Monday, August 31, 2009

Roti Bawean - 9th Day Iftar


Requested by Mr Hubby...when I asked him yesterday morning what does he want for iftar..he asked for this...I called it 'roti prata boyan'...sedap sekali sekali makan ni..the 'sambal cicah'(sauce for dipping), normally we bought are the sambal tumis ikan bilis(anchovies), but since Mr Hubby's wife(Me) is very the 'rajin'(harworking) I made sambal tumis ayam to go with it!!

The reason why I made sambal tumis ayam was it saved me time rather to cook another dish for sahur. as my kids dont eat ikan bilis....so again trying to be idle, or the right word trying to be productive?hehe.....When Mr Hubby asked me 'eh, patut makan dengan sambal tumis ikan bilis kan?'... I answered softly...boleh lah tu, sambal jugak apeer!!..wakaka..

Ingredients:-
650g plain flour
320ml warm water
60ml vegetable oil
2 tbsp ghee oil
1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt

Method:-
Mix warm water, oil, ghee oil, baking powder, sugar and salt in a bowl and stir. Add in flour bit by bit and knead to form a soft dough. Make a few balls to the size of your preference and let it rest for a while.

Ingredients for Filling:-
1 kg potatoes(cleaned and boil till soft, discard skin and mashed it)
3 eggs (slightly beaten- just slightly)
spring onions and Chinese celery to estimate sliced thinly
2 big onions diced
a bit of mixed vegetables(optional)- I didn't put
a bit of pepper powder
salt to taste
*Mix all the ingredients and adjust to taste

Method Roti Bawean 1:- ( I used this method easier)
Roll out one of the balls to form a circle. Put some filling on it and fold it like a square. Fried on a flat pan like frying the roti canai/prata. Add oil once in a while and dish out when golden yellow.

Method Roti Bawean 2:-(This metod like kneading the roti prata/canai)
Take 2 balls. Roll out one ball to form a circle. the other ball knead thin to form a bigger circle. Add some oil on it. fold out dough like a snail and let it rest for a while. Later knead again to make it flatten. Take the first dough and fill with filling. Cover the dough with the second one and seal nicely. Fry till cook.
Sources:-From Rozzan Shared recipes.

Sambal Tumis Ayam

The sambal tumis ayam was actually for sahur ... since I made the roti bawean, and the sauce is sambal tumis, I used this sambal for the sauce...'kill 2 birds with 1 stone?'...

Ingredients:-
1 whole chicken (cut to preference)
*marinate with turmeric powder and salt and deep fried till 1/2 cook

Blended ingredients:-
3 big onions
30 dried chillies
1 inc ginger
3 garlics
a bit of dried shrimp paste(belacan)
tarmarind juice to estimate
100ml coconut milk
2-3 cups of water
2 tbsp sugar or to taste
salt to taste
oil

Method:-
Heat oil on wok and saute blended ingredients till oil goes up the surface.Add some water if necessary. Add in tarmarind juice, coconut milk, chicken and water. Stir well and add in salt and sugar. Stir again and let the it simmer till the chicken cooked. Turn the heat to low and let it for another 3-5 minutes. Ready
Sources:-From Rozzan shared recipes.

Sunday, August 30, 2009

Seafood Pizza -8th Day Iftar

The menu for 8th day iftar, Seafood pizza requested by Hasif....actually he wanted this the day before...but because my dad already bought the murtabak, the request has to be postponed.. the boys really enjoyed eating this..haha..love to see them eat...even Marsya managed to finish 1 slice, quite surprising for her...the dough was from CMG's recipe..memang best.. I used a 13" tray for my pizza...if were to buy..I think about S$30++...

I have been using this recipe for the dough to all my pizza..just the toppings only I changed to various flavours..anyway what to cook for break fast for today ya???...

Dough Ingredients:-
250g high protein flour(bread flour)
130 ml water
1/2 tsp salt
1/2 tbsp sugar
1 tsp yeast
1 tbsp honey
1 tbsp shortening
2 tbsp olive oil
2 garlics chopped to small pieces
1 tsp dried oregano

Pizza Sauce:-( My own version)
1 bottle pregos tomato sauce( small bottle) +1 bottle of water
2 medium size squids cut to preference
10 small size prawns
1 big onions diced
2 garlics chopped small
1 tomato diced
2 tsp chili powder
2 tsp all Italian herbs
1 tsp pepper
1-2 tsp black pepper
salt to taste
1 chicken cube
a little bit MSG

Toppings Ingredients:-
1 green capsicum sliced
1 tomato sliced
5-6 canned button mushrooms sliced
1/2 big onion sliced
1 red chili sliced (throw away the seeds)
1 brinjal sliced
cheddar cheese
Parmesan cheese
mozzarella cheese


Methods:-
FOR DOUGH:-
Sieve flour in a container, add in yeast,salt sugar,oregano and garlic. Mix well. Pour honey and olive oil, stir well in the flour.
Pour water bit by bit while kneading till form a dough. Keep on kneading till dough mix well with shortening and form a soft dough,smooth and 'bouncy'.Put dough in container that has been grease with margarine. Cover with plastic cling and let it stand for 1 hour(or let it rise 1x bigger).
OTHER METHOD:- Pour every dough ingredients to bread maker and choose the setting 'dough'. Let the machine do its work.
FOR PIZZA:-Take dough out knead for 5 minutes and put dough on pizza pan which has been greased with margarine.Press dough slightly with fingers and push towards the edge of pan.Let the edges slightly thick. Preheat oven and bake for 200c degrees for 20 minutes (original recipe was lesser-depends on preference). Take the crust out and top with sauce, followed by the toppings , Parmesan cheese,cheddar cheese and lastly mozzarella cheese.
FOR SAUCE:- Heat oil and fry onions, garlic till soft. Add in diced tomatoes, chili powder, pepper, black pepper, chicken stock and seafood. Stir well. Add in pregos sauce and 1 bottle of water.(1 bottle of sauce to 1 bottle of water). Let it simmer till cook. Turn off heat and put aside for topping.
Sources:From http://tiffinbiru.blogspot.com

Mee Hoon Goreng Lada Hitam

Side menu for the 8th day iftar..this was the same version for mee goreng blackpepper, only I changed the noodles to mee hoon...hehehe.. for the sweet menu...I didnt make any...told Mr Hubby to 'point' and 'pay' at the stall ...makin lama makin malas nampak?...hahaha..

Bawal Goreng Berempah

Black pomfret for sahur just now...recipe here... goes with asam rebus bendi(asam rebus lady's fingers)...menu simple..all sleepy heads...been struggling to update with the blogger since 5am this morning....ni baru boleh.. hisshhhhhhh

Saturday, August 29, 2009

Murtabak Singapore -7th Day Iftar

For my friends who are not living in Singapore, this is the ORIGINAL Murtabak Singapore.. my dad bought this from Zam Zam/ Victory Restaurant yang kat Arab Street tu, in front of the famous Masjid Sultan ...it was wrapped in banana leaves and covered again in white paper..

We had this for our 7th day iftar..it came along with sliced cucumbers in tomato sauce and curry gravy for dipping in..so our main menu was this ...although I dont really like to eat mutton, yang ni I makan pulak...hehehe.. (sewel punya tekak)...

Apam Makoke


Requested by Mr Hubby again...sweet stuff for 7th day iftar...the sweetness already there so we didn't eat with Orange sugar and Mr Hubby preferred to eat just like that..not even with the grated coconut..yalah tu..asal makan sudahlah..kan...

Ingredients:-
1 bowl cold rice(500g)
1 yeast(round size of a 50cents coin)
*Yeast chopped till fine and mix with the rice till well . Keep in an air tight container and keep for 2-3 days to form fermented rice.

Ingredients A:-
1 ladle of fermented rice(200g) -(I didn't do the above, I used fermented glutinous rice ready made-tapai pulut)
180g water
360g sugar(since fermented glutinous rice already sweet- I used 1 packet of rice flour - 260g sugar, half packet -130g sugar)-depends on your own sweetness preferred.
*Blend all 3 till fine.

Ingredients B:-
1 packet rice flour (600g)
360g water
*Mix well

Method:-
Mix ingredients A and B. Stir well. Strained the mixture if necessary. Let proof for 11/2 hours.When ready to steam, then you can add 2 tbsp of ENO. Stir well before steaming. Steam for about 15-20 minutes or till cook. Nice to eat with steam grated coconut(mix with some salt and pandan leaves) and orange sugar.(if too sweet then omit this)
Sources:- From Rozzan's Shared recipes.- rozzan.blogspot.com

Kentucky Fried Chicken


Yuppp!! that's the name 'Kentucky Fried Chicken Recipe' .. this was not the beli one OK....I made one...hahaha... the outlook confirmed doesn't look like KFC chicken...haha..got the recipe in the net lor...when I asked my boys, 'rasa macam KFC tak?'...the eldest answered me, 'doesn't look like one.."..but he reached for the next chicken wing..the next and the next...he even asked Iqram whether he wants the last piece or not!!!...

So what can I say from that?...or maybe he really starving(kebulur)?...anyway I put up the recipe here..just in case some of you interested..

Ingredients:-
1 good chicken( I used 12 chicken wings)

1 tbsp curry powder
1/2 tsp ground all spice -(I used this one)

OR

Fine herbs mixes:-
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley(or any combination of the above, plus whatever else you fancy)

PLUS
1-2 tsp minced garlics
1 tsp cayenne pepper(more or less to taste)
1 egg
1 cup flour
salt and pepper to taste
oil for frying

Method:-
In a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tbsp water. When thoroughly combined blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated ( add more water of flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet- it has to adhere to the chicken).

Add enough oil to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
When oil is hot raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less- oil should sizzle but not smoke) and cook for 7 minutes.
Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes.
Turn chicken again and cook for 5 minutes more, turning as necessary to ensure that both sides are golden brown.
Remove chicken from skillet and drain on paper towels . Serve immediately, or cold.
Sources:-From www.e-reps.com

Ayam Masak Padprik

Repeat telecast for sahur menu..although repeated dah lama tak masak lauk ni tau..haha.. 3 in 1 menu. Vegetables + Meat + Gravy so just fried omellete for the side dish...
My boys when they eat for sahur, their eyes will close as they munch their food...baik yang eldest or the younger one...

Friday, August 28, 2009

Mee Goreng Basah - 6th Day Iftar

This was our 6th day iftar menu..simple aje..did this before.. the last time I did this was I fried individually..this time I fried straight away just before iftar, in order to get a nice and still warm dish.. pardon the messy background, quickly snap before passed it on the table...

Ingredients:-
600g yellow noodles
2 squids
6 prawns
3 stalk chye sim
1 tbsp chili paste (I added 5 tbsp at least)
30 cents bean sprout
2 tbsp cooking oil
1/2 tbsp oyster sauce
4 tbsp tomato sauce
1/2 tbsp soy sauce
3 cups hot water
3 minced garlics
salt, MSG and sugar to taste

Method:-
Heat oil, fry garlics and add in chili paste.Add in prawns and squids(I also put in sliced fish cakes) . Add in tomato sauce, oyster sauce, sugar, salt and MSG according to taste.Add in hot water and let it boil.Add in the noodles and stir well. Add in chye sim. If you noticed the water is drying up, can add a bit more. Let it simmer for a while till all the ingredients blend well with the noodles..Turn off heat and add in bean sprout. Stir well and quickly transfer noodles onto plate so as the gravy will not be dried up. Top with pickled chillies, fried shallots and spring onions and eat it while hot.
Sources:-From tulip77@myresipi.com

Koleh Koleh Kacang

This was my second attempt doing koleh koleh..the first time was toooo sweeeet...this time I made sure that the sugar content is halved of the recipe given.. the first time I've got the recipe from a book..almaklumlah first time..follow exactly the same from top to bottom....end up it was too sweet and we just cant eat it (manis sampai ke otak!!)...hehe

This time alhamdullilah..suits our taste!! after adjusting the sweetness of course...

Ingredients A:-
3 cups thick coconut milk(santan kara)
1 pandan leaf
1/2 tsp salt

Ingredients B:-
300g green beans flour
4 cups water
1 tsp brown colouring(optional)I didnt use

Ingredients C:-
420-450g palm sugar(I used 300g)
1/2 cup water

Ingredients D:-
11/2 cup coconut milk
a pinch of salt

Method:-
Mix B and let it for 2 hours or overnight.(I didnt do this, I just mixed on the spot and proceed).
Cook C till dissolve, let cool, strained and put aside.
Cook D till form 'tahi minyak' and put aside.
Mix A, B and C and stir well. Cook on a medium heat and keep on stirring continuously for 15-20 minutes or till it looks a bit 'oily'. When cooked, add the mixture into the tray which has been greased with oil. Flatten it and sprinkle the 'tahi minyak' on it. Let the kuih to cool then cut.
Sources:- From Resipi.net

Colek Daging Panggang


Ha!! this was the grilled or roasted beef and mutton meat that Mr Hubby brought back yesterday...dont know what to do with it, suddenly I remembered I saw this in Ika's blog..
sedap jugak rasanya...true what Ika said when mixing the sauce ingredients, the smell really made my mouth waters..

Ingredients:-
lean beef cut in big cubes
(marinate with salt, turmeric powder and coriander powder for 30 minutes)

Ingredients for sauce:-
birds eye chillies( I put 10)
1-2 red chili( I put 1)
1 inches dried shrimp paste(belacan)
tomato sauce (to make the sauce thicker)
chili sauce(to make the sauce thicker)
1 tomato diced
1 big onion diced
coriander leaves sliced thinly
lemon juice to taste(or can use thick tamarind juice) I used lime juice
2 tbsp nampla sauce (I used 1 tbsp)
salt and sugar to taste
warm water

Method:-
Grill the beef till cook or preference. While that mix all the sauce ingredients and adjust to taste.Add tomato and chili sauce if preferred the sauce to be thicker.. serve with grill beef.
Sources:-From Shima27@myresipi.com and Ika Bangkok's blog.


Telur Puyuh Masak Kicap

Saw this in Mama Ghock@ Kak Anim@ penyulawa's blog..looked tempting, so I made this for sahur...never thought of the quail's egg cooked in soy sauce..normally I fried chicken eggs and thats it...boleh lah..as long got lauk kan..kan..hahaha..

Thursday, August 27, 2009

Gado Gado & Lontong - 5th Day Iftar

Thought of updating yesterday night, but was toooo busy, toooo tired and toooo lazy to do that...
so this was what we had for our 5th day iftar..

Mr Hubby didn't break his fast at home yesterday, cause he had some makan2 in the office.. he said there were so much food left over that his colleagues packed some roasted mutton and beef for him... so what to do with that meat?...now thinking....

Ingredients for Gado Gado:-
long beans- immerse in boiling water
cabbage- immerse in boiling water
potatoes(boiled)
eggs boiled
tauhu fried put aside
tempe fried and put aside
fish crackers(keropok)
satay rice

Ingredients for gravy:-
250g groundnut (fried and grounded)
2 tbsp chili paste*
1 tbsp coriander powder*
1/2 tsp cumin powder*
1/2 tsp fennel powder*
1 tsp minced garlic*
2 tbsp minced onions*
1 lemon grass bruised
1/2 inch galangal bruised
2 cups water
1/2 cup tamarind juice
1-2 tbsp sugar (to taste)
salt and MSG to taste

Method:-
Mix all *ingredients in a bowl. Heat oil in wok. Saute *mixture till fragrant and oil goes up the surface. Add in lemon grass and galangal stir well. Add in water and tamarind juice. Stir well and let it simmer for a while. Add in groundnut, stir well. Add in sugar, salt and MSG to taste. When ready serve with the gado gado veggies.

Since the kids don't eat gado gado, and since there's enough satay rice... made lontong for them..

Ikan Kerisi Bersambal

Menu for sahur...kerisi bersambal...recycle the sayur lodeh (lontong gravy) for the gravy..hehehe....sonang cerite...anyway the boys, tak banyak songeh cause mostly mengantuk and they eat what been served...

French Chocolate Muffins

Made this within 45 minutes...used the premix one..hahaha..just add eggs, water and butter..I sprinkled some chocolate chips ....for our sweet menu...

Wednesday, August 26, 2009

Penang Char Kuey Teow - 4th Day Iftar


The menu below were for our 4th day iftar....Ah!!! the nice recipe from my favourite, friend blogger Che'iza....the famous Penang Char kuey teow!!!..now already reached Singapore..haha... all already fall in love with this menu!!! Thank you dear, we love it!! no need to go Penang to taste this...

Ingredients For paste:-
200g prawns
250 ml water
4 garlics crushed
6 tbsp oyster sauce
3 tsp black soy sauce
1 tsp shrimp paste (petis cap udang)
2 tbsp anchovies stock cube
2 tsp salt( if salty reduced to 1tsp)
1 tsp sugar

Ingredients for Mee:-
300g kuey teow
1 tbsp chili paste
boiled cockles
bean sprout and chives
2 eggs

Method:-
For paste:- Boil prawns with water. When prawns almost cooked, dish out and drained. Prawns stock put aside don't throw.
Add in all the ingredients for paste with prawns stock. Let it simmer till it thickens like almost a paste. Turn off heat and let it cool. Can keep in the fridge.

For Mee:- Saute chili paste till oil goes up the surface. Add in 4 tbsp paste. Add in prawns and boiled cockles. Stir well. Normally penang Char kuey teow a bit wet, so add in about 1/2 cup of water. Let the water simmer and add in kuey teow, chives, bean sprout and stir well. Crack eggs and stir well. Ready and dish out. The process of cooking kuey teow is very fast about 3-4 minutes. making sure using the maximum heat while cooking.
*For own use if preferred the prawns not to be boiled you can add a bit more shrimp paste(1tbsp). This paste should be salty and sweet enough and you don't have to add in some more salt or sugar or suits to taste.
Sources:- Che'iza@myresipi.com

Chappati and Beef Kheema


Additional menu after the Penang Char kuey teow...although Indian dish, but made by a Malay Chinese unqualified cook!!! (who else? ME lah)..hahaha....

Ingredients:-
500g Atta Flour(sieved)
1 cup cold water
1 tsp salt mixed together in water

Method:-
Mix all the above and knead to form a soft dough. When dough has formed, make smaller doughs about 40-50g each. Knead each dough with margarine(planta). Lastly brush with margarine and cover with wet cloth and put aside till time to eat. When time to serve roll dough to a thin layer and fry in flat pan without any oil. When ready, brush some ghee oil on the chapati to make it soft.
Serve hot.

BEEF KHEEMA
Ingredients:-
200g minced beef (cleaned and drained)
1 big onion diced
1 tomato diced
3 potatoes diced
1 small can green peas(optional)
2 tbsp blended ginger
11/2 tbsp blended garlic
2 tbsp meat curry powder (any brand)
1 tbsp chili powder
1 tsp turmeric powder
salt to taste
coriander leaves (to estimate)
water( to estimate)

Method:-
Saute onions till brown. Add in ginger, garlic and tomato. Stir well. Add chili powder, curry powder and turmeric powder and let stand for 5 minutes. Add in beef , potatoes and water to cover the potatoes till cook. Leave it for 15 minutes or till potatoes are soft, lastly add in coriander leaves before turn of the heat. Ready.

Udang Goreng Berkunyit

A very nice dish for our sahur..I like it!!..simple, fast and easy to cook. Made our sleepy eyes wide open when we ate this..already the smell I cannot tahan..hehe.. very appetising. Thank you dear owner, for the nice recipe!

Ingredients:-

400g big prawns ( cleaned, if with shell also can)
6 garlics minced
5 shallots minced
1 big onion sliced
1 red chili sliced
5 birds eye chillies crushed(optional)
2 turmeric leaf sliced
1/2 tsp turmeric powder
1/4 tsp black pepper powder
1/4 tsp white pepper powder
1 lime juice(can use lemon)
1 inch ginger sliced
a bit of water
salt to taste
oil for frying
Method:-
Mix cleaned prawns with salt and ginger and leave it aside for 15-20 minutes. Fry prawns in oil till golden yellow, dish out and put aside.
Heat oil in wok. Saute garlics, shallots. Add in big onion and red chili and birds eye chillies. Stir well.
Add in turmeric powder, turmeric leaves, salt and water. Stir for a while and add in black and white pepper powder. Add in prawns and stir well. Turn off heat and squeeze in lime juice. Stir well. Ready
Sources:- From love2cook@myresepi.com

Tuesday, August 25, 2009

Mee Soto - 3rd Day Iftar


Mee Soto, my boys favourite..the gravy can be used for Soto Ayam too.. just changed the main ingredients either yellow noodles, mee hoon or compressed rice...
The postings for today was all for the 3rd day iftar menu..while writing this still thinking what to have for today's iftar later...any idea?..hehehe


Ingredients:-
1 whole chicken (cleaned, cut to preference)
*4 green chillies
*3 big onions
*7 garlics
*2 inches ginger
2 lemongrass bruised
toe size galangal bruised
1-2 tbsp coconut milk
water to estimate
30g sup/soto powder
1/2 cinnamon stick(kayu manis)
3 cardamon(buah pelaga)
1 star anise(bunga lawang)
salt, sugar and MSG to taste

Method:-
Heat oil and saute  blended *ingredients. Add in all the spices, lemon grass, galangal and soto powder. Add in chicken and stir well. Add water and coconut milk.Let it boil. When cooked serve hot with satay rice. Garnish with blanched bean sprout, spring onions, celery and fried shallots, sambal chilli padi and bagedil. Ready

Beefstik Kering @ Ayu Version

Ok basically, this is my own version of beefstik kering which normally can be found in Mamak stalls. I used the same basic ingredients for making the beef chop and just stir fried onions, garlics and green chillies. I added boiled potatoes, sliced cabbage, 2-3 eggs and green peas. Add some salt and msg. Serve hot with french loaf or soft bread.

Ayam Goreng Berempah Serai

This was for 'sahur' ...to go with it was the oyster mushroom soup, sahur normally will cook simple dish..

Ayam Goreng Berempah Serai
Sources:-From Love2cook@myr
 Bahan-bahan ( Sekeluarga )
  • 1 ekor ayam (dibersihkan dan dipotong sederhana)
  • Bahan2 dikisar bersama:-
  • 6 ulas bawang putih
  • 7 ulas bawang merah
  • 2 inci halia
  • 3 batang serai (yang besar)
  • ---------------------------------------
  • 3 sb cili kering kisar/ cili boh (lebih/ kurang ikut citarasa)
  • 2 sb serbuk kari daging
  • 1/2 sk serbuk jintan putih
  • 1/2 sk serbuk jintan manis
  • 1/2 sk serbuk ketumbar
  • 1/2 sk rempah 5 spices (takde pun takpe)
  • garam dan aji secukupnye
  • 3 tangkai daun kari
  • Minyak yang menggoreng

Cara-cara

  1. Campurkan semua bahan di atas bersama ngan ayam kecuali daun kari dan minyak. Gaul sebati dan biarkan perap selama 1 jam.
  2. Panaskan minyak dlm kuali. Pastikan minyak berlebihan supaya ayam tenggelam ketika digoreng.
  3. Masukkan ayam satu per satu dan goreng hingga masak. Taburkan daun kari bila dah 1/2 masak.
  4. Dah okey, angkat dan toskan minyak berlebihan. Boleh dimakan begitu sahaja!
  5. Selamat mencuba! ;)

This oyster mushroom soup is the same recipe here, but I just added soft tofu to it so that my kids can have them as they dont eat the mushrooms 

Sup Cendawan daun Kunyit
 Sources:-From shyeye@myr.com
Bahan-bahan ( 3 orang )
  • 200g Cendawan Tiram
  • *1 Labu Bawang Besar
  • *1 Ulas Bawang Putih
  • *1 Biji Lada Merah
  • 1 helai Daun Kunyit
  • 10 Ekor Ikan Bilis - Di belah 2-(Ayu gunakan cube ikan bilis aje)
  • 700ml Air
  • Minyak Masak untuk menumis
  • Garam - secukup rasa

Cara-cara

  1. Belah cendawan ikut suka hendak kecil2 boleh besar2 pun boleh,cuci & toskan airnya. Bahan * dimayang.
  2. Panaskan minyak dalam periuk kemudian tumis ikan bilis,bahan * & daun kunyit. Setelah naik bau, masukkan air.
  3. Biarkan air mendidih dahulu baru masukkan cendawan dan garam secukup rasa. Dalam 2min matikan api.

Kuih Koci Pulut Hitam


During iftar, normally we must have some sweet kuih...I guessed you all should know by now, Mr Hubby must have something sweet before eating the main dish...so this was made by my mum..the black glutinous rice flour I bought in JB the other day...

Apam Balik


This was one of our menu for the 3rd day Iftar yesterday...my filling was with the corn but Mr Hubby preferred the ground nuts only+ sugar... a few times before this I made quite thin, so this time I made it a bit thicker.. hahaha..

Ingredients:-

2 cups self raising flour (sifted)
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 cup sugar
11/2 cup fresh milk
1 egg
a few drops of yellow colouring

Filling:-
1 can cream corn
1 cup grated groundnuts
1 cup sugar
a bit of butter

Homemade cream corn:-
1 can sweet corn
1/2 cup fresh milk
2 tbsp sugar
1 egg yolk
2 tbsp custard powder
(Mix all the ingredients in a saucepan and cook till thickens.)

Method:-
Beat egg and sugar till fluffy. Add in bicarbonate of soda, fresh milk, baking powder and yellow colouring. Beat till incorporated.
Add flour and mix till smooth. Put aside for 1 hour.
Heat a 'non-stick' pan. Without using any oil, scoop batter (depends on how thick you want) and smooth en it on the pan. Cover the pan for a while, when almost cook, sprinkle the fillings ingredients and add in a bit of butter. Cover again , when ready fold into two and brush with some butter.
Sources:-From Joayee@myresepi.com

Sunday, August 23, 2009

Beef Chop & Beef Bacon - 2nd Day Iftar


Wanted to try this nice recipe from KNur, have been looking for this recipe for quite sometime..so far when I wanted to eat this I will have to go to Beach Road Hawkers Centre and ordered 'Mutton Chop', but sadly I don't eat mutton, so when I ordered this, Mr Hubby will finish up the meat for me while I will just eat the other side dish stuff and dip in the sauce..

I love the sauce very much!!!.. I thought of asking the Indian mamak, for the recipe, for sure he wont tell me right?..so when I saw this in Nur's blog, straight away my heart pumped so fast..hahaha..I have found the 'treasure'!!! So Nur, I put up here for my future references and also to be shared among our friends OK..Thank you Nur.. I like it!!...very much

Beef Chop
Sources:- Kak Nuridah
Ingredients:-
250g beef cut to small pieces(original use mutton)
2 tbsp beefsteak powder
2 tbsp sweet soy sauce(I used black soy sauce)
4 tbsp tomato sauce
1 tbsp sugar
water to estimate
(I added 1-2 tbsp chili sauce, salt & MSG to taste)

4 potatoes peeled and and fried( I just used ready made fries and fried)
2 tomatoes sliced
cucumber sliced
fried eggs

Method:-
Marinate beef with beefsteak powder. Heat 1/4 cup oil for frying the beef. Add in soy sauce and mix well. Add in tomatoes sauce , sugar and salt if necessary.
Add in water and let the beef simmer till cook and the gravy thickens.
Garnish with fries, cucumber, tomatoes, egg and green peas.


This what what Mr Hubby requested for his iftar today. Beef bacon with fries, fried onions and omelet. He said he felt like eating this as he missed this food when he was in London 9 years ago..

Fruit Punch


This was our 'cool' drink for today. Fruit punch..for quenching our thirst besides 1 jug of tea 'o' and 1 jug of coffee 'o'..all gone zappppp

Ingredients:-
1 can lychee with heavy syrup
1 can longan with heavy syrup
2 -3 cups orange cordial (best if can get fresh orange juice)
4 cans of soda water

Mix all the ingredients and top up with ice. Can use any kind of tropical fruits..

Bubur Som Som


This dessert was requested by Mr Hubby...Bubur Som Som. Made just nice for 4 cause my kids dont eat this..

Ingredients:-
100g rice flour
25g Hoen Kwee flour
1 packet coconut milk(200ml) + water (500ml)
salt to taste

Method:-
Mix all the ingredients in a bowl till incorporated. Strained and put to boil in a saucepan. Stir till mixture thickens. When it starts to cuddle, turn off heat. Transfer mixture into a 7" tray and using the ladle to flatten it .Steam the mixture in a steamer for 30 minutes or till cook.

SUGAR SYRUP:-
250ml -500ml water-sorry just edited-depends how thick or thin preferred
1 pandan leave
6 tbsp sugar-(Up to taste)
Put all the ingredients to boil to form sugar syrup.Boil till slightly thickens.

Cut the rice cake and top with sugar syrup to go along with it. Ready to be serve.

Stir Fried Nai Bai

For the 'sahur' just fried this simple dish for our veggie.. Nai Bai stir fried in onions, garlics, chillies salt and MSG.. Adding to our main dish the BEEF SOUP, also didn't manage to snap some shots cause everybody seems like they cant wait as, most of them are really sleepy and I didnt want to delay their meals..

Friday, August 21, 2009

Nutella Cake


When I saw this recipe in Nigella website, I was tempted cause of the outlook and colour(CHOCOLATE) hehe... I straight away decided to make this..looking at the ingredients all available at home.. then after I whisk the eggs, I realised this recipe did not require any flour and sugar!!!..ish!!!..I told myself..biar betul..how the cake going to stand without flour?..hehe(almaklum statement orang yg kurang basic kot?)..

Ah!! just trylah..as I go along, I kept on saying to myself..'better jadi, kalau tak habis 1 jar of nutella gone and my 6 eggs wasted ..put in the oven baca bismillah banyak2.. tawakal aje lah..hehehe..when the cake rises..and I brought out to let it cool..took some pictures and cut it, ALHAMDULLILAH, jadi jugak my cake ni..hehe..i just cant imagine how the cake can stand without flour and sugar..anyway the cake taste very moist and soft...the sweetness came from the Nutella..it is suitable for desserts.

Ingredients:-(Serve 8)
FOR THE CAKE:
6 large eggs, separated
pinch of salt
125g soft unsalted butter
400g Nutella (1 large jar)
1 tablespoon water
100g ground hazelnuts
100g dark chocolate, melted
23cm Springform tin, greased and lined( I used a 7" springform tin)

FOR THE ICING:
100g hazelnuts (peeled weight)
125ml double cream ( I used whip cream)
1 tablespoon water
125g dark chocolate


Method:-


1.Preheat the oven to 180ºC/gas mark 4.
2.In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the water, egg yolks and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
3.Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it’ll turn oily. (Believe me, I speak from experience.)-(This was from Nigella and not me)
4.
In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
Sources :-From Nigella

Tauhu Masak Taucu

Another one of my favourite dish... this one also you can just eat just that with plain hot rice..
The longer you keep the better it taste as the bean curds absorbed the gravy..(of course not untill 3 days lah!)..hehe..

Ingredients:-
4 hard bean curds diced or cut diagonally into 4
12 prawns deveined and dishevelled
10 green chillies cut to 1/3 each( I used cili padis as usual)
5 big onions cut rings
2 garlics slice
2 lemon grass bruised
1 bottle salted soy beans, washed, drained and squeeze till slightly mashed( I used 1/2 bottle only)
2 cups of water
2 inches shrimp paste
tamarind pulp size of half egg
salt and MSG to taste
oil for frying

Method:-
Heat oil in wok. Fry the bean curds till almost yellow, not too, crispy. Dish out and put aside.
Mix tamarind pulp, shrimp paste and 2 cups of water and put aside.
Using the same oil that fried the bean curds saute the onions, garlics and green chillies till fragrant. Add in salted soy beans and prawns stir well. Add in the shrimp paste mixture and let it simmer for 5 minutes with a medium heat. Add in salt(not too much cause salted soy beans already salty), MSG, sugar and the fried tauhu. Stir well and let it simmer again so as the gravy absorbed to the beancurd for 5-10 minutes more. Turn off heat and ready to be serve.
Sources:-From Resipidiana.blogspot.com

Note:- According to Diana-If you prefer hot you can add in green chili padis. This dish is more umpphh if you keep overnight and heat up again.

Tumis Sardin Sotong


This dish is suitable for 'sahur' if you got no idea what to cook..hehehe.. I have always keep this in stock just in case the fridge has run up of meat or fishes..
Ingredients:-
1 can Seasoned cuttlefish w/ soy sauce(rinsed slightly and slice)
2 tbsp chili paste
1 tsp minced garlics
1 tsp minced ginger
1 big onion sliced
5-6 birds eyes chillies( if want hot put more)
2 tsp black pepper powder
3 tbsp sweet soy sauce
1 tbsp black soy sauce
3 lime juice
salt and MSG to taste

Method:-
Heat oil in wok and saute onions and bird eyes chillies till soft. Add in minced ginger, garlics and stir well. Add in chili paste and let it till oil goes up the surface. Add in black pepper powder, sweet soy sauce, black soy sauce and stir. Add sliced cuttlefish and squeeze lime juice, add salt and MSG to taste. Stir till incorporated . Ready to be serve.

Some More Cards From Friends

From Alongroz yang duduk di Sarawak, yang baru dapat baby girl yang cute sekali..rasa nak cium and gomol2 pipinya.. tu. Thank You Along.


From Linda, teman cyber yang baru kenal, dijemput ambik kad ini..
Thank you sudi ke blog akak and sudi jadi follower..
Thank you banyak Linda.

From Cikgu Zana, Batu Pahat yang rajin memasak although sibuk disekolah..semua masakannya mengancam woh!!..Thank you

From Ika Bangkok, yang rajin kedapur. Pandai masak jugak mak budak ni tau..muda lagi umurnya tapi masakan2 nya semua handal2 belaka juga.
Thank you Ika.

From Hana Japan yang sedang menunggu hari untuk bersalin..muga muga selamat semuanya dan mudah2han baby sihat dan bonus jika dapat baby girl.
Rasa2nya macam baby girl sebab rajin ke dapur insyaallah.
Thank youFrom Lyana yang baru kenal, tapi rajin kedapur hitam Kak Ayu ni..
Thank you

From Ros Tokyo, yang pandai buat roti walaupun masih muda lagi..
At your age, Kak Ayu
pandai goreng telur aje..hehe caya tak?.. taklah..joking aje..
Thank you

Salam Taj Mahal dari India card from Halen of Sabah..
semuga business success hendaknya..
Thank you

From Ijan Finland semuga melahirkan dengan senang
dan kalau tak boleh puasa tu jangan paksa tau
kesian kat baby inside ok
Thank you for the card.

Hasue orang Sarawak tapi duduk di West Malaysia pun pandai masak..
suke keblognya cause the way she describe certain things are very funny.
Thank you Sue for the card.
From Iena, the biggest 'stamp' card. Salam Ramadan untuk
Iena sekeluarga juga ya.

From Kak Ina KL, yang almost termiss tu..
suke baca celoteh nya diblog..hehe
Thank you kak.From Zaliana ibu kepada budak tangan berketak- Aisyah...
Yang ni untuk bersahur..hehehe
Thank you