GIANT FRESHWATER PRAWNS IN SPICY COCONUT BROTH & HI-TEA

السلام عليكم
Peace be upon you

Rasanya masih belum terlambat untuk ucapkan Selamat Hari Merdeka untuk semua rakyat Malaysia. Pergi celebrate ke Dataran Merdeka kah anda semua? Den? Den dok umah ajo.. den sibok masak on that day. Kalau takde apa-apa event pun tak kuasa mak nak ke sana. Berhimpit-himpit, berpoloh-poloh.. lebih baik den duduk di rumah berkebun and minum teh kikiki.

Hari merdeka haritu I buat la makan-makan sikit and minum petang untuk relatives. Alah, bukan makan-makan grand gitu. Saja buat simple dishes untuk diaorang.. pastu ajak jiran I dua tiga orang, kawan I dua tiga orang, kakak I dengan family dia and boyfriend I, itu aje lah. Cousin I kesedapan makan laksa yang I buat haritu. Sampai dua kali tambah katanya. Niece I pulak bila I offer nak laksa ke tak dia jual mahal. Katanya dia tak minat tapi suddenly dia kata "Urm nak rasa sikit lah laksa ni" Dia pon makan lah laksa tu. Dah nak habis laksa tu, sambil hirup kuah laksa sambil cakap "Sedap lah laksa ni". Hahahaha tadi jual mahal, bila dah pekena dia suka lah pulak. Boleh kalah laksa penang habaq ang! Hahahaha. Sebenarnya laksa yang I buat kali ni, I guna recipe baru. Nanti bila gambar dah ready I akan update resepi untuk laksa tu naaa.

 

Gambar kat atas ni I captured by phone aje and upload ke laman sosial Instagram. Bagi taste buds I, recipe baru ni tersangat sedapnya lah sedap!Tapi kawan I tu kata kuah kurang pekat lah, kurang masin lah.. Dia memang suka kritik I hehe.Biasa lah, taste buds orang ni kan lain-lain?

Masa pergi pasar borong pagi Sabtu tu, I teringin lah nak makan udang galah. Sekilo RM27.00 jadi I pun beli lah. Tak sampai sekilo pon.. Ye lah, makan berdua aje dengan my mom. Beli sampai sekilo siapa nak makan ye dak? Nama saintifik udang galah ni bukan main lah dasyatnya! Terbelit lidah nak menyebutnya. Udang galah ni udang air tawar iaitu sungai jadi kita jugak boleh panggil sebagai giant freshwater prawns.
So hari ahad tu kitaorang pon masaklah udang galah ni. Buat masak lemak cili api dengan nanas. Sedapnya lah hai.. Maunye tak sedap??? Kebetulan ahad tu bf I datang lagi, jadi I suh makan tengahri dulu sebelum kita orang keluar. Sampai TIGA kali tambah!! Terkejut I.. Selalu jarang bertambah. Lapar katanya....

Ingredients

1. 10 giant freshwater prawns (medium size, cleaned)
2. 1/4 pineaple (sliced about 1 cm thick)
3. 3 shallot (grated)
4. 1 garlic clove (grated)
5. 5 bird's eye chillies (grounded-depend on you, if you want more spicy then add more chillies)
6. 100 ml water
7. 200 ml coconut milk
8. 1/2 - 1 tsp salt (depend on you)
9. 1/2 tsp tumeric powder

Method

1. Add shallot, garlic, chillies, pineapple and water in a medium pot. Simmer for 15 minutes or till the pineapple lil bit tender.

2. Pour in the coconut milk, tumeric powder and salt into the pot and boil for 2 minutes (sambil kacau, if not nanti naik minyak). Add in the prawns and cook for a minute. Ready to serve with hot steamed rice.

Note :

1. You can add the tumeric leaf to get extra turmeric fragrance.

The taste so nice and you can taste the sweetness from the prawns and pineapple. :)

Love,
Honey.

TAU FOO FAH

السلام عليكم
Peace be upon you

My first homemade Tau Foo Fah was definitely successful. But, I still need the improvement in making this everyones favourite dessert. There are two type of sugar syrups which is palm sugar or normal white sugar. I used palm sugar as my Tau Foo Fah syrup. The traditional way in making this Tau Foo Fah is using gypsum but I heard that mentioned ingredient is not good for health.

Ingredients

1. 600 ml homemade soy milk (unsweetened)
2. 1/2 tsp agar-agar powder (Nona brand and you may use Pearl Mermaid brand as well)

Method

1. Divide soy milk into two equal portion (300ml for each).
 
2. Pour one portion 300ml into a medium pot and heat it up over low heat.
 
3. Dissolve agar-agar powder in another portion 300ml and mix well.
 
4. Once the soymilk in the pot turn slightly hot, gently pour in the soy milk and agar-agar mixture into the pot, and mix them well.
 
5. Stir from time to time, cook for about 8 minutes over low heat. Turn off heat when you see bubbles on top but don't wait until it boil.
 
6. Pour the hot soy milk mixture into bowls, containers or ramekins.
 
7. Skim off the bubbles on top. Allow to sit for about 15 minutes to cool, skim off a thin layer of tou foo curd on top.
 
8. Store in the fridge for 4 hours or just keep it in room temperature till it set.  Enjoy with syrup or palm sugar syrup.

Once you had your own Tau Foo Fah, you won't look for other / outside Tau Foo Fah anymore. Believe me.. 

So now nak cerita about yesterday. Finally dapat juga I berbuka dengan my beloved. Yelah dah bape hari berpuasa tak pernah berbuka sama coz next week I will not in town anymore. Nasib baik teman my sister tengah hari semalam tak lama sangat, if not tak dapat jugak lah berbuka sama. Baru ingat nak merajuk but the day before dia datang lepas main badminton. Afternoon tu dia dah cakap nak datang sebelum main badminton then I pun cakap lah, better don't sebab I kata I nak pi terawikh. Kikiki merajuk punya pasal kan? Then up to 10pm pun dia tak muncul-muncul so I assumed dia ikut lah kata I tak datang. Tup tup tup 10.30pm I dengar bunyi kete dia kat luar.. Ayoyo orang tua tu datang la pulak. Macam biasa, dia angkut lah bag raket badminton dia tu masuk rumah pastu dia kata dia pi main kejap aje tadi. Sakit kaki and terus ke Puchong jumpa I. I dah siap buat air semua.. dia pun kata lah kat I "Ambil barang I kejap kat dalam bag raket tu. Kat zip tengah tau. Kat zip tengah.." (Dengan rasa pelik tak sebut barang apa) I pun refuse la, I kata I malas. Pastu dia suruh lagi.. I pun dengan malasnya pi lah buka bag tu. Sambil korek-korek sambil membebel tanya apa benda yang dia suruh ambil tu. Yang I nampak ialah balang-balang shuttlecock adalah berlambak-lambak. Pastu kat hujung bag tu I ternampak kotak kecik warna putih..apa lagi!! Berderai lah air mata! Tak sangka dia belikan jugak kat I.. Katanya "hadiah anniversary in advance" Woohooooo! Lepas nangis terus lah melompat kekekekeke.

So semalam call lah Alissara untuk book meja coz kalau tak book memang takde lah mejanya. Full house aje memanjang. Book meja terus order makanan okay! Kalau tak order you all tunggu lah sampai orang lain dah habis berbuka you baru terhegeh-hegeh nak makan.

We all order siakap 3 rasa, sotong steam limau, asparagus udang and tomyam seafood. Tapi tomyamnye sampai lambat la pulak semalam. Dah berbuka few minutes baru lah sampai. Dalam tomyam tu ada ketam tau! Kesemuanya sedap tapi agak pedas makanan kat Alissara ni. Tempat ni memang favourite my family.

Tengoklah, penuh sampai ke belakang. Belum lagi belah depan and kat luar-luar tu. As always, full house! Harga boleh tahan, semua sekali RM98.00. Alhamdulillah.. sekali pun cukup.. tak minta banyak :)

So have fun, and don't forget to try thisvery simple recipe.

Love,
Honey

'MASAK-MASAK' ON SUNDAY

Salam.

Apa khabar orang kampung dan orang bandar?? Ingat tak last Friday I was told you that I would like to cook something for IFTAR with my bff? Plan kita orang tu jadi jugak akhirnya and semalam kita orang main masak-masak kat rumah I. So today, I nak tayang and bagi recipe untuk Steamed Barramundi with Lime.

Ni lah menu we all yesterday. Ada bubur Cha Cha, ada siakap sweet sour, siakap steam limau, kerabu sotong and sayur kangkung.

Steamed Barramundi with Lime

Sweet & Sour Barramundi

Stir Fried Water Convolvulus (Kangkung) with Shrimp Paste

Gambar bubur Cha Cha and kuih-muih yang lain lupa nak ambil la.. too bad. Gendang gendut tali kecapi, kenyang perut  suka hati! Punya lah kenyang we all semalam makan semua lauk-pauk ni. Tambah lagi dengan kuih-muih yang sangat sedap tu.

STEAMED BARRAMUNDI WITH LIME

Ingredients

1. 1 Barramundi fish (normal size, cleaned)
2. 10 cloves of garlic (minced)*
3. 1/2 cup fish sauce*
4. 6-8 tbs lime juice*
5. 3/4 cup of sugar brown (substitute with white sugar will do)*
7. 1/2 cup of bird's eye chillies (finely sliced)*
8. 1/4 cup of coriander leave for garnish
9. A pinch of salt (to marinate the fish)
10. 1tbs lime juice (to marinate the fish)

Method

1. Marinate the fish with salt and lime juice. Meanwhile, boil water in the steam pot.

2. Mix well all the * ingredients in a bowl and put a side.

3. Steam the fish for 8-10 minutes. 8 minutes for a smaller fish or 10 minutes for a bigger fish. Use your best judgment, and don’t forget to set your kitchen alarm. 

4. Discard the fishy and cloudy fish “water” after steaming. Place the fish on the plate and pour the sauce on top of fish.

5. Garnish with chopped coriander leaves on top of fish and ready for serve.

Most of recipes that wrote by Malay bloggers are different than mine which is they will add lot of ingredients such as sliced of tomatoes, ginger, onion and so on. I don't really like the taste of it and mine are totally came from Thailand. I wish you'll enjoy the recipe and the taste of it too.

Good luck!

Love, Honey.