Ikan Tenggiri Kuah Lada

Hari ahad hari tu, I cooked this for lunch (and thus dinner). Aku nie jenis yg masak tgh hari makan sampai malam oke. Sbb masak itu leceh, oily and messy. I get into cooking because SKRANG IDUP DIRUMAH SENDIRI TANPA IBU UTK MASAKKAN FOOD2 YG BESS AND I LIKE AND I DUNNO NAK MAKAN APE AT KEDAI ANYMORE.

Ibu cakap lauk nie nama die kuah lada or kuah berlada. Tp sincerely i dont know where the name came from because dalam recipe takde sehelai pon cili or even sebutir pon lada itam or even lada putih diletakkan didalam masakan ini. Tapi takpelah. Resipi ini ialah mudah dan sedap (sbb aku suke kari. Kenapa ader citer kari plak dalam masakan nie? Continue reading to find out.)

BAHAN-BAHAN

• 1 ulas garlic
• 3 biji shallots
• Sedikit halia (ideally, tp aku x letak because i’m out halia so basically xde pon xpe)
• 1 sudu besar bawang besar yg telah diblend
• 2 sudu besar serbuk kari
• 1 biji tomato (potong 6)
• Air asam secukup rase (ibu kate x payah tp i letak jugak because i like!!)
• Garam secukup rasa
• Air
• 2 keping ikan tenggiri (yg telah dibersihkan – pau dr umah ibu, hoho~)
• 2 batang daun kari

METHODOLOGY

• Mula2, panaskan minyak (standed).
• Pastu, tumiskan shallot & garlic sampai naik bau.
• Pastu masukkan bawang besar yg telah diblend and serbuk kari. Kalau ader halia, masukkan skali. Campak juga daun kari kedalam. Biar sampai garing.
• Setelah garing, masukkan air. Aku tunggu sampai cam dah simmer baru masukkan ikan & tomato (supaya masam2 tomato tu rase la, that’s why letak awal2).
• And then biarkan die sampai agak2 ikan tu dah masak. Kalau tak sure biler ikan tu nak masak, make sure pasang api kecik je and biar sampai menggelegak. Kalau in doubt jugak, potong je la ikan tu tgk dah masak ke tak kat dalam. hoho~
• Sambil2 tunggu die masak tu, masukkanlah garam & air asam secukup rase. Kalau dah terlebeh rase campur air balik. Kalau nak pekat, biar la die thickens jap. Kalau tak, once die menggelegak, kire masak sudah la tu.

Sekian Thank You. Siler lah cube. I loike kari2 jenis camni :)

p/s: kitorg makan nie ngn nasik putih, sup bayam and telur bungkus. ergghhh…buat aku rase lapar juga…

Udang Masak Sweet Sour

Ingredients

• 4 Ulas Garlic (nie each ulas size die besar2 tau) – kalau nak proper hiris la tp aku ketuk pakai pisau je. Kate rajin. hoho~ ohhh..aku nie penggemar bawang putih kalo tak ske sgt kurangkan la ye. The original recipe calls for 2 ulas garlic je.
• 1 biji bawang merah - Dihiris
• 1 biji tomato – Potong enam
• 250 gram udang (nie ader la dlm 10 ekor)
• 1 tablespoon cili boh
• 1 tablespoon gula
• Sedikit air asam jawa
• Sedikit sos tomato
• Sedikit air
• Kunyit dan garam utk menggoreng udang
• Sedikit minyak

Methodology (hoho…cam lab chemistry plak)

• Mula-mula skali bersihkan lah udang tu. Buang kepala and buang la ape2 lagi yg korang rase patut dibuang. Jangan kopek kulit, kurang ummphhh (lgpon nnti udang tu nampak kecik sgt)
• Pastu lumurkan (hoho~) udang2 tuh ngn kunyit and garam. Agak2 lah brape byk. Takyah byk2 sgt.
• Pastu goreng! Aku goreng tanpa minyak (healthy sket la kononnye)
• Biler nampak udang td yg kalernye kelabu skrang dah jadi orange kemerahan, sudah masak la itu. Angkat and set aside.
• Panaskan minyak (dlm 2-3 tablespoon je kot). Biler dah panas, masukkan garlic & bawang besar.
• Biarkan sampei naik bau. Bau nye mmg sedap :)
• Biler dah naik bau, masukkan cili boh. Godek2 sket campuran tersebut and then masukkan air asam jawa. Air asam jawa nie pon masukkan sket je. Kalau rase nak tambah lagi, tambah later. Sbbnye nnti takut terover masam la plak.
• Pastu letak sos tomato secukup rase (dlm 2 – 3 dollop je) and then letak gula dalam satu tablespoon (tak yah penuh2 sgt dlm satu sudu tu).
• Pastu letak tomato didalam (aku letak 4 slices je out of the 6, 6 cam byk sgt).
• And then rase la!! Smalam masa aku masak, mmg sebijik2 resipi yg aku tulis nie la and rasenye mmg seswai with my tastebud so xdelah tambah ape2 lagi. Tp kalo korg tak berpuas hari, tambahlah ape2 yg patut.
• Kalau rasenye OK, biarlah mixture nie thicken sebentar. Then masukkan udang. Kaco2 biar sebati sket and then tadaaa~ sudah siap.
• Taburkan daun bawang utk tambah ummpphh lagi (and nampak fab sket la udang kite tu) :)

Notes

• Aku rase masak nie amik masa like 20 mins je kot. Nak kopek udang tu ader la dlm 10 mins. So, lebey kurang 30 mins la nak masak neh. :)

Selamat mencuba!!

p/s: Hafizd, mana resipi ko? hoho~

Menu Berbuka – 12 Sept 2009

Today is Saturday, so ader masa utk masak. So, this is our menu for berbuka today;

 

Baked Macaroni tu saje test buat, tp kureng masin la. Ehe~

Nasi tu actually nasi planta, tp sbb aku pakai Daisy, xkan nak panggil nasi daisy plak. So, nasi marjerin je la.

Udang sweet sour tu menjadi la plak hari nie. Nnti aku share recipe :)

Oohh…air sirap + sunkist tu kitorg (me + siblings + ibu) panggil air darah nyamuk. Hehe~

Mee Sanggul Goreng

Hari ahad hari tu, i’ve cooked mee sanggul goreng. Actually, same je cam mee goreng biase, tp guna mee sanggul. Ibu kate mee sanggul tu mcm mee telur. Aku pon x tau la ape bezanya, but for those yg nak tau kt bawah nie ialah gambar mee sanggul yg i used for the mee sanggul goreng hari tu.

Aku dapat resipi nie dari kakak ipar, tp aku dah alter ikut ske hati aku n husband.

Bahan-bahan (nie adalah utk dua orang makan je tau)

1. 3 pieces of mee sanggul (satu paket ader 5)
2. udang (dlm 15 ekor, aku buang kulit udang neh)
3. bawang putih (aku guna 3 ulas tp aku rase tak cukup, so i suggest byk lg la but then aku ske rase bwg putih)
4. sos tiram, air asam jawa, garam, gula (ini adalah sme ikut secukup rase)
5. 1.5 sudu besar cili boh (pedas nye ngam2 je, nice)
6. 1 cili merah (dihiris)
7. sket kobis n carrot (so ader la lauk pauk sket mee tuh, resipi kakak ipar call for sawi n taugeh but husband ske sayur ‘omputih’ so aku tukar je la, bess je)

Cara-Cara

1. Celur mee sanggul itu ngn air yg baru lepas mendidih. Kat paket tulis for 3 mins, tp aku buat lama sket. Jgn bagi lembut sgt sbb nnti nak goreng letak air lg, takut over lembik plak.
2. Letak sket minyak dlm kuali, tumis bawang sampai die caramelized (golden la tu, naik bau kate org)
3. Masukkan cili boh, biar sampai garing (jgn hangit sudaa)
4. Pastu masukkan udang ngn carrot. Gaul2 sket then masukkan air and air asam jawa (sket je tau, kalau nak lagi tambah later).
5. Biler udang tu cam dah masak, masukkan mee.
6. Gaul2 dan tibalah masa utk masukkan sos tiram, garam and gula secukup rasa (nie part dlm memasak yg paling aku x ske sbb aku x pandai rase)
7. Biler dah berpuas hati, last skali masukkan kobis ngn cili. Gaul2kan sket supaya serata and walla! dinner is ready!!

 

p/s: nie pon byk utk kitorg ber2. aku bwk bekal pg ofis esok hari nye :)

Apple Crumble

I seriously don't like to cook because cooking to me is messy, sweaty and complicated. And i dont even eat that much anyway. These days, the main reason I do cook is because I can experiment with my food (macam main masak2 la kan, masa kecik2 kan ske main masak2 sbb main itu bess and the real thing is not so). I like baking though (note that i like baking, not love baking or passionate or mad about baking) as most of the time I can get it right just by following the recipe. So after work on Monday, I made apple crumble!!

As it is with me and cooking, I've combined three different recipes for this apple crumble experiment. Two recipes are from the same cooking book and one is from the net. The note in orange is the pointers I've got from my first time baking apple crumble and if you want to try this, I would suggest for you to follow the note. Keep in mind that these notes are my preference, so if you are a good cook, you can pretty much estimate for yourself. If you dont mind, then my preference can be your preference too!!

Ohh, and i like cinnamon!!!

The recipe;

For the filling

• 6 cooking apples *note: Ibu said that this is too much apple, so next time use 5. There are varieties of cooking apples, but I used granny smith
• 187.5 g soft light brown sugar
• 1 tsp ground cinnamon *note: This is not enough for me. I call for more cinnamon!!

For the crumble topping

• 62.5 g soft light brown sugar
• 100 g self raising flour
• 100 g plain wholemeal flour *note: Cant find this so i used plain flour instead. I read somewhere that the difference between these two is that the wholemeal version is more nutrious while the plain white has been ripped of any nutritional value
• 150 g unsalted butter *note: Can be reduced and switched to margerine instead so x rase lemak sangat

Methodology (macam chem lab la plak)

• Pre-heat oven to 190 degrees celcius
• Peel, core and cut the apples into chunks (i cut the apple into 6 and then cut each 1/6 section of the apple into 3. The apples turned out perfect this way.)
• Put the apple chunks into a baking dish and add sugar and cinnamon. Mix them up!! *note: if you use a big baking dish, then your crumble layer will be thinner (like mine) so use a good size baking dish. agak2 la, as long as the apple mixture is not so thick.
• Sift self raising flour into a big bowl and add in the plain flour.
• Add butter and then rub in with fingers until the mixture resembles breadcrumbs. (rub in is a technique where you take the mixture using your fingers and rub in your thumb over them. Jangan uli plak)
• Add sugar add rub in some more.
• Spread the crumble over the apple mixture.
• Bake for about 40-45 mins or until crumble is golden brown.
• Eat while it's hot with vanilla ice cream

Next time, I'll bake this in a small cup / very small baking dish for ease of eating. The pictures are in husband's hp so I'll post 'em later.

p/s: Husband and I went jogging at the KLCC park yesterday. Husband, out of his health consciousness and me, out of fear of fatness. This reminds me that I need a new pair of running shoes.

Tomato Pesto Chicken Macaroni

Resipi ini adalah ciptaan sendiri. Purely for experimental purposes, not meant to satisfy anybody's tastebud

Semua bahan2 dibawah adalah readily available dlm peti sejuk kat umah. Sebenarnye, nak abesskan pesto tu sbb die tahan 10 hari je after opening. And ayam pon nak abesskan gak. Macaroni plak lebey daripada last 2 weeks buat macaroni goreng. Btw, nie serves 2 person aje, sbb aku ngn husband berdua je. Ehe~

• 140 gram tomato pesto
• 400 gram ayam (potong kecik2 supaya senang nak masak)
• 4 big cloves of garlic, ditumbuk (adalah byk utk some ppl, tp aku ske garlic)
• 1 biji tomato (diced)
• 1/4 kiub ayam
• ~140 gram macaroni

• Sedikit minyak

Cara-cara

1. Rebus macaroni dlm air yg ader minyak sket and garam sehingga al dente kate orang Itali :) Sambil nak tunggu macaroni, kite bley lah proceed ke buat sosnye.
2. Masukkan minyak dlm kuali. Biler dah panas masukkan garlic. Biar sampai naik baulah orang kate (aku ske bau die, btw).
3. And then masukkan tomato. Kaco2 sket and then masukkan ayam. Masukkan air like 3/4 cawan, kacau2. Letak kiub ayam (hancur-hancurkan masa nak masukkan tu), kacau sket lagi and then tutup. Biar ler ayam tu masak.
4. Jenguk2 la ayam tu. Masa nie the whole thing kelihatan macam sup yg sgt sedap n thick. Biler ayam tu dah almost masak, masukkan tomato pesto. Based on your preference of the thickness of the sauce, tambah lah air secukup rase.
5. Disebabkan ramuan2 nye mainly adalah masam, so aku tambah la satu table spoon of sos cili. Tp kalau ader black pepper lagi ngam. Tp kat umah kitorg blom wujud black pepper lagi sbb baru move in.
6. Biar die boil kejap and then hidang with macaroni. Kalau letak Parmesan kat atas lagi sedap, tp ini jugak tidak wujud didalam rumah kami.

~ Inilah Hasilnye ~

~ Inilah hasilnye biler dok dlm pingganku ~

p/s: lagi sedap kalau ader cendawan and kalau ayam tu adalah minced :). satu lagi tips yang aku terbaca adalah masukkan air rebusan pasta tu rather than air. dan terima kaseh to husband kerana membiarkan i mengarut with my cooking. Husband pon ske mengarut ngn food jugak~

Tomato Pesto

Aku x ske masak (bukan x tahu tau, tapi tak suke & kna admit la x pandai sgt). Tetapi aku ngn husband ske experiment mende2 mengarut ngn masakan kami.

Proses kemengarutan ini include mencari2 resipi2 dan combine 2/3 recipe yg berkaitan menjadi satu dan akhirnye buat lah ikut sesedap hati dan rasa juga. The deal with my husband is that die x ske membazir, so walaupon kureng rasa experiment kami tu, x kire kna abesskan jugak. So experiment kami tu kna lah edible jugak to a certain extent.

Dlm kemengarutan inilah aku terjumpe ngn Tomato Pesto. Ia adalah sejenis sos dari Italy yg ingredientnye mainly adalah tomato yg dicampur ngn olive oil dan segala bagai rempah ratus. Resipi utk membuatnye ader berlambak-lambak kat tenet nie, just google je la. Kat supermarket pon ader jual tp aku tak rase kat sme supermarket ader. Disebabkan hari tu nak pakai immediately, so aku cariklah kat I-Setan. The one i was looking for is sun-dried tomato pesto yg ader basil kat dalam. Kat I-setan ader like 3 jenis of tomato pesto, tp yg aku nak nie tinggal satu botol je. So aku amik je. Quite expensive tho, around RM18 for a bottle weighing 185g. Nanti upload gambar botol tomato pesto tu.

Stakat nie husband & i dah test dua kegunaan pesto di dalam recipe experiment kami;

1. Marinade utk chicken and then grill. Campur pesto nie ngn sket stok ayam, gaulkan ngn ayam n grill. Yum!!
2. Makan ngn pasta. Yang nie citer die kat sini, sbb lenghthy sket.

Dan yang aku tau die juga sedap dimakan ngn toast. Pasni aku nak explore lagi kegunaan Tomato Pesto. Sbb die mudah n sedap. And because die kinda expensive kat sini, aku nak test buat pesto sendiri. Buat banyak2 and simpan. Pastu tiap2 hari balik keje bley dinner pesto something (like nasi goreng tomato pesto ke). Ehe~