The dry style Gobi Manchurian (Tofu Manchurian) instead of in a sticky and gooey sauce. Personally, to tell you the truth, I don't like the sauce. Sauce which will absorb into batter fried gobi/cauli (Shahi Gobi, Cauliflower Curry & Aloo Gobi) and for making them soggy even before you tuck in. I in fact actually prefer Gobi Manchurian for their crunchy crispiness and when eaten hot-hot once out of the frying pan, oh-my-mamma-mia (Cauliflower Pakora & Cauliflower Fritters). Furthermore, I must mention that we sort of to a certain extent have a sincere love towards gobi/cauliflower which these days are really affordable. How do we make Gobi Manchurian? My style Gobi Manchurian? Almost like making Gobi 65, but this is the kid friendly non spicy, maybe optimal level of spiciness and curry leaves and cumin seeds scented Gobi Manchurian (Bengali Begun Bhaja).
Wednesday, October 8, 2014
Sunday, October 5, 2014
Eggless Molten Lava Cake
Hunny Bunny sugar rush and candy crush sweet treat. Literally for rushing and heightening your sugar rush (Chocolate Genoise, Easy Banana Bread & Cocoa Butter Cake). Believe me. Believe me as well that I have been baking. I have. Unsure I am what got into me, but when it gets in, I am on the go for baking (Lemon Bars, Traditional Butter Cake, Sujee Cake & Marble Cake). Daily meals cooking of course shouldn't be forgotten. In fact, it is an utmost priority and every now and then when time permits, I get down to baking. Most probably when my hormones won't stop raging and I think after baking, hormones sort of settle down without me realizing. During this round of my hormones like twisting and turning me, I quickly looked for a recipe and after reading through a couple of few, I decided I will make Eggless Molten Lava Cake. The microwave using concept instead of oven inside (Chocolate Rum Tart). Easy-preasy, like easy on the go, within minutes making and once Eggless Molten Lava Cake out came from my microwave oven, oh what a joy. Oozy gentle eruption of lava (Chocolate Cheesecake) once you fork in and surrounded by soft melting moment cake (Milo Cake Eggless, Mandarin Orange Cake Eggless & Cayenne Chocolate Cookies Eggless).
Thursday, September 25, 2014
Kerabu Taugeh
Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango Salad, Sri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.
Wednesday, September 17, 2014
Chocolate Genoise
On the go. Baking is still on the go? Looks like it, but perhaps sooner or later, most probably sooner I foresee I will be pulling the brakes to baking (Easy Banana Bread & Cocoa Butter Cake). Enough. I think enough of practice and trying to make perfect, and also putting some much of effort on baking. Done it and I am quite satisfied actually (Lemon Bars, Mandarin Orange Cake, Milo Cake & Sujee Cake). Pretty much satisfaction attained, but I thought I will still do one for the road and out came from the oven this Chocolate Genoise. The other side of the coin to Classic Genoise. Of course the intention was also for finishing up the box of cocoa (Chocolate Cheesecake & Cayenne Chocolate Cookies). Chocolate Genoise as you can see is an ultimate sweet delight right? And the technic to making? Remember, the folding must be done daintily and without rushing. Otherwise? You tell me please (Traditional Butter Cake).
Ingredients
3 eggs (room temperature)
80g sugar
30g warm melted butter
70g cake flour
15g cocoa powder
15g corn flour
Method
Create a double boiler (a bowl placed on top of a pan simmering with water)
Whisk eggs and sugar (on the bowl) till slightly warm and foamy.
Remove from heat.
Whisk to the ribbon stage (drop to see a line)
Combine/mix cake flour, corn flour and cocoa together.
Sift the flour mixture over the egg mixture.
Carefully fold in. Do not over fold but ensure there's no lumps.
Stream warm melted butter inside and fold in.
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)
Bake at 170C (preheated for 5 mins) for about 40 mins or until cooked.
(Note; adjust heat according to your oven and baking time, depending on the size of the pan).
Remove from oven, cool down and optional - dust some icing sugar atop.
Monday, September 8, 2014
Mathi Achar
Mathi Achar. Kerala Sardine Fish Achar or Kerala Sardine Fish Pickle. Says it all. Me and my love for fish achar (Nyonya Acar Fish) or even salted fish pickle (Pada Salt Fish Pickle & Salted Fish Pickle). And so, you think I would have had major kitchen struggle in making Mathi Achar? I don't think so because I have to some extent, mastered my cooking skills towards Kerala cuisine (Nadan Meen Curry, Fish Puttu, Tuna Thoran & Malabar Fish Curry & Kerala Fish Fry). Of course, I must admit I did refer to a couple of recipes, but at the end of it all, I decided I will stay true to my own Mathi Achar cooking invention and fish by themselves, do I have to repeat myself again and again (Fish Ball Noodle Soup, Malu Kirata/Sri Lankan Fish Coconut Stew, Indonesian Fish Balado, Mauritian Fish Curry & Ikan Masak Kicap)? Moreover, sardines are not only a popularity in Kerala, but here in Malaysia too. So, sardines they were. Masala enhanced fried sardines tipped into a spicy and full of utmost power packed vinaigrette. Oh-My! What a fish pleasure. Made ahead and having Mathi Achar as you wish whenever you yearn for, for your rice meals (Sardine Masak Lemak).
Labels:
Chillies,
Fish,
flavouring,
Food,
Food and Cooking,
Fried,
Garlic,
Ginger,
Herbs,
seafood,
Shallots,
Spices,
Spicy,
Sugar,
Vinegar
Location:
Malaysia
Monday, September 1, 2014
FIsh Ball Noodle Soup
Wednesday, August 20, 2014
Malu Kirata
There is Kiri Hodi and there is also Malu Kirata, or Sri Lankan fish coconut stew. Furthermore, when we speak about Sri Lankan food on the whole, how can not include coconut milk mostly (Sri Lankan Carrot Salad) for whichever dish for the matter (Sodhi)? You bet. Of course, we Asians pretty much love the concept of coconut milk tipping into our cooking as well. In fact, why go so far. Even for our Malaysian savory dishes (Salted Fish Pineapple Coconut Stew & Shrimp Coconut Milk) and even for our desserts (Pumpkin Sago Dessert) and I think fish is a diet for maybe everyone around the world regardless whether we are surrounded by sea or not. Over in Malaysia too (Malaysian Fish Sambal) and in my house particularly, we are fish dependent at least twice or once a week and who can be a better Malaysian to speak about fish except Nava K. Various types of fish dishes from near and far beyond has already been my cooking skills (Nadan Meen Curry, Malabar Fish Curry, Meen Puttu & Thai Fish Noodle Soup) and I don't think there will be a full-stop to fish for as long as forever (Burmese Fish Biryani, Mauritian Fish Curry, Vietnamese Fish Soup & Bengali Fish Curry). This Malu Kirata was the latest trended in my kitchen. Perhaps not really the authentic kinda, but trust me, without compromising on Sri Lankan food fab. Masala fried fish tipped into a creamy and tangy coconut milk stew.
Monday, August 18, 2014
Wajik Pulut
Thursday, August 7, 2014
Cocoa Butter Cake
Sunday, May 25, 2014
Lemon Bars
Made once before but it headed to almost to disaster. Not to say couldn't be eaten, but I personally didn't like how the pictures of the previous lemon bars. So, I deleted the recipe after leaving it uploaded in this space of mine for a year. Not at all regrettable because when I decided to make Lemon Bars again, I already knew it. Which and what ingredients and also keeping the oven temperature in control for the birth of these Lemon Bars. Lemons of course, tell me about it? Scent and their tanginess and tartness (Lemon Cashew Rice & Baked Lemon Chicken). Oh my, I can feel my tongue being tickled right now, and pretty much lemons jiving and dancing well in savory and sweet pleasures (Lemon Cream Pie & Lemon Buttermilk Cake). Naturally then, do we have say anything else when these Lemon Bars are a concern? Oh-my-my. Simply the melting and crumbling moment. The moment you daintily bite in and the scent of lemon an ultimate dessert time (Nescafe Ice Cream, Classic Genoise, Mandarin Orange Cake, Saffron Poached Pears & Chocolate Cheesecake).
Thursday, March 20, 2014
Hokkien Hae Mee
Sunday, March 2, 2014
Chinese Ginseng Chicken Soup
Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup).
Wednesday, February 19, 2014
Meen Puttu
Thursday, February 13, 2014
Classic Genoise
Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).
Monday, February 10, 2014
Singaporean Mee Siam
Ingredients
For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with
some water.
Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to
soften)
Tofu pok/puffs
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste
Method
Simmer prawns with one cup of water till
cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock (Please discard the heads and shells).
Heat oil and fry chili paste till aromatic
and oil splits.
Pour in prawn stock and pour 2 cups of
water.
Season with salt (use sparingly as taucheo
is also salty) and let it simmer.
Once heated through, add lime leaves, tofu
pok and pour coconut milk in.
Continue to simmer over low heat for
another 3-4 mins.
Assemble noodles in a bowl with chives, prawns and
boiled egg(s).
Pour soup over and serve with lime.
Wednesday, January 29, 2014
Mandarin Orange Cake
The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).
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