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Assalamualaikum Lets crabbing for today. We plan for seafood dish for today: the crab and bamboo clam For bamboo clam, its going to be cooked in chilli, what about for the crab? After a long discussion, we opted for something very simple. The buttered crab. Not battered but buttered. Alhamdulillah the experiment was a success. It tasted good. You can enjoy the sweetness of the crab unlike if it is cooked in a gravy. Buttered Crab 5 crabs; cyt into half and washed 5 garlics - crushed Handful curry leafs 3 table spoon butter Pepper 1. Heat the wok. And add butter. 2. When the melts, quickly add crushed garlic and the curry leafs. Fry till brownish. 3. Add crabs. Put the lid on. Let it a while until the crab is well cooked (or to your liking). 4. Sprinkle pepper. It' s ready..a short cooking a preparation time PLUS its delicious. Bon appetite. Wassalam.

Assalam. I know it has been a long silence. That's normal as I am not a hardcore blogger. Doing this just as a stress-free activity ☺. And today is A Nasi Daging on our get together meals. Lunch when everybody is around.  I made some dalca too to have with the Nasi Daging but did not snap a photo of it. In fact this photo is the only one I had managed to snap before everybody hungrily feasting it. My recipe: 3 cups of rice 1/2 kg Beef 1 large Onion and garlic - sliced 1 inch ginger - sliced The three stooges - cinnamon, star anise and clove 1 tomato - cubed 2 table spoon of cooking oil 2 table spoon of kurma powder Boil a half kilo beef in the Noxxa pressure cooker for about 45 minutes for tenderness. Make sure the boiling water will be sufficient for cooking the rice later. Meanwhile, in another pot, saute the onion, garlic, ginger and the three stooges in a hot oil. Add tomato. Then, I added some thinly sliced beef and the kurma powder. Add some water. Cook ti...

Assalamualaikum, This is my breakfast. It is the 'Cucur Carrot'. Malaysian is famous with CUCUR. With Cucur Udang, Cucur Bilis, Cucur Jagung, and Cucur Kodok@Cekodok. The base for these cucur is the same. It uses the same batter. Only different in its flavor. The batter differs from one cook to another. My base (batter): About 1 cup of water About 3/4 cup of multipurpose flour A pinch of salt to taste 1 large onion sliced thinly The batter must not be too runny nor too thick. If it is too runny, it will trap lots of oil when frying. If it is too thick, it will be hard when cold. Through experience one can get the correct consistency just by looking at it. Some people use the cold water to mix the batter and others use the hot water. But I simply use the plain water. Almost on alternate mornings, I will make the carrot juice or any other fruit juices. When juicing carrot, the residue is plenty. I thought it is a waste to just through the...