Saturday, 16 July 2016
1 cup plain flour
1/2 cup unsalted butter
3/4 cup brown sugar
1 small packet, cornflakes
4 T walnuts
1 T butter
1 Granny Smith's green apple, peeled and chopped (not too small)
1 inch ginger, peeled
1/2 stick cinnamon
1/4-1/2 cup brown sugar
1 T honey or maple syrup
Pinch of allspice to taste
Cornstarch and water to thicken (optional)
Small twist of lemon
3 T custard powder
1 1/2 cups milk
1 cap full vanilla essence
2 T sugar
Maraschino (red) cherry, for garnish
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit or Gas Mark 4).
1. To make the coating, mix the brown sugar and butter. Keep aside.
2. Place the cornflakes in a plastic bag and grind it with a rolling pin.
3. Pound the walnuts in a grinder, and mix both walnuts and cornflakes into the flour.
4. Add the flour mixture into the butter mixture and knead until it forms breadcrumbs. Keep aside.
1. Heat 1 tbsp butter.
2. Add apple, ginger, cinnamon etc. into pan and stir well till sauce is thick and apples are less watery.
3. Grease and line a baking dish with baking parchment, and add in the apple mixture. Top with the coating.
4. Bake for about 20-25 minutes or until golden brown and crispy.
5. Meanwhile, make the custard sauce (see below)
6. When cooled, garnish with maraschino cherry.
1. Heat the cream and custard powder together, to a low simmer. Keep stirring to prevent milk from curdling.
2. Add a little nestle cream or cornflour with water to thicken.
3. Add sugar and vanilla essence to taste and serve with crumble.
Tuesday, 31 May 2016
French beans: 1/4 cup, parboiled
2 tbsp sweet Thai chilli sauce
1. Prepare sauce first. Heat oil and add garlic and onion. Cook till garlic turns brown. Add vegetables and cook for a little more time.
2. Mix in all the sauces with a bit of water and cook well. Season with mushroom seasoning, salt and pepper. Use corn starch if needed to thicken.
3. In a pan, heat more oil and pour in noodles. Cook on one side till brown and crispy and then flip over like a pancake to cook on the other side. This is what gives the noodles its crispiness.
4. Transfer noodles into a bowl and top with sauce and vegetables. Garnish with spring onions and serve hot.
Wednesday, 17 February 2016
1/2 packet instant yeast
1/2 cup lukewarm milk
1/2 tsp baking powder
5-6 cups white flour
3 tbsp butter
1/4 cup sugar
Pinch of cinnamon powder (optional- note: I did not use, except for cinnamon twists)
Oil for frying
1. Put the yeast and 2 tbsp of the sugar into the milk and leave till the yeast activates and froths up
2. Mix all the dry ingredients together, except for sugar. Later, make a well in the centre and add in the milk mixture, butter and sugar.
3. Knead the dough till it becomes soft and pliable. Leave it in a well oiled bowl for 2 hours to rise.
4. (IF NOT MAKING CINNAMON TWISTS) Dust a flat surface with white flour and roll out the dough into a 1/2 cm thickness. Using a drinking glass, cut out circles of the dough. In the centre of each circle, cut out another smaller hole using a bottle cap.
5. Heat oil and fry the donuts till they become golden brown.
6. Leave to cool before decorating and serving.
NOTE: In this recipe, I am going to make 3 different types of donuts.
A. Cinnamon twists:
(For this, I separated about one-third of the dough)
1/4 tsp ground cinnamon
1 tbsp black raisins
Melted butter and brown sugar for dusting
Mix cinnamon powder into the dough. Then, cut the dough into large strips. Cut each large strip into 3 parts. Plait it up and top with raisins before topping with melted butter and sugar.
B. Chocolate Rainbow Donuts
1 bar semisweet baking chocolate (Hershey's)
Enough water to make the icing spreadable
Chocolate rainbow rice or hundreds and thousands
Melt the chocolate in a saucepan directly (if using Hershey's only, otherwise, follow package directions). Add water to make icing spreadable. Spread on top of donut and sprinkle rainbow rice.
C. All American Jelly Donuts
2 tbsp custard powder
1 cup milk
2 tbsp sugar
Strawberry jam for centre
Make the custard according to the directions of the custard powder packet. Cut the donut lengthwise in half and spread the custard generously in one half. Close with other half and keep it on foil. Put some strawberry jam in the centre.
Saturday, 29 August 2015
She is a great cook herself and also supports this blog a lot. Her favourite food is Thai and Burmese cuisine. Hence, I decided to prepare a Thai mango salad. Here's how I do it!
THAI MANGO SALAD
1 cup carrots, peeled and grated
1/4-1/2 cup bean sprouts
1 small (1/4 cup) tomatoes,
1/2 unripe mango (you can use
mango if you like-sweetness)
3 slices red cabbage or Napa
1/4 cup chilli garlic sauce
2 tbsp vegetarian oyster sauce (or
1-2 tsp palm sugar, grated
1-2 tbsp lemon juice
1/4 cup peanuts, roasted and
1-2 tbsp sesame seeds, roasted
1 tbsp coriander leaves, finely
1 tbsp spring onions, finely
1. In a bowl, mix chilli garlic sauce and oyster sauce. Add lemon juice, palm sugar and water. Blend together well till everything comes together. Add sesame oil if you wish.
2. Add all the salad ingredients, except cabbage. Toss well.
3. Arrange cabbage slices on a plate and scoop salad into the cabbage. Top generously with peanuts and sesame seeds, and garnish with coriander leaves and spring onions. Serve chilled.
This recipe is dedicated to the loving memory of my grandfather, who loved to eat this with yoghurt. He was born on 16th October 1934, and passed away on 7th December 2000.
2 cups bajri (millet) flour (OR 1 1/2 cups bajri-Sindhi/bajra- Hindi or millet flour, and 1/2 cup atta or whole wheat flour)
1 tsp small cumin seeds (jeeri- Sindhi)
1/2 onion, chopped finely
1/2 cup chives, chopped finely
1/2 cup coriander leaves, chopped finely
Salt and pepper to taste
1/4 tsp amchur (mango powder)
1/4 tsp coriander seeds
1/4 cup ghee (clarified butter) as required
1. In a hand blender, add onion, chives, coriander leaves, amchur and coriander seeds.
2. In a mixing bowl, mix flours, cumin seeds and salt. Knead with ghee and water.
3. Add the paste and make a thick dough.
4. Separate into balls and roll out into 1/4 inch thickness.
5. Heat griddle and cook one side. Prick holes into the other side and pour a little ghee into it.
6. Cook on other side till whole bread is golden brown.
7. Serve hot with yoghurt.
Thursday, 11 June 2015
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup cocoa powder
1/2 cup oil
1 cup milk
1 cup powdered sugar
1 tbsp vinegar
1/2 tsp vanilla essence
1. Preheat the oven to 200 degrees Celsius. Grease a small cake tin and line with greaseproof paper.
2. Sift together the self raising flour, baking powder, baking soda, cocoa powder and sugar.
3. In a separate dish, mix the oil and vanilla essence. Add to dry ingredients, and beat till well combined.
4. Add vinegar and mix well again. Alternately, add milk until you get a creamy, easy to pour consistency for your batter.
5. Pour your mixture into your cake tin (make sure it is filled only half way or slightly more only, do not fill to the brim).
6. Bake the cake for about 15-25 mins. Test with a toothpick at the centre. If it comes out clean, your cake is done.
7. Let the cake cool and decorate it however you like. A suggestion would be to use the chocolate icing recipe below and top with your choice of fruit or chocolate candy (e.g. M&M's or Smarties)
Thursday, 14 May 2015
Mystery Box Fridays- Episode 1 (Vegetarian Mee Siam- In Loving Memory of our Founding Prime Minister, Mr. Lee Kuan Yew)
Transcript of the recipe is available here.
Calories: 1, 454
Per person: 181.25
1 fresh red chilli
2-3 tsp salted soybeans (tau chio-Chinese), washed and drained- gets rid of excess saltiness
1-2 tbsp oil for frying paste
About 1/2 tsp chives, finely chopped - Chinese chives
1/2 cup bean sprouts (taugay- Chinese)
1. In a blender, blend dry red chillies, fresh red chillies, ginger, garlic, shallots and lemongrass together.
2. Add salted soybeans, soy sauce, salt if needed and tamarind water. Mix well.
3. For best results, heat oil in a pan and fry the paste to get rid of raw flavours. If not, then just bring mixture to a boil with lots of water.
4. Add chives and coconut milk to make a nice broth, throw in the tau pok and bring to a boil.cook for 2 mins, before reducing to a low simmer.
5. For noodles, heat a bit of oil and add bean sprouts. Add wu fish if you wish. Cook till crunchy.
6. Add noodles and top with a little sambal belacan to give pink colour. Mix well.
7. Pile the noodles onto a plate with gravy, and garnish with chives and small limes. Serve hot.