Archive | May 2012



By Kira

On my Paris trip, I had L’As du Fallafel in my list to try their famous falafels. Finally, I found this place in Rue des Rosiers in the jewish neighbourhood.

I ordered for a falafel sandwich with hot sauce. The sandwich base is thick & soft pitta bread filled with salad vegetables like red onion, red cabbage, diced tomatoes, cucumber, fried aubergines and finally the golden crispy falafel balls topped with smooth hummus and yoghurt sauce with tahini and a dash of hot sauce. After having the first bite, I knew this is going to be one of my favourite dish. Wow it was so deliciously. Even after returning from the trip, my senses had got struck with hummus and falafel smell for couple of days.

Falafels are made from a mixture consisting mainly of chickpeas, onions, garlic, spices like cumin, hot pepper, sesame seeds and herbs like flat leaf parsley and salt for seasoning. In addition, baking powder is added which helps falafels to puff up a little while deep frying and plain flour to make the mixture to slightly sticky consistency which helps to keep the mixture together while shaping into balls.

Well by now I learnt what a falafel is. Its time to give it a try at home. Here is the picture my falafels. I served as a wrap with salad vegetables red onion, white cabbage, green peppers, diced tomatoes and hummus.

Wow, it tasted delicious and I was immensely happy with results. My falafels were fried perfectly. At that moment, this was exact thought that was running in my mind, if I am able to create falafels to this caliber, it is only reasonable to promote myself from novice cook to next level. Well earned Kira and great way to go 🙂

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Dried Chickpeas1/2 cup
Onion – small size – chopped1/2
Garlic2 cloves
Cumin1/2 tsp
Cayenne pepper1/4 tsp plus a pinch
Salt1/2 tsp
Plain flour4 tbsp
Baking powder1 tsp
Flat leaf Parsley – chopped 2 tbsp

– Soak the chickpeas in cold water and leave it overnight.
– Wash and drain the chickpeas.
– Put the chickpeas and onions into a blender and pulse for few seconds, until the chickpea had broken down.
– Add the cumin, garlic, hot pepper and salt to the chickpea mixture and blend it till reaches coarse consistency.
– Add the plain flour and baking powder to the chickpea mixture and pulse for few seconds until the everything is mixed properly.
– Turn the mixture into a mixing bowl. Add the parsley to the mixture and mix well. Cover and refrigerate for 2 hours or more.
– Take a tablespoon of chickpea mixture and shape it into a ball and then flatten it a bit. Continue the process with rest of the mixture too.
– Deep fry the falafels until golden brown. Turn the falafels half way through for even cooking.


Hot Cauliflower Cheese Souffle

Hot Cauliflower Cheese Souffle

By Kira

I absolutely love cooking with “Le Creuset” utensil, which comes in variety of colours and it brightens up the whole atmosphere. I bought a set of beautiful kiwi colour ramekins from Le Creuset, I can’t wait to make soufflĂ© in it.

SoufflĂ© has its origin from France which means “puff up” or “to blow up”. SoufflĂ© is made up of a base component and egg white. Depending on the base component, soufflĂ© can be savoury or sweet dessert. Cheese, jam, chocolate etc can be used as base component. Its the egg white which makes the dish to puff up.

Prep time: 5 mins
Cook time: 10~12 mins
Total time: 10~20 mins
Yield: 2 portions

Cauliflower – cut into little florets100 g
Butter20 g
Mature Cheddar cheese – grated100 g
Egg – separate the yolk and white1
Milk2 tbsp
Dijon mustard1/2 tsp
Salt & Pepper – for seasoning

– Preheat the oven to 200C fan.
– Cook the cauliflower florets in salted boiling water. Remove from heat, drain it and let it dry for few minutes.
– Use half the butter to brush the ramekins. Divide the cauliflower florets among the ramekins.
– In a saucepan, melt the remaining butter in gentle heat. Add the cheese to the saucepan, when it melted, stir in the milk and mustard. Remove the saucepan from heat.
– Stir in the egg yolk to the cheese mixture with necessary amount of salt and pepper.
– To a clean mixing bowl, add the egg white with a pinch of salt. Whisk it until stiff peaks are formed. Fold it gently into the cheese mixture and spoon it over the cauliflower florets.
– Place the ramekins inside the oven and cook for 10~12 minutes or until the soufflĂ©s are risen and has a golden colour.
– Once the soufflĂ© is out of the oven, it will start to fall within 5 ~ 10 minutes. So if you like to get a picture of your perfect soufflĂ©, keep your camera ready.
– Serve it immediately.

Its such a enjoy to see the perfect puffed up soufflé. Enjoy the hot cauliflower soufflé.

Tofu Rendang

Tofu Rendang

By Kira

Tofu is not only for stir fries. I tried this amazing Rendang tofu curry, I should say I was blown away. It was aromatic, rich and tasty.

It mainly comprises of coconut milk with ground mixture of onion, garlic, ginger with rich aromatic spices like cinnamon and aniseed and a dash of tamarind paste.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yield: 2 Servings


Cooking oil1.5 tbsp
Tofu – firm100 g
Onion – medium size1/2
Garlic 1 cloves
Ginger1/2 tbsp
Cayenne pepper1/4 tsp
Salt1/4 tsp
Tumeric powder1/4 tsp
Coconut milk – light150 ml
Cinnamon1/2 stick
Aniseed – 2
Tamarind paste1/2 tsp

– Cut the tofu into cubes of 5cm.
– Heat 1/2 tbsp oil in a frying pan over medium heat. Add the tofu and stir fry until its golden brown and all its sides are shield. Remove from heat and set it aside.
– Grind the onion, garlic, ginger, cayenne pepper and salt into a paste.
– Heat 1 tbsp of oil in a fry pan. Add the paste and turmeric powder to the pan. Cook the mixture for 5 mins.
– Add the coconut milk, cinnamon stick, aniseed and tamarind paste to the pan. Give it a good stir, until everything is mixed properly. Bring it to boil and then simmer for 5 mins.
– Add the tofu and continue to simmer for another 10 mins.

Enjoy the delicious aromatic tofu rendang curry with white rice. The tofu had absorbed some of the spices and it was rich and tasty.