The Basic Beignet Dough for Baking

In French, this kind of beignet dough is called pâte à choux or pâte à beignets soufflés or, more colorfully, pets-de-nonne, nun’s farts, and is made with flour and butter stirred into boiling water, with eggs then being incorporated one at a time. It is an ordinary cream puff pastry, the same kind used for making cream puffs and eclairs. Beignets are popular elsewhere in the Mediterranean too, such as Italy where pastella per bignè can also be called pasta reale. In Greece beignet dough is called sou. There are two kinds of beignet dough, one for baking (this one) and the other used for deep-frying.

Yield: Makes 30 medium-size or 60 small beignets
Preparation Time: 1 hour

1 cup whole milk

1/2 cup (1 stick) unsalted butter

3/4 teaspoon salt

1 cup all-purpose unbleached flour

6 large eggs

Freshly grated nutmeg (optional)

1. Put the milk, butter, and salt in a large, heavy saucepan and turn the heat to medium-high. Once the butter has melted, add all the flour all at once. Stir with a wooden spoon until it creates a dough, pulls away from the sides of the saucepan easily, and the butter begins to ooze a little, 1 1/2 to 2 minutes. Transfer to a bowl.

2. Preheat the oven to 400 degrees F.

3. Beat the eggs into the flour mixture, one at a time, beating vigorously with a fork and making sure each egg is absorbed and the dough is smooth before you add the next one. Sprinkle with nutmeg, if desired.

4. Butter a baking sheet and, using a tablespoon, drop large tablespoonfuls of the dough in rows on the sheet 1 1/2 inches apart. Each droplet of dough should be about an inch in diameter for smalls ones and 2 inches for medium-size ones. Bake until golden brown, 22 to 25 minutes. Do not be tempted to peek in the oven, and if you simply must, crack the oven door slowly open, otherwise, the puffs may collapse. They will look and seem done at 20 minutes, but they are not; continue to bake until they are firm when pressed down on top with your finger, another 2 to 5 minutes.

Source : http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/856/id/45/

Burger the delicious fish

Ingredients

• 1 1/2 pounds cod or other white fish
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon butter or margarine, melted
• 1 teaspoon chopped fresh parsley
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground red pepper
• 3/4 cup crushed cornflakes cereal
• Vegetable oil
• Red Leaf lettuce leaves, tomato slices, and red onion slices
• Jalapeño Tartar Sauce
• 6 sandwich buns, split

Preparation

Place fish in lightly greased 13- x 9-inch baking dish; cover with aluminum foil.

Bake at 400° for 20 minutes or until fish flakes with a fork. Drain; cool and flake. Combine egg through red pepper in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cereal. Place on paper towels; refrigerate 1 hour.

Pour oil to a depth of 1/2 inch in a large heavy skillet. Fry patties in hot oil over medium heat about 2 minutes on each side or until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion, and Jalapeno Tartar Sauce.

Source : http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=346655

Fu Yung Hai meat kepiting

The Omelette material: * 100 gram meat kepiting * 100 gram bamboo shoots, the slice of the form of the match api * 2 rods of the leek, the slice halus * 1 garlic fang, memarkan * 3 items of the egg, kocok * 1/2 the teaspoon garam * 1/2 the teaspoon of pepper bubuk * 1 tablespoon of butter/margarin * 5 tablespoons of oil The Sauce material: * 1 garlic fang, memarkan * 50 cc air * 5 tablespoons of sauce tomat * 1 teaspoon of flour maizena * 50 gram peanuts polong * 1/2 the teaspoon cuka * 1 teaspoon of sugar pasir * 1 teaspoon garam * 1/2 the teaspoon of pepper bubuk * 1 tablespoon of butter/margarine
For the Spice: * Peanuts goreng * Cabe * Garam * Gula * The shallot & the Onion of Putih * Candlenuts/peanut butter * Chilli sauce sauce The instruction: * The omelette: heated margarine, then put the garlic, stir-fry through to kuning * Put crab meat, bamboo shoots, the leek, salt, and ground pepper, stirred level, adopted, cool down, then put the egg, stirred level, for became 2 bagian * Heat oil, then put 1 part dadaran, cooked through to ripe brownish, adopted, tiriskan, repeated once more, sisihkan * Sauce: heated margarine, then put the garlic, stir-fry through to kuning * Put water and tomato sauce, stirred level, boiled, then put flour maizena that was diluted with a little water, stirred level, didihkan * Put peas peanuts, salt, sugar, ground pepper, and the vinegar, stirred level, cooked until sauce congealed, adopted.




Source : http://bima.ipb.ac.id/~anita/fu_yung_hai.htm

The Fried chilli prawns with pea shoots

Pea shoots are one of the most flavoursome greens used in Chinese cooking. You can often find them in Asian supermarkets in among the pak choi and choi sum. They don't go a long way so be careful when you're cooking them and leave them in the pan for the minimum amount of time.

With the current press about the environmentally damaging farmed prawns, which are exploiting coastal habitats, you may want to steer clear of them and use the fresh Red Sea prawns that Waitrose stock; they have a much better flavour and you can enjoy your supper with a clear conscience.

20 large fresh prawns
2 red chillies, thinly sliced
4 cloves of garlic, peeled and crushed
Salt and freshly ground white pepper
3tbsp sesame oil
1tbsp oyster sauce
8 spring onions, trimmed and sliced thinly on the bias
300g pea shoots

With a sharp knife, cut the prawns through the back and head but not all the way through so that they are butterflied. Lay them on a tray and scatter with the chilli and garlic and season.

You will need two large pans for the prawns or, alternatively, you could use a griddle plate. Heat the pans with half of the sesame oil until it's almost smoking and fry the prawns, flesh-side down, for a minute or so on each side, then add the oyster sauce and a tablespoon of water, stir well, remove and keep warm.

Wipe the pan – or pans – clean and return to a medium heat. Add the rest of the sesame oil and then add the pea shoots and spring onions, season to taste and cook for 2-3 minutes, stirring every so often, adding a little water if they seem to be colouring and drying out. Transfer to a serving dish and lay the prawns on top.

Source : http://www.independent.co.uk/life-style/food-and-drink/recipes/fried-chilli-prawns-with-pea-shoots-825056.html

Prawns spring rolls

Ingredients
16 large fresh raw prawns
2 tbsp vegetable oil
¼ head savoy cabbage, thinly sliced
100g/4oz shiitake mushrooms, thinly sliced
1 tsp chopped fresh ginger root
1 garlic clove
1 tsp sesame oil
salt and freshly ground white pepper
4 large spring roll wrappers, cut in 4 squares to give 16 pieces
2 egg yolks for sealing
1L/1¾pt vegetable oil for deep-frying

For the salsa:
1 yellow pepper, peeled, seeded and diced
1 red pepper, peeled, seeded and diced
2 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp tomato ketchup
1 tbsp fresh chives, snipped
2 tbsp chopped fresh coriander

Method
1. Cook the prawns in a large pan of boiling, salted water for 3 minutes. Refresh them in cold water and peel them so that you have only the fleshy tail meat. Chop this into 1cm/½in dice. Set aside.
2. Heat the vegetable oil in a large frying pan until it is smoking. Add the cabbage, mushrooms, ginger and the garlic. Stir fry for exactly 1 minute and then tip into a large bowl. Allow to cool and then add the prawns and sesame oil and season with salt and pepper. Mix well.
3. Lay the spring roll wrappers out in a diamond shape. Arrange the mixture on the wrappers in a cylinder shape. Fold up the bottom corner over the mixture then pull in the two side corners. Roll up over the top corner and brush very lightly with the egg yolk to seal it closed. Note that it is important not to let the wrappers dry out before they are filled. Also, do not overfill them.
4. To make the salsa, fry the peppers in the oil over a gentle heat for 2 minutes. Add the plum tomatoes and fry gently for a further minute. Add the wine vinegar, sugar, ketchup and taste for seasoning. Season with salt and pepper if necessary. Do not add the chopped chives and coriander until just before serving.
5. To serve, heat the oil in a large pan to approximately 180C/350F when a cube of bread will brown in one minute. Fry the spring rolls in small batches for about 5 minutes until golden brown. Drain on kitchen paper. Serve immediately with plenty of the fresh salsa on the side.

Source : http://www.bbc.co.uk/food/recipes/database/crispyprawnspringrol_7358.shtml

The Chicken curry

To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.

Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
100ml/3½fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve

Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Source : http://www.bbc.co.uk/food/recipes/database/chickencurry_82424.shtml

The Kangkung with Bean Sauce

I had a bunch of Kangkung (known variously as water convulvulos, morning glory, tung-choy (HK)) in the fridge. The usual ways of cooking kangkong in my family are
a) stirfried with sambal belacan
b) stirfried with garlic, fu-yuu (white fermented bean curd) and chilli. Alternatively, I would make a sauce of fu-yu, chilli oil, Chinese wine and sugar and toss that with boiled kangkong.
c) stirfried with plenty of garlic.

Last night the usual ways did not appeal. Or rather, options a) and c) did not appeal, and although option b) did, I had no fu-yuu at home. However, there was something else in the fridge that caught my eyes, a jar of Yellow Bean Paste. Hmm. similar to fu-yuu, both are kind of salty, savoury and strongly flavoured. The yellow bean paste would have been quite flat used on its own, it is usually cooked with meat. And suddenly the thought of kangkung and pork in a yellow beany sauce began to sound appealing to me and I had a go at cooking it. Well, the end result tasted rather good, but on the salty side, on account of the yellow beans. It would have been better if it was eaten with rice....I think this recipe would work with black beans or toban (chilli bean) sauces. There is no accompanying picture because we did not think to take one, but it really is quick and easy to cook.

Kangkung with Pork and Yellow Bean sauce

1 bunch of kangkung, washed, with stalks separated from leaves
Chopped Garlic
Chopped Onions
2 tsp Yellow Bean sauce
Pork, sliced thinly
Cooking alcohol (whisky in my case, but shaoxing wine or cooking sherry would do too)- as marinade, and during cooking.

1. Marinate the sliced pork with white pepper, sesame oil and cooking alcohol for 30 minutes
2. Heat some oil in the wok and toss the pork on high heat for about 2-3 minutes to cook it. Scoop out the pork and set aside.
3. Add more oil into the wok if needed. Toss the garlic and onions on medium heat until fragrant. Add the yellow bean sauce and toss some more.
4. Throw in the kangkung, stalks first, followed by leaves. Crank the heat up to the maximum setting. There will be a lot of sizzle and sazzle. Don't worry. Toss the vegetables until it wilts, about 2-3 minutes. Do NOT add water, the vegetables will naturally 'sweat' water. Splash some alcohol on the side of wok and return the cooked pork to the wok. Toss to combine, and it is ready to serve.

Source : http://umami.typepad.com/umami/2004/05/kangkong_with_b.html

The Sotong Kangkung

In english it's called "water convolvulus with squid"..emmm,..ok, lets just stick to sotong kangkung...sounds more delicious and tempting. The sotong kangkung was really nice and spicy with a lot of kacang and tauhu and it cost around RM5 per plate. The place where I had this was in in Mentakab somewhere near the Store supermarket. But i guess you can always find one warung here in KL selling this.




Source : http://singlemommyinkl.blogspot.com/2008/11/sotong-kangkung-u-want.html