Kari Udang

Kari Udang is Prawn Curry. Prawn dishes have always been my favourite since I was small. However, I was never introduced to this dish then. My mother never did cook prawn with curry. Hubby in fact made me try cooking this as he loves Indian cuisine. Now, this dish is another regular dish on my dining table. First is to saute some sliced shallots and garlic together with lightly pounded lemongrass.


Next, add in curry leaves and curry paste earlier prepared. I use curry powder meant for cooking prawns. Add about 2 tablespoon of chilly paste to the curry powder before stirring with ample water.

Keep on stirring until the paste is cooked.

Add in water and cut potatoes wait for the curry to boil.

Meanwhile, get the prawns ready. Really up to you what type of prawns you prefer.




Now is the time to put the prawns and cut tomatoes into the curry.



Add salt to taste and there you have it your "Kari Udang".

Ayam Masak Lemak Cili Padi

This is my personal favourite dish. When I was small my mother used to cook this yummy Masak lemak Cili Padi. It is something like stew but it is super hot. With creamy coconut milk gravy & the chillies definitely challenge your taste buds! Let me warn you that this dish carries quite a high level of cholesterol. So, it should be alright to serve this only once awhile.

For the first time in this recipe blog, no sauteing required. I use sliced shallot this time, sliced garlic half the amount of the shallot, lightly pounded lemongrass, sliced ginger & the most importantly is the chilly paste. The paste is homemade. Consists of chillies, about an inch of fresh tumeric & a bit of water blended together. You can use any chilly you prefer but I always opt for bird eye chillies.


Bird eye chillies.


You can cook either chicken or meat with this recipe. Put all the ingredients above in a pan together with the chicken. Keep stirring until the chicken produces some juice & you may add a bit of water if necessary.


Once the chicken is half cooked, add in diluted coconut milk. Keep on stirring. That's the only thing to make sure that you won't mess up this dish. Stirring is highly important.


Next join in cut potatoes in the pan. Wait until the potatoes tender.



Add the remaining coconut milk into the pan, just nice to cover the chicken & potatoes.


Complete the taste with salt, according to taste & there you have it Ayam Masak Lemak Cili Padi. Great to serve with hot rice or bread.

Karipap

This is my ever favourite Malay delicacy. To those who are not familiar, karipap is a Malay version of curry puff. I'm very sure the person who first started making karipap knew the English Language. Curry Puff - Karipap! What a brilliant idea!! To prepare karipap, the first thing to prepare is the curry fillings. I love use lots of chopped onions. As always, stir fry the onions with oil until almost golden. While waiting, take a packet of curry powder & mix with a little bit of water. If you like you may add chilly paste or paprika to the curry paste. But I do not in this recipe. I prepare this for my girls to take to school for their snacks. I would if I were to make it only for hubby & I.


After that, add a bit of water & oil (if necessary). Wait for a couple of minutes for the curry paste to properly cooked.


Next join minced meat in the pan. Stir thoroughly & let the meat simmer together with the paste. Do not add water yet as the meat will produce some juice.


Chop about 4 - 5 potatoes & put all inside the pan. Add water just almost covering the potatoes & salt according to taste. Next is to wait for the potatoes to tender.


Once the potatoes are almost tender join the already chopped chinese celery. This can also be substituted with coriander leaves.

Now you have the curry fillings. It's okay if you prepare the fillings extra. It can always be stored in the freezer for a later time when you are in the mood to prepare the pastry again. I normally prepare the fillings first, store it the fridge & only the next day I get the pastry done.


Here is the fun part. Preparing the dough. I use margarine in this recipe. Have never used butter before. Please do by all means & tell me about it. Wheat flour & margarine mixed together.


I do not measure according to amount but more to colour. If the colour turns slightly yellow then it is ready to be kneaded with water. Not too much. Just enough for it to turn to this soft & smooth dough.


To prevent from waste, my mother taught me this trick of rolling the dough to small balls about the size of a golf ball. In fact, you can even estimate the mount of karipap you will get to prepare.


Roll the ball flat to almost an oval shape.Not too thick & also not too thin.


Scoop about a tsp of the earlier prepared fillings & put it onto the flattened dough.


Seal it all around carefully.


I am not sure what the next process is called. Basically it to strengthen the seals. With your thumb, press the edges downwards orderly until you reach the end of the edge.





There you have it. But it's not edible yet. It needs to be fried with slow fire.


These karipaps can be stored in the freezer. It is the best snack to serve to guests especially the unexpected ones. The yummy looking& delicious taste karipap.

Pizza

Wow! I haven't posted anything for quite awhile. It's like I haven't been cooking!! The truth is, there was nothing special to post. But I have a few recipes to be uploaded, waiting for turns.

Prepared a pizza for my girls recently. I have been looking for a recipe that uses instant yeast & I found one. After a few adjustments, here it goes.

Add 250gm flour, with 140ml cold water, a sachet of instant yeast (11gm), 2 tbs oil & a tsp of salt inside a big bowl.


Mix & knead until it becomes like this.


Proof dough for 20 -25 minutes. Flatten the dough onto a pan (wise to oil first) & half bake the pizza base for 15 minutes at 220C.


Next is the best part... the girls always enjoy putting whatsoever they love onto their pizza. Due to the excitement I straight away put the unbaked pizza into my oven without taking any photo... But here is how it looks like after being baked for another 20 -30 minutes at 220C.


Care for a slice?

Acar Timun

Here is another dish that I prepare to complete my Nasi Tomato. Acar Timun is something like cucumber salad. It is very easy to prepare. I normally get this salad ready first before cooking the other dishes. This is because the salad tastes better if preserved in the fridge.

Basically all ingredients are joint together in a salad bowl. Onions, fresh chillies, little bit of sliced tomatoes, sugar, salt & most importantly is the cucumber. Most people use vinegar. I don't because vinegar is very seldom stored in my house (what an excuse ...!).


Stir all together & store it inside the refrigerator.


Serve this together with Nasi Tomato & Daging Masak Kurma.

Daging Masak Kurma

This is an excellent dish to accompany my previous recipe, Nasi Tomato. Daging Masak Kurma is beef kurma. Kurma is another Indian cuisine, besides curry. The recipe is almost the same. The only significant is the cooking powder used. Instead of curry powder, kurma powder is used.

The truth is I do not really fancy this dish. Even my mother hardly cooked it when I was smaller. The reason could be due to the absence of chilly flavour in this dish. But I learn to appreciate it after married to my husband. This is one of his favourite dishes & the girls eventually, inherited his taste.

Like most Asian's cuisines, shallots & garlics are always essential. For this recipe, sliced shallots, garlics & ginger, together with lightly pounded lemon grass & a half stick of cinnamon are all stir-fried together.


While waiting, prepare the kurma paste by adding water to the kurma powder. Once the ingredients in the pan turn golden colour, join the paste together. Cook for about 5 minutes.


Before starting cooking this dish, I have already pressure cooked the beef. The girls love the smooth texture & it makes my cooking time shorter.


Once the paste is ready, put the beef together with the water into the pan. If the water is not enough, add up more until it covers the beef.


Next is the potatoes. I usually cut the potatoes to smaller pieces. First, is easier for the girls to eat. Second, is to make the process of cooking shorter as to balance it with the already tendered beef. In midway of cooking, I lightly poke the potatoes with a fork to make them tender faster.


Once the gravy boils, add in 2 - 3 tablespoon of coconut milk.


Lastly is the tomatoes. Cut into 4 or 6 pieces, whichever desired. Add salt according to taste & wait until the tomatoes tender.



Try it. Daging Masak Kurma. Also can be eaten with bread & white rice.