Thursday, May 17, 2012

KK Curled Prawn

Salam all,

First of all I would like to express my gratitute to Allah SWT for giving us this delicious food, reached at our door step through our generous friend, Norizan Md Diah.

Izan's brother came from Kota Kinabalu and brought some fresh prawns for her. Generously, she distributed the prawns to her friends. Alhamdulillah, I am lucky to be among her friend. Kota Kinabalu, Sabah is well known for its fresh sea food. Anyone flewn from KK will never missed to bring along the fresh sea food, especially prawns to the Peninsular. Not to worry about the packaging as the prawns are well packed, frozen for travelling.

I wonder what I should cook with these prawns. Some time ago when I have these large prawns, I try making the sweet and sour prawns, it tasted delicious but we could not actually enjoy the sweet and delicious taste of the prawn as it is covered with gravy. Therefore, this time, I planned just to fry the prawns. I chose to make a 'Coated Prawn'.

*Note: No time for decoration or the prawns will be swept into one's mouth

My batter:

1 cup of self raising flour for a fluffy texture
1 table spoon of olive oil
salt & pepper to taste
Just enough plain water

Whisk everything together in a bowl. The texture is not to be too thick nor too thin. Dip the prawns into the batter, make sure all areas of the prawn is coated, deep fry the prawn till golden brown.

*Note: De-shell and de-vein the prawns prior to dipping it into the batter and frying.

My kids LOVE it. They eat the prawns just like that without the accompanying rice.

*burp*.... Alhamdulillahillazi ath'a mani wasaqani waj'alni minal muslimin.....

Monday, May 14, 2012

My Cucur Quality

Salam all,

As usual I would like to share an outdated recipe. I made this some time ago after a 5 days workshop (bukan workshop kereta ye..) at a hotel in Shah Alam. During my stay there, I was like addicted to this food serve by the hotel's kitchen. The interesting part is that, this food is served hot at almost every meal time (breakfast, lunch and sometimes for dinner). I just love the taste. The crunchy taste that can be chewed comfortably. You can also taste the fresh carrot sliced into it. It is very delicious. Many of the workshop participants agreed with me, as we will normally wait patiently for the food to ready to be served at the serving station. Looking below is my version of the food I described earlier.

Some might say, "What? Cucur? What so special about the cucur? Why go to hotel for cucur? You can easily make one."

Yes, I agreed to all the statements above. It is so easy to make cucur. But I like this cucur, and I find it special as it was crunchy. Shamelessly I asked the chef how the cucur was made (the ingredients), the older chef made jokes of my question by replying that he added some 'kapur barus' into it. The other chef, answered, they add some baking powder to the multi purpose flour for the texture. THANK YOU CHEF! Thank you for sharing it with me. I am not going to make business from this recipe. its for me to make the cucur for my family and me!

A search on the internet about baking powder landed me into this useful and interesting information:

Baking powder is comprised of three dry powder ingredients: one that is acidic, one that is base, and one that is filler Most commonly these dry powders are baking soda (base), Sodium Acid Pyrophosphate (acidic) and potato starch (filler) When they are dissolved in water the acid and alkali react and form carbon dioxide, which expands into bubbles to leaven the mixture. In recipes using single-acting baking powder, all the carbon dioxide bubbles form when these three ingredients meet with liquid ingredients, which is why the dry ingredients and wet ingredients are kept separate until just before the ingredients are briefly stirred and quickly baked. -

My ingredients for My cucur:

2 cups multi purpose flour
carrot sliced thinly (or grated)
some anchovies or shrimps
1 teaspoon baking powder
salt to taste
about 1 cup of water

Mix all ingredients. Deep fry in a hot cooking oil till golden brown. Serve with the sauces of your choice.

Mmmm .... delicious!

Wednesday, May 9, 2012

Kue Tiao Soup

Salam all,

The same question popped up over and over again when the office hour is almost over ... what to cook for tonight. I listened to a motivational talk one day saying that many women wasted their energy unnecessarily by thinking what to cook. But I still believe that we need to really think of what to serve our family especially if that will make them happy and healthy. So, here goes the question: "What's for tonight?".

At times I tried to get my husband to solve my problem even though I know that the answer will be a very frustrating one, "Apa-apa je lah". But I still ask, hoping that one day a better answer will be uttered. Asking the kids will more likely receive a very truthful answer. And for last night when given choices between the rice or the kue tiao soup, they eagerly answered "Kue Tiao Soup".

This is how my kue tiao soup looks like. To top up the taste, I blended some hot fresh chillies (cili api) and mix it with the dark soya sauce.

The ingredients are as follows:

1 packet of kue tiao (make sure it is halalan toiyyiban)
Chicken - cut into small pieces
green leafy vege
chicken ball
season it with some salt and pepper
and of cause some onion and garlic - saute
Add about 1 teapoon of corn flour diluted in the water to thicken the soup just before you turn your stove off.

The cooking steps are simple. Saute the onion. Throw in the chicken or any flavoring ingredients. Add water. Wait till all the ingredients are cooked. Season it. You may add other flavors to it to your liking. But belief me, adding prawn to it will really makes it tastier (unfortunately I have none).

Enjoy eating. And don't forget your Basmalah.