menu berbuka - Nasi Lemak Mama

Nasi Lemak
2cups of rice
680ml liquid (200-300ml coconut milk + 480-380ml water) (adjust liquid according to your preference)
1/2tsp salt
2 btg serai dititik
5-8 biji halba

cook in rice cooker


Sambal
there are many variations of sambal. the one i made today was sambal telur.

- blended shallots, abit of ginger & garlic, cilikering - ditumis garing, sambil ditumis, masukkan secubit gula.
- setelah garing, masukkan sedikit air asam jawa & garam secukup rasa
- tolak sambal ke tepi kuali & masukkan telur (2-3 biji)
- godek sedikit telur & biarkan ia pejal sedikit, kemudian dikacau mcm telur dadar
- gaul telur & sambal rata.
- setelah garing skit, it's done :o)

**petua kak ti: kalau nak sambal yg gelap warnanya, main lama atas api yg kecil.


Kacang tanah
- digoreng bersama kulitnya
*petua kak ti: semasa goreng kacang, the minute the nuts feel light, take them off the fire. the oil on the nuts will still keep 'frying' it.

Mentimun
- mentimun @ timun batang - potong ikut citarasa sendiri
- sya suka potong macam timun satay - timun karate hehehe

since hubby allergic dgn ikan bilis ... sya buat ayam goreng bercilipadi.

Resipi Karipap Kari Daging dari 1001Resipi

Resepi doh karipap saya ialah:



1 kg tepung

3/4 cawan marjerin yang telah dicairkan

1 cawan air suam/biasa/sejuk....air mungkin perlu ditambah sedikit lagi...

1 sdt garam campurkan dalam air

(texture kulit karipap akan berbeza jika menggunakan suhu air yang berbeza)



panaskan marjerin hingga cair dan tuang dalam cawan pengukur sebanyak 3/4 cawan. letak tepung dalam talam/dulang besar dan tuangkan marjerin panas keatas tepung. perlahan-lahan gaul tepung dengan marjerin hingga menjadi seperti tepung roti. tuang air sedikit demi sedikit keatas tepung dan uli doh sehingga lembut (tambah air jika perlu). tutup doh dah ketepikan setengah jam.

bahagi doh kepada empat bahagian dan canai sehingga leper. gulung seperti menggulung tikar sehingga kemas dan potong doh setebal 1/2 ke 1 inci. canai potongan doh menjadi bulat bujur dan isikan inti. lipat dan kelim hujungnya kemas dan ketepikan.

untuk inti karipap saya menggunakan mince beef dan ubi kentang (potong cube). tumis seperti menumis kari daging (tanpa santan). masak sehingga ubi empuk dan kering. biarkan inti sejuk sebelum diisi dalam kulit karipap. Goreng karipap dalam minyak yang sederhana panas sehingga kekuningan.
 
http://1001resepi.blogspot.com/2010/08/karipap-daging.html

Kylie Kwong's version of 'thousand year old eggs'

A very simple interpretation of the classic Chinese ‘thousand year old’ eggs. These eggs are great served as an appetiser with Chinese pickles – like a Chinese version of antipasto. I love the deep, mahogany reddish-brown the soy sauce turns the eggs.

Serves 4


Ingredients

6 Free Range Eggs

1 cup light soy sauce

2 tablespoons dark soy sauce

1 cup Water

10 Slices Ginger

½ cup brown sugar



Method

Place eggs in a small saucepan of boiling water and cook for about 6 minutes.

Remove eggs from the saucepan with a slotted spoon and refresh under cold running water.

Peel eggs and set aside.

Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.

Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.

Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.

Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.

Discard remaining stock.

To serve, cut each egg in half lengthways and arrange on a platter.

Spoon over reserved braising stock.

 
 
copied from http://www.lifestylefood.com.au/recipes/342/soy-sauce-eggs

bersahur ke apa ni?

nafsu makan nya pasal ...

3/4pot beras sedang dimasakkan ... nak dimakan dengan serunding daging yg baru dibawa balik dari kampung ....

lapar la ....

http://1001resepi.blogspot.com/2010/05/botok-telur-asin.html