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.

Homemade Chicken Chop

We had kebab (middle-east?) for lunch, yesterday, then flown to the west for dinner - Chicken Chop. Hahahaha... really succeed to skip rice :D

2 pcs chicken drumstick - deboned and smashed

salt and pepper

1 egg - lightly beaten

cornflour for coating

breadcrumbs

marinate chicken drumstick with salt and pepper for 30 minutes.

deep marinated chicken drumstick into lightly beaten egg. coat with cornflour. deep into egg again then coat with breadcrumbs.

deep fry and aside.

Onion Black Pepper Sauce

1 pc holland onion - diced

2 cloves garlic - crushed and chopped

3 tbsps chopped mushroom

1/2 cup black pepper sauce

1/2 cup chilli sauce

1/2 lemon juice

salt and sugar to taste

1 cup water

1 tsp cornflour dissolve in 50 ml water

cooking oil

Heat up oil in a pan. Saute onion and garlic until golden and becomes soft.

Add in chopped mushroom, stir well. Add in sauces, mix well. Pour in water and bring to boil and mixture thicken.

Add in cornflour mixture, stir evenly then add in lemon juice and season with salt and sugar.

Simmer for 10 minutes, and off fire.

Arrange fried chicken in a plate with coleslaw, boiled potato, lettuce and slice tomato. Pour sauce onto chicken.

Serve.

Black Pepper Beef Kebab

Alone with my Mat Rock at home, having kebab for lunch was good enough. Easy to prepare, simple and tasty.

Pita Breads - halved

Tomato - sliced

Cucumber - sliced

lettuce

Filling

200 gm meat - cut into small pieces

1 holland onion - diced

2 cloves garlic - crushed and chopped

1/2 cup black pepper sauce

water

green capsicum - diced

1/2 lemon juice

salt + sugar to taste

cooking oil

Heat up cooking oil, saute onion and garlic to golden brown and soft. Add in sauces and meat, stir well. Add in water and cook until the meat becomes tender and water dissolve.

Squeeze in lemon juice and season with salt and sugar.

Lastly add in diced capsicum and mix well. Keep aside to cool.

Take one-half of pita bread, slit with sharp knife to make pocket.

Arrange lettuce, tomato and cucumber in the pocket. Scoop some filling into the pocket.

Ready to serve.