How To Make Teh Tarik or 'Pulled Tea'

Teh Tarik which literally means 'Pulled Tea' in English is a very popular drink in Malaysia. The reason why it is called teh tarik is because the drink is achieved by 'pulling' the tea from a big container into another until it is foamy and frosty (see picture). Once the tea is mixed, one has to pour the tea, from as high as possible, and put it into another glass. This has to be done a few times until you find the desired texture. The process of pulling and pouring will eventually make the tea frosty and foamy, hence the name teh tarik. Tarik, means pull in English and Teh is simply tea.

Teh tarik must be mixed with milk, or it will not be called teh tarik. The trademark of teh tarik is, it is served in a clear glass instead of a cup. The rich taste of the tea and milk definitely meet one's satisfaction. It is widely found in almost any restaurant in Malaysia, and if you happen to be away from this country, here is a recipe for you to try at home.

Teh Tarik
2 (250 ml) mugs
500ml mixing pot
4 table spoon powdered tea (any type)
2 tea spoon sugar
4 table spoon condensed milk or as desired
boiling water

Methods
1. Put 4 tbsp of powdered tea into a large mixing pot.
2. Add hot water and leave the tea to mix for about five minutes.
3. Sieve and transfer the tea into another glass. Add sugar and milk. Stir well.
4. Take two big glasses, and start pouring the tea from one glass to the other, ensuring that you pull it from as high as you can.
5. Stop when you have achieved the desired foamy texture.
6. Serve in a glass or mug while still hot and foamy.

*Serves 2
Note: Make sure the tea is as thick as possible if you want to achieve the best result. Too little tea will not produce the desired taste and will be too plain and bland.

*photo credit by ieatishootipost.sg

A Feast to Celebrate!

The Malaysian food scenes. Where can you get arrays and rows and rows of good food if not in buffet, family gatherings or wedding ceremonies. The colours and smells can make your tummy rumbles...yum...yum...

The last time I was in a family gathering was last month, in my sister's house in Sungai Buloh. After four hours of travel down south, we finally arrived at her new home. It was already middle of the night, but hey...sis, mom and nieces were coming, so my sis, her hubby and daughter were waiting patiently for us to appear. Finally, after midnight, we knocked on the door. They greeted us with a smile. Hands shakings were exchanged. Ahh...

Our visit was to perform an Aqiqah for my daughters and my sis's newly born daughter, Khaleesa Jaida. We slaughtered three goats and distributed the meat to the poor, family members and neighbours. It cost RM 600 for each goat for each daughter. So I had spent RM 1 200 on the goat alone. The goat's price used to be cheaper, but it seems everything has gone up in pricings. The Aqiqah was long overdue. We were suppossed to have it when they were still new borns. Now my eldest is already five years old and her sis is almost four. It just so happen my sis just got a new baby, we therefore decided to combine the feast and celebration. Hence, the Aqiqah at her place.

Back to the preparation,...there was nothing much to prepare by the way because everything was already planned. The tables and chairs, the guests, food and canopy...All had been sorted out. So my visit was more of 'sit and do nothing' guest...(I hope I was not a pest!).

The next morning, we had breakfast. Another day to wait for the big day. So, I had nothing to do than munching and putting food in my mouth. Roti canai, nasi lemak,fried noodles and some sweet desserts, or kuih like we call it here. My mom was sitting on the sofa reading newspapers, the children were upstairs, all by themselves. In the evening, my sis called. What's for dinner? ha? Dinner? Oh...we have masak lemak ikan merah...and fried eggplants...What? What to buy for dinner? Hmm...since you asked....get us fried koay teow and koay teow kung fu for us all here. Hungry? The children were...they have been playing with too little food in their stomach. The adults...hmm...we were the ones with less activities but too much food. Makan lagi...

Anyway, that night, me and my sis made ourselves busy. We decided to give the guests some gifts, so we were spending quarter of the nights putting sweets and chocolates in an organza pouch and tied them nicely and arranged them in a basket. For the children, we had two badges and chocolates in decorated plastic pouches tied with strings. They loved it!

The next morning started a bit slow. Mom cooked pulut kuning or yellow sticky rice. I had cooked besamah daging or beef styled curry the night earlier. These two dishes are best eaten together. Besides besamah daging, we also eat our pulut with rendang...yum...yum...(the recipes...later). Anyway, the guests would only arrive after 2pm, so we had plenty of time. My sis hubby was the cook. He hired a few people to help him cook the dishes...briyani rice, chicken curry, black pepper lamb, cucumber and pineapple salads, spicy fried chicken. The drinks...teh tarik and a mixture of orange and syrup. Yum...yum...The food were fantastic. I could taste the herbs and spices and the briyani rice was superb! I noticed many had second servings. My uncle had five glasses of teh tarik!

The small feast was merry and full of kindred spirits. We had our relatives, friends and neighbours coming to join in the celebration. It made us all closer and in the end, with a huge sigh of relief, I felt that my duty has completed. I have done my requirement as what I should do as a parent, that was to perform an Aqiqah. Although it was a bit late, I thank God that all went well.

Asam Fish Curry

Locally known as Asam Pedas, this sweet,sour and hot dish comes from the Peranakan or Baba and Nyonya generation. Peranakan is a term used for families of mixed Malay and Chinese origins mostly coming from Malacca. It's very easy to make,considering the time span in preparing the dish. Some prefer to fry the basic ingredients first, but some prefer to put all ingredients in a pot and let them simmer until cooked. Personally, I prefer to fry the basic ingredients first as this will add extra aroma and taste to the dish. Happy Trying!


Ingredients
1kg mackerel or tenggiri
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud (bunga kantan) halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil

Pounded/Blended ingredients
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass

Seasoning
¾-1 tsp salt or to taste
½-1 tsp sugar or to taste

Methods
1. Heat oil in a deep saucepan and sauté pounded/blended ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
2. Add asam jawa juice and bring to the boil.
3. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes.
4. Put in mackerel and cook for 10 minutes.
5. Add tomato and adjust seasoning to taste.
6. Dish out and serve with hot plain rice immediately.

*Serve 2-4 people

Rose Flavoured Syrup & Bandung Syrup

This drink is not from Bandung. I don't know why it's called Bandung, but it seems Mee Bandung also does not exist in Bandung. How about Nasi Padang? Go to Padang in Indonesia, you can't find any! 

Hmm... Weird hah? Anyway, it does not matter where the origin is, these drinks are very popular here in Malaysia and my kids love them as well as me. They are also very easy to mix. You just need lots of sugar and rose flavoured culourings plus a few other things. I have a simple recipe below for those who prefer to make homemade syrup. Do try!

Rose Syrup

Ingredients
10 ml of rose flavoured colourings
1 kg sugar
2 screwpine leaves, tied together
6 cloves
1 cinnamon stick
3 cardamon pods

Methods
1. Boil 3-4 litres of water in a pot.

2. When it is boiling, add red colouring, sugar, screwpine leaves, cloves, cinnamon stick and cardamons.

3. Cook until the sugar is dissolved and until the water has thicken a little bit.

4. Let it cool before putting it in a jar and keep refrigerated.

5. To serve, add one portion of the syrup to five portions of water, or as desired.

To make Bandung Syrup - just add a portion of rose syrup in a glass, add 3 portions of condensed milk and finish off with water and ice.

*picture from Google search

Mango Chutney Recipe from Aapplemint

I found this great mango chutney recipe that I have been searching for from Aapplemint Food Blog. I will try this soon! Yummy!

Aapplemint: Mango Chutney

Buttered Prawns

Buttered Prawns are as rich and flavourful as it sounds. A very popular Chinese dish you need a fast hand to complete this dish beautifully. For first handers, you might need a few practices before you can master the trickiest part, that is the stirring of the egg yolks. But hey, if the egg yolks do not turn as thinly as they should, it's still a great meal to sample! Try!

Ingredients

800 gm prawns, cleaned
9 tbsp butter
2 tbsp minced garlic
1 stalk curry leaves
4 large egg yolks, lightly beaten
6 thinly sliced cili padi (optinal)
salt

Methods

1. Heat 3 tbsp of butter and fry the prawns. Put aside to cool.
2. In the same wok, add 6 tbsp of butter in the remainings, heat the wok up
3. Stir in curry leaves and cili padi until aromatic, then add minced garlic
4. Pour in egg yolks slowly and consistently, and with another hand, stir the yolk vigurously until they form into tiny stripes.
5. Add in the prawns and mix all well. Serve in a serving plate.

*Serve 4-6 people

Stir Fry Mixed Vegetables

Crunchy. Tasty. Colourful. This is perhaps one of the best vegetable dishes that you can serve on the plate, for friends and family or for unexpected guests. Serve mixed vegetables anywhere, I will be one of the first to sample the dish. You can mix as many vegetables as you can, but don't forget to add mixture of contrasting colours and texture as well. What attracts your eyes will definitely fill your stomach later on. Colours and smell can stimulate your brain to enjoy the dish more. In this recipe, I have a few favourite vegetables that mix together very well. Do try!

Ingredients

3 garlic, finely choped
1 big onion, finely chopped
200 gm cauliflower, cut into small pieces
200 gm brocolli, cut into small pieces
1 carrot, cut into cubes
200 gm green beans, cut into 1 inch long
1/2 red capsicum, cut into small cubes
1/2 yellow capsicum, cut into small cubes
1 can button mushroom, wash thoroughly
200 oyster mushroom
6 shitake mushroom, cut into small pieces
300 gm prawns, skin peeled
1 chicken breast fillet, cut into small pieces
3 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp fish sauce
pepper
salt
2 tbsp corn flour, mixed well with 1/2 cup of water

Methods

1. In a heated pan, pour oil. When the oil is hot, put chopped onions and garlic. Stir until slightly brown.
2. Add prawns and chicken breast. Stir well for 30 seconds.
3. When the prawns and chicken are half cooked, add oyster sauce, fish sauce, soy sauce, salt and pepper to taste. Mix well for 30 seconds.
4. Then, add carrots, green beans, cauliflower and brocolli. Stir for 30 seconds.
5. Add button mushroom, oyster mushroom and shitake mushroom. Stir for one minute.
6. Then add capsicum and stir for 30 seconds.
7. Finally, add corn flour which has been mixed with 1/2 cup of water, to thicken the vegetable.
8. Mix well and serve while still hot.

*Serve 3-4 people
*You can add or reduce the amount of the vegetables according to the number of your family or guests

Stuffed Tofu with Chilli Sauce Dippings

Tired of eating the same thing everyday? Why not try this easy to make tofu stuffed with vegetables that you can dip in a mild chilli sauce. Tofu is made of soya beans and very nutritious for our body. It is linked often with the brain, those who eat tofu regularly will have more thinking power than those who are not...Well, I am not sure if the claim has been proven or not, but Tofu is very popular among the Chinese, Japanese and Koreans, and is of Chinese origin. It is made from coagulating soy milk, which then pressed into squares.

There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheesee from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The by product of the process is soy pulp (also called okara in Japanese).

Although tofu is said to be originated from ancient China, but less is known about the origins of tofu and its method of production. It is believed that tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia including Malaysia. This is much likely coincided with the spread of Buddhism and the immigration of the Chinese to this part of Asia. Since tofu is an important source of proteins in the religion's vegetarian diet, the food was introduced together with the emigration.

Tofu is low in caloriess, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have some beneficial effects when eaten in sufficient quantities. (source from wikipedia)

Tofu can be prepared in many ways. But today's recipe is made of square white tofu that is fried into hot oil before we stuff them. Enjoy!

Ingredients

4 square white tofu,cut into half

Stuffings
1 grated carrot
200 gm bean sprouts (taugeh),blanched into hot water
salt
pepper

Chilli Sauce
6 fresh red chillies
2 garlic
2tbsp sugar
1tsp salt
2 tbsp vinegar
*All ingredients to be blended finely

Methods
1. Fry the tofu until golden brown. Transfer to a plate.
2. With a knife, make an insertion in the middle of the tofu for the stuffings.
3. Mix the carrot and bean sprouts with a pinch of salt and pepper for taste.
4. When ready, stuff the tofu with grated carrot and bean sprouts.
5. Serve the tofu with the chilli sauce dipping.

Suggestion: You can put the chilli sauce on top of the stuffings for more ommmph, or you can dip it into the sauce for milder taste. The choice is yours!

*Serve 2-4 people

Hot,Sweet and Sour Chilli Crab

There are a few ways to cook crab. We can simply fry, boil, steam or grill them with simple marinades, or cook them with herbs and spices. In Malay cooking, we like to cook our crab with chillies. Some even put coconut milk to add extra smooth texture and flavour to the crabs. Some add a few spoonful of curry paste and curry leaves to give the dish a more kick. There are many ways you can cook or add flavours to your cooking. But today, I will share with you a simple recipe that is easy to make but yet very fulfilling, which we normally eat with rice. Here we go!

Ingredients

1/2 kg crabs
8 fresh red chillies, pounded (can substituted with dry chillies)
5 cloves garlic, pounded
3 tbsp cooking oil
Coriander for garnishing
3 tbsp tomato ketchup
1 tbsp of sugar, or according to taste
Salt, according to taste
1 tbsp soya bean paste
1 cup water
1 tbsp corn flour
1 tsp lime juice
Coriander leaves

Methods

1. Pound garlic and chilli.
2. Heat the oil in a wok, and fry the garlic and chilli till fragrant. Then add in crab and stir-fry for a minute or two.
3. In another bowl, mix the tomato ketchup, salt, sugar, soya bean paste, water and corn flour to make the sauce.
4. Add the sauce mixture to the crabs, and stir well for two minutes. Cover the wok and simmer over high heat for five to seven minutes till the crab shell turns bright red.
5. Remove cover, and add in the lime juice. Garnish with coriander leaves and chilli slices.
6. Serve with rice while still hot.

*Serve 1-2 people

Quick Cooking Tips For Moms On The Go!

Moms out there! Have you ever felt that you do not have enough hands and feet to juggle the day's daily routines! Sending children to school, shopping for groceries, making ready three big meals that must be on the table everyday, cleaning, washing, mopping, and anyhing that comes in between that. By the time we retire, we are too lethargic to even care to eat!

Don't do that anymore! For moms who have limited time to get ready a good meal or would like to try out quick, simple recipes, I have a few suggestions for you. The recipes below are simple and quick to make, a combination of asian and western ingredients that are perfect for a family's meal.

BBQ Chicken Kebabs

Add flavour to barbecued chicken kebabs by marinating them in a Korean-style mix of toasted sesame seeds, sesame oil, a good pinch of sugar, lots of garlic, fresh ginger and some dark soy sauce. Thread the chunks of breast on to kebab sticks, interspersed with whole spring onions, and cook until stickily charred, basting with the marinade during the process.

Tuna Salad

For a summer fish dish, try tuna tartare Caribbean style which, like the Mexican ceviche, uses raw fish ‘cooked’ in citric juices. Buy a thick slice of tuna and chop into very small pieces. Then marinate in lime juice with salt, chopped shallot, green chilli and fresh thyme. Leave for an hour in the fridge, turning once, before serving with a tomato and red onion salad.

Chicken Salad

Egg and herb vinaigrette will liven up a cold chicken salad. Boil two large eggs for 10 minutes while you chop up some fresh tarragon and chives. Beat together some Dijon mustard, salt and pepper, olive oil and white wine vinegar, as for a standard French dressing. Peel and chop the eggs and add them and the herbs to the dressing before pouring over the chicken.

Prawns Peri-Peri and Rice

Prepare peeled prawns in West African peri-peri style by quickly frying with chopped garlic, red chillies and diced fresh tomato. Finish with a squeeze of lime juice and serve with plain, boiled white rice.

Grilled Duck

Slash duck breasts across the fat side and smear with a mixture of honey, powdered ginger, lemon juice and salt. After half an hour, cook on the preheated grill pan, fat side down for 20 minutes - longer if you don’t like your duck pink. Turn in the last five minutes of cooking and leave to stand for another 5 minutes before carving into thick slices.

Grilled Chicken Wings

Marinate chicken wings in olive oil, lemon juice, chopped garlic and paprika for 30 minutes before grilling, until sticky and tinged with brown. Turn several times during the cooking process.

Salmon and Rice

Spice up cooked cold salmon by flaking it and mixing with chopped fresh ginger and spring onion. Add a couple of peeled chopped pears, of a crisp variety. Make a dressing with dark soy sauce, sugar, white wine vinegar and sesame oil, pour over the salmon and fruit and leave to stand for 10 minutes. Top with toasted sesame seeds and eat with boiled rice.

Fried Fish and Rice

Marinate fillets of trout and serve in the Oriental fashion. Mix together some soy sauce, sesame oil, grated fresh ginger, a pinch of sugar and a shake of chilli sauce. Lay the fillets in this mixture for 15 minutes, before quickly frying them in the marinade. Serve with plain boiled rice and a cucumber salad, seasoned with white wine vinegar.

Poached Duck Eggs

The secret to poaching an egg lies in adding plenty of white wine vinegar to the water, which should be at a rolling boil (gently bubbling). The eggs also need to be very fresh; duck eggs work especially well. Simply break them into the water and, once the white has coagulated around the yolk, lift out with a slotted spoon before serving on brown toast.

Home made Veal or Lamb Burgers

Watching rugby calls for meat, but it doesn’t need to be beef. Make your own veal or lamb burgers spiced up with Tabasco, Worcestershire sauce and lots of sea salt and freshly ground pepper. Serve with hamburger rolls and a garnish of gherkins and tomato ketchup.

Roast Chicken and Rice

Liven up chicken thighs in the Turkish style by roasting them in a hot oven with whole garlic cloves and the juice of a couple of fresh pomegranates. Serve with boiled white rice into which you have stirred some dried raisins, and a salad of finely sliced red cabbage, dressed with lemon juice and olive oil.