Tuesday, 26 February 2013

Potato and Mix Vege Popiah

My husband eager to have something new to eat for tea. The simple recipe,I could think of is popiah.
It is easy and took less than an hour . The only drawback is, it is very oily. So, I need to drain the oil with kitchen tissue several times.

Ingredients:
A
popiah skin (I used KG Pastry small packet)
mix vege
potato
oil
B
salt
curry powder
chilli powder
coriander powder
cumin seeds
mustard seeds
1 tsp white vinegar

Method:
1. Boil the potato with the skin. After few minutes, boil mix vege together until soft.
2. Drain and peel off the potato skin and chop into small dice.
3. In a big bowl ,combine ingredient B, mix vege and potato.
4. Saute the mixture till cooked.
5. Stuff the mixture into popiah skin by using a spoon and roll it out . Apply water at the end to stick.
6.Repeat step 5 till finish.
7. Deep fry the rolled popiah till it turn brownish. Place it on kitchen paper to drain out the oil.
8. You may eat it with chili sauce or any chutney. Enjoy your meal with a cup hot tea. :)

Saturday, 23 February 2013

Sweet Egg Bread

Usually after work, I feel to have a hot cup of punjabi tea and something to munch with. This recipe takes me less than 30 minutes to make and extremely delicious. Here you go:

Ingredients:
1 egg
3 slices of bread ( cut into half becomes 6 )
1 1/2 tbsp condensate milk
1/4 tsp chili powder
a bit of butter

Method:
 
1. Heat up tava or non stick flat pan. Apply a bit of butter on the tava.
2. Whisk the egg, milk and chili powder into a boil.
3. Dip the whole bread into mixture, and place it on hot tava.
4. Flip over the bread till become brownish.
5. Repeat step 3 and 4 till all the bread are toast.
6. Enjoy your tea time.

Sunday, 17 February 2013

Bread Butter Pudding

Whenever, I have extra breads which are about to expire. I  usually bake this,as it is easy and minimum hassle. I made some  modification to save time and speed up.Here the recipe goes:

Ingredients:
2 eggs
600 ml Dutch Lady Full Cream milk
Butter
Sliced bread
30 grams caster sugar
1/2 tsp vanilla essence
currants ( raisins)


Method:
1. Apply butter on one side of the bread and cover it with another bread. Fill the pan with the breads.
2. Pour milk, eggs , vanilla essence and sugar into blender and blend till becomes smooths.
3. Pour the mixture into the pan and leave it for 20 minutes.
4. Meanwhile, preheat the oven to 180 deg C. Before inserting the pan into the oven, sprinkle some currants and brown sugar.Bake it for 20 minutes.
5. You may consume while it is hot or refrigerate it.




Saturday, 16 February 2013

Cabbage and Potato Soup

This soup is very easy to make and very delicious. It is ideal for those on diet.

Ingredients:
1 small onion
3 garlic cloves
5-6 cabbage leaves ( shredded)
2 potatoes( cut into big chunk)
1 liter of water
2 tbsp olive oil
1 tsp salt

Method:

1. Pour olive oil into large pan, saute onion. Add cabbage and garlic, stir it occasionally for 3-4 minutes.
2. Add in potatoes, salt and water. Bring it to boil about 20 minutes.
3. Then, leave it to cool for awhile before blending into a puree.
4. Sieve and serve while it is hot.

FYI : if you make it thick, taste like KFC mashed potato

Moroccan Orange Cake

Baked a new cake ,the recipe is taken from  moroccanfood.about.com. As CNY just finished and there are plenty of oranges left.The best way for not letting it to waste is by baking. Here the recipe goes:

Ingredients:
 1 egg
90 gram sugar
40 ml corn oil
120 grams raising flour(sifted)

1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
50 ml fresh orange juice
zest from 1-2 orange
1/2 tsp vanilla

Method:
1. Preheat the oven to 180 deg C.
2. Stir egg and sugar using electric mixer. Next ,add in oil.
3. Fold flour, baking powder, baking soda, salt and orange juice. Finally,add in orange zest and vanilla essence.
4. Pour the batter into pan and bake for 30 minutes. To check  if the cake is cooked, you may use a toothpick or fork to dip into the cake. If it is not sticking ,that means it is cooked..
5. Before slicing it, do leave the cake on wire rack to cool down at least for 10-15 minutes.

Seven-spice Aubergines (eggplant)

Today i cooked Seven-spice Aubergines (eggplant) , this is how you do it:

Ingredients:
1 long aubergines
2 egg whites
Oil for deep fry

Seasoning:
6 tbsp cornflour /plain flour
1 tsp salt
1 tsp chili powder
2 garlic
small piece of cinnamon
1/2 star anise
2 small chili (cili padi)

Method:

1. Slice the aubergines horizontally using a sharp knife.
2. Whisk white egg in a big bowl till it gets foamy.
3. In dry blender, put in all the seasoning except flour and blend it for few seconds. Add in flour now and blend till it become powdery. Pour onto a flat plate.
4.  Fill oil in wok . When the oil heated up,coat the aubergines white egg and following by the powder. Deep fry till it turns crisp and golden.
5. Remove it with wire skimmer and lay it on kitchen paper to drain the oil.
6. Serve it  with mint leaves as garnishing.
7. You may consume with rice or dip it hot chili sauce.


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