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Wednesday, December 30, 2009

Crab in Spicy Soy Sauce

Tengok ler, ketam dok dalam kuali lagi ni.... tak sempat nak posing dalam pinggan pun....

Meh layan respi:

BAHAN2:
6 ekor ketam
5 biji Bwg Merah*
2 ulas Bwg Putih*
1/2" Halia* (* tumbuk) 
1 btg Serai - ketuk
2 sb Cili Mesin
Kicap Masin + Manis
1 tsp Tpg Jagung- bancuh dgn sedikit air 
1 biji Telur - pukul sedikit 
Garam (jika perlu) 

CARA2:
1. Berus kulit ketam supaya bersih. Potong dua.

2. Tumis bhn tumbuk & serai sehinga wangi, masukkan cili mesin.
Kacau sehingga cili masak & wangi.
Masukkan kicap secukup nya & sedikit air (sukatan ikutlah nak byk atau sikit kuah nya).
Masukkan ketam & tutup sehingga ketam masak.
Masukkan tpg jagung utk memekatkan kuah.
Masukkan telur & cepat2 kacau.
Masukkan garam jika perlu (kicap masin patut nya sudah mencukupi).


UPDATE
People who tried this recipe:
Hana

New Year Greetings

Atas - from adik cayaaang, Nur (CetusanRasa) dan bawah from Abbot yg manja.... thank-you both....mmmmuah! Harap adik2 berdua ni dapat menempuhi tahun baru dengan lebih kejayaan dan keberkatan.

 Satu lagi kad ucapan di terima dari  SakuraEmi...maceh ya...


Tuesday, December 29, 2009

Steam Hawflakes Velvet Cake (Kek Kukus Velvet Hawflakes)


I was doing dual jobs tonight - steaming the above cake and cooking mutton curry. Unlike the typical Sarawak layered cakes, the above cake is super easy and much faster to prepare and steam. The taste is good and surprisingly moist unlike others who tried theirs are fluffy & light - not sure what I did wrong but I like it that way. Half of the cake was gone the moment the cake was out of the steamer but got to stop my hubby & children otherwise it will spoil their appetite for dinner.

The recipe is by K.Fida (MyR) but taken from Ummi's house. Thanks to both of you for sharing.

(Makes 8" round)
INGREDIENTS:
5 Grade A Eggs
225g Sugar
220g Flour
1tsp BP
1 tbsp Ovalette
150ml Milk
1/2 tsp Salt
1 tsp EV
100g Veg Oil
Coloring
Hawflakes

METHOD:
1. Place all ingredients (except oil, color & hawflakes) in a mixer bowl.
Beat until fluffy & thick.
Fold in oil with spatula until well mixed.

2. Divide into 3 portions & color them as you like.
Spread 3 big scoops into lined & greased steaming tin.
Arrange hawflakes on top.
Steam for 5-7 minutes.
Repeat layering & steaming until finish.
Steam the last layer for 20 minutes.

Red Mutton Curry


After much success with the new recipe created yesterday, I made it again today but replaced chicken with mutton & added potatoes. However, the color is not as red as it is called - must be due to dark mutton juice. You may want to boil the mutton until tender first before added into the cooking. Recipe is similar to Red Chicken Curry, click here.

Sorry Love, actually wanted to try your Mutton Masala but I didn't have Garam Masala in stock & lazy to make some as I was steaming cake at the same time. All my mutton in freezer have been used up & will need to wait till the next trip to Brunei.

Monday, December 28, 2009

Red Chicken Curry




My children prefer to have chicken dish again today despite we had chicken dishes in every meals in the last many many.... weeks eversince AlongRiz is home for semester break. I almost ran out of idea but somehow my creativity ran wild.... why not cook curry but not the typical way... let's not put any Santan and replace it with tomato sauce instead... yeah, so I tried.... The outcome was surprisingly delicious and very good compliments from children and hubby....hehe... fiushhhh... at least I survived for today....hehe. I will recommend this dish for you to try if you are looking for something non-ordinary dish.

Here is the recipe, no accuracy needed:

INGREDIENTS:
1/2 chicken - cut to smaller pieces
4-5 Shallots*
2 cloves Garlic*
1/2" Ginger* (* pounded)
1/2 cup Chili paste
3 tbsp Curry Powder - mixed with water to form paste
Mixed spices (cloves, cinnamon stick, star anise & cardamon)
1/2 cup Tomato sauce
Salt & Sugar


METHOD:
Heat up few tbsp oil & fry pounded ingredients* & mixed spices until fragrant.
Add in chili paste & continue stirring until fragrant.
Add in curry paste & continue stirring until oil surfaced.
Add in Tomato sauce, chicken, salt & sugar.
Add in little water if necessary to prevent sticking to bottom of pot.
Cover & cook until chicken is done.

Sunday, December 27, 2009

Kuih Lopes (Again)

Normally I made this kuih during Ramadhan month but I missed it in 2009 Ramadhan. Therefore I'm making it up now.... ikut tekak lah kan, bila2 nak makan pun boleh....hehe.

For  recipe, refer to earlier posting here.

Sambal Tahai




Tahai is smoked fish found in Limbang. It has crispy flesh and tasty as they are made from fresh fish. I've got half packet of Tahai from my SIL's brother who lived in Limbang. The above is one of the way cooking it.

Just in case anyone needs it, this is how I cooked it:

INGREDIENTS:
Some Tahai Fish
- skinned off & deboned
1 Big Onion
- sliced
2 cloves Garlic
- sliced
1 tbsp Chili Paste
2 tbsp Chili Sauce
Salt & Sugar

METHOD:
Heat up some oil & fry sliced ingredients until soft.
Add in chili paste & fry until fragrant.
Add in the rest & stir well.
Ready.....!

Black Rendang Chicken (Again)


Repeat the earlier recipe.....Saja-saja nak ulang tayang....  See here for recipe posted previously but this time I purposely made it a bit wet.

Saturday, December 26, 2009

Roti John


Homemade Roti John is more delicious, cleaner & cheaper than the one sold at the street stalls. You can be generous with the filling too.....

Here is how I made mine.... simple & quick breakfast:

INGREDIENTS:
8 Hot-dog Buns
200g Minced meat
Shredded Cabbage
1 Big Onion
2 cloves Garlic*
1/2" Ginger*
1 tsp BlackPepper corns* (* pounded)
4 Eggs
Butter / Margarine
Salt
Mayonnaise & Cili Sauce 

METHOD:
1. Heat up 1 tbsp oil & fry pounded ingredients until fragrant.
Add in mince meat & stir fry until cooked.
Add in big onion, cabbage & salt. Dish up.

2. Slice buns into 2 parts & butter each slice.
Toast it until crispy on hot griddle.
Repeat with all buns.

3. Break one egg in a bowl & add 3 tbsp cooked beef filling.
Pour onto hot griddle & spread it.
Quickly place the sliced buns on it & leave it until filling is cooked.
Repeat step 3. until all buns are used up.


4. Pipe some mayonnaise & cili sauce.
Ready....!

A Lovely Gift from Nur (CetusanRasa)

A lovely gift from Nur.... very thoughtful.... You are my sweet, sweet and dear friend... lots of hugs from me..... Maceh bebanyak ya Nur, semuga Nur bahgia selalu dengan kekawan semua....


Along nak pas pada semua kekakwan yang singgah di sini... jangan memalu ya... amik lah tanda persahabatan kita.... Love you all....!

Chocolate Fudge Cake

So sorry for late cake cutting.... here it comes, please help yourself.....

Recipe taken from my precious book collection, a chocolate book which was published in London. Be sure to serve the cake at room temperature to enjoy moist & rich cake.

INGREDIENTS:
215g Chocolate
90g Unsalted Butter
5 Eggs
180g Sugar
1 tsp Vanilla Essence
90g Flour*
1/2 tsp Salt*
3/4 tsp Baking Powder* (* sifted 3 times) 
3 tbsp Sour Cream (I used Yoghurt instead)

METHOD:
1. Melt chocolate & butter.
2. Whisk eggs, sugar & EV until doubled in volume & thickened.
Add in chocolate mixture.
Carefully fold in flour mixture in 3 portions.
Fold in sourcream.
3. Bake at 160C for 55minutes.
Cool completely before decorating.
4. I used fresh cream for the topping (bought cream in packet & whipped).

Thursday, December 24, 2009

Our 20th Anniversary

Today is our 20th Anniversary....! Syukur alhamdulillah tidak terhingga di atas keberkatan dan nikmat yang di kurniakan oleh Allah Taala kepada kami sekeluarga, semua nya sihat dan hidup bahagia sehingga 20 tahun... suatu jangka masa yang amat panjang. Semuga Allah menggandakan lagi usia dan perkahwinan kami... Amin!

Tengoklah kek yang Along buat tu comot jer tapi Along nak juga buat sendiri. Sesuatu yan datang dari tangan isteri tu, walaupun comot tetapi lebih di hargai suami....insyaallah! Kek tu kita belum potong lagi, tunggu kekawan datang dulu.... cepat ler....

Pepagi lagi hubby dah keluar rumah, katanya nak pergi bank but he came back with bouquet of 20 roses for me... so romantic...hehehe...!
Lepas lunch tadi ada lagi surprises... white gold bangle and diamond ring..... waaaaah! Syok nya..... Eh, ada lagi, hubby dah book special dinner at 5* hotel for whole family tonight.... nanti report kendian..hehehe!
Ni pulak nak tayang gambo kami berdua, tapi gambo ni amik lama dah, kalau tak silap tahun 2007..... nak amik gambo baru tak tahu lah bila pulak....


Tuesday, December 22, 2009

Mango Chiffon Cake


Our mango tree is fruiting heavily.... I decided to try this recipe from Beachlover. Very light & taste good but will increase baking time to 1 hour next time and reduce sugar slightly (a bit too sweet for me - may be because my mango is very sweet). I had itchy hands and lifted the inverted pan half way its cooling time and it broke to half. You can see how untidy the slices above..... Next time must ensure not to lift it until it cools completely.

Recipe is copied pasted herewith from BeachLover, hope you don't mind. Thanks for sharing.

Ingredients :
(A)
1 1/2 cups of all purpose flour
1 tbsp mango essence*optional*
1/4 cup mango puree
1 tsp of baking powder
1/4 tsp of salt
2/3 cup of sugar
(B)
4 extra-large egg yolks
(HomeKreation: I used 5 medium)
3/4 cup orange juice
(HomeKreation: I used home-made mango juice)
1/2 cup of vegetable oil
(C)
2/3 cup of sugar
5 extra-large egg white
(HomeKreation: I used 5 medium)
1 tsp of cream of tartar


Method:
Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F
(HomeKreation: I set my oven at 170C)
1) Sieve all the (A) ingredients in a mixing bowl until well combined.
2) Mix ingredients (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not beat!!
4) Pour batter into a un-greased 10" tube pan and bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake to 12 pieces or your desire size and serve with tea or coffee.

Sunday, December 20, 2009

Pulut Kuning (Steamed Glutinous Rice)


Angah Rusydi & Usu Radhi had their hattamal Quran last month in my hubby's kampung (actually they had their first hattamal Quran in Miri hotel organised by the school when they were in primary six/five). Due to busy life & schedule, only today I manage to buy gifts & cook Pulut Kuning for my kids' Quran teacher (Pak Imam). In Malay's culture, Pulut Kuning is a must gift to Quran teacher after or during hattamal occassion.

Below is the photo on the hattamal Quran in Sarikei in conjunction with my BIL's wedding. A stage was built in an open area outside the house (another stage in the house for the bride & groom). Kids were typically paraded on helicoper shaped carrier around the kampung until they reached the stage but this time the four kids just walk due to their size....hehe. The two girls are their cousins.
 
Herewith how I cooked my Pulut Kuning just in case anyone interested:

INGREDIENTS:
Glutinous rice - washed & Soaked overnight with 1 tsp turmeric powder added
1 Pandan Leaf - torn & knotted 
Coconut Milk + Salt

METHOD:
Drain the glutinous rice & steam for 15 minutes with pandan leaf.
Sprinkle  coconut milk, stir well & continue steaming for another 5 minutes.
Repeat until rice is tender.

Fried Maggee


This is a lxxy menu when pantry is almost empty and no time to run to the market yet..... added mushroom and beef......

Squid & Prawn Sambal


Clearing the freezer which had a bit of this & that and here what I came up with.... I've posted a lot of sambal recipe before this, so please help yourself... too lazy typing tonite.

Liana & Pinky

Hehe... me & my pinky twin... who is cuter? The pink bear is a gift from Auntie Che' and my bodysuit is sponsored by Pak Ngah.... thanks auntie and Pak Ngah!

Liana dah ready nak lumba lari dah ni.... hehe

Tengok ler muka ngada-ngada niiiii....... serious jer kalau tengok kamera, kalau tak sengeh memanjang!

Saturday, December 19, 2009

Agar-Agar Lapis Santan

 I was looking for a jelly recipe which is quick & easy to prepare  for the office year end party the other day & came across this beautiful Agar-Agar Lapis Santan from Noreen's blog (original recipe by Norzalina Nordin). The plain bottom layer complimented very well by rich creamy topping. At the end of the party all the pieces were swept clean...! Not forgetting my own family, I made double portion of the recipe below & save one container for the eager boys at home.

Thank-you very much to both Noreen and Norzalina for the simple and yet lovely recipe. Recipe is translated to English for some of my colleague who may want to give a try (Wai Sarn, hope you will try & let me know if you did). I have also translated to metric gram for a more accurate measurement.... happy trying!

(Makes 8" square)
INGREDIENTS - BOTTOM:
1 tbsp Jelly powder (I used 10g)
900ml Water
130g Sugar (I used 150g) 
1/2 tsp Rose Essence
Red Color

INGREDIENTS - TOP:
1/2 tbsp Jelly powder (I used 5g)
450ml Santan from 1 coconut (I used 1 can Santan + water to come up with 450ml)
90g Sugar
1 Pandan Leaf

METHOD:
1. Boil all bottom layer & pour into tin.
2. Boil top layer & pour on top of the 1st layer only once the surface of the bottom layer has firmed up (but not yet hardened).
3. Let it hardened at room temperature & chill.

Thursday, December 17, 2009

Xmas & New Year Makan-makan in Office Corridor

The office has been quiet as most people have left for year end break and it will be worst by next week. Before it is too late, we've decided to throw a corridor party within our department today. It is just a Makan Kecil with exchanges of gifts. Foods were ordered from the cafeteria downfloor:

Fried Meehoon:
 
  Lasagne:

 Chicken Kebabs:

  Chicken Boxings with black pepper sauce:

 Fruit Salad:

Agar-agar Lapis Santan (this one made by me):

Makan-makan in the corridor:

The ladies in the department (happy faces after getting their present...hehe):

Did you notice that there is no cake above? Hahaha... it is my fault... I promised the organiser that I will bake one but couldn't manage the night before because my husband was away travelling and my baby was too demanding... at least I get the jelly done...hehe.

Monday, December 14, 2009

Chocolate Banana Cake


Made the cake yesterday in order to finish off my last portion of banana. The recipe was taken from Inahar (she took it from Mamafami & Mamafami took it from Joy of Baking). The cake mature after one day keeping at room temperature resulting in moist and tasty cake. I would classify this as another 5* recipe.

Herewith the recipe which is retyped to suit my future reference:

(Makes 9" sq)
INGREDIENTS:
400g Sugar* (I reduced to 350g but will keep 400g next time)
245g Flour*
75g Cocoa Powder*
1½ tsp Baking Powder*
1½ tsp Baking Soda*
 ½ tsp Salt* (* Mixed together)
2 large Eggs**
1 cup mashed Riped Bananas **
240ml Warm Water**
120ml Milk**
120ml Oil**
1½ tsp Essence Vanilla** (** hand whisked together)


METHOD:
1. Add * into ** gradually until well mixed.
2. Pour into lined & greased 9" sq tin.
Bake for 40 min at 180C.

Sunday, December 13, 2009

Beef Liver in Sambal Pengantin


Akhir nya berjaya jugak nak cuba Sambal Goreng Pengantin Nur (My Little Kitchen). Along guna hati & daging lembu korban baru2 ni. Lama jugak proses memasak lauk ni, macam rendang jugak tapi bahan nya tak banyak. Along masak hati & daging tu tak lah sebanyak respi yg asal jadi Along agak2 aja lah bahan nya.... Amacam Nur...ok tak? Hmmmm memang sedap, maceh ya kongsi..... caaaayang Nur, mmmmuah!

Along dah taipkan semula respi supaya lebih ringkas untuk mudahkan rujukan masa depan:

BAHAN2:
500g Daging Lembu - rebus & potong kecil
500g Hati Lembu - potong kecil2
500g Udang (Along tak letak)
2 biji Kelapa - perah santan pekat
15 tangkai Cili Kering - kisar
8-10 Cili Merah - hiris nipis & goreng sehingga layu
500g Bwg Merah - hiris & goreng
Belacan, Air Asam, Garam

CARA2:
Masak santan, belacan & cili kisar sehingga mendidih (api slow).
Masukkan daging & hati & kacau sehinga pekat.
Masukkan bawang goreng & cili merah goreng, asam, garam & kacau sehingga pecah minyak.
Masukkan udang & kacau sehingga udang masak.
Siap!

Chicken Kuzi


I bought a recipe book yesterday "Resipi Pantai Timur" and tried one of the dishes there. Mine turned-up red in color as opposed to the picture showed in the book which is greyish color. Nevertheless, we whole family enjoyed it.

Here is the recipe, translated into English:

INGREDIENTS:
1 ekor Ayam - potong2 / 1 Chicken - chopped
Minyak Sapi / Ghee
125ml Susu Cair / Evaporated Milk
250g Sos Tomato / Tomato Sauce
4 biji Bwg Besar - hiris bulat / Big Onions - sliced into ring shape
2cm Halia* / Ginger* 
12 tangkai Cili Kering* / Dried Chilies*
15g Badam* / Almond* (I used Cashew Nuts) [* kisar / * blended) 
125g Kismis / Raisins (skipped)
Garam / Salt

REMPAH KUZI / KUZI SPICES:
1 sudu mkn  Ketumbar* / 1tbs Coriander Seeds*
1 sudu mkn Jintan Manis* / 1 tbs Cumin Seeds* 
1 sudu mkn Jintan Putih* / 1 tbs Fennels Seeds* [* kisar / * blended)
1 kuntum Bunga Lawang / 1 Star Anise
1 kuntum Bunga Cengkih / 1 Clove
1 bth Kulit Kayu Manis / 1 Cinnamon Stick



CARA2 / METHOD:
1. Lumur ayam dgn garam & kunyit - goreng separuh masak./ Rub chicken with turmeric powder & deep fry until half cooked. 

2. Panaskan minyak sapi / Heat up ghee.
Tumis rempah kuzi sehingga wangi. / Fry kuzi spices until fragrant.
+ bwg besar, halia & cili kering. / + big onions, ginger & chili.
Kacau sehingga pecah minyak. / Stir until oil surfaced out of the spices.
+ ayam &  kacau sehingga sebati. /  + chicken & stir until well mixed.
+ susu cair & sos tomato. / + milk & tomato sauce.
Biarkan menggelegak / Leave to boil.
+ badam, salt & kismis. / + almond, salt & raisins.
Masak sehingga pekat. / Cook until gravy is thick.