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.