Friday, August 29, 2014
Tuesday, August 26, 2014
Thursday, August 21, 2014
GARDEN UPDATE : PART 10 - THAI BASIL
السلام عليكم
Peace be upon you
My Thai Basil plant started to flowering for the first time! Yeay! I took above photo on Tuesday (19/08/2014) morning. So nanti dapat cucu lah I hihi.
And it's blooming yesterday (20/08/2014) morning! Sorry gambar blur sikit sebab kelam kabut nak pergi keje that morning. I love that qorgeous purple flowers.. happy happy happy.
Love,
Honey
Peace be upon you
My Thai Basil plant started to flowering for the first time! Yeay! I took above photo on Tuesday (19/08/2014) morning. So nanti dapat cucu lah I hihi.
And it's blooming yesterday (20/08/2014) morning! Sorry gambar blur sikit sebab kelam kabut nak pergi keje that morning. I love that qorgeous purple flowers.. happy happy happy.
Love,
Honey
Wednesday, August 20, 2014
LAKSA JOHOR
السلام عليكم
Peace be upon you
On the last 4th Raya, I cooked Nasi Daging and Laksa Johor for my relatives. And the best part is I tak sempat pun nak ambil gambar hidangan raya tu. Oh, Laksa Johor tu I masak for the first time ever ok! :)
Since I'm craving for Laksa Johor, I cooked it for Sunday lunch.
Serving For 4-5
Laksa
Ingredients
A
1/2 pack dried spaghetti
Enough water to boil
A pinch of salt
A splash of extra virgin olive oil
B
4 L size mackerel
2 asam keping
Enough water to boil
C
2 Onions (thinly sliced)*
8-10 cloves garlic (thinly sliced)*
1 cup of chili paste
8 cm ginger (thinly sliced)*
7 cm galangal (thinly sliced)*
2 tbsp cumin powder
1 cup fish curry powder
1 tbsp tumeric powder
1/2 cup kerisik
5 cups coconut milk
3 stalks lemongrass (thinly sliced)*
A bunch of vietnamese leaves (tie knot)
2 tumeric leave (tie knot)
1 torch ginger (bunga kantan - devide by 4)
3 litter of water
2 1/2 cup of vegetable oil
Salt to taste
D
Cucumber (finely sliced into matchsticks)
Onion (devide to two and finely sliced)
Snake beans (finely sliced)
Torch ginger (finely sliced)
Bird's eye chilies (finely sliced)
A handful of bean sprouts
Mint leaves
Hard boil eggs
Vietnamese leaves (finely sliced)
Calamansi (divide to two)
Method
Boil the water in a heavy bottom sauce pan with salt. Once the water boiled, add in the spaghetti and cook until al dante. Rinse with cold water and drain. Pour a splash of olive oil over the cooked spaghetti and coat accordingly to avoid they stick to each other. Set aside.
Cook mackerels with asam keping/gelugor till tender. Let it cool and separate the fish bone and the fillet. Place the fish fillet into the food processor and grind till become a smooth paste (use the fish broth to grind the fish fillet). Set aside.
Grind all the * ingredients with 2 cups of water and set aside. In a big pot, heat the vegetable oil over the medium heat and pour in the grinded * ingredients. Cook for 10 minutes or till fragrant. Add in chili paste, cumin powder, tumeric powder, curry powder, vietnamese leaves, tumeric leave and cook for another 15-20 minutes till fragrant.
Once the grinded ingredients fully cooked and become so aromatic, pour in the mackerel paste and the water. Boil for 1/2 an hour over high heat or till the gravy lil bit thicken.
Add in salt and pour the coconut milk into the gravy and cook until the gravy lil bit thicken for second round. Turn off the heat and set aside.
Sambal Belacan
Ingredients
A handful dried chilies
3 red chilies (seeded)*
5 cm shrimp paste *
A pinch of salt *
1 tsp tamarind paste
Method
Seeded the dried chilies and soak in the water for several minutes. Place it in the stone motar together with * ingredients and pound till the chilies turn to paste. Pour into a bowl and mix with tamarind paste.
Place the cooked spaghetti in a bowl, pour the gravy over spaghetti and garnish with cucumber, onion, snake beans, bean sprouts, torch ginger, mint leave, hard boiled egg, bird's eye chilies, Vietnamese leaves, calamansi and sambal belacan.
Enak bukan kalau dapat sekali sekala :) Selamat mencuba!
Love,
Honey
Peace be upon you
On the last 4th Raya, I cooked Nasi Daging and Laksa Johor for my relatives. And the best part is I tak sempat pun nak ambil gambar hidangan raya tu. Oh, Laksa Johor tu I masak for the first time ever ok! :)
Since I'm craving for Laksa Johor, I cooked it for Sunday lunch.
Serving For 4-5
Laksa
Ingredients
A
1/2 pack dried spaghetti
Enough water to boil
A pinch of salt
A splash of extra virgin olive oil
B
4 L size mackerel
2 asam keping
Enough water to boil
C
2 Onions (thinly sliced)*
8-10 cloves garlic (thinly sliced)*
1 cup of chili paste
8 cm ginger (thinly sliced)*
7 cm galangal (thinly sliced)*
2 tbsp cumin powder
1 cup fish curry powder
1 tbsp tumeric powder
1/2 cup kerisik
5 cups coconut milk
3 stalks lemongrass (thinly sliced)*
A bunch of vietnamese leaves (tie knot)
2 tumeric leave (tie knot)
1 torch ginger (bunga kantan - devide by 4)
3 litter of water
2 1/2 cup of vegetable oil
Salt to taste
D
Cucumber (finely sliced into matchsticks)
Onion (devide to two and finely sliced)
Snake beans (finely sliced)
Torch ginger (finely sliced)
Bird's eye chilies (finely sliced)
A handful of bean sprouts
Mint leaves
Hard boil eggs
Vietnamese leaves (finely sliced)
Calamansi (divide to two)
Method
Boil the water in a heavy bottom sauce pan with salt. Once the water boiled, add in the spaghetti and cook until al dante. Rinse with cold water and drain. Pour a splash of olive oil over the cooked spaghetti and coat accordingly to avoid they stick to each other. Set aside.
Cook mackerels with asam keping/gelugor till tender. Let it cool and separate the fish bone and the fillet. Place the fish fillet into the food processor and grind till become a smooth paste (use the fish broth to grind the fish fillet). Set aside.
Grind all the * ingredients with 2 cups of water and set aside. In a big pot, heat the vegetable oil over the medium heat and pour in the grinded * ingredients. Cook for 10 minutes or till fragrant. Add in chili paste, cumin powder, tumeric powder, curry powder, vietnamese leaves, tumeric leave and cook for another 15-20 minutes till fragrant.
Once the grinded ingredients fully cooked and become so aromatic, pour in the mackerel paste and the water. Boil for 1/2 an hour over high heat or till the gravy lil bit thicken.
Add in salt and pour the coconut milk into the gravy and cook until the gravy lil bit thicken for second round. Turn off the heat and set aside.
Sambal Belacan
Ingredients
A handful dried chilies
3 red chilies (seeded)*
5 cm shrimp paste *
A pinch of salt *
1 tsp tamarind paste
Method
Seeded the dried chilies and soak in the water for several minutes. Place it in the stone motar together with * ingredients and pound till the chilies turn to paste. Pour into a bowl and mix with tamarind paste.
Place the cooked spaghetti in a bowl, pour the gravy over spaghetti and garnish with cucumber, onion, snake beans, bean sprouts, torch ginger, mint leave, hard boiled egg, bird's eye chilies, Vietnamese leaves, calamansi and sambal belacan.
Enak bukan kalau dapat sekali sekala :) Selamat mencuba!
Love,
Honey
Friday, August 15, 2014
Wednesday, August 13, 2014
RENDANG AYAM
السلام عليكم
Peace be upon you
Since I'm still on raya holidays, I cooked Chicken Rendang for our early lunch on last week ; Tuesday. Oh heaven, sebab during raya festive I tak makan banyak rendang because we all tak buat rendang for this year raya. Makan rendang at my neighbours place aje. Kalau kat rumah orang tu biasa lah.. hanya dua tiga cubit saja dapat makan hihi.
Ingredients
A
1/2 chicken (cut to small pieces)
2 tsbp tumeric powder
1 tsp salt
B
10 shallots (thinly sliced)*
5 cloves garlic (thinly sliced)*
5 cm ginger (thinly sliced)*
5 cm galangal (thinly sliced)*
5 stalks lemongrass (thinly sliced)*
2 tumeric leaves (finely sliced)
10 bird's eye chilies *
1/2 cup chili paste
2 tsp tumeric powder
2 tbsp dry coconut paste (kerisik)
1 asam keping (garcinia atroviridis. You can substitute with 1 tsp tamarind paste)
2 cups vegetable oil
5 cups of water
2 cups coconut milk
Salt to taste
Method
Clean the chicken and drain. Rub chciken with tumeric powder and salt. Heat oil in a wok and fry chicken till lil bit brown or half cooked. Drain the excess oil and set aside.
Grind * ingredients in a food processor with a cup of water till the ingredients turn to smooth paste. Heat oil in a wok over medium heat and pour the grinded ingredients, cook till fragrant and lil bit brown. Add in tumeric powder, chili paste and cook for several minutes till fragrant.
Add in the fried chicken and mix them well. Add in the water, salt, asam keping, kerisik and cook for half an hour or till the water almost absorbed. Add in coconut milk and tumeric leaves, cook for another 20 minutes or till the gravy thicken (you have to stir accordingly to avoid the coconut milk become lumps)
Turn off the heat and serve with hot fragrance Jasmine rice.
Note : You all boleh guna minyak gorengan ayam tadi kalau tak nak membazir. :)
Ada sesetengah orang masuk terus ayam tanpa goreng separuh masak, but mine I lebih suka goreng sekejap. And ada juga sesetengah orang masak rendang taruk daun limau purut, pun boleh! Sebab I kadang-kadang pun masuk juga daun limau purut tu. Cuma kali ni I tak masukkan. Ia akan lebih wangi gitu. I juga suka tabur lebihan daun kunyit masa hidang sebab lebih aroma gitu!
I juga tak masukkan gula sebab rasanya dah cukup manis. Tak perlu gula pun.. hihi
Selamat mencuba!
Love,
Honey
Peace be upon you
Since I'm still on raya holidays, I cooked Chicken Rendang for our early lunch on last week ; Tuesday. Oh heaven, sebab during raya festive I tak makan banyak rendang because we all tak buat rendang for this year raya. Makan rendang at my neighbours place aje. Kalau kat rumah orang tu biasa lah.. hanya dua tiga cubit saja dapat makan hihi.
Ingredients
A
1/2 chicken (cut to small pieces)
2 tsbp tumeric powder
1 tsp salt
B
10 shallots (thinly sliced)*
5 cloves garlic (thinly sliced)*
5 cm ginger (thinly sliced)*
5 cm galangal (thinly sliced)*
5 stalks lemongrass (thinly sliced)*
2 tumeric leaves (finely sliced)
10 bird's eye chilies *
1/2 cup chili paste
2 tsp tumeric powder
2 tbsp dry coconut paste (kerisik)
1 asam keping (garcinia atroviridis. You can substitute with 1 tsp tamarind paste)
2 cups vegetable oil
5 cups of water
2 cups coconut milk
Salt to taste
Method
Clean the chicken and drain. Rub chciken with tumeric powder and salt. Heat oil in a wok and fry chicken till lil bit brown or half cooked. Drain the excess oil and set aside.
Grind * ingredients in a food processor with a cup of water till the ingredients turn to smooth paste. Heat oil in a wok over medium heat and pour the grinded ingredients, cook till fragrant and lil bit brown. Add in tumeric powder, chili paste and cook for several minutes till fragrant.
Add in the fried chicken and mix them well. Add in the water, salt, asam keping, kerisik and cook for half an hour or till the water almost absorbed. Add in coconut milk and tumeric leaves, cook for another 20 minutes or till the gravy thicken (you have to stir accordingly to avoid the coconut milk become lumps)
Turn off the heat and serve with hot fragrance Jasmine rice.
Note : You all boleh guna minyak gorengan ayam tadi kalau tak nak membazir. :)
Ada sesetengah orang masuk terus ayam tanpa goreng separuh masak, but mine I lebih suka goreng sekejap. And ada juga sesetengah orang masak rendang taruk daun limau purut, pun boleh! Sebab I kadang-kadang pun masuk juga daun limau purut tu. Cuma kali ni I tak masukkan. Ia akan lebih wangi gitu. I juga suka tabur lebihan daun kunyit masa hidang sebab lebih aroma gitu!
I juga tak masukkan gula sebab rasanya dah cukup manis. Tak perlu gula pun.. hihi
Selamat mencuba!
Love,
Honey
Monday, August 11, 2014
BANANA CAKE
السلام عليكم
Peace be upon you
Recipe adapted from : Kak Ros Jintan Manis
Preheat oven at 180°c
Ingredients
2 cups of plain flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
A pinch of salt
3 ripe bananas (mashed)
1/2 cup vegetable oil
1 tsp vanilla essence
2 eggs
Method
Grease 2lb loaf tin. Whisk eggs and sugar in a large bowl till the batter turn to pale colour.
Whisk in mashed bananas and vanilla essence, whisk for 2 minutes.
Add in dry ingredients and mix them well with a rubber spatula / hand whisker.
Finally, add in the oil and mix them well. Pour the batter into the loaf tin and bake for an hour.
Once baked, place it on wire rack to cool and remove from the tin. Serve warm or at room temperature.
Love,
Honey
Peace be upon you
Recipe adapted from : Kak Ros Jintan Manis
Preheat oven at 180°c
Ingredients
2 cups of plain flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
A pinch of salt
3 ripe bananas (mashed)
1/2 cup vegetable oil
1 tsp vanilla essence
2 eggs
Method
Grease 2lb loaf tin. Whisk eggs and sugar in a large bowl till the batter turn to pale colour.
Whisk in mashed bananas and vanilla essence, whisk for 2 minutes.
Add in dry ingredients and mix them well with a rubber spatula / hand whisker.
Finally, add in the oil and mix them well. Pour the batter into the loaf tin and bake for an hour.
Once baked, place it on wire rack to cool and remove from the tin. Serve warm or at room temperature.
Love,
Honey
Wednesday, August 6, 2014
CHILI CRABS
السلام عليكم
Peace be upon you
Fuuuh fuuuh fuuuh... Berdebu dan bersawang rumah I ni. Punya lah lama tak balik hahaha. Apa khabar you all? Ada sihat kah? Amacam raya..ada best?? This year takde gambar raya pon and most sadly is takde gambar juadah hari raya pon! Sedih betul. Raya pertama my Mom buat Laksa Utara dan on 4th of raya I buat Laksa Johor dan Nasi Daging. Kesemuanya tak sempat ambil gambar.. :(
Hari ni nak share recipe chili crab dengan you all walaupun you all dah tau hihi. I masak untuk my Mom's breaking-fast on last Monday.
Ingredients
2 medium size crabs (cleaned)
3 tbsp chili paste (grinded with shallots,garlics and shrimp paste)
2 tbsp chili sauce
1 tbsp oyster sauce
1 tbsp tomato paste
A pinch of salt
1 tbsp sugar
1/2 cup of water
3 tbsp vegetable oil
Coriander leaves for garnish
Method
Take off the crab shells, clean, rinse and drain. Set aside.
Heat oil in a wok over medium heat. Cook chili paste till fragrant and add in chili sauce, oyster sauce, tomato paste, salt, sugar and mixed them well. Pour in the water and cook for 2 minutes.
Add in crabs including their shells, stir accordingly and cover with lid. Cook for 2 minutes.
Take off the lid, mix them well and cook till the water absorbed. Turn off the heat, garnish with coriander leaves and ready to serve.
Note : Ketam tu cari yang jantan ye sebab isi lebih sedap and padat. Macam mana nak tau jantan or betina tengok kat poket telurnya di bawah tu. Kalau poket tu kecik jantan lah tu but kalau poketnya tu lebar itu ialah ketam betina. Lebih mudah nak tau bila ketam betina tu bertelur, sahlah itu ketam betina hihi.
Kalau ada buat open house tu sudi-sudi lah jemput I ye :)
Love,
Honey
Peace be upon you
Fuuuh fuuuh fuuuh... Berdebu dan bersawang rumah I ni. Punya lah lama tak balik hahaha. Apa khabar you all? Ada sihat kah? Amacam raya..ada best?? This year takde gambar raya pon and most sadly is takde gambar juadah hari raya pon! Sedih betul. Raya pertama my Mom buat Laksa Utara dan on 4th of raya I buat Laksa Johor dan Nasi Daging. Kesemuanya tak sempat ambil gambar.. :(
Hari ni nak share recipe chili crab dengan you all walaupun you all dah tau hihi. I masak untuk my Mom's breaking-fast on last Monday.
Ingredients
2 medium size crabs (cleaned)
3 tbsp chili paste (grinded with shallots,garlics and shrimp paste)
2 tbsp chili sauce
1 tbsp oyster sauce
1 tbsp tomato paste
A pinch of salt
1 tbsp sugar
1/2 cup of water
3 tbsp vegetable oil
Coriander leaves for garnish
Method
Take off the crab shells, clean, rinse and drain. Set aside.
Heat oil in a wok over medium heat. Cook chili paste till fragrant and add in chili sauce, oyster sauce, tomato paste, salt, sugar and mixed them well. Pour in the water and cook for 2 minutes.
Add in crabs including their shells, stir accordingly and cover with lid. Cook for 2 minutes.
Take off the lid, mix them well and cook till the water absorbed. Turn off the heat, garnish with coriander leaves and ready to serve.
Note : Ketam tu cari yang jantan ye sebab isi lebih sedap and padat. Macam mana nak tau jantan or betina tengok kat poket telurnya di bawah tu. Kalau poket tu kecik jantan lah tu but kalau poketnya tu lebar itu ialah ketam betina. Lebih mudah nak tau bila ketam betina tu bertelur, sahlah itu ketam betina hihi.
Kalau ada buat open house tu sudi-sudi lah jemput I ye :)
Love,
Honey
Subscribe to:
Posts (Atom)