NASI LEMAK

Just like the owner of the blog from which I took the recipe to try on... I am a superb Nasi Lemak lover. If you wan me to have Nasi Lemak for my 3meal in a day, I can make it too :). I have try to my best to cook but for the first time cooking this consider not bad just that I have use not enough coconut milk for cooking my rice and the rice outcome not enough coconut fragant but lucky my Lil' Girl still love it and she finish up all the rice.

 

Ingredient:

for Coconut Rice

2 cups Rice (I use fragant rice)
110 ml Coconut Milk
350 ml Water
3 pcs Pandan Leaves

3/4 tsp salt or to taste
2 slices Ginger, Shredded

 

for Sambal Chilies

Blended Chili Paste:
  20g dried chili, cut into two, boiled in hot water for 5mins
  1 big Onion
  3 cloves Garlic
  1 tsp Belacan

  2 slices Ginger

1 big Onion (sliced)
30 gm Tamarind Paste (mix with 125ml water and remove the seeds)

30 gm Anchovies (deep fry and ground to fine powder)
200 ml Water
3/4 tsp salt or to taste
1 1/2tbsp sugar or to taste

 

for Garnishing

Deep Fry Anchovies

Hard Boiled Egg (I did not prepare this as my Egg are finish)

Japanese Cucumber

Pandan Chicken (from my previous recipe)

 

Method:

for Coconut Rice

• Washed rice and place it with the knotted pandan leaves in an electric rice cooker.
• Pour in coconut milk, water, ginger and salt over the rice. Stir well and leave the rice to soak for 30mins for the rice become more fluffy.
• After the waiting timing, cook the rice. Once the button auto switched to “keep warm” button, fluff the rice with a fork or chopsticks.
• Leave it warm in the rice cooker before serve.

** you need to adjust water amount according to the type of rice you use.

 

for Sambal Chilies

• Heat oil in a wok and add in chili paste. Stir fried over low medium heat till fragrant and oil separated (take about 20mins).
• Add in ground anchovies, tamarind water, water and keep stirring until the sambal is abit thick.
• Season with salt and sugar to your taste and the last add onion slices.
• Cook to mix well for 1-2mins.

Remark: Credit to Sonia for sharing this delicious recipe

PANDAN CHICKEN

I am cooking this as a chicken side dish for my Nasi Lemak. Love it so much but dislike the tumeric powder which leave yellow stain on my finger. So if you wanna try this recipe, so better make sure you wore a plastic gloves :)

Ingredient:

1 pc Boneless Chicken Breast

Marinate:

  2 tsp Turmeric Powder

  2 tsp Sugar

  3 pc Shallots (minced)

  Salt to taste

  Pepper to taste

Enough Pandan Leave (Trim to 3" long each)

Toothpick to secure the the wrap

 

Method:

• Clean chicken breast and cut it into smaller pieces & coarsely mince it with back of the knife.
• Put the chicken meat into a big bowl and add in all the marinate ingredients and mix thoroughly.
• Cover the bowl with cling wrap and marinate it over-night in the fridge.
• Place 1 or 2 pcs of the chicken in one of the pandan leaves end and roll it tightly to the other end.
• Secure the end of the leaves wrap with a toothpick.
• Heat enough oil for the frying and makesure the oil is enough to cover our chicken when we are frying it.
• Lower it to medium heat and deep frying it until golden color.

 

Remark: Credit toTin Tin for sharing this recipes

STRAWBERRY CHEESECAKE

With the leftover cream cheese on my fridge and wondering what to do with it, I went survey on some food recipe using cream cheese and I have come across this Strawberry Cheesecake... Once the cake is done & have keep it overnight in fridge, the outcome is awesome and it taste not bad too :).

Before keep in fridge

Ingredient:

for Bottom Biscuit Layer

125 gm Digestive Biscuit (crushed)

63 gm Butter Melted (I use Golden Churn brand)

for Strawberry Cheese

1 1/2 tbsp Gelatin

4 tbsp Water

250 gm Cream Cheese (room temperature)

90 gm Castor Sugar

110 gm UHT Whipping Cream

250 gm Strawberry Puree

for Garnishing
Strawberry Sliced

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for Strawberry Cheese

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Mixed in strawberry puree to the cream cheese batter and mixed well.
• Pour the mixture into the cake tin with biscuit layer on the bottom and flat in nicely.
• Arrange the strawberry sliced as per desire and place it in fridge until it is firmly set.

CHOCOLATE MOUSSE CHEESECAKE #2

I am again this Chocolate Mousse Cheesecake because my Lil' Princess specially requested for it but this time round I am making pure dark chocolate flavour with a little amendment using previous recipe.

Ingredient:

for Bottom Biscuit Layer

110 gm Digestive Biscuit (crushed)

55 gm Butter Melted (I use Golden Churn brand)

for Dark Chocolate Mousse

1 1/2 tbsp Gelatin

50 ml Water

250 gm Cream Cheese (room temperature)

50 gm Castor Sugar

250 gm UHT Whipping Cream

1/2 tsp Vanilla Essence

200 gm Dark Chocolate (melted in double boiler way)

for Garnishing
2 tbsp Dark Chocolate (scoop out from above melted chocolate)

Nibs Almond

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for Dark Chocolate Mousse

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream and vanilla essence.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Mixed melted dark chocolate to the cream cheese batter and mixed well.
• Pour the mixture into the cake tin with biscuit layer on the bottom and flat in nicely and place it in fridge until it is firmly set.

for Garnishing

• Apply evenly 1 - 2 tbsp melted dark chocolate to the baking paper and fridge it for it to set
• Unfridge the cooled chocolate and I use spatula to remove it from the baking paper so it will look like grated chocolate.
• Spread the nibs almond on the side of the cake and the grated chocolate in the middle of the cake. Keep the cake cool in the fridge.