Brunei Batik Cake

I love this cake. It is so nostalgic. and no need to bake yay!!! Be warned, It is very rich and fattening. Not for those who is on diet.

Recipe:

500g Butter
10 eggs
1 can condense milk
1 can evaporated milk
1 cup flour
1 cup nestum
1 cup milo
1 cup nestum
1 packet of original marie biscuit
3 tablespoon of gravy browing
1/2 cup castor sugar

Direction:

1. Beat Sugar and butter until fluffy
2. Combine eggs one by one
3. Beat until smooth
4. combine condense Milk/Evaporated Milk/Flour/Milo/Horlick/Nestum and gravy browing
5. Mix all the above until smooth.
6. Pour the mixture in a non stick pan with small fire. Cook until it doesn't stick to the pan's side.
7. break the marie biscuit in 2 and add the marie biscuit in the pan and combine.
8. Use tin foil or plastic wrap to line a tray.
9. Pour all the mixture and press with potato presser until compact.
10. Refrigerate.
11. Cut and serve.

Roast Beef with Thyme

Recipe:

1 Block of round eye beef
string
1 teaspoon of dried thyme
Kosher salt to taste
Freshly grounded black pepper to taste
1 tablespoon of olive oil
Vegetables ( Your choice) I used carrots because that is the only veggy I have in my fridge.

Direction:

Preheat the oven to 220c
Tie the beef to hold the shape. Season with salt, pepper and thyme. Drizzle with a little bit of olive oil.

Heat up a pan and brown beef all sides for a few minutes and transfer the beef to the oven and roast for about  50 Minutes if you want medium well. Make sure you place the beef on top of the veggies when you are roasting. Once beef is done, baste the beef with the juice from the pan and transfer the beef to a wooden board to rest for at least 15 minutes before carving.

Yorkshire Pudding

I Love Yorkshire pudding with Roast Beef. Today I made mini yorkshire pudding to eat with my roast beef.

Recipe:

1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
60g vegetable oil


Direction:


Add flour to a large bowl, then add the eggs, milk and ½ tsp salt, whisking until smooth and aerated. Cover and chill for at least 1 hour. 


Preheat oven to 220°C


To finish the Yorkshire puddings, divide the vegetable oil evenly between 6 holes of a 1/3 cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan and evenly divide the batter between each hole (should be about ¾ full). Return to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.

Stir fry chicken with dried chillies and cashew nuts

Recipe:

1 chicken breast cut to bite sizes.
4 dried chilies, cut in half and soaked.
1/2 cup of cashew nuts
4 cloves of garlic minced
1 yellow onion sliced
a handful of spring onions sliced.
Salt

Sauce:
1 tablespoon soy sauce
1 tablespoon chinese rice wine
1 teaspoon chicken stock
2 tablespoon cooking oil
1 teaspoon sesame oil
1/2 cup water

Direction:

Marinate the chicken with salt and fry in a wok. once chicken is cooked, put aside. Use the remaining oil and fry the chilies until fragrant. Add the garlic and onion and fry. Once the garlic and onion are cooked, add the chinese rice wine and flambe for a while and add the soy sauce, chicken stock and water.

Add the chicken and let the sauce thickens. Once the sauce thickened, add the sesame oil and salt to taste. Garnish with the spring onion and serve.

Instant Egg Drop Curry

Today I was so lazy to cook and to go out and find food. I decided to cook this as i remembered I have a packet of the instant curry paste in the fridge courtesy from my darling mom in law.

Recipe:

4 Eggs

1/2 packet instant curry paste

1/2 cup of coconut milk

1/2 cup of water.

Salt to taste

Direction:

Heat up a frying pan and saute the instant curry paste. ( Use oil if your curry paste doesn't come with it. Mine comes with oil)

once curry paste is fragrant, add water and boil. Once water is boiling add the coconut milk and salt to taste and let it boil some more. Once the curry is boiling crack the eggs directly into the curry. hence the name dropped egg curry. Do not stir and make sure you drop it individually and with it's own space in the pan.  Let it simmer until the egg hardens. 

Once eggs are cooked, serve with white rice.

Instant Egg curry.

Grilled Chicken Breast

I served this with my purple mashed cauliflower and it was amazing.

Recipe:

1 large chicken breast halved and pounded softly (Makes 2)
1 tablespoon balsamic vinegar
2 teaspoon dried rosemary
2 tablespoon ground mustard
1 teaspoon garlic powder
1/4 cup extra virgin olive oil
kosher salt & freshly grounded black pepper to taste.

Direction:

Combine all the ingredients in a  zip lock bag and mix. add the chicken breast in the bag and coat evenly.
Keep in the fridge for at least 2 Hrs. Once taken off from the fridge, make sure you leave it out to room temperature for at least 20 minutes before cooking.

Heat up the grill pan and grill for 4 minutes in each side. Let chicken rest on a wooden board for a few minutes before serving.

Funky Mashed Purple Cauliflower

Being on and off in my protein sparring diet, this is a delicious recipe to substitute mashed potato, if you are worried about the carb. The color is funky and my husband calls it space food but it taste superb mind you. If you are picky about food color, use white cauliflower instead. But this purple baby is a keeper for mua. How often do we get to put purple food in our mouth except for aubergines.

I ate this with grilled chicken breast.

Recipe:

1 Head Purple Cauliflower cut into small florets
1/2 chicken stock cube
4 cups of water
1/4 cup buttermilk
1/4 cup grated parmesan cheese
1/4 cup grated cheddar cheese
kosher salt to taste
freshly grounded black pepper to taste
1 piece of anchovy
1 teaspoon dried thyme

In a pot combine water with the chicken stock cube. Once boiling, add the purple cauliflower and boil until soften.

Once the Cauliflower has softened, drain and put in a blender. Add the cheese, buttermilk, anchovy, dried thyme, salt & Pepper and blend until smooth.

Pour the blended cauliflower back into the pot and cook in small fire to thicken it. Once thickened, Serve.

1 am tasmanian knuckle steak

One of my staff just came back from Langkawi bringing home my 1st grill pan. Hubby and i decided to try out the the pan with steak.

I always use this no fail recipe for steak. Here goes:

Recipe:

2 Pieces of Tasmanian Knuckle Steak

1/2 cup of barbeque sauce

1 tablespoon worcester sauce - I used home made worcester sauce

kosher salt

pepper

1/4 cup olive oil

1 teaspoon dried thyme or oregano

Direction:

Combine barbeque sauce, worcester sauce, olive oil, dried thyme/oregano, salt and pepper in a zip lock bag. Shake to combine and add the beef inside the bag and make sure all part of the beef is coated with the marinates.  Keep in the fridge. minimum 1 Hr to 8 Hrs before cooking.

Make sure you take out the beef at least 20 minutes before cooking to ensure the temperature of the beef is the same as the room temperature. Heat up the grill.  When grill is reallly hot, cook the beef 5 minutes aside. Total 10 Minutes for Medium rare. (We Like) if you want it to be medium well, 7 Minutes aside total to 14 minutes.  

Once cook, let the beef rest on a board for a few minutes before serving.

Had it with my apple cider barbeque sauce. No veggies strictly carnivorish :)

Rose's Ayam Masak Merah

This is my mom's recipe. her name is Rose hence the name. Every Raya celebration, she will cook this and this is one dish that I look forward to eat all the time.

Recipe:

Chicken Marinades:

4 Chicken Thighs - cut in 4

1 tablespoon turmeric powder

2 teaspoon salt

2 teaspoon liquid chicken stock

Sauce:

2 inch Ginger Sliced

1 stalk of lemongrass - sliced

2 inch of - Sliced Galangal

6 shallots sliced

4 cloves garlic sliced

1 cinnamon stick

4 star anise

4 cloves

4 cardamons

1 cup cooking oil

1/2 cup tomato puree

4 tablespoon tomato ketchup

4 tablespoon cili sauce

1 tablespoon cili boh

1/2 cup coconut milk

1/4 cup tamarind juice

1 cup water

salt to taste

Direction:

Blend ginger, galangal, lemongrass, shallots, cili boh and garlic with 1/4 cup water and keep aside.

Marinate chicken with the tumeric powder, salt & chicken stock. Heat up the cooking oil and fry chicken. drain and put aside. Keep some of the oil and leave about 1/4 cup oil in the wok and fry the star anise, cardamon, cloves and cinnamon stick until fragrant then add the blended items and fry until fragrant for a few minutes. add the tomato puree, tomato sauce and chili sauce and stir. then add the coconut milk and the balance of the 3/4 cup of water and boil. Add the fried chicken and let the sauce reduced to the consistency you want and add salt, sugar and tamarind juice to taste.

Tomato Rice

This turns out very nice and lovely. Normally this rice is eaten with Ayam Masak Merah ( Red Chicken??) but you can eat with curry or what ever you fancy.

Recipe:

5 Cups Basmati Rice (Wash and soak for 20 Minutes)

1/2 cup evaporated milk

1/2 cup tomato puree

1 pandan leave

7 tablespoon of ghee

3 cloves garlic sliced

5 shallots sliced

1 inch ginger. Sliced thinly

3 cardamons (Pelaga)

3 star anise

1 cinnamon stick

4 cloves

5 cups of water

salt

1 cup roasted cashew nuts

1 cup raisins

Direction:

In a pot, heat up the ghee and saute the star anise, cardamons, cinnamon and cloves until fragrant. Add the garlic, shallots and ginger and pandan leave (bruised and twisted) and saute until tender. Combine tomato puree and cook for 1 minute. Add the milk and water and boil. Once the liquid is boiling add the rice and stir. Add salt and transfer to a rice cooker. Once rice is cooked, add the cashew nuts and raisins and stir. Serve hot.

Easy Right..