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Friday, October 31, 2014

Canned Sardine Fish Curry

This fish recipe is a good one when you want to have some fish for dinner but didn't have any fresh one in your fridge. Easy to prepare so long as you have a can of sardines in your pantry.  A tasty fish curry that goes well with steaming hot rice. 
 
Already in the third quarter of 2014, must try to accomplish my resolution of the year, that is to try as many as possible the lovely recipes shared by blogger friends.  This one is from Sonia of Nasi Lemak Lover which I have bookmarked to do.  As there was nothing left in my pantry to cook up a meal, I remembered this curry of Sonia.  So this is it, nice curry cooked in a jiffy with some modifications.
Ingredients
1 large can sardine in tomato sauce [425 gm]
1 tomato - quartered
1 tbsp of ginger and garlic  [I omit the onion]
1 onion - sliced
2 sprigs curry leave
2 tbsp cooking oil
100 ml water
1/2 tsp mustard seeds
1/2 tsp coriander seeds [replaced by coriander powder]
1/2 tsp cumin seeds [replaced by cumin powder]
Seasoning
1 tsp each of salt, sugar, light soy sauce and tumeric powder
1 tbsp fish curry powder
1 tsp red chilli powder [replaced by chilli boh]
  1. Remove sardines from can, retain the tomato sauce.
  2. Pan fry sardines in a non-stick pan without oil till sides are brown.  Dish up.
  3. Heat oil in wok, add ginger, garlic, onion and curry leaves.  Fry until fragrant.
  4. Add in the onions, tomatoes and tomato sauce.  Stir fry and add in the seasoning and water.
  5. When the sauce boils, add in sardines.  Cook for a minute.
  6. Dish up to serve. 
 
 


With this post, I like to inform dear friends and readers that I will be away on vocation for some time.  There will be no cooking to share from my kitchen till I am back.  Bye.
Do visit my other blog on Food and Travel where I record my travels if you miss me, hehehe!

Thursday, October 30, 2014

Pumpkin Barley Dessert

 
I love referring to The Soup Queen for dessert or soup recipes and the health tips and information on the ingredients. I have tried a few and do not mind preparing them again especially the simple ones such as this recipe. Thanks to Soup Queen.
Before I go one to share the recipe, below is an excerpt from Soup Queen which I would like to share.
Notes shared by Soup Queen [here] about Pumpkin
You can refrigerate the leftover but do not freeze. Just warm it up lightly on your stove but not bring to a boil.

  • Pumpkin is good for your eyes as it is loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes. 
  • Containes vitamins C, K and E and lots of minerals including magnesium, potassium and iron. 
  • According to Chinese medicine, pumpkin seeds [dried and ground up] are good for expelling worms from your intestines. 
  • On the western front, pumpkin seeds are famous for helping with prostate health.
  • According to TCM sites, pumpkin has a cooling nature and helps to resolve dampness, stabilizes a hyperactive foetus, kill worms, reduces fever and diabetes. It is also [surprise] an antidote for opium addiction. 
  • What's most interesting is that pumpkin seeds help to build Kidney Yin which is essential for reproduction and fertility. 
Verdict - refreshing and healthy dessert.
Ingredients
[serves 4-5]
1/4 pumpkin - remove skin and seeds - cut cubes or wedges
50 gm barley - rinsed and soaked for 15 minutes
70 gm rock sugar or more to taste
some pandan leaves - cut into pieces
1500 ml water
  1. Bring water to boil with barley.  Once boiling, lower heat, cover to simmer for 45 minutes.
  2. Add in pumpkin and pandan leaves.  Bring to boil and simmer for about 10 minutes or until pumpkin is soft.
  3. Add in rock sugar to taste.
  4. Serve warm as a dessert.
     
     
     
     This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Wednesday, October 29, 2014

Sweet and Sour Fish Soup

Hubby's friend bought a fishing boat recently.  Now he is into fishing hobby again.
I had this recipe for awhile but didn't cook this fish soup cos' I couldn't get suitable and really fresh fish to prepare it.  It's only last weekend, my hubby brought home his catch. I immediately cooked this soup as the ingredients are available in my fridge.
Photos shown are only half portion of this recipe as the fish is about 500 gm only.
Verdict - a very appetising sweet, sour and spicy fish soup.  Great with rice and drinking it by spoonful.  The fresh fish enhances the flavour of the soup.
Recipe Source - Yum Yum Magazine No. 60 [modified]
Ingredients 
5 big Kembong fish - cleaned [I used Ikan Senangin]
Stock and Seasoning
1500 ml water mix with 2-3 tbsp tamarind paste 
2 red chillies - cut big pieces
5 chilli padi - crushed or pounded
2 stalks ginger bud - quartered
4 stalks lemongrass - crushed
1 cube ikan bilis stock
1-2 tbsp sugar to taste
1-2 tsp salt to taste
 
  1. Mix tamarind paste with water and strain to discard the seed.
  2. Put all stock and seasoning ingredients in a pot[I used claypot to cook and serve], bring to boil, then lower heat to simmer for 5-10 minutes or until aromatic.
  3. Bring to a quick boil again before adding fish.  Cook for a further 5 - 10 minutes or until fish is cooked.
  4. Garnish with some chopped coriander leaves before serving.
     
I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

Tuesday, October 28, 2014

Steamed Pumpkin and Yam Kuih [Kim Kuah Or Kuih]

Made this steamed pumpkin cake again and thought it would be good to share this here since this is a reliable recipe.  It is also not difficult to make and the result is satisfying.
My family love this pumpkin cake very much.
 
Recipe Source - Tiga Gajah Cho Heng Co. [flour supplier]
Verdict - Soft and firm [QQ] to touch.  Good serve with sweet and sour chilli sauce of your choice or made your own [recipe here].
Ingredients - Batter Mixture
250 gm rice flour
100 gm wheat starch
1 tbsp salt
1 tsp pepper
1/2 tsp msg
1 1/2 tbsp sugar
1000 ml water
250 gm steamed pumpkin - mashed
 
  • Mix all ingredients together, stir well and strain, then add in mashed pumpkin [pumpkin puree].  Set aside. 
Ingredients - Garnishing
100 gm dried prawns - washed and pounded
1 tbsp oil
1 red chilli - finely chopped
1 stalk spring onions - cut into small pieces
50 gm fried sliced shallots
  • Fry dried prawns in oil till fragrant, remove to cool.
     
250 gm pumpkin -  cut into small cubes
100 gm yam - cut into small cubes [optional]
1 tbsp oil
2 cloves garlic and 2 shallots - chopped
  1. Greased a 10" round or square tin [I used square tin].
  2. Heat oil in wok and saute garlic and shallots till fragrant.  Add in cubed pumpkin to fry for 5 minutes till aromatic.
  3. Add in a little of fried dried prawns.  Stir to mix well and pour in  2/3 portion of the batter.  Continue stirring on medium heat till batter thickens.  Off fire and add in the balance [1/3 portion] batter.  Stir to mix until batter is well combined.
  4. Pour into the greased steaming tray.  Smooth the surface and steam over high heat for 30 minutes.
  5. After steaming, sprinkle dried prawns evenly over pumpkin cake.  Cool and before serving, sprinkle spring onions, chilli and fried shallots on cake.  
  6. Cut and serve with chilli sauce.

 

 

 
 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
I'm also submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Monday, October 27, 2014

MUAZI BUNS [STEAMED BUNS WITH MOCHI FILLING]

This steamed bao recipe is quite similar to my Carrot Tau Sar Mua Chee Pau which has cooked glutinous rice flour as filling.
The recipe here has glutinous rice flour dough wrapping the sweet tau sar or lotus seed paste, then use as filling for the baos.
Not difficult to make if you are already familiar in making steamed baos or kuih ee.


Verdict - the skin dough is soft and easy to handle.  The muazi and tau sar filling is soft and chewy if the paus are served immediately after steaming.  The pandan aroma is quite distinct.
Recipe Source - Yum Yum Magazine No. 67
Ingredients
[makes 12 paus]
Muazi Dough and Filling
200 gm glutinous rice flour
1 tbsp sugar
a little salt to taste
1 tbsp oil
200 ml pandan juice 
120 gm tau sar or lotus seed paste [divide into 12 portions]
 
 
  1. Combine all the ingredients in a large bowl.
  2. Mix into a pliable dough.
  3. Cover and rest for about 10 minutes.
  4. Divide dough into 12 equal portions [about 35 gm].  Roll each into a ball.  Wrap up sweet paste.  Seal well.
  5. Place in a steaming tray.  Steam over high heat for 8-10 minutes or until cooked through
  6. Remove from steamer and leave to cool before using.
     
Pau Dough Ingredients
300 gm pau flour
1 tsp baking powder
50 gm castor sugar
1 tsp instant yeast
180 ml water
40 ml oil [I used 1 tbsp shortening]
 
 
  1. Combine all the ingredients [except oil], mix into a soft dough.
  2. Add in oil/shortening and knead until smooth and elastic.
  3. Cover to proof for about 30 minutes or double in size.
  4. Punch down and divide dough into 12 equal portions.  Roll into ball, flatten and wrap up prepared muazi filling.
  5. Seal well in round or pleated buns according to own preference.  Place on paper cases.
  6. Proof for 30 minutes or 45 minutes after making the last pau.
  7. Steam over high heat for 12 minutes.  Off heat and leave for a further 3 minutes before removing from steamer.
  8. Serve immediately the muazi filling is soft and chewy.
     
     
     
     
I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
Cook-Your-Books


    This post is linked to Best Recipes for Everyone Event : October 14 (Bun In My Hot Steamer)
    Hosted and Organized by Fion
       

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