I would like to take this opportunity to wish all Muslim, Selamat Hari Raya / Eid Mubarak.
Tuesday, September 30, 2008
Selamat Hari Raya Aidil Fitri / Eid Mubarak
I would like to take this opportunity to wish all Muslim, Selamat Hari Raya / Eid Mubarak.
Posted by Salt N Turmeric at 10:44 AM 17 comments Links to this post
Labels: festival
Friday, September 26, 2008
Chili Tuna Pasta And Oven Roasted Brussel Sprout
You can also check out my other recipe using Chili Tuna, Roti Pratha with Egg and Spicy Thai Chili Tuna.
Serves 1-2
1 can 5oz Bumble Bee Spicy Thai Chili Tuna
In a pan, heat olive oil on medium heat and add everything in. Stir occasionally. Serve on cooked spaghetti.

Oven Roasted Brussel Sprouts
8 Brussels sprouts, cleaned and halves lengthwise
Pre-heat oven 400F
1. Lay out the brussel sprouts on a baking pan in a single layer.
2. Sprinkle some olive oil, salt and black pepper.
3. Baked for 30-40 min, depending on the amount of brussel sprouts that you use.
4. Serves immediately as they taste better hot. Crunchy and yummylicious good.

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Tuesday, September 23, 2008
Daging Goreng Kunyit (Dry-Fried Beef with Potato)
She is also a good cook. I tried making Daging Goreng Kunyit before but I just could not get the beef to be crispy. I thought I needed to deep-fry the beef first which I kept doing which resulted in a horribly looking beef. That is until she spilled the secret of getting the beef to have that deep-fried texture and taste instead of chewy. For those who dont speak Malay or Bahasa, daging = meat (in this case its beef), goreng = fried and kunyit = turmeric.

Daging Goreng Kunyit
1lb beef, thinly sliced
1. Put the beef in a pan or wok and add water enough to cover the beef. Cook until the water has completely dried. Stir occasionally.
2. Add in the oil, potato and turmeric powder. Stir regularly until the beef looks crunchy and the potato is soft.
3. Add the bell peppers, onion, salt, pepper and sugar. Continue stirring for a minute.
4. Serves with warm white rice.

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Posted by Salt N Turmeric at 10:34 AM 27 comments Links to this post
Sunday, September 21, 2008
Tepung Pelita

This year I am finally brave enough to make Tepung Pelita. My quest for the recipe brought me to a few sites/blogs of those who has made this before but the recipe and how-to is basically the same. 3 major differences that I found are 1) whether or not its steamed 2) with or without the sugar syrup at the bottom 3) whether or not you're using the banana leaves as the 'boat'.
The original Tepung Pelita are usually steamed, with sugar syrup at the bottom AND comes in small 'boat' made of banana leaves as seen here. This picture is taken from

You can go here to see pictures of how its made step-by-step. Below is the recipe that I used with some modifications.
1 + 3tbsp cup rice flour
1 cup sugar
5 cups water
4 cups coconut milk
4 tbs rice flour
A bit of salt
1. In a pot, mix 1 + 3 tbsp cup rice flour, 1 cup sugar, 5 cups water and 2 tsp pandan paste and stir well until smooth. Keep aside.
2. In a different pot, mix coconut milk, 4 tbsp rice flour and salt and stir well. Keep aside.
3. Cook no.1 on slow heat, stirring continuously until shiny.
4. Pour equally into the 2 glass bowls.
5. Now cook no.2 it thickens. You must stir all the time to avoid the flour from getting clumpy.
6. Pour onto the 1st layer.
7. Refrigerate overnight and enjoy once its chilled.

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Posted by Salt N Turmeric at 3:46 PM 28 comments Links to this post
Wednesday, September 17, 2008
Green Beans with Chicken Gizzards in Soy Sauce Recipe
I started fasting when I was 7 years old but I only managed to fast for the whole month the next year when I was 8. Back then as an incentive, my parents (and I think most parents do too) would give us $1 for every day that we fast. Well, that lasted until we turned 12 and after that we just do it because its our responsibility.

When I was a kid and staying at home with my parents and 3 brothers, waking up for sahur for our very early morning meal is rather a challenge. I may be a light sleeper now but definitely not then. But I would still get up and eat the meal with everybody for I dont want to be hungry the next day. However, by the time I got up, my mom usually would have the food ready on the table. The spead is not as much as of for iftar/breaking of fast but enough to last us the whole day of fasting. Those are some of my favourite childhood memories. I attended a full boarding school since I was 13 so I didnt get to spend much time with my family anymore.
Well, I better proceed with the recipe post before I get too emotional. Today's recipe is about internal organs. Chicken gizzards that is. I just love love love these things. Dont ask me why. I just do. And as my other recipes, this is also very easy to make and nutritious too.

Serves 3-4
1/2lb chicken gizzards, cleaned and halves/quartered
1. Coat chicken gizzards with salt & turmeric, set aside
2. In a wok, heat the oil and deep fry chicken gizzards until golden brown. Set aside.
3. Transfer access oil into a container leaving about 2 tbsp in the wok. Medium heat.
4. Sauteed garlic and ginger until fragrant.
5. Add water, sweet soy sauce and light soy sauce. Stir.
6. Add green beans, onion and red chili. Stir. Turn heat to high and cover. 2 min.
7. Bring the heat back to medium and uncover. Add chicken gizzards and stir a few more times.
I am also linking this to Kitchen Flavours for Joy from Fasting to Feasting.

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Posted by Salt N Turmeric at 8:51 AM 25 comments Links to this post
Monday, September 15, 2008
Deep-Fried Tofu With Sweet Spicy Sauce
Thai food has become 1 of Malaysian favourites for a long time due to their geographical location which is just northern of Malaysia. Most of the Thai food stall or restaurants are run by the Kelantanese, people from Kelantan which is a northern Malaysian state and bordering Thailand.
Visits to the Thai restaurants here in the US I realise that they always have deep fried tofu in their menu. Frankly speaking, I dont remember if I have ever ordered this from the Thai stalls or restaurants back home. It is however very easy to make. So if you crave for this dish, save the $8 and make them yourself.

1 pack firm tofu, dry pat and cuts into squares or other shapes
Oil for deep frying
1. In a deep pan or wok, heat the oil and deep fry tofu until golden brown.
2. Use paper towel to rid of excess oil.
For the sauce, I use mae ploy sweet chili sauce and added some ground peanuts to it. You can use any other kind of sweet chili sauce.

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Friday, September 12, 2008
Important And Exciting News
Hi all
If you are linked to me, please do update the url so we can still keep in touch via this world of blogosphere.
Posted by Salt N Turmeric at 12:36 PM 12 comments Links to this post
Kuih Bahulu Recipe

As mentioned in my previous post, I had to do something to redeem my failure in making Pandan Chiffon Cake. What better way than making something else that is fluffy, sweet and cute such as kuih bahulu?
For this, I followed the recipe from Rasa Malaysia since her Kuih Bahulu Recipe sounds easy and simple enough to follow. Just what an amatuer like me need and if I can make them, so can you.

Makes between 30-35 cute little thang
3 eggs
1. Pre-heat oven at 375F
2. In a bowl, beat eggs until frosty then add sugar. Continue beating gradually changing from slow to fastest until mixture becomes sticky. About 12-15min.
3. Add vanilla essence and gradually add in the flour and butter. Continue beating for another 10min on high.
4. Grease mould and fill up to 3/4 of the 'holes'.
5. Bake for 15 min.
6. Once done, use a toothpick or wooden skewer to 'pick' them out and lay out on cooling rack.
7. Continue steps 4-6 until all batter are used.

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Wednesday, September 10, 2008
Let's Play A Guessing Game, Shall We? Part III

Posted by Salt N Turmeric at 8:40 AM 16 comments Links to this post
Sunday, September 7, 2008
Disaster Cake

I followed Rasa Malaysia's recipe for Lemon Chiffon Cake since hers look, well ... light, foamy and oh-so-yummy. Except for 1 thing. You need to add coconut milk into the Pandan Chiffon Cake recipe while for lemon chiffon cake, you dont need too. And me, being the not-so-smart-in-baking totally forgot about it until I have already add in all the ingredients. What did I do then? I added some coconut milk into the ingredients and continue with everything that needs to be done.
1 hour later.

Well, as you can see from the pictures, the cake was a disaster! From far, it does look like pandan chiffon cake but who wants to look at it from far, right? Since I dont have the right mould, I just used bundt cake mould and it was tricky getting the cake out thus a part of it stays inside the mould. The texture was more like a bread rather then chiffon cake. Michael had a slice of it and says that it tasted pretty good. Oh, he is such a sweetheart! But I know that it was far from pretty good. It was a disaster.
So, that was my story/experience of baking disaster. No wonder baking scares me. I am just not that good in it. However, that will not stop me from trying. I love chiffon cake too much to quit. Hopefully the next time I post about Pandan Chiffon Cake, it would look and taste like it is supposed to be. Light, foamy and oh-so-yummy.
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Posted by Salt N Turmeric at 9:39 AM 28 comments Links to this post
Thursday, September 4, 2008
Serawa Durian with Roti Jala (Durian in Coconut Milk with Lacy Pancake)

Fresh durian is practically non-existent here. The durians that we get here are from Thailand. Either as a whole or seedless and frozen. Since Michael do not eat and neither can he take the smell, I would normally buy the frozen seedless kind and eat them little by little.
Sometimes I would make serawa durian. Serawa basically means a mixture of coconut milk, brown sugar and pandan leaf. So serawa durian is a mixture of all those with durian. It is very easy to make. You can eat it with bread or with roti jala (lacy pancake), hot or chilled. The smell is not as strong as eating them 'fresh' either so if you're a durian virgin, you might want to try this. I decided to make roti jala to go with this since Rasa Malaysia gave me the mould. I also used her recipe for Roti Jala. But I didn't do a very good job in lacy-ing the roti. lol.

1 tube of seedless frozen durian (or 5-6 pieces)
1. Put everything in a pot and cook on low heat. Stir often. This would be maybe between 12-15 min.
2. Pour them into a bowl and enjoy with roti jala or bread.
3. If you like it chilled, just put it in the fridge for a few hours.

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Posted by Salt N Turmeric at 7:46 AM 18 comments Links to this post
Monday, September 1, 2008
Ramadhan Mubarak & Labor Day
This Malaysian-ised baked beans was my favourite when I grew up. I usually have it for breakfast but I think it is also good for sahur (or suhoor or sehri or sahari in other languages) which is an Islamic term referring to the meal consumed early in the morning by Muslims before fasting. It is easy and fast to make.

Baked Beans with Deep Fried Egg
Serves 2-3
1. Deep fry eggs and set aside

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Posted by Salt N Turmeric at 12:01 AM 23 comments Links to this post