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Saturday, March 28, 2015

Ayam Goreng Kunyit/Chicken Fried with turmeric

A very simple and fast to prepare dish .

Ingredients A
200gms boneless chicken pieces
1/2 tsp salt
1 tsp turmeric powder

Ingredients B

5 long beans/kacang panjang ,cut into 1in long
2 bombay onions,cut into rings
1 nip garlic, pounded coarsely
2 sprigs curry leaves
1 green chilli (cut diagonally)
1 red chilli (cut diagonally) optional

Marinate chicken with salt and turmeric powder for 30mins.(Note: do not use fresh turmeric as the taste is not that tasty).  Deep fry the chicken pieces until crisp. Dish out on a kitchen towel. Retain about 1 tbsp of the oil, and saute garlic, once aromatic, add in sliced onions and give a few turns, then add in long beans. At this stage sprinkle some water for the beans to cook, it should slightly be on the crunchy side and not fully soften. (If preferred you can blanch the beans for a few seconds before adding into the dish.)

Finally add in chicken pieces, green chilli,salt to taste . Dish out. Separately , heat about 1 tbsp of oil, fry the curry until  it turns glossy /shiny/and crisp. Sprinkle on the chicken and serve !! Njoy as a side dish .

Tuesday, March 17, 2015

Pandan Cupcake

(yields 8 soft and moist cupcakes)
2 eggs
75g castor sugar

65g cake flour
2tbsp instant coconut cream powder(Pandan flavour)
1/4tsp baking powder
1/4tsp salt
10g pandan juice
20g milk
20g veg. oil
1/4 tsppandan paste (omitted)
Instead added ½ tsp of green colouring

 Preheat oven to 190C.
Lined cupcake tray with paper casing and set aside.
Mix flour, coconut powder, salt and baking powder together and set aside.
 Pour egg and sugar into a mixing bowl and whisk at high speed for about 3mins.
Then reduce speed to medium and whisk till thick and fluffy.
Sift the flour mixture into the egg batter in 3 portions and fold in.
Mix milk, pandan juice and oil together.
Pour some egg batter into the pandan mixture and stir until well-blended.
Pour the mixture into the egg batter and mix until well-blended.
Spoon batter into cupcake tray until 80% full.
Bake in a preheated oven for 15-18mins depending on the size of the paper cups.
Remove cakes from tin and cool on a wire rack.
If using pandan paste ,it will give the green colouring to the cakes ,since I had omitted it, I have replaced with colouring instead.
The texture was wonderful ,soft and the sweetness was just right,I luved it and definitely will bake this cake again and again.
Check out the original recipe :

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