The ingredients for the ground spices are not readily available here, so i make my asam laksa using Hup Loong Asam Laksa and for the fish, canned sardines and tuna. If I am back in Malaysia i will certainly cook asam laksa following the recipe below.
Ingredients:
A)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules
(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water
(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning
2 tbsp sugar or to taste
Salt to taste
Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method:
Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
Put tamarind juice, ground ingredients (A), water and fish stock in a pot.
Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.
Add the flaked fish and seasoning to taste.
Continue to simmer for an extra 10 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.
Drain and put into a bowl.
Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.
Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
The easy way out to Asam Laksa
cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty.
ENJOY
Serves
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I made this birthday cake for Raven's seventh birthday and her favorite cartoon character is Kim Possible. You should see the delight in her face when the cake was presented and i am glad she recognized the character despite of my non-professional skill in icing the cake. I had to homemake piping gel and this buttercream recipe has not failed everytime i make it. I have to resolve using a boxed cake as all of you know that i have a handful or rather 2 laptops.
Ingredients:
Cake:
Follow the instructions of any boxed cake and bake in 13" x 9" cake pan.
Frosting:
2 cups Crisco Shortening(butter flavor)
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
Method:
In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
Homemade Piping gel:
1 envelopes (2 tablespoons) Knox unflavored gelatin
1 tablespoons cold water
2 cups light Karo syrup
1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.
2. Add the syrup and heat thoroughly.
3. Cool and store, refrigerated, for up to 2 months.
To Color: Add coloring paste/gel or food coloring drops to get desired color.
To Use: Put in icing bag, plastic squeeze bottle and decorate.
Iced the cake with the buttercream and pipe in the outline design for cartoon character, Kim Possible and then fill in design with colored piping gel.
Note for buttercream:
For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream(from baking911.com) will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, substitute 1/4 cup powdered sugar with meringue powder.
Serves
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I have to thank Edith for posting this recipe. I have changed the fresh milk to fresh heavy whipping cream and the method of preparation. I use whatever brand of cream cheese that is on sale. The cheesecake turned out very well and i have dressed with fresh whipped cream and a strawberry topping. I made the cheesecake a day ahead and dressed it the next day when we had guests from Las Vegas visiting. I wonder if the texture is fluffy when eaten fresh as mine cuts beautifully for it was slightly densed.
Ingredients:
250g cream cheese
50g butter
100ml heavy whipping cream
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)
Frosting:
2 cups heavy whipping cream
2 tbsp sugar
Topping:
1 cup of frozen strawberry
2 tbsp sugar
1 pkt of gelatin
1 tbsp water
Method:
1. Preheat oven at 300 F and bring a kettle of water to a boil.
2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.
3. Melt cream cheese, butter and heavy whipping cream in a double boiler.
43. Cool the mixture. over iced bath.
5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.
6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.
7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)
8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.
9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.
10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.
12. Leave in the oven with door ajar for an hour until cake cools.
13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
For the Topping:
1. Thaw the strawberries and then pass through the sieve.
2. Bloom the gelatin with water.
3. Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using)
Frosting:
1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.
2. Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY
Serves
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