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..!!