Thursday, December 15, 2011

Thanks Giving Cooking Demo 19 Nov 2011 by Ms Catherine Jones


(Extracted from the blog of Catherinejonescooks)


The Giving in Thanksgiving

Posted on December 5, 2011
One of the best parts about Thanksgiving, and the holiday season in general, is that good feeling you get from giving, be it food, friendship, or assistance to those in need. This year, I had the great pleasure of  doing a Thanksgiving cooking demo at Ti-Ratana Penchala, a Buddhist temple in Petaling Jaya, to raise funds for flood relief in Thailand.  Luann Wong, who has been the chef at the U.S. Ambassador’s Residence in Kulala Lumpur for the past twenty-plus years, helped me create a delicious meal for about forty guests.
We showed them how to clean, brine, roast, and carve a turkey. Many people complained that their turkeys always turn out dry, so hopefully our brining tips will solve that.
Luann made one of her wicked apple pies, the best in the world (and I’ve tried many), which we auctioned off to the highest bidder.
I  sold my  nutrition-cookbooks, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love and Eating for Pregnancy: An Essential Guide to Nutrition and Cookbook for Today’s Mothers-to-Be, and donated all the proceeds.
A deliciously fun time was had by everyone. The temple raises money for its Meals on Wheels program and other charities by hosting cooking classes and a monthly lecture series. A special thanks to Irene Hui and Jennifer Lim, the Ambassador’s Residence Manager, who organized and helped execute the event. For more information about Ti-Ratana Penchala, visit: www.ti-ratana-penchala.com.my.


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Tuesday, July 12, 2011

Go Vegetarian - Demo Cooking as at 30th July 2011

Dear Brothers & Sisters

Sukhihotu.

We are pleased to inform you that Ti Ratana Penchala is conducting a Vegetarian Cooking class. From this cooking demonstration, you will be able to learn how to prepare vegetarian food . This will come handy for certain occasion (eg. full moon or half moon, Chinese New Year, dana or food offering to monks). Your friends and family members will be impressed with your newfound cooking skills. Its also will generates great merit when you cooked the food and offer to the monks/sangha.

At the end of the demo, you will be able to taste the food, share cooking tips and make new friends. Details are as follows:


Date : 30th July 2011 (Sat)
Time : 11.00am - 2.30pm
Venue : Ti Ratana Penchala Community Centre
No. 21 Jalan Penchala, Petaling Jaya

Fees : RM30 per person

Limited to 25 pax only


Friday, April 8, 2011

Delicious Homey Cooking Demo - 16 Apr 2011

If you are unable to view this e-flyer, please click here.
Giving your taste buds a treat

Friday, April 1, 2011

Julie's Salted Fish Head, Irene's Kerabu Pucuk Paku

Julie giving info on where to purchase the ingredients

Vim is inspecting the rich aroma of the curry paste

Julie going through all the ingredients
Deep fried salted fish bones
All the ingredients are stirred in slowly
  
All done an into the thermal pot for slow cook to perfection!
Only young tender shoots of the pucuk paku are picked

Irene going through all the ingredients
The ingredients to add in layer by layer to ensure even distribution
Irene tossing in all the ingredients

Julie explaining to Datin Melinda the benefits of a thermal cooker

From left to right- Julie, Irene & Mdm Lai

 Scrumptious Strawberry Flan by Irene Hui



Salted Fish Curry  (by Amy Beh)
Ingredients
    • 150g salted fish bones, chopped into bite-sized pieces and rinsed
    • 2 sprigs curry leaves
    • 2 stalks lemongrass, smashed
    • 1 brinjal, cut into wedges
    • 100g long beans, cut into 3cm lengths
    • 1 tomato, quartered
    • 150g shelled prawns
    • 8 pieces puffed tofu (tau fu pok)
    • 500ml thin coconut milk (from 1 grated coconut)
    • 200ml water
[Ground spice ingredients]
    • 8 shallots
    • 2 cloves garlic
    • 2.5cm fresh turmeric
    • 10 dried chillies, soaked and seeded
    • 3 red chillies, seeded
    • 2.5cm piece dried shrimp paste (belacan)
    • 2 tbsp fish curry powder
    • ¾ tsp pepper
[Seasoning]
    • Salt and sugar to taste
    • 1 tbsp chicken stock granules
Method
Pan-fry salted fish bones with 3 tablespoons oil in a wok until fragrant. Remove and set aside.
Heat 5 tablespoons oil in a claypot and sauté curry leaves and lemongrass until fragrant. Add the ground spice ingredients and fry until oil rises.
Add fish bones, brinjal, long beans and water. Cook to a boil then simmer for 5-6 minutes.
Add tomato, prawns and puffed tofu pieces and pour in coconut milk. Bring to a boil and adjust seasoning to taste. Dish out and serve immediately.

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Spice ingredients or rempah can be bought in wet markets like the ones in SS2 or TTDI.  I usually buy RM5 worth without onion and garlic because I add in 500 grm small onions and 1 whole garlic.  And at times I add a small packet of Baba’s curry powder.  I tumis/fry the rempah till oil breaks and add in some curry leaves.  When done, I will cool it and divide it into portions that I keep in the freezer – ready to use for cooking any time.

For the recipe above, I replace tomato with cabbage and evaporated milk instead of coconut milk.  And I didn’t use any lemon  grass.

I find that I prefer to cook this dish in the morning and serve it for dinner.  This way the taste of the salted fish is absorbed into the curry. 






Kerabu Pucuk Paku (Fiddlehead Fern Salad)

Ingredients:

200 gm pucuk paku
200 gm prawns (shell n devein)
100 gm peanuts ( roasted n crushed)
 50 gm shallots (peeled n slice finely)
2 tbsp kerisik (toasted n pounded grated coconut)
1 Ginger flower sliced finely
3 kaffir leaves, sliced finely

Dressing

11/2 tbsp sambal belacan
11/2 tbsp lime juice
    1 tbsp thick coconut milk
    1 tbsp brown sugar or to taste
    1   Tsp salt to taste

Method:

1. Use only the tender part of the fiddlehead fern,which about 15 cm from the tip. Cut the fern
    Into 3 equal parts n blanch into hot water. Rince into cold ice water n drain in a colander.
2. Cook the prawn by steaming or boiling n set aside.
3. Combine the dressing ingredients in a mixing bowl and add the rest of the salad ingredients.
    Mix well n serve. Enjoy.