Friday, December 31, 2010
Wednesday, December 29, 2010
Monday, December 27, 2010
Monday, December 20, 2010
Thursday, December 16, 2010
Wednesday, December 8, 2010
Tuesday, December 7, 2010
Tuesday, November 30, 2010
Thursday, November 25, 2010
- Place the coconut in a bowl.
- Add egg, water and salt. Mix well.
- Heat the pan. Once heated, put a table spoon of butter.
- Scoop the mixture using medium size ladle onto the heated pan.
- Once brownish, turn to other side. Wait till brownish, and ready to serve.
Wednesday, November 24, 2010
- Pour the cooking oil onto the wok (I like using the wok for this cooking).
- Fry the sliced shallot and crushed onion until brownish.
- Add in the sliced chicken and prawns. Fry for a little while. Not too long as it will spoil the taste of the prawn and chicken.
- Pour in the chicken/ beef stock. (I personally like the beef stock as it is tastier).
- Add chilli paste, tomato ketchup and sugar.
- Let it boil.
- Finally, add in the noodles, tomato, tofu and vege.
- Add salt to taste.
- Boil a little longer. But not too long. You wont like a 'bloated' noodle nor an overcooked vege.
- Serve hot and garnish.
Monday, November 22, 2010
- Fry the garlic till yellowish. Then add the squid.
- Once the squid is cooked, put in the onion, potato, and red chilli. Mix well in the wok for only few seconds or 1 minute.
- Turn off the stove, add the spring onion and whalla!! .. ready for consumption.
Sunday, October 10, 2010
- In a lightly beaten egg (2 eggs), add some chopped onion.
- Slice the bun into two. Spread some butter onto each of its surface.
- Dipped the buttered surface into the egg and put on a heated pan. Pressed the bun slightly so that the onion stay onto the bun.
- When slight brown, lift it from the pan. Garnish with some finely chopped cabbage.
- Mix all ingredients to form a batter. Adjust the fresh milk to the thickness that you preferred.
- Heat the pan (preferably non-stick for easy maintenance).
- Pour a full spoonful of the batter onto the heated pan.
- Once the topside shows some bubble shaped surface, turn the pancake.
- Wait till golden in colour and lift from the pan.
- Serve with honey or syrup.
Friday, October 8, 2010
- Put all the ingredients except the tempura flour and parsley into a blender. Blend till mix. (Do not overblend as it will turn the chicken quater-cooked).
- Once mixed, take it out into a bowl and add the parsley.
- Form the ingredients into small balls and a bit to flatten it.
- In another bowl, mixed the tempura flor and water to form a batter.
- Heat the cookig oil.
- Dip the flatten ingredients into the batter and fry till brownish in colour.
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Monday, August 23, 2010
(Source of info: Wikipedia)
Rapeseed oil (marketed Canola oil or, sometimes, simply "vegetable oil" in the UK)
Peanut oil (marketed as "groundnut oil" in the UK)
Rice bran oil
Sesame oil (semi-refined)
Alhamdulillah, at least the sunflower oil is listed. However, corn oil is a better choice for frying. But, remember never use olive oil for high temperature cooking. It is only for medium temperature (above 190 °C/374 °F) cooking.
Hopefully, our family are eating healthy and HALAL.
Sunflower oil is very high in polyunsaturated fat. Next to sunflower, it is the highest -- its fatty acid composition ranges between 64 and 68 percent. From a nutritional standpoint, this is desirable, because as mentioned earlier, polyunsaturates are the source of essential fatty acids necessary for the production of prostaglandins.
But ..... there's something not interesting facts that I did not know before and need to rethink about the cooking oil used....hmmm ....
Sunday, August 22, 2010
Wednesday, August 18, 2010
The word "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.
In Australia, the name "groper" is used instead of "grouper" for several species, such as the Queensland groper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. In New Zealand, "groper" refers to a type of wreckfish, Polyprion oxygeneios, which goes by the Māori name of hāpuku. In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.
Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance fast swimming. They can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon, though obviously in such a large group species vary considerably. They swallow prey rather than biting pieces off it. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopus, crab, and lobster. They lie in wait, rather than chasing in open water. According to the film-maker Graham Ferreira, there is at least one record, from Mozambique, of a human being killed by one of these fish.
Their mouth and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouth to dig into sand to form their shelters under big rocks, jetting it out through their gills. Their gill muscles are so powerful that it is nearly impossible to pull them out of their cave if they feel attacked and extend those muscles to lock themselves in.
- Deep fry the marinated fish till brown.
- Leave only small amount of cooking oil in the wok, and start frying the ginger, garlic and onion till fragrant.
- Next, pour the three sauces and add some water (the amount of water depends on the amount of gravy that you like).
- Let it boil for a while, then add salt to taste.
- Garnish with more onion (cut into ring), tomato and parsley.
- Pour it onto the readily-fried fish.
Sunday, February 28, 2010
This is an instant pizza, made for my kids 'food pack' for school. The kids like it, ibu is happy because it is easy to make.
Few slices of sandwich loaf (I used Gardenia)
Sliced cheese (mine is Cheesedale - if not mistaken), sliced thinly. (Grated cheese will also work).
Capsicum - sliced
Sauce (Mix all):
1 table spoon of tomato sauce
1 table spoon of oyster sauce
1 table spoon of spaghetti sauce
1 table spoon of chilli sauce (if u like, but not for my kids)
1. Spread the mixed sauce onto the sandwich loaf.
2. Arrange the sausage and capsicum.
3. For the top layer, arrange the thinly sliced cheese.
4. Baked in the oven 180 degree for about 10 minutes.
Off the kids to school with a healthy food during recess. But belief me, they will still get something else fromt he canteen which are more tempting.
Friday, February 5, 2010
So here it is .... prepared at 9.30pm. Completed the baking process at almost 12 o'clock midnight. Thanks to Mama Fami for the recipe (who took it from Reens).
For the filling, I used:
I can of sardine (the small can will do) - mashed
1 Potato - diced
1 large onion - diced
1 tb spoon curry powder
Corn flour to thicken and glued the filling
Salt to taste
1. Fry the potato until cooked.
2. Add onion.
3. Add the curry powder and some water.
4. Add sardine and mix well.
5. Let it cook for a while or until it dries a bit (but not too dry).
6. Add salt and the corn flur.
7.Bake in a pre-heated oven at 180 C for 40 - 45 minutes.
Happy eating .....
Sunday, January 31, 2010
Well, very easy to prepare. I used all the instant ingredients.
Onion - diced
Ayamas Chicken burger - suitable for grilling, defrost and sliced (do not take too long to defrost it as it is difficult to slice it later)
Olive - sliced
Tomato - diced
Oppss... don't forget the bread - I use Gardenia's rolls.
2. Fry the sliced chicken burger till cooked.
3. Add onion, tomato and olive.
4. Add seasonings - salt & pepper.
5. Cut the roll in the center vertically, but do not separate it. Apply butter onto it.
4. Toast it over the burning stove for a while (to replace charcoal burn).
5. Stuffed the chicken burger.
6. Garnish with sauce of your like.
Alhamdulillah, they liked it. I made three for my three lovely and handsome kids but it seems did not satisfy their hunger. They asked for more. Promised to make it again, InsyaAllah .....
Garlic - chopped
Onion - diced
Variety of vege depends on your taste (however, green leafy vege like spinach is not advisable)
Green apple - diced
Tomato - diced
Tomato sauce & chilli sauce - about 1 table spoon each
Sugar, salt & pepper to taste
Tamarind (to add if you like it vey sour)
1. Saute garlic in a heated olive oil till brownish.
2. Add the sauces and some water. let it boil.
3. Add all other ingredients. Cook for a while. (Do not over cook).
4. Add all the seasonings.
Ready to eat.
Thursday, January 28, 2010
A very simple dish again. Sebenarnya, memasak itu mudah, asalkan MAHU. A liltle bit modification will do no harm, InsyaAllah. Most importantly, HALAL.
Chicken - sliced thinly
Potato - if preferred
Chicken stock (I used chicken soup - therefore it has some taste of herbs)
Whip cream (I used fresh milk)
Salt and pepper to taste
Flour to thicken the soup
1. Saute chopped onion and garlic in a heated olive oil.
2. Add some minced chicken, followed by broccoli and potato. Fried till soft.
3. Add chicken stock and the whip cream.
4. Remove from the stove, and pour ingredients into a blender. Blend finely.
5. Pour the ingredients back onto the pan/ pot.
6. Heat it for a while, add salt and pepper to taste.
7. If required, thicken the soup with some flour that has been mixed with water (maybe ada proper term for this, but i'm not a professional chef, i do not know ....)
8. Ready to be served.
As a result, I managed to make everybody eat vege that night voluntarily. Cooking time approximately 30-45 minutes. I start the preparation right after solah Maghrib and we had it by 8pm.
NUTRITIONAL FACTS ABOUT BROCCOLI
Broccoli contains twice the vitamin C of an orange. It has almost as much calcium as whole milk, and the calcium is better absorbed.
Broccoli contains selenium, a mineral that has been found to have anti-cancer and anti-viral properties.
Broccoli is a modest source of vitamin A and alpha-tocopherol vitamin E.
It also has incredible antioxidant properties.
The phytonutrients, sulforaphane and the indoles, contained in broccoli have significant anti-cancer effects. Research has show this compound (indole-3-carbinol)helps deactivate a potent estrogen metabolite that promotes tumor growth, especially in estrogen-sensitive breast cells, while at the same time increasing the level of 2-hydroxyestrone, a form of estrogen that can be cancer-protective. Indole-3 carbinol has been shown also to suppress not only breast tumor cell growth, but also cancer cell metastasis (the movement of cancerous cells to other parts of the body.
Sulforaphane contained in broccoli may also offer special protection to those with colon cancer-susceptible genes.
Researchers estimate that broccoli sprouts contain 10-100 times the power of mature broccoli to boost enzymes that detoxify potential carcinogens! A healthy serving of broccoli sprouts in your salad or sandwich can offer some great health benefits.
Other ways broccoli helps our lives include, help for sun-samaged skin, significant reduction in heart disease risk, cataract prevention.
Broccoli can help boost the immune system, build stronger bones and is useful during pregnancy with 1 cup of brocolli offering 94 mcg of folic acid. Folic acid deficiency is the most common vitamin deficiency in the world.
All this adds up to, eat your broccoli, 3 or more serving a week.
Healthy is about what you eat!!!