Harry Potter Museum

Harry Potter museum was opened sometime this year in May and though we had a chance to visit it in October, we had to pass on it. And then James and his girls (our guests during Christmas) wanted to visit it, and we managed to get tickets for it.

The museum is set in the grounds of Leavesden studio in Watford. This is a  unique walking tour and showcases the sets, costumes and secrets behind the show. It takes about 3 hours to view the exhibits and wonder round the museum!

Merry Christmas

Merry Christmas

We had a family of 5 come stay with us from Christmas eve to 30 Jan. It was really nice having them around.
We went for Christmas mass this morning then came back and rested for a bit and then had to start preparing for dinner.

Something was wrong with me this morning, not feeling too well, but as they say, the show must go on.....

As we are not too keen on Turkey, tonight's dinner menu will be:
Roast pork (sio bak)
Roast beef
Roast potatoes
with side vegetables
Desserts: Mango and passion fruit trifle and agar2 gula melaka

Rendang

There are so many versions of rendang and mine is kind of a shortened or easier version. I have used curry powder whereas purists may want to use star anise, cumin, coriander, etc. But for me, even with this easier version, it still tastes just as good. Oh yes, if you are worried about cholesterol from the coconut milk, you can even use light evaporated milk and it tastes just as good as the coconut milk version!

Ingredients:

(Spice paste - rempah)
1 big onion
1 inch galangal
1 inch ginger
3 cloves garlic
4 candlenuts
3 stalks lemon grass (white part only)
10 dried chillies (soaked)

700 gms stewing beef cut into cubes
2 stalks lemongrass - white part only (bash the thick part with cleaver or mortar)
400 ml coconut milk or
evaporated milk
1 - 2 tbsp curry powder *
3 kaffir lime leaves (cut into small strips)
3 tbsp dessicated coconut (dry fried to light brown)

Seasoning:
1 tsp sugar
salt

Method:
1. Combine all the spice paste ingredients and blend into a fine paste. Set aside
2.  Heat a saucepan till hot and add oil, then add the blended paste ingredients and fry for a few minutes until  
fragrant. Add curry powder and mix well and then add the cubed beef and fry till beef is browned.
3. Add coconut milk or evaporated milk and bring to the boil. Add bashed lemongrass. Once mixture has come to the boil, cover with lid and simmer for about half and hour.
4. After half an hour, add in the fried coconut, sliced kaffir lime leaves, seasoning and cover again and simmer till beef is tender.
5. Once beef is almost ready, if gravy has not thickened, remove lid and simmer till gravy is thickened.

Satay Babi

Have promised a fellow blogger that I would post this recipe and this has been ages ago. So sorry but as the saying goes, better late than never. So here goes.

Although the name is Satay Babi, it is unlike the satay that you know, I suppose you could put the pork pieces on a skewer and grill them, but this is how my mum does it and trust me, it is good!

Ingredients: spice paste (rempah)
(A) - grind or blend till fine
3 or 4 stalks lemon grass
4 red chillies
5 dried chillies
4 candlenuts
1 inch belachan
1 large onion or 10 - 15 shallots
500 - 700 gms belly or shoulder pork (cut into  1 cm thick slices)
Coconut milk 200 ml

Seasoning:
salt
pepper
sugar

Method:
1. Marinate the pork with the spice paste (rempah) for 30 mins or longer.
2. Heat saucepan till hot and add oil. Add pork mixture and stir till pork is browned.
3. Add coconut milk and simmer, stirring occasionally, making sure that the pork does not stick to the bottom.
4. If it gets dry add a tad more coconut milk and cook till meat is soft.

Kuih Sarlat

hmm... so many of my cyber friends have been making kuih sarlat and so have I, just that I do a little cheating with the help of my microwave.

Have been meaning to post this recipe ages ago, but with work and holidays and what else, just did not get down to it. Then I promised some ladies (we were meeting for dinner) that I would make some, so took the opportunity to take some pictures and refresh my memory on how to make it. hehe

This is actually my mum's recipe but being me and being lazy, here is my method - using the microwave!

Ingredients:

Bottom Layer

• 400 g glutinous rice
• 40-50 blue pea flowers bunga telang (soak in 100 ml water)
• 250 ml santan (150 ml thick coconut milk with 100 ml water)
• 1 tsp salt
• Pandan leaves optional

Custard Layer
4 eggs
4 tbsp rice flour
150 sugar
400 ml coconut milk
1 tbsp plain flour
1/2 tsp salt

Method:

BOTTOM LAYER

1. Wash glutinous rice to remove excess starch and soak for at least 2 hrs
2. Wash about 20 -30 dried flowers and steep in 100 ml of water
3. After water has turned dark blue, let it stand before squeezing out 100 ml dark blue water
4. Add 100 ml water to 150 ml thick coconut milk to make 250 ml thin santan
5. Add 1 tsp salt to thin santan and mix well
6. Drain out the water from the soaked glutinous rice
7. Lightly spray a 24 cm round pan with oil
8. Transfer drained glutinous rice into pan
9. Arrange some pandan leaves (optional)
10. Pour the thin santan (coconut milk) all over
11. Ensure the rice is thoroughly covered by the thin santan
12. Place pan of rice in a steamer and steam for 30 mins.
13. Thereafter, remove pandan leaves
14. Fluff up the rice; and pour blue pea flower water (in patches) over it. Check if rice is soft. If not, add more coconut milk and steam for another 15 mins.
15. Remove pan from steamer and press the rice flat until it is well compressed.
16. Set it aside

CUSTARD LAYER

1. Break eggs in bowl and beat slightly. Add sugar, both flours and coconut milk and mix till lump      free. Add pandan paste.
2. Pour into saucepan and cook until it looks slightly curdled. Turn off heat.
3. Put sieve over previously set rice. Pour semi liquid into sieve and press through. Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh)
4. Steam over medium heat for another 45 mins till custard is cooked.