Sunday, November 20, 2011

Asam Pedas Keladi

'Asam Pedas Keladi' or 'Spicy & Sour Yam Soup' is one of our favourite. Atikah likes it most. It's a kind of traditional dish and can be categorized as vegetables. We can eat both it's rhizome and it's stalk. The rhizome is delicious to be made into 'pengat' - a dessert which consist of coconut milk and sugar as the sauce and the rhizome that has been boiled. Or you can also have a fritter out of the rhizome.

For the stalk, we can turn it into a spicy soup. But! be careful with the resin. It might ruin your clothes if in contact.

A search in the internet found me with this interesting health facts about yam.

Yams provide a very good source of potassium and fiber. They also offer a good source of vitamins B1, B6 and C. In addition, yams are a good source of manganese and carbohydrates. They contain large amounts of B6, which required by the liver, and also contain folic acid and other B vitamins which help to detoxify excess estrogen. This action is especially beneficial in helping women improve symptoms of premenstrual syndrome. ~ from

No wonder our elders are so healthy, they eat lots of healthy food unlike the fast food generation that we are in now. This is how Atikah cooks the 'Asam Pedas Keladi'


4 stalks of yam
2 fresh red chillis *
1 onion*
3 garlics*
1 tsp whole black pepper
2 cups of plain water
1 tbsp tamarind juice
salt and sugar to taste

How to:
  1. Blend all (*) ingredients.
  2. Prepare the yam stalks by removing its outer layer. Boil till tender and rinse.
  3. Put all the blended ingredients in a pot, add water, tamarind juice and put to boil on a slow heat.
  4. Add the tender yam, add salt and sugar to taste.
It's ready. Serve hot. Eat with hot rice. Yummy, yummy.

And not to forget the yam plant is also very nice as a landscape plant too.

Shot taken from a hotel that we stayed in recently.

Wednesday, November 16, 2011

Kuah Kuning Dhal Campur Telur

Salam all,

I suddenly felt like eating something that I like to eat - like it very much, but I seldom cook it because no other from the family likes it. It's the 'Kuah Kuning Telur' as what my mother used to call it.

It's a pretty simple cooking. I don't have to 'tumis', just boil everything.

The ingredients:

2 tablespoon of dhall
2 potatoes cut into cubes
1 red onion
1 lemon grass - just crush it a little bit
1 cup of coconut milk
2 eggs
1 teaspoon tumeric
salt to taste
plain water

How to:
  1. Boil the dhall in 1/2 cup of water and tumeric powder. (some suggested to put a tbsp of cooking oil the expedite the dhall tendering process).
  2. Add in the potatoes and onion. Cook till tender. You may add some water if it has dried up.
  3. Put to eggs into it. Once it's harden, add the coconut milk and salt.
  4. Let it boil. But please stir regularly to avoid the coconut milk turn into oily substance.
Easy isn't it. Hmmmm .... delicious .... i like. It will taste superbly delicious when you add some black soy sauce when eating it with the hot rice. Teringat zaman kecik2 dulu ....

Tuesday, November 8, 2011

Red Mutton Soup

Salam all,
Yes, it's mutton soup. Well, it's qurban, there's goat that had been slaughtered, of course there's mutton to cook. My husband decided to make the Red Mutton Soup. It's his recipe. And it is the fisrt time I enjoyed eating mutton. This mutton is different, it does not have the strong 'goaty' taste (for someone who dislike mutton). Probably because it is fresh.

The recipe:

  • 1 kg of mutton + its bones
  • 2 cans of tomato soup
  • 1 can of baked beans
  • 2 stalks of celery - cut
  • 6 cherry tomatoes - cut halved
  • 10 button mushrooms - cut into four
  • 1 carrot - diced
  • 3 shallots - sliced
  • 3 cloves of garlic
  • 1 inch of ginger - sliced
  • soup powder (or the bunjut)
  • Cinnamon and star anise
  • 2 table spoon of cooking oil
  • Plenty of water for boiling
  • Salt to taste

How to:
  1. Fry the onions, garlics, ginger, cinnamon and star anise till fragrant.
  2. Add water, and the bunjut.
  3. Add the mutton and its bone (I preboil these in pressure cooker for a tender result).
  4. Pour in the tomato soup, and all other ingredients except the baked beans.
  5. Let it boil and simmer to perfection in terms of it's thickness and taste.
  6. Add the baked beans just before serving for a whole bean (not mashed).
  7. Ready for serving.
Nice to be eaten with the garlic bread and its counterparts.

It's our complete dinner: All are homemade.
Coleslaw, mashed potato, garlic bread and the soup.

Bon Appetite!

Sabrina's Eggless Brownies

Sabrina had always wanted to bake. She spent one night searching for a recipe that she would want to make. And most importantly, it has to be something that she can eat. She found herself something that she had always wanted to taste but cannot do so because she can't take egg. She found the 'Eggless Brownies' recipe.

The following day, I let her to explore my kitchen for the ingredients that could make an eggless brownies. Satisfied with all that are available, she began her quest -- making an Eggless Brownies. Ibu just sit back. It has to be fully hers.

However, towards the end, she complained that her mixture were too dry. I went to take a look. She complained that the recipe do not has any liquid, therefore, with my 'skillful' mind, I added 1/2 cup fresh milk into the mixture, which immediately make a smooth batter that could easily poured into a pan. Only until I began this write-up about her eggless brownies, then I realized that there is liquid in the recipe -- the cold water. Anyway, the brownies turn out to be almost perfect, not too sweet, except a bit dry. Probably we should add more moist into it next time. However, it made her little brother skipped his lunch because he ate too much of the brownies.

The ingredients:
As copied from the internet, my addition in italic

8 tsp oil
1/4 cup sugar
1 tsp vanilla extract
1 tsp chocolate extract
1 tbsp plain lowfat yoghurt
1/4 or as needed cold water
3/4 cup general purpose flour
2 tbsp cocoa
1/2 tsp baking soda
1/4 cup chocolate chips
1/2 cup fresh milk

How to:
  1. Preheat oven to 350 degrees
  2. In a medium bowl combine dry ingredients, mixing until blend
  3. With a spoon, combine remaining ingredients in another bowl. Make a well in the dry ingredient and pour in the wet ingredients. Mix well until moistened.
  4. Place batter in a 4X8 inch non-stick pan.
  5. Bake for about 15 minutes. Cool on a wire rack.
Bon Appetite! Don't forget to try this recipe. Some modification will not do any harm.