SAMBAL IKAN BILIS

 

If one scoop is not enough,then 2 scoop or more.You gonna love it.

I cooked a mild ikan bilis sambal today as a side dish.This sambal is not too hot and spicy as I've taken out the chilly seeds.If you like hot spicy sambal,don't deseed.Sambal is a spicy chilly
sauce that can be found in Malaysia,Singapore and Indonesia.Other than that,I'm not sure where
else can be found.
When I think of sambal,my mind flash back to the school when my teacher ask us students to
cook sambal to make sambal sandwiches for a sport event..At that time,we didn't even get to eat
the sambal sandwiches.Lucky for me as I was not into spicy food that I didn't even drool about
it.The first time I cooked sambal was when I made Nasi lemak a few years back.

This time is Sambal Ikan Bilis or Sambal Anchovies.


My recipe is just roughly an estimation.I made according to my taste,but my hubby said it is nice.


INGREDIENTS;


1 Small bowl(3/4 cup) Ikan Bilis/Anchovies,Wash and Pat Dry

INGREDIENTS TO BE BLENDED;

5 Red Onions

4 Pips Garlics

12 Red Dry Chillies,deseed some seeds out if don't like spicy

1 Small Pc Belacan/Shrimp paste

About 8-10 Tbsps Of Water

FOR COOKING;

1 Tbp White Sugar

1 Tbsp Brown Sugar(Gula Melaka Replacement)

150 ML Water

About 40-50 G Assam Jawa/Tamarind

1 Big Onion,Slice Thinly

Cooking Oil

1.  Pour enough cooking oil into a saucepan or wok.When the oil is hot,deep-fry the anchovies until
     brown and crisp.Dish it up onto a plate and put aside for later use.Leave the oil for cooking the
     paste.

2.  In a blender,blend all the ingredients that need to be blended.

3.  In any bowl,add the water to the tamarind and squeeze the tamarind with your hands until you get
     tamarind or assam jawa juice.Strain through a sieve to get rid of the seed.

4.  Prepare a saucepan for cooking.

5.  Using the same anchovies oil,take some of the oil out to cook the spicy paste.When smoke comes
     out, put in the big onions and fry till fragrant.

6.  Add in the spicy paste.Add in the white and brown sugar or gula melaka if you using that.Stir and
     keep on stirring all the time.

7.  Lastly,add in the tamarind water,follow by the anchovies.Continue cooking until the sauce start to       thicken and oil has comes out.Off the fire and dish it out.

After kept in the fridge,the oil harden.All I have to do is before eat,leave it on the table and the oil will come back.

TOMATO KWAY TIAW

This is yet another version of dish with sweet tomato sauce.It is the same as the tomato noodles that
I had posted some time ago in my blog and a video to go with it. Check it up: here

It is a Sarawak street food.The rice noodles is fried with some light soya sauce and then the tomato
thick soup is then added to it.

Whenever we had late night supper at our  neighborhood stall,I like to call for tomato kueh tiaw.It is
one of my favourite dish When there are no kueh tiaw,then tomato noodles will be a replacement,.
Both have the same sauce.No doubt.I love eating this since I was a young girl.It can be found almost everywhere in Kuching.I never failed to eat this.I'm a tomato lover.

There are times I liked to make myself this special kind of dish at home.It is not hard to make afterall.
Take precautions not to over fried the rice noodles/kueh tiaw or else it will be sticky.

It is not only a supper meal,but meals for breakfast,lunch and dinner and all other occassions like parties.I used to cook for guests on my son's birthday.

Prepare in advance any kinds of ingredients you want to be added in the sauce.Most of the ingredients are usually chicken,prawns,fishcakes,fishballs,cuttlefish,char seow and green vegetables.
There are some people who like to add in sausages and artificial crabmeat,but it is not my
choice.Sometimes,I can just go simple like adding only chicken,prawns ,fishballs and some
green vegetables.Fresh tomatoes can also be included in to add more tomato flavour.

Char Seow is bbq meat.

I have also pre-mix the sauce in advance,but you can do it the alternate ways.Cook it all in a
saucepan.

RECIPE YIEDS FOR 2 PERSONS.


INGREDIENTS;

300GM Kway Tiaw

Dash Of Light Soya Sauce


35GM Chicken Bites size

Abt 5 Big Prawns

About 6 Fishballs,Cut Half

2 Stalks Green Vegetables/Sawi

MIX AND STIR TOGETHER INGREDIENTS;

3 Tbsps Tomato Sauce

1 Tbsp Oyster Sauce

420 ML Water

1 Tsp Salt


1 Tbsp Cooking Oil

1 Tsp Garlic Or Onions


1 Tsp Corn Starch + 1 Tbsp water to mix

METHOD;

1.  In a wok,heat a little bit of oil and fry the kueh tiaw and add in dash of light soya sauce for a               brown looking kueh tiaw.
     Dish it up onto a plate and set aside for later use.

 2.   In a clean wok,heat up 1 tbsp of oil and fry the garlics till fragrant and slightly brown.Throw in           the chicken and fishballs to fry. Stir well.

3.  Then add in the mix liquid.Stir for a while.Cover and simmer till chickens are cooked and tender.

4.  Lastly add in the prawns.Let it boil for about 3 mins.Pour the cornstarch water in to stir.
     Now your soup is ready.
5.  You can now pour in the plate of the previously ready fried kueh tiaw.Enjoy while it is still hot           but not too hot to the tongue.
   

 

More satisfying taste
 

AIR FRYER BUNS

Using an air fryer to make buns can't be bad.It is as nice as using the oven and it's quick.My Khind brand air fryer comes digital and it is so much easier. Since bought,I've always used it to grill chickens,sausages,nuggets,fish and fishballs.Now I can also use it to bake buns and cakes.

INGREDIENTS;
1/2 Cup Milk
57g Melted Butter
30g Sugar
1 egg(optional)
3/4 tsp salt
250g Plain Flour
1 1/2 tsp Instant Yeast

1. In a big bowl,add milk,melted butter,sugar,salt,egg if use,flour and lastly yeast.Gather all of
these ingredients together.Use dough hook to mix the ingredients until it formed a dough,
about half an hour.Cover the dough with a tea towel until double in size.(first proofing)

2. Preheat the air fryer to warm up in preheat setting.

3. Transfer the dough to the floured table top. LIghtly press and tap the dough.Cut into 8 or 9
equal pieces.Shape each dough into smaller balls. (smaller tray can only hold 6-7 pcs,but
the air fryer basket can hold up to 9 pieces)Lined the basket with paper and spray oil on it.

4. Put the dough on the lined tray or basket and just let it to rise in the air fryer until it double
in size.(second proofing)

5. Now it is time to bake.Set the air fryer to 155°C and bake for 13 minutes.Take the tray out
and cool the buns.Glaze with butter on top if you like.Enjoy the bun!

Savoury Rice

Savoury rice .Yellow Tumeric Rice.

This is roughly an estimation of my recipe.You can make according to your taste.You also don't have to add in that much tumeric.A little yellow will do.I prefer to make it more yellowish as I think tumeric is good for health.Sometimes,I don't add much,but sometimes I do. I've been making quite often this tumeric rice.Sometimes,I would have it fried.Refer to: HERE
My daughter's friend love my fried yellow tumeric rice.

This one are made by my daughter.She's learning to cook now.Tasted good.

INGREDIENTS;

3 Cips Rice

4  Cups Water

1 Tsp Salt

4 Tbsps Sugar

1/2 Tsp Tumeric Powder

4 Tbsp Unsalted Butter

4 Sausages,Slice Small

1 cup Yellow Raisins

METHOD;

1.  In a medium saucepan,add water,rice,salt and tumeric powder. Stir well then boil in a rice cooker.
   
2.  On a large pan,heat up the butter on medium heat and add in the sausages to cook for about 2-3           mins.Add in the raisins and sugar to stir.Then turn off the fire.

3.  Mix the butter to the rice and mix well.

4.  Serve the rice with some fried chicken or fish fillet.Make some sliced cucumber and pineapple
     with vinegar as the side dish.

Happy Making!

RICE LOAF CAKE

 I found this from an old recipe book.The pages of my book are yellow and almost torn now.I've
 kept it for many years. I'm still able to see clearly the written recipe.The author is Betty Yew.

 I love her recipe.I've been following most of her recipes since I started out baking.Then one day,I stop looking at recipe books and turned to the internet for recipes and my poor books all sitting on
the shelf.A few days ago,I began browsing through all the books and so,this is the recipe that caught
my eyes and I decided to do it.It uses rice flour instead of any cakes flour.

 After baked and while the cake is still warm,we were so eager to eat.So eager to try.We ate half of the loaf in the night and half of the loaf in the morning.It tasted nice.

INGREDIENTS;

120g Butter

220g Castor Sugar

4 Eggs

225g Rice Flour,Sifted

Finely Grated Rind Of 1/2 Lemon(optional)

METHOD;

Preheat oven to 180°C.Lined a 1kg loaf tin with greasepaper/grease greaseproof paper.

Cream butter in a mixing bowl.Beat in sugar until light and fluffy.Add lemon rind and
mix well.

Separate eggs. Add yolks to butter mixture one at a time.

Beat egg white until fairly stiff but not dry.Take a spoonful of egg white and mix into butter mixture.
Stir in half the rice flour and add another spoonful of egg white.Add the rest of the rice flour and
the remaining egg white.

Pour into prepared tin.Make a slight hollow in the centre to counteract tendency of bread to rise in the middle.

Bake for 45 minutes or until firm to the touch and slightly shrunken off the edges.

Cool in tin for 5 minutes,then take it out to a wire rack to cool completely.




HAPPY BAKING. ENJOY!

KUIH LAPIS 2

KUIH LAPIS-NEW RECIPE.MUCH BETTER CHOICE.A.K.A 9 LAYERS CAKE,BUT CAN BE MORE LAYERS.

 

 

 Today,I try making a newer version of Kuih Lapis and I must say this is the best choice from now onwards.The texture is very soft,moist,chewy,but not like you are eating rubber.Normally,I had the one that is made up of rice flour and tapioca flour only,but this one has got 3 flours added to it-
rice flour,plain flour and corn flour and thick coconut milk.The taste is simply delicious!It just
bring back memories of childhood years when my mama bought home some kuih muih/desserts
from the hawker stalls and we can only have no more than 2 pieces.But soon I found the recipe
from a magazine and had make this local dessert for years.Only today that I decided to add in some corn flour after hearing my sister said her daughter in law uses corn flour,but was not so successful because it turned out hard than expected.Then,I go on to try with her recipe and surprise that I made
it successfully.The only thing that I'm not happy about is the colour.They are too light,but it's just because I do not want to add in too much colouring,hence the colours look like it's fading.

 And so,here is the recipe:

INGREDIENTS;

1 Cup Rice Flour

1/2 Cup Plain Four

1/2 Cup Corn Flour

1 Cup Thick Coconut Milk

3 Cups Water

3/4 Cup Granulated Sugar

1/8 Tsp Salt

Colouring Of Your Choice

METHOD;

1.  In a saucepan,add sugar and water and bring to a boil until the sugar is dissolved.

2.  In another big bowl,add in all the rest of the ingredients,and lastly the sugar syrup.

3.  Divide the mixture into 3.Add in red colouring to one mixture,green coouring to another
     mixture and leave the other mixture plain.Red,green and white.

4.  Prepare the  steamer for steaming.Steam layers by layers with alternate colours.Each layer
     steam for about 5 minutes.When all the layers are finished,steam for 20 mins more,then turn off
     fire and let cool a bit in the steamer before taking out to completely cool.Cut out shapes.
     Enjoy!

NOTE; Please don't mind about the colours.The kuih is nice,make to perfection.In case you think you like to eat the one that is made up of only rice flour and tapioca flour,please do try out my other recipe from:Here

Chocolate Chip Scones

Everyone is making something to eat during the MCO(movement conrol order) because of the covid-19.Me is no exception!

My love for cooking and baking began many years ago,but because of the MCO,my love for cooking and baking has increased even more.This has been going on for one month plus already.Everyday,I
bakes and cooks..from desserts to cakes to appeatizers,and of course got cleaning up to do.

Yesterday,I baked some chocolate chip scones.This is my first time making scones,apart from the scones that I had made together with my teacher way back at school many years ago.I can't recall how the scones tasted like then.

Recipes adapted from:www.theblackpeppercorn.com

Ingredients

2 1/4 cups all purpose flour

1/3 cup white sugar

3 tsp baking powder

1/2 tsp salt

1/2 cup cold butter , cut into small cubes

1 cup chocolate chips

3/4 cup milk

1 egg

Instructions

• Preheat oven to 200°C.
• In a bowl, whisk together the flour, sugar, baking powder and salt.
• Add the cold butter and flour to the bowl and using your finger tips to rub till it looks like breadcrumbs. Stir in the chocolate chips.
• In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with a spatula until combined. Work gently and be careful to not over-mix the batter.
• Spread a little flour on a flat work surface. Put the batter onto the floured work surface and pat the surface of the batter to about 2cm height.. Cut into desired shapes.
• Place on a baking sheet lined with parchment paper.
• Bake for 20 minutes. (This is my oven temperature) till the top is brown.Eat warm with hot tea.

3 INGREDIENTS STEAMED MILO CAKE

Not long ago this milo cake went viral on social media.The cake uses only three ingredients to make.So easy,right? Even the kids know how to make it.So,let's make it..

INGREDIENTS;

4 Eggs

2 Cups Milo Powder

2 large Spoon Condensed Milk

METHOD;

1. Combine milo powder,eggs,and condensed milk into a blender and blend till smooth.You also can combine all the 3 ingredients into a small mixing bowl and mix it well.

2. Pour cake batter into a large glass bowl and steam for one hour.

3. Cool.Enjoy your milo cake.

SOFT MILK BUNS

It seems everyone been making things to eat at home due to the coronavirus(covid-19) lockdown at home.I am no exception.Hubby not working and kids not schooling.Everyone is at home,so I make sure we have something to eat for the boredom of everyone at home.Of course the busiest is me,and always me who always took the trouble to make something to eat now and then.Never stop moving around.

On the first day of the lockdown,I made this sweet,soft little buns.

After baked at night,I kept it cool and leave it  for our morning breakfast.Nine buns I have made.I only ate one.Most of the buns are eaten by my hubby.He kept saying that the buns are so
soft and nice just like bakery bought.The recipe is adapted from Here

When making the dough,I feel that it is a bit wet and watery, so I adjusted a little more flour to it until the dough is more pliable to work with.Perhaps I have added in more milk.I used the bread maker to
do the kneading for me..
.

Using my Pensonic brand bread maker to do kneading for me is easier.

INGREDIENTS;

150g cold whole milk

20g cold condensed milk 

40g fine sugar 

25g beaten egg 

1/4 tsp salt 

225g bread flour

 
25g top/cake flour 

3/4 tsp instant dry yeast 

30g cold unsalted butter 

Some flour for sprinkling on bread top

For my bread machine,is always starting with the liquid first,then the dry ingredients.

MARBLE/ZEBRA CAKE

This is Marble cake,but also can be called Zebra cake because it has got stripes like the zebra.

During school days,when our teacher told us we are going to make marble cake,we refer to this marble.The cake will look like this marble.We played marbles when we were young.Now it is known to me as zebra cake.It does look like the stripes of the zebra.So now we refer to it as marble cake and zebra cake.Whatever it is,as long as we understood what cake it is.

INGREDIENTS;

220 Gram Salted Butter

150 Gram Icing Sugar

50 Gram Powdered Sugar (you can put all icng sugar if you want)

200 Gram All-Purpose Flour

1 Tsp Baking Powder

4 Eggs

1 Tsp Vanilla Essence

4 Tbsps Full Cream Milk

2 Tbsps Cocoa Powder

METHOD;

1.  Preheat oven to 190°C.Lined the bottom of a round cake tin 8' x 8" with baking sheet or lightly greased the pan.

2.  Sieve the flour and baking powder together.

3.  Beat butter and sugar until well combined and pale yellow in colour.Add in the egg one by one,beating well after each addition.Beat until creamy.Scrap down sides with a spatula.

4.  Add in the vanilla,then the flour and lastly, the milk.

5.  Divide the batter into 2 portions. One add in the cocoa powder and the other leave plain.

6.  Spoon 1 tablespoon full of plain batter into the center of the cake tin.Then spoon one tablespoon full of cocoa mixture on top of the plain batter. Repeat this step till all the batter are finished.

7.  Lightly tap the pan. Bake in the oven for 45 minutes or till toothpick inserted in the middle of the cake comes out clean.The cake is done. Cool slightly before cutting.Enjoy with a cup of coffee or tea.