Modern Vintage Cupcakes Hands-on Workshop

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Last Friday, I attended a Modern Vintage Cupcake Decoration Hands-on Workshop at Shermay's Cooking School conducted by Chef Jackie Tay. The workshop focused on basic techniques and applications in using fondant, gumpaste and edible icing images, and I got to decorate 6 cupcakes during the 4hr workshop :)

Although I shun away from fondant and gumpaste in my bakes because I don't like their cloyingly sweet and chemical taste, I do agree that fondant and gumpaste can create intricate and pretty looking edible decorations that look too good to eat.

When I saw the workshop put up at Shermay's Cooking School, I was immediately tempted because the cupcakes look irresistibly pretty and the vintage old English kind of theme appeals to me. It's always good to learn more, in case I may really need to apply fondant, gumpaste or icing images on my bakes in future. Moreover, I still have some credits left over from my expiring membership.

Here's my work. Sweet looking right? I couldn't bare to eat them!

Each student was provided with all the tools and materials but only edibles could be brought home. The earl grey cupcakes were pre-baked already, recipe was given in the recipe pack.

First we had to level the cupcakes and then prepare the fondant for the cupcake surface. Realised it's not that easy to smoothen the fondant surface.

Next, we cut the edible icing images and lay them on top of the fondant surface. Basically any images can be printed onto icing sheets with edible ink and there are a number of suppliers in Singapore that provide the printing service albeit quite expensive; an A4 size icing sheet cost about $12! Actually most ink jet printers could do the job so long as you have special edible ink cartridges but I guess maintenance would be an issue and it's not practical to have an ink jet printer dedicated to icing image printing only at home unless doing such printing regularly.

We then proceed to make buntings, bunny silhouette, butterflies, sugar plaque, pink carnation and english rose using fondant and gumpaste. I was so absorbed in making them that I forgot to take photos along the way.

At the end of the workshop, my 6 cupcakes for takeaway!

This carnation is my favourite of all the designs, created using 3 layers of gumpaste cut-outs from 3 sizes of PME carnation cutters. The difficulty in this was rolling the gumpaste till paper thin and then rolling the edges of the petal using a tool to create a slight ruffle effect.

I like this hand moulded English Rose as well. As this is done using free hand petal by petal, it's the most tedious of all the designs. Each petal had to be paper thin as well so that the rose could look soft and realistic.

The gumpaste butterflies were created using a motif stamp so it's not difficult but have to handle very carefully as it's very flimsy. The sugar plaque was made using fondant cut-outs of 2 circles. The outer edge of the plaque was then crimped using a crimper to create a raised ruffle design.

The bunny was quite straight forward, simply traced the silhouette from a bunny cut-out on a piece of gumpaste. The base was just a scalloped plaque stamped from fondant.

The buntings were cut-outs from leftover icing images and glued onto the fondant surface. The rope, bow and rose bud made using gumpaste.

This was the simplest design of the six. Just cut out a circle using scalloped stamp then cut out a smaller circle using another circular stamp. Although this was very straightforward, it was not easy to make sure the circles look balanced.

I was very glad to attend the workshop and gained useful knowledge and tips that I'm sure would be useful one of these days :)

Did I eat the cupcakes? Well, I ate half a cupcake just to try. Still don't like the taste of fondant, gumpaste as well as the icing image :( Doesn't matter, so long as they are pretty to look at!

Crispy and crunchy fried chicken (Dakgangjeong 닭강정) - AFF Korea Apr 2014

I've never tried Korean fried chicken before but I heard that it's very delicious. The chicken wings are double-fried to achieve a very crispy and crunchy texture and then coated with a spicy, sweet and sticky sauce. It sounds tantalising already!

While searching for a suitable recipe, I found 2 created by Maangchi, one version is Yangnyeom Tongdak and the other version is Dakgangjeong. I believe Yangnyeom is the more known or popular version, whereby one of the sauce used for coating is gochujang hot pepper sauce. Dakgangjeong is very similar, except that gochujang is not used. I decided to try Dakgangjeong first and went further to omit all the spice elements such as black pepper, mustard and dried red chilli peppers so that dear son can enjoy this dish as well. In fact, this dish reminds me of the Japanese fried chicken wings Tebasaki, I think methods are almost the same, probably some difference in the sauces used.

The most tedious part of the process was deep frying of the chicken wings because the wings had to be double-fried to achieve the crispiness. The first time at lower temperature and longer duration in order to cook the wings, the second time higher temperature and shorter duration. I don't like to do deep frying at home because in order to save cooking oil, I fry using a small pot and each time can only fry 3-4 pieces so this process took a long time for me :( Moreover, the whole kitchen becomes so oily and the frying pot is also difficult to wash. But this recipe is all worth the effort.

The sauce on the other hand was easy to make and very straightforward. After the chicken wings were deep fried, simply tossed together with the sauce, sprinkle with sesame seeds, viola crispy and crunchy fried chicken ready to enjoy.

It's really finger licking good, especially when still hot, very crunchy indeed and tasted sweet and savoury. The sesame seeds added a nice touch and fragrance to the wings as well. Hubby and dear son also gave thumbs up =D Next time round, I'm going to cook the Yangnyeom Tongdak (yeah, with my favourite magic gochujang hot pepper paste).


Crispy and crunchy fried chicken (Dakgangjeong 닭강정)
(recipe adapted from Maangchi)

Ingredients

Chicken wings
  • 420g chicken wings (11 pieces, I used both winglet and drumlet)
  • 1/8 tsp salt
  • 1/4 tsp ginger, grated
  • Corn starch
Sauce
  • 1 tsp cooking oil
  • 1 clove garlic, minced
  • 1 tbsp soy sauce
  • 2 tbsp rice syrup
  • 1 tsp white vinegar
  • 1 tsp brown sugar
  • 1 tbsp sesame seed, lightly toasted
Steps
  1. Separate chicken wings into winglet and drumlet. For the winglet, remove the tip portion.
  2. Put the chicken wings in a bowl and season with salt and grated ginger.
  3. Coat each winglet and drumlet with corn starch, pressing and squeezing to make sure the corn starch is well coated onto the winglet and drumlet. Set aside.
Make the sauce
  1. Heat 1 tsp of cooking oil a non-stick pot/pan over medium heat. Add minced garlic and stir fry till fragrant.
  2. Add soy sauce, rice syrup and vinegar. Stir with a wooden spoon and let it bubble for 1-2 mins.
  3. Add the brown sugar and continue stirring till all sugar dissolved. Remove pot from heat. Set aside.
Fry the chicken
  1. Heat cooking oil (sufficient to cover the winglet/drumlet) in a pot/wok on medium heat.
  2. To check if oil is ready, dip a piece of wing into it. If the oil bubbles, it's hot enough to start frying.
  3. Slide the coated winglet/drumlet one by one into the hot oil and fry for about 10-12 mins, turning over a few times with tongs.
  4. Take the winglet/drumlet out of the oil and drain using strainer or kitchen towel. Let the wings sit for a few mins. Repeat process till all winglet/drumlet are fried.
  5. Turn up the heat to medium high and fry the winglet/drumlet again for another 6-8 mins, or until they look golden brown and feel crunchy (press using tongs). Repeat process till all winglet/drumlet are fried second time.
Coat the fried chicken with the sauce
  1. When the winglet/drumlet are done, place all of them into the pot with the sauce.
  2. Toss well to make sure each piece is well coated with the sauce.
  3. Transfer to serving plate and sprinkle sesame seeds generously over the winglet/drumlet. Taste best when served hot immediately. The chicken still remains crunchy after a few hours.

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.

Kimchi fried rice (Kimchi-bokkeumbap 김치볶음밥) - AFF Korea Apr 2014

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I must declare that I have never eaten Kimchi Fried Rice before, but after eating this, I'm totally hooked that I cooked the fried rice two days in a week! It's so appetising that I forgot my carbo intake restriction and ate one mouth after another.

The fried rice is so easy to cook, very little ingredients required, yet tasted very good. It's slightly sweet, tangy and spicy, with crunchiness of kimchi cabbage, juicy pork belly and accentuated with the fragrance of toasted white sesame seeds. I owe it to the magic sauce, gochujang hot pepper sauce, no other seasonings required =D I think this is also an excellent recipe to use up bits of kimchi and leftover meat like pork, chicken or beef. Definitely my go-to fried rice recipe from now onwards.


Kimchi fried rice (Kimchi-bokkeumbap 김치볶음밥)
(recipe adapted from Maangchi)
(serves 1 if eaten on its own, or 2 with other dishes)

Ingredients
  • 1/2 tsp vegetable oil
  • 1/3 cup kimchi (about 65g), chopped into small pieces
  • 50g pork belly, cut into small and thin slices (I lightly marinate the pork with some soy sauce, white pepper and chinese cooking wine for 15 mins)
  • 1 bowl steamed rice (I use cooked rice left overnight, mixture of thai jasmine, brown and red rice)
  • 2 tbsp kimchi juice
  • 1 tbsp hot pepper sauce (gochujang)
  • Water (if necessary)
  • 1 tsp sesame oil
  • 1 stalk spring onion
  • 1 tbsp white sesame seed, lightly toasted
  • Some shredded seaweed, lighted toasted
Steps
  1. Heat up a frying pan on medium heat, add 1/2 tsp of oil.
  2. Add the kimchi and stir fry for 1 minute.
  3. Add the pork and stir fry till the meat changes colour/half cooked.
  4. Add the rice, kimchi juice and gochujang. Stir fry all the ingredients together for another 7-8 mins. Add some water if the fried rice seems too dry. I didn't add.
  5. Add sesame oil and spring onion. Mix well with the rice and off the heat.
  6. Scoop rice in serving bowl and sprinkle generously with toasted white sesame seed and shredded seaweed. Best serve warm.

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.

Meg's Pastry Studio - 1st Q orders

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The first quarter of 2014 has already gone by, so I thought I'd do an update on some of my cake orders. Forgot to take photos for some, whereas some photos turned out bad due to poor lighting or I was in a rush.

Rainbow and ombre cakes continue to be my main and most popular orders. My focus is still quality over quantity. As far as possible, I would avoid taking more than two orders per delivery date. On one occasion, I even rejected a second order as I wished to concentrate on the first one.

Indeed each and every cake was painstakingly crafted (with quality ingredients) and there were times when I discarded completed layers of cake or even full cakes (yes, once) because they were not up to standard. Interestingly, most people who approached me preferred cakes with less sugar, moist sponge-based cake (instead of pound cake/butter cake texture) and chantilly cream (instead of buttercream). These factors were challenges to me initially. Sugar is a key ingredient and helps to create tender cakes. Moist sponge-based cake - I don't use sponge-gel or emulsifiers to create the very fluffy and tender sponge cake like those sold commercially. So I had to work on the method and bake the cake layer by layer. Chantilly cream - melts easily in our humid weather, had to work quickly.

I guess this is the direction I'm heading and that's why I don't do fondant cakes in the first place. With each cake, I gained more experience and I'm truly grateful to everyone who placed their orders with me.

This was my biggest cake to-date. A 9" by 9" square sponge with 7 rainbow layers! Decorated with marshmallows, ribbons and a customised banner. The marshmallow and ribbon concept was requested by the birthday girl and this was what I proposed and designed eventually.

What a great contrast right? The exterior of the cake looked simple but rainbow layers were hidden inside. Ordered by a sweet wife specially for her husband who loves lychee.

Created for my yoga class, with logo of the school.


First order that requested for cream cheese frosting instead of buttercream or chantilly cream. Glad that it turned out ok, but still lots of room for improvement.


Created for friend's daughter who's same age as my son. In fact, this is the same design as my son's birthday cake. They saw it and liked it. I like this cake too, love how the rainbow layers were "exposed" and also fruits were sandwiched between layers of cake to create a different texture.

Ordered by an ex-neighbour cum schoolmate. We found each other through FB. Created for her mum, we used to go each other's house many years back. It was good to see her parents again after so many years!


Love the ombre shades which flowed from yellow to dark pink. Lychee seemed to be a very popular choice of flavour? Anyway, I need more practice on writing characters and wordings on top of cake.


My smallest cake to-date, 4.5" round, suitable for 2 to 4 persons. I love creating small cakes, they look so cute and sweet!

Noticed there is no chocolate cake? Haha. Coz I'm not exactly a big fan of chocolate or chocolate cake. But I know many people do, so I guess it's time for me to explore more flavours :p In fact, I have so many recipes for test bakes like patterned roll cakes, decorated chiffon cakes etc etc. Well, just have to take things one step at a time!

That's all for now. Mother's Day upcoming in May and certainly look forward to more cake orders :) I do hope more people will place cupcake orders leh, coz I have so many pretty cupcake cases!

Nutella Chiffon

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I have a weakness for food storage containers. You know sometimes at the supermarket there are promotional grocery items that come with free storage boxes of various sizes? I totally dig them. The thing is, I have so many storage containers at home already so most of the time I resist the temptation.

The other day I saw Nutella having this promotion where 2 tubs of 375g of Nutella are packed inside a Lock & Lock type of airtight container. It immediately attracted my attention and I was debating with myself whether to buy, although I still have a tub of Nutella at home :p

Well, hubby and dear son love Nutella so no harm buying more. And oh, I don't have airtight container of that particular size. Oh yah, I also recall Wendy of Table for 2... or more just posted a recipe on Nutella Chiffon Cake recently, I can try out that recipe! There, it's decided :p

I like it how there's no oil or sugar in the egg yolk batter since the Nutella itself is already sweet enough with sufficient fat content. Wendy mentioned that the chiffon turned out on the moist side so I reduced the milk amount by 15g. It turned out alright, or probably a tiny weeny on the dry side. Next time probably I'll just reduce milk amount by 5 or 10g? Or probably bake at fan mode at 160 degree celsius (this time I baked the cake at 180 degree celsius on conventional mode).

Overall, I think this is a great recipe to use up Nutella spread with few ingredients and very quick and easy to make!


Nutella Chiffon Cake
(recipe from Table for 2... or more)
(makes one 22cm chiffon cake)



Ingredients
  • 85g fresh milk (original 100g)
  • 180g Nutella
  • 80g cake flour, sifted
  • 5 egg yolks (I use 60g egg with shell)
  • 1/2 tsp vanilla extract
  • 5 egg whites
  • 80g caster sugar
Steps
  1. Preheat oven to 180 degree celsius (conventional mode) or 160 degree celsius (fan mode). Prepare a 22cm chiffon pan. Do not grease.
  2. Heat fresh milk over low heat. Add nutella and stir till all the nutella has melted. Once mixture starts to boil, off the heat. Continue to stir till mixture is very smooth. Make sure there's no lumps of nutella in the mixture. Set aside to cool down.
  3. Once Nutella mixture has cooled down, add egg yolks, flour and vanilla extract and mix till it becomes a smooth batter.
  4. Using an electric mixer or hand whisk, beat egg whites until soft peaks and add sugar gradually, and beat till stiff peak.
  5. Put 1/4 of the egg white meringue into the Nutelle/yolk batter, FOLD gently. Repeat with another 1/4.
  6. Pour the Nutella/yolk batter into the remaining 1/2 egg white meringue. FOLD gently until no streaks of egg whites can be seen.
  7. Pour the batter into chiffon pan and bake at 180 degree celsius (conventional mode) for 50 mins.
  8. Upon 50 mins, remove the chiffon from the oven immediately and turn the pan up-side-down to let it cool down.
  9. Remove the cake from the chiffon pan after the cake has cooled down totally. Store the cake in airtight container.
 

Rubber Stamp Carving Workshop

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Opps, another overdue post, should have posted this entry last week :p

Last Sunday I attended a Rubber Stamp Carving Workshop conducted by LoveSprouts at BFF Zakka Store. When I saw the advert for the workshop on FB, I thought it's super cute and quite fun and since it's just a 2hr workshop, why not give it a try?


The workshop was $88 and inclusive of a rubber carving block, tracing paper, pen knife, carving knife, artist eraser, ink pad and free patterns.

The rubber carving blocks and ink pads are imported from Japan and comes with many pretty looking colours :)


We were taught how to trace the patterns and transfer onto the rubber blocks as well as basic techniques of rubber carving.

Here's my work, quite ugly-looking (I chopped off one eye of the chickadee by accident!). It seems simple but actually requires much focus, meticulous and nimble fingers. I certainly need lots of practice!!

 Here are some stamps created by the instructor, Jo who has been doing this for 5-6 years already.

Each participant was given a free tote bag as well and we were free to use all of Jo's stamps to customize our very own designs on the tote bag =D

An afternoon well-spent where I learned another new craft skill :)

Kimchi Stew (Kimchi-jjigae 김치찌개) - AFF Korea Apr 2014

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Time flies and it's April already! The theme for this month's Asian Food Fest is Korean. In the past, our family was never big fan of Korean cuisine and rarely dined at Korean restaurants. I think our initiation to Korean food was through Seoul Garden during our schooling days? Haha, those days all-you-can-eat BBQ buffet was so popular. But hubby swore off the place when he had a terrible stomach ache after dining there.

Subsequently, more Korean restaurants started to open shop in Singapore, but our exposure remained minimal. I guess because hubby used to hate kimchi. I'm ok with kimchi but more keen in the various banchan side dishes. Once in a while, we would go for Korean BBQ where hubby enjoyed the grilled meats whereas I the banchan.

Somehow during the past two years, hubby started to show more interest in Korean cuisine (influence of Korean drama?) and even started to like kimchi. O.O Nowadays, we dine at Korean restaurants occasionally and hubby is the one who orders the kimchi soup or stew.

So when I told him that this month's AFF theme is Korean, his very first order was Kimchi Stew. This is the first time he actually showed interest in what I cook for AFF :p



I started searching the internet for easy recipes and found the recipes featured on www.maangchi.com to be very comprehensive, quick and simple. Very surprised that Kimchi soup or stew is so easy to prepare at home, almost effortless!

Ingredients include kimchi, pork belly, yellow onion, hot pepper paste (gochujang), hot pepper flakes (gochugaru), sugar, sesame oil and spring onions (and tofu which I forgot to include in this picture). The Korean ingredients are readily available at Korean supermarkets and nowadays many major supermarkets also sell the basic ones.


Basically just cut up and mix everything together and cook on stove. That's all!

Kimchi Stew (Kimchi-jjigae 김치찌개)

Ingredients:
  • 250g kimchi, chopped (the pack I bought is already pre-chopped)
  • 200g pork belly, sliced thinly
  • 1 yellow onion, sliced
  • 1 tbsp hot pepper paste
  • 1 tsp hot pepper flakes
  • 1 tbsp sugar
  • Water (about 2 cups)
  • 1/2 pc tofu (I bought firm silken tofu from wet market)
  • Sesame oil
  • 1 stalk spring onion
Steps:
  1. In a pot, put some chopped kimchi and juice.
  2. Add pork belly, sliced onion, hot pepper paste, hot pepper flakes and sugar.
  3. Pour water over the ingredients until all the ingredients are submerged.
  4. Close the lid of the pot and boil for 10 minutes on high heat.
  5. After 10 minutes, reduce to medium heat and cook for another 10 minutes.
  6. After 10 minutes, add some tofu and cook for 5 minutes more.
  7. Add splash of sesame oil and spring onion. Serve hot.

The kimchi stew tasted very yummy indeed, spicy, tangy, very appetising! Hubby loved it and lamented that I used too little kimchi and added too much onions. This is a perfect one pot dish that I will cook from time to time. I'm looking forward to cooking more korean dishes, in fact have already cooked kimchi fried rice and korean crispy fried chicken (both were oh-so-good!) which I will blog about soon!

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.

Koh Samui Nov 2013 - Part VI Spa

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Continued from
Part I - Grand Deluxe Sea View Room at Akyra Chura Samui
Part II - Akyra Chura Samui Resort
Part III - Krao Chao Ban Restaurant
Part IV - Saebieng Lae Restaurant
Part V - Food in Samui

More spas have certainly sprung up in Samui especially at Chaweng Beach area, in the past 2 years as compared to 4-5 years back when we first visited.

One of the brands that has been quite aggressive in expanding is D's Spa. The brand has opened 2-3 large branches along the busiest part of Chaweng Beach and appeared to be attracting a fair number of tourists due to it's clean outlook and lovely furnishings.

We too were attracted. Prices-wise, it remained quite competitive, about 300 baht for a foot + back massage.

Upon entrance, guests are invited to this foot wash area where the therapists will provide a simple scrubbing and washing service.

Ground floor area is mainly for foot and back massage.

I asked for my favourite "tiger balm back massage" which is a soothing massage concentrating on the back, shoulder and neck area using tiger balm and some massage oil. The massage also combined some thai style stretching. Hubby asked for the traditional thai massage. This was the 2nd level massage area where we had our massage.

This is another area, probably for facial or scrub/wrap.

I was asked by my therapist to remove my top for the back massage. As for hubby, simply wore his existing clothes. I remembered a few years back when we went for such spas, we would be given a set of comfortable cotton wear to change into. Anyways, the skills of both therapists were so-so only. And after the massage, we were offered only water to drink as we proceed for payment, whereas in the past the spas we visited would lead us to a lounge for relaxation and offer herbal tea.

I think the large spa establishments at Samui these days didn't really train their therapists very well, so their massaging technique and skills weren't up-to-par. And to save costs, cut down on offering cotton wear and herbal tea for customers.

The next day, we went to a smaller establishment Sarunya Spa which was located at the quieter end of Chaweng Beach.

We were led to a lounge sofa area.

Our therapists brought out tubs of water for the foot wash/scrub service.

Also offered a soothing pandanus drink before the start of our massage.

This is the foot massage area.

Once again, I opted for the "tiger balm back massage", same for hubby. This was the massage area located at the ground floor. We were offered a pair of cotton shorts to change into. Yep, much more thoughtful indeed. The skills of the therapists were much better than D's Spa.

After the massage, we were once again offered a herbal drink at the lounge area. Quite pleased with the overall service and quality and hence returned the following night for a foot massage which was equally good.

I guess if we were to return to Chaweng Beach again, we would go for Sarunda Spa or other mid-size establishments instead of the big chains. Till then, I shall be missing my tiger balm massage which can only be found in Samui.

Finally, I've concluded my sharing on this Samui trip! Looking forward to the next one this year (once there's a good promo for Bangkok Airways)!

Nasi Goreng with Achar (Indonesian fried rice with pickles) - AFF Indonesia Mar 2014

I used to think that Nasi Goreng is the same as our chinese fried rice; after trying I found the taste to be more flavourful and fragrant. I guess it must be the use of spices in the fried rice. So I bought one of those commercial pack of "Nasi Goreng paste" to try but wasn't quite impressed with the taste.

Decided to do a proper Nasi Goreng this time round, and after searching the internet for recipes, I found that it's not so difficult after all. Basically just pound or blend shallots, garlic, toasted belachan and chilli into a paste for the fried rice; and the other key flavouring is kecap manis which gives the fried rice a mild sweet taste. The fried rice turned out so flavourful and fragrant! Love it!


Nasi Goreng (Indonesian Fried Rice)
(recipe adapted from Indochine Kitchen)
(serves 1-2)

Ingredients:
  • 3 shallots
  • 2 garlic cloves
  • 3g belachan/shrimp paste, toasted
  • 2 chilli padi
  • 80g chicken breast, cut into cubes
  • 1 egg
  • 300g cooked rice, preferably left overnight in fridge (I use mixture of jasmine, brown and red rice)
  • 1/2 tsp pepper
  • 2 tbsp kecap manis
  • 1/2 tbsp soy sauce
  • 1 spring onion, chopped
Steps:
  1. Grind/pound shallots, garlic, belachan and chili padi to fine paste.
  2. Heat cooking oil in a wok using medium heat and stir-fry spice paste till fragrant and slightly golden brown.
  3. Push spice paste to side of wok and add chicken breast. Fry till opaque.
  4. Push aside. Pour egg into the wok and quickly scramble.
  5. Mix egg and chicken with the spice paste, break them into smaller pieces.
  6. Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 5 minutes.
  7. Sprinkle chopped spring onion and serve warm with condiments such as achar.  

As a condiment to the fried rice, I also made some achar (Indonesia pickle). The pickled cucumber and carrot was sweet, sour and slightly spicy and remained very crunchy, very appetising and complimented the fried rice well. Some people served the fried rice with a fried egg or sunny-side-up but since there was already egg added to the fried rice, I decided to pair the rice with some Sate Lilit Ayam.

I'm a big lover of achar, whether the ones made by Chinese or Malay. I love them all! But I haven't tried making before because I think it's rather tedious having to cut up the vegetables neatly and also prepare the rempah. However, this Indonesia recipe is so quick and easy! The taste was so good that I finished half the portion and hubby the other half portion at one go.

Both the fried rice and achar are very suitable to pack for lunch-in at the office as well, which I did for hubby. They are definitely keepers!


Achar (Indonesian Pickle)
(recipe adapted from Daily Cooking Quest)

Ingredients:
  • 1 large cucumber, remove seeds and cut into cubes
  • 1/2 large carrot, peeled and cut into cubes
  • 5 chili padi, remove the stems
  • 8 shallots, peeled
  • 1 tsp salt
 Pickling liquid
  • 300 ml water
  • 80g sugar
  • 1/2 tsp salt
  • 2 tbsp vinegar
Instructions:
  1. Place cucumber, carrot, chilli and shallots in a mixing bowl and sprinkle with 1 tsp of salt. Toss well. Wash and strain after 5 minutes. Set aside.
  2. To prepare the pickling liquid, bring water, sugar, salt, and vinegar to a boil in a pot. Turn off heat when all the sugar has dissolved.
  3. Add the vegetables into the pickling liquid and let sit for 10 minutes.
  4. Transfer to glass jar and let rest for at least 1 hour before the achar is ready to be enjoyed.
  5. Store the pickles in fridge, for up to 2 weeks.


I am submitting this to Asian Food Fest Indonesia Month