Special Mee Hailam

I cooked this a few months back (remember, I am unable to cook anything this month :)). And since the photo is still in my iPhoto collection, might as well post it here today.
Got the recipe a few years back from an internet site, could not remember which.
Do give it a try. Quite different than the usual dark 'mee hailam'.


1/2 kg yellow mee/ noodle
3 garlic, crushed

2 tbsp cornflour
2 tbsp oyster sauce
1 tbsp concentrated chicken stock
2 ½ cup water
100 gm beef
100 gm chicken
10 medium-sized prawns
2 squids
1/2 carrot, sliced
1 sawi, cut into inches
4 young corns
5 button mushrooms, sliced
4 bird eyes chillies
1/2 tsp ground white pepper
salt
sugar

Saute garlic in 3 tablespoon oil.
Add in cornflour, stir for a while.
Add in water, oyster sauce, chicken stock, let boil.
Then add in beef, chicken, prawns and squids.
Put in salt, sugar, pepper as taste...then vegetables.
After about a minute or two, add noodles in.
Serve immediately.

Prune Steamed Cake, Cupcakes, Hajj

My eldest brother went to perform hajj with my SIL last two weeks. I baked 'prune steam cake' and some cupcakes for their 'kenduri'.


I saw this cake in Intan's blog, and eager to try it.

After the first try, I already been making them 4 times...very nice. I adjusted the recipe a bit, to make it less sweet. I just love it, a bit different from the usual butter cake and tasty.
Just don't omit the ovalette, as it makes it really fluffy compare to the non-ovelette version.

the recipe: ( I omitted the condensed milk, used 3/4cup sugar, and did not used the 'hirisan prunes' )
KEK PRUNE KUKUS LEEN
Sumber: Arlina Umar

Bahan-bahannya
250 g butter
2 cawan tepung naik sendiri
1 cawan gula
1/4 tin besar susu pekat manis (kalau guna tin kecil 1/3 pun cukup)
20 biji prune (kisar dengan sedikit air lebih kurang 2 camca besar air, setakat boleh kisar dah cukup)
5 biji prune (hiris kasar)
5 biji telur
1 sudu teh ovallette

Cara :
1. Didihkan air dalam pengukus.
2. Putarkan butter/gula/susu sehingga sebati.
3. Masukkan telur satu per satu dan putar lagi.
4. Masukkan ovallette dan putar lagi
4. Masukkan prune yg telah dikisar dan putar lagi
5. Masukkan tepung sedikit demi sedikit dan kacau hingga sebati.
6. Akhir sekali masukkan prune yg dihiris kasar dan kacau dengan senduk sudah memadai.
7. Griskan loyang dengan butter dan alaskan dengan kertas minyak, tuang adunan ke dalam loyang dan kukus selama 1 1/2 jam.
8. Kalau nak bagi cantik, letakkan beberapa biji prune di atas adunan sebelum dikukus sebagai hiasan.


Other than that, I baked this cupcakes for them too. Using my previous recipe.


p/s- i'm not well, so I won't be updating this blog regularly.
For the 'real reason' why I didn't blog for a long time...wait for my next entry...maybe 'a few next'...:):):)

What's for lunch?- lala

I was browsing the blog...and saw this delicious dish in Jun's blog...
Since there's some lala in the freezer...so, I should cook this rather than my usual sweet sour lala...

I just copy and paste the recipe....

lala
santan
cili api (ikut suka pedas)-tumbuk
3 biji bawang merah-tumbuk
1 ulas bawang putih-tumbuk
1/2 in lengkuas-tumbuk
1/2 in kunyit-tumbuk
daun kesum
garam

masuk aje sume2 dalam periuk. didihkan hingga masak.

Cereal Butter Prawn

I always think about updating my blog every day. And usually I have no idea what to blog about.
No that is not quite true. The truth is, I always have tons of ideas. So many until I can't pick which I will write about first. And thus, end up, blogging about nothing.

Anyway whenever I'm confuse, food always comes to mind.

My kids love this dish, especially the cereals part.


15 large prawns, clean, deveined and fry about 1 minute

3 tbsp butter
1 onion, sliced thinly
3 garlic, chopped
curry leaves
a few bird's eyes chillies (u can chopped this, but, I didn't since i'm serving to kids too)
1 egg yolk, beat
1 cup nestum cereal (adjust the amount as you wished)
salt to taste

-melt butter in a frying pan.
-saute onion, garlic.
-add curry leaves and chillies
-after a few minutes, pour in egg yolks while you stir none stop (this to make sure the egg yolk fried into tiny pieces)
-add nestum, keep stirring for a few minutes
-add prawns, salt and pepper.

Buah Melaka

This is by far, the simplest 'kuih' to be made.
So, since it's too simple, I have trouble writing the recipe up.
I don't have the correct @ clear cut amount/weight of the ingredients.

Prepare the filling beforehand. The recipe here.
I just throw the glutinous rice flour in and mix it with enough water (plain water, mix with 1/2 tbsp of salt and s few drops of green food coloring*).
Mix it so that it will make a dough that doesn't stick to the hands.
Divide dough into slightly-smaller-than-lime-size balls.
Put about half teaspoon of filling in the middle, and roll into balls.
After finished with all the dough, boil water in a pot.
When the water is boiling, drop the balls into it.
It will cookedd when it float. Scoop the balls out with a perforatedd ladle, and tossed into a mix of grated coconut and a pinch of salt.

Chocolate Pecan Toffee

This is absolutely scrumptious.....

Really is..once you POP, you can't stop.

It's a bit costly, since the market price for pecans here in Malaysia is like rm75 per kg.
I was browsing the cookbooks in BORDERS The Curve the other day, and found this recipe. It's easy enough. The book is quite expensive, can't remember the price..anyway only this recipe that interest me from that book, so i memorised it, and go to one side, began writing the recipe on the back of one of the many old bills found in my purse. Then I went back in again, to double check the recipe...(don't want to end up with silly mistake).
Hah...what a cheap way to get a recipe yea...
Shhhhhhh...don't report me in...

CHOCOLATE PECAN TOFFEE

1 1/2 cup toasted pecans, chopped
1 cup butter
1 cup sugar
1 tbsp light corn syrup
1/4 cup water
1 cup chocolate morsels ( chocolate chips)

##
Spread half of the pecans on a cookie sheet, into a 9"circle.
Mix butter, sugar, corn syrup and water in a sauce pan.
Heat, stir, until thick.
Pour evenly onto the pecans.
Quickly, spread chocolate morsels all over.
Leave for 2-3minutes, until the chocolate melts.
Spread the melted chocolate.
Sprinkle with the rest of the pecans.
Cool in fridge for 2 hours.
Take out, cut into bit-size pieces.

p/s- Ab, I know u love toffee.
so, come back quick, or I'll gonna finished them all during breakfast today...:):):)

One fine day......

One fine day...I was browsing, surfing the net, and bloghopping.....
Suddenly, ta..da... I found this blog with an incredible rainbow picture..... I was mesmerized...captured by how beautiful it was created...

Hahahahha...how melodramatic...and sooooo not me...
Anyway, what the heck is i'm talking about....????
Well, it's not about rainbow, rainbow, but it's 'rainbow pudding' (puding pelangi). And the blog owner...is of course... Jun's.
Her rainbow pudding looks sooo beautiful and nice, and i felt like making one.
So, gather all the gears and ingredients...and I'm off to the new challenge in my cooking journal...creating a rainbow pudding....

:D :D :D My rainbow pudding did not look anything like a rainbow at all....
tsk...tsk...tsk...
A bit shame to put up the picture here...but anyway...I think mine is still beautiful (in it's own class).
So...here it is....

Cool isn't it...ahhahhahhahha
You can laugh all u have...

And by the way Jun- I have to change the name to
-Puding Celorang Celoreng....

p/s- i shud have made it in black, dark green and green- that will definitely resembles the army...
or better still- I shud have not made it....muahhahhhahhha

Anyone who would like to make this pudding...pls refer here ----> Puding Pelangi (to get the real picture)

Steam Chocolate Cake

This afternoon I chatted with my 'creative niece'. She wanted a 'steam chocolate cake' recipe. I have an old steam cake recipe, but the outcome was not really consistence (ie. sometimes it turned out okay, the other time, not really good.)
So, this time I tried the one from Diba's fotopage.
It looks good...spongy enough, soft,and just enough dense for a good chocolate cake.
The only thing that I would change next time is the amount of cocoa powder. I'll used 3/4cup...(sorry to the owner...it's good, only I would prefer less cocoa to lessen the bitterness.)
And if add chocolate fudge topping...it'll sure be great....yummy.......

Here's the recipe...(diba...I just copy and paste...hope u don't mind :):))

KEK COKLAT KUKUS

Bahan A
1 cawan serbuk koko
1 cawan gula pasir
1 cawan susu cair
1 cawan minyak masak (vegetable oil)
1/2 cawan susu pekat

Bahan B
1 1/4 cawan tepung gandum
1 sudu teh soda bikarbonat
1 sudu teh baking powder
(ayak bersama)

1 sudu teh esen vanila
3 biji telur

Cara-cara
1.Masak dan cairkan bahan A atas api yang kecil hingga sebati.
2.Sementara masak bahan A,pukul telur hingga kembang.
3.Campur bahan A yang telah masak tadi ke dalam telur yang sudah kembang berserta esen vanila,pukul hingga sebati.
4.Akhir sekali masuk bahan B yang telah diayak bersama-sama,kacau hingga sebati.
5.Masukan ke dalam baking tray dan kukus sekurang-kurangnya 1 jam.(penutup kukus hendaklah di balut dengan kain bersih)

So, to kakak- u can try this steam cake recipe, it's not too sweet and that's what make it great (most cakes are too sweet). But, pls note..this is not a moist chocolate cake.

p/s- if anyone need the recipe in English, lemme know...i'll give u the translated version.

Kuih Belang

Umar loves this kuih. If he's in his grandfather's(atok) house, his 'atok' is sure to buy this 'kuih' every single day for him.
In Ipoh, I yet to find stalls selling this kuih ( and i am not looking hard enough :)),
so once a while, he will has this craving for kuih belang. The mummy have to make them for him.

Resepi kuih belang

Ingredients:
1 1/2 cups all-purpose flour
2 tbsp cornflour
2 cups coconut milk
2 cups water
5 tbsp sugar (to taste)
1/2 tsp salt
red food coloring

methods:

-prepare a steamer(put in a well oiled 9" round cake tin)
-mix all ingredients together(except the food coloring)
-mix well(it's easier if you mix everything in a food processor or blender and pulse for a few seconds), then sift so there won't be any lumps
-divide into two equal portion
-color one portion red

-when the water in the steamer started to boil, pour a ladle of the white batter(I use a soup ladle) into the prepared cake tin which is inside the steamer.
-steam for about 2-3minutes,
-then pour a ladle of red batter, steam another 2-3 minutes.
repeat, until finished (end with red batter- I add a drop more food coloring to this last portion)
-steam for 15 minutes
-cool before slicing

Laksa Penang - thank u my Enemy :)

I know many of you love laksa, especially laksa penang.
Same goes with me. I'm a laksa-addict. ('hantu laksa' la kiranya).
Have to have laksa, every month (because it's quite impossible to eat it everyday@every week.
I've posted the recipe about 'laksa kelantan' last time, so this time it's 'laksa Penang'.
I've been making Penang laksa since I was small, but this time i used an authentic recipe from the Penangites herself- my enemy down under- Add. Thanks for the recipe.

Laksa Penang

1 kg laksa

1 kg fresh sardines -cleaned(ikan sardin- org kelate panggil ikan selayang-bukan sardin dlm tin tau)
5 small onions
3-4 tablespoons chilli paste
1 inch dried shrimp paste (belacan)
2 ginger bud (bunga kantan -cut into quarters)
a bunch of daun kesum

-boil sardines for about 10minutes with dried tamarind slice (asam keping) and a pinch of salt
-cool, reserve the water
-deboned/ fleshed the fish
-blend fish flesh with some of stock water until very fine. Pour into a pot.
-blend the bones with the rest of the stock water.Then sift into the pot. Throw the bones away.

-blend the onions, chilli paste and belacan together. Then pour into the prepared pot.

-cook on slow fire.
-add in ginger bud, daun kesum, asam keping and salt.

-let it boil.

-meanwhile- blanch the laksa.

garnishing:
-cucumber
-onion
-red chilli
-pineapple
-mint leaves
-hard-boiled egg

-and a tablespoon of petis


p/s- note for Add
- aku x jumpa org jual belacan pulau Aman, aku guna belacan tg dawai. x kick sgt kot. peh tu, nenaih x dak. petis pun x dak. pasai tu la hat aku buat kelmarin x cukup kick. Amacam Add..orait x aku translate??? :)) hehehehheh

Light Wheat Rolls

I made these rolls a few days back. Got the recipe from an internet recipe site.
It has more fiber than the regular rolls, as it uses whole wheat flour.
It turned out soft (eventhough i don't have a bread machine to knead them), and yummy, not too sweet.
The kids love to eat 'em right away, but i prefer to warm them, cut and spread with some butter and jam.
INGREDIENTS

• 2 1/2 tsp active dry yeast
• 1 3/4 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour
• 1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Jam Tart

I made this lovely tarts last month, but i've been delaying to post the entry.
It's still not the raya season, but I bought couple of pineapple during my last trip back from Kelantan. (there are lots of pineapple seller by the road side in Jeli), and those pineapple are soo sweet and delicious.
On the way back to Ipoh, I stopped by my mum's house and gave some to her. She made them into jam and gave some to me.
With pineapple jam in hand, what else should i be thinking other than my all time favourite-pineapple jam tart.
I have lots of jam tarts recipe, all kind of variations, but this time , i tried a new recipe from MamaFaMi's
The original recipe is for rose tart (which looks very lovely-like a rose), but I don't have the right cutter.


Ingredients:
3/4 cup icing sugar
1 cup butter
1 cup corn flour
1 egg yolk
enough flour (about 2 cups flour)
Jam for filling
Paper cups

Method :

1. Beat icing sugar and margarine till light and creamy.
2. Add in egg yolk and continue beating.
3. Add corn flour and mix well.
4. Add in flour, a bit at a time till a soft dough is formed.
5. Roll about 3/4 cm thick and cut using a special tart cutter. Lay on cookie sheet.
6. Spread a bit of jam on top .
Bake in preheated oven 175 degrees celcius, for 12minutes.

It's a bit sweet. I'll cut down the sugar next time (as the jam is already sweet).
And the cookies taste better the next day. Yummylicious...nothing can beat pineapple tart.

Easy Brownies

This is very sinful. It's not sin in a sense of -sin-. But, this is full of chocolate. Very chocolatey. Hmmm....the chocoholic in me.

My kids just love this brownies. They lick the saucepan. (By the way, this is a very easy recipe, can complete preparing it in about 10minutes. And bake it for another 25minutes.). Everything is made inside a saucepan.

I found the recipe in allrecipes.com, but I've made some alterations here and there.( the initial recipe is tooo sweet).

It's not the kind of melt-in the-mouth brownies,nor a cakey brownies. Well, may be something in between. Anyway, if you are really into the melt-in-mouth brownies, then this is not it.(may be I post the recipe for that some time later).

• 1/2 cup butter
  
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Frosting:

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2cup confectioners' sugar

#

1. Preheat oven to 175 degrees C. Grease and flour an 7 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25.
   
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar in another saucepan. Melt. Frost brownies while they are still warm.

p/s u can add come nuts.

and I always prefer cakes/brownies using cooking chocolate rather than cocoa powder...

Durian Cupcakes

I was back in Ipoh by Saturday afternoon.
What a relief to get back home. Home sweet home.
And by late afternoon, my parents arrived, bringing...more durians.

I bake some durian cupcakes late last night, and even managed to make some simple decoration early this morning.

Here's the recipe:

1/2 cup durian pulp
1/4 cup fresh milk
-blend this together

1 cup butter
1 1/4 cup sugar ( I cut down the sugar to 3/4 cup since the durian is already sweet)
5 eggs

2 cups all-purpose flour
1/2 cup custard powder
1/2 tsp baking powder
1/4 tsp sodium bicarbonate
-sift dry ingredients together

#
-Cream butter and sugar til light and fluffy.
-Add eggs one by one, beat well in between.
-Add in durian paste.
-Lastly, mix in the dry ingredients.
-Mix well.
-Spoon into individual cupcake case.
-Bake in preheated oven 175 degrees Celcius for 20minutes.

Oven - Plain Cupcakes

Yieehaa...bought myself a new oven. ( actually, it's my 'ever dearest' that bought it for me :))
This time I have a REAL oven. It's not that my last oven is not an oven, but, this time it's more real. What am I mumbling about..???
Well, may be because I am overly excited.
Let me tell you about my last oven. It's a very small convection oven, which my mother bought almost 25 years ago (my goodness...the oven is about my age ...hehhe, well may be I am a few years 'older' than it). After i got married, i kinda took the oven from her (since she always prefer to use the 'round' one). All this while, I've been doing all my baking with the oven. From cakes to cookies, breads, all kind of buns, and I even roast chicken in it. But, those who are familiar with ovens and cooking in general, would know that small oven always cause problems to its baking products, my cake always overbaked at the top, cookies were not evenly baked, etc. But I managed...
I've never asked my husband to buy things for me. Anyway, he must have thought that i need a new oven (after 6plus years of marriage :)) . He did all the 'choosing the right oven' thing. He went to lots of shops, read reviews, compared the function, etc.
To you dear..thank you very much...love you.

I haven't placed the oven inside its cabinet. Anyway, my hubby and the kids were really excited more than myself (it seems), and kept pressuring me to try baking with the new oven.
So, here's my first cupcakes. The texture really improves with the oven. So, who said baking is baking, doesn't matter what oven you are using???... It does matter.



Did you notice the texture? It's softer.
I've baked using this same recipe at least 10 times, but this times, it's the best. Well, may be it's pure luck, but I believe it's have something to do with the oven. :)

Plain Cupcake
* 3 cups sifted all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 3/4 cups granulated sugar (I used 1 cup)
* 4 eggs
* 1 teaspoons pure vanilla extract
* 1 cup milk

Preheat oven to 174 C. Line pan with baking cups.

Sift together flour, baking powder and salt; set aside.

Cream sugar and butter together until light and fluffy. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

Pour into prepared cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pans; cool completely.

Dark Chocolate Cake

I found this recipe sometimes ago. Anyway, i have been keeping it eversince, since I always prefer to bake chocolate cakes that uses cooking chocolate rather than cocoa powder.
Anyway, I forgot to buy a cooking chocolate during my last trip to the store, and I have this chocolate rush in me that can't wait, I tried this recipe instead.


INGREDIENTS

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with baking cups.
2. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture.
4. Spoon 2/3 full in individual baking cups.
5. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Not bad. Will make again.

Custard Cupcakes

I was told about this cake by a good friend -Ernie.
I was chatting with her at that time, and she told me she just bake a custard cake which is fluffy but yet buttery.
Anyway, she haven't given me the complete recipe. So, since I was eager to try out the recipe (and I still have my previous year stock of custard powder- not knowing what to do with it), i searched the recipe from the net.
I found one in a fotopages which I can't remember which. So, to the owner.....thanks for the recipe. If I ever found your site again, i'll thank you in person(cyberly) :)

Custard Cupcakes

1 cup butter
1 cup sugar
4 eggs
1 cup all purpose flour
1 cup custard powder
1 tsp baking powder
1 tsp soda bicarbonate
1 tsp vanilla essence

#
-beat butter and sugar until fluffy
-beat in eggs one by one.
-add dry ingredients that have been sifted together
-mix in vanilla essence
-scoop into prepared muffin tin
-bake 20-25minutes in a preheated oven 175 degrees C.

makes 12 cupcakes

Kuih Ketayap

We had this for tea yesterday.
Anyway, anyone have any idea where the name 'ketayap' come from?
Actually I planned to make 'hot cross bun'. I asked my son, what he wanted for tea. between hot cross bun and kuih ketayap, he chooses ketayap. (:)))

Inti:
1/2 bj kelapa parut
1 keping manisan
1/2 cawan air
gula merah secukup rasa.
secubit garam
sehelai daun pandan
# masak air dan manisan sehingga larut, masukkan daun pandan supaya bau sedap. masukkan guka merah, rasa manis secukupnya. tambahkan secubit garam.
masukkan kelapa parut. kacau sehingga kering.
sejukkan

kulit:

1 cawan tepung gandum
1 1/2 cawan santan cair/ air
1 bj telur
secubit garam
air daun pandan/ pewarna hijau
# campurkan semua dalam mixer. pulse.

panaskan frying pan. sapu sedikit minyak. tuangkan sesenduk adunan kulit.
pusing2kan supaya dapat bentuk yg nipis.
selapas 1minit, angkat. letakkan inti di bahagian tepi dan memanjang.
gulungkan, lipat tepinya. gulung kemas2.

Curry Mee

My parents were here last two days. My father loves curry mee, especially home-cooked (by his only daughter- me of course :)).

I found the recipe in a magazine (Jelita- if I'm not mistaken), dated back in the 80's. My mum subscribed to a few women magazine, and she kept lots of cut-out recipes from those magazine. We've been making curry mee using this recipe since I was still in primary school.
Here's the recipe:


CURRY MEE

1kg yellow noodles (mee kuning) - blanch in hot water

1 kg shellfish (kerang-rebus ambil isi)
1/2 kg prawns (medium- shelled)
10-12 fish balls (cut in halves)
2 pieces fish cakes (sliced thinly)

3 garlic cloves
5 onions
1 inch ginger
1 inch galangal
-blend/pound (A)

3 tbsp chilli paste (cili boh)

4-5tbsp curry powder (preferably meat curry powder)-mix with some water to make a paste
2 lemongrass (smash with the back of knife)
1 cup thick coconut milk
3 cups water
2 tamarind slices (asam keping)
salt

#
-Heat 3 tbsp cooking oil in a pot.
-Saute the blended ingredients (A) until fragrance.
-Add in chilli n curry powder. Stir a minute.
-Add coconut milk, and water.
-Let boil.
-Add in shellfish, prawns, fish balls and fish cake.
-Season with salt.

Garnishing:

Bean sprouts
Sawi(cut into !inches)
- blanch in hot water

Boiled eggs
Puff tofu
Fried tofu
Sliced red chillies
Fried onions
Lime

White / Wholemeal Bread

I cooked fish curry for lunch. And every time we had curry for meal, my son have to have it with bread.
Being too lazy to make a trip to the nearest groceries store, so I baked one.
I got the recipe from some online recipe site, make some changes, and voila…bread for the family.
Even though the recipe said ‘white bread’, mine was brownish… ☺ ..I used whole meal bread flour instead of the regular high-protein flour…. Need me to remind us all of the 2007 resolution??-eat healthily, add more fiber in our diet. ☺
I halved the recipe, baked only one loaf.

White Bread

INGREDIENTS

* 2 cups warm water (45 degrees C)
* 1/4 cup white sugar
* 1 1/2 tablespoons active dry yeast
* 1 1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour

DIRECTIONS

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (about 10minutes)
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 175 degrees C for 30 minutes.