Butter Chicken!!!! ~(^-^)~

Hello! Today i made a dish named Butter Chicken /(^0^)/. I made it with "Roti prata"  It goes well with the the Butter chicken! I do recommend eating the prata with the butter chicken as a sandwich! Its that simple!

Back to making the butter chicken! We were being briefed by our teacher about the instructions of making the butter chicken. After we were briefed, we were ready to cook our dish!

My friend and I planned on what each of us should do. I was going to take the ingredients while she minces the garlic and grates the ginger. After i mixed some of the sauces and spices, we heated up the frying pan, dumped the chicken onto the frying pan for awhile until it was cooked. we let the chicken cool for awhile and then continued to stir fry the chicken but this time, we added the sauces.

 

We cooked it until we thought it was perfect. and was well ready to eat. we added roti prata too to the dish as for extra flavor. Together, it was an amazing dish!!!

 

While it was coking, I noticed that the smell of the butter chicken's aroma of the food were like the smell of delicious curry! When I tasted the chicken, the taste of the chicken burst! in my mouth!

 

The butter chicken looked like a delicious feast for me to eat because of its golden brown sauce on top of the chicken.

Ingredients and Instructions On how to make ondeh-ondeh :)

50g desiccated coconut OR 50g freshly grated coconut (freshly grated is, of course, better)

1 tablespoon of water 60g glutinous flour + 2 more tablespoons extra, if you want it a tad more firm to the bite 

30g tapioca or cassava flour 25g white sugar (don’t try to use brown sugar, for your dough won’t turn green… we learned the hard way…) 

60ml water + 1 drop of pandan flavouring and 1 drop of green food colouring OR 60mL pandan leaf extract (best is to blend 20 stalks of water soaked pandan leaves and extract the green essence) 

4 tablespoon chopped gula melaka (doesn’t need to be powdery and fine, just small enough to be sealed in each ball) 

Instructions

Combine 1 tablespoon of water and coconut in a steamer, and steam for 15-20 minutes over boiling water.

In a separate bowl, mix the glutinous rice flour, tapioca flour and sugar. Then, add the pandan liquid and form into a dough. If the dough is too watery, add more glutinous rice flour (but be sure to add very little at a time because it’s very easy to over-do this part). 

Divide the dough into 14 balls, slightly smaller than ping pong balls. 

Flatten each ball and put a few chunks of gula melaka in it. Make sure the dough isn’t too thin, as the ball can leak while boiling. 

Boil a pot of water, and put the filled dough in it. When the balls float, they are cooked. Leave them for another five minutes to set if you want the filling to further melt and become a rich fluid when you bite into ondeh ondeh. Toss the ondeh ondeh over a plate or bowl of grated or dessicated coconut. Coat well.

DUCK FONDANTSSS!!!

Today we are going to learn how to make DUCK Fondants! YAY!


Fondants are are edible doughs that we can normally find on cakes
which makes it interesting. Using fondant, we can make whatever shape we want! and use it on our cakes!But today we will learn how to make a fondant shaped as a duck!
 You can either go to shops to buy it(less then $10 in Singapore)or you can make it!!!


Here are the ingredients we need to make it. You will need the followings:

·       0.70 oz (20 g) powdered gelatine + ⅕ cup (50 ml) cold water

·       3.3 oz (100 g) fructose + 1½ tbsp (20 ml) water

·       1 tbsp glycerine

·       30.4 oz (900 g) powdered sugar 

·       Yellow dye 

                            Here are the instructions!

1.  Dissolve gelatine in cold water. Let stand for a few minutes.

2.  Combine fructose with water and heat until it boils, stirring. Let it boil for 30 sec. and remove from heat. Add gelatine and glycerine. Combine.

3.  Add the mixture to half of the powdered sugar, stir with spoon to combine. Gradually add the rest of the powdered sugar. Turn onto working surface and knead until it comes together.

4.  Leave on working surface for 30 minutes so that it cools.

5.  Add the yellow dye to the fondant

6.  Keep covered in plastic wrap, in an air-tight container on room temperatures. If you don't use all at once, it might harden, so heat it in microwave for 4 seconds, it will become pliable again. It stores well for 1 month, but it's best to use in 2-3 days.

Here are the instructions of making the duck shape!

1.First roll the fondant into a smooth 3D circle shape

2.Then shape the circle into a rectangle 

3.Then pinch one side of the rectangle upwards.

4.Then shape wings for the duck(based on you creativity ^-^)

5.You can use different colour dye to shape the beak of the duck.

6.(If you have edible marker ink) draw eyes and details of the duck.

Hope you find this information usefull :)

Making Ondeh-Ondeh!!!!

Monday, 16 February 2015

Today I had made a type of Malay food named ONDEH-ONDEH! I made it during Food and Consumer Education(FCE) It was interesting to cook it as when my friends from other classes made it, I couldn't wait to make it! ~(^-^)~

I ran to class as I had five minutes left! We managed to reach class on time, however, some of my classmates did not bring their items��. I was lucky enough to bring all my items��. The shouting at my classmates from my teacher had lost my feeling to cook, but when I saw them enter the room I was relieved. Our teacher then thought us the instructions on how to make it. We were so fascinated 0_0

When all instructions were given, our teacher allowed us to start to take the ingredients. We rushed to our tables and took the equipment to tai the ingredients. After taking the items, i started cutting the gula melaka while my friend mixed the flour with water,food dyed green. The green dough is the outside of the desert, while the gula melaka gave the sweetness to this malay desert.

After the dough was properly mixed, we flattened it but left it a little thick and mad a concave shape in the middle of the dough so that it would be easier put the gull melaka in it. After doing the 10 times repeatedly, we then heated up the water and boiled the ondeh-ondeh(s). We knew if the ondeh-ondeh was cooked when the ondeh-ondeh starts to float.

When i first tasted it... it was very chewy and delicious!!!! The gula melaka gives a lot of taste to the traditional desert.

Went it was cooked, it smelled good! I couldn't wait to taste it. But first we had to present out ondeh-ondeh on a nice plates.If you are interested to make this click here for it's recipe and instructions .

 The ondeh-ondeh s were very sticky and squishy but! The gula melaka gave it all of its taste! It was hard to cut the gula melaka into tiny pieces and stuffing the gula melaka into the green dough, but it was very fun to make it though the difficulties of the process to make this dish. The green colored dough gave me the appetite to eat.

 Hope you enjoyed my review and experience,                                                                          Yasin :)