Sunday, May 31, 2015

Eggless Scones

A cut-n-paste from Anna Olson's 

2 cup all-purpose flour
¼ cup sugar (I used brown sugar)
1 Tbsp baking powder
¼ tsp salt (#omitted because I used salted butter)
1 Tbsp finely grated lemon zest
½ cup cool unsalted butter, cut into small pieces (I used salted butter)
½ cup whipping cream (I used buttermilk)
¼ cup 2% milk, plus extra for brushing
1 large egg (#omitted because Sabrina cannot take eggs)
1 tsp vanilla extract
1 cup fresh or frozen cranberries (#omitted~ sorry, not at home)

1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the floursugarbaking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.


Ini kira kemalasan nak meng'update' tahap super. So, boleh lah ye 'a cut-n-paste' pun. Yang penting ada resipi. Yang tulisan biru tu adalah perubahan yang dibuat... almaklumlah .... suka 'menderhaka' pada resipi (pinjam istilah cik Mat Gebu sat). Bila tengok semula resipi tu.. banyak pula tulisan birunya. hihihi .... Tak pe lah, walaupun menderhaka, apa yang penting.... LARIS. Kesemuanya habis in a split.

Adios. Wassalam.

Pineapple juice

Siakap Kukus Mangga

Tuesday, May 26, 2015

Hot-n-Spicy Chinese Fried Rice


Coming back from a tiring office hours would call for snap and simple dish.
This is what I made for dinner on one evening.
Chinese Fried Rice is normally not spicy, but savory from the white pepper that it uses.
I feel like having something spicy but simple, therefore I simply add the 'cili api' in my ingredients.

My ingredients:
1 pot of cooked rice.
Carrot - sliced thinly
1 stalked celery - sliced thinly too (I put extra into mine to add flavors)
3 hot small chillis (cili api) - smashed
Chicken - cut into small pieces
Chicken ball - cut
Salt and pepper to taste
Onion and garlic

How I made it:
1. Make sure the rice is cooled.
2. Fry the onion and garlic till tender.
3. Add chicken. Fry till cooked. Put a little bit of water to scrape the chicken from the wok.
4. Add carrot and celery. Fry lightly.
5. Add seasonings.
6. Add rice. Mix well.
7. Make a whole in the center and put a beaten egg. Let it harden a bit before mixing it with the rice.
Let it cook. And serve hot.

The aroma of the celery and the spicy taste of the cili api really tempts my appetite.
Bon appetite...


Sunday, May 24, 2015

Friday, May 22, 2015

Lempeng Nyoq


Peningnya memikir nak masak apa.
Rasanya macam masalah sejagat. 
I always thought of preparing a week's menu. But it never happen yet. Perhaps one day it will.

This is my fast solution for tonight's dinner.
Lempeng kelapa @roti nyog @lempeng nyoq @lempeng nyiur.
Those are the synonyms. Variety of names referring to one product.

'Nyog' is coconut pronounced in the the northern states of Malaysia.
Nyiur or nyior is coconut pronounced in the eastern states of Malaysia.
In Bahasa Melayu, we called it 'kelapa'.
Lempeng is similar to flat bread but it is a batter rather than a dough.

Enough blabbering. 
Now with the recipe:
I get hold of a small packet of grated coconut about 2 cups. (Preferably only the white is used). Put in a bowl.
Next I added 1 cup of multipurpose flour.
I added 1 beaten egg.
A pinch of salt to taste.
And finally about 1 cup of plain water.
Mix everything well.
The batter should be runny. Add more water if it does not.
Then, spoon the batter onto a hot griddle. Flatten it just like making a pancake. 
Let it cook on one side. Then flip to cook on the other side.
Once ready, serve it.

You can enjoy it with curry, sambal ikan bilis or even the brown rice.


Thursday, May 21, 2015

Stir Fry Asparagus


Having kakak at home for her semester break is a blessing.
Happy to see food for dinner is ready.
She made spaghetti bolognaise this time round.
Ibu just feel like having some greens in the diet.
A very fast solution is to fry the asparagus.

I made it differently this time:
I had my asparagus cut (not really cut, but i break it using the bare finger) into about 1 inch.
I put it on a hot grill, and sprinkle some olive oil, salt and pepper.
The garlic chopped and also dumped onto the grill.
When soften, mixed the two together and enjoy it with the spaghetti.
It is really fast and tasty.


Sunday, May 17, 2015

Nasi Arab in the houz and Beef Korma in Noxxa


We have guest today. My cousin and family is coming over for lunch. Its their son convocation day. Its a day when family celebrates it together. And they decided to celebrate it at our house. We are honored. Alhamdulillah. Thank you Allah for this close ties.

We decided a nasi arab would be fast and good for this special day. And ayah agreed to give a hand into this.
The recipe for Nasi Arab is here.

To spice up, ibu will make some beef korma and roast chicken. Plus some salad and the tomato sauce.

For the beef korma, Noxxa Pressure Cooker expedite the task tremendously.

1 kg beef cut into squares
4 table spoon korma powder
2 onion*
1 inch ginger*
3 cloves garlic*
(* blend these ingredients together)
1 table spoon cooking oil
Enough water to cover the the beef.
~Put all the ingredients into the NPC, set to high pressure for 30 minutes. Press the start button.

After 30 minutes, after the beep. Let the steam out.
Set the NPC to stir fry mode.
Add more water if need to
Put in the asam keping or scientific name Garcinia Atroviridis.
Put in the salt to taste.
Let it boil.
Add 1 cup of coconut milk (I used palm milk).
Let it boil.
The turn the stir fry to off.

On the frying pan; fry the followings together till golden brown in three table spoon cooking oil.
1 onion
1/2 inch garlic - thinly sliced
Cinnamon stick, star anise and clove
Then pour into the cooked korma.
Cover the pot to retain the aroma,

Whalla. Fast and easy. No mess.

Tyr it.
Wallahu a'lam

Wednesday, May 13, 2015

Chicken Pot Pie


Care for a western dinner tonight? We had Chicken Pot Pie for dinner. This is not my first attempt. Made it several time before. I used the store-bought pastry, normally sold at the bakery. First what we need to make is the filling. You can have a variety of filling to your liking.

My filling had chicken (as it is called chicken pie), celery, mushroom (diced), carrot (diced), onion (diced), fresh milk, multipurpose flour, salt and pepper.

First, heat the cooking pot on stove. Add 1 tablespoon of cooking oil or olive oil or butter.
Fry the onion till tender. Add chicken (I used the breast, cut into small pieces). Then add in carrot, mushroom, celery. Let it cook for a while,
Second, add some water and fresh milk to tender the ingredients. 
Third, prepare the flour - water mixture. This will thicken the gravy.
Once cooked. Ad the flour-water mixture. Keep stirring.
Turn off the heat.

Preheat the oven to 180 celcius.
Ladle into a small bowl.
Flatten the dough pastry and cover the bowl thoroughly with it.
(Atikah likes the cheesy taste, so hers was sprinkle with some cheese before covering with pastry dough.
Bake in the oven for about 20 minutes or till brown.
Whalla! Ready to it.

Try it. It's delicious.
The recipe? It's a trial and error exercise.


Monday, May 11, 2015

Baked pasta in white sauce


"Meal for three, please."

How I wish it is always as easy as this. Simply place an order, and the food that you wish for is served in front of you. --- Only in Jannah (heaven), insha Allah, my destination and you too.

I had a tough time deciding what to cook for dinner last night. I raked through the fridge and storage for something that I can cook. I saw some curly pasta in the storage. Then, I remembered purchasing some shitake mushroom from the market the other day. And the chicken is thawed at room temperature.

I started to slice the mushroom, still unsure of what to do with it. I was thinking of just to saute it and keep it refrigerated. Slice some onion, and get the griddle ready with some olive oil for saute.

Then my daughter asked, "what next?". Next, I am going to boil the pasta. "What are you making?", my daughter asked again. "Not sure yet", was my simple answer.

I asked her, "Can you make some white sauce?". "Yes", she said. "But, with some cheese", she added. "Whatever', was my answer, lazily.

For the white sauce:

She melted 2 tablespoon butter in a pot. Then add 3 tablespoon of multipurpose flour. And mix well. Next, she added some fresh milk (about two cups). Whisking heavily to break all the lumps. She added some cheddar cheese. And added some salt and pepper to taste. She keeps on stirring to the correct consistency that she wants. Adding plain water when need to.

I prepared some filling:
Chicken breast diced. Onion diced. Saute both in olive oil, with salt, pepper, oregano, dried parsley, and mixed herbs. Cooked till done.

Then we decided to bake the pasta in the oven. We layered everything in a sequence - pasta, mushroom, chicken, white sauce - repeatedly, being the pasta and white sauce the top. Sprinkle with some cheese (pitiful, we ran out of cheese) before baking. 

I asked my daughter to cover the pasta with aluminium foil, and baked for 10 minutes in 170 celcius oven. Later remove the foil and baked for another 10 minutes. My daughter did not wait till it gets golden as she did not want the pasta to be harden as some parts are not fully covered with the white sauce (we ran out of the white sauce too)

Well, Alhamdulillah.. it's delicious. It's heaven for cheese lover. But not the kampung folks appetite like my hubby and me. We enjoyed eating it, but we cannot have too many of it.

Adios .... wassalam

Wednesday, May 6, 2015

Broccoli soup


Ini Broccoli soup versi 'M'.
Apa versi 'M' tu? Versi orang Malas dan nak cepat.
Anyway, Alhamdulillah ... it fulfills our appetite needs for dinner.
The soup itself is low in carbohydrate, but when you had it with bread, rolls or alike, the carbohydrate appears. Its your choice, how you want to have it. For my daughter, she simply slurped it down just like that. Pretty healthy ;-)

My Broccoli Soup

Broccoli - washed and cut. grilled and charred slightly in olive oil. Transfer it to a blender, add some plain water or milk, blend it till smooth.
In a saucepan, I melt about 1 tablespoon of butter. Add 1 tablespoon of multipurpose flour. Stir quickly to make a roux. 
Add heavy cream or whipping cream or simply milk. Stir to dissolve the roux (use whisk).
Add the blended creamy broccoli.
Add salt and pepper to taste.
Let it boil and thicken to your liking.
Ready to eat.....

Fast and easy. Clean and healthy.
Enjoy .....


Roasted Chicken and vegeies


I roasted two chickens yesterday, and I have few pieces left. Enough for the two of us (Mr Hubby and me). To add flavour to it, I prepared some vegeies to go with it.

I reheat the chicken on a grill... (not too long as it will take the moisture away). At the same time prepared the grilled vegeies. I had some carrots, celery, tomatoes and broccoli. All are washed and cut. Spread some olive oil on the griller, place the vegeies, sprinkle more olive oil over it. Also sprinkle some salt and pepper. Turn them for an even cook. 

Caution: Tomatoes are very tender. Do not flip it too often. Only once for each side. And its cook pretty fast too. I really love the charred tomatoes with salt and pepper. I can have plenty of it just like that.

To top all these, I had the saute shitake mushroom too. Simple slice the onion and mushrooms. Saute the onion till tender. Then add the mushroom. Sprinkle some salt and pepper. Saute till tender. This is also good for sandwiches. I sometimes had it precooked and kept it frozen for later consumption.

Alhamdulillah. A very healthy dinner for two. Saves money. Low carbohydrate and balance diet as well. Enjoy .....

P/s: You can enjoy these with homemade brown sauce/ mushroom sauce/ black pepper sauce or in my case; I simply enjoy it with some tomato ketchup ;-)

Tuesday, May 5, 2015

Chicken: Pressured with Noxxa; Roasted with convec oven.


Today, I would like to share a recipe which is very fast (but not furious) ... of course with the correct gadget. Total preparation and cooking time is approximately 1 hour. From the bathing process for the chicken, powdered, massaged, scrubbed, pressurized and roasted. 1 hour for a roasted chicken?... I would say, it's fast.

I had some stuffing into the hollow chicken which adds the flavour to the chicken.

Here goes my ingredients:
For the chicken
1 whole chicken - remove all the internal organs
Salt & pepper
2 inches butter
Oregano and Mix herb spices

  1. Bathing process means cleaning the chicken from any excessive fats and blood clot.
  2. Powdered the chicken with some multipurpose flour to remove any unwanted ordour.
  3. Next is massaging the chicken with some butter throughout the body, underneath the skin ( I learnt this from a Youtube).
  4. Finally, scrubbing the chicken with salt and pepper, oregano and mixed herbs. Put aside while preparing the stuffing (if you can let it sit for a while for the salt and pepper to be absorped, it will be much better, but I do not have time for that)
  5. Stuffing may varies - I used carrot, thickly sliced, cauliflower, potato, celery. Amount? As many as the hollow can hold.Cut everything not too thin as it might be to soggy.
  6. Stuffed everything and place the chicken into the Noxxa pressure cooker. Sprinkle some olive oil.
  7. Set the cooker to * high pressure for 25 minutes (because I used a small chicken). An wait for it to do wonders.
  8. Once beeped, remove the pressure. Remove the chicken and place on a roasting tray. Roast in a conventional oven for about 10 - 15 minutes for a brownish colour in the 170 celsius.
Whalla! It's ready. You can eat it with rice. On it's own with some gravy. Or turn it into sandwich fillings.

By the way, in the pressure cooker, you will see there are liquids from the chicken. You can save it as chicken stocks, to be used later when necessary.

Alhamdulillah ... all these beautiful and tasty food is a gift from Allah to us all. Alhamdulillah.


(*) - terima kasih kepada yang menanyakan tentang ini. Terima kasih Ita Rossi ...