Baked Spring Roll

Tuesday, 24th March 2009


I am entering 41 weeks of pregnancy this week.


We went to the doctor on Monday, 23rd March 2009 (My Mum's Birthday!) at 09:30am for weekly pregnancy check-up. We were surprised and excited when the doctor said my cervix already 1-2 cm diluted. The doctor ask us to go home and I have to do lots of walk. So we went for weekly grocery shopping, lunch. When we came home, I still do some cleaning and laundrying. Still active as usual and do walks a lot. But until today still no sign of me giving birth yet. No contraction, membran not rupture yet, no stomachache :(


Oh well to cheer up and to make myself busy, I make Bake Spring Roll. I know my husband will like it because they are not fried (^_^)


Susanna Olivier taught me how to fold spring rolls. Usually my sring rolls are in square shape haha... This time they are round and beautiful! Thank you Susan! >^.^< href="http://lidiasianturi.blogspot.com/2008/09/spring-roll-with-vermicelli-filling.html">http://lidiasianturi.blogspot.com/2008/09/spring-roll-with-vermicelli-filling.html
This reminds me of those spring rolls from the vendors (^_^)


Still no signs of giving birth even after my spring rolls are baked, even after I ate 6 pcs of them. Hmmm... have to be patient (^_^)


Any of you have this experience before?


By the way, for the filling I used minced turkey.
For baking, preheat the oven 200 degree Celcius.
Once the spring rolls are rolled, spray with cooking oil.
Then into the oven for 15 minutes.
The results will not be as golden brown as fried ones, as seen in the picture below.

Aloo Parathas

ALOO PARATHA

Filling: Coriander leaves & Potatoes

Source: http://www.manjulaskitchen.com/2007/01/14/aloo-parathas/

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.
Makes 6 Parathas.

Ingredients:
Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed)
Pinch of salt
Potato Filling
2 medium potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seeds (Jeera)
1 chopped green chili
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder (optional)

Also needed:
1/4 cup whole-wheat flour for rolling
Oil to cook

Method for Dough:
Mix flour, salt and water together to make soft dough

(if the dough is hard add a little more water).

I like mixing the dough by hand.
Knead the dough for a few minutes on a lightly greased surface

to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth.

Let the dough rest for at least ten minutes.

Method for Filling:
Boil 2 medium potatoes with 2 cups of water.

After the water comes to a boil, reduce the heat to medium.

Let the potatoes cook until they are tender.
Once tender, remove them from the water and let them cool down.

Note: Do not cool the potatoes under running water because the potatoes will become too soft.
After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha:
Divide the dough and potato mixture into 6 equal parts.

The potato balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center.

Seal by pulling the edges of the rolled dough together to make a ball.

Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the skillet on medium high.

Note: An iron skillet works best.

To check if the skillet is hot enough, sprinkle a couple of drops of water
on it. If the water sizzles right away, the skillet is ready.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling.

Roll the ball light handed in to 6-inch circles.

Whenever the dough sticks to the rolling pin or rolling surface,

lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the skillet.

After a few seconds you will see the
paratha change color and puff in different places.
Then flip the paratha over.

You should see some golden-brown spots on the topside.

After a few seconds, spread 1 teaspoon of oil on the paratha.

Again, flip the paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Cool the parathas on a wire rack so they don’t get soggy.
Parathas can be kept outside for up to 2 days wrapped in aluminum foil

or in a covered container.

For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month.

Re-heat on a skillet or toaster oven.

Variations:
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves.

You can use a variety of herbs in this recipe.

Make sure to remove all excess water when adding your choice of fresh herbs.

Serving Suggestions:
Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes,

then folding it in half.

Aloo Parathas

Filling: Chopped Spinach leaves, Potatoes & Grated Carrot

The First Time My Husband Cook For Me

The First Time My Husband Cook For Me Since We Got Married....


It was yesterday, Wednesday 18th March 2009. On the way home after looking at houses for sale at North Rothbury, it was already 12 noon. My husband had this idea of making baked beans & scramble eggs for me for my lunch :-)

So this is what he made, 2 slices of toasted bread, scramble eggs (made from 3 eggs with cheese & milk) and canned baked beans in mild curry sauce.

Yummy,,,, very filling for me who is 39 weeks pregnant :-)

Ikan Garo Rica a la Nadine S A Siwy

Judul resep aslinya "Ikan Cakalang Garo Rica"

Gak ada Cakalang di sini, jadinya aku pake ikan Yellow Leather Jacket. Terus aku gak pake cabe karena lagi hamil. Yummy lho, seger krn ada tomat & daun jeruknya (^-^)

Thank you Nadine :-)

Dan ini link ke blog nya Nadine untuk resep ini:

http://recipefrommylittlekitchen.blogspot.com/2008/10/ikan-cakalang-garo-rica.html

Fish in Yellow Gravy (Ikan Pesmol)

Fish in Yellow Gravy / Ikan Pesmol a la Rudy Choiruddin

If you are Indonesian, you must know who is Rudy Choiruddin. The famous cook in Indonesia.

This recipe is real Yummmoooooowwww!!

Ingredients:

700 gr of gurami fish (I use 1 Yellow Leather Jacket fish)

1 lemongrass, bruised

1 tbsp vinegar

2 tbsp sugar

150 ml water

50 ml oil for sautee

400 ml oil for frying

Blended Ingredients:

3 cloves of garlic

5 cloves of red onion

4 cm of turmeric

2 knobs of galangal

3 cm of ginger

5 pcs of walnut (I did not use this)

1/2 tsp of salt

Pickles:

2 carrots, in 3 cm julienne cut

2 cucumbers, in 3 cm julienne cut

10 red chilli paddy (I did not use this)

10 red onion (I only use 1)

1 tbsp of sugar

1 tbsp of vinegar

1/2 tsp of salt

Method for fish:

Cover fish with salt, marinade it in the fridge for 20 minutes. After that, deep fried in hot oil.

Method for Pickle:

Combine all pickle ingredients together, put them in a container or plastic, seal it and let it marinade in the fridge for 1 night. I only marinade it for about 5-6 hours, it turns out good too.

Method for Fish in Yellow Gravy:

Heat oil, sautee blended ingredients and lemongrass until fragrant.

Add sugar and water, stir well. Once it's thickens, add pickles, mix well.

Then add vinegar. Once boiled, pour it on the fish.

Ready to serve with white rice.

Masala Fried Fish

~Masala Fried Fish~

I got this simple recipe from TV Cooking Program.

Make sure you have enough blended ingredients, especially coriander, to make this fish taste good. Not only that if you use fish like Ling Fish, it is not good because Ling Fish has too much fishy smell. I use Orange Roughy Fish Fillet, instead.

I did not make the dipping sauce because I don't have mint leaves and raita.

Ingredients:

2 Orange Roughy Fish fillet

1/2 to 1 brown onion, sliced thinly

Salt, as needed

Blended Ingredients

2 tsp ground coriander

1 tsp ground turmeric
1 tsp chilli powder, or as you like

1 tbsp garlic paste

Oil, as needed

Method:

Heat oil, sautee brown onion for about 20 minutes until it is really translucent, and the color is dark, then add a pinch of salt, mix well and set aside.

Rub fish fillet with blended ingredients.

Use the oil you use to sautee brown onion, fried fish for 2-3 minutes on each side until cooked.

Dipping Sauce:

Mint leaves, coriander leaves, ginger and raita.

I don't know what raita is.

Blender all ingredients together.

To serve put fried brown onion on top of the fish and serve it with dipping sauce on the side.

Prawns Veggies Fritters

Prawns Veggies Fritters / Bakwan Udang Sayuran

Yes,,, Fritters Again.... I guess I will never get bored of fritters.

Ingredients:

3 big prawns, each cut to 3
1 tbsp of wholemeal self raising flour
1 tbsp of rice flour
1/2 tsp salt
1 tsp ground black pepper
1/2 tbsp of blended garlic
4 pcs of lime leaves, chopped thinly the leaves only
Water as needed
1/2 handful of corn kernels
1/2 carrot, grated


Method:


Combine all ingredients together. A bit thick, also not a runny batter.
Fry each tablespoon of it until batter finished.
Ready to serve with tomato sauce, chilli sauce/sweet chilli sauce, or Nuoc Sam Vietnamese Sauce.


Nuoc Sam Vietnamese Sauce

Ingredients:
1 garlic, minced
1 tbsp blended chilli
5 tbsp fish sauce
3 tbsp sugar
Lime juice

Method:
Combine all ingredients together. This Vietnamese sauce have sweet salty lemony taste. Great for seafood fritters or seafood spring rolls.

Simple Prawns Soup a la Mum

Mum's Simple Prawn Soup

Ingredients:

500 gr prawns, peeled

4 garlic, sliced thinly

+/- 500 ml boiling water

1/2 tsp salt

1/2 tsp white pepper

2 Maggie chicken cubed

1 can (medium size can) of whole mushroom

1 can (medium size can) of green peas

Garnish: 1 spring onion, sliced thinly

Method:

Heat oil, add garlic, sautee until fragrant.

Add prawns, sautee until almost cooked.

Add boiling water, chicken cubed, green peas and whole mushroom.

Mix well and bring to boil until prawns cooked.

Once done, garnish with spring onion & ready to serve with white rice.

Crumbed Brocolli a la dapoer iboe

I got this yummy recipe from "dapoer iboe".

Here is the link to her blog for this recipe:

http://simplekitchen.wordpress.com/2008/03/20/brokoli-panir/

Unfortunately, I don't have bread crumb,

so I use what I have which is wholemeal plain flour.

I had it while still hot so it's still crunchy.

I also use garlic paste for the mixture instead of garlic.

I covered brocolli flowers with flour first,

then dip it in the eggs mixture before frying.

The picture does not look yummy but the taste is.

Thank you "dapoer iboe" (^_^)

I had it as my dinner with white rice, sunny eggs & tuna in lemon pepper.

Fish Burger Pasties

Fish Burger / Burger Ikan





Ingredients:

Fish fillet (I use Orange Roughy Fish fillet), blender

Green peas

Salt & pepper as needed





Method:

Mix all ingredients together.

Shape mixture into 4 pasties.

Heat oil and fry for 2 minutes on each side.

Yellow Fried Chicken

Yellow Fried Chicken /

Dada Ayam Goreng Kuning

Ingredients:
1 skinless chicken breast fillet
Water as needed
2 bay leaves
1 lemongrass, take the white part only & bruised
Oil for frying

Blended Ingredients:
4 cm of galangal
4 cm of ginger
1.5 tbsp of coriander powder
8 garlic
1 tsp of turmeric powder
5 candle nuts
1.5 tsp of salt

Method:
Boil water and blended ingredients, bay leaves, galangal, lemongrass for 2 minutes in medium heat. Add chicken and boil in low heat until all spices absorb into the chicken.
Take chicken out from the spices mixture once done.
Heat oil, fry chicken until golden brown.
Ready to serve.

Sweet and Sour Fried Prawns a la Chef Shanti

Sweet & Sour Fried Prawns a la Chef Shanti / Udang Goreng Asam Manis a la Chef Shanti

This yummy recipe was from Chef Shanti with a little "twist" of me )^_^(

Ingredients for Prawns mixture:
+/- 350 grams of prawns, peeled, leave tail on
100 gr of bread crumbs
2 eggs, beaten well
1 tsp salt
1 tbsp blended garlic
Ground black pepper, as you like
2 tbsp lemon juice
Oil & butter

Method for Prawns:
Mixed prawns with blende garlic, salt, black pepper and lemon juice. Marinade it for 15 to 20 minutes in the fridge.
After that, cover prawns with beatens eggs, then bread crumbs, then beaten eggs again.
Once done, leave it in the fridge again for 15 minutes.
After that, heat oil & butter, fry garlic until cooked.

Ingredients for Sauce:
1/4 brown onion, sliced thinkly
2 tbsp chilli sauce
3 tbsp tomato sauce
Chicken stock, as needed
Lemon juice, as needed
Salt & pepper, as needed
Oil & Butter

Method for Sauce:
Heat oil & butter. Sautee brown onion until translucent.
Add water, mix well.
Add tomato sauce, chilli sauce, salt & pepper, mix well and bring to boil.
Once cooked, add lemon juice.
Ready to serve with white rice.

Fried Prawns in Soya Sauce

Fried Prawns in Soya Sauce / Udang Goreng Kecap a la Miss Lucky Piggy

Ingredients:

Fish:
+/- 350 gram of prawns, peeled but leave tails on
1 tbsp of lemon juice
1/2 tsp of salt

Sauce:
1/2 brown onion, sliced thinly
2 cm of ginger, minced
4 cloves of garlic, sliced thinly
3 tbsp sweet soya sauce
1.5 tbsp of oyster sauce
2 tbsp of fish sauce
chicken stock or water, as needed
Oil and butter, as needed
Salt, as you like

Method for Fish:
Marinade prawns for 15 to 20 minutes.
Drained & fried.

Method for Sauce:
Heat oil and butter.
Sautee garlic, brown onion and ginger until fragrant & translucent.
Add stock, sauces, salt.
Stir until sauce thickens.
Pour sauce on prawns.
Ready to serve with white rice.

Seafood Laksa

Nothing special about this meal because I am using Laksa Paste.

Just follow the instruction stated at the Laksa Paste Jar.

I am using sliced squid, salmon and prawns.

Garnish: coriander leaves.

Mackerel in Tomato Sauce

Mackerel in Tomato Sauce a la Miss Lucky Piggy

1 can (465 gr) of Mackerel in Tomato Sauce
4 cloves of garlic, chopped finely
1 big red onion, chopped finely
1 cm ginger, minced
2 cm ginger
4 pcs of lime leaves, slice the leaves only but keep the 'bone' intact
2 tbsp soya sauce
1/2 tbsp of oil & 1 tbsp butter for sautee
4 pcs of cherry tomatoes, cut 2
Lime juice from 1 lime, or as you like
1 Maggie chicken cube
Water - as needed


Direction:

Heat oil & butter, add garlic, onion, lime leaves, minced ginger and ginger.
Sautee until fragrant and tender.
Add cherry tomatoes, mackerel and Maggie.
Add water into the mackerel can, not too much.
Pour it into the pan.
Add soya sauce, mix well and bring to boil.
Switch off the stove, add lime juice, stir well.
Ready to serve with white rice.


This is what left after my lunch today :-)

Sautee Chicken in Soya Sauce a la Chef Shanti (Ayam Tumis Kecap a la Chef Shanti)

Ayam Tumis Kecap a la Chef Shanti


This is what I made tonight:

Ingredients:

1 skinless chicken breast fillet, cubed
1 tbsp soya sauce
1/2 tsp salt
Black pepper, as needed
Lemon juice, as needed
2 tbsp butter for sautee
1 tbsp sweet soya sauce (I use "Kecap Manis ABC")
1 tbsp oyster sauce
1/2 brown onion, minced
3 garlic, minced
2 cm ginger, minced

Method:
- Marinade chicken in soya sauce, lemon juice, black pepper, salt and ginger for about 20 minutes in the fridge.
- Heat butter, sautee onion and garlic until fragrant and tender.
- Add chicken, sautee until color changed.
- Add sweet soya sauce and oyster sauce. Cook until all sauces absorb into the chicken and the chicken cooked.

Padangnese Balado Chilli (Sambal Balado a la Padang)

I am 37 weeks pregnant and crave for Sambal Balado a la Padang. I know I can't eat too much chilli because of my pregnancy. Here is what I make today for lunch,,, slllrrrpppp!!!! yum yummmm..... )^.^(







Sambal Balado a la Miss Lucky Piggy



Ingredients:

2 eggs, boiled
1 big potatoe, boiled
1 tbsp oil & 1 tbsp butter
3 eggplants, cut half, sprinkle with a little bit of salt on the inner side, then fried with oil & butter.

^For Eggs and potatoe, you can fry them if you like.



Blended Ingredients:

1 piece of red onion
1 tbsp of blended mild chilli (I use "Gourmet Garden" brand)
1 tbsp of blended garlic (I use "Gourmet Garden" brand)
1 tbsp tomato paste
4 cherry tomatoes
1 maggie chicken cube
1/2 tsp salt, or as you like.



Direction:

Heat oil & butter in a pan.
Add blended ingredients, sautee until fragrant and cooked.
Set aside.
Ready to serve with eggplants, eggs and potatoes, and white rice.

This Padangnese Balado Chilli can also be served with fried chicken and fried prawns. Or you can eat it with boled casava leaves (daun singkong rebus).

Tuna Porridge

Tuna Porridge (Bubur Ikan Tuna)

Ingredients:

1.5 cup of rice, washed, soak in water for at least 2 hours

3 garlic, bruised well

1 pc of lemongrass, bruised

2 cm of ginger, bruised

1-2 bay leaves

4 lime leaves, slice the leaves*

1 cm galangal, bruised

465 gr (or 1 can) canned tuna in springwater

1 tbsp grounded mild chilli (I use 'Gourmet Garden' brand)

1 Maggie chicken block

2 tbsp of Maggie fish sauce

Pepper, as you like

Water, as needed

1/2 tsp salt

Method:

Mix all ingredients together.

Bring to boil & keep stirring until the rice become porridge.

Add water, if needed.

Add more water, if you like watery/runny porridge.

*slices the leaves only but keep the "bone" in the middle intact,

so it is easier to throw them away before serving

Ikan Woku a la Miss Lucky Piggy

Ingredients:
1 fish fillet (I use Orange Roughy fish fillet)
1 lemongrass, cut to 3 pcs, bruised
4 lime leaves
Heaps of basil leaves, sliced (you can use it whole if you like)
2 spring onion, chopped finely, divide it into 2 portions
2 tbsp of finely chopped lime leaves
Lemon juice, as needed
Oil, as needed


Blended Ingredients:
1 medium size of red onion (not too small)
3 cm ginger
1 tsp salt
1 tsp blended chilli

Method:
Marinade fish fillet with salt and lemon juice in the fridge for 2 hours.
Heat oil, add blended ingredients, lemongrass, lime leaves, chopped lime leaves, 1 portion of spring onion, mix well, sautee until fragrant.
Add fish, mix well with the blended ingredients.
Once cooked, add basil leaves and 1 portion of spring onion.
Mix well, bring to boil.
Pour lime juice on it and ready to serve.

Fried Meat Balls in Sweet Soya Sauce

Raw Meat Balls

Ready Fried Meat Balls in Sweet Soya Sauce

Ingredients for Meat Balls:
500 grams of minced turkey
1 tsp of coriander powder
1/2 tsp of salt
1/2 tsp of black pepper powder
Olive oil & butter for frying

Ingredients for the Sauce:
1 brown onion, sliced finely
8 cloves of garlic, minced
2 cm of ginger, minced or grated
3 cubes of Maggie chicken stocks
1,5 tbsp of Maggie oyster sauce
4 tbsp of ABC sweet soya sauce
300 ml of boiling water ^

^If you like thick sauce, don't put the water that much.

Method for Meat Balls:
Combine all ingredients, make meat balls using 2 spoon or using your palms.
Heat oil and butter, fry meat balls until cooked.
Drained and set aside.

Method for the Sauce:
Heat oil and butter, add brown onion sautee for 1 minute.
Add garlic and ginger, until fragrant and brown onion tender.
Add oyster sauce, sweet soya sauce, chicken cubes, meat balls and water.
Mix well and bring to boil.

Ready to serve with either steam white rice, or noodles.