Cumin Crispy Tapioca (using the PHILIPS Air Fryer)

 

Cumin Crispy Tapioca

(using the PHILIPS Air Fryer)

Serves 4

Ingredients:~

·      ½ kg tapioca, cleaned & boiled

·      2 tsp cumin, ground

·      2 tsp coriander, ground

·      1 ½ tsp salt

·      2 tsp turmeric powder
2 tbsp of corn oil

 
 

Method:~

1.    Cut tapioca into chips.

2.    Sprinkle the cumin, coriander, salt & turmeric powder over the tapioca.

3.    Toss the spice evenly, coating the tapioca& drizzle with corn oil.

4.    Preheat the PHILIPS Air Fryer at 200ºC, set for 10 mins.

5.    Arrange the marinated tapioca into the PHILIPS Air Fryer.

6.    Once the tapioca chips are crisp on the outside, remove for the PHILIPS Air Fryer and serve immediately.


I You may drizzle some corn oil or olive oil over the Tapioca Chips if you prefer.

tea-time treats

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Scones (using the PHILIPS Air Fryer)

Scones

(using the PHILIPS Air Fryer)

Serves 4

Ingredients:~

•          2 cups self-raising flour, sifted

•          ½ tsp salt

•          1 tsp sugar

•          1 tbsp butter

•          ¾  cup milk

Method:~

1.    Stir self-raising flour together with salt & sugar.

2.    Rub in butter into the flour mixture until it resembles breadcrumbs.

3.    Make a hole in the centre of the flour & pour in the milk.

4.    Mix in lightly & quickly.

5.    Turn out onto floured surface, knead lightly.

6.    Pat dough out to ¼ inch thickness.

7.    Dip a 2” cutter into flour & cut the dough into rounds with the cutter. Cutter must be dipped into flour each time before cutting.

8.    Place close together on lightly greased baking tray. Brush tops with a little milk.

9.    Bake in 190ºC PHILIPS Air Fryer using the two tiered rack for 10 minutes or until golden brown.

snacks

2

Coconut Pancakes my dad loved.....

I woke up this morning with a cloud of sadness over me And I remembered my dad's favourite breakfast...Lempeng Kelapa. It's been 21 years but it feels like yesterday.

Ingredients:~

• 4 cups of grated coconut
• 2 1/2 cups of plain flour
• 3 1/2  cups of water 
• 1 1/2 tsp of salt 
•  
•  

~Method~  

1. Put the grated coconut, plain flour, salt and water into a bowl.
2. Mix everything together until well combined.
3. Heat a flat pan on medium heat.
4. Drop 2 tbsp of batter on the heated pan. and cook for 1 minute.
5. Flip the pancake over and cook the other side.
6. Continue making the pancakes till all the batter has been used up.
7. Perfect when served with Sambal Tumis and crispy fried anchovies.  

snacks

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Chicken Liver Pate' (using the PHILIPS SOYAMILK MAKER)

(using the PHILIPS SOYAMILK MAKER)


I love snacking...... Din, my husband always pampers me with all sorts of snacks. Most of them are really tasty treats but some of them may not  be too healthy. Of late, I have made an effort to be more watchful of everything that I snack on. Thus I have made more effort to make homemade snacks instead. One of them is my long time favourite, my very own Chicken Liver Pate'.

All the Philips appliances that I have owned have made my life dramatically easier. Over the course of years that I have owned this SoyaMilk Maker, I have developed so many new recipes and revised so many old recipes to create the same or better flavours with the use of these appliances. So, do enjoy my version of Chicken Liver Pate' made easy with the SoyaMilk Maker!


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Ingredients:~

·      500 gms chicken liver

·      ½ cup butter

·      1 large onion chopped

·      ½ tsp ground thyme

·      ½ tsp ground bay

·      1 tsp salt

·      1 cup of cream

·      1 tsp ground black pepper

·      125 gms button mushroom

Method:~

1.   Place all the ingredients into the PHILIPS Soya Milk Maker.

2.   Press the ‘RICE PASTE’ and then press ‘START’.

3.   After 25 minutes, the Chicken Liver Pate’ should be ready.

4.   Pour into ramekins and refrigerate.

5.   Serve with crackers or melba toast.

tea-time treats

0

Sweet Potatoes Hash Brown

Everyone felt like having Hash Browns & I didn't realize we ran out of potatoes. So, I used the next best available ingredient....sweet potatoes! A choice I didn't regret.... the result was a super crunchy & super yummy Sweet Potato Hash Browns!!

Ingredients:~

• 2 medium-sized sweet potatoes, peeled & grated
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp oil
• 2 tbsp butter

~Method~

1. In a large bowl, mix together the grated sweet potatoes, salt & pepper.
2. Heat the oil & butter in a non-stick pan on medium flame.
3. Place a handful of sweet potatoes in the pan and press the sweet potato down to form a pancake.
4. After about 5-6 minutes, flip it over to brown the other side of the hash brown.
5. Remove from the pan & serve immediately.

snacks

0

Tuna & Celery Sandwich

I have always loved sandwiches, especially when some exotic bread is being used to hold the filling. So, it was really nice to have made this Tuna & Mushroom mayonnaise mix, filled in between two slices of Sunflower Rye bread. Really...really....nice!

Ingredients:~

• 2 slices of Sunflower Rye bread
• 3 pieces of salad
• 4 thin slices of tomatoes
  
• 2 tbsp tuna flakes
• 1 tbsp mayonnaise
• 1 tsp of chopped celery
• 1 tsp of chopped onions
• 1/2 tsp of coarsely chopped black pepper
• butter for spreading

~Method~

1. To make the filling, mix together the tuna, mayonnaise, chopped celery, chopped onions & black pepper till well combined in a bowl.
   
2. Spread the butter on one side of the bread.
3. Place salad pieces over the buttered side of the bread.
4. Top with thinly sliced tomatoes.
5. Evenly spread the tuna filling over the top of the tomatoes.
6. Close the filling with the buttered side of the other slice of the bread.
7. Enjoy immediately!

snacks

0

Shaped Gultinous Rice topped with Prawn Sambal Serunding

I really love re-living memories of food, especially for mum. Pulut Tekan sprinkled with Sambal Serunding Udang was a breakfast typically enjoyed by my gentle & loving arwah Tok Bak... Very very nice indeed and so easy to make :-)

Ingredients for glutinous rice:~

• 1 cup glutinous rice, soaked for 20 minutes & drain
• 1 tsp salt
  
• 1/2 cup of thick coconut milk

Ingredients for Prawn Sambal Serunding:~

• 3 tbsp oil
• 8 shallots, sliced finely
• 3 cloves of garlic, chopped
• 1 inch turmeric root, skinned & pounded till fine
• 4 red chillies, seeded & pounded finely
• 1/2 cup dried prawns, soaked in hot water till it swells & pound
• 2 cups grated coconut
• 2 tsp salt
  
• 1 tsp sugar

~Method for glutinous rice~

1. Steam glutinous rice for about 15 minutes in a steamer.
2. Remove from steamer and place in a large clean bowl.
3. Sprinkle with salt.
4. Pour the warm coconut milk over the steamed rice & mix evenly.
5. Shape it into compact circular discs or any desired shape while it is still hot.
6. Put it aside to cool & set.
   

~Method for Prawn Sambal Serunding~

1. In a medium-sized pan, heat oil. Sautee' the onions, garlic & turmeric root.
2. When limp, put in the pounded prawns. Cook till fragrant.
3. Add in the grated coconut & stir till well combined.
4. Flavor with salt & sugar.
5. Continue cooking until desired dryness is achieved.
6. Sprinkle over or coat the shaped glutinous rice with Prawn Sambal Serunding.

tea-time treats

1

Crispy-fried Anchovies topped with Sauteed Green Chillies

The adults in my home...... especially mum, simply loves Crispy-fried Ikan Bilis topped with Sauteed Green Chillies! So, quoting Din, having this with Asam Pedas for breaking fast, made this the best meal ever!

Ingredients:~

• 2 cups of anchovies, deep-fried till crispy
  
• 1 tsp salt
• 3 tbsp cooking oil
  

Ingredients to be pounded coarsely:~

• 1 large onion
• 10 shallots
• 6 large green chillies
• 10 green bird's eye chillies

~Method~

1. Deep-fry the anchovies, drain & place on a serving dish.
2. Heat the oil in a wok.
3. Sautee' all the pounded ingredients with the hot oil for about 2 minutes or until the onions become transparent & chillies slightly limp.
4. Sprinke with the salt.
5. Toss everything around evenly.
6. Place the cooled sauteed ingredients over the crispy anchovies.
7. Perfect eaten with hot rice!
8. Once the anchovies is topped with the onions & chillies, it won't keep crispy for long, so consume quickly!

snacks

0

Cheese-Filled Baked Potatoes

I really enjoy cooking & eating this simple Cheese-stuffed Baked Potatoes for brunch....Simple, light & easy!!

Cheese-Stuffed Potatoes

Ingredients:~

• . 2 large potatoes, washed
• · 2 tbsp grated cheese
• · 2 tbsp sour cream
• · 1 tbsp butter
• · 1 tbsp chopped onions
• · ½ tsp chopped garlic
• · 1 pinch of salt
• · 1 pinch of pepper

~Method~

1. Boil the potatoes with skin on for 20 minutes until almost done.

2. Split the potatoes lengthwise in half.

3. Carefully scrape the insides of the potatoes into a large bowl while saving the skin

4. Add the cheese, sour cream, butter, onion, garlic into the bowl of scraped potatoes.

5. Stuff the mixture back into the potato skins.

6. Place the potatoes back into the oven.

7. Bake for approximately 15 minutes or until the tops are golden brown.

snacks

0

Lempeng Ubi Kayu (Tapioca Pancakes)

On cool, cloudy windy days, Pasar Tani is my weekly shopping heaven! Looking at the freshly dug up tapioca, has made my head swirl, with some 100 tapioca dishes I could possibly cook! This Lempeng Ubi Kayu & Sambal Tumis is the first I'm serving for today....

Lempeng Ubi Kayu Recipe

tea-time treats

0

Kacang & Ikan Bilis Sira

I always like to cook a side dish that can be eaten together with white rice and a main. Ikan Bilis & Kacang Sira keeps well, tastes amazing....absolutely easy to cook if your technique is correct, and goes beautifully with any main dish. So, after cooking it, I bottled it up so we can eat it anytime, anywhere, with anything!

Ingredients:~
2 cups of crispy fried ikan bilis
2 cups of deep fried peanuts
1/2 cup oil
1/2 cup chilli paste
1/2 cup sugar
1/4 cup vinegar
2 tsp salt

Method:~
1. Heat oil in a heavy pan.
2. Put in the chilli paste. Cook for about 3 minutes on low fire.
3. Put in the sugar, vinegar & salt. Keep stirring & cook for another 6 minutes or until it bubbles & slightly caramelized.
4. Turn off the flame. Stir in the fried peanuts & anchovies. Coat it evenly.

snacks

0

Spring Rolls cum Popiah.....

When I was a student in Australia, I used to make Popiah often. Back home in Malaysia, I don't make Popiah often as they are always easily available everywhere.The few occasions that I do make it, I realize how different they are from the bought ones and how I wish I made a point to make it more often.......I do have willing helpers afterall, in the form of tiny fingers and a great deal of mess!

Ingredients:~

1 packet Popiah skins
1/4 cup oil
1 large onions, sliced thinly
4 cloves of garlic, sliced thinly
2 tsp dried shrimps, soaked & pound till fine
1 piece of skinless, boneless chicken breast, diced
1 carrot, grated
1/2 small turnip(sengkuang), grated or julienne
1 handful (about 1 cup) beansprouts(taugih)
1/2 cup crispy fried onions(bawang goreng)
1 stalk spring onions, chopped(daun bawang)
1 stalk, chinese celery, chopped(daun sop)

~Method for filling~
1. Heat oil in a pan.
2. Sautee' the onions & garlic till fragrant and soft on high flame.
3. Fry the dried prawns till a little dry.
3. Put in the chopped chicken meat. Cook briefly while tossing it around.
4. Add in the turnips and carrot. Mix it well.
5. Put in the beans sprouts.
6. Sprinkle with the spring onions & chinese celery.
7. Flavour with salt & pepper. Toss it around and quickly turn off the flame.
8. Put the filling on a strainer and drain the juice.

~Method for popiah~
1. Put one piece of the popiah skin on a chopping board.
2. Place a heaped teaspoon of filling close to the edge of the skin.
3. Sprinkle with crispy fried onions.
4. Roll the skin inwards with the filling intact.
5. Halfway through, flap both left & right sides inwards and complete rolling the popiah.
6. Seal with water or eggwash.
7. Repeat the steps till all the filling has been used up.
8. Deep fry in hot oil on low fire, till golden brown and crispy.
9. Enjoy it while it's hot, dipped in chilli sauce!

snacks

0

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!

vegetable

0

Tok Mak's Fried Bananas

My grandmother used to make the batter for Fried Bananas using
very basic, simple ingerdients.....the main being rice flour, which resulted in a lovely crunchy batter while it is hot. Being a traditionalist at heart and a passion in upholding simplistic recipes using unprocessed ingredients as they did during my grandmother's generation, I share with you my Tok Mak's recipe........

Ingredients:~
1 bunch pisang nipah
1 cup rice flour
1 pinch slaked lime/kapur
1/2 tsp salt
3/4 cup water
3 cups of oil for deep frying

~Method~
1. Peel the bananas and slice it in half, lengthways.
2. In a large bowl, beat together the rice flour, kapur, salt & water all together till well combined.
3. Heat about 3 cups of oil in a pan for deep frying.
4. When the oil is hot, dip the bananas quickly into the batter and directly into the oil.
5. Do not fry too many bananas at the same time.
6. Keep turning the bananas to evenly brown it.
7. After approximately 3 minutes or until golden brown, remove from heat and drain on a paper towel.
8. Fantastic eaten immediately!

snacks

0

Salwa's Spiral Karipap

I ate the best Karipap Putar EVER recently! The layers were not too crumbly, not too tough, it was perfect. The filling... My, my... The taste was unbelievable! I loved loved loved it! Thank you for making this Karipap Putar... Salwa Ali. Thanks especially for sharing a step-by-step heirloom recipe with us!

Ingredients for Yellow Pastry:

• 1 cup plain flour
• 1 1/2 tbsp margarine

Ingredients for White Pastry:

• 2 cups plain flour
• 1 tsp salt
• cool water enough to bind the flour (I would personally use almost 1/2 cup of cool water)

Method for Yellow Pastry:

1. Rub the margarine into the flour.
2. Knead till well until a smooth dough is formed.
3. Roll into 6 small balls.
4. Leave to rest.

Method for the White Pastry:

1. Combine the flour & salt.
2. Pour the cool water in a gentle flow into the salt & flour combined.
3. Knead to form another soft dough.
4. Make 6 small balls out of the dough.
5. Allow to rest.

Method for the Spiral Pastry:

1. Flatten the white dough with the palm of your hand.
2. Place the yellow ball dough inside the white dough and close it up.
3. Allow to rest briefly....for maybe 10 minutes.
4. Roll the dough balls.
5. Cut a straight opening from the center of the flattened dough toward the outer side of the dough.
6. Start rolling the pastry from the cut opening into a croissant looking cone, until you reach the other end of the pastry circle.
7. Flatten the croissant cone with a rolling pin.
8. Roll it again into a short fat cylinder.
9. Rest it again for about 5-8 minutes.
10. Cut the cylinder into 1/2 inch thick, coin-looking circles.
11. Flatten the circles with a rolling pin.
12. Put aside till ready for use.
13. Place a teaspoon of filling into the flattened pastry.
14. Top with a sliced egg.
15. Seal these karipap/pasties by pinch twisting the edges.
16. Deep fry in hot oil using low fire, until golden brown.

Filling ingredients to blend:~
8 shallots
4 garlic
1/2 inch ginger
2 lemongrass

Filling ingredients:~
2 tbsp cooking oil
2 big yellow onions, diced
2 large potatoes, diced
1 cup diced chicken meat
1 tbsp chili paste
1 tbsp curry powder
1 tsp salt
1 pinch sugar
2 tbsp chinese celery

~Method for filling~
1. Heat oil in a pan.
2. Sautee all the blended ingredients till fragrant.
3. Add in the chili paste & curry powder.
4. Put in the onions & potatoes.
5. Cook till potatoes are done.
6. Flavour with salt & sugar.


*** This recipe is shared by Salwa Ali on her Facebook page. She has given me permission to share it on my blog. The step-by-step photos are taken by Salwa. However, as with the majority of home-made recipes, exact amounts of the ingredients are not indicated. The amounts stated here are my own estimation on the amounts most likely used. Therefore, it may not be the true indication of the actual amount used by Salwa Ali.

snacks

1

Pak Esa's Breakfast

My Uncle Pak Esa made this dish for breakfast whenever we visited him in Johor & it never occurred to me to ask him the name of this breakfast..thus resulting in me calling this breakfast after his name. It is an all-time favourite breakfast with my family!

Ingredients:

• 4 tbsp oil
• 2 large potatoes, cubedlarge onions, cubed
• 2 large tomatoes, cubed
• 3 eggs
• 2 tsp salt
• 2 tsp pepper
• 3 tablespoon tomato sauce

Method:

1.Heat oil in pan.
2. Put in the potatoes. Continue stirring till cooked through.
3.Add the onions into the potatoes. Toss it around till it becomes transparent.
4.Put in the tomatoes. Cook for about 3 minutes.
5.Flavour with salt & pepper.
6.Break the eggs into the mixture. Leave to cook for about 2 minutes. Don’t stir. Just flip it over once.
7.Pour in the tomato sauce. Stir gently & take it off the heat.
8. Totally amazing when eaten immediately with bread.

snacks

3

Deep Fried Tapioca

I loveeee tapioca cooked in any way... Boiled, steamed deep-fried, savory, sweet, etc. The list never ends! This is one of my many favorites. The outer skin is ultra crispy & crunchy , the inside is soft as cotton but importantly... It is utterly delicious.

Deep Fried Tapioca Recipe

snacks

0

Tapioca Fritters

When I cook fritters, I generally like to cook the simple anchovy fritters. When the tapioca I just got caught Mum's eye, she gave me a recipe of tapioca fritters which was really fantastic... Crispy on the outside & soft & slightly chewy on the inside... Delicious! Everyone literally ate out of the frying pan! This will be my choice of fritters from now on!

Ingredients:

• 2.5 kgs fresh young tapioca, peeled & cut into small pieces
• 3/4 cups plain flour
• 6 bulbs of shallots, sliced thinly
• 4 garlic, sliced thinly
• 2 green chillies, sliced thinly (not slanted)
• 2 strands of curry leaves
• 1 tbsp dried shrimps, soaked & pounded coarsely
• 1 tsp salt

Method:

1. Put the tapioca in the blender with 3 cups of water. Blend coarsely. Drain the water away.
2. Pour in another 3 cups of water in the blender with the tapioca and blend shortly... Not too fine but not too coarse... Until it resembles the size of breadcrumbs.
3. Drain the water away & put the drained tapioca in a large bowl.
4. Mix in all the other ingredients till well combined. Taste.
5. Heat about 4 cups of oil for deep frying on low fire.
6. Scoop the tapioca mix using a teaspoon and drop it into the hot oil.
7. When it turns golden brown and crunchy on the outside, lift it up & drain it on a kitchen towel.
8. Fantastic when eaten immediately!

snacks

0

Crispy Fried Squid

My mum used to always make us this Crispy Deep Fried Squid and it was always so fantastic. I love that the squid, as it is not chewy and extremely crispy & flavorful. Perfect as an entree' on it's own....also ideal eaten with white rice as a side dish.

Crispy Fried Squid Recipe

snacks

1