Saturday, 31 May 2014

Beef Green Curry with eggplants.

I think most of us enjoyed Thai food for it delicious and fragrant dishes. What do we know about Thai food? Thai cooking lightly with strong aromatic ingredients. As we all know most of their dishes contain sour, sweet, salty, bitter and spicy. Thai food is not about simplicity but Its about juggling all the element to create harmonious finish to every meal.  Most of us may think its a hassle but if you want to cook Thai food you have to follow the right instruction for you to get the exact flavors.


Making your own green curry paste would be a great choice than buying the ready made. I've tried the ready made but I find the smells aren't strong as how you make your own paste.  Preparing your own paste is not that hard actually. 

All you need is fresh lemongrass, green chilies, shallot, garlic, galangal  fresh coriander leaves, ground coriander, ground cumin, ground white pepper,  fish sauce, shrimp paste, brown sugar and lime juice.


I made this beautiful Thai- green curry beef with eggplant! It was a WOW to my guests and they enjoyed their meal with us. This fantastic beef curry recipe features tender, thinly slices pieces of beef simmered together with eggplants and chilies. The homemade paste make your dish to perfection, so skip the store bought! oh and don't forget the basil..top it with fresh basil and you can enjoy this meal with your warm rice..



Green Paste :

1 stalk fresh lemongrass, minced
1-3 green chilies, sliced
1 shallot, sliced
4-5 cloves garlic
1 thumb-size piece galangal, sliced
1 cup chopped fresh coriander leaves
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 tsp. brown sugar
1 Tbsp. lime juice





Ingredients :

2 kg tenderloin , sliced thinly
1 can coconut milk
1/2 eggplant
1 red bell pepper, cut into bite size
1/3 cup fresh Thai or sweet basil
1/2 cup good-tasting chicken or beef stock 

Place all paste ingredients together in a food processor, blender,  pestle or mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients. Process well to create an aromatic green curry paste. If you don't have a food processor or chopper: try using a blender.

Heat a wok or deep frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance for 2 minutes, then add the beef. Stir-fry briefly to cover meat in spices.

Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes.
Set aside 1/4 cup coconut milk, reserving it for use later. Add the rest of the coconut milk to the curry, plus the eggplant . Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork.

Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked. Remove from heat and gently stir in the 1/4 cup reserved coconut milk.  More chili can also be added.
Portion out the green curry onto serving plates or bowls. Sprinkle with a generous amount of fresh basil and serve with warm rice. 




Monday, 26 May 2014

Pan-roasted tenderloin with creamy mashed potato


Beef tenderloin you probably have tasted it..if you don't. I think you should :) A beef tenderloin, known as an eye fillet is cut in the middle of the cow. The meat is absolutely softest. The one I bought they have remove the fats so its much easier job for me..plus I found this delicious recipe by jamie oliver.
I love my meat medium rare as its really easy to eat and its also juicy.

Look at the meat its so juicy..I love when the meat is this way...the red, the juicy its just so yum! 


Tenderloin is fantastic lean meat and you must keep the potatoes in there so it tastes delish.




Serves 4

1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin
1 to 1 1/4-pound tenderloin
1 teaspoon vegetable oil

Method : 

Preheat the oven to 250 degrees F.

Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.

Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.

Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.





Back to basic

Olla lovelies, its been a lazy week for me but I'm still cook and bake as usual just that I been keeping my laptop away for awhile..spending time with my little baby. Today I decided to cook something simple and back to basic.

I prepared baby kailan with belacan/shrimp paste, omelet with grated carrot and chicken curry. I haven't cook chicken curry in a while. So I thought today I should..when I cook my curry I usually like to do my style simple easy quick yet delicious. I have few curries recipes. It change from time to time..I love my curry with yoghurt instead of milk or coconut.

Chicken Curry

5 boneless chicken, cut into 4 
2 tbsp yoghurt
1 whole medium onion, chopped
3 cloves of garlic, chopped
1 stalks curry leaves
4 tbsp curry powder
2 pieces russet potatoes, cut into 6

Method:

1.  Add in the onion, garlic and cloves stiry it until you can smell the fragrants.

2. Next addin the potato and curry powder, mixed it together and add in yoghurt and 1/2 cup water, stir until well combined. Cover the pan and let tit simmer or until the potato is tender. If you're using russer it doesn't take long for you to wait. 

3. Add in the chicken and stir it all to make sure the flavour are well combined. Lastly add the curry leaves and salt. Let it cook until the chicken is tender. Serve with warm white rice.



Baby kailan is also known as Chinese broccoli or Chinese kale which I cooked with shrimp paste and some fresh chilis. 

Friday, 16 May 2014

Chicken Tender with Sweet Potato


I'm back from my short holiday and might go for another one soon. I love it! a break from everything for awhile its good :)

Today we deciding to dive into this delicious chicken tender for us. Its soft, crunchy and comforting. Really easy to make these beautiful crunchy chicken tender and we have black pepper mushroom sauce for the chicken. And we also made sweet potato wedges with avocado dips. We got all the nutrient in one meal walla!


To make the chicken you need : 1/2 cup high protein flour, pinch of salt, 5 tbsp warm water. Add the chicken in a zip lock bag then add all the other ingredients and give them a good shake! so its all mixed well. Leave them in the bag for 15 minutes. 

While waiting for your chicken you can prepare the black pepper mushroom sauce. You be needing mixed of button mushroom and shitake, onion, half cup fresh milk, salt, black pepper.  chopped the mushroom and onion. Add in the chopped ingredients in the low heat pan, stir it until slightly brownish then add in milk, salt and black pepper. Whisk them together, let it boil and put aside. 



Then prepare your sweet potatoes, you can get the orange or the purple one. We get these purple because I love the colour and our boy sure enjoy his meal more with so many colour in his plate. Peel it and cut them into wedges and you can deep fry them straight. We didn't add salt for this one, as we want to remain the sweetness :) .  Once it turn slightly brownish you can take them out and put aside.

Well, now you can start cooking your chicken tender!  heat the oil in a large pan. You can add in your chicken and close it let in cook in low heat. until it cooked and turn golden brown.








Sunday, 11 May 2014

Home Baker Challenge : Red Velvet Treats

Olla lovelies, we finally reach the month of April. I got the opportunity to be host for this month. I've choose the famous red velvet treats, I 'm crazy over Red Velvet. Almost everything I do is all about it. As I know some of you haven't try this delicious reddish treats, the colour itself already awe me! So I was thinking this could be the best ever treats we all could enjoy once a while :) 

As you see the picture below, I've made ombre Red Velvet Cake. When you make red velvet treats try to not skip any ingredients as it will not turn out perfect as how it suppose to be. 

click below to link your posts.

CLICK HERE 

 



Red Velvet Cake

Cake: 

2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar


1 cup butter, softened
2 eggs
1 tbsp cocoa powder 
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar
Preheat oven to 350 degrees.  Grease and lightly flour 2 or 3 round 9" cake pans.
Sift flour and salt together, set aside.  In the bowl of a stand mixer, combine the butter and sugar.  Mix until light and fluffy.  Add the eggs one at a time.  Mix well after each addition.  Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture.  Blend in vanilla.

In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms.  Add to the sugar and butter mixture.  Mix well.  In a small bowl or condiment cup, stir together the baking soda and cider vinegar.  This will foam and should be put into the batter immediately after well mixed.  After adding the foam mixture, blend on medium-high speed until batter is consistent.
Spoon batter evenly into pans - batter will be very thick!  Level  top of batter with an offset spatula.  Bake for 25-30 minutes, or until cake springs back when pressed in the center.  Turn out on wire racks and cool completely.

Cream cheese frosting:

2 - 8oz packages of cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
4-5 cups sifted confectioners' sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  With the mixer on low, gradually pour in the confectioners' sugar.  Increase the speed to high and beat until light and fluffy.  If mixture is too thick, add a little milk to loosen it.  If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.  







Friday, 9 May 2014

Follow Us

Hi Lovelies,



We at AbrahamTreats  will be opening our orders for biskut raya. Anyone interested to get free sample can come and self pick up. We don't offer delivery for sample cookies.

1 container contain 50 pieces.

1 container RM 30.00
3 container RM 80.00

the more you buy the cheaper you get.


  • chocolate flakes
  • pineapple tart
  • rainbow sprinkle
  • almond cookies
  • red ruby
  • cranberry and dark chocolate 
  • red velvet chocolate chip

We are open for order. Call us at 017-2117988 or 0126443647




Tuesday, 6 May 2014

Brownie




Brownies oh brownies..I love them very much though I rarely baked them! My sister she baked the best ever brownies I ever had. Even though I've tried outside but I've to says nothing can beat my sister delicious fudge brownies. Its just beyond amazing :)

Oh! when to Tesco the other day with bond and found this brownie mix, well to be honest I never tried any cake mix so out of curiosity I wanted to try one here. If its work then everyone will enjoy them if not well we can turn them into cake balls! yum. but anyway the brownie turn out great fudgy and crunchy on the top surface.





Our delicious fudge brownie for our teatime! the kids were excited...except for my little baby who not a chocolate fan he only ate two teaspoon. 

Its really simple to make because its a cake mix hehe...you mix all the ingredients together and bake it! I add in extra chocolate chips. You also can in some nuts. 

Recipe : 

1 box Pillsbury brownie mix

85 ml Oil

45 ml water

1 large egg


Preheat the oven at 180* 
Mix all the ingredients together and bake them for 20-25 minutes. 
Once it done cool it on top the wire rack. Serve warm with vanilla ice cream and drizzle some caramel.. 




Monday, 5 May 2014

Jemput-Jemput/ Banana fritters

I'm trying to update my blog from time to time. As I'm away from home and I turn into a confinement lady for my sister hehe..cooks all the delicious food that she can eat. I will be here for 2 weeks because I can't leave my bond alone all by himself, I missed him badly..He only left yesterday and I already felt like a year! I have like 16 days to go before I met him again. 

I've tried to keep myself busy as I won't think much about bond. Some of you know that my little Abraham loves Bananas very much but the other my dad bought dry bananas and he doesn't even want to eat it, so I decided to turn them into these delicious jemput jemput also known as banana fritters. It's really easy to prepare and sure everyone would enjoy to have them during teatime.




Recipe :

7 pieces banana ( I like Dole) 
1/2 cup all purpose flour


Add them into the food processor and process them all together. Make sure the banana is fully mashes. And use a small spoon to scoop them into the frying pan. Cook until it turn slightly brown. 

Its really simple and nice to eat with the kids. Try avoid putting too much flour as the taste of banana will reduce. 


Chinese Herbal Soup

My first trip away from my humble home and my bond (hubby), though I missed him dearly. Never be apart from him since the day we got married. 
My sister just gave birth to a handsome healthy baby boy! So I'm here to take care of my sister for two weeks. I have to make sure she eats right and able to get rest as well. Oh, I needed rest too hehe..I need to also look after myself since my bond is not around with me..

Today I made Chinese Herbal Soup for her, its simple but strong with flavours. I bought these ingredients at the chinese medicine shop.

I add this 'Dang Gui' in the soup to keep her warm and good for blood circulation. It's advice for women to take during confinement or after menses.


that is how dang gui looks like. 

Ingredients :

1/2 cup oyster mushroom
1/2 cup chinese fresh mushroom
1 slice dang gui
2 inches fresh ginger
1/3 cup yellow onion

Mix all these ingredients in a medium sized bowl and add 2 cups of warm water. Let it boil and add salt to taste. 








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