POKOK BUAH2AN YANG MENGINGATKAN ZAMAN MUDA2 DULU

Buah Bidara

Buah Janggus/ Gajus

Jambu Bola

Jambu Air

Jambu Wangi

Jambu Air family

Jambu Air family

Buah Jentit

Buah Randa/ Keranda

Buah Nam Nam

Buah Gelinggai

Buah Cermai

Buah Serendak

Buah Rambai

Buah Keriang Dot

AYAM MASAK BUNGA KINCAM/ MASAK ITIK/DALCA/ SALAD DAN JELATAH APPLE

One day, my brother just whispered to me..I miss this dish..miss mum's cooking..so it stays in my head for a while until I really was in the cooking mood again..( the mood has long been brooding because my kids do not eat much nowadays..yeahhh everyone's dieting except me :(

I just invited him over for Sunday lunch with the whole family..I felt mighty relieved that everyone enjoyed the food. 

Ayam masak bunga kincam ni is a long time family favorite. My mak menakan called it "Lauk2 Gang Simpang Kuala". Ahaa my hometown and kampong for a long while till both my parents passed and we find it difficult to maintain.

Anyway, this lauk is normally Raya morning food together with the ketupats and gulai daging. Arwah mother will normally cook Nasi tomato to go with it too..sumptious food to me..My mum was really a good cook so as the rest of the mums of her times as most of the time was spend eating at home not like nowadays. I am really in awe of the mums then, good in cooking all sorts of lauks, kuehs and very concern about keeping the heritage food in tact and taught to us the daughters..hahaha not this one who really was never interested at all..what a shame :(

I, for one, learned this because I like to eat this dish..especially the dried lily flowers were the best in this dish.

Here is the recipe

AYAM MASAK BUNGA KINCAM

Original Recipe: Hjh Wan Aishah Hj Wan Ismail

Bahan2nya:
1 ekor Ayam,
75-100 gm bunga kincam ( klu suka makan banyak bunga kincam ditambah lagi klu x suka kurangkan), 
20 biji cili kering ( klu nk pedas lagi tambah, klu nk kurang pedas kurangkan)
6 biji cili hidup merah
3 biji bawang besar

1/4-1/2 cawan kicap lemak manis
garam dan gula secukup rasa
Kacang goreng

Cara-caranya:

 1.  Ayam potong 12/16, dibersih, garam kunyit dan digoreng 3/4 masak dan di letak sebelah dulu.

2. Bunga kincam dipotong skit di-ujung dan pangak dan d rendam selama 15 minutes bagi dia lembut dan buang airnya;

3. Cili kering direndam dgn air panas hingga lembut, ditumbuk kasar2 letak sebelah;

4. Cili hidup merah jugak di tumbuk kasar2letak sebelah;

5. Bawang besaq di potong kasar2 dan ditumbuk kasar2 jugak.

6. Panaskan minyak dalam kuali dan tumis cili kering dulu, biar sekejap;

7. Masukkan cili merah dan kacau rata;

8. Masukkan bawang besaq dan kacau lagi biaq bawang besar layu dan mesra dengan cili;

9. Masukkan bunga kincam dan kicap kacau lagi. .biar bunga kincam mesra dengan bahan2 lain;

10. Masukkan ayam dan kacau rata biar selama 10 minutes dengan api kecil dan kacau setiap 2-3 minit;

11. Rasa garam dan masukkan garam dan gula secukupnya.
12. Kacang goreng mentah yang di rendam buang kulit dan digoreng dengan minyak hingga keemasan dan di tabur atas lauk . ( saya x buat sbb Abg saya menghidap Ghout so x leh makan kacang)

( x masukkan garam  dan gula di awal masak sebab ayam dah di goreng bersalut garam dan kunyit dan jugak kicap tu lemak manis)

                             

Bunga kicam kering yang bolih di beli di kedai

Bunga kincam yang fresh..bolih di beli di Cameron Highland dan supermarket .

Makan dengan nasi putih, nasi tomato dan nasi2 yang se-angkatan dengan nya ganti Ayam Masak Merah hahaha...This dish is going to form part of my Raya celebration spread menu.

Masak Itik

Another "Gang Simpang Kuala" dish. Not easily done and not easily forgotten after u have tried it...I have not actually perfected the recipe simply because I forgot what are the original ingredients to this dish. I have made them countless time years ago when my arwah Mak is till around but never really bother because she was around to supervise the makings of this dish...arrggggghhhh...it kills me sometimes when I cannot perfect the taste of masak itik, which forms an important part of my young life.

Masak Itik is actually not cook with a duck but a chicken..I guess my arwah Grandmother made them using duck because ducks are tougher and have fats which can stand long cooking techniques..and also we don't eat ducks.

MASAK ITIK

Resepi: Hjh Wan Aishah Bt Hj Wan Ismail

Amended by me...for now

Bahan2nya:

1 - 2kg chicken cleaned and put aside;

4 tbsp jintan manis*

2 tbsp jintan putih*

2 tbsp ketumbar biji*

1 tbsp black pepper *

4 - 6 buah keras*

2 inch ginger*

3 red onion*

4 cloves of garlic*

2-3 asam keping

1 kg santan

salt and sugar 

cinnamon stick, cardomom, star anise and cengkih 

Cara2nya:

1. Panaskan minyak dalam periok dan tumiskan 4 sekawan 

2. Sebelum ni, blender kan yang bertanda * dan masuk dalam periok yang dh panas tadi;

3. Gorengkan rempah ni sampai wangi;

4. Masukkan santan dan biar mengelegak santannya;

5. Masukkan ayam dan kecilkan api;

6. Masukkan asam keping;

7. Kacau sekali sekala hingga ayam dah masak sambil balik2kan ayam dan kuahnya dah pekat;

P/S: i do not remember whether that is the right combination for the blended ingredients.

SALAD

1 head of salad *

10-15 small tomatoes, halved ( sorry I forgot the name)*

1 cucumber, cut into rounds*

1 capsicum, cut thinly lengthwise*

2 tbsp olive oil**

juice of half lemon**

1/2 tsp black pepper**

salt and sugar**

Feta Cheese

1. Put the vegetables marked * in a salad bowl;

2. Put those marked ** in the bowl and mix well;

3. Add dollops of feta cheese on top of the salad n mix when serving.

4. Refrigerate before serving.

JELATAH APPLE

5 green apples, sliced thinly

2 red chilies, seeded and cut thinly

2 onions halved and thinly sliced

2 tbsp vinegar

salt and sugar to taste

Put all the above in a large bowl and mix well;

Refrigerate before serving.

POMEGRANATE

Got this at the Jusco...cannot stand it a MUST BUY because of the size..it is so juicy and nice..worth the RM8.90 I spent on it.

Took the info below from

http://www.drfuhrman.com/library/article19.aspx

Secrets Revealed: The Powerful Health Benefits of the Pomegranate

One of the oldest known fruits, found in writings and artifacts of many cultures and religions, the pomegranate (punica granatum) is an original native of Persia. This nutrient dense, antioxidant rich fruit has been revered as a symbol of health, fertility and eternal life.

Seeding a Pomegranate Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith. Take care not to pierce the seeds within. Lightly score the skin in quarters from stem to crown end. Immerse the scored fruit in a large bowl of cool water and soak for 5 minutes. Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane. The seeds will sink to the bottom of the bowl. Discard skin and membranes. Drain the seeds and dry on paper towels.

Antioxidant Rich Smoothie  Serves: 2 Preparation Time: 5 minutes Ingredients: 8 cups organic baby spinach 1 cup pomegranate juice 1 cup blueberries, frozen 1 cup strawberries, frozen 8 dates, cut in half 2 tablespoons flaxseeds, ground 1/2 avocado, optional Instructions: Blend all ingredients together. This is delicious & very healthy!

If you're not familiar with the pomegranate, it is a red fruit with a tough outer layer; only the juice and the seeds inside are edible. Pomegranate juice is available year round, but you can purchase fresh pomegranates in most grocery stores from September through January. When refrigerated in a plastic bag, pomegranates keep for up to 2 months. Try tossing the seeds on a salad for a brilliantly colorful, crunchy, and nutritious addition.

Seeding a pomegranate may seem like a lot of work for just a piece of fruit but think again. getting at those seeds may be well worth it. The pomegranate is a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer. A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.

Amazing Clinical Results
This fantastic little fruit recently made its way back into the news after some spectacular clinical results. Here's what you need to know:

Compounds found only in pomegranates called punicalagins are shown to benefit the heart and blood vessels. Punicalagins are the major component responsible for pomegranate's antioxidant and health benefits. They not only lower cholesterol, but also lower blood pressure and increase the speed at which heart blockages (atherosclerosis) melt away.

Recent medical research studied heart patients with severe carotid artery blockages. They were given an ounce of pomegranate juice each day for a year. Not only did study participants' blood pressure lower by over 12 percent, but there was a 30 percent reduction in atherosclerotic plaque. Just as astounding, participants who did not take the pomegranate juice saw their atherosclerotic plaque increase by 9 percent.1

In other studies, potent antioxidant compounds found in pomegranates have shown to reduce platelet aggregation and naturally lower blood pressure, factors that prevent both heart attacks and strokes.2

Not only are pomegranates good for your heart and blood vessels but they have been shown to inhibit breast cancer, prostate cancer, colon cancer, leukemia and to prevent vascular changes that promote tumor growth in lab animals.3 Several in vitro studies have shown this remarkable anti-cancer effect. Additional studies and clinical trials currently taking place are hopeful to reveal this fascinating effect on humans.

Also of note, pomegranate juice contains phytochemical compounds that stimulate serotonin and estrogen receptors, improving symptoms of depression and increasing bone mass in lab animals. 4

Features of the Pomegranate Most powerful anti-oxidant of all fruits Potent anti-cancer and immune supporting effects Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease Lowers cholesterol and other cardiac risk factors Lowers blood pressure Shown to promote reversal of atherosclerotic plaque in human studies May have benefits to relieve or protect against depression and osteoporosis

Many studies show that the pomegranate is one of the most powerful, nutrient dense foods for overall good health. These clinical findings clearly show a correlation between pomegranate compounds and their positive effect on both human and animal cardiovascular, nervous, and skeletal health. This is one fruit that you can't afford to exclude from your diet!

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..

OLD FASHIONED APPLE TART/PIE

Just wanna share this great recipe from a blog which I totally forgot whose..but definitely a keeper. Normally I will copy the link for reference later but I have had this recipe for more than a year already.  Some people call it tart and not a pie. But whether a tart or pie, it sure is lovely...much better if eaten with ice cream or a dollop of whipping cream yummmyyyy..

Got a call from my friend Aini Bidin. Her daughter was making the apple pie but the dough was too crumbly. She called to ask me what to do..OMG I am her reference while baking...I feel honored but then again I am just me..so i told her to add more butter. She did and later she MMS me how the pie come out to be..looks good. She said problem now is her daughter expects her to eat the pie after a full dinner...hehehe

Well Aini Bidin..here is a recipe that your daughter can try when she is in the baking mood.

For my family I doubled the recipe and put in a 12 inch aluminium pie tin and 2 x 4.5inc alum pie case.

PASTRY

225g /8oz Self Raising flour (If using plain add a teaspoon of baking powder)

100gms/4oz butter

50gms/2 oz white fat ( I used shortening)

1 tablespoon icing sugar

Milk to bind

FILLING

Three medium cooking apples ( I used Granny Smiths)

Approximately 2-3 tablespoons soft brown sugar

1 teaspoon cinnamon powder

Beaten egg for glazing

Caster sugar to sprinkle on top of the tart

Lemon juice to stop the apples browning

PASTRY

I do my pastry in the food processor

Whizzing the flour and icing sugar together

Add the fats and whizz until like fine breadcrumbs

Then add a little cold milk to combine (It will form a ball)

Add the milk in very small amounts. Easy to add hard to take away and you don't want soggy pastry dough. It should be quite firm

If doing by hand, rub the fats into the flour with your finger tips until it looks like fine breadcrumbs and then stir in a little milk to combine.

( I put the pastry ingredient into the mixer and use the paddle to mix all the above)

Wrap the dough in a plastic bag or cling film and pop in the fridge to rest for a little while.

Pre-heat your oven to 200.C/180.C fan/400.F/Gas.6

Meanwhile peel the apples and slice finely into a bowl. I have an old fashioned box grater with a fine slicing side and use this.

Squeeze over the lemon juice and stir gently to cover the apples.

Sprinkle over the brown sugar and cinnamon and set to the side.

Retrieve the pastry from the fridge and divide in two. One piece to be slightly smaller than the other for the base of the tart.

Grease your tart plate well

Roll out the smaller piece of pastry and place on the plate.

Spread the apple mix on top.

Use the egg wash round the edge of the pastry.Roll out the bigger disc of pastry and place on the top.

Trim the edges and crimp all round to seal.Cut a little hole on the top to let the steam escape.

Glaze with the beaten egg and pop in the oven for approx. twenty minutes or until golden brown. Sprinkle over a little caster sugar when it comes out of the oven.

BUKA PUASA 17.8.2012

Got a request for Nasi Lemak today..so here it is with it's condiments..and cut fruits

BUKA PUASA 7.8.2012

This is the 18th day Ramadhan berbuka spread. e are getting more and more tired of rice and dishes already.

Saw some reasonably good sized crabs at reasonable price at Tesco so I bought some.

Menu for today:

a) Sweet and sour crabs;

b) Kerabu ayam dan taugeh;

c) Stir fry broccoli;

d) Ayam masak itam;

e) Fried fish;

f) Terung bulat masak pedas

g) Fruit platter

h) Tepung pelita

i) Ice lemon tea, Iced coffee

Buka Puasa 6.8.2012

Assamualaikum and a very good morning to everyone..

We are already on the 18th day of Ramadhan, how time flies..

I have not done any cookie as yet and I am already shaking with frenzy thinking of the mountain of things to do nearer to Syawal..

As it grows nearer to the cloing, the menu becomes more and more of  making the menu lighter and easy to cook..hehehe..I guess you go tired with a huge array of food before u..so menu for today

Koayteow Soup ( Hubby's request)

Koayteow Goreng ( my craving)

Ayam maak pedas ( for those who still ant to eat rice)

Honey Dew

Orange and Lemon cordial