Taco cups

Taco cups
This easy to make taco cups are simply delicious!!! I made them today and serve them to my eldest daugther and her friend who had came over to our house to work on their school project. The girls simply raved about the taco cups … Lala, my daughter’s friend even asked for the recipe πŸ™‚

A BIG Thank You to all those peeps out there who had shared this recipe over FB…. πŸ™‚

these disappeared in a flash …. the kids could not get enough of them! πŸ™‚
I had tweaked the recipe a bit to suit my taste though hehee …

Here’s my version of the taco cups:

Taco Cups

300 g minced beef
1/2 grteen capcisum – diced
2 big tomatoes – diced
2 stalks of coriander leaves – sliced thinly
2 red chillies – sliced thinly
2 slices of cheese
1 packet of tortillas (I used Mission brand tortillas)

Seasoning:
2 tsp of Chilli powder (more if you like it hotter)
2 tsp of Cumin powder
2 tsp of Garllic powder
a dash or two of dried oregano leaves
black pepper powder to taste
salt to taste

the fillings ….
Method:
– Preheat oven to 180 degree C.
– In a large skillet, brown the minced beef. Season with all the seasoning. Off fire and transfer to a big bowl.
– After the beef has cool enough, add the other ingredients such as tomatoes, capsicum, chillies and coriander leaves. Mix well.
– Cut flour tortillas into a square shape and cut further into 4 smaller equally sized square pieces.
– Grease muffin tin with a bit of olive oil or cooking spray.
– Line each muffin cup with a tortilla sheet.
– Add 1 tbsp of the taco filling. Top with a small bit size of cheese.
– Then add another layer of the tortilla sheet, press down and add 1 tbsp of filling and cheese.
– Lightly brush the top edges of the tortilla with olive oil.
– Bake 18-20 mins until golden brown.

Note : Best to serve while its still warm (cos that’s when the side crust are still crunchy)

No crust quiche

No Crust Quiche

I baked these no crust quiche early dawn before getting ready for work. Hubby loves them and so do my colleagues πŸ™‚

It’s a very easy recipe and depending on your quiche mold, you can easily get about 8 pieces, based on the recipe below.

No Crust Quiche


Ingredients:
2 chicken sausages – diced
1 big onion – diced
1/2 red capsicum – diced
1/2 green capsicum – diced
1 tbsp butter
4 tbsp of milk
6 eggs
1 cup cheddar cheese – grated coarsely
1/2 tsp of salt
1/2 tsp of ground black pepper

Method:
– Preheat oven at 200 degree C.
– In a saucepan, melt the butter and saute the onions, capsicums and sausages for about 3-4 mins. Off fire and let it cool slightly.
– In a bowl, combine the eggs, milk and cheddar cheese and the sauteed ingredients.
– Add the salt and black pepper and mix well.
– Spoon the mixture into muffin cups or quiches molds
– Bake till cook for about 10-15 mins in the oven.

Note: I baked my quiches using aluminium molds but if using muffin cups or molds, do grease them a bit before adding the mixture.

Karipap Bai

Karipap Bai

Ever since I saw the photos in FB, I’ve been wanting to place order for the Karipap Bai sold via FB but till now I’ve never had a chance cos I’m always not able to get any … it’s always sold out by the time I saw the post.

So last week, while at Phoon Huat, I bought the pastry margarine and today, yes today, finally I had the chance to try my hand at making my very own Karipap Bai. Thanks to a blogger, BitterSweetSpicy for sharing the recipe with a very detail pics on how to go about making it. I finally did it!!!

For the recipe, please refer to this link

Yes, it a long process and tiring but …. the end results was so satisfying πŸ™‚

The fillings … made of potatoes and minced chicken meat.

Besides that, the knowledge that I am able to do it … making my very own karipap … that knowledge acts like the toppings to the satisfying snacks just now.

Of course, my karipap did not like the original nor taste like the original … still I am very very happy with it and my husband ate 4 of it at one go, plus my nieces and sister gave me the thumbs UP! πŸ˜‰


The cut dough before rolling them into squares …

Putting the filling …

Halfway thru the final process …

Ready to go into the oven …

Finally … ready to be served!

Pau Sambal – Revisited

i have not made these ‘pau’ (spicy anchovies buns) for over a year. The other day my eldest mentioned her cravings for it and I made them yesterday. Within less than 15 mins…. All gone! πŸ™‚

Alhamdulillah … during the iftar (breaking fast) time, the family members simply love them as do I cos this is also my favourite snack and this recipe has been with me for a long time πŸ˜‰

Recipe can be found here.

Korean Kimbap

Once I’m back tinkering in the kitchen, its like non-stop the recipes start flowing in the brain hahaa πŸ˜‰

Today, its Korean Kimbap …. a virgin attempt for me and alhamdulillah it turns out beautifully.

It turns out to be a favourite of my eldest daughter and she ends up eating the most of it πŸ˜‰

I showed the fotos to my family members via our family chat group and most of them thought it were sushi hehee …. It does look similar but tastewise there are differences. My personal preference would be kimbap and not sushi cos I do not like the taste of vinegar in sushi.

Kimbap

Ingredients:
2 cups of sushi rice – cook and then mix with salt to taste and a little sesame oil. Let it cool but cover up so that it won’t become dry.

1 Cucumber – cut into long strips, best use Japanese cucumber. Sprinkle a little salt all over the cucmbers and let it be for about 10 mins. Then pat dry with paper towel. Put aside.

1 Carrot – cut into long strips. Saute with a little oil and add salt and pepper. Put aside.

4 eggs – make into omelette and cut into strips.

3 chicken hotdogs (zacs brand) – cut into long strips and saute for awhile. Put aside.

5-6 pcs of roasted seaweeds sheet

Method:
– Lay the seaweed sheet over the sushi bamboo mat. Add enough rice over the sheet. Spread nicely (not too much rice and leave a bit of space at the sides). Refer to photo as shown below.

– Then arrange the other ingredients cucumber, carrot, omelette and hotdog.
Slowly but firmly roll the kimbap. Ensure its tight.

– Once done can cut into pieces. Use a sharpe knife and after every cut wipe the knife with a clean wet cloth.

– Once all cut out, it’s time to pop them into the mouth πŸ˜‰

 

Sardine Rolls

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Sardine Rolls

Making these sardine rolls reminded me of the days in school. My first attempt at making these rolls was during the home economic class. In fact, this recipe came from my textbook. I still have the textbook with me πŸ™‚

It’s a simple recipe that requires the use of shortcrust pastry and sardines fillings.

For the shortcrust pastry :Β 
100 g flour
50 g butter
2-4 tbsp of cold water

Method:
Cut butter into small cubes. Rub the butter with the flour using your fingertips till they becomes crumbs like. Add the water bit by bit, mix till it becomes a dough.

Fillings:Β 
2 sardines, mashed
1 red chillies, thinly sliced
1 onion, thinly sliced
1 small lime – extract the juice
salt and pepper to taste

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Making the sardine rolls:
Roll out the dough into a square. Cut it into two.
Put half of the fillings along centre of each pastry strip.
Wet edges with water. Fold the pastry over and seal the edges.
Press edges with a fork.
Cut into 4 cm pieces. Make two slits on top of each piece.
Glaze with beaten eggs.
Bake at 190 degree C, for about 20-25 mins.

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Cornish Pasties

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Made the Cornish Pasty around 9 am just now. The mood strike HOT!!! so without further ado I went ahead with my mission.

I have loved eating Cornish Pasty since young. But this will be the first time I’m making it on my own. Usually, I would just buy from the Sweet Secret shop in JB. Most of the Cornish Pasty I ate before, are soft and crumbling. This time, the ones I made are firm and hard like biscuits. I believe this is the original version of the pasty. From what I read online, during the older days, miners and workers brought these pasties to work. The pasties were described as firm and hard enough to be put into pockets yet delicious to eat.

Indeed, the ones I made today are just as it was described. It is firm and hard to the touch and yet when bitten, it was just like a biscuit, once it goes into the mouth you can taste the flavour and it crumble nicely as one chew on it. The fillings are simply tasty. Overall, I love this recipe and going to add this to my personal collection.

Thanks to Jamie Oliver for the recipe, though I did not follow exactly when it comes to the fillings. My fillings are based on what I have at home;)

Cornish Pasties

For the pastry:
500 g plain flour (have extra for dusting)
pinch of salt
250 g of cold unsalted butter (I used salted) – cut into small cubes

Method:
Pour the flour into a bowl, season with salt, then using the rubbing-in method, rub the butter with the flour. Add about 200 ml of water or more (depends and use bit by bit), to quickly mix it up. Mix till it become a dough. Do not overwork the dough, just squeeze, hug and pat on it to ensure it binds nicely.

Preheat oven to 190 degree C.

Filling:
200 g skirt steak – cut into slices and into small 1 cm size cubes. – (kita pakai daging goreng aje, tak tahu apa tu skirt steak hahaha)
1 onion – dicedΒ Β n small sizes
1 potato – diced in small sizes
1 small bowl of mixed vegetables
half red or yellow capsicum – diced in small sizes
1 stalk of spring onions or coriander leaves (sliced thinly) – (this is not in the original recipe)
salt and pepper to taste
1 tbsp of olive oil
1 tbsp of blended garlic and ginger mix – (this is not in the original recipe)

Method:Β 
Add all ingredients in a saucepan, fry for about 5-8 mins. Stir well and leave to cool.
(Note: this is also not in the original recipe)

Making the pasties :Β 
Cut the pastry into 10 equal pieces and roll each one into a ball. Dust a clean surface and a rolling pin with flour. Pat and push each piece of pastry out to the thickness of a coin, dusting and turning as you go. Repeat till all are round in shape.

Add filling to the middle of each pastry, brush the edges with beaten egg and fold the pastry over the flling to make a semicircle. Crimp the sides as you wish. Put into the baking tray which has been dusted with flour. Brush with the eggs before baking them into the oven. Bake for about 20 to 25 mins or until golden brown.

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The pasties before baking … I made two different designs for the crimping.

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Ready to be served …

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Yumss… Β πŸ™‚

Chwee Kueh

Chwee kueh is a local Chinese savoury snack. Normally it’s serve during tea breaks and mini celebrations. Can also be eaten for breakfast. Β This recipe is a keeper. I really like it and I had made it last Sunday. My first attempt and alhamdulillah, it turned out good, I’m definitely going to repeat making it. My eldest niece gave me a thumbs up when she had them … Β πŸ˜‰

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Chwee Kueh .. I wanted to garnish with red chilli but had to sub with green since there’s no red chilli at home …hmm will look nice with red chilli on top.

Chwee Kueh (makes about 2 dozens pieces)

150 g rice flour
12 g cornflour
12 g wheat starch
1 tsp salt
2 tsp veg oil
300 g room temperature water

Whisk all ingredients together till smooth.Β Add 400 g boiling water and whisk again.

Cook over low heat till just thick enough to coat the sides of the pot thinly.Β Off the fire and put the pot in a water bath. Stir a bit to help dissipate the residual heat.

Pour mixture into moulds. Steam for 20 min. Then steam another 1-2 min, uncovered, if there’s water on the cakes.

To make the topping:

150 g chai poh (salted turnip) – rinse twice to remove access salt. Drain well.
30 g garlic – peel n mince

Mix the garlic with the chai poh and add 1/4 tsp dark soya sauce. Mix evenly.
Fry the chai poh mix with a 120 ml oil. Stir fry over medium-high heat.
When the garlic is nicely golden brown, reduce the heat and add 2 tbsp of sugar. Adjust seasoning accordihgly. Off fire.

To serve.

Unmould with a skewer or chopstick. Add the topping. Ready to serve with sambal.

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Soft and savoury … my favourite πŸ™‚

Original recipe from :