AMPANG YONG TAW FOO DAY

SUNDAY FAMILY LUNCH

STEAM BOAT AT HOME

Finally....I made the Steam Boat at home which we normally have at Johnny"s ...we would have spent RM300++ for dinner if we had gone to Johnny's..uhmmm I think I spent less than half for this spread..of course the preparation is very tedious..

I made the soup as follows:

Shallots

Garlic

Ginger

Chicken stock cube

Salt and pepper

Heat up some oil in the pot and fry the garlic and shallots till fragrant. Add water and let it boil.

Add ginger and chicken stock. Add enough water and bring to boil. Add salt and pepper.

Ready for steam boating...

Ingredient for steam boat:

Soft tofu

Japanese tofu

Fucuk sheets

Fried tofu

Fish balls

Crab sticks

Eggs

Quail Eggs

Fish

Prawns

Beef

Chicken

Oyster mushrooms

Japanese mushroom

Spring onions

Chinese cabbage

Bayam

Pak choy

Other vegetables

Spinach noodles

For the sauce:

I googled and found something close to Johnny's dipping sauce

BAHAN :

8 tangkai lada merah

4 ulas bawang putih

5 sb minyak bijan

5 sb apple cider * nak pakai cuka biasa pun boleh 

5 sb sos ikan

2 sb sos tiram

2 sb kicap *

1/2 cawan air

1/2 sb sunquick *  mesti pelik kan..hehe..kat sini la yang bagi rasa masam n pekat dia...

Bijan * disangai dulu yer

1 sb tepung jagung * dibancuh dgn sedikit air suam untuk pekatkan sos..kalau sos mcm da pekat takyah letak pun takpe ye..

Daun ketumbar * racik halus

Garam dan gula secukup rasa * 

CARA :

Kisar lada bersama bawang putih..

Masak atas dapur bersama air, minyak bijan,sos ikan,apple cider @ cuka, kicap,sos tiram..

Masak sampai pekat then baru masuk sunquick dan bancuhan tepung jagung ( kalau perlu je ) .

Perasakan dengan garam n gula...kalau rasa dah okey..masukkan sikit bijan yg dah disangai dengan daun ketumbar ..letak sikit je 2 bahan ni..coz nanti masa hidang nak makan baru letak lagi dalam mangkuk sos tu..

okeh siap...senang kan...campak-campak jela.... :p

  

Verdict: almost same but next time I will not add soya sauce.

AMIN'S 16TH BIRTHDAY CELEBRATION

Amin's birthday celebration has actually been planned as we always forget when it comes to the actual day..this time I bought Groupon's vouchers for Buffet Dim Sum at The Food Tree for all.

The food was plentiful for all of us and after a long spat of not eating out and these have been our favorite food which we can never eat unless we go to hotels or this kind of rest. Dim Sum is also tedious to make hahaha and also difficult to get lessons on them especially HALAL ones.I had one of the most satisfying lunch of this year.

 DINNER AT HOME

This was dinner on his actual birthday 10th September 2013..

Simple roast chicken, cauliflower and potato salad, roast chicken and mushroom soup.

 6 layer chocolate cake with caramel butter cream and covered with ganache topped with frozen raspberry

HAPPY 16TH BIRTHDAY AMIN

BUTTER SALMON

Hahaaa....I had these 5 pieces of Salmon in my freezer for quite some time now.. I thought I want to make otak2 but never seem to get round to doing it. Until the day I decided to make this dish. No regrets except that probably I need to hold the oil a bit because salmons are themselves a little oily...of course my recipe is for the many mouths in my house..

Bhn²

5 keping ikan salmon- d potong2

2 tangkai daun kari 

4 biji cili hijau/ cilipadi - d cincang

60 gm mentega ( Boleh d tambah jika hendak kuahnya bersalut banyak kat salmon tu)

1 biji bawang besar _ d cincang

Tepung jagung secukup kegunaan

Minyak untuk menggoreng

Sedikit gula

Bhn² Perap

1/2 tsp stok ikan bilis

2 tsp gula

1 biji telur

1 tbsp tepung jagung

1/2 tsp serbuk kasar lada hitam

1/2 tsp serbuk lada putih

Garam secukup rasa

Cara²

Salmon d gaul bersama bhn² perap dan perap selama 20 minit.

Saluti salmon tadi dengan tepung jagung.. Goreng.. Setelah salmon masak angkat dan ketepikan.

Cairkan mentega dan masukkan bawang besar, daun kari dan cili padi.. Tumis sehingga naik baunya.

Kemudian masukkan salmon dan gula.. Gaul sebati.

Angkat dan hidang.

BUTTER CHICKEN WITH FRIED RICE

Salam everyone..as promised this is the recipe for the butter chicken. 

V love Chinese food so I got to keep searching for more and more recipes to try . This one is one I know the kids will love because it is more or less like Butter prawns but not.

 Got this recipe from Diana from Blue Sky Kitchen

Diana's butter chicken definitely looks better than mine though but I like the taste though.

So here is the recipe and the recipe is in Malay..:)

 Bhn²

2 keping dada ayam - d hiris

2 tangkai daun kari - d hiris

4 biji cili padi - d cincang ( saya tambah)

60 gm mentega ( Boleh d tambah jika hendak kuahnya bersalut banyak kat ayam tu)

1 biji bawang besar - d cincang

Tepung jagung secukup kegunaan

Minyak untuk menggoreng

Sedikit gula

Bhn² Perap

1/2 tsp perencah pati ayam Tumix ( saya buh 1/2 kuib pati ayam)

2 tsp gula

1 biji telur

1 tbsp tepung jagung

1/2 tsp serbuk lada hitam ( I buh yg kasar)

1/2 tsp serbuk lada putih

Garam secukup rasa

 Cara²

Ayam d gaul bersama bhn² perap dan perap selama 20 minit.

Saluti ayam tadi dengan tepung jagung.. Goreng.. Setelah ayam masak angkat dan ketepikan.

Cairkan mentega dan masukkan bawang besar, daun kari dan cili padi.. Tumis sehingga naik baunya.

Kemudian masukkan ayam dan gula.. Gaul sebati.

Angkat dan hidang.

Bhn² Untuk Nasi Goreng

800 gm nasi

2 biji telur _ d pukul ringan

1/4 tsp serbuk lada putih

1/2 tsp perencah pati ikan bilis Tumix
1 sudu besar kicap pekat ( I add to give color to the fried rice)
Daun ketumbar dan daun bawang di potong kecil ( I tambah)

Garam secukup rasa

Minyak 

Cara²

Panaskan sedikit minyak d dalam kuali... Masukkan telur dan biarkan ianya separuh masak.

Kemudian masukkan nasi, perencah pati ikan bilis, serbuk lada putih dan garam secukup rasa.

Goreng seketika. Masukkan daun ketumbar dan daun bawang. Angkat dan ketepikan.

FLAKY EGG TARTS

Teringin and teringin punya pasal..I have been googling for this recipe for a while now..I found to that I like. This is the one that I have tried..nice but not flaky enough because as usual I try to be smarter than the original baker. I may have to try again because it i s not as good a I pictured it bcos of the changes I made. Anyway, please try the original recipe below..I am sure it i a worthwhile effort but follow the recipe ..

Recipe ( taken from Agnes Chang Dim Sum Series 2 ) makes 25 mini tarts

Water Dough

230 high protein flour, sifted

10gm custard powder, sifted

100 margarine/butter

4 tbsp castor sugar

1 egg, lightly beaten

4-5 tbsp water

Oil Dough

150g plain flour, sifted

100gm shortening

Filling:

240ml boiling water

120gm castor sugar

3 eggs ( size A)

1 tsp vanilla essence

1/2 tsp vinegar ( helps to set the filling)

Method:
Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool.

Water dough:  mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve breadcrumbs alike consistency, add in the egg and water and pulse again until it forms a pliable and smooth dough.). Leave the dough aside or put in the fridge.

Oil dough: Mix the flour and the shortening until it comes together. ( it's a little tough to form into a dough, just keep gathering the flour and rub in shortening till it forms a rough dough ). Let dough rest for 10 minutes.

Preparing the pastry

Flatten water dough. Place oil dough in the center of water dough and wrap oil dough in water dough. Oil dough wrapped in water dough. Roll the dough flat into a rectangle shape. Fold one end of the dough up to 2/3 of the dough. Fold the other end of the dough ( remaining 1/3 )on top of the folded dough. Turn the dough 90 degree.Flatten the dough once again and roll into a rectangle shape. Repeat these steps 2 times more.

a) Put the dough in the fridge to rest for 30 minutes.

Meanwhile, you can make the fillings. After the sugar solution has cooled down, add in the eggs, vanilla essence and vinegar. Stir to combine well and sieve the fillings. Discard remaining egg whites left on the strainer. Leave it aside.

b) after 30 minutes, take the pastry out from the fridge, if you find it a little hard, you can thaw it for 10 minutes before shaping the tarts. Roll the pastry out to a big dough with a thickness of 0.3cm. Use a round cutter ( slightly bigger than your tart ) to cut the dough out. Place the dough onto the tart case, pressing the bottom and gently pressing the sides of the tart. Repeat until you finish lining all the tarts. Preheat the oven at 200C

c) Pour the filling about 70% full and bake for 25-30 minutes. Pls check the appropriate temp for your oven, it's really hard to advise. I baked mine at 200c for about 25minutes.

LEMON CHICKEN - My Version

Another family favorite yang I adapt fm reading a few blogs...sorry cannot remember which one as I am updating thi posting so much later..My portions are extra large because I serve 12 people + maid in the house..

1 kg of boneless chicken - cut into pieces

For Marinade:

2 tbsp light soy sauce

3 - 4 garlic - minced

1 inch ginger - minced

1/2 tsp white pepper

 Marinade the cut chicken for half an hour or more

For the Sauce:

3 garlic - minced

3 tbsp lemon juice ( I like the zing taste of lemon - u can reduce or add accordingly)

2 tbsp orange juice/ cordial 

4 tbsp cornflour

Salt, white pepper and sugar to taste

water

1. Fry the chicken pieces till half cooked and set aside.

2. For the sauce - fry the garlic in a little cooking oil till golden;

3. Add lemon juice, orange juice/ cordial and water;

4. Simmer for 2-3 minutes and add the chicken;

5. Add the salt, pepper and sugar to taste;

6. Lastly add the cornflour and let the gravy thickened;

7. Ready to serve.

SIAKAP GORENG

Salam...this dish was done ages ago..this is a family favorite too. Easy for the kids and also this is ala Chinese food which is a family favorite. Normally we fry a hole siakap but today I told my maid to cut the siakap into two instead. One half for lunch and the other for dinner...hehehe

This dish is easy peasy ..all u do first cut the fish into two or u might want to fry it whole. Clean the fish and marinate it with salt and turmeric powder.

Heat up the pan and add oil for frying. Fry the fish till golden brown. Once done, put it on a serving dish. Pour light soya sauce on it ( not too much, it will become salty) and drizzle with daun ketumbar ( chinese parsley) and serve with hot rice....yumsss..

SWEET AND SOUR CRABS - MY OWN RECIPE

Ingredients

6-8 pieces of crabs, washed and halved seasoned with turmeric and salt

3-4 tbsp of chili sauce

2 -3 tbsp of tomato sauce

2 tbsp salsa sauce (optional - u can put any sauce eg sour plum sauce etc)

1 tbsp oyster sauce

6-7 cili padi - finely cut (depends on how hot/spicy u want the dih to be)

2 inches young ginger - julienned

3 garlic - finely chopped

1 tbsp corn flour + 2 tbsp water

a bunch of parsley/ketumbar leaves

salt and sugar to taste

oil for frying

Directions

Heat up oil and fry the crabs till the crab turns red all over and take out and set aside.

Remove some of the oil and fry the garlic and young ginger.

Add the sauces and add a little bit of water to let the sauces mix well.

Add the cili padi and crabs and mix well.

Add the cornflour mixture and final stir to mix it and put into a serving dish.

Serve with cut parsley/ketumbar leaves on top as decoration.

Hari ke 9 Ramadhan

Hi again..salam sejahtera everyone..tonite baru ada time sikit nak update blog as hubby is away..so bolih concentrate on updating without feeling guilty hehehe

Dah ketinggalan lama dah ni..today we are already kat hari ke 18th I baru nak update the 9th day nyer menu...hehehe better late than never.

I duk fikir2 apa lah nak masak ..dh mula dah tabiat malas dah nk mai hinggap dah...atu I thought maybe today we go Chinese lah pulaks..my version of Chinese jer lahh..hubby I ada tanya..shark's fin soup ada ka??? Laaaa...
Anyway, I buat cereal butter prawn...oiiihhh bru ter-nampak banyak nya minayk melimpah ruah....akibat goreng dan d goreng..lah ni... ;( I pakai paket Cereal Prawns and just follow the recipe on the back. Sedap but I guess must go easy on the minyak. xde lak gambaq Cereal Prawns tu nyer rupe..klu p Tesco..u cari lah dekat2 tepung2 nyer section ada lah paket.ni.

My Kung Pao Chicken pon nampak cam a pile of black entah apa...ni bukan apa..my roasted cashew was overdone..gara2 jaga Zara in betwwen cooking, and my fried dried chilli pon ter-gelap jugak..I guess not my day today..lucky thing rasa quite ok lah.

This is my beef and ginger with spring onion..quite satisfactory.
Ini pulak is my steam tofu ..I always love it very much..and it is so easy to steam them.

Ini pulak is my lettuce stir fry with oyster sauce..short stir and fry ..n ready to eat. Sprinkle with fried sliced shallots.This is my buka puasa drink..dragon fruit and pineapple punch.

Lastly, my dessert - not a chinese dessert but Lompat Tikam

Resepi ni I singgah rumah Ummi, blog homesweethome, and dia pulak ambil dari kakfida@MR, I copy and paste saja lahh..tima kasih for the resepi.. :)

Bahan (lapisan bawah):-
62 gm tepung beras
660 ml air
62 ml air pandan + 1/2 sudu kecil pewarna hijau
1/2 sudu kecil garam
1 sudu kecil air kapur

Bahan (lapisan atas):-
25 gm tepung beras
600 gm (625 ml) santan pekat
1/2 sudu kecil garam

Bahan (Air Gula Merah):-
250 gm gula melaka
500 ml air
1 helai daun pandan - simpulkan

Cara Membuat:-

1. Campurkan bahan-bahan lapisan bawah ke dalam periuk, kacau rata dan masak dengan menggunakan api perlahan hingga adunan pekat dan berkilat (meletup-letup). Matikan api.
2. Tuang adunan ke dalam mangkuk2 kecil hingga setengah bahagian mangkuk. Ketepikan.
3. Masak pula lapisan atas dengan cara yang sama hingga pekat dan tuang ke atas lapisan bawah tadi. Sejukkan pada suhu bilik.
4. Masak air gula hingga mendidih. Tapis dan sejukkan. Tuang ke atas kuih ketika menghidang. Lebih sedap disejukkan di dalam fridge dulu.