Fröhliches Weihnachten
Buon Natale
Feliz Navidad
Joyeux Noël
Natal feliz
Lystig Jul

Merry Christmas & a Happy New Year!!!!

Dear all,

I apologise for not been posting anything in this lonely blog. Been really bz with lots of work and of course my little precious at home has been keeping me occupied with her tantrums and the list goes on.
Anyways it's the fasting month and Hari Raya is just around the corner. How time flies so darn fast. For those who don't know what Hari Raya is..well to simplify it, it is where the muslims celebrate after a month of fun fasting moments.

Lots of food will be served and of course that is the most non crucial time to....watch your weight. Well, I do watch my food, just by looking at it and by the time you know it, it is in my tummy.

This year, I will be preparing some desserts as well as some other "heavy duty" food to digest but delicious local festive foods. My list:

1) Chicken Satey


NGREDIENTS
1 1/2 kg chicken - deboned and cut into bite size pieces
1/2 tsp cinnamon powder
10 shallots - diced
1 stalk serai (lemon grass)
2 tsp cooking oil
bamboo skewers (thick, soak skewers in water overnight - prevents sticks from burning)
1 tsp cumin seeds
1 tsp coriander seeds
1 inch piece turmeric
2 tsp roasted peanuts
1 tsp sugar
1/2 tsp salt
300 gm roasted peanuts - pounded
1 inch piece lengkuas (galangal)
2 stalks serai
1 inch piece ginger
1 large onion - sliced
3 tsp ground chillies
1/2 cup tamarind juice
Salt and sugar to taste

To prepare Satay:
Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
thread 5 pieces of chicken on each skewer and place on grill
Brush chicken occassionally with oil until cooked and tender
Serve hot with peanut sauce, cucumber and onion slices

To prepare peanut sauce:
Fry onion silces till fragrant
Add ground ingredients, ground chillies and tarmarind juice
Stir well
Add salt and sugar
Add peanuts and stir constantly until sauce is thick





2) Beef Rendang


INGREDIENTS
1 1b/ 500g beef (cleaned & cut into cubes)
salt & pepper to taste
1 1/2pt/ 900ml thick santan (coconut milk)
1 stalk lemon grass (crushed)
1 turmeric leaf (shredded)

GROUND INGREDIENTS
12 red chillies
1 in/ 2.5cm piece galangal (lengkuas)
5 cloves garlic
15 - 20 shallots
1 in/ 2.5cm piece ginger
1/2 in/ 1.3cm piece tumeric
2 tsp salt


To prepare:
Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
In a pan, mix together the santan (coconut milk) and ground ingredients.
Place over medium heat and stirl slowly to the boil.
Add meat and continue boiling for 10 minutes.
Put in the lemon grass, turmeric leaf and seasoning to taste.
Reduce heat to low.
Simmer till meat is done and dark brown in colour.
When the gravy becomes oily in texture, remove from flame.
Discard lemon grass and turmeric leaf.





3) AYAM PERCIK - BBQ Chicken the Malaysian Style
Ingredients :
1.5 kg
100 ml
300 ml
50g

Spices
6
3 cloves
2cm
1 stalk
3 teaspoons
1 teaspoon

Seasoning
2 teaspoons
1/2 teaspoon
1/2 teaspoon
chicken, cut into 6 pieces
Water
Thick coconut milk
Tamarind paste


Shallots
Garlic
Ginger piece
Lemon grass
Chili paste
Cinnamon powder


Salt or to taste
Pepper
Ground black pepper

To prepare:
Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
Combine and ground the spice ingredients. Then add the tamarind juice and thick coconut milk.
Put the chicken pieces in a large mixing bowl.
Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning.
Mix well until the chicken is coated with the marinade.
Keep in the refrigerator for several hours or preferable overnight.
Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.

4) ROTI JALA - Malaysian Crepes

INGREDIENTS :
2 cups all-purpose flour [preferably unbleached]
2 eggs, lightly beaten
2 cups coconut milk
1 cup water
½ tsp salt
½ tsp turmeric powder
cooking oil to grease pan

A Roti Jala cup-like mould [made out of metal or plastic], can be found sold in some Southeast Asian marts. You can easily make one out a tin can!

To make your own Roti Jala mould/cup :
1 empty tin can, [E.g. a 12oz can of corn]
Using a hammer and a 0.2 inch nail, make 5 or 6 holes [evenly spaced on the bottom of the can]
Hammer out any sharp edges

To Prepare :
In a bowl, lightly whisk coconut milk, eggs, water, salt and turmeric powder
Sift all-purpose flour into a mixing bowl
Stir in the coconut-egg mixture gradually and mix, until a thin 'crepe-like batter' is achieved
Strain the batter through a fine sieve
On med-low heat, grease and heat a griddle or a medium sized non-stick pan
Put a ladleful of batter into a Roti Jala mould/cup and in a circular motion, form a thin lacy pattern in the pan [about 8 inch in diameter]
Cook until set, turn over onto a plate [There is no need to cook the other side, much like a regular crepe]
Fold each crepe into quarters, staking them up as you go
As you make the crepes, grease the pan ever so often [Add a little water to the batter if it becomes too thick to maintain a crepe-like batter]

FYI : Roti Jala, an alternative to rice, is an excellent accompaniment to rich gravy dishes:-
Chicken Curry, Beef Korma

For me, I love to eat it with Beef Rendang..yummylicious

Desserts:

My favourite

5) Pineapple Jam Tarts

INGREDIENTS for Pineapple Jam :
2 cups fresh pineapple, peeled, cored & shredded [or canned pineapples]
1½ cups fine sugar
2 inch cinnamon stick
1 star anise
2 cloves
1 tbsp lime juice
1 egg, beaten

INGREDIENTS for Pastry :
1 cup all-purpose flour
1 cup self-rising flour
2 tbsp cold water
10 tbsp butter
1 egg, beaten
½ salt

To Prepare Pineapple Jam :
In a saucepan, add shredded pineapple, sugar, cinnamon stick, star anise, cloves and lime juice
Bring to a boil then reduce heat to a simmer, stirring frequently for about 30 mins, or until it thickens to a jam consistency
Remove from heat and allow to cool
To Prepare Pastry :
In a large bowl sieve together all-purpose flour, self-rising flour and salt
Using your fingers, rub butter into the sifted flour until it resembles coarse crumbs
Make a well in the center of the dough mixture and add the beaten egg and water
Gently bind the ingredients together -do not knead too much
Shape dough into a ball, wrap in plastic and refrigerate for at least 4 hrs or overnight
On a lightly floured working surface, roll out the dough to a 1/4 inch thickness

Using a 2 inch fluted cutter, cut 24 rounds and place on a lightly greased baking sheet
Put a spoonful of pineapple jam in the center of each round. Pinch a neat frill around the edges. Cut 2 thin strips of pastry and cross over the jam
Brush the tops of the pastry with the beaten egg
In a preheated 400 F oven bake to a light golden brown, about 20 to 25 mins
Allow to cool on baking sheet for 5 mins before removing to a wire rack to cool completely
To retain freshness, store in an airtight container

What do you like to eat or cook during your festive season?
Thats about it. I'll be back with a few extra kg's or pounds..hehe..;)

What I'm listening today:

Michelle Branch - Goodbye To You

Of all the things I believe inI just want to get it over withtears from behind my eyes

but I do not cry

Counting the days that past me by

I've been searching deep down in my soul

Words that I'm hearing are starting to get old

Looks like I'm starting all over againThe last three years were just pretend and

I say Goodbye to you

Goodbye to everything I thought I knew

You were the one I love

The one thing that I tried to hold on to

I still get lost in your eyes

And it seems like I can't live a day without you

Closing my eyes till you chase my thoughts away

To a place where I am blinded by the light but it's not right

Goodbye to you

Goodbye to everything I thought I knew

You were the one I loved

The one thing that I tried to hold on to

Ohhh yeah It hurts to want everything & nothing at the same time

I want whats yours and I want whats mine

I want you but I'm not giving in this time

Goodbye to you

Goodbye to everything I thought I knew

You were the one I lovedThe one thing that I tried to hold on to

The one thing that I tried to hold on to

Goodbye to you

Goodbye to everything I thought I knew

You were the one I loved The one thing that I tried to hold on to

We the stars fall and I lie awake

Your my shooting star

Trouble (Taken from "Parachutes") COLDPLAY
O no, I see,
I spun a web, it's tangled up with me,
And I lost my head,
The thought of all the stupid things I said,
O no what's this?
A spider web, and I'm caught in the middle,
I turned to run,
The thought of all the stupid things I've done,

I never meant to cause you trouble,
And I never meant to do you wrong,
And I, well if I ever caused you trouble,
O no, I never meant to do you harm.

O no I see,
A spider web and it's me in the middle,
So I twist and turn,
Here I am in love in a bubble,

Singing, I never meant to cause you trouble,
I never meant to do you wrong,
And I, well if I ever caused you trouble,
Although I never meant to do you harm.

They spun a web for me,
They spun a web for me,
They spun a web for me.

Now.
.My mood: sleepy and dead to the bone LAZY!.
My music: Coldplay – Trouble – just luv sappy sad songs now
My taste: craving for Cheese
My hair: Golden brown & all messed up..havent been to the saloon like since the stone ages
My clothes: I wear what I feel like wearing, since today is my lazy day, I’m wearing my dry cleaning suit
My annoyance: My weight..hey, it’s a big deal for us women!
My parfume : Channel ALLURE
I should be doing: WORK!
Whats for lunch today: I havent decided what to eat.
My wallpaper: A beautiful view of the beach..before that it was Johnny Depp

Do I….
Smoke?: I used to try em out but I’d rather buy shoes than ciggiesDo drugs?: not gonna sign my death wish with this
Like taking out the garbage: yes of course..i can be a clean freak sometimes
Drink: Ohh..yesss…I love fruit slushes,smoothies,all kinds of fruit shakes
Love dancing: Oh yessss….i love dancing..its my passion


What do I like best:

My clothes: my collection of clothes makes me feel..beautiful
My shoes: they make me feel confident (& taller for that matter..heheh)
My books: I can sink in all the pile of books that I have now
My car: that’s where I stuff all my belongings
My handbag: I can surprise myself to find whats in there
My PDA: my best friend that connects me to my love ones
My bed: Comfy…hmmm…zzzzzzzz
My Tefal: I bought it with my own sweat and I’m appreciating it everytime I use it
Godiva chocolate: It’s to die for man!!!!
Spa massage: I need it so badly!!!
Shopping: It’s therapeutic ..a remedy for all types of diseases ..hehe..at least for me


My wish list:
EOS 350D
A holiday – island getaway
To be bloody rich so that I can bring my family and friends for a wonderful trip
A bigger and a beautiful Italian inspired kitchen – the kitchen is my sanctuary
Le Mer crème – hey they really work marvelously..I’ve tried it
To get my diving licence
Another COACH bag (I just can’t get enuf of it)

Pay day is just around the corner and I will spent it on:

BILLS!!!BILLS!!!
I’m back to work now..;(

I’m going BANANAS……

I remember the first day I step foot on the land of the Americas, I heard my favourite song played on the radio. ‘Long December’ by Counting Crows was the song. Have you ever had that feeling where some songs just makes you miss a place, reminds you of how the season smells, etc? I know it’s a sad song but it makes me happy and just wanna fly back to those moments in time.
I want to share another recipe that I often make when I was studying in the States – not that often make but when I did parties and such..it’s called Grilled Bananas with Custard. Well, it’s actually my mums’ recipe.

Ingredients
A) For the bananas
Whole bunch of bananas – ripe
Some castor sugar
Some veggie oil for frying – 2 tblsp maybe – depending on how many bananas yu fry

B) For the Custard:
2 cups of Birds Custard Powder
4-5 cups of water
1 cup of evaporated milk
1/2 cup of sugar (depending on how sweet you want it to be..;)..)

C) Custard Sauce:
4 Cups of evaporated milk
1 ½ cups of castor sugar
½ tspn vanilla essence
1 ½ tblsp Birds custard powder

Method:
Peel off the banana skin, slice em into half . Fry em on each sides until golden brown. Once all the bananas are on the plate, drizzle em with the castor sugar. Let it cool (sometimes I eat em ward with the custard..)
Mix all the ingredients together in a pot. Stir occasionally until thickens. When it thickens, switch off the stove and put the mixture in dessert cups. Let it cool.
Stir all the ingredients in until the mixture is half thickens.
When the sauce is ready, arrange the sliced bananas in the cups and pour in some of the sauce. Voila! Ready for consumption!..I mean you can eat the dessert. For me, I like if the custard and custard sauce is cool and I eat it with warm/hot bananas. Yummyy! If you’re lazy to make the sauce, try adding vanilla ice cream. I haven’t tried any other fruits yet, but I know that there are creative chefs out there who are willing to explore with other varieties of fruits etc..

Hmmm..now I’m beginning to wonder, what does ‘ A long December’ has got to do with the dessert??.. Well think of it this way, when it’s December – raining (the monsoon here) or snowing, just enjoy the dessert while looking out the window. That’s what I did..ehhe..(You don’t have to wait till December to make this dessert). Btw, my thousand apologies, can’t download the picture coz my scanner is partially damaged (I’ve got Midas touch when it comes to computer stuff..hahaha). Use your imagination…Be wild and creative..hehe

Can yu actually see the photo here?