my -pancake-life

Ayam Bakar Kawin

2010-08-13T22:35:00.000+08:00

First attempt nak buat Roast Chicken. Resipi ni hasil perkahwinan beberapa resepi yang saya jumpa kat internet. Nak ikut western 100% ku imagine cam bland, nak ikut easten sangat, suamiku tak berapa suka kalau berempah-rempah sangat.

Patutnya guna ayam sekor tapi tapi tak konfiden nak membakar ayam bulat sekor gitu. Ni kira guna 1/2 bird tapi version dah dipotong-potong. Kat dalam freezer ada version berkerat dah. Nak pegi beli ayam lain yang still intact, membazir la pulak kan. Jom jengah resipi

Bahan-bahan:
1. Ayam - 1/2 ekor (saya dah potong kecik)
Bahan 2-12 adalah bahan perap.
2. Jus lemon - 1 sdb
3. Kicap manis - 1 sdb
4. Kicap masin - 1sdb
5. Garam - to taste.. agak2 la sebab dah guna kicap kan..
6. Coarse peppercorn - few sprinkle
7. Nutmeg powder - few sprinkle
8. Rosemary - few sprinkle (saya guna yang kering)
9. Oregano - few sprinkle (again, yang kering)
10. Chilli flakes - few sprinkle
11. Bawang putih - 5 ulas, tumbuk kasar
12. Olive oil
13. Bay leaf - 2 helai
14. Butter - sedikit sahaja
15. Sayuran - lobak merah 1 btg, kentang 2 biji, tomato 1 biji, shitake mushroom 5-6 biji. potong kasar-kasar lobak merah dan kentang. Tomato belah 4, mushroom belah 2.

Cara-cara
- Lapikkan baking tin dengan aluminium foil.
- Masukkan sayuran dulu di sebelah bawah dan kemudian ayam di atas.
- Letakkan sedikit butter dan bay leaf kat celah-celah ayam. Sila alihkan bay leaf bila dah masak. The flavor will intensify with time.
- Bakar kira-kira 1 1/2 jam minit.

para sayuran.. carrot, potato, tomato and shitakii mushroom

bersedia untuk di bakar...

Sawi (Bok Choy) Bawang Putih

2010-08-11T22:31:00.000+08:00

Mulanya nak buat guna kailan tapi setelah meronda JJ Balakong, Carrefour Bdr Tun dan 2 kedai runcit - kailan takde! So gunalah sawi kontot ni. Bok Choy ke apa namanya. Yang jenis batang putih tu.

Seikat kat Carrefour, ada 3 rumpun. Harga RM1.99.

Nak buatnya punyalah senang. Ceraikan batang-batang dari rumpun, bersihkan. Pastu celur sampai masak tapi masih rangup. Kalau ikutkan, lepas celur kena masuk dalam air sejuk / air batu tp takdelah kuasa pulak nak buat sampai gitu. Drain off excess water.

Pastu heat up 2 sudu besar oyster sause, campur air sikit. Then masukkan garlic (saya beli readymade from Carrefour). Biarkan mendidih kejap. Tak perlu tambah apa-apa perisa.

Tuangkan kuah oyster sauce atas sawi. Sedia di makan.

inilah rupa garlic readymade tu

Udang Garlic & Parsley

2010-08-11T22:28:00.000+08:00

Ni lauk for iftar 1 Ramadhan tahun ni. Udang Garlic & Parsley. Easy peasy (mana ada masakan saya yang complicated kan.. semua mudah aje). Yang ini boleh buat in advance, perapkan. Dekat-dekat nak berbuka baru goreng..

Bahan-bahan

1. Udang - jangan buang kulit, cuma belah belakang dan devein.

2. Garlic steak seasoning

3. Parsley flakes

4. Chilli flakes

5. Peppercorn

6. Salt

7. Olive oil

Cara-cara

- Perap udang dengan bahan 2-7 selama 2-3 jam.

- Panaskan kuali dan gorengkan dengan api besar. Tak perlu letak minyak sebab dah ada olive oil.

- Makan dengan nasi panas-panas. Ratah pon sedap (like Iman did)

BBQ Lagik!

2010-08-10T16:16:00.000+08:00

BBQ lagi ya puan-puan. Ni yang kami buat baru-baru ni. Lepas marinate dalam 4-5 jam, grill kan aje sampai masak. Beef tu memang sengaja buat nipis-nipis, nak cepat masak dan cepat makan...

BEEF (western) marinated in salt, garlic steak seasoning, black peppercorn, smoky BBQ seasoning and olive oil

BEEF (0riental) marinated in salt, garlic steak seasoning, fish sauce, sesame oil, sweet soy sauce and olive oil

SQUID marinated in salt, white pepper, garlic steak seasoning and olive oil

PRAWN marinated in salt, white pepper, lime juice, parsley flakes and olive oil

Pulut Tanak

2010-08-07T00:07:00.005+08:00

Ni pon my first attempt menanak pulut. Seperti biasa, bertanya sana-sini, cari dalam internet cemana nak tanak pulut. My mom kata air sikit dari nasi biasa. Tapi, how sikit is sikit kan? Saya pulak tak biasa masak nasi tenggek atas stove. Manjang guna rice cooker, jadi haruslah resepi yang dicari-cari pun kena guna rice cooker kan? Ada yang sajes saya kukus. Malas lorrr. Kalau rice cooker, basuh satu item aje lepas guna. Kalau kukus, kan kena cuci dua bahagian tu? Dasar pemalas ek? Bukan, nanti kesian Bibik nak kena mengemas mencuci segala.

Beras pulut yang ada kat rumah ni sebenarnya Tebby beli kat Danok masa one of his field trip dulu. Kiranya pulut diterbangkan khas dari Danok la ni. Sebelum bubuk makan (seperti yang pernah berlaku sebelum ini), baiklah saya yang makan dulu kan.

Rupanya senang amat. Kalau masak guna rice cooker, guna equal portion between beras dengan air. I made 3 cups pulut, guna 3 cups untuk menanak. Masuk dalam rice cooker, tekan butang 'COOK'. Once dan jadi 'KEEP WARM', kacau supaya rata dan tak melekat (periuk saya memang non-stick so takde masalah sangat). Masa baru jadi 'KEEP WARM' tu, akan nampak butir-butir pulut tu macam tak berapa masak, sila JANGAN tambah air okay. Let it be. Dalam 15-20 minit lagi, akan masak elok. Just nice kelembutannya. Oh ya, saya tambah sedikit garam. Sikit aje tau...

Yang ni kami makan dengan Rendang Daging (recipe here) dan Ayam Masak Serai Pedas (recipe here).

Rendang Daging Mudah

2010-08-06T23:52:00.006+08:00

My first attempt buat rendang. Ada member sampai tak percaya saya tak pernah buat rendang, walhalkan sikit hari lagi saya sambut birthday ke-36. Agaknya, ni termasuk dalam list must-cook-before-you-turn-36 kot? Saya telek internet, telek buku-buku yang ada. Ada yang bahan-bahan sampai termasuk jintan-jintan semua tu, ada yang guna buah keras. Since saya baru pertama kali nak buat, saya cari yang paling mudah and lastly adaptasi resepi Rendang Daging dari buku Resepi Bonda ni. Buku ni saya beli way back in August 2009. Ni kiranya resepi sulung yang saya cuba dari buku ni. Saya tambah an ingredient or two aje.

Hasilnya? Kalau suami tambah makan dua kali... apakah maknanya kannnn. Saya kembang setaman hari ni. Hati berbunga-bunga.

Jom.. sapa-sapa nak join mekar setaman sambil hati berbunga-bunga, meh tengok resepi..

Bahan-bahan

1. Daging - dalam 300gm, potong sederhana tebal

2. Santan - dari sebijik kelapa

3. Kerisik - 2 sudu besar

4. Bawang kisar - 4-5 sudu besar

5. Cili boh - 2-3 sudu besar

6. Kunyit - 1.5 inci*

7. Halia - 1.5 inci*

8. Lengkuas - 1 inci*

9. Cili burung - 10 biji*

10. Serai - 2 batang, titik

11. Daun kunyit - 1-2 helai, koyakkan

12. Daun limau purut - 3-4 helai, koyakkan

13. Asam keping - sekeping

14. Garam - secukup rasa

* kisar

Cara-cara

- Dalam sebuah kuali, gaulkan daging dengan bawang kisar, cili boh dan lain-lain bahan kisar.

- Masukkan santan, kerisik dan serai. Hidupkan api sederhana.

- Masukkan garam.

- Bila mula menggelegak, masukkan daun limau purut dan daun kunyit. Biar seketika, kemudian masukkan asam keping.

- Tutup kuali, kecilkan api.

- Kacau sekali sekala hingga kering.

Saya hidangkan ni dengan pulut tanak. Makan dengan lemang pun okay. Kalau beli kat luar Pasar Kajang nun, sepeket ceto'it kecik ajer dah RM2.50... Rupanya mudah ajer nak buat rendang nih...

Ayam Masak Serai Pedas

2010-08-06T23:32:00.004+08:00

Another easy peasy recipe from me. Bibik kata 'opor' tapi saya namakan Ayam Masak Serai Pedas sebab banyak guna serai dan cili. Serai ni, saya dah cuba tanam dalam pasu tapi tak menjadi walhalkan kalau dikhabarkan kepada mak ayah saya, depa gelak aje sebab bagi depa serai ni mustahil tak boleh hidup kalau di tanam. Sampai sekarang saya dok beli serai kat pasar atau supermarket. 3 batang = RM1.00. Mahal kan...

Jom tengok resepi..

Bahan-bahan:-

1. Ayam - 1/2 ekor, dipotong saiz sederhana

2. Bawang merah - 6 biji, kisar
3. Bawang besar - 2 biji, kisar

4. Bawang putih - 3 ulas, kisar

5. Cili burung - segenggam, kisar

6. Kunyit - 1.5 inci, kisar

7. Halia - 1.5 inci, kisar

8. Serai - 4 batang dikisar, 3 batang dititik

9. Asam keping

10. Garam

Cara-cara

- Gaulkan ayam dengan bahan dikisar.

- Tambahkan air agak-agak ayam terendam semuanya

- Masukkan dalam kuali, hidupkan api dan biarkan hingga menggelegak.

- Masukkan asam keping, garam dan serai di titik

- Tutup kuali

- Kacau sekali sekala hingga air agak kering dan ayam empuk dan lembut.

Enak dimakan dengan nasi panas atau cicah roti putih.

Sambal Belacan

2010-07-28T23:01:00.002+08:00

Hoh, Sambal Belacan pon nak letak kat sini? Sharing is caring, bak kata orang sekarang ni. Kalau saya pon dok melilau kat internet mencari resepi Sambal Belacan, tak mustahil ada orang lain sewaktu dengan saya kan...

So, here goes..

Bahan-bahan
1. 3 cili besar
2. 4-6 cili padi
3. Gula
4. Garam
5. Jus limau nipis
6. Udang kering - rendam sebentar untuk melembutkan
7. Belacan - bakar sebentar (I just put it on a metal spoon and stove-grilled it for 2-3 minutes sampai naik bau)
8. Bawang merah

Cara-caranya

- Tumbuk lumat cili besar, cili api, bawang merah dan udang kering.

- Masukkan belacan bakar dan tumbuk hingga sebati

- Perasakan dengan gula, garam dan jus limau nipis

Apalagi, silalah mencicah yerr...

Semur Hati Ayam

2010-07-11T22:52:00.001+08:00

By now, surely you have noticed most dish I prepare is simple. Senang belaka. Sesuai dengan diriku yang tak berapa rajin ni...

This one is Semur Hati Ayam, taken from the same book from this entry here.

Bahan-bahan

1. Hati ayam - potong dadu

2. Bawang besar - hiris kasar

3. Bawang putih - ketuk

4. Cili besar - hiris kasar (boleh tambah cili padi kalau nak pedas lagi)

5. Kicap masin

6. Kicap manis

7. Rempah tumis (bunga lawang, buah pelaga, bunga cengkih dan kulit kayu manis)

Cara-cara

- Tumis rempah tumis hingga naik bau wangi.

- Masukkan hati ayam dan goreng hingga air sedikit berkurangan.

- Masukkan bawang besar, bawang putih dan cili. Goreng sebentar hingga agak layu.

- Perisakan dengan kicap manis dan kicap masin.

- Hidangkan panas-panas

Ayam Berempah Kak Mon

2010-07-09T12:23:00.001+08:00

This, is my newest version of Ayam Berempah. Bahan wajib is bawang putih, halia and kunyit. Kunyit tu pulak wajib kunyit hidup, baru best. Bahan optional pulak serbuk kari, cili padi, madu etc. So, pandai-pandailah nak buat version kari ke, version honey ke, version pedas meletop ke...

Bahan-bahan

1. Ayam - potong kecil

2. Halia *

3. Bawang putih *

4. Cili padi *

5. Kunyit hidup *

6. Garam kasar *

7. Madu lebah

Cara

- Tumbuk halus bahan bertanda *

- Perap ayam dengan bahan * dan madu lebah

- Goreng di atas api perlahan hingga masak

- Makan panas-panas dengan nasi panas!

Lala Masak Lemak

2010-07-08T19:12:00.000+08:00

For this version, I added up some kerisik and daun kunyit. Ended up well. Too bad the lala are not at their freshest. Kecuttt!! Makan gravy aje laa..

For recipe of my Masak Lemak, refer here. Just add some kerisik and daun kunyit this time around.

Beef Chop Suey - Ummi's Style

2010-07-04T13:54:00.007+08:00

Hari ni cuba resepi Beef Chop Suey from the book Easy Stir-Fry, published by Parragon Books and printed in Indonesia (ha ha semua nak bagitau). This is the first recipe from the book, which I had bought wayyy back in August 2009. Better late than never huh?

Anyway, the original recipe has lotsa ingredients (which I failed to find in Carrefour BTHO) and some are not consumable by muslims like me. So, kenalah adjust here and there and sudahnya Beef Chop Suey, Ummi's style.

Cumanya, I always use my heartfeeling and gerak hati when measuring ingredients for my cooking so that's why takde unit measurement ya. Sorry, kena agak-agak je lah kalau nak try out.

Ingredients

For marinate

1. Pepper

2. Salt

3. Sesame oil

4. Light soy sauce aka kicap cair

Others

1. Beef - cut into small, thin strips

2. Onion - 1 whole bulb. Hiris.

3. Oyster sauce

4. Sweet pea - cut into half

Methods

- Marinate beef in marinating ingredients for 2 hours (at least). Keep refrigerate.

- Add some cooking oil and stir fry beef on high heat, making sure to constantly stir so tak hangit.

- Once the beef juice dried up and the meat still 'moist', transfer into a plate.
- Clean your pan/wok and put in some oil.

- Fry onion until it becomes translucent and aromatic.

- Add in sweet pea and if it's necessary add up some water (I did cause the peas I bought agak tua dan keras).

- Add in some oyster sauce and let it simmer it bit.

- Add in the beef and fry for another minute or so.
- Serve hot.

* The original recipe require vegetables under the name - bamboo shoot, water chestnut, broccoli, mushroom and snow peas. I just used sweet peas. I am allergic to broccoli, it gives me flatulence.

Swedish Meatballs

2010-07-03T09:21:00.006+08:00

I did Spaghetti Bolognese (my previous entry on this here) again just now. Bak kata orang ni, back by popular demand. Iman yang request. Kalau sebelum-sebelum ni just pasta di makan dengan sosnya, this time I added up dengan meatballs.

Pernah tengok tak channel Astro 703 (AFC), Scandinavian Cooking tu? (web here). Tina Nordstorm prepared meatball recipe once and nampaknya sangat menyelerakan. And the next trip to IKEA, we bought a packet of its Swedish Meatballs. Sangat sedap dan sangat mahal. A packet of about 1kg goes for about RM30! Since I am not working anymore (for a year), we have to spend wisely, food included and that now I have more free time, buatlah homemade Swedish Meatballs.

Ingredients
1. Minced beef - 2 pounds. I used Ramli's minced beef, 2 small tubes that weighted about 800gm.
2. Egg - 2
3. Milk - 1 cup
4. Bread (cut into small pieces) - 1 cup (or 1 cup of mashed potato)
5. Salt - to taste
6. Pepper - to taste
7. Minced onion - 1
8. All spice - 1/4 tbsp

Methods
- Mix all ingredients.
- Form into small balls.
- Shallow fry for 5-10 minutes until cooked. (fry in regular cooking oil PLUS some butter)

* If the consistency is not right (it's subjective here, the word 'right'. but somehow you must've gotten the feeling kalau if's too hard/densed or too soft kan), adjust the amount of milk or bread.
* Since I was cooking 2 tubes of minced beef, I 'blanched' remaining balls for a while and then freeze em all.

Comments from Tebby - Rasa dah macam Swedish Meatballs from IKEA. Cuma shape tu heh heh.. huduh sikit. Acik 'jiwa kacau' time masak tu. Si Adam sibuk nak nolong bagai.... nolong nyibuk heh heh!

Homemade Cili Boh

2010-07-02T22:01:00.005+08:00

I normally get my cili kisar or better known as cili boh/chilli paste from Tebby's hometown, Kuala Terengganu. The taste is just nice and susah nak dapat kat KL yang ready made rasa camtu. This morning I just realised my ration dah habis and I had no spare of it. The night before memang dok browse resepi cili boh and it came handy in not time at all heh heh.

Bahan-bahan

1. Cili kering - satu peket plastik saiz A4. Sorry takde alat nak timbang. This how I can describe it best heh heh. Potong serong supaya senang nak buang biji. Kalau tak buang langsung, alamatnya tebal bibir makan sambal nanti! Basuh bersih.

2. Bawang merah - 1 biji

3. Bawang putih - 2 ulas

Cara-cara

- Rebus cili hingga mendidih. Biarkan kira-kira 5 minit atau sampai cili lembut.

- Then, let it cool down a bit, toskan dan masuk cili dalam blender.

- Blend dengan bawang merah dan bawang putih. Gunakan kira-kira secawan air rebusan untuk tujuan mengisar.

- Kisar halus.

I got 2 small tubs. Satu masuk freezer, another one just refrigerate. I did my sambal Nasi Lemak using this version and sangat berpuas hati dengan hasilnya. Kaler pon cantik merah.

Kepak Ayam McCormick Ver. Original

2010-05-20T21:48:00.000+08:00

Remember this?

Well, I bought McCormick's other version of seasoning mix for buffalo wing, which is original flavor. Verdict? I'd rather stay with their garlic & herbs variation.

Ikan Terubuk Masin Masak Lemak

2010-05-15T21:29:00.002+08:00

Tebby went to Sabah and came back with 3 ekor ikan terubuk masin. Kalau ikut kebiasaan previous trips ke Sabah, dia akan beli fresh prawns tapi kali ni hak kering-kering aje dia beli. Ikan terubuk masin, udang kering sama ikan bilis. Ikan bilis tu saya specifically pesan sebab nak buat sambal untuk nasi lemak. Ikan bilis kat KL jarang-jarang puaskan hati saya (eksyen!). It's always from Sabah atau Langkawi (eksyen!!). Kalau sekali beli, memang minimum 1kg lah.

So hari ni sekor ikan masin dah terkorban, buat masak lemak. Bahan-bahan sama je dengan Ikan Merah Masak Lemak (baca di sini) tapi saya tambah gula sikit to kill off kemasinan ikan masin tu. Sebelum tu dah rendam for about 2 jam. I wish boleh buat a bit more pedas tapi mengenangkan anak-anak nak makan sama, letak sikit ajelah cili tu..

Sutong Celok Tepong!

2010-05-06T22:06:00.000+08:00

My small family, Tebby in particular, love squid fritter atau nama yang lebih down-to-earth nya sotong celup tepung or better known in Terengganuspeak as sutong celok tepong. Kalau balik Losong, alamatnya mesti saya (irony nya, bukan Tebby) beriya-iya ajak pegi area Seberang Takir or area airport untuk makan all these seafood fritters, squid or sotong or sutong included. Don't be suprise orang sinun makan big fat juicy ikan kembung celup (celop) tepung (tepong) on its own. Sedap. I was wondering jugak awal-awal dulu but once I got to taste the sweet, juicy ikan.. I just have to makan it again and again.

Anyway.

As people say, the ways to your husband's heart is through his stomach (among other things, I must say... hemmmm). So mencuba lah buat the batter supaya crispy but not to flaky or keras or liat. Kadang-kadang jadi.. kadang-kadang terpaksa buang aje sebab memang tak best sangat-sangat. My MIL's version guna a bit of kapur makan. Thing is, she doesn't have the recipe in quantity. Means, how many x to how many y. The composition of x and y is something she learnt through time. Some add egg but to me, it gets all too oily when egg is added.

Pening kan.

Until I found and tried this. I decided to fall in love with it. Senang keje makcik okay. Di jamin sedap.

One thing that is common when making fritters is letupan-letupan minyak especially bila goreng sotong. Here's what I do to minimise the injury, lepas bersihkan, bersihkan, rub in some salt (sikit sajer taww) and tos kan. I usually prepare this in the morning then keep the sotong dalam fridge sampai petang. Then buatlah batter as per instruction kat kotak nun. Dip the sotong by batch and quicly goreng. Jangan biar sotong lama sangat dalam batter else the batter gets watery.. tak sedap. Only gaul a batch enough for sekali goreng. Lepas tu tos kan atas kitchen towel and ready to serve.

En Tebby sangat suka sotong yang ada telur. This time we managed to get a kg of sotong yang semuanya ada telur.

Beef Kebab

2010-01-05T12:16:00.004+08:00

Bahan-bahan

1. Minced beef - I used Ramli's frozen beef, 1 tube.

2. Coriance leave - chopped finely

3. Spring onion - chopped finely

4. Garlic - chopped finely

5. Cumin powder

6. Coriancer powder

7. Black peppercorn

8. White pepper powder

9. Salt & sugar - to taste

Cara-cara

- Mix everything well. No need to marinate.

- Shape kebab on flat skewers (I tried using the round ones, tak menjadi) and grill for 8-10 minutes each side. I did not skew mine, just buat lonjong-lonjong then grill.

Note:-

- To garnish, I made sliced red onions, chopped mint leaves and quartered lemon. We had it with pita bread and roast potato.

- Lamb would be better definately!

BBQ Prawns On Skewers

2010-01-05T11:33:00.005+08:00

Did this BBQ Prawns On Skewers for our BBQ Dinner last few days (read the event telltale here). Easy peasy dan sedap. Here goes...

Bahan-bahan

1. Prawns - About 600gm. Buang kulit, devein, basuh dan tos kering. Tinggalkan ekor saja sebagai tangkai.

2. Juice from 1/2 lemon.

3. English parsely - finely chopped.

4. Salt & sugar - to taste

5. Olive oil - 4-5 tbspoon.

Cara-cara

- Mix item 2, 3 & 4 with prawns.

- Marinate for few hours. I did mine overnight, in the fridge.

- Arrange prawns on skewers in any style you like.

- Grill for 2-4 minutes each side.

Tips: -

If you have limited space in your fridge, use zip-locked bags to marinate. Like the ones I used below.

Bowtie In Mushroom Sauce

2009-08-24T10:10:00.005+08:00

Ini untuk Kakak berbuka puasa. Walaupun terpaksa masak nasi berlauk juga, tetap layan. Buat motivasi berpuasa. Kalau sebelum-sebelum ini saya buat yang berkuah tomato, this time guna mushroom sauce.

Senang bangat sebab guna readymade sauce. For bolognese, I prefer San Remo. Tapi aritu tawaf Jusco takde pulak sos brand San Remo so rembat ajelah apa yang ada. Ambil Dolmio. Mushroom pulak brand Rex. Already sliced. Lagi memudahkan kerja ku he he.

She likes it to bit. Asyiklah memuji. Mana tak kembang maknya..

Bahan-bahan
1. 1 mangkuk kecil bowtie pasta kering - Didihkan air. Masukkan minyak masak dan garam sebaik air mendidih. Masukkan pasta dan rebus selama 12 minit (ikut arahan) tapi tambah 5 minit lagi supaya lebih lembut. Angkat, lalukan di air sejuk dan toskan. Set aside.
2. 1/4 bawang besar - dadu halus
3. 2 bawang putih - hiris nipis
4. 3-4 suduB sos Mushroom & Herb
5. 2-3 suduB sliced mushroom
6. Sedikit daun parsli - saya guna dried parsley flake

Cara-cara
- Panaskan sedikit minyak zaitun dalam kuali.
- Tumis bawang besar dan bawang putih hingga wangi tetapi tidak garing.
- Masukkan sos Mushroom & Herb serta sedikit air. Biarkan mendidih 2-3 minit.
- Masukkan sliced mushroom. Gaulkan dan biarkan kira-kira 1-2 minit lagi.
- Tuangkan sos ke atas pasta tadi.
- Hiaskan dengan daun parsli.
- Ready to serve!

the sauce I used. Dolmio.
sliced mushroom from Rex

Ayam Goreng Pedas

2009-08-22T22:48:00.000+08:00

Bibik ku tak makan ikan. Kurang gemar. Kami pulak suka makan ikan. Kena jugaklah stock-up fridge dengan ayam dan daging. Untuk dia, saya siapkan Ayam Goreng Pedas. Ini pun resepi mudah.

Bahan-bahan
1. 3 keping dada ayam - potong kecil, basuh dah toskan. Perapkan bersama-sama sedikit garam dan kunyit selama 10 minit.
2. 3 suduB bawang kisar

3. 2 suduB cili boh

4. Gula

5. Garam

6. Asam keping

Cara-cara

- Panaskan sedikit minyak dalam kuali.

- Gorengkan ayam di atas api sederhana hingga 1/2 masak.

- Angkat ayam dan ketepikan.

- Kurangkan minyak. Tinggalkan kuantiti yang sesuai untuk menumis.

- Tumis bawang kisar hingga wangi.

- Masukkan pula cili boh. Masukkan sedikit gula. Tumis hingga garing dan pecah minyak.

- Masukkan sedikit air dan garam. Biar mendidih.

- Masukkan ayam dan asam keping. Tutup kuali.

- Didihkan hingga ayam masak dan kuahnya pekat.

- Ready to serve!

Daging Goreng Berkacang

2009-08-22T22:33:00.000+08:00

Easy peasy recipe. Bulan puasa ni saya mahu sederhana saja. Sepertimana juga bulan-bulan bukan puasa. Yang penting, saya mahu meminimakan pembelian makanan dari luar seboleh mungkin.

Bahan-bahan

1. Daging - dihiris nipis, basuh dan toskan airnya

2. Bawang kisar*

3. Cili boh*

4. Garam*

5. Kunyit serbuk*

6. Kacang panjang - dipotong

Cara-cara

1. Daging digaul dan perap dengan bahan bertanda * selama kira-kira 10 minit.

2. Panaskan sedikit minyak dalam kuali.

3. Gorengkan daging yang diperap tadi. Biarkan sehingga airnya keluar dan sedikir tersejat.

4. Tambahkan sedikit air lagi dah biarkan mendidih.

5. Masukkan kacang panjang, gaulkan. Gorengkan 2-3 minit.

6. Tutup api.

7. Ready to serve!

Mee Goreng Hailam

2009-08-20T07:57:00.004+08:00

Semalam saya berpuasa. Tekak terasa tak nak makan nasi untuk berbuka. Fikir punya fikir, teringat ada mi kuning dalam fridge. Cadangnya nak singgah Jusco atau Econsave beli pasta dengan sos. Ini untuk Kakak. Lately ni dia tak nak makan nasi pulak. Tapi saya sampai lewat semalam. Dekat pukul 7.00 mlm baru sampai rumah. Jadinya semua orang terpaksa berpuas hati dengan mi saja.

Waktu lunch semalam sempat saya menelek-nelek web, cari resepi untuk mi. Yang mudah lah. Sudahnya saya berkenan dengan Mee Goreng Hailam. Untuk cuci-cuci mata, bolehlah berkunjung ke trymasak di sini.

Bahan-bahan
1. 1 bungkus mi kuning - cuci dan toskan
2. Sedikit dada ayam - potong dadu
3. Sedikit udang saiz sederhana
4. Sedikit sotong
5. Sawi
6. 1 suduB kicap cair
7. 1 suduB kicap pekat
8. 1 suduB sos tiram
9. 1 suduB stok ayam - semalam saya guna stok ayam maggi aje. stok yang buat sendiri dah habis untuk Wantan Nudle yang saya buat sebelum ni.
10. 3 suduB bawang kisar
11. 1 biji cili besar - hiris (untuk hiasan)

Cara-cara
- Panaskan sedikit minyak dalam kuali. Tumiskan bawang kisar.
- Masukkan ayam, udang dan sotong. Kacau seketika. Masukkan sedikit air dan biarkan mendidih.
- Masukkan pula sos tiram dan sos ayam. Didihkan sehingga ayam, udang dan sotong masak.
- Masukkan mi kuning dan sawi serta kicap cair dan kicap pekat.
- Goreng sehingga masak.
- Ready to serve!

Wantan Nudle

2009-08-18T22:22:00.007+08:00

Walaupun Tebby tak menggemari pasta macam Kakak dan Iman, they have one thing in common. Semua orang suka sup. Abah suka, Ummi suka, Kakak suka, Iman suka, Adam suka. Bibik Ros pun terpaksa suka jua.

Itupun.... kalau buat sup ayam makan sama nasi, Kakak tak berapa suka tapi abahnya suka. Mengadap tu aje pun takpe. Cicah roti putih pun takpe. Tapi, kalau buat mi sup, seme orang suka. Atau wantan mi sup. Seme orang suka. Yang paling suka ialah saya. Sebab? Sebab pertamanya nak buat sup ni senang la amat. Keduanya, pada kebanyakan masa, mesti habis. Ketiganya, sup ni makin banyak kali dipanaskan, rasanya makin sedap.

Macamana kalau tiba-tiba weekdays, tiba di rumah dah jam 8.00 malam, anda belum solat maghrib dan tiba-tiba suami dan anak-anak anda mengundi untuk makan mi sup? To start from scratch memang leceh. Ntah-ntah by the time siap masak, anak-anak dah tarik bantal nak tidur kan. Mana nak buat kuahnya lagi, nak rebus telur lagi, nak siang sayur lagi etc. Saya punya cara senang aje. Prepare the stock beforehand and freeze it. Oh ya, ni sebab nombor empat kenapa saya suka prepare sup. Bila dah ada stok, cepat aje yang lain selesai.

Macam kejap tadi, masuk rumah, jawab soalan anak-anak, dukung Adam kejap,.. then masuk dapur ambik stok ayam beku. Masukkan dalam periuk, buka api kecik, pesan sama Bibik Ros mintak rebuskan telur 3 biji, rebus keras. then zassss pegi mandi dan solat. Siap solat maghrib (kami selalunya makan dinner lepas solat Isya'), saya edjas-edjas rasa sup. Tambah sawi sikit. Lepas tu saya celurkan mi wantan 4 ketul. Mintak Bibik Ros potong cili mata burung barang 4-5 biji. Campur dengan kicap, letak asam limau sikit. Memandangkan anak-anak masih kecik, kalau nak ada unsur-unsur pedas melampau, kenalah buat sambal berasingan.

Kakak suka. Abah makan bertambah. Iman dengan Adam sampaikan berebut mangkuk. Tanya Bibik Ros kamu makan ini Ros? Makannnnnn, jawabnya. Ummi lega dan suka. Itulah nikmat memasak untuk keluarga. It feeds your stomach as well as your feeling.

Resepi? Ni... senang aje...

Bahan-bahan dan cara-cara
Untuk Stok
1. 1 keping dada ayam*
2. 1 labu bawang putih - tak perlu kupas, bersihkan dengan kulit-kulitnya dan biarkan ia dalam bentuk 'se-labu'nya*
3. Beberapa hiris halia*
4. Segenggam sawi
5. Salt and pepper to taste

- Satukan bahan bertanda * dalam periuk. Masukkan air secukupnya untuk stok dan rebus atas api kuat 10-15 minit dan simmer 10-15 minit lagi.
- Tutup api, buang halia dan bawang putih.
- Carik halus dada ayam dan satukan semula dalam stok.
- Satukan carikan dada ayam dengan stok, didihkan atas api kecil.
- Masukkan garam dan pepper. Biarkan rasanya garam 'mesra' dengan stok
- Masukkan sawi dan tutup api bila sawi mula layu

Untuk Mi
1. Sepeket mi wantan - it usually comes in 4 pcs
2. 1 suduB minyak zaitun
3. 1 suduT minyak bijan - optional sebab ada orang tak sukakan baunya

- Celur mi wantan dalam air mendidih hingga lembut. Kira-kira 3-5 minit.
- Tapiskan dalam bakul/bekas berlubang. Lalukan air sejuk sambil 'mengirai' mi agar elok terlerai.
- Gaulkan dengan minyak zaitun dan minyak bijan

Untuk Garnishing
7. 3 biji telur ayam - rebus keras, belah 2 atau 4 ikut suka
2. Bawang goreng - jika suka

Untuk Sambal Kicap
1. 1 suduB kicap pekat manis
2. 1 suduB kicap masin cair
3. 5 biji cili burung - hiris halus
4. Sedikit jus limau nipis
Semua bahan di atas disatukan

Kemudian letakkan mi wantan dalam mangkuk, sendukkan kuah secukup rasa. Letak telur rebus, tabur bawang goreng. Kalau nak kick lagi, tambah sambal kicap.

Nota:
1. Daun bawang dan daun sup juga boleh dibuat garnishing. Kat rumah saya stok dah takde.
2. Mi wantan boleh didapati dalam bentuk 'basah' atau 'kering'. Boleh cari di Tesco, Carrefour atau Jusco. Mungkin tempat lain pun ada tapi selalunya saya beli di 3 tempat ni. Untuk yang kering, selalunya diletakkan bersama-sama mihun, mi telur dan sebagainya.
3. Stok ayam saya buat masa wiken. Saya rebus dan carikkan dada ayam. Seterusnya masukkan dalam bekas bertutup dan bekukan.

mi wantan, sebelum dicelur.
ni gambar lama, back in 2005.

frozen chicken stock melting
ni pun gambar lama
tadi tak ingat nak berposing bagai

antara sampel stock yang saya pernah buat dulu.
yang ni sejarah tahun 2006.
stok ayam.
yang ini saya tambah carrot dan celery

Fishball Soup

2009-08-16T21:52:00.003+08:00

We had this for lunch as one of the lauk-pauk's. It has a looooonnnngggggg history in our household. I had an entry on this on 31st January 2007. So, it has been like more than 2 years already. And yet it never fails to please our tastebud (sebenarnya makcik puji-pujian masakan sendiri ahaks!).

Kalau dalam entry waaaayyyyy back in 2007 tu I used the fish paste bought from Pasar Sungei Besi, this one uses homemade fish paste. Sebenarnya malas nak tunggu pakcik tu mengikis, menumbuk, dan bermacam-macam prosedur lagi. See, the humble fish paste sebenarnya melalui bermacam-macam proses. So, we bought seekor tenggiri papan (yes people...seekor). It cost us RM22.00. Asked the pakcik to separate the sides into 2 fillets and separating the tulang tengah from the meat. I took the bone as well as the kepala. In fact yang kena buang was the taik only lah. So back home I used the not-so-sharp small knife and kikis the isi away from the kulit. Blend it in food mixer with some salt-n-pepper as well as a little corn flour. Sangat sikit okay. Don't over do it, nanti the ball rasa macam getah, keras dan kenyal. Manakala tulang dan kepalanya, rebus dengan bawang putih dan halia secukup rasa. This is for the kuah.

Now, recipe. Easy peasy sangat tau.

Bahan-bahan

1. Fish stock (as I related panjang lebar kat atas nun)

2. Fish balls - use the fish paste as mentioned above, golekkan menjadi bebola kecil

3. Carrot - cut into small wedges

4. Potato - cut into small cubes

5. Ginger - slice thinly

6. Garlic - slice thinly

7. Salt and pepper to taste

Cara-cara

- Heat a small amount of oil in a pot

- Sautee ginger and garlic until fragrant

- Add carrot and potato, fry for a while

- Add fish stock and bring to a boil. Let it boil for 10 minutes.

- Add fish balls, lower down the heat.

- Add salt & pepper to taste. Simmer for another 5-10 minutes

- Ready to serve!

Nota: -

1. Gambar di atas adalah lunch pada hari ini. Yang ini saya tambah suun. Yang ni saya tak campur carrot or potato. Nampak pucat je kan.

2. Gambar di entry 31 January 2007 pulak, dinner pada 31 January. Yang ini pula saya makan dengan mee. Ada carrot dan potato. Berseri sikit rupanya.

Pegaga Shake

2009-08-16T21:44:00.001+08:00

Blend pegaga with cold milk for a refreshing Pegaga Shake.

I had to leave it to room temperature tho.

Ayam Goreng Ala China

2009-08-16T09:08:00.005+08:00

Kalau semalam saya dah cuba Ayam Tumis Asam daripada mukasurat 21 Buku Masakan Wanita Malaysia dan Singapura, hari ni saya buat Ayam Goreng Cara China, daripada mukasurat 54 pula. Ni special request dari En Tebby.

Memang berlainan rasanya daripada yang diperap dengan rempah ready-made McCormick dulu tu. En Tebby prefers this kind. Cuma lebih leceh dari McCormick sebab ada acara hiris menghiris, sukat menyukat dan salut menyalut. Takpe lah kan. As long as our cooking orang suka *jeling orang sebelah*. Plus, this one is waayyyyyy cheaper too. Tak ada ingredients pelik-pelik. Basically semuanya menggunakan bahan-bahan yang commonly memang dah ada di rumah kita. Kicap, garam, gula, antaranya. Proses pemerapan bermula malam semalam lagi. Orang kampung saya kata rasanya akan 'lebih mesera' (lebih mesra) antara perapan dan bahan yang diperap. Pagi ini cuma gorengkan saja.

Saya cuma buat 7 kepak saja. Itu saja kepak yang ada dalam freezer saya. Lagipun sesi mencuba kan. Kang kalau perap banyak-banyak and tak menepati selera, sapa pulak nak makan, kan.

Here goes the recipe. Saya tak ikut resepi asal 100%. Ubahsuai dengan selera orang-orang kat rumah ni.

Bahan-bahan
1. Kepak ayam - 7 keping, dibersihkan dan toskan air
2. Halia - hiris nipis dan halus *A
3. Daun bawang - hiris *A
4. 1 suduB kicap pekat *A
5. I suduB kicap cair - saya guna cap 'popo' *A
6. Gula *A
7. Garam *A
8. Lada Sulah *A
9. 1 kuning telur **B
10. 2 suduB tepung jagung **B

* A - Untuk perapan
**B - Untuk menggoreng

Cara-cara

- Perapkan kepak ayam dengan bahan *A selama sekurang-kurangnya 6 jam. Simpan dalam bekas bertutup dalam peti sejuk.

- Pukul kuning telur dan tambah tepung jagung. Jadikan pes yang pekat.

- Lumurkan kepak ayam yang telah diperap dalam pes tepung jagung+kuning telur.

- Goreng dengan api sederhana kuat. Saya tutup kuali untuk mendapatkan teksture yang lembut dan lembap.

Di bawah ini pula gambar menu sarapan kami pagi ni. Sempoi aje. Mee Goreng (Tebby buat), Kepak Ayam Cara China dan Kepak Ayam McCormick (direct sungguh comparison kan). Airnya pula Teh-O. Untuk Mee Goreng, sedap dijodohkan dengan keropok keping. Semuanya disediakan dengan penuh kasih sayang!

Ayam Tumis Asam

2009-08-15T22:01:00.008+08:00

If Kakak suka pasta, it's just not Tebby's cuppa. Nak makan sikit-sikit, rasa-rasa gitu-gitu je boleh lah. Before preparing spaghetti for Kakak, I did Ayam Tumis Asam. I think it's actually asam pedas. But since the original recipe says so, Ayam Tumis Asam then.

This recipe is actually taken from my mom's book, which I took from her, which she bought sometime in the 70's. My father was furthering his study then in USM. The book was bought in USM's bookshop. There's 2 actually. This one is more on lauk pauk whereas the other on kuih-muih. So, nengok ajelah rupanya buku zaman dolu-dolu.

It turned out okay. Just that Tebby did not like its thick gravy. The rest was okay. So, here goes the recipe..

Bahan-bahan

1. 1/2 ekor ayam - sesuai lah dengan isirumah kami yang tak seberapa ni kan. potong kecil dan bersihkan.

2. 1 kuntum bunga kantan - hiris halus

3. 1 batang serai - titik

4. 6 biji bawang merah*

5. 4 biji bawang putih*

6. Kunyit*

7. Lengkuas*

9. 2 suduB cili boh

10. Sedikit belacan*

11. 2 batang serai*

12. Daun kesom

13. Garam

14. Gula

15. Asam jawa

Cara-cara

- Panaskan sedikit minyak

- Campurkan bahan kisar dengan cili boh - bahan tumis

- Tumiskan bahan tumis bersama-sama bunga kantan dan serai yang dititik hingga naik bau dan pecah minyak. Jika terlalu pedas, boleh tambahkan sedikit gula.

- Masukkan ayam. Masak seketika, anggaran 5 minit hingga air keluar dan ayam sedikit masak

- Ramas asam jawa dengan sedikit air. Ambil airnya sahaja.

- Masukkan air asam jawa. Kacau rata.

- Masukkan 1/2 dari daun kesom.

- Perasakan dengan garam dan gula.

- Didihkan atas api perlahan hingga masak. Saya didihkan anggaran 20-20 minit.

- Tutup api dan masukkan lebihan daun kesom. Tutup periuk/kuali sebentar.

- Ready to serve!

Spaghetti Bolognese

2009-08-15T20:29:00.009+08:00

Kakak, she loves spaghetti. So far dia cuma makan yang bersos tomato sama minced-beef sahaja. I haven't tried yang guna cream tu.

Today dia tak nak makan nasi for lunch. Well, actually she had rice for breakfast already. So spaghetti then.

Bahan-bahan

1. 1/2 packet spaghetti - I used vermicelli type. Brand San Remo. Celur dalam air mendidih (dicampur dengan sedikit minyak masak) sampai lembut.

2. 1/2 packet minced beef - I used Ramly's.
3. 1/2 bottle pasta sauce - I used San Remo's as well.
4. 1/2 can mushroom
5. 3 garlic - slice thinly
6. Salt & sugar to taste

Cara-cara
- Panaskan sedikit minyak zaitun.
- Tumis bawang putih hingga naik baunya.
- Masukkan minced beef. Biarkan airnya keluar, didihkan sebentar.
- Masukkan pasta sauce. Didihkan sebentar.
- Masukkan pula mushroom, kacau rata.
- Perasakan dengan garam dan gula.
- Didihkan sedikit lagi.
- Ready to serve!

Nota: -

1. I personally prefer vermicelli type than the usual spaghetti. Lebih halus, lebih cepat dimasak.
2. I also personally prefer San Remo's pasta sauce than Prego. Prego is too masam to my liking. Jenuh nak adjust rasanya.

3. For other San Remo's products, refer here. Banyak betul jenis pasta. Certain types sesuai utk certain kind of cooking.

Carrot Susu+Tomato

2009-08-15T20:22:00.003+08:00

Sebatang carrot diblend dengan segelas susu.

Dicampur sebiji tomato dan sesudu gula.

Too bad I still can't take ice.

Oren+Carrot=?

2009-08-14T12:32:00.000+08:00

oren + karrot

okar?

orrot?

renkar?

renrot?

karo?

karen?

roto?

roren?

Apa pun, I made this pagi tadi. Blend sebiji oren sama sebatang carrot. Campur sesudu gula. Dan air masak.

Bihun Goreng

2009-08-14T12:23:00.000+08:00

Kakak kata dah boring makan nasi. Bukan boring makan ye.. boring makan nasi. Meaning, nak makan benda lain pulak. Since today, saya arahkah dia memonteng sekolah (H1N1 wooo), maknanya dia akan berada di rumah sepanjang hari. Jadi saya pun masaklah Bihun Goreng, instead of the usual lauk. Esok dia dah request masak spaghetti pulak. Layannn..

Easy peasy je kan. Tak perlulah resepinya. Takde rahsia2 pun.. Saya goreng satu bungkus besar. rencahnya udang dengan ayam. Campur sawi sikit. En Tebby komplen takde keropok. Kalau En Iman tu, keropoknya dibuat sudu. Abahnya le yang ngajor.

Untuk memudahkan kerja dipagi Jumaat nan hening (macam le pagi lain tak hening kan), rencahnya (in this case udang dan ayam), saya dah pack kan siap-siap dalam small containers. Satu container just enough utk sekali masak. Maknanya saya letakkan beberapa ekor udang yang dah siap siang dan jugak ayam yang telah dipotong dadu kecik-kecik dalam satu bekas. Masuk freezer. Malam tadi saya turunkan belah bawah fridge. Pagi ni dah sedia utk digoreng. Bilas dulu ye puan-puan.

Kepak Ayam McCormick

2009-08-13T22:04:00.003+08:00

Nak makan chicken wings yang sedap dan senang dibuat? Do it like me, Mc Cormick style. Apa tak senangnya, marinate aje, then goreng :P

For that packet (kecik aje packetnya), I marinated 14 wings. Since I did the marinating on Sunday and was not sure when I can goreng it during weekdays, and since I don't need 14 wings at one go here's what I did: -

1. Keep them in covered container. In each container, I put 7 wings, just enough as accompaniment with Nasi Goreng or Bihun Goreng.

2. Keep them in freezer.

3. Kalau agak-agak nak makan the next day, turunkan masuk fridge belah bawah. By the time balik kerja, already thaw and ready for frying.

Btw, it also comes in original (the one shown here is 'garlic & herbs' version). We have tried both and both sedap. To our tekak lah.

It says (at the back of packet), to roast/bake/grill the wings but since I do not have the oven to roast or bake and neither do I want to berasap-asap grilling on stove-top, just goreng then. Api kecil je ye puan-puan. Sila tutup kuali agar lebih sedap dan ayam tak kering.

Nota: -
For other McCormick spice, seasonings and recipe, refer here.

Ikan Merah Masak Lemak Pedas-Pedas Manja

2009-08-13T08:12:00.002+08:00

Pagi semalam tak sempat masak. Terbangun lewat. Pesan sama Bibik Ros tolong buatkan sup tauhu jepun. Campurkan kentang 4 biji. Adam suka makan nasi dengan kentang. Kakak pun sama. Si Kakak, makin menembun, makan pulak karbo banyak. Dulu hobinya makan telur. Telur pagi, telur siang, telur malam... telurrrrrr ajelah. Tak mainlah beli pack kecik-kecik tu.. beli satu tepek yang 30 biji terus. Tu pun saya sorokkan sikit kat dalam stor.

Pagi tadi pun bangun agak lewat. Kes tukar henfon, salah setkan jam. Rupanya terlewat 10 minit dari waktu sebenar! Itu alasan saja sebenarnya. Saya dah terjaga jam 5.00 pagi tapi lelap semula. Tapi sempat jugaklah masak Ikan Merah Masak Lemak. Ni untuk Adam. Kakak lagi suka ikan goreng daripada ikan yang digulai-gulaikan. Iman suka telur goreng, still. Bibik Ros saya tu tak makan ikan taw. Ikan laut lah. Nasi pulak ada lebihan malam semalam, panaskan aje.

Nama resepi ni saya letakkan Pedas-Pedas Manja kat belakangnya sebab kuantiti cilinya amat minima. Adam suka makan nasi berkuah. This is is done with him in mind. Kalo letak cilinya ikut tekak orang dewasa, haruslah Adam cirit barang sehari dua nanti.

Here goes another resepi sempoi..

Bahan-bahan
1. Ikan merah - 2 keping saiz sederhana
2. Bawang putih - 3 biji *
3. Bawang merah - 2 biji *
4. Cili - 1 biji * (very mild... so Adam buleh makan jugak nanti)
5. Kunyit hidup *
6. Santan
7. Asam keping
8. Garam
9. Serai - titik

Cara-cara
- Kisar bahan bertanda * bersama sedikit air
- Masukkan bahan kisar dalam periuk, tambah serai dan didihkan
- Masukkan ikan merah dan biarkan sebentar
- Masukkan santan dan didihkan di atas api sederhana. Sentiasa kacau-kacau kan supaya tidak bergentel. Masukkan asam keping.
- Masukkan garam. Saya prefer garam kasar.
- Didihkan sehingga santan dan ikan cukup masak.
- Ready to serve

Nota :-
Jika suka, boleh tambahkan tomato segar sebagai pengganti asam keping.
Garam kasar, saya blendkan bersekali bahan bertanda *

Nota tambahan :-
Gambarnya comot bukan main. Main snap hak dalam periuk je u olsss... takde masa nak berhias dalam mangkuk bagai he he

Yang ni pulak.. promosi tak berbayar. Jagalah kesihatan dan diri anda. Sebiji fragrant pear yang manis dan harum. Sebekas besar jus pegaga+carrot. Kalau balik awal hari ni, makcik nak melulur badan. Hampas pegaga dan simpan elok-elok dalam fridge.

Jus Pegaga

2009-08-12T16:52:00.003+08:00

Masa berpantang bersalinkan anak no 1 dan 2, towards the end of confinement tu, ada sorang nenek kat kampung tu suruh minum air pegaga. Campur dengan garam jantan katanya. Nak minum tu kena berdiri. Tekan ibujari kaki kanan atas ibujari kaki kiri (ke terbalik? tak ingat). Berpantang anak ke 3 kat KL. Sendiri-sendirilah pandai-pandai jaga diri. Pegaga buat ulam je. Takde jus-jus ni.

Baru-baru ni ada member ofis kempenkan minum jus pegaga. Bukan, dia bukan dealer apa-apa kordial atau jus pegaga. Cuma memanjangkan tips. Katanya ada sorang kakak yang she deals with ni, umurnya dah 40-an, anaknya 5. Badannya? Mantapp!! Antara yang diamalkan ialah jus pegaga.

Ha... apa lagi. Lately ni pulak saya rasa huduh. Betul,.. tak tipu. Sebelum ni pun mungkin saya dah huduh tapi takde masa nak belek diri jadi tak perasan kehuduhan itu. Jadinya, pantang pi kedai runcit ke, jusco ke, econsave ke, tesco ke... haruslah ku sambar pegaga barang secekak dua. Setakat ni takde lagilah kejadian pegaga jadi jus dalam fridge (sbb simpan lama). Semua sempat diblend jadi jus pegaga segar.

Yang kali ini, saya campurkan carrot dan sedikit madu. Sebenarnya, even pegaga on its own not too bad lah rasanya. Takdelah kelat2 sangat atau pahit2 sangat (mungkin sebab saya biasa makan ulam). Saya pernah buat jus pegaga+garam, pegaga+susu, pegaga+gula. Semua saya on je.

Nak membuatnya senang ya amat (buleh le cakap senang sebab dah ada orang tolong basuhkan blender). Basuh pegaga bersih-bersih. Akarnya jangan buang. Blend sampai hancur. Ikut suka lah nak tambah apa. Carrot ke, timun ke, lemon ke. Pastu minum lah. Rasa segar badan tau. Hampasnya jangan buang. Buleh buat scrub badan atau muka. Saya tempel atas muka, hilang blackhead atas hidung saya yang sekian lama dok menenggek kat situ. Yang degil-degil tu kena picit sikitlah,.. tapi senang je. Atau campurkan dengan apa-apa lulur (saya guna bedak Bunga Tanjung), pastu lulurlah badan.

Selamat mencuba!

Udang Sweet Sour

2009-08-11T08:19:00.002+08:00

Menu hari ni untuk lunch ialah Udang Sweet Sour dan Ayam Goreng. Untuk dinner (dan saya berbuka puasa nanti), saya plan nak buat Mee Wantan.

Seperti semalam, jam 5.15pagi saya dah menyanggul rambut untuk memasak di dapur. Bibik Ros pulak sibuk menyapu dan mengemop lantai. Dek sebab saya dah ada menu, maka senang kerja saya. Malam tadi sebelum tidur saya dah keluarkan ayam dengan udang dari freezer untuk di-thaw-kan. Ayam dengan udang (dan bahan-bahan lain), saya dah letakkan dalam bekas-bekas dengan anggaran 'sekali masak' setiap satu. Maka tak perlukan thawkan 1kg udang sedangkan nak pakai cuma 3-4 ekor sebagai rencah kan?

Jam 5.45 pagi saya dah siapkan Udang Sweet Sour dan sudah garam-kunyit-kan ayam untuk Bibik Ros goreng kemudian.

Oh ya, saya bersahur ala kadar dengan sandwich telur sama segelas susu dan air masak. Juga segolek jamu.

Resepi? Senang sangat, segan nak share. Tapi bubuh aje lah kan..

Bahan-bahan

1. Udang

2. Bawang putih - hiris nipis

3. Halia - hiris nipis

4. Tomat0 - potong into 8 wedges, bergantung kepada saiz tomato

5. Sos tomato

6. Sos cili

7. Sos tiram

8. Garam & gula

Cara-cara

- Lumurkan udang dengan sedikit garam.

- Panaskan sedikit minyak dalam kuali. Goreng udang hingga separuh masak. Angkat.

- Panaskan kuali. Tumiskan bawang putih dan halia hingga wangi.

- Masukkan sos cili, sos tomato dan sos tiram. Sos tomato sedikit saja sebab nanti nak masukkan tomato fresh. Tambahkan sedikit air dan kacau hingga mendidih. Kalau nak kuah banyak, masukkan lebih air.

- Masukkan semula udang tadi bersama-sama dengan tomato. Kacau hingga udang masak.

- Ready to serve!

Kerutup Telur & Kentang

2009-08-10T20:10:00.001+08:00

ya ampunnnn... comot amat.
ambik gambo direct dalam periuk.

Betul, saya sudah ada Bibik Ros, pembantu rumah yang mula bekerja dengan kami sejak 18 Julai 2009 yang lepas. Masak-memasak masih tugasan saya dan suami. Tidaklah 100%. Kadang-kadang anak-anak nakkan telur goreng waktu saya tengah melulur badan di bilik air, Bibik Ros saja yang gorengkan sementara saya gigih menyental apa yang patut.

Setelah MC saya habis (dan disambung cuti 2 hari), makanya hari ini, 10 Ogos 2009, saya mulakan semula kerja-kerja di ofis. Seronok sebenarnya duduk di rumah aje (ye lah.. Bibik dah ada, gaji pun on, sapa tak sedap kan?). Sebagai persediaan, saya dah siapkan menu untuk 5 hari. I am a simple person, makanya menunya pun ringkas aje.

Contohnya hari ini, sepatutnya breakfast Nasi Goreng Daging (lebihan dinner yang Tebby masak semalam) tapi saya dah makan licin semua waktu sahur tadi hu hu. Maka Iman, Adam dan Bibik Ros kenalah makan roti sama sosej. Trick saya itulah, untuk dinner saya masak banyak supaya ada lebih. Bolehlah buat breakfast. Dinner kami kebiasaannya bukanlah nasi berlauk lengkap tapi lebih kepada one-meal, contohnya Mee Goreng, Mee Wantan atau Nasi Goreng. Kiranya bersesuaian sebagai sarapan jugaklah.

Sebagai ibu bekerja, amatlah tak logik untuk saya balik dan masak untuk lunch anak-anak kan. Pagi tadi saya buat Kerutup Telur. Campur 3 biji kentang. Gatai nak buat padahalkan tak pernah sepanjang hayat setakat ni buat kerutup (tambah gatai bila tengok botol rempah dalam fridge masih tak usik-usik lagi isinya), dalam sejuk hening pagi tadi, kira-kira jam 5.15, saya membelek buku resepi. Jam 5.50 pagi, Kerutup Telur pun siap. Memandangkan En Tebby tengah occupy bilik air, saya masak nasi dulu. Eh, tak boleh, saya puasa, mana boleh mandi sama-sama suami lepas azan Subuh berkumandang *kenyit mata*. Saya pesan sama Bibik Ros, tengahari nanti, gorengkan ikan selar (yang saya sangkakan ikan kembung :P) yang saya dah garamkan siap-siap semalam.

I sound like a desperate mom, huh? I, for one thing, sangat percaya kisah-kisah disebalik air tangan ibu ni. So, expect more desperate entries from this one desperate mom okay.

Okay... okay. Banyak dah membebel. Resepi pulak.

Bahan-bahan
1. 4 telur ayam - rebus keras, kupaskan kulit.
2. 2-3 kentang - kupas dan potong dadu besar.
3. 2-3 suduB rempah kerutup - tambah sedikit air, jadikan pes pekat.
4. Sepeket santan (ampun tak tau berapa biji sebab beli dah peket)
5. Rempah 4-sekawan (bunga lawang, kulit kayu manis, buah pelaga dan bunga cengkih)
6. 2 bawang merah, 3 bawang putih dan sedikit halia - hiris nipis
7. Garam & gula
8. Asam keping

Cara-cara
- Panaskan minyak, tumis rempah 4-sekawan hingga naik bau.
- Masukkan bahan yang dihiris (no 6), tumis hingga wangi.
- Masukkan pes rempah kerutup, gaulkan sebati. Pastikan jangan sampai hangit. Tambah sedikit air.
- Masukkan kentang dan tutup periuk.
- Bila kentang separa empuk, masukkan santan dan telur.
- Masukkan garam dan gula.
- Didihkan dan kacau supaya tidak bergentel.
- Masukkan asam keping.
- Didihkan sehingga kentang empuk.
- Ready to serve!

Lunch Hari Ini - Pucuk Kacang Stir Fry

2009-08-07T16:38:00.002+08:00

First time masak ni. I bought just a bit of it knowing that orang lain tak makan sayur sangat. It is sold for RM6.00++ for a kg. Adik beradik taugeh and from the label, I got to know this is pucuk kacang. Kacang apa, I don't know lah.

Bahan-bahan

1. Pucuk kacang - basuh dan toskan

2. Cendawan enoki (saja suka-suka tambah) - lerai-leraikan, basuh dan toskan

3. Tauhu soya - hiris nipis atau dadukan. Saya hiriskan

4. Sos tiram

5. Bawang putih - lenyekkan

Cara-cara

- Panaskan sedikit minyak

- Tumis bawang putih hingga wangi

- Masukkan tauhu. Goreng sebentar.

- Masukkan pucuk kacang dan cendawan enoki.

- Goreng dengan api kuat sambil sentiasa mengacau.

- Masukkan sedikit sos tiram. Tambah sedikit air jika perlu.

- Angkat dan hidangkan panas-panas.

Lunch Hari Ini - Udang Telur Masin

2009-08-07T16:25:00.001+08:00

Udang Telur Masin. Recipe refer here.

I'm Still Here!

2009-03-10T17:42:00.000+08:00

InsyaAllah saya akan mula mengemaskinikan semula blog ini dalam masa terdekat..

Nasi Kurma

2008-11-08T19:19:00.000+08:00

dates boiling. do not over-cook. they cook easily.

combination of dates + rice puree

puree yang dimasak dengan penuh kasih sayang..

We can never doubt the nutritions and benefits of dates. Why not extend it to our babies? Too lazy this time, I simply combined dates puree with rice puree right away and store.

gendang gendut tali kecapi
kenyang perut, tido camgitu sekali!

Apple Puree

2008-11-03T18:54:00.002+08:00

apples.. apples.. and more apples

lovely, eh?

**Photos above - credit to Wikipaedia. The flowers are actually apple blossoms.

Info below is taken from University of Illinois Entension in Urban Illinois webbie.

You've heard, "an apple a day will keep the doctor away." While it will certainly take more than a daily apple to keep you healthy, it is a step in the right direction. Apples are delicious, easy to carry for snacking, low in calories, a natural mouth freshener, and they are still very inexpensive.

Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.

It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple's fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor.

There are hundreds of varieties of apples on the market today, although most people have only tasted one or two of the most popular such as Red Delicious or Granny Smith. Apples can be sweet, tart, soft and smooth or crisp and crunchy, depending on the one you choose. There is an apple to suit almost everyone's taste, so why not choose one. Have an apple today!

Apple Nutrition Facts
(*One medium 2-1/2 inch apple, fresh, raw, with skin)

Calories 81
Carbohydrate 21 grams
Dietary Fiber 4 grams
Soluble Fiber
Insoluble fiber
Calcium 10 mg
Phosphorus 10 mg Iron .25 mg
Sodium 0.00 mg
Potassium 159 mg
Vitamin C 8 mg
Vitamin A 73 IU
Folate 4 mcg

*The nutritional value of apples will vary slightly depending on the variety and size.

Source: USDA Nutrient Data Laboratory -- Apple

i use granny smith green apple. good combination of sweet and sour.

combination of rice puree and apple puree

keep the puree in lidded-ice cube-tray. bought these from Parkson, Alamanda

Carrot Puree

2008-11-02T18:30:00.001+08:00

Yes. The photo (taken from Wiki) above has connection with Carrot Puree. Those are carrots flowers. Lovely, aren't them?

Anyway, here's some info I got from Wiki..
The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines.[3] Massive overconsumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although hypercarotenemia is not itself dangerous unlike overdose of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes.[4][5] It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

Another lovely photo from Wiki

Anyway. Where was I? Oh... carrot puree. Carrot has its own natural sweetness that appeals to baby tastebud. At least my baby. Making puree is actually a breeze. I scrape off the outer layer of skin, cut into small pieces. Simply boil over high heat until it boils then lower down the flame. Give these guys another 10-15 minutes or until soften. Leave to cool then blend. The stock can be used for cooking rice for puree.

carrot puree. seen in ice-cube tray. i term this as 'sayur'. why? look below..

carrot puree+rice puree.
note of caution - please feed your baby carrot puree first for 3 days before attempting any combination. If he/she is okay, then you can introduce new puree/new combination.

Batch Cooking Baby Food

2008-10-22T18:01:00.003+08:00

one happy baby, isn't he?

(Adam at 5 months)

As I said in my last entry, I batch-cook. I use this method since 2005 when my 2nd child, Iman was small. I don't have the luxury of time to spend everyday cooking babyfood. Instead, I spend say, 1/2 a day cooking in large quantity. After blending them up (at this point, still finely blended to suit Adam's age), I freeze them. Later on, I just take out a small quantity as per Adam's need and reheat. Yes,.. reheat and feed.

You can check Ms Annabel Karmel's website for more information on batch-cooking. She offers great ideas and recipes too.

This is from her site as well...

As a baby only eats tiny amounts especially in the early stages of weaning it saves time to make up larger quantities of puree and freeze extra portions in ice-cube trays or small plastic freezer pots for future meals. Thus in a couple of hours you can prepare enough food for your baby for a month using the weekly menu planners.
• Once food has cooled down, freeze as soon as possible.
• Freeze baby food in a flexible ice-cube tray with a lid, which you should label clearly with the contents and expiry date.
• Thaw foods by either taking them out of the freezer several hours before a meal, heating gently in a saucepan or defrosting in a microwave. Always reheat foods thoroughly, allow cooling and testing the temperature of the food before giving it to your baby. If reheating in a microwave, make sure that you stir the food to get rid of any hot spots.

-> Never refreeze meals that have already been frozen. The exception to this is that raw frozen food can be returned to the freezer once it is cooked. For example cooked frozen peas can be re-frozen.
-> Do not reheat foods more than once.
-> The temperature of your freezer should be 0F (-18C) or below.
-> Baby purees will keep for 8 weeks.

As seen in photos below, I use Avent's Via Cups for storing. These cups can easily be bought in deparmental stores. Check out onlines stores as well as sometimes they offer much cheaper price. These are 5oz cups but I fill in just 3oz. Adam doesn't eat that much (yet) I guess!

Always, always label the content and date for easy tracking. Frozen baby food keeps for 8 weeks but I don't keep that much stock in my freezer. I need to reserve some space for adults' food as well. Usually the stock lasts for 1 week. The most pun 2 weeks only.

6 hari punya stock. He eats twice a day.

cups tak cukup, botol pun jadi...

Adam's First Solid

2008-10-19T17:14:00.000+08:00

Before I start ranting about babyfood, let me introduce you to this little guy, Adam. He was born on 11th May 2009 (on Mother's Day that is), at 3.20am. The fairest and heaviest among his siblings. He was 3.74kg at birth. Previous gynea has warned me about having baby with estimated birth-weight of more that 3.5kg but Allah has other plan for me. Despite his size, this is the shortest and easier labour among the three.

Adam, seconds after birth

To cut the story short, came October, Adam is 5-months old. He was interested seeing others eating long ago, he turned and toss in bed despite nursing every hour. I was excited to feed him solid (excitement that came along with the expectation to buy eating bowl, cute fork and spoon, the bibs and whatnots) But based on my readings and recommendation, I postponed solid until he is 5-months old.

His first solid is Plain Rice Puree
See, I got them lined up real nice for the photo-shoot.

In pom-pom mode somemore (staking on one another)

To ease things up, it is recommended to soak the rice overnight. It will take shorter time to cook. Once cool, blend into fine consistency.

Then try feeding your baby. If he/she rejects, then wait for another 2-3 days. Then introduce back. From what I read, if he/she thrusts his/her tongue out, he/she is simply not ready for solid so.. please keep your excitement at bay (but you can always shop for the cute feeding bowl, fork and spoon, bips and whatnots despite that).

Another thing is that, I always batch-cook. This is something I will blog later. I am a working mom and at the same time a traditional-and-conventional one. I am a strong believer of 'khasiat air tangan'. Especially we mothers'. To strike a balance, I batch cook. It may not appeal to some (I am not saying this is the best method as well, ain't I?) but this is how I do best in feeding my Adam with homemade food.

By the way, I don't have a maid.

As if that matters eh?

*eyes roll*

Puding Roti

2008-02-15T23:19:00.004+08:00

Uihh... lamanya saya tak update blog yang ini. Bukan tak masak.. tapi kurang mencuba resepi baru. Minggu lepas, sedara dari Tgg datang ke rumah saya. Bimbang laparr, saya beli roti bantal Gardenia. Beberapa hari lepas tu, saya terbeli lagi sebantal. Sudahnya ada 2 bantal yang sekeping pun tak berusik. Sayang nak buang. Nak makan sampai 2 bantal tak lalu rasanya. Jadinya saya buat Puding Roti. Memandangkan hajat saya nak beli oven belum kesampaian, saya buat versi kukus.

At first, saya bercadang nak guna nnisang kerek as pemanis tapi malaslah pulak nak parut atau cairkan. Saya guna gula perang saja. Tebby kata, kalau guna brown sugar, layaklah namanya Puding Roti.. ala-ala mat salleh gitu. Kalau guna nnisang kerek, alamatnya eloklah dinamakan Koleh Roti Bata (bata = bantal in Terengganuspeak)

So here goes...

Roti putih - 6-8 keping. Buang kulit tepi.
Mentega
Susu segar - 3-4 cawan
Gula perang - 1-2 cawan
Telur - 2 biji
Epal hijau - 1 biji. Kupas, buang biji dan dadu kecil
Kismis - secukup rasa (saya guna sunmaid hitam)
Esen vanila - 1 sdt

Sediakan kukusan dengan api sederhana.
Campurkan susu segar, gula, perang , esen vanilla dan telur dalam mangkuk. Pukul sedikit hingga sebati.
Sapukan mentega pada roti putih. Sapukan nipis sahaja. Potong-potong roti menjadi cebisan kecil.
Rendamkan roti dalam bancuhan susu dan biar lembut.
Masukkan kismis dan epal ke dalam bancuhan.
Masukkan dalam bekas yang sesuai untuk mengukus. Lengserkan sedikit mentega supaya kuih tidak melekat.
Kukus 20-45 minit, bergantung kepada saiz loyang.
Setelah masak, sejukkan dan kemudian pindahkan ke dalam peti sejuk.

Anak suka.. Ibu setuju. Abah pun kata sedap. Abahnya is not a dessert guy. Kalau dia puji sedap tu, maknanya sedap betullah tu. Acecewahhh... apa kata orang ni.. masuk bakul angkat sendiri!

Prawn Toast

2007-12-26T00:02:00.000+08:00

This one was for breakfast. We had some slices of breads at the verge of expiry. So, not to waste anything, I did this. They may look like 'roti telur' but I added prawns for flavour. Kakak loves this one very much.

Bahan-bahan

1. Roti - 6 keping

2. Telur - 2 biji

3. Udang - 10-12 ekor (saiz sedang), buang kulit, basuh dan toskan

4. Garam - secukup rasa

5. Lada sulah - secukup rasa

Cara-cara

- Masukkan semua bahan kecuali roti ke dalam blender dan blend sehingga konsistensinya menjadi seperti 'kaya'. Ia akan lebih mudah disapu pada roti.

- Panaskan skillet dan lenserkan sedikit minyak masak.

- Sapukan pada roti, on one side. Letakkan di atas skillet panas, bahagian bersapu ke bawah.

- Sementara bahagian bawahnya masak, sapukan pula bahagian atas.

- Setelah bahagian bawah masak, pusingkan roti untuk memasak satu bahagian lagi.

- Hidangkan panas-panas.

Lempeng Makaroni & Udang

2007-12-26T00:01:00.000+08:00

Having small kids at home means to constantly have food on the table. When hunger strike, they barely know how to be patience (at least my kids lahh..)

Prepared this for tea yesterday.

Bahan-bahan

1. Makaroni - 3 cawan, rebus dan toskan

2. Udang - 1 1/2 cawan, basuh, tos dan potong dadu

3. Bawang besar - 1/2 labu, potong dadu

4. Cili besar - 1 biji, buang biji, potong kecil

5. Daun bawang - 1-2 batang, potong kecil

6. Kiub ikan bilis - 1

7. Telur - 2 biji

8. Tepung gandum - 2 sudu besar

9. Sedikit air

10. Garam - jika perlu, secukup rasa

Cara-cara

- Campurkan semua bahan dan gaul rata. Tambah garam jika tidak cukup masin.

- Panaskan kuali dengan sedikit minyak.

- Gorengkan kedua-dua belah hingga kekuningan.

I did 2 versions. For the kids, I omitted cili and scallion.

Sambal Ikan Bilis

2007-12-25T00:01:00.000+08:00

Semalam buat Nasi Lemak for lunch. To accompany the rice, saya buat Sambal Ikan Bilis. Kalau balik Losong (satu kawasan di Kuala Terengganu yang famous dengan keropok), mak mertua saya akan buat sambal yang agak berkuah, siap dengan telur rebus keras, ikan bilis dan juga ikan aye (tongkol) singgang. Boleh berulang-ulang makan. Memang sedap. Di KL susah nak cari ikan tongkol hitam (which my MIL uses). Yang ada pun ikan tongkol 'kurik'.

Bahan-bahan

1. Bawang kisar (bawang merah, bawang putih + bawang besar -> I always keep a tub in my fridge)

2. Halia - hiris

3. Bawang besar - hiris melintang

4. Cili boh

5. Asam keping

6. Gula

7. Garam - Saya suka guna garam kasar. Rasa masakan lagi umphh.

8. Telur rebus keras - buang kulit

9. Ikan bilis - basuh dan toskan

10. Minyak untuk menumis

Cara-cara

- Panaskan minyak.

- Tumis bawang kisar dan halia hingga naik bau.

- Masukkan cili boh dan tumis lagi.

- Masukkan gula dan garam kasar, tumis lagi hingga agak garing

- Masukkan sedikit air dan biarkan mendidih sekejap.

- Masukkan bawang besar, didihkan sehingga agak layu.

- Masukkan ikan bilis dan telur rebus. Didihkan sekejap.

- Masukkan asam keping.

- Masak sehingga agak kering.

Nasi Minyak Tokmi & Gulai Nasi Minyak

2007-12-24T12:06:00.001+08:00

These, were what we had for Eidul Adha.. Although we did not get to go balik either my or Tebby's kampung, this Nasi Minyak & its accompanying gulai, surely brought us back.. tho not physically. And I know I accomplish something when Tebby commented 'just like Mi does it'.

I've shared the recipe of Nasi Minyak TokMi here. Last time I did it with Gulai Ala Akhni. This time I made the real Gulai Nasi Minyak. However, as I learned this from my MIL, there's no specific measurement. She simply 'main campak-campak and agak-agak only'. So your judgement is important. But I try to share for about a kg of beef. Here goes the recipe..

Ingredients

1. Meat (I used beef) - Cut into medium sized chunks. Wash and drain.

2. Fried shallot (bawang goreng) - You need quite a lot, for a of beef, you're gonna need about 6-8 tbsp of this. If you're too lazy to do this yourself (like me, but let's call it convenience), you can use the ready-made fried shallot. So far, the best I found is 'Maju Limbat'. Bought it in Pasar Sungei Besi.

3. Rempah Gulai Nasi Minyak - 6-8 tbsp. This, was given by my inlaws. Cap Dayang Suri. I don't know where to get it here. I always got my supply back from Terengganu.

4. Susu pekat manis - 1/2 of small can

5. Susu cair - 1/2 - 3/4 of small can

6. Bawang besar - blend

7. Bawang merah - blend

6 & 7 should come to about 6-8 tbsp

8. Sos tomato - 6-8 tbsp

9. Cili boh - 4-6 tbsp

10. Bawang putih - 2 ulas, hiris

11. Bawang meah - 2 biji, hiris

12. Daun pandan - 2 helai

13. Minyak sapi - 2-3 tbsp MIL advises us to always use BBQ brand

14. Kulit kayu manis, bunga lawang, bunga cengkih, pelaga

Cara-cara

- Mix item 1-9 and leave to marinate for 1-2 hours.

- Panaskan minyak sapi.

- Tumis item item 14 hingga naik bau diikuti dengan item 10 - 12.

- Masukkan bahan yang telah diperap.

- Biarkan hingga menggelegak sedikit dan air agak kering.

- Tambah air dan garam dan biarkan mendidih hingga masak. (anggaran masa 45-1.5 jam, baru elok empuk)

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!

Udang Ala Mamak

2007-12-24T10:48:00.000+08:00

This, was done by Tebby. Haven't got the chance to ask him what the ingredients are. Obviously he used lemongrass.

Tebby's Nasi Ayam

2007-12-23T13:45:00.000+08:00

Tebby is d*** good at making Nasi Ayam. It sent me eating lunch way before lunch time!

Agar-agar Telur 'Nnisang Kerek'

2007-12-22T13:21:00.000+08:00

Agar-agar Ikan, the kids called it. Much to their delight.

The Kelantanese call these 'Nise' as opposed to orang Terengganu - 'Nnisang'

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.

Bahan-bahan

1. Dried agar-agar strips - soak 1/2 hour and clean

2. Daun pandan

3. Nnisang kerek

4. Gula pasir

5. Air

6. Telur - beat till stiff

Cara-cara

- Cook nnisang kerek in a bit of water until fully dissolve.

- Add water to agar-agar strip and boil till dissolve.

- Add dissolved nnisang kerek (strain through sieve as you do this). Add a bit more of gula pasir if needed. Let to boil a while.

- Add beaten egg and stir until well mixed.

- Strain into mould and leave to cool. Better still, put into fridge.

Ayam Sos Tiram

2007-11-11T17:37:00.000+08:00

weekend lepas kononnya nak memasak. buka-buka freezer, alamak.. ada udang dengan chicken breast aje. nak pegi membeli, malas lah pulak. sudahnya masak ajelah apa yang ada. udang saya masak seperti entry sebelum ni. ayam pulak saya buat AYAM SOS TIRAM.

Bahan-bahan:

1. 1 1/2 Dada ayam - potong serong setebal kira-kira 1/2cm, basuh, tos dan dengan menggunakan tuala dapur, keringkan sedikit air daripada potongan ayam

2. 1 biji telur

3. 4-5 titik sos Worchestershire

5. Tepung jagung

6. 5 ulas bawang putih - hiris nipis

7. Halia - hiris nipis

8. 1/2 biji bawang besar - hiris melintang

9. 2 sudu besar sos tiram - dibancuh dengan 1/2 cawan air

10. 1/2 kiub ikan bilis

11. Garam - jika perlu

Cara-cara

Penyediaan ayam

- Pecahkan telur dalam mangkuk, kacau perlahan.

- Masukkan sos Wochestershire, kacau sebati

- Masukkan potongan ayam dalam bancuhan telur tadi dan gaulkan.

- Angkat ayam dan gaulkan dengan tepung jagung (tak perlu bancuh dengan air) sehingga 'well coated'.

- Goreng hingga kekuningan. Goreng sedikit demi sedikit bagi mengelakkan ayam menjadi 'soggy'.

- Angkat dan toskan.

Penyediaan sos

- Panaskan minyak.

- Tumis bawang putih, halia dan bawang besar hingga naik bau dan 'translucent'.

- Masukkan sos tiram. Biarkan mendidih sedikit.

- Masukkan kiub ikan bilis dan kacau rata.

- Masukkan garam, jika perlu.

- Siram di atas kepingan ayam yang telah digoreng.

- Hidang segera bagi mengekalkan kerangupan ayam.

Jika suka pedas, bolehlah ditambah cili. Anak sulung saya tak makan pedas, jadi saya tak masukkan cili.

Udang Telur Masin

2007-09-20T16:09:00.000+08:00

First time saya jumpa masakan ni semasa di Manila, April 2007. Rata-ratanya masyarakat sekitar Metro Manila (where Tebby and I was staying for 6 days) memang suka makan 'ba alif ba ya'. Walaupun kami diberitahu KFCnya halal, dek sebab ragu-ragu maka kami tak sentuh ayam or daging sepanjang di sana. Seafood.. YES!! Sehari dua okaylah. Masuk 4-5 hari, naik jelak jugek! Dalam puluh-puluh kedai makan tu ada jugaklah satu dua yang halal dan diusahakan oleh muslim. Kebanyakannya macam lauk-pauk kita juga - ikan goreng, gulai (gulai nangka pun ada!), telur dadar etc.

Saya makan 'Prawn with Salted Egg' di area Greenhills, tempat menjual mutiara berkualiti (saya pun tak tau bab-bab mutiara ni but kawan-kawan yang saya berikan pearls as souvenirs said so) murah-murah. Di samping itu juga ada banyak fake designers handbags (which I did not buy any selepas memborong di Seoul tahun sebelumnya) dan baju-baju branded yang murah-murahan. Kalau tak mengenangkan imigresennya yang muka masam dan garang sesangat tu, harus saya borong sampai sendat-sendat bag.

Ok, back to the recipe.

Bahan-bahan

Udang - 500gm

Telur Masin - 1 biji

Bawang Putih - 2-3 ulas, hiris

Halia - hiris

Garam - secukup rasa

Gula - secukup rasa

Daun Ketumbar - secukup rasa (boleh tukar dengan daun bawang if you don't like coriander leaves)

Cara-cara

- Gaul udang dengan sedikit garam dan perapkan seketika

- Panaskan sedikit minyak dan goreng udang seketika

- Angkat dan toskan udang

- Tumis bawang putih dan halia hingga naik bau

- Masukkan udang dan goreng lagi

- Pecahkan telur masin dan kacau hingga telur masak dan sebati

- Masukkan separuh dari daun ketumbar

- Perasakan dengan garam dan gula

- Hiaskan dengan baki daun ketumbar

- Hidangkan panas-panas

ps - kalau ada rezeki saya ke Manila lagi, harus saya membeli-belah dengan gamak di Greenhills tu... qada balik...

Chicken Ball

2007-09-02T19:07:00.000+08:00

I pre-prepared this for weekdays dinner. To add up to a bowl of soupy noodle.

Ingredients:
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

Steps:
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.

and VOILA.....

Garlic Rice With Prawn

2007-09-02T14:49:00.000+08:00

Did this recipe last two weekends. I modified the original version, which can be found in About.com: Southern U.S. Cuisine. The result was just right in taste and texture.

Ingredients:
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

Steps:
- 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.

Udang Masak Lemak

2007-06-11T13:23:00.000+08:00

Bahan-bahan

1. Udang - 1 kg - bersihkan tanpa buang kulit.

2. Bawang putih - 5 ulas - A

3. Bawang merah - 5 ulas - A

4. Kunyit hidup - 1-1.5 cm - A

5. Cili - Secukup rasa - A

6. Serai - 2 batang - titik

7. Asam - 1 keping

8. Santan - 2-4 cawan dari sebiji kelapa

9. Sedikit air

10. Gula & Garam

Cara-cara

- Kisar bahan A bersama-sama.

- Masukkan bahan A dalam periuk dan renehkan sebentar kira-kira 10 minit di atas api kecil.

- Masukkan santan dan biar mendidih. Kacau sekali-sekala bagi mengelakkan bergentel.

- Masukkan udang.

- Masukkan gula dan garam.

- Biarkan mendidih 5-10 minit. Kacau sekali-sekala dan masukkan asam keping.

- Sedia dihidang.

TIPS: -

Biasanya saya beli santan yang siap diperah di pasar-pasar. Semalam bapak saya beli kelapa parut. Min-Alif-Lam-Sin punya pasal, saya masukkan dalam blender dan tambah air. Blendkan sekejap, pastu tapis untuk santannya. Senang kan.

Fried Apple-Pie

2007-05-31T10:41:00.000+08:00

There's a McD joint near our house where we can just conveniently drive-thru and place our orders and voila, your dinner. Despite the fast-food campaign huh! Anyway, among all, my kids love McD Apple-Pie. The pastry is rightly between soft and crispy and the filling is just righly sweet and sour. Sold at RM2.90 each and if you add one more, they are 2 for RM3.00! Tambah seposen aje tu. If they can sell it at RM1.50 each, imagine how much they mark-up the price!

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.

FRIED APPLE-PIE
FILLING
Ingredients
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

Step-by-Step
- 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!

PASTRY
Ingredients
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

Step-by-Step
- 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.

Since it was getting late and Kakak got overly excited with the kneading and rolling and Iman was trying his best to fit and snug himself between my legs, I decided to abort the last operation - frying. Maka jadilah 'frozen food'. Malam semalam baru goreng 2 ketul. (I got 6 pies. Had I not throw away some ingredients, I may have gotten 8. Errr... they are all of many shapes and sizes).

Anyway, a few additional information
1. Shortening
2. Rub method

before & after

Garlic-Butter Stick

2007-05-29T15:22:00.000+08:00

Lepas 'kejayaan' saya buat pau, saya try buat CAKOI tapi hasilnya amat menghampakan. Tak gebu langsung. Bila goreng, keras kejung semacam aje. Tebby said I'd better stick to pau dulu. Nanti boleh cuba cakoi lain kali. Saya tak buat proper pau afterwards tapi saya buat something else from adunan pau yang diolah-olah sana sini. So, saya buat GARLIC BUTTER STICK. Saya buat sambal telur as pencicah.

Ingredients
1. Wheat flour – 500gm

2. Dry yeast – 1 ½ teaspoon
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

Step-by-step
- 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.

Nasi Rempah Ber-Ayam

2007-05-13T20:07:00.000+08:00

Hari ni Tebby sakit perut! Dek sebab itu, maka kami makan lunch a bit late than usual. Kena tunggu sakit dia reda sikit then only he could pegi beli barang-barang dapur untuk masak. Mula-mula ingatkan nak buat tomyam (which he does all the time, saya tak pernah buat tomyam seumur hidup!). Lepas tu kami ubah plan, buat anything 'nasi'. Nak buat Nasi Daging dah lewat sebab nak kena rebus daging untuk dapatkan beef-stock. Lama pulak nak tunggu daging empuk. Last-last Nasi Daging jugak tapi guna ayam and I changed a bit bahan-bahannya. Ayam pun cepat sikit nak masak. Tebby makan bertambah lunch tadi. Dia kata sedap. *saya kembang*

Bahan-Bahan
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.

Cara-Cara
- 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.

AYAM 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?

Tebby's Nudle

2007-05-07T21:33:00.000+08:00

Simple recipe.

Just prepare the broth beforehand by boiling slowly chunk of beef with garlic and ginger. Once cool, slice the beef and put as garnishing alongside boiled eggs, celery and spring onion. I'm just lovin' it!

Garlic-Butter Prawn

2007-05-01T20:08:00.000+08:00

it's been so long since i last update here, huh!

anyway.

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..

Ingredients
1. udang sederhana besar (saya guna yang kecik aje)
2. garlic-butter
3. garam

Step-By-Step
- 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....

btw - here's an easy way to garlic-butter. butter + minced garlic + chives + salt + pepper -> blend.

Nasi Minyak Tokmi & Gulai Ayam ala Akhni

2007-02-12T16:09:00.000+08:00

Having a mother-in-law yang cekap di dapur menyebabkan saya 'have a lot to live up to'. Especially when suami saya nak makan 'nasi lemak macam mi buat' atau 'gulai ikan macam mi buat'. Sedangkan saya sendiri, hanya baru-baru ini baru serius 'menceburi' bidang masak-memasak ni. Bermula dengan 'keterpaksaan' dek sebabkan mahu membantu ekonomi keluarga, saya akhirnya mula 'jatuh cinta' dengan dunia memasak. Suami saya, yang sememangnya passionate about cooking, lagilah suka hati dia.

Mak mertua saya, kalau hari raya, saban hari memasak itu ini. Bab biskut-biskut ni memang tak masuk agenda. Kebanyakannya dibeli. Saya salah seorang suppliernya! Bukan saya buat, tapi tukang beli. InsyaAllah, bila saya beli oven nanti, saya cuba buat biskut pulak. Biasanya dari hari raya pertama sehingga ketiga, menunya ialah Nasi Beriani, Nasi Dagang, Nasi Ayam dan bermacam-macam nasi lagi lah. Mulanya saya cuma menonton atau sekadar jadi tukang kacau penumis. Sekarang bila balik kampung, saya pastikan saya bawa balik buku resepi untuk salin.

Baru-baru ini saya buat Nasi Minyak. Kalau Mertua saya, mesti digandingkan dengan Gulai Daging Nasi Minyak, which uses lots of bawang goreng. Sedappp. Tapi weekend lepas, saya cuma buat Gulai Ayam saja. Resepinya saya adaptasi dari Akhni mamafami. Memandangkan Sabtu lepas saya kena bawa Iman ke APSH untuk appointmentnya, saya masak dulu lauknya lepas Subuh. Balik APSH, saya masak nasinya pula.

:: NASI MINYAK TOKMI

Bahan-bahan

1. Minyak sapi -> 2 sudu besar

2. Marjerin -> 2 sudu besar

3. Rempah 4 Sekawan (cengkih, pelaga, kulit kayu manis dan bunga lawang)

4. Bawang putih -> 2@3 ulas - hiris halus

5. Bawang merah -> 2@3 ulas - hiris halus

6. Daun pandan -> 1@2 helai

7. Susu cair -> 1 tin

8. Sos tomato -> 3@4 sudu besar

9. Beras siam -> 5 pots - basuh dan toskan.

10. Garam -> secukup rasa

11. Kismis dan bawang goreng -> untuk hiasan

Cara-cara

1. Panaskan minyak sapi dan marjerin sehingga cair.

2. Tumiskan rempah 4 sekawan hingga naik bau.

3. Masukkan bawang putih dan bawang merah. Tumis sehingga keperangan.

4. Masukkan daun pandan.

5. Masukkan susu cair, sos tomato dan tambah sedikit air. Biarkan mendidih.

6. Masukkan beras dan garam.

7. Tanak hingga masak.

8. Taburkan kismis dan bawang goreng ketika menghidang

:: GULAI AYAM ala AKHNI

Bahan-bahan

1. Ayam -> 1 ekor - potong into pieces, bersihkan.

2. Minyak -> secukup untuk menumis

3. Rempah 4 sekawan

4. Bawang besar -> 1 labu - potong dadu

5. Bawang kisar -> 2@3 sudu besar

6. Tomato -> 3 biji - potong dadu

7. Serbuk ketumbar -> 1 1/2 sudu besar - A

8. Serbuk jintan (cumin) -> 1 1/2 sudu besar - A

9. Serbuk kunyit -> 1/2 sudu besar - A

10. Serbuk paprika -> 1 sudu besar - A

11. Cili boh -> 1 susu besar - A

12. Daun ketumbar -> 2@3 pokok - optional sebab tak semua orang tahan baunya

13. Garam dan gula

* Campurkan A dengan air sehingga menjadi pes pekat

Cara-cara

1. Panaskan minyak dan tumis rempah 4 sekawan sehingga wangi.

2. Masukkan bawang besar dadu. Tumis hingga perang.

3. Masukkan bawang kisar. Tumis hingga agak garing.

4. Masukkan bahan A. Tumis lagi hingga garing.

5. Masukkan garam dan gula.

6. Masukkan tomato dan tumis hingga lembut.

7. Masukkan ayam dan biarkan 1/2 masak

8. Masukkan air dan didihkan hingga masak

9. Apabila hampir masak, masukkan daun ketumbar

* Boleh juga ditambah kentang bagi memekatkan kuah.

The Nasi Minyak was successful. At least to our and my SILs standards. Next project - Nasi Beriani pulak, insyaAllah..

Fishball Soup - Historically

2007-01-31T13:55:00.000+08:00

We had this as dinner last night. This, along with that tofu finger, is an all-time-favorite back in my household. Kakak kept on complementing me while finishing her small bowl. (auwww.. that little girl is such an angel these days, she even handed us a tissue each to wipe our mouth while eating) And she even shared mine and mdh’s. The recipe is easy-peasy that I don’t even have the heart to pen it down here. You know, the usual sautee of ginger and garlic, the adding of water. Then add chunks of potato and finally carrot wedges. The ‘star’ of this dish is homemade fishball.

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.

oh.. it's called Beijing Noodles.. pretty exotic huh?

got halal maaa

That's the history of FISHBALL SOUP. Pretty boring huh?

Crispy Tofu Fingers

2007-01-24T12:27:00.000+08:00

It was a hit in our little household. Big and small alike. Young and old alike. Boys and girls alike. Kakak loves it. I had to literally chased kakak and mdh away from the kitchen while I was frying. So, sharing the recipe here..

CRISPY TOFU FINGERS
Ingredients
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

Step-by-step
- 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.

OFI
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.

Pau Kacang Merah

2007-01-24T11:15:00.000+08:00

THE CHRONOLOGY OF PAU KACANG MERAH

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

CURIOSITY
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)

FILLING
Ingredients
1. Red beans – 2 or 3 handfuls
2. Sugar – 6 tablespoon (I used 4 tablespoon + ¼ nnesang kerek)
3. Cooking oil – just a bit
4. Water

Step-by-step
- 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.

DOUGH
Ingredients
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

Step-by-step
- 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.

Nasi Dagang & Gulai Ikan Tongkol

2007-01-18T10:18:00.000+08:00

Nota ~ bukan hasil masakan kami. Ni dibeli di pasar malam semalam

Balik Raya Haji baru-baru ni, MIL buat Nasi Dagang. Katanya mdh yang nak makan. Bila saya tanya mdh, dia kata takde pun dia berhajat gitu. Anyway, dah terlanjur membuat tu, saya salin resepinya. It comes in 2, one part untuk gulainya, the other untuk nasinya. Sebenarnya ada acar tapi masa tu kami tak buat.

Nota:
:: 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
Bahan-bahan
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

Cara-cara
- 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.

NASI DAGANG
Bahan-bahan
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
4. Halba
5. Halia – hiris halus (matchstick)
6. Bawang merah – hiris halus

Cara-cara
- 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?

Eating In vs Eating Out

2007-01-14T11:21:00.000+08:00

It used to be such a ceremony when we ate at home. It was like a celebration in a way. Reason being, we rarely ate home. Likewise celebration, it is done once in a while only. We don't celebrate everything everyday, right. Things changed when we got older and have more kids. It is no longer economical to feast outside plus, at home we need not worry where Iman roams. We can still enjoy our meals when he does that. The other reason - it is better for our health. Note - we still eat outside but minimally.

I always got the impression that cooking will take a lot of our time as opposed to eating outside. It's true but somehow we are managing ourselves better. Somehow, for some reason I cannot explain, we now have better time management, our home is much more neater and cleaner. I even mop the house 2-3 times a week. I can get up earlier and I feel much heathier and energetic (plus, I take ELKEN spirulina and drink a lot of water). I rarely have bundles of laundry sitting on the couch like I used to. You really have to try this out (eating in or ELKEN).

By venturing into this, there's a lot that we've learnt and there's more to come, undoubtedly. We explore new recipes, new ways of cooking. We asked around and been told of hows, whats and wheres pertaining to cooking. And that is one of the reason why my inlaws packed us such a huge bundle of beef during recent Eidul Adha (hence, the Daging No49 and Murtabak. Murtabak has been 2 weekends in a row already!)

We hope to get ourselves an oven so we can move into baking and roasting and explore into break, buns and cakes in future.

Anyway, I'm sharing 3 recipes (refer to my 3 recent posts before this one). Please note that I don't write the quantity. This is something hard when you use your opinion and calculated everything based on experience and gut-feeling.

Despite that, I hope you can still enjoy what we share here.

Murtabak Daging & Kari Ayam Sempoi

2007-01-14T10:58:00.000+08:00

We had these for today's breakfast. Easy yet tasty. The murtabak filling, specially prepared by mdh the night before. We didn't prepare the skin tho, we used the instant one instead. I don't know about KL but in mdh's hometown, it can be easily purchased. We intend to do it ourselves in future. So, if you know how, please share it with us.

I prepared the Kari Sempoi, to be eaten with Murtabak. I used chicken fillet and instant coconut milk aje.

So, here goes the recipe

:: MURTABAK

Ingredients

1. Murtabak skin

2. Beef - minced finely

3. A bulb of onion - diced

4. Coriander leave - minced

5. Kurma powder

6. Salt, sugar & pepper to taste

7. A bit of water

8. Garlic - minced

9. Egg

Step-by-step

- Mix beef with kurma powder, set aside

- Heat oil in a pan/wok

- Fry garlic until fragrant

- Add beef and fry for a while

- Add water and let the beef to soften

- Add diced-onion and coriance leave - mix well

- Add salt, sugar and pepper to taste

- Leave to cook

- Set aside to cool a bit.

- Break egg into the mixture, mix well

- Set in the skin and fold to cover

- Fry with just a little oil until fully cook

:: KARI AYAM SEMPOI

Ingredients

1. Chicken fillet - diced

2. Bawang kisar

3. Chilli boh

(Mix 1,2 and 3. Set aside)

4. Rempah-4-sekawan (cinnamon stick, cardamom, star anise and clove)

5. Salt and nnesang to taste (Nnesang ->gula kelapa or known as nisan kerek)

6. Asam keping

7. Santan

8. A bit of water

Step-by-step

- Heat oil in a wok/pan/pot

- Fry rempah-4-sekawan till fragrant

- Add chicken, fry for a little while

- Add water and let to simmer

- Add santan and let to boil. Stir occasionally

- Add salt, nnesang and asam keping

- Let to boil until cooked

Steamed Fish

2007-01-14T10:46:00.000+08:00

Ingredients

1. Whole fish - cleaned, dried and cut in such a way that it 'lies' down (as seen in TV or magazine)

2. Garlic - slice thinly

3. Ginger - slice thinly

4. Juice of a limau nipis

5. Coriander leaves + onion spring - chopped coarsely

6. Tomato - slice thickly

7. Nampla (fish sauce)

Step-by-step

- Prepare steamer

- Put fish in a dish and add all ingredients except tomato

- Steam for 15-20 minutes

- Tutup api, add tomato and close back the lid, leave for 5 minutes or until tomato soften

We didn't get to buy ikan kerapu as we wish. (Ikan siakap, which was available, is not suitable for steaming since it has one kind of smell and taste. But it's good for frying) And guess what we used yesterday? Dory fillet! (Originally bought to be batter-fried and eaten with potato wedges) It was so-so lahh. But it would be a whole lot better with kerapu I think!

Daging No49

2007-01-14T10:19:00.000+08:00

Ingredients

1. Daging - cut into small, thin pieces, washed and dried

2. Garlic - minced

3. Chicken stock - thin stock

4. Salt, sugar & pepper to taste

5. Oyster sauce

6. Corn flour - mix with a bit of water

7. Chillies (deseeded) & spring onion - cut for garnishing

Batter

1. Wheat flour + corn flour - 7:3 ratio

2. Salt & pepper

3. Egg

4. Water

(mix together to form a batter for coating)

Step-by-step

- Heat oil in a wok

- Coat beef slices in batter and deep-fry

- Remove and set aside

- Remove oil from wok, leaving just enough to 'tumis'

- Fry garlic until fragrant

- Add chicken stock. Let to simmer

- Add oyster sauce, salt, pepper and sugar to taste

- Add corn flour to thicken

- Add fried beef and mix well

- Remove from wok and garnish with chillies and onion spring

crispy potato wedges

2006-11-01T18:22:00.000+08:00

We don't always have nasi berlauk for dinner. Since I got married with mdh, we usually have heavy meals for breakfast and lunch. For dinner we usually settle for something light, except for the kids who at times, out of the blue, mintak nasi goreng. That's why I always have dried mee, mihun in store... just in case.

Mdh did 'Crispy Potato Wedges' last night. (We also had burger from Uncle Ronald). So, if you're hungry but too lazy to cook something complicated or too lazy to hop to the nearest mamak joint, try this..

Bahan-bahan
Potato (preferably medium-sized) - wash clean but leave the skin intact. Cut into wedges.
Tepung goreng ayam (i used Adabi)
Tepung jagung
A bit of oil for mixing
Salt & pepper

Cara-cara

Just mix everything except potato. Note that we used oil and not water to mix the ingredients. Mix well while ensuring the texture suitable for coating. Dip the wedges and fry till golden brown.

We had the wedges with batter-fried dory cutlets. Thanks Yang for the wonderful meal.

Nasi Daging

2006-10-16T08:31:00.000+08:00

We had Nasi Daging for iftar last night. Thanks to mamafami, whose photolog I copied the recipe from. Since it is still fasting month, thanks to my husband whose sense of smell can be trusted to evaluate the sweetness, saltiness and flavour. I am glad it turned out fine. Except for kuah dal which we didn't do, everything was fulfilling. Maybe next time I should do it with gulai daging or something. Anyway, I am sharing the recipe today. I did a minor alteration from mamafami's to suit our tastebud.

Here goes..
Bahan-Bahan
- 6 cawan beras basmathi (sukatan air sama macam beras biasa)
- daging (rebus bersama halia sehingga empuk)
- 1 cawan susu cair
- 1 sudu besar minyak sapi
- 2 biji tomato dicincang (boleh guna tomato dalam tin juga)
- 3 sudu besar rempah kurma (campur air dan buat pes)
- kismis
- daun ketumbar (original recipe guna daun pandan)
- garam dan gula
- bahan tumis A (kulit kayu manis, bunga lawang, bunga cengkih, buah pelaga)
- bawang kisar
- halia (racik halus)

Cara-cara
- panaskan minyak sapi.
- tumiskan bahan A hingga naik bau.
- tumiskan pula halia yang diracik halus.
- masukkan bawang kisar. tumis hingga wangi.
- masukkan pes rempah kurma. tumis hingga garing.
- masukkan rebusan daging, tomato cincang dan susu cair. biarkan hingga mendidih.
- masukkan kismis dan daun ketumbar.
- masukkan beras dan sukat air.
- kacau sekali sekala hingga masak.

It's been so long since I last tanak nasi direct atas stove so semalam just tenggekkan periuk nasi atas stove and did all the tumis menumis. After masukkan beras dan sukar air, baru masak dalam rice-cooker.

Nasi Daging from top

the accompaniments ~ ayam goreng berempah & sotong celup tepung

Stuffed Grilled Squid

2006-10-08T16:12:00.000+08:00

This is a merger of 2 recipe. Adopt and adapt, sort of. The stuffing consist of minced-chicken and minced-beef with garlic and lemon-grass as flavour. Then they were coated with this gravy (gravy A~for the inside). And as smell-enhancer, I added coriander leaves.
(Photo~before-> before marinating process)

So, here goes..
Bahan-bahan
- sotong ~ cabut kepala dan bersihkan bahagian badan. tak perlu potong.
- minced chicken
- minced beef
- garlic
- lemon grass ~ slice thinly
- curry powder
- coriander leaves
- egg
- salt to taste

Cara-cara
the stuffing
- pound garlic and lemon grass until fine
- add curry powder
- heat oil in a pan
- sautee until fragrant
- add salt
- add minced chicken and minced beef
- stir until 3/4 cooked
- remove pan from heat, add an egg, stir (do not worry about the egg not cooked through as they will be grilled later)

the squid
- put coriander leave inside the squid
- add the stuffing bit by bit while pushing through so the squid will be well filled
- secure the opening with toothpick
- lay 2 layers of aluminium foil, sprinkle a bit of oil. lay strands of coriander leaves.
- put squid onto the foil
- cover the squids with gravy
- lay some more strands of coriander leaves on top of squid
- cover the foil
- marinade for 1-2 hours
- grill on a pan for 10-15 minutes
- after cooked, leave for a while before cutting
- serve with sauce

pandangan sisi

cubalah..

Sotong Masak Lemak

2006-10-05T08:25:00.000+08:00

Bahan-bahan
- sotong
- bawang besar (hiris nipis melintang)
- garam kasar
- kunyit hidup
- serai (titik)
- santan
- cili (i didn't use this one - got small kids maaa)
- asam keping

Cara-cara
- Bersihkan sotong dan potong. Toskan.
- Tumbuk garam kasar bersama kunyit dan cili (jika mahu pedas)
- Combine bahan yang ditumbuk dengan serai. Tambah sedikit air. Didihkan.
- Tambah santan. Didihkan.
- Masukkan sotong.
- Kacau-kacau kuah sekali sekala supaya santan tak berketul.
- Bila hampir masak, masukkan sedikit asam keping.

* Akibat malas nak masak sayur lain, I added kacang.

Ketam Goreng Berlada

2006-10-03T16:40:00.000+08:00

che abang makan sampai menjilat jari...

Someone asked for the recipe Ketam Goreng Berlada. A simple recipe, yet fulfilling. To me, anything ketam, sotong and udang, almost 100%, can never go wrong since sememangnya dah sedap. Hemm.. yummy! Eaten hot with rice or simply cicah dengan roti yang nak expired tu (if you’re too lazy to buat bread pudding like Yati did).

So here goesss..
Bahan-bahan
- Ketam
- Bawang kisar
- Cili boh
- Bawang besar (hiris melintang)
- Garam
- Gula
- Kiub ikan bilis
- Daun ketumbar
- A bit of water
- Telur

Caranya
- Bersihkan ketam
(usually I’ll just pull off sepit yang besar tu and leave yang kecik2 tu intact to the body. Hit the sepit so it crack a bit. Bodynya potong lengthwise into 2)
- Panaskan sedikit minyak.
- Tumis bawang kisar sampai naik wangi.
- Campurkan cili boh. Goreng sehingga terbit minyak.
- Masukkan sedikit garam dan gula.
- Masukkan ketam dan gaulkan dengan bahan-bahan tumis tadi.
- Masukkan air (kuantiti bergantung kepada kuah yang diingini). Kacau rata.
- Masukkan kiub ikan bilis dan bawang besar. Kacau rata lagi.
- Pecahkan telur dan kacau rata.
- Agak-agak hampir kepada kuantiti kuah yang diingini, masukkan daun ketumbar dan tutup kuali.
- Biarkan seketika.
- Buka penutup dan biarkan sehingga masak.

Yati kata she doesn’t know how to siang ketam. If I were given the choice of ketam, udang and sotong to siang, I’ll opt for ketam and sotong will be the last. Anyway, I found this kat internet. So Yati, sekarang dah boleh belajar siang ketam pulak eh.

By the way, just incase ada yang tertanya-tanya about the bawang kisar ~ just blend bawang besar, bawang kecik and bawang putih. I always have a tub in my fridge so time nak memasak senang. Takyah nak kupas2 and tumbuk2. Dah tersedia dah. Cedok aje.

ikan cencaru goreng belah belakang

2006-08-23T09:59:00.001+08:00

Ikan goreng memang favorite suami ummi. Gaul dengan garam+kunyit atau ditambah lagi dengan bawang putih+halia yang ditumbuk halus atau dilumur garam dan dibakar – semuanya dia suka.

Baru-baru ni kami mencuba resepi baru. Mudah dan ringkas.

IKAN CENCARU GORENG BELAH BELAKANG
Bahan-bahan:-
Ikan cencaru -> potong belakang ikan dan bersihkan.

Bahan A:
Bawang merah + bawang putih + bawang besar ->kisar atau tumbuk halus
Cili merah -> kisar atau tumbuk halus (ummi cuma gunakan cili boh saja .. senang)
Sedikit belacan
Garam -> secukup rasa
Gula -> secukup rasa

Bahan B:
Air asam jawa -> buat pekat-pekat
Garam -> secukup rasa

Cara:-
Bahan A digaul rata dan disumbat di bahagian dalam ikan.
Bahan B digaul rata dan disapu di bagaian luar ikan.
Perapkan sebentar.
Goreng terendam hingga masak.
Hidangkan panas-panas.

Suami ummi ni hardcore orang pantai timur jadi buat penambah selera kami sediakan budu untuk cicah-cicah. Hasilnya -> nasi yang dibudget untuk buat nasi goreng sebagai hidangan malam, semuanya langsai time lunch!

lamb chop in garlic sauce

2006-07-30T10:16:00.000+08:00

it's been almost 2 months since i last updated eh?
we've been busy and cook less new dishes. food revolves around ikan goreng, sup, sandwich - which i don't think i need to share.

semalam went to tesco kajang to get provisions - the usual formula, kitchen towel, kicap, sos and whatnots. ada udang murah so beli abt sekilo. then ternampak lamb meat, teringin pulak nak try masak anything with lamb so we bought a pack.

so here's the dish, prepared by MOI (kena emphasis sbb selalunya mdh je yang masak kan)

Ingredients
for lamb
lamb chop (tak tau bahagian apa yang dibeli, tp part yang byk daging lah, abt 1cm thick)
garam
cracked peppercorn

sos
bawang putih (chopped finely)
kicap cair
sos tiram
gula
tepung jagung (bancuh dgn sedikit air)
daun ketumbar (sedikit dicincang kasar dan sedikit lagi sbg hiasan)

step-by-step
lamb
basuh dan toskan lamb
perapkan dengan sedikit garam dan peppercorn (ummi perap abt 3-4 jam)
(just before masak, boleh tambah meat tenderiser)
panaskan sedikit minyak
gorengkan daging, abt 3-4 minutes each side

sos
gunakan minyak gorengan lamb tadi - panaskan (kurangkan kalau banyak minyak or else kuah jadi oily)
tumis bawang putih hingga kekuningan
masukkan kicap cair, sos tiram dan gula.
tambah sedikit air. masak sampai mendidih
tambahkan tepung jagung yang telah dibancuh dgn air
whisk until you get the desired thickness

letakkan daging dan tuang sos. sedia untuk dimakan!

VOILA! Untuk lengkapkan hidangan, tambah tomato, potato
dan carrot

burger

2006-06-05T16:39:00.000+08:00

homemade burger anyone?

our little lab

2006-06-01T14:40:00.000+08:00

Berkongsi idea.
There’s a lot more actually that you can do but these are what our budget and space permit.
Tak adalah hebat, just sharing what i think is convenience.

	tall larder
	just pull for easy access (ignore the mess)

	pull-outs. kat bawah stove
	just pull, sonang nak ngambik barang. tak yah punggah2.


for small things, letak rak untuk untuk susun	bahagian bawah sinki


to free table top for other things, opt for railing & rack	strainer yang adjustable 'kaki'nya to suit saiz sinki

pan-fried fish fillet w lemon sauce

2006-05-31T12:33:00.000+08:00

Kategory - food for all

Note:
HUTANG RESEPI CHILI CON CARNE
HUTANG RESEPI BLACKPEPPER STEAK
HUTANG GAMBAR DAPUR DENGAN mama-afif

Alhamdulillah.

Selamat memasak ikan malam semalam. Ikan yang ditinggalkan (TERtinggal sebenarnya) atas sinki masih ada hawa-hawa sejuk masa kami balik. Kasi rendam dalam air campuran limau nipis sikit, buang hanyir.

Memula ummi nak memasak. Tapi washing-machine dah siap berputar masa sampai rumah. Nak kena sidai pulak. Last-last mdh yang masak. Ummi sidai kain. Dan basuh pinggan. Dan makan.

Resepinya?
Senang aje.
Eh, apa nama hidangannya?
PAN FRIED FISH FILLET with LEMON SAUCE.

Here goes….
Untuk IKAN
- Fish fillet. Kat supermarket ada jual fillet dory but semalam kami try ikan siakap. Kasi buang tulang kat tetengah tu dan cabut tulang kat bahagian perut.
- Garam

+ Keringkan fish fillet.
+ Tabur garam.
+ Letak minyak sikit atas pan supaya tak melekat, then pan-grill kejap. Api sederhana. One side 6 minutes. Do not attempt to balikkan sebelum bahagian tu masak. If not nanti abis berderai sbb masih melekat kat pan.

Untuk LEMON SAUCE
- Butter
- Lemon juice
- Chicken cube/stock
- Tepung jagung
- Daun sup – hiris halus
- Rosemary
- Oregano

+ Heat butter in a small pan.
+ Add water. Bring to a boil. Preferably guna chicken stock.
+ Add a bit of chicken cube (kalau guna air – kalau chicken stock tak yah bubuh dah)
+ Add tepung jagung (bancuh dulu dengan air yek)
+ Add a bit of sugar
+ Simmer for 1 or 2 minutes.
+ Tutup api.
+ Masukkan daun sup, rosemary dan oregano. Mix well.

Untuk ACCOMPANIMENT
- Boleh guna apa-apa vege yang sesuai.
- Last night was french bean (kacang buncis) and carrot.
- Celur dalam air menggelegak yang dicampur sedikit minyak dan garam. Bila masak, tapiskan. Barulah sayur nampak ‘seksi’ (sbb ada kilat2 minyak tu)
- Celur dalam 3-4 minit saja. Kalau tak abis lembik nanti.

Caution – agak tak berapa mengenyangkan sbb tak ada karbo....

close-up ikan

black pepper steak - HUTANG RESEPI

2006-05-27T20:59:00.000+08:00

Kategori - food for all
NOTE: maaf resepi belum ada. tukang masak sibuk!

blackpepper steak

accompanied by easy peasy potato wedges

tiada kaitan dengan steak. saja nak bubuh gambar. it's egg tofu

chili con carne - HUTANG RESEPI

2006-05-26T09:38:00.000+08:00

NOTA: Maaf resepi belum ada. Tukang masak busy..

the recipe will be posted later..

tips

2006-05-24T13:36:00.000+08:00

Category - tips

hari ni bukan nak post recipe. belum berkesempatan nak cuba resepi baru. mungkin the next one will be chili con carne. kami dah try beberapa kali and found it easy and tasty. for those yang wonder, chili con carne ni macam yang kita makan dengan A&W hotdog. the first time i came acrcoss the recipe, i was wondering, apa benda lah chili con carne ni.

anyway.

sharing few tips with you all today. tips simple2 je which maybe you all dah tau pun. tapi mungkin ada yang tak tau kan.

1. tho i prefer shop for barang2 basah kat pasar, at times i have to shop at places like carrefour or tesco. kalau kat pasar tu, nak beli daun sup/daun bawang, boleh main mintak nak 50c ke, rm1 ke. kalau kat hypermart ni, dah siap dibundle2 kan. and selalunya banyak (by my standard lah sbb kami cuma berempat, 2 dewasa 2 kanak). so bagi mengelakkan jadi layu, kering dan last2 masuk tong sampah, here's what i do. basahkan suratkhabar. basahkan daun sup/daun bawang (jgn sampai menakung air pulak yek, cukup sekadar renjis renjis dipilis jek). then wrap daun2 tu dengan suratkhabar lembap tadi. pastu masukkan dalam plastik bag dan simpan dalam fridge. i keep them up to 2 weeks, masih elok lagi.

2. for those yang nak pindah rumah baru, renovate rumah, menghias rumah, here's one simple tip. syikin commented in my last post pasal racks which i hang kat railing untuk letak sos2, rempah2 whatnots. it is good for those rumah yang dapurnya kecik. like mine. we dont have much space for working area (dapur = working area+storage area+cooking area) so kami pasang railing kat dinding. beli rak dan letakkan barang dalam rak tu. gantung kat railing. so, tabletop dapatlah di freekan sikit, making space for working area. kalau rak tak cukup, boleh tambah lagi selagi railing permits. kalau tak muat jugak, kena pecahkan dinding dan besarkan dapur! i wish one day i can have a dapur cam nigella. siap ada bilik kecik tpt dia letak barang2 masakan yang kering.

3. as for stove, kalau ada ongkos, opt for yang ada automatik tutup gas if api padam. sekarang ni selalu ribut, tak perasan api terpadam especially kalau masak stail simmer (api kecik). one more thing, do opt for yang ada starter guna battery. ada yang guna letrik. ada yang ada dua2. mine have both tp kami guna battery. kalau blackout, still boleh pasang dapur.

cokkodok kentang

2006-05-13T22:33:00.000+08:00

Category - food for all

selain menyimpan barang-barang yang tak digunakan untuk sementara waktu seperti babygym iman atau mainan yang harus disorokkan sementara seperti play-doh kakak, stor kami juga tempat menyimpan stok susu iman (almaklumkan, member tu hisap susu sampai 8 tin sebulan.. mana muat nak letak dalam kabinet kami yang sememangnya sedia comel) dan juga bawang2 dan ubi2.

sneak-peek at our little store-room. for convenience-sake, it is
advisable to invest in storage-system. in our case, we install shelves.
for little things, we have drawers to accomodate the mess.

petang tadi melawat stor. sebenarnya almost everday kami keluar masuk stor, untuk ambil kain lap dapur, untuk ambik beg plastik bekas sampah dan sebagainya. tapi petang tadi baru perasan ada 4 biji potato yang dah membiak. rasa nak cuba tanam, tapi apakan daya pasu masih belum berisi tanah. nak tak nak, korbankan saja. bukan korban dalam tong sampah, tapi korbankan jadik cokkodok.

kakak dan iman suka. berulang-ulang ambik. mula2 disuap abah. kemudian ummi. kemudian si kakak ambik dan makan sendiri. i think it's a good diversion from the usual cokkodok pisang or 'jjempuk udang' or 'jjempuk sutong'.

so, here goes the recipe

ingredients
- potatoes
- carrot
- daun sup
- tepung gandum
- garam

step-by-step
- rebus potatoes dan carrot hingga lembut.
- bila agak sejuk, lenyek hingga hacur.
- masukkan daun sup yang dihiris halus
- masukkan garam
- masukkan tepung
- gaul rata
- golekkan menjadi bentuk yang dikehendaki. in between a few 'goleks', sapu minyak pada tangan supaya tak melekat antara satu sama lain.
- goreng hingga kekuningan.

	i have yet to try any recipe in any of these books
	our little lab where we experiment recipes

pasta spirali with tuna flake

2006-05-10T09:10:00.000+08:00

Category - food for all

finally. i am logged in. is blogspot is having a problem or what? semalam takleh nak login langsung.

anyway. as working mom, i, at times, am torn between wanting to prepare good meals (in the case of weekdays, it's dinner) for mdh and the kids and to just relax after a long day in the office. i am blessed with a husband who cooks as well as not being too cerewet about meal. i know some husbands expect a full spread of nasi, sayur and 2-3 lauk for dinner. even for fulltime housewife, if you have small kids, it is quite,.. well,.. challenging i guess (i am not one so i dont really know, i just guess). and for me who, on the average, reached home at about 7-730 p.m. every working day - that is a big challenge.

anyway. i begged my husband to let me practise my limited culinary skill last night. so, our dinner was PASTA SPIRALI with TUNA FLAKE. (he later add TUNA OMELETTE SANDWICH).

Ingredients
- Spiral pasta (boiled as instruced on packaging)
- Garlic (slice thinly)
- Yellow onion (cut into small cubes)
- Pasta sauce (i used preggo's traditional sauce)
- Mushroom (slice/dice)
- Tuna in water (flake)
- Mix vege
- Salt
- Rosemary

Step-by-step
- sautee garlic and onion until sweat. (jgn sampai naik kaler coklat)
- add pasta sauce. add water if too thick. leave to simmer a bit
- add pasta
- add mushroom and mix vege
- add salt and a bit of rosemary
- add tuna flake
- mix well
- serve hot
Note: Add chili if you like.

chicken chop

2006-05-07T19:14:00.000+08:00

Category - food for all

well, we had homemade CHICKEN CHOP meal for dinner last night. fo first-timers, it was quite an accomplishment, i must say. i've always thought preparing western-meal would be difficult. in the case of last night's CHICKEN CHOP, it was an overstatement. it wasn't that hard actually.

i, the official recipe-seacher did the reading-aloud while mdh did the cooking. satisfied with the output, i am sharing the recipe here. recipe is divided into 3 parts (i)chicken (ii)gravy and (iii)accompaniments.

(i) chicken
ingredients
-chicken legs - debone, cleaned and pat dry. leave the skin intact.
- wochertershire sauce
- salt
- ground pepper
- corn flour

step-by-step
- marinade chicken with wochestreshire sauce, salt, ground pepper for at least 2-3 hrs, preferably overnight.
- coat the chicken with cornflour.
- deep fry until cooked.

(ii) gravy
ingredients
- 2 tbs butter
- 1 tbs flour
- chicken stock
- tomatoes - seeded, cut into small cubes
- button mushroom - slice
- soy sauce
- salt
- sugar
- kulit kayu manis, bunga cengkih & bunga lawang

step-by-step
- cairkan butter in a pan
- add flour dan masak sampai it turns brownish
- add boiling chicken stock, bring to a boil
- add soy sauce, salt, sugar, kulit kayu manis, bunga cengkih and bungan lawang
- let it simmer for a while
- add tomatoes and mushroom
- simmer for another 5-10 minutes until gravy thickens

(iii) accompaniments
ingredients
- bunga kubis
- carrot
- potato
- tomato

step-by-step
- cut everything into small pieces
- steam bunga kobis, carrot and potato until tender. sprinkle some rosemary on potato.
- let to cool a bit
- toss with a bit of salt and olive oil
- serve with tomato as well

to serve, place chicken in a plate, pour gravy on it. add accompaniments.

fried wantan

2006-05-06T20:45:00.000+08:00

category: food for all

uh, my last post was 10th april2006? i cant believe that myself!

anyway, my posting on babyfood may not be as frequent as before. muhammad iman is already a bubbly 1 1/2 yrs toddling boy. naturally, he began to refused the food i normally feed him - with the exception of applesauce, however. i'm doing lots of running around and wiping up feeding him as he'll be here and there, up and down. for those who wonder how do i maintain a 46kg weight - i have 2 active kids and i dont have a maid PLUS my husband doesnt normally eat rice for dinner. i'll start posting toddlerfood instead, i guess. but i still welcome request. like the other day mamafynn asked oat-based recipe. i bought 2 books on that (toddler meal). plus, other cookbook with easy peasy recipes for working mom like most of us.

some asked for wantan recipe. thousand apologies for the delay. nevertheless, here goes..
note af caution - this was prepared by my husband, i am merely conveying his recipe since he's not in the mood to post the recipe himself

ingredients
isi udang - mince finely
isi ayam - mince finely
garlic - mince finely
salt
white pepper
daun sup - mince finely
a bit of corn-flour
sesame oil
kulit wantan
a small bowl of water

step by step
- mix all ingredient except kulit wantan and water.
- shape into small ball and place on kulit wantan.
- trace a bit of water along the edges of kulit wantan.
- shape/bungkus in anyway you like as long as isi tak keluar.

tips
1. make sure the ingredients tak lembap, else kulit wantan koyak.
2. since i feel it's a bit hard for me to explain how we bungkus the thing, you can check this site for alternative wrapping-style.
3. isi wantan can be made from canned-sardin+big onion. just make sure the canned-sardin is well drained.
4. wantan can also be frozen. i'm not sure the max duration but we kept for about a week in the freezer and they still tasted as just-prepared.

selamat mencuba!

lazy daisy meatball

2006-04-10T10:48:00.000+08:00

Category - food for all

We had soupy milidi for Sunday’s night dinner. As a variation, I added meatmeals as one of the ingredients. You can refer to the actual recipe with no meatball which i posted in february2006.

Here goes the recipe ‘LAZY DAISY MEATBALL’
Ingredients: -
Minced meat (I used beef)
Garlic (chopped finely)
Daun sup or celery (chopped finely)
Cracked-pepper
Corn-flour
Salt to taste

Step-by-step:-
*Make sure the washed-minced meat is thoroughly strained. If not, susah to gelek it into shape and keep it in that shape!
Mix all ingredients in a bowl.
Dab a bit of oil onto your palm.
Gelek bancuhan bulat-bulat.
Do dab a bit of oil, again inbetween (elakkan meatballs melekat2 dgn each other).

What I did was that I fried the meatballs over medium heat until ¾ cooked. Reduce oil and use the same oil to tumis bawang and whatnots for the soup. When the soup was boiling, I added the meatball.

Iman so loves this, he wouldn’t get down from his high chair until he finished his 2nd serving.

Do also have a peek at FRIED WANTAN. We’ve been snacking on these yesterday. Mdh kononnya nak goreng and bawak masa discussion with his friends Rabu nanti (we had them frozen in the fridge now) tapi taktau lah sempat ke tidak.

Long Overdue Recipes: Nasi Ayam

2006-04-09T21:40:00.000+08:00

Assalamualaikum

So sorry if I took so long to post the recipe, as my dear wife said...busy laa..need to finish up my MBA assignment.

Ok, the following are the recipes....so enjoy cooking:

Nasi Ayam Abah's Style

- 1 medium size chicken (under normal circumstances, this can feed 5-6 adults), cut into halves. Remove excess fat and wash through with flour and lime (to remove the smell). Rinse and put aside.
- Get two slices of ginger (say 2 inch each) and 3 big cloves of garlic (smacked).
- For the base soup, put the chicken inside a soup/cooking pot, thrown in the smacked ginger and garlic and pour in generous amount of plain water and simmer for 30 - 45 mins. Along the way, put a dash of coarse salt and ground white pepper. (optional), towards the end, can also put it a cube or two of the chicken stock (or can also use the concentrated chicken stock in liquid form).
- Once the chicken in cooked (use a fork to poke into the chicken flesh), remove the chicken from the soup pot into a strainer and leave it to cool. Get some table salt and smeared it all over the chicken and put it aside.
- At this point the chicken part of the Nasi Ayam is done. Pls note that my version does not require the chicken to be deep fried.
- Ok the Nasi part. Wash rice (how much depends on how many people, normally for 1 medium size chicken, 3-4 pots would suffice) and strain. Ok, we can do this 2 ways, either use the chicken soup (made earlier) to cook the rice, or use plain water but would require some liquid chicken stock. I would normally opt for the 2nd approach (as it is easier). So, pour in some liquid chicken stock (at this point, the water has been poured earlier in the rice cooker along with the rice). Also 2 slices of ginger and 2 cloves of garlic (smacked). A bit of margerine, a dash of sesame oil and table salt, and last but not least the "pandan" leaves for the aromatic smell (all go into the cooker) and press the cooking button.
- For the chilli dipping. Blend together some garlic, ginger, red chilli and sugar. Put in some of the chicken soup for the sauce base. Once done, add in some table salt, and a generous amount of lime juice and give it a good stir.
- For the soy sauce. Mix a good amount of light and thick soy sauce, oyster sauce, ground white pepper and some crushed garlic (or finely chopped garlic). Again use the chicken soup for the base. Lastly, add in some honey to give that sweet tangy taste.
- The chicken is done, the Nasi is also done as well the sauces. So now "makan" time. Ok before we all tuck in, chop the chicken into small portions and arrange them nicely on a plate. Prior to that, slice some cucumbers and tomatoes (can also add in lettuce) and put them along the circumference of the plate. Place the chicken portion in the middle and sprinkle some chopped spring onions and parsley (daun saderi, can also use corriender leaves/daun ketumbar). Last 2 things to do, pour on top of the chicken just a little bit of the chicken soup as well as the soy sauce....and viola the Nasi Ayam Abah's style. (for sample photo of serving, please refer to our earlier posting)

sweet carrot rice with milk

2006-04-05T09:49:00.000+08:00

Category: Baby/toddler food

ATTENTION: PB, MAAF, BELUM DAPAT POST RESEPI NASI AYAM. TUKANG MASAK BUSY BUT I PROMISE IT'S COMING, OKAY.

I’ve been postponing this for too long actually. I’ve been wanting to try out this recipe but it never take off until last night.

Iman, from my observation loves ‘tau foo fah’, especially when he has to fight with kakak to get bigger share. And for me to do it myself is kinda out of question. I know it takes so long to produce. The beans has to be soaked, then bla bla, then bla bla bla. Resorting to pasar malam is a a lot more alluring, I think. Back to Iman. I want to give him something similar, something fulfilling, something sweet yet nutritious. Since ‘tau foo fah’ was out of question at 8.30 last night, I prepared him SWEET CARROT RICE with MILK.

Here goes the recipe....

Ingredients
- cooked rice
- 6 carrot cubes
- milk/formula
- water
- vanilla essence
- sugar

Step-by-step
- Add water to carrot cubes in a pan/pot
- Heat up. To expedite the process, cover pan/pot
- Once melt, add cooked-rice and a bit of water (quantity depending on the final consistency you want)
- Let to boil for 5-10 minutes.
- Add a bit of sugar (jgn banyak – not good for your baby/toddler and you as well, nanti dia jadi over-active pulak)
- Add milk/formula (last night I used Iman’s MAMIL – about 3-4 scoops)
- Add drops of vanilla essence
- Stir well
- Let it simmer for another 10 minutes
- Heat off, let to cool
- Ready to eat

As I was trying to get the best angle (ceh, macamlah ‘propeksional’ sangat ambik gambo!), the battery went dead so no gambar eh, sorry!

Selamat mencuba ya!

weekdays noodle

2006-04-03T11:32:00.000+08:00

Category: adult food

Who says you need all sorts of things when cooking something that involves blanching and frying in the making? The tips is that, use the same utensil for all procedures.

For example, I want to prepare telur dadar, stir-fry sayur and ikan goreng. First, masak telur dadar. Using the same kuali, masak sayur pulak. Next, you may want to rinse the kuali a bit. Lapkan and panaskan minyak untuk goreng ikan pulak. In the end, you only have ONE kuali to wash. As a working mom, I can’t be cerewet and use different utensil for different type of cooking.

Also, I want to share easy peasy WEEKDAYS NOODLE. It is easy to prepare, and takes a short time also, hence the name. To accommodate the little time we have during weekdays to prepare dinner for our family.

Here goes..

Ingredients
Mee (jenis yang selalu buat wantan mee)
Chicken stock
Bawang kisar
Tomato
Fishball
Kicap
Sesame oil
Garam

Step-by-step
MEE
Put water into a wok and bring to boil.
Add cooking oil.
Drop mee into the boiling water.
Cook until just tender.
Transfer into tapis and rinse.
Add kicap and sesame oil to the mee and gaulkan sampai rata.

SOUP
Heat frozen chicken stock sampai cair.
Meanwhile, panaskan wok tadi dan masukkan minyak.
Tumis bawang kisar until fragrant.
Add chicken stock, bring to a boil.
Add fishball and tomato.
Add a bit of salt to taste (jangan masin sgt sbb mee dah digaul dengan kicap)

Ambil mee and add the soup, serve immediately (kalau tak mee ti ‘soggy’ dan jadi besar dan lembik). To beautify, garnish with potongan daun bawang dan daun sup.

mee yang digunakan. sebelum kena celur

mee tengah kena celur. kuali tu digunakan utk menumis later

chicken stock (maaf Iman, Ummi ambik seketul), melting

mee yang dah digaul kicap dan minyak bijan

taraaaa.... (takde daun bawang - kehabisan stok!)

nasi ayam day!

2006-04-03T11:27:00.000+08:00

photos

oat in green-peas

2006-04-03T11:22:00.000+08:00

Category: baby/toddlefood

Satu lagi resepi amat mudah. OAT in GREEN PEAS.

Ingredients:-
Oats
Green-peas cube
Salt/sugar to taste

Step-by-step
Heat green-peas sampai cair.
Whisk oat into green-peas mixture.
Add a bit of salt / sugar depending on your baby’s tastebud.
Cook until you get the desired consistency.
Let to cook.
Ready to serve.

milky green-peas

2006-03-30T10:50:00.000+08:00

category: babyfood

assalamualaikum.

phew!

it's been quite sometimes since i last post anything here. i've been busy and when i was a bit free, i spent my time modifying and touching up my other blog.

For those who follow my other blog, surely by now you know my resolution to reduce our eating-out. firstly and mainly due to cost-saving measure. it happened when our spending pattern changed dramatically when the kids were started to being sent to nursery. from a fixed RM500.00, the cost skyrocketed (over sikit di sini, huh?) to RM700. the figures keep changing, depending on our workload at the office. the equation: more workload = late going back = more overtime. at times, we have to fork out even a four-figures! mainly to cover kakak's playschool fee. now that the petrol price has increased, i can go on membebel for days.

anyway, from cost-saving measure, it has become a habit. but it takes a lot. not monetarily but effort and time. we used to 'ceremoniuously' savor our meal when we had home-cooked meals (sbb once in a blue moon makan kat rumah :-O ). now the table is turned and we treated eating-out as an occasion.

We do, at times having hard time to decide what to cook. Like last weekend, we were wandering aimlessly at tesco, trying to decide what raw to buy. fish? chicken? beef? last2 we resorted to tripe a.k.a perut lembu. like always, the more adventureous cook is mdh so he prepared juicy yummy kerabu perut (translate - tripe salad in lime sauce??) while i tended the ever running kids.

and voila!

drool yet?

other than that, i'm gonna share a baby recipe - milky green pea

Ingredients:
Frozen green peas
Fresh milk/formula

Step-by-step
- Soak frozen green peas in water until soft.
- Put in a pan, add water and simmer over medium heat for 15-20 minutes.
- Drain. Let to cool.
- Transfer into a blender. Add milk/formula.
- Blend until smooth.
- Transfer to bekas ais and freeze right away.

This, can be added into your baby's porridge.

in the making - reading for blending

By the way, last 2 nights, I prepared the 'gebu'est and sexiest pancake in the history of my pancake making. Even when it turned cold, kegebuannya masih ketara. I used self-raising flour cap MFM instead of my normal routine of 'tepung cap sauh biru'. i was too busy gobbling down to snap gambar. sori... no bahan bukti.

creamy mashed potato

2006-03-15T14:47:00.000+08:00

Category: babyfood

WOW… lama jugak tak letak apa-apa resepi yek. I’ve been busy and it’s kinda normal at this time of the month. Having finished initial compilation and analysis, I’m back to blogging. Sungguh ketagihhhh!!!

Nope, it’s not recipe to GOODY-GOODY NASI AYAM (yet). It’s a teaser, kind of.

drrooollll yet?

Okay, anyone fancy CREAMY MASHED POTATO?
Here goes…

Ingredients
- Potato
- Butter
- Milk
- Salt

Step-by-step
- Peel potato and cut into small wedges/cubes
- Put in a pot. Add water enough to submerge.
- Bring to a boil over high heat for 10 minutes.
- Lower down flame, cover pot and simmer for 15-20 minutes.
- Let to cool.
- Once cool, mash potato into desired consistency. DO NOT BLEND or it will all get starchy (imagine eating gam yang kita beli dalam tiub masa kecik2 dulu, well, the time masa I WAS KECIK to be exact – I am now 32 so, count back okies – I may not be KECIK anymore the time YOU WERE KECIK J)
- Transfer into a pot, add milk and butter (and salt if your baby is over 1yr already tp sikit saja tau)
- Bring to a boil over low heat.
- Cook until it thickens and to your desired consistency.
- Let to cool.
- Ready to eat/freeze

macam ni lah rupanya sebelum ditenggekkan atas dapur untuk kali ke-2

taraaa... dah siap masuk bekas.

Back to GOODY GOODY NASI AYAM, it is, again, my husband’s expertise. Selain mengemas and cleaning up later, I am usually entrusted with blending the sambal (after he carefully put all the ingredients in the blender). Other than that, I am usually incharge of keeping my kids away from the kitchen J. I’m not saying this because he’s my husband but his nasi ayam is SUPERB!!

Coming up - SOUPY MASHED POTATO

applesauce with apricot

2006-03-07T09:42:00.000+08:00

Category - baby/toddlerfood

From my reading, one of the ways to feed your kids successfully or to develop healthy eating habits is by introducing varieties of food from the very beginning. Do watch out for the do’s and don’ts such as timing and the type of food.

I applied that to Iman. So far alhamdulillah, he has wonderful appetite and can accept varieties of food. So far I found he’s allergic to broccoli (he got bloated with angin) and he doesn’t like chunky corn. He’s okay with the creamy type tho. I try my best to avoid repetition in his menu in one particular week.

For me, varieties means ‘mix-and-match’. You know, today you mix a and b, tomorrow a and c and so forth and so on. There’s a place in my kitchen cabinet that I reserve specially for Iman’s food. At any one time, you may find these..
1. Bran/oat
2. Cous cous
3. Rice cereal
4. Grind rice
5. Spaghetti
6. Macaroni

I am sharing another version of applesauce today – APPLESAUCE WITH APRICOT. This is, again very simple. I did say something about mix-and-match right? So here goes

INGREDIENTS
- Medium green apples. Kupas, buang biji and cut into wedges
(Having told by yati, we may now opt for red ones)
- A handful of dried apricot
- Ground cinnamon
- Water

STEP-BY-STEP
- Soak dried apricot in hot-boiled water in a bowl, for 15-20 minutes
- Put apple-wedges in a pan/pot.
- Add apricot
- Add water
- Add ground cinnamon
- Bring to a boil over high heat. Let it boil for 10 minutes
- Cover pan/pot.
- Reduce heat and let it simmer over low heat for 15-20 minutes.
- Let to cool. Blend into desired consistency
(Can be eaten on its own or add with cereal)

apricot soaking in hot-boiled water

Sunmaid ada jual dried apricot. Gerai2 in shopping complex pun ada jual. You know, yang jual kismis, nougat, all kinds of nuts. I bought a pack for RM10.

This sauce can also serve as pencicah roti. When Iman was small (smaller, since he’s still small anyway!), I used to dilute applesauce by adding boiled-water. Then carik2kan roti and soak overnight in diluted applesauce. By then the roti was soggy and soft enough for him to munch with his gums.

squid fritters

2006-03-06T13:04:00.000+08:00

category: food for all

*SMILE*
*SMILE*

Dear blog-friends
// THANKS for kind words, comments that build, supportive views and all. Actually by sharing, I am more motivated. Yes, I feel good having shared a recipe or two and my limited experience in this.
// For those who are inspired and got excited over cooking, I am glad for that.
// You all are welcome to share your own tips/recipes and whatnots so we can all benefit. I am sure others can cook better than I do or have more recipes to drool for.

From my observation (based on the comments), every recipe has been tried except for CHICKEN WINGS. With this avian-flu thing around recently, I understand the reluctance to even come close to chicken at pasar. And for babyfood, majority likes APPLESAUCE. APPLESAUCE was actually the starting point of my journey into this babyfood cooking.

Anyway, like I say, mdh and me have a simple life, meals and cooking included. For example, last Saturday, we had simple meals for breakfast – SQUID FRITTERS, FRIED DRIED_NOODLES and TELUR PUYUH REBUS (kakak’s favourite).

FRIED FRIED-NOODLES – you can buy dried noodles yang macam mee maggi tu, minus the perasa. Just celurkan until a bit soft. Then boleh goreng macam biasa. Fimiliar dengan mi goreng indomee? Mdh commented the one I prepared last weekend, rasanya sebijik cam tu.

I am sharing one more easy-peasy recipe, SQUID FRITTERS. This is based on Kylie Kwong’s recipe.

INGREDIENTS
Sotong – bersihkan, basuh, potong in anyway you like. To reduce letupan masa masak nanti, toskan properly.
Tepung jagung
Lada hitam
Garam kasar

STEP-BY-STEP
- Tumbuk garam kasar dengan lada hitam sampai hancur.
- Campurkan dengan tepung jagung. Gaul rata.
- Gaulkan sotong dengan tepung.
- Kibas-kibaskan sebelum digoreng
- Goreng sehingga keemasan
- Sedap dimakan panas!
(Kalau tengok gambar yang ummi post tu, nampak cam kuning kan. Ummi tambah kunyit skit).

Mdh tak suka kalau sotong potong kecik. Dia suka besar2 tapi letupannya juga besar! Pernah dulu masa tgh goreng tu minyak terpercik, kena kat leher Ummi. Esoknya pegi kerja, masa kat tempat sembahyang, kawan2 senyum simpul. ‘Kau ‘on’ ke semalam?’ Laaa… diorang ingatkan love bite! Ummi kata, ‘a ah, memang on, sotong yang buat love bite tu’.

Oh, someone (I think it was mama-afif) asked abt rosemary. Nak cerita susah skit, ni gambo dia.. i also used this in making mashed-potato. And on the right is ground-cinnamon which i used in APPLESAUCE

cheesy milidi/spaghetti

2006-03-02T12:26:00.000+08:00

Category: baby(toddler)food

If you read yesterday’s entry in my other blog, you may think I had tuna-mayo sandwich for breakfast this morning. Nope, we did not. Not for breakfast. We had it last night as dinner. I was hoping we could reserve ½ loaf for breakfast but the whole loaf was eaten last night alone. My inlaws wont be surprise with this. Not at all.

I was thinking to share the recipe today. Mdh hasn’t send me the recipe yet. I, well, urghh, just helped him ferry the sandwiches from kitchen’s counter to dining table, apart from helping myself on those. So I didn’t know how he did it. Oh,.. credits for me for helping him boiled some eggs.

I am left with CHEESY MILIDI.

Usually, it is CHEESY SPAGHETTI. So you can substitute MILIDI with spaghetti.

Ingredients
- MILIDI / spaghetti – celur in boiling water(+ a bit of oil) until cooked. Then cut milidi/spag into ½ or 1inch in length (senang nak makan nanti).
- 4 tomato cubes
- 4 chicken cubes
- a slice of cheese

Step-by-step
- Put tomato and chicken cubes in a pot.
- Add a bit of water. Cover with lid.
- Heat over low heat until pipping hot.
- Add MILIDI/spaghetti
- Cook until you reach desired consistency
- Add cheese
- Let to cool
- Ready to serve

milidi

+ tomato+chicken cubes

= iman's breakfast today