Kumquat Salsa Asian Style

Photobucket


Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do I eat it? I tried peeling that firm oval skin once, only to find a slippery pulp inside. Maybe I should squeeze it, I wondered. Hey, nothing comes out. Only later after a thorough search on the internet, I understand that one should eat kumquat whole – skin, pulp and seeds.

Having been familiarized with unique flavours of kumquat, I toyed with many ideas how to make this an interesting dish. It has interesting flavours after all. One day I put them in my hot ginger tea with honey. The flavours is just beautiful. I love it. This would go great with pan fried fish steak. Hmmmm…. Mike’s gonna love it for his lunch today.


Photobucket


Lucky me, the kitchen had some fresh fillet of weaver fish. Perfect! Can hardly wait to experiment with new menu. I went straight to work on the kumquat salsa. Then marinate the fish. By 1pm lunch is served. Just beautiful as I had in mind. The kumquat salsa complements the pan-fried fish fillet perfectly……



Pan Fried Weaver Fish
just marinate in salt, pepper & lemon. Leave about 1 hour.
Quickly pan fried in olive oil or butter until it turns nice brownish color. Ready to serve with the salsa


Photobucket


Then I saw some recipes of candied kumquat (will make that next week), kumquat cheesecake – sounds interesting, must try soon – lamb tagine with kumquat (instead of that bitter taste dried lemon) – a definite YES!

I am submitting this recipe for BloggerAid Cookbook Cuisine
supporting their vision of alleviating world famine.
If you’re interested to find out more about this event, click here


Return to Homepage Image Hosted by ImageShack.us

Scrumptious Strawberry Cheesecake

Photobucket

My kind of strawberry cheesecake –
as featured in TastespottingFoodgawker
(This image is also submitted for CLICK Photo Event)


Another baking trial day. Just a quick fix of sweets, I didn’t feel like following a complicated recipe. I just want something perfect to go with my fresh sweet strawberries bought from the market yesterday, along with fresh strawberry jam as a quick subs in case I need to make any sauce or glazing.

Guess what, it’s so perfectly silky and melts in the mouth. The smoothness creamy cheese blends in nicely with the sweet strawberry. I think I fall in love…


Photobucket Photobucket


STRAWBERRY CHEESECAKE

Ingredients:
* 4 pcs of eggs
* 1 3/4 cup of sugar
* 24 oz cream cheese
* 1 tsp vanilla extract/crystals
* 2 cups of cracker crumbs for cheesecake
* 1 stick butter, melted
* 1 cup sour cream

Cooking Directions:
1.) In a medium bowl, mix graham cracker crumbs with melted butter.
Press into a 9-10″ springform pan, pushing about an inch
of the mixture up the sides of the pan.
2.) Mix cream cheese, eggs, 1 cup of the sugar & vanilla.
Beat for about 20 minutes
3.) Pour filling into pan. Bake for 40 minutes at 325.
4.) Cool in oven for 35 minutes with door open

FOR TOPPING:
1.) Beat together the remaining 3/4 cup sugar & sour cream for
about 10 mnts until it gets fluffy.
2.) Pour over cooled cake and bake at 400 degrees for 10 minutes.
3.) Cool cake completely before slicing and serving.


Photobucket


Return to Homepage Image Hosted by ImageShack.us


Thanks to all my food buddies for the support, I am also submitting this image to CLICK Photo Event – Red for January 2009, hosted by Jugalbandi.


Image Hosted by ImageShack.us
For more information & participation have a look HERE

Allspice Cookies ~ Speculaas


Photobucket


We ran out of biscuits to go with our afternoon tea.  Apparently there’s a cookie monster at home who keeps gobblin down all the cookies.   Ah well, it’s time to start baking something different anyway after the last successful Gruyere Crusty Loaf.   This is by far the easiest cookies  I’ve ever baked.  Only the first attempt and they turned out beautifully crunchy with that pleasant allspice aroma – Indonesians call it  “spekkoek”  spices.


ALLSPICE COOKIES

Ingredients:

* 250 gr cookie flour
* 100 gr granulated palm sugar
* 125 gr unsalted butter
* 1 tbs ground allspice (spekkoek powder)
* 2 tbs milk
* 1 cup chopped cashews/almonds

Cooking Directions:
1.)  Whisk butter and palm sugar until completely  soft & fluffy
2.)  Prepare sifted flour, ground allspice & baking soda
Add butter-sugar mixture
3.)  Fold in chopped cashews/almonds
4.)  Using roller pin or hand, flat dough into surface
5.)  Cut into desired shape with cookie cutter
6.)  Place on silicon sheet & bake 150C for abt 30 mnts
7.)  Once baked, cool on wire rack.  Store in a tight container


Photobucket


** Recipe from NCC Community


Return to Homepage Image Hosted by ImageShack.us

Coconut Prawn Fritters

Photobucket

As featured in  Tastespotting

Just a little afternoon snack  (and light dinner) I felt like having yesterday. Although I was actually craving for Singaporean Chili Crab. Yups, just not the right season (and country) for that. The prawns I got from the hotel’s kitchen, are from Dalian, I think. Nice to have a little of seafood again after a while…..

Photobucket

I shouldn’t be posting recipe in details because it’s soooo easy to cook.  Just make sure the prawns are cleaned & deveined, split in the back, marinate shortly in salt, pepper, lemon & garlic, rolled in flour, dipped in lightly whisked white egg, rolled in dessicated coconut.

Deep fried in oil until it turns color to beautiful yellowish. Place on paper towels to soak the remaining oil.
Ready to be devoured with sweet chili sauce dipping…….

Photobucket

Crusty Loaves with Gruyere Cheese


Photobucket


As a true coffee junkie, I am constantly on a search for recipes of breads/cakes and other savouries to go with it. Although, in my opinion, the best match for morning coffee is cheese bread. This is such a wonderful loaf to bake. I was so excited when I prepared the starter dough the night before, wondering what wonderful taste & texture it would be like. I found the recipe from  HERE,  referred by Temperance on her Bread Baking Day#16. The starter puffed up very nicely overnight. Proofing took most of the time of the entire baking though, baking process only took about 30 mnts. So short, for such a rewarding result.

That morning my entire kitchen is wafting the smell of freshly baked cheese bread. The use of gruyere cheese – which I added a bit of mozzarella and drizzles of garlic oil, is just puuuurrr-fect!!! It’s melting beautifully, moist in the inside, crusty on the outside. Guess who loves it the most….. Mike 😀

This recipe is definitely going to be on the menu very often….

Photobucket


CRUSTY LOAF STUFFED WITH  GRUYERE CHEESE

Ingredients:
(i) Starter
* 1 1/4 cups unbleached Bread Flour
* 1 teaspoon salt
* 1/2 teaspoon instant yeast
* 1/2 cup cool water

(ii) Dough
* all of the starter
* 1 cup + 2 tbs to 1 1/4 cups lukewarm water*
* 1 tsp salt
* 3 1/2 cups unbleached Bread Flour
* 1/2 tsp instant yeast
* *Use more water in winter time

(iii) Filling
* 2 1/2 cups grated Gruyère cheese, or your preference
* 1 tbs garlic oil (optional)

Photobucket
Photobucket

Baking Directions:

1)  Starter: Mix the 1 1/4 cups flour, salt, yeast, half cup of water.
Cover & rest overnight

2) Dough: Combine the risen starter with second one,
water, salt, flour & yeast. Knead until elastic.

3) Place the dough in a lightly greased bowl, cover,
let it rise for 1-2 hours, till it’s nearly doubled in bulk.

4) Gently deflate the dough, stretch it into a 4 inch thick,
about 9″ x 12″. Sprinkle with the grated cheese.

5) Roll it into a log, pinching the seam to seal.
Place the log, seam-side down on a lightly oiled surface.

6) Cover & let it rise for 1 to 1 1/2 hours, till puffy but
not doubled in bulk. Preheat the oven to 425°F.

7) Gently cut the log into four crosswise slices, for mini-breads;
or cut in half, for two normal-sized loaves. Place on silicone sheet.
Spritz with warm water, immediately place them in the preheated oven.

8) Bake for 20 – 35 mnts or until the cheese is melted & loaves are
a deep golden brown. Cool on a rack.

Recipe from: HERE

Photobucket


Submitted for a food event
“Bread Baking Day #16: Cheese Bread”
Hosted by Temperance ~  For more information & participation, have a look HERE


Return to Homepage Image Hosted by ImageShack.us

SLF Photo Challenge #1: Candy

 

Image Hosted by ImageShack.us

 

Hiya all foodie photo bloggers!  It’s a fresh beginning of  2009, started with a sweet challenge from “Still Life Food” Photography Community with Candy theme.  Although SLF is only been launched for a month, we received many positive feedbacks and interests from the blogging community, mostly from  food photo enthusiasts and the newbies.  It’s exciting to see how many people love photography and would to take some great lengths to learn and master it. SLF is a place to share the knowledge, practice and learn from one another. 

To participate in the photo challenge, you must have an account at Multiply (don’t worry, it’s free).  More information can be found here at  SLF Page.   The challenge is open from Jan 5 – 24, 2009.

 

Image Hosted by ImageShack.usLove me, lick me!  As featured in Foodgawker

 

 Image Hosted by ImageShack.us Image Hosted by ImageShack.us Image Hosted by ImageShack.us Image Hosted by ImageShack.us Image Hosted by ImageShack.us

 

More on my posting can be found in my other blog  RIGHT HERE

Return to Homepage

Soto Kudus


Image Hosted by ImageShack.us




Soto Kudus ~  Indonesian Chicken Soup, Javanese Style.  “Kudus”  is a city in Central Java, Indonesia.  There’re so many varieties of “soto” or soup from different parts of provinces in Indonesia. This particular one is quite easy to distinguish from its dominant garlicky flavours from generous sprinkles of deep fried garlic, delicious clear chicken soup with a hint of ginger, toasted coriander seeds and squeeze of lemon juice….. 

One of our weekend eat-out with my family when I was a little, was this great little place near Mayestik Market where they served the best Soto Kudus. It’s so good that my family decided to make it a must-stop restaurant  every Sunday afternoon.  The main thing about the whole dining experience is it’s usually served with a plateful of various kind of skewered yummies as side dish – paru goreng, sate usus goreng, sate telur puyuh, perkedel kentang and my favorite one sumsum goreng telur. Important condiment is also a must for me, chili soy sauce mixed with fried garlic.  It adds an entirely different flavours to the soto.

I find this recipe tastes very close to the original Soto Kudus I used to have, and am still crazy about.



 

Image Hosted by ImageShack.us Image Hosted by ImageShack.us

Image Hosted by ImageShack.us Image Hosted by ImageShack.us



SOTO KUDUS
Indonesian Chicken Soup – Kudus Style

Ingredients:
* 6  pcs chicken thighs
*  4 pcs boiled eggs
*  200 gr bean sprouts, soak in hot water 5 mnts
*  celery stalk/spring onion, chopped
*  2 stalks of lemon grass, bruised
*  2 pcs bay leaves
*  3 tbs of  garlic fried to golden yellow color
*  salt, pepper, sugar to taste

Processed ingredients till smooth:
* 6 pcs garlic
* 6 pcs shallots
* 1 tbs roast coriander seeds
* 1/2 tbs cumin
* 6 pcs roast candlenuts
* 4 cm fresh ginger, slightly roasted

 

Cooking Directions:
1.)  Boil chicken in 1 ltr of water, lemongrass & bay leaves till tender
2.) Heat 1 tbs of oil, stir fry processsed ingredients till cooked
3.) Pour into the chicken pot, add salt, pepper, sugar & fried garlic
4.) Set aside and cut chicken into bite size strips
5.) Prepare individual bowls with: steam rice, boiled eggs, bean sprouts
    chicken strips, pour in steaming soup, sprinkle with spring onions
6.) Don’t forget those tasty chili condiment….  whoa yummy!

Chili for Soto:
* 10 pcs bird’s eye chili or red chili – slice thinly
* 2 tbs sweet soy sauce
* slices of indonesian palm sugar (gula jawa)
* 2 tbs fried garlic – smoothen
* sprinkles of lemon juice
(mix them all together)

 

Return to Homepage