Tuesday, 31 March 2009

Roti Kirai Wz Chicken Curry

Made these last week, as I felt a bit adventurous. It's something like crepes, just that it is made with patterns & holes all over. Therefore using a special kitchen utensil to help create the 'artistic' look.

To make the batter:

300g plain flour

1 x 400g evaporated milk

2 eggs

Pinch of salt

Yellow food colour


1) Mix everything together and make sure that batter is not too watery & runny.

2) To test, pour a bit of the mixture on a flat well-greased frying pan. If mixture sticks to the pan & difficult to remove, then there's too much water. Just add more flour into the mixture. Test again. Batter should come off easily from pan when cooked.

Then the crepes are wrapped into a triangle for serving. Use your favourite curry recipe to compliment the crepes. These are great to serve your friends coming over for visits or on special occassions.

Monday, 16 March 2009

Pink cuppies for a baby girl

I made a last minute pink-themed cuppies for Nur, who would like to give them to a friend who've just given birth to a baby girl.

It's been a while since I baked cuppies for Nur, so although this was quite a last minute request I agreed to bake these for her. I practically used whatever toppers I have.

Glad to know that she's happy with the result.

Tuesday, 10 March 2009

Kofta Tagine (Sabshuka)

This was my very first attempt at cooking this middle eastern dish. So I do get a little anxious on the overall result.

I went through the recipe many times before I even started making the kofta (meatballs). Why I am anxious about cooking this dish was because I've never tried this (the original dish). I've heard of it for almost 9 years now but never tasted it.

Of course there are food stalls that sell this. And we do have a few good middle eastern restaurants here but whenever I dine at a middle eastern restaurant, I'd order something else like mixed kebabs where I get 3 different types of meat in one dish. Then I'd get full and didn't order something else.

I remember buying the so-called Sabshuka at a food bazaar, and I didn't like it at all. It was so full of tomato ketchup (sauce), no meat, just onions & yeah I did get the sunny-side-up egg (that's the trademark).

For first-timer like me, that first taste sure left an impression on the Sabshuka (by no fault of its original recipe). The cook should be responsible enough to be able to cook as per the original dish. Don't create something else and let people think that the dish is horrible. Bad publicity for the Sabshuka aka Kofta Tagine, really.

Well the original plan was to learn this from my MIL but I never got round it. So I learned the hard way - going through middle eastern recipes. As for the taste I leave it in the good tastebud of dearest hubby.

Traditionally this dish should be cooked in a tajine slaoui (an earthenware cooking pot with a 'chimney'). This is to allow condensation to take place in the earthenware and 'juices' from food to 'recycle'. Thus you don't need to add more water for your stew. Plus, your food will be tastier. In short, it's a traditional pressure cooker.

Tajine Slaoui

To make the kofta:

400-450g ground mutton (or beef)
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tblsp Italian parsley, finely chopped
3 tblsp cilantro, finely chopped
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 tsp ground cumin
1 tsp paprika
Salt & freshly ground black pepper to taste
3 tblsp oil

1) Put the meat, onion, garlic, herbs and spices in a bowl and mix. Season with salt and freshly ground pepper.

2) Roll the meat into a ball until all has been used up.

3) Heat oil in a frying pan over medium heat.

4) Fry the meatballs in batches. Cook, turning occassionally, for 8-10 minutes or until browned all over. Remove the meatballs and set aside in a bowl.

To make the sauce:

3 tblp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp paprika
1 can (14 oz) chopped tomatoes
2 tsp cayenne pepper (original recipe uses "Harissa")
1/3 cup cilantro, chopped
4 eggs

1) Heat oil in the frying pan. Fry the onion until soft. Add the garlic, cumin, cinnamon and paprika and cook until fragrant.

2) Stir in the tomato and cayenne pepper (harissa) and bring to boil. Reduce the heat and simmer for 20 minutes.

3) Add the meatballs, cover and simmer for another 10 minutes. Stir in the cilantro.

4) Transfer the meatball sauce into a shallow ovenproof dish. Add the eggs and cook in a preheated oven until the eggs are set.

5) Season and serve with crusty bread to mop up the juices.

Sunday, 8 March 2009

Nasi Ayam Berempah

Cooked this Spiced Chicken Rice (direct translation for "Nasi Ayam Berempah") last week but due to some 'cranky' internet connection, couldn't upload this earlier.

I got this when I watched Chef Ismail's (from Malaysia) cooking show quite some time back. Because it's easy I totally love to cook this, whenever I want a twist from the same old Chicken Rice. This one you simply add curry powder.

Chicken stock / broth (enough to cook 2 cups of rice)
2 cups of rice

Curry powder (for meat)

Lemon grass (squashed)
Cooking oil
Sesame oil (1 tsp)
Chicken cube (2 pieces)

1) Heat cooking oil in your rice cooker. Once it's hot, fry the blended ingredients till fragrant. (Close the rice cooker for about 3 minutes for the blended paste to cook).

2) Once the blended paste is fragrant, mix in the rice thoroughly.

3) Pour in the chicken stock / broth and the chicken cube. Remember, the quantity of the stock / broth should be the same amount as required to cook normal rice.

4) Put in the lemon grass & sesame oil.

5) Allow to cook.

Ground white pepper
Curry powder
Tumeric powder
Ginger (pounded)

1) Marinate chicken with the ingredients above for at least 30 minutes.

2) Fry till crispy.

You may serve with your favourite chicken soup, mixed vegetables (my favourite is Chap Chye) and not forgetting ginger garlic chilli sauce (I'm using Chng Kee).

This dish is perfect to be served for special occassion as it's different from your normal chicken rice.

Sunday, 1 March 2009

Mini brownies for everyone

Made these for my sister-in-law's sister, who did a thanksgiving ceremony for her newborn baby boy.

Just a simple batch of mini brownies topped with white chocolate hearts, for everyone to enjoy on a rainy day.

Hope the brownies cheered everyone up!