Steamed Fish With Hot Peanut Oil

Steamed fish with hot peanut oil known as Cantonese style steamed fish is a popular steamed fish usually served in restaurants or in Chinese wedding banquet to go with white rice. You can come across of this simple steamed fish on most of Chinese family's dinner table too. Its so simple that you can prepare them at the comfort of your home without visiting a posh restaurant to taste them. Using a whole fish is a must in a steamed fish recepi but a good white flesh fish fillet will be a good choice as well. Tilapia and silver pomfret is my ideal choice whereas some prefer red snapper for the steam.

The fish was steamed with generous amount of fresh ginger and scallions that lends a beautiful aroma and flavor. The julienned carrot adds texture to the delicious fish. Some prefer to drizzle the soy sauce mixture after steaming their fish just before drizzling the hot oil but, i prefer to steam my fish with the sauce so that the flavor will steam into the fish for a great taste.

Ingredients

2 medium silver Pomfret or Tilapia
1 small carrot, julienned
2 inches fresh ginger,julienned
2 small bunches of cilantro,roughly chopped
4 sprig scallions,julienned
3 tbsp dark soy sauce
3 tbsp light soy sauce
4 tbsp water
1/8 tsp sugar
Salt to taste
4 tbsp peanut oil


Methods

In a small bowl combine the dark soy sauce,light soy sauce,sugar,salt and water. Mix well and keep aside.

Fill an inch of water in a steamer, and bring it to a boil. Meanwhile, place the fish in a plate and layer half of the the julienned carrot,fresh ginger and scallions. Top the fish with remaining of the julienned vegetables.

Drizzle the fish with the prepared soy sauce mixture. Cover and steam the fish for about 10 minutes.

Turn of the heat and remove the fish immediately from the steamer.

Heat peanut oil in a saucepan over a medium high heat. Once the oil smoking hot, drizzle the hot oil on the steamed fish.

Garnish with cilantro.

Serve with plain white rice.

Pineapple Jam Tart

Pineapple jam tart is my all time family favourite cookies and i guess for many Malaysians as well. Be it on special occasions or just for a tea time snacks we all love this crumbly, melt in mouth. pineapple jam tart. Eventhough, ready made pineapple jam filling readily available in most baking stores, i prefer to make my own pineapple filling. No added preservatives or colouring goes into my filling which ensure me the freshness and safeness of home made product. In  making pineapple jam tart the pastry is another important part to be considered. A super flaky,crumbly,buttery pastry is what makes a good delicious rich pineapple tarts that most Malaysians crave for. The corn flour  and cold butter gives you that much sought crumble and melt in mouth texture to the pastry.

The moist and slightly sweet and juicy homemade pineapple jam compliment the buttery pastry well. This is a open faced pineapple jam tart recipe one of the many way to prepare the classic tart which you may come across in many olden Chinese bakeries those days. Nowadays, the delicious pineapple tart comes in many shapes to attract their new age customers yet, i do still prefer the classic way when it comes to my pineapple tart. Good to go with a hot cup of tea.

Ingredients

For The Pineapple Jam

2 cups fresh pineapple, peeled,cored and shredded
2 inch cinnamon stick
1 egg,beaten
1 1/2 cups fine white sugar
2 cloves
1 star anise
1 tbsp lime juice

For Pastry

1 1/2 cups all purpose flour
2 tbsp corn flour
10 tbsp cold butter
1 egg yolk,beaten
2 tbsp cold water
1/2 tsp salt


Methods

For The Pineapple Jam

In a saucepan, add all the ingredients mentioned under "For The Pineapple Jam'

Bring to a boil and reduce heat to medium low. Simmer for 30 minutes by stirring occasionally until the sauce thickens

Remove from heat and cool the filling completely

For The Pastry

In a large bowl, sieve all purpose flour,corn flour and salt.

Rub in the cold butter into the sifted flour to resemble coarse crumbs

Add the beaten egg yolk and water. Mix the till combined.  Do not over mixed.

Shape dough into a disk and cover with cling wrap. Refrigerate for 40-35 minutes.

Dust a clean working surface with little flour and using a rolling pin, roll out the dough to a 1/4 inch thick.

Cut out the dough using a pineapple jam cookie cutter. Place the cookies onto a baking pan lined with parchment paper.

Put a spoonful of the prepared pineapple jam in the centre of each cookies.

Brush the cookies with beaten egg.

Bake for 20-25 minutes or until golden.


Cool on baking sheet for 4 minutes before transferring onto a cooling rack to cool completely

Store in an airtight container.

Notes

• You can use a 2 inch fluted cookie cutter if the special pineapple jam cookie cutter not available in your nearby stores. 

Masala Egg Dum Briyani

This is the first time i'm making masala egg dum briyani and i shall say it was a great success. With much expectation, i brave myself to give the briyani a try and was immensely thrilled over the superb tasty briyani. I made the fluffy delicious briyani for a special Sunday lunch and it was a hit on our dining table.

The briyani was fluffy and grainy...thanks to the basmati rice. The briyani was packed with aromatic spices which lends a beautiful flavor to the grains. Made rich with ghee and curd which stabilise the spiciness in the dish.  The masala coated eggs compliment the briyani in such a way that no one can resist. If you notice, i didn't use briyani masala powder in my egg dum briyani mainly because all the spices used in the dish is what you can find in store bought briyani masala. It feels good to make briyani from scratch and by knowing what goes into your homemade briyani.

Ingredients

For The Rice

4 cups Basmati rice
3 tbsp ghee
1 bay leaf
1/2 inch cinnamon stick
2 cardamom pods
2 cloves
Salt as needed

For The Eggs

3 boiled eggs, scored
1 tsp besan flour
1/2 tsp red chilli powder
Little water
Salt needed
1-1/2 tsp oil

For Seasoning

1 large onion,sliced
3/4 cup fried onions
4 tbsp curd
1 1/2 tsp ginger garlic paste
10-12 cashew nuts
1 tbsp chopped coriander leaves
1/3 cup chopped mint leaves
2 green chillies,slitted
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp chilly powder
1/2 tsp black cumin seeds
2 black cardamom pod
1 tsp javeri mace/kadal pasi
1/2 inch cinnamon stick
2 cloves
1 tsp coriander powder
2 tsp ghee
2 tbsp oil

For Garnishing

1 tsp ghee
1/3 cup chopped coriander leaves
1/3 cup chopped mint leaves
1 tbsp fried onions
4 strands saffron
1 tbsp milk


Methods

For  The Rice

Wash and soak basmati rice in water for 30 minutes. Drain and keep aside

In large pot, over a medium flame heat ghee. Add the cumin,cloves,cinnamon stick,bay leaves and cardamom. Saute till fragrant.

Add 5-6 cups of water and salt. Once the water starts boiling, add the drained basmati rice and mix well. Cover and cook in high heat till the rice are 60% done.

Remove from heat and drained the water immediately.

For The Eggs

In a bowl, add the besan flour,salt and red chilly powder. Add little water to make a thick paste.

In a pan, heat oil and fry the masala coated eggs for 1-2 minutes. Remove from heat and keep aside.

For The Seasoning

Heat ghee and oil in a heavy bottomed pan, add the cloves,cardamom,cumin,cinnamon stick,javeri mace and cashews. Once splutter, add the sliced onion and fry till golden. Saute ginger garlic paste till the raw smell leaves.

Add the coriander powder, turmeric powder,chilly powder,garam masala powder and salt. Mix well.

Add the curd and cook till oil separates. Transfer 3/4 of the mixture to another bowl.

For The Layering

Soak the saffron in 1 tbsp milk. Keep aside.

Top 1/2 cooked basmati rice on the remaining 3/4 masala mixture in the pot. Sprinkle with 1/2 of fried onions,chopped mint leaves and coriander leaves.

Repeat the layers until you are done with all the rice and masala.

Add in the fried masala eggs, drizzle with saffron soaked milk.

Heat a tawa on a low heat and place the prepared briyani pot on top. Cover and add weight by placing heavy object such as stone morsel or a brick.

Cook for 15-20 minutes. Remove from heat and let the steam to settle down for at least 8-10 minutes.

Fluff the rice with fork.

Serve hot with eggplant ghostu and raita.

Mango Shrikand

It's a mango season here in Malaysia and i'm over excited. I bought mangoes almost alternate days and my fridge are too full to store for another bag full of mangoes. My kids are bored with eating fresh mangoes everyday and that put mom to crack her head what to do next with all those golden mangoes. That's when mango shrikand trigger me. Absolutely rich and creamy Indian dessert perfect to beat the summer heat.

This no cook mango shrikand is absolutely divine and loaded with goodness of mangoes and yogurt. A guilt free dessert for all those weight watchers and furthermore, its easy peasy to dish out. Some mango shrikand recipes call for the usage of saffron but, i prefer the ultimate flavor of mango in mine thus, i omitted saffron in my preparation. Sometimes, instead of using hung curd for my shrikand, i opt for a shortcut method by using the thick and creamy plain Greek yogurt which, works wonder. The traditional way of preparing mango shrikand is, to mix well the curd and pureed mango mixture. This time around i decided to layer them instead. You can easily mix them just before consuming or dig your spoon till the bottom of the serving glass and enjoy the layer of two different flavor of sweet mango and the chilled creamy yogurt. Do try the recipe and enjoy the wholesome goodness of summer.

Ingredients

1/2 cup hung curd
2 tbsp granulated white sugar
1/4 cup mango pulp
Dash of cardamom powder

Garnishing

Cubed mango pulps


Methods

In a blender, puree the mango without adding water.

Hung the curd in a muslin cloth for 30 minutes making sure all the water are completely drained.

Transfer the thick curd into a medium bowl and whisk.

In another bowl, add the pureed mango,sugar and cardamom powder.

Scoop the whisked curd into a serving glass and top with pureed mango mixture.

Garnish with cubed mango pulps.

Refrigerate for an hour

Serve chill


Notes

Adjust sugar according to your preference

If using Greek yogurt, hangging the yogurt in muslin cloth is not necessary as the Greek yogurt are thick enough to use straight from the tub.

If adding saffron, crushed the saffron and add them in the pureed mango mixture.

Instead of topping the curd with pureed mango, you can mix them with the curd which is a more traditional way of preparing mango shrikand.

Chopped mixed nuts such as almonds and pistachios can be used for garnishing as well

Bread Rasmalai

This is one of the easiest rasmalai recipe i came across recently.This milk based Indian sweets are too good to resist. This rich and creamy dessert is an ideal way to finish off your weekdays or weekend lunch. I prefer to slightly toast my bread with ghee for the beautiful aroma and flour. You can omit the step if you are not a fan of ghee. I usually make a quite large portion of the rabri and store in the fridge and enjoy them on my breakfast toast or waffle. The rabri will stay good for 3-4 days in a fridge. Overall, bread rasmalai is a quick fix for any desperate sweet tooth out there

Ingredients

4 slices white bread
2 tbsp condensed milk
2 cups whole milk
1/4 cup granulated white sugar
2 tbsp tsp ghee
3-4 strands saffron
1/4 tsp cardamom powder
2 tbsp chopped nuts(almonds and pistachios)


Methods

Cut off the brown edges of the white bread. You can use cookie cutter to cut off the white part

Melt ghee in a non stick pan, fry the chopped nuts. On the same frying pan, fry bread with the remaining ghee until golden approximately 20-25 seconds on each side.

In a wide heavy bottomed vessel, bring the milk and condensed milk to a boil. Reduce flame to medium and keep stirring until the milk reduced to half of the original quantity.

Soak saffron in a small bowl with 1 tbsp warm milk. Add the saffron milk into the reduced milk and. Stir. Add the granulated white sugar and continue to stir. This is call rabri.

Reduce heat to medium-low and keep stirring till the milk thickens. Add the cardamom powder and stir.

Remove from heat. Let it to cool completely and refrigerate.

Just before serving, arrange the ghee toasted bread on a serving plate and drizzle a generous amount of rabri and sprinkle with fry nuts


Notes

• Spoon the rabri over the bread just before serving to avoid the bread from becoming soggy.

Chocolate Milk Shake

I'm sharing a recipe for a delicious,easy,quick and luscious chocolate milkshake that you can't get enough. Absolutely kids favourite beverage (and adults too. Creamy and rich chocolate shale that you can prepare in less than 5 minutes. This is what i need on a sunny day to keep me on my feet.

Ingredients

 4 scoops chocolate ice cream of your choice
1/2 cup whole milk
2 tbsp chocolate syrup

Toppings

1 scoop of vanilla ice cream
Chocolate chips

Methods

In a blender, add the chocolate ice cream,milk and chocolate syrup.

Blend all the ingredients together for 1 minute.

Pour into a serving glass and top with a scoop of vanilla ice cream and garnish with chocolate chips

Enjoy immediately

Mandazi (East Afircan Doughnut)

Crunchy on the outside and soft on the side is what Mandazi aka East African style doughnut is all about. Bursting with flavour on every bite. This is one of the easiest doughnut recipe i came across. Believe me in just 15 minutes your delicious sugar coated doughnut is ready. If you are not a fan of sugar coated doughnut, simply opt out the sugar tossing but i'm sure you don't want to miss the beautiful aroma of spices in your hot piping doughnut.

Generously coated with sugar sprinkled with cinnamon,nutmeg and cardamom this beautiful drop doughnuts are best to enjoy with a good cup of hot coffee. Mandazi is a well known fried bread with a spicy note of flavor, which explain the use of all those aromatic sugar spices. Oh! my kitchen smells divine with the hint of cinnamon,cardamom and nutmeg.This delicious doughnuts can be made as party food to impress your guest and ideal for a afternoon snack as well.

Ingredients

2 1/4 cups all purpose flour
3 large eggs, room temperature
1/2 cup whole milk
1/4 cup melted butter
2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 tsp salt
Oil for deep frying

For Sugar Coating

1/2 cup granulated white sugar
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp cardamom powder

Methods

In a medium bowl, mix well all the ingredients listed under "For Sugar Coating".  Keep aside

In another large bowl, sieve flour,baking powder and salt.

Stir in the eggs,milk,melted butter and vanilla extract. Stir well to combined.

In a large frying pan, heat oil for deep frying on medium heat until oil is 375 degrees.

By using 2 tablespoons, shape the batter into small balls and drop them into the hot oil.

Fry for 1 1/2 to 2 minutes on both sides. Once the doughnuts golden in colour, use a slotted spoon to remove them from the oil and place on kitchen napkins to drain out excess oil.

Toss the doughnuts in the prepared sugar spice mix.

Serve hot or warm

Chelsea Loaf

When it comes to baking, i'm a great fan of  well known pastry chef Anna Olson. I don't remember missing any of her baking show on tv. Every Friday, i'll be rushing home only to sit infront of my tv to catch her episode back to back. When it comes to baking, no one does it better than Anna (solely my personal view). That is how i came across of this gorgeous looking Chelsea loaf featured in one of her sticky bun episode. I instantly impressed with the techniques of cutting and folding involved. I watch closely, and managed to understand her techniques.

This beautiful Chelsea loaf loaded with goodness of dried currants,glaced cherries and mixed peels. Generously filled with creamed butter that adds richness to the soft and fluffy loaf. Slice and reveal the beautiful interior to impress your guest. I shall admit mine doesn't look as good as Anna's but i'm 100% satisfied with the outcome by taste and look of this delicious home baked Chelsea loaf. Afterall, this loaf is an adaption from "Bake With Anna Olson" and i cannot go wrong with that. Baked to golden and good to go with a cup of tea.

Ingredients

3 1/2 cups all purpose flour
1 1/4 cups semi-skimmed milk, just above body temperature
2 1/4 tsp instant dry yeast
1 large egg, room temperature
1/4 cup unsalted butter
1/4 cup granulated white sugar
3/4 tsp salt

For The Filling

1/2 cup mixed diced peels
2/3 cup dried currants
1/2 cup chopped glaced cherries
1/2 cup unsalted butter
1/3 cup granulated white sugar
1/3 cup light brown sugar
1 tbsp lemon juice
1 tbsp vanilla extract
1 tbsp grated orange zest

For The Glaze

1 tbsp unsalted butter
1/3 cup granulated white sugar
2 tbsp water


Methods

For The Dough

In a stand mixer fitted with hook attachment, combine all the ingredients listed under "For The Dough" and blend well for about 3 minutes. If kneading by hand, combine all the ingredients on a clean working surface, and knead for about 5 minutes. Transfer the dough into a greased big bowl and cover with cling wrap. Place the bowl in a warm place for the dough to double in size approximately 90 minutes to 2 hours.

For The Filling

In a bowl, combine chopped cherries,dried currants and peel. Mix well.

In another bowl, cream butter and sugar until well combined. Beat in grated lemon zest,lemon juice and vanilla.

Transfer the risen dough onto a clean working surface dusted lightly with flour and using a rolling pin, roll into a rectangle about 20x10 inches. Spread the creamed butter filling evenly and sprinkle with the chopped cherries mixture.

Roll up the dough from the longer side. Cut the dough in half lenghtwise and then in half widthwise. Twist the 2 pieces together as tightly as possible, then repeat with the other 2 pieces of dough. Then twist the both pieces together. During this process, some of the fruits might fall off, just sprinkle them on the top of the dough.

Place the dough into a greased 10x5 inch loaf pan, cover with cling wrap. Place the pan in a warm place for an hour.

Preheat oven at 170'c. Uncover the dough, place the pan on a baking tray lined with parchment paper.

Bake the dough for 55 minutes or until golden. Remove from oven.

For The Glaze

In a pan, combined all the ingredients listed under " For Glaze". Stir untill sugar completely dissolves. Remover from heat.

Spoon the hot glaze over the hot Chelsea loaf. Cool the loaf on the loaf tin for about 30 minutes. Remove the loaf from the tin and cool completely on a wire rack.

Slice and enjoy.

Kam Heong Clam/Golden Fragrant Clams

Whenever we visit Chinese restaurant, we'll come across of Kam Heong dishes. Kam Heong crab,Kam Heong chicken,Kam Heong prawn and many others. Kam Heong dishes are very popular in Malaysia especially within Chinese community. Kam Heong  is a combination of Chinese and Indian dish as curry leaves and curry powder play an important part in this dish.

This mouth watering dish with beautiful aroma of curry leaves,dried shrimps,curry powder,shallots and garlic known as 'Golden Fragrance' in Cantonese. The Kam Heong sauce was so good that i literally licked the sauce off and my elder daughter Lekshana, sucks out even to the last drop of the sauce that covered the shells of the clams. The flavor of  the curry leaves and curry powder stands out with combination of little spiciness and sweetness of the sauce. You got to try this dish and i'm sure you won't order restaurant made Kam Heong dishes anymore.

Ingredients

1 kg clams-wash and cleaned
3-4 sprigs curry leaves
1 1/2 tbsp dried prawns-soaked in water for 10 minutes and drained
8-10 shallots,chopped
2-3 pods garlic,chopped
3-4 bird eye chilli,chopped
1 tbsp curry powder
1/2 tsp dark soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tsp cornstarch dilute with 5 tbsp water
2 tbsp vegetable oil


Methods

Over a medium heat, heat vegetable oil in a wok and saute dried prawns till fragrant for about until fragrant.

Add chopped shallots,garlic,curry leaves and bird eye chilli. Saute for 1-2 minutes.

Increase heat to high and add in the cleaned clams,dark soya sauce,light soya sauce,curry powder and oyster sauce. Stir well till combined. Cook for 3-4 minutes.

Pour in the diluted cornstarch and stir. Once the sauce thickened. Turn off the heat and transfer to a serving plate

Serve hot with plain white rice and stir fry vegetables of your choice.

Coconut Burfi

Wishing all happy Janmasthani the birthday of Lord Krishna. Made this delectable coconut burfi, traditional Indian sweets which decorate on most shelves of sweets shop all over in India. I made coconut burfi few times but never managed to click photo of it. I don't want to miss it this time around and managed to click before it was gone in waiting hungry tummies. Delicious coconut burfi can be prepared in a jiffy. Quality of the coconut are very important in preparing a mouth watering burfi. Its a must to use only a fresh grated white flesh of the coconut. Do not over scrap the coconut till the core. We do not want the brown part in our coconut burfi which can affect the texture and flavor.Very easy to prepare and yummy coconut burfi love by all.

Ingredients

1 cup fresh grated coconut
3/4 cup granulated white sugar
1/2 tsp cardamom powder
1/2 cup water
1 tbsp ghee/clarified butter
5-6 pieces cashews


Methods

Grease a tray with ghee and keep aside.

In a pan, melt ghee and roast the cashews till golden. Remove from flame and keep aside.

In a non stick  heavy bottomed pan, Add water and granulated white sugar. Stir till the sugar dissolves completely.

Keep stirring till the sugar forms a single string consistency. To test the single string consistency, dip your fingers in a warm water. If you take a drop of the sugar between your thumb and index finger and it forms a single string that's the consistency we are looking for.

Add the grated coconut and stir well for. Add the remaining ghee,roasted cashews and cardamom powder. Stir for 5 minutes or till the mixture leaves the side of the pan. Remove from heat.

Transfer the mixture into the prepared tray spread evenly with a spatula.. Cut into squares while its still hot.

Cool down completely before serving


Notes

Only grate the white flesh of the coconut and do not scrap the coconut till the brown part.