Tuesday, October 15, 2013

Potato Salad

    Recipe adapted from Anncoo

    Ingredients:
    4 Russett potatoes (medium size)
    1/2 Japanese cucumber (slice thinly)
    1/2 carrot (slice thinly)
    2 Hard boiled egg
    1 slice dry roasted Ham, cut to small strips
    5-6 tbsp Japanese mayonnaise or any brand
    a pinch of Salt and a dash of pepper


    Method:
    • Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
    • Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
    • In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
    • Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and remove egg shell and mash the egg with a fork in a small bowl, set aside.
    • Shred or cut the cucumber and carrot into slice thinly
    • Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
    • Add mayonnaise, salt and pepper or season to taste.
    • Mix well and chill in refrigerator and served cool.





     

Saturday, August 24, 2013

Fresh Popia - MFF Perak #2


Sorry Fresh Popia skin I ordered. (Ingredients - Recipe from my late mum- always in my mind)...


Sweet sauce "Tiam Cheong"
Prawn, Cucumber, Egg, fried shallot
Bean Sprout, Turnip (Sengkuan),French Bean, Lettuce


I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of  Table for 2 or more

Thursday, August 15, 2013

Bake Salted Chicken (Yim Kuk Kai #2) - MFF Perak #1

 

 Ingredients
1 whole chicken ( I used 12 pcs chicken thigh) washed and patted dry
5-6 kg coarse rock salt
two pieces of parchment paper

Marinade 2 tbsp Chinese cooking wine
2 tsp sugar

Method
1. Combine the marinade ingredients; rub or coat chicken with the marinade for few hours.
2, If use the whole chicken, set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel.
Since this time I use chicken thigh, place all the chicken thigh into a aluminum foil tray and cover with two pieces of parchment paper.
3. Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for 8-10 minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 45 minutes. 
4. Remove and serve warm.


my previous blog at http://peppers-love.blogspot.com/2009/11/salted-chicken-yim-kuk-kai.html

 

Ingredients




I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of  Table for 2 or more

Tuesday, August 6, 2013

Kelvin 17th Birthday - Steamed Super Moist Chocolate Cake




Recipe adapted from The Litter Teochew

Steamed Moist Chocolate Cake
Cake
- 1/2 cup light oil (I used Olive Oil)
- 185g castor sugar
- 200ml fresh milk (just about 1/2 cup)
- 2 eggs, lightly beaten with a folk
- 110g cake/plain flour (about 1 cup ... I used self raising flour turn out well)
- 60g good quality unsweetened cocoa powder  ( I used chocolate powder)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 packet instant coffee (I used 1 sachet Nescafe 2-in-1 which is 11g)
1. Heat up your steamer or wok before making the cake.

2. Line and grease a 9-inch pan.
3.(A) Combine castor sugar, fresh milk and instant coffee in a saucepan. Stir over low heat until sugar is dissolved. You do NOT need to come to a boil. Once all ingredients are combined, turn off the fire and leave it on the stove to cool.
(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda and salt into a large mixing bowl.
4. Once (A) is cooled*, add the beaten eggs, vanilla extract and oil, and mix thoroughly. Finally, pour the entire mixture into the cocoa/flour and stir till well combined. The final batter should be runny.
* Very important that (A) is cooled before you add the eggs, else you will cook the eggs and end up with custard! 
5. Pour the batter into the prepared pan and place it in the steamer. Make sure that your cake tin is NOT touching the water. Cover the top of the pan loosely with a sheet of aluminium foil.
6. Steam over medium heat for 45mins.
7. Cool the cake in pan before turning out for further decoration. 

Chocolate Frosting (my own creation)
- 100g semisweet chocolate
- 100g unsalted butter
- 1 tsp of vanilla extract
- 1/2 cup milk (added slowly until desired consistency is achieved)

Combine the chocolate and butter in a bain-marie and let them melt. Add in milk a little at a time until desired consistency is achieved. You do not need to finish using up the milk. Let frosting cool and thicken before decorating your cake.

Special request by birthday boy. Made by me & deco by Yannie
 Special gift from Yee Ma
 My Do Re Me


Monday, July 1, 2013

Steamed Tapioca with Coconut Sugar Parcels (Ubi Kayu with Gula Melaka)

 Prepare some banana leaves. Wash & cut/tear into smaller pieces. Bring to boiled for 3 minutes to soften the leaves.
 Scrap the tapioca and cut the coconut sugar into smaller pieces or make into small ball size.
 Place the tapioca (about 2-3 tbsp. full) into the banana leave. Put a coconut sugar in the centre and cover with some tapioca before wrap into parcels.

 Prepared a wok with boiling water. Bring to steam for 25-30 minute.


Thursday, June 27, 2013

Roti Paratha with Cheese and Onion

Roti Paratha with Cheese and Onion served hot. 

Ingredients : onions, frozen paratha, cheese slices 

dice onions and fried with 1 tablespoon of oil for 3 minutes or until fragrant. Put a side. 


STEP 1 : heat frying pan with a bit of oil, and place the frozen roti paratha. 
STEP 2 : flip over once the other side is golden brown.
STEP 3 : add cheese slices, onion and pepper. ( optional : spread of tomato puree on paratha before adding cheese slices and onions)
STEP 4 : fold over the roti paratha into half and cook till golden brown for both sides





Wednesday, June 26, 2013

Bubur Pulut Hitam (Black Glutinous Rice Dessert) - MFF PENANG #5


Recipe adapted from Justadelish
  
Ingredients
  • 200g Black Glutinous Rice (Pulut Hitam)
  • 120g Palm Sugar (Gula Melaka)
  • 1.5 liter Water
  • 10 Dried Longan – Optional
  • 2-3 Dried orange peel - Optional
  • 150ml Coconut Milk
  • 2 Pandan Leafs (Screwpine Leaf) – Optional
  • pinch of Salt
Instructions
  1. Wash the rice and rinse thoroughly.
  2. Add rice, dried longan and water into a pot bring it to a boil and lower the heat. Simmer the mixtures for about 2 hours, constantly stirring every 15 minutes to prevent the rice from sticking or burning the bottom of the pot. If the water dries out, add some water.
  3. The water will be reduced and getting thicker, add more water if it becomes too dry. Cook until the rice is soft and mushy, . The porridge should be thick, with minimal water.
  4. Add palm sugar, stir until dissolved.
  5. In another small pot, heat up the coconut milk, pandan leaf and a pinch of salt on low fire. Bring it to a gentle simmer and switch of the fire. Remove the pandan leaf.
  6. Serve the porridge hot, with a few spoonful of coconut milk on top. I also love it served cold.
Notes
You may opt to use slow cooker and cook on high setting, about 3-4 hours and switch off the cooker.