Saturday, September 10, 2016

Buttered Crab


Lets crabbing for today.

We plan for seafood dish for today: the crab and bamboo clam For bamboo clam, its going to be cooked in chilli, what about for the crab?

After a long discussion, we opted for something very simple. The buttered crab. Not battered but buttered. Alhamdulillah the experiment was a success. It tasted good. You can enjoy the sweetness of the crab unlike if it is cooked in a gravy.

Buttered Crab

5 crabs; cyt into half and washed
5 garlics - crushed
Handful curry leafs
3 table spoon butter

1. Heat the wok. And add butter.
2. When the melts, quickly add crushed garlic and the curry leafs. Fry till brownish.
3. Add crabs. Put the lid on. Let it a while until the crab is well cooked (or to your liking).
4. Sprinkle pepper.

It' s ready..a short cooking a preparation time PLUS its delicious.

Bon appetite.


Friday, June 17, 2016

My Nasi Daging


I know it has been a long silence. That's normal as I am not a hardcore blogger. Doing this just as a stress-free activity ☺.

And today is A Nasi Daging on our get together meals. Lunch when everybody is around.  I made some dalca too to have with the Nasi Daging but did not snap a photo of it. In fact this photo is the only one I had managed to snap before everybody hungrily feasting it.

My recipe:
3 cups of rice
1/2 kg Beef
1 large Onion and garlic - sliced
1 inch ginger - sliced
The three stooges - cinnamon, star anise and clove
1 tomato - cubed
2 table spoon of cooking oil
2 table spoon of kurma powder

Boil a half kilo beef in the Noxxa pressure cooker for about 45 minutes for tenderness. Make sure the boiling water will be sufficient for cooking the rice later.

Meanwhile, in another pot, saute the onion, garlic, ginger and the three stooges in a hot oil. Add tomato.

Then, I added some thinly sliced beef and the kurma powder. Add some water. Cook till the meat is tender

When the boiled beef is ready. Take the beef out. 

Since I wanted to use the Noxxa for the 7 minutes cooking, I remove the beef and its boiled water to another container.

Gently pour the sauted ingredients into the Noxxa pot. Set to stir fry. (The task will be simpler if you have two inner pots).

Add the washed rice. Mixed well. Then add the liquid from beef stock. Add some salt of course. Turn the stir fry off.

Then turn the high pressure on and set to 7 minutes cooking. That' s it.

Meanwhile, prepare the 'Air Asam' which is a must to accompany the Nasi Daging.

For the Air Asam:
* 3 red chillis
* 2 cili api (you can have more if you want)
* About 1 inch belacan
Blend all these ingredients in a blender with just a small amount of water.

One large onion - thinly sliced
2 tomatoes - thinly sliced
Quater tea spoon of Adabi Asam Jawa xtra
1 tea spoon kerisek ( i did not put this as my Sabrina is allergic to coconut)

Combine everything into the blended ingredients. Add some salt and a pinch of sugar. Mix well.

The beef that was boiled earlier should be sliced thinly and to be eaten with Air Asam and Nasi Daging.

Yups. That's all. When the rice is ready, it is ready to eat. You can enjoy it with dalca and some papadam.

Its a delicious alternative for iftar too.


Sunday, January 31, 2016

Wednesday, January 20, 2016

Cucur Carrot


This is my breakfast. It is the 'Cucur Carrot'. Malaysian is famous with CUCUR. With Cucur Udang, Cucur Bilis, Cucur Jagung, and Cucur Kodok@Cekodok.

The base for these cucur is the same. It uses the same batter. Only different in its flavor. The batter differs from one cook to another.

My base (batter):

About 1 cup of water
About 3/4 cup of multipurpose flour
A pinch of salt to taste
1 large onion sliced thinly

The batter must not be too runny nor too thick. If it is too runny, it will trap lots of oil when frying. If it is too thick, it will be hard when cold. Through experience one can get the correct consistency just by looking at it.

Some people use the cold water to mix the batter and others use the hot water. But I simply use the plain water.

Almost on alternate mornings, I will make the carrot juice or any other fruit juices. When juicing carrot, the residue is plenty. I thought it is a waste to just through the fiber of the carrot that I tried making it into cucur. This is my second attempt after the first successful attempt. To my surprise, the cucr turn out to be very delicious. 

With the same batter I normally make any cucur, I simply add about 4 table spoons of the carrot residue (reduced some flour). The cucur turn to be so soft and crunchy at the same time. Even when it is eaten cold. 

And for this second attempt, I added some fresh shredded corn to it as well. So you have carrot and corn cucur at one go. Alhamdulillah... it's delicious. Now you dont have to waste your carrot residue after juicing it anymore. Next I will trying to make a carrot muffin from the residue. Cross finger.. with Allah's will, hopefully it will turn out delicious too.

Happy trying. Wassalam.

Tuesday, January 19, 2016

Bubur gandum dan jagung

Cekodok Labu

Sup sawi ringkas