I'll Be Back! (only if I feels like it)

Our weekend breakfast....



Daging burger and telor ceplok topped with modified baked beans sauce :p



Pancakes again...the kids simply loves these...

Since the SA's is soon to be around, in fact some schools have even started their listening comprehension and so, I would like to take a break from posting any recipes as I really wanted to focus well on my kids progress. But the normal routine will still be on - masak masak sampai lasak. I even pause my jahit-menjahit for this very reason too. And you know once we started on sewings, thus queries is being question one after another, darah boleh up you know. Hence its better have a fully concentration on them. I feel so much ease to hear that the husband is going to take some off (if permits) in guiding their revisions next week so.. *dlm hati melonjak kegilaan eh kesukaan*... I will escape from sending them to school, yabedabedooo boleh continue tidur!

To all readers with kids having exam soon, wish you all the best of luck in handling. Till we meet again next year I mean next month and here's to you....

Oyster Sauce Kailan

Oyster Sauce Kailan

Ingredients:
1 packet of kailan, washed
1/2 pack of favourite brand fishballs
2 bulbs garlic, grated
3 shallots, sliced finely
1 tbsp oyster sauce
1/2 tbsp fish sauce nampla
A dash of white pepper
Salt to taste
1/2 cup water
2 tbsp cornstarch corn flour, mix with 3 tbsp water
1 red chilli, seeded and sliced finely
1 tsp sesame oil
1 tbsp oil for frying

How:
1. Heat oil in a wok. Fry garlic and shallots till fragrance.
2. Add in oyster and nampla sauce, white pepper and sesame oil. Once bubble on the side, add in water, fishballs and salt.
3. Lastly add in kailan and corn flour paste.
4. Served hot with rice.



For info, corn flour is added to form as thickening agent near the final stage. Cornstarch can be used as a substitute for tapioca starch.

Sambal Belacan

Sambal Belacan

This has been an appetite catcher for both of us. I made this for quite a few times as it really mengancam jiwa dan raga. And this sambal belacan from Yani really leaves a mark.




A mortar used will be much tastier than using source from electrical. But still tasty, trust me.

What I Need:
1 cup bird eye chillies (cili padi) - may substitute to red chillies
1/4 tsp sugar
1/4 tsp salt
1 tbsp shrimp paste (belacan)
1 tomato
1/2 large onion
1/2 lemon juice

How To:
1. Grill the shrimp paste (belacan) together with the onion till fragrant and cook (the result may be seen slightly burn)
2. Pound with mortar or blend all ingredients till just fine.
3. Ready to served!



Sambal belacan: lagi pedas, lagi panas!!

Fish Curry

Fish Curry

Let's called it a day! No more chicken in my kitchen!

Almost setiap hari kita makan ayam, tak kira lah ayam goreng atau dalam segi lauk. Hairan bin ajaib betul lah tengok tekak budak2 sekarang ni, hari2 mesti nak ada ayam atas meja. Yang tua bangka pun terpaksa makan jugak....urgh, please for heavan sake!

But today I've made my day by having this for my dinner, with my longcraving sambal belacan. Gosh can you ever imagine how this lauk kari goes along with sambal belacan? Goodness, mak mertua lalu pun sengaja tanak nampak.

Ok, resepi resepi!

What I Need Is: (A)
4-5 shallots
2 bulb garlics
2cm ginger

Blend A till fine and mixed with:
125gm fish curry powder
2 heap spoonfull chilli powder (or more if you wish)
Medium size ball of tamarind + 1 cup water to make juice
Salt to taste

(B)
Fish - I used ikan kaci, ikan ni memang ngam in curry
1 onion, sliced
1 sprig of curry leaves
Some oil
1-2 cups of water, depending how thick the gravy to be
2 tsp of mixed spices for fish curry which looks like these;



Consists of mustard seed, fenugreek, cardamons and others that tongue twisted to mention :p

Garnish with:
6-7 lady fingers
2 tomatoes, cut wedges

Method:
1. Heat oil and stir fry sliced onions about 3 mins.
2. Add the mixed spices, curry leaves and item A and fry until fragrant.
3. Add tamarind juice, fish, water and salt. Simmer.
4. When bubbles, add all the garnish items, close lid about 2 mins before the fire is turn off.



:p~~~

Tart Gulung Nenas

Tart Nenas Gulung

Tart gulung nenas atau tart nenas gulung sama aja lah tu.
First taim try benda ni bila I buatkan for hub's colleagues yang menyambut CNY tempoh hari. Tak sangka pulak dapat pujian mengatakan kuih ni sedap and they suggest me to take some orders. Eyyy....decided to cuba terai test buat sekali lagi lah sebab hari tu tak dapat jamah, dapat buat 'ngam ngam ho' untuk beberapa botol for them.
Hmm....I think whoever yang buat pun sedap, just that if only we did it with ikhlas ataupun tidak.
Ok berbalik pada the second trial-n-go-terror ni, boleh tahan jugak rasanya. Mungkin bukan kerana tangan yang membuatnya tetapi kompem dengan resepi yang aku ambil dari sini.




Bahan2:
525 gm tepung gandum
30 gm tepung jagung
60 gm gula castor
375 gm butter
3 biji kuning telur
1 tbsp esen vanila

Cara:
1. Panaskan oven pada suhu 180 darjah selsius.
2. Masukkan bahan kering kedalam mesin, gaul rata.
3. Masukkan butter dan gaul rata lagi.
4. Dengan membuat lubang di tengah adunan, tuangkan kuning telur dan esen vanila dan gaul lagi sampai sebati.
5. Leperkan adunan diatas papan gulung dan terap menggunakan penggulung bergigi. Potong memanjang dan isikan inti nenas.
6. Susun di atas dulung pembakar, lining with baking sheet. Sapukan kuning telor pada atas kuih.
7. Bakar dalam ketuhar sekurang2nya 20-25mins atau sehingga kekuningan.
8. Apabila masak, keluarkan loyang dan sejukkan sebelum dialih ke telap kedap udara.

Inti Nenas:
3/4 biji nenas, dibuang mempulur tengahnya dan parut.
4 cawan gula pasir
1 batang kayu manis
3 biji bunga cengkih
Sedikit serbuk pewarna kuning

Cara:
1. Toskan nenas yang telah diparut. (boleh gunakan food processor dan ambil ampas nenasnya)
2. Didalam periuk non-stick, masukkan nenas, gula, kayu manis & bunga cengkih diatas api yang kecil.
3. Masak nenas hingga hingga kering. Sentiasa kaup balikkan nenas ini supaya tidak hangus dibahagian bawahnya.
4. Taburkan sedikit pewarna kuning pada sesedap mata yang memandang.
5. Apabila sudah betul2 kering, tutup api dan sejukkan.
6. Boleh disimpan di dalam freezer hingga bila waktu yang ingin digunakan.



...dan hasilnya...



Funny thing is, at times I myself drooled over my own foodie pics :P

Ondeh-Ondeh Gula Melaka

Ondeh-Ondeh

I used to eat this ondeh-ondeh when I made a visit to my tok's (grandmother) house. I remembered how she chopped the 'gula melaka' with the parang, and *whisper* ...and she stuffed the bit in my mouth as I was so engrossed watching with my mouth widely opened, hehe.
But now, * big sigh* how time flies and I remembered the measurement when my tok used to make all the kuehs was using 'agak'-ration...

Here, I converted it for an easy measurement for those who wish to try.

What You Need:
240 gm glutinous rice flour (tepung beras pulut)
3/4 cup boiled water mixed with 1 tbsp screwpine* juice (air daun pandan) and a drop of green colourings, optional
120 gm gula melaka, chopped
1/2 packet of Heng Guan grated coconut, available at NTUC, mixed with a pinch of salt

*Screwpine juice: get a handful of pandan leaves with a little water and blend coarse pulp. Strain away the pulp and obtain a thick juice.





How To:
1. Sift flour into medium bowl.
2. Add in boiled water, screwpine* juice and colouring. Knead until form a soft dough.
3. Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and cover the dough into balls.
4. Drop the onde-onde into boiling water. When cooked, ond-onde will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.



Ondeh-Ondeh Gula Melaka,
Kalau Tak Cuba Pasti Kecewa....

Chicken Rice With Wantan Soup

Warning: Long picturelicious post; may cause rapid salivation. Bibs are extremely encouragable :p

Chicken Rice

The Soup:

1 ekor ayam yang besar, dibersihkan & dipotong 4
1 ulas bawang putih, dicincang halus
2 hiris halia
2 sudu kecil sos tiram (oyster sauce)
3 sudu makan kicap cair (light soy sauce)
1 sudu makan minyak bijan, jika suka
Garam
Air, anggaran yang disuka
Beberapa helai daun ketumbar, untuk taburan

1. Didihkan air bersama ayam yang telah dipotong 4 kedalam periuk yang sederhana.
2. Masukkan bawang putih, halia, light soy sauce, sedikit minyak bijan & perasakan garam.
3. Tutup api bila mendidih, angkat, toskan ayam & ketepikan.

The Chicken:

1. Fry or roast the chicken to your preference...

The Rice:

5 kaleng beras panjang, dicuci, direndam 10 min & ditoskan
Daun pandan, dicuci & diikat
2 sudu makan minyak, untuk menumis (boleh tambah atau kurangkan jika suka)
1 cm halia, diketuk
2 ulas bawang putih, cuci bersih bersama kulitnya sekali & diketuk
Air dari rebusan ayam (sop) untuk menanak nasi

1. Panaskan periuk kalis lekat (non-stick pot) dengan sedikit minyak.
2. Tumis daun pandan, halia & bawang putih ke dalam periuk hingga wangi.
3. Masukkan beras & gaul perlahan-lahan supaya minyak & beras rata & tidak pecah. Teknik ini adalah untuk mengilatkan nasi serta ianya akan berderai & tidak melekat antara satu sama lain apabila masak nanti.
4. Masukkan air dari rebusan ayam tadi (sop) separas beras kemudian lebihkan air rebusan itu anggaran satu ketak pertama dari hujung jari.

Wantan:

*cincang dan gaul rata:
Sengkuang cina (water chestnut), kupas kulit & cuci
Lobak merah
Shitake Mushroom, jika suka
Corriander leaves
1 sudu kecil minyak bijan (sesame oil)
1 sudu kecil kicap cair (light soy sauce)

Kulit Wantan (wanton skin)

1. Titikkan sengkuang cina, lobak merah, cendawan & daun ketumbar, cincang sederhana kasarnya.
2. Gaul semua bahan ini bersama minyak bijan & kicap cair.
3. Ambil sesudu kecil isian ini & bubuh diatas kulit wantan, tutup kulit wantan dengan melekatkan kulit ini dengan sedilit air disekeliling, berbentukkan tiga segi, empat segi atau bergigi2 :p
4. Masukkan wantan yang telah sedia di dalam sop yang sedang mendidih & hidang.

Happy trying....