On Saturday morning, I was greeted by rather bleak sky and the sun seemed lazy to shine. I’m not really sure about others but the weather does influence me in deciding what to prepare for members of the clan. We have been having fried rice vermicelli quite often so I was thinking of something comforting yet satisfying during the gloom weather. Since it was a rather cold and cloudy morning, I decided to try this recipe which had been in the folder for months. The verdict? I was so glad with the outcome of my experiment. Mr KHz enjoyed it to the last spoonful!
As the first step towards such blissful and comforting feeling, first, spoon the piping hot broth onto a bowl of soft rice.
Next, sprinkle all the toppings on top and enjoy the wonderful burst of tastes and texture!
NASI AIR SIAM (Thai-Style Soft Rice in Beef Broth)
Source : sitiazma@MyResipi.com
- 3 cups of rice (add more water than usual so your rice would be soft and slightly mushy but not watery)
- 1/2 kilogramme of beef
- 5 inch piece of ginger (finely pounded)
- bird’s eye chillies ( I used 15 pieces)
- 3 to 4 tablespoonfuls of vinegar
- salt and sugar to taste
- cooking oil
(B) For the toppings
- dried anchovies ( I used 1/2 a cup)
- fried shallots (I omitted this and replaced with thinly sliced omellette made from 2 eggs)
- rice vermicelli (rinsed and drained and deep fried till crispy) (I omitted this)
- Chinese parsley (finely chopped) (I replaced it with spring onions)
- limes of calamansi limes (I used 1 lime and cut into wedges)
- chilli water
- As your rice is cooking, cut beef into large chunks and put into a large pot. Put enough water so your beef pieces are submerged and boil till cooked. Once cooked, take out beef pieces and keep aside. Heat up the broth and add sugar and salt to taste.
- Meanwhile, shred the beef pieces finely and mix with pounded ginger. Deep fry till crispy, drained and keep aside. *A tip from the recipe owner: if you decide to use all the toppings, you you fry the rice vermicelli first, followed by the anchovies and finally the shredded beef. This is to make sure that the oil is clean and will not ‘tarnish’ your rice vermicelli and anchovies.
- As for the chilli water, pound chillies finely with salt and sugar (I used 1 teaspoonful of salt and 3 teaspoonfuls of sugar). Then, add in vinegar and mix well.
- Now that everything is done, scoop some rice into a bowl and pour the broth. Add the toppings and mix well.
My break started earlier than Daus’s so my plan to bring him and Atus to spend some time in my hometown had to be put on hold till he finished his school session. Besides, Mr KHz’s cousin tied the knot at the beginning of the school holidays so the first two weeks were allocated for the ceremonies. Finally, the much awaited time arrived. My younger sister, (Cik Ein to both of my kids) suggested that we departed on Friday afternoon and returned on Monday evening so the kids would have longer time to spend with Atuk and Nenek, and not to forget, Nakal, Cheetah, Bulat, Beyang, and the rest of the cat clan. Ah! You should see the joy on their faces when they saw Nyau (Cik Ein‘s humongous tom-cat) had tagged along this much awaited trip. Alhamdulillah, the journey was smooth-sailing, with both kids and cat enjoying the ride.
Going back to one’s hometown would not be complete without sampling delicious food, courtesy of Mommy dearest and being involved in lip-smacking adventure of tasting sumptuous dishes from well-remembered eating places, as well as making sure that food supply is enough throughout the stay. This would sound a cliche, but I find food does taste better when I am surrounded by my loved ones. Talking about being loved and cared for, this is what I got for having a loving brother (and he’s Pa Teh to Atus and Daus) who simply knows that nothing cheers his elder sister better than his specially prepared mouth-watering goodness. A crispy snack, yummy to the last bite. Simply delicious!
DEEP FRIED PRAWNS
Since I did not watch him preparing the dish, I cannot really share the recipe here. I did call him and ask, and as expected, the usual reply was, “I didn’t really measure the ingredients. As long as the batter is thin, like the consistency of the batter used to make banana fritters, then it’s going to be okay.” Well, you don’t ask for measurements in grammes and litres from a mechanic, do you?
Having a long break does bring both positive and negative impacts. Looking at the positive side, I do feel calm as I do not have to follow the routines as when school was in session. Unfortunately, this long break has brought its fair share of negativity. Somehow, I have lost track of the days and dates. Everyday seems to be the same and I feel as if time crawls and very soon, I am affected. As a result, most of the time, you would find me rather glued to the monitor, staring at the square box or bury my face into novels after novels.
After all, I am not to be fully blamed. My kids have ‘helped’ in lowering my productivity level. Since they do not fancy rice, this means, no elaborate dishes needed to be prepared. Simple fried noodles or a roast chicken would be finger-licking good to both of them. For a change, I would just prepare chicken soup and boil some rice vermicelli and voila! A dish is created and as long as they eat and they are happy, I am one satisfied mom. Hence, accumulating my laziness to try new recipes so lesser hours were spent in the kitchen. As a result, this blog has been left abandoned for nearly a month.
Glancing at the calendar this morning had more or less awakened me from my long hibernation mode. There would be less than 2 weeks before I have to go to school again. In fact, I have to be in school for duty on this coming Friday. Well, I got some help from my breadmaker to prepare something for the kids to much for dinner. take it as a start for me to crawl back into the real world. One step at a time, ay?
PIZZA WITH CHICKEN CUBES, MUSHROOMS AND COCKTAIL SAUSAGES
(A) For the crust
- 140ml water
- 1 tablespoonful of olive oil
- 225g of bread flour
- 1 teaspoonful of salt
- 1/2 teaspoonful of sugar
- 1/2 teaspoonful of instant dry yeast
- I used my breadmaker to knead and proof and it took me 1 hour and 10 minutes.
- Once risen, take out the dough and sprinkle some flour onto the rolling mat and roll the dough into a circle of 1cm thickness and carefully transfer onto your pizza pan. This recipe fits a 30cm diameter round pizza pan nicely.
- Put tomato sauce onto the dough evenly and sprinkle with cheese.
- Arrange toppings of your choice and top with more cheese.
- Bake in a preheated oven at 175C for 15-20 minutes or till the crust is brown and crispy.
- If you do not have a bread maker, mix sugar,yeast and flour into a large bowl. Mix salt with water and add to the dry ingredients and mix well. Add in olive well and knead till your dough is elastic and dos not stick to your hand. Let to rise for about 45 minutes and follow the procedure listed above.
(B) For the sauce:
- 1 can of peeled tomatoes (finely chopped)
- 100ml of water
- 2 tablespoonfuls of brown sugar
- 1/2 tablespoonful of tomato puree
- 1 yellow onion (finely chopped)
- 1 teaspoonful of dried oregano
- 2 tablespoonful of olive oil
- salt to taste
- In a pot, heat olive oil and stir fry chopped onion till translucent but do not brown the onion.
- Add in the remaining ingredients and mix well.
- Lower the heat and stir occasionally till the sauce thickens. Let to cool.
- This sauce can cater for 2 pieces of pizza. Use as you wish and keep the remaining sauce frozen in an airtight container.
(C) For the toppings:
- 8 pieces of canned button mushrooms (sliced)
- 5 pieces of beef cocktail sausages (sliced lengthwise)
- 150g of diced, cooked chicken breast
- 150g of grated mozarella
- 50g of grated parmesan