Kugan's Kitchen

Kugan, thanks a lot for the recipes... will try the fried rice sometime this week... Olive rice-ku olive hunting poganum... BTW, the olive rice I've tasted doesn't have gin-gar,vegs etc... it just has some fried cashews & inner part of the lemon cut torn into tiny pieces...& they use olive paste... maybe I'll try grinding the olives...all these if I can find black olives here...:roll: I thought I should be able to get these stuffs easily now coz of the popularity of Indian chinese food... but no luck so far...

[tscii]
SPICY STARTER CHICKEN

Ingredients:

To marinate:
500 grms chicken breast cut into bite size.
1 tbs ginger garlic paste
2 tsp corn flour
2 tsp lime juice
1 tbs chillie powder
1 tsp garam masala powder
1 egg
Little red colour
Salt to taste

To mix:
1 cup onions sliced a bit thick
2 sprigs of curry leaves (fry in oil remove and keep)
2 cups coloured capcicums sliced
3 tbs chillie sauce or as needed
1 tbs light soy sauce or as needed
1 tbs oil

Method:
Marinate the chicken pieces for about 5 hours or overnight.
Use a non-stick pan and shallow fry the chicken pieces. Remove.
Fry the curry leaves in oil and keep serperately.

Clean the non-stick pan, heat the pan and add the oil.
Now add the onions and capsicum slices and sauté well.
The capsicum must be still crunchy.
Add in the chilly sauce and soy sauce.
Mix well, add in the fried chicken pieces.
Toss them nicely, taste for salt, remove.
Garnish with the fried curry leaves.
Serve it as a starter.


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kugan,
i tried ur choclate cake, it came out very nicely. It was so yummmmmmmmmmmmmmmmmmy and delicious. It was a super duper hit in our house. next i have to try the starter chicken, picture temps me a lot.
thanks kugan.

Dear Kugan

Spicy starter chicken looks very tempting. I will have to try it. I made onion pakodas which turned out very nice. Its very adictive. Thank you for the recipe.
What other the ingredients you would add for non veg red curry paste?
I agree with Selvi. Chocolate cake didn't last long at my home. It was yum. Thank you.
Regards
Shanthy

Selviem I was soooo happy to hear that you all liked the cake.
I usually make and ice it for my childrens birthday.

Please try the starter chicken, I am sure you will love it too.
Thanks Selviem for the feed back.

I will post a choclate cheese cake for you as bonus.
I am sure you will love it too.
Thanks. kugan98

You too Shanthy I am very happy that you liked the onion pakoda.
I am also happy that you all liked the choclate cake.
Feed backs like this inspire us to post more.

You can see so many views, but very few write to encourage us.
I have to thank Selviem, if not for her encouragements by pms to me, I would have quit this thread long ago.
I am very indebted to Selviem. Hats off to you Selviem.


Shanthy as for non-vegetarian red paste, they normally add fish sauce instead of light soy sauce. The other ingredients are the same.

Thanks Shanthy for the feed back.
Kugan98

CHOCOLATE CHEESE CAKE

Brown sugar 170 grms
Self rising flour 170 grms
Cocoa 60 grms
Butter 170 grms
Eggs 4
Whipping cream 200 ml
Cream Cheese 250 grms + 2tbls brown sugar
Essence vanilla 1 tsp

METHOD

Grease a 21 cm springform tin.
Shift the flour with the cocoa.
Cream the sugar with the butter.
Add in the eggs one by one.
Add the flour little by little.
Add in the essence.
Now beat the cream cheese with the cream and the brown sugar.
Pour half the batter in the greased tin.
Now pour the cream cheese mixture on top.
Now pour the rest of the batter covering the cream cheese.
Bake in a oven 165 oC for half an hour or till the cake is cooked

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[tscii]This is a Malaysian delicacy ( palagaram)
Try this for tea time.


KUIH TALAM

Ingredients:
For bottom green layer:

(A)
80 grms rice flour
30 grms green bean flour (you can buy this in a cake shop)
280 ml water

(B)
6 pandan leaves cut into 3cm pieces
250 ml water
A few drops of green colouring
200 grms sugar
½ tsp alkaline water

For top white layer:

(C)
40 grms rice flour
1 ½ tbs green bean flour
½ tsp salt
300 ml coconut milk from 1 coconut

Method:
Mix (A) and leave aside to soak for about 10 minutes.
Blend the pandan leaves with the water in (B)
Strain to get the pandan juice.
Mix the pandan juice, sugar, colour and alkaline water.
Now add all these to (A).

In a wok cook the mixture on low heat stirring continuously
With a wooden spoon, until the batter becomes fairly thick
But still runny.

Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Steam over rapidly boiling water for about 20 minutes.

To prepare the white layer, mix ingredients ( C ) together.
Soak for 10 minutes. Pour the topping layer over the cooked
Green layer. Steam for about 10 minutes. Cool the kuih well.
Slice into small diamond shaped pieces and serve.

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Mr.Kugan,

Your recipes and fotos looks great.
I like to have 2 recipes from you. If possible please post it.

1. malaysian parota kurma(veg)-served in penang restaurant. My family kurma is little bit close to it. but not exactly the same.

2. Malaysian corn pudding(with custard powder ect)

Thank you in advance.

hi kugan!!
Thanks for yr recipes...;-)
Hope u got my email.
Kuih talam looks very tempting....but i dont think i will get the ingridients here....:-(
anyways....i am sure a lot will surely enjoy it!
hi selviem....hope all is well with u!