Friday, October 30, 2009

Vol - au -Vent With Local Flavour

How to pronounce this pastry menu anyone?...My tongue just got twisted slightly..almaklum eat too much belacanlah..hehe..but my blog speaking pulak kan..wakakaaka..

Just wanted to clear off my freezer section with this pastry puff that I bought long looong looooong time ago!!.. which was the intention of making benda alah ni lah...well hajat dah tercapai...this was how I did it..

Ingredients:-

1 packet pastry puff- store bought ones

Roll out and thawed puff pastry as according to the instructions on the packaging. Cut out circles of dough with a 7 cm round/fluted cutter. Then make enough circles with a 5cm hole cut in the middle. Pile three rings (I used 5 to get a higher wall) of dough onto a round base.
Adhere the dough with some water(I didn't do this as the moisture from the pastry itself automatically 'glued' the pastries). Egg wash the top and bake in a pre heat oven for 200C degrees for about 20 minutes or till its adequately puffed up. Stuff the filling into holes and serve.
Sources:-From Suhanasweetsavoury.blogspot.com

Pile the dough rings onto the base dough
For my filling I just made this Sardine and potatoes

Ingredients For Filling:-

1-2 potatoes - (diced and fried put aside)
1 medium size sardine (310g)- discard bones and mashed it slightly and take about 2-3 tbsp of the sauce
1 tbsp garlics minced
1 large onion diced
2-5 bird eyes chillies sliced thinly or 2 red chillies
2 lime juice
some chili & tomato sauce to preference
celery & spring onions sliced thinly
salt & msg to taste

Method:-
Heat oil and saute garlics, chillies and diced onions till soft.Add fried diced potatoes, mashed sardine and celery . add in salt & msg to taste, stir.  Let simmer for a while, add in lime juice and stir well. Turn off heat and ready

Sardine and Potatoes filling or your favourite fillings.

This can be done a day before and stored in an air tight container.
If desired, the Vol -au-Vent cases could be warmed in a low oven and garnished just before serving.

Mee Suah Soup


Tired of eating rice...so made this, since Auntie also came in today...first time makan mee suah ..the type of mee suah that auntie recommended was below.. The taste some how, a bit like mee hoon, but mee suah is more soft and tender..whereas mee hoon taste more like to 'ricey'(got such word meh?) taste. Most Chinese like and I think knows how to cook this..but this is malay version I think...

Make sure when cook this, the soup lebihkan sikit airnya(add more water) ..as the mee serap(absorb the gravy) very fast..very easy to cook this..rated second level after instant noodles (maggi) cause the preparations also didn't take up so much time..

Ingredients:-

150g mee suah/swa
3 garlics sliced thinly
1 large onion sliced thinly
1 red chili sliced
2-3 tbsp dried shrimp(soaked and grounded) or 2 cubes anchovies stock
2 tbsp cooking oil
1000ml water (5-6 bowls)
3-4 eggs (ceplok dlm kuah)
salt to taste (if necessary)
fried shallots, celery and spring onions for garnishing

Optional ingredients:-
1/2 carrot cut to preferences
broccoli-didn't put this
4 young corn-didn't put this
slices of fish cakes - I added this
a few slices soft tofu- I added this but I fried a bit before putting in gravy
chye sim -I added myself

Method:-
Heat oil and saute sliced ingredients, like onions, garlics, chillies and anchovies cubes till soft. Add in water and salt(if necessary) and let it simmer till boils. Add in vegetables together with sliced fish balls and let it simmer again till vegetables are soft. Add in fried soft tofu. Crack in soup. Add in mee suah/swa. (This part up to preference whether you want to add in the mee first or the eggs). Let it for a while and turn off heat. Garnish with spring onions, celery and fried shallots. Let the soup in quite a large quantity as the mee will absorb the soup when cool. Serve immediately.
Sources:-From rozzan.blogspot.com

The packaging outside looks like this.. Auntie said this type will not break easily..
I think only sold at NTUC supermarket.

Thursday, October 29, 2009

Roti Pita


We had this for breakfast this morning...Mr Hubby brought to office...no sweet stuff for breakfast...pass few days has been 'tau pauing' for him ready made sweet bread from the bakery and toasted some bread and just spread kaya and butter for him..hehe...really no mood to make kuih...
Cant complain lah... I had to stay up a bit late for Iqram..cause today his exams started..so was really quite tired...'shouting'...hehehe. Hasif has finished his...

Ok for this Pita bread, I also bought the ready made ones... just warmed it up in the microwave oven for 20 seconds and its ready to be filled with your favourite fillings.. below was what we normally do..

Ingredients:-
roughly about 500g minced beef
2 tbsp meat curry powder
2 tsp minced ginger
1 tbsp minced onions
1 tsp minced garlics
1 red chillies sliced
1/2 large onions diced
salt and msg to taste.
Method:- Washed and cleaned minced beef and drained. Saute all the ingredients till meat has turned browned (sampai kering airnya) and add in salt and msg to taste. Turn off heat once meat has cooked. Dish out and let cool.

Normal plain sambal tumis for the sauce..this one I am sure most of us know right..

The ready made Pita Bread in the market...cut to halves and heat up. Fill pita bread with salads, sliced cucumber, sliced tomatoes and add in the fillings and sauce. Bismillahirahmannirrahim...Ready to be NGAP!! Pita bread anyone..

Sambal Kentang Hijau


A few friend blogger already tried this..when I first saw in Ana's blog, I knew this will definitely going to be nice...and it sure did meet to my taste..memang suke lauk kering2 macam ni...this is a very fast and simple dish to prepare especially when you are out of your wits what to cook and not in the mood...(This meant for me ya not other people ok)
Recipe from Anawahid..Thank you ya Ana..MEMANG SEDAP!!Mintak halal ya recipenya..

Ingredients:-
Segenggam besar ikan bilis - dikopek (handful of anchovies discard the inside and cleaned)
3-4 biji kentang - dibelah 4 n hiris (potatoes sliced)
8 biji lada hijau - ditumbuk kasar (green chillies ground coarsely)- I added some birds eyes chillies
1 biji bawang besar - ditumbuk ( large onion grounded)
3 ulas bawang putih - ditumbuk (garlics grounded)
sedikit serbuk kunyit (some turmeric powder)
1 sudu besar gula (tbsp sugar)
garam n pak aji secukup rasa (salt and MSG to taste)


Method:-

Goreng kentang dn ikan bilis sehingga kekuningan dan garing terlebih dahulu dan ketepikan. (Deep fried potatoes, dish out. Deep fried anchovies till crispy, dish out and put aside)

Panaskan minyak, tumis bahan2 tumbuk sehingga naik bau dan sedikit garing dan masukkan serbuk kunyit. Masukkan pula gula, garam dan pak aji secukup rasa.(Heat oil, saute grounded ingredients till fragrant and add in turmeric powder. Add in sugar, salt and MSG to taste)

Akhir sekali masukkan kentang dan ikan bilis, gaul rata dan siap(Lastly add in potatoes and anchovies and stir till incorporated)
Sources:-From 'mari.jom.singgah.blogspot.com

Sausage Omelette

Really dont know what to cook for the kidslah!!!...repeat telecast ok....recipe is here..
Nak meramai-ramai kan my own blog bukan apa...hehehehe

Asam Rebus Bendi

Still simple dishes for today..actually tak payah masuk blog pun boleh..but 'tak ulik'..nak masuk kan jugak..hehe..the last asam rebus was I used chili paste for the gravy, this time I used fresh red chillies....

Ingredients:-

10 ladies fingers
*3-4 red chillies grounded coarsely
*1 large onion grounded
*2-3 tbsp dried shrimp soaked till soft and grounded
1-2 dried tamarind slice
laksa leaves to estimate
sugar
salt and msg to taste
water to estimate

Method:-

Put all the grounded ingredients, tarmarind slice and waterto boil. Let it simmer and add in ladies fingers. Add in salt, sugar and msg to taste. Lastly add in laksa leaves. Ready.

Wednesday, October 28, 2009

Tauhu Sumbat

Nice for snacking or side dish with rice...really full when ate this...not much to babble today...not feeling quite well, just feeling groggy...so just enjoy the view ya...

Ingredients:-

5 hard beancurd sliced diagonally and fried
cucumber sliced thinly
bean sprout

Ingredients for sauce:-
*3 shallots
*3 garlics
*4 - 5 red chillies
4 tbsp sugar
1/2 cup tamarind juice (or vinegar)
salt to taste
(*blended ingredients)

Put all the ingredients into a saucepan to boil. Adjust to taste.

Method:-
Slit in the centre of the diagonally cut beancurd.Deep fried beancurd, dish out and let cool. Sliced cucumber thinly like thick match sticks. Detailed bean sprout and blanched in boiling water and drained.

Stuff sliced cucumber and bean sprout into slitted holes and add in chili sauce to preference. Ready to be served.

Kerisi Goreng Belacan

Simple dishes for today...I love to eat fishes that are fried like this...especially when fried a bit crispy... but my parents preferred it a bit soft, cause they said they cant chew if its a bit 'hard' (tak ada gigi)..hehe..so as usual, when fried fishes I have to fry half crispy and the others soft...

Ingredients:-

5-6 sea bream (ikan kerisi)
*30 bird eyes chillies
*2 red chillies
*1-2 large onions
*3 garlics
1 lemon grass bruised
tamarind juice
thumb size dried shrimp paste (belacan)
(*blended ingredients)

Method:-
Marinate fish with salt and turmeric powder. Deep fried,( I preferred it a bit crispy) dish out and put aside. Saute blended ingredients till fragrant. Add in lemon grass, some water,tamarind juice, salt, msg to taste. When sauted ingredients has cooked add in fishes and stir till incorporated. Ready
Sources:-From noryn@myresepi.com

Petola Gulai Lemak Puith

Instead of the normal luffa cooked in soup base gravy, I cooked this for the 2 kids that cant take hot..Adults of course ate the vegetables and the gravy for easy journey to the stomach.

Ingredients:-
1-2 luffa sliced
10-12 fishballs
1 large onion sliced
1 red chillies sliced
1 green chillies sliced
*a handful anchovies or dried shrimp minced
coconut milk + water
salt and msg to taste)

Method:-
Put all the ingredients in a saucepan except luffa and fishballs to boil on a medium heat. When boiled add in salt, msg , sliced luffa and fish balls. Let it cook for a while and turn of heat. Ready

Tuesday, October 27, 2009

Nasi Lemak Pandan


Saw this green Nasi lemak Pandan in a few of friends blog..cause I have never tried green nasi lemak before..hehehe(jakun)..so got this from Hana Japan..
When I gave this to Iqram just now before school, he asked me 'what rice is this ma?'..I said nasi lemak...why the colour like that?..I said its just coloured but it taste the same like the normal nasi lemak..he scooped 1 spoon, ate it and look at me while munching..then he said oh!!! smiled ..then carried on eating...hehehe

When I cooked this, I assumed it wil be the same when comes to put the colouring..where I just dropped a few drops of green colour when putting the rice to boil...after the rice has cooked, I realised my rice is not as what I saw in the her blog. Rupa2 nya..the coloured should be sprinkled after that!! and not leburkan everything..haha..

Ingredients:-
Beras (rice)
Air pandan secukupnyer (blend daun pandan dan tapis) (pandan juice-blend pandan leaves and take the juice)
Santan pekat(thick coconut milk)
Garam(salt)
Halba(fenugreek about 1 tsp)
Halia(ginger sliced)
Daun Pandan - simpul (pandan leaves tie a knot)
Pandan emulco@pewarna ijo + sedikit air (utk renjis)- (pandan emulco _green colouring +some water for sprinkling)

Method:-

Basuh beras bersih. Campurkan santan pekat dan juga air pandan mengikut sukatan beras. (wash rice and add in thick coconut milk and pandan juice according to amount of rice)

Masukkan skali garam, halba, halia dan juga daun pandan. Jika kaler ijo kurang menarik, bleh tmbh ngan sedikit pandan emulco@pewarna ijo yer! (Add in salt, fenugreek, ginger and pandan leaves. If the green ccolour fron the pandan juice is not strong, add some more pandan emulco@green colour)

Masukkan rice cooker dan masak hingga beberapa minit nk tanak.(place on rice cooker and let it cook)

Lagi beberapa minit nk tanak tuh, ambil sedikit pandan emulco@pewarna ijau. Campurkan dengan sedikit air (kaler ijo yg ni bior lg pekat dr warna nasik td yer) dan renjis2kan ke atas nasik. jgn gaul dulu. tutup smula periuk dan tanak hingga masak. (before the rice is almost cooked, add green colour, mixed with some water making sure the colour is a bit more darker then the rice and SPRINKLE on to rice. DO not stir yet. Cover lid and let it till cooked.)

Dah masak baru gaulkan. so nmpk la nasi lemak anda warna ijo yg cantik! heeeee... Slamat mencube!! :)(When the rice has cooked then stir it.)
Sources:-From Hanamemories.blogspot.com

Filet Dori Goreng Tepung

Kids had this with the nasi lemak...The other day during the welcome home ceremony for Mr Hubby from Indonesia, we were served with some buffet lunch..one of the dish was this dory fish fillet fried with plain flour..my mum, said the taste of the fish was very nice and maybe the way the fish was cooked that enhance the taste.. she asked me to looked up for the recipe in the net, who knows ada..

I remembered, trymasak.my featured a few dory fish recipes that are good, so I browsed and I've got this recipe 'Filet Ikan Dory Bersos Lemon'..so I took the recipe for preparing the fish but omit the lemon sauce.. the fish when fried like this you can either eat with rice or on its own..I fried 5 pieces of dory fillet but cut to small pieces..

Ingredients:-
1 Filet ikan dori (1 dory filet)-(Ayu gunakan 5 keping)
21/2 cawan tepung gandum (2 1/2 cups plain flour)
1 liter air (1 litre water)
Minyak - untuk menggoreng (oil for frying )
2 sudu besar serbuk penaik (2 tbsp baking powder)
1 sudu besar garam (1 tbsp salt)

Method:-
Campurkan tepung gandum bersama serbuk penaik dan garam.(Mix flour, salt and baking powder) Kacau rata beberapa ketika dan curahkan air sedikit demi sedikit. ( Stir well and add in water bit by bit)
Gaul lagi sehingga dipastikan adunan benar-benar sebati dan tepung tidak berketul.(Mix again till mixture is incorporated and not lumpy.

Seterusnya aturkan adunan ini bersama sedikit lebihan tepung gandum serta filet ikan yang telah dipotong dua (Next, arrange this batter with another plate of plain flour and fillet.)

Kepingan ikan tersebut dicelupkan ke dalam tepung gandum, diikuti dengan adunan campuran tepung dan kemudian sekali lagi celup rata bersama tepung gandum. Ulangi proses yang sama untuk kepingan yang seterusnya.(Roll fillet on plain flour followed by dipping into batter and one more time on plain flour. Repeat the process till finish)
Panaskan minyak dan goreng filet ikan ini sehingga garing keemasan. Apabila garing, angkat dan toskan minyaknya.(Heat oil and deep fry fillet till golden yellow. When crispy dish out and strained).
Sources:- From www.trymasak..my

Monday, October 26, 2009

Siput Sedut Goreng Cili


Yesterday saw this siput sedut (inhalant siphonal canal) in supermarket, quickly grabbed a packet before I regret..hehe cause its not easy to get this in my area..

Wanted to try and fry with curry powder, but not sure how I ended up fried with chilli...layan ajelah..

Ingredients:-

600g siput sedut(inhalant siphonal canal)
2 tbsp minced onion
1 tsp minced ginger
1 tsp minced garlics
4 tbsp chili paste
1 lemon grass crushed
salt and msg to taste

Method:-
Clean and snip off the back of the siput using a plier. Washed with lime or soaked in water with 1-2 dried tamarind slice for a while.
Heat oil and stir fry all the ingredients except for the siput till fragrant. Add in salt and msg to taste. Add in the siput and stir well. Cover with lid and let it cook for a while. When ready dish out and serve.

Labu Lemak Cili Api


My mum's favourite and our vegetable dish.. the gravy a bit too hot for the kids, so thats why I cooked the fried beef with bean thread vermicelli(soohoon)..the ingredeints are the same as cooking the Pisang Lemak Api, its just that for pumpkin we dont have to boil it first as the bananas...

Ingredients:-

1 small pumpkin diced 2cm length
3 cups coconut milk(1 whole coconut)
2 cups water
2 turmeric leaves
1 lemongrass crushed
salt& msg to taste
*a handful dried shrimps soaked till soft
*20 -25 birds eye chillies
*1 inch fresh turmeric roots
*3 small onions
(*blended ingredients)

Method:-
Mix all the ingredients and put to boil stirring every now and then. . When its bubbling add in salt, msg and diced pumpkins. Let it simmer till pumpkin is cooked. Ready

Daging Goreng Bersuun

Kids menu, as usual surf and surf for recipes and accidentally got this recipe in - flick.com in 'Royladzem' photo sharing..looks appetising, print out and tried out...but I adjusted to my taste.. Thank you dear owner, for sharing this recipe..Minta dihalalkan ya..

Ingredients:-
500g beef sliced thinly
* 1 large onion
*2 garlics
*2 tomatoes
*2 green chillies
*1 inch ginger
*1 tsp curry powder- I added 1 tbsp
(*blended ingredients)

1 cup water
1 cup sweet soy sauce - (I used black soy sauce + water and added some sugar after that)
1 roll soohoon (bean thread vermicelli) soaked till soft
salt and MSG to taste

Method:-
Heat oil and saute blended ingredients till fragrant and oil rises up the surface. Add in meat and stir well. Add in water and soy sauce and let it simmer till meat is cooked and the gravy slightly thick. Add in soo hoon, salt and msg to taste. Cook till oil rises. Dish out and ready.
Sources:- From Flick.com royladzem

Jemput2 Cendawan Tiram

Made this before, Jemput2 Cendawan Tiram aka Hot Oysters mushrooms Fritters. The last time I made was not hot at all..so this time, purposely add in more birds eyes chillies..I think you can replaced it with normal red or green chillies if preferred..

Ingredients:-

1 cup self raising flour
(If you don't have any, use normal flour with a pinch of baking powder) 1/2 cup rice flour
1 egg
3 garlic mashed
2 bird's eye chili chopped/sliced (I used 10 at least..hehehe)
1-2 packet oyster mushroom shredded
Handful cabbage sliced thinly (didn't put)
1 spring onion thinly sliced(I used more)
Salt
Pepper
Some water
Vegetable oil for deep frying

Method:-
Mix flour, rice flour, egg, mashed garlic, salt, pepper with water into a nice smooth batter. Add chili, oyster mushroom, cabbage, spring onion, mix thoroughly. Heat up oil in a fryer, scoop the batter with spoon and fry until golden brown. Serve hot, if you think it's not hot enough feel free to eat it with sambal sauce or chili
Sources:- From deetha's blog 'supjagungmanis'.

Friday, October 23, 2009

Apam Puteri Ayu

Since Mr Hubby is back, I have to start my 'engine' to make or prepare something for his 'sweet tooth' breakfast ... made this yesterday for his breakfast this morning.. 'Ayu Meets Ayu'.. but both tak Ayu!!!..hehehe

Ingredients:-
2 biji telur ayam (eggs)
160gm gula kastor (castor sugar)- I used 150g
1 sudu kecil ovalette-(1 tsp ovalette)
200gm tepung gandum (all-purpose flour)
100ml susu segar (fresh milk)
1 tsp pes pandan (pandan flavour)- I used 2 tsp
sedikit pewarna hijau (few drops of green colourings)
80gm kelapa parut, dibuang kulit arinya (white coconut)-I used 160g roughly
2 tsp tepung jagung (corn flour) -since I doubled the coconut amount, I used 4 tsp

Few mould & steamer.
Gaulkan kelapa parut bersama tepung jagung & ketepikan. (mixed coconut with corn flour & set aside)


Method:-
1. Pukul telur & gula hingga kembang & sebati dengan menggunakan mesin pemutar. (with elecrtric mixer, beat eggs & sugar till white & fluffy)
2. Masukkan ovalette. (Add in the ovalette)
3. Bubuh tepung berselang-seli dengan susu segar & putar hingga ringan. (Fold in flour alternating with milk until smooth)
4. Masukkan pes pandan & pewarna hijau. (Add pandan paste & drops of green colourings)
5. Bubuh kelapa dalam acuan yg telah di oles minyak. (scoop in coconut on the base of a grease mould)
6. Sudukan adunan kedalam acuan berisi kelapa tadi. (scoop of batter, pour into the mould with the coconut base)
7. Kukus selama 15-20 mins atau hingga masak. Terbalikkan kuih & sajikan. (Steam for about 15-20 mins or until cook. Turn over mould before serve)

Note: Pastikan pukul hingga gebu supaya ianya akan kekal lembut setelah kukus. Pastikan jangan kukus terlalu lama, terus angkat selepas ianya mengembang. (be sure to beat the first item till fluffy in order to get a smooth texture after steaming. Do not oversteamed)
Sources: From 'myperiukbelanga.blogspot.com

Fish Briani


Today, I made fish briani..Malay says, 'tukar selera' (having a different taste bud)..
Its either chicken or mutton briani thats what we normally cooked or eat..hahaha..yesterday just had chicken, so today tried this fish briani pulaklah kan...

Got this recipe from one of my very first cooking books that I bought last time..it really tells you step by step on how to cook briani...almaklumlah I only start to be a bit serious in cooking when I quit my job...as when I was working, there was really no time for me to cook cause by the time I reached home it was already 9pm the earliest so if were to wait for me to finish cooking it would be around 10 or 11 then we can have dinner right!.....luckily my parents stayed with us, so my mum who was the nanny for my kids, will cook and I only know how to 'wallop' when I reached home..and on weekends, we normally will eat out...
so bila lah masa nak belajar masak kan..reasons aje kot?...wakakaka...

Ingredients:-
600g sea bream(ikan kerisi) or thread fin (ikan kurau) cut into large pieces - I used Spanish mackerel(ikan tenggeri)

Mix together then rub into fish:-
1 tbsp turmeric powder
1 tsp salt
1/2 tsp water
shallow fry marinated fish till cooked but not crispy.

Grind to a paste:-
8 green chillies
4 garlics
1 pc ginger size of small walnut
1 big onion

Add to paste:-
1 tsp cumin(jintan putih)
1 tsp turmeric powder
1 tsp chili powder
1 small bunch chopped coriander leaves
2 sprig mint leaves(discard stalk)

Ingredients for frying:-
1 big onion sliced thinly
3 cardamons (buah pelaga)
4 cloves(bunga cengkeh)
1 stick Cinnamon (kayu manis)

2 heaped tbsp ghee
2 tomatoes sliced
1/2 cup water
2 tsp salt
*10 cashew nuts
*10 almonds-soak and blanch
(grind to paste*)

Method:-
Heat ghee, add ingredients for frying. When onions are brown, add ground ingredients.When fragrant, add tomatoes, fry, add water, stir, add almond cashew paste, stir add salt. When boiling, add fish and simmer to allow fish to absorb mixture. When mixture is thick, turn off heat.



Ingredients for Rice:-
600g basmati rice- clean, wash then drain
9 cups water
2 tsp salt
2 cardamons
3 cloves
1 small stick cinnamon
2 pandan leaves(optional)
1 tsp rose water

Method:-
In a pot, combine all the above ingredients(except rose water) and bring to boil. When boiling, add rice and rose water. When rice begins to expand, pour away water and strain rice. Spoon a layer of rice in pot. Alternate with a layer of cooked fish and spice mixture, making it a total of three layers of rice and two layers offish finishing with rice layer on top. Sprinkle 1 tbsp yellow colouring and coriander leaves over top rice layer. Push knife through a few spots to let steam escape then cook rice over low heat.
Garnishing:-
1 small bunch coriander leaves-chop
2 sprigs mint leaves-chop
Sources:-From Zarina's Home Cooking Book

Brinjal Sambal


This vegetable dish was part of the fish briani...another dish was the pineapple sambal or the 'acar nenas'..since I dont have pineapple at home, we just had this as the side dish plus I fried some pappadom lah..

Ingredients:-
300g purple brinjal - cut into halves
2 tbsp oil

Ingredients for frying:-
1 slightly heaped tbsp fine strips of young ginger
1 medium onion sliced thinly
2 garlics sliced thinly
1 tsp mustard seeds
1-2 sprig curry leaves

Mix into a paste with 4 tbsp water:-
1 level tbsp chili powder
1 level tbsp coriander powder(ketumbar)
1/2 tsp cumin(jintan putih)
1 slightly heaped tsp turmeric powder

3 tbsp vinegar-(I used 1 tbsp only)
4 tbsp sugar -( I used 1 tbsp sugar)
1 tsp salt
3 rec chillies slashed
3 green chillies slashed

Method:-
Heat 2 tbsp oil, add ingredients for frying. When onions are brown, add spice paste. When fragrant, add vinegar, sugar and salt. Stir then add brinjal and keep stirring for ten minutes. Leave to cook, stirring now and then. When brinjal is almost soft, add chillies and cook till brinjal is soft.
Sources:-From Zarina's Home cooking book

Thursday, October 22, 2009

Chocolate Madeleines


Everytime, I wanted to bake, my mum will asked me 'kau nak buat apa?'(what are you going to bake?)... I would say, this cupcake or that muffins..then she will indirectly tell me, 'buat tulah..yang jual kat delifrance tu, kan sedap!!!(the one that sold in delifrance-she cant pronouce the name)hehehe...Oh!, madeleines eh?..AAAAAHHH!!! she would answer me...

'Oklah, ini kali ayu buat..'(ok this time I will make).. then when I was preparing for the ingredients, weighing and measuring the amounts, she asked me 'kau buat berapa adunan?'(how much ingredients you making)..I said just 1 lah..then she said' mana CUKUP!!!'..(not enough)..make morelah I like!!!!..iyoler mak, ayu buat 2 adunan ya...

Bahan-bahan ( 18-24 biji (bergantung pada saiz acuan madeleine) )
  • 100g butter
  • 100g dark cooking chocolate
  • 2/3 cawan gula
  • 3 biji telur (suhu bilik)
  • 1 cawan tepung kek (atau 1 cawan tepung gandum + 1/2 sudu kecil baking powder)
  • 1/4 sudu garam

Cara-cara

  1. Cairkan butter & cooking chocolate menggunakan double boiler. Sejukkan sebentar.
  2. Pukuk telur & gula hingga kembang.
  3. Masukkan adunan butter & coklat yang telah disejukkan ke dalam adunan telur.
  4. Masukkan tepung & garam (yang telah diayak) ke dalam adunan, sedikit demi sedikit. Gaul hingga sebati menggunakan kaedah kaup balik.
  5. Simpan adunan yang telah siap dalam peti sejuk at least 1 jam sebelum membakar.
  6. Sapu acuan madeleine dengan sedikit butter. Sudukan adunan ke dalam acuan, 3/4 penuh.
  7. Bakar dalam pre-heated oven pada suhu 170 C, lebih kurang 15 minit. (bergantung pada jenis oven/acuan madeleine)


English version
Ingredients:-
100g butter
100g dark cooking chocolate
2/3 cups sugar (I reduced slightly)
3 eggs (room temperature)
1 cup cake flour (or 1 cup plain flour + 1/2 tsp baking powder)
1/4 tsp salt

Method:-
Melt butter & cooking chocolate using double boiler method.Leave to cool.
Beat eggs and sugar together till fluffy.
Add in butter and chocolate mixture into eggs mixture.
Add in flour and salt which has been sieved into mixture bit by bit and fold using spatula.
Keep mixture in fridge at least 1 hr before baking.
Brush Madeleine mould with butter.Scoop mixture into mould till 3/4 full.
Bake in pre heated oven at 170 C, about 15 minutes according to oven and Madeleine mould.
Sources:- From azareena@myresipi.com


Some of the mixture I made in this mould, not sure what pattern is this...

Sambal Godok


Another Javanese cuisine....saw this in Chef Tania's blog sometimes ago...at first when I wanted to cook this, my mum thought it was some kind of another sambal goreng..then when she saw there's gravy in the dish..barulah dia cakap Oooooh! ada kuah eh..haha..

Below was the recipe that I adjusted to my household needs..as the recipe she gave was quite an amount..so I re write to my own adjustments..not sure about the sugar amount, but I just added a bit....

Ingredients:-
2 fermented soy bean diced(tempe)- fried, dish out
2 taukwa diced -fried, dish out
150g long beans cut to 1 inch long -fried , dish out
2 red chillies sliced- fried, dish out
2 green chillies sliced - fried, dish out
10 medium size prawns (deshelled and deveined)- fried, dish out
1 lemon grass crushed
soo hoon and tofu stick to estimate-soaked till soft
sugar to taste
salt and MSG to taste
200ml coconut milk + 200 ml water

*2 tbsp minced onion
*1 tbsp minced garlics
*1 tbsp minced galangal
*1 tbsp belacan

Method:-
Using the oil that fried all the pre fried ingredients, saute sliced onion, lemon grass and *minced ingredients till oil rises to the surface. Add in sliced chillies and stir well. Add in coconut milk + water and let it simmer. Add in sugar salt and MSG to taste. Add in all pre fried ingredients, soo hoon and tofu stick Stir well. Ready
Sources:-From Chef Tania

Ayam Masak Merah


The big & small boys are around today..no school for the 2 boys and Mr Hubby is on half day off..(since he cameback this was the only chance he got off- cause he was busy settling the accounts from Indonesia..)This is Hasif's favourite dish....the kids both had double servings...Mr Hubby as usual, no much comment, but said OK!, boleh!!!...haha..

Ingredients:-

1 whole chicken (cut, wash with lime juice, marinate with salt, ginger and turmeric powder)
1 large onion sliced
1 lemongrass crushed
3 tomatoes peeled skin & diced
1 tbsp meat curry powder
2 tbsp sweet soy sauce
4 tbsp minced onion
*1 tsp minced galangal
*1 tsp minced ginger-not too much as some ginger already marinated with chicken
*1 tsp minced garlics
*2 minced candle nuts
*4- 5 tbsp chili paste (add to preference)
1 tsp sugar(add to preference)
salt & MSG to taste

Method:-
Heat oil and deep fried marinated chicken. Fry till just cooked not too crispy. Dish out and put aside. Pour away some oil and using the same oil, saute sliced onions, lemon grass and *minced ingredients till oil rises up the surface. Add in tomatoes, curry powder, sweet soy sauce and sugar. Stir well.Add in pinch of salt(if necessary, cause chicken already salt added), msg and fried chicken. Stir till incorporated. Turn off heat. Ready

Wednesday, October 21, 2009

Chicken & Egg Paratha Rolls


If you have 2 of this , already covered for lunch or at least breakfast...I had this for breakfast, and had a late lunch after that...it is really a convenient for those on the run..like Mr Hubby can eat it in the car while driving...hehehe....

Ingredients:-

6 frozen instant parathas
3-4 eggs lightly beaten (just w fork)

Ingredients for Filling:-
3 chicken breast diced (I sliced)
2 tsp coriander powder
1 tsp dried chili which has been cut to small pieces( I used chili powder- about 2 tsp)
2 garlics minced
3 tomatoes diced
1/2 tsp turmeric powder( I used 1 tsp)
1/2 inch ginger minced
2 tbsp coriander leaves sliced thinly
1 tsp garam masala
salt and MSG to taste


Method For Filling:-
Heat oil and saute garlics, dried chili and coriander powder till fragrant. Add in diced tomatoes and stir well. Slow down the heat and cook till tomatoes are soft. Add in turmeric powder, ginger and half of coriander leaves and stir well. Add in chicken and stir again. Sprinkle salt and MSG to taste. When chicken has cooked, add in the balance coriander leaves and garam masala. Stir well and turn off heat. Put aside.

Method for Parathas:-
Heat some oil and fried paratha till golden yellow. Dish out and put aside. Heat oil and add in 2 tbsp beaten egg and let it for a while. Add fried paratha ontop of egg. When ready dish out.

Method For Serving:-
Place egg paratha facing up. Add on filling and roll paratha like swiss roll. Ready to serve
Sources:- From Noreen blog original from Muna

Sotong Goreng Tom Yam

My family likes to eat squids..especially Hasif...normally when I go marketing, I will buy at least 2 kg of squids... tried this recipe pulak this time...comments given by the rest... GOOD!

Ingredients:-

5-6 medium size squids
1 large onion sliced
1 inch ginger sliced
5 garlics sliced
3 lemon grass crushed (I used 2)
kaffir leaves
bird eyes chillies crushed
oyster sauce- (I added abt 1 tbsp)
turmeric powder
salt and MSG to taste
1 cube tom yam stock ( I added myself)
carrots sliced (optional- I added myself)
tomato cut wedges (optional-I added myself)

Method:-
Clean and wash squids and cut to preference. Marinate with salt and turmeric powder. Heat oil in wok and saute sliced ingredients, tom yam paste and lemon grass till soft and fragrant. Add in squids and stir well. Cover pan with lid and reduce the heat. After 3 minutes, stir again. Add in kaffir leaves, bird eyes chillies and oyster sauce. Stir again. When squids appeared to be cooked. turn off heat. Ready
Sources:- From ekhfa@myresipi.com

KangKung Belacan

Quite sometime since I ate kangkung (water convulvulus)..saute chili paste, belacan and minced onion till oil goes up the surface. Add in salt , msg to taste. Add kangkung and stir till incorporated. turn off heat. The scallop just wanted to clear the stock..hehe..

Tuesday, October 20, 2009

Crispy Crab Stick


2 packets definitely not enough!!!..heheh.. The first time I made this 2 packets finished in just 10 minutes!!! not enough time to take photograph......the process of unwrapping and slicing was much much longer then the eating process..hahaha..so this time I bought 6 packets!!..ha engkau ni bukan makan..ini
'melant-k'...hahaha...once you started just cant stop eating it..

Ingredients:-

2 packets filamen crabsticks
Maggi seasoning(optional)-I didnt use cause no stock
(I add in turmeric powder and chili powder + just a pinch of salt)

Method:-
Unwrapped filamen crabstick to form a flat piece. (If notice the filamen comes in roll forms).
Slice 1 cm in depth. deep fried till golden brown and crispy. Sprinkle some seasoning and ready.
Sources:-From Cheiza@myresipi.com

As for me, after slicing, I added turmeric powder, salt and chili powder and mix them up. Ready to be fried.

Buncis Lemak Udang

The kids menu...simple dish again...saute blended ingredients like onions, garlics, turmeric powder, black pepper powder, and sliced chilies, till oil goes up the surface and add in prawns. Stir well. Add in coconut milk, water and adjust salt, msg to taste. Let it simmer for while add in french beans and turn off heat when beans are cooked. Ready

Rendang Kerang


Just look at my blended ingredients...uwaahh..my blender blade is not sharp anymore!!!..looks like I need a replacement...but wait, I think I have one more in the store, a brand new one given to me by Mr Hubby's colleague during our open house 2-3 years back..yes!..nasib baik..tak payah beli lagi..heheh

Overall this rendang suits my taste!!..sedap, Ana..!! wah!! caya sama lu..hahaha..

Ingredients:-
1 - 11/2kg cockles boiled

*1 large onion
*5 garlics
*2 inches galangal
*2 inches ginger
*2inches fresh turmeric roots
*1 lemon grass
*15-20 birds eyes chillies
(*blended ingredients)

1 tbsp curry powder
1 dried tamarind pulp
2 tbsp kerisik
1 tbsp sugar
11/2 cups coconut milk
salt & MSG to taste
1 turmeric leaf and 2 kaffir leaves sliced thinly

Method:-
Heat oil and saute blended ingredients together with coconut milk, curry powder, sliced turmeric leaf, kaffir leaves and dried tamarind pulp. Cook on a medium heat till a bit thickens. Add in cockles and stir well. Let it simmer for a while and add in kerisik and sugar. Lastly add in salt and MSG to taste. For those who prefer the rendang a bit thick can cook a bit longer. Turn off heat and ready.
Sources:- From waheedeana@myresipi.com or Anawahid's blog

Roti Perancis Goreng Cili Sos

Breakfast for the kids and Mr Hubby.. simple menu aje..

Ingredients:-
1 french loaf diced
2 big onions sliced
2-3 green chillies sliced
3 -4 eggs
3-4 tbsp chili sauce
2-3 tsp white pepper
salt & a pinch of MSG to taste
oil for frying

Method:-
Beat eggs in a bowl and add in chili sauce.Put aside.
Heat oil, add in onions and green chillies stir till soft. Add in salt, msg and pepper.Stir well.
Add in diced bread and stir till incorporated making sure the bread are fried. Add the beaten eggs into fried ingredients and stir again. Ready.

Monday, October 19, 2009

Udang Bakar

Ingredients:-
500g big prawns (cleaned)
2 tbsp parsley
3 garlics minced
2 tsp dried oregano
1 cup lemon juice(I used lime juice)
1 cup olive oil (I just estimate roughly for mine)
1 tbsp tomato sauce
1 tbsp black pepper sauce
1 tsp black pepper
salt to taste

Methods:-
Mix olive oil, lemon juice, dried oregano, black pepper powder, tomato sauce, black pepper sauce, salt, garlics and parsley till incorporated.
Add in prawns and let it marinated for 2 hours in the fridge. You can use the satay stick or skewer to grill this..as for me I just bake/grill in the oven, wrapped in aluminium foil.
Ready.
Sources:-From try masak.my

Friday, October 16, 2009

Cheese Fries

Since I have some more balance of the sour cream, (from making the cupcakes frosting) I made this for Iqram...when he came back from school just now...

Ingredients:-
400g Frozen French fries (get from supermarket)
10 slices of American Cheddar Cheese(or 200g American Cheddar cheese block) -I used shredded cheddar cheese-'emborg'brand (orange colour)
50 ml milk
2 tbsp sour cream with 1 tsp milk
2 tbsp chopped spring onions
some white pepper powder(not in recipe)

Method:-
Deep fry fries till golden and crispy
Remove and drain on paper towels.
Arrange on plate. Using a non-stick pot, add cheese, milk and some pepper.Using medium heat to simmer for 3-5 minutes, stirring continuously into liquid form, once its melted into liquid turn off the heat. Pour melted cheese on fries. Whisk sour cream with milk till its creamy. Drizzle on top of melted cheese. Sprinkle spring onions and serve immediately.
Sources:- From Resipi pilihan Diana

Asam Pedas Daging Berkerisik


This asam pedas was cooked with kerisik (grated, toasted and grounded coconut paste)..I did tried the 'Kari Daging Kerisik'...last time and both of this dish gave a difference in the taste..



Asam Pedas Daging Berkerisik
Sources:-From Berita Harian
 

Bahan2:-
1kg daging lembu dipotong ikut suka hati

Bahan A (dikisar halus)
50 batang cili kering
4 biji bawang besar
15 ulas bawang putih
halia sebesar ibu jari


Bahan B:-
1 sudu makan jintan halus
1 sudu teh kunyit serbuk
3 sudu makan kerisik


Lain2 Bahan:-
1 mangkuk air asam  yang pekat yang diambil dari 100g asam dan selebihnya 2 mangkuk air dari air asam yang cair(1 mangkuk kira2 500ml)
daun limau purut
daun kunyit dan beberapa batang serai diketuk
daun kesum
1 cawan minyak untuk menumis
garam, gula & perasa secukupnya

Sayur- sayuran yang sesuai digunakan:-
Kacang panjang
terung
sawi asin
bendi

Peraturan:-
Panaskan minyak. Tumis bahan A. Masukkan serai, daun limau purut, daun kesum dan daun kunyit. Goreng sehingga garing.
Masukkan bahan B dan goreng sebentar kemudian masukkan daging. Tuangkan air asam yang cair dan rebus daging sehingga empuk. Tuangkan air asam pekat, gula, garam dan masukkan sayur sayuran yang digunakan. Renihkan selama 5 - 10  minit

Tauhu & Sambal Kicap Cili Padi


Side dish to give more burning sensations to the lips and tongue..hehe

Ingredients:-

4 pieces tauhu cut quarterly & fried
*10 birds eye chillies
*1 garlic
*1 tbsp sugar (levelled)
1 small lime squeezed the juice
1-2 tbsp black & sweet soy sauce each or to estimate

Method:-
Pound *ingredients coarsely, add in soy sauce and squeeze in lime juice. Mix well. Ready.

Taupok, Fishballs & Kow Pak Tumis Air

Ha..ha..ha.(laughing)...thats what I did when I typed the title for this dish... cause I don't know what to name it..hehe..basically this dish was just a 'campak2' one as I cant think of any dish for Marsya and Iqram ... those ingredients are what available in the fridge...

The fish balls and taupok are good enough for this 2 kids and the kow pak was for adults...

Thursday, October 15, 2009

Classic Chocolate Cupcakes


While blog hopping, I came across this young lady's website which I think an 'expert' in cupcakes...since she also has another website that takes order online...I saw this cupcake in Maya's blog, I was tempted and my saliva kept drooling..too bad but there was no recipe given...

After scrolling for a few entries...Yes!! Yes!! ..she posted the recipe!!..without 'pandang belakang' (looking back) ..I printed out the recipe and tried baking it..
WOOOW!!!heaven..its true what she said...it just me...lllllllts in your mouth!!!...
This is the best cupcake recipe so far that I have tried!!!!..adding to the frosting aaahhh!!! no word to describe it...so dear owner, thank you for sharing this marvelous recipe and mintak halal kan recipenya.. semuga murah rezeki lagi lah lepas ni!!! Amin.

 Ingredients:-
170g butter-(3/4 cup)
2 cups sugar (-I used 11/4 cup)
3 eggs
2 cups plain flour
1 tsp baking soda
1/2 tsp salt
85g cocoa powder-(Ayu used Valrhona cocoa powder)
11/2 cups milk
2 tsp vanilla

Method:-
Cream butter until softened. Add sugar and beat until light and fluffy. Add eggs, one at a time. Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Mix in vanilla. Scoop batter into cupcake cups 1/2 or 60% full. Bake at 170C for about 25-30 minutes or until a cake tester comes out clean.

Frosting:-
142g chocolate (5 oz)-(Ayu used Valrhona Dark Chocolate)
86g butter(3 oz)
1/2 cup sour cream
1 tsp vanilla
5-7 oz icing sugar (start with 5 oz and add accordingly) - (Ayu used 2 oz - 21/2 oz-60g -75g)

Method:-
Melt butter and chocolate using a double boiler. Once smooth and melted, gently whisk in vanilla. Whisk in icing sugar, a little at a time. Add in sour cream and cream till its satiny smooth. Keep it aside for a while to thickens. Do give it a stir once in a while.
Sources:-From http://maya kitchenette.blogspot.com