Thursday, October 29, 2015

Kacang Phool


Alhamdulillah... it's finally in the house,  the Foul Medammas in gravy.

My first taste of this dish was at  restaurant. But I disliked it. I made up my mind that this dish is not appealing to my tastebud. Second try was at a good friend's house and it changed my perception towards this dish immediately. It was delicious. Superb. To judge the food alone is unfair. We need several trials before making a decision.

For this:
1 can of Foul Medammas (I used Kimball's) - drained and crushed slightly
1 can of baked beans
1 large onion
3 garlics
1/2 inch ginger
About a small bowl of minced meat
1 table spoon of ghee and oil for frying
Salt to taste
Fresh black pepper
2 table spoon curry powder

Preparing it:
I came home from office and quickly work on the beef. Get it chopped and minced.
Then work on the onions, garlic and ginger. Get it blended.
Mix some water to the curry powder to form a paste.
Heat the ghee an oil in a pot. Put in the blended ingredients. Then add the curry paste. Let it cooked.
Then add the minced meat. Let it cook.
Then add the foul medammas and baked beans. Put the tomato juices in too. Add plain water if need to.
Add salt and pepper.
Let it simmer. Till to the thickness that you wish.
Ready to be served with the sunny side egg, chopped fresh onion and chilli.

Have it with whatever you wish ... bread, pratha .. all are welcome. E. N. J. O. Y.


Tuesday, October 6, 2015

Gulai Sotong Cumi


We were actually on our quest to get all the dried seafood products from a trading center in Tanjung Dawai. While chit-chatting, the shopkeeper offered to sell us the fresh squid. Fresh from the sea. Without hesitation, we grabbed a kilogram of it. 

This is what becoming of it - Squid Curry

This curry is supposed to be similar to curry cooked at the Mamak Restaurant. But bearing a Malay hat, it turns out slightly different but tasty to our tastebud.

Quater kilogram of squid
2 large onions - sliced thinly
Curry leafs
2 Pandan leafs - washed and make a knot out of it
3 tablespoon curry powder - add some water to it to form a paste
Tamarind juice
Salt to taste
2 to 3 tablespoon cooking oil

Simple ingredient isn't it??
Now, making it:

Pour the oil in the pot. 
Add onion, pandan leafs and curry leafs. Fry till the onions are transparent or cooked (not burnt)
Add the curry paste. Let it cook.
You will know the curry powder is cooked when you see the oil coming to the surface.
Add the squid. Add plain water if need to.
When the squid is cooked (It did not take long to cook), add the tamarind juice and salt.
Let it simmer for a while.

Eat it with the hot rice. It's finger licking good.


Nasi goreng ringkas


Rushing from office to our home. Need a quick fix for the dinner? 
Fried rice is the simple answer.

A scenario.
You came home late. Rushing from the office and decided not to cook. 
Both the husband and you had not had a hefty meal for lunch earlier. Therefore you opted to eat out at a Malay restaurant.
What would you order?
Fried rice?

Well, why not make it yourself? 
Use all the available ingredients and kitchen tools.

How I made mine?
The rice: Entering the house, I placed my things near the counter. I quickly walked to the kitchen. 1 cup of rice is sufficient for the two of us. Washed and rinsed it, I cooked it in a Noxxa pressure cooker for 7 minutes. At times, I cooked using the Tupperware rice cooker (cooked in the microwave) for 15 minutes.

I get the ingredients ready for my fried rice.
1 onion
3 garlics
1 handful of anchovies
2 red chillies
Throw everything into the blender and blend it finely.

Next, prepare the vegetable to accompany it.

By then, the rice is cooked and cool it down by transferring into a large bowl. Cool to the room temperature.

Getting ready to cook:
2 table spoon of cooking oil
Fry all the blended ingredients till soften and brownish
Put in your vegies.
Flavoured it with salt and pinch of sugar (as I did not use any MSG)
Add the cool rice.
Mix well.

There you go ... a quick and easy fix,

You can add sunny-up egg, or fish crackers or fried prawn to your liking. It enhances the taste.

Happy cooking ...

#Note: You can also use Noxxa Pressure Cooker to prepare the fried rice, but my husband did not like it very much, therefore, I opted to traditional approach.

Monday, October 5, 2015

Penambah perisa


Dont be mistaken. This is not the sweet and cold and tasty and freezing Ais Krim Malaysia. It may look the same but it is not.

It enhances the taste of your dish but its not Ais Krim Malaysia.
It is the home-made stock. It is the homw made prawn stock. It will enhance the taste of your dish such as meehoon, fried noodle or even your Spaghetti Oglio.

Using the prawn shell and the beheaded head. Boil them on low heat. Then blend in a blended. Next strain it because we only need the liquid. And safe keep it in the freezer.

To use it, simply tear off the plastic or open the container. Add it into the hot frying paste (be it meehoon, kue tiao or noodle or spaghetti). It will dissolve in no time.

This stock will really add the tasty taste to your cooking. Say NO to MSG when you can get the good taste from your home made stock. It is healthier and cleaner too.

Well.... happy trying and experiencing. Only a little extra effort is required.