tag:blogger.com,1999:blog-17682133014717293942024-03-14T05:15:52.812+08:00Suhana's Sweet SavourySugar, Spice and everything nice. Made available for your cravings at a deserving price.Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-1768213301471729394.post-45882218445166904182017-04-06T21:51:00.002+08:002017-04-06T21:51:03.640+08:00Assalamualaikum...
my goodness...is this blog still alive? How long has it been since i last posted? 8 years.....EIGHT YEARS!Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-38900918105737188372009-03-09T11:11:00.000+08:002009-03-09T11:12:16.250+08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzML8V7Ht6oN5AhTmnbIZyp7bl-J10xsb9eZZ1XIFRhW4_zg53_TTD2C8CKkIioN6CyCwRdMaGashsr0wC8UsS4j-nOtoH9EVW6zk6b48MA1SMC8K8hR8DOzZK30AZVwAyFauS_jtp7QF/s1600-h/sunset2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzML8V7Ht6oN5AhTmnbIZyp7bl-J10xsb9eZZ1XIFRhW4_zg53_TTD2C8CKkIioN6CyCwRdMaGashsr0wC8UsS4j-nOtoH9EVW6zk6b48MA1SMC8K8hR8DOzZK30AZVwAyFauS_jtp7QF/s400/sunset2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5311020421641876114" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com3tag:blogger.com,1999:blog-1768213301471729394.post-48769970171591561332009-02-16T22:56:00.002+08:002009-02-16T23:03:52.041+08:00I have been looking like this for the whole of today..<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN0fPmjUyHK7s06LVIbnTecjyanrYZfM1-A8p7WToT_g4bHHAR2Sy6hiOhEhOCBt8gkbh4jB56veWY6fX7E0EhXTNFT-euOe0rbB_z9Z6pdiI1Nk2r47DHsBMxPrixZb1WyWj-utTGFS-/s1600-h/grief_picnik.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 379px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN0fPmjUyHK7s06LVIbnTecjyanrYZfM1-A8p7WToT_g4bHHAR2Sy6hiOhEhOCBt8gkbh4jB56veWY6fX7E0EhXTNFT-euOe0rbB_z9Z6pdiI1Nk2r47DHsBMxPrixZb1WyWj-utTGFS-/s400/grief_picnik.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5303409357749455538" /></a><br /><br />Dear friends...how shall I put it..<br /><br />..oh my God....I lost something valuable...difficult to accept....end of story...Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com9tag:blogger.com,1999:blog-1768213301471729394.post-11678753765079191032009-02-06T20:59:00.004+08:002009-02-06T21:31:33.902+08:00Savoury Cheese Squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhV2Ehzae95VZ9-t8zmMHgPH3NOIHj_S6avfw5CADu3ScOFP3c8q4pp_0xZlD_1gvWzijNE0fcD8Azxqn5UtGeA0CgV5IP14YlOTVehZfD-8Nk-WxzNox5SzOW1kHaCO5_MLLL3MoRHY-/s1600-h/savoury+cheese+squares+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhV2Ehzae95VZ9-t8zmMHgPH3NOIHj_S6avfw5CADu3ScOFP3c8q4pp_0xZlD_1gvWzijNE0fcD8Azxqn5UtGeA0CgV5IP14YlOTVehZfD-8Nk-WxzNox5SzOW1kHaCO5_MLLL3MoRHY-/s400/savoury+cheese+squares+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299675822288133938" /></a><br /><br />A very rich and very filling little snack or something to brunch on, these little darlings came from the home of my good friend Bundazasha..thanks bunda!<br /><br />It was sooo cute, I just gotta try and make it...with a little amendment here and there<br /><br />Ingredients<br /><br />5 eggs<br />60g coarse sugar (original recipe calls for 75g)<br />1/4tsp salt<br />1/4tsp pepper (I used black pepper)<br />100g rice flour<br />50g plain flour<br />150g butter (melted)<br />50ml coconut milk<br />50g cheese (grated - I used mozarella...u can use any kind)<br />1 tbsp finely chopped parsley - (I used chopped broccoli)<br />2-3 medium tomatoes - sliced horizontally<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtWo1Ax_kI5jZGEOUOx7dfx-i0GuUHmfcKBMXUZx-JY2AgPyHemaKTfNwcrl7343HgT4Tp4EXFekaiw40Uo6E48BPZz_wnL9hzcoY9-PFH9ZKRXi5mXTNiRx0HeC5AcSUPRe9s4895uVI/s1600-h/savoury+cheese+squares+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtWo1Ax_kI5jZGEOUOx7dfx-i0GuUHmfcKBMXUZx-JY2AgPyHemaKTfNwcrl7343HgT4Tp4EXFekaiw40Uo6E48BPZz_wnL9hzcoY9-PFH9ZKRXi5mXTNiRx0HeC5AcSUPRe9s4895uVI/s400/savoury+cheese+squares+3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299675819638402642" /></a><br /><br />Preheat oven to 160-170 C. Grease a 10-inch square cake tin (I used my 8-inch square)and line with parchment paper. Spray with non-stick spray or just grease a little.<br />Arrange tomato slices on the bottom part of the pan. I used my 8-inch square pan, so I lined them with 9 slices of tomatoes (3 by 3). Set aside.<br />In a mixer, whisk the eggs and sugar till thick and doubles in volume.<br />Add in the rest of the ingredients one item at a time. Pour the mixture over the arranged tomatoes, taking care not to 'move' the tomatoes from their positions.<br />Bake in the oven for abt 20-30 mins, depending on yr oven. Check for doneness with a cake tester after 20 mins.<br />Place pan on a wire rack and once it's cool enough, invert over a cutting board. Cut into squares, with the tomatoes as the centre nucleus.Serve with a hot beverage.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaqxtmTaQfxLC6FGmOaewUNvMu_ezjDX3YKjRx_GosKljiDHTlPbJfP7uQ0D-8eg4-gxiQb9ikhRhX2Bhr3efOghji6rlHMsrVpgHT5kp8IZVouGgpg1vkhvW06vfQ9EsrDvTKQTQNU_X/s1600-h/savoury+cheese+squares+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaqxtmTaQfxLC6FGmOaewUNvMu_ezjDX3YKjRx_GosKljiDHTlPbJfP7uQ0D-8eg4-gxiQb9ikhRhX2Bhr3efOghji6rlHMsrVpgHT5kp8IZVouGgpg1vkhvW06vfQ9EsrDvTKQTQNU_X/s400/savoury+cheese+squares+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299675819494819218" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com4tag:blogger.com,1999:blog-1768213301471729394.post-41602619325588005302009-02-01T08:06:00.003+08:002009-02-01T08:31:11.213+08:00Rendang Ayam Tahi Minyak<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcby4d_vgG4WmZAHGR25QkBHlLMP1xkN_gnjEU9UM06P3qOZ5q0a1sb4lBnSg_14lO7MN-Uombp9NjryQJzwx4niGlMJDttQez1fiP3-lOVA4qtkOkMDP_o-onAvOP2kKLeFtk_aDrBuMe/s1600-h/Rendang+Ayam+Tahi+Minyak+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 331px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcby4d_vgG4WmZAHGR25QkBHlLMP1xkN_gnjEU9UM06P3qOZ5q0a1sb4lBnSg_14lO7MN-Uombp9NjryQJzwx4niGlMJDttQez1fiP3-lOVA4qtkOkMDP_o-onAvOP2kKLeFtk_aDrBuMe/s400/Rendang+Ayam+Tahi+Minyak+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297618606626899250" /></a><br /><br />Chicken in Spicy Stew<br /><br />Don't let the name fool you or put u off...I dare to guarantee that this dish is gonna make u lick yourself!...hehe...called Rendang Betawi at some point, this is best eaten with rice and pickled veggie but I would always eat the excess thick gravy with bread..aahhh...heaven!..<br />note : u really have to be patient and make the Tahi Minyak first...its the key..<br /><br />Ingredients <br /><br />1 and 1/2 kg of whole chicken, cut into 12 pcs, marinated with 1 tbsp of salt and 2 tbsp of tumeric and 1/4 cup of water, and fried till 1/2 cooked. Drain and set aside.<br /><br />2 lemongrass stalks - bruised<br />16 - 20 birds eye chilli<br />10 pcs or more kaffir lime leaves - coarsely shredded<br />2 pcs tumeric leaves - coarsely shredded<br />2 cups of wet rendang mix - (rempah rendang basah) which u can get at the wet market.<br />1 and 1/2 cup sugar<br />1/2 cup palm sugar (gula melaka) - slivered<br />salt to taste<br /><br />Tahi Minyak :<br /><br />800ml thick coconut milk<br />1/2 cup oil<br />1 cup of water<br /><br />Pour the above into a wok and simmer slowly under medium fire, stirring often to prevent big clumps. It will curdle and just stir till u get very coarse granules - but not too dry. This will be your tahi minyak.<br /><br />To this, add the lemongrass and the rendang mix.<br />Cook, stir, till it's fragrant, then add 3 cups water, 16 - 20 birds eye chilli, tumeric leaves, lime leaves, sugar, palm sugar and salt. Add in the chicken pieces and let simmer slowly till gravy is reduced to a thick consistency and chicken has absorbed much of the liquid. Adjust the taste of sugar and salt. If salty, add a little more water, if too spicy add a little more sugar. If too sweet, add a few more birds eye chilli.<br />Serve with rice and Acar Timun Mudah (recipe below).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnG-FYjr-cpjF_zUCrpBOlKKCB-0rTDRNBVifIcarZB7Rx4b4VspXYRvqrPNTnP99xn7MITZfGeRJ85-P3CuKUPlk7NFKXvfyQ0niG5N9p3kYTPv-M_DoeaK0e7cI-6CaGPLxQTx-WFyv/s1600-h/Rendang+Ayam+Tahi+Minyak+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnG-FYjr-cpjF_zUCrpBOlKKCB-0rTDRNBVifIcarZB7Rx4b4VspXYRvqrPNTnP99xn7MITZfGeRJ85-P3CuKUPlk7NFKXvfyQ0niG5N9p3kYTPv-M_DoeaK0e7cI-6CaGPLxQTx-WFyv/s400/Rendang+Ayam+Tahi+Minyak+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297618613936704482" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com3tag:blogger.com,1999:blog-1768213301471729394.post-74326945306458052652009-02-01T07:52:00.003+08:002009-02-01T08:06:41.487+08:00Acar Timun Mudah<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyI8QnexoZ5elxuRfiqAP9wN5NXNXr_emcyjvroiOjQYx4NjXpIkCFL4u2Pck8_9nFCGJ3au6Fy5RxF_HfIrD31s4vKZLGYcSXpF9_BxdasQax5Zcm9Gtln81N-54y7wlm1kLmlC6B1ya/s1600-h/Acar+Timun+Mudah+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyI8QnexoZ5elxuRfiqAP9wN5NXNXr_emcyjvroiOjQYx4NjXpIkCFL4u2Pck8_9nFCGJ3au6Fy5RxF_HfIrD31s4vKZLGYcSXpF9_BxdasQax5Zcm9Gtln81N-54y7wlm1kLmlC6B1ya/s400/Acar+Timun+Mudah+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297613290851456786" /></a><br /><br />A simple pickled cucumber and carrot relish..<br /><br />Ingredients<br /><br />1 large cucumber - discard the pulp, and cut into 2inch strips<br />1 large carrot - peeled and cut into 2inch strips<br />10 small round baby shallots - peel and crushed a little<br />1 red chilli - slashed<br />1 green chilli - slashed<br />a few slices ginger<br />a few cloves of garlic<br />1 tsp tumeric powder<br />2 tsp chilli powder or chilli paste<br />1 and 1/2 tsp mustard seeds (biji sawi)<br />3 tbsp of oil<br />1/4 cup water<br />3 tbsp vinegar<br />2 tbsp sugar<br />salt to taste<br /><br />Sprinkle some salt generously over cucumber,carrots,ginger,chillies,shallots and garlic and leave it aside for a few hours, turning the veg now and then. The salt will leech out any excess moisture from them , making them crispier and not soggy.<br />Drain.<br /><br />Heat oil, add chilli paste,mustard seeds and tumeric and saute till fragrant. Add water, vinegar, sugar and salt and stir till sugar dissolves. Add the drained veggie,stir for abt 5 mins and quickly turn off the heat. Do not overcook or veggie won't be crisp.<br /><br />Serve with the Rendang..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzOyRvyzDf_ea0IQ3CcVEBl2v93PXd3x9IJAZWd4MNbx1MfC8Pk5zmAcZ2-hTUd0GHPAErP9_OOYDOc1XOmrbTHtG6Mv2p6Hsihm75ni25d4Htc_XSuMucmd1pFkuWM9DZeMeDOZIaGMD/s1600-h/Acar+Timun+Mudah+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzOyRvyzDf_ea0IQ3CcVEBl2v93PXd3x9IJAZWd4MNbx1MfC8Pk5zmAcZ2-hTUd0GHPAErP9_OOYDOc1XOmrbTHtG6Mv2p6Hsihm75ni25d4Htc_XSuMucmd1pFkuWM9DZeMeDOZIaGMD/s400/Acar+Timun+Mudah+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297613296732484242" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-41992181708899445522009-01-31T12:57:00.004+08:002009-01-31T16:10:16.142+08:00Mee Bandung Suhana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-4yAInd0xQthtqj6hiPfRUmIT6mKeKirUefhUOVN1pvRrV2nsMilfSRMqtlfp2baVE7uFrGtwzAwID6s4Z7Zgt2KaUqowInCYsviuE00KL36tFN2SOFnptwL8_-vEZ_8XFly5kCY6X9Z/s1600-h/mee+bandung+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-4yAInd0xQthtqj6hiPfRUmIT6mKeKirUefhUOVN1pvRrV2nsMilfSRMqtlfp2baVE7uFrGtwzAwID6s4Z7Zgt2KaUqowInCYsviuE00KL36tFN2SOFnptwL8_-vEZ_8XFly5kCY6X9Z/s400/mee+bandung+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297366696491149058" /></a><br />mmm...what's there to say..we have mee bandung johor, muar, indonesia...all of us shall claim that they have the original version...I say..why stick to one when u can have one of your very own?...so here's mine..those who like it, thank u...those who don't,...I don't blame u...*smile*...<br /><br />Ingredients<br /><br />1 kg yellow noodles <br />3 cups of bean sprouts -tails removed (I didn't)<br />mustard greens (sawi / chye sim) cut into desired lengths<br /><br />Scald the above with hot water and set aside<br /><br />Gravy:<br /><br />20 - 25 dried red chillies - soaked to soften<br />5 onions <br />6 cloves of garlic<br />2 inches of ginger<br />4 candlenuts<br />2 tbsp belacan (shrimp paste)<br />1/2 cup dried shrimps - soaked to soften<br />Grind the above ingredients till fine.<br /><br />1/4 cup chilli sauce<br />3 tbsp tomato sauce<br />2 tbsp sweet soya sauce<br />Sufficient water for the gravy (abt 10 cups).<br />1 kg of prawns - shelled, with tail intact and deveined<br />1/2 kg of lean beef - boiled till tender and cut into thin strips<br />2 chicken breasts - cut into big chunks<br />a few eggs<br />2 tbsp sugar or to taste<br />salt to taste<br /><br />Garnishing:<br /><br />4 pcs of beancurd - fried and cut into cubes<br />fried shallots<br />tomato wedges<br />pickled green chillies<br /><br />Heat abt 1/2 cup of oil in wok. Saute the ground ingredients till fragrant and cooked. Add the sauces b4 adding the beef, prawns and chicken and stir well. Add water and simmer till boiling. I would use 2 egg whites to thicken the gravy but u can just leave it as it is. Crack some eggs into the gravy, leaving enough spaces between them and leave to poach. Do not stir yr gravy at this point. Remove from heat and serve. Pour gravy onto a bowl lined with noodles, bean sprouts and greens. Sprinkle with fried shallots and beancurd cubes and serve with the pickled green chillies and tomato wedges.<br />Always a hit with the family.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLafSibt3xVU-q27e2IlCMXjgPMO73X6G8JKa8FFXyL9kmR0ooRueT3eqkkPqAXzXKzbz_ufQVvH7p9Ar8eOJ71qAv6suF8UxmL80KII_ut67tyiWgx6qhM6C0iIxRCQ_n5ChIJhXfyWy/s1600-h/mee+bandung+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLafSibt3xVU-q27e2IlCMXjgPMO73X6G8JKa8FFXyL9kmR0ooRueT3eqkkPqAXzXKzbz_ufQVvH7p9Ar8eOJ71qAv6suF8UxmL80KII_ut67tyiWgx6qhM6C0iIxRCQ_n5ChIJhXfyWy/s400/mee+bandung+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297366695222559298" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com3tag:blogger.com,1999:blog-1768213301471729394.post-31006757877262103892009-01-27T18:29:00.003+08:002009-01-27T18:48:32.199+08:00Daging Masak Kicap<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAV1C64t-fgLmb6nXoKIlNYZ6XU4cvmVEVsdQhp3dy6e5K7i_VWR4DXcDDKKCYW0Xw9BpJ95uCtJroOJmuQBw7ZwdI2IBh9EWsXjFis4p9l51FNdXquJ0f27YXsc88h9LxyjNfr1XdfQzz/s1600-h/Daging+Masak+Kicap+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAV1C64t-fgLmb6nXoKIlNYZ6XU4cvmVEVsdQhp3dy6e5K7i_VWR4DXcDDKKCYW0Xw9BpJ95uCtJroOJmuQBw7ZwdI2IBh9EWsXjFis4p9l51FNdXquJ0f27YXsc88h9LxyjNfr1XdfQzz/s400/Daging+Masak+Kicap+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295922947552613170" /></a><br />Ahh..the second day of CHINESE NEW YEAR...with the eclipse and all yesterday,..I'm bushed..cooked a bit and baked a few...a pity I don't even have the time to snap a pic..Made some brownies with plain choc topping (50 pcs), baked mini curry buns which got snapped up real fast...(I had abt 40 pcs) and a pot full of Green Bean Dessert (Bubur Kacang Hijau) with only the container left... seriously...played the Guitar Hero World Tour with hubby's family..had a blast...but a painful ending..oh well...just to name the day..<br /><br />So today, I decided to make Beef Stew - My Style..<br /><br />Ingredients<br /><br />Aromatics:<br /> <br />2 cinnamon sticks<br />3 star anise<br />4 cloves<br />4 cardamoms<br />1 yellow onions - wedged<br />5 onions - sliced<br />10 baby shallots - sliced<br />2 inches of ginger - sliced<br />6 garlic - sliced<br />3 red chillies - sliced<br />2 green chillies - sliced<br /><br />3 tbsp meat curry powder - mixed with a little water to form a thick paste<br /><br />1 kg of lean beef - cubed thickly or cut into desired portions<br />3 tbsp pepper<br />salt to taste <br />10 cups of boiling water<br />2/3 cup of soya sauce (kicap manis)<br /><br />Garnishing<br /><br />2 brinjals/aubergines/eggplants - sliced thickly and fried<br />5 potatoes - peeled, cubed and fried<br /><br /><br />Method :<br /><br />Heat abt 1/2 cup of oil in wok. Saute the aromatics till fragrant and onions have wilted and caramelized a little. Add the curry paste. Stir. When spices look cooked, add in the beef. Sear a bit and then add in the boiling water, pepper, salt and soya sauce. Simmer for a good 40 mins or more on medium heat till beef is really tender and gravy has somewhat reduced to a nice consistency. Add water if it's too thick.<br />To serve, add the fried brinjal and potatoes and eat with hot rice<br /><br />Very filling....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtVQKru4lsdgiJsEYBe6cjVOnwxwJLT08qITnQPvbklzssaH0DPIgJht44oSC-h9QbwZ1F-AG3nqX6-6GwwUcSbT6AtXGOmOW7MoJpRWkosv0SLCuGrXLnPwU5eh89feLE_WH-chp7wL0/s1600-h/Daging+Masak+Kicap+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtVQKru4lsdgiJsEYBe6cjVOnwxwJLT08qITnQPvbklzssaH0DPIgJht44oSC-h9QbwZ1F-AG3nqX6-6GwwUcSbT6AtXGOmOW7MoJpRWkosv0SLCuGrXLnPwU5eh89feLE_WH-chp7wL0/s400/Daging+Masak+Kicap+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295922948391724226" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com3tag:blogger.com,1999:blog-1768213301471729394.post-19826937622430242692009-01-23T13:54:00.003+08:002009-01-23T14:17:57.397+08:00Mee Bakso<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaZ4M0p_hDTOXqbUhZjTzbbA5k6vaHK9fzQ4TWvx9ldx2tps1sFVj5aycXcAhBwz4W5sXxFTfVGOFo0JYGtTW3TazW0Q8rWAmyCLfV_VT3VsgxKSl_gBCVdFtuTq09NpQ416QaVVNXSE3/s1600-h/mee+bakso+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaZ4M0p_hDTOXqbUhZjTzbbA5k6vaHK9fzQ4TWvx9ldx2tps1sFVj5aycXcAhBwz4W5sXxFTfVGOFo0JYGtTW3TazW0Q8rWAmyCLfV_VT3VsgxKSl_gBCVdFtuTq09NpQ416QaVVNXSE3/s400/mee+bakso+cover.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294369071490940002" /></a><br /><br />Indonesian BeefBall Soup Noodle<br /><br />Everybody has his/her version of this dish, and so do I...<br />I like it simple, but the beefballs have got to be dunked into the hot dark chilli sauce for that extra kick!<br /><br />Ingredients<br /><br />for the Soup<br /><br />1kg of store-bought beefballs (I like to score a cross on it and it'll fluff up when boiled...pretty)<br />5 cloves of garlic - crushed<br />2 shallots -wedged<br />a few slices of ginger<br />2 beef cubes (either Knorr or Maggi)<br />6 cups water or more<br />salt and pepper to taste<br />a tsp of sugar<br /><br />1kg of yellow noodles - washed and scalded<br />some beansprouts - washed and scalded<br />some mustard greens (chye sim/sawi) - scalded<br /><br />Garnishing<br /><br />some fried shallots<br />pickled green chillies<br /><br />Dark Chilli Sauce<br /> <br />10-15 red cili padi(bird's eye chilli)<br />3 cloves of garlic<br />1 cup sweet soya sauce (kicap manis)<br /><br />Blend the abv together till fine.<br /><br /><br />Heat abt 1/4 cup of oil with 1 tbsp of sesame oil. Saute the shallots, garlic and ginger till fragrant. Add the beef cubes and enough water for yr soup. Drop in the beefballs. Simmer till boiling, then add salt,sugar and pepper to taste.<br /><br />To serve, pour hot soup and beefballs over noodles with beansprouts and the mustard greens. Garnish with shallots and pickled green chillies or with the dark chilli sauce.<br /><br />Say mooooooo....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe72ggwf2h8apr83pazkk0yRjA5NZ4iLC2viXP2QshLvxpZBFjtbivEt39FBZgJPOEuRr8ECdzm7dJFAfABUgihMAjW-8KRqhVS2pBejTeOjVIfIoi8Dd1CHtqnze_LE6SasKS1w2Ys6m/s1600-h/mee+bakso+closeup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe72ggwf2h8apr83pazkk0yRjA5NZ4iLC2viXP2QshLvxpZBFjtbivEt39FBZgJPOEuRr8ECdzm7dJFAfABUgihMAjW-8KRqhVS2pBejTeOjVIfIoi8Dd1CHtqnze_LE6SasKS1w2Ys6m/s400/mee+bakso+closeup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294369071273945042" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com2tag:blogger.com,1999:blog-1768213301471729394.post-44430367667028573642009-01-23T13:49:00.001+08:002009-01-23T13:51:17.039+08:00Tahu Goreng<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDma2Ugee1IhoDU60_aktid_f1kdmVhavfHjnPvp0WK5EBRVOg_Slcqc0awR75MLuwesDaAPtNUyFDwYBH-WD5NcDEdMFMF8Ll789oVqETLzGkfPtutMowh3_rIrZJnRYR6Ql91qc39oM/s1600-h/tahu+goreng+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDma2Ugee1IhoDU60_aktid_f1kdmVhavfHjnPvp0WK5EBRVOg_Slcqc0awR75MLuwesDaAPtNUyFDwYBH-WD5NcDEdMFMF8Ll789oVqETLzGkfPtutMowh3_rIrZJnRYR6Ql91qc39oM/s400/tahu+goreng+cover.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294362563559116690" /></a><br /><br />Deepfried Beancurd with Spicy Peanut Sauce<br /><br />MMmmm.... I made this after I got tired of the usual menu spread of rice..NO..let me rephrase that...I DIDN'T get tired...I was thinking of a little change,...so I decided that we shall go meatless for a day... Still , this is superb! (if I can say so myself)<br /><br />Ingredients<br /><br />4 Large beancurds - deepfried, cut into cubes<br />1 cucumber - peeled, and shredded into long strips<br />1 carrot - peeled and shredded into long strips<br />some beansprouts - scalded<br /><br />For the Sauce<br /><br />10 cloves of garlic(best roasted lightly)<br />12 cili padi (bird's eye chilli)<br />2 tbsp vinegar or apple cider or lime juice<br />3/4 cup of palm sugar (gula melaka)- melted<br />1 tbsp white sugar<br />1/4 cup water<br />1/3 cup of soya sauce(kicap)<br /><br />1 and 1/2 cup of coursely ground roasted peanuts<br /><br />Grind the sauce ingredients till fine and mix together. Add in the peanuts and mix well. Pour over freshly hot fried beancurd cubes and top with the cooling cucumber and carrot strips with crunchy lightly scalded beansprouts.<br /><br />Oh..baby...simply...delicious!...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_PbW1yKhdwDNAaO-hjrhLQP18Aj7OY2xrUoixFc76GYsWgHqXxp6yH19vyeZI6B1FxWhUz8DaJPv-bflAKkYsGEhh5S5uuVZFI8r7PQoaDwNfxWT8eJgc-mDo3XJrC0O5hxEnZ5aZu0H/s1600-h/tahu+goreng+closeup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_PbW1yKhdwDNAaO-hjrhLQP18Aj7OY2xrUoixFc76GYsWgHqXxp6yH19vyeZI6B1FxWhUz8DaJPv-bflAKkYsGEhh5S5uuVZFI8r7PQoaDwNfxWT8eJgc-mDo3XJrC0O5hxEnZ5aZu0H/s400/tahu+goreng+closeup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294362561919617602" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-18973325615751943272009-01-23T12:23:00.003+08:002009-01-23T12:53:49.260+08:00Nutty Pumpkin Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4buyMERm1g3RxpVVHyy1YrwCAdoVgK2NRAwUu7S84FrZE2_SfEovZz-8QouG2G4AZQRDbaVK-sIpXSUxzjH92qGXCFbuyj3CJDRzEGIo0ClDrJMwDg_j7oa37mBxVy12R78OCvTyZjCzz/s1600-h/pumpkin+cake+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 340px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4buyMERm1g3RxpVVHyy1YrwCAdoVgK2NRAwUu7S84FrZE2_SfEovZz-8QouG2G4AZQRDbaVK-sIpXSUxzjH92qGXCFbuyj3CJDRzEGIo0ClDrJMwDg_j7oa37mBxVy12R78OCvTyZjCzz/s400/pumpkin+cake+cover.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294347630790852738" /></a><br /><br />Trust me when I say that I made this to get rid of the pumpkin sitting in the fridge. Best sure-fire way?...turn it into a teatime centrepiece!..or in my case,...with hot coffee for a lazy evening delight....I repeat, best consumed with yr favourite hot beverage...sweet pumpkin, meet yr doom!..hehe<br /><br />Ingredients<br /><br />150g butter<br />150g castor sugar<br />50g icing sugar<br />1 tsp vanilla extract<br />2 large eggs, lightly beaten<br />250g pumpkin, steamed and mashed<br /><br />Sieve together the following :-<br /><br />250g plain flour<br />1 tsp bicarbonate of soda<br />1 tsp ground ginger<br />1 tsp cinnamon powder (I used a mix of cinnamon, nutmeg and cloves)<br /> <br />100g walnuts or any nuts of yr choice, toasted and chopped<br /><br /><br />Beat butter,castor sugar,icing sugar and vanilla till light n creamy. Gradually add beaten egg and mix well. Add in the mashed pumpkin.<br />Fold in the sieved ingredients,plus the nuts and pour the mixture into a greased and lined 9-inch round cake tin. Bake in a preheated 170 degrees oven for abt 45 to 50 mins or till a caketester inserted in the middle comes out clean. Leave to cool on a wire rack.<br /><br />For the Topping <br /><br />2 tbsp butter<br />50g light brown sugar<br />3 tbsp fresh milk<br />1/4 tsp ground ginger<br />1/4 tsp ground cinnamon<br />100g sifted icing sugar<br /><br />some toasted nuts or strawberries for decoration<br /><br />Combine all the topping ingredients (excluding the nuts/strawberries) in a saucepan and stir over low heat. Stir till butter has melted and sugar has dissolved. Spread over the warm cake and sprinkle sides with the nuts and decorate as u wish..<br /><br />Get ready to tip the scale!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeGNE4DjJ03LzilFu08sWNuZOfa6D3jL8RpjuQK7w7cuk5dVt0iDrjVLjQWZMIeDC2_oXRjuLncH5sS_wqhnSOZ68_5A2hO7lff1-gHTsUjFqsOoVYh9I8dnHrZ7SSbDH6Mv7gLcfU6gP/s1600-h/pumpkin+cake+closeup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeGNE4DjJ03LzilFu08sWNuZOfa6D3jL8RpjuQK7w7cuk5dVt0iDrjVLjQWZMIeDC2_oXRjuLncH5sS_wqhnSOZ68_5A2hO7lff1-gHTsUjFqsOoVYh9I8dnHrZ7SSbDH6Mv7gLcfU6gP/s400/pumpkin+cake+closeup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294347629633490850" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-82661365708815530482009-01-23T10:15:00.004+08:002009-01-23T10:30:32.640+08:00Crabby Roll<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm9xAP4Ioh6LUjeud3_aUBlxDk5UMuEwFlOWH949arbP7ml4p9DfWUpvIuqNXz0nkPslZKz-bp1Sdg043tRPIEcPdNMGdraul7YLvlhdrGn3L5p2liluIGoxhLRRKYeMhdlTmaTNAj-Jv/s1600-h/crabby+roll+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm9xAP4Ioh6LUjeud3_aUBlxDk5UMuEwFlOWH949arbP7ml4p9DfWUpvIuqNXz0nkPslZKz-bp1Sdg043tRPIEcPdNMGdraul7YLvlhdrGn3L5p2liluIGoxhLRRKYeMhdlTmaTNAj-Jv/s400/crabby+roll+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294309933494313682" /></a><br /><br />I made these as a snack but it ended up as dinner as it's laden with so much protein....I felt full in no time!<br /><br />Filling<br /><br />10 crabsticks, diced<br />4 frankfurters, diced<br />3 eggs, separately moist-scrambled<br />3 cloves of garlic, minced<br />1 shallot, minced<br />2 red chillies, de-seed and sliced finely<br />salt and pepper to taste<br />1 tbsp sweet n sour sauce<br /><br />Heat abt 2 tbsp of oil in wok and saute the garlic, chillies and shallot. When fragrant, add in the diced items and the eggs. Stirfry quickly, season with salt and pepper and add the sauce. Stir till cooked. Remove from heat and drain over a colander to rid of excess oil, if any. Cool the filling before rolling up in popiah skin, just like how u would in my <a href="http://suhanasweetsavoury.blogspot.com/2008/06/veggie-rolls.html">Veggie Roll.</a><br /><br />Serve with chilli sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VNAE0DIGwRX6hJdVzAYMvA2uLmcYhCAiSdoHtPzXhXTySsCGB5rS4eKn-KaSWRl_qWYHYpLih6D37ZEUn6fWTAIR7UIr_UtFQL8GXqlTGat01ZP4Qd9rNMI1QMZ8YLn8jOVthojXXIKf/s1600-h/crabby+roll+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VNAE0DIGwRX6hJdVzAYMvA2uLmcYhCAiSdoHtPzXhXTySsCGB5rS4eKn-KaSWRl_qWYHYpLih6D37ZEUn6fWTAIR7UIr_UtFQL8GXqlTGat01ZP4Qd9rNMI1QMZ8YLn8jOVthojXXIKf/s400/crabby+roll+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294309951999059506" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-61698717818695169322009-01-23T09:52:00.006+08:002009-01-23T10:15:12.154+08:00Cereal Prawns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWVtJq9yX19ce6udsudRhejDKFVgnvga6VmiXkWjfAUkliIwBzt__fDVIVqcgmBZTeISQyukuvgAt5i8OBGsALOnlExSlkLfmPTjBhOCyW7wJJZrYQK4ceZZczO4hxBkifEZMl_ZwmpOr/s1600-h/cereal+prawns+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWVtJq9yX19ce6udsudRhejDKFVgnvga6VmiXkWjfAUkliIwBzt__fDVIVqcgmBZTeISQyukuvgAt5i8OBGsALOnlExSlkLfmPTjBhOCyW7wJJZrYQK4ceZZczO4hxBkifEZMl_ZwmpOr/s400/cereal+prawns+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294306692274051282" /></a><br /><br />NOTE:<br />Generally, this is a rather dry, crispy dish but I like to make mine a little MOIST as I love to take my time to nibble and 'suck' the sweet aromatic succulent juice from the prawns, skin and all. Hey...it's yr choice!.<br /><br />Ingredients<br /><br />1 kg prawns - I just make a slit along the back to devein, leaving shells intact.U may want to dip them into beaten egg and dredge them in cornflour b4 deep-frying to get a crispier texture. I didn't.<br /><br />2 tbsp butter<br />5 bird's eye chillies (cili padi) roughly chopped<br />1 egg yolk lightly beaten ( I added the white too )<br />15 or so of curry leaves<br />1 and 1/2 cup of Nestum cereal mixed with 1 tbsp of milk powder<br />salt<br />sugar<br /><br />Heat the wok and add in the butter. When melted, add in the chillies and curry leaves. Saute till fragrant, before adding the cereal mix. Stirfry for a while and slide in the prawns, coating them. Adding the eggs at this time is entirely OPTIONAL. I did. Add abt a tsp of salt and a tsp of sugar to taste. Remove from heat and serve hot.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUP2Mn29l-TB0kN_pZ0NqrvtI4txVO8vjWmguMTiOnPUN2oD0xixRrLD3DUOKEMAFAUo3nV4M8-21-V1w2oOR6ZaaDm81Rj71_2Kql8pQdNPm-WaUubxS8daOy4Pw-7ARXUUtw8pk3Qk56/s1600-h/cereal+prawns+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUP2Mn29l-TB0kN_pZ0NqrvtI4txVO8vjWmguMTiOnPUN2oD0xixRrLD3DUOKEMAFAUo3nV4M8-21-V1w2oOR6ZaaDm81Rj71_2Kql8pQdNPm-WaUubxS8daOy4Pw-7ARXUUtw8pk3Qk56/s400/cereal+prawns+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294306688773305250" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-80952928404979867762009-01-17T10:41:00.003+08:002009-01-17T11:31:53.052+08:00Chicken Curry - Egg Salad - Veggie StirFry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zN6aJbstm9sezc3gfZqQXnHPjaDAu4F6j-DXhanYI8UG3YIrz5NKivkAnOig033l-hdvpNCYABckFDH546BmYF91XR-RHJv8ZwVtbCNFhC3cTR7rSLZwx_UYserDKsA9RLU5ZufgNSuX/s1600-h/kari+ayam+set.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zN6aJbstm9sezc3gfZqQXnHPjaDAu4F6j-DXhanYI8UG3YIrz5NKivkAnOig033l-hdvpNCYABckFDH546BmYF91XR-RHJv8ZwVtbCNFhC3cTR7rSLZwx_UYserDKsA9RLU5ZufgNSuX/s400/kari+ayam+set.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292087856157300962" /></a><br />Initially I was planning to make Roti Kirai to go along with the dishes - but somehow,...I became too lazy to cook anymore...So I ended up eating these with plain rice and bread...hey!...that's fine too!,..and who said that we can't succumb to laziness?......hehe..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM8xY_BZ3G48GBxLHvvCE0_MX358bbmQ2X5qNY9DUdSlwVfPDJm8UwVvrG58IWFJJkSR94PLAxbeDtInal5ukXg0RLxxj9Tbb4UcNJcNfAW6TA3jSNFR01zuT1GRm4oIBhoUR-cuFIE8e/s1600-h/sayur+campur.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM8xY_BZ3G48GBxLHvvCE0_MX358bbmQ2X5qNY9DUdSlwVfPDJm8UwVvrG58IWFJJkSR94PLAxbeDtInal5ukXg0RLxxj9Tbb4UcNJcNfAW6TA3jSNFR01zuT1GRm4oIBhoUR-cuFIE8e/s400/sayur+campur.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292087848401151106" /></a><br /><br />Use <a href="http://suhanasweetsavoury.blogspot.com/2008/08/chap-chye.html">this recipe</a> for any kind of veggie stirfry..u won't go wrong..just remember never to overcook the vegg. For this, I used celery, carrots, mushrooms, capsicum, broccoli, and u can add anything u want,...just make it colourful.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-5tqnsIO4yqMbs-KD0xg0O6opaAHwrwR76otuCN5CpAUiWbuXxI-St7O4oTGFpMROxxZUxX0fNygBzDy66QjYEea7fPBh38jSlkjOMOPED03N2o9nYxieLw84q3t3QQVU04JjVPC4Osy/s1600-h/kari+ayam.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-5tqnsIO4yqMbs-KD0xg0O6opaAHwrwR76otuCN5CpAUiWbuXxI-St7O4oTGFpMROxxZUxX0fNygBzDy66QjYEea7fPBh38jSlkjOMOPED03N2o9nYxieLw84q3t3QQVU04JjVPC4Osy/s400/kari+ayam.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292087852812406930" /></a><br /><br />The Chicken Curry:<br />U can use my <a href="http://suhanasweetsavoury.blogspot.com/2008/06/ayam-madras-kariana.html">Ayam Kariana</a> for this recipe...mmm..thick and spicy..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPK-QjYeZFuBldI6o7wdYa73GCqsNj3zzvRWurqlfkFIHQNoUQMmHCtbBM9d9dcmNv6PqVsLqt2HenNE8UUiFo_svTyuHBPLPa-aTZX6RmiUaNooTG9utBoPTxzfEBlENmBeaaW3XBPsr/s1600-h/salad+telur.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPK-QjYeZFuBldI6o7wdYa73GCqsNj3zzvRWurqlfkFIHQNoUQMmHCtbBM9d9dcmNv6PqVsLqt2HenNE8UUiFo_svTyuHBPLPa-aTZX6RmiUaNooTG9utBoPTxzfEBlENmBeaaW3XBPsr/s400/salad+telur.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292087852220415922" /></a><br /><br />For the egg salad with peanut sauce :<br /><br />Hard-boiled eggs - sliced neatly with an egg-slicer<br />Cucumber - skinned, raked with fork and sliced thickly<br />Tomatoes - sliced thickly<br />Onions - sliced into rings<br />Some lettuce/daun salad<br /><br />The Peanut Sauce<br /><br />12 dried chillies - soaked to soften<br />2 cloves of garlic<br />Grind the above till fine<br /><br />3 tbsp brown sugar<br />1/2 cup water<br />1 tbsp tomato puree<br />1 tbsp vinegar<br />1 potato (or sweet potato) - boiled and pushed through a sieve.<br />salt to taste<br /><br />1/2 to 3/4 cup of coursely ground-roasted-skinned peanuts<br /><br />In a saucepan, put chilli-garlic paste, brown sugar, water, salt and tomato puree and bring to a boil, stirring to dissolve the sugar. Add the mashed potato and vinegar. Reduce heat and continue stirring all the time till thick. Add the ground peanuts, stir and remove from heat.Season with a little salt. If using sweet potato, reduce the amount of sugar.Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com1tag:blogger.com,1999:blog-1768213301471729394.post-40202723412299880662009-01-17T09:22:00.009+08:002009-01-17T13:50:53.031+08:00Saujana Seafood Set<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ivGLzy_AOy3dgmidifW2cTp-p6HMUj1czNa4tBk-SLZVbD6SrRQsXSEy3m_FTPQhc5rgQf44LdBr38xymkvbQaTzShD-nOlhYR3BYHCkzlH7TD3DjQIYGXRThMIBH-Xtf1PsYPUOyRgu/s1600-h/saujana+seafood+set.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ivGLzy_AOy3dgmidifW2cTp-p6HMUj1czNa4tBk-SLZVbD6SrRQsXSEy3m_FTPQhc5rgQf44LdBr38xymkvbQaTzShD-nOlhYR3BYHCkzlH7TD3DjQIYGXRThMIBH-Xtf1PsYPUOyRgu/s400/saujana+seafood+set.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292068185457685970" /></a><br /><br />Was inspired to cook this set after a visit to Saujana in Johore after my Melaka trip. Unfortunately, for some reason, I can't find any seabass today and so decided to skip Ikan Tiga Rasa...had Sweet Sour Fish instead..anyway,..the kids loved it and so do I...only setback was, I can only eat a little coz I have this condition - I can't eat much when I'm tired!....*smile*<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDT0H4Fpv6VrlhwybnMpwS3mMaH9Acw7qg0wVeCcoOtCT0KoVvEu-50LPTynsRn7BQGRW9O9mVw2uw5k_vkvX6eWELWMRSGUxPJlbgwNghk4HcE1eDBANqI7SKMUsxlxma1BagNKeRUfG/s1600-h/chinese+fried+rice.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDT0H4Fpv6VrlhwybnMpwS3mMaH9Acw7qg0wVeCcoOtCT0KoVvEu-50LPTynsRn7BQGRW9O9mVw2uw5k_vkvX6eWELWMRSGUxPJlbgwNghk4HcE1eDBANqI7SKMUsxlxma1BagNKeRUfG/s400/chinese+fried+rice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292070436366890242" /></a><br /><br />The fried rice is quite similar to the <a href="http://suhanasweetsavoury.blogspot.com/2008/07/nasi-goreng-ananas.html">Nasi Goreng Ananas </a>in my previous entry.....just omit the pineapples and use a combi of veg oil plus a little sesame oil for sauteing..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFvo_OvATHU_uK40lIkwlDqSqvhkc28h5pWvAa5qb0FnDyH6YJYVuB6zy2rT6Ly2Sdd9wlhyphenhyphenhsXUQmQn4N3_tFfckhjNAt-HHV484QbUXpt3yYJmJrPSBFJb4UoWvXtFMC8lTCRaoMfpv/s1600-h/kailan+stirfry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFvo_OvATHU_uK40lIkwlDqSqvhkc28h5pWvAa5qb0FnDyH6YJYVuB6zy2rT6Ly2Sdd9wlhyphenhyphenhsXUQmQn4N3_tFfckhjNAt-HHV484QbUXpt3yYJmJrPSBFJb4UoWvXtFMC8lTCRaoMfpv/s400/kailan+stirfry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292068184810302562" /></a><br /><br />For this kailan, I added sliced fishcakes. <br /><br />A handful of baby kailan <br />2 cloves of garlic - crushed<br />1 red chilli - sliced<br />1 small shallot (small onion)- sliced thinly<br />1/2 cup oyster sauce<br />1 tsp sugar<br />1/2 tsp salt or to taste, as the oyster sauce is already salty<br /><br />Boil some water in a pot.Add some salt and 1 tsp of oil. Blanch veggie for a couple of minutes. Prepare a bowl of ice cold water in the meantime.Take out veggie and dunk into the bowl to stop the cooking process. U'll get a nice green colour without overcooking yr veg. Drain well.<br />Next,in a wok,heat 1 tbsp of oil,mixed with a few good dashes of sesame oil. The combi of oil will produce a glaze effect on the veg later. Saute onion,garlic,chilli and add the oyster sauce.Pour a little bit of water to mix.Add some sugar and salt.Simmer till boiling,then then turn off heat. If sauce is too dilute,u may add some cornflour solution (1 dsp cornflour + 1/4 cup of water )to thicken it.Arrange veg on a plate and pour sauce over...eat it hot! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXoRlvzsapvyMA1h7y2FGoJDW2VAiVuqNsJ_vdoxE7Gkcp5xgHSEEpoQu3JDpqLfxypMGhFFIae2MXifHjSqvhU1Ovj6xyFivF9ab01Dm9nZ9fVuxq7GedjbYPmdmRsqNpGzRWHB_yEAH/s1600-h/seafood+tomyam.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXoRlvzsapvyMA1h7y2FGoJDW2VAiVuqNsJ_vdoxE7Gkcp5xgHSEEpoQu3JDpqLfxypMGhFFIae2MXifHjSqvhU1Ovj6xyFivF9ab01Dm9nZ9fVuxq7GedjbYPmdmRsqNpGzRWHB_yEAH/s400/seafood+tomyam.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292068188885986722" /></a><br /><br />Similar to the <a href="http://suhanasweetsavoury.blogspot.com/2008/06/tom-yum-noodle.html">soup in my Tom Yam Noodle</a>...just add in any 'protein' seafood u want..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYqiY79SLK0NwSLPtDW1Wv7vQUKFaS01pocbo82gV7-oFtr3Daou9Y1Ti7zTQFSymQn7QuWbV2dtA_2ThvQXJQJROabA_pGYF5OVjZCSe7s4vcte2qF9ljVim5dMHU086zevdRLKbk9BG/s1600-h/sweet+n+sour+fish.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYqiY79SLK0NwSLPtDW1Wv7vQUKFaS01pocbo82gV7-oFtr3Daou9Y1Ti7zTQFSymQn7QuWbV2dtA_2ThvQXJQJROabA_pGYF5OVjZCSe7s4vcte2qF9ljVim5dMHU086zevdRLKbk9BG/s400/sweet+n+sour+fish.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292068189506097570" /></a><br /><br />Ingredients <br /><br />1kg battered fish slices - fried, and put aside<br /><br />The sauce :<br /><br />1 cup chilli sauce<br />1/4 cup tomato sauce<br />1/4 cup sweet sour sauce<br />2 tbsp plum sauce<br />3 tbsp vinegar<br />3 tbsp sugar<br />salt to taste<br /><br />2 onions - wedges<br />a few slices of ginger<br />2 cloves of garlic - finely minced<br />1/2 green capsicum - cubed<br />1/2 red capsicum - cubed<br />1/2 yellow capsicum - cubeb<br />1/4 cup of finely cubed pineapple<br /><br />1 tbsp veg oil<br />1 tbsp sesame oil<br /><br />Heat the oil combi and saute the onions,garlic,ginger and add all the capsicums and pineapple. Don't burn the aromatics. Add the sauce ingredients. If it's too thick, add some water till u get the consistency u want. Avoid making it too dilute. Taste and adjust accordingly. It shud taste spicy , sweet and sour all in one. Add whatever that is lacking. Pour over fried fish slices when u are abt to serve to prevent sogginess.Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-90914583406386358972009-01-06T20:39:00.011+08:002009-01-06T21:47:29.122+08:00Mee Rebus Sally<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXIrEvVT2rsGtn5PN1BAQvED82Yuz4y9Ny1HuPBrdkqTSLWh3hRFtj-IgovhdLp16wlLr205V148dNrF2bj9W9UaIv39oqix5qx7rbt5WGTZFTrf7TRpk7isHoQbeg_BmfCwpqmgJ9t1F/s1600-h/mee+rebus+set.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXIrEvVT2rsGtn5PN1BAQvED82Yuz4y9Ny1HuPBrdkqTSLWh3hRFtj-IgovhdLp16wlLr205V148dNrF2bj9W9UaIv39oqix5qx7rbt5WGTZFTrf7TRpk7isHoQbeg_BmfCwpqmgJ9t1F/s400/mee+rebus+set.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288169275833637122" /></a><br />i made this entry once before...i think it's <a href="http://suhanasweetsavoury.blogspot.com/2008/06/mee-rebus-sally.html">this one..</a><br />one thing that made me go for this particular verion is the abundance of succulent beef and the hefty serving of condiments accompanying it....you're filled to the brim...<br /><br />I spent my new year eating this for the whole day..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IqeZQrSosnoTIXxKPNd2LO16FTnzx_KBhQ5sziUI00X0rufnKiMghA_lbPkIr2g0De1ly0_6Zl4jR76etZYIEfzgAJFAp4g-qj2AYiqWIdOzeEUuukTqHufLNqilsNYnQI6aWfp0Wpc_/s1600-h/the+noodles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IqeZQrSosnoTIXxKPNd2LO16FTnzx_KBhQ5sziUI00X0rufnKiMghA_lbPkIr2g0De1ly0_6Zl4jR76etZYIEfzgAJFAp4g-qj2AYiqWIdOzeEUuukTqHufLNqilsNYnQI6aWfp0Wpc_/s400/the+noodles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288170407376141538" /></a><br /><br />the noodles and the bean sprouts - blanched briefly..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTxSXX5FoOLOmPt1-HzqFNd37fNTMTQMMKEOxMdL2zhiyLTBTI8AWCOxMPfS6UBsaYGeWT3xKHgMFfTtlJL2JvTn0qcZcaUHTGHIcMdbv8oyoNbF0DpduUNkyAMRT7Ujt9uXD025xh9sC/s1600-h/the+gravy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTxSXX5FoOLOmPt1-HzqFNd37fNTMTQMMKEOxMdL2zhiyLTBTI8AWCOxMPfS6UBsaYGeWT3xKHgMFfTtlJL2JvTn0qcZcaUHTGHIcMdbv8oyoNbF0DpduUNkyAMRT7Ujt9uXD025xh9sC/s400/the+gravy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288172169598703314" /></a><br /><br />the thick gravy with a mighty load of beef..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7LH2X5nI_DpZkh-Ru0QFjg0I4ZXFbvgZ0_9bP8aIMW6f4i04bYSCkwla5Fbqed8qRD5VYhU8i8jyuzG1Cno47sMwNEQhuKWSL6NvEHRlJca-ezogtwsqEynAv3E6gBFCXtbC0PAUVyZo/s1600-h/the+condiments.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7LH2X5nI_DpZkh-Ru0QFjg0I4ZXFbvgZ0_9bP8aIMW6f4i04bYSCkwla5Fbqed8qRD5VYhU8i8jyuzG1Cno47sMwNEQhuKWSL6NvEHRlJca-ezogtwsqEynAv3E6gBFCXtbC0PAUVyZo/s400/the+condiments.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288175822947390322" /></a><br /><br />the condiments... comprising of..(from top-left) fried shallots, potato cutlets , fried beancurd, fried tempe, lime, eggs, fish fingers, red/green chillies, chopped parsley, fried chicken drumlets..whoa..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1iX-hJ6CEy0K62K7oGbunBKevy52472ZrtJBzSV-5mDoLBp5-G60X0Sm5NKlQlkBhoa7CsLJyf1lKDWm-yDrYGD_lgu5BOt3SyxLjKfDVkQxwOZVyruGpS0g0gq3z1G4PizHHIJxzIes/s1600-h/mee+rebus.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1iX-hJ6CEy0K62K7oGbunBKevy52472ZrtJBzSV-5mDoLBp5-G60X0Sm5NKlQlkBhoa7CsLJyf1lKDWm-yDrYGD_lgu5BOt3SyxLjKfDVkQxwOZVyruGpS0g0gq3z1G4PizHHIJxzIes/s400/mee+rebus.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288169279429117970" /></a><br /><br />the end result....heavier than a big mac..Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com4tag:blogger.com,1999:blog-1768213301471729394.post-200428744415416822009-01-06T20:23:00.006+08:002009-01-06T20:49:46.096+08:00Cupcakes for Farah Alisha<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZHRMG_2jmg9UTp3D6WS2a-gCcOD47pIaYLlUaza_42XXo0IRp4TClhKwppVm9S_G1SWHheXx9u5hQlvo9OGhGXWzgEzHmMNsJKODlzuknfBWliecXIP2pyBUbA2ndXwqlZ0U0lG2KsZN/s1600-h/farah+alisha.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 331px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZHRMG_2jmg9UTp3D6WS2a-gCcOD47pIaYLlUaza_42XXo0IRp4TClhKwppVm9S_G1SWHheXx9u5hQlvo9OGhGXWzgEzHmMNsJKODlzuknfBWliecXIP2pyBUbA2ndXwqlZ0U0lG2KsZN/s400/farah+alisha.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288159227810617986" /></a><br /><br />Nisa's daughter is 6 yrs old and i got the order for cupcakes....so made them with yellow and strawberry cake base with crusting buttercream frosting of pink and white theme....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7LeGnLJgTughmzwRLXB3hskX0zlEe3hXliUQanhVi9Q7_NUYJnmV5xZo3sCrbw8swih9H3ysBDr9r1Vv8o2NoXEIONuyU5BjF8_bMqD-mIg5AhANW05bqsAA7nAzLMG1Lo66gjfZxavL/s1600-h/farah+alisha+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7LeGnLJgTughmzwRLXB3hskX0zlEe3hXliUQanhVi9Q7_NUYJnmV5xZo3sCrbw8swih9H3ysBDr9r1Vv8o2NoXEIONuyU5BjF8_bMqD-mIg5AhANW05bqsAA7nAzLMG1Lo66gjfZxavL/s400/farah+alisha+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288161966745073330" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com1tag:blogger.com,1999:blog-1768213301471729394.post-55408321508098235062009-01-06T20:13:00.005+08:002009-01-06T20:33:08.675+08:00Browniana Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xYSUMR8n7X0cAZ2TIXDV5rQ83qAL7_owQb6uRtKFllj97VplJZKICZE8hIcxS-O4PCpbGdKQ-DuUXhjyR0yzVABsXrq4VVWnLwTBocgmaMZmm1SuAJ6_ErFJUCRjfzX9ETMb8Bv5750f/s1600-h/browniana+brownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xYSUMR8n7X0cAZ2TIXDV5rQ83qAL7_owQb6uRtKFllj97VplJZKICZE8hIcxS-O4PCpbGdKQ-DuUXhjyR0yzVABsXrq4VVWnLwTBocgmaMZmm1SuAJ6_ErFJUCRjfzX9ETMb8Bv5750f/s400/browniana+brownies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288157647119982722" /></a><br /><br />Made these sometime back...forgotten when...but not too long ago..one is frosted with dark chocolate n hearts and the other one is white chocolate with dark chocolate stripes...the brownies are packed with chopped walnuts and chocolate chips...sinfully wicked...<br /><br />oh..by the way...i sell them...<br /><br />thankfully, NorShirin loved them...(thanks dear!)Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-10404613132273339472009-01-06T18:58:00.003+08:002009-01-06T20:12:02.282+08:00Spicy Fried Macaroni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPBMwtvVMkHagmbTkUP5XO1DyegDGd6Gi5P9xgVFXPfTbrIepI7Ol5lJ7XUbsE2ZHfiwVzCi7a3P9GfMJ1w7qa2REVGGDgUdKEg6exnRz8xpTrLO7S4EthNJemHF3Ul9iF7mcTw1BPIuD/s1600-h/spicy+fried+macaroni.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPBMwtvVMkHagmbTkUP5XO1DyegDGd6Gi5P9xgVFXPfTbrIepI7Ol5lJ7XUbsE2ZHfiwVzCi7a3P9GfMJ1w7qa2REVGGDgUdKEg6exnRz8xpTrLO7S4EthNJemHF3Ul9iF7mcTw1BPIuD/s400/spicy+fried+macaroni.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288143517547831730" /></a><br />well....had some leftover boiled macaroni from the previous entry....so i thot maybe this time i'll just fry it..at least it won't be wasted...<br /><br />Ingredients<br /><br />boiled macaroni<br />250g minced beef - fried over a dry wok with a few dashes of pepper<br />some crabsticks <br />1 cup of mixed frozen veggie - thawed<br />3 eggs - slightly beaten<br />fried shallots<br />chopped spring onions and chinese parsley<br /><br />To be blended:-<br /><br />10 dried chillies - soaked to soften<br />2 onions<br />4 cloves of garlic<br />2 tbsp dried shrimps - soaked to soften<br />a pinch of shrimp paste (belacan)<br />2 tbsp of chilli sauce<br />2 tbsp of tomato sauce<br /><br />Mix the above till u get a thick paste<br /><br />Method<br /><br />Heat abt 1/4 cup of oil in a wok. Saute the blended ingredients till fragrant and cooked. Add the minced beef and crabsticks. Stir. Add in beaten eggs. Finally, add in the macaroni and the mixed veggie and give it a good fry. Sprinkle with a little water if it's too dry. Serve hot, with garnishing.Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-66898411009911035952008-12-22T19:02:00.006+08:002009-01-06T18:54:51.130+08:00Chicken Macaroni Soup... for the Soul<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlJBNnltLAMDklt8Nps_eP2-U1Sen-tyy2DWZTqJ7kdGUBgcsFsXoLW9pjGayG6rYCOQxnU4KuyPvT5-s9CQVg44M7_Lmsr9WFC_YZBG5ELM5JvDdp_PdTZ_o48DuF5PR4pAx7HCGUCVK/s1600-h/chicken+macaroni+soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlJBNnltLAMDklt8Nps_eP2-U1Sen-tyy2DWZTqJ7kdGUBgcsFsXoLW9pjGayG6rYCOQxnU4KuyPvT5-s9CQVg44M7_Lmsr9WFC_YZBG5ELM5JvDdp_PdTZ_o48DuF5PR4pAx7HCGUCVK/s400/chicken+macaroni+soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288131315088681650" /></a><br />2nd daughter is down with fever and I decided to make some soup to whet her appetite. Don't feel like having rice as well, hence, the macaroni. Hubby hates pasta but he'll agree to the soup...So I'm safe...<br /><br />Ingredients<br /><br />1 packet of macaroni - cooked to al dente<br />1 whole chicken - cut into 12 pcs, skinned of excess fat<br />4 medium potatoes - peeled and cubed<br />4 carrots - peeled and cubed <br />1 cinnamon stick<br />2 star anise<br />3 cloves<br />salt<br />pepper<br /><br />Soup Base (to be blended)<br /> <br />3 onions<br />4 cloves of garlic<br />an inch of ginger<br />2 pcs of knorr/maggi chicken cubes<br />6 tbsp of soto spice mix<br /><br />mix the above with a little water to form a thick paste<br /><br />Garnishing<br /><br />fried shallots<br />spring onions (chopped)<br />chinese parsley (chopped)<br /><br />method :<br />Heat abt 1/2 cup of oil. Thrown in cinnamon stick, star anise and cloves. Stir for a few secs and then add in soup base paste. Saute till fragrant and cooked. Stir in the chicken, potatoes and carrots. Add sufficent water to cover and make sure it's a little dilute. Add salt and pepper to taste. Simmer till chicken is cooked and tender.<br /><br />To serve, place macaroni in a bowl. Pour over soup with chicken pieces and sprinkle with a garnishing of fried shallots and chopped greens....and THAT....is comfort food for the sick...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUlVlZqYKD4Eqe7RmvY7fGNTOg6JlgmE18ahx7KRlv6Q-15Toxn4iMveoh3OrCCgFMslRbn9dJ8WTyNZbh859viPkoE9xODbHNP6rE7WO7NxF02x2ygqPXZe6plb34yGzjqRyjuVwwFNZ/s1600-h/comfort+food.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUlVlZqYKD4Eqe7RmvY7fGNTOg6JlgmE18ahx7KRlv6Q-15Toxn4iMveoh3OrCCgFMslRbn9dJ8WTyNZbh859viPkoE9xODbHNP6rE7WO7NxF02x2ygqPXZe6plb34yGzjqRyjuVwwFNZ/s400/comfort+food.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288132213367599154" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-84989349580434620502008-12-20T19:20:00.003+08:002008-12-20T19:41:51.570+08:00Orange Vanillin Tang Yuan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zQconDtHe-57BldW_G8V-T6NMKe6-o2EZvRxNIylJUNaBI8ZqpGUdfwLYhySV1HtcrEA-o3YeixB9REMopGw887dy6MG80t_khC8qE3tUx17vvmXIfyiQ2Y3u0MtFO9mQoPxrMsux2Ut/s1600-h/tang+yuan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zQconDtHe-57BldW_G8V-T6NMKe6-o2EZvRxNIylJUNaBI8ZqpGUdfwLYhySV1HtcrEA-o3YeixB9REMopGw887dy6MG80t_khC8qE3tUx17vvmXIfyiQ2Y3u0MtFO9mQoPxrMsux2Ut/s400/tang+yuan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281835327590881138" /></a><br /><br /><br />Closely related to the traditional chinese dessert of glutinous rice balls in sweet fragrant soup. U can choose to fill the balls with red bean paste but its ok to leave it blank as it is as the soup base is already sweet. The balls will be chewy and this will be the contrast texture against the smooth syrup.<br /><br />Balls<br /><br />300g orange vanillin glutinous rice flour<br />1 cup of water<br /><br />mix together in a bowl with your hands and knead until it's pliable enough to work it into a dough. If it's too dry and crumbly, wet yr hands a little at a time until u get a workable texture. If it's too wet, add a little bit more glutinous rice flour. Shape into little small balls and set aside.<br /><br />(if u can't find orange vanillin glutinous rice flour, just mix 300g glutinous rice flour, 2 tsp vanillin powder, 1/2 tsp orange zest and add 1/2 tsp of orange essence to the 1 cup of water)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-qHKOoYAtXQIfkLkGbjtYKA0yCZTar2Fnninns5lIpl68FXmokKfhFYJ62rZIM9TIduD9e4mNFqwyBVkiaCBGOdead4LTIkmLM8-0pibGjiNf_mjSSx5H1mZabyvDr6fjznmXzQmIW98/s1600-h/raw+tang+yuan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-qHKOoYAtXQIfkLkGbjtYKA0yCZTar2Fnninns5lIpl68FXmokKfhFYJ62rZIM9TIduD9e4mNFqwyBVkiaCBGOdead4LTIkmLM8-0pibGjiNf_mjSSx5H1mZabyvDr6fjznmXzQmIW98/s400/raw+tang+yuan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281835327515865682" /></a><br /><br />Boil enough water in a pot. Drop the raw balls into the rapidly boiling water and let it cook approx 10 mins. The balls will float to the surface when it's cooked. Scoop out and dunk into cold water. This is to prevent them from sticking to one another. U will notice it will sink when placed into the cold water. This is normal.<br /><br />Sweet Soup<br /><br />Meanwhile, throw the water away from the pot and boil another 8 cups of water with 4 or 5 cups of sugar plus a few knots of pandan (screwpine) leaves. Adjust the sweetness according to yr preference. Add 3 slices of fresh ginger, which is optional. Omit if u don't like it. Drop the balls into the sweet soup and let them simmer for abt 5 mins b4 turning off the heat.<br />Serve.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmDG3K9yhGagyi_oGz5GCCzrLGCHOqvunivQVU1aXeTsOPGbLiyRjyBx3ogWqInIrplNaI5sxGfQ3F_4i1Z97rSioApcHSTn3FELkvhJ_ia7o0bW8qzw1_5PjtU6RWgabxHxW2-tGdGK0/s1600-h/golden+balls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmDG3K9yhGagyi_oGz5GCCzrLGCHOqvunivQVU1aXeTsOPGbLiyRjyBx3ogWqInIrplNaI5sxGfQ3F_4i1Z97rSioApcHSTn3FELkvhJ_ia7o0bW8qzw1_5PjtU6RWgabxHxW2-tGdGK0/s400/golden+balls.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281835322430919378" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com2tag:blogger.com,1999:blog-1768213301471729394.post-26604510956273114922008-12-20T18:58:00.004+08:002008-12-20T19:18:58.619+08:00Banana Demerera Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElOoM_vFIMCdY_DUs4XYqcKuXTqumC_xkCxcpuOE1M8x3t9GGCA2nRnG1F1PnJuQMSYpvm370ZCBtvKVmhQJtqTpMo_2zEhlWSktAvU8zMrGrYiIoaKVmfDE6yQ9Ex1bhgol5Ukccjwbc/s1600-h/banana+demerera+muffins+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElOoM_vFIMCdY_DUs4XYqcKuXTqumC_xkCxcpuOE1M8x3t9GGCA2nRnG1F1PnJuQMSYpvm370ZCBtvKVmhQJtqTpMo_2zEhlWSktAvU8zMrGrYiIoaKVmfDE6yQ9Ex1bhgol5Ukccjwbc/s400/banana+demerera+muffins+cover.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281829722790471218" /></a><br />Made these for breakfast today as I was feeling too lazy to scout for something and I also need to recycle my last remaining 4 bananas on the countertop.<br />The sprinkling of demerera sugar on top gives a crusty topping as u bite into, but, if u don't have it, ordinary white or brown sugar will do. Serve with yr favourite milk or hot beverage.<br /><br />Dry Ingredients<br /><br />3 cups of plain flour<br />2 cups castor sugar<br />2 tsp baking soda<br />1 tsp baking powder<br />1/2 tsp ground nutmeg<br />1/2 tsp ground cinnamon<br />1/2 tsp salt <br />combine the above in a big bowl.<br /><br /><br />Wet Ingredients<br /><br />3 eggs<br />1 cup of veg. oil<br />4 mashed ripe bananas<br />1/2 tsp lemon juice/orange juice<br />2 tbsp vanilla extract<br />combine the above in a bowl.<br /><br />some demerera/white/brown sugar for sprinkling<br /><br />Make a well in the centre of the dry ingredients and pour in the wet. Mix thoroughly and scoop into muffin tins lined with paper cases. Fill 3/4 full. Sprinkle the top generously with demerera sugar. Bake in a preheated 180d oven for abt 20 - 25 mins.<br />Cool on wire rack.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_xMcqqzSJQVt2co9ad4M875alD67GAHa2wL6i8dFkISkv_mTNklgn8AKtlsd0j2onYncgJ6ITNVJqGB5Xmzd7AlxwxS1B3xAnDunv73PP8tr7h_PT3HD58LxdcPIsrWUymFnOqudBy8X/s1600-h/banana+bits.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_xMcqqzSJQVt2co9ad4M875alD67GAHa2wL6i8dFkISkv_mTNklgn8AKtlsd0j2onYncgJ6ITNVJqGB5Xmzd7AlxwxS1B3xAnDunv73PP8tr7h_PT3HD58LxdcPIsrWUymFnOqudBy8X/s400/banana+bits.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281829725249564402" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-14443096166606317392008-12-20T18:43:00.003+08:002008-12-20T18:58:25.100+08:00Multi-Fried Chicken with Oregano Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFyOtt9Z5ElWLsCKWnbjq0COpM3VnDoRyFaXrer758j1nBMjw9UwmWxf6vN2nYZbqaupArTTRafD_uDBeQ18QRdXjMwIGyfALJVkT724GjH7et_aPkhu3AlFmSkW9vLn15jCJHefQCl2Z/s1600-h/multi+fried+chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFyOtt9Z5ElWLsCKWnbjq0COpM3VnDoRyFaXrer758j1nBMjw9UwmWxf6vN2nYZbqaupArTTRafD_uDBeQ18QRdXjMwIGyfALJVkT724GjH7et_aPkhu3AlFmSkW9vLn15jCJHefQCl2Z/s400/multi+fried+chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281824610698003506" /></a><br />Made these for dinner the other night when I suddenly don't feel like having rice. Had drumsticks and wings..<br /><br />Ingredients<br /><br />Chicken thighs (make slashes on thick areas) and wings<br /><br />Marinade :<br /><br />3 tbsp of tumeric powder<br />1/4 cup of hot chilli sauce<br />1 tbsp of light soya sauce<br />1 tbsp of ginger powder<br />1 tbsp of garlic powder<br />1 tbsp of ground cumin<br />1 tbsp of ground coriander<br />2 tbsp of light golden syrup<br />salt to taste<br />1/4 cup of water<br /><br />combine the above and marinate the chicken well, preferably a few hours. Chill to avoid contamination.<br />Deep fry in hot oil with medium heat till cooked. U may also fry the other parts of the chicken with a box-ready frying mix.<br /><br />Oregano Potatoes<br /><br />some potatoes - cut into chunks, deep fry in hot oil. Drain on absorbent kitchen paper and while still hot, sprinkle with a little salt and some dried oregano. Mix thoroughly.<br /><br />To serve, add blanched broccoli and carrots as sides.Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com0tag:blogger.com,1999:blog-1768213301471729394.post-63659201228924959162008-12-13T16:20:00.005+08:002009-01-06T21:03:42.339+08:00Christmas Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5rtTSB3v6br6ONMqTyAqTPvhdljmJxUiumso_Z0OLh8bVRvNM2pfliCGoeLe-2jolGbWAHFTwXzfYZEEwvb6bPpnaqChB-N2Fak8ycZBRpiwuo8gKDQuQkb8dfe5VhnzL7vitHI7b2rv/s1600-h/Christmas+cupcakes+closeup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5rtTSB3v6br6ONMqTyAqTPvhdljmJxUiumso_Z0OLh8bVRvNM2pfliCGoeLe-2jolGbWAHFTwXzfYZEEwvb6bPpnaqChB-N2Fak8ycZBRpiwuo8gKDQuQkb8dfe5VhnzL7vitHI7b2rv/s400/Christmas+cupcakes+closeup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5279189114703313938" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCwjxU40zHxPzkD5-iTqoN7hjS5EIfXEtzuOt6ljWE5YvoC3vo1ZBwe47Myt2UDOoIqcIhKbiM8bCd9TwJur93zeN2LxRRQHdemzj5uCvQHAZV_cq1VPXRPRbR6D0l-3odXhH-FjvANAx/s1600-h/Christmas+cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCwjxU40zHxPzkD5-iTqoN7hjS5EIfXEtzuOt6ljWE5YvoC3vo1ZBwe47Myt2UDOoIqcIhKbiM8bCd9TwJur93zeN2LxRRQHdemzj5uCvQHAZV_cq1VPXRPRbR6D0l-3odXhH-FjvANAx/s400/Christmas+cupcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5279189116576981666" /></a><br /><br />These are for Ngee Ann Polytechnic's School of Film & Media. (Hubby's Dept). A Christmas party. A chocolate moist cake with vanilla crusting buttercream. I personally loved the little christmas sugar cookies in the shapes of christmas trees, snowboys, stars and angels. Hubby's colleagues were very warm and welcoming. I was a little late (I think) delivering them and hubby was a little busy. Still, everything went well and now, my youngest girl is still munching on the extra christmas cookies that I made...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VZTanVCw5sqQzsjbrsN9MzotbrBNrIbZ5B5nhAhGNqr4zlkJr0xTt2Rbjn4bQ8NNH1z0mi-kU3smmI8XO_nj2w8rnbMEHnLkAWDo-hgNXvtzjseOVx4WNamzhRil7CMYZDZfWXKAmqGi/s1600-h/xmas+cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VZTanVCw5sqQzsjbrsN9MzotbrBNrIbZ5B5nhAhGNqr4zlkJr0xTt2Rbjn4bQ8NNH1z0mi-kU3smmI8XO_nj2w8rnbMEHnLkAWDo-hgNXvtzjseOVx4WNamzhRil7CMYZDZfWXKAmqGi/s400/xmas+cupcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288165127729405458" /></a>Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com2tag:blogger.com,1999:blog-1768213301471729394.post-64398369900895681852008-12-13T16:18:00.001+08:002008-12-13T16:20:08.581+08:00Kiddies Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8phaNCwnvKVkAztltq1KRvg9GhMAexSDlk763sEI_aTlrxNfvil3xn1zUxSZmmZsDvreOgbobYjTD5Im2NQPv06iWxI4gXzV4a_4Sk9T4YV8YU_bsHK9Irm_VPHlNauDQ7R83k8iQAwv5/s1600-h/Kiddies+Cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8phaNCwnvKVkAztltq1KRvg9GhMAexSDlk763sEI_aTlrxNfvil3xn1zUxSZmmZsDvreOgbobYjTD5Im2NQPv06iWxI4gXzV4a_4Sk9T4YV8YU_bsHK9Irm_VPHlNauDQ7R83k8iQAwv5/s400/Kiddies+Cupcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5279186490901426546" /></a><br />Made these for a celebrationa at Lela's house..Sayang Suhanahttp://www.blogger.com/profile/00870013612112977265noreply@blogger.com2