Monday, August 31, 2009

Chicken Curry

This is another favourite curry dish of the family. We love this chicken curry for it could be eaten with plain rice, yellow glutinous rice or eat it with plain bread .

I took the opportunity of the long weekend to cook this delicious, hot and spicy chicken curry to the delight of the Piggies. You are right, I do pamper them and they are so blessed…..lotz of good food for them to enjoy during this short break :)) They love my food and I love their company! :)

This curry is so flavorful coz I added in some kaffir leaves to enhance further the flavor of the curry.

I used baby potatoes for this curry...yumm yummy

the kaffir leaves truly enhanced the flavor of the curry

Chicken Curry


1.5 kg chicken ( remove skin and cut to pieces)
20 baby potatoes
4 tbsp of cooking oil

1 tbsp meat curry powder ( Babas)
150 gm of ground fresh curry spices ( from wet market )
1 stalk of lemongrass- crushed
3 kaffir leaves
15 shallots – slice thinly

1.5 cups of thick coconut milk mixed
together with 5 cups of water

½ cup of thick coconut milk
salt to taste


Heat up oil in a cooking pot over medium heat and add in the ingredients A and saute till fragrant and the oil has surface . Add in the chicken pieces and stir fry till the chicken is ¾ cooked. Add in ingredient B and the baby potatoes , lower the heat and simmer till the chicken and the potatoes are cooked through. Add in (C) and simmer for another 20 minutes. Add salt to taste.



May we continue to live in harmony and peace
and continue to respect each others culture
and enjoy each others FOOD!

1 Malaysia !


Sunday, August 30, 2009

Vegetables Stuffed With Meat Filling

When my Piggies are back , I will be either busy cooking in the kitchen making their favourite dishes for dinner or busy baking away….and a cuppa of hot green tea with some cookies to soothe the tired soul :p

They asked for this special dish - vegetables stuffed with meat filling enhanced by rich aromatic fermented soybeans gravy..Mmmmm I too loved this dish…it's been a long time since we had this for dinner. So, stuffed bitter gourd, aubergine, long fresh red chillies, firm texture brown tofu and shiitake made up this delicious and appetizing dish. The filling being minced pork, fish paste, dried shrimps and chopped spring onions with added corn starch powder , mixed together and stirred until a thick and sticky paste is formed. The preparation is simple and the end result belies it :))

Lightly fried them in hot oil till they are cooked for extra fragrance and dressed in a delightful aromatic gravy made of fermented soybeans, salted black beans and garlic. This is the family favourite dish :) I think , if I am not mistaken this dish is famous among Chinese families in Asia. They even served them as a dim sum delicacy in some dim sum restaurant :) but I served them as a veggie dish for dinner :p

yummilicious stuffed veggies and shiitake :)

not to forget firm brown tofu....everyone's favourite
and those pungent hot red chillies yumm yumm......

yumm yummm yummy........
filled our stomachs to satisfaction! :))))

Vegetables Stuffed With Meat Filling

Vegetable Ingredients
1 bitter gourd
1 aubergine
2 firm brown tofu
8 pieces of dried shiitake mushrooms – soaked and cut off stem
5 fresh red chillies

Meat Filling

300 gm minced pork
500 gm fish paste
100 gm dried shrimps- soaked and chopped
some chopped spring onions
1 tbsp corn flour

2 tbsp of fermented soybeans- chopped fine
½ tbsp of salted black beans
some chopped garlic

1 tsp of thick soysauce
½ tbsp of sugar

1 tbsp of corn flour mixed with 3 tbsp of water


Mix all the meat filling ingredients together and stirs with a pair of chopsticks till all the ingredients become a sticky paste. Leave aside.

Cut the bitter gourd and aubergine into ½” thick slices. Remove seeds from the bitter gourd.

Cut a slit through the chillies length wise and remove all the seeds.

Cut tofu diagonally and on each triangle cut a slit.

Soak the dried shiitake till soft and remove the stem.

Stuff all the cut vegetables with the meat filling. Apply some corn flour on the surface of the meat filling before putting them in hot oil and fry till cooked. Dish up and place them in paper towels to absorb the oil from the fried stuffed vegetables.

Meanwhile , heat up the wok with 1 tbsp of oil and put in all the gravy ingredients except the thick soysauce, sugar and thickening and sauté till fragrant. Add in 2 cups of water and simmer till it boils. Add in the thick soysauce , sugar and thickening When the gravy has thicken, add in all the stuffed fried vegetables into the gravy. When it boils, off the fire and dish up and garnish with some chopped spring onions.



Friday, August 28, 2009

Cheesy Roll by Water - Roux Method

Everyone in the family knows that I am crazy over bun making :) My other half gets worried when he sees my scale and all the baking ingredients on the table … “there she goes…in a world of her own ” :p Nothing beats the joy of kneading a piece of pliable dough, I find it very therapeutic and truly I am in a world of my own , the end result…a tray of yummilicious herbed, cheesy buns….phew it was worth all the efforts !

I have to thank Grace of Kitchen Corner for her generosity in sharing this bun making using the water-roux method. I am eager to try this method out for she shared in post how soft and fluffy those buns were , and needless to say I actually caught the fever from her :)) I can't wait till the weekend to try out her cheese bread strips ( of course, unlike hers, mine are shaped like hot dog rolls :)…. I am terrible when it comes to the art of shaping buns ) and after dinner I got all my stuffs ready and as usual Daddy will be hovering over my shoulder and asking questions " what buns are you making this time ? making the buns for me ? " I just answered “ ya ya for you ” * but actually my Piggies were on their way back for their 1 week exam break * they will definitely ransack for goodies to munch on and these buns would be great for them… “ exam break” always make them hungry:p They think more of food than books :p Yay, my Piggies are back so I can carry on baking more stuffs * wink,wink.

Bun making using the water-roux method is actually great…it makes the bun texture very soft , light and fluffy….P*E*R*F*E*C*T for people who love soft buns..:))) Thanks Grace , for sharing this with us. I love this and I think I will baking some more tonight coz I won’t allow the remnant water-roux to turn grey in the fridge :P What Grace said is so true…one can get addicted to it…I am addicted to it now…Watch out , my other half… more buns are coming your way!

For the toppings, beside grated cheddar cheese , I added some dried rosemary and some paprika. The aroma coming from these combinations while baking was really good….:p really, it was good! The good news is... the buns still remained soft in air-tight container the next day!

mix 250gm water with 50gm bread flour and
cook over low heat to get water- roux

mine didn't turn out like cheesy bread strips
but more like hot dog rolls :p

Slightly burnt on the surface but still taste good
Piggy boy likes it this way :)

simply delectable buns....I am addicted to the soft cottony
texture of the bun...the herbs and cheese add flavor
to the buns

soft, light and fluffy..Mmmmm yummy!

Thanks Grace of Kitchen Corner for this wonderful recipe :)
Hop over to her blog for the recipe


Tuesday, August 25, 2009

Tamarind Fish Curry

The fastest curry that I can cook up in just less an hour is this tamarind fish curry. Simple steps in the preparation and yet deliciously appetizing. With this , the whole family gets to enjoy a really nice dinner . Anything hot and spicy will have all the heads nodding in agreement LOL ! So easy to please them as long as it is CURRY!

this is one yummmilicious & savoury fish curry
black promfret is most appropriate for this kind
fish curry :)))

Tamarind Fish Curry


1 black promfret

1 big aubergine – cut into ½” thick slices
2 tomatoes – quartered
1 stalk lemongrass – crushed
1 sprig of curry leaves

6 shallots – slices thinly
2 pips of garlic- slice thinly

2 tbs of fish curry powder – mixed with 2 tbsp water, into a paste
2 tsp of ground chilli paste
½ tsp of mustard seed

3 tbsp of tamarind pulp – mixed with 1cup of water , into a paste
1 cup of evaporated milk
3/4 cup of thick coconut milk mixed with 1 cup of water
3 tbsp of olive oil
Sea salt to taste


Heat up the olive oil in a wok, add in the shallots , garlic , lemongrass, curry leaves, mustard seeds and sauté till fragrant. Add in the curry powder paste and grounded chilli paste and continue to sauté till the oil come to the surface. Add in the aubergine slices& tomatoes and the evaporated milk and cooked till the aubergine slices are soft. Add in the tamarind water and the coconut milk and continue to cook for another 10 minutes under small flame. Add in the promfret last, simmer the curry till the fish is cooked. Add in sea salt to taste. Dish up and serve hot with rice.



Monday, August 24, 2009

Chocolate Cake With Rich Chocolate Ganache

I received a sms from my Piggy boy last goes like this “ hey Mom, do you have ingredients at home for making a basic chocolate cake ? ” Haha…I smiled coz I know he must be craving for his chocolate cake with the sinfully rich chocolate ganache. He came back last weekend coz he mizzed my chocolate cake , not ME !!! Just kidding, he mizz ME of course…imagine all the good bakes he will be showered with ! . I woke up early on Saturday morning just to bake this for him so that the moment he arrives back he gets to savor this sinfully rich chocolatey cake . Chilled and ready for serving :))

My boy always has good words for my bakes and his famous words “ Seriously.. your cake are much tastier than those from the cake shop ” Whoa..I love it , each time he said that LOL! It sure make me feels good and on top of the world :p we love to be praised once in a while..okay ! And from people whom we love…right :))))

this is the right texture to acheive when whipping egg whites with
sugar...this is the most challenging part I think :) not too stiff

i finally managed to get the right consistency for the
chocolate ganache

moist and chocolately
piece of heaven on earth

a delectable piece of chocolately goodness
that brings my Piggy boy back home often...
he is truly a chocolate boy :)))

Chocolate Cake With Rich Chocolate Ganache

Chocolate Cake

5 egg yolks
20gm sugar

5 egg whites
110 gm sugar

(C )
120 gm plain flour
10gm cocoa powder

60 gm butter
60gm dark chocolate


Preheat oven at 180 ̊ C.

1. Cream together ingredients A in a mixing bowl till sugar has dissolves – leave aside

2. Whip ingredients B in another bowl till it can hold its form – do not over whipped it

3. Sieve ingredients C together till it is evenly mixed.
4. Melt ingredients D together in a steamer. Cool it before use .

5. Manually fold B to A till well blended. Fold in C to AB mixture and gently fold in D into ABC mixture.

6. Grease a baking pan of size 12” X 12” X 1” and pour in the cake batter and bake for 20 to 25 mins on center rack. When cake is done, take out and cool it on a rack.
Place cake on a cake board while waiting for the chocolate ganache to be ready.

Chocolate Ganache
300 gm dark chocolate – chopped into pieces
250 whipping cream
30 gm butter
1 tbsp honey * optional

Double boil the dark chocolate and whipping cream over small fire. Keep stirring till the chocolate has melted and the mixture has become thick. Add in the honey and butter last and stir till the butter and honey has incorporated into the chocolate mixture. Leave it to cool down completely. Pour over cake evenly and chilled in the fridge till ready to serve.

Enjoy and have a nice day! :))))


Friday, August 21, 2009

Sea Clams In Wine Soup

I thought I will just steam a fish and blanch some greens for dinner but when I went brisk walking ( my routine exercise ) last evening, I walked past this fish stall outside my housing estate and I could not resist stopping by to see what fishes they have for sale …these fishes are from Pantai Remis ,a coastal fishing village in Perak….the fishes were fresh but triple the cost compared to those frozen ones sold in the supermart but worth buying coz they are so fresh and sweet. I ended up buying some threadfin salmon and black promfret and not least to mention, a kilo of fresh sea clams too…persuaded by the seller of course! :p :p Sales talk as usual, promoting his stuff so I was sweet talk into buying these sea clams but no was so sweet that we finished one kilogramme of it :)) He even taught me how to cook them…. free cooking lesson , YAY…wonderful isn’t it ;p

I have never tried this specie before but looking at them I was seduced by their lustrous look and freshness! :))) We had extra dish for dinner last nite and Piggy gal was lucky coz she took the last train back and she too get to enjoy the clams :)) I cooked the way the seller taught me. Cooked them in wine and served as a soup dish….it was so sweet and honestly it is best eaten this way. You get to taste the original sweetness of the clam meat and the soup was heaven on earth….excuse my term of expression , it was really GOOD! :))))

the scent is out of this world.
and the infusion it makes is absolutely magical.

One minute you are entranced by this delicious aroma,
the next it is exploding in your mouth…

Just imagine
how many miles I have to walk
to reduce the calories and burn up the bad cholesterol!!!!!
self restrain!!!
walk walk walk and not pass the fish stall again
I forget to mention, he sell
mud crabs too......
I really have to stay away from this stall..
temptation is too great here....LOL!

Sea Clams In Wine Soup

1 kilo of sea clams – soaked and washed clean, drained

enough water just to cover the clams * I didn’t measure ,so you have gauge yourself :p½ cup of Chinese cooking wine
1 thumb size ginger – julienne
3 pips of garlic- crushed
3 chilli padi
1 tbsp of olive oil
sea salt to taste


Saute the ginger and garlic with the olive oil in a pot till fragrant. Pour enough water for the soup into the pot and boil for ½ hour and let the ginger and garlic infuse into the soup . Put fire to high and let the soup boils rapidly for another 5 mins, add in the clams , chilli padi and the wine together and stir till well mixed. When the soup boils and the shells are opened, off the fire and add sea salt to taste. Serve hot.

* Do not overcook the clams, the meat will become hard and shrink in size.

Edited :
P/s This post made it to Foodbuzz Today's Top 9 ( 23 Aug, 2009):)))
Thank you for all the buzzes :))))


Thursday, August 20, 2009

Thank You Once Again Tracie Moo

Terima Kasih Tracie Moo for passing me this "I ♥ Your Blog" award :)

Thank you, Arigato and Kamsahamida for it. Sorry not to have pick it up earlier due to baking those delicious pies :))) I appreciate it and am very encouraged by your kind thoughts :) :) :) Emotionally very happy and is beaming all the while , even with a surgical mask on. No one see the smile but they see my eyes beaming…hahaha thank you so much, you managed to make me smile despite the H1N1 gloom that we are facing!

Now time to answer these questions....before I can pick up the award :p

1. What is your current obsession?
Photography & Food Blogging

2. What are you wearing today?
Batik Kain with a Nyonya blouse ( a must for a Thursday for government servant)
3. What’s for dinner?
Steamed Fish & a Veggies Dish ( simple for weekday )

4. What’s the last thing you bought?
Baking ingredient for baking cookies
5. What are you listening to right now?
Music by Yiruma
6. What do you think about the person who tagged you?
Tracie Moo is one young & beautiful food blogger with a great love food :)

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Anguilla Island – I am half way reading the novel “Every Breath You Take ” by Judith Mc Naught. I fell in love with the island in the novel ….can?

8. What are your must-have pieces for summer?
Shorts and T-shrits that are cooling and comfortable…summer all the time over here :p

9. If you could go anywhere in the world for the next hour, where would you go?
Anguilla Island

10. Which language do you want to learn?
11. Who do you want to meet right now?
My Piggies, of course :)

12. What is your favorite color?
13. What is your favorite piece of clothing in your own closet?
My new Baju Kurung
14. What is your dream job?
Would love to be a private chef…no… I think Architect
15. What’s your favorite magazine?
Any food magazines

16. If you had $100 now, what would you spend it on?
A custom made blog template for my blog

17. What do you consider a fashion faux pas?
Plunging neckline

18. Who are your style icons?
19. Describe your personal style?
Something classy and elegant
21. What are your favorite movies?

22. Give us three styling tips that always work for you?
style hair into a chignon
23. Coffee or tea?
24. What do you do when you are feeling low or terribly depressed?
bake a cake or bread, read a novel
25. What is the meaning of your name?
serene and joyful

26. Which other blogs you love visiting?
food, photography, traveling and personal blogs
27. Favorite Dessert/Sweet?
soy milk jelllies
28. Favorite Season?
29.Which is your dream destination?
Whole World

30: Which is your favorite international cuisine ?

31.Your favorite kitchen tool?
A good sharp Knife
32. Which kitchen tool or equipment, you have wanted for a long time?
Ice cream machine :p

My Question

Which restaurant in the world would you like to dine in?

The Rules

Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

So I would pass this "I ♥ Your Blog" award to:


Wednesday, August 19, 2009

Mango Chutney Chicken Pie With Caramelized Onion Crust

I wanted to try out this special crust, caramelized onion crust, for my mango chutney and some left overs of mixed mushrooms from the quiche I made last week. I am a great fan of NoRecipe and when I stumbled upon this crust recipe from his blog , I knew I won’t rest in peace until I have try it out :p and I am greatly impressed with this crust…aromatic and the best part…it is easy to get the dough done. Put everything into the food processor and that’s it. A beautiful textured and aromatic crust dough! Thanks Marc for sharing this priceless piece of dough. Please do not take me word for it, try it out yourself. This is another beautiful crust after the cheese crust I had tried on the Quiche Lorainne. Thanks,thanks Marc :)

I make some mango chutney chicken pies with this caramelized onion crust and it turned out good, yummy and I am holding one in my hand as I am typing this post Mmmmm multi tasking …CAN ? :)) Daddy is always complaining that I am not taking good care of him…always baking for my Piggies only…so to pacify him, I told him I made this specially for him….so he is very happy today….I told him this.. “ as you eat this pie, remember every mouthful is LOVE from your better half ” Haha…this is to put some guilt on him …wicked? No, just to remind him that his better half have not forgotten him but taking care of his health :p :p

I know that my friends and readers who dropped by my blog will most probably think this. “ Gosh…this Momsie uses words like delicious, fantastic , yummilicious and heavenly freely. Is she bluffing ? ” So, I just want to clarify this , whatever words of expression I used on my blog to describe the taste is true in every sense of the word , of course , to suit my own taste bud and I posted them up for sharing. Of course I have tested them out before sharing. After all, good things are to be shared :p What Zurin said on her post recently that food bloggers don’t lie , Elin didn’t lie when she said her buns were good :p :p thanks , Zurin , for actually putting my mind at rest ;)) And I am happy to receive emails from readers , actually telling me they love reading my blog and have tried many recipes from my blog and that all turned out good and delicious….whoa that actually make my day! Thank you so much for reassuring me that putting up this blog was a right decision for me :) and sharing my bakes -is a blissful thing. It actually makes me a beautiful person… * wink wink ** Sorry, I am getting very emo lately. Menopausing ??? :p

first time trying this caramelized onion crust
years of baking , and it never struck me
that caramelized onion can be used in crust dough
Marc is a genius ! :))))

you can dump anything in as fillings and it will
still turned out yummy

I have to use up my bottle of mango chutney so
I added into the mixed mushroom and chicken
it turned out good...blends well with the breast chicken meat
the extra cheese for extra oomph :p :)

well baked pies to make the other half happy :p

I stole two from Daddy for my lunch too...* shhhhhhh
how could I resist this wonderful parcel of goodness!

the aroma of caramelized onion filled the room

I knew this would be a favourite crust from now :)

I will leave this to your own verdict whether

this is a piece of yummilicous goodness ! :p

Hop over to Marc's blog for the crust recipe


Thursday, August 13, 2009

Aubergine Mango Chutney Salad

I heart aubergine and I will have them at least once a week …and this time I tried turning them into salad. The tangy sweetness from the chutney blends well with the aubergine though. A tasty dish that can be served as a side condiment for roast chicken or any roast meat. Thanks Zurin for sharing this aubergine salad with me :)

this aubergine mango chutney salad can be
served as a side condiment for roast chicken....
exotically yummy :p

Click here for the recipe

Tuesday, August 11, 2009

Homemade Takoyaki

I would like to thank dear Robert-Gilles of Shizuoka Gourmet for sharing this wonderful recipe…without this recipe I would not have taken the challenge of trying out this homemade Takoyaki and I told him a few months back that I would love to make this. He gave me the link to buy this japanese takoyaki hotplate online but I told him it was quite pricey so I will get this cake mould instead and I am glad that I succeeded in making it , as near as 95% of those sold in supermart :)) My takoyaki shapes are oval shaped though :p . Shape doesn't matter as long as the taste is there...rite?Thanks ,Robert-Gilles for your wonderful Takoyaki recipe. Thumbs up from us all , Elin's kids and hubby!

Whenever my gal goes shopping in KL the first thing she will go for is this Takoyaki stall at the Jusco Supermart in MidValley. She just love it…so since our electrical shop in Ipoh doesn’t sell this takoyaki hot plate, I bought this Kuih Bauhulu mould plate from the crockery shop as a substitute and to my surprised it turned out well….delicious and tasted exactly like those sold in the supermart and was well received by my boy , Josh ate and ate and ate non stop so I have to be stuck to the stove and making takoyaki till he and the sister had enough. Daddy loves it too. For those of you who love this Japanese delicacy, do try making it yourself… is fun making them.

my fillings are slightly different
I used marinated octopus and
shredded cabbage and carrot...pour another tbsp of
batter on top to cover the shredded veggies

then flip it over with two skewer toothpicks

When it is cooked on both sides, take out and brush
worchestershire sauce on and garnish
with bonito flakes and seaweed and japanese mayo

simply delicious!

Once again, thanks Robert for this awesome recipe:))))

Hop over to Robert's blog for the recipe

Edited :

P/s This post made it to Foodbuzz Today's Top 9 ( 12 August, 2009):)))
Thank you for all the buzzes :))))

Friday, August 7, 2009

Homemade Mango Chutney

I have always wanted to try making mango chutney and I managed to pull out the lazy bones out of me and tada , a bottle of mouth watering mango chutney. I dedicate this to Zurin of Cherry On A Cake.

On July 27, she introduced a dish named Sri Lankan Salad Moju which uses fruit pickle , more specifically mango chutney. It’s hard to find mango chutney off the shelf over here, so I decided to make my own, I searched for homemade mango chutney and I knew that this one will turned out delicious! There are so many variations but I chose this one and I was not disappointed. Good things are for sharing :p This mango chutney can be eaten as a side condiment or use it to make salad as Zurin had done. It can be taken with roast chicken too…yay.. this mango chutney can be used in many ways! Just the thought of it....many dishes come to stay tuned :)))

cubed mangoes, diced onion, mustard seeds, golden raisins,
crystilised ginger , sugar, distilled vinegar, chilli flakes
are the ingredients used for making this mango chutney

after 1 hour of stirring and stirring the mango mixture,
inhaling this golden richness that so arouses my
salivary glands....mmmmm worth my time standing
over the stove stirring this golden richness !

the above amount was enough to fill up one glass jar
content of 500 gms

I could not resist taking a close up shot :p

you can slurps it off from your screen or try it out and
slurps the real thing...haha juz kidding :) ;)

Homemade Mango Chutney


· 3/4 cups sugar
· ½ cup distilled white vinegar
· 3 cups mangoes (3 mangoes), peeled and cut in 1/2-inch pieces
· 1 medium onion, diced
· 1/4 cup golden raisins
· 1/4 cup crystallized ginger, finely chopped
· 1 garlic clove, minced
· 1/2 teaspoon mustard seeds, whole
· 1/4 teaspoon red chili pepper flakes (hot)


Combine sugar and vinegar in a pot; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into clean jar and cool it before keeping it in the fridge .


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