in my studio | category

Jun
07
2014

satay sauce | peanut sauce

My sister has been asking for satay the past few weeks, and it just never happened. So this week, she firmly said “I’m making satay!” and I told her I’d make the peanut sauce to complement her satay. I’ve never made peanut sauce (kuah kacang) ever, but I was excited to give it a go. Although I’m not a huge satay fan, I do love my satay sauce and we usually eat it with nasi impit (rice cubes). You know how westerners love their dipping sauce? Well, I smother my rice cubes in this peanut dipping sauce. So, I was up at 1am (dont ask why!) cooking this. And I’m glad it turned out delicious!

*excuse the dark poor quality pic, it was taken at night*

I went on google and typed ‘kuah kacang’ and clicked the first link I saw. I’m glad it had really good photos (because we eat with our eyes right?) so I used this recipe.

RECIPE FOR SATAY SAUCE/PEANUT SAUCE/KUAH KACANG

Adapted from this recipe

with slight adjustments
Makes: a big wok!
Prep & cook time: 1.5 hours

To blend:
4 candlenuts
1 tsp fennel powder
1 tsp coriander powder
20gm dried prawns (about big handful)
5 small red onions
3 cloves garlic
20 dried chilli
2 lemongrass (bruised)
1/2inch dried shrimp paste (belacan)

Ingredients:
600gram peanuts (roast first in a wok)
1.5 cup palm sugar
1/2 cup oil
2 tsp tamarind paste
Salt to taste
2-3 cups Water

Method

1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes. Then remove half of the nuts and put it together in the blender with the blended ingredients. Blend all the ingredients.

2. Using a food processor, process the remaining half peanuts. The consistency you’re looking for is not smooth like a paste, but more texturally lumpy. Just make sure all the peanuts have been processed thoroughly & there are not huge bits.

3. Heat up wok again with oil . Add in the blended ingredients and cook until the oil separates. This should take 15-20mins.

4. Add the processed nuts and 2-3 cups water. Add the lemongrass. Simmer on low for an hour, the add in palm sugar and salt. Simmer for another 20minutes. Make sure to keep stirring so it doesn’t burn.

5. Once 1.5 hours is reached, you’ll notice the sauce thickening up and has darkened in colour. The oil should also separate and you’ll know its ready. Serve with satay and/or rice cubes (nasi impit)

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Category: asian, halal, in my kitchen

May
05
2014

pumpkin soup

Its been very cold lately in Melbourne and its not even winter yet! Particularly in the past week, it has been raining everyday so my husband has been asking for winter comfort food-pumpkin soup! He absolutely loves pumpkin and especially that we’ve grown our own pumpkin this season, he was very excited almost like a little kid receiving a present, lol!

This is a very simple and easy recipe, but according to my husband, superbly tasty!

RECIPE FOR PUMPKIN SOUP

Ingredients

2 cloves garlic
1 tbsp butter
400g pumpkin, peeled roughly cut into cubes
1/2 tsp cummin
1/2 cup thickened cream
2 cups stock (or I use a homemade chicken stock paste and use 2tsp)
2 cups water (add more water if you’re using a stock paste)
salt and pepper to taste

Method

1.Heat butter and saute garlic.
2. Add the pumpkin pieces, cummin, stock and water.
3. Cover with a lid and bring it to a boil. Then let simmer for 20minutes.
4. Using a handheld stick blender, blend all the ingredients thoroughly in the pot. If you’re using a blender, wait a couple of hours until all the ingredients have cooled down before putting it in your blender.
5. Once blended, add salt, pepper and thickened cream and let simmer again for 15 to 20 minutes. Serve hot with some bread on the side!

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Category: halal, in my kitchen, soups, vegetarian

Apr
27
2014

raspberry, almond and white chocolate tea cake

In our family, we love berries. My girls can eat a whole punnet of berries in 1 sitting.

A few weeks ago we made a blueberry lemon butter cake, so this weekend, my eldest and I made this lovely rustic raspberry, almond and white chocolate tea cake.

All the ingredients needed to make this cake.

RECIPE FOR RASPBERRY, ALMOND AND WHITE CHOCOLATE TEA CAKE
Adapted from this recipe
Slices: 12 (20cm springfoam pan)
Bake time: 50 mins

Ingredients
150g (5.3oz) softened, unsalted butter
2/3 cup (150g/5.3oz) caster sugar
2 eggs
50ml milk
1 cup (150g/5.3oz) self-raising flour, sifted
150g (5.3oz) almond meal, sifted
3/4cup (135g/4.75oz) white chocolate chips
150g fresh or frozen raspberries
2/3 cup (50g/1.8oz) flaked almonds
icing sugar, to dust

Method

1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm springfoam pan.
2. Beat the butter and caster sugar until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk, then beat to combine.
5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
6. Spoon into the pan, and smooth flat.
7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
9. Sprinkle generously with a layer of flaked almonds and dust with icing sugar.

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Category: cake, chocolate, desserts, halal, in my kitchen

Apr
17
2014

creamy garlic butter prawns

When you have 3 small kids, making dinner can be quite tough when you have 1 clingy baby, 1 throwing tantrum toddler and 1 demanding little girl. Some days, I just want to get dinner over and done with, so this is a perfect meal to make in just under 15 minutes. Although it looks simple, its packed full of flavour! If I find I have a bit extra time, I’ll make some steam veges on the side, or whip up a quick soup to go with it.

RECIPE FOR CREAMY GARLIC BUTTER PRAWNS

Servings: 2
Cook time: 10-15mins

Ingredients
2-3 clove garlic, crushed
1 – 2 tbsp butter
20 prawns, deveined (about 200g)
1 cup thickened cream (or less)
1 tbsp cornflour
2 tsp stock paste (if you’re using a liquid stock, you might need more cornflour to thicken it up)
Salt & pepper to taste

Method
1. Saute butter and garlic for a few minutes then add the cream and stock, cover and bring to a boil.
2. In a small bowl, mix 1 tbsp cornflour with 1 tbsp water then gradually add it to the cream mixture.
3. Add prawns in a single layer and cook for a minute on each side. Stir until sauce thickens.
3. Finally, serve hot with some white rice*

*Making rice will also take approx 15 minutes, so make the rice first before making your creamy garlic butter prawns. Your rice will be ready just in time when you finish cooking the prawns :)

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Category: halal, in my kitchen, seafood

Apr
02
2014

malay chicken curry

I love curries. Especially Malaysian curries. There are so many curry variations out there but the ones I love most is this malay curry and mamak curry. Mamak curry is basically Indian curry but the difference is that mamak’s version is darker and spicier whereas malay curry is a lot more creamier and sort of yellowish in colour.

Malay curry goes really well with pulut kunyit (yellow sticky rice) but I didn’t have time to make it, so we just had white rice instead, with some prawn cracker and steamed pumpkins on the side. This recipe was kind of put together instinctively, so hopefully I can do justice with measurements because it tastes absolutely delicious. Its great for those who dont like their curries too spicy and want a creamier texture.

RECIPE FOR MALAY CHICKEN CURRY

Servings: 2
Cook time: 45mins

Ingredients
1/2 small onion, diced
1 tbsp Babas curry powder
300grams thigh/maryland pieces (use boneless if you wish)
1 clove
1 star anise
1/2 cinnamon stick
1 potato, quartered
2 tsp chicken stock paste/cube ( I use homemade asian stock paste)
½ cup coconut cream
1/2 cup water (more or less)
Salt to taste (be careful with salt if you’re already using stock)

Method
1. Heat oil and saute onions in a small to medium size pot. Add the spices and fry until fragrant for a couple of minutes.
2. Add the curry powder and chicken and cook until chicken is just cooked.
3. Add water, stock and potatoes. Cover and cook on medium heat for 15-20 mins.
3. Pour in coconut milk and season with salt. Simmer for 10 minutes.
4. Finally, serve with rice or pratha (roti/bread).