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Monday, October 24, 2011

Diwali Count Down -- Homemade Ghee (Clarified Butter)



In India, many families buy a big jar of fresh milk every day and boil it at home, they will save the cream on top of milk and keep it in a jar. When the amount of cream in the jar reaches desired amount, the housewife will boil the cream in a heavy bottom pan or clay pot at low heat to slowly evaporate water content in the cream, the clarified liquid will be homemade ghee/clarified butter.

The same method is being used in many countries in the world to preserve clarified butter.

It is almost impossible to accumulate the amount of cream needed to make ghee at home nowadays, thanks to technology, we no longer need to pasteurize milk by boiling it at home.

But it doesn't mean that we can't make the lovely homemade ghee anymore...

Here is the workaround method.


在印度北方,很多家庭每早都会跟养牛的农夫/奶贩买一大罐当天挤的牛/水牛奶,然后自己家加热杀菌,煮好的牛奶表层会浮着一层奶脂,主妇们会用勺子把奶脂掏出收集在一个瓦罐里。等瓦罐里的奶脂量够多了,就用一口厚重的铜锅/瓦锅小火熬煮至油脂里的水份完全挥发,蛋白质沉淀,熬制出来的透明油脂就是传统饮食用得很多和印度宗教仪式里不可或缺的酥油/Ghee了。

阿拉伯和非洲也运用相同的方式炼制酥油。一般熬煮酥油剩下的蛋白质和奶杂质不会浪费,加到全麦粉里和水揉成面团就可以做成非常好吃的酥饼喔!

现在很少有人会天天买牛奶自己熬煮了,收集奶脂也成了几乎不可能的任务,不过酥油还是可以自己在加用黄油制作的喔!

Saturday, October 22, 2011

Scrambled Egg Curry



Egg is a perfect choice when I am busy or have no mood for anything required more than 30 minutes to cook. This simple egg curry is quick, and goes well with steamed rice... very satisfying!

Tuesday, October 18, 2011

Tai Ping Mian (Birthday Misua with hard boiled eggs)




Mum used to make a big bowl of Mee Sua soup (fujianese thin noodle) on our birthday. As it was specially prepared for the birthday boy/girl. It became all the more precious and tasty.

It is my birthday today, and my mum told me to make a bowl of this noodle soup, as a sign of her love and blessing for me.

So I did....

Monday, October 17, 2011

Diwali Count Down -- Kaju Katli (Cashew Burfi)






It will be Diwali in less than 10 days, and I have been thinking of doing a Indian sweets series in celebration of this Diwali.


This is the first sweet in my list -- Kaju Katli, I have no met a person who doesn't like the taste of this sweets, even with my not so sweet Chinese taste buds, this charming sweet's nutty flavour won me over the very first time I tasted it!

Saturday, October 15, 2011

Apam Balik




Apam balik is a pancake with southeast Asian flair. It has tasty fillings of sugar, peanuts and creamy sweet corn. This lovely pancake is normally found in night market (Pasar Malam) or morning market (Pasar Pagi), sold by small stalls with 3-4 copper pans lined up baking this yummy pancake slowly to perfection, each one has thin layer of crust, and creamy fillings.

I just couldn't resist a piece each time I passed by the stalls!

Thursday, October 13, 2011

Black Sesame Oatmeal Rice Bread



The name of this bread is confusing enough, not to mentioned making it.... anyway, I planned this bread  initially to make use of the left over rice in my fridge before a long trip out for work.

Later on I found half a packet of sesame powder I bought earlier to make sesame porridge, I decided to bring my bread a notch healthier by adding that and some oat meal powder!

The rice in this recipe retain moist well, and make the bread very soft and fluffy!

Monday, October 10, 2011

Seri Muka




Seri Muka is one very interesting Nyonya kuih. It is sweet and salty in taste, chewy and silky in texture, even the top and bottom colors shout contrast.

But it all work out well with the blend of coconut milk, in typical South East Asian style : different, yet harmony.

Penang Hokkien Mee (Harmee)



I have tried a couple of Malaysian restaurants here in the states, and everytime I ordered this Penang prawn mee, and everytime, I mean, EVERYTIME, they never fail to dissapoint me....it is not possible to get what you crave for or what you miss out THERE...

So I decided to attempt to make this laborious dish at home. I started by patiently saving all prawn shell and head every time I cook a prawn dish... I also sent out request to all my friends in NJ to save up their prawn head and shells for me!

As a result to our group effort...I am ready to make this delicious prawn noodle!

Thursday, October 6, 2011

Saffron Rice




Saffron is believed to have good medicinal properties since ancient time. The Chinese use it to help women regulating menstruation cycle, improve blood circulation, help remove blood clots/blue black.

It is also important to know that saffron is not advisable to use on pregnant lady and or during menstruation, as it could cause excessive bleeding, and possible miscarriage.

This saffron rice works well as a side dish to go with fish or any seafood, it could be prepared in under 20 minutes!

Wednesday, October 5, 2011

Big Pau 大包



The kind of steamed buns we have back in Malaysia are very different in taste compared to those we found in the Asian supermarket here.


Our "Pau" (Steamed buns) back home looks similar in shape, but the wrapping tasted much sweeter, almost like a sweet bread.


Since the Malaysian version is not available here, I decided to make it at home to satisfy my homesick taste buds!


马来西亚的包子跟美国这里买得到的包子虽然看起来很相似,可味道却是大大地不同。马来西亚的包子皮和馅儿都是带甜的。


在马来西亚,肉包子有大包和小包的分别,大包的馅料比较足,有香菇,猪肉,鸡肉和鸡蛋。而且馅是炒熟了再包入的,小包则是生肉包,是直接的用腌好的猪肉包的包子。


今天我做的这款是大包。在马来西亚,其实要比我做的这个再稍微大一个10%左右,可惜我真的手掌不够大,只能包一个中包了。

Monday, October 3, 2011

Shredded Chicken and Chilli Stir Fry


I planted a cow horn chili plant last spring and it was obviously a late bloomer, it started flowering very much at the end of summer, and didn't gave me as many chili as I may wish for to make chili pickle.

It is also way too cold to make Indian pickle now, as it need long hours of sunshine to dry up chilies, one crucial factor in pickling process.

Anyways, one can never have too many chili at home,especially fresh crunchy green chili... I made it with good old shredded chicken breast, it's delicious and quick!
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