Introducing our latest family member

Sarah's first meeting with the baby sister...Zaraa

Introducing our latest addition to the brood..our second grand-daughter,Zaraa Aleesya, who arrived at 4.30am on Thursday morning 19 May 2011 in Selayang Hospital..she weighs about 3.44kg..n she is a darling...

AYAM ALA KASSIM

Ini saya kopipes saja dri dari dapor Ummi but memang resepi ni sedap bangat tapi saya ada ubah sikit ..

Bahan-bahan:

• 1/2 ekor ayam - dipotong kecil
• 3 sudu besar cili kisar - kalau suka pedas boleh tambah
• 2 sudu besar kicap pekat
• 3-4 tangkai daun kari
• air secukupnya
• garam secukup rasa
• gula secukup rasa (*bolih letak gula kabung)
• 2 batang serai ketuk ( saya tambah)
• 1 keping asam gelugor (saya tambah)

Bahan2 kisar:

• 1 labu bawang besar
• 4 ulas bawang putih
• 1 inci halia

Cara:

1. Gaulkan ayam dengan garam dan serbuk kunyit, kemudian gorengkan ayam tadi separuh masak. Angkat dan ketepikan.
2. Panaskan minyak, tumiskan bahan2 kisar dan cili kisar sehingga wangi dan pecah minyak.
3. Masukkan daun kari dan kacaukan rata.
4. Biarkan seketika sambil dikacau selalu.
5. Kemudian masukkan kicap pekat dan tumiskan sehingga kuah agak kering sedikit.
6. Masukkan pula ayam dan sedikit air (kepekatan dan kecairan kuah bergantung pada selera masing2)
7. Akhir sekali masukkan garam dan gula secukup rasa, kacau dan biarkan sehingga ayam masak dan empuk.
8. Angkat dan hidangkan dengan nasi putih, nasi minyak, nasi tomato dan lain2

ROSES O ROSES..

These are my sugar paste flowers in Dusty Rose

RIDICULOUS CHOCOLATE CAKE - VERSION 2

This is a 6 inches cake weighing about 1.2 kg. This is good for those who loves chocolate and likes to eat cakes..
It is a dark chocolate cake filled with butterscotch butter cream and frosted with soft butter cream. I drizzle the top with chocolate butter cream and chocolate ganache as well chocolate shavings. If u don't get high on chocolates, I really don't know what else can do this..

Priced at RM50 a kg and own pick up. SMS/email me if you'd like to order. One day's notice is required for the order.

Thai Style Hainanese Chicken Rice

Uhmmm me and my blurry photos..so sorry..when hungry the eye sights gets blurry too..anyway, today is Sunday..cooking day for me so I experiment with this recipe. Normally for us, chicken rice is normally bought from a shop in Damansara Utama. I thought why not give it a try..ahhh I found out that it is not as difficult as it seems..but a bit tedious..but then worth the hassle..whatevr it is..I made the same recipe twice today for lunch and dinner is another round..Hubby says maybe we do not need to buy from the shop again after this..**sigh** at least the effort is appreciated..

The recipe, of course is 3 Hungry Tummies again..thanks so much for the wonderful food recipes.. below is the recipe that I copied and pasted

serve 4

you'll need;
1 free range chicken, cleaned and excess fat removed*
2 garlic cloves
3 coriander roots
5 cm knob of ginger, sliced
1 shallot, halved
dash of soy
dash of Chinese cooking wine
salt and white pepper to taste

spicy ginger and chili bean paste 

cucumber, peeled and sliced to serve
spring onion to serve
bokchoy, washed and halved** ( I used organic spinach instead)
* use this to render the chicken fat needed
** blanch and serve in the chicken poaching broth

for the rice;
2 cups of jasmine rice, washed, rinsed and drained
3 tbs of chicken lard ( I did not use any)
2 garlic cloves, minced
chicken poaching stock

I used Chicken Stock cube.

Ingredients for the poached chicken.

Place chicken and aromatics in a stock pot and cover with enough salted water. Bring it to a boil, simmer for 10 minutes then turn off the heat, cover and let the chicken steep in the hot stock til it cools down. If you are in a hurry, simmer the chicken for 30 minutes, remove and rinse under cold running water for a minute. Remove chicken from the pot, brush with a little sesame oil and cover til it is needed. Cut into neat pieces just before serving. Chicken cooked this way is call white cut chicken.

Ingredients for the rice.

Saute the minced garlic for a minute before adding the drained rice. Fry it for a minute or two.Place rice in a rice cooker, add enough stock and cook according to instruction. You can also add a pandan leaf to the rice at this point.

Serve the fragrant rice with some of the tender chicken, cucumber slices, spring onion and some of the addictive sauce. A bowl of the chicken broth with some blanched bokchoy is usually served alongside as well.

Spicy ginger and chilli bean sauce

Very good indeed. Made this coupled with the Hainanese Chicken Rice Thai style, again from 3 Hungry Tummies..I love the blog..thanks again..

Next time I make them, I will add more of the bird chillies as it is quite mild to us..hehehe but my kids love it very much..

I just copy n paste the recipe again..

makes 1 cup
you'll need;
6 coriander roots, scraped and chopped
6 garlic cloves, peeled
5 cm knob of ginger, chopped
4 tbs of white sugar
6 bird chillies, chopped
4 tbs white vinegar
4 tbs of soya bean paste, mashed
4 tbs of light soy
4 tbs of dark soy
1/4 cup of chopped coriander leaves
salt and white pepper to taste

method;
Pound coriander roots, garlic and ginger with a pinch of salt into a paste. Add the rest of the ingredients and mix well. Check for seasoning. It should taste salty, sweet, spicy, sour and garlicky.

Grilled Eggplant Salad

Was browsing the net and found this blog, what a blog..love the food on the blog..I love Chinese, Thai, Japanese , western and Malay food, of course.. :P Th blog is named 3 hungry tummies - so very true..the food from this blog makes me really hungry.

Made these together with some other Thai dishes from same blog which I will put into this blog.

The recipe is delicious and healthy food..to see the actual recipe here

The ingredients as follows:

5 Asian eggplants*, grilled or roasted

3 shallots, sliced

2 spring onions, chopped

1/2 cup of mint

1/2 cup of coriander

1 red chili, julienne

3 tbs of dried shrimps, pounded

3 tbs of fish sauce

3 tbs of lime juice

2 tbs of roasted chili flakes

3 steamed eggs or soft boiled eggs (optional)

* If you are able to get the light green Thai eggplants, better still.

Method:

Prick eggplants a few times with a knife and roast it in a hot oven til soften and charred. Place eggplants in a bowl and cover with cling films, this will help peeling a lot easier later on.Peel eggplants and cut into slivers.

Pound dried shrimps in a mortal and pestle or a spice grinder

Have everything ready and it is ready to assemble.Place everything in a large bowl and mix well, check for seasonings.

I also added some steamed eggs to the dish as per the author proposed.