PINEAPPLE RICE

This morning there is a heavy rainfall,at last it was a cooling day . I bought this three pineapple medium small size at a offer prize.I use the pineapple juice blend with  water and use it to cook the rice.it turn out the rice is sweet and slight  white yellownish colour.

PINEAPPLE RICE

Ingredients;
2 cup basmati rice
3 small shallot,peel and sliced thinly (optional)
150g chicken breast
5 slices ham
1 big red chillies
1 stalk spring onion (optional)
1 tsp salt
1 tsp pepper powder
1 cup diced pineapple

cooking the rice;
cut the pineapple in two,lengthways,scoop out the fruits. Diced enough of fruits to fill a cup.reserve the shell.the rest of the fruit blend with 2 cup of water into juice.wash the basmati rice a few times and soaked for 20 minutes,then drain.In a pot add in the basmati rice with the pineapple juice enough
to cook the rice on a gas stove till the rice is tender,not mushy.once it cook,immediately drain the rice on colander and allow the cooked rice to cool thoroughly by spreading it out on a baking sheet.the rice must be cold.

Dice the chicken and ham,set aside .heat a wok,add the oil and when the oil is slight hot ,add in the sliced shallot to fry till slightly brown,dish out the shallot and set aside.saute the diced chicken for two minutes,add the ham stir fry for a minutes,add  the cooked cold rice ,stir well add in the salt,pepper and the diced pineapple,chilli,fried shallot,spring onion to fry at medium high heat to fry well combine and remove from heat.

gently heat the pineapple shells in a moderate oven at160C for 10 minutes and then fill with the rice mixture.

MATCHA AGAR AGAR JELLY

The agar agar jelly just nice for this terribly hot weather. I use matcha green tea powder plus some peppermint  essence and chilled it in the fridgre. The agar aga jelly taste cooling
.
MATCHA AGAR AGAR JELLY

Ingredients;
25 g agar agar strip
2 tsp green tea powder
1.2 litre of water
250-300g sugar  ( adjust the sweetness to your liking)
pinch of green colouring
1-2 tsp peppermint essence.

Method;
1.In a big pot add in the water,agar agar strip and green tea powder,bring to  boil till the agar agar dissolved.
2.Add in the sugar and lower heat ,boil till the sugar is dissolved .off the heat and pour into the jelly
mould and let is set and cool it first before putting into the refrigerator to chilled.

ANDRA STYLE FRY FISH

Fresh tuna or ikan tongkol is a dark,meaty fish and is easily available at the fish market. Today I am using the india recipe for this deep fry fish,I love the india spice,smell fragrant. I have a packet of garam masala ,my aunty gave me is was a gift from her friend who bought it in nepal for her.

ANDRA STYLE FRY FISH
source; my taste

Ingredients;
4 fish fillet ( or any firm fish)
ginger paste 1 tsp
garlicpaste 1 tsp
red chilli powder 1 1/2 tsp
coriander powder 1 1/2 tsp
garam masala 3/4 tsp
turmeric powder 1/4 tsp
cumin powder 1/4 tsp
lemon juice 1 tsp
salt to taste
oil for frying.

Method;
1.clean fish with salt  and keep ready.Take all the ingredients except fish and oil and make into a paste.
2.now marinate the fish pieces with paste,rub evenly.
3.Now with the help of fork,start prickling so that the masala goes inside the fish.keep the marinated fish in fridgre for an hour or longer.
4.heat the oil in a saucepan using medium heat and start frying the fish on both sides,when the fish turn brown and cook through,off the heat and serve the fryinf fish with a bowl of rice.

TOMATO RICE

My sister in law bought this basmati rice 2 kg for me. Now is the time I can use to cook  the india rice
I found an easy tomato rice that I have the ingredients  ,I left out the two dal,which i don't have. Is was a nice tasty tomato rice,Recipe from internet,Forgot to jot down the blog,I really can't really remember from which blog.

TOMATO RICE

Ingredients;
1 cup basmati rice
1 big onin sliced
8-10 garlic flakes (slice thinly)
1 tsp chilli powder
1/2 tsp garam masala powder
4 slit green chilli
1/8 turmeric powder
1 1/2 tsp salt
1 tbsp coriander leaves
some water to cook the rice.

To temper
1 tbsp cooking oil
1 tbsp ghee
1 tsp mustard seed
1 tsp fennel seed
1 sprig curry leaf
urad dal 1 tsp ( Idid not add)
chana dal 2 tsp ( I did not add)

Method;
1.wash,soak bamati rice for 10 min
2.heat wok with oil,chop  garlic,green chillis,stir fry for one minutes. Then add in the sliced onion and fry till transparent.
3.add chop tomatoes,add salt and fry until it turn mushy and add the powder,red chilli,garam masala,turmeric powder,coriander leaves.
4.fry till tomatoes is mushy gravy for 4-5 minutes until oil separate,but still remain moist and semi gravy. Mix the gravy with the rice add enough water to cover the rice and cook in a electric rice cooker till the rice is cook.

LEMON CHEESE CAKE

I make this cheese cake for my eldest daughter birthday,my youngest son remind me not to make the cheese cake too creamy.Cheese cake supposed to be creamy.In order the cheesecake look more firm,
I added three tablespoon of flour in this recipes,it still soft and texture a bit firm.

LEMON CHEESE CAKE
source;anncoo journal

Ingredients;
Line and grease a 8'springform cake pan
100g marie biscuit,crushed ( i use oreo biscuit and double it.)
80g melted butter

Instruction
combine crushed biscuit crumb and melted butter together in a mixing bowl.press the biscuits crumbs onto the base of the prepared pan and chill in the fridgre for later use.

Ingredients;
250g cream cheese
30g sugar
3 egg yolks
65g whipping cream
1 lemon zest
3/4 tbsp lemon juice
1/2 tsp vanilla
1/2 tbsp orange contreau ( i did not add it)
20g melted butter
2 tbsp plain flour sifted ( I add in 3 more tbsp of flour)
3 egg whites
35g sugar

Method;
1.cream the cheese,sugar together and slowly add in whipping cream,beat till creamy at medium speed.
2.scrape the bowl,add eggs yolk one at a times until all combined,then add lemon zest,lemon juice,vanilla,orange contreau beat to mix well.
3.scrape bowl,lower speed add in melted butter and plain flour,mix well and transfer cheese mixture to a large bowl.
4.whisk egg whites and sugar till peaks form,use rubber spatula to fold egg whites to cheese mixture.
5.pour cheese mixture into prepared tin .prepare some hot boiling water.
6.steam bake at 160 C for about an hour.Cool at room temperature and chill cheesecake before serve.
You may like to mix some cocoa powder and snow powder toether and dust on cheesecake.

CELERY STIR FRY WITH SQUID

Squid is a delicious seafood,which if prepared and cooked correctly,is a quick cooking ,tasty ingredients.Do not overcook the squid or else it will turn rubbery. This is another classic chinese single dish ,eat with a bowl of cooked rice.

CELERY STIR FRY WITH SQUID

Ingredients; A
2 stalk celery (sliced slantwise)
2 squid (remove membrane,cross cut the surface to form pattern)
1 red chilly,diced
3 slices ginger
3 cloves chopped garlic

Ingredients; B
1/2 cup stock
some starch solution (1tbsp cornflour mix with little water)

Seasoning;
1/2 tbsp oyster sauce
1 -1/2 tsp sugar

Method;
1.heat oil in wok,saute chopped garlic until fragrant,add in the rest of ingredients A and sesaoning,stir fry for about half minute.
2.Then pour in stock and simmer for about half minute,add in starch solution to thicken,dish out and pour beside the cooked white rice,serve.

DRY STIR FRY SQUID

This is dry stir fried using squid ,curry leaves,lemongrass,dried shrimp and is very tasty and is a classic single platter  and eat with a bowl of rice.

DRY STIR FRY SQUID

Ingredients; A
200g squid or sotong (scrape away the membrane,remove inkbag,soft bone,sliced into thick strips cross - cut the surface) , 1 bowl of cooked white rice.

Ingredients; B
5 sprig of curry leaves
1 tbsp chopped lemongrass
1 tbsp chopped shallot
2-3 chilly padi diced
1 tbsp dried shrimps,soaked and minced
1/2 curry powder
1 tbsp chopped garlic
1 inch belacan to taste (shrimp paste)
few tbsp of vegetable oil 

seasoning
1 tbsp oyster
some soy sauce
1 1/2 tsp sugar
1 tbsp chilly sauce
1 tbsp lie juice
1/2 small bowl water

Method;
1.Boil a pot of water,blanch the sotong/squid quickly,dish out and drain.
2.heat oil in wok,saute all ingredients b until fragrant.
3.Lastly add in seasoning and sotong or squid to mix well,stir fry until the sauce dried up,dish up.
4.Place a bowl of white cooked rice on a big plate and spoon the stir fry sotong on the side of plate.serve while hot.

SALT AND PEPPER CRAB

Tasty and simple delicious seafood using flower crab,first deep fry and stir fried with seasoning.
just bought this freshly caught flower crab .the recipes is from sbs food blog.

SALT & PEPPER CRAB

Ingredients;
2 crab ( I use 400g flower crab)
potato starch for dusting
3 red shallot finely diced
2 garlic cloves,finely diced
3 stalk spring onion,cut into 5 cm
2 red chillies thinly sliced

Salt and seasoning
1 tbsp salt
1 tsp fine white pepper powder
1 tsp sugar
1 tsp ginger powder ( i use fresh ginger,pound finely)
1/2 tsp five spice ( i use chinese five spice powder

To make seasoning; combine all ingredients in a bowl

Method;
remove the upper shell of the crab,pick off the gills,which look like little finger.clean the crab under running water,drain.Place the crab on its stomach and chop the crab in half with a heavy cleaver.
next divide each half into 4 pcs,chopping the legs.heat oil in a wok.Dust the crab pieces with potato
starch,shaking off any excess.deep fry the crab in batches for 3min,turning over one until golden brown.remove from wok,drain on kitchen paper.remove oil . clean the wok,heat 2 tsp oil in a wok,then add shollat,garlic  fry until fragrant.Return crab to the wok with spring onion,chilli.Add seasoning to taste .Dish out and serve.(In this recipes I double the ingredients c'cos I used 400g flower crab) is really a delicious dish.

NYONYA DUMPLING

Every year when come to festive dumpling,I'm sure to make this nyonya dumpling .This dumpling,taste sweet ,slight saltiness and smell of coriander powder . The rice is quite plain goes well with the filling. dry fry the coriander seed in a wok and blend to powder ,it more fragrant than the bought powder form.I use the bunga telang/blue pea flowerr to get the indigo blue.Traditionally it use big pandan leaves to wrap,Ican't found it in the market.The pandan leaves is very long,cut into two,the top part is soft,the end is tough have to boil to soften it.both sides of the pandan leaves have torn,have to trim off both sides. And the leaves is tough and soft.Unlike the normal pandan leaves we use.the pandan plant is a person tall and the leaves is wider enough to wrap the dumpling.


NYONYA DUMPLING

Ingredients for the rice.
1 1/2 kg glutinous rice
4 tbsp water
1/2 tsp salt
a few drop of blue colouring

Method;
1.wash glutinous rice for 3 to 4 time,drain.If using the flower,put in a big hanful in a small saucepan to boil until the water is dark blue colour.I use 400 g glutinous rice to soak the rice overnite.the water should be 2 inch higher than the rice. Soak the remaining rice in plain water overnite. How blue your dumpling you want,just add more flower or blue colouring.
2.drain the rice and place in a steamer,line the bottom with a piece of cloth.mix the plain rice and the blue rice and steam over high heat for an hour. In the meantime,mix the 4 tbsp water with the slat.after the rice has been steamed for 20 mniutes,lift up the lid of the steamer and sprinkle aout 1 tbsp of the water over the rice.mix well with the rice.cover the lid and repeat this twice till the water is used up.( adjust the salt water acording to your taste,I perfer my rice taste,blanch to goes well the filling).

Ingredients for filling ( the filling can be cooked a day ahead.
150g garlic,peeled and pounded till fine
300 streaky pork without skin
900 g lean shoulder of pork ( all I use pork belly)
80g dried mushroom
150g 'tang kway" preserved chinese melon in strip
300g sugar
150g coriander seeds ( I use 100g)
8 to 10 tbsp thick dark soy sauce
10 cup water
salt according to your taste
6 tbsp oil

Method;
1.bring the water to the boil and add all the pork,boil over medium heat for 30 to 40 minutes till pork is tender.drain and when cold dice into small cubes (cut the pork belly in a few strip,easy to cook).
2.soak the mushroom in water till soft,drain and squeeze dry,cut off the tough stem and dice into small cubes.
3.Dice the preserved chinese melon into small cubes.
4.pick through the coriander seeds and remove all the stalk and grits. Dry fry in a wok for about 20 minutes over low heat till fragrant and slightly crispy.pound or blend till fine. sieve and discard the rough bits.
5.Heat a wok,add the oil,when is hot,add in the pound garlic and stir fry till fragrant,add the diced pork,stir fry,stir fry for about 3 minutes,add the diced mushroom,stir fry for 3 minutes,add the diced mushroom and stir fry further for 3 minutes.Add the diced melon,stir fry for 3 to 4 minutes till well cooked
6.Add the sugar and coriander powder and stir well to mix. Add enough dark soy sauce for the mixture to be deep brown.Add in water,brint to a boil,add salt to taste,keep stiring till all the mixture bind well and the pork meat is soft and the gravy is thicken.leave to cool and keep aside.

To wrap the dumpling
15 large dried bamboo leaves,put in a big pot with enough water to boil for 20minutes.drain the bamboo  leaves,.put in a big basin of water and use a pics of cloth to wash the leaves changed water a few time till  every leaves is clean and wipe dry.Put aside in a large colander or flat plate.
A roll of raffia string.

Method;
1.traditional the dumpling are formed into the shaped of a pryamid with a three sided baseYou have to pack the dumpling so that the rice will be firm.
2.trim both end of the bambbo leaves,take two leaves to overlap and form into a pocket.place 1 tbsp of glutinous rices in the pocket and spread to form a hollow.
3.fill the hollow with the filling and fold over using the other hand to push the both sides in.
4.fold the two sides of the leaf over the dumpling tie with a raffia to secure.trim off the leaves to form a neat parcel.bring a big pot of water to a boil,using hight heat, put in all the dumpling,cover and boil for 2 hours,remove the dumpling and hang to dry.eaten the same day or kept in the fridge.if you like them hot,just steam again before eating.(add more pandan leaves in the water to boil with the ready wrap dumpling).

MANGO ROSETTE TART

I love this mango tart .This is the mangoes season,every fruits stall sold all kind of mangoes. I search
the recipes from internet,so many .At last I found one that the cream filling does not need whipping
cream.This cream filling taste very good and not too sweet.My mangoes is bit over ripe. Use one that just got ripe in time,easily to handle.Recipes from blog.beanilla

MANGO ROSETTE TART

Ingredients;
2 1/2 cup all purpose flour
1 tsp castor sugar
 1 tsp salt
1 cup unsalted cold butter,cut into 1/2 inch ( use 1 1/2 cup butter)
1/4 to 1/2 cup ice water (use fresh milk)
 1 egg small (optional)

Direction;
Make the tart shell
1.Pulse flour,sugar and salt in a food processor to combine. Add butter and processor until mixture resembles coarse meal (about 10 second with machine running,slowly add ice water and process to a
soft dough.wrap the dough and chill in the fridgre for an hour (or up to 2 day in fridge).
2.preheat oven to 180c on a lightly floured surface.roll out each disk of dough to 1/4 inches thickness.
cut out 12 circles using a 4'inch round cutter.grease the tart pan,fit each cicle into 2 1/2 inch tartlet pan.trim overhang. Refrierate shell for at leat 30 min. ( i straight away into the preheat oven)
3.Bake for 15 to 20 minutes,or bake till golden brown.let tart shell cool on the sheet.

Ingredients;cream filling
 12 oz whole milk ( fresh milk)
3 oz sugar ( I use 2 oz )
10 oz cornstarch
1 1/2 oz egg ( 1 whole big egg)
1oz.egg yolk ( 2 big egg yolk)
1/2 oz salted butter
1/4 tsp salt
1 tsp vanilla essence
2 ripes mangoes sliced (  a few mango )

Direction;
1.In a medium size pan,bring milk,half of the sugar to a simmer over medium heat.
2.whisk together the egg,egg yolk,sugar,salt ,vanilla essence and cornstarch in a small bowl.
3.whisk a small amount of the hot milk mixture into the egg mixture,continue until all the hot milk incorporated. Return the tempered mixture to the saucepan.
4.bring custard to a low boil and cook at the boil for 2 minutes,stirring constanly with a whisk.
5.turn heat off and whisk in butter,strain through a fine mesh strainer int a bowl.
6.let cool slightly and cover the surface of the custard with plastic wrap ,chill in the fridge,
7.spoon 1/2 tbsp filling into the cool bake tart shell,don't over fill,arrange the sliced mango layer by layer into the shape of the rose.

CHICKEN SIOH

This is a quick and easy recipe of chicken cooked in nyonya style, perfect for lunch or dinner  with rice.

CHICKEN SIOH

Ingredients A
1.2 kg chicken whole leg
170g shallots (chopped)
300ml water

Ingredients; B
170g tamarind paste soaked with 400ml water (use hand to rub the tamarind paste wtih water,soaked for a minutes and discard the seed)

Marinade;
2 tsp salt
1 tsp pepper

seasoning;
3 tbsp coriander powder
1 tbsp salted bean paste
1 1/2 tbsp dark soy sauce
1 tbsp sugar
1 tsp pepper

Method;
1.rinse chicken leg,pat dry,rub all over with the marinade ,marinate for 2 hours in the refrigerator.
2.In a wok,heat up 3 tbsp cooking oil,stir fry shallot till fragrant over low heat.Add the marinated chicken  and stir fry for 10 minutes.
3.add water,bring to a boil over high heat,add in seasoning and tamarind water,bring back to a boil.
4.cover the lid,reduce to medium heat,allow to simmer for around 25 minutes until chicken is cooked and tender.(adjust the saltiness and sugar to your own taste)
5.lastly,stirring constanly until the gravy slightly thick.dish out,serve hot with a bowl of rice.

CRISP SILKEN TOFU

Tofu is every chinese family loves to cook,there are many variety way to cook the  tofu,soft,medium
and the firm tofu to choose. In this recipes ,I choose the tau kwa medium soft ones.I got the recipes from sbs food blog, I change the way of cooking in my own step.

CRISP SlIKEN TOFU

Ingredients;
6 pieces of tau kwa ( use medium soft ones)
2 stalk lemongrass,use the white part,chop finely
4-5 chilli padi,finely chop
2 tbsp diced garlic
1tsp salt
1 tsp sugar
1/2 tsp black ground pepper
2- tbsp vegetables
3 sprig coriander leaves for garnishing
 Coating;
2 tbsp of flour mix with some water into batter.(not too thin or too thick)

Method;
1.put the tau kwa or tofu in a flat plate ,add another flat plate on top of the tofu and add a big bowl of water on top of the plate for an hour to drain out the water from tofu.
2.in a bowl add all lemongrass, chilli,garlic,salt,sugar,black pepper corn and mix all the ingerdients to combine well mixed.Heat a wok,add a few tbsp of vegetables oil,when the oil is slightly hot,add all
the ingredients to stir well till fragrant and adjust the sugar and salt to your taste.Put aside.
3.Rub some salt on a pieces of tofu before cutting.use the knife to cut diagonal,but not too deep cut,or else it will break to pieces.stuff the tofu with some fried ingredients inside the cut tofu,be careful with the stuffing the ingredients in between the cut tofu.After finished stuffing the tofu.put aside.
4.In another bowl add 2 tbsp of flour with some water to make into a paste,not too thick or too thin batter.take a pieces of the stuffed tofu,dip the top and coat with the flour batter,so when you deep fry the filling won't came off.Heat a large wok with oil,when hot use medium high heat to deep fry the tofu until brown and crisp.garnish with coriander leaves,

STEAMED MINCED MEAT WITH EGG

Simple dish, minced meat steamed with egg ,my three children loves it .When I,m tired,this is the quick,easy and simple to cook for dinner.

STEAMED MINCED MEAT WITH EGG

Ingredients;
200g minced meat
4 egg
1 stalk spring onion,finely chopped
1/2 cup water
1 tsp salt
1 tbsp preserved tong chai,wash and minced (optional)
1/4 tsp msg or sugar

Method;
In a big bowl,add in the minced meat,chop spring onion,tong chai,egg ,water ,salt and msg ,use a fork,slightly beaten till well mixed. Pour onto a deep,flat plate and steamed for 30 minute or till cook.
Inserted the skewer in the middle,if the egg batter is runny,steamed longer for a few more minutes.

STEAMED CHOCOLATE CAKE

My aunty 's son,bought home from school a pieces of cake given by his class teacher  ,when my aunty taste the cake ,it was nice soft moist cake.she asked her son to get the recipes from the teacher.
his teacher gave him the recipes and she passed it to me.Is a steamed choclate cake,soft and moist.

STEAMED CHOCOLATE CAKE

Ingredients;
100g cocoa powder
360g butter
220g castor sugar
400g evaporated milk
4 big egg (grade A)
200g plain flour
1 tsp baking powder
3/4 tsp soda bicarbonate
1/2 tsp salt

Method;
1.bring sugar,evaporated milk,butter in a pot double boil till the sugar dissolved and leave it to cool.
2.lightly beat the egg,gradually add into the (milk,sugar,butter) batter.
3.sift the flour,cocoa powder,baking powder,salt,soda bicarbonate together.add into the cocoa batter,stir to mix well.
4.pour into 9' x 9; pan and steamed for 45 minutes.(line the cake pan with parchment paper) or till the skewer inserted comes out clean.

JAGUNG PUDDING

Jagung pudding,another sweet dessert.,the recipes is from my brother,one of his malay customer gives him the recipes pass by word.simple recipes.cut  a pieces of the pudding in a bowl add in fresh milk and use a spoon to scoop the pudding with some fresh milk eaten togethe, another way to eat  the pudding.

JAGUNG PUDDING

Ingrdients;
 1 tin sweet corn
1 tin evaporated milk
240g sugar
2 cup custard powder
1/4 tsp salt

Method;
in a medium size pot,open the tin of sweet corn,evaporated milk pour into the pot,add in the sugar,
,salt and custard powder,use a hand whisk to whisk until well combined.Put the pot on the gas stove,
using medium low then to low kept stirring till the batter is cook and thicken be careful not to burnt the bottom pan.,pour onto a cake pan,level it smooth,once it cool,chill in the fridgre.ready to serve.

CRISP TOFU COOK IN TOMATO PEPPERSAUCE

This simple tofu dish ,have the taste of sweet and sour sauce and is tasty and delicoius sauce,I use lot of coriander leaves.The recipes is from SBS food vietnamese food. Lot of nice and simple recipes.

CRISP TOFU COOK IN TOMATO PEPPER SAUCE

Ingredients;

200ml vegetable oil

500g silken tofu,drained and cut into 3 cm (any tofu you like)

1 tbsp minced garlic

1 tbsp minced garlic

4 big rip tomatoes,roughly chop

1/2 tsp salt

2 tsp sugar

2 tbsp fish sauce

3 tbsp spring onion cut into 5 cm

1 tsp freshly ground black pepper

3 stalk coriander leaves to garnish

Mehtod;

1.pour the oil into the wok,when hot add the tofu to cook it in two batches and deep fry till crisp.remove the tofu with a slotted spoon onto a paper towel to drain.

2.leave a tbsp of oil in wok,add the tomatoes,salt ,sugar,fish sauce,stir and allow the tomatoes to break down.

3.add 100 ml water to the wok,bring to a boilthen reduce to a low simmer for 10 minutes,ad the crisp tofu,spring onion,black pepper,folding it altogether and simmer for no longer than 1 minutes as you

want the crisp texture of the tofu.garnish with coriander.