Manggo with Sticky Rice

This Mango Sticky Rice Dessert (Khao Niaow Ma Muang) is a classic Thai dessert.. Its simple, if you like manggo and sweet sticky rice you gonna love it!! :)

Ingredients :

• 1 cup sticky rice - be sure to get the right rice :) (also called 'glutinous rice')
• 1-2 ripe mangos, peel and cut into bite-size pieces.
• 4-5 tbsp. sugar OR soft brown sugar
• 1/4 tbsp. salt
• 1 can good-quality (thick) coconut milk - for sauce. For rice -1/2 can coconut milk.
• water for steaming the rice

Steps: 

1. Wash and soak the rice for about 4 hours. Drain the water, put in the steamer and steam for about 10 mins. Then, take out from the steamer and put in large bowl. Combine well with coconut milk with a little bit salt. Steam again for about 25 mins or until the rice is cooked.

2. Prepare the sauce: Add sugar and coconut milk together in the pan, bring them to boil ( low heat ).. Keep stirring until the sugar is dissolved. Taste the sauce for sweetness, add more sugar if desired.

3. To assemble, take about a 'mounds' of sticky rice in each serving bowl. Top with the yummy yellow mango, then pour sauce over. Enjoy!! :) - OMG my mouth watering while writing this :o ..

Tip: to get extra nice looking rice, ( see step 1 ) when turn off the heat, leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes..

Pea + Potato Puree

1- Peel the potatoand wash.. Remove the peas from pod, place in a colander, and rinse with cold water.

2-  Boil the potato until it soft. Place the peas in a steamer and cook for 3 to 5 minutes, or until tender. Drain potato and peas, rinse with cold water.

3-  Puree both tegether in a food processor or blender until smooth. Add water as needed to reach desired consistency.

Menu for Frieda today :) .. Fresh from the pod. Happy mummy here :D

White Radish

White Radish

White radish harini sungguh segar.. Alangkah best kalo dapat buat Kimchi tp kimchi masih banyak dalam peti sejuk hmmm .. Nampak gayanya sayur lemak je la radish oii :)

 

 

P/s: ni post ptg td tp terpost dlm blog lain so kita copy paste je.. Tak berapa sihat nak menaip..

Egg Noodles with Mushroom

This noodles have a very light taste of chicken and mushroom..

Ingredients: 

Chicken

Mushroom- wash, soak and boil until it soft.. Dont forget to keep the water for extra flavour.

Veggies

2 cloves of garlic-chopped, 1/2 inch of ginger and 1 small size onion-chopped and Vegetable oil for frying..

1- Heat the oil, fry the garlic, onion and ginger until fragrant.

2- Add the chicken, fry until the chicken a little bit brown and add water.

3- Once they boileng add the noodles wait until it boiling again and add the veggies, a little bit salt and the mushrooms stock.

4- 

Fried Eggs with Seaweed

Its super easy to prepare : 

4 eggs- lightly beaten

1 clove of garlic- chopped

Half small size of red pepper- chopped

A pinch of salt

Seaweed/Nori/Laver

Combined all together except the Seaweed,  fry in medium heat using non-stick pan until half-cook, and then add the seaweed on top. Lowered the heat and allowed it to cook. After that, roll it when it still hot and cut it.. Just as simple as that! It takes less than 10 minutes. :)

How To Cook Grass Jelly powder

Today is my first time I make Grass Jelly or in my country we call it Cincau.. My husband bought the packet of 100 grams of Grass Jelly powder in Asian shop. I dont know how to cook it because it very easy to get a ready one in my country.. I just love to have it with the Soy milk or Vanilla soy milk and add ice cube, really refreshing.

Steamed Buns with sweet Red Bean filling

For the Dough

Ingredients

500g all purpose flour
1 tablespoon active dry yeast
1/2 cup of sugar
1/4 cup of corn oil
1 cup of warm water
1/2 teaspoon of baking powder

Steps;
1. Dissolved the sugar in warm water,
2. Combined all dry ingredients with corn oil and mix well.
3. Add the sugar water and knead until the dough is smooth and elastic .. cover with clean cloth and leave it to rise about double size..
4. Punch the dough , sprinkle the board with flour and knead again about 5mins.. Make about 12 same sizes dough balls. Leave it to rise about 10 mins.
5. Put the filling inside and shape the balls into smooth surface up..
6. Put each ball in a wax paper circle. Let stand covered about 30 mins.
7. Make your steamer ready, when the water is boiling, transfer as many buns on wax paper into steamer and  leave about 1 to 2 inches between the buns. Cover the steamer. Steam buns over boiling water for 15 minutes. 
8.  REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish color on bun surfaces. Continue steaming batches of buns until all are cooked.

For the filling

200g of red bean in water.. easy because its already soft
6 tablespoon of sugar- I normally use brown sugar
2 tablespoon flour 

Boil the red bean with sugar and a bit of water until tender, cook until you got a paste.. you can use smasher to smash it.. add the flour to make it thicker.. off the heat and leave it to cool.. ready to fill in dough ball..