Monday, 30 September 2013

Yee Mee Across Continents

Five rolls of dried noodle stacked up neatly in a plastic bag.  How difficult is it to handcarry them across the continent?  Answer : Insanely difficult, considering my 12 hours transit in Dubai and this yee mee, is notorious for its crisp texture when uncooked.  It came back with me in almost perfect condition so I reckon I deserve a big pat on my back for a job well done eh :-)

Sunday, 29 September 2013

Seeing Plums!

Sometimes I do get overwhelmed by the sheer amount of fruit hanging on our fruit tree.  Take for example from our apple tree last year.  The yield was simply amazing, but at times too much of a good thing can be a bad thing because one simply does not know what to do with it apart from giving them away.  Not to mention cleaning up the mess from the rotten fruits which had dropped to the ground.  I have been doing that past few days, giving a few kilos to my lady boss and another few kilos to my colleague but just awhile ago, hubby who earlier harvested a few bucket reported that we´ve only succeded in harvesting less than half so far.  Oh boy ...

Saturday, 28 September 2013

Squid Ink Angel Hair Pasta with Bonito Flakes, Sesame Powder & Chopped Chilli/Dill Topping

The title says it all and that´s what I call a fusion meal perfect for an asian girl living in a western world like me.  People say, the Italians invented pasta and exported this dish to all corners of the globe BUT it is the Japanese that mastered and perfected it.  I cannot agree more because some of my favourite happen to be in japanese pasta house.  They like them lighter, the pasta texture cooked to perfection and it is almost guaranteed there is some form of seafood in it, which I cannot live without and so does the Japanese. 

Friday, 27 September 2013

Snowskin Lotus Paste Mooncake for Mid-Autumn Festival

This year, I was fortunate to be back home in Malaysia twice. The first during Chinese New Year where hubby came along, and second was during summer holidays here seeing I had a couple of weeks off work. The second time however was more of a humbling affair to see my dad. His cataract operation went horribly wrong under some unskilled eye surgeon and it was those moments where I felt its better to be beside him, giving him the moral support while trying to recover back. He is almost good now, but will take possibly few weeks more before he could drive. One of the thing I was fairly pleased about on this trip was buying some lotus paste back to Germany for baking. Infact, the snowskin ingredient itself was all readily packed neatly and all I needed to do was follow some instruction behind the packaging like how cake-mix boxes does. The verdict - superb! Snowskin are known to be quite tricky to make. You need cooked glutinous rice flour which I made last year but it tasted horrible. So, this readily packed flour, shortening and some syrup is a total blessing.

Pineapple Fried Rice & Pandan Wrapped Chicken

I have been trying for ages to get this post up, but as luck has it, something strange is going on wwith my blogger account and I simply can´t do so with standard writing feature. At the moment, I´m using HTML code to do this ...

Monday, 9 September 2013

Spicy Chicken Taco

Continuing my love for anything spicy, do blame it on the on and off chill weather!  But actual fact is, my tastebud never left homeland since returning. Hah.  Last friday night after heavy shopping in NL, I decided to open up a ready made taco dinner kit from the pantry.  If there´s anything I would remember our recent trip to London few months back, it is the taste of Wahaca London with the usage of freshest ingredient to churn out the tastiest Mexican street food I´ve ever tasted.  This is my intepretation, freshness on the plate with chopped tomatoes, chillies, lettuce, sweet corn, cheese, fresh cheese and seasoned chicken fillet.  All stuffed into taco shell that tasted just - oh-so-right for Friday night grub at home.  Oh, not to mention, serve them with some healthy salad at the side! Autumn´s heading this way, lots of people are starting to fall ill again so prevention is always better :-)

Wednesday, 4 September 2013

Sambal Hae Bee

Thanks to my sister´s maid Wati, who hails from Sumatera, my craving for spicy food is back.  She is such an excellent cook and I made it my mission during my last trip back to learn from her.  And learned I DID!  One of my most important lesson from her is, how to make sambal or curries appear fury RED.  I´ve experimented with dried chillies, bought the freshest and reddest looking chillies around but after sauteeing, it never seem to appear like those sold back at home by the old makciks.  I thought this is it, it must be the chilli qualities.  Until two weeks ago.  I´ve used too much onions in my sambal.  It should be more chillis and during the cooking process, don´t be afraid to add in more oil.  It worked and I´m more than please because it meant that I could get my supply of favourite sambal or curry anytime I want!  Hooray!

Here´s something sooo good which I would like to share with you all.  Some very unexpected ingredient goes into this sambal recipe and its WORTH the tweak.

Recipe :

Blend 15 fresh chillies, 4 large shallots, 2 clove garlic, 1/2 tomatoes and 250 grams soaked dried shrimps in blender with 150ml water.

Heat up 4 tablespoon of sunflower cooking oil in a deep pot.  Pour the sambal paste in.  Tear 12 pieces of kaffir lime leaf in.  Mix well.

Add 3 tablespoons of Gula Melaka to sweeten.  No salt is needed as the Dried Shrimps are already salty.

Add 3 tablespoon of sunflower oil.  Sautee them for 5 - 10 minutes.  I personally like them a bit dry so I sautee them for 10 minutes, but do make sure it does not get burn.  For those of you whom likes it wet, you can stop at 5 minutes.

Once its done, store them in air tight container and keep them in the fridge.  Spoon out to eat as needed.  I was told by Wati that this keeps for 6 months in the fridge!  Not sure about the six months thing but I can assure you it would not last that long!

Curry Potato Bun for Merdeka Day

It was Malaysia´s Independence Day on 31 Augusty but it was eerily a low profile day among my Malaysian contact in FB.  Not many people wished Happy Merdeka like how it use too.  There weren´t that many photos of gatherings to celebrate this special day too, which I find very strange because Malaysians are known to grab every opportunity to meet up and eat! But there wasn´t any at all.  But since moving here, I have made it a point to cook or bake something Malaysian whenever there is an occassion related to my birth home.  You can call it homesick or simply, a foodie at heart - whichever.  

This year, I´ve decided to bake a batch of Curry Potato Bun.  But with a little tweak.  Actually its more laziness on my part where I simply grabbed the nearest baking book available and started searching for bun recipe.  I ended up making dinner roll bun dough instead of those fluffy bun bread to go with this roll, so its a tad tougher to chew on really, as one know dinner roll are meant to be like that, or are to be eaten as a dip for ones soup.  The filling of curry potato is fabulous though.  Now that I´ve refilled my spice jars with a new batch of spices - mostly with asian spices I´ve carted home this year, it is something I have been wanting to do for a while but had put them aside till recently.  Well, better late than never!

The recipe makes 16 bun.  After a good bake in the oven for 20 minutes, munching on them couldn´t be more eventful. Malaysia had came a long way since getting independence from the English.  Happy Belated Merdeka everyone!  But, its a long road still to true independence so I do wish her a good journey to where she is suppose to head.

This is an excerp of Tunku Abdul Rahman, the father of independence. And here´s what he said ...

“At this solemn moment, therefore, I call upon you all to dedicate yourselves to the service of the new
Malaya: to work and strive with hand and brain to create a new nation, inspired by the ideals of justice

and liberty – a beacon of light in a disturbed and distracted world. "