Wednesday, November 25, 2015
This was our dinner last night. We had the coleslaw as a side dish together with the burger. And it is eggless as I am using the eggless mayonaise.
Just like the chef in Farm Rules (Astro Channel 727) say, 'Chop Chop .....' , this is also about chop, chop add sauce.
I used about 5 layers of purple cabbage and about 2 inches of carrot for three servings. I thinly sliced the cabbage and grate the carrot.
For the sauce (Sorry if I got it wrong), I used:
2 tablespoon eggless mayo
1 teaspoon lemon juice
1 table spoon sweet condensed milk
about 1 tablespoon or less olive oil
salt and pepper to taste
Simply put everything into a bowl. Whisk it to thoroughly mix it. I added olive oil to smoothen the mixture because eggless mayo is thick and tend to be lumpy.
This is my first attempt .... and ... Alhamdulillah ... it's delicious. Thank you Allah for the great food.
Sunday, November 22, 2015
This my dinner last night. Simple fried spaghetti with purple cabbage in fresh tomatoes and basil. Garnished with mint. Full of flavors. The motivation comes from the need to cook whatever is in the fridge and health conscious as well.
Colors are good for health. Each colors in the variety of food provides different nutrients that the body needs. So... there you go: orange (tomatoes) + purple (cabbage) + green (basil and mint) + some protein from the minced chicken meat for tasty flavor.
Having simple menu tonight. Some sandwiches and salad. Here goes my salad:
I have some left over baked sweet potatoes from the morning. I shred some green lettuce. And for the vinaigrette I simply used the lemon juice + olive oil + some salt + pepper.
Mix everything well. And you get a healthy and delicious salad.
For the sweet potato:
I thinly sliced it. Arrange it on the hot grill that has been sprinkled with some olive oil, Then sprinkle salt and pepper and olive oil on its surface. Turn it over when it seems ready (just do not let it burnt). To make a salad, I further cut it to finger sized.
Tuesday, November 17, 2015
Taddaaa.... I am presenting to you SHAKSHOUKA ...
Shakshouka is a Turnisian food. Being Malaysian we love to try food from various continent. And tonight I am trying Shahshouka, a dish that many has been talking about (at least within my colleagues and friends). It is actually runny egg in a spiced tomato gravy. And it's delicious. I fell in love with it on the first try.
For the ingredients:
The star ingredients would be
*1 large Tomato (diced) and 2 tablespoon tomato paste (you can use canned whole tomato)
*1 1/2 teaspoon Cumin powder
*1 large Capsicum - diced
(I called it star because it really makes a difference when you have less of any of these)
1 large Onion
2 cloves of garlic
Eggs - 2 or 3, but maximum is 4 (depends on how many serving you are preparing)
Garnish with cilantro (but i used rosemary)
1. Heat the wok or pot
2. Saute the onion and garlic. Then add the diced tomatoes and capsicums. Let it cooked and tender.
3. Add water, tomato paste (puree) and let it simmer.
4. Add seasonings (salt, pepper and sugar)
5. When it reached the thickness that you prefer, lower the heat.
6. Break the eggs into it at different places in the wok. Cover the wok.
7. Do not let the egg gets too hard. A runny egg is very much better.
Quickly turn off the heat and serve with homemade bread. Sooooo .... delicious. Alhamdulillah
P/s. You can have it for breakfast or dinner.