Followers

Friday, 13 January 2012

Spicy Ivy Gourd Stir Fry


  I had never tasted Ivy gourd until I moved to United Kingdom. I felt very shamed  that I never learnt most of the cooking method, never discovered all the names of vegetables neither the ingredients nor anything from mum while I was  in Malaysia. Although before I left Malaysia, I had written down some of my fav dishes in a book  and brought along with me for future use. With  few a knowledge, I started to explore the cooking culinary. I called my mum every 5 to 10 minutes for enquiring detaily to prepare a single dish. That was a real nightmare, even till now me and my hubby used to laugh if we over come to those beautiful memories.


 Actually, for the first time I had discovered so many new Indian and rare kind of vegetables at the huge Asian Vegetables Market(most of the vegetables from India, Pakistan and Bangladesh) near my home in East London and I found this gorgeous 'baby cucumber' at there too. For a sec I thought it was tiny cucumber but  there is name is stated Tindora. People around there said that is not a cucumber, it's a vegetable variety and best to fry or stir fry. so my mind desperately wanted to try it and bought a small amount to try. I cooked as a thoran with scraped coconut (stir fry), frankly it tasted very good.


From then I used buy them very often and cook them in different way. Apart from the simple spice-less Thoran, we are very much loved this Spicy Ivy Gourd Stir Fry. It is takes only few minutes to cook. The Ivy Gourd is tend to be cooked perfectly till the raw smells disappeared but still hold their crunchiness. The other ingredients blended well with coriander powder and the red chilli flakes, nicely sauted to dry and the moong dals gave a crispy nutty flavor in betweens. Goes very well with rice or roti. Personally, I love the stir fry with rice along with a spicy tangy Rasam(Indian Soup).Hmm..it tasted immensely heaven.



Spicy Ivy gourd Stir Fry

Ingredients:
500g ivy gourd/tindora/kovakka, cut lengthwise
2med onion, sliced
5clove garlic, chopped
1cm ginger, chopped
3thai green chillies, slit
2springs curry leaves
1tsp crushed dry red chilli {Adjust according your spice level}
1/2tsp cumin seeds
1/4tsp mustard seeds
1/2 tbsp roasted split yellow moong dal, soaked in water for 10minutes and drain
1/2tsp coriender powder
2tbsp scraped coconut
2tsp lime juice, per your taste or sub with tamarind extract (optional)
salt to taste
oil

Method:
Heat oil in a non-stick pan, add the mustard and cumin seeds, once mustard seeds spluttered add soaked roasted split yellow moong dal, garlic, ginger, onion, green chilli and curry leaves, fry until onion soft. Then add  ivy gourd and crushed dry red chilli, cover the pan and cook for 10minutes. Add the remaining ingredients, coriander powder, scraped coconut, salt to taste and drizzle the lime juice or tamarind extract if you using.Toss well so the ivy gourd coated with the spices. Fry further on medium heat with open lid till the ivy gourd cooked but still hold its crunchiness and the moisture evaporated fully and dry, about 10 to 12 minutes and toss occasionally. Off from heat and serve hot with rice or rotis.



Thank you for being here!!!Have Blessed Friday Everyone!!!

Kavis

Sunday, 8 January 2012

Black Bottom Cupcakes


I thought to doing this as a wordless post since I don't have a idea or a words to put down as a sentence to create a full and lively post.My mind was totally hopped somewhere. Lets squeeze the brain to bring something to write.

Grrr..Me and my little one was just slowly recovering from the frustrating and annoying viral illness. Oh god, I've  never had any serious viral illness before as much as this time and ever since I moved to United Kingdom except when I was preggie.


God goodness, hubby was around on that time.He was caringly looked after us morning to night, cooked soups and porriges to treat our unpleasant mouth and littrly we are getting  better now but cough and runny nose were still there and killing us.


After 10 days of full bed rest, tomorrow I am going to start my first day of work for year 2012 and all the routine will be back to normal as usual with full swing.


So before I get lazy agtain , let me share this delicious and gorgeous Black bottom cupcakes to you all. I made these cuppies sometime last year. If  I'm not wrong it was the last cake or morely cupcake I've made last year, probably November for my birthday along with this yummilicious Almond Butter Cake and no more baking after that till now.

Although my both hubby and little one was kept asking me for cakes but I've no mood for baking and just ignoring them. Hope I'll back to baking soon. So they can be cheers themselves with the homemade bakes.


The Black Bottom Cupcake is very tastier and its are kinda have familiar taste like cheesecake. The only thing is there isn't have the crumb base. The little one was over enjoyed indeed very much that I have to stated here and definetly will bake again for my little one.

The recipe is from my favourite foodie Stephanie's Joy of Baking.




Black Bottom Cupcakes
Adapted @  Joy of Baking
Ingredients: Makes 12 cupcakes

Cream Cheese Fillings:
227g cream cheese, room temp
65g granulated sugar
1large egg
1/2tsp vanilla extract


Chocolate Cupcake:
195g all purpose flour
200g granulated sugar (I used 125g)
30g natural unsweetened cocoa powder
1tsp baking soda
1/4tsp salt
240ml water
80ml flavorless oil {I used canola}
1tbsp white vinegar
1tsp vanilla extract

Method:
Preheat oven to 350degrees f (177 degrees C) and line 12 muffin cup with paper liners. 
Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter. 
Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. 
Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.


 

Wednesday, 4 January 2012

Sambal Tumis (Malaysian Sautéed Chilli Paste)


Happy and Prosperous New Year to all of you!!!

I hope you've all  had a tremendous start to 2012. Did you make any new year's resolutions? I've not made any resolution list this time and just go on living my life the best way I love it. Hope it will work for me.



Begin the year with a simple spicy stir fry sauce. An authentic Malaysian Sambal Tumis. The refreshing  Sambal Tumis is a tastefully  blended of spicy, sweet, tangy with a swing of  belacan (shrimp paste) flavor.The aroma of belacan gives a oomph to the Sambal tumis.


There are so many variations of Sambal Tumis out there in Malaysia, but this my basic Sambal Tumis is always come first as my favorite. This versatile Sambal Tumis is used as a main base sauce for many Malaysian dishes.Nonetheless, a dollop of this Sambal would be the first thing is serve with our national dish, Nasi Lemak followed by other condiment.



Simply mix this pre made sauce with seafood, meats and vegetables to produce Malaysian dishes such as sambal udang, sambal telur or use as dip or pour over blanched bendi, aubergine, long beans to get a authentic Nyonya dishes or serve as its with rice or noodles.



Sambal Tumis (Malaysian Sautéed Chilli Paste)


Ingredients:
50g dry red chillies, soaked in hot water for 1hour, drained
5fat clove garlic
2medium onions
2tbsp toasted belacan {shrimp paste}
4tbsp tamarind pulp
1/2cup water
1/2-1tsp palm sugar
1pandan leave,knot
salt
oil

Method:
Place the soaked dry chillies, garlic, onion and water in a food processor, whizz up them to a smooth paste. Heat a work or heavy bottomed pan over a high heat, add the oil and heat until it is smoking hot. Pour the paste very carefully. Keep stirring for 2-3 minutes. Turn the heat to medium low, add the pandan knot, belacan, tamarind juice, palm sugar and salt. Stir to combine and cook until oil separate from the mixture, about 30-35 minutes, stir it occasionally. The sambal should turned to a deep red color and highly fragrant. Turn the heat off and let the sambal to cool.
Once the sambal is cooled, store them in a clean bottle and keep in the fridge. The sambal is long last for 3-4 weeks. Use a cleaned dry spoon each time you take sambal tumis out..



Related Posts Plugin for WordPress, Blogger...