Friday, 1 January 2010

Happy New Year

Happy New Year 2010 to my dear friends and readers

We had a very quiet New Year eve, watched the fireworks on TV as did not fancy going out in the cold watch 10 mins of fireworks then jostling with the crowds to go back on the tube. No the 2 oldies preferred the warmth of our home!

We invited M and K over for dinner as a sort of thank you for feeding Pat while I was away! Menu for the night was: Itek Sioh, Lor Ark (Stewed Duck) Satay Babi, Otak, French beans with minced pork and Prawn, Mango and Banana parcels.The Prawn, Mango and Banana was something new that I have not tried before but everyone loved it!

The duck was originally meant for Christmas dinner but as we had the children back, had turkey instead, hence the duck for tonight's dinner. And I though duck 1 way was boring, so cut it into 2 to make 2 separate dishes!

Satay Babi

Prawn, Mango and Banana parcels

French Bean with Minced Pork

Lor Ark (Stewed Duck)


Itek Sioh

Ayam/Itek Sioh (Chicken/Duck in thick Tamarind Juice)

3 tbsp coriander seeds, roasted and ground finely
6 tbsp sugar
salt/pepper to taste
2 tbsp dark soya sauce
15 shallots – grounded

1 whole chicken or duck – cut into pieces
fistful of tamarind – soaked in 300 ml water and squeezed.

1. Mix (A) together with tamarind juice.
2. Add chicken or duck pieces and leave to marinate for a few hours.
3. Transfer chicken/duck to heavy bottom saucepan and bring to boil. Cook over moderate heat for 20 minutes and reduce to low and simmer for 30 minutes for chicken and further 30 minutes for duck (or till tender)

Dessert - Pavlova with Blueberries, Raspberries and Strawberries

Pavlova - by Delia Smith

3 large fresh egg whites
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.

Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour.

Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Cut nto wedges.

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