Paru Sambal Hijau

Phewww!!! I realised that I need to learn lots of thing how to update my blog thru my tiny mobile.  Really gave me headache to adapt...  Eemmm... I prefer my 'oldskool' gadgets most but times change... :'(

Well... let's see what I cooked few days ago.

'Beef lung' in hot n spicy green chillies

Paru Sambal Hijau
By: Anim

A)
800 gm paru - dipotong nipis, perap garam kunyit dan goreng

B) dikisar kasar:
1/2 mangkuk cili api hijau
4 biji cili hijau
3 ulas bwg putih
1" kiub belacan
C)
1 btg serai - diketuk
2 bj Bwg besar - hiris bulat
2 sb Air asam jawa
Garam dan gula secukup rasa
Minyak masak secukupnya

Panaskan minyak masak dan tumiskan bahan (B) hingga garing.
Masukkan serai dan air asam jawa. Kacau rata.
Perasakan garam dan gula, kemudian masukkan hirisan bawang besar. Kacau goreng hingga sikit layu.
Masukkan paru yg telah siap goreng tadi. Gaul rata hingga semua bahagian bersalut cili.
Siap untuk dihidang.

Note:
Boleh ganti dgn dgg rebus yg digoreng.


I served with hot white rice and cabage soup.

Fish and Chip (@_@)

5 pcs dory filet
cooking oil

garnish:
fried potato wedges/chips
carrot - sliced and blanched
cauliflower - floret and blanched
tomato - sliced
salad
mayo
chili sauce

Batter:
1 cup all purpose flour
1/2 tsp baking powder
1 cup water
1 egg
pinch of salt
ground black pepper

Combine all batter ingredient in a bowl.  Mix well and aside for 15 minutes.
Heat up cooking oil in a pan.
Dip dory filet into batter and deep fry into hot oil until both side turn to golden brown.
Drain well on paper towels.
Put 2 pcs fried fish filet on plate and garnish as desire.  Serve.

Ikan Masak Taucu (Fried Fish in Salted Soy Soup)

Ikan Kembong Masak Taucu
(Fried fish in salted soy soup)

First time using my mobile to update my 'long-left-unattended' blog.  It took me longer time to understand the commands.  

First time I cooked this 'long-time-dreamt-dish' - fish in salted soy soup (ikan masak taucu).

It was not difficult to make but the level of confidence of using the 'taucu' was not that supportive in me.  Please don't ask me why...

Ok... let me share my simple recipe I've tried today... well... I just finished cook it ok so the ingredients list still sticking on my head. :-D


2 pcs fish (i used kembong) - cleansed n cut each into 2 parts - mix with tumeric n salt - fried
2 tbsps 'taucu' (salted soy) - mix with water, separated and keep aside
2 cloves garlic - sliced
1 shallot - sliced
1/2" ginger - julliene
1 onion medium size - 'ring' cut
1 green chili - halved lengthwise
5 pcs bird chili - halved lengthwise
1/2 tbsp tamarind paste + 2 cups water
Salt n sugar to taste
Cooking oil

Heat up cooking oil and stir fry sliced shalot, garlic n ginger until soften.
Add in the taucu n mix well.
Add in the chilies, sliced onion and tamarind juice. Bring to boil. Add in salt n sugar to taste.
Add in the fried fish and simmer for 10 minutes.
Ready to serve.

Easy right?... ok happy cooking to you!!!

Note: you can add some water that we keep separated from the taucu into the soup.

Canned Fish Sambal and Potatoes with Glass Noodles and FooChook Soup

After very long vacation, here i present my cooking for our family lunch today.  Simple, yet favourite to everyone.  No left over ;) ;)

Canned Fish Sambal (sambal sadin daaa...)

1 canned (450 gm) mackerel/sardine fish
3 tbsps chili paste
2 cloves garlic - crushed/sliced
2 shallots - sliced
1" ginger - thinly sliced
5 pcs bird chilies (optional) - crushed
1 tbsp oyster sauce
1 can water
2 pcs tamarind pulp
1 onion - sliced
4 tbsps cooking oil

heat up cooking oil, stir-fry chili paste to fragrant then add in sliced/crushed shallot, garlic, ginger and chili. fry until tender.  Add in oyster sauce, mix well.
Add in the canned fish, water and tamarind pulp.  Bring to boil. Continue to cook until thicken.
Simmer a while before serve.

Potato with Glass Noodle and FooChook Soup

2 potatoes - peeled and cubed
10 gms glass noodles - soaked and drained
2 pcs foo chook - soaked and drained
a packet of fishball (optional)
1 shallot - sliced
1 clove garlic - sliced
dried shrimps - soaked
2 tbsps cooking oil
3 cups water
salt to taste

Heat up cooking oil and stir fry shallot and garlic.  Add in shrimps.  Pour in water, add cubed potatoes.  Bring to boil until potatoes become tender.
Add in fish ball, glass noodles and foo chook. Bring to boil again.
Garnish with chopped spring onion/green onion/chinese parsley.
Serve.

Cheesed Pasta (Mac and Cheese)

After 'long vacation' of posting entry in this blog, may I begin with this my very own version of Mac and Cheese I baked this afternoon for me and the two children late lunch.  Eventhough it was a little bit overbaked but it's perfectly fulfilled to everyone likes.

250 gm pasta - cooked
100 gm chicken filet - cooked n sliced
1/2 cup frozen mix vegetables
30 gm onion - chopped
15 gm garlic - crushed n chopped
1 1/2 tbsps flour
60 ml olive oil
400 ml evaporated creamer
50 gm cheddar cheese - grated
1 tsp salt
100 gm mozarella cheese - grated (can be more or lessen)

Heat up olive oil in a pan and saute chopped onion and garlic until tender. Stir in flour and reduce the heat.
Pour in creamer, stir until bubbling. Add in grated cheddar cheese and stir to melt. Add the chicken meat, mix vegetables and salt.
Lastly off the heat and fold in the cooked pasta into the cream mixture.
Pour into a casserole dish. Sprinkle with grated mozarella cheese on top.
Bake at 180 degree Celcius for 15 minutes or until the cheese melted.
Serve.


This Mac n Cheese was cooked according to a Malaysian taste - It's my style ;).  Happy trying!!!

Acar Rebung (Bamboo shoot Acar)

It is famous in the northern states of Malaysia especially Kedah and Perlis.  I got the recipe from an FB friend Wan Nita Ferial's blog.

10 batang rebung di potong2 about 2 inch 
6 ulas bawang merah 
2 inch halia 
15 tangkai cili kering * 
1 tbsp Jintan Manis* 
1 inci belacan 
1/4 cawan cuka 
Minyak untuk menumis 
Garam dan gula 

untuk hiasan: 
2 tbsp bijan, digoreng tanpa minyak 
10 ulas bawang merah 
10 ulas bawang putih 
10 biji cili padi 

**di goreng tanpa minyak hingga garing dan wangi 

Blend bawang merah, halia, cili kering, jintan manis dan belacan. 
Panaskan minyak dan tumiskan bahan2 yg d blend tadi hingga pecah minyak, masuk kan rebung dan cuka dan renih selama 10-15 minit. 
Masukkan bawang putih, bawang merah, cili padi. 
Tutup api. 
Masukkan dalam mangkok kaca dan taburkan bijan diatas dan simpan at least 6 jam sebelum memakan nyer..ni supaya cuka dan rempah2 tu sebati dengan rebung. 
Amat lah sedap klu d makan dengan nasi panas... 

Cream Crackers Lasagna

I used cream crackers biscuits instead of normal lasagna pasta sheets. It turned out very well to everyone who tasted.

the layers...

Ingredients:
1 pack (330 gm) cream crackers biscuits
Hot water to soak
Mozzarella cheese - grated
Cheddar cheese - grated

A) Red Sauce
400 gm mince meat
200 gm tomato puree
100 gm onion - chopped
20 gm garlic - chopped
1 can sliced mushroom
1 tbsp dried oregano
1 tsp ground black pepper
2 1/2 tsps salt (to taste)
1 tbsp sugar (to taste)
1 cup chopped fresh tomatoes
1/2 cup chopped parsley (I used chinese parsley)

Heat up a pan and put in minced meat. Cook until light brown and half-cooked.
Add in puree, onion and garlic. Stir and simmer until onion become tender.
Add in sliced mushroom, ground black pepper, dried oregano and chopped tomatoes. Simmer.
Season with salt and sugar. Fold in chopped parsley. Off the heat.
Aside.

B) White Sauce
50 gm butter
50 gm flour
250 ml thickenned cream
500 ml full cream milk
150 ml yogurt
1/2 tsp salt

Melt butter in a pan. Stir in flour a little at a time until bubbling. Add in cream, milk and yogurt. Stir well. Simmer until thicken. Season in salt.

Assembling:
Cover 9"x9" baking tin with aluminium foil.
Soak each piece of cream crackers in hot water and layer at the base of the baking tin.
Spread the red sauce on top of the soaked biscuits.  Then spread the white sauce.
Place another layer of soaked cream crackers, red sauce and white sauce.
Another layer of soaked cream crackers, red sauce, white sauce and sprinkle the cheeses evenly on top.
Bake in pre-heated oven at 175 degree Celcius for 45 minutes.

Taraaaaaaaaaaaaaaaaaaaaaaaaaa...

Bubur Asyura - Johor Style

Di Johor, bubur asyura dan bubur lambuk kelihatan sama saja.  Bahanpun lebihkurang sama, berasakan beras dan santan, rasanya lemak masin atau 'savoury', dihiasi kacang tanah goreng, hirisan daun bawang dan daun sup, bawang goreng dan hirisan telur dadar.  Isian di dalam bubur bergantung mengikut sesuatu daerah atau kawasan.

Bagi versi akak memang senang sangat.  Kiranya akak mengikut apa yang arwah emak buat dulu.  Cukup ringkas.

Bubur:
3 cawan beras - cuci bersih
1 sudu teh garam
3 liter air
1 batang lobak merah - didadu
1 tongkol butir jagung (jika ada) - ambil butirnya sahaja
1 liter santan

Campurkan semua bahan, masak hingga beras kembang dan menjadi bubur pekat.
Masukkan lobak merah dan jagung (kalau ada).  Biar mereneh hingga lobak masak.
Masukkan santan, renehkan.

Isian bubur:
400 gm daging cincang
1 labu bawang besar
3 ulas bawang putih
2 cm halia
rempah tumis - kayu manis, buah pelaga dan bunga lawang
1 sudu teh lada putih
1 sudu besar serbuk ketumbar
1/2 sudu teh serbuk jintan manis
1/2 sudu teh serbuk jintan putih
garam secukup rasa
1 cawan air panas
1/2 cawan minyak utk menumis

Kisar bawang besar, bawang putih dan halia.
Panaskan minyak, tumiskan rempah hingga naik bau kemudian masukkan bahan kisar.  Kacau dan biarkan sedikit kering.  Masukkan lada putih, serbuk ketumbar dan serbuk jintan.  Kacau rata.
Masukkan daging kisar, gaul serata.  Tambahkan air dan biarkan mendidih hingga daging masak.  Perasakan garamnya.
Bila daging cukup masak dan sedikit kering, tuangkan ke dalam bubur, kacau rata dan sebati.  Renehkan selama 5-10 minit, tutupkan api.

Bahan hiasan:
Telur dadar - hiris halus
kacang tanah goreng
bawang goreng
hirisan daun sup dan bawang
hirisan cili merah

Masak Lemak Terubuk Masin dan Nenas

Resipi paling mudah. Jangan fenin2...

Lemak Terubuk Masin dan Nenas

1 ekor terubuk masin - basuh dan potong dadu
1/4 biji nenas mengkal - hiris
cili api (quantiti ikut kepedasan yang disukai)
kunyit hidup
santan secukupnya (lebih pekat lebih sedap)

Lumatkan cili api dan kunyit hidup.
Campurkan ikan, nenas dan bahan lumat di dalam periuk.  Letak diatas api, biar hingga nenas layu dan air sedikit kering.
Masukkan santan, kacau hingga mendidih jangan sampai pecah minyak.

Pengat Labu Manis

Resepi agak2 jer dek non... standard la kan resipi turun temurun ni mana ada sukatan.  Pandai2 sendiri la nak ejas rasa ikut selera tekak sendiri.  pssttt... pandaikan orang dulu2, tak payah sukat2... tapi sedap juga kan... sampai sekarang masih diingati...

Pengat Labu

Labu - buang kulit dan biji, potong dadu
Gula (gula merah atau gula pasir ikut suka)
garam
santan
air

Rebus labu dan garam hingga labu empuk.
Masukkan gula dan santan.  Kacau hingga mendidih dan gula larut semuanya.
Hidangkan.