Honey Castella / Kasutera Cake (Japanese Sponge Cake)

The Sweet Spot, "Castella, also known as kasutera, is a delicate sponge cake that's popular in Japan, particularly in the city of Nagasaki, where it's served at festivals and street markets. Although the exact origins of castella are unknown, it's thought to have originated in the Castile region of Spain and to have been brought to Japan by Portuguese merchants in the sixteenth century. The basic recipe has many variations, but the honeyed version with dark caramelized crusts is among the most beloved in Japan. It's my favourite too."

Honey Castella / Kasutera Cake (Japanese Sponge Cake)

If you think Imelda Marcos had an impressive collection of shoes, the selection of cookbooks possessed by Trissa would have made your jaw dropped. When I visited her home two weeks ago, she handed me this cookbook - "The Sweet Spot" by Pichet Ong and Genevieve Ko and said to me, "I think you will like this one."

I flipped through it and 2 recipes immediately caught my eyes - "Condensed Milk Pound Cake" and "Honey Castella Cake". She saw my excitement and told me to take it home to try out the recipes.

I first heard of this castella cake from The Kitchen Snippets and ever since then I was eager to find out the texture and taste of this popular cake. It truly didn't disappoint. While the cake was baking in the oven, our house was fill with the sweet smell of honey. The texture of this cake is cotton soft and it's truly one of the best pound cake I have tasted.

I wouldn't say this is the best castella cake recipe because I have seen a better one. As I was baking this cake last night, Ju from The Little Teochew posted her Castella Cake which was her 5th attempt in perfecting this cake. You just have to look at her pictures to appreciate the beauty (and her cake slicing skill!) of this castella cake.

Honey Castella Cake Recipe

(Adapted from The Sweet Spot) - Makes one 9 x 13-inch cake, about 24 servings

Ingredients

• 1/4 cup (1 7/8 ounces / 52 g) canola, vegetable, or other neutral oil, plus more for greasing the pan
• 1 1/2 cups (7 3/8 ounces / 210 g) all-purpose flour
• 1/2 tsp salt
• 7 large eggs
• 3 large egg yolks
• 1 1/2 cups (10 1/2 ounces / 300 g) sugar
• 1/4 cup (3 1/2 ounces / 100 g) honey

Method

1. Preheat the oven to 350F. Generously grease a 9 x 13-inch cake pan and set aside.
2. Sift together the flour and salt and set aside.
3. Put the eggs, yolks, sugar, and honey in the bowl of an electric mixer and set over a saucepan of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch, 10 about minutes.
4. Fit the bowl into the mixer and whisk at medium-high speed until the mixture is pale yellow, thick, and completely cool, about 10 minutes. Gently fold in the dry ingredients.
5. In a small bowl, whisk together 1 cup of the batter with the oil until smooth and homogeneous. Add the oil mixture into the remaining batter in a slow, steady stream, folding continuously.
6. Transfer to the prepared cake pan. Bake for 15 minutes, then turn the heat down to 300F and bake until a tester inserted in the center comes out clean, about 45 more minutes. Cool completely in the pan on a rack.

Curry Laksa

Curry Laksa is another one of my favourite dishes that I like to introduce to you.

Curry Laksa

Curry Laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimps and cockles. Chicken is often used instead of shrimp. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malaysia as 'Daun Kesum'.

Curry Laksa Recipe (Serves 6)

Rempah Paste:

• 20 Asian shallots
• 10 cloves garlic
• 10 dried chillies, soaked in warm water
• 10 fresh red chillies
• 2 tsp toasted belacan
• 3 tbsp dried shrimps, soaked in warm water
• 6 candlenuts (buah keras)
• 3 tbsp curry powder

• 5 tbsp oil
• 3 stalks lemon grass, bruised
• 3 sprigs curry leaves
• 1 litre chicken stock
• 1 litre thick coconut milk
• salt to taste
• 200 g tofu puffs, cut into halves
• 300 g bean sprouts, blanched
• 3 hard boiled eggs, halved
• 2 pieces fried fish cakes, sliced
• 12 large cooked king prawns
• 12 seared fresh scallops
• 600 g rice vermicelli noodle (Bee Hoon), blanched

Method

1. To make Rempah Paste: Mix all ingredients and pound into a paste with mortal and pestle , blender or food processor.
2. Heat up oil in a soup pot, saute rempah paste, lemon grass and curry leave until fragrant.
3. Add chicken stock and bring to boil.
4. Lower heat and leave to simmer for about 10-15 minutes.
5. Add thick coconut milk and bring to a boil again, stirring all the time to prevent it from curdling.
6. Add tofu puffs and bring to a boil. Add salt to taste.
7. To serve: Divide rice vermicelli noodle and bean sprouts into individual bowls. Spread prawns, scallops, eggs and fish cake on top. Pour curry gravy and tofu puffs over and serve immediately.

Balinese Spicy Fried Chicken

It uses the same cooking principal as the famous Indonesian Ayam Kalasan (Kalasan Fried Chicken) which is to boil the chicken pieces in coconut milk & spices and then deep-fry them. However, this recipe calls for slightly different ingredients and cooking steps.

Balinese Spicy Fried Chicken

Bill Granger summarised all the goodness of this dish in one simple paragraph which I think it's brilliant: "This recipe is a tribute to tales I've heard of Balinese chicken dishes. Frying can easily result in dry chicken meat but, in this case, the coconut milk keeps it moist and juicy. Delicious cold, it makes great picnic food."

Balinese Spicy Fried Chicken (Serves 4)

(Adapted from Bill Granger's Bills Sydney Food)

Ingredients

• 1 cup (8 fl oz) coconut milk
• 3 kaffir lime leaves, or zest of 1 lime
• 2 Asian red shallots, roughly chopped
• 3 cloves garlic, crushed
• 1 x 2 cm (3/4 in) piece galangal (or ginger) root, sliced
• 3 green chillies, roughly chopped
• 1 tsp turmeric
• 1 tbsp salt
• 1 x 1.5 kg (3 lb) chicken, cut into 16 pieces
• Vegetable oil for frying

To Serve:

• Sweet chilli sauce
• Cucumber slices
• Coriander (cilantro) sprigs

Method

1. Place coconut milk, lime leaves (or zest), shallots, garlic, galangal root (or ginger), chillies, turmeric, salt and 2 1/2 cups (20 fl oz) of water in large saucepan and bring to a simmer over medium heat. Add chicken and cook for 20 minutes or until chicken is tender and just cooked. Remove chicken from saucepan and leave to cool on a wire rack.
2. Heat oil to 3 cm (1 1/4 in) in a wok or deep frying pan on high heat. Cook the chicken in batches, being careful not to overcrowd, until golden. Drain on paper towels. Serve with sweet chilli sauce, cucumber slices and coriander sprigs.

Pandan Coconut Macaroons (Gluten-free)

I have changed a few ingredients and cooking steps to make it gluten free and it now has a more KUIH-like texture. I have baked them in mini muffin tray instead of the traditional macaroons shape. I hope you like my adaptation.

Pandan Coconut Macaroons (Gluten-free)

On a last note, these are Coconut Macaroons made of dried shredded coconut, not to be confused with French Macarons.

Pandan Coconut Macaroons

(Loosely adapted from Gourmet Traveller Magazine)

Ingredients

• 3 eggs
• 225 g (1 cup) caster sugar
• 80 g (3/4 cup) rice flour
• 50 g (1/3 cup) tapioca flour
• 1 tsp vanilla essence
• 300 g shredded coconut
• 60 ml (1/4 cup) pandan juice - Blend three shredded pandan leaves with 60 ml water in a blender until finely pureed, then pass through a fine sieve

Method

1. Preheat oven to 150C.
2. Whisk eggs and sugar until dissolved. Sieve over both flour, fold to combine. Add vanilla essence and 1 tsp salt, fold through shredded coconut and pandan juice.
3. Grease a 12-hole mini muffin tray with oil or butter. Spoon coconut mixture into each hole until full. Bake in oven until golden and cooked through (35 minutes).
4. Cool slightly, carefully remove macaroons and set aside to cool to room temperature (20-30 minutes).

Cinnamon Chicken and Pine Nuts Pastries

I always count my blessings and look at the positive side of life. I must be thankful for everything positive in my life. I must look to where my life is and why it is where it is. It is amazing, whether you believe in God or not, there is an energy we dispel into the world that somehow comes back to us.

Cinnamon Chicken and Pine Nuts Pastries

Christmas is right around the corner. As I was baking these delicious pastries, I can't stop smiling and feeling so blessed.

Cinnamon Chicken and Pine Nuts Pastries

This is a great appertizer, cocktail or canapes recipe for your Christmas party.

Cinnamon Chicken and Pine Nuts Pastries

(Adapted from BBC Magazine: Rick Stein's Summer Meze)

Ingredients

• 3 tbsp olive oil, plus extra for brushing
• 450 g / i lb onions, finely chopped
• 600 g / 1 lb 5 oz skinless chicken breast, chopped into 1 cm pieces
• 3 tbsp pine nuts, lightly toasted
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/2 tsp sumac or 1 tbsp lemon juice
• 500 g pack chilled puff pastry
• A little plain flour, for dusting

Method

1. Heat the olive oil in a large, heavy-based frying pan over a medium heat. Add the onions and cook for 10-15 minutes, stirring now and then, until they are very sweet, soft and slightly caramelised.
2. Add the chicken to the pan and cook for 5 mins. Stir in the pine nuts, cinnamons, allspice, sumac or lemon juice and some salt and pepper, then cook for 2 mins more until most of the excess liquid has evaporated. Check the seasonings.
3. Heat oven to 200C. Roll out the pastry thinly on a lightly floured surface, then cut out 25 x 8 cm discs using a plain pastry cutter. Working with one pastry disc at a time, dampen the edge with a little water. Place a heaped tsp of the chicken mixture into the centre of the disc, then fold the sides, pinching together in three places to create a triangular shaped parcel, leaving about 1.5 cm of the filling showing in the centre. Repeat with the reamining discs. Place on baking trays lined with non-stick baking paper and brush each one lightly with olive oil. (Can now be frozen for up to a month.)
4. Bake for 20 mins until crisp and lightly golden. Serve warm.

Christmas Coconut Ice / Candies with Pandan and Rose Syrup

It all started with a comment from my reader kat of Suum Cuique: "Do you also know how to make coconut candy? Those colorful cubes that we used to sell in school during canteen days. I think it contains condensed milk."

Christmas Coconut Ice / Candies with Pandan and Rose Syrup

Coconut ice is a no-cook classic that's extremely easy to make. All it takes is a little mixing and an hour in the fridge.

Christmas Coconut Ice (Coconut Candies) with Pandan and Rose Syrup Recipe

Makes 40 pieces

Ingredients

• 395 g can condensed milk
• 3 1/3 cups (300 g) desiccated coconut
• 2 cups (330 g) icing sugar
• 1/ 2 tsp vanilla extract
• 2 drops pandan paste (or green food colouring)
• 1 tsp rose syrup (or red food colouring)

Method

1. Grease an 18 x 28cm lamington pan and line with baking paper, leaving some overhanging on the sides.
2. Place the condense milk, coconut, icing sugar and vanilla extract in a bowl and mix with a metal spoon until well combined (it will be quite stiff). Divide the mixture into half and place them into 2 separate bowls.
3. Add rose syrup to first half of the mixture and stir well to combine. Spoon the mixture into the pan and flatten the top using damp fingers.
4. Add pandan paste to the remaining mixture and stir well to combine. Spoon the mixture over the top of the red layer and flatten the top with damp fingers.
5. Loosely cover with plastic wrap and chill for 1 hour to set.
6. Invert the coconut ice onto a board and peel off the baking paper. Cut into 5 strips lengthways, then 8 strips widthways to make 40 squares.
7. Pack the coconut ice into jars or wrap in cellophane to give as gifts - it will keep in the fridge for 3 weeks.

Claypot Chicken Rice with Lap Cheong (Chinese Sausage)

I love a good rice dish cooked in a claypot. This is the second rice dish I have made using a claypot. I have posted the Tom Yum Prawns Claypot Rice recipe back in May.

Claypot Chicken Rice with Lap Cheong (Chinese Sausage)

Claypot rice dishes make easy and wonderful one-pot dinners. It's very popular in Malaysia and it's a must try whenever you visit Malaysia.

Two of the essential ingredients in the Claypot Chicken Rice are Shitake Mushrooms and Lap Cheong (Chinese Sausage ??).

Lap Cheong is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned. When I was young, my mum used to steam the Lap Cheong and served it with plain rice for dinner. It's one of the best comfort food from my childhood.

Claypot Chicken Rice Recipe

(Adapted from My Kitchen Snippets)

Ingredients

• 1 Chinese sausage
• 4 chicken thighs – cut to bite size pieces
• 2 tbsp oyster sauce
• 1 tbsp dark soy
• 2 tbsp light soy
• 2 cloves of garlic, chopped
• 1 tsp cornflour
• 2 tbsp of rice wine
• 1 inch ginger, julienned
• 1 tsp of salt
• ½ tsp of pepper
• 1 tbsp brown sugar
• 3 spring onions, chopped finely
• 5 dried shitake mushrooms, soaked in warm water for 20 minutes
• 2 cups rice
• 3 cups chicken stock

Method

1. Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinade for at least half an hour.
2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Add mushroom slices, sliced Chinese sausage. Dish out and put aside.
3. Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.
4. Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve piping hot.

Thai Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)

It's spring time in Sydney. Mango is coming into season. I can't find a better way to welcome the mango season than making this classic Thai dessert - Mango and Sticky Rice Pudding which is arguably the best of Thai dessert.

Thai Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)

On a side note, I haven't been writing much lately. My posts are short, just long enough to describe what I need to say about the recipes. There are two main reasons behind it.

My computer that I work on everyday (the one that I can't live without) has died last Friday. While nothing is lost on the hard disk but I will need to get a new computer which will take about 2-4 weeks to arrive. At the meantime, I am using the second unit: my tiny lapbook which is notoriously hard to type and edit photos.

The second reason is that we had too much fun on our recent Port Douglas holiday. We went on a 80km/h speed boat (the reef sprinter) to get to the Great Barrier Reef for snorkeling. While speeding against the wave, my old joints couldn't take it and shifted :p The force has aggravated my old neck and back injury which requires a couple of physio sessions to fix them. While at it, my physio has instructed me not to spend too much time in front of my desk.

Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)-(Serves 4)

(Adapted from Food of the Word Cookbook)

Ingredients

• 4 large ripe mangoes
• 200 g (1 cup) glutinous rice
• 170 ml (2/3 cup) coconut milk
• 1 tbsp sugar
• 1/2 tsp salt
• 170 ml (2/3 cup coconut cream mixed with 1/4 tsp salt, for garnish
• 2 tbsp dry-fried mung beans (optional)

Method

1. To Make Sticky Rice: Put the glutinous rice in a bowl and pour in cold water to come 5 cm (2 inches) above the rice. Soak for at least 3 hours, or overnight. Drain and transfer to a steamer. Spread the rice in the steamer. Cover and steam at low heat for 20-25 minutes or until the rice swells and is glistering and tender. The cooking time will vary depending on the soaking time.
2. While the rice is cooking, stir the coconut milk, sugar and salt in a small saucepan over low heat until the sugar has dissolved. As soon as the rice is cooked, use a wooden spoon to gently mix it with the coconut milk. Set aside for 15 minutes.
3. Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Avoid cutting very close to the stone where the flesh is fibrous. Discard the stone. Slice each cheek lengthways into four or five pieces.
4. Arrange the mango pieces on a serving plate. Spoon a portion of steamed sticky rice with coconut milk near the mango slices. Spoon the coconut cream garnish on top and sprinkle with mung beans. Serve at room temperature.

Honey and Ginger Roast Chicken

This is one of my favourite dish for dinner. Easy enough for a regular family dinner and sophisticated enough for a dinner party. Have a good weekend!

Honey and Ginger Roast Chicken

Honey and Ginger Roast Chicken (Serves 4)

Ingredients

• 10 cm piece fresh ginger (50 g), sliced thinly
• 1 medium lemon (140 g)
• 1/4 firmly (55 g)packed brown sugar
• 1/3 cup (120 g) honey
• 1/4 cup (60 ml) water
• 2 cloves garlic, crushed
• 1 fresh large green chili, chopped, optional
• 4 x 350 g chicken Marylands (or 4 x drumsticks + 4 x chicken thigh cutlets)
• 3 green onions, sliced thinly

Method

1. Cut ginger slices into thin strips. Remove rind thinly for lemon using a zester, or peel rind with a vegetable peeler, avoiding the white pith; cut rind into thin strips.
2. Stir sugar, honey and the water in medium saucepan over medium heat until sugar is dissolved; bring to the boil. Add ginger; simmer, stirring, 5 minutes or until ginger is tender. Transfer to large heatproof bowl; stir in garlic, chili and rind.
3. Cut deep slashes through the thick part of the chicken flesh at 2 cm intervals; combine with honey ginger mixture. Cover; refrigerate 3 hours or overnight, turning chicken occasionally.
4. Preheat oven to 180C. Place chicken mixture, in single layer, in medium baking dish. Roast, uncovered, about 40 minutes or until chicken is browned and cooked through.
5. Top chicken with green onions and serve with steamed rice, if desired.

Nasi Kunyit (Turmeric Glutinous Rice)

For the Chinese, it is usually served with chicken curry, "Ang Koo" (it literally means "red tortoise", a Nyonya cake) and pink-dyed hard-boiled egg(s) as a gift of appreciation in celebration of the 1st month of a newly-born child.

The Indonesian usually cook it during their festive seasons, weddings and kenduris (feasts).

It is cooked with turmeric and can be served with any type of curry during breakfast (eat curry for breakfast), tea time, lunch or dinner.

Nasi Kunyit (Turmeric Glutinous Rice)

Nasi Kunyit (Turmeric Glutinous Rice) Recipe

Ingredients

• 500 g glutinous rice
• 2 slices tamarind pieces
• 3 tbsp turmeric powder
• 2 litres + 150 ml water
• 200 ml thick coconut milk
• 1 tsp black peppercorn
• 1/2 tsp salt
• 1 pandan (screwpine) leaf

Method

1. Wash glutinous rice and then add the tamarind pieces, turmeric powder and 2 litres of water. leave to soak overnight.
2. Drain and remove the tamarind pieces and rinse the rice once with tap water.
3. Put the rice into a steamer. Mix coconut milk, 150 ml water, black peppercorn, salt and pandan leaf and pour into the rice.
4. Steam over high heat for 15 minutes. Remove from heat and give it a good stir with a pair of chopstick, then return to steamer and steam for a further 15 minutes.
5. Remove the pandan leaf and serve with chicken curry or beef rendang.

Cantaloupe (Rockmelon) Sago Pudding

Sago desserts are very popular in Asia. This Cantaloupe Sago Pudding is my absolute favourite especially when it's served with this Shanghai Pancake. This fresh tasting chilled dessert is a perfect finish to any asian meal.

It's a very versatile recipe - you can use the melon of your choice, sago or tapioca can be used in this recipe and it can be made and refrigerated a day before serving. Great to prepare ahead for party!

I served this cantaloupe sago pudding for a lunch party I have hosted for some Sydney food bloggers last Saturday.

Cantaloupe (Rockmelon) Sago Pudding

Cantaloupe (Rockmelon) Sago Pudding Recipe (Serves 4)

Ingredients

• 1/4 cup sago
• 2 cups water
• 1/3 cup sugar
• 1 cup pureed cantaloupe or honeydew or watermelon
• 1/3 cup coconut milk

Method

1. Bring water to the boil in pan, add sago, simmer uncovered 10 minutes or until sago is clear.
2. Add sugar, stir until dissolved.
3. Stir pureed cantaloupe into sago mixture with coconut milk.
4. Refrigerate covered, until cold.
5. Serve in a cup or bowl with spoon. Drizzle with more coconut milk.

Note: This pudding does not set; serve it with a spoon.

Fragrant Chicken and Spinach Curry

What I love about this tomato based curry is that it has all the wonderful spices that I love: ground cumin, coriander, tumeric, cayenne pepper but it doesn't call for cream or coconut milk. Delicious yet healthy.

Fragrant Chicken and Spinach Curry

Fragrant Chicken and Spinach Curry Recipe (Serves 4)

(Adapted from Bill Granger's Everyday Cookbook)

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp turmeric powder
• Pinch of cayenne pepper
• 2 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 750 g (1 lb 10 oz) boneless chicken thighs, cubed
• 400 g (14 oz) tin chopped tomatoes
• 1/2 tsp sea salt
• 2 tbsp soft brown sugar
• 1 tbsp lemon juice
• 90 g (3 1/4 oz / 2 cups) baby English spinach, finely chopped
• Large handful fresh coriander (cilantro) leaves, chopped

Method

1. Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes until the onion is soft. Add the spices, garlic and ginger and cook, stirring, for 2 minutes more. Add the chicken and increase the heat to medium-high. Cook, stirring often, for 5 minutes, or until the chicken is browned.
2. Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the sugar, lime juice and spinach and stir until the spinach has just wilted. Remove from heat, sprinkle with coriander and serve with steamed rice.

Grilled Sambal Fish with Banana Leaf (Ikan Bakar)

You haven't fully appreciated the beauty of Malaysian cuisine if you haven't tasted sambal. Sambal can be a condiment, an ingredient or a dish which will always contain a large amount of chilis. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment and as an ingredient for a variety of dishes. It is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries. A sambal can also be a pungent dish of its own in which a large amount of chili peppers is used. Dishes called a sambal include sambal sotong (with cuttlefish), sambal udang kering (with dried prawns) and sambal lengkong (with ikan parang/wolf herring).

This recipe is without a doubt the best grilled sambal fish I have tasted so far. This is the 3rd time I have made it during a luncheon I have hosted with some of the Sydney food bloggers. You can read more about the party here: 1) Here Comes The Food - Almost Bourdain Blogwarming, 2) Hungry.Digital.Elf - Malaysian & Dutch luncheon at Almost Bourdain, and 3) Raspberri Cupcakes - Almost Bourdain's Malaysian and Dutch Feast.

Grilled Sambal Fish with Banana Leaf (Ikan Bakar)

Grilled Sambal Fish (Ikan Bakar) with Banana Leaf Recipe

(Adapted from Rasa Malaysia)

Ingredients

• 1 x 800 g / 1.8 lb red snapper (cleaned and scales removed)
• A few sheets of banana leaf (rinsed with water thoroughly and pat dry with paper towels)

Sambal Paste:

• 6 oz. / 170 g fresh red chilies (seeded and cut into small pieces)
• 1 tablespoon toasted belacan (Malaysian shrimp paste)
• 4 oz. / 113 g shallots
• 1/4 teaspoon salt (or to taste)
• 2 teaspoons fish sauce
• 2 1/2 teaspoons sugar (or to taste)
• 1/2 lime (extract juice)
• 2 lemongrass (cut into thin slices)
• 4 tablespoons oil

Method

1. Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.
2. Heat up a wok and stir-fry the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, line juice and fish sauce and do a quick stir, dish out and set aside.
3. Grease a flat pan (I use our barbie) and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add half of the sambal paste on top of the fish.
4. Heat up the pan on your stove top over medium heat and cover it with a lid.
5. Wait for 8 minutes or so and flip the fish over to the other side. Add the other half of the sambal paste on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish.
6. Dish out and serve immediately.

Note: Special thanks to Lorraine for sharing these beautifully taken pictures (Picture 1, 2 and 5).

Thai-Marinated Roast Chicken

I love roast chicken for dinner. It's very easy to prepare. Find a good marinate recipe and in the oven. No messy cooktop and very little effort needed.

This is one of the marinate that I love for my roast chicken. I have cooked it many times and always a popular dish on our dinner table.

Thai-Marinated Roast Chicken

Thai-Marinated Roast Chicken Recipe (Serves 4-6)

Ingredients

• 1 large (1.8 kg) chicken, butterflied (ask your butcher to do this)
• 4 garlic cloves, finely chopped
• 4 lemongrass stems, outside leaves discarded, centres finely chopped
• 4 cm piece ginger, peeled, chopped
• 2 red chillies, deseeded, finely chopped
• 3 coriander roots (or stems), chopped
• 1 tbsp honey
• 1 tbsp fish sauce
• Juice of 1 lemon

Method

1. Using a pestle and mortar, grind garlic, lemongrass, ginger and chilli together with 1 tbs salt to make a rough paste. Add chopped coriander and 1 tbsp pepper. Continue to pound to a semi-smooth paste. Stir in honey, fish sauce and lime.
2. Place chicken on a roasting pan. Rub chicken well with paste. Marinate in the fridge for at least 3 hours.
3. Heat the oven to 180C and roast for 45-55 minutes or until it's golden brown and cooked.

Indian Matar Paneer (Paneer Cheese with Green Peas)

Paneer is a firm Indian Cheese, made by curdling hot milk with lemon juice or vinegar, then straining through muslin, rinsing off in water and pressing into rectangular blocks. It has the unusual properties of being suitable for frying and it does not melt when cooked, but stays in soft, neat little chunks.

Matar Panner is one of my favourite Indian vegetarian dish. I cook it very often and sometimes I replace the peas with spinach. It's not a difficult recipe and do try out this wonderful exotic vegetarian dish.

Indian Matar Paneer (Paneer Cheese with Green Peas)

Indian Matar Paneer (Paneer Cheese with Green Peas) Recipe (Serves 4)

(Adapted from Rick Stein's Coast to Coast)

Ingredients

• 275 - 350 g (10 - 12 oz) Paneer
• 3 tbsp sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 2 1/2 cm (1") piece of fresh ginger, peeled and grated
• 2 medium-hot green chillies, seeded and chopped
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 2 vine-ripened tomatoes, skinned and roughly chopped
• 350 g (12 oz) fresh or frozen peas, 900 g (2 lb) in the pod
• 1 small bunch coriander, roughly chopped
• Salt and fresh ground black pepper
• Rice or naan bread, to serve

Method

1. Cut the paneer into 2 1/2 cm (1-inch) pieces.
2. Heat half of the oil in a large shallow pan, add the paneer and fry gently until lightly golden on all sides. Lift onto a plate and set aside.
3. Add the rest of the oil and the onion, garlic, ginger, chillies, cumin seeds, coriander, turmeric and cayenne pepper to the pan and fry gently until the onion is soft but not browned.
4. Add the tomatoes, peas, 3/4 tsp salt and 2 tbsp of water and simmer for 5 minutes. Stir in the paneer and cook gently for another 5 minutes.
5. Stir in the coriander and sprinkle with a little black pepper to garnish. Serve with rice or some warm naan bread.

Kaya (Coconut Custard Spread / Coconut Jam)

Kaya (Coconut Custard Spread / Coconut Jam)

Kaya is Malaysia's favorite spread, usually serves at breakfast with toast, or as filling for pastry, bun, or even made as part of popular kuih (Nyonya desserts) including pulut taitai or pulut tekan, a dessert of sweet glutinous rice coloured blue with butterfly pea flowers (bunga telang), and pulut seri muka, a similar dessert but coloured green with pandan leaves (screwpine leaves).

Kaya means 'rich' in Malay language because of its golden colour. What makes kaya so wonderfully delicious is the richness of coconut cream combining with the distinctive taste of the caramelised sugar. It's also common to enhance the flavour further by adding pandan (screwpine) leaves or honey.

A typical Malaysian Kopitiam (a traditional Malaysian coffee shop) breakfast consists of Kopi-O (black strong coffee), soft boiled eggs and roti baker (thick soft white bread toasted on charcoal burner) with thick layer of butter and kaya spread.

Cooking kaya is like making custard the Malaysian way with 3 basic ingredients: coconut cream, egg and sugar. It's then steamed or boiled in low heat. It sounds easy but all the risk factors associated with failed custard are there. It may 'burnt' and it may 'turn' (overcook and curdle).

There are many ways of making kaya. Google it and you will find many different recipes. What I have here may not be the best but it provides a simple, no fuss way of making kaya.

Kaya (Coconut Custard Spread / Coconut Jam) Recipe

Ingredient

• 4 eggs, beaten and sieved
• 250 g sugar
• 50 ml pandan / screwpine water (blend 5 pandan/screwpine leaves with 50 ml water in a blender and sieve the mixture)
• 250ml coconut cream (or thick coconut milk), sieved

Method:

1. Put sugar and pandan water in a heavy-based pan and boil until sugar dissolved and caramelised.
2. Remove from heat and pour in coconut cream / milk and eggs.
3. Cook and stir constantly in low heat for 25-30 minutes until the mixture is smooth and thicken.
4. Remove from heat and leave to cool.
5. Serve with toast.

Note: If you'd like to can your jam: Simply place three clean jam jars and lids on the middle rack of your oven. Turn oven to 225F (110C). Leave the jars there until your kaya is ready (the heat will sterilize the jars).

Son-In-Law Eggs

Son-In-Law Eggs

Son-In-Law-Eggs, or 'khai luuk kheuy' in Thai ('khai' = egg + 'luuk kheeuy' = son-in-law) is a traditional Thai celebration dish. These eggs are enjoyed on new year's day or at wedding feasts, are taken as an offering to the monks when Thai people visit their local temple. They make good snacks, deep-frying gives the skins a unique texture.

Wherever the name came from, this is a killer dish - rich in texture, great in taste.

Son-In-Law Eggs Recipe (Serves 4)

(Adapted from Food of the Word Cook Book)

Ingredients

• 2 fried long chillies, about 13 cm / 5" long (* I use fresh chillies)
• Vegetable oil, for deep-frying
• 110 g (4 oz) Asian shallots, finely sliced (* I use ready-made deep-fried shallots)
• 6 large hard-boiled eggs, shelled
• 2 tbsp fish sauce
• 3 tbsp tamarind puree
• 5 tbsp palm sugar

Method

1. Cut the chillies into 5 mm (1/4") pieces with scissors or a knife and discard the seeds. Heat 5 cm (2 inches) oil in a wok or deep frying pan over a medium heat. When the oil seems hot, drop a slice of the Asian shallot into the oil. If it sizzles straight way, the oil is ready. Deep-fry the chillies for a few seconds, being careful not to burn them, to bring out the flavour. Remove them with a slotted spoon, then drain on paper towels.
2. In the same wok, deep-fry the Asian shallots for 3-4 minutes until golden brown. Be careful not to burn them. Remove with a slotted spoon, then drain on paper towels. Use a spoon to slide one egg at a time into the same hot oil. Be careful as the oil may splash. Deep-fry for 10-15 minutes or until the whole of each egg is golden brown. Remove with a slotted spoon, then drain on paper towels. Keep warm.
3. In a saucepan over a medium heat, stir the fish sauce, tamarind puree and sugar for 5-7 minutes or until all the sugar has dissolved.
4. Halve the eggs lengthways and arrange them with the yolk upwards on a serving plate. Drizzle the tamarind sauce over the eggs and sprinkle the crispy chillies and shallots over them.

Beef Rendang

Beef Rendang Recipe

Ingredients

• 3 packets Brahim's Rendang Paste
• 1.5 kg beef brisket (gravy beef)
• 2 cups dessicated / grated coconut
• 2 cups hot boiling water
• 6-8 cloves garlic, chopped
• 4 tbsp oil

Method

1. To make kerisik: Fry the grated coconut in a non-stick frying pan (without oil) on low heat. Keep stirring so all the grated coconut are browned evenly. It will take about 10 minutes to turn it into deep golden brown and you can smell the aroma. You are ready to use it for your rendang. (Traditionally, the kerisik is then ground into a paste by using a mortar and pestle but I don't find it to be necessary.)
2. Cut the beef in 5 cm / 2" cubes.
3. Heat oil in a wok, add garlic and fry until slightly browned. Add beef and fry until all sides are browned.
4. Remove beef from wok.
5. Add rendang paste to the wok and cook until the paste is bubbling. Add the kerisik and hot boiling water.
6. Bring to a boil and add the beef and continue cooking until it's boiling.
7. Turn down the heat, cover with lid and let it simmer in low heat for 2 hours. Stir it occasionally.
8. After 2 hours of simmering, the sauce should be thickened and the should be very tender. Now turn back to medium-high heat, lid off and continue to stir-fry it until the sauce is completely thicken and dried.
9. Served with steamed rice, roti or nasi kunyit.

Chinese Roast Pork Belly with Crackling

Look at that Roast Pork Belly! Look at that Crackling! Can you believe it's done by someone who has never cooked in his life (not that I know of)? It's cooked by my dear cousin who is currently living in Seattle. Let's call him Mr. Chocolate. When we met in the UK at my brother's house two years ago, he brought a lovely packet of handmade chocolates for little Miss C. It impressed her so much that she started calling him "Uncle Chocolate" ever since.

Chinese Roast Pork Belly Recipe

Ingredients:

• 2 kg pork belly (with skin on)
• 2 tbsp sea salt
• 2 tbsp Chinese rice wine vinegar

Marinade:

• 3 tbsp salt
• 1 tbsp sugar
• 3 pieces red fermented bean curd, use 2 if the cubes are bigger
• 1/2 tbsp five spice powder
• 1/2 tbsp chopped garlic

Method:

1. Clean the pork belly and pat dry all over with kitchen towel.
2. Score (both diagonally and horizontally) the inner portion of the meat (Do not score the skin).
3. Rub the skin with the sea salt all over .
4. Rub the marinade evenly into the meat right down into the scored areas. (Do not rub the marinade on the skin)
5. Marinate for about 30 minutes or longer.
6. Bake the marinated pork belly with skin side up in pre-heated oven at 220C for 20 minutes.
7. Remove from oven and prick all over the surface of the skin with a fork. (The more holes you prick the better because that's where those pop-up "bubbles" appear on the skin)
8. Brush the skin with the rice wine vinegar.
9. Bake again with the skin side up at 250C for another 20-30 minutes, or until pop-up "bubbles" have formed on the skin.
10. Remove and let the pork belly rest for 15-20 minutes before chopping it up.

Peking Duck Cocktail Wantons

I was craving for Peking duck after reading this post from eatshowandtell. What a clever and easy way to transform a store-bought roast duck to a crispy skin Peking duck!

There I was in Chatswood (mini Chinatown on North Shore of Sydney) buying a roast duck on a Saturday morning. I was hesitating whether I should buy the Peking duck pancakes, but I decided not to as I had some wanton wrappers in the fridge. Why not add a modern twist to this old classic?

Peking Duck Cocktail Wantons Recipe (Makes 24)

Ingredients

• 1 store-bought roast duck, boned, skin-on and thinly sliced
• 24 wanton wrappers
• 1 Lebanese cucumber, diced
• Hoisin sauce (???), to drizzle
• Finely chopped spring onions, for garnish

Method

1. Preheat oven to 180C (350F).
2. Brush both sides of 12 wanton wrappers with oil. Ease into a 12 x 1/3 cup capacity muffin pan.
3. Bake for 8 to 10 minutes, or until golden and crisp.
4. Transfer to a wire rack to cool. Repeat with remaining wrappers and oil.
5. Place wanton cases onto a serving plate.
6. Arrange a little diced cucumber in the bottom of each. Top with 2 slices of duck. Drizzle with hoisin sauce and garnish with spring onion.