garlic fried rice

version 1:

garlic

rice

egg 

salt

dark soy sauce (optional)

fry garlic till fragrant, add egg - scrambled, add rice & salt to taste. can also add a little bit of dark soy sauce for a darker garlic rice.

version 2:

garlic

prawns (diced) @ anchovies

rice

cilipadi (sliced thinly) (add more for heat)

egg 

spring onions 

salt

light soy sauce (optional)

fry garlic till fragrant, add cilipadi, add prawns/anchovies - fry till cooked. add egg - scrambled, add rice & salt to taste. add a little of light soy sauce & chopped spring onions. serve immeadiately :)

yumm!

sambal mangga/pauh muda

2 cili merah & 2 cilipadi - tumbuk halus

isi ikan kembung/tenggiri - dibakar & tumbuk dgn cili yg ditumbuk tadi

ricikkan mangga muda & ditumbuk gaul rata dgn yg diatas.

tambahkan garam secukup rasa.

hidang. 

sup ketam

mama had a denggi scare today. she has been sick for five days with high fever & sore limbs. luckily a blood test showed negative for denggi. however, before we got the results, i took the initiative to make crab soup, just in case.

so, by lunch time, blood test was negative & we had crab soup for lunch. i got the recipe from Dari Dapur Mina (http://daridapurmina.blogspot.com/2010/08/sup-ketam-istimewa-untuk-pesakit-demam.html?m=1)

daging gulai kicap

rempah kasar: kayu manis, bunga lawang, buah pelaga & cengkih

- bahan kisaran: 1 mangkuk correlle bwg merah, 1/2 in halia & 2 ulas bwg putih 

- 2 sudu makan ciliboh

- 1 tspn jintan manis & putih each

- daging dihiris 400gm (anggaran)

- kicap

- tomato sos

- 1 labu bwg besar  - cut into wedges

- kentang - direbus dulu

- garam

- minyak

cara masak:

1.panaskan minyak, gorengkan rempah kasar hingga harum & masukkan bahan kisaran. kemudian masukkan jintan manis & jintan putih.

2. tumis sampai masak/garing & minyak mula naik/separate dari bwg. masukkan daging & gaul rata. 'goreng' daging dlm tumisan hingga air daging kering - daging berubah warna, tiada air dlm tumisan & minyak naik semula. 

3. masukkan air secukupnya & rebus hingga daging empuk. 

4. apabila daging dah empuk/lembut, masukkan garam, kicap manis & tomato sos secukupnya ikut citarasa, nak manis @ masam lebih. kemudian masukkan kentang yg dah direbus & wedges of big onions.

5. kuah secukup rasa, bwg besar dah layu, daging empuk - siap! yummmm :)

LAUK BOMBAY/SINDHI BERYANI

1 ekor ayam potong 14

2 paket rempah sindhi/bombay shaan

3 bj bwg besar kuning hiris/mayam halus lagi cantik & senang hancur

1 labu bwg putih kisar/chop/tumbuk halus

1/2 inci halia tumbuk halus

1 cwn bwg goring

5 perdu/pokok daun ketumbar, dua tangkai daun pudina & 2-3 btg daun sup (semua hiris)

4 biji tomato besar (palang bawah tomato, rendam dlm air panas sekejap, angkat - kupas kulit, buang biji & cincang isi tomato)

kentang - potong ikut citarasa. nak guna mentah @ rebus dulu pun boleh

2 atau 3 paket susu cair low fat (bergantung nak kuah cair/pekat)

* info penting #1

resipi ini tak perlu garam, asam, gula or apa2 perisa. 

rempah Shan dah sempurna semuanya. 

 

** info #2

ini lauk je ... boleh makan dgn nasi beryani, pilaf, pulao, nasi minyak, butter rice & pelbagai roti 

***info #3

rempah Shan boleh didapati di Cold Storage, Jaya supermarket & Giant

CARA:

Panaskan minyak, grg bwg bsr sampai hampir kuning.

Masukkan rempah & gaul sebati. 

Tak perlu tumis lama, sekejap je. Terus masukkan ayam & kacau sampai air ayam jd hampir kering - isi ayam berubah warna. 

Masukkan tomato cincang, daun2, bwg putih, halia - sebatikan & kemudian masuk susu . 

Apabila kuah mendidih masukkan bwg goreng. 

Apabila ayam hampir empuk masukkan ubi kentang. 

Masaklah sampai ayam empuk & kentang lembut. 

Kalau suka banyak kuah tambahkan susu. 

Selamat mecuba!

sayur lemak

our fav sayur lemak:

sayuran (any combination):

kcg panjang

petola

jagung muda

carrot

sawi putih

bahan2:

ikan kembung bakar/rebus - isi sahaja & tumbuk skit  (tenggiri, mabong pun boleh)

santan biasa 

bwg merah (4-6 ulas) & lada hitam skit ditumbuk 

lada hijau (solok lada) @ cili merah biasa

garam

gula (optional)

- bahan lesung - ikan, bwg merah & lada hitam di campur dgn sedikit santan - gaul rata  & dimasukkan dlm santan

- masukkan semua sayur

- gaul rata & masak atas api sederhana - masukkan garam & gula (op)

- jgn api besar, santan akan pecah minyak. jaga kuah dgn sekali sekala dikacau rata semuanya.

- sayur layu masak & secukup rasa - dihidang panas2. 

*variation:

utk sayur air pun boleh. isi ikan + lada hitam + bwg merah.

3 Aug 2013

my version for today's iftar:

bubur lambuk

Bubur lambuk ayam:

1 kpg isi dada ayam - cincang halus

1 labu bwg pth cincang

2 bj bwg besar dadu halus

2 pot beras

1/2 in halia cincang 

air byk

Coarse black pepper

8 tangkai pucuk paku hijau & merah

sedikit daun pucuk manis

5 helai daun kaduk yg muda

1 bj kelapa ambil santan sederhana pekat

CARA:

Panaskan minyak tumis bwg putih cincang, masukkan bwg bsr, gring sampai layu masukkan halia, grg sampai garing sikit. Masuk ayam, kering air masukkan air secukup tuk masak nasi lembek. Bila air mendidih masukkan beras, tanak sampai masak. Kemudian tambah air panas masukkan daun2 sayur td masuk garam pepper dn sedikit gula masak sampai jd bubur. Bila dah hancur beras, dah cukup rasa, masukkan santan. Masak sampai santan masak. Jd la bubur lambuuuk, bila cuba kena hantar pd guru semangkuk ;-)

solok lada

mama made this today - solok lada.

i've never made it myself before but like always ... get the resipi first! hehehe

as always ... most of mama's recipes are measured by equivalent quantity & desired taste. so, takde la sukatan yg jitu.

bahan2:

*lada hijau - make a long slit on one side & deseed them. rendam dlm air kapur @ basuh dgn air sabun & then cuci bersih2 utk kurangkan pedas & pejalkan lada.

*ikan kembong & tggri - rebus, deboned & tumbuk halus

*lada hitam - tumbuk halus

*bwg merah - tumbuk or kisar (jgn kasar or halus sgt)

*kelapa parut putih 

*kelapa goreng ditumbuk halus tapi jgn sampai berminyak

*santan pekat

*gula & garam

sediakan semuanya & campurkan semua secukup rasa (lada hitam jgn byk sgt) kecuali santan. adjust ikut citarasa sendiri. once sebati & cukup rasa, ditumbuk skit utk haluskan inti. last sekali masukkan santan & gaul rata. 

cara mama buat, line up all the ingredients. in an empty big bowl, mix:

2tbspn ikan & kelapa parut

1 tbspn kelapa grg & bwg merah

garam, gula & lada hitam skit

- gaul sebati/rata

- tumbuk skit dlm lesung

- pindahkan ke dlm another bowl

- mama buat skit2 sampai habis semuanya ikan & finally add santan. gaul rata & check rasa secukupnya.

- masukkan inti ke dlm lada.

dulu2 mama rebus solok lada dlm santan tapi end product jadi sememek. 

so since santan dah dimasukkan, mama kukus je 10-15mins sampai lada masak. 

solok lada dimakan dgn nasi or nasi kerabu :)

ni rupa asal ladanya

ni lah end productnya ... yuummm!

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