Cooking Again

My mum sent me the biggest box of goodies for Hari Raya but it came just a day late of my lunch party. There is enough food there to last us many months. Thanks so much for the food, Umi!
Umi's Package

She included these pre-packed ketupat or rice cubes. You just drop the individual packets of rice in boiling water and cook it for an hour or so. It tastes just as good as those made traditionally – wrapped in woven palm leaves. I was really impressed! So delicious with sayur lodeh and soto ayam.
Ketupat & Sayur Lodeh

So that spurred me to bake kueh tart or pineapple tarts, which is a must when celebrating Hari Raya. I’ve never made them before on my own. I’ve helped my aunt in the past when I was little but that was limited to putting the tiny pastry embellishments on them!

I found this recipe on the internet but be warned. Once you have visited My Kitchen Snippets, you would want to make all her recipes! Anyway, my kueh tart turned out beautiful! I even made the pineapple jam from scratch. First pineapples of the season and it was so sweet and juicy! Richard said it was the best kueh tart he’s ever had. (*ahem… please note he’s only had about two types in Singapore.)
Kueh Tart aka Pineapple Tarts

I didn’t need the pineapple juice for the recipe and I had a whole glassful from just one small pineapple. We weren’t pineapple juice fans but we are now pineapple cordial fans! I love this recipe and I know I’ve shared the link before but if you haven’t tried making homemade cordial yet, you should! That one glass of fresh pineapple juice gave us a week’s worth of pineapple cordial.
Pineapple Cordial

Today I took the day off. Richard found out yesterday that he has burst one of his disc in the middle of his back. I spent the day cooking and cleaning so he can rest. As a treat, I baked Applesauce Muffins and oh my god! I’m drooling just thinking about them. Soooo moist, light and not sickly sweet. The cream cheese frosting makes them decadent. Really, really good.
Applesauce Muffins
I think I’ll go have another right now. Have a good week everyone!

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Homemade Hainanese Chicken Rice

We cooked Hainanese Chicken Rice for the first time today. We used the recipe from ‘The Cooking of Singapore & Malaysia’ cookbook and it turned out beautiful! We learnt a new cooking method too – steeping. The chicken was very, very juicy and full of flavour. Well worth the effort. *drooolll…*

The marinated chicken was steeped in stock every 15 minutes for 1 hour:
Steeping Chicken in Stock

Then it was dunked in ice water, before being rubbed with more soy sauce and sesame oil:
Chicken in Ice Water

The chicken stock was used to cook the rice and as a soup. Other accompaniments are homemade sambal, stir-fried bok choy with shrimp paste, cucumber and soy sauce:
Hainanese Chicken Rice Chicken Rice Lunch
And of course, after hours in the kitchen, we just had to share the meal with a few appreciative loved ones.

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Comfort Asian Food

We bought a new cookbook from Borders recently- ‘The Cooking of Malaysia & Singapore’ by Ghillie Basan. There are 80 yummy recipes in the book and all the ingredients are in English or have some form of English translation. It makes it a whole lot easier shopping for ingredients in Australia. I cooked two of the recipes this rainy, grey morning and they turned out mouth-wateringly good!
New Cookbook

Bubur is rice porridge which originated from China but has become very popular in Southeast Asia. This has only 5 ingredients – fresh ginger, cinnamon stick, star anise, salt and rice.
Bubur (Rice Porridge)

As an accompaniment to the bubur, I stir-fried bok choy with shrimp paste. This is now my top favourite vegetable recipe that I can quickly cook for myself!
Stir-fried Bok Choy with Shrimp Paste

And for protein, I lightly fried some smoked roundscad (which is from the Philippines) and cooked several hard boiled eggs, just because Richard loves them. I had salted egg with mine.
Smoked Roundscad

Are you drooling yet?

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Begedil Recipe

Begedil is basically mashed potato shaped into patties, coated with egg and fried. It’s one of my all-time favourite comfort food. I was looking for a recipe on the internet and didn’t find one I really liked so I made it up as I went. It turned out very good, especially with the minced beef variation and Cereal Prawns coating!

Begedil (Fried Potato Patties)
Ingredients:
4 large potatoes – skin peeled, diced, boiled and mashed
3 spring onions, sliced
2 tbsp fried shallots
150g minced beef + 1 tbsp curry powder – mix together, fry till beef is cooked
Salt and pepper to taste
1 egg, beaten
1/2 packet of Cereal Prawns (optional)
Oil for deep frying

Method:
1. Mix together mashed potatoes, spring onions, fried shallots and cooked minced beef.
2. Season with salt and pepper.
3. Shape into golf balls and flatten into patties.
4. Heat oil to medium-high heat.
5. Coat patties in egg then cereal prawns coating (optional) and fry a few at a time.

Makes about 21.

Tip: Make sure you check the temperature of the oil between batches by placing a drop of egg into the oil. If it fries quickly and floats to the top straight away, it’s too hot. It should sizzle with small bubbles and slowly rise to the surface.

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Alamak Pondan!

I found konnyaku jelly powder mix at an Asian supermarket yesterday. I didn’t see the “Pondan” print till I got home and cracked up! Pondan means gay or transexual in Malay and I think most Singaporeans know it as that. Isn’t it strange that an Indonesian company picked such a name for itself?
Konnyaku Jelly Packet
Here are the jellies in the moulds. I followed the instructions as carefully as possible and I think it turned out very good, eventhough it was a weird fruit cola flavour (that was the only flavour they had!).
Konnyaku Jelly Moulds
This is my 3rd attempt at making Konnyaku jellies and finally, I’m happy with the result! Definitely use this pondan powder again. Hehe… Thanks Teresa and Umi for your tips! It worked good.
Konnyaku Jelly

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