Nasi Daging

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

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

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

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.