Dadar Kurma

5 eggs

1 red chilli

1 shallot

5 pcs curry leaves

1 sprig daun kesum (laksa leaves)

1 tsp kurma powder

cooking oil or olive oil

salt to taste

Method:

Put all ingredients together in a blender. Blend them to mix well.

Spread over preheated non stick skillet.

Roll tightly. Cut the way you like it before serve.

Rebus Ikan Salai dan Terung Asam

This 'ikan salai' or smoked fish came all the way from Kuching. It was kept in the fridge more than a year. ehehee... actually I didn't know how to cook them. Kak Dee had taught me verbally, but I just forgot when I hung up the phone. Pity me... getting old so fast...

Tonite, I just did it my way... not bad... it's acceptable... hehehehe...

Rebus Ikan Salai dan Terung Assam

5 pcs smoked fish (3 ekor jer) - cut small pieces

1 pc terung asam - wedged

salt to taste

tamarind pulp (asam keping)

1.5 cups water

pounded:

2 pcs shallots

1 garlic

2 cm ginger

2 red chillies

pinch of shrimp paste

Method:

Put everything in a pot. Bring to boil over medium heat fire until the terung split from the skin.

Ready to serve.

Sambal Sardin Makerel

The easiest way to serve canned food is just open the lid and serve but that's not me. I prefer the long way by cooking them with additional ingredients and garnishing.

Express cook for dinner tonite... Sambal Sardin Makerel but this is not as hot as the real 'sambal' as I have to match the needs of others taste buds especially my 'cerewet' Iman.

1 can mackerel - separated the sauce

2 shallots - sliced

1 clove garlic - sliced

2 cm ginger - sliced

2 tbsps blended chillies

2 tbsps chilli sauce

1 cup water

1 pc tamarind pulp

salt to taste

cooking oil

garnishing

1 big onion - sliced

1 red chilli - sliced

1 green chilli - sliced

Method

Heat oil in a pan over medium fire. Fry blended chillies until oil seperated.

Add in shallots, garlic and ginger, keep stirring until fragrant.

Add in all sauces, water and tamarind pulp. Bring to boil.

Add in mackerel and salt to taste. Cook for 5 minutes.

Lastly, add in the garnishing and simmer until onion soft.

Ready to serve.

Bunga Kantan

I always see them -sliced buds- in laksa soup. This time I got them blooming nicely in the clump with shiny red colour under the sun, really catched my eyes.

Hidangan Hari Ini

Pagi-pagi lagi kita kerah tenaga Mat Rock bawak kita ke pasar. Bukan apa, sekarang ni rasa gian nak memasak tu memuncak2... Ke pasar ni pun beli bahan2 tambahan jer... yg lain dah ada...

Dah lama sangat ikan terubuk dalam peti es tu membeku. Hajat kita masak asam pedas (my favourite no. 1) campur dengan terung assam yang datang dari Sabah pemberian Kak Rusiah, colleague kat opis. Nak bakar, semalam dah makan terubuk bakar masa lunch... colleague kita si Kesuma yang belanja, makan kat Jalan Ballemy (belakang Istana Negara). Mak oiiii... dah RM8 sepotong...

Hah! Sebut pasal terung assam, jangan jeles ye... cuma ada di Borneo, kat Semenanjung ni memang tak der. Tapi rezeki kita memang selalu murah sebab selalu dapat supply dari Kak Rus. Beliau juga yang ajar cara nak masak. Basuh bersih2, tak payah buang kulit. Potong baji (macam dalam gambar kat entry resipi tu), masak sampai kulitnya lekang. Memang nikmat sehhhhhhhh...

Kak Rus, terima kasih daun keladi, kalau ada tu, bagi la lagi... hehehe... kecil tapak tangan, kuali 30 inci aku tadahkan. Hehehe... tu jer kuali paling besau yg kita ada...

Pagi semalam sebelum pergi kerja sempat tengok program 'Cook Healthy Eat Healthy' di TV2. Chef dari Sri Lanka masak ketam lada hitam style mereka. Sambil tengok dan bersiap tu sempat jugak mencatit bahan bahan yang diguna. Memang senang banget, jadi hari ni kita try la resipi tu cuma kita gantikan ketam dengan sotong... Semua orang dalam rumah kata sedap, sampai wa pun dapat makan sikit jer tak dapat betul betul merasa. Eh! Cubalah sendiri ye... Resipi dah ada ye... scroll down please...

Untuk mengimbangkan diet hari ini, kita goreng kobis jer sebab ada kobis sebesar penumbuk dalam fridge. Masak sempoi jer...


Selamat mencuba pada yang sudi!!!

Sotong Lada Hitam (ala Sri Lanka)

Black Pepper Squids (Sri Lankan Style)

500 g squids - cleaned, scratched (as picture) and cut to small square size

1 big onion - sliced

3 cloves garlic - pounded

1 inch ginger - pounded

2 sprigs curry leaves

1 pc tomato - sliced

1 tsp black pepper - coarsely grounded

1 tsp tumeric powder

1 stalk lemon grass - sliced

1/2 cup water

2 tbsps cooking oil

2 tsps lemon juice

salt to taste

Heat cooking oil over medium heat. Fry onion, curry leaves, garlic, ginger and tomato until soft.

Add in lemon grass, black pepper and tumeric. Fry for 2 minutes.

Add in water and squids, stir to mix well. Lets cook for 5 minutes. Stir in lemon juice and salt to taste.

Turn off fire. Ready to serve.

Terubuk Asam Pedas Terung Asam

1 whole Terubuk - cleanend and cut

blended ingredients:

10 pcs dried chillies - cut, washed, soaked to soft

3 pcs shallots

2 cloves garlic

1 cm ginger

1 cm tumeric

10 gm shrimp paste (belacan daaa...)

1 pc terung asam - wedged

2 tbsps tamarind juice

1/2 cup cooking oil

water

salt to taste

2 sprigs daun kesum

Heat oil in wok over a medium fire. When hot, stir fry blended ingredients until fragrant and oil separates.
Add in fish, terung asam, water and tamarind juice. Stir to mix well until boil.
Add salt to taste. Stir and bring to boil for a while and the fish well cooked.
Turn off fire.
Ready to serve.

Kobis Goreng

Cabbage

1/2 carrot

1 red chilli

1 green chilli

1/2 cup water

salt to taste

seasoning - option

2 tbsps olive oil

2 shallots

1 clove garlic

a pinch of anchovies

Slice cabbage, carrot, chillies, shallots and garlic. Aside.
Heat olive oil in a pan. Stir fry shallots, garlic and anchovies until a bit soft.

Stir in carrot, add in water. Bring to boil.

Add in cabbage and chillies, stir to well mixed. Season in salt to taste.

Lets simmer for 2 minutes, off heat and ready to serve.

Pindang Cencaru Terung Asam

I hope it is not too late to publish here. It was prepared quite sometime ago, super easy... just to finish the 'terung asam' (only found in Borneo) and at this moment I got new batch stocked up in my fridge. Thank you Kak Rus.

Pindang Cencaru Terung Asam

2 whole medium size fish (I used Cencaru [jacketed fish])

- cleaned and cut half

2 cups water

1/2 terung assam - wedged and sliced

1 pc tamarind pulp

5 pcs bird chillies - crushed

salt to taste

Pounded ingredients

3 shallots

2 cloves garlic

1/2 inch ginger

1/2 inch tumeric

Put fish and all ingredients in a pot. Bring to boil until the fish is well cooked. Serve.

Mi Kari (Curry Noodles)

I made curry noodles, at last. It was requested many times by Mat Rock... hehehe... malasnya... but today I managed to prepare it for dinner. Enjoy!!!

Curry Noodles (Mi Kari)

600g yellow noodles (mi kuning) - deep in boiling water for 3 minutes and drained

Ingredients for Curry Soup

50g meat curry powder

6 pcs shallots

4 cloves garlic

1 inch ginger

50g blended chillies

curry leaves, star anise, cinnamon stick n cardamon

10 pcs fish balls - quartered

2 pcs fish cake - sliced

250g beef meat - boiled to cook n sliced (keep aside the stock)

2 ltr liquid (water + stock)

200 ml evaporated creamer

2 pcs tamarind pulp (asam keping)

2 tomatoes - wedges

seasoning (option) and salt to taste

1/2 cup cooking oil

Method

Blend shallots, garlic and ginger. Add in blended chillies. Mix well.

Heat cooking oil in a pot. Add in curry leaves, star anise, cinnamon and cardamon, fry till fragrant. Add in curry powder and blended ingredients, fry till the oil separated. Pour in the beef stock and bring to boil.

Add in fish balls, fish cakes, meat and tamarind pulp. Simmer for 10 minutes then pour in creamer and bring to boil again. Add in tomatoes and season with salt. Simmer with low heat for 15 minutes.

Ready to serve.

Condiments

500g cockles - steamed n shelled

300g prawns - deep in boiled water for 2 minutes and head discarded

50g bean sprouts - blanched

2 pcs long beans - cut 1" long n blanced

2 stalks mustard leaves (sawi) - cut 1" width n blanced

50g fried onions

2 pcs fried bean curd - sliced

boiled eggs - halved

2 red chillies - sliced

limes - cut small pieces

1 stalk scallion and celery - chopped

To serve

Put noodles in a bowl. Pour in soup and garnish with condiments. Ready to eat.

Laksa Johor

LAKSA JOHOR

bahan utama

1 atau 2 pek speghetti - rebus spt arahan di pek

rebus dan kisar (jgn buang air rebusan)

1 kg ikan kembung putih (ikan parang sweeter la walau banyak tulang but expensive)

250 gm udang putih yang kecil2 tu... (yg ni option jer tp kalau bubuh lg sedap)

100 gm ikan bilis basah (option jugak, jarang bubuh sebab susah dapat boleh abaikan)

bahan kisar

15 butir bawang merah (lebih pun sodap)

10 ulas bawang putih

1 inci halia

1 inci kunyit (pakai serbuk pun boleh)

8 batang serai - dihiris

1 inci lengkuas

2 sudu besar ketumbar

1 sudu besar jintan manis

1 sudu besar jintan putih (halus)

sedikit udang kering

belacan

1 senduk cili kisar

minyak untuk menumis

bahan lain

2 sudu besar kerisik

250 gm santan pati (beli terus kat pasar RM1)

asam keping

garam secukup rasa

serbuk perasa secukup rasa (tak suka boleh diganti ngan sedikit gula)

Cara membuat kuah

1. Panaskan minyak di dalam periok. Tumiskan bahan kisar hingga naik bau harumnya.
2. Masukkan santan dan ikan yang telah dikisar bersama airnya. Tambah air kalau terlalu pekat. Masukkan sekali asam keping. Biar hingga mendidih. Sesekali kacau supaya tak berkerak di dasar periuk.
3. Bila dah menggelegak, masukkan kerisik, garam dan serbuk perasa/gula. Kalau kurang rasa masam boleh tambah asam keping lagi. Kecilkan api sedikit tapi tidak terlalu kecil. Biarkan mendidih selama 1/2 jam lagi supaya bahan kuah jadi mesra dan pekat.
4. Siap untuk dihidang. untuk ulam/hiasan daun selasih/daun kesum - hiris nipis bunga kantan - hiris nipis kacang panjang - potong kecil taugeh timun - buang empulur dan hiris nipis asam limau bawang besar - belah dua dan dimayang lobak masin - dicincang sambal belacan (kisar cili merah + belacan)

untuk ulam/hiasan

daun selasih/daun kesum - hiris nipis

bunga kantan - hiris nipis

kacang panjang - potong kecil

taugeh timun - buang empulur dan hiris nipis

asam limau

bawang besar - belah dua dan dimayang

lobak masin - dicincang

sambal belacan (kisar cili merah + belacan)

Kaedah menghidang

1. Masukkan speghetti ke dalam pinggan. Sendukkan sedikit kuah.
2. Taburkan bahan ulam/hiasan tadi.
3. Bubuhkan sambal belacan dan perahkan asam limau.
4. Dengan menggunnakan tangan, gaulkan laksa dan ambil sedikit masukkan ke dalam mulut anda. Buat sehingga habis licin. Jangan lupa menjilat jari...

Eerrrgggkk... dah kenyang... Selamat Mencuba!!!

Black pepper Beef with honey + oyster sauce

A)

200g beef meat - cubed small pcs

ground black pepper

2 tbsps oyster sauce

1 tbsp honey

1 tsp lime juice

B)

3 cloves garlics - crushed

4 tbsps tomato ketchup

2 tbsps chilli sauce

salt to taste

Cooking Oil (I used olive oil)

C)

1 big onion - wedges

capsicum - diced

red chilli - sliced

Method

Marinate A for 30 minutes. Heat oil in a pan. Stir fry garlic till golden. Add in all sauces and salt to taste and simmer for few minutes. Add in marinated meat and mix well with the sauce. Bring them to cook. Add water if necessary. Fold in C when the gravy is thicken. Ready to serve.

Daun Turi Masak Lemak & Ikan Rebus

Daun turi (my favourite green vege) tastes a bit bitter . Cooked with coconut milk.

Daun Turi Masak Lemak
Daun turi
1/2 cup santan extract
1 cup water shallot - sliced
red chilli - sliced
pinch of anchovies
salt to taste

Put everything in a pot. Cook on medium heat till boil. Always stir to avoid the santan mixture separated.





ikan rebus - very easy to prepare. Cook the fish with water, tamarind slice n salt to taste. Bring to boil until the fish is done. Suitable for lazy people like me.

Talapia Sweet Sour with Mango

Resipi ni telah di posting di fp dulu. Saja jer nak bawa khazanah lama ke rumah baru. Sayang kalau ditinggalkan begitu sahaja...

1 whole talapia - deep fried and put in a suitable dish plate

young mango - grated coarsely

daun kesum (malay basil) - finely chopped

kaffir leaves

5 pcs bird chilli (put more for hotter taste)

3 cloves garlic - crushed

1 onion - diced or wedged (i prefer wedges cut)

1 inch ginger - thinly lengthwise cut

1 red chilli - sliced

2 small scoops oyster sauce

3 small scoops chilli sauce

3 small scoops tomato ketchup

1 tbsp honey

1 tbsp vinegar (can be substitued with lime/lemon juice)

water

Cooking oil

Heat cooking oil on medium heat. Stir fry garlic till golden then add in onion, ginger and chilli till fragrant. Add in all sauces, honey, vinegar and water. Bring to boil and thicker. Add in grated mango, daun kesum, kaffir leaves and bird chilli. Let it simmer for few minutes more.Pour on ready-fried talapia. Serve.

Dadar Kari Daging Salai

Diilhamkan dari Majalah Sedap Bil. 9 Vol. 1 2009 - Dadar Gulung Rasa Kari yang menggunakan daging cincang sebagai salah satu bahan. Disebabkan cuma ada daging salai, kita pun pepandai jer tukar.


50 gm daging salai - hiris nipis
daun bawang/daun sup - hiris halus
5 biji telur pukul ringan
1/2 sudu teh serbuk kari daging
2 ulas bawang putih - cincang halus
4 biji bawang kecil - cincang halus
1/2 sudu teh garam
1/4 sudu teh serbuk lada putih
1/4 sudu teh gula pasir (will leave this out in future)

Kacau rata semua bahan. Dadar nipis dalam kuali. Angkat dan gulung.

Resipi asal dari majalah Sedap:

Dadar Gulung Rasa Kari

50 gm daging cincang
3 batang daun bawang, hiris halus
4 biji telur pukul ringan
1/4 sudu teh serbuk kari
2 ulas bawang putih, cincang halus
1/2 labu bawang besar, cincang halus
1 sudu teh garam
1/4 susu teh serbuk lada sulah
1/2 sudu teh gula pasir

Cara
Kacau rata semua bahan.
Tuangan ke dalam kuali dadar. Biarkan sehingga setengah masak.
Gulung dan biarkan masak.

Nasi Tomato and Friends

Dah lama dapur tak berasap... rasa rindu la pulak. Teringat janji kat Iman nak masakkan dia nasi tomato minggu lepas. Minat sangat dengan nasi tomato sampai tiapkali ada pasar malam dia minta nasi tomato. Lagipun memang dah lama tak buat nasik tomato. Sesekali tukar selera... emm? tukar selera? ye la... dari masakan kedai ke masakan rumah sendiri... air tangan sendirik...

Nasi Tomato

4 cawan beras Basmathi - cuci, rendam 15 minit, toskan

100 gm tomato puree dalam tin

4 biji tomato segar - dicelur dan kisar

200 ml susu cair

3 sudu besar mentega

4 cawan air rebusan ayam

garam secukup rasa

2 biji tomato segar - didadu

kismis (option)

bahan tumis

kayu manis, bunga lawang dan buah pelaga

1 biji bawang besar - didadu

1 inci halia - dihiris

2 helai daun pandan

Panaskan mentega di dalam periuk. Masukkan bahan tumis dan goreng hingga bawang layu dan naik bau.

Masukkan tomato puree dan tomato kisar, kacau sebati. Tambahkan air rebusan ayam dan susu. Biarkan mendidih kemudian masukkan beras. Kacau ratakan bahan. Biar hingga nasi sudah separuh masak dan kering airnya.

Kecilkan api dan taburkan tomato yang didadu. Biarkan nasi masak sepenuhnya.

Kita lak kalau buat nasi tomato suka buat puri dari tomato segar. Kelar bersilang punggung tomato tu dan rendam dalam air panas mendidih hingga kulitnya terkupas. Angkat buang kulit dan kisar. Tapi kena gak campur puri dalam tin untuk menaikkan warnanya. Kalau tak dicampur nasi nampak pucat.

Ayam Masak Tomato

1 ekor ayam - perap dengan garam dan kunyit

1 mangkuk sos tomato

3 sudu besar sos cili

1 biji capsicum - didadu

3 biji cili merah - potong serong

2 biji tomato segar - potong baji

air rebusan ayam secukupnya

garam gula secukup rasa

minyak utk menggoreng

bahan tumis (dihiris)

1 inci halia

ulas bawang putih

6 butir bawang merah

Panaskan minyak dan goreng ayam hingga separuh masak. Ketepikan.

Kurangkan minyak dalam kuali sehingga tinggal lebih kurang 4 sudu besar. Masukkan bahan tumis, goreng hingga naik bau. Masukkan segala sos dan air secukupnya (ikut kepekatan yang dikehendakki). Kacau rata dan biarkan mendidih dan sedikit kering.

Perasakan garam dan gulanya. Masukkan ayam goreng tadi dan gaul hingga sekata bahannya.

Masukkan tomato, capsicum dan cili merah atau bawang besar dihiris jika suka.

Hidangkan.


Sup

Air rebusan ayam secukupnya

bawang merah dihiris

bawang putih dihiris

garam secukup rasa

daun sup/daun bawang dihiris

bawang goreng

Didihkan air rebusan ayam, masukkan sekali hirisan bawang merah dan bawang putih. Perasakan garamnya.

Taburkan bawang goreng, hirisan daun bawang dan daun sup semasa menghidang.

Acar Timun dan Tomato

1 biji timun - hiris sesuai selera

1 batang lobak merah - potong sesuai selera

2 biji tomato - hiris nipis

1 biji bawang besar - di mayang

2 biji cili merah - dihiris

garam dan gula secukup rasa

2 sudu kecil cuka

Campurkan semua bahan dan gaul rata. Perap selama 15 minit sebelum dihidang.