Saturday, 29 March 2014

À la Kampung Lunch

A late entry...

Our latest Tuesday Ladies Lunch took us all the way to South Deeside.
This time 'round, Azah, our host, tickled our taste buds with her fabulous spread of
Fried Beltfish, Boiled Yam along with Sambal Lonte
and Penang Laksa

Penang Laksa condiments

boiled yam

Fried Beltfish

Sambal Lonte

Uma's chicken satay

vegetables for Pecal


Mary's Mochi and Angkoo Kuey

Pauline's Karipap

Linda's Puding Lapis Bumi

Muna's Marble Cake

Layla's Brownies

Monday, 24 March 2014

Farewell Lunch for Amir & Athirah

A farewell for a delighful family who has been living here in Aberdeen for the last six years.
Amir, Athirah and their children Anisah and Muhammad will soon join the nomadic lifestyle of many Malaysian expats seeking great opportunities that the world has to offer.

Okay, let's start with the dessert...
I made Lompat Tikam sans the pulut, Chocolate Brownies and Courgette Cake

Not a dessert, but my lovely helper for the day....

For lunch we had an all-Thai fare of
Som Tam
Kai Loog Kuey
Kai Yang
Kaeng Khiao Wan

 Isma & Julie's Otak-Otak

It has been a great few years knowing this family. We wish them all the best of luck in their new posting...
As they say in the land of the Vikings, "lykke til!"

Sunday, 16 March 2014

First Year

OakenShield, one year on...

A year ago
we moved into the house amidst blizzard and heavy snowfall that stayed for 10 days into April 2013
Winter was longer than usual but the summer of 2013 was the best summer ever!

I can't believe it's been a year already!

Friday, 14 March 2014

Lamb Maharaja Biryani

Lamb Maharaja Biryani

1 tbsp butter
2 onions, finely chopped
2 tsp grated ginger
2 cloves garlic, finely chopped
1 tsp chilli powder
1 tsp nigella seeds
3 tsp ground coriander
1 tsp garam masala
1 tsp turmeric powder
1 tsp ground black pepper
500g boneless lamb shoulder, cut into bite-sized cubes
100ml sour cream

1 large sweet onion, sliced

3 cups basmathi rice
a few drops rose water

Preheat the oven to 220C.

Soak the basmati rice in water for 30 minutes.

Fry the onion slices till light golden brown in butter. Set aside.

In a large pan, heated butter and saute chopped onions, garlic and ginger until softened.
Add the nigella seeds, coriander, garam masala, turmeric and black pepper and cook spices over a low heat for about 5 minutes, taking care not to burn them.
Then add  the lamb with a little water, if necessary.
Lower the heat and cover and let meat cook in its own juices for 10 minutes.
Add the sour cream and 1 cup water.
Add salt and bring to the boil and simmer gently for an hour or until meat is tender stirring occasionally.

Put the rice in a small pan and cover it with 500ml of cold water. Bring to the boil.
Drain the rice  and set aside.

To assemble the dish: put a layer of rice on the bottom of an ovenproof vessel.
Top with a layer of the lamb curry.
Sprinkle over some of the fried onions.
Repeat with another layer of rice.
Keep going until everything is used up and the top layer is rice.
Dot the top with a sprinkling of rose water
Cook the biryani for 25 minutes in the oven.

Wednesday, 12 March 2014

Adzuki Beans Rolls

Soft Sweet Rolls

For the bun, I'm using Alex Goh's recipe

For the water roux
100 g bread flour
 70g boiling water

The dough
300g bread flour
100g plain flour
80g sugar
1 tsp salt
1 tbsp instant yeast
2 tbsp single cream
170g water
1 egg
60 g butter (diced)

Mix together boiling water and the bread flour to make a soft dough.
Wrap it in cling film and leave it overnight (preferably up to 12 hours) in the fridge.

 In a large bowl, combine flour, sugar, salt and yeast. Add in the cream, water and egg into the bowl of dry ingredients and mix with a fork or a wooden spoon to make a rough dough.
Cut up the water roux dough into manageable sizes and mix into the rough dough.
Then knead the dough until it is smooth and silky.

Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place  to rise for an hour by which time it should be double the size.
Punch the air out of the dough with your fist and then turn it out on to a floured surface.

Divide the dough into 8 equal portions (approx. 60g each).
Place 30g of adzuki bean paste in the centre of dough and wrap the dough around the bean paste making sure there's no hole to be seen

Flatten the dough using rolling pin and make a few light scores using sharp knife (be careful not to cut through the dough)

Place the rolls, seam side down on a baking tray.
Cover them with a tea-towel and leave to rise again in a warm place for about half an hour

When the buns have puffed up, beat together a little egg and milk and paint them with the glaze.
Scatter the buns with sesame seeds and bake them for 15 minutes in a 220C oven