Monday, 4 April 2016

Fried Bee Hoon

This dish reminded me of my younger days where we would go to the old Hawa Restaurant in Geylang after the movies.  A simple & easy to prepare noodle dish which has become my younger son's favourite.  You may add cabbage instead of pak choi - the choice of ingredients are up to you.


Ingredients (serves 4 - 6):
1 pkt (400 g) bee hoon (rice vermicelli), to be soaked in cold water for an hour & then strained
2 pips garlic, to be peeled & finely minced
300 g pak choi or chye sim
200 g rumpsteak, to be thinly sliced
250 g prawns, to be deveined
2 medium-size calamari tubes
1 tbsp cornflour
2 tbsp oyster sauce
4 tbsp light soy sauce
ground white pepper & salt to taste
hot beef or chicken stock
cooking oil

Note:  You may add bean sprouts and sliced carrots if you wish.

Method:
Wash pak choi or chye sim thoroughly.  Slice the stems and cut leaves into bite sizes. In a small bowl, marinate beef slices with 1 tbsp each of cornflour & light soy sauce. Leave aside for ten minutes.

Cut open calamari tubes and wash under running tap water.  Dry & then cut open. Make slight incisions on the inside of calamari tube & then, cut into bite pieces as shown below.



In a wok, heat 1 tbsp cooking oil over medium-high heat.  Stir-fry beef slices until they change colour.  Remove to a bowl.  Add 1 tbsp of cooking oil and stir-fry prawns until they change colour. Do likewise to the calamari pieces.


Clean work by wiping with kitchen paper.  Heat 2 tbsps cooking oil in the wok over medium-high heat.  Stir-fry minced garlic until fragrant.  Add the pak choi stems and stir-fry for 2 minutes before adding the leaves.  Then, add oyster sauce, ground pepper and light soy sauce.


Add sliced beef slices, prawns and calamaris.  Mix well before adding the bee hoon. Add some hot stock to keep the noodles moist.  Check seasoning again.



Serve with sliced green chillies in soy sauce!

Bon Appetit!

Friday, 25 March 2016

Green Chillies Chicken Curry

If you are looking for a simple chicken dish to eat with NaanRoti Prata or rice, do try this recipe out. Do not be alarmed by the amount of green chillies which I added.  You can adjust the spiciness by de-seeding some of the chillies.  I prepared this dish together with Naan & Spicy Cucumber Raita for lunch yesterday and my two boys really love the taste, taking into consideration that our son dislikes anything which is green in colour.  An excellent dish to serve as a side dish as well.


Ingredients (serves 4):
1 kg chicken thighs (without bones), to be washed, dried & cut into bite pieces
1/4 tsp turmeric powder
1 tsp garam masala
1 tsp white pepper powder
1 tsp salt

Ingredients to be blended:
8 to 10 green chillies, to be washed, dried & coarsely chopped
(Note:  De-seed the chillies if you want your curry to be less spicy.)
1 medium-size onion, to be peeled & coarsely chopped
1 pip garlic, to be peeled & sliced
5 cm fresh ginger, to be peeled & sliced
50 g coriander leaves
20 g mint leaves
2 sprigs of curry leaves

Ingredients to be sautèed:
1 medium-size onion, to be peeled & finely sliced
a sprig of curry leaves
150 g yoghurt
2 tbsp oil
2 tbsp butter

Method:
In a bowl, add chicken meat, turmeric powder, garam masala and salt.  Mix well and set aside.


Add the blended ingredients to chicken mixture and mix well.  Leave aside for about 20 minutes.


In a medium-size pot, heat oil and butter over medium-high heat.  Add sliced onion & curry leaves and stir-fry for about 2 or 3 minutes.  Then, add chicken mixture and mix well.  Lastly, add yoghurt and mix well.



Slowly simmer chicken without lid until the gravy becomes a bit dry.


Serve with rice or any Indian bread!

Bon Appetit!

Thursday, 24 March 2016

Naan

A soft, flat Indian bread which is traditionally baked in a tandoor oven, where the dough is slapped onto the interior wall and quickly baked over an open fire. Fortunately, we can still prepare this bread at home by using either an oven with a pizza stone or a frying pan.  Tastes excellent when served with any Indian curry dishes!


Ingredients (yields 6 pieces):
260 g plain flour
1 tsp sugar
1 tsp salt
a pinch of baking soda
3 tbsp yoghurt
2 tbsp corn or vegetable oil

1 tsp dry yeast
140 ml lukewarm water

extra flour for rolling of naans
2 tbsp melted ghee, for brushing

Method:
Dissolve dry yeast in lukewarm water and leave aside for about 10 to 15 minutes.


In a mixing bowl, add flour, sugar, salt and baking soda.  Mix well.  Add yoghurt and oil.  Mix well. Then, add the yeast mixture and knead to form a firm dough.  Knead dough until smooth.  Cover bowl and leave aside in a warm place for about 3 to 4 hours until almost double the volume.  As the dough rises, the texture will become soft.


Heat your conventional oven (without fan) with a pizza stone placed on the middle rack to a temperature of 260° C for about 30 to 45 minutes.  The pizza stone will lend almost the same kind of heat as the clay tandoor pot.  Once the right temperature is reached, switch on the "grill/broil" mode (maximum temperature).

Divide dough into six equal portions.  Dust worktop with a little flour.  Take a portion of dough and roll into an oval shape, making sure that it is dusted with flour in order that it does not stick to the worktop.  Repeat procedure with the rest of the dough.


Lightly wet your hands and flip the rolled out naan between your hands.  Place two naans on the pizza stone at a time.  Bake for about 3 to 4 minutes or until golden brown.  Once done, remove from oven and brush lightly with warm melted ghee.  For garlic naan, add minced garlic to warm ghee before brushing.  Reheat oven again before baking the rest of dough.




Alternatively, you can cook naan in a hot & dry non-stick frying pan.  Cook naan until air bubbles appear on surface & the underside is slightly browned.  Turn over and cook until the underside is slight browned.  Remove and brush lightly with melted ghee.

Serve hot or warm with any kind of Indian curry!

Bon Appetit!

Monday, 21 March 2016

Ubi Kayu Goreng Berempah (Spicy Fried Tapioca)

One of our favourite Malay snacks which I prepared last weekend!  I mixed both plain flour and rice flour along with baking powder, salt, turmeric powder, onion, garlic, coriander, cumin, aniseed, coconut milk and egg.  The tapioca sticks are then dipped in batter before they are deep-fried until golden brown.  A pleasant change to the usual fried tapioca.  End result:  SEDAP!!! Do give this recipe a try!


Ingredients:
180 g rice flour
180 g plain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp turmeric powder
6 tbsp thick coconut milk
1 medium-size egg
3 tbsp melted butter
enough water to form a thick batter

Ingredients to be pounded:
1 small onion, to be peeled and sliced
2 pips garlic, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp cumin seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water

1 kg tapioca (cassava)
oil for deep-frying

Method:
Cut tapioca into required lengths.  Then, peel and cut each length into 4.  Then, cut each quarter into two.  Wash and soak in water.  Set aside.


In a mixing bowl, mix all dry ingredients together by using a whisk.  Then, add egg, coconut milk, pounded ingredients and melted butter.  Mix well before adding enough water to form a thick batter. Checking seasoning.


Heat enough oil for deep-frying over medium heat.  Dip about 8 to 10 tapioca sticks into batter and deep-fry until golden brown.  Once done, remove to a tray which is lined with kitchen paper to absorb excess oil.  If you have balance of batter, add to the hot oil a little at a time & fry until brown and crispy.  They really taste good.


Serve hot or cold!  They taste excellent eaten as they are or served with a spicy rojak sauce!

Bon Appetit!

Saturday, 19 March 2016

Rasam

A popular South Indian soup which is very tasty and simple to cook.  A mixture of chopped tomatoes, onions, garlic, chillies, tamarind juice and spices are simmered slowly before the tempering ingredients (my favourite part of cooking) are added.  It is believed that eating Rasam is healthy due to the presence of garlic, tamarind and black peppercorns.



Ingredients (serves 4):
6 medium-size red tomatoes, to be peeled & chopped finely
1.2 litre water
1 medium-size onion, to be peeled & chopped finely
2 stalks green chillies, to be coarsely chopped
2 pips garlic, to be peeled & sliced
1/2 tsp chilli powder
1 tsp coriander powder
1 tsp jeera (cumin) powder
1 tbsp fresh tamarind, to be mixed with 1/2 cup water
salt & sugar to taste
a handful coriander leaves, to be chopped

Tempering Ingredients:
2 tbsp ghee
2 stalks dried chillies, stalks removed & cut into two
1 tsp mustard seeds
1 tsp methi (fenugreek) seeds
1 tsp urad dhal
a pinch of hing (Asafoetida)
1/4 tsp turmeric
8 fresh curry leaves

Ingredients to be pounded:
10 black peppercorns
3 pips garlic
1 tsp jeera (cumin) seeds

In a medium-size pot, add water, chopped tomatoes, onions & green chillies, sliced garlic, chilli powder, coriander powder, jeera powder, salt & sugar to taste and chopped coriander leaves.  Lastly, add a little tamarind juice - be careful to add just enough or else your rasam will become sour.  I actually prefer to use fresh tamarind instead of tamarind paste.  Bring mixture to boil.  Once boiling, reduce heat to medium and simmer for about 30 minutes before adding the tempering ingredients. This is to ensure that the spices are infused together.


Preparing the tempering ingredients:  Heat ghee in a small pan over medium heat. Add dried chillies and mustard seeds.  Let them pop before adding the other ingredients.  Add methi seeds - be careful that they do not get browned.  If needed, remove pan from heat.  Then, add hing, curry leaves, turmeric powder and curry leaves.  Then, add the pounded ingredients.


Add to simmering mixture in pot and simmer for another 15 minutes.  Check seasoning.


Serve with rice, papadum and chutney.  The taste of this soup gets better day by day. I have tried dipping baguette into it and the taste is heavenly!  Do give this recipe a try!

Bon Appetit!