Monday, April 20, 2015

Nasi Lemak Coconut Rice with Ayam Percik

Another backlog that I had shelved it for more than 6 months lol. How nice if there are 36 hours a day instead of 24....
Ayam Percik
Recipe adapted from Jessie's Cooking Moment and 厨苑食谱 

8 Chicken Maryland 

5 stalks lemongrass, white part only, chopped
80g red shallots, chopped
4 cloves garlic
40g fresh turmeric, skinned & chopped
40g ginger, skinned & chopped
1 1/2 tbsp tamarind + 5 tbsp water, 
10 red chili (I used 3 only as I am serving both of children)
120g coconut milk
3 tbsp olive oil
1 tbsp salt
1 1/2 tbsp brown sugar
1 tsp fish sauce

1. Soak tamarind pulp with water for 10 minutes. Rub the tamarind pulp to wash the seeds clean. Strain the tamarind water and discard the remnants. Save the tamarind water.
2. Blend marinade in a stick blender.
3. Prick chicken slightly with a sharp skewer. Rub through the marinade on the chicken. Refrigerate for at least 2 hours or overnight. If there is extra marinade, refrigerate it in a separate bowl.
4. Display the chicken on the wire rack and bake in preheated oven at 200C for about 1 hr or until cooked through. Start the chicken on skin face down and end with skin face up, this will yield a crispier skin, turn the chicken every 15 mins. 

1. Cover the chicken with aluminium foil whenever necessary.
2. I didn’t use all the marinade on the chicken.  I kept some aside & brush more on top of the chicken during the process of cooking. For the balance, I added in 2 blended chili and stir fry with a bit of oil to become chili paste, like May had mentioned, this is so yummy to eat with the rice.

Nasi Lamak Coconut Rice

Recipe adapted from my mum with some modification since she used estimation.

Ingredients : for 5 adults and 2 children
3.5 cups rice
350 ml coconut milk
270 ml pandan water (I used the thin layer from my homemade pandan essence that left over from pandan chiffon cake)
5 pandan (screwpine) leaves ,tie in knot
2 thin slices ginger
1 tsp salt - can add more

Method :
1. Wash the rice and put in the electric rice cooker together with pandan leaves, coconut milk, pandan water, salt and ginger and soak for 15 - 30 mins. (I read from somewhere that this way will make the rice more fluffy)
2. Cook the rice.

For the rice, although is a bit hard which need to add more liquid next time, everyone given a big thumb up, said that they can smell the coconut fragrance once they lifted up the rice cooker cover. My husband thinks that the coconut taste still can be enhanced further. But he did comment that my nasi lemak taste is better than my mil's one heeheehee...

For the chicken, this is truely finger licking delicious dish, everyone love it so much including dear daughter, even dear son finished the whole chicken :D. The chili samal that I fried from the balance marinated sauce also delicious, I can eat it just with plain nasi lemak. This is a definite keeper!

 This post is linked to the event Little Thumbs Up : April 2015 Event: Chicken

Wednesday, April 15, 2015

Baked Satay Chicken Drumsticks

Having headache, just took panadol and not quite in mood to work now. Thus decided to eat a little snake to do my favourite blogging to recharge a bit before going back to work, since boss is not in heeheehee...

This dish was done sometimes last year, not chance to post so just nice to Little Thumbs Up event.

Recipe from here with some modification

Ingredients :
10 big drumsticks
1 tsp tumeric powder
1 tsp curry powder
1 tsp coriander powder
 1/2 tsp cumin powder
5 tbsp sugar (I reduced to 2.5 tbsp but next time will increase to may be 3.5 - 4 tbsp)
1 tsp salt
1 tbsp sesame oil

Method :
1. Marinade the drumsticks with all ingredients at once. (I used fork to poke all over the drumsticks then leave to marinate for overnight, I marinated on Sat morning and cooked on Sun night).
2. Preheat frying pan with a tablespoon of cooking oil. (I omitted this step and bake it straight instead)
3. Simmer drum stick over medium low heat until golden brown.
4. Bake the drumsticks in the oven for 35-40 mins at 200 degree and and serve hot. (I flipped the drumsticks every 15 mins)

The chicken drumstick is so flavourful, juicy and tender, dear husband said even the bone is tasty.

 This post is linked to the event Little Thumbs Up : April 2015 Event: Chicken

Monday, April 13, 2015

Steamed Almond Chocolate Cake 蒸杏仁巧克力蛋糕

I wanted to make a cake for dear sis but since I do not have an oven now, I decided to make her the steamed moist chocolate cake which I think is the best steamed cake. As I want to give Best Recipes For Everyone a support, I decided to add in some ground almond.

For Cake :
Ingredients :
180g butter 
180g caster sugar
200g full cream evaporated milk
2 eggs, slightly beaten with fork
80g plain flour
20g ground almond
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp of rum 

Methods :
1. Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sift the flour, ground almond, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the batter for brownie)
4. Heat up the steamer.
5. Lined and greased a 8" round baking pan.
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminum foil.
7. Cover the steamer and steam over medium heat for 45 mins. 
8. Cool the cake in pan before turning out for further decoration. 

For Frosting :
150g chocolate, chopped into small pieces
50g milk

Method :
1. Double boil the chocolate and milk until chocolate is melt.
2. Pour onto the cake and chill the cake.

* This amount of chocolate ganache is not sufficient to coat the whole cake, you need to increase the amount of chocolate if you want to frost the entire cake.

The cake is chocolatey delicious, everyone who tasted the cake given thumb up!

  Best Recipes for Everyone ~ April 2015

Event Theme: Fun With Almond

organized by Fion of XuanHom’s Mom and co-hosted by Mui MUi - My Little Favourite DIY

Monday, April 6, 2015

Butter Cake with Roasted Honey Almond Crust 蜜糖杏仁片牛油蛋糕

My oven has spoilt for nearly a month but I have no time to shop for one. When Fion asked me to join in the bake and post together event, I agreed. Although I dun have an oven now but my buddy which is neighbour of my mum, sure will welcome me to go her place to bake. 

I decided to bake this 糖杏仁片牛油蛋糕 from Karen's Kitchen which I had bookmarked for quite sometimes. I was so blur that I forgot to bring the bag of ingredients there, luckily my buddy's house has almost everything I need, except cake flour which she forgot to stock up. Thus I decided for the butter cake, I used my all time favourite which using self raising flour.

Recipe for butter from here and roasted honey almond crust from Karen's Kitchen.

Ingredient : (for 8" x 3.5" x 3"cake pan)

100g sliced almond
50g honey
30g butter

Method :

1. Double boil the butter and honey until butter is melt.

2. Remove the honey mixture from heat and add in the almond slices and mix well, ensure that all the almond slices are well coated with honey mixture. Set aside.

Butter Cake
115g salted butter (soften, cool at 18-20C, not glossy)
100g eggs, no shell (2 large eggs)
25g + 65g sugar
100gm self raising flour, sifted
30ml milk
1 tsp vanilla extract

Method :
1. Preheat oven at 180C. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 25g sugar and and beat until stiff. Set aside.
3. Cream butter and 65g sugar until pale and fluffy. Add in vanilla extract and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level. Bake for  about 20 mins.

7. Remove cake from oven and top with the honey almond crust mixture evenly over the cake and return the cake to the oven and bake until the almond are roasted to golden brown, about 8- 10 mins.

My method :
As I dun have an oven and I forgot to bring the almond slices to my buddy's house so I made the almond crust at home using toaster. I baked the cake for about 30 mins until skewer came out clean then I brought the cake home. I baked the almond mixture in the toaster for about 8-10 mins until the almond became golden brown, then scoop the roasted honey almond and spread on the top of the butter cake.

The cake is fine, soft, moist and fluffy, with the crunchy honey almond, it tasted super delicious. I let dear husband tasted a mouth, he asked for one whole slice and got my helper to make a cup of coffee to go with it. He kept praising the cake, he love the honey almond crust pair with the flavorful butter cake and rated 9.5/10. I am so regretted why I only baked a small cake lol. Definitely a keeper!

  Best Recipes for Everyone ~ April 2015

Event Theme: Fun With Almond

organized by Fion of XuanHom’s Mom and co-hosted by Mui MUi - My Little Favourite DIY


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