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.

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)

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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 :)

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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.
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Chinese Laughing Dumplings (笑口棗) click here for recipe