Kari Kapitan

Kari Kapitan served with fried rice and spicy vege

For the nyonyas in Penang, this chicken curry is what they are proud of!  My mom cooks this curry once a year during the eve of Chinese New Year for the family reunion dinner. This recipe is taken from Nonya Flavours cookbook.  The ones that my mom cooks according to my sista is the Portugese version, I would one fine day post that version but for today, its this yummy version from Nonya Flavours! And when I tell my mom about this version, she says that this is the one that her mom, my grandma cooks!
Ingredients :
1 kg meaty chicken pieces (lazy cook uses about 8 pieces of chicken thighs, no mess in chopping up those chicken)
1 tbsp tumeric powder
1 tsp salt, or to taste
1 cup oil, for deep frying
2 onions, skinned, halved and sliced (omitted this cos hubby hates the sight of onions)

1 cup thick coconut milk (from 1 grated coconut)
1 tbsp finely shredded kaffir lime leaves
1 tbsp brown sugar/palm sugar
2 tbsp lime juice

Spice Paste :
350 gm (20-30) shallots
10 gm (2 cloves) garlic
20 gm (2 cm) ginger
20 gm (2 cm) galangal
10 gm (1 cm) tumeric
10 gm (3) candlenuts (lazy cook uses almond powder)
50 gm (2 stalks) lemongrass
75 gm (6) fresh red chillies
20 gm (10) dried chillies
20 gm belacan, toasted
5 gm (8-10) bird's eye chillies (optional)

Garnish (Optional) :
2 tbsp shallot crisps
2 sprigs mint leaves

Marinate the chicken pieces with turmeric powder and salt overnight.  Lazy cook just marinate for 30 minutes cos forget this step.  Deep fry the chicken in hot oil till golden, drain and set aside.
For the spice paste, lazy cook uses a mix of onions and shallots because shallots are expensive.  Lazy cook uses dry ginger powder, dry galangal powder, dry turmeric powder, almond powder instead of candlenuts, dry lemongrass powder, dry chilli powder and a squirt of harissa (Tunisian chilli paste).  In a blender, I blend the onions, garlic and belacan, then I mix the dry spice into the onion paste to get my spice paste.
Heat half of the frying oil in a wok to saute the spice paste till fragrant.  Add the chicken and cook for 5-7 minutes over medium flame.
Add the coconut milk (lazy cook uses canned), lime leaves (lazy cook uses frozen) and brown sugar.  Simmer till chicken is tender. Add the lime juice and mix well.
Dish onto servicng plate and garnish with shallot crisps and/or mint leaves.  Serve with bread or rice.

Lorbak

This is my son's favourite dish, in France we are fortunate because we could find the beancurd sheets and the five spice powder! 
Ingredients :
500 gm pork, cut into bite sizes
1 clove garlic chopped
1 shallot chopped
3 tbsp sugar, or to taste
2 tsp salt, or to taste
a dash of pepper
3 tsp five spice powder
2 tbsp tapioca flour
2 eggs

Beancurd sheets
oil for deep frying

Marinate all the above ingredients (except the beancurd sheets and oil for deep frying) overnight or for at least 4 hours.  Cut the beancurd sheets into the size that you would like, I normally follow the folds of the beancurd sheets that I buy.  Spoon the meat onto the beancurd sheet and roll them, if the beancurd sheet is too dry use a wet cloth to wet them a bit. Use the grave from the marinade to stick the edges.
Deep fry until golden brown and drain on paper towel.  My mom serves this with a mix of chilli sauce and tomato sauce and some crushed peanuts, also can serve with sliced cucumbers and deep fried tofu.

Lorbak

Chocolate Cupcakes

Yummy chocolate cupcakes

Cupcakes are so addictive, it is so good that I have to try doing another flavour and what other flavour than chocolate.  I gave some to my neighbour and she came back and said the gôut is so good that she cannot find them in the pastry shops!  This is a must try, really really good! Got this recipe from Joy of Baking website:

Ingredients

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

 

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). 

This time being lazy, I did not pipe the frosting but use a spoon to cover the top.

Makes about 16 cupcakes.

Chocolate cupcakes before frosting

Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz1IAiVnDag

Vanilla Cupcakes

Vanilla cupcakes

Cupcakes are popular in Paris at the moment, where I am in France, I have not seen much of it.  Anyway, I have that urge to try out a cupcake recipe and this time I look to Joy of Baking website for their Vanilla Cupcakes recipe.

Ingredients :

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Preheat oven to 350°F (177°C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Cupcakes before frosting

Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz1H9t0YxvS

Panini

Panini is lazy cook's most most favourite meal to prepare... not much work and not much cleaning up!

The filling depends on what is in the fridge, normally consist of a cold cut and some cheese.  My daughter's favourite is with Nutella.  Today I am preparing one with Coppa and Emmental, and another with Ham and Raclette.  I buy my panini bread frozen and it de-frost in about an hour out of the freezer.  Panini bread is actually half size baguette.  So when I need to prepare panini I just need to take out the exact amount of bread I need and in an hour or two I can prepare dinner based on what I have in my fridge.

Panini bread de-frosted

Panini toaster

Panini with filing ready to toast

In the toaster at 150°C for 5 minutes

Panini ready to serve

Lamb Stew Provencale

A simple lamb stew with very few ingredients, there is another lamb stew in France called Lamb Navarin and it's a stew of Lamb in root vegetables.

Ingredients :
2 tbsp olive oil
1 kg lamb rack
1 medium onion, julienne
1 tbsp garlic chopped
1 can of whole tomatoes (400 gm)
1 tbsp tomato puree
1 tsp rosemary
1/2 cup sliced button mushroom
salt & pepper to taste

Heat oil in a pot and brown lamb on both sides, remove.

Add onions, stir till transparent then add the garlic, tomatoes, tomato puree and stir well.  Return the lamb, stir well and add the rosemary, salt and pepper to taste.  Cover and simmer for 15 - 30 minutes, depends on the doneness that you like.  5 minutes before it is done, add the mushrooms.

I serve this with spaghetti.

Lamb stew provencale

Sour Cream Coffee Cake

Spice cake 

I got this recipe from Martha Stewart website, did not turn out like the picture shown because I added the chopped walnuts into the batter, it turned out more like a spice cake.  Here's the recipe:

Ingredients

2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/2 cup coarsely chopped walnuts
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, plus 1/2 cup for topping
2 large eggs
1 cup sour cream

Preheat the oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, vanilla, and walnuts; set aside.

Make the cake: Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture. Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up. Serves 12.

I use my bread pan and did not seperate the topping with the batter and it turns out to be more of a spice cake.

Cake strait out of the oven

Read more at Marthastewart.com: Sour Cream Coffee Cake - Martha Stewart Recipes