Roasted Pumpkin Soup (using Philips Soyamilk Maker)

Roasted Pumpkin Soup

(using the PHILIPS Soyamilk Maker)

Makes 4 servings

Ingredients:

·      2 cups of chopped roasted pumpkins

·      1 tbsp of chopped onions

·      1 garlic, chopped

·      1 tsp of chicken stock granules

·      ½ tsp salt

·      1 tsp ground black pepper

·      ½ a cup of milk

·      1 tbsp of flour combined with 2 ½ cups of water

·      ¼ cup of cream

Method:

1.    Place all the ingredients except the cream, into the PHILIPS SoyaMilk Maker.

2.    Press the ‘PUREE SOUP’ Mode and the Press ‘START’.

3.    After 25 minutes, the Pumpkin Soup should be ready.

4.    Pour into bowls. Swirl with thickened cream and crutons when serving.

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Cream of Mushroom Soup (using the PHILIPS Soya Milk Maker)

Cream of Mushroom Soup

(using PHILIPS SoyaMilk Maker)

Makes 4 servings

Ingredients:

·      1 onion, chopped

·      2 cups of mushroom, sliced

·      1 tsp beef stock granules

·      ½ tsp salt

·      1 tsp pepper

·      ½ cup milk

·      ¼ cup cream

·      1 ½ tbsp plain flour mixed with 2 cups of water

Method:

1.    Place all the ingredients into the PHILIPS SoyaMilk Maker.

2.    Press ‘PUREE SOUP’ and ‘START”

3.    After 25 minutes, the Mushroom Soup is ready to be served.

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Dalcha (using the PHILIPS Pressure Cooker)

I really enjoy dipping roti, chappati & bread into sauces. The perfect sauce is of course the Dalcha. It's my mum's favourite....as its filled with beans, vegetables...it's a little spicy, sourish and truly delicious! This is my vegetarian version. If you add lamb, it will turn out super delicious!

Everyone knows Pressure Cooker are perfect for beans & pulses. So naturally, Dalcha is perfect when cooked using the PHILIPS Pressure Cooker! You just dump everything in, press two simple buttons and within' 30 minutes, you will produce the tastiest Dalcha ever!

(using the PHILIPS Electric Pressure Cooker)

Ingredients to blend:~

·      1 large onion
·      2 cloves of garlic
·      1 inch of ginger
·      3 tbsp curry powder

Other ingredients:~

·      ½ cup of dhal
·      ½ cup of split chick peas
·      1 cinnamon stick
·      1 star anise
·      4 cardamom
·      4 cloves
·      1 carrot, cubed
·      2 potatoes, peeled & cubed
·      1 tamarind skin
·      ½ cup of coconut milk
·      1 ½ tsp of salt
·      1 long beans, cut into 1 inch length
·      1 long brinjal, cubed

Method:~

1.   Place all the ingredients except the long beans & brinjal, into the PHILIPS Electric Pressure Cooker.

2.   Press BEANS and then START. Make sure the vent is closed and pointing towards the pressure cooking.

3.   When the Dalcha is ready after 30 minutes, release the pressure by turning the vent to the right most button.

4.   Open the PHILIPS Pressure Cooker lid and put in the long beans and brinjal.

5.   Close back the lid and allow the vegetables to cook for 5 minutes.

6.   Serve with rice or bread.

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Spinach Pesto (using the PHILIPS AVENT STEAMER BLENDER)

(using the PHILIPS AVENT STEAMER BLENDER)

Shamefully, I never dared try Pesto until I reached my late 20s. The green was pretty scary....and besides, who eats spaghetti with greens. It couldn't possible be tasty! But I was so so wrong. Little did I know how delicious it was and it suprisingly tasted rich! It's the pine nuts and the olive oil, I finally realized.
Due to my own preconception, I decided to introduce Pesto to all the little kids that I teach cooking to. I feel I am in the position to make kids realize how delicious greens are a young age, before they have a chance to 'dislike' greens.

Using the PHILIPS AVENT Steamer Blender is like a dream! Stuff all the spinach into the jar and twist the dail to begin steaming. After 20 minutes, the steamer will automatically stop and you just flip the jar over to blend it into a smooth pesto! Easy peasy!


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Ingredients:~

·      2 cloves of garlic
·      2 cups of chopped spinach, washed
·      1 tsp salt
·      ½ tsp pepper
·      ¼ cup of milk
·      ¼ cup chicken stock or ½ tsp of chicken stock granules

Method:~

1.    Place the garlic & spinach into the PHILIPS AVENT Steamer Blender.

2.    Pour 200mls water into the boiler and steam the spinach for 20 minutes.

3.    Turn the jar over, to the blending position.

4.    Open the lid and pour in the milk, salt , stock & pepper.

5.    Close the lid back & blend for 10 seconds till smooth.

6.    Pour the homemade pesto over boiled pasta & serve

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Crispy Tapioca Shoots

Most kids love munching on potato chips....My kids love munching all day on this Negeri Sembilan dish of Pucuk Ubi Goreng. I am so glad I got this fantastic recipe from Din's Mak Lang! I'm pretty sure this huge bottle I made of it won't last very long...




Crispy Tapioca Shoots Recipe

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Acar Timun

Din & my kids really love their salads & vegetables. I knew this Acar Timun was going to be a hit when I made it along with Nasi Dhal & Kormak Kambing.....Din had 3 full servings until he...quote "felt like bursting"...unquote. Not sure if that was a good thing!

Ingredients:~

• 1 cucumber, washed & cubed. Soak for 5 minutes in ice water & drained
• 1 ripe large tomato, cubed
• 1 large red onion, skin peeled & diced
• 1 red chillies, deseeded & sliced
  
• 1 greed chilles, deseeded & sliced
  
• 5 birds' eye chillies, chopped
• 2 stalks of cilantro, chopped
• 2 handful of mint leaves, chopped
• 1 tbsp vinegar
• 1/2 tsp salt
• 1 heaped tsp sugar

~Method~

1. Place all the ingredients into a large bowl.
2. Toss everything around for a good minute.
3. Serve immediately in a salad bowl.

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Mummy's Perfect Kuey Teow Mushroom Soup

Months ago, I mentioned to mum how much a friend loved her Mushroom Soup. The morning this friend planned to come by for Raya, I went to the kitchen to begin cooking for my guests at 7am in the morning....to be greeted by a huge pot of Mushroom Soup....all ready cooked by my mother. Mums will always be Mums...They come with a huge beautiful heart. ♥

Ingredients:~

• 3 tbsp of vegetable oil

• 6 cups of vegetable stock (preferably home-made)

• 6 garlic, chopped

• 2 inches of ginger, chopped

• 1/2 cup each of 6 different varieties of mushrooms (choose from either shiitake mushroon, button mushroom, oyster mushroom, enoki mushrooms, porcini mushroom, snow fungus, chinese black mushroom, straw mushroom, wood ear fungi)

• 8 cherry tomatoes

• 10 fishball (optional)

• 2 fishcake, sliced (optional)

• 2 tsp crushed black pepper

• 2 tsp salt 

  Method:~

  1. Heat oil in a large pot.

  2. Sautee the ginger & garlic briefly.

  3. Pour in the stock & allow to boil on low fire.

  4. As the stock begins to boil, put in all the different varieties of mushrooms.

  5. Flavour with salt & pepper.

  6. Put in the fishball & fishcake. 

  7. Turn off the heat & put in the cherry tomatoes.

  8. Can be served with kuey teow, mee hoon or yellow noodles.

   

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Bayam Masak Air (Spinach in Anchovies Broth)

Mother's Day began at the clinic to help 'repair' Din as he fights a stomach bug in bed, Izanna was down with fever, Izarra & Azuar was in the midst of exams. So, with almost half my family still spending most of the day in bed, I'm hoping a simple Plain Rice Porridge & Bayam Masak Air will do it's work towards the healing process......

Ingredients:~

• 3 cloves of garlic, sliced
• 1 onion, sliced
• 3 cups of water
• 1 tbsp anchovies
• 1 bunch of spinach, cleaned & plucked
• 1 1/2 tsp salt
• a pinch of pepper
• 1 turmeric leaf, knotted
  

~Method~

1. Boil the water in the pot.
2. Put the onions, garlic & anchovies in the water.
3. Allow it to boil.
4. Flavour with salt & pepper.
5. Put in all the spinach into the boiling water and turn off the fire.
6. Put in the turmeric leaf for final flavour.
   
7. Serve with white rice & sambal.

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Sambal Tomato

Frankly, I love this sambal much more than our regular sambal belachan. Pan frying the ingredients first, in oil and allowing the flavours to develop makes this Sambal Tomato much much more richer in taste and the tomatoes somehow makes it taste 'fresh'! Pounding it with the pestle & mortar combines all the flavours beautifully! This sambal is best dipped with long beans, deep fried aubergines, fresh julienne cucumbers, deep-fried tofu & tempe.... Simply delicious!

Ingredients:~
2 tbsp oil
1 whole ripe & firm tomato, quartered
a large handful of birds-eye chillies
10 shallots (bawang merah kecil)
a thumb sized shrimp paste, roasted
1 tsp salt
1 tsp sugar

~Method~
1. Heat the oil in a pan.
2. Fry the shrimp paste, shallots, bird's-eye chillies and tomatoes till all the ingredients become soft & limp.
3. Remove from the pan and place everything in a mortar. Pound it gently with a pestle.
4. Flavour with salt & sugar. Combine all the flavours.
5. Serve in a little bowl and perfect eaten with white rice or dipped with vegetables!

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Ultra Crunchy Fried Mushrooms

Over the years, the recipes for the batter that coats fried bananas have evolved with the introduction of new ingredients, discovered to add lasting crunchiness to the batter. New deep -fried ideas came about to create greater varieties giving us bigger options. This deep Fried Mushroom is the latest trend, combined with the latest long-lasting ultra crunchy batter to coat it!

Ingredients:~
Oyster Mushrooms
3/4 cups plain flour
1/2 cup self-raising flour
1/2 cup corn flour
1 1/2 tsp salt
1/2 tsp turmeric powder
2 tsp sugar
1 tsp vegetable oil
1 1/4 cups water
1/2 cup grated coconut
3 cups of oil for deep frying

~Method~
1. Whisk together all the ingredients above except the mushrooms, grated coconut & oil for deep frying.
2. Heat frying oil in a pan.
3. Add the grated coconut into the batter and mix well.
4. When the oil heats up, dip the mushrooms into the batter and deep fry it quickly for about 3 minutes, constantly turning it around.
5. Remove from oil and drain on a paper towel.
6. Serve while hot!

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Cauliflower Au' Gratin

I first had this at my friend ,Mandy's home for dinner & I was totally bought over....The melted cheese over the softly-cooked cauliflower. Intertwined between is the creamy, rich white sauce. Sprinkled lightly with white breadcrumbs as the finishing touch, adds the crunch after the baking.....Just beautiful!!


Ingredients:

• 1 firm cauliflower
• 1/2 cup grated cheddar cheese
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp breadcrumbs
• White Sauce ingredients~
• 1/2 cup butter
• 1/2 cup flour
• 2 cups milk
• 3/4 cup reserve liquid from the water used to boil the cauliflower
• 1/2 cup grated cheddar cheese

Method for white sauce:

1.Melt butter in a saucepan.
2.Stir in the flour & cook for 1 minute.
3.Gradually pour in the milk & reserved liquid (from boiling the cauliflower) stirring all the time until the sauce boils & thickens.
4.Remove pan from heat & stir in the cheese. Continue stirring till it melts into the sauce.
5.Add salt & pepper to taste.
Method for Cauliflower Au' Gratin~
1. Bring saucepan of water to the boil. Add cauliflower.
2.Boil covered for 20 minutes till tender. Drain well.
3.Keep aside 3/4 cup of the water used to boil the cauliflower to make the white sauce.
4.Cut into florets.
5. Arrange on a greased ovenproof dish.
6. Pour the white sauce evenly over the cauliflower.
7. Sprinkle with grated cheese & breadcrumbs.
8. Bake in a preheated 200 deg oven for 10-15 minutes.
9. Serve at once.

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French Onion Soup

`We used to make our daily soups from scratch when we had Cafe' Dania. This French Onion Soup recipe was our most popular non-creamy soup. The taste though, is certainly not simple. It's rich with flavour, packed with coarsely sliced stewed onions & topped with grilled cheese on French Loaf........totally wholesome!

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 5 large yellow onions, coarsley sliced
• 1 pinch of thyme
• 1 bay leaf/ 1/2 tsp of ground bay leaf
• 4 cups homemade beef stock or 4 cups of water with 1 cube of beef bullion
• 1 1/2 tbsp flour
• 2 sticks of celery, chopped
• 1 tsp Worchestershire (Lea & Perrins) Sauce
• 1 tsp salt
• 1 tsp black ground pepper

Melted Cheese on French Loaf to top the soup:

• 12 slices day-old French Loaf sliced slightly slanted in 1 inch thickness
• 1 clove of garlic, pound
• 1 tbsp French mustard
• 1/4 cup Gruyere cheese ( tasty cheddar cheese will work just as well)

Method for soup:

1. Heat the oil & butter in a large pot.
2. Add the onions. Cook over medium heat for 10 minutes.
3. When the onions begin to soften, add the thyme & bay. Stir.
4. Reduce the heat & cook covered for another 20 minutes until very soft & golden.
5. Add the celery.
6. Stir the flour into the onions. Stir & gradually pour in the stock or water & bullion.
7. Bring to the boil & let the soup simmer for another 15 minutes.
8. Add salt, pepper & the Worchestershire sauce.
10. Pour soup into bowls & place the melted cheese on french loaf on top of the soup.


Method for Melted Cheese on French Loaf:

1. Preheat the grill on the hottest setting.
2. Lightly spread very little garlic on the bread.
3. Spread a very light layer of French Mustard.
4. Top with a heap of grated cheese.
5. Place under the grill.
6. When the cheese melts & edges of bread begins to browns, place it into the centre of the coup bowl.

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Deep Fried Tofu drizzled with Soy Sauce

To make sure my kids don't go hungry at school during this fasting month, I thought Tofu in Soy Sauce will make them happy and full. A good dose of good protein in tofu is the answer, and a dash of light soy sauce gravy to soothe the palate.....so early in the morning!


Ingredients:

• 4 pieces of hard tofu/ tauhu keras, washed & cut into triangles(basuh & potong segitiga)
• 1 tsp salt/garam
• 3 cups of oil for deep frying/minyak masak
• 3 cloves of garlic/bawang putih, chopped finely
• 4 tbsp light salty soy sauce/ kicap masin
• 1/2 cup of vegetable stock/stok sayur or 1/2 tsp of stock powder diluted in 1/2 cup water
• 1 tsp pepper/lada sulah

Method:
1. Flavour the tofu with salt.
2. Fry in hot oil, heated in a pan until golden brown. Remove & drain. Put aside.
3. In a separate pan, prepare the soya gravy by heating 2 tbsp of oil, taken from the same oil used to fry the tofu.
4. Sautee the garlic on medium heat very briefly without browning it.
5. Pour in the soy sauce & stock.
6. When the liquid boils, flavour with pepper.
7. Fantastic when served while hot! I love to eat this with fresh sprigs of spring onions!

Caranya:
1. Sapukan garam rata-rata di tauhu.
2. Panaskan minyak didalam periuk & gorengkan tauhu sehingga kekuningan. Angat & ketepikan.
3. Ambil 2 sb minyak dari gorengan tauhu tadi dan tuan di dalam kuali yang lain.
4. Tumis bawang putih sebentar sahaja....jangan sehingga terlalu kuning.
5. Tuankan kicap masin & stok.
6. Bila mendidih, masukkan lada sulah.

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Sambal Belachan

Sambal Belachan is an essential condiment for all dishes that we eat with rice. It gives the additional 'kick' to any dish. So simple to make, it keeps well. Covered & refrigerated. It can also be used as a base for many other dishes like kangkung belachan, sauce for belachan fish, asam pedas.

Ingredients:

• 8 fresh red chillies,deseeded
• 5 birds-eye chillies (optional)
• a thumb-sized shrimp paste, roasted on the stove fire
• 1/2 tsp salt
• 2 tsp calamansi lime juice

Method:

1. Pound the chillies & belachan using a mortar & pestle (or a blender...only as a last resort) till fine.
2. Put in the salt & squeeze the lime into the sambal.
3. Serve as a condiment with dishes eaten with white rice.

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