Gradually, this one recepi gaining it's popularity in Malaysia among many other recepis during the nation went under lockdown fighting against Covid-19. My colleague were telling me about this easy peasy recepi which most household familiar with. The only thing that made it becoming famous it's perfect round shape and it lies in the method of preparation. Chewy interior and crispy exterior with smooth spotless round fritters is the key. This is my first trial with the recepi and wallah! The end result is absolutely worth sharing. Wetting your palm with water helps to form smooth balls eventhough, the batter somehow, quite sticky. Given below a video on how to achieve the desire result. Do give it a try ya ð
Ingredients
2 cups all purpose flout
2 cups boilinh hot water
3 tbsp granulated sugar
1/2 tsp salt
Methods
In a bowl, mix sugar,flour and salt.
Add hot water and mix till combine. Do not overmix.
In a bowl, prepare water to dip ur palm.
Dip palm in the water, pinch a bite sized dough and roll into a smooth ball.
Heat oil in a wok and deep fry till golden. Transfer to a plate lined with kitchen towel to absorp excess oil.
Steamed layered sago is my dad's favourite sago dessert. There's one particular Nyonya kuih or dessert stall that sells varities of sweet and savoury Chinese goodies in Kepong area. We are the regulars on almost every Saturday nights among many who patronize the stall. Colourful desserts and mouth watering savoury delicacies lined up for the hungry customers. This particular Nyonya steamed sago kuih is our favourite. Loaded with shredded coconut and layered soft sago that pop in mouth on every bite is simply irresistible. Flavoured with pandan or screwpine juice and lightly sweetened with palm sugar. Eventhough, the preparation is a bit tedious but trust me the end result is absolutely worth it.
Ingredients
300g sago
ForWhiteLayer
25 g freshly grated coconut
35g thick coconut milk
110ml water
1/4 tsp salt
30g castor sugar
3-4 tbsp beetroot juice
ForGulaMelakaLayer
130g grated gula melaka
100g freshly grated coconut
110ml water
1/4 tsp salt
30g thick coconut milk
ForPandanLayer
110g pandan juice
35g thick coconut milk
25g freshly grated coconut
1/4 tsp salt
30g castor sugar
Methods
Grease 3 8'inch baking pans with oil.
Rinse sago in hot water and drain and divide into 3 equal portions.
For beetroot layer, mix coconut milk,water,salt and sugar. Add to 1 portion of sago and soak for 20-25 minutes. Add grated coconut and mix till combine. Steam for 15-17 minutes.
Add beetroot juice to the steamed sago and mix till well co-operate. Keep aside.
For gula melaka layer, combine coconut milk,water and salt. Add to another portion of sago and mix well. Soak for 20-25 minutes. Add grated coconut and mix. Spread the mixture into another greased baking pan and steam for 15-18 minutes. Add the grated gula melaka to the steamed sago and keep aside.
For pandan layer, combine together pandan juice,salt,sugar and water. Add to the remaining portion of sago and soak for 20-25 minutes. Add grated coconut and mix well. Steam for 15-17 minutes.
Transfer the steamed gula melaka layer to a 3rd baking pan and spread the mixture evenly. Add the steamed pandan sago mixture and spread on top of gula melaka sago mixture.
Top with beetroot sago mixture and steam on high medium-high heat for 10 minutes. Remove from steamer.
Cool completely or refrigerate for 30 minutes or an hour before slicing.
This is the my very first attempt on dinner rolls. I baked breads and buns before but never tried baking dinner rolls and thought of giving it a go. To my surprise it turns out really well. Any good bread dough require the best yeast and perfect temperature of milk or water. The sugar works as "food" for the yeast to grow and the end result is a soft and smooth buns or breads. Too hot or too cold liquid will kill the yeast and prevent the proofing which, will yield dense flat bread. The key is perfect liquid temperature,good quality yeast and a good kneading. Do not over knead or under knead your dough. With all this simple rules, i managed to come up with this beautiful soft and spongy dinner rolls. For the extra shine just brush with melted butter the moment the buns are out frm the oven. We all do need a bit of touch up aren't we? The same goes to baked goodies ðĪðĪŠ. Serve warm or cool it on wire rack and place in a ziplock bag. It stays good for up to 3-4 days. You may decrease or double up the recepi easily but make sure to follow the right measurement. Slab with generous amount of cold butter,fruit jam or marmalade and enjoy...that's how we enjoyed the beautiful dinner rolls for our next day breakfast.
Ingredients
6 cups all purpose flour
2 cups milk, warmed at 110'F
1/4 cup granulated white sugar
2 eggs, room temperature
6 tbsp unsalted butter
2 tbsp instant dry yeast
2 tsp salt
1 tbsp melted butter
Methods
In a bowl of stand mixer fitted with dough hook, add milk,salt,sugar and yeast,butter, eggs and 5 1/2 cups flour. Mix on low speed till all the ingredients well combined.
Increase speed to medium and gradually, add the remaining 1/2 cup flour. Mix till the dough leaves the sides of the bowl approximately for 10-12 minutes. The dough should be slightly sticky and soft.
Transfer the dough to a large greased bowl cover with kitchen towel. Rest the dough im a warm place to rise for 1 1/2 hours.
Grease a baking pan. Punch down the dough and form into 24 equal sized balls. Place the balls on the greased baking pan, cover with kitchen towel and let it proof for another 30 minutes
Preheat oven at 375'F or 180'C and bake for 20-22 minutes or till golden.
As most of you know, s'more are my little Dandelions favourite dessert in the world. The combination of chocolate,marshmallow and graham cracker is a die for. I baked S'more bar before and believe me or not she wiped out almost 1/2 of the tray...dat's how much her love for S'more. Coming back to the S'more cookies, it has all the element needed for S'mores. It's chewy,chocolatey and the crunchiness of graham cracker crumbs. The dough stay good in freezer for 1 month. Simply make it into balls and freeze covered with ziplock bag. Thaw and bake whenever you need a cookie fix. Below is the video for the cookies
Ingredients
2 1/3 cups all purpose flour
2 cups chocolate chips
1 cup mini marshmallow
1 cup unsalted butter,room
temperature
2 eggs, room temperature
1 cup light brown sugar,packed
1/2 cup gtanulated white sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
1/2 cup graham cracker crumbs + 3 tbsp
Methods
Line a baking tray with parchment paper and keep aside.
In a bowl, combine flour,baking powder,salt and graham cracker crumbs. Set aside.
Using a stand or hand mixer, beat butter,brown sugar and granulated white sugar till pale. Add vanilla essence and beat for 1 minute.
Add egg one at a time and beat after each addition.
Add the flour mixture into the butter mixture and beat just to combine.
Switch to a spatula and fold in the chocolate chips and marshmallow.
For a giant sized cookies, use a ice cream scoop or a round spoon for a medium sized. Drop in the cookie dough onto the prepared baking tray.
Top with marshmallow and chocolate chips and sprinkle with remaining graham cracker crumbs.
Bake at 375'F or 180'C for 10-12 minutes. Leave to cool completely before transfering into serving plate.
Filter coffee is a most loved Indian beverage. The name derived from the special utensil use to filter the coffee powder. A strong decoction brew a perfect filter coffee. Everytime, we visit India, filter coffee is our everyday perk me up and we even carry a thermos of filter coffee everywhere. The filter i'm using is a gift from a friend and the coffee powder are all the way from India as well. Choosing a right brand of coffee powder is very important for a perfect cuppa. Ditch your skimmed or low fat milk as fresh or whole milk brings out the real flavor of traditional South Indian filter coffee.
Ingredients
1 cup whole milk
1 tbsp filter coffee powder
1/2 cup water
1 tbsp jaggery
Methods
Add the coffee powder in the upper compartment of the filter and spread it evenly. Place the compressor over it.
Boil water and slowly pour over the compressor and close with the lid. Leave it to filter for 8-10 minutes.
Open the lid and keep the pressed coffee for next use or discard. The decoction will be collected in the lower compartment.
Add jaggery to the tumbler & fill with decoction up to 3/4 full.
Boil milk and add to the decoction. Pull the coffee high till frothy and jaggery dissolved.
It's 14/04/20 marking Tamil New Year Year 2020 started with a havoc with Australian bush fire and on going Covid 19. Hoping the remaining months turn out to be a positive one. Due to movement control order in Malaysia, our new year celebration somehow not as grand as previous years as access to goods and services has became limited. Coming back to the new year, my little girl tried her hands on cooking oats jaggery payasam as prasadham. I'm delighted with her way of dishing out the dish perfectly. We used instant oats for fast cooking, you may use rolled oats..just take a bit of longer time to cook. Sweetened with jaggery indeed the oats payasam are healthier option to our ordinary sweets. Puthandu valtukal to all who are celebrating. May God bless us all. The video of the recepi as below. Hope u'll like it
Ingredients
1/2 cup instant oats
1 1/2 cup whole milk
1 tbsp ghee
3 tbsp jaggery
10 almonds
10 cashews
Pinch of cardamom
Pinch of salt
Methods
Heat ghee in a pan and fry cashews and almonds till golden. Keep aside.
In the same pan, roast oats till slightly roasted.
Add milk and water, cook till slightly thickened.
Add cardamom and jaggery. Cook till jaggery dissolved.
This is one of my favourite and easiest vegetable stir fry. I love the variation of this dish. You may add carrot,bell peppers,brocolli,cauliflower to make it a all rounder vegetarion dish or simply add in prawn or chicken for the non vegetarion dish. The vegetables are firm and tender to bite and well coated with sauce. The stir fry goes very well with hot white rice, flat noodles or ramen. I had mine with white rice and it tastes delish ð
Ingredients
1/2 cup snow peas
1/2 cup shitake mushroom
1/2 cup baby corn
1 red chilly, sliced
3 cloves garlic,finely chopped
1 small red onion,finely chopped
1/4 cup water
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp cornstarch
1 tsp brown sugar
Pinch of crushed black peppercorns
2 tbsp vegetable oil
Methods
Soak shitake mushroom in hot water till tender. Drain and cut into slices.
In a bowl, combine water,sesame oil,soy sauce,brown sugar and oyster sauce. Stir.
Cut the baby corn into 1"inch and keep aside.
Heat oil in a pan and saute chopped onion till translucent. Add garlic and saute till fragrant.
Pour in the prepared sauce mixture. Add mushroom and baby corn. Cook for 1-2 minutes.
Add snow peas and season with crushed black pepper. Cook for another 1-2 minutes.
I bought a jar of Thai chilly paste recently and by hearing one can cook so many wonderful dish with it, i was thrilled. Thai chilly paste also known as chilly jam for it's unique taste of sweet and spicy. I decided to add the chilly paste into my stir fry clam. The dish itself was out of the world for a quick stir fry with all the authentic Thai ingredients. The Thai basil leaves gives a nice fragrant to the delicious dish. The chilly paste are hit the back of your tongue with the spiciness and idea of adding palm sugar balances the taste. Always, discard the "remained intact" clams after cooking as it's not safe to eat. I serve the Thai chilly paste with a stir fry mixed vegetable and white rice.
Stir fry salted fish kailan is one of the dish we always order whenever we dine out in Chinese restaurant. We simply love the crunchiness of the kailan and lightly seasoned sauce. It's a very simple stir fry dish that you can try at home without any hassle. With easy to find ingredients that we have in our pantry a scrumptious vegetable stir fry can be prepared im a jiffy. Different dried shrimp has different salt ratio do taste before deciding for seasoning. As for the dried shrimp i used in the recepi, the saltiness are just fine for me thus, i omitted adding salt. Serve hot with white rice.
Ingredients
200g Kailan
3 cloves garlic, chopped
2 tbsp dried shrimp
1 small red chilly,diced
1 shallot,diced
2 tbsp vegetable oil
Methods
Soak the dried shrimp in water and pat dry. Roughly chop the shrimp and keep aside.
Wash,end trimmed and roughly chop the kailan.
Heat oil in a pan and fry salted fish till golden. Remove to a plate. Saute onion till translucent.
Add garlic and stir fry for 25-30 seconds. Add fried dried shrimp and chilly. Saute for 5 seconds.
We all must heard of ready made store bought yellow cake mix. The mixture turns into lovely golden when baked. That's exactly what u'll get with custard cake. I was trying to finish the last batch of custard powder in my pantry and decides to turn them into cake instead of pudding or cookies. It was instantly a hit as the whole household loves every bite of it. The custard rendered the beautiful yellow colur. Not too sweet to the palate and it's simply delicious.
Ingredients
3/4 cup custard powder
2 cups all purpose flour
1 cup castor sugar
3/4 cup butter, room temperature
1 cup milk, room temperature
4 eggs, room temperature
1 tbsp baking powder
1 tbsp vanilla extract
Methods
Preheat oven at 375'F or 180'C. Grease a 9"inch cake pan. Keep aside.
Sift together all purpose flour,custard flour and baking powder. Keep aside.
Beat butter and sugar till combine. Gradually add eggs one at a time and beat after each addition.
Beat in flour mixture. Add milk and beat just to combine.
Pour into greased baking tray and bake for 30-35 minutes or till a skewer inserted in the center of the cake coms out clean.
I first tasted Sri Lankan phol sambam in local Ceylonese restaurant. My first impression was it's something similar to Indian's coconut thovayal. As i'm familiar with coconut thovayal, i immediately drown to the delicious tastes sambol. Phol sambol are very popular in Sri Lanka and can be found in almost all the nook of the country. For a simpler version you may opt for store bought chilly flakes instead of making your own which and it will taste the same. Phol sambol goes very well with string hoppers,lace hoppers or even with idli and dosa.
Ingredients
1/2 cup grated coconut
8-10 dried red chilly
5-6 shallots,peeled
1/2 lime juice
1/4 tsp sugar
Salt to taste
Methods
In a dry grinder, grind salt and red chilly into flakes.
In a mortal, add ground chilly flakes and grated coconut. Peddle till combine.
Add shallots and pound till the shallots well combined.
Season with salt,sugar and lime juice. Pound for 30 seconds.
As most of u aware, idli is my foremost favourite food in the world. I could literally, survive with idli and sambar for my whole life. Atleast twice in a week idli will make its way to our dinnner or breakfast table and thats why i constantly looking for variation so that the household eon't get bored with the same dish. Since all of us looking for a healtier lifestyle and food, millet and legumes are fancy names hitting our stores. I'm sharing foxtail millet idli..smooth,soft and definitely healthy. Easy to prepare with just 3 ingredients. Foxtail millet can be found in most Asian or Indian groceries. Foxtail millets known for its various health benefits. Its good for heart,prevent cancer,assist in weight loss,lowering cholesterol level and anti oxidant. Do give the recepi a try and enjoy pillowy soft idli at home.
Ingredients
2 cups foxtail millet
1 cup white urad dhal
Salt to taste
Methods
Soak millet and urad dhal overnight or atleast 8 hours.
Drain the water and add to the blender. Grind to a smooth thick batter by adding very little water. Tyr batter shouldn't be too thin or too thick.
Season with salt and give a good stir. Keep it aside in a large vessel with lid on for fermentation overnight or atleast 8 hours.
After fermentation, stir the mixture well. Heat water in a steamer and grease idli moulds with gingely oil.
Using a ladle fill the idli mould and steam for 10 minutes. Remove from steamer and let it cool for 10 minutes. Unmould the idli by running a knife on the edges of the mould.
Mushroom is my girls favourite vegetable. Be it in stir fry,gravy or deep fried it will vanish in no time. As such, i constantly on look for dishes with this humble vegetable. That's how i stumbled on this particular recepi. Shahi Mushroom kurma...do not taken aback with the elegant name as the ingredients and preparation are very much easier than you thought. The thick and creamy gravy is kids friendly and it's my girls recent obsession. Button mushroom works well for this recepi or any firm mushrooms will do. Rich with flavor and goes well with Indian flat bread or flavoured rice.
Ingredients
1 can button mushroom, cut into halves
1 large onion,chopped
2 cups milk
1 tbsp yogurt
3 cardamom pods
1/2" inch cinnamon stick
3 cloves
1/4 tsp caraway seeds
1/2 tbsp garam masala powder
1/4 tsp black pepper powder
Salt to taste
1/4 cup water
2 tbsp vegetable oil
Methods
Heat oil in a pan and saute cardamom,cinnamon,cloves,caraway seeds and onion till translucent.
Add the mushroom and garam masala powder. Saute for 2 minutes. Add milk and water. Cook on medium heat for 10 minutes.
Season with salt and pepper. Add yogurt and stir. Simmer for 2 minutes and off the heat.
