Wednesday, 21 September 2011

Mussels and Beans Sprouts in Coconut Milk Gravy

 Today I'm going to share a similar recipe of Amma's .We called Sothi in Tamil. We usually made the sothi with vegetables and some time we do added dry shrimps to the sothi. The taste more likely mild Indian curries.

However, I've used same methods of hers but  altered by added some more spices and  totally omitted the tempering. Actually the Mussels and Beans sprouts in coconut milk is one of our all time favorite combo. Very simple stew with delicately spiced yet very delicious and easy to prepare.

It's goes well with rice and string hoppers and don't forget to serve them with belacan.The taste is heavenly blissful.

Mussels and Beans Sprouts in Coconut Milk Gravy

300g Beans sprouts-cleaned
25-30 medium Mussels-shelled and cleaned
1 Onion - sliced
3Garlic - crushed
1/2 inch medium Fresh turmeric - pasted
1/2inch medium Galangal - crushed
1big Tomato - cut into 8 wedges
3 Green or Red bird eye chilies - slit {Adjust according to taste}
1stalk Lemongrass - crushed
2 Karrif leaves
1cup water
1cup semi-thick coconut milk
Salt to taste


Heat the oil in a large pot. Add garlic, galangal, onion, chillies, lemongrass, karrif leaves and turmeric paste and saute  for 5 minutes. Add water, coconut milk, tomatoes and seasoned with salt and bring to boil.Cover and let it simmer for 10 minutes on low heat. Stir in the mussels and simmer further more until the mussels is  cook, about 5 minutes. Then add the bean sprout , give a quick stir and cover the lid and allow the bean sprout is just tender for 1 minute.Turn off the fire and serve with rice.

You can substitute the beans sprout to any other veg you like.Omit the mussels and add some other seafoods or salted fish  for instead  or go for veggie version by adding some tofu.

"Thank you so much for being here..A big welcome to those who newly joined My Cookingdom..Hope you love my space!!!"

Tuesday, 20 September 2011

Japanese Fried Chicken {Tori Karaage}

My hubby has never failed to treat us with his Japanese culinary. Mostly, He is the person who prepared lunch for us while I've been way for work.Obviously, He's the in charger of  the kitchen and  the role he played was always paid off.

As I stated before, he just cook those delicacy of Japan at the most.More the less, we were pampered thoroughly with his delicious lunch and we were enjoyed ourselves immensely especially Sashu.

 This Japanese Fried Chicken  is one of  the Japanese dish we always cook at home. Moreover it's our little dumpling's endless favorite. The silly thing is my little poppet was overwhelmed with the taste and kept demanding  JFC almost for every meal even for breakfast.

Although  I haven't  got a chance to post the recipe in my space before but today I was so pleased to share the recipe to you all.Actually it's ease to prepare with minimal ingredients from your pantry yet the taste were totally irresistible. Must try recipe.

Japanese Fried Chicken {Tori no Karaage}

3 boneless chicken tight -cut into bite sizes
3 clove Garlic - pasted
1/2tbsp Sesame oil plus 1tsp for frying
3/4tbsp Soy sauce
1 Egg
2tbsp Plain flour
Salt - to taste
Pepper - to taste
Ajinomoto{Mono sodium glutamate}- a pinch {Optional}
Oil for frying


Clean the chicken and cut them into bite size pieces. Beat the egg along with soy sauce, sesame oil, garlic paste, ajinomoto and well seasoned it with salt and peppers.Add the chicken and flour, mix thoroughly till  coat. Leave in refrigerator for 30 minutes if possible or at least 10 minutes, so that the coating can set.

Meanwhile, heat enough oil with the 1tsp sesame oil to deep fry the chicken pieces. Fry the chicken pieces in batches over low medium heat until its turns to golden brown.Serve hot with some side salad along with Japanese mayo. Its taste good on its own too.

Sunday, 18 September 2011

Kuih Talam Ubi {Cassava Cake}

At last the holiday is here after a full seven month work and  only few days  left  to fly to Gibraltar for a short holiday.Although, I'm not ready yet for the holiday either my mood because I'm  still recovering from the car accident.

I could endure others but not really ready to take the knee pains anymore.It's more than a week but the pain is still persist and killing me actually.The medicine which I taking wasn't really helping  me either. Even though, I'm gripped myself and move around to do my daily basis.

Meanwhile, we went to Merdeka Carnival 2011 which held in England couple of  weeks ago.It's held every year for all in conjunction with the Malaysian Independence day. We really had a fun day out and indulged the typical Malaysian food especially kuih muih. Those kuih muih was so good in taste and the price is so reasonable too.

I'm very rarely making kuih-muih but since the carnival, hubby is often requesting some snack specially Malaysian kuih muih for afternoon tea. So, what else straightaway made this kuih talam ubi.

Steamed Cassava cake or Tapioca cake is best called in English for Talam Ubi. A nostalgic and traditional Malaysian snack made with grated cassava, coconut milk, gula melaka{brown sugar}, rice and plain flour.The kuih's are best eaten through out the day.

The recipe is adapted from my fellow blogger Kak Mat Gebu. Terima Kasih Kak Mat for the delicious talam ubi. I simply translated her recipe for easy reference and the recipe is below.

by: Kak Mat Gebu
For Bottom Layer:
600grams Grated cassava
160ml Coconut milk
200grams Sugar
50grams Gula melaka {palm sugar}
A tint of  brown food coloring (optional)
1 Pandan leaf

For Top Layer :
600ml Coconut milk
40grams Plain flour
70grams Rice flour
Salt {A pinch}

For Bottom Layer:
Combine the coconut milk, sugar, gula melaka {palm sugar} and pandan leaf. Cook over low heat until sugar dissolves. Strain and keep aside to cool. Line a 8 inches x 8 inches x 3 inches cake tin with a cling film and grease some oil all over the plastic. Get the steamer ready. Combine the sugar and coconut mixture with grated cassava, stir well and pour into the prepared tin, cover the surface with foil and steam for 20 minutes over medium heat.
For Top Layer:
Mix all the ingredients except the salt, stir well and add salt to taste {not much,a good pinch would do}. Strain the mixture. Then cook and stir continuously over low heat until the mixture turn to lukewarm. Carefully pour the mixture over cassava and cover the surface with foil. Steam with medium heat for 25 minutes. Let the Kuih cool completely before slice them.

♥♥ Kavis

Sunday, 11 September 2011

Mini Victoria Sandwich

Hello...Hello..How are you all doing my dear bloggie buddies? Well I know, I was miss in action for some time now.I'm so sorry for the lack of blog posts.I couldn't help myself to sit and write a blog post.There's always have some chores to filled up especially with the little one.

A basic sponge cake filled with raspberry jam and whipped cream or sometime its filled with vanilla butter cream.This cake also well known as Victoria sandwich or Victoria sponge.Britain all time favorite afternoon tea cake and eaten through out.Therefore,these days Victoria sponge cakes come in all sorts of shapes,sizes and flavours.The Victoria sponge is immensely tastier treat with a cup of tea.

Do you know how the name Victoria come?The cake owes its name to a past monarch, Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat.(adapted from wikipedia).

I was writing this post for the past two weeks unfortunately I couldn't get done on time.So before I hook with anything, lets I post  the recipe without further more delays.Here is the recipe below.

Mini Sponge Sandwich
150g Self raising flour
150g Butter-at room temperature
100g Sugar
2 Eggs 
2tbsp Milk
1tsp Vanilla extracts

For the Cream:
1cup Heavy cream
1/2tsp Vanilla extracts
1.5tbsp Caster sugar
Strawberry or Raspberry preserve {I used raspberry}
Icing sugar -for dusting 

For the Sponge Cake:
Pre heat the oven to 180c.Grease 12 hole deep muffin tins.Beat the butter and sugar until pale and fluffy.Beat in the eggs one at a time.In go the milk,vanilla extract and fold in the sifted flour and mix until smooth.Fill each mould  and bake for 15-20 minutes until the top is golden brown. When cool enough to handle,carefully remove the cakes from the tins, then leave to cool completely on a cooling rack. 

For the Cream:
Whip the cream,caster sugar and vanilla extract until thick.

Carefully cut the mini cake, spread the jam and the whipped cream. Place the top and dust with icing sugar.

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