Cucumber and Tomato Salad

Basic Ingredients

1 cucumber cubed (I use Japanese cucumber)

1 tomato cubed (choose firm)

2/3 red onion sliced

herbs (parsley, mint, basil etc.)

black pepper

salt

olive oil

1/2 lime or lemon juice

variety

cheddar or feta cheese

pineapple cubed

cayenne pepper

cumin powder

baked pepper chopped

Directions

• mix all ingredients together
• serve immediately or chilled

Foodnote: One of my go to salad when I need to increase my healthy food intake. Super easy to make. Love to add the pineapple to add sweetness and the cheddar cheese for more heartier taste.

Apam Kampung Kukus Part 2

Ingredients

400g all purpose flour

30g sugar

80g gula melaka

460ml water

4g instant yeast + 4 tbsp water

1 egg (whisked)

Directions

• mix together 2 type of sugar and water and whisk till all dissolved
• add in the yeast mixture
• add all ingredients including whisked egg into flour
• whisk to smooth batter
• cover the bowl and rest for 1 1/2 hour till bubbly
• evenly oil the cake mould and pre-heat in steamer
• pour bubbly mixture into the mould and steam for 30min
• cool down the cake before cutting and consuming

Foodnote: It is one of those days that I randomly feel like making a steam apam using another simple recipe that include an egg. Surprisingly it turns out nice and not sweet at all. I like this recipe too. I can eat it with brown/red sugar. Yummy and happy that I try this out.

Easiest Baguette

Ingredients

950g bread flour

16g salt

2g yeast

730ml water

Half amount with sourdough (KIV for future experimentation)

455g bread flour

8g salt

40g sourdough starter

345g water

diastatic malt

Directions

• mix all ingredients together till well combined
• cover the bowl and leave it for 8-10 hours (can keep in the oven)
• generously flour working surface (to avoid sticking) and transfer dough
• divide into 4 equal parts
• take each piece and stretch it gently into baguette shape
• place in baking tray with parchment paper or baguette tray
• bake in a pre-heated oven 250°C for approx 25min till golden brown

Foodnote: Saw this recipe so obviously must try. Most of the baguette recipe I tried is a bit tedious or have long list of ingredients. I am constantly searching for the most basic recipe out there. 

I tried with half of the recipe. Mixed the ingredients at 9pm at night and bake it at 7am the next day. I thought it wouldn't yield so much dough and use my 2.35 litre pyrex bowl with cover. Around 3am woke up and discovered that the cover pops and there's a bit of overflow. Quickly replace with a wok cover instead hehe.

475g prima bread flour

8g salt

1g instant SAF yeast

365g bottled filter water

Used the non-stick baguette tray and after shaping (which is basically just lightly stretching it into longish shape) sprayed the surface generously with water before popping it into the oven. Baked the bread at 240°C for 25min. Smell good while baking in the oven. Amazing that the crinkle dough puffed up into smooth crispy baguette yippee!!!

Going to try using sourdough and also add diastatic malt to make the crumbs softer. Find this a bit chewy but nice & crispy when toasted. 

Easy Foccacia (Same Day Bake)

Ingredients

500g bread flour

4-5g instant yeast

400g warm water

2 tbsp extra virgin olive oil

2 tsp salt

1 tsp honey

Directions

• in a large bowl mix flour with instant yeast
• add in water and mix
• add in the rest of the ingredients and mix well
• cover the bowl and rest the sticky dough for 30min
• fold dough using spatula and rest for another 1hour
• wet hand and fold nsew followed by coil fold
• add generous amount of olive oil on baking tray to cover all surface
• transfer dough, cover the dough in oil and rest for another 30-45min
• meantime, prepare toppings if any (I'm using paprika powder, tomatoes and mild cheese)
• pre-heat oven to 240°C lowest rack with fan
• use finger to poke the dough and spread it out
• add toppings (eg. paprika, garlic powder, herbs etc), sprinkle salt and more olive oil
• bake 15min
• cool on cooling rack

Foodnote: So after making my sourdough foccacia, decided to try this easy recipe for same day bake.

Recipe is taken from here. It actually turns out good and yummy. At first I thought the bottom is a bit burnt but it was ok. Very nice when eaten hot as it will have very crispy crust. Next time I would not put it at lowest rack... lower but not that low hehe. Overall I am satisfied with this recipe and will definitely make it again. Will just lined with baking paper if I'm worried about over baking the base hehe.

Baked this again on 5 July to share with a friend when we catch up for dinner... and it is really so yummy eating it hot. Very crispy and delicious. I fold in the cheese before final 1hr resting so that the cheese can distribute in the dough. Can't stop eating so definitely will be a go to recipe for foccacia.

Apam Kampung

Ingredients

1 cup dark brown sugar

2 cups warm water (or coconut water)

3 cups wheat flour

11g instant yeast

Topping: steamed grated coconut

Directions

• mix brown sugar with water till all sugar is dissolved
• add flour and mix
• finally whisk in yeast
• rest for 1hr
• grease container and pour in the batter (don't mix)
• steam for 30-45min on medium high heat

Foodnote: I love steamed cake. Found out my eldest nephew likes apam kampung. Search youtube and come across this simple recipe and of course I must try it since I have all the ingredients on hand... except for grated coconut. Quickly got it from the supermarket and tadaaaa... made myself apam kampung. Will make this for my nephew next time yum yum... 

14 July update: Just learnt from a good friend that I can substitute the water with fresh coconut water for a more traditional tasting apam. Will be trying that next time at half the recipe first!

Open Crumb Sourdough Focacia

Ingredients

320g distilled water

100g active sourdough starter

400g bread flour

15g olive oil

8g salt

Directions

• 
  add starter to water and mix well
• add in bread flour and olive oil followed by salt
• once everything is well mixed, transfer to a well oiled container, cover and rest for 30min
• wet hand and do stretch and fold... cover the dough and rest for another 30min
• do a second stretch and fold.... cover and rest for 2-3 hours
• coil fold and leave the dough in the fridge for 14-16 hours
• lightly dust work surface
• shape like sourdough and place in baking pan
• let it rest for 3hrs
• 
  in another bowl... mix 15g of olive oil and 15g water (salamoia)
• prepare desired toppings
• pour the mixture of oil+water over the dough
• with wet fingers, make classic holes
• press and insert toppings into holes as deep as possible as it might pop back up
• topped a sprinkle of sea salt and olive oil
• bake at 230°C for 25min till golden brown

Foodnote: Recipe from here. Decided that it is time to move from sourdough bread to focaccia hehe. I still have jalapeno and cheddar cheese so decided to use these. Also added sunflower seeds for colour and crunch. Turns out soft and nice for a first home attempt. Next time will make it flatter on a tray. Good recipe and very yummeh... I ate it with nasi lemak sambal Happy Family brand bought from Sheng Siong. Very nice and so spicy!!

Lontong

Ingredients
1.5kg rice (beras cina)
fresh banana leaves
water for boiling

sturdy stick or toothpick

string (for using lontong mould)

Directions

• soak rice in water for an hour or more and drain it afterwards
• roll banana leaf in cyclindrical shape (glossy side in) at least 2 rounds when using mold and 3 rounds when doing the traditional way
• fasten one end with stick or sturdy toothpick
• fill rice about half (slightly more) of the cylinder and secure the open end with stick
• arrange lontong in a big pot and fill water to cover
• top up with boiling water regularly whenever water level recedes
• boil for up to 4 hours until lontong are firm
• let the lontong cool (standing) for about 1 hour before releasing from the mould

Foodnote
I bought stainless steel lontong mould online from an Indonesian seller. The process to make lontong using the mould is basically the same but need less banana leaves. Need to secure the edges using string (I use dried grass straw that is usually used to tie bak chang) or it might burst open (learn it the hard way in the past ~sigh). I only have 12 pieces of the stainless steel mould + 6 aluminium ones that I bought from a shop locally so I have to add some made the traditional way. The smaller the cylinder the nicer the lontong will be because of the aroma of banana leaves infused to the rice... yum yum.

From the last photo, left to right... lontong made the traditional way, in aluminium mould bought from a shop near my place and the stainless steel one.

Update 2024

This year decided to make the small lontong to gift to my maklong. Using just 8 stainless steel lontong mold. I got smarter... instead of tying the loose caps, I tighten it by sticking in toothpicks! So easy and turns out well. I use fragrant rice and the lontong came out soft. Perhaps need to add a bit more. Also I only boil for 3hrs. Will boil for 4hours next time and wash the lontong in cold water after boiling. I understand that it will keep the lontong longer. I gave my maklong 4 lontong and kept 3 pcs in the freezer. I use shrink wrap and put the lontongs in ziplock. Next time, can just steam it to eat with gado2 or kuah satay.

 

Biskut Cornflakes

Ingredients

240g butter

100g icing sugar

200g plain flour

50g corn flour

40g/1 cup cornflakes (lightly crushed)

1 tsp vanilla

2 cups cornflakes for toppings

optional: cherries

Directions

• in a large bowl, mix butter with icing sugar using spatula
• add vanilla mix followed by corn flour
• mix in plain flour
• finally add in crushed cornflakes
• keep in the fridge for 15mins
• pre-heat oven to 160°C top + bottom heat
• dough will be sticky
• scoop with spoon and drop in cornflakes topping
• round the dough and place in baking tray or paper cup
• bake in middle rack for 20min

Foodnote: For 2024 Hari Raya, feel like making ol skool cookie. So I made these! Very easy to make and so yummy! I really love this. I added chopped cherries though it is not so visible. Will use paper cups next time. 

Cekodok Pisang

Ingredients

3 ripe bananas

1/2 tbsp butter

1 tbsp sugar

1/2 tsp salt

1/4 tsp baking soda

1/2 cup flour

Directions

• in a bowl, mash bananas with sugar and butter
• add the rest of the ingredients
• fry in medium heat oil till batter floats

Foodnote: I have 3 frozen bananas and wanted to make jemput2 pisang but I don't have self-raising flour. Decided to try this instead. Ok my photography skill sucks and the cekodok is flat. Maybe need more flour and baking powder. But cekodok is always nice and I finish everything hehe.

Chicken Soup ala Shark's Fin

Ingredients

chicken meat (sliced into strips)

dried prawns

chicken cube

corn flour

baking soda

salt

sugar

pepper

dark soya sauce

fish sauce

sesame oil

white pepper

Directions

• add corn flour, baking soda, salt and a bit of water to the chicken and mix well... put aside
• in a bowl, prepare corn flour mixture mix with water (can be thick or thin)
• in a pot, add a bit of oil and dried prawn
• stir fry for a while and add water till boiling
• add in the chicken cube
• turn off the fire and slowly mix in the corn starch to desired consistency (mix from the bottom so that it won't be lumpy)
• switch on the fire on low
• now flavor it with salt, fish sauce, dark soya sauce (desired color) and do a taste test
• add oil to the chicken so that it wouldn't stick when cooking
• add the chicken bit by bit and stir
• finally add sesame oil for fragrance, sugar and white pepper
• soup is ready

Footnote: Made this before with chicken and leftover beansprout. Love it so much. Today I added more vegetables and it is so yummy! Updated the picture because the previous one doesn't look very appetizing hehe.

Thai Steamed Seabass

Ingredients

seabass

garlic

chilli padi

lime juice

coriander roots

sugar

fish sauce

kafir lime leaves

Directions

• blend above ingredients
• scoop over fish (leave some to drizzle after steaming)
• steam 10-15 min over medium heat
• garnish with coriander leaves

Foodnote: 3rd brother went fishing can gave me seabass. I cut into 2 and decided to make simple steamed fish ala thai style. I have some pink cabbage so I just leave it under the fish and that is why I got the purple soup lol. Very yummy and I just ate it without rice.

Cik Lean's Granola

Ingredients

500g rolled oats

1 cup nuts (eg. almonds, walnuts, cashews, pecans)

1/2 cup seeds (eg. pumpkin, sunflower seeds)

1/4 cup flaxseed

1/2 cup oil (eg. melted butter, olive oil, coconut oil)

1/2 cup honey or maple syrup

1/4 tsp salt

1/2 tsp cinnamon powder

1/2 cup dried fruits (eg. cranberries, blueberries, raisins, goji berries, dates)

other ingredients: 

1/2 cup coconut flakes

1/4 cup cocoa powder

1 cup chocolate chips

brown sugar, vanilla pod/essence etc.

Directions

• preheat oven to 175°C and line a baking tray with parchment paper
• mix all the dry ingredients except for dried fruits
• pour in honey and olive oil/melted butter and mix well
• spread the mixture on the baking tray
• bake for 30min, stirring every 8-10mins until golden brown and crispy
• leave in oven for 10min with heat off and door slightly open
• remove from oven add in the dried fruits and stir well
• let cool and store in airtight container

Foodnote: Felt the need to up my fiber intake and eat oats more regularly but don't really like overnight oats. So I decided to make my own granola since the store bought ones are always too sweet with preservatives. Making my own, I can adjust to any ingredients to my liking. I use coconut oil and added coconut flakes. Delicious and smells good while baking. I can topped it to greek yoghurt or milk. Yummilicious!!

15 Feb 2024: Bake 2nd batch. This time it includes pecans + coconut flakes, sunflower + pumpkin + flax seeds and cranberries. I use olive oil with balance butter and also used up my honey. I baked longer and reduce the temperature since it is still not crispy. Then I leave it in the oven to cool and dry up the ingredients before adding in the dried cranberries. This time it is crispier and nice. Will make this regularly.

Banana Cake

Ingredients
3 medium ripe bananas (mashed) (approx 200g)
3 eggs
100g brown/white sugar (I use brown)
1/2 tsp baking powder
1/4 tsp bicarbonate soda

1/2 tsp vanilla

1/4 tsp salt
150g top flour (or cake flour)
100g sunflower or vegetable oil

Directions

• pre-heat oven to 180°C
• prepare cake pan lined with parchment paper
• in a mixer, whisk eggs and brown sugar on high speed till pale ribbon stage
• add in mashed bananas, salt and vanilla and whisk in slow speed till well combined followed by the oil
• finally add in sifted flour, baking powder, baking soda mixture and whisk again
• pour batter into cake pan and tap to clear large air bubbles
• bake for about 40-45min at 180°C or till skewer or satay stick comes clean
• alternatively can bake at 160°C for 35min and 180°C for 10min till skewer comes out clean

Foodnote: This is my second attempt at making banana cake. The first time was not very successful as the cake was dry. This recipe is better and moist... comparable to Hiap Joo banana cake hehe. I think it would also be nice to add baked walnuts or pecans.

Very easy to make so definitely will be making this regularly whenever I have leftover over riped bananas.

16 Feb 2024: Bake this again since I have 4 over riped bananas. I also have leftovers pecans that I baked and chopped to add. This time I use my rectangle baking pan. Bake it a little bit longer by 10min at lower temperature. Tasted good with nuts and this recipe is super easy and never disappoint me.

Healthy and Quick Flatbread

Ingredients

300g plain flour

1/4 tsp salt

1/4 tsp ground cumin (optional)

1 tsp baking powder

4 tbsp plain yoghurt

~100ml water

Directions

• in a large bowl add flour, salt, ground cumin, baking powder and mix it up
• add yoghurt and mix 
• add water gradually and knead till smooth soft dough is formed
• let it rest for minimum 5min
• take a portion of dough and round it up... dip in flour and roll into flat dough
• topping can be added... wet the surface and sprinkle with desired topping eg. fresh herbs or chopped chillies or roasted cumin seeds etc.
• cook on a hot pan for few minute and turn to the other side
• remove from pan and brush with butter

Foodnote: Inspired after successfully making chapati a few times, I tried this flatbread. I tried to recreate the flatbread bought by my 2nd brother in Shanghai hehe. The flatbread is soft and I covered the cooked flatbread with towel just like chapati because I wanted a soft bread. It is really nice and soft. What I did is I brush it with melted butter and generously sprinkle with paprika and also garlic. It tasted a bit like the bread my brother brought back from Shanghai. Not the same but ok. I really think it is paprika instead of sezhuan chilli pepper. Kept the rest in the fridge to eat with chilli tuna or rendang or turn into healthy vegetables wrap. 

Kambing Masak Berempah

Ingredients

1kg mutton

1 green chilli 

1 red onion 

6 garlic 

1 cm ginger 

2 tomatoes 

coriander leaves 

curry leaves 

pandan leaves 

1/2 cup coconut milk 

6 dried chillies

1 tbsp coriander seeds 

1 tbsp cumin seeds 

1 tbsp fennel seeds 

1 tbsp black pepper 

~ sauteed till fragrant 

~ pound till fine 

1 tbsp mustard seed 

dry spices (4 sekawan) 

- 1 cinnamon stick 

- 3 star anise 

- 4 cloves 

- 3 cardamom 

2 tsp tumeric powder

Directions 

• heat oil then add 4 dry spices 
• add mustard seeds 
• add sliced red onion till soft 
• add pandan leaves + curry leaves 
• add pound garlic + ginger fry 1min and add in mutton and tumeric 
• add cubed tomatoes on low fire cook for 10min with lid covered 
• add spices that have been pounded fine 
• add 2 cups of water add salt to taste
• add coconut milk 
• finally add coriander leaves

Foodnote: Since I love chapati, I wanted to try to make this. Recipe from Sugu Pavithra on youtube. I followed as closed as possible. Turns out very nice and fragrant. Only thing is that my meat some are tender and some pieces are tough. But good recipe and love it.