Daging Mysore

Last week masa pegi Giant, aku dapat beli Australian top cut beef for 80% off. Aku borong banyak2. Pastu sumbat freezer. Last week jugak, I saw baya, a friend on FB, posted recipe daging mysore. Tengok the recipe, macam best giler. But because it was weekdays, maka, aku takleh masak lagi coz hubby on clean eating on weekdays. Kena tunggu weekend baru boleh masak.

The ingredients memang dah ada kat pantry. Last week masa buat groceries, aku beli satu tub besar yoghurt. Yoghurt is one of the ingredient dalam recipe ni. Hajat hati nak amalkan pemakanan yg sihat by eating a spoonful of yoghurt a day. Tapi sampai sekarang tak buat2 lagi. Yoghurt yang more than 1 litre tu, masih lagi satu litre. Sigh... orang tamak memang selalu rugi. Aku la yang tamak. Taknak beli tub kecik, padahal bukannya ada orang makan pun.

Basil from my garden. Cita2 nak jadi macam k.nor or k.min, tapi tak tercapai lagi

 A cheapskate mom can never resist this :D

Daging Mysore

Bahan2

1kg  daging australian top cut

3 bunches daun ketumbar - cincang

3 biji bawang besar-mayang

3/4 cawan tomato sos

3/4 cawan yogurt

1 kiub pati lembu

garam
gula

Bahan A

5 ulas bawang putih-kisar

2 inci halia-kisar

sedikit cengih, buah pelaga, kayu manis, bunga lawang (rempah kasar)

4 Sudu minyak sapi -untuk menumis .

Bahan B 

1 sudu besar serbuk cili

11/2 sudu besar serbuk kunyit

1 sudu besar serbuk lada putih 

2 1/2 sudu besar serbuk jintan putih - disangai dan dikisar

1. Panaskan minyak sapi di dalam periuk, masukkan rempah kasar for few seconds.
2. Masukkan bahan A yang lain dan tumis selama beberapa minit

3. Apabila bahan A garing, masukkan bahan B selama beberapa minit. 

4. Masukkan daging dan perlahankan api agar daging empuk approx 30 minutes depending on jenis daging yang digunakan
5. Setelah daging empuk, masukkan sos tomato, garam, gula dan kiub pati lembu

6. Masukkan daun ketumbar(cincang), bawang yg dimayang dan masak selama 25 minit..

5. Setelah itu, masukkan yoghurt dan apabila daging mendidih, tutup api dan hidangkan. 

Daiso Avenue K

Ages ago.. I cooked this Lemon Chicken. Bila? Seriously I cant remember. Dalam folder on my desktop terlalu banyak gambar makanan that sometimes makes me wonder, bila aku masak semua tu. Hey! I did cook all those dishes tau.. :D

Today aku bawak mok pegi Daiso kat Avenue K. Woah! That Daiso is HUGE! First time aku pegi sana was last week, lepas lunch dengan Lily kat KLCC. I didnt know about that Daiso. Lily yang bagitau. Dah la masa aku lunch dgn Lily tu aku bawak Raina. Tengah sibuk aku shopping kat Daiso, dia nak pegi toilet pulak! Grrrrr.. really make my blood boil (sila translate bahasa melayu.. hehe).

The best part about shopping kat Avenue K ni, orang tak ramai. Pegi Daiso tu, aku boleh bilang dengan jari brapa orang yg ada kat situ. Kalau nak golek2, nyanyi lagu hindustan pun boleh. hehe.. Hubby drove us and waited inside the car kat tepi jalan. Lega! Tak payah la aku bersusah payah nak drive or take LRT. Mok shopping banyak giler barang. Macam2 dia nak beli, termasuk la alas kaki! Adoi! memang boleh giler kalau masuk Daiso.

Balik from Daiso, we sent mok home then terus pegi kedai Berkat Madinah kat Ampang Putera. Hubby bought air zam2. Kat situ, 10 litre air zam2 is RM90. Kalau beli kat tabung haji, rasanya dalam RM140. Dulu aku selalu beli kat pasar payang, RM120. Boleh save a lot of money beli barang kat kedai arab tu. I bought peaches too. Lupa nak ambik gambar lemon kat situ, RM1.50 tapi besar giler. Twice the size of the ones selling kat mana2 supermarket/hypermarket kat KL ni.

 Lemon Chicken 

Raina dah besar dan sangat mengada. Dia tanya hubby, "Uncle Sham, Uncle Sham sayang kita tak?". Oit! Uncle Sham mama punya!! :P



Lemon Chicken
by Ina Garten

Ingredients 
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (ganti chicken broth)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4  chicken legs
1 lemon

Directions 

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown.

3. Off the heat, add the broth, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

4. Pat the chicken legs dry and place them skin side up over the sauce. Brush the chicken legs with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

5. Bake for 30 to 40 minutes, depending on the size of the chicken legs, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Kerutup Itik

Itik?? Yes! Itik! Suprisingly itik is really delicious. Kalau bandingkan itik and ayam, itik is way better. The meat is dark, macam turkey. I bought my itik kat Giant. Sekor cost me RM25. Itik takes longer time to cook dari ayam. So kalau nak masak itik, kena make sure, at least 1 hour atas dapur, api yang slow.

Hubby loves kerutup itik. iman and iffah refused to eat itik. Tapi semalam, bila dah makan, dia org suka pulak. Masa masak kerutup itik tu, aku masukkan itik dalam periuk with the rempah, and biarkan masak for 1 hour dulu baru masukkan santan and simmer another 1/2 hour or so. Itik tu will be super juicy and tender.

Kerutup Itik

Kerutup itik
bahan2
1 ekor itik - potong 16
kerisik - from 1/2 biji kelapa
santan 1/2 kg
2 asam keping
1 keping nisang sederhana
garam, gula
5 tbs rempah kerutup.
rempah kasar (kayu manis, bunga lawang, bunga cengkih, pelaga)
2 btg serai - ketuk
bwg besar - 3 biji, just belah sikit je kat atas and bawah bwg tu.
cili merah - 4 biji, potong panjang

Bahan Blend 
20 ulas bwg merah
10 ulas bwg putih
3 inci halia
2 inci lengkuas
6-8 tbs cili boh

cara2
1. panaskan minyak dalam periuk, tumis rempah kasar.
2. then masukkan bahan blend, goreng sampai garing.
3. masukkan cili boh, tumis sampai garing, then masukkan rempah kerutup dan sedikit air. then masukkan kerisik, asam keping, nisang and garam.
4. once rempah dah garing, masukkan itik. Simmer for 1 hour.
5. Kemudian masukkan santan pekat, serai. Let it simmer for another 1/2 hour or sampai kuah jadi pekat.
6. Then masukkan bwg besar dan cili merah for about 10 minutes, then boleh la tutup api.

Kerutup ni kalau dah 2-3 hari, lagi sedap. I love to eat kerutup with pulut kuning.

Chicken Cordon Bleu

Bila dah kehabisan idea nak masak apa, terpaksa la google for recipe. Nowadays, kat rumah ni, sangat jarang masak masakan melayu. Hubby taknak makan nasi for 6 days, except on Sundays. The girls tak kesah kalau mak dia masak apa pun. So mama yang malas ni, seperti biasa akan buat sandwich je.. hehe.. sorry ye. Bila kemalasan melanda, memang takde mood nak masuk dapur.

The chicken is served with japanese potato salad

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
2 slices deli chicken ham (aku guna the ones selling kat jusco/tesco or giant)
2 slices Swiss cheese (3/4 ounce each) - I used cheddar cheese coz mana la nak cari swiss cheese.
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1 egg
2 tablespoons 2% milk
1/2 cup seasoned bread crumbs
1 tablespoon canola oil
1 tablespoon butter, melted

Directions

Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk.

Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs. In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray.

I sprinkled my chicken with olive oil.

Bake, uncovered, at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks; drizzle with butter. Yield: 2 servings.

Homemade Beef Patties

Dah lama aku tak guna my DSLR. The reason being, I am too busy to take it out and play with it. Most of my recent photos of food were being taken using my handphone. Aku still want to feature it on the blog for one reason, recipe sharing. All of the recipes that are featured here has been tested and kena dengan selera aku. Alhamdulillah, those yang cuba the recipes here pun sangat suka the recipes. Do try it out.

Hubby wants to eat clean 6 out of 7 days. Everyday, I need to crack my head, pikir apa nak masak. Today I made homemade patties, which is a healthier choice than ramly burger or other burgers yg dijual di hypermarket.

Healthy Homemade Beef Burger

Uncle Bill Hamburger Patties

Food.com

Ingredients

1kg lean ground beef (I used minced topside)
2 large eggs, beaten
1/2 cup finely chopped onion
1/2 cup crushed soda crackers or 1/2 cup fine dry breadcrumb (I used ottogi breadcrumbs)
3/4 teaspoon granulated garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons hickory barbecue sauce (I didnt have any bbq sauce, I substitute it with 3 tbs of tomato sauce and 1 tbs of Worcestershire sauce)
6 tablespoons olive oil (for frying)

Directions:

1. In a large mixing bowl, mix together ground round, beaten eggs, onions, bread crumbs, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated. 
2. Weigh out hamburger patties to 6 - 7 ounce each. 
3. Press together and flatten to about 3 1/2" in diameter or use a mold. 
4. The patties should be about 3/4" thick. 
5. Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie. 
6. In a frying pan over medium-high heat, heat olive oil. 
7. Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close. 
8. Turn patty over and continue to fry for about 2 to 3 minutes. 
9. The hole that was made in the pattie will fill in when the hamburger is cooked through properly. 
10.  Check for doneness to make sure there is no pink showing. 
11. NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend. 
12. Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce. 
13. A slice of Swiss cheese layered on the burger patty is great. 
14. A pickle of your choice adds an additional touch. 
15.  Fry some mushrooms and spread some over the top of the bun. 
16. Fried caramalized onions are a good added touch. 
17. This makes a fantastic hamburger.

Chicken curry with chick peas

Kari Ayam yang tak menggunakan santan. Hubby and the girls suka sangat this version of curry ayam.

Bahan2
1 ekor ayam - potong 16
2 biji bawang besar - julienne
4 ulas bwg putih - julienne
2 inci halia - julienne
5 tbs rempah kari baba's
1 tin susu cair
4 biji kentang - peel, potong dadu
1 can of chick peas - drain
4 tomatoes - cubed

Cara2
1. Panas kan minyak, tumis bwg besar, tomato, bwg putih dan halia sehinggalah garing.
2. Masuk kan rempah kari yg dah dicampur sedikit air. Tumis sehingga naik bau.
3. Masuk kan ayam Dan susu cair. Masuk kan secawan air. Apabila mendidih, masukkan kentang dan chick peas.
4. Biarkan merenih sehingga kuah pekat. Masukkan garam. Hidangkan.

Cottage pie

Aku managed to get australian minced meat at 50% off kat Jusco. So, instead of paying RM29.90 perkg, I paid RM14.85 only! Yay!! murah sangat2. Aku tak suka makan minced meat ramly sebab sangat banyak lemak. The Aussie minced meat, almost fat free. Of course la, kalau takde lemak langsung, tak sedap la kan? 

Before masuk oven

Rupa wise, memang tak anggun, tapi rasa wise, peh!! memang sedap!! Jadi rebutan kawan2 iman and iffah during recess :)

Cottage Pie

Adapted from bbcgoodfood

Ingredients

• 3 tbsp olive oil
• 1¼ kg beef mince
• 3 onions , finely chopped
• 3 carrots , chopped coarsely
• 3 celery sticks, chopped coarsely
• 2 garlic cloves , finely chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée
• 850ml beef stock (I used 3 ketul beef stock knor, campur dengan air)
• 4 tbsp Worcestershire sauce
• few thyme sprigs (I omitted this)
• 2 bay leaves
• salt

For the Mash

For Mash, ikut creativity dan selera masing2, below is my version

• 2kg potatoes
• 300 ml milk
• 100g butter
• 200g strong cheddar , grated

Methods (has been changed to suit me)

1. Panaskan minyak, brown the meat. Bila meat dah brown, add garlic and onion, goreng sampai onion tu brown. Then add carrots, celery, bay leaves, tomato puree, worcestershire sauce, beef stock and flour.

2. Biarkan merenih until the sauce thickened ie likat.

3. To assemble. Masukkan mixture daging dalam baking dish, ratakan. Then masukkan mash potatoes, ratakan atas daging. Sprinkle with mozarella cheese (I used cheddar).

4. Bakar 20-30 minutes dalam oven 200 degree celcius.



Claypot Chicken Rice - The recipe

As promised to Ermayum, here's the recipe. Basically this is campak2 recipe, I dont have a specific recipe for this.

Bahan2
1 ekor ayam - cubed (mine potong 24)
250gm dried mushroom (rendam overnight, drain and reserve the juice), potong 2
8-10 ulas bwg putih - crushed
2 tbs minyak bijan
1 cup of air plus the juice from the mushroom
1 1/2 tbs of cornflour - bancuh dengan air
4 tbs kicap pekat
4 tbs kicap manis
garam, gula
ikan kurau - potong kecik2, goreng garing

cara2
1. tumis bawang putih dengan sedikit minyak sampai garing. Masukkan ayam, kicap manis, kicap pekat, air dan mushroom.
2. apabila ayam dah masak, masukkan minyak bijan, garam, gula and cornflour. renihkan sampai kuah pekat.
3. panaskan oven 200 degree celcius, glaze baking dish dengan minyak bijan. Masukkan nasi, topped with ayam beserta kuah. bakar for about 15-20 minutes.
4. hidangkan bersama ikan kurau goreng.

Claypot Chicken Rice minus The Claypot

Errr... I've to buy a claypot. Susahla takde claypot. Iman suka sgt makan claypot chicken rice. Kebetulan masa dok mengemas pantry, aku terjumpa sebungkus dried mushroom. Maka, jadila project claypot chicken rice tu.

Patutnya kalau buat the claypot chicken rice, kena masak guna claypot and guna stove to panas kan the nasi with the chicken. Tapi, oleh kerana aku takde claypot, aku guna Pyrex and panas kan the rice dalam oven. Sedap!!! Hehehe... Pandai je puji diri sendiri.

Chicken Balls with Soy Sauce

Actually this is a very simple dish. My Korean SIL, Mina, selalu masak this dish, but using fish balls or fish cakes. Tak sure what it's called in Korean. Next time aku jumpa dia, I'll ask. This time, instead of using fish balls, aku guna chicken balls. Sedap! Boleh guna any brand of chicken balls. My advise is, buat sendiri chicken balls tu. Err.. but aku kan, tak kuasa nak buat sendiri, aku beli kat frozen section at Jusco. hehe..

Ingredients
1/2kg of Chicken Balls
2 biji bawang besar - potong wedges
3 crushed garlic
2 tbs of kicap manis
2 biji cili merah - potong panjang

cara2
1. Panaskan 3 tbs of minyak, masukkan crushed garlic. Goreng for 1-2 minutes
2. Add chicken balls, goreng sampai chicken balls fully cooked, add bawang besar, cili dan kicap manis.
3. Biarkan for another 2-3 minutes, hidangkan.

Makan dengan nasi panas, sedap sangat2! Note that I didnt add any salt or sugar sebab chicken balls tu dah ada flavour. :)

Nasi Ayam Hainanese K.Lili Heta

Panjangnya title post aku hari ni.. hehehe.. Thank you K.Lili. This nasi ayam has become a hit among the girls. My girls jenis yg tak makan nasi ayam. Kalau makan pun maybe 2 kali setahun. Nasi ayam melawati yg famous tu pun dia org tak makan, ni kan lagi kalau yg i masak. But, the nasi ayam hainanese yg K.Lili ajar tu, licin! They love it so much. Siap request lagi nak nasik ayam this friday.

 I should have used beras siam AAA. Tapi takde stock. Terpaksa la guna beras tempatan. Tak lawa nasik ayam tu :(

 Iman loves the kicap.

Nasi Ayam Hainanese K.Lili Heta
Adapted from K.Lili

Ayam
1 ekor ayam approximately 1.8kg. Lagi banyak lemak, lagi sedap. - clean it, keep the lemak
2 stalk daun bawang
4-5 ulas bawang putih, crushed
4 hirisan halia - approximately 4 cm each
1 batang celery - potong 4
1 batang carrot - potong 4
1 biji bawang besar - potong 4


1.Clean and drain the chicken for at least 1 hour.
2. Kemudian, lumurkan garam pada badan ayam dan cavity, biar kan for about 1/2 hour. Then bilas sekali lalu.
3. Masukkan halia, crushed garlic and daun bawang dalam cavity ayam. Rebus ayam sehingga masak. Masukkan celery, carrot, bwg besar dan garam ke dalam periuk. Just before angkat ayam tu, sediakan ice water untuk submerge ayam tu to stop proses masak. I used huge basin with lots of ice. Celup ayam ke dalam bekas berisi air ais few times sehingga ayam sejuk. Drain dan ketepikan.

For the rice dan seterusnya, sila ke blog k.lili ye. :)

Uzbek Chicken Plov Pilaf

I thought of cooking something simple for iftar semalam. Thus, the chicken plov pilaf. It's simple enough, sedap sangat2 on its own. I added acar kobis to go with the dish. Kalau kena choose between lamb plov and chicken plov, memang aku akan pilih lamb plov. The fat from lamb adds unique flavour to the rice. Next time kalau nak masak this chicken, I wanna marinate it dengan the spices for at least 1 hour.

 

Uzbek Chicken Plov Pilaf
Adapted from Grouprecipes

Ingredients

4 cups long grain rice, I use Basmati (Pusa)

4 large carrots - julienne

4 large onions – haf and sliced thinly

2 whole chicken –cut into 8 pieces (my suggestion is to marinate the chicken with 1/2 the herbs and salt for at least 1 hour)

1/4 cup vegetable oil

8 cups boiling water – add 1 tbs of salt to it

2 heaping tbsp coarse salt

2 tsp ground black pepper

3 tbsp ground coriander

3 tbsp ground cumin

1/2 tbsp cayenne pepper

1/2 tsp turmeric 

1 large head of garlic, un-peeled, with the top cut off.

How to make it

1. Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside.

2. In a heavy bottom large pot or dutch oven heat the oil, brown the chicken pieces over high heat, until fat is smoky (but not burning)

3. Remove the meat now and toss in onions and let it  cook in fat until translucent, about 5-7 minutes, frequently stirring them. Toss in carrots, continue stirring.

4.  Add some of the remaining salt and half of the black pepper and paprika at this point.

Now add it back the chicken and sprinkle some of the coriander and cumin over. Stir for another 2-3 minutes. 

5. Spread the  rice over the chicken, onions and carrots, don't stir.

6. Make a hole in the rice with a handle of a wooden spoon, and pour the boiling water through that hole slowly, taking care not to disturb the bottom ingredients. Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.

7. Leave the heat at medium. Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot.

8. After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming.

9. Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.

      10. Steam for another 10 minutes or so. Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy. All water should evaporate, but not burn.


     11. Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Chicken should be tender and juicy, and vegetables should be all very tender.

Sup Ayam

Kalau boleh masak sup ayam hari2, memang happy la kanak2 ribena kat rumah ni. Their sup ayam goes with meehoon and sambal kicap pedas. Jangan tak tau, kanak2 ribena tu suka sangat la makan pedas. In a week, aku akan masak at least sekali sup ayam. Selalunya the broth yg banyak, ayam sikit je sebab the girls memang tak makan ayam, kalau ambik pun, sikit sangat. Shariff yang suka sangat makan ayam.

Few days ago, masa buat kurma ayam, Makcik Ton letak ayam banyak dalam pinggan dia, and he said "Nekton, manyaknya ayam!!". Sabar je la... Suka sangat2 kalau orang bagi ayam banyak. Akibat asyik makan sedap kat rumah aku, badan Shariff macam di pam pam....

Back to sup ayam. I cooked this for iftar on Tuesday sebab hubby buka puasa kat luar. When he's not around, aku malas nak masak elaborate sebab the girls pun tak makan sangat. They only eat what they like je.

Sup Ayam.

ps : esok aku type recipe yek. mengantuk sangat ni..

Uzbek Lamb Plov Pilaf

Believe it or not, this is one of the simplest rice dish to cook and yummiest! Nita, who is currently residing in Adelaide, bercerita pasal this lamb pilaf during Ramadhan few years back. One of the sister yang duduk sana bawak during iftar kat masjid. Aku pun terus menggoogle the recipe and found one kat grouprecipes that according to Nita, quite similar to the one served masa iftar tu.

The first time aku buat this dish was in 2008. Err.. actually, that was the only time aku buat. I had to cook the lamb and rice for almost 4 hours sebab the lamb (aku rasa aku terbeli mutton, not lamb) was very tough. In the end, nasi patah2. But this time, aku beli lamb, bukan mutton. Mutton, according to penjual daging kat pasar, memang liat. Sesuai untuk buat rendang, kerutup or apa2 je yg perlukan utk masak lama. But lamb, on the other hand, lembut sangat, sesuai utk grilling.

I used Pusa basmathi for cooking. Aku suka sangat beras Pusa tu sebab panjang dan fluffy. Kalau tengok the recipe, memang rasa macam nak pengsan bila baca. Punya la panjang the instruction. Tapikan, actuallynya, boleh disingkatkan. I cooked the lamb and rice within 1 hour. Masak dalam periuk pulak tu.. hehe.. Tak perlu guna rice cooker.

 Sedap sgt, sesuai untuk iftar. 

Uzbek Lamb Plov Pilaf
Adapted from Grouprecipes

Ingredients

4 cups long grain rice, I use Basmati (Pusa)

4 large carrots - julienne

4 large onions – haf and sliced thinly

2 lbs lamb meat – shoulder with some fat, cut into cubes.

1/4 cup melted lamb fat or vegetable oil

8 cups boiling water – add 1 tbs of salt to it

2 heaping tbsp coarse salt

2 tsp ground black pepper

3 tbsp ground coriander

3 tbsp ground cumin

1/2 tbsp paprika

1/2 tsp turmeric or a pinch of saffron for color

1/2 tbsp tarragon (I didnt add any)

1/4 cup dried barberries (optional)

1 large head of garlic, un-peeled, with the top cut off.

How to make it

1. Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside.

2.  If you have fatty lamb pieces use those for melting out the fat, if not, use vegetable oil instead.

 In a heavy bottom large pot or dutch oven heat the oil, or brown the fatty lamb pieces to get the fat out over high heat, until fat is smoky (but not burning)

3. Remove the meat now and toss in onions and let it  cook in fat until translucent, about 5-7 minutes, frequently stirring them. Toss in carrots, continue stirring.

4.  Add some of the remaining salt and half of the black pepper and paprika at this point.

Now add it back the meat and sprinkle some of the coriander and cumin over. Stir for another 2-3 minutes. 

5. Spread the  rice over the meat, onions and carrots, don't stir.

6. Make a hole in the rice with a handle of a wooden spoon, and pour the boiling water through that hole slowly, taking care not to disturb the bottom ingredients. Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.

7. Leave the heat at medium. Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot.

8. After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming.

9. Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.

      10. Steam for another 10 minutes or so. Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy. All water should evaporate, but not burn.


     11. Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Meat should be tender and juicy, and vegetables should be all very tender. Enjoy plov with pomegranate salad, if you are up for it

Nasi Minyak Hujan Panas

Dah lama nak upload gambar ni, tapi tak berkesempatan. Dah lama masak nasik minyak ni. Rasanya masa Father's Day.

Nasi Minyak Hujan Panas

Nasi Minyak Hujan Panas
Recipe : Dairimama.blogspot.com

5 pot beras
5 1/2 pot air
2 tbs minyak sapi
3 tbs minyak
sedikit rempah kasar (bunga lawang, bunga cengkih, kayu manis dan buah pelaga)
5 ulas bwg merah - mayang
5 ulas bwg putih - mayang
2 inci halia - crushed
beberapa helai daun pandan
5 tbs susu pekat
1 cup of kuah daging yg masak tadi.
garam
pewarna (merah, hijau and kuning) - titik dalam nasik bila nasik dah masak, biarkan kering, then baru kacau

cara2
1. tumis bwg, rempah kasar and halia, bila dah garing masukkan air, dan semua bahan lain.
2. bila air dah menggelak, masukkan beras, and letak dalam rice cooker. once nasik dah masak, baru letak pewarna. bila dah letak pewarna, biarkan for 5-10mins, baru harung nasik.


Daging Gulai Hitam

1 kg daging - potong mcm masak rendang
1 kg tulang rusuk 
- rebus sampai empuk

bahan blend
20-30 ulas bwg merah (i guna 5 biji bwg besar)
10 ulas bwg putih
3 inci halia
2 cups bwg goreng
4-5 tbs rempah gulai nasik minyak/rempah kurma

Untuk Tumis
rempah kasar (kayu manis, bunga lawang, bunga cengkih, cardamon)
3 tbs minyak - utk goreng rempah kasar
nisang/gula melaka
6 tbs tomato sos
garam/gula

1. bila daging dah empuk, masukkan bahan blend and rempah kasar yg dah digoreng, termasuk la minyak tumisan tu.
2. then masukkan rempah, tomato sos, manisan, garam and gula.

kuah nasik minyak ni kena manis a bit,and rasa mcm stew pun ada

Roti Jala & Kari Ayam

Hasil tangkapan di Daiso on Monday, telah digunakan semalam.. hehe.. Takde plan pun mula2 tu nak buat roti jala. Pastu tengok Chikmi post gambar kat facebook KR, terus tergoda. Aku pun masuk dapur, keluarkan ayam, potong2, buat kari. Then aku duduk depan pc, google the best recipe yg aku boleh guna with my limited ingredients.

After blog hopping few times, I found a good recipe yang batter ala2 pancake, and telah aku tweak to suit me. Since aku pose semalam, aku takleh nak rasa kari ayam dan roti jala sampai la waktu berbuka. And memang sangat sedap. Patut la masa aku sibuk menjala, Shariff makan 6 biji roti jala! Aku makan roti jala, 3 bijik je, tu pun dah kenyang sangat. By the way, I went to Royale Chulan semalam (bukan Royale Bintang ye) and jumpa Alina. We had great time chitchatting. I baked chocolate bottom banana square. Iman and Iffah requested for that sebab dia orang nak bawak pegi sekolah hari ni, nak share dengan kawan2.

Roti Jala (recipe jap lagi ye, nak exercise)
Adapted from Lynn myresipi 
Bahan2
2 1/4 cup flour
1 cup milk/santan
1 cup water
2 eggs - slightly beaten
1/2 tsp salt
 2 tbs cooking oil
1/4 tsp kunyit or few drops of yellow colouring.

cara2
1. Campurkan semua bahan kering seperti gandum, kunyit, garam, kacau rata. Buatkan lubang ditengah, masukkan wet ingredients seperti susu, air, telur dan minyak masak.
2. Gunakan whisk, kacau hingga rata.
3. Masukkan batter ke dalam botol yang muncung 3 (boleh beli dengan Chikmi).
4. Hidangkan bersama kari ayam/gulai ayam. 

Recipe for Gulai Ayam boleh dilihat di sini. 

Pizza

Iman and Iffah love homemade pizza. Thank you Pak Abu sebab bersusah payah tolong belikan cheese kat Doha. Dah almost gone pun mozarella cheese yg Pak Abu belikan tu. And aku kirim Pak Abu beli another 2kg of mozarella cheese. Murah giler beli kat sana, 1.3kg baru dalam 43 riyal kot.

Hawaiian Pizza

Dough (I use Tavuklu Pide dough recipe from Citra)

Ingredients

2 cups of flour

2 tsp instant yeast

1/2 tbs sugar

1/2 tsp salt

4 tbs virgin olive oil

3/4 cup luke warm water

Take 2 tbs flour, mix with sugar and yeast. Add 1/4 cup of luke warm water and let it stand for 30 minutes.
(I didnt have time to proof the yeast. I mix the dry ingredients and make a hole in the center for the wet ingredients).
Mix remaining flour and salt together in another bowl, make a hole in the middle and pour the wet ingredients in. Knead until smooth and the dough no longer stick to your fingers.
Cover the dough with cling wrap or a wet napkin. Let it double in volume.

Topping
1/2kg of minced meat
salt & pepper
1 tbs Cayenne pepper
1 can of pineapple, drained juice, cut into small pieces
3 tbs tomato paste/puree
250gm of grated mozarella

Method
1. Mix meat, cayenne pepper, salt & black pepper together.
2. Flatten the pizza dough to about 0.2mm thickness. Spread the tomato paste, and sprinkle the meat mix.
3. Topped with pineapples and mozarella cheese. Voila! A delicious homemade pizza!

Turkey Stew & Nur Kasih

I'm not a fan of cerita melayu. The last cerita melayu yang aku tengok was Selubung. Masa tu baru habis exam SSABSA almost 20 years ago. Bila ada cerita melayu yang keluar je, memang aku akan avoid like a plague. Sesapa je yang ajak, the answer will be "NO" termasuk la recently when Iman and Iffah ajak pegi tengok Merong Mahawangsa.

But with Nur Kasih, it's different. Masa mula2 TV3 aired Nur Kasih, I didnt follow the drama series. Bila orang dah habis heboh pasal Nur Kasih, baru la aku terhegeh2 nak download the drama series. Mula-mula tengok, rasa macam biasa je. Tapi, bila dah masuk episode ke 2, 3, dan seterusnya, aku tak boleh stop. Iman and Iffah pun ikut tengok the drama series sebab mama dia orang macam glued to the PC monitor.

Bila Nur Kasih the movie keluar, Iffah yang mula2 ajak tengok. Kebetulan, last weekend masa pegi bowling tournament tu, Roger pun nak ikut sama. Today, Roger sponsored 10 tickets for whoever yang nak pegi tengok. And petang semalam, the tickets were successfully distributed. It will be girls' nite out for us. Iman and Iffah pun akan pegi malam ni. Padahal esok, they still have 2 more exam to go. Aisey! I'm such a bad mom, giving them wrong signal. Patutnya minggu exam kena duduk rumah study, but mama dia orang sibuk ajak gi tengok cerita Nur Kasih. Takpe la, once in a lifetime (hopefully), next time mama tak buat lagi ok!

Thank you Roger for your generosity.

Turkey Stew

Turkey Stew (the recipe can be found here)

Recipe adapted from allrecipes.com 

Ingredients

• 1 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 3 tablespoons margarine
• 1 onion, chopped
• 2 carrots, sliced
• 3 stalks celery, sliced
• 1 clove garlic, minced
• 2 bay leaves
•  salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1 tsp thick soy sauce
• 1 teaspoon Worcestershire sauce
• 2 cups water mixed with chicken stock (boleh guna knorr or maggi)

Directions

1. Dredge turkey cubes in flour until evenly coated.
2. Melt butter in a skillet, and cook coated beef cubes until evenly browned. Add chopped onion.
3. Once the onion has turned brown, transfer beef to slow cooker and add carrots, celery, garlic, bay leaves, salt, sugar, pepper, thick soy sauce, Worcestershire sauce. Pour in water and stir.
4. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!(aku cuma masak atas dapur for about 4 hours je.)

Note : if the stew is too thin, melt butter, add few tbs flour, cook until brown, add 1 cup of water, stir it, then pour it into the stew. If the mixture is lumpy, blend it before pouring into the stew.

Hubby tak makan daging or ayam sekarang, so I have to use turkey. Kebetulan pulak kat Jusco, the turkey cubes were selling at 50% off. So, aku pun stock up on turkey pieces.

The movie tickets for tonite!

Lamb in Yoghurt Sauce

Letih aku lari kat gym tadi. Instead of 5 peaks of 10 km/h, I ran 4 peaks of 10km/h and 1 peak of 12km/h. Nak tercabut lutut ni. Dah la tu, lepas berlari, kena kerah buat sit ups, lower abs push up and side crunch 60 times each. Huwaaaaaaa.... gym instructor aku sungguh kejam!! 

The girls started their exam semalam. Tapi baru last nite nak study. Tu pun, I have to sit in front of them and make sure they study. Pastu Iman tanya aku, "apa perkataan ganda for sayur?". Alamak! I thought it's sayur-sayuran but bila tengok the answer kat belakang, it's sayur-mayur. Eh! bila masa pulak sayur tukar jadi sayur-mayur? Lepas di google, ada 2 answer for it, sayur-sayuran and sayur-mayur. DPB tulis sayur-sayuran but portal utusan tulis sayur-mayur. Apa2 je la.. BM can be very confusing sometimes. Hopefully takde soalan tu dalam exam hari ni. 

My lamb was a bit dry sebab aku biarkan too long in the oven.

INGREDIENTS

• 1 kg of lamb, cut in medium size portions (preferably choose leg)
• 4 spoons butter
• 1 garlic clove
• Juice of 1 lemon
• Salt 
• 3-4 potatoes - cubed
• Pepper
  
  For the sauce
• 500 grams yoghurt
• 2 glasses milk

METHOD

Season the lamb pieces with salt and pepper. Place them in a saucepan and add garlic, lemon juice, butter, potatoes and one glass of water. Bring to boil and then let the meat simmer for 45 minutes. Remove lamb from saucepan and place it in a baking pan. Strain the meat's sauce and pour it in the baking pan. Let the meat bake in 190 C for 2 hour. 10 minutes before the end of time start preparing the yoghurt sauce. Mix in a bowl all the necessary ingredients. Spread the mixture on top of the baking pan and bake for 30 more minutes. Serve hot.

Nasi Kerabu with Ayam Percik & Baking

I think I have been bugged by baking bug now. K.Lili!! I think kan, the new oven is creating a havoc in my life. For the past few days, it has been actively baking cakes. Argh! I need to stop coz I really dont want everyone to start gaining weight again. Tapikan, susahnya nak stop. Everyday, I wanna bake. Every morning, I'll search on the net, for simple recipes, yg lazat. Maybe I should throw the new oven away? Sayangnya.. huhuhu..

Aku rasa la kan, officemates adik aku, Mas tu, sure ingat Mas jual oven sebab rasanya, to date, dia dah beli 6 biji oven. Mula2, she bought for me and Nisa. Pastu for mok and my elder sister, Shima. Then now, for Ella and Faisal, kawan hubby yg duduk kat Sabah tu. Nasib baik la sale dah nak habis esok. Kalau tak, mau byk lagi Mas kena borong oven.. hehe.. Sorry ye Mas.

Anyway, yesterday, aku rotan both Iman and Iffah, for getting their BM karangan C. Sorang kena rotan 3 kali. The reason aku rotan was because, I asked them to buat diary, tulis dalam BM and English, but they refused, so, masa tu, aku dah bagi warning, dapat less than A, then I'll rotan them. Tapikan, sebenarnya, masa nak rotan tu, kecut perut rasa sebab aku jarang sgt2 rotan dia org. Setiap lash, aku baca "Bismillah" supaya, bila aku rotan, ia adalah untuk pengajaran, but sebaliknya. Menangis2 both of them, syahdu betul. Bila aku ingat balik, rasa nak nangis.. huhuhu.. takpe la sayang-sayang mama, lepas ni kena rajin belajar. Takleh malas2 dah.

What did I cook for Faisal on Monday? Nasi kerabu!!  Lama betul aku tak buat nasi kerabu. Since we started exercising, segala jenis nasi yang bakal menggoda, memang aku akan avoid from cooking. Tapi, oleh kerana kawan hubby nak datang, kena la masak something special. Sunday dah masakkan dia nasi kebuli, this time, kena masak nasi lain pulak.

 Abah loves my nasi kerabu so much.. rindu pulak kat abah.

 The best ayam percik is still ayam percik yang dibakar guna dapur arang. Dulu2, everytime puasa, aku akan hidupkan arang untuk bakar ayam for percik. I think I started making percik since I was form 4.

 Sambal tumis nasi kerabu tu, I learned from my aunt, CikNgoh kat Kota Bharu. Kalau duduk rumah dia, memang boleh jadi obese la sebab dia pandai giler masak.

The way mok masak sambal ikan for nasi kerabu is, once dah gaul, u'll have to fry it again. Kalau buat extra sambal ikan,  adding extra serai and nisang will turn it to sambal ikan nasi himpit. I'll make some tomorrow. :)

Nasi Kerabu Mok Dah (aku la tu.. hahahhaa.. memandai je bubuh nama)

Nasi putih
ulam - kacang panjang, kangkung, daun kemangi, daun kesum, bunga kantan

Ayam Percik
bahan2
sekor ayam - potong 4 or just bakar sekor, tak kesah
1 1/2 kg santan
25 ulas bwg merah - blend with bwg putih and halia
5 ulas bwg putih
1 inci halia
1 tsp halba
1 keping asam gelugor
10 tbs cili giling/cili boh
3 tbs salt
7 tbs sugar
3 btg serai - ketuk

cara2
1. masukkan santan, cili giling, bwg yg dah blend dalam periuk
2. masak sampai naik minyak
3. masukkan asam gelugor, serai, halba, salt and sugar.

ayam yg dah dibersihkan, lumur a little bit of garam and kunyit, bakar, and baste with gravy yang dah siap tu.

Sambal Tumis

Bahan blend

15 ulas bwg merah

2 inci halia

2 batang serai

8 tbs cili giling

2 tbs salt

5 tbs sugar

½ kerek nisang

1kg santan – masak hingga keluar minyak

Cara2

1.      1.  Scoop minyak dari santan yang dah dimasak. Tumis cili giling hingga garing.

2.      2.  Masukkan bahan blend, masak hingga garing. Pastu masukkan salt, sugar, nisang and santan yg dah masak tadi. Ada ¼ cup of water. Biarkan mendidih seketika sebelum dihidangkan.

For  Sambal Ikan

1 biji kelapa – goreng hingga kekuningan

6 ekor ikan sardine – rebus, buang tulang dan tumbuk lumat

Bahan blend

10 ulas bwg merah

1 tbs lada hitam

3 batang serai

Salt & sugar

Cara2

1.      1.  Kelapa yang dah digoreng, di tumbuk lumat dan digaul dengan ikan dan bahan blend.

2.    2.  Kemudian, goreng balik for 5-10 minutes before dihidangkan