Tuesday

Steamed Fish

Bad eating habits are always difficult to change. Most of us love to consume oily and sweet delicacies that can harm our overall health if taken on a long term basis. They are bad but unfortunately they are also tasty. For those who are trying to lose some inches and are on a diet, fried, oily and sweet food are of course a taboo. But an alternative is always there. Steamed fish or chicken, for example can be the best substitute to that. And what I have here is a very simple recipe but a tasty one that you can sample for a change. Enjoy!

Ingredients
400g fish fillet, cubed/sliced (any fish will do)
2 garlic, thinly sliced
2 inch ginger, thinly sliced
6 shitake mushroom or any mushroom
1 carrot, thinly sliced
1 sprig spring onions, thinly sliced
1 sprig coriander leaves, thinly sliced
1 table spoon fried onions (optional)
pepper, to taste
salt, to taste

Methods
1. Put the fish cubes on the steamer.

2. Sprinkle the garlic, ginger, carrots, spring onions, coriander leaves, salt and pepper on top of the fish.

3. Steam for about 15 minutes or until the fish is tender.

4. Serve on a serving dish and sprinkle some fried onions on top (optional)

* serves 2-4 people

Friday

The Best Birthday Bash Ever!




This month is the month of birthdays! I have told my daughters that they would not have their birthday anymore once they reach seven. But when the month of March arrived, I could not keep that promise. My eldest did not have her birthday last year, but her younger sister celebrated her birthday in November. Hence, that guilt did hang over me and has been haunting me. Moreover, her sister got a sweet barbie doll like pink cake that stood out romantically on the table and she got none. Without noticing it, I started to plan birthdays for her to make up for the lost birthday the previous year.

When I told this plan to my sister and invited her to come, she suggested that we make a joint birthday party for her three year old daughter. And later on my mother suggested that we celebrated the birthday of my one year old nephew as well. All in one day!

And the rest was history. I started to scribble some notes and menus for that day and was visualizing the birthday cake that would be suitable for the three adorable kids. It took me to two bakeries and in the end I chose a three tier cake that I thought would cherish the special day. All of the family members were there. We had memorable get together events that have been long overdue. And the kids got uncountable gifts and it was almost like Christmas!

The menus were a mixture of everything. From the moist satay and peanut sauce, to sweet desserts of cupcakes and decorated cookies. Not to forget curry puffs, spring rolls, fried rice topped up with zesty iced orange juice, fresh fruits and of course the delectable orange and chocolate birthday cake!

It all ended well and I was smiling with glee and satisfaction. But the most memorable ones was of course the gathering of the whole family from all corners to celebrate this best birthday bash ever!


Chocolate Delight Cake

Try this moist chocolate cake and tantalize your family and friends with it!

Ingredients

6 eggs
250g sugar
250g flour
30g cocoa powder
8g baking powder
3g baking soda
50g ground almond
150ml corn oil
50ml water
1kg dark chocolate pieces
100g butter
900ml whipping cream
half a tub of mascarpone cheese

Methods

1. Whip the sugar and eggs until it is foamy.

2. While the eggs and sugar are mixing, mix the dry ingredients - flour, cocoa powder, baking powder, baking soda and ground almonds.

3. Then, add the dry ingredients into the mixer along with the foamy mix. Then, pour in the corn oil and water.

4. Pour out the mix into a baking tin and bake at 180oC for 18 to 20 minutes.

5. While that is baking, boil some water in a pot. Place a bowl atop the pot and warm the butter and chocolate together.

6. Once the butter and chocolate are melted, add in the whipping cream.

7. After the sponge cake is baked, let it cool for a bit before splitting it into half, horizontally.

8. Spread the virtually tasteless but creamy mascarpone on one half and sandwich them back together.

9. Then spread on evenly the chocolate sauce made out of butter and melted chocolate.

10. Serve your friends and family and enjoy!

* You can chill the cake or eat it warm. The mix is also suitable for cupcakes.




Thursday

Chicken Pie with Bread Pastry

Normally we will use puff pastry for this recipe, but besides puff pastry we can also modify it and use bread instead, which is simpler to make. Do try!

Ingredients

For pastry
1 egg
1 loaf wholemeal bread

For filling:

250g chicken breast, skinned and chopped
4 medium-sized potatoes, diced
2 onions, diced
8 pips garlic, diced
3 tbsp curry powder
1/2 tbsp chicken stock
350ml water
7 tbsp cooking oil
Curry leaves
Salt and sugar to taste

Methods

1.Heat a wok with oil and saute garlic, onion and curry leaves till fragrant.

2. Add the chicken, potato and curry powder.

3.Add water, chicken stock/ powder, salt and sugar.

4.Cook on low heat until chicken is tender and sauce is dry.
Dish out and leave to cool.

5. By using a rolling pin, roll out one piece of wholemeal bread very thinly. Cut into rounds using a cookie cutter or rice bowl.

6. Brush the bread with beaten egg.

7. Place the filling in centre of the bread and cover with another slice of bread. Use a fork to seal the edges.

8. Heat oil and fry the pie until it turns golden brown.

Tips:
1. Put some oil around the edges of the pie to prevent it from tearing.

2. Don´t press the pie too hard or the filling might ooze out.

3. You can also bake the pie in a preheated oven at 180C for 20 minutes.

Sunday

Prawn Briyani

If you would like to try seafood briyani instead of lamb or chicken briyani, this is a simple recipe that is very easy and fast to make. Enjoy!


Ingredients
1 cup basmati rice

2 cups water

1 onion

2 tomatoes

2 small pieces ginger

4 cloves garlic

3 green chillies

8 sprigs coriander leaf

3 sprigs mint

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

2 sticks cinnamon

4 cloves

2 star anise

4 tbsp oil

2 tbsp ghee

Salt to taste


Methods

1. Heat oil in a wok. Add clove, cinnamon, cardamom and star anise.

2. Add onion and green chilli.

3. Add ginger, garlic paste, chopped onion and tomato. Stir-fry and then add turmeric powder, red chilli powder, cumin seed powder and coriander.

4. Add prawns and salt according to taste.

5. Keep frying until the prawns and spices are mixed well. Add mint and keep stirring for a few minutes. Add garam masala.

6. Wash basmati rice and cook with two cloves, cinnamon stick and star anise.

7. To serve, scoop the prawn gravy and top with biryani rice. Garnish with chopped mint and coriander leaves.

Monday

How To Make Roti Jala

Roti means bread and Jala means net in Malay. To make Roti Jala you need to have a mold specially designed for it. You need to prepare some loose batter and then form it into a net shaped pancake. Suitable taken with curry or sweet dip of palm sugar and coconut milk or simply any jam or kaya.



Ingredients


1 kg wheat flour
2 eggs
a can of evaporated milk
1 tea spoon margarine
1 tsp yellow colouring
1 tsp salt
1 litre water or enouh to make the loose batter
oil (to grease pan)

Methods

1. Mix all the ingredients to a loose consistency.

2. Heat up a flat pan and spread some oil on it.

3. By using a roti jala mold, pour in the batter and twirl around the mold by making a net shaped pancake.

4. When the net has turned bright yellow (which only takes seconds), simply fold it and serve with curry or sweet dip or simply jam or kaya.


Wednesday

Banana Bread Pudding

Try this delicious bread pudding during your tea time or when you have a limited time to make a delicious dessert when you have a surprise visitor! Any bread leftovers would be perfect for this dessert. If you prefer more richness and sweetness to it, just pour in some custard to make your day more memorable!

Ingredients


Ingredients A:

250g brown sugar
1 tbsp cinnamon powder
5 eggs (6 if small size)
800ml fresh milk
1 tsp vanilla essence

Ingredients B:

4 bananas (cut into mini cubes)
24 slices wheat bread (High 5 or Gardenia)
150g butter
100g almond/walnut
70g raisin
Cherries for garnishing

Methods

1. Mix Ingredients A in a bowl and beat until even.

2. Remove the bread crust and evenly butter each slice.

3. Layer the bread on a baking dish and add raisins, bananas and almond or
walnuts. Top with another layer of bread on top.

4. Repeat step 3 until all the bread is used up.

5. Pour Ingredients A on the layered bread and leave it awhile to soak through.

6. Sprinkle cherries and raisins on top.

7. Bake or steam at 160 degrees Celcius for 25 minutes.

Tips:
1. Press the layers down with your hand to make sure Ingredients A are well absorbed.

2. Lining the tray with foil will make it easier to remove the pudding after baking.


Monday

Fish Head Curry

The price of a bowl of fish head curry in any restaurant can reach more than RM 50 each bowl with one fish head. If you make this at home, you can get it for a much cheaper price. You can use any fish head that is large in size. What is great about this fish head is that you can eat the eyes and the small flesh in between the bones and enjoy the succulent tenderness of the tiny bits of the fish flesh that it has. Enjoy!

Ingredients
1 fish head, cleaned
3 garlic, finely chopped
2 inch ginger, finely chopped
1 big onion, thinly sliced
2 string of curry leaves
1 tea spoon cumin seeds
1 tea spoon halba mix (optional)
1 cup of thick coconut milk
5 table spoon fish curry powder
1 cup tamarind juice
5 okra/ ladies fingers
2 tomatoes, cut into four
salt, to taste
oil for cooking

Methods

1. In a pot, pour in some oil. When the pot is hot, put in the chopped onions, garlic, ginger , cumin seeds, halba mix and curry leaves. Stir all until golden brown.
2. Add in curry powder and the tamarind juice. Cook and stir well until the curry powder becomes separated from the oil.
3. When this happens, put in the coconut milk, fish head and okra. Let them boil for a minute.
4. Add the tomatoes and cook for another ten minutes or until the fish is cooked and the okra and tomatoes become tender.
5. If the curry broth becomes a bit thick, you can add some water until you find the correct consistency that you desired.
6. Add salt to your taste.


serves 2-3 people

Sunday

Discover Malaysian Food - Watch Chef Norman Musa Here!



Chef Norman Musa is a Malaysian chef who owns a restaurant 'Ning" in Manchester, England. In this video, he shows us the varieties of Malaysian food that you can get in local stores. Enjoy!

Tuesday

Malay Style Rice Porridge (Bubur Lambok)

If you have an upset stomach this porridge is suitable for you. The fine and tender rice that is blended with some coconut milk and herbs will sooth your stomach and ease the discomfort away. The ingredients are well balanced and healthy and is suitable even for a child to take. If you would like to try a different kind of porridge that is more milky and succulent, this dish is perfect for you!

Ingredients


500g rice
200ml coconut milk
500g beef bone marrow, cut into 1-2cm
50g dried shrimp, finely pounded
50g dried anchovies, finely pounded
1 packet beef cube (optional)
2 carrots, cubed
2 potatoes, cubed
2 lemon grass, thinly sliced or finely pounded
2 big red onion, thinly sliced
2 garlic, thinly sliced
5 cardamon pods
1 cinnamon stick
20g/ 1 tea spoon halba mix (halba herbs)
2 table spoon oil
1 litre plain water, or as desired

Methods

1. Wash the rice 3 times, strain and keep aside.

2. Heat oil in stock pot, saute onion, garlic, beef bones and beef cube. Mix in halba herbs, lemon grass, cinnamon stick, cardamon pods, dried shrimp and dried anchovies.

3. Saute until fragrant. Add plain water and rice and boil for 1 hour or until the rice is very tender. Add more water along the way if desired.

4. Put in potato and carrot cubes. Lower the heat to avoid burning the mixture.

5. Add coconut milk, chopped coriander leaf, deep-fried shallots, spring onions and serve in a bowl.


serves 2-4 people