Dutch Baby

There are times you feel the urge to prepare something different than usual. I shall say i the same thought when kids asking for pancake for the breakfast. I have tried so many varities of pancakes for them, till i lost count. When request came in for pancake again i was like "oh! Not again" and that's how i stumbled upon Dutch baby aka German pancake. Using the same ingredients like ordinary pancake and what making them unique is the method combining all those ingredients in creating a fluffy, soft and spongy pancake that collapsed the moments they are out of the hot oven. Yes! All those nicely puffed out Dutch baby will shrink after few seconds in front of your own eyes but, that's the beauty of it. Enjoy them hot or warm with dusted sugar,fruit jam,fruit coulis or simply drizzle with honey or maple syrup.

Ingredients

1 cup all purpose flour
1 cup milk
4 large eggs
1/2 cup sugar
8 tbsp butter
1/2 tsp vanilla extract
Confectioners sugar, for dusting

Methods

Preheat oven to 425'F or 220'C

In a blender, add milk,sugar,flour,eggs and vanilla extract. Blend into a frothy and smooth batter without no clumps.

Melt butter till bubbly in a 9"inch cast iron pan or skillet. Make sure the butter coats the bottom and sides of the pan.

Pour the batter into the pan and cook for a minute. Do not stir.

Bake the Dutch baby for 15 minutes till it's golden and fluffy.

Remove from oven and dust with confectioners sugar. Serve immediately.


Notes

• Once out from the oven the pancake tend to shrink/collapsed which is normal. 

Fu Chuk And Tang Hoon Soup

A simple soup with an easy base which is sure to keep you warm and refreshing. Dried beancurds and tang hoon can be found in Asian groceries. Allow ample time for the tang goon snd beancurd sticks to soften to avoid additional boiling time. Beancurd sticks and soft tang hoon compliment the broth very well. Light and warm comfort food for the gloomy day.

Ingredients

3 pcs fu chuk/dried beancurd sticks
2 tbsp anchovies, washed
2 tbsp dried prawns,washed
Handful of tang hoon/suhun
700ml water
1/4 tsp light soya sauce
Salt to taste
1 tbsp oil
1 tbsp chopped spring onion

Methods

Soak dried beancurds for 1 hour till soften. Cut into pieces

Soak tang hoon for 15-20 minutes

In a pan, heat oil and saute the anchovies & prawns till fragrant.

Add water and bring it to boil. Add the beancurd and reduce heat to medium-low. Simmer for 6-8 minutes

Add the tanghoon and cook for 5 minutes

Season with light soy sauce. Taste for salt. Add salt if needed.

Transfer to a serving bowl and serve hot

Shamali Cake

When it comes to dessert, i'm a huge fan of celebrity chef Anna Olson and Paul Hollywood. This gorgeous shamali cake is an inspiration from Paul Hollywood's city bakes series on Cyprus's food adventure. I was hooked to the simple recepi and determined to give it a try. My only problem is where to find the mastic? Thank goodness found them in a Middle Eastern grocery. Mastic gum like in texture to enhance the flavor of the cake. Shamali reminds me of Basbousa, a Middle Eastern popular semolina cake. The preparations and ingredients are almost the same. Coarse and grainy texture, enhanced citrus flavor frm the orange infused syrup...Shamali is definitely easy to bake and light to the palette. Credit goes to chef Paul Hollywood for the beautiful recepi.

Ingredients

For The Cake

400g fine semolina
190g castor sugar
2 medium eggs, room temperature
1 tsp mastic
1 tbsp baking powder
170g natural yogurt
120ml sunflower oil
1 tbsp orange zest

For The Syrup

300ml water
250g castor sugar
Juice of an orange
2 tbsp chopped pistachios

Methods

Line a 20cm spring form cake pan with parchment paper.

Preheat oven at 190'C.

In a large bowl, add all the ingredients "For The Cake" and beat with wooden spoon till well combined.

Pour the mixture into the prepared cake pan and bake for 40 or till a skewer inserted in the center of the cake comes out clean.

For The Syrup

Add all the ingredients listed under "For The Syrup". Boil till sugar dissolved. Simmer the syrup for 3 minutes.

Remove cake from oven and place on the cooling rack. Pour over the hot syrup and sprinkle with chopped pistachios.

Cool the cake for 1 hour and cut into slices.

Stir Fry French Beans With Potato Crunch

Stir fry French beans with potato crush is definitely not your usual stir fry recepi. That's the reason why i gave it a try after watching cooking program by Molly Yeh. I was instantly hooked with the simplicity of the recepi and tons of flavours that goes into making them. What's more? Potato chips to sprinkle over on your vegetable which i hope made me a little guilty everytime getting a bite of it. The recepi calls for Allepo chilly but since, i don't have access to the fiery guy substited with chilly flakes instead which goes well in the recepi. The toasted almond,crushed potato chips,with a hint of chilly over simple stir fry French beans definitely brought it to the next level with a citrusy tang.


Ingredients

250g French beans,washed
1/2 yellow onion,sliced
3 cloves garlic,sliced
1/3 cup crushed potato chips
1/4 almond flakes
1 tsp chilly flakes
1 tbsp sesame seeds
Salt to taste
3 tbsp olive oil
1 tbsp coriander seeds
Pinch of black pepper powder
Juice of 1 lemon
1 tbsp chopped parsley

Methods

Add olive oil in a frying pan over a low heat. Saute the onion and garlic till golden brown. Transfer to a plate lined with kitchen towel to drain excess oil. Reserve the garlic onion oil

In a skillet, over a low-medium heat toast almond, coriander seeds and sesame seeds till golden brown. Transfer to a bowl.

In a bowl, combine with potato chips,chilly flakes,fried garlic,onion,black pepper powder and salt.

Heat a frying pan over medium-high heat an saute the French beans with reserved garlic onion oil for 5-6 minutes. Add the lemon juice and zest. Stir to combine. Season with salt and stir. Remove from heat

Pile up on serving plate and sprinkle with prepared potato chips mixture and parsley

Serve hot or warm

Masala Chai

I'm a beverage lover, be it tea or coffee i simply love both. Recently, when i went to Kerala for year end holiday, managed to grabbed few packets of tea and coffee powder. Yes! That's me..whenever i travel to India i always bring back their beverage mixture home. Somehow, i feel India has the best tea and coffee powder especially when brewed with fresh milk. Vagamon in Kerala are known for their vast tea plantations. The lushiest green hills are perfect for a good quality tea. Tea shops are to be found in every hook and nook and they served the best tea. We had countless hot steaming milky cuppa throught our holiday. Since, i love the their tea so much, brought back few packets of their precious tea. Back home i boiled the tea leaves with assorted Indian spices to make a perfect cuppa of masala chai...most probably, one of the famous tea in the world. We all know spices are good or various health reason and most of us loath the taste of spices in our food but when it comes in the form of masala chai, no more refusal. Infused with aromatic spices with strong tea decoction and frothy fresh milk, there's no better way to enjoy your cuppa.



Ingredients

1/4 cup milk
1 1/2 tbsp loose tea leaves
2 cups water
1"inch ginger,washed & peeled
1/2" inch cinnamon stick
5-6 pods cardamom
4 cloves
1 star anise
1 1/2 tbsp sugar

Methods

Using a spice grinder, grind cardamom pods,cinnamon stick,star anise and cloves into a fine powder

Using a mortar, crushed the ginger.

Boil water and add ground spices and crushed ginger. Boil for 2  minutes. Add the tea leaves and boil another minute. Reduce heat to medium-low and simmer the concoction for 4-5 minutes.

Add milk and sugar. Stir till sugar dissolved. Increase heat and boil for 1 minute.

Using a strainer, strain the tea into a mug.

Serve hot immediately

Chicken Thighs in Creamy Mushroom Sauce

Chicken thighs in creamy mushroom sauce...the name itself,making me drooling. I made this chicken recepi for our Saturday dinner and it was a hit on our dinner table. My nephews visited us and the moment i brought the creamy chicken dish to the table, the kids were truly excited. Well seasoned and nicely seared thighs soaking in the delicious sauce. The rich and creamy sauce infused with aromatic herbs goes really well with the chicken. You may use fresh herbs in this recepi as well. The parmesan cheese enhanced the creaminess of the sauce. The chicken thighs itself are soft,tender and moist. We dunk Arabian bread in the sauce and enjoyed every bite of cheesy goodness. 

Ingredients

To Marinate

4 pcs chicken thighs, wash and cleaned

2 tbsp olive oil

1/2 tsp dried rosemary

1/2 tsp dried thymes

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper powder

1/2 tsp salt

For The Sauce

1/3 cup slices button mushroom

1 cup heavy cream

1/3 cup grated parmesan cheese

1 tbsp butter

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 tbsp freshly chopped parsley

1 tbsp minced garlic

Methods

Pat dry the chicken thighs. In a bowl combine all the ingredients listed under "To Marinate" except oil and mix well. Rub the chicken thighs with the mixture till well coated. Rest for 5-10 minutes.

Add 2 tbsp oil in a skillet ovet a medium-high heat and sear the thighs for approximately 6-8 minutes till brown on both sides. Keep aside.

Melt butter in a pan and saute mushroom for 2-3 minutes. Add the dried rosemary,thyme and garlic. Saute till fragrant. Add the chicken pieces and season with salt and pepper.

Add the cream and stir, reduce heat to medium-low and simmer till the sauce slighy thickened. Once the chicken fully cooked, add the parmesan cheese and stir till the cheese melts. Turn off heat and sprinkle with chopped parsley

Serve immediately

Soft And Spongy Idly Batter

Idly is my favourite food in the world. I could survive with idly for thr rest of my life. I learnt how to make soft and spongy idly from my mother. They key is not to over steam the idly, which could land in rock hard idly. As much as the steaming, the measurent and grinding process are important too. Eventhough, it might look simple to prepare, but without proper technique and measurement, making idly has become a nightmare for many. Make sure you give ample time for the batter to ferment atleast, 8-12 hours for a beautiful texture. You may store the batter in an airtight container, refrigerate for 4-5 days and it will never turn into an usual sourish idly we tend to get in restaurants. The batter will stay as good as freshly ground. This idly batter is my fail proof recepi which yield perfect,beautiful,soft anf fluffy idly each time 😁.

Ingredients

4 cups idly rice
1 cup urad dhal
1/2 cup poha/aval
2 tbsp fenugreek seeds
2 tbsp salt

Methods

Wash and soak idly rice,urad dhal,poha and fenugreek separately for atleast 4 hours

Grind the fenugreek with little water to form a fine and smooth paste. Add the urad dhal. Slowly, add 1/2 cup of water and grind for 30 minutes till the mixture doubles in volume and fluffy. Transer the mixture to deep bottom pan to avoid the batter from overflowing during the fermentation.

Grind the soaked idly rice with just enough water for grinding and grind for 30 minutes. Pour the ground rice into the urad dhal batter and mix well to combine. Add salt and mix well.

Let the batter to ferment on room temperature atleast for 8-12 hours for the batter to doubles in size. Once fermented, mix the batter well.

Lightly grease an idly mould with vegetable or gingely oil and fill the mould with the prepared idly batter

Steam for 6-7 minutes. Remove from steamer and let the idly to rest on for 5 minutes. Use a spoon to unmould the idly by loosening the edges and bottom.

Serve with gravy of your choice and sambar.

Sizzling Tofu

Sizzling tofu is my elder daughter's favourite dish. Whenever we dine in in Chinese restaurant, sizzling tofu is a must. That's how much she love this simple dish. Eventhough, it's easy to prepare but, surely did not compromise with the taste. Egg tofu are extremely soft and fragile thus, be gentle in handling them and do not over fry. The tofu shall be soft and jiggly to taste. It's soft,well coated with flavored sauce and the hot plate ensure the dish stays hot for a very long time. With basic day-to-day ingredients you too can prepare restaurant worthy sizzling tofu at your own kitchen.

Ingredients

3 rolls egg tofu, cut into 1 inch thick
2 tbsp minced chicken
5-6 button mushroom, sliced
1 egg, beaten
2 tbsp chopped spring onion
2 cloves garlic, minced
1 tbsp corn flour, diluted with 2 tbsp water
Oil for deep frying + 1 tbsp oil gor sauteeing

For The Sauce

1 tbsp dark soy sauce
1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1/2 cup water
1 1/2 tsp sesame oil

Methods

In a frying pan, heat oil for deep frying and gently fry the tofu slices till golden on medium heat. Transfer to a plate lined with kitchen towel to drain excess oil.

For The Sauce

In an another pan, heat 1 tbsp oil and saute minced garlic on medium heat till fragrant.

Add minced chicken and mushroom. Saute for 1 minute. Add all the ingredients listed under "For The Sauce"

Add the diluted corn flour and stir. Turn off the heat.

Heat a hot plate and brush with oil. Once the plate hot, add beaten egg. Add the fried tofu and sauce.

Sprinkle with chopped spring onion and serve hot

Mocha Bun

For my blog followers, you might remember my post on Mexican coffee bun few years ago. Today, i'm sharing a similar bun with a twist in the form of mocha topping. Yes! It's coffee and cocoa topping for the extra kick in flavor. The butter filling compliment the slightly bitter sweetness of crispy topping. The bun itself are soft and fluffy with buttery filling owe to satisfy any coffee bun lovers. Nevertheless, to say the beautiful coffee aroma fills the whole house giving everyone the much needed instant perk 😉. Adore the sight of seeing little dark mountains  of buns baking happily in the oven. The girls absolutely love the delicious mocha topping and the rich buttery filling. Serrve with a cuppa for perfection.


Ingredients

For Bun Dough

2 1/3 cups bread flour
270 ml water
2 tbsp milk powder
1/3 cup castor sugar
2 1/4 tsp instant yeast
1 egg, beaten
3 tbsp butter,room temperature
1/8 tsp salt

For Filling

1/2 cup butter

For Mocha Topping

1 cup butter, room temperature
1 cup flour all purpose flour
3 eggs, beaten
1 cup confectioners sugar
2 tbsp instant coffee powder
2 tbsp cocoa powder,sifted
1 tbsp water
Pinch of ground cinnamon


Methods

Using a stand mixer attached with dough hook. Add bread flour,salt,yeast and sugar to the mixing bowl. Add water and egg. Knead the dough for 10 minutes.

Add butter and beat for 5 minutes until soft and elastic dough forms.

Divide dough into small balls weigh at 30 g each. Flatten the balls into a small circle and place 1 tbsp butter in the center of the dough.

Lightly dust a clean working surface with flour. Transfer the dough to the work surface and punch down the dough to release the air.

Flatten the balls and place 1 tbsp of  butter into the center of the dough. Gather the edges and pinch to seal. With your palms roll the dough into balls. Line a baking tray with parchment paper.

Place the balls on a prepared baking tray and cover the dough with damp kitchen towel. Set aside in a warm place for 45 minutes for the dough to rise.

Meanwhile, prepare the coffee topping by dissolving instant coffee and cocoa powder with water. Set aside

In a mixing bowl using stand/hand mixer, beat together butter and sugar till light and fluffy. Add eggs one at a time. Add in the dissolved coffee mixture. Gradually add in the flour and ground cinnamon. Beat well till combined. Refrigerate the mixture for easy piping for 25-30 minutes.

Preheat oven at 200'C or 400'F

Place the mocha topping into a piping bag and pipe the topping onto the buns in a spiral pattern.

Bake for 12-15 minutes or till the buns are lightly brown.

Remove from oven and serve warm

Besan Burfi

Besan burfi or chakki burfi is a traditional Indian sweets loved by kids and adults. Flavored with cardamom this sweet meat is often serve for special occasions and festivals. Made of gram flour this beautul sweet cake are one of the famoone of the famous among countless burfi varities. Smooth,rich,aromatic and decadent homemade burfi recepi as below. Do give it a try and u'll love it for sure 😉😁

Ingredients

3 cups besan/gram flour
1 cup ghee
1 3/4 cups granulated white sugar
1/2 cup water
1/2 tsp cardamom powder
4 tbsp chopped almonds and pistachio

Methods

Line a 9"inch baking pan with parchment paper and keep aside.

Sift the besan flour. Melt ghee on low-heat and roast the besan for 13-15 minutes.

With constant stirring the besan will turn into smooth paste after 23-25 minutes.

Add cardamom powder and stir for another 5 minutes. Turn off the heat and let it to cool.

In another pan,  boil sugar and water on medium heat for 4-5 minutes. Lower the heat and simmer the sugar syrup for 6 minutes till reach 1 strinh consistency. Turn off the heat.

Add sugar syrup into the besan mixture and stir till well combined for 1-2 minutes.

Tramser the mixture into a prepared baking pan. Tap the pan to release air and bubbles.

Sprinkle with chopped nuts and press lightly for the nuts to stick on the burfi.

Rest the mixture to set for 1 to 1 1/5 hours and slice using a sharp knife. Transer to a serving plate.

Notes:

• Besan burfi stays good for 8-10 days stored in an airtight container.

• Make sure the heat is off when adding sugar syrup into the besan mixture.

Vanilla Cream Cheese

Officially, this is the 35th time i'm making this humble snow beauty. Without a complicated taste and metgods it's a gorgeous cake can be prepare in jiffy. The only drawback ik the refrigeration time which need an absolute patient 😉. Beautiful whitish just like snow flakes with a beautiful hint of vanilla. Vanilla extract or vanilla beans works perfect for this recepi. Vanilla cheesecake is always a hit on my coffee table and that explaint why i'm making it so many times. Rich,creamy,soft and smooth in texture and what i love most is, the beautiful slices i get each time.

For Crust

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted

Filling

1 1/2 cup confectioners sugar
680g cream cheese,room temperature
1 cup cold heavy whipping cream
1 tbsp vanilla extract
1 tsp lemon juice
1/4 tsp salt

Methods

Line a 9"inch spring form pan with parchment paper. Keep aside

In a food processor, blitz cookie crumb with butter till combine.

Using a bottom of flat mug, press the cookie mixture on the bottom and sides (approximately an inch) of the prepared baking pan. Let it set in the freezer.

Filling

Using a stand and hand mixer, beat the cream cheese till soft & creamy for 2-3 minutes

Reduce speed to low and add the confectioners sugar till combine. Increase speed to high and beat for another 1 minute.

Add the vanilla extract,lemon juice and salt and beat on medium speed for about a minute.

Add the cold heavy whipping cream into the cheese mixture and beat on low till well mix. Increase speed to high on and beat till a stiff peak formed.

Pour the filling onto the prepared crust till edges of the baking pan. Refrigerate atleast 8 hours or overnight.

Gently unmould and slice using sharp knife dipped in a hot water. Dip knife in hot water for each slicing

Notes:

Use cold heavy whipping cream. Heavy whipping cream helps to hold the filling.

Chinese Chilly Chicken

Whenever we dine out in Chinese restaurant, the eldest girl's favourite chicken dish is the ultimate chilly chicken. She never fail to order this one delicious looking dish. Loaded with dry chilly and well coated with soy sauce base gravy indeed it's a lip smacking dish. Do not put off with the amount of chilly in the recepi as the dish itself not as spicy as it seems to be. I'm attracted with the end result as the chicken were nicely glazed on every bit. Boneless chicken is the best choice for the recepi. Finger licking goodness which goes well with hot white rice.

Ingredients

1/2 kg boneless chicken, washed
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 medium onion, cut into chunks
2 tbsp oil

To Marinate

1 tbsp chilly powder
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp black pepper powder
1 1/2 tbsp light soy sauce
3 tbsp corn starch

For Sauce

1/2 cup water
6 dry chilly, torn
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp honey
1 tbsp chilly powder
1 tbsp rice vinegar
1 tbsp corn starch dilute with 3 tbsp water

Methods

In a bowl, add chicken and all the ingredients listed under "To Marinate" except corn starch. Cover and refrigerate for 30 minutes.

Remove from fridge and sprinkle with corn starch and give a good mix. Heat oil in a wok for deep frying. Deep fry the chicken pieces till crispy and well cooked.

Transfer the chicken pieces into a plate with kitchen towel to absorp excess oil

In another bowl add all the ingredients listed under "For Sauce" except diluted corn starc and dry chilly

Heat a wok and add 2 tbsp oil and saute ginger garlic paste on medium-low heat for 20 seconds. Add the dry chilly and fry for another 30 seconds.

Add the prepared sauce and stir. Add the onion chunks and diluted corn starch. Cook till the sauce turns translucent and thickened.

Add the deep fried chicken pieces and stir till all the pieces well coated wuth the sauce for 5-7 seconds. Turn off heat and transfer to serving plate

Serve hot with white rice

Prawn Briyani

This is not the first time i'm cooking prawn briyani and i had a pleasure of tasting them many times as well. Other than fish, prawn briyani are my favourite. There are few types of prawn briyani, today i'm sharing the dry version which goes well with a gravy if your choice and raita. If you prefer a moist & a bit of masala gravy, please feel free to add a little water accordinh to your preference. Well balanced with authentic Indian spices which do not over power the real flavour of the masala. Indian spices are quite strong in flavor thus, do not add more than required. You do not want to ruin the taste which most of the commercial restaurant do and a big no for me. Give it a try and enjoy a flavorful and hearty briyani with family and friends.

To Marinate

1/2 cup yogurt
1/2 kg prawns, cleaned & deveined
1 tbsp garlic paste
1/4 cup fried onion
6 black peppercorns
3 cardamoms
3 cloves
1/2" inch cinnamon stick
1/4 tsp nutmeg
2 pcs mace
3 pcs green chillies,slitted
1 tbsp ginger paste
1/2 tsp turmeric powder
1 tbsp garam masala
1 tsp coriander powder
1 tbsp Kashmiri chilly powder
4 tbsp lemon juice
Salt to taste
1 tbsp oil

For Prawns

1 large tomato, sliced
1 large onion, sliced
4 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
2 1/2 tbsp oil

For Rice

2 cups Basmathi rice, washed and soaked for 30 minutes
1/2 tsp cumin seeds
1 bay leaf
1/2"inch cinnamon stick
4-5 peppercorns
2 cardamom pods
2 tbsp oil
Salt to taste
Water as required

For Layering

2 tbsp ghee
1/4 cup coriander leaves
1/4 cup mint leaves
Pinch of saffron soaked in tbsp milk

Methods

In a large pot, add all ingredients listed under "For Rice" and cook till the rice are 70% done. Strain the rice and spread on a large tray.

In a large bowl, mix all the ingredients listed under marination and refrigerate for 30 minutes

Heat 2 1/2 tbsp oil in a heavy bottom pan. Saute sliced onion till slightly brown

Add sliced tomatoes and bay leaf for 1 minute. Add marinated prawns and cook on medium heat for 4-6 minutes. Add chopped coriander and mint leaves.  Turn off the heat.

Sprinkle fried onion on cooked prawn masala. Top with par boiled rice.

Drizzle with saffron milk and ghee. Cover with lid.

Place the pot on a heavy bottom tawa or dosa pan over a medium-low heat and place a heavy object like a motar. Cook for 12-15 minutes. Turn off flame and leave it for 8-10 minutes. Unlid and serve hot.

Serve with raita of your choice

Sour Cream Coffee Streussel Cake

I'm not a cake person but i cannot say no to coffee cake and cheesecake. Any cake loaded heavily with cream is a big no for me. Coffee cake comes in many variation and coffee streusel cake is one of them and it's one of my favourite. The whole house smells wonderful with tne strong coffee flavor and i couldn't wait to dig in. The soft and moist cake with crunchy & crispy streussel topping make a ideal choice of cake for coffee lover. I used Pecan nuts for the streussel, for alternative you may use walnut or hazelnuts. Do not miss nuts for the streussel as the added nuts give a wonderful crunch to the delicious cake. Serve along a hot cuppa and enjoy.

Ingredients

1 cup sour cream
2 cups all purpose flour
1/2 cup butter,room temperature
2 large eggs, room temperature
1 tsp baking soda
1 tsp vanilla extract
1 tsp baking powder
1/3 tsp salt
1 cup granulated white sugar

For Topping

1/3 cup brown sugar
1/3 cup chopped pecan/walnut
1/4 cup granulated white sugar
1 tbsp cinnamon powder
1/4 tsp clove powder

Methods

Line a 9"inch square baking pan with parchment paper and keep aside.

Preheat oven at 180'C or 375'F.

In a bowl mix together all imgredients listed under "For Topping" and keep aside.

Sift together flour,baking powder,baking soda and salt. Keep aside.

Using a stand or hand mixer, beat butter and sugar till pale and fluffy.

Add in the vanilla extract,eggs and sour cream. Beat till combined.

Reduce speed to low and gradually add in the flour mixture. Beat till combined.

Pour 1/2 of the batter onto a baking tray and sprinkle with 1/2 of the prepared topping. Pour over the remaining batter and top with remaing topping mixture.

Bake for 35-40 minutes or till a skewer inserted in the center of the cake comes out clean.

Remove from oven a cool in a pan before removing to a wire rack to cool completely

Slice and enjoy with a hot coffee

Cucur Udang/Prawn Fritters

This is definitely one of my favourite Malaysian snack. Absolutely divine to serve over black tea. Cucur udang aka prawn fritters are made with simple flour batter with loaded assorted crunchy vegetables and topped with succulent prawns. In Malaysia cucur udang can be found in most stalls selling local snacks which is known as "kuih". This one snack can be eaten with peanut sauce,bottled chilly sauce or savoury sauce as shared in below recepi. You may add few other vegetables in the batter such like, purple cabbage,chives and shredded potatoes for variation. t's crispy edges and spongy in the center with crunchy vegetables are simply irresistible.

Ingredients

1 medium sized yellow onion,chopped

1 cup all purpose flour

1/3 cup corn flour

1 carrot, julliened

1/2 cup beans sprout
1 green chilly,jullienned

1/2 cup cabbage,julienned

2 sprigs spring onion,roughly chopped

10-12 prawns,cleaned amd deveined

1/3 tsp turmeric powder

1/4 tsp white pepper powder

1/3 cup water

Salt to taste

Vegetable oil for deep frying

5 shallots,peeled and roughly chopped

4 cloves garlic,peeled
2 candlenuts

For The Sauce

1/4 cup Thai chilly sauce
2 red chillies, chopped
3 tbsp calamansi juice
2 cloves garlic,peeled
1/4 tsp sugar
Salt to taste

Methods

In a blender, blend together shallots,garlic amd candlenuts with water till fine paste.

In a large bowl, add carrot,cabbage,yellow onion,spring onion,green chilly and bean sprouts. Seasom with salt,turmeri powder and pepper

Add all purpose flour and corn flour. Add the candlenut paste and water. Mix well to combine

Heat oil in a wok for deep frying

Using a laddle, scoop up the batter and place a prawn on the top. Carefully, plop the laddle directly to the hot oil. Repeat the process with the remaining batter

Fry the fritters in batches of 4 -5 at a timr and do not overcrowd the frying wok to maintain the temperature of the oil

Cook on both sides till golden and the edges are crispy for about 8-10 minutes

Transfer the fritters onto a plate lined with kitchen towel to remove excess oil

For The Sauce

Blend together ted chillies,sugar,salt and calamansi juice

Add the mixture into Thai chilly sauce and mix to combined

Pour into a sauce plate.

Serve the prawn fritters hot with sauce

Salted Egg Squid

I'm a fan of anything to do with salted egg. For me, salted egg is another name for yumminess. Be it salted egg prawn,pumpkin,chicken or mussels..u name it and i'll love to have all. Same goes to this mouthwatering dish call salted egg squid. I love the richness and creaminess of this delicious side dish.  You may find salted egg in any Asian supermarket and i have seen this shops selling salted egg powder as well to cut the cooking time short. Serve with white rice and its good to go.

For The Squid

500g squid, cleaned & cut into pieces
1 egg, beaten
Pinch of black pepper powder
5 salted eggs
4 red chilles,chopped
4 cloves garlic,chopped
Salt to taste
1/4 tsp sugar
2 sprigs curry leaves
Oil for deep frying + 2 tbsp oil

For Flour Coating

1/2 cup all purpose flour
3/4 cup rice flour
1/2 salt
Pinch of black pepper powder

Methods

Boil the salted eggs to a hard boiled eggs and scoop out the egg yolks. Mash the yolk and keep aside.

In a bowl add squid,salt and black pepper powder. Mix well and add beaten eggs.

In another bowl add all ingredients listed under "For Flour Coating". Add the squid into the flour mixture and make sure each pieces of squid are well coated with flour.

Remove excess flour and fry the squid for 1 minute. Transfer to a plate lined with kitchen towel to remove excess oil

Heat oil in a pan and saute garlic and chilly till golden. Add curry leaves and saute for 30 seconds.

Add mashed salted egg yolk stir well till a rich foam formed.

Add fried squid season with salt and sugar, cook for 1 minute till all the ingredients well combined. Do not overcook.

Serve hot with white rice.

Reshmi Paratha

I just fall in love with the nane of this soft and flaky paratha..Reshmi paratha. How beautiful the names is and trust me the paratha are as beautiful as the name. Not only the name are beautiful but, it tastes absolutely wonderful as well. The flakiness is the contribution of all the rolling and coiling of the dough. Each process somehow responsible in creating beautiful texture to the paratha. The pureed potato in the dough responsible for the softness and creating an authentic flavor for the humble paratha. I added finely grated cheddar for the extra kick of flavor. You may sprinkle sesame seeds,some chilly flakes or chopped mint leaves for variation. Serve hot or warm with curry or any side dish of your preference and savour the delicousness of paratha on every mouthful

Ingredients

1 cup whole wheat flour (atta)
1 cup all purpose flour
1/2 cup warm water
2 boiled potatoes
3 tbsp chopped coriander leaves
1 tsp salt
Ghee for frying and smearing
1/3 cup grated cheddar cheese

Methods

Using a blender, blend the boiled potatoes into a smooth & fine puree without adding water

In a large bowl add whole wheat flour,all purpose flour,pureed potato and salt. Knead the mixture into a soft dough by adding water.

Cover the bowl with kitchen towel and rest for 25-30 minutes.

Knead the dough lightly and divide into 12 equal sized ball

Slightly dust a working surface with flour and using a rolling pin, roll the dough into 4"inch disk

Grease with ghee and sprinkle with 1/3 teaspoon of all purpose flour

Start rolling the disk into a into a log. Roll the log into a coil by pressing both ends to seal

Using a rolling pin roll the coil into a 1/4" inch thick

Sprinkle with chopped coriander leaves and lightly pat the dough for the coriander leaves to stick the dough.

Repeat the process with the remaining dough.

On medium low heat, heat skillet and roast the paratha.

Apply ghee and flip the paratha to cook on the other side. Apply ghee on both sides of paratha and roast till golden and the paratha are well done.

Transfer paratha to a serving plate and while the paratha still hot sprinkle with cheddar cheese. Once the cheese melted the paratha is ready to eat with curry or any side dish

Thalassery Briyani

I have heard about the famous Thalassery briyani but never tasted one before. I'm fortunate enough to taste them during my holiday to Kerala last month. We were passing by Thalassery town to our next destination and decided to try their well known Thalassery briyani for lunch. We ordered chicken and fish briyani and the moment we received our orders, i'm overhelmed. Seeragasamba rice cooked with perfection and the brown sliced onions peeking from the well seasoned bowl of briyani is a sight to behold.

What attract me to the serving is their side dish of coconut chutney and pickles. Since, i never tasted briyani with chutney and pickles i wad a bit skeptical to give it a try. Seeing the others are enjoying every bite of it, decided to hv it the same. Simply mix the pickles and chutney to the rice and wallah! Heaven in mouth. The combo compliments each othet so well. The light tanginess fron the pickles,the milk flavor of coconut chutney and spiced briyani are simply irresistible. The chicken are tender and are not overpowering the briyani so do the fish. Mildly spiced for an authenthic taste. Meanwhile, back home i recreate the taste of delicious Thalassery briyani in my little kitchen for our Sunday lunch and this time, i cooked Thalassery egg briyani. The memory of our wonderful Kerala vacation and the abundance food we had lingering as good as the smell of Thalassery briyani

Ingredients

4 large red onion,thinly sliced
1 tbsp garam masala
1 tbsp ginger paste
1 tbsp garlic paste
1 1/2 tbsp green chilly paste
1/3 cup roasted cashew nuts
1/3 cup chopped coriander leaves
2 tbsp chopped mint leaves
10-12 saffron strands
1/4 cup milk
Oil for frying

For Egg Masala

6 eggs, boiled
1/4 cup coriander leaves
2 tbsp chopped mint leaves
5 tomatoes,chopped
3 tbsp lemon juice
Oil for frying
Salt to taste


 For The Rice

2 1/2 jeragasambha rice or Basmathi
3 cups water
2 bay leaves
3 cardamom pods
3 cloves
1/2"inch cinnamon stick
1 tsp black peppercorns
2 tbsp ghee
1/3 tsp salt

Methods

Soak saffron in milk and keep aside

In a frying pan, heat oil over medium heat fry the sliced onion till brown.ù Transfer to a plate lined with kitchen towel to absorp excess oil.

For The Rice

Wash rice and if using basmathi rice, soak the rice with water for 30 mins

Add all the ingredients listed "For The Rice" and cook in a rice cooker. Keep aside.

For The Egg Masala

In a frying pan, over medium heat heat oil and cook the chopped tomatoes till mushy

Add the ginger paste,garlic paste and green chilly paste. Saute till the raw smell leaves. Add chopped mint leaves and stir.

Add boiled eggs and garam masala powder, stir till the eggs well coated with the masala. Add 1/3 cup of water and season with salt and give a stir. Cooked wid lid on for 5 minutes. Add 1/2 cup of fried onion,chopped mint leaves and lemon juice and cook till the for 1 minute. Taste for salt. If the gravy too dry add few tablespoon of water, the consistency shouldn't be too dry or too watery.

For Layering

Evenly spread half of the egg masala on a bottom of a heavy bottom pan. Layer of the cooked rice over the chicken masala.

Drizzle with saffron milk,chopped coriander and mint leaves and fried cashew nuts. Repeat the process with the remaining egg masala and rice and drizzle with ghee.

Cover tightly with aluminium foil and place on a heavy bottomed dosa tawa or pizza pan and cook on a low heat for 10 minutes.

Remove pan and let it rest for 5-7 minutes. Remove foil and transfer to a serving plate.

Serve with coconut chutney and pickles

Maple French Toast

French toast has become one of our household's favourite breakfast. It's always a hit whenever i dish out French toast on my breakfast table. The girls will always go for their second servings. As a mother i couldn't be asking for more. Since, its our favourite i constantly have a look out for new French toast recepi and that's how i decided to incorparate maple syrup into the custard mixture instead just drizzling over the toast.

The smokey flavor of maple syrup in the custard brought the flavor to the next level. It's smoky,rich and flavorful.

Ingredients

2 cups milk
8 slices bread
1 tbsp vanilla extract
4 eggs
1/4 cup maple syrup
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
Pinch of salt

Toppings
Maple syrup
Handfull of blueberries

Methods

In a bowl, whisk together milk,eggs,vanilla extract,maple syrup,cinnamon powder,nutmeg powder and salt.

Soak the bread slices for 2-3 minutes till well coated.

Heat skillet on a medium flame and grease butter. Cook the soaked bread for 30 seconds to 1 minute on each sides.

Transfer on serving plate drizzle with maple syrup and top with blueberries.

Portugese Milk Tart

We all are familiar with Portugese egg tart but how many of us heard about Portugese milk tart? Eventhough, milk tart are not as popular their cousin among us but in Portugal, this are as equally famous as egg tart. Milky,creamy and rich dessert which are very easy to prepare in a jiffy. What i like about this milk tart is there's no pie crust. Yes! You heard me right. This might be the only tart without crust. That spare us from the hassle of rolling dough 😉

Ingredients

3 3/4 cups whole milk
4 eggs
2 cups granulated white sugar
1 cup flour
1/2 cup melted butter
Pinch of salt

Topping

1 tbsp cinnamon powder
2 tbsp brown sugar


Methods

In a bowl mix cinnamon powder and brown sugar. Keep aside.

Preheat oven at 200'C or 400'F. Greased a muffin pan  and keep aside.

In a bowl, whisk eggs and keep aside.

In another bowl, whick melted butter,milk and sugar. Whisk till sugar dissolved.

Sift in flour into the milk mixture and mix to combine.

Add whisked eggs and stir till combined.

Strain the mixture and using a laddle, fill into the greased muffin holes till 3/4 full.

Bake for 30-35 minutes till golden and a skewer inserted in the center of the tart comes out clean.

Cool on the pan for 10 minutes and sprinkle with cinnamon sugar.

Serve with a cup of coffee or tea

Sri Lankan Jaggery Custard Watalappan

The first time i tasted this decadent dessert called watalappan in a Sri Lankan restaurant. We ordered the dish out of curiosity simply the picture on the menu looks irrisistible. Frankly, the picture on the menu didn't let us down and definitely did justice to the beautiful taste of this authenthic Sri Lankan dessert.

Similar to any other custard recepi the base is eggs and milk. A cousin to the famous creme caramel or flan, what set watalappan apart is the rich & caramelized flavor of dark jaggery. Enhanched with aromatic spices which compliment the richness of the custard. A dessert ideal to serve after  a hearty Sri Lankan meals.

Ingredients

5 eggs
2 cups thick coconut milk
1 cup dark jaggery
Pinch of salt
Pinch of cinnamon powder
Pinch of nutmeg powder
Pinch of cardamom powder
1 tsp vanilla extract
Roasted cashews for garnishing
Butter to grease the ramekins

Methods

Preheat oven at 180'c or 350'F.

Greased four ramekins and place in a baking tray.

In a bowl, beat eggs and keep aside.

In another bowl, add jaggery and coconut milk. Stir well till jaggery completely dissolved.

Add cinnamon powder,nutmeg powder,cardamom powder,salt and vanilla extract. Stir till no lumps and sieve the mixture.

Add the beaten eggs into the custard mixture. Stir well.

Pour the mixture into greased ramekins. Gently pour hot water into the baking tray reaching 1/4 of the bottom of the ramekins.

Bake for 35-40 minutes or till the custard set.

Remove from oven and let it cool.

Garnish wid roasted cashews and serve warm or chilled.

Phav Bhaji

Hepi New year everyone..have great year ahead. Personally, i'm looking forward for having wonderful year as my both girls are in secondary school and my eldest sitting for her goverment exam. It's gonna be year full of excitement.

Phav bhaji is one of the famous Indian street food which can be found in every hook and nook of Indian streets. One of the popular Bombay street food love by all. I had phav bhaji on my visit to India and i simply love the bursting flavor of the mashed vegetables and the masala.

One couldn't miss the steaming mashed vegetables evaporating along the street with beautiful vibrant red colur. Lightly toasted buns or phav dipped in a buttery rich gravy. Yes, the amount of butter in the making of phav bhaji is totally tremendous definitely, not for a weight watcher but no harm to satisfy for that once in a while tastebud.

Ingredients

1 cup cauliflower
1/4 cup green peas
4 medium tomatoes
2 medium potatoes
1/2 cup onions,chopped
1 medium carrot,chopped
1/4 cup capsicum,chopped
2 green chillies,chopped
1 tsp kasthuri methi
1 tbsp ginger garlic paste
1 tbsp phav bhaji masala
1 tbsp Kashmiri chilly powder
3 tbsp butter
1 tsp salt
Phav buns
Chopped coriander,onions,lemon wedges
Butter to toast

Methods

In a blender, puree tomatoes till smooth paste. Keep aside.

In a pot add cauliflower,green peas,capsicum,potatoes and carrot. Boil the vegetables till soft and tender. Keep aside.

In a pan, heat butter and add chopped onions. Saute till the onions turns translucent. Add chopped capsicum,ginger garlic paste and green chillies.

Add phav bhaji masala,salt and Kashmiri chilly powder. Saute till raw smell leaves.

Add kasthuri methi and cooked vegetables. Using a masher, mash all the ingredients well.

Add water if needed to get the right consistency. The gravy should not be too thin or too thick. Reduce heat and simmer the gravy for 4-5 minutes.

Slit the buns into half and spread with butter. Toast the buns for 1 minute.

Transfer the gravy to a serving plate and arrange the toasted buns. Sprinkle with chopped coriander,onion & lemon wedges.

Serve hot.