THAI SUNDAY - TOM KHA TALAY

السلام عليكم
Peace be upon you

Apa yang Thai Sunday sangat? It just because I cooked two type of Thai dishes which are Tom Kha Talay and Glutinous Rice with Mango that I posted the recipe yesterday.I would like to let you know that I am a photo-editing-dummy :) Yes, I am! Seriously, I do not know how to use the editing software and how to get a very nice photo like Ribbon and Circus. Sigh.

Ingredients

1. 1 crab (cleaned, halved)
2. 10-15 prawns
3. 2 tube squids (cut into rings)
4. 3 cloves of garlic (finely chopped) *
5. 3 stalks of lemongrass (finely sliced) *
6. 4 cm galangal (cut to 3 mm thick) *
7. 10 bird's eye chillies (crushed) *
8. 1 can of straw mushroom (because I love my soup loads with mushroom)
9. 2 1/4 tbsp fish sauce
10. 2 tbsp lime juice
11. 4-5 lime kaffir leaves
12. 3/4 cup of water
13. 2 cups fresh coconut milk
14. 2 tbsp sugar (depend on you)
15. Coriander leave to garnish (chopped)

Method

1. Boil water in a medium / large sauce pan with * ingredients over medium heat for 5-8 minutes.

2. When the soup is boiling, add in straw mushroom and kaffir lime leaves and bring to boil for another 2 minutes. Pour coconut milk in the soup and boiled over slow heat for 10-15 minutes. Add in fish sauce, lime juice, sugar and the seafoods. Stir them well and cook for a minute or 2 minutes.

3. Turn off the heat. Pour the soup into serving bowl and garnish with coriander leave.

Note :

1. Please do not overcooked the seafoods to maintain their freshness.

Happy Public Holiday to Selangorian due to Hari Keputeraan Sultan Selangor tomorrow. Daulat Tuanku!




Love,

Honey

SOTONG GORENG TEPUNG (Deep Fried Squids)

السلام عليكم
Peace be upon you

Most of us are seafood lover but you have to take note that too much of seafoods will caused you high choloesterol in your body. Specially prawns.. I believe all of you love to eat prawns very much and for 100gm of prawns contain 195mg (65% DV) cholesterol. So, do you still love to eat prawns?? The highest cholesterol food is.... EGG YOLKS! With 1234mg per 100gm serving or 411% of the DV.. Phew!! Terlalu tinggi dek non oi! Once you read this, cut off your daily meals of soft boiled egg (telur separuh masak), fried egg (telur mata kerbau), omelette and also scramble egg. Makan sekali sekala tak apa but do not take it frequently.

So today I would like to share with you one of squid recipes which is deep fried squids.

Ingredients

1. 2 tubes of squids (XL size)
2. 2 tbsp wheat flour *
3. 4 tbsp rice flour *
4. 1 egg white
5. 2 1/2 tbsp curry powder *
6. A pinch of salt *
10. 3 cups of vegetable oil

Method

1. Clean the squids and cut it into rings, drain and pat dry with kitchen paper towel.

2. Add the squids into the egg white and mix them well. Meanwhile, in large plastic bag, shake together * ingredients. Drain and add squids to flour mixture, shake to coat. Transfer to sieve, lightly shake off excess flour mixture.

3. Heat oil in a medium pot (betul-betul panas ok), deep fried the squids till golden brown. Once brown, drain the squids and place it on the kitchen paper towel to absorb the excess oil.

4. Serve with dipping sauce or chili sauce.

Note :
1. DV = Daily Value
2. Pastikan lepas cuci sotong tu betul-betul keringkan supaya nanti goreng tak meletup-letup and dapat coat tepung dengan sepenuhnya.
3. Pastikan minyak menggoreng betul-betul panas setiap kali nak goreng sotong tu sebab kalau kurang panas, tepung yang di salut tadi akan terkeluar.

Sebenarnya ini recipe ketiga untuk sotong goreng tepung sebab recipe pertama and kedua macam tak puas hati pulak. This round, my squids more crispy than previous. I suka sangat makan sotong goreng tepung dekat Uptown PJ.. Kat sana malam-malam ada banyak hawkers and this one, kedai dia kat corner sikit and nama kedai I lupa tapi tukang masaknya I ingat sebab I suka dia sebab dia handsome!! :) Nama dia Ivan.. dia masak dengan mak dia while pak nye pulak tukang ambil order. Oh Ivan, lama sungguh kita tak ketemu. Macho weh masa dia masak tu.. hahahaha! haih lah.. gatal sungguh!

Try it and you won't regret!


Love,

Honey

will contain 195mg (65% DV) of cholesterol
Read more at http://www.healthaliciousness.com/articles/foods-highest-in-cholesterol.php#jiMuCsuPcW6WJAYm.99

SWEET & SOUR BARRAMUNDI

Salam.

Sekarang kat Malaysia ni kecoh dengan hal si Alvin yang update gambar kat FB which is offended Muslim dengan letak caption 'Selamat berbuka puasa' sambil tunjuk bak kut teh and ada cop tanda halal lagi..
Hai lah budak zaman sekarang, macam-macam hal. Dulu kecoh dengan blog sex dia. Mak pak dia tak malu ke? Ish ish ish.. and I terpikat dengan tulisan Saiful Nang yang I rasa ada betulnya juga di situ.

"Saya sayang Agama saya dan tak mahu orang suka-suka persendakannya. Tapi saya tak akan melatah dan meradang bersama-sama 1Malaysia kepada seorang blogger yang cuba menyakat kita. Sex blogger pulak tu. Beliau tiada kapasiti dan kredibiliti dari segi akhlak untuk kita bazirkan perhatian. Kita ni selalu sangat kena sakat sikit melompat dan bersilat nak meradang dan bersilat (tapi sekadar di fb sahaja) jadi orang suka sakat kita selalu. Biar mereka ditangkap, disoal siasat, diambil tindakan, dipenjara atau apa-apa sekalipun dalam peruntukan undang-undang yang ada TAPI KITA TAK PAYAH BAGI ORANG-ORANG MACAM NI POPULARITI dengan menunjukkan sangat kemarahan kita yang dizahir dengan maki hamun juga.

Tak pula kita nak melompat bersilat biarkan anak atau adik perempuan kita keluar malam kononnya ke wayang tapi selesaikan "tugas" dalam kereta. Tak pula kita nak melompat bila orang Islam sendiri minum arak (kecuali pemain bolasepak atau anak-anak ahli politik korang bising lah).

Dalam sejarah Islam yang manakah ada menyatakan hinaan / ejekan mesti dibalas dengan hinaan juga?

Firman Allah “Serulah (manusia) kepada jalan Tuhan-mu dengan hikmah dan pelajaran yang baik dan BANTAHLAH mereka dengan cara yang baik. Sesungguhnya Tuhanmu Dialah yang lebih mengetahui tentang siapa yang tersesat dari jalan-Nya dan Dialah yang lebih mengetahui orang-orang yang mendapat petunjuk”..
(An-Nahl : 125)

Saya tak kisah anda nak marah saya. Saya tak setuju kita kecoh beramai-ramai kerana disakat oleh seorang blogger yang sebelum ini saya pun tak kenal dan rupanya akhlaknya pun sangat rendah. Siapakah musibat-musibat yang ramai buang anak? Siapa yang ramai jadi pondan? siapa yang ramai jadi pengkit? siapa yang ramai jadi drug addict? siapa yang ramai dalam penjara? siapa yang ramai dalam pusat serenti? siapa yang ramai dalam kelab malam? KALAU BUKAN ORANG KITA.

Kita marah orang lain hina islam dengan ambil gambar makan bakuteh kemudian letak caption selamat berbuka puasa dan beberapa statement sakatan lainnya. Siap ada orang ugut bunuh dia (kononnya jihad). Tapi ORANG KITA sendiri yang memperlekehkan Islam sendiri kita tak nampak sangat.

Orang luar hina Islam kerana mereka tak kenal Islam. KITA hina Islam selepas kita kenal Islam....SIAPA LAGI TERUK? Dah lama orang satu persatu buat hal mengganggu kita dan kita layankan mereka, dan itu buatkan mereka MENERUSKANnya. Lepas ni boleh jadi macam Namwee buat berkali-kali lepas tu boleh dapat pulak mendamping menteri.

Melatahlah, nanti LAGI RAMAI ORANG SAKAT kita ok!
Ada juang jihad lain yang lebih penting dari layan seorang blogger yang tiada nilai untuk dilayan. Kita semua ada usaha yang terbatas, mengapa tak digunakan untuk mencantikkan Islam dari dalam supaya tidak dihina orang.


SAIFUL NANG
Yang nak makan babi silakan. Saya puasa."

Biar lah dia dengan labu-labunya cuma nasihat I, tak kira kita ni agama apa, kita hormat agama orang lain. Didik anak-anak dari kecil penuh dengan kesopanan dan adap supaya bila dah besar kelak tidak menconteng arang ke muka orang tua.

I was updated Steamed Barramundi with Lime yesterday and today I would like to update recipe for Sweet & Sour Barramundi as requested by my friend from Singapore. Baru lah fair kan walaupun kebanyakkan vote for steamed with lime at my FB page semalam :)

Ingredients

1. 1 Barramundi fish (normal size and cleaned)
2. 1 cup of corn flour (to coat the fish)
3. 5 tbs cooking oil
4. 3-4 chilli paste (I blend dried chillies with shallot, garlic and shrimp paste)
5. 3 bird's eyes (grounded)
6. 2-3 tbs fish sauce
7. 1/2 cup white sugar
8. 3 tbs ketchup (tomato sauce)
9. 1/4 cup pineapple (diced)*
10. 1/4 cup red capsicum (diced)*
11. 1/4 cup yellow capsicum (diced)*
12. 1/4 cup cucumber (diced)*
13. 1/4 cup coriander leaves (copped)
14. 800ml cooking oil (to deep fried the fish)
15. 200ml water
16. Salt (to marinate the fish)

Method

1. Heat the cooking oil in a wok. Meanwhile, marinate the fish with salt and coat it with the corn flour. Once the oil hot enough, deep fried the fish until golden for both side. Put aside.

2. In a medium sauce pan, heat the cooking oil. Add chilli paste and cook for 5 minutes or till frangrance. Add ketchup, sugar and fish sauce and mix them well.

3. Pour 200ml water into the sauce pan and let it boil. Once boiled, mix a teaspoon of corn flour with water and pour into the sauce. Add the * ingredients and let it boil again till the sauce lil bit thicken.

4. Place the fish on a plate and pour the sauce over the fish and granish with copped coriander leaves. Ready to serve.

The Barramundi so crisp outside and soft inside.

Kalau nak ikan ni nampak cantik on the plate, belah perut ikan tu sampai ke belakang. Alah macam you all nak buat ikan sumbat tu... tapi ikan sumbat belah dari belakang kan? Pastu masa goreng tu kembangkan ikan tu. Tapi di goreng bahagian bawah (perut) dulu baru nampak cantik kembnag dia tu.

Note :

1. Tujuan kita coat ikan ni dengan tepung jagung adalah untuk mendapatkan ikan yang garing and nanti bila di tuang dengan sos takde lah lembik sangat. Still garing gitu!
2. Kalau takde sos ikan, guna garam pun tak apa..takde masalah.

Good luck!

Love, Honey.

PRAWN SCAMPI

Salam.

Today I would like to share with you the Prawn Scampi recipe. Since I don't have any crusty french bread in my kitchen, I substitute with Massimo bread loaf (LOL).

Ingredients

1. 500gm pound jumbo prawn, shelled and deveined
2. Salt and freshly ground black pepper
3. 2 tbs unsalted butter
4. 2 tsp minced garlic
5. 1/4 cup dry white vermouth (I skip this ingredient)
6. 1 tbs freshly squeezed lemon juice
7. 1 tsp finely chopped flat-leaf parsley leaves
8. 1/4 tsp grated lemon zest

Method

1. Put the prawn on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the prawn so they lay flat and are evenly spaced.

2. Heat the pan over medium heat. Season the prawn with salt and pepper. Add the butter into the pan. When the foaming subsides, raise the heat to high, and add prawn over the pan so the prawn fall into the pan all at once. Cook the prawn without moving them, for 1 minute. Add the garlic and lemon juice, turn over the prawn and cook for another 1 minute or until the liquid slightly thickened.

3. Stir in the zest and parsley into the pan. Transfer the prawn to a bowl or plate. Ready to serve and serve with slices of french bread.

 The dish  is suitable for those who are on diet :)

The shrimp look so crunchy isn't it?

Love,

Honey.