Sunday, November 29, 2015

Khmer Krom @ Cambodian Grilled Chicken

This is the very first time I am trying the Cambodian cuisine. I actually came across this dish from Adam Liew's fb, the 2009 Australia Masterchef winner. I am so proud of this Malaysian guy. I have to admit that this is such an awesome dish, filled with all kinds of wonderful natural ingredients. And with the additional of lime juice, the flavouring became truly exotic.

I have to upload this favourite picture of mine, which taken two weeks back when driving home after a camping trip.Our mother nature is simply magnificent ! Isn't she ?

And here's what I did.
Ingredients :
5 pieces  chicken thigh, deboned
1 TB  fish sauce
2 lime, juiced
3 TB  brown sugar
1 tspn  salt
1 TB  crushed black pepper

Blended paste :
2 stalk lemongrass, sliced only the bottom
3 shallots, skinned
4 cloves garlic, skinned
5 slices  ginger
8 bird eye chilies
1/2 TB  turmeric powder
(put everything together and blend became smooth paste)

Method :
(1) mix all ingredients together except black pepper to marinade chicken, keep refrigerated overnight.
(2) place everything to a baking tray lined grease proof paper, sprinkle on the black pepper then bake at preheated oven 175'C for about 45 minutes or till nicely brown.

I normally prepare this kind of special dish when my boy is home. And he loves it so much. Hubby didn't complaint a single word. So, I guess its good ! LOL Hope you will love it too.

Monday, November 23, 2015

Mulberry Cream Cheese Coffee Cake

A couple of days back, I went to a friend's place to harvest some mulberries. I had so much fun ! She planted a few mulberry trees and it more than what she needed, so she allowed me to drop by at anytime whenever I need them. Looks like... I'm the VIP now ! haha..... Here's what I did with the rest of the mulberries.

Ingredients :
2 cups  all purpose flour
2/3 cup  sugar
1/2 tspn  baking powder
1/2 tspn  baking soda
a pinch of salt
230gm  cold butter, chopped

3/4 cup  heavy cream
1 egg
1 TB  lime juice & zest
1 tspn  vanilla essence

250gm   cream cheese
1/4 cup  sugar
1 egg
1 TB  lime juice & zest

Method :
(1) for ingredients (A), combine together flour, baking powder, baking soda, sugar & salt and mix well. Then rub in butter till everything well cooperated and reserved one cup for topping later on. The best is to keep the remaining mixture refrigerated.
(2) for ingredients (B), beat everything till well mix then fold into ingredient (A) mixture till everything well combined. The texture should be something like muffin mixture.
(3) now, place batter into a 7" tray lined with parchment paper, set aside.
(4) next, beat ingredient (C) till well cooperated then place it on top of the cake batter.
(5) throw in the mulberry and then top with the remaining crumb like mixture of ingredient (A).
(6) finally, bake at preheated oven 175'C for about 55 minutes. The top crust should be in nice golden brown colour.

The crust is simply tempting !.

Plus the layer of cheese.... absolutely something to die for !  The texture is really moist and not very sweet. Very addictive indeed. I'm sure you will love it too. Enjoy & have a great week ahead guys.

Friday, November 13, 2015

Green Tea Cream Cheese Parfait

Yeah, I know.... its been awhile ! I hardly have time for the past couple of weeks. Hopefully, I will get something done cause my boy is complaining too. He wants to have something to enjoy badly. I need  something quick & easy and some more hassle free. And this is what I came out with.... the green tea American parfait. There actually three types of parfait, one is the French parfait which it is an iced dessert made with egg yolk, cream & liqueur. And the other one is the American parfait, which it is made with layers of cream, pastry & fruits. And lastly the British parfait, its a savory parfait made with the mixture of liver into a pate. So, which you prefer most !!! I think I prefer the American style. Quick to prepare. LOL.

So, here's what I did.

Ingredients : (4 servings)
250gm  cream cheese, softened at room temperature
200gm  icing sugar
4 TB  green tea powder
150ml  heavy cream
6 pcs  large graham crackers/digestive biscuit
1 cup  azuki /red beans, slightly pressed
extra green tea powder for garnishing
Method :
(1) beat cream cheese, sugar, green tea powder till well cooperated then set aside.
(2) now, whisk heavy cream till foamy & stiff then fold it into cream cheese mixture and blend till well mixed.
(3) crushed biscuit into fine crumbs one at a time,  place one biscuit to each cups then spread on a layer of green tea mixture.

(4) top with some red beans and 1 tspn cracker crumbs, again cover it with a spread of green tea mixture. And keep refrigerated for 3 minutes to set.
(5) finally, decorate the top with with green tea powder and red beans when serving.

LOOKS SIMPLE !!!! BUT tasted absolutely wonderful & refreshing.

The texture seems quite similar to the chilling cold ice-cream.... so creamy smooth. For green tea lover, this is something you should try out. Enjoy and hope you guys will love it too !

Tuesday, November 10, 2015

Vegetarian Kaya @ Pumpkin Coconut Jam

Wow.... its already autumn on the other side of the globe ! Time gone by too quickly and year 2016 is just less than two months away. Can you believe that ! A few days back I watched a movie called "THE BUCKET LIST". Have any one of you watch this movie before  ? Its a great movie. Life is just so short after all. So, since pumpkin is on season and its selling quite cheap now. I bought one the other day to try out the pumpkin coconut kaya jam recipe which I've been waiting for. Never too late to try something new. And here's what I did.

Ingredients : (4 small jars)
900gm-1 kg  pumpkin, skinned & diced
600gm   coconut milk
360gm   sugar
5 pandanuns leaves, washed & tight into knot

Method :
(1) steamed pumpkin till soft then puree together with coconut milk till silky smooth.
(2) next, add in sugar & pandanus leaves and cook till thickened, then discharged the leaves.
(3) leave to cool before canning.

Does it look like the real kaya ???? Really really smooth & creamy.

I can't wait for any longer. Then quickly spread one tablespoon of warm pumpkin kaya onto the bread and wallop. Its just as delicious as the egg coconut kaya, if extra pandanus juice is added in its even merrier. Should try it out the next time. Hope you guys will love it too ! Enjoy.

Wednesday, November 4, 2015

Durian Tunggal Hot & Spicy Fried Vermicelli & The Giveaway Result

I wonder if anyone of you out there, ever tried the famous hot & spicy fried bee hoon at Durian Tunggal, Melaka. Its a very old wooden shop where they served only drinks and simple hot & spicy fried bee hoon. There's actually nothing much in the vermicelli, just some bean sprouts, egg & loads of local bird eye chilies. However, that is enough to make it addictive ! The aroma is amazing. This shop was introduced by a friend to hubby but I only been there for once. The shop was closed during my last few visits. Bad luck I guess ! Hubby was shocked when he saw the medium size lorry filled with vermicelli loading down to the shop during his first visit. He didn't expect their business is so good. The shop owner will normally stock up hundreds of kilo vermicelli weekly, which is just nice to fill up one lorry. And I have tried out the recipe of my own during my last camping trip, making this hot & spicy fried bee hoon in the middle of the jungle. LOL.

So, here's what I did.
Ingredients :
500gm   rice vermicelli, soaked till softened
2 eggs
handful of julienne cabbage
handful of julienne carrot
1/2  sliced onion
1-1/2 TB chopped bird eyes chilies
1/2 TB  chopped garlic
1/2 tspn  vegetable granule
3 TB  light soy sauce or to your taste
salt & pepper to taste
1 cup water

Method :
(1) preheat a big wok or frying pan with 1/3 cup cooking oil.
(2) saute garlic till fragrant then add in eggs and fry till cooked.
(3) next, add in chilies & vermicelli and stir till everything is well cooperated, continue cooking the vermicelli over medium heat till fragrant. Add water gradually if needed.
(4) Then add in granule, soy sauce, salt & pepper to your taste and continue cooking till well mixed.
(5) finally, add in the remaining vegetables to mix well. Off the heat, and serve hot.

I did most of my cooking on the ground. Yet I still keep it clean & tidy. LOL.

I prefer the clean & sunshine look of the fried bee hoon which without the dark soy sauce. And the aroma is absolutely fantastic ! It has to be the bird eye chilies, nothing else but the local bird eye chilies. Trust me, you're going to love them.

Now, here's the NuNaturals giveaway result and the winners are as follow.

(1) Cheah @ No Frills Recipes
(2) Pamela @ Rescatando Recetas
(3) Angie @ Angie's Recipes
(4) Sharanya Palanisshami @ Sara's Tasty Buds

Congratulations to the winners. Please kindly mail over your latest address as soon as possible, so that NuNaturals can arrange the delivery soon. Thank you very much.
Related Posts Plugin for WordPress, Blogger...