Showing posts with label pineapple. Show all posts
Showing posts with label pineapple. Show all posts

Sunday, August 26, 2012

Ikan Sepat Masak Lemak Nenas( Salted Perch Fish And Pineapple in Coconut Milk)




Ingredients:
A packet of salted sepat/perch fish, about 5 pieces.
1/2  pineapple, cut into pieces.
200 ml coconut milk, I used low fat coconut milk.
100 - 200 ml water
Salt, sugar and pepper to taste

Pounded/ Blended Ingredients:
20 gm dried chillies
120 gm shallots
6 cloves garlic
15 gm lengkuas / galangal
6 gm kunyit / turmeric
20 gm ginger
10 gm belacan/ dried shrimp paste
3 pieces buah keras/ candlenuts
3 stalks of lemongrass, I used white part only

Method:
Soak salted sepat fish for about 5 to 10 minutes. Wash and drain.
Heat up 3 tbsp oil in a wok.
Stir fry the pounded ingredients until fragrant.

Ok, after this step, I  removed half of the fried ingredients into a bowl. Because I cook this for 3 of us, and 1 meal only. I keep the other half in freezer for later use.

Add in water, after the water boils, add in pineapple and simmer for about 5 minutes.
Add in salted sepat/perch fish and simmer for another 3-5 minutes. Do not cook the fish too long, else you can find lots of fish bones in the gravy.....that's not good , you'll choke the bones.... becareful.

Lastly add in coconut milk, salt , sugar and pepper to taste.
Dish up and serve.

I am submitting this dish to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks 

Monday, September 26, 2011

Sweet and Sour Chicken

This sweet sour chicken is a very simple dish and it taste really good. This is a perfect dish for children.Although I had added some chili sauce , but it didn't taste spicy at all.My girls loves this ...Yum yum..

Ingredients:
2 whole chicken drumstick ,clean , remove bone and cut into pieces.
2 pieces of canned pineapples, sliced
1/2 cucumber , sliced
1 onion, sliced
1 tomato, sliced
Some cornflour/potato flour for coating
Oil for deep frying

Marinade:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tbsp shaoxing wine ( optional)
1 egg
few dashes of white pepper

Sauce:
100 ml tomato sauce
1 tbsp chilli sauce
1 tbsp plum sauce
1/2 tbsp sugar
1/2 tsp salt
1 tsp white rice vinegar
100 ml water

Method:
Marinade the chicken pieces for about 30 minutes.
Coat the marinated chicken with cornflour/potato flour, and deep fry in hot oil till golden brown.
Dish up and drain.
Leave 1 tbsp oil in wok, saute onion awhile
Add in cucumber, tomatoes and pineapple,stir fry .
Add in sauce and let it boils.
Add in fried chicken and stir fry over high heat until the sauce thicken.
Dish up and serve.








Tuesday, August 9, 2011

Pineapple Upside Down Cake

Remember the Almond Torte that I made last month? Recipe from Chef Mei Kei from 'Think Out Of The Shell' by Nutriplus.Yesterday, I tried another recipe from her, it's Pineapple Upside Down cake with Fresh Cherries,but I don't have fresh cherries, so i omitted it. That Almond Torte was so delicious, and this Pineapple Upside Down was fabulous.
My sister in law said , the topping was quite sweet, but it's OK for me.That's my favorites part, the topping, so yummy. Here's the recipe that I change a bit ( use what I have in my kitchen).

Topping:  
120 gm brown sugar
65 gm butter
1-2 tsp water ( I used 1 tsp only)
1 small fresh ripe pineapple,core and sliced ( or use tinned pineapple for neater presentation).
A handful of fresh cherries , I omit this

Cake:
120 gm plain flour
30 gm super fine flour
(for these 2 flours, I used plain flour only)
1 1/2 baking powder
145 gm butter, softened
110 gm sugar
140 gm eggs (about 3 eggs)
1/4 tsp vanilla essence 
115 gm sour milk ( 1 tsp vinegar, topped up with evaporated milk to make 115 gm total.)

Method :
Line the bottom of a 8 inch round baking tin with parchment paper.

To make topping :
Melt butter and sugar in a saucepan until sugar dissolves and mixture is bubbly.If the mixture is very grainy,add a teaspoon of water or just sufficient for the mixture to become smooth.
Remove from heat and pour the mixture into the prepared tin.
Arrange the pineapple slices.

For the cake:
Sift together the plain flour,superfine flour and baking powder.
In a separate bowl,cream together butter and sugar.
Gradually add in egg and vanilla essence.
Fold in the dry ingredients alternately with the soured milk.
Pour cake batter over the topping in the tin.
Bake in preheated oven at 160C for 50 minutes to 1 hour ( I did 50 minutes only), or until cake is done.
Cool slightly , then turn out onto a serving plate.Serve.


Friday, July 29, 2011

Pineapple Chicken

You can use spare ribs to replace the chicken.If use spare ribs, that'll be Pineapple Spare Ribs......lols.I tried both,and its same , delicious. For the pineapple, try to fine ripe,sweet pineapple,it goes well in this pineapple chicken, and friendly to your tongue too...haha.Some pineapple, when you eat , can cause your tongue uncomfortable.Here's the recipe:

Ingredients:      
2 chicken whole leg
300 gm pineapple

Marinade:
1/2 tbsp light soy sauce
1/2 tsp salt
1 egg
1 tsp bicarbonate of soda
11/2 tbsp shaoxing wine
1 tbsp water
2 tbsp cornflour

Sauce:
2 tbsp sugar  
3 tbsp tomato sauce
2 tbsp plum sauce
1 tbsp worcestershire sauce
1 tbsp white rice vinegar
150 ml water

Method:
Wash and cut the chicken into pieces.
Cut pineapple into pieces.
Mix the chicken with marinade and marinade for 1 hour.
Deep-fry chicken in hot oil until golden brown and cooked.Dish and drain.
Cook the sauce ingredients until thick.
Add in pineapple and chicken, stir-fry until well mixed.
Dish up and serve.

*If worcestershire not available,you may substitute with 2 tsp soy sauce mix with 1 tsp white vinegar.