Fried Maggi Goreng with Burger (Fried Instant Noodle with Mince Burger)

Instant Noodle!! You can't leave without them knowing how bad they are for our health.

This version is a courtesy of my friend Vivien who introduced me to this yummy version from one of the Mamak restaurant in Sri Hartamas. So I decided to make my own version as the Mamak's one is too oily for my taste.

Ingredient:

2 packet of Maggie Goreng Indo Mie or Ibu Mie - What ever rocks your boat as long as it's called Mee Goreng Instant.

2 pieces of Ramlee Burger patties - Mashed

Diced Garlic

Diced Onion

2 Eggs

Oil for frying

Black Pepper

Method:

Boil the instant noodle as usual. Add all the condiments and set aside.

Heat up oil in a wok and fry the garlic and onions.

add the eggs and just stir fry for a while  

add the mashed burger patties and stir until cooked.

Add the Instant Noodle, Stir and serve.

Fried Sambal Sardin Fish

This is the dish taken from my Gramma. This is one of our family comfort food. Sardin fish is a staple food for our people in Sabah where i come from. Normally we eat the fried sardin fish with Bambangan. My gramma hates wasting food, so the balance of the fried sardin, she will make into this sambal. It's awesome to be eaten with white rice. I can just have this and white rice alone.

Ingredients:

Sardin fish

bird eyes chillies (As much as you can tolerate)

Chopped shallots

Cooking Oil

1/2 packet of tamarind (Juice)

Salt

Sugar

Method:

Fry the Sardin Fish - Remove the flest from the bones - mash by using mortar or blend. (Mashed is better)

Heat up 1 cup of oil in the wok ( Yes, this dish requires lots of oil)

fry the shallots and chillies

combine the mashed sardin flesh and cook for a while.

add in the tamarind juice and stir.

Make sure you keep on stirring and this dish do require ALOT of stirring.

add the salt to taste and sugar.

One can easily under cook and over cook this dish. The technique is, the moment the oil starts to bubble stop cooking and remove from the wok other wise it will burn. If you under cook it, it will not have the crispiness.

This dish takes practice.

Ayam Percik

I made this for buka puasa with my staffs and it's the easier version than the traditional ones without jeopardizing the taste.

Ingredients:

Blended Ingredients:
8 Shallots
5 cloves of garlic
2 inches of ginger
3 inches of fresh turmeric
2 stalk of lemongrass
2 inch of galangal (Lengkuas)

Other Ingredients:

3 Table spoon of chilli paste (Cili Boh) or more if you like it spicy.
200 ml of thicken coconut milk
1 piece of assam keping
12 pieces of chicken drumstick.
salt & 2 teaspoon of chicken stock.

Method:

Marinate the blended item with the chicken overnight with a little bit of salt. When you are ready to cook it, pour the marinated chicken with the marinades then combine the coconut milk, the chilli paste and assam keping.

Switch on the fire and cook with medium fire. Cook until the sauce thickens. Add salt & chicken stock to taste. The chicken should be half cooked.

Separate the chicken from the sauce and  bake the chicken for 30 minutes at 180 C.

Once the chicken is baked, pour the remaining sauce on to the chicken and serve.

Cincaluk Chicken

So in love with this dish. Easy to make as long as you got the Cincaluk lying around.

Ingredients

Chicken cut to small pieces ( I used 6 drumstick cut small )
sliced cili padi (How much is up to your tolerance to the spiciness)
Kaffir Lime leaves
1/4 cup of tamarind juice
1/2 cup of Cincaluk
oil for stir frying
Salt to taste ( Be wary, the cincaluk is already salty so use sparsely and to taste)

Blended ingredients:
8 Shallots
5 cloves of garlic
3 stalks of lemongrass
2 inch of fresh tumeric
1 inch of ginger

Method:

Heat up the oil in the wok and stir fry the blended ingredient. Make sure you fry the blended ingredient until it is thoroughly cooked other wise, it wont taste very nice.

Once that's done pour in the cincaluk, tamarind juice, kaffir lime leaves and chillies. Then  let it cook for a while.

Put in the chicken and stir. Cover the wok and let it simmer until chicken is cooked. Once the chicken is cooked, taste if you need to add more salt. Most of the time, I don't need too because the cincaluk I used was very salty on it's own.

Serve with white rice.

Enjoy................................................

Crema Catalana

During my recent trip to Barcelona, a trip to Monseratt  introduced me to "Creme Catalana" I fell in love and was hunting for it every where I go in Barcelona. The french might hate me for this but hands down it beats Creme Brulee. (My opinion)

When I came back to Malaysia, Instead of oogling at all my recent purchases, I googled "Creme Catalana" and OMG, these yummies are so easy to make.

Its meant to be runnier then the Creme Brulee. How it just melts in your mouth with the caramelized sugar top. This will be one of my favorite dessert of all time. Sinful yet so devine.

Recipe:

1/2 cup castor sugar for the creme
4 egg yolks
1 stick of cinnamon
1 TBS of corn starch
2 Cups of Milk
grated rind of a lemon
1/2TS of Vanilla essence (Not in the Recipe)
A pot
4 Small Ramekin

1/4 cup of castor sugar (For the topping)

Method:

1. Combine the egg yolks and the 1/2 cup sugar and beat until the colour turns light yellow. ( I Just used a hand whisker)

2. Add the grated lemon rind, Cinnamon stick and the vanilla essence

3. Whisk Milk little by little.

4. Add the cornstarch and whisk.

5. Over Medium fire, heat the mixture constantly. Just until thickened. Remove from pot immediately.

Tips:
As soon as the mixture thickens, you will feel resistance while stirring, Remove the pot from the fire or your mixture will curdle. The texture of the crema should be smooth and creamy.

6. Remove the cinnamon stick and pour your creme into the ramekin.

7. Cool it over your counter for at least 20 minutes

8. Refrigerate for at least 3 Hours ( You can even make it the day before)

9. Before serving, sprinkle the rest of the sugar on top.

10. Oven toast them for a few minutes to caramelize the sugar on top. ( You can use a blow torch or a broiler to caramelize your sugar.

11. Serve Immediately.

Kung Pao Chicken

It has been a while since I updated this blog. Today, I decided to cook Kung Pao chicken for my hubby. I merely used what I have in my pantry. Please excuse the presentation.

Ingredients:

1 1/2 boneless & skinless chicken breast
3 tablespoons roasted cashew nuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar (I substituted with Apple Cider vinegar)
2 tablespoons water
1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with kitchen towel and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Add in the remaining 2 tablespoons of cooking oil and wait for the wok to heat up.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and spicy smell come out then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

French Toast

Recipe:

8 slices of bread
1 cup of cream ( Whipped)
2 eggs
1/4 teaspoon of vanilla essence
1 tablespoon of honey
Butter

Method:

Heat up the oven to 300 F.

Combine the cream, eggs, vanilla essence & honey and beat until smooth. ( You can beat with a hand whisk).

soak the bread with the liquid for at least 30 seconds each side and set aside.

Heat up the pan and grease with butter and fry the bread 2 minutes each side. Once all the breads are fried, put them in the oven for at least 1 minute and serve.