Nothings beats the warm feeling than having a dish that uplifts your dampen spirit. As for me, the dish below spells comfort for me, whenever I’m feeling blue. Simply delicious.
‘SAMBAL GORENG A LA CIKYAH’
- 1 packet of fermented soy bean cake (tempe) (cut into 1cm piece cubes)
- 2 pieces of tofu (cut into 1cm piece cubes)
- 1/2 cup of dried anchovies
- 1/2 cup of petai
- 5 fresh red chillies
- 5 pieces of bird’s eyes chillies
- 5 shallots
- 3 pips of garlic
- salt and sugar to taste
- Grind red chillies, bird’s eye chillies and garlic coarsely and keep aside.
- Deep fry soy bean cake, tofu and dried anchovies separately till crispy and drain.
- Using 3 tablespoonfuls of oil used for frying the ingredients above, stir fry ground ingredients till fragrant and the oil separates from the gravy.
- Put in fried ingredients and petai and mix well.
- Add salt and sugar to taste.
- Serve hot with plain boiled rice.
It was pouring yesterday afternoon. Instantly, I knew that I need some comfort food to uplift my dampen spirit after looking at my piles of half-marked students’ projects. The feeling was worsen by the fact that there will only be just one more day before I have to get back to my daily routines. My self-motivating (if you can name it so) effort had resulted in the dish featured in the photo below. Piping hot from the steamer, they were certainly what I needed to shoo the blues away!
APAM COMEL YIS
I used cikgunita@MyResipi.com‘s recipe and I did half of the amount stated. Do give it a try
- 1 cup of rice flour
- 1 cup of sugar
- 2 cups of flour
- 1 cup of cooked rice (to be blended till fine with 1 cup of water)
- 1/2 tablespoonful of instant dry yeast
- 1 cup of lukewarm water
- In a large bowl, mix blended rice with the remaining ingredients and mix well.
- Add a few drops of food colouring . Cover and keep aside for 3 to four hours.
- Heat up your steamer and make sure that the water is boiling rapidly.
- Spoon the mixture into plastic moulds.
- Steam over high heat for 15 minutes.
- Once cooked, soak the moulds in water so it would be easier to take out your ‘apam’.
Salam pagi Selasa. Jangan risau, paparan hari ini tentang hangus yang sedap! Betul, cikyah tak tipu! Ini, cerita Apam Gula Hangus! Resepi yang didapati daripada hazz@MyResipi.com itulah dan rasanya memang tidak mengecewakan. Pendek kata, memang jenis resepi yang cikyah suka. Ringkas bahannya, mudah membuatnya dan yang paling penting, sedap rasanya. Nak tahu kenapa cikyah mengesyorkan resepi ini? Mak cikyah kat kampung pun suka dan Mak cikyah ni, sangatlah teliti bila ada kena mengena dengan kuih muih ni. Bukan senang dia nak sebut sedap tau!
Apa kata kita tengok gambar dulu. Bak kata Mak cikyah, rupa tak cantik, tapi hati baik!
APAM GULA HANGUS
1 cawan gula pasir
2 biji telur (cikyah guna telur Gred C)
1 cawan air
1/2 cawan minyak masak
2 sudu besar mentega (resepi asal guna marjerin)
2 sudu besar susu pekat manis
1 sudu teh soda bikarbonat
1 1/2 cawan tepung gandum
- Gula dihanguskan kemudian dicampurkan dengan air dan disejukkan
- Masukkan telur,susu,minyak dan mentega ke dalam mesin (mixer) dan pukul anggaran 3 minit
- Masukkan gula yang telah disejukkan tadi bersama-sama soda bikarbonat dan dipukul lagi.
- Akhir sekali masukkan tepung dan dipukul lagi sehingga sebati.
- Kukus adunan tadi di dalam loyang yang telah disapu dengan minyak masak selama 45 minit.
- Sekiranya adunan nampak cair bolehlah ditambah sedikit tepung agar apam tadi tidak mendap dan basah dibahagian bawahnya.
Yesterday evening, I went down to the kitchen and realised that I had to whip up another dish for the ones prepared earlier had been gobbled up for lunch. How fortunate I was to notice a bowl of cold rice on the kitchen counter. Well, since Mr KHz had mentioned his craving for fried rice, I finally came up with this idea. Since I have to finish my button mushrooms, let’s go fusion and here is the end product:
THAI-STYLE FRIED RICE WITH SALTED FISH WITH MUSHROOM OMELETTE
By the way, do they match? What do you think? Anyway, if you’re feeling under the weather, just whip up this simple fried rice recipe(owned by cheiza@Myresipi.com) as I’m very confident that it can definitely beat the blues.
3 cups of cooled, cooked rice
3cm piece of salted fish( I used salted mackerel )
1 onion(halved and thinly diced)
3 pips of garlic(bashed)
5 bird’s eye chillies (bashed)
2 long beans (cut into small pieces)
1/2 a carrot (diced)
2 tbsp of oyster sauce
1 tbsp of fish sauce (‘nampla’)
2 tbsp of cooking oil
salt (if necessary)
- Heat the oil in a wok. Then, put the salted fish. Using the back of your spatula, mash the salted fish and fry till fragrant and slightly crispy.
- Next, put in the onion, garlic and chillies and stir well. Put in the vegetables, oyster sauce and fish sauce and keep on stirring.
- Put in your rice and mix well. Have a taste in case you need to add more salt.
- Serve hot.
Salam and hi to all! The fasting month is back again and it means more cooking for me! Please don’t get it wrong. Mr Boss aka Tukang Makan is never fussy with food. He simply eats what I have prepared. So, what do I really mean with more cooking during the fasting month when Mr Boss aka Tukang Makan is not placing orders? Actually, when I’m fasting, the person with the most cravings is ME!hahaha..
The entry for the time is my APAM ENO. Since I love ‘tapai pulut’ I like the ‘zingy’ taste of this kuih. It’s easy to prepare and steaming only takes 10 minutes. If ‘tapai pulut’ is not your cup of tea, you might find this kuih to taste a bit peculiar! Anyway, here’s the recipe.
You will need :
150g rice flour
5 tbsp sugar
1/2 tbsp dry yeast
1/2 tsp Eno (original flavour)
- In a bowl, mix the flour with yeast and sugar.
- Pour in the water gradually and mix well.
- Keep aside for 6-8 hours.
- Put your moulds in the steamer and let the water in the steamer boils rapidly.
- Next, put into the Eno and stir well. Keep aside so the mixture turns frothy.
- Divide mixture into two portions. You can use any of your favourite food colourings.
- When the water is boiling, spoon the mixture into the moulds.
- Steam for 10 minutes.
- Serve with grated coconut.
Hello all! When the title mentions ‘going back to roots’, I am actually thinking of the delicious and mouth watering ‘kuih’ that my late grandmother used to prepare for us. She was well-known for her ‘kuih koci’, ‘kuih genggang’(layered ‘kuih’) and ‘pulut tetal’(compressed glutinous rice cake steamed in coconut milk and coloured using the butterfly pea(‘bunga telang’), eaten with durian sauce. The taste was out of this world! Fortunately, my mother managed to master some of her skills in making these delicacies.
Talking about traditional ‘kuih’,I finally managed to include the recipe of one of my favourites in this entry. I’ve promised this recipe to my dear Mareena. I’m so sorry that it took me so long to update the recipe because my version is using the ‘agak-agak’ method. I’ve found a recipe in MyResipi.com so, Mareena, if you are reading my blog, I hope that you will try the recipe and let me know the result! One important info, in Melaka, this ‘kuih’ is not called ‘Buah Melaka’ but ‘ondeh-ondeh’. The same goes for the palm sugar, which is called ‘gula tuak’ and not ‘gula Melaka’. Anyway, to cut my blabbering short, here’s the recipe.
10 screwpine leaves (blend with some water and squeeze out the juice)
2 small blocks of palm sugar (cut into small cubes)
2 cups of glutinous rice flour
1 grated coconut (to be mixed with 1/2 tsp of salt)
In a bowl, put in the flour and add the screwpine leaves juice gradually and knead well. The dough should be soft but pliable.
Take a piece of dough (the size of a marble) and flatten it.
Put in a piece of the palm sugar in the middle of the flatten dough and cover the sugar completely with the remaining dough. Repeat the process.
Boil 3 cups of water in a pot and put in the balls into the boiling water.
When the balls are afloat, sccop out and shake the excess water.
Roll in the grated coconut.
Whew! When it comes to traditional ‘kuih’ I find it quite difficult to describe the process in English! Please pardon my language if my instructions appear illegible to you!
Hello people. This time, I have to apologize because today’s entry is definitely fiery and boiling but it is not about cooking! It’s about people’s attitudes and as the result, I am the victim. Why do I always have to be held responsible for the things that did not do? Ni marah tahap Gaban ni!
Have anyone heard of Spidey’s famous quote- “With great power comes great responsibility’? However, to some, “When you have power, abuse it” Muahahahahaha! A normal , sane, human being would be able to differentiate the rights from the wrongs. Unfortunately, abnormal, power-crazed, ‘dungu’ human beings can turn wrongs into rights according to their selfish, personal needs just because they believe that they are hollier than the rest and thus, they know better. Apa kes la kan?
However, since those dungus can never be succesful in destroying my life, I would rather write on something more interesting. Food perhaps? Since I always believe that food is the best cure for everything turns bad, here’s the recipe of my all time favourite, apam balik. Where do I get the recipe from? Of course, my ever-trusted MyResipi.com. Have a try!
APAM BALIK PASAR PETANG
2 cups of flour
1 and 1/2 cups of water
1/2 cup of sugar
1 tsp soda bicarbonate
1 tsp baking powder
1 cup of peanuts (toasted and pounded coarsely)(mixed with 2 tbsp of sugar)
1 cup of cream style corn
In a mixer, blend the sugar and egg well.
Then, pour in the water, soda bicarbonate and baking powder and mix again.
Next, pour in the flour and mix until the mixture resembles a pancake consistency.
After that, heat up a 10-inch diameter non-stick pan over medium fire. To test whether the pan is hot enough, srpinkle some water and if it sizzles, you can pour your batter.
Then, when you see bubbles forming around the edges of your apam, sprinkle the peanut and put the corn at the centre of your apam.
Fold into two and cut into wedges. Enjoy!