tag:blogger.com,1999:blog-67458082376223994052024-02-20T00:58:57.783+08:00The Zeta's KitchenEveryone can cook good foodZetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6745808237622399405.post-59172958214886584522019-03-25T21:51:00.000+08:002019-03-25T21:51:45.895+08:00Salted Egg Yolk Spagetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqR4GnRV-pzwxJwWWkX1ACMOFqplGbhEs-ZfAfbKAh6DigBz4CaxLHgU6jUmLk8tG41nUjUq1XW8KsZoHcQRQ13Vc7MmivpHVyZ__3P9OElqUoszp22-PA38K7urSjCUF-K8FYCaT-8L3S/s1600/IMG20190325211514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqR4GnRV-pzwxJwWWkX1ACMOFqplGbhEs-ZfAfbKAh6DigBz4CaxLHgU6jUmLk8tG41nUjUq1XW8KsZoHcQRQ13Vc7MmivpHVyZ__3P9OElqUoszp22-PA38K7urSjCUF-K8FYCaT-8L3S/s320/IMG20190325211514.jpg" width="320" /></a></div>
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Salted egg yolk memang tengah inn sekarang ni. Macam2 menu salted egg yolk... Hingga la ke nuget cicah dengan salted egg yolk sauce. Tapi memang sedap kan kuning telur masin ni dibuat masakan. 😊<br />
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Hari ni tak tau nak masak dinner apa, tgk dalam peti sejuk ada sikit serbuk telur masin knorr ni, so try la buat sos pasta. Meh kita try...😅<br />
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Bahan2 : (untuk 2 org makan)<br />
---------------------------------------------<br />
1/2 paket spagetti San Remo (Rebus dengan sedikit minyak dan garam hingga lembut - al-dante), angkat dan toskan airnya.<br />
<br />
Bahan Sos :<br />
-----------------<br />
5 ulas bawang putih - cincang halus<br />
3-4 tangkai cili padi - potong kasar<br />
1 sudu kecil chili flakes<br />
5 sudu makan serbuk telur masin knorr<br />
1 sudu kecil cukup rasa maggi<br />
1 tangkai daun kari<br />
Isi ayam / udang<br />
1 cawan cooking cream / susu sejat<br />
Sedikit olive oil - untuk menumis<br />
Garam secukup rasa<br />
<br />
Cara memasak :<br />
------------------------<br />
1. Panaskan minyak dalam pan / kuali, tumis bawang putih bersama cili padi dan daun kari.<br />
2. Masukkan ayam / udang, kacau hingga masak.<br />
3. Masukkan serbuk telur masin knorr, chili flakes - kacau.<br />
4. Masukkan cooking cream, cukup rasa maggi, dan garam secukupnya, kacau hingga sikit pekat.<br />
5. Masukkan spagetti yang telah direbus, gaul sebati dan tutup api.<br />
6. Sedia dihidang, hiaskan dengan taburan chili flakes...<br />
<br />
Selamat mencuba 😄.Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-4236373367122162202019-03-22T10:26:00.000+08:002019-03-22T10:49:39.499+08:00Cream Chicken (No cream) Star Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8PEJV4WncBM5qOT7LWAFDWISRUaGyRfUWVCzMeY1awu1qSZBamlCK86uvMYX3WijLRDKIDwz_AlwhpMBifecO0Rg3gYive06l3XRgFQX3Syl71bJn3P0wP3VZKbFvb2n9vMieAiwirfZ/s1600/IMG20190321142123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8PEJV4WncBM5qOT7LWAFDWISRUaGyRfUWVCzMeY1awu1qSZBamlCK86uvMYX3WijLRDKIDwz_AlwhpMBifecO0Rg3gYive06l3XRgFQX3Syl71bJn3P0wP3VZKbFvb2n9vMieAiwirfZ/s320/IMG20190321142123.jpg" width="320" /></a></div>
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My son Irshad now dah 14 bulan. Gigi depan dah penuh 8 batang. And saya notice sekarang irshad tak suka dah baby food yg lembik2...nak yg ada tekstur dan boleh kunyah2...hahahha...dah big boy dah anak mommy ni.<br />
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Kebetulan mommy pernah nampak vegetable pasta ni masa beli barang baby dulu...so zasss mommy terus beli 3 pack. Sebab pasta ni tak sama dengan pasta yg kat kedai2 tu... Pasta ni khas untuk baby, takde garam, gula, telur, perasa dan takde preservative. Dalam 1 pack tu ada 10 warna pasta - dari 10 jenis vege. And kandungan vege tinggi iaitu 40%. Tinggi vitamin n nutrisi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jH7z5MK2DAU86c1-6beAOGyoZtx-y37qGh6nTpLYFzeYi-pSe183hn1xQAy0CUfFMBiy7PfyX04BwZ7hZ8n-dLxFrzF0VlsSRbv2BAboLKUeucxqhVBKu0X0Xra4uZ9ALTsFkJzFn69O/s1600/IMG20190321142158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jH7z5MK2DAU86c1-6beAOGyoZtx-y37qGh6nTpLYFzeYi-pSe183hn1xQAy0CUfFMBiy7PfyX04BwZ7hZ8n-dLxFrzF0VlsSRbv2BAboLKUeucxqhVBKu0X0Xra4uZ9ALTsFkJzFn69O/s320/IMG20190321142158.jpg" width="320" /></a></div>
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Ni la pastanya... Brand Eatalian Expresds, ada macam2 shape, ada shell, macaroni, spiral. Mommies pilih je mana yg berkenan dan sesuai dengan tahap pemakanan sicomel. 😀.<br />
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Ok la...ni saya share resepi simple tapi sedap.<br />
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<br />
Bahan-bahan :<br />
-----------------------<br />
2-3 inci isi ayam bahagian dada - potong kiub<br />
1 ulas bawang putih - ketuk<br />
2 ulas bawang merah - hiris<br />
1 kuntum bunga lawang<br />
1 biji buah pelaga<br />
1 sudu kecil minyak zaitun<br />
2 -3 cawan air<br />
3/4 cawan pasta eatalian express ( ikut suka shape apa, saya guna star)<br />
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Cara masak :<br />
--------------------<br />
1. Tumis bawang putih, bawang merah, bunga lawang dan buah pelaga dalam periuk bersama dengan olive oil. Bila dah naik bau dan wangi, masukkan air, biarkan mendidih.<br />
2. Masukkan daging ayam, biarkan mendidih hingga daging ayam cukup masak.<br />
3. Tutup api, keluarkan bunga lawang dan buah pelaga (buang la ye). Blend soup tadi hingga menjadi cream putih.<br />
4. Masukkan balik dalam periuk, masukkan pasta dan masak dengan api sederhana hingga pasta lembut. Kacau sesekali ye. Tambah air jika perlu.<br />
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Nota : Tahap kelembutan pasta bergantung kepada tahap pemakanan si comel. Kalau nak lebih lembut, masak la lebih lama ye mommies... Sukatan ni boleh untuk 2 kali makan.<br />
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Selamat mencuba...😊. Irshad mmg laju je makan kalau dapat pasta 🤤Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-32554594780286839232019-03-22T09:54:00.001+08:002019-03-22T09:54:56.503+08:00Vietnamese Roll<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU4rHwZmMmIhNJ6EHaOlT46USpl8thVVIvCvVPZeRWAJDcxaNFJR0optfuLs0pZLcc3ZB4MffRDBni6Ef3jRXc0AuMoGn2CCUU4EHgBpZlM3MAXl6CZuUsThwPrpbiS-wac2KEYs8b4Ih/s1600/IMG_20181025_222007_112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU4rHwZmMmIhNJ6EHaOlT46USpl8thVVIvCvVPZeRWAJDcxaNFJR0optfuLs0pZLcc3ZB4MffRDBni6Ef3jRXc0AuMoGn2CCUU4EHgBpZlM3MAXl6CZuUsThwPrpbiS-wac2KEYs8b4Ih/s320/IMG_20181025_222007_112.jpg" width="320" /></a></div>
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Dah lama nak buat vietnamese roll ni, tapi lately susah nak dapat rice paper saiz besar. Kat tesco giant semua yang saiz kecil je. At last dapat kat lazada...hahahha rice paper pun boleh beli online. 😄 So Uolls boleh la beli kat lazada...<br />
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So semua bahan dah ada. Tapi bila ada sikecik irshad ni, kena tunggu masa agak free baru boleh buat...kan.<br />
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Ni resepi saya...ada masa nanti saya buat video pulak k 😊.<br />
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Bahan Roll<br />
=========<br />
Rice paper<br />
Bihun (atau su'un) - dicelur<br />
Daun salad - carik besar2<br />
Cucumber - potong julien<br />
Carrot - potong julien<br />
Daun pudina<br />
Daun ketumbar<br />
Daun thai basil<br />
Crabstick - celur<br />
Udang - celur dan belah 2 (senang untuk gulung nanti dan rice paper tak pecah)<br />
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Celup rice paper dalam air masak (room temperature), susun bahan2 dan balut.<br />
Balut setiap roll dengan plastik supaya tidak melekat to each other bila kita susun nanti.<br />
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Bahan sos<br />
=========<br />
sos simple versi I<br />
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1/4 cup Fish sauce<br />
1/4 cup cili sauce<br />
1/2 cup air panas<br />
2 sudu makan brown sugar<br />
1/4 cup lime juice<br />
3 ulas bwg putih - cincang halus<br />
1@2 cili padi merah - cincang halus<br />
1 sudu teh garam<br />
Daun ketumbar - cincang halus<br />
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Gaul sebati semua bahan...siap 😀<br />
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Tunggu apa lagi....jemput makan 🤤.Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-60882690253040168032017-08-12T13:20:00.000+08:002017-08-12T14:12:42.011+08:00Kerabu Su'un<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-3v4WP8AkcXDB7_9vbA9AuwC962MWoKXNn6O9KQElXv7NWAuVwWqnOrvTqOdMPqf-E8yCzOlHvHxhO_8Y4OwrOHIeQakqhNq5cpnJI1SYawDA18gHi2fYRpkFR33Q-X_vK_s3u3xXCFl/s1600/Kerabu+Su%2527un.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-3v4WP8AkcXDB7_9vbA9AuwC962MWoKXNn6O9KQElXv7NWAuVwWqnOrvTqOdMPqf-E8yCzOlHvHxhO_8Y4OwrOHIeQakqhNq5cpnJI1SYawDA18gHi2fYRpkFR33Q-X_vK_s3u3xXCFl/s320/Kerabu+Su%2527un.jpg" width="320" /></a></div>
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Bila tgh berbadan dua ni, tekak asyik meloya je. Asyik nak menu yang masam2 je... since hubby pun tak dinner kat umah, so just make something simple yg kena ngan tekak mak buyung ni je la 😀.<br />
Cepat dan senang.<br />
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<u>BAHAN-BAHAN:</u><br />
1 cekak su'un (basuh dan rendam dalam air biasa dulu)<br />
10 ekor Udang saiz sederhana ( kupas kulit)<br />
1 ekor sotong saiz sederhana (potong bulat) - saya tak letak pun sebab takde 😁<br />
1 biji tomato (potong kasar)<br />
2 kacang panjang (potong 1 inci)<br />
1 pokok daun ketumbar (potong kasar)<br />
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<u>BAHAN SOS :</u><br />
3 ulas bawang putih (tumbuk kasar)<br />
4-5 tangkai cili padi (tumbuk kasar) - ikut suke, nak pedas lagi tambah lagi<br />
2-3 biji limau nipis (ambil jus)<br />
1 labu bwg besar saiz kecik (potong kasar)<br />
1 sudu makan gula<br />
3 sudu makan sos ikan<br />
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<u>CARA-CARA:</u><br />
1. Satukan bahan2 sos dalam mangkuk. kacau sebati. Rasa sos agak masam dan sedikit masin ketika ini. jika tak cukup masin/masam, boleh tambahkan sos ikan/jus limau nipis kemudian. - ketepikan.<br />
2. Tumbuk manja tomato dan kacang supaya senang untuk sos meresap ke dalam hirisan tomato dan kacang. - ketepikan<br />
3. Panaskan air dalam kuali/periuk. Bila air mendidih, masukkan su'un, udang dan sotong. Masak hingga su'un lembut (lebih kurang 2 minit) - jangan teralu lama nanti su'un lembik, tak sedap. Angkat su'un, udang dan sotong, toskan airnya.<br />
4. satukan kesemua bahan ke dalam mangkuk sos, gaul sebati - tambahkan sos ikan/limau nipis jika perlu.<br />
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Sedia di makan... simple dan sedap.<br />
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tips:<br />
1. jangan celur sotong terlalu lama nanti liat.<br />
2. boleh juga jika nak tambahkan isi ayam ke dalam kerabu, rebus dulu isi ayam bahagian dada, ketuk dan carik2kan.<br />
3. kena gaul ketika su'un masih panas, bila sejuk sos tak akan meresap ke dalam su'un - jadi tak sedap.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-38108388949012269692016-10-16T21:57:00.001+08:002017-08-12T13:22:56.537+08:00Healthy Vege Pizza <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYcbiLppplnNSfbYfTmW6N1KkF35oAHbBpcvSYp2ZEm5pBZAfh2QYKXlvHs5bNWWjAQRd5DIN4kqvPkBUTrx8xU82uvgnYVqKl2O3nz9iRe0OtoTToiEd3AARxZZrtAk3Mkurkjd3K_-H/s1600/IMG_2575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYcbiLppplnNSfbYfTmW6N1KkF35oAHbBpcvSYp2ZEm5pBZAfh2QYKXlvHs5bNWWjAQRd5DIN4kqvPkBUTrx8xU82uvgnYVqKl2O3nz9iRe0OtoTToiEd3AARxZZrtAk3Mkurkjd3K_-H/s400/IMG_2575.JPG" width="400" /></a></div>
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TQ to group KURUS & SIHAT, idea dari Dr.Ezue, telah beri inspirasi untuk saya mencari idea baru resepi sihat. So hari ni 1st day challenge...semoga kami semua istiqomah...:)</div>
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Mlm ni just buat quick meal.... 30 min dah ready. Ni portion untuk 2 orang ye...</div>
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ready...? </div>
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<b><u>Bahan-Bahan:</u></b></div>
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2 keping wholegrain massimo tortila wrap (bran lain pun boleh)</div>
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1/2 biji lada benggala hijau - dipotong panjang2</div>
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1/2 biji bawang besar - dihiris kasar</div>
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1 biji tomato - dihiris bulat</div>
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5 biji cendawan butang - dihiris</div>
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2 sudu besar tomato paste (saya buat sendiri)</div>
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1 genggam penuh mozarella cheese (boleh lebih jika suka)</div>
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1 sudu kecil butter</div>
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sedikit blackpepper</div>
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<b><u>Cara2 :</u></b></div>
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1. Panaskan Oven pada suhu 180 darjah celcius, api atas bawah.</div>
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2. Panaskan 1 keping tortila wrap dalam non-stik pan dengan api kecil sehingga agak garing. Angkat dan ketepikan. (penting supaya pizza tak lembik).</div>
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3. Dengan menggunakan pan yg sama, cairkan butter. Masukkan button mushroom dan blackpepper. kacau sehingga cendawan sedikit layu...lebih kurang 1 minit dgn api perlahan. Ketepikan.</div>
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4. Susun tortila...lapisan bawah, tortila yg tak dipanaskan. Taburkan sedikit mozarella cheese dan lapiskan dengan tortila yg dipanaskan tadi. Sapu rata tomato paste. Lapiskan lagi dengan sedikit mozarella cheese.</div>
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5. Atur tomato hiris, lada benggala, cendawan butang dan bawang besar. Taburkan sedikit black pepper dan tabur kesemua baki mozarella.</div>
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6. Bakar dalam oven yg telah dipanaskan selama 7-10 minit.</div>
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Sedia dimakan...:)... biarkan sejuk sikit baru makan... takut nanti melecur mulut...</div>
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nota : </div>
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1. untuk vegetable boleh guna terung panjang, spinach, zucchini, red capsicum, yellow capsicum dll</div>
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2. resepi home made tomato paste saya akan kongsi dalam entry akan datang ye. </div>
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<br />Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-35808418014723422862015-09-16T21:17:00.000+08:002015-09-16T21:17:10.876+08:00Chocolate Pudding With Orange Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vwvIVBz1EIDopa6YYbOAPmCGXvIh2fvI1LZNWsJpfYofm_WTZcOvkyUAjOOatKkRWXp_H4D0skSHr6FOBnkOTqunPKvXshUgBgt31mL5Un0vURDo58eMD1rbtagJebZYmypsOCg45cAj/s1600/new+doc+25_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vwvIVBz1EIDopa6YYbOAPmCGXvIh2fvI1LZNWsJpfYofm_WTZcOvkyUAjOOatKkRWXp_H4D0skSHr6FOBnkOTqunPKvXshUgBgt31mL5Un0vURDo58eMD1rbtagJebZYmypsOCg45cAj/s320/new+doc+25_1.jpg" width="320" /></a></div>
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Assalamualaikum & SELAMAT HARI MALAYSIA kawan2 semua. Dah lama sangat dah rasanya saya tak post resepi baru. Bukan tak masak, cuma tak sempat nak post je.... hehehehe maklum la sibuk sikit setahun dua ni.<br />
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Now dah jadi isteri orang, selalu la masak untuk encik suami. Hari kerja pun, at least dinner memang masak.<br />
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Ok la, dah lama tak buat desert, Encik suami tak berapa gemar manis2 ni. Yang ni untuk hilangkan kempunan saya.<br />
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<b>Bahan2 :</b><br />
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11g serbuk agar2 (satu paket kecil)<br />
700 ml air<br />
1/2 cawan susu pekat manis<br />
3 sudu besar gula<br />
1/2 cawan chocolate powder (boleh juga guna serbuk koko)<br />
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Cara2 :<br />
1. Campurkan kesemua bahan kedalam peruk, kacau sehingga semua chocolate powder larut.<br />
2. Panaskan dengan menggunakan api sederhana, kacau sehingga serbuk agar2 larut ( lebih kurang 10-15 minit)<br />
3. Tapis dan tuangkan dalam acuan. Saya tuangkan dalam loyang 4 segi je. :)<br />
4. Sejukkan dan simpan dalam peti sejuk sebelum dihidangkan.<br />
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<b>Bahan2 untuk sos oren :</b><br />
1 biji oren saiz besar - diambil jusnya (kalau oren kecik guna 2 biji)<br />
1/2 lemon - diambil jusnya<br />
1/2 cawan air<br />
2 sudu makan gula<br />
1 sudu teh tepung kastard<br />
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cara2 :<br />
1. Campurkan kesemua bahan ke dalam periuk.<br />
2. Panaskan dengan api sederhana, kacau sehingga sos oren sedikit pekat, dan kesemua gula larut.<br />
3. sejukkan didalam peti sejuk sebelum dihidangkan.<br />
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Hiasan hidangan :<br />
Isi oren dipotong wedges.<br />
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sedap dimakan sejuk. sos oren boleh ditukar kepada sos berry (strawberry / rapsberry)Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-36691613986557962012015-03-25T23:53:00.001+08:002015-03-25T23:53:51.980+08:00Spiral Pasta Ala Oglio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuASRRPF-o0Q_zM3ETno3mYNe9preG21gMi20LWVQ6xbhjxLljKL4urZ7nLcrDa1sguTUtptf30zGP8FXCMtmHtxdr0KSVPDdjDnZ_kguMwZu2ZXXUjI-E5W9c1-xlPMYK-Cu-93_M3AuK/s1600/IMG_4062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuASRRPF-o0Q_zM3ETno3mYNe9preG21gMi20LWVQ6xbhjxLljKL4urZ7nLcrDa1sguTUtptf30zGP8FXCMtmHtxdr0KSVPDdjDnZ_kguMwZu2ZXXUjI-E5W9c1-xlPMYK-Cu-93_M3AuK/s1600/IMG_4062.JPG" height="240" width="320" /></a></div>
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Assalamualaikum teman2. Terlalu lama saya tak update blog ni since saya start my business insurance pada tahun 2012. As i remember, my last post was on 2012... hehehehe :). Tak la bermakna saya tak masak, cuma tak dan nak menulis and update kat sini. Sekarang alhamdulillah, business dah steady, saya pun dah berumahtangga, so saya kembali aktif di dapur, Maklumlah En.Husband jenis yang suka makan kat rumah.<br />
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Make it short, insyaallah saya akan kongsikan resepi2 yang cepat untuk disediakan. Dan kebanyakannya adalah menu untuk orang diet (sebab kami tgh nak turunkan berat badan ni...:) )<br />
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Untuk masak pasta ni, mmg simple... follow je kat bawah ni :<br />
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<u><b>Bahan2:</b></u><br />
<u><b><br /></b></u>
2 cup penuh spiral pasta (boleh juga guna pasta lain , spagetti ke, bowtie ke)<br />
1 ketul dada ayam (potong dadu kecil... lebih kurang saiz ibu jari)<br />
10 ekor udang saiz sederhana<br />
1/2 capsicum merah (potong dadu)<br />
1/2 capsicum kuning (potong dadu)<br />
1/2 capsicum hijau (potong dadu)<br />
10 - 15 sweet pea<br />
1 batang carrot (Julein...klu nak potong dadu pun boleh)<br />
10 batang kacang buncis (potong 2 cm panjang)<br />
2 biji cili merah<br />
10 tangkai cili kering<br />
5 ulas bawang putih (dicincang)<br />
1 sudu besar chicken stock (saya guna knorr)<br />
Garam secukup rasa<br />
1/2 cawan minyak masak (atau olive oil)<br />
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<b><u>Cara2 memasak :</u></b><br />
1. Rebus pasta dengan sedikit minyak dan sedikit garam sehingga lembut (al dante). Tos dan ketepikan.<br />
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2. Kisar kasar cili merah dan cili kering. (boleh juga tumbuk kasar). cili kering tak perlu direndam atau direbus terlebih dahulu. ketepikan<br />
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3. Panaskan minyak dalam kuali, goreng udang hingga masak dan ketepikan. Kemudian goreng pula isi ayam hingga masak, ketepikan.<br />
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4. Dengan menggunakan minyak yang sama, Masukkan cili yang dikisar tadi bersama bawang putih. Masak dengan api perlahan (kerana kita nak rasakan minyak dengan cili n bawang putih). Kacau sesekali, (jangan tumis sampai garing).<br />
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5. Masukkan chicken stock, kacau rata. Masukkan udang, ayam, dan kesemua sayur2. Kacau rata sehingga sayur sedikit layu (tapi masih rangup).<br />
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6. Masukkan pasta, kacau rata. tambahkan garam jika tak cukup rasa.<br />
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7. Angkat dan hidangkan.... yummy!!!!<br />
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nota : boleh kurangkan cili jika tak suka pedas. Juga boleh guna sotong jika suka.<br />
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SELAMAT MENCUBA!!!<br />
<br />Anonymoushttp://www.blogger.com/profile/11275390950654251886noreply@blogger.com1tag:blogger.com,1999:blog-6745808237622399405.post-37485631477309092452011-10-14T19:39:00.007+08:002012-02-26T18:27:30.842+08:00Hot Chili Bitter-gourd With Beef<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7ObuhuNAfMqMSCbJJ1sTGvXxoCDSz6hNv70HcPmxb2dVvdCauBi35COnch2akqBuNoD5i6b0R1VQIslL9qoBjBZi2ylcE8ygR6skn3Uwx0mMisrDSFX1-PbM9SXyKmvNlfScKDA4HCAS/s1600/IMG00778-20111014-1927.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5663311628239552754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7ObuhuNAfMqMSCbJJ1sTGvXxoCDSz6hNv70HcPmxb2dVvdCauBi35COnch2akqBuNoD5i6b0R1VQIslL9qoBjBZi2ylcE8ygR6skn3Uwx0mMisrDSFX1-PbM9SXyKmvNlfScKDA4HCAS/s400/IMG00778-20111014-1927.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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Bitter gourd (bitter melon) atau dalam bahasa melayu dikenali sebagai peria. Rasanya agak pahit. Peria mengandungi khasiat yang sangat tinggi seperti kandungan serat yang tinggi akan membantu melawas penghadaman. <br />
<a name='more'></a> Ia juga kaya dengan anti-oksidan, mineral n vitamin serta kandungan polypeptide-p ( rujukan : www.nutrition-and-you.com) boleh mengurangkan gejala kencing manis. Peria juga mengandungi folate , sangat membantu ibu mengandung.</div>
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<b>Bahan-bahan :</b></div>
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<ul>
<li>1 biji peria (saiz sederhana) - dibelah dua, buang empulur dan potong dengan ketebalan 1/2 cm</li>
<li>200 g daging lembu - dihiris nipis</li>
<li>1 biji cili merah - dimayang kasar</li>
<li>10 biji cili padi merah - (kurangkan jika tidak mahu pedas)</li>
<li>1 cm belacan</li>
<li>6 ulas bawang putih - kupas dan ketuk</li>
<li>3 ulas bawang merah</li>
<li>1 sudu makan serbuk cukup rasa knorr (hahahaha... ni org malas nye resepi :) )</li>
<li>3 sudu makan minyak masak</li>
</ul>
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<b>Cara-cara :</b></div>
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<li>Panaskan minyak dalam kuali dengan api sederhana. Masukkan daging dan goreng seketika. (Jangan terlalu lama supaya daging tidak liat, cukup sekadar daging berubah warna ). Angkat dan ketepikan.</li>
<li>Tumbuk cili padi dan bawang merah serta belacan hingga lumat.</li>
<li>Dengan menggunakan kuali yang sama, tumis bawang putih hingga naik bau, masukkan bahan yang ditumbuk tadi, tumis lagi hingga wangi. </li>
<li>Masukkan peria, cili merah dan serbuk cukup rasa. Goreng seketika.</li>
<li>Tambahkan secawan air dan renih selama 5 minit atau hingga peria empuk (tutup kuali supaya peria cepat empuk).</li>
<li>Perlahankan api, masukkan daging dan gaul rata. Tambah garan jika perlu.</li>
</ol>
</div>
</div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-32063784887875381522011-10-14T14:44:00.003+08:002012-02-26T18:28:03.894+08:00Banana Choc Chips Muffin<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATiYWQu5-XRuGqTcYlCuix99W_1Eb7yrRIuEj3PfuN_Fk8R3koSaIZM3GCQeC_o7uAi0Iz9LMTvZ3ODWjqu2Q40txyP3Ea4DilSVX5rk9QK0l7wSq8Zc02Lr7p5nehaspzsRv-YtugIH_/s1600/IMG00771-20111014-0924.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5663236684108186738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATiYWQu5-XRuGqTcYlCuix99W_1Eb7yrRIuEj3PfuN_Fk8R3koSaIZM3GCQeC_o7uAi0Iz9LMTvZ3ODWjqu2Q40txyP3Ea4DilSVX5rk9QK0l7wSq8Zc02Lr7p5nehaspzsRv-YtugIH_/s400/IMG00771-20111014-0924.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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I make a simple and easy muffin last night, memandangkan ada 2 biji pisang yang sudah sangat ranum, daripada busuk, baik buat something. ingat nak buat cekodok je, tapi sape nak makan... buat muffin the boleh simpan.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiHouD7f1IceUzQ_H-FNUy5zUp1S9AHmL8F63BQ-bSg6ozrKALvqV2KITVKdZ255Ljn53CWgJDV1UQMhw-EOyJFP12NH4Jewxl0-a90U3NxeZcTEtdDexRuboJrkfOPZPeHjJ8hy3cmTL/s400/IMG00773-20111014-0925.jpg" /></div>
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Muffin ni just take 30 minute je, from prep to cook n eat... hahahah cepat kan. Tapi hasilnya tak la segebu muffin kenny roger's. Tapi sedap bila ditambah dengan chocolate chips.</div>
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<b>Bahan:</b></div>
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<ul>
<li>4 biji pisang - mashed pakai garfu (just mashed kasar)</li>
<li>3/4 cawan gula - kalau tak suka manis, kurangkan</li>
<li>1oo g butter - cairkan dan biarkan sedikit sejuk</li>
<li>1 biji telur</li>
<li>2 sudu makan susu</li>
<li>2 sudu makan cream (whipping cream, heavy cream, double cream)</li>
<li>2 sudu teh baking powder</li>
<li>1 sudu teh baking soda</li>
<li>1/4 sudu teh garam</li>
<li>1 sudu teh esen vanilla</li>
<li>1 1/2 cawan tepung gandum - diayak</li>
<li>1/2 cawan chocolate chips.</li>
</ul>
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<b>Cara - cara :</b></div>
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<ol>
<li>Panaskan oven pada suhu 180 C.</li>
<li>masukkan kesemua bahan kecuali coklat chip ke dalam mangkuk, gaul sebati. Don't overmix.</li>
<li>Masukkan coklat chip dan gaul. </li>
<li>Sendukkan ke dalam bekas muffin (muffin paper cup) dan bakar selama 15 - 20 minit.</li>
</ol>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4P6Pww73nt7GlFKdW9HIYZ7Gu3EAsP6bmsuWdBwG7UbWT6MyzQC0PE5QXlH_pT1X5grN_zjYCerkCi2LV4UuZMkq56knPKExeb2QEd9TBzUfdLozK3M4-df6fJiWNKX7wh7wQ_ClPwZq/s400/IMG00770-20111014-0923.jpg" /></div>
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</div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-67654048277526149282011-10-11T10:05:00.007+08:002012-02-26T18:28:18.225+08:00Roasted Stuff Chicken<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk-6wLV-tcDjMHz3qkYXYsnC0d3JJqzlA1BkyHFemfznmRcU1JUEWxliJOZMeEoMUxSmLgktXioAC_qRKycoEHmamPOuWMxbkB8L5sGOA8DwHU7wmtoB9quLiScPS5JblXoN0_ZCkOpbE/s1600/IMG-20111010-00683.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662050583737195426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk-6wLV-tcDjMHz3qkYXYsnC0d3JJqzlA1BkyHFemfznmRcU1JUEWxliJOZMeEoMUxSmLgktXioAC_qRKycoEHmamPOuWMxbkB8L5sGOA8DwHU7wmtoB9quLiScPS5JblXoN0_ZCkOpbE/s400/IMG-20111010-00683.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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Roasted Chicken... I love it in any way... Roasted percik, plain roast, honey roast, black pepper roast or herb roast. This time i try to play with stuffing inside to get extra flavor. I got this idea from roast turkey for christmas... they stuff the turkey cavity and roast it. <br />
<a name='more'></a>Now i'm not exactly follow the turkey stuffing recipe, I just use what ever i have on hand. And you can add any ingredients u like for stuffing... such as lemon if u want the zang, add prune or raisin to get a little sweet or if u like garlic, just put in clove of garlic (don't peel, if not the pungent of garlic to strong) inside the chicken cavity. And Also herbs... any herbs like thyme, rosemary, sage terragon etc..</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjXR_1KDSJy46FK2g70IRQLVKUgM4pAq_9VkNxPp_dUNxK1sqL8jGW6KhiVxo1VydzRYFK6CAwSoGUJyslsIFVf4mrdvkgo8yGrv-zOLUIWOREz7LP8CI0Dz4T_4VQDFq-c4JRXFOD2HO/s400/IMG-20111010-00689.jpg" /></div>
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To make a good roasted chicken, the most important thing is to get a fresh chicken (fresher is better). I prefer buy chicken from wet market rather than hypermaket, there are fresher.</div>
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<b>What u need are :</b></div>
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<ul>
<li>1 whole chicken (about 1.7 - 2.0 kg)</li>
<li>2 tbsp butter</li>
<li>Salt</li>
<li>Freshly ground black pepper</li>
</ul>
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<b>For Stuffing :</b></div>
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<ul>
<li>1 onion (chopped)</li>
<li>1 carrot (chopped)</li>
<li>1 tbsp chopped sage</li>
<li>1 1/2 tbsp dried cranberry (chopped)</li>
<li>1 tsp chicken stock powder</li>
<li>1 tsp honey</li>
<li>3 tbsp bread crumbs</li>
<li>2 tbsp olive oil</li>
<li>salt and pepper to taste</li>
</ul>
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<b>For Sauce :</b></div>
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<ul>
<li>1 1/2 tbsp butter</li>
<li>1 tbsp flour</li>
<li>1/2 onion (finely chopped)</li>
<li>1 tbsp chopped sage</li>
<li>1 tbsp chicken stock powder (mix with 2 cups of water)</li>
<li>1 tsp honey</li>
<li>juice from chicken that u roast</li>
<li>salt and pepper to taste</li>
</ul>
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<b>How to make :</b></div>
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<ol>
<li>Clean the chicken and pat dry using kitchen towel outside and inside. put aside.</li>
<li>Heat olive oil in a pan over medium heat. Add onion and carrot, saute for 3 - 4 minutes until the onion soft.</li>
<li>Add sage and cranberry, saute for a while. Add chicken stock and honey, simmer. Add breadcrumbs, season with salt n pepper and mix well. Turn off the heat.</li>
<li>Put all the stuffing inside the chicken cavity, tie the leg to make sure the stuffing will not come out during roasting.</li>
<li>Rub all over the chicken with butter. Season with salt and pepper. covered and marinate for 30 minutes. Meanwhile, heat oven at 200C.</li>
<li>Roast chicken at 200C for 20 minutes and turn the oven temperature to 190C and roast for another 1 1/4 hours.</li>
<li>To check the chicken either its cook or not, using a knife tip, chuck at tight and clear juice running out, so the chicken is cook. if not roast for another few minutes.</li>
<li>take the chicken out from oven and covered with aluminium foil for 10 minutes before serve.</li>
</ol>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXnNkG61uH3-iZFZzO70TYVleHOKuO1iBJZLf_e-GqIuqYzGe7Q9JwbCh3MgK1VSaq7s3DOPdLWQ09kiHuIibSkXSe29N_2zE2c3K_i1pcIcbW0C6aCEMmK8dY80t7ZbdpGuhDF2_5l0S/s400/IMG-20111010-00684.jpg" /></div>
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<b>To make sauce :</b></div>
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<b><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJ3iX1z7KtPLuHESfoMn0cPuZHKkGRDMqZ5hKnuvkGnItdPZrEJ_WBMlaa3T7LnHOBIMC67AB7SfbST_IhVLV_fTsl78IbF7oE6Yqygw4Oo5GCbd2yypPj-Oq3I7k5OoqGbn9trDjhFVX/s400/IMG-20111010-00686.jpg" /></b></div>
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<ol>
<li>Melt butter ina p over low heat. once all the butter melted, add flour. mix flour and butter well, and saute for few minutes until the flour turn to slightly golden brown. turn off heat and put this buttered flour aside.</li>
<li>Using the same pan, saute onion with olive oil until brown. add sage, chicken stock, honey, juice from roast chicken. simmer for 3 minutes. Add buttered flour and stir to mix.</li>
<li>Pour sauce into a blender and process until smooth. pour the sauce back into the pan , season with salt and pepper and cook for another 2 minutes.</li>
<li>sieve the sauce into a bowl. discard any lumps. Add a knob of butter (2 tsp), stir until butter melt and mix well. </li>
<li>Serve with roast chicken.</li>
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</div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com1tag:blogger.com,1999:blog-6745808237622399405.post-84759204267599124182011-10-11T09:43:00.008+08:002012-02-26T18:28:33.385+08:00Cold Salad - Asparagus, cherry tomato, orange and smoke salmon<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDidAN4lEY9bCS6sHB6SFf9SNv8X7yqp1bfdUSjOn07GUMZZKAk8QdGyNIyIoxlu2vc7nCKMTTxnG23ISGFrnsgba8cS4VhRlNahyphenhyphenwVqIGPVVW8Pt-_uAKotmTvhrYcgfyNfxcj_7OBmfk/s1600/IMG-20111010-00680.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662044537613314018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDidAN4lEY9bCS6sHB6SFf9SNv8X7yqp1bfdUSjOn07GUMZZKAk8QdGyNIyIoxlu2vc7nCKMTTxnG23ISGFrnsgba8cS4VhRlNahyphenhyphenwVqIGPVVW8Pt-_uAKotmTvhrYcgfyNfxcj_7OBmfk/s400/IMG-20111010-00680.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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This salad is good for refreshing starter. The combination of flavor quiet unique. Easy to make. You can make this salad a head of time and keep chill in fridge until needed.<br />
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I can remember where i saw this kind of salad,,, if i'm not mistaken in a cook book. But here I use my own combination of flavor with my own simple vinaigrette salad dressing...</div>
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Ingredients :</div>
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<li>20 Asparagus tip </li>
<li>8 cherry tomato (cut to 4)</li>
<li>1 large orange (peel n just take the flesh)</li>
<li>3 slice of Smoked salmon </li>
<li>1 tbsp of finely chopped onion</li>
<li>1/2 cloves of garlic (finely chopped)</li>
<li>juice of 1/2 lemon</li>
<li>1 tsp vinegar</li>
<li>1 tbsp of olive oil</li>
<li>salt and paper to taste</li>
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How to make :</div>
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<li>Make vinaigrette. combine onion, garlic, lemon juice, vinegar, and olive oil in a bowl. Mix and put aside.</li>
<li>Blanch the asparagus. Bring to boil water in a pot over medium heat. Add asparagus. When the color change nicely green, take out from water and put into ice water (to make sure the asparagus not overcook and keep the nice green color). Drain and put aside.</li>
<li>Cut smoked salmon to smaller pieces. </li>
<li>In a large bowl, combine asparagus, orange flesh, tomato cherry, and the vinaigrette. Season with salt n pepper. Toss well.</li>
<li>Serve or u can refrigerated for a while before serve.</li>
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</div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-47535026345176412072011-10-11T00:48:00.005+08:002012-02-26T18:28:49.109+08:00Poached Egg<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjytsqfZ4Ab3m8YSUhJVSHp25bcp4jNc8E_Bw7iZhJSdLq7bIT7cQvb6PVjcAtYbkDBxMRvcGv0Nk9KwfejIVeh1aYlRsCKu0bE8OYzv1e90-T8InfqxBjXlskOZhWxESAG40nqQVnabq/s1600/IMG00743-20111010-1202.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661907669451251330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjytsqfZ4Ab3m8YSUhJVSHp25bcp4jNc8E_Bw7iZhJSdLq7bIT7cQvb6PVjcAtYbkDBxMRvcGv0Nk9KwfejIVeh1aYlRsCKu0bE8OYzv1e90-T8InfqxBjXlskOZhWxESAG40nqQVnabq/s400/IMG00743-20111010-1202.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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I don't know y today i just want to have something simple... poached egg on toast. What i like is the melt, runny egg yolk... so rich, make my tongue lick all left over on my lips...hehehe. Here is my way to make poach egg. <br />
<a name='more'></a>I know few ways u can do to get a perfect poach egg such as swirling the water before u drop in the egg in.</div>
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What u need is :</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblRnDEDn-T-X1CS_qvpSrjOhuUQOV4esjxfP-CiSvoB6OcJf-fDznyMrSc8StU4xdsPBHrCnn5kHOqdyg22jujNweJZXNAE-VPri5LbX1c66VHUdSnApvQyg1escA_QETKy90NefiLExd/s400/IMG00735-20111010-1132.jpg" /></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4KZ4kFeRiPtZG57Cwvy8zhvosCtPRGLsHE5jHAtlmlxqRQrMOWa1y4xbXzyn0pudwUjUoOxXwLJkWe2d23HOmdG5FKsC6a5ENwiOvvvV4qjG5qEqpfriCWivRo0GSJwMraRG7UKIl_Ds/s400/IMG00736-20111010-1132.jpg" /></div>
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<li>about 5 cups of water (more depend on ur pot size)</li>
<li>2 tbsp white vinegar</li>
<li>1 large egg (put in a small bowl)</li>
<li>1 bowl of ice water</li>
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Lets start..... </div>
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Pour water and vinegar in a pot @ non-stick shallow pot. Bring to simmer over medium-low heat. <b>(Do not boil the water).</b></div>
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<b><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkZ1_UsILu8W0cajR3h3c99hmoNkPtC41fVROJJpza0hbp24bSezyjNhKAo9uz83WwhPOwhQ6EzJ-Hkh_1_1xgo3cM2kr6OcjcMF8-zGb7xTMH2Jj1giCHnU6LGwqzw_sSBNppxXrwB-p/s400/IMG00737-20111010-1135.jpg" /></b></div>
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Once the water simmer, drop the egg in, leave it un-disturb for couple of minute, If u like ur poached egg a bit round, swirl the water in 1 way (anti clockwise) before u drop in the egg.</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IyT1wr01AewmjtuE68usfnXvrbjM9X9LqwknHsKDZAv9qNeHxis6YWG0C5rrruN3FJvqxGjWYoLnulRIVaA3IGZgm6tquQwrrEt2N-NgDuzf12mrEfQlDyun76LptqZm8pWfVUXOU6L8/s400/IMG00738-20111010-1137.jpg" /></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_ypXOjbhoqWiusqFJucYSJkEaPEH6xX8uyVahopwDAwrIX2k0Yr6YQ_SExwkdj-EQqA5Qkj5oKBroVf6iDfzHlz59TEBaKfkvl-rwJ4Xf2lyNOj-eFnHEH8PtQ1_i1V6d2lHaAv8X-r5/s400/IMG00739-20111010-1137.jpg" /></div>
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when u see the white egg firm enough, take out from heat and put into ice water - this is to stop cooking the egg with residue heat at the egg, so u will get a nice runny egg yolk but firm egg white.</div>
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And the last... enjoy ur poached egg with toast, or english muffins or british crumpet....or as a egg benedict....</div>
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</div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-78016841838258994882011-10-10T10:18:00.006+08:002012-02-26T18:29:07.819+08:00Potato Gratin (Side for any meats main)<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFz6v3GCuvzbSZ4eDUhYskQrSDjKPUc6apoT3TZUztEavVQkzT84Zh5dC7l_cqy7yrefh-W5xj50WygP_VR0rdZgX6fm72nryLQaoNslheiGWy7tpHdbr1u8NP4M25WpPOSG78Y4vdwTNq/s1600/IMG-20111010-00699.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662043906120854034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFz6v3GCuvzbSZ4eDUhYskQrSDjKPUc6apoT3TZUztEavVQkzT84Zh5dC7l_cqy7yrefh-W5xj50WygP_VR0rdZgX6fm72nryLQaoNslheiGWy7tpHdbr1u8NP4M25WpPOSG78Y4vdwTNq/s400/IMG-20111010-00699.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmhd_oKqBr_BEAp59v3-BgUSDQI74yPfJoyp6l3qFKjKsXOJVhsre3yJj5qzcb2L8IieHP_dgqniqrFA9MOfxaywXFoSI1Zc6vYCqplpLt4IRuvTbn6TdCpbZzbUmX7n16FPWXMsvKznW/s1600/IMG00733-20111010-1044.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661691729043660562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmhd_oKqBr_BEAp59v3-BgUSDQI74yPfJoyp6l3qFKjKsXOJVhsre3yJj5qzcb2L8IieHP_dgqniqrFA9MOfxaywXFoSI1Zc6vYCqplpLt4IRuvTbn6TdCpbZzbUmX7n16FPWXMsvKznW/s400/IMG00733-20111010-1044.jpg" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a></div>
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This side dish goes well with any main like beef or lamb. Pretty simple to made and just need a little preparation. And u can play around with the flavor like adding a little spice, or u can add a little zest of lemon to get tangy taste, otherwise u just make it plain... but its not too plain actually... its rich, creamy and crunchy parmesan cheese on top layer.<br />
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Every time i made this gratin... i always remember a person behind this recipe. He teach me how to make this gratin and also he teach me what goes well with. He teach me a lot about western food and the good pairing of the food, also how to present the food in right way. He's my little brother that i will always remember where ever he is now... Thanx you so much Kamal Bobby. I hope 1 day i can taste ur great food again... </div>
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Here is the simple recipe of the gratin</div>
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<b>Ingredients :</b></div>
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<li>4 large russet potato (peel n thinly slice)</li>
<li>4 inch of leek (thinly slice)</li>
<li>3/4 cup of milk</li>
<li>1/2 cup of cream (whipping cream @ cooking cream)</li>
<li>1 1/2 tbsp of butter (for saute the potato)</li>
<li>1/2 tsp ground nutmeg (u can add lemon zest if u like a touch of tangy taste or cinnamon if u like)</li>
<li>1/3 cup of grated parmesan cheese</li>
<li>salt n pepper to taste</li>
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<b>Method :</b></div>
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<li>Prepare all ingredients. preheat oven at 180 C.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxwKVa3fvItt1ybDS8PeyiS4jrziQYpW8guLSj-3QEMHOebQCR8FQqC1DNyxjOEYaA_jQZb8QZy2hW1KM1GlzLEtuGvnO__4ks2X4fEYYYgMzQG4zVUfMtP7cqTgF6HidaQgLiVNs8KB4/s1600/IMG00725-20111010-0941.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661691732207684626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxwKVa3fvItt1ybDS8PeyiS4jrziQYpW8guLSj-3QEMHOebQCR8FQqC1DNyxjOEYaA_jQZb8QZy2hW1KM1GlzLEtuGvnO__4ks2X4fEYYYgMzQG4zVUfMtP7cqTgF6HidaQgLiVNs8KB4/s400/IMG00725-20111010-0941.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
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<li>Melt butter in a pan over mediun heat. Add slice potatoes and saute for few minutes until the edges of the potatoes turn to golden brown color. Set aside.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMN7F6X0RSkElsnKHfRIWupyDSiS5isPcubKZN6OIiPc92L4ZVVAzmzprYCXlKjl2MNC6_bPp07BhmOTtJwJrQAzXfogEhJeZh77g_Dkoi4lJ-4Z_wNNxZG5lRei2aju_Ut3x11tNWZv0/s1600/IMG00726-20111010-0945.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661691737850793314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMN7F6X0RSkElsnKHfRIWupyDSiS5isPcubKZN6OIiPc92L4ZVVAzmzprYCXlKjl2MNC6_bPp07BhmOTtJwJrQAzXfogEhJeZh77g_Dkoi4lJ-4Z_wNNxZG5lRei2aju_Ut3x11tNWZv0/s400/IMG00726-20111010-0945.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
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<li>Using the same pan, pour milk, cream, add leek and nutmeg. simmer for 1 minute over low heat. stir. Season with salt and paper. turn off the heat.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DYan_lTTToij5719bda6paODMvodUfyWPAvb1dUUcycdQqAZLnnoOjPehV9JDln2ay1Mw4DtqjZhqcs64gTYBmVa88kKGoDLcXG3VdikX2MZ6JNoA7Xl6VmceFUihpEUfGVOjCm0Gd-k/s1600/IMG00727-20111010-0949.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661691744436086962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DYan_lTTToij5719bda6paODMvodUfyWPAvb1dUUcycdQqAZLnnoOjPehV9JDln2ay1Mw4DtqjZhqcs64gTYBmVa88kKGoDLcXG3VdikX2MZ6JNoA7Xl6VmceFUihpEUfGVOjCm0Gd-k/s400/IMG00727-20111010-0949.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
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<li>Take a baking pan or any baking dish - better square. Arrange the potato overlapping each other for 1 layer.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP8hFDfUr5ALpFeAS85tPHvBGvr9PgBnrBvuE22Atwt9Tva5_AHFAqW4Tj-MYlGK3VVBdUOjI5y8AkKuZtSIfJ0P9th7WAsgkZS1wwT5woRK3MFaTMefOaOLYOAnNbFY-UEgj5EKDOhjN/s1600/IMG00729-20111010-0957.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661695643360691154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP8hFDfUr5ALpFeAS85tPHvBGvr9PgBnrBvuE22Atwt9Tva5_AHFAqW4Tj-MYlGK3VVBdUOjI5y8AkKuZtSIfJ0P9th7WAsgkZS1wwT5woRK3MFaTMefOaOLYOAnNbFY-UEgj5EKDOhjN/s400/IMG00729-20111010-0957.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
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<li>pour in the cream-milk mix until slightly covered the potatoes, repeat layering potatoes n cream-milk until all potatoes finish.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyvFFvm51zNpwggU5qIFn2Vhbxj6vDCMXaElvfkNq7xdPHaXRuznd12510NHe010w-20UFwAFEgfWwQI9_HanOKN3TPaq5D2Mxpb1KOCpJveyldWq4CsRQGzE8P1V9Leb2jxduS3ZVzff/s1600/IMG00731-20111010-1002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661695645933193570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyvFFvm51zNpwggU5qIFn2Vhbxj6vDCMXaElvfkNq7xdPHaXRuznd12510NHe010w-20UFwAFEgfWwQI9_HanOKN3TPaq5D2Mxpb1KOCpJveyldWq4CsRQGzE8P1V9Leb2jxduS3ZVzff/s400/IMG00731-20111010-1002.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
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<li>Top with grated parmesan cheese.</li>
<li>bake for 20 minutes.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XdvzTGBbVsd6zcFOAYt7CFvK9oMdQkajiqqAvpdBX2RdxhB1qwg_qRT6Myigsv3c7-InWYMc4bl7kNoL1QqC3kGAEYF1Fo6-UBOEp991pP9t-eH7lvzwFYPgvFoDe-TGCuzgmsFp9AxM/s1600/1318214697170.jpeg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661691724610406562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XdvzTGBbVsd6zcFOAYt7CFvK9oMdQkajiqqAvpdBX2RdxhB1qwg_qRT6Myigsv3c7-InWYMc4bl7kNoL1QqC3kGAEYF1Fo6-UBOEp991pP9t-eH7lvzwFYPgvFoDe-TGCuzgmsFp9AxM/s400/1318214697170.jpeg" style="cursor: pointer; height: 300px; width: 400px;" /></a></div>
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notes : Let he gratin cool for 1 hour before serve.. or refrigerated, cut into portion and reheat in microwave when needed.</div>
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</div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-64070816291840889782011-08-16T01:25:00.007+08:002011-08-16T03:50:17.687+08:00Kerabu Cendawan Kukur dengan Hollandaise Sos<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznJswMhbFrZkApMWwJMXODDktnV_uwchnYko0A7EMZe9CMAD7eeK6lXQ1CMYCiCtb4SEtOUyaHJgyuvD1zcQZf_ek7uA-yTTtDDufqtsWJkxWkaXDdeG-jhF93XCqc2Lg4hqqWzQ172vX/s1600/IMG00600-20110814-2005.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznJswMhbFrZkApMWwJMXODDktnV_uwchnYko0A7EMZe9CMAD7eeK6lXQ1CMYCiCtb4SEtOUyaHJgyuvD1zcQZf_ek7uA-yTTtDDufqtsWJkxWkaXDdeG-jhF93XCqc2Lg4hqqWzQ172vX/s400/IMG00600-20110814-2005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641168718170503858" /></a></div><div style="text-align: center;">
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<br /></div><div style="text-align: left;">"Cendawan kukur" remind me to Chanterelle mushrooms, especially the earthy smell, the meaty taste n chewy yet bite-able texture... its so close. I had the Chanterelle mushroom b4, its taste so good if u know how to blend the earthy smell, the flavor and texture with the 5 scene of our taste bud. </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Now we ( Felix and me ) want to bring this unique mushroom with a new touch, combination the asian and western taste, using our local ingredients to make the hollandaise dressing, with a little touch of our local spice and herbs, bring out all the flavor, blend it in your mouth.... awesome!!</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">We find out the meaty taste, the texture, the earthy smell goes very well with creamy taste with a little touch of acidity and spicy hollandaise sauce that we use as a dressing, the fresh shallot, hot chilli, tangy lime, and beautiful smell and creamy sweet of scented coconut make it all perfect in mouth. At the same time a bit contrast of texture with julienne carrot and fresh tamarind fruit (buah asam keping). It's speechless.</div><div style="text-align: left;">
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<br /></div><div style="text-align: left;">* I WILL UPDATE THE RECIPE SOON * </div><div style="text-align: center;">
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<br /></div></div></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-16829916895882266412011-08-16T01:21:00.004+08:002011-10-15T18:24:56.192+08:00Ikan Pari Bakar<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnepnTkcaRdv5i81hyphenhyphenzClgnLRZIIDVxx-O9ZGfIkTy4NI9LPTUG3IYdfF1URyR7WnlxrFpvZmtWGpPb0I3pjBVtmLsqJmJyOJHWOmUzrxSiuyD6m_AU6gQpf3RgFHhwMCVGW2esZN7a6Iu/s1600/IMG-20110815-00559.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnepnTkcaRdv5i81hyphenhyphenzClgnLRZIIDVxx-O9ZGfIkTy4NI9LPTUG3IYdfF1URyR7WnlxrFpvZmtWGpPb0I3pjBVtmLsqJmJyOJHWOmUzrxSiuyD6m_AU6gQpf3RgFHhwMCVGW2esZN7a6Iu/s400/IMG-20110815-00559.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641134240854174274" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Ikan pari selain dari masak asam pedas, bakar dengan sambal cili memang sedap. Tambah puladicicah dengan air asam, rasanya.... kecur air liur bila ingatkan ikan pari bakar yang saya makan ketika berbuka puasa tadi. Wangi sambal yang digunakan untuk 'seasoning' semerbak satu rumah, membuatkan semua tidak sabar untuk merasa keenakan isinya yang lembut dan 'moist'.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ikan pari bakar memang boleh didapati di mana2 seafood restoran atau stall, tetapi untuk mendapatkan ikan bakar dengan sambal dan air asam yang sedap agak sukar, kadang2 tak cukup rasa..., kadang2 ikan dah tak fresh, dan air asam kurang menyelerakan. Its ok, take a bit effort, cari ikan pari yang segar, dan masak sendiri kat rumah.... hasilnya makan nasi sampai dua pinggan... hehehehe. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Bahan - bahan:</b></div><div style="text-align: left;"><ul><li>1 ekor ikan pari (lebih kurang 800g - 1 kg berat) - bersihkan</li><li>3 - 4 keping daun pisang (digunakan untuk alut ikan)</li></ul><div><b>Bahan sambal : (untuk seasoning)</b></div><div><ul><li>6 - 8 ulas bawang merah</li><li>2 sudu makan udang kering - digoreng tanpa minyak sehingga sedikit garing</li><li>2 ulas bawang putih</li><li>2 cm halia</li><li>12 tangkai cili kering ( kurangkan jika tidak suka pedas ) - celur </li><li>1 sudu teh asam jawa</li><li>1 sudu makan gula</li><li>garam secukup rasa</li></ul><div><br /></div></div><div><b>Cara-cara : </b></div><div><ul><li>Masukkan kesemua bahan sambal kedalam blender dan kisar halus.</li><li>Panaskan sedikit minyak di dalam kuali, tumis bahan kisar hingga naik bau dan sedikit garing (warnanya merah gelap). Tambahkan 3 sudu makan air, kacau seketika (3 - 4 minit). Angkat dan sedia digunakan untuk perap ikan pari.</li><li>Letakkan ikan pari di atas daun pisang. Ratakan sambal tadi keatas ikan pari. Balutkan dengan daun pisang dan biarkan seketika (lebih kurang 15 minit).</li><li>Panaskan pemanggang, ataupun boleh juga menggunakan kuali 'non-stik', masukkan ikan yang dibalut dengan daun pisang dan panggan selama 10 minit.</li><li>Balikkan ikan dan panggang lagi selama 10 minit.</li><li>Angkat dan hidangkan dengan air asam.</li></ul><div><br /></div></div><div><b>AIR ASAM :</b></div><div><ul><li>1 labu bawang besar saiz sederhana - potong dadu</li><li>1 biji buah tomato - potong dadu</li><li>7 - 10 biji cili padi - dipotong (kurangkan jika tak suka pedas)</li><li>1 biji cili merah - dipotong</li><li>2 sudu makan asam jawa adabi</li><li>2 biji limau purut - diambil jusnya</li><li>2 cm belacan</li><li>2 sudu teh gula</li><li>garam secukup rasa</li><li>1/3 cawan air</li></ul><div><b>cara-cara :</b></div></div><div><ul><li>Campurkan kesemua bahan dan gaul hingga mesra. rasakan dengan garam secukupnya.</li></ul></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-63408751558492923252011-08-16T01:20:00.004+08:002011-08-16T03:16:02.302+08:00Air asam<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXuJoR6_YGViypUuwEJ8BFyig0eofiGSjFa_2sCx4ZtHEYkfibeGl8_ly4FrV79PWfuCHMnWcn2RX6Lf5ydZv68q_7MnFJZY72lGaA8_d_gcqEkMRM_gY-zp_-46T_J4P1Lcz7u_iWX16/s1600/IMG-20110815-00560.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXuJoR6_YGViypUuwEJ8BFyig0eofiGSjFa_2sCx4ZtHEYkfibeGl8_ly4FrV79PWfuCHMnWcn2RX6Lf5ydZv68q_7MnFJZY72lGaA8_d_gcqEkMRM_gY-zp_-46T_J4P1Lcz7u_iWX16/s400/IMG-20110815-00560.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641134007199516818" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 17px; background-color: rgb(255, 255, 255); ">
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<br /></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 17px; background-color: rgb(255, 255, 255); "><b>Bahan-bahan :</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 17px; background-color: rgb(255, 255, 255); "><div><ul><li>1 labu bawang besar saiz sederhana - potong dadu</li><li>1 biji buah tomato - potong dadu</li><li>7 - 10 biji cili padi - dipotong (kurangkan jika tak suka pedas)</li><li>1 biji cili merah - dipotong</li><li>2 sudu makan asam jawa adabi</li><li>2 biji limau purut - diambil jusnya</li><li>2 cm belacan</li><li>2 sudu teh gula</li><li>garam secukup rasa</li><li>1/3 cawan air</li></ul><div><b>cara-cara :</b></div></div><div><ul><li>Campurkan kesemua bahan dan gaul hingga mesra. rasakan dengan garam secukupnya.</li></ul></div></span></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-44965098508671810602011-08-16T01:18:00.003+08:002011-08-16T04:32:24.764+08:00Tepung Pelita<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRQTeqylERvDfRg7dm6e7p1rTqXl_42Eroh9YJi7umYAnWhbcX-SLIW7XtfFc9Bs0t4uj9eIY2LbTzeKzkeYCap7R4teM5VVKPH-y-e1BK651TTEZ-D9G02tg1ixgzv6TjGK3goGjfPTa/s1600/IMG-20110815-00567.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRQTeqylERvDfRg7dm6e7p1rTqXl_42Eroh9YJi7umYAnWhbcX-SLIW7XtfFc9Bs0t4uj9eIY2LbTzeKzkeYCap7R4teM5VVKPH-y-e1BK651TTEZ-D9G02tg1ixgzv6TjGK3goGjfPTa/s400/IMG-20110815-00567.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641133603335592290" /></a></div><div style="text-align: center;">
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<br /></div><div style="text-align: left;">Tepung pelita atau Kuih Tako, kuih melayu zaman berzaman lagi, dan masih diminati hingga hari ini. Bila tiba bulan Ramadhan, kita dapati kuih ni banyak dijual di bazar - bazar. </div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Kuih ini terdiri dua lapisan, dimana lapisan bawah yang berwarna hijau (dari daun pandan biasanya, tetapi ada juga yang menggunakan pewarna hijau) agak tebal dari lapisan atas dan rasanya sedikit manis. Lapisan berwarna putih, dan rasanya lemak. Kuih ini sangat sedap dimakan stelah disejukkan....</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Sebenarnya ini kali kedua saya buat kuih tepung pelita dalam minggu ini. memandangkan 4 hari lepas kuih yang saya buat ni macam tak cukup je, n that day tak de daun pisang nak buat bekasnya, jadi saya hanya buat dalam acuan kecil agar. tapi rasanya masih seday... macam kemaruk tepung pelita pulak. So tadi decide to make tepung pelita again... ha.. baru puas hati makan.... nak buat kuih ni sangat senang... resepinya di bawah...</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><b>Bahan-bahan :</b></div><div style="text-align: left;"><ul><li>Daun pisang - untuk buat bekas tako</li></ul></div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><b>Lapisan hijau :</b></div><div style="text-align: left;"><ul><li>1 cawan tepung beras</li><li>1 cawan gula</li><li>2 cawan jus pandan</li><li>3 cawan air</li><li>sedikit kapur (dicampur dengan jus pandan)</li><li>sedikit pewarna hijau jika suka</li></ul><div><b>Lapisan putih :</b></div><div><ul><li>4 cawan santan (di perah dari sebiji kelapa)</li><li>4 sudu makan tepung beras</li><li>sedikit garam</li></ul><div>
<br /></div></div><div><b>Cara-cara :</b></div><div style="text-align: left;"><ul><li style="text-align: left;">Potong daun pisang 4 segi dan bentukkan bekas. Taburkan sedikit gula kedalam setiap bekas.</li></ul></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXzc2xMzjsOrTmUGP_PYc-bYJ4D6SpV6LtaRlus1tkcsFr0JxkRpC1Y_ecNWPepzqztiujyaBbJKndHE-p5vAA_9Psc-SnM1LL3HIgNbXh6IEbgnoqk5uxceWMxCyaP3oPAVERD8oO6sI/s1600/IMG-20110815-00556.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXzc2xMzjsOrTmUGP_PYc-bYJ4D6SpV6LtaRlus1tkcsFr0JxkRpC1Y_ecNWPepzqztiujyaBbJKndHE-p5vAA_9Psc-SnM1LL3HIgNbXh6IEbgnoqk5uxceWMxCyaP3oPAVERD8oO6sI/s400/IMG-20110815-00556.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641133603565883234" /></a></div><div style="text-align: left;"><ul><li>Campurkan kesemua bahan untuk lapisan hijau kedalam periuk, masak dengan api perlahan. kacau sehingga pekat dan berkilat.</li><li>Tuangkan ke dalam bekas tako hingga 2/3 penuh. Biarkan seketika</li><li>Sementara itu, campurkan kesemua bahan untuk lapisan putih kedalam periuk yang lain, masak dengan api sederhana, kacau hingga pekat.</li><li>Tuangkan ke dalam bekas yang telah di isi dengan lapisan hijau tadi hingga penuh. Biarkan sejuk.</li></ul><div style="text-align: center;">Nota : Lebih sedap jika disejukkan dalam peti sejuk sebelum dihidangkan.</div></div><div>
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<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU4RXGfbHnFVhKM7ForF8xLuHzP0meng45Etc8u-izQ1XiLI2VxxSZ2Y6kGDOk3Sg2TuoTpjKCVlAepK5OwUPFGfnrd5WLZdXY7wk9VT4IXgvnVNsJjwhYMw2UMCYV82mN16u4MuRy6_2/s1600/IMG-20110815-00557.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU4RXGfbHnFVhKM7ForF8xLuHzP0meng45Etc8u-izQ1XiLI2VxxSZ2Y6kGDOk3Sg2TuoTpjKCVlAepK5OwUPFGfnrd5WLZdXY7wk9VT4IXgvnVNsJjwhYMw2UMCYV82mN16u4MuRy6_2/s1600/IMG-20110815-00557.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU4RXGfbHnFVhKM7ForF8xLuHzP0meng45Etc8u-izQ1XiLI2VxxSZ2Y6kGDOk3Sg2TuoTpjKCVlAepK5OwUPFGfnrd5WLZdXY7wk9VT4IXgvnVNsJjwhYMw2UMCYV82mN16u4MuRy6_2/s400/IMG-20110815-00557.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641133597696226162" /></a></div></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-31987457501971388362011-08-16T01:03:00.008+08:002011-08-16T05:04:40.470+08:00Nest of Papaya Salad (Kerabu Betik)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvDt6CS3fD5DJWjUXn5hr3ZXg7-LG5a6tANhM9LOtG6HqwHb6P1FhBamDIzvhNfVRqLunoFlR8NCWdeoeRaPtYAwWI7A08WxPVn4qUA78w4deLirx228pg8SvyU7wZ0Dwm_v1gBjsBcaV/s1600/IMG-20110815-00564.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvDt6CS3fD5DJWjUXn5hr3ZXg7-LG5a6tANhM9LOtG6HqwHb6P1FhBamDIzvhNfVRqLunoFlR8NCWdeoeRaPtYAwWI7A08WxPVn4qUA78w4deLirx228pg8SvyU7wZ0Dwm_v1gBjsBcaV/s400/IMG-20110815-00564.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641185041448629698" /></a></div><div>
<br /></div><div>Today I plan to have mango salad as a company for our ikan pari bakar and air asam, but I cannot find the good young mango. I try find the mango in few places, but still cannot get, and suddenly my eye catch small young papaya. :) i'm smiling, and and so many ideas come into my mind - to create a good dish with the papaya. i still stick to make salad... then when at home, i notice that i don't have peanuts but i have almond, so i use roast almond instead of peanut and add another unusual thing in our salad - quail egg - half boil quil egg!!!</div><div>
<br /></div><div style="text-align: left;">You should try this, and its taste - describable!!!!</div><div>
<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-X3m7RN9vDQ3HS_XImfn2NGwet3MYQ34zDNjO4d8jQhd7mc7RDUjt1BEhntjogtnhyNRMhEayNVmbmkWUmTPdyWW7h2ult8ex5aq23z_sgN2QZX4aC1A6vLGk7qKYViHi39Nfs5X8fIl/s1600/IMG-20110815-00565.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-X3m7RN9vDQ3HS_XImfn2NGwet3MYQ34zDNjO4d8jQhd7mc7RDUjt1BEhntjogtnhyNRMhEayNVmbmkWUmTPdyWW7h2ult8ex5aq23z_sgN2QZX4aC1A6vLGk7qKYViHi39Nfs5X8fIl/s400/IMG-20110815-00565.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641185043353337538" /></a></div><div style="text-align: center;">
<br /></div><div style="text-align: left;"><b>Ingredients :</b></div><div style="text-align: left;"><ul><li>1 young papaya (just a small size) - peeled n julienne (slice)</li><li>1 handful of fresh coriander</li><li>1/4 of tamarind fruit (buah asam keping) - finely slice (is ok if u don't have)</li><li>1/2 cup of roasted almond (crush coarsely)</li><li>3 tbsp of fried shallot</li><li>3 tbsp of fried anchovies</li><li>4-5 shallot - finely slice</li><li>1 cm of ginger - finely slice</li><li>1 stalk lemongrass - finely slice</li><li>5-8 chili padi - chopped ( use less if don't like hot)</li><li>2 lime - take juice</li><li>1 tsp grated gula melaka</li><li>3 - 4 tbsp fish sauce (nampla sauce) - add more as needed, this is substitute of salt </li><li>8 quail eggs - boil for 2 minutes </li></ul><div>
<br /></div><div><b>Method :</b></div><div><ul><li>Put shallot, ginger, lemongrass, chili padi, lime juice, gula melaka and fish sauce in a bowl. Mix well and put a side for a while.</li><li>In a large bowl, put papaya, coriander and all the seasoning mixture. toss well. Add 2/3 of fried shallot , 2/3 roasted almond and 2/3 fried anchovies. Toss well.</li><li>Garnish salad with the remaining almonds, fried shallot, fried anchovies and quail eggs.</li></ul></div></div>
<br /></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-75954192276750432012011-08-12T06:55:00.004+08:002011-08-12T07:33:21.277+08:00Acar (Cucumber pickle)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNwCALjoPinBTha8JJlD6pe9IcQu1lWDn3Tqo2NBEEBw0hfZYKUPUT2ZL-K21nJe9O7d696dQZNslFWB6g_7JIfW8EZXD2XykakHM9ttyyaLH-cxbV2eYZOJbutt2nP0Hdy0HiWJx3PsH/s1600/IMG-20110611-00411.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNwCALjoPinBTha8JJlD6pe9IcQu1lWDn3Tqo2NBEEBw0hfZYKUPUT2ZL-K21nJe9O7d696dQZNslFWB6g_7JIfW8EZXD2XykakHM9ttyyaLH-cxbV2eYZOJbutt2nP0Hdy0HiWJx3PsH/s400/IMG-20110611-00411.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639744878089539650" /></a></div>Acar is a very simple pickle or salad made from fresh vegetables, - mostly cucumber, carrot and also round white cabbage. This acar give a zing and tangy taste to balance with creamy taste of other dish such as nasi tomato, nasi minyak, nasi dagang - usually we use gee, butter, margerin, milk, cream or santan to make. We always can fine this dish as a accompany for rice dish to replace vegetables or to add more "zingy tangy taste". The basic seasoning as below. You can use just only cucumber, or can add with carrot to get nice contrast colour or some slice cabbage to get crunchy n sweet texture. its depend on u what u like to put in your acar.<div>
<br /></div><div><b>Ingredients :</b></div><div><ul><li>1 cucumber - de-seeded and slice to 1 inch length</li><li>1 carrot - slice to 1 inch length</li><li>3 pcs of round white cabbage leaves - finely slice</li></ul><div>
<br /></div><div><b>Seasoning :</b></div></div><div><ul><li>4 - 5 shallots - finely slice</li><li>1 garlic - finely slice</li><li>1 cm ginger - finely slice</li><li>2 fresh red chili - slice</li><li>1 tbsp sugar</li><li>5 - 6 tbsp vinegar dilute with 5-6 tbsp water</li><li>salt to taste</li></ul><div><span class="Apple-tab-span" style="white-space:pre"> </span>*Mix all seasoning ingredients in a bowl and let it rest for about 10 minutes before toss with </div><div><span class="Apple-tab-span" style="white-space:pre"> </span> vegetables - to allow all the flavor to combine.</div><div>
<br /></div><div><b>Method :</b></div><div><ul><li>Mix all vegetables with seasoning mixture. Toss well and serve.</li></ul><div>
<br /></div></div><div>Note : I coarsely grated all vegetable as i'm lazy to cut (julienne) the vegetables.... heheheheh</div><div>
<br /></div></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-77284552829417843772011-08-12T05:34:00.007+08:002011-08-12T08:41:24.058+08:00Kerabu Ulam<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl23RO7hAKfl-cLtg3D4bcp06GSaG8w7hb1yJhJtjFMh7tuPPkfi9T51mgU83vYsuWlviALh9pv5hc1uT32P3JKBZ5aPFysPBSNSPXtUw6j4msgYFkf8nP_R39PgTb9IG0eyLq7PeRmeQ/s1600/IMG00588-20110808-2039.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl23RO7hAKfl-cLtg3D4bcp06GSaG8w7hb1yJhJtjFMh7tuPPkfi9T51mgU83vYsuWlviALh9pv5hc1uT32P3JKBZ5aPFysPBSNSPXtUw6j4msgYFkf8nP_R39PgTb9IG0eyLq7PeRmeQ/s400/IMG00588-20110808-2039.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639762190168028594" /></a></div><div>
<br /></div><div>Kerabu - selalunya bila sebut kerabu, kita pasti teringat nasi kerabu. Kerabu ulam adalah kerabu ynag tidak semestinya dimakan dengan nasi kerabu, tetapi sedap dimakan dengan nasi putih. Di KL ni agak susah untuk mendapatkan daun ulam-ulaman seperti ulam raja, pucuk gajus dan pucuk asam keping, melainkan di pasar2 basah (itu pun kalau ada) atau kat Jalan Raja Alang (chow kit - kat sini apa pun ada).</div><div>
<br /></div><div>Kerabu ni, makin banyak daun ulam-ulaman yang digunakan lagi sedap. tetapi ini je yang saya ada.. so jadi la kerabu ulam yang tak banyak ulam.... Walau bagaimana pun boleh ditambah apa saja ulam-ulaman yang dirasakan bersesuaian. Tambah pulak kalau orang kelantan, di"pairing"kan dengan budu... wah!!! terus terbuka selera sampaikan mentua lalu dibelakang pun tak perasan.</div><div>
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<br /></div><div><b>Bahan-bahan :</b></div><div><ul><li>4 - 5 jalur kacang panjang - dipotong bulat</li><li>3 helai kobis bulat <span class="Apple-tab-span" style="white-space:pre"> </span>}</li><li>10 tangkai daun kesum - ambil daun <span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-tab-span" style="white-space:pre"> </span>}</li><li>10 tangkai daun serai kayu<span class="Apple-tab-span" style="white-space:pre"> <span class="Apple-tab-span" style="white-space:pre"> </span></span>}</li><li>5 tangkai daun selom<span class="Apple-tab-span" style="white-space:pre"> </span>} Di mayang</li><li>5 tangkai ulam raja<span class="Apple-tab-span" style="white-space:pre"> </span>}</li><li>1/2 kuntum bunga kantan <span class="Apple-tab-span" style="white-space:pre"> </span>}</li><li>10 helai pucuk gajus<span class="Apple-tab-span" style="white-space:pre"> </span>}</li><li>1/2 biji timun - buang biji dan potong dadu</li><li>6 ulas bawang merah - ditumbuk lumat</li><li>3 batang serai - dimayang dan ditumbuk</li><li>2 cm halia - ditumbuk</li><li>3 sudu makan kerisik</li><li>3 sudu makan santan</li><li>1/2 cawan kelapa parut ( jika suka)</li><li>2 - 3 ekor ikan kembong - bakar dan diambil isinya - ditumbuk</li><li>5 - 10 tangkai cili padi ( kurangkan jika tidak suka pedas) - dipotong</li><li>1 sudu makan gula</li><li>2 biji limau nipis - diambil jus</li><li>garam secukup rasa</li></ul><div>
<br /></div><div><b>Cara - cara :</b></div><ul><li>Masukkan bawang merah, serai, kerisik, halia, santan, kelapa parut, isi ikan, cili padi, gula, jus limau nipis dan garam kedalam mangkuk esar dan gaul rata.</li><li>Masukkan kesemua ulam dan gaul rata. Tambahkan garam dan jus limau nipis jika perlu.</li></ul></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-61945089550386233222011-08-12T05:23:00.010+08:002011-08-12T08:14:32.237+08:00Kuih Bakar (Miniture)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vT1hHzozwGCe0e8p8bOIKGK0ry-zXgWloUT4Q3cmuueIqhyLVDxmTiyA0-SHsSR4-89lTuJDAZsLvCMzkhSNORofqvV7ZvLAD6FcYUo91DhKRU2iWxTS-eqZJZeV11svn7JL0aaFsErM/s1600/IMG00593-20110811-0131.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vT1hHzozwGCe0e8p8bOIKGK0ry-zXgWloUT4Q3cmuueIqhyLVDxmTiyA0-SHsSR4-89lTuJDAZsLvCMzkhSNORofqvV7ZvLAD6FcYUo91DhKRU2iWxTS-eqZJZeV11svn7JL0aaFsErM/s400/IMG00593-20110811-0131.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639754608065477458" /></a></div>
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<br /></div><div><div>This fasting month is like a food galore month. U can get almost everything at bazar ramadhan everywhere. Sometimes u will see a new creation dessert or kuih. But i prefer traditional kuih like akok, apam, putu buluh, koleh kacang, kuih bakar and many more.<div>
<br /></div><div>One day, i really tempting to have a kuih bakar, so i went to bazar ramadhan at Stadium Shah Alam. I got the kuih bakar that i want, but when i ate during breakfast, the taste really dissappointed me, so i decided to make my own kuih bakar. And this time i make in miniture size, easy to serve n to keep in fridge for tomorrow.</div><div>
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<br /></div><div><b>Ingredients :</b></div><div><ul><li>2 cups of flour</li><li>1 cup of sugar</li><li>1 cup of pandan juice</li><li>2 1/4 santan ( 1 can santan 450ml)</li><li>2 tbsp melted butter</li><li>3 eggs</li><li>1/2 tsp salt</li><li>sesame seeds</li><li>green coloring if you like</li></ul><div>
<br /></div></div><div><b>Methods :</b></div><div><ul><li>Preheat oven at 200 C</li><li>Put all ingredients except sesame seeds in a blender, blend until the batter mix well and smooth.</li><li>Pour the batter into individual disposable pie cup.</li><li>sprinkle with sesame seeds on top.</li><li>Bake for 30 - 40 minutes or until the surface turn to brown.</li><li>Let it cool before serve.</li></ul><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiwQAMrTDROaw_962_QFW8lknZbTtmC1MCy9bYiyxZei5UfpT8cPQZEzJlKjKgBzbt3Nt4_V2a-AElkp5jspcEQqnbizeB-ZHXjQbh1DVVImAsx0jRw8Fewu1UzJOozcLXYAN1sofCjOH/s400/DSC_0126.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639753909246873042" style="cursor: pointer; width: 400px; height: 300px; " /></div></div></div></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-71561747822654830172011-08-12T05:18:00.004+08:002011-08-12T06:54:47.561+08:00Gulai Ikan Tongkol (For Nasi Dagang)Gulai ikan tongkol is the best pairing for nasi dagang because of the unique taste n the texture (cooked the fish a day ahead before make the gulai). Also can use chicken to who don't like ikan tongkol (ikan aye @ local tuna). I prefer Gulai ikan tongkol as the fish flesh already had their own taste not like the other fish curry. try it n u know the different...<div>
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<br /></div><div><b>Ingredients :</b></div><div><ul><li>1 kg ikan tongkol - cut, wash and cook with 2 tsp salt, 1/2 ring of gula melaka and dried tamarind (asam keping). Best to cook a day ahead.</li><li>500 ml of thick santan - dilute with 200 ml water</li><li>1 1/2 inch of galangal</li><li>1 1/2 inch of fresh tumeric</li><li>10 dried chili (add more if u like hot)</li><li>2 tbsp coriander seeds - finely grind</li><li>3 tbsp kerisik</li><li>6 shallots</li><li>2 cloves of garlic</li><li>1/2 inch of ginger</li><li>1/3 tsp fenugreek </li><li>1 ring of gula melaka (use less if u don't like sweet)</li><li>2 - 3 slice dried tamarind (asam keping)</li><li>salt to taste</li><li>1o pcs of fresh green chili</li><li>
<br /></li></ul><div>
<br /></div><div><b>Method :</b></div><div><ul><li>Put galangal, tumeric, dried chili, shallots, garlic, ginger into a blender and blend until smooth.</li><li>Heat santan in a pot over medium heat. Add in blend ingredients, ground coriander, kerisik, fenugreek, gula melaka, tamarind slice, bring to boil (let the gravy cook through 1st). stir to avoid santan curdle.</li><li>Add in cooked ikan tongkol sliceand salt, and continue cooking (simmer) until the gravy slightly thick.</li><li>Add in green chili, cook for another 5 minutes. Season with salt to taste.</li><li>Serve hot with nasi dagang. </li></ul></div><div>
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<br /></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-37981924520358959762011-08-12T04:52:00.006+08:002011-08-12T06:54:29.582+08:00Nasi Dagang Kelantan<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHdUOtzHBlWU8wHHlqM4qgcXkTIJCb2FpDmJu1Lm7BbPWU6gn847Z0kZOi8yFBOCZHzWGfSQuTklR3XipG4vowfRz9ew5paB0dplifNogltHJ2bsMnZWj55IhvcyP4MhC1x7FUfavo_WJ/s1600/DSC_0125.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHdUOtzHBlWU8wHHlqM4qgcXkTIJCb2FpDmJu1Lm7BbPWU6gn847Z0kZOi8yFBOCZHzWGfSQuTklR3XipG4vowfRz9ew5paB0dplifNogltHJ2bsMnZWj55IhvcyP4MhC1x7FUfavo_WJ/s400/DSC_0125.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639726482473047266" /></a></div><div style="text-align: center;">
<br /></div>Nasi Dagang is a staple dish for the east coast, state food of Kelantan and Terengganu. The Kelantanese version however slighly different from that prepared in Terengganu, which is different type of rice we use.<div>
<br /></div><div>Normally Nasi Dagang is served on special occassion like hari raya and other special family gathering, when all the family members are looking forward to the tantalising aroma of this dish. For my family, we are normally have this dish when all family members back to "kampung" during holiday, and we loved the nasi dagang prepared by my mom.</div><div>
<br /></div><div>When steamed, the valvety glutinous grains of 'beras nasi dagang' (brown spot rice harvested from fertile soils of kelantan) puff up with a purple tinge. Cooked in a alluring combination of coconut milk, fenugreek, ginger and shallot. This dish best served with 'Gulai ikan tongkol or Gulai ayam' and acar (pickled cucumber)</div><div>
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<br /></div><div><b>Ingredients :</b>
<br /><div><ul><li>1 kg nasi dagang rice - wash and soak for at least 3 hours, max 5 hours before cooking</li><li>1 cup of thick santan</li><li>2 cup of santan (santan cair)</li><li>1 inch of ginger -finely slice (julienne)</li><li>7 shallots - finely slice</li><li>2 cloves of garlic - finely slice</li><li>1 1/2 tsp fenugreek - soak in water about 10 minutes and drain</li><li>1 handful of coarse sea salt ( genggam rapat)</li><li>Banana leaves for covering the rice</li></ul><div>
<br /></div></div><div><b>Method :</b></div><div><ul><li>Wash the rice and drain.</li><li>In a bowl, add ginger, shallots fenugreek and salt. devide by two portion. Add 1 portion of this mixture into thick santan and another 1 portion into santan (santan cair).</li><li>Heat water for steaming. once water is boiled, pu the rice in the steamer and steam until rice 1/2 cooked or when u can see steam out from the cover.</li><li>Remove rice from the steamer and place in a basin.</li><li>Add 2 cups of santan and stir to mix through. Make sure the rice is shiny in look. Add more warm water if needed. Place the rice back into steamer and steam further untill the rice fully cook ( when u see steam come out from the steamer again).</li><li>switch off the heat and remove the rice from steamer to the basin.</li><li>Add in thick santan mixture and mixwell.</li><li>Cover the rice with banana leaves and allow to rest for a while before serving.</li></ul></div><div>
<br /></div></div>Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-2048599159606847982011-06-29T09:20:00.004+08:002011-06-29T09:45:09.772+08:00Sagu Gula Melaka<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGEDPkPr_-G3os2s6yAt653tSlWpx1eWIne-O8EMvHXCWX_WVb38iWmJvQQ3dgek0CtGaL4Gn1sXTzdd8ASUwfM6nmV5v_tp_Ee1ctFSVswBa4YVBgf4F5x_pVxvagFcEFiXtB6kFMc2C/s1600/IMG00566-20110629-0900.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGEDPkPr_-G3os2s6yAt653tSlWpx1eWIne-O8EMvHXCWX_WVb38iWmJvQQ3dgek0CtGaL4Gn1sXTzdd8ASUwfM6nmV5v_tp_Ee1ctFSVswBa4YVBgf4F5x_pVxvagFcEFiXtB6kFMc2C/s400/IMG00566-20110629-0900.jpg" alt="" id="BLOGGER_PHOTO_ID_5623445910983511778" border="0" /></a><br /><br /></div>This delicacy dessert i made for dinner last weekend... and another dessert , kuih akok kelantan bake using oven. for akok i will upload later coz buat masa ni i'm so bz... kluar pagi balik malam... and dah tired.... this dessert pun i curi masa pagi.... try my best to update resepi....<br /><br />Anyway... this dessert can eat chill or warm.... but for me, i prefer chill.. especially pada ptg yang panas....<br /><br /><br /><span style="font-weight: bold;">Ingredients :</span><br />2 cups of biji sagu (saiz kecil) (i guna 1 pack by at C4)<br />5 cups of water<br />1 cups of pandan extract (from grounded pandan leaves)<br /><br />* or u can use 6 cups of water, add a few drops of green food coloring and few drops of pandan essence.<br /><br /><br /><span style="font-weight: bold;">for gravy :</span><br />3 cups of coconut milk (santan pekat)<br />1 tsp salt<br />1 tsp of halba<br />1 tbsp of cornstarch (mix with 1 1/2 cups of water)<br /><br /><br /><span style="font-weight: bold;">for gula melaka syrup :</span><br />4 rings of palm sugar (gula melaka, i use kampung gula melaka with thin ring , kelantan call nise)<br />3 pandan leaves<br />1 cup of water<br /><br /><br /><span style="font-weight: bold;">Method :</span><br /><br /><span style="font-weight: bold;">for sagu :</span><br />Boil water over medium heat. Add in biji sagu, stirr until all water absorb by biji sagu. Keep stirring until u see the white part of biji sagu turn to half size by the original size. Then turn of the heat. pour sagu into individual dessert cup or in square baking pan or tupperware. let it cool.<br /><br />* the white part at the centre of biji sagu will fully come to transparent by the time its cool... maybe u can see a very little white part, thats should be ok.<br /><br /><span style="font-weight: bold;">for santan gravy :</span><br />mix all ingredients in a small pot and bring to simmer over medium heat. keep stirring to have a smooth gravy without lumps. remove from heat when its slightly thick. set a side.<br /><br /><span style="font-weight: bold;">for gula melaka syrup :</span><br />Bring to boil palm sugar, water and pandan leaves until all the palm sugar dissolve. If u want this syrup slightly thick, just keep simmer for another few minutes and turn off the heat. let it cool.<br /><br /><br /><span style="font-weight: bold;">To serve :</span><br />Put a small cut of sagu in a dessert bowl. pour santan gravy and add 1 tbsp of gula melaka syrup. add more syrup if u like sweet. Finish with few cube of ice, and serveZetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0tag:blogger.com,1999:blog-6745808237622399405.post-24979069839030932372011-06-25T02:14:00.005+08:002011-06-25T02:56:32.718+08:00Creamy Brocolli and squid<div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyhlylQ6XU_D8d75eGnMRGrRcH-F4WOimlY-iK9h4KNmgmtQ5InNp1rHVhsppX4AJMm5TSXEnv2JawWRAZzzfZXsqtrmenKPOkjMiVp2T26xqdq4hNKIL9RfRfrf-1Es6olGLp22pb6o1/s1600/IMG00562-20110625-0149%25281%2529.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyhlylQ6XU_D8d75eGnMRGrRcH-F4WOimlY-iK9h4KNmgmtQ5InNp1rHVhsppX4AJMm5TSXEnv2JawWRAZzzfZXsqtrmenKPOkjMiVp2T26xqdq4hNKIL9RfRfrf-1Es6olGLp22pb6o1/s400/IMG00562-20110625-0149%25281%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5621856650462148338" border="0" /></a><br /></div><br />Tonight, i have to take care of my 5 years old nephew. Jadi baby sitter sekejap. He ask me for something to eat, but i just have chocolate in fridge. Hmmm..... i just cook something simple for him... and i pun makan jugak sikit, creamy brocolli n squid. he ate with rice, but i like to have it with pasta ( i had spiral). the pasta can be spiral, penne, elbow, ribbon, etc... but not spagetti. Here the recipe for my quick treats :<br /><br /><span style="font-weight: bold;">Ingredients :</span><br />serve 2<br /><br />5 squids ( but i use badan je) - cut to rings<br />small bouquet of brocolli - cut to small pieces<br />2 cloves of garlic - crush<br />1/2 onion - slice<br />1/2 tbsp chicken stock powder<br />1/2 cup of cream (cooking cream or whipping cream)<br />freshly ground black pepper to taste<br />2 tbsp olive oil (or vegetable oil)<br /><br />1 cup of spiral (or any short pasta) - boil until soft<br />or<br />1 cup of rice - cooked<br /><br /><br /><span style="font-weight: bold;">Method :</span><br /><br />Heat oil in a sauce pan, add garlic, fry until fragrant. Add in onion, fry until soft. Add chicken stock and cream. stir n mix.<br /><br />Add brocolli, cook until a a bit soft. Add squid, stirr for few second , season with black pepper.<br /><br />To serve : Mix with pasta in sauce pan, saute for 1 minute n serve. Or just serve with white rice.Zetahttp://www.blogger.com/profile/03249299680748430376noreply@blogger.com0