Thursday, September 17, 2009

Salam Aidilfitri





Selamat Hari Raya everyone!!!!
Maaf Zahir Batin
samada di kehidupan nyata atau kehidupan maya ni..

Drive Safe
Enjoy Your Holiday
Makan beringat ye..
Will be back to KL again on 24th..
See you then..

Tuesday, September 8, 2009

Asam Rebus pembuka selera

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Jom, kita masak asam rebus.
Mak mertua saya panggil lauk ni 'Asam rebus'.. memang orang Kedah panggil mcm tu.
Kalau ikut bahasa persuratan (chewahh) Terengganu,
lauk ni hampir (99.99%) sama dengan 'Singgang Pedas'.

Apa-apapun, lauk ni memang pilihan saya kalau rasa
dah muak dengan lauk bersantan lemak berkrim kesukaan ramai tu..
Lagipun, lauk ni boleh di consider healthy cooking
ye lah, rebus aje semua nye..

The Ingredients
3 ulas bawang merah-kisar
1 ulas bawang putih-kisar
2sm kunyit hidup-kisar
4-5 tangkai cili kering-kisar
2 sm belacan-kisar
3 batang serai-diketuk
Ikan kembong atau apa2 ikan yg manis
2-3 keping asam keping
Bunga kantan jika suka-hiris halus/cincang
Daun kesum
Bendi untuk garnishing dlm kuah
4 gelas air

How To
Satukan semua bahan ke dalam periuk berisi air. Didihkan.

Bila dah mendidih, masukkan ikan & bendi.

Ikan dah masak, bendi dah lembut maknanya dah pun siap.

Masak lemak cili padi peria

Hooolllaaaaaa evelibody!!!
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Ramadhan ni, rasa nak citer pasal makan aje ye..
Macam takde citer2 lain pulak saya ni.
Takpe lah, saya tgh rajin ni, layan je lahhhh..hehe

Menu kali ni
Masak Lemak Cili Padi Peria + Udang + Petai

Setiap kali saya ke pasar, saya mesti beli peria katak ni..
Namanye je yg tak syok di dengar,
tapi rasa sedap..pahit2 lemak gitu..
Selalu saya goreng dengan udang kering,
tapi kali ni macam dah jemu pulak..tukar selera sikit

Teringin nak makan masak lemak versi cair
bukan apa, sebenarnya dah muak juga hari2 asyik masak bersantan ni
tu yg cuba buat cair sikit..

The Ingredients
3 ulas bawang merah
1 ulas bawang putih
10 biji cili padi (cari yg pedas tau..ada uummmpphh)
1 keping asam keping
1-2 sm kunyit hidup
1 biji peria
10 ekor udang sederhana besar
1 papan petai
3 cawan santan (cairkan sikit)
Garam

How To
Belah dua & hiris peria-celur sekejap. Angkat & toskan.

Kisar hancur bawang merah, bawang putih, cili padi & kunyit hidup.

Campurkan bahan kisar dengan santan, asam keping.
Masak hingga mendidih sambil dikacau tak berhenti.

Masukkan udang, peria & petai. Masak sekejap.

Masukkan garam secukup rasa. Angkat & hidang.
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Cubalah, kalau2 nak ubah selera masa berbuka nanti.

Saturday, September 5, 2009

Layered Yummylicious...

Helloooooo everyone!!!
Kinda miss u a lot lah...muahhssss!!!
Tempting..isn't it???
Me too...hua hua hua huaa...
I was never liked Layer Cake..
Once I favour a Betawi Layer Cake, originated from Indonesia..
I love the taste of cinnammon & spices inside
But, today's betawi cake is never like before..

Today, it is more taste like just a butter cake
With no more pandan extract
replaced with colouring..
shocking green in kuih is no beautiful to my eyes

While I adore the uniqueness of Sarawak Layer cake
those with bright, colourful, patterned cake
And I heard they even bake one with M.A.W.I name inside it
(only can be seen when we cut the cake)
creative, that's the word..
But, forgive me..I am 'horrified' with the fake colours
Thus making me to have a kind of thought
"ooohhh cake ni hanya untuk decor kott"
(pleaseeeee no offence to those layer cake lovers out there..)
(as ones liking is very very subjectives kannn)

Somehow, I fall in love with this one..
this particular one Sarawak Layer Cake..
which I found not only the cake
but also I see the purity & honesty inside it..
that's the value, at least...
Thank You so much to the chef for the pure & original ingredients
you use
NEVER...feel being cheated anymore..

The Chef only use original cream cheese & Van Houten cocoa
resulted in this marvellous cake
He makes sure he bake not more than 5 to 6 cakes a day
in order to maintain its quality, its authenticity
(not in bulk like some of the Layer Cake manufacturer)

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So, care to feel the same as me?
Why don't you grab the chance, take the challenge..(hehehe mcm amazing race plak)
You will never knew until you have tasted it on your own..

I'm not a dealer, nor a distributor..
But, since I'm ordering mine
so I just feel attracted to share it with you here

It's RM130/= per cake (weigh approx. 1.8-1.9kg)
The postage cost is inclusive..
since dia punye texture sgt padat & mampat, you all tak perlu
potong besar2 or tebal2..cut into cubes pun boleh..
makan sikit dah cukup
unless you are really really die hard fan of cheese cake
boleh makan in big portion in once
adussssss mak tak boleh nyahh!!!
tapi saya mesti makan ulang2

And one more thing,
The Chef told me..
if you keep it refrigerated, lih tahan 1 year tauuu!!!
(tipulah kan,takkan kedekut bebenor sampai sebiji kek tahan setahun)
ngeh ngeh ngeh

Order confirmation latest by 11th ye..
(sbb I nak deliver kat you all lagi, then nak balik kampung lagi)

Wednesday, September 2, 2009

Pizza..dengan roti gardenia aje you!! Senang...

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The Ingredients
1. Beberapa keping roti gardenia.
2. Prego Pasta Sauce, beli tin/botol kecil cukup..Garlic Parmesan or Original.
3. PIZZA PLUS grated cheese.
4. Oregano
5. Yellow onion-sliced into rings
6. Capsicum - green,yellow,red to add colours
7. Sausage-sliced
8. Pineapple cubes
9. Tuna flakes in water/olive oil-2 tins
10. Kalau suka, tambah udang,sotong yg dah direbus.

How To;
1. Potong roti gardenia kecil2..susun dalam pan jadikan base..1 layer pun cukup,yg penting filling nye gempak..hehehe
2. Sapukan preggo sauce rata2.
3. Taburkan tuna flakes yg dah dihancurkan..semuanya.
4. Tabur evenly bawang, capsicum, sausage, seafood, pineapple cube.
5. Then, taburkan grated cheese tadi, tebal2 tau...(errmmmm cheesy meesy..)..
6. Taburkan oregano.
7. Ready to the oven, baked at 180 degrees, until the cheese is completely melted..about 30 mins kot..try an error lah..hahahaha..

(kalo tak sure, buatlah sikit dulu..tapi be prepared org berebut nanti...sebab memang pizzalicious..hehehehehe)

Baked Teriyaki Dory & Buttered Rice

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Urmmmm..nampak delicious tak??
To my very personal humble taste, memang sedap!!!
Sekali-sekala, ubah selera kan..
Ok,here's the HowTo...stay tuned!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients for Dory Fish
1. Dory fillet, beli kat frozen kat hypermarket
2. Teriyaki sauce, the best is Kikkoman
3. Sedikit dried rosemarry leaves

How To;
1. Marinate dory fish in teriyaki & rosemarry for 3 hours.
2. Bake in an oven at 200 degree until it is golden..tak ingat sangat how long sbb a few times increase the timer..but,approximately about 1 hour kot..
3. Make sure letak dlm aluminium foil masa bakar, so ikan tu tak melekat sgt kat bekas. Before bakar, letak sikit olive oil..
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Ingredients for Grilled Vege;
1. Cuts of Japanese cucumber, carrot, green capsicum, & brocolli.
2. Olive oil.
3. Dried Basil. (masterfood's)
4. A pinch of salt.

How To:
1. Boil water in a pot. Bila dh mendidih, celur sayur2 tadi (1-2 min). Angkat & toskan.
2. Gaul dengan olive oil & tabur rata dengan basil.
3. Bakar dlm oven for 20 mins.
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Ingredients for Mashed Potato
1. Kentang
2. Garam

How To;
1. Goreng kentang sampai garing. Masukkan garam sikit dalam kuali masa goreng tu.
2. Lecekkan sampai hancur.
(bagi sesiapa yg suka milky taste, boleh campur sikit dgn fresh milk)
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Ingredients for Buttered Rice
1. Rice
2. Butter (4 tablespoon)
3. Minyak 1 sudu
4. 1 sudu besar sos tomato
5. 1 ketul bunga lawang, 3 ketul buah pelaga
6. Garam
7. Bawang kuning (bawang holand lah tu...)-chopped
8. Bawang putih 3 ulas -chopped

How To;
1. Panaskan minyak & panaskan butter sampai cair.
2. Tumis bawang kuning & putih bersama bunga lawang & buah pelaga.
3. Masukkan air (sama banyak dgn beras).
4. Masukkan sos tomato & garam, tunggu mendidih.
5. Masukkan nasi..biar sampai masak.

(ataupun,bila dah mendidih, tutup api..dan masukkan beras yg dah dibasuh tu dlm rice cooker & air sekali..Masak secara auto laaaaaggiiiii senang kan..)
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Dah pun siap..senang kan...SELAMAT MENCUBA!!!!


Tuesday, September 1, 2009

Spagetti Bolognaise utk tekak Malaysian..


Hellooo everyone...
So,as promised, here comes the recipe..
Bear in mind, the original Italian recipe has been altered
in order to fulfill the tekak's requirement for Malaysian..haahahaha..

The Ingredients
1. San Remo spagetti (1 packet)
2. PREGO pasta sauce in Traditional & Roasted Garlic Parmesan
3. 1 tomato (if u wanted to make more sour, put in more)-chopped
4. Half of a carrot-chopped
5. Olive oil
6. Butter
7. Yellow onion (bawang holand)-chopped
8. Cili padi-chopped
9. Grounded black pepper
10. Minced beef, (kalo dpt yg daging tempatan lagi sedap..manis ataupun
beli je brand RAMLY)
11. Shredded Parmesan,Romano & Asiago cheese (if not,mana2 cheese for pasta pun will be ok)
12. Dried spice for Spagetti Bolognaise keluaran Masterfood's (kalo takde,Oregano je pun ok)

How To
1. Panaskan minyak dlm periuk. Tumis bawang & cili padi sampai garing & naik bau.

2. Masukkan tomato & carrot yg telah di potong2 dadu tadi.


This is the PREGO pasta sauce yg saya guna dlm masakan ni. Ada banyak lagi jenis & perisa,
but so far (pada tekak saya lah), PREGO is the best & kalau buat banyak,
combine this two flavours..kalau tak, just use the Roasted Garlic Parmesan sahaja..

3. After you toss the minced beef tu, masukkan je dalam periuk tadi.
Stir it well, until all the meat is cooked.

And this is the cheese, spices & olive oil used. Rasanya spice tu new in the market,
sebab dulu2 tak jumpa pun..Tapi,kalau takde in your area, u can just use Oregano je..
Tu pun dah cukup & memadai untuk bangkitkan rasa bolognaise tu..

4. Bila daging semua dah agak masak & kering airnya, barulah masukkan sauce tu.
Some people tambahkan air, but me don't. Sebab tu akan jadikan kuah tu
a little bit watery, which is tak berapa kick nanti..lagipun air daging tadi dah ada..

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5. Meanwhile, boil a pot of water, put in 2 tablespoon of butter, pastu celurkan spagetti.
Butter tu utk elakkan spagetti tu dari melekat2 & tangled.

6. Bila dah angkat spagetti tu, gaulkan dengan beberapa titis olive oil & tabur Spice tadi..ratakan.

Now,It's ready..

Shepherd's Pie


The Ingredients
1. Kentang, kalao boleh beli yg washed potato- rebus (unpeeled) dgn sedikit garam.
2. Sayur campur- a mix of cube carrot, peas & corns tu..
3. Minced beef, tempatan or RAMLY (strictly RAMLY)
4. Dried Rosemarry (Masterfood's)
5. Dried oregano (Masterfood's)
6. 2 egg yolks-beaten
7. Half yellow onion-chopped
8. A oven aluminium foil pan. (boleh beli kat Giant atau mana2 hypermarket)
9. 2 tablespoon butter
10. Worchesteshire Sauce

How To
1. Tumis bawang dalam butter yg telah dipanaskan, sampai garing.
2. Masukkan sayur campur.

3. Masukkan daging hancur, kacau sampai semua masak.

4. Bila air daging dah kering, masukkan Worchesteshire Sauce, rosemarry & oregano.
(1 tablespoon each,takpun agak2 je lah)

5. A pinch of salt.

6. Bila dah kering, tutup api.

7. Kentang tadi, bila dah empuk, toss kan. Tunggu sampai sejuk dulu ye,
baru peel kan kulit.
(the reason is, bila rebus sekali dgn kulit, rasa kentang tu lagi pure..but make sure basuh bersih2 dulu..that's why washed potato the better)

8. Bila dah peel, lecekkan kentang sampai hancur. Tambahkan egg yolk tadi,
dan kacau sampai ia sebati dgn kentang. (macam gambar kat atas)

9. Pastu, ratakan daging tadi kat dalam pan. Kemudian, top kan dengan
kentang lecek tadi.. Garis2 kan dengan garpu atas topping tu, to bring out the golden effect
bila bakar nanti.

10. Bake in an oven at 180-200 deg, for 45 mins or more..(sampai turn golden camni lah)

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SELAMAT MENCUBA!!!!

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