Wednesday, July 27, 2011

Kue Tiao in Prawn Soup

Salam all,

Betul ke tak ejaan kue tiao ni? Kira betul je lah kan. This is something that I prepared for dinner. Kadang-kadang tu buntu memikirkan nak masak apa. Melompat-lompat dari satu dapur ke satu dapur, still could not figure out what to cook. Kids do not really like eating rice, especially Hakim. He will grumble if rice is served --- "tadi kat sekolah dah makan nasi, ni makan nasi lagi ... hmmmm.... ---

A visit to Kedai Pak Aji for some vege in the evening gave the idea of having kue tiao. But not the fried kue tiao, it's kue tiao in soup. This simple recipe I got from my cousin, Abang Fadzil. As an ex-army, he likes cooking, creative and like to try new recipes. He is already 60++. His recipe requires the kue tiao to be wrapped in the egg, but I just ignore the steps as my dear Sabrina cannot eat egg ---- malas pun ye jugak.

Here goes.

The ingredients:
5 - 6 medium sized prawns
Sliced/ minced chicken/ chicken ball etc. - to add flavour to the soup
5 cloves of garlic - chopped
1 red onion - sliced
2 table spoon of Corn flour - to thicken the soup
Some veges - spinach, tomato etc.
Salt and pepper to taste.
2 table spoon of cooking oil

How to:
  1. Heat the wok and cooking oil. Saute the garlic till brownish.
  2. Once brownish, add the prawn. Turning it once it turn red, add minced chicken.
  3. Let the liquid in the prawn appear before adding the plain water for the soup.
  4. Remove the prawns from the wok so that it will not destroy the texture.
  5. Let it boil for a little while until the chicken is well cooked. Add veges.
  6. Add salt and pepper to taste.
  7. Finally, pour in the corn flour mixture. Let it boil and ready to be served.
Eat it with the kue tiao that has been boiled very briefly.

This is Sabrina's bowl - without the sliced egg.

Bon Appetite

Wassalam ...

Monday, July 25, 2011

Prawn Sweet 'n Sour

Salam all,

Every time we visited the Munawwarah Restaurant in Section 9, Shah Alam (a Chinese Muslim Restaurant), my kids will definitely order the Sweet 'n Sour, be it fish or chicken. Therefore, I'm trying my version today but with prawns.


10 large prawns - marinated with salt and tumeric powder. Fried.
1 red onion - cut into ring
3 cloves of garlic - chopped
2 tablespoon of chilli sauce
5 tablespoon of tomato ketchup
1 teaspoon of sugar
Salt to taste
1 tomato cut into wedges (to garnish)

How to:
  1. Saute the garlic till brownish.
  2. Add the chilli sauce, tomato ketchup and some water. Let it boil.
  3. Add the sugar and salt. Also the onion.
  4. Just before turning the stove off, add the tomato.
  5. Ready to be served.

  • The two plates are ready for consumption.
  • For a more appetizing meal, I fried some potato wedges and their favourite fish crackers.
  • Not to forget some green as well.

  • The children enjoying their meal.
  • Hakim with his self made 'Air Bandung' enjoying the food while watching his favourite 'SpongeBob SquarePants'
  • Sabrina acting for the camera.
Surprisingly, Hakim who normally barely eats two table spoon of rice could finish the whole bowl of rice. It's proven that presentation do make a MOOD for eating, in other word, APPETIZING.

Cheerios ...... wassalam.

Wednesday, July 20, 2011

Broccoli Soup

Salam All,

Have you ever face the problem in getting the kids to eat their vegetables? I do. My last resort would always be the 'VETO' power!!
"With the power of a MOTHER, I command both of you to eat your vege."
(kena baca gaya cartoon He-Man hihih)

Another approach that I tried and was a success is making a vege soup. So here it is ...... THE BROCCOLI SOUP

The ingredients:
The broccoli
Whipped Cream
Multi purpose flour mixed with some plain water
Salt and pepper

How to:
1. On a heated pan. saute the onion till tender and brownish
2. Add the chopped broccoli. Once the broccoli is tender, turn off the heat.
3. If your blender can uphold the heat, transfer everything into the blender, add some plain water and blend it until you obtain a smooth texture.
4. Pour the blended ingredients into a pot, add the about 2-3 table spoon of whipped cream and simmer till a little thicker.
5. Add salt & pepper to taste.
6. To thicken it further, add the mixture of flour into the soup.

Ready to serve.

Bon Appetite ....


Monday, July 18, 2011

Pancake & Caramelized Banana

Sweet tooth today. Let's have something sweet today. But don't forget to drink extra lot of plain water to dilute the sugar in your system.

Thursday, July 14, 2011

Apple 'n Potato Salad

Hmmm ... this is my apple 'n potato salad. At first, I thought of just making the potato salad. However, when the dressing is ready, i find that there are excessive of dressings. Therefore I add some sliced apple into it. Both the potato and apple looks the same in the bowl but the feeling of having to bite the potato and apple from a same salad bowl is somewhat interesting. You'll be wondering whether it's a potato or an apple.

The potatoes need to be boiled till tender. Once tender, peel the skin off (some people may just left the skin on). Then diced the potato.

Preparing the dressing is simple.
2 tablespoon of mayonaise (mine is the eggless mayo)
1 teaspoon of vinegar
Few drops of olive oil
Sprinkle of salt, pepper, thyme and dried parsley
A pinch of sugar

In a bowl, whisk all the ingredient together until it mix well. Add the boiled and diced potato into it. Stir softly.

ps: According to Chef Michel Smith, it is best to add the boiled potato while it still hot as the hot potatoes will absorb as much liquid as it can.

As I love olives, therefore, I add some olive to my salad. Bon apetite .......

Buttermilk Fried Chicken

These are the food that reached my dinner table and plate last night. As mentioned in my other blog, I really went home and made buttermilk fried chicken to be eaten with mushroom soup, salad but no croutons. Croutons were replaced with the garlic toast. I planned to make croutons earlier but change it last minute due to time constraint.

On the plate, you can see the fried chicken, apple 'n potato salad, sliced banana and the chilli sauce.

I got the idea to make the buttermilk from watching my 'now' favourite show, 'Chef at Home'. With his simple tagline - Cooking Without Recipe, I just love this show. I tried my best not to miss it if possible. If you missed it, you can still go to the chef's website, Michael Smith. The secret behind this dish is the marinating process. It's just like making the 'Ayam Salut Tepung' but marinating the chicken with the buttermilk somehow gives a different taste which is lovely. Here's how it goes:

Chicken - washed and cut into pieces
Buttermilk to marinate
Multi purpose flour
Salt n pepper
Cooking oil for frying

Making the buttermilk is simple. You simply pour a glass of fresh milk into a glass, add a tablespoon of vinegar and let it rest for about 5 minutes. And its ready to be used as the recipe required.

Next is to marinate the chicken with the buttermilk. As my buttermilk is a bit watery, instead of marinating, I soaked my chicken into the buttermilk and place it in a refrigerator for about 8 hours (as long as the working hours).

In a container (that has a cover), place 2 cups of multi purpose flour, salt and pepper, mix well. Remove the chicken from the buttermilk, dry it a little, then, place one piece of chicken and put it into the flour that is in a container. Cover the container with its lid, shake the container so that the flour cover the chicken thoroughly. Do this for every chicken.

In a frying pan (preferably with a lid), heat the cooking oil. Once heated, fry all the pieces. Cover the pan while frying as this will keep the moisture and make your friend chicken juicy. Once brownish, turn to the other side till brownish, and ready to serve.

Simple, easy, delicious and CLEAN. No longer need to purchase instant fried chicken from the fast food outlet. Alhamdulillah .....

Stir Fry Baby Cabbage

Salam all,

Let's Go Green. Since Monday, I have not cook rice for the family -- we had other than rice for dinner --- therefore, last Wednesday, I craved for a fresh fry of green vege. Dug my fridge and found a packet of baby cabbage. Here go, our side dish for today.

A simple and quick dish, here it is:

A packet of baby cabbage
3-4 cloves of Shallots and garlic
A little bit of anchovies
1 table spoon of cooking oil
Sprinkle of Olive oil
Salt and pepper to season.

1. I simply soaked the vege for a little while in a table spoon of vinegar (read somewhere that it's good to do this to remove pesticide)
2. prepare shallot and garlic and saute for a while in a heated cooking oil.
3. Once the shallot and garlic turn brownish, add the anchovies.
4. Add some water in order not to burn the ingredients.
5. As the achoveies soften, add some salt. (salt was to retain the green color of the vege, besides to season it).
6. Finally add in the vege that has been washed thoroughly. Let it cook for just a few minutes, 3 minutes, perhaps.
7. Turn off the stove, sprinkle some olive oil for the good oily but healthy looking. Also some sprinkle some pepper to your satisfaction.

Serve hot.

I had a plateful of it - nak bagi kenyang sebab nak reduce the rice intake --- agak2, sampai bila la boleh beristiqamah macam ni.

Some health facts on cabbage: (source)

It is rich in anti-oxidants and are in the first line of defense against cancer. Cabbage is one of the vegetables that are highly promoted for prevention of cancer. It has high content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus. In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid. This humble vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer. To read further, click on the link.

Eat Healthy, Stay Healthy.