Kerabu Cendawan Kukur dengan Hollandaise Sos

"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.

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!!

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.

* I WILL UPDATE THE RECIPE SOON *

Ikan Pari Bakar

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'.

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.

Bahan - bahan:

• 1 ekor ikan pari (lebih kurang 800g - 1 kg berat) - bersihkan
• 3 - 4 keping daun pisang (digunakan untuk alut ikan)

Bahan sambal : (untuk seasoning)

• 6 - 8 ulas bawang merah
• 2 sudu makan udang kering - digoreng tanpa minyak sehingga sedikit garing
• 2 ulas bawang putih
• 2 cm halia
• 12 tangkai cili kering ( kurangkan jika tidak suka pedas ) - celur
• 1 sudu teh asam jawa
• 1 sudu makan gula
• garam secukup rasa

Cara-cara :

• Masukkan kesemua bahan sambal kedalam blender dan kisar halus.
• 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.
• Letakkan ikan pari di atas daun pisang. Ratakan sambal tadi keatas ikan pari. Balutkan dengan daun pisang dan biarkan seketika (lebih kurang 15 minit).
• Panaskan pemanggang, ataupun boleh juga menggunakan kuali 'non-stik', masukkan ikan yang dibalut dengan daun pisang dan panggan selama 10 minit.
• Balikkan ikan dan panggang lagi selama 10 minit.
• Angkat dan hidangkan dengan air asam.

AIR ASAM :

• 1 labu bawang besar saiz sederhana - potong dadu
• 1 biji buah tomato - potong dadu
• 7 - 10 biji cili padi - dipotong (kurangkan jika tak suka pedas)
• 1 biji cili merah - dipotong
• 2 sudu makan asam jawa adabi
• 2 biji limau purut - diambil jusnya
• 2 cm belacan
• 2 sudu teh gula
• garam secukup rasa
• 1/3 cawan air

cara-cara :

• Campurkan kesemua bahan dan gaul hingga mesra. rasakan dengan garam secukupnya.

Air asam

Bahan-bahan :

• 1 labu bawang besar saiz sederhana - potong dadu
• 1 biji buah tomato - potong dadu
• 7 - 10 biji cili padi - dipotong (kurangkan jika tak suka pedas)
• 1 biji cili merah - dipotong
• 2 sudu makan asam jawa adabi
• 2 biji limau purut - diambil jusnya
• 2 cm belacan
• 2 sudu teh gula
• garam secukup rasa
• 1/3 cawan air

cara-cara :

• Campurkan kesemua bahan dan gaul hingga mesra. rasakan dengan garam secukupnya.

Tepung Pelita

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.

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....

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...

Bahan-bahan :

• Daun pisang - untuk buat bekas tako

Lapisan hijau :

• 1 cawan tepung beras
• 1 cawan gula
• 2 cawan jus pandan
• 3 cawan air
• sedikit kapur (dicampur dengan jus pandan)
• sedikit pewarna hijau jika suka

Lapisan putih :

• 4 cawan santan (di perah dari sebiji kelapa)
• 4 sudu makan tepung beras
• sedikit garam

Cara-cara :

• Potong daun pisang 4 segi dan bentukkan bekas. Taburkan sedikit gula kedalam setiap bekas.

• Campurkan kesemua bahan untuk lapisan hijau kedalam periuk, masak dengan api perlahan. kacau sehingga pekat dan berkilat.
• Tuangkan ke dalam bekas tako hingga 2/3 penuh. Biarkan seketika
• Sementara itu, campurkan kesemua bahan untuk lapisan putih kedalam periuk yang lain, masak dengan api sederhana, kacau hingga pekat.
• Tuangkan ke dalam bekas yang telah di isi dengan lapisan hijau tadi hingga penuh. Biarkan sejuk.

Nota : Lebih sedap jika disejukkan dalam peti sejuk sebelum dihidangkan.

Nest of Papaya Salad (Kerabu Betik)

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!!!

You should try this, and its taste - describable!!!!

Ingredients :

• 1 young papaya (just a small size) - peeled n julienne (slice)
• 1 handful of fresh coriander
• 1/4 of tamarind fruit (buah asam keping) - finely slice (is ok if u don't have)
• 1/2 cup of roasted almond (crush coarsely)
• 3 tbsp of fried shallot
• 3 tbsp of fried anchovies
• 4-5 shallot - finely slice
• 1 cm of ginger - finely slice
• 1 stalk lemongrass - finely slice
• 5-8 chili padi - chopped ( use less if don't like hot)
• 2 lime - take juice
• 1 tsp grated gula melaka
• 3 - 4 tbsp fish sauce (nampla sauce) - add more as needed, this is substitute of salt
• 8 quail eggs - boil for 2 minutes

Method :

• 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.
• 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.
• Garnish salad with the remaining almonds, fried shallot, fried anchovies and quail eggs.

Acar (Cucumber pickle)

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.

Ingredients :

• 1 cucumber - de-seeded and slice to 1 inch length
• 1 carrot - slice to 1 inch length
• 3 pcs of round white cabbage leaves - finely slice

Seasoning :

• 4 - 5 shallots - finely slice
• 1 garlic - finely slice
• 1 cm ginger - finely slice
• 2 fresh red chili - slice
• 1 tbsp sugar
• 5 - 6 tbsp vinegar dilute with 5-6 tbsp water
• salt to taste

*Mix all seasoning ingredients in a bowl and let it rest for about 10 minutes before toss with

vegetables - to allow all the flavor to combine.

Method :

• Mix all vegetables with seasoning mixture. Toss well and serve.

Note : I coarsely grated all vegetable as i'm lazy to cut (julienne) the vegetables.... heheheheh

Kerabu Ulam

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).

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.

Bahan-bahan :

• 4 - 5 jalur kacang panjang - dipotong bulat
• 3 helai kobis bulat }
• 10 tangkai daun kesum - ambil daun }
• 10 tangkai daun serai kayu }
• 5 tangkai daun selom } Di mayang
• 5 tangkai ulam raja }
• 1/2 kuntum bunga kantan }
• 10 helai pucuk gajus }
• 1/2 biji timun - buang biji dan potong dadu
• 6 ulas bawang merah - ditumbuk lumat
• 3 batang serai - dimayang dan ditumbuk
• 2 cm halia - ditumbuk
• 3 sudu makan kerisik
• 3 sudu makan santan
• 1/2 cawan kelapa parut ( jika suka)
• 2 - 3 ekor ikan kembong - bakar dan diambil isinya - ditumbuk
• 5 - 10 tangkai cili padi ( kurangkan jika tidak suka pedas) - dipotong
• 1 sudu makan gula
• 2 biji limau nipis - diambil jus
• garam secukup rasa

Cara - cara :

• 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.
• Masukkan kesemua ulam dan gaul rata. Tambahkan garam dan jus limau nipis jika perlu.

Kuih Bakar (Miniture)

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.

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.

Ingredients :

• 2 cups of flour
• 1 cup of sugar
• 1 cup of pandan juice
• 2 1/4 santan ( 1 can santan 450ml)
• 2 tbsp melted butter
• 3 eggs
• 1/2 tsp salt
• sesame seeds
• green coloring if you like

Methods :

• Preheat oven at 200 C
• Put all ingredients except sesame seeds in a blender, blend until the batter mix well and smooth.
• Pour the batter into individual disposable pie cup.
• sprinkle with sesame seeds on top.
• Bake for 30 - 40 minutes or until the surface turn to brown.
• Let it cool before serve.

Gulai 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...

Ingredients :

• 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.
• 500 ml of thick santan - dilute with 200 ml water
• 1 1/2 inch of galangal
• 1 1/2 inch of fresh tumeric
• 10 dried chili (add more if u like hot)
• 2 tbsp coriander seeds - finely grind
• 3 tbsp kerisik
• 6 shallots
• 2 cloves of garlic
• 1/2 inch of ginger
• 1/3 tsp fenugreek
• 1 ring of gula melaka (use less if u don't like sweet)
• 2 - 3 slice dried tamarind (asam keping)
• salt to taste
• 1o pcs of fresh green chili
• 
  

Method :

• Put galangal, tumeric, dried chili, shallots, garlic, ginger into a blender and blend until smooth.
• 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.
• Add in cooked ikan tongkol sliceand salt, and continue cooking (simmer) until the gravy slightly thick.
• Add in green chili, cook for another 5 minutes. Season with salt to taste.
• Serve hot with nasi dagang.

Nasi Dagang Kelantan

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.

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.

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)

Ingredients :

• 1 kg nasi dagang rice - wash and soak for at least 3 hours, max 5 hours before cooking
• 1 cup of thick santan
• 2 cup of santan (santan cair)
• 1 inch of ginger -finely slice (julienne)
• 7 shallots - finely slice
• 2 cloves of garlic - finely slice
• 1 1/2 tsp fenugreek - soak in water about 10 minutes and drain
• 1 handful of coarse sea salt ( genggam rapat)
• Banana leaves for covering the rice

Method :

• Wash the rice and drain.
• 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).
• 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.
• Remove rice from the steamer and place in a basin.
• 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).
• switch off the heat and remove the rice from steamer to the basin.
• Add in thick santan mixture and mixwell.
• Cover the rice with banana leaves and allow to rest for a while before serving.

Chicken In Siamese Gravy (Gulai Siam Ayam)

I learn how to cook this gulai few years ago after i have it at 1st time at my godparents house at Kedah. At 1st, i thought this just like a gulai biasa je.. but totally different... very aromatic n full of green herbs.... this gulai goes well with nasi or mee hoon.... Or anything base from white rice.

Ingredients

Terung Pipit

Ingredients :

1 whole chicken (cleaned and cut to small pcs)
1/2 kg coconut milk (santan pekat atau dari 2 biji kelapa)
1 handful fresh coriander (daun ketumbar) *handful = genggam
1 handful mint leaves (daun pudina)
1 1/2 handful fresh thai basil (daun selasih)
1/2 handful kaffir lime leaves (daun limau purut)
1/2 handful daun kadok (i'm not using daun kadok coz i don't like it)
1 1/2 handful terung pipit
2 slice dried tamarind (asam keping) or Tamarind juice (air asam jawa)
1/2 cup if fish sauce (nam pla sauce) for seasoning.
1/2 cup of vegetable oil / cooking oil

blend ingredients : (finely blend)
2 cloves of garlic
5-6 shallots
1 inch ginger
1 1/2 inch galangal (lengkuas)
1 1/2 inch tumeric (kunyit) *lebih kurang 5 ketul kecil
6 stalks of lemongrass (serai) - mayang
5 - 10 birds eyes chili (cili padi) - kurangkan kalau tak suka pedas
3 tbsp chili powder - reduce to 2 tbsp untuk kurang pedas

Method :

Heat cooking oil in a pot over high heat, add blended ingredients, saute until fragrant. keep stirring to avoid the paste stick on the bottom of the pot.

Add coconut milk and add in a cup of water. Bring to boil for about 5 minutes. keep stirring this moment to have a nice and smooth gravy without any coconut lumps ( supaya santan tidak berketul2).

Once it boil, add in tamarind slice, fish sauce, and chicken. turn the heat to medium and let simmer for 10 minutes. covered. (kacau sesekali)

Add in all the fresh herbs, coriander, mint leaves, thai basil, kaffir lime leaves, daun kadok and tering pipit. Turn the heat to low and simmer for another 15 minutes or until the chicken meat soft. Add fish sauce if needed to taste.

Tips :

• Boil coconut milk until cook over high heat n stir 1st to have a nice gulai gravy, so it wouldn't create lumps. And after its well cook, you just can simmer without stirring or just stir occasionally
• No need salt, just use fish sauce to season this gulai.
• Simmer this gulai longer over low heat make the chicken meat nicer and softer.
• This gulai will taste better if make in a day ahead.