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.