Top food blogs

Saturday, September 28, 2013

Onion Fritters and Cookies & Banana & Oreo Ice Cream Dessert

A colleague of mine had her retirement party last week.  The retirement age in Malaysia is 60.  I envy her for having reached the age where she will have all the time in the world to do whatever she wants.  On top of that, a final big fat check from the Company to cover her retirement years.  How I wish I'm her, er..minus the age, to enjoy the time and $$!!  Well, being envious is all I can do right now as I have a long way to go before I reach there.  Until then, I've to wake up early in the morning, see the kids to school, go to work, come home, go to sleep and the day repeats until the weekend.

When weekend comes, I'm like 'yeay, its the weekend! I can spend time with my family and feed them well!'.  I always look forward to spending time with my family even though the kids will fight and sometimes they irritate the hell out of you, but hey, I'm not complaining.  It'd rather have this than go to work.

Well, being a working mom, my kids always look forward to weekends where they get to eat food prepared by their mom.  I have 3 hungry tummies to feed.  Here, I'm sharing with you a great and easy tea-time snack that you can prepare in such a short time and they are delicious.




Onion Fritters
serves 4-5

1 1/5 cups self raising flour
2 medium sized big onions, chopped into squares
2 fresh red chillies, seeded and chopped
3 sprigs spring onion, chopped
salt to taste
3/4 cup water
100g shrimp, shelled (optional)
vegetable oil for deep frying

1. Mix all the ingredients together and add 1/2 cup water first.  Adjust the consistency of the batter.  If it's too think add more water.  Batter should not be runny.  Should be thicker than pancake batter.
2. Heat oil in wok and drop spoonful of batter into the hot oil.  Fry until they are golden brown.
Serve with chili sauce.

For dessert, here's Cookies & Banana & Oreo Ice Cream.

Saturday, September 21, 2013

Buttermilk Pancakes with Mixed Berry Compote

I've been neglecting my blog lately due to hectic schedule.  Never a dull moment for me that's for sure.  Not only have I been 'inactive' in blogging but I'm guilty for not visiting your blogs as well.  Not that I don't want to but more of being caught in the rat race.

Today, I make a point to share with you another pancake recipe.  Made this for breakfast but if you have leftovers, you can have it as desserts by just topping it up with ice cream.

The mixed berry compote, is made from the berries that I grow in my garden - Mulberry and Acerola Cherry. I only have one plant each, so you can imagine it takes time to collect the berries and freeze them.  I have enough to make this compote for breakfast this morning.  The strawberries were bought during my last vacation at the Cameron Highlands in June which I froze.








Mulberry

Acerola Cherry
Pancake recipe:
4 servings
150g plain flour
1 1/2 tsp baking powder
pinch of salt
1 tbsp sugar
1 egg
250ml buttermilk
2tbsp butter, melted

1. Sift the dry ingredient into a bowl add sugar.
2. Whisk the eggs until frothy, add in buttermilk and melted butter.
3. Whisk the wet ingredients into the flour mixture and mix well.
4. Heat non stick pan, lightly coated with vegetable oil, drop big spoonful of batter and cook till both sides are done.
Serve with honey or with mixed berry compote.

Mixed Berry Compote:
Mulberry (1/3 cup)
Acerola Cherry (1/3 cup)
Strawberry (1/2 cup)
1/3 cup sugar
1 tbsp lemon juice

Mix all ingredients in a small saucepan and cook over low-medium heat until sugar is dissolved and reduced.
Keep warm.