NEW YEAR WISHES

Salam to all,

SELAMAT MENYAMBUT TAHUN BARU 2013

HAPPY NEW YEAR...

Moga di panjangkan umur, di murahkan rezeki, di beri kesihatan, di limpah rezeki, di kekalkan kasih sayang antara suami isteri, anak beranak, adik beradik, keluarga, sahabat handai dan Muslimah secara umumnya..

Ameeennnn

PULUT SEKAYA aka SERIMUKA

This kueh will always stay in my memory forever and ever..my late mum use to make them every time he comes to KL to visit. I love this kueh so much...never learn to make them myself simply because I have my mum then to make them for me....and we call the pulut sekaya because it has a sekaya like topping..I think..Most of my grand aunts, aunties must know how to make them..a favorite amongst the family. No more mum to make them for me..been procrastinating for a long time because I simply cannot zero in on the exact taste of my late mum's pulut sekaya..uhmmm I guess we have to make do with the second best..sighh..

I adapted this recipe from Mamafami's blog..and made some changes because her entry in the blog was Serimuka Durian and I don't have any at home. And I want the top to be heavy..hahaha more of the sekaya yuimmyyy..Mamafami, I dah copy and paste resepi u dibawah ni and made some adjustment..so here it is before I forget what I have done..

Source : MamaFaMi/Sis Rossya

BASE :

Ingredients :
250g glutinous rice - washed and soak for 1 hour
170ml thin coconut milk
1/2 teaspoon salt
2 screwpine leaves ( did not have them on hand)

Method :

1. Combine all the ingredients and pour into a tray. Steam till cooked. Meanwhile, prepare the topping.

2. When the rice is ready, remove the screwpine leaves and scoop out the rice into a bowl. Wash the tray and place a piece of plastic at the base of the tin. Pour in the cooked rice and press press firmly onto the base. Set aside.

TOPPING :
Ingredients :
150g durian flesh ( did not use them)
3 eggs (5 large eggs)
375g thick coconut milk ( add extra 150 g of water)
35g flour (used 25 gm only)
10g cornflour
125g sugar
1/2 teaspoon salt
Few drops of yellow food coloring (used pandan emulco)

Method :
Use the same method..

1. Combine durian flesh, eggs, coconut milk, flour, cornflour, sugar, salt and food coloring in a blender. Blend for about a minute or so till smooth.

2. Strain mixture to remove any lumps.

3. Cook on low fire till mixture started to bubble. Do not leave the pot unattended. Stir always.

4. Pour the mixture onto the prepared rice.

5. Steam till cooked. Then open the lid of the steamer and let it simmer for another 20 minutes.

6. Remove from steamer and let it cool completely before cutting.

Cupcakes

Salam all..ini for our teh tinggi at home a couple of weeks ago ..sorry about the delay..been updating and miss some along the way.

These are 2.0 oz cupcakes and 1 oz ones too topped with butter cream frosting. These are balance from an order and also I made some for my girlfriends as souvenir during our reunion gathering last month.

Once in a while nice to be able to eat them..

ACAR REBUNG

Salam semua...

Teringin dan rindu masakan arwah mak...dah pesan hubby belikan rebung di Alor Star masa dia pergi

kerja disana..hadiah untuk orang yang kena tinggal di rumah.

Waited for right time and day to make them....it brought loads of memories when my late parents were around..uhmmm I used to makan ajaaa  xmo tengok or peduli how she makes the dishes..now she is gone, I feel the loss very much. Al Fatihah to both arwah..I loved and missed u much.

This is the reason why I decided to have this blog so I can put all the recipes for my kid's use..they are like me..just waiting at the table for food to come.

Resepi nya bolih didapat sini

Selamat mencuba.

KERABU TAUGEH, MY STYLE

Salam to all..this is a dish which I made up for lunch on last Monday, I think. I always love Thai food, especially their salads..so this is done with whatever I have in my fridge that day..

Ingredients:

About 150 gm taugeh/bean sprouts, washed and toss
3 Shallots, julienne
1 medium tomato, sliced thinly
A handful of ikan bilis, fried and cooled
A small head of local romaine, roughly cut into pieces
1 lemon grass, minced
1 inch of ginger, diced finely
2 tablespoon of fish sauce**
2-3 vietnamese chilli/chili padi, minced**
Juice of 2 limes**
Sugar to taste**


Method:

Put all the ingredients in the bowl except the ones marked **. and also the fried ikan bilis.
Meantime put all the ingredients marked ** into another bowl and stir till sugar is dissolved. ( Note I did not add salt becaue the fish sauce is already salty).
Pour the sauce over the other bowl  with some of the fried ikan bilis and mix well. Scatter the balance ikan bilis on top of the salad and serve.
Can be served cold or as it is.
P/S:: If u are keeping it in the fridge put the fried ikan bilis when u ready to serve.

Please let me know if u have tried it.

DURIANS, DURIANS AND MORE DURIANS

Durians...ohh durians..got them from a FB fren of my daughter's..delivered to the house from their orchard in Bentong..but only D24s..below are part of my 20 kg that I got for the house. I bought 50 kg and shared with 2 other friends..no regrets..they are yummy..

We ate most over 2 days, hehehe, the bulk on the first day. and I save some for my durian cheesecake :)

ROTI JALA BERINTI DAGING

I have never made these myself before this..all because I normally have my  late mum to make them for me. I really miss her so much..Al- Fatihah..

What I remember of this kuih is ..very nice to eat and a bit of extra effort to make them..and another most prominent  memory of this kuih is, it i part of the "bertandang" menu at weddings - our family side. 

Coincidentally, I saw Che Ct post on FB about Roti Jala berinti kentang and telor...uwaaa so cannot "tahan" hehehe 

 Usually done by my grand aunties, very patient dearies, who will seat "bersempuh" by the fire and do the "roti jala" and fill it with the fillings. Finally shallow fry it till crispy and nice. Mine is rather big and full bodied..just like the maker hihihi.. U can try and make them. U can use your own recipe for the roti jala and the filling but I just add below what I did this afternoon..

Roti Jala:

500 gm of AP Flour

100 gm Coconut milk ( add more if u like)

2 eggs

Salt to taste

500 ml Water ( add more if the consistency is too thick, I think I added about 750 ml, just add bit by bit after adding the first 500 ml ) 

Yellow coloring (if u like)

Method:

Just mix all in a bowl to the consistency that it can go through the funnel . I pass the batter through the sift so that it will be smooth and easy to pass the funnel when making the roti jala. 

I had my funnel made from aluminium. A present from my late mum. A single hole funnel. Then u just make the roti jala till finish. I got about 1.3 kg of roti jala from the above recipe.

Filling:

300 gm of mince meat - beef /chicken /mutton

2-3 potatoes, diced

1 onion, diced

2 tbsp of curry powder

salt and pepper to taste

curry leaves

cinnamon, cardamom, star anise and clove

2 tbsp cooking oil

Hard boiled egg (optional)

Heat the oil in the frying pan. Add the spice, curry leaves and onions.

Add the mince meat and stir till it turns brown. Add the curry powder,diced potato and a little water.

Season with salt and pepper.Simmer for 10-15 minutes till potato is cooked. 

Cool before use.

Assemble::

Take a piece of the roti jala and put a spoonful of filling onto it and also add the hard boiled egg if u want to. Fold one side cover the filling and take in the right and left and roll it. Once all are rolled, heat a shallow pan with a little oil and fry the filled roti jala. Turn it once it has browned on one side and fry till all sides are browned and crispy.

Bona petite..!!

CHURROS

A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, thePhilippines, Portugal, Latin America (including Spanish-speaking Caribbean islands) and the United States. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche.

 Hehehe I had mine for tea with tea without sugar..mix sizes because I was trying out the consistency and ease to pipe it.

I made 2 recipes of the Churros. Two platefuls of Churros yum yumsss...my kids sat and finish the whole mountain of Churros within less than half hour..hahaha..I tried the original recipe, a bit difficult to pipe and fry..I adjust by adding more eggs to ease the piping of the dough into the frying pan. OMG it is in Malay and I forgot who and which blog I took it from..I think this from my FBfriend. Thanks anyway, made my dream come true :)

Ingredients for one recipe. I made double so I double the recipe.

1 cup of water
100 gm of butter
2 cups flour
1/2 tsp salt
2 eggs ( instead of 4 eggs I add 3 more to the dough, total 7 eggs)
1 tsp caster sugar
cinnamon powder**
caster sugar ( u can also use icing sugar if u want)**
** for coating the churros

Method:

1. Put the water and butter into the pot together with sugar and salt.
2. Let the water boil and melt the butter.
3. Add the flour bit by bit using a wooden spoon.
4. Stir till well mixed and the dough that leaves the side of the pot is formed.
5. Cool the dough for a few minute.
6. Put into mixer and add egg one at a time till smooth and shiny ( consistency to make cream puffs)
7. Heat the frying pan and pour the cooking oil.
8. Scoop into a piping bag with the star or 1M noozle and pipe the dough into the hot oil..
9. Fry till golden and take it out and put onto a paper towel to drain the oil
10. Prepare some caster sugar and cinnamon powder in a bowl. Toss the churros into the sugar cinnamon bowl, shake the bowl to ensure the churros is covered with the sugar and put on the serving plate.

P/s:
at 4 eggs with 2 recipes - the churros is a bit tough to pipe but crunchy when fried.So the number of eggs added depend on how crunchy/soft u want the churros to be. I ended with 7 eggs but the churros swelled up a bit.
     
Original recipe in Malay.
1 Cawan Air

100G Mentega

2 Cawan Tepung Gandum

½ Sudu Kecil Garam

2 biji telur

1 sudu kecil gula kastor

sedikit serbuk kayu manis

Cara-Cara Menyediakan  Churros aka Kuih Belimbing:

Tuangkan air dalam periuk dan masukkan mentega, gula & garam.

Biarkan sehingga air mendidih dan mentega cair.

Masukkan tepung sedikit demi sedikit dan kacau rata menggunakan senduk kayu.

Kacau perlahan-lahan dan sekata sehingga adunan tidak melekat pada periuk.

Tutup api dan biar adunan sejuk seketika sebelum dimasukkan talur.

Kerana jika adunan panas, telura akan masak dan churros tidak mengembang

Panaskan minyak.

Masukkan adunan ke dalam piping bag dan guna nozzle bintang.

Paipkan kedalam minyak panas.

Goreng sehingga kuning keemasan.

Angkat toskan minyak.

Gaul bersama gula kastor dan serbuk kayu manis

Enak juga dihidangkan bersama strawberi dan sos coklat.

Try it!!!

Rice Vermicelli With Curry Broth - Thai Style

Weekend is here again and me lazing around in my room, watching Ombak Rindu for the umpteen number of time and shedding a tear or two along the way...stomach is at E..requires refueling...been wanting to have Curry Mee like the one at Onde Onde, a Nyonya rest  or something to that ..so browsing through my private list .... found a recipe from Three Hungry Tummies which I think is what I have in mind to eat...uhmmm I must say,...it is almost perfect...I just copy and paste the recipe but I have made my own adjustment according to what I have at home..and to serve 10 adults.

serves 4 as a one dish meal ( mine is to serve 10 adults)

you'll need;

1 packet of rice vermicelli, soaked in cold water for 15 minutes and drained well ( heat up a pot of water and scald the bee hoon/ rice vermiceli and toss)
2 packet yellow mee ( heat up a pot of water and scald the mee and toss)

3l of stock ( I just put water about 4 liters and add 2 cubes of chicken stock or more water if the gravy is too thick)

400 ml of coconut milk ( 500 ml of coconut milk)

3 kaffir lime leaves ( I cut them into smaller pieces)

12 prawns* (omitted)
1 1.5 kg chicken , cleaned and cut into small pieces)

12 fish balls ( 400 gm of fish balls/ 400 gm of sotong balls and 1 packet of fish cake)

8 stuffed bean curd skin (1 packet of bean curd skin, 1 packet of fried tofu, 2 packet of puff tofu)

2 spring onions, chopped

2 sprigs of coriander leaves, chopped (don't have them at home today)
2 stalks of mint, picked(don't have them at home today)
3-4 slices of ginger
3-4 slice of galanghal
3 serai - bruised and put into soup

Garnishing when serving
300 gm of cockles ( blanch in hot water)

3 red chillies, sliced ( did not put them)

crispy shallots ( did not put them)

lime wedges to serve

sambal belacan to serve

*poach prawns with stock, remove and peel. Return prawn shell to the stock and simmer for 20 minutes, strain and set aside.

for the curry paste;

3 shallots, chopped

5 cloves of garlic

5 bird chillies, chopped ( I put 15 bird chillies)

5 dried chillies, soaked with hot water until soften and chopped (omitted -is already spicy)

5 cm knob of ginger chopped

2 cm knob of galangal, chopped

1 lemon grass (white part only), finely chopped

a small piece of belacan (shrimp paste), toasted

1/2 tbs of turmeric powder ( omitted)

1 tbs of Malaysian curry powder ( I put 3/4 of the medium size pack of Alagappa curry powder)

sambal belacan;

3 red chilies

3 to 5 bird chilies

1 tbs of toasted belacan* (shrimp paste)

1 tsp of salt

2 tsp of sugar

juice of one lime

Blend everything in a blender and check for seasonings.

*to toast the shrimp paste - wrap shrimp paste in foil and place in a pre-heated oven for 5 minutes.

To prepare the curry paste - pound all spices into a wet paste and add in the turmeric powder, curry powder and toasted belacan.( I blended the ingredients for the curry paste)

Fry curry paste with 3 tbs of peanut oil for 5 to 10 minutes, untill oil separates. Add the chicken pieces and bring to boil. Once boil then add the fish balls, sotong balls and fishcakes. Cook till the gravy comes to a boil .Add reserved prawn stock, coconut milk and kaffir lime leaves and simmer for 20 minutes. Check for seasonings.

The cook' choice of toppings.Sliced chillies, chopped herbs, fried shallot and sambal belacan.Blanch vermicelli and bean sprouts or noodles of choice and drain well.

Ladle curry broth over the noodles and add the toppings. Serve immediately with sambal belacan and a wedge of lime on the side.

Give it a try...I love it and so does my kids ..;P

ELINA N FAMILY'S VISIT, AMAN'S 13TH BIRTHDAY AND OUR 26TH WEDDING ANNIVERSARY

Thanks to Elina and Farid plus the family for paying us a visit..very memorable day indeed..a day of makan, makan and makan...hihihi I hope u enjoyed your time in my house. GGs came too - Rose , Atikah, Noralina, Zuria and Milah..thanks to all of u too for joining us and making it a more "meriah" occassion.

I was scratching my head what to cook for them, and came out with this spread..ala Arabic, Indian and a touch of Greek food.  

The spread and the first batch of them starting to eat..

 My garden salad was in the forefront to be eaten with Ceaser' Salad dressing or Balsamic Vinegar Dressing 

 My Aloo Ghobi  to be eaten with the Arab bread

 My Hummus to be eaten with the Arab bread                                           

 Cut fruits - papaya and sharon fruits

 My cut-up roast chicken to be eaten with kabsa rice and raita. 

My Arab bread with its dips - guacamole and sour cream

Nutty and nice a the name given for this dessert, I found on the AFC Masterchef site 

Aman blowing his candles on hi Chocolate Nutella Cheese Cake- Happy 13th birthday Aman <3 p="p">

Me and hubby blowing our anniversary cake ie Banoffee Cheeecake- Happy 26th Anniversary dear ;)

oh I also have the Durian Cheesecake too to compliment this to other cakes hihihi..

GGs enjoying a bit of the cakes

After a long day of makan, makan and makan..

POMEGRANATE aka DELIMA

I am super crazy about this fruit..anti oxidant and all...perhaps..but I just imply love them. It reminds me of my late mum who loves this fruit very much. I never take the time of day to appreciate thi fruit until lately.

How do u eat them?? It has a very thick skin and one has to cut through it and open as above. There are little ruby like seeds which I normally enjoy them together with the seeds..my daughter sucks on the seeds and take out what left..why bother?? I just gulp and crunch them together.

Bought these at the Jaya Grocer, Damansara Perdana at RM3.99 each..for that sized it is quite reasonable but I must warn u , this one is ultra sourish...but ok after a day..

Try the experience..

Usrah and Atikah's Birthday at Noralina's

Alhamdulillah, we manage to see each other for a short afternoon among friends and had Zuhor prayers together..and of course the makan2..hey we forgot to compliment the chef for the great food we had  that day. There were 5 of us initially - Atikah, Noorita, Noralina and me..then Rose came and much later we had Zuria joined us but I already forgot about taking pictures hihih..

Coincidently it as Atikah's birthday and I baked the Ombre  Cake for her . She was very happy, bless her for being such a lovely friend.

Time definitely was too short and we had to leave.. Thanks for your hospitality Noralina.