JJCM: lamanya...

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dapur pun, sekejap berasap, sekejap tak payah. tadi lunch kat Red Wok, mmg boleh tak tahan dengan rege dia tapi jiwa dah meracun nak makan prawn butter, so just go with it la biarpun sesat-sesat semua. yg best, makan x abis, seronok menapau eh.

kalau nak mengorder lebih awal, bleh visit http://redwok.files.wordpress.com/2012/07/red-wok-menu.pdf tapi kitorang tadi sampai dah jam 1.30 gitu, makan 20 minit siap tapau. tapi standard la lepas raya bajet manusia tak banyak. tunggu la hari gaji september nanti.. baru tau redwok tu besar tak besar.

butter prawn - simply love this!

tomyam merah - sedap owh

beef with salted egg - only here can you find it

Just Notes: i'm fed up with choc chip cookies!

oh my, never before i feel so hopeless when dealing with cookies baking. seriously depleting my motivation when my campak-campak moves were not working. at all.

SEDIH!

Mazola Cookies: so Easy Peasy!

fondly known as biskut kacang

the Ingredients:

half of a bowl of fine sugar

1 bowl of flour

mazola oil, around 200ml

1 bowl of peanuts, grilled and crushed

half teaspoon of salt

2 chicken egg yolk

how to Bake it:

1. mix flour with the ground peanuts and sugar. stir evenly.
2. add mazola oil sparingly until the doh is soft and moldable.
3. to keep the doh moist and easy to mold, flatten the doh to the wall and the base of the mixing bowl.
4. make small balls on the tray. press lightly and swipe the yolk on the surface. optional to top it with half nut before the yolk.
5. using SHARP convection microwave oven, i use the preset button for baking cookies. the oven shall preheat itself and as the screen blinked "add food", insert the cookies for 14 minutes of baking time.
6. check from time to time. if the yolk is of brownish colour, the cookies are done!

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 :)

Prawn Sambal Curry

sambal udang

the Ingredients:

anchovy powder, to taste

1 packet of masak merah chicken paste, campak-campak style

half clove of garlic, chopped

3 red onions, sliced

handful of chilli, chopped

2 tomatoes, chopped

a plate of prawns

tomato, chilli and oyster sauce

aji shio black pepper powder and salt

honey, to taste

how to Cook it:

1. deshell and devein the prawns. the shell and the head is mixed with water and blended.
2. marinate the prawns with sprinkle of black pepper and 2 spoons of honey. stir with chilli sauce and oyster sauce.
3. fry the chopped garlic and chilli. add prawns.
4. sprinkle seasoning (anchovy powder) and salt to taste. mix with 2 spoons of honey.
5. add the blended mix and stir with Maggi masak merah chicken mix.
6. add chopped tomato and tomato sauce. add sliced red onions. stir and it's done!

Note:
if you notice, i used chicken mix instead of combing the grocery shop for a prawn mix. but it does taste the same. if you are running out of time, need not deshell the prawns and blend them, instead just throw the prawns together with its heads intact, just like what i did, most of the time.