oh my, never before i feel so hopeless when dealing with cookies baking. seriously depleting my motivation when my campak-campak moves were not working. at all.
Tuesday, August 14, 2012
Sunday, August 12, 2012
|fondly known as biskut kacang|
|half of a bowl of fine sugar|
|1 bowl of flour|
|mazola oil, around 200ml|
|1 bowl of peanuts, grilled and crushed|
|half teaspoon of salt|
|2 chicken egg yolk|
how to Bake it:
- mix flour with the ground peanuts and sugar. stir evenly.
- add mazola oil sparingly until the doh is soft and moldable.
- to keep the doh moist and easy to mold, flatten the doh to the wall and the base of the mixing bowl.
- make small balls on the tray. press lightly and swipe the yolk on the surface. optional to top it with half nut before the yolk.
- using SHARP convection microwave oven, i use the preset button for baking cookies. the oven shall preheat itself and as the screen blinked "add food", insert the cookies for 14 minutes of baking time.
- check from time to time. if the yolk is of brownish colour, the cookies are done!
Tuesday, August 7, 2012
|or also known as Buah Melaka|
|pandan artificial flavouring (optional)|
|2 drops of apple green artificial colouring|
|1 palm sugar (gula Melaka), grated and rolled into a small ball|
|1 coconut (young), grated|
|5 pandan leaves, cleaned and blended with 1 glass of water into shreds|
|500gram of glutinous rice flour|
|salt, to taste|
|3 spoons of rice flour (optional)|
how to Cook it:
- blend the pandan leaves with water into shreds. stream the concoction into a big bowl.
- pour the glutinous rice flour into the bowl. mix with 3 spoons of rice flour, pandan flavouring (optional) and 2 drops of the green apple colouring. mold into a non sticky doh and set aside.
- boil the water in a pot.
- grate the coconut and mix with salt, to taste. set aside
- grate the palm sugar and roll into a small ball. set aside
- separate the doh into small balls, a bit bigger than the palm sugar balls.
- insert the palm sugar balls into the doh balls. please ensure that the doh is a bit thick so the melting sugar balls won't spread into the boiling water.
- pop the doh balls containing palm sugar into the boiling water.
- after a few minutes, the balls will float, signalling it's almost cooked. let it float for 3 minutes or so.
- take the floating balls out into the grated coconut. roll it around and it's done!
the flour used must be correct. my sister mistakenly use rice flour instead and it turns out that her onde-onde come out to be very hard. should the doh feel sticky and too soft, add more glutinous rice flour or add another spoon of rice flour to thicken it. as for the colouring, if you feel that the colour is not green enough, you can add the apple green colouring, oh so sparingly (with extreme caution!)
that's onde-onde for you :)
Monday, August 6, 2012
|anchovy powder, to taste|
|1 packet of masak merah chicken paste, campak-campak style|
|half clove of garlic, chopped|
|3 red onions, sliced|
|handful of chilli, chopped|
|2 tomatoes, chopped|
|a plate of prawns|
|tomato, chilli and oyster sauce|
|aji shio black pepper powder and salt|
|honey, to taste|
how to Cook it:
- deshell and devein the prawns. the shell and the head is mixed with water and blended.
- marinate the prawns with sprinkle of black pepper and 2 spoons of honey. stir with chilli sauce and oyster sauce.
- fry the chopped garlic and chilli. add prawns.
- sprinkle seasoning (anchovy powder) and salt to taste. mix with 2 spoons of honey.
- add the blended mix and stir with Maggi masak merah chicken mix.
- add chopped tomato and tomato sauce. add sliced red onions. stir and it's done!
if you notice, i used chicken mix instead of combing the grocery shop for a prawn mix. but it does taste the same. if you are running out of time, need not deshell the prawns and blend them, instead just throw the prawns together with its heads intact, just like what i did, most of the time.
|Mee Udang, captured straight from my pan|
|2 spoons of oyster sauce|
|3 spoons of fried sliced onions|
|1 packet of mee bandung paste (optional)|
|1 packet of Mi Udang paste|
|cauliflower, quartered and sliced|
|citrus lime (kasturi)|
|different type of fishballs, halved|
|1 packet of yellow mee|
|white oyster, sliced|
|satay paste (optional)|
|baby sawi (kai choy)|
|fried tofu puffs|
|prawns, a lot!|
|half of garlic clove, crushed|
|bird's eye chillies, chopped|
|2 spoons of honey|
|3 chopped chilli|
|3 glasses of water|
|2 hard boiled eggs, sliced|
|peanuts to be fried|
|salt, to taste|
|seasoning, to taste|
How to Cook it:
- clean the prawns. devein the prawns and remove its heads and shells.
- the heads and shells are boiled for a few minutes. blend it to small pieces and put aside.
- add 3 spoons of oil into the pan. fry the crushed garlics.
- mix the prawns into the pan, add a dash of seasoning and salt.
- as the prawns turn into gold, add the fishballs and fried tofu puff.
- add cauliflower, carrots and kai choy stems.
- add 2 spoons of honey, chopped chilli and bird's eye chilli.
- add mi udang paste together with mee bandung paste (optional). stir evenly.
- add the blended mixture to sweeten the deal. mix the yellow mee.
- add satay gravy paste. stir some more.
- add kai choy leaves and sliced oyster mushrooms with 2 spoons of oyster sauce.
- add a handful of fried onions, squeeze some citrus lime and garnish with sliced boiled eggs. done!
My mom really loves this recipe. and it's actually a mix edition of Mee Rebus and Mee Udang, though i think the appropriate name is mi udang. if you don't have a satay paste, you can substitute with fried peanuts to be blended together with the prawn's head and shell. or the leftover satay gravy can also be used. jimat, heh!