Seafood Aglio Olio

Posted by vivien | Recipe | Sunday 15 February 2009 11:27 am
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16,168 Total Views

So i did celebrate Valentine’s. Wanted to go Daidomon, their RM68++ ala carte was so good, the big scallop, BBQ oyster etc etc etc, but it is fully booked for dinner, so i cooked. Above is Seafood Aglio Olio with shrimps and cuttlefish. It is actually better than i anticipated. Recipe taken from More than Words. With the addition of some dried chili and using normal salt instead of sea salt.
Fresh Egypt strawberry. Pretty cheap in carrefour, 250g box cost only RM4.99. They are huge and not sour too.
and haagen daz belgian chocolate ice cream, a time for some chocolate indulgence.
So there you go, last year was spent eating Pan Mee, the one in Jinjang, not that i am complaining as last year is a weekday and also i love Pan Mee, can eat it breakfast, dinner… quite against eating out during Valentine’s due to the crowd, and paying so much to get food churn out in bulk, in the name of love, just my thought.

 

Curry Chicken

Posted by vivien | Recipe | Sunday 8 February 2009 8:17 am
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10,237 Total Views

So what i did with the leftover chili paste from Curry Puff? Chicken curry of course. First buy half a coconut(grated) for RM0.80
pan fried potatoes so that it get cook faster later. here is 1.2kg, i kinda go over a bit. However, didn’t like this potato, as it is too floury, keep sticking to the pan and not browning properly. All this 1.2kg comes from 4 big potato, next time should buy the smaller ones, less floury ones i guess.
fry chicken in the chili paste, it looks hot here, but it really isn’t
two coconut presses: left it first press, the the right is second press.
put in the second press of coconut (more diluted one)
put in potato
put in the first press coconut towards the end.
Verdict: chicken curry has definitely seen better days. it is not spicy at all, taste like curry, but not spicy at all, taste slightly sweet(could be the onions in the chili paste…), not aromatic. disappointing.

 

Curry Puff Recipe

Posted by vivien | Recipe | Monday 2 February 2009 11:05 am
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15,909 Total Views

Recipe taken from More than Words – Oven baked curry puff. Above is 400gm flour with about 120g of cut butter, an egg whisked up and a bowl of ice water.
Here, butter rubbed into flour, resemble breadcrumbs texture
mix in the egg, and just enough ice water to make it into above.
for the fillings: i use all the above except the curry leaves, use just 3 sprigs of curry leaves, bought the whole bunch for RM0.50. I made double amount of chili paste, and insist on not using any curry powder/pre-made curry paste for this curry puff, which is what i usually do when cooking chicken curry…, but it doesn’t work out too well this time… it is always a pain an guessing on how much dried chilies to use. there is about 4 cloves of garlic, three pieces of lemon grass, small pieces of ginger.
Used about 700gm of potatoes and also shown above is the curry puff mould.
all blended up
cook the chili paste in ample of oil
till it become dried up and fragrant as above, shown above is half of the cooked chili paste, i have already scoop up half of it, save it for curries ;P
mixed in the diced potatoes. and you are all set
no rollers? no place to roll out the dough? no prob, place a cling wrap on top of tabletop, and use mug to roll out dough.
place big dollop of filling
all rolled up
cooked puff, it doesn’t look browned and appetising, and if the temperature is too high, they will cracked open. i fire up the temp to more than 150C in an attempt to brown them, but to no avail, partly also due to not enough egg wash
turn them over, it is brown where it touched the pan
cross section, looks not bad eh? but going back to where i said it doesn’t turn up so well is it taste more like chili puff than curry puff, next time should put some chicken curry powder and more salt, that should be it.
the pastry is not crispy as those fried, fried one still taste better, IMHO, but these oven baked is sure a healthy option if you can work yourself up to make them.

 

Pavlova (meringue based cake by Nigella Lawson)

Posted by vivien | Recipe | Saturday 17 January 2009 12:25 pm
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10,068 Total Views

i am making this pavlova basing on Nigella Lawson’s recipe. It was for my colleague birthday and also an opportunity to make them my guinea pig… haha… anyway, this is my first time making a meringue based cake. Above shown is 6 egg whites ready for beating.
beat until the egg white is stiff, and when held upside down it will not drip down, fantastic isn’t it… 😛
spread the egg white on a baking sheet, make it a round disc shape.
bake it in oven of 150Celcius, but preheated to 180C initially. This is the part where i got nervous, the egg white seems to spread over the whole tray and look so flat… anyway, it is browning nicely.
finished product
take the meringue out of baking tray and let it cool completely.
Whipping cream which i am using – Arla’s , one of these (200ml) cost RM6.70, cheapest whipping cream i can find, i am using 2 packs for this cake.
whip the cream
continue whipping, it will become creamier
finished whipping, it should look thick and able to mounted on top of cake without being runny.
halves strawberry, and shaves some baking chocolate on top. Here i am shaving some cadbury milk chocolate on top.
tada, finished product. look nice right?
taste is not bad, could be better. I wish the meringue base in higher. meringue taste crispy outside and mashmallowy inside. Yeah success! 🙂

 

Porridge steamboat in friend’s place, Segambut

Posted by vivien | Recipe | Saturday 3 January 2009 12:07 pm
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9,582 Total Views

Ingredients
more ingredients
it is for new year celebration + birthday celebration + wedding annoucement!
This porridge steamboat is prepared by none other than Priscylia, so utterly delicious, i basically camp on the steamboat table, and scoop it into my bowl while others watch movie… The porridge base is not too thick thus does not stick to bottom of pot… tasty… yumm

 

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