NASI LEMAK & AYAM SAMBAL

Salam.

Kesian kat kawan I sorang yang jauh nun di Brunei tu. Dia dah request laaaaama dah resepi untuk ayam masak sambal ni and baru ni lah berkesempatan nak update. Sebut pasal ayam kan, semalam I buat butter chicken for iftar. Punya lah sedap tekak I ni makan. Lepas makan minum pulak air sirap bandung, slurrrppp!!! Dap dap dap! Rupanya lagi sedap sirap bandung tu di bancuh guna susu sejat (susu cair) berbanding susu pekat. Susu sejat tu I guna untuk butter chicken, jadi ada lebih lagi separuh. Sayang la pulak coz kalau simpan dalam fridge pun ntah bila nak guna pastu terus susu tu basi. Pastu dapat pulak idea buat sirap bandung. Sedapnye la hai.. Alhamdulillah.

Ha kau! Meriah betul nasi lemak platter I ni.. Macam-macam adaaaaaa.. (mcm pokcik iklan astro tu).

 AYAM SAMBAL

Bahan - bahan

1. 6 ketul bahagian ayam (ayam yang di potong 12, jadi separuh daripada ayam lah)
2. 8-10 sudu besar cili kering yang di kisar (kisar dengan bawang merah, bawang putih dan belacan)
3. 1 sudu kecil asam jawa extra adabi
4. Garam secukupnya
5. 1/2 sudu kecil serbuk perasa (tak payah banyak-banyak! kang botak kepala)
6. Air secukupnya
7. 1/2 cawan minyak masak
8. 1 sudu besar gula
9. 1 batang serai (di ketuk - crushed)
10. 2 sudu kecil serbuk kunyit (untuk perapan ayam)
11. 1 sudu kecil garam (untuk perapan ayam)
12. Minyak masak secukupnya untuk menggoreng (ayam)
13. Bawang besar untuk hiasan.

Cara - cara

1. Lumurkan ayam dengan garam dan serbuk kunyit. Apabila minyak panas, goreng ayam separuh masak dan ketepikan.

2. Panaskan minyak dalam kuali. Tumiskan cili kisar dan serai sehingga garing dan naik bau. Masukkan dua cawan air ke dalam sambal dan kacau hingga sebati . Masukkan garam, asam jawa dan serbuk perasa ke dalam sambal dan biarkan mendidih.

3. Setelah sambal mendidih dan hampir kering, masukkan lagi 1/2 cawan air dan biarkan mendidih lagi sekali. Setelah mendidih, masukkan gula dan kacau sebati. Kemudian masukkan ayam yang telah di goreng tadi dan juga bawang besar yang di potong bulat.

4. Kacau sebati dan masak hingga sambal agak kering sedikit dan bawang besar tadi layu. Suaikan rasa dan sedia di hidang.


NASI LEMAK

Bahan-bahan

1. Beras (I guna beras Jasmine Super 5-I tak bagi anggaran sebab ukuran 'pot' kita lain-lain)
2. Santan (Pun I tak bagi anggaran sebab tak tau beras you all banyak mana)
3. 1 inci halia di hiris halus
4. 2-3 ketul bunga lawang
5. 1 batang kulit kayu manis
6. 1-2 sudu kecil garam
7. 1-2 helai daun pandan (di ikat atau di simpul)

Cara-cara

1. Cuci beras hingga bersih. Masukkan santan, halia, bunga lawang, kulit kayu manis, garam dan daun pandan.

2. Tekan la button rice cooker tu and tunggu sampai masak hehehehehe

Note :
1. Kenapa I guna beras Jasmine? Sebab........................... dapat supply free! My bro in law keje kat Jasmine sebab tu kita orang sekeluarga makan beras Jasmine. Tak kisah beras apa pun boleh tapi kalau you all guna beras ni santan tu lebih sikit dari ukuran beras. Kalau masak biasa pun macam tu jugak sebab beras ni akan keras kalau air sama dengan ukuran beras.

2. Kalau masak nasi lemak guna rice cooker you all kena kacau masa dia mendidih and masa nasi hampir masak. If not nasi tu masak tak cukup rata and jadi nasi antah.

Cantik je nasi dia tu kan?

Ha... sebelah ayam tu sambal paru. Sama je cara nak buatnye cuma lebihkan gula sikit je. Walaupun camera handphone je ku pakai, tetapi gambarnya tetap memuaskan hati! :)

Selamat mencuba you all.

Love,
Honey.

BLACK SESAME CHIFFON CAKE

Salam.

I am sooooo happy because my page had viewed over than 1000 times. Most of them came from Malaysia and also from other countries like Singapore, Vietnam, Brunei, United States of America and Saudi Arabia. I wish that more visitors from other countries will come to visit my page.

So today, I'm glad to share with you my other chiffon cake type which is Black Sesame Chiffon Cake.

 Ingredients 

(Equipement : 20cm round tube pan)

1. 5 egg whites

2. 90gm caster sugar

3. 10gm corn flour

4. 70 gm cake flour (you may substitute with all purpose flour)

5. 5 egg yolks

6. 20gm sugar

7. 30gm black sesame paste

8. 60ml soy milk

9. 40gm canola oil

20gm toasted sesame seeds

Method

1. Preheat oven to 170 C. Sift the flour.

2. Combine egg yolks, white sugar and black sesame paste in a bowl and mix well. Add soy milk and oil and mix well. Add flour and mix until batter become thicken and sticky, then fold in black sesame seeds.

3. Make meringue. Combine sugar and corn flour. Beat the egg whites until foamy. Gradually add sugar mixture and continue whisking till the egg whites are glossy and with firm but not too stiff peaks.

4. Add 1/3 og meringue into egg yolk mixture and fold lightly. Add in the remaining, fold to incorporate completely. Be gentle.

5. Pour batter into and ungreased chiffon cake tube pan (Do not grease or line the pan). Level the batter, bake for 40-50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool on wire rack.

6. To remove chiffon cake form pan, use a spatula, run along the sides of the cake to release it. Then using the spatula, run the bottom of the cake, where it's stuck to the pan. Then turn over onto a plate, it will just naturally fall out. Ready to serve.

 Note :

1. You can use the very thin and sharp knife to run along the sides of the cake to release it.

Semalam, masa balik keje terus solat Asar takut tak sempat sebab sampai rumah pun lebih kurang 6.10pm macam tu. Pastu nak kena masak pulak jadi solat lah dulu. Pastu kan, you all tau tak ada orang ganggu I solat? Ish.. geram je dalam hati ni. 

Tengok muka tu, minta simpati untuk di belai la tu!

Dari sebelum habis solat sammmmmpai lah habis solat dia dok menyendeng-nyedeng kat I. Masa I berdiri dia gesel-gesel kepala tu kat kaki.. Pastu jalan-jalan around me.. sampai lah I baca Tahiyat Akhir, dia terus baring kat riba I.. amboiiiiiiiiiii bukan main lagi. Kalau main kat luar tu dengan kawan-kawan, kita panggil pun dia tak endahkan.  Itu lah SNOWY I uh uh uh manja tapi suka menggigit. (-.-')

Love, 
Honey.

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.

'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.

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.

SAMBAL SOTONG

Salam.

Hi Hi Hi.. Kembali bersiaran pada hari yang mulia ini :) Hari ni nak share recipe Sambal Sotong. I had this sambal sotong on my first sahur, punya lah sedap cuma terlalu pedas! Jom kita tengok recipenya.

Bahan-bahan

1. 15-20 tangkai cili kering (depend on you nak pedas macam mana)*
2. 1 biji bawang besar*
3. 3 biji bawang putih*
4. 2 cm belacan*
5. 1/2 sk asam jawa extra adabi
6. 2 ekor sotong size XL (di buang kulit dan di potong bulat)
7. Garam
8. Serbuk perasa
9. 1/4 cawan minyak masak
10. 1 cawan air

Cara-cara

1. Kisar semua bahan yang bertanda *

2. Panaskan minyak masak di dalam kuali. Tumiskan bahan yang telah di kisar hingga naik bau dan pecah minyak.

3. Masukkan air, asam jawa, garam serta serbuk perasa dan biarkan hingga agak kering. Setelah hampir kering, masukkan sotong dan kacau hingga sebati selama 1-2 minit.

4. Tutup api dan sedia di hidang.

Note :
1. Sotong agak berair, sebab tu sambal mesti lah di tumis sehingga kering or hampir kering.
2. Masak sotong kurang dari 2 minit adalah kerana tak nak sotong menjadi liat dan kurang segar.
3. Kalau suka, boleh masukkan bawang besar yang di potong bulat ke dalam sambal.

Baru lah hati ni nak gumbira sikit sebab my Mom nak datang sini esok. Tapi terpaksa di tunda sebab abang I yang tinggal kat kampung tu tak sihat. Sekarang dia masuk wad kat Hospital Taiping. Sis in law kata suspect batu karang tapi belum confirm. Minta you all semua doakan kesihatan dia ye (Terima kasih)? Sebab dah tak sanggup tengok dia operation lagi sebab dulu dia pernah operation jantung.. Sian dia.

Kalau tak, hari-hari balik rumah lauk-pauk dah sedia terhidang la kalau my Mom ada sini uh uh uh. Apa nak buat.. terpaksa la I masak sendiri. If not bungkus aje.... (-.-')

Minggu ni you all buat apa? Main masak-masak ke? I nak main masak-masak dengan bff tapi tak tau bila. In shaa Allah, kalau jadi I update kat page I ni ye?

Selamat berhujung minggu dengan family and orang tersayang!

DUMPLING / GYOZA

Salam.

Ramai yang suka makan dumpling kan atau kalau di Jepun namanya Gyoza. It is one of Chinese foods tapi sekarang dumpling ni di gemari bukan sahaja di kalangan orang-orang Cina malah orang Melayu and India pun suka. I punya teringin nak makan dumpling ni, I buat sendiri you... Ye lah, kebanyakkannya dumpling ni tak halal. Susah nak cari yang halal. Jadi haritu I pun buat lah dumpling ni..berintikan daging ayam.

GYOZA / DUMPLING SKIN

Ingredients

1. 2 cups of all-purpose flour
2. 1/2 cup boiled water (depends on weather, please add water if the dough too dry)
3. a pinch of salt

Method

1. Sift two cups of all-purpose flour into a large bowl and stir in a pinch of salt.

2. Add about 1/2 a cup of boiled water, little by little, using chopsticks (or wooden spatula) to stir, until you can form the mixture into a ball. Depending on the weather, you may need to add a little bit more water to reach this consistency.

3. Let the dough sit in the bowl, covered with a damp cloth, for 1 hour.

4. Shape the dough into a long log, and cut the log crosswise into 40 slices. The trick here is to get the log as cylindrical as possible, as this will help in shaping your wrappers into nice circles later on.

5. To maintain similar size in your pieces, cut the log into 4 equal pieces, and then cut each of those pieces in half, and so on. Dust each cut side with additional flour (this help prevent the surfaces from drying out).

6. Also, make sure you are using a very sharp knife to cut your log, as this will help you maintain the circular shape of your slices (otherwise they kind of mash down and turn into ovals, which is okay, but will be harder to roll out into circular wrappers).

7. Roll each piece of dough into a 3-inch disk, making the outer edge thinner than the center, then dust it liberally with additional flour, and stack them (the flour will help keep them fresh and prevent them from sticking to each other).

8. Initially your wrappers might be very funny shapes, but they’ll still taste good! The more you make, the better you’ll get at making circles. The more circular your slices are (from cutting your dough log), the more successful you will be when rolling them out.

9. If you want an easy way to cheat and get perfectly circular wrappers, grab a circular cookie cutter that is 3- to 3.5-inches in diameter, roll out your dough to a slightly larger size, and use the cutter to cut out a perfect circle.

FILLING

Ingredients

1. 1 packet minced beef or minced chicken (Ramly brand)
2. 1 stalk spring onion (chopped)
3. 100 gm cabbage (minced)
4. 3 cm carrot (tiny slices)
5. 2 cloves garlic (minced)
6. 2 tsp white pepper
7. 1 tsp salt
8. 1 tbsp sugar

Method

1. Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the meat, garlic, spring onion, carrot, white pepper and sugar. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.

2. Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.

3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up. Cook the remaining dumplings the same way. Serve the hot dumplings accompanied by the dipping sauce.

Filling

 

Dumpling / G yoza Skin

Kenapa? Tak percaya I buat kulit dumpling sendiri. My Chinese ex-colleague cakap dia sendiri pun tak tau macam mana nak wrap dumpling ni tambah lagi kalau nak buat, lagi lah tak tau! ha ha ha.
Hantam saja lah labu... asalkan nampak bentuk dumpling.

Sebelum di masak.

Try la buat.. Bulan-bulan puasa ni makan dumpling pon sodap! Terliur dah ni... Alahai... :)

Selamat mencuba!