Tuesday, January 31, 2012

CLASSIC FISH AND CHIPS


This is my final entry for the day and for the month. Thank God finally I managed to clear all the outstanding from my folders and tomorrow I'm gonna start fresh, one recipe a day.

This is a classic fish and chips recipe and simple recipe without alcohol/beer, I used milk instead. It's tasty and crispy. Serve with chili sauce or the favourite's tartar sauce.
N3 terakhir untuk malam ini dan untuk bulan ini. Akhirnya semua dah saya uploadkan dari folder yang tertunggak. Sudah tak ada outstanding N3 lagi. Semua dah clear..senang nak manage...umur macam ini kalau tidak diupload cepat-cepat nanti lupa pula. Resipi ini adalah resipi kelasik fish and chips biasa aje buat adunan tepung macam kita buat udang celup tepung. Sedap makan dengan cili sos atau tartar sos.


Next Post - Breakfast Menu

BOLKUS FANTA


This is another recipe that I got through Indonesia NCC Bolkus Week. Instead of the the normal soda used in this steamed cupcake, I replaced it with red Fanta. The result turned out the same, look's like any carbonated drinks fit this cupcake.

Saya suka meneliti bolkus yang dihasilkan melalui Indonesia NCC Bolkus Week, cukup cantik-cantik bolkusnya, rasanya saya sudah mencuba dua tiga resipi dari sana dan ini adalah salah satu daripadanya. Bolkus ini menggunakan Fanta merah menggantikan soda yang biasa..malah untuk resipi ini kita boleh menggunakan apa-apa jenis minuman berkabonate..pasti tidak menghampakan, yang merah itu saya gunakan Fanta manakala yang putih itu saya gunakan sprite. Hasilnya sama, lembut dan sedap.

Next Post - Fish and Chips

PAU COTET SARDINE



A steam bun with sardine filling that I learned to make it from Sinaran Menu.  I love these cute little buns, they are soft and fluffy texture. For the versatility (you can insert any filling of your preference) , it can be sweet or savory. It's yummy!!!

Thanks Puan Rose for sharing the recipes, though my pau not that smooth, I love it, it's tasty and delicious.


Cuti hujung tahun baru ini saya banyak buat experiment resipi-resipi yang belum pernah saya cuba sebelum ini. Seronok dan ecited bila hasilnya memberangsangkan. Resipi pau cotet ini adalah salah satu daripadanya..saya tidak pernah membuat pau...cuma baru ini saya cuba dua resipi, satu dari Ayu, Kitchen's Color dan satu lagi dari Puan Rose, Sinaran Menu, pau cotet ini adalah dari dapur Puan Ros. Sedap pau ini lembut dan yang bestnya inti sardine...makan memang tidak jemu.

Next Post - Bolkus Fanta

FRIED TEMPE / TEMPE GORENG

Tempeh has unique characteristics that allow it to be easily prepared in a number of different tasting dishes, however I prefer in the most simplest way that is by deep frying. Rub tempeh with turmeric and salts and deep fry till golden brown. Add some onions and chilies made this fried tempeh awesome. I love this with hot steamed rice. Simple recipe and good for vegetarian.

Some context on tempeh to those who just heard about tempeh :- Description excerpted from Wikipedia 

Tempeh - Courtesy from Google
Tempeh (English pronunciation: /ˈtɛmpeɪ/JavanesetémpéIPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of proteindietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as the tempeh ages.[2][3] Because of its nutritional value, tempeh is used worldwide invegetarian cuisine; some consider it to be a meat analogue.




Paling puas menikmati tempeh ialah dengan goreng simple aje. Biasanya saya goreng garam kunyit dan masukkan seidkit cili merah, cili hijau dan bawang besar....cukup!!! makan dengan nasi panas.sambal belacan cukup nikmat rasanya. Mudah dan ringkas dan yang paling penting tempeh ini banyak khasiatnya.

Next Post :- Pau Chotek

TAUHU GORENG SAMBAL KICAP/ FRIED TOFU WITH SOY SAUCE SAMBAL


A very simple dish that best accompany with rice. The Sambal Kicap really knowk your socks off..add more bird's eyes chilies if you want it hot and spicy. Store the sambal in the fridge for future use, you can serve the sambal with "soto" or any noodle soups.

Fried Tofu With Soy Sauce Sambal / Tauhu Goreng Sambal Kicap


    INGREDIENTS
Sambal Kicap
10 biji cili padi
1 ulas bawang putih
1 sudu kecil garam
1 sudu besar gula
3-4 sudu besar kicap manis
1 sdb air limau nipis

Cara membuatnya
1. Tumbuk cili padi, bawang putih, garam dan gula.
2. Bila telah lumat masukkan dengan kicap, air limau nipis dan kacau hingga rata.
3. Hidangkan dengan tempe goreng…

Bahan Tauhu
5 keping tauhu goreng dan potong empat
100 g taugeh dicelur
1 biji timun dihiris nipis

Susun atas pinggan dan hidang bersama sambal kicap
Resipi yang mudah, ringkas dan sedap. Ini adalah menu penambat selera. Sedap makan dengan Nasi panas. Sambal yang lebih jangan dibuang..boleh disimpan dalam fridge danguna untuk makan dengan soto atau mee soups.

Next Post :- Fried Tempe / Tempe Goreng

MALAYSIAN FISH CURRY WITH EGGPLANTS


An aromatic fish curry.....the Malaysian way .Today's recipe is extremely easy - you can make an authentic and delicious curry dish with store-bought curry paste as long as you add some touches of your own.   I used black promfret /bawal hitam, just tell the fish seller that you want to make curry, he will slice the fish accordingly. Life is easy now a days..as for the curry powder I used Baba's..Baba's curry powder has a vibrant color and very tasty. 

I used to have an Indian maid during my school days and I remembered every time when my mom wants to make curry she will grind the curry paste..my goodness real authentic curry..those days we made every thing with our bare hands. My fish curry is a little bit spicy and tangy. I like thick and spicy curry and for normal instances I used 3 small packet of Baba's curry powder for 1 hole fish. You can adjust the thickness of the curry depending on your preference.


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Fish Curry With Eggplants





Ingredients:
• 500 g Pomfret (black) • 2 long eggplants - halved and cut into two • 2 Tomatoes (cut into wedges)• 3 packets  Fish Curry Powder • 3 tbsp Tamarind (dried) • 2 1/4 Cups Water • 1 tsp Mustard Seeds (black) • 1/4 tsp Fenugreek Seeds • 1 tsp Cumin Seed • 1 Curry Leaf (Stalk) • 2 Chilies (green, halved lengthwise) • 5 Garlic Cloves
* 9 shallots
• 1/2 cup Coconut milk • 4 tbsp Oil • 1 tsp Salt 

How to make Malaysian Fish Curry:
Grind garlic and shallots to a smooth paste in a blender, adding a little oil if needed to keep the mixture turning, keep it aside.
Add curry powder with 1/2 cup water to form a paste, keep it aside.
Soak tamarind pulp in 2 cups of water for 5 minutes, then squeeze and strain to obtain juice. Keep this aside.
Heat oil in a wide saucepan, add mustard seeds, fenugreek, cumin and curry leaves.
Fry until mustard seeds start to pop.
Mix the garlic onion paste, stir fry over low heat until mixture smells fragrant and starts to brown
Add curry paste and cook over low heat until dry and oil starts to separate
Mix tamarind juice and bring to a boil.
Add fish and eggplants, tomatoes, chilies, coconut milk, salt.
Simmer gently for about 10 minutes or until fish and eggplants are cooked through


Kari ikan kegemaran saya...selalunya saya suka yang pekat dan selalunya saya gunakan rempah kari Baba's dan untuk 1 ekor ikan bawal saya guna tiga paket rempah kari..memang cantik dan berminyak. kadang-kadang saya masukkan bendi dan kadang-kadang saya masukkan terung..tapi resipi kali ini saya masukkan terung panjang. 

Simpan satu malam dan esoknya cicah dengan roti..memang hebat kari Malaysia ini. Kemudahan sudah ada..rempah siap yang tidak memerlukan kudrat untuk menggiling. Bila buat aje kari ini ingat arwah umi..kalau masak kari mesti hendak rempah giling...berpeluh dibuatnya kalau dia suruh kita menggiling..tetapi masa kita orang kecil-kecil dulu ada pembantu India yang selalu membantu arwah bab-bab menggiling ni...tetapi sampai hari ini memang terkenang kari arwah...memang mantap.

Next Post - Tauhu  Goreng Sambal Kicap

RENDANG KERANG / COCKLES RENDANG


I wouldn't cook this if I have to boil and shell the cockles. It's tedious..however thank god..you can find the shelled cockles in the market these days.  One hussle released. I bought 1 kg of shelled cockles and made this rendang. This dish serve best with Nasi Lemak or bread. If you love hot and spicy then add bird's eyes chilies. This is heavenly delicious!!!!.



Tekak terasa hendak makan rendang kerang, tetapi memikirkan hendak merebus dan mengopek kerang ni lah yang buat tidak semangat, tapi nasib baiklah sekarang ni di Pasar besar Ipoh ada kerang yang siap dikopek, saya beli sekilo dan buat rendang ini.

Resipi saya ambil dari dapur Along - HomeKreations...sedap resipi ini, kalau hendak lebih kick hiris daun kunyit dan kalau hendak lebih pedas tambah cili padi. Sesuai dijadikan lauk untuk Nasi Lemak atau dimakan dengan roti. Thanks Along for sharing the recipe, akak ikut exactly.

Next Post - Fish Curry With Eggplants.

TUESDAY THINGS - CREAMY SHRIMP AND BROCCOLI SPAGHETTI


What I hate about this time of the year is the children's sport activities, my goodness January till March the girls have to stay back for their sports activities and it's always I have to prepare heavy breakfast for them to pack to school. Today Eyba requests spaghetti and I made this Creamy Shrimp and Broccoli. Simple yet satisfying. Good combination of shrimps and broccoli. It was quite good, and came together quickly. I can imagine lots of variations on the same theme (diced ham instead of shrimp, chopped kale in place of broccoli, or skip the broccoli all together).
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Creamy Shrimp and Broccoli Spaghetti / Fettuccine Recipe

INGREDIENTS

  • 2 to 3 cups broccoli florets, cut into bite-sized pieces
  • 1 pound fettuccine (I used spaghetti)
  • Extra virgin olive oil
  • 2 cups heavy cream
  • 2/3 cup chicken stock
  • 6 garlic cloves, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes)
  • 2 Tbsp finely chopped fresh parsley
  • Salt

METHOD

1 Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.

2 While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.
3 Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.
4 While the pasta is cooking, combine the cream, chicken stock, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.
5 Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Salt to taste.
Serves 6.

INDONESIA PEARLS PUDDING



I got this from the recipe book that I bought at the airport on my way to a meeting in Singapore. This pudding is made of Indonesian Mung Bean Flour with large pearl sago. A reminiscent of kuih Nagasri but the recipe here calls for 1 1/2 tsp agar-agar powder. It's creamy and a bit chewy with the presence of the pearl sago
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Indonesia Pearl Pudding





100 g large sago
1 pack Hung Kwe Flour (white)
200 g sugar
1 1/2 tsp agar-agar powder
200 ml coconut milk
400 ml water
pinch of salts
yellow, green and red coloring

Cook sago in hot water until tranparence. Rinse and filter it. Divide into 3 portion. Add green, red and yellow respectively./ Masak sago sehingga jernih. Tapis dan toskan airnya. Bahagi kepada tiga dan warnakan setiap satu, merah, hijau dan kuning

Mix coconut milk with water. Mix the flour with some of the coconut milk mixture until well combined./ Satukan santan dan air dan campurkan separuh dari santan tadi dengan tepung. Kacau sehingga sebati.

Mix remaining coconutmilk with sugar salts and agar-agar powder. Cook until dissolved. Pour in coconut and flour mixture. Continously stir until thickens/ Campurkan baki santan dengan gula, garam dan serbuk agar-agar. kacau diatas api sehingga pekat sedikit.

Pour into molds and leave to cool / Masukkan ke dalam acuan dan biar sehingga sejuk.
Resipi ini saya ambil dari buku resipi yang saya beli di airport ketika menunggu persawat untuk mesyuarat di Singapore. Resipi nampak simple dan bahan semua ada di rumah jadi saya cuba. Resipi ini lebih kurang macam resipi "kuih cantik manis" Indonesia cuma yang ini ada dimasukkan sedikit serbuk agar-agar dan menggunakan sago mata besar. Warna pudding ini sebenarnya putih tapi entah macam mana yang saya buat ini agak kekuningan sedikit..mungkin warna dari sago tu turun. Sedap dan sesuai sebagai sajian pencuci mulut

Next Post - Breakfast Menu

Monday, January 30, 2012

APAM SERI AYU



This steamed "kuih" has a fantastic aroma, the aroma of the screwpine leaves, the texture of the kuih is soft and spongy. Very nice and presentable for functions or party. Don't limit yourself to just green..you can make a colorful range if you like.

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Apam Seri Ayu



Bahan-bahan
  • 5 biji telur (saiz kecil)
  • 250gm tepung gandum
  • 300gm gula (*akak kurangkan kpd 270 gm je)
  • 2 camca teh ovallate
  • 1 camca teh baking powder
  • 250ml santan
  • sedikit pewarna hijau
  • 2 camca teh paste pandan
  • Kelapa putih secukupnya (digaul dengan sedikit garam dan tepung ubi)
Cara-cara: 
  1. Panaskan kukusan.
  2. Pukul telur, gula dan ovallatte hingga kembang dan gebu.
  3. Masukkan santan, tepung gandum, baking powder, paste pandan dan pewarna.
  4. Kacau lagi hingga sebati.
  5. Sapu sedikit minyak pada acuan.
  6. Masukkan kelapa di bahagian bawah acuan dan mampatkan.
  7. Masukkan adunan dan kukus selama lebih kurang 5 minit.
  8. Setelah dikeluarkan dari kukusan, tunggu hingga sejuk sikit supaya senang dikeluarkan dari acuan.

Lama dah teringin hendak mencuba apam ini cuma baru kesempatan mencubanya semasa cuti baru-baru ini. Untuk resipi-resipi macam ini saya suka menggunakan air pandan supaya kuih ini harum dengan bau pandan ialah resipi ini banyak menggunakan telur jadi pati pandan boleh balancekan bau telur. Resipi saya ambil dari dapur Ummi - Home Sweet Home. Sebenarnya resipi ini tidak terhad kepada warna hijau aje..boleh juga gunakan warna-warna lain jika suka..malah chocolate pun nampak menarik.


Next Post - Kuih Mutiara Indonesia.

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