Wednesday 26 February 2014

Sekeping Roti Canai dan Setitis Air Mata ( A piece of Roti Canai and a tear drop )


  Tiada resipi hari ni, cuma nak menzahirkan dan berkongsi sekilas pemandangan dan pengalaman yang saya lalui tatkala mengorak langkah dalam  meneruskan hidup sebagai hamba ‘ALLAH’ di buminya yang dipinjamkan untuk sementara ini.
            
  Tanggal 11 Feb 2014, saya ke Pasar Awam Larkin dalam usaha mencari bekalan untuk memenuhkan peti sejuk saya yang sudah hampir kehabisan bahan bahan untuk di masak. Di dalam dompet, saya membawa sejumlah wang sekitar RM 700. Selesai membeli beberapa kg daging, beberapa ekor ayam, seafood dan juga sayur sayuran dan rempah ratus, saya bergegas memacu kenderaan untuk segera sampai ke rumah kerana pada sebelah petangnya saya harus memasak untuk sidang meja bulat antara saya dan rakan-rakan akrab saya. Perbelanjaan di pasar tidak pun sampai RM 300.

  Dalam perjalanan pulang, mata saya tertumpu pada sederetan rumah kedai yang pada beberapa bulan lepas, saya dan teman serumah habiskan masa sekurang kurangnya dua kali seminggu untuk menikmati makan malam di Restoran Al-Falah.  Rakan saya gemarkan ayam Tandoori dan juga roti naan di sini.  Saya mengambil keputusan untuk membelok dan singgah menikmati sarapan pagi memandangkan perut saya masih belum di isi.

  Saya memesan sekeping Roti Bawang Telur Double dan juga segelas Teh ‘O’ Panas.  Sementara menunggu pesanan di bawa, jejari saya sibuk menekan kekunci handphone sambil berbalas-balas pesanan ringkas di dua kumpulan pada aplikasi ‘wechat dan whatsapp’.  Satunya kumpulan ‘teman akrab’ dan satu lagi adalah kumpulan ‘adik beradik’ saya.  Saya senyum sendirian apabila kami sibuk mengusik antara satu sama lain di kedua dua kumpulan.

  Selang beberapa meja, ada tiga orang pemuda India sedang menikmati sarapan sambil berbual dalam bahasa Tamil dengan nada yang kuat. Pada awalnya saya membiarkan sahaja – tapi lama kelamaan, mereka berbual semakin kuat di selangi ketawa berdekah dekah yang agak menjengkelkan.  Saya cuba untuk tidak ambil pusing akan hal ini, tetapi ianya berlarutan sehingga mengganggu tumpuan saya.

  Di dalam hati, saya mula menyumpah mereka bertiga, termasuklah ayat ayat yang berbaur perkauman. Rasa marah dan benci mula menular ke segenap tubuh badan saya.  Ingin sahaja saya bangun dan bergegas ke meja mereka menyarankan agar mereka ke pasar yang tidak jauh dari situ dan bercakap serta gelaklah sepuas hati mereka di sana.
  
  Selang beberapa minit, kelihatan seorang budak berpakaian seragam sekolah, dengan beg selempang dan tabung di tangan, menghampiri dari meja ke meja menghulurkan sekeping dokumen dan juga tabung meminta ihsan dan bantuan daripada pengunjung pengunjung di restoran tersebut. Kebanyakkan dari pelanggan menghulurkan not RM1 dan dimasukkan ke dalam tabung.  Tiba di meja saya, bermacam macam soalan yang saya ajukan kepada budak yang dari pengamatan saya mungkin berusia dalam lingkungan 15 atau 16 tahun.  Tangan saya segera mengeluarkan not RM5 dan memasukkan ke dalam tabung tersebut.  Sebelum pelajar terbabit beredar, saya ada mempelawanya untuk bersarapan sekiranya dia mahu tetapi katanya ‘Alhamdulillah Abang, saya sudah bersarapan awal pagi tadi dan masih kenyang’.  Dia meminta diri setelah menerima anggukan daripada saya.  Di hati saya masih ada rasa was was, samada derma yang diminta adakah sahih ataupun sekadar sindiket yang banyak berleluasa di Malaysia ini.  Tapi rasa sangsi itu segera saya padamkan memandangkan saya telah lepaskan tanggungjawab dan amanah saya kepada budak terbabit.

  Ketika pelajar terbabit melintasi kumpulan pemuda India yang saya ceritakan tadi, dia tidak berhenti.  Tetapi salah seorang pemuda itu memanggilnya.  Setelah pelajar tersebut menghampiri mereka, mereka bertanya ‘Adik minta derma untuk apa?’ Setelah di terangkan, ketiga-tiga pemuda terbabit mengeluarkan not RM 10 seorang dan memasukkanya ke dalam tabung tersebut.  Salah seorang daripada mereka berpesan ‘Tabung tu adik pegang kuat kuat, peluk di badan jangan pegang macam tu saja… takut nanti ada orang ‘snatch’ (ragut).  Setelah pelajar itu berlalu… mereka menyambung perbualan mereka semula dengan nada dan ketawa yang sama.

  Tapi …. kali ini, ia tidak lagi menjengkelkan hati saya, malahan di birai mata saya, air mula bertakung.  Saya tersedar, beretika baik di meja makan tidak menjadikan saya lebih bagus dari mereka.  Menyerahkan not RM5 dan menganalisa rata-rata orang lain yang menyerahkan RM1 juga tidak bererti saya lebih mulia dari mereka, sedangkan poket saya masih tebal. Mereka mengeluarkan not RM10 seorang tanpa banyak bicara sedangkan saya hanya mengeluarkan not RM5 namun masih terdetik rasa sangsi di hati. Di mana sifat ikhlas saya? Di mana letak tulus saya dalam mencari kebaikan yang ‘ALLAH’ redhai?  Saat itu saya merasakan terlalu kerdil raga ini kerana jiwa saya belum betul betul bersih, belum betul betul merdeka.  Setelah menyeka air mata, saya menoleh kearah mereka semula, terpampang di dada salah seorang pemuda India itu loket salib yang membuktikan bahawa dia bukan beragama Islam.  Saya tidak dapat memastikan identiti ke dua dua yang lain.  Mungkin mereka seagama, mungkin tidak.  Namun yang mengharukan hati saya ialah mereka tidak menjadikan agama sebagai jurang atau alasan untuk tidak membantu yang memerlukan.  Menghulurkan bantuan tanpa mengerdip mata, atau berfikir dua kali. Sedangkan hanya kerana tidak senang dengan perangai mereka saya menjadikan perkauman sebagai tiket untuk menyelar mereka sedangkan agama saya tidak mengajar saya untuk membeza-beza.
            
  ‘ALLAH’ menguji saya, ‘ALLAH’ memberi peringatan kepada saya, ‘ALLAH’ tunjukkan jalan pada saya… Saya pulang dengan iltizam baru.. untuk jadi yang lebih baik, untuk mengangkat darjat saya ketahap yang lebih sempurna…terima kasih ‘YA ALLAH’!


Monday 24 February 2014

Penne with Carbonara and Basil Sauce

Aku ni halwa tekaknya lebih kepada masakan Melayu, so obviously I cook more Malay dishes rather than Western la kan?  Tapi living in a house with other two house-mates yang cravings-nya berbeza-beza, I have to be fair.  One is more to western, the other is 'eat all he can' and myself, I prefer Malay delicacies especially those from the East coast.  Given the fact that I have too little choices and being the Head Chef in the house (don't be mistaken for I am no Chef myself - just in my house),  aku terpaksa juga masak makanan yang bukanlah kegemaran aku.  Hey! that's nothing new as back in 2003, when I opened a small roadside stall, aku menjual sarapan yang aku sendiri akan jarang makan. Macam Nasi Dagang, Laksang (Terengganu slang) dan a few other things, just to cater to the local taste buds. Many thanks goes out to my Mom who's an expert in all of these dishes and taught me how to prepare them.

Some of the locals who frequented my stall would be surprised, especially after learning that I don't even fancy most of the food that I prepare. But still, when you enjoy seeing people indulging in the food you prepared, you will always be more then happy to cook something which is not of your preference to eat.

Enough of re-living the past,  let's live today's moment preparing food (of which is not the one that I would prefer to do... ). But heck, looking at Lynn and ToH who kept digging the serving spoon into that casserole dish for seconds and thirds, I know that somehow I am reaching yet, another victory in this department.

Let's get started..

Ingredients
  1. A packet of Penne Pasta
  2. Button mushrooms (slice or halves)
  3. 250 gm beef bacon, grilled on pan and keep the pan juice then sliced or chopped
  4. 2 cloves of garlic smashed or chopped finely
  5. A few dash of Olive oil
  6. 3 eggs
  7. 200 ml cooking cream 
  8. 300 ml fresh milk
  9. 100 gm of Parmesan cheese
  10. A handful of fresh Basil

Method 
  1. Fry the beef bacon and garlic in olive oil until crisp in a pan and set the bacon aside and leave it to cool before slicing or chopping
  2. Boil Penne in a pot
  3. In the same beef bacon pan that has all the bacon pan juice (don't turn on the heat yet), mix the eggs, cooking cream, milk and Parmesan cheese
  4. Turn on heat, adjust to low heat and stir in all the ingredients until gravy thickens
  5. Once gravy is thickened, add in the cooked beef bacon and mushrooms
  6. Add in salt (you can add black pepper if you like, but not too much)
  7. Right before you turn off the heat, add in basil
  8. Drain the cooked Penne, and add in to the Carbonara sauce
  9. Toss the pan to coat the Penne
  10. Dish up onto plates and you could sprinkle some grated Parmesan on top
  11. If you have extra basil, garnish it on top

Note/Tips : The reason why I add the basil leaves shortly before turning off the heat is to ensure that it is not overcooked that'll result in the colouring of the leaves to turn black.

** Happy trying peeps! **



Sunday 23 February 2014

Curry Noodles (Mi Kari)


            When I was in my lower secondary, I often visited the stall at the basement of Holiday Plaza, JB, for my favourite Curry Noodles from the only Hawker Stall there. Though it has been more than 20 years, I still have vivid memories of that delicious and tempting dish even though the Uncle is no longer there.

When I went back to my hometown for my upper secondary education, Chicken Delight became another hang out place for my Curry Noodles fix. I remembered visiting this place to celebrate, even the smallest of events with some of my Chinese friends (Lee Sau Fah, Lee Ooi Chan, Foo Yuen Yun, Lock Kam Chuan, Wai Seap Moi & Lee Choon Fah, to name a few).  And yes, Chicken Delight is still standing today… though not strong, but they still have their regulars.  I would still sometimes (whenever I go back to my hometown) visit this place.  It is always nice to be back to a familiar somewhere to indulge and bask in the sweet memories of my early years.

To honor the teen-hood year of my life, I would like to share this Curry Noodles recipe with my readers.  It is delicious for me but if it does not fit your tastebuds, you can always alter it to your own liking.

Here is how:

Ingredients
  1. 10 shallots
  2. 5 cloves of garlic
  3. Ginger (about the size of your thumb)
  4. 1 tablespoon (heap) Dried Shrimp
  5. 1 stalk of lemongrass
  6. 3 sprigs of curry leaves
  7. 1/2 a cup Oil
  8. A pack of noodles
  9. Chicken (you can take from half to one chicken – up to your liking)
  10. Clam Flesh (Kerang rebus) about 1 to 2 bowls (Optional)
  11. Curry Powder (I either use Kari Peladang or Baba’s)
  12. 2 Tablespoon Sugar
  13. Coconut Milk from one coconut
  14. 1 spoon of tamarind juice
  15. Fried Chinese Tofu
  16. Fish Ball
  17. Fish Cake
For Garnishing
  1. Boiled Egg
  2. Fried Shallots
  3. Cut chillies
  4. Calamansi (halves)
  5. Toufu (marinate with tumeric powder and salt then fry)
  6. Beansprouts (blanche)

Method
Blanche noodles in a boiling water, drained and set aside

For Gravy
  1. In a pot/wok, heat the cooking oil and saute 1 – 4 until fragrant
  2. Add in curry powder (make sure you mix with a little water in a bowl before transfer it to the pot/wok)
  3. Fry until the oil appears on the surface
  4. Add in chicken and let it cook for a while
  5. Add in coconut milk, tamarind juice, stir and let it simmer
  6. Add in clam flesh, fish ball, fish cake, salt, sugar and flavour enhancer and let it boil for a while. 
  7. Place noodle in a bowl, scoop in gravy and garnish.. 
                 ** Ready to eat **

Note : If you need or want thicker gravy, boil a potato, mash it up and add into the gravy. 
In some recipes, they even add long beans as an ingredient..


Tuesday 18 February 2014

Talam Labu – Biarkanlah Si Luncai! (Pumpkin Cake)


Impossible! 
For a plain yellow pumpkin to become a golden carriage
Impossible!
For a plain country bumpkin and a prince to join in marriage
And four white mice could never be turned to horses
Such falder-all-and-fiddley-dee-of-courses
Impossible!


Alah! Tiba tiba ter-feeling Cinderella nyanyi lagu ni (Whitney Houston and Brandy).  Bought this pumpkin weeks ago, and since my cooking muse could not turn it into a Golden Carriage, she returned it back to me. Yeah, the original plan was to cook this pumpkin with prawns and long beans (Masak Lemak Labu) but turned out making ‘Talam Labu’ instead.

Most of us here in Malaysia know what is a pumpkin, but how or where it originated from? I guess only few know and almost all of us could not be bothered or even care.  Sama macam aku yang menulis ni jugak.  Actually, pumpkins are native to Central America.  Do you guys know where is central America? Ya, Allah, if every little things I have to explain, this could be the longest entry in the history ever!  Perhaps you have heard of a country like Nicaragua, Panama, El-Salvador, Guatemala, Belize and such.  Haaaa itula Central America … I hope that I get this right. Erkkk…. Not very good in Geography at school but hey, I’m not that dumb okay?

For me, when we talk about pumpkin, ‘masak lemak’ and ‘Jack O’ Lantern’ will straight away come to mind.  But this time am not going to talk about those two… maybe next time.  Today, I’d like to share this very smooth and sweet Talam Labu recipe.

Here are the ingredients:

For bottom layer
150 gm pumpkin (cut into small cubes)
700 ml coconut milk
100 gm castor sugar
80 gm flour
120 gm rice flour
15 gm tapioca flour (can also substitute with cornflour)
9 gm salt
Pandan / Screwpine Leave

Method
Blend all the ingredients except pumpkin and screwpine leave
Bring all to the pot, add screwpine leave and cook until it thickens or the steam appears on surface of the mixture
Take out the screwpine leave
Add in pumpkin cubes and pour into a 25cm x 25 cm tray that is greased and line with paper glass
Steam for about 10 – 15 minutes

Top Layer
150 gm pumpkin (you can grate or steam then mash or blend)
160 gm sugar
120 gm rice flour
90 gm plain flour
15 gm tapioca flour
700 ml coconut milk
2 eggs (I use B grade ones)
9 gm salt
Yellow food colouring
Pandan / Screwpine Leave

Method
Blend all the ingredients with coconut milk then sieve
Bring to pot and stir over heat till steam appears on the surface or till the mixture covers the back of a metal / wooden spoon
Pour on top of the bottom layer and steam for another 15 minutes
Let it cool completely before you cut it

Note :  Normally what they do is heat up the coconut with sugar, salt and Pandan leave before blending all the ingredients, but I omit those steps so that we can cut some of the preparation and cooking time.





Thursday 13 February 2014

Shepard's Pie (Pai Gembala Kambing)


     Hmmmm ada lagi ke gembala kambing zaman sekarang ni? Maybe ada, tapi org just bela gitu gitu jer kot.  Then orang kita pun tak panggil gembala kambing melainkan tuan kambing atau pembela kambing. (smirk).  Apapun, asal Shepard’s Pie ni bukanlah dari Malaysia, walaupun zaman dulu banyak gembala kambing kat Malaysia ni.  Jangan salah faham juga, bahawa Shepard’s Pie ni pun tak der kena mengena dengan gembala kambing (err kalau ada pun sikit sikit jer!)

     Aku kira dia orang namakan makanan ni Shepard’s Pie sebab dulu dulu, golongan yang berpendapatan rendah (kalau dulu kira orang kampung kat overseas la kan?) menganggap makanan ni sebagai makanan yang  mampu masak atau mampu buat.  Kalau zaman-zaman ahli sihir masih beterbangan naik penyapu ajaib dia orang, Shepard’s Pie ni dia orang hasilkan dari lebihan daging atau kambing bakar atau daging apa apa lah dengan di litupi oleh kentang lenyek di atasnya.

     Teringin jugak nak menengok rupa bentuk Shepard’s Pie yang pertama di hasilkan tapi malangnya aku yakin zaman kentang mula mula ditanam dan dijadikan makanan ruji oleh penduduk di oversea ni, apa itu kamera pun tidaklah diketahui, lagila pulak zaman handphone canggih ni kan?  Shepard’s Pie ni juga dikenali dengan nama ‘Cottage Pie’

     Ok, cakap banyak banyak pun tak guna, lama lama kang Pie entah kemana, gembala kambing pun tak tau kemana. Tuan Tuan dan Puan Puan sekelian, saya persembahkan Pai Gembala Kambing!!!!  (Sambil sambil terdengar alunan Seruling anak gembala dendangan Jeffreydin sayup sayup dari bawah pokok Jambu Bol)
           
Bahan-bahan
Untuk Inti :
  •      1kg daging cincang
  •      2 biji bawang besar (Potong Dadu)
  •      4 ulas bawang putih (cincang)
  •      1 cawan ‘mix vege’
  •      1 kiub daging
  •      4 sudu makan sos Worcesterchire
  •      4 sudu makan sos Tomato (aku taruk tomato puree sebab ada lebih masak fusili hari tu
  •      1 sudu makan tepung (tak taruk pun tak per)

Untuk Kentang Lenyek :
  •          6-8 biji kentang russet (sederhana besar – di kupas dan belah empat)
  •       susu
  •          beberapa sudu mentega
  •          Sedikit rosemary (kalau tak ada boleh guna salt n pepa jer)
  •         Garam dan lada sulah
  •      2 biji kuning telur
                                                  Cara-cara
1. Didihkan air bersama garam

2. Rebus kentang sehingga empuk tapi jangan terlampau penyek

3. Di atas kuali yang lain panas kan 3 sudu mentega dan goring bawang sehingga layu

4. Masukkan bawang putih dan tumis sehingga naik bau

5. Campurkan daging cincang dan kacau sehingga daging masak

6. Campurkan garam, lada sulah dan sos tomato - kacau

7. Kemudian campurkan sos worcesterchire - kacau

8. Campurkan kiub daging (kalau korang ada air rebusan daging lagi bagus untuk memastikan yang daging ni akan ‘moist’ atau lembap)

9. Masukkan campuran daging ni ke dalam casserole dish

10. Sementara itu, jika kentang sudah empuk, toskan air dan lenyek ketika masih panas

11.  Campurkan dua sudu mentega

12.  Campurkan susu dan rosemary dan gaulkan

13. Tuangkan di atas daging dan ratakan sehingga menutupi keseluruhan campuran daging tersebut.

14. Cakar dengan garfu atau jika korang nak effect yang lebih menarik, tekan dengan sudu dan angkat.  Biarkan stalaktit terbentuk dan bila di bakar bahagian puncak yang terbentuk akan kelihatan garing dan cantik

15. Bakar pada suhu 200 degree Celcius untuk 15min sehingga atasnya kuning keperangan

16. Lepastu bolehla cekik sebelah kambing anda sekiranya anda seorang gembala…


** Happy trying! **







Tuesday 11 February 2014

HERBS!


           Last week, masa kami jalan-jalan di Tesco Tebrau City, we found these, packed in attractive packaging. Memandangkan I'm currently having a ‘cooking frenzy’ month, we bought quite a few. ToH had told me about these nicely packed herbs weeks before and when I laid my eyes on them, I immediately fell in love!

            I would like to dedicate this entry to my ‘beloved trainee’ who is now more eager then ever to start cooking from my entries. Sharing what I know, hoping that it will come in handy to her once she finishes her training and live independently, cooking on her own again. 

            As we are all aware, each culture’s cuisine have their own herbs and more often then not, they are borrowed cross-culture.  Without herbs our lives will be bland – just like plain water without any flavour, or the sea without fish! - Cewah! Merepek pulak aku ni..

            Herbs can be defined as part of a plant or a plant itself that is used for the purpose of medical or healing properties, have aromatic qualities and plays a major role in enhancing or producing flavour in the ‘food preparation department’.  But confuse not, even though herbs and spices are the agents to enhance the flavour and taste of food, there are differences between these two.  Herbs are normally associated with the leafy or green part of a plant that don’t get woody.  Mostly their lifespan is shorter. Most will die after growing season ends unlike spices, which could grow into hundreds of years.  Eh, macam cerita Lord of The Rings la pulak..

            When I was a kid, I was only exposed to Eastern and Asian herbs but when I got to see the outside world, I discovered that there are more herbs then one can remember! In this entry, I will share the ones that I know and use in my cooking.

             For the Eastern tropical or Asian country, the commonly used herbs are Basil (Daun Selasih), Vietnamese Mint (Daun Kesum), Coriander Leaves or Cilantro (Daun Ketumbar), Bay Leaf (Daun Salam), Chives (Kucai), Scallion (Daun Bawang), Mint (Pudina), Chinese Parsely, Ginger Torch (Bunga Kantan), Curry Leaves (Daun Kari), Kaffir Lime Leaves (Daun Limau Purut) and Tumeric Leaves (Daun Kunyit)

The ones that are commonly used in the western cookings are Dill, Rosemary, Thyme, Tarragon, Oregano, Marjoram, Mint, Parsely, Sage and Savory.



There is definitely more to name, but that is all that I can think of for now, being the ones that I have used before.  It is interesting to know that a tiny piece of herb can bring out the flavour or aroma of your food to a different level.  Amongst all these herbs – Basil is my favourite!


Monday 10 February 2014

Chicken Siu Mai (Shu Mai Ayam)


       Chinese delicacies – if you have the craze for dim sum then maybe this delicacy is not a stranger.  Most of the kedai yang jual dim sum or Siu Mai ni jual the segera one, and to be honest, mahal nak mampus!  If you think that bila makan a few pieces and that will not even satisfy your cravings, then you have to make your own...  Macam aku ni yang sifat makannya mengalahkan lembu sekandang, makan setakat sepiring dua tak akan cukup adanya.  Di dorongi oleh desakan yang meronta-ronta sebegitu, maka terpaksalah buat sendiri walaupun kadang-kadang nak turun ke dapur tu mcm memanjat Gunung Ledang lah jua payahnya! (Tetiba cooking muse aku terfeeling-feeling chinese plak!)


Bahan-bahan
1.  500 gm chicken thigh (buang tulang dan kulit 
     – tercekik kang aku jugak yang 
     dipertanggungjawabkan)
2.  10 ekor udang sederhana besar (kopek kulit, 
     dan buang usus kemudian dadu kecik-kecik)
3.  cendawan hitam (hiris halus-halus)
4.  sedikit hali muda (cincang halus)
5.  sedikit daun bawang (bahagian putih cincnag 
     halus)
6.  sedikit minyak bijan
7.  sedikit lada sulah
8.  sedikit serbuk pati ayam
9.  sesudu tepung jagung
10.  sedikit putih telur 
11.  secubit garam 
12.   kulit wantan bulat (aku tak der, jadi beli yang petak and potong bulat)

Cara – cara
1.  Kalau ada food processor, kisar ayam kasar -
kasar. Kalau takder pandai-pandailah cincang guna pisau yer.

2. Kemudian masukkan bahan bahan yang lain (kecuali kulit wantan), gaul rata dan ketepikan masuk dalam peti ais lebih kurang dalam 20 – 30 minit

3.     Masukkan lebih kurang sesudu inti atas setiap helaian kulit wantan dan bentukkan jadi mangkuk dan biarkan atasnya terbuka.  (Seperti gambar sebelah)

4.     Kalau korang terlebih rajin, boleh juga hiaskan dengan carrot cincang dan kacang pea kat atas (in this case aku tak taruk – sebab dah kebulur sangat)

5.     Kukus lebih kurang 5 – 10 minit dan sedia untuk di hidang. (Best when served piping hot!)

** Selamat Mencuba **
(plays Erhu music loudly in the background)



Friday 7 February 2014

Nasi Goreng Kampung Tumbuk Style Mak Aku!


Its Friday morning and I was feeling kind of reluctant to get out of bed, since dah janji ngan Sous Chef Zaidi nak jumpa dia, I gagahkan diri jugak tuk berjalan ke bilik air. What a cold morning!  Luckily my rice milk soap managed to wake my senses and bring my bubbly-self back to life. I blame my nephew Shahfeeq whose constant persuasion made me hang out with him at Pasar Borong last night till the wee hours of the morning. Can’t spend lots of time with Chef since it’s a Friday so catching up was only touch and go. 

One of the trainees remarked about this blog, requesting me to update simpler-beginner-stage recipes so she could at least try to attempt while living away from family (sigh). I guess the ones that I updated are not that difficult when I suddenly remembered my early years of living away from my parents. Even to make sambal I had to call my mom. I then realised what she meant.  I asked the trainee, you mean a recipe as simple as nasi goreng? And she nodded… 



So here I am making some when I immediately got home (quickly before my cooking muse disappears!). My other half tells me that I could do both simple and advanced recipes – let this blog be meaningful and contribute to the community even if it has a small audience. It has then served it’s purpose and fed me with my cooking passion.  So, ok-lah-yer… I’ll upload my everyday cooking if I have time ok?(Provided my cooking muse isn’t away, maklumlah dia tu diva)

Pening jugak jadi blogger ni kan?  The other day, I was asked to update in English so that my non-malay speaking acquaintances can also comprehend.  Banyak pulak permintaan ek? Dahla my English setakat pass nak masuk secondary school jer dan padahal blog ni update setahun sekali jer! Haha. 

Here is the recipe for Nasi Goreng kampung tumbuk Style Mak Aku!

Ingredients (serves 4)
Rice (cooked)
A few bird eye chillis (dependeing on how pedas you can tolerate)
2 Onions
4 – 6 cloves of garlic
a handful of Anchovies (Ikan bilis) – Kalau tangan besar banyakla, kalau tangan kecik sikit jer.. hahaha
Salt to taste
Ajinimoto (optional)
2 eggs
4 tablespoon of cooking oil

Method 

Pound coarsely all the ingredients
In a wok heat the cooking oil
Fry all the ingredients (not just until fragrant – but until it is browned or almost burnt)
Add the egg and stir until it becomes crumbly
Add salt and ajinomoto

Add Rice and stir until it is well mixed


** Drum Roll **
Ready to serve

Thursday 6 February 2014

Kek Kukus Lapis Vitagen (Vitagen Steamed Layered Cake)



Gawd! A year passed since the last time I made any cake. Even felt that my hand was too stiff to even sieve the flour. But yes! The end result was not disappointing.  And it’s all gone in two days.  Thank you Kak Lynn for giving me the expression that it was delicious (not to mention that half of the cake is consumed by you!  And stop pointing that finger telling that I’m responsible for the reason that you have to change your wardrobe to one size bigger!)

            I remembered that Layered Cake is one of the popular desserts during Hari Raya.  Yes, sold that a lot during raya.  But with too many demands I could not possibly doing it and cater for all, thus I’m sharing this recipe so that you guys can make one, or lots of them and save a lot of your cash (but not the time though).

Ingredients
1.   500gm butter
2.   250gm castor sugar
3.   10 eggs
4.   150 ml plain yoghurt
5.   300 gm flour sift together with
6.   2 teasp baking powder
7.   30gm milk powder
8.   150ml vitagen (apple flavour)
9.   150ml vitagen (grape flavour
10. few drops of green colouring
11. few drops of purple colouring

Here is how
1.   Cream butter and sugar until creamy
2.   Add eggs one by one, beat well after each
      addition
3.    Fold in sifted flour and baking powder
4.   Add in milk powder
5.     Add in yoghurt
6.     Divide mixture into two portions
7.     Add Apple Vitagen and green colouring and 
      Grape Vitagen and purple colouring on the 
      other
8.     Grease the base of cake tin.  I used 7 inches 
      cake tin ( you can also use 8 but the cake will 
      be slightly shorter)
9.     Spread a thing layer of purple mixture and 
      steam for about 7 minutes
10.  Add another thin layer of green mixture and 
      steam for about another 7 minutes.
11.  Repeat the process until all the mixtures are used up

Note : If you’re not sure on how much to steam for each layer, you can use a measuring cup.  Pour about 125 – 150 ml for each layer.  I made mine double of that measuring cup guide, that is why when you look at the picture at the bottom, each layer is quite thick.  Remember, the thicker the layer goes, the cooking time to steam needs to be increased. Also make sure you check that the layer is already cooked before pouring the next layer. The flavours can be changed to your liking too!




Tuesday 4 February 2014

CNY Fever!



Oh, memang fever! Sebab terlalu banyak main mercun then terlalu banyak makan mandarin oranges.  Yeah, talking about oranges, had a lot here in the fridge.  Ada yang manis, masam, pahit and buruk pun ada. Not to mention muka housemate aku yang dah mcm kulit limau during this festive season.


So as not to let the mandarin oranges go to waste, I decided to make use of it.  A mango beancurd pudding with a gist of mandarin oranges and grapes.








Normally, when you buy the beancurd pudding mixture, all the instruction will be printed on the packaging, so I won’t put it here.  The one that I’ m making is mango flavoured – I guess, it would go better with peach, but then, who will eat the oranges then?  

So let me present to you ..

A Chinese New Year Mango Flavoured Beancurd Pudding with fresh Mandarin Oranges and Grapes!

Ya Allah... panjangnya nama!



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