Fried Pumpkin Cake

 

Wishing my homeland happy Independence Day.  Selamat hari Merdeka Malaysia.  May we all live united in this beautiful blessed country. Since I'm living in a multi racial country, the diversity of it's food are known worldwide. A little from Chinese cuisine,some from Malay and Indian cuisine can be found in many household. Inspired by Chinese dish, pumpkin fried cake are apt to share in my blog for this special day. You may make them from left over steamed pumpkin cake,  which I have shared in my blog earlier or make them fresh. Both tastes delicious 😋. Crispy in the outside and soft inside this,  fried pumpkin cake makes an excellent treat for breakfast or tea time with some dipping of chilly or spicy sauce 

Ingredients

600g pumpkin,peeled and washed
3 cups water
4-5 shitake mushrooms,finely chopped
1 cup rice flour
2 tbsp all purpose flour
1 tbsp tapioca flour
1 tbsp green pea flour
4 cloves of garlic,chopped
1 tsp ground black pepper
1 tsp Chinese five spice powder
3 tbsp dried shrimp,wash and roughly chopped
3 tbsp vegetable oil
Salt to taste
3 tbs crispy fried shallots
2 red chillies,chopped
2 sprig spring onion, chopped

1/2 cup all purpose flour

1/2 cup rice flour

Methods

Greased a 9'inch tray and keep aside.

Cut the pumpkin into chunks. Steam for 15 minutes or till soft and tender. Mashed the steamed pumpkin into a coarsely texture making sure there are still bite sized pumpkin pieces. Keep aside.

In a large bowl, combined green pea flour,rice flour,all purpose flour, tapioca flour and water. The batter should be slightly thick and without lumps. Keep aside.

In a pan, heat oil and saute the garlic and add chopped mushroom. Add five spice powder and season with salt and pepper. Reduce flame to low-medium heat and add the flour mixture and steamed pumpkin. Stir till well mixed.

Pour the mixture into the prepared tray and steam for 35-40 minutes or until done. Remove from steamer.

Once slightly cool, garnish with chopped red chillies,spring onion and fried shallots. Cool completely and chilled for 1-2 hours for easy slicing. 

In a bowl, combine all purpose flour and rice flour. Keep aside. 

Slice 1/2"inch thick and coat with flour mixture. 

Heat oil in a pan and fry in both sides till golden. 

Transfer to a tray lined with kitchen towel to drain excess oil. 

Serve with chilly sauce.

Spring Onion Poori

 

I'm trying to create new poori recepi every time to experience with various flavors. One of such invention is this flavourful spring onion poor.  Adding spring onion is an excellent way of replacing onion in your dish. It's milder in taste compare to the pungent flavor of onion.  

I ended up with a big bunch of spring onion from my online order (the dilemma of ordering online 😥). Not wanting them to go wilted I decided to make maximum use of it and that's how I came up with this delicious spring onion poor.  Goes really well with potato masala. 

Ingredients

2 cups whole wheat flour
2 tbsp rava/semolina
1/2 cup warm water

4 tbsp chopped spring onion

1/2 tsp turmeric powder
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying


Methods

In a large bow, add flour,salt,sugar,semolina,chopped spring onion,turmeric powder and oil. Mix well.

Add little warm water at a time to knead the dough into a dough.

Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.

Knead the dough for 1 minute and roll the dough into equal sized balls.

Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.

Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori  from the sides of the pan to the hot oil.

Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.

Continue the process with remaining dough.

Serve with gravy of your choice.

Notes

The oil shall not be too hot or too cold.

The dough should not be too soft. It shall be slightly stiff.

Do not roll the poori too thin this will prevent from the poori puffing up while frying.

Cell Mek Molek (Beautiful Lady)

Cek Mek Molek or known as beautiful lady is a traditional Malay kuih originated from East coast of Malaysia. Kelantan where the kuih originated are known for their colurful food culture.  Unlike, other traditional Malaysian kuih aka snacks this gorgeous looking kuih  are very easy to make in a jiffy.  The ingredients are basically simple yet,  doesn't compromise in taste. 

There are few type of sweet potatoes from yellow to orange and purple. Yellow sweet potato works great for the recepi. For variation you may try with other varieties but,  traditional yellow sweet potato are perfect for the Cek Me Molek. Simply love the warm sugar syrup oozing out on every bite. There you go my another encounter with traditional kuih for our tea time treat. 

Ingredients 

1 cup boiled & mashed yellow sweet potato

3/4 cup all purpose flour 

1/4 cup granulated white sugar 

1/2 tsp salt

Oil for deep frying 

Methods 

In a bowl, combine mashed sweet potato,flour and salt.  Knead to form a pliable dough. 

Pinch a lime sized portion of the dough and flatten on your palm. Place 1/2 tsp of granulated white sugar in the center of the dough. Fold the dough to seal and shape into a long oval.  

Place in a tray and repeat the process with remaining dough and sugar. 

Heat oil in a frying pan and fry in batches till golden brown. Transfer to a tray lined with kitchen towel to drain excess oil.

Serve warm. 

Notes

• Do make sure the mashed sweet potato cool down completely before kneading to prevent the sugar filling from leaking.

Kollu/Horsegram Rasam

 

Lately, I'm trying to include millets and lentils in our daily family menu. All of us are very much aware of health benefits of Miller's and lentils. They are good to cleanse our system, aid in digestion,control the body sugar level and etc. I bought kollu or known as horsegram in one of the Indian groceries near my office to make something out of it without even knowing what to make.  There you go my another impulse buying 😉. 

Back home, one fine Saturday I decided to make a simple kollu rasam. I have heard about kollu EasyMenu but, never try to make or had a chance to savour it either. The gingely oil lends an automatic flavor to the humble rasam. Well seasoned with spices,  the delicious rasam are light and full of flavor.  Taking kollu in your diet will assist with weight loss and it's another reason to include them in your menu.  Serve hot with white rice and coconut thovayal for vegetarian version or with some spicy sambal for non-veg.

Ingredients 

2 cups boiled horsegram water

1/2 lime sized tamarind

1 tsp jaggery 

2 tbsp chopped coriander leaves

Salt to taste 

To Grind 

1/3 cup horsegram, boiled

4 cloves garlic

1 large tomato

1 tbsp black peppercorns 

1 tap cumin seeds

1 tbsp gingely oil

For Tempering

1 sprig curry leaves

1/4 tsp cumin seeds

1/2 tsp urad dhal

1/2 tsp mustard seeds

 1/4 tsp fenugreek seeds

1 tsp gingely  oil 

Methods

Soak tamarind pulp on water for 10 minutes and squeeze. Discard the pulp and seeds.  Keep the tamarind water aside. 

In a pan,  heat gingely oil and saute cumin, peppercorns and garlic. 

Add chopped tomatoes and cook for 1 minute.  Keep aside to cool completely before grinding into a smooth fine paste by adding the boiled horsegram. 

Heat gingely oil in a pan, saute mustard seeds, urad dhal,fenugreek seeds and cumin seeds till splutters. Pour in the tamarind water,curry leaves and ground paste. Reduce heat to low and simmer for 10 minutes. 

Add the horsegram water,salt and jaggery.  Cook for another 2 minutes.  Add the chopped coriander leaves and stir.  Turn off the heat. 

Serve hot with white rice and thovayal. 

Cereal Prawns

Cereal butter prawns are one of our family's favourite menu whenever we dine out in Chinese restaurant. We simply love the buttery and crispy cereals mounted over the well seasoned prawns.  Since MCO been implemented there's no question for dining out thus,  I made our family favourite at home.  It's one of easiest and simple recipe which can be prepared with ingredients usually found in our kitchen.  

I love the fragrant of butter toasted cereal in the dish and always savour till the last bit of the crumbs.With the right amount of crunchiness the cereal adds texture to the delicious prawns. The key for perfect cereal prawns is to control the amount of moisture in the dish.  Too much moist could land you with soggy cereals clumps and always remember not to overcook the prawns to prevent them from turning rubbery.  Serve immediately with white rice and a side of tofu or vegetables. 

Ingredients 

400g prawns, deveined,trimmed & washed

1 egg, beaten

2 1/2 tbsp corn flour

1/2 tsp salt

Cereal Mixture 

3/4 cup Nestum

2 tbsp milk powder

1 tsp salt

1/2 tsp sugar

For Cooking 

8 sprig curry leaves 

2 tbsp unsalted butter

2 bird eye chillies

Oil for deep frying 

Methods

Sprinkle salt to the prawns and add beaten egg. Mix well. Toss the prawn with corn flour to coat well. 

Heat oil in a frying pan and fry the prawns in batches on medium flame till done.  Do not overcooked the prawns. Just 2-3 minutes of frying is enough.

Transfer to a plate lined with kitchen towel to drain excess oil. 

In a bowl,  stir in all the ingredients listed under "Cereal Mixture". Keep aside.

In another pan,  heat butter and fry curry leaves and chopped chillies till fragrant. 

Reduce heat to medium and add the cereal mixture.  Fry for 5 seconds. 

Add prawns and season with salt.  Toss well till the cereal turns golden for 1-2 minutes and the prawns are done. Turn off the heat.

Transfer to serving plate and serve immediately.

Mango Lassi Cheesecake

I came across of this delicious mango lassi cheesecake from a cooking show.  It has the authentic flavor of cardamom and mango that will be a crowd puller. Co-incidentally I had a few mangoes bought from the wet market in my fridge.  Just right after the cooking show,  I gathered the ingredients and started making my own.  That's how much i got hooked up with the recipe. Easy to whip up and like any other cheesecake the chilling process is the real torment.  I'm not good when it comes to being patient. Anyhow,  after the overnight of setting and chilling, my gorgeous saffron coloured beauty are ready for the first slice. It was a perfect slice and I can't wait to dig in.  

Loaded with riped mango chunks and bursting with the deadly combo of saffron, cardamom and sweet mango pulp,  every bite are heaven. You'll never get tired of this gorgeous looking mango lassi cheesecake. The whole household devour the cake to the core.  The crunchy Graham cracker base with soft and rich cream cheese filling indeed a hit among my family.

Ingredients 

1/2 cup Graham crackers

3 tbsp brown sugar

4 tbsp butter,melted

For The Cheesecake Filling

3 cups cream cheese

1 cup mango pulp

1/2 pack gelatine

3 tsp hot water

1 tsp sugar 

3/4 cup white chocolate chips 

3 tbsp cream

3/4 cup confectioners sugar

1 cup whipping cream

1/4 tsp cardamom powder

Pinch of saffron, diluted with 3 tbsp hot water.

For Garnishing

Mango chunks

Dessicated coconut

Methods

In a food processor, pulse all the ingredients listed under "For Crust" to a smooth texture. 

Line a 9'inch round springfoam with parchment paper.  Spread the crust to the prepared springfoam and press firmly.  Refrigerate for 30 minutes to set. 

In a bowl add white chocolate chips and 3 tbsp cream. Melt using a double boiler method or in a microwave. Keep aside.

In another bowl,  add gelatine and 3 tsp hot water.  Stir and keep aside to bloom. 

Using a stand or hand mixer, beat the cream cheese for 30 seconds. Beat in the mango pulp & confectioners sugar.

Add the melted white chocolate,diluted saffron, cardamom powder and gelatine. Beat till combine. 

In another clean bowl,  whip the cold whipping cream to soft peak. 

Using a spatula gently,  fold in the whipped cream till combine.  Do not over mix. 

Pour the mixture over to the graham cracker base and smooth the surface with spatula. Set in the refrigerator overnight. 

Garnish with mango chunks and dessicated coconut. Remove from pan, slice and enjoy. 

Notes

• Dip sharp knife in hot water and wipe with kitchen towel before slicing to get a perfect slice each time. 
• Do not overfold the whipped cream.  
• Set the cheesecake in fridge at least 6 hours or better still overnight 

Rasgulas

Rasgulas are one of Bengali most popular sweets which always make it into special occasions and celebrations. Loved by many for it's soft and spongy texture oozing out with the sweetness of sugar syrup, rasgulas are a must on a dessert table. The key for a soft and cottony rasgulas are not to over knead the chenna or paneer. The curdled milk known as chenna or paneer are freshly made to enhance the taste and texture of the rasgulas and it tastes heaven compare to store bought chenna.

Always use full cream or whole milk in making rasgulas as skimmed or low fat milk won't work for the recepi.  This is my very first time making rasgulas for my youngest daughter's birthday and it turns out really well. Soft spongy and oozing with sugar syrup. Taking note few important steps, you too can delight your family and friends with delicious homemade rasgulas anytime.

Ingredients

1 litre full cream milk

2 tbsp lemon juice

Few ice cubes

For Sugar Syrup

1 1/2 cup granulated white sugar

1 litre water

1 tsp rose water

1 tsp milk

2 pods crushed cardamoms

Methods

In a heavy bottomed pan, boil milk. Add lemon juice and stir for the milk curdles.

Once milk curdles, switch off heat and rest the mixture for 2 minutes. Add ice cubes to stop the cooking process

Line a colander with cheese cloth over a large pot. Strain the milk mixture.

Rinse the curdled milk with clean water to remove the acidity of lemon juice.

Tie the cloth and squeeze to drain excess whey as much as possible. Hang the cloth for 1-2 hours to completely remove the whey.

To a large pot, combine water, sugar and cardamomm pods. Bring it to boil untill sugat completely dissolved. Turn off the heat. Add rose water and stir.

Knead the mixture well for 3-5 minutes to form a soft dough.

Make small balls. Turn the heat on for the sugar syrup and bring it to a rolling boil. Reduce heat to medium and gently drop in the balls to the sugat syrup.

Cover with lid and cook for 5 minutes. Uncover the lid and gently stir the rasgulas taking care not to break them. Cover with lid and cook for another 5 minutes.

Turn off heat and rest the rasgulas with lid on for 30 minutes for them to double in size.

Allow to cool completely.

Using a ladle spoon out the rasgulas into a bowl and drizzle generously with sugar syrup. Best enjoy chilled. 

Notes

• Do not over knead the curdled milk. Over kneading will result in hard rasgulas.

• Use a wide and large pan to boil the sugar syrup to give ample space for the rasgulas to double in size while cooking.

• Make sure there's no crack while making the balls. It shall be smooth balls without cracks. Otherwise, the rasgulas will crumble while cooking.

Creamy And Glossy Pulut Kuning

This is my second attempt in making pulut kuning. My first trial on this authentic Malay dish came out a little bit on dry side. Tips of adding dried tamarind pulp or asam keping shared by my colleague. Seems the dry tamarind hels to retain moist and gives a beautiful shine to the pulut kuning. I shall say the trick works very well.  I did not use food coloring instead opted for a healtier version by replacing it with turmeric powder. We all are fully aware of the benefit of turmeric. Ground fresh turmeric adds a wonderful flavor to the smancking delicious pulut kuning.

Pulut kuning usually served on special occasions like birthdays or weddings in Malaysia and made it ways into Hari Raya celebration and other important rituals too. Serve along partner in crime, pulut kuning goes very well with rendang. My pulut kuning is indeed rich,creamy with coconut milk and glossy which will satisfy the eyes and palate.

Ingredients

2 1/2 cup glutinious rice,washed

2 tsp salt

1 tsp ground turmeric

1/4 tsp turmeric powder

2-3 pandan leaves,washed

150ml coconut milk

1 pc banana leaf

1 pc dried tamarind pulp/asam keping

Water for soaking

Methods

In a large bowl, combine water,glutinious rice and ground turmeric. Stir and soak overnight or atleast 4 hours.

Boil water in a steamer, lay the banana leaf on a pan.

Drain water from the soaked glutinious rice and transfer to the pan layered with banana leaf. Add knotted pandan leaves and steam for 10 minutes.

Stir the steaming glutinious rice with a fork and continue to steam for another 5 minutes.

In a bowl, combine coconut milk and salt. Stir until the salt completely dissolved.

Transfer the glutinious rice into a large bowl and gradually add the coconut milk. Stir well to combine.

Steam the mixture for another 5 minutes.

Transfer the mixture to a large tray and smooth the surface. Cover with tin foil and let it rest for 20-30 minutes.

Serve with chicken rendang or curry.

Gooey Espresso Brownies

A good brownies should have a firm surface and jiggly interior. It shall be soft and fudgy on every bite. To achieve that perfection, the key is not to over mixed or over baked. The gooey texture will attract kids and adults asking for more. My youngest daughter is a huge fan of brownies any sort. Brownies are the most requested baked goodies in my humble kitchen and i lost count of it.

That's how much she loves brownies and put me in a dilemma to keep looking for recepis. I dediced to surprise her by baking her favourite brownies for her birthday celebration and yes, she was taken by surprise 😁. A full tray of esspresso brownies loaded with chocolate chip and a rich strong flavor of espresso indeed loved by all. The whole house smells heaven with delicious coffee and chocolate aroma. A deadly combo that no one could resist. It does put a big smile on my girl's face on her special day. A happy kid makes a happy mom 😄

Ingredients

1 1/4 cup all purpose flour

1/3 cup ground espresso

1 cup unsalted butter,softened

1 cup brown sugar

1 cup granulated white sugar

2 cups chocolate chips

5 large eggs,room temperature

2 tbsp cocoa powder

1 tsp salt

1 tbsp vanilla extract

1 tsp baking powder

Methods

Preheat oven at 375'F and line a 8"inch square baking pan with parchment paper. Keep aside.

In a bowl,sift flour,cocoa powder,baking powder and salt.

In a large bowl, set over small saucepan filled with simmering water, add butter and chocolate. Stir till the melted. Remove from heat and stir in the brown sugar,granulated white sugar and espessso powder. Set aside to cool to room temperature.

Gradually, add the eggs 1 at a time to the espresso mixture and stir till combine at each addition. Stir in the vanilla extract. Do not over mixed.

Gently fold in the flour mixture using a spatula. Add the chocolate chips a fold in just to combine.

Pour the batter into the prepared pan and bake for 45-50 minutes.

Remove from oven and let it to cool and set for 2 hours.

Slice and enjoy.

Cream Cheese Wanton Wrap

If you are looking for a delicious satisfying snack, my ultimate crisy cream cheese wantons are your choice.

It makes a perfect party food or for an evening snack for kids returning from school. There are tons of ways to fold or shape wanton but i choose a simpler version. You may find many videos demonstrating ways of folding wantons.  This is a very easy and simlle recepi to make. Wanton wrappers can be found on frozen compartment in Asian groceries and they fry up quickly. I served them with chilly sauce and the girls love it to the core.

Ingredients

24 pcs wanton wrappers

1 cup cream cheese,softened

1 tbsp minced chives

1/2 tsp onion powder

1 egg,beaten

Oil for deep frying

Methods

In s bowl, mix in cream cheese,onion powder and chives.

Place a teaspoon of the mixture in the center of the wanton wrapper. Brush the edges with egg wash.

Bring opposites corners to the middle and pinch to seal. Bring the remaining corners to the middle and pinch to form a package.

Repeat with the remaining wantons and fillings.

Heat oil in a pan and gently fry the wantons in batches till golden.

Transfer to a wire rack or a plate linef with kitchen towel to drain excess oil.

Serve hot with ketchup or dipping of your preference.

Notes

• Keep the wanton wrappers covered with damp kitchen towel to avoid it from getting dry