Thursday, 31 May 2012

Peach Plum Cake

Peach Plum Cake

4 oz butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon sour cream
1 pinch salt
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
700g plums and peaches, pitted and sliced into small chunks

For the topping
3 oz butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon vanilla extract

1 tsp ground cinnamon 

In a large bowl, cream the butter, add the sugar, vanilla, egg, vanilla, sour cream and salt.
In a small bowl, mix the flour and baking powder and add that into the cream mixture.
Grease the base of a baking pan and spread the dough over the pan.
Liberally spread chopped plums and peaches over the dough.
To make the topping, cream the butter, add flour, sugar and cinnamon.
Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 180C.
Serve with lashings of vanilla custard and/or ice cream

Wednesday, 23 May 2012

Crunchy Jacket Potatoes with Tuna and Sweetcorn

Perfect meal for two.

MrD is away for the week, that can only mean one thing - dapur tak berasap!
This is what Elsa and I had for dinner....

All you need to do is...
halves some potatoes, nuked them for 5 minutes on High
scoop out the centres of the potatoes leaving a little of potato along the sides and bottom of the skins.

Brush the hollowed out potato skins on both sides with melted butter, and sprinkle with salt and pepper.
Place them, skin side up, on a rack in a baking pan.
Bake in the preheated oven for 10 minutes, then turn them over and bake for another 10 minutes.

Mix the scooped out potatoes with canned tuna, sweet corn, chopped spring onions, mayonnaise, lemon juice, salt and pepper.
And pile the whole lot back into the potato skins.

Monday, 21 May 2012

Turkish Delight

Sweet scented jewel-coloured morsels, flavoured traditionally with rosewater or orange blossom water and dusted with icing sugar.

I couldn't get enough of them...

Turkish Delight
recipe from Good Housekeeping

25g  icing sugar
100g  cornflour
700g  caster sugar
Juice of 1 lemon
3 tbsp  powdered gelatine (I'm using Dr Oetker Vege-gel)
Pink food colouring
2 tbsp  rose water

Put caster sugar, lemon juice and 400ml water into large pan. 
Heat gently until dissolved – do not boil. 
In a small bowl, mix remaining cornflour with 100ml cold water, then stir into sugar syrup. 
Sprinkle gelatine over liquid and stir with balloon whisk to break up lumps. 
Bring to boil, then simmer over medium heat for 20min, whisking often. 
The mixture should thicken and turn pale yellow.

In the meantime, line a 8in square baking tin with clingfilm. 
Sift icing sugar and 25g of the cornflour into a small bowl. 
Sprinkle a little over the base and sides of the lined tin. Set bowl aside.

Remove from heat and whisk in a little food colouring to turn mixture a light pink. 
Set aside for 5min. Stir in rose water and pour into tin. 
Leave to set in a cool place (do not cover or refrigerate) for at least 6hr or overnight.

Dust a board with some reserved cornflour mixture, then invert Turkish Delight on to it. 
Remove tin; peel off clingfilm. 
Cut into cubes, then roll each gently in cornflour mixture to coat. 
Store in an airtight container with remaining cornflour mixture at cool room temperature for up to 1 month. 

Saturday, 12 May 2012

Bamboo Shoots and Prawn Pachri

Bamboo Shoots and Prawn Pachri

350g bamboo shoots, thoroughly washed and drained
200g prawns 
5 shallots
2 garlic cloves
1 small knob ginger
1 cinnamon stick
2 star anise
5 cloves 
2 tbsp curry powder
200ml coconut milk
2 tsp kerisek (aromatic coconut  paste)
1 tsp tamarind paste 
brown sugar
vegetable oil

In a food processor, blend together garlic, shallots, ginger and a little water until well blended.

Heat oil in a pot, and add the blended ingredients along with cloves, cinnamon and star anise. Saute it for a few minutes till the onions become soft and translucent and aromatic.

Then add the curry powder with a little water and turn down the heat and let it cook together for a couple of minutes until oil started to separate from the spices.

Add the coconut milk, salt, sugar, tamarind paste, kerisek and bamboo shoots.
Cook for 15-20 minutes until the sauce thickens.
Add in the prawns and adjust the seasoning, if necessary. 
Simmer until the prawns are cooked through.

Friday, 4 May 2012


I thought I'd surprise the family with Chicken Satay for our dinner.

Chicken Satay

5 boneless and skinless chicken thighs, cut into small cubes

1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder 
1 lemongrass, finely minced
brown sugar
salt and pepper

Marinade the chicken for at least a couple of hours in the refrigerator.
Thread the meat onto the bamboo skewers and grill on a really hot cast-iron pan for 2-3 minutes on each side to get the char-grilled marks on the meat. 
Finish cooking the half-cooked meat in a 160C oven for about 15 minutes.

 And for the peanut sauce, I'm using ingredients readily found in my kitchen cupboard


No-fuss Peanut Sauce

1/2 cup ready-fried shallots
1 tsp minced garlic
1 tsp minced ginger
1 small knob galangal
1 tbsp sambal oelek
2 lemongrass, bruised 
3 tbsp peanut butter
1 tsp anchovy sauce
200 ml coconut milk
1/2 tsp tamarind paste 
muscovado sugar

In a food processor, blend shallots, ginger, garlic, galangal and sambal oelek until fine.
In a pot add in the blended spices, lemongrass and coconut milk and let it simmer over medium heat for about 10 minutes.
Add in the peanut butter, anchovy sauce, sugar, tamarind paste and salt and leave it to simmer over low heat while continue stirring for about 5 minutes until the peanut sauce turns smooth.
You may add water if you find the sauce is too thick.