Showing posts with label DIY or Homemade. Show all posts
Showing posts with label DIY or Homemade. Show all posts

Thursday, 1 August 2013

Homemade Salted Duck Eggs

Do you like salted duck eggs? I DO!!!! I love salted duck eggs and just give me a plain porridge or any porridge with salted eggs, I am in seventh heaven!!!!! Besides that, I like to use salted eggs in whatever savoury dish I can think of. I am really crazy over salted eggs and would go even crazier if the super bright orange red yolk is oily! It has this buttery taste! As far as I know, since my childhood days, my mum had been making salted duck eggs using the brining method. This homemade salted duck egg is as per my mum's step-by-step instructions.
My eldest daughter only eats the white egg but not the yolk! Good news to me!!! So every time I will eye her egg yolk and she will happily pass it to me.

The cutting is not perfect as I cut it while it's still hot.  Overall the taste is perfect :)

Step-by-Step Instructions  :
1)  Choose 10 fresh duck eggs.  If possible, try to get those greenish in colour as they are more flavourful and fragrant.  It's very difficult to get it in KL.  However, whenever I go back to my hometown in Perak, I would try to get it from the wet market.

2)  Use a damp cloth to clean and wipe away the dirt.  My mum repeatedly reminded me not to soak it in the water.

3)  Put 350gm coarse sea salt into a pot.  Add 2 liter of water and boil over medium heat. Occasionally stir and boil until all the salt is dissolved.  Leave it aside to cool.
4)  Arrange cleaned eggs in a glass jar.  

5)  Slowly pour the brine into the jar and make sure all the eggs are fully immersed and  close the lid.   Keep it in a cool dark place between 18 to 21 days or longer depending on how salty you want the eggs to be.
7)  After all the eggs have been harvested, do not discard the brine.  It can be recycled for a 2nd batch of homemade salted eggs!
8)  Boil salted eggs as you boil the normal hard boiled eggs.  It takes between 10 to 15 minutes. 
9)  Let it cool before cutting the eggs.  Otherwise, your egg yolks would look messy just like mine!  I was a bit impatient and cut it when it hadn't totally cooled off :(
Homemade Salted Duck Egg is so much better than the commercial salted eggs.  It's easy peasy.  So why not give it a try if you also love salted eggs?

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out


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Wednesday, 19 June 2013

Easy Homemade Chili Paste

I always make sure I must have 1 or 2 tubs or bottles of  homemade chili paste in my fridge.  This is because I prefer homemade than those commercial chili boh.  It is so convenient if you have an ever ready homemade chili paste in your fridge.  You can serve it with noodles, as a dipping sauce, cooking, etc.  Moreover, it is so easy to prepare!

Ingredients :
- 300g dried chillies (soaked in hot water and seeded)
- 350g fresh red chillies (halved and seeded)
- 20 shallot (peeled)
- 20 cloves garlic (peeled )
- a pinch of salt
- 1 or2 tbsp cooking oil

Method

1. Put everything into a blender and blend until smooth.  If too dry, add 1 or 2 tbsp of water.
2.  Heat a wok and stir the paste over low heat for 2-3 minutes. Remove and set aside to cool.
3. Transfer the paste into small containers and store it in the fridge. 
4.  It stays good for about 1 to 2 months in the fridge.  You can also store it in a freezer too.
Isn't it easy?  Try it and you will not regret.  Adjust the measurement of the ingredients according to your taste.  Sometimes I add some lemongrass into it and at times I just estimate with whatever is available.

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Friday, 5 October 2012

Homemade Peach Jam


We like homemade jams and all the jams that I made, seemed to 'disappear' quite fast!  This time I made Peach Jam.  The peaches my hubby bought were very sweet and ripe.



Ingredients :
- 8 peaches (washed thoroughly, removed seeds and cut into small chunks)
- 1 lemon - (juiced)
- 1 tablespoon of grated lemon peels
- 3 cups of granulated sugar

Method :

1) Blend peaches in the blender.
2) Transfer the puree to a medium sized pot.
3) Add sugar and grated lemon peel.
4) Cook the puree on medium heat. Half way through, add lemon juice. Continue to cook on medium low heat for about an hour or when it begins to thicken.
5) Let it cool completely before transfer to an airtight container.
8) Refrigerate it.
 

Thursday, 6 September 2012

Homemade Orange Jam

Well, today I decided to make Orange Jam as we have almost finished the Strawberry Jam that I made earlier.  Ehmm... I am quite happy with the outcome!


Ingredients

a) 10 oranges and 1 grapefruit - wash thoroughly, remove seeds and cut into small chunks

b) 1 lemon - (juiced)
c) 2 cups of orange peels - finely sliced
d) 1 cinnamon stick
e) 3 cups of granulated sugar
f) some pandan leaves
 
 
Method :
 
1)  Blend ingredients (a).
2)  Transfer the puree to a medium-sized pot.

  
3)  Add ingredients (b, c, d and e).
4)  Cook the puree on medium low heat for about an hour or when it begins to thicken.

 


5) Add in pandan leaves and keep stirring for about 20 minutes or until it thickens.
6) Remove pandan leaves and cinnamon stick.
7) Let it cool completely before transfer to an airtight container.
8) Store in the refrigerator. It stays good for 2 to 3 weeks.
 
Enjoy your Homemade Orange Jam with toasted bread or your favourite cream crackers!

Wednesday, 8 August 2012

Homemade Strawberry Jam

Yesterday, my hubby bought some strawberries and since it was quite a lot, I decided to keep a packet (about 450gm) for strawberry jam.  Well, even though this is my first time trying homemade strawberry jam, my children and hubby like it so much.  I don't have an exact measurement but I just estimate according to my taste.

Ingredients :

  
- 1 bowl of strawberry 
- a quarter of lemon (can get about 1 1/2 tablespoon of lemon juice) 
- half bowl of sugar
- 1 cinnamon stick
Method :
1. Combine strawberries, cinnamon stick and sugar in a medium sized pot. Bring it to a simmer over medium heat.


2.  Stir frequently and simmer for over an hour or until thick. Stir occasionally.



3. Remove from heat. Stir in the lemon juice. Cool at room temperature before storing it in jars. Refrigerate it.
  4. Store it in a jar and refrigerate it.

I am glad that my first attempt is quite successful. I will try other homemade jams soon!