izreen's incidental indulgences

And The Buck Stops Here

noreply@blogger.com (izreen fara) — Wed, 18 Nov 2009 08:36:00 +0000

Actually, I would love to pepper and punctuate this blog entry with copious amounts of the f-word (to be used as verb, noun, adjective, whatever). However, due to delicate ears (and the prospect of a severe ear bashing from the Parents) I will tone down this entry (no matter how steamed up I am inside).

From this day onwards (and since most of the Bosses have already found out anyway), I will make it be known that this Madame has decided to take a career progression leap and has tendered her resignation from the Company (and the Parent Group of Companies) with effect from 6 November 2009.

No more pussyfooting around the bush - I am glad to say that I will be going up the corporate ladder doing things that I am unable to do so presently. It will be a good boost to my morale and personal well-being (take that you vindictive, petty idiot who (remainder of the sentence shall be left unspoken for the time being)!). My lovely directors who are wishing me well are wishing me off with many a good advice in my stead - I have a lot to learn from those I love.

I don't expect a company farewell - too many issues at stake. It is sufficiant that my lovely colleagues are planning weekly farewell makan sessions for my remaining 2 1/2 months with the Company - hahaha, I mega love you gals. I hope to exit quietly and gracefully (if possible).

Whatever it is, I know I will enjoy forging new ties with the NewCo full steam ahead (pun intended). Management being upset or otherwise, I don't really give two hoots (or a rats ass about it) - all I know I am going off to have fun.

So take that and sit (your puny, considerably thick skinned hiney) on it.
Sekian.

Fast(ish) Food - My Style

noreply@blogger.com (izreen fara) — Sun, 15 Nov 2009 08:43:00 +0000

Goodness gracious me - it's been yonks since I have updated this blog of mine.

So, after months of gorgefests on the local takeaway scene, this Madame has decided enough is enough and she will start (re)opening her own personal little cafe with weekend delights in store. So, on the menu today is

Taiwanese Beef Noodles

In my pressure wok (or a big stock pot), mix 5 cups water, 1 cup soy sauce, 1/4 cup packed brown sugar (thats about 6 generous tablespoons), a 1" cube of ginger (smashed up with the butt end of one's kitchen knife), 3 cloves of garlic (smashed as well), 1 bunch of scallions - take the white part only, 3 rounds of dried tamarind slices (asam keping), 4 whole star anise, 2 cinnamon sticks and a packet of the local pizza parlour's dried chilli flakes (or 1/2 teaspoon of red pepper flakes).
Let the mixture boil, reduce heat then simmer for about 10 minutes.
Add in chunks of beef to the mixture, put the pressure cooker on and cook till softened and tender.
At the same time, cook a pot of chicken soup - simply put a chicken carcass, a large carrot, smashed up ginger and garlic cloves, a chicken stock cube, salt and ground white pepper in a pot of water and let it boil.
Cook some noodles in salted boiling water.
Cut a potato into batons and some french beans roughly the same length. Zap it in the microwave for about 2 minutes till tender then toss in some butter.
Slowly open the pressure cooker to release the steam and feast your eyes on braised beef.
Assemble a lovely bowl of beef noodles by first placing noodles in a bowl, with about 2 tablespoons of the beef stew on top of it, arranging 3 chunks of beef, the carrots (from the soup), the potatoes and the french beans on top of the noodles, cover with chicken soup and more of that stew.
Serve and smack your lips in delight.

Yum... it almosts tastes like the stuff dished out at the similarly named outlet in AmpangPoint. Another variation on this is to use glass noodles (instead of spaghetti). I am so going to raid the cyberspace for more Taiwanese recipes.

Frozen Food Is A Godsend

noreply@blogger.com (izreen fara) — Wed, 08 Jul 2009 06:08:00 +0000

Indeed. From this point thereon, I will stash my freezer chockfull with drummets, fish fingers, fishballs, ground beef, burger patties etc. Convenience food at its best. So, last night, I just raided my fridge and came up with

Kung Pow Chicken

Pre-fry about 7 pieces chicken drummets in hot oil until golden brown, drain, zap it in the microwave for 2 minutes and set aside.
In some oil, fry a handful of cashew nuts till golden brown and set aside.
Fry up about 5 pieces of dried chilli till crispy and set aside.
Slice up a big onion in quarters, then seperate. Peel and slice about 2big-ish garlic cloves. Cut up a capsicum in large dices.
Saute the onions till softened, then add in the capsicum. Add in the pre-fried dried chilli as well.
Add some oyster sauce, tomato sauce, chilli sauce and some water to the wok. Let simmer.
Bung in your chicken and mix well.
Lastly, add the cashew nuts and serve.

Reincarnation of Levtovers

noreply@blogger.com (izreen fara) — Mon, 06 Jul 2009 00:21:00 +0000

I had quite a bit of leftovers from the shephard's pie that I made a week ago. They were frozen, waiting to be turned into something delicious. Thanks to a leftover loaf of bread from office, I made this yummy meat rolls for today's brekkie.

Meat Rolls.

Flatten a slice of bread with a rolling pin.
Spoon ground meat filling at one end.
Roll up the bbread slice all the way towards the end.
Place on tray.
Continue steps 1 - 4 till your loaf is finished.
Refridgerate overnight.
Beat up 2 eggs.
Dip rolls in egg.
Deep fry them till golden brown.
Serve.

As a variety, one can also use sardines or chicken pie filling. May attempt a chicken mushroom and cheese variant one day.

Easy Peasy Yums

noreply@blogger.com (izreen fara) — Mon, 06 Jul 2009 00:09:00 +0000

Another easy dish to prepare. Normally served with my chicken rice. I just call it

Ayam Goreng Hitam

Marinade chicken thighs in soy sauce, oyster sauce, garlic powder, honey and ground pepper. Leave for at least an hour or so.
Prepare oil for frying - fry the chicken pieces until caramelised on both sides.
Place fried chicken bits in a bowl, pour the marinade on top and blitz in microwave for about 3 mins High.

Please forgive me for the messy bowl - I was in a rush to go shopping and there wasn't time (on my part) to wipe the sides clean.

Meal In A Jiffy

noreply@blogger.com (izreen fara) — Mon, 06 Jul 2009 00:01:00 +0000

Coming home late-ish from work, one just doesn't have the energy to whip something complicated. But witha few store cupboard essentials, one dish is ready to serve, with enough leftovers for tomorrow's brekkie!

Sardine Curry

Chop up onion, garlic and ginger finely. Saute in oil till softened.
Add in a piece of cinnamon, cardamom, coriander seed and star anise. Fry till fragrant.
Add in a paste of fish curry powder mixed with water. Stir fry till it becomes uber fragrant.
Add in water. Let the whole pot simmer.
Add in tinned sardines sans the tomato paste.
Add in some tamarind pulp.
Season with salt.
When all merrily simmering, add in some coconut milk.
Dish up and serve.

Rice one night, then with instant prathas the next day.
Jadilah.

As Mum Dropped By

noreply@blogger.com (izreen fara) — Thu, 02 Jul 2009 01:54:00 +0000

The Parents decided to drop by for Maghrib prayers en route to another appointment last night. Fortunately, I had just came back from grocery shopping and the freezer was stocked with ready to cook items. So, in the one hour alloted to me, I managed to whip us three dishes.

Dish #1 was

Tumeric Prawns

Clean and de-moustache your prawns.
Marinade prawns with 1/2 teaspoon tumeric powder and curry powder each.
Slice up an onion, some garlic and a stalk of celery.
Heat oil in wok, saute the onions, garlic and celery till softened.
Throw in the marinated prawns. Stir fry with some water added to it and let prawns cook.
Once prawns are fully cooked, season with salt, dish up and serve.

As Mum Dropped By - Part 2

noreply@blogger.com (izreen fara) — Thu, 02 Jul 2009 01:45:00 +0000

Dish #2 was

Beef Brocolli

Slice up about 3 cloves of garlic.
Thinly slice up some beef.
Saute garlic in oil till fragrant, add the sliced beef and cook till tender. Add a bit of water and cover if necessary.
Add in brocolli florets and cover wok till veg becomes tender yet still retains its crunch.
Add in some oyster sauce and black pepper.
Lastly, add in some washed straw mushrooms.

Dish up and serve.

As Mum Dropped By - Part 3

noreply@blogger.com (izreen fara) — Thu, 02 Jul 2009 01:15:00 +0000

Dish # 3 was

Stir Fried Kailan and Carrots

Slice an onion and garlic. Saute in very little oil till soft and transluscent.
Wash baby kailan.
Peel a carrot and cut into fine batons. Add to softened onions.
Add baby kailan, fry till wilted.
Add in some water and an achovy stock cube
Stir fry some more and serve.

Crustacean Critters

noreply@blogger.com (izreen fara) — Mon, 22 Jun 2009 07:18:00 +0000

Got this new vegetarian cook book off the shelves of my local supermarket. I know, I'm not vegetarian, but the recipes looked pretty yummy and tempting. As this Madame had a batch of prawns frozen in her freezer, she whipped this up for the family dinner.

Margarine Prawns

1. In a wok, melt a tablespoon of margarine.
2. Add in a handfull of fresh curry leaves.
3. Throw in your prawns and fry till pink-ish.
4. Add in a generous splash of milk and some bruised birds-eye chilly.
5. Let cook till the juices have evaporated.
6. Dish up and serve with rice.

Easy wasn't it?

Mmmmm... Balls

noreply@blogger.com (izreen fara) — Thu, 18 Jun 2009 06:23:00 +0000

Meatballs that is.

Having fully equipped my kitchen, I was in the mood for having Swedish style meatballs for my weekend lunch. However, the pocket didn't really allow the family to go to the BigBlue&YellowBuilding's cafe for the real thing, so what this Madame did was to whip up them li'il round things in her own kitchen.

Swedish MeatBalls
1. Thaw a 500 gm of ready minced beef.
2. Finely chop a big-ish onion - be it, red, white or yellow.
3. Whiz up two slices of days old bread in the food processor to make up breadcrumbs.
4. In a bowl, hand mix together the minced beef, chopped onion and breadcrumbs well. Season well with a dash of salt and ground black pepper. (For an Italian variety, also add a generous amount of mixed herbs and oregano to boot!)
5. Chill well in the fridge until ready to cook.
6. To cook, simply bake or grill them - the little toasted oven works well for this, no worries. Let them cook until they are pretty well done on the outside - make sure there are no red bits left in them. We don't want any salmonella poisonning around here.

Mushroom Sauce
1. Melt a generous portion butter in a pan.
2. Stir in a couple of tablespoonfulls of flour. Take it off the heat and whisk it well, so as to fully incorporate the flour into the molten butter and to cook the flour.
3. Put it back on the heat and let the roux go brownier before adding in chicken stock.
4. Whisk well till thickened.
5. Add in chopped and/or sliced mushrooms, season with some ground pepper.
6. Let it simmer and bubble before taking it off the heat.

Simply assemble a plate of the baked meatballs together with some mixed vegetables and fries, ladle over the mushroom sauce and enjoy.
Yuuuuummmmsss....

Two in One Dish

noreply@blogger.com (izreen fara) — Wed, 16 Jul 2008 19:02:00 +0000

I got this of a Chinese cookery show on BBC. It was rather simple to whip up and was great with plain hot rice porridge – suitable for under the weather folks like yours truly.

Lamb and Spinach Stirfry

Marinade thinly sliced lamb and Chinese mushrooms in oyster sauce, soy sauce, sesame oil and a splash of water.
Sauté finely chopped garlic in some hot oil, add in spinach leaves, lightly salt it and cook till wilted. Set aside.
Using the same wok, pour the lamb, mushrooms and marinade in the wok and cook till hot and bubbly.
Pour the dish directly on top of the spinach and serve.

Beef Hor Fun

noreply@blogger.com (izreen fara) — Wed, 16 Jul 2008 18:59:00 +0000

Beef Hor Fun

Soak some hor fun in hot water till softened.
Drain thoroughly and fry in some vegetable oil. Set aside.
Sauté some chopped garlic in a hot wok till fragrant.
Add in some thinly sliced beef and cook till browned.
Make a cornflour solution, add in oyster and soy sauce and dump the whole lot in the wok.
Add in frozen mixed veg and spinach leaves.
Once sauce is thick and bubbly and veg all wilted, serve on the hor fun immediately.

Harrira

noreply@blogger.com (izreen fara) — Wed, 16 Jul 2008 18:33:00 +0000

A traditional Middle Eastern stew of lamb and chickpeas that would be eaten during Ramadhan for iftar. What better way to break my Rejab fast at present?

Harrira

Sauté chopped onions, garlic and celery in butter till softened.
Add chopped ginger, ground cinnamon and black pepper and sauté till fragrant.
Add some lamb bits into the pot and cook till browned.
Add a tin of chopped tomatoes and tinned chickpeas.
Add in water, bring to boil, reduce heat and simmer covered.
Make a cornflour solution and add to stew to thicken.
Stir in chopped coriander and some lemon juice prior to serving in nice, warm bowls.

noreply@blogger.com (izreen fara) — Wed, 16 Jul 2008 18:30:00 +0000

Clearing out the fridge. Found some overripe bananas, milk, eggs and a few crusty rolls.
Looks like a banana bread and butter pudding is on the menu then.

Banana bread and butter pudding

Cut the crusty rolls into cubes.
Make a custard sauce with milk, eggs, sugar, butter and some ground cinnamon. Soak the bread in the custard for about ½ hour.
Mash up the overripe banana.
Layer the custardy bread and banana in a bowl.
Bake the whole lot in a medium to high oven for approximately 45 minutes.
Serve with a sprinkling of cinnamon.

Braised Wontons

noreply@blogger.com (izreen fara) — Wed, 02 Jul 2008 17:42:00 +0000

Since I still had wontons lurking in the depth of my freezer, I decided to make a dish out of them.
Braised Wontons

Boil your frozen wontons for 5 minutes, toss them and set aside.
In a hot wok, fry the wontons in a some oil together with sliced garlic.
Add in sliced chinese mushrooms.
Add in some oyster sauce, soy sauce, some water and sesame oil.
Let the sauce reduce.
Serve.

Speedy Spinach

noreply@blogger.com (izreen fara) — Wed, 02 Jul 2008 17:31:00 +0000

One of my favourite vegetables is spinach. When I was a kid (still am, sometimes!), I would perpetually demand for spinach. Easy to say, 5 days a week, there would be spinach on the table. Spinach was also instrumental in allowing me to breastfeed the li'il kiddo for 9 months. Now that spinach is very much in season, guess I will be having loads of this vegetable then!

Speedy Stir Fry Spinach

Wash and toss the spinach leaves.
In a hot wok, saute some sliced garlic and dried shrimps in oil till fragrant.
Add in the spinach leaves.
Stir fry till the leaves have wilted.
Serve.

Pulut Panggang

noreply@blogger.com (izreen fara) — Tue, 24 Jun 2008 18:04:00 +0000

Well, with serunding at hand, what better thing to do but some lovely pulut panggang - which is (technically) glutinous rice with a savoury filling encased in banana leaves then grilled over hot coals. But since we are in a country where banana leaves are hard to find (and expensively dear when found!), one has to improvise, as usual!

Pulut Panggang

Soak glutinous rice overnight.
Make up some coconut cream and add some salt to it.
Set up the steamer and place your glutinous rice in the container. Sprinkle generously with the coconut cream and steam for 15 minutes.
Periodically sprinkle more coconut cream till the glutionous rice is cooked through. Let cool awhile and set aside.
Prepare tin foil wrappers by cutting them into rectangles and lightly oil one side.
Put in a handful of glutinous rice, flatten and shape into a rectangle, add in some serunding in the middle and roll the whole lot up, compressing all the way. Secure the ends tightly.
Place the parcels on a baking tray and place under the grill for a few minutes (or ontop of a grill pan).
Serve for your afternoon tea time treat.

Yummmmssssss.

Serunding Daging-Kelapa

noreply@blogger.com (izreen fara) — Tue, 24 Jun 2008 17:38:00 +0000

When travelling, it is always best to bring one's own provisions as a back up. Since I am here without Mumsie to help make me some, no choice but to make my own. And surprise surprise, it was pretty simple to make, pack and go!

Serunding Daging-Kelapa

Toast your dessicated coconut in a wok till it turns slightly light brown. Set aside.
Blend shallots, garlic, ginger, lemongrass, galanggal and dried chilli into a paste.
Cut your beef into small slivers and chill before use.
Heat oil in your wok and fry your paste till fragrant.
Mix curry powder with water until you get a thick paste, add to the wok and fry till fragrant.
Add your beef in, stir to coat, and let simmer till cooked.
Once beef is cooked, add in your gula merah, salt, air asam and let the mixture reduce until almost dry-ish.
Add in your toasted desicated coconut, stir to combine thoroughly over low heat.
Once you think it looks ready to eat, trust me - it's ready to eat!

ps - Mumsie apparently includes some pounded dried shrimp in as well. I was not willing to sacrifice them this time round, heh heh.
pps - my lauk Raya repertoire seems almost complete. Two types rendang, lodeh, serunding, pulut.... wah, not bad eh? Maybe should learn how to weave ketupat cases from Daddy.

Ramadhan Delights

noreply@blogger.com (izreen fara) — Sun, 08 Jun 2008 18:24:00 +0000

Hubby used to go quite mad for ayam percik everytime ramadhan came by. However, not much chance of simply going out and buying hot fresh ayam percik staying abroad. Since I had a houseful of guests one Sunday and needed to whip up something that could be prepared well in advance, what better dish to make?

Ayam Percik

Slash your chicken drumsticks and marinade in tumeric powder and salt.
Pre-roast your chicken for 30 minutes. Alternatively, you could grill you chicken on your grill pan till semi cooked.
Blend the following ingredients: shallots, garlic, ginger, galanggal, lemongrass, a sachet of instant stir fry vegetable paste, chilli boh, chopped mixed nuts and fish sauce.
Heat some oil in a sauce pan and saute your blended ingredients in the oil till well fragrant.
Add in coconut milk, dark brown sugar and salt. Let the sauce simmer till nice and thickened.
Drench the pre-roasted chicken with the sauce and return the chicken to the oven for another hour till nice and cooked, turning the chicken several times and basting it throughout. (Similar steps for grilling them).
Serve with etra sauce on the side.

This was a lovely hit that afternoon. Yummies.

Pasta Schmasta

noreply@blogger.com (izreen fara) — Sun, 08 Jun 2008 18:15:00 +0000

Am on a roll to clear out my fridge and pantry prior to flying off to the land of fondue and raclet. So what better than to whip up a pantry staple like pasta pasta and more pasta?

More Pasta

Saute some sliced up sausages (I used quorn vegetarian ones) till lightly browned.
Add in sliced fresh mushrooms, saute till softened.
Add in mixed veg and toss in your cooked pasta.
Add in some light garlic and herb cheese spread with a splash of skimmed milk.
Season with pepper and garnish with parsley before serving.

Creamy Cauliflower Soup

noreply@blogger.com (izreen fara) — Tue, 27 May 2008 14:02:00 +0000

I have been having a craving for this since yesterday. So I whipped it up and had it for today's lunch. With this grey weather out there, this was simply comforting.

Creamy Cauliflower Soup

Cut the cauliflower up into small florets, place it in a saucepan and add enough water to barely cover the vegetables up.

Cover the pan, let boil till the cauliflower is very very soft.

Add in a chicken stock cube and let simmer.

Blend the contents of the saucepan.

Put back on heat. Mix 1 tbsp of cornflour with some skimmed milk and add it to the blended soup.

Watch the soup thicken, add in a cheese slice and 1/2 teaspoon of ready grated parmesan cheese.

Serve with oat crackers.

Yum....

Not Instant

noreply@blogger.com (izreen fara) — Mon, 26 May 2008 11:33:00 +0000

After reading the ingredients from one of instant sauces I shipped from KL, I realised that it wasn't so difficult to make one's own pongteh dish.

Ayam Pongteh

Brown your chicken bits in some oil. Set aside.
Blend an onion, garlic, ginger and saute in the oil.
Add 1 heaped teaspoon of black bean sauce (taucu), some pepper and sugar.
Add in some water, some sliced potatoes and the chicken.
Cover and let simmer till cooked.

What Do You Do With Excess Ingredients?

noreply@blogger.com (izreen fara) — Mon, 26 May 2008 11:20:00 +0000

Why, reincarate them in another dish of course!

In making those 50 odd wontons, I had spare filling but no wonton skins! Never fear, with some vegetables in the fridge, you can have a brand new stir fry dish.

Excess Stir Fry Veg

Heat some oil in the wok and throw in the excess wonton filling. Stir fry till cooked.
Add in 1 tbsp of oyster sauce.
Throw in a generous handful of bean sprouts and stir fry quickly over high heat.

Done.

Morsels of Parcels

noreply@blogger.com (izreen fara) — Mon, 26 May 2008 10:01:00 +0000

Necessity is indeed the mother of invention - in this case, my wonton making efforts. Thanks to a little oriental cookbook picked up dirt cheap, I spent my breakfast making a batch of yummy (halal) parcels to be frozen and used whenever I feel like having them.

Wontons

In a bowl, mix together minced chicken, chopped up prawns, chopped up reconstituted dried shitake mushrooms, chopped up spring onions, finely diced carrots (to replace water chestnuts), 1 egg white, salt and pepper.
Get your wonton wrappers, add 1/2 teaspoon of mixture and seal the edges with cornflour mixture.
Freeze.
To prepare for consumption, drop a few of the wontons in salted boiling water and let cook for 3-4 minutes

Little wonder what we had for dinner that night - what else but wonton noodles?