Saturday, July 14, 2007

Roti Canai (prata)



Reading WokandSpoon's review on the roti canai recipe ignite my crave for this popular Malaysian breakfast (or lunch or dinner - you can find it 24/7 at any Indian muslim stalls).
.
The outcome this time round is definitely encouraging than my first (recipe from Amy Beh; which was tough and flourry). Tastewise, it's near to the original. Texture wise, I should certainly practice and improve the kneading technique on the remaining 3 dough in the fridge. Compare mine with this, not bad right?

Best eaten with your favourite curries or dhal.

Monday, July 09, 2007

Fish head noodles 魚頭米


I hardly ordered this at hawker stall back home. - not more than 10 occasions in my entire life! Though I like the taste, I rarely crave for it. The strangest tins was that I requested my sis to source for the recipe the first thing I arrived here. In fact this was the second malaysian recipe that I tried out in my kitchen. Right now it's one of our fave. soup recipes, wholesome and comforting.. just reminding me of home.
Verdict : Even with some ingredients substituted, I dare say the taste is quite near to the original.



Fish head Noodles
(Serves 3-4person)

Ingredients:
1kg fish head (cut into pieces and seasoned with salt & pepper) *used frozen fish meat instead
100g young ginger slice thinly
150g rice vermicelli (soak in water till soft before blanching) *used angel hair pasta or spaghetti

(A)
3-4 tomatoes(sliced)
150g salted cabbage (Ham choi) shredded and soak in water for 20 minutes *sub. with Hungarian pickled cabbaged added (soaked) with salt

(B)
1/2tsp pepper
1 sachet ikan bilis granules *sub. with Hungarian fish stock granules or plain chicken stock
1 litre hot water
salt to taste
100ml evaporated milk *sub. with UHT milk / full cream

A few stalk chinese parsely & spring onion for garnishing

Method
Blanch rice vermicelli in hot water until soft.
Deep fried fish head pieces until golden brown and crispy.
In a clean wok, add 2 tbsp oil fry young ginger until it's fragrant ;add (A)&(B) allow to simmer. Add fish head and cook rice vermicelli for 5 minutes when boiling, pour in evaporated milk. Garnish and serve immediately.

Monday, July 02, 2007

Hungarian Vegetable Stew (Lecsó)


Lunch today - the Lecsó. After nearly 3 years residing in Hungary, this is only my 3rd time round cooking this refreshing dish *blush* Truth is I get nervous when preparing Hungarian dishes 'cos of the expectation and comparison. So, this is the only Hungarian dish that I "mastered" (without the need to refer to the recipe). In my opinion, this stew definitely outshines the internationally famous gulyás (goulash)
.
The base or basic ingredients for Lecsó are tomatoes, onions and sweet paprika. Today I've included hard boiled eggs in the stew which tasted well together and finally, they're great with crusty bread :)
.
The following recipe was extracted from the internet loooong time ago (sorry, i've lost the link) .


LECSÓ (pronounced - Lecho)
with sausage
serves 6

INGREDIENTS:
5 large onions (cut them into half and slice them)
6 large cubanell or european style of green peppers (sliced into rings)(Do not use green bell peppers they have a bitter flavor.)
4 large very ripe tomatoes peeled and diced. If the skin is hard to peel put them into hot water for a minutes, then try it again.
150g. of bacon (cut into cubes)
250g. of smoked sausage (cut into rings)
1 Tbs. of tomatoe puree
1.1/2 tsp. salt
1/4 tsp. grated black pepper
1.1/2 Tbs. of sugar
1.1/2 Tbs. of paprika

METHOD
Fry the bacon cubes medium brown in a large frying pan. If you didn't get enough fat add a few Tbs. of oil. Sprinkle with the paprika and add the sliced onions. Cook it for 2 minutes and throw all the ingrediens and spices into the pan. Cook it for 1/2 hour with occasional stiring.Taste to see if more salt or sugar is needed.

Chinese Laughing Dumplings (笑口棗)




Don't they look mouth-watering? Thanks Do what I like for sharing this wonderful recipe. Taste wise is as good as the ones I usually get during dim sum breakfast or sunday market..light, crunchy on the outside, soft inside with a hint of sweetness!

Only thing to be aware of is the temprature of the oil when frying the dumplings. Do ensure oil is not too hot or dumplings and sesame seeds would burnt rather quickly.
.

Chinese Laughing Dumplings (笑口棗) click here for recipe

Sunday, July 01, 2007

Peanut cookies




Lately, all I could think about is food!! It doesnt help that there're so many food blogs offering easy recipes. Like this peanut cookies, preparation took me about 30 mins. only.
The first batch was burnt but guess what? I ate the not-too-burnt ones and I'm hooked! So, I baked it again the next day since it's doesnt require too many ingredients and its ready in a jiffy.

.
Verdict : One by one they melt in the mouth..oh, very addictive! You should really try it :)
.
Note : First trial the cookies weren't sweet enough. So, i've increased to 1/3 cup of sugar following the recipe of the link below
.
Peanuts cookies click here for recipe
source : Little corner of mine


(A)
1 1/3 cup unbleached all-purpose flour/ plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
(B)
1/4 cup sugar (or icing sugar for more melt in the mouth texture)
80g ground coarsed roasted/toasted peanuts
(C)
1/3 cup + 2 Tbp. canola oil

1 egg, beaten for egg wash

Method:

1. Sift (A) into a bowl.
2. Add (B), mix well.
3. Add (C), stir with a fork, the mixture will be crumbly.
4. Use your hands, scoop up the mixture and press it into balls. Place on parchment paper lined cookie sheet.
5. Glaze the peanut cookies with egg wash.
6. Bake at preheated 350'F oven for 20 minutes. 

Saturday, July 14, 2007

Roti Canai (prata)



Reading WokandSpoon's review on the roti canai recipe ignite my crave for this popular Malaysian breakfast (or lunch or dinner - you can find it 24/7 at any Indian muslim stalls).
.
The outcome this time round is definitely encouraging than my first (recipe from Amy Beh; which was tough and flourry). Tastewise, it's near to the original. Texture wise, I should certainly practice and improve the kneading technique on the remaining 3 dough in the fridge. Compare mine with this, not bad right?

Best eaten with your favourite curries or dhal.

Monday, July 09, 2007

Fish head noodles 魚頭米


I hardly ordered this at hawker stall back home. - not more than 10 occasions in my entire life! Though I like the taste, I rarely crave for it. The strangest tins was that I requested my sis to source for the recipe the first thing I arrived here. In fact this was the second malaysian recipe that I tried out in my kitchen. Right now it's one of our fave. soup recipes, wholesome and comforting.. just reminding me of home.
Verdict : Even with some ingredients substituted, I dare say the taste is quite near to the original.



Fish head Noodles
(Serves 3-4person)

Ingredients:
1kg fish head (cut into pieces and seasoned with salt & pepper) *used frozen fish meat instead
100g young ginger slice thinly
150g rice vermicelli (soak in water till soft before blanching) *used angel hair pasta or spaghetti

(A)
3-4 tomatoes(sliced)
150g salted cabbage (Ham choi) shredded and soak in water for 20 minutes *sub. with Hungarian pickled cabbaged added (soaked) with salt

(B)
1/2tsp pepper
1 sachet ikan bilis granules *sub. with Hungarian fish stock granules or plain chicken stock
1 litre hot water
salt to taste
100ml evaporated milk *sub. with UHT milk / full cream

A few stalk chinese parsely & spring onion for garnishing

Method
Blanch rice vermicelli in hot water until soft.
Deep fried fish head pieces until golden brown and crispy.
In a clean wok, add 2 tbsp oil fry young ginger until it's fragrant ;add (A)&(B) allow to simmer. Add fish head and cook rice vermicelli for 5 minutes when boiling, pour in evaporated milk. Garnish and serve immediately.

Monday, July 02, 2007

Hungarian Vegetable Stew (Lecsó)


Lunch today - the Lecsó. After nearly 3 years residing in Hungary, this is only my 3rd time round cooking this refreshing dish *blush* Truth is I get nervous when preparing Hungarian dishes 'cos of the expectation and comparison. So, this is the only Hungarian dish that I "mastered" (without the need to refer to the recipe). In my opinion, this stew definitely outshines the internationally famous gulyás (goulash)
.
The base or basic ingredients for Lecsó are tomatoes, onions and sweet paprika. Today I've included hard boiled eggs in the stew which tasted well together and finally, they're great with crusty bread :)
.
The following recipe was extracted from the internet loooong time ago (sorry, i've lost the link) .


LECSÓ (pronounced - Lecho)
with sausage
serves 6

INGREDIENTS:
5 large onions (cut them into half and slice them)
6 large cubanell or european style of green peppers (sliced into rings)(Do not use green bell peppers they have a bitter flavor.)
4 large very ripe tomatoes peeled and diced. If the skin is hard to peel put them into hot water for a minutes, then try it again.
150g. of bacon (cut into cubes)
250g. of smoked sausage (cut into rings)
1 Tbs. of tomatoe puree
1.1/2 tsp. salt
1/4 tsp. grated black pepper
1.1/2 Tbs. of sugar
1.1/2 Tbs. of paprika

METHOD
Fry the bacon cubes medium brown in a large frying pan. If you didn't get enough fat add a few Tbs. of oil. Sprinkle with the paprika and add the sliced onions. Cook it for 2 minutes and throw all the ingrediens and spices into the pan. Cook it for 1/2 hour with occasional stiring.Taste to see if more salt or sugar is needed.

Chinese Laughing Dumplings (笑口棗)




Don't they look mouth-watering? Thanks Do what I like for sharing this wonderful recipe. Taste wise is as good as the ones I usually get during dim sum breakfast or sunday market..light, crunchy on the outside, soft inside with a hint of sweetness!

Only thing to be aware of is the temprature of the oil when frying the dumplings. Do ensure oil is not too hot or dumplings and sesame seeds would burnt rather quickly.
.

Chinese Laughing Dumplings (笑口棗) click here for recipe

Sunday, July 01, 2007

Peanut cookies




Lately, all I could think about is food!! It doesnt help that there're so many food blogs offering easy recipes. Like this peanut cookies, preparation took me about 30 mins. only.
The first batch was burnt but guess what? I ate the not-too-burnt ones and I'm hooked! So, I baked it again the next day since it's doesnt require too many ingredients and its ready in a jiffy.

.
Verdict : One by one they melt in the mouth..oh, very addictive! You should really try it :)
.
Note : First trial the cookies weren't sweet enough. So, i've increased to 1/3 cup of sugar following the recipe of the link below
.
Peanuts cookies click here for recipe
source : Little corner of mine


(A)
1 1/3 cup unbleached all-purpose flour/ plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
(B)
1/4 cup sugar (or icing sugar for more melt in the mouth texture)
80g ground coarsed roasted/toasted peanuts
(C)
1/3 cup + 2 Tbp. canola oil

1 egg, beaten for egg wash

Method:

1. Sift (A) into a bowl.
2. Add (B), mix well.
3. Add (C), stir with a fork, the mixture will be crumbly.
4. Use your hands, scoop up the mixture and press it into balls. Place on parchment paper lined cookie sheet.
5. Glaze the peanut cookies with egg wash.
6. Bake at preheated 350'F oven for 20 minutes.