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!