Thursday, April 1, 2010
Potato Wedges
Ingredients
1.2kg of potatoes, unpeeled
1 Tbsp season all
½ tsp ground cumin
½ tsp ground coriander
1/3 cup olive oil
METHOD
1. Scrub potatoes well, cut each potato into 6 wedges
2. Combine wedges with spices and oil in bowl, mix well.
3. Place wedges on baking tray and bake for 30 minutes or until crisp and tender.
4. Serve hot.
Thursday, March 4, 2010
Ping Pei Delight
‘Ping Pei’ Dough
A
200g icing sugar sifted
150g cooked flour together
50g shortening
B
1cup cold water
½ tsp pandan essence
Colouring
Apple green colouring
Rose pink colouring
Filling
C
300g lentil (dhall), washed & pre-soaked overnight
4 ½ cups water
3 pieces pandan leaves, tie into a knot
D
160g sugar
¼ cup cooking oil
1tsp salt
Method
- Place ingredients A into mixing bowl, cut shortening into flour mixture. Using fingertip, rub shortening into flour until it resembles fine sand. Divide into 2 portions.
- Divide ingredients B into 2 portions. To one portion add apple green colouring and rose pink to the other portion.
- Gradually add green colouring to one portion of flour mixture. Working with clean hands, combine mixture until it forms pliant dough. Repeat process with remaining flour mixture with rose pink colouring mixture. Set aside to chill in the fridge.
- Place C in boiler for 20 minutes. Cool lentils slightly and blend it until it becomes smooth and fine in texture.
- Mix blended lentils and D in a non stick pan with low fire, keep stirring until mixture is slightly dry. Leave filling aside to cool.
- Cut green and rose pink dough into 3 portions. Making a total of 6 portions (3 green & rose pink pieces of dough). Divide cooled lentil filling into 6 portions. Roll each portion into rod shape of 16 cm length.
- Place one portion of dough over a clean plastic. Using rolling pin roll dough into 16cmx16cm square piece. Place one rod of lentil filling at the end of square dough. Roll up dough in a manner of a Swiss roll. Repeat process with remain dough and filling.
- Cut chilled delight into dainty 1cm thick pieces. Serve with coffee or tea.
Pandan:
Pandanus amaryllifolius is a tropical plant in the screw pine genus which is known commonly as pandan. It is used widely in south Asian cooking. It is a fan shaped sprays of long narrow blade like leaves and woody aerial roots. It can be found in Asian stores.
Wednesday, January 13, 2010
Indian Sweets
Orange Keseri
Ingredients
2 cups semolina
4 cups water
1 ½ cups sugar
½ cup ghee
1 medium sized orange’s zest
5 cardamoms (powdered)
50g cashew nuts
20g golden raisins
Pinch of salt
Method
Roast semolina until golden brown, set it aside, sauté cashew nuts and raisins in ghee until golden brown.
Then add in water, orange zest and juice, and also cardamoms.
Add a pinch of salt.
When the water reaches boiling point add in the sugar and stir, allow syrup to boil on full heat for 3 minutes.
Drizzle the semolina into the syrup and mix it quickly so the semolina doesn’t stick to bottom of pan. On slow fire, keep stirring until the water is evaporated.
Dish it out and serve it warm.
Consume within a day or store in refrigerator.
muffins
Fruit Muffins
Ingredients
250g flour
18 g baking powder
2 eggs
170g butter
100g sugar
170g fresh milk
100g blueberries/strawberries/raspberries or any fruit, nuts or chocolate chips
Method
Beat butter and sugar until fluffy.
Add eggs one at a time, beating it well each time to avoid curdling.
Mix flour with baking powder, and then add to butter mixture.
Add in fresh milk and fruit.
Pour mixture paper cups and bake at 275˚C for 20- 30 minutes.