Tuesday, 31 December 2013

Happy New Year

Would like to wish all my blogger friends Happy New Year 2014!



Grandma's Butter Cake


Its nice to enjoy butter cake once in a while. 







Ingredients :
½ cup + 1 tablespoon unsalted butter, very well softened
1 teaspoon vanilla extract
1 cup + 1 ½ tablespoons caster sugar
3 eggs
1 ½ cups + 1 ½ tablespoons all purpose flour, sifted
½ teaspoon baking powder, sifted
¼ teaspoon baking soda, sifted
pinch of salt
½ cup whole milk, room temperature

Icing:
1 cup  icing sugar, sifted
1-2 tablespoons lemon juice or water

Preheat the oven to 160°C; butter a 20cm,  round cake pan, line the bottom with baking paper and butter the paper as well.
Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.
Scrape the sides of the bowl, then beat in high speed until the mixture is just smooth.
Spoon the batter into the prepared pan and bake for 1 hour or until risen, golden and cooked through when tested with a toothpick. Allow to cool in the pan, on a wire rack, for 5 minutes, then carefully  remove the cake from the pan onto the rack. Let cool completely.
Make the icing: place the sugar in a small bowl and gradually add the juice/water, mixing until smooth (add more liquid if necessary). Drizzle over the cake.





Monday, 30 December 2013

Tom Kha Seafood / Thai Coconut Soup

Tom Kha Seadfood  - everyone's favourite thai coconut soup. This soup is made with coconut milk, galangal, lemongrass, kaffir lime leaves, chicken or seafood and often contains shiitake & coriander leaves. You can add in some bird eye's chilis but not too much as the flavors needs to be balance.

Tom Kha seafood turned out really good and tasted like what it should be; milky, aromatic and amazing delicious.




Ingredients:

7-8  large calamari ( finely sliced)
1 1/2 cups coconut milk
1 cup water
1 stalk lemongrass (cut into 3-inch lengths)
6 kaffir lime leaves (lightly chopped to release the flavor)
6 slices galangal
8 bird’s eye chilies (finely chopped)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro

Method:

Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil. Add  seafood and boil it on medium heat for a few minutes or until the chicken is cooked through. Add coconut milk and boil for a couple more minutes. Turn off the heat and add lime juice and fish sauce to taste. Add chopped cilantro before serving.

Tuesday, 24 December 2013

Piri Piri Chicken with Risotto




4 breast chicken medium sized
salt and freshly ground black pepper


For the piri-piri sauce

6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100 ml olive oil
50 ml vinegar


To serve
chips
salad






Preparation method
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.

Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

Place the breast chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.

 Preheat the oven to 200 C/390 F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.

Serve with chips and salad.



Friday, 20 December 2013

Classic Spinach Dip




This rich, creamy dish makes the perfect party dip. Other you can enjoy it all by yourself. I love the gooey, creamy flavors! it goes with almost everything! Its really easy to prepare, less than 20 minutes. 
















Ingredients :

1 package (10 oz./300 g) frozen chopped spinach, cooked, cooled and squeezed dry
1/2 cup Nestle Yogurt
1 medium onion, minced
2 large clove garlic, minced
250 g Cream cheese
1/4 cup fresh milk
2 teaspoons Worcestershire sauce
2 medium scallions, finely chopped
1 teaspoon freshly squeezed lemon juice
crackers, carrot sticks, celery sticks,  potato chips, for serving
Salt & pepper to taste

Method :

1. Over medium heat, heat oil in large saucepan. Then add onions and garlic. Saute until fragrant and light golden brown.

2. Add spinach continue to saute till spinach cook together with onions and garlic. Add salt and pepper.

3. Add .milk, cream cheese.

4. When cheese melts, turn down heat to low.

5. Continue stirring and allow dip to simmer until cheese and rest of ingredients are blended well together.
Serve warm with bread and/or crackers.

Add additional salt/pepper to personal taste.





Sunday, 15 December 2013

Noodle Broth

   


     Noodle broth or noodle soup is the same thing :) different country has a different called. Noodles is my favourite yet I'm picky when I dine out. I prefer prepare my own so I won't mumbling about it over and over again...It may be my favourite but it doesn't mean I can eat it everyday ;). I enjoyed my noodle during the rainy days..why? I have no idea..its just more feeling LOL


 


   Noodles Broth 


1 gallon home made chicken stock
3 chicken breast
5 scallions, cut in half
4 cloves garlic
2 cinnamon sticks
2 whole star anise
1 inch piece fresh ginger, peeled and chopped
3 tablespoons fish sauce

Garnish :

1 cup fresh bean sprouts
Lime wedges

Directions
In a large  stock pot, bring to a simmer the chicken stock, chicken breasts, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.

Add the fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts and  lime wedges.





Tuesday, 10 December 2013

Finger Food


  Recently, I bought this book. I find it very useful in every way, Annabel Karmel not only share delicious healthy recipes but she also share; which food  are appropriate for each stage of a child development, introducing more flavors and texture for young children, food allergies, infant nutrition, and weaning :) 

Abraham can be very picky at his choice of food, but since I bought this book. I no longer having to stress out what to prepare for him. As he loved all the food I've made for him recently. Seeing he eats more and enjoy his food is the happiest thing for me! relief! 


Finger Sandwiches Avocado spread with Cheddar 

9 - 12 months

Ingredients :

bread 
avocado 
cheddar slice


1. make small shape for your little ones. You can use the cookie cutter to create the shapes. 2 slices of bread, spread the avocado and add small slice cheese. 

* you only need half of the avocado, put it in the blender to get a smooth spread. 



Monday, 9 December 2013

Shakshuka

   


     This month's Asian Food Fest challenge was a great one!

     My house is all about food., my whole family we just enjoyed delicious home cooked. We find its more fun to enjoy our time cooking, friends coming over, chit chat and delicious dinner..that what happen in my house every weekends. Last weekends, my parents sleep over..its just nice to have them around and I decided to prepare them Shakshuka for breakfast :)

     Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. In Israel Shakshuka is often eaten for breakfast, but as for me it seems to go perfect for all time! Its super easy and scrumptious.


     A dish that enjoyed by all. When I was small my mum would loved to make this on Sunday for breakfast and it will be gone in a minutes! I seriously didn't know it was an Israeli dish at all and plus didn't even know it was called Shakshuka until I saw on food channel when I was browsing for recipes.




Ingredients :

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes,
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley



Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Garnish with the chopped parsley.







I am submitting this post to Asian Food Fest : West Asia hosted by Shannon from Just As Delish

Thursday, 5 December 2013

Philly Cheese Steak

   Recently, I had this delicious juicy Philly Cheese Steak @ Johnny rocket Damansara but I couldn't get enough over it..I look for the recipe and try to make my own. The best part I can eat more than one :p



Philly Cheese Steak is really easy to make, its juicy and mild cheesy. 

Ingredients:

2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated
1/2 cup sliced mushrooms
12 ounces chipped steak (very thin-sliced eye of round, rib eye, or sirloin tip roast cut into 1-inch slice)
Salt and coarsely-ground black pepper
Cheese slices
1 (8-inch long) Italian loaf,  French baguette
Dill pickle
Capsicum

Preparation:

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned. Add salt and pepper to taste




                                     
Heap cooked meat mixture in a long length-wise pile across the frying pan, Lay cheese slices over meat until melted. 




Slice bread lengthwise. Using a spatula, scoop 1/2 the meat mixture and cheese and lay on bread with cheese on top. 
Slice sandwich into 2 or 4 pieces, and serve with a dill pickle.








Friday, 29 November 2013

Thai Green Curry






Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. Thai green curry recipe is one of the best I've ever made. This spicy Thai-style green curry with tender chicken thigh fillets, eggplant.

I love Thai-food because of the amazing fragrant. Its just delicious to enjoy when its still hot!






Serves 2

Ingredients
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
750 g skinless, boneless chicken, cut into chunks
6-8 kaffir lime leaves, torn into pieces
400 ml coconut milk
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only

Green curry paste :

2 stalk of lemongrass
4 scallions
3 fresh green chilis
4 cloves of garlic
a thumb sized piece of fresh ginger
a large bunch of fresh cilantro
a small bunch of fresh thai basil
1 tsp coriander seeds
3 tbsp soy sauce
1 tbsp fish sauce


To make your green curry paste :

Peel and roughly chop the garlic and ginger
• Set aside a few sprigs of fresh coriander
• Whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped.
• While whizzing, pour in the soy sauce and fish sauce
• Blend again until you have a smooth paste
• If you don’t have a food processor, chop everything by hand as finely as you can.


prepare your curry :

Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, . Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.



Thursday, 28 November 2013

Baby & toddler

I planned to have extra space on my blog. Would love to share ideas and recipes for your baby & toddlers. My son he's 9 months old, he loves food very much but very picky. I was having hard time to prepare his food before as I followed exactly the book from the children clinic, most of it just porridge with spinach or chicken. Abraham never enjoy the meals.

As I surfing for his recipes, I found few sites that helps me to provide better nutrients and delicious food for him. Abraham he has a strong palate. He loves chicken, carrot and apple mixed together. He finds it extermely interesting flavors for him.
I'm going to share delicious recipes that fits perfectly for your little ones. They can enjoy food as we do but without sugar or salt.

I have been making; salmon suprise, chicken apple, alphabets pasta bolognese, avocado banana, peas lamb, tomatoes soup with bread stick, yoghurt kiwi, homemade strawberry jam, berries cereal, banana baked custard..etc..I'll share you all this delicious recipes.

Sunday, 24 November 2013

Meatballs and Pasta


  This is my 3rd recipes from the Jamie's Food Revolution book.

Meatballs are fabulous! They're perfect with homemade tomato sauce and spaghetti. You can have your meatballs with crusty bread too.

Serve 4-6

4 sprigs of fresh rosemary
12 cream or plain crackers
2 heaped teaspoon Dijon mustard
1 pound good quality ground beef
1 heaped tbsp dried oregano
1 large egg
seas salt and black pepper
a small bunch of fresh basil
1 medium onion
2 cloves of garlic
1/2 dried red chili
2 can of diced tomatoes
2 tbsp balsamic vinegar
1 pound dried spaghetti
Parmesan cheese, for grating


Preparing your meatballs :



Finely chopped your rosemary. Smach the cracker

Monday, 18 November 2013

Chocolate Lava Cake

 
       Hello lovelies,





Check the link below for my latest guest post for Aara from Sweets & Spices :)

Aara requested Chocolate Lava cake, well its an easy dessert to prepare..less time consuming. You can get this recipes from the link below :)


Guest Post Chocolate Lava Cake

Monday, 11 November 2013

Vegetable Jalfrezi





Recently I bought Jamie's food revolution recipe book. I'm a huge fan of him; as he introduce most to us how cooking can so simple and able to enjoy your food and be healthy at the same time. Jamie has been my inspiration in cooking for my family.
My project is to cook all his recipes. Total recipes 346. I already did two of them. So now I got 344 to go ♥♥
Today I cooked this delicious vegetable Jalfrezi (curry). The great thing about this dish is the flavor is slightly sweet and sour. You can experiments with other vegetables.
Serve 8 :
1 medium onion
1 fresh red chili
a thumb sized ginger
2 cloves of garlic
a small bunch of cilantro
2 red bell peppers
2 medium sized potatoes
1/2 pumpkin
3 ripe tomatoes
Vegetable oil
1/2 cup of Jalfrezi paste
2x14 ounce can of diced tomatoes
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper
2 lemons
1 cup natural yogurt

To prepare your curry :

Peel, halve and roughly chopped your onion. Finely slice the chili. Peel and finely slice the ginger and garlic.
Pick the cilantro leaves and chop the stalks. Halve, seed and chop the bell peppers. Cut the potatoes into 4, quarter your tomatoes, carefully halve the pumpkin then scoop out the seeds with a spoon and discard. Slice the pumpkin into wedges size. 

To cook your curry : 

Put a medium casserole-type pan on a medium to high hear and add a couple of oil. Add the onions, chili, ginger, garlic, and cilantro stalk and cook for 10 minutes, until soften and golden. Add the peppers pumpkin, potatoes and jalfrezi paste. Stir well to coat everything with the paste. Add the fresh and canned tomatoes, and the vinegar. Fill the empty can with water, pour into the pan and stir again. Bring to boil, then turn the heat down and simmer for 45 minutes with the lid on.  Check the curry after 30 minutes and, if its still looks too liquid. leave the lid off for the rest of the cooking time.  When the veggies are tender, taste and add salt and pepper. Remember guys, to always seasoned it carefully-and squeeze of lemon juice. 

You can enyoy your curry with fluffy rice, papadom, and natural yogurt.





Thursday, 7 November 2013

Professional Cooking

  Its very important to understand your meats thoroughly in order to cook them well and profitably..I'm very particular when buying my meats..knowing the quality grading, aging and also cooking and handling meats...


  I always love my meat medium rare; juicy and tender plus its easy to eat than well done..it will take ages for me to finish it..you can roast or some like to grilled it..



  Last night, I prepared grilled Lamb Shoulder and  Bruschetta for dinner..monthly, I'll do my menu planner which is easy for me to prepare my food for my family and get my groceries right. I don't like wasting time thinking what to cook..I prefer to plan ahead to make it easier for me to adjust my time and able to spend my time with my little prince..




   This book had taught me a lot in brushing my skills in this cooking world and of course my super mum!..I bought this book during in college when I took the course..knowing how to cook from young is an advantage;


Its nice to serve your meat with side dish..while waiting for your meat to cooked; you can have your appetizer :) but I prefer to eat my meat alone..hehe..My hubs requested bruschetta; its this favourite..



Oh, and I love it without any sauce..why? because the meat is juicy and its always best to eat by itself and enjoy the juice and tender in every bites!



Recipe :


Frozen Lamb Shoulder ( check the grading) 
Salt 
Pepper

there's not much of ingredients needed; you need to remain the meat flavor...just seasoned both side of the meat and grilled them to your liking..i love mind abit reddish..its juicy that way..when you grilled it some of the juicy and fat will come out..the juice and fat become yours sauce on top..its delicious..yumm

    

Sunday, 3 November 2013

Guest Post : Paneer bhurji Swirl Rolls

 



 Priya Suresh, one of the famous foodblogger, I have to says I adore her cooking..been following her page from time to time. :) This time I personally invite Priya to be my guest for the month. I messaged her a couple days ago.. and asking whether she would love to be apart for the month guest? with an open arms, she accepted the invitation. I may not know Priya that well, but she has been a great in commenting most of my photos :) 


What's Paneer? Some of my Chinese, Malay friends might not know what is it..well, Paneer is actually a type of curd cheese used in Indian, Iranian, and Afghan cooking. Today, I'm going to share with you my 4th guest post. She made Paneer Bhurji Swirl Rolls for the invitation post. Priya not only share a great recipe but she also provide step by step method for all of us, how great?!




For Dough:
3cups All purpose flour
2tsp Active dry yeast
1/4cup Parsley leaves (chopped)
1/2tsp Sugar
1tsp Salt
1/2cup Luke warm water
3tbsp Olive oil

Mix the yeast,sugar and salt in luke warm water and keep aside for 5minutes until the yeast turns foamy.

Take the flour in a large vessel, add gradually the foamy yeast and olive oil, knead everything as smooth and soft dough.

Now add the chopped parsley leaves and knead again for few minutes.

 Arrange the dough in a greased bowl,keep in a warm place for atleast an hour or let the dough gets doubled their volume..

Paneer Bhurji:
2cups Scrambled paneer
1no Onion (big & chopped finely)
1no Tomato (chopped)
1/2cup Bellpepper (chopped)
1tsp Cumin seeds
1tsp Ginger garlic paste
1/4tsp Turmeric powder
2nos Green chillies (chopped)
1/2tsp Garam masala
Salt
Chopped coriander leaves
Oil

Heat enough oil,lets crack the cumin seeds, add immediately the chopped onions, ginger garlic paste, saute until the onions turns transculent.

Now add the chopped tomatoes,chopped green chillies, chopped bellpeppers,give a quick stir and add the turmeric powder, garam masala powder with salt, saute everything for few seconds.

Finally add the scrambled paneer,put the flame in simmer,cook everything for few minutes (keep stirring continously).

Let it cool completely.

For swirl rolls:
Punch down the dough and roll it as a large rectangle shaped disc.

Now spread the already prepared paneer bhurji evenly over the rolled disc.

Roll from an end to another to for a log shaped dough.

Slice the log as 9-10 equal pieces. Arrange them on a greased square shaped baking mould, with some spaces between them.

Let them sit again for half an hour in a warm place.

Preheat the oven to 350F for few minutes.

Bake the rised swirl rolls in the middle rack for 20-25minutes until the crust turns golden brown.

Let them cool a bit.

Serve warm with a cup of tea.












This is a beautifully made Paneer Bhurji Swirl Rolls...lovin' it. The photos are just amazing and appealing. I hope you'll enjoy this perfect rolls.