Mixed Veggies Quiche

Ingredients:

Parmesan Cheese - grated

4 Eggs

1 cup of milk

Spinach

Baby Corn

Carrot

Egg Tofu

Mushroom

Feta Cheese

Cream Cheese 

Olive Oil to fry

Salt and Pepper to taste

Oregano and Parsley to season

Methods:

Pre-heat oven at 170C

Stir fry Spinach, Baby Corn, Carrot, Egg Tofu, Mushroom, Feta Cheese & Cream Cheese for 5 minutes. Salt and Pepper to taste

Put the stir fried ingredients in casserole dish

Whisk eggs and milk and pour the mixture on top of the stir fried ingredients in the casserole dish

Put in the oven for 15 minutes

Take out and sprinkle cheese on top of the ingredients 

Sprinkle oregano and parsley on top

Salt and pepper to taste

Bake for 30 minutes

Serve warm

Sizzling Grilled Mussels

Ingredients

Mussels - Scrubbed and de-bearded (buy the one in pack that already left with half shell, if not you've got to stir cook it until it's open)

Garlic - chopped

Butter - cut into small cubed

Olive Oil

Parmesan / Cheddar Cheese - grated

Parsley - chopped

Salt and Pepper to taste

Methods:

Pre-heat oven for 170C

Arrange mussels on a grill dish

Spray olive oil on top of opened mussels

Sprinkle cubed butter on top of mussels

Sprinkle grated Parmesan / Cheddar on top of  mussels

Sprinkle chopped parsley on top of mussels

Sprinkle salt and pepper to taste

Put grill dish in the oven and keep for 20mins

Serve warm

New York Cheese Cake Recipe

This is the first time I tried making cheese cake. It is nice because it's not so sweet but somehow I have to improve on the texture so that it will be more creamier. Anyway, happy trying!

Ingredients

15 crackers, crushed - I use Marie Crackers

30 g butter, melted

896 g cream cheese

300 g white sugar

180 ml milk

4 eggs

230 g sour cream - I use Yogurt for more healthy result

15 ml vanilla extract

30 g all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Lemon Meringue Angel Food Cake with Lemon Curd

I have balance of white eggs from this, so to not to waste it, meringue is the best idea (Thanks John for the perfect Meringue!)

Ingredients

• 12 egg whites
• 1-1/2 cups sugar, divided
• 1 cup cake flour
• 2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 jar (10 ounces) lemon curd
• 
  MERINGUE TOPPING:
• 4 egg whites
• 3/4 teaspoon cream of tartar
• 1/2 cup sugar

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
• Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
• Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
• For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° for 15-18 minutes or until golden brown. Refrigerate leftovers.

Lemon Curd:

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Caramel Pudding

It is a fact: I love caramel, and on pudding? It's a bless!

Ingredients

Caramel:

40g sugar

10ml hot water

Custard:

200ml fresh milk

10g sugar

½ tsp vanilla essence

1 whole egg

2 egg yolks

30g sugar

Methods: 

Caramel: 

1. Melt sugar in a sauce pan, stir until golden brown. 

2. Once it starts bubbling, stir in hot water then remove from heat.

3. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. 

4. Swirl the mould to coat bottom of mould when the caramel is still hot. 

5. Set aside for later use.

Custard: 

1. Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. 

2. Turn the heat off and set aside for later use.

3. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.

4. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. 

5. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.

6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.

7. Chill before serving.

Tips:

To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.

DIY Steam Boat

We change our habit of barbecuing on Saturday this week to steam boat. Once in a while it's nice to change. I love doing steam boat, especially on rainy days. It is simple and doesn't require much. here is the recipe if you want to try it!

Ingredients:
- slice of beef / chicken (as you prefer)
- mussels
- octopus
- tiger prawns
- fish balls
- quail egg
- napa cabbage / chinese cabbage
- enoki mushroom
- kai-lan (chinese brocolli)
- egg tofu
- baby corn

Soup
- water
- 4 tbsp chicken stock
- 1 sup bunjut (soup ingredients)
- napa cabbage / chinese cabbage

Sauce
Chili and garlic sauce with chopped coriander leaves

Pineapple Upside Down Cake (ala Betty Crocker)

I've been craving for Pineapple Upside Down Cake for so long since I watched one of Desperate Housewives episode where Bree baked Pineapple Upside Down Cake for Gabby. So yesterday, I bake it! I get Betty Crocker's recipe and try it. Simple and easy. I change the recipe here and there, and next time should lessen the sugar as it is super sweet. But anyway, it is nice! (even I have to say it myself) For the first trial I feel impressed... (chuckles)

Pineapple Upside Down Cake (ala Pixie)

Ingredients
- 1/4 cup butter or margarine

- 2/3 cup packed brown sugar

- 9 slices pineapple in juice (from 14-oz can), drained

- 9 maraschino cherries without stems, if desired

- 1 1/3 cups Gold Medal® all-purpose flour

- 1 cup granulated sugar

- 1/3 cup shortening (I use cream cheese)

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 3/4 cup milk

- 1 egg

Step 1 - Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

Step 2 - In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Step 3 - Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Happy Trying!

Lemang Making!

As tradition, every Hari Raya we will be busy making Lemang and Rendang. This year all of our Lemang and Rendang finished on the first day itself! Yummy.

 My brothers busy make sure that the bamboo is clean so that the Lemang will cook evenly

My aunt and uncle poured coconut milk in the ingredients

Look at this little piece of tablecloth art

Note: what is your "compulsory dish" for Raya?

Indonesian Chicken with Green Beans

Ingredients
6 skinless, boneless chicken breasts, cubed
Juice of 1 lime or lemon
4 tablespoons olive oil 1 tablespoon soy sauce
10 cloves garlic, minced 2 teaspoons brown sugar
1 tablespoon ginger root, minced 2 teaspoons turmeric
1 small onion, chopped 1 teaspoon salt
1 pound green beans, chopped 1/2 cup water

directions
Prep: 45 min
1 - In a skillet over medium-high heat, saute the chicken in 2 tablespoons of the olive oil until cooked through
2 - Set aside
3 - Heat the remaining 2 tablespoons of olive oil and saute the garlic, ginger and onion until soft
4 - Add the green beans
5 - Stir until the beans turn bright green
6 - Add the lime (or lemon) juice, soy sauce, brown sugar, turmeric, salt and 1/4 cup of the water
7 - Slowly add the remaining water if necessary, although the sauce should not be watery
8 - Add the chicken pieces and stir until the chicken is completely covered with sauce
9 - Serve over rice.

Malva Pudding with Traditional Custard Sauce

Last Saturday, we had our South African's friends coming for barbecue. So I decided to impressed them for some South African dessert and came across Malva Pudding, a traditional South African bake pudding. Worth a try!

Malva Pudding
Total Time: 1 hrs 10 mins
Prep Time: 25 mins
Cook Time: 45 mins

Ingredients: 

The pudding
· 6 1/2 ounces sugar (3/4 cup, 200 ml, or 180 g)
· 2 large eggs
· 1 tablespoon apricot jam
· 5 ounces all-purpose flour (150 g)
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 tablespoon butter (a generous tablespoon)
· 1 teaspoon vinegar
· 1/3 cup milk

Directions:
1 - Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven - Adjust accordingly).
2 - Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
3 - Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
4 - Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
5 - Sieve, or simply mix together: the flour, soda and salt.
6 - Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
7 - Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).

Vanilla Custard Sauce
· 2 cups whole milk
· 1/2 cup sugar
· 5 large egg yolks
· 1 teaspoon vanilla

Directions: 
1. Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
2. Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.

Chill until cold.

Note: Happy Trying!

Mother In Law Exterminator???

Yesterday I was surfing on the net on where to get Asian spices in Capetown and come across this picture in one of Bo Kaap Mini Market selling South East Spices.

Mother In Law Exterminator - what do you think it taste like? I just hope that THE Mother In Law won't say "I'LL BE BACK"

Energy Bar Wohoo

This bar is addictive!

Tuna and Cheese Croissant

I eat you this morning. D.E.L.I.C.I.O.U.S

I have Typical Malay Tastebud

John once said that even I am a very modern kind of girl, more like westerners but my taste bud is still like typical Malaysian (kampung). I actually agree with him. As much as I love to eat steak but nothing beat my love for sambal belacan and all those Ulam. Even now talking about it make me drool. There is a wise saying, You can tell about people from their food. 

Here are the kind of food that I treasure if one day I live in other country. (who knows :P)

1. Ikan Rebus Goreng with Sambal Bacang  

These two are the perfect combination! Just eat it with hot and steamy rice is enough for me. Talking about this combination, I remembered my aunt cook this once for lunch while waiting for her husband. She was cooking and I kept her company by talking to her and by the time that the husband came back, I finished the whole dish! Totally bad..

2. Udang Sambal Petai

I have few friends that always said they dont eat petai, they just eat the prawns. I think maybe because they are embarrass to admit that they do eat petai. (Petai is one smelly bean). But what the hell, I love petai. I actually like petai more than the prawns in this dish. If my grandmother cook this for us when we balik kampung, I collect all the petais' and eat (because my sisters like to act like they dont eat petai). Enough said, Petai is really awesome!

3. Kerabu Perut

This one is totally awesome. It's been so long I didn't eat this as it is hard for me to find people that really know how to do this.

All these dishes is on the list whenever I go back to my grandparents house. Without it, my balik kampung is not complete. Ok guys, I have to stop now because my tummy is rumbling and I am really drooling like nobody business.

Note: The reason of this post is because I ate Swedish meatballs in Ikea for lunch. And while eating it, I was thinking to myself what so special about it? For RM5.90 I can eat all of the above!

Whoever go to The Rock Cafe, Bandar Sunway

Dont ever missed out this Thai Curry Laksa, 

Tasty!