Wednesday, 24 June 2015

Baked Fish In Banana Leaf

Baked Fish Masala in Banana Leaf is an Indian style fish dish, very flavourful and keeps the fish moist and soft. I made this as one of the dished for Father's Day dinner and it was enjoyed by all. I saved this recipe from online some time ago and only now managed to try it out.



Ingredients:

1 large pomfret, cut into big slices - I used 6 slices, baked in 2 batches
2 banana leaf and aluminium foil to wrap

- Rub fish slices with some turmeric, salt, ginger-garlic paste, lemon juice and set aside.

Masala:

2 big onions, sliced thinly
2 big tomatoes, sliced thinly
1 tbsp ginger-garlic paste
1/3 cup grated coconut
1 tsp cracked black pepper
1 1/2 tsp chilli powder
3 tsp garam masala
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
olive oil for cooking
salt to taste
mustard seeds and curry leaves

Heat olive oil in a pan and add mustard seeds and curry leaves. Next add onion and grated coconut. Saute till onion become soft. Then add ginger-garlic paste, tomatoes and cook till tomatoes are soft.
Add chilli powder, garam masala, black pepper, cook well. Then add mint and coriander leaves and salt to taste. Cook covered with some water sprinkled (if needed) till no raw smell. Turn off fire. Let it cool.
Once cool blend the masala to a paste.


- Heat oven to 200C.
- Take a banana leaf and heat it a bit over direct flame so it doesn;'t tear.

Now place masala in a layer on the leaf, arrange 3 fish slices on top of masala and cover the fish with more masala. Fold leaf to form a parcel and now cover the parcel with a layer of aluminium foil.

Bake for about 30 mins at 200C.

Meanwhile make another parcel using the balance masala and fish slices.

This dish best to be served hot with white rice.

Friday, 19 June 2015

Aglio Olio with Mushrooms, Tomatoes and Salmon

I've been a fan of angel hair pasta since the first time I tried it and it's also super quick to cook with unlike spaghetti or fettuccine. I choose to cook with it for quick weeknight dinners. This is one recipe I tried yesterday for dinner, as I had this pack of Italian spices from a dear friend of mine who visited Italy recently and I was eager to try it out.

Verdict : The spice was fragrant, smelled spicy ;) and went well to give a great flavour to the pasta. I was careful on the amount I added as I don't want it to be too spicy and inedible.
Overall a lovely meal which even my 2yo enjoyed despite it being spicy. She's a fan of anything noodles / pasta. Only change I would make in the future will be doubling the amount of mushrooms and tomatoes.
I have edited the recipe with more mushrooms and tomatoes so you can follow as it is.

The dish

Spices from Italy



A:
Angel hair pasta (cooked al dente in a pot of boiling water with a dash of olive oil) - enough for 3 persons
This pasta cooks in less than 5 minutes so you need to watch it while it cooks to get the perfect texture.

Drain and set aside.

B:
1 big salmon fillet, cut into bite size pieces
4 garlic cloves, minced
olive oil
ground black pepper
salt
dried oregano / italian herbs

Heat oil in a non-stick pan, saute the garlic, then add the salmon and seasonings, mix and once salmon is cooked, take and keep aside.

C:
5 garlic cloves, minced
10 button mushrooms, sliced
10 cherry tomatoes, cut in halves
5-6 tbsp olive oil
1-2 tbsp Dried mixed Italian herbs
Dry chilli flakes (according to level of spiciness you prefer)
salt

In a big pan, heat olive oil and saute the garlic, add in the mushrooms and tomatoes.
Add herbs, chilli flakes, salt.
Combine well till mushrooms cooked. Adjust seasonings to taste if needed.
Now, add in the cooked pasta to the pan and mix it all together till pasta coated well.

Serve hot topped with the cooked salmon.



Saturday, 16 May 2015

Potato Pancakes

Hi. I made these yummy pancakes for Mother's Day dinner following a recipe from GoodFood Magazine Asia May edition.
It was served with sour cream with pan fried salmon n mango salsa.
It was delicious, enjoyed by everyone at home and added to my go-to recipes list.

Potato Pancakes

Pan fried salmon, mango salsa, potato pancakes n sour cream

Recipe :

4 medium sized potatoes, boiled n mashed well
85 gm plain flour
1tsp baking powder
1 egg
125 ml milk
1 tbsp finely chopper chives
some oil / butter
sour cream to serve

Add flour and baking powder to cooled mashed potatoes. Whisk egg and milk together in another bowl.
Then add to the potato mash with the chives, salt and pepper. Whisk till batter is smooth. You can add more milk if too thick or more flour if too thin.
Heat a non-stick pan/ tawa and add some butter. Pour pancake batter using a small ladle. Cook till both sides are golden.
Ready to serve.



This joins the May Week 3 Cooking from Cookbook Challenge Group.


Thursday, 14 May 2015

Mother's Day lunch at The Bee @ Publika

The husband being away and since we haven't seen him for over 2 weeks, me and the little one decided to go pick him up at the airport and off we went for a day out.
Publika was a 30 minutes drive from Subang airport and we reached fairly early, about 10.30 am.
Finding a parking at that hour was so easy.

Shweta started demanding for ice-cream, knowing we're out 'shopping' and we gave in and got her a scoop of World Class Chocolate at Baskin Robbins (her favourite btw).
Then off she and the husband went to JKids for some playtime while mummy got her toes done ;).
Then the husband took us to The Bee for lunch where he had made a reservation. It wasn't too crowded and they had a baby chair as well as a kids menu so we're quite happy on that.

I ordered the Moroccon Shredded Lamb Pasta - cooked perfectly, tasted good and a big portion too.
The husband had the Spicy Chicken Burger which he enjoyed and sausages and fries for the kid (ended up being finished by the daddy).

Food was fast, tasted good and importantly Shweta behaved throughout the meal ;)











After the meal, we made some groceries shopping for dinner at Ben's Independent Grocer and headed home with a sleeping toddler ;).

You can check out more on the outlet here : http://thebee.com.my/

Tuesday, 12 May 2015

Hummingbird Bundt Cake

Happy Mother's Day to all readers/bloggers. Here's a special cake I baked for the occasion, a new favourite of mine, baked in a bundt pan. The whole house smelled wonderful while it was baking and one good thing about using a bundt pan is that I don't have to bake it in 2 layers like I usually do and lesser frosting needed.

This is a flavourful, moist and delicious cake, prefectly paired with cream cheese frosting. The humid weather didn't help at all while I was frosting it thus the not so perfect piping. Nevertheless, we enjoyed it for dessert and loved by all. That's the important thing, right. ;)

Hummingbird Cake


Here's what you need :

3 cups cake flour
1 cup castor sugar
4 medium bananas, mashed
8oz can of crushed pinapple, not drained
1 tsp baking soda
1/2 tsp salt
3/4 cup conola / corn oil
1 cup pecans, baked for 5 mins at 170C and chopped
3 eggs
2 tsp pure vanilla extract

Method : 

Prepare and grease a bundt pan.
Sift flour with baking soda and salt. Keep aside.
In an electric mixer beat eggs and add in oil, mashed bananas, crushed pineapple, mix and add in sugar and vanilla. Mix well to combine.
Slowly add in flour mixture and beat on low till combined. Do not overmix.
Add chopped pecans. Mix.
Pour into greased bundt pan and bake at 170C for an hour or till toothpick comes out clean.

Frosting :

4 oz cream cheese
4 tbsp butter
1 1/2 cup icing sugar

Beat all together in a electric mixer and pipe on cake.\

Adding this post to :

Cook for Mother's Day


Friday, 8 May 2015

Cream Cheese Pound Cake

Here's a bundt cake I made this week.
Recipe from by scrapbook cookbook collection.



250 gm butter
8 oz cream cheese
6 eggs
1 1/2 cup sugar
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp grated ginger
1 tbsp lemon rind
vanilla extract

Preheat oven 160C.
Cream butter, cream cheese and sugar.
In another bowl, sift together flour, baking powder and salt. Keep aside.
Add eggs one by one to butter mixture and beat between each addition.
Add flour mixture with the mixer running slow.
Add in vanilla, ginger and lemon rind. Mix well but do not overbeat.
Pour into prepared bundt pan. Bake for 60-85 minutes/ till done.


It's a golden moist cake with soft crumbs. Great with a hot cup of tea or coffee.



Thursday, 30 April 2015

Our Princess Turned 2

My, how fast time flies....my little angel turned 2 in March and that called for a celebration. The theme this year was her favourite cartoon character : Minnie Mouse. When I asked her what cake she wanted for her birthday, she told me : 'Minnie Cake'. So, mummy started researching and came up with a design for her cake and successfully organized her party.


We had it at an indoor playground with close family and friends. It was a sweet party with lots of happy faces. I received compliments from the other parents who attended and it made my day ;). Importantly, the little one had so much fun and not even tired after playing for 5 hrs!

Here's some pics from our party :

Mummy's labour of love

Minnir cookies

Kit Kat

Gifts for the kids
Us


With our close friends

Tuesday, 28 April 2015

Rice Cooker Chicken Rice

I've been looking for easy to do dinner recipes for weekdays and ways to avoid take-out dinner. This one pot chicken rice cooked in a rice cooker surely fits into the category and was a comfort food on a rainy day.
It is best eaten hot and can be paired with some stir-fry vege or soup.


Serves 4

You need :

2 cups basmathi rice, soaked for 30 mins
1 skinless boneless chicken breast, chopped
8 fresh shittake mushrooms, sliced
3 cm ginger, sliced thickly
spring onion, chopped

Marinade :
2 tbsp oyster sauce
1 tbsp thick soy sauce
2 cm ginger, grated
salt and pepper, according to taste
few dash of sesame oil

Method :

Combine together chicken pieces and sliced shittake mushrooms with the marinade mixture and set aside.


In a rice cooker pot, place rinsed rice with enough water, ginger slices and some salt and switch on the cooker.
When rice is 3/4 cooked, add in the marinated chicken mixture on top with spring onions, close lid and let rice cook fully. Once cooked, mix all together and serve hot.