tag:blogger.com,1999:blog-14915631529749839212024-03-19T17:55:48.687+08:00Cuisine DepotTikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1491563152974983921.post-32468473476060154922010-06-18T22:40:00.004+08:002010-07-30T07:51:11.728+08:00Bihun Sup Utara/Bihun Sup Kedah (Northern Malaysia Rice Noodle Soup Tika's Touch)<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH5AjqDZ8TV-fzgoYkllDsOfW5eCkmf-_jz50yTBIikfC-gvgX0PY2JRAkW67QP8IWfz-S9rZnJwXqTjnCvM7MWuqiGG_iD9dCB9FENyW8n2ghHgtSOujQMdscCoaYMOW6F85GGBnof7s9/s1600/IMG_8032a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH5AjqDZ8TV-fzgoYkllDsOfW5eCkmf-_jz50yTBIikfC-gvgX0PY2JRAkW67QP8IWfz-S9rZnJwXqTjnCvM7MWuqiGG_iD9dCB9FENyW8n2ghHgtSOujQMdscCoaYMOW6F85GGBnof7s9/s320/IMG_8032a.JPG" width="320" /></a></div><span style="color: black;">Bihun Sup Utara/Bihun Sup Kedah (Northern Malaysia Rice Noodle Soup Tika's Touch)</span></div><div style="text-align: center;"><span style="color: black;"></span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><strong>Serving:</strong> 2-3 person</span></div><div style="text-align: center;"><span style="color: black;"><strong>Duration:</strong> 20 minutes</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><strong>Ingredients:</strong></span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;">Bihun/Rice Noodle</span><br />
<span style="color: black;">1/2 tbsp Turmeric Powder<br />
<br />
1 Sup Bunjut Adabi</span></div><div style="text-align: center;"><span style="color: black;">1 clove of Garlic (sliced)</span><br />
<span style="color: black;">1-2 Onion (sliced)</span></div><div style="text-align: center;"><span style="color: black;">1/2 tbsp Ground Black Pepper</span><br />
<span style="color: black;">Some chicken (Cut into small pieces)</span><br />
<span style="color: black;">Water</span><br />
<span style="color: black;">Sugar and Salt to taste<br />
<br />
6-7 Dried Chilies<br />
1 Big Onion<br />
2-3 clove of Garlic<br />
1 tbsb Tamarind Paste (use the juice only)<br />
Sugar and Salt to taste<br />
Cooking Oil</span></div><div style="text-align: center;"><span style="color: black;">Bean Sproud (Boiled)<br />
1 Red Chili (sliced)<br />
Spring Onion (sliced)<br />
Lime</span><br />
<span style="color: black;">Radish</span></div><div style="text-align: center;"><span style="color: black;">Fried Shallot</span></div><br />
<span style="color: black;">For the rice noodle.</span><br />
<ol><li><span style="color: black;">Boil rice noodle together with Turmeric powder.</span></li>
<li><span style="color: black;">Once the noodle get tender, remove from the water.</span></li>
</ol><span style="color: black;">Fot the soup.</span><br />
<ol><li><span style="color: black;">Boil water together with Sup Bunjut Adabi, Garlic, Onion, Ground Black Pepper and chicken.</span></li>
<li><span style="color: black;">Add up sugar and salt to taste.</span></li>
</ol><span style="color: black;">For the chili paste.</span><br />
<ol><li><span style="color: black;">Blend dried chilies, onion, garlic, tamarind paste, sugar & salt all together.</span></li>
<li><span style="color: black;">Put some oil in a pan until it's hot.</span></li>
<li><span style="color: black;">Add in all the grinded ingredients and cooked well.</span></li>
</ol><span style="color: black;">Before eating the rice noodle with the soup, you may add some bean sproud, red chillies. chili paste, spring onion, lime, radish and fried shallot. Enjoy!</span><br />
<br />
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<a href="http://www.foodista.com/food/Y47QR5R8/rice-noodles" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #f0b13b; border-bottom: #ffad00 5px solid; border-left: #ffad00 5px solid; border-right: #ffad00 5px solid; border-top: #ffad00 5px solid; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Rice Noodles on Foodista"><img alt="Rice Noodles on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Rice Noodles<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_Y47QR5R8_AAAAAAAA" style="display: none;" /></a>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-79206221004875829492009-06-15T10:45:00.010+08:002009-06-15T11:48:17.016+08:00Bread Raisin Cinnamon Pudding<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dxM3HSqpGS_Td19A3f7mrYBGcHmLbv6ysS8X0Z19Bp_buwcMUPCIdqGM-p-rdkykMSQAd-IAb0tE8vUjMYrcUG330_pb_kyPKclZroT1qPvv74D4KlWY5LAtV-N84yDJ8u08p7OTQMcA/s1600-h/bread+raisin+cinnamon+pudding.jpg"><img id="BLOGGER_PHOTO_ID_5347389711877262738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dxM3HSqpGS_Td19A3f7mrYBGcHmLbv6ysS8X0Z19Bp_buwcMUPCIdqGM-p-rdkykMSQAd-IAb0tE8vUjMYrcUG330_pb_kyPKclZroT1qPvv74D4KlWY5LAtV-N84yDJ8u08p7OTQMcA/s320/bread+raisin+cinnamon+pudding.jpg" border="0" /></a><span style="color:#000000;"><strong> Bread Raisin Cinnamon Pudding</strong><br /></span><div align="justify"><br /></div><p align="justify"><span style="color:#000000;">Last Mother's Day I baked special Bread Pudding for my mother in-law. I made the taste richer with cinnamon and raisin. The fresh smell out of the oven was incredible!</span></p><span style="color:#000000;"><strong>Serving:</strong> 7-8<br /><strong>Duration:</strong> 45-60 minutes<br /><br /><strong>Ingredients:</strong></span><br /><br /><div align="center"><span style="color:#000000;">2 cups of fresh milk<br />1/4 cup butter<br />2/3 cup sugar (white or brown, depending on taste preference)<br />3 cups bread, torn into small pieces (french bread works best)<br />3 tbsp Raisins<br />1 Cinnamon (grind)<br /></div></span><ol><li><p align="left"><span style="color:#000000;">Mix the bread with fresh milk in a bowl.</p><div align="left"><img id="BLOGGER_PHOTO_ID_5347391223748945426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLodo2-9afpJGIRuQYCYPcKjeVkINfcWibpc8gfm5pHenOEc1jOUHxC6Qw0-gf0CGarbJ1GnUvKnli0U7L0Csmdc8daIvSCiSIqxDYVPw_W9VHHzHGrg0MCzD0O0BkDVqKEL-wychPotXm/s320/mix+ingredients+for+bread+raisin+cinnamon+pudding.jpg" border="0" /></span></div></li><p align="left"></p><li><div align="left"><span style="color:#000000;">Add in sugar, raisins and cinnamon, then stir gently.<br /></span><span style="color:#000000;"><br /></span></div></li><p align="left"><img id="BLOGGER_PHOTO_ID_5347392333439766882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyxaZRGvQPEUvjJ6As11CiNteuUT-Hl7O2kq-5EPRzuRRUmDUhaVs06M9c5PwdkTGv3hsidnEfUg7bahcBMv0Rod806-SSidUvGul1LzLZUjHQookTLkwtZG-8zYJQEd7AjrnQQHmyTXG/s320/butter+greased+loaf+tin.jpg" border="0" /></p><li><div align="left"><span style="color:#000000;">Pour the mixture into butter greased loaf tin (pan)<br /><br /><img id="BLOGGER_PHOTO_ID_5347393330230995874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkcL61VxH_7DM3sv02G1VejD65DqcuwzBELFFYTy6DoKRRNnWXsweTwb7r4Q-sUSwdsyohySqdmYDCV3NLRmlR4ZB8KJe7U_3bO6ulL2L2eqEyyDZkW21weBJCHYxb3_vJ4gHkYNPpbkq1/s320/before+baking+the+bread+raisin+cinnamon+pudding.jpg" border="0" /></span></div></li><p align="left"></p><li><div align="left"><span style="color:#000000;">Sprinkle chunks of butter on top of the mixture.</span></div></li><li><div align="left"><span style="color:#000000;">Preheat the oven to 170°C for a while, then bake for 45 - 60 minutes. </span><br /><br /><span style="color:#000000;"><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></span></div></li></ol></div>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-89574452659223742932009-04-20T15:19:00.005+08:002009-04-30T09:55:13.292+08:00Tip: Choosing Root Vegetables and Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbXkZACyrYzjH0_BsrmkCDNjabqaFE2PyRMg0MU38dL4jeuCAJSNCV8BYXBFHSoDfWFrjY3pnWi_SSnDmr5cVkTZ8v1t_uwQk_WFg6_1BOckmZZM28rGw1CIdM6fyUBd2ZFRvLQ-nEsxh/s1600-h/root+vegetables+and+potatoes.jpg"><img id="BLOGGER_PHOTO_ID_5326683396732074306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbXkZACyrYzjH0_BsrmkCDNjabqaFE2PyRMg0MU38dL4jeuCAJSNCV8BYXBFHSoDfWFrjY3pnWi_SSnDmr5cVkTZ8v1t_uwQk_WFg6_1BOckmZZM28rGw1CIdM6fyUBd2ZFRvLQ-nEsxh/s320/root+vegetables+and+potatoes.jpg" border="0" /></a><br /><p align="justify"><span style="color:#000000;">Grown underground, these vegetables are including Turnips, Carrots (Lobak Merah), Beetroot (Ubi Bit), Parsnips and many varieties of Potato (Ubi Kentang). They are good for roasting, boiling, steaming and also deep-frying.<br /><br />When choosing root vegetables and potatoes, pick the firm vegetables with unblemished skins. Avoid withered specimens and green-tinged potatoes or ones with shoots. Store them in a cool, dark place for up to 2 weeks. If you are going to cook them unpeeled, make sure to scrub them well.</span></p><br /><p><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></p>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-64043713913134107932009-04-06T11:08:00.012+08:002009-05-15T00:08:36.048+08:00Fried Fish in Salted Soya Bean Gravy<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPhuvQ0vUFj-2uRVCKgeEXxOYie7x9JAqp8GYxCit2Hc16bzAdHuvhcgKLKA0J-xWGcjvdtO7hmVQikI8dvSMXVaqosLnNl4fA6Ipr_yu09IhdlRpUkYYQ2-ktLXxYOlR7N1dAkrEA6bB/s1600-h/Ikan+Goreng+Masak+Taucu.jpg"><img id="BLOGGER_PHOTO_ID_5332327143127984610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPhuvQ0vUFj-2uRVCKgeEXxOYie7x9JAqp8GYxCit2Hc16bzAdHuvhcgKLKA0J-xWGcjvdtO7hmVQikI8dvSMXVaqosLnNl4fA6Ipr_yu09IhdlRpUkYYQ2-ktLXxYOlR7N1dAkrEA6bB/s320/Ikan+Goreng+Masak+Taucu.jpg" border="0" /></a> <strong><span style="color:#000000;">Fried Fish in Salted Soya Bean Gravy (Ikan Goreng Taucu) </span></strong></div><strong><br /><p align="justify"></strong><span style="color:#000000;">This is one of my hubby's favourite dishes. Personally hubby & I prefer a kind of sea-fish (Scomber spp.)/Ikan Kembung. Besides that you can use Spanish Mackerel (Scomberomorus spp.)/Ikan Tenggiri. Crisp deep fried fish will make the taste very appetizing!</span></p><p align="center"><span style="color:#000000;"><strong>Serving:</strong> 2-3 person<br /><strong>Duration:</strong> 30 minutes<br /><br /><strong>Ingredients:</strong><br /><br />4-5 Scomber spp./Ikan Kembung (to mix with Turmeric powder)<br />2 Onions (Sliced in round shape)<br />2-3 cloves of Garlic (Sliced)<br />1cm Ginger (Sliced)<br />1 tbsp of Soya Bean Gravy/Taucu<br />1 tbsb Tamarind Paste (use the juice only)<br />1 red Tomato (cut into 6 pieces)<br />1 red Chili (Sliced)<br />1 green Chili (Sliced)<br />1 cup of water (depends on your favour)</span></p><ol><li><span style="color:#000000;">Deep fried the fishes until crisp and put aside.</span></li><li><span style="color:#000000;">Heat up a little cooking oil.</span></li><li><span style="color:#000000;">Add in Garlic, Ginger, red Chili, green Chili and Onions until fragrant.</span></li><li><span style="color:#000000;">Add in Taucu, Tamarind juice, Tomato, water and sugar if you like until boiled.</span></li><li><span style="color:#000000;">Pour over the fishes and serve!</span></li></ol><p align="justify"><span style="color:#000000;"><span style="color:#ff0000;"><strong>TIP:</strong></span> <strong>Too much of Taucu can be very salty!</strong></span><span style="color:#000000;"><br /><br /></span><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></p>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com2tag:blogger.com,1999:blog-1491563152974983921.post-89400543335788840352009-04-06T02:03:00.006+08:002009-04-09T09:44:45.212+08:00Fried Lady's Finger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngMkev5Su0lVdktQjJ2WX7jAvQnMSePViT5jNksfBZl7aQdmxBCw9brDaIMKzba3s6btOokzOLyLx23NlOQx02T36Fhm9-wtz8Daniy5ed-8NE0eMwajQZWCBP1__LJtIGXY130caZ5BI/s1600-h/Bendi+Goreng+Belacan.jpg"><img id="BLOGGER_PHOTO_ID_5321271904416634978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngMkev5Su0lVdktQjJ2WX7jAvQnMSePViT5jNksfBZl7aQdmxBCw9brDaIMKzba3s6btOokzOLyLx23NlOQx02T36Fhm9-wtz8Daniy5ed-8NE0eMwajQZWCBP1__LJtIGXY130caZ5BI/s320/Bendi+Goreng+Belacan.jpg" border="0" /></a><br /><div align="center"><span style="color:#000000;"><strong>Fried Lady's Finger</strong><br /><br /><strong>Serving:</strong> 2-3 person<br /><strong>Duration:</strong> 15 minutes<br /><br /></span><span style="color:#000000;"><strong>Ingredients:<br /></strong><br />300g Lady's Fingers, (sliced)<br /></span><span style="color:#000000;">1 clove of Garlic (chopped)<br />1/2 tbsp toasted Belacan (paste of shrimps)<br />1 tbsp Soy Sauce<br />1 large Red Chili (sliced thinly with seeds removed)<br /></span><span style="color:#000000;">3 Tbsp Water<br />Sugar and Salt to taste</div></span><ol><li><span style="color:#000000;">Heat up oil in wok.</span></li><li><span style="color:#000000;">Add in Garlic, Belacan, Soy Sauce until fragrant.</span></li><li><span style="color:#000000;">Add in red Chili, Lady's Fingers and water, use high heat to stir fry until cooked.</span></li><li><span style="color:#000000;">Add Sugar and Salt to taste.</span></li><li><span style="color:#000000;"><span style="color:#000000;">Dish up and serve.<br /></span><br /><strong><span style="color:#ff0000;">TIP:</span> Don't cook the Lady's Fingers too long to avoid too much sticky juicy coming out!</strong></span><br /></li></ol><p><span style="color:#000000;"><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></span></p>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-83904123862230054192009-03-16T21:43:00.009+08:002009-05-19T09:52:44.058+08:00Traditional Irish Mash Potato<div align="center"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5313781119817627810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6PT14qEqkRAR6EnDtVbxZqGNHfB9ZSs4AabK59UVfxyuncAfr-cl_zjD8LxAqyrAtszlbMKSw0JLwYY1l9wOmS00Ptet8noMmqNEDsdMRgOO-Qaw2NqfCHT8UKEZ1f0aG16OgqHLEF55/s320/mash+potato.jpg" border="0" /><strong>Traditional Irish Mash Potato</strong></span></div><span style="color:#000000;"><div align="justify"><br />It is enriched with a wickedly indulgent amount of butter! To make it more indulgence, replace 60ml/4 tbsp of the milk with buttermilk. Best serve as an accompaniment to beef or lamb stew. The dish is very light and fluffy, which is great to create fabulous, mouthwatering result for children especially.<br /></div></span><br /><div align="center"><span style="color:#000000;"><strong>Serving:</strong> 3-4 person</span></div><div align="center"><span style="color:#000000;"><strong>Duration:</strong> 45 minutes<br /><br /><strong>Ingredients:</strong></span></div><br /><p align="center"><span style="color:#000000;">1kg potatoes (cut into chunks)<br />300ml milk<br />1 bunch spring onions (thinly sliced, plus extra to garnish)<br />115g or 1/2 cup salted butter<br />some salt<br />ground black pepper</span></p><br /><p><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5313780890060423218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1SYQxkWX2tdDkn3uPMGQ-3bdEOchM5AfDNmhyphenhyphenV2I4BZV_U50U9fCX7glIlrrHiBmTTIYmXl4XwGjwJ0FqdY1o4SwQUzI-bF7bTh3wuS7ks72ww3QaDj9j9R-SsMgRQv1mBgblZS_YYNB/s320/boiling+potatoes.jpg" border="0" /></span></p><ol><li><span style="color:#000000;">Boil the potatoes in lightly salted water for 20-25 minutes, or until they are tender.</span></li><li><span style="color:#000000;">Drain and mash the potatoes with a fork until smooth.<br /><br /><img id="BLOGGER_PHOTO_ID_5313781238322714034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAUi7pw64MMTpsyo1LTJ9C_y8my_WpWW6Xo1PWE49TE6uCfq2NVYCRXBUi0Pz__epAZYDc3BYle8IuFfCF6ldzG_dnsIKXUIk0yuM-5c89FNrqGh1WAdgbxjlSGkUYZ-xtfgUYYP3s2Vb/s320/scallions,+butter+and+milk.jpg" border="0" /></span></li><br /><li><span style="color:#000000;">Mix the milk, spring onions and half the butter in a small pan and set over a low heat until just simmering.</span></li><li><span style="color:#000000;">Cook for 2-3 minutes, until the butter has melted and the spring onions have softened.</span></li><li><span style="color:#000000;">Beat the milk mixture into the mashed potato using a wooden spoon until it is light and fluffy.</span></li><li><span style="color:#000000;">Reheat gently and add ground black pepper for seasoning.</span></li><li><span style="color:#000000;">Turn the potato into a warmed serving dish and make a well in the centre to place the remaining butter in the well and let it melt.</span></li><li><span style="color:#000000;">Sprinkle with extra spring onion and serve immediately.<br /><br /></span><span style="color:#000000;"><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></span><br /><a title="Mashed Potatoes on Foodista" href="http://www.foodista.com/recipe/LDRYJWTB/mashed-potatoes"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; WIDTH: 100px; BORDER-BOTTOM: medium none; HEIGHT: 22px" alt="Mashed Potatoes on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_QD2XLLKN" /></a><br /></li></ol>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com2tag:blogger.com,1999:blog-1491563152974983921.post-29166216126324476722009-03-10T21:30:00.012+08:002009-04-06T02:03:48.675+08:00Sambal Udang Petai (Chili Prawn with Stink Beans)<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4kmffL726tk_XRQM0OErcCgDRBilLujivuOrB1h49WcmNUEwufIM4O_NPl8Rns9JAlTWZwEobDdm70R9FAwDF6rqn1Di53NPmF-pdWtzFhL5JPe9A5GNn2syWRnrBdUGK4bA27_d_BE-/s1600-h/Sambal+Udang+Petai.jpg"><img id="BLOGGER_PHOTO_ID_5311551349676490530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4kmffL726tk_XRQM0OErcCgDRBilLujivuOrB1h49WcmNUEwufIM4O_NPl8Rns9JAlTWZwEobDdm70R9FAwDF6rqn1Di53NPmF-pdWtzFhL5JPe9A5GNn2syWRnrBdUGK4bA27_d_BE-/s320/Sambal+Udang+Petai.jpg" border="0" /></a></div><div align="center"><strong><span style="color:#000000;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sambal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Udang</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Petai</span><br /></span></strong></div><br /><div align="justify"><span style="color:#000000;">This delicious <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sambal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Udang</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Petai</span> is my family signature dish. I get the recipe from <span class="blsp-spelling-error" id="SPELLING_ERROR_6">mak</span> (my mom) and also mama (my mother in-law). According to hubby with my touch the taste is greater!!! ;) <span class="blsp-spelling-error" id="SPELLING_ERROR_7">hehe</span>..</span> </div><div align="justify"></div><br /><p align="center"><span style="color:#000000;"><strong>Serving</strong>: 7-8<br /><strong>Duration</strong>: 30 minutes<br /><br /></span><span style="color:#000000;"><strong>Ingredients:<br /><br /></strong>250g <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Petai</span>/Stink Beans (Cut in half, rinse well and drain)<br />500g Prawns<br />7-8 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">tbsb</span> of Chili <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Boh</span> (Chili Paste)<br />250ml Coconut Milk<br />6 Shallots<br />3 cloves of Garlic (grind together with shallots)<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">tbsb</span> Tamarind Paste (use the juice only)<br />Salt<br />Sugar</span></p><ol><li><span style="color:#000000;">Heat up a pan, add oil, fry the ground shallots & garlic till fragrant.</span></li><li><span style="color:#000000;">Add in Chili <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Boh</span> and cook it until quite toasted and oil starts to ooze, about 8-10 minutes.</span></li><li><span style="color:#000000;">Add in Tamarind Paste, salt & sugar.</span></li><li><span style="color:#000000;">Add in Coconut Milk and stir about 5 minutes.</span></li><li><span style="color:#000000;">Put in <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Petai</span> for about 2-3 minutes.</span></li><li><span style="color:#000000;">Lastly put in prawns for few seconds only or until the tail become crooked.</span><br /><br /><strong><span style="color:#ff0000;">TIP: </span><span style="color:#000000;">Don't overcook prawn as it will become hard!</span></strong><br /></li></ol><p align="justify"><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></p>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-28255604644908737742009-02-14T17:33:00.006+08:002009-03-24T14:33:51.953+08:00Simple Bread Pudding<div style="COLOR: rgb(0,0,0); TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcTOwZJCmpiYBVtEWszyujVx5Q_MIRJQ9GP7mQ1Hb_jrJn_DGvwHkkNA91PfCYg2TuDze8SwOCYNv2k3O6cY0u1zJMisgrjn3Ak8XlfBwBKlq5-bq9DZmQP_ClrL9xJDW2rhMofsG2VUN/s1600-h/bread+pudding+after+baked.jpg"><img id="BLOGGER_PHOTO_ID_5302584093252037058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcTOwZJCmpiYBVtEWszyujVx5Q_MIRJQ9GP7mQ1Hb_jrJn_DGvwHkkNA91PfCYg2TuDze8SwOCYNv2k3O6cY0u1zJMisgrjn3Ak8XlfBwBKlq5-bq9DZmQP_ClrL9xJDW2rhMofsG2VUN/s320/bread+pudding+after+baked.jpg" border="0" /></a><strong>Simple Bread Pudding</strong><br /><br /><div style="TEXT-ALIGN: justify">It is definitely a comfort food, and can be made richer with cinnamon sauce or caramel sauce. For a delicious change of pace, you can also add in raisins or berries. This one that I made is a fairly basic <strong style="FONT-WEIGHT: normal">bread pudding recipe</strong>, but it is truly the soul satisfying treat that most people crave.<br /><br /><div style="TEXT-ALIGN: center"><strong>Serving:</strong> 7-8<br /><strong>Duration:</strong> 45-60 minutes<br /></div></div><br /><strong>Ingredients:<br /></strong><br /></div><div style="COLOR: rgb(0,0,0); TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM__EAgCISx7auZdI3-gr7fSGztz_SL535I0QuIMjZem88jjEeXzi7wAbkRGrNVYBBA2G9ZLL5JPVBl-iEq7FlkRUOV1xMJVu4aQm2pUxmJlR1P2LZ97wUgQSLa9tHuA9RJ7Mvb4FWs9eX/s1600-h/ingredient+bread+pudding.jpg"><img id="BLOGGER_PHOTO_ID_5302591227642665026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM__EAgCISx7auZdI3-gr7fSGztz_SL535I0QuIMjZem88jjEeXzi7wAbkRGrNVYBBA2G9ZLL5JPVBl-iEq7FlkRUOV1xMJVu4aQm2pUxmJlR1P2LZ97wUgQSLa9tHuA9RJ7Mvb4FWs9eX/s320/ingredient+bread+pudding.jpg" border="0" /></a>2 cups of fresh milk<br />1/4 cup butter<br />2/3 cup sugar (white or brown, depending on taste preference)<br />3 cups bread, torn into small pieces (french bread works best)<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="COLOR: rgb(0,0,0)" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLCszx5MSSBy8S627YE2Xv_yOr0lvSSZ4JtP6hKZFuKkn2lIEgw_hhntuR4rq6wUnBt1eg2m5kr_YdnivKSzafzorGJRbjZsLxJBcqZJnAKcgTO1nLOEUCZuClB8XejTL17eYBnCm__LF/s1600-h/bread+pudding+before+bake.jpg"></a><ol style="COLOR: rgb(0,0,0)"><li>Mix the bread with fresh milk in a bowl.</li><li>Add in sugar and stir gently.</li><li>Pour the mixture into butter greased loaf tin (pan)</li><li>Sprinkle chunks of butter on top of the mixture.</li><li>Preheat the oven to 170°C<span style="FONT-STYLE: italic"></span> for a while, then bake for 45 - 60 minutes.<br /></li></ol><p style="COLOR: rgb(0,0,0); TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLCszx5MSSBy8S627YE2Xv_yOr0lvSSZ4JtP6hKZFuKkn2lIEgw_hhntuR4rq6wUnBt1eg2m5kr_YdnivKSzafzorGJRbjZsLxJBcqZJnAKcgTO1nLOEUCZuClB8XejTL17eYBnCm__LF/s1600-h/bread+pudding+before+bake.jpg"><img id="BLOGGER_PHOTO_ID_5302584238504187906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLCszx5MSSBy8S627YE2Xv_yOr0lvSSZ4JtP6hKZFuKkn2lIEgw_hhntuR4rq6wUnBt1eg2m5kr_YdnivKSzafzorGJRbjZsLxJBcqZJnAKcgTO1nLOEUCZuClB8XejTL17eYBnCm__LF/s320/bread+pudding+before+bake.jpg" border="0" /></a>Ready to bake!<br /></p><p style="COLOR: rgb(0,0,0)"><img class="centered" alt="post signature" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /></p>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-13609304166765128762009-02-08T11:29:00.017+08:002010-07-30T08:17:05.207+08:00Roasted Chicken with Lemon<div style="color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88OWpVrExg5pkxfAF6tLc35zASh1_i7xMvv4UcMnNcd-_T1kiMsWNy3pRv_OHkVhiSlWXXlXyhAdQAqNfLUQcsYYUH_hol8kv2oQ2yRvEi5AJY-0Q8gphiunGq9oA98pkNtLPN6gUL5bz/s1600-h/roasted+chicken+with+lemon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5300263880844992050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88OWpVrExg5pkxfAF6tLc35zASh1_i7xMvv4UcMnNcd-_T1kiMsWNy3pRv_OHkVhiSlWXXlXyhAdQAqNfLUQcsYYUH_hol8kv2oQ2yRvEi5AJY-0Q8gphiunGq9oA98pkNtLPN6gUL5bz/s320/roasted+chicken+with+lemon.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><strong>Roasted Chicken with Lemon</strong><br />
The chicken and potatoes on the top crisp up, while underneath they stay soft and juicy. Also good to serve with steamed carrots!<br />
<br />
<strong>Serving:</strong> 2-3 person<br />
<strong>Duration:</strong> 1 hour<br />
<br />
<strong>Ingredients:</strong></div><div style="color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl6fg31lrFMdKwJkf40LPc3znYi7mCvmViktGUIgK7Q-I-4J9r2dpMlyQBcsrVnqRGfO1u_zWjE3etz4R-PcHq8Wn2vSi4VezZ5X6SXVT74kTFUYWfI0geZ5gr7j5aHfCXJRD8BGYhxbA/s1600-h/ingredient+roasted+chicken+with+lemon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5300264106369280978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl6fg31lrFMdKwJkf40LPc3znYi7mCvmViktGUIgK7Q-I-4J9r2dpMlyQBcsrVnqRGfO1u_zWjE3etz4R-PcHq8Wn2vSi4VezZ5X6SXVT74kTFUYWfI0geZ5gr7j5aHfCXJRD8BGYhxbA/s320/ingredient+roasted+chicken+with+lemon.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>2 medium size Potatoes (Unpeeled and cut into chunks)<br />
1/2 Lemon (Squeeze the juice)<br />
5-6 pieces Chicken<br />
2 tbsp Olive oil<br />
Black pepper<br />
Salt<br />
<div style="text-align: justify;"><ol><li>Preheat oven to 190°C<span style="font-style: italic;">/</span>375°F</li>
<li>Drizzle olive oil into roasting pan.</li>
<li>Spread the chunks of potato in a single layer in the pan.</li>
<li>Sprinkle the lemon juice.</li>
<li>Pour about 1/2 cup of cold water into the pan.</li>
<li>Arrange the chicken pieces on top and season with plenty of salt and black pepper.</li>
<li>Roast for 45 minutes or until the chicken is cooked through and serve.</li>
</ol></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uMnROgeN223jLyhvxEBeavVtphA1Mhi0oJzbN6GY4JR4XztvKVMoPuUX7nVE-qyxJdtxj_m0suj3VBB419jeRoG5asjjr8tBCd6zuPFC8LA_1E8YpM-qhoZm1diyMQ1ESsC0_RojNoeu/s1600-h/roasted+chicken+with+lemon+before+cook.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: black;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5300264292582964514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uMnROgeN223jLyhvxEBeavVtphA1Mhi0oJzbN6GY4JR4XztvKVMoPuUX7nVE-qyxJdtxj_m0suj3VBB419jeRoG5asjjr8tBCd6zuPFC8LA_1E8YpM-qhoZm1diyMQ1ESsC0_RojNoeu/s320/roasted+chicken+with+lemon+before+cook.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="color: black;">Ready to be roasted!</span></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wJjwKdM-dAuZcZNp01nIbR7PDhz4QEGm3uPCLUlGQEI83YQ8QqqbEWKS8hyfYgS7_IchbgaiRCqc990Gvhiv1FJDCL9hGndLTFeOXDffpbjm9eBa_acENaWvIcapXCxGuZ6nnVwKx8H0/s1600-h/roasted+chicken+with+lemon+close+up.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: black;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5300265162089772690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wJjwKdM-dAuZcZNp01nIbR7PDhz4QEGm3uPCLUlGQEI83YQ8QqqbEWKS8hyfYgS7_IchbgaiRCqc990Gvhiv1FJDCL9hGndLTFeOXDffpbjm9eBa_acENaWvIcapXCxGuZ6nnVwKx8H0/s320/roasted+chicken+with+lemon+close+up.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="color: black;">Done!</span><br />
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</div><div style="color: black;"><img alt="post signature" class="centered" src="http://farm4.static.flickr.com/3514/3257411209_638cba25ae.jpg?v=0" /><br />
<a href="http://www.foodista.com/food/X5QQY8DX/roaster-chicken" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c44f50 5px solid; border-left: #c44f50 5px solid; border-right: #c44f50 5px solid; border-top: #c44f50 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Roaster Chicken on Foodista"><img alt="Roaster Chicken on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_X5QQY8DX_AAAAAAAA" style="display: none;" /></a></div><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_X5QQY8DX_AAAAAAAA" style="display: none;" />Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0tag:blogger.com,1999:blog-1491563152974983921.post-83545764983213001862009-02-05T22:35:00.004+08:002009-03-24T15:13:27.940+08:00Keow Teow Kung Fu Campak<div style="COLOR: rgb(0,0,0); TEXT-ALIGN: justify" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafUSS4IZ-mfECVtLBP0R7Cv3HJgFYGxBkP2R7QYL2cKBOwuqOk0UmSxD_0MaRcDJTHGlNXowBqLCTaqz_3IlsAsb-sPshXGFI30LKX95uYuo2APhGL54Yy9Wuwqtj5AKvuoZAZ_d-xw4M/s1600-h/keow+teow+kung+fu.jpg"><img id="BLOGGER_PHOTO_ID_5299322560832871730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafUSS4IZ-mfECVtLBP0R7Cv3HJgFYGxBkP2R7QYL2cKBOwuqOk0UmSxD_0MaRcDJTHGlNXowBqLCTaqz_3IlsAsb-sPshXGFI30LKX95uYuo2APhGL54Yy9Wuwqtj5AKvuoZAZ_d-xw4M/s320/keow+teow+kung+fu.jpg" border="0" /></a><strong>Keow Teow Kung Fu Campak</strong><br /></div><div style="COLOR: rgb(0,0,0); TEXT-ALIGN: justify" align="center"><br />Last few weeks I cooked Keow Teow Kung Fu and brought it to my mother in-law's house. Anyhow I would like to call it "Keow Teow Kung Fu Campak"!!! :P Why? Because I just have to throw everything inside the pan and cook it! Quick and easy!<br /></div><p align="center"><span style="COLOR: rgb(0,0,0)"><strong>Duration:</strong> 15-20 minutes</span><br /><br /><strong><span style="COLOR: rgb(0,0,0)">Ingredients:<br /></span><br /></strong><span style="COLOR: rgb(0,0,0)">(I don't put the measurement of each quantities as you may adjust to suit your taste)</span><br /></p><p align="center"><span style="color:#000000;">Water<br />Garlic<br />Oyster Sauce<br />Carrot<br />Chicken<br />Fish balls<br />Broccoli<br />Mushrooms<br />Tomato<br />Keow Teow (flat noodles)<br />Prawns<br />Corn Flour (diluted in water)<br />Egg<br />Salt</span></p><p style="COLOR: rgb(0,0,0); TEXT-ALIGN: justify">Boil water together with garlic and oyster sauce for a while. Then put in carrot, chicken and fish balls for about 2-3 minutes. After that just add the rest of the ingredients for a while but don't over cook!</p>Tikahttp://www.blogger.com/profile/16181147303108664305noreply@blogger.com0