Thursday, July 31, 2014

Sambal Petai Prawns | No comments:


Petai (Parkia speciosa) or 'stink bean' which belongs to the legume family is harvested from tall rainforest trees that can be found in tropical countries like Malaysia, Indonesia, Thailand and the Philippines.  The name 'Petai' is Malay and it is relatively common in Malay dishes and also can be eaten raw as in a Malay salad.

So, why the name 'stink bean'?  Well, after you've eaten them, you'll begin to notice some changes, like your urine and faeces which will bear the unmistakable petai smell!

Barring the offensive smell, the petai has a lot of health benefits.  It helps to lower blood sugar in diabetes and reduces cholesterol.  Also helps to lower blood pressure and aids digestion.  On top of that it's also a good source of minerals, high in calcium, phosphorous, potassium and iron.  Also a good source of vitamins C and E.  In short, it is one of the most nutritional local vegetable.









Recipe for Sambal Petai Prawns

Ingredients

  • 400 gm prawns
  • 180 gm petai, shelled, halved.
  • 15 shallots
  • 6 red chillies
  • 6 pips of garlic
  • 1/2 inch belacan (shrimp paste)
  • 1 onion, sliced
  • 2 stalks of lemon grass, crushed
  • 1 Tbsp tamarind pulp + 2 Tbsp water, strain
  • Salt and sugar to taste
  • Oil for frying
Method
  1. Clean and devein the prawns, season with some salt and sugar, set aside.
  2. Blend the shallots, red chillies, garlic and the belacan.
  3. In a wok, pan fry the petai for a while till they're puffed up. Dish out and set aside.
  4. Add some oil in the wok, fry the crushed lemon grass till fragrant.  Add in the chilli paste and fry till the oil surfaces.
  5. Toss in the prawns, stir fry, add in the onion slices.  Add in the prefried petai and the tamarind juice. Add salt and sugar to taste.
  6. Dish out and serve with white rice.




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Thursday, July 24, 2014

Candied Walnuts | 21 comments:


Walnuts and sugar.  That's about it.  A simple recipe to make candied walnuts and these are quite a treat.  You can toss them into your salad or straight into your mouth.  I'd prefer the latter .... crunch, crunch!  But remember to act fast as once the walnuts are coated with the melted sugar, they tend to cool quickly and will stick together real fast.






Recipe for Candied Walnuts  (adapted from 'here')


    Ingredients

    • 240 gm walnut halves
    • 200 gm granulated sugar
    Method
    1. Heat up the walnut halves in a non-stick pan on medium heat.
    2. Add in the sugar, mix well and stir frequently to prevent the mixture from burning.
    3. Once the sugar starts to melt, keep stirring till the sugar is melted and nuts are coated. Keep stirring and turning so as to fully coat the nuts with the melted sugar.
    4. Immediately transfer the nuts to a sheet of parchment paper and quickly separate the nuts with 2 spatulas, otherwise the nuts will stick together.  (You must move quickly from the time the nuts are coated until they're separated out on the parchment paper).
    5. Keep them in an airtight container or cookie jar.
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Monday, July 21, 2014

Slow Cooker Chicken Stew | 19 comments:


This is again another lazy man's dish.  Using the slow cooker can really help when you're busy with other household chores.  Just dump all the ingredients in the pot, give them a good stir, turn on the power and wait patiently.....I did mine at noon and it was smelling good after 4 hours on high heat.  I used some Korean bean paste in this stew and the chicken was so tender, even toothless senior citizens would be able to enjoy it :)


Recipe for Slow Cooker Chicken Stew


    Ingredients

    • 1/2  chicken, about 500 gm, cut into bite size
    • 2 potatoes, cut into chunks
    • 1 carrot, cut into chunks
    • 1 onion, quartered
    • 9 Shitake mushrooms, soaked and stemmed
    • 3 to 4 dried chillies, soaked till soft
    • 5 cloves of garlic
    • 3/4 cup water
    • 2 tsp sesame oil
    • 2 tsp Shaoxing wine
    • Cornflour to thicken the sauce
    Sauce
    • 1 Tbsp Korean soya bean paste
    • 1 Tbsp  Oyster sauce
    • 3/4 Tbsp brown sugar
    • 3/4 Tbsp honey
    • 1/8 cup light soya sauce
    • 1/4 tsp pepper
    Method
    1. Put all ingredients and sauces (except for the sesame oil and Shaoxing wine) into the slow cooker. Give it a good stir.
    2. Turn to high heat and let cook for about 4 hours.
    3. Taste for taste and thicken the sauce with the cornflour mixture.
    4. Stir in the sesame oil and Shaoxing wine before serving.




    I'm linking this post to the Little Thumbs Up event, theme for July is 'Potato'
    jointly organised by
    Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
    and  hosted by
    Jasline of  Foodie Baker
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Thursday, July 17, 2014

Salmon En Papillote | 12 comments:


Salmon En Papillote simply means wrapping a piece of Salmon in parchment paper, folding up the paper like a little parcel and then baked, bag and all.  This one-dish meal is not only easy to preprare, it's nutritious too. The Salmon is moist and tasty with some baked potatoes, just what you need for a complete one-dish meal.  Most important of all ..... less cleaning up :))





Recipe for Salmon En Papillote  (adapted from an ASDA magazine with modifications)


    Ingredients


  • 300 gm Salmon fillet
  • 300 gm potatoes
  • 150 gm French beans
  • Some mixed dried herbs
  • Seasalt, Black pepper, lemon juice and zest
Method
  1. Cut 2 sheets of parchment paper, 12 ft square.
  2. Boil the potatoes util just tender.  Drain. peel off the skin and cut into quarters
  3. Blanch the French beans , drain and set aside.
  4. Divide the potatoes between  the two squares of parchment paper, add in some sprinkling of sea salt.
  5. Put a piece of Salmon on top.  Add some lemon zest, a dash of pepper and some sea salt.
  6. Wrap up the parchment paper leaving room inside for the air to move around.  Fold to seal the edges tightly.
  7. Put the parcels on a baking tray and bake in a preheated oven @ 200 deg.C. for about 18 mins. or until the packet is puffed up and the parchment is a bit brown in colour.
  8. Serve the Salmon in the parcel, toss in some blanched French beans, drizzle on some Olive oil and lemon juice.  Serve immediately.



I'm linking this post to the Little Thumbs Up event and the theme for this month is 'Potatoes'
organised by 
Zoe of  Bake for Happy Kids  and  Doreen of  My little favourite DIY 
and hosted by
Jasline  of  Foodie Baker

and also to 


Cook Your Books # 14 at   Kitchen Flavours
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Monday, July 14, 2014

Chestnut Chiffon Cake | 31 comments:


I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :)








Recipe for Chestnut Chiffon Cake (adapted from 'here')

Ingredients (A)

  • 4 egg yolks
  • 70 ml water
  • 70ml vegetable oil
  • 125 gm chestnut )  Puree
  • 40 ml milk          )
  • 100 gm superfine flour
(B)
  • 4 egg whites
  • 80 gm caster sugar
Method
  1. In a blender puree the chestnuts with the milk, set aside.
  2. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well.
  3. Sift in the flour, mix till free of lumps.
  4. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry.
  5. Add egg whites into egg yolk mixture in 3 portions.  Mix well till free of lumps.
  6. Pour batter into an ungreased 8 inch chiffon cake pan.  Use a toothpick or chopstick to run over the batter to expel air.
  7. Bake in a preheated oven @ 160 deg.C for 40 to 45 mins.  till a skewer inserted comes out clean.
  8. Invert the pan immediately on a wire rack to cool completely.
  9. Run a sharp knife round the pan to unmould the cake.






I'm linking this post to 'Bake Along' and this week's theme is Chiffon Cakes
jointly hosted by
Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and  Lena of  Frozen Wings.



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