Air Kathira

Basic ingredients
1 tbsp kathira gum
1 tbsp biji selasih (basil seeds or sabja tukmaria)
4pcs buah kembang semangkuk (malva nuts or umas mangu)
1 can of evaporated milk (approx 410g)
0.5 tsp rose water
enough cold water to top up a jug
ice

sugar syrup
1 cups sugar
2 cups water
2 pandan leaf

optional ingredients that I added
chopped dates
some raisins
half cup of buah kabung (attap chee)
or anything that will be a good addition lah... durian ke, cempedak ke hehe

Directions

• prepare syrup by boiling sugar, water and knotted pandan leaf till all sugar dissolved 
• leave syrup to cool and put aside
• soak kathira gum, buah kembang semangkuk and biji selasih in warm water separately overnight
• the ingredients will expand and turn glutinous... remove any shells or impurities
• add the rest of the basic ingredients (adjust milk and syrup up to taste and consistency)

Foodnote
I love air kathira and I am happy that I can make it myself. Ok I cheated a bit... I don't have rose water and don't feel like getting one bottle so I just use rose syrup. Not too much or it will taste like bandung hehe... 

It is actually quite easy to make. I used to buy the ingredients at a malay stall at the market nearby my place but the pakcik have since close his shop to retire. Lucky for me, I found the ingredients sold at Mustafa. Sheng Siong also have the kathira gum and basil seed but the kembang semangkuk... I just can't find it there. Good drink for fasting month as it is cooling and very refreshing. Must have during Ramadan.

I added the indian name because that is what's written on the packaging if you are looking for it at Mustafa.

Braised Chicken Feet

Ingredients
chicken feet (remove nails and chop into 2)
onion, garlic and ginger sliced
red chilli and cili padi sliced into 2
spices (cardamom, cloves, star anise etc.)
paprika powder
black pepper powder
tamarind water
dark soya sauce
light soya sauce
lea & perrins worcestershire saucetomato sauce
sugar
a pinch of salt
ikan bilis cube
oil for frying
ice cubes

Directions

• clean and dry chicken feet and fry until brown
• once fried immediately soak chicken feet in ice water and leave for half hour or more
• fry onion, garlic, ginger, chillis and spices till fragrant
• add paprika and black pepper
• add tamarind water together with ikan bilis cube and other sauces
• simmer until boiling
• add the chicken feet, sugar and a pinch of salt
• let simmer for about 45min or so... making sure the sauce did not dry up
• ready to be eaten or steam the next day... yummy!

Foodnote
Before anything, I would like to mention that the first time I deep fry chicken feet, the oil splatter all over my kitchen and I have to run for cover hahaha. I am using a shallow pan! Use a wok with cover. Throw the chicken feet in and quickly cover the wok. Leave until there is no more splatter sound then quickly scoop and put it into ice water... pheewww. I am just estimating everything and taste while cooking. It turns out nice and the chicken feet is so soft. I kept it in the fridge to steam and eat the next day. I guess if you don't want to risk having oil splatter all over the kitchen... you can invest in an air fryer (I am still contemplating) or just simmer the feet for longer period I guess. Hmmm are there non bulky air fryer that is cheap around?

Sambal Cili Boh

Ingredients
200g dried chilli
1 cup of shallots
some garlic
0.5 cup vegetable/olive oil

Directions

• cut and remove as much seeds from the dried chilli
• rinse and boil the chilli for about 10mins and leave to simmer for 30mins more
• leave to cool and blend together with the shallots and garlic
• cook with some oil till the chilli is fragrant for about 30mins or so
• store in small containers in the fridge/freezer

Foodnote
I prepared this in anticipation for the month of Ramadan. It will help me prep for my iftar meals so that I don't have to rush after work. I can make sambal tumis ikan bilis or fry noodles or make curry... whatever that needs cili boh. I bought the dried chilli from Mustafa. It looks so fresh and smells good. The small containers which are stainless steel and some enamel were bought from Daiso. Planning to get more so that I can prep up other things... like my favorite sambal pecel! I am so looking forward to fasting month :)

Avocado Shake

Ingredients

1 ripe avocado

2 tbsp condensed milk

0.5 cup ice water

4 ice cubes

chocolate syrup (optional)

Directions

• blend all ingredients except for chocolate syrup
• drip chocolate syrup in the glass and pour the avocado shake
• enjoy this awesome shake
• recipe is for single serving

Foodnote

I love love love avocado shake also known as jus alpukat. It is actually so easy to make and avocado is good for the skin too! Good and rich dessert on a hot couch potato day.... so yummy. Definitely will make it often during Ramadhan.

Tomato Ketchup

Ingredients

3 large tomatoes

2 tsp apple cider vinegar

0.5 tsp salt

1 tsp paprika powder

2 tsp brown sugar

1 tsp lea & perrins worcestershire sauce

Directions

• core and chop tomatoes removing all the seeds if possible
• put all ingredients in a pan and cook till boiling
• simmer for another 10-15 minutes more
• leave sauce to cool for 5-10mins and blend till smootht
• pour in airtight container or sterile bottle
• store in fridge

Foodnote

Run out of tomato sauce so decided to make my own. I have all ingredients on hand especially the paprika powder that is a gift from a dear friend all the way from US! This recipe is simple and I am very happy with the result. The consistency of the ketchup is perfect and not watery. Tasted so fresh and just enough acidity. I understand that this can last for up to 2 to 4 weeks in the fridge but I probably used it up by a week or so. Next time will definitely double the portion (I get about 200ml ketchup for this recipe)... but first I have to go to 711 to buy milk tea just so I can get another one or two of that cute little glass bottle hee hee.

Now I am looking forward to make my own homemade spicy chilli sauce. Must finish my current stock of store bought sauce first.

Tapai Ubi Kayu

Ingredients
ubi kayu (cassava) chopped and 3/4 boiled or steamed
powdered ragi (wine biscuit or yeast)
banana leaves & toothpick (optional)

Directions

• placed cool ubi kayu in container and sprinkle some powdered ragi to evenly spread on the surface (can be layered)
• cover the container and leave in a shelve or cabinet for 3 days
• after 3 days, the ubi kayu will undergo fermentation and gives off a sweet smell
• at this point, it is ready to be eaten or transferred in banana leaves and kept in the fridge

Foodnote
I am a fan of tapai and about time I made it myself. One day I am going to make apam tapai ubi... that would be fun! This tapai ubi is also good eaten with vanilla ice-cream... yes... eaten with ice cream. I had that as a dessert once during my friend's wedding and love it.

Spicy Kedondong

Ingredients
500g kedondong peeled and sliced
2 tablespoon plum powder
1 bird's eye chilli finely sliced

Directions

• combined everything together and chilled in the fridge
• ready to eat on it's own or added to salad or rice

Foodnote
Kedondong is also called ba long long in Singapore. Found this sold at Big Box for less than S$2. When I google, I discovered that there are actually lots of health benefits of this fruit. Next time I will try to blend and make juice... yummy!

Fudgy Pecan Brownies

Ingredients
140g butter at room temperature
200g melted semisweet chocolate chips
1 cup fine sugar
2 tsp vanilla extract
1 tbsp cocoa powder
2 eggs
1 tsp liquid coffee/expresso (optional)
2/3 cup plain flour
0.5 cup chopped pecan
0.5 cup of chocolate chips

Directions

• pre-heat oven to 160 celcius and prepare approx 8x8" pan lined with baking paper (spray or grease the paper with butter)
• beat sugar and butter till well combined and add in eggs, vanilla and coffee
• whisk in melted chocolate and fold in the rest of the dry ingredients but do not over mix so that brownie will be less cakey
• pour into baking pan, levelled and drop the balance chocolate chips over it
• bake for 40-45min till stick comes out clean
• cool for 5mins before transferring on cooling to cool completely

Foodnote
It is valentine's day today... so that explains the colorful love sugar confetti hehe. Even though I don't celebrate valentine's day but I am so feeling loved aaawwww...

This brownie is so nice and fudgy and so chocolatey and so decadent and so sweet and oh so sinful. Good for that time of the month when I'm craving for chocolate. Would be nice to eat warm with a scoop of vanilla chocolate... ooh yummyyyy.

My niece love it. Very easy recipe.