Maybe I'll just post whatever I'm cooking at the school into the blog... My friend had been very helpful and enthusiastic to my culinary journey, although i prefer making pastries and confectioneries, I'll make use of my talents as well!
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Kitchen Tips -3
Shiny Eating Utensils-
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To obtain a perfect cleaning of your utensils:
-Rinse them with rice water after cleaning them.
-Then, rinse again with clean water.
There! Shiny and sparkling clean!
This tips was brought to you by karangkraf.com.my
Cheese Explosion!!! -Danish Veggie Salad and Croquefik Monsieur
Danish Veggie Salad
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3 Granny Smith Apples (Green apples)
3 Baldwin Apples (Red Apples)
Zucchini
Tomatoes
Lettuce leaves
Yellow/red bell pepper (whatever colour you prefer)
150g cheese-flavoured dipping sauce
100g cream cheese
1 tbspn of vegetable oil
Method:
Slice the fruits n' veggies diagonally. Then, stir in the cream cheese together with the dipping sauce. Add in salt. Next, sprinkle the parmesan cheese(if you'd like to). Last before you serve them, drizzle the vegetable oil.
Croquefik Monsieur
8 slices of sandwich bread
2 tbspn of vegetable oil
200gm sliced cheddar cheese (8 pieces)
80gm shalamont green cheese
2 tbspn cheese spread
4 slices of turkey meat
4 slices of roasted chicken
Method:
Firstly, heat the oil on the grill pan. Heat four slices of bread until it turns yellowish.Spread the cheese spread and arrange a slice of turkey meat followed by a layer of sliced cheddar cheese. Sprinkle the shredded shalamont green cheese and top it with a slice of bread. Finally, flip it and grill it until it's crispy golden brown.
Kitchen Tips - 2
Peeling The Onions FasterSoak the onions into a bowl of water. In about five minutes , they're ready to be peeled. Not only will your eyes feel fine when slicing/chopping/cutting, but it will also make your onions easy to be peeled.
You don't have to make a hassle out of yourself, cleaning the clams. Insert the clams into a container full of water. Take a ginger flower and squeeze it with the clams. In less than five minutes, your clams will be clean and can be cooked on your own favor.
Tender Meat
Some meat isn't easy to tender when cooked. To make tenderizing easier, take some ice cubes into the recipe.
That's all, my visitors! I might spend lesser times for my next year because I'll be having my biggest examination-SPM for my 5th year in my high school. So, I'm truly sorry if there's lack of posts for I'm preparing for Malaysia's public examination.
So then, I hope you readers will be all well. Wish me all the best!
Kitchen Tips -1
Barbeque is Much More Delicious
To increase the deepness of barbecued meat's taste, mix the meat and chicken with salt, spices and marinade it overnight. Use a little key lime zest to remove the bad smell. While grilling, use big flames on the early stage. When it's halfway cooked from what you preferred, (Either half-cooked or fully cooked), turn the flames down and let it grilled just as you would like to.
Mashed Potatoes Thicken Soups
Chicken soup or any soup out of poultry; sometimes they're too runny. To thicken the soup, insert some mashed potatoes into the soup. Let it simmer until the soup thicken a bit.
Remove The Smell of The Fridge
To remove the smell of the fridge, insert some soda bicarbonate into a bottle of water. Use this water to clean your fridge. The unpleasant smell could surely be eliminated.
-End of 3-Tips-A-Day-
Writer's note: Every time I log in, I will insert some kitchen tips for the household wives to apply it to their cooking and their home. I hope this is good enough!
Traditional Bahulu from Malaysia, Country Full of Cultures
Bahulu is one of Malaysian traditional food that is very popular especially when it's Eid or any Malay ceremonies. Nowadays, bahulu can be found in most Sunday markets at any time because of its high demand.
There are three types of bahulu, which is; bahulu cermai, layered bahulu, and bahulu roll.
It is rather easy to make this traditional food. It just costs you some eggs, flour, castor sugar, ghee or cooking oil. If you're making layered bahulu or bahulu roll, they usually just add up jam or kaya to spread.
Here's the recipe for making bahulu cake:
10 grade A eggs, 380 grams of castor sugar, 1 teaspoon of rose essence. (Rose essence can heightened the original bahulu scent), 200 grams of wheat flour and a quarter tablespoon of baking powder.
First, beat the eggs and sugar until they're light and fluffy. Next, sift the flour and baking powder into the mixture. Mix thoroughly with a spatula.
1st Tip: Before baking them, grease the tins and heat it in the oven for 10 minutes to prevent them from sticking.
2nd Tip: Heat the sugar in the oven until it's warm. These will make the bahulu last long.
3rd Tip: Toast the flour in the oven for a while to make the bahulu light and fluffy when they're finished.
Now, the last process is; bake for 220 degree Celsius until the bahulu turns golden brown. The bahulu could be even nicer if the oven's fan is turned off because it could decrease the size of the bahulu.
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There are three types of bahulu, which is; bahulu cermai, layered bahulu, and bahulu roll.
 |
| Bahulu cermai |
| One of the varied version of layered bahulu cake |
 |
| Traditional bahulu roll |
Here's the recipe for making bahulu cake:
10 grade A eggs, 380 grams of castor sugar, 1 teaspoon of rose essence. (Rose essence can heightened the original bahulu scent), 200 grams of wheat flour and a quarter tablespoon of baking powder.
First, beat the eggs and sugar until they're light and fluffy. Next, sift the flour and baking powder into the mixture. Mix thoroughly with a spatula.
1st Tip: Before baking them, grease the tins and heat it in the oven for 10 minutes to prevent them from sticking.
2nd Tip: Heat the sugar in the oven until it's warm. These will make the bahulu last long.
3rd Tip: Toast the flour in the oven for a while to make the bahulu light and fluffy when they're finished.
Now, the last process is; bake for 220 degree Celsius until the bahulu turns golden brown. The bahulu could be even nicer if the oven's fan is turned off because it could decrease the size of the bahulu.
Malaysian Traditional Dishes
It is made up of sago and various vegetables and spices.
Origin: Sabah and Sarawak. Also popular in Brunei Darussalam.
A dish served with light soy sauce, flavoured with oil.
Quite popular in Ipoh, Perak.
A dumpling made by Malays during the Eid.
Popular nationwide.
Usually eaten for breakfast in Malaysia, Singapore and Riau Islands province in Indonesia.
Made up of coconut milk, rice, egg. anchovies. peanuts and sambal belacan.
Popular in Southeast Asia and Netherlands. Served hot as a main course . Originated from Java, Indonesia.
Made up various ingredients. Satay meats usually are muttons, beefs and chicken meat.
A popular dish in Malaysia. Can changed into various flavours.
Made up of pandan leaves, special rice from Malaysia, and some Malaysian traditional sweets.
Made from durian fillings. Very popular in Indonesia and Malaysia.
Recipe for onde-onde:
Ingredients:-
- 250g glutinuos rice flour
- 200 ml pandan juice
- 150g Gula Melaka (A special ingredients only in ASEAN)
- 100g grated coconut
- a pinch of sea salt
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
Coat the rice balls with grated coconut and serve immediately.
Cook’s Note:
To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.
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