Wednesday, November 26, 2014

Resipi Noxxa: Asam Pedas Ayam

Assalamualaikum...

Here I am again....Alhamdulillah the highest gratitude to the Most Merciful Allah.

Hari ni nak berkongsi hasil tanganku, yang pertama kali dimasak. First time in my kitchen. The idea to cook this came when a friend of mine, sis Zarina Zainol distributed her homegrown 'bunga kantan'. Bunga kantan is quite expensive nowadays pricing ata RM3 per bud at average. When someone gave it for free, it's a great oppprtunity to turn it into something edible.





A modified but copy and paste from Cik Mat Gebu's
What is required
5 ketul ayam
2 sudu besar cili kisar (I precooked my chilli paste)
1 batang serai, diketuk
1 genggam daun kesom
1 kuntum bunga kantan, belah 2
1 camca teh asam jawa
2 biji terung ungu, kerat 2, belah 2 setiap keratan, rendam
1 biji tomato dibelah 4
Garam dan gula secukup rasa
Air secukupnya

Frying
1 ulas bawang merah
2 ulas bawang putih
1/2 inci kunyit hidup
1/2 inci halia
1/2 camca teh lada hitam biji
1/2 inci lengkuas

CARA MEMBUATNYA :-) (This is purely a cut and paste from CMG)
  1. Panaskan minyak dalam periuk, tumis serai titik dan bahan kisar halus hingga harum, masukkan cili kisar dan masak hingga cili garing, guna api kecil dan kacau selalu. Tambah pes asam jawa dan kacau hingga rata.
  2. Masukkan ayam, gaul dan biar hingga ayam kecut. Tuang air secukupnya dan biar mendidih hingga ayam empuk. Masukkan daun kesom dan bunga kantan. Kacau dan perasakan dengan garam secukup rasa dan sedikit gula.
  3. Tambah terung (toskan) dan masak hingga terung lembut. Akhir sekali masukkan tomato ceri, masak sekejap dan rasa, jika ok boleh matikan api. 

My method (since I am using the Noxxa Pressure Cooker - almaklum la orang baru dapat mainan).

  1. Turn on the 'Stir Fry" function. Heat the cooking oil. Fry the lemon grass and blended ingredients till you can smell the nice aroma and fragrant.
  2. Add the chilli paste and stir fry for another few seconds till the oil came to the surface (pecah minyak).
  3. Turn off the SF function. Add chicken while the pot is still hot. Also add the daun kesum and bunga kantan.
  4. Add water to cover the chicken (or to as how much gravy that you want).
  5. Put the lid on. Make sure the knob is set to pressure. Set the 'High Pressure' for 10 minutes. And let it do it's work. Meanwhile you can start with other courses (vege. for example).
  6. After 10 minutes, you will hear the bip sound. Release the pressure by turning the knob to steam.
  7. Add tamarind juice, salt, sugar, tomato and brinjal. Set to SF till boil.
  8. Done.

Alhamdulillah.... in about 30 minutes (including the preparation time), the main dish is ready.

The comments from the testers, "Superb". My husband was really in love with it. He likes it very much. So does the kids. Alhamdulillah ........


Tuesday, November 25, 2014

Roti Sarang Lebah


Assalamualaikum all ....

Chef amatur empunya ruang tapak ni selalu ketinggalan. Orang lain dah ramai yang buat, sampai basi, barulah resipi nak samapi ke dapurku. It's ok ..as the saying says ..."better late than never" ... the Roti Sarang Lebah finally reaches my kitchen. Buat sekali tak cukup. Dah dua kali membuatnya. Yes.. it is so soft and fluffy. I made twice. Once for us to enjoy it at home. And the second time for Sabrina and Hakim to bring it back to their hostels.




The recipe is a copy and paste from izahdaut (with some modification in the text).
resepi: Lydia Honey

DOH
2 cawan tepung gandum * I used the bread flour
1/2 Sudu teh dry yeast
1/4 Sudu teh garam
½ sudu teh baking powder
1 sudu besar gula pasir
¼ cawan plain yogurt, suhu bilik *I mixed yogurt and buttermilk with equal amount each
¼ cawan minyak sun flower
1/2 cawan air suam +-

**Almond flakes, pumpkin seeds n butterscotch jika suka

  1. Larutkan yeast dan gula dalam air suam dan biarkan berbuih.
  2. Dalam mangkuk adunan, campurkan, garam, tepung gandum, baking powder dan kacau sebati.
  3. Masukkan campuran yeast dan yogurt ke dalam mangkuk adunan dan kacau sedikit dengan sudu supaya kurang tahap melekat kat tangan.
  4. Uli dengan tangan sedikit dan masukkan minyak sedikit demi sedikit dan teruslah menguli doh sehingga tak lekat sehingga elastic.. Lagi lama lagi bagus dan lagi gebus roti kita nanti.
  5. Bila rasa dah puas uli, biarkan doh naik 2x ganda di tempat sikit panas atau tertutup like dalam oven atau microwave yang TAK di ON ok..
  6. Bila doh dah naik, tumbuk2kan supaya keluar anginnya
  7. Sapukan tangan anda dengan minyak dan ambil doh sebesar buah langsat atau mata kucing dan susunkan rapat di dalam loyang yang telah di sapu dengan sedikit minyak.
  8. Buat sampai habis. Memang doh lembik tapi jangan risau, jika melekat sapukan tangan anda dengan minyak je.
  9. Taburkan dengan pumpkin seeds dan almond flakes jika suka dan biarkan doh rehat naik 2x ganda sekali lagi.
Sementra menunggu doh naik ON kan over anda.. Setting 180-200C api atas bawah..(ikut oven anda).
Pastikan oven panas sebelum memasukkan loyang. 10 minit pertama guna api bawah jer, 5 minit terakhir pakai api atas bawah
Bakar dalam 10-15 minit.
Keluarkan dari oven dan cepat-cepat tuangkan butterscotch di atasnya.
Sedia untuk dihidangkan.

** I used the Breadmaker. Therefore, I dumped all the ingredients into the BM and let it do the wonders. When the dough is ready, take it out, punch it to remove the trapped air. Then form the dough into small balls. I put it in a muffin tray instead of the baking tray. 3 tiny balls in each hole. Put the seeds and almond (I used almond strips). Let it rise. And bake.

NOTE:-
1) doh memang lembik.. Jangan tambah tepung, cuma sapukan tangan anda dengan minyak semasa membentuk doh.
2) Tidak perlu bulat sempurna kerana dia akan menjadi bulat apabila naik.
3) Pastikan oven benar2 panas supaya ia lembut bak cotton.
4) JANGAN bakar terlalu lama kerana nanti keras
5) Kalau tak abis makan, simpan roti dalam air tight container atau balut pinggan anda dengan plastic kemas2.


BUTTERSCOTCH SAUCE
1/2 cup brown sugar bukan gula merah ok
1/2 cup whipping cream(kalau tak de boleh gunakan susu cair)
A pinch of salt
1/2 tsp vanilla essence
25g butter

Cairkan butter dakam periuk kecil, Masukkan brown sugar, kacau selalu sehingga gulanya cair@larut sepenuhnya dan berbuih.
Tuangkan whipping cream perlahan2 sambil mengacaunya.
Masukkan vanilla dan bila semuanya sebati off kan api dan tuangkan dalam bekas tahan panas, sejukkan sedikit dan sedia untuk digunakan sebagai topping.

*Proses memasak amat pantas. pastikan semua bahan telah tersedia dan mudah dicapai ketika memasak.


Monday, November 24, 2014

Nasi Lemak Noxxa

Assalamualaikum

Selamat bersarapan semua. Ini sarapan kami seisi keluarga di pagi hari Selasa ni. 
Alhamdulillah ... syukur dengan segala nikmat yang Allah kurniakan. Nikmat rezeki, nikmat kasih sayang, nikmat masa, nikmat selera dan nikmat makan.

Nikmat rezeki - akhirnya aku memiliki periuk Noxxa (dulu rasa tak penting tapi kempen kuat dari kawan dan adik beradik telah menggeletek hatiku untuk membelinya)
Nilmat kasih sayang - kak yan, kakakku telah membelikannya denga harga yang berpatutan
Nikmat masa - dalam kesempatan terhad, sempat aku menyiapkannya untuk seisi keluarga sebelum keluar bekerja
Nikmat selera - nikmat yang sering kita lupakan kerana ramai di luar sana yang tidak berselera untuk makan walaupun punya wang berjuta ringgit dan boleh memilih makanan terenak di dunia tetapi telah Allah tarik nikmat selera ini. 
Nikmat makan - Ada juga yang berselera tapi Allah tarik nikmat makan, tidak boleh makan kerana kekangan pelbagai penyakit. Jadi ... untuk yang masih boleh makan, berpada-padalah dalam makanan, ikut saranan RasulallahSAW, berhenti sebelum kenyang. Insha Allah.

Alhamdulillah .... Syukur Ya Allah .... 



Nasi Lemak Noxxa
3 cawan beras - dicuci
1 cawan santan kelapa sawit (Sabrina is back ....no santan kelapa, she's allergic to it)
3 cawan air
1 inci halia - dihiris atau dititik
1 labu bawang - dihiris kasar
1 batang serai - dititik
2 helai daun pandan
Garam secukup rasa.

Caranya
1. Aku masukkan kesemua bahan ke dalam periuk Noxxa.
2. Pastikan tombol berada pada pressure.
3. Tekan High Pressure. Setkan pada 7minit.
4. Tekan ON.
Dan aku mula menggorang segala yang diperlukan. Sambal telah siap dimasak lebih awal lagi (I normally precooked my sambal. The precooked sambal can be used to make any kind of sambal in a swift)
5. Selepas 7 minit, periuk berbunyi, aku tekan OFF. Pusing tombol ke Steam untuk mengeluarkan stim dalam periuk. Bila tiada lagi stim (ia berhenti berbunyi), buka tudung periuk, dan siap untuk dimakan.

En Suami tanya berapa lama masa yang diperlukan? Dari mula masuk ke dapur ke meja makan mengambil masa kurang dari 30 minit. Best gitu ...... (yang paling best ialah ikan tenggiri masin yang dimakan bersama nasi lemak tu) ... hihihi
Alhamdulillah.... kurniaan Allah yang tak terperi buat hambaNya.

Wassalam



Sunday, November 23, 2014

Cekodok Pisalabu

Assalamualaikum....

Hari ni nak kongsi something my mom created and I follow ...... Cekodok Pisalabu is actually a combination of "PISAng + LABU".... mashed together and becomes cekodok. It is a sweet tooth kuih dan you can enjoy in the morning or evening as you like.

When Mak first made it, we were playing the guessing game ... is it a cekodok pisang or cekodok labu .....? It has equal taste.

To make it:
2 ripe bananas
A quater of one big pumpkin - boil to tender
2 tbsp sugar
Approx 1 cup multipurpose flour (depends on the water content of your banana and pumpkin)
A pinch of salt

Making it:
1. Mash the banana and pumpkin together.
2. Add sugar and flour. Combine.
3. Deep fry one table spoonful of the mix for each scoop till brownish. Turning around consistently.
4. Remove from oil onto the kitchen towel to remove the excessive oil.
5. It's ready to be eaten.

You can serve this for dinner or breakfast.

Note: Try only a few scoops for the first batch to check on its flour needs. If the cekodok is so squishy, add more flour.
Some people may like to add the bicarbonate of soda, but I prefer it traditional way.

Wassalam.



Congo Bar

Assalamualaikum...

Alhamdulillah ... I finally made the most mentioned about 'Congo Bar'. Every comments that I heard or read saying that it is easy to make. I really wanted to put my hand into it. Finally with Atikah's (my eldest) help, we finally made it. And .... yes! It is so simple to make and very smooth and fast process.

Let's do it.



Resipi asal: Azlita Masam Manis
My ingredients
2 3/4 cups multipurpose flour
1 3/4 cups brown sugar (the original recipe calls for 320gm, but I reduced it)
150gm butter (room temperature)
3 eggs
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
250gm chocolate chips (I did not measure, it depends on how many you like it)
Any kinds of tree nuts (almond, hazel, walnut)

Making it.
1. Whisk the butter and sugar together till the butter blend.
2. Add egg one by one.
3. In another bowl, prepare the dry ingredients. Sift multipurpose flour, baking powder and salt together.
4. Add the dry ingredients into the wet mixture. Mix well.
5. Add the chocolate chips and nuts. I used the strip almond.
6. I add some into the mixture and spare some to spread onto the mixture before baking.
7. Bake in 170 degree oven for 30 minutes (my oven requires 40 minutes).

Insha Allah.... you will get a satisfying result.

Wassalam.


Thursday, November 20, 2014

Gulai Udang dan Kacang Buncis

Assalamualaykum all....

Hari ni nak share one of my favorite dish... that's GULAI UDANG AND KACANG BUNCIS.
Kalau di sebelah utara semenanjung Malaysia, that is Seberang Perai and Kedah (that I know of, not sure about Perlis) Gulai udang ni sedap juga dimakan dengan nasi lemak disamping sambal ikan bilis. Kata orang utagha... "boh kuah licau-licau tu" .... mmm...bila makan boleh lupa nak tengok orang lalu lalang, tambah pulak nasi panas dan ada pulak tenggiri masam goreng.... ermmm... meletup!!!! Kesedapannya... mau berpeluh pagi-pagi.

Itulah peri sedapnya masakan ni. But again.... only for those who really likes it like myself. Other members of the family? Mr Hubby? ... 'ok... lama dah tak makan. '. Atikah? ...'i dont like it'. Sabrina and Hakim? I wish they were here.


The preparation time : approx 30 -40 mins
My ingredients:
8 prawns - de-vein
1 large onion
2 tbsp curry powder
1 potato
5 french beans
1 cup coconut milk (i used the palm milk)
Salt to taste

For frying (tumis darat)
2 shallot
1 garlic
1 inch ginger
1 cinnamon stick
1 star anise
2 tbsp cooking oil
* get everything sliced thinly

How do i make it?
1. Put the sliced onion in the cooking pot. Add curry powder. Plain water (enough for boiling). Let it boil to cook the curry powder.
2. Add potato (quaters). Boil again till tender.
3. Add coconut milk.
4. Add prawns. Once the prawns are cooked, add salt to taste. And turn off the stove.
5. In a gridle, put the cooking oil. Fry the frying ingredient till brown. Pour into the cooked curry. Put the lid on. That will keep the hot oil vapors from evaporating.

That's all. Now its ready to be eaten.

Wassalam.

Wednesday, November 19, 2014

Malaya Homemade Coney

Assalamualaykum....

It's dinner time...... As always my mind was working very hard trying to think what should come to the dining table. Rice? No. No. Not rice for today. What now?

I virtually go into my fridge trying to scram through it to find anything cookable for tonight. I remembered buying some corn. Boiled corn would be nice. But what should I pair it with? Virtually opening the freezer, I remember buying some fresh meat. Yup.... a homemade burger would be nice. 

However, a physical visit at a mini market near my house trying to get the burger buns is to no avail. No burger buns. I later opted for some hotdog buns. What to do with it?? Off course some coney dogs ... but Malaysian style and taste.


My recipe for the coney sauce:
About 300gms meat - minced
1 onion - chopped
1 tomato - diced
2 tbsp tomato ketchup
1 tbsp mustard
Pepper
Salt & sugar

1. Fry the meat.
2. Add chopped onion and diced tomato. Cook till everything is cooked and tender.
3. Add the tomato ketchup, mustard, salt, pepper and mustard.
4. Cook till it gets thicken.
Arrange it. Done.
Wassalam.

Tuesday, November 18, 2014

Buttered Chicken

Assalamualaykum all,

Hari ni nak share resipi suatu hari yang sangat malas...

It was Saturday, I was not feeling very well. Mr Hubby is out for kenduri, meaning that he will not be home for lunch. It was just me and Atikah. I wondered what to have for lunch. The chicken was already thawed, but I still hasn't have any idea .... Arhg....

Aha! I will the easiest of it. I am going to give a good butter massage to the chicken, rub in salt, pepper, McCormick Mixed Herbs and some oregano. Left it for about 5 minutes while reheating the the airfryer. I lay the aluminium foil on the fryer basket. Placed the chicken and get it cooked for about 25 minutes in 180 degree temperature.



Once cooked, I squeezed the fresh lemon. Alhamdulillah... it turns out to be very delicious. When Atikah asked whats the name of the dish ....??? .... what should I call it? I called it 'Buttered Chicken'.

The idea to rub the chicken with butter because frying with airfryer will actually absorb some of the moisture from the chicken (based on my own experience). It is simply because I do not have the chicken skin on (it is a NO-NO in the house for health reason). Therefore, I creatively rubb some butter to the chicken for moisture and also taste.

No harm trying.... just do it... Alhamdulillah, it's tasty. The preparation time from rubbing to cooking is approximately 30 minutes. But ... I think if you marinate it longer, it will taste better.

Bon appetite ....
psstt.... the ingredients are in bold.

Wassalam.

Buttermilk Waffle and Flooded Peanut Butter

Assalamualaykum

Morning all....
Have you had your breakfast? Breakfast is the most important meal of the day, it gives energy for you to begin your day. So, get a healthy and hearty breakfast.

I had a glass of freshly squeezed orange juice (from one orange) and waffle this morning. It is a quick and simple mix. Whisk in a bliss!!!! ☺


Mind the burnt, I left it a little too long while squeezing the orange juice for two glasses (for Mr Hubby and me). I love the taste of peanut butter that I had it flooded on the waffle ... hmmm .... yummy.

Prep Time: 20 minutes
The ingredients:
1 1/2 cup multipurpose flour*
1 tsp baking powder*
A pinch of salt*
2 tbsp buttermilk
2 cups fresh milk
1 egg beaten
1 tbsp vege oil
A drop of vanilla extract

How to:
  1. Put all the dry ingredients (*) in a bowl. Mix well.
  2. Make a well and add buttermilk and fresh milk.
  3. Add egg. Use the whisk to mix all the ingredient till blend.
  4. Add oil and vanilla extract. Mix again.
  5. Ladle the batter onto the waffle maker.
  6. Ideally, wait for it to turn golden brown.
This recipe creates a fluffy waffle as you have the buttermilk in it. Soooooo yummy... ALHAMDULILLAH.

Try it. Whisk in a bliss!!!!
Sayonara.
Wassalam.

Monday, November 17, 2014

Bergedil ayam daun cekur

Assalamualaikum,

Terasa macam nak makan bergedil. Kalau makan di kedai makan/ restoran, harganya boleh tahan mahalnya. Yup... the making may not sound so simple. It requires few steps. But the results... insha Allah ... satisfying.

Chicken breast is not a favourite in the house. Nobody would want to eat the most healthiest part of the chicken (to me .. hihihi). Most of the time, the chicken breast will turn to be used as condimetns in fried rice, mee or kuetiao, or even for spaghetti sauce.

Making 'bergedil' out of the chicken breast is a good solution. I dug my fridge, trying to find enough ingredients to make 'bergedil' ... one item is missing ... the cilantro. Cilantro will give flavors to the 'bergedil'. My cognitive skills quickly recommended another flavor --- the Cekur. And went to my tiny herb garden and dug some cekur out of a pot.



Cekur or some people may call it kenchur is from the ginger family. The scientific name for it is  Kaempferia galanga Linn. Cekur has strong aroma and full of health benefits especially for women. It is very famous in Javanese cuisine.

This is my recipe for the 'Bergedil ayam bersama Cekur'
2 chicken breast - minced
1 potato - boiled and mashed
3 leaves of cekur - thinly sliced
Salt & pepper
1 Egg - for coating before frying
Cooking oil for frying.

How:
1. Put all the ingredients in bowl. Mix well.
2. Form the mixture into small balls. Flatten it. (regularly wet your hands with water or oil so that the mixture do not stuck to your palms)
3. Heat the cooking oil.
4. Coat the bergedil with the egg by dipping it into the egg and immediately transer it into the heated cooking oil.
5. Fry till golden brown.

Whallah!!! Alhamdulillah ... so tasty. 
Some creativity helps brighten the day. Subhanallah.

Wassalam.



Egg quiche .... again

French Toast with banana

Assalamualaikum all...

Selalu sangat bersarapan dengan roti. Kalau asyik dengan cara yang serupa, boleh jadi jemu dan muak. Jadi chef kat rumah ni perlulah berkreatif atau pinjam kreativit kawan/rakan/blogger masakan  untuk menjadikan hidangan tersebut menarik dimakan.

But, I am just a part time blogger. Doing it for fun. So that I could come back to the page and check on the recipe, as the name of the blog implies --- my-recipies-collection.


Hari ni chef kurang matang ni mencuba menggabungkan pisang dan roti telur. Chef-chef professional dah ramai yang buat. But I am making it for this hypothesis:

H1: Mr Hubby likes the banana french toast
Ho: Mr Hubby does not like the banana french toast

(Amboi ... dah macam buat research le pulak .. ye lah .. cikgu Research Method, kena la praktikkan ilmu).

Bahannya:
Sama seperti membuat french toast, kita perlukan roti, telur 2 biji, fresh milk, garam, cinnamon powder, pisang

Caranya:
Aturkan pisang pada roti tersebut. Ambil sekeping lagi roti dan diletakkan ke atas pisang yang disusun tadi (macam sandwich). Celupkan roti ini kedalam bancuhan telur + susu + garam + cinnamon powder. Bakar roti di atas lkuali leper sehingga kekuningan di kedua belah permukaan.
Hidangkan dengan 'sugar dusting'.

Done.

Hasil kajian mendapati:
H1 tidak diterima, dan Ho juga tidak ditolak. Analisis melaporkan bahawa hidangan ini boleh diulang buat sekali sekala tetapi jangan selalu.

My observation:
I like it. Boleh buat selalu untuk diri sendiri.

Allah created every human being as a unique creation....

Wassalam.





Monday, October 27, 2014

Here comes Churros...

Assalamualaikum

My Churros
I have been longing to try the churros. Alhamdulillah, with Atikah's (my eldest) help, I finally had the opportunity to make it in our home kitchen. The process was pretty simple. With a simple instruction, Atikah managed to do it on her own.

Here come the c&p recipe that I used. Its taken from the Allrecipe website. It is such a help.

INGREDIENTS:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

DIRECTIONS:
1.In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2.Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3.Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

However, I made some adjustment to it. We reduced the sugar to 1 1/2 for each batch. And we did not roll the fried churros into the cinnamon and sugar mixture. However, I prepared the butterscotch sauce as a dip. And instead of transferring it into a piping back, I let the dough slightly warm and form the churros using my hand and use a fork to create the effect. Extra work but worth doing when you get what you want.




The butterscotch sauce:

25g butter
1 cup of brown sugar
1 cup of milk
Heat the saucepan. Melt the butter and sugar.
Then, add the milk. 
The mixture might turn to solid form when milk is added. Keep on stirring until it dissolve.
It's delicious and worth making. I made it two days in a row.

Wassalam.

Friday, October 24, 2014

Meehoon Sempoi

Assalamualaikum....

Anak tekak dan selera ni memang menghairankan. Ada kalanya kita 'crave', nak sangat-sangat makan sesuatu. Dan kadang-kadang pula kita 'really dislike' makanan tersebut. Dan bila selera terbuka, selera menghubungkannya dengan otak yang seterusnya menggerakkan kakitangan sehinggakan dalam keadaan letihpun kita masih manpu menyiapkan juadah yang diidam (only applies if we know how to make it).


Aku teringin makan meehoon. Hari dah malam. Aku buka petiais in searching for anything to add to the flavor..... there's only chicken. Well..... chicken will do. My ultimate is 'makan meehoon'.

Bahan2:
1/2 paket meehoon (direndam)
1 bawang besar
3 ulas bawang putih
1 sudu besar cili kisar
Isi ayam
Tomato sos (secukup rasa)
Garam gula (secukup rasa)

Cara:
1. Tumis bawang hingga kekuningan, masukkan isi ayam. Biarkan ia masak.
2. Masukkan cili kisar, tomato sos dan garam. Biarkan semua bahan masak. Tambah air jika perlu.
3. Masukkan meehoon dan sayur2an yang bersesuaian.
4. Gaul agar semua meehoon rata dengan perencahnya.
5. Siap utk dihidang.
You may add other things for mlre taste and visual appealing.

Sonang kan......

Wassalam.

Monday, October 20, 2014

Savoury French Toast

Assalamualaykum and good day all,

One nice thing about cooking your own meal is that you can prepare it to suit your taste buds. You can make it savoury, spicy, sweet or sour, just the way you like it.
The original french toast is eaten with golden syrup or honey. Being a Malay origin, I'd prefer mine to be slightly savoury, which is not suitable to be eaten with honey or alike. By definition, savoury or savory is having a spicy or salty quality without being sweet (definition by Online Merrriam Webster Dictionary). And that is how I like my french toast to taste. 


To make it:
6 slices of sandwich bread
*2 egss beaten
*1 onion - sliced
*Salt and pepper

How to:
1. Heat the non-stick griddle 
2. Mixed all the ingredient in a bowl
3. Apply butter slightly on both side of the bread
4. Dip the bread into the egg mixture
5. Toast on the griddle till brown on both sides

It makes a perfect breakfast.

Alhamdulillah .....


Friday, October 17, 2014

Masak Lemak Cili Api Telur Masin

Assalamualaikum

Kata orang, "Rezeki jangan Ditolak". Itulah ibarat apa yang terjadi. I have longed hoping to eat this masak lemak cili api but the belimbing buluh seems nowehere to be found. Not always at the market, and the tree outside my house is considered barren. 
Coming for kuliah subuh at the surau on Sunday morning, is where the 'rezeki' lies. Alhamdulillah. But... I do not have the suitable fish for the dish. As an alternative, the sailted egg will do.


Apa yang kita perlukan: 
1 telur masin (for single serving) 
1 batang serai (dititik)
1 inci kunyit
10 biji cili api
Segenggam belimbing buluh
Santan
Garam secukup rasa

1. Kisar cili dan kunyit.
2. Masukkan bahan blend ke dalam periuk bersama serai yang dititik.
3. Masukkan 2 -3 biji belimbing buluh untuk mengeluarkan rasa masanya.
4. Masa sehingga cili dan kunyit masak. masukkan sedikit air.
5. Masukkan telur masin yang dipecahkan. Biarkan dia mengeras.
6. Masukkan santan secukupnya, bersama lebihan belimbing puluh.
7. Perisakan dengan garam.
8. Kacau sehingga mendidih, kacau selalu supaya tidak pecah minyak.

Makan dengan nasi yang panas. Memang menyelerakan ....
Jemput makan .....

Allahua'lam


Tuesday, October 14, 2014

Pais ikan Air Tangan Mak

Alhamdulillah ...Seronoknya dapat makan air tangan mak....

Berjasalah dengan ibu selagi hayatnya masih ada.
Bahagiakanlah dia.
Dia telah bersusah payah menjadikan kita insan berjaya di hari ini.
Jangan di kala kita di puncak kejayaan, ibu dilupa, ibu dipinggir.
Dalam kesibukan tuntutan kerja, celahkan ruang untuk gembirankannya.
Penuhi tuntutannya sedaya mungkin.
Anak perempuan yang solehah membawa ibubapanya ke syurga tatkala taatnya pada suami.
Suami yang soleh pasti akan menyantuni ibubapa yang telah membesarkan isterinya dengan sempurna....
Begitulah .... harapan kita.

Ok, enough with the melodrama...Now for the recipe (made by mak, noted by myself)

Pais Ikan Air Tangan Mak


Resipi Pais Ikan

Ikan yang dibersihkan (biasanya ikan2 yang kecil supaya cepat masak)
*1 cawan kelapa putih
*2 biji cili merah
*1 bawang besar
*1 batang serai dihiris
Asam jawa
Garam
Daun pisang untuk membalut

How to:
- Kisar kesemua bahan hingga halus
- Gaulkan  bersama garam dan perahan asam jawa
- Bahan ini kemudiannya diperap bersama ikan untuk beberapa ketika supaya sebati.
- Bungkus di dalam daun pisang
- Bakar sehingga ikan masak tetapi jangan sampai hitam

Makan dengan nasi panas-panas.....memang umph....I could not stop myself for a second helping of rice even though I fully aware its dinner and I should control my carbo intake .... ;-p ..... jangan lupa jemput mak mertua makan juga ya.

Wassalam.

Serabai

Alhamdulillah.... sedapnya dapat makan air tangan mak. Especially when you come back from a day's work and find that it is readily served. 

Serabai .... bukan selalu dapat makan serabai ni. Cannot easily find in just any restaurant. In fact I do not know any restaurant that are selling serabai but I am sure there are.

Making serabai mak's style requires few tedious steps, however, the outcome is deliciously amazing.... at least to my taste buds. First we need to make the 'tapai', as mak call it, it must be done at least a day earlier. Next, to prepare the batter and let it sit. Then only to cook it.


The recipe:

This recipe requires 'tapaian nasi'
1 cawan nasi
1 sudu kecil ragi
Caranya:
Taburkan ragi di atas nasi. Percikkan air ke atas nasi. Masukkan dalam bekas kedap udara dan biarkan proses penapaian berlaku selama 1 malam (24 jam ).

Bahan serabai:
2 1/2 cawan tepung beras
1/2 cawan tepung gandum
2 cawan santan pekat
1/2 bancuhan tapaian nasi ***
1 sudu besar yis segera
Garam secubit

Campurkan kesemua bahan sehingga sebati dan tidak berketul-ketul. Bancuhannya cair.
Biarkan bancuhan sehingga kelihatan berbuih (Masa menunggu bergantung kepada cuaca, jika musim panas, penapaian akan berlaku lebih cepat).
Bakar dalam acuan. You can also use the smallest pan that is used to fry the sunny side egg.
Jika tidak mahu buat penapaian nasi, boleh juga dibancuh dengan hanya menggunakan yis segera. Gantikan dengan 1 sudu besar yis.

Kuah manis:
1 cawan gula putih
1/2 cawan gula merah
3 1/2 cawan santan cair
1/4 cawan tepung gandum
1/4 cawan tepung beras.
Masakkan kesemuanya di atas api perlahan. Kacau sentiasa supaya tidak berketul. Boleh sesuaikan kepekatan ikut kesukaan kita dengan menambahkan air biasa.


Umph... sedapnya.....

Thursday, September 25, 2014

Ready to go breakfast: Omellete and Baked beans

Assalamulaikum all,

At times we are too busy to prepare a breakfast (it is ALWAYS for me) .... but do not feel like having a breakfast outside the house. A fast and simple solution is to bash some eggs into something edible, tasty and healthy. The omellete could just be the answer.

My ready to go breakfast


With 2 eggs, 1 diced tomato, 1 diced button mushroom, a slice of diced capsicum, 2 table spoon of fresh milk, salt and pepper will do just fine with my husband's appetite. You may add cheese if your are fond of it. But not in my case.

Heat the small pan while you mix everything together. Melt a table spoon of butter. Than pour the mixture into the heated melted butter. Let it spread evenly onto the small pan, as it started to hardened, use the spatula to roll the egg to the side on the pan gently. And serve.

I like to have my omellete with baked beans .... you can pair it with others ..... bon appetite .....

Wallahualam.


Tuesday, September 9, 2014

Quiche again

Assalamualaikum.

Simple quiche for a light dinner tonight.
We had enough of the heavyweight meal for the day and thinking of something lighter for dinner.
I quickly set the oven to 175°C. Took out 3 eggs. Some fresh milk. About 1 tablespoon of buttermilk. Some thinly sliced cabbage. And some diced capsicums.
I quickly get the eggs beaten. Add the milk and buttermilk. Continue mix the mixture. Add cabbage and capsicum (two colours). Finally, add a pinch of salt and pepper to taste.
I pour the batter into the non-stick muffin tray. Half the mold each. And bake in the heated oven for about 15 minutes.

Whalla.... dinner is ready.

Saturday, September 6, 2014

Salted Egg Crab aka. Ketam telur masin

Assalamualaikum...
Alhamdulillah... i am back. Yup. True. Have not been posted any updates for quite sometime... no reasons. It is just because ....

However, i am currently feeling at the top when i managed to successfully prepare the much likeable (at least by us) The Salted Egg Crab. First tried the dish at Adam Lai in  Shah Alam and we immediately fell in love with the taste. But... as we aware, eating crab at a restaurant does not gives us the pleasure of sucking everything to the last bit which makes us think twice to order it again. Able to cook it at home satisfies me.... 

My Salted Egg Crab

Enough with the crap, now back to the recipe.

Thanks to net technology, the recipe is found through various cooking blogs.. thanks to all.

Ingredients
(I) 2 crabs - halved and cleaned
Corn starch
Salt and pepper
Frying oil
We begin preparing the crab. Coat the crab with the corn starch, salt and pepper. The fry to cook. Cooled.

(II)
2 salted egg
Boiled. Use 3 yolks and half whole egg. Mashed.

(III)
3 cloves of garlic - crushed
2 stalks of curry leaves - only the leaves
About 5 to 6 hot chillies
About 2 to 3 table spoon fresh milk
Pinch of sugar and salt (if need to)
Butter for cooking

Melt the butter. Don't let it brown.
Add the garlic, chillies and curry leaves. Fry till fragrant.
Add the mashed salted egg. Fry till mixed.
Add the milk. Let it cook. You know its ready when it starts to bubble.
Finally add your crab. Mix well. Ready to serve.

Try it. It's doable. Home cooked meal is always the best.

Wassalam.

Friday, May 30, 2014

Nasi Arab Haji Azwan Olahan Ust Ahmad Husni

Assalamualaikum....

Apa khabar semua? Amacam? Panjang tak nama resepiku hari ni. Hihi... nama resipi istimewa sebab tukang masak istimewa.... and definitely its not me.

Mr Big Boss suddenly had this dire desire to cook the nasi Arab for the family on his day off. Well, Alhamdulillah.. I am going to just wash hand and ready to say Bismillah to eat. But...... the reality .... it does not come easy.

We came back from some small transaction in Sg Buluh at 11.30am, Mr Hubby insisted that there is enough time to cook the Nasi Arab before leaving to the surau for Jumaat Solah. Mr Hubby instructed me to get the ingredients ready and I ordered my sous chef to hit on it.

Nasi Arab Hj Azwan

Here goes the recipe:
3 large Onions*
3 cloves Garlic*
Ginger*
Blend the (*) ingredients
Bahan tumis:
Tiga serangkai untuk menumis. Lebihkan buah pelaga.
1 sudu rempah kurma
Addition:
Yogurt dan saffron
Air secukupnya
Beras basmathi yang telah dicuci



To cook: 

1. Tumis hirisan bawang, 3 serangkai dan bahan blend sehingga naik bau.
2. Masukkan serbuk kurma. Masak sehingga kesemua bahan masak dan kering sedikit.
3. Masukkan air mengikut sukatan kadar beras yang akan dimasak.
4. Biarkan air mendidih dan masukkan beras.
5. Tutup periuk. Bila air dan kering. Gemburkan nasi. Masukkan 2 sudu yoghurt dan dan air rendaman saffron.
6. Gaul sebati.

Siap...

Untuk menambah aroma 'smoked'
1. Sediakan mangkuk bersih yang dimasukkan sedikit minyak zaitun.
2. Buatkan lubang ditengah nasi. Dan letkkan mangkuk tadi.
3. Panaskan ketulan kecil arang sehingga mengeluarkan asap.
4. Bila sudah ada sedikit bara, masukkan ke dalam mangkuk minyak zaitun tadi dengan segera dan tutup periuk.
5. Asap dari bara yang bercampur minyak zaitun tadi akan menghasilkan 'smoked' effect yang menambahkan aroma.

Selamat mencuba....


Wednesday, May 21, 2014

Special Wholemeal Coconut Pancake with Chive


Assalamualaikum ...

Suddenly I'm craving for coconut pancake on this rainy and cold evening. But I have limited opened stock of multipurpose flour and plenty of wholemeal flour. And the rain showered my herbs garden give life to my chives in the pot. Sound like a good combination to me ....Therefore, let's make an innovation.

My wholemeal coconut pancake


But what is there in Chive?
Found this from a google search:

Livestrong.com
Allicin 
A content in chive which is also found in garlic and onions. Allicin might lower cholestrol and blood pressure and improves heart particularly. Allicin aids in cholestrol management by reducing the LDL levels and increasing the HDL levels. It might cut down the blood pressure and prevent blood clot.

Antioxidant
Chives might also helip in the fight against cancer because they contain antioxidants that help destroy free radicals and discourage the growth of cancerous cells and tumours.

Wealth of Nutrients
A tbsp of chives alone supplies
- 9 mg of potassium
- 3 mg of calcium
- 78 mcg of beta carotene
- 3 mcg of folic acid
- 6 mcg of vitamin K
- and traces of several B vitamins, iron and magnesium

Enough about chive ....now back to our recipe.

My ingredients:
1 cup grated coconut (preferably young coconut which gives tastier and sweeter taste)
1/2 cup wholemeal flour
About 1 stalk of fresh chive (minced) - happy to announce, fresh from my tiny herbs garden. :-)
1 table spoon butter
1 cup plain water
pinch of salt to taste

How to:
Mix all the ingredients in a bowl. Using a spatula will do.
Heat the griddle.
Once heated, spoon the batter onto the griddle and spread the batter thinly onto the surface.
Let it brown and flip over.
Let it brown and ready to be served.

You may enjoy it with spicy gravy, or honey. But i enjoyed it as it is.

Bon Appetite!!

Wassalam.


Tuesday, May 6, 2014

Pratha Wraps


Assalamualaykum,,

Hrmm...  sekali sekala tukar selera sedap jugak, asyik-asyik makan nasi saja ... (tapi rasanya selalu jugak tukar seleara ni). Sebelum balik kerja, singgah dulu di dapur-dapur orang famous ... my frequent visits will be to Cik Mat Gebu,  Diana's Sky Blue Kitchen (Love the photos there), MamaFami's ... to name a few. Bila singah-singgah kat dapur orangni, memberikan sedikit inspirasi untuk memasak.

On one fine evening, I happened to drop by at Diana's whom talked about this Pratha Wrap. It seems that (from her blog), she took the idea from Cik Mat Gebu, I was definitely attracted to it. It looks deliciously yummy. Here goes my version:



Ingredients:
3 ready made pratha (bought from hypermarket)
3 slices of Pacific Fish Fillet (bought from the hypermarket)
Garnishing: Slices tomatoes, salads, pickels, olive
Sauces: Vegetarian mayo (ini je pun yang ada kat rumah sebab dear Sabrina is allergy to eggs) and thousand islands

How I made it:
Deep fried the fish fillet. Sliced it horizontally.
Reheat the pratha (I reheat it on the pan over the stove)

Wrapping process - 
Place the salad, sliced fillet, tomato, pickles and olives. Spread the sauces. Wrap.
I used the toothpick to hold the wrap. Make sure to let your family know about this to avoid unwanted circumstances.

That's all. Easy. Delicious. Fast to prepare.

Wallahua'lam.


Wednesday, April 23, 2014

Purple cabbage pancake.

Salam alaykum.

Ni gara-gara cabaran kawan-kawan untuk menguruskan badan. To take up the challenge I gradually reduce my rice intake. I have not reach the level where I can live only on fruits and soups. Therefore I created this filling, but still carbor diet however less starch as compared to potato or rice.





The ingredients:
1 cup of general purpose flour
1 egg beaten
Thinly sliced cabbage
Half cup of fresh milk
Salt to taste.


  1. Add all the ingredients together to form a batter. If the batter is too thick, add water to it.
  2. Laddle the batter and pour onto the pan. Let it turn golden brown and flip the other side till also golden brown.
You may choose to it either with syrup, honey or the sambal bilis. My Malay taste preferred the spicy sambal bilis.

Bon appetite.

Baked pasta


السلام علیکم

Thinking about what to cook is always a pain in the neck. And tonight i was at a dead end thinking what to serve for dinner. Our routine on weekends is not to eat rice for dinner. Everybody was hoping for something that is simply delicious

After a thorough search on the net, after reading through several cooking sites and blog, I opted for "Baked Pasta".


Hmmm... delicious and simple in the making.

It requires 4 processess of making: 
1) preparing the white sauce
2) preparing the gravy
3) boiling the pasta
4) bake


Preparing the white sauce :
This is how I make my roux:
1 table spoon of butter
1/2 cup of general purpose flour
About 3 table spoon of thickened cream
1 cup of water
salt and pepper to taste

Melt the butter in the gridle. Quickly add the flour and stir well. Next, add the milk and water. Stir consistently till no lumpy is visible. Add salt and pepper. Add more water if the sauce is too thick till you get the correct consistency (which do not drip easily from the ladle you are using to stir)
Once done put aside.

Preparing the pasta sauce:
Minced beef
1 Onion diced
3 cups Tomato puree plus pasta sauce
6 Mushroom - sliced
1 Tomato - diced
1 stalk celery - diced
1 table spoon Cooking oil




Preparing the pasta:
First, place the pasta at the bottom of your pan (first layer)
Second, layered the pasta with tomato sauce
Third, layered with the white sauce
Fourth, sprinkle some cheese
Fifth, repeat the first, second, third, fourth and fifth steps till all ingredients done.
Make sure the top layer is well covered with the white sauce because you do not want to burn your pasta.

It's mouth watering, i can assure you.

Happy eating !!!

Wassalam.

Nasi ulam

Assalam,

Dah bersawang blog ni.... tapi dapurku tak lah bersawang seperti ni. Cuma masa tidak mengizinkan untuk berbait di sini. Tapi hari ni rasa terinign nak berkongsi... sebenarnya untuk peringatan pada diri sendiri. To be honest, when viewing my past post, it refreshes my cooking mood as well. Also, there are recipes that I only I have it here for future references.

And today, it is going to be nasi ulam.  Hmmm.... I love it. Delicious and healthy too.

Mak memang suka makan ulam-ulaman. Dan kalau mak bertandang ke Shah Alam, masa tu lah ulam-ulam di 'herbs garden' comelku dituai. Dan ketika itulah, pelabagai ulaman dan kerabu menjadi hidangan keluarga. Bukan aku tak suka ulaman dan kerabu ni .... tapi proses pembuatannya agak mencabar masaku. I am making it today as my assistant is here to help ... Atikah is back from hostel, and she loves ulaman as well.


From top-left: fresh ingredients from garden, sliced ingredients. Bottom: the nasi ulam

The ingredients:
Those picked from my garden:
- kadok
- cekur
- daun kunyit
- sirih cina (as my mother in-law calls it)
- beluntas

Others
- onion
- ginger
- grated coconut (kerisek)

** Slice all the above ingredients thinly

Seasoning
- salt
- pepper
- sliced dried fish (fried and pounded) or you may also use fresh fish (steamed and de-boned)

Main: one bowl of rice (cooled)

How to:
1. Prepare the rice.
2. Mixed all the sliced ingredients and grated coconut with the rice
3. Add and adjust the seasonings.
4. Ready to be served.

I had it with some sambal ikan bilis and fried dried anchovies. I had two plates of rice for this ..... sebab tak boleh buat selalu. Its healthy, but too many of it may caused excessive carbohidrates in the body ---- gemok wehhh....

Till then .... enjoy trying.... enjoy eating...

Wassalam.