Pancakes

My Homemade pancake

My Homemade pancake

This week is The International week for the Infant Department. Each class was given one specific country and during this week, the kids learned everything about that country such as their history, culture, food, clothing and as well as the meaning of the colours of their flag. Haqeem’s class learned about Egypt and today everyone come to school wearing the costume representing the country that they have learned. Kat sini people take costume day seriously and a lot of shops sell costume for almost all occasion. So, yesterday we bought Egyptian costume from the Toy World and mind me, it cost KD8… mahal gila. That will be RM88! Nak pengsan rasanye. Nak tengok RM88 punya costume looks like? Ini lah dia…

Ready to visit my Pyramid hihihi

Ready to visit my Pyramid hihihi..

The Paroah in school

The Pharaoh in school

Haqeem with his best buddy Hamad

Haqeem with his best buddy Hamad

This is a girl from Zimbabwe... anak Pn Lisa Samad

Pn Lisa Samad’s daughter representing Zimbabwe…

African continent!

African continent!

Aren't they cute?

Aren’t they cute?

Okay… back to business  Today nak cerita pasal pancakes. When Umi is super duper lazy , all you can see on a breakfast table will be pancakes pancakes and more pancakes he he he. This recipe makes a fluffy pancakes and the best thing is, you can make the pancake mixture and store it in your pantry way ahead of time. No need to buy the store box pancake mix when you can make it yourself. The recipe was taken from Nigella Lawsan, one of my favourite chef from Food Network.

My breakfast....

My breakfast….

Ingredients:

Pancake Mix:

  • 600g flour
  • 50g baking powder
  • 50g sugar
  • 2 tsp baking soda
  • 1 tsp salt

Pancakes:

  • 1 cup pancakes mix
  • 1 cup buttermilk ( I sometimes just used fresh milk)
  • 1 egg
  • 2 tbsp butter – melted

    Fluffy pancake

    Fluffy pancake

Method:

  • Pancakes Mix : Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.
  • Pancakes : Whisk together the egg, the buttermilk and melted butter in a small bowl until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out. Lightly butter the griddle. Wipe off thoroughly with a paper towel. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately with butter and syrup.
Lovely

Lovely

Keropok Leko

Homemade Keropok Leko

Keropok Leko is one of my family favourite snacks and we never get tired of eating them he he he. When I first came to Kuwait, I brought some with me and whenever my mum came over, she will bring some too but face it, it wont last forever… I have to find the recipe so that I can make them myself. Actually there are lots of recipes out there in the internet for you to try and this recipe was given to me by one of the mums here… thanks Atie for sharing the recipe. I think this must be the 6th or 7th time that I made keropok leko using this recipe, alhamdulillah menjadi and everybody in the family love it.

After poaching it.

Fresh from the wok ….

Here is the recipe…

Ingredient:

  • 4kg fish ( I used mackerel)
  • 750g tapioca flour
  • 1/4 tsp baking soda
  • salt to taste
Waiting to be fried...

Waiting to be fried…

Method:

  1. Clean and fillet the fish and then place the fillet in a freezer for about 1 hour so that they become semi frozen.
  2. Mince the fish fillet using the meat mincer. (I used the dry blender aje)
  3. Add all ingredients and mix until they form a dough. This dough is kind of soft and stick to your hand… so don’t worry about it and DON’T add any more flour!
  4. Divide the dough into 20 equal balls. Take one ball and roll it into a cylinder. If necessary use some flour to sprinkle counter top before roll the dough.Or rub some oil on your hands to roll the dough. Repeat for all 20 dough.
  5. Prepare enough water in a large wok at high heat. When water rolling boil, place all the cylinder shape dough into it and boil until the dough floated on the surface.Then remove dough from wok, set aside to cool down.
  6. Once cooled, cut them into whatever shape that you like and deep fry in hot oil, or you can freeze them for later.
These ones are ready to be frozen

These ones are ready to be frozen

Shrimp Toast

Shrimp Toast

Howdy howdy howdy… I hope everyone is in good mental state on this lovely day he he he… Well, after a long 3-day weekend I think everyone should be fully recharged and eager to start their week regardless of what line of job they are in. Actually for us in Kuwait we started our brand new week yesterday (Sunday) because we had our public holiday on Thursday but it is not too late to wish everyone a wonderful week ahead.

February is a very short month for us in Kuwait. Why? Well, Kuwait celebrates their National and Liberation Day on the 25th and 26th of February every year and the government normally will give few days extra. As for our kids’ school, this year it will be closed from 24th February to 3rd March, a total of 9 days break. Lots of people usually will take this opportunity to travel and if by now you have not booked your flight out of Kuwait, must probably you will have to stay here for that duration because the flights are fully booked already. Most people here make their February travel plans sometimes in December, so if you have missed the boat this year, make sure to put it in your diary so that you won’t miss it again!

Okay… enough with that, lets talk about our recipe for today ; Shrimp toast. This is originally a Chinese appetizer called Hatosi (蝦多士)  in Cantonese, Ha meaning shrimp, Tosi being a loan word from English meaning toast. This dish has over 100 years of history, originating in the Guangzhou Canton, in China’s Guangdong Province.

There are many different versions of this shrimp toast, but our family were introduced to this snack only a couple of week back by a  friend  at our favourite Thai restaurant here in Kuwait, where the shrimp paste-covered bread is dipped in sesame seeds before frying. This gives the end result a fantastic crunch and works perfectly with a sweet Thai sauce.

So crunchy and addictive....

Ingredient:

  • 100g shrimp – peel and de-vein
  • 1/2 tsp corn flour
  • 1 tsp lemon juice
  • 1 tsp soy sauce
  • 1 tbsp egg white
  • salt n pepper to taste
  • sesame seed

Method:

    1. Mix everything except sesame seed in food processor and pulse until become smooth paste.
    2. Spread the paste onto a slice of bread and then cut into half. Coat with sesame seed.
    3. Add about 1/2 inches of oil to a heavy bottomed pan until it reaches approx 190C. If you don’t have a thermometer, drop a small piece of bread into the oil. If it rises to the surface and starts sizzling, it is ready.
    4. Add the toasts, shrimp and sesame seed side down. When the edges of the bread start to brown, flip the toasts over and fry the bread side until it is golden brown. Transfer to a paper towel lined rack with the bread side facing the paper towel to drain as much oil as possible.
    5. Serve with the Sweet Thai Chili Sauce for dipping.

Thanks to Azura and Mady for introducing us to this wonderful snack

Mini Murtabak

My mini murtabak

Hello hello hello…. how’s everyone out there? Hope you are well and happy!

It seems to be the season of sales here in Kuwait, everywhere you look there are hoardings announcing ongoing sales and newspaper pages are loaded with advertisements of sales here and there. It looks like many businesses in the country are vying with one another to offer the best prices to lure customers during the year-end holiday season.

Have you been to the Avenues (Kuwait’s largest mall) lately? Well, we were there last weekend and I tell you… I can’t believe  it… reductions are up to 50% -75% on Autumn/Winter fashion, Accessories, Furniture and other items. For customers, this is possibly the best time to buy as usually end-of-year sales are genuinely lower priced than at any other time during the year. Don’t you love this season? Because I definitely do!

Okay… back to our recipe for today; Mini Murtabak. This is one of our favourite snack especially during Ramadhan. In this recipe I used the spring roll pastry simply because it is easy and the end result is still taste  just like the real murtabak at Pasar Malam in Malaysia. Enjoy!

Ingredient:
For the filling 🙂

  • 450 g mince meat
  • 4 cloves garlic- minced
  • 1 yellow onion- diced
  • 2 tbsp kurma powder(rempah kurma) + 3 tbsp water to form a paste
  • 1 potato – diced
  • sugar and salt to taste

For  dipping 🙂

  • 1 red onion – sliced thinly
  • 5 tbsp vinegar
  • 2 tbsp sugar (add more if you like it sweet)
  • pinch of salt

For assembling 🙂

  • 3 eggs
  • Spring rolls pastry

Methods:

Dipping : Mix everything in the bowl , taste and place it in the fridge at least 2 -3 hours before serving.

Filling :- Saute the garlic and onion till fragrant. Add the kurma paste and cook for few minutes. Add the mince meat, diced potato and a little bit of water. Add sugar and salt to taste. Cooked till the meat is cooked and the potato soften. Set aside to cool. Divide the filling into 3 equal portions.

How to Assemble:

  1. Heat up a frying pan and pour about 1 tbsp of oil.
  2. Take one portion of the filling and mix well with one egg.
  3. Take a piece of spring roll pastry and place about 1 1/2 tsp of filling mixture, fold into a rectangular shape and place it into the frying pan. Repeat the whole process.
  4. Cook the murtabak using slow fire till brown on both side. Serve with the dipping.

Favourite menu for Iftar

Chicken Rissoles

Chicken Rissoles

Assalamualaikum to all. I have been quite busy for the last 2 weeks, preparing my kids for their mid term exams and also because everyone was sick… it started with Sofea, then Aina, after that Haqeem, my other half and last Thursday was Jessy’s turn to get sick, she was on MC for 4 days. After 3 antibiotic shots and 1 bottle of Advil Syrup, alhamdulillah, she’s able to go to school today. This year, winter is quite cold compared to the previous year, in the morning the temperature normally drop to single digit, so it is very important for the girls to dress appropriately especially now that they are walking to school. But kids being kids, if you don’t remind them, they will just leave the house without any jacket….

Winter is a fun season in Kuwait because lots of outdoor activities can be done and the favourite outdoor activity here is bbq. People here like to bbq at the park or beach and normally they will go in the morning and pick a nice spot  for them to bbq. Don’t be surprised if you see them bringing their pillows to the bbq area… this is because they will eat, sleep and eat again he he he. They normally stay there sampai malam. Normally the whole family will be there and when I said the whole family, it means from the grandparents to grandchildren and not to forget all their maids he he he.

Rissoles with small green chili

Okay…our recipe today is rissoles or otherwise known as croquettes. Rissole is a breaded pastry shaped into a cylinder or disk, usually filled with meat or seafood in Béchamel sauce. In Indonesia, rissoles are called risol and they are normally eaten with chili sauce or small chili (cili padi).

Ingredient

Skin:

  • 150 g flour
  • 1 1/4 milk
  • 2 eggs
  • 1 teaspoon salt

Filling:

  • 1 cup minced chicken/meat
  • 1 carrot, diced (I omit because my kids tak makan vege)
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3tbsp butter
  • 3tbsp flour
  • 1 1/2 cup milk
  • salt, pepper and sugar to taste

Coating material:

  • 2 eggs, beat well
  • bread crumbs

Method:

Filling: Melt the butter in a sauce pan and sauté onion and garlic until fragrant. Place the ground beef, stirring until the beef cooked. Add flour and cook till thick and then add milk and carrot. Season to taste salt, pepper and sugar, stirring until thicken. Set aside.

Skin: Mix all ingredients until blended. Lightly grease a non-stick pan and place pan over medium heat. Pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a thin crepe. Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula. Flip crepe and cook the other side for few seconds. Remove cooked crepe from pan and continue with the rest of the batter.

Assemble: Spoon 1tsp of filling on to the skin, fold and roll. Dip the Rissoles into beaten eggs, then roll into the bread crumbs. Fry in hot oil over medium heat until golden brown. Serve with small green chili or chili sauce.

Favourite breakfast at the moment

Sushi

My sausage and crab stick sushi

The clock shows 16:10 and believe it or not, I have not sat down since this morning….. really exhausted. Sunday is the busiest day of the week… biasalah, after weekend kenalah buat all the washing, cleaning, vacuuming, mopping and 1001 other things. Letih2 ni mulalah nak marah orang he he he but kena banyak2 bersabar as what my friend who is in the same boat as me said ” Sabar…. doing all the housework and taking care of kids banyak pahala!”  That is right provided you tak membebel and marah2 all the time, instead of dapat banyak pahala, dapat dosa pulak he he he.

Okaylah, lets talk about this sushi pulak. I made this sushi this morning after whole week of listening to my daughter blabbering about her friend bringing sausage sushi to school. So, last weekend I went and bought sushi rice and seaweed. Here is the recipe just in case anyone wants to make it.

Ingredient:

  • 250g sushi rice
  • 2 tbsp vinegar
  • 2tbsp sugar
  • seaweed
  • wasabi
  • Sausage or crabstick or tuna

Method:

  1. Cook the sushi rice as per instruction on the packaging. Once cook and cool at room temperature, flavour the rice with vinegar and sugar.
  2. Place seaweed sheets on large plates and place 1 to 2 tablespoons of rice on each sheet. Place one thin strip of wasabi  and one strip of sausage or any filling of your choice in the center; roll to form sushi.
  3. Slice using a sharp knife. Serve.

Aina and Nurin's favourite.

Kaya – Coconut Jam

My homemade Kaya

Assalamualaikum…. it has been quite awhile since my last posting. I have been quite busy for the last 2 weeks with my Arabic and  Basic  Cake Decorating class…. this week baru boleh bernafas sikit.  My Basic  Cake decorating class was in Shuwaikh which is not that far but due to traffic,  I have to leave my house an hour before the class and coming back  was even worst. The class was 3 hours solid and by the time I’m back I’m too tired to do anything…. worst still, have homework to do. Having said all that, I’m glad that I did something for myself for a change. All I have to do now is practice practice and practice before I enroll for Level 2…. ada hati lagi tu  nak gi kelas he he he.

Anyway, to start balik blogging ni, kena lah slow and steady….. so easy recipe first OK. This kaya – coconut jam recipe was taken from this blog. I like the taste and I would say, similar enough to kaya taste that we are custom to. Lets see the ingredients!

Ingredients

  • 250 ml 100 % Coconut Milk
  • 250 ml Eggs or 4 Large Eggs
  • 250 ml minus 2 tbsp Granulated Sugar
  • 2 tsp All Purpose Flour
  • 2 Tbsp Demerara Sugar
  • 3 Pandan (Screw Pine) Leaves, washed, dry and knotted

Sweet and delicious

Method

  1. In a large bowl, whisk the coconut milk, eggs, sugar, and flour until well combine.
  2. Strain the coconut milk mixture into a double boiler or any heat resistant bowl that rests snugly on one of your saucepans, leaving about 3 inches of between the bottom of the bowl and the bottom of the pan.
  3. Heat the water to a gentle simmer and add the Demerara sugar into the strained coconut mixture. Stirring constantly but gently with a heatproof rubber spatula or a wooden spoon for about 20 minutes and put in the pandan leaves. Continue to stir for about 30 to 35 minutes or until the mixture is thickened and with a spreadable consistency.
  4. Remove immediately, discard pandan leaves, and let cool before storing into a clean airtight jar.

Below are 2 photos of my cakes, decorated during the Basic Decorating class… not perfect but boleh la…

Result from 2nd class.. Cupcake on a cake.

My cake fully decorated on the last class.