Fried Tapioca fritters

​Tapioca Fried / Snek Ubi Kayu Goreng

Healthy Benefits

improve blood circulation

help to enhance energy level 

Aids in digestion

helps to prevent birth defect

Ingredients

500g tapioca 

1 onion

1 tbsp coriander leaves

1 green chili

2 tbsp carrot grated

black pepper and chili flakes, own preference 

salt

oil

Method

Clean tapioca and grate. Squeeze slightly the milk out. Mix all dried ingredients and shape it into ball. Fry using medium flame. . Ready to be served. CLICK TO WATCH HOW I MAKE https://youtu.be/UNgA1Bebbg8

Spicy Chickpeas (Indian)

​Spicy Chickpeas / Resepi Kacang Kuda rebus yg Sedap dan Mudah.

Super simple to make and irresistibly delicious. Inexpensive protein food food that everyone should try to make

Health Benefits

1. healthy heart 

2. helps in weight loss

3. prevent cancer

4. manage and prevent diabetes

5.bone and muscle strength 

Ingredients

1 cup cooked chickpeas

2 tbsp coconut oil / other cooking oil

1 tsp mustard seeds / mixed spices

2 onion

2 sprigs of curry leaves

5-8 dried chilies

1 tsp asafoetida, optional

2 pinches of turmeric powder

1 tbsp chili powder

2 tbsp fresh coconut grated

salt

Method

Heat pan with cooking oil. Add spices and let it pop. Add onion, curry leaves, dried chilies and asafoetida. Mix well. Cook for 1-2 min. Add fresh coconut and stir 1-2min. Add turmeric powder and chili powder. Saute for about 1-2mins or till the coconut dry. Add cooked chickpeas and salt. Mix well and cook for 2-3mins. Garnish with some coriander leaves.

CLICK TO WATCH FULL COOKING METHOD https://youtu.be/qrPRUjeW_pE

Masala Vadai

​MASALA VADAI

Ingredients

500 grams chana dal 

1 medium onion, finely chopped

1 clove garlic, finely chopped

1/2 inch piece of ginger, finely chopped

2 sprig curry leave, finely chopped

3 dry red chilli, washed n finely chopped

2 red chili, finely chopped

A pinch of hing

1 tbsp fennel seeds

Salt to taste

Oil for fry

Water 

Method.

1) Wash and soak chana dal in water for 4 to 5 hours .Then, drain it water completely.

2)  Reserved 1/2 cup of chanal dal and leave aside. 

3) Transfer drained dal to the small jar of a blender.

4) Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. If required add only 1-2 tbsp water.

5)Transfer blended chana dal to a medium bowl.

6) Mix in the unblended chanal dal that had been reserved earlier .

7) Add chopped curry leaves, chopped onions, chopped red chilli, chopped dry red chilli, chopped ginger, chopped garlic, fennel seeds, hing, salt to taste and mix all ingredients well. Keep aside

8) Heat oil in a deep frying pan over medium flame. 

9) Take each portion of mixture, give it a round lemon like shape and flatten it a little by  pressing 

It in between your palms and give a pattie like shape.

9) When oil is medium hot, slide vadai in oil from the side of pan and deep fry them until golden brown and crispy.

10) Transfer them to a plate on paper napkin. Serve them hot with tea or coffee.

Video recipe link : https://youtu.be/w7yMl21ooN8

Egg on bean sprouts (Nyonya)

​This egg and bean sprout recipe is really delicious.

Fried egg in soy sauce with saute bean sprouts, crispy and fresh

Ingredient

1 scallion, use the green part

2 eggs

200g bean sprouts

2 cloves of garlic

1 cayenne pepper

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp oyster sauce

1/4 tsp black pepper

50 ml water

How to cook it:

- thinly sliced ​​scallions diagonally

- garlic, chili, thinly sliced

- make the sauce, prepare a bowl and mix soy sauce, sesame oil, oyster sauce, black pepper, water then mix well

- heat enough cooking oil, break the eggs into the pan and fry until cooked, transfer to a plate

- leave a little cooking oil, saute garlic and chili until fragrant

- add the fried egg, pour the sauce then simmer the sauce for 1 minute

- transfer the eggs to a plate and leave a little sauce in the pan

- add bean sprouts and scallion and sauté over high heat for 1-2 minutes

- transfer the bean sprouts to a plate then add the egg on top.

Details of how to cook it, please watch the video on youtube.

Here is the link https://youtu.be/wQimgOM-p4M

Mushroom Dumplings

​

INGREDIENTS

• 12 dried shiitake mushrooms
• 4 Tablespoons of neutral oil plus more for pan searing dumplings
• 8 oz cremini mushrooms
• ½ large onion, minced
• 3 garlic cloves, minced
• 1 Tablespoon peeled and minced ginger
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sugar
• ¼ cup sake
• ¼ teaspoon ground black pepper
• 2 scallions, minced
• 1 teaspoon salt
• 8 oz medium firm tofu
• 1 package dumpling wrappers*
• 1 egg*

Dipping  Sauce:

• ¼ cup soy sauce
• ½ cup black vinegar
• 1 teaspoon sugar
• 2 tablespoons shredded ginger
• 1 tablespoon sesame oil

INSTRUCTIONS

MAKE THE FILLING:

1. Soak shiitake mushrooms in 2 cups of warm water for 15-30 mins. (Put a small plate on top of the mushrooms to fully submerge them in the water.) 
2. Drain and squeeze the mushrooms dry. Remove the hard stems and discard. Coarsely chop and set aside. 
3. While you are rehydrating the shiitakes, prep your vegetables and make the cremini mushroom mixture:
4. Coarsely chop the cremini mushrooms. 
5. In a large pan, heat a pan over medium high heat. Add 2 tablespoons of oil and the onion. Cook for 3-4 mins until soft and starting to caramelize, and then add the fresh chopped mushrooms. 
6. Add the salt and ground black pepper. Raise the heat to high, and cook for another 2-3 mins, letting the moisture evaporate and the mushrooms cook down. 
7. Put the cremini mushrooms in a bowl and set aside.
8. Heat the same pan over medium high heat and add 2 tablespoons of oil. Add the ginger and garlic and sauté for 10 seconds. Add the shiitakes and cook for 3 mins, stirring constantly. 
9. Add the sake, soy sauce, sesame oil, and sugar. Cook for an additional 3-4 mins until the liquid is mostly gone. 
10. Add the scallions, mix to combine, and then add the shiitakes to the bowl with the other mushrooms. 
11. Press the tofu gently between paper towels and eliminate some of the liquid. Squeeze the tofu over a colander, crumbling it into small pieces with your hands, until it resembles large curd cottage cheese. 
12. Add it to the mushroom mixture and stir to combine. 
13. Put the mixture in the same colander you used to drain the tofu and place a bowl underneath it. If your colander does not have a foot, then put a small plate underneath to prop the colander up. (You want as much liquid as possible to drain off). 
14. Cover the filling with plastic wrap and put a weight on top (I put a bowl on top under the weight to keep the weight clean).
15. Refrigerate for at least 2 hours but preferably overnight to drain.

FILL THE DUMPLINGS:

1. Crack the egg into a small bowl and mix with 1 tablespoon of water. Whisk with a fork to combine.
2. Pick up 1 dumpling wrapper. Using a pastry brush or small spoon, brush the edge of half of the wrapper with the egg wash. Place a heaping 1 tablespoon of the filling in the middle. 
3. Seal the wrapper either by simply folding it over and pinching to seal it tight (push out any air as you seal it) or by practicing your crimping skills and pleating the dumplings as you seal them closed. 
4. Pro-tip: Use a finger from one hand to tuck the filling into the dumpling while using the other to seal it and squeeze out any air.
5. Continue with the rest of the wrappers until you finish all of the filling. You will yield approximately 50 pieces.

PAN FRY DUMPLINGS:

1. Heat a non stick or well seasoned pan over medium heat for several minutes. Add 1 tablespoon of oil and swirl the pan to coat the surface. Place 8-12 dumplings (depending on the size of your pan) in the pan, making sure there is enough space between dumplings so they do not touch. 
2. Sear the dumplings for 2-3 mins (check and see if the bottoms are golden brown). Flip and brown the other side for another 1-2 minutes. 
3. Add 2-3 Tablespoons of water to the pan, cover with a lid, and cook for 2 mins. Uncover and cook for another minute to crisp up the bottoms again. 
4. Repeat with remaining dumplings by cooking in batches. Serve with the black vinegar dipping sauce.

DIPPING SAUCE:

1. Combine the soy sauce, black vinegar, sugar, shredded ginger, and sesame oil.
2. Stir until the sugar is totally dissolved. 
3. Use immediately or store in the refrigerator until ready to use.

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NOTES

* There are vegan wrappers available, look for the Nasoya brand.

* The dumplings can be sealed with water to make these vegan.

CRANBERRY ORANGE CAKE

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Directions :

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Dhal Cha

I kg beef,( get fatty cuts,) cubed

3 shallots

2 garlic

1" ginger

All blended together. Add to 1 cup santan. If using canned santan, dilute with 1 cup water or more. Stir in  2 small packets beef curry powder. 

1 stalk serai, titik

1 sprig curry leaves.

2 cups beef stock

Soak 1 cup dhal in cold water.

Cut 1 brinjal into 2 inch pieces ( better to use long brinjals than eggplants)

Cut potatoes and carrots into quarters. 

Cut beans into 2" lengths.

Cut 1 big onion into 6ths.

Saute beef ribs till lightly browned.remove from oil and set aside.

Fry rempah tumis ( cinnamon, cloves, star anise and cardamom) the curry leaves, then the santan/curry powder mixture and the serai. Fry till santan pecah minyak (if possible. I notice with canned santan this is hard. Doesn't matter) Add the beef and continue sautéing. Add vegetables, first carrots then potatoes, then brinjal and then beans. Add beef stock, and the dhal. Season to taste. Reduce flame and simmer  about 15 minutes or till vegetables are tender.