Chicken Rendang

Chicken Rendang

You can cook with either beef, mutton or pork too. Your choice

Ingredients

Chilli Paste:

A)

1 tsp cumin seed

1 tsp fennel seed

B)

8 cloves garlic

5 stalks lemon grass

6 candle nuts (buah keras)  

15 shallots

15 pcs dried chillies

25g ginger

25g galangal (blue ginger)

25g tumeric or 5g tumeric powder

100g oil

1 tsp salt

 

*Easier to cook 3 times the chilli paste and use only 1 portion and freeze up the rest for future use.

Ingredients (for Chicken):

800g chicken cut at bite size

250g coconut milk

3 Tbsp brown sugar

1 tsp salt

1 bowl fried coconut (200g fresh grated coconut – fry in pan without oil until brown)

*optional 5 kaffir lime leaves

Method: 

1)  Roast cumin seeds and fennel seeds 3mins30secs/ V/ Spd 1

2)  Grind dry chillies, lemon grass, shallots, garlic, ginger, galangal, candle nuts and turmeric (in between, stop 2 or 3 times to scrape down for more even grinding) 2mins/ Spd 10

3)  Add 100g oil and 1 tsp salt to cook paste (put simmering basket on top of lid instead of MC to prevent splash) Cook for 25~30mins / V/ Spd 1

4)  Add chicken, coconut milk, 3 tbsp brown sugar and 1 tsp salt (continue to have simmering basket on top of lid) Cook another 50mins/ V (dry) or 100'C (gravy), Spd Spoon*Reverse

*Add fried coconut in last 10 mins

*optional, you can add in about 5 kaffir lime leaves at the last remaining 3mins

Vegetarian Curry Bun

Vegetarian Curry Bun


Curry Paste:
12 dried chilli (soaked with hot water)
12 shallots
5 buah keras
2 stalks lemongrass
1 garlic
10g belacan
5g tumeric
100g cooking oil



Method:
1) Put all curry paste ingredient in TM bowl, 20secs/Sp 10

2) Scrap down the paste from the lid and side of bowl.

3) Cook at 20mins/V/Sp 1

4) Scooped half of the curry paste out


While waiting the curry paste to be ready, prepared the vegetarian filling



Filling:
6 pieces of potatoes (cubed) - boiled at 10mins with 1tsp of salt (about 2-3 cups of water)

1/2 big carrot
2 red onions

Method:
1) Add carrot and onions in TM bowl, turbo twice at 1sec each then 10secs/Sp 4
2) Scrap down from lid and side of bowl.
3) Cook at 10mins/V/Sp spoon
4) At remaining 5mins add drained cooked potatoes and salt, soy sauce, dark soy sauce to taste

Filling is done.

For bun: (Sponge dough method) - thanks kimmy-cookingpleasure for your recipe, really easy to follow... errr... I didn't use the recipe below as I didn't add egg. Forgotten which one of her sponge dough method already... But this should be good I guess

Step 1 - Ingredients:

2 tsp instant yeast
160ml  water
230g bread flour

Method:
Mix yeast with water in TM bowl, 30secs/37°C/Sp 3 then add in flour.  Knead to form a smooth dough at 2mins/knead
Leave to proof  for 1-1 1/2 hours or double in size. (I only waited 1 hour)



Step 2 - Ingredients:
60g sugar
1/4 tsp salt
1/2 tsp yeast
1 small egg
25g water
100g bread flour
30g butter

Method:

Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead 30secs/Sp 4 to combine.  Continue to knead at 2mins/Knead until dough is soft and smooth.  Add in butter, continue to knead until dough is soft and elastic or window pane stage at 2mins/Knead.

Shape dough into a ball.  Cover and leave to proof for 15 minutes.

Punch down and divide into 60gm per portion or  into any portions required. (I made it to 14 portions)

Shape dough into any shapes with fillings.  Leave to rise for 30-45 minutes or until double in size.  (didn't wait though, lazy me, will wait next time round)

Brush with egg/milk glaze.

Baked in preheated oven at 190 degrees for 12-15 minutes.

My niece insisted to help :)

Didn't use any of those molds though.. use only for one last one with the 'heart' shape as requested, without filling.

Uh oh... unsure if it's because I didn't wait up for another 30-40mins for it to rise or was it that we rolled the dough too thin..

It's still yummy though. My youngest nephew came home from nursery and had 2 before dinner and kept thanking me. Meanwhile my brother told me I can start open shop already :)

Will definitely try again. I've only used half the fillings. Need to make double dough to use up all the filling.

Red Bean Paste

Red Bean Paste

Ingredients:
300g Red Bean (soaked for 8 hours) - I didn't and cooked longer :P
150g Sugar
650g Water
40g Oil (I used Extra Virgin Olive Oil, but kind of quite strong taste of it)

Method:

1) Cook Red Bean and Water for 30mins (I added 15mins as I didn't pre-soak the beans)/ 100°C/ Spd 2.
Add sugar at remaining of 5mins.

2) Leave for 1 hour (again, I didn't wait :P)

3) Add oil and cook for another 30mins / 100°C/ Spd 2.

4) After cooking, I pulverised it (Spd 8) and cook for another 2mins, adding about a pinch or lesser of salt, as I think it as quite sweet


See first picture. It looks as though we have cleaned up the TM bowl, but with a quick spin to Spd 7-10 for 2secs, you can see on 2nd picture that there is still some paste stuck underneath the blade. I repeated twice. All clean, less wastage :)

Red Bean Paste done! Easy easy job, no tired arms busy stirring over super hot wok and risk of burning the paste. I guess the olden days, they don't add salt into the paste as they'll probably added it naturally... their sweat! Sorry for that kind of imagination.. Yewwww...

With Thermomix, less worries :)

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

Thermomix Char Kuey Teow (炒粿條/ Penang Fried Flat Noodles/ Kway Tiow Goreng)

Feel like having Char Kuey Teow today....

Went Tesco to get ingredients for Curry Kapitan and couldn't help it seeing bean sprouts and thought of Char Kuey Teow, so got myself a packet of Kuey Teow too.

I've cooked at least thrice before with my Thermomix but this time I did not refer to any recipe and worse, I do not have any shrimps in freezer! Oh well, I just give it a go with whatever I have, it turned out not bad :)

Tried to trace back, I got this from Rasa Malaysia's recipe, thanks Bee  :)
Ingredients: (recipe for 2-3 persons)

Chili Paste:~30 pieces deseeded dried red chilies (soak in water)2 fresh red chilies (deseeded)3 small shallots (peeled and sliced)15g oilA pinch of salt

Sauce (mix and blend well):3 tablespoons soy sauce1 tablespoon dark soy sauce1 teaspoon salt1 tablespoon sugar1/2 teaspoon fish sauceScant 1/2 teaspoon salt2 dashes white pepper powder

Other Ingredients:3 cloves garlic10g cooking oil12 deshelled prawns (submerge in ice cold water plus 2 tablespoons sugar for 30minutes)2 Chinese sausages (sliced diagonally - optional) A bunch of fresh bean sprouts (rinsed with cold water and drained)
500-600g (1 packet) fresh flat rice noodles (soaked & loosen *assure no clumps) 500g bloody cockles (extract the cockles by opening its shell)A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)

*Tips: please make sure your kuey teow is for frying not for soup (there are two types, the soup type is really soft ones and that can cause disaster.. i.e. your CKT will ended up like a starchy kueh.

Method:
1) Put in all Chili Paste ingredients into TM bowl and set 10secs/ Speed 7-10, scrapped down and set time 10mins/ Speed *spoon*
2) Dish out 3/4 of the cooked Chili Paste (if kids can't have it spicy, then clean out all).
3) Add in 3 cloves of garlic (skin off), 6secs/ Spd 5. Add another 10 g of cooking oil, 2mins/ V/ Spd *spoon*
4) Add prawns and sausages, 3mins/ V/ Rev spoon, add in bean sprouts at remaining 2mins

5) While waiting, mix sauce evenly to flat noodle
6) Add in noodles with sauce into bowl after beep, set 5mins/ V/ Rev spoon, (if using cockles, add in at remaining 2mins) add in chives at the remaining 1min

 

Here's mine without any meat.. vege version, still taste good :)

Cooking Rice / 煮饭

Cooking rice with TM31 is faster, healthier and easier too.

1st, you can do the washing in the simmering basket itself. I'll normally do 3 washes and drained. Put it into TM bowl, add in water just enough to cover the rice as you can see in picture.

For rice cooking, Thermomix can cook up till 3 cups of rice.

Turn on the regular T'T'S (Time, Temperature and Speed)

15mins (30mins for brown rice)/ 100°C (or V if doing combined cooking, i.e. steaming on Varoma) / Speed 3.5

Why is it healthy you might ask. This way of cooking, most of the starch/ glucose is drained out hence it is healthier, less fattening and good for diabetic people to eat with peace of mind.

Not only it's better choice for diabetic people.. The fact that it was a big health news about arsenic in rice is much to worry on. See latest news here: http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm

"Published studies and ongoing FDA research indicate that cooking rice in excess volumes of water, five to six times that of the rice, and draining the excess water, can reduce up to roughly half of the arsenic content" - as written in the last paragraph of the site.

More about arsenic in rice and other food. I have shared this too many times, at times I couldn't even find the posts back.. Shall keep the link here: https://www.facebook.com/thermomixMY/posts/389455511145963

I will normally pour into a bowl, get it cooled then water my plants. See here for reference.

I heard that this remaining of rice water (米水/ 粥水), is very good for young children but of course not for us adults who is having too much carbo intake. The healthy way to eat is to go low on carbo and high on fats. I am still reading up on this part of LCHF diet. There were some articles mentioned that one should not be too worrying about high cholesterol level and skipping fats especially butter is not helping. Butter is a better choice compared to margarine. See picture below, even ants are smarter. What are we waiting for? (source from : Changing Habits's Page)

Fruit Sunday

Fruit Sunday

Was watching in channel AFC with 3 kids at home, my nieces and nephew...  They got me into trying out something new. 

Checked the website at 
Good Chef Bad Chef
and I said wait, let me have a look in fridge. Found all these and I said, yeah, we can make something out of it ;)

Tadaaa! Not too bad looking and taste great too.

with 3 happy kids. Well, it wasn't really frozen and I have only pudding mix in fridge so kind of mushy and the boy doesn't really fancy it too much though.