CHOCOLATE & MATCH FLAVOR COVERED STRAWBERRIES

Chocolate and Matcha  flavor Covered Strawberries. Love everything about chocolate-covered strawberries especially love how it is so easy home make project with a result that looks fancy awesome. 

 

CHOCOLATE & MATCHA FLAVOR  COVERED STRAWBERRIES

• Ingredient 
• 20-30 Strawberries 
• (Wash and pat allow to fully dried)

• Ingredient A- For Chocolate Dipped
• 150 g Dark Compound Chocolate
• 20 g Butter 

• Ingredient B - For Matcha Dipped
• 150 g White Compound-Coins
• 20 g Butter 
• 1 tbsp Matcha Powder +2 tbsp warm water (To dissolved)

• Direction 
• Combine ingredient A using Bran Marie to melt the perfect chocolate.
• Heat up a saucepan with water, use a large saucepan or bowl place with chocolate on top of the bottom saucepan keep stirring usually it takes one - two minutes melts.
• Once melted and smooth remove from the heat Dish up on a small bowl. 
• Continue do  the same process for Ingredient B-Matcha flavor

• Coating Process
• Line a piece of parchment just nice to place dipped strawberries. 
• Holding the strawberry by the stem, dip strawberries into the dark chocolate, 
• Twist lightly till fully coated, lightly shaking excess chocolate fall back to the bowl.
• Set strawberries on parchment paper.Repeat with the rest of the strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.

ENJOY YUMMILICIOUS 

SAMBAL CHICKEN KAM HEONG

OPOR AYAM ala INDONESIA

Opor Ayam ala Indonesia  is one of Indonesian's favorite dish and mandatory dish to many especially during celebration. The ingredient are very easy and simple yet ..but some how the aromatic from the combine herbs with spices when pounded together bring out the aromatic thus when added with  Chicken and makes aromatic and tasty flavor. 

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OPOR AYAM ALA INDONESIA 

Ingredient A
3 pieces Upper Chicken thigh
 (remove bones and slices into 3 slices each upper thigh or as per own desire size.)

6 shallots 
4 cloves garlic
3 -4 kaffir leaves
2 pieces crush lemongrass stalk
1/4 piece of ring gula melaka
250 ml coconut milk 
4 tbsp Cooking oil  

Ingredient B: Pounded Spices 
1  tbsp coriander powder
3 cm turmeric 
3 cm cinnamon stick 
3 star Anise
2 bunga lawang 
1 cm galangal 
1 candlenut
1  cm ginger 

Seasoning
Salt, chicken stock granules as per taste

Direction 
Heat up cooking oil in a wok, saute shallots and garlic until lightly brown and fragrant . 
Add ingredient B continue saute until fragrant in aroma.
Add in kaffir leaves, lemongrass and gula melaka .
Keep on frying until fragrant and aromatic add in chicken
Add in coconut milk, seasoning as per taste.
Allow chicken to simmer until tender .
Dish up and serve

FRIED LADIES FINGER WITH DRIED PRAWNS SAMBAL BELACAN

CHICKEN PARSLEY WITH BLACK SWEET VINEGAR

Chicken parsley in black sweet vinegar the perfect balance of sweet, sour and aroma especially from black sweet vinegar, parsley and ginger, making  this dish simply irresistible taste with such a great tasty flavorful gravy .

HOMEMADE PIZZA - yum yum pizza

 

PIZZA

Ingredient A

1 tsp dry yeast

1 tsp sugar

50 ml warm luke water

Ingredient B

125 g Bread flour
40-50 ml water 

1 tsp salt

1 tsp corn oil

Filling
1 small Prego tomato 

2 pcs ayamas sausages

sufficient  mozzarella cheese 

1/2 can Ayam brand Pineapple

Notes:

You may change or add preference topping

If you find the dough too --dry add a tablespoon of water 

If you find the dough too damp wet -- sprinkle some bread flour

Direction 

Mixed ingredient A  in a small cup and set aside to rest for 10 minutes 

This method is to allow the yeast to rise  to check if the yeast is an active yeast or not.

After 10 minutes you will notice the yeast double ,stir and combine with Ingredient B

Knead until smooth and allow the dough to rest for another  20 minutes. 

After 20 minutes, you will notice the dough double gets softer, knead them further until smooth. 

Roll the dough in to a round shape and place the dough on an aluminium plate.

Using a fork prick the dough light to remove air pockets.
Pre heat oven 170 c- 15 minutes.

Spreading fillings topping on the dough in circulation motion 

Starting from tomato puree, cheese, sausages, pineapple and lastly some cheese again. 

Place the Pizza into the oven for another 15-20 minutes till lightly brown .

Sharing image for your reference.

NYONYA KUIH BANGKIT

Nyonya Kuih Bangkit - A traditional coconut cream cookies that's sought after for its melt-in-the-mouth texture and distinctive coconut fragrance. Making Kuih bangkit can be frustrating to some with unsatisfactory results unless you're a veteran baker doing this old school cookie. For today's bake, I'm using just one recipe with options of moulding, stamping or cutting out the cookies in various designs as shown in the photo.

RECIPE ADAPTED BY: BULL BULL
https://www.facebook.com/search/top/?q=Bull%20Bull%20kuih%20bangkit&epa=SEARCH_BOX

LIGHT FRUIT CAKE WITH LIQOUR

RECIPE BY BULL BULL
https://www.facebook.com/groups/894253610603554/search/?query=bull%20bull%20&epa=SEARCH_BOX

BB SAMBAL ROASTED CHICKEN

               

Recipe Adapter from : Bull Bullhttps://www.facebook.com/photo.php?fbid=475672013234808&set=a.154306935371319&type=3&theater

                

THOSAI

Thosai a healthy traditional popular food in Malaysia. Some named them Indian pancake is easily available in mamak/Indian restaurant or hawker stall. Thosai is eaten anytime, all time during  morning breakfast, lunch or dinner and they are rich in protein and carbohydrates. They have a perfect carbs for energy yet gentle on the tummy. 
Well Thosai seems to be one of my childhood up til now mostly during breakfast. Mum buys and it came with either with chicken/fish or dhall curry choices and often coconut chutney's is my favourite choice.
Today I have the opporturnity and proud to have make my own Thosai after learning from a very dear friend  of mine Queen Rani. She is so kind to share all the tips to make my Thosai a success. 
Thank you and thumbs up for this wonderful recipe.

Recipe Adapted from: QUEEN RANI'S KITCHEN

THOSAI

• Ingredient 
• 300 g Rice 
• 150 g Urul Dhall
• 1 tsp fenugreek 
• 100 g cooked rice
• 2 tsp salt
• Sufficient water as needed

Method
Soaking process

• Wash rice and Urul dhall separately until clear water.
• Add  1/2 tsp fenugreek to Urul dhall.
• Soak both  rice and urul dhall separately and set aside to soak  for 8 hours. 

Blending process

• When you are ready to blend Urul Dhall add some water until it reaches  1 cm above the Urul Dhall  and cooked rice then start blending until you reach smooth paste.
• Blend rice in the blender add some water until it reaches 1 cm above the rice  until smooth paste. You may find blending rice is abit long vs urul dhall cos rice are still grainy and take a longer time to blend vs Urul dhall.

Fermentation process

• Combine Urul Dhall and rice flour together till you get a smooth thick paste texture. Set aside for fermentation for at least 8 hours. The batter ferment best  when left on the countertop.
• The correct batter after fermentation should be not too watery nor too thicked and the consistency  should feels like more or less  pancake batter to be exact. The batter may smell a little sourish fermented smell, nevertheless it may  reduce during cooking. 
•  Add in 2 tsp of salt stir until well combine and we are ready to cook.

Cooking process
In a medium heat non stick pan brush sufficient oil & pour batter in the center.
Following in circular motion slowly swirl the batter into bigger round shape starting from the center point of the pan to evenly spread.
Pour a few drops oil on the thosai  around the edges.
Cook for a couple of minutes till the bottom is evenly brown but not burn, 
Remove thosai and  immediately.
Continuing finished making more thosai.
I loved my thosai to be eaten when warm.

Enjoy your Thosai.

Note:
Refrigerate the batter if not in use or if you plan to cook the balance tomorrow
Remove from the fridge and let it rest at room temperature before cooking. 
Overcook Thosai can become dense and hard.

Soak rice and urul dhall at 1pm.

At 7 pm blend it, combine both and set aside to ferment.

At 7-8 am you may start to prepare Thosai. 

CHAR SIEW PORK PUFF

Char Siew Puff has always been one of my to do list and today I finally got to feel the making Char Siew puff. Call it a real work to do with preparing the  Char Siew and then pastry whereby the process is always challenging yet it is truely rewarding with all effort being put into. The pastry is flaky and rich in buttery flavour. This will be one of an outstanding pastry when having events or gathering.. Yummy yummy.

SPICY CRISPY FRIED EGGS

Spicy Crispy Fried Eggs

Ingredient
2 eggs
1 medium size onion...cubed
1 tbsp wet chilli paste
1tsp chilli sauce
1tsp tomato sauce
1-2 tsp sugar

Direction

Heat up wok with more oil (this will make the fried egg crispy), break in the egg n fry one at a time.Dish up n place on a serving plate.

Using the remaining oil, saute the cubed onion till soft n the wet chilli paste till fragrant.

Add in the chilli n tomato sauces, then the sugar + 1 tbsp water. Stir well n pour over the fried eggs

Ready to serve on a hot plate of rice.  Yummy makan time.

SLICED PORK BELLY IN SWEET HOT & SOUR SAUCE

HONEY POPCORNS

REMPEYEK

CRISPY  REMPEYEK WITH PEANUTS & SESAME SEED

Ingredient  A
85 g Rice flour 
40 g Corn flour 
1 egg 
175 ml Kara Coconut cream (25 g Kara coconut cream powder form  + 175 ml water) 
1 tsp cooking oil 

Seasoning 
1 tsp chicken stock granules
3/4 tsp salt ( according to own preference + or -)

Ingredient B to be pounded 
1 tsp fennel seed           (Toast dry in wok till fragrant then only pound)
1/2 tsp cumin seed      (Toast dry in wok till fragrant then only pound)
3 garlic 

Others. 
Sufficient Neptune Cooking oil for frying

Ingredient for Topping 
150 g Toasted Peanut (Baked in Oven 160 c for 20 minutes.. or evenly brown.)
100 g Anchovies 
100 g Sesame seed.

Method. 
1) Combine Ingredient A,B & seasoning in a mixing bowl to make batter till well mixed.
Set aside for 20 minutes to rest before deep frying in a wok this will allow the batter to incorporate evenly especially with the oil.

2) Heat up sufficient oil in a wok and dip the ladle to heat up for a few seconds  before layering the batter.

3) Fill the ladle with batter and swirling it round then remove excess batter as this may thicken the batter, What  we are looking for is a slim crispy batter. Too thick will not make it crispy.

3)Top up  generously some toasted peanuts, anchovies and sprinkle some sesame seed. 
This is the part I loved most.. putting fillings as per own desire. 

4) Dip the ladle in the oil slowly. Wait for a few second..lightly and gently shake to loosen  from the ladle. Once loosen, flip and turn till both sides golden brown.
Drain on a paper towel. Do the same for the subsequent batter until all batter is used up and that's it. 

Notes:
1) Cooking oil should not be very hot it  just medium to hot will be enough otherwise the batter will burn fast. 
2) Yields estimate 25 -30pcs
3) The amount of topping is up to individual .

DRY MUTTON CURRY KAPITAN