Hi to all! I’ve been wanting to try this recipe for a very long time and my wish came true yesterday evening. Since Mr KHz was fasting and the kids, as usual, were not really keen on having rice for dinner, I decided to prepare this simple yet satisfying dish, according to my standard of course. It is also very filling, quite easy to prepare and taste wise, nice for my tastebuds. It’s another Chef Wan’s recipe which I had further amended since I did not have all the ingredients stated in the recipe. Give it a try, will you?
‘PASTA GORENG ANEKA RASA’
- 250g of pasta ( I used macaroni but Chef Wan used penne) (boiled till al dente, drained and mixed with 2 tablespoonfuls of olive oil)
- 2 tablespoonfuls of cooking oil
- 1 tablespoonful of chilli paste
- 1 tablespoonful of oyster sauce
- 1 tablespoonful of dark soy sauce
- 1 tablespoonful of light soy sauce
- 60ml chilli sauce
- 60ml tomato sauce
- 1 tablespoonful of plum sauce
- 1/2 tablespoonful of fish sauce
- 4 cloves of garlic (finely chopped)
- 150g of chicken breast (I used chicken thighs) (thinly sliced)
- 200g of fresh prawns (peeled)
- 15 pieces of Chinese chives (cut into 1 inch pieces)
- 1/2 cup of water
- Heat oil and stir fry chilli paste till fragrant.
- Put in the garlic and continue stirring until the oil separates from the gravy.
- Then, put in the chicken pieces and prawns and stir till cooked.
- Put in all the sauces and water and let to simmer.
- Then, put in the cooked pasta and chives and stir till well-mixed.
- Serve hot.
A visit to Malacca would not be complete without having the state’s utmost culinary creation, humbly known as Masak Asam (that’s Asam Pedas to those from other states). Although the cooking process is very straight forward but the dish does have its variety. Just like chicken or fish curry, the differences in the ingredients used would bring out different tastes of Masak Asam. I prefer using dried chillies and to perfume the dish, I use polygonum leaves (daun kesum) or kaffir lime leaves. Others would use bunga kantan (torch ginger) and some would have added crushed black peppercorns or even finely pounded toasted coconut flesh. In whatever way it is done, Masak Asam remains my champion.
My idea of enjoying a perfect Masak Asam involves ikan parang (snake ling) and slightly thick gravy. Savouring the spicy, slightly sweet and sour gravy on my rice while separating the bones from my fish piece(s) is pure heaven. However, my younger siblings do not really share the similar passion for Masak Asam is not really ther cup of tea.
Some time last month, I went back to Padang Jambu and later, ventured with Mak to the night market in Bukit Baru. When I came to the stall selling beef, I certainly know what to buy. My purchase had caused me a lengthy phone conversation with Mak ( a week later), asking on how to prepare the dish just because I had forgotten that I’d bought the beef until I checked my freezer). Here’s my Mak’s recipe if you feel like trying.
MY WONDERFUL MASAK ASAM DAGING TETEL
- 1 kilogramme of beef (ask your butcher for daging tetel to cook this dish) (cut into small pieces)
- 15 shallots
- 15 to 20 dried chillies (seeded and blanched in boling water and drained)
- 5 pips of garlic
- 2 inch piece of ginger
- 1 inch piece of turmeric
- 2 teaspoonfuls of fennel seeds
- 1 teaspoonful of fenugreek (soaked in water for 15 minutes and drained)
- 1 teaspoonful of shrimp paste
- 2 inch piece of galangal (bruised)
- 2 lemongrass (bruised)
- 2 potatoes (peeled and quartered)
- 1 pip of garlic (chopped)
- 1 piece of star anise
- 2 cm piece of cinnamon
- 3 cloves
- 3 cardamom pods
- 1 tablespoonful of tamarind pulp (mixed with 1/2 cup of water)
- salt to taste
- Grind shallots, garlic, ginger, turmeric, dried chillies and shrimp paste till fine.
- Heat about 3/4 cup of oil in a hevay base pot. Stir fry ingredients (B) till fragrant. Then, put in ground ingredients and stir fry until the oil separates from the gravy. Next, put in fennel seeds, fenugreek, lemongrass and galangal.
- Put in your beef pieces and stir well. Pour in some water to cover the beef and simmer over medium heat till tender.
- Once your beef is tender, put in potatoes and continue cooking till the potatoes are soft.
- Next, add kaffir lime leaves, tamarind juice (add a little at the time for you might not need to put in all the juice) and salt to taste.
- Let to simmer for another 5 minutes.
- Serve with plain boiled rice or slices of French loaf.
It has been very very long since I posted my previous entry. Claiming that time is not on my side wouldn’t do any justice at all. I am also wondering on what has caused me to be keeping away from this blog. Anyway, let’s just put it as I have been plain lazy. The truth is, I have been substituting my cooking time by reading novel after novel from the large pile that I bought during the recent Shah Alam Bookfair in SACC Mall.
Yesterday morning, I managed to break myself free from the reading curse (which I’m very sure would be within a very short period of time) and marched to the kitchen. I’ve decided to give the recipe a try after looking at the wonderful photos at Secubit Garam. Enjoy the photos and this recipe is worth a try. They are soft and fluffy. Simply delicious!
YOGHURT STEAMED CUPCAKES
THEY LOOK SO SOFT AND FLUFFY, AREN’T THEY ?
- 1 and 1/3 cups of sugar (I used caster sugar)
- 1 teaspoonful of ovallete
- 2 cups of flour
- 1 cup of yoghurt ( Iused Nestle low-fat)
- 2 eggs
- 1/2 tsp double acting baking powder
- 1tsp cocoa powder (I did not use any)
- 1 teaspoonful of chocolate paste (I used chocolate emulco)
- 1 teaspoonful of vanilla essence
- Put all ingredients into a mixer fitted with a balloon whisk and beat till the batter becomes pale and thick.
- Take out about 5 tablespoonfuls of batter and mix with the chocolate emulco.
- Line your moulds (I used my regular plastic apam moulds) with papercups and spoon the batter into the moulds till three-quater full.
- Then, drop a teaspoon of chocolate batter on top of the white batter.
- Steam over high heat for 15 to 20 minutes.