APPLE BUTTER JAM

My children loves this apple jam,it takes me 30 minutes to make,it easy and simple .It taste yummy,
when spread the jam onto a pieces of white bread.Not too sweet,i love it,This recipe is from the dailydelicious blog.I use two medium red apple to get this bottle of apple jam.

APPLE BUTTER JAM

Ingredients;
1 red apple(170-200g )
50-60g granulated sugar
1 tsp lemon juice
40g unsalted butter
pinch of salt

Method;
1.peel.core and grate the apple into small pieces.
2.put all the ingredients except the butter into a pan.
3.place over low heat,let the mixture boil and simmering for 10 min.stirring from time to time,put in the butter into the pan,stir slowly until butter melted.
4.remove from heat,wait to cool and put into  a dry clean container.can be kept for a week in the fridge.for this recipes you get 300ml.(warm before serving to melt the butter slowly)

CHILLI CHICKEN

Chilli powder,ginger ,garlic and onion coaresly blend and marinated with chicken drumstick or cut pieces chicken add a wonderful richness to this colourful dish . Today I cook the brown rice that I bought in sekinchan to goes with this chicken dishes.

CHILLI CHICKEN

Ingredients;
1 kg chicken cut to a few pieces
5 shallot
30g ginger
15 clove garlic
2 big tbsp red chilli powder  ( I add a few red chilli padi)
1 tsp turmeric powder
1 tbsp light soy sauce
1 tsp salt
1/2 cup water  ( if necessary )
1 cup cooking oil

Method;
1. wash and cleanse the chicken ,drain and cut to a few pieces.
2.in a mortar and pestle,pound the ginger,shallot and garlic coarsely.
3.put the chicken pcs in a big bowl,add in chilli powder,turmeric powder,pounded ingredients,light soy sauce and salt to taste ,mix well combined and marinade for an hour ,put in the fridge till you
are to cook.
4.heat cooking oil in a wok or saucepan,when the oil is slightly hot,add in the marinated chicken and fry over slow fire for 20-30min or until chicken is cooked.In between cooking time,add in 1/2 cup water and stir fry till gravy is thicken.

REMPAH CHICKEN SOUP

Used the rempah soup curry powder in a packet (babas brand) to cook this chicken soup for tonite dinner.

REMPAH CHICKEN SOUP


Ingredients;
Chicken 300g,cut into medium size size
1big potatoes,peel,cut into big pcs
1 packet rempah soup mix ( babas brand)
2 medium size tomatoes,cut into big wedges
1. liter water
4 tbsp cooking oil
salt to taste

Spices to grind to paste
1 big onion
20g garlic
1 stalk serai

Method;
 1.Heat wok with cooking oil,saute the grounded spices paste until fragrant.
2.Add the rempah soup mix and water,bring to a boil.
3.Add the meat,potatoes simmer for 10 min,then add in the tomatoes and let it cook till the meat and potatoes is cook, Add salt to taste.serve hot.

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

My eldest boy back from sem break holiday .Request me to cook this white fungus dessert.This white fungus I bought for him and he bring back home ,he cook and share, none of his housemate like it.This morning to market,bought a just ripe papaya and the flesh is still firm,suitable to cook for dessert.Can add some red dates if you like

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

Ingredients;
1 small ripe papaya (peel and cut into cub
1 big pcs white fungus (soaked overnite in water)
some cooked gingko nut
Some rock sugar /sugar
2 litres water
A few pandan leaves.

Method;
Soaked the white fungus overnite ,drain  and wash,cut  and tear into small pieces.Put into a pot of water with pandan leaves,bring to a boil and simmer for an hour or still the white fungus is soft enough,add in the cooked gingko nut,sugar and cut cube papaya to boil for 10 min or until the papaya just soft,don't overcook it. If not enough water,add in more.serve hot or cold.chill in the fridgre
Note; soaked the white fungus ovenite,to shorten the cooking time and remember to make sure the white fungus is soft enough before adding in the sugar or else add too early it may take a long time to cook till soft. Don't over cook the papaya,cook just a nice soft texture.

FRIED TAPIOCA PANCAKE

Fry tapioca pancake for tea time.simple easy step to make and taste nice ,sweet with a cup of tea.

FRIED TAPIOCA PANCAKE

Ingredients;
400g grated tapioca
150g sugar
5 big tablespoon flour /or more

Method;
Peel off the skin and grated the tapioca finely,lightly squeezee off some juice,not too dry,add in sugar stir well mixed and lastly add in the plain flour.stir well combined take a big tbsp of the tapioca batter,roll into a ball,flatten a bit.heat a wok with oil,when the oil is hot,slowly put in the tapioca ball
and deep fry till both sides is lightly brown.drain on the paper towel.serve with a cup of tea.
Note;adjust the flour,mix till a moist soft dough that can be roll into a ball.

SALTED FISH WITH CHILLI AND LIME JUICE

 

 A bowl of porridge  or rice goes well with this salted fried  fish.This is a traditional South East Asian cooking.Simple home cooked meal .A small pieces of the salted fish you can eat two rice bowl of porridge.

SALTED FISH WITH CHILLI AND LIME JUICE

Ingredients;

4 salted dried fish

2 lime,cut into halve

a few chilli padi,sliced thinly

Method;

Use a knife to scrub off the scale,cut off the heat,wash it cleanand drain

Heat a dry wok,add 1/2 cup of oil,when the oil is hot,put in the salted fish to fry,use a chopstick 

to flip open the salted fish, take out the middle bone. Deep fry till crispy,drain on to a paper towel.

Put onto a plate,squeeze the lime juice and chilli,toss well mixed. serve with a bowl of porridge .

BRAISED PORK TROTTER WITH RICE VERMICELLI

Use overnite left over cooked braised pork trotter with mushroom,about 1 soup bowl with gravy and a packet of rice vermicelli ,some vegetables,chilli,fried shallot to cook this yummy fried bee hoon (rice vermicelli). make for family breakfast.

BRAISED PORK TROTTER WITH VERMICELLI

Ingredients;
300 g braised pork trotter with some shitake mushroom
3 tbsp oil
1 tbsp chopped garlic
150ml,braised gravy
200ml water
1 tbsp fish sauce
300g rice vermicelli (300g) (soaked till soften a bit )
200g sawi or kailan ,trimmed

Garnishing;
fresh crispy shallot
cut chilli padi/red chilli

Method;
1.shred or dice braised pork trotter meat.cut the braised mushroom in half and set aside
2.heat oil in a wok and saute garlic fragrant,add in the meat,mushroom,fish sauce and braised pork, trotter gravy ,water,stir well bring to a boiled.
3.add in the soaked rice vermicelli ,allow it to braise and soak up the gravy.add in the vegetable sawi
and simmer until gravy is almost dried up and rice vermicelli turns soft.dish up immediately and garnish with crispy fried shallot and chilli ( if not saltly add  salt to taste.)