Palm Sugar Huat Kueh

Ok this was one of those unsuccessful experiment that I said earlier..It was suppose to be  Palm Sugar Huat Kueh, but  end up looks like an Apam Gula Melaka..hahaha..
As usual, when comes for recipes that uses palm sugar I would like to go for it..when I saw this recipe in
 QQ Red Apple. blog, I was tempted to give it a shot...I challenged myself if I could get the 'open mouth' huat kueh that would be something  great...End up, very 'virgin' huat kueh..wakakaka

Anyhow the taste is acceptable to my family.. with the taste of palm sugar & coconut milk  (lemak2 santan dengan gula melaka)    gives this kueh a very filling  to the tummy. Not sure if it was suppose to be eaten with grated coconut, but as we got the  'malay' taste in us, I just steamed some white grated coconut (adding some salt & pandan leaves) to go along with it...
Thank you QQ Red Apple for sharing this.. Your Huat Kueh sure made me envy you!!..

Source: Amy Beh, Jo's Deli and Bakery
Ingredients:
2 large eggs
80g soft brown sugar
130ml water
130g palm sugar
5 pandan leaves
130ml coconut cream-(Ayu used 150ml)
250g cake flour
1tbsp double action baking powder

Preparations:
1. Boil water and palm sugar and pandan leavestill dissolved, cool completely before add in coconut cream. Set aside.
2. Beat eggs and brown sugar till fluffly and lightly, fold in sifted flour and baking powder, then mix in coconut syrup to a smooth batter.
3. Pour into small moulds or pan, steam for 30 minutes over rapid boiling water.

Notes:
1. It taste really nice with soft textures,moist and fragrant cake.
2. Store this cake in refrigrater during hot summer cause it contains coconut milk.
3. If you don't have mini cups, just steam it in a pan or even rice bowl.
4. Make sure the water is roaring bowl before you start to steam them or you will not get open mouth huat kueh.
Sources:-From  fcngoleong.blogspot.com          

Telur Masak Taucu

This dish was for Marsya yang tak boleh makan pedas..biasalah kalau masak lauk pedas kena ada lauk yang tak pedas..kalau betul2 malas nak masak lauk lain, I  kasi dia kicap aje..hehe..boleh gitu..bukan apa, kadang2 kita kasi ayam yang dah dicubitkan dia luehkan, dia cakap nak nasi aje..haish....

Recipe, was taken from mesra.net, tapi sejak kebelakangan ni that website tak boleh  masuk, nasib baik I already printed out the recipe..

Ingredients:-
3-5 biji telur
3 ulas bawang merah-dihiris
2 ulas bawang putih -dihiris
1biji lada merah dibuang bijinya dihiris-(Ayu tambah)
1 inci halia-(Ayu gunakan sikit aje)
1 sudu besar taucu
sedikit asam jawa
1 sudu kecil gula
minyak untuk menumis
garam secukupnya kalau perlu- sebab taucu dah masin


Method:-
Goreng telur mata lembu/kerbau macam biasa. Gunakan minyak sedikit.Jangan sampai garing, kalau goreng separuh masak lagi sedap. Angkat telur dan letakkan dalam pinggan. Tumiskan bawang merah, bawang putih dan halia sampai naik bau. Masuukan taucu(kalau minyak sikit sangat, nanti taucu hangit jadi tambah air panas kalau nampak macam nak hangit.) Masukan air asam jawa. Kalau nak sedap, asam direndam dengan air panas supaya pekat. Masukkan gula. masak sampai mendidih dan kuah pekat. Tuangkan kuah diatas telur.
Sources:-From resepi.mesra.net

Asam Pedas Sotong

Rasanya dah lama tak masak asam pedas....and adding to that ada sotong, so we decided to try asam pedas sotong, sekali2 tukar selera,  haha...this time I tried this recipe that I've got long ago which I 've printed and the paper pun dah kuning..recipe from Chef Noraini yang famous dengan kek lapisnya..bila cari balik kat blog puan punya tak jumpa lah pulak sebab nak linkkan...

Normally for my house, cili kering, bawang besar , bawang putih  dan halia, we dah siapkan awal2..meaning, we blended,  all this and put in air tight containers individually  and place them in the fridge. Nak gunakan dah senang..tapi the amount of tablespoon used for certain dishes selalunya I agak2 so the taste varies and normally juga tak sama..but for this recipe, I purposely tried the homemade cili kisar below, memang sedap & kena dengan my selera... Only thing I changed the used of ikan to sotong....so please adjust ikut selera masing2lah ya..

Cili kisar (homemade)
50g cili kering, digunting halus dan rendam air panas
5 ulas bawang putih
1/2 biji bawang besar
1 inci halia
1 inci kunyit hidup
1 cawan air

Cara membuat:-
Basuh cili kering yang telah direndam tadi. Toskan dan masukkan kedalm blender bersama bawang putih, bawang besar, halia, kunyit hidup dan air. Kisar hingga hancur. Masukkan dalam botol dan simpan dalam peti sejuk. Rahsia cili kisar ini tahan lama ialah kerana ia telah direndam air panas.

Asam Pedas Ikan:-
Bahan:-
1 cawan cili kisar
3/4 cwan minyak masak
6 ekor ikan kembung/pari/merah/dll-(Ayu gantikan dengan 500g sotong)
10 tangkai daun kesum
2 tangkai daun kari
3 cawan air
1 keping asam gelugur
garam & perasa secukupnya

Method:-
Panaskan minyak dan tumiskan cili kisar hingga garing. Masukkan air , ikan dan masak hingga mendidih. Masukkan daun kesum, daun kari, asam gelugur, garam dan perasa. Setelah ikan empuk boleh angkat. Anda boleh tambah kacang bendir atau tomato jika suka. Asam pedas ini istimewa rasanya keran dimasukkan daun kari yang menambahkan aromanya.
(Since sotong tak boleh masak lama2(takut liat) Ayu masukkan sotong bila air sudah mendidih, dan  bila agak2 dah masak baru masukkan  bahan2 seterusnya)
Sources:- resipinoraini.blogspot.com

Homemade Jeruk Betik

Salam, before I update today's entries, just want say thank you to all the friends, guests and visitors for dropping by and leave messages ... I actually dah lama OK dah.. hehe..its just that the past days, my son has been using the pc for his next year's project and research so that was why I couldnt update my blog and just could only answer messages & comments left ...even blogwalking pun tak sempat apatah  lagi tinggalkan jejak.....only comes at night then the line is free, but by the time I wanted to update, Mr Hubby pulak dah balik so tak bolehlah nak melanguk kat pc..so sorry ya..

While not in front of pc, I managed to try a few recipeslah.. some were successful but some were like strangling myself to the wall ..hahaha ..will talk about that when it comes to the recipe that I tried ya..
Anyway, one of those successful attempt and meet to my expectations was this JERUK(pickled papaya) recipe was from Madiha Fotopages this was the first attempt that I made pickled papaya..the reason was I had bought 1 young papaya and wanted to cook for some dish that I thought I had never tried before..so this was half of what I used.....Madiha, thank you very much!!..I  bongkar your dapur and found this treasure, tapi dah susun baik2 balik ya...haha.. Minta izin I  put up here for my future reference ya..Memang serupa macam kat kedai yang dibeli tau..I like!!


Bahan2:-
2 biji betik mengkal (anggaran 1½ kg ) ~ pastikan masih keras isinya
1 cawan gula pasir (boleh kurangkan kalau taknak manis sangat)
1 cawan cuka (boleh lebihkan ikut selera sendiri)
1 cawan air MASAK-(Ayu gunakan baru mendidih)
2 sudu kecil garam
12 biji asam boi warna merah -(Ayu guinakan asam boi biasa aje)
4 ~ 5 biji cili padi ~ belah 2

Cara Menyediakan
1. Kupas betik, buang bijinya & dicuci bersih.
2. Potong betik saiz kesukaan anda. Anggaran 1 inci lebar setiap keping dan dihiris berlapis2 tetapi jangan putus!! (Hiris ala2 mcm jeruk betik terjual kat kedai tu ler
3. Cuci lagi dan toskan betik tadi.
4. Masukkan isi betik dalam bekas yg sesuai utk menjeruk.
5. Campurkan gula, garam, cili padi, asam boi dan gaul rata.
6. Tuangkan cuka & air masak agak2 separas/setinggi setengah isi betik dlm bekas tadi. Tak perlu tenggelam betiknya kerana betik akan mengeluarkan airnya sendiri selepas sehari dijeruk.
7. Kacau2 sedikit dan tutup bekas dan bolehlah disimpan selama 2 malam sebelum boleh dimakan.
8. Untuk jeruk lebih bertahan lama.. boleh disimpan dlm peti ais selepas dijeruk 2 mlm. 
Sources:-From  mamawandiha.fotopages.com

Nota dari MADIHA: Jeruk betik ni juga tahan disimpan diluar peti ais beberapa hari tp tak sure ler berapa lama leh simpan yer.. Lom buat ujikaji lagi.. setakat ni.. dah hampir seminggu jeruk tu dok dlm bekas tu masih elok jer lagi.. tak boh dlm peti ais pun.. Tapikan kalau rakyat jelata dlm rumah anda masing2 hantu jeruk.. rasanya tak sampai 3 hari dah selamat jeruk tu .

Chicken In Basket

Another Ramadan's menu yang long overdue to be posted here...When I was blog walking, I came across this blog which has beautiful pictures of food presentations and yummy recipes..Got hooked, was very impressed, browse her blog and  my eyes stopped at this chicken in the basket recipe..
It reminded me of 'Mad Jack' the restaurant which serve halal steak in Jalan Kayu.. they do served this chicken in basket too, so, I gave it a try and definitely it was worth trying...

Recipe from Judith, who is staying in Switzerland. Original recipe was in Bahasa Indonesia, I googled to translate and posted it here. My mistake was I didnt googled earlier cause I thought 'tepung terigu' was tepung ubi(tapioca flour), so I used that for my chicken..heheh.. that was why my chicken looked different ..luckily the taste was still ok..phew.. So Judith, saya minta izin posted kan recipe nya disini ya.. Thanks a million for sharing..

For my  blogger friends, guest, visitors, where ever you are, I would like to wish Selamat Menyambut Maal Hijrah 1432...Semuga dengan kedatangan tahun baru ini...kita menjadi seorang insan yang tidak lupa diri dengan apa yang kita ada dan pertingkatkan lagi amalan kita..insyaallah..

Sorry  at the moment ada sikit busy...Nanti I jalan2 kerumah teman2 ya...masak sedap2 tau..hehe

Ingredients:-
10 pieces of chicken thigh on the country below, can be cut apart-(Ayu used chicken drumlettes)
2 tablespoons cornstarch
200 gr flour, sifted
1 / 2 liters of cooking oil, can be added again
Seasonings:
1 chicken egg
1 / 2 tsp chili  powder
1 tsp fine salt
1 teaspoon instant chicken broth / Maggie
1 tablespoon cornstarch

 Method:
1. Clean the chicken thighs and pat dry. Pour the pepper, salt and instant chicken broth mix until incorpoarted, add egg and 1 tablespoon cornstarch. Continue to mix until all ingredients well incoparated. Set aside until 30 minutes.
2. Meanwhile, mix the  flour and 2 tablespoons of cornstarch.  Use this flour mixture as dressing chicken before frying.
3. Heat the cooking oil, till  hot, immediately reduce heat to medium.  Take the chicken that has been mixed with spices, one by one roll over flour mixture. Then fried until golden and cooked. Remove and drain. Serve while hot.

Note:
 - At the time of frying, the chicken should be completely submerged in hot oil. Turn chicken with a gradual manner so evenly browned.
 - Mixture of wheat flour with the cornstarch does not need to be given more flavor, because the flavor that has permeated the chicken will soak itself also in the flour mixture when fried later.
- Use enough oil and heat over medium heat to fry, so it cooked to seep into the bones.
- Chicken balance can still be served,  the next day by reheating -bake in the oven a few minutes.
-  Cooking oil for a one-time use, it might seem a bit cloudy, do not be discarded.  Can be filtered and stored.
Sources:-From dapur-judith.blogspot.com