Sup Telur

salut,

Sup telur in Malay means egg soup. Not to say this is my favorite soup but once in a while I make this egg soup for our dinner. Really simple, quick and easy peasy soup. Simple is sometimes better when it comes to food.

These village-style egg soup only need a few basic ingredients and ready in just a few minutes.

SUP TELUR

Ingredients:

2 eggs
2cm fresh ginger, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 tablespoon light soy sauce
1-2 cup water
Salt and pepper to taste

METHOD:

- Heat little oil in a saucepan and fry garlic, ginder and shallot until fragrants.
- Add water and bring soup to boil, season with soy sauce and salt and pepper.
- Crack the eggs directly into the soup and let the egg cook for a minute or two.
- Serve and garnish with spring onion and fried shallot.

Bon appétit!

Fried Banana Fritters

Salut,

Fried banana fritters or we called it pisang goreng is a favorite tea time snack in most Asian countries. No matter where you go in the country like Thailand, Singapore or Indonesia, there are selling fried banana fritters by small hawker vendor around the street corner or in the night market.

I have two simple and easy fried banana fritters recipe to share here, one is pisang goreng, while another one we called them cekodok pisang. Both are good and some people like to eat with vanila ice-cream, top with shredded cheese and chocolate sauce and some people even eating the banana fritters with chilli sauce.

PISANG GORENG

Ingredients:

3-4 bananas
1/2 cup flour
1/2 cup rice flour
1/2 teaspoon baking powder
1 tablespoon oil
A pinch of salt
Water about 1 cup

METHOD:

- Mix all dry ingredients and slowly add water and whisk until you get a smooth batter with no lump.
- Add oil and adding more water if required. The batter should not too runny or too thick.
- Peel and slice banana and add to batter.
- Meanwhile, heat enough oil in a frying pan or wok and deep fry the coated bananas until golden brown or crispy all sides.
- Drain on paper towel and serve warm.

CEKODOK PISANG

Ingredients:

2-3 bananas
1 cup flour
1 tablespoon sugar
1/2 teaspoon bicarbonate of soda
A pinch of salt

METHOD:

- In a bowl, mashed bananas and mix with other ingredients and stir until the batter is well combined.
- If the batter too runny, add little bit more flour.
- Heat enough oil in a wok until hot and drop a spoonfuls of batter and cook until floats and golden brown all sides.
- Drain on paper towel and serve warm.

Stir Fried Green Beans

Bonjour,

Green beans or French bean is one of my all-time favorite vegetable and I love when they are still crunchy and not overcooked. When I was in Laos, I learned that people out there prefer their vegetables raw rather than cooked like green beans and cabbage. In countries like Laos and Thailand, almost every meals they served include a plate of raw vegetables and herbs on the side.

STIR FRIED GREEN BEANS

Ingredients:

200g French beans
1 carrot, sliced
2 cloves garlic, chopped
1 shallot, chopped
2-3 small chilli, optional
1 tablespoon light soy sauce
Salt, sugar and pepper to taste

METHOD:

- Heat little oil in a saucepan and fry garlic, shallot and chilli until fragrant.
- Add French beans and carrot and continue to stir fry for 1-2 minutes.
- Season with salt, sugar, pepper, soy sauce and add little bit water if necessary.
- Stir fry for another minute and dish out.

C'est pret! Bon appétit!

Hokkien Mee

Bonjour,

Hokkien mee or hokkien noodles is a thick yellow noodles which is popular not only among Chinese in Malaysia or Singapore, but for Malays and Indians as well. Made these hokkien mee few times and the noodles itself is tasty and not dry at all and it is flavorful.

HOKKIEN MEE

Ingredients:

1 small packet fresh yellow noodles (for 2 person)
8-10 fresh prawns
1 cup Chinese cabbage, sliced
1 cup Chinese green vegetables/choy sum
2 cloves garlic, chopped
1-2 tablespoon dark soy sauce or thick caramel sauce
1 tablespoon light soy sauce
2 tablespoon oyster sauce
1 cup chicken stock or water
Salt and pepper to taste
Oil

METHOD:

- Heat little vegetable oil in wok and fry garlic until fragrant.
- Add prawns and stir for 1-2 minutes.
- Add Chinese cabbage, chicken stock or water, soy sauce, light soy sauce and oyster sauce. Allow to cook for a minute.
- Add noodles and Chinese green vegetables and season with salt and pepper. Simmer until noodles are tender and the sauce starts to thicken.
- Served hot with green chilli pickles.

Voile, bon appétit!

Brownie Cookies with Peanut Butter Filling

Coucou,

I liked brownies cake but I have not tried making brownies cookie before, but this one look good. I made these cookies last night and literally just tried them because I have all the ingredients at home. The best part is peanut butter filling and I love it. It's easy and perfect simple thing to put together in a few minutes and a nice thing to have for a morning or afternoon tea break.

BROWNIE COOKIES WITH PEANUT BUTTER FILLING

Ingredients:

250g dark chocolate, chopped
40g butter
2 eggs
100g sugar
1 teaspoon vanila extract
40g flour
1/2 teaspoon baking powder

For Peanut Butter Filling
1/2 cup powder sugar
1/2 cup peanut butter
50g butter
5 tablespoon full cream milk

METHOD:

- Preheat oven 180° and prepare baking tray with baking paper.
- Place dark chocolate and butter in the saucepan over low heat and stir until all melted. Set aside.
- In a bowl, mix eggs, sugar and vanila and whisk until pale and creamy.
- Add melted chocolate, flour, baking powder and stir until everything just combined.
- Spoon tablespoonfuls of the mixture onto baking trays and bake for 8-10 minutes or until puffed and cracked.
- Allow to cool completely.
- To make the peanut butter filling, place all ingredients and stir until you get the creamy texture.
- Spread half of the cookies with peanut butter and top with remaining cookies.

Enjoy et bon week-end a tous!

Prawns in Coconut Gravy

Bonjour,

I think most people like to eat rice and prefer the meal to be served with sauce or gravy. Traditionally in Asia, coconut milk is used for cooking curries and soup as well for local dessert recipes. One of the recipe I wanna post here using coconut milk is udang masak lemak or prawns in coconut gravy. Creamy and rich with coconut milk, it's tastes good!

There is no particular rule for adding the veggies in this recipe. At this point, you can try out and add some other vegetables or fruits like pineapple, bamboo shoot or carrot.

UDANG MASAK LEMAK

Ingredients:

200g prawns
8-10 French bean/ green bean
11/2 cup coconut milk
2 cloves garlic, chopped
1 shallot, chopped
2-3 small chilli
1/2 teaspoon turmeric powder
Salt and sugar to taste

METHOD:

- Bring to boil coconut milk, garlic, shallot and chilli with medium heat.
- Add turmeric powder and green bean, cook for 2-3 minutes.
- Add the prawns and season with salt and sugar.
- Cook, stirring for 3-4 minutes or until the prawns are just cooked through.
- Turn off heat and ready to serve with white rice.

Bon appétit!

Cucumber and Carrot Pickle

Salut,

The first time I made this pickles here, it was for mon mari and our friends a few years ago. I guess this is the first time they eating cold pickles like that. I've made this pickles quite a many times now because everyone loves it!

Cucumber pickles or we called acar timun is popular as a side dishes and is a good combination to go with rice. It is simple and easy to make, delicious and healthy.

CUCUMBER AND CARROT PICKLE/ ACAR TIMUN

Ingredients:

1 cucumber, remove seeds and sliced or cut into strips
2 carrot, cut into strips
1 shallot, sliced
2 small chilli, optional
A few assam boi or chinese dried sour plum, optional
4-5 tablespoon rice vinegar
1-2 tablespoon sugar
Salt

METHOD:

- Dissolved sugar and vinegar and mix all ingredients together.
- Add more sugar or salt and make it as suitable to your taste.
- Chill for at least 30 minute before serving.

Enjoy!

Nasi Lemak

Bonsoir a tous,

The weather is not so pleasant this week, humid and rain almost every day. Grey and windy all day long, it's better if we just stay at home, cleaning up and watching movies.

Okay, forget about the weather, few days ago, I cooked nasi lemak for our lunch with friends. Nasi Lemak is one of the most popular dish in Malaysia and traditionally it's served as a breakfast meal but these meal can be eaten any time of the day. Nasi lemak is a rice cooked in coconut milk and served with sambal, fried anchovies, peanuts, boiled egg and cucumber.

I've made nasi lemak many times since I moving here few years ago. This time, I made my sambal chilli entirely vegetarian and less spicy so all my French friends can enjoy it. And to my surprise, it worked and they loved it.

The two different photos of nasi lemak that I made quite a while ago.

NASI LEMAK

Ingredients:

For coconut rice;

2 cups rice, preferably basmati rice
3 cups coconut milk
2cm ginger, sliced
Salt to taste

For sambal chilli;

2 onion, sliced
1/2 cup dry chilli, boiled or chilli paste
2 cloves garlic, sliced
2cm ginger, sliced
2 tablespoon tamarind, add 1/2 cup water to make a paste
Palm sugar or brown sugar
1/2 cup oil
Salt to taste

METHOD:

To prepare coconut rice:
- Wash and clean the rice and put it in a pot or can cook use a rice cooker as well.
- Add coconut milk, ginger and salt.
- Cover and bring to boil and then simmer for 10-15 minutes until the water has been absorbed.
- Removed from heat and loosen rice with wooden spoon.
- Cover up and allow rice to cook in its own.

To prepare sambal chilli:
- Using a blender or food processor, blend onion, chilli, garlic and ginger into paste.
- Heat oil in a saucepan and sauté blend ingredients for a few minutes.
- Add sugar and tamarind paste and allow to cook for 10-15 minutes.
- Season with salt then remove from the heat.
- Dish a serving portion and serve the coconut rice with sambal and other garnishing like fried anchovies, fried peanuts, hard boiled egg or fried egg and cucumber.

Bon appétit!