Borsófőzelék , a dish of peas

A dish of peas, that's the result I got from the translator. This dish can be served as a starter or eaten as main meal together with meat fillets. I've always love anything-peas, so it's no surprise that this dish is one of my fave. Hungarian dishes. It's great especially on cold autumn and winter days...I simply eat them with bread, delicious :)

The translated recipe is as follows :-

Ingredients

300gm green peas (fresh or frozen)

Oil , for sauté

Salt, to taste

Marjoram , a pinch

2 - 3 Tbsp of Sugar or sweetener (you may adjust to taste)

Milk , enough to cover peas

3 Tbsp flour, as thickener (you may adjust to taste, although I find the result thicker than the ones I usually have)

Parseley, finely chopped


Method

1) Heat a little oil on a sauce pan, add green peas and cook for 5-6 mins.

2) Next add salt, marjoram and sugar to the green peas, and stir a little. Pour in the milk enough to cover peas.

3) Mix flour with a little milk and put aside. When peas are soft, stir in the flour mixture. Stir it for a few minutes and remove from heat.

4) Finally add finely chopped parsley before serving.

Moist chocolate Cake

M M mmmmm..the taste does live up to the name - moist! The recipe made me 3 small alum. foil trays and I alone finisehd 3/4 of a tray..help, someone please hide it

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My normal practice whenever baking a cake is reduce the qty. of sugar stated, but somehow for this one I followed to the T and the sweetness was balanced with the after taste of cocoa / coffee...simply perfect!!

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Head over to Pusiva's for the recipe.

To cook list

Ah...just got my daily dosage of food blogs surfing...mmmm, seriously making me hungry - torture! At the same time I printed recipes that I have bookmarked over the past few weeks. Boy, a big stack of recipes infront of me now...

Steamed caramel cupcakes by Pusiva
Tagine of chicken and Lemon by Vanilla Garlic
Sweetened condensed milk custard by Tecnicolor Kitchen
Dutch baby pancake by ChickyEgg
Sour Cream Chocolate Chip cookies by Gilly
Hungarian Chicken Paprikash version by Simply Recipe
Chicken with Basil sauce by world wide school
Rosemary Apricot Pork Tenderloin by Milky Way Diner
Buttermilk Fried Chicken by Simply Recipe
Mama Rita's Peach Cobbler by Delicious Days
Churros by A daily obession
Bail chicken in Coconut curry sauce by Simply Recipe
Mashed potatoes, Oriya Style byy One Hot Stove
Oven Roasted Tomatoes by Exclusively Food
Devil's food cup cakes by Baking bites
Hungarian Goulash by June Meyer

The above hasn't even include some Kosher recipes which need to be translated..Phew!
Oh, can you figure by now that I love all-things baked, fried, spicy and with basil ? ;)

Too lazy to put up the links, will do so when and if the results are posted here.

Recipe : Coconut Cardamom Burfi

Currently I'm hooked on the Food Safari. Have you watch any?

That was where I learned about this yummy Indian (or is it Sikh?) sweets. Only 4 ingredients are needed. Since I do not have cardamon in storage, I've substitute with equal parts of ground cinnamon and grated nutmeg. As Maeve commented they're very addictive!!

You can watch step by step video here.

I'd better jot down the ingredients here, in case they remove the video later on.

Burfi

Ingredients :-

250gm Desiccated coconut (50gm for rolling in the end)

375gm Sweetened condensed milk

Dash of ground cardamon (sub. with equal parts of cinnamon & grated nutmeg)

Handful of pistachios (roughly grounded)

Method

1) In a bowl, mix 200gm of desiccated coconut, sweetened condensed milk, dash of cardomon and handful of roughly grounded pistachio well.

2) In a non-stick pan, heat the mixture gentally for about 10 mins.

3) Roll the heated mixture into balls and roll on remaining desiccated coconuts.

4) Chill in fridge for about 30 mins. before serving.

Steamed Banana Cake

Or it's known as Apam Pisang in Malay.

Have been baking for the past few Saturdays namely carrot, marble cake, and peach muffins , although the cakes/muffins turned out to be fine, they were forgettable; that's why I ain't too excited to post them up.

Anyway, this week I decided on something simpler and of course, it impressed me the most :) ..I can't get enough of it!

Please do try out this wonderful recipe from Zu's Kitchen.

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).
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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.

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.