Chicken Samosa (Indian Style)

Samosa is an Indian deep-fried appetizer or snack . It can be filled with potato, chicken or lamb filling. Today i prepare it for my tea break snack. Let's see the preparation. 

Ingredient : 

Filing

- Puff Pastry Sheet

- 400g Chicken Mince

- 2pcs Medium Onion (Fine chop)

- 2tsp Ginger (Fine Chop)

- 2tsp Garlic (Fine Chop)

- 5tbsp Coriander Leaf (Choped)

Spice

- 1/2 tsp Turmeric

- 1tsp Chili Powder

- 1tsp Black Paper Powder

- 1/2 tsp Garam Masala

- 2tbsp tomato sauce

- 1tsp salt

Instruction: 

1. Heat a pan and add in fine chop onion and fried until light brown

2. Add in garlic and ginger and saute. 

3. Add in the chickens mince and fried about 5min until the colour change and water has dried up. 

4. Add in all the spice except tomato, then keep fried until the chicken tender.

5. Add in the tomato sauce and low heat cook for 2 min. 

6. Add in Chop Coriander Leaf. 

7. Then transfer the filling to another plate and allow it to cool 

8. Then can start fold the samosa. ( It be triangle shape , due to my 1st time do it, the shape a bit ugle)

9. After fold all the filling, then heat oil and start fried the samosa. 

Ingredient to prepare

Filling reading for the samosa

Chicken Samosa

Tomato Chutney

Tomato Chutney is one of chutney served with Indian Breakfast dishes like Idli, Thosai, Pongal and some of the others food. So i tried made this and served together with homemade Thosai for the breakfast.

The Thosai Recipe can refer to my previous posted "  Thosai ". Let see prepared the ingredient of the Tomato Chutney. 

Chutney Ingredient :
- 1tsp Urad dal
- 4pcs Dried chili (Broken)

- 1pcs Onion (Fine Chop)

- 1inch Ginger (Fine Chop)

- 2pcs Tomato (Fine Chop)

- 1/4 tsp Turmeric

- small amount tamarind

- 1/2 tsp Salt

- 1/4 cup coconut (Fresh or Desiccated)

Chutney Ingredient 

Tempering Ingredient :

- 1tsp Mustard seed

- 1/2 tsp Urad Dal

- 2pcs Dried Chili

- Few curry leaf

Tempering Ingredient

Instruction : 

1. Heat a pan and  add in 2 tsp oil , then follow by urad dal and dried chili , then saute it.

2. Add in fine chop onion and ginger , then keep saute.

3. Add in tomato and saute until the tomato turn to soft and mushy. 

4. Add in turmeric , temarind and salt , then saute well.

5. Add in coconut desiccated and mix well. Then let cool it down.

6. After transfer to blender and blend until smooth paste. 

7. After prepare the tempering. Heat another pan add in 2tsp oil.

8. Add in mustard seed, urad dal, driend chili and the curry leaf. 

9. Then you can smell the nice tempering then pour the tempering over the chutney. 

10. Then can served with the thosai. 

Tomato Chutney

Thosai with Tomato Chutney

Mutton Dalcha

This was my first time cook Mutton Dalcha , it aslo one of the favor food for my husband. Let's prepared it. 

Ingredient :

1/2kg Mutton

1pcs Bay leaf

1pcs Cinnamon stick

2pcs Cloves

2pcs Cardamon

12pcs Shallots

1tbsp Ginger garlic paste

2pcs Tomato

1/2 cup Tool Dhal

1/4 cup Channa Dhal

1tsp Garam masala

1tsp Chili powder

1/4tsp Turmeric powder

1pcs Brinjal

1cup Carrot

2pcs Green Chili

1tbsp salt

Ingredient for tempering

1tbsp Oil

1tbsp Ghee

1/4tsp Mustard seed 

1/2tsp Cumin seed

1/2tsp Pepper corn

1stalk Curry leave

1/2cup Chop onion

Instruction : 

1. The the pot with some oil, add in cinnamon stick, cloves, cardamon and bay leaf. 

2. After aroma come out add in shallots, ginger garlic paste, green chili and tomato , then stir well

3. Add in mutton, tool dhal and channa dhal and stir well. 

4. Add in garam masala, chili powder, turmeric powder and salt.

5. Add enough of water cover all the ingredient and cover the lid cook about 90 mins. (if use pressure cooker maybe 25min)

6. After add in carrot  and brinjal cook another 15min. 

7. Heat another pan, add all the tempering ingredient cook until aroma out. 

8. Pour the tempering into mutton dalcha then stir well then can be served. 

(Forgot to take photo, use back the same photo)

Thosai

After try my son patti's homemade Thosai, I love it so much. Especially Ghee Thosai, it really tasty.

Thosai or Dosa is one of the most regularly food in India. Almost every family also know how to made it or you can take it any where in India. It can be breakfast or dinner (replace for the rice) and pair with any chutney or vegetable curry or idli sambal.

(For 8 to 10 pcs)

Ingredient :

- 2 cup Raw Rice

- 1/2 cup White Urad Dal

- 1/2 tsp Fenugreek

- 1 cup Cooked Rice

- 2 tsp salt

Instruction:

1. Add Raw Rice, White Urad Dal & Fenugreek in a big bowl and wash it. 

2. Drain the water and add enough water to cover it and soak about 6 hour.

3. Add in cooked rice and mix it well.

5. Drain the water and add 1/3 in the blended machine and add in water level same with rice and blended until raw rice and dal be fine. ( use hand to feel it). 

6. Then pour to another dry big bowl and continues the others. 

7. After complete the balance add in the salt and mix it well and cover it put aside about 10hour. ( Let it raise)

8. After 10 hour, you can see the batter very thick. Slowly Stir until be a bit watery. 

   ( ** This batter also can make the Idli. if you want make idli then you stir few round only)

9.Heat the non stick pan, pour 2 ladle of  batter n the center and spread it evenly starting from the center in a circular way in clockwise direction to make a thin crepe.

10. Cover with lid about 1 to 2 min , or the crepe turn to golden colour then flip it then can be served.

Most Thosai will pair with come Chutney or vegetable curry or tiffin sambar. Since i make the mutton dalcha, so i pair with it . That so delicious.  If you don't like, you also can Ghee and sugar become Ghee Thosai or add Egg become Egg Thosai.

Gà Kho Gừng (Vietnamese cuisine Ginger Chicken)

Gà Kho Gừng (Vietnamese cuisine Ginger Chicken)  a very simple and easy dish to serve in a daily Vietnamese meal with hot rice . Sometime my sister in law also like to cook it. Because it really tasty and easy to prepared. 

Ingredient:

- 3 boneless drumstick (Cut in bite size)

- 1/2 onion (Slice it)

- 3 cloves garlic (Fine chop)

- 1 knob ginger (strip cut)

- 1/2 tsp salt

- 2 tsp sugar

- 2 tbsp fish sauce (use Vietnamese Fish Sauce will more tasty)

Instruction:

- Heat the pan with the oil and sugar, after the sugar turn to caramel color add in the chicken and keep

  stir fried few min then take out the chicken and put aside

- Add in little bit oil into same pan and add in onion, garlic & ginger stir fried until the aroma out.

- Add in back the chicken then continues add in the fish sauce keep fried

- Add in a cup of water and keep boil it. 

- After 10 to 15min then ready to serve.  

 

Pregnant Photo

Start from begin when i know i'm pregnant, i already sourcing and plan to take pregnant photo. Due to Covid -19 and Government lock down, I cannot go studio take the photo. 

End up i take it at home when i'm in 34 weeks. It look not bad and cost saving also. Just need to dress up and make up myself and a tripod and hand phone or camera. 

How do you rate it ? It is ok ?

                 

                 

      

          

 

Special Year - Pregnancy ( My 38 Weeks)

Time passing so fast, already pass half a year of 2020. There have many things happen during this half year. Beginning of the year i was been retrenched due to company business going down. Second thing is the Covid-19 virus around the world and Malaysia government have to lock down the county until May and it just slowly back to normal recently.

During this jobless time , i was no income at all and depending the compensation from company. It also lucky before we have paid the Sosco EIS , so we can applied the Sosco EIS scheme to claim some money up to 6 Month.

The most lucky and cheer up my life and promote me to another level was i'm pregnant. It really thanks god to bring me an angel to me. It really grateful and thankful.

When the time i knew i'm pregnant i really happy and crying also. I was waiting quite some time and also due to my age getting old and i worry hard to get baby

I'm doing check up at private and government clinic also . Compare both parties, government really save me a lot of money and they also very carefuller. Although i have to spend time on waiting queue , but they check very detail. I remember the 1st time visit them, they found out i have a Fibroid and it quite bigger. They quickly arrange the hospital scanning appointment for me for check up. This fibroid may cause me cannot natural give birth, it may caesarean.

Due to i have fibroid , i have a lot of things cannot eat. Even the Chinese tonic food i also cannot take. Because it will help to growth up the fibroid faster.

On the caesarean day really expected and scared. Expected was my little boy come to the world and the scared was the process of the caesarean. I remember that time i need 3 Anesthetist to help to inject the Anesthetic. The 1st 2 Anesthetist cannot get the right position to inject and i can smell the blood taste when bleeding out from the place need to Anesthetic. End up they need to ask for their bosses to help. All the Caesarean Section doctor and nurse are waiting me to done the Anesthetic part.

This Caesarean was half body anesthesia and you can feel and heard what the doctor and nurse doing. Not sure how many minute after the nurse carry my son and show me and ask me the gender of baby.
After take out the baby the specialist doctor will hand over the balance job to others doctor to continues.

I have to lay on bed at least 6 hour only can take meal and a day after only take out the urination tube and go down from the bed walk. Due to my son early 2 week deliver, he have to use oxygen. i only can see my son after 36 hour only. That's feeling really worry and sad.

After stay in hospital 2 night more and check everything was fine then can discharged. Total bill only RM 780. It really cheaper than private. If my case do the Caesarean i think need more than RM12K .

Vietnamese Bánh hỏi thịt nướng

Bánh hỏi is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.

Thịt nướng mean grill or bbq meat . 

Bánh hỏi thịt nướng is a Vietnamese dish which suitable for weekend gathering food or can be a breakfast as well. It use the rice vermicelli match with the bbq meat and the Vietnamese sauce. 

This dish cooked by my sister in law them and it so delicious and i love it so much. Let see what have to prepared. 

Ingredient :
- 1kg lean pork meat , cut into cube size
- 1pack Bánh hỏi
- Salad vegetable
- Green Onion (chop it)

Marinate the pork meat :
- 1 cup shallot (fine chop)
- 3 glove garlic
- 1 cup lemongrass (fine chop)
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2 tbsp honey
- 2 tbsp sesame oil

Instruction :
- Cut all the lean pork meat in cube size
- Mix all the marinate ingredient and add in the cube size lean pork and put aside at least an hour or
   overnight.
- Put the marinate pork with the bamboo stick then start bbq it until cooked.
- Boil a pot of hot water , add in all the Bánh hỏi and cook 1 min 15 second.
- Prepared a pot of cold water, take out the Bánh hỏi  and put into it.
- Soak a while and take it out and lay it out on other tray. After can roll up Bánh hỏi 1 by 1 and
  arrange on the plate.
- Heat 2 tbsp oil  and leave the fire then add in the chop green onion mix it well. After apply the
  green onion oil on top of bbq meat and the Bánh hỏi .
- This dish best serve with the below dipping sauce.   

Dipping sauce :
Vietnamese Sweet Sauce(Nuoc Cham )
Ingredient : 
- 2 Garlic ( fine chop)
- 1tsp sugar
- 200ml water
- 2tsp fish sauce
- 2tbsp Lime Juice
- 2chili padi (fine chop)

Instruction:
- Add fine chop garlic and sugar in bowl, keep mashing until sugar fully dissolved.
- Prepare another bowl, add in water, fish sauce, lime juice, fine chop chili padi and the mashed
  garlic and mix it well then can be served.

Indian Style Hot and Spicy Fried Chicken (Chicken 65)

Today i prepared a Indian Style Hot and Spicy Fried Chicken for the beer time cheer up . This dish also called Chicken 65. Why call Chicken 65 ? I already ask somebody, but they also no idea and just know it named from Indian, Chennai. 

This consider a simple finger food or starter in Indian Cuisine. Let's start it . 

Ingredient :

- 300g boneless chicken and cut in bite size

- 1/2 tsp salt

- 1 1/2 tsp ginger garlic paste

- 2 tsp chili powder

- 1/2 tsp pepper powder

- 2 tbsp plain yogurt

- 1 stalk curry leaf

- 2 pcs green chili and slide it 

- 2 tbsp corn flour

- 1 tbsp rice flour

Instruction:

- Put the boneless chicken into bowl, add in salt, ginger garlic paste, chili powder and yogurt , then 

  mix it well and marinate about 1 hr. 

- After an hour, add in the corn flour and rice flour into marinate and mix it well. 

- Heat oil and start for deep fried. Add in the chicken piece one by one and fried about 4 to 5 min on 

  medium heat fire. 

- Can put all the fried chicken on the kitchen paper to drain out the extra oil 

- Heat another pan with a tsp oil add in the curry leaf and slide green chili. 

- Fried 30sec until the aroma out then add in the fried chicken piece into pan and continues fried

  1 min then can be served. 

Steam Chicken

Simple and easy to prepare a steam chicken drumstick at home. Let's see the ingredient below.

Ingredient:

- 2 boneless full chicken drumstick

- 4 to 5 pcs red date, cut half and remove the seed

- 2 to 3 pcs YuZhu (Polygonatum odoratum)

- 2 tsp Salt

- 1/2 tbsp Shao Xing Wine

Instruction :

- Wash and clean the drumstick and use kitchen paper dry it.

- Apply salt at both side of chicken then add in the Shao Xing Wine, Yuzhun and Red date marinate

   about 20 min to 30 min.

- Transfer the chicken and the marinate source and arrange nicely on other plate and get ready to

   steam about 20 min to 25 min  .

Steamed Cod Fish

Cod fish have a lot of nutritional value and high protein and low fat. Let's use the simple way to cook the fish. 

Ingredient :

- 1 pcs Cod Fish 

- 2inch ginger (Slice it and cut in thin strips.)

- Spring Onion (Slice in strips)

- 10 pcs Wolfberry (soak in water) 

- 1 1/2 tsp ShaoXing Wine

- 1 1/2 tsp Soy Sauce 

- 1 1/2 tsp oil

Instruction:

- Wash and dry the cod fish.

- Apply the ShaoXing Wine at both side of cod fish

- Put some strips slice ginger at the bottom of fish and marinate some time.

- Add in Soy Sauce and some strip slice ginger on top of cod fish and steam about 7min.

- Add in the strip spring onion and the wolfberry on top of fish and cover the lid for another 2 min,

  then can be served.