bubur lambuk mama

bubur lambuk

(anggaran: 1 pot beras utk bubur utk 4-5 org as a side dish)


step 1: bahan2 yg diperlu disediakan

cincang bwg besar 2 labu, bahagi 2 bahagian
cincang bwg putih 1 labu
cincang halia 2 hiris
ayam 1 dada cincang
udg 6 ekor cincang

1 biji kelapa utk santan pekat(diperah tanpa air dulu, 2nd time dgn air 3/4cawan 2 kali. tiap perahan santan diletak dlm lain2 bekas. yg pekat diguna dulu, jika tak cukup lemak, tambah bekas yg ke dua & seterusnya. kalau dah cukup, mungkin bekas perahan yg ke3 tak perlu.)

1 pot beras basmathi

daun2 pucuk paku, pucuk paku merah, daun kaduk & daun pucuk manis - ambik daun ajer & pucuk2 muda.
(pucuk paku hijau & merah boleh banyak tapi daun kaduk (kalau byk, rasa pedal) & pucuk manis byk juga - dihiris halus or kasar ikut citarasa)
other veggies: carrot, kobis, kcg panjang - shredded or diced

garam
gula
black & white pepper

air secukup keperluan, 3 pot air utk 1 pot beras & additional air lagi

step 2: cara memasak

- tumis 1/2 bwg besar, semua bwg putih & semua halia.

- masukkan ayam & tumis hingga kering air ayam/ayam masak.

- masukkan udg & goreng sekejap hingga masak.

- masukkan 1 pot beras & 3 pot air - masak hingga nasi masak & lembik/hancur mcm bubur, kalau keras tambah air skit2.

- bila nasi dah masak jadi mcm bubur, masukkan sayur2 & baki bwg besar cincang tadi.

- masukkan santan & kecilkan sedikit apinya. kacau2 hingga santan masak tapi jgn sampai pecah minyak. sambil itu, masukkan garam, gula, white & black pepper secukup rasa.

- adjust rasa & texture. kalau kurang rasa ayam, mskkan 1/2-1 chic cube. mama masukkan bwg grg skit.


- kalau pekat, tambah air atau santan. kalau kurang lemak, tambahkan santan.

- hidang dgn daun bwg, bwg sup & bwg grg & air lada kicap.

- texture bubur ini ikut citarasa masing2. ada yg suka betul hancur mcm bubur, ada yg suka texture tak hancur. adjust lah pd peringkat masak beras/nasi.

beras dimasak menjadi bubur

santan & sayur telah dimasukkan - nearly the end product

selamat mencuba!

an easy trifle by nigella

i think this is an easy construction of a trifle. it's here as a guide and open for modification.



Ginger passion fruit trifle By Nigella Lawson


Preparation time: less than 30 mins

Cooking time: no cooking required

Serves 8-10

Ingredients

• 500g/1lb 1½oz ready-made sponge cake, pound cake or madeleines

• 125ml/4½fl oz ginger wine

• 500ml/18fl oz double cream

• 4 tsp icing sugar

• 8 passion fruit

Preparation method

1. Slice or break the sponge into pieces and arrange half of them in the base of a shallow dish. Pour over half of the ginger wine. Pile the remaining sponge pieces on top and pour over the remaining ginger wine.

2. In a bowl, whip the cream with the icing sugar until soft peaks form when the whisk is removed - don't make it too stiff.

3. Scoop out the pulp from two of the passion fruit and gently fold into the cream. Pile the cream on top of the soused sponge.

4. Scoop the pulp from the remaining six passion fruit into a bowl, then drizzle on top of the white pile of cream, so that it is doused and dribbling with the black seeds and fragrant golden pulp.

Deep fried soy sauce fish (mama)

• Sediakan dahulu:

o A - cincangkan

 Bwg putih, halia – byk & dicincang

 Bwg besar dicincang

o B – satukan

 Oyster sauce

 Kicap pekat

 Kicap cair

 Air

o C – hiris panjang2 daun sup & daun bawang

• Ikan jenahak @ kerapu – dibersihkan & disalut dgn sedikit tepung jagung @ tepung & digoreng saja diketepikan dlm pinggan hidangan

• Tumis bwg putih & halia, kemudian masukkan bwg besar

• Masukkan sos tadi

• Tabur daun2 atas ikan & tuangkan sos yg panas tadi diatas ikan - hidangkan

Homemade corn beef & olio

CORN BEEF AND CILIPADI AGLIO OLIO PASTA - just add corn beef & cilipadi.


Spaghetti Aglio Olio by Martin in Italian Recipes, Pasta dishes
This is the simplest and quickest of all pasta recipes. The main ingredients in spaghetti aglio olio is garlic, chilli and oil. Olive oil is infused with the garlic and chilli which is then stirred into the hot pasta. Serves 4.

Ingredients

• 13 oz of dried spaghetti

• 1/2 cup of olive oil

• 4 garlic cloves, finely chopped

• 1-2 large red chillies, seeded and finely chopped

• 2 tablespoons of fresh parsley, finely chopped

• salt and freshly ground black pepper to taste

Cooking Instructions

Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until the pasta is al dente.

Meanwhile, combine the oil, garlic, and chilli in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don’t allow it to burn.

Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it’s not a high heat because you don’t want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.




Home made corn beef

It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 4 quarts water

• 1 cup salt

• 1 teaspoon saltpeter (see note 1 below)

• 2 beef briskets, about 4 pounds each (see note 2 below)

• 12 garlic cloves

• 3 tablespoons pickling spices

• 8 bay leaves

Preparation:

Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.


Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef.

Beryani Pakistan (earliest attempt)

Beryani Pakistan


Bahan2:

1 ekor ayam dipotong 14-16 (dipasar boleh buat)

1.5 paket rempah beryani sindhi @ bombay

1 mangkuk corelle bwg goreng merah

2-3 biji bwg besar kuning dicincang

halia 1/2" dimayam halus

5 biji bwg putih di cincang

1-2 kotak susu low-fat @ full-cream, nak kuah pekat @ cair

2 biji tomato besar - blanched, skin off, deseeded & chopped

½ cekak daun ketumbar dibasuh & dihiris halus

sedikit daun sup & mint – dihiris halus

minyak untuk menumis

air (* kuah adalah combnation air & susu - taknak byk sgt air, nanti kuah cair & tawar)

(garam & gula tak perlu sebab rempah dah cukup perisa)



persediaan:

1. ayam dipotong & dibersihkan

2. siapkan semua bahan2 yg perlu dihiris, dicincang



cara2 memasak:

1. panaskan minyak & masukkan bwg besar - tumis hingga garing - slightly browned/caramelised

2. masukkan bwg putih & halia - tumis hingga naik bau

3. masukkan rempah beryani & sedikit air (suku cawan utk mudah menumis). Takyah tumis sampai garing mcm kari

4. masukkan ayam, gaul rata dlm tumisan. gaul2 sekali sekala hingga air ayam kering & tumisan pecah minyak sekali lagi

5. masukkan hirisan daun2, daun ketumbar, tomato dicincang & bwg goreng - gaul rata

6. masukkan susu - kacau semua bahan sebati, jgn tinggalkan susu sendiri diawal2 ini supaya susu & semuanya sebati

7. kalau ingin kuah byk, tambahkan air @ susu

8. jaga sambil sekali sekala kacau sehingga pecah minyak (sorry, bahasa biasa sikit, tak tahu nak explain mcmana hehehe)

9. bila dah pecah minyak, cukup rasa, ayam dah masak - siap!



optional: masukkan ubi kentang

acar pisang gala mek

Acar Pisang Gala - Mek (sini panggil ‘pisang kari’)

A

• Pisang Gala muda dihiris2 tapi jgn putus (ricik)

• Rendam dlm air garam

• Celur – masa ikut sepejal @ selembut mana nak pisang tu

B

• Bawang merah, bawang putih (1), halia sedikit & cili boh – dikisar sekali & ditumis

• Bila dah garing & pecah minyak, masukkan cuka, garam & gula – imbangkan rasa.

• Masukkan pisang, gaul rata & hidang

Petua kepala santan utk boko & lmpat tikam

Apa jua bahan sukatan - cawyan, senduk atau sudu -

1. Utk boko: 15 santan, 1 tepung beras & garam
2. Utk lompat tikam: 17 santan, 1 tepung beras & garam

Di atas api kecil, sentiasa kacau hingga likat & ckup rasa.bila tutup api, still kacau. Jgn lama atas api, jgn bagi pecah minyak. Asalkan dah hilang rasa tepung, ada rasa lemak masin - it's done!

fluffy rice

a few months back, hubby & i went for a cooking class.

what i want to highlight here is not the recipes that we cooked but how to cook the perfect fluffy rice.

all you need is rice, the 1 cup measuring cup and the liquid measuring cup/pitcher.



for every 2 cups of rice (Basmathi or Thai fragrant rice), you'll need 675ml of water.
for every 1 cup, you'll need 350ml of water


tried & tested, works every time!


**note:
according to my Mama, every 2 pots of rice cooked can feed 3 people with average appetite.

1pot rice + 1-1.5pot water

new salad!

if you're ever tired of the same old salad ... try this one!

i got it from Martha Stewart's magazines.

such a refreshing salad.

i didn't have all the ingredients: no nuts, green apples or grapes. i used celery, red apples and thousand island dressing.

it tasted just as great! the celery is soooo zesty!

have a peek at the recipe:

http://www.marthastewart.com/342090/apple-grape-and-celery-salad

heard on tv ...

to make half-cook rice b4 steaming it, boil rice for 6mins.




insyaAllah will try it.

kari daging

2kg daging rump & 1kg daging keting @ 3kg daging; dipotong ikut citarasa

rempah:
1btg kayu manis
2 kuntum bunga lawang
2-3 biji pelaga
6-7 cengkih

kisaran:
3/4kg mangkuk bwg merah
2-3 ulas bwg putih
1/2" halia

2-3 sudu besar ciliboh (lebih kalau nak pedas)

11 sudu besar rempah kari adabi utk daging  (petua: setiap kilo daging/ayam, 3.5 sudu besar rempah kari) (sekilo ayam/daging, guna 2 paket kecik rempah)
4biji kelapa: perah sekali dgn 2 cwn air utk santan pekat, 2 cwn air utk santan cair x2

sediakan:
garam
gula
air asam jawa
kentang (dipotong & direbus dulu)


cara2:

1. panaskan minyak & gorengkan rempah kasar
2. masukkan bahan kisaran & ciliboh. tumis hingga garing & pecah minyak (api sederhana)
3. masukkan rempah & air skit. tumis hingga pecah minyak (api sederhana)
4. masukkan daging, masak hingga kering air daging & pecah minyak sekali lagi. (api sederhana - sederhana besar)
5. masukkan santan, kacau2 dulu, jgn tinggalkan takut santan berpecah. api sedehana. masukkan santan pekat dulu, then santan cair yg pertama. jika perlu, baru santan cair yg ke 2 (half or all depending byk mana u nak kuah)
6. atas api sederhana hingga daging empuk. sekali sekala kacau gulai.
7. setelah empuk, masukkan air asam jawa, garam & gula skit je (jgn manis) - secukup rasa.
8. masukkan kentang yg dah direbus.

bila tutup api, minyak sepatutnya timbul ke atas. (u can ladle some out if u want to)


PETUA:
kalau gulai daging, (asam jawa, garam & gula) masuk last utk elak daging jadi keras.
kalau gulai ayam, semuanya masuk masa menumis selepas rempah & kisaran dah garing.


selamt mencuba cara saya masak kari hehehe

kerutub

sebelum semuanya, siapkan kerisik dari 1/2 biji kelapa

1kg daging dipotong tebal & besar skit. (kalau zaman nenek sya, dipotong sebesar tapak tgn & setebal seinci setengah)

bahan2 kisaran:
1 mangkuk corelle bwg merah
2 ulas bwg putih
6-7 hiris lengkuas
3 hiris halia
1 btg serai
~ semua dikisar bersama hingga halus

panaskan minyak & tumiskan kisaran bersama 2 sudu besar ciliboh (kalau nak pedas skit, tambahkan ciliboh)

setelah pecah minyak, masukkan 3 1/2 - 4 sudu rempah kerutub daging & tumis hingga garing/pecah minyak

- itu Rempah loose. Kak sya guna Sepeket Rempah kerutub adabi + 1tbsp serbuk kari daging. 

masukkan santan dari 2 biji kelapa yg diperah 2-3x dgn 2 cwn air aje (santan pekat)

- kak sya guna Sepeket Santan ori dari Pasar yg frozen. That's about 1.5biji Santan pekat, no air. 

kecilkan api & jaga semuanya hingga daging empuk. Tambah air hampir secawan kalau kurang empuk. 

setelah empuk, masukkan kerisik, air asam jawa (optional) garam & nisae secukup rasa.

atas api kecil/sederhana, semuanya secukup rasa & pecah minyak ... siap!

makan dgn nasi panas @ roti @ pulut kuning :) yummmmmm

fool-proof-half-boiled-eggs-recipe by Tunku Halim

http://tunkuhalim.wordpress.com/2011/11/27/fool-proof-half-boiled-eggs-recipe/



worth a try!

Corelle ~ the bowl

the bowl on the right is the one my mom uses for measuring  :-)

i have a sweet tooth :-s

made chicken tomyam for dinner with lots of veggie. for dieting purposes, i cooked only 1/2 cup of rice. cukup lah kan ... alas perut je utk 2 orang.

then ...

i had a craving for ... apple pie pancake!

luckily i had some apples in the fridge. i have everything i need for the recipe except for the baking powder ... no problemo!

this is my 2nd attempt at it. lovely! (my 1st attempt, the batter was too thick.)

can you see the apples all caramelised between the pancake batter?

made a small one, perfect for two ;)

bliss!