SPICY MACARONI CHICKEN SOUP / SUP AYAM MAKARONI BEREMPAH

This hearty soup perfect with rice or bread. I made a spicy version using the ready made "rempah sup" soup spices powder. You can make this mild or spicy depending on the spices used. For really spices add some sambal while serving.

INGREDIENTS

1/2 chicken cut into chunk / 1/2 ekor ayam dipotong kecil-kecil

1/2 cup macaroni - boiled / 1/2 cawan makaroni direbus

3 potatoes halved /3 biji ubi kentang dibelah dua

3 tomatoes quartered / 3 biji tomato segar dibelah empat

spring onions - chopped / daun bawang daun sup

fried shallot / bawang goreng

1.5 litre water / 1.5 liter air

1/2 chicken cube / 1/2 pati kube ayam

1/2 packet spicy soup powder  / 1/2 paket rempah sup

1 cinnamon / 1 kayu manis

3 Anise star / 3 bunga lawang

5 cardamon / 5 biji buah pelaga

Ingredients to be grounded

5 clove garlic/ 5 ulas bawang putih

1 onion / 1 biji bawang besar

2"ginger / 1" halia

Ground all and mix with sup powder to form a wet paste / Tumbuk semua bahan dan campur dengan rempah sup menjadikan pes basah.

PREPARATIONS

1. Bring water to boil. Add chicken, grounded ingredients, cinnamon, anise star, cardamon and potatoes. Simmer until chicken are done./ Masak air hingga mendidih. Masukkan ayam, ubi kentang, bahan yang ditumbuk serta kayu mani, bunga lawang dan buah pelaga. Renehkan sehingga ayam dan ubi empuk.
2. Add in chicken cubes, pepper and salts to taste./Masukkan pati ayam, lada dan garam secukup rasa.
3. Add pasta and finally add fresh potatoes./Akhir sekali masukkan makaroni dan tomato. renehkan seketika dan angkatun bawang dan daun sup. Sedia dihidang.
4. Garnish with dried shallots and spring onions / Taburkan bawang goreng dan dan daun sup. Sedia dihidang.

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Sup yang ringkas dan mudah. Sesuai untuk anak-anak. Ayam dipotong kecil-kecil, makaroni direbus dahulu, dicampurkan ubi kentang dan tomato segar menjadikan sajian ini begitu khasiat sekali. Saya tidak melibat sebarang minyak atau menumis sup ini kerana lemak dari ayam sudah memadai. Sesuai dimakan bersama nasi atau pun roti. Biasanya saya akan menambahkan sesudu sambal cili untuk memastikan sup tidak muak. Sambal dimasukkan ketika dihidang.

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Next Post - Stir Fried Radish

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GOOD MORNING MALAYSIA - TODAY BREAKFAST MENU, TEOCHEW ANCHOVIES CONGEE / BUBUR TEOCHEW BILIS

Today we have Chinese breakfast. I prepared Teochew Anchovies Porridge aka Congee with series of side dishes such as Anchovies and Peanuts, Eggs and Preserved Turnips, Salted Eggs, Dried Shrimp Sambal and Stir Fried Spinach With Belacan. Teochew Porridge is my family favorite, my children are devoted fan of this dish. I have to cook this at least once in a month. It's quite tedious to prepare all the side dishes, however this dish will normally last till dinner. So here goes my Teochew Porridge Series - ENJOY your breakfast and have a nice day.

TEOCHEW RICE PORRIDGE

Source : KitchenTigeress

(Recipe for 2 persons)

½ cup rice, washed

950 ml water

Bring water to a boil and add to rice. Continue to boil on high heat. Porridge is ready after about 15 minutes when water is slightly starchy. Old rice would need a few more minutes and a bit more water.

The ratio of water to rice changes with the amount of rice being cooked. Here's a rough guide:

¼ cup rice - 650 ml water

½ cup rice - 950 ml water¾ cup rice - 1,250 ml water

1 cup rice - 1,550 ml water

1¼ cup rice - 1,900 ml water

DRIED SHRIMP SAMBAL

10 red chilies

1 onions

2 tbsp dried shrimps

2 fresh tomato

1 tsp shrimp paste

2 tbsp oil

salts to taste.

1. Blend all ingredients into paste
2. Heat up oil and saute paste till fragrant, add salts continue frying for 10-15 minutes.

SALTED EGGS

5 eggs washed and boiled

1 onion sliced thinly

10 bird's eyes chilies sliced thinly

1/4 cup lime juice

1. Scooped boiled salted eggs and quartered.
2. Sprinkle sliced onions and chilies on top.
3. Finally pour lome juice.

KANGKONG BELACAN

Refer to previous entry on Kangkong Goreng 

Belachan

FRIED EGGS WITH PRESERVED TURNIPS

3 eggs

5-6 tablespoons preserved turnip

1 tablespoon oil

1 red chili sliced diagonal

1 green chili sliced diagonal

1 onion sliced thinly

1. Rinse the preserved turnip with water for a few times. Drain and squeeze the water dry with your hand.
2. Crack the eggs into a small bowl and lightly beaten. Add the preserved turnip and continue to beat the eggs for a few more times.
3. Heat up a wok and add oil. When the wok is heated, pour the egg mixture into the wok. Swirl the egg around the wok and wait for the bottom to set and turn brown. Flip it over and continue to cook. Use the spatula to break the egg into a few big pieces, dish out and serve immediately.

FRIED ANCHOVIES AND PEANUTS

50 g dried anchovies (ikan bilis), without bones and heads

50 g dried, raw peanuts

150 ml vegetable oil

a pinch of salt (optional)

1 green chili sliced diagonal

1 red chili sliced diagonal

1 onion cut into thin rings

1. Wash and drain anchovies twice to remove excess salt. Squeeze and pat dry with paper towels. Heat oil in a pan till smoking and add anchovies. Fry, stirring occasionally, till almost golden brown. Remove with a slotted spoon and drain on paper towels.
2. Reduce heat to low. Let oil cool down slightly. Put one peanut in the oil to check that it's not too hot. Oil should not bubble on contact with raw peanut. Add all peanuts to oil when temperature is right. Stir to distribute heat evenly. Pick a peanut without skin and watch it. When it changes color slightly, turn off heat and quickly remove peanuts with a slotted spoon. Drain on paper towels and – if you think the anchovies aren't salty enough – toss peanuts with a pinch of salt. Combine fried anchovies and fried peanuts. Finally add onion, red and green chilies.

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Menu kegemaran anak-anak Bubur Teochew aka Kanji, Tak tahu kenapa anak-anak seperti tidak pernah jemu dengan menu ini. Suka benar dan kalau makan akan berulang-ulang. Biasanya kalau saya masak bubur teochew ini, saya tidak perlu lagi siapkan makanan tengah hari, ulang tayangnya akan berlarutan sehingga ke malam. Untuk sajian ini selalunya saya akan siapkan dengan lauk-pauknya sekali, yang menjadi kegemaran ialah bilis goreng kacang, telur pecah lobak, sambal udang kering, telur masin, ikan masin dan sedikit sayur-sayuran, Menyediaknnya agak renyahlah sedikit sebab itulah biasanya sajian ini akan dibuat pada hujung minggu mahupun pada cuti umum.

Kepada yang tinggal disekitar KL rasanya tidak susah untuk mendapatkan bubur ala Teochew, Di sekitar Kampung Baru banyak kedai Cina Muslim menyediakan sajian ini. Berbagai lauk pauk  disediakan memang cukup menyelerakan.

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Next Post - Macaroni chicken Soup

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STICKY RICE WITH MANGO - KHAO NEAW MA MUANG

Mango on Sticky Rice aka Khao Neaw Ma Maung is an authentic Thai dessert.Sticky rice and mango is a marketplace favorite. The sticky rice is infused with sweetened coconut milk and top with fresh fruit, usually mangoes and also durian. Slices of sweet mango make this famous sweet and sticky rice dessert from the north of Thailand an absolute delight.  It is easy to prepare and you only need to cook the glutinous rice. It is very important for to get the right mangoes. The yellow mangoes are the best for this recipe.

INGREDIENTS

1 cup glutinous/sticky rice – wash and soak overnight

1 tsp salt
1 - 2 drop of pandan paste
1 1/2 cups coconut milk
¼ cup sugar
¼ tsp cornstarch + 1 tbsp water
3 ripe mangoes – peel and sliced

1. Prepare a steamer. Put the rice in a steaming pan, add in pandan paste and mix well. Steam the rice until tender. This will take about 25 minutes.
2. In the meantime, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely. 
3. When the sticky rice is tender, remove from steamer and pour 1 cup of the hot coconut milk over (reserve the rest for sauce) stir to mix the coconut milk into the rice. Cover and let it stand for half an hour. 
4. Heat up the balance of the coconut milk mix, add in cornstarch solution and bring it up slow boil. Turn off the heat once sauce thickens.
5.  To serve, place the sticky rice on plates. Top it with a few slices of mango and drizzle in some coconut sauce.

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Ini memang kesukaan saya, kalau makan tu memang tidak boleh berhenti lebih-lebih lagi kalau dapat buah mangga yang manis. Pulut mangga ini adalah sajian popular Thai yang menjadi kegemaran masyarakat Malaysia. Sajian ini juga merupakan sajian jalanan yang begitu popular di mana-mana bahagian Thailand. Menyediakan sajian ini tidaklah susah, kita cuma perlu memasak pulut dan menyediakan kuah santan untuk dimakan bersama mangga. Boleh dikatakan caranya sama seperti memakan pulut dengan durian. Paling penting dalam sajian ini ialah memilih buah mangga yang sesuai. Biasanya buah mangga yang berisi kuning menjadi pilihan, manis dan sedap.

Kepada yang belum pernah mencuba, cuba, saya jamin anda pasti suka dan anda tidak perlu ke thailand untuk merasanya. Tanak aje pulut, masak santan dan potong mangga. Itu sahaja, tapi hasilnya memang memuaskan.

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Next Post - Breakfast Menu.

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SAVORY STEAM YAM CAKE / TALAM KELADI BERLAUK

Yam Cake is a popular savory cake amongst Chinese in Malaysia and Singapore especially for breakfast. You can find this cake any food stall selling Nyonya kuih. I learned to make this cake from my Home Science Class and have not made it for quite sometimes.

This Yam Cake is basically a steamed kuih made from yam cubes, dried prawns and rice flour. It is then garnished with deep fried shallots, peanut, chillies and usually served with chili dipping sauce. For the same recipe you can apply to pumpkin and radish. Try this it's linger licking good.

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INGREDIENTS

1/2 small yam, peeled the skin and cut into small cubes/1/2 biji keladi potong dadu,

5 cloves garlic chopped / 5 ulas bawang putih cincang

1 onion - chopped / 1 biji bawang besar cincang

2 cups rice flour/ 2 cawan tepung beras

1/2 cup cornflour / 1/2 cawan tepung jagung

3.5 cups coconut milk/3.5 cawan santan

1/4 tsp pepper / 1/4 sdt lada sulah

1 tsp salt / 1 sdt garam

Garnishing :

• Fried shallots/ Bawang goreng
• Fried crispy dried prawns/ Udang kering goreng dan kisar halus
• Spring onion, chopped/Daun bawang dihiris halus
• Red chilli, cut into thin strips/ Cili merah dihiris halus
• Omelette/ Telur dadar nipis dan dihiris halus
• Grounded Peanuts/ Kacang Tanah tumbuk

PREPARATIONS

1. Heat oil in pan. Deep fry the cubed yam till golden brown. Dish up and put aside./Panaskan minyak goreng keladi yang didadu tadi sehingga kekuningan. Angkat dan toskan.
2. Pour away the oil and leave about 2 tbsp in the pan. Sautee garlic and onion till fragrant./Keluarkan minyak gorengan tadi dan tinggalkan 2 sdb. Tumiskan bawang putih dan bawang besar sehingga naik baunya.
3. In a big bowl, mix rice flour and cornflour with coconut milk. Mixed well./ Dalam satu mangkok besar satukan tepung beras, tepung jagung, garam dan lada sulah. Gaulkan dengan santan sehingga sebati dan tidak bergentel
4. Pour the batter into the pan./Tuangkan adunan ke dalamn periuk
5. Add in the fried yam cube, fried garlic and onion into the batter and cook batter till slightly thick and pour the batter into a well greased square tin 7 x 7/ Masukkan keladi, bawang putih dan bawang besar goreng dalam adunan tepung dan masak adunan tepung di atas api kecil sehingga adunan pekat sedikit. Tuangkan ke dalam loyang 7 x 7
6. Steam the yam cake for about 40 mins or till cook./ Kukus kuih selama 40 minit atau sehingga masak.
7. Leave aside to cool and garnish with fried shallots, dried prawns, omelette, grounded peanuts,spring onion and chilli./ Biarkan sejuk baru dihias dengan bahan hiasan mengikut citarasa masing-masing.
8. Serve with chilli sauce or sweet sauce/ Hidang bersama sos cili.

* The original recipe is in white, I have added purple coloring to match the yam color. Some used Chinese 5 spices in the batter. I omitted this. You can add the spices if you like it./Warna asal kuih ini ialah putih, saya telah masukkan beberapa titik warna ungu warna yang bersesuaian dengan keladi. Resipi asal juga memasukan rempah Cina 5 rasa, Saya tidak memasukkan rempah ini kerana,kurang gemar dengan baunya.

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Sajian ini terkenal dikalangan masyarakat Cina. Kebiasaannya dimakan sebagai sajian sarapan pagi dan dijual di merata-rata pasar Cina.Saya mempelajari membuat kuih ini semasa di sekolah menengah tetapi tidak pernah membuatnya.Kuih ini agak lemak dan sedap, untuk taburan atas, kita boleh juga menggunakan daging atau ayam kisar yang digoreng terlebih dahulu. Semuanya bergantung kepada citarasa masing.

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Next Post - Sticky Rice With Mango / Pulut Pauh

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TODAY BREAKFAST - INDIAN BREAKFAST / ONION DOSA

This is not April Fool, this is for real, this is my Onion Dosa, the outcome after 2 failures. Finally I made it!!!, mine looks like pancake anyway I am happy it works this time around. A little more practices will make my Dosa perfect. I am trying to make the thin version but still having a hard time to produce one. It is a bit difficult to remove first few dosas from he skillet. But once skillet comes to proper temperature, they come out well. I served this with coconut chutney which was a perfect combination.

Dosa is commonly known as Dosha in Kerala or Tosai here in Malaysia. It is a fermented Flat Bread made out of Rice and Urad Dal (Black Lentil). I adore authentic Indian food, my be due to the influence of my Indian maid that my mom used to have. I will always learned and tried my favorite ones. This is one of my favorite, in fact I am trying a few other Dosa recipes such as Paper Dosa and Masala Dosa.
Ingredients for the batter:

2 cups uncooked rice / 2 cawan beras

3/4 cup urad dal (split and husked black gram) / 3/4 cawan urad dhal

1/2 cup  channa dal (split husked Bengal gram)  / 1/2 cup channa dhal

1 tsp fenugreek seeds / 1 sdt halba

1/4 tsp bicarbonate of soda / 1/4 sdt bicarbonate soda

1 onion chopped / 1 biji bawang besar dicincang halus.

salt to taste/ garam secukup rasa

ghee mix oil / minyak sapi dicampur bersamla sedikit minyak.

1. Mix together the rice, urad dal, channa dal and fenugreek seeds and wash 5-6 times in cold water./ Campurkan beras urad dhal, channal dhal dan halba. Basuh 5-6 kali menggunakan air bersih.
2. Place them in a large bowl and cover with warm water overnight or for at least 5 to 6 hours./ Masukkan dalam mangkuk besar dan tutupi dengan air suam semalaman atau sekurang-kurangnya 5-6 jam.
3. After the soaking period discard the soaking water, reserving about 500ml./Buangkan air rendam dan tinggalkan lebih kurang 500 ml.
4. Place the soaked rice, dals and methi seeds in a blender/grinder, and blend to a thick paste. The consistency of the batter should be just so that it covers the back of a spoon. Add a little bit of the reserved soaking water to help with the blending/grinding process. Blend/grind the batter to a degree where it's grainy – this is what's going to make your dosas crispy./ Blend bahan sehingga bahan boleh menyalut bahagian belakang sudu. Tambahkan sedikit air untuk memudahkan proses mengisar. Blend jangan terlalu hancur.
5. Place the dosa batter in an extra large bowl, and put the bowl on top of a tray to catch the batter the fermentation becomes too aggressive. Cover loosely and ferment overnight./ Masukkan bahan blend ke dalam bekas besar, tutup sedikit untuk proses pemerapan.
6. The next day, add salt and bicarbonate of soda, whisk lightly. It is important to add salt at this stage and NOT before as salt retards the fermentation process./ Keesokkan hari sebelum memasak dosa, masukkan garam. Jangan masukkan garam sebelum proses pemerapan, ini akan membantutkan proses pemerapan.
7. Heat a non stick Tava or griddle and pour one ladle full of batter  and spread it as thin as possible to make thin and crisp dosas. If you are not using a Non Stick Tava, then apply a dab of oil to prevent the Dosa from sticking on to the pan./Gunakan kuali leper untuk memasak dosa ini. Oleskan sedikiit minyak dan sendukkan adunan dengan membuat beberapa putaran untuk meleperkan dosa. Dosa sepatutnya nipis.
8. When the edges begin to become crisp (3-4 minutes), flip it over and keep for 2 more minutes./ Bila bahagian tepinya agak garing, balikkan.
9. You can apply few drops of oil on the edges of the dosa to give it a better taste./ Sapukan minyak dikeliling dosa.
10. Serve the Dosa along with Sambar or any Chutney of your choice./ Hidang bersama Chutney kelapa, kari atau pun kuah dhal.

* After trying to made a thin dosa failed, I made it like pancake and sprinkle chopped onion.

Coconut chutney

1 cup Grated Coconut / 1 cawan kelapa parut

2 Dry Red Chillies / 2 tangkai cili kering

1 tsp Tamarind Paste  / 1 sdt air asam

1 tsp Urad Dal (Uzhunnu Parippu  / 1 sdt urad dhal

1/2 Mustard Seeds  / 1/2 sdt biji sawi

Curry Leaves – A few / daun kari

Cilantro (Coriander) Leaves- A few/ daun ketumbar

Paprika or Red Chilly Powder – 1tsp (Optional) / serbuk paprika jika suka

Water – As required / air sedikit.

2 tsp Oil / 2 sdt minyak

Salt – to taste / garam secukup rasa

1. Grind the grated coconut, tamarind paste and red chillies along with a pinch of salt and little water to form a coarse paste./ Kisar kelapa, air asam, cili kering, garam dan sedikit garam sehingga menjadi pes.
2. Heat 2 tbsp of oil in a pan and crackle mustard seeds./ Panaskan minyak, masukkan biji sawi.
3. Add Urad dal and stir fry for a few seconds./ Masukkan urad dhal dan kacau rata untuk seketika.
4. Add paprika powder (optional), curry leaves and Cilantro and saute for a few minutes./ Masukkan serbuk paprika, daun kari dan daun ketumbar, renehkan seketika.
5. Add the coconut paste to this and stir slowly for 2 mins. Remove from stove top./ Masukkan pes kelapa dan kacau. Biarkan selama 2 minit dan angkat.

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Ini bukan APRIL FOOL, ini adalah Dosa aka Tosai saya setelah beberapa kali gagal membuatnya. Walau pun tidak sama seperti mana yang dikedai nipis dan cantik tetapi saya puas hati kerana ini merupakan langkah pertama untuk saya menyempurnakan Dosa ini. Mungkin nampak seperti pankek tetapi rasanya adalah rasa Dosa. Oleh kerana gagal untuk menjadikan Dosa yang nipis, saya letakkan bawang besar cincang diatas Dosa menjadikan ia sebagai Dosa Bawang. Seelok-eloknya dibuat semalaman dan dimasak keesokkan hari ini Dosa ini memerlukan proses pemerapan. Sesuai dimakan bersama Chutney kelapa, kari atau pun kuah dhal.

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Next Post - Savory Steam Yam Cake / Talam Keladi Belauk

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