Singgang sotong, senangnya alahai..

Bahan-bahan:
3 ulas bawang putih
2 ulas bawang merah
3 batang serai
3 biji cili padi
Seinci lengkuas
5 ekor sotong sederhana
Garam
Air
Secukup Rasa maggi

Cara-cara:
1. Tumbuk bawang putih, lengkuas dan cili padi. Masukkan dalam air. Panaskan.
2. Hiris bawang merah kepada 8 bahagian. Masukkan dalam air.  
3. Ketuk serai dan masukkan.
4. Apabila air menggelegak, masukkan sotong dan garam serta Secukup rasa. Apabila sotong masak, tutup api. Hidangkan.

Nota:
Boleh masukkan sos tiram untuk menambah rasa.
Jika tidak suka pedas, gantikan cili padi dengan sedikit lada hitam. 

Selamat mencuba!  

Tahi Itik - manis manisnya

Bahan-Bahan:
4 biji telur gred A
setengah tin susu manis
setengah sudu esen vanila
setengah sudu pewarna kuning telur
2 sudu besar gula
garam secubit.
setin setengah air
daun pandan 2 helai


Cara-cara:

1. pecahkan telur dan kacau supaya kuning dan putih telur bercampur. asingkan sebagai bahan A.
2. campur susu manis dengan setin air. kacau. asingkan sebagai bahan B.
3. sebatikan bahan-bahan A dan B atas api kecil. campur daun pandan. letak esen, pewarna dan secubit garam. tambah setengah tin air. kacau jarang-jarang untuk bolehkan berketul-ketul.
4. bila sudah nampak berketul-ketul, tambah gula. besarkan api. kacau sedikit kerap untuk elak hangit.
5. bila air dah kering, tutup api.

Nota:

• jika suka manis, boleh tambah lagi portion gula. tapi tak digalakkan.
• untuk lagi sedap, sila simpan dalam peti sejuk. sebab tahi itik mudah basi kalau tinggal di luar.
• kalau tak mau guna susu manis, boleh gunakan susu cair satu tin.  tapi kena reduce air jadi setin je la.
• enak dimakan di bulan puasa, hehe

Gulai Telur Itik Masak Lomak Cili Padi: Jimat Berbelanja, makan Nasi Bertambah!

 l



Bahan A

• 2 batang Serai
• 3 ulas Bawang Merah 
• 2 ulas bawang putih
• 10 tangkai cili padi hijau
•  2 cm kunyit hidup
• secawan air

 Bahan B

• 2 keping asam keping
• secukup rasa (optional)
• sekotak santan 200 ml
• 1/2 sudu teh serbuk kari (optional)
• 5 biji telur itik
• sehelai daun kunyit dicarik-carik (optional)
• 2 keping ikan masin yang dipotong kecil-kecil (optional)
• garam secukupnya
• sesudu teh serbuk kunyit (optional)
• setengah cawan kiub nenas (optional)

Cara-cara memasak:

1. Blend bahan A.
2. Panaskan santan dalam periuk bersama bahan blend.
3. Tambah secukup rasa, serbuk kari dan asam keping dan kacau. Jika kurang kuning boleh masukkan serbuk kunyit.
4. Pecahkan telur ke dalam kuah bila telah menggelegak. 
5. Terus kacau agar santan tak pecah minyak. Hati-hati agar telur membentuk cantik bulat.
6. Masukkan ikan masin (yang telah dibasuh dan ditos untuk kurangkan masin) bersama nenas dan daun kunyit.
7. Jika gulai masih kurang masin, boleh masukkan garam. Tutup api bila rasanya sudah sekata.

Nota:

• Saya suka pedas, sebab tu sampai 10 tangkai cili padi. Jimat sebab tak payah bikin belacan pedas lagi buat sajian iringan. Jika Tuan/Puan tak suka pedas, boleh kurangkan cili yang diblend lepas tu kalau terasa nk pedas lagi bleh tumbuk cili padi tu berasingan dan tambah lah ke dalam kuah yang dah siap ikut tahap kepedasan yang mampu, momantai.
• Jika mahu lemak berkrim, kurangkan air dan lebihkan santan. tapi kena rajin kacau sebab tak nak santan pecah minyak
• Saya suka lebihkan kuah sebab dalam seminggu takde masalah makan lauk yang sama 2 kali. So second time makan tu cuma panaskan kuah dari fridge dan tambah telur itik baru. Jimat.  
• Sebenarnya saya masih belajar adjust berapa banyak bawang untuk sekian-sekian banyak santan. So pernah masukkan 2 ulas bawang merah je, adik saya komplen rasa kurang rempah. Saya ni jenis tak particular sangat, bila rasa gulai itik tu, iyolah tu, jangan banyak songeh gitu. so kalau Tuan/Puan nak tambah lagi bilangan bawang merah pun boleh, saya cukup dengan 3 ulas je untuk sajian santan sekotak. Tapi saya suka serai, so of course 2 batang atau lebih untuk blend. 
• Before blend kunyit kena hiris-hiris sebab bila blend kadang-kadang dia tak terblend - seketul sekali masuk dalam santan. Saya jarang tambah kunyit debu, sebab suka au naturel.
• Kalau Tuan/Puan memilih untuk masukkan ikan masin, make sure basuh dulu dan tos sebab tak nak masin ikan tu offset rasa gulai. nanti kang terlebih masin plak. sebab tu saya biasanya letak garam kemudian so that rasa ikan masin settle down dalam  gulai tu dulu. kalau rasa perlu sila tambah garam ikut kemahuan Tuan/Puan.
• Sebab kita dah ada telur itik, ikan masin dan nenas, cuma perlu nasi panas-panas dan ulam raja je untuk complete our lunch/dinner dish. Selamat mencuba!

ini la Ulam Raja - the King's Salad yang datang melalui pedagang Sepanyol. Imported ok!

 

Onde-Onde

or also known as Buah Melaka

the Ingredients:

pandan artificial flavouring (optional)

2 drops of apple green artificial colouring

1 palm sugar (gula Melaka), grated and rolled into a small ball

1 coconut (young), grated

5 pandan leaves, cleaned and blended with 1 glass of water into shreds

500gram of glutinous rice flour

salt, to taste

3 spoons of rice flour (optional)

how to Cook it:

1. blend the pandan leaves with water into shreds. stream the concoction into a big bowl. 
2. pour the glutinous rice flour into the bowl. mix with 3 spoons of rice flour, pandan flavouring (optional) and 2 drops of the green apple colouring. mold into a non sticky doh and set aside.
3. boil the water in a pot.
4. grate the coconut and mix with salt, to taste. set aside
5. grate the palm sugar and roll into a small ball. set aside
6. separate the doh into small balls, a bit bigger than the palm sugar balls. 
7. insert the palm sugar balls into the doh balls. please ensure that the doh is a bit thick so the melting sugar balls won't spread into the boiling water.
8. pop the doh balls containing palm sugar into the boiling water. 
9. after a few minutes, the balls will float, signalling it's almost cooked. let it float for 3 minutes or so.
10. take the floating balls out into the grated coconut. roll it around and it's done!

Notes:
the flour used must be correct. my sister mistakenly use rice flour instead and it turns out that her onde-onde come out to be very hard. should the doh feel sticky and too soft, add more glutinous rice flour or add another spoon of rice flour to thicken it. as for the colouring, if you feel that the colour is not green enough, you can add the apple green colouring, oh so sparingly (with extreme caution!)

that's onde-onde for you :)

Fussilini Pasta Olio Simplified

Notes:
it frustrates me when a notion  to cook something struck but i couldn't find the recipe in my (many) cook books. so i resorted to Google+ for the recipe just to know the gist and voila! the adventure for another campak-campak recipe begins. this time it's pasta olio :)

the Ingredients:

1 medium bowl of fussilini or easily known as spring pasta

other type of pasta to choose if you run out on fussilini

deshelled and deveined prawns. many of them to increase the seafood presence and taste

3 spoons of olive oil

4 garlic, smashed

i usually use chicken granules but this recipe should require anchovy granules instead as it's a seafood dish

mixed herbs to give you that Italian taste

sliced frankfurters (optional)

dash of ground black pepper, to taste

half spoon of salt

sliced black olives (optional)

many type of fish balls to choose (optional). to be sliced

sliced broccoli (optional)

sliced capsicum of different colours

handful of sliced small tomatoes, according to preference

dashes of grated parmesan to garnish. Where can i find this bottled grated parmesan ek?

chili flakes to garnish. I use DP flakes to save money, heh!

How to Cook:

1. boil the fussilini (or other pasta of your choice) in clear water with 1 spoon of olive oil and half tea spoon of salt, according to how much pasta you use. in my case, it's for a medium-sized bowl enough for 2 people. set aside the pasta once it's fully cooked. should take no more than 10 mins. strain the pasta.
2. heat the pan with 2 spoons of olive oil and mix with 4 smashed garlic. the number of garlic is up to you, i usually prefer more garlic in my cooking.
3. once the aroma wafted, mix the deshelled and deveined prawns. add like 6 prawns or more for more seafood taste. as the prawns turn yellow, add dash of black pepper powder and anchovy granules. mix with half teaspoon of salt and dash of mixed herbs.
4. add optional stuffs like sliced broccoli, black olive, fish balls, frankfurters. stir evenly.
5. mix with the strained pasta. add sliced capsicum and small tomatoes. stir till evenly cooked.
6. turn off the fire. garnish the pasta with grated parmesan and chili flakes. ready to eat!