Showing posts with label simmered. Show all posts
Showing posts with label simmered. Show all posts

Saturday, June 29, 2013

Pengat Pisang ( Sweet potato , taro and banana in sweet coconut sauce)

I haven't cook  pengat in my life, always mom cooked and I eat ;P....I remember she added gula melaka, and very tasty.
Sometimes she also add fish egg sago pearls.....yums....
When Wendy tag me in with this recipe , I knew I'll cook this, because I never had this pengat pisang for a very long time le...
I can't find pisang raja at the wet market, so the boss told me can replace with pisang nangka.
Although pisang nangka is sourish ( I bought unripe one), it goes well with this pengat. The sweet taste from the coconut sauce and sourish from banana, is a good combination....I also add a pinch of salt to enhance the coconut taste...

Recipe from Wendy which she posted it on her FB.

100 gm yellow sweet potato
100 gm purple sweet potato
100 gm orange sweet potato
200 gm taro ( yam)

Coconut sauce:
1 litre coconut milk (from 1 grated coconut)
A pinch of salt
100 gm sugar ( can reduce to 80 gm)
2 pandan leaves , washed and tie a knot
3 bananas, (preferably pisang raja) , peeled and cut
into 1 cm slices ( I couldn't find pisang raja , I changed it to pisang nangka)

Peel and cut sweet potato and taro into a small diamond shape.
Steam separately until cooked.
Bring coconut milk, pandan leaves and sugar to a simmer, stirring until sugar dissolve.
Put steamed sweet potato and taro into the coconut sauce.
Add banana slices, (cut just before cooking to  prevent discoloration)
Stir to mix. Serve.

 Steamed sweet potato and taro.


I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Tuesday, April 16, 2013

Bubur Cha Cha

Another sweet and beautiful dessert I made last saturday. Because of the colorful strip cha cha and different colors of sweet potatoes being used, this bubur cha cha become more attractive and  tasty too.

Ok, once I came back from market, immediately I soaked my pink fish eye sago pearls. Few minutes later, it expand and cracked , whoa, it surprise I look back at Wendy's recipe again....oh my.....'no need to soak the fish eye sago'...arghh!!!......I always reading the wrong information...right now no choice......I hv to cook the sago in a boiling water, then soaked it in cold water....

Then, did you see the fish egg sago in the pic? It still hv the white spot in the worries, just leave the whole pot of bubur cha cha for about 15 minutes or so, it will fully translucent.

Here's the recipe that was adapted from Wendy and Gertrude .

2.5 L water
3-4 pcs pandan leaves,knotted

1 cup purple sweet potatoes
2 cups orange sweet potatoes
2 cups taro
1/2 cup fish eye sago pearls

1/2 cup fish egg sago pearls
120 gm sugar
150 gm palm sugar / gula melaka

1/2 cup dried colorful bubur cha cha

400 gm thick coconut milk( undiluted)...I used packet

Method :
Cut sweet potatoes and yam into 1cm cube .
Boiled bubur cha cha (D) until soft, took about 5-7 minutes.
Dish up and soak into cold water for later use.
Bring (A) to a boil, add in (B), cook until (B) is soft and tender.
Add in (C) and (D) , let it simmer for about 10 minutes.
Lastly add in (E) , bring it to a boil and off the fire.
Leave the pot uncover for about 15 minutes.
Serve hot or cold.

Ingredients for bubur cha cha......The yam , I used half only...

Cubed sweet potaotes and yam, boiled colorful cha cha,and boiled fish eye pearls....

There you are , a nice hot or cold yummy Bubur Cha Cha.....


Friday, March 22, 2013

Curry Chicken

I seldom cook curry chicken from scratch, always used ready made curry paste....haha...!!!
Just mix with chicken and cook, easy!

But, that day I saw Annie made roti jala with curry chicken,looks so good, so, I thought I'll give it a try, make from scratch..
And ,'s the curry chicken! I give 2 thumbs up for this delish !!!! 

And I won't use the ready made curry paste anymore.!!!

Here's the recipe from Annie , I change a bit, I used dried chili instead of chilli paste and because I love the aroma from lemongrass, so I used 2 lemongrass and blend it together with chilli, shallots and garlic.
Thanks Annie for this great recipe :P

1 whole Chicken (Est. 1 - 1.2kg), cut into big pieces( I used 4 whole leg)
4 Potatoes, cut into big chunks
150ml Coconut Milk
500ml Water, or more if you want
5 to 6 tbsp Curry Powder
2 tbsp Chilli Paste( I used 10-12 pcs dried chillies)
10 to 15 leaf of Curry Leaves
5 bulbs Shallots
5 cloves Garlic
1 stalk Lemongrass, bruised ( I used 2 stalks)
2 to 3 tbsp Cooking Oil
1 tbsp Salt, or more to taste
1 tbsp Sugar, or more to taste

Boil the dried chilli until soft.
Grind the softened died chilli, shallot ,lemongrass and garlic into paste. 
In a large wok, or pot, heat up oil, fry chilli paste until fragrant add in curry leaves and curry powder, fry till fragrant.
Add in chicken pieces, sear the chicken pieces, like for 5 mins or so.
Add in water, bring to boil. Once boiled, add in potatoes, mix well, cover up and let it simmer for about 10mins under low heat.
Season with salt and sugar. Add in coconut milk and let it boil. Once boiled, taste. If the taste is right, then heat off, leave it there for 10mins before you dish up and serve. 



Monday, March 18, 2013

Ayam Masak Merah / Malay Red Cooked Chicken

Ayam masak merah  a delicious dish from Johore. The spicyness of this ayam masak merah just nice/right, even my youngest daughter, who can't take spicy dish also  love it !
Prepared this dish 2 weeks ago, but  now only I post it up....haiz....lazy lazy bugs please go away!!!
The recipe from Wendy .

4 whole chicken leg
1tsp salt
1/2 tsp turmeric powder
Dash of pepper

3 shallot
2 cloves garlic
1 cm ginger
2red chillies

2 inches cinnamon
3 cloves( bunga cengkih)
3 cardamoms ( buah pelaga )
1 red onion, sliced

1/2 cup tomato ketchup
1/2 cup coconut milk
1/2 cup water
1/3 tsp salt
1 tbsp sugar
1 cup canned green peas

Method :
Marinate chicken with salt. turmeric powder and pepper at least 30 minutes.
Mill shallots, ginger, garlic and chilli.
Heat up wok and put in 1/2cup of oil.
Pan fry chicken pieces until the skin turns golden. Dish up.It's ok if the chicken is not cooked thoroughly and oozes some blood.
Pour away some oil, leaving behind about 2-3 tbsp of oil.
Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion.
Continue to saute until the onion looks translucent and wilts.
Put in the rest ingredients , except peas.
Return chicken into the wok and cook until the gravy reduces to prefered amount.
Put in peas and let it cook for a while.
Dish up and serve.

I'm submitting this dish to Malaysian Food Fest Johor Month hosted by Annie of Annielicious Food.


Monday, August 6, 2012

Chicken Tempra

This is one of my favourite nyonya dish. It has a little bit spicy and sourish taste.
I love the gravy, it goes very well with steamed white rice, or you can just sip it from the spoon.

2 chicken thigh & drumstick, cleaned & chopped into pieces.
1 onion ,sliced
3 cloves garlic, finely chopped
1-2 chilli, sliced

1 tbsp dark soy sauce
2 tbsp soy sauce
11/2 tbsp brown sugar
100 ml water , if you like the gravy, you can add more.
3 ml lime juice, from about 2-3 lime

Heat a wok, add in 2 tbsp oil.
Fry onion till fragrant, then add in garlic, fry a while.
Add in sliced chillies, fry a while.
Add in chopped chicken, fry until half cooked.
Then add in the seasoning and water. Let it simmer until the chicken is tender and cooked.

Lastly add in lime juice and turn off the fire.
Dish up and serve.

I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks

Thursday, October 6, 2011

Chilli Tomato Chicken

This recipe I adapted from one of my very old recipe books.I had this book in hand for about 15 years.Had tried some of the recipes, and quite satisfied with the outcome of the recipes.
For this recipe, I cooked it several time,and still enjoy it.But, this time,I reduced the amount of chillies in this recipe so that my youngest daughter also can enjoy it too.
I post the original amount of chillies needed here .You can adjust it to your liking.

Source : The Amway Cookbook.
3 whole drumstick chicken or 1 whole chicken
3 tbsp tomato paste /puree
1-2 big onion, sliced into wedges
2 tomato, sliced into wedges
150 ml evaporated milk
Salt and sugar to taste
Oil for deep frying

Ground to paste:
200 gm onions
50 gm dried chillies
20 gm galangal
10 red chillies
2 pcs lemon grass
3 pips garlic

Wash and cut chicken into pieces and season with salt.
Heat oil in a wok and deep fry chicken till golden brown. Dish and drain.
Leave 3 tbsp in a wok, fry the ground ingredients till fragrant.
Add in tomato paste and mix well.
Stir in the fried chicken , tomato wedges and sliced onions.
Add in the evaporated milk and simmer for 10 minutes on low heat.
Add salt and sugar to taste.Serve.

Thursday, September 1, 2011

Rendang Daun Kunyit/Turmeric Leaves Rendang

I got this Rendang Daun Kunyit/Turmeric Leaves Rendang recipe from a friend , about 10 years ago.This rendang is very easy to cook. Just add everything in a pot and cook.It's also not oily, cause we didn't use oil to stir fry the pounded ingredients.Taste delicious too.
The recipe here was not spicy enough ( cooked according to my youngest daughter taste,she can't take too spicy).You can use dried chillies to replace the fresh chillies for spicyness, or add bird chillies(chilli padi).You can add kaffir lime leaves too.
Here's the recipe:

3 chicken thigh  and drumstick , separate the drumstick and thigh, become 6 pieces.
2 -3 pieces tamarind peel
3 cups coconut milk ( semi thickness) 
2 pieces of turmeric leaves,slice thinly
Salt and sugar to taste
1/2 cup of kerisik

For pounded:
140 gm shallots
60 gm garlic
160 gm chilli, I used fresh chilli
4 candlenuts
4 cm of ginger
2 cm of galangal
6 lemongrass
3 cm turmeric
2 pieces of turmeric leaves ( I omitted this,cause I only had 2

Add pounded ingredients,  turmeric leaves and coconut milk in a pot.
Let it boils, then add in chicken.
Cook until the the chicken cooked and the gravy becomes thick.
Add in tamarind peel.
Add in salt and sugar to taste.
Lastly add in kerisik.

How to make kerisik:
Stir fry 1 cup of coconut in a wok until golden brown and fragrant.Pound or grind the fried coconut.

Thursday, June 9, 2011

Rendang Ayam Goreng/Fried Chicken Rendang


When I saw this in My Kitchen Snippets,I said "wht ? chicken rendang without coconut milk?"As I know, we cook chicken rendang need lots of ingredients like coconut milk, kerisik(toasted coconut),rempah(spices)......, at the end felt so tiring.So, as promise, I gave it a try.hhmmm...sooo delicious, we do enjoy it even without coconut milk,or kerisik(toasted coconut), rempah(spices)..... You should try this also.If you want it more spicy , can add some bird chillies.Here's the recipe I copied and modefied a bit from My Kitchen Snippets :

2 drumsticks and 3 chicken wings,chopped 
3 stalk lemongrass – smash it
3 kaffir lime leaves
3 tbsp soy sauce
2 tbsp kicap manis/sweet soy sauce
1 1/2 tbsp tamarind pulp + ½ cup water
Sugar and salt to taste

 Marinate for chicken:

1 tsp turmeric powder(I use 2 11/2inch fresh turmeric,grated)
1 tsp salt
½ tsp pepper

Ground into paste:

4 green chili – cut in chunks
1” ginger
4 cloves garlic,peeled
10 shallots,peeled

Clean the chicken. Cut into small pieces. Drain dry and marinate it with turmeric powder, salt, pepper and set it aside for half an hour.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Set it aside
Heat up some oil in a wok over medium heat and shallow fried chicken until cook and golden brown on both sides. Remove and drain the oil on paper towels.
Remove some of oil from the wok and leave about 3 tbsp of oil. Sauté the ground paste, kaffir lime leaves and lemon grass until lightly brown and fragrant. Add in the tamarind juice, soy sauce, kicap manis(dark sweet soy sauce), salt and sugar. Continue to stir until the sauce boiled.
Add in the chicken, toss and turn until it is well coated with the sauce. Check seasonings. Dish out and serve it with rice.


Wednesday, May 4, 2011

Chicken Pong Teh

Today, I want to share Chicken Pong Teh(Ayam Pong Teh) recipe.This is one of our favourite nyonya dish.My mom used to add pork meat into this dish.But, we like it this way, without the pork meat.The kids loves the gravy mix with white rice.Here's the recipe:

2 whole chicken legs,cut into pieces.
5-6 mushrooms
200 gm potatoes,peeled and cut into pieces
2 tbsp oil
4 shallots, chopped
3 cloves garlic, chopped
1-2 tbsp chopped ginger
2 tbsp soy bean paste (tauchu)
1 tbsp dark soy sauce
11/2 tbsp gula melaka/palm sugar/coconut sugar
* if using granulated sugar, I suggest use 1/2 tbsp,
but anyway, it's different ppl different taste bud.
200 ml water

Soak the mushroom in water for about 30 minutes or until soft.
Wash and squeeze the water from the mushrooms and cut it into half.
Chopped the whole chicken legs.
Peeled the potatoes and cut into pieces.
Chopped shallots, garlic and ginger.
Heat a wok, pour in 2tbsp oil.
Stir fry shallot, garlic and ginger till fragrant.
Add in soy bean paste(tauchu) and stir fry a bit.
Add in mushrooms and stir fry,it will become dry a bit.
Add in chicken and stir fry again until half cooked.
Add in potatoes and water, cover to cook, about 5 minutes,keep stirring in between.
Lastly add in gula melaka/palm sugar/coconut sugar. Serve.

Wednesday, March 30, 2011

Chicken with basil leaves

This dish is similar to 3 cups chicken.I adjust the oil and wine.And it's so delicious, my kids like to drink the gravy(?? a little bit like soup, cos I added quite amount of water)

Let's see the recipe;

2tbsp sesame oil
1tbsp sunflower oil(any oil will do)
2 chicken drumstick
some basil leaves
10 slices of ginger
4 cloves garlic( smash)
some woodear( wah..I forgot to

1/2 cup red wine
2tbsp soy sauce
10gm rock sugar
1/2 cup water
1tbsp dark soy sauce

Soak woodear for 30 mins, drain and cut into pieces.
Cut chicken into pieces.
Heat wok, thn add sesame oil and sunflower oil.
Fry ginger untill brown, thn add garlic, fry till fragrance.
Add chicken, stirfry again till half cook.
Thn only add all the seasoning.
Cover and cook till the chicken tender.
Put basil leaves, and cover , about 2 mins.
Dish up, serve with white rice.