Nasi Goreng Kunyit

Our Brunch today...fried some keropok and anchovies for garnishing....Iqram had 2 servings for this and even requested to bring to school...recipe adapted from umi e@myresipi.com, I adjusted accordingly...

Ingredients:-
900g rice
1 large onion sliced
*1 large onion
*2 garlics
*a handful of dried shrimp
*5 bird eyes chillies
1 tsp turmeric powder
5 medium size prawns
1/2 cube anchovies stock(kiub ikan bilis)
1 tbsp oyster sauce
3-4 leaves cabbage sliced thinly
2 eggs
sliced fish balls(optional)
fried anchovies(optional)
some water to estimate
salt and MSG to taste
(*blended or grounded ingredients)

Method:-
Heat oil and saute *blended ingredients till fragrant. Add in anchovies cube, oyster sauce, turmeric powder and stir. Add in water, prawns and let it simmer for a while. Add in cabbage, salt and MSG to taste. Add in rice and stir well. Drop in eggs and stir till incorporated.(this part either rice comes first or eggs comes first, up to preference). Ready

Kaswi Serikaya

Breakfast for Mr Hubby this morning... I reduced the sugar cause my parents cant take too much sweet stuff and also have to watch out for Mr Hubby, not to eat too much sugar..almaklum..as we get older, all kinds of sickness start to appear..huhu

Ingredients for Kaswi:-
250 g tepung gandum(plain flour)
60 g tepung ubi/sagu(tapioca starch)
200 g gula melaka - diracik (palm sugar)
100 g gula pasir- saya gunakan 70g(granulated sugar)- I reduced to 70g
1 tsp air kapur (white lime water)
500 ml air(water)
2 helai daun pandan - disimpul(pandan leaves tie a knot)
1 tsp pewarna choc.(chocolate colour)


Ingredients for Serikaya :-
3 biji telur(eggs)
1 1/4 cups santan pekat (300ml) - dr 1/2 biji kelapa parut(coconut milk)
200 g gula halus- saya gunakan 70g (fine sugar)-I reduced to 70g
1 tbsb tepung beras(rice flour)
secubit garam(pinch of salt)
1/2 tsp esen vanilla(vanilla essence)
sedikit pewarna kuning(some yellow colourings)
acuan kuih lompang secukupnya(lompang cups or your favourite moulds)- I used jelly moulds

Method for Kaswi:-
Masak gula melaka,gula pasir bersama air dan daun pandan hingga mendidih dan gula larut.Sejukkan.Tapis.(Put palm sugar, granulated sugar, water and pandan leaves to boil and let dissolves and put aside to let cool and strained.)

Campurkan kedua2 tepung bersama air gula,air kapur dan pewarna choc. dan gaul rata dan tapiskan sekali lagi.(Add in the 2 flour, sugar, white lime water and chocolate colour to syrup above and mix well till incorporated and starined again)

Tuang adunan ke dlm acuan lompang yg telah disapu minyak dan dipanaskan dulu.Kukus hingga selama 15 min.(Pour mixture into moulds which has been greased with oil and heat up for a while, and steam for about 15 minutes)

Sambil menunggu bahagian kaswi masak,sediakan serikayanya pula :-(while waiting for the kaswi to cook, prepare the serikaya)

Satukan kesemua bahan2 serikaya di dlm periuk dan kacau rata,tapis,kecuali acuan lompang lah...(Mix all the serikaya ingredients and strained)

Masak di atas api perlahan sehingga naik wap sahaja.(Put on heat till steaming)
Tuangkan serikaya di atas kaswi tadi dan kukus semula hingga 15-20 min atau hingga masak.(Pour serikaya ontop of steamed kaswi and steam again for 15-20 minutes or till cook)

Biarkan kaswi serikaya benar2 sejuk dan bolehlah dikeluarkan dari acuannya dan siap utk di hidangkan.(Let serikaya cool then bring out from the moulds and ready to serve.)

***air gula untuk bahagian kaswi hendaklah benar2 sejuk,jika tidak kaswi tidak akan lembut.(syrup for kaswi must really cool or else you wont get a soft kaswi)
Sources:-From kakfida@myresipi.com

Beef Soup Celery

Today's entries are actually yesterday's menu...Mr Hubby requested some soupy dish..I know he likes beef so made this for him...Normally when I made soup I will just use the ready made soup powder for the base..but this time, tried this recipe pulak......I 'stole' some glance without Mr Hubby notice while he was 'slurpping' away..hehe..Mr Hubby finished 2 bowls ... sipping without looking left or right..

Ingredients:-
1/2 kg beef cut to cubes(boil with 1000ml water and save the stock)
2potatoes cut quarter
10 cherry tomatoes(I used normal tomatoes)
1 carrot sliced like coins
3 stalk celery cut to 1" length
2 cubes beef stock
2 large onions sliced
1" Cinnamon stick(kayu manis)
2 star anise(bunga lawang)
2 cardamons(buah pelaga)
salt to taste
5 tbsp oil

Ground spices and made paste:-
2" ginger
4 garlics
8 shallots
2 tbsp coriander seeds

Method:-
In a wok, heat oil and saute sliced onion, Cinnamon stick, star anise and cardamon pods till fragrant. Add in grounded paste after 5 minutes. Add sauteed mixture into beef stock and add in about another 500ml water. Let it simmer and add in potatoes, carrots, salt and beef cubes.
When potatoes and carrots are cooked, add in celery and cherry tomatoes. Leave to cook about 5 minutes and turn off heat. Serve hot and garnish with fried shallots and Chinese celery.
Sources:- From Chef Tania blog.

Sizzling Hot Plate Beancurd

Made this again yesterday for dinner...My parents are not around, so Mr Hubby and me had this, as our side dish... both of us ate, this till 'hot-plate linkin good'..cleaned(to our tekaklah)... Recipe ever posted before,Ok I found the recipe...here it is......

Ingredients:-
2 packets silken egg tofu (sliced, fried and put aside)
100g sea cucumber (I didn't put this)
100g dried squids(I didn't put this)
100g prawns(I put more)
4 sweet peas
3 button mushrooms (I put broccoli)
a few slices of cauliflower
3 young corns(I put more)
5 slices carrots (I put more)
slices of red, yellow and green capsicums
4 red chillies sliced
1 egg lighty beaten (I put 2 eggs)

Paste:-
3-4 tbsp chilli paste
1/2 tsp minced garlics
3-4 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp MSG(optional)
30 ml vegetable oil
1 tsp corn starch

Method:-
Heat oil in wok. At the same time heat 'hot-plate' on stove. Stir fry the garlics and add in oyster sauce.Add in all the ingredients except eggs. Add in light soy sauce and MSG. Cook for 1-2 minutes. Remove 'hotplate' on wooden base and pour some oil onto hot plate. Add in the eggs onto hot plate. Pour all the other cooked ingredients ontop of eggs. Ready.
Sources:-From 'warna ramadan episode 11'- suria mediacorp tv.

Mould Cutters

As requested, this are the pictures of the cutters that I used for the Vol-au-Vent...Bought at Phoon Huat ...I have various sizes ranging from, 12 cm, 9 cm, 7 cm, 6.5 cm, 4 cm. Of course I didnt buy the whole set, I bought this in 'phases'...hehehe..(if you understand what I meant)..heheh...The above was the 7 cm and 4 cm cutters..

When used you have to turn to the shapes you preferred either flat or fluted..