Telur Pindang (Leaves Braised Egg)

See the blog title?
My favourite you know?!

I remembered my maternal grandma used to boil these eggs for us occasionally when we were younger.

Telur Pindang is a delicacy of those Javanese descendants in Johor, they are boiled in many types of leaves, onion peels & spices concoction & are simmered up to 3 days just to get the right feel & taste. Crazy right..so mine was only simmered for 24 hours max. But I guess those eggs simmered longer will taste heavenly.

Husband was against me eating this cause I kept farting all night long resulting him having migraine in the morning. Lol! Kaaaymon man…rare delicacy how to resist…

Weird ingredients you will need, (good luck in finding!haha)

– Mature & Young Senduduk Leaves
– Pandan Leaves
– Kaffir Lime Leaves
– Guava Leaves
– Galangal Stalk
– Mangosteen Leaves
– Shallot, Onion & Garlic Peels
– Tumeric Leaves
– Coriander
– Bay Leaves
– Mint Leaves
– Coriander Seeds
– Fennel Seeds
– Cumin Seeds
– Galangal Root
– Assam Jawa
– Lemongrass
– Salt
– Sweet Soya Sauce
– Vinegar

Method:

Bring to boil and simmer the above ingredients with about 30 grade B eggs for 3 days BUT who on earth is crazy enough to on your house gas for 3 continuous days right? You can still simmer them for 3 days but maybe a few hours a day.
Happy Trying!

Salam with love,
Haizah

Lemak Nangka Kampung Style (Young jackfruit in coconut gravy)

Yes, you guessed it right, recipe for Lemak Nangka. Mom taught me how to cook this last week cause dad requested for it. Old man’s craving you called it. So yeah.

Cannot blame him lor..dad was born in Malacca, a state in Malaysia. He grew up with Kampong Dishes like Assam Pedas Ikan Keli, Lemak Rebung Daging Salai, Tempoyak, Ulam, Lemak Nangka and many more, so his tastebud a bit different lah plus cerewet also. Lol.
My big man is not a fan on kampong dishes though. Phew!

Frankly speaking Kampong Dishes are not really difficult to prepare, it is just the aftermath mess. Thank God for domestic helper. Heh.

Ok, basically you need to buy for young jackfruit. You can find them at local markets, especially Tekka or Geylang Markets.

This is how young jackfruits looked like

And here is the final product

Ingredients A:
1 clove big onion
4 cloves garlic
1 tsp coriander seeds
2 candlenuts
1 inch fresh tumeric

Ingredients B:
2 bay leaves
4 lime leaves
1 lemongrass (crushed)
1 cup of coconut milk
Water
Salt

Method:
1) Blend all ingredients A.
2) Boil young jackfruits till tender.
2) Saute the blended ingredients A with oil till fragrant.
3) Add all ingredients B with preboiled young jackfruit till boiled.

Salam with love,
Haizah

Rich & Good Cake Shop. Best Swiss Rolls in town!

The shop name says it all, Rich & Good! Rich and fresh ingredients resulting in good tasting Swiss Rolls.
A good friend recommended me this shop which sells the best Traditional Swiss Rolls in town, Wallahhi never bluff you. If you are a fan of Swiss Rolls especially the homemade & best quality ones, this is it!

Rich and Good Cake Shop is run by Mdm Lily Liu, her shop is located at Kandahar Street in a shophouse.

24 Kandahar Street Singapore 198887
Tel 62943324 Fax 62952831

Operating Hours : Mon – Sat : 8.30am -5pm
Sun & Public Holidays : open Ad hoc

Minimum amount for free drop off : $70 (shenton way)
$100 (outlying areas)

Her Swiss Rolls came in a wide variety of flavors which are strawberry, orange, durian, coffee, chocolate, kaya, green tea and blueberry. I read somewhere that Mdm Lily uses only D24 and if it is seasonal, she will even use Mao Shan Wang, which makes her durian roll really authentic and fragrant. The cream was not heavy and the sweetness was just right. According to Mdm Lily also, the best selling flavour is Kaya, which was made daily with fresh kaya.

Affordable Price too!

Without much delay,last Saturday, I made the big man to drive me down to her shop to get our hands on her Swiss Rolls and taste try for ourselves. I was all excited, we bought durian,kaya & chocolate flavours and my friend were so damn right, I have never tasted such a yummy swiss rolls. Perfect for my tastebuds! Let’s order them for Eid!

Salam with love,
Haizah

Pecel Power!

As promised, I’m here today to share the recipe for Sambal Pecel Power
(Indonesian Peanut Sauce), yessaa…

My family usually eats Sambal Pecel with fried beancurd,fried tempeh or boiled pucuk ubi, something similar to our Malay dish call Gado-Gado. The only difference is the ground nuts used in pecel are grinded finely while in gado-gado they are grinded coursely. In fact sambal pecel can be used as dipping sauce simply with anything, versatile sauce.

Last week we made sambal pecel in a thick form and keep it as stock in the fridge, when you want to use it, simply add hot water. Easy does it!

And this is the final product after you add hot water.

Ingredients:

2 cloves Garlic (peeled)
2 cloves red onions (peeled)
10 stalks of Chilli Padi (Red)
200g ground nuts (fry with oil)
5pcs lime leaves

Method:

1) All the above ingredients to be fried till fragrant.
2) Together with the gula melaka, blend all the ingredients above.
3) Add ajinamoto & salt accordingly.

Insya’Allah sedap!

Salam with love,
Haizah

Soto Bandung..Enak Banget! (So delicious)

Guess what?! I’ve decided to start blogging again (macam paham:like real).Yay!
I’ve decided to use WordPress which apparently seemed more friendly user than Blogspot. So here I am now, new passion, new blog space,new life, (jangan semangat dua minit sua)I am going to delete off my previous blog link haizah.blogspot.com which was long forgotten, user id & password also cannot remember liao. Haha.

Alright, what do we have here in this first entry? I would say this time round my entries will be mostly be on food & recipes sharing. Cooking is what I loved to do most during my free time, I am not really good at baking though.

So…my first recipe here will be Soto Bandung! I started to love Indonesian delicacies eversince my trip to Bandung last Feb with my big man & in-laws which we really enjoyed so much especially the eating part. Indonesians can really cook damn delicious dishes using simple ingredients, so talented.

Presenting you Soto Bandung, what is missing here is the Empeng Garnish (Indonesian crackers?).
Recipe below is courtesy from my Indonesian Helper Siti Aminah.
Kudos to her, this Soto Bandung really taste delicious.

Oh.. I am missing Sapu Lidi & Saung Gawir in Bandung, had the best Indonesian delicacies experience there. Next coming up Sambal Pecel.

Ingredients A (To blend):

1 inch ginger
1 inch tumeric (can opt for powder form)
2 red onion
8 garlic
1 tablespoon of coriander seeds
2 candlenut

Ingredients B:

2 pcs Bay Leaves
Cooking Oil
1 whole medium size chicken
2 liters of water
1 teaspoon salt and 1/2 teaspoon pepper
1 cup of coconut milk
1/2 tablespoon vinegar
2 stalks lemongrass (crushed)

Ingredients C:
2 kg of yellow mee (you can opt for lontong, rice, mee hoon too!)
500 g of beansprouts

For Garnishing:
Fried Shallots
Spring Onions (Chopped)
Chinese Celery (Chopped)
Empeng Goreng (Optional)

Method:
1) Saute in oil all ingredients A till fragrant.
2) Add in ingredient B. (Put in the chicken only after the soup boil)
3) Dip ingredient C in boiling water.
4) Serve with the garnishes.

Salam with love,
Haizah