Pasar Siti Khadijah, Kota Bahru Kelantan

We just came back from Kelantan trip, a very hot trip, no rain at all, all back with good tan body. The first place I would like to share is this interesting market- Pasar Siti Khadijah..

 



 

So many things to see and buy !!

 

 

 

 

I bought some chicken serunding (meat floss) 

 

 

Sure must buy some fish crackers

So long never eaten dodol, bought some to try also..

 

glutinious rice, beras dagang, & etc

Also brought back some lekor (fish cake)

Mainly makcik-makcik (auntie) who jaga kedai (take care of shops), ^_^

 



 

All these things just taking care by one makcik (auntie) , amazing !!

mana makcik pergi?

 





 

Do drop by Pasar Siti Khadijah if you visit to Kelantan one day..don't miss this interesting place..

Too bad, my kids and husband waited for me outside when I entered to this market..A place that they will never appreciate !!

 



very easy to locate, you can see many signboard leads you to this market..

Spinach, Feta and Potato Pies 菠菜乳酪马铃薯派

The other day when i bought two bundles of Chinese baby spinach from the usual stall at the market, not sure why the boss gave me extra one bundles for free (maybe due to i am their loyal customer ^_^). With this extra spinach, i immediately decided to make this pie that i saw from the Food & Travel magazine (i bought this magazine because Nami Just One Cookbook was one of the recipe contributor).

After i eaten a very nice Borek during my trip to Queen Victoria Market Melbourne, i have been thinking to try the similar filling that using spinach and cheese..I prefer savoury pie more than sweet pie..

I am glad that this pie turned out so good, love the flaky and crumbly crust , and yummy spinach and cheese filling!

using my new pastry cutter to work the pastry..



I use Chinese baby spinach

also my first time bought feta cheese

again first time using fresh ground nutmeg (bought this during Penang trip the other day)

preparing the filling

Original recipe is using wholemeal but i was running out of this so i replaced with plain flour. The original recipe ask to roll the pastry to big square but it was difficult to handle and i changed to work with small portion of pastry.

Spinach, Feta and Potato Pies 菠菜乳酪马铃薯派
(recipe source: adapted from Food and Travel magazine that recipe from Pie cookbook by Dean Brettschneider, with minor changes)
*makes 7 pies

For the pastry
280g plain flour, plus extra for dusting (or 140g wholemeal + 140g plain flour)
85g cold butter, diced
85g shortening
100ml milk, if needed

For the filling
1 small US Russet potato, peeled and diced
200g spinach
100ml heavy cream
100g feta, crumbled
1gg, beaten
100g cheddar cheese, grated
Salt and pepper to taste
Grated fresh nutmeg

For the egg wash
1 egg, beaten with 1tbsp water

Method
1. To make the pastry, rub the flours together with the butter and shortening until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Lightly combine the pastry until soft. Press the pastry into a flat and round disc and chill for 1hr while you make the filling.
2. Boil the potato for 10mins until cooked, then drain.
3. Blanch spinach in hot water, drain and squeeze out all the liquid.
4. Mix spinach, potato, cream, feta, egg, and 2/3 cheddar. Season with salt, pepper and nutmeg.
5. Divide pastry into 7 portions, roll out the pastry to appx 13cm x 13cm with appx 3mm thickness.
6. Spoon the spinach mix into the centre of each square. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up. Brush each with egg wash, then top with remaining cheddar.
7. Bake at preheated oven at 200C for 30mins or until golden.

I will definitely make this again  !!

Chinese Braised Tomato Noodles 番茄面

Today again about tomato ^_^. I have to post by this week because next week is school holiday and we are going to visit a state in Malaysia that we have never been there before, Kelantan (Let me know if you have any nice recommendation where to find good food or nice places to visit)..

Tomato noodles is famous in Sungai Lembing Pahang, and they use homemade Lembing noodles. I can't call my dish as Lembing tomato noodles since i did not use Lembing noodles..so i just called it as Chinese braised tomato noodles..



Ingredients..

Chinese Braised Tomato Noodles 番茄面
(recipe source: by Sonia aka Nasi Lemak Lover)

650g fresh noodles

1 tomato, chopped
270g canned tomato puree
1 red chili, sliced
150g mustard green (choy sum), sliced
100g cabbage, sliced
120g roast pork (Char Siew), sliced
50g prawns
120g fish cake, sliced
4 shallots, chopped finely
3 garlic, chopped finely

1 lt stock ( boil 1cup ikan bilis + 1 onion with water)
1/2tbsp oyster sauce
1 and 1/2tbsp sugar or to taste
1 and 1/2tsp salt or to taste

Method
1. Saute chopped shallots and garlic till aroma.
2. Add in chopped tomato, tomato puree and stock, add in cabbage, bring to boil.
3. Once stock is boiled, add in mustard green, prawns, roast pork and fish cakes, cook for 1-2mins. Season with oyster sauce, sugar and salt.
4. Add in noodles, cook for 1min, dish out and serve hot.

This is my first time cook tomato noodles, and glad that it turned good..

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Mui Mui my little favourite DIY with the event title "Tomato" ..

Stuffed Tomato and Eggs Cabbage rolls 番茄鸡蛋津白卷

This stuffed cabbage rolls was inspired and created after i saw a Guangdong famous dish cabbage rolls 津白卷 recipe (filling is using meat ) was published in a Chinese news papper and a another cooking show using tomato and scrambled eggs as the filling for dumplings..So i combine these two ideas and turned into this stuffed tomato and eggs cabbage rolls. A plain, light and healthy dish , Chinese said 清淡可口..

Stuffed Tomato and Eggs Cabbage rolls 津番茄鸡蛋白卷
(recipe source: by Sonia aka Nasi Lemak Lover)

400g Chinese long cabbage leaves, blanched and drained

Filling
2 tomatoes, chopped and drained
3 eggs, lightly beat and mix with 1/2tsp fish sauce, 1/2tsp salt and pepper
Chinese chives, blanched in hot water

Steamed broth
water
chicken stock powder to taste
salt to taste
Tapioca flour water
1tsp Chinese wolfberries

Method
1. Scramble the eggs with oil. Mix with chopped tomatoes, set aside.
2. Place a heaped tbsp of filling in the middle of cabbage leaf. Roll up and tuck in the sides and complete the rolling and secure with a piece of Chinese chive.
3. Place cabbage rolls on a steaming tray, steam over high heat for 15mins.
4. Remove cooked cabbage and place on a serving plate.
5. Pour the steamed broth, add little water and add wolfberries, bring to boil, seasoning with chicken stock powder, salt and thicken by adding tapioca flour water.
6. Pour the broth on the cabbage rolls, serve hot.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Mui Mui my little favourite DIY with the event title "Tomato" ..