Bolu Pisang

 

Bolu pisang are non other than steamed banana cake. Pisang emas works great for this recepi I used Cavendish bananas since that what I had in my fruits bowl. Cavendish goes well with the recepi too.  The cake are soft and spongy. I love the airy texture of this delicious cake and for a different I served it with grated coconut seasoned with salt. Bolu pisang can be served for tea or breakfast.

Ingredients 

2 cups all purpose flour 

4 Cavendish bananas 

3 eggs

3 tbsp butter,melted

1 cup granulated white sugar 

1 tsp vanilla extract 

3/4 tsp baking soda 

1/2 tsp salt 

1/2 cup water

Methods

Greased a 8'inch round pan and keep aside.

Mashed the bananas and keep aside.

In a large bowl add flour, salt,baking powder and sugar. Stir to combine.

Add the melted butter,vanilla extract, eggs, mashed bananas and water. 

Mix well to form a semi flowing batter. 

Pour batter into prepared cake tin and steam for 30 minutes.

Cool completely before slicing.

Besan Brownies

This recepi is a gluten free brownies and better still no white sugar or brown sugar used in the preparation. Organic jaggery went into the making of this delicious brownies. I won't call it guilt free treat as there are both semi dark and milk chocolate loaded. Better still drizzled with jaggery caramel. U heard me right unlike,ordinary caramel this black beauty deserve something special as drizzling. 

I baked this yummy besan flour brtownies as our tea time treat. My youngest Dandelion are a huge fan of brownies. Besan or gram flour usually, use in Indian sweets or savoury dishes. I haven't come across of adding besan flour into brownies here in Malaysia thus, decided to give it a go.  To my surprise the brownies turned out really well and tasted heavenly. Shall I say much better than using ordinary flour?  My girls polished off the brownies in less than an hour and that's how good it was. 

Ingredients

3/4 cups besan flour

3/4 cups organic jaggery 

3 eggs,room temperature

2/3 cup butter,room temperature 

1/2 cup dark chocolate chips

1/2 cup semisweet chocolate chips

4 tbsp cocoa powder 

1 tsp vanilla extract 

1 tsp instant espresso powder

1/3 tsp salt

9 whole walnuts

For The Jaggery Caramel Sauce

1 cup organic jaggery 

1/3 cup chilled cream

4 tbsp cold butter

Pinch of salt

Methods

Lined an 8"inch square pan with parchment paper. 

Preheat oven at 350'F or 175'C.

In a bowl sift together,cocoa powder,besan flour, salt and coffee powder.

Using a double boiler method, melt butter and dark chocolate chips. Keep it aside to cool completely.

Beat the jaggery  and eggs till creamy.  Add vanilla extract bet for 5 seconds. 

Add the melted chocolate mixture and beat till combine. 

Using a spatula, fold in the besan flour mixture. 

Add the semisweet chocolate chips and fold in to the batter. 

Pour into the prepared pan, arrange with walnuts and bake for 35-40 minutes. Meanwhile, prepare the jaggery caramel sauce.

In a heavy bottomed non stick sauce pan, melt jaggery on low heat. 

Cook without stirring for 5-8 minutes. Remove from heat and slowly add the cream and stir. Stir in the butter to combine. Season with salt. 

Keep aside to cool completely.

Remove the brownies from the oven and cool completely.

 Drizzle with jaggery caramel sauce.

Slice and enjoy. 

Pizza Buns

Baking bread is one of my favorite. To-date I have baked dozens of buns and breads be it sweet or savoury. Nothing beats the aroma of freshly baked bread to kick start the day. Quality yeast are very important for a soft and spongy bread and proofing the yeast are equally important. I have failed in baking breads in my initial days but, improved overtime with much practice and tips from professional bakers. 

One such encounter is my pizza buns which is a hit among my girls. The bread are soft and fluffy,topped with savoury minced chicken and generously sprinkled with gooey mozzarella. I used bottled bolognese sauce for my shortcut version, you may make your own sauce for the recepi. The left over sauce can be used for pasta too. I love the minced chicken mixture as lightly seasoned with aromatic thyme and oregano which lends the flavour of pizza. The girls favorite are without doubt the melting mozzarella of course. This pizza buns are perfect for breakfast.

Ingredients

4 cups bread flour
1 tbsp active dry yeast
1/2 cup lukewarm water
1/3 cup + 1 tsp granulated white sugar
1/3 cup butter,melted
1/2 cup warm milk
1 egg,slightly beaten
1 tsp salt

For The Toppings 

300g minced chicken

250g shredded mozzarella 

1 small red onion,finely chopped 

2 cloves garlic,minced

1 tsp paprika powder

1/2 tsp fresh/dried oregano 

1/2 tsp dried thyme

1/4 tsp black pepper powder

Salt to taste

3/4 cup bolognese sauce

8-10 black olives, sliced

3 tbsp olive oil 

Methods 

For The Buns

Using a stand mixer, fitted with dough hook add lukewarm water,yeast and 1 tsp sugar to the bowl. Stir and let the yeast to bloom for 5-10 mins.

In another mixing bowl, mix in melted butter,egg and milk. Add the mixture to the yeast. dd flour,salt and remaining 1/3 cup of sugar. Turn on the machine.

Place the dough in a large greased bowl and cover with clean kitchen towel. Let the dough to rest in a warm place for 90 mins.

Punch down the dough and lightly dust a clean working surface with flour. Place the dough on working surface and divide them equally into 12-15 oval shaped balls.

Place them on a baking tray lined with parchment paper. Cover the dough with  it clean kitchen towel and let it rest for another 30 mins in a warm place.

For The Toppings 

Heat olive oil in saucepan over medium heat and add onions. Saute till translucent and add minced garlic. Saute for another 30 seconds. 

Add the minced chicken and saute for 2 minutes. Add the paprika,salt and pepper. Stir to combine. 

Add the fried thyme and oregano. Stir and cook for 5-7 minutes. Remove from heat. 

Smear the bolognese sauce over the bread, top with cooked minced chicken and sprinkle with shredded mozzarella. Add sliced olives. Repeat the same with the remaining toppings. 

Preheat oven at 350'F or 180'C and bake the oven in the middle tray of the oven for 20 mins till golden and the cheese melted. Remove from oven and cool the buns on cooling rack.

Serve warm.

Air Asam Kerisik/Tamarind Sauce With Toasted Coconut Paste

 

Whenever we come across of grilled fish or ikan bakar, air asam or tamarind dipping sauce is a must. There's no grilled fish without the sensational tamarind sauce. Now you can make your own tamarind dipping sauce with this simple and easy to make recepi at home.  The most important thing in making the dipping sauce is just be generous with the ingredients. No cooking involved just add all the fresh ingredients with tamarind pulp and dish out as a perfect partner in crime for your grilled fish. 

I added kerisik or toasted coconut paste for an additional kick to the sauce. You may use store bought kerisik or make your own by toasting coconut till deep brown and pound to release the oil. Kerisik adds texture to the sauce, if you're are not a fan of kerisik do omit it. Enjoy the fresh taste of onion and tomatoes with a heat from the chillies which works perfectly well as a dipping for your favorite grilled fish. 

Ingredients 

3 tbsp tamarind paste

2 tbsp toasted coconut paste (kerisik)

2 tomatoes, chopped 

10 bird eye chillies,chopped

3 red chilly,finely minced

2 red onion,chopped

2 cups water

1 calamansi, juiced 

Salt as needed

1/4 tsp palm sugar

Methods

In a bowl combine tamarind paste, calamansi juice, salt and sugar. Stir till the sugar and salt dissolved.

Add the finely minced red chilly,chopped tomatoes,onions,bird eye chillies and toasted coconut paste. 

Add water and tamarind paste mixture. Stir to combine.

Serve with grilled fish. 

Ikan Bakar

 

Ikan bakar or grilled fish Asian style are one of my family favourite. We often visit Bellamy ikan bakar a place known for their delicious grilled fish but one need to gather patient to wait the long queue. Everytime we saw the queue, we'll drop the idea and head to some other place to have our lunch.  That's how I decided no more turning back or waiting the long line, I'm making my very own ikan bakar in my humble kitchen. 

It's easy to prepare provided you have all the aromatic herbs needed for a delicious ikan bakar. Grilling in banana leaf lends a special fragrance and enhance the taste of the humble grilled fish. You may bake them in your oven as well but,  I prefer to grill them on my pan for the "ikan bakar experience".  The lightly charred skin is the result of toasted ground herbs which penerate into every layer of the fish brings the flavor to the next level. 

It's juicy, soft and tender flesh of the grilled fish goes really well with a squeeze of calamansi or lime and serve along tamarind chilly dipping. I love it with hot white rice to savoury the spicy savoury fish. 

Ingredients 

4 whole talapia or pomfret,scaled and cleaned

1 tsp turmeric powder 

1/2 tsp salt 

1 tbsp coriander powder 

Juice of 2 limes

1/2 tsp black pepper powder 

For The Sauce

10-12 dried chilly,torn

3 red chilly,chopped

1 1/2"inch galangal 

1 1/2"inch ginger

6-8 shallots, sliced

4-5 cloves garlic,chopped

1 stalk lemongrass,chopped

Handful coriander,chopped

2 kafir lime leaves,torn

1 tsp salt

1 tsp sugar 

1 tsp black pepper powder 

Banana leaves, washed & wiped clean 

Oil for brushing 

Methods

Add fish in a large bowl with salt and turmeric. Rub the mixture well into the fish and rest for 5 minutes.  Wash the fish well to remove fishy odour. Pat the fish dry with kitchen towel.

Add lime juice, salt, black pepper powder and coriander powder. Mix well to cost the fishes. Rest the mixture for 10-15 minutes.

In a blender,  add galangal,ginger,shallot,garlic,lemongrass,coriander leaves, kafir lime leaves, red chilly,dried chilly, salt, black pepper powder and sugar to a fine paste by adding little water.

Heat a flat pan or girdle over medium-low flame. 

Brush oil on the banana leave evenly, place the marinated fish and top with the prepared sauce.  Fold the banana leave to cover the fish. 

Drizzle oil on the pan and place the banana leaf covered fish.

Cook till the banana leaf curled up and charred. Gently flip and cook on the other side.  Approximately 5-6 minutes on both sides. 

Serve with tamarind chilly dipping 

Lempeng Pisang

 

Every Friday,  there will be a bazaar or food market near my office. I came upon a humble stall selling piping hot toasted banana pancake or known as lempeng pisang in Malay. Made with simple and easily available ingredients lempeng pisang is a favorite for many this can be seen with the long queue lined up to get their hands on the delicious delicacy.

Pisang emas works brilliant for this recepi since, I have used up all the left over pisang emas from our breakfast into the making of the lempeng, just make do with Cavendish bananas for photography 😆. Guess Cavendish will work good for the recepi too. I have dozens of gula melaka in stock (thanks to my recent trip to Malacca), and adding gula melaka to the batter as a sweetener never failed me. You may substitute with brown sugar but, do use palm sugar for a greater flavour. The rich and caramel taste of the gula melaka goes really well with banana.

Nicely charred and toasted lempeng pisang is ideal for breakfast or as a teatime snack. I love the texture of the grated coconut on every bite and the beautiful fragrance of banana leaves enhance the taste of the lempeng pisang. Best eaten hot with a cuppa. 

Ingredients 

6 pisang emas, mashed

2 cups of all purpose flour 

1/2 palm sugar, melted

1/2 cup grated coconut 

2 bananas, sliced

1/4 tsp salt 

Banana leaves, cut into palm sized

Methods 

In a large bowl, add the mashed banana,melted palm sugar, salt, flour and grated coconut. Mix well to combine.

Heat a flat girdle pan and place a banana leaf. Pour a ladleful of the batter and spread it lightly.  Top with few pieces of sliced banana.

Place another banana leaf on the too and cook on medium flame for 3-4 minutes. 

Flip and cook for another 3-4 minutes. Transfer to a serving plate. 

Repeat the process with remaining batter.

Serve hot or warm with tea or coffee.

Nigella Methi Naan

This is my second time making Naan or Indian flat bread at home.  The first time I managed to cook garlic Naan with chopped coriander leaves and this time it's time for Nigella seeds and some crushed methi leaves. I used dried methi or fenugreek leaves which can be found in Asian or Indian groceries. Methi leaves has a slightly bitter taste thus,  do not add to much. 

Talking about the Naan, it was soft and spongy. Credit goes to the well activated yeast. What I love about Naan is the ability to soak gravies perfectly. I served my Nigella methi Naans with onion raita and creamy Dhal Makhani. The sponge like Naan soaked every bit of the gravy and burst with flavour. The popping of pungent Nigella seeds and methi leaves enhanced the flavor and taste to the humble Naan. There's more reason to prepare this Naans for your household as the black beauty Nigella seeds are a great antioxidant,prevent cancer and methi leaves help with digestion. Do we need more reason to dish out this delicious Naan?

Ingredients

2 cups all purpose flour
1 tbsp granulated white sugar
1 1/2 tsp active yeast
1/2 tsp salt
1/2 cup warm water
1/2 cup almond milk
2 tbsp butter,melted
1/2 tbsp Nigella seeds
2 tbsp crushed methi leaves

Methods

In a bowl, combine melted butter and chopped garlic. Keep aside.

In a large bowl combine flour,yeast and sugar. Stir.

Add the yeast and stir. Pour in the warm water and give a mix. Add the almond milk and knead to form a soft dough. Cover with a clean kitchen towel and rest the dough for 30 minutes.

In a pan,  melt butter and transfer the melted butter into a bowl. Add Nigella seeds and crushed methi leaves. Stir and keep aside. 

Divide the dough into equal sized balls and using a rolling pin, roll the dough into a 1/4 inch" oval shape.

Heat tawa on medium flame lightly greased with butter.

Cook the naan for 1 till little bubbles formed. Flip to cook for another 1 minute on the other side.

Brush with prepared butter mixture.

Serve warm or hot with gravy of your liking.

Notes

• You may opt for whole milk instead of almond milk

• Do use warm water to activate the yeast. The temperature of the water shall be 107' thermo or just a little above your body temperature

Chole Bhature

 

First post in 2021 is delicious chole bhature. I tried my very first chole bhature for breakfast during our vacation in Jaipur.  The hotel we stayed, served us withq soft golden bhature and thick spiced chole or chickpeas masala. Bhature as some of us know as poori usually serve with potato masala yet,  in most part of Northern India it's serve with chickpeas masala. Chole bhature masala powder sold in many Indian groceries but,  I prefer to make my own masala and store it in airtight container. The masala stays good up to 2-3 weeks. 

The bhature well puffe up while frying and the yogurt added to the dough lends a soft and crispy bhature. The chickpeas are tender credit goes to the pressure cooking method. 

The chole gravy is thick and dark, thanks to the teabag which rendered a beautiful deep dark colour. The masala blends so well into the gravy and infused the chickpeas. Chole bhature is indeed a satisfying and filling meal which makes an ideal breakfast or dinner. Last but not least Happy New Year everyone. May 2021 be a better one. 

Ingredient 

For Chana Masala Curry

2 cups chickpeas, wash and soak overnight 

2 red onions,chopped

1/4 cup oil

1 tomato,pureed

2 tbsp mango powder 

1 teabag

1 tbsp ginger chilly paste

Salt to season 

For Chana Masala

1/4 cup coriander seeds

3 cloves

2 black cardamoms

1 cinnamon stick

3 green cardamom pods

1 tsp fenugreek seeds 

1 tsp black peppercorn

1 tbsp cumin seeds

2 bay leaves

2 dry red chilly

For Bhature 

2 cups wheat flour

1/4 cup yogurt 

1 tbsp semolina 

1/4 tsp salt

2 tbsp oil

Water for kneading 

Methods

For Masala

Over a medium-low flame, dry roast all ingredients listed "For Masala".

Cool completely before grinding the roasted spices into fine powder.  Keep an airtight container.

For The Chole 

In a pressure cooker, heat oil and saute ginger chilly paste for 30 seconds. 

Add onion and saute till brown. Add tomatoes and salt. Add the chickpeas and teabag with 3 cups water. Stir and cook for 20 minutes.

Add mango powder and cook for another 10-12 minutes. Add water if required. Turn off heat.

For Bhature 

In a large bowl,  add  wheat flour, semolina and salt. Stir to combine and add yogurt. Knead well and cover with clean kitchen towel. Rest the dough for 30 minutes.

Divide the dough into equal sized balls. 

Lightly dust a rolling board and pin with flour.  

Roll into neither too thin or too thick disc. 

Heat oil in a work and deep fry till golden on both sides.

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