Wednesday, December 26, 2007
Prepared this for tea yesterday.
I did 2 versions. For the kids, I omitted cili and scallion.
Tuesday, December 25, 2007
Monday, December 24, 2007
This is the rempah btw. It comes in plastic-packaging. I transfered the content into a glass jar and cut off its label and pasted it here. Senang nak refer what else can be done with it!
Sunday, December 23, 2007
Saturday, December 22, 2007
Terengganu people have this inclination to use 'nnisang kerek' when making porridge - namely Bubur Jagung, Bubur Gandum or even as one of the ingredients when making their Gula Ikang Aye (Gulai Ikan Tongkol) to be eaten with yummy Nasi Dagang. Kinda weird when I refer the Terengganu people as 'they' when I myself have blended (hey, I'm married to a man from there) with them.
I remember asking my FIL to bring along some 'kerek' of that 'nnisang' and, like always, he brought more than I asked for. If I requested for just 3, he'd bring along like 7 or 8. This 'manisan' come in round flat disc, around 1/2 inch thick. For those who happen to have have the experience mandi di telaga, you might know that round cement mould stack onto one another to make a telaga. Those are called 'kerek' in my kampung. So I guess that Nnisang Kerek's kerek, refers to that shape (kot - just my assumption) I still have a few discs in my fridge. The other day, I did agar-agar with that.
Sunday, November 11, 2007
Thursday, September 20, 2007
Sunday, September 02, 2007
2 pcs - chicken breasts, washed, drained, cubed
1 pc - chicken cube, grind into powder or use the powder form straightaway
Corn flour - just a bit
Salt & Pepper to taste
1 slice - wholemeal bread, grind, pan-fried without oil until a little bit crispy
Mix all ingredients together. Rub a little bit of cooking oil onto your hands. Make balls while ensuring enough oil while doing it to prevent the balls from sticking together.
2-3 cups - rice, washed and drained
12 prawns - shelled and cleaned
1 1/2 tbsp - butter
1 tbsp - lemon rind, grated
6 cloves - garlic - minced finely
1 pc - chicken cube
A few strand - coriander leaves
to taste - salt & pepper
- Heat butter in a pot.
- Add garlic and lemon rind. Fry for about 10 minutes.
- Add prawn and cook until they turn orangy.
- Add chicken cube and a bit of water. Bring to a boil.
- Add more water and add rice. Add coriander leaves.
- Transfer into a rice-cooker.
Monday, June 11, 2007
Thursday, May 31, 2007
Anyway, seeing Kakak and Iman munching their pies dengan gamak sekali, it prompted me to try my own. Furthermore, it's fried and not baked. We still haven't bought an oven yet so whatever experiment needs to exclude one with oven. After googling, I found a few recipes on the net.
Naturally, I did the filling first. It reminded me of the good-old-days when Iman was just a baby. His favorite food was applesauce and the apple pie filling recipe is exactly like applesauce. Only with sugar and it is not blended down into saucy-consistency.
1. Green apples - 3-4 apples, peeled, cored and diced.
2. Sugar - 1/2 to 3/4 cup.
3. Good dash of cinnamon powder.
4. A bit of water
- Put apples in a pan and add just a little water. You may not want the filling to be watery as this will 'soak' the pastry.
- Add sugar and cinnamon powder.
- Bring to a boil over high heat and then reduced to low flame. Let to simmer for 10-15 minutes until the apples are a bit soft.
- With a fork, mash some parts of the apples while leaving some part solid. So will have a nice combination of 'saucy' and cruchy apples.
- Let to cool.
The next day, I did the pastry and eventually the pie. It was such a tough task. It's hard to get even simple things done when I have many assistants. Kakak insisted to help so she got her portion of pastry that she rolled, knead and whatever until it turned blackish. Iman, who was already sleepy while I was rolling the dough thin, insisted that he needed to sleep right between my legs. So there was I, with all the 'assistance' I needed!
1. 2 cups of multi-purpose flour (I used the usual tepung cap-sauh).
2. 1/2 cup of shortening/butter (I used shortening and I used 3/4 cup of it).
3. 1 tsp salt
4. 1/2-3/4 cup water
- Mix flour with salt. Then 'ayak' (apa omputih cakap ayak ek?).
- Rub shortening with your fingers. (of course the mixture got a bit lumpy)
- Add water and knead into dough (the original recipe said 'use a fork' but I prefer to do with my hands)
- Roll the dough into desired size.
- Lay the filling and fold the pastry.
- Use a bit of water to 'glue' the pastry.
before & after
Tuesday, May 29, 2007
1. Wheat flour – 500gm
3. Corn oil – ¼ cup
4. Sugar – 1/4 cup
5. Salt - 1 tsp
6. Garlic-butter - 2-3 tbs
7. Warm water – 1 ½ cup
- Mix flour, yeast, salt and corn oil in a bowl.
- Add garlic-butter.
- Dilute sugar in warm water.
- Add water into flour-mix bit by bit.
- Knead into a dough. (Approximately 10 minutes) Leave to rest for 10 minutes.
- Flatten the dough using a rolling pin, about 1cm thick and cut into strips.
- Fry until golden brown.
Sunday, May 13, 2007
1. Ayam - seekor saiz sedang - cut into big chunks or quarter depending on the pot you have. rebus dengan halia+garam kasar hingga 1/2 masak. asingkan 1/2 untuk ditanak dengan nasi dan 1/2 lagi untuk digoreng.
2. Beras Basmathi - 1 kg - basuh dan toskan.
3. Minyak Sapi - 1 sudu besar
4. Marjerin - 2 sudu besar
5. Serbuk Rempah Kurma (3 sudu besar) + Serbuk Ketumbar (1 sudu besar) - campurkan dengan air dan jadikan pes
6. Bahan Tumis A (Kulit Kayu Manis, Buah Pelaga, Bunga Lawang, Bunga Cengkih)
7. Bahan Tumis B (Bawang Putih, Bawang Merah, Bawang Besar & Halia)
8. Cili Boh - 1 sudu besar
9. Tomato - 3 atau 4 biji - dipotong dadu
10. Daun pandan - 2 atau 3 helai - simpulkan
11. Susu cair - 1 gelas.
12. Garam dan Gula.
13 Bawang goreng dan kismis sebagai hiasan.
- Panaskan minyak sapi dan marjerin hingga cair.
- Masukkan bahan tumis A. Tumis hingga naik bau.
- Masukkan bahan tumis B. Tumis hingga agak garing.
- Masukkan cili boh dan sedikit gula. Teruskan menumis hingga pecah minyak.
- Masukkan pes rempah kurma + serbuk ketumar. Tumis hingga garing.
- Masukkan tomato dan kacau hingga layu.
- Masukkan air rebusan ayam, susu cair, daun pandan dan garam. Sesuaikan rasanya. Biar mendidih sedikit.
- Masukkan beras dan ketulan ayam.
- Tanak hingga masak.
- Hidangkan dengan kismis dan bawang goreng.
Gaulkan ayam yang telah direbus dengan garam, kunyit, serbuk paprika dan yoghurt. Perapkan 10-15 minit dan gorengkan.
Hidangkan panas-panas dengan air rebusan ayam yang dihias dengan sedikit potongan daun bawang.
Sebenarnya saya tak tau nak letak nama resepi. Kalau ikut adik-beradiknya Nasi Daging, yang ini patutnya Nasi Ayam, kan. Tapi Nasi Ayam ni dah lain pulak. Masa Tebby dok gaul-gaulkan nasi tadi, senduk patah! Saya kata kita letakkan namanya Nasi Ayam Senduk Patah! Tapi macam tak kena pulak. So, Nasi Rempah Ayam bolehlah kot?
Monday, May 07, 2007
Tuesday, May 01, 2007
ada sesapa suka makan roti bakar disapu dengan garlic-butter? i do! makan tengah panas-panas, best! alkisahnya selalunya saya tak buat sendiri garlic-butter, sekadar beli yang ready-made. dan selalunya mesti dalam kotak square kecik. agak mahal to me. saiznya kecik aje, harganya no less than R5.00 except those yang dah dekat expiry date. last time i was looking for garlic-butter, jumpa malaysian made at much lower price. apalagi, belilah kan. the result was not satisfactorily. agak hambar. sangat tak berlemak. dah beli takkan nak buang kan. makanya duduklah garlic-butter dalam peti sejuk sementara menunggu expiry date. bila dah expired nanti taklah rasa guilty sangat membuang kan. malam semalam tengah dok fikir-fikir nak masak apa, teringat pulak garlic-butter prawn. apalagi, saya gunakan saya garlic-butter tu. that saves me a lot of effort and money. walaupun resepinya ala sempoi yang amat, saya kongsikan juga di sini..
1. udang sederhana besar (saya guna yang kecik aje)
- bersihkan udang. buang kulit, tinggalkan bahagian ekor sahaja. belah dua 3/4 badan. ekor biarkan intact.
- basuh dan keringkan udang (i rolled them up in kitchen towel)
- gaul dengan sedikit garam.
- panaskan non-stick pan.
- masukkan udang dan garlic butter.
- goreng atas api kuat sehingga udang masak
- hidangkan panas-panas
rasanya ala-ala buttered-lobster yang makan kat kedai tu. kakak specifically told me to do it again today so karang Tebby kena pegi beli udang. malam semalam pun budak-budak gonek tu dok meratah sampaikan tinggal berapa ketul aje untuk abahnya. err... ummi pun meratah jugak sebenarnya....
Monday, February 12, 2007
The Nasi Minyak was successful. At least to our and my SILs standards. Next project - Nasi Beriani pulak, insyaAllah..
Wednesday, January 31, 2007
The homemade fishball was purely coincidental when I first did my FISHBALL SOUP. We were at Pasar Sungei Besi doing our usual shopping for lauk and sayur. Mdh was looking for some crabs for our CHILLI CRAB lunch. They say, when it’s at the middle of bulan Islam, crabs will have more flesh. But I guess living not so near the sea, I can’t use that judgement for buying some. The crabs may have been caught days ago, or even week. Anyway, when it comes to crab, mdh always does the testing and selecting. He’d ‘jentik’ (what’s the word in English eh?) the shell and from the way it sounds, he’d know if the crab has full flesh or not. So, on that day, I was waiting for him doing his testing and selecting. I couldn’t help but to notice the guy at stall nearby scraping the flesh of tenggiri papan. The he pounded the flesh dengan gigihnya until it was all mashed and tender. That was the first time I bought his produce. We came again many times later, more often than not, standing impatiently while he did his job. I remember at one time, he told me that I could very well do that at home actually. He even gave me his trade secret! But I prefer to wait on. There was one time we decided to go have breakfast while he pounded and only remember about that when we were almost at the car to go back home. Nevertheless, mdh fetched it. The guy had already finish selling actually but he waited on for us to take a portion which he had kept. Eventho it was just fish, I was a bit terharu with his gestures.
Anyway, usually I add ‘suun’ (glass noodle) into it but last night mdh suggested that we use dried noodle he purchased from Jusco. I boiled them until tender and put them into small bowls. While sembahyang Isya’ I let the soup to simmer and when I’m done with prayer, I just scooped the steaming hot soup into the bowl. Memang pantang mdh makan soup sejuk or even yang suam-suam. He likes it steaming hot. Itupun dia komplen dah sejuk sikit (sebab sibuk ambik gambo punya pasal). Yang oi, kalau you nak sentiasa mendidih, kenalah makan dalam periuk yang tertenggek atas dapur tu! Anyway, we’re eyeing for that electric pot we often find in steamboat restaurants. Kalau ada rezeki, insyaAllah kami beli.
That's the history of FISHBALL SOUP. Pretty boring huh?
Wednesday, January 24, 2007
CRISPY TOFU FINGERS
1. *Egg tofu - 5 pcs - blended finely
2. *Fish meat - about 200gm - blended finely
3. *Prawn - about 200gm - buang kulit and blended finely
4. Salt, sugar and pepper
5. Sesame oil - 1/2 teaspoon
6. Egg - 2
7. Oil - for frying
8. Corn flour - to coat
- Mix items marked *.
- Add salt, sugar, pepper and sesame oil. Mix well.
- Add eggs. Mix well.
- Steam for 15-20 minutes.
- Let to cool. Cut into fingers.
- Coat in corn-flour.
- Fry till golden brown.
1. Add bits of carrots, chillies and daun sup to enhance flavour.
2. I need to line the periuk with tracing paper as the mixture stuck a bit after steaming albeit the oil I carefully sental inside the periuk.
9.35 a.m. – Began careful mixing of ingredients while thinking what to do with Nurul Athirah to entertain her other than breaking promises to go round-round petang nanti since it rains almost everyday late afternoon. Berpeluh wei, the recipe says kneading should take about 10 minutes, at least. Memula buat kat counter-top, then went down on the floor then went up back when Iman started to showed interest in what I was doing.
9.45 a.m. – Kneading ended. Decided to bring Kakak and Iman to Jusco. Told mdh, in English. Kakak was getting curious at the word Jusco (our official language at home is Bahasa Melayu with heavy accent from the east-coast, English is used as secret codes) and demanded explanation. Told her about the plan but we were not going until I’m done with my pau thingy. Divided the big dough into small balls. Uneven tho. I was tensed inbetween Kakak’s interrogations and my curiosity on how well will the yeast react.
10.00 a.m. – The dough was well rested I guess, so I started to press them flat and put the filling and shaped them back into balls. Placed them on tracing papers which was unevenly cut. (I was tensed, she kept on asking me when we were actually leaving for Jusco).
10.30 a.m. – Prepared the steamer.
10.40 a.m. – Steamed first batch. Kakak was getting upset and impatient. I had to pretend I was busy preparing for the outing. I paced around with a backpack while she paced around alongside me.
10.50 a.m. – Voila, my first effort in doing pau. Bangganya hatiku bila pau kembang gebu dan menawan. At this point, I couldn’t take it anymore with Kakak. I just left the other batch, covered with damp towel and left for Jusco. Bring along 2 sampels to taste and received good comments from mdh and Kakak.
1.00 p.m. – Came back from Jusco. Full stomach from the lunch we had in Johnny’s. Kakak got herself a storybook ‘Barbie – 12 Dancing Princesses’ and Iman ‘Dance Along with Baby Mumble’ (Happy Feet – but he says it as happy tits…. ngeh.. ngeh.. ngehh..). But look at my dough… uwaaaa…… they became overly fluffy and grew so big that they stuck together. Even Kakak said, ‘macam bungalah ummi’. Yarrighttt Athirah, you are among the contributors that caused them so big. I think they even resembles cleavage in some ways, don’t you think? But I steamed them anyway.
3.00 p.m. – Done eating all pau. In total we ate 10 pau that day.
OFI (Opportunity for Improvement)
1. I need to mash the filling more finely and put a little bit more sugar and … the great ‘nnesang kerek’
2. Do not leave your uncooked pau unattended for a longggg time, they’ll act funny and turn out funny
1. Does yeast makes you fart more?
2. Can I use a mixer to do the kneading? If so, which ‘pemutar’ should I use? I’m sure it’s not the thing that resembles a whisker, right. Is it the thing that looks like spring tu ke? Can somebody tell me?
Btw, the recipe is here..
:: PAU KACANG MERAH (it goes in 2 parts: i. The filling ii. The dough)
1. Red beans – 2 or 3 handfuls
2. Sugar – 6 tablespoon (I used 4 tablespoon + ¼ nnesang kerek)
3. Cooking oil – just a bit
- Soak red beans, preferably overnight. Wash clean and put in a pot.
- Add water and boil until tender.
- Add sugar and nnesang kerek.
- When the water recede, add a bit of cooking oil and continue cooking until the water dries off.
- Mash finely.
1. Wheat flour – 500gm (I used tepung pau from Blue Key)
2. Dry yeast – 1 ½ teaspoon
3. Corn oil – ¼ cup
4. Sugar – ½ cup 5. Warm water – 1 ½ cup
- Mix flour, yeast and corn oil in a bowl.
- Dilute sugar in warm water.
- Add water into flour-mix bit by bit.
- Knead into a dough. (Approximately 10 minutes) and divide into small balls. Leave to rest for 10 minutes.
- Roll flat the balls and put in the filling.
- Roll back into a shape of a ball and place them on tracing paper.
- Leave to rest for 40 minutes under damp towel. They’ll double the size.
- Steam for 10 minutes.
Thursday, January 18, 2007
:: Do you know ikan aya/tongkol comes in at least 2 types? One is all-black body, the other is grey-black (aya kurik, as the trengganuspeak goes). Opt for all-black. The flesh is more tender and tastes better.
:: Do you know ikan kerisi (ikan uji rashid) also comes in at least 2 types? One is all white-orange while the other has a yellow-stripe that goes from the body right up almost to its tail. Choose the one without. One with the stripe has harder flesh.
Back to our recipe..
1. GULAI IKAN AYA
1. Ikan aya hitam – 1-2 ekor (cut into big chunks and ‘mati air’)
2. Rempah gulai - 1 1/5 senduk
3. Bawang kisar – 5 senduk (aiseh, this one is available in abundant back in Tgg, kat KL tak sure nak cari kat mana, nanti kalau saya balik kampung boleh order)
4. Cili boh – 3 senduk
5. Halia+kunyit+lengkuas (kisar)
6. Nnesang kerek – ¼ kerek
7. Santan – 750 ml
8. Asam keeping
- Panaskan minyak dalam periuk
- Tumis bahan 2-6 hinga wangi dan pecah minyak
- Masukkan asam keping.
- Masukkan air, biarkan mereneh.
- Masukkan santau, biarkan mendidih.
- Masukkan ikan.
- Didihkan hingga masak.
*Lepas dimatikan api, boleh masukkan cili padi. Tak perlu potong. Whole cili padi.
1. 12 pot beras biasa
2. 1 pot beras pulut
(1&2 dicampur dan direndam semalaman atau 6 jam, kemudian basuh dan toskan)
3. Santan – campurkan dengan sedikit garam dan gula pasir
5. Halia – hiris halus (matchstick)
6. Bawang merah – hiris halus
- Kukuskan beras selama 45 minit - 1 jam. Lapik kukusan dengan daun pisang supaya beras tak jatuh masuk dalam air kukusan)
- Angkat dan gaul rata. Tambah sedikit air dan gaul lagi.
- Kukus lagi selama 45 minit – 1 jam
- Angkat dan gaul sekali lagi
- Masukkan santan. Gaul rata
- Masukkan halba, halia dan bawang merah (ramas-ramas sikit waktu nak tabor tu). Gaul sebati
- Sedia untuk dihidangkan
*Lepas masuk santan, nasi tak dikukus lagi. Tak sesuai kalau nak simpan lama-lama, takut basi.
IKAN MATI AIR
Rebus ikan dengan halia, lengkuas, asam keeping, garam dan sedikit nnesang kerek hingga masak.
Kalau goreng pun sodapp. Atau buat sambal berlada makan dengan nasi lemak. Perghh.. kalau mak mertua saya masak, suami saya mesti makan banyak. Dia mesti refer, sambal nasi lemak mi. I have a lot to live up to, don’t you think?
Sunday, January 14, 2007
We hope to get ourselves an oven so we can move into baking and roasting and explore into break, buns and cakes in future.
:: KARI AYAM SEMPOI