UDANG BERKARI KERING..

This is my own creation if u care to try it..

About 1/2 kg medium prawns, trim the head and tail
2 tbsp fish curry powder
2 tbsp tomato sauce
2 onions cut half and cut up (not diced)
salt to taste
curry leaves..

Marinate the prawns with the curry powder and salt for at least 15 minutes better more..(I am always impatient hehehe)

Heat up the oil and throw in the cut onions..Sauteed till slightly brown and toss in the curry leaves..uhmm by now the whole kitchen would smell of curry leaves and sauteed onions..
Then put in your marinated prawns..here must be fast (nanti yr prawns become liat!!) and toss about in the wok, add tomato sauce..and let it cook for a while. Done..good with white rice, roti, roti canai, chapati..etc..

ATIK'S BIRTHDAY BASH

It's been too long since my last update..was confused because ada orang have the same blog name as me...uhmmm so I was thinking apa nama nak taruh sooo I ended up with My Fadelicious..mcm ler tere sangat nama ni but it's mine..

It's that time of the month again..my second son Atik's 17th birthday..my ohh my he is already 17..dah besar anak mama..HAPPY BIRTHDAY ATIK..

The above cake is Toffee Banana Layered Cake uhmmm..loved it but I think it is too sweet for me.hehehe..

There's Atik, Aman and of course Sarah all..ever ready to help blow the candles..


Made Olio Aglio..or is it the other way around..hey it is Aglio Olio..the recipe is from Malaysia Best website.but of course I add and minus some ingredients but it still is good and easy dish..especially when u have guests..

1 portion of spaghetti – Cook according to instruction

Stir fry a few cloves of chopped garlic and 2 stalks of dried chillies with generous amount of olive oil.

Add some chicken stock or a cube of chicken granules stock.

Add sea food like prawn, squid,crab sticks, scallops etc..

I added mushrooms - can be button, dried (of course u must soak it first hehehe) even those oyster ones are good and some parmesan cheese.

I also add capsicum and aubergines( I stir fry it a bit first)..

Add in the cooked spaghetti and flavour with salt, black pepper and herbs (optional).
If you have chicken stock, then the taste will be better.

The spaghetti will be a little moist but not soupy. Enjoy..I used cut chillie padis on the side..the author recommends cut or crushed dried chillies on top of it..please try..

The author's recommendation:
The Spaghetti aglio olio is a versatile dish which you can add stuffs like sun dried tomatoes, fresh tomatoes, olives, egg plant or anything to bulk it up and give variety to its taste. Otherwise, it tastes just as good on its own. Especially suitable for Asian tastebuds like ours!

I made Caesar's Salad ..recipe I have given earlier and also mini sausage puffs..so easy to make ..now that we have the ready made pastries in the supermarket.



I also made mushroom soup..uhmmm check out my mushroom soup recipe next time..

Pizza and salad Nite

Ceasar's Salad..my very own

Romaine Salad, cut into pieces
Chicken Breast, bakar dan siat2
Croutons,
Feta Cheese
Ceasar Salad Cream
Olive oil

Mix all the above and serve..






Pizza..am sure all of u out there dah pandai buat pizza sendiri.

My topping consist of chicken pepperoni, capsicum, onions, mushroom, black olive and mozzarella cheese..of course before the topping tu ada saucenyer..

Roti John

I was browsing the net for some tea time snacks for the kids and came across Roti John.
Easy , fast and satisfying for the kids.


Recipe:

Half a dozen sausage roll/bagel/french loaf
300 gm mince beef, pan fried till cook ;
6 eggs
Spring onions, minced;
Onions, minced
Salt and pepper to taste

MIxed all the ingredients together with exception of the sausage roll. Put two tbsp of oil in the pan and heat up oil. Using a ladle put 2 spoonfuls of the mixture into already heated up pan.
Take the bread, in my case the sausage roll, and cut into two and put face down onto the egg mixture. Once cook turn the side up and let the back be heated as well.

Decorate with slices of tomato and cucumber..bona petite..

PULUT TANAK

This is my past revisited. My late father used to love this pulut tanak with the accompanying condiments of young grated coconut, sambal cili kering and fried salted fish..well now my kids love them very much..of course there's me..can never get enough of it..sigh**

a) For those who don't know what is pulut tanak..it's actually glutinous rice boiled with water, above the level of rice, in a closed pot. Once it has cooked, throw away the excess water . Turn the pot bottoms up whilst being closed. leave it like that for about 10 minutes so that all the excess water will drain out. Serve.

b) Sambal cili kering

20 pcs of dried chillies, deseeded and dip in hot water till soft.
2 inches belacan
salt and sugar to taste

Pound the above with a batu tumbuk (suddenly forgot wht's it is called..well u know what I mean) till well mixed.

c) Salted fish

Just fry the salted fish and pound the fried salted fish just to break it up..I used salted Ikan Talang..or any salted fish will do.

d) Fresh grated coconut

Use the white fresh grated ones will do.

To assemble just put a bit of each as per the picture above.

CURRY PUFFS ALA TIPTOP BALIK PULAU

These are mini spicy minced beef curry puffsss..a mouthful to say and also to eat..hehehe..it's a reminder of those years gone by where my grandfather used to take us for holidays in Penang. We will visit this restaurant called TipTop in Balik Pulau just to eat their delicious crispy and spicy curry puffs..n 7 up floats..remembered that thin layer of float over the upper lip like a moustache..lip smacking good..uhmm those days, I remember, too, we can scoff as much food but it never shows..sigh**

Today's Teh time treats - Crabby Roll

Today, I was a bit lazy but still I want to make these Crabby Roll , recipe I got from Suhana's kitchen..thanks Suhana.my kids loved them and I of course loved the very much. Below is the rolls ready to be fried.

These are already fried and I cut some so that we can see a cross-section of the filling..too full to see the filling.

Crabby Roll

Fillings:

10 crabsticks, diced
4 franfurters, diced ( I used 3 fried tofu and diced)
3 eggs, separately moist scrambled
3 cloves of garlic, minced
I shallot, minced
2 red chillies, de seed and slice finely
salt and pepper totaste
1 tbsp sweet n sour sauce ( I used Hoisin sauce - don't have sweet sour sauce)

Heat abt 2 tbsp of oil in wok and saute the garlic, chillies and shallot. When fragrant, add in the diced items and the eggs. Stirfry quickly, season with salt and pepper and add the sauce. stir till cooked.
Remove from heat and drain over a colander to rid off excess oil, if any. Cool the fillinf before rolling up in popiah skin. Fry the popiah.

Serve with chillie sauce.