Monday, August 27, 2012

Roti Arab & Chicken Kabshah Shwarma

Assalamualaikum dear readers,

During the past Ramadhan, I was a loyal viewer of this cooking show on TV AlHijrah. The show was called 'Hidangan Barakah' hosted by a Jordanian Chef, Chef Ammar. Many delicious Arabian dish were taught through the programe. One dish that caught my interest was the Roti Arab, a flat bread. I used to buy this Roti Arab to be eaten with curry. And now I know that the dish is quite easy to prepare. It took only about 1 hour to prepare and cook it.

With the Roti Arab, we can also use it to make a Shwarma. Shwarma is the middle east food that use grilled beef, lamb or chicken as a filling, and wrapped. Some may use the Roti Arab or the pita bread. Other filling for the shwarma depends on your liking.

Making the Roti Arab:

300gm plain flour
2 table spoon olive oil
1 teaspoon baking water
pinch of salt and sugar
1 cup of plain water (approximate)

How to:
  • Mix all the dry ingredients well in a bowl
  • Add olive oil, mix again
  • Add water, and knead the dough till blend. The dough is soft, you may need some flour on the kneading mat.
  • Form small balls out of the dough (approximately at the size of a ping pong ball) and let it rest for half and hour or so.
  • After the rest, using a rolling pin, roll the balls and cook on a heated frying pan. Turning to the other side when the flat bread began to bloat. And spare only few minutes on this side before serving.

For making my.shwarma, I used:

Leftover kabshah chicken - sliced thinly
Sliced cucumber (pickels will be better)
Mayonnaise (I used eggless)

  • Spread the mayo evenly onto the flat bread (roti arab)
  • Arrange the filling as you like
  • Roll the flat bread. Wrap in an aluminium foil (if you want) and ready to be served.

Yummy ...... Alhamdulillah

Sunday, August 26, 2012

Pot Roast Chicken

Assalamualaikum all,

Selamat Hari Raya. Enjoy your eid festive? Alhamdulillah .... Enjoy the food? Alhamdulillah. Today, I would like to share my success story. The story of the Pot Roast Chicken.

Can you see the roasted chicken? It looks burnt, but its not. Its the honey that I poured on it that is burnt. The taste is marvelous. I even got a request to have it again from my husband. This was my second attempt (as an amateur). My first try with the oven was not so successful. The chicken was overcooked and became very dry and hard even though its not burnt. Therefore, this time I took all the precautionary action and seek some tips from the expert. I got the tips from my friend, Rose Hafsah, who is an active cook, who cooks for her eight children and a husband everyday. Wow! I salute!!!

She told me to use the Pot Roast technique. According to her, this will able to preserve the moist of the chicken leaving it very tender and juicy when cooked. With her technique, I pre-cooked a marinated chicken in a pot on a stove. Turning the chicken over just to have a brown outer layer (or the skin). This is later followed with the oven cooked (still in the pot with the lid on) for about another hour in 175 degree celcius. During the last 10 minutes of the oven cooked, I opened the lid of the pot a bit so that the skin became crisp. I did as I was told, and Alhamdulillah, the chicken turns out to be delicious.

Done with how I cooked the chicken,now to how I marinated the Chicken.

One whole chicken (i used kampung breed chicken - therefore it is small)
Salt and pepper to rain sprinkle over the chicken
3 to 4 crushed garlic - rub onto the chicken, inside out, left some in the chciken cavity
Lemon juice - pressed over the chicken and left some in the chicken cavity
2 table spoon of honey - spilled over the chicken after the stove cooked but before the oven cooked

If you like, you may add herbs (eg. thyme, basil etc.). Rub everything thoroughly. Let it rest for about 1 hour or more. The longer you let it rest, the better the taste will be.

Try it yourself. Good Luck.

p/s. If you have any leftover, you can use it to make chicken sandwich. We don't have enough!!


Sunday, August 12, 2012

Masak Asam Tenggiri

Assalamualaikum Dear Readers,

Thinking of what to cook for iftar was indeed the most talkable topic in the office when the office hours is almost over. We eat everyday, whether it is during Ramadhan or not. But I wonder why it is a major consideration when cooking for iftar when Allah has promised that the TWO most special occasion for those who are fasting is during iftar and when meeting the Rabb in the hereafter. It tells that iftar was a special occasion, serve anything at that time, I bet, you will find it delicious.

It is easier said than done, I am still thinking about what to cook for today's iftar. At times, simple menu is the most delicious menu. And recently, I made the SIMPLE MACKEREL in TAMARIND JUICE. You can substitute the fish to any fish that you like.

Mouth watering isn't it?

As simple it is called, I used:
Slightly fried fish (it was mackerel here)
1 large onion - sliced
1 inch of ginger - sliced thinly
5 small Fiery hot chillies (cili api)
1 table spoon of tamarind paste
1 teaspoon sugar
2 cups of plain water
Salt to taste
1 table spoon Cooking oil

How I cooked it:
Heat the pan and cooking oil
Saute the onion, ginger and chillies
Add the tamarind paste
Add the water
Put the fish in and let it boil for a while
Next, season it with sugar and salt
(the sugar will balance the sour taste of the tamarind juice)

That's it! Bismillahirrahmanirrahim .....

Adios ......

Thursday, August 9, 2012

My Sardine Roll

Salam all,

Earlier this Ramadhan, I do not think that 'kuih-muih' (delicacies) is required for iftar. However, off late, I crave to have some delicacies during iftar. I really had tough time to think of what delicacies to prepare. My two attempt to buy it from a restaurant ended up with me alone munching the kuih-muih to avoid wastage. And now, I resort to preparing the kuih muih on my own. The type of kuih muih will depend on how much time I have (which normally is not much). The one that I would like to share took only about 15 minutes preparation time and less than 10 minutes cooking time. If you have the filling ready, the preparation time is reduced to just 5 minutes. Even Sabrina can do the rolling on her own. Here goes my Sardine Roll.

My Ingredients:

For the Fillings
1 potato - peeled, diced small
1 onion - diced small
1 can of Sardine (mind me, mine is h0memade, by my beloved mother)
Salt to taste
Chilli paste (1/2 teaspoon - optional)
1 tablespoon cooking oil

1. Fry the potato till tender on a heated pan.
2. Add the diced onion. Also till tender.
3. Add the mashed Sardine - only include enough of its gravy - not all
4. Add the salt.

For the pastry, I used the KAWANKU PASTRY. Take one large pastry. Spread the filling onto the pastry evenly. Start rolling the pastry from one edge tightly. Put the rolled pastry on the oven tray. Bake in the oven for about 10 minutes in 175 degree celcius.

It will ready just in time for Iftar, InsyaAllah.


Wednesday, August 8, 2012

Bubur Cha Cha

Assalamualaikum dear readers,

Sabrina has frequently asked me to prepare the Bubur Cha Cha.

"What? Sabrina eating the Bubur Cha Cha? I thought you said your dear daughter is allergic to coconut milk? How can she eat Bubur Cha Cha? It contains coconut milk."

I guess, that might be what some of you will think. Yes, my dear Sabrina is allergic to coconut milk and she still does. Therefore, my version is without the coconut milk. That's the beauty of cooking your own meal because you can substitute and add any ingredients as you like and experiment a new recipe with it. My substitute for the coconut milk of course will be 'MILK' and this time I used the FRESH MILK instead of the usual evaporated milk.

Alhamdulillah, everyone likes it including ayah who dislikes FRESH MILK very much.

I am not sure how it got its name, as normally Cha Cha refers to a type of dance. Perhaps because it comes in multiple colours that it looks very lively and fresh, just like the dance. Cha Cha is made up of flour mixed with edible colours and water. Knead it to form a dough. It was later shaped into spaghetti shaped strings and cut to a desired length. Next, it will be left to dry and cook whenever required. It has a long shelf life. I saw the making of Cha Cha once on TV documentary, and that was how I knew how it was made. I salute those people who have creatively created this dish. I wonder how they come of such an idea????

My ingredients:
Half packet of Cha Cha (which you can easily get from a Hypermarket)
1 Sweet potato (diced and boiled)
3 tablespoon of sugar
1 glass of the FRESH MILK
1 glass of plain water
a pinch of salt

How to:
1. Boil the cha cha in a plain water till it expand a bit and softer.
2. Add sugar and the milk.
3. Finally add the MILK.
4. Last bot not least is the salt (just to add a creamier taste to the soup.

And WHALLA! Its ready for consumption.

Happy cooking and eating!!