Baked Spring Rolls ... Encore

Baked Spring Rolls

I made Baked Spring Rolls before last year

Today I made it again, it has been long :-)

 

... Enjoy ...

Egg & Baby Choy Sum Rice Porridge a la Mum

This is a simple rice porridge Mum used to cook for us.

Ingredients:

1.5 cup of rice, washed

1 bunch of baby choy sum

2 handful of corn kernels

Water, as needed*

4 eggs

2 maggie chicken cube

Salt & pepper, as needed.

Method:

Boil washed rice & water, stirring occasionally until rice cooked.

Once cooked, add corn kernels, baby choy sum & maggie chicken cube.

Stir until choy sum cooked.

Add salt & pepper as needed.

*If you like thick rice porridge, no need to put a lot of water.

Coconut Cake with Fruit Salad Crumble

Coconut Cake with Fruit Salad Crumble

The original recipe was using canned Tropical Fruit Salad, and it's from Super Food Ideas Magazine.

I made it today with canned Fruit Salad, and it tasted so good,,, most importantly for me that the cake is not too sweet.  Me and my husband love it!

Here is the recipe.

Serves: 8

Ingredients:

160 gr butter, softened

1 cup caster sugar

1 tsp vanilla essence 

~I used vanilla extract, for me vanilla essence not as fragrant and

I need to use more than 1 tsp, the Real one always the best :) ~

2 eggs

1.5 cups of self raising flour

1/2 cup of shredded coconut

1 cup of milk (I used skim milk)

1 can of Fruit Salad in natural juice

Thick custard, to serve

Coconut Crumble Topping:

2 tbsp of caster sugar

2 tbsp shredded coconut

1/2 cup of plain flour

60 gr butter, chilled, chopped

Method:

Preheat oven to 180C or 160C fan-forced.  Grease a 7cm-deep, 22cm base round springform pan.  Line base and side with 2 layers baking paper.

Make Crumble: Place sugar, coconut and flour in a bowl.  Add butter.  Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.  Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon (I used spatula), stir in flour, coconut and milk.

Spoon mixture into prepared pan.  Bake for 20 minutes.  Remove from oven.  Top with fruit followed by coconut crumble mixture.  Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean.  Stand cake in pan for 10 minutes.  Transfer to a wire rack to cool.  Serve with thick custard.

TIP: Make sure fruit is well drained.  Pat dry with paper towel.  (I just leave the fruit well drained in a strainer before I start making the crumble, it drained very well without pat dry with paper towel.)

Note: You could also use canned pear, apricot or peach halves, drained, dried and chopped.

~ ~ ~ Hope you enjoy it ~ ~ ~

Nyonya Fried Rice

Nyonya Fried Rice

Another recipe I tried from Florence Tan's Cookbook that I tried today.

and... I LOVEEEEEE this Dish... sooooo yummmyy,,,,

Lucky I made quite a lot, enough for 4 people, 2 for lunch and 2 for dinner :)

 In this section, Florence Tan wrote that this is one of her family's favorite.  When they go for a picnic by the sea (Klebang Beach), they would cook pots and pots of fried rice.  After tired from playing, the fried rice tasted absolutely out of this world and they would polish it off in record time!  She also wrote 'Those were wonderful childhood years and I have always equated food with happiness."

I agree with her... soooo YUMMYLICIOUS!!

Here is the Recipe.

Ingredients:

175 ml or 3/4 cup of cooking oil

3/4 tbsp of light soy sauce

1 tsp of salt

 200 gr shrimps (I used prawns)

 1 kg or 8 cup of cooked rice, fluffed and cooled

 2 large eggs

 Finely Founded Paste:

(I used mortar and pestle for this but I pounded them coarsely as I still like the texture of shallots and pounded dried shrimps)

 7 red chillies, seeded (I used 2 long green chillies, non-seeded)

10 shallots, peeled

 3 cloves of garlic, peeled

1 tbsp of crushed dried shrimp paste

45 grams or 1/2 cup dried shrimps, soaked in water for 5 minutes and drained.

Garnish:

(I only used spring onion)

2 spring onions / scallions, chopped

2 red chillies, seeded and cut into this strips

2 tbsp crisp-fried shallots

Omelette made frrom 2 beaten eggs, cut into thin strips

Method:

Heat 150 ml cooking oil and saute finely pounded paste. Season with soy sauce and salt.  Add the prawns and fry until they change color.

Add the cooked rice and mix well.  Push rice to the sides of the wok.  Heat the remaining oil in the centre of the wok, scramble the eggs and then mix thoroughly with the rice.

Garnish with spring onions, chillies, crisp-fried shallots and omelette.

Serve Hot.

Chef Florence Tan's note:

using a non-stick pan will prevent rice from sticking to the pan.  If you do, use 100 ml or 1/2 cup of oil for sauteing the paste.

Florence Tan's Fried Salted Fish with Tamarind Gravy

Florence Tan's

Ikan Masin Masak Air Masam

Fried Salted Fish with Tamarind Gravy

Fried Dish, 35-minute preparation

10-15-minute cooking

Serves 3

The combination of salty, sweet and sour matched so much with steamed rice.

Ingredients:

125ml of cooking oil

140 gr dried salted threadfin, washed just before frying

2 dried chillies, washed, pat dried and thickly sliced

5 shallots, peeled and sliced

3 cloves of garlic, peeled and sliced

1/2 tsp shredded, peeled ginger

300 ml of tamarind juice, extracted from 45 grams or 1/4 cup tamarind pulp and 300 ml or 1 1/4 cups of water (I used 1 tsp of tamarind puree and dissolve it in about 50 ml of water)

Method:

Heat the cooking oil and fry the salted fish until crisp.  Drain and set aside on a serving plate.

Leave 3 tbsp cooking oil in the wok.  Fry dried chillies, shallots, garlic and ginger until fragrant.

Stir in the tamarind juice and bring to boil.  Add sugar and pepper and simmer until the gravy thickens.

Pour over the fried fish.

    

Chef Florence Tan's Note:

Thinly sliced salted threadfin is sold in the supermarket.  Any other salted fish can also be used for this dish.  You can add a garnish of tomato and cucumber slices.

Florence Tan's Deep-Fried Sour Prawns

Following my excitement once I received the cookbook
Secret of Nyonya Cooking by Florence Tan 

tonight I made one of her recipes, which is

Deep-Fried Sour Prawns (Shrimps)

Fried Dish, 20-minute preparation

 10-minute cooking

Serves 3-4

Ingredients:

500 grams large prawns (shrimps), remove center part of shell, feelers and legs removed

(I used the ready-to-buy prawns that already cleaned with tail on)

3 tbsp thick tamarind juice, extracted from 100 grams

or 1/2 cup tamarind pulp and 3 tbsp of water

(I used 1 heap tsp of tamarind puree and dissolve it in 3 tbsp of water)

1 1/2 tsp of thick soy sauce (I used sweet soy sauce)

1 tsp of salt

2 tbsp of sugar

 500 ml / 2 cups of cooking oil

Garnish:

1 spring onion (scallion), cut into thin strips of 5-cm length.

1 red chili, cut into thin strips

 (I only used spring onion)

Method:

Marinate the prawns (shrimps) in tamarind juice, soy sauce, salt and sugar for 4 hours in the refrigerator.

 Heat the cooking oil and deep-fry the prawns until cooked. (I shallow fried the prawns).

Garnish with spring onion/scallion and red chili before serving.

 Once I sprinkle the garnish (spring onion), the smell of cooked prawns and that spring onion kind of 'blended' and produced beautiful smell.

This dish is yummy, of course as per the title the prawns has sour taste to it, but for me it is a bit salty, perhaps next time I should reduced the salt to just 1/2 tsp, this could be just for my taste bud.

Chef Florence Tan's note:
Prawns / shrimps can be pan-fried with 60 ml or 1/4 cup of cooking oil if desired.  Fry the prawns/shrimps for 3 minutes, then pour in the marinade and cook until the sauce thickens.
Likewise, Spanish Mackerel can be cooked this way, but do not add the marinade.  Omit sugar in the marinade.

,,, Enjoy ,,,

Mum's Simple Fried Rice

Mum's Simple Fried Rice

Mum's Simple Fried Rice

My Mother used to make this simple fried rice for us.

Simple but delicious :)

Ingredients for Mum's Fried Rice:

2 plates of cooked rice

(you can use overnight rice or just cooked rice,

just use fork to make it fluffy and loose so the rice won't be soggy)

Prawns

3 garlic, thinly sliced

5 shallots, thinly sliced

Mum usually put long red chili (I didn't)

1/2 tsp ground white pepper (you can use lesser pepper)

4 tbsp soya sauce

1/2 tsp salt

Rice bran oil

Eggs mixture:

3 eggs, beaten well

Heat oil and fry egg until just cooked.

Then set aside.

Toppings / Garnish:

Indonesian Prawn Crackers or Fish Crackers

Cucumber and Carrot pickle

Tasty Crispy Fried Shallots

Recipe for Cucumber and Carrot Pickle

Ingredients:

1 lebanese cucumber, sliced and discard the seeds

1 medium size carrot, cubed small size

(you can add bird-eye chilis and raw shallots if you like)

1 tbsp of white vinegar

1 tsp of salt (table salt)

1 tsp of sugar (you can use raw or caster sugar)

Method:

Mix all ingredients together, keep them in air-tight container.

Marinate them overnight (at least 2 hours but overnight is the best) in the fridge.

Method for Mum's Fried Rice:

Heat pan and add oil, once oil is hot add garlic, shallot and chili, sautee until fragrant.

Add prawns, sautee for 1 minute until prawns just changed color.

Add rice, soya sauce, salt and pepper, and eggs.

Mix well and cooked for about 2 minutes.

Ready to serve with toppings/garnish.

.. Enjoy ..

Fried Noodle with Prawns and Vegies

Fried Noodle with Prawns and Vegies

Serve: 2 

Ingredients:

 2 pcs of instant noodle (I use "Ayam Brand")

1 bunch of choy sum, washed, chopped

a handful of bean sprout

250 gr of Prawns

1 carrot, sliced

3 garlic, minced
2 eggs, beaten well
2 green onion, thinly sliced
1 tbsp of oyster sauce
2 tbsp of soya sauce

1/2 tsp of sugar
 2 tbsp of rice bran oil
Boiling water

Method:

Boil water in a sauce pan, once boiled, add 2 pcs of noodles.
Once they are separated and cooked, drained under cold water.
And set aside.
 

Heat pan, add 1 tbsp of oil, once hot, add prawns until just cooked.

Set aside and leave prawns juice in the pan.

 Use the same pan, add 1 tbsp of oil, once hot add garlic, sautee until fragrant.

Add carrot and choy sum, sautee until cooked.

Immediately add noodle, oyster sauce, soya sauce and sugar.

Mix well, then immediately make a "room" in the middle of the pan.

Add beaten well eggs, leave it for a little while then add bean sprouts.

Mix all well.  Move to serving plates, garnish with Tasty Crispy Fried Shallots.

.. Enjoy ..

Rice Vermicelli Chicken Noodle

My First Ever Pizza Made From Scratch

My First Ever Pizza

Pizza with Tuna & Sun Dried Tomato,

Piquillo, and Stuffed Green Olives

recipe to follow

Encore and Taste Better ... Mackerel in Tomato Sauce

Encore and Taste Better

Mackerel in Tomato Sauce

Ingredients:
1 can of Mackerel in tomato sauce
 2 cloves of garlic, thinly sliced
4 shallots, thinly sliced
5 kaffir lime leaves
1 lemongrass, bruised
1 tbsp soya sauce

1/3 tsp salt

1/2 lime, juiced

1 tomato, wedges

Coriander leaves

Method:

Heat pan, add oil, once oil is hot, add shallots, sautee until fragrant.

Add garlic, lime leaves sautee until shallots softens and garlic fragrant.

Add 1 can of mackerel in tomato sauce, then fill the can with water.

Pour the water into the pan, add lemongrass and tomato wedges.

Lower the heat to low heat, simmer and bring to boil.

Add soya sauce and salt, mix well (and taste to adjust the taste)

Add lime juice and coriander leaves, immediately switch off the stove.

Ready to serve with warm steamed white rice.

Soto Curry

Soto Curry

~ recipe to follow ~

2 Snacks from Tempe or Soy Bean Cake

Wonton Tempe

and

Martabak/Murtabak Tempe

Wonton Tempe

Ingredients:

160 gr of tempe, crushed

1/2 tsp of garlic powder

1/2 tsp of ground coriander

1 thin green onion, thinly sliced

Wonton wraps

 a small bowl of water

Method:

Mix well all ingredients, except wonton wraps and water.

Take 1 wonton wraps fill 1 tsp filling in the middle and wrap as you like.

Dip 1 finger into a bowl of water, tap edges of wonton wrap and sealed.

Repeat process until tempe mixture finished.

Heat pan, then add oil in high heat.

Add wonton tempe into the oil then lower the heat to medium.

Pan-Fry (you can also deep-fry them) until golden brown, take them out and put them on paper towel, then let them cool in wire rack.

Martabak/Murtabak Tempe

 Don't forget to brush the edges with water before you fold it.

 Ready for pan-fry

 Spring Roll Pastry I used
You can get this easily from the supermarket

 Pan-frying using 1 tbsp of oil only.

Crispy and warm, ready to serve :)

Martabak/Murtabak Tempe

Ingredients:

160 gr of tempe, crushed

1 garlic, minced well

1/2 onion, finely chopped

1 egg, beaten well

1 spring onion, thinly sliced

1 tsp of curry powder

1/3 tsp of ground cumin

salt and pepper

Oil for pan-frying

a small bowl of water

Spring roll papers, thawed

Method:

Thawed frozen spring roll papers.

For Egg Mixture: In a bowl, add egg and spring onion, beaten well. Set aside.

Heat pan, add oil, once oil hot, add onion until fragrant, then add garlic, sautee until onion soften and garlic fragrant.  Add tempe, curry powder, ground cumin, salt and pepper, Mix well.

 Then add egg mixture, mix well and sautee until egg cooked.

 Switch off the stove, set aside and let it cool.

Once tempe mixture cooled.  Take 1 spring roll paper, add 1 tbsp (or more if possible) tempe mixture in the middle, use brush to brush water on the edges of spring roll skin then fold like an envelope.

Repeat process until tempe mixture is finished.

Heat pan then add oil in high heat.

Once oil is hot, lower the heat to medium.

Start pan-frying martabak/murtabak until golden and crispy.

(You can deep-fried them, too)

Take them out and put them on paper towel, then let them cool in wire rack.

... Hope You Enjoy It ...

My 2 Vegies Dishes for Dinner

Stir Fry Choy Sum and Tofu

and

Sweet Tofu and Tempe

recipes to follow

Fish and Pineapple Curry

Fish and Pineapple Curry

= = Recipe to follow = =

Raspberries Muffins

Stir Fry English Spinach

Stir Fry English Spinach

I bought 2 bunches of English Spinach (sometime ago and just be able to post the cooking today).  It has been quite sometime I did not have this dish.  

Here is the simple stir fry.

Ingredients:

2 cloves of garlic, thinly sliced

4 cloves of shallots, thinly sliced

1 long red chili, thinly sliced

2 bunches of English Spinach

1 tbsp of oyster sauce

1/2 tsp of salt

1/4 tsp of sugar

Water, as needed

Rice bran oil

Method:

Heat 2 tbsp of oil, sautee garlic, shallots and chili until fragrant.

Add spinach, sautee until a bit soft, add water.

Quickly add oyster sauce, salt and sugar.

Mix well until spinach soften.

Switch off the stove and ready to serve.

Raspberries Cobbler

I was trying to make Surabaya's Layer Cake this morning

but somehow they were failed :(

The first time I saw this on Martha Stewart Cooking Show but it was Blackberry Cobbler

Since the Layer Cake was failed, and I did make Raspberries Cobbler before (but never posted it yet)

I decided to make it again and also to used up all frozen raspberries in the freezer.

Raspberries Cobbler

Ingredients:

125 gr of unsalted butter

frozen raspberries

1 cup Hermestas diet sugar

1 cup plain flour

2 tsp baking powder

a pinch of salt

1 cup low fat milk

1 tsp vanilla extract

Method:

Preheat oven to 180C.

Heat butter in the oven using baking pan until melted for about 5-7 minutes.

Place raspberries in the bowl, sprinkle 1 tbsp of Hermesetas diet sugar.

In separate bowl, add sifted sugar, plain flour, baking powder and salt, whisk together.

Then add milk and vanilla extract, whisk until combined then add melted butter from the oven, stir to combine.

Pour the mixture into the baking pan then add raspberries on top, evenly spread.

Into the oven and bake for 44 mins - 1 hour or until top is golden brown.

I served it with a sprinkle of caster sugar on top.

 Ready to bake Raspberries Cobbler

 Raspberries Cobbler fresh from the oven

Moist Brownies

Moist Brownies

Actually this afternoon, I was wanted to make Pecan Blondie from Recipes+ Magazine.

I thought I have white cooking chocolate and dark cooking chocolate,

I forgot that I only have dark and milk chocolate for cooking.

So I have to changed the recipe from Pecan Blondie to Brownies.

But then I wanted the Brownies to be moist, not as dense as normal brownies,

so I don't put full flour in it and yes the result is very satisfying for me.

The brownies baked nice, fluffy and moist especially around the middle part.

Here is the recipe:

180 gr butter at room temperature, chopped

180 gr dark cooking chocolate, chopped

3 whole eggs

3/4 cup firmly packed brown sugar

1 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

20 gr dessicated coconut

20 gr chopped mixed fruits

20 gr raisins

Extra icing sugar to dust

Method:

Prepare oven at 180 degree Celcius.

Grease 20 x 20 pan, line with baking paper, extending paper on sides for handles.

Combined butter and cooking chocolate in a medium heatproof bowl on double boiler (over a saucepan of simmering water - don't let bowl touch water - I believe y'all knew this already).

Cook until melted and smooth, stir, let it cool.

Using electric mixer, beat eggs, sugar and vanilla extract until pale and creamy.

Add chocolate mixture, beat until combined.

Fold in raisin, mixed fruits, dessicated coconut and sifted flour.

Pour into prepared baking dish; smooth surface.

Bake for 20-35 minutes or until skewer came out clean/just firm at the centre.

Cool completely in a pan.

Move them to cooling rack. Dust with icing sugar.

Cut into pieces before serving.

 This is the chopped mixed fruit that I used.

 Mixture in the baking pan and ready for oven.

 Moist Brownies fresh from the oven :-)

 It raised beautifully, nice and fluffy

plus still moist in the middle.

I like it warm :-)