Nasi Lemak Kukus Ayam Goreng Berempah

Assalamualaikum and good day everyone!

It's holiday today so I just wanted to have something special for breakfast, so I've decided to try 'Nasi Lemak Kukus Ayam Goreng Berempah'.. Its taste is awesome and marvellous! It's worth giving this recipe a try ;)

Lets check the recipe out!

Ingredients 

For Nasi Lemak 
(*Credit to Dinil Haq - Lecturer at Sandakan Polytechnic ;) )

2 cups of rice

1/2 box of small Ayam Brand coconut milk

5 red onions (thinly sliced)

1 inch of ginger (thinly sliced)

Salt (up to taste)

3 pandan leaves

For Ayam Goreng Berempah

6 chicken drumsticks

2 inch of 'lengkuas' *

2 inch of ginger *

1 inch of turmeric *

3 cloves of garlic *

3  lemongrass *

2 tbsp of of biji ketumbar #

1 tbsp of jintan manis #

1 tbsp of jintan putih #

2 tbsp of curry powder

1 tbsp of fine sugar

1 tsp of salt

Method (Nasi lemak kukus) :

1) Soak the rice for about 2 hours in clean water

2) Filter the rice. Add water and coconut milk until approximately half an inch from the rice surface

3) Add in all other ingredients and steam for about 30 minutes 

Method (Ayam goreng berempah) :

1) Coarsely grind all ingredients marked with * using mortar and pestle (lesung batu)

2) Finely grind all ingredients marked with # using mortar and pestle

3) Marinate the chicken with all ingredients. Leave it for about 30 minutes - 1 hour

4) Deep fry the chicken. Don't turn the chicken until the bottom part is well-cooked

Of course, it's best served with flaming hot chilli paste and fried anchovies :)

And this is your final outcome..!! Happy trying!!

Yummylicious Pavlova

Hellooo, readers!! It's May 2013 and I just feel like updating the blog with a pavlova recipe that I've tried out yesterday,, It came out really nice ;)

Pavlova is a very famous delish dessert which you cannot resist, especially during one of those hot days. I've been wanting to try out baking pavlova long time ago but I had a difficult time contemplating about which recipe is best used.. And after doing some reading and blogwalking, I did some adaptations and came out with this recipe. Well, let's check it out!

Ingredients :

Meringue 

4 eggs (large size)

160g @ 3/4 cup of castor sugar 

1 tbsp corn flour

1 tsp vinegar

1 tsp vanilla essence

Topping  

250ml non-dairy whipping cream (I used Rich's brand)

Any sour fruits (strawberry, kiwi, peach, blueberry, grapes, etc)

Method :

1) Separate the egg yolks and egg whites since we'll only use egg whites. 

2) Using hand mixer, beat the egg whites until it becomes foamy.

3) Add in sugar and beat well (1 spoon at a time, until it finishes)

4) Beat the mixture until it forms soft peaks and becomes shiny and thick. By the way, there are two ways to test whether this meringue is well done or not. Firstly, try rubbing a little meringue in between you thumb and fore finger - it should feel smooth, not grainy. Secondly, if you turn over the container, the meringue shall not fall off.
5) Add in corn flour, vanilla essence and vinegar and beat SLOWLY in one direction by just using spatula (no hand mixer, please!) 

6) Draw a circle on a piece of parchment/baking paper using a cake container of any size you would like it to be, preferably 9". Flip the paper over and use the circle drawing as a guide to form a perfect circle shape for your meringue.

This is how the meringue should look like on your parchment paper :)

7) Pre-heat your oven at 150 degree celcius for 15 minutes. Then, just before you bake the meringue, decrease the heat to 140 degree celcius and bake it for about 60 - 75 minutes (or until the outside is crisp and appears shell-like).  When it's done, open the oven door and leave it slightly ajar for about 10-20 minutes to make sure it's perfectly baked inside and to prevent it from severe cracking (Never, ever take it out immediately or it will definitely collapse!)

8) Using hand mixer, beat the whipping cream at a high speed until it becomes thick and firm.

9) Spread the whipping cream generously and garnish with the fruits, however you like it. It's now done!

Snow Cheesecake / Cotton Soft Japanese Cheesecake with Cream Cheese topping

ASSALAMUALAIKUM AND HI !!! :)))

Pheww... It's been a while.*Wait up, I don't think it has only been a while. It's been SO LONG, since I last updated anything here. 2010 was the year where I last posted a recipe in this blog. I thought of stopping to blog a while during my last semester (January 2011-May 2011), but what had happened was the other way around. I started working at Maxis after I finished my study, and I totally forgot about this blog of mine which was once a place where I shared all the dishes I prepared. 

Despite of not being able to update the blog like I used to back then in year 2010, I'm quite touched when I got messages from peers and acquaintances asking me to update the blog and share other recipes that I've tried out. I'm so glad and happy to know that there are ppl who actually benefited from this blog and have actually tried out the recipes. Thanks a lot! :') 

And here we go... I'm gonna share an awesome CAKE recipe! I guess this is my first time sharing a cake recipe in this blog :) The recipe is originally named Cotton Soft Japanese cheesecake and is meant to be enjoyed without topping, but since I am an extreme cheese lover, I did an alteration in which I added topping for the cake :D So, for those who do not favour having the topping, you might as well bake the cake only since it's gonna be so delicious on its own, and moist too!

The beautiful and cottony cake - hot from the oven! Naked without the topping yet, though :P

Ingredients :

Mixture A :

250g cream cheese (I used Kraft's Philadelphia Cheese)

50g butter (I used Buttercup)

100ml fresh milk

6 egg yolks

1 tbsp lemon juice

1/4 tsp salt

60g superfine flour (sifted)

20g corn starch

Mixture B :

130g granulated sugar

6 egg whites

4 tsp lemon juice

Topping :

250g cream cheese

1/2 tin of sweetened condensed milk

Cheddar cheese (Block) Amount? Up to liking :)

Method :

1) Melt cream cheese, butter and fresh milk using double boiler technique. When the mixture completely melts, let it cool down.

2) Mix the melted mixture with all other ingredients of Mixture A. Stir them well by just using a wooden spoon. Set aside.

3) In a separate bowl, using hand mixture, beat  the white eggs well together with lemon juice until the mixture becomes frothy/ foamy. Then, add in sugar and beat well until it forms soft peaks.

4) Mix Mixture A with Mixture B and beat them SLOWLY by just using a spatula in only one direction. I repeat, SLOWWWLY. This part will determine whether your cake will turn out cottony soft or vice versa. Prepare a 9" cake pan, grease the bottom and side parts. Then, pour the batter into the cake container/springform pan.

5) Preheat oven for 10-15 minutes. Bake the batter in the preheated oven of 160 degree celcius for about 55 minutes - 1 hour. Bake using waterbath technique. 

6) If you aren't sure what is waterbath technique, you can refer to the video below. Waterbath is a technique used to ensure the cheesecake doesn't crack since any types of cheesecakes has the tendency to crack if not baked properly.

7) As shown in the video, don't forget to cover at least half of the cake pan using aluminium foil! (esp. for those who are using springforms, and this is to avoid water from leaking in to the pan).

8) As for the topping, beat cream cheese and sweetened condensed milk well. Apply the mixture onto the cooled-down cake. Then, grate the cheddar cheese onto the cake thoroughly :)

9) Keep the cake in the fridge for at least 4 hours before enjoying it. Your cheese cake is all ready! 

Memo : I got the cake recipe from a friend of mine, Kak Nor Kartina. Thank you so much Kak Nor! Thanks to my sister Yanty too for the awesome topping recipe ;) 

Tips : If you want more cheese, what you can do is after the cake has cooled down, slice the cake into halves and spread the topping mixture (without grated cheddar cheese) in between before combining the halves back ;) 

LET'S DO THE BAKINGGGG ;)

Thanks for reading ya!   

Beef Begedil

Salam and hi everyone,

There had been no update for almost 2 weeks 'cause I was fully occupied with my research proposal write-up which is to be seen by my supervisor when the new semester starts. Since there is only 2 weeks away before my final semester starts, hence, by hook or by crook I really need to do something about it. But still, it's not 100% complete yet!

Let's just stop talking bout academic. Because what I'd like to share today is obviously tastier than it ;) Actually, I prepared this beef begedil last week but only today I got the opportunity to make a post about it. Beef begedil is best served with soto and rice, but of course you can always eat it on its own. Here goes the recipe :

Serving size : 2-3 persons

Ingredients :

2 handfuls of minced meat

3-4 medium-sized potatoes

2 sticks of celery (finely chopped)

4 tbsp of fried onions

1/2 teaspoon of white pepper

Salt (up to taste)

1 egg (stirred)

Cooking oil for frying

Method :

1) Slice the potatoes and fry them in a heated frying pan. (this is to make sure that the begedil you'll make later on will hold it's shape while being fried)

2) Pound the fried potatoes until they become smooth.

3) Add minced meat, fried onions, chopped celeries, white pepper and salt together with the pounded potatoes. Stir them well.

4) Shape the mixture into balls.

5) Heat up a saucepan and pour in the cooking oil. Make sure the oil is well-heated before frying the begedil.

6) Dip the begedil into the stirred egg and fry them well. The egg should help to hold the shape of your begedil.

Happy frying!

Chilli Crab with Eggs

Salam all..and salam maal hijrah 1432H to all muslims.. :) May this new year bring us more success and also bring us closer to Allah..Insya-Allah :)

I haven't updated this blog for quite some time since I was a bit busy with something else lately, which has driven me to just cook simple dishes for the past few days :D However, today I got the chance to cook something quite special (I think :D). It's simple yet deliciously yummy ;) So, here goes the recipe.

Ingredients :

5 medium-sized crabs

3 cloves of garlic *

5 red onions *

1 inch of ginger *

3 tbsp of chilli paste (preferably the one that you blend)

2 tbsp of chilli sauce

2 tbsp of oyster sauce

1 tbsp of tomato sauce

A pinch of salt and sugar (up to taste)

3 eggs (stirred)

1/2 cup of water

3 tbsp of cooking oil

Method :

1) Cut the crabs into halves.

2) Pound the ingredients marked with * using mortar.

3) Heat the cooking oil in a saucepan. Stir fry the pounded ingredients.

4) Add chilli paste and let it be well-cooked first before adding in other ingredients.

5) Add chilli sauce, tomato sauce and oyster sauce. Stir them.

6) Add the stirred eggs and stir them slowly.

7) Add water, salt and sugar (up to taste).

8) Add the crabs and stir them a while. Cover the saucepan for about 4-5 minutes.

9) It's now ready to be served! :)

Sarawak Style Steamed Fish

Salam all,

Today I just cooked a simple-to-be-prepared dish which I got from Edwonder , Sarawak Style Steamed Fish. Basically, steamed fish is very healthy yet delicious, but some people may not be so into it (like me n my hubby!) . Actually I'm not a big fan of steamed fish but sometimes I wanna cook something healthy too. Haha.. :p And after trying out this recipe, the taste was not bad as well.

So here it goes!

Ingredients :

1 fresh fish (my fish is huge, so I just used half of it)

2 red onions *

4 cloves of garlic *

1 inch of ginger *

1 stick of lemon grass *

Some concentrated tamarind juice (like Asam Jawa Xtra by Adabi)

Some white pepper

2 red chillies (sliced)

2 tbsp soy sauce

Anything for garnishing (I used tomato and celery...like always. Clearing them up from the refrigerator :p )

Method :

1) Grind all the ingredients marked with * well using mortar and pestle (lesung batu).

2) Marinate the fish with the concentrated tamarind juice (do not add any water).

3) Put the marinated fish into the container that you'll be using to steam it.

4) Scatter the ground ingredients on top of the fish together with sliced chillies. (if you want it to be extra spicy, just add some paddy chillies). Sprinkle some white pepper and pour in the soy sauce on top of the fish as well.

5) Cover your container before steaming it using aluminium foil. Steam it around 30 minutes.

Mamak Style Prawn

Salam everyone,

I got this recipe from Dek Ma but did some alterations (due to insufficient required ingredients...haha). I simply love its all-in-one taste! *sweet, sour, spicy..blablabla*. Let's just see the recipe!

Ingredients :

20 medium-sized prawns

1 lime (just take the juice, but since I didn't have it at home, I replaced it with tamarind juice)

1 big onion (chopped)

3 cloves of garlic (chopped)

1 inch of ginger (thinly sliced)

2 sticks of lemon grass (bruised - partially crushed)

1/2 cup of water

1 tbsp of chilli sauce

1 tbsp of tomato sauce

2 tbsp of curry powder (I used Baba's Meat Curry Powder)

1 teaspoon of chilli powder

2 tbsp of blended chilli

1 tomato (sliced)

2 sticks of celery

Some salt, sugar and white pepper

Some cooking oil

Method :

1) Marinate prawns with salt, white pepper and lime juice for a while.

2) Fry the marinated prawns. Set them aside.

3) In a saucepan, pour some cooking oil and stir fry the onion, garlics and ginger until the mixture becomes aromatic.

4) Add curry powder, blended chillies, chilli powder and lemon grass. Fry them a while.

5) Add tomato sauce, chilli sauce, water, salt, sugar and mix them thoroughly.

6) Lastly, add the prawns, tomato slices and celery.

6) Pour the dish onto a plate and garnish with anything you like (I used red chilli!)

*This is an awesome recipe. Trust me! ;)