Thursday, February 28, 2013
BROWNIES
This simple brownies recipe is worth to try .
1/2 cup butter melted (113g)
1 tsp vanilla
1/2 cup flour*
1/4 tsp baking pwd
1/2 cup chop nut*
1 cup sugar (200g)
2 egg
1/3 cup cocoa pwd*
1/4 tsp salt
* I use tea cup
METHOD
1. Heat oven 350F, grease 9 " pan.
2. Stir in butter, sugar and vanilla .
3. Add eggs put in flour, baking pwd and cocoa pwd, salt and gradually stir in nut.
4. Spread in pan and bake for 20-25 min.
RAINBOW JELLY
My children are coming home today so I decided to make this jelly. It is suppose to look like rainbow but mine is no way near but at least I made the afford to try ...
RAINBOW JELLY
A
10 g jelly strip
1200 ml water
200 g sugar
food colouring -red,blue.green
B
10 g jelly strip
400 ml coconut milk
800 ml water
half t/s salt
200g sugar
METHOD
1. Boil jelly with the water until it is totally dissolved.
2. Then put in the sugar .This is for ingredient A .Do not put the colouring yet .
3. In another burner, boil the jelly of ingredent B with the water until it dissolved put in sugar, coconut milk and salt.
4.put 250ml of liquid B in a pan and wait until it is harden ,this will take a while. remember while doing this
the 2 pot of A and B is in low fire .
5. Take out 250 ml of A and put red colour and pour it to the pan . If your jelly is not harden enough the 2 colour will mix up .
6. Continue doing this with the layer of B and A (with the colour of your choice).
RAINBOW JELLY
A
10 g jelly strip
1200 ml water
200 g sugar
food colouring -red,blue.green
B
10 g jelly strip
400 ml coconut milk
800 ml water
half t/s salt
200g sugar
METHOD
1. Boil jelly with the water until it is totally dissolved.
2. Then put in the sugar .This is for ingredient A .Do not put the colouring yet .
3. In another burner, boil the jelly of ingredent B with the water until it dissolved put in sugar, coconut milk and salt.
4.put 250ml of liquid B in a pan and wait until it is harden ,this will take a while. remember while doing this
the 2 pot of A and B is in low fire .
5. Take out 250 ml of A and put red colour and pour it to the pan . If your jelly is not harden enough the 2 colour will mix up .
6. Continue doing this with the layer of B and A (with the colour of your choice).
Tuesday, February 5, 2013
FRIED MEE HOON
Think of something simple and easy to cook for your family why not try out this recipe .
INGREDIENT
300g mee hoon
4 cloves garlic (crushed)
125g beansprouts
1 tbsp pounded chillies
90g prawn-shelled
salt
fried onion,fresh chillies, fresh spring onion for ganishing
METHOD
1. Boil the mee hoon until it is soft. Then drain well.
2. Heat 5 tbsp oil in a wok and fry the crush garlic and then put the chillies . fry for about 2 min then put in the prawn.
3. Lastly put in the mee hoon and mix well. serve with fried onion and spring onion.
INGREDIENT
300g mee hoon
4 cloves garlic (crushed)
125g beansprouts
1 tbsp pounded chillies
90g prawn-shelled
salt
fried onion,fresh chillies, fresh spring onion for ganishing
METHOD
1. Boil the mee hoon until it is soft. Then drain well.
2. Heat 5 tbsp oil in a wok and fry the crush garlic and then put the chillies . fry for about 2 min then put in the prawn.
3. Lastly put in the mee hoon and mix well. serve with fried onion and spring onion.
Tuesday, December 18, 2012
Briyani rice -pulao
This simple yet special pulao rice is best serve when you don't have much time to cook for your quest.
Ingredients
10 cups of water
2 cups basmati rice
6 tbsp ghee
2 tsp salt
3 cardamom
1 tsp black pepper
1 cinnamon
1 bay leaf
3 cloves
yellow food colouring
a handful chopped fresh coriander
a handful fried onion
a handful processed peas and cashew nuts (fried in ghee)
1. wash the basmati rice and soak for a couple of hours.
2 Heat ghee in a pot and add the bay leaf, cloves, cardamom,black pepper and fry for another 2 min.
3.Put water , salt and let it boil.
4.Once boiling add in the rice and put medium heat . Please don't attempt to leave the
kitchen , you have to watch over the rice and to know if it is cooked just take one grain and bite it ,if it is tender you rice is cook .
5. close the lid and drain the water .
6. take one bowl put a few drop of food colouring and put ( 6 tbsp cooked rice) mix well .
7. In the rice pot , sprinkle the coriander, fried onion,peas and cahew nut and the coloured rice .
Ingredients
10 cups of water
2 cups basmati rice
6 tbsp ghee
2 tsp salt
3 cardamom
1 tsp black pepper
1 cinnamon
1 bay leaf
3 cloves
yellow food colouring
a handful chopped fresh coriander
a handful fried onion
a handful processed peas and cashew nuts (fried in ghee)
1. wash the basmati rice and soak for a couple of hours.
2 Heat ghee in a pot and add the bay leaf, cloves, cardamom,black pepper and fry for another 2 min.
3.Put water , salt and let it boil.
4.Once boiling add in the rice and put medium heat . Please don't attempt to leave the
kitchen , you have to watch over the rice and to know if it is cooked just take one grain and bite it ,if it is tender you rice is cook .
5. close the lid and drain the water .
6. take one bowl put a few drop of food colouring and put ( 6 tbsp cooked rice) mix well .
7. In the rice pot , sprinkle the coriander, fried onion,peas and cahew nut and the coloured rice .
Monday, December 17, 2012
TRIP TO BALI
During school holiday we spend 5 days in the beautiful island of Bali. We stayed in HardRock hotel Kuta Beach .
Monday, August 20, 2012
MUTTON CURRY
Today is the first of Syawal (muslim calender) where by all muslims all over the world celebrate eid after one month of fasting.In Malaysia the children will be given money in an envelope that we call 'duit raya'.
As for this year each of my children got $190 from their aunties and uncles .
Today recipe is mutton curry that I cooked during Eid .
INGREDIENT
3 kilo mutton
10 onions (fried)
3 sp garlic paste
3 sp ginger paste
3 sp chilli paste
6 sp coriander powder
2 sp curry powder
1 sp black pepper powder
2 ' cinnamon
6 cloves
6 cardamon
3 stalk curry leaves
3 black cardamon
6 tomatoes
METHOD
heat oil in pressure cooker and fry the curry leaves,cinnamon,cloves and the ginger and garlic paste. Add in the coriander,curry,chilli and black pepper powder and fry for about 20 min or until oil separated.
Add in the mutton and fried onion and tomatoes and close the lid. let it cook for 30 min.(depending on the size of the mutton pieces) .
Once done garnish with coriander leaves.
As for this year each of my children got $190 from their aunties and uncles .
Today recipe is mutton curry that I cooked during Eid .
INGREDIENT
3 kilo mutton
10 onions (fried)
3 sp garlic paste
3 sp ginger paste
3 sp chilli paste
6 sp coriander powder
2 sp curry powder
1 sp black pepper powder
2 ' cinnamon
6 cloves
6 cardamon
3 stalk curry leaves
3 black cardamon
6 tomatoes
METHOD
heat oil in pressure cooker and fry the curry leaves,cinnamon,cloves and the ginger and garlic paste. Add in the coriander,curry,chilli and black pepper powder and fry for about 20 min or until oil separated.
Add in the mutton and fried onion and tomatoes and close the lid. let it cook for 30 min.(depending on the size of the mutton pieces) .
Once done garnish with coriander leaves.
Monday, August 13, 2012
A TRIP TO PERHENTIAN ISLAND
During recent school holiday my family and I went on a nice vacation to Perhentian island .
It is located in the east coast of Malaysia . The journey from Taiping took a good 5 hours .
The breathtaking scenery is spectacular.
.
It is located in the east coast of Malaysia . The journey from Taiping took a good 5 hours .
The breathtaking scenery is spectacular.
.
This nice bread pudding is so easy to make and loves by my children
BREAD PUDDING
6 slice bread (cut in 2 triangle)- deep fry in oil
600 ml milk
6 tbsp sugar( according to your taste , I like it super sweet)
2 cardamon
METHOD
In a pan ,boil the milk and stir in sugar, put in the cardamon.
once boiled put in the fried bread and put off the fire . Let the bread soak up the milk.
Keep in the fridge until time to eat .
6 slice bread (cut in 2 triangle)- deep fry in oil
600 ml milk
6 tbsp sugar( according to your taste , I like it super sweet)
2 cardamon
METHOD
In a pan ,boil the milk and stir in sugar, put in the cardamon.
once boiled put in the fried bread and put off the fire . Let the bread soak up the milk.
Keep in the fridge until time to eat .
This delicious chicken curry is nice serve with puri.
CHICKEN CURRY
1 onion slice
4 garlic pounded
1" ginger pounder
1 tomato cubed
2 potatoes skinned and quartered
1 cup coconut milk
1" cinnamon stick
3 cloves
2 cardamons
3 tbsp curry powder
1/2 chicken cut into bite size
METHOD
Heat up 4 tbsp oil in a pan put in the cardamon,cloves,cinnamon,put in onion and fry until brown and put in garlic and ginger paste.
Now put in the curry powder and fry until fragrant. Mix in Chicken and potatoes.Once the potatoes soft put in tomatoes and coconut milk . Cook until chicken is done (it will take about 1/2 hour).
1 onion slice
4 garlic pounded
1" ginger pounder
1 tomato cubed
2 potatoes skinned and quartered
1 cup coconut milk
1" cinnamon stick
3 cloves
2 cardamons
3 tbsp curry powder
1/2 chicken cut into bite size
METHOD
Heat up 4 tbsp oil in a pan put in the cardamon,cloves,cinnamon,put in onion and fry until brown and put in garlic and ginger paste.
Now put in the curry powder and fry until fragrant. Mix in Chicken and potatoes.Once the potatoes soft put in tomatoes and coconut milk . Cook until chicken is done (it will take about 1/2 hour).
Thursday, August 9, 2012
ROTI PURI
INGREDIENT
600 g flour
1-2 cups water(depend till you get the right consistency)
1 tbsp ghee
3 tbsp margarine
pinch of salt
oil for deep fry
METHOD
Mix the flour ,ghee and margarine until it assemble bread crumb.
Stir the salt and water and pour in slowly bit by bit.
knead the dough well until it soft and not sticky.
Heat the oil in a wok . While waiting for the oil to heat up ,break off pingpong
ball size pieces,sprinkle dry flour on the table and roll out the dough into thin rounds.
Fry the puri until it puffs up and turn over and remove when it is browned and
repeat with the other pieces.
600 g flour
1-2 cups water(depend till you get the right consistency)
1 tbsp ghee
3 tbsp margarine
pinch of salt
oil for deep fry
METHOD
Mix the flour ,ghee and margarine until it assemble bread crumb.
Stir the salt and water and pour in slowly bit by bit.
knead the dough well until it soft and not sticky.
Heat the oil in a wok . While waiting for the oil to heat up ,break off pingpong
ball size pieces,sprinkle dry flour on the table and roll out the dough into thin rounds.
Fry the puri until it puffs up and turn over and remove when it is browned and
repeat with the other pieces.
Tuesday, July 31, 2012
CHICKEN RICE
For the rice:
2 cup brasmati rice
3 cup chicken stock
2 pandan leaves
salt
1 '' ginger
margarine
Method
heat some margarine in the rice cooker , coated the rice with it and pour in the chicken stock ,salt
pandan leaves and ginger.
For the Chicken
1 chicken
vinegar
honey
black soya sauce
oyster sos
5 spice powder
Method
Mix all the above ingredient and marinate the chicken with it for about 1/2 hour.
Then deep fried the chicken.
For the sup
Saute slice shallot and garlic, put in water,salt and chicken bone .Boil for about 1 hour.
Once done discard the bone and garnish with fried onion and
For Chilli sos
500g red chilli
100g ginger
15 garlic
sugar,vinegar and salt
Blend all the ingredient .
2 cup brasmati rice
3 cup chicken stock
2 pandan leaves
salt
1 '' ginger
margarine
Method
heat some margarine in the rice cooker , coated the rice with it and pour in the chicken stock ,salt
pandan leaves and ginger.
For the Chicken
1 chicken
vinegar
honey
black soya sauce
oyster sos
5 spice powder
Method
Mix all the above ingredient and marinate the chicken with it for about 1/2 hour.
Then deep fried the chicken.
For the sup
Saute slice shallot and garlic, put in water,salt and chicken bone .Boil for about 1 hour.
Once done discard the bone and garnish with fried onion and
For Chilli sos
500g red chilli
100g ginger
15 garlic
sugar,vinegar and salt
Blend all the ingredient .
Monday, July 30, 2012
A few word from the bottom of my heart....
Hei everyone,
Today is the 11 days of fasting for us as a muslim . We fast for one month in the month of ramadhan.Early in the morning at 5 a.m I woke my children up to eat and I'm so proud that my 7 year old daughter did not make any fuss of getting up so early in the morning and so far she managed to fast the whole day ,so her daddy would give her $1 a day for every day she fast.
Today is the 11 days of fasting for us as a muslim . We fast for one month in the month of ramadhan.Early in the morning at 5 a.m I woke my children up to eat and I'm so proud that my 7 year old daughter did not make any fuss of getting up so early in the morning and so far she managed to fast the whole day ,so her daddy would give her $1 a day for every day she fast.
Saturday, June 12, 2010
yummy caramel pudding
ingredients
2 cups of evaporate milk
half cup water
4 eggs
5 tbspoons sugar
1tspoon vanilla essence
For the caramel ( 1 cup of sugar with half cup of water)
Step
1 Place the sugar in heavy based pan heat until sugar dissolved and turn pale golden pour the water .Transfer to souffle dish
2 Whisk the eggs until frothy.Keep a side .
3 Add the milk and sugar ,heat the mixture until sugar dissolve .make sure it is not boiling .
4 Pour the mixture to the eggs then stir in the vanilla essence.
5 Pour the custard over the top of the caramel.
6 Stim the custard for half an hour .
7 Loosen the custard with a knife place the dish upside down on top of the souffle dish and invert
2 cups of evaporate milk
half cup water
4 eggs
5 tbspoons sugar
1tspoon vanilla essence
For the caramel ( 1 cup of sugar with half cup of water)
Step
1 Place the sugar in heavy based pan heat until sugar dissolved and turn pale golden pour the water .Transfer to souffle dish
2 Whisk the eggs until frothy.Keep a side .
3 Add the milk and sugar ,heat the mixture until sugar dissolve .make sure it is not boiling .
4 Pour the mixture to the eggs then stir in the vanilla essence.
5 Pour the custard over the top of the caramel.
6 Stim the custard for half an hour .
7 Loosen the custard with a knife place the dish upside down on top of the souffle dish and invert
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