Tuesday, June 23, 2009

Fried Wonton

G & J were kind enough to bring these yummylicious fried chicken wonton to our 24 event and now they are sharing the recipe with me and my readers. Thank you again G & J!

She promised me that they are easy to make but I did not think it would be very very very easy until she emailed me the recipe and I went, "that's it?". Oh I just love good food and what more if it comes with a simple and easy recipe!

Fried Chicken Wonton
makes between 25-30

1lb ground chicken
3-4 stalks green onion (finely chopped)
1-2 finely chopped chili (optional)
Seasoning salt (G&J use Lawry's or Zatarains creole seasoning)
1 pack wonton skin
Oil for frying

1. Mix all ingredients in a bowl and taste.

2. Fill center of wonton skin with ground chicken, dampen fingers to seal the wonton skin. (You can also use a mixture of water and flour/cornstarch)

3. Fry them batch by batch until golden brown. Serve with sweet chili sauce.

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Tuesday, June 16, 2009

Kuih Bakar

I apologise for taking such a long time to put up a new post. My notebook has been in a 'workshop' and I only got it back yesterday. Now I know how much I rely on a computer. hehe.

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Back to the food, Kuih Bakar is a traditional Malay kuih. There is no direct translation for the word kuih but for this context kuih means cake and bakar means bake. Well, bakar actually means burn but for this delicacy, it is best translated as 'baked cake' simply because it is baked. Back in Malaysia when I was working with a holding company, there is always meeting to be held at the office. Foods and refreshments would be served and we were always asked for suggestions. Among other must-haves would be this sweet, creamy cake, Kuih Bakar.

I have always wanted to make Kuih Bakar but never gotten around to making it myself. One day I just knew that I have to have it so I started searching for the recipe. There is quite a few out there but I when I made it, they come out tasting good but looking rather weird like crooked and all. With the help from MamFami, we tweaked the recipe until it comes out nicely. This is the easiest cake to make. There is no beating needed. You just need to put all the ingredients in the blender for a couple of minutes and pour them in a baking pan and bake. Even a 5 year old can do it. *wink*

Kuih Bakar Recipe

1 1/4 cups flour
2/3 cup sugar
2 tsp pandan paste
1 can coconut milk (400 ml)
3 eggs
2 tbs butter
1/3 tsp salt
Toasted sesame seed

1. Preheat oven at 360F and butter a baking pan, preferably round and about 2.5in deep.

2. Put all ingredients except sesame seed in the blender and and blend for a few minutes.

3. Pour the mixture into a baking pan and sprinkle sesame seed. (make sure you fill up to 2/3 of the baking pan, lesser and you will get a thin one like mine!)

4. Bake for 1 hour.

If you like the taste and smell of pandan paste, you might also like Tepung Pelita.

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Wednesday, June 3, 2009

Chicken and Beef Satay Recipe

chicken satayAs promised in my previous post of Foodbuzz May 24,24,24 here is the recipe for Chicken and Beef Satay with Peanut Sauce. Some of you may already know that I have made and posted the recipe for Satay before but since this time I used a different recipe, I thought I would post it as well. This recipe was given to me by my friend Mai, a wife, mom, doctor and student who is doing her PhD in England. Thank you Mai!

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Chicken Satay Recipe

(makes around 100 sticks)

5lb boneless and skinless chicken breast, sliced and cubed into 1in sq and about 1/2cm thick

1 pack grated lemongrass (14oz)
1/3 cup cumin powder
2oz fennel seed (grind)
1 1/4 cups sugar
1/4 cup turmeric powder
1/4 cup water
Wooden skewer (soaked in water 2hrs prior to being used)
Oil + honey/sugar

1. In a big bowl, mix all the ingredients (except chicken) together and taste. Add chicken to it and mix well.

2. Transfer them into 2-3 ziplock bags and marinate overnight in the fridge.

3. A few hours before grilling, take them out and let them cool to room temperature.

4. Thread the wooden skewer with 3 pieces of chicken each.

5. Grill on a direct fire. Flip every 15-20sec so the meat don't get burned and baste with oil +honey/sugar each time you flip them.

6. Take them of the grill and serve with Rice Cake and Peanut Sauce.

**For Beef Satay, just replace chicken with beef. The marinate are all the same.

beef satayI have posted the easy peanut sauce recipe before but to make it easier for you, here they are again.

Peanut Sauce

24oz (680gm) dry-roasted peanuts, (I use store bought)
3 cups water
1/4 cup sambal oelek (less if you dont like it too spicy)
4oz palm sugar

1. Grind the peanuts in a food processor. Longer if you want a finer peanuts.

2. In a large pot boil the water, sambal oelek, palm sugar and ground peanut. Stir continuously.

3. Once its boiled, turn down heat and let it simmer. Add in salt and taste. Give a good stir every 15-20min.. This will take a very long time. It took me between 2-2.5hrs to get the right consistency. The peanut and water should combined nicely.

The recipe will give you a lot of peanut sauce. Just freeze the amount that you are not using for later use.


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