Spicy Grilled Chicken aka Ayam Percik

Source: Chef Wan

Ingredients:
1 Litre Coconut Cream

1 kg Chicken ~ cleaned & halved lengthwise

2 Lemongrass ~ bruised

½ tsp Turmeric Leaves ~ finely sliced

1 tbsp cumin powder

1 tbsp minced garlic

1 tbsp minced ginger

1 cup water

2 tbsp Tamarind juice ~ with hot water, strain

Salt & sugar to taste

Spice Paste:

10 dried chillies ~ hot water, drain

4 shallots

3 garlic cloves

1” ginger

2 ½“ galangal

1 Lemongrass

10 candlenuts

1 cup water

Directions:

1. Marinade chicken with minced ginger & garlic for 1 hour.
2. Place spice paste in a large pot.  Add in coconut cream & water.   Stir through simmer for 20-30 minutes.
3. Add chicken, lemongrass, cumin powder, turmeric leaves & tamarind juice.   Make certain the chicken is well coated, then season to taste with salt & sugar.   Simmer for 30 minutes, stirring & turning regularly.   Add little water to prevent sticking, but liquid level in the pot should always be as low as possible.
4. Remove chicken from gravy charcoal or oven.  Grill it for 10 minutes, basting frequently with gravy from the pot.   Place grilled chicken on a serving plate.
5. Return pot to the stove & lower the temperature of the remaining gravy to medium-low heat.   Stirring constantly until it thickens.
6. When the gravy is ready, remove from the heat & spoon over chicken.   Garnish as desired with Turmeric leaves & serve immediately.

 

Chicken Coconut, Tomato Paste With Cashewnuts

Source: Chef Wan

Today our breakfast is "Chicken Coconut, Tomato Paste with Cashew Nuts", it's similar to "Ayam Masak Merah". I watched AFC a week ago, hosted by Chef Wan. One of the Chef from Penang Resort demo this marvelous dish....my husband & kids love it! He helps himself a couple of times.....Am going to cook this dish again for our Hari Raya.

Ingredients:
1.5kg chicken (mix with 1 tbsp turmeric powder)

100g ghee

100g cooking oil

450g shallots ~ blend

100g cloves garlic ~ blend

3-4 tbsp chili paste (add more if u want spicy)

2 stalk lemongrass

3 large onion ~ sliced thinly

2 screwpine (daun pandan)

2 cinnamon sticks

6 anise star

6 cloves

6 cardamoms

1 bunch coriander leaves

150g tomato paste

500ml water

250ml coconut cream

100g castor sugar

25g salt

100g cashew nuts

Directions:

1. Mix the chicken with turmeric powder, deep-fried until crisp. Then, set the fried chicken aside.
2. Heat cooking oil & ghee.  Add blended ingredients & chili paste.   Stir fry the ingredients till fragrance.   Then add lemongrass, sliced onions, screwpine leaves, spices & coriander leaves.   Continue stir for a couple of minutes.
3. Add tomato paste, salt, sugar & water.   After that add fried chicken & coconut cream.  Mix well.
4. Simmer the chicken for a few minutes & ended with cashew nuts.   Ready to serve with cooked rice.

Potato Chips Cookies

Ingredients:
2 cup all-purpose flour

250g unsalted butter

1/2 cup castor sugar

1 tsp vanilla essence

2-3 cup Potato Chips ~ crush finely (Any brand will do)

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine butter, sugar & vanilla. Beat till creamy & fluffy. Add potato chips & flour (alternatively). Stir until well blended.
3. Shape into 1-inch balls and place on an ungreased cookie sheet. Dip bottom of drinking glass into sugar and use to slightly flatten balls.
4. Bake for 14-16 minutes, or until slightly brown. Remove to wire rack to cool.

Bubur Lambuk Terengganu

Today menu for our breakfast?? Craving for the mosque porridge but lazy to fetch some as the queue is long awaits especially porridge at Sultan Mosque! So, I decided to make Bubur Lambuk for my kids' lunch.....I opt Daun kunyit & Daun limau as my kids don't like it....I make minced chicken, minced beef & prawns in my bubur lambuk.

Ingredients:
2 cups rice

300g minced meat

150g medium prawn

150g chicken ~ cut cube/bite size

10 shallots ~ sliced thinly

8 clove garlic ~ sliced thinly

2” ginger ~ sliced thinly like a matchstick

250ml coconut cream

2 screwpine leave (tie knot)

½ tbsp white pepper

1 tsp black pepper

Salt to taste

Directions:

1. Cook the rice together with the screwpine leaves like how you prepare your porridge.
2. Once the rice becomes porridge, add in the shallots, garlic & ginger.  Keep stirring for 5-8 minutes on a low fire.
3. Then add in the minced meat, prawn & chicken.  Continue stir till all the meats are cooked.
4. Let it cook for another 5 minutes but keep stirring unless use a non-stick pot.  Add slowly coconut cream & continuously stir.  Add black/white pepper & salt to taste.
5. Lastly, add the chop spring onion & slow cook another 10 minutes.  Serve with fried shallots.

Mee Bakso

I've been craving for mee bakso a couple of months ago.  I told my helper, who is an Indonesia to cook mee bakso for me.  Unfortunately, the bakso she cooked is totally different from what I ate at Batam.....So, I asked around my neighborhood & one of the helpers (Indonesia) gave me the recipe.   Immediately, I asked my helper to go market to get all the ingredients to make this dish.....I prepare lunch for my 2 lovely princesses, as you know, kids are very fussy about what they ate! To my surprise, Allison & Ashley loves it!  They said "Mummy, this is very delicious.  Can you cook this again?"....So sweet!

Ingredients:
1kg yellow noodle

Chye Sim ~ cut

Carrot ~ sliced thinly

500g beef ball

Beef Stock/Soup:

1 Large onion

4-5 clove garlic

2” ginger

1” galangal ~ meshed lightly

1 lemongrass ~ meshed lightly

5 cloves

3-4 cardamom seeds

1 stick cinnamon

1 tsp white pepper

1 tsp black pepper

4 cube beef stock

200ml water

Salt

Chili Sauce:

5-6 bird’s eye

5 clove garlic

1 tbsp sugar

3-5 tbsp sweet soy sauce

1 tbsp lemon juice

Salt

Directions:

1. Blend large onion, garlic & ginger to form a paste.
2. Heat oil, add galangal, lemongrass, cloves, cardamom, cinnamon stick & fry the paste till fragrant.
3. Add beef ball & beef cube & continue stirring.  Then add water & let it boil.  Add white/black pepper & salt to taste & boil for another 3-5 mins.
4. To serve, put the noodle in a big bowl with the vegetables, beef ball & beef soup.  Topping with chili sweet soy sauce.

Blueberry Cornflakes Cookies

I had a box of Blueberry cornflakes & none of my kids wanna eat this....All they prefer is Koko Krunch.  Mmmmm......what should I do with this & it's a waste to throw away.   Sitting in my bedroom, going thru some of my old recipe & I found this blueberry cookies....Love to share this simplicity recipe to all my friends & maybe can bake for Raya cookies.....And guess what????  My kids love this cookies.

Ingredients:
200g castor sugar

250g butter (I used Golden Churn)

300g self-raising flour

2 eggs

150g crush Blueberry Cornflakes (I used Post Brand)

Directions:

1. Beat butter & sugar till white then add eggs & beat again
2. Stir in flour & finally cornflakes.
3. Use teaspoon to scoop onto baking tray with baking paper.
4. Preheat oven at 160 deg. C & bake for 12 mins. (upper & lower fire)

Pineapple Tarts ~ Seashells

Ingredients:
400g sifted plain flour (Used AP Flour)
250g butter (Golden Churn)
2 egg yolks
1 egg white
1/2 tsp salt
1 tsp baking powder

Directions:

1. Rub butter into sifted flour till like crumbs.  Add in eggs & make into dough.
2. Weight the dough each 7g & pineapple ball each 6g.  Put the pineapple ball into the flatten dough & roll into a ball.
3. Put the pineapple pastry ball into any shape mould to shape.  I used shell shape.
4. Brush with 1 egg beaten on the shape tarts.
5. Preheat oven at 180 deg C & bake for about 20 minutes (with upper & lower fire)

This morning I bake pineapple tarts. This small container is for Ashley & Ally's Chinese Tutor & the big container is for Colin & Lauren's school for celebration this Friday.....

Hot Spicy Prawn

Source: Ching-He Huang (Chinese Food Made Easy)

Hubby loves prawns & I've ran out of idea what to cook with this fresh prawn that hubby went market yester in the morning.....Should I cooked Tom Yam seafood? Or something simple but very spicy....mmmm.....So, evening before "buka pusa", I cooked this hot spicy prawns....Give a try.

Ingredients:
4 clove garlic ~ chopped

2” grated ginger

2 fresh red chilies ~ sliced (or 4 chilies for more spicy)

Sauce:

200ml chicken / vegetable stock

1 tbsp soy sauce

1 tbsp Ketchum sauce

1 tbsp plum sugar

1 tbsp cornstarch

Directions:

1. Heat oil, stir fry garlic, red chili & ginger.
2. Add prawn & stir continuously.  Add the stock mixture when prawns about to turn pink.
3. Let simmer then add spring onion & coriander leaves.  Serve hot with rice.

Ultimate Peanut Butter Cookies ~ Anna Olson

Source: Anna Olson

Ingredient:
½ cup unsalted butter

½ cup sugar (-15g)

½ cup brown sugar (-15g)

1 egg

1 tsp vanilla extract

½ cup peanut butter

1 ½ cups all purpose flour

1 tsp baking soda

¼ tsp salt

Directions:

1. Preheat oven at 180 deg. C
2. Cream together butter & sugar until pale & fluffy.
3. Beat in egg & vanilla.  Stir in peanut butter.
4. In a separate bowl, combine flour, b. soda & salt.
5. Add in peanut butter mixture & blend in.
6. Drop by tablespoonfuls onto an ungreased cookie sheet.  Crisscross mark with a floured fork.
7. Bake for 9-11 minutes, until cookies just start to colour around edges.

Mini Oreo Cheese Cake

Filling:
2 packets cream cheese
1 cup sugar
5 large eggs
2 tsp vanilla essence
2 tbsp lemon juice
1 tbsp lemon zest
¼ cup All purpose flour
½ cup sour cream
5 Oreo cookies ~ coarsely choppe for the batter
10 coarsely chopped Oreo cookies for the topping

Crust:
1½ cup Oreo cookie crumbs ~ About 25 Oreo finely chopped
½ cup melted butter
mini cupcake liners

Directions:

1. Mix melted butter with Oreo crumbs & press in the bottom of the mini cupcake liners, set aside.
2. All ingredients must be at room temperature before beginning.  Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar & continue beating cream cheese until mixed well.
4. Add eggs one at a time & continue to beat until blended.
5. Measure the vanilla, lemon juice, lemon zest & flour, pour into cream cheese & egg mixture & beat until smooth.   Add the sour cream & beat again.
6. Stir in the coarsely chopped Oreo cookies with a spoon/spatula.   Pour cream cheese into the mini cupcake & place the nine coarsely chopped Oreo Cookies on top of the cream mixture.
7. Place pan on the top rack & in the middle of a preheated oven at 160 deg C & bake for 20 minutes.
8. After that time, keep oven door open & let the cheese cake stay in the oven for one hour.  Remove from oven & let cool enough to place in the refrigerator for 24 hours.

Cocoa Brownie

Ingredients:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 ¼ cups cocoa, sifted
2 tsp vanilla extract
½ cup flour, sifted
½ tsp kosher salt

Directions:

1. Preheat the oven to 300 degrees F. Butter and flour in an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool

Jelly Barbie Doll aka Agar-agar Barbie Doll

I make this for my friend's daughter b'day last Saturday.  Her daughter saw I bake couple of princess cake & asked me if I can do one for her.  I'm honored & loves the challenge.  So, I decided to do jelly instead.  It take lots of my time but the end result is much satisfying!

Ingredient (A):

15g jelly powder

900ml water

200g sugar

3 pcs pandan leaves

Ingredient (B):

15g jelly powder

900ml water

200g sugar

1 packet coconut powder

Colour:

Red, Green, Yellow, Purple & blue

Directions:

1. Combine (A) in saucepan, stir & bring to boil, leave aside & keep warm
2. Combine (B) in saucepan, stir & bring to boil, keep warm.
3. Measure 100ml of (A), add yellow colour & pour into skirt mould.  When nearly set, lightly roughen surface with fork, pour over 100ml hot (B) with yellow colour added.
4. When surface is nearly set, pour 200ml (A) with blue colour on top, leave till surface is nearly set.  Roughen surface with fork; pour 200ml hot (B) blue jelly.
5. Use the same method followed by 200ml (A) green, 200ml (B) green and 200ml (A) purple, 200ml (B) purple.  Remaining (A) red & (B) red.  Leave to set, chill in fridge.
6. Turn out, insert Barbie doll on top.

Strawberry Cupcake With Strawberry Frosting

Ingredients:
2/3 cup whole fresh or frozen strawberries, thawed

1½  cups all-purpose flour, sifted

1 teaspoon baking powder

¼  teaspoon coarse salt

¼  cup whole milk, room temperature

1 teaspoon pure vanilla extract

½  cup (125g) unsalted butter

1 cup sugar

1 large egg

2 large egg whites

Strawberry Frosting:

½ cup shortening

½ cup butter

Pinch of salt

2 cups confectioner sugar (starch)

½ tsp vanilla

3 tbsp strawberry puree

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
7. In the bowl of an electric mixer, beat together butter, shortening and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Coffee & Walnut Snowballs Cookies

Make 25

Ingredients:
25g icing sugar / powder sugar

55g unsalted butter

80g cake flour

½ tsp instant coffee powder

1/8 tsp salt

1 tsp hot water

15g chopped walnuts (Optional)

15g icing sugar / powder sugar

Directions:

1. Mix hot water with instant coffee powder.  Set aside.
2. Mix unsalted butter, icing sugar & salt.  Pour in the concentrated coffee mixture.  Then add sieved flour & chopped walnut.   Mix everything into dough
3. Shape level tablespoons of dough into 1¼-inch balls.   Place on ungreased baking sheets.
4. Bake in preheated oven at 180 deg C for 20 minutes or until cookies are set & lightly browned.   Remove from oven.   Sift icing sugar over hot cookies on baking sheets.
5. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.   Sprinkle with additional powdered sugar, if desired.
6. Store the cookies in airtight container.

Udon With Black Pepper Beef

Ingredients:
200g Beef ~ cut slices

50g Green capsicum ~ cut thick shreds

2 red chilies ~ cut thick shreds

1 onion ~ cut thick shreds

20g cabbage heart (chye sim) or celery

1 tbsp minced garlic

1 tbsp black pepper (or 3 tbsp for more spicy)

200g udon noodle

Marinade:

1 tsp salt

½ tsp sugar

½ tsp pepper

1 tbsp corn flour

Seasonings:

2 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp dark soy sauce

1 tsp sugar

2 tbsp tomato sauce

1 tbsp chilli sauce

1 tsp pepper

Directions:

1. Marinate beef & set aside for 30 minutes.
2. Heat up a pan, quick fry beef in oil, remove & drain.
3. Heat up 2 tbsp of oil, fry minced garlic & black pepper till fragrant.  Add in green capsicum, chai sim or celery & udon.  Stir evenly & add seasonings & stir evenly.

Spicy Fried Chicken aka Ayam Goreng Berempah

I've been searching on the web for KFC chicken recipe but none I come across have an authentic recipe.  I decided to create my own recipe (Note: almost every day my families have been eating fried chicken to experiment which is the best recipe).  My hubby told me this recipe is for the best & told me to keep this recipe for future use.

So here I am to share this with you.....

Ingredients:
10-15 pieces Chicken Wing

1 egg

Salt

Oil for frying

Blended:

2” ginger

2” fresh turmeric

4 cloves garlic

4 dried chilies ~ deseeded

2 tsp coriander seed ~ roasted

1 tsp fennel seed ~ roasted

Batter:

100g Rice Flour

2 tsp baking powder

½ tsp salt

1 tsp cooking oil

120ml fresh milk

Directions:

1. Combine chicken with blended ingredients & egg.  Marinate for 1-2 hours
2. Combine rice flour, baking powder, salt & milk.  Stir batter till it is free of lumps & add oil to mix just prior to the deep-frying process.
3. Heat oil in a wok on medium.  Dip the chicken into the batter to coat well & shake off the excess batter.  Gently lower into the hot oil to fry till golden.

 

Scone / Biscuits

This morning, when I wanted to have my breakfast, I realised that I ran out of bread....!  Look into my pantry & I decided to make English scone.  My hubby loves scone & he had it with raspburry.

Ingredients:
2½ cup all-purpose flour

2½ tsp baking powder

1 tbsp castor sugar

½ tsp salt

113g cold unsalted butter ~ cut into small cubes

¾ cup milk

1 whole egg ~ lightly beaten

Topping:

1 whole egg ~ lightly beat with 1 tbsp milk

Directions:

1. Preheat oven at 180 deg. C (or 160 deg. C for the top)
2. In a large mixing bowl, sift together flour, baking powder, salt & sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use fingertips). Add the milk & slightly beaten egg & stir until just combined.  (The texture should be sticky, moist & lumpy.)
3. Place mixture on a lightly floured surface & knead the dough gently until it comes together & is smooth dough
4. Roll out dough to ½” (1.25 cm) thickness. Cut out dough with a lightly floured round cookie cutter.  Place on prepared baking sheet & brush the tops with the beaten egg & milk mixture & bake for about 10 - 15 minutes or until the tops are golden brown & a toothpick inserted in the center of the scone comes out clean. Remove from oven & place on a wire rack.  Serve warm with butter.

Avocado / Alpokat Juice Drink

Ingredients:
5 tbsp sugar
5 tbsp water
2 Avocado
½ cup cold milk
Hershey’s syrup (Chocolate)
½ cup crushed ice

Directions:

1. Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
2. Stir until clear.
3. Remove from heat and let cool.
4. Spoon out avocado pulp and place in blender.  Add syrup and cold milk, blend the mixture well.
5. Divide between 2 tall glasses.  Top each serving with Hershey’s syrup chocolate & crushed ice.

Kuih Cap aka Print Cookies

Ingredients:
100g Rice Flour

240g Plain Flour

400ml Coconut cream

170g sugar

150ml water

2 eggs

Salt

Directions:

1. In a big bowl, mix together coconut milk, sugar, eggs & water.  Whisk the mixture till the sugar dissolve.
2. Sift the rice & plain flour together.   Add the sifted flour into the coconut mixture to smooth batter.
3. Heat oil for frying in a wok.  Dip the mould shape in the heated oil for a second, then dip the mould into the batter n back to oil.  Shake the mould gently n fry till golden crispy.