tag:blogger.com,1999:blog-364799747810359522024-03-13T17:15:43.283+01:00Makan DelightsWelcome to our World of International Culinary RecipesAnonymoushttp://www.blogger.com/profile/13633122308772120531noreply@blogger.comBlogger352125tag:blogger.com,1999:blog-36479974781035952.post-11283223533571078522017-05-08T15:59:00.000+02:002017-05-08T15:59:18.035+02:00Rhubarb-Vanillacream-Streusel CakeRhubarbs have season during spring and are available in abundance everywhere. They are known to be sour in taste but in this recipe, they are not sour at all. After they were peeled and cut into pieces, fine sugar was sprinkled on them and left aside. The vanilla pudding in the middle helps to balance the taste. One thing to remember is to let the cake cool down completely before removing it from its springform due to the presence of the vanilla pudding.<br />
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Ingredients:<br />
750 g rhubarb (Rhabarber), to be peeled & cut into small pieces<br />
2 tbsp fine sugar<br />
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Bottom Layer:<br />
100 g butter<br />
180 g plain flour<br />
1 tsp (heaped) baking powder<br />
80 g fine sugar<br />
1 pkt (1 tsp) vanilla sugar<br />
2 eggs<br />
75 ml fresh milk<br />
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Vanilla Cream:<br />
500 ml fresh milk<br />
40 g fine sugar<br />
1 pkt <a href="https://www.oetker.de/unsere-produkte/original-pudding-vanille-geschmack.html" target="_blank">vanilla pudding powder</a><br />
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Streusel:<br />
200 g plain flour<br />
150 g butter<br />
100 g sugar<br />
1 pkt (1 tsp) vanilla sugar<br />
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Garnishing:<br />
2 tsp icing sugar (confectioner's sugar<br />
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Method:<br />
Add rhubarb in a large bowl and sprinkle with sugar. Leave aside for half an hour. Then, drain through a sieve.<br />
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In a small bowl, empty contents of packet and mix with sugar. Then, add 6 tbsp of milk and mix well until there are no lumps. Heat the remaining milk in a saucepan and bring to a boil. Once the milk starts to boil, remove from heat and add the vanilla pudding mixture. By using a whisk, stir until pudding mixture is smooth. Return saucepan to stove and let it simmer for about one minute over low heat. Remove from heat and leave aside to cool down.<br />
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In a mixing bowl, beat butter, vanilla sugar and sugar together. Add eggs one at a time & whisk well. Then, add flour and milk. Mix to a smooth batter. Pour into a greased 28 cm diameter springform cake tin. Level the surface by using a spatula. Bake in a preheated fan oven at 180° C for about 15 minutes.<br />
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Spread vanilla pudding onto baked cake. By using a spatula, level the surface.</div>
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Then, arrange rhubarb pieces on top.</div>
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In a mixing bowl, add all Streusel ingredients together. Then, sprinkle on top of rhubarb pieces.</div>
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Bake for about 30 to 35 minutes. Leave the cake to cool down completely before removing from springform. Cooling time is approximately 3 hours. Sprinkle top of cake with icing sugar before serving.</div>
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-79299004090333119402017-04-18T16:54:00.000+02:002017-04-19T20:31:19.077+02:00Shakshuka with Eggplants & Baked BeansThis original Shakshuka dish has eggplants and tomatoes but I prefer to add a can of "Heinz" baked beans to the gravy to achieve that extra kick! I was introduced to this simple dish during our Israel trip last year. Tastes great when served with home-made <a href="http://makandelights.blogspot.de/2016/09/pita-bread.html" target="_blank">Pita Bread</a>.<br />
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Ingredients (to serve 2-3 persons):<br />
2 eggplants or brinjals<br />
6 eggs<br />
4 tbsp olive oil<br />
2 green chillies, to be sliced<br />
4 cloves garlic, to be peeled & sliced<br />
2 large tomatoes, to be diced<br />
a handful cherry tomatoes, to be quartered<br />
1 can 'Heinz' baked beans - normal or chilli flavour<br />
some chopped parsley or cilantro<br />
sea salt to taste<br />
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Method:<br />
Place eggplants onto a baking tray & grill until evenly charred. You may also grill them over an open fire. Once done, cut a slit at the bottom of each eggplant and leave to drain in a sieve over a bowl. Once they are cool enough to be handled, remove the skin & seeds. Then, chop roughly.<br />
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Prepare the other ingredients.<br />
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Heat olive oil in a large pan & stir-fry the sliced green chillies until light brown in colour. Add sliced garlic, eggplant, both tomatoes and sea salt to taste. Simmer over high heat until the sauce thickens. Then, add baked beans & simmer for 5 minutes.<br />
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By using a small bowl, gently add egg one at a time to pan. Repeat until all eggs are used up.<br />
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Put the lid on & cook until the egg whites are set and the yolks are soft. Sprinkle with chopped parsley or cilantro before serving. Serve with home-made <a href="http://makandelights.blogspot.de/2016/09/pita-bread.html" target="_blank">Pita Bread</a>.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-11687452540988725392016-09-22T15:45:00.001+02:002016-09-22T15:45:26.133+02:00Cabbage SaladA 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 <a href="http://makandelights.blogspot.de/2016/09/falafel.html" target="_blank">Falafel</a> & <a href="http://makandelights.blogspot.de/2016/09/pita-bread.html" target="_blank">Pita Bread</a>.<br />
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Ingredients (serves 4):<br />
1/4 cabbage (small), to be finely shredded (note: I cut them coarsely this time)<br />
1 tbsp salt<br />
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2 medium-sized tomatoes, to be washed & cut into cubes<br />
1 cucumber, to be washed & cut into cubes<br />
chopped mint leaves<br />
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Dressing Ingredients:<br />
3 tbsp olive oil<br />
2 tbsp lemon juice<br />
salt to taste<br />
a pinch of Sumac (optional)<br />
a pinch of cumin powder (optional)<br />
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Method:<br />
In a bowl, combine shredded cabbage and salt together. Leave aside until cabbage has softened.<br />
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Then, add cubed tomatoes, cucumber and chopped mint leaves. Mix well.<br />
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In a small bowl, whisk together olive oil, lemon juice, salt, Sumac & cumin powder (if using). Adjust seasoning. Pour dressing over salad and toss.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-29716410417464603822016-09-22T15:39:00.001+02:002016-09-22T15:52:40.808+02:00FalafelWe 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 <a href="http://makandelights.blogspot.de/2016/09/pita-bread.html" target="_blank">Pita Bread</a> along with <a href="http://makandelights.blogspot.de/2016/09/cabbage-salad.html" target="_blank">Cabbage Salad</a> and tahini sauce.<br />
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Ingredients (serves 4-6):<br />
2 cups (500 g) dried chickpeas, to be soaked in water and left overnight<br />
a handful cilantro, leaves to be plucked<br />
a handful parsley, leaves to be plucked<br />
1 medium-sized onion, to be roughly chopped<br />
5 pips garlic<br />
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2 tsp paprika powder (sweet)<br />
3 tsp cumin powder<br />
2 - 3 tsp salt or to taste<br />
1/2 tsp baking soda (bicarbonate of soda or Natron)<br />
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vegetable oil for deep frying<br />
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Method:<br />
In a large bowl, soak dried chickpeas in water and leave overnight. Drain and rinse chickpeas.<br />
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By using a meat grinder, grind chickpeas a little at a time. Then, grind the onion, garlic, cilantro and parsley.<br />
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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.<br />
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By using a falafel portioner or ice cream portioner, scoop portions and arrange them on a small tray as shown.<br />
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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.<br />
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Serve on their own or in a pita bread along with cabbage salad and tahini sauce or humus.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-43767087388692402842016-09-22T15:32:00.003+02:002016-09-22T15:53:40.913+02:00Pita BreadThe 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 <a href="http://makandelights.blogspot.de/2016/09/humus.html" target="_blank">Humus</a> or <a href="http://makandelights.blogspot.de/2016/09/falafel.html" target="_blank">Falafel</a>!<br />
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Ingredients (yields 10 pcs):<br />
500 g flour<br />
20 fresh yeast or 10 g dried yeast (I prefer to use fresh yeast)<br />
1 tsp salt<br />
1 tbsp brown sugar<br />
2 tbsp olive oil<br />
350 ml water (from the tap will do)<br />
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Method:<br />
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.<br />
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Punch dough down and transfer to a well-floured worktop. Divide dough to 10 portions. Cover and let rise for another 10 minutes.<br />
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Flatten each ball to a diameter of 10 cm.<br />
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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.<br />
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Serve warm with Humus or Falafel!<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-84162413996755498072016-09-22T15:26:00.000+02:002016-09-23T07:49:29.934+02:00HumusWe were in Israel for a short holiday early August. The excellent food there encouraged me to prepare several oriental dishes i.e. Humus, <a href="http://makandelights.blogspot.de/2016/09/falafel.html" target="_blank">Falafel</a>, <a href="http://makandelights.blogspot.de/2016/09/pita-bread.html" target="_blank">Pita Bread</a> and <a href="http://makandelights.blogspot.de/2016/09/cabbage-salad.html" target="_blank">Cabbage Salad</a> 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 <a href="http://makandelights.blogspot.de/2016/09/pita-bread.html" target="_blank">pita bread</a>.<br />
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Ingredients (serves 4):<br />
1 cup (250 g) dried chickpeas, to be soaked with water and left overnight<br />
4 - 5 pips of garlic, to be peeled and left whole<br />
1 medium-sized onion, to be peeled and cut into wedges<br />
1 tsp cumin powder (optional)<br />
a few stalks of parsley (optional)<br />
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5 tbsp tahini (sesame paste)<br />
juice from one lemon<br />
some reserved cooked chickpeas liquid<br />
salt to taste<br />
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For garnishing:<br />
olive oil<br />
paprika powder<br />
coarsely chopped parsley<br />
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Method:<br />
In a large bowl, soak dried chickpeas in water and leave overnight. If possible, change the water once.<br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-23249327481579698702016-06-11T17:15:00.000+02:002016-06-11T17:15:27.055+02:00Pineapple MuffinsA 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.<br />
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Ingredients (yields about 12 - 15 pcs):<br />
1 can (150g) pineapple rings<br />
3 tbsp rum (optional - I omit this ingredient)<br />
2 eggs<br />
130 g fine sugar<br />
80 ml vegetable oil<br />
150 g joghurt<br />
250 g plain flour<br />
50 g dessicated coconut (Kokosraspel)<br />
1/2 tsp baking soda<br />
2 1/2 tsp baking powder<br />
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Glaze:<br />
125 g icing sugar<br />
2 - 3 tbsp pineapple juice<br />
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Method:<br />
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).<br />
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In a mixing bowl, whisk eggs lightly. Add sugar and mix well.<br />
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Then, add both joghurt and vegetable oil. Mix well.<br />
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Lastly, add pineapple pieces and its juice. Mix thoroughly.<br />
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Then, fold in 2 tbsp flour mixture at a time until all are used up.<br />
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By using an ice cream scoop, add portions (about 1 1/4 scoop) into the muffin cases.<br />
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Bake in preheated oven for about 20 to 25 minutes or until golden brown.<br />
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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).<br />
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-17607135426776069972016-06-01T18:56:00.000+02:002016-10-10T13:00:04.154+02:00Oven-baked Chicken BiryaniA 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!<br />
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Ingredients (serves 4 to 6):<br />
1 kg (4 pcs) chicken legs (boneless & skinless)<br />
2 large onions, to be peeled & thinly sliced into rings<br />
1/2 cup cooking oil<br />
3 tsp minced garlic & ginger paste<br />
1 tbsp chilli powder<br />
1 tbsp turmeric powder<br />
2 tsp (level) salt or according to taste<br />
150 g yoghurt<br />
<br />
Dry Spices:<br />
2 pcs star anise (bunga lawang)<br />
4 pcs cloves (bunga cengkih)<br />
3 bay leaves (daun salam)<br />
1 pce (thick) cinnamon stick (kayu manis)<br />
6 pcs cardamon (buah pelaga)<br />
1 pc black cardamon (buah pelaga hitam) - optional<br />
12 pcs black peppercorn<br />
1 tbsp cumin seeds (jintan)<br />
Note: If you hate your spices loose, put them in a teabag and secure with a kitchen garn.<br />
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3 tomatoes, to be washed, dried & cut into huge chunks<br />
a small handful of fresh mint leaves, to be plucked<br />
a small handful of fresh coriander leaves, to be plucked<br />
<br />
3 cups Basmati rice, to be washed, pre-soaked (15 mins) & drained<br />
1 bay leaf<br />
1 cinnamon stick<br />
1 star anise<br />
2 pcs green cardamon<br />
2 tsp salt<br />
orange food colouring<br />
<br />
Garnishing:<br />
chopped mint leaves<br />
chopped coriander leaves<br />
fried onion rings<br />
cashew nuts<br />
fried papadums<br />
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Method:<br />
Wash and dry chicken legs. Cut each leg into four portions.<br />
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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.<br />
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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.<br />
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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.<br />
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In a large baking tray, add chicken & its gravy and spread evenly. Add chopped tomatoes, mint and coriander leaves. Spread evenly.<br />
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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.<br />
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Once done, remove from oven and by using a large spoon, mix rice gently.<br />
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Before serving, garnish with chopped mint & coriander leaves, fried onion rings and cashew nuts. Serve with fried papadums.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-68896989343917195002016-04-04T18:19:00.000+02:002016-04-04T18:19:23.299+02:00Fried Bee HoonThis 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.<br />
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Ingredients (serves 4 - 6):<br />
1 pkt (400 g) bee hoon (rice vermicelli), to be soaked in cold water for an hour & then strained<br />
2 pips garlic, to be peeled & finely minced<br />
300 g pak choi or chye sim<br />
200 g rumpsteak, to be thinly sliced<br />
250 g prawns, to be deveined<br />
2 medium-size calamari tubes<br />
1 tbsp cornflour<br />
2 tbsp oyster sauce<br />
4 tbsp light soy sauce<br />
ground white pepper & salt to taste<br />
hot beef or chicken stock<br />
cooking oil<br />
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Note: You may add bean sprouts and sliced carrots if you wish.<br />
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Method:<br />
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.<br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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Serve with sliced green chillies in soy sauce!<br />
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Bon Appetit!<br />
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-74766276256586724312016-03-25T11:16:00.000+01:002016-03-25T12:51:21.103+01:00Green Chillies Chicken CurryIf you are looking for a simple chicken dish to eat with <a href="http://makandelights.blogspot.de/2016/03/plain-naan.html" target="_blank">Naan</a>, <a href="http://makandelights.blogspot.de/2012/11/roti-prata.html" target="_blank">Roti Prata</a> 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 <a href="http://makandelights.blogspot.de/2016/03/plain-naan.html" target="_blank">Naan</a> & 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.<br />
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Ingredients (serves 4):<br />
1 kg chicken thighs (without bones), to be washed, dried & cut into bite pieces<br />
1/4 tsp turmeric powder<br />
1 tsp garam masala<br />
1 tsp white pepper powder<br />
1 tsp salt<br />
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Ingredients to be blended:<br />
8 to 10 green chillies, to be washed, dried & coarsely chopped<br />
(Note: De-seed the chillies if you want your curry to be less spicy.)<br />
1 medium-size onion, to be peeled & coarsely chopped<br />
1 pip garlic, to be peeled & sliced<br />
5 cm fresh ginger, to be peeled & sliced<br />
50 g coriander leaves<br />
20 g mint leaves<br />
2 sprigs of curry leaves<br />
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Ingredients to be sautèed:<br />
1 medium-size onion, to be peeled & finely sliced<br />
a sprig of curry leaves<br />
150 g yoghurt<br />
2 tbsp oil<br />
2 tbsp butter<br />
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Method:</div>
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In a bowl, add chicken meat, turmeric powder, garam masala and salt. Mix well and set aside.</div>
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Add the blended ingredients to chicken mixture and mix well. Leave aside for about 20 minutes.</div>
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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.</div>
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Slowly simmer chicken without lid until the gravy becomes a bit dry.</div>
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Serve with rice or any Indian bread!</div>
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Bon Appetit!</div>
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-34978765342171440542016-03-24T18:40:00.000+01:002016-03-24T18:43:07.414+01:00NaanA 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!<br />
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Ingredients (yields 6 pieces):<br />
260 g plain flour<br />
1 tsp sugar<br />
1 tsp salt<br />
a pinch of baking soda<br />
3 tbsp yoghurt<br />
2 tbsp corn or vegetable oil<br />
<br />
1 tsp dry yeast<br />
140 ml lukewarm water<br />
<br />
extra flour for rolling of naans<br />
2 tbsp melted ghee, for brushing<br />
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Method:<br />
Dissolve dry yeast in lukewarm water and leave aside for about 10 to 15 minutes.<br />
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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.<br />
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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).<br />
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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.<br />
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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.<br />
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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.<br />
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Serve hot or warm with any kind of Indian curry!<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-60362562191192058112016-03-21T20:15:00.000+01:002016-03-21T20:15:36.559+01:00Ubi 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!<br />
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Ingredients:<br />
180 g rice flour<br />
180 g plain flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp turmeric powder<br />
6 tbsp thick coconut milk<br />
1 medium-size egg<br />
3 tbsp melted butter<br />
enough water to form a thick batter<br />
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Ingredients to be pounded:<br />
1 small onion, to be peeled and sliced<br />
2 pips garlic, to be peeled and sliced<br />
1 tbsp coriander seeds, to be soaked in warm water<br />
1 tsp cumin seeds, to be soaked in warm water<br />
1 tsp aniseed, to be soaked in warm water<br />
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1 kg tapioca (cassava)<br />
oil for deep-frying<br />
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Method:<br />
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.<br />
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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.<br />
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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.<br />
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Serve hot or cold! They taste excellent eaten as they are or served with a spicy rojak sauce!</div>
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Bon Appetit!</div>
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-66493120788074914602016-03-19T20:35:00.000+01:002016-03-19T20:35:48.108+01:00RasamA 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.<br />
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Ingredients (serves 4):<br />
6 medium-size red tomatoes, to be peeled & chopped finely<br />
1.2 litre water<br />
1 medium-size onion, to be peeled & chopped finely<br />
2 stalks green chillies, to be coarsely chopped<br />
2 pips garlic, to be peeled & sliced<br />
1/2 tsp chilli powder<br />
1 tsp coriander powder<br />
1 tsp jeera (cumin) powder<br />
1 tbsp fresh tamarind, to be mixed with 1/2 cup water<br />
salt & sugar to taste<br />
a handful coriander leaves, to be chopped<br />
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Tempering Ingredients:<br />
2 tbsp ghee<br />
2 stalks dried chillies, stalks removed & cut into two<br />
1 tsp mustard seeds<br />
1 tsp methi (fenugreek) seeds<br />
1 tsp urad dhal<br />
a pinch of hing (Asafoetida)<br />
1/4 tsp turmeric<br />
8 fresh curry leaves<br />
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Ingredients to be pounded:<br />
10 black peppercorns<br />
3 pips garlic<br />
1 tsp jeera (cumin) seeds<br />
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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.<br />
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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.<br />
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Add to simmering mixture in pot and simmer for another 15 minutes. Check seasoning.<br />
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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!<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-66318450750842533352016-03-18T21:09:00.000+01:002016-03-18T21:09:26.390+01:00Mee SiamAnother local favourite back home & also my hubby's besides his <a href="http://makandelights.blogspot.de/2014/02/mee-rebus.html" target="_blank">Mee Rebus</a>! As promised, I prepared this dish for lunch two weekends ago. This is the Mee Siam with gravy version. If you want to make it more spicy, add more chillies! The following recipe is spicy enough for me, taking into consideration the <a href="http://makandelights.blogspot.de/2016/02/sambal-tumis.html" target="_blank">Sambal Tumis</a> which is served on the side.<br />
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Ingredients (serves 6):<br />
1 pkt (400 g) beehoon (rice vermicelli), to be soaked in water for an hour & drained<br />
500 g beansprouts, to be cleaned & tails removed<br />
300 g shelled prawns<br />
3 tbsp taucheo (soya bean paste), to be pounded coarsely<br />
salt to taste<br />
cooking oil<br />
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Ingredients to be blended:<br />
15 stalks dried red chillies, to be cut, soaked in warm water & drained<br />
1 big onion, to be peeled & sliced<br />
4 pips garlic, to be peeled & sliced<br />
2 tbsp dried prawns, to be soaked in warm water & drained<br />
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Gravy Ingredients:<br />
2 stalks lemon grass, to be crushed<br />
2 cm galangal (lengkuas), to be crushed<br />
50 g peanuts, to be deep-fried & finely grounded (you may use the snack peanuts)<br />
200 g taucheo (soya bean paste)<br />
1.5 litre water to be mixed with 2 tbsp of fresh tamarind<br />
6 tbsp sugar or to taste<br />
salt to taste<br />
cooking oil<br />
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Ingredients to be blended:<br />
15 stalks dried chillies, to be cut, soaked in warm water & drained<br />
10 red shallots, to be peeled & sliced<br />
2 tbsp dried prawns, to be soaked in warm water & drained<br />
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Garnishing:<br />
2 pcs firm beancurd, to be deep-fried & cut into cubes<br />
a bunch of chives, to be washed, dried & cut into 2 cm lengths<br />
5 small limes, to be halved or 1 lime, to be cut into wedges<br />
4 or 6 hardboiled eggs<br />
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How to prepare the gravy:<br />
In a medium-size pot, heat enough oil over medium/high heat. Add the blended ingredients and stir-fry until fragrant. Add in the crushed lemon grass and galangal.<br />
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Add taucheo, sugar, tamarind juice and salt to taste. Bring to a light boil over medium heat. Then, add grounded peanuts and simmer for at least 20 - 30 minutes. Check seasoning. Once done, remove from heat.<br />
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How to prepare the noodle:<br />
In a wok, heat enough oil over medium/high heat. Add the blended ingredients and stir-fry until fragrant. Then, add the taucheo and stir well. Check seasoning. Then, check seasoning and then, add the prawns. Mix well.<br />
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Add beehoon portionwise and mix well. Finally, add the beansprouts and mix thoroughly.<br />
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To serve, add a serving portion into a bowl and pour some gravy on top. Serve garnished with fried beancurd cubes, chopped chives, one half of a hardboiled egg and <a href="http://makandelights.blogspot.de/2016/02/sambal-tumis.html" target="_blank">Sambal Tumis</a> (optional) on the side.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-7170735565932795732016-03-10T21:05:00.000+01:002016-03-10T21:53:56.882+01:00Salmon & Tuna SushiNowadays, modern rice cookers are programmed to cook all kinds of rice including sushi but I prefer to cook the sushi rice the traditional way as taught to me by my Japanese teacher. I have written my recipe simple to follow and used sushi mould to make the preparation easier and faster. The following recipe yields two big platters of sushi which are sufficient to appease six sushi lovers. <br />
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Ingredients (serves 4 - 6):</div>
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2 x 300 g pkts fresh salmon</div>
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1 x 300 g pkt fresh tuna</div>
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2 tubes <i>wasabi</i> (Japanese horseradish)</div>
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strips of <i>gari </i>(picked ginger)</div>
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Note: We bought both salmon & tuna from Metro. Ask your fish monger for fresh fish which is specially for sushi making.</div>
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Ingredients for Sushi Rice:</div>
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4 metric cups sushi rice</div>
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5 metric cups water</div>
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1/2 pkt of sushi vinegar (<i>sushi-zu</i>) - If you cannot get ready-made <i>sushi-zu</i>, add 75 g sugar & 4 tsp salt to 75 ml rice vinegar (<i>Japanese su</i>) into a pot. Heat mixture to dissolve the sugar, then cool pot rapidly by plunging the base of the pot into cold water in order to avoid distillation of the vinegar.</div>
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Method:</div>
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Rice is best cooked in about its own weight of water. New rice which contains less moisture may need less water, whereas old rice may need more water. Experiment to get the best results. It is advisable to stick to one brand of sushi rice.</div>
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Wash rice thoroughly until the water becomes clear. Pass through a sieve and let rice dry & swell for about an hour.</div>
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As mentioned above, I prefer to cook the sushi rice the traditional way. Kindly read the instructions carefully before commencing to cook the rice. To make things easier, the preparation steps are listed below:</div>
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<li>You will need a large pot with a tight-fitting lid. Add rice and water to pot. Bring the rice to a boil over medium heat and then, cover pot tightly.</li>
<li>Boil over a high heat (8) for 2 minutes.</li>
<li>Reduce to medium heat (5) and cook for a further 5 minutes.</li>
<li>Then, reduce heat to low (2) and cook for about 15 minutes to absorb the remaining water.</li>
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You should be able to hear the different stages of cooking: firstly, the bubbling sound and after all the water has been absorbed, you will hear the hissing sound. It is very important NOT to remove the lid during the cooking process in order to achieve the best sushi rice. Note: The figures in brackets applies to my induction hob.</div>
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Once the rice is cooked, remove the lid and drape a teacloth over the top of the pot. Leave to cool for about 10 to 15 minutes.</div>
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Pour rice into a <i>hangiri</i> (a wooden rice-cooling tub) or other non-metallic container. Spread rice out evenly by using a <i>shamoji</i> (rice paddle) or a large wooden spoon. Then, quickly & lightly toss the rice to separate the individual grains, at the same adding the <i>sushi-zu</i>. You need a helping hand from someone to fan the rice (by using an <i>uchiwa</i> - fan) while you are doing the above. This action will result in an added gloss to the rice grains. It will take about 10 minutes for the rice to be thoroughly mixed and down to room temperature. Note: If you are preparing your own <i>sushi-zu</i>, you will need 150 ml <i>sushi-zu</i> to treat 750 g uncooked sushi rice.</div>
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How to slice the fish:</div>
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Place a small bowl of water with a slice of lemon at hand for wetting the knife. Fish is always cut on the bias like shown below:</div>
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Normally, I will use the Nigiri-Sushi technique to prepare the sushi. But this time, I am using a simpler way of making sushi by using a mould. Place a slice of salmon into each slot and by using your finger, dab a little wasabi onto the salmon slices as shown.</div>
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Fill up mould with sushi rice. Then, place the mould presser onto the rice and press gently. Turn mould over and remove ready-made sushi from mould.</div>
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Repeat procedure with the other salmon and tuna packets.</div>
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To serve, arrange sushi on a platter together with wasabi, pickled ginger and soy sauce for dipping. Bowls of Miso soup will complement this dish!</div>
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Bon Appetit!</div>
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com2tag:blogger.com,1999:blog-36479974781035952.post-4963992335984418142016-03-09T20:39:00.001+01:002016-03-09T20:43:38.585+01:00Pandan Chiffon CakeOne of my favourite local cakes back home! When one is far away and has cravings for such a cake, especially a Chiffon Cake, one must die die bake it! This time, it turns out well with no ugly "scratches". Thanks to a "well seasoned" cake tin which has been used several times. My next project will either be the Orange Chiffon Cake or the Blackcurrant Chiffon Cake. Do keep tuned .....<br />
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Ingredients (for a 22 cm diameter chiffon cake tin):<br />
7 egg whites (large size)<br />
100 g fine sugar<br />
1/2 tsp cream of tartar<br />
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7 egg yolks (large size)<br />
200 g fine sugar<br />
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To be mixed together:<br />
1 tsp vanilla essence<br />
1 tbsp pandan paste or 2 tbsp pandan juice<br />
1 tsp pandan essence (optional)<br />
100 ml corn oil<br />
150 ml thick coconut milk<br />
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200 g plain flour or cake flour<br />
1/2 tsp salt<br />
1 tbsp baking powder<br />
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Method:<br />
As a rule, please ensure that your chiffon cake tin is not greased. Preheat your oven to a temperature of 170° C. In a bowl, sift flour, salt and baking powder. Set aside.<br />
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In a separate bowl, mix coconut milk, corn oil, pandan paste, vanilla essence, pandan essence (if using) together. In a clean mixing bowl, whisk egg yolks and sugar until light & creamy. Add mixture to the egg yolks mixture slowly and continue whisking. Then, fold in flour mixture in portions.<br />
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In another mixing bowl which is free from fat, whisk egg whites. Add sugar & cream of tartar gradually. Continue whisking until egg whites are stiff and hold its shape.<br />
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By using a spatula, slowly fold in the egg whites mixture in portions to the egg yolk mixture. Ensure that you fold in one direction. It does not matter whether you add the egg yolks mixture to the egg whites mixture or otherwise. I have tried both methods and I still get the same result. Just remember not to overmix!<br />
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Before pouring batter into the chiffon cake tin, give your batter bowl a few blows by dropping it from a low height onto the worktop in order to get rid of the bubbles. Pour batter into an ungreased chiffon cake tin. Ensure that the batter is spread evenly by using a spatula.<br />
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<a href="https://1.bp.blogspot.com/-WuOqO49bWrM/VuBs8CB3J4I/AAAAAAAAEAk/dP-yUqvVYXY/s1600/PandanChiffonCake6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-WuOqO49bWrM/VuBs8CB3J4I/AAAAAAAAEAk/dP-yUqvVYXY/s320/PandanChiffonCake6.jpeg" width="320" /></a></div>
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Give the cake tin another blow by dropping it from a low height onto the worktop. Bake in a preheated oven for about 50 to 55 minutes. Once done, invert cake tin over a rack and leave to cool down completely. Your chiffon cake will come out easily without any scratches if your cake tin is "well seasoned"! I had to "season" my cake tin a few times before my chiffon cake comes out intact. My tip: Do not wash your cake tin with any detergent. Simply wash it with hot water and dry well.<br />
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<a href="https://1.bp.blogspot.com/-k1j7xkue9aQ/VuB0FS1W-lI/AAAAAAAAEBE/qUH5ni3_LEc/s1600/PandanChiffonCake9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-k1j7xkue9aQ/VuB0FS1W-lI/AAAAAAAAEBE/qUH5ni3_LEc/s320/PandanChiffonCake9.jpeg" width="320" /></a></div>
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Voilà! Here is the Pandan Chiffon Cake completely out from the cake tin!<br />
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-57023709053462522612016-02-23T23:11:00.000+01:002016-03-10T09:04:36.246+01:00Sambal TumisA classic malay sambal or condiment which normally accompanies our local favourites such as <a href="http://makandelights.blogspot.de/2013/01/lontong.html" target="_blank">Lontong</a>, <a href="http://makandelights.blogspot.de/2013/02/nasi-lemak.html" target="_blank">Nasi Lemak</a> and <a href="http://makandelights.blogspot.de/2016/02/mee-siam-goreng.html" target="_blank">Mee Siam Goreng</a>. This sambal is a bit tedious to cook if you want it to have the perfect colour and taste. It is really worth the effort! Try it out!<br />
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<a href="https://1.bp.blogspot.com/-XDjh1x63QEw/VszXkl9GVXI/AAAAAAAAD_I/zpw81okSf9E/s1600/SambalTumis.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-XDjh1x63QEw/VszXkl9GVXI/AAAAAAAAD_I/zpw81okSf9E/s320/SambalTumis.jpeg" width="320" /></a></div>
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Ingredients:<br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">1 tbsp fresh tamarind, to be mixed with a little water</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 tsp aji-no-moto (optional) - I omitted this ingredient</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">3 tsp or enough sugar to taste</span></span><br />
<span style="font-family: inherit;">salt to taste<br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">Blended Ingredients:</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">40 stalks dried chillies, to be cut into pieces and soaked in warm water</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">5 stalks fresh chillies, to be sliced</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 big onion, to be peeled and sliced</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 tsp roasted belacan (shrimp paste)</span></span><br />
<span style="font-family: inherit;"><br /><span style="background-color: white; line-height: 18px;">Variations: Sambal Tumis can be served with boiled eggs, fried anchovies, squids or prawns. The squids or prawns are to be cooked together with the sambal.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">Method:</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">Heat some oil in a wok and add in the blended ingredients. Stir-fry over medium heat until fragrant. Add in sugar and stir-fry until mixture caramelizes and thicken. Then, add in enough tamarind juice and let it simmer until the colour darkens. By cooking it longer will intensify the colour. Check seasoning. </span></span><span style="background-color: white; font-family: inherit; line-height: 18px;">Once done, remove from heat and leave aside. Please note that garlic is not used in this recipe at all. This is to avoid the sambal having a bitter taste.</span><br />
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<a href="https://3.bp.blogspot.com/-v4bRIZVb-u8/VszWBnGL5GI/AAAAAAAAD-8/X6q896T29RQ/s1600/SambalTumis1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-v4bRIZVb-u8/VszWBnGL5GI/AAAAAAAAD-8/X6q896T29RQ/s320/SambalTumis1.jpeg" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">Bon Appetit!</span></span></div>
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-88903137002225484392016-02-23T22:42:00.000+01:002016-03-09T21:46:54.142+01:00Mee Siam GorengA local favourite back home which I have been wanting to prepare for quite some time. My hubby prefers the mee siam with gravy version, whereas our son and I prefer the fried version. So, we won! I get to cook this dish with the promise that I prepare the other version for him the next time.<br />
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<a href="https://2.bp.blogspot.com/-Qi4BWV8PlUQ/VszB2kW0YhI/AAAAAAAAD-M/WL9k-gjSpvg/s1600/MeeSiamGoreng.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Qi4BWV8PlUQ/VszB2kW0YhI/AAAAAAAAD-M/WL9k-gjSpvg/s320/MeeSiamGoreng.jpeg" width="320" /></a></div>
<br />
Ingredients (serves 4 to 6):<br />
1 packet beehoon (rice vermicelli), to be soaked in water for about an hour & drained<br />
300 g bean sprouts, to be cleaned and tails removed<br />
300 g shelled prawns<br />
2 tbsp taucheo (soya bean paste)<br />
1 tbsp sugar or to taste<br />
300 ml tamarind juice<br />
6 tbsp cooking oil<br />
<br />
Pounded Ingredients:<br />
10 - 15 dried red chillies, to becut, soaked in warm water & drained<br />
50 g dried prawns, to be soaked in warm water & drained<br />
3 pips garlic<br />
6 shallots, to be peeled & sliced<br />
10 g roasted belacan (shrimp paste)<br />
<br />
Garnishing:<br />
2 pcs firm bean curd, to be cut into small cubes & deep-fried<br />
2 - 3 eggs, to be hardboiled, peeled & sliced<br />
a bunch of chives, to be washed, dried & cut into lengths<br />
limes, to be halved<br />
<br />
Method:<br />
Heat cooking oil in a wok over medium-high heat. Add pounded ingredients and stir-fry until fragrant. Then, add taucheo and stir-fry for another 2 minutes. Add prawns and stir-fry until colour changes.<br />
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<a href="https://1.bp.blogspot.com/-IMRLfvcQKRk/VszM_tG9yvI/AAAAAAAAD-c/0yoFWV0i6oE/s1600/MeeSiamGoreng1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-IMRLfvcQKRk/VszM_tG9yvI/AAAAAAAAD-c/0yoFWV0i6oE/s320/MeeSiamGoreng1.jpeg" width="320" /></a></div>
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Add bean sprouts and stir-fry for a while. Then, add beehoon, sugar and tamarind juice. Stir well and bring to a slight boil. Put on lid and switch off heat. Leave for about 5 minutes.<br />
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<a href="https://2.bp.blogspot.com/-_cDolIzs-3M/VszN1cpA4-I/AAAAAAAAD-k/3AuaLXThA1c/s1600/MeeSiamGoreng2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-_cDolIzs-3M/VszN1cpA4-I/AAAAAAAAD-k/3AuaLXThA1c/s320/MeeSiamGoreng2.jpeg" width="320" /></a></div>
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<a href="https://4.bp.blogspot.com/-6G0DIEzUPYY/VszOY_WgAYI/AAAAAAAAD-o/brgSbwf2z-M/s1600/MeeSiamGoreng3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-6G0DIEzUPYY/VszOY_WgAYI/AAAAAAAAD-o/brgSbwf2z-M/s320/MeeSiamGoreng3.jpeg" width="320" /></a></div>
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To serve, add mee siam to a bowl and garnish with chives, fried bean curd, egg slices & limes. I also serve my <a href="http://makandelights.blogspot.de/2016/02/sambal-tumis.html" target="_blank">sambal tumis</a> on the side.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-58631686207630507142015-12-21T20:15:00.000+01:002015-12-21T20:15:37.043+01:00MürbchenA simple and tasty German cookie or biscuit. In order to achieve the intense yellow colour, the egg yolks are mixed with a pinch of salt and set aside covered for about an hour before they are added into the dough mixture. Before baking, the cookies are brushed with egg yolk twice i.e. they are left to dry for about 5 to 10 minutes before the second egg yolk brush.<br />
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<a href="http://3.bp.blogspot.com/-ifiToHSr_zY/Vlm6oTUZfdI/AAAAAAAAD8s/uDJNnSiBNxQ/s1600/Mu%25CC%2588rbchen.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ifiToHSr_zY/Vlm6oTUZfdI/AAAAAAAAD8s/uDJNnSiBNxQ/s320/Mu%25CC%2588rbchen.jpeg" width="320" /></a></div>
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Ingredients (yields about 60 pieces):<br />
2 egg yolks<br />
a pinch of salt<br />
<br />
300 g plain flour<br />
mark from half of a vanilla pod or 8 g vanilla sugar<br />
150 g cold butter, to be cut into cubes<br />
150 g fine sugar<br />
<br />
2 egg yolks (for brushing)<br />
<br />
Method:<br />
<br />
In a small bowl, mix 2 egg yolks and a pinch of salt together. Cover bowl with cling film and leave aside for about an hour.<br />
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<a href="http://3.bp.blogspot.com/-u-ErWLImOcQ/Vlm8Jxx1gnI/AAAAAAAAD84/MnnZUwiNMGU/s1600/Mu%25CC%2588rbchen1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-u-ErWLImOcQ/Vlm8Jxx1gnI/AAAAAAAAD84/MnnZUwiNMGU/s320/Mu%25CC%2588rbchen1.jpeg" width="320" /></a></div>
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In a mixing bowl, add the egg yolk mixture, plain flour, vanilla mark, cold butter and sugar. By using the kneading hook, knead mixture to a pliable dough. Wrap dough in cling film and store in the fridge for about 30 minutes.<br />
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<a href="http://3.bp.blogspot.com/-OiCKBqCriCI/Vlm_PDrvrQI/AAAAAAAAD9E/8xCFONsI5ro/s1600/Mu%25CC%2588rbchen2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OiCKBqCriCI/Vlm_PDrvrQI/AAAAAAAAD9E/8xCFONsI5ro/s320/Mu%25CC%2588rbchen2.jpeg" width="320" /></a></div>
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Roll out dough on a well-floured work top to a thickness of 0.5 cm. By using different shapes of cookie cutters, cut out preferred shapes. Arrange on a baking tray which is lined with baking paper. Brush dough shapes with beaten egg yolk and leave aside for about 5 or 10 minutes. Then, brush again with egg yolk.<br />
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<a href="http://3.bp.blogspot.com/-hmA8_3sWFko/VlnAUYryUtI/AAAAAAAAD9M/57ZpOniwX54/s1600/Mu%25CC%2588rbchen3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-hmA8_3sWFko/VlnAUYryUtI/AAAAAAAAD9M/57ZpOniwX54/s320/Mu%25CC%2588rbchen3.jpeg" width="320" /></a></div>
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Bake in a preheated fan oven at a temperature of 160° C for about 15 minutes. Once done, remove from oven and store between pergament paper in an airtight tin.<br />
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<a href="http://1.bp.blogspot.com/-RJW2Z1MWZXA/VlnA_WgZHCI/AAAAAAAAD9Y/BSV0aGKxPeM/s1600/Mu%25CC%2588rbchen4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-RJW2Z1MWZXA/VlnA_WgZHCI/AAAAAAAAD9Y/BSV0aGKxPeM/s320/Mu%25CC%2588rbchen4.jpeg" width="320" /></a></div>
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-82780947907964945792015-12-17T12:03:00.000+01:002015-12-17T12:03:20.666+01:00Haferflocken-Plätzchen (Oatmeal Cookies)Not a German cookie but a typical English cookie! Why not bake them for Christmas? I was glad that I did because our son loves the taste and crunch! <br />
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<a href="http://1.bp.blogspot.com/-cSI4WCNC2LU/VljICE-UI9I/AAAAAAAAD6k/ab2Oacx8ayc/s1600/Haferflocken.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-cSI4WCNC2LU/VljICE-UI9I/AAAAAAAAD6k/ab2Oacx8ayc/s320/Haferflocken.jpeg" width="320" /></a></div>
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Ingredients:<br />
250 g butter<br />
300 g fine sugar<br />
300 g oatmeal<br />
2 eggs<br />
150 g plain flour<br />
8 g baking powder<br />
100 g raisins<br />
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Method:<br />
In a mixing bowl, mix all ingredients together.<br />
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<a href="http://1.bp.blogspot.com/-8OyNo4-dGwA/VljJjONS0qI/AAAAAAAAD6w/cpoG55o2hcA/s1600/Haferflocken1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8OyNo4-dGwA/VljJjONS0qI/AAAAAAAAD6w/cpoG55o2hcA/s320/Haferflocken1.jpeg" width="320" /></a></div>
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By using a teaspoon, scoop small portions and form them into balls. Arrange them quite apart from each other on a baking tray which is lined with baking paper. Kindly note that the cookies will expand themselves.<br />
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<a href="http://1.bp.blogspot.com/-oey8DR3EDqU/VljPye4yaCI/AAAAAAAAD7I/-4HEaQP1quM/s1600/Haferflocken2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oey8DR3EDqU/VljPye4yaCI/AAAAAAAAD7I/-4HEaQP1quM/s320/Haferflocken2.jpeg" width="320" /></a></div>
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Bake in a preheated fan oven at a temperature of 180° C for about 15 minutes. Once done, remove from oven and leave aside to cool down completely. Store between pergament paper in an airtight tin.<br />
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<a href="http://3.bp.blogspot.com/-CB9Q-hMwxeg/VljR8q4hJWI/AAAAAAAAD7U/3huWbOUKVjY/s1600/Haferflocken3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-CB9Q-hMwxeg/VljR8q4hJWI/AAAAAAAAD7U/3huWbOUKVjY/s320/Haferflocken3.jpeg" width="320" /></a></div>
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-3455239600998247452015-12-11T14:29:00.000+01:002015-12-11T14:29:17.542+01:00Schoko BärentatzenLiterally translated as "bear claws", this is a traditional German cookie. By using a Bärentatzen mould which is sprinkled with fine sugar, cute bear claw figures are formed before they are gently baked. To complete the look, the cookies are immersed in either white or brown chocolate icing. There are a few variations of Bärentatzen and I baked mine with grated chocolate in it.<br />
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<a href="http://4.bp.blogspot.com/-DwPsRXSkyxk/VlmgpEaxnbI/AAAAAAAAD7k/Y8PRF2JjRwg/s1600/Ba%25CC%2588rentatzen.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DwPsRXSkyxk/VlmgpEaxnbI/AAAAAAAAD7k/Y8PRF2JjRwg/s320/Ba%25CC%2588rentatzen.jpeg" width="320" /></a></div>
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Ingredients (yields about 50 pieces):<br />
2 egg whites (medium-size)<br />
250 g sugar powder or confectioner's sugar<br />
100 g bitter dark chocolate, to be finely grated<br />
225 g ground almonds<br />
<br />
fine sugar for mould<br />
100 g white chocolate icing<br />
100 g dark chocolate icing<br />
<br />
Method:<br />
In a mixing bowl, whisk egg whites until frothy. Add sugar powder and continue whisking until the mixture becomes thick and creamy. Add grated chocolate and ground almonds to mixture. Knead to a pliable dough.<br />
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<a href="http://3.bp.blogspot.com/-JkA8ALinAa8/VlmxoQiqN3I/AAAAAAAAD70/3YrU-555aQc/s1600/Ba%25CC%2588rentatzen1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JkA8ALinAa8/VlmxoQiqN3I/AAAAAAAAD70/3YrU-555aQc/s320/Ba%25CC%2588rentatzen1.jpeg" width="320" /></a></div>
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By using a teaspoon, scoop portions to the size of a cherry and roll them in fine sugar. Arrange balls on a baking tray which is lined with baking paper and leave aside for about an hour.<br />
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<a href="http://3.bp.blogspot.com/-ddX6qHfeW04/Vlmyy0RLBgI/AAAAAAAAD8A/qbeTEajgGCE/s1600/Ba%25CC%2588rentatzen2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ddX6qHfeW04/Vlmyy0RLBgI/AAAAAAAAD8A/qbeTEajgGCE/s320/Ba%25CC%2588rentatzen2.jpeg" width="320" /></a></div>
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I am using the wooden mould which is shown below. If you do not have this mould, you may use the french madeleine mould. Sprinkle fine sugar in mould. Then, overturn mould to remove excess sugar. Place a sugared ball in it and spread dough to cover the mould. Knock mould over worktop in order that the dough comes out. Arrange onto a baking tray which is lined with baking paper.<br />
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<a href="http://3.bp.blogspot.com/-eVBEM8iCzGo/Vlm0vMLM0zI/AAAAAAAAD8M/7aAvE9_1pnE/s1600/Ba%25CC%2588rentatzen3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-eVBEM8iCzGo/Vlm0vMLM0zI/AAAAAAAAD8M/7aAvE9_1pnE/s320/Ba%25CC%2588rentatzen3.jpeg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-VzD2nsZBkMw/Vlm1NWQC_SI/AAAAAAAAD8U/i-zmoQ3A-eA/s1600/Ba%25CC%2588rentatzen4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VzD2nsZBkMw/Vlm1NWQC_SI/AAAAAAAAD8U/i-zmoQ3A-eA/s320/Ba%25CC%2588rentatzen4.jpeg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-OR9Lue9eofg/Vlm1qSOwbzI/AAAAAAAAD8c/LTXPofY5AVE/s1600/Ba%25CC%2588rentatzen5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OR9Lue9eofg/Vlm1qSOwbzI/AAAAAAAAD8c/LTXPofY5AVE/s320/Ba%25CC%2588rentatzen5.jpeg" width="320" /></a></div>
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Bake in a preheated fan oven at a temperature of 110° C for about 30 minutes. Once done, remove from oven and leave aside to cool down completely. Melt both types of chocolate icing separately. Divide cookies into two portions. Dip the bottom end of one portion in white chocolate icing and the other portion in the dark chocolate icing. Arrange on baking tray and leave overnight. Then, store cookies between pergament paper in an airtight tin.<br />
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-89703325341900309042015-12-06T19:30:00.000+01:002015-12-06T19:30:03.966+01:00SchneeflöckchenAlso known as German Cookies in another part of the world, this cookie originates from North Friesland and is normally baked during Advent. It has a buttery melt-in-the-mouth texture, just like snowflakes! Simple to prepare and tastes good!<br />
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<a href="http://3.bp.blogspot.com/-nqsCFM9hMPo/VljAp76NpkI/AAAAAAAAD6I/2w7NIN4UJik/s1600/Schneeflo%25CC%2588ckchen.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-nqsCFM9hMPo/VljAp76NpkI/AAAAAAAAD6I/2w7NIN4UJik/s320/Schneeflo%25CC%2588ckchen.jpeg" width="320" /></a></div>
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Ingredients (yields 70 pieces):<br />
250 g cold butter, to be cut into cubes<br />
250 g cornflour<br />
120 g plain flour<br />
100 g sugar powder<br />
15 g vanilla sugar<br />
<br />
1 cup of fine sugar for garnishing<br />
<br />
Method:<br />
In a mixing bowl, add all ingredients and by using the kneading hook, knead into a pliable dough. Wrap dough in cling film and store in the fridge for at least 30 minutes.<br />
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By using a teaspoon, scoop portions and form into small balls (the size of a cherry). By using a fork, press lightly on the balls to create an indent. Then, arrange on a baking tray which is lined with baking paper.<br />
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<a href="http://4.bp.blogspot.com/-8nZU8a0xD_0/VljDCtKLsQI/AAAAAAAAD6U/ypU8SVJS3MA/s1600/Schneeflo%25CC%2588ckchen1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8nZU8a0xD_0/VljDCtKLsQI/AAAAAAAAD6U/ypU8SVJS3MA/s320/Schneeflo%25CC%2588ckchen1.jpeg" width="320" /></a></div>
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Bake in a preheated fan oven at a temperature of 160° C for about 12 minutes. The cookies should have a white surface. Do not overbake! Once done, remove from oven. Roll carefully in fine sugar while they are still warm. Store between pergament paper in an airtight container.<br />
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-29057718827403072662015-12-03T20:07:00.000+01:002015-12-03T20:10:58.002+01:00HeidesandOriginating from Lower Saxony, this classic cookie got its name from its "sandy" texture and light colour. One of my favourites but not my hubby's! Easy to prepare but the dough needs to be refrigerated overnight. Before baking, the dough is brushed with egg yolk and rolled in granulated sugar, then sliced into 0.5 cm slices.<br />
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<a href="http://2.bp.blogspot.com/-7_4OeHc19ok/Vli14xjoUFI/AAAAAAAAD5s/oQIj5nGIxc4/s1600/Heidensand.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-7_4OeHc19ok/Vli14xjoUFI/AAAAAAAAD5s/oQIj5nGIxc4/s320/Heidensand.jpeg" width="320" /></a></div>
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<div>
Ingredients (yields 70 pieces):</div>
<div>
100 g sugar powder or confectioner's sugar</div>
<div>
1 tsp vanilla sugar</div>
<div>
200 g soft butter</div>
<div>
50 g marzipan</div>
<div>
zest from 1/2 lemon</div>
<div>
250 g plain flour, to be sifted</div>
<div>
<br /></div>
<div>
1 egg yolk, to be slightly beaten</div>
<div>
200 g granulated sugar, to be spread on a small tray</div>
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<br /></div>
<div>
Method:</div>
<div>
In a mixing bowl, whisk sugar powder, vanilla sugar, butter, marzipan and lemon zest together. Add sifted flour and knead to a pliable dough. Form dough into two logs of 3 cm or 3.5 cm in diameter. Wrap dough logs in cling wrap and store in the fridge overnight.</div>
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<div>
On the next day, take out a dough log (one log at a time) from the fridge. Remove cling wrap and brush dough log with egg yolk. Then, roll on granulated sugar until coated all over. Slice into 0.5 cm slices and arrange them quite apart from each other. Kindly note that the cookie tends to spread a bit during baking.</div>
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<div>
Bake in a preheated fan oven at a temperature of 170° C for about 15 minutes. Once done, remove from oven and leave to cool down completely. Store between pergament paper in an airtight tin.</div>
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<a href="http://3.bp.blogspot.com/-NgpOSaRbhDo/Vli5815TJvI/AAAAAAAAD54/LyqK0bpsenI/s1600/Heidesand1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NgpOSaRbhDo/Vli5815TJvI/AAAAAAAAD54/LyqK0bpsenI/s320/Heidesand1.jpeg" width="320" /></a></div>
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Happy Baking!</div>
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Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-78439791062127160172015-11-27T20:25:00.001+01:002015-11-27T22:15:01.643+01:00SpitzbubenChristmas is slowly approaching and I have already baked 6 must-bake German traditional cookies. This year, I will be baking 6 new cookies to add to my Christmas Cookies collection.<br />
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Literally translated, Spitzbuben means "rogues" but these cookies do not look like it. They are quite similar to Jammy biscuits but I use red currant jelly to sandwich two cookies together. Before they are sandwiched together, the tops are sprinkled with sugar powder or confectioner's sugar. In short, they look pretty and taste excellent!<br />
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Ingredients (yields about 70 pieces):<br />
200 g cold butter, to be cut into cubes before adding to dry ingredients<br />
400 g plain flour<br />
50 g ground hazelnut<br />
3 egg yolks<br />
90 g fine sugar<br />
7 g vanilla sugar<br />
zest from half a lemon<br />
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200 g red currant jelly or jam, to be slightly heated in a small pot<br />
sugar powder or confectioner's sugar<br />
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Method:<br />
In a mixing bowl, add all ingredients except red currant jelly and powdered sugar. By using the kneading hook, knead to a pliable dough. Wrap dough in cling film and leave it in the fridge for at least two hours.<br />
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Roll out dough on a well floured worktop to a thickness of 2.5 cm. By using a 3 cm or 3.5 cm diameter cookie cutter, cut out dough as shown below. Arrange on baking tray which is lined with baking paper. Repeat procedure until all dough are used up.<br />
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Bake in a preheated fan oven at a temperature of 180° C for about 10 minutes. Once done, leave aside to cool down completely.<br />
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Arrange cookies with a hole in the centre on a tray and by using a small sieve, sprinkle sugar powder on top. Spread a little red currant jelly or jam on a base cookie (without hole), then place a cookie (with hole) on top. Arrange on a baking tray and leave overnight in order that the jelly or jam get dried. Store cookies between pergament paper in an airtight container.<br />
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Happy Baking!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0tag:blogger.com,1999:blog-36479974781035952.post-74669865062322520402015-11-07T18:55:00.000+01:002015-11-07T18:55:38.029+01:00Grilled Salmon served with Persimmon-SalsaAs much as possible, we prefer to eat more fish than red or white meat. For tonight's dinner, I served a fruit salsa (Persimmon-Salsa) and green salad with the grilled salmon. Before the salmon pieces are grilled, I brushed them with a mixture of red chilli flakes, sea salt, olive oil and lemon juice for that extra tangy taste.<br />
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<a href="http://3.bp.blogspot.com/-UxNbpY5owlg/Vj45OLD0BlI/AAAAAAAAD34/R_PKe4p43hc/s1600/GrilledSalmonPersimmonSalsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-UxNbpY5owlg/Vj45OLD0BlI/AAAAAAAAD34/R_PKe4p43hc/s320/GrilledSalmonPersimmonSalsa.jpg" width="320" /></a></div>
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Ingredients (serves 4):<br />
4 pieces of salmon, each weighing about 200 g<br />
1/2 tsp fine sea salt<br />
1 tbsp olive oil<br />
2 tbsp lime or lemon juice<br />
1/4 tsp ground dried red chilli flakes<br />
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Method:<br />
In a small bowl, add sea salt, olive oil, lime or lemon juice and ground chilli flakes. Mix together thoroughly. Switch on grill to highest setting. Before starting to grill, brush the grill with some of the mixture sauce.<br />
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Brush salmon pieces with mixture sauce and grill skin side facing down (grill cover down) for about 6 to 8 minutes. <br />
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Turn over and grill to your preferred requirement.<br />
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Once done, remove salmon from grill. Before serving, top with Persimmon-Salsa. Tastes great when served with a green salad!<br />
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<b>Persimmon-Salsa</b><br />
Ingredients:<br />
2 persimmon (Kaki), to be washed, dried & finely diced<br />
1 red capsicum, to be washed, dried & finely diced<br />
1 medium-size onion, to be peeled & finely diced<br />
1 stalk red chilli, to be deseed & finely diced<br />
1 tsp chopped fresh dill (you may use fresh mint instead)<br />
1 tbsp honey<br />
1/2 tsp fine sea salt<br />
1/4 tsp ground dried red chilli flakes<br />
1 tbsp lime or lemon juice<br />
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Method:<br />
In a large bowl, add all ingredients and mix well. Check seasoning, if necessary add more sea salt. Transfer to a serving bowl and store in the fridge. Note: You may use nectaries instead if you wish.<br />
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Bon Appetit!<br />
<br />Makan Delightshttp://www.blogger.com/profile/17663963263402688799noreply@blogger.com0