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

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.
  

 

 

German Butter Cookie for Father's Day 2013

German butter cookie done by Yannie & Kelvin for Mr Yong. Commented by Mr Yong the children did better than me.. Ha Ha...feel so good that soon I can retire from cooking.

 Children in action

 Hi tea at Five Sails, Magellan Sutera.

 All father's weigh before I tea start, Marcus gain 1.2 kg after hi tea and given rebate RM 2.00 per 100g. (total RM 24.00 rebate from his bill)

 

 

 Missing Wanni in UniMAP having exam now. 

NYONYA ACAR (VEGETABLE PICKLE) - MFF PENANG #4

Acar is my favourite, and this is my 1st attempt to make Acar. Acar is a type of vegetable pickle/salad popular in Malaysia too. Made from different vegetables like cucumbers, long beans, carrots, cabbage and is pickled with spicy paste and vinegar. Ground peanuts and sesame seeds are also added to this dish. Acar is commonly served as a condiment to be eaten with a main course. This is a great vegetarian dish too.

 My creation on ingredients I have in hand. (Left over ingredients from otak otak recipe)

Ingredients :

1 cucumber - (removed the seeds) and cut into 4cm strips
150g cabbage leaves, tear into large pieces
2 carrots cut into 4cm strips
150g long beans, cut into 4cm strips

200g pineapples. cut into 4cm strip

To make into paste:

6-8 fresh chillies
8 dried chillies –soak in hot water until soft
5 shallots
4 cloves garlic
2 cm X3 fresh turmeric root/3 tbsp ground turmeric
1” galangal (lengkuas)
3 candlenuts (buah keras) - Optional
3 stalk lemon grass, sliced finely
1” of shrimp paste (belachan) - optional

Vinegar mixture:

1 cup of white vinegar
1 cup water
6 tbsp. sugar (more if you like it sweeter)
1 tsp salt
200g roasted peanuts, skinned and pounded
5 tbsp roasted sesame seeds

For blanching the vegetables:

600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar

Method

1. All the vegetables need to be cut into single manageable pieces.

2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except pineapples) one type at a time for 1 minute. Remove, draining thoroughly and dry them on  a clean kitchen towel, squeezed the water out of the vegetable (or you may dry under the sun for 2-3 hours to dry) and set it aside.
3. Roughly crush the peanuts and set aside.

4. Dry roast the sesame seeds in pan, cool and set aside.

5. Prepare the spice paste by blend/pounding the spices. Then dry fry until fragrant. Add the vinegar, sugar (be careful, will turn dark if over cook the sugar) and salt, then leave to cool completely. Check seasoning as you might need to add more sugar to it.
4. Stir in all the prepared vegetables and pineapple. Allow to cool and store in a clean jar and refrigerate.. Add peanuts and sprinkle on the sesame seeds just before serving.

 

PENANG OTAK OTAK - MFF PENANG #3

 Recipe adapted by Travellingfoodies

For wrapping
10 pieces of banana leaves, each about 18 x 20 cm
10 toothpicks with pointed ends (traditionally, the hardened mid-rib of coconut leaves were used)
20 daun kaduk (daon kadok). choose the younger leaves which are more pungent(

For the custard paste
500g of fresh fish meat, ikan tenggiri or other white fish varieties, cut into small chunks
250 ml thick coconut milk
2 eggs, lightly beaten
2 heaped tbsp of rice flour
6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip)
1 tbsp sugar
1 tsp salt

For the Rempah
15 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
5-6 fresh red chilies, deseeded and sliced (for more heat, leave the seeds on)
10-12 dried red chilies, soaked in hot water until soften and drained
thumb-length knob of lengkwas (galangal), peeled and sliced finely
thumb-length knob of kunyit (tumeric), peeled and sliced finely
3 batons seray (lemongrass), lower white portion only, sliced finely
2 tsp of toasted belacan, crushed coarsely into powder

Toasting of belacan can be easily done over placing the pieces of belacan over a piece of aluminium foil in old wok or kuali. The unmistakable aroma would tell you that it is ready!

Method
1.To prepare rempah, blend all the ingredients into a fine paste.
2.To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well.
3.Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight.
4.To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside.
5.To wrap, first place a piece of banana leaf over a flat surface.
6.Place 1-2 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves.
7.Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick.
8.Repeat procedure until all the ingredients and banana leaves are used up.
9.Steam the otak parcels over rapidly boiling water and high heat for 10-15 min.
10.Serve immediately with rice, bread or on its own as a snack.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Penang Asam Laksa - MFF PENANG #2

    Use 1 packet of Ikan Brand (200gm) Perencah Asam Laksa and add 800 - 1000 ml water, bring to boiled for 5 miunte. (Served 4 persons).

 Usually I use 1 big can of tomato sardine (very convenience and it taste good too).but this time I bought some fresh fish from market. So, I just clean the 5 fishes and bring to boil for 10 minutes till it is cooked. I remove the fish meat from the bones and  put into the Assam Laksa soup. Bring to boil for another 5 minute. Add 2 tbsp of fish sauce. Soup is ready now.

Ready to served hot with assam laksa noodle. (Cook in boiling water for 5-8 minute till it is soft)

Served with onion, ginger flower (bugua kentang), mint leaves, pineapple, cucumber and prawn paste.

Super fast, easy (using can of sardine) and Yummy too!

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

Jiu Hu Char (Jicama & Cuttlefish Stir Fry with Lettuce Wrap) - MFF PENANG #1

 

Recipe type: Appetiser / Main

 

Ingredients

• 1kg Jicama / Sengkuang – shred finely
• 2 Carrot – shredded finely
• 3 Dried Cuttlefish – shred finely and soaked for 5 minutes
• 3 Big Dried Mushrooms – soaked in hot water for 10 minutes and thinly sliced
• pepper to taste
• 1 tbsp. fish sauce.
• 1 tbsp. light soya sauce
• 20g dry prawn - wash & soaked for 5 minutes
• 5 shallot - cut into thinly sliced

 

Instructions

1. In a wok, heat oil. Saute dry prawn and shallot until lightly brown and fragrant.
2. Add cuttlefish, and mushrooms. Cook until they soften.
3. Add jicama and carrot and fry until cooked. Add 100ml water and switch fire to low, cover wok to slow cook for about 10 minutes until water has been almost absorbed and jicama is soft. (the longer you braise it, the more flavourful the dish will be).
4. Season with fish sauce, light soya sauce and pepper to taste.
5. Serve wrapped in fresh lettuce leaves.
   
   
    I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi