suitable for vegans out there? Lets try with refreshing and aromatic mint leaves? Exactly mint sandwich is something new for me when i stumbled upon.  We in Malaysia never heard or tasted it before.  Why not give a try! That's leads me to explore few recipes from few sources and came out with my version. Truest me its really delicious! Now i have an additional sandwich recipe in my breakfast menu.

It takes only 5 minutes preparation of ingredients and 10 minutes of cooking. Express sandwich for your busy days!

Mint chutney :

1 cup Mint

1/2 cup Coriander leaves

2 cloves of Garlic, crushed

1/2 inch of Ginger, crushed

1 tbsp of Grated Coconut

1 Green Chili


1 tbsp Lime Juice

1 tsp Cumin seeds

Preparation Method :

Heat oil in pan. Add cumin seeds, garlic, ginger and chili. Fry for 2 minutes. Add mint and coriander leaves and saute for few more minutes. Lastly add grated coconut and fry for 2 minutes. Turn off fire.

Let it cool for 5 minutes before grind it in a food processor. Add lime juice and salt. Please make sure did not add too much water.

Mint chutney is ready.

For the Sandwich :

  • 4 pcs of Bread slices trimmed at the edges

  • Cucumber

  • Cheese slices

Preparation :

Take two slices of bread. Spread mint chutney to both slices of bread.

Place single cheese slice to one side of the bread.

Arrange cucumber slices on top of the cheese.

Place the other bread slice on top.

Now its ready to serve.

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Friday, June 24, 2011

Fish Cutlet

Normally fish can't keep long in the fridge since the taste will not same as freshly bought. Here in this case, i prefer to do fish bake, otak-otak , cutlets, or anything else but not curry. This time i intended to do cutlets with some leftover fishes, so that my son could have it as snack.  Since im doing for my son as well, therefore i used minimal spices and just added the ingredients as i wish. I can't believe as this is the best cutlets ever that i made so far.  So funny!  Sambal gravy was served together especially for my hubby.


  • 500 gm fish preferably spanish mackerel (tenggiri),marinate with fish masala powder for 10 minutes then steamed and flaked.

  • 2 medium potatoes, boiled and mashed

  • curry leaves, chopped finely (opt)

  • 2 tbsp of coriander leaves chopped finely

  • 1 onion chopped finely

  • small piece of ginger, chopped finely

  • 1 red chillies finely sliced

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp of lime juice

  • 1 tbsp coarsely pounded fennel seeds

  • salt

  • 1 egg well beaten

  • Bread crumbs.

  • Oil for frying

Mix all the ingredients together except egg and bread crumbs. To make more refine and well mixed, i dry blended the mixture  in a food processor without water for 2-3 minutes.

Substitute for the bread crumbs, cornflakes were blended to semi fine texture.

Shape the cutlets into rounds and press to make it like vadai.

Dip and coat with egg then into breadcrumbs.

Heat oil in a pan.

Fry each cutlets after final touch in medium flame until cooked or golden brown.

Serve hot.

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Thursday, June 23, 2011

Aval Payasam

For the first time my mom is contributing her precious recipe for my blog. At first she was reluctant, but manage to persuade her. Thousand words just cant describe the efforts that she had took to serve us wonderful dishes every time.  Appreciate her cooking for our entire life.  She for her most admirable talent, skills and passion in cooking.  Still long way for me to go...

This payasam one of her favorites and specialties. It's really tasted divine. I just can't wait for the second round...!  This is the best payasam ever tasted.

Ingredients :

  • 1 cup aval (beaten rice)

  • 1 tbsp ghee

  • 1 1/2 cup Water

  • 3 cup Fresh milk / Full cream milk

  • 1 1/2 cup Sugar

  • a pinch of salt

  • 1/2 cup Sago

  • Cardamom powder

  • 2 Screw pine leaves

  • yellow coloring (*opt)

  • Roasted Cashew nuts (*opt)

Preparation Method :

Heat a pan. Add 1 tbsp of ghee and fry roast aval(beaten rice) in low fire until crisp and golden brown.

In another vessel, bring the water to boil. Then add sago to the boiling water. Stir occasionally to prevent lumps. When the sago cooks it looks transparent and sticky. Add a pinch of salt and screw pine leaves  as well during boiling.

Now add 3 cups of milk to boil with the sago. Stir to mix well.  After 2 minutes, add sugar to dissolve.

Add cardamom powder and yellow coloring.

Let the milk simmer to thickens. Don't substitute with low fat milk cause it could not give the rich creamy taste according to her. Milk is very important for this payasam.

Finally add roasted aval(beaten rice) and let it to simmer for 2 minutes then turn off heat.

Garnish with roasted cashew nuts.

Wow.... Yummy as my son says!

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Tuesday, June 21, 2011

Kuzhi Paniyaram

Kuzhi paniyaram is a typical Indian breakfast made from idli/dosa batter. I really can't remember when i tasted this for the first time as my mom hardly do this, but i'm pretty sure when i start to crave for this awesome dish. It was when i tasted ever tasty kuzhi paniyaram which bought by a friend. Since that day, my crave for paniyaram grew till i bought a paniyaram mould myself and try it out myself.

I was so eager to try this after bought the mould. Therefore i had came out with different batter recipe.

  • 1 cup rice

  • 1/2 cup urad dal

  • 1/3 cup sago

  • yeast

  • salt

  • 1 tbsp grated coconut

  • 4 dry chillies chopped

  • 1 onion chopped

  • 1 tsp sugar

  • 1 tsp urad dal

  • mustard seeds

  • cumin seeds

  • curry leaves chopped

  • a pinch of turmeric powder

  • 1/2 inch ginger

Preparation method:

Soak rice and urad dal for 6 hours. Add sago one hour before to grind. Grind all together to idli batter. Add yeast and ferment overnight.

Heat oil in a pan. Add mustard seeds to splutter. Add cumin seeds and urad dal to fry.

Add dry chillies, curry leaves,  onion chopped and ginger chopped. Fry to cook. Add coconut as well followed by turmeric powder. Fry well. Add salt and sugar to taste. Pour into the batter and mix well.

Heat the paniyaram mould  with 1 tsp ghee on each pit. Pour 3/4 full the batter. Cook in medium flame. Turn over once cooked on one side.  Cook both sides brown and crisp. Remove from fire.Serve hot with coconut chutney.

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Monday, June 13, 2011

Gulab Jamun

Gulab Jamun its a traditional Indian Sweets made basically from milk and served with sugar syrup. I had been wondering for years for Is it so hard to do Gulab Jamun?  The question answered when i attempt to try it one Friday evening for prayers. It was not hard as i imagined. Just few things need to take into consideration to make soft spongy sweet balls.  Its such a divine sensational mouth watering sweet ever!

Its best to soak overnight the balls in the sugar syrup.

Ingredients :

  • 2 cup Milk Powder

  • 1 cup All Purpose Flour

  • 1 tsp Baking Powder

  • a pinch of Cardamom Powder

  • Ghee

  • Oil for frying

  • 1  cup Fresh Milk

For Syrup :

  • 2 cups of Sugar

  • 2 drops Rose Essence

  • 1 cup of Water

Preparation Method :

  • Heat the milk until reduces half from the quantity. Keep aside to cool.

  • Mix milk powder, all purpose flour, cardamom and baking powder in a wide bowl. Whisk to combine.

  • Add few drops of ghee.

  • Add enough milk to the mixture to form a  medium hard dough.

  • Damp your both hands with ghee. Gently roll small balls in between your palms and keep it in a greased plate.

  • Heat oil in a deep bottom vessel. Slow the fire, but make sure the oil is hot enough to fry the balls.

  • Gently put the balls  inside the hot oil. It will sink at the bottom. Do not disturb.

  • After a while the balls will rise to the surface. Let it evenly cook inside browning outside in the medium heat.

  • Remove the balls from the hot oil and soak it in sugar syrup.

For Sugar syrup:

Mix 2 cups of sugar to 1 cup of water. Add rose essence. May add cardamom powder instead of rose essence. Let the sugar dissolve and boil for 7 minutes at least.  Keep warm. Add the fried balls straightaway after fried.  Soak the balls for overnight for better taste.

There's no words to describe when it just melts in your mouth!

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Tuesday, May 31, 2011

Prawn Sambal

There are endless variations of  Prawn Sambal recipes prepared by Malaysians.  Its a dish which always remains Malaysians favorite and never been tired of cooking over and over again. Juicy, fresh and sweet prawns always  gives the dish its unique flavor. I have few recipes of sambal udang which i preferred according to my mood. Ha ha ha... Crazy! This is one of the recipe which best served with Steamed Coconut Rice and Fried Egg Omelette's.


Ingredients A : Sambal Paste

  • 15 Dry chilies soaked in hot water for 15 minutes

  • 5 cloves Garlic

  • 1 inch Ginger

  • 5 Shallots

  • 1 tsp Sugar

  • 1 tsp Salt

  • 1 tbsp Oil

Ingredients B :

  • 3 Shallots

  • 3 cloves Garlic

  • 2 tbsp Dried shrimp

  • small piece of Ginger

Ingredients C :

  • 500g  Prawns removed head

  • 1 Red Onion sliced

  • 1 Tomato chopped

  • 2 Screwpine leaves

  • 1/4 cup Tamarind Juice

  • 1 tbsp Gula Melaka (palm sugar)

  • 1 tsp Salt

Preparation Method :

  • Blend Ingredients A in a food processor until smooth paste. Keep aside.

  • Pestle Ingredients B in a mortar to a coarse paste.

  • Heat oil in a wok. Add sliced onions and saute till transparent. Add screwpine leaves together.  Fried until aromatic.

  • Add Ingredients B. Fry for 2 minutes.

  • Add chopped tomatoes. Let it cooked for another 2 minutes. Tomatoes will turn soft and pulpy.

  • Now add 5 tbsp of blended Ingredients A.

  • Let the chili paste cooked until oil floats on top. Need to stir occasionally.

  • Add tamarind juice, salt and palm sugar. Let it simmer in low fire for 2 minutes. Add salt if necessary.

  • Now add the cleaned prawns. Let the prawns cooked in the gravy for 4 minutes at least.

  • Once the prawns cooked and gravy thickens, turn off fire.

  • Dish out and serve.

Its finger lickin good. Hmmmm............

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Sunday, May 22, 2011

Beehoon Prawn Biryani (Vermicelli Prawn Biryani)

Very unusual recipe shared by famous cook Devagi Shanmugam in her one of the cookbook. Really appreciate it.

  • 500gm large prawns peeled and deveined

  • 1 1/2 tbsp ghee

  • 1 cinnamon stick

  • 4 cardamom pods

  • 4 cloves

  • 1 onion minced

  • 1 sprig curry leaves

  • 1 red chili halved lengthwise

  • 1 tomato diced

  • 1/2 cup roasted cashew nuts

Marinade :

  • 2 tbsp garlic paste

  • 1 tbsp grated ginger

  • 1 1/2 fish curry powder

  • 1/2 tsp sugar

  • 1 1/2 tbsp yogurt

  • 1/2 tsp salt

  • 1 tbsp mint leaves

  • 1 tbsp minced coriander leaves

Stir Fried Behoon:

  • 1 tbsp ghee

  • 3 cardamom pods

  • 3 cloves

  • 1/2 tsp fennel  coarsely pounded

  • 3 cloves garlic smashed

  • 1 chili deseeded and sliced

  • 1/2 inc fresh ginger

  • 1/4 cup yogurt

  • 3/4 cup chicken stock

  • 1/2 tsp yellow coloring

  • 1 tsp salt

  • 300g dried vermicelli soaked in warm water for 20 minutes

  • 1/2 cup grated carrot

Preparation Method:

Marinate the prawns first by combining the marinate ingredients with the prawns and mix well. Allow to marinate for 20 minutes

Meanwhile prepare the stir fried beehoon. Heat ghee in a wok over medium heat and stir fry the cardamom, cloves, and fennel until fragrant for 2 minutes. Add garlic, ginger,  and continue to stir for another 1 minute. Pour in the yougurt, chicken stock, and coloring; season with salt. Bring the mixture to boil, and then add the noodles, and toss until gravy absorbed. You may add more gravy if the noodles is too dry.  Add chili and grated carrot. Remove from heat and keep aside.

To cook the prawns, heat the wok over medium heat. Stir fry, cinnamon, cardamoms, cloves until fragrant for 1-2 minutes. Add sliced onions, curry leaves, and chilli and continue to stir fry 2 minutes until onion turns golden brown. Add tomato and stir fry until soft. Stir in marinated prawns.  Add little water. Mix well. Simmer uncovered for 3 minutes in slow fire until prawn cooked.  Turn off heat.

Return the cooked noodles, to the wok mand mix well. Transfer to a serving platter. Garnish with cashews and serve hot.

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Thursday, May 19, 2011

Crushed Spicy Salted Fish

This recipe adapted from Mishmash and was altered to my preferences. It was such a good idea of frying salted fish. I don't really prefer salted fish due to its smell and saltiness. When i came across this recipe, i realized an inner voice telling me to try out, since it was so tempting to look at the picture. It was served with plain rice and vegetable soup. No words to describe how tasty it was. Even my hubby and my brother did not hesitate to add on.

What you need:

  • 1 cup dried salted fish

  • 7 -8 dry chilies

  • 1/2 cup small pearl onions

  • 2 sprig of curry leaves

  • 1 tsp of fennel seeds

  • Oil

Preparation Method:

  • Cut the salted fish into small chunks. Then soak in water for 1 hour to remove excess salt. Wash and change the water at least 3 times to remove excess salt.

  • Crushed the salted fish with pestle.

  •  Heat 2 tbsp of oil in a pan. Fry the crushed fish for 4 minutes approximately until cooked. Do not fry till crispy.  Keep aside.

  • In a mortar, crushed, dry chilies with onions coarsely. Using the same pan, add another tbsp of oil.

  • Add fennel seeds to fry till fragrant, followed by curry leaves.

  • Transfer the crushed chili mixture to the pan and fry till all the chili smell goes off. Fry at least for 5 minutes.

  • Then add fried salted fish and combine all together. Mix well.

  • Turn off heat. Serve hot.

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Mint Chutney

Mint chutney best  and flavorful  condiment for fried fritters, naan, thosai,breads  or even rice. I prepared this recipe to go along with blunt soup over hot steamed rice. Its great for digestion.

Here's the simple recipe :

  • 1 cup Fresh Mint leaves

  • 2 cloves of garlic

  • 2 Green chilies

  • 3/4 cup Grated Fresh Coconut

  • small piece of Ginger

  • 2 Shallots

  • 2 tsp Tamarind pulp

  • Salt

Preparation Method:

Heat 1 tsp oil in a wok. Add shallots, garlic and ginger as whole after peeled. Saute for 2 minutes. Add green chilies, followed by mint leaves. Reduce chili if less spicy preferred. Saute for a minute. Add grated coconut and saute for 2 minutes more.

Transfer to the food processor. Add tamarind pulp and water if necessary. Blend to paste. Use minimal amount of water.

Add salt and serve.
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Green Tea Scones

Hot and fresh oven baked scones for breakfast instead of teabreak. Customized with green tea powder with classic recipe. Simply delicious with fresh strawberry jam which bought from Cameron Highlands.

Ingredients :

  • 3 cups All purpose Flour

  • 1/4 cup Butter

  • 1 tsp Baking Soda

  • 1 tsp Tartar Powder

  • 1 sachet of Green Tea Powder

  • a pinch of salt

  • 3 tbsp of Milk

  • 2 tbsp of Water

Preparation :

Mix all dry ingredients (all purpose flour, baking soda, tartar powder, green tea powder, salt) in a wide bowl. Whisk together.

Cut the butter into small cubes and rub with flour until crumbles. Use cold butter.

Now add wet ingredients such as water and milk slowly while knead the dough to well combined. Add water if necessary.

Roll it to 1 cm thickness. Cut into desired shapes.

Bake it in pre heated oven for 10 minutes at 200 degree C.

Serve warm with jam and butter.

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Wednesday, May 18, 2011

Homemade Egg Beancurd

Little Wok inspired me to try out this recipe.

Ingredients :

  • 500 ml Fresh Soya Milk (non sweetened)

  • 6 Eggs

  • 1 tbsp Corn Flour

  • 1 tbsp Water

  • 1 tsp Salt

Preparation Method :

I had used homemade soy milk for this recipe. Get the thick soy milk from first pressing of soy extract. Bring to boil.

Meanwhile break 6 eggs in a wide bowl. Whisk lightly. Add salt and leave it.

Dissolve corn starch with water and keep it in a wide vessel. Once soy milk boiled, transfer it to the wide vessel which contains corn starch. Let it cool for 10 minutes. Then add eggs to the soy milk. Mix well.

Strain with strainer.

Prepare a dish layered with cling wrap for easy removal later.

Pour strained soy mixture into the dish. Cover with cling wrap again.

Steam in low heat for 20 minutes or until cooked.

Remove from the dish. Cut into desired shapes.

Ideally deep fry in hot oil to golden brown.

Serve with desired sauce.

Here i prepared a simple gravy with minced chicken and enoki mushrooms.

  • 100 gm Minced Chicken

  • 1 packet Enoki Mushroom

  • 1 1/2 tbsp Light Soy Sauce

  • 1 tbsp Oyster Sauce

  • 1/2 cup Chicken Stock

  • 1 tbsp Corn Flour

  • 1 tbsp Water

  • Salt

  • 1 tbsp Minced Garlic

  • 1/4 sliced Onion

Preparation Method :

Heat 1 tbsp of oil in a wok. Fry minced garlic and onion soft  until fragrant. Add minced chicken and fry to cooked.

In a bowl, mix all the sauces with chicken stock. Add a pinch of salt and mix well.

Transfer the sauce mixture into wok. Bring to boil.

Add mushrooms to the boiling sauce. Cook for 2 minutes. Make sure not to over cook the mushrooms.

Mix corn flour with water and add into the sauce for thickens the gravy.

Once gravy thickens, turn off fire.

Pour over deep fried Homemade Egg Beancurd. Serve hot with steamed rice.

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Friday, May 13, 2011

Strawberry Smooties

Strawberry love dearly by every body.   Its a good source of folic acid. It is recommended for women to take more folic acid before they get pregnant in order to prevent birth defects on baby's brain and spinal.  There are many ways to cultivate ourself  to consume strawberries. Doing Strawberry Milk smoothies one of the way to boost our folic acid level in our daily intake.

Ingredients :

  • 3/4 cup Fresh Strawberries

  • 1/2 cup Vanilla ice-cream

  • 1 tsp Vanilla extract

  • 1 cup Fresh milk

  • 1/2 cup Plain Yogurt

  • 1 cup Ice cubes (opt)

  • 2 tbsp Sugar

Preparation :

Combine all the ingredients together and blend. Blend until smooth and creamy.  Serve chill.

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Tuesday, May 10, 2011

Sweet Coconut Burfi

This is one of my favorite sweets which taste heavenly. In Malaysia we called this as coconut candy.  Normally i don't prefer to purchase from shop cause its much harder and i couldn't feel the taste of fresh coconut meat. My preferences always to the moist, sweet and  soggy with ghee.  So far JaiHind Punjabi Sweets from Masjid India has promised taste of various Indian Sweets as i experienced.

Normally i prepare sweets as offerings for prayers at home.  After sooo long i insisted of preparing this as i miss it too. Instead of red i prefer of using green color this time. Just for a change.

Simple recipe which can be followed by everyone.

  • 2 cups of fresh grated coconut (some may prefer to blend it)

  • 1/2 cup sweetened condensed milk

  • 1/2 cup evaporated milk

  • 1 cup sugar

  • 1 tsp cardamom powder

  • green coloring

  • 3 tbsp of ghee

  • pinch of salt.

Preparation Method :

Dissolve sugar with condensed milk and evaporated milk in a pan. Once done,  add grated coconut and keep on stir in low flame for 20 minutes. Add color,salt and cardamom powder. Mix well. Add ghee little by little until batter thicken and leaves the pan. It should be sticky. Transfer into a greased plate and cut into desired shapes when its hot. Serve cool.

Such a easy steps, but need extra cautious.

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Monday, May 9, 2011

Peanut Sauce (Kuah Kacang)

Peanut sauce is a compulsory to serve with Satay. So do i happen to learn doing peanut sauce for the sake of my Satay's. I really love it! God's Grace, it turn out as i expected.

All you need :

  • 1 1/2 cup dry roasted peanuts

  • 2 tbsp palm sugar shaved

  • salt as needed.

  • 1 cup water

  • about lime size tamarind pulp soaked with hot water for 10 minutes or more

For the paste :

  • 15 dry chillies soaked in hot water for 20 minutes

  • 2 biji buah keras

  • 3 clove garlic

  • 3 shallots

  • 1 inch galangal

  • 2 stallk lemongrass

  • 1 tbsp coriander powder

  • 1 tbsp oil

Preparation method :

Bleand spice paste in food processor until smooth. Add adequate of water as needed. Heat oil in wok. Transfer the spice paste into the wok. Fry for 5 minutes stirring irregularly.

Meanwhile blend coarsely peanuts in food processor. Keep aside.

Add tamarind juice to the spice paste. Add palm sugar as well. Keep stirring to dissolve the sugar. Add water and let it boil. Finally add pounded peanuts. Make sure the gravy not too thick. Add water if necessary. Add salt to taste.

Keep stirring for another 3 minutes. Let the oil floats on top. Turn off heat. Ready to serve.

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Chicken Satay

Satay is skewered marinated chicken meat which grilled over hot flame charcoal or with grill. In Malaysia Satay well known as street foods which available in every corner of the town. Satay basically marinated with local Malaysian traditional ingredients such as chili, lemongrass, buah keras, galangal, fresh turmeric and etc. Marinate long hours yield better taste of Satay meat.

Instead of buying satay, i attempt to try out myself for this Mothers day.  Pretty much easy and tasty too!

Ingredients for marinate :

  • 500 gm boneless chicken meat

  • 1/2 cup pineapple juice

  • 2 tsp paprika

  • 2 tsp black pepper

  • salt

  • 1 tbsp sugar

To blend :

  • 2 biji buah keras

  • 5 dry chilis

  • 4 shallots

  • 2 clove garlic

  • 2 stalk lemongrass

  • 1 inch galangal

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 inch fresh turmeric

  • 1 tbsp oil

Preparation Method :

Blend all the ingredients to smooth paste. Cut the chicken meat into small cubes. Add blended ingredients to the meat cubes. Add sugar, salt, pepper,  paprika and mix well. Add Pineapple juice to soften the meat. Cover with cling wrap and marinate in the chiller for 12 hours or more.

Thread the chicken cubes about 3 to 4  cubes each with bamboo sticks. Grill in hot flame until chicken meat cooked and tender. Serve with peanut sauce and fresh cucumber slices.

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Thursday, May 5, 2011

Chili Chicken Fry

One of my favorite hot, spicy chicken dry fry.

  • 500 gm boneless chicken diced

  • 1 cinnamon stick

  • 5 cardamoms

  • 3-4 cloves

  • 1 1/2 tsp fennel seeds

  • 1 onion sliced thinly

  • a sprig of curry leaves

To blend

  • 20 dry chilies soaked in hot water for 10 minutes

  • 1 tsbsp vinegar

  • 5 shallots

  • 4 clove garlic

  • 15 gm ginger

  • 1 tbsp tomato paste

  • 50 ml water

  • salt

Preparation Method:

  • Heat oil in a pan. Fry cinnamon, cardamoms, and cloves until fragrant. Add in fennel seeds which coarsely pounded.

  • Add in sliced onions and curry leaves. Saute till onions turn transparent or soft.

  • Add in ground chili paste. Fry till dry.

  • Add in chicken pieces, tomato paste, salt and water. Mix well.

  • Cook covered, stirring occasionally until dish is dry and chicken is cooked.
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Crispy Pumpkin Prawn

Sizzling wok triggers me to explore further on this recipe. The moment i saw the chef demoed the dish , i said to myself  that, i must this out. When surf through net, little disappointment cause could not find any similar. Finally opt to estimate the amount of ingredients myself. The outcome turn out as expected.

What you need:

  • 300gm Pumpkin (diced)

  • 1 1/2 cup milk

  • 1 egg

  • 1 tsp sugar

  • 1 sprig curry leaves

  • 6-7 nos bird eyed chili, chopped

  • 1 tbsp butter

  • 1 tsp salt

  • 1 shallots, chopped

  • 1 tsp coarsely pounded fennel seeds

For Prawn Fry :

  • 300 gm prawn with shell

  • 1/2 cup corn flour

  • 1 egg

  • 1 tsp sugar

  • 1 tsp salt

  • a pinch of baking powder

  • 1 dash of white pepper powder

  • oil for frying

Preparation Method :

Steam diced pumpkin, in a steamer for 15 minutes.  Once done, just mash with a fork. Keep aside.

Mix cleaned prawns with salt, sugar, pepper for 15 minutes. Add in whisked egg. Mix well. Coat with corn flour mix with baking powder in a separate bowl. Heat oil in a heavy bottom vessel. Deep fry the prawns until golden brown. Keep aside.

Whisk milk and egg together in a bowl. Add salt and sugar as well. Mix this with mashed pumpkin.

Heat 1 tbsp butter in a pan.  Fry chopped shallot for one second, then add chopped bird eye chilies and coarsely pounded fennel seeds. . Fry to fragrant. Add curry leaves. Let it fry for 2 second. Now add the milk pumpkin mixture to the pan. Keep stirring until gravy simmers and thickens. Add fried prawns and mix it quickly. check the salt. Add if needed. Dish out and serve while hot.

Have a try!

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