Monday, 19 September 2011

Salmon in Tamarind Sauce

 Salmon in Tamarind Sauce

4  pcs salmon fillets

1 tsp sesame oil

1 tsp soy sauce

 black pepper

1 shallot, thinly sliced

1 small garlic, minced

3 tbsp fish sauce

1 tbsp sugar palm

1 fresh red chilli, sliced

¼  cup tamarind juice

Place salmon fillets in a in a medium bowl, add sesame oil, soy sauce and black pepper and combine all the ingredients together. 

Marinate the salmon fillets for 15 minutes.

Heat oil in a non-stick pan over medium heat.  Grill the salmon for 5 minutes on a medium hot grill and set aside.

To make the sauce, Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.

Stir until the sauce thickened.

Then add chilli, shallot and garlic.

Once the sauce is boiling and slightly reduced, remove from heat.

Pour the tamarind sauce over the grilled salmon.

Pineapple Fried Rice


Pineapple Fried Rice 

2 cups cooked rice
6 large prawns
1 cup pineapple, sliced into whatever size you desire
1 small shallot, thinly sliced
1/2 tsp palm sugar
1 tbsp fish sauce
1 tsp soy sauce
1 tbsp oil
fresh coriander
Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
Heat oil in a pan.
Fry the shallot in the oil over medium heat until softened.
Add the pineapple and prawns. Fry until they are cooked.
Add the rice, soy sauce, fish sauce and sugar.
Add the chopped fresh coriander and remove from heat.
Serve hot.

Saturday, 17 September 2011

Old-Fashioned Chocolate Cake


 Old-fashioned Chocolate Cake
 adapted from Nigella's Feast

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
2/3 cup sour cream
1 1/2 sticks unsalted soft butter
1/3 cup cocoa
2 eggs

Preheat the oven to fan160°C.
Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper.
In a bowl, beat together the butter and sugar with an electric whisk until light and fluffy.
Add the eggs, one at a time, beating after each addition.
Sift in the flour, baking soda, baking powder and cocoa, then lightly fold into the mixture.
Add sour cream until you have a dropping consistency, then divide between the tins.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

For this celebration cake, I doubled the amount of ingredients.

Basic Butter Icing Recipe

  250g butter, cubed, at room temperature
450g  pure icing sugar, sifted
60ml  milk

Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
Gradually add the icing sugar and beat until the mixture is very pale and fluffy.
Gradually add the milk and beat until smooth and well combined.


The icing was flavoured with a hint of rose and lemon.


Friday, 16 September 2011

Chicken Kuzi

Chicken Kuzi
Recipe adapted from Chef Wan’s Simply Sedap
4 pcs chicken breast
1 tbsp curry powder
1 tsp tomato paste
1 cup passata
½ cup thick yoghurt
½ cup water
handful of dark raisins
1 tbsp kerisik (roasted dessicated coconut, pounded like there’s no tomorrow)
salt and sugar
fresh coriander
cashew nuts
2 tsp dried chilli paste
5 shallots, finely minced
1 small knob ginger, finely minced
Heat a little oil in a wok and saute chilli paste, shallots, ginger and curry powder till fragrant.
Add the tomato paste, passata and  chicken.
Add in yoghurt, water, raisins and salt and sugar and simmer over low heat until the gravy thickens.
Add in kerisik.
To serve, garnish with fresh coriander, raisins and cashew nuts.

Butterscotch Cookies

Baking with my baby.

Made a batch of Butterscotch Cookies using a recipe I found while googling for ideas for an easy-enough cookie recipes.
The resulting cookies have a serious crunch but a tad too sweet for my liking.
Still and all, Elsa simply adores these cookies and had been seen lurking suspiciously around the cookie tin. I do hope I still have enough left till the end of the month.

Butterscotch Cookies
adapted from SimplyRecipes

12 tablespoons unsalted butter, cut into tablespoon sized slices
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar Dredging Mixture

1/4 cup dark brown sugar
2 tablespoons sugar

Preheat oven to 170C and line baking sheets with parchment paper.
Sift together the flour, baking soda, and baking powder and set aside.
Mix together the sugar dredging mixture in another bowl and set aside.

Place 10 tablespoons of the butter into a microwave-proof container, preferably clear glass bowl and microwave for 2-3 minutes, depending on the power of your microwave. Watch it carefully, when the butter turn dark golden brown and begins to smell nutty take it off of the microwave and add the other two tablespoons of butter and mix it in until it melts.

Pour the brown butter into a mixing bowl. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once.
Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

Take 1 teaspoon of dough and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet.

Bake for 6 minutes or until the edges have browned a bit.