Nasi Goreng Recipe

Rice is something that we always have at home, whether uncooked and stored in the pantry, or cooked and on the kitchen counter top or dining table. There’s usually a pot of steamed rice in the kitchen, waiting to be devoured at the next meal. But steamed rice can become a bit boring sometimes, so occasionally, we’d have something different, like Nasi Goreng.

Nasi Goreng is a very popular Indonesian dish. It is fried rice mixed with a bit of meat or veggies, so it can be a complete meal by itself, especially when seasoned perfectly.聽 If you have cold cooked (not freshly cooked) rice in the house, that would be perfect for this dish, and if you have some bits of veggies in the fridge, you can prepare this dish for tonight’s dinner.

(Note: I’ve added a few substitution ideas, in case you do not have the fresh ingredients on hand, but have the preserved versions in your pantry.)

Nasi

NASI GORENG

INGREDIENTS:
Olive oil
4 eggs, beaten lightly
1 brown onion, coarsely chopped
6 cloves garlic, crushed and chopped
25g ginger, finely chopped (or a generous dash of ground ginger)
2 long red chillies, chopped (or a dash of ground cayenne pepper, to taste)
200g chicken fillet, sliced 1 inch squares or short strips
1 chicken cube
A handful of oyster mushrooms (or 184g can of champignon pieces and stems)
1/2 green capsicum, chopped coarsely
1/2 red capsicum, chopped coarsely
200g fresh baby corns, chopped coarsely (canned version will also do)
4 cups (cold) steamed jasmine rice
2 cups bean sprouts
3 green onions, sliced thinly
3 tablespoons soy sauce (or adjust to taste)
2 tablespoons kecap manis (or adjust to taste)

PROCEDURE:
In a wok, heat oil. Add egg to make a thin omelette. When cooked, remove omelette and let cool.

Saute brown onion, garlic, ginger and chilli. Add chicken and chicken cube, and stir fry until chicken is cooked. Add mushrooms, capsicums and corn and cook until tender.

Add rice, bean sprouts, green onion, soy sauce and kecap manis. Stir fry.

Cut omelette into strips. Add omelette strips to the mixture in the wok. Mix well. Remove from heat and serve hot.

Tapioca Pudding

Tapioca pudding is one dessert you can serve at a Chinese themed event.聽It’s actually called by many names. I think some call it Tapioca Pearls With Coconut Milk, and the most interesting name (which I think is how most Chinese folks call it), the Frog Egg Dessert.
A guest in one of our dinners before was this guy from Taiwan. Yup, he speaks and reads Chinese, but he also knows English. Anyway, when I served this tapioca dessert at that dinner, I asked him (for confirmation), “Is this a Chinese dessert?” He said, “Yes, it is” and commented further that they call it as Frog Egg Dessert.
Unfortunately, one of our female guests didn’t quite get what he had said, and she thought that the dessert was made of real eggs of real frogs….and refused to have any!聽 Oh dear, we had a good laugh at that, and so we had to help her understand that it’s just a name, because its appearance closely resemble frogs’ eggs, but that those round little things are actually tapioca pearls. She was quite relieved, and finally agreed to have some. 馃檪
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聽And so, here’s the basic recipe for this delicious dish:
TAPIOCA PUDDING
2/3 cup of small uncooked tapioca pearls
Water
1 cup whole milk
1 cup coconut milk
1 cup sugar
Note: Start preparing this recipe hours before you need it. You can chill it in the fridge while waiting for your guests.
In a pan, heat about 3 cups of water. Dissolve sugar in it before bringing it to a boil. As soon as it boils, lower the heat and add in the whole milk. Mix well.
Remove from the heat and stir in the coconut milk. (Do not boil the coconut milk, as it would turn the mixture rather oily). Let the mixture cool in room temperature, then place in the fridge to chill.
Meanwhile (or about a couple of hours later), soak the tapioca pearls in water for at least 30 minutes. The tapioca pearls will be absorbing the water and expand and turn into soft, bright white pearls. Drain.聽 Place in a pot with some water and bring to a boil. Remember to constantly stir the tapioca pearls in the water, so they cook more evenly and so they don’t stick together in huge masses.
When the tapioca pearls have all turned clear, remove from heat.聽 Drain and add the tapioca pearls into the coconut milk mixture. You may continue to chill them in the fridge, or you can serve them right away in smaller bowls or cups, with a bit of sliced fruits on top.

Basic Polvor贸n Recipe

Polvoron 1

Polvor贸n is a Spanish shortbread made mainly from flour, sugar, milk, and nuts. Lard or butter is used to help hold the powder mixture together. It may be baked or chilled. The name of this treat came from the Spanish word polvo, which means powder.

Because the flour is first toasted before it is mixed with the rest of the ingredients, the entire crumbly powder mixture is a perfect beach sand look-alike. 聽If you have little buckets of various sizes, using Option 1 below (chilled, not baked), you can create a “sandcastle”, a splendid feature at your next beach or mermaid themed party. 聽You can also use a round or oblong cookie cutter or molder to mold them into little cookies, then wrap each with coloured tissue paper or cello.

Polvoron 3

Basic Polvor贸n Recipe

Ingredients:
4 cups plain flour
2 cups powdered milk
1 1/2 cups raw sugar
1 1/8 cups softened butter

Toast flour on a pan over medium heat, stirring often to make sure it doesn’t get burnt, until the colour of the flour turns into light brown. Let it cool before transferring into a mixing bowl. Add powdered milk and sugar and mix well, using a wire whisk.

Add butter and, using your clean hands, combine the mixture thoroughly. Let cool for about 10 minutes, so the butter solidifies a bit.

Option 1:

To mold and wrap polvor贸n, have several pieces of tissue paper or cello ready, cut into 6″ x 6″ squares. On a square, place your cookie cutter in the very center. Spoon the mixture into the cookie cutter, then push the mixture in with your fingers or back of the spoon to compact it. Add more powder mixture into the cookie cutter until it reaches your desired thickness when compacted. The polvor贸n should be compacted enough so it doesn’t collapse when you carefully remove the cookie cutter. After removing the cookie cutter, carefully wrap the polvor贸n by securing the ends. Chill before serving.聽(This option works best for a beach sand-imitation dish at your beach themed party.)

Polvoron 2

Option 2:

Use the same technique in compacting them into round or oblong pieces using the cookie cutter or mold, but instead of wrapping each individually, place them on baking sheets (lined with paper) and bake them at聽180潞C/350潞F for approximately 12-15 minutes. Allow to cool before serving. (Sprinkle icing sugar on top and this option is perfect for serving them at Christmas.)

Mermaid Jello Salad

This recipe has been adapted from an old sweetened fruit salad recipe. While the original recipe required slices of various types of fruits, this recipe omitted that and, instead, used only gelatin cubes in colours associated with the mermaid party theme. As well as shredded young coconut, you may also add cooked tapioca pearls (the larger sized ones, almost similar in size to the gelatin cubes) to this sweet salad to balance its sweetness, and for that additional “mermaid” appeal.

Mermaid Jello

Ingredients:
1 packet green gelatin powder (any flavour)
1 packet blue gelatin powder (any flavour)
1 packet purple gelatin powder (any flavour)
Boiling water
Cold water
Thick cream
Condensed milk
Shredded young coconut (optional)

In separate bowls, prepare the gelatin (separately, by colour) according to packet instructions, using the boiling water, then cold water. (For firmer gelatin, slightly reduce the amount of water to be added to each bowl of gelatin powder.) Chill gelatin until completely set.

Slice gelatin into small cubes. Place all the gelatin cubes in a large bowl. Add cream and shredded young coconut (optional). Add condensed milk, until desired sweetness is achieved. Mix well. Scoop into small bowls to serve.

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Love the mermaid themed label card used in the photo? Get it HERE.

Bantha Milk Pudding

This recipe was derived from my Milk Chocolate Panna Cotta recipe聽but tweaked especially for the Star Wars themed party that we had. I didn’t聽make the chocolate layer because of time constraints, but you are welcome to include it if you want. Here is how I did my Bantha Milk Pudding dish for hubby’s Star Wars themed party:

starwars07

Ingredients:

1/2 cup cold water
2聽packs unflavoured gelatin
1聽can condensed milk
2聽cups cream
Few drops of blue food coloring
Chocolate syrup (optional)
2 Oreo biscuits (optional)

Melt gelatin in cold water.聽 Set aside.聽 Mix cream and condensed milk in a saucepan and cook over low heat until hot.聽 Add the melted gelatin and stir until well blended (approximately 10 minutes).聽 Remove from the stove and continue stirring to cool down the mixture. 聽Gradually add a few drops of food coloring until desired color is achieved. Stir well until color is evenly distributed.

Transfer the mixture into a mold. 聽Refrigerate for at least 3 hours.

To serve, turn the pudding聽upside down on a serving platter. Drizzle chocolate syrup on top and position the Oreo biscuits on the top center.

Yummy Recipes for Easter

With Easter just around the corner, it’s time to finalize all the plans, whether you’re planning a family get-together at home, or going to your friends’ home for a big luncheon. 聽Naturally, we’d love to bring an Easter-y dish to these events, so here are some ideas for you, in case you need them:

baked salmon fillets
Baked Salmon Fillets Dijon

The Dijon-styled mustard makes this Baked Salmon Fillets special. The bread crumbs and butter toppings give a perfect palatable crunch in every bite.

creamy spring peas
Creamy Spring Peas with Pancetta

If you don鈥檛 want to break your diet, have some Creamy Spring Peas with Pancetta on your Easter table. It鈥檚 a totally guilt-free meal!

deviled egg

Deviled Eggs

Who would not want a tasty Deviled Egg on holidays? This recipe has deeper meaning when prepared during Easter because of its egg ingredient. The Deviled Egg recipe is ideal on big gatherings, such as Easter.

edible easter egg tart
Edible Easter Egg Tart

Make your Easter a tutti-fruity holiday with this Edible Easter Egg Tart. With cream cheese and sugar cookies, this egg-shaped Easter Egg Tart will be an excellent dessert for your loved ones.

egg salad
Delicious Egg Salad for Sandwiches

This Delicious Egg Salad Sandwich is ideal for moms who want a yummy snack and want it quick. With 35 minutes of your time, this Easter snack will be ready to be served.


glazed easter ham
Tangerine-Glazed Easter Ham with Baby Carrots

This large Easter ham can make a promising dinner with the use of tangerine juice and freshly peeled carrots. One can savour its goodness in every chunk!


hotcrossbuns
Hot Cross Buns

Make your Easter delightful with these fluffy hot buns on your table!

meringue wreath
Meringue Wreath

Create happy Easter moments in your home with this fruity Meringue Wreath!


mouse macaroni cheese
Mouse鈥檚 Macaroni and Cheese

If you鈥檙e a cheese lover, then this Mouse鈥檚 Macaroni and Cheese recipe will best suit your taste. It鈥檚 an easy-to-prepare meal for the whole family.

pull apart easter blossom
Blossom Bread

Twisted into a beautiful floral shape, this Easter Blossom bread is perfect for someone who loves a rich, tasty dough stuffed with sweet jam.

saddle lamg
Saddle of Lamb

Using rosemary sprigs, lemon zest, butter, and leaf parsley, this Saddle of Lamb recipe will surely be a star during your Easter dinner.

scalloped potatoes
Scalloped Potatoes

The Scalloped Potatoes recipe is simple and easy to make. With 50 minutes of your time, you can already have a delectable side dish ready to serve.

twice backed taters

Caramelized Onion Twice-Baked Potatoes

Bring a unique twist on your potatoes during Easter by making this Caramelized Onion Twice-Baked Potatoes. It鈥檚 an ideal side dish to be paired with your roasted lamb meat.

Harry Potter’s Golden Snitches Recipe

To produce golden snitches in food form for hubby’s Harry Potter party, I didn’t want to do what others have done, which was to create round cakes (cake pops) and cover the snitches with artificially coloured icing to make them look like snitches. Besides, I had too much on my plate then to bother intricately decorating each cake pop. I just wanted something that was relatively easy to make.

Then I recalled a homemade sweet called Yema. I knew a few people whose mums used to make these sweets and get them to sell these to other kids at school. The brightness or dullness of this dish’s natural yellow colour depends on the ingredients you use and their proportions. Some can be quite pale, while others darker and almost brownish. In addition, you can also coat the yema balls with raw sugar or glaze them with caramelized sugar (which is a bit more tricky).

For the duration of hubby’s Harry Potter party, I called them not yema, but Golden Snitches.聽 Here’s the recipe I used:

Ingredients:

10 egg yolks
1 can of sweetened condensed milk
1/2 teaspoon lemon juice, or zest
Raw sugar for coating

Procedure:

In a non-stick pan, combine egg yolks, condensed milk and lemon until well blended.聽 Place pan on stove, over low heat, and stir constantly until thick enough to be formed into small balls.聽 It is important to keep on stirring and scraping the sides and bottom of the pan while cooking to avoid burning parts of it.

Remove from heat and let the mixture cool.聽 When cool enough to handle, shape them into small balls, about an inch in diameter, which seems to be just a good size for a snitch.聽 Roll each ball in raw sugar.

Arrange in a serving tray with enough spaces in between the snitches so they don’t look too crowded when you add the wings.

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聽I made the wings days in advance so they’re ready to add to the golden snitches on the day of the party. I used toothpicks, aluminum foil and double-sided tape to make them, while seated on the couch, also watching an action movie with the hubby. 馃檪

Milk Chocolate Panna Cotta Recipe

Near the end of my senior year in high school, a good friend of mine invited me to her birthday party. Actually, she invited probably half of the whole class, which was probably around 25 kids or so. At her party, I came across this super delicious milk and chocolate dessert. For me at that time, it was just about the most delicious dessert I’ve ever tasted. Right there and then, I asked her for the recipe of the dessert, which was prepared by either a family member or a friend of hers. The next week, she gave it to me.

Unfortunately, at 16, I was really more of the eating type and not the cooking type of a person. So even though I was honestly very impressed with the dessert and genuinely wanted a copy of the recipe, also like a real non-cooker, I kept the recipe but never tried making it. An embarrassing admission, I know.

Recently, while being best friends with Mr. Google, I came across an image of that very dessert. Now that I and my husband share an almost similar passion for cooking, I just have to make this dish. I’m glad I did. It turned out to be quite a success and tasted just as amazing as that dessert at my friend’s birthday party. A few friends of mine felt a bit bad that I did not invite them over to have some.

After tweaking the recipe enough to make it mine without deviating too much from the flavour, I’m sharing it with you so you too might enjoy it. My high school friend had called it by an odd name which, nowadays, might be misunderstood as offensive.聽 For that reason, I’ll go with the basics and call this dish Milk Chocolate Panna Cotta.

MILK CHOCOLATE PANNA COTTA

Ingredients:
(Chocolate Layer)
2 packs unflavoured gelatin
1 cup cold water
1/2 cup unsweetened cocoa powder
1 cup hot water
1 can evaporated milk
1 cup raw sugar
聽(White Milk Layer)
1 cup cold water
2 packs unflavoured gelatin
1 can condensed milk
2 1/2 cups cream

In a small bowl, melt 2 packs of gelatin in half cup of cold water. Set aside. In a separate bowl, mix cocoa powder and 1/2 cup hot water thoroughly. Set aside. Heat evaporated milk in a saucepan on low heat and stir in sugar until well dissolved. Blend in the melted cocoa.聽 Add the gelatin mixture and stir well until dissolved.聽 Let this mixture cool by stirring continuously, before transferring to a deep tray. Refrigerate for at least two hours to make sure it has completely set.

Prepare the white milk layer while the chocolate layer sets in the fridge.聽 To make the white milk layer, melt 2 packs of gelatin in half cup cold water.聽 Set aside.聽 Mix cream and condensed milk in a saucepan and cook over low heat until hot.聽 Add the melted gelatin and stir until well blended (approx. 10 minutes).聽 Remove from the stove and continue stirring to cool down the mixture.聽 (It is very important that this mixture has completely cooled down before adding it to the chocolate layer, or else you’ll run the risk of melting and destroying the chocolate layer.)

Take the tray of chocolate layer out of the fridge.聽 Using a ladle or a cup, gradually and carefully transfer the white milk mixture over the solid chocolate layer on the tray.聽 Refrigerate for at least 3 hours.

To serve, turn the panna cotta upside down on a serving platter. If you like, you can also drizzle chocolate syrup and sprinkle chocolate shavings on top.

Update:

Instead of chocolate shavings, you can also garnish with strawberry slices, just like these two that I made for a friend’s baby shower party.

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Chocolate Cupcakes Recipe

Ingredients:聽聽
1 cup self raising flour
1/2 cup plain flour
1 cup raw sugar
8 teaspoons cocoa
1/2 teaspoon bicarb soda
A pinch of salt
65g unsalted butter (softened)
1 cup milk
1 teaspoon vanilla extract

Procedure:

Preheat oven to 180 degree Celsius. Line a muffin tray with cupcake liners/papers.

Combine flours, sugar, cocoa, bicarb soda and salt in a large bowl and mix very well. Add butter, milk and vanilla, and mix thoroughly with a wooden spoon.

Spoon mixture into the lined cupcake tray, dividing the mixture evenly.聽 Bake for approximately 20-25 minutes, or until a toothpick inserted in the cake comes out clean.聽 Let cool on a wire rack, before adding your favourite icing or other decors.

Bamboo Shoots and Prawns In Coconut Milk

This dish is one of our favourites. It’s quite easy and quick to prepare, and it’s mostly veggies in it…except for the prawns. This is a lovely soup to pair with hot Jasmine rice on a winter evening, but really, you can enjoy this dish at anytime of the year.

Ingredients:聽
1 small brown onion, chopped
1 small can (125g) corn kernels
1 small can (165mL) premium coconut milk
6 pcs okras, sliced to 1-inch lengths
1 can (225g) bamboo shoot slices
12 – 18 pcs prawns
Sliced crabs (or 1 tsp red crab paste)
Jute leaves (cos lettuce may also be used as substitute)
3 cups water
Salt, sugar and pepper to taste
Cayenne pepper, ground (optional)

Procedure:

In a saucepan, boil prawns and crabs in water with onions until they’re red.聽 Add bamboo shoots and corn. Boil for 2 minutes. Add okras.聽 Stir in coconut milk and cook for about 3 minutes or until the soup is slimy from the okra. Add jute leaves and season. Simmer for one minute.聽 Serve hot with rice.