Vietnamese Roll

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...

So semua bahan dah ada. Tapi bila ada sikecik irshad ni, kena tunggu masa agak free baru boleh buat...kan.

Ni resepi saya...ada masa nanti saya buat video pulak k 😊.

Bahan Roll
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Rice paper
Bihun (atau su'un) - dicelur
Daun salad - carik besar2
Cucumber - potong julien
Carrot - potong julien
Daun pudina
Daun ketumbar
Daun thai basil
Crabstick - celur
Udang - celur dan belah 2 (senang untuk gulung nanti dan rice paper tak pecah)

Celup rice paper dalam air masak (room temperature), susun bahan2 dan balut.
Balut setiap roll dengan plastik supaya tidak melekat to each other bila kita susun nanti.

Bahan sos
=========
sos simple versi I

1/4 cup Fish sauce
1/4 cup cili sauce
1/2 cup air panas
2 sudu makan brown sugar
1/4 cup lime juice
3 ulas bwg putih - cincang halus
1@2 cili padi merah - cincang halus
1 sudu teh garam
Daun ketumbar - cincang halus

Gaul sebati semua bahan...siap 😀

Tunggu apa lagi....jemput makan 🤤.

Kerabu Su'un

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 😀.
Cepat dan senang.


BAHAN-BAHAN:
1 cekak su'un (basuh dan rendam dalam air biasa dulu)
10 ekor Udang saiz sederhana ( kupas kulit)
1 ekor sotong saiz sederhana (potong bulat) - saya tak letak pun sebab takde 😁
1 biji tomato (potong kasar)
2 kacang panjang (potong 1 inci)
1 pokok daun ketumbar (potong kasar)

BAHAN SOS :
3 ulas bawang putih (tumbuk kasar)
4-5 tangkai cili padi (tumbuk kasar) - ikut suke, nak pedas lagi tambah lagi
2-3 biji limau nipis (ambil jus)
1 labu bwg besar saiz kecik (potong kasar)
1 sudu makan gula
3 sudu makan sos ikan



CARA-CARA:
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.
2. Tumbuk manja tomato dan kacang supaya senang untuk sos meresap ke dalam hirisan tomato dan kacang. - ketepikan
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.
4. satukan kesemua bahan ke dalam mangkuk sos, gaul sebati - tambahkan sos ikan/limau nipis jika perlu.

Sedia di makan... simple dan sedap.

tips:
1. jangan celur sotong terlalu lama nanti liat.
2. boleh juga jika nak tambahkan isi ayam ke dalam kerabu, rebus dulu isi ayam bahagian dada, ketuk dan carik2kan.
3. kena gaul ketika su'un masih panas, bila sejuk sos tak akan meresap ke dalam su'un - jadi tak sedap.

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.

Creamy Brocolli and squid

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 :

Ingredients :
serve 2

5 squids ( but i use badan je) - cut to rings
small bouquet of brocolli - cut to small pieces
2 cloves of garlic - crush
1/2 onion - slice
1/2 tbsp chicken stock powder
1/2 cup of cream (cooking cream or whipping cream)
freshly ground black pepper to taste
2 tbsp olive oil (or vegetable oil)

1 cup of spiral (or any short pasta) - boil until soft
or
1 cup of rice - cooked


Method :

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.

Add brocolli, cook until a a bit soft. Add squid, stirr for few second , season with black pepper.

To serve : Mix with pasta in sauce pan, saute for 1 minute n serve. Or just serve with white rice.

HIDDEN HAVEN (Garlic butter prawn n smoked salmon in tomato)

Ingredients
4 ripe tomato
8 shrimp - medium size
4 slice of smoked salmon

EXTRAVAGANZA COD (poached cod in fish consomme - my own asian chinese consomme)

This is my second time making consome... but with my own recipe n make it more tastier (for me la) n suite our asian taste bud.. i love the salmon roe.. but its a little bit salty... so jangan letak banyak2... kalau tak termasin nanti.

this dish i made quiet sometimes ago... for all my best friends... n this just a compliment for them for always supporting me...

for 4 pax

Ingredients:

For consomme

500g of fish bone (better from white fish... cod fish, butter fish or salmon... if using head... take the gill of)

1 carrot - chopped coarsely

1 celery stick - chopped coarsely

1/2 onion - slice

1/2 stalk of leek - slice

2 clove of garlic - crush

1 bouquet garni (this is my own bouquet from 4-5 spring thyme, 2 stalk of lemon grass (crush), 5-6 spring onion, 2 bay leaves) tie together

1 inch of ginger - crush

3 cloves

1 cube vegetable buoillon

2 tsp pati ikan bilis knorr

6 - 8 fresh shitake mushroom - whole

2 litre of water

2 tbsp butter

1/2 lemon - take juice

2 egg white

1 tsp full of peppercorn

salt to taste

chives - for garnishing

spring onion - for garnishing

salmon roe - for garnishing

for poached cod

250g cod fillet - cut to 4

4 clove of garlic - cut ends, unpeeled

12 spring of fresh thyme - 3 spring each cod

leek - cut ti 1 inch n quatered

aluminium foil - for wraping

Method

for consomme

1. melt butter in a boiling pot over medium-high heat. add onion, cloves n garlic, saute until soft. add carrot n celery, saute about 5 minutes.

2. add fish bone n water, bring to boil and low the heat. add ginger, bouquet garni, vegetable buoillion , leek, pati ikan bilis, mushroom, lemon juice, peppercorn. (i add prown head n skin from the leftover of my hidden haven recipe for extra seafood flavor)

4. simmer for about 30 minutes over low heat, covered.

5. strain n sieve using double muslin clot. keep the mushroom for garnishing.

6. keep aside the soup to be cool... and refigerated for 1 hour.

7. skim off the fat on the surface (we don't want this fat at all)

8. in other bowl, mix egg white with 1 cup if this soup... whisk. pour the mixture into the soup , whisk to mix well.

9. bring to simmer over very low heat - undisturb for about 20 minutes until the egg white form a skin on the surface.

10. skim off the egg white skin carefully.

11. sieve the soup ( now u can see the soup is clear from any impurities) using muslin cloth twice.... add salt to taste. keep aside. reheat when u want to serve.

for poached cod

1. preheat oven on 180 C

2. wrap the cod with 1 garlic, 3 thyme spring n leek (wrap it individual) with aluminium foil.

3. fill up a deep baking tin with hot water up to half. place the cod inside the baking tin and bake for 8-10 minutes

4. remove from oven and take the fish out from the baking tin... slightly open the wrapping to allow the steam out (if not the fish will over cook)

to serve

1. place the cod at the centre of plate (use deep plate or soup plate... not soup bowl). only the fish .. discard garlic, leek n thyme.

2. pour the consomme until half of the fish.

3. garnish with spring onion, slice of shitake mushroom and salmon roe. finish with chives. ready to serve.

* enjoy a very rich n flavourfull clear soup (consomme). send me feedback for this resipe plz)