Kad-hi Rice

Kad-hi

Ingredients :

For 'pakora-kadhi'
Please check out the Pakoras post for the recipe in detail.
Add finely chopped onions to the plain batter and prepare the pakoras.

For 'aloo-kadhi'
3-4 boiled potatoes cut into 1.5cm wide cubes.

For 'paapad-kadhi'
5-6 pappadums folded into quarters
*I use peppered Lijjat papad from the Indian store*
You can use them raw or heat them on flame and fold into quarters.

For the kadhi gravy --
1 large cup Yogurt
1/4 cup Besan (Gram flour)
2 teaspoons of turmeric powder *haldi*
1 teaspoon of mustard seeds *rai*
1/2 teaspoon of fennel seeds *saunf* (optional!)
1/2 teaspoon of asafoetida powder *heeng*
Chilli flakes (optional or how hot u'd like)
a few curry leaves
few tablespoons of oil
Salt to taste

Method :
1. Mix the yogurt and gram flour in a large bowl. Add salt, turmeric powder and some chilli flakes. Beat it well to make sure there aren't any lumps. Can add upto 1/2 cup water to keep it fairly liquidy! *whatever that it! :D*
2. Heat oil in a large pan and add asafoetida powder, mustard seeds, curry leaves and turmeric powder and chilli flakes and heat till it splutters.
3. Only for 'aloo-kadhi' - add the boiled potato cubes and cook for 2 minutes.
4. Add the yogurt mix to the pan and heat for 10-15 minutes.
5. For 'pakora-kadhi' add the pakoras and for 'paapad-kadhi' add the paapad, to the boiling yogurt mix and cook for another 5 minutes.

Luncheon Bun

Luncheon Bun

Ingredients :
195g bread flour
3g instant yeast
100g warm water
18g egg (leave remaining for egg wash)
15g sugar
2g salt
15g butter
9 pieces of luncheon meat
a few slices of ready-to-eat nori

Method :
1. Combine all ingredients (except butter) to form a dough.
2. Transfer to working top and knead until dough is smooth.
3. Add butter and continue kneading until membrane stage.
4. Roll dough into ball and leave, covered, in a greased bowl for proofing (about 45 mins) to double its size.
5. When proofing is done, divide dough into 9 portions. Roll into balls and leave, covered, for 10 mins.
6. Knead each ball into teardrop shape. Roll out dough thinly.
7. Place a luncheon meat at the wider end. Roll up the dough with closing edge facing downwards.
8. Place dough on lined baking tray, covered, for second proofing.
9. When dough has risen to twice its original size, brush surface gently with egg wash.
10. Stick on nori as decoration. Bake in preheated oven at 180°C for 14-18 mins (my oven requires 25 mins).

Chocolate Chips Cookies

Chocolate Chips Cookies
Ingredients :

125g soft butter
75g caster sugar
60 ml brown sugar
1 egg
a few drops of vanila essence
150g plain flour
45g cornflour
½ tsp bicarbonate of soda
pinch of salt
60g chopped nuts (walnuts, pecan, macadamia)
125g chocolate chips

Method :

1. Cream butter with both sugars. Beat egg with vanilla and add to butter mixture. Mix well.

2. Sift flour, cornflour, bicarbonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in nuts and chocolate chips.

3. Shape dough into a ball, pinch off pieces and roll into balls, flouring your palms occasionally if necessary. Place on oiled baking trays leaving room for spreading, and flatten lightly with a fork. Bake at 180ºC (350ºF) for 20-25* minutes. Carefully remove to wire rack to cool.

Beef Brisket in Chu Cou Sauce

Beef brisket in chu hou sauce
Ingredient :

1 kg beef brisket
600g turnip
3 tbsp chu hou sauce
3 slices ginger
3 sprigs spring onion, finely chop
2 clove garlic, minced
2 clove shallot, sliced
1.5 tbsp shaoxing wine
2 tbsp olive oil

Seasoning 1
10 cups water
38g rock sugar

Seasoning 2
½ tsp salt
½ tsp sugar
1.5 tsp soy sauce
1.5 tsp dark soy sauce
1.5 tsp oyster sauce
Sesame oil
Ground white pepper
4 cups the liquid from simmering beef brisket

Thickening sauce (mix well)
1 tbsp water
1 tsp caltrop starch

Method :
1. wash the beef brisket (don't have to cut)
2. Heat the olive oil, ginger and shallot in a deep pan, until fragrant, sizzle wine
3. Add the beef brisket and seasoning 1, simmer for 30 minutes in low heat
4. Turn off the fire for 15 minutes (don't open the lid)
5. Turn on the fire for another 30 minutes and turn off the fire for another 15 minutes
6. leave to cool, cut into pieces and reserves the sauce
7. cut turnip into wedges, stir fry until fragrant
8. heat wok and add oil, stir chu hou sauce, garlic, ginger and spring onion.
9. add beef brisket and sizzle wine.
10. add turnip and seasoning 2
11. cover and simmer for 20-30 minutes
12. Thicken with caltrop starch solution
13. Sprinkle with some spring onion and serve

Spring Roll

Spring Roll
Ingredient :
12 sheets spring roll wrappers
200 g pork mince
1 medium carrot
2 pieces celery
2 dried black mushroom
1 egg, beated

Seasoning 1
½ tsp sugar
1 tbsp soy sauce
1 tsp caltrop starch
1 tsp oil

Seasoning 2
2 tbsp water
2/3 tsp salt
2/3 tsp sugar
2 tbsp oyster sauce
Ground white pepper
Sesame oil

Method :
1. marinade pork mince with seasoning 1

2. soak dried black mushroom until soft, sliced

3. wash carrot, celery and shred separately

4. heat wok and add oil, stir fry pork, dried mushroom, carrot and celery

5. until cooked, add seasoning 2 and stir fry to make the fillings

6. remove and leave to cool

7. Divide filling into 12 equal portions

8. wrap in spring roll wrappers and seal with egg.

9. deep fry until done

10. serve with Worcestershire sauce

Deep Fried Chicken Drumstick

Deep fried Chicken Drumstick

Ingredients :

6 Chicken Drumstick
3 tbsp Soy sauce
2 tbsp Spiced salt
2 tbsp Dark soy sauce

Methods :
1.Marinade chicken drumstick with soy sauce, spiced salt and dark soy sauce for at least half an hour.

2. Preheat deep fryer to 180 degree

3.Deep fry chicken drumstick for 10-15 minutes

Carrot Cake

Carrot cake

Ingredients:
1 heaped cup AP flour
1 tsp baking powder
1 tsp baking soda
4 tbsp soft butter (I used 2 tbsp ghee and 2 tbsp butter)
1-1/2 cups grated carrots
1/2 cup caster sugar
3/4 cup yogurt
1/4 cup chopped nuts - I used pistachios and pecans
1/4 cup sultanas
1 tsp fresh grated ginger
1/4 tsp nutmeg
a large pinch of cardamom powder

Methods :

1. Grease a 6" square pan. Preheat the oven to 180C(350F).
2. Sift together the flour, baking powder and baking soda in a big bowl.
3. Add the ghee/butter

yogurt

and sugar

and mix. The batter will be quite thick at this point.

4. Add the grated carrots, ginger, spices, nuts and sultanas.

5. Mix well. The moisture from the carrots should make the batter a little loose, but if it seems still too thick, add a little more yogurt and mix again.

6. Scrape the batter into the prepared pan and smooth the top with a wet spatula or with your hand.

7. Bake at 180C for 40 minutes or till the cake tests done. Let the cake remain in the pan for 10 minutes.

8. Loosen the cake from the sides of the pan, if required, and turn out onto a wire rack to cool.

9. Cut into squares or rectangles when cool. Store in an airtight tin.