Rock Cake

Dear All,

This is the first ever cookie recipe that I tried out when I was in the UK. It was my first time baking on my own. Actually I had helped my mum  baking biscuits before for Eid ul Fitr when I was a kid. I have fond memories of that. My mum usually started baking "kuih raya" 2 weeks before Eid..... usually after "sahur" (eating before the break of dawn) during Ramadhan month. By the time the cookies are ready, I can't eat them until time to break fast at 7pm later that day. You can imagine the anticipation! I think that was when I started to have the inclination to bake. Thanks Mum!

Btw, this is the recipe for Rock Cake. It's a misnomer.....it's more of a biscuit than a cake.

8 oz self-raising flour

4 oz margarine

4 oz sugar

1 egg

50g mixed fruit

1 tbs milk

Method:

Mix flour & sugar.

Rub margarine until appears like breadcrumbs.

Beat egg and add into mixture & knead.

Divide into small mounds on lightly greased baking tray.

Bake at Gas Mark 6 for 12-15 minutes until golden brown.

Yes Gas Mark 6! In the UK at the time, most ovens use Gas Mark. It means nothing if one does not know the conversion to temperature.

Lesson of the day:

This is the conversion of Gas Mark to temperature.

Gas Mark Celcius Fahrenheit

1 140 275

2 150 300

3 160 325

4 180 350

5 190 375

6 200 400

7 220 425

8 230 450

A conventional oven can reach only such temperatures. You can't go higher than that unless you happen to have a tandoori oven which can reach a temperature of 900 degrees Fahrenheit (480 degrees Celcius).

Now you are in the know!

Cassata Ice Cream

To all the followers of Chef Michel's Cooking Blog,

Hi All!

I have been busy lately........ and so the infrequent blog posts. So I have an idea! I am gonna post recipes that I have previously tried long, long time ago when I was studying in the UK................. I mean really long, long time ago.

To start off, this is one of my all-time favourite ice cream recipe. I have not made this for a long, long time. As I remembered it, it was simply scrumptious! YUMMY!

To make a Cassata ice cream, you need:

2 eggs (separated)

3 oz icing sugar (or less)

125 ml whipping cream

2 oz dark chocolate

2 tbs cocoa powder

1 1/2 tbs warmwater

Method: (you will need an electric beater...or else you will have a sore arm)

Beat egg white until firm peaks formed.

Beat in sugar gradually.

Whip cream until soft peaks formed.

Fold in egg white & sugar mixture.

Melt chocolate over boiling water.

Remove from heat & stir in egg yolks.

Combine cocoa powder with warm water.

Stir into choc/yolk mixture.

Then add into cream mixture.

Freeze.

As I remembered it, it was quite an easy recipe. Actually, looking at the photo it makes me wanna try it out again!

Disclaimer:

Photo used is googled. I will post a photo if and when I get to try out this recipe again.

Lala Revisited

It has been a while since my last blog post. It has been busy at Regency Specialist last month with late nights with no sleep at all. So cooking is set aside for a while....however I miss trying out new recipes. Last weekend, my parents whom I have not met for quite some time (because of work!) came down to Johor Bahru for a visit. We had Sunday lunch at my house. My wife was the chef of the day. The menu is chicken kurma, lala with Tahi chili sauce (the pièce de résistance) and steamed (actually microwaved!) baby pak choy with oyster sauce. The lala was a hit with my family. 

For the recipe, click this link:

http://chefmichel-mycookingblog.blogspot.com/2008/12/lala-with-thai-chilli-sauce.html

The vegetable recipe is quick and easy to prepare.

Wash & trim the stump.

Arrange half in a microwave-proof container.

Add oyster sauce & vegetable oil.

Arrange the other half on top.

Sprinkle some fried onion.

Blast in microwave for a few minutes.

Voila!....and Bob's your uncle!

BBQ Revisited

BBQ Honey Chicken (version 2)

I called this version 2 bcoz the ingredients are similar to the previous BBQ Honey Chicken with a few more improvisations.......It's kinda experimentation with omission of certain ingredients, changing proportions & trying ot new ingredients. Look through the ingredients and see whether you can spot the difference. It's a great satisfaction when ypur experiment turned out better than before!

Marinade:

12-14 chicken wings/drumstick (about 1 kg)

1 tbs coriander

1 tsp cumin

1 tsp aniseed

Toast.

10 shallots

5 cloves garlic

2 inch ginger

Blend with spices.

3 tbs chili sauce

3 tbs dark soy sauce

1 tbs oyster sauce

1 tbs chili paste (cili boh)

4 tbs honey

Combine all ingredients in a bowl.

Marinate chicken overnight in fridge or about 2 hours.

Rosemary Lamb Chops

Last time I tried lamb with mint. This time I am trying a match-made-in-heaven.......lamb with rosemary! When in UK, I used to see rosemary bush all over the place, so one can easily pick fresh rosemary from one's neighbour's lawn. Here in Malaysia, I have to settle with dried rosemary. However, fresh herb is not necessarily better. Some herbs are best used dried like bay leaves, marjoram & oregano. 

Marinade:

10-12 lamb chops

1/2 cup olive oil

1/3 cup vinegar

1 tbsp dried rosemary

2 cloves garlic

1/2 tsp salt

1/4 tsp freshly ground black pepper 

1 tsp sugar

Combine all ingredients in a bowl.

Marinate lamb overnight in fridge or about 4 hours.

Prawns with Cajun Spice & Garlic

You need some prawns. The bigger the better depending on how much you are willing to pay.

Wash 'em. Keep shell & head. Butterflied (cut top end with sharp knife) and devein.

Crush a few cloves of garlic. Sprinkle cajun spice until well-coated. Toss.

Marinate for at least 2 hours.

I bought my cajun spice ready-mix but you can mix your own cajun spice.

These are the ingredients, FYI:

1/4 cup of salt

2 tbsp cayenne pepper

2 tbsp paprika

1 1/2 tbsp onion powder

1 tbsp freshly ground black pepper

1 tbsp freshly ground white pepper

1 tbsp garlic powder

2 tsp dried basil

1 tsp chili powder

1/4 tspdried thyme

1/4 tsp ground mustard

1/8 tsp ground cloves

Combine all the ingredients in small jar (makes 3/4 cup)

Keep for up to 4 months in a tightly covered jar in cool dry place away from sunlight.

Nevertheless, it's probably cheaper to buy ready-mix bottle bcoz the combined price of all the spices are not worth it........at least in Malaysia.

Salad mixture of iceberg lettuce, romane lettuce & plum tomatoes served with thousand island dressing.

Buy ready-made or you can make your own thosand island salad dressing.

Ingredients:

1 1/2 cup mayonnaise

1/4 cup ketchup

2 tsp chili sauce

2 tbs white vinegar

3-4 tsp sugar

2 tbs chopped onions

1 clove garlic

1 tbs sweet pickle relish

1/4 tsp salt

1/2 tsp ground black pepper

Combine all in food processor.

Season to taste.

Cover and chill for minimum of 5 hours before using.

Some of dishes on the table spread. Special fried rice and vermicelli (prepared by my mother-in-law. Thank you Umi!) completed the food pyramid of meat protein, vegetables and carbohydrate. 

Lamb chops were gone very fast.....not exactly "gone in 60 seconds". I find the best lamb chops are still the ones in Jusco. Expensive but meat is very tender. Eight minutes per side and the lamb is medium done. The best cut of lamb is the lamb rack. I still can't find a butcher in Malaysia who sell it. KL maybe? If I find it I wanna try roast crusted lamb rack with black pepper sauce served with steamed asparagus & cream mashed potato. Yummy!

Nestum Butter Prawns

Something I cooked up yesterday. Tasty treat.....but NOT for those on diet!

It all started when a friend of mine (in Facebook) asked for this recipe.

Then I remembered the frozen prawns in the freezer. 

I thought if I could thaw 'em before going to work and cook 'em after work.

And so I DID!

It's difficult to get this recipe right the first time.

This is my second try. Still I cannot get 'em prawns to be as crispy as in the restaurant. Maybe because u need a LOT of oil.....really HOt oil to deep fry 'em. 

I don't wanna use up and waste too much cooking oil in the process.

300g big prawns, trimmed, washed and drained.
enough flour to coat prawns
4 cups oil for deepfrying
3 tbsp butter
3 egg yolk, beaten lightly
2 shallots chopped
1 clove garlic chopped
1/2 tbsp chicken stock granules
1/2 tsp sugar
2 sprigs curry leaves
6 bird's eye chilli/cili padi (sliced) 

salt and pepper to taste
5 tbsp Nestum or oatmeal

Method:
Wipe prawns dry. Toss in flour to coat. 

(Tip: It's important to pat dry the prawns to make it crispier)

Heat up oil, deep fry prawns for 1-2 min. Dish and drain.

Leave 1/2 cup of oil in wok, add butter. Heat together till "silent".

Stir in egg yolk. 

(I m just guessing.......but to make strings like in the restaurant, u may pour egg yolk through a sieve. Never tried it but theoretically it may work. I'll try it next time)

Add other ingredients except nestum/oatmeal and continue to fry till fragrant. 

Add prawns and fry till aromatic.
Lastly, add nestum/oatmeal and fry till dry.

Dish up and serve hot.

Kacang Phool (Foul Bean)

This is the famous Kacang Phool near Larkin Firestation.

Thanks Kak Raha. Both of us had kacang phool that u bought for lunch yesterday.

Got this recipe from a  website. I have not tried this recipe yet but it's worthy of mention. This is a basic recipe......why basic? Coz u can add your own secret ingredient if u want!
One day I am gonna try it. Once I did I will add a new photo to this entry.

Ingredients
1 tbs ghee
½ cup veg oil
200 g minced beef (browned)
2 tbs curry powder 1 can foul bean (kacang phool)
1 can kidney bean
2 large onion (blended)
3 cloves garlic (blended)  
2 cm ginger (blended) 

Garnish:
1 large onion (chopped)
6 fried eggs (for 6 people)
10 green chillies (sliced)

Calamansi lime (limau kasturi) cut into 2 

Direction 

1. Fry all blended ingredients & curry powder.
2. Blend half of foul & kidney beans and roughly crush the other half. 
3. Add browned minced beef with a little bit of water if needed. 
4. Season to taste.

5. Serve with fried egg, chopped garnish & toasted bread or French bread.

Foul bean translated to "kacang phool" in Malay.

I have translated this recipe in English for the benefit of all the international viewer of my blog.I noticed that my blog is viewed from all over the world..... from Sweden, USA, UK etc etc.
Thank you all for viewing. 

Chocolate Brownie with Choc Syrup & Choc Ice Cream

Being a chocoholic myself, a chocolate dessert is a must for every occassion. I made this for the BBQ the other day. Very easy to make......there are many versions. This is from my fav Chef at Home, Michael Smith.

Choc Brownie

12 oz bittersweet dark chocolate

8 oz butter

1 cup sugar

1/2 cup flour

1 tbs baking powder

2 tbs cocoa powder

A pinch of salt

4 eggs

A big splash of vanilla

(You can add 1 cup of chopped walnut or any nut if you want. I did not add any coz I don't have any at the time)

Preheat the oven to 350 F (175 C). Toss the chocolate and butter into a small bowl set over a small pot of simmering water (bain marie). This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove from the heat.

In a large bowl sift the flour, salt and baking powder together.

In a separate bowl, whisk the eggs, sugar and vanilla together then stir into the chocolate. Stir in the dry ingredients and walnuts.

Lightly oil the bottom and sides of an 8” by 12” baking pan. Sprinkle a bit of flour into the pan and shake until all the surfaces are evenly covered. Tap the pan upside-down on the counter to dislodge any extra. Pour in the batter and bake until set, about 40 minutes.

It took me only about an hour from start (measuring ingredients) to finish baking.

Best served with ice cream (chocolate of course) and choc syrup. 

Triple chocolate dessert!

This is how to make choc syrup......you can buy of course if no time. 

Choc Syrup

1 can unsweetened evaporated milk

2 handfuls choc chips

2 tbs cocoa powder

2 tbs brown sugar (less if you want less sweet or if you use sweetened choc chips)

Splash of vanilla

Whisk over low heat (bain marie)

Refrigerate.

This choc brownie was also a hit like the lamb. However, there's a special request for the Chocolate Molten Cake that I made earlier last December. I am gonna make 'em tomorrow. 

Stirfried Rice with Prawns

Breakfast.....what to eat for breakfast?

Cereal.....boring!

Toasted bread.....boring!

Frozen roti canai.......boring!

A look in the rice cooker & the freezer....... there are some leftover rice & leftover prawns (from bbq the other day).

It's time for a quick stirfried rice with prawns.

2 red chillies (or more if u like some heat)

1 onion

2 cloves garlic

dried anchovies (or dried shrimp...whatever u have)

Pound/blend all the ingredients.

Heat some oil.

Stirfry till fragrant.

Break an egg & stir.

Add prawns. Cook for 2-3 min.

Add rice (my mum usually add salt to the rice beforehand)

Add thawed frozen veg.

Splash of soya & oyster sauce.

Stirfry till rice fully heated.

Garnish with coriander leaves & spring onion if u want.

Quick & easy breakfast .........from leftovers!

Waste not, want not!

BBQ Honey Chicken, BBQ Mint Lamb & BBQ Chilli Prawns

Yesterday I hosted a barbeque for my family & in-laws.

Among the dishes in the menu were bbq honey chicken, lamb chops with mint & citrus juices, prawn with olive oil & chillies and cockles.

Only managed to take photo of the chicken only........ coz the lamb chops were gone in a jiffy before I even get to the camera! It was a HIT!

This is the recipe for the BBQ honey chicken. Basically, almost the same ingredients for satay marinade with honey and a few personal improvisations.

For 1 whole chicken you need:

1 tbs coriander seed

1 tsp aniseed (jintan manis)

1 tsp cummin seed (jintan putih)

Toast these 3 spices in a skillet.

2 inch ginger

2 inch fresh turmeric

2 cloves garlic

2 onions

2 stalks lemon grass

a bunch of dried chillies (as much as u can tolerate)

Put all in blender.

2 tbs sweet soya sauce

1 tbs thick soya sauce

1 tbs oyster sauce

4 tbs honey

Add blended ingredients with chicken in a sealable bag (easy storage in fridge, no washing up & meat and marinade will mix better in a bag)

Marinate for 2-4 hours (overnight if possible)

Take out of fridge well before barbequeing so that meat is at room temperature.

BBQ Mint Lamb

For every 2 racks of lamb chops (12-16 chops usually)

Crush a bunch of mint leaves

Juice from 1 orange & 1 lemon

1 tbs oyster sauce

Salt & pepper

Marinate for 1-2 hours in a sealable bag.

Same as before.....let meat to room temperature before bbqing.

Best served with black pepper sauce.

BBQ Chilli Prawn

Devein & butterfly prawns but keep shells on.

Chop some chillies

Add some olive oil

Salt & pepper

Marinate in a sealable bag.

Cockles (kerang)

Wash 'em.

Then just toss 'em on the bbq.

Easy peasy!

I made a small basket using aluminium foil (double-layer).

Make some holes at the bottom with a fork.

So that they won't roll all over your bbq grill.

Prawn with Coconut Milk/Bird's Eye Chilli (Udang Masak Lemak Cili Padi) & Stirfried Pumpkin

I just had the urge to be a chef yesterday. I feel the need to flex my "culinary skills".

So I figured out a couple of simple dishes to cook.... actually I don't need a recipe book, it's in my head already. Chef Michael Smith always says "the secret of cooking is cooking without a recipe". Yeah! Right! He can say that coz he was trained as a chef...... I am an amatuer cook. Nevertheless, everyone knows how to cook "masak lemak" but there are variations on how to cook it.

Here's the first recipe:

Ingredients:

300-400g prawns

 --> wash with tamarind juice (to get rid of the fishy .... or rather prawny smell)

A bunch of bird eye chillies (cili padi) 

--> the amount is up to you actually.... I like it mild although my other half like it hot hot hot! So she always complains that my cooking is not  HOT enough!

3 shallots

2 garlic

1 turmeric leave

1 lemon grass (bruised)

1 dried tamarind slice or 2 tomatoes (to add sourness)

1 anchovies cube

Enough coconut milk (2 cups or so)

salt to taste

Optional: you can add long beans

Method:

Pound bird eye chillies, shallots & garlic.

Pour coconut milk in a pot. 

Add pounded ingredients, lemon grass, turmeric leave and acnhovies stock.

Simmer on a slow fire and always stir. DO NOT leave unstirred or the coconut milk will "separate".

Let simmer.

When boiling, this is the time to add the long beans.

Then add prawns followed by tamarind slice or tomatoes.

Add salt to taste.

Once the prawns has changed color, remove from heat.

For the next recipe, easy peasy;

Ingredients:

Pumpkin

Shallots

Garlic

Anchovies or dried shrimps

Chillies

Oyster sauce

Fish sauce

Light soy sauce

Method:

Chop up shallot, garlic & chillies.

Heat some veg oil.

Sir fry anchovies/shrimp and chopped ingredients.

Add pumpkin. Stir.

Add sauces and a bit of water.

Cover & simmer till pumpkin tender (NOT mushy!)

VOILA!

Finished in less than 1 hour.

Waited my other half to arrive home.

Had early dinner for 2 at 6.45pm

No candlelight though!

Unfortunately, it was NOT Thursday night! You know what I mean! :-)