Potato Doughnuts

Bonjour,

Who doesn't like soft doughnuts? I suppose everyone enjoys a doughnuts every now and then, plain, glazed or powdered doughnuts. Mon mari is someone who doesn't like doughnut at the beginning, but it's appear that he loves them since I begin to make doughnut at home not long ago. He likes the fresh and warm doughnut and I often made them since then.

When I was in my hometown, my mum had mentioned about the soft bread that she was tried in one patisserie here and as far as I remembered, I ordered glazed doughnut for her that time. So, one afternoon, I made potato doughnut and she ate three pieces and I suppose she loves it! Mission accomplished!

The picture's below are the potato doughnuts that I made few months back. I used sweet potato in this recipe.

POTATO DOUGHNUTS

Ingredients;

3 cups flour
2 boiled potato, mashed (or sweet potato)
1 egg
2 tablespoon melted butter
6g dry yeast
100ml warm milk
2 tablespoon sugar
1/2 cup powdered sugar for dusting

METHOD;

- Dissolve yeast in a warm milk and add sugar, let sit for 5-10 minutes.
- In a large bowl, mix flour, a pinch of salt, mashed potato, egg and melted butter.
- Add yeast mixture little by little and form into a soft dough. Add more flour if needed or vice versa.
- Cover and keep in a warm place for 1 hour or until double in size.
- Punch down and turn dough onto flour surface, roll and cut the dough using the doughnut cutter.
- Transfer the doughnuts to a parchment paper lined baking pan. Cover and let the doughnuts rise for another 30 minute.
- Meanwhile, heat oil in a wok and fry doughnuts until golden brown on both sides.
- Dusted the doughnuts with powdered sugar and turn until evenly coated.

Enjoy the soft and warm doughnuts!

Creamy Butter Prawns

Hello,

Since we arrived home last week, I'm excited to cook something with the stuff that I brought from my hometown, which I actually did the same thing every time I had all the ingredients without substitution. Sometimes there is no substitude like curry leaves or some other spice that I do not normally have on hand even more these spices seems impossible to find it here.

So, to begin my simple Asian cooking after long holiday, last night I made creamy butter prawns which is our all time favourite dish. I can say that whole my family and friends as well loves it! Simple but delicious and finger liking good.

CREAMY BUTTER PRAWNS

Ingredients;

200g prawns
1 tablespoon corn flour
1/2 can evaporated milk/ cream liquid
1 tablespoon butter
2 cloves garlic, chopped
2-3 small chillies, chopped
1-2 stems curry leaves (about 15-20 leaves)
Salt and pepper to taste

METHODS;

- Clean the prawns and dusting with corn flour.
- Heat up little oil in a wok or saucepan, fry prawns until golden brown. Set aside.
- Heat up butter in a same wok and fry garlic, chillies and curry leaves until fragrant.
- Add in evaporated milk and season with salt and pepper. Simmer for a minute or two or until the sauce is slightly thicken.
- Lastly, add prawns and cook for a few second and dish up.

Bon appetite!!

Curry Puff

Hello,

Homemade curry puff, one of the snacks that almost everyone love them. Who doesn't like this kind of snacks? Though curry puffs are really good snacks, but to make them needs a very little effort and time. It's too easy to find any kind of snacks like curry puff sell everywhere in Asia but living in the different country than Asia, I have to be able to do it by myself.

I have to admit that different country had different snacks and specialty and to have malay style snacks at home, let's make curry puff with any shape preference, round shape, half moon or triangle shape.

CURRY PUFF

Ingredients;

For the curried potato filling;
3-4 potato, cut into small cubed
2 tablespoon curry powder, add little water to make paste
1 onion, chopped
1 clove garlic, sliced
1 shallot, sliced
1 cup water
Salt and sugar to taste

For the pastry dough;
350g flour,
120g butter or margarine
1-2 tablespoon vegetable oil
A pinch of salt
1/2 cup cold water

METHOD;

To prepare potato filling;
- Heat up little oil in a saucepan and fry garlic and shallot until fragrant.
- Add curry paste and cook for a couple of minute.
- Add potato and a cup of water, and bring to boil.
- Add in chopped onion and season with salt and a little bit of sugar if desire.
- Cover and cook until the potatoes are tender over medium heat.
- Stirring occasionally until the gravy are dry. Keep aside to let it cool.

To prepare pastry dough;
- In a large bowl, combine flour, butter, oil and salt.
- Using hand, mix the flour mixture until it looks like bread crumb.
- Add in water little by little and knead until the dough smooth, let it rest for 10 -20 minutes.
- Divided the dough into small ball, around 24-25 balls.
- Roll the ball out and using a round cookie cutter, spoon the filling in the middle and bring the edge together and pinch to seal.
- Heat up lots of oil in a wok or saucepan and over low heat, deep fry curry puff both side until golden brown.

Enjoy the great snack at any time!

Peanut Cookies

Bonjour,

Most of the cookies that I've made so far are easy to make. These peanut cookies are soft, nutty and almost melt in the mouth. I have made it not long ago during our Chinese New Year brunch with friends. Apart from pineapple tart, peanut cookies also one of the traditional Chinese cookies served during Chinese New Year as well served in other celebration like Eid Mubarak.

The truth is, old-fashioned cookies are still the best cookies and easy to make! " Life is short, surround yourself with good people and eat cookies".

PEANUT COOKIES

Ingredients;

250g roasted peanuts
250g flour
120g powder sugar
A pinch of salt
170ml vegetables oil
1 egg yolk for glazing

METHOD;

- Preheat oven 180° and prepare baking pan.
- Grind the peanuts in a dry blender or food processor as fine as possible.
- Mix ground peanuts, flour, sugar and salt in a mixing bowl.
- Pour in oil and mix well until it become smooth dough.
- Roll out the dough and use any cookie cutter to cut away or just shape the dough into a small ball.
- Placing on prepared baking pan and garnish with some peanut and brush the top with egg yolk.
- Bake for 10-15 minutes or until they turns light brown.
- Transfer onto wire rack and cool completely.

Happy baking!

Indian Red Fish Curry

Namaste,

Red fish curry with rice and Indian crackers, what a good food! When it comes to fish curry, I like my curry quite spicy and sour. I have made Indian style fish curry many times even some recipe are slightly different with others but the basic ingredients still the same.

I tend to cook these red fish curry long time ago and when I saw a big mackerel in supermarket, I bought one and make Indian red fish curry with it. In this recipe, I used asam gelugur that I brought from my hometown or it also called garcinia atroviridis. If asam gelugur is not available, it can substitute with tamarind paste.

INDIAN RED FISH CURRY

Ingredients;

1-2 mackerel or any kind of fish, cleaned and sliced
2 shallots, sliced
1 tomato, sliced
1 clove garlic, sliced
2cm ginger, sliced
1 green or red chilli
2 teaspoon chili powder
1/4 teaspoon turmeric powder
4 pieces 'asam gelugur' (garcinia atroviridis)
A cup of water

METHOD;

- In a blender, blend tomato, garlic, ginger, green chilli, chili powder and turmeric powder into fine paste. Set aside.
- Heat some oil in a saucepan and fry shallot until fragrant.
- Add the paste, asam gelugur and a cup of water and bring to boil, stirring occasionally.
- Add fish and season with salt and pepper.
- Stirring gently to coat the fish with sauce and simmer for 8-10 minutes or until the fish are cook and the sauce are slightly thickened.
- Serve with rice and Indian crackers.

Bon appétit!