BUBUR BUTIR NANGKA

Bubur Biji Nangka mungkin namanya diperolehi kerana bentuknya seperti biji nangka. Bubur ini popular terutama dibulan Ramadan. Tambah sedap bubur ini jika disimpan semalaman di dalam  peti sejuk. Boleh disediakan dengan apa saje warna pilihan, saya memilih merah hijau. Begitu juga dengan rasanya boleh dimasukkan gula merah atau dibiar putih santan sahaja.

Membuatnya senang seperti membuat buah Melaka. Bubur ini sesuai sebagai pencuci mulut.

Bubur Biji Nangka

Yield: - lebih kurang 5 orang makan

Pemani kegemaran terutama di bulan puasa. Boleh disediakan dengan warna pilihan dan boleh juga dimasukkan gula merah jika suka

Bahan-bahan kuah:

• 3 cawan santan pekat
• 2 helai daun pandan - disimpul
• Gula dan garam - secukup rasa
• 1/2 sudu kecil Halba

Cara memasak:

1. Satukan semua bahan dalam periuk, masak dengan menggunakan api yang sederhana.
2. Rasakan garam dan gula. Kacau sampai menggelegak, kemudian api boleh ditutup.

Bahan-bahan biji nangka:

• 4 cawan tepung beras pulut
• Air daun pandan – kisar daun pandan, tapis dan ambil airnya
• Pewarna hijau
• Sedikit air kapur
• Garam

Cara membuat:

1. Sebelum menguli, panaskan dahulu air di dalam periuk (air separuh periuk).
2. Masukkan semua bahan ke dalam bekas dan uli sampai sebati.
3. Masukkan air daun pandan sedikit demi sedikit sehingga tepung tidak melekat pada tangan.
4. Kemudian bentukkan seperti biji nangka (lebih kurang sebesar gula-gula).
5. Terus masukkan doh itu ke dalam periuk dengan air yang sedang menggelegak.
6. Apabila biji nangka masak, ia akan timbul di permukaan air.
7. Kemudian angkat dan masukkannya dahulu ke dalam bekas yang berisi air masak, jika kuah belum siap.

 

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe.

Thank  You.-

BUBUR LEMAK UDANG DENGAN TELUR ASIN

Bubur Lemak Udang ini saya buat cara ringkas aje tak perlu menumis, semua main campak-campak aje. Saya pilih jalan mudah ini kerana serai dan halba apabila dicampur dengan santan sudah cukup menaikkan aroma dan rasanya. Bubur ini sedap dimakan bersama telur masin dan ikan bilis goreng. Sesuai buat sarapan dan bila-bila masa sekali pun

Bubur Lemak Udang

Yield: - lebih kurang 5 orang makan

Bubur Nasi dimasak bersama santan halba serai dan udang hidup. Bubur ini lemak dan sedap dimakan bersama telur masin

• 2 cawan beras
• 1/2 kilo udang (kupas kulit dan bersihkan)
• 1 cawan santan 
• 1 hiris halia 
• 2 batang serai (dititik)
• 1 sdt halba
• Daun sup, daun bawang dan bawang goreng utk tabur
• Garam secukup rasa kiub ikan bilis
• Sedikit lada putih serbuk 

Cara-cara:

1. Beras dimasak dgn secukup air hingga menjadi bubur.
2. Masukkan serai
3. Masukkan udang dan gaul rata. Masukkan juga santan, halba, halia dan sedikit air lagi. Masak hingga mendidih.
4. Tuang campuran santan dan udang ke dlm bubur nasi dan tambah garam dan lada putih serbuk secukup rasa,gaul hingga rata dan sebati dan masak hingga mendidih sekali lagi.
5. Hidangkan bubur dan tabur dgn bahan2 taburan.

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe.

BUBUR KACANG BISKUT KRAKERS

Menu petang, juga favourite dikalangan kita, Bubur Kacang Hijau. Banyak cara menghidangkan dessert ini ada yang suka makan dengan pulut, ada yang masukkan durian dan ada yang makan bersama roti atau krakers. Kalau disebelah utara..bubur ini selalu dimakan dengan roti kapai....ha..ha sekarang ini roti tu susah dah nak dapat. 

Saya masih ingat arwah umi kalau membuat bubur kacang ini, kacang disangrai dulu, karanya dengan cara ini aroma bubur kacang jadi harum, entahlah saya belum cuba cara sangrai ini lagi...saya lebih senang cara short cut, rendam dan rebus kacang dengan daun pandan. Kalau yang mudah mendapata gula melaka, maka itu adalah lebih enak dari gula merah biasa. Boleh juga letak 2 sdb biji agu kalau suka

Bubur Kacang

• 2 cawan kacang hijau, cuci dan rendam semalaman
• 1 helai daun pandan, disimpul
• 3 Cawan santan
• Air jika perlu
• 1/2 cawan gula merah
• 1/3 cawan gula pasir
• 1 cawan air
• 1/4 camca teh garam
• Roti atau biskut krim kraker untuk dimakan bersama bubur kacang hijau 

CARA MEMBUATNYA 

1. Rebus kacang hijau hingga kembang. 
2. Masukkan air, dan gula .  Kacau dan masak hingga mendidih. Masukkan daun pandan.
3. Tuang santan dan 1/4 camca teh garam. Kacau dan masak hingga mendidih, guna api sederhana dan kacau selalu. 
4. Rasa dan jika kurang manis anda boleh tambah gula secukup rasa, tapi seelok2nya biar lah manis sederhana sahaja
5. Hidangkan bersama roti atau biskut krim kraker jika suka.

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You

CREAMY SHRIMP CONGEE/BUBUR LEMAK UDANG

Tired or rice, or just craving for a comforting and piping hot bowl of congee? This Creamy Shrimp Congee would win many hearts! Especially when you serve this with salted eggs and peanut and anchovies sambal. Here's my version of  Creamy Shrimp Congee.

Creamy Shrimp Congee/Bubur Lemak Udang

8 cups chicken/vegetable broth / 8 cawan air stok

1 1/2 cups rice soaked for an hour at least (don’t soak for more than 4 hours) / 1 ½ cawan beras direndam terlebih dahulu

250 g shrimps shelled and cleaned / 250 g udang dibuang kulit

2 cup coconut milk/2 cawan santan

2 lemongrass crush / 2 batang serai dititk

7 shallots / 7 ulas bawang merah *

3 cloves garlic / 3 ulas bawang putih*

1” ginger / 1” halia *

1 tsp fenugreek / 1 sdt halba

3 tbsp cooking oil / 3 sdb minyak masak.

3 spring onions, finely sliced / 3 tangkai daun bawang dihiris halus

Fried shallot /Bawang Goreng

 * pound ingredients /*tumbuk semua bahan

Heat up oil..saute pounded ingredients, add lemongrass, fenugreek and sauté till fragrant. /Panaskan minyak dan tumis bahan tumbuk. Masukan halba dan serai, tumis sehingga naik baunya

Add shrimps and cook until shrimps turn colour. / Masukkan udang dan masak seketika

Add broth and rice to a boil. When the rice swells, turn the heat to medium low, and continue cooking for an hour. Add more broth if necessary. / Masukkan beras dan air stok…masak sehingga beras kembang, kecilkan api dan terus masak.

Add coconut milk / Masukkan santan

If the soup becomes too thick, add a little more broth. / Jika pekat boleh tambahkan air

Ladle into bowls and sprinkle with spring onion fried shallot / Sendukkan kedalam mangkok dan taburkan daun bawang dan bawang goring.

Serve with pepper and the remaining condiments. /Hidang bersama lada sulah

Dalam bulan puasa sebegini kadang-kadang terasa jemu juga dengan nasi. Selalunya kalau mood berubah sebegini biasanya saya akan buat mee atau bubur nasi. Kali ini saya buat bubur lemak udang. Dihidang bersama telur masin dan sambal kacang bilis, memang cukup mantap sajian ini. Saya amat suka sekali. Dalam resipi ini saya masukkan sedikit halba, boleh kecualikan bahan ini jika tidak suka. Satu sajian lengkap dan berkhasiat.

Next Post - Learn The Basic Cupcake and Decorating Technique

GOOD MORNING MALAYSIA - BREAKFAST MENU - SHRIMP CONGEE/ BUBUR KANJI UDANG

GOOD MORNING MALAYSIA and ASALAMUALAIKUM all. Congee for breakfast, that's what we just had this morning. I can said that it was one of my favorite. This soupy rice mixture is made either plain and served with a variety of salty, pickled and stir-fried dishes; or chicken, fish or shrimp can be cooked in with the soup and flavored with garlic, ginger, scallions and cilantro. 

Popular by the Teo Chew this congee sometime are called as Teo Chew Porridge. For this recipe I added the shrimp separately instead of dumping everything in. I cooked the porridge first and in a separate pot I saute garlic till brown added the shrimps, seasoning and lastly added the porridge. I did this way to have a better taste of the saute garlic.

The usual condiments to this shrim Porridge are ginger, chopped spring onions and fried shallots. Just sprinkle them liberally and add a drop or two of sesame oil and you will get a really nice  porridge.

My children love the porridge with salted eggs and fried anchovies, so to my family it is a MUST HAVE porridge condiments. I prepared that !!!!. By the way, if you prefer to have a smooth consistency,  you need to soak the rice for 15 minutes and drain before cooking it. Once cooked, and before adding anything else into the porridge, switch off the flame and allow the porridge to cool down for about 15 minutes. Then add some water and reboil whilst stirring. You should get really smooth porridge then.

This is my recipe for Shrimp Porridge.

Ingredients

• 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
• 200 gm medium size shrimps
• 3 cm ginger (julienned – slice as thinly as you can)
• chopped spring onions
• 5 cloves garlic- chopped
• 1.5 litres chicken stock or water

Seasoning

• 1 1/2 teaspoons salt or to taste
• 2 teaspoons light soya sauce
• White pepper powder to taste
• A few drops of sesame oil per serving bowl

PREPARATION

 

Place rice in pot. Add water and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.

Meanwhile, heat up 3 tbsp oil, saute chopped garlic till brown. Add in shrimps. Fry till golden brown and pour over porridge.

Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.

Pour onto serving bowls, top up with white pepper powder, sesame oil, some, ginger, spring onions and fried shallots. Serve hot.

Note by Cook

There's typo error on my photo, it should be read as shrimp porridge and not Teo Chew Chicken Porridge.

_________________________________________________________________

ASALMUALIKUM dan SELAMAT PAGI, semua ini brekfast favorite saya, kalau udah makan akan berulang-ulang dibuatnya. Memang suka sangat, lebih-lebih lagi dimakan dengan ikan bilis goreng dan telur masin.....cukup.....menyelerakan. Untuk kali ini saya buat bubur kanji udang, saya masak dahulu bubur sehingga masak dan dalam kuali yang lain saya tumiskan bawang putih cincang sehingga kekuningan, masukkan udang goreng sehingga udang masak, kemudian saya curahkan ke dalam kanji yang sudah masak. Saya suka cara ini kerana sukakan aroma bawang putih goreng. Anda boleh juga masakkan bubur dengan udang sekali jika tidak suka renyah menumis bawang. Semuanya bergantung kepada selera masing-masing.

SELAMAT BERSARAPAN DAN BERHUJUNG MINGGU.

* Terdapat kesilapan pada cetakkan gambar, ayat sebetulnya ialah Bubur Udang bukan Chicken Teo Chew Porridge.


Next Post - Kaya Pandan Muffin

 
__________________________________________________________________

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.

_________________________________________________________________

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.

_________________________________________________________________

Next Post - Macaroni chicken Soup

_________________________________________________________________

BUBUR PULUT HITAM/BLACK GLUTINOUS RICE DESSERT

The Malays have their own way of doing it, The Chinese Peranakan have theirs and The Mamak also have theirs. I believe we can call this 1 Malaysian dessert. Known among the Peranakan as Bee Koh Moy, and is one of Perankan favorite dessert. I remembered those days I used to buy this from Mamak stalls. They have wide range of desserts from Bubur Kacang, Bubur Gandum and Bubur Cha-Cha. I love it hot and also chilled.

 INGREDIENTS

2 cups black glutinous rice
10 cups of water
2 pandan/screwpine leaves
1 cup sugar (I used raw sugar but you can use caster sugar)
Coconut milk to drizzle

Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add pandan leaves.

Add sugar and simmer for a further 10?15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you?ll have difficulty cooking it.)
.
To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

___________________________________________________________________________

Ini memang favorite saya, samada panas atau sejuk, ia tetap menyelerakan. Bubur Pulut Hitam ini amat digemari oleh semua bangsa di Malaysia. Masing-masing mempunyai cara tersendiri membuatnya. Lemak dan manis. Adakalanya durian dimasukkan ke dalam bubur ini.  Memang sedap lebih-lebih lagi dengan rasa santan yang lemak-lemak masin.

___________________________________________________________________________

Next Post - Ayam Cencalok

________________________________________________________________

BUBUR KACANG HIJAU / MUNG BEAN IN COCONUT MILK

Bubur Kacang Hijau aka Mung Bean In Coconut Milk is a popular dessert in Malaysia, Singapore and Indonesia -(kolak kacang ijo). Simple and easy to make. Wonderful with some cream crackers or even bread. You can have it plain or with some palm sugar. Some even like it with durian and glutinous rice.Normally during the durian season, it will be added to this dessert. Fantastic, creamy and delicious.

INGREDIENTS
200 gm green bean/ 200 gm kacang hijau rendam semalaman
1 liter water / 1 liter air

1 block gula melaka or palm sugar / 1 ketul gula Melaka
100 gm sago pearls (soak in water before cooking)/ 100 gm sagu biji
300-400 ml coconut milk / 300-400 ml santan
a few pandan leaves / daun pandan
a pinch of salt / secubit garam

PREPARATION

Ideally, you have a the slow cooker to cook this because it is tricky business to slow boil the green beans without getting a burnt pot. Use very, very low fire.

Boil the green bean, water and gula melaka for several hours. It will cook faster if you have soaked the green beans overnight. Leave the bean and sugar to cook overnight in the slow cooker.

When the beans and rice are soft and mushy, add in coconut milk, sago, pandan and pinch of salt. / Rebus kacang dengan air sehingga kacang empuk, masukkan gula Melaka, daun pandan, santan dan masak lagi beberapa minit. Akhir sekali masukkan sago biji. Biarkan seketika dan padamkan api. Sedia dihidang.

_________________________________________________________________

Saya dah mula nampak durian dijual ditepi-tepi jalan, rasanya dah bermulanya musim durian ini, sebab itulah saya masukkan entry bubur kacang ni. Memang sedap kalau dimasukkan dalam bubur kacang ni, tambah dimakan dengan pulut. Bab bubur kacang ni saya lebih suka makan dengan biskut kering, krim crackers atau di sebelah utara ni lebih gemar makan dengan "roti kapas". Sajian ini juga popular di majlis-majlis tahlil. Fantastic juga kalau disejukkan semalaman di dalam fridge, woooo..... sodap. Kalau agak lebih dan tak habis, beli aje plastic ais krim, buat ais krim, anak-anak pasti suka.

________________________________________________________________

Next Post - Ayam Goreng Sambal Udang Kering / Fried Chicken With Dried Shrimps

 

_________________________________________________________________

BEEF HARISSA

Haven't heard about this???? It's an Urdu recipe, known among the Pakistani, Indians and even the Middle East. It's delicious and a MUST for our "buka puasa" menu. Best with bread... lebih kurang macam "bubur lambuk" but made of wheat. Traditionally it took 6 - 8 hours to prepare this dish. You have to cook until the wheat and the meat turn into smooth broth. Well I made a short cut, I cooked for an hour then use the food processor to blend everything and further simmer it for another half hour. 

Serve this hot with lime and paprika, OMG!!! it will sure knock your sock off!!!!!! I love this dish. Thanks  to an old friend who introduced me to this recipe.

Harissa

Harissa With White Bread

INGREDIENTS

1 packet wheat/ 1 paket gandum

1/2 kilo beef - finely chop / 1/2 kilo daging dicincang halus

2 cups evaporated milk/ 2 cawan susu cair

2 stalk coriander leaf - chopped / 2 tangkai daun ketumbar- hiris halus

15 mint leaf - chopped / 20 helai daun pudina. hiris halus

1 jug water/ 1 jug air

2 onions slice/ 2 bawang besar dimayang

5 tbsp ghee/ 5 sdb ghee

1 cinnamon stick/ 1 batang kulit kayu manis

3 anise star/ 3 bunga lawang

5 cardamon/ 5 buah pelaga

For the Masala

5 tbsp Briayani masala/ 5 sdb rempah briyani

3 tbsp paprika/ 3 sdb paprika

7 green chilies/ 7 biji cili hijau

11 shallots

5 cloves garlic/ 5 ulas bawang putih

1 inch ginger / 1 inch halia

METHOD

1. Blend all the masala ingredients and form a paste, set aside./ Blend semua  bahan masala dan letak sebelah.
2. Cook the wheat and meat with 1 jug of water for 1 hour. Then blend./ Masuk gandum bersama daging dengan menggunakan 1 jug air. Masak selama 1 jam. Tambah air jika perlu.. Blend  rebusaan gandum dan daging ini.
3. Under low heat continue simmer the blended wheat and meat. Add the blended masala and continue simmering for another 20 minutes. Add milk./Di atas api sederhana masak sekali lagi rebusaan gandum dan daging. Masukkan bahan blended dan masak selama 20 minit, Merus masukkan susu dan terus masak.
4. In another pan heat the ghee, add the slice onion. Fry onion till brown then add in cinnamon stick, cardamon and anise star. Pour into the wheat ingredients. Lastly add salts to taste and chopped coriander and pudina leave. Off heat and ready to serve./ Didalam kuali yang lain panaskan minyak sapi dan tumis bawang besar sehingga kekuningan, masukkan rempah 3 sekawan, curahkan minyak sapi panas ini kedalam periuk gandum. Masukkan daun ketumbar dan daun pudina yang di hiris halus. Biarkan lagi 10 minit dan padamkan api. Sedia dihidang.
5. Serve with lime and paprika/Hidang dengan perahan limau dan paprika.

____________________________________________________

Cara membuat bubur harissa ini sama dengan membuat bubur lambut tetapi bahan utamanya adalah gandum. Sedap dimakan dengan roti.

_________________________________________________________________________

Next Post - Saturday Breakfast Menu - Chinese Fried Rice and Beef French Toast

_________________________________________________________________________