Friday, December 31, 2010

Black Pepper Beef

Ini entri pertamaku 2011 ni. I'm not sure how often I can update this blog this year, last year was not so succesful. I was only actively updating my blog in December. The reason ..... it was semester's break. No students around, ada le celah sikit nak update blog masa lunch time or after 5pm.

My first entry is the Black Pepper Beef. Resipi ni sebenarnya dah lama juga terpendam (pic lama dalam koleksi). Kalau ikut label dalam simpanan, ianya adalah semasa CNY2010. Betulla tu kot. Anyway, Here it is.

Resipi ni disesuaikan dengan perencah Black Pepper Maggi. Bila perencah tu dah abis, cuba2lah buat sendiri. Ok jugak.

Ingredients

1/4 kilos of topside beef (thinly sliced, marinated with salt)
1 inch of ginger (sliced thinly)
2 tablespoon of black pepper (bottled)
1 tablespoon of corn starch (mixed with some water)
1 onion (cut into rings)
Spring onion & Red chillies for garnishing
2 tablespoon of cooking oil.

How to:
1. Heat the cooking oil in a pan. Fry the ginger till fragrant.
2. Add the beef and fry the beef till the colour of the beef has changed.
3. Add in the black pepper, fry again. Add some water and let it simmer for a while or till the beef is well cooked.
4. Add the corn starch, mixed well.
5. The last step is to add-in the ingredients for garnishing and ready to be served.

Simple cooking. Can be done easily after coming back from the office. Dah pernah cuba masak waktu petang, yang penting daging tu dah tak beku. I ate this with nasi tomato.

Wednesday, December 29, 2010

Asam Tumis Ikan Patin

It was about 6.30pm. Ring! Ring! Ring! My handphone was ringing. Terkejar2 aku mencapainya. 'Assalamualaikum', pendek salamku. "Makan ikan patin tak?", tanya suara dihujung telefon. Siapa pulak la ni yang tiba2 terus tanya pasal ikan patin ni? Tak boleh nak salahkan sipemanggil sebab aku yang bersalah kerana telah ter'delete' semua nombor rakan taulan, sedara mara dari memory handphoneku. 'Errr.... tak makan. Tapi Azwan suka.", jawabku sambil sudah boleh meneka pemanggilnya, jiranku. "OK, saya hantar.", balasnya ringkas. Tak lama lepas tu, loceng rumah berbunyi dan jiranku telah terpacul di pagar bersama satu plastik kecil yang mengandungi Ikan Patin. Alhamdulillah. Rezeki yang Allah berikan dengan tidak disangka2 selaras dengan doa yang kita baca melalui ayat seribu dinar.


Begitulah cerita yang telah diringkaskan tentang bagaimana ikan patin yang telah mati ini sampai ke rumah ku. Kena sebut yang telah mati sebab kami bela ikan patin suatu ketika dulu, tetapi malagnya ia menemui ajalnya sebelum sempat matang untuk dijadikan lauk.


Nak masak apa ye? I don't eat ikan patin. But my husband loves it. Will always stop in Temerloh whenever we travel east-bound through Kuantan. Just before Maghrib, my husband reached home. His responds to the ikan patin was, "Buat asam pedas sedap ni". Therefore, jadilah Asam Tumis Ikan Patin. Asam pedas dan asam tumis ni sepupu. At least to us. Asam pedas is simpler sebab rebus je semua ingredients. While asam tumis perlu menumis sejajar dengan namanya. Tapi, .... esok pagi lah ye! Malam ni dah ada lauk.

Ingredients:

3 ketul ikan patin yang telah dibersihkan.
1 ulas bawang merah*
3 ulas bawang putih*
1 inci halia*
1 inci kunyit hidup*
1 inci belacan*
(kesemua bahan yang bertanda * hendaklah ditumbuk lumat, kalau nak guna blender pun boleh)
Minyak untuk menumis
2 sudu besar cili kisar (mine is already well cooked before)
2 biji Tomato (dibelah 4)
5 batang kacang bendi
1 1/2 sudu kecil Asam jawa (pekat Adabi)
Garam secukup rasa
Daun limau purut

How to:
1. Panaskan minyak di dalam periuk. Kemudian tumis bahan2 yang telah ditumbuk lumat sehingga garing. (Masa ni baunya memang mengacam).
2. Setelah garing, masukkan cili kisar. Bila dah garing masukkan air untuk dijadikan kuah.
3. Biarkan kuah mendidih dan masukkan ikan patin.
4. Setelah mendidih, masukkan garam, asam jawa dan gula jika difikirkan perlu.
5. Akhir sekali masukkan tomato dan kacang bendi.

Hmmm .... memang menyelerakan.

Finish cooking at about 8am, before I leave for the office.


Monday, December 27, 2010

Malaysian Style French Toast

I made a french toast for breakfast this morning. But ... Malaysian Style French Toast. Maksudnya, ada sedikit kelainan. Pandai2lah meng'alter' apa-apa yang patut. Tambah dan kurangkan resipi asal memang hobi. Pinjam istilah blogger masakan paling famous di alam maya, Cik Mat Gebu dengan Dapur Tanpa Sempadannya, 'menderhaka pada resipi', itulah hobi aku.

Dah siap2 masak, cik Abang pun turun, eat the breakfast and off to work. Ada la tiga keping lagi yang tertinggal dalam pinggan. Dalam hati aku, 'kejap lagi, nak naik ke bilik, ambik kamera dan snap foto roti ni. boleh upload dalam blog'. Sebelum naik ke bilik, aku buat kerja lain yang patut dibuat sebelum pergi kerja. Dah siap semua, aku pun naik ke bilik untuk bersiap-siap pergi kerja. Setelah siap siaga untuk pergi ke ofis, aku capai kunci kereta, kunci rumah lalu terus keluar menuju ke kereta. Setelah enjin dipanaskan, aku pun terus meluncur keluar pagar menuju ke jalan raya untuk ke ofis. Tiba2!!! aku teringat ....... Alahai! lupa lagi nak snap foto French toast aku yang cun itu. Itulah aku, asyik2 lupa je ...... Sebab tu aku kagum dengan bloggers yang begitu tekun, mengambil gambar, mengedit dan tak lupa untuk terus meng'upload' gambar tersebut untuk dikongsi bersama. Patut sangat K.Ummi marah bila ada yang mencilok gambarnya tanpa memberikan sebarang kredit.

Oleh kerana kealpaan aku, aku terpaksa buat sedikit search untuk tunjukkan bagaimana rupa french toast tu. I try to find a photo dan is almost similar to mine and found this:

Diambil dari sini.

Rupanya lebihkurang macam kat atas tu la. Resipinya ...

Ingredients:
3 eggs beaten*
Chopped Spring onion*
Salt & Pepper to taste*
7 slices of bread
Butter

How to:
1. Mixed all item that are marked *.
2. Apply butter on each surface of the bread.
3. Dip the bread into the egg mixture.
4. Placed it onto a heated pan.
5. Once golden brown, turn the bread over to cook the other side of the bread.
6. Remove from the pan once both side are brown. Ready for consumption.

You can eat it in variety of ways. You can eat it as it is, or with honey, or with tomato/chilli sauce. Kids like it with the tomato sauce.

Enjoy!!!



Pulut lemak & kari udang

Tengok gambar to betul-betul. Look closely, closely, closely.... What can you see? Yes, it's the glutinous rice served with prawn curry - itu bahasa orang putehnya, Bahasa Melayu kita 'Pulut Lemak dengan Kari Udang'.

Have any of you tasted it before? This is my first time. My husband went for breakfast shopping one morning when we were at my hometown, Kg Pertama, Permatang Pauh, Pulau Pinang. He bought few packs of 'nasi lemak' (as he thought so). To be exact, he bought 10 packs!!! Amboi! Sarapan pagi sampai 10 bungkus????? Well, the packs were so small, kata orang tua, dua kali suap dah abis. 60sen je sebungkus. All of the 'nasi lemak (as he thought) were packed differently. Some in pastic and newspaper. Some were packed in the banana leaf like the one you see above, and there are also some that were packed in banana leaf and newspaper. We understand that different packaging means a different content - the varieties of nasi lemak. We were wrong when we found out that the one packed in only banana leafs is a 'pulut lemak' not a 'nasi lemak'. Hmmm.... this is my first encounter with such a dish. Adoi!!! Dah tua-tua ni pun tak kenal makanan kampung sendiri. Malu betul!!

According to mak, they used to eat the pulut lemak like that (with curry) long time ago. And alhamdulillah, I had the opportunity to taste it last week. Bukan tak pernah balik kampung ye! Tapi tak pernah 'ter'beli yang macam tu. Anyway, it's delicious. Hope to eat it again some other time. Hmmm... yummy, yummy, ... Pulut Lemak dengan Kari Udang dan Kacang Panjang.


Monday, December 20, 2010

Ayamas Chicken Burger Wrap

Salam all,

It was a tiring day yesterday. We went to KPT Putrajaya at about 10am. The presentation which suppose to be at 11.30am only begin at 1pm. Fuhh!!! What a waiting ...... Finish the session at 2pm. Solat, and had lunch at almost 3pm. By the time we reached the faculty it was already almost 4pm.

Reached home at about 6pm, I immediately send the kids to Ustaz Firdaus's house for their Quran session. By that time, I was already in a SUPER TIRED zone.

Came back from the quran class, Sabrina's tummy was making noise. Cries to be filled. Ibu ... was too tired to move to the kitchen. What worse is that ibu has not figure out what to prepare for dinner........ Huh....

I walked slowly to the refrigerator, digging into it to find something that can satisfy their hunger pang. Aha! I found 'Roti Arab'. Yes! This can be made into a sandwich wrap. I dig further and found the Ayamas Chicken Burger. That's it! We will have Chicken Burger Wrap tonite!!!

The Ingredients:
5 pieces of Roti Arab (which I bought at De Arab Cafe in Seksyen 7, Shah Alam)
4 pieces of Ayamas Chicken Burger (as shown in the photo) - sliced
1 tomato sliced
Onion
1 table spoon Olive oil
Salad
Dressings

How to:

The Fillings:
1. Heat the olive oil on a pan. Add the Ayamas Chicken Burger. Fry till cooked.
2. Add onion. Once soften, turn off the stove and put aside.

Wrapping:
1. Take out 1 piece of the Roti Arab.
2. Put the salad, sliced tomato and arrange the cooked chicken filling onto it.
3. Garnish with dressings - tomato/ thousand island/ mustard/ mayo (up to your own taste)
4. Roll the Roti Arab tightly.
5. Put into the oven for only 30sec to heat it a bit.
6. Ready to eat.

It's the answer to an empty stomach. Delicious. Healthy.


The Ayamas chicken burger.

The fried burger ready to be wrapped.

Ready to be wrapped.

Ready to be consume.
BISMILLAHIRRAHMANIRRAHIM.


Colourful Organic Pasta

Salam,

Have you ever seen a colourful pasta??? It's my first time. I found it from a COsway store. It looks very tempting that I bought a packet of it (quite sometime already). Cooked it before but never got the chance to snap a photo of it. So, this time, I make sure I take a photo of it. Futhermore, this is the last stock available in kitchen storage. It has three colours - pink, blue and yellow. It claims that the colours are based on organic plants not artificial colours - just hope that it's true.

What do I do with the pasta??? I fried it with some dry mushroom, vege and minced meat. It's lovely. The pasta itself tasted good.


The ingredients:

1 handfull of pasta - boiled and dried.
2 table spoon of olive oil
1 clove of onion
2 cloves of garlic
1 red chilli - sliced
3 dried mushroom - soaked till soft and sliced
2-3 table spoon of minced beef
1 tomato diced
Carrot (sliced thinly) - amount is up to your own taste
Capsicum - sliced
Black pepper and salt to taste
Herbs flakes/ corriander flakes

How to:
1. In a heated wok, pour in the olive oil. Later, fry the onion and garlic till brownish.
2. Add in minced beef, soaked mushroom and red chilli. Fry till the beef is cooked.
3. Add the diced tomatoes.
4. Add the pasta, carrot and capsicum. Mix well.
5. Add in the black pepper, salt and the flakes.
6. Ready to serve.


(Pardon me, the orange colour is not the pasta but the sliced carrot)
Enjoy eating!!! Cheerios!!


Thursday, December 16, 2010

Toast & Egg for breakfast




Salam All,

Just would like to share a very simple breakfast that I normally managed to prepare in the busy morning. Al-maklum la ... kurang rajin nak prepare yang dahsyat2, furthermore everybody is in a rush to enjoy the breakfast ... biasanya telan je asal perut beralas.

However, i would like to begin with a healthy breakfast that i had during vacations. Tara!!!! ....

How is it???? Healthy isn't it? Fruits, salad and olives. Mmmm .... marvelous! I love olive, but they did not serve many of it which I have to dig for it.
But ..... this is normally serve as the appetizer only!!!!
I had many more other things (there goes the 'healthy' items).


This is also another breakfast that really enjoy when on vacation. Omelet. Simply delicious!!!
(Bukannya susah pun, boleh buat sendiri kat rumah je ...., tapi biasa la kan yang orang buat jugak yang sedap).

And now to the one that I prepare back home. Scramble egg with tomatoes.


I learn to cook this from my brother when he came back from the middle east. He said, they used to eat this back there. i tried it, my husband loves it and became one of our favourite breakfast on busy days (working days).

Ingredient:
2 eggs beaten
1 or 2 tomato(es) depending to your liking. Diced.
Salt and pepper to taste.
1 table spoon Olive oil

How to:
1. On a non-stick frying pan, pour the oil.
2. Once heated, fry the diced tomatoes until slightly cooked.
3. Add beaten egg. Scramble it.
4. Don't forget the seasonings! You may also add the seasonings while beating the eggs.
5. Whalla!!! Ready for consumption.

May be eaten with toast or make an egg sandwich out of it.


A close-up to the scrambled-egg.

Happy eating! Cheerios!




Wednesday, December 8, 2010

Buah Belinjau

Salam semua,

Pernah dengar nama buah ni tak? Buah ni memang famous bagi aku semasa zaman kekanakku di kampung dulu. Tiap2 pagi lepas sarapan, misi utamaku adalah untuk mencari buah belinjau ini. Tapi yang dicari adalah yang masak ranum dan jatuh ke bumi. Tujuannya adalah untuk dibuat kerepek. Proses pembuatannya unik (at least to me).

Ha .... inilah rupanya buah belinjau yang hampir masak. Kalau dah benar2 masak, buah ni akan berwarna merah dan gugur ke bumi. Masa tu lah kita orang akan berebut2 kutip. Especially time lepas hujan.



Sumber foto: Dedaun Alam

Lepas kutip, kulitnya yang dah lembik tu dibuang meninggalkan biji yang bersalut kulit keras. Kemudian biji yang macam kekacang ni akan digoreng tanpa minyak sampai agak2 masak. Ni memang 'real life' punya main masak-masak. At the age of 5 years old, we all dah menggoreng biji belinjau ni, but of course mak sebagai mandur tak jauh dari situ.

Bila dah agak2 masak, buah ni dikeluarkan. Dan part yang berikut adalah yang paling best. Kami akan menggunakan sejenis alat yang kami panggil 'mertun'. Pernah dengar 'mertun'? Nama glamour bagi 'mertun' ni adalah hammer. Kalau hammer, rasanya semua orang tahu kot. So everybody, a new vocab today, the word is 'MERTUN' aka HAMMER.

Dengan menggunkan mertun ini, kami akan mengetuk buah belinjau tadi sehingga kepek dan jadilah kepingan kerepek belinjau. Ketuk-mengetuk ni memang aku suka. Kepingan ni kemudiannya kami jemur dan simpan. Bila nak makan, goreng dan disalut garam, macam kerepek belinjau yang dijuai secara komersial kebanyakannya di Indonesia. Sorrylah, tak ada gambar sebab last kali aku buat kerepek belinjau ni adalah pada tahun 1974 .... but my memories of this activity is still very fresh. Because I really enjoyed my happy old days as a kid in a kampung.

Other than making kerepek, we can also make a GULAI BELINJAU. This is another dish that i REALLY like. Tapi janganlah dok gatal2 nak mengidam nak makan gulai belinjau ni, sebab dah payah untuk mencari buah belinjau muda ni. Buahnya bermusim dan mungkin hampir pupus. Pokok tua depan rumah mak di kampung pun dah se'produktif' dulu lagi.

How to make the gulai?

Here it is ....

The Ingredients

1 bowl of belinjau (MESTI yang muda - hijau, GREEN ye!)
1 onion
2 cloves of garlic
2 table spoon of curry powder (form a curry paste from this by adding some water to it)
2 stalks of curry leaves
2 cups of coconut milk
A handfull of achovies
2 tablespoon cooking oil
salt to taste

How to ....
The process with belinjau is a bit tedious. You have to cut it into half of quater depending on the size of the belinjau. We normally use a special device called 'kacip', bukan kacip Fatimah ye, tapi kacip pinang tau, the 'betel-nut-scissor'. Next soak it in plain water for at least 2 hours. Next separate the the outer layer(green colour) and the inner layer (white colour) but remove the thick layer that is between the inner and outer layer. Kat sinilah yang agak complex dan perlukan extra kerajinan kalau nak makan gulai belinjau ni.

The cooking. (macam biasa je..)
1. Fry the onions, garlic and curry leaves till fragrance.
2. Then add the curry paste cook well.
3. Followed by the anchovies and add some water. Let it boil.
4. Next add the inner part of the belinjau. Cook till it soften before adding the outer part of the belinjau.
5. Once soften, add the coconut milk and some salt. Let it boil.
6. And ready to be eaten.



Yummy ... yummy ... menyelerakan. Bila la nak dapat makan gulai belinjau ni lagi??? Huhuhu...



As an additional info, below is the betel-nut-scissor@aka Kacip Pinang.
Payah nak cari benda ni sekarang....

Tuesday, December 7, 2010

Isu Copyright


Salam all,
Kali ni nak sembang2 je dulu. Belum nak update hidangan terbaru. Baru sempat nak blog hopping. Singgah kat blog K.Ummi dan terbaca pasal sebuah blog yang suka menepek resepi dan gambar2 dari blog lain. 'Ter'bederau jugak aku sekejap. YE la, aku dulu pun masa mula-mula berblog masak-masak ni, mempunyai tujuan dan nawaitu yang sama dengan siempunya blog yang menjadi sebutan k.Ummi tu. Memang niat baik betul, untuk memudahkan diri sendiri. Ye la kan ...kalau copy & paste dan letak dalam Word file, lepas tu lupa nak print, lepas tu balik rumah dan nak masak resipi tu, takkan nak patah balik ke ofis kan? Nak jengah semula ke blog asal yang mempamerkan resipi istimewa tu, dah lupa la pulak urlnya. Jadi, nak senang cerita, aku pun create satu blog yang aku tepek resipi2 yang aku berkenan tanpa ada sebarang niat untuk menciplak hasil kerja orang lain. Dan aku juga pada saat itu 100% yakin, blog aku tu tidak akan ada makhluk yang berkunjung. Agaknya, itulah niat siempunya blog tu.

Dengan segera, aku flash back ke my first entry. The cut & paste entry. Dah terasalah katakan. Alhamdulillah, aku ni ada sedikit ilmu tentang hak milik dan hak cipta, jadi aku tengok semua resipi yang aku tepek tu ada sumbernya, atau secara akademiknya, citation. Lega.

Tapi hari ini, aku lebih selesa mempamerkan hasil kerja tanganku atau my own findings, contohnya macam 'potato spiral' tu. Kerja tangan aku kat situ adalah sekadar tukang pegang, tukang bayar dan tukang ambik gambar. Yang selebihnya adalah hasilkerja tukang mulut, gigi, lidah dan perut.

Apa2pun, ini merupakan satu peringatan kepada semua. Sesungguhnya yang menulis blog tu, mengarang blog tu tak semudah sekadar menekan Ctrl C dan Ctrl V. Oleh itu kenalah bagi sedikit kredit pada mereka. if you inform them of your intention, and you cite them (link to their website), I am sure they will be extremely glad to let you share it.



wallahua'lam.



Tuesday, November 30, 2010

Spiral Potato

Looks delicious???
Yes, it's very crispy if eaten immediately after frying.

How to make it??
Very simple.

A potato was carefully cut into spiral. Make sure you did not break it. Soak it in a salty water. Before frying, dip the potato into a batter of flour mix with water and some chilli flakes. Deep fry it till golden brown.
Take it out and leave on the kitchen towel to dry.
Ready for consumption.



How to make sure that the potato does not cut off totally???
I don't have an answer for that because .... I did not make this. I bought it from a stall in Port Dickson. It looks so tempting, I just could not resist it. According to the girl who is selling it, they use a special machine to cut the potato into spiral.

If I did not make it, how do I know so much about the process of making it?
I asked the seller. After asking so many questions, I can see the sellers gossiping about me (there are three of them) ... Perasan kot ??? No, I am sure they were talking about me because they were pointing at me (pointing with their eyes and mouth) and when I went closer to them, they quickly became very quiet.

Agaknya diaorang tu kata, "Banyak tanya betullah makcik ni ...". Hihihi. Biarlah kan, yang pentingnya I get the knowledge.




Cheerios.
Wassalam.


Thursday, November 25, 2010

Coconut Pancake aka Lempeng Kelapa

Assalamualaikum and good day all,

I love this pancake aka. lempeng. In the northern part of the Peninsular (Malaysia), some call it PekNga. Sounds so weird isn't it? Well, it is actually a combination of 'temPEK di belaNGA'. See, how creative our ancestors are. Not to mention about all the creative dishes they have invented. Wow!!! Tak boleh celen (challenge) nih!!!!

Now, close your eyes, imagine yourself on a rainy morning. With hazy eyes, suddenly there's a smell of black coffee, triggering your nostril, followed by an appetizing scent of the fresh grated coconut. Hmmmmm ...... I am hungry again (baru sudah lunch nih!!!).


The Ingredients:

Approximately 6-7 table spoon of fresh grated coconut (preferably not an over riped coconut)
1 egg beaten
1 teaspoon Salt
1 1/2 cup Plain Water
Butter for baking on the pan


How To:
  1. Place the coconut in a bowl.
  2. Add egg, water and salt. Mix well.
  3. Heat the pan. Once heated, put a table spoon of butter.
  4. Scoop the mixture using medium size ladle onto the heated pan.
  5. Once brownish, turn to other side. Wait till brownish, and ready to serve.
I normally eat this with the fish curry, but my husband likes it with the brown sugar. Therefore, depends on your own taste bud. Most importantly, enjoy your food.



Cheerios! Wassalam.


Wednesday, November 24, 2010

Instant Noodle

This noodle is not branded as Maggi, Ho Liau, Ibumie or any other. It is my self made instant noodle. Why instant??? Because all the ingredients are ready, just waiting for the chef (can I call myself a chef??? hahaha ... perasan sekejap) to cook. At least I am the chef in my own kitchen ---- betul kan???


The Ingredients

1 packet of wet noodle
3 cloves of garlic
3 cloves of shallot.
1 onion
chicken or beef stock
chilli paste (cooked)
1 piece of chicken (sliced)
1 fried tofu (cut into cubes)
5-7 prawns (depends on your likes & dislikes)
1 stalk of green leafy vege
1 tomato (cut into wedges)
3-5 table spoon tomato ketchup
1 teaspoon sugar
2 tablespoon cooking oil
salt to taste

red chilli, spring onion, coriander leaves & fried shallot for garnishing

How To:
  1. Pour the cooking oil onto the wok (I like using the wok for this cooking).
  2. Fry the sliced shallot and crushed onion until brownish.
  3. 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.
  4. Pour in the chicken/ beef stock. (I personally like the beef stock as it is tastier).
  5. Add chilli paste, tomato ketchup and sugar.
  6. Let it boil.
  7. Finally, add in the noodles, tomato, tofu and vege.
  8. Add salt to taste.
  9. Boil a little longer. But not too long. You wont like a 'bloated' noodle nor an overcooked vege.
  10. Serve hot and garnish.


I normally eat this for dinner. I normally prepare the gravy earlier before dinner. Once my husband and kids are ready to eat, I will just add the noodle, tomato and vege. And serve hot. If you like, you can also add egg to it. But I seldom did that because my dear Sabrina is allergy to it.

Yum! Yum! My tummy is growling ....






Monday, November 22, 2010

Fried Squid with potato


Hmm... this is an overdue entry. I even forgotten when I cooked this dish. I browse through my photo collection and come across this photo and feel like posting an entry about it.

My kids love this simple dish. Fast and easy to cook. Busy moms! Here you go ... get some ideas:

The ingredients:
6 or 7 pieces of squid, cut into three parts (for a large squid or two for a smaller squid), then slice lightly (do not separate it) on each of the cut pieces to form a design on the squid. Next, marinate the squid with some salt and tumeric powder. Let it rest for a while.
1 or tomato cut into wedges and fried.
1 Onion cut into ring
2 cloves of Garlic - crushed
some spring onion and red chilli for garnishing
2 table spoon of cooking oil

How to:
  1. Fry the garlic till yellowish. Then add the squid.
  2. 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.
  3. Turn off the stove, add the spring onion and whalla!! .. ready for consumption.


Sunday, October 10, 2010

Ala la Roti John


As mentioned in the previous post, Atikah only manage to have one pancake, therefore ibu had to be creative again to satisfy her hunger. Peeping into the bread container were few buns bought initially to make burgers for the kids, now, let's turn it into something else. Wanted to make Roti John, but too lazy to take the minced meat out from the freezer and defrost it, therefor I made the simpler version of it .... the A la la Roti John.


How to:

  1. In a lightly beaten egg (2 eggs), add some chopped onion.
  2. Slice the bun into two. Spread some butter onto each of its surface.
  3. 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.
  4. When slight brown, lift it from the pan. Garnish with some finely chopped cabbage.
Can be eaten with chilli sauce/ tomato sauce/ mayonaise/ thousand island.

Hmm.... not bad! Bravo Ibu! Two dishes in one morning for breakfast.





Eggless Oat pancake



Wondering what to prepare for the kids this lazy Sunday morning. Ayah is not at home. so it's just the kids and me. Hmmm...... let's make something that everybody can eat.




The ingredients:

Self raising flour
Fresh milk
2 tablespoon of instant oats
Pinch of salt
2 tablespoon of sugar

How to:
  1. Mix all ingredients to form a batter. Adjust the fresh milk to the thickness that you preferred.
  2. Heat the pan (preferably non-stick for easy maintenance).
  3. Pour a full spoonful of the batter onto the heated pan.
  4. Once the topside shows some bubble shaped surface, turn the pancake.
  5. Wait till golden in colour and lift from the pan.
  6. Serve with honey or syrup.
Sabrina likes it, Hakim loves it, Atikah only had 1 piece to give away for her little siblings.







Friday, October 8, 2010

Bergedil Ayam Rangup (Ala la Chicken Fritters)


Sometimes kids are bored with chicken in it's ordinary form. So let's make it extra-ordinary.

I made Bergedil Ayam or can I call it chicken fritters?

The ingredients:

Chicken breast (minced)
Potato (sliced thinly and fried)
A tablespoon of corn flour
Salt & pepper (to taste)
parsley (if you like)
Tempura flour (mixed in water)
Cooking oil

How to:

  1. 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).
  2. Once mixed, take it out into a bowl and add the parsley.
  3. Form the ingredients into small balls and a bit to flatten it.
  4. In another bowl, mixed the tempura flor and water to form a batter.
  5. Heat the cookig oil.
  6. Dip the flatten ingredients into the batter and fry till brownish in colour.
Whalla! Simple isn't it. I use the tempura flour to replace the egg which people normally use as my dear Sabrina is allergy to egg. As a result, i got this crunchy chicken fritter(at least the outer of the fritter). And kids love it.

Suitable for those who are allergic to eggs.

Wednesday, August 25, 2010

Potato Omelette


This is suitable for those who are in a hurry (like me, always) and also when you already ran out of cooking ideas or you have a surprise visitor for dinner and lunch and the chicken or fish are still frozen. By the way, I have this entry in here before, but no harm posting it again, correct?

(sorry for the blur image, as I said earlier, in a hurry)

What you need:
2 eggs beaten (add pinch of salt & black pepper)
1 potato (peel & sliced thinly)
Cooking oil
Spring onion

How to:
1. Heat your non-stick frying pan (I used the small one - enough for two eggs)
2. Fry your potato (I arranged it nicely onto the pan and let it fry.
3. Pour in the egg mixture. And let the center of the egg set. Make sure a your stove is on a low medium heat, Or you will burn the bottom of your egg before the center is properly set.
4. Garnish with spring onion before the egg set completely.
(You may put a lid on the frying pan for a fast cooking)

And ... it's ready

Tuesday, August 24, 2010

Sardine Sandwiches


Running out of ideas to cook, I thought of making sandwiches. The kids used to like it during last Ramadhan. And, Alhamdulillah it's proven to be their choice of food to begin their iftar with.

Just to make sure the kids get a balance diet, I add sliced tomato and cucumber to the sandwich.

What you need:
1 can of sardine
Some cucumber and tomato (sliced thinly)
Onion (diced finely)
Salt to taste
Lime juice

How to:
Just mix all the ingredient together.
Sandwich the sardines, tomato and cucumber in between two slices of white loaf.
(You may add mayonaise if you like, I did not because my lovely Sabrina is allergic to egg).

Sometimes, simpler is the choice!!!

Monday, August 23, 2010

Oils for cooking and frying


(Source of info: Wikipedia)
(Source of photo: http://www.womansday.com)


Not satisfied and not happy with the earlier findings about cooking oil, I stop by at Mr Wiki's place on Cooking oil and found this:



Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include[citation needed]:
Avocado oil
Rapeseed oil (marketed Canola oil or, sometimes, simply "vegetable oil" in the UK)
Corn oil
Mustard oil
Palm oil
Peanut oil (marketed as "groundnut oil" in the UK)
Rice bran oil
Safflower oil
Sesame oil (semi-refined)
Soybean oil
Sunflower oil

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.

Vege Fritter aka Cucur Sayur



For day 13 of break fast, I made some vege fritters for the family (that is the side dish). The main dish was Nasi Lemak Bebas Santan (which I will share in the next entry).

I am the only one who loves the fritters. Hubby will have some, but MUST have it with the groundnut sauce or sugar. Since the rest of the family member can enjoy their Nasi Lemak Bebas Santan, I can enjoy my fritters.



To me, it has some nutritional value except that it is a bit oily (but I use the sunflower oil for frying ma...)

A search on the internet about sunflower oil landed me with this interesting facts (http://findarticles.com/p/articles/mi_m0860/is_n1_v52/ai_8252703/):

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 ....


But because of their sensitivity, most polyunsaturated oils, including sunflower, should only be used raw. Once damaged, polyunsaturated oils form free radicals. Free radicals are highly reactive molecular fragments that attack and weaken cell membranes, causing premature aging and disease.

Anyway, lets get back to our cooking, ...

The Ingredient

Plain water (as required to form a batter)
1 cupMultipurpose flour
2 inches Carrot (sliced thinly)
1 Potato (sliced thinly)
Salt (to taste)
1 tsp Eno (you may also use baking powder)
Minced Chicken (you can replace it with shrimp or anchovies)
1 Egg (will make it tastier and softer ... but I did not put it as my dear Sabrina is allergic to it)
Spring onion or kuchai (I did not have either one of it yesterday, so, make do without it)

How to

1. Mixed all the ingredient into a batter except for the Eno.
2. Let it rest for a while. The longer the better the batter will be.
3. Just before frying, add the Eno.

Best served with home made chilli sauce or groundnut sauce. I made mine groundnut sauce in a simplest and fastest way.

===========
The Groundnut Sauce

The Ingredient

Groundnut (fried without oil for a short while) - grind till fine
Chilli paste (in my case, I readily cooked the chilli for fast and easy cooking)
Sugar
Tamarind juice
Salt to taste
Hot water

How to

Add everything together to your own taste and like. For me, I made it with extra sugar as my hubby likes it sweet.

And guess what? I only had the fritters for break fast yesterday and it was filling .... Alhamdulillah.








Sunday, August 22, 2010

Atikah's Special Double Burger

For the 9th Ramadhan, the kids opt for a western break fast. They wanted a home made burger, Well, Alhamdulillah, simple task for me. But as usual, Atikah will not be satisfied with my ordinary burger recipe, so she made some modification to the recipe.









This is the burger in making. If you look closely, you can see that the burger is going to be wrapped in the egg which has been mixed with evaporated milk, black pepper and sliced cheese.



The finish product? Had not enough time to take a shot of it as I was too busy with other preparation. And after azan call for maghrib prayer, it was all too late as the burger peacefully rest in her intestine.

Atikah is most of the time creative with food, if she has the mood for cooking (which is very seldom).

Wednesday, August 18, 2010

Fried Grouper@Garoupa in Three Sauces

Yes we had fried grouper@garoupa for break
fast yesterday. It looks something similar to the one you can see on the left side. But, that's not the one that entered our digestion system. I got the photo from the internet.





But, I never knew that it can be VERY big.

Some facts about grouper@garoupa that I gather from the internet (Wikipedia).

====================================

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.[1][2]

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[3]. In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.[citation needed]

[edit]Description

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.

There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.[4]


====================================

I spend my lunch time yesterday by visiting blogger's kitchen, trying to be inspired into cooking something different for the family. I have been thinking about 'Ikan Tiga rasa' for quite sometime. When I visited Cik Mat Gebu's kitchen, I found his recipe for 'Sotong Tiga Rasa'. Well, this is good, I can easily change it to a fish. So, there goes ......

The Ingredients

The garoupa - marinated with salt and corn flour
1 inch of ginger - sliced thinly
2 cloves of garlic - diced
1 onion - diced (you can have more if you like it)
the three sauces - tomato, chilli and oyster (but I add some soy ketchup too)
some salt to taste

How to:

  1. Deep fry the marinated fish till brown.
  2. Leave only small amount of cooking oil in the wok, and start frying the ginger, garlic and onion till fragrant.
  3. Next, pour the three sauces and add some water (the amount of water depends on the amount of gravy that you like).
  4. Let it boil for a while, then add salt to taste.
  5. Garnish with more onion (cut into ring), tomato and parsley.
  6. Pour it onto the readily-fried fish.
Whalla .....

the fried garoupa




and .... it's ready for consumption! (tunggu azan dulu ye!)



Chicken Black Pepper

Aha! Cooking again.

Alhamdulillah, I am finally cooking again in my home sweet home, in my newly uplift kitchen. Alhamdulillah again.

Last Sunday(15th August 2010) was my first day doing a 'real' cooking for the family, especially for the berbuka. Since moving back into the house, there are so many things happened. Moved back-in in a flash, kenduri, I fell sick for almost 2 weeks (as usual, especially when I am very tired), went to Dungun for the Programming and Multimedia Competition, and followed by taking care of Sabrina who was admitted to a medical center. Fuhhh! What a hapenings.

Sabrina was discharged on Friday (13th August), not enough time for cooking, Saturday, the cabinet team was busy installing the kitchen cabinet (stove off again...), only Sunday I started a 'real' cooking for the break fast.

But, chicken black pepper wasn't the menu for Sunday (I forgot what I cooked that day, getting old already - hey! its my birthday today, memang dah makin tua). This is what we had for berbuka yesterday. Ayah asked ibu to make something that the kids would want to eat as everybody is not feeling very well, therefore no appetite. Hmmm... what could it be? Masak kicap? Too often. Aha! Instead of beef black pepper, let's change to chicken black pepper, and I know Hakim normally likes it.

The recipe

Chicken cut into small parts
Ginger - sliced
Garlic and onion - diced
Carrot
Onion - sliced (for decoration later)
Spring onion
Tomato
Black pepper (grounded coarsely + bottled)
Salt
Corn flour that has been mixed with water (to thicken the gravy)


How to:
1. Fry the sliced ginger, and the diced garlic and onion till fragrant.
2. Add chicken and fry till cooked.
3. Add carrot.
4. Pour in the black pepper (to your taste)
5. Add some water (as my kids like the gravy, mine is a bit watery)
6. When everything is cooked, pour the corn flour
7. Add the decorative items.

And ready to be served.

Oppss ... sorry no photo. Not enough time to snap.



Sunday, February 28, 2010

Instant Pizza


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.


Ingredients:
Few slices of sandwich loaf (I used Gardenia)
Sliced cheese (mine is Cheesedale - if not mistaken), sliced thinly. (Grated cheese will also work).
Sausage
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)

How to:
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

Sardine Pie

I've wanted to bake a pie for quite sometime. I've collected several recipes but never have the strength to try it. After collecting so may recipes, the next step was to buy a pie baking tray (tak payah pun tak pe .... kalau rajin). But .... my desire was put to a 'pause' mode as my microwave oven was malfunction...... After some persuasion, my husband agreed to get a new one ... so .... no more reasons.















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 crust : (a c&p)

400 g flour (sifted)
200 g margarine
pinch of salt
7 - 8 tablespoons water (from the fridge)

Method :

For the crust :

1. Margarine + flour + salt, make into breadcrumbs.
2. Add water till soft dough is formed.
3. Divide into 2 portions and let it rest for at least 20 minutes

For the filling, I used:

Cooking oil
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

How to:
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.

Assembling : (a c&p)

1. Roll thin the dough for the base. Put it in the pie dish. Poke with fork.
2. Bake for 20 minutes in a pre-heated oven at 180 c.
3. Pour the filling into the baked crust.
4. Roll thin the second portion of the dough to cover the filling. Trim the edges and press with a fork to seal. Make small slits on top.
5. Decorate as desired with the remaining dough.
6. Brush with beaten egg. (I did not perform this as my lovely Sabrina is allergic to eggs)
7.Bake in a pre-heated oven at 180 C for 40 - 45 minutes.

Happy eating .....


Sunday, January 31, 2010

Kebab

Good morning!!!! Let's make a different today. (At least for my kitchen). Done with cereals, nasi lemak, lempeng or mee goreng, lets have something different this morning. Considering the kids only had something light for their dinner last nite, I resort to making an instant kebab!!

Mmmm .... Amacam? Terliur tak?

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
Olive oil
Oppss... don't forget the bread - I use Gardenia's rolls.




1. Heat the pan with olive oil.
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 .....






Sweet n Sour Vege

This is a recipe that I cooked for my kids' lunch. Very simple to prepare, healthy and most important .... the kids like it.


The ingredients

Olive oil
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)

How to:
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

Broccoli Soup

Suddenly I felt like I need an extra anti oxidant. And from reading I know that broccoli is a source of this anti oxidant. Normally, broccoli is stir fried in my kitchen, but this time, let's make an innovation for my kitchen. Let's cook broccoli soup. Had it before somewhere, and I liked it. Now to let the family taste it. The recipe was taken from Majalah Rasa (bulan tak ingat) .


A very simple dish again. Sebenarnya, memasak itu mudah, asalkan MAHU. A liltle bit modification will do no harm, InsyaAllah. Most importantly, HALAL.

The ingredient:

Olive oil
Broccoli
Onion
Garlic
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

How to:

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
http://www.livingwithrheumatoidarthritis.com/Broccoli.html

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!!!