Sunday, January 18, 2015

Bento - Omelette & Sauted Mushroom


A very happy morning to all. At times I don't feel like going out for lunch. Especially when there's a heap of work waiting to be completed. It makes gather some effort and strength to prepare something for my lunch. And, I chose to have these for lunch....

Filling, healthy and most importantly its guaranteed hygiene. I initially made the omelette for my husband's breakfast while for myself, I prefer to have muesli. This is when I thought of bringing the extra omelette for lunch. I dug into the fridge and found some mushroom. Just nice to add to my vege intake to accompany the eggs and beans.

Sauted Mushroom

1 packet of shitake mushroom - washed and diced thinly
1 onion - sliced
Salt and pepper to taste
1 tablespoon olive oil for frying

How I made it:
1. Simple fry the onion in the olive oil till tender.
2. Add the mushroom, fry till tender too.
3. Add salt and pepper to taste.

Whalla! It's ready. I like it when serve with sandwiches or burgers. Having it alone also tste good to my taste buds.

2 eggs - beaten with 2 tablespoon buttermilk
half tomato - diced
half onion - diced
2 mushroom - diced
1/8 capsicum - diced
cooking oil

1. On a heated non-stick pan/ gridle, fry the onion.
2. Add the rest of diced ingredients.
3. Add the egg mixture. Lower the heat.
4. Let it cooked slowly.
5. Roll it.



Tuesday, January 13, 2015

Back-to-school : Congo Bar + Aglio Olio


Back to school. Mothers are always busy. Preparing what can brought back with the kids to their hostel. In my case, I asked the kids in a very much advance. So that I could prepare the ingredients, and prepare myself for the labor work (ouch!!!) mentally and physically.

And this time, the kids opted to have Aglio Olio (perhaps because they only had a small portion the last time I made it) and Congor Bar. Atikah requested for the congo bar and Sabrina requested for the Aglio Olio. But I'm making it extra so that many more could share the feast.

The congo bar recipe is simple. Atikah can now make it with very tiny supervision. The recipe is here

For the Aglio Olio, it uses plenty of garlic (thats how I like it).  For this, I get Sabrina to sit almost like the whole morning peeling the garlic.

The recipe goes :

2 handful garlics - peeled, chopped
2 stalks parsley (I added some celery as well)
prawn and squid
Chilli flakes
salt to taste                       
3 tbsp olive oil

1. Fry the gralic till fragrant. Add the prawns and squids. Add parsley and celery.
2. Add the pasta.
3. Season with salt, and chilli flakes. (You may add some plain water or stocks to add moisture to your liking). Mix well.
4. And it's done.

Fast and tasty. Alhamdulillah

Monday, January 5, 2015

Pepahat @ Bamboo Clam


Kemasukan terbaharu di tahun baharu, 2015.

Mempunyai anak-anak yang semakin meningkat dewasa memang mencabar. Memastikan mereka di landasan yang diredhai Allah sepanjang masa. Menjadi sahabat dan pengurus. Tak lupa juga menjadi financial guarantor. Namun pada masa yang sama ada nikmat di sebaliknya. 

I can start doing the 'remote control' job. And last Sunday, that was it. It was a remote control cooking instruction, and as far as I am concern, the lunch is ready on the dining table when Ayah got back from surau. Alhamdulillah. they can now be trusted -- my two beautiful princesses --- Hazirah and Marsya (as their friends call them), but we called them Atikah and Kak Ngah --- cutie isn't it??

It was a weekend out for the five us to Pasar Tani in Seksyen 13 Shah Alam. It is mostly to fulfill their request to find anything interesting there. Hakim got his two jerserys and a three quarter. Sabrina got her dress and a top. Atikah got her blouse and top. Ayah got his bamboo clam. Ibu got nasi lemak for not having breakfast yet .... pathetic heh?

Pepahat or Bamboo clam was a favourite to all excluding ibu. I can eat it but not so fond of it. Coming back from a tiring walk about at the Pasar Tani, my aging body requested a rest but it was already noon, which called for a remote control cooking instruction. I simply informed the two girls what to cook. Prescribed the ingredients and instructions... and ibu off to do other chores. And those were our lunch on the first Sunday of the year 2015. All prepared by the two girls --- its overdue, they should have been able to do it sooner.

The more 2 kilos pepahat was turn into Sweet Sour and Bercili.

Sweet Sour (by Atikah)
3 garlics - minced
1 onion - sliced 
3 table spoon tomato ketchup
3 table spoon chilli sauce
1 table spoon oyster sauce (but we ran out of this, therefore we did not put it in)
Pepahat - washed and rinsed
Salt and sugar to taste
2 table spoon cooking oil

  1. Simply fry the garlic till fragrant.
  2. Add the three sauces. Add some water. let it boil.
  3. Add the pepahat till cooked (not too long).
  4. Add the salt and sugar to taste.
  5. Add the onioc. And cooked for a while.
And, its ready.

Bercili (by Sabrina)
1 onion *
2 garlics *
2 fresh chillies *
(Blend these ingredients finely)
2 lemon grass - crushed slightly
1/2 tea spoon thick tamarind paste
Salt and sugar to taste.
2 table spoon cooking oil
  1. In a heated pan, fry the lemongrass for the aroma.
  2. Add the blended ingredients till cooked. Add water.
  3. Add the pepahat. Let it cook,
  4. Add salt, sugar and tamarind sauce. Let it cook and adjust the thickness to your like.
And, it's ready.

Alhamdulillah, it's a yummy lunch especially when we had it together. Alhamdulillah.