Sunday, April 25, 2010

25 Apr 10 (Sun) - Japanese Curry

Cooked Japanese Curry today coz I promised those in office that I would cook and bring to them for sample. Followed the curry ratio in the SoEZ cooking recipe and used local potatoes instead of Idaho potatoes.

Japanese Curry
(Golden Curry Paste, Java Curry Paste, Cooking Sake, Plum Sauce, Local Potatoes, Large Onion and Carrot)

Sunday, April 4, 2010

4 Apr 10 (Sun) - Abok-Abok Sagu

Was at sis’s place again. Tried out a dessert recipe called Abok-Abok Sagu (Sago Cake) that I found in the U-Magazine. It was a variation of the usual Sago Melaka that I always make. Cooking the pearl sago and the filling was easy. It was the arranging of the sago together with the filling in the jelly moulds that was difficult. Left them in the fridge to set and only brought them out at night to pack into boxes so that I could bring them to work the next day. Most of them ended up broken with the fillings spilling out and only one barely made it.

Abok-Abok Sagu - Sago Cake
(Pearl Sago, White Grated Coconut and Palm Sugar Syrup)

250g pearl sago, soaked 30mins then drain
750ml water
100g sugar
150g white grated coconut
1/2 tsp salt
200ml palm sugar syrup

1.  Bring water to boil, add soaked sago, stir continuously till transparent and thick. Remove from heat
2.  In a pot, cook the white grated coconut with sugar, palm sugar syrup and salt till well mixed and thick
3.  Pour the cooked sago into a jelly mould till half filled and add 1 tbsp of coconut fillings, then top it up with the cooked sago again to seal it
4.  Repeat till all ingredients used up. Chill in fridge till ready to serve

Thursday, April 1, 2010

2 Apr 10 (Fri – Good Friday) - Yaki Udon

It’s a public holiday today and was enjoying it in the comfort of my house. Tried out one of the many Japanese Cuisine dishes today – Yaki Udon and I ended up having a mountain of it. So messaged M to bring some of it back to eat. She packed a full box and sat to chat with me for a while. Her feedback of the food was good and I felt happy. It’s always nice to have someone to appreciate your cooking.

Kibun Instant Japanese Fresh Udon and Katsuobushi Dried Shaved Bonito

Aosa Seaweed and Kikkoman Sushi & Sashimi Soya Sauce

Yaki Udon
(Udon, Shallot, Garlic, Egg, Carrot, Red Pepper, Dried Shaved Bonito, Seaweed, Cooking Sake and Soya Sauce)

10ml cooking oil
1 egg, lightly beaten
1 shallot, cut into small pieces
1 chopped garlic
10g carrot, julienne
1 red pepper, sliced thinly
200g udon
5ml light soya sauce
A dash of salt
A dash of black pepper
30ml cooking sake
Some dried shaved bonito and seaweed bits

1.  Pre-heat pan for 1min then add oil, garlic and shallot
2.  Fried the egg
3.  Add carrot and red pepper and let it cook for 1min using stir-frying method
4.  Add udon, light soya sauce, salt and black pepper
5.  Fry for 1min to mix well
6.  Add cooking sake
7.  Fry for another 1min
8.  Serve with dried shaved bonito and seaweed bits