tag:blogger.com,1999:blog-29096752036405730592024-02-08T22:25:49.470+08:00Kitchen StoriesI dedicate this blog specially to working mothers and housewives who yearn to cook a tasty and nutritional meal for your loved ones. It's my personal collection nyonya recipes that is tasty and simple-to-cook, many handed down by my mummy. I encourage you to try home-cooking for your loved ones.Unknownnoreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2909675203640573059.post-10398122234352132372008-05-27T11:57:00.004+08:002008-06-25T21:39:26.225+08:00Grilled Lamb in BBQ Sauce<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: italic;">Once in a while, we like to try western and this is a yummy treat for all in family. Well, maybe not so many slices for daddy.</span></span></div><div><br /></div>Ingredients</span></span><div><span class="Apple-style-span" style="font-family:arial;">Slices of lamb shoulder</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 small bowl of BBQ sauce</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/4 small bowl of water</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 tbsp sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tsp salt (to taste)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Marinate lamb slices with BBQ sauce, sugar and salt for at least an hour.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Grill lamb slices in the oven or in table-top grill until cooked. Keep sauce for use later.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Remove lamb slices and serve on a plate.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Pour the juice from the grilled lamb into a saucepan or wok. Add a little water and cook until sauce thickens.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Pour over the lamb slices and garnish accordingly.</span></li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-40353979799157705672008-05-21T11:41:00.004+08:002008-06-25T21:42:14.733+08:00Mee Rebus<span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">This is the version that my family and friends likes best, and it uses sweet potatoes as the soup base. (The other which uses tomato paste/ Ketchup.)</span></span><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">300 g meat (any meat preferred)</span></div><div><span class="Apple-style-span" style="font-family:arial;">800g sweet potatoes, orange variety</span></div><div><span class="Apple-style-span" style="font-family:arial;">600g small prawns, shelled</span></div><div><span class="Apple-style-span" style="font-family:arial;">600g fresh yellow noodle</span></div><div><span class="Apple-style-span" style="font-family:arial;">300g beansprouts</span></div><div><span class="Apple-style-span" style="font-family:arial;">5 hardboiled eggs</span></div><div><span class="Apple-style-span" style="font-family:arial;">10 small limes</span></div><div><span class="Apple-style-span" style="font-family:arial;">150g coconut milk (to make 12 cups of thin coconut milk)</span></div><div><span class="Apple-style-span" style="font-family:arial;">salt to taste</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Grounded Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">20 dried chillies, soaked untill soft</span></div><div><span class="Apple-style-span" style="font-family:arial;">30 shallots</span></div><div><span class="Apple-style-span" style="font-family:arial;">4 cloves garlic</span></div><div><span class="Apple-style-span" style="font-family:arial;">5 cm tumeric root</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 cm galangal</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 tbsp preserved soy beans (tau cheong)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ul><li><span class="Apple-style-span" style="font-family:arial;">Remove skin from sweet potatoes and cut into small pieces. Steam for 10 min until soft. Blend to a fine paste immediately (You may need to add some water during blending)<br /></span></li><li><span class="Apple-style-span" style="font-family:arial;">Parboil the meat in a pot of boiling water for 3 min. Remove and cut into thin, small strips</span></li><li><span class="Apple-style-span" style="font-family:arial;">Heat oil in a kuali and fry grounded ingredients until fragrant. Add meat and fry for another 2 min. Then pour in blended sweet potatoes, small prawns and coconut milk. Bring to boil, then lower heat and simmer for 10 min. Finally add rice flour and water mixture to thicken the soup to the preferred consistency. Add salt to taste and serve.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Boil and cook separately, noodles and beansprout.</span></li></ul><div><span class="Apple-style-span" style="font-family:arial;">Note: For added authenticity, serve with prawn crisps which can be purchased from rojak or mee mamak stalls for convenience.</span></div></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-14160800113641714302008-05-21T11:30:00.002+08:002008-06-25T21:43:49.665+08:00Deep Fried Bread Squares<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">This is a great tea-time treat and should be made just before serving. It's incredibly easy to do, and best of all, helps to refresh leftover bread.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;">* Bread, cut into squares. (use leftover bread)</span><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial;">* Oil for deep frying</span><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial;">* Batter:</span><br /></div><div><ul><li><span class="Apple-style-span" style=" ;font-family:arial;">200g plain flour</span><br /></li><li><span class="Apple-style-span" style=" ;font-family:arial;">130ml water</span><br /></li><li><span class="Apple-style-span" style=" ;font-family:arial;">1 bombay onion, chopped</span><br /></li><li><span class="Apple-style-span" style="font-family:arial;">1 stalk spring onion, chopped</span></li><li><span class="Apple-style-span" style="font-family:arial;">1 tsp (or more) curry powder mix (any brand)</span></li><li><span class="Apple-style-span" style="font-family:arial;">salt</span></li></ul><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;">1. Mix batter into a smooth mixture</span><br /></div><div><span class="Apple-style-span" style="font-family:arial;">2. Heat oil in a saucepan or kuali</span></div><div><span class="Apple-style-span" style="font-family:arial;">3. Dip bread squares into mixture and spoon into hot oil. Fry until lightly brown</span></div><div><span class="Apple-style-span" style="font-family:arial;">4. Remove and serve immediately</span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-13700973602491329282008-05-14T08:00:00.001+08:002008-06-21T11:40:19.690+08:00Grilled Chicken Breasts<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">Cooking chicken in the grill keeps the juices in and the flesh tender and moist.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1 chicken breast (for 1 person), mix with 1 tsp salt, a dash of black pepper, juice of 1/2 lemon, 1 tbsp olive oil, some chopped coriander and basil (or any herbs you prefer)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Heat the grill. Put on the chicken breast and turn once or twice to cook evenly. Grill for about 12-15 mins depending on the size of the chicken breast.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Serve with a slice of lemon, fresh salad mix, corn of the cob, grilled potatoes - the combination is endless.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-40132687736547373292008-05-12T17:06:00.006+08:002008-05-12T17:59:15.770+08:00Grilled Eggplants<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">If you dislike frying, find that stir-frying is messy and steaming is too bland... then try Grilling.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">Whether it is a conventional grill in the oven or the convenient table top electric grill, it makes cooking easy while keeping food tasty, healthy and pretty....</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">2 long brinjals</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 shallots (sliced)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tbsp cooking oil</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tbsp soya sauce</span></div><div><span class="Apple-style-span" style=" font-weight: bold; font-family:arial;"><span class="Apple-style-span" style="font-weight: normal; ">2 leaves spring onion (dice)</span></span></div><div><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" font-weight: bold; font-family:arial;">Flavouring Ingredients</span><br /></div><div><span class="Apple-style-span" style="font-family:arial;">1 clove garlic )</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 red chillies ) pounded</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 tsp salt</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 tsp sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tsp vineger</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Grill brinjals using medium flame. Turn occasionally.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Mix flavoring ingredients together.</span></div><div><span class="Apple-style-span" style="font-family:arial;">3. Fry shallots in hot oil until golden. Drain off oil and set aside.</span></div><div><span class="Apple-style-span" style="font-family:arial;">4. Peel the skin from the brinjals. Slice into halves.</span></div><div><span class="Apple-style-span" style="font-family:arial;">5. Pour flavoring ingredients over. Add shallot oil and garnish with spring onion and fried shallots.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">Serves: 3 - 4 adults.</span></span></div><div><span class="Apple-style-span" style=" font-style: italic;font-family:arial;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-72132317929500353852008-04-18T17:15:00.010+08:002008-04-21T21:08:29.396+08:00Fatt Koh aka Pink chinese cupcakes<span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">As a kid, your mom probably serves these steamed pink cupcakes she bought from the market - usually for breakfast. Now you can serve your kids a treat. Brought to you specially from nyonya kitchen stories.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">275g plain flour, shifted twice</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tsp double action baking powder</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 large eggs</span></div><div><span class="Apple-style-span" style="font-family:arial;">200g castor sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">160ml ice-cream soda (any brand)</span></div><div><span class="Apple-style-span" style="font-family:arial;">A few drops of pink colouring</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Whisk eggs and sugar with an electric beater on high speed until thick and creamy, estimated 7-10 mins. Then fold the shifted flour gently, in 4 batches. Finally add ice-cream soda and colouring. Mix until combined. </span></li><li><span class="Apple-style-span" style="font-family:arial;">Line moulds with paper cups and spoon batter until almost full.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Steam over high heat for 15-18 mins until the surface of the cake splits open. (Take care not to drip water from the steamer cover on the cakes)</span></li></ol><div><span class="Apple-style-span" style=" font-style: italic;font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. </span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-71646362686544242782008-04-12T16:46:00.002+08:002008-04-21T21:15:30.595+08:00Yummy Garlic Chicken<span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">A simple but delicious dish that will surely increase your family's appetite. You might want to cook a little extra rice to keep everyone happy. A delicious recipe from nyonya kitchen stories.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1 whole chicken (if you prefer "kampong" chicken, do extend cooking time)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 rice bowl of peeled garlic</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/4 bowl soy sauce</span></div><div><span class="Apple-style-span" style="font-family:arial;">4 tbsp sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 bowl water</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Heat 2 tablespoon oil in a deep saucepan and fry garlic until brown. Remove and set aside.</span></li><li><span class="Apple-style-span" style="font-family:arial;">In the oil, fry sugar until it is caramelise.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Lower fire, add soy sauce, water and sugar. Stir to melt caramel.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Bring up the fire and lower the chicken into the pan. Add garlic, cover and boil until chicken is cooked.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Thicken sauce with a little cornflour mixture and serve with fresh coriander or parsley.</span></li></ol><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Serves: Family of 8</span></span></div><div><span class="Apple-style-span" style=" font-style: italic;font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" font-style: italic;font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-family:arial;">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. </span><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-51130203705298512972008-04-06T23:05:00.004+08:002008-04-21T21:14:59.313+08:00My Children's Favourite - "Miku"<span class="Apple-style-span" style=" ;font-family:Times;"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><span class="Apple-style-span" style="font-family:Times;"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-family:arial;">"Miku" was introduced by their grandmother at a Taiping market. Today, my children loves this as snacks. They even pack them to school for recess. </span></span></div><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-family:arial;">"Miku" is a pink coloured "pau" bun. It is delicious eaten plain or fried in slices "french toast" style or eaten with dishes as "man-tau". A special from nyonya kitchen stories.</span></span><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><span class="Apple-style-span" style="font-family:arial;"><br /></span><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1kg plain floor</span></div><div><span class="Apple-style-span" style="font-family:arial;">11g instant yeast</span></div><div><span class="Apple-style-span" style="font-family:arial;">200g sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">100g corn oil (1/2 cup)</span></div><div><span class="Apple-style-span" style="font-family:arial;">460g water (2 1/2 cups)</span></div><div><span class="Apple-style-span" style="font-family:arial;">4 pandan leaves (screwpine)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Boil pandan leaves with sugar in water. Leave to cool.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Mix flour and yeast together. </span></div><div><span class="Apple-style-span" style="font-family:arial;">3. Knead flour mixture, water and corn oil together for 15 mins. Use dough hook of cake mixer.</span></div><div><span class="Apple-style-span" style="font-family:arial;">3. Scale dough to 100g each and leave to rest for 10 mins.</span></div><div><span class="Apple-style-span" style="font-family:arial;">4. Roll dough with rolling pin and fold in both ends. Roll again and fold in the other 2 ends. Place each dough on a piece of greaseproof paper.</span></div><div><span class="Apple-style-span" style="font-family:arial;">5. Allow dough to rise for 35 min.</span></div><div><span class="Apple-style-span" style="font-family:arial;">6. Brush surface with (diluted) pink colouring.</span></div><div><span class="Apple-style-span" style="font-family:arial;">7. Steam over high heat for 15 mins.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;">Presentation</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">The above quantity makes 18 pieces of "Miku". </span></div><div><span class="Apple-style-span" style="font-family:arial;">Try it. I would love to hear of your experiment with "Miku"</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic; ">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. </span><br /></span></div></div></span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-51428475094428220932008-04-06T22:13:00.011+08:002008-04-21T21:14:23.125+08:00Appam<div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">This one is easy to make and is delicious. It's a light snack best served at breakfast or afternoon tea. I'm sure your kids will find this delightful. From nyonya kitchen stories.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">2 eggs (size B), beaten</span></div><div><span class="Apple-style-span" style="font-family:arial;">125 g castor sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">155 g plainflour</span></div><div><span class="Apple-style-span" style="font-family:arial;">120 ml aerated water (7 Up)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon vanilla essence</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon granulated sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">a few drops of colouring</span></div><div><span class="Apple-style-span" style="font-family:arial;">24 small paper cups</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Prepare the moulds and preheat the steame.</span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Place the paper cups in the moulds.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Prepare the steamer.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><div><span class="Apple-style-span" style="font-family:arial;">Prepare the sponge mixture.</span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Whisk the eggs and sugar in a mixing bowl. Whisk untill thick and creamy.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Fold in the sifted flour and add aerated water alternately to form a fairly soft consistency.</span></div><div><span class="Apple-style-span" style="font-family:arial;">3. Add vanilla essence. Mix well.</span></div><div><span class="Apple-style-span" style="font-family:arial;">4. Spoon 3 tablespoon of the mixture in a small bowl and add a few drops of colouring.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><div><span class="Apple-style-span" style="font-family:arial;">Prepare the kuih</span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Spoon the plain sponge mixture into the paper cups.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Top each cup with a little coloured mixture.</span></div><div><span class="Apple-style-span" style="font-family:arial;">3. Allow the mixture to fill to the brim.</span></div><div><span class="Apple-style-span" style="font-family:arial;">4. Sprinkle granulated sugar criss-cross on the top of each cupcake.</span></div><div><span class="Apple-style-span" style="font-family:arial;">5. Steam on high for 15 mins until the apam top burst and puffs out.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><div><span class="Apple-style-span" style=" font-style: italic;font-family:arial;">The above quantity makes 24 apams.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. <br /></span></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-53837776285613493892008-04-06T21:35:00.007+08:002008-04-21T21:13:35.333+08:00Fish Assam Tumis<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">I am certain you look forward to cook curry only with natural, healthy ingredients (instead of pre-packed curry powders). Well, here is a simple, fail-safe recipe to start off. While it may not have the aroma and taste of your favorite restaurant initially, you can surely impress your family. A delightful recipe from nyonya kitchen stories.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">2 ikan kembong/ selar kuning/ cencaru </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Pound and blend finely</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">6 dried chillies (pre-soak in water)</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 cm cube belachan</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 cm turmeric</span></div><div><span class="Apple-style-span" style="font-family:arial;">8 shallots</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 cloves garlic</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 slice ginger or lengkuas (galangal)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 stalk lemon grass (serai), sliced coarsely</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 small firm tomatoes (cut into halves)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tsp tamarind + 375 ml water</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 sprigs daun kesum - break off leaves</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 tablespoon oil</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 teaspoon sugar and salt to taste</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Clean the fish and season with salt.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Heat oil in the saucepan.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Fry the pounded ingredients until oil appears.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Stir in the tamarind juice and bring it to a boil.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add the fish, lower the fire and simmer for 10 mins.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add the tomatoes and daun kesum. Season with sugar and salt to taste.</span></li></ol><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Presentation</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">Serve in a deep dish and garnish with parsley.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Serves: 2</span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic; ">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. </span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-17617364231310237752008-04-02T16:12:00.008+08:002008-04-21T21:12:43.392+08:00Chick Peas and Vegetable Casserole<div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">This is a very healthy and flavorful dish. It's great for vegetarians. You know that you can also steam-cook your own chickpeas and change the vegetable combinations. My secret: I sometimes use this to help clean up leftover vegetables in my refrigerator. A useful Tip fro nyonya kitchen stories.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tin chick peas, drained</span></div><div><span class="Apple-style-span" style="font-family:arial;">150g cauliflower, cut into flowerets</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 small carrot, sliced</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 small green pepper, diced</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 big tomato, diced</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 tablespoon oil</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon curry powder (Baba's)</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 sprigs curry leaves</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 big onion, sliced</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 pips garlic, chopped</span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Seasonings</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 cup boiling water</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon black pepper</span></div><div><span class="Apple-style-span" style="font-family:arial;">Salt and Sugar to taste</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Heat oil in wok. Saute curry powder, curry leaves, onion and garlic untill aroma is released (about 3 mins)</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add chicken peas, cauliflower, carrot and seasonings</span></li><li><span class="Apple-style-span" style="font-family:arial;">When soft, add pepper and tomato. Cook for another minute. (Note: add some water to prevent it sticking to pan)</span></li></ol><div><span class="Apple-style-span" style="font-family:arial;">This dish goes well with Chapati, Pita, Bagel or any breads.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Serves: 8</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic; ">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. </span><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-19826677080703213532008-04-02T15:59:00.008+08:002008-04-21T21:11:39.236+08:00Stir Fried Assam Prawns<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">This is "finger licking good" time. Whenever i cook this dish, my kids will eat with their hands - all ten fingers will be on the plate. One good yummy dish. Another special from nyonya kitchen stories.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span><div><span class="Apple-style-span" style="font-family:arial;">1 kg medium size prawns</span><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon assam jawa, mixed with 1 tablespoon water</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 tablespoon sugar (add to taste)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon dark soy sauce (as preferred)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon tapioca flour</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 tablespoon oil</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Marinate prawns with salt and assam jawa juice for at least 1 hour.</span></li><li><span class="Apple-style-span" style="font-family:arial;">In a wok, heat 2 tablespoon oil. Put in prawns and stir fry for 1 min. Add soy sauce, sugar and 3 tablespoon water. Fry until cooked through.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Thicken remainder sauce with a little tapioca sauce and water mixture for a shiny presentation.</span></li></ol><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Serves: 12</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. <br /></span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-67973578153197635432008-04-01T17:58:00.006+08:002008-04-21T21:11:05.225+08:00Pickled Papaya<span class="Apple-style-span" style="font-family:arial;">This is great to snack on. Moreover, it is easy to do. Keeps well refrigerated for days. <span class="Apple-style-span" style="font-style: italic; ">Tip: Look for a solid green fruit ie when you slice off the top, it should reveal only a tinge of red. A special recipe from nyonya kitchen stories.</span></span><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1 green unripe papaya</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon salt</span></div><div><span class="Apple-style-span" style="font-family:arial;">5-6 bird's eye chillies (cili padi)</span></div><div><span class="Apple-style-span" style="font-family:arial;">250ml good quality vinegar</span></div><div><span class="Apple-style-span" style="font-family:arial;">250ml water</span></div><div><span class="Apple-style-span" style="font-family:arial;">250g sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Skin the papaya, then cut into halves. Remove the seeds. Cut the papaya into thin slices.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Put the slices of papaya into a clean mixing bowl. Add salt, mix and allow to marinate for about an hour until the papaya turns soft. Squeeze out excess liquid.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Put vinegar, water and sugar into a heavy-based saucepan and bring to a low simmering boil for 10-15 mins. Remove saucepan from the heat and leave aside to cool completely.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Pack the papaya slices and cili padi in a glass jar and pour in the cooled vinegar scrup.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Allow to marinate for approximately 2-3 hours before serving.</span></li></ol><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Presentation</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">Store pickled papaya in the refrigerator for an extra crunchy taste.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Serves: Many</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. <br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-38462734660605348842008-04-01T17:37:00.007+08:002008-04-21T21:10:24.622+08:00Tomato Rice (Nasi Tomato)<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">White rice again? If you seek variety, serve this appetising tomato rice with any curry dish and a simple pickled salad of cucumber and carrot. Definitely worth a try! One more recipe from nyonya kitchen stories.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">4 cups Basmati rice</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 cups cooking oil</span></div><div><span class="Apple-style-span" style="font-family:arial;">8 shallots, sliced</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 cloves garlic, chopped</span></div><div><span class="Apple-style-span" style="font-family:arial;">5 tablespoon margarine</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 star anise</span></div><div><span class="Apple-style-span" style="font-family:arial;">5 cloves</span></div><div><span class="Apple-style-span" style="font-family:arial;">8 cardamoms, lightly smashed</span></div><div><span class="Apple-style-span" style="font-family:arial;">7cm piece cinnamon</span></div><div><span class="Apple-style-span" style="font-family:arial;">5cm knob ginger, bruised</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 onion, diced</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 cup canned tomato soup</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 1/2 tablespoon tomato puree</span></div><div><span class="Apple-style-span" style="font-family:arial;">4 1/2 cups water</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 tablespoon evaporated milk</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 tablespoon plain yoghurt</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tablespoon rose water (or 1/4 teaspoon rose essence)<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 teaspoon salt<br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Method</span></span></div><div><ol><li><span class="Apple-style-span" style="font-family:arial;">Wash and drain rice. <br /></span></li><li><span class="Apple-style-span" style="font-family:arial;">Heat 1/2 cup of cooking oil in a wok and fry shallots and garlic until golden and crispy. Remove with a slotted ladle. Leave aside.<br /></span></li><li><span class="Apple-style-span" style="font-family:arial;">Heat margarine in a clean wok. Put in onion, star anise, cloves, cinnamon and cardamoms. Fry until fragrant.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add ginger and stir-fry for another minute.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add rice and toss well to mix for 2-3 mins, then transfer the rice mixture to an electric rice cooker.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Add tomato soup, tomato puree and water. Allow rice to cook.</span></li><li><span class="Apple-style-span" style="font-family:arial;">Loosen rice grains and stir in milk, yoghurt, rose water and salt. Cook for another 5-6 mins.</span></li></ol><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">Presentation</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">Serve tomato rice, sprinkled with shallot and garlic crisps.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Serves: 12</span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic; ">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. </span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2909675203640573059.post-32855425624672595192008-03-31T22:37:00.006+08:002008-04-21T21:09:23.390+08:00Lotus Root Soup, with pig's tail and peanut<div><span class="Apple-style-span" style=" ;font-family:arial;">My hubby just loves this, so i boil it at least once a month. For health reason, we sometimes opt for lean pork ribs which is just as tasty. Sometimes, to add to taste, i may include some dried cuttle fish to taste. I am sure you will enjoy this, best taken warm. <span class="Apple-style-span" style="font-style: italic;">Brought to you specially from nyonya kitchen stories.</span></span><br /></div><div><br /></div><div><span class="Apple-style-span" style=" font-weight: bold; font-family:arial;">Ingredients</span><br /></div><div><span class="Apple-style-span" style="font-family:arial;">1 pig's tail, cut into pieces (or pork ribs)</span></div><div><span class="Apple-style-span" style="font-family:arial;">150g peanuts, soaked for 2 hours</span></div><div><span class="Apple-style-span" style="font-family:arial;">200g lotus root, cut into think slices</span></div><div><span class="Apple-style-span" style="font-family:arial;">1000ml boiling water</span></div><div><span class="Apple-style-span" style="font-family:arial;">salt to taste</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Method</span></span></div><div><span class="Apple-style-span" style="font-family:arial;">1. Blanch pig's tail in boiling water for a short while. Remove and clean. Cook peanuts in hot water for 2 mins. Dish and drain.</span></div><div><span class="Apple-style-span" style="font-family:arial;">2. Place all ingredients into a double-boiler. Double-boil at high heat for 3 hours. Add salt and taste. Serve warm.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;">Serves: 4</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial; font-style: italic;">Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. <br /></span></div>Unknownnoreply@blogger.com1