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
Ingredient B
125 g Bread flour
40-50 ml water
40-50 ml water
1 tsp salt
1 tsp corn oil
Filling
1 small Prego tomato
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.
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
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
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.
- 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.
- 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.
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
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
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.
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 .
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 .
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