Monday, 20 May 2013

Quick Quick Pizza

If you are looking for a quick lunch, you can try this quick quick pizza. I was thinking to make this wrap base pizza for weeks, just haven't have a chance to make it. When I was visiting Anncoo Journal the other day, I saw her posted this fifteen minutes pizza and also used wrap as a pizza base, I told myself I definitely want to make it this time! It is quick and easy, why can't I just make it for Sunday's lunch?

There are no hard ingredients or difficult steps to prepare. Just put the ingredients you like. For my Quick Quick Pizza, I have used 2 square wrap as the pizza base, few tablespoons of tomato paste from can as a base sauce. The toppings are grated mozzarella cheese, mushrooms, peppers, salami, cherry tomatoes, and chilli. Other topping choices are olives, bacons, hams, pepperoni, onions, fresh herbs, grilled chicken pieces, pineapple, etc....

1) Preheat oven to 180 degC.
2) Cut all the topping into small pieces.
3) Line 2 square base wrap on a baking tray, spread some tomato paste on each wrap followed by some mozzarella cheese.
4) Spread topping of your choice across the wrap and top up with mozzarella cheese.
5) Bake in the oven for 15-20 minutes or until the base is crisp and the cheese melted.
6) Serve it hot.

It also taste nice with some fried shallot. Have a try if you like.
I am submitting this post to this month's Little Thumb's Up "mushroom' event hosted by Joyce of Kitchen Flavours


Monday, 13 May 2013

Sweet Sambal Tumis

Sweet Sambal Tumis with hard boiled eggs.

Finally, I made my own sweet sambal tumis! I have bookmarked this recipe long time ago, when Esther@ the FUSS FREE chef posted it, how long! When I think of eating nasi lemak, I just buy the ready made sambal from the asian supermarket and never thought of making it from scratch. After I read Esther's post, I decided to make it myself, the sambal turn out really good, even better than the store bought versions, and with no preservative and others unknown ingredients. It goes well even just with plain rice, but...the steps is really tedious, now I understand why Esther almost gave up half way through! Despite the tedious steps, it was worth trying, and I have cooked it in batches and keep it in the fridge.

Sweet Sambal Tumis
Recipes adapted from Esther@ the FUSS FREE chef


30g dried chillies
200g shallots
1 big onion, sliced
10g ginger, sliced
20g galangal, sliced
25g garlic, peel and roughly chopped
15g belacan
4 stalk lemongrass, white parts only, sliced
1/2 cup water

1/4 to 1/2 cup oil
1 Tbsp tamarind paste
120g palm sugar/ brown sugar
pinch of salt (or 1/8 tsp salt)

1) Put all the ingredients (A) into the blender and blend until it becomes a paste.

2) Heat the oil and gently fry the paste for about 30 mins until the oil separates from the paste.
3) Add tamarind paste, palm sugar and salt. Stir gently and adjust the taste.
4) Continue to cook with low heat until the desired consistency achieved. Removed from hob and leave it to cool. Store in a clean, dry jars and keep it in the fridge.
5) Here is sweet sambal tumis!

Fried Noodles with Sweet Sambal Tumis