Friday, September 28, 2012

Curry Mee (Spicy Curry Noodles)


Curry Mee or also known as Curry Laksa one of the iconic hawkers food in Malaysia. This is another signature dish from my kitchen which I loved dearly. I have waited for 3 years, keep on trying with my own assumption. Those days internet only used for studies and work. I never thought of looking for recipe eventhough  the facility is there. Ha ha ha! My ignorance. Then one day I happen to watch a program in TV channel. Its a Singaporean Chinese hawkers Program. I did not remember the name of the program. Here where by I learned the secret recipe of tasteful Curry Mee. They did not explain in details amount of ingredients need to be used. Then I started to look for the recipe in the internet. Unfortunately I couldn't find the right recipe. Again my assumption to create the recipe. After 2 trials,  I manage to get the right amount of ingredients   My best tasty curry mee!!!!!!!!!!



Ingredients:
Spice paste :
12 dry red chilies
4 candlenuts
2 inch ginger
2 inch galangal
4 garlic pods
10 shallots
1 inch fresh turmeric
3 lemongrass
3 tbsp. coriander seeds
1/2  tbsp. fennel seeds
2 tsp shrimp paste (belacan)
salt

Spices:
3 inch cinnamon stick
1 star anise
3 cloves


500 gm Yellow noodles
300 gm chicken
dry fry tofu
1 cup thin coconut milk
1 cup thick coconut milk
chicken & prawn stock
1 tsp palm sugar

Seasoning
1 tsp rock sugar
salt

Garnishing
handful long beans chopped
1 cup beans sprouts
hard boil eggs
cooked prawn
Fucuk

Sambal paste
10 dry chili
1 onion
oil
salt
sugar

Boil water in two separate vessel at a time. Cooked about 100 gm fresh prawns in a vessel and boil chicken in another vessel. I added whole prawn with the head to get more sweet prawn stock, This stock is the key ingredient for tasty mee curry. Boil prawns about 10 minutes in low heat. Chicken for about 15 minutes in low heat. Remove from heat. Keep aside the chicken and prawn in a separate bowl. Mix both stock together in a pot and keep aside.
Grind all the ingredients for spice paste in a food processor and keep aside. Add 1 tsp of oil to get more smooth paste.
Blanch noodles, long beans and beansprouts in a hot boiling water for few minutes and keep aside. Fucuk is fried through deep fry and keep aside. Its a optional choice.
Now its time to prepare most important spicy coconut gravy.
Heat about 1/2 cup of oil in heavy bottom vessel. Add spices such as cinnamon, clove and star anise. Then add the smooth grinded spice paste. Let the paste boils till oil separates from the chili slurry. make sure the raw smell goes off. Then add thin coconut milk. Let it simmer for 10 minutes. Then add the stock to the cooked paste. Its about 4 cups stock. Half cooked chicken which separated from the stock added to the boiling gravy together with the stock.  Let the chicken cooks for another 15 minutes at least. Finally add the thick coconut milk and seasoning. Opps one more ingredient left! Guess what??? Fried Tofu. Just cut into half and add it to the gravy. Check the consistency of the gravy. It should not be too thick or too thin. Get the right consistency of it. If everything ok, turn off the flame.
Those wants to serve this signature dish with hot and spicy sambal gravy, there is one more steps need to go. Blend the ingredients for sambal paste.  Heat oil in a pan. Cook the sambal gravy till oil separates. Add little palm sugar and salt.
Now its the most waited moment to slurp the noodles with piping hot spicy coconut gravy.
Add cooked noodles in a bowl. Pour adequate spicy gravy. Garnish with long beans, beans sprouts, hard boil eggs, cooked prawns, fried fucuk and spicy sambal.

Another important facts that everybody knows. This dish full of all kind of fats. Arrgg!!!!!!!! Those concern about your health please substitute with skim milk, use less oil. Remove the fat from chicken before boil to extract stock. Avoid using prawns with the head. Remove the head before use. 
Anyway just give yourself a reward if cannot resist to have a super tasty homemade curry mee.
What I did was, add 1 tsp of cumin seeds in a hot water. Let it soak for a while before serve together with the tasty curry mee. It is believed this cumin water can burn unnecessary fats in our body.
Have a try! 
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Thursday, September 27, 2012

Chocolate Banana Cake


Today my younger brother celebrating his 21st birthday. So baked a customized cake to celebrate the precious moments and cherish him with this wonderful Chocolate Banana Cake. Actually I really do not know what to bake since the time constraints. Just make a phone call and and asked him what he prefer to have. Ha ha ha... Anyway its not going to be surprise for him either since he will be around during my baking project. He gave combination of chocolate, banana and almond. Now I have an idea what to bake tonight. Simple chocolate cake with banana slices in between and garnish with almonds. I have baked moist chocolate cake before and already posted. Wanna try something different. Chocolate banana cake from Secret Recipe cross in my mind. Absolutely scrumptious! Why not try something similar to that. Then came this idea. All the ingredients which I used in this recipe very simple and the chocolate mousse and ganache in this recipe I use my own recipe.


Ingredients
Chocolate Cake :
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp baking soda
3 large eggs
1 1/2 cups sugar
3/4 cup unsalted butter softened
3/4 cup Cocoa powder
1 cup Buttermilk

Chocolate mousse:
150 gm dark chocolate (I use 85% Lindt)
2 cup + 1/4 cup Heavy Whipping Cream
1/2 cup Confectioner sugar
1/2 tsp almond essence
1 tbsp butter

Chocolate Ganache:
150 gm dark chocolate
1 1/2 cup heavy whipping cream
1/4 cup confectioner sugar

Garnishing:
2-3 banana
chocolate wafer rolls
chocolates
roasted almond slices
ribbons

Line 9-in round baking pan with waxed paper and set aside. Then preheat the oven for 175 degree C.
In a large mixing bowl, sieve together flour, salt, baking powder, baking soda and cocoa powder. Whisk with hand whisk just to well mix. Keep aside.
Using electric hand mixer, cream butter with sugar till creamy and fluffy. Then add the 3 eggs with one egg at a time. Beat well after each addition.  Add 1 tsp of vanilla essence for fragrant aroma.
Finally fold in the flour mixture alternatively with butter milk in 3 batches.  Beat well to avoid lumps.
Transfer the chocolate cake batter into prepared lined baking tin and bake in preheated oven for 30 minutes or more if needed. Use a cake tester or fork to insert near the center of the cake. If its come out clean, then the cake is baked completely.
Remove the cake from the pan after 5 to 10 minutes and cool it on wire rack Make sure the cake is completely cool before frosting.

While we were waiting for the cake to cool completely, lets prepare chocolate mousse.
Boil the water in a heavy bottom pan. Turn off the flame. Using another pan, just the right size to fit in the heavy bottom vessel. Melt the dark chocolates together with little butter. This 85% cocoa solids dark chocolate one of the most bitter in taste i ever tasted. But I like dark chocolates compared to milk chocolates. Less sweet and will be just nice to my taste buds. While the chocolate melts we can whip the heavy whipping cream. Make sure the heavy whipping cream chilled from the fridge. Using electric hand mixer, whip 2 cups of heavy whipping cream with 1/2 cup confectioner sugar to form soft peaks. I 'm always will be extra careful when doing this. Have history of unsuccessful story behind this. Then keep the whipped cream inside the fridge. Melted chocolates need to be cooled before adding remaining 1/4 cup heavy cream. Whisk together. After cooled add the melted chocolate into whipped cream and whip further but extra carefully to get the chocolate mousse. Keep aside. Now the chocolate mousse is ready. Let's go for next step. Chocolate Ganache!!!
Melt the 150 gm dark chocolate with using double boiler method as just before. Once the chocolate starts to melt, add in confectioners sugar. Mix. Finally add the heavy cream and whisk using hand whisks to get watery chocolate ganache.
Now all the main items are ready. Left banana which need to be slice thinly and keep aside.
Ready to assemble everything. The cake needs about 1 1/2 hour to cool completely. Cut the cake using serrated knife into two layers. Place the first layer cake on wire rack. Using icing spatula spread chocolate mousse on first later of the cake, then arrange banana slices on top of it. Spread again another layer of mousse to just cover the banana slices. Cover with the second layer of the cake. Cover the cake completely by spreading mousse all over the cake. Pour chocolate ganache on top of the cake. Pour generously to cover side of the cake as well. Now transfer the cake to the board carefully.
Now using your own creativity decorate your cake or just have it as it is. Since its a birthday cake, I used chocolate wafer rolls, chocolates and roasted almond slices to decorate the cake.
Its really awesome!

Have a try!


 Many many happy returns of de day to my dearest brother!

 A piece of chocolate cake with banana filling!


 Nyum nyum!


Another creation from my kitchen for you.

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Tuesday, September 4, 2012

Eggless Carrot Cake




I still remember the first time I tasted carrot cake was when I'm studying in the U. There was a small cafe right in front of the faculty. The name still fresh in my mind; La Apprentice. Most of us never miss a day visiting the cafe. All the pastries and cakes were awesome. To the surprise all bake goods prepared by the Food Service students and the cafe managed by the students as well. My first love towards Carrot cake starts from here. ..
I have never taste such an appealing divine taste till I met the second chance in Secret Recipe. Awesome! Yet  I have never planned to bake carrot cake myself till one day I found left over cheese in my fridge.  So happens myself end up baking a carrot cake. Personally the taste does not meet my expectation. The second attempt started when a friend insist me of baking eggless version of carrot cake. I feel quiet doubtful. Since she was really really pushing me so I started my  experiment.  Eventually I came across a good carrot cake recipe which later modified to eggless version.  The texture more like a steam cake. I know where is the mistake was. Second attempt with different recipe with slight modification and additional ingredients. When I was looking for the source of the recipe, I couldn't retrieve the same recipe. I don't know how I got the recipe earlier.  To my surprise my second attempt succeeded. The texture was moist and fluffy.  At last this recipe was used to bake for my friend as well for my sister's birthday.


Here I use two different color spray (orange and yellow) to get the mix color effect.

Ingredients :
  • 500 gm grated carrot
  • 200 gm oil
  • 3/4 cup Condensed milk (may reduce to 1/2 cup) 
  • 3/4 cup Chopped and roasted Walnuts and Pecans
  • 250 gm superfine flour
  • 1 tbsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tsp nutmeg powder
  • a pinch of salt
  • 2 tsp of baking soda (1 tsp + 1 tsp)
  • 2 tsp of baking powder
  • 1 tbsp of apple cider
Cream Cheese Frosting
  • 250 gm Cream Cheese
  • 5 tbsp Unsalted butter
  • 1 tsp vanilla essence
  • 2 cups Confectioners sugar
Preparation Method :
  1. Preheat oven at 175 degree C. Prepare 9 inch baking pan with a liner. 
  2. Sieve the flour with salt, cinnamon powder, nutmeg powder, ginger powder, baking powder and 1 tsp baking soda. Keep aside.
  3. Mix condensed milk and oil together and beat to well combine. The amount of condensed milk can be reduced to 1/2 cup if you concern about the sweetness. 
  4. Fold in flour in three batches. Mix slowly and evenly with the spatula.  
  5. It would be better to add carrot after adding flour. Even we can steam the carrot first before adding into the batter. If you do so, please make sure you squeeze the water from the steamed carrot before adding. 
  6. Add chopped nuts after carrot. Walnuts and pecan need to be roasted first before use. I always like nuts in my cake. That's why I add more than usual. Mix the nuts to well combine in the batter. 
  7. Lastly take a 1 tsp of baking soda in a spoon. Add 1 tbsp of apple cider vinegar into the baking soda. Quickly add it into the batter and mix just to incorporated. This is give fluffier texture to the cake. 
  8. Pour into prepared baking pan and bake for 25 to 30 minutes. 
  9. Insert a fork or cake tester to check whether the cake is ready. If the inserter came out clean then its the indication cake is ready.
  10. Invert it and cool in a wire rack. Will take about 3 hours to cool completely.  
  11. Meanwhile we can prepare cream cheese frosting for the topping. 
  12. Cream butter cream cheese and vanilla essence till creamy. 
  13. Fold in confectioner sugar 1 cup each at a time till stiff peaks formed. 
  14. Keep in a chiller for at least half an hour before use. 
  15. Decorate the cake with your own creativity. If you would like to decorate using rosette decoration please double the ingredients for cream cheese frosting. 


My pictures quality not so good as all the pictures taken using mobile camera.  I' m eagerly waiting to get back my DSLR!



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