Tuesday, December 20, 2011

this one's for you yvonne

i stumbled upon her blog a few years ago, by accident and was immediately amazed by this young lady's courage and strong will and i became her stalker. her blog's stalker laaaahhh...

one day, i read that she published a book and that was when i knew that i had to meet this courageous person. i don't know why. i could've gone to a book store to get her book, but i decided to meet her in person. and it was a good call. the first time we met, she gave me a hug. it surprised me, because in a world where you are taught to be wary of strangers and people you've never met, she came out of her gate and gave this stranger a hug. it warmed my heart and i vowed to never lose touch with her.

many years have gone by...we've kept in touch in whatever way we can, be it in the isolated emails, or even in a facebook inbox messages.

but this is not what i want to write about tonight. tonight i want to write about yvonne, the girl with a heart of gold. the girl, who did not think twice and gave me a hug.

the girl who now needs our help.

i don't think i am able to fully explain yvonne's true condition, but you guys can go to her blog and read all about her.

a few months ago, she helped a friend of mine, syahidah raise funds for syahidah's surgery in LA and now, Yvonne needs emergency surgery.
i would love to help and i know of only one way that i could help. i can whip up a few batches of my cookies and sell them and i pledge to give ALL the proceeds for Yvonne's emergency surgery funds.
or if you guys don't want my cookies, i would appreciate it if you could go on to yvonne's blog and see if there is anything that you guys could do to help.

thank you very much!!

***latest update, my roomie has pledged to add in RM10 for each container of cookies sold for this particular project. YEAY!!! thank you roomie. Alhamdulillah. i lebiuuuuu!! muah!

you can read about yvonne here.
and syahidah, here.

Tuesday, December 13, 2011

daging padprik

also known as padprik beef. or, according to mr. wikipedia, it's stir fry beef, thai style. you can read more about thai dishes here and about pad prik here.

i took the recipe from the 1 hari 1 resipi book. taste wise, well, i think it would've been better. but, in all fairness, i lacked one key ingredient which was the tom yum paste. i thought of substituting it with a tom yum cube, but apparently, the robot malfunctioned, again, and forgot to tell me that we were out. so...what to do...we make do.

ready? here we go!

you will need:
300g beef
½ carrot, cut in any way you want
4 long beans, i didn't have any, so i used french beans
1 red chili
1 big onion, cut into circles

(b) for the sauce/gravy
1 tbsp tom yum paste/sauce, i didn't have any *boohoo*
1 tbsp thick soy sauce
5 tbsp chili sauce
2 tbsp tomato sauce
3 tbsp oyster sauce
5 kaffir lime leaves, i didn't put any as my roomie HATES them! :-p
1 lemongrass, bruised
5 bird's eye chillies, bruised
3 cloves garlic, bruised
½ cup water
cooking oil

the how to:
1)  heat oil in wok, saute the garlic and lemongrass till fragrant.

2)  add in the beef and stir.

3)  in goes the carrots, thick soy sauce, tomato sauce, chili sauce and the oyster sauce. let the mixture simmer till it starts to boil.

4)  add in the french beans. i also added some tomatoes.

5)  next, in goes all the chillies, stir till mixed. add in a little bit of water.

6)  when the dish start to boil, add it the kaffir lime leaves, big onion. stir and heat off.

7)  ready to serve with rice!

i wish i had the tom yum paste because i'm sure the taste will be a tad different, but my *ehem* version is still edible and nice, mind you. so, get yourselves a jar of tom yum paste and padprik away!!

recipe source: 1 hari 1 resipi by chef hanieliza
thai food information taken from www.wikipedia.org terima kasih abang wikipedia.

Monday, December 05, 2011

curry puff

in my current condition...no, i am in no special condition...just in an unspecified uncertain condition of uncategorised nature, i totally do not know what i want. one minute i want to eat this, then the next, i'll change my mind. then i'll go back to the first choice, only to change it at the very last minute...senang cakap, i'm being a typical fickle minded woman on crack. hahahaha!! okay, strike the crack bit...maybe i'm just high on something else. truth be said, my taste buds have not been the same ever since this whole house was struck with the mystery of the non-appearing fever virus...*i think one of the symptoms must be constant ramblings that has no sense at all, like now*

so, today, i woke up feeling a tad better. went for my run, as usual, and immediately after that felt the body aches again. and what does one do when one feels as if one is about to be down with fever? one makes pastries! yes! brilliant idea! i am such a wonder genius at times, yes?

genius that i am, i didn't go the make-your-own-puff-pastry way. *i no i.d.i.o.t.lah* i decided to use the instant store bought pastry, went to one of my favorite blogs and see what i can find and...ta-raaaaaaaaa!!!

the recipe is simple enough. i had everything in the kitchen/fridge/pantry. so in a matter of minutes, the filling was ready and all i needed to do was to wait forever  for the puff pastry to thaw.

all in all, i like the filling. and it's exactly like sardine puff only with tuna in it. hehehe...to CMG, thank you once again for a wonderful and yet easy to follow recipe.

you guys ready?

you will need:
1 pack of instant puff pastry Kawan brand
1 egg, for the eggwash
some freshly ground black pepper, i omitted this

for the filling:
2 potatoes, peeled, cubed and soaked in water
1 big onion, cubed
2 cloves garlic, finely chopped
2 tbsps fish curry powder
¾ tsp ground black pepper
1 can tuna, drained
1 tbs oyster sauce
2 tbs light soy sauce
1 cup water
some curry leaves

the how to:
for the filling:
1)  heat oil and saute the big onion and curry leaves till fragrant, add in garlic and oyster sauce, stir and put a little bit of water.

2)  in goes the curry powder, once the mixture is 'cooked', add in the tuna, ground black pepper, potatoes and water. you can then add in the light soy sauce. reduce heat and let it simmer till the potatoes are cooked.

3)  lastly, add in a little bit of sugar. if everything is balanced, take the filling off the heat and let it cool.

baking instructions:
oven will be at 200°C for 15-20 minutes. you can cut and shape the puff pastry any way you want. have fun while you're at it! :-)

recipe source: dapur tanpa sempadan, terima kasih daun keladi ye... :-)

Sunday, December 04, 2011

Mak's simple vegetable soup

okay, firstly, lemme tell you that the recipe is not from my mum, but it's from the author's mum. hehehe...my aunty gave me this book quite some time ago and this would be the first time i'm trying a recipe from here. i heard that the author and her mum and grandmum are wonderful cooks. so, i'm sure everything will be delicious.

one thing i like about this book is that it is like a story book. apart from recipes, the author shares personal photos of her family and stories that are connected to a particular recipe. i find this really interesting, not only do you learn new recipes, but you also get a piece of history with it. which makes the recipe and the dish itself, something really special.
to kak kama, or puan kamariah jamaludin (i only met her once, at my aunty's house a longggg longggg time ago, she came with a very interesting individual, someone i really, really minat. hehehe) thank you for sharing your recipes and your stories. and to my aunty adek, thank you for getting me this book!

well, what's there to say about this soup apart from it being really simple to make and really, really delicious. it's the kind of soup you'd want to have on your table when you're not feeling too good, just the kind of soup that i be wanting. :-)

ready? let's go!

you'll need:
4 cloves garlic, crushed
3 pieces of chicken fillet, sliced or ½ cup shelled small-sized prawns
1 cube chicken stock
vegetable of choice - sawi (mustard greens), green cabbage, cauliflower, carrots
1 tbsp cooking oil

the how to:
1)  heat oil and saute garlic till golden yellow.

2)  add water and sliced chicken or prawns.

3)  keep at boiling stage for about 10-15 minutes.

4)  add chicken stock and stir well.

5)  add in vegetables, do not overcook.

author's mak's tips:

~ another simple vegetable dish that can be prepared real fast. just saute sliced garlic, add some oyster sauce and add lettuce or other types of vegetables. this dish needs to be served piping hot!

see? told ya it was easy.

recipe source:  nostalgia bonda, reminiscing mum's love by kamariah jamaludin

Tuesday, November 29, 2011

sambal gesek

for the life of me, i don't know how to translate this particular dish. all i can say is that this can be categorized as an appetizer.

the whole house has been feeling a little bit under the weather for the past few weeks. and when you're not feeling too good, your taste buds will go all weird. nothing tastes good and you will have absolutely no appetite to eat. so, in an attempt to awaken my taste buds, i made this. it's really simple and not to mention really nice. the taste of the ikan bilis (dried anchovies) is enhanced with the lime juice, squeezed directly on top right before you serve it. mmmm...just thinking about this makes me want to go right to the kitchen and scoop some hot rice on a plate already. haha!

what are you waiting for? you guys have two choices, you either come over for lunch (but i don't think this will still be here by the time you guys get here. sorry. :-p) or you guys can just go to the kitchen and whip this out yourself. i promise you, it will not disappoint you!

here's what you need:
5 red chillies
10 bird's eye chillies
2 shallots
2 cloves garlic
1 cup dried anchovies
5 lime
salt to taste

the how to:
1)  clean and soak the dried anchovies so that they become soft.

2)  pound the red and bird's eye chillies.

3)  add in some salt, the shallots and garlic and pound some more.

4)  lastly, in goes the anchovies and pound away.*

5)  squeeze some lime before serving.

*senang citer, add everything in the mortar and pestle away! (???, you know what i mean, right?)

easy peasy right? you can even do it with your eyes closed. haha! luckluck you guys!!

recipe source: 1 hari 1 resipi by chef hanieliza

Monday, November 28, 2011

spicy squid

or sotong goreng berempah.

i don't know, when i saw the word 'goreng' (fry) in the recipe, i would imagine frying the squid, which has been coated with spices, in hot oil. but, this is a totally different method. well, we are all about learning something new, right?

my take on this dish is that, it's like a typical nasi kandar squid dish. spicy but not hot. pak aji sukalah ni! hahaha!

wanna give it a go?

let's go!! :-p

you will need:
500g squid
2 tbs of curry powder, mixed with a little bit of water to make a paste
½ cup of tamarind juice
1 big onion, cut in rings
2 tomatoes, cut into 4
2 tbsp of cooking oil
salt to taste

things to saute
1 tsp of mixed spices
ginger, about 1", sliced thinly
3 shallots, sliced thinly
2 cloves garlic, sliced thinly
some curry leaves

the how to:
1)  heat oil in wok and saute (b) till fragrant.

2)  add in the curry paste, stir and let it cook for a bit.

3)  in goes the squid*, tamarind juice and salt. let it simmer for a while.

4)  add in the big onion rings and tomatoes.

5)  ready to serve.

*since i don't like my squid to be all macho and tough due to it being overcooked, so what i did was i waited for the gravy to start boiling, then i added in the onions and tomatoes. once the tomatoes became a little bit soft, then only i added the squid.

luckluck!! :-)))

image of mixed spices taken from: resepisedap-nennie.blogspot.com , thank you!!
recipe source: 1 hari 1 masakan by chef hanieliza

Friday, November 25, 2011


okay, so everyone knows how much i love bread. ahhhh....bread... (here we go again with the singing...)

okaylah, croissants are NOT bread, they are pastries. but it involves the usage of yeast. hmmm...maybe it's not the bread that i am in love with...maybe it's the yeast...hmmm...

so, i made them. i was blog surfing and came across this blog with a totally different way of making croissants. well, the pastry butter bit, that is. one of the main reasons why i haven't attempted croissant making is because of the beating (the life) out of the butter to flatten it so that it can be wrapped in the dough process. if you know me, you'll know that i don't like to make my life a living hell (baru kau tahu ye temahhh) and i like everything to be easy peasy, campak-campak and jadi. so, that was one of the reasons...and then...there was the folding process. the roll, fold and wait, then roll, fold and wait again, times four! FOUR!!! haihhh...what did i get myself into...

BUT! But, everything is forgiven and forgotten once your house starts to smell like a bakery. my dear croissants (and all the tedious steps) i forgive you.

okay, here's the report on my very first batch of torture croissants. the texture is a little bit to dense and it didn't actually double in size after the 1 hour proofing/resting period and the taste of the yeast is a tad too overpowering.

now, i might have done quite a few things wrong. firstly, instead of refridgerating the dough for 5 hours or overnight, i decided to give the dough an extra night in the fridge. heyyy...i was with migraine yesterday....*alasan*.

secondly, the recipe did call for a neutral oil to be used, but i used olive oil. degil much?

or...maybe i just need to do it the traditional way? well, whatever it is, sedap ke tak sedap ke mak temah, aku tengok pak aji dengan lajunya telan banyak jugak. okaylah tu, kan?

hehehe...you guys want to give it a go and lemme know?

okay, for the recipe and the step-by-step on how you can make your own croissants...please click here.

now, i would like to go and sit in a corner and think about how i messed this one up.

have a fantabulous loooong weekend people!!

recipe source: www.nasilemaklover.blogspot.com (thank you!!)

Saturday, November 12, 2011

M.I.S-S.I.S-S.I.P.P.I mud cake

M.I.S-S.I.S-S.I.P.P.I (please use the Mickey Mouse Club theme song melody when you spell). hehehe...it is only befitting that i dedicate this cake i made today, to the friend who taught me how to spell Mississippi. (i still use the melody when i spell it okay...haha). Puan Ave Haryati, thank you so much. because of you, i can spell mississippi (still, with the melody in my head)

and also to a very special friend whose birthday is today. ita, happy birthday! i wish you could enjoy a slice of this cake with me...tapi, i'm sure you're enjoying yourself even more, wherever you are. Muahhh!!

my mum came over today, with my future sister-in-law...sporting kan mak-mak sekarang...siap boleh berjalan dengan future daughter-in-law lagi. jaman den dulu...jangan harap dot com dot my.

roomie and i have been feeling a bit under the weather for the past week now, but since i have HannaH with me...under the weather or not, antidott still needs to put up a brave front and make sure that our precious niece is happy and well entertained. but, this post is not about that. it's about my baking mojo. it disappeared about a month ago. seriously. i don't know where it went to. i just don't feel like baking anything. but today, since my mum came with ain (the future sister-in-law) i decided to jumpstart my baking mood. what better way to do it, than to bake something with chocolate in it. yes? yes!!

i got the recipe from the 500 Chocolate Delights book...for those of you who know me, you'd know i really swear by this book, because most of the time, the recipes in these books will never fail you.

needless to say, the cake was a hit! it is super chocolatey, super moist and super yummy. it's not too sweet. it's just nice. half of the cake 'disappeared' minutes after it came out of the oven. *i obviously didn't take the instruction to cool the cake for 10 minutes before serving advice seriously.* i mean, seriously? who could resist a slice or, two or three of warm chocolate cake on a cool rainy day, right?

i am very happy that the cake turned out exactly like i imagined it to be. what a way to coax my baking mojo to come back. kan? *eh, banyak pulak orang sakit ni mengomel*
anyways, you guys ready for the recipe?

ready? set? go!!

you will need:
250g (9 oz) unsalted butter
175g (6 oz) plain chocolate, broken into pieces
340g (12 oz) light brown sugar
300ml (10 fl oz) hot water
1 tbsp instant coffee, i used a sachet of Nescafe Gold
200g (7 oz) plain flour*
55g (2 oz) self-raising flour*
55g (2oz) Dutch-process cocoa powder
2 eggs, beaten
icing sugar to dust

the how to:
1)  preheat oven to 160°C (325°F/gas mark 3).

2)  grease a 23cm (9 in) square cake tin and line with parchment paper. i didn't have a 9 in bla bla bla, so i used a round 8 in cake tin.

3)  place the butter, chocolate, sugar, water and coffee in a bowl over a pan of simmering water and heat until melted. stir until the mixture is smooth, then cool for 15 minutes.

4)  transfer the cooled chocolate mixture to a bowl, sift in the flour and cocoa and stir in the eggs.

5)  using an electric whisk, beat until smooth. (i used the help of Giant for this)

6)  pour the batter into the cake tin and bake for 1 to 1¼ hours

7)  transfer to a wire rack to cool completely. (sorry, didn't exactly follow this)

8)  dust with icing sugar and slice to serve.

9)  store in an airtight container for up to 5 days. (i don't think the cake will last this long because it is SO sedap!)

*i didn't have any self-raising flour, so what i did was i used 255g of plain flour, but added 1 tsp of baking powder and 1 tsp of baking soda.

this recipe is definitely a keeper. it's delish and easy to make. aaaand will taste even better with a scope of vanilla ice cream or even some whipped cream. but, i didn't have any. so, i served the cake just as it is and it's just as good. if you guys don't believe me, then...get crackin'!!!

till next time. have a fantastic weekend!!!

recipe source: 500 Chocolate Delights by lauren floodgate
mickey mouse theme song taken from youtube. thanz horrr...

Wednesday, October 05, 2011

chocolate chip and raisin brioches

ahhhh...bread. bread bread bread bread bread. i can say this word once, or i can say it a million times...and still not be tired of it.

bread you always turn my frown upside down,
makes me wanna smile instead;
i love you bread.

HAAAAHAHAHAHA!! looks like someone's high on yeast, huh? *hic*

who doesn't like bread, right? show me a person who hates bread and i will show that person my yeast collection...okay, THAT does not sound right. okay, let's try again, show me a person who does not like bread and i will show that person my sachets of dry yeast (?). no? okaylah...let's get on to the recipe then.

this wonderful muffin looking bread is really nice if served once it comes out of the oven, you can either do it one better by slathering it with your favorite butter...or you can have it on it's own. also sedap.

so, i shall now share with you the recipe. ready? let's go!

you will need:
½ tbsp active dried yeast*
115ml (4 fl oz) warm water
1 tsp sugar
275g (10 oz) plain flour
4 eggs
60g (2½ oz) caster sugar
pinch of salt
115g (4 oz) unsalted butter, softened
90g (3¼ oz) raisins
115g (4 oz) plain chocolate chips
1 beaten egg, poor egg :-p

the how to:
1)  combine the yeast, water and the tsp of  sugar in a large bowl. stir well and leave in a warm place for 10 minutes.

2)  stir in 100g (3½ oz) of the flour until the mixture becomes a smooth paste.

3)  beat the eggs and add them to the yeast mixture. add the sugar and salt.

4)  stir in the remaining flour, and mix until the dough is soft and slightly sticky. leave in a warm place, covered with cling film, for 45 minutes or until doubled in bulk.

5)  preheat the oven to 200°C (400°F/Gas mark 6).

6)  grease 12 mini brioche or muffin moulds.

7)  beat in the butter, raisins and chocolate chips.

8)  fill the moulds halfway, leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about two-thirds each mould.

9)  brush each brioche with a little of the beaten egg and bake for 20 minutes. cool in mould for 5 minutes, remove and cool on a rack.

*see? have yeast, will bread. NOW do you want to see my collection???

you can store these in an airtight container for up to 2 days. but then again, who is crazy enough to not devour these freshly baked brioches, kan? who?? who???

for variation, you can also make:

a)  saffron, chocolate chips & raisin brioches
~  prepare the basic recipe, adding a pinch of saffron to the dry ingredients.

b)  white chocolate and macadamia nut brioches
~  prepare the basic recipe, substituting 90g (3¼ oz) white chocolate chips and 115g (4 oz) chopped macadamia nuts for the chocolate chips and raisins. or,

c)  chocolate and cinnamon brioches
~  prepare the basic recipe, adding 2 tsps cinnamon to the flour.

well folks, what are you waiting for? giddy-up and get baking!!!

recipe taken from: 500 cupcakes and muffins by fergal connolly

Monday, October 03, 2011

peanut butter bombs

a.k.a homemade pieces of heaven :-p

i was talking to a friend the other day about how you can make your own version of Reese's Peanut Butter Cups...although, obviously, the taste is not exactly the same, but it's similar. bolehlahhhh...bak kata orang melayu, kan?

if you look at the watermark on the photo, it was taken some time in 2010. that was the last time i made these. maybe because it's a little bit time consuming to produce these babies...but believe you me, it is well worth it. betul! mak temah tak tipu!!!

so? you want in on the recipe? yes? okaylah...because i'm such a nice person *barf*, i will let you in on the recipe. before that, let me just thank Pook from dailydelicious.blogspot.com because this was where i got the recipe from. thank you once again Pook, your recipes rock!!

okay, everybody ready? let's go!!

you will need:
225g milk chocolate, melted and tempered for lining and sealing the cups, i used dark chocolate
130g smooth peanut butter
30g icing sugar, sifted
60g butter, soft at room temperature
30g milk chocolate, melted. once again, i used dark chocolate
pinch of salt

the how to:
well, the ever so helpful Pook has even prepared a step-by-step method as to how you can do this...so, here it.

enjoy you guys!!

p/s: this font too small for you or not ah?

recipe source: Pook's blog, www.dailydelicious.blogspot.com thank you Pook!!
image of reese's peanut butter cups taken from www.hersheys.com thank you hershey's!

Wednesday, September 28, 2011

daging masak hitam

there is absolutely no way to translate the name of this dish in a beautiful manner. seriously. i could go beef in black sauce, or beef in soy sauce, but beef in soy sauce does not even reflect the true nature of this dish. so, let's just call it daging masak hitam. okay?
apahal ler lauk ko asyik black je sejak-dua menjak ni temah? entahlah senah...

how shall i describe this dish? it is very delicious. if you guys are familiar with nasi kandar, then you guys will surely know that one of the dishes served, apart from the usual curry, would be the daging hitam. well, this dish taste like thatlah. ejactly. i kid you not. you donch believe? you trylah. okay? and then lemme know.

ready for the recipe? let's go!!

you will need:
500g beef, sliced thinly
1 tsp cumin powder, mixed with some water*
1 tsp fennel powder, mixed with some water*
2 tbsps cooking oil
5 tbsps dark/thick soy sauce
½ cup tamarind juice
salt to taste
water as much as you need
3 lemongrass, bruised *ouch?*

(b) blend these
10 shallots
3 garlic
1½ inch ginger
15 dried chillies

the how to:
1)  heat oil in wok and saute the lemongrass, (b), the cumin and fennel powder, till fragrant.

2)  add in the sliced beef and a little bit of water. let them be till the beef is tender.

3)  once tender, add in the tamarind juice and the dark soy sauce.

4)  cook and simmer till the gravy becomes thick.

5)  once done, it's ready to serve with hot rice. *yums*

*i didn't have these so, i pounded my fennel and cumin seeds.

okay guys...what are you waiting for? get crackin'!!

come back okay?

recipe source: 1 hari 1 resipi by chef hanieliza

Friday, September 16, 2011

kung pao chicken

okay, what is up with me and chinese lately? i don't know. but then again, i do know. i LOVE chinese food. really, i do. i think it must've something to do with the being in a chinese school but not being able to eat the stuff at the canteen thing, you know? you don't? aiyer! nemindlah. well, i made kung pao chicken...i didn't know, prior to research (*ehem* research konon...) that there are actually many many versions of kung pao chicken and that you can kung pao anything you want. squidlah...prawnslah...haaaa....did you know that? why didn't you tell me??? hahaha!! so, now i know.

this is one of my favorites.

no matter where i go and which chinese restaurant i go to, i must kung pao. kung pao, i like.

so, shall we kung pao? oh, before i forget, i got this recipe from yet another blog, kungpaochickenrecipe.org. check out the name of the blog...how can you not have confidence with a name like that, right? it's a blog totally dedicated to kung pao-ing (?) hehehehe...

okay, we shall kung pao now. eh, it rhymeslah...kung pao now...kung pao now...waaahhh...best ni! kung pao...*eh sorry...didn't mean to go all gila over here...kung pao now. how? i tell you how. to kung pao. okay-okay...hahahaha!!

what you need:
15 dried red chilli peppers (use less if you don't want it hot), rinsed
6 chicken thighs, or breast. (up to you. i used breast) cubed, about ½in
3 cloves garlic, minced
 tbsp minced ginger
3 spring onions (alaahhh...go ahead, go CRAZY, use more!!!) use the white part for cooking and the green for garnishing later on.
½ cup unroasted cashew nuts
1 tbsp of sichuan peppers (optional - i didn't have any, so i tak pakai)

for the marinade:
1½ tbsp Shaoxing Wine (chinese rice wine), i of course did not add this
1 tbsp light soy sauce, didn't have any so i used regular soy sauce
¾ tsp salt
1 tsp cornstarch, or cornflour

for the sauce:
1 tsp light soy sauce, i used regular soy sauce
1 tsp dark soy sauce, this i have
1½ tbsps sugar
1 tsp corn starch
2 tsps black vinegar, dont have so i used distilled white vinegar
1½ tbsps water
tiny dash of sesame oil

the how to:
1) mix together all ingredients for the marinade. marinade the chicken and set aside.

2)  heat cooking oil in wok, once hot, turn the heat to low and begin to stir fry the cashew nuts till golden brown. remove and drain the oil. *i of course do not need to tell you that if you are using cashews that are already roasted, you do not need to go through this process. i don't need to tell you, right?* :-p

3)  mix together all ingredients for the sauce in a separate bowl.

4)  heat some oil in wok, about 2tbsp, once hot, add in the dried chilli peppers and fry till aromatic. when you can smell the chilli, add in the minced ginger, garlic and the white parts of the spring onions. turn the heat to medium and saute till fragrant.

5)  add the marinated chicken into the wok and turn the heat on to medium-high, stir fry briskly to coat the chicken with the aromatic oil. do this for about 3-5 minutes. next, in goes the fried cashew nuts. turn the heat to high, stir to mix well.

6)  finally, add in the prepared sauce and stir-fry to coat the chicken cubes well. serve hot.

* the only change i would make would be to pre-fry the chicken, coating it with a bit of the egg+flour mixture...so that it has the 'crunch' thing going on, you know? in this particular recipe, while it's very tasty, i didn't quite like the way the chicken turned out.

thank you so much, kungpaochickenrecipe.org for the recipe, i'll definitely try each and every other kung pao recipe in your blog.

OCD much? :-p

tata everyone and enjoy the looooooong weekend!!

Thursday, September 15, 2011

stir fry broccoli with prawns

have broccoli will stir fry...with prawns. :-)

it's been a while since i last posted anything food related here. don't get me wrong, i have been cooking AND baking, but the stuff that i cook lately have been pretty basic stuff. something, i think, you guys have done before. so, basically they were not blogworthy *pandai je aku, kan? kecik hati makanan tu seme temahhh...* it's just that, it's after raya, and i dunno...

but, i think i'm getting my mojo back. :-p hence the broccoli and prawns...i know, i know...you guys prolly have it every other day, but i don't, so it's a big deal, okay? okay. *insert insane laughter here*

i took this recipe from here. you know, sometimes you need to see what others have in store for you. sure you have your recipe books but sometimes, these food blogs are a-may-zing!! taste wise, i like it...it has the chinese thing going on, you know? so, ready?

let's go!!

what you'll need:
450-500g broccoli, cut into florets and blanched (oopsie! i didn't blanch them)
200g prawns, shelled and tail intact
3 cloves garlic, thinly sliced
1 tsp minced ginger, i sliced mine in thin strips
2 tsp peanut oil, i used EVOO
sea salt to taste, i used MALDON (love love love!!!)

for the sauce:
1 tbs oyster sauce
1 ½ cornflour
10 tbsp chicken stock or water, i used water

the how to:
1)  heat oil in wok, cook the garlic, remove the garlic when they are fragrant and golden in colour.

2)  turn the heat on high, cook the prawns briefly and toss in the ginger, garlic and broccoli. stir fry for about 2 minutes.

3)  add in the sauce, bring to a quick boil and season with the sea salt.

4)  the sauce should be thick and the broccoli cooked but still firm. serve immediately.

easy? you betcha!!

recipe source: www.seasaltwithfood.com thank you!!!

Tuesday, September 13, 2011

the case of the hungry serger

serger darned well ate the back of my pants!! well, not literally, but it did take a chunk (okay, okay i'm exaggerating!) out of the pants that i was trying to sew. *nangeh*

okay, if you look above, i'm sure you can see what happened. i was trying to serge the whole thing when i reached the curved part of the pants, i proceeded to serge and before i knew it, it ate the fabric. apparently, i'm supposed to hold the fabric at a certain angle when serging curvy parts of anything. the left is how it was supposed to turn out (well, after the serger went wild episode, i had to cut and serge another piece) and the right side...oh well...

lunch, anyone? :-p

Tuesday, September 06, 2011

seafood tom yum

or tomyam makanan laut...

i still haven't gotten my photography mojo and why is my tomyum so pale? but ah, the taste is very nice. *kaverline nampak ko temah???*

it's a week after raya and i think it's still not too late for me to wish you guys 'Selamat Hari Raya' and 'Maaf Zahir dan Batin'...maybe i've said something that has offended you guys or anything and everythinglah...you know, i'm human, you're human and sometimes we do/say things and don't realise that we've hurt the other party. so, with that...please accept my apologies and let's get started with today's recipe.

i took the recipe from the Kelantan book, although, after i've reviewed the recipe, it's exactly how i make tomyum (minus a recipe book) anyways. so, takpelah, since i took it from the book, i will give the credit to the chef. i only made one minor adjustment je.

alrighty then, here's the recipe:

what you need:
2 tbs of tomyum paste*
1 liter water
2 lemongrass, bruised (titikler senahhh)
5 squids, i used 3
7 prawns, i used 10
5 bird's eye chillies, i used 3
1 tomato, cut into 4, or 6 if you want
1 big yellow onion, cut into circles (if you can call it that)
1 carrot, cut prettily :-p
200g cauliflower, i didn't have any so i replaced with baby corns.
a little bit of french beans (yup, you read right, the recipe calls for 'a little bit of')
1 tbs of freshly squeezed lime juice
4 kaffir lime leaves, i didn't have any
salt and sugar to taste
cooking oil

the how to:
1)  heat oil in wok, sweat the onions till they are clear.**

2)  add in the water and all of the ingredients.***

3)  simmer till it starts to boil.

4)  ready to serve.

okaylah, okaylah...maybe i made a 'few' changes...haha! here:

*i didn't have any so i used 1½ tomyum cube. * (ingatkan kalau buku recipe they will teach you how to make the paste from scratch. nan ado)

**the recipe didn't say whether i am to saute the big yellow onion or prepare some other forms of onion for sauteing, so since i like my big onions a bit on the crunchy side, i sliced some shallots and garlic to saute.

***i didn't add 'everything' together and cook, i left out the seafood until the very last minute because i don't like my prawns to be overcooked and my squid to be rubbery, so once the tomyum soup starts to boil, all i did was add in the seafood for just a while.

ta da!! easy peasy. trylah! :-)

recipe source: Panduan Langkah Demi Langkah, Resipi Tradisi Kelantan, by Chef Hafiza.

Tuesday, August 16, 2011

ikan bilis cili hijau

or, anchovies with green chillies.

never thought i would say this...but, i miss blogging. i miss updating this place with new recipes that i have tried and most of all i miss trying out new things. :-(

it's ramadhan now, and that means MrG will go crazy over the ramadhan bazaars. he loves going to e-ve-ry sing-le stall looking at e-ve-ry sing-le items for sale. let's just put it this way, him going to the ramadhan bazaars is like women shopping. nuff said. 

i still cook though, but it's only for sahur and those are really simple stuff, plus i don't think he'd appreciate me taking shots of our early morning food. you know how i get, right? sometimes, i'd have to take 50 shots before i can be satisfied. anyhoo, just thought i'd share this recipe with your guys, it's really simple to make but the only thing i'd change about this recipe is, i'd prolly squeeze in some lime/lemon juice right before serving. call it the ramadhan appetite, but i think it'll taste a tad better with some acidic action going on.

i took the recipe from the sabah book. it's a pretty simple recipe to follow. you can do it with both eyes closed.

okay, here goes the recipe:

you will need:
1 bowl of ikan bilis or dried anchovies
10 green chillies, sliced
2 cloves garlic, sliced
1 big onion, sliced
2 shallots, sliced
1 tsp salt
1 tsp sugar
cooking oil

the how to:
1)  heat oil in wok and fry the dried anchovies, set aside.

2)  with the same oil (maybe you need to reduce it jusssst a tad) saute the sliced shallots and garlic till they are both a wittle bit on the yellow side.

3)  add in the fried dried anchovies and stir till combined.

4)  add in the salt and sugar to taste, stir till everything is combined.

5)  last but not least, in goes the big onion and sliced green chillies.

6)  stir, stir and stir some more...and it's done.

7)  get a plate of rice and eat away!!

*like i mentioned earlier on, i would definitely add in freshly squeezed lime/lemon juice before serving and i would also opt to not put in the sugar.

why don't you guys give it a go and lemme know.

come by again, aight?

recipe source:  citarasa Malaysia - Sabah by chef Arm
image of the bookcover taken from http://pts.com.my/ terima kaseyyyy!

Tuesday, July 26, 2011

sambal tumis udang dan petai

or, chilli prawns with petai, or bitter beans or stink beans.

waaahhh...kemain lama lagi mak temah tak hapdate blog ye... (read: i've been a bit lazy. :-p) well, a lot has been going on lately, with the baking AND stamping of 50 million shortbreads, 50 million red velvet cupcakes AND one chocolate cake for kamiyya's birthday party and all, i thought after all that is over and done with, i could have a little quiet me time, right? W.R.O.N.G! because now, i need to continue baking for our Ramadhan project and also after that straight to the orders of cookies for hari raya (that are already coming in, alhamdulillah, thank you guys!!). as with the past years, the oven and the giant, will be given a ONE month break immediately after Ramadhan. hehehe...

but, baking tu baking ler jugak, the dapur still have to cook for lunch and *ehem, sometimes* dinner, right? so, my lovelies, today, i present to you what i made for lunch...(lohhhh...tengokler gambor kat atas tu...)

you want in on the recipe? i let you in on the recipe, okay? by the way, i took the recipe from the Melaka book. :-)

here we go!

10 prawns. TEN prawns? biar betik chef...only TEN? well, i added a lot more
petai or stink beans
1 tbsp of tamarind juice
some dried chilli paste (blended dried chillies)
1 big onion, cut into circles
salt and sugar, to taste

(b) please blend these
4 shallots
2 cloves garlic
1" belacan or shrimp paste

the how to:
1)  heat oil in wok and saute (b)

2)  then add in the dried chilli paste, and tamarind juice. let it simmer for a while or two. :-p

3)  next, in goes the prawns, petai, salt and sugar. stir and incorporate everything. (read: let them friend-friend)

4)  lastly, add in the big onion, stir and heat off.

5)  ready to eat! like i'm about to do now. join me? :-)

recipe source: citarasa Malaysia - Melaka by Chef Salbiah
information on petai and belacan taken from: en.wikipedia, thanz horrr...

Friday, July 15, 2011

belado campur

err...mixed everything? yes? *aiyer* i don't know how to translate thislahhhh... *tulah, cari lagi resipi susah nak translate*

this to me is a vanderful dish not only because it's easy to prepare, but also the taste is vanderful. i especially love the crunchy ikan bilis and fried tempe. they really work well together. FYI, for those not in the know, tempe is made from fermented soy beans. it looks like this. some people like to coat them with a bit of turmeric powder and salt before frying, i like it with just a little bit of salt, minus the turmeric powder.

okaylah, enough of yakking...some people have tempe to fry, yes?

i'll cut to the chase and give you guys the recipe.

4 pieces of tempe, sliced thinly
½ cup of dried anchovies or ikan bilis
½ cup of peanuts
vegetable oil, for frying
juice from 2 limes
a wittle bit of sugar

these things below need to be pulverised by your blender:
20 dried chillies
2 big onions
6 cloves garlic

the how to:
1)  heat oil and fry tempe till golden brown. set aside.

2)  fry the ikan bilis, till just done. set aside.

3)  fry the peanuts. set aside... *sigh*

4)  next, you saute the pulverised items till they are fragrant.

5)  add the lime juice and a little bit of sugar. add salt if you want, but i didn't.

6)  then you mix 'em all together. done!

easy peasy...except for numbers 1 till 3... *malasnya aku*

okay, i'm going to start on my weekend now. tata!

recipe source:  citarasa Malaysia - Johor by Chef Hafiza
picture of tempe taken from:  www.tempevstapaiubi.blogspot.com thank you!

Thursday, July 14, 2011

ayam masak kicap

or, chicken in soy sauce? yes?

i made this for lunch today. i like the little bit of spicy taste it has (thanks to the blended dried chilli that this recipe calls for.) normally, when we talk about ayam masak kicap, we'd already be imagining, something slighty salty but not spicy. this little addition of the chilli is a welcoming one. i like! and congrats to Kedah for coming up with this recipe in their book. hehehe...hamboi! kemain bias lagi naaaahhh....

okay, without further ado, lemme share with you the recipe so that you can get the chicken out of the freezer and prepare this dish already!

½ of a chicken, i like to cut mine in small and cute sizes
4 tbs thick/dark soy sauce
1 clove garlic, sliced thinly
1 shallot, sliced thinly
1" ginger, sliced
1 big onion, cut into circles, or rounds...or...can somebody help me with the correct term pleaaaasseeeeee....
2 tbs blended dried chillies
salt and sugar, to taste
vegetable oil

the how to:
1)  fry the chicken till it's half cooked, set aside.

2)  saute all the sliced items, then add in the ginger and chilli blend.

3)  next, in goes the thick soy sauce and water. let it simmer till it starts to boil. now it the time for you to add in the salt and sugar.

4)  after that, in goes the chicken and last but not least, the big onions. stir till well mixed. and...eat with rice. YEAY!

recipe source: citarasa Malaysia - Kedah by Chef Habibi.

Tuesday, July 12, 2011

sotong masak titik pelepah

o-kaaaay...i am not even going to attempt to translate this...basically it's squid in clear soup. hehehe...taken from the book below.

i had squid, and wanted to try something new...guess i shouldn't have. well, i don't think squid in clear something will taste nice, remember i made the singgang sotong last time and said that the taste of the squid was bland? well, it is the same for this one as well. the soup (broth?) has a bit of a soury thing going on, because of the tamarind peel, kinda okay on its own, but if you try having it along with the squid...the taste is kinda off...you know? maybe i am not used to having squid this way. maybe you wanna give it a go and lemme know? 

here's the recipe for you.

½kg squid
2 red chillis, sliced
2 green chillis, sliced
2 lemongrass, bruised (ouch! :-p)
1 turmeric leaf
1 big onion, sliced thinly
2 cloves garlic, sliced thinly
1 tamarind peel
5 cups water
3 tbs oil
salt to taste

the how to:
1)  heat oil in wok. add in all the sliced items and saute till they are fragrant.

2)  add in water, tamarind peel, lemongrass and a bit of salt.

3)  when the broth starts to boil, add in the turmeric leaf and squid.

4)  stir for just a few minutes and take it off the heat.

5)  ready to serve.

*be sure to not cook the squid too long because it'll be tough and rubbery.

that's it for today folks. *frust sebab sotong ni kureng*

recipe source: citarasa Malaysia, Johor by Chef Hafiza