MARINARA SPAGHETTI

السلام عليكم
Peace be upon you

Normally they use mussels for their marinara spaghetti but mine, I use crab instead :) Marinara spaghetti yang mahal lah tu kononnya.. hahaha.

Ingredients

1. 200gm spaghetti
2. 1/2 cup tomato paste
3. 1 ripe tomato (diced)
4. 3 garlic cloves
5. 1 onion (diced)
6. A pinch of dried rosemary *
7. A pinch of dried thyme *
8. A pinch of oregano powder *
9. A pinch of black pepper *
10. 1 tsp chili powder (kalau suka pedas boleh taruk lebih) *
11. Salt to taste *
12. 3 tbsp olive oil
13. 1/2 cup of water
14. 1 tube squid (slice into rings)
15. 6-8 medium prawns (peeled and halved)
16. 1/2 crab (kalau taruk sekor penuh lah pulak pinggan kan??)
17. 2 tbsp chopped coriander leaves for garnish


Method

1. Heat oil in a large saucepan over the medium heat, stir in onion and garlic and cook till fragrance. Add in the tomato paste, diced tomato and * ingredients and simmer for 15 minutes.

2. Pour in the water and simmer for another 10 minutes. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.

3. Add seafoods in the sauce and cook for 5-10 minutes (To maintain the freshness of seafoods, please do not overcooked them). Finally, add in the pasta and stir them well.

4. Pour the pasta into a plate and garnish with chopped coriander leave, ready to serve.

Note :

1. Please take note that I use my own recipe which I added thyme, rosemary, oregano, black pepper and chili powder in my marinara. The original recipe takde semua ni cuma omputih akan taruk dry white wine sebab tu lah bertambah power kot marinara diaorang. The taste was awesome to me.. Tapi kalau you all rasa yang biasa tu lebih sebab.. taste buds masing-masing kan? hehehe..

Kalau nak lebih sedap you may add mussels into it.. I pun mengidam mussels tapi itu je yang ada dalam freezer tu. Selamat mencuba!

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

PAPRIK AYAM ( Chicken in sweet and spicy sauce with kaffir lime fragrance)

السلام عليكم
Peace be upon you

Good day to you! How are you today?Sebut pasal paprik ayam ni my niece yang bongsu tu suka betul paprik ayam. Kat rumah paprik ayam..kat kedai pun paprik ayam. Ayam ayam ayam.. sudahnya gemok gedempol dia sekarang. I tak suka sangat makan ayam but since ayam goreng kat mamak tu tersangat lah sedap, hari-hari lunch I makan nasi ayam goreng sayur teh o ais, nasi ayam goreng sayur teh o ais, nasi ayam goreng sayur teh o ais! And sudahnya, pon gedempol jugak lah..

    

Ingredients

1. 500 gm boneless chicken
2. 4 tbsp chili paste (grinded with shallots and garlic)
3. 5-6 bird's eye chillies (crushed-add more if you like your paprik spicy)
4. 2 tbsp fish sauce (depend on you)
5. 2 tbsp sugar (depend on you)
6. 3 tbsp chili sauce
7. 1/2 cup of water
8. 1/2 cup cauliflower (cut into small piece) *
9. 1/2 cup carrot (cut into triangle) *
10. 1/2 yellow onion (devide by 3) *
11. 3-4 kaffir lime leaves
12. 1 red chili for garnish
13. Vegetable oil
14. Water to boil

(kalau ada kacang panjang boleh tambah)

Method

1. Boil water in a pot, add in chicken and cook for 5 minutes (don't cook too long). Strain and put aside.

2. Heat oil in a wok, pour in the chili paste and bird's eye chillies and simmer till fragrance. Add in water and let it simmer again for 5 minutes.

3. Add in fish sauce, kaffir lime leave, sugar, chili sauce and chicken. Cook for 15-20 minutes but if the gravy too dry you can add another 1/4 cup of water. Add in the vegetable * and cook till tender or till the gravy lil bit thicken. Garnish with sliced of red chili and ready to serve :)

Perut dah lapar wei! Tengok pulak gambar-gambar ni bertambah lapar lah tekak I ni. Jom lah kita makan tengahari dulu! Kalau nak guna recipe untuk daging pun boleh jugak. Guna step yang sama untuk daging tapi kena rebus lama sikit dari ayam and masak dalam sauce lama supaya daging meresap sauce paprik tu. Dah lah! Ayaq liuq dok bertakung dalam mulut ni ha.. jom kita pi makan! Selamat mencuba!


Love,

Honey

Laksa Goreng (Fried Rice Noodle with Sardine Chunks)

السلام عليكم
Peace be upon you

Good day to you! It's been 6 days after my last update and I miss my blog damn much. I'm very busy with office thingy and there's no enough time to update new recipe for you. But, I still have time to cook for my hungry tummy :)

I tried laksa goreng last two weeks and the result was yummy! The ingredients same as Char Koay Teow and the taste much nicer with laksa noodle. But I think it is depend on the person, which I'm prefer laksa noodle instead of normal noodle (mee kuning).

I love to have experiments in my kitchen and last week I tried to cook the real laksa goreng which I used the same ingredients as mackerel broth. And taste was awesome and I won't cook mackerel broth anymore for my laksa. The fried laksa will do and satisfied my taste buds.

Ingredients (For one serving)

1. 200 gm rice noodle (laksa basah)
2. 2 tbsp chili paste (that grinded with shallots, garlic and shrimp paste - I always have them in my fridge)
3. 1 1/2 tbsp vegetable oil
4. 1 medium size sardine *
5. 1 torch ginger (finely sliced - use about 1 tbsp) *
6. 1 slice galangal (about 5mm thick) (grounded)
7. 1 bunch Vietnamese Mint Leaves (finely sliced - use about 1 tbsp) *
8. 1/4 tsp tamarind paste *
9. Salt to taste *
10. Seasoning powder *
11. 1 tsp dark soy sauce *
12. 1/4 cup water

Garnishes

1. Onion (finely sliced)
2. Cucumber (finely sliced)
3. Torch ginger (finely sliced)

Method

1. Clean the fish, remove scales and guts. In a pot, pour in water and  fish and boil for about 8-10 minutes. Strain the fish stock and let it cool. Discard the bones and break the fish meat into tiny pieces and put aside.

2. Heat the vegetable oil in a wok, stir in the chili paste and galangal and cook until fragrance in medium heat. Add in * ingredients and mix them well.

3. Pour in the water and cook for 5 minutes. Add in the laksa, stir well till the gravy absorbed. Garnish with cucumber, onion and torch ginger and ready to serve.

Sorry, gambar tak berapa nak cantik

Ye betul I guna ikan.. Once you tried this, you won't craving for that mackerel broth anymore and believe me, this is awesome!


Love,

Honey

CONGEE IN CHICKEN BROTH

السلام عليكم
Peace be upon you

Sometimes I don't really have no idea what to eat for dinner and like last weekend, I decided to cook congee to satisfied my craving. Let's see the recipe :

Congee

Ingredients

1. 1 cup rice
2. 2 1/2 cups water

Method

1. Rinse the rice and drain. Pour the rice and water into rice cooker, press 'cook' button and wait! :)

Chicken Broth

Ingredients

1. 1 piece of chicken breast (cut into chunks)
2. 2 shallots (grounded)*
3. 1 clove garlic (grounded)*
4. 1 1/2 tbsp Serbuk Perencah Sup Adabi
5. 1 cinnamon stick*
6. 1 star anise*
7. 1 liter water
8. Salt to taste
9. Seasoning powder to taste
10. 3-4 tbsp vegetable oil

Method

1. Heat oil in a medium pot. Stir in * ingredients and cook till fragrance. Once fragrance, add in Serbuk Perencah Sup Adabi, stir them well and add in the chicken chunks as well. Stir well and cook for 1-2 minutes.

2. Pour in the water, add salt and seasoning powder and boil for 20 minutes in medium heat.

3. Pour the congee into a bowl, pour in the chicken broth and garnish with dried anchovies, caramelized onions, white radish pickle, salted egg and bird's eye chilis.

Am sure you'll like it and good luck!

Love,

Honey

SAMBAL IKAN BILIS DENGAN PETAI (CRISPY ANCHOVIES WITH STINKY/BITTER BEANS)

السلام عليكم
Peace be upon you

Mulut I ni punya lah teringin nak makan petai! Nak pi beli kat area Pasar Segar Pak Lang tu malas la pulak.. Sebab kat situ je yang petainya besar-besar. I kalau biji petai tu kecil-kecil boh layan sebab I suka petai yang bijinya besar. Puas makan! Lama jugak lah mengidam tak dapat-dapat. Hari minggu dua minggu lepas bf I datang bawa I pi beli barang dapur kat Tesco Bukit Puchong tu and kebetulan I nampak petai yang dah siap di kupas. Mengidam punya pasal, itu pon I beli haha. Punya lah semerbak bau dia... satu kereta bau petai. Jadi you all boleh bayangkan lah betapa harumnya toilet kalau lepas membuang. Sediakan lah ambi pur macam dalam iklan kat TV tu ye hahahahaha

Mula-mula I masak dengan udang, punya lah sedap makan! Bertambah ok! Haih lah..bila lah nak makan tak payah bertambah. Selera kuat betul. Tapi hari ni I nak update resepi sambal ikan bilis dengan petai. Sebab stock petai ada lagi, tu yang I buat dengan ikan bilis pulak. (Pssssstttt.. makan bertambah lagi ok!)

Ingredients

1. 50-100gm stinky beans (depend on you nak banyak mana)
2. 1 1/2 cups of deep fried achovies
3. 1 red onion (bukan bawang kecil ye tuan-tuan dan puan-puan, ini bawang besar - grinded)*
4. 3 clove of garlics (grinded)*
5. 3 red chilies (grinded)*
6. 10 bird's eye chilies (grinded)*
7. 1/2 tsp tamarind paste
8. Salt to taste
9. Sugar to taste (normally I'll put 1 tbsp of sugar)
10. 1/2 cup of water
11. 4 tbsp vegetable oil
12. 1 cm Shrimp paste (grind together with * ingredients)

Method

1. Heat oil in a wok. Stir in * ingredients and cook till fragrance and brown. Pour some water, add the stinky beans, tamarind paste, sugar and salt and cook till the water absorbed.

2. Add in the crispy anchovies and stir them well. Ready to serve with hot rice.

Note :

1. Don't overcooked the stinky beans, because I love to have it crunchy.

Kalau you all nak guna cili kering pon boleh, cuma kali ni I nak pakai cili merah campur cili padi. Rasanya pun sedap.. cuma lebih pedas sikit dari cili kering.

Kalau my Mom pulak dia tak suka makan petai yang dah di kupas, dia suka makan yang belum kupas and bila masak tu dia taruk sebiji-sebiji. Belah pun tidak, katanya tak puas makan kalau belah. Tapi kulitnya tu mesti lah di kikis dulu sebab tak nak pahit nanti bila di masak. I pun suka macam tu jugak and bila makan......kruk kruk kruk bunyi nya kikiki.

Sila lah cuba dan pasti you all pun sukakannya (sure akan bertambah nasi punya lah kalau makan ni dengan nasi panas!)

Love,

Honey

DAGING MASAK LEMAK CILI PADI

السلام عليكم
Peace be upon you

Apa khabar temans? Harap semuanya sihat Alhamdulillah. Masa hari raya korban haritu kakak I ada kasi daging  sikit.. I rasa dalam sekilo lah kot. Since ada stock daging, lidah pulak terasa nak makan daging masak lemak cili padi, santan pun ada.. I pun buat lah untuk lunch hari Sabtu hari tu. Punya lah sedap taste buds I dapat makan, semuanya cukup rasa. Pedas pun tak pedas sangat.. Garam pun sesuai.

  Bahan-bahan

1. 300-400gm daging lembu

2. 6 ulas bawang merah (di kisar)*

3. 3 ulas bawang putih (di kisar)*

4. 10 biji cili padi (di kisar - depend on you, nak pedas menyengat sila lah tambah cili. Kalau I tak tahan pedas sangat)*

5. Halia (di kisar - sebesar ibu jari)*

6. Sehelai daun kunyit*

7. 2 batang serai (di titik, crushed)*

8. 1 sk serbuk kunyit (kalau pucat tambah lagi serbuk kunyit)

9. 1 1/2 sk garam (depend on you)

10. 1/2 sk ajinomoto (serbuk perasa)

11. 2 cawan santan (depend on you)

13. 2 biji kentang (di potong empat setiap biji)

14. 5 sb minyak masak (jangan guna terlalu banyak minyak sebab nanti nak masukkan santan)

15. Air secukupnya

Cara-cara

1. Ambil daging, di cuci dan di rebus bersama sedikit garam tanpa potong terlebih dahulu. Rebus hingga masak atau sedikit empuk.

2. Sementara itu, panaskan minyak dalam kuali atau periuk dan tumiskan bahan yang bertanda * sehingga wangi serta naik minyak atau kekuningan. Setelah kekuningan, masukkan air sedikit dan biarkan mendidih.

3. Setelah daging tadi masak, tapiskan dan setelah daging tersebut sejuk potong daging nipis-nipis. Masukkan hirisan daging, garam, serbuk perasa dan juga serbuk kunyit ke dalam bahan tumisan dan gaul rata. Jika terlalu kering, masukkan air dan masak selama 15-20 minit.

4. Setelah daging empuk, masukkan potongan kentang dan masak hingga lembut. Kemudian masukkan santan, kacau rata dan biarkan selama 10 minit atau hingga kuah sedikit pekat. Sedia di hidang.

Note :

1. Ada yang lebih gemarkan daging salai tapi I pulak tak kisah asalkan sedap untuk lidah I ni. Bagi mendapatkan hirisan daging yang cantik seperti hirisan daging salai dan daging tidak kecut bila di masak, anda harus lah rebus ketulan daging dahulu dan kemudian baru hiris nipis-nipis. Kalau you all hiris nipis-nipis dulu sebelum masak, you all takkan dapat hirisan daging yang cantik. Daging tersebut akan kecut apabila di masak.

2. Kalau nak dapat daging yang cepat empuk, you all mestilah potong daging melintang dengan urat daging tersebut. Kalau ikut urat, kunyah lah daging tu sampai esok hahaha. Ibarat mengunyah sliper la jawabnya.

Updating 14/03/2014

Hi guys! I just checked my stat and someone from Singapore is trying to translate this post to English. I am truly sorry for your inconvenience and I'll write the recipe in English, so that you're able to read and understand.

Ingredients

300-400gm beef (loins)

6 shallots *

3 cloves garlic *

10 bird's eye chillies * (you can add more for your liking)

Thumb size ginger *

1 tumeric leaf (tie to knot)

2 stalks of lemongrass (crushed)

1 tsp tummeric powder

1 1/2 tsp salt (depend on you)

1/2 tsp seasoning powder (ajinomoto)

2 cups of coconut milk

2 potatoes (cut to 4)

5 tbsp vegetable oil

Water to boil

1/2 cup water *

Method

Cook beef in boiling water till tender over medium heat. Once tender, set aside to cool. Once cooled, thinly slice and put aside.

Place * ingredients in food processor and grind it till smooth and turned to paste. Heat oil in a medium heavy bottomed sauce pan / wok over medium heat. Pour * ingredients, add in tumeric powder, lemongrass, tumeric leaf and simmer till fragrant or brown.

Add in salt, seasoning powder and beef. Stir them well and cook for 10-15 minutes. Add in some water if too dry.

Add in potatoes and pour coconut milk into the sauce pan. Turn heat to low and cook for 10 minutes or till the gravy lil bit thicken (stir constantly).

Ready to serve.

I buat banyak so I boleh simpan dalam freezer and esok-esok I boleh panaskan and makan lagi! Yeay!! 

Oh ya, just nak kongsi pendapat. Mungkin ada yang tau and ada yang tak tau. Betul ke kalau daging korban ni atau tulangnya mestilah di tanam kalau tak habis? Kalau haiwan tu di buat aqiqah kena tanam tulangnya dan dagingnya kalau tak habis. Kalau korban biasa and tak aqiqah pun kena ke? I tau pun sebab jiran I yang cakap pastu I pun tanya lah boyfriend I. Katanya ya sebab bagi mengelakkan daging lebihan atau tulang haiwan yang di korbankan tadi di makan oleh anjing atau haiwan-haiwan lain. Sebab katanya haiwan yang di korbankan ini ada lah suci sebab tu kena tanam. Baru lah I tau haha selama ni den tak tau. 

Selamat menjamu selera you all! Eh, menjamu apa pulak.. selamat  mencuba! Hehehe... Esok lusa nak update pasal sambal ikan bilis dengan petai pulak.. :)

Love,

Honey

BEEF KORMA

السلام عليكم
Peace be upon you

Ingredients

1. 700gm beef (cut into chunks - cari yang batang pinang lembut sikit)
2. 1/2 - 3/4 cup korma powder (depend on you)
3. 1/2 cup vegetable oil
4. 5-6 shallots * pounded
5. 3 garlic cloves * pounded
6. 5 cm ginger * pounded
7. 1 stalk lemongrass * crushed
8. 3 star anise*
9. 1 Cinnamon stick*
10. 1 - 1 1/4 tbsp salt (depend on you)
11. 1/4 Ajinomoto (seasoning powder)
12. 1 cup coconut milk (depend on you. I tak nak lemak sangat coz kolestrol)
13. 2 potatoes (devide to 4 or halved, depend on you)
14. 2 red onions (devide to 4 or halved, depend on you)
15. 1-2 tbsp pounded toasted coconut (kerisik)
16. Enough Water
17. Coriander leaves for garnish

Method

1. Heat oil in a wok. Stir in the * ingredients till fragrance and brown. Pour in the korma power (mix with water and turn into paste first) and cook for 10-15 minutes. Pour in a cup of water and cook for another 20 minutes (supaya rempah kurma betul-betul masak).

2. Add in beef  and mix them well. Add salt, ajinomoto, kerisik and 1 cup of water, stir them well and cover the wok with the lid to tender beef. If  the gravy too dry you may add more water, cook for half an hour or till the beef tender.

3. Once the beef tender, add in coconut milk and potatoes, cook for 15-20 minutes, gradually stir and add in the onions. Cook for another 10 minutes and ready to serve. If the gravy too  thick you can add in 1/4 cup of water. Serve in the bowl and garnish with coriander leave.

Note :

1. Daging paling baik ialah daging batang pinang sebab ianya lembut dan sesuai untuk masak kurma sebab tak akan mengambil masa yang banyak. Since I tak dapat cari batang pinang dek kerana orang semua dok pakat serbu beli daging due to Raya Qurban tomorrow, so daging batang pinang habis. So beli lah daging pejal. Harga sekilo daging batang pinang antara RM27.00 - RM28.00 ikut kawasan. Daging pejal RM25.00 - RM26.00 sekilo. (The best meat for Korma is sirloin steak).

Happy Eid Ul Adha to Muslims and may Allah bless you all and happy holiday to the rest.

Love,

Honey

Char Koay Teow in Gravy (Koay Teow Bodoh namanya)

السلام عليكم
Peace be upon you

Koay Teow bodoh? Kenapa koay teow bodoh? Nama ni di berikan oleh MIL... Eh MIL?? Hahaha! Sebenarnya dia selalu buat mee bodoh iaitu guna mee kuning. Bodoh sebab guna bahan yang mudah di dapati dan campak-campak aje. Tapi rasanya sangat lah sedap.. Orang masak, maunye tak sedap? Ye dak?

Since kat rumah ada koay teow I buat lah guna recipe mee bodoh tu. Tapi kan I rasa, mee bodoh ni ada jugak yang panggil sebagai mee kicap kalau tak salah. Sebab tengok bahannya lebih kurang sama saja.

Bahan-bahan

1. 100 - 200 gm koay teow halus (I tak suka yang lebar tu)
2. 2 ulas bawang merah (di tumbuk halus)
3. 2 ulas bawang putih (di tumbuk halus)
4. 1 sb cili kisar (yang dah di kisar sekali dengan bawang merah, bawang putih, belacan - selalu i buat stock and simpan dalam fridge so senang bila mana kita nak guna)
5. 3 biji cili padi  (dititik-kalau nak lebih pedas boleh tambah kuantiti cili padi)
6. 1 biji telur
7. 1 1/2 sb sos ikan
8. 1 sb kicap pekat
9. 1/4 cawan lobak merah yang di hiris halus
10. Sedikit daun ketumbar untuk hiasan.
11. 2-3 sb minyak sayuran untuk menumis
12. Air secukupnya (depend on you, kalau nak kuah banyak tambah lah banyak air)

Cara-cara

1. Panaskan minyak di dalam kuali. Tumiskan bawang merah, bawang putih dan cili padi sehingga naik bau dan keperang-perangan. Kemudian masukkan cili kisar dan kacau hingga naik minyak.

2. Masukkan secawan air, kicap pekat, sos ikan dan biarkan mendidih atau sehingga tumisan cili tadi masak.

3. Tuangkan telur perlahan-lahan (di kacau sedikit sebelum tuang dalam kuali) sambil kacau kuah dengan senduk (satu arah saja). Kemudian masukkan koay teow dah lobak merah dan kacau hingga sebati. Jika kurang air, tambahkan sedikit air supaya lebih berkuah.

4. Tuang koay teow ke dalam mangkuk dan hiaskan dengan daun ketumbar atau bawang goreng.

Note :

1. Anda juga boleh memasukkan taugeh, sawi bunga, fish ball, fish cake, tauhu atau isi ayam ke dalam kuah koay teow tu. (I guna apa yang ada, tengok lah..sayur pun guna carrot aje dek non oiiiiii)

2. Kalau nak gantikan sos ikan dengan garam pon boleh.. takde masalah. Cuma rasanya saja yang berbeza.

Ini namanya makanan orang malas nak ke kedai beli bahan. Semua campak benda yang ada dalam fridge itu aje.. Punya lah malas nak pi beli barang dapur. And now pulak ibu jari lebam dek kena tersepit pintu kereta pagi semalam, lagi lah malas nak memasak bagai. Punya lah sakit.. till now still berdenyut-denyut jari ni. Macam nak apply MC aje kekekeke. Nasib baiklah ada orang volunteer nak pi belikan barang dapur tapi tak sure malam ni or bila. Alhamdulillah......... :)

Selamat mencuba koay teow bodoh you all! :)

Love,

Honey

Char Koay Teow

السلام عليكم
Peace be upon you

  

The Ingredients

1. 300gm flat rice noodle

2. 2 eggs

3. 1 tbsp chili paste

4. 3 garlic cloves (minced)

5. 1 tbsp dark soy sauce

6. 1 tbsp fish sauce (depend on you)

7. 1/2 cup bean sprouts (I love a lot of bean sprout for my koay teow)

8. 3-4 tbsp vegetable oil

9. Coriander leave for garnish

Method

1. Heat oil in a wok. Stir in the minced garlic and cook till fragrance and brown. Add in the chili paste, dark soy sauce and fish sauce and mix them well.

2. Whisk the egg gently, pour in the whisked egg at the edge of wok and stir them well for few seconds. 

3. Once fragrance, add in the rice noodle and stir till the noodle coated with the sauce about 2 minutes.

4. Sprinkle in the bean sprouts and stir well for few seconds, ready to serve. Garnish with coriander leaves or deep fried shallots.

This is just a simple recipe for Char Koay Teow which I just add the main ingredients only. No chicken, no prawns, no kerang, no fish cake no segala-galanya lah hahaha and yet, delicious. :)

Love,

Honey

NASI LEMAK WRAPPED IN BANANA LEAF

السلام عليكم
Peace be upon you

As promised, I'll give you a simple nasi lemak recipe. Harini malas nak berceloteh sebab terlalu lah banyak keje hari ni. I think, I need to take a long break!

Nasi Lemak

Ingredients

1. 2 cups of Jasmine Super 5 rice (You can use any type of rice, depend on you)
2. 1 cup of coconut milk (I tak nak lemak sangat, kolestrol wei!)
3. Water (It's depend on your type of rice - ada yang kurang air, ada yang lebih air)
4. Salt for taste
5. 1 cinnamon stick
6. 2 pcs Star anises
8. Pandan leaves (tie them into a knot)

Method

1. Clean the rice and drain. Add in the coconut milk, water, cinnamon stick, star anises, pandan leave and salt and cook in the rice cooker. You have to stir the rice constantly when the coconut milk start absorbed.

Sambal

Ingredients

1. 2 cups of chilli paste (Grinded dried chillies)
2. 1 onion*
3. 3 shallots*
4. 3 garlic cloves*
5. Thumb size of shrimp paste*
6. 3-4 tbs sugar (you may substitute with gula melaka or brown sugar)
7. Salt to taste
8. 1-1/2 tsp tamarind paste (I used Adabi Extra)
9. 1 onion (thinly sliced, about 0.5cm thick)
10. 1 cup vegetable oil 
11. Water

Method

1. Grind * ingredients. Heat the oil in a wok/pan and pour in the * ingredients together with chilli paste. Let it simmer and cook for 20 minutes (sampai naik minyak). Then, add in the tamarind paste and pour in some water (about 1/4 cup) and bring to boil.

2. Once boiled, add in salt, sugar and sliced onion. Stir them well and pour in a cup of water. Cook for another 20 minutes or till the gravy thickens.

Garnish

1. Deep fried dried anchovies
2. Halved hard boiled egg
3. Sliced cucumber

In my next update, I'll show you how to wrap the nasi lemak with banana leaf. It is the interesting thing to learn about :)


Love,

Honey

I'm linking this post to the Little Thumbs Up 'Pandan' event, organised by Zoe of Bake for Happy Kids, my little favourite DIY and hosted by Butter, Flour & Me

GARDEN UPDATE : PART 1 - CURRY TREE

السلام عليكم
Peace be upon you

Macam mana dengan hujung minggu you all? Seronok? I tak seronok sebab I kena pruned my curry tree seperti yang dah di janjikan. Sedih I tau! Mana taknya, pokok kesayangan terpaksa di cantas bahagian stem atas tu dek kerana daun yang di keluarkan tu dah tak cantik. Kerepot-kerepot macam apa ntah lagi. Geram I. Akhirnya selepas 2 minggu, hari Sabtu lepas I pun cantas lah batang yang daunnya yang dah tak cantik tu.

Sebelum start segala mak nenek tentang kebun I yang kecik cenonet tu, kena lah minum dulu.. kopi cap hang tuah.. bukan lagi cap kapal api sebab kapal api dah karam di tengah lautan Pacific hahaha. Cap kapal api dah tak sedap lagi tuk taste buds I ni. Bancuh manual aje coz I takdok coffee machine macam kakak lemongrass kita yang comel loteh tu uh uh uh. Lagipun I idok lah minum kopi tiap hari. Caffeine tinggi dek non oi... Takut...!

Tengok lah pucuk dia tu! Geram I tau, rasa macam nak picit-picit aje pucuk yang hodoh tu!

Sebab tu lah daun yang di produced jadi cenggini! Bukan lah berulat tapi daunnya tu tak cantik macam yang asal. Sakit hati tengok daun-daun baru ni.

Setelah dua minggu berfikir dan dah di berikan masa jugak, tak jugak cantik cantik daun barunya tu. Masih jugak kerepot! Jadi, selamat tinggal lah pokok kari ku! I potong dari daun yang start kerepot tu. Bayangkan punya lah panjang I potong. Sayang memang sayang tapi I benci tengok daunnya cenggitu. Takpe, lepas ni harap daun baru tu lebih cantik, sihat, berkilat dan hijau. Lepas ni pokok kari I akan bercabang dan rimbun lah hehehe.

Tu diaaa!!! Panjang ke idok?? Hahaha sayang betul daun ni. I offered kat jiran sebelah nak ke tak daun kari ni sebab sayang nak buang. Dia tak nak hahaha sebab rumah dia pon ada pokok kari.

Bila prune batang kari ni jangan lah pulang potong dekat sangat dengan pelepah dia tu. Biar jarak potong dengan pelepah tu jauh sikit lebih kurang 8-10mm. Sebab nanti dia akan bercabang kat bahagian pelepah tu.

I sangat berharap daun baru akan cantik macam daun yang lama ni.. Tak sanggup lagi den tengok daun yang kedut-kedut tu. Susah payah I jaga pokok ni tau..

Demikian lah riwayat kisah sang kancil.. eh apa ke benda nye sang kancil? Riwayat pokok kari den lah. Sama-sama lah kita berdoa supaya dia kembali sihat dan cantik :)

Semalam I tak rasa nak makan nasi berlauk tengahari tu. So sebelum pi beli barang basah kat kedai, I cakap lah ngan my Mom "Kita buat nasi lemak je lah tengahari nanti" and my Mom okay aje hehehe. So tengahari tu kita orang pun buatlah nasi lemak yang simple and di balut daun pisang. Daun pisang tu I rembat keling tepi rumah I tu punya tapi I dah minta izin lah hehe. Siapa suruh tanam kat area rumah I kan? Memang selalu lah my Mom ambil daun pisang dia tu sebab kalau ada ikan kerisi, my Mom suka buat pais ikan. A....paaa??? Ikan kerisi pun tak tau??  Ish ish ish.. Alaaaa ikan nye macam ikan merah tu tapi bersaiz kecil. Pais ikan my Mom memang sedap, nanti I update recipe untuk pais ikan tu ye?

Ni lah nasi lemak I tengahari semalam, simple aje kan? Tapi kan.. punya lah sedap I makan semalam sebab di balut dengan daun pisang wei! Mana nak dapat nasi lemak kampung macam ni kat kota metropolitan? Rare ok! Agaknya lah kan.. berapa agaknya kalau nasi lemak daun pisang ni di jual kat sini? Maunya RM1.50 ek? Kalau kat kampung masa I sekolah rendah dulu, nasi lemak ni 30 kupang ja dek oiiii. Punya lah sedap. Cerita pasal nasi lemak daun pisang ni teringat pulak zaman sekolah dulu. Sebelum pi sekolah singgah kedai beli nasi lemak. Macam-macam jenis nasi lemak ada.. Nak nasi yang lembik? Nak nasi yang keras? Nak lauk telur dadar? Nak lauk sambal ikan keli (ikan keli sawah yang kecil)? Nak lauk sambal ikan puyu? Nak lauk kerang (rare) semua ada. Semuanya di bungkus dengan daun pisang macam ni. Tapi I suka satu nasi lemak ni je, nasi lemak sambal ikan bilis tapi nasi lemak and sambal dia punya lah sedap. Orang kampung I yang buat. Nasi dia cukup lemak dan sambal dia tu tak tau dia taruk apa. Punya lah sedap!

Tengok lah, I berselera makan tengahari semalam. Sampai dua bungkus I makan hahaha. Punya lah buruk perangai. You all nak recipe ke? Nanti I update recipe ye.. :)


Love,

Honey.

MY NEW LAKSA RECIPE

السلام عليكم
Peace be upon you

How are you darlings? Did you still remember, I've told you that I've tried new recipe for my laksa on last Merdeka Day (Independent Day)? So today I would like to share with you what's the different between 'Laksa Utara' and my laksa.

Ingredients

Laksa Soup / Broth

1. 1 1/2kg mackerel fish
2. 1 1/2 cups dried chillies (depend on you)*
3. 7-8 shallots*
4. 3 garlic cloves*
5. 1 thumb size belacan (shrimp paste)*
6. 1 tsp tamarind paste (I used Adabi brand)
7. 4-5 pcs dried garcinia atroviridis (asam keping/gelugor- medium size - for the soup)
8. 5 pcs dried garcinia atroviridis (asam keping/gelugor - to boil with mackerel)
9. Water (to boil the mackerel)
10. 3 - 3.5 liter water (for laksa soup/broth)
11. 6 cm galangal root*
12. 5 cm ginger*
13. 4 cm tumeric root*
14. 1 tumeric leaf
15. 1 - 1/2 cups vegetable oil
16. 1 bunch of Vietnamese Mint (Daun Kesom - ambil daun aje tau)
17. 3-4 stalks Torch Ginger / Etlingera Elatior - halved (Bunga Kantan)
18. 1 stalk lemongrass (crushed)
19. Salt (depend on you)

Garnish

1. Cucumber (finely sliced)
2. Onion (finely sliced)
3. Pineapple (thinly sliced)
4. Mint leaves
5. Torch ginger (finely sliced)
6. Bird's eye chillies (finely sliced)
7. Red chillies (finely sliced)
8. Hard boiled egg (halved)
9. Loose leaf lettuce (sheredded)
10. Egg pancake (thinly sliced)

Rice Noodle / Laksa 

1. I use the ready made laksa instead of the dried one. (Senang idop dek non oi)


Method

1. Boil the mackerel with asam keping/gelugor till tender. Let it cool and separate the fish bone and the fillet. Pour the fish fillet into the food processor and blend it well.

2. In a big pot, heat the vegetable oil and pour in the grinded * ingredients. Cook for 10 minutes and pour in a cup of water. Cook for another 20 minutes.

3. Once the grinded ingredients fully cooked and become so aromatic, pour in the blended fish and also add in the asam keping. Cook for 10 minutes and add in water, vietnamese mint, torch ginger, tumeric leaf and lemongrass. Boiled the broth for 45 to 60 minutes or till the broth lil' bit thicken and add in the salt.

4. Place the rice noodle / laksa in a bowl, pour in the broth and garnish with cucumber, onion, lettuce leave, pineapple, torch ginger, mint leave, hard boiled egg, egg pancake, bird's eye chillies and red chillies.

Note :

1. You can have your laksa with 'otak udang' as well.

The taste sooooo good for my taste buds. Tapi I tak tau lah kalau orang lain kan? Aduhai.. bertakung air liur dalam mulut ni.

 

Kalau tak silap, kat entry laksa yang sebelum ni I ada update macam mana nak buat egg pancake tu. Ada yang suka jadikan sebagai fritter (cucur), katanya lebih rangup. Mine, I did it with my own ways. :)

Amacam? Tergoda tak tengok my laksa soup/broth ni? Hehehehe

You've to try it and please let me know the result and YAY or NAY.. :)


Love,
Honey

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.