Tuesday, December 20, 2016

Kuih Kodok *Fried Banana Balls*

I've always thought that Kuih Kodok has got to be the ugliest, most unattractive kuih in Malaysia and if I had a choice at tea time, I would choose the pretty ones to eat first. Like the colourful Kuih Lapis with several layers of colours. So much fun to peel them layer by layer. Oh but I digress....

Yes, I am shallow. I like pretty things, however it was only later on in life that I learnt that, that this simple kuih is so yummy and versatile. You can sprinkle some icing sugar and it will look like snowballs. Served them warm with caramel sauce and icecream or any other sauce for that matter. Add gula melaka syrup and coconut icecream and you will have an Asian Fusion Banana Balls... the list is endless, just imagine it.

This very simple afternoon tea snack brings me back to my childhood. Back from school, dumped the school bag, head straight into my mum's kitchen to announce that I was hungry! This is the easiest thing to make in five minutes. Longer if you have to cut your own banana down from tree, wait for it to ripen..heheh!

Anyway, I made this today, because my mum has not been feeling well lately and I was thinking of her. This was one of those things she could whipped up in minutes, if we had nothing in the house because she had gone out with her gambling "kakis" :) I was not allowed to tell Dad that she had gone to mahjong or whatever.

I feel truly connected to her when I am cooking. I regret that we wasted so much time arguing, when I was growing up. I guessed every family goes thru their JOY LUCK CLUB moment. We should have cooked more! Believe me when I tell you that I am cracking up laughing now, just recalling how fast Mum can pedal on the bicycle coming back from her gambling session with me on the back. This was when we were in Kampong Baru in Sungai Petani.

Anyway, I digress again. Here are the recipe.

Ingredients

4 ripe bananas
1 cup all purpose flour
1 tsp baking powder
1 egg
A pinch of salt
1 tbsp of sugar
Oil for frying

Method

Mashed up the bananas, add all the ingredients, stir to combine.
Heat oil and deep fry batter. Turn sides, remove from heat when brown. It doesn't matter if it is not completely round balls. Mine goes flat once it cooled down. It's the yummy taste that matters!
Serve immediately whilst hot.






Saturday, July 30, 2016

Plum and black cherry Tart

It's not plum season here, we are in the middle of winter but I wanted to try out this recipe from http://torontolife.com/food/recipe-plum-tart-joanne-yolles/  I had gotten myself a new flan dish and was itching to use it. So I bought myself a can of plums and another of black cherry. The recipe is very easy to follow.



I drained my fruits from the can and set aside the liquid, This can cooked to reduce the liquid and used later as jus to serve. While I was waiting for my pastry shell to chill, I started to prepare the almond fillings. I think you have to chill the moulded pastry after handling it during kneading and moulding. I had watched on Youtube tutorial on making of shortbread pastry earlier and learned that chilling it before baking, gives it that extra crunch.

Don't forget the very important Step 5, OMG!! I forgot to put the weights down on the pastry shell, during the pre-bake and as a result, it ballooned up like an Indian bread :) Hahahahaha! Lucky I was able to rescue it by putting the weights in halfway thru baking. But I ended up burning it anyway when I removed the foil to allow centre to brown a little. Must watch the temperature..sigh!


Take 2 was done with the pastry in the pie dish. I was extra careful this time and was successful in not burning the pastry during prebake.



And here it is, my plum and cherry Tart... Pie whatever you want to call it :) You an eat it on its own or served with cream and the jus reduction.

P.S I think my next post should include bloopers :) hahahhaha..

Saturday, July 23, 2016

Little Penang Cafe KLCC, Malaysia

I went back to Malaysia for a short holiday earlier this year. My sister and I visited Little Penang Cafe at KLCC for lunch one day. We went there early to avoid the long queue. This cafe gets very busy at lunchtime as it is frequented by KLCC office staff and visitors alike.


I ordered my favourite flat noodles, char kway teow. This was my first time visiting Little Penang Cafe and I am already thinking that this could be my favourite cafe in KL. They do street style hawker foods and it tasted as good as it gets for a cafe outside of the Penang Island itself.



This is called ABC or ais kacang. It is a basically shaved ice with fruits and syrup, topped with peanuts and drenched in sweet condensed milk. Similar to a Korean bingsoo, of Japanese Kakigori.




This dish is called Ju Huu char. It has shredded cuttlefish, cooked with julienne of vegetables like carrots, jicama (sengkuang), shittake mushrooms and onions and chives. Basically, you would put a small amount on the lettuce leaf provided, add a little chilli and wrap it up to eat. This is Nyonya Malaysian version of lettuce wraps.



Lastly is deep fried Lor Bak. It is traditionally mince pork meat marinated with chinese five spice, wrapped in beancurd sheet and then deep fried like spring rolls. It is normally a finger food or snacks. We ordered the chicken meat variant. 

More info 

AddressSuria Klcc, Suria KLCC, Jalan Ampang, 50088 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Sunday, July 17, 2016

Nyonya Achar Version 2

This is a modified version of Nyonya Achar to my previous post at http://www.yummystuffgoeshere.com/2011/03/nyonya-acar.html



Once again, I used peanuts, as I was unable to find candlenut in Regional New South Wales.

I used half and half , of white vinegar and rice wine vinegar this time, and it tasted a whole lot better. Sweeter!

I didn't boil them this time as I wanted a bit of crunch on the vegetables. So I gave them a salt bath instead, the veges had a spa day :)

You can choose to have as many or as little veges as you like. The main important ones are cucumber, carrots and string beans. I used green beans as I was unable to find long beans at this time. Telegraph cucumber was almost $5 each, so I bought a bag of 4 Lebanese cucumber for $5 instead.

It's better if you can use fresh tumeric, but nobody is going to be any wiser if you use tumeric powder instead. I have also added grinded lemongrass this time and omitted the dried shrimps.

I added 5 Habernaro chillies to the red ones for an extra punch and kicks. Don't let the yellowness fool you, this batch of pickles packs plenty of punch!


Lemongrass, shallots, garlic, red chillies, Habenaro chillies and tumeric powder





Saturday, July 16, 2016

Sambal Brinjal and Okra

I found some okra and brinjal in my local vege store after work Friday, so I decided that I must buy some to cook. It's funny, growing up, I never used to like brinjal. It is also known as aubergine or eggplant in other countries. My mum would used it in curries and stir fries. It was the same feeling of distaste with okra, also known as Lady's fingers in the western world. I thought it was slimy and furry tasting and totally weird me out. Now I liked eating it because it takes me home.

Ingredients for 2 diners


  • 1 large Brinjal 
  • 200 gram of okra
  • 1* piece of roasted shrimp paste (belacan)
  • 6* large shallots
  • 5* cloves of garlic
  • 5* red chillies ( I use Habenaro for extreme heat)
  • salt and sugar to taste
Method:

  1. Grind the chillies, garlic, shrimp paste and shallots to make the spice paste, put aside.
  2. Slice the okra, set aside.
  3. Cut whole Brinjal into 5 cm length pieces and pan fry lightly on each side to brown. Set aside
  4. Stir fry the spice paste in oil in a heated wok. Add in some sugar, allow to melt and watch the paste cooked and changed colour.
  5. Tossed in the okra and cooked brinjal into the wok, stir to mix well with the paste.
  6. Remove and serve with steam rice.





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