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Tapioca Masala Vadai

28 May

Tapioca Masala Vadai

1 tapioca, grated and squeeze out excess water
1 big onion ( chopped )
few curry leaves ( chopped )
1 green chili ( chopped )

1 dry chili
1 inch ginger
1 teaspoon fennel seeds

1/2 teaspoon turmeric powder
salt to taste

Blend ingredients in B to a rough paste. Then add A and B ingredients to the blended paste. Heat oil (to check if the oil is hot enough to drop the vadas, add a small pinch of batter, if it raises to the surface immediately , then that is the right stage to fry the vadas). Take a small lemon sized ball of the mix, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix. (The number of vada you add to the oil depends on the quantity of oil you heat)

Bread Pudding

9 Apr

Nothing beats warm bread pudding on a cold or rainy night. There are some decadent versions out there but I like to stick with fast and tasty and this is the basic way to make bread pudding.

400ml  Whole milk
5 Eggs
110gm Sugar
1/2 tablespoon vanilla essence
1/4 cup raisins (optional)

  • Preaheat oven to 150 degrees C.
  • Evenly butter each of the slices of bread on both sides.
  • Place a layer of the buttered bread on the bottom of the dish, slightly overlapping each other.
  • Sprinkle raisins evenly across the bread for the second layer.
  • Continue layering bread  until all the bread is used.
  • Beat together the milk, eggs and vanilla.
  • Pour this mixture on top of the layered breads.
  • Allow to stand for 30 minutes so the liquid is fully absorbed.
  • Bake for 30 to 40 minutes, or until top is golden brown.

Serve warm with ice cream, whipped cream or fresh fruit.  Run to the supermarket and get yourself a fresh loaf so you can whip up this delicious treat.

My Favourite Laksa Utara

20 Mar

I tried this when I was back to hometown for my 10 days leave. I love to go back to my homwtown  because that’s where  I can cook, relax , have fun and spend some quality time with my parents.

I love Laksa,my mom’s make the best Laksa. So I decided to cook Laksa with my mom help and  it turn out so good !

My yummylicious Laksa Utara

My yummylicious Laksa Utara

Laksa in packet(Rice noodle)
6 to 7 Ikan kembung
2 Bunga kantan( Torch Ginger Bud) )
Daun Kesum ( Vietnamese mint )
1 to 2 Crushed Serai ( Lemongrass )
3 to 4 asam keping

To blend
3 Red onions
3 Red chillis
5 Hot chillis/cili padi
5 to 7 dried chillis
Belacan(shrimp paste)

For side dishes
Lettuce Salad
Red onion
Red chilli
Hard boiled egg

Boil the fish until they’re soft and keep the boiled water for gravy later.
Now remove the fishes from their bones.
Blend the fish with some water.
In the meantime, soak the rice noodles in cold water for 30 minutes.
Now,boil the water that we keep aside at first. Next add the blended paste and stir well.
Then,add the blended fish.
Stir well and now add the daun kesum  ( Vietnamese mint ), asam keping, daun kantan( Torch Ginger Bud) ) and crushed serai( Lemongrass )
And add salt to taste.
Once the gravy is ready, you may boil the rice noodles until soft and serve with side dishes.

Try this and I’m sure you guys will love it !

Sizzling Yee Mee

21 Aug

Sizzling Yee Mee

Few weeks ago, I cooked this Sizzling  Yee Mee. I came back home and noticed that I still have a packet of Yee Mee. Looking at the packet of Yee Mee, I thought of cooking Sizzling Yee Mee. My first attempt and it was super easy & super delicious!

Sizzling Yee Mee

  • A small piece of chicken breast, sliced
  • 3 tbs vegetable oil
  • 4 dried shiitake mushrooms, soaked in  water overnight ( Wash the mushrooms prior to soaking them.  Do not discard the soaking liquid. )
  • 2 cloves garlic, chopped
  • 1 shallots, chopped
  • 3-4  dried chilies, cut into 1 inch strips
  • 1 -2  tbs black pepper sauce
  • 2 tbs thick soy sauce
  • 2 tbs oyster sauce
  • 2  tbs cornflour mixed with water
  • 1 liter water
  • 1 pieces fried mee suah
  • 1 spring onion, chopped, for garnishing

Heat the vegetable oil and saute the garlic, shallots and dried chilies until aromatic.  Stir in the chicken and shiitake mushrooms.  Cook  until the chicken pieces are semi-cooked.  Pour in the water, the liquid used to soak the mushrooms followed by the three types of sauces and simmer until the chicken pieces are cooked and the mushrooms have softened.  Right before turning off the heat, stir in the cornflour slurry to thicken the gravy.

To serve, gently rinse the fried Yee Mee  under running water and place in a bowl .  Pour the hot gravy on top, with a few pieces of chicken and mushrooms. sprinkling of Sprinkle the chopped spring onions for garnishing.  Serve sizzling hot!

Sinful dinner – Nasi Lemak

18 Jul

I have been craving for homemade nasi lemak since last week. So I decided to give it a try today and it turn out to be super yummy nasi lemak.

Nasi Lemak with anchovies sambal garnished with hard boiled egg, fried anchovies,sliced cucumber and fried peanuts.

Ingredients for Rice
1 cup of rice ( washed and drained )
2 cup of coconut milk
3-4 Pandan leaves ( tied in a knot )
1 Lemongrass
Ginger ( sliced )

1. Add all the ingredients into rice cooker.
2. Cover up and allow rice to cook.
3. Loosen rice grains with chopstickk / fork.

Ingredients for Anchovies Sambal
120 grm of Dried chili
1 Large onions
6 Cloves of garlic
2-3 tablespoon cooking oil
100 grm of Dried anchovies ( pounded )
1 Tomato
1 teaspoon Belacan

1. Blend together dried chili,onion, garlic and belacan into a fine paste.
2. Heat the oil and fry the pounded dried anchovies.
3. Then add the blended paste with tomato and fry until fragrant.
4. Add salt.

Ingredients for Garnishing
Hard boiled Egg
Fried anchovies
Sliced Cucumber
Fried Peanuts

Serve the rice with anchovies sambal garnished with hard boiled egg, fried anchovies,sliced cucumber and fried peanuts.
There you go my sinful dinner for the day – Nasi Lemak ( my first attempt 😀 )

Raava Upma

18 Jul

Good day everyone !

Sugar Upma for today’s dinner. I love sugar upma especially with tea 🙂 but only love my mom’s version the ‘loose’ upma. I dont like the normal paste kind of upma.

Another reason I love upma is because its preety easy and quick dish.You can have this upma for breakfast, lunch or dinner. Off to the recipe.

2 cup of rava suji ( Roasted )
1 medium size chopped onion
4-5 dry chilli ( You may add if you want it a bit spicy )
1 tea spoon mustard seeds
Few curry leaves
Ghee ( You may use other cooking oil as well )

1. First heat the ghee. Then add mustard seeds .
2. Add chopped onion,dry chilli and curry leaves once mustard seeds have popped.
3. Add water once the onion turn slightly brown
4. Bring water to a boil.
5. Add the rava suji little by little, stirring constantly using chopstick.( this is how my mom taught me ).
6. You may add water little by little just enough for the suji to cook.
8. Lastly, season it with salt and sugar. Well I add more  sugar since I prefer it to taste sweet.
9. You may also add grated coconut. Since it was a sudden plan for the dinner, I couldn’t get the grated coconut.

Once done, serve the upma while its still hot.

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