Monday, 30 April 2012

Cocoa Brownies

Cocoa Brownies
recipe by Alton Brown

  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon salt

Preheat the oven to 160C. 

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a prepared  pan and bake for 45 minutes. 
When it's done, remove to a rack to cool and cut into it when it's mostly cool.

Thursday, 26 April 2012

Pulut Kuning and Turkey Rendang

For the potluck lunch we had yesterday, I made these dishes...

Turkey Rendang

2 kg boneless turkey leg, remove skin
400ml thick coconut cream
1 cup water

12 shallots
5 garlic cloves
2 tbsp dried chillie paste
5 thai green chillies
1 small knob ginger
1 small knob galangal

3 stalks lemongrass, bruised
3 kaffir lime leaves
2 fresh turmeric leaves, finely sliced
1 tbsp kerisik

sugar and salt, to taste

Put the shallots, garlic, chillies, ginger and galangal in a food processor. Add a splash of water and blend until smooth.

In a large heavy casserole pan, add all the ingredients except kerisik and the seasonings and simmer over low heat for about 2 hours or until the meat is tender and most of the liquid has evaporated.
Add in kerisek and adjust the seasonings.

Pulut Kuning or Yellow Glutinous Rice is often served during Eid and during most Malay social gatherings and feasts, such as weddings, the birth of a baby, and other malay custom related activities.

For the recipe, I'm using MamaFaMi's Pulut Kuning and it was fabulous.
Many thanks Ma for sharing!

Wednesday, 25 April 2012

Potluck at Christine Jenkins'

It has been a while since our last lunch get-together...
If you think we're slowing down, you think wrong.
Its just that after the Spring/Easter break, the prolonged bad weather made it harder for us to get back into the swing of things.

Anyways, bad weather aside, we were invited to a potluck lunch at Christine's beautiful home in Bieldside.

My contribution - turkey rendang with pulut kuning

Food blogger extraordinaire,  Mary Moh, with her sweet offerings...

Some photos courtesy of Cecilia Ether... thank you, ma'am!

Monday, 23 April 2012

Rendang Pucuk Ubi Kayu

... using purple kale

A traditional Negeri Sembilan dish, using the soft young leaves from the tapioca plant.
Since it is almost impossible to find the leaves here, it left me thinking of a good alternative.
My light bulb moment came when I saw these gorgeous tender purple kale florets... they'll do!

Rendang Pucuk Ubi Kayu

450 g purple kale
400 ml coconut milk
3 pcs dried assam gelugor
5 lemongrass stalks, bruised
salt and sugar, to taste

70g dried anchovies
1 small knob of fresh turmeric
8 small red onions
5 fresh thai chillies

 Put the anchovies, red onions and chillies in a food processor. Add a splash of water and blend until well chopped but not too smooth.

Heat a wok, add in the blended ingredients coconut milk, dried assam and lemongrass, and bring to a gentle simmer.
Cook for between one hour, stirring frequently during this time.
When the gravy is reduced and thickened, add the chopped kale.
Season with salt and sugar and continue cooking over low heat until mixture is very dry, crumbly and takes on a darker colour.

Sunday, 22 April 2012

A Lazy Weekend

Nothing much happened this weekend; the weather was rather gloomy and the outlook for the next few days are not going to be great either.

So I decided, incredibly, to spend hours in the kitchen preparing two of the most time consuming Malay dishes ever.... so maybe it wasn't such a lazy weekend for me

There was a massive turkey thigh frozen deep in my freezer; it has been there since Christmas last year as I never quite able to make up my mind as to what I want to do with it.
Finally, I decided to turn them turkey meat into Turkey Rendang Negeri Sembilan style.
It turned out alright. The tough meat was able to take the prolonged cooking.

Next, I experimented on the Rendang Pucuk Ubi Kayu recipe but using tender kale florets instead.
I fell in love with this dish after having them at the in-laws' not too long ago. Mine didn't turn out as dark as my mom in-law's probably 'cos I put crazy amount of dried anchovies in it and less of those leafy vegetables.
Anywhoo, it turns out great and the family loves it.

Sambal belacan, the bane of my sinus good health... oh, well, YOLO...

Thanks Elsa for taking this photo.... Elsa didn't want to be photographed 'cos she just woke up and  hadn't had her bath quite yet!!! Smelly Elsa!!!

In contrast, Elsa's weekend was nothing short of pure excitement ... so NOT fair!!

Right after school on Friday, the girls were off to a tree-top adventure at Go Ape in Banchory

In the evening, it was a slumber party cum birthday bash for one of her girlfriend

Then, on Saturday she was off to a paintball game with rest of her schoolmates

When we picked her from school, she was still full of energy; talking incessantly about her (mis)adventures, so it was a welcome relief for us when she went off to bed and woke up late the next day. 

Friday, 20 April 2012

Banana Nutella Crepes

What intended to be my all-by-myself lunch menu became my tea offering,
since MrD  came home for lunch unexpectedly bearing some store-bought sandwiches

Banana Nutella Crepes
Recipe courtesy Michael Chiarello

For the crepes:

2 large eggs
1 cup skimmed milk
1 cup flour
Pinch salt
2 tablespoons butte, made into beurre noisette
In a bowl, whisk together the eggs, salt and milk. 

Add the egg and milk mix to the flour and mix well so that there are no large clumps.
Add the browned butter and mix to incorporate, being careful not to overwork batter.
The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

After the crepe batter has rested for 1 hour, heat pancake pan over medium heat.
Add 2 ladles of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan.
Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is lightly browned.
With a spatula, carefully flip crepe and cook the second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter.
You should be able to produce 8 to 10 crepes.

Lay the crepes out on a flat surface.
Spread each crepe with about 1 tablespoon of Nutella spread.
In one fourth of the crepe, place some sliced bananas and fold the crepe over in half and in half again so that it has a triangular shape.
Repeat this with all of the crepes.