Bihun Sup Utara/Bihun Sup Kedah (Northern Malaysia Rice Noodle Soup Tika's Touch)

Bihun Sup Utara/Bihun Sup Kedah (Northern Malaysia Rice Noodle Soup Tika's Touch)

Serving: 2-3 person

Duration: 20 minutes

Ingredients:

Bihun/Rice Noodle
1/2 tbsp Turmeric Powder

1 Sup Bunjut Adabi

1 clove of Garlic (sliced)
1-2 Onion (sliced)

1/2 tbsp Ground Black Pepper
Some chicken (Cut into small pieces)
Water
Sugar and Salt to taste

6-7 Dried Chilies
1 Big Onion
2-3 clove of Garlic
1 tbsb Tamarind Paste (use the juice only)
Sugar and Salt to taste
Cooking Oil

Bean Sproud (Boiled)
1 Red Chili (sliced)
Spring Onion (sliced)
Lime
Radish

Fried Shallot

For the rice noodle.

1. Boil rice noodle together with Turmeric powder.
2. Once the noodle get tender, remove from the water.

Fot the soup.

1. Boil water together with Sup Bunjut Adabi, Garlic, Onion, Ground Black Pepper and chicken.
2. Add up sugar and salt to taste.

For the chili paste.

1. Blend dried chilies, onion, garlic, tamarind paste, sugar & salt all together.
2. Put some oil in a pan until it's hot.
3. Add in all the grinded ingredients and cooked well.

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!



Rice Noodles

Bread Raisin Cinnamon Pudding

Bread Raisin Cinnamon Pudding

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!

Serving: 7-8
Duration: 45-60 minutes

Ingredients:

2 cups of fresh milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 cups bread, torn into small pieces (french bread works best)
3 tbsp Raisins
1 Cinnamon (grind)

1. Mix the bread with fresh milk in a bowl.

   
2. Add in sugar, raisins and cinnamon, then stir gently.
   
   



3. Pour the mixture into butter greased loaf tin (pan)
   
   
4. Sprinkle chunks of butter on top of the mixture.
5. Preheat the oven to 170°C for a while, then bake for 45 - 60 minutes.
   
   

Tip: Choosing Root Vegetables and Potatoes

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.

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.

Fried Fish in Salted Soya Bean Gravy

Fried Fish in Salted Soya Bean Gravy (Ikan Goreng Taucu)

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!

Serving: 2-3 person
Duration: 30 minutes

Ingredients:

4-5 Scomber spp./Ikan Kembung (to mix with Turmeric powder)
2 Onions (Sliced in round shape)
2-3 cloves of Garlic (Sliced)
1cm Ginger (Sliced)
1 tbsp of Soya Bean Gravy/Taucu
1 tbsb Tamarind Paste (use the juice only)
1 red Tomato (cut into 6 pieces)
1 red Chili (Sliced)
1 green Chili (Sliced)
1 cup of water (depends on your favour)

1. Deep fried the fishes until crisp and put aside.
2. Heat up a little cooking oil.
3. Add in Garlic, Ginger, red Chili, green Chili and Onions until fragrant.
4. Add in Taucu, Tamarind juice, Tomato, water and sugar if you like until boiled.
5. Pour over the fishes and serve!

TIP: Too much of Taucu can be very salty!

Fried Lady's Finger

Fried Lady's Finger

Serving: 2-3 person
Duration: 15 minutes

Ingredients:

300g Lady's Fingers, (sliced)
1 clove of Garlic (chopped)
1/2 tbsp toasted Belacan (paste of shrimps)
1 tbsp Soy Sauce
1 large Red Chili (sliced thinly with seeds removed)
3 Tbsp Water
Sugar and Salt to taste

1. Heat up oil in wok.
2. Add in Garlic, Belacan, Soy Sauce until fragrant.
3. Add in red Chili, Lady's Fingers and water, use high heat to stir fry until cooked.
4. Add Sugar and Salt to taste.
5. Dish up and serve.
   
   TIP: Don't cook the Lady's Fingers too long to avoid too much sticky juicy coming out!
   

Traditional Irish Mash Potato

Traditional Irish Mash Potato

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.

Serving: 3-4 person

Duration: 45 minutes

Ingredients:

1kg potatoes (cut into chunks)
300ml milk
1 bunch spring onions (thinly sliced, plus extra to garnish)
115g or 1/2 cup salted butter
some salt
ground black pepper

1. Boil the potatoes in lightly salted water for 20-25 minutes, or until they are tender.
2. Drain and mash the potatoes with a fork until smooth.
   
   


3. Mix the milk, spring onions and half the butter in a small pan and set over a low heat until just simmering.
4. Cook for 2-3 minutes, until the butter has melted and the spring onions have softened.
5. Beat the milk mixture into the mashed potato using a wooden spoon until it is light and fluffy.
6. Reheat gently and add ground black pepper for seasoning.
7. 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.
8. Sprinkle with extra spring onion and serve immediately.
   
   
   
   

Sambal Udang Petai (Chili Prawn with Stink Beans)

Sambal Udang Petai

This delicious Sambal Udang Petai is my family signature dish. I get the recipe from mak (my mom) and also mama (my mother in-law). According to hubby with my touch the taste is greater!!! ;) hehe..

Serving: 7-8
Duration: 30 minutes

Ingredients:

250g Petai/Stink Beans (Cut in half, rinse well and drain)
500g Prawns
7-8 tbsb of Chili Boh (Chili Paste)
250ml Coconut Milk
6 Shallots
3 cloves of Garlic (grind together with shallots)
1 tbsb Tamarind Paste (use the juice only)
Salt
Sugar

1. Heat up a pan, add oil, fry the ground shallots & garlic till fragrant.
2. Add in Chili Boh and cook it until quite toasted and oil starts to ooze, about 8-10 minutes.
3. Add in Tamarind Paste, salt & sugar.
4. Add in Coconut Milk and stir about 5 minutes.
5. Put in Petai for about 2-3 minutes.
6. Lastly put in prawns for few seconds only or until the tail become crooked.
   
   TIP: Don't overcook prawn as it will become hard!