CAKOI / PAT TONG KO / YOUTIAO

I thought of updating yesterday but I was too tired and call it a day. 

Yesterday morning, I heard the municiple worker, cutting the grass outside our house. I went out to move the car to a safer place to avoid any consequences. I asked the guy, can he help me to chop down the bamboo trees that had shot up sky high. That was planted by our ex neighbour Kak Ana. When Kak Ana was around, we use to trim the trees together or the gardener who comes once a month will do the job for us. But since she moved out, the trees were left unattended. I wanted to trim the trees earlier but Mr Hubby said, we can't as the trees are not ours. But now, since it had grown into a 'mini jungle' and blocking the view which is dangerous for us and our other neighbours to reverse their cars, finally Hubby gave me the permission to do whatever had to be done. And since the trees had gone big, I am not able to do it myself, plus my hands are not fully recovered. Yeah, I paid the guy to do the job and alhamdulillah job well done.

 Moral of the story, when we live in a community, please be considerate.

Okay lets move on to the recipe to share for today. Made these quite sometimes back. Made the whole recipe and half of it, I packed to freeze. Best to enjoy with kaya or to enjoy just on it's own.

CAKOI / PAT TONG KO / YOUTIAO

Source : CHE NOM

Ingredients :

½ cup full cream milk
½ cup water
½ egg
3 tablespoons cooking oil
2 ½ tablespoons caster sugar
1 ½ teaspoon dry yeast
3 ¼ cups of plain flour ½ teaspoon salt
2 teaspoons baking powder

Method with Thermomix TM6 :

1. Into the mixing bowl, add in full cream milk, water, egg, cooking oil, sugar and dry yeast. Set 2min/37C/SP2

2. Add in the flour, salt, baking powder. Select Knead/4 min.

3. Remove the dough from the mixing bowl and round it. Let the dough rest for 10 minutes.

4. Lightly dust your work surface with flour, place the dough on the flat surface, and sprinkle some flour over. Roll out into thin flat dough about 3-4 mm thickness.

5. Cut the flat dough into strips.

6. Dip a bamboo skewer in water, dab the wet skewer in the center of the dough strip. Place another strip of dough on top, and then gently press down into the center of the dough with the skewer. This allows both dough strips to stick together.

7. Heat oil and fry the cakoi till golden brown. Enjoy!

Have a nice day!

CHICKEN RENDANG

Hello everyone. I am back... hopefully to stay. This blog had been hibernating for more than 2 years! Gosh! How time flies. I didn't realise that I had been abandoning my own blog for so long. Naughty naughty me!

Anyway, let's have a fresh start now and for this posting, I will share with you what I had cooked just now. I cooked Chicken Rendang, a recipe I learnt from my ex next door neighbour. She's like a sister to me and the day they moved out of here, I just can't hold back my tears. For the past 14 years, she is a sister, a friend and a good neighbour to me. We go out together or we'll just hang out by the gate to chat while hanging our clothes to dry or do the gardening. Now it is all memories that I will always treasure, Miss you Kak Ana........

CHICKEN RENDANG

Ingredients :

Shallots - sliced
garlic - sliced
ginger - sliced
chillie paste
corriander seeds - fry in the pan without oil. Let it cool and blend till fine
lemon grass, fresh tumeric and bird eye chillie - blend with a bit of water
Chicken - cut small
Thick coconut milk
palm sugar (gula melaka)
salt to taste
dried tamarind skin
a bit of sweet soy sauce (for the color)
kaffir leaves
Kerisik / Coconut butter
Turmeric leaves - sliced thinly for garnishing

Method :

1. Heat corn oil in the skillet. Once oil is medium hot, add in the sliced ingredients. Fry till the onions soften and aromatic.
2. Add in the chillie paste and the corriander powder. Stir.
3. Add in the blended ingredients and stir to mix.
4. Add in coconut milk, palm sugar, salt, soy sauce and chicken. simmer on medium heat, stirring frequently until the chicken is almost cooked.
5. Add in tamarind skin, kerisik and kaffir leaves. Lower the heat to low, cover the lid, and slowly simmer until the chicken is tender and the liquid has dried up.
6. Garnish with sliced turmeric leaves. Serve with rice, Nasi Impit , Lemang or Pulut Kuning.

 Have a nice day!

PIZZA BASE - A KEEPER RECIPE

PIZZA BASE

Ingredients :

250g high protein flour/bread flour
30g sugar
a pinch of salt
1 whole egg
90ml chilled water from the fridge
50g margarine
4g instant dried yeast (Saf Instant)

For the topping :

Spagetti sauce
Mozarella cheese
Beef pepperoni
Sweet onion - sliced thinly
Olives - sliced
Green capsicum - julienned

Method : Using a mixer

1. Into the mixer bowl, add in high protein flour, sugar and salt. Turn on the mixer with dough hook attached, on low speed.
2. Add in the egg. Increase the speed to medium.
3. Add water a little at a time and knead till the dough is incorporated.
4. Add in the margarine. Continue kneading till well combined.
5. Add in yeast and knead till you get a soft and elastic dough with a window pane effect.
6. Remove the dough from the mixer and divide into two.
7. Roll the dough to a 1/2 cm thick and place them on a baking tray. Prick the surface of the rolled dough using a fork.
8. Spread the spagetti sauce and arrange the toppings to your liking.
9. Cover the baking tray with a clean plastic bag till the dough rises.
10. Bake in a preheated oven at 180C for 20 to 25 minutes. Different oven may have different settings.
11. Enjoy!

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

INGREDIENTS A :

250g margarine
1 1/4 cups brown sugar
1 teaspoon vanilla essence
1 egg

Mix all ingredients in a bowl. Then add ingredients B.

INGREDIENTS B

2 1/2 cups flour
1/2 cup cornflour
1 teaspoon baking powder
1 teaspoon sodium bicarbonate
6 tablespoons cooking oil

METHOD :

- Mix well all the above.
- Add in 2 cups of chocolate chips.
- Cover the bowl with cling wrap and chill for 30 minutes in the refrigerator
- Drop a spoonful of batter on a baking tray lined with parchment paper. Make sure to place them evenly spaced.
- Bake in a preheated fan oven at 150C for 25 minutes.
- Leave to cool and keep in an airtight container.

MAMA CARRIES

MAMA CARRIES
Source : Noni

Ingredients :

300 g butter
400 g flour (I took out 1/4 cup)
130 g cornflour
100 g icing sugar
1/2 teaspoon vanilla essence

Topping :

1/2 egg white ~ beat till fluffy
90 g icing sugar
1 tablespoon cornflour

To scribble :

Scoop a bit of the topping above and mix with cocoa powder or you can also use chocolate emulco

Method :

1. Sift flour and cornflour. Set aside.
2. Beat butter and icing sugar till well combined. Add in vanilla essence.
3. Add in flour, bit by bit till soft dough is formed.
4. Roll dough 1/2 cm thick and cut using a heart shape cookie cutter. Arrange on a tray.
5. Using your finger, spread the topping on top of each cookie.
6. Use a clean toothpick and dip into the cocoa mixture and scribble on top of the white spread.
7. Bake in a pre-heated oven at 150 C. Just use the bottom heat to ensure the top doesn't browned that much. Bake for about 15 to 20 minutes.

What I did... 

1. I used margarine.
2. There's a lot of balance for the topping. I normally use 3/4 recipe for the topping, and that should do it.
3. For the cocoa mixture, I added a few drops of brown coloring to give it a darker color.