Friday, 25 February 2011

Fried Turmeric Tofu/Tauhu Goreng Kunyit.

Tofu/Tauhu is one of my favorite.Its terrifically packed with protein as well as heart-healthy unsaturated oil and  also an excellent meat substitutes.This is one of Malaysian-inspired Tofu/Tauhu dish which loaded with fresh turmeric. One of the things is Turmeric is a nature's most powerful healers and the recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.Good na.So why you waiting for,just add turmeric to all your dish you cook.Lets come to the point,I cooked this aromatic turmeric,onion,chilli and lemongrass sauteed tofu for lunch today and just
tofu tucked the leftover in tortilla wraps, for dinner entree.

Fried Turmeric Tofu/Tauhu Goreng Kunyit by Kavi
300g Tofu/Tauhu-cut into pieces
15-20g Fresh turmeric-pounded
1 large Onion-cut into round slices (I used red onion)
1 large Red chilli pepper-cut diagonally 
2 large Green chilli pepper-cut diagonally
2 stalks of Fresh lemongrass-crushed
Pepper powder
Place the tofu in a bowl,add pepper powder and salt.Gently toss a bit and deep fry Agedashi Tofu Recipe until the tofu is golden brown.Keep a side.Saute turmeric,lemongrass,onion,red and green chilli for few minute.Add the fried tofu,salt in and stir well to combine and let it cook for 2 minute.Serve.

Have a nice day everyone!!

Wednesday, 23 February 2011

Acar Awak/Nyonya Pickled Vegetables

Acar Awak/ Nyonya Pickled Vegetable is one of a distinct  Peranakan or Nyonya fare.A very simple version of mine with full of flavour.It does take some time to prepare the vegetable other than that its easy and quick to make.

This great,crunchy pickle well go with rice or pulut kunyit(glutinous rice cooked with turmeric) or even can be eaten as a starter.Mostly this is an essential accompaniment to all our Malaysian meal.I think we deserve it don't you?. 

Acar Awak/Nyonya Pickled Vegetables by Kavi

1 cup Cucumber, seeded and sliced into strip
1 cup Long beans
1 cup Carrot peeled and cut into strip
1 cup Pineapple cut into chunks
2 Red chilli,seeded and cut into strips
2 Shallots,sliced
1.5 tbsp Chilli paste
1/4 cup Rice vinegar
2 tbsp Crunchy peanut butter
1 tsp Sesame seeds
Sugar to taste
Salt to taste
Pinch of turmeric powder
Groundnut oil
Cut all vegetables into 2" lengths,and keep them separately.
Heat cooking oil in a pan. Add chili paste and turmeric,saute till the oil from chili separate.Add long beans,stir for couple of minute.Then on a low heat,add peanut butter,salt,sugar and rice vinegar.Toss in remaining vegetables and cook for 3-5 minutes,stirring well.Add sesame seeds and mix well. Remove from heat.Serve:)

Have A Nice Day Everyone!!Be tune for more Nyonya Dishes..;)

Sunday, 20 February 2011

Radish Cake (Law Pak Koh)

Today I came with a my most favorite dim sum dish called Radish/Daikon/Turnips Cake or even some people(Malaysian) do called it Carrot Cake.It was one of the signature dish were served in dim sum restaurants around the globe.This Radish cake is one of our favorite dim sum dish where come first item to order whenever we visited a dim sum restaurant.
I prefer homemade version is much more tastier,yummier and cheaper than any of the dimsum restaurant and its easy to make at home too.Everytime I steamed this cake I do stir fry it by cut the steamed cake into small pieces and fried them with egg,beansprouts,garlic and chives with hint of chilli as same as Chai Tow Kway(fried carrot cake).

Radish Cake(Law Pak Koh) by My Kitchen Snippets
Ingredients :
2 to 2 1/2cup coarsely shredded daikon radish
2 Chinese sausage - finely diced (I omitted)
3 dried shiitake mushrooms - soak in hot water and finely diced(I omitted)
4 tbsp small dried shrimp - soak in water and finely chopped
1 shallots - thinly sliced
2 green onion - thinly sliced
2 cup rice flour (do not use glutinous rice flour)

1 clove garlic - chopped*
5 nos fresh king prawns-chopped*
1 tbsp sesame oil*
1 tsp chicken powder*
1/2 tsp oyster sauce*(*I added,optional)
1 3/4 cup water
salt and white pepper to taste

1) Mix rice flour with 1 cup of water.Keep aside

2) Heat oil in a skillet or wok and stir fry garlic,shallots,shrimp,fresh prawns and green onion for 2 to 3 minutes. Add daikon, 3/4 cup of water,chicken powder,oyster sauce, sesame oil, salt and pepper to taste.
3.Bring to a boil and then add in the rice flour mixture.Stir.
4.Continue to stir until mixture thicken. Remove from heat.Pour mixture into a well greased pan and steam over high heat for 45 minutes.(I used pressure cooker to steam.Steam in the pressure cooker with  weight for 15-20 minutes and switch off flame.)
5) Cool.After cooling,cut the cake and pan fry until both sides are golden brown.

6) Serve with chili sauce.Best to serve with Sriracha sauce.
Hearty Welcome to my new followers and  visitors.Have a nice weekend everyone!!

Thursday, 17 February 2011

Lemongrass Chicken Wings/Ayam Masak Serai

Hello Everyone!The weather looks so dull over here in London.I haven't got  mood to do anything,fell so lazy.Somehow,I have to cook something for lunch.

So I cooked this simple and comfort Lemongrass Chicken dish go along with rice and Acar (Malaysian pickled vegetable) for this afternoon.A delicious combination with full of ethnic flavor.Im off now,to take my lunch..See you guys on next recipe.
Lemongrass Chicken Wings(Ayam Masak Serai) by Kavis
10 peices of Chicken wings 
1 Big Onion - sliced
3 stalks Lemongrass - white parts, bruised
1/4cup Mixed peppers - sliced into 1 inch
turmeric powder -few pinch
3 cloves Garlic
2" Ginger
2" Galangal
2" Fresh Tumeric
5 Lemongrass
5 Dry red chillis
Little water-to blend

Remove the skin from the chicken wing and cut  into three pieces. Mix tumeric powder and salt and 3tsp of blended ingredients and marinate for 1hour.
Heat oil in a pan,deep fry chicken wing on medium heat until golden brown.Drain on a paper towel and keep aside.Heat oil in a pan,add remaining blended ingredients,cook untill most of the liquid is evaporated.In go onion,lemongrass,chicken,salt and mixed peppers.Cook on low heat and stir occasionally until dry.Serve with white rice.
Thanks for visiting Kavis Aromatic World.Hope to see you soon.Have nice day everyone!!


Monday, 14 February 2011

Rose Pannacotta with Chocolate Sauce

I mind never rest to looked and searched for a romantic way to say I love you on Valentine's Day.Not with the usual poem with a rhyme saying I'm yours till the end of time.And not just a rose that wilts at day's end or a card with dog-eared edges that bend.But a special way to make you know how much I need and love you so.So I looked everywhere but I couldn't find anything special for you.Except one thing,this Rose Panna cotta with Chocolate Sauce.Its specially made for you dear to say I LOVE YOU on Velentine's Day.

Im not really sure about the combination but the creamy, gooey, and wobble with hint of rose essence along chocolate sauce gave it a luxuries to this dessert. 

Rose Pannacotta with Chocolate Sauce
1cup Milk 
1cup Double/Heavy cream1/2 cup Granulated sugar
3 tsp Powdered gelatin
2tsp W
11/2tsp Rose Essence

Chocolate Sauce
2tbsp Rose water
150ml Single cream
100g Dark chocolate, minimum 70% cocoa solids

For Pannacotta:
Sprinkle the gelatin over cold water and let it bloom for 5 mins. Meanwhile get the other things ready.Mix the milk,cream &sugar in a sauce pan and bring it to a boil.Switch off the flame.Melt the gelatin in the microwave oven for 12 seconds.Stir well.Add the rose essence and melted gelatin into the milk-cream mixture and stir well.Pour into a ramekins and let it set in the refrigerator for a minimum of 3 hours.

For Chocolate Sauce:
Place all the ingredients in a bowl over a pan of gently simmering water and stir until you have a velvety smooth sauce.
Pour some chocolate sauce on a medium plate.Unmold the panna cotta and carefully place on top of the chocolate sauce.Garnish with mint or fresh berries.
Cheers!!! and Have a beautiful Velantine's Day.

Sunday, 13 February 2011

Sardine Puff

Another comfort delicacy from my beautiful home country Malaysia.Sardine(specially canned in tomato sauce) is  mostly consumed by Malaysian to make sardine roti(paratha),sandwich,sambal and more ingenious creations.

Sardine sambal(non cook version) with bread is would be my fav combo and comfort food on hectic days indeed,Oh my!!I'm drooling now.I used a store bought puff pastry to make our dinner easy quick.Off to eat the last piece with tea:)
1 pack of puff pastry
1 can of sardine
1 large onion, diced
2 clove garlic, minced
1 / 2 cm ginger, minced
2 green chillies, finely chopped
1/2tsp fish sauce
2tsp lime juice
1 large potatoes cut into small dice
2 stalks spring onion chopped
chilli powder
1 egg yolk,to spread
salt to taste


  1. Heat  oil in a pan,saute onion, garlic,ginger,and green chilli until fragrant.Add potatoes,stir so that all  the pieces coated in oil.Cover and cook over low heat,stirring occasionally,for 10minutes. 
  2. In go the chilli powder,cook for 1 minute.Add sardine,fish sauce and salt,mix well.(disintegrate the sardine while mixing).
  3. Finally add spring onion and lime juice, mix well, turn off the heat and transfer to a plate.Let to cool.
  4. Preheat the oven to 170C.,fill the pastry and fold it as you desire and press the edges with a fork to seal.Cut slashes in the pastry with a sharp knife and brush it with egg yolk.Transfer to the baking tray and bake for 20 minutes or until the puff turn into golden brown.

Wednesday, 9 February 2011

Vanilla Pannacotta with Raspberry Sauce

 I always desired to experimented something new in culinary world
and these Luscious Pannacotta is come next to experiment at my Aromatic World;)Here come,I came across this delicious,simplest and very easy recipe from my fellow blogger and made it without any hassle.Seems the first experiment is pretty much successful with big hits from my loved one.(what else do I needed?...).I was extremely happy girl.Gosh!I can't believe my man was so attached with these Pannacotta,even he demanded for second helping.I made second rounds in one week upon on his request:0

Any other desserts don't come much more sophisticated than this indulging classic Italian dessert.Nothing really special but,the combination of creamy Panna cotta with Raspberry sauce really worked out and I indulged within it.The second around I made a Rose Pannacotta the recipe will come soon.

Vanilla Pannacotta with Raspberry Sauce
Pannacotta:Ria's Collection 
1cup Milk 

1cup Double/Heavy cream
1/2 cup Granulated sugar
3 tsp Powdered gelatin
2tsp W
2tsp Vanilla extract

Raspberry sauce 
2 cup of Raspberries
1/2 tbsp Lime juice
1/4 cup of Sugar or to taste

For Pannacotta:

  1. Sprinkle the gelatin over cold water and let it bloom for 5 mins. Meanwhile get the other things ready.
  2. Mix the milk,cream & sugar in a sauce pan and bring it to a boil.Switch off the flame.
  3. Melt the gelatin in the microwave oven for 12 seconds. Stir well.
  4. Add the vanilla extract and melted gelatin into the milk -cream mixture and stir well.
  5. Pour into a glass and let it set in the refrigerator for a minimum of 3 hours.
For Raspberry Sauce:

  1. Combine raspberries,sugar and lemon juice in a saucepan.Cook until raspberries dissolve.
  2. Remove from heat and strain through a sieve to remove the seeds and allow to cool.
  3. Pour sauce over the pannacotta and garnish with some fresh Rasberries and mint leaves.
:'(I was a bit sad,if you see my pic carefully,you can spotted the different on a the moulded panna cotta which separated into two parts.I thought maybe I'm  not mixed well but the one in a glass came perfect.Why?I haven't got a clue.Although the second around 'Rose Pannacotta' came well without any problem.

Monday, 7 February 2011

Chicken Manchurian

Hello Everyone and I wish you all Happy Monday.Hope you all had a awesome weekend!.Today's special is an Indo-Chinese-Chicken Manchurian which specially adapted from my fav fellow blogger the LOVE2COOK.Her inspiring dishes is remind my mum's cooking:(

I cooked Manchurian dishes before but not certainly with chicken.I made it with a small change,I less the sweet soy sauce and add some chilli paste to it for spicy flavor,rather than that I just stick to her original recipe.The chicken coated with a batter and then deep fried giving it a very soft texture.Overall its a sizzling and succulent dish.Thank you for the awesome recipe Sis.
Chicken Manchurian by Sis Love
Ingredients (A):
700gm Boneless &skinless chicken breasts ( sliced free form)
1 Egg  (beaten)
2 tbsp Cornstarch
2 tbsp All purpose flour
1/2 tsp Chicken Powder
1/4 tsp Coarse blackpepper
Little water

For the sauce:
4 garlic Cloves (finely chopped)
1 inch Ginger  (finely chopped)
1 large Onion  (
cut into 4 wedges) 
1 cup Chicken broth
2tbsp Sweet soy sauce(I added 1/2tbsp)
2 tbsp Soy sauce
2 tbsp Tomato puree ( may sub with tomato ketchup)
2 tbsp Chilli ketchup

1tbsp Chilli paste(I added)
1.5 tbsp Cornstarch
1.5 tbsp Water

Cooking oil
Chopped spring onions/ Coriander leaves (for garnishing)
  1. In a bowl, mix ingredients (A) and leave it to marinate for 15 minutes. Deep fry the chicken pieces in oil until golden brown. Drain on paper towel.
  2. Heat up some oil, stir fry garlic, ginger and chilli paste. Add chicken broth, sweet soy sauce, soy sauce, tomato puree and chilli sauce. Cook until sauce boils.Mix cornstarch with water and add into the sauce.Let it thicken.
  3. Put in the onion wedges and fried chicken pieces.Mix evenly.Garnish with some chopped spring onion or coriander leaves.Ready to serve.

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