SNEAK PEEK: Vanilla Cupcakes With Vanilla Buttercream

Made these lovely babies last weekend for my niece's birthday party. Recipe coming up soon! In the meantime, drool over these pictures!!

Onion Fritters (Cucur Bawang)

This is an extremely simple recipe and you can whip up a batch of these fritters in no time for a savoury and tasty tea time snack.

When I make fritters I usually use a combination of plain/self raising flour and whole wheat/atta flour. For these onion fritters I used equal amount of self raising flour and atta flour. To that flour mixture I add the sliced onion and some salt and gave it a good mix.

Add some water to make a batter. Make sure the batter is not too runny. If you have accidentally added more water, just add extra flour to make the batter thick again.

Heat some oil in a pan. Once the oil is hot, spoon in about 1 tbsp of the batter into the hot oil. Be sure not to over crowd the pan. Spoon in only about 3-4 fritters at a time. Fry the fritters for about a minute and flip it to the other side. 

Once the fritters have turned golden brown on both sides, remove from the pan and place it on kitchen roll to absorb the excess oil. Serve hot with ketchup or chilli sauce.

ONION FRITTERS (CUCUR BAWANG)

+PRINT RECIPE HERE
INGREDIENTS:

2 red onion, sliced

1/2 cup self raising flour

1/2 cup atta flour

Salt to taste

3/4-1 cup water

1 cup oil, to fry

METHOD:

1) In a bowl, combine the two types of flour, sliced anions and salt.

2) Add the water bit by bit to make a thick batter.

3) Heat the oil in a pan, in medium low heat.

4) Once the oil in the pan is hot, spoon in about 1 tbsp of the batter in to the hot oil. Repeat this to make a few more fritters at a time.

5) Fry the fritters for 1 minutes. Flip the fritters to the other side and continue to fry for another 1 minute, or till golden brown.

6) Once the fritters turn golden brown, remove from oil and place the fritter on kitchen roll to absorb the excess oil.

7) Serve hot with ketchup or chilli sauce.

NOTES:

1) The self raising flour can be replaced with plain or all purpose flour. If this is done, add 1/2 tsp of baking powder.

2) The atta flour can be replaced with whole wheat flour. If you can't find atta or whole wheat flour, you need not use a combination of flours. You can just use self raising/plain/all purpose flour.

4) Make sure to add the water in small amounts so that you don't end up with a runny batter. If you added too much of water, just add a bit more flour to make the batter thick again.

5) Make sure the oil is hot enough before you fry the fritters so that your fritter does not absorb excess oil and becomes soggy.

6) Make only about 4 fritter at a time and do not overcrowd the pan.
   
   *This recipe yields 16-20 fritters.

Fried Egg Noodles (Yee Mee Goreng)

This recipe is perfect for those who are living by themselves or like me, left to rot alone at home without food. So, I decided to  fix myself something to eat and this recipe appealed to me the most since is tasty and quick to make.

To make this dish, I used dried egg noodles, which you can easily obtain from the supermarket.

I started to boil some water in a pan and cooking one disc of the dried egg noodles. Once the egg noodles are al dente, strain the noodles and keep aside.

Go on to prepare all the other necessary ingredients.

In a wok, heat some oil and fry the sliced onion and garlic till soft and fragrant.

Add in the cubed chicken, prawns and chicken stock and fry for about 1 minute.

Throw in all the veggies and continue to fry for a bit.

Add in the dark soy sauce and mix well.

Lastly, add in the cooked egg noodles and give it a quick toss and remove from heat. Sprinkle some chopped spring onions and serve hot.

FRIED EGG NOODLES (YEE MEE GORENG)

+PRINT RECIPE HERE
INGREDIENTS:

1 disc dried egg noodles
1 red onion, finely sliced
3 cloves garlic, finely minced
50g prawns, shelled & deveined, cut into small pieces
50g chicken breast/fillet, cut into small cubes
1/2 cubed chicken stock, crushed
1/2 medium carrot, grated
4 snow peas, sliced
1 tsp dark soy sauce
1 1/2 to 2 tbsp oil
A pinch of salt (optional)
Chopped spring onion (optional)

METHOD:
1) In a pan, bring some water to boil and drop in the dried egg noodles. Cook it for about 3-4 minutes, till its al dente.
2) Once the noodles are done, strain it and keep aside.
3) In a wok, heat the oil and fry the sliced onions and minced garlic till soft and fragrant.
4) Add in the cubed chicken, prawns and cubed chicken stock (crushed) and fry for about 1 minute.
5) Throw in all the veggies and continue to fry for 30-45 seconds.
6) Add in the dark soy sauce and mix well.
*At this point you may add a pinch of salt, if necessary. I did not add any salt since the chicken stock I used had already had salt added.
7) Add in the cooked egg noodles and give it a quick toss, about 45 seconds to 1 minute.
8) Remove from heat and sprinkle some chopped spring onions. Serve hot.

* This recipe serves 1