Today, dalam sejarah, I didn't feel so good. My whole body wanted to crumble when I got up to makan sahur this morning. My head has been pounding for days now. Blame it on Michigan weather :) On Tuesday and Wednesday, it was above 90F and the next 2 days, it was cold! It felt like Fall just dropped in and said "Honey, I'm home!". I was hanging in there until today. I couldn't make it. I was OUT! Sorrylah Dini. I tak dapat bawa you ke pasar tani hari ni. I hope you got my msg. My phone habis credit pulak. Patutlah the girls tak dapat I punya msg, but just nice juga they all tak dapat msg I. I demam pulak. :)
I feel a little better now and decided to post the recipe I got from RasaMalaysia before I get to weak to think and write.
Recipe: Shrimp Wontons
adapted ~ Rasa Malaysia
Things you need....
about 12 to 14 shrimp (chopped coarsely)
wonton wrappers
1 tsp salt
1 tsp oil
1 tsp peeled, grated fresh ginger
1 tsp sugar
1 tsp sesame oil
1 tsp corn starch
3 minced sprigs coriander
1 water chestnuts (peeled and finely chopped)
White pepper powder to taste
1 beaten egg (for sealing wontons)
Step 1:
Get a pot fill with water ready and heat it to boil. While waiting for the water to boil in your steamer, let's get a mixing bowl to add all the raw ingredients. Mix the the ingredients above, except for the egg, in a mixing bowl.
Step 2:
Place about a teaspoon of the shrimp mixture right in the middle of the wonton wrapper. Now, with your index finger, brush all 4 corners of the wonton wrapper with the beaten egg. Fold the wonton in half, corner to corner, to form a triangle. Place your index finger in the middle so you have something to press up against, fold the left side into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Do this to the right side. Now you got a little purse.
Step 3:
Once you have finished wrapping all your wontons, your water should be boiling by this time, boil your wontons (I put 2 to 3 at a time) for a couple of minutes or until they start floating. Pick them up and drain them. Repeat process.
Now for the sauce that goes with this. I made a garlic ginger chilic sauce. I know it's a mouthful.
Garlic Ginger Chili Sauce
2 tsp of minced ginger
2 tsp of minced garlic
2 tsp of minced chili
2 tbsp of soy sauce
a pinch of sesame oil
2 tbsp chopped onion springs
Salt to taste
Enjoy!!
Today, dalam sejarah, I didn't feel so good. My whole body wanted to crumble when I got up to makan sahur this morning. My head has been pounding for days now. Blame it on Michigan weather :) On Tuesday and Wednesday, it was above 90F and the next 2 days, it was cold! It felt like Fall just dropped in and said "Honey, I'm home!". I was hanging in there until today. I couldn't make it. I was OUT! Sorrylah Dini. I tak dapat bawa you ke pasar tani hari ni. I hope you got my msg. My phone habis credit pulak. Patutlah the girls tak dapat I punya msg, but just nice juga they all tak dapat msg I. I demam pulak. :)
I feel a little better now and decided to post the recipe I got from RasaMalaysia before I get to weak to think and write.
Recipe: Shrimp Wontons
adapted ~ Rasa Malaysia
Things you need....
about 12 to 14 shrimp (chopped coarsely)
wonton wrappers
1 tsp salt
1 tsp oil
1 tsp peeled, grated fresh ginger
1 tsp sugar
1 tsp sesame oil
1 tsp corn starch
3 minced sprigs coriander
1 water chestnuts (peeled and finely chopped)
White pepper powder to taste
1 beaten egg (for sealing wontons)
Step 1:
Get a pot fill with water ready and heat it to boil. While waiting for the water to boil in your steamer, let's get a mixing bowl to add all the raw ingredients. Mix the the ingredients above, except for the egg, in a mixing bowl.
Step 2:
Place about a teaspoon of the shrimp mixture right in the middle of the wonton wrapper. Now, with your index finger, brush all 4 corners of the wonton wrapper with the beaten egg. Fold the wonton in half, corner to corner, to form a triangle. Place your index finger in the middle so you have something to press up against, fold the left side into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Do this to the right side. Now you got a little purse.
Step 3:
Once you have finished wrapping all your wontons, your water should be boiling by this time, boil your wontons (I put 2 to 3 at a time) for a couple of minutes or until they start floating. Pick them up and drain them. Repeat process.
Now for the sauce that goes with this. I made a garlic ginger chilic sauce. I know it's a mouthful.
Garlic Ginger Chili Sauce
2 tsp of minced ginger
2 tsp of minced garlic
2 tsp of minced chili
2 tbsp of soy sauce
a pinch of sesame oil
2 tbsp chopped onion springs
Salt to taste
Enjoy!!
I have tried making this recipe so many times and it had never came out as good as I hoped for but I wanted to try it anyways. I got this recipe from recipezaar.com from phabmissus. The recipe was pretty simple and the flavor was superb. The main ingredients were simple too, just garlic and lots of ginger. :)Things you need....
Mix all these together. Here you can add chilies if you want or omit it if you don't like it spicy.
Sauce for chicken
1 tbsp garlic puree
1 tsp sesame oil
5 tbsp light soya sauce
1 1/2 tbsp of sugar (to taste)
3 tbsps chicken stock (from boiled chicken)
Cut the chicken to bite size pieces and lay it over a bed of sliced cucumbers. Pour the sauce over it and serve with rice and ginger dipping. Enjoy...
I have tried making this recipe so many times and it had never came out as good as I hoped for but I wanted to try it anyways. I got this recipe from recipezaar.com from phabmissus. The recipe was pretty simple and the flavor was superb. The main ingredients were simple too, just garlic and lots of ginger. :)Things you need....
Mix all these together. Here you can add chilies if you want or omit it if you don't like it spicy.
Sauce for chicken
1 tbsp garlic puree
1 tsp sesame oil
5 tbsp light soya sauce
1 1/2 tbsp of sugar (to taste)
3 tbsps chicken stock (from boiled chicken)
Cut the chicken to bite size pieces and lay it over a bed of sliced cucumbers. Pour the sauce over it and serve with rice and ginger dipping. Enjoy...
Step 2:
Finely chop oreo cookies. Mix chopped cookies with butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Step 3:
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped cream topping onto top and sides of dessert. Slice about 2 cups of strawberries; arrange over dessert. Store leftovers in freezer.
How to video:
http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=871&
Step 2:
Finely chop oreo cookies. Mix chopped cookies with butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Step 3:
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped cream topping onto top and sides of dessert. Slice about 2 cups of strawberries; arrange over dessert. Store leftovers in freezer.
How to video:
http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=871&
I tried this recipe from Chef Wan. Although my pudding don't look as good as his, it taste good though. :)
Recipe: Strawberry Vanilla Ice Cream Pudding
Adapted: Chef Wan
Things you need:
Step 1:
In a bowl, whisk sugar and egg yolks together. Then add in the corn starch, almond extract and little milk. Mix well.
Step 2:
In a big pot, add in the milk, water and agar-agar on medium heat for about 3 to 4 minutes or until all the ingredients are mixed well. Now add in the the mixture from the bowl and change the heat setting to low. Stir it occasionally. Once the mixture has thicken and starts to boil, turn the heat off.
Step 3:
This is the yummy part. Add in your ice cream and mix well. It won't hurt if you add more ice cream. It is up to you. Separate your pudding mixture into two. Make sure your mold is pre-soak before you put the mixture in.
Step 4:
To the other mixture, add in your strawberry and red food coloring. Once that is done, slowly add it on top of the other mixture that is in the mold.
*Mine didn't turn out the way I wanted it to but it looks good always. :)
Step 5:
Let cool in the fridge. Once it has harden, turn the mold upside down and slowly shake out the pudding onto a plate. Cut some fresh strawberries and place it on the top of the pudding. Enjoy
I tried this recipe from Chef Wan. Although my pudding don't look as good as his, it taste good though. :)
Recipe: Strawberry Vanilla Ice Cream Pudding
Adapted: Chef Wan
Things you need:
Step 1:
In a bowl, whisk sugar and egg yolks together. Then add in the corn starch, almond extract and little milk. Mix well.
Step 2:
In a big pot, add in the milk, water and agar-agar on medium heat for about 3 to 4 minutes or until all the ingredients are mixed well. Now add in the the mixture from the bowl and change the heat setting to low. Stir it occasionally. Once the mixture has thicken and starts to boil, turn the heat off.
Step 3:
This is the yummy part. Add in your ice cream and mix well. It won't hurt if you add more ice cream. It is up to you. Separate your pudding mixture into two. Make sure your mold is pre-soak before you put the mixture in.
Step 4:
To the other mixture, add in your strawberry and red food coloring. Once that is done, slowly add it on top of the other mixture that is in the mold.
*Mine didn't turn out the way I wanted it to but it looks good always. :)
Step 5:
Let cool in the fridge. Once it has harden, turn the mold upside down and slowly shake out the pudding onto a plate. Cut some fresh strawberries and place it on the top of the pudding. Enjoy
Step 3:
Melt 10 tablespoons of butter in a small pan and set aside.
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.
Step 4:
Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
Step 5:
Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
Step 3:
Melt 10 tablespoons of butter in a small pan and set aside.
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.
Step 4:
Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
Step 5:
Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
Step 3:
Melt 10 tablespoons of butter in a small pan and set aside.
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.
Step 4:
Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
Step 5:
Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
Step 3:
Melt 10 tablespoons of butter in a small pan and set aside.
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.
Step 4:
Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
Step 5:
Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
Ever wondered how they (King's Hawaiian) make their absolutely delicious sweet rolls? My hubby got me hooked on these. Every time there is a chicken dinner sale at Meijer's with these rolls included in the meal, I'm on it. I could eat all the rolls to myself. I browse through the internet, on google and found this recipe for it. I stumble on a food blogger Pennies on a Platter recipe for King's Hawaiian sweet rolls. I was excited to give it a try. Step 1:
In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the eggs, vanilla, salt, powdered ginger, pineapple juice and mix well. Before adding the flour into the mixture, mix in the yeast. Then flour is added in slowly, a cup at a time and beat until smooth. Stir in enough of the remaining flour (about 5 cups total ) to make the dough easy to handle.
Step 2:
Knead the dough until smooth and elastic, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
Step 3:
Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan or any size pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
Step 4:
Preheat the oven to 350 degrees. Bake 30 to 40 minutes, until golden brown. Once the rolls are out, I quickly brushed butter on the top. Last but not least, enjoy your homemade King's Hawaiian Sweet Rolls. :)
Ever wondered how they (King's Hawaiian) make their absolutely delicious sweet rolls? My hubby got me hooked on these. Every time there is a chicken dinner sale at Meijer's with these rolls included in the meal, I'm on it. I could eat all the rolls to myself. I browse through the internet, on google and found this recipe for it. I stumble on a food blogger Pennies on a Platter recipe for King's Hawaiian sweet rolls. I was excited to give it a try. Step 1:
In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the eggs, vanilla, salt, powdered ginger, pineapple juice and mix well. Before adding the flour into the mixture, mix in the yeast. Then flour is added in slowly, a cup at a time and beat until smooth. Stir in enough of the remaining flour (about 5 cups total ) to make the dough easy to handle.
Step 2:
Knead the dough until smooth and elastic, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
Step 3:
Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan or any size pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
Step 4:
Preheat the oven to 350 degrees. Bake 30 to 40 minutes, until golden brown. Once the rolls are out, I quickly brushed butter on the top. Last but not least, enjoy your homemade King's Hawaiian Sweet Rolls. :)
Recipe: Sugi CookiesStep 1:
Mix shifted flour, icing sugar, salt and baking soda in a bowl (bowl A). In a separate bowl (bowl B) mix vanilla essence and oil together. Add in mixture bowl B to mixture bowl A. Mix well until a dough is formed. You need a little more oil to form the dough, you are free to do so.
Step 3:
Bake the cookies in the oven for about 18 to 20 minutes. Let cool on a wire rack and enjoy. :)
Recipe: Sugi CookiesStep 1:
Mix shifted flour, icing sugar, salt and baking soda in a bowl (bowl A). In a separate bowl (bowl B) mix vanilla essence and oil together. Add in mixture bowl B to mixture bowl A. Mix well until a dough is formed. You need a little more oil to form the dough, you are free to do so.
Step 3:
Bake the cookies in the oven for about 18 to 20 minutes. Let cool on a wire rack and enjoy. :)
I rate this a 1 on a scale of 5 for difficulty. It was so easy to do. I didn't have to make the wrapping for it. A ready made roti canai or paratha is ok to use.Step 1:
Heat the oil in the pan. Once hot, add in the minced shollots, garlic and cook until fragrant. Then add in the ground beef. While the beef is cooking, add in all the powdered ingredients and all the peppers. Adding in the egg next and chopped spring onion last. Add salt & sugar to taste. Cook until done. Set aside and let cool.
Step 2:
Take out a roti canai or paratha and sprinkle the surface where you will roll out the roti canai with flour. Made sure you sprinkle a little flour on the rolling pin as well before you start rolling out the roti canai. Roll it out just enough to add some beef fillings but do not thin out the roti canai dough. Put some beef fillings in the middle of the roti canai and fold it like you would fold an envelope. With plain water, seal the end.
Step 3:
Last step before you enjoy your deliciously homemade beef murtabak. Preheat your griller on low to medium heat. Don't have a griller, a flat pan will do too. Cook your beef murtabak until golden brown. Enjoy while hot with a good chicken curry on the side.
I rate this a 1 on a scale of 5 for difficulty. It was so easy to do. I didn't have to make the wrapping for it. A ready made roti canai or paratha is ok to use.Step 1:
Heat the oil in the pan. Once hot, add in the minced shollots, garlic and cook until fragrant. Then add in the ground beef. While the beef is cooking, add in all the powdered ingredients and all the peppers. Adding in the egg next and chopped spring onion last. Add salt & sugar to taste. Cook until done. Set aside and let cool.
Step 2:
Take out a roti canai or paratha and sprinkle the surface where you will roll out the roti canai with flour. Made sure you sprinkle a little flour on the rolling pin as well before you start rolling out the roti canai. Roll it out just enough to add some beef fillings but do not thin out the roti canai dough. Put some beef fillings in the middle of the roti canai and fold it like you would fold an envelope. With plain water, seal the end.
Step 3:
Last step before you enjoy your deliciously homemade beef murtabak. Preheat your griller on low to medium heat. Don't have a griller, a flat pan will do too. Cook your beef murtabak until golden brown. Enjoy while hot with a good chicken curry on the side.
Another recipe I enjoyed making. I discovered this recipe while reading through a food blog called My Kitchen Snippets and had a major craving. Drove all the way to Grand Rapids on Saturday afternoon just to buy the banana leaves. Man, I remember whenever I need pandan leaves or banana leaves, I pigi behind my mommy's house and ambil. Now, I pay $1 plus tax and gas...huhuhu...sedihnya... Anywho, without further a due...Step 1:
While waiting for the rice, blend or ground your shallots, garlic and chilies. Do the same with your shrimp. Heat your pan and fry all the ingredients starting with the mixture of shallots, garlic and chilies, adding in the shrimp next and the shredded coconut last. Then set aside. This is your simple shrimp filling.
Step 2:
Clean your rice thoroughly and add in the coconut milk and salt. Cook on medium to low heat until done. Set aside and let it cool.
Step 3:
Now the fun part. Cut your banana leaves into your desired size. Spread the rice on the banana leaf and add the shrimp filling. Along with the banana leaf, roll your rice over your filling and secure both sides with toothpicks. It's like wrapping a present.
Step 4:
On a flat pan or grill, whatever you have on hand, grill your pulut until the banana leaf becomes slightly charred or really charred. The way I like it. Serve while hot.
Enjoy....
Another recipe I enjoyed making. I discovered this recipe while reading through a food blog called My Kitchen Snippets and had a major craving. Drove all the way to Grand Rapids on Saturday afternoon just to buy the banana leaves. Man, I remember whenever I need pandan leaves or banana leaves, I pigi behind my mommy's house and ambil. Now, I pay $1 plus tax and gas...huhuhu...sedihnya... Anywho, without further a due...Step 1:
While waiting for the rice, blend or ground your shallots, garlic and chilies. Do the same with your shrimp. Heat your pan and fry all the ingredients starting with the mixture of shallots, garlic and chilies, adding in the shrimp next and the shredded coconut last. Then set aside. This is your simple shrimp filling.
Step 2:
Clean your rice thoroughly and add in the coconut milk and salt. Cook on medium to low heat until done. Set aside and let it cool.
Step 3:
Now the fun part. Cut your banana leaves into your desired size. Spread the rice on the banana leaf and add the shrimp filling. Along with the banana leaf, roll your rice over your filling and secure both sides with toothpicks. It's like wrapping a present.
Step 4:
On a flat pan or grill, whatever you have on hand, grill your pulut until the banana leaf becomes slightly charred or really charred. The way I like it. Serve while hot.
Enjoy....
This was a pretty easy recipe to do. I found it on MamaFami's blog and made a few changes. Just a little change...Step 1:
(Bowl A) Beat the egg yolks with the mixer on high speed until it becomes foamy and pale. Set aside.
Step 2:
(Bowl B) Mix in the flour, baking powder, sugar, salt, veggie oil, pandan essence, green coloring and fresh milk with a whisk. When a smooth mixture forms, then slowly add in the egg yolks from bowl A and mix well. Set aside.
Step 3:
(Bowl C) With a mixer on high, beat the egg whites until foamy. Add in the cream of tartar. Mix at high speed until soft peaks forms.
Step 4:
With a spatula, slowly fold the egg whites into bowl B. In a greased pan, add in the cake mixture and cook for about a hour in a preheat oven at 350F or insert a toothpick in the middle of the cake and it should come out clear. Let cool at room temperature.
Step 5:
Add pandan essence and 1 to 2 drops of green coloring into about 4 or 5 tbsp of heavy whip cream. Mix in about roughly 1 1/2 tbsp of icing sugar. When the cake has cool down, cut it in half. Add the whip cream mixture in the middle.
Enjoy! :)
This was a pretty easy recipe to do. I found it on MamaFami's blog and made a few changes. Just a little change...Step 1:
(Bowl A) Beat the egg yolks with the mixer on high speed until it becomes foamy and pale. Set aside.
Step 2:
(Bowl B) Mix in the flour, baking powder, sugar, salt, veggie oil, pandan essence, green coloring and fresh milk with a whisk. When a smooth mixture forms, then slowly add in the egg yolks from bowl A and mix well. Set aside.
Step 3:
(Bowl C) With a mixer on high, beat the egg whites until foamy. Add in the cream of tartar. Mix at high speed until soft peaks forms.
Step 4:
With a spatula, slowly fold the egg whites into bowl B. In a greased pan, add in the cake mixture and cook for about a hour in a preheat oven at 350F or insert a toothpick in the middle of the cake and it should come out clear. Let cool at room temperature.
Step 5:
Add pandan essence and 1 to 2 drops of green coloring into about 4 or 5 tbsp of heavy whip cream. Mix in about roughly 1 1/2 tbsp of icing sugar. When the cake has cool down, cut it in half. Add the whip cream mixture in the middle.
Enjoy! :)
Heat oil in pan. Meanwhile, blend garlic, shallots, ginger and chilies to make a paste.
When hot, add in the paste, lemongrass, daun limau and cook until golden brown.
Add in curry powder with tumeric powder and cook until fragrant.
Add in belacan and cook for about a minute before you add in the fish.
Now, add the fish along with tamarind juice and simmer on low heat until done.
When the fish is cook, add salt and sugar to taste. Lastly, I add 2 tbsps of tomato sauce bagi dia masam sikit.
Enjoy...
Heat oil in pan. Meanwhile, blend garlic, shallots, ginger and chilies to make a paste.
When hot, add in the paste, lemongrass, daun limau and cook until golden brown.
Add in curry powder with tumeric powder and cook until fragrant.
Add in belacan and cook for about a minute before you add in the fish.
Now, add the fish along with tamarind juice and simmer on low heat until done.
When the fish is cook, add salt and sugar to taste. Lastly, I add 2 tbsps of tomato sauce bagi dia masam sikit.
Enjoy...
