Zwiebelkuchen (Onion Quiche)

This quiche is a one-crust pie made of onions, turkey bacon and cream.  It is very popular in the wine-growing regions in Germany and is normally baked during the autumn season.

Dough Ingredients (serves 4 - 6):
125 g flour
140 g curd cheese (mager Speisequark)
2 tbsp cooking oil
a pinch of salt
1/2 tsp baking powder

Filling Ingredients:
150 g turkey bacon, to be cut into cubes
1 kg onions, to be peeled and thinly sliced into rings
4 eggs
200 g fresh cream
200 g grated cheese
salt & pepper to taste

margarine
1 - 2 tbsp breadcrumbs
one tart tin with loose bottom (28 cm in diameter)
a little margarine or butter for greasing tart tin

Method:
In a large pan, heat margarine over medium heat.  Add onions slices and saute until soft.  Then, add cubed turkey bacon.  Cook for a further 5 minutes.  Remove pan from heat and leave aside to cool down completely.  Strain onion mixture in a sieve over a bowl.  Throw the onion juices away.

In a mixing bowl, add all dough ingredients and knead (use electric mixer) to a smooth dough.  Grease tart tin with margarine or butter as shown.  Poke base with a fork and then, sprinkle with breadcrumbs. Heat fan oven to 150° C.

Add onion mixture to tart tin and spread well.  Bake for about 30 minutes.

Before baking

After baking

In the meantime, add grated cheese into a bowl.  Then, add eggs, cream, salt and pepper to taste. Whisk mixture until well blended.  Pour onto cooked onion mixture and bake for another 25 - 30 minutes or until top is golden brown.  If the top of quiche bulges up, place a wooden spoon in between the oven and its door in order that hot air can escape and the top does not crack.

Before baking

After baking

Once done, remove from oven and leave aside for about 10 minutes.  Remove from tart tin and serve either warm or cold with green salad.

Tip:  Wait for at least half an hour before cutting the quiche!

Bon Appetit!

Macaroni & Chicken in Tomato Soup

This easy to prepare soup is perfect for children due to the lack of spices in it.  It is nutritious and excellent in taste.

Ingredients (serves 2 to 3):
500 g skinned chicken breast, to be washed, dried and cut into bite pieces
5 medium-sized tomatoes, to be deseeded and coarsely chopped
2 pips of garlic, to be peeled and sliced
1 tsp ground white pepper
1 large carrot, to be peeled and diced
5 tbsp tomato puree
about 500 ml water
salt to taste
1 tbsp butter
100 g canned green peas
300 g dried macaroni, to be cooked according to packet instructions

Method:
Blend chopped tomatoes and garlic slices until fine.  Add to chicken pieces together with ground white pepper and mix well.

In a pot, heat butter over medium heat.  Add in chicken and cook until chicken changes colour.  Then, add in diced carrots, tomato puree and enough water.  Cook further until chicken and carrots are tender.

Season with salt to taste before adding the green peas.  Bring to a slight boil before removing pot from heat.

Serve with macaroni in a bowl and sprinkled with chopped parsley.

Bon Appetit!

Sambal Tempeh with Ikan Bilis & Kacang

A delicious malay snack or side dish to be eaten with rice.  Main ingredient is tempeh i.e. soya bean cake which has to be fried beforehand before adding to the sambal mixture.  One may also add fried anchovies (ikan bilis goreng) and peanuts.

Sambal Ingredients (serves 4):
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
salt and sugar to taste
oil for deep-frying

Blended Ingredients:
40 stalks dried chillies, to be cut into pieces and soaked in warm water
5 stalks fresh chillies, to be sliced
1 big onion, to be peeled and sliced
1 clove garlic, to be peeled and sliced
1 tsp shrimp paste (belacan)
2 pkts tempeh (overseas packing) or 6 tempeh, to be cut into cubes
a handful dried anchovies (ikan bilis), to be cleaned
1 handful peanuts

Method:
In a wok, deep-fry tempeh cubes until golden and remove.  Then, fry the peanuts over medium heat until cooked and remove.  Lastly, deep-fry the fried anchovies until crispy and remove to tray.

Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrantl. Then, add in tamarind juice and let it simmer until sambal separates itself from oil.  By cooking it longer will intensify the colour.  Check seasoning.  Once done, add in the fried tempeh, peanuts and anchovies.  Mix thoroughly.

Variations:  The main sambal can be served with boiled eggs or prawns.  The latter are to be added and cooked together with the sambal in the last stage.

Bon Appetit!

Soya Bean Curd

I love this pudding very much and I am sure it is the favourite pudding of every Singaporean and Malaysian.  This pudding brought fond memories of my childhood days where I never fail to queue up every Saturday and Sunday morning for my bowl of soya bean curd while accompanying my mum to the wet market. For those who wonder what it is, this pudding is made of soya milk which has been gelled.  It is delicate with a creamy texture and tastes sweet & heavenly.

Ingredients (serves 2):
3/4 cup soya beans, to be soaked overnight, washed and drained
1litre water
1/2 tsp lactone (or one can use gypsum powder instead)
a piece of muslin cloth

Syrup Ingredients:
8 - 9 tbsp sugar (or adjust to your taste)
1/4 tsp pandan flavour essence or 2 pandan leaves tied in a knot
1 1/2 cup (250 ml capacity) water

Method:
Wash and drain soaked soya beans.  Blend/grind them together with 1/2 litre of water until smooth.  By using the muslin cloth, squeeze the soya milk into a pot.  Add the remaining water into pot.

Soak soya beans in water overnight

Blend/grind soaked soya beans until very smooth

Squeeze soya milk dry by using a muslin cloth

Bring soya milk over medium heat to a boil.  It is very important to keep an eye or else the soya milk will boil over the pot.

Bring soya milk to a boil

In another clean pot, add 1/2 tsp lactone.

Add 1/2 tsp of Lactone to another clean pot

* Once the soya milk starts to boil, remove from heat and pour into the pot containing the lactone.  Let the mixture set for about 10 minutes.  Do NOT stir.

In the meantime, prepare the syrup.  In a pot, add all syrup ingredients and bring to boil until sugar dissolves.  Remove from heat and leave aside to cool down completely.

To serve, spoon soya bean curd into a bowl and pour syrup over.  Serve warm or chilled.

Note:  For those using the soya bean milk maker, go straight to step (*).

Bon Appetit!

Kougelhopf (Gugelhupf)

During our weekend getaway to Alsace in France two weeks ago, we stayed in a nice & cosy hotel in Saint-Hippolyte.  Before we checked out, I managed to ask the hotel chef on how to bake Kougelhopf, a french delicacy which is sold everywhere in Alsace.  I was lucky that he wrote the recipe out on a piece of paper and even explained on how to prepare the ingredients.  I am quite surprised that his recipe is very simple.  Through experience, I am aware that any dough where fresh yeast is involved, the initial preparations are a bit troublesome but not this one.  He also explained to me on how to handle the dough which are shown in the step-by-step pictorials.  As one can see, the Kougelhopf turned out very well (just like the ones in Alsace) and tasted excellent.

Ingredients:
500 g plain flour
100 g sugar
20 g fresh yeast
2 eggs
a pinch of salt
125 ml fresh milk
100 g butter or margine

115 g raisins, to be soaked in warm water (or apple/orange juice - thanks to my friend, Saonah for this tip) or 2 cl cherry liquor (as in original recipe) and drained
80 g whole almonds

Note:  All the above ingredients must be at room temperature.

Method:
Grease a Kougelhopf ceramic mould well with butter or margarine.  Then, dip an almond in water (one at a time) before placing it in each groove at the bottom as shown.  Leave aside.

In a mixing bowl, add flour, sugar, fresh yeast, salt, eggs and milk.  Knead mixture until smooth before adding the butter or margarine.

Knead dough again until well mixed and smooth.  Add in raisin and mix thoroughly. Cover bowl with cling film and let dough rise to double its size.

Remove dough from bowl and place on a lightly floured worktop.  Spread the dough flat as shown.

Bring the sides to the centre.

Turn dough over as shown.

Carefully make a hole in the centre from the bottom as shown.

Place dough in mould and cover with cling film.  Let it rise until dough is about level to the top of mould as shown.

While the dough is rising, heat oven (fan:  220° C/conventional:  240° C).  Place mould in oven and immediate reduce heat to fan:  180° C/conventional:  200° C.  Bake for about 40 to 45 minutes, depending on your oven.

Once done, remove from oven and leave Kougelhopf in its mould for about 15 minutes before removing to wire grid.

Happy Baking!

Pengat Pisang dengan Sago Biji

I have been craving for this malay dessert for a long time.  When I was in the supermarket this morning, I saw a bunch of Chiquita Mini Bananas who were shouting at me to buy them.  Normally, Pisang Raja is used but it is difficult to get them in Germany.  This time, I would like to use the mini ones instead of the normal ones. The following recipe is very simple to prepare and tastes very yummy.

Ingredients (serves 4):
400 ml coconut cream or milk (I used coconut cream)
100 ml water (you can add more if you like)
2 pandan leaves, to be tied into a knot
3 tbsp sugar
2 pcs (about 90 g) gula melaka (palm sugar), to be sliced
a pinch of salt
3 tbsp tapioca (sago) pearls
6 Pisang Raja or normal bananas, to be peeled and sliced into 2 cm pieces

Method:
In a small pot, bring water to boil.  Then, add tapioca (sago) pearls and cook for about 10 to 15 minutes or until translucent.  Pour into a sieve to drain the water away.

In a pot, add coconut cream or milk, enough water, pandan leaves, sugar and palm sugar.  Cook over low/medium heat until sugar is dissolved.

Add in tapioca pearls and cook over low heat until it starts to simmer lightly.  It is important NOT to cook over high heat.

Lastly, add in the banana slices and salt.  Cook for a few minutes before removing from stove.

Serve hot or cold.

Bon Appetit!

Mini Salmon Pies

These are great to serve during a buffet party and I am sure your guests will love them.  They are quick to prepare and taste delicious.  One can also serve them with green salad as a simple light lunch.

Ingredients (yields 12 pcs):
200 g fresh or frozen salmon, to be cut into cubes
2 tbsp lemon juice
salt & ground white pepper to taste
200 ml fresh cream
2 eggs
a tsp chopped fresh dill or 1/2 tsp dried dill
a roll of fresh puff pastry or 6 pcs of frozen puff pastry, to be thawed
muffin tray, to be greased with butter

Method:
Sprinkle lemon juice over salmon cubes and season lightly with salt and pepper. Leave aside.  Preheat oven to 200° C (conventional) or 180°C (fan).

In a bowl, mix fresh cream, eggs and dill together.  Season lightly with salt and pepper.

Cut out 10 cm diameter circles on puff pastry and place them in the muffin tray.  Poke the base with a fork a few times.  Add 3 or 4 salmon cubes into each mould followed by the cream mixture as shown.

Bake for about 30 minutes or until golden brown.  Once done, remove from oven and leave them for about 5 minutes before removing from muffins tray.  Serve with green salad.

Bon Appetit!

Telur Masak Mata Lembu dengan Kentang

Literally translated, this dish is also called Eggs Sunny Side up with Potatoes and is one of my dear mum's creations.  During my childhood days, I could still remember my late dad requesting for this dish - either for breakfast, lunch or dinner!  The taste is delicious, especially when ghee is used instead of oil and it is best eaten with baguette.  A simple & quick to prepare dish and popular among both adults & kids.

Ingredients (serves 4):
5 or 6 eggs
500 g waxy potatoes, to be peeled and cut into wedges
1 large onion, to be peeled and finely sliced
2 stalks red chillies, to be washed and finely sliced
2 tbsp ghee
salt & pepper to taste

Method:
Heat ghee in a large pan over medium heat.  Add potatoes and stir-fry until almost golden on all sides. Then, add in sliced onions and chillies.  Season with salt and pepper to taste.

Make 5 or 6 "indents" and break the eggs as shown.

Put on lid and cook further until the eggs are done to your preference.

Serve hot with baguette slices!

Bon Appetit!

Tempeh Goreng Kicap Manis

Another malay side dish which is easy and quick to prepare.  Tempeh is a traditional soybean cake which originates from Indonesia and is known to be very healthy.

Ingredients (serves 4):
2 blocks tempeh (or 4 packets), to be cut into cubes
4 stalks fresh chillies, to be washed, pat dried and thinly sliced - add more if you want extra spicy
8 shallots, to be peeled and thinly sliced
8 pips garlic, to be peeled and thinly sliced
2 to 3 tbsps sweet soy sauce (kicap manis)
salt to taste
cooking oil

Method:
In a wok, heat enough oil for deep-frying.  Fry tempeh cubes a little at a time until almost golden.  Do not over-fry.  Remove to a tray which is lined with kitchen paper and set aside.

Pour out excess oil into a bowl and leave about 2 or 3 tbsp oil in wok.  Add sliced chillies, shallots and garlic.  Stir-fry until golden in colour.  Then, add in fried tempeh cubes and stir well.  Lastly, add sweet soy sauce and salt to taste.  Stir well before serving.

Serve as a side dish with other main dishes and rice.

Bon Appetit!

Ikan Pari Masak Asam Pedas Lada Hitam

A spicy malay dish due to the addition of black pepper (lada hitam) in the ingredients. Stingray and laksa leaves are specially used in this recipe.  One thing for sure, the longer this dish is kept, its taste will be more intensified.  I did not add any okras (ladies fingers) or brinjals this time because my two boys hate them.

Ingredients (serves 4):
1 medium-sized onion, to be peeled and sliced
8 pcs okras (ladies fingers/bendeh) or one can use brinjal
1 small stingray, to be washed clean and cut into serving pieces
half a handful of laksa leaves (daun kesom)
3 tbsp fresh tamarind, to be mixed with one cup water
enough water
salt to taste
cooking oil

Blended Ingredients:
1 large onion, to be peeled and sliced
4 pips garlic, to be sliced
2 cm fresh turmeric, to be sliced
a handful dried chillies, to be cut and soaked in warm water
5 pcs candlenuts (buah keras), to be soaked in warm water
1 tsp black pepper seeds (lada hitam biji)
1 tsp (heaped) belacan (shrimp paste)
half a handful of laksa leaves (daun kesom)
Note:  Above ingredients to be blended or pounded finely.

Method:
Add a little salt to stingray pieces and leave aside.  Before using, rinse with cold water and pat dry with paper towels.

Heat cooking oil in a medium pot.  Add the sliced onion and stir-fry until slightly browned. Then, add in the blended ingredients and stir-fry until it is separated from the oil.

Add in tamarind juice (please use a small sieve in order to separate the tamarind seeds). Then, add in enough water and okras.  Bring to a slight boil and cook until okras are almost tender.  This will take about 10 to 15 minutes.  Season with salt to taste and add the laksa leaves.

Lastly, add in the stingray pieces and cook for a few minutes.  Serve hot with rice.

Bon Appetit!

Fried Kangkong

An excellent vegetable side dish which is normally served together with Barbecued Stingray.  The following recipe is a malay version and tastes equally good as the chinese version.

Ingredients (serves 4):
2 bundles (500 g) of kangkong (water convolvulus or water spinach)
2 to 3 tbsp cooking oil
salt to taste

Blended Ingredients:
1 tbsp (heaped) dried prawns, to be soaked in warm water until soft
2 stalks fresh red chillies, to be sliced
1 big onion, to be peeled and sliced
2 pips garlic, to be peeled and sliced

Method:
Pluck kangkong leaves together with thin stems accordingly.  Separate the thick stems on the side. Immerse kangkong leaves and stems separately in cold water.  Remove to a colander and drain the water away. Leave aside.

Heat cooking oil in a wok over medium heat.  Add blended ingredients and stir-fry until it is separated from the oil.  Add salt to taste before adding the kangkong thick stems.  Cook until they are half-cooked before adding the kangkong leaves.  Stir-fry until cooked.  Check seasoning again before serving.

Bon Appetit!

Barbecued Stingray

A typical spicy Singaporean dish which is famous among both locals and tourists.  I prepared the sambal (chilli) paste first, then spread it evenly on the stingray before barbecuing.  White fish filets can be used if you cannot find any stingray.

Blended Ingredients for Sambal Paste (for a small to medium-sized stingray):
65 stalks dried chillies, to be deseeded (do not deseed if you want the sambal to be extra spicy), cut into pieces and boiled with water in a pot until a bit soft
4 big onions, to be peeled and sliced
10 pips of garlic (small), to be peeled and sliced
2.5 cm fresh turmeric, to be peeled and sliced
2.5 cm fresh ginger, to be peeled and sliced
1 tsp roasted belacan
1 tbsp laksa leaves (daun kesom)
Note:  Blend or pound the above ingredients into a fine paste.

5 kefir lime leaves (daun limau purut) - you can use either fresh or dried ones
2 pcs ginger flower (bunga kantan), to be sliced finely - only the bulbs
a handful laksa leaves (daun kesom)
2 stalks lemon grass (serai), to be crushed at the roots
6 tbsp cooking oil
salt & sugar to taste

fresh stingray, to be washed and dried with paper towels
salt & juice from 1 calamansi lime
banana leaves, to be washed and dried with paper towels
4 calamansi limes, to be washed and cut into halves (garnishing)

Method:
Add a little salt and the juice of one lime to stingray.  Mix well and leave aside.  Before using, rinse with cold water and pat dry with paper towels.

In a wok, heat oil over medium heat.  Add blended ingredients together with lemon grass, kefir leaves and sliced ginger flower.  Stir fry until the paste is separated from the oil.  This step will take about 15 to 20 minutes.  Then, add salt and sugar to taste.  Lastly, add the laksa leaves.  Remove from heat and leave aside.

If you are using a barbecue grill, soften the banana leaves by immersing them in boiling water for about 5 minutes.  Pat dry banana leaves with kitchen towels.  Spread half of sambal paste onto a piece of banana leaf.  Place stingray on top and followed by the rest of sambal paste. Spread evenly before wrapping the fish with another piece of banana leaf. Barbecue for about 10 to 20 minutes, depending on the thickness of the stingray.

If you are using the frying pan:  Place a piece of banana leaf onto a large frying pan. Spread half of sambal paste evenly.  Then, place stingray on top and followed by the rest of sambal paste. Spread evenly.  Cover with lid and cook over low/medium heat for about 10 to 20 minutes, depending on the thickness of the stingray.

Important note:  Do keep watch on the heat in order that the stingray does not get burnt.

Serve hot garnished with calamansi limes.  Best eaten with rice and a fried kangkong side dish.

Bon Appetit!