Have you ever saw some photo of foods and your saliva almost drop from your mouth? I did and dear hubby asked me if I need a bucket or something. He does have this dark humor sometimes. Like yesterday, a friend of mine went for a lunch at Indonesian restaurant and I saw the spread ..OMG!! I need all that, like now! The meals was simple but yet look so appetizing.
To tell the truth, since we came back from our summer break in France, I have not found my cooking mojo yet. Too lazy and too warm to cook. Cooking yes but just to fill our tummy. Furthermore dear hubby following alkaline diet, so cooking becoming more like a chores to me. All the foods that we used to eat before now are ban in the kitchen, well at least for him. I have now good at making 2 kinds of cooking, normal and alkaline. Not that alkaline need any extra special ingredients, I just have to avoid adding white carbs, dairy and meats in all his foods. I told him that it's good that he want to look after himself but I need some real food. I'm still avoiding eating healthy, and I know that I should feel a shame of myself. Maybe one day I will do that. But today my dear friends, is not the day...YET
Aubergine Sambal ~ Sambal Terung
4 long eggplant
300 g red chilies
2 cloves garlic
*1 small piece of belacan (shrimp paste)
2 small pieces tamarind peel or 2 tbsp tamarind juice, diluted with bit of water
Oil for frying
*remove the shrimp paste for vegetarian version
Rinse and cut aubergine into halves, soak in salt water. Drain the aubergine and wipe it dry.
Heat oil in frying pan and fry the aubergine until soft, drain and set aside. Remove some oil.
To make the sambal paste, blend roughly all the sambal paste ingredients except salt and tamarind peel.
Heat a little oil in pan and sauté the paste. Stir the paste to prevent sticking and burning. Add the tamarind peel and season, let it simmer for about 5-10 minutes. Add the fried aubergine, coat it well.
In a food processor, pulse chicken and shrimp meat until finely chop. In a large bowl, combine all the ingredients including chopped chicken and shrimp. Mix well and season well.
Place the filling (about 1 tablespoon) in the middle of the wrapper, wet the edges of the wrapper with egg wash or water and press tightly into a half-moon shape. Dust the bottom of the dumplings with flour to keep it from sticking. Repeat the process.
Boil water in a steamer and line the steamer with a wet cloth or parchment paper to prevent the dumplings sticking to the steamer.
Place dumplings in the steamer apart so they are not touching. Steam for 10-15 minutes or until the filling are cooked through.
For fried dumpling:
Heat up a non-stick pan over a medium heat, coat the pan evenly with vegetable oil. Place some dumplings in the pan, and cook until golden brown and the edges are crisped. Add 2/4 cup of water to the pan and cover with lid. Steam for few minutes, do the same with the rest of the dumplings.
2 tbsps Soy sauce
1 tbsp Water
1tsp sesame oil
1 tsp chopped garlic
1 tbsp chopped chili
1 tsp gochugoru
Combine all the ingredient, season well and serve the dipping sauce with the dumplings.
Meatless version of the classic Greek dish. Layered with sliced potatoes, zucchini, mushrooms and of course aubergine baked in simple tomato sauce. Topped it of with bechamel, grated cheese and oregano.
1 large aubergine, slice thinly
1 medium zucchini, unpeeled and slice
1 medium potato, peeled, slice thinly
100 g mushroom, slice
Tomato Sauce (see recipe below)
Bechamel Sauce (see recipe below)
Salt and pepper
Preheat oven at 200 °C
Slice the aubergine into round and layer in a colander with salt for 30 minutes, rince and pat dry.
Layer the aubergine in a sheet pan lined with parchment paper. Brush the aubergine with olive oil. Roast the aubergine for 10 minutes. Keep aside.
Prepare the rest of the vegetables and set aside.
Prepare the tomato sauce and bechamel saucem set aside.
Assembling the moussaka
Reduce the oven heat to 170°C. Lightly oil baking dish.
Arrange aubergine rounds in a single layer in dish. Spoon some of the tomato sauce evenly over the aubergine, sprinkle with grated cheese. Repeat layering with other vegetables, tomato sauce and cheese.
Cover the layers with bechamel sauce and the cheese. Sprinkle with oregano.
Bake the moussaka about 45-50 minutes or until the top is golden brown. Let it stand for 10 minutes before serving.
For the Tomato Sauce (prepare ahead)
2 canned chopped tomato, undrained
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp oregano
Salt and pepper to taste
1/2 tsp sugar
In a large saucepan, saute garlic and onion in olive oil until onion is tender.
Add remaining ingredients to the pan, stir and reduce heat and simmer. Stir occasionally.
2 tbsp butter
3 tbsp all purpose flour
1 cup milk
Salt and pepper to taste
Melt butter in a medium saucepan over medium heat, add flour, stir until bubbling. Slowly add milk, whisking constantly until mixture is smooth. Stir as the sauce thicken, add salt and pepper. Stir constantly for few more minutes. Keep aside
Very simple cake to celebrate the first day of Syawal..chocolate cake with swiss meringue buttercream. The cream refused to corporate with me this time. The first two that I did for friends were beautifully came out, and for our turn, it decided to curdles even after I tried to whisked again. Well at least the taste are good..i forgive you buttercrea
Come Eid every year, I will start to browsed the net looking for delicious and easy to do pineapple tart. And almost every year I will try a new recipe for this particular cookies. So many recipes said it will melt in your mouth pastry but few that I've tried doesn't give that "melting sensation" yet. I know I'm so hard to pleased..I'm always serious about my food. Even Other Half teased me about that.
The day begin with making the pineapple jam.
3canned sliced pineapple, drained and roughly chopped
100 g granulated sugar (more if you like the jam sweeter)
Process the chopped pineapple finely in a food processor.
Transfer the blended pineapple in a pan and add sugar. Cook on a medium heat until all the liquid evaporated. Stir the jam occasionally to avoid burn. Add more sugar if needed. Once the jam almost dry, remove from the heat and set aside. Or you can make the jam day ahead and keep it in the fridge.
350 g all purpose flour
2 tbsp corn flour
250 g salted butter, softened at room temperature
50 g icing sugar
1 egg yolk and 1 tbsp milk for egg wash
Preheat oven at 180°C. Line baking tray with baking paper. Set aside.
In a mixer bowl, cream softened butter and icing sugar. Add yolk one at a time. Beat until combine.
Sift flour and corn flour. Add little by little into the creamed butter and knead the dough until doens't sticky to hand anymore. Chill the dough for at least 30 minutes
Fill the pineapple roll mold/press with the dough and pipe out the dough about 5 cm. Place the pineapple jam in one end and roll up. Brush with egg wash.
Bake the rolls in the preheated oven for 15-18 minutes or till golden brown.