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Saturday, April 30, 2011

Curry Puff Filling

             I made this Curry Puff filling to eat on toasted bread for my children's supper in case they are hungry and posted it on my Face Book and then I had 6 friends who wanted the recipe.  So this is for you SH, Jas, Chris, Elaine, Ivy & Jane with love.  I cooked the potatoes 3/4 cooked as my children love the potatoes to have a slight bite to it instead of fully cooked :)  This is a very good filler that you can bring to work for breakfast and so easy to do, I just take it out from the fridge & put it in the micro oven for a short while.  Please bear in mind that there is not much gravy so you have to use the micro oven to warm up.

          Ingredient for Curry Puff filling

         300 gm                     minced Beef/Chicken/Pork
           4 1/2 Tabsp           Meat Curry Powder
           1 Tabsp                 Chilli Boh

         300 gm                     Potatoes
             1                            Big Onion
             A sprig                 Curry leaf
           1/2 Tabsp               Sugar
          3/4 cup                     Water
                                             Salt depends on you.  1 Or 1 1/2 teasp
            3 Tabsp                   Oil

  1. Mix the meat of your choice [minced Beef is excellent.  I used minced pork] with the Meat Curry Powder & Chilli Boh & refrigerate it for 30 minutes.
  2. Heat the oil then saute the diced Big Onion & Curry leaves short while.
  3. Add the minced meat & stir for 3 minutes.
  4. Then add the potatoes, stir it for 2 - 3 minutes.
  5. Add the water, salt & sugar & keep stirring as easy to burn as not much water & cook till potatoes are soft or 3/4 cooked.
  6. Check for taste.  If not enough salt, top up.  I normally start off with 1 teasp salt & then put the rest if salt is not enough.
                    Till my next post, xoxo, Ophelia


Saturday, April 23, 2011

My Easter Prayer

           A good friend emailed this to me 3 years ago and hubby printed it and stuck it on our fridge.  Today, since it is Holy Saturday, is an appropriate time for me to share this with you and hope that we would adopt this in our approach to life. Amen. Ophelia

         "Dear Lord, I thank You for this day.  I thank You for my being able to see and to hear this morning.  I'm blessed because You are a forgiving God and an understanding God.  You have done so much for me and You keep on blessing me.  Forgive me this day for everything I have done, said or thought that was not pleasing to you.  I ask now for Your forgiveness...

           Please keep my family safe from all danger and harm.  Help me to start this day with a new attitude and plenty of gratitude.  Le me make the best of each and every day to clear my mind so that I can hear YOU.

            Let me not whine and whimper over things I have no control over.  Let me continue to see sin through Your eyes & acknowledge it as evil.  And when I sin, let me repent & confess with my mouth of my wrong doing & receive forgiveness.

           And when this world closes in on me, let me remember Jesus' example -- to slip away & find a quiet place to pray.  It is the best response when I m pushed beyond my limits.  I know that when I can't pray, YOU listen to my heart.  Continue to use me to do YOUR Will.

            Continue to bless me that I may be a blessing to others.  Keep me strong that I may help the weak.  Keep me uplifted that I may have words of encouragement for others.  I pray for those who are lost & can't find their way.  I pray for those who are misjudged & misunderstood.  I pray for those who don't know YOU intimiately.  I pray for those who don't believe And I thank You that I believe.

              I believe that YOU change people & YOU change things for good reasons.  I pray for all my brothers & sisters; for each & every one of my family members & friends & their families.  I pray for PEACE, LOVE & JOY  in Every Home that they are out of debt & ALL their needs are met.  I pray that every eye that reads this KNOWS there is No problem, circumstance, or situation GREATER THAN YOU.  Every battle is in Your hands for YOU to fight.  I pray that these words be received into the hearts of Every Eye that reads this & Every Mouth that confesses them willingly ...

                  This is my prayer in Jesus' Name.  Praise the Lord, for He is Risen Today.  Amen".  Ophelia

Sunday, April 17, 2011

Fried Chicken with a Mayo Dressing

               My family went recently to a restaurant and one of the dishes we ordered was a fried boneless chicken with a Mayo Dressing.  I toyed with a piece of chicken in my mouth; slowly trying to find the predominant flavour and mentally trying to figure out what was in the dish. We enjoyed this dish.

              This afternoon in the comfort of my own kitchen I tried to reproduce this dish.  I prefer using whole Chicken Legs as opposed to Chicken fillet as personally I feel that chicken on the bones has tons more favour.  I also tweaked the recipe in order to raise the bar.  As my family loved Onions, I thought of incorporating some Onions; then I toyed with the idea whether I should leave them raw Or to saute the Onions in the oil that I fried the Chicken as then the oil would be power pack with  flavour & aromaticI choose the later so that the fried Onions could infuse in the oil.  Then I decided I would remember that the Mayo tasted tangy and added some Lemon juice, Lemon zest & some Chilli Padi to give that tangy & hot taste and the net result was that my daughter said, "Thanks mum, it was good".

                What I did was just rubbed some salt and just a little Oyster Sauce to the chopped Chicken and I fried it straight away.  As I was running late, I didnt marinate it for 30 minutes.  Then I sauted/fried 2 big onions in the oil short while just to "sweat" the onions.

                 For my Mayo Dressing, I added some Lemon juice, Lemon zest, the fried Onions and a drizzle of the flavoured oil.  Then I put the dressing on the fried chicken & drizzled some paprika for some colour & chilli padi, tarallla main dish ready and I fried some cabbage and lunch for two pax was ready.

                 Till my next post, xoxo, Ophelia.

Wednesday, April 13, 2011

Thai Pomelo Salad

                 This is a lovely simpled Salad to do for those days when you just want to eat Salad for dinner.


                     Dried Prawns
                     Limau Perut Leaves, slice finely
                     Bunga Kantan, slice finely
                     Chilli Padi, slice
                     2 Red Chillies, remove seeds, slice [to add colour to salad]
                     Cherry Tomatoes [Red & Orange Cherry Tomates, again for color]
                     Salad of your choice, some Rocket if you like the peppery taste
                     Orange segments
                     300 gm Fresh Prawns
                     Freshly grounded Black Pepper
                     1 small packet of Ping Tong
                     1/4 cup Fish Sauce
                     1/4 cup Limau Kasturi juice

  1. Fry the Peanuts and remove skin [it is easier to remove the skin a short while after frying.  To make it easier, put the fried peanuts on a tea towel and rub on them :) Pound them slightly.
  2. Wash the Dried Prawns, soak for 30 minutes. Chop finely. Fry the Dried Prawns.
  3. Heat some oil thrown in a little ground Black Pepper then the Fresh Prawns & fry for a short while as prawns cook very fast.  [Do not remove the skin, as the flavour & aroma comes from the skin of the prawns and this way the meat is tender. You can remove the skin after it has cooled down].  Retain the oil to drizzle yr salad as there are tons of flavour and aroma in the oil.  Then *WARM this oil slightly before drizzling on the Salad.
  4. Put the Ping Tong in a pot on medium heat till sugar melts.  Add in the Fish Sauce.
  5. Remove from fire, thrown in the chill padi & cool completely.
  6. Just before eating, mix everything together including a little *oil used for frying the Prawns.  Check for taste, adjusting sugar, limau Kasture juice if necessary.
                Comments.  1.  If you want to have your Salad cold, after washing put them in the fridge. 2. If you have a Salad Spinner, use it to wash and "spin dry" the Salad leaves then put the Salad leaves, still in the Salad Spinner, in the fridge and you will be glad that you did as yr salad leaves will be totally dry before I bought a Salad Spinner I use to wash the salad leaves & then drain them on a large siever but the siever did not do much justice as there was still quite a bit of water in the salad leaves & when I used the Salad Spinner, I was so glad I bought it.  For those who dont own a Salad Spinner, buy one and you wont regret it as it makes a world of difference when your salad leaves are totally dry and they dont cost much too, I bought mine at a sale, cant remember exactly as years ago, but definitely Below M$50.00.  3.  If you mix everything much earlier, you will find water oozing out.  Some of you may be health conscious, and these are my personal perference and you would rather blanch the Fresh Prawns in water rather than frying; follow your own style/perference BUT there is a world of difference between blanching them and frying them.  For both ways do not over boil or over fry the prawns.

                             Till my next post, xoxo, Ophelia

Sunday, April 10, 2011

Chicken cooked with Tamarind paste/Assam Chicken

                     When my daughter's friend, Jas, came to our place for lunch, I cooked this dish as part of our lunch.  She loved it so much that she asked me to give her the recipe so that she can learn how to cook this for her husband. This is not something I learnt rather it was something that one of my Mother-in-Law's sister used to cook and again, of course, there was no actual measurements so a couple of years ago, I cooked this and armed with a pencil and pad on my kitchen counter, I recorded whatever and how much ingredient I used.  Then that Aunty taught me something revolutionary.  Normally, we would heat oil and then fry the rempah, chicken, etc and we have to be careful that the chicken do not get burnt as it would take a while for it to be cook & then, perhaps add a little water, this way the your dish is "watery" THIS recipe she taught me to, FIRST "boil" the marinated chicken till it is almost dry then only fry it with oil and I have to agree with her, doing it this way gives the dish more depth and flavour. So Jas this is in dedication to you.  Hope you have a nice time doing this for hubby.

                    Ingredients for Chicken cooked with Tamarind Paste

                     Pound/Blend Rempah
                      1 1/2"             Ginger
                      1 1/2"             Fresh Kunyit
                       7 cloves        Garlic
                       3                     Lemon Grass/Serai
                       3                     small pieces Lengkuas
                       8                    Green Chilli Padi
                       2                    Red Chillies
                       4                    Limau Perut Leaves, remove centre vein always, as bitter


                          4                 whole Chicken Legs, chopped
                                             Suffiicient Water to boil chicken
                          3                 Big Onions
                          8 Tabsp     Oil
                    Big Handful   Assam Jawa mix with some water to get thick paste, then sieve
                       1/2 Tabsp     Sugar
                                              Salt to taste
  1. Pound or blend the rempah till very fine. 
  2. Marinate the Chicken with the pounded rempah for 4 hours in the fridge.
  3. Remove the marinated chicken from fridge and thaw.
  4. Put the marinated chicken in a pot.  Add water [DONT want too much water.  Just enough to reach 3/4 the level of the chicken.  Cover pot & bring it to a boil first then REDUCE fire & let it simmer till almost dry; stirrying quite often.
  5. Heat 8 Tabsp oil in a frying pan then fry the Big Onions short while. If not enough oil add slightly more.
  6. Add in the chicken, stir then add in the Assam Jawa mixture, Sugar, Salt & bring to a boil. Check for taste, adjust Salt & more Sugar if necessary.

                 I am also very conscious when using oil esp when frying veg, egg etc BUT when it comes to frying rempah, there is no two ways about it.  There must be sufficient oil otherwise your rempah not good and if you want to ease your conscious, after cooking scoop out any excess oil and another big note is that food always taste better when the ingredients are pounded rather than blended.  I always try to pound esp when there is Fresh Kunyit, Lengkuas & Serai as it is very hard to blend them fine in a blender so I might as well pound everything and the one person who would be very happy is my better half as he always tells me that it taste better that way and there is a consolation, if I am busy or, psss the four letter word, lazy, he would be all too willing to pound it for me but more often than not, it would be me pounding same but just the tot that he is willing to pound for me, I am driven to do more for him :)            

                  Till my next post, xoxo, Ophelia


Friday, April 8, 2011

Spicy Chicken Soup

                   This sure is a great comfort food that you can either eat it with toasted bread or part of dishes for lunch/dinner and it is lovely to eat it pipping hot especially for those cold nights and Sen Hon; this is in dedication to you dear.  I made it the past Thursday as I wanted to make something fast and easy so that I could watch American Idol uninterrupted and it was a good thing I did something easy and if I were to sum up the show with 1 word, I would go for, "AWESOME" and The BEST American Idol of All Seasons and all of them up their game and brought so much to the table; making it quite hard at this stage to pin point the winner despite our own personal favourites; they were all pretty amazing!!! And this time round whenever it comes to dinner on Monday, Tuesday, Thursday and Friday, I also need to up my own game & select things that easy to prepare and at the sametime tasty as I am also a "So You Think You Can Dance" addict!!!

                  Thanes welcome for joining my Blog. For all recipes; baking or cooking, I use Cake measuring spoons and cake measuring cups.

                    Ingredients for Spicy Chicken Soup


                        1                         Cinnamon stick
                        2                         Cardammon
                       1/2 teasp            Cummin seeds
                       1/4 teasp            Fennel seeds
                       1/2 teasp            Corriander seeds, crush
                       5                           Dried Chillies


                        3                          whole Chicken Legs, chopped

                        4 cloves             Garlic, blend finely
                        1"                        Ginger, blend finely
                        1                          Big Onion
                        2                          Tomatoes
                        1                          Carrot
                        3                          Potatoes
                        2 Tabsp             Meat Curry Powder
                        1/2 teasp           Tumeric Powder/Kunyit Powder
                         2 sprigs             Curry leaves
                         8 cups                Water
                                                     Salt to taste approprimately 2 teasp

  1. Slate [ie make a paste] the Meat Curry Powder & Tumeric Powder with 1 Tablesp Water & marinade this with the Chicken in the fridge for 30 minutes. 
  2. Heat 2 Tabsp Oil & fry the spices short while till fragrant.
  3. Add in the Big Onion, ground garlic & ginger & fry it short while.  Squeeze the Curry Leaves then throw it in [squeezing it with yr hand JUST before throwing it in, releases more aroma].
  4. Add in the Chicken & fry it for 3 minutes in order for the Chicken to infuse with all the lovely aromatic spices & flavour.
  5. Add in the Tomatoes, Carrot & Potato, give it a stir then add in the water, & Salt & bring it to a boil.  Once it boils, REDUCE the fire, cover the pot & simmer for 30 minutes & enjoy the aroma in the kitchen.
  6. Check for taste & add more Salt if necessary.

                    For those who need to add more "fire" add 1 teasp Chilli Powder to the Meat Curry Powder & Kunyit Powder & then marinate the chicken & maybe 2 more Dried Chillies.  I always advocate that when you do the recipe for the FIRST time, always do it as per original so you know what it taste then when you do the second time around, make your personal adjustments & record these adjustments in your recipe so that next time round, you know exactly "where you stand" to reproduce the same taste.  I always have a pencil at hand so that I can record any changes least I forget same.

                      For those who want a slightly thicker consistency, after cooking mash a few of the cooked potoates.   Till my next post, xoxo, Ophelia

Sunday, April 3, 2011

Cranberry & Red Wine Ribs

                 For those who love Lamb and Red Wine, try this.


                14 pieces                Lamb ribs, trim off excess fats


                 30 ml                       Olive Oil
                 15 gm                      Garlic minced
                 18 gm                      Ginger minced
                  6                              Shallots minced
                  3 gm                        Dried Thymn
                  3 gm                        Black Pepper, coarsely crushed
                  1 level teasp          Salt
                  1 level teasp          Sugar
                  1 level Tabsp          Light Soya Sauce
                  1 level Tabsp         Corn Flour
              125 ml                          Red Wine


                  2 Tabsp                   Olive Oil
                  1                                Big Onion, slice
                  5 cloves                   Garlic, minced
              500 ml                           Stock [3 teasp Maggi Concentrated Stock + 500 ml hot water]
                   1 level Tabsp          Light Soya Sauce
                   1 level Tabsp           Sugar [dont put all at once, leave a bit then adjust at the End]
               *500 ml                         Red Wine
               100 gm                          Dried  Cranberries, just rinse & put on siever to drain excess water
                   1 Tabsp                    *Tapioca Flour Mix with 1 Tabsp Water

  1. Combine all Marinade ingredients with the Ribs well.  Cover & marinate over night.
  2. Remove from fridge & let it thaw before cooking.  Brown the ribs both sides, to seal the juices, in medium hot oil on high heat for a short while.  Remove and set aside.  DISCARD the Marinade liquid as bloody & cloudy.
  3. Heat oil in wok & saute big Onions & garlic till fragrant.
  4. Add stock & light soya sauce.  Bring to boil, add Ribs & cook on LOW medium heat till tender approimately 30 minutes.
  5. Add the Wine & Cranberries & simmer for 10 minutes.  REMOVE ribs to bowl.
  6. Thicken with the Tapioca Flour mixture, bring it to a boil. Return ribs to the wok & mix it in order to coat ribs well [short while then OFF fire.  Check for taste and adjust if necessary].

                      (a)  To know whether meat is cooked, it should fall off the bone;
                      (b) Tapioca flour/starch is more stable;
                      (c)  Whenever you add any thickening agent ie tapioca, corn flour solution, YOU must always bring the dish to a boil then Off fire otherwise you get a floury taste :)
                      (d) *If you do Not want to use 500 ml Red Wine, you can use 250 ml Red Wine + 250 ml EXTRA Chicken Stock.
                        Till my next post, xoxo, Ophelia


Saturday, April 2, 2011

Sweet Potato Fatt Koh

                 When I went for this class and forking out quite abit for it, this kuih was not what I was hoping to learn.  I was more for the Kuih Talam, Angku and the Rice Fatt Koh but boy I must say that this Sweet Potato Fatt Koh was something.  If you were to compare the Rice Fatt Koh to this; the rice fatt koh was lighter; this Sweet Potato Fatt Koh was slightly heavier but I loved it.  Initially before the class I was more for the Rice Fatt Koh, you know the pink fatt koh that Chinese ppl like to buy for praying, I love that but this sweet potato fatt koh was, to me, a nice change. Ophelia



               200 gm                   Sweet Potatoes, net weight.  Steam
               200 ml                    Fresh Santan
               300 gm                  Hong Kong Flour, sieved
               180 gm                  Sugar
                   2 level teasp     Double Action Baking Powder, sieved

                "B" ["The Starter Dough"]

                  11 gm                       Instant Yeast
                    1 teasp                    Sugar
                    2 level Tabsp         Hong Kong Flour, sieved
                  60 ml                        Water

  1. Get ready by first placing the paper casing on your moulds.
  2. Steam Sweet Potato.  Then cool.
  3. Make the Starter Dough.  Put  water & 1 teasp sugar in a bowl, stir.  Add in the yeast & give it a stir.  Then add in the 2 Tabsp Flour, stir & Cover with cling wrap & leave it for 30 minutes.
  4. BLEND the steam sweet potato with 180 gm Sugar. Then pour in a Little Santan & blend for a minute. Then ALL the starter Dough & the Balance of the Santan & blend short while. Then add in the 300 gm Flour blend/stir it Very Short While just to incorporate everything & leave it covered in a bowl for 20 minutes.
  5. Boil water in a steamer.
  6. After the 20 minutes is up, spoon the mixture into the paper cups 3/4s full & steam for 20 - 25 minutes on medium fire. [The batter is quite thick.  Look at the picture below].
                   Ensure that the timing is kept and arrange the paper casing on the moulds before you start making this kuih so that no time is wasted after the 20 minutes is up.


                  When I posted this recipe, I didnt have any photos of same but seeing that there were quite alot of ppl checking out this recipe, I made this two days ago so that you can see. 

                                         I had 9 fatt koh from this recipe

                                          Starter Dough - This is what you should get after 30 minutes

                                                  Batter is quite thick

                             Till my next post, xoxo, Ophelia

Indian Brinjal Sambal

                 This was taught to me by my Church friend.  As such no proper measurement.  I made it a couple of times and it was good.


                   2                 round purple Brinjals, sliced
                   1                 Tomato
                   3                 Garlic, pound finely
                   1/2"            Ginger, pound finely

                   1 teasp        Mustard seeds
                   1 sprig         Curry leaves
                   1/2 teasp     Tumeric powder/Kunyit powder
                   2 Tabsp       Chilli Boh
                   A handful    Tamarind + some water

  1. Fry the brinjals short while.  Remove & drain on paper kitchen towel.
  2. Fry mustard seeds till it crackles/start jumping [oil must Not be too hot].
  3. Add in the ginger & garlic, kunyit powder & chilli boh & stir fry. Crush the Curry leaves just before cooking & throw it in.
  4. Add in the Tomato & stir fry.
  5. Add in the pre fried brinjals & Tamarind water solution & bring it to a boil. Check for seasoning adding salt and a pinch of sugar if necessary.
                        Till my next post, xoxo, Ophelia

Indian style fried Cabbage

                       If I were to serve Indian food as a main course for Dinner, if possible with a Briyani, I had to make sure the side dishes were also Indian style esp the vegetables and this fried Cabbage is on tangent.  Ophelia


                   500 gm                Cabbage, shredded
                     1/4 cup              freshly grated Coconut
                    1/4 teasp            Kunyit powder
                    1/2 teasp            Chilli Powder
                    1/2 teasp            Mustard seeds
                       3 cloves           Garlic
                       1 stalk              Curry leaves
                       2                       Green Chillies
                       2                       Dry Chilli
                    1 1/2 Tabsp        Oil
                                                 Salt to taste

                Garnish : Corriander leaves/Yin Sai

  1. Heat oil [Oil should Not be too hot as mustard seeds burns easily] & fry the Mustard Seeds till they crackle/start jumping.
  2. Add in the Dried Chilli stir for a minute then add in the green chilli and garlic.
  3. Add in the curry leaves [squash it with yr palm JUST before adding the curry leaves as it will release more aroma], and the rest of the ingredients Except for the grated coconut & Yin Sai/Coriander leaves.
  4. Cover the pan & reduce fire to low, stirring occassionally till cabbage is cooked.
  5. Add the grated coconut & give  it a stir & OFF fire.  Check for taste.
  6. Garnish with Coriander leaves/Yin Sai. 

Friday, April 1, 2011

Dry Spicy Chicken

                 Sometimes we are bored, either cooking or eating the same kind of food and this is something that does not have very much gravy.  Ivy you saw this on my fb and asked for this recipe.  Have fun doing it. Ophelia


                       4                     whole Chicken Legs, chopped or whole
                       2                      Big Onions, chopped
                       1 teasp           Onion seeds
                       2 teasp           Cumin seeds
                       1 teasp           Fennel seeds
                       1/2 teasp        Halba
                      10                     Garlic, pounded finely
                       1 1/2 inch       Ginger, pounded finely
                       1/2 teasp        Tumeric powder
                       1 Tabsp          Chilli powder
                       1 teasp            Black Pepper powder
                   200 ml                  Natural Yogurt
                                                Salt to taste

  1. Marinade the Chicken with the Tumeric powder, Chilli powder & Black Pepper powder for 30 minutes in the fridge.
  2. Place the Yogurt in a bowl & mix it well with a whisk.
  3. Heat sufficient oil in a frying pan & saute the big onions short while.  Remove to plate.
  4. Make sure there is suffient oil then saute the Cumin seeds, Fennel seed and Halba for a short while.
  5. Add in the ground garlic & ginger fry it for a short while.
  6. Add in the marinaded chicken & saute for a few minutes, add Salt and the fried big onions.
  7. Add the Yogurt gradually in batches [making sure that it does Not curddle].
  8. REDUCE the fire to medium low & Cover the frying pan [if you have a heat diffuser, place the frying plan on top of the heat diffuser as chances of things getting burnt when using a heat diffuser is quite unlikely] checking the chicken occasionally to stir and to ensure it does not get burnt as there is not much liquid and cooked. Check for taste.
                 Just be a bit careful when cooking this as it is quite easy for it to get burnt as not much liquid but it is definitely worth making/  Till my next post, xoxo, Ophelia