Friday, February 25, 2011

Sambal Tumis Udang

Something simple not in a good mood to cook anything fancy ahhaha .... 

Sambal Tumis Udang

handful of dried chilies (soaked with hot water)
1 or 2 cloves of garlic 
abit of belacan (toasted)
1 Onion (Sliced)
Asam juice
Oil (for frying)

wedge potatoes

Blend dried chilies, garlic and toasted belachan.
Saute sliced onion
Add the the blend mixture (goreng sampai garing)
Season with salt, sugar and asam juice
Add in the prawn and potatoes cook till the prawn ar well cook and not over cook .

Tuesday, February 22, 2011

Cereal Prawn

I looooove shell-fish but too bad I have bad allergies... I'll be scratching like a monkey after that.  Hee hee but doesnt stop me =D. I normally eat crabs ... prawns at home ... ibu will cook for me hee hee ... so if i need the toilet its an easy access ...
Over the weekend ibu bought for me tiger prawn ... yey ... so I decided to try this recipe that i saw from NattyLive


Deep Fried Prawns


Large Prawns (clean and devein)

Curry Leaves
 Chili padi roughly chopped
Egg Yolks, lighten beaten)
Egg white (separate)
Milk Powder
Corn flour


1. Wash and deveined the prawns accordingly and set aside for later used.
2. Coat the prawns lightly with egg white, some cornflour before deep-fry to give it a crisp texture.
3. Preheat a pan and add in the butter, stir occasionally until butter melted then add in the curry leaves and stir-fry for 1-2 minutes then add in the chillies then follow by the egg.
4. Give the egg mixture a quick stir until scramble egg texture then pour in the cereal mix and prawn and stir-fry for another 2-3 minutes until cereal became crispy.

Source: Natty Live

Sunday, February 20, 2011

Gotta Cheer myself up... NEED happy food

This week has been a hectic week for me... work is flowing in so i got to jot down wat i need to do ... i worry i will forget it and all the date lines, home is not easy either - stuff dat i need to do ...i need to improvise my cutlery drawer cos the drawer under the stove is not working for me any suggestions??! ... ibu keep nagging at be about her toilet door ... oyin with ibu problem ... ahnaf with job hunting ... they are driving me nuts ... so ytd i decided to do something da make me happy lar ....

Rosti ... it was introduce to me by Yana somewhere in 2008. i made it once but cant remember the outcome so i decided to try again. Ouh yah ... i think its best to use russet potatoes more lemak ... this time round i used new potatoes it tasted sweet wen caramelized hahhah ... so i think russet potatoes is a good choice for Rosti. And i kind of improvised yana's recipe abit.

Half boiled potatoes (I did not boil I like the al dente texture)
Black pepper
Chopped parsley
EVOO (your choice ghee/butter/veg oil)

You can choose to half boil the potatoes and grate it or you can just grate it raw in a bowl.
Season with salt and pepper.  I also add chopped dried parsley from the bottle.
Mix well and squeeze the excess water.
Heat up the frying pan with EVOO (Rachael Ray is my idol so i use EVOO hahaha )
Don't have to wait for it to sizzle cos it will be smoky. put in the potatoes and flatten it in the pan shape itself... 3 to 5 mins on each sides fry it till golden brown ... place it straight on a plate do not put on a kitchen towel ladies cos it will stick aite ... garnish, up to ur own creativity ok ... sausages, mayo ... go crazy ahhaha ....

My 1st attempt ... looks good!!!! ... so excited cos it poofs upwards hee hee ... in the aluminum cups doesnt have the same texture so remember to use ramekins ok. Lovely ....

I dust it with icing sugar and accompany it with vanilla ice-cream and a drizzle of chocolate fudge.

I got this recipe from cooking for engineers ... cute rite. 

Dark Chocolate SoufflĂ© (serves two; recipe can be doubled) 
Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar
4 oz. (115 g) 70% cacao chocolatemelt in double boilerwhiskfold in egg whitespour into ramekinsbake 375°F (190°C) 15 min.
1/2 Tbs. (7 g) butter
1 oz. (30 mL) heavy cream
2 large egg yolks
2-3 large egg whiteswhisk to soft peakswhisk to stiff peaks
a dash (1/16 tsp.) cream of tartar
1/6 cup (35 g) sugar

Since I do not have any baking chocolate at home ... I use Cadbury Duo from NTUC and it works just as nice.

Source: Cooking for Engineers.

Sunday, February 6, 2011

Stay In Sunday

Sunday ... is the time to do house work ... laundry ... and cooking.  But today I just want to slack. 11+ hungry so I decided to cook Nasi Goreng Ikan bilis [Red] again. After I woke up from my nap i decided to have another attempt on Kak Rima's Almost Famous Cookies.

Nasi Goreng Ikan Bilis [Red]

Cooked Rice [1day old - left over is fine]
Dried Chili/Chili padi (2 chili padi sliced)
Onion (1 blend / 1 diced)
belacan (toasted)
Ikan Bilis (Pan-fry)
Ikan Bili Cube
salt/pepper/black pepper

Eggs (scramble)

Blend dried chili, onion, garlic, ginger, toasted belachan
Heat oil and pan-fry the ikan bilis til crispy and take it out
Use the same oil to saute diced onion and sliced chili padi once soften 
Add blended mix cook well.
Add ikan bilis cube, season with salt and pepper.
Add in rice mix well
Add garnish like fried onion, eggs, chicken

Sticky soft dough texture

The end produce - success!!! finally hahhaha

Cookie dipped in milk before going to bed ... yummy!!!

250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i omit this)
1/4 cup ground almonds (i omit this)
1/2 cup of your favourite nuts,chopped finely (optional)(i omit this)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.


Pepperoni Pizza Puff again???!!! ... This is my 3rd attempt and it looked much better then the first 2.  This batch I make for my lil cousin, anggah ... since we are going to the mosque on sat morning ... i decided to wake up slightly early to do it. It's so simple it took less den 30mins. Baking time is abt 15 to 17mins only and  for this batch u can get abt 23 to 24 pcs. Do try it ok, its easy and fast ... nice for munchies and tea snacks =D ... good luck and have fun ... here's the recipe.

Source: Kirbie's Cravings

Friday, February 4, 2011

Tea Session with the ladies

2nd day of CNY. No visiting ... decided to do housework and other 'stuff''. Invited my 2 galfwens over to 'play' in my lil pink kitchen.  We decided on CHURROS and the Pepperoni Pizza Puffs. While our hubbies wen for Friday prayers, the wives were busy in the kitchen.  We had fun. Yana is very good at free hand =D. and thank Liz for her weighing machine =D. 
After all the cooking we joined the hubbies at Liz's crib sharing and enjoying our food AND watched tv.

Source: Kirbie's Cravings and Life Style Food

Churros - without Cinnamon Sugar

I wanted to try this recipe since last year ... I finally took the courage to make these babies ... 1st attempt was quite orite ... I omit the cinnamon sugar cos my ibu dun quite like it lar ... probably in future wen i do these babies again i will coat it with cinnamon sugar.  Recipe taken from Life Style Food.

Serves 4 to 6

For the churros:

  • 50g caster sugar
  • 2 teaspoons ground cinnamon
  • 125g plain flour
  • 1 teaspoon baking powder
  • 1 x 15ml tablespoon olive oil
  • 250ml freshly boiled water
  • approx. 500ml corn (or vegetable) oil, for deep-frying

For the thick chocolate sauce

  • 100g good-quality dark chocolate
  • 25g milk chocolate
  • 1 x 15ml tablespoon golden syrup
  • 150ml double cream

  1. Mix the sugar and cinnamon for the churros in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.
  2. Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together and take off the heat and leave in a warm place.
  3. To make the churros, put the flour into a bowl and stir in the baking powder then beat in the olive oil and 250ml freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up.
  4. Heat the oil for frying in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil’s hot enough; or if you’re using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170°C. Keep a watchful eye on your hot oil pan at all times.
  5. When you are ready, load up a piping bag with a large star-shaped nozzle (8mm) and fill with the churros dough. Squeeze short lengths (approx. 4–5cm) of dough into the hot oil, snipping them off with a pair of scissors as you go. I love the squidgy feel of this.
  6. Cook about 3 or 4 at a time and, once they turn a rich golden brown, fish them out of the oil with a slotted spoon or spatula or with tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, transfer them, after blotting with kitchen roll, to a parchment-lined baking sheet and hold in a low oven (100°C/gas mark ¼). Even if you let them sit out of the oven, they do need 5–10 minutes to rest before you eat them, to allow them to set inside.
  7. Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering, just before serving.
  8. Once you have finished making the churros, pour the chocolate sauce into individual pots (to avoid the double-dipping dilemma) and dip’n’dunk away.

Note - This makes 16 churros, which should be enough for 4-6 people.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.