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Wednesday, June 30, 2010

Fried Fish with Special Sambal

I love the sambal I made with stuffed squids few days ago that I made it again but this time is to accompany fried fish. I made slight variation by adding coriander leaves.... mmmm...nyum...nyummm

4 Green Chilies
1 Red Chili
Few Bird-eye Chilies
1 Lemongrass
1/2 Ginger Buds (Bunga Kantan)
5 Onions
4 cloves Garlic
Coriander Leaves - chopped

1. Blend all ingredients, except salt & coriander leaves, with some water.
Heat up some oil & stir fry until fragrant.
Add salt & coriander leaves.

2. Pour onto fried fish.

Belated Gift

Another celebration in the office today when I was surprised by my best friend Ms Audrey who is on business visit to Miri. She bought me Macadamia Cheesecake from Secret Recipe which I shared with everyone in the department. The cake was finger lickin' good & finished off till the last bit on the plate. Everyone loved it!

Thanks so much my dear friend for your lovely thought... love you!

1. Today is Cik Ja's last day in office and she'll be flying off to Holand tomorrow with her children. It is very sad when one by one friend of mine leaving me behind...
2. In addition, some good colleague are also leaving after finishing their assignment in Miri. Yesterday Helge Kreutz said good bye too to return to his home country in German. He is one my best friends in the office.... will miss you & make sure you take care good care of your health and I will visit you one day.
3. Also received a good bye email from Holand today from my ex-boss (Aernout vd G) that he has resigned. He was such a good mentor.

Tuesday, June 29, 2010

Dulce de Leche Brownies

I had leftover of half can of Dulce de Leche after making Chocolate Banana Toffee Pie and decided to give a go at this very tempting brownies and yes, it was a perfect choice to make use of DDL leftover. It is super delicious and seems that DDL is really a fantastic ingredient for anything...!

I started making DDL ahead of Hana & Ika but these two ladies didn't keep their DDL that long & they made this brownies few weeks ago already, whilst my DDL has been waiting for more than a month in the pantry...LOL! Hana & I (besan kan...hehe) always think alike & coincidently making the same menu & this is also another example where we found the same recipe.

Source with compliment: Technicolor. I've edited the recipe for my easy reference.
Makes 8" square
115g Butter
170g Cooking Chocolate
25g Cocoa Powder
3 large Eggs
200g Sugar
1 tsp VE
140g Flour
250g Dulce de Leche (DDL)
- see here

1. Preheat the oven to 175ºC/350ºF.
Line a square pan with a long sheet of aluminum foil, overhang the sides & grease it.

2. Melt the butter in a medium saucepan. 
Add the chocolate pieces and stir constantly over very low heat until melted. 
Remove from heat and whisk in the cocoa powder until smooth. 
Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. 

3. Scrape half of the batter into the prepared pan.
Drop one-third of the dulce de leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. 
Spread the remaining brownie batter over, then drop spoonfuls of the remaining DDL in dollops over the top of the brownie batter. 
Use a knife to swirl the DDL slightly.
4. Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Chocolate Banana Toffee Pie (Again)

My third son, Radhi, been nagging me to make this pie again. So, here it is and come & drool over this super delicious rich filling. For recipe, refer here.

This time the Dulce de Leche (DDL) that I used is so much creamier than before but unfortunately I lost the wrapper & not sure which brand that I used. I gotta try out all over again to find out the right brand.....sob sob....
Refer here & here for DDL making.

Best Ever Banana Muffins

I made a lot of muffins yesterday (about 4 dozens) to give away to to my friend (who gave me some dessert & hence returning her containers) and a gift to a lady who is very kind to send my children home from school whenever my hubby was late. I made two types of muffins of which the Chocolate Banana Muffins have been posted earlier on here. The other plain banana muffins is from my recipe collection dated 2004 and has been my favourite ever since. Not sure where exactly I got it from.

By: Roz@HomeKreation
Source: HomeKreation old collection
Makes One dozen 2" diameter cups
170g Mashed Ripe Bananas
3/4 cup Sugar
1 Egg - slightly beaten 
1/3 cup Melted Butter
1 tsp BP
1 tsp BS
1/2 TSP Salt
1 1/2 cup Flour

1. Place bananas & sugar in a bowl & mix until combined.
Add in egg & butter gradually while mixing.
Fold in dry ingredients gradually until well mixed.

2. Spoon into muffin cups/tin.
Bake 20 minutes at 180C.

Monday, June 28, 2010

Spicy Stuffed Squids (Sotong Sumbat Berlada)

I've planned to cook this dish since last week after reading Saji July publication and bought two big squids for the purpose. Today, I read in CMG's blog about his photo was stolen and published in the same magazine. I shared his feeling of frustration on the non-ethical behaviour of Malaysian publishers. I decided to go ahead to try this dish but I hope the recipe published in the magazine comes from a genuine owner who ought to be given credits & respects.

 At first I tried to follow the measurements in grams but ended up the spices are awkwardly too much in proportions to the fish filling. Hence I did not follow the original measurements but using my own gut feel. Somehow the result was really tasty & delicious, especially the filling & the chili sauce. I would make this again in the future.

Source: Saji July'10 but modified to suit my own measurements
Makes 2 big Squids
100g Mackerel flesh
50g Shrimps - minced
1 tbsp Cuminl Powder
1 tbsp Chili Powder
1 tsp Fennel Powder
1 tsp Curry Powder
1 tsp Turmeric Powder

- Mix & stuff into squids.
- Place the head & pin with tooth pick.
- Grill until done.

4 Green Chilies
1 Red Chili
Few Bird-eye Chilies
1 Lemongrass
1/2 Ginger Buds (Bunga Kantan)
5 Onions
4 cloves Garlic

- Blend all ingredients with some water.
- Heat up some oil & stir fry until fragrant.
- Pour on top of served squids.

Sunday, June 27, 2010

Stir-Fried Water Spinach with Belacan (Kangkung Goreng Belacan)

I cooked this vegetable dish hundreds times already but somehow I have not posted it yet. Could be because it is such a simple & ordinary dish. This time, I've posted it with specific reason. My expatriate colleague is leaving Malaysia to work in another country very soon. He loves Malaysian food and he said he's going to miss Belacan. I suggested him Belacan granules which are a lot easier to carry as it will not stink his luggage but I had not tried it myself. So I promised him, I'll test it first before I buy some for him.

My dish above smell fragrant rather than the typical pungent smell. Being Malaysian, of course I love the original wet Belacan paste better but the granules option is not bad at all. It will also be a good option for Malaysians who are in overseas.

Let's now see my recipe cooking with Belacan granules:
1 bunch Water Spinach (Kangkung)
3 Shallots*
1-2 Red Chilies* (* pounded) 
10g Anchovies 
2 tsp Belacan granules

1. Clean & cut the vegetables.
Discard the bottom tough parts.

2. Heat up 3-4 tbsp oil & fry the pounded ingredients, Belacan granules and anchovies until fragrant.
Add in 1/2 cup water & salt.
Add in vegetables & stir until well mixed.
Do not overcook.
Dish up & serve with white rice. 

Belacan granules:

Laksa Sarawak

I thought I've posted this recipe before but I couldn't find it. Either I forgot to post it or I have not been making this for a long time. This was our breakfast today and it is one of my hubby's favourite noodles. The Sarawak Laksa is not similar to any type of Laksa from Peninsular either from the look or taste wise. It has quite a distinct spice flavour but once you are used to it, it can be addictive....hehe.

I learned how to enjoy Laksa Sarawak from my friend S, when we were close together way back in 1998. I wish you all the best in your new life.

Source: HomeKreation
Serves: 6-8 persons
1 packet (300g) MeeHoon - soaked & blanched 
1/2 Chicken
1 small bowl of Shrimps/Prawns
6 Shallots - pounded 
1 packet (200g) Laksa Sarawak Paste
1/2 pot of Santan + Water (adjust thickness to your preference & enough to serve 6-8 persons) 
1 Maggee Chicken cube
Garnishes - Sambal Belacan, Shredded Chicken meat, blanched Bean Sprout, Omelet, Lime, Fried Onions

1. Boil Chicken with little bit salt until tender.
Lift out the chicken & shred the meat for garnishes.

2. Using the same water that boiled the chicken, boil prawns until cooked.
Lift out the prawns & shelled for garnishes.

3. Heat up some oil & fry the pounded shallots until brown.
Add in Laksa Sarawak paste.
Add in the chicken/prawn stock reserved after boiling the chicken/prawns just now.
Add in Santan & chicken cube.
Add salt to taste & boil.

4. To make Sambal Belacan for the Laksa, fry 1/2 cup dried chili & blend with grilled belacan (1" sq) & 1/2 tsp sugar. Add salt if necessary.

5. Serve meehoon with gravy & garnishes....
Enjoy such a delicious Laksa Sarawak...!

Below is the paste that I used:

Saturday, June 26, 2010

Dim Sum Lunch

Today is my second son's (Angah R) birthday, so we decided to have a double or rather triple (mine, Angah & my hubby) birthday celebration. I made the choice for dim sum lunch in Mega Hotel. Overall was very good and filling. I took a nap after that and when I woke up an hour later I felt terribly hungry... LOL...! My digestion system is so used to high intake of carbohydrate.

Tea & Muffin Party

My colleague threw a small surprise party for me yesterday in the office..... I also had a beautiful bouquet of flowers from my two lovely friends Cik Liz & Cik Ja.... Thanks so much....!! Also thanking for SMSs & emails received yesterday and today.

Friday, June 25, 2010

Penne in Tomato Sauce

I am now doing two jobs, typing this and sewing an embroidery at the same time. So, I'm running between two places to my PC and sewing machine every minute. I'm trying to finish off my embroidery piece tonight for a gift before the weekend to ensure I will be able to hand in to my friend before she leaves.

Backed to Kitchen Corner, I've decided to skip rice tonite and the two teenage boys said "hooray" as they like pasta better than rice but I normally cook pasta only for breakfast or lunch. There was a packet of Penne sitting in my pantry few months already, a can of mushroom and a big can of tomato sauce left by Michelle last week. At the same time, my freezer is almost empty and I was totally ran out of fish. So it was just a perfect excuse to have pasta for dinner. Two thumbs up from each of my boys.... delicious...!!

Source: HomeKreation
Serves 6-8 persons
1 packet (500g) Penne - boiled until ala dente 
1 Chicken Breast - sliced into small pieces 
1 cup Shelled Shrimps/Prawns
5 cloves Garlic - chopped 
1/2 Big Onions - chopped 
Herbs - parsley, basil, mixed herbs
1 big Can Chopped Tomato
1 can Mushroom - sliced 
Salt & Pepper
Extra Virgin Olive Oil
Slice & Parmesan Cheese

1. Heat up few tbsp of Olive Oil & saute garlic & big onions until translucent.
Add in chicken, prawn, pepper & herbs & stir until cooked.
Add in mushroom, tomato sauce & salt.
Let it boil.

2. Add in penne & stir until well mixed.
You can now either serve right away or place them in a casserole, top with cheese & grill 5 minutes until cheese melt & brown.

Thursday, June 24, 2010

Healthy Natural Rock Salt

I'm trying to switch into a more healthy salt consumption and this is what I have chosen. What's written at the back of the packet attracts me:

"This Rock Salt  or known as Saindhav salt is mined from ancient salt deposits, formed over millions of years, found on the mountains of the Himalayas.  Shielded from impurities and pollutants, it is the purest salt known to man. It is naturally fortified with 84 trace minerals that give the brand its unique properties and flavour.

Himalayan Rock Salt, unlike sea salt, is naturally free flowing and lower in sodium content. It is a 100% vegetarian salt that is completely chemical free. Himalayan Salt is natural and selected with great care for your cooking delight."

I put one granule on my tongue and it does not taste stingingly salty like the typical sea salt i.e. I can stand its level of salty taste. However, to my surprise a small amount added to cooking has quite a strong effect on taste. So I decided to stick to this choice in the future although this will cost me multiple times more than the ordinary salt.

If anyone of you ever tried this salt or know more about it, please share with me.

Wednesday, June 23, 2010

Chocolate Trifle

This was served during Women Gathering last Friday but I don't have the time to update all the recipes in one go, so will update one by one by each day. Sorry if I keep anyone waiting on the recipe.

Source with compliments: Diana FRD (originated by saudari Mastura)
(I've translated into English & renamed it because I don't use the same ingredients)
Verdict: Very Good
Produces a huge bowl of trifle
2 Swiss Rolls - sliced 
1 can Black Cherries (HomeKreation: I replaced with Peaches) 
1-2 cup Whipped Cream 
Deco: Cocoa Powder/Chocolate Rice & Almond slices

1 can Evaporated Milk
2 1/2 can Water (use the same milk can) 
2 Egg Yolks
1 cup Custard Powder
2 tbsp Cocoa Powder
1 cup Sugar
1 tsp EV
- Mix all & stir above slow fire until thick & boiled.
- Cool & add in 1 1/2 cup of whipped cream (I skipped this).

1. Arrange sliced swiss rolls in a can-see-through bowl.
Strained peaches & pour on top of the laid swiss rolls.
Followed with chocolate custard & whipped cream.
2. Refrigerate overnight until set.
Just before serving, sprinkle with deco items.

If you like a more detail explanation, go to the link above which has step-by-step explanation. I like to type my recipe simple so that it is easy for me to follow next time.

Grilled Chili Fish with Instant Paste

I've got a packet of ready-to-cook sauce in my pantry almost reaching an expiry date. Someone gave it to me as part of a basket of food hamper. I don't normally like to buy this type of ready made sauce as not only they are expensive but most of all not to my liking. Anyway, since I've got it for free, let's not waste it and hence I used it on one of my lazy days...hehe.

The sauce is for cooking prawn, squids, etc but I turned it into paste for grilled fish. First, rub fish with salt & lime juice. Heat up few tbsp oil on a griddle/pan and place the fish. Pour the ready-to-cook sauce on the fish & let it cook above slow fire. Flip on the other side & pour the remaiing sauce & cook until well done. Serve with white rice.

Here is the sauce that I used:

Monday, June 21, 2010

Lychee & Basil Seed Jelly ( Agar-agar Laici & Selasih )

I love creating jelly and testing it with various flavours and look. Some of you probably notice that I have many jelly recipes posted in this blog. So here is another version which is just a simple plain rose jelly decorated with lychee and basil seeds. I made this for the women gathering last Friday.

Source: HomeKreation
1 packet Jelly Powder (13g)
120g Sugar
1 can Lychees - sliced & reserved  juice 
100ml Rose Syrup
1.3 liter (Water + Lychee juice)
1 Pandan Leaf - knotted 
1 cup soaked Basil Seeds

1. Boil jelly powder & water until dissolved.
Add in sugar & stir until sugar is dissolved.
Add in Rose syrup, lychee juice & pandan leaf and let it boil.
Add in Basil Seeds & off the heat.
Discard pandan leaf.

2. Arrange lychee in a mould & gently pour the jelly.
Tips: To obtain nicely spread basil seeds, pour layer by layer. Wait till the surace is slightly set before pouring another layer. If you pour the whole lot, the basil seeds will float on the surface & when unmoulded it will be right at the bottom!

3. Allow to set at room temperature before chilling.
Serve cold.