It is only the 25th day of the month in this brand new year and yet, I can already feel the tiredness of being in the working world. I know that it’s my choice to be a working mom but I bet, it’s okay to let out your feelings once in a while. Anyway, trying my very best to make full use of my time, I’ve decided to share a recipe with all of you, my dear readers.
I received two packets of spices from my friend, who hails from Terengganu. Just like me, she enjoys good food and you can always depend on her on great selection of eating and meeting places. What makes these packets special is, we’ve been friends for at least 19 years and no doubt, it is always food which binds us together. Since it was my first time preparing the dish, I followed the recipe stated on the back of the spice packet. I was very happy that I decided to try cooking the dish. It tasted good and I will definitely cook this dish again. Aha, not to forget, Moktang, if you ever come across this entry, it is specially dedicated to you! (psstttt….don’t forget to get more spice packets for me whenever you’re in Terengganu ya!)
THE TREASURED PACKETS OF SPICES
‘MASAK GULAI BUNGA ROSE’
1 kg of chicken (cut into small pieces)
- 10 shallots
- 3 cloves of garlic
- 1 inch piece of ginger
- 1/2 inch piece of galangal
- 1/2 inch piece of turmeric root
- 8g of Rempah Masak Cap Bunga Rose ( I used 2 teaspoonfuls)
- chilli paste ( I used 2 tablespoonfuls)
- tamarind ( I used 1/2 tablespoonful of Adabi tamarind paste)
- sugar and salt to taste
- coconut milk ( I used a packet of Ayam’s brand coconut cream, about 200ml, diluted with similar amount of water)
- cooking oil ( I used about 5 tablespoonfuls)
- 1 large onion (sliced into rings)
- Firstly, grind shallots, garlic, ginger, galangal and turmeric root finely and add in chilli paste and rempah masak.
- Pour ground ingredients into a big bowl and put in your chicken pieces. Mix well and let to marinate for 15 minutes.
- Next, heat some cooking oil and put in the marinated chicken pieces.
- Stir occasionally and once the chicken is half-cooked, pour in the coconut milk.
- Lower the heat and let to simmer till your chicken pieces are tender.
- Add in tamarind paste, salt and sugar to taste. Scatter the onion rings, stir for another 5 minutes and turn the heat off.
- Serve hot with plain, boiled rice.
- Isn’t friendship a glorious thing ?
My Daus has never been keen on rice except nasi lemak and chicken rice. Trying to feed him rice is quite taxing most of the time. Well, in my attempt to win a battle, here’s what I’d prepared for him during the Deepavali break. As usual, some improvisations and amendments had taken place. Here’s the recipe if you feel like trying.
SIMPLE CHICKEN RICE
Source : city@Myresipi
- 1 chicken (about 1.5kg) (cleaned and quartered)
- enough water to boil the chicken
(B) (To marinade the chicken)
- 4 tablespoonfuls of chilli sauce
- 3 tablespoonfuls of sweet soy sauce
- 2 cloves of garlic (finely pounded)
- 1 tablespoonful of sugar
- salt to taste
(C) (For the soup)
- 2 cloves of garlic (bruised)
- 1 lemongrass (bruised)
- 1 inch piece of ginger (bruised)
- 1 packet of ‘sup bunjut’ ( I replaced this with 1 small piece of cinnamon bark, 3 cloves, 2 cardamom pods and 1 piece of star anise)
(D) (For the chilli sauce)
- 3 ripe tomato
- 3 cloves of garlic
- 3 fresh red chilies
- 4 bird’s eye chillies ( I used 2)
- 2 teaspoonfuls of vinegar
- salt and sugar to taste
(E) (For the rice)
- 4 cups of rice ( I used basmathi rice, soaked for 10 minutes and drained)
- 5 cups of water
- 3 tablespoonfuls of cooking oil
- 2 tablespoonfuls of butter
- 3 shallots (thinly sliced)
- 2 cloves of garlic (thinly sliced)
- 1 inch piece of ginger (thinly sliced)
- 1 screwpine leaf (shredded and tied into a knot)
- salt to taste
- In a large pot, put in the chicken, water and ingredients in (C) except lemongrass, cinnamon bark, cloves, cardamom pods and star anise and and let to boil rapidly. Once the chicken is cooked, remove from the liquid and keep aside. Put in the remaining ingredients in (C)let to boil for another 15 minutes and add salt to taste.
- Meanwhile, mix all ingredients in (B) and put in the cooked chicken pieces and mix well. Keep aside for at least 15 minutes. You can either fry or bake the chicken but do not throw away the remaining liquid because you can use this liquid as the soy sauce. Just add about 3 tablespoonfuls of sweet soy sauce, a pinch of salt and 2 tablespoonfuls of water and heat over small fire for 5-8 minutes. As for the chicken, I baked mine in the oven at 150C (roasting option) for 10-12 minutes for each side.
- For the rice, heat oil in your rice pot and add in butter. Once butter is melted, stir fry sliced shallots, ginger and garlic till fragrant. Add in screwpine leaf and rice and stir till each grain of rice is coated with oil.
- Put in water and let to cook.
- For the chilli sauce, put all ingredients in the blender and grind till fine. I heat up this mixture over small fire for 10 minutes.
- Serve your chicken rice with the soup, sliced cucumber and tomatoes.
I have a soft spot for kitchen gadgets and blog hopping has worsen my condition and I drool when I look at these gadgets. However, drool as I may, unfortunately, the budget does not really permit excess buying. Talking about blog hopping, I came across this and decided to go to Daisho in One Utama to look for it and I had fun trying my new toy. It all happened when I saw a pot of chicken curry prepared by my MIL and I knew I was going to have some fun in the kitchen. I was very happy with the outcome of my trial and error session but sadly, I was the only one enjoying it! Pity me, huh?
ROTI JALA DAN KARI AYAM
(LACY PANCAKES WITH CHICKEN CURRY)
Source : email@example.com
- 2 cups of water
- 2 cups of flour
- 2 eggs
- 1/4 cup of cooking oil
- 1 teaspoonful of salt
- a few drops of yellow food colouring
- Put all ingredients into a blender and blend till well-mixed. Make sure that you scrape the flour at the sides of the blender.
- Sieve to get smooth batter.
- Pour batter into the mayonnaise bottle.
- Heat up a non-stick pan smeared with little oil over medium heat and squeeze your batter into a lacy pattern.
- Fry your pancake for 1 minute.
- Take out from the pan and fold into a roll or a wedge.
- Serve with the chicken curry.
Finally, I managed to come up with an entry. First and foremost, I wish a blessed and blissful Eid-ul Fitr to those celebrating. However, this entry is not about the much awaited celebration because I’ve decided to share some of the happenings during the holy month of Ramadhan. The reason is very simple. It is because, this year, in this holy month, I turned 36. Look at these photos on how my big day was celebrated.
A big canopy for the big event
The people in charge to make sure everything runs smoothly
Kuih Kaswi – part of the scrumptious array of food galore
As a true blue-blooded Malaccan- Kuih Bakar is a must
and last but not least,
So….how did the celebration go? It was fun and I was thankful to be able to share my big day with more than 200 people – yes, those who turned up to the Majlis Berbuka Puasa and Khatam Al-Quran held at my school which happened to be on my birthday. What? I was being lame? Come on, can’t you spare this old bird some fun? Tee hee heee…….
“What are you having for lunch?”
“I’ve ordered fried kuey teow with cockles. It should be ready by now.”
“What? You eat cockles? Hey, they’re dirty, you know?” I’ve always asked for fresh prawns whenever I feel like having fried kuey teow.”
“Really? Well, I believe it’s a matter of taste actually. Anyway, please excuse me for my fried kuey teow with ‘dirty’ cockles is here.”
Yes, the dialogue above really happened in real life and it involved me. Some people just do not have the sensitivity towards others. I decide to eat the cockles because I like the taste. If you prefer prawns with your noodles, go for it for I couldn’t care less with your choice. Just leave me alone so I can enjoy the food I choose to eat and everyone will be in peace. Agreed?
As part of my effort to continue my everlasting relationship with my cockles, I’ve prepared the dish shown in the photo below.
RENDANG PEDAS KERANG
A CLOSE UP TO SHOW THAT THESE CREATURES ARE NOT DIRTY. THEY ARE YUMMY!
It’s another recipe by Rubiah Suparman and I like hers for the ingredients used are not that elaborated. Simple and easily available. Here’s the details if you wish to try.
- 1 kilogrammes of cockles
- 10 bird’s eyes chillies
- 5 pieces of dried chillies (cut into 1 inch pieces, deseeded, blanched in boiling water and drained)
- 10 shallots
- 3 cloves of garlic
- 1 teaspoonful of curry powder
- 1 lemongrass
- 2 pieces of kaffir lime leaves
- 1/2 tablespoonful of kerisek
- 1 cup of coconut milk ( I used a packet of Ayam Brand coconut milk, mixed with 1 cup of water)
- 1 teaspoonful of sugar
- salt to taste
- cooking oil
- Boil cockles till cooked and take out the flesh from the shells.
- Grind both types of chillies, shallots, garlic and lemongrass till fine.
- Heat up cooking oil in a wok over medium heat and stir fry ground ingredients till fragrant and the oil separates from the gravy.
- Next, put in the curry powder, kerisek and coconut milk, sugar and salt to taste. Mix well.
- Then, put in your cockles and cook till the gravy thickens.
- Put in your lime leaves and stir well.
- Serve with nasi lemak.
First of all, very, very sorry to my dear Dikwi for such a long delay to complete this task. Anyway, here goes!
Here are the rules to accept the award :
1. Thank & link the person that gave you the award. THANK YOU DIKWI
2. Pass this award onto 15 bloggers you’ve recently discovered and think are fantastic.
- All Around Ina
- Cupcakes Dream
- Nisza Beats & Peaces
3. Contact said Blogs and let them know they’ve won the award – I’m on the way!!!
4. State 7 things about yourself.
1) A kitchen addict – I resort to bread making to knead my anger away!
3) Love anything blue, green and brown but trying very hard to start accepting pink as also a nice shade of colour (err..sorry ya, Wi)
4) Love reading although hardly have the time to read
5) An avid recipe book collector
6) Love arts and craft
7) Adore nice wrapping papers – will buy them for no particular reason – love them to bits!
There! Finally it’s done.
The Oxford Dictionary and Thesaurus defines craving as a strong desire or longing. Others would crave for new shoes, a new car or perhaps a new phone. Well, when it comes to cravings, mine would definitely be closely related to food and this usually involves giving more profit to the hypermarkets! It can be a can of condensed milk (although I only need to use a few tablespoonfuls) ‘in case’ my ‘craving’ to make my ‘Apam Gula Hangus’ arises or adding more ingredients to the already-stuffed larder so it is easier ‘in case’ my kids request for something special.
I’m a simple person when it comes to food. My cravings are usually very humble, easily and readily available. I will not deny that mood plays an important role in deciding what to eat and when is the best time to sample the food. For example, many would opt for sweet things just to get out of that annoying, depressive mood swing. Well, talking about sweet things, it is totally different with Mr KHz. He eats chocolates all the time and I can confirm that he’s not depressed. Care to explain?
Have I told you that I hail from the kampung? As banana trees are in abundance and fresh bananas are always available, my Mak always serves this scrumptious treat at tea time. Piping-hot banana fritters or more deliciously known as ‘pisang goreng’ is never a failure to satisfy my need to have something sweet and crunchy. My preference would be to dip those oily chunks into a sweet and spicy soy sauce. With a cup of warm tea, life seems so blissful and all problems drift away.
“Goreng pisang panas! Goreng pisang panas!”
During both of my pregnancies, I craved for this sweet and cooling treat. I was very thankful that I did not suffer from diabetes or else, it would be a very tormenting period for me for I sampled this mostly every day! Yes, you read it right. Every day! Smooth, silky, cooling vanilla ice-cream. Nothing else but vanilla ice-cream. Just that.
Come the durian season, I will definitely go for this scrumptious fruit and I’ll try my very best to go back to my hometown – just to satisfy another craving.
First, having a glorious time enjoying the fruit. Then, trying very hard to coax Mak (and my younger sister is very good at this as she always succeeded) to make the beauty in the photo below. Intoxicating, sweet, fragrant and chewy- all in one package.
The heavenly ‘Kuih Koci Inti Durian’
And……to cut the long story short, I had another ‘craving attack’ yesterday. So…for lunch, I had a very satisfying meal. Cheap, simple and delicious!
Hot and Spicy Sardines
Well, dear readers, started to have cravings too?
Hi peeps! How’s life? Hope that everything is flowing smoothly as planned. My Tukang Makan has this habit of getting ‘very excited’ when I’m on school holidays. You want to know the reason for his ‘excitement’? What else? He can simply mention what he plans to have for breakfast, lunch or dinner. Of course, he subtly means that the dishes would be extra special. For the CNY break, he had requested for these dishes, namely ‘MEE GORENG BASAH’ for his brunch and ‘NASI GORENG IKAN MASIN HEAVEN N HELL’ for dinner. What do you think of the photos? Nampak sedap ke?
‘MEE GORENG BASAH’
‘NASI GORENG IKAN MASIN HEAVEN N HELL’
Hi! It’s me again. I know it’s a little too much to have another update but just trying to upload photos without hubby’s help. It looked very easy peasy when he did it. hm..let’s see whether it works!
Yippee! It worked. I know this blog is suppossed to feature things related to cooking but as the title goes, me being me, (as a mother, of course), I just want to share this photo with everyone. I guess kids look the most angelic when they’re asleep( and this is the time that makes you feel regretful for scolding them….*sigh).Looking at this photo makes me wonder. Would these two brother and sister be this close when they have lives of their own? I really pray to the Almighty that they would be caring towards each other, Aminn.
Since this blog is about cooking, my girl, Halimatus (the one in the yellow pyjama) can survive with just egg fried with butter and kicap manis on hot rice. That’s how simple she is. Oh yes, she’s into baking as well. She loves helping me baking her favourite chocolate chips cookies and of course, cupcakes decorating.
As for Firdaus, he used to be a very good eater but not anymore. As I’ve written earlier, he does not fancy rice lately. He is still on my milk and he’s turning two this coming 25th. So, as part of my lame attempts to make sure that he has all the nutrients needed, I have been a very loyal Calci-Yum customer for the past four months. Unfortunately, he refuses that as well. Surprisingly, he’s taken a liking on my homemade ‘dadih’! Haha..I finally managed to make him take formula! Go Firdaus!