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Showing posts from May, 2013

Zucchini Bread

I made this Zucchini Bread with a big piece of homegrown Zucchini given by a friend.  This is very easy to prepare and there's no necessity for a cake mixer.  This bread is not too sweet as sugar has been reduced but it's aromatic, full of grated Zucchini, moist and delicious.




















Recipe for Zucchini Bread  (adapted from 'here' with modification)

Ingredients
1/3 cup melted butter or vegetable  oil (I used oil)6 oz self-raising flour4 oz caster sugar1 egg, lightly beaten1 tsp vanilla1 tsp cinnamon 1.1/2 cup grated Zucchini1/2 cup chopped nuts of your choice.  (I used almond flakes)1/2 cup raisins, chopped A pinch of saltMethod
In a large bowl, mix sugar, egg and vanilla till well combined.  Stir in the grated Zucchini followed by the oil.  Mix till well blended.Sift in flour 1/3 at a time with the salt, over the liquid mixture, mix well.Add in nuts and raisins.Pour batter into  a lightly greased and floured 4 x 9 x 3 inch loaf pan.Bake in a preaheated oven @ 180 deg.C for 35 …

Chicken Adobo

Chicken Adobo is an authentic dish of the Philippines.  Adobo is the Spanish word for  marinade or sauce and therefore Chicken Adobo is  chicken marinated with a combination of soya sauce, vinegar, Bay leaves, crushed peppercorns and garlic.  Not much effort is needed in the preparation for this dish.  To me, this is something quite similar to our soya sauce chicken just that this has vinegar and Bay leaves added to it.  I must agree that it does pair well with plain white rice.




Recipe for Chicken Adobo      (adapted from  'here' with slight modification)

Ingredients   
550 gm free-range chicken cut into bite size 3 pcs dried Bay leaves1 Tbsp dark soya sauce1  Tbsp  vinegar4 cloves crusched garlic1  tsp sugar or to taste 1 cup waterabout 2  Tbsp oil1  tsp crushed black peppercornsSalt to tasteMethod
Marinate chicken with the soya sauce and garlic for about 3 hours or overnight, refrigerated.Heat up oil, add in the chicken pieces (without the marinade), cook for about 5 mins.Pour …

Beetroot Ice Cream

After savouring a spicy meal, time for some  not overly sweet relaxing dessert.  The weather has been crazy these past few weeks, hot and humid which makes one feel sweaty, lethargic and irritable.  So this comfortable dessert is what we need right now to keep our heads and bodies Cool!






















Recipe for Beetroot Ice Cream(adapted from Goodfoodchannel)

Ingredients
200 gm beetroot, peeled150 ml milk300 ml whipping cream1 vanilla pod, split lengthwise, seeds scrapped50 gm caster sugar4 egg yolksMethod
Boil beetroot till tender, drain, after cooling slightly, puree in a blender or food processor.  Measure out 75 ml, set aside.Using a ball whisk, whisk egg yolks with the sugar till smooth, set aside.Place milk and cream in a saucepan, heat gently, adding in the vanilla seeds.  Once milk starts to foam up, remove from heat.Gradually, pour this into the egg mixture, whisking continously not to cook the eggs.  Add in the beetroot pureee, mix well.Pour this back into the saucepan, cook on low heat stir…

Korean Spicy Pork Bulgogi

Looks like I've developed a craving for Korean food!  Here's my first attempt at preparing Pork Bulgogi with this Pork Bulgogi marinade which is supposed to be not too spicy but yet we do find it to be quite spicy.  'Bul' in Korean means 'fire' and 'Gogi' is 'meat', so literally it means 'Fire meat'.  I didn't BBQ or grill to 'fire' the meat  and instead just pan-fry the overnight marinated bulgogi.  




This porky dish is delicious and just wonderful to go with plain white rice or lettuce wraps.

Recipe for Korean Spicy Pork Bulgogi  (adapted from  'here'  with slight modification)
Ingredients450 gm pork, thinly sliced2  Tbsp soya sauce2  Tbsp sesame oil2  Tbsp honey1  tsp sugar2.1/2  Tbsp Pork Bulgogi marinade1 onion, sliced10 cloves garlic minced1  Tbsp chopped ginger3 to 4 stalks of spring onions cut into 2 inch lengthsLightly toasted sesame seeds Method
Combine all the sauces and mix well.Add in the minced garlic and …

Korean JapChae (Sweet Potato Noodles)

I'm not a great fan of Korean cuisine but lately after savouring some Korean food during my recent vacation, I've sort of developed a liking to their stir-fry noodles, pork bulgogi and Tteokbokki or rice cakes.  I've a vague idea of how this stir-fry Dangmeyon was prepared but after surfing the net, settled for this simple vegetarian stir-fry sweet potato noodles.  My family enjoyed this meal and look forward to more.

















Recipe for Korean JapChae   (adapted from 'here' with modification)
Ingredients 350 gm Dangmyeon (sweet potato noodles)1.1/2  Tbsp sugar5  Tbsp light soya sauce1.1/2  Tbsp sesame oil1 carrot cut into strips1 capsicum - cut into strips1 onion - sliced300 gm cabbage, sliced5 Shitake mushrooms, soaked, stemmed and sliced5 cloves garlic, choppedLightly toasted sesame seeds
Method
Combine sugar, soya sauce, sesame oil, mix well, set aside.Boil a pot of water, add the noodles, cook for 5 mins. until soft. Drain, cut into half-lengths, set aside.In a wok, add 2 …

Nectarine Cake

I made this duirng my recent vacation as there was an abundance of  Nectarines in Victoria Market and they were going cheap.  Nectarines can be pretty expensive in Malaysia and I took the opportunity to bake this for tea.  This cake tasted best served warm, soft and moist with a crunchy crust coupled with a slightly tangy taste of lemon. 


















Recipe for Nectarine Cake  (adapted from  'here' with slight modification)

Ingredients

4 oz butter3 oz caster sugar2 eggs1  Tbsp lemon or lime juice1.1/2  tsp grated lemon peel5 oz self raising flour, sifted1 tsp vanillaTopping 1.1/2  Tbsp brown sugar3/4  tsp cinnamon3 to 4 Nectarines sliced into 4 quartersMethod Grease and line a 9 inch springform pan or loaf pan.Beat butter with sugar till soft and creamy till well blended.Add in eggs one at a time, add in juice and peel.Fold in sifted flour till well combined.Spread batter evenly in the prepared pan.Arrange Nectarines on top, press lightly to adhere.Mix cinnamon and brown sugar and sprinkle o…

Braised Chicken with Mushroom and Chestnut

Dried shitake mushrooms  are versatile, affordable and widely used in Asian cuisine.  Their meaty texture and smoky flavour is great paired with other varieties and in this case I've used them in a soy-based dish, braised with chicken and chestnuts.  This dish goes very well with plain white rice.



Recipe for Braised Chicken with Mushroom and Chestnut




Ingredients 500 gm free-range chicken, skin removed, cut into bite size6 dried Shitake mushrooms, soaked, stemmed and cut60 gm dried Chestnuts, soaked for about 5 hours or more till puffed up and remove the skin from the crevices of the nut.  (Best to do this a day before)4 cloves garlic, crushed1  Tbsp dark soya sauce1  Tbsp light soya sauce3 cups waterSeasalt and  some Rock Sugar to taste1.1/2  tsp cornflour + 3 tsp water to thickenShaoxing cooking wine Method
Marinate the chicken with some seasalt, let rest.In a wok, saute the crushed garlic with some oil till fragrant, add in the chestnuts, stir-fry followed by the mushrooms.  Add in…

Almond Chocolate Tart

We in Malaysia had a very exciting weekend as Sunday, 5th May 2013   was our  long awaited 13th General Election.  The day seemed to drag on at a snail's pace and to keep myself busy, I made these nutty tarts so that we can snack on them while waiting eagerly for the results to be announced.  The nibbed almonds blended very well with the bittersweet chocolate to which I've added some Kahlua.




Recipe for Almond Chocolate Tart(please refer  here  for the sweet crust pastry)

Ingredients for the filling
40 gm nibbed almonds1  Tbsp golden syrup1  Tbsp Kahlua1  Tbsp melted butter1 oz dark unsweetened chocolate, melted1/2  egg1.1/2 oz sugarMethod
Melt the chocolate, set to cool.In a bowl, whisk the eggs, add in sugar, golden syrup, melted butter, salt and Kahlua.  Continue whisking, stir in the melted chocolate, mix well.Pour the filling onto the tart shell.Sprinkle on the nibbed almonds.Place tarts on a baking sheet and bake for about 25 mins. till filling has puffed but is still wobbl…

Wordless Wednesday ~ Victoria Market

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