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Eggless Condensed Milk Chocolate Cake...♥

This is one cake I would recommend everyone to try on. It's so easy to prepare and the result is definitely satisfying. I never make the choc ganache as we had the cake with Hershey's Chocolate and Strawberry syrup. Liked the crusty top and edge :)

A bookmarked recipe from Nithi's space. Feel free to drop by her awesome and mouthwatering blog. Her food(o)graphy speaks more! Thanks Nithi for sharing this yummy recipe and congratulations on your blog's 3rd Anniversary :) 

Was too lazy to get ready my KA, thus I just used a wooden spatula to mix the batter. Stir in one direction only ;)


EGGLESS CONDENSED MILK CHOCOLATE CAKE 
adapted from :~ Nithya of 4thsensecooking 


Ingredients :~ 
  • 180gm All purpose flour
  • 70gm Cocoa powder
  • 1 tsp Baking Soda 
  • 2 tsp Baking powder
  • 1 can (400ml) Sweetened Condensed Milk
  • 100gm Melted butter
  • 180ml water ( I add choc milk )

Method :~
  1. Sieve flour, cocoa powder, baking powder and soda together into the mixing bowl. 
  2. Add melted butter, condensed milk and water ( choc milk).
  3. Beat until well mixed. The batter would be in pouring consistency.  ( I just used a wooden spatula to mix the batter )
  4. Bake at 180°C for 40 mins or until skewer comes out clean. 
 















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Canned Mackerel & Potato Sambal & Awards...♥

A quick glance at the my dish today...too simple Canned Mackerel Sambal & Potato Sambal....hehe! I was rushing for dinner last night and prepared this for my kids.

They had it with some parathas.

You may also use the canned sardine, my favourite is always Ayam Brand Mackerel :)




CANNED MACKEREL SAMBAL

Ingredients :~
  • 1 can mackerel, keep the sauce too
  • 2 medium sized potatoes ~ cut each into 6 ( deep fried in oil )
  • 1/2 inch ginger ~ minced
  • 3 cloves garlic ~ minced
  • 1 onion ~ sliced
  • 1 sprig curry leaves
  • 2 pcs dried chilli ~ halved (optional)
  • 2 tbsp chilli powder
  • 1 tomato ~ cubed
  • salt to taste
  • oil

Method :~ 
  1. Heat oil in a wok and saute ginger, garlic, onion, curry leaves and dried chilli until fragrant. 
  2. Add in the mackerels (not the sauce) and stir gently, cover lid for 2 minutes. You will be hearing popping sounds! (I prefer the fish to be a little fried).
  3. Open the lid and stir and turn over the mackerels. 
  4. Now, add the sauce, chilli powder and salt. Stir thoroughly and leave to cook for another 2-3 minutes. 
  5. Lastly, add tomato cubes and fried potatoes and mix. Check for salt.
  6. Leave for another 1 minutes and dish out! Serve with hot rice or paratha or bread.
 
 


And it's now time for the Awards I received...

Firstly, the Chef Award is from Be@Home via email. Thanks to Bany Paul, the editor for considering my blog and passing me the award html :)



Second award from a dear blogger friend, Sonali Pradhan of Only Fish Recipes. She amazes you with her tantalizing fish recipes and of course others too...do check out her space for more! Thank you Sonali, sorry for posting them a little late. ;)

 



And final one, another Liebster Award from a new found blogger friend, Maha from Mahas Lovely Home. She too blogs her food in a way you would feel like grabbing the whole plate and having them on your own! Thank you for the thoughts Maha :)

  



I'd take the privilege to pass on the awards (The Versatile Blogger, Inspirational Blog Award and Liebster Blog) to some newly discovered blogs that I enjoyed visiting and drool as much as I could!!! :)








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Corn Custard Pudding / Puding Kastad Jagung...♥

A beautiful Monday wishes to all of you. I'm taking you straight to the dessert today as I've got some mission to be accomplished here. Lol, it's none other than the novels I've been hooked to lately.

I love puddings anytime...whether it's soft and creamy or the tender types. Can't really remember when I last made this Corn Custard Pudding. I craved for it, so made it right away as I had a can of Cream Style Sweet Corn available on my shelf.



CORN CUSTARD PUDDING

Ingredients :~
  • 600ml coconut milk ~ I used 3 boxes (200ml each) coconut milk, M&S brand
  • 400ml water
  • 1 cup or less sugar
  • 1 cup (150gm) Bird's Custard powder
  • a pinch of salt
  • 1 can Cream Style Sweet Corn ~ about 260gm

Method :~
  1. Mix all the above ingredients except for corn in a heavy bottomed sauce pan until the custard powder dissolved.
  2. Place the pan over low heat and add cream corn.
  3. Keep stirring over low heat until the mixture becomes thick and shiny.
  4. Do not leave the mixture unattended, or you'll see a burnt bottom.
  5. Once the mixture has turned thicker, turn off the heat.
  6. Pour the batter into cake tins or moulds.
  7. Cool at room temperature until it hardens. You may store in refrigerator later.
  8. You may also serve it warm right after it's cooked as soft pudding :)

Have them chilled...yumm!





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Vegetable Fritters...♥

Fritters are one of my favourite teatime snacks! Anchovy fritters and banana fritters are very common in my home. This time I made Vegetable Fritters using cabbage and carrot :)

Dipped in chilli sauce and a cuppa tea next to you...simply gracious!!!

A very quick one, do try it!



VEGETABLE FRITTERS

Ingredients :~
  • 1 cup shredded cabbage ( I used Beijing cabbage )
  • 1 cup shredded carrot
  • 1 onion ~ chopped
  • few curry leaves ~ chopped
  • 1 green chilli ~ chopped (optional)
  • 1 1/2 cups plain flour
  • 1 tsp baking powder
  • salt to taste
  • sufficient water
  • oil for frying
 Method :~
  • In a bowl, mix together plain flour, baking powder and salt.
  • Then add water gradually and stir. The batter should not be too watery.
  • Mix in the shredded cabbage, carrot, onion and curry leaves. Stir evenly.
  • Heat oil over medium flame. Spoon the batter into oil and deep fry until cooked or they turn golden brown.
  • Dish out on a paper towel. Serve! :)


 I couldn't wait to enjoy these fritters...a quickie photo shoot! Hahaha...







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Soy Made Chicken Rendang...♥

It's 1st semester school break this week...Rishie is home, and Ashika is just so happy that her only brother is around to play with her. She'd always whine when Rishie gets down from the car to school every morning. Whether she likes him to be home or not, for sure she liked to fight with him. Hehehe kids...*sigh!

You may be seeing some vegan style dishes on my site lately. That's because I'm being one for 1 month and successfully finished 2 weeks now. I'd still prefer my dishes to be a little spicy...:)

Never liked soy made chicken, but this particular brand at Tesco changed my perception. It is Greenfarm's Crispy G. So good to munch on it right after deep fried. Suggest this dish for vegans. Actually anyone can have it. Try with soy made lamb chunks too.

You may check my Vegetarian Lamb Curry ~> HERE!!!


 


SOY MADE CHICKEN RENDANG 

Ingredients :~
  • 1 pack soy made chicken chunks ~ deep fried in oil
  • 1/2  inch fresh turmeric *
  • 1/2 inch ginger *
  • 3 shallots *
  • 3 cloves garlic *
  • 1 medium sized onion *
  • 2 stalks lemongrass *
  • 3 - 4 tbsp dried chilli paste
  • 1 pc tamarind pulp
  • 1/2 cup coconut milk
  • 3 kaffir lime leaves ~ shredded OR turmeric leaves
  • 2 tbsp coconut paste (kerisik)
  • 1 cup water or less for thick gravy
  • salt
  • oil
















Method :~
  1. Blend together ingredients marked * until it forms a paste.
  2. Saute the blended ingredients and dried chilli paste in oil for 10 - 15 minutes or until oil parts. The rendang tastes better when it's stirred longer. 
  3. Add coconut milk, water, tamarind pulp and salt. Allow gravy to boil a few times. 
  4. Add coconut paste and stir.
  5. Lastly, add the fried soy made chicken chunks and shredded kaffir lime leaves. Mix evenly and dish out. Serve hot :)


















    Don't feel guilty, you're not gonna have heavy curry all the time, don't you?
    I'm going for second serving, what about you? ^___^




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    Sticky Cheesy Corn Flakes...♥

    Firstly, I would like to say Hello and welcome my new readers, visitors and bloggers to my space. Thank you for your precious views under every post of mine. Comments are the real boost for a blogger like me to keep going, though I don't blog regularly :)

    Now, would you like a quick snack for tea time or while glued to novels or your favourite shows on TV? Then, try this simple Sticky Cheesy Corn Flakes.

    The addition of mozarella cheese happened after my son requested. I was about to place the tray in the oven and he quickly suggested to add some cheese. Not sure what made him to think of that! "Why Not!" was my reply to him. Thus the name has been changed...

    For the recipe, I referred and made few adjustments to my previous Honey Corn Flakes.

      
    STICKY CHEESY CORN FLAKES 

    Ingredients :~
    • 125 gm butter 
    • 1/2 cup sugar
    • 5 tbsp honey 
    • 3 tbsps chilli sauce
    • 1 cup mixed nuts ( I used store bought, ready to eat nuts cocktail)
    • 6 cups original corn flakes ( I used Kellogg's)
    • shredded mozarella cheese


    Method :~ 
    1. In a heavy bottomed sauce pan, melt butter together with sugar, and honey.
    2. Add chilli sauce and mixed nuts. Stir and turn off the heat.
    3. Mix in the corn flakes, stirring evenly. 
    4. Spread the mixture on a nonstick baking tray. Sprinkle mozarella on the corn flakes mixture. Stir a little.
    5. Bake in oven for 6-8 minutes.
    6. Cool and store in an airtight container.
     * You may choose to omit the mozarella.
     * You may also fill the corn flakes in individual paper cups and add mozarella before baking. 






    HAPPY MUNCHING !!!




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    Potato Puffs...♥


    An evening, on a beautiful chilly weather...a treat at our very own gazebo, Potato Puffs.
    Both Rishie and Ashika were so excited that Amma finally made them some evening snacks :)

    They waited impatiently as I get over with the photo shoot, and we enjoyed the evening together having these potato puffs served with kiwi and mango yoghurt drinks :)

    By the way, the potato filling was prepared by my Mom (a vegan). Instead of having it with rice, I used them as filling for my puffs. It's time to make use of my Kawan Puff Pastry sheets before they end their life! LOL!



     POTATO MASALA by my Mom :)

     Ingredients :~
    • 3 large potatoes ~ boiled and skinned, cut into small cubes
    • 1/2 cinnamon stick
    • 1 pcs star anise
    • 1 tbsp garlic paste
    • 1 tbsp shallot paste
    • 1 large onion ~ sliced
    • 1 green chilli ~ sliced 
    • few curry leaves
    • 1 tomato ~ cubed
    • 2 tbsp meat curry powder
    • salt to taste
    • little water


     Method :~
    1. Heat oil in a wok and saute cinnamon stick, star anise, garlic & shallots paste until fragrant. 
    2. Add onion, green chilli, curry leaves and tomato. Stir together.
    3. Add some water, curry powder and salt. Mix and allow gravy to boil. 
    4. Add potatoes and stir altogether. Keep stirring until the gravy thickens. Dish out!

    To prepared the puff :~
    1. Place the filling in between a pastry sheet and wrap. Press the ends with a fork. 
    2. You may wrap the sheets as per your creativity. 
    3. Bake in oven for 15-20 minutes until the pastry turn golden brown. Enjoy!!!
    Variation :~ You may use the filling for curry puffs or just with plain rice will do!



     







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    Quick Tofu Sambal (Vegan way!)...♥

    Hello everyone! Seeing you all again in the month of March! My finger is finally free from the wire yesterday! Right now, it's stilll covered with gauze, gotto leave it dry for another 2 days.

    I have to do my own physio try to bend the finger slowly. The swelling and the fracture will take 3-6 months time to heal, as per my orthopedic :)

    I shall come up with a post on how I got hurt and the recovery process with some images soon.

    Now, my Quick Tofu Sambal. This sambal suits for Vegans especially.




     QUICK TOFU SAMBAL / SAMBAL TAUHU

    Ingredients :~
    • 3 firm tofus ~ cut each into 4
    • 2 cloves garlic ~ minced
    • 1 large onion ~ sliced
    • 3 tbsp dried chilli paste ( add or less )
    • 2 medium sized tomatoes
    • 2 kaffir lime leaves ~ shredded or just like that
    • salt to taste
    • sufficient water about 1.5 cups
    • cooking oil

    Method :~
    1. Fry the tofus in oil, sprinkle some over salt over, fry until golden brown. 
    2. Place on separate plate.
    3. Stir fry garlic and add dried chilli paste. Stir until oil parts.
    4. Add onions and stir. Add water, tomatoes and salt, keep stirring.
    5. Allow mixture to boil, add fried tofus and kaffir lime leaves.
    6. Mix together and dish out. 

    Perfect with plain white rice or bread.

    Variation : For non-vegans, you may add toasted dried shrimps.





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