Kuih Harum Manis

A malay kuih which comes under the "apam" category.  Its texture is very spongy, fragrant (harum) and sweet (manis) - this is how the name "Harum Manis" comes about.  An excellent option to use up leftover bananas and they taste great.

Ingredients (yields about 60 pieces):
150 g dark brown sugar or palm sugar
250 ml water
250 g butter

180 g sugar
3 large eggs
1 tsp vanilla essence (liquid)

330 g plain flour
1 tsp (leveled) baking powder
1 tsp (leveled) bicarbonate of soda
1/4 tsp salt

4 - 5 ripe bananas
kuih lompang plastic moulds

Method:
In a saucepan, add brown sugar and water.  Cook over medium heat until sugar is dissolved.  Remove from heat and leave aside to cool down completely. Strain sugar mixture.  In another saucepan, add butter and melt over low heat. Remove from heat and leave aside to cool down completely.   In a bowl, sift flour, baking powder, bicarbonate of soda and salt together.

In a mixing bowl, add sugar, eggs and vanilla essence.  Beat until creamy.  Add flour mixture by the tablespoon and fold in well.  Then, add in melted butter and mix well, making sure there are no lumps. Finally, add in the sugar/water mixture and mix thoroughly.

Grease the kuih lompang moulds with soft butter.  By using a tablespoon, add batter until almost half or three quarter full.  Then, add a slice of banana of about 1 or 2 cm thick on top.

Add boiling water to steamer and heat it up.  Once ready, steam the kuih for about 20 minutes.  Once done, remove from steamer and let it cool down for about 5 minutes.  By using a plastic knife, run through the sides of mould in order that the kuih comes out smoothly.

Serve warm or cold.

Bon Appetit!

Chicken in Olive-Tomato Sauce (Mediterranean-style)

Another healthy and low calorie dinner for my two boys.  Pan-fried chicken breast meat without any seasoning cooked in a sauce which is made up of green/black olives, dried tomatoes, garlic and olive oil.  No seasoning was added to the sauce due to the olives' natural taste.  To round up the meal, I served it on a bed of gently-boiled spinach and a side dish of boiled potatoes.

Ingredients (serves 4):
2 large chicken breast meat, to be washed, dried and each sliced into two
12 green olives, to be coarsely chopped
12 black olives, to be coarsely chopped
6 dried tomatoes, to be coarsely chopped
3 pips garlic, to be coarsely chopped
2 - 3 tbsp olive oil
150 - 200 ml chicken stock
1 tbsp canola oil

750 g spinach (fresh or frozen)
1 medium-sized onion, to be peeled and finely chopped
grated nutmeg
salt and ground black pepper to taste
1 tbsp canola oil

Method:
In a saucepan, heat oil over medium heat.  Add chopped onions and sauté until translucent.  Then, add in spinach and season with seasonings.  Put lid on and let simmer over low to medium heat, stirring regularly.

In a small container, add chopped olives, garlic, dried tomatoes and olive oil.  By using a stab-mixer, purée coarsely.  Leave aside.

Brush a medium-sized pan with canola oil and heat over medium heat.  Add chicken pieces (no seasoning) to pan and fry until both sides are golden brown.  Remove to a plate.  Then, add chicken stock to pan together with the olive-tomato paste.  Bring to a slight simmer before adding the fried chicken pieces.  Cook for about 5 minutes or until the chicken are done.

Serve hot with spinach and boiled potatoes.

Bon Appetit!

Stuffed Bell Peppers

With the festive season over, I have started to cook healthy and low calories food for my two boys. For tonight's dinner, I prepared Stuffed Bell Peppers with minced beef, harissa and curd cheese filling. Pan-fried with a little oil, followed with the addition of beef stock before they are baked in a moderately slow oven for about half an hour.
As a side dish, I prepared whipped Topinambur instead of whipped potato.

Ingredients (serves 4):
2 medium-sized red bell peppers
2 medium-sized yellow bell peppers
500 g minced beef or lamb
100 g low-calories curd cheese (Magerquark)
2 pips garlic, to be peeled and finely chopped
1 small onion, to be peeled and finely chopped
4 tsp Harissa
salt to taste
1 tbsp oil
250 ml beef stock
4 sage leaves
1 stalk rosemary
2 stalks thyme

500 g Topinambur
400 ml vegetable stock
a tbsp chopped parsley
2 - 3 tbsps thick cream (low calorie)

Method:
In a large bowl, add minced meat, onion, garlic, curd cheese, Harissa (add more if you prefer spicy) and salt to taste.  Mix thoroughly and leave aside.

Wash and clean the bell peppers.  Cut them into halves and remove the seeds, leaving the stalk intact.

Add minced meat mixture into the cavities.

Heat oil in a large pan which can be used in the oven.  Sauté stuffed bell pepper all over.  Then, add beef stock and herbs.  Bake in a preheated fan oven for about 20 - 25 minutes.

In the meantime, peel, wash and cut Topinambur in cubes.  Add to a saucepan which is filled with vegetable stock.  Cook with lid on over medium heat for about 25 minutes or until tender.  Drain water away and purée by using a mixer-stab.  Add thick cream and chopped parsley.

Serve Stuffed Bell Peppers with whipped Topinambur.

Bon Appetit!