Cabbage Salad

A simple salad which can be eaten on its own or use it to stuff your Pita Bread. Tastes excellent both ways.  Easy and quick to prepare.  A must salad if you prepare your own Falafel & Pita Bread.

Ingredients (serves 4):
1/4 cabbage (small), to be finely shredded (note:  I cut them coarsely this time)
1 tbsp salt

2 medium-sized tomatoes, to be washed & cut into cubes
1 cucumber, to be washed & cut into cubes
chopped mint leaves

Dressing Ingredients:
3 tbsp olive oil
2 tbsp lemon juice
salt to taste
a pinch of Sumac (optional)
a pinch of cumin powder (optional)

Method:
In a bowl, combine shredded cabbage and salt together.  Leave aside until cabbage has softened.

Then, add cubed tomatoes, cucumber and chopped mint leaves.  Mix well.

In a small bowl, whisk together olive oil, lemon juice, salt, Sumac & cumin powder (if using). Adjust seasoning.  Pour dressing over salad and toss.

Bon Appetit!

Falafel

We had our first taste of Falafel at the Abdul Syukur Imbiss in Old Jerusalem.  The taste was awesome!  Since then, our younger son has been pestering me to make them for him.  Falafel is a mixture of chickpeas, parsley, cilantro, onion, garlic & herbs.  Use a meat grinder to grind the chickpeas, otherwise a food processor will also do the job.  Usually sold at imbiss stands stuffed in Pita Bread along with Cabbage Salad and tahini sauce.

Ingredients (serves 4-6):
2 cups (500 g) dried chickpeas, to be soaked in water and left overnight
a handful cilantro, leaves to be plucked
a handful parsley, leaves to be plucked
1 medium-sized onion, to be roughly chopped
5 pips garlic

2 tsp paprika powder (sweet)
3 tsp cumin powder
2 - 3 tsp salt or to taste
1/2 tsp baking soda (bicarbonate of soda or Natron)

vegetable oil for deep frying

Method:
In a large bowl, soak dried chickpeas in water and leave overnight.  Drain and rinse chickpeas.

By using a meat grinder, grind chickpeas a little at a time.  Then, grind the onion, garlic, cilantro and parsley.

Transfer mixture to a bowl and add paprika powder, cumin powder, salt and baking soda.  Knead mixture well.  If mixture is too dry, add 1 or 2 tbsp water (note:  I didn't add any water at all).  Cover with cling wrap and leave in fridge for half an hour.

By using a falafel portioner or ice cream portioner, scoop portions and arrange them on a small tray as shown.

In a wok, heat vegetable oil until hot.  Fry Falafel in small batches i.e. 4 or 5 at a time. Fry on both sides until golden brown and crispy.  Transfer to sieve over a bowl to drain.

Serve on their own or in a pita bread along with cabbage salad and tahini sauce or humus.

Bon Appetit!

Pita Bread

The popular saying "once you taste your own home-made pita bread, you will not go back to store-bought ones" is very true!  This is the third time I baked my own pita bread and I must say that it is not difficult to make at all.  You can either grill or bake them in the oven.  My preference is to grill them!  Tastes great when served with Humus or Falafel!

Ingredients (yields 10 pcs):
500 g flour
20 fresh yeast or 10 g dried yeast (I prefer to use fresh yeast)
1 tsp salt
1 tbsp brown sugar
2 tbsp olive oil
350 ml water (from the tap will do)

Method:
In a large bowl, mix flour and salt together.  Sprinkle brown sugar & yeast over flour mixture.  Then, add olive oil.  By using the dough hook, knead dough and gradually add water until the mixture looks sticky.  Continue to knead for about 10 minutes or until the dough leaves the sides of the bowl. Cover bowl with a cloth and leave aside to rise for about an hour.

Punch dough down and transfer to a well-floured worktop.  Divide dough to 10 portions.  Cover and let rise for another 10 minutes.

Flatten each ball to a diameter of 10 cm.

Grill on a hot grill for about 10 minutes.  The pita bread is ready when they puff up slightkly. Alternatively, preheat oven with a baking tray in it to a temperature of about 220° C.  Remove hot baking tray & arrange pita bread on it.  Then, bake for about 10 minutes.

Serve warm with Humus or Falafel!

Bon Appetit!

Humus

We were in Israel for a short holiday early August.  The excellent food there encouraged me to prepare several oriental dishes i.e. Humus, Falafel, Pita Bread and Cabbage Salad for our lunch last Sunday.  Humus is an oriental speciality which contains chickpeas and tahini (sesame paste) topped with olive oil, paprika powder and chopped parsley.  The dried chickpeas need to be soaked in water overnight, then slowly simmered for about two or three hours before being blended with tahini. It will be easier and faster if you have a blender.  Sounds like a lot of work but it is worth all the effort because the taste is awesome!  Tastes excellent when eaten with home-made pita bread.

Ingredients (serves 4):
1 cup (250 g) dried chickpeas, to be soaked with water and left overnight
4 - 5 pips of garlic, to be peeled and left whole
1 medium-sized onion, to be peeled and cut into wedges
1 tsp cumin powder (optional)
a few stalks of parsley (optional)

5 tbsp tahini (sesame paste)
juice from one lemon
some reserved cooked chickpeas liquid
salt to taste

For garnishing:
olive oil
paprika powder
coarsely chopped parsley

Method:
In a large bowl, soak dried chickpeas in water and leave overnight.  If possible, change the water once.

Drain and rinse chickpeas.  Transfer to a large pot and add cold tap water.  Add onion wedges, garlic, cumin powder & parsley and bring to a light boil.

Cover pot and reduce heat to a light simmer.  Cook for about two or three hours. Once done, pass through a sieve, at the same reserve some liquid for later use. Remove parsley.

Set aside a small  bowl of chickpeas for garnishing.  In a blender, blend the remaining chickpeas together with cooked onion and garlic.  Gradually add tahini, lemon juice and salt to taste.  Blend to a smooth paste.  Gradually, add the reserved chickpea liquid to reach the desired consistency.

Adjust seasoning.  Transfer to a bowl and serve garnished with a drizzle of olive oil, reserved chickpeas, paprika powder and chopped parsley.  Serve with pita bread.

Bon Appetit!

Pineapple Muffins

A simple & quick to prepare recipe which uses pantry stock ingredients.  I baked some two days ago and my two boys loved the taste and left me only two muffins.  It was very sad indeed because I loved the moist texture and taste.  So this morning, I baked another batch as per their request - actually, I made double recipe.  This time, I made sure that I set aside a few pieces for Iftar (breaking of fast) later.

Ingredients (yields about 12 - 15 pcs):
1 can (150g) pineapple rings
3 tbsp rum (optional - I omit this ingredient)
2 eggs
130 g fine sugar
80 ml vegetable oil
150 g joghurt
250 g plain flour
50 g dessicated coconut (Kokosraspel)
1/2 tsp baking soda
2 1/2 tsp baking powder

Glaze:
125 g icing sugar
2 - 3 tbsp pineapple juice

Method:
Strain pineapple & its juices through a sieve into a bowl.  Do not throw away the juice. Cut the pineapple rings into small pieces and add to a small bowl.  Add 50 ml pineapple juice and 3 tbsp rum (if used). Mix well and leave aside.  In another bowl, mix flour, dessicated coconut, baking soda and baking powder together.  Preheat oven to a temperature of 180° C (Fan:  160° C).

In a mixing bowl, whisk eggs lightly.  Add sugar and mix well.

Then, add both joghurt and vegetable oil.  Mix well.

Lastly, add pineapple pieces and its juice.  Mix thoroughly.

Then, fold in 2 tbsp flour mixture at a time until all are used up.

By using an ice cream scoop, add portions (about 1 1/4 scoop) into the muffin cases.

Bake in preheated oven for about 20 to 25 minutes or until golden brown.

In a small bowl, mix icing sugar and pineapple juice together.  Ensure that there are no lumps.  Glaze the muffins and decorate them according to your heart's desire. Instead of glazing the muffins, just dip the tops in the icing mixture.  For these muffins, I still have balance of heart-shaped chocolates. You may also sprinkle some other decorations which I did before (see last picture).

Happy Baking!

Oven-baked Chicken Biryani

A simple and quick to prepare Indian rice dish which does not involve any pounding or blending of rempahs.  In this recipe, there are no instant rempahs used except the minced garlic & ginger paste which you can buy from any Indian or Asian shop.  No ghee was added as I find that it makes the rice dry.  Instead, only normal cooking oil is used which resulted in the rice having a moist texture.  The next time I prepare the chicken gravy, I will serve it with baguette or roti as the taste is awesome!

Ingredients (serves 4 to 6):
1 kg (4 pcs) chicken legs (boneless & skinless)
2 large onions, to be peeled & thinly sliced into rings
1/2 cup cooking oil
3 tsp minced garlic & ginger paste
1 tbsp chilli powder
1 tbsp turmeric powder
2 tsp (level) salt or according to taste
150 g yoghurt

Dry Spices:
2 pcs star anise (bunga lawang)
4 pcs cloves (bunga cengkih)
3 bay leaves (daun salam)
1 pce (thick) cinnamon stick (kayu manis)
6 pcs cardamon (buah pelaga)
1 pc black cardamon (buah pelaga hitam) - optional
12 pcs black peppercorn
1 tbsp cumin seeds (jintan)
Note:  If you hate your spices loose, put them in a teabag and secure with a kitchen garn.

3 tomatoes, to be washed, dried & cut into huge chunks
a small handful of fresh mint leaves, to be plucked
a small handful of fresh coriander leaves, to be plucked

3 cups Basmati rice, to be washed, pre-soaked (15 mins) & drained
1 bay leaf
1 cinnamon stick
1 star anise
2 pcs green cardamon
2 tsp salt
orange food colouring

Garnishing:
chopped mint leaves
chopped coriander leaves
fried onion rings
cashew nuts
fried papadums

Method:
Wash and dry chicken legs.  Cut each leg into four portions.

In a wok or pot, heat cooking oil over medium heat.  Add sliced onions and shallow-fry until golden brown.  Remove half of fried onion rings for garnishing.

Add minced garlic & ginger paste and stir-fry until fragrant.  This will take about 2 minutes.  Then, add chicken pieces and stir-fry until the colour changes.  Add dry spices, chilli powder and turmeric powder.  Mix well and then add yoghurt.  Mix well and cook over medium heat for about 15 minutes or until oil appears on the surface. Check seasoning.  Preheat your fan oven to a temperature of 160° C.

In a large pot, add enough water, cinnamon stick, bay leaf, green cardamon and salt. Bring to a boil. Add pre-soaked Basmati rice and cook until about 3/4 cooked - cooking time will be about 5 minutes. Do not overcook.  Pour rice into a sieve and drain completely.

In a large baking tray, add chicken & its gravy and spread evenly.  Add chopped tomatoes, mint and coriander leaves.  Spread evenly.

Add cooked rice on top and spread evenly.  By using the handle of a spoon, make indents in the rice in order that steam can escape during baking.  Sprinkle a few drops of orange food colouring and seal tray with aluminium foil tightly.  Bake in preheated oven for about 30 minutes.

Once done, remove from oven and by using a large spoon, mix rice gently.

Before serving, garnish with chopped mint & coriander leaves, fried onion rings and cashew nuts. Serve with fried papadums.

Bon Appetit!

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!