My Style Speghetti Olio

This is my olio style. I serve this for lunch today. I like fast and simple preparation. My guests today, prefer simple meal too... here is Speghetti Olio my style. Sorry, I use cooking oil instead of Olive Oil... Whatever...

1 pack of speghetti - cooked ala dante

5 cloves garlic - cruched and chopped

3 pcs bird chilies - crushed

1 carrot - peeled and sliced

150 gm squids - ink removed and cut into pieces

150 gm prawns - head removed

chinese parsley - chopped

3 tblsps - cooking oil (use olive if any)

salt to taste

heat oil and saute garlic to brownish. Add in chillies and carrot, cook to tender.

add squids and prawns, stir. fold in speghetti and mix well. sprinkle salt to taste. cook until all ingredients are all blended. remove from heat.

sprinkle chopped parsley and ready to serve.

Simple Pasta - suitable for cancer patient diet

I watched a program called 'Apa Chef' hosted by Chef Wan Ismail aired on TV3. Yesterday's issue was 'Cancer Patient', part of it the patient's diet. So, the recipe here was collected from the show, very simple and easy and it's delicious.

In this recipe pasta is used as pasta is made of semolina (concern about carbo), fresh mushroom (recommended) and olive oil - actioned as anti-oxident agent which the cancer patient need most.


Any type of pasta - cooked ala dante
garlic - chopped
capsicum (red, green, yellow) - diced (i add sliced green chili as i only have red caps)
shitake mushroom - sliced (I skipped, not available)
button mushroom - sliced (I used canned mushroom)
salt to taste
olive oil (sorry, i used cooking oil)

Heat up olive oil (not so much), saute garlic, add capsicums, mushrooms stir well. Add in pasta - mix well. Season with salt to taste. Ready.

Sambal Petai Tempoyak Ikan Bilis

I think we should be proud to introduce our own local traditionally prepared food to our youngsters and encourage them to feel how delicious to eat. That's why I tried the very best of me to learn and get knowledge of any 'oldies' food which hardly found in most restaurant nowdays eventhough they're very simple and easy to prepare. Only that the ingredient used - no longer in favourite to some modern people. If we continuously ignoring those delicacies, they will totally out of sight in the future, and the heritage will gone forever. Food is heritable from generation to generation.

This is a cuisine from Pahang state - which to me the basic to many other recipe from another states by adding-in vegetables such as boiled tapioca leaves, or any other greeny.

Sambal Petai Tempoyak Ikan Bilis

1 cup of petai beans - sliced

5 tablespoonfuls Tempoyak (fermented durian paste)

1/2 cup 'ikan bilis' or dried anchovies

salt to taste

1 big onion - sliced

4 tbsps cooking oil

tumeric leaf - thinly sliced (I skipped as not available in my stock)

pounded:

*10 pcs bird chilies

*5 shallots

*2 cloves garlic

*1 inch tumeric

Heat cooking oil. Stir fry pounded ingredients to fragrance.

Add in tempoyak, petai, and anchovies. Add in somewater if needed. Cook the petai to tender.

Add in sliced onion and tumeric leaf, simmer a couple of minutes.

Serve.

ubi goreng pulut kuning

Good morning everyone, my breakfast this morning - fried tapioca and "pulut kuning" (yellow glutinous rice) with beef floss . I went to bed very very early last night just after my maghrib prayer and woke up very very early too... not even dawn yet... until now after 8 hrs, my eyes still open wide.

Nasi Berdaging

Ni hidangan dinner tadi. Taktau la nak panggil nasi apa. Ada tulang yg ada sedikit isi dalam freezer. Kita rebus siap ngan rempah ratus - kayu manis, bunga lawang, buah pelaga, lada hitam dan rempah mandy (ni jer rempah yg ada kat dapur tu). Rebus sampai daging hampir lekang dari tulang. Kemudian asingkan isi dan tulang. Isi tu dihiris kecil2 supaya senang nak makan. Air rebusan tu guna masa masak nasi.

Beras dicuci dan ditoskan kering.

Hiriskan bawang besar, bawang putih dan halia.

3 sudu besar rempah mandy dijadikan paste.

Perahkan 2 biji limau kasturi ke dalam 150 ml susu cair. Biarkan 10 minit

Cairkan 3 sudu besar butter, tumiskan kayu manis, buah pelaga, bunga lawang dan cengkih hingga naik bau kemudian masukkan bahan hiris. Goreng hingga layu. Masukkan paste rempah tadi, gaul rata.

Masukkan beras dan sebatikan dengan rempah tadi. Masukkan daging dan air rebusan mengikut sukatan beras. Biar mendidih baru masukkan tairu dan garam secukup rasa dan kacau rata.

Masak seperti masak nasi biasa.

Acar yang disediakan mengikut bahan yang sedia ada di dapur.

Lobak merah - disagat

bawang besar - dihiris

cili hijau - potong kecil

1 biji limau kasturi - ambil jus dan hiriskan kulitnya

sos ikan

sedikit gula

Campur dan gaulkan semua bahan. Perap 15 minit. Siap.

Ontahapoapo la nih...

Asam pedas ikan pari

Kobis goreng by Mat Rock

Sotong dan kobis goreng

Telur Masak Kicap - air tangan anak bujang si Iman

Siakap masam manis

ntahapahapa

Seafood Pasta Olio

500 gm pasta (i used penne) - cooked as per instruction at the package

8-10 cloves of big garlic - crushed and finely chopped

150 gm prawns - shells and veins removed

150 gm squids - cut into rings

3 pcs crab stick - cut into small piece

3 pcs long beans - cut into 3 cm long (to replace the asparagus ;))

1/2 cup olive oil

salt to taste

oregano flakes

Saute garlic with olive oil over medium heat to brownish. Add in prawns, squids and long beans. Mix well. Add in crab stick and the pasta. season in salt to taste. Sprinkle in oregano flakes.

Serve.

Sambal Ikan Parang Goreng

Agak2 selera tak tengok sambal nih? Pelik ke namanya? Dulu2 masa kat kampung, biasalah mana ada peti aiskan. Ikan goreng semalam yang tak habis tu takkan terbuang. Bila dah lama2 kita lupa bab2 gini... cam dah senang sikit gitu... tak habis jer buang...

Satu hari kita masa jalan2 dari blog ke blog, kita terjumpa kat rumah satu kawan ni bagaimana dia memanfaatkan ikan goreng semalam yang tak habis seperti yang emak dia pernah buat. Baru la teringat semula zaman dulu2... Terimakasih kat "Cak" kerana membuatkan kita dapat menikmati kembali juadah dulu2...

resipi simple jer... sukatan tu ikut suka tapi ini yang kita buat aritu:

1 hiris ikan parang goreng - asingkan isi dah tulangnya

5 biji cili merah

5 biji cili padi

lumatkan kesemua bahan. kalau rasa tak cukup masin, buleh tambah sedikit garam.

siap untuk dihidang bersama nasi panas.

Wallah!!!!

Nasi Goreng Udang Geragau

Kita panggil udang geragau atau udang belacan. Waktu berjalan2 di bandar Kuching Sarawak, di sana dikenal sebagai 'Bubuk'. Selalunya kita masukkan dalam adunan cekodok. Jadi lemak rasanya bila dah bersatu dengan bahan2 yang lain.

Kali ni kita masukkan ke dalam nasi goreng bagi menggantikan ikan bilis sebab dah subuh hari malas nak mengupas. Lagipun sesekali tukar isi pati nasi goreng bagi kelainan sikit... sikit jer... Kebetulan ada sambal belacan dan ulam raja dan daun selom dari rumah kenduri. Lebih senang kerja kan...

2 pinggan nasi sejuk

1 cawan udang geragau

2 ulas bawang putih - cincang halus

3 sudu makan sambal belacan

1 batang lobak merah - sagat kasar

garam secukup rasa

3 sudu makan minyak masak

1 biji telur - dipukul ringan

sedikit ulam raja dan daun selom - hiris halus

panaskan minyak, saute bawang putih hingga kekuningan, masukkan sambal belacan dan udang geragau.

Masukkan nasi dan lobak merah. Goreng hingga ringan. Masukkan garam secukup rasa dan gaul sebati. Tuangkan telur dan kacau hingga telur bercampur rata. Tutupkan api. Masukkan hirisan ulam tadi.

Sedia untuk dihidang.

Roti Puri & Sambal Tumis Kerang

The last time I had roti puri was few years back... at last, i managed to prepare it for dinner tonite matched with Sambal Kerang. Those 'kerang' was kept in the freezer for many moons already - so get rid before expire... :D.

ROTI PURI by cendrawasih2020@yahoo.com.my

Bahan-bahannya:
1 kilo tepung gandum 1kg all purpose flour
4 sudu minyak sapi 4 tbsps ghee
1 sudu teh garam 1 tsp salt
Air secukupnya untuk menguli enough water to knead
3 cawan minyak untuk menggoreng 3 cups cooking oil

Cara
Panaskan minyak sapi hingga cair. Masukkan ke dalam tepung. Gaul rata dengan senduk. Kemudian masukkan air yang telah dikacau bersama garam secukupnya. Uli hingga jadi doh lembut licin.
Heat to melt the ghee. Mix well into the flour then add in water (dissolve salt into the water) and knead until smooth dough is formed.

Kemudian ambil doh sebesar macam nak buat karipap, canaikan bulat dan nipis.
Round out the dough into a golf ball size, roll out the dough to a thin layer piece.

Panaskan minyak dalam kuali. Masukkan doh yang dicanai nipis tadi. Bila digoreng ia akan naik menggelembung.
Heat up cooking oil in a pan. Deep fry the rolled out pieces. It will balloon during frying.

Balikkan dan bila dah kuning bolehlah angkat ke dalam pinggan yang dialas dengan kertas kitchen.
Turn over and fry until golden brown and move to a plate lined with kitchen towels.



Sambal Kerang by me

3 kg kerang (cockles) - boiled and separate the shells
10 tbsps Chili paste
5 shallots - blended
1 clove garlic - blended
thumb size shrimp paste - blended
tamarind juice
salt and sugar to taste
cooking oil
1 onion - sliced

Heat up cooking oil, saute blended ingredients until water dissolved. Fold in the cockles, mix well. Add in tamarind juice, salt and sugar to taste. Bring to boil and all ingredients well blended to each other. Add in sliced onion, cook until onion become soft. Simmer few minutes before serve.