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.