7 May 2009

Lemon Poppy Seed Muffins

Photo from Elanas's Pantry

This recipe from ElanasPantry for celebrate Mother's Day. I get the recipe from there, if you like it, please visit for more info.

Frontier Poppy Seed Whole (A-1 Grade), 16 Ounce Bags (Pack of 2)Here we start:
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup a gave nectar
¼ cup grapeseed oil
1 tablespoon lemon zest
lemon zest - 2.2 oz1 tablespoon poppy seeds
  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, blend together eggs, agave, oil and lemon zest
  3. Blend dry ingredients into wet
  4. Fold in poppy seeds
  5. Spoon 1 tablespoon of batter into each greased mini muffin cup
  6. Bake at 350° for 8 to 10 minutes
  7. Cool and serve
Makes about about 24 mini-muffins

4 May 2009

Carrot cake

I like to eat carrot cake recently, my sister bought it to me from a cake shop she regular visit to. So I go to search for the recipe of carrot cake today, I want to try make this cake when I am free. Here I found the recipe of carrot cake from Allotment website.

Here there are:

This recipe submitted by Ann

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 eggs
  • 140g grated carrots (about 3)
  • 100g raisins
  • Grated zest of a large orange
  • 175g SR flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • Pinch nutmeg
  • 175g icing sugar
  • 2 tablespoon orange juice
  1. Pre-heat oven to 180C/Gas 4.
  2. Grease and line the base and sides of a 8cm square tin. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways covering the baseand sides of the tin, with a double layer in the base.
  3. Put the sugar, oil and eggs into a large mixing bowl. Lightly mix with a wooden spoon, stir in the grated carrots, raisins and orange zest.
  4. Mix the flour, bicarbonate of soda and spices together and then siftinto the bowl. Mix well - the mixture will be soft and almost runny.
  5. Pour the mixture into the prepared tin and bake for 45 minutes until it feels firm and springy when pressed in the centre. Cool in the tin for 5mins. Turn it out and peel off the paper. You can freeze the cake at this point - but I am sure you will want to eat it.
  6. Place the topping ingredients into a mixing bowl and beat togetheruntil smooth. The icing should be runny. Place the cake on a serving plate and drizzle the icing over letting it run down the sides.

When I try the carrot cake bought by my sister, I feel that it a little sweet when you eat it a lot, so i will reduce the sugar 175g into 100g when I make this carrot cake, hope to not so sweet and I can eat a lot and no need to worry about healthty.

3 May 2009

Curry Noodles or Curry Mee

Introduced by MalaysianFood.net
This is a popular noodles in Penang called "curry noodles" or "curry mee".

You need ingredients:
1 lb yellow egg noodles
1 lb thin rice noodles
1 -2 lb shrimp or prawns (cooked)
1 lb fresh cockles (cooked & shelled)
3 to 4 pieces dried or fresh cuttlefish (reconstituted & sliced)

Optional ingredients:
Blood cake, cut into 1-inch cubes (cooked pig's blood)

1 lb boneless chicken breast or thighs (cooked & shredded)
1 lb deep fried tofu(tow pok, tao pok, tau foo pok or tofu pok), fried & cut into 1/2 inch slices
vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water
6 cups chicken stock
3 tbsp palm sugar
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns

Chili Sauce :
1 cup vegetable oil
1 inch piece belacan, also spelt belachan or blacan
8 large cloves garlic
Dried Shrimp
1 cup chili paste

Chili Sauce :

Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste. Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn! Immediately pour the pan-roasted chili paste into a small bowl, set aside

curry mee:

Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste. Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish. Using a blender or food processor, blend the shells and heads with 2 cups of water. Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn! Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well. Add palm sugar and salt to taste. Bring slowly to a boil, then add the rest of the coconut milk, mix well. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock. Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins, stir often. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving.

To serve - add to each individual serving bowl, bean sprouts, thin rice noodles and yellow egg noodles. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

Please feel free to visit the website for more information and more food to be recommended.



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