Steamed chocolate cake with chocolate ganache

A very rich chocolate cake.  It's been a long time since and I've been craving for this one, and dreaming of steaming my own.  Long time back a friend of mine used to bake for me, and I kind of miss the taste of it.  While I was blogging yesterday I found the recipe and have "edited" the recipe to my liking. First time steaming a cake and it's turned out exactly how I want it to be! 

Ingredients :
Cake
250 gm butter
3/4  cup sugar

4 large eggs

2 cup of flour
3/4 cocoa powder
1 cup mix of water and evaporated milk 


Method : 
1. Mix cocoa powder, water and evaporated milk together. Set aside.
2. Beat butter and add the sugar until fluffy.  Add the eggs one at a time.
3. Add the batter together with dry ingredients. Beat until all ingredients are incorporated. Do not over beat.
5. Steam for 45 minutes.

Chocolate ganache :
1 tbsp margarine
3 tbsp condenced milk
2-3 tbsp cocoa powder
A little bit of water

Method :
1. On gas stove, place pan on top of it and keep on low heat, melt margarine, add the condenced milk and cocoa powder together. Keep stirring batter until well combined. 
2. Add in a little bit of water. Stir until well combined and chocolate ganache thickened.
3. Pour chocolate ganache on top of the cake. 

Vegetarian bukhari rice

You must have heard about Chicken or Mutton Bukhari. This recipe is without any meat what so ever. I designed the recipe for vegetarians. Second time cooking the recipe and we never get enough of it. It goes well with Chicken Rendang. You can serve this during special celebrations or any festive seasons.

Vegetarian bukhari rice
Item A: Fried
1 sinnamon stick
2 star anise
6 cloves
1 tbsp cumins
4 cardamom

Item B: Blend
2 big onions
3 peeps of garlic
2 cm ginger

Item C:
2.5 cups of rice/basmati

Item D
Evaporated milk - 1/2 cup
Fresh milk- 1/2 cup
Water- Half cup (as u wish)

Item 4: (Amount according to ur wish)
Raisins
Fried onions

Method :
1. Heat up ghee on frying pan and add in Item A then item B until until golden brown.
2. Add in item C and fry for 3 minutes.
3. Move mixture onto rice cooker and stir until ingredients well combined.
4. Add in item D. Stir well and leave to cook.
5. For garnishing add in raisins and fried onions.

Pulut Udang/Grilled sticky rice with prawn and coconut filling

Back in my hometown, I used to ask my Aunt to make this for me, but she ended up selling it for profit instead.. hehehe.  Pulut udang is one of my favourite for tea time.  Seating down in front of the TV and eating it with tea or coffee.. NICE! Three days ago I had some spare time so I decided to do my own.  Lots of blogger were blogging this recipe.. so I "edited" the recipe to my own liking. It's damn delicious!

Ingredients:
1) Rice : 300 gm glutinous rice
200ml cocounut milk
A little bit of water

2) Sambal : Blend
Half cup of dried prawns
3 peeps of garlics
6 red onions
2 cm ginger
9 dried chilies
2 lemongrass
Half tsp fenel

3) 2 tbsp cooking oil
200 gm grated coconut
Banana leaves
Lidi ( middle stick of coconut leaves) or skewer

Method :
1.  Soak rice for 10 hours.  
2.  Steam rice until half cook then add in coconut milk leave until cook
3.  Heat up cooking oil and add in blended ingredients until fragrant and add in grated coconut.  Fry until its turn reddish and dry up.
4. Place rice in the middle of banana leave (9' X 11').  Add in sambal on top of the rice and roll/wrap them together.  
5. Put stick into the banana leaves wrapper. This step will stop rice from coming out from the banana leaves wrapper.
6. Bake/grill in the oven at 170C for 10 minutes.

Crab curry recipe

This the most expensive dish I have ever cooked in my life.  But trust me it's really satisfying when it tastes dammmn marvellous! A friend of mine helped me to cook and I've got this recipe from him! My mom and brother liked it so much. I couldn't stop licking my finger.. heheh. Follow the simple method below and your crab should taste the same...yummy!

Ingredients :

1 kg crabs or lobster
2 tbsp cooking oil
1 onion sliced
1 spring curry leaves
2 inch cinnamon stick
2 onions, blend

2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder

4 cups water
500 ml coconut milk
3 coriander leaves 
1 tsp vinegar
2  medium size eggs
10 pieces dried chillies
1 tsp salt

Method :
1. Clean crabs. 
2. Fry onions and curry leaves  and cinnamon on hot wok till fragrant. Add in blended onions and fry until brownish. Add in the chilli powder, curry powder and cumin powder, stir for 5 minutes. Add in water and let it boil for 5 minutes.
3. And add in crabs and stir until crabs covered with the spices. 
4. Add the coconut milk, coriander leaves and vinegar. Stir and leave for 10 minutes.
5. Add the eggs, dried chillies and salt. 
6. Off stove right after you see oil floats to the top.

Sweet sour fish recipe

Last month my brother came for a visit and he brought me some fresh fish from Sabah (Borneo). This is one of the last fish we had left in the  fridge. Actually I have never eaten sweet sour garupa here in KL/Selangor,  So I came up with the recipe below to suit my taste buds and as usual it turned out nicely... hehehe (smug face).  Loveee the natural colouring in it, the lemongrass smell and the sweet pineapple, nyum nyummy! Worth trying!

Ingredients:
1) 2 medium size white fish (Fry with flour)

2) Blend:
4 pieces asam gelugor
1 big onion
2 peeps of garlic
1 cm ginger
1 big lemongrass
2cm turmeric

3) 1 onion (cut into small pieces)
1 tbsp curry powder
2 tbsp tomata sauce
1 tbsp oyster sauce
1tsp fish sauce
Half cup of tamarind juice
Half cup of pineapple
Tomato
2 red chilies
Kaffer lime leaves/lemon/onions for garnishing

Method:
1.  Heat up the oil and add in onion, stir until golden brown.
2.  Add the blended items and stir until fragrant.
3.  Add in all the sauces, then tamarind juice, pineapple, and tomato. Leave for few minute until you can see the oil floats to the top.
4.  Your sauce is ready, pour sauce onto the fish, but don't forget to put red chilies and kaffer lime for garnishing.

Sekincan Ikan Bakar Recipe (Grilled fish my style)

Can't get my eyes off this fish.. hahaha. My brother brought this fish all the way from Sabah. It weighed almost 2 kgs! When I'm thinking of how to cook fish, the first thing that comes to mind is I will grill it. I like anything with lemongrass in my recipes, love the lemon mint taste, like very fragrant with light hint of a ginger taste . Without wasting anytime I decided to grill.

I went to Sekinchan Ikan Bakar Restaurant to have their popular (ikan bakar)/grilled cheap fish and had to pay an unbelievable price. I was a little bit upset  to pay my hard-earned money for that cheap fish, so I told myself not to go there anymore.  I'm not a stingy person, but I want something that is  worth for paying for, feel guilty though. Money does not come from the drain alright! Well I'm not going to complaint how good or nasty their grilled fish was, but I have designed a recipe which is slightly like the Sekinchan Ikan Bakar Restaurant has! Bye bye Sekinchan, I am going to cook at home for good!

Ingredients :
1 red/white fish (I used white fish)
3 tbsp cooking oil
2 lemongrass
Kaffir lime leaves
Half cup of tamarind juice
2 tbsp of tomyam paste
Banana leaves or aluminium foil

Blend :
8 dried chililes
5 red onions
5 garlics
2 lemongrass
1/2 tsp belacan/shrimp paste
1/2 tsp dried shrimp
Salt and brown sugar


Grill Temperature : 200 C
Grill Time : 45 minutes


Method :
1.  Heat up cooking oil and add the blended items. Stir well until fragrant or lightly brown.
2. And when you can see the cooking oil floats to the top add in lemongrass, kaffir lime leaves, tamarind juice and tomyam paste and leave for 5 minutes.
4. Put sauce over fish and wrap it in aluminium foil.
3. Leave fish in the oven for 45 minutes.

Crab with soy sauce

Most people love mud crabs but I loveee blue crabs which are sweeter and cleaner. You can easily get big fat blue crabs in Sabah off the South China Sea and they are a lot cheaper there too!

Back in my hometown in Sabah (Borneo) my brother used to bring giant crabs for me almost every morning! And am happy to say I kinda got addicted to it. I remember he used to advise me not to eat crab everyday because he said if I ate crab everyday, my body will feel weak... it's kinda weird to say something like that but I never asked him why he said so..  And I told him that he was wrong because crab always makes me excited, I feel energized and excited whenever I am eating crab! Hahaha.

He is my younger brother. I've got 2 more younger brothers after him and I am the only girl in the family. When he was in secondary school he loved to go fishing with friends.  Once he came back home in the middle of the night.  The next day a friend of mine told me that my brother fell asleep in class. Back then I often worried about him and his studies as he liked to spend time talking about fishing all the time with his friends at the jetty. My dad worried too that he would not be getting anywhere in life.

Today, everything has changed. He proved me and everyone at home wrong! He transformed his interest to a career and now he is supplying fresh seafood to restaurants, hotels and wet markets around Kota Kinabalu and also receiving some orders from suppliers in Peninsular Malaysia. I'm proud of him.

So when he came to visit last month, I cooked these especially for him and I am glad he loved it to the max! I think this is the most delicious crab dish I ever cooked. You may as well try this recipe. Served best during special occasions such as family gathering.


Ingredients:
10 boiled crabs

1) Heat up cooking oil and add in below:

2 holland onions (blend)
6 shallot (blend)
6 pips garlic (blend)
2 inches galangal (blend)
2 inches ginger (blend)
2 lemon grass (blend)

2) wait until above ingredients caramelized, and add in below until fragrant and the sauce has thicken

6 tbsp chili paste
2 tbsp thick soy sauce
2 tbsp oyster sauce
2 tbsp chili sauce

3) and lastly add in below wait for 3 mins, pour onto the crabs and you are done!
salt and brown sugar
2 tbsp tamarind paste