Chilli Coconut Fish ( Ikan Bali)

Fish is my favourite seafood after crabs. Snapper  This dish is a really spicy dish. However if you can take spicy that well, i suggest to  use half of the chilli only. This chilli can be served with Fish, Grilled Chicken, Prawns, Squids or eggs. You can store this chilli in a container and freeze it and use it for later.

Chilli Coconut Sauce

Ingredient:

2 Stalks of Lemon Grass

300 gr Chilli

3 candlenuts

5 cm ginger

1 Onion

4 Cloves of garlic

3 pieces Tamarind Skin (Asam Kulit)

1 can of coconut cream which about 425ml

2 tea spoon Salt

6 table spoon of Oil.

Method:

1. Blend lemongrass, chilli, candlenuts, ginger,onion and garlic until smooth.

2. Heat Pan with 6 table spoon of oil and add in the blended chilli, asam kulit.

3. Cook until fragrance for about 3 minutes then add in the coconut cream

4. Cook in medium low heat for about 15- 20 minutes. Stir it constantly.

5. Add in the salt and cook until the chilli become thick then turn off the heat.

Chilli Coconut Fish ( Ikan Bali)

Ingredients :

Oil for Frying

1 Snapper Fish
1/2 teaspoon of salt
1/2 teaspoon of pepper
Method :

1. Heat a wok with lots of oil. Rub salt and pepper all over the snapper. Put in the fish when the oil is hot.

2. Fry the fish until brownish colour.

3. Transfer the fish to paper towel plate. Pat dry the fried fish using paper towel.

4. Then transfer to serving plate then pour the chilli on top of the fish.

Crispy Noodle with Egg flour gravy ( Yee Mien)

This crispy noodle with egg flour gravy can be found in any Malaysia/ Singapore Hawker Center. It's called Yee Mien ( 伊麵) in Chinese. This noodle is a really easy noodle to do. You just need to cook the egg flour gravy sauce and pour on top of the noodle and it is ready to serve. You can put any meat , seafood or vegetables that you like. In this case i have use fishcakes, pork ball and sliced pork meat for the main ingredient and some vegetables.

Crispy Noodle with Egg flour gravy
Serves 5

Ingredients :

1 pack of Yee Mien which you can find in any oriental shop
1 pack of fish cakes, sliced
1/2 cup of pork balls, sliced
100 gr sliced pork meat and marinate with 1/4 tea spoon salt and pepper for 30 minutes.
1 cup of brocolli
2 stalks of Baby Bok Choy cut into half stems
2 Eggs
4 table spoon of Corn flour & 50 ml water
1 tea spoon of sugar
2 tea spoon of salt
1 tea spoon of pepper
1 table spoon of oyster sauce
2 table spoon of fish sauce, optional
1 litre of chicken stock
500 ml water
6 Tablespoon of Sesame oil


Method :

1. Steam brocolli and Baby bok choy on steamer until half cook.
2. In  wok pour chicken stock, water cook until boil.
3. Add in pork meat onto it and cook for 4 minutes before add in the fish cakes and pork balls.
4. Add sugar, fish sauce, salt, pepper and oyster sauce in the pan.
5. Add broccoli and Baby bok coy and cook for another 1 -2 minute.
6. Add the egg onto it and slowly stir it few times.
7. In a clean bowl, add corn flour with 50ml water stir until well mixed.
8. Add in the corn flour mixture on to the wok and make sure you stir the wok.
9. Stir for another 1 minutes before add some sesame oil and turn off the heat.
10. Stir well before pour the gravy on top of the noodle.

Choi Pan ( Chai Pao / Chai Kueh )

This Chai Kueh is a snack that i always love and will never get bored to eat for afternoon snacks. There are so many version of Chai Kueh around. This is the one that i always have in my hometown. Chai Kueh is a vegetable dumpling which cook with dried shrimp or you can omit dried shrimp for vegetarian dumpling. In Jakarta, the filling of the Chai Kueh will only be jicama only stir fried with garlic. However in my home town, Malaysia and Singapore, they normally put jicama, carrots and string beans.

Chai Kueh 

Filling Ingredients :

1 yam bean ( Jicama)  medium size, grated ( make sure that you grated thicker)
2 Carrots medium size, grated ( make sure that you grated thicker)
250 gr String Beans, sliced thin diagonally
6 Teaspoon grinded dried shrimp
2 teaspoon Salt
1 table spoon Sugar
2 teaspoon Pepper
5 cloves garlic
3 table spoon corn oil

Method:

1. Heat a wok, pour in oil when the wok is hot enough.
2. Stir in garlic until fragrance then add dried shrimp and string beans for few minutes.
3. Add carrot and stir for another 1 minute before add the jicama.
4. Add salt, sugar and pepper and stir for another minute before turn off the heat.
5. Strain the vegetables to make sure there is no more liquid.
6. Let it cool aside

Dumpling Skin

Ingredients:

1 Kg Sweet Potato
375 gr Tapioca Flour

Method:

1. Steamed the sweet potato until cooked through.
2. Let the sweet potato cool until look warm before mashed it.
3. Add the tapioca flour until well mixed.

Chilli Sauce

Ingredients:

8 Small Red Chilli
3 cloves garlic
2 table spoon of Fish sauce
3 table spoon of sugar
2 table spoon of  white vinegar
1/2 cup of water

 Method :

1. Steamed chilli and garlic for 5 minutes
2. blend all ingredients.


Assembly for Chai Kueh :

1. Grease your hand with a bit of oil.
2. Grease the steamer tray with oil.
3. Roll out the skin pastry into a circle with about 8 cm diameter.
4. Add 1 table spoon of the filling onto the pastry and fold it.
5. Steam for 10 minutes.
6. Transfer to a greased plate to let it cool and serve it with the chilli sauce.

Durian Pancakes

Durian is the fruit you either hate it or love it. People whose hate it will only have one reason to hate it which will be the smell. Durian has really unique strong smell where the smell will go all over your house when you eat it. However in Asian countries, majority of them loves it. I am among those people who are the fans of Durian. I had this pancakes on the Indonesian Restaurant last week and i fall in love with it and i try to find the recipe in the internet and make my own Durian pancakes. This is an easy pancakes to do. I am using frozen Durian where you can find it in Frozen Section in Oriental Shop. Or if you don't like Durian, you can use other fruits like Banana or Mango.

Durian Pancakes

Crepe Ingredients :
( Adapted from Nibble Dish )

200gr Plain Flour
3 Eggs
3 table spoon Sugar
1 tea spoon salt
400 ml milk
70 gr butter, melted
3/4 teaspoon Vanilla Essence

Method:

1. Mix all Ingredients in a bowl until well mixed.
2. Sieved the batter to ensure that there is no flour plup.
3. Cover and put in the fridge for at least 45 minutes before use.
4. Heat up a non-stick flat based pan on medium heat and grease it with some butter. Pour the Batter into the heat pan and cook until golden brown.
5. Let it cool.

Durian Filling Ingredients:

Whipped Cream
Frozen Durian , thawed / Defrost


Method to assemble Durian Pancakes:

1. Mashed the Durian and throw the seed away if the Durian that you have is not seedless.
2. Put 2 teaspoon of whipped cream near the edge of the crepe near your side.
3. Add 2 teaspoon of  mashed Durian.
4. Fold the crepe.

Double Chocolate Cookies

I was browsing over Martha Stewart webpage and i found out this double chocolate cookies recipe.  I was so craving for chocolates too at that time. Therefore i decided to make this Double Chocolate Cookies. You will notice that I have change the measurement from US metric to grams as because i have used to grams.

Double Chocolate Cookies 
( Adapted from Martha Stewart Webpage )

Ingredients :

128 gr Plain flour
65 gr unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
115 gr good-quality milk chocolate
100 gr Chocolate Chunks ( I use Dark Chocolate Bites )
115 gr unsalted butter
300gr cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Method :

1. Preheat Oven to 175 degrees Celsius. Mix plain flour, cocoa powder, baking soda & salt.
2. Melt the milk chocolate and butter in microwave for 1 minute  ( Depend on your microwave). Let it slightly cool.
3.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low;gradually mix in flour mixture.
4. Fold in the Chocolate Bites.
5. Use 2 Small spoon. Spoon the mixture into round size into baking paper in a baking tray. Make sure there is some gap between the cookies.
6. Bake until the cookies are flat and surfaces crack.
7. Cool in rack and store it once it cool in airtight container.

Black Sticky Rice ( Bubur Ketan Hitam )

Black Sticky Rice is an asian dessert which can be eaten warm or cold. In Indonesia, it calls Bubur Ketan Hitam and in Malaysia and Singapore it calls Pulut Hitam.  My own preference will be eating it warm with heaps of coconut milk. Back in my hometown, you can find this dessert anywhere. This dessert is easy to do but it takes time to cook it.

Black Sticky Rice Recipe

Ingredients

300gr Black Sticky Rice, soaked overnight
120gr Sugar
2 Teaspoon Salt
3 Cups Water
1 Cup Coconut Milk

Method

1. Cook black sticky rice with water in medium heat for about 20 minutes, stir it occasionally.
2. Add in the sugar and salt.
3. Cook for another 10 minutes in low heat until the mixture become thick then you have to stir constantly until the black sticky rice become really thick and turn it off.
4. Drizzling the black sticky rice with coconut milk before serving.

Green Tea Tiramisu

Green Tea Tiramisu was inspired by my favourite green tea powder. I love to have any food that has green tea flavour in it. I made this tiramisu for one of my friend who does not allow to have any alcohol at all. The tiramisu that i made earlier last month has to have alcohol in the recipe. Therefore i decided to make green tea tiramisu for her to try it without any alcohol and it tursn out really nice.

Green Tea Tiramisu Recipe

Ingredients

6 teaspoon Green Tea Powder
1 1/2 Cup hot water
250gr Mascarpone Cheese
250gr Whipped Cream
110gr Sugar
2 Eggs
1 Packet of sponge finger about 300gr.
Green Tea Powder for dusting.

Method:

1. mix  hot water with Green tea, let it cool aside.
2. Whisk egg and sugar with electix mixer until pale.
3. In a bowl fold mascarpone cheese with half of the egg mixture.
4. Add whipped cream into the mixture
5. Add remaining egg mixture until well combined.
6. Prepare mini cup to assemble the tiramisu.
7. Dip sponge finger into green teamixture for one second for each side. Shake off the excess liquid. Divide into Half and put it into the cup
8. Pour1 1/2 table spoon ontop of the sponge finger.
9. Dust green tea powder ontop of the mascraporne mixture
10. Repeat step 7 again and setp 8
11. Let it set in the fridge for at least 4 hours.
12. Dust with Green tea before serving.

Tamagoyaki

This is my favourite Japanese dish. Whenever I go to any sushi restaurant, I will always order tamago sushi. Tamago in Japanese means egg. Tamagoyaki is fried egg in Japanese style where you rolled the egg until big bulky and cut it in a thick rectangle shape. This tamagoyaki is known to be eaten with sushi rice. However as because I am craving for tamagoyaki few days already, I decided to make some and eat it with just plain rice and soy sauce.

Tamagoyaki


Ingredients:

2 Eggs
½ teaspoon Mirin
½ teaspoon Soy Sauce
1 teaspoon Sugar
Vegetable oil

Method :

1. Mix eggs, mirin, soy sauce and sugar whisk until well mixed.
2. Heat frying pan with oil.
3. Pour the egg mixture onto the frying pan just to cover thinly in the pan
4. Roll the egg when the egg is cooked. Move the rolled egg near your side in the pan. Grease the pan a little bit with oil.
5. Repeat step 3 and 4 until all egg mixtures finished.
6. Put it aside and let it cool.
7. Cut about 1 cm thick.

Fish Fillet Tom Yum Soup

Sydney Weather is starting to change slightly as autumn is here. Today especially when cold and rain visit Sydney. I was craving for some spicy soup. I decided to make tom yum soup. This tom yum soup is really easy to do as because i am using instant tom yum paste and add extra spices to make nicer. This tom yum soup can be eaten with rice, noodle or as entree. You can change the fish fillets to seafood, chicken or pork as preference.

Tom Yum Soup Recipe

Ingredient

3 Tablespoon Instant Tom Yum Paste
1 stalk lemon grass
4 Lime Leaves
4 Bird eye Chillies ( optional)
300gr Button Mushrooms cut into quarter
150gr Baby Corn
300gr fish fillets / Seafood
1 Stalk Ciantro/ Coriander Chopped roughly.
1 Litre Hot Water
1 Teaspoon Sugar
1/2 Teaspoon Salt

Method :

1. Boiled the hot water, add in the tom yum paste, chilli, lemongrass & lime leaves.
2. Cook about 5 minutes until fragrance then add the fish fillets, baby corn and stalks of Corianders (Leave the coriander leaves for garnish)
3. Cook another 5 minutes then add mushroom onto the soup and heat for another 2 minutes then turn off the stove.
4. Serve in a bowl with Coriander leaves on top for garnish with Steamed rice.

Tiramisu

Tiramisu is one of my favourite dessert. First time when i heard my friend told me that she made Tiramisu, i thought it will be a really hard work to do but she advised me that it is actually the most easiest thing to do. I asked for her recipe and tried it myself and it turn out to be a really easy dessert to do. The hard thing will be the waiting time for the Tiramisu to set and try it. It only take half hour to do everything before put it into the fridge. My friend is going back for good and would like to make her own tiramisu and i teach her how to made them on the weekend. This tiramisu is recomended to do it in small individual cup so that you dont have to be bothered to cut it which i always struggle to do it correctly.

Tiramisu Recipe

Ingredients

2 teaspoon instant Coffee
1 Cup hot water
1/3 Cup Marsala
250gr Mascarpone Cheese
250gr Whipped Cream
110gr Sugar
2 Eggs
1 Packet of sponge finger about 300gr.
Cocoa Powder for dusting.

Method:

1. mix one cup of hot water with coffee, let it cool aside.
2. Whish egg and sugar with electix mixer until pale.
3. In a bowl fold mascarpone cheese with half of the egg mixture.
4. Add whipped cream into the mixture
5. Add remaining egg mixture until well combined.
6. Add Marsala into the cofee.
7. Prepare rectangular tray or mini cup to assemble the tiramisu.
8. Dip sponge finger into coffee mixture for one second for each side. Shake off the excess liquid. Line it in a tray or mini cup until well covered.
9. Pour half of the mascarpone mixture and make it evenly spread.
10. Repeat step 8 again and setp 9.
11. Let it set in the fridge for at least 4 hours. The best is overnight to let the flavour builds up.
12. Dust with Cocoa before serving.

Mung Bean Dessert with Coconut Milk

Mung bean dessert or Tao Suan in Thai is Thailand dessert that you can found in any Thailand oriental store. First time i ate this dish when i lived in the city about 4 years ago and across the road from my apartment has a Thailand oriental store which sells many Thailand food that has been packed in the container ready to go. This is my favorite dessert that i usually buy. This dessert can be eaten warm or cold. It was a cold night and i was thinking of eating something warm and i look in my kitchen cupboard for things to do and i saw this mung bean. Therefore i decided to do this mung bean dessert. As because i don't have lots of mung bean left therefore i decided to add tapioca pearl ( Sago) onto it and it turns out really nice with the mixture.

Mung Bean Dessert with Coconut Milk

Ingredient

250 gr Mung Bean, rinsed
100gr Small Tapioca Pearl, rinsed
1 Litre Water
1 Teaspoon of Salt
4 Tablespoon of Corn Flour
50ml water for the mixing with corn flour
200gr Sugar
3 Pandan / Screwpine Leaves ( optional )
1 Can of Coconut Milk ( about 400 – 500 ml) add a pinch of salt.

Method

1. Cook Mung Bean, Salt, water and pandan / Screwpine leaves in medium Heat for about 15 Minutes.
2. Add the sugar onto the mung bean.
3.Put in the Tapioca Pearl and cook until the tapioca pearl become transparent may be about 4- 5minutes.
4. In a small bowl, mix corn flour with water and stir until well mixed.
5. Add the corn flour in the mung bean while keep stirring until mung bean become thicker sauce
6. Turn off the Heat.
7. Pour the mung bean in the serving bowl then pour coconut milk on top of the mung bean.

Pandan / Screwpine Sponge Cake ( Bolu Pandan)

Pandan / Screwpine  Sponge Cake is the most common sponge cake in my hometown. We usually have it for breakfast or snacks. My mum normally make this cake using the real pandan as because we grow pandan ourselves in backyard. However as because I don’t grow it in my own backyard and I am quiet lazy to do my own pandan juice therefore I am using pandan essence which you can buy in oriental shop. I have attached the photo of the pandan essence that i am using. I make this cake for my aunt which she has intolerance with dairy product. This cake ingredient is dairy free so i am making it for her.

Pandan / Screwpine  Sponge Cake ( Bolu Pandan)

Ingredient

1 Cup Eggs

1 Cup Sugar

3/4 Cup Coconut cream ( Do not shake the coconut cream) just get the top layer which the thicker part of the coconut cream.

1 Cup Self Raising Flour

1 table spoon of Pandan / Screwpine Essence ( See Notes)

Method:

1. Preheat oven for about 180 Degrees.
2. Greased the baking tray with Butter
3. Whisk Eggs until fluffy using electric mixer before adding sugar bit by bit and keeping whisking until pale.
4. Add the pandan Essence.
5. Alternatively adding coconut cream and plain flour until well mixed.
6. Pour the batter into the baking trays and bake for about 30 minutes
7. Cool in the baking trays before transfer it.

Notes : If you want to use pandan juice instead then blender the 3 leaves pandan with quarter cup of water. Leave the pandan juice for a while and you will have to layer in the pandan juice. The top layer is the one that we are going to use for the pandan sponge cake.

Cupcakes Bouquet

It was my best friend's birthday and i am running out of time and idea. I searched through internet and i found out about this cupcake bouquet. Therefore i decided to do cupcake bouquet for her for her birthday surprise. I made this simple mini cupcakes as because i am running out of time. This will only take one hour to do everything including decorating. You could glaze or make a butter cream for the cupcakes to make it nicer.

Vanilla & Chocolate Mini Cupcakes

Ingredient

50g unsalted butter, softened
90g caster sugar
1 tsp vanilla bean extract
1 eggs
100gr self-raising flour
1/4 cup milk
2 Tablespoon Cocoa Powder

Method

1. Preheat oven to 180°C . Line mini cupcakes tray with paper cases of your choice.
2. Beat butter until pale in medium speed of electic mixer.
3. Add sugar and vanilla bean paste until well combined.
4. Add the eggs, one at a time, and beat until just combined.
5.Add the flour and milk in alternate batches until just combined.
6. Divide batter into 2 bowls and add 2 table spoon of Cocoa powder to make chocolate cupcakes.
7. Spoon some mixture into paper cases. Bake for 15-20 minutes or until cooked through. Let it cool in the baking trays.

Decorations

24 Bamboo Skewers
Colourful Tissue Paper cut into small square to fit the cupcakes
Foam
Square/ Round Gift Box.

Method

1. Cut the Foam to fit the gift box.
2. Add the foam into the box. Make sure you use florist tape to stick the foam with the box to prevent the foam loose out from the box.
3. Decore the foam with the mini cupcakes and tissue paper as preferred.

Kastengel Cookies ( Kue Keju )

Another Chinese New Year cookies that i made for celebrating Chinese New Year. I was so surprised when i read through the recipe as because this recipe has no sugar in their ingredient. This cookies is a savoury cookies which my aunts and my uncles loves it as because they not a sweet cookies.

Kastengel Cookies ( Kue Keju )

Ingredients

50gr Butter
50gr Margarin
70gr Cheddar Cheese , grated and grilled until golden brown
2 Egg Yolks
110gr Plain Flour
2 Tablespoon Corn Flour

For Finishing

1 Egg Yolk
100gr Cheddar Cheese, grated

Method

1. Preheat Oven for 170 Degrees.Beat Butter and Margarin until creamy and pale.
2. Add the Egg Yolks until well mixed then add the plain flour and corn flour.
3. Add the grilled cheese till well mixed.
4. Shape the dough as preference and place it in greased baking tray.
5. Brush the dough with egg yolk and top with grated cheddar cheese.
6. Baked for 20 minutes.
7. Transfer and Cool in a rack.

Snow Cookies ( Kue Salju )

This snow cookies is my favourite cookies after pineapple tart which the recipe i have posted few days ago. This snow cookies has really soft texture so when you put into your mouth it will melted in your mouth with the sweetness from the icing sugar. This cookies is a Chinese New Year Cookies and my mum will only make these cookies during Chinese New Year. Here is the recipe for the snow cookies.

Snow Cookies ( Kue Salju ) Recipe

Ingredients

150gr Margarin
50gr Butter
4 Tablespoon Icing Sugar
3 Egg
240gr Plain Flour

Icing Sugar for dusting the cookies about 100 - 150gr

Method

1. Boil the whole egg for about 15 minutes.
2. Peel the egg and just leave the egg yolk
3. Mashed the egg yolks
4. Preheat oven for about 160degrees and buttering the baking tray. In this recipe you need 2 or 3 baking trays.
5. Whisk Margarin, Butter and icing sugar until pale and creamy.
6. Add the mashed egg yolks.
7. Add the plain flour and whisk until mixed throughly.
8. Make sure the table is clean and spread a little bit of flour to the table then put the dough at the table make it flat to shape the dough to desired shape.
9. Put the shaped dough in the baking tray and bake for 20 minutes.
10. Let the dough cool down then jsut add the icing sugar around the cookies.

Enjoy it Guys!!! ^.*
Happy Chinese New Year

Pineapple Tart

Pineapple Tarts is the MUST HAVE cookies during Chinese New Year in every household who celebrating Chinese New Year in my hometown. My mom makes the best pineapple tart ever. Everytime when i am back to my hometown, i request my mom to make some for me to bring back to Sydney so i can have it in here. As Chinese New year comes this year , i decide to do my own Chinese New Year cookies which includes Pineapple tarts. I know there is a lot of things to do and wasting so much time to do few pineapple tarts but i think it's worthed to try and i am so pleased with the result for first timer. I spent 2 hours just to shape the tart however it looks nicer than just shape this into a small round ball. I recommend to do the pineapple jam one or 2 days in advance so that you can have the jam settled down.

Pineapple Jam Recipe

Ingredient:

2 Pineapple

1 small Cinnamon

Sugars

Method:

1. Shred pineapple into a big bowl and leave the pineapple juice as it is.

2. Cook it in a medium heat with cinnamon and stir constantly.

3. Cook it about the pineapple juice is almost dry then add the sugar as you preferred. I preferred to have a bit of the sour taste of the jam so i put less sugar.

4. Cook until the pineapple thicker and dry then cool it down. Make sure took out the cinnamon before put into container to store in the fridge.

Pineapple Tart Dough

Ingredients:

650 gr Plain flour

150 gr Icing Sugar

500 gr Margarin softened

150 gr Corn Flour

3 Egg yolks

1 Egg Yolks for finishing

Method:

1. Whisk Margarin and Icing Sugar until pale and creamy with electric mixer.

2. Add in the 3 Egg yolks.

3. Add the Corn flour and plain flour add whisk throughly.

4. Preheat Oven for 160 Degrees

5. Shape the dough in your palm then add the pineapple jam then fold the dough to cover the pineapple jam into little round ball.

6. Brush the egg yolks on top of the dough then bake it for about 25-30 minutes.

Udang Sambal Balado ( Chili Prawn)

Chili prawn is the common dish in Indonesia. There are a lot of version of this chili prawn. However the recipe that i used is my mom's recipe. This chili prawn can be eaten with normal rice or coconut rice which the recipe of the coconut rice that i have posted earlier. You can used prawns, squids, fish fillets, chicken fillets, egg and eggplant for the chili paste. I will used prawn and quail egg for this recipe. This dish is a spicy dish. you can substitute half of the chili to red capsicum if you cannot eat spicy food. Moreover, one of the ingredient is Pete ( Petai / Smelly Beans) . Pete is only available in tropical country such as Indonesia, Thailand, Singapore and Malaysia. This pete looks like broad bean however they have a really strong smell which might not be a favourite as because it can cause bad breath after that. However tropical country loves pete so much including me. ^^ If you guys want to know more what is pete then i have just click here to find out more information of pete. In australia, You can find pete either frozen or canned in oriental store. I have attached 2 photos of Pete.

Saus Balado ( Chili Paste) Recipe

Ingredient

1/4 cup Oil
300 gr Chili ( Big Chili)
2 Tomatoes
2 Spanish Onion
4 Tablespoon Vinegar
1 Tablespoon Salt
3 Tablespoon Sugar

Method

1. Blend Chili, tomatoes and Onion until smooth.
2. Heat pan with half of the oil then add the chilli paste onto the pan.
3. In Medium Heat, stir the chilli paste until become thicken about 5 minutes.
4. Add the rest of the oil and stir occasionaly the chilli until the chilli become thick and darker color for about another 5 - 7 minutes.
5. Add sugar, salt and vinegar onto the chilli paste. Cook for another few minutes then turn off the heat. Transfer to a bowl.


Udang & Telur Puyu Sambal Balado ( Chili Prawn & Quail Egg)

Ingredient

500 gr Prawns
1 Can of Quail Egg ( Optional)
1 handful of Pete
1 Lemongrass
3 Bay Leaves
Chilli Paste
2 Tablespoon of oil.

Method

1. Heat pan with oil and add the prawns, lemon grass and bay leaves.
2. Stir until fragrance then add the chilli paste, Quail Egg and pete onto the pan. Cook for few minutes or until prawns cook. Turn off the heat then trasnfer to a plate.

Pork Fennel Sausage Roll

Sausage roll is the common snacks that you can find in Sydney. Since i do not eat any beef therefore i could not have sausage rolls that were sold in the cafe. I went to breakfast with my friend the other day and i notice that they sold pork sausage roll. I was so excited and i ordered one of the pork fennel sausage roll which was so lovely that is why i have an idea to make one myself at home so i can enjoy it.

Pork Fennel Sausage Roll

Ingredient

300gr Pork Mince
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Worcestershire Sauce
1 Tablespoon Tomato Sauce
5 Tablespoon of breadcrumbs
1 Tablespoon Dry Fennel Seed
2 Egg lightly beaten
2 Puff Pastry 25X25cm divided into quater.
Sesame seeds for Garnish ( Optional)

Method

1. Mix pork mince, 1 egg, fennel, salt, pepper, breadcrumbs, worcestershire and tomato sauce until well mixed.
2. Leave in the fridge for at least half and hour.
3. Preheat the oven for 200 degrees.
4. Roll out the pastry and place the pork mince on the middle of the pastry
5. Brush the edge of the pastry with the egg then fold into half
6. Brush the top of the pastry with egg again and Sprinkle some sesame seeds for decorations.
7. Repeat the step 4 until all the pork mince use.
8. Bake in the oven for 40 -50 minutes.

Nasi Lemak ( Coconut Rice )

Coconut rice is one of the variety of rice that we have in Indonesia. Nasi uduk is the way they call it in Indonesia. Nasi Lemak is the way they call it in Singapore or Malaysia. Coconut rice is a dish that you can eat for breakfast, lunch , dinner or supper for Indonesian people. Nasi Lemak normally we eat with fried or grilled chicken, Chili prawn and crackers. The recipe for Chili prawns will be posted later this week.

Coconut Rice Recipe

Ingredient

2.5 cup Rice
1 can of Coconut Milk ( roughly 450ml)
1 Lemon Grass
4 Slices of Gallangal
8 Lime Leaves
4 Bay Leaves

Method

1. Heat the wok until hot then add all ingredient into a wok.
2. Cook the rice until the rice has absorb all the coconut milk.
3. Transfer the rice into a strainer and put into a steamer.
4. Steam the rice in for another 35-45 minutes. Occasionally check the rice and stir the rice to let all the rice cook through.
5. Set aside then let it cool. Take out all the lemon grass, leaves and gallangal. Serve with chilli prawn, Fried or grilled chicken and crackers.

Oreo Truffle Balls

My friend invited me to Christmas High Tea Party and i was just wondering what should i bring to the party. I was looking on the webs and i found this Oreo Truffle Balls Recipe from Bakerella blog.
This recipe is the easiest recipe yet the most delicious recipe ever. It does not need any skill to do this Oreo Truffle Balls. Everyone impressed and addicted to this little Oreo Balls and cannot get enough of it.

Oreo Truffle Balls Recipe

Ingredient

1 Pack of Oreos biscuits which roughly about 320 gram
150 gram Philadelphia Cream Cheese softened
250 gram Dark Chocolate

Method

1. Blend all the oreos biscuits in food processor until crumbed.
2. In a bowl mix the crumbed oreo and Cream cheese until we mix.
3. Shape the biscuits into balls.
4. In a double boiler, melt the dark chocolate. Put it aside.
5. Dip the ball into the melted dark chocolate then set aside into baking paper .
6. Repeat Step5 until all Oreo Balls covered.
7. Refrigerate Oreo Balls at least for One hour before serving.

Note : You can use Dark, Milk or White Chocolate for the melted Chocolate.