tea

the Arabs call it 'adani' tea.

the Indians call it 'masala' tea.

it is still tea ....

made a mug of it for myself today.




in a mug, put 2 'Boh' teabags, 3 cardamon pods & 2 cloves.
then add piping hot water - let it brew for a minute.
add condensed milk for sweetness and coffeemate for creaminess.

variations:
you can use cinnamon stick, star anise, ginger to name a few.


enjoy!

BBQ ribs for dinner tonight?

rasa mcm nak makan bbq ribs. semalam sya mintak mama belikan some ribs uttk sya dari pasar tani.

i've made it once ... maybe buat lagi malam ni. i haven't seen the ribs yet.

cara sya buat:

• ribs dicuci
• direbus dgn stok yg dibuat dari bwg besar, celery, carrot, Life bbq sauce, Maggi tomato sos & garam skit (taste of stock depends on yr tastebuds. sya buat secukup rasa)
• rebus hingga daging empuk, tos kan tapi jgn buat stok tadi.
• celup ribs dlm sos bbq lagi & 'grill' jap to get the caramelisation. yummmm

sos: 2 choices -
a. stock tadi ditambah skit lagi sos bbq & dipanaskan hingga jadi pekat skit, OR
b. just guna sos bbq dari botol je


side dishes:
1. mashed potatoes
2. veggies: mushrooms, zuchinni, cauliflower, carrot, celery, bwg besar - saute in hot olive oil, add abit of salt & dried thyme. or just blanched.


variation 1: rebus je ribs dlm stok biasa, kemudian perap dgn sauce bbq sblm dibakar/grill.

variation 2: from the net, ribs are marinated with bbq sauce (homemade/bottled) and grilled for a long time.


bon apetit!

Kulit murtabak mama

5c tpg gandum
3c air
2 tbspn susu pekat
1 tspn garam
3 tbspn minyak


Uli tpg dgn air guna K beater
Msk susu & garam
Uli 10min, msk minyak, uli 10min lagi
Uli dgn tgn 10min or more hingga doh lembut
Make into balls & perap dgn mnyak/butter/majerin & tutup dgn kain lembab for 5-7hrs sblm dicanai.

** note
Kalau nak byk, doublekan the recipe but sukat air skit2.
Mama buat 7c tpg & 3.5 cwn air = better she said

Inti

Daging kisar perap dgn rempah kurma.

1st  tumis bwg merah, bwg putih mayam/cincang. then add bwg besar yg dah dicincang/chopped. layu/masak je, masukkan dgg n goreng hingga masak. masukkan garam secukupnya.



Assembling for each mutabak:

1. canaikan 1 bola dough

2. dlm mangkuk campurkan inti:
1 biji telur
2 tbspn bwg besar cincang
2 tbspn daun bwg cincang
2 tbspn daging kurma
Garam skit
Gula skit
-- gaul semua sekali & tuang atas kulit yg telah dicanai, lipat mcm murtabak & goreng garing. kalau nak buat 2-3 lapis, goreng kulit hingga masak.

Boleh buat 2-3 lapis. last layer 1/2 @ 3/4 cooked.

easy choc recipes!

lately i have been craving for chocolates. anything chocolatey .... i found these seemingly easy peasy choc recipes. I'm copying them here so that i do not lose them. Sources/original inventors are quoted.


this recipe came from this web site: http://allrecipes.com/Recipe/Hasty-Chocolate-Pudding/Detail.aspx

Hasty Choc Pudding

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

Directions

1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Donna Hay's Basic Choc Truffles

basic chocolate truffles ¾ cup (180ml) single (pouring) cream 600g dark chocolate, finely chopped cocoa, for dusting Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium bowl and pour the cream over. Place the bowl over a saucepan of simmering water, and using a metal spoon, stir until the mixture is smooth. Pour into a lightly greased 20cm x 20cm metal tin lined with non-stick baking paper and tap the tin to even the mixture (see tips + tricks, below). Refrigerate for 2–3 hours or until firm. Remove the truffle from the tin and bring to room temperature. Cut into 36 squares to serve. Dust with cocoa, if desired. Makes 36. Tips + tricks: + It's important to finely chop the chocolate first so it melts evenly and quickly, without being on the heat for too long. + You tap the tin to even out the mixture, but you can also smooth the surface of the chocolate with a palette knife before refrigerating. + Use a knife with a thin blade to cut the truffles. After every cut, clean the blade with a damp tea towel and dry it with a clean tea towel to make sure the slices are clean and tidy. + Try coating your truffles in other crushed and toasted nuts, such as pistachios and hazelnuts. You could even coat them in biscuit crumbs. + store the truffles, separated by non-stick baking paper, in an airtight container in the refrigerator for up to 1 week. Simply coat the truffles in the praline, almonds, or dust with cocoa or salt just before serving. Donna Hay's Standby Brownies Serves 16 Ingredients 150g butter 1¼ cups (275g) caster (superfine) sugar ¾ cup (75g) cocoa 1 teaspoon vanilla extract 3 eggs ½ cup (75g) plain (all-purpose) flour Method 1Preheat oven to 160°C (325°F). 2Place the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted. 3Spoon into a bowl and add the vanilla and eggs, whisking well. Sift the flour over the mixture and whisk to combine. 4Spoon the mixture into a 20cm-square cake tin lined with non-stick baking paper. Bake for 30–35 minutes or until centre is just set. 5Cool in tin and cut into squares to serve. Donna Hay's Ultimate One-Bowl Chocolate Dessert Cake. Serves 10 Ingredients 125g butter, chopped 375g dark chocolate, coarsely chopped 1 cup (175g) brown sugar ¼ cup (35g) plain (all-purpose) flour, sifted 2 tablespoons milk 1 cup (120g) almond meal (ground almonds) 5 eggs cocoa, for dusting Method 1.Preheat oven to 170°C (325°F). 2.Place the butter and chocolate in a bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water. 3.Add the sugar, flour, milk and almond meal and mix to combine. 4.Add the eggs and mix well. 5.Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper. 6.Cover the tin with aluminium foil and bake for 40 minutes. 7.Uncover and cool in the tin. 8.Dust with cocoa and serve with cream and berries.

Savoury Sweet Life's  {4 Ingredients} Nutella Brownies

4 Ingredients Nutella Brownies

4.1 from 24 reviews

Print

Recipe type: Dessert

Author: Savory Sweet Life

Prep time: 1 min

Cook time: 12 mins

Total time: 13 mins

Serves: 12 pieces

Amazing Nutella brownies using only four ingredients. Reprinted with permission from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients.

Ingredients

• 1/2 cup Nutella spread
• 1 large egg
• 5 tablespoons all=purpose flour
• 1/2 cup chopped hazelnuts

Instructions

1. Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
4. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

Notes

Switch-Ins: In place of the hazelnuts, switch in one of the following:
* ground cinnamon, 1/4 teaspoon (add with the flour)
* peanuts, chopped, 1/4 cup



Busy Day Choc Cake

Serves 8

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Directions

1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

Variations

To make this recipe as prepared on "Mad Hungry" TV, top your chocolate cake with this Simple Buttercream frosting.

Chef Ammar El-Ali's recipes

Chicken Mandi with Arabic Spices, dry Lemon, Served with Yoghurt and Arabic Bread at the side

Ingredients

1- Basmati Rice Your Choice 3 Cups

2- Chicken Fillet Cut in to ½ 3 Peaces

3- Ghee 4 Tablespoon

4- Onion Slices 2 Big Numbers

5- Tomato Dice Medium size 4 Big Numbers

6- Tomato Past 2 Tablespoon

 7- Green Long Chili 4 Numbers

8- Dry Lemon ( Arabic Shop ) 2 Whole Numbers

9- Bay Leaves 4 Leaves

10- Cardamom Whole 8 Numbers

11- Cinnamon Stick 2 Number 2.5 cm

12- Black Peppers Whole 10 Numbers

13- Salt 1 Teaspoon

Home Made Arabic Bread

Ingredients

1- Flour 500 Grams

2- Shorting 80 Grams

3- Salt ½ Teaspoon

4- Baking Powder 1 ½ Teaspoon

5- Warm Water As Need Make sure the dough is not sticky

Middle Eastern Chicken Shawarma with Garlic Sauce Wrapped with Home made Bread served with Ice Blended Moroccan Lemon Juice with fresh Mint

Marinating for the Chicken

Ingredients

1- Fresh Yoghurt 250 Grams

2- Tomato Paste 100 Grams

- Lemon Juice 50 ML

 4- Arabic Shawarma Spices 70 Grams

5- Tahini Sauce 80 Grams

6- Salt 1 Tablespoon

7- Boneless Chicken Breast thinly slices 1 Kilo

Chef Ammar Homemade Garlic Sauce

Ingredients

1- Clean Garlic 60 Grams

2- Lemon Salt 1 Teaspoon Leveled

3- Salt 1 Teaspoon Leveled

4- Egg White 3 Numbers

5- Corn Oil 500 ML

For the Shawarma Filling

Ingredients

1- Lettuce Shredded 1 Big Number

2- ½ moon Slice Fresh Tomato 3 Big Numbers

 3- Long length thinly Slice Cucumber 1 Large Number

4- Clean Onion Thinly Slice 2 Big Numbers

5- Sumak Powder 1 Tablespoon

6- Chopped Fresh Parsley 3 Tablespoon

 7- Ammar Garlic Sauce 100 Grams

Homemade Arabic Bread

Ingredients

1- Flour 500 Grams

2- Shorting 80 Grams

3- Salt ½ Teaspoon

4- Baking Powder 1 ½ Teaspoon

5- Warm Water ½ Cup+ -

Moroccan Ice Blended Lemon Juice with Fresh Mint

Ingredients

1- Lemon Juice 250 ML

 2- Castor Sugar 100 Grams

3- Ice Cub As Needed

4- Fresh Mint Leaves 1 Full Hand

Mandi Lamb with Saffron Basmati Rice and Raisin served with Taboulah Salad

Ingredients

Cooking the Lamb Shoulder

1- Lamb Should 2 Kilo

2- Salt 1 Teaspoon

3- Cinnamon 1 Stick 2.5 CM

 4- Arabic Dry Lemon Whole 2 Numbers

5- Bay Leaves 4 Numbers

6- Cardamom Whole 10 Numbers

7- Cloves Whole 10 Numbers

8- Saffron ¼ Teaspoon

 9- Rose Water 1 Tablespoon

 10- Onion Cut in Small Dice 1 Big Number

11- Water to cover the Meat

Cooking the Basmati Rice

1- Basmati Rice your Choice 4 Cups

2- Ghee 4 Tablespoon

 3- Green Chili Whole cut in to ½ 4 Numbers

4- Onion Clean and Small Dice 2 Big Numbers

5- Raisin ½ Cup

6- Salt ½ Teaspoon

he only shares his ingredients on FB. to know the cooking steps, you'd have to watch TV Al-Hijrah. sya copy recipe dulu :)

Arabic Bites Mini Grilled Flatbreads & 10min flatbreads

16 mini flatbreads

2 c unbleached flour (1 c whole wheat flour + 1 c unbleached flour)
3/4c warm water
1/2 tspn salt
1/4 tspn dry yeast
1 tbspn olive oil

1. put all in a mixer and knead for 10mins into a soft dough
2. cover & let rise for 90mins
3. preheat over at 550F
4. divide dough into 16 balls & let rest for 20mins
5. roll into dics on floured board
6. bake on hot baking surface for 1 min each side




10mins flatbreads  (4 large, 8 small)

2c warm water
2 tbspn yeast
4 tbspn sugar
1/4 c oil
2 tspn salt
3c unbleached flour
2c whole wheat

1. for 'sponge', mix yeast, sugar, water & 2c of mixed flour. cover & let it rise for 10mins
2. place all remaining ingredients & 'sponge' into a mixing bowl & beat for 10mins into a soft dough
3. dough is now ready for use as flatbreat, pizza bread or bread loaf
4. shape into balls, flatten into flatbreads with floured surface
5. bake in over trays or hot baking surface for 2-3 mintues

arabic bites Hummous

2 cans 410gm each chickpeas
1/4 c lemon juice
1/2 c tahini
1-2 garlic crushed
2 tbspn olive oil
salt
water to smooth the hummous

olive oil for drizzling
red pepper for garnish

process in food processor with as much water (if needed) to blend well
serve with drizzling olive oil & sprinkle red pepper

From Arabic Bites - Spices

From Arabic Bites:

Spices

1.       Homemade mandy mix spice

2tbspn cardamom pods

2 tbspn cloves

2 tspn black pepper

1 whole nutmeg

1 tbspn ground ginger

4 bay leaves

Blend or process all finely

2.       Homemade Garam Masala

1 c coriander seeds

6 tbspn cumin seeds

2 tbspn black peppercorns

2 tbspn cardamom pods

1 tbspn cloves

1 tbspn fennel seeds

3 cinnamon sticks

Blend or process all finely.

You can add ground spice too & mixed it together.

3.       Kabsa Mix Spice

Equal amounts of:

Turmeric

Red pepper

Coriander seeds

Black peppercorns

Cloves

Black cardamom pods

Fennel seeds

Ginger

Ground all together. If you want less spicy or hot, use less red pepper & black peppercorns.

vietnamese salad

here's a teaser :)

i learned this at a cooking resort in Sg Penchala. i've misplaced the recipe but will upload it as soon as i find it.

this is one delicious salad!

tungggguuuuuu..... !


A. grilled chicken
1 chicken leg deboned
1 stalk lemon grass
2 cloves of garlic
1 tbsp brown sugar
1 tbsp oil (i used olive oil)
1 tbsp fish sauce

 B. salad dressing
1 clove garlic finely chopped
1 red cilipadi finely chopped (add if u want it hotter)
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp water
1.5 tbsp brown sugar


C. salad
meehoon (my mom suggested soohoon would be good too)
1/2 carrot shredded
1/2 japanese cucumber shredded
a little bit of mint leaves - chopped/shredded
1 cup beansprouts (raw)
1 cup od shredded lettuce
1/4 cup coriander leaves (whole or roughly chopped)

method:
1. pat chicken dry, put in plastic bag & pound to flatten evenly.
2. prick a few places with tip of knife.
3. combine lemon grass, garlic, sugar, oil & fish sauce - blend into fine paste.
4. marinade chicken for at least 15mins.
5. cook on grill or fry in frying pan till cooked through (i did mine till abit crispy at the edges)
6. remove to a plate & cooled before cutting into 1cm slices. set aside.
7. combine salad dressing in a bowl & stir till sugar dissolves. set aside.
8. blanch meehoon or soohoon till tender but not mushy or 'al dente', drain & run under cold water & chill in fridge for a while before serving. (this is a cold salad)
9. get the salad ready.
10. to serve:
place a portion of meehoon/soohoon in individual bowls, top with the shredded carrots, lettuce, mint, cucumber, beansprouts. top with a few chicken pieces & coriander leaves. drizzle with just enough dressing to moisten the salad, toss all together & eat immediately. use chopsticks


i'm making this for dinner tonight!

tauhu bakar

earlier on in my pregnancy, i craved for tauhu bakar or tauhu sumbat ...whatever lah it is called.

all i know was i wanted tofu!

so i made my own with my mother's help in creating the recipe.

here's a pic of my 'tauhu bakar'.

the hollowed tofu that i got at the market were small but they'll make do for me.

so, a few pieces were grilled till they browned/charred and then cut in the middle halfway so that i can insert the veggies that i want - sengkuang, timun & tauge.






the sauce was made of:

1. ground nuts fried without oil, de-skinned and pulsed/grounded coarse & finely.
2. the liquid base was a combination of brown sugar, salt, air asam jawa  and ciliboh (cooked). all combined till i get the taste that i wanted. when it is done, it goes into a pan on top of medium heat and the grounded nuts were added.
3. cook till all is mixed well and the sauce thickens abit.

serve immediately!

yummmmm!


Kuih Poli Ubikayu

kenal tak 'kuih lopes'?

kuih yg dibuat dari beras pulut, direndam dgn pewarna hijau, dikukus dlm daun pisang, dipotong & disalut dgn kelapa parut dan dimakan dgn gula merah.

kenal tak 'kuih katong'?

kuih yg dibuat dari tepung pulut, dibancuh dgn air, air pandan & sedikiiit je kapur masak. dikacau dlm kuali hingga masak - likat & berkilat. diletakkan dlm acuan @ bekas pyrex empat segi & disejukkan. kemudian, dipotong2 kecil dgn gunting dan disalut dgn kelapa parut & dimakan dgn sirap gula merah, mcm lopes.

kenal tak 'kuih poli'?

hampir2 serupa dgn kuih lopes & kuih katong cuma ia diperbuat dari ubi kayu.
poli:

• 3kg ubi kayu
• pilih yg tiada luka
• dikupas kulitnya & dipotong kecil2
• blend halus dgn sedikit air
• tapis dgn penapis jaring halus
• setelah lama, buang hampir semua air tapisan tapi ambil kanjinya (dan airnya sedikit) yg mendap di dlm mangkuk itu
• masukkan 1/2-1 sudu teh air kapur & gaul rata
• ambil beberapa daun pisang & layurkan.
• potong mcm utk kuih lepat pisang tapi 10x ganda besarnya. buat beberapa helai
• bungkus kisaran ubikayu tadi mcm lepat pisang tapi besar & lebar
• kukus utk 20-25min
• setelah masak, sejukkan.

kelapa parut:

• parut kelapa, dptkan kelapa parut yg putih, gaulkan dgn sedikit garam
• Utk tak basi, sblm digaulkan dgn garam, kukus sebentar kelapa parut itu.

gula merah (dari kelantan)

• 3 kerek dipatah2kan
• 1 senduk gula putih
• air paras sebelum gula tenggelam
• daun pandan
• masak atas api sederhana hingga semuanya cair & gula masak
• kalau nak pekat @ cair, adjust kuantiti air. seelok2nya, sederhana likat

cara hidang:

• potong ubikayu yg dikukus tadi ikut citarasa; saya potong kiub2 kecik & digaul dlm kelapa parut tadi. mcm buat lopes
• hidangkan dgn gula merah

selamat mencuba! pics coming soon  :)

ubi yg dah dibungkus & dikukus

ubi @ poli yg dah dipotong & digaul kelapa

my mother's neighbour/friend (Datin Suwarni) and a few others came by to learn how to make this and she has some pictures of the process. sya takde gambar2 tu and i can't copy without her permission. so then, i'll give you her link, ok. please visit her blog at http://suwarnihassan.blogspot.com/search/label/RESIPI

:)

srikaya ubi #1

Serikaya Ubi Keledek

Bahan2:

1.    Nissae

a.     3 kerek nissae

b.    Gula 1 senduk sup kecik/senduk nasi

c.    Daun pandan

d.    Air bawah paras longgokan gula – sederhana cair

                                          i.    Variations:

·         Kalau nak cair, tambah air

·         Kalau nak pekat, kurangkan air

e.    Tapis sebelum disejukkan

2.    Ubi keledek diparut

3.    Santan pekat sebiji kelapa

4.    Telur 10 biji

5.    Cengkih

6.    Garam

Cara2:   1 mangkuk corelle penuh nisae, ubi parut & santan

1.    Cairkan, tapis & sejukkan nissae

2.    Adun sebati nissae & telur tapi jangan dikepuk

3.    Masukkan garam secukup rasa (rasa lemak) pd santan

4.    Sebatikan santan dalam adunan nissae & telur

5.    Masukkan parutan ubi

6.    Cengkih

7.    Gaul last sekali, masukkan dalam mangkuk & kukus hingga semua bahagian naik kembang = masak

meatballs from My Greek Kitchen

Minced meat

Grated potato, sejat air

Breadcrumbs

Cilantro & flat leaf parsley

Salt & pepper

Cinnamon

-          Gaul rata & makes into balls or oval shapes

-          Fry in hot oil till cooked n browned.

-          Eat with sour cream or yogurt

kukkok

a.       Ketumbar byk

b.      Halia skit

c.       Bwg merah mayam

d.      Lengkuas byk

e.      Daging & tulang rusuk

f.    Budu skit

                                                              i.      Gaul daging, tulang & semua bahan atas – perap

                                                            ii.      Panas atas api sampai air daging kering - sangai

                                                          iii.      Masukkan air baru – rebus empuk

                                                           iv.      Masukkan asam kpg, cilikering digunting, garam, gula skit

kerabu pegaga mama

A

·         Ikan dibakar & buang tulang, ditumbuk

·         Kelapa digoreng & ditumbuk kasar

·         Gaulkan sekali kelapa & ikan

B

·         Hiris daun pegaga

·         Bawang merah

·         Bawang putih

·         Cili merah

·         Cili padi

·         Gaul A & B

C

·         Lengkapkan rasa dengan limau nipis & budu secukup rasa

petua

utk melembutkan daging, contohnya dlm gulai or sup, masukkan beberapa biji buah kurma. just the seeds.

2-3 ppl have told me so.

my mother tried and it worked.

:)

ayam perap kicap

the 1st entry of this recipe was on 17th sept 2008. this is the latest version after some tweaking - in terms of the ingredients.


this is for 1/2 a chicken cut into preffered pieces

blend:

• 3 lemongrass - sliced, easier to blend
• 2" of fresh turmeric
• 10 slices of galangal
• 2 garlic
• 4 red shallots
• 10 black pepper (crushed)
• 1/2" ginger
• 2 candlenut (buah keras) (crushed)
• 1 teaspoon of vinegar
• ciliboh  - 1 tbspn or as much heat as you want
• sugar & salt to taste
• sweet soy sauce (kicap manis) or curry powder - how much you put depends on your preference

marinate the chicken with the paste for at least 30mins. the longer the better and then fry in hot oil. this is my mom's chicken recipe for her nasi ayam too.

her blessings

this blog is my collection of my mother's recipes, food that i grew up eating, the life we build around food which was made with love and care.

it never occured to me but today i asked my mother's permission if it was ok with her that i blog her recipes.

i have her blessings.

my mother is never the kind of person who dislike to share good things such as good recipes. she loves to share.

from our conversation, this is what i understand why she loves to share.

recipes are just guidelines. the outcome of the dish depends on the person who is cooking it - her cooking experience and skills, her expectations, and her tastebuds.

so, for 1 recipe with 10 cooks, you will still get 10 different tastes, some nearly the same, some not - all individually influenced by individuality.

therefore, by all means share! from a basic recipe, create your own taste and memories from the dish :)

selamat mencuba!

Bolognese Pie

there was a debate among our friends whether what we made was cottage pie or sheppard's pie. from the net, it can be called both which is basically a meat pie made of a meat base and topped with mashed potatoes. meat can be anything from beef, mutton, game, chicken and even fish.

here is our latest fav meat pie ~ bolognese pie :)

it's basically bolognese sauce with lots of minced meat, chunky veggies such as celery, mushrooms, carrots and even peas if you like.

we, cheated ;) we used Prego's traditional pasta sauce and added additional herbs, salt & pepper for taste.

ingredients for base:

• minced meat/chicken
• chopped big onions  5
• chopped garlic 2 heads
• Prego's pasta sauce (we made alot today, so we used 3 large bottles to get the right tomatoey taste)
• bolognese herb mix
• tomato puree (op)
• black pepper
• dried oregano
• salt
• chunky veggies: celery, mushrooms, carrots
• cooking oil

how to:

• sautee the garlic & onions till translucent
• add the minced meat and fry till well mixed & cooked thru
• add the pasta sauce as much as you need to get the taste that you want. if not enough, add some tomato paste/puree
• add herbs & seasoning to taste
• add veggies, celery last to maintain the crunch
• once all is well mixed, cooked and taste to your liking, turn off the burner

ingredients for whipped potato topping

• potatoes
• milk
• salt
• white  pepper
• butter/margerine

optional ingredient:

• mozzarella cheese

how to:

• if you want a thick topping, use as much potatoes as you can. today was a med thick topping which came from 11 potatoes. try to get the waxy ones such as russet but any potato will do (in my opinion)
• peeled & boiled till cooked, drain & then mashed.
• as you mash it finely, add bit by bit the rest of the ingredients till you get the taste & texture that you want. i use very little of butter/margerine. 

assembling:

1. pre-heat you oven for 10mins at 200C
2. in a casserole dish, put in the sauce base (as much you want)
3. top it with the mashed potatoes (as thick as you want)
4. optional ingredient: shredded mozzarella. you can put this on top of the sauce before the mashed potatoes or on top of the mashed potatoes.
5. use a fork to make sore decorative marks on the mashed potatoes or just smooth it out (op)
6. bake in the oven till the top becomes golden
7. switch off oven & take it out to serve.

 

the additional herbs












the Prego sauce

mushrooms. you can even use the fresh ones.

mozzarella cheese

 the base sauce with shredded mozzarella cheese

the  mashed potato topping

the finishing product 



Sembosa/samosa/popia Mama

Bahan2:

• Daging cincang/minced
• Rempah kurma
• Bwg merah dihiris
• Bwg putih dihiris
• Bwg besar dicincang
• Bwg putih dicincang
• Daun ketumbar dicincang/hiris sederhana halus
• Kcg peas dari tin (sya tak suka yg frozen, tak sedap rasanya)
• Minyak
• Garam
• Gula
• Kulit popia (or kulit karipap/puff pastry - ikut citarasa)

Cara2:

1. Daging di kisar/dicincang & diperap dgn rempah kurma (byk rempah supaya bau rempah kurma) utk 15-20mins
2. Panaskan minyak & tumis/goreng bwg merah & bwg putih yg dihiris hingga garing skit
3. Masukkan bwg besar & bwg putih yg dicincang - goreng hingga layu
4. Masukkan daging & goreng sebati hingga air daging kering & daging masak. Jgn terlalu garing.
5. Sambil itu, masukkan garam & gula skit secukup rasa. Kalau kurang ba kurma, tambah rempahya.
6. Setelah daging masak & secukup rasa, masukkan kcg peas & daun ketumbar - gaul rata & angkat ke dlm penapis utk sejatkan mbyak skit.
7. Setelah sejuk sedikit ... Gulunglah ke dlm popia.
8. Goreng popia & hidangkan dgn sos cili @ tomato.

Mama's fav! Mine too ;)

popia yg belum digoreng

inti popia

I love the pic. An idea for cakes.


http://www.bhg.com/recipes/desserts/chocolate/dark-chocolate-dessert-recipes/?page=29