Saturday, November 26, 2022

Red Lentil Burger

I have been wanting to try eating healthy and the possibility of adding more plant based protein into my diet starting 2023.  Cutting down on meat protein and seafood such as prawns and squid and oysters will be in my wish list for 2023. For a start, I tried making burgers from red lentils and really it was delicious, flavourful and crispy on the outside and soft on the inside. There are many red lentil burgers on the internet. I chose one that is easy to prepare and oven baked for a healthier version. A keeper for sure. 
I can make 4 burgers from one recipe
the slightly sticky texture after blitzing in a food processor makes it easy for shaping

the ingredients in this burger mixture are red lentils, carrot, onions, sawtooth coriander, garlic and seasoning of my choice ( smoked paprika , black pepper, and salt )
a food processor is a must have in my useful helper

Red Lentil Burger - makes 4 piece
red lentils - soaked for 3 hours, drain dry
Half carrot- cut into small chunks
6 Sawtooth coriander
4 shallots
3cloves of garlic
1.5 tbsp olive oil
1 tsp smoked paprika
A dash of black pepper
Salt to taste

Blitz the ingredients above in a food processor until you get the right texture. Not too fine. Divide into 4 portions and shape them into burger size.

Line a greaseproof paper on a baking tray . Brush paper with olive oil. Place the burgers on the baking tray and bake for 20 to 25 mins.  Flip burgers over and further bake another 5 mins @200 C.
Take out once the burgers aregolden brown and crisps.

Friday, November 11, 2022

Curry Fish Head Mamak Style

My favourite curry is the Curry Fish Head Mamak Style. Hot spicy and the fragrance from Halba Campur ( Mix Fenugreek) makes the curry tasty and delicious. This curry is easy to whip up and had it cooked in 50 mins. I used Alagappa's Fish Curry powder. I find the taste more authentic for Mamak  Style curry. Vegetables I used for the curry are just okras and fresh tomatoes. 
delicious curry to serve to loved ones

Okras and tomatoes goes well with this curry
Halba Campur are mix fenugreek seeds

Curry Fish Head Mamak Style


1 med sized fish head

8 Okras

5 tomatoes - cut into wedges

4 tbsp Alagappa's Fish Curry powder ( mix with 2 tbsp of water into a paste)

1tbsp of ground dried chilli

6 shallots- sliced

1 clove garlic - chopped

2 slices of ginger

1sprig of curry leaves

2tbsp of Halba Campur

1cup of thick coconut milk

2 cups water

2 tbsp tamarind paste

5 tbsp of cooking oil


1. Pour 5 tbsp of cooking oil into pot and saute shallots , ginger , garlic curry leaf and curry powder and chilli paste till fragrant. 

2. Add in Halba Campur and add in thick coconut , tamarind paste and water. Once it boil ,add in fish head . Add in Okras and tomatoes and simmer under med low heat. Once the curry is boiling, add salt to taste. Off heat and serve with rice.

Saturday, November 5, 2022

Vanilla Apricot Ice Cream With Butterscotch Caramel Sauce Topping

Ice cream is mostly everyone's favourite . Adults and kids alike just love them. Me, is one big fan of homemade ones. Why? Reason being I can control the amount of sugar and I can have whatever flavours I like. Having a ice cream machine makes making ice cream easier. Lessen steps and the ice cream turns out more smoother too. This time, I made Vanilla Apricot Ice Cream and top with Butterscotch Caramel Sauce. So good. A pair made in heaven. I used canned apricot as fresh apricot not in season . Anyway canned one taste just as good. 
Smooth and creamy texture

topped with butterscotch caramel sauce
always thaw the ice cream for 2mins for easy scooping
I always prepare a jar of butterscotch caramel sauce for ice cream
vanilla beans from the vanilla extract
put them into the milk and heavy cream for the vanilla flavours

Vanilla Apricot Ice Cream With Butterscotch Caramel Sauce Topping

1 cup heavy cream
1/2 cup  milk
3/4 cup sugar ( I reduce to 1/2 cup sugar )
1 can of Apricot
1 tbsp of vanilla extract 

Combine the cream, milk, sugar and vanilla extract  in a medium saucepan and heat over medium heat, stirring , to dissolve the sugar. Place the pan in the ice bath and stir occasionally until it cools to room temperature. Transfer to a container , cover and refrigerate until thoroughly chilled about 3 hours.
About an hour before you churn the ice cream, add in the chopped and blended Apricots mixture.  Freeze in ice maker according to the manufacture's instruction. Transfer to a container and freeze until firm about 2 hours. Serve with Butterscotch Caramel Sauce.

Butterscotch Caramel Sauce

4 tbsp of unsalted butter
1/2 cup packed dark brown sugar
1 tsp flaky salt
1/2 cup heavy cream
1tsp vanilla extract
1. Melt butter in a heavy saucepan over medium heat, once butter melted, stir in dark brown sugar, salt and heavy cream. 2. Keep stirring with a rubber stapula until well blended for 4 to 5 mins. Scraping the sides occasionally.
3. Remove the mixture from the heat, add in the vanilla extract. Once cooled you can add in a tsp of whiskey if you like ( optional ) 
4. Store in glass jar. It will thicken once cooled. Can store in fridge and reheat in microwave.

Thursday, October 27, 2022

Pizza With Beefballs And Streaky Bacon

Light and easy meal is often welcomed by the husband...Pizza preferably, like the one above. The pizza base is easy to make and no fuss at all. Toppings can be of one's choice from minced beef to chicken or fully vegan. But knowing the husband, meat is a must have topping. I made Beef Balls for him with tomato and Italian herb sauce and plenty of some cheese and he is a happy human LOL! A light and easy pizza, where we can eat and watch TV at the same time.
I added fried bacon for the topping too

hubby loves the thick base
the more cheesy it is, the more delicious it is
baking time is just 30mins

one recipe of pizza dough
can make 2 pizza base 
beefballs with tomato 
Italian herbs sauce

Dough Recipe for Pizza Crust Base  
1.5 cups plain flour
1 cup bread flour
4gm instant yeast
2tbsp olive oil
1tsp salt
1tsp sugar
1 cup water

Mix all the ingredients together and knead till smooth (abt 6 mins) Leave to rest for 30 mins. Divide dough into 2 portions. One portion of dough can fit a 8 inch dia. round pizza tray.
Toppings of your choice.


Thursday, October 20, 2022

Preserved Dried Tomato in Rosemary Infused Olive Oil

My lovely cousin sister brought back gifts from Sicily Italy for me  .Dried tomatoes were one of the many gifts I received from her. What a wonderful cousin, having thoughts of me even while holidaying in Sicily. With the dried tomatoes, I preserved them in Rosemary infused olive oil. It will further enhanced the flavour of the tomatoes and helps keep them for longer period of them. Stored them in glass jar and keep in the fridge for future cooking.  Great for pizza, bread, pasta and in Italian stew. I can't wait to use them in my cooking. A great thank you to my lovely cousin. The steps in preserving the dried tomatoes are easy. For a jam jar size, I lightly heat up the olive oil. Once it is warm, add in dried rosemary herb and let the rosemary herb flavour infused into the oil. Pour the infused olive oil into the jar. Add in the dried tomatoes. Make sure the tomatoes are totally submerged in the oil. Once the oil has cooled down. Keep in the fridge till needed. It can keep for at least 6 months or more.

make sure the glass is sterilised properly before using. 

make sure olive oil is warm up so that the flavour of rosemary herb can easily infused into the olive oil, making it more fragrant
these dried tomatoes are from Sicily

Read up more on it before
 starting on your home preserving journey .


Wednesday, September 28, 2022

Chilli Sauce For Hainanese Chicken Rice

When having Hainanese Chicken Rice, a must have is a good chilli sauce. I was introduced to this beautifully blended chilli sauce by my daughter. Everyday we have long telephone conversations . Topic ranges from food, furkids to bible verses. My daughter who is also my best friend stays in Australia, so it's a long distance relationship but fortunately technology has brought us nearer. We can WhatsApp call or zoom to see each other. Sorry for the short digress, back to our recent conversation on food we cooked, she recommended this chilli sauce that she makes everytime she has chicken rice.  I tried it out and guess what? It is a must have chilli sauce and today I made a big batch for keeping in the fridge. It is a tangy, sweetish and flavour packed sauce for chicken rice . Once I had it , I became addictive to it. A must have chilli sauce when having poached chicken . It is easy to whip up too. It is made up of fresh red chillies, bird's eye chilli for extra heat, garlic ,ginger, sugar ,salt and vinegar . 
 Sometimes I add a tablespoon of oil from the soup after poaching the chicken , it gives the chilli sauce the extra oomph

Chilli Sauce 
12 pieces of fresh red chillies
3-4 pieces of bird's eye chillies
5-6 cloves of garlic
4cm piece of young ginger
1/2 tsp salt
1/2 tbsp of sugar
1 tbsp of vinegar or fresh Calamansi Juice
2tbsp of chicken fat from the steamed chicken.

1. Blend the first 7 ingredients in an electric blender till fine. Take out the chilli mixture and adjust seasoning to your taste .
2. Stir in the chicken fat into the chilli sauce when serving.

If storing in the fridge for long keeping ,do not add chicken fat. Add only during serving time. 

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