Friday, 29 November 2013

Thai Green Curry

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. Thai green curry recipe is one of the best I've ever made. This spicy Thai-style green curry with tender chicken thigh fillets, eggplant.

I love Thai-food because of the amazing fragrant. Its just delicious to enjoy when its still hot!

Serves 2

1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
750 g skinless, boneless chicken, cut into chunks
6-8 kaffir lime leaves, torn into pieces
400 ml coconut milk
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only

Green curry paste :

2 stalk of lemongrass
4 scallions
3 fresh green chilis
4 cloves of garlic
a thumb sized piece of fresh ginger
a large bunch of fresh cilantro
a small bunch of fresh thai basil
1 tsp coriander seeds
3 tbsp soy sauce
1 tbsp fish sauce

To make your green curry paste :

Peel and roughly chop the garlic and ginger
• Set aside a few sprigs of fresh coriander
• Whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped.
• While whizzing, pour in the soy sauce and fish sauce
• Blend again until you have a smooth paste
• If you don’t have a food processor, chop everything by hand as finely as you can.

prepare your curry :

Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, . Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

Thursday, 28 November 2013

Baby & toddler

I planned to have extra space on my blog. Would love to share ideas and recipes for your baby & toddlers. My son he's 9 months old, he loves food very much but very picky. I was having hard time to prepare his food before as I followed exactly the book from the children clinic, most of it just porridge with spinach or chicken. Abraham never enjoy the meals.

As I surfing for his recipes, I found few sites that helps me to provide better nutrients and delicious food for him. Abraham he has a strong palate. He loves chicken, carrot and apple mixed together. He finds it extermely interesting flavors for him.
I'm going to share delicious recipes that fits perfectly for your little ones. They can enjoy food as we do but without sugar or salt.

I have been making; salmon suprise, chicken apple, alphabets pasta bolognese, avocado banana, peas lamb, tomatoes soup with bread stick, yoghurt kiwi, homemade strawberry jam, berries cereal, banana baked custard..etc..I'll share you all this delicious recipes.

Sunday, 24 November 2013

Meatballs and Pasta

  This is my 3rd recipes from the Jamie's Food Revolution book.

Meatballs are fabulous! They're perfect with homemade tomato sauce and spaghetti. You can have your meatballs with crusty bread too.

Serve 4-6

4 sprigs of fresh rosemary
12 cream or plain crackers
2 heaped teaspoon Dijon mustard
1 pound good quality ground beef
1 heaped tbsp dried oregano
1 large egg
seas salt and black pepper
a small bunch of fresh basil
1 medium onion
2 cloves of garlic
1/2 dried red chili
2 can of diced tomatoes
2 tbsp balsamic vinegar
1 pound dried spaghetti
Parmesan cheese, for grating

Preparing your meatballs :

Finely chopped your rosemary. Smach the cracker

Monday, 18 November 2013

Chocolate Lava Cake

       Hello lovelies,

Check the link below for my latest guest post for Aara from Sweets & Spices :)

Aara requested Chocolate Lava cake, well its an easy dessert to prepare..less time consuming. You can get this recipes from the link below :)

Guest Post Chocolate Lava Cake

Monday, 11 November 2013

Vegetable Jalfrezi

Recently I bought Jamie's food revolution recipe book. I'm a huge fan of him; as he introduce most to us how cooking can so simple and able to enjoy your food and be healthy at the same time. Jamie has been my inspiration in cooking for my family.
My project is to cook all his recipes. Total recipes 346. I already did two of them. So now I got 344 to go ♥♥
Today I cooked this delicious vegetable Jalfrezi (curry). The great thing about this dish is the flavor is slightly sweet and sour. You can experiments with other vegetables.
Serve 8 :
1 medium onion
1 fresh red chili
a thumb sized ginger
2 cloves of garlic
a small bunch of cilantro
2 red bell peppers
2 medium sized potatoes
1/2 pumpkin
3 ripe tomatoes
Vegetable oil
1/2 cup of Jalfrezi paste
2x14 ounce can of diced tomatoes
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper
2 lemons
1 cup natural yogurt

To prepare your curry :

Peel, halve and roughly chopped your onion. Finely slice the chili. Peel and finely slice the ginger and garlic.
Pick the cilantro leaves and chop the stalks. Halve, seed and chop the bell peppers. Cut the potatoes into 4, quarter your tomatoes, carefully halve the pumpkin then scoop out the seeds with a spoon and discard. Slice the pumpkin into wedges size. 

To cook your curry : 

Put a medium casserole-type pan on a medium to high hear and add a couple of oil. Add the onions, chili, ginger, garlic, and cilantro stalk and cook for 10 minutes, until soften and golden. Add the peppers pumpkin, potatoes and jalfrezi paste. Stir well to coat everything with the paste. Add the fresh and canned tomatoes, and the vinegar. Fill the empty can with water, pour into the pan and stir again. Bring to boil, then turn the heat down and simmer for 45 minutes with the lid on.  Check the curry after 30 minutes and, if its still looks too liquid. leave the lid off for the rest of the cooking time.  When the veggies are tender, taste and add salt and pepper. Remember guys, to always seasoned it carefully-and squeeze of lemon juice. 

You can enyoy your curry with fluffy rice, papadom, and natural yogurt.

Thursday, 7 November 2013

Professional Cooking

  Its very important to understand your meats thoroughly in order to cook them well and profitably..I'm very particular when buying my meats..knowing the quality grading, aging and also cooking and handling meats...

  I always love my meat medium rare; juicy and tender plus its easy to eat than well will take ages for me to finish can roast or some like to grilled it..

  Last night, I prepared grilled Lamb Shoulder and  Bruschetta for dinner..monthly, I'll do my menu planner which is easy for me to prepare my food for my family and get my groceries right. I don't like wasting time thinking what to cook..I prefer to plan ahead to make it easier for me to adjust my time and able to spend my time with my little prince..

   This book had taught me a lot in brushing my skills in this cooking world and of course my super mum!..I bought this book during in college when I took the course..knowing how to cook from young is an advantage;

Its nice to serve your meat with side dish..while waiting for your meat to cooked; you can have your appetizer :) but I prefer to eat my meat alone..hehe..My hubs requested bruschetta; its this favourite..

Oh, and I love it without any sauce..why? because the meat is juicy and its always best to eat by itself and enjoy the juice and tender in every bites!

Recipe :

Frozen Lamb Shoulder ( check the grading) 

there's not much of ingredients needed; you need to remain the meat flavor...just seasoned both side of the meat and grilled them to your liking..i love mind abit reddish..its juicy that way..when you grilled it some of the juicy and fat will come out..the juice and fat become yours sauce on top..its delicious..yumm


Sunday, 3 November 2013

Guest Post : Paneer bhurji Swirl Rolls


 Priya Suresh, one of the famous foodblogger, I have to says I adore her cooking..been following her page from time to time. :) This time I personally invite Priya to be my guest for the month. I messaged her a couple days ago.. and asking whether she would love to be apart for the month guest? with an open arms, she accepted the invitation. I may not know Priya that well, but she has been a great in commenting most of my photos :) 

What's Paneer? Some of my Chinese, Malay friends might not know what is it..well, Paneer is actually a type of curd cheese used in Indian, Iranian, and Afghan cooking. Today, I'm going to share with you my 4th guest post. She made Paneer Bhurji Swirl Rolls for the invitation post. Priya not only share a great recipe but she also provide step by step method for all of us, how great?!

For Dough:
3cups All purpose flour
2tsp Active dry yeast
1/4cup Parsley leaves (chopped)
1/2tsp Sugar
1tsp Salt
1/2cup Luke warm water
3tbsp Olive oil

Mix the yeast,sugar and salt in luke warm water and keep aside for 5minutes until the yeast turns foamy.

Take the flour in a large vessel, add gradually the foamy yeast and olive oil, knead everything as smooth and soft dough.

Now add the chopped parsley leaves and knead again for few minutes.

 Arrange the dough in a greased bowl,keep in a warm place for atleast an hour or let the dough gets doubled their volume..

Paneer Bhurji:
2cups Scrambled paneer
1no Onion (big & chopped finely)
1no Tomato (chopped)
1/2cup Bellpepper (chopped)
1tsp Cumin seeds
1tsp Ginger garlic paste
1/4tsp Turmeric powder
2nos Green chillies (chopped)
1/2tsp Garam masala
Chopped coriander leaves

Heat enough oil,lets crack the cumin seeds, add immediately the chopped onions, ginger garlic paste, saute until the onions turns transculent.

Now add the chopped tomatoes,chopped green chillies, chopped bellpeppers,give a quick stir and add the turmeric powder, garam masala powder with salt, saute everything for few seconds.

Finally add the scrambled paneer,put the flame in simmer,cook everything for few minutes (keep stirring continously).

Let it cool completely.

For swirl rolls:
Punch down the dough and roll it as a large rectangle shaped disc.

Now spread the already prepared paneer bhurji evenly over the rolled disc.

Roll from an end to another to for a log shaped dough.

Slice the log as 9-10 equal pieces. Arrange them on a greased square shaped baking mould, with some spaces between them.

Let them sit again for half an hour in a warm place.

Preheat the oven to 350F for few minutes.

Bake the rised swirl rolls in the middle rack for 20-25minutes until the crust turns golden brown.

Let them cool a bit.

Serve warm with a cup of tea.

This is a beautifully made Paneer Bhurji Swirl Rolls...lovin' it. The photos are just amazing and appealing. I hope you'll enjoy this perfect rolls. 

Friday, 1 November 2013

How to make a Killer Strawberry Milk

Its been very busy week, baking, delivering, taking care for my family. All is one..tiring but thank god I'm able to handle all in one. Part of that busy baking; I still have to prepare food for my loved ones.
Last week, my husband started his new job right the centre of KL..going to that area is hectic, we have to wake up early..prepare his breakfast and ironed his attire..and making sure hes not to late too catch the train. Driving in that area is going to drive you insane.
Anyway, I had this delicious Strawberry Milkshake. It was super yum! Kids would definitely love it. Its really easy to make it..doesn't take much of your time.
Ingredients :
2 cup fresh Strawberries, washed
1 tbsp brown sugar
1 tbsp vanilla extract
1 1/2 fresh milk
1 tsp milk powder ( optional )
1. Add the strawberries and sugar into the blender or juicer. Beat for about 3 minutes.
2. Next, pour the milk, vanilla and powder. Mix together for another 5 minutes or until its fluffly and lumpy.
3. Pour into your glasses and add 1 scoop of strawberry ice cream or vanilla. Garnish with slices strawberries...
Simple as that # enjoy lovelies#