THAI GREEN CURRY CHICKEN

INGREDIENTS

1 kg chickencut 16 pcs / 1 k g ayam dipotong 16

2 cup coconut milk / 2 cawan santan

8 - 10 Thai egglants / 8 - 10 biji terung Thai

2 tbsp fish sauce / 2 sdb sos ikan

1 1/2 tbsp sugar palm / 1 1/2 gula merah

1/2 cup basil leaves / 1/2 cawan daun selasih

4 -5 kaffir lime leaves / 4 -5 helai daun limau perut.

3 chilies halved / 3 biji cili hijau belah dua

Green paste / paste hijau

The green curry paste

This green curry paste recipe from Thailand goes with our Thai Green Curry Recipe. It can also be used to prepare any type of green curry, especially with beef, chicken or catfish. You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

INGREDIENT FOR GREEN CHILI PASTE

15 large fresh green hot chilies / 15 biji cii hijau

15 bird's eyes chilies / 15 biji cili padi - OPTIONAL IF YOU WANT IT HOT

3 shallots / 3 biji bawang merah

9 cloves garlic / 9 ulas bawang putih

1 fresh galangal / 1 " lengkuas

1 lemon grass / 1 batang serai

2 kaffir lime rind / 2  helai daun limau perut

1 strand chopped coriander root / 1 tangkai daun ketumbar

1 tsp white peppercorns 1 sdt lada putih

1 tbsp roasted coriander seeds**/ 1 sdb ketumbar biji disangrai

1 tsp roasted cumin seeds*/ 1 sdt jintan manis

1 tsp shrimp paste / 1 sdt belacan

Grind all into paste./ Blend atau giling semua bahan sehingga halus

PREPARATION

1. Pour about 1 cup coconut cream  in a pot, bring to boil on medium heat, then add green curry paste. / Didihkan separuh santan dengan pes cili hijau atas api sederhana.
2. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly. / Kacau rata-rata dan renehkan sehingga berminyak dipermukaan.
3. When coconut cream has an oily sheen, add meat, stir well until the meat are getting cook./ Masukkan daging dan kacau, biar sehingga daging empuk.
4. Meanwhile, add coconut milk about 2 tbsp each time (add about 3 times) and stir regularly./ Masukan santan sedikit demi sedikit lebih kurang 3 kali. jangan habiskan santan, simpan sedikit untuk dimasuk pada peringkat akhir. 
5. Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the meat are tendered./ Masukkan santan selebihnya, sos ikan, dan gula. Kacau rata dan perlahankan api, reneh selama 30 minit lagi. 
6. Clean Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation. / Bersihkan terung dan belah 4 dan rendam dalam air garam untuk oxidantkannya.
7. Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves./ Bersihkan  daun selasih, daun limau perut dan belahan cili.
8. When the meat are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.) / Bila daging dah empuk masukkan terung dan kacau rata, masukkan air jika perlu.
9. Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat./ Akhir sekali masukkan daun selasih, daun limau perut dan belahan cili. 
10. Spoon the curry in a bowl and serve immediately./ Sedia  dihidang.

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Next Post - Thai Squid Salad / Kerabu Sotong Thai

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GOOD MORNING MALAYSIA - BREAKFAST MENU II FRENCH TOAST

French Toast is still an all time favorite when come to breakfast selection menu. You will never get bored with it. This is another recipe that I learned from my Home Science Class and also my family top 5 breakfast menu. My children love it with maple syrup and blueberry jam. I sometimes add some cinnamon powder in the eggs batter.

French Toast is very accommodating. You can add spices to the eggs and milk mixture, like cinnamon, nutmeg, vanilla extract, orange or lemon zest or even orange flower water, others prefer cream or even buttermilk. it will soak up the egg mixture.

Once you have cooked the French Toast there is always the question of how it should be served. Many just like to sprinkle a little powdered sugar over the top while others like it with pure maple syrup. As a brunch dish, serve with maple syrup along with fresh berries, slices of peaches or bananas, or even sliced apples that have been sauteed in a little butter, sugar, and ground cinnamon. Yet another idea is to spread your favorite jam over each slice and, if you are feeling indulgent, top with a little softly whipped cream or clotted cream. 

French Toast is also excellent with berry sauces; sauces such as Blueberry,Strawberry, or evenRaspberry, with or without fresh berries on the side. - ENJOY your breakfast.

INGREDIENTS

4 eggs / 4 biji telur

1 tsp sugar (optional) / 1 sdt gula

1 tsp salts / 1 sdt garam

1 cup milk / 1 cawan susu

10 - 12 slices white bread /10 - 12 keping roti

butter /mentega

maple syrup / sirap maple

1. Break eggs into wide and shallow bowl, beat lightly with fork. Stir in sugar, salts and milk./Pecahkan telur dalam mangkok yang besar dan cetek. Masukkan garam gula dan susu. Pukul dengan gerafu perlahan-lahan.
2. Over medium low heat, heat griddle or skillet coated with a thin layer of butter./ Panaskan kuali pada api yang perlahan.Keserkan dengan mentega.
3. Place bread slices one at a time into the bowl letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side/ Soal/coat as many slices as you will be cooking at one time./ Celupkan roti satu persatu dan balikkan depan belakang sehingga telur betul-betul meresap pada roti.
4. Transfer bread to the griddle or skillet heating slowly until bottom is golden brown. Turn and brown the other side./ Letakkan roti dalam kuali dan goreng hingga kekuningan. Balik-balikkan.
5. Serve French Toast with maple syrup and jam/ Hidang bersama sirap maple dan jam/

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Ini adalah salah satu lagi sajian yang saya berlajar di sekolah. Mudah membuatnya, sedap dimakan panas-panas. French Toast seperti juga dengan Pancake boleh dimakan dengan berbagai sajian sampingan seperti buah-buahan, cokolat krim, ais krim dan apa saja. Sesuai untuk sarapan pagi dan merupakan menu favorite yang diamalkan di seluruh dunia.

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Next Post - Thai Set Lunch - Thai Chicken Green Curry and Squid Salad

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GOOD MORNING MALAYSIA BREAKFAST MENU - NASI GORENG TERI MEDAN AND FRENCH TOAST

A very GOOD MORNING TO ALL, today I made simple breakfast menu using the leftover. It's NASI GORENG TERI MEDAN and all time favorite FRENCH TOAST. The nasi goreng is savory while the french toast is sweet, both compliment the day. Teri is actually anchovies. In Indonesia they called it teri. In this recipe I blended some of the anchovies with dried chilies and some I fried it to mix with the ready fried rice. 

Medan is a famous city in Northern Sumatera. May be this fried rice is a favorite breakfast menu for people in Medan and may be this is how this fried rice got its name. However Nasi Goreng Teri Medan tastes like our owned NASI GORENG KAMPUNG, not much different from the ingredients used and the cooking method. Here's my Nasi Goreng Teri recipe:-

• 2 cups cooked rice
• 1 cups achovies
• 1 large carrots, slice thinly or cubes
• 5 string beans slice thinly
• 2 eggs
• 3 cloves garlic
• 2 cloves of shallots
• 10 dried chilies soaked
• 2 tbsp light soy sauce 
• salt and white pepper to taste
• generous amount of oil for stir frying
• spring onions to serve
• slices of cucumber to serve

PREPARATIONS

1. Heat a generous amount of oil in the wok Deep fry 1/2 cup anchovies and set aside
2. Blend shallots, garlic , dried chilies and anchovies into wet paste and set aside.
3. Heat up oil and fry the chili paste till fragrant.
4. Add salts and soya sauce to taste
5. Add carrot and string beans.
6. Make a well in the center, add eggs. Stir it to mix. Leave it for 1 minute, then start to stir again.
7. Add rice.Stir quickly so that the rice is well coated .
8. Taste the rice. Add the salt if needed now. add white pepper, and keep stirring them for about 5-8 minutes, depending on how dry you want your fried rice to be.
9. Add fried anchovies and stir to combine. Serve immediately with spring onions and cucumbers. (If you do not want to serve them immediately, do not mix the fried anchovies straight away to keep them crunchy)

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Saya panggil ini sebagai bajet breakfast kerana breakfast hari ini menggunakan bahan-bahan lebihan semalam dan menggunakan stok apa ada dalam fridge. Pendek kata untuk menu hari ini kita tidak perlu keluarkan modal. Untuk french toast saya gunakan roti semalam dan untuk nasi goreng saya gunakan nasi semalam dan apa saje bahan yang ada dalam fridge saya godek dan guna pakai. Rasanya ini yang sepatutnya, untuk mengelakkan pembaziran. 

French Toast ini resipi all time favorite se entero dunia, mana-mana di dunia pun orang kenal dan makan french toast. Ini memang kegemaran anak-anak saya. Resipinya pada entry seterusnya. Nasi Goreng Teri Medan ini adalah Nasi Goreng Ikan Bilis, orang seberang memanggil ikan bilis sebagai teri. Resipinya sama aje dengan Nasi Goreng Kampung kita, malah rasanya pun lebih kurang sama. SELAMAT BERSARAPAN semoga hari ini terus memberkati anda semua

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Next Post- French Toast

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3 TIPS FOR BAKING WITH YEAST BY KATIE GOODMAN

Here's another tips from Katie Goodman, goodlifeeats.com on baking with yeast. A very practical advice that helps to minimise our fear in baking with yeast. Here are the useful tips;-

Don’t let any fear of baking with yeast discourage you from cooking up your own Naan at home. Here are some of my top tips for using yeast. Naan is a great recipe to start practicing with!

3 TIPS FOR BAKING WITH YEAST

doubled in bulk

Just because the recipe lists rising times, does not make them accurate. There are many things that affect yeast rising time such as yeast freshness and kitchen temperature.

Instead, consider rising times to be guidelines and pay more attention to: has the dough doubled in bulk. That is how you know the rise is complete.

finger test

Want to know how to test if the dough has doubled in bulk? Simply dust two fingers with flour and plunge them into the dough as you near the “guideline” recipe rising time nears. If doubled in bulk, the hole will not collapse.

On the other hand, the hole from your fingers will quickly close if the dough is not ready. Give it another 10-15 minutes and try again until the indentations remain.

fresh yeast

Fresh yeast is important. Take a look at the experation date before you get started, or if you don’t even remember when you bought the yeast, buy some fresh yeast. Old yeast doesn’t yield reliable rising results.

If baking with yeast is a rare occasion in your home, buy packets rather than jars of yeast to eliminate waste. Additionally, you can lengthen the life of yeast by storing it in the refrigerator, but make sure you let it come to room temperature before using.

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Tips dari Katie Goodman tentang yeast dan baking. Saya tertarik dengan point-point yang diketengahkan oleh Katie, biasanya kalau bermain dengan yis, jiwa selalu tidak tenteram, kerana takut kuih bentat, tak naik, tak jadi dan macam-macam, kadang-kadang minat nak mencuba boleh bertukar kepada takut nak mencuba. Tapi menurut Katie, kita tak perlukan takut paling penting dalam penggunaan yis ialah memahami peranan yis itu dan syarat-syarat penting yang perlu dipatuhi. Tips di atas amat berfaedah kepada kita.

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Next Post - Breakfast Menu

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AGAR-AGAR SANTAN PANDAN / SCREWPINE CREAMY JELLY

I remembered learning to make this jelly in one of my home science class way back in my secondary school.I haven't make it for quite sometimes until I spotted this jelly at MyLittleKitchen. blogspot. The aroma of the screwpine made this jelly fantastic.

It's easy to prepare especially using the powdered jelly. Really yummy and be careful you could be addicted once started. Let's check out the recipe :- 

PANDAN COCONUT JELLY / AGAR-AGAR SANTAN PANDAN

INGREDIENTS

10 g jelly powder/ 10 g agar-agar serbuk

1 cup sugar  / 1 cawan gula

1100 ml water / 1100 ml air

170 ml water plus 1 packet powdered coconut milk / 170 ml air campur dengan 1 packet coconut powder / 1 paket serbuk santan

1 egg / 1 biji telur

pinch of salts / secubit garam

5 screwpine leaf / 5 helai daun pandan

PREPARATION

1. Combine water and sugar and bring to boil over low heat until sugar dissolved./ Masak air dengan gula sehingga gula hancur.
2. Add in the jelly powder, stir constantly / Masukkan serbuk agar-agar dan kacau.
3. Beat egg together with the coconut powder and add into the jelly mixture / Pukul telur dengan serbuk santan dan perlahan-lahan masukkan ke dalam agar-agar.
4. Let it boil until the coconut mixture surface / Biarkan mendidih sehingga adunan santan timbul dan berbintik-bintik.
5. Poor into mold / Tuangkan ke dalam loyang/acuan
6. Rest to set / Biarkan sejuk dan membeku

* The recipe did not mentioned anything on the coloring, but I blended the screwpine leaf with 170 ml water, strain the juice and mix with the coconut milk  and egg or you can use green coloring. / Resipi tidak menyatakan apa-apa tentang penggunaan perwarna, tetapi saya menggunakan 170 ml air untuk blendkan daun pandan, tapi dan campurkan bersama serbuk santan dan telur.

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Seingat saya, saya belajar membuat agar-agar ini sewaktu di sekolah menengah dalam pelajaran sain rumah tangga. Memang amat meminati agar-agar ini tetapi lama betul tidak membuat sehinggalah saya terpandang resipi ini di dapur Nur, MyLittleKitchen. Oh... rasa lega betul hajat dihati kesampaian, memang sedap agar-agar ini lemak dan wangi. Boleh dimasukkan ke dalam loyang dan potongkemudian ataupun dimasukkan ke dalam acuan agar-agar. Sesuai disediakan pada cuaca panas seperti sekarang.

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Next Post - Tips on Yeast Baking by Katie Goodman.

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