PUDING BREAD CARAMEL

Hai Friends..Today I want to share with you a special recipe. This is a recipe which is requested by one of my viewers. I actually thought of posting it before itself , but something made me to wait for this special day to post this wonderful recipe..I almost waited for a month to post this

Recipe type: Dessert

Cuisine: Indian

Serves: 4

ingredient: 

*For caramel sauce,

• Sugar - 3 tbsp
• Water - 3 tsp

*For bread pudding,

• Whole Milk – 1½ cups
• Sugar – ¼ cup (or more as per taste)
• Bread – 4-6 slices (white or brown)
• Eggs – 2, large
• Vanilla extract – 1 tsp
• Salt – a pinch
• Melted butter or ghee – to brush inside the bowl
• Cashew nuts - 1tbsp, chopped (optional)
• Raisins - 8-10 (optional)

HOW TO:

1. Caramel sauce: In a small saucepan, melt the sugar and water for caramel sauce. Cook on medium heat till sugar dissolves, then starts to boil. After a couple of minutes, the sugar will bubble up and begin to darken. When it is a deep golden or amber color, the sauce is ready. Do not burn it, you may have to start over.
2. Remove from heat promptly and pour into a wide-mouthed 4-cup steamer bowl (if using pressure cooker) or 4 small ramekins (if using oven). Swirl the bowl to coat the caramel sauce evenly at the bottom. Brush the sides of the bowl with melted butter or ghee. Set aside.
3. Bread pudding: Heat milk and sugar in a saucepan. Just make sure it is very hot, no need to boil it.
4. Remove from heat and add chopped up pieces of bread into the milk. You can use or discard the crust as per your preference. Also, the number of slices needed will depend on how thin or thick your slices are. I usually go for 4 slices of sandwich bread or up to 6 slices of thin-sliced bread. Stir well and allow to rest for 5-7 minutes till the bread is soaked well and almost dissolves into the milk.
5. Whisk eggs in a bowl and add to the milk-bread mixture. Whisk to combine thoroughly and break up any slices of bread to make a fairly smooth custard.
6. Stir in vanilla extract and a pinch of salt. Stir in nuts and raisins, if using.
7. Pour the custard mixture carefully into the prepared bowl (or ramekins). Make sure it is filled only ⅔rd of the way.
8. Steaming in pressure cooker: Fill a pressure cooker with 3 cups of water. Place a trivet in the bottom. Place the steamer bowl over this, lightly covered with foil (make a couple of steam vents with a knife) or a loose-fitting stainless steel lid. Cover the pressure cooker, place the weight and cook on medium-high heat for one whistle. Immediately lower the heat to a simmer and cook further for 20-25 minutes. Allow the pressure to be released naturally before opening the pressure cooker's lid.
9. Take the bowl out and cool slightly. Run a knife along the edges of the pudding and invert onto a serving plate. Slice and serve immediately or refrigerate and serve chilled.
10. Baking in oven: Pre-heat the oven to 350 deg.F.
11. Arrange the filled ramekins in a cake pan or baking pan with raised sides. Pour boiling hot water into the pan till the water comes to midway up the sides of the ramekins.
12. Cover loosely with a large piece of foil. Bake for 30 minutes and check for doneness with a toothpick. If it is not done, bake uncovered for 5-10 more minutes.
13. Remove from oven and cool slightly. Serve as is in ramekins or unmold onto plates before serving.
14. Caramel bread pudding can be served warm, at room temperature or chilled.
15. Store leftovers covered in the refrigerator. The flavors only get better!

NOTES:

1. You can add chopped cashew nuts or raisins to the custard. Sometimes, I also arrange banana slices over the caramel sauce to make banana bread pudding.
Enjoy some delicious and comforting bread pudding!
Make them on a weeknight or weekend, just like that or for a special occasion, and treat your loved ones to something special!

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Begedil (Potato Croqeuttes)

Assalamualaikum and hi guys. We meet again with the next menu which is the most popular food that people love to eat that is begedil. Begedil is a Malay style deep fried potato patty or cutlet that is simple and tasty, which can be eaten alongside with any curries or mee soto. It can also be served as a snack which will pair well with ketchup or chilli sauce. In my family, begedil is the main menu if we have an event or feast. 

Cooking Time: 15mins - 30mins

Serves: 5 to 8

Total time: 15mins - 30mins

Course: Snack
Cook Method: Deep-Fry

Cuisine: Malaysian & Singaporean

INGREDIENTS : 

400g potatoes (skin peeled, cut into cubes)

1 ½ tbsp dried shrimps (soak until soft with water, chopped roughly and pan fried until crisp)

½ tsp salt (taste to preference)

1 egg (beaten)

Dash of white pepper

1 tbsp fried shallots

1 tbsp chopped parsley leaves

INSTRUCTIONS : 

1) Pan fry potatoes until cooked through and golden brown. Set aside.

2) Pan fry dried shrimps until it’s aromatic for approximately 3-5 minutes.

3) Mash potatoes up using a masher.

4) Dish into a bowl, add fried shrimps, parsley leaves, fried shallots, salt and pepper and mix well.

5) Shape into patties and coat over with egg.

6) Pan-fry or deep-fry on medium heat until golden brown on both sides.


Don't forget to share this menu and try it. Thank you and goodbye.

Mooncake Biscuits

Hi guys! :) Today's menu is moonake which is the popular menu among Chinese people. Mooncake biscuits invoke sweet childhood memories in most of Chinese descent. The more traditional mooncake biscuits are shaped as a piglet and sold in little red baskets, hung on a nylon string for display in market stalls. They are cute and very popular among children. These days, the little piglets have evolved into many different shapes and sizes, just like the ones made with this recipe. If you’re one to enjoy the mooncake skin more than the filling, you’ll surely love this recipe!

Cooking Time: 15mins - 30mins

Serves: 3 to 4

Total time: 30mins - 60mins

Course: Dessert

Cook Method: Bake

Cuisine: Malaysian & Singaporean

INGREDIENTS :

250ml golden syrup

110ml cooking oil

2 tsp alkaline water (or lye water)

450g plain flour

¼ tsp sodium bicarbonate

1 egg (lightly beaten, for egg wash)

Tools :

Mooncake biscuit mould

INSTRUCTIONS :

1) In a bowl, combine golden syrup, oil and alkaline water using a spatula. Cover with cling film and set aside for 1 hour.

2) In a separate bowl, combine flour and sodium bicarbonate, then sift in to the bowl in Step 1.

3) Mix to form dough. If dough is too sticky, add an extra 1 to 2 tbsp of flour.

4) Cover with cling film and rest it for another hour before filling and shaping.

5) Divide dough into equal portions – weight to depend on the size of your mooncake biscuit mould. Roll each portion into a ball.

6) Press the ball of dough into a lightly floured mooncake mould. Use your palm to press the ball into the mould, and make sure the edges are flattened as well. Invert the mould and knock a couple of times to dislodge mooncake biscuits.

7) Place biscuits on greased trays. Bake at 160°C for 10 mins. Remove and brush with egg wash. Bake for another 10 mins or until golden brown.

8) Remove from oven and cool biscuits on wire rack. When cooled, store mooncake biscuits in an airtight container for a couple of days before consuming. The texture improves over time as the oils within softens the mooncake biscuits.


Try this menu and give it to your friends. Have a nice day guys.

Nyonya Fried Rice

Hello my lovely viewers. Today I want to continue my blog stories with a familiar recipe among people around us. This menu's name is Nyonya Fried Rice. An aromatic and spicy nyonya fried rice that is flavourful and quick to prepare. As a tip, rice left overnight in the fridge is best because it is slightly dehydrated and your fried rice will not turn out soggy. 

 Cooking Time: 15mins - 30mins

 Serves: 2

 Total time: 30mins - 60mins

 Course: Main

 Cook Method: Stir-Fry

 Cuisine: Malaysian & Singaporean

INGREDIENTS :

• 4-6 tbsp cooking oil
• 8 prawns (head and shells removed)
• 4 cloves garlic (chopped finely)
• 50g dried prawns (soaked for 15-20 mins in water and pounded till fine)
• 50g shallots (chopped finely)
• 3 tbsp sambal belachan
• 200g cooked rice
• ½ tsp salt
• 2 tbsp light soy sauce
• ⅛ tsp dark soy sauce
• 2 eggs (beaten and lightly seasoned with soy sauce and pepper)
• 2 stalks spring onion (diced, for garnish)
• 1 fresh red chili (sliced finely, for garnish)

INSTRUCTIONS :

1) In a wok, heat 1-2 tbsp cooking oil over medium-high heat. Pour in the egg mixture and stir constantly with a spatula until eggs begin to congeal.

2) Keep stirring until eggs are cooked then dish out to set aside.

3) Heat 3-6 tbsp cooking oil and fry the fresh prawns. When cooked, set aside.

4) Use the balance of the oil to saute the garlic, dried prawns, shallots and sambal belachan. Add the rice and fry at high heat, keep stirring to avoid burning the rice.

5) Add the salt, light soy sauce and dark soy sauce, stir in, then dish.

6) Garnish with sliced omelette, diced spring onions and chilli.

Ikan Bakar

Assaamualaikum and hi guys. This is the well-known dishes around us that usually cooked at your home right? This in not the new menu for us. So its will be more easy for you to try.
Follow the smoke trail in the streets of Singapore, Malaysia and Indonesia, and you’ll be sure to find something delicious on the grill! One of the most popular dishes is the ikan bakar - little parcels loaded with sambal and fish, wrapped in banana leaves and grilled to a wonderful smoky flavour. Try this recipe to replicate this delicious Malay classic at home!

 Cooking Time: 15mins - 30mins

 Serves: 3 to 4

 Total time: 30mins - 60mins

 Course: Main

 Cook Method: Grill/BBQ

 Cuisine: Malaysian & Singaporean

INGREDIENTS : 

• 200g sting ray or ling fillet
• 4 red chillies (cut into halves, deseeded with stems removed)
• 20g toasted belacan (shrimp paste)
• 2 shallots (quartered)
• ¼ tsp salt
• 2 tsp fish sauce
• 2½ tsp sugar
• 2 tbsp lime juice (freshly squeezed)
• 1 stalk lemongrass (white part only, sliced thinly)
• 6 tbsp cooking oil
• 2 banana leaves (25x25cm)
• 2 bamboo skewers
• lime wedges to serve

INSTRUCTIONS :

1. Thoroughly clean the fish fillet and pat dry with a kitchen paper towel.
2. Place red chillies, shallots, belacan and lemongrass in a blender, add a little oil and blend to a fine paste. The paste should be thick and not too watery.
3. In a frying pan, heat 6 tbsp of cooking oil over medium heat and add sambal paste. Add salt, fish sauce, sugar and lime juice, and stir well.
4. Saute the sambal paste over medium-low heat for about 10 mins, then evenly spread the paste on both sides of the fish fillet, and place it on one of the banana leaves.
5. Place the second banana leaf on top of the fish fillets and use the bamboo skewers to pierce and weave in both ends of the banana leaves to hold them together.
6. Place the ikan bakar parcel on either a hot griddle or BBQ and grill for approximately 8-10 mins.
7. Place ikan bakar parcel on plate and carefully remove the top banana leaf. Squeeze lime over the fish and serve immediately.

Have a great day and nice try guys. Goodbye.

Onde-Onde (Pandan Glutinous Rice Balls with Palm Sugar)

Assalamualaikum and very good evening everyone. Today I would like to share a delicious and simple recipe for you to try at home. This food name is Onde-Onde. Onde-Onde is a popular Malaysian pandan flavoured dessert (kuih) that uses pandan leaves, palm sugar and coated with shredded coconut. It has a chewy texture and as you bite into an onde-onde, the melted palm sugar sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this kuih.

This is my favourite desert. Before this, my grandmother usually do this desert and sell it at school. I always help her, but I only help her to eat onde-onde that already done to eat. Hahaha I'm a naughty grandchild right☺? But that is my childhood story. Now when I already grown up, I learn this recipe with my grandmother. 
And now, I want to share with you guys. Try it okay? 

Onde-Onde 

 Cooking Time: < 15mins

 Serves: 3 to 4

 Total time: 15mins - 30mins

 Course: Dessert

 Cook Method: Boil

 Cuisine: Malaysian & Singaporean

INGREDIENTS :

200g glutinous rice flour

1 tbsp oil

½ tbsp sugar

¼ tsp salt

100g sweet potato (steamed and mashed)

Pandan juice / flavouring

¼ cup water

150g gula melaka (palm sugar) (or enough for filling into onde-onde, cut into small cubes)

Grated coconut to coat (mixed with a pinch of salt)

INSTRUCTIONS :

1) Put 2 tbsp glutinous rice flour (from the 200g) in a pan with 4 tbsp water over heat and stir until transparent.

2) Mix all the ingredients together except the water, sugar and coconut. Slowly mix in the water until dough forms.

3) Divide into 15gm balls, flatten dough and insert cubed gula melaka. Wrap them into a ball.

4) Cook the balls into a pot of boiling water and when they float, remove and coat with grated coconut.

5) Ready to eat with family.


See you in the next post. Thank you for supporting me.