Cucur Badak/Sweet Potato Fritters With Spicy Coconut Filling

Cucur badak is a traditional savoury Malay kuih which is my mom's favorite and can be found in most "kuih stalls". Unlike any other snacks made of flour, this delicious local kuih are made mashed sweet potato. The name might sound funny if translated in English which is Hippotamus fritter ☺ and don't ask me why because i absolutely have no idea. Mom was very happy when i served her favourite snack as a tea time treat and i truly delighted to watching her enjoying every bite of it. Try it yourself and i hope u'll enjoy them as much as my mother does.

Ingredients

For The Dough

3 boiled sweet potatoes,peeled & mashed
1/2 cup all purpose flour
1/ tsp salt


For The Filling

1/3 cup shredded fresh coconut
3 shallots,chopped
2 cloves garlic,chopped
4 tbsp dried shrimps
1 stalk lemongrass,chopped
1' inch ginger,chopped
1 tsp turmeric powder
Salt to taste
2 tbsp oil
Oil for deep frying

Methods

Soaked shrimp in hot water for 10 minutes. Drain and keep aside.

In a bowl, add mashed sweet potatoes,all purpose flour and salt. Mix well to form a firm dough. Keep aside.

In a blender, add soaked shrimp,garlic,shallots and lemongrass into a paste.

Heat 2 tbsp oil in a pan and saute the shrimp mixture till raw smell leaves. Add the shredded coconut and season with salt. Stir and remove from heat. Keep aside to cool.

Divide the sweet potato dough into a lime sized balls. Flatten the dough using your hand into a disc and place one teaspoon of the prepared filling in the center. Secure to seal and slightly flatten the dough. Continue with the rest of the dough and filling.

Heat oil in a pan for and deep fry the fritters till golden brown on both sides. Drain excess oil on a kitchen towel.

Serve hot or warm with a cuppa.

Mutton Dhalca

My youngest daughter is a BIGGG fan of mutton and she love mutton in any form be it in curry,cutlet,masala and etc. I bought a kilo of mutton in the wet market and decide to make something special for her and that's how an idea to make dhalca came into mind. I have all the ingredients required to make dhalca at home if you have difficulty to find all this ingredients it can be easily found in Asian market or shops selling Asian ingredients. To make the perfect dhalca the mutton have to be pressure cooked till the soft and tender...it shall easily come out from the bone. The best part of mutton to cook dhalca is the bones with little flesh attach to them. All the flavor from the bones will infused the dhalca and compliment very well with all the fragrant spices added to the gravy. Serve along any flavoured rice and enjoy.

Ingredients

4 tbsp chana dhal
1/4 cup toor dhal
1 large onion,finely chopped
1 large tomato,chopped
4 brinjals,cut into 4
1 tbsp ginger garlic paste
1 tbsp tamarind paste
1 tsp chilly powder
1 tbsp coriander powder
1 tsp cumin powder
3 tsp vegetable oil
1 cup water
Salt to taste

To Marinate

1 kg mutton with bones
1/2 tsp chilly powder
1/2 tsp turmeric powder

To Temper

2 tsp oil
1 bay leaf
1 tsp fennel seeds
1 tsp mustard seeds
Pinch of hing/asafoetida
1/2;inch cinnamon stick
2 cloves
1 green chilly,slitted
1 sprig curry leaves

Methods

In a pressure cooker, add all the ingredients listed under "To Marinate". Cook for 8 whistles and the mutton tender. Keep aside.

Heat oil in a pan and add all the ingredients listed under "To Temper". Once the mustard seeds splutters add the onion and ginger garlic paste. Saute till the onion turns golden brown.

Add the chopped tomato and cook till mushy. Add the coriander powder,chilly powder and salt.

Add the toor and chana dhal along with 1 cup of water. And cook for 5 whistles. Keep aside.

Heat a pan and transfer the dhal mixture to the pan with the cooked mutton. Once the dhal mixture boiled, add potatoes.carrot and brinjals and cooked till soften

Add tamarind water and let it boil. Garnish with coriander leaves

Ghee Rice

As the name suggested ghee rice are ghee flavored rice. The ingredients for the rice sauteed in ghee and a generous amount of ghee added to the cooked rice. This delicious rice mainly prepare during Sunday lunch or any special occasion in Indian household. There are a claim that ghee will make your waist expand but the truth is pure ghee helps to burn the unwanted fat and assist in weight loss. Consume one tablespoon of pure ghee and see the changes for yourself. I prepared this flavorful rice for Sunday lunch and served with Malabar black pepper mutton curry.otak-otak and stir fry cabbage. You may add fried raisins to garnish the rice as well.

Ingredients

1 1/2  cups basmati rice
2 1/2 cups water
3 + 2 tbsp ghee
1 tsp ginger paste
1 large onion,sliced
1 green chilly,cut lenghtwise
2 bay leaves
4 cloves
2' inch cinnamon stick
2 cardamom pods
6-8 cashew nuts
Salt to taste

Methods

Wash,rinse and soak the basmati rice for 30 minutes. Drain the excess water and keep aside.

Heat 2 tbsp ghee and fry the cashew nuts till golden. Keep aside.

Fry the cardamom pods,cinnamon stick,bay leaves and cloves for few seconds. Add the onions and saute till translucent. Add the ginger paste and saute till the raw smell leaves.

Add the drained rice and stir gently (be careful not to break the grains) till well combine.

Transfer the rice mixture into the rice cooker, add 2 1/2 cups water. Season with salt and stir.

Cook the rice till done. Add remaining 3 tablespoon ghee over the cooked rice and close the lid. Leave it for 10-12 minutes.

Fluff up the rice and add the fried cashew nuts.

Serve with your favorite gravy.

Penang Otak-Otak

This is the first time i ever try making otak-otak at home. Otak-otak is a Nyonya delicacy prepared mainly prepared with seafood. Today i'm sharing the recipe for fish otak-otak  and it can be prepared with combination of assorted seafood as prawn,squid and fish (preferably white meat fish). In restaurants this delicious dish wrapped in daun kaduk (local herbal leaves which resemble betel leaves) or banana leaves to enhance the taste and flavor. I used aluminum foil which works perfectly to the job as i came across of the same kind of wrapping in some of the restaurant we visited.

I deseeded the chillies as my girls are not a fan of anything spicy but if you love your heat you may keep the seed intact. Some love to squeeze lime over the otak-otak before serving but i choose to skip the lime to savour them as it is. Otak-otak can be served with plain white rice or enjoy on its own as a snack.

Ingredients

For The Coconut Paste

1/2 kg fresh roughly minced fish meat (any white flesh fish)
2 tbsp rice flour
6-7 lime leaves,finely julienned
2 eggs, beaten
1 cup thick coconut milk
1 tbsp sugar
1 tsp salt

For The Spice Paste

10-11 dried red chillies, soaked in hot water
5 red chillies, deseeded and sliced
12-15 shallots,sliced
4-5 cloves garlic,sliced
2'inch galangal, peeled and sliced
2;inch fresh turmeric,peeled and sliced
1 tbsp toasted belacan/shrimp paste,crushed
3 stalks lemongrass,slice finely only the white portion


Methods

In a blender, add all the ingredients listed under 'For The Spice Paste" grind into a fine paste with little water.

In a large bowl, add the spice paste together with all the ingredients listed under "For Coconut Paste'. Mix well.

Cover with cling wrap and refrigerate the mixture for 4-5 hours.

Heat water in a steamer. Layer a plate with aliminiumfoil and place the marinated mixture over the aliminium foil and gently wrap to fully cover the mixture.

Steam the otak-otak for 15-18 minutes.

Remove from steamer and unfold the aliminium foil.

Serve immediately with white rice

Vietnamese Egg Coffee

The 1st time i had egg coffee was during my visit to Vietnam. Vietnam known for their delicious iced coffee and a must try when you visit Vietnam. During our 9 days visit we had tons of their iced coffee  even at night. You can coffee selling shops or carts in every nook of the country and Vietnamese enjoy their coffee all the time. Group of people sitting in low bench and enjoying a pot of coffee is a mere sight in Vietnam.

Egg coffee are famous in Hanoi but we found a simple small coffee shop cramped in Ho Chi Min city and two lovely young girls running the shop as their part time work. We choose to sit near the kitchen to watch how exactly they prepare the egg coffee and both the girls are friendly enough to make you feel at home. The coffee was served in  bowl of hot water and my perception of egg coffee changed in a very first sip. I was worried about the eggy smell but to my surprise there's no a single hint of eggy smell and the coffee are rich and creamy just like a cup of foamy cappuccino. I simply love the coffee and decided to make it at home upon return and this is the result.

Ingredients

3 tsp Vietnamese coffee
1 egg yolk
1 tbsp condensed milk
1 small cup boiling water

Methods

Brew a small cup of Vietnamese coffee. Keep aside.

Using a whisk or stand mixer, beat egg yolk with condensed milk till frothy & fluffy. Add a tablespoon of brewed coffee into the mixture and whisk for 30 seconds.

Pour the brewed coffee into a coffee cup and gentry top with the egg mixture.

Serve the coffee in a bowl of hot water.

Enjoy hot.

Mini Sugar Cookie Fruit Tart

This recipe adapted from "All recipe" and definitely worth trying. Even though at first glimpse it look like a complicated dessert, trust me not much labor needed. Mini sugar cookie fruit tart will definitely impress your guest and make an impressive dessert table display. You may top them with any of your favorite fruits, i used golden kiwi,blueberry and strawberry since that's what i have in my fridge. Hope to play with different variety of fruits next time though. You may use the same recipe to bake the normal muffin size fruit tart or one large tart pan size. This recipe is a keeper and i love the versatility of this delicious gorgeous looking fruit tart.

Ingredients

For The Crust

1 1/3 cup all purpose flour
1/2 cup butter,room temperature
1 egg yolk,room temperature
1/2 tsp baking sod
1/3 tsp baking powder
3/4 cup granulated white sugar
1/2 tsp vanilla extract

For the filling

250g cream cheese
2 cups confectioners sugar
1/3 tsp vanilla extract
Fresh fruit (kiwi,strawberry,blueberry)

Methods

Preheat oven at 350'For 176'C and greased a mini muffin tin. Keep aside

In a bowl, sift together flour,baking powder,baking soda and salt. Stir to combine. Keep aside.

Using a hand/stand mixer beat butter and sugar for 2-3 minutes. Add the egg yolk and vanilla extract. Beat till fluffy.

Add the flour mixture and beat till just combine and the mixture resembles crumbs.

Take 1 1/2 ball of the dough and roll into a smooth dough. Gently press the dough into greased muffin tin hole. Repeat the same with the remaining dough.

Bake for 10-12 minutes or till golden. Cool in the pan for 10-15 minutes before cooling completely on the wire rack.

For The Filling

Beat the cream cheese for 1 minute. Gradually, add the confectioners sugar and beat till smooth. Add the vanilla extract and beat for another 1 minute.

Fill a piping bag with the cream cheese mixture and pipe into each tart shell.

Garnish with fruits.

Sheer Khurma

Tradition Hyderabad dessert prepared especially during festival of Eid. This sweet dish is very popular in India and Mid East. Rich and creamy dish scented with rose water and cardamom powder loaded with assorted nuts and raisins. Deliciously thick and lip smacking sweet which is perfect for any special occasion. Introduced by Moghuls this Hyderabadi dessert is a must during Ramadhan. I made this to clear my nuts stock and truly worth trying. Sheer Khurma or Shir Korma has become one of my favorite dessert and the dish justify the ingredients and effort.

Ingredients

1 liter whole milk
1 cup broken vermicelli
7-8 pitted dates,chopped
9-10 almonds,choppped
9-10 pistachios,chopped
10-12 cashews,broken
10-12 golden raisins
1/2 cup khoya/mawa
4-5 tbsp granulated white sugar
2 tbsp ghee
1 1/2 tsp rose water
1/2 tsp cardamom powder

Methods

Melt ghee in a pan over medium heat and fry the raisins and chopped nuts for 1-2 minutes till golden. Keep aside.

On the same pan, fry the vermicelli approximately for 2-3 minutes or till golden brown.

Add the khoya and fry for 1-2 minutes.Add the milk and boil the milk on medium-high.Stir in between to avoid the vermicelli from sticking on the bottom of the pan.

Once the milk boil,reduce heat to medium and boil for another 7-8 minutes. The milk will start to thickens and add sugar. Stir well.

Add the fried nuts,cardamom powder and rose water. Stir and remove from heat.

Serve hot or warm.

Iranian Chai

Introduced by Persians this creamy Iranian chai is famous in Hyderabad and found in most tea shops around the area. Its a favourite for many and usually serve with Osmanian biscuits which goes really well dunked in the richly spiced tea. This tea similar to masala chai but the difference lies in the cream added. Perfect to serve hot on rainy days or as a substitute for your regular tea.

Ingredients

1 cup whole milk
3 tbsp black tea leaves
1 cup water
2 tbsp cream
1 star anise
1 black cardamom
3 cardamom pods
4 cloves
1'inch cinnamon stick
1/3 tsp black peppercorns
2 1/2 tbsp sugar

Methods

In a pan, add water,cardamom pods,black cardamom,cloves,star anise,cinnamon stick and black peppercorns. Boil for 5-6 minutes.

Add milk and cream and simmer for another 6-8 minutes.

Add tea leaves and simmer for another 3-4 minutes.

Remove from heat and strain the tea in a serving cup.

Add sugar and serve hot.

Kerala Style Coconut Paste Crab Curry

Two years ago when i'm visiting Kerala for a holiday, i had a chance to taste this awesome coconut paste crab curry which fondly known locally as varethe arache nandu curry. Kerala are famous for  their seafood and coconut and we are lucky to taste this two deadly combo made into super delicious curry. The crab are so fresh that i could taste the smell of ocean literally. The gravy was well balanced with the coconut paste and the highlight of the curry is the coconut oil drizzled over once the gravy has been cooked.

I cooked this coconut paste crab curry few times since my return from Kerala but never get a chance to click the picture. When i made them this time around my camera are all ready to click and here i m finally posting this scrumptious crab curry that i truly enjoyed. I served them with flavored rice and had them with plain white rice in Kerala and the verdict is the crab curry goes really well with both rice combo.

Ingredients

1/2 kg crab,cleaned
2 large onions,chopped
1 large tomato,chopped
1 green chilly,chopped
1/4 tsp fenugreek seeds
2 tbsp tamarind paste
2 sprigs curry leaves
Water as needed
Salt to taste
2 + 1 tbsp coconut oil


For Coconut Paste

3/4 cup grated coconut
6 -7 shallots,peeled and diced
1'inch ginger,peeled and chopped
11 1/2 tsp coriander powder
1 tbsp chilli powder
1/2 tsp turmeric powder
1/2 cup water

Methods

In a grinder/food processor grind all the ingredients listed under "For coconut paste" to a fine paste. Keep aside.

Heat 2 tbsp coconut oil in a wok/pan add chopped onions and cook till translucent. Add curry leaves and green chilly for few seconds.

Add chopped tomato and saute for another 1 minute.  Add water and tamarind paste. Stir well.

Add the crab and season with salt. Stir and cover with lid. Cook for 10 minutes or till gravy turns slightly thickens

Remove from heat and drizzle 1 tbsp coconut oil and cover with lid.

Ready to serve.

Notes

Adjust water as your preference consistency of the gravy

Creamy Orange Chicken

It took really long for this particular recipe to sit safely in my draft ,actually forgot to publish. How forgetful i can be. While scrolling the blog i bump into this wonderful recipe in my draft and here i am sharing it with you almost after 7 months.

I love this dish simply because of the crispy skin which pair perfectly with rich and creamy broth. The slightly burnt skin enhance the flavor of the dish and the chicken are juicy enough to every bite. I used chicken thighs you may opt for chicken breast to prepare this delicious chicken recipe. The tanginess from the orange juice and orange slices works well to balance the creaminess of the broth. The girls enjoyed the dish by dipping the broth with bread chunks. I serve this awesome chicken dish with tapioca mash and bread to complete our weekend dinner.

Ingredients

4 pcs chicken thighs
2 tbsp Dijon mustard
1 cup chicken broth
3 tbsp heavy cream
3 tbsp milk
2 medium shallots,diced
1 clove garlic,minced
1 1/2 tbsp orange juice
1 orange,sliced
1 tbsp olive oil
1/2 tsp black pepper powder
1-2 sprigs rosemary

Methods

Preheat oven at 400'F or

Using a kitchen towel, pat dry the chicken and season with salt and pepper. Keep aside

Heat olive oil in large cast iron or oven proof skillet. Place the chicken skin down and sear the chicken till the skin turns golden approximately for 6-7 minutes. Transfer the chicken into a plate.

Add diced shallots and cook for 2-3 minutes. Add the minced garlic and saute for another 30 minutes. Add the chicken broth and orange juice. Cook for another 3 minutes. Add the Dijon mustard and milk. Let the mixture to simmer.

Add the chicken,orange slices and rosemary. Cook in the oven till tender for 20 minutes. Transfer the chicken pieces into a plate.

Whisk in the cream, season with salt and pepper.

Serve immediately.