Hi peeps! How’s life? Hope that everything is flowing smoothly as planned. My Tukang Makan has this habit of getting ‘very excited’ when I’m on school holidays. You want to know the reason for his ‘excitement’? What else? He can simply mention what he plans to have for breakfast, lunch or dinner. Of course, he subtly means that the dishes would be extra special. For the CNY break, he had requested for these dishes, namely ‘MEE GORENG BASAH’ for his brunch and ‘NASI GORENG IKAN MASIN HEAVEN N HELL’ for dinner. What do you think of the photos? Nampak sedap ke?
‘MEE GORENG BASAH’
‘NASI GORENG IKAN MASIN HEAVEN N HELL’
Hi! It’s me again. In this entry would be my own concoction of mutton curry. Selalunya, ‘smelly’ meat like mutton and lamb, cikyahlah yg kena masak-sebab Mummy tak tahan bau dia. Personally, I prefer meat to mutton or lamb but since my Tukang Makan really enjoys these two meats, I masakkanlah jugak. Takpe, cikyah suka je…hehehehehehe. Nak resepi ke? Rasanya semua dah tau macam mana masak kari kambing kan? Takpe, tengok gambar dulu eh!
Good morning all. This entry features a dish that I have featured earlier but I have ammended the recipe because Atush mentioned that the original concoction was not spicy enough for her. Why don’t you try and let me know ya!
SPICY STICKY CHICKEN WINGS
To cook this dish, you only need:
12 pieces of chicken wings ( cut the tips off and each piece is cut into two)
3 pips of garlic(crushed)
1 tbsp of chopped ginger
2 tbsp of salty soy sauce
1 tbsp of fish sauce
2 tbsp of chilli powder
4tbsp of honey
2tbsp of cooking oil
In a wok, heat the oil and fry the ginger and garlic till fragrant. Put in the chicken wings and stir for 5 minutes.
Then, put in the other ingredients and stir for another 5 minutes and cover your wok.
Stir occasionally till tender and the sauce has thicken and coated your chicken wings.
Hi! I’m back and as part of my new year’s resolution is eating more vegetables, here’s a simple recipe(adapted from Mat Gebu’s) that you can prepare. I’ve mentioned beforehand that I really enjoy broccoli, so I’ve used it as the main ingredient for this dish. So peeps, go green and enjoy!
SWEET AND SOUR EGG TOFU WITH BROCCOLI Ingredients:
3 small tubes of egg tofu (each sliced into eight pieces)
1 piece of chicken breast (cut into bit-size pieces)
2 medium size tomatoes (quartered)
1 medium size head of broccoli (cut into florets)
1 onion (thinly sliced)
2 pips of garlic (thinly sliced)
2 tbsp chilli paste
1/2 cup Thai chilli sauce
1 tbsp oyster sauce
2 tbsp tomato sauce
1/4 cup of water
salt to taste
Deep fry the tofu slices until golden brown and keep aside.
In the same wok, using 3 tbsp of oil used to fry the tofu pieces, fry the oinion and garlic till fragrant. Next, put in the chilli paste and stir till the oil separates.
Then, put in the chicken pieces and stir well. Pour in the Thai chilli sauce, oyster sauce and tomato sauce water and let to boil.
Put in your broccoli and salt. Then, put in your tofu pieces and wix well.
Pour into a serving dish and serve immediately.
Hi! It’s me again! Since school starts on Monday the 5th of January(which is TODAY!), it will take some time till I can find the extra time to get back to this blog. Anyway, let’s share my joy of success in making a cheesecake. The recipe is simple (obviously amended from yani@MyResipi), with easily-available ingredients and there is NO baking needed at all! If you are having guests, prepare this cake a day ahead for it needs refrigeration and you will end up with a store-bought lookalike (and taste-wise as well). Do try making this and you won’t regret it. After all, it’s a brand new year and don’t you think that we deserve something very rewarding to start the new year? What say you? Till the next entry, have a jolly good, blessed and blissful year ahead! TTFN!
15 pieces of digestive biscuits
200g cream cheese
30g caster sugar
4 tsp honey
60g strawberry yoghurt
70g fresh milk
15g/1 tbsp gelatin (I used HALALGEL brand)
3 tbsp lukewarm water
125ml whipping cream
3 tbsp lemon juice
250g strawberry filling
Put the biscuits in a plastic bag and use a rolling pin to crush them finely. Put in the butter and mix well.
In a small bowl, pour the lukewarm water and put in the gelatin and stir till dissolve.
Next, using a springform cake tin, put in the biscuit mixture and press it so it is levelled. Then, put into the refrigerator.
In a bowl, beat the whipping cream into a soft peak consistency and keep aside.
Using a double-boiler, melt the cream cheese, sugar and honey and stir till well-mixed over a medium heat. Next, put in the yoghurt and milk and mix again. Pour in the gelatin mixture and stir well.
After that, put in the beaten whipping cream and lemon juice and mix again.
Put in the strawberry filling and fold the mixture until everything is well-mixed.
Pour this mixture onto the biscuit base and refrigerate overnight.
Cut into wedges and enjoy!
Do you like chocolate? Or should I rephrase that sentence to be ‘Do you like cocholate cake with chocolate icing?” You do? Then, you should try this recipe. The cake is moist and not too sweet and the icing compliments the texture of the cake. I have not baked this cake for a very, very long time until my sister who paid me a visit last week mentioned her craving for this cake. The recipe is taken from the back of Tately’s sugar packet that I usually bought when I was in the Queen’s Land- many years ago. The recipe for the cake is as original as it is but I have ammended the recipe for the icing(Norzailina Nordin’s Ganache Recipe). Since I found it to be very satisfying to see how my sister really enjoyed her piece so I guess, you should try baking it!
To enjoy this cake, you need:
175g unsalted butter
275g caster sugar
225g self-raising flour
175g low-fat natural yoghurt
50g cocoa powder
1 tsp bicarbonate of soda
1 tsp vanilla essence
For the icing:
250g cooking chocolate
250ml whipping cream
- Preheat the oven at 175C.
- Sift the flour with baking powder and cocoa powder and keep aside.
- In the mixing bowl, cream the butter and sugar until pale and creamy. Next, add in the eggs gradually.
- Then, put in the vanilla essence and yoghurt and mix gently.
- Fold in the flour gradually and mix well.
- Pour the mixture into a greased and lined baking tin and bake for 50mins-1 hour or until a cake tester inserted into the cake comes out clean. Let to cool on a wire rack.
- For the icing, put all ingredients into a heatproof bowl over a pot of water(double boiler method) over medium fire. Stir till melted and well-blended. Remove and let to cool in the fridge for one our before pouring over the cake.
- Cut your cake and enjoy!
Hi! I know it’s a bit too late for me to say the New Year’s wish but I do hope that 2009 will be a blessed year for everyone. In this entry would be one of my favourite desserts- ‘dadih’. As I’ve mentioned before, my Firdaus has refused to take any formula at all. Fortunately, to my surprise, he has a liking for the homemade ‘dadih’. Since then, the ‘dadih’ is always stored in the fridge. Here’s the recipe that I’ve taken from my trusted site-MyResipi.com.
‘Strawberry, Corn and Chocolate-flavoured ‘Dadih’
Corn-flavoured ‘Dadih’-my favourite
10g of jelly powder
200g powdered milk
500ml boiling water
a piece of ‘asam keping’/'asam gelugor’
3/4 cup of sugar (add more if you like it sweeter)
food colouring and food flavouring of your choice
Put ingredents (A) in a pot and keep stirring until it boils rapidly and all the jelly dissolved. Keep aside.
Mix all ingredients in (B) and stir well. Put in the ‘asam keping’.
Next, pour mixture (B) into (A), sugar and mix again. Strain the mixture.
Put in your favourite flavouring and stir again.
Pour into plastic cups and let to set in the refrigerator.