Showing posts from November, 2007

Fried Mee with Sesame Seed

I learned this recipi from a Korean friend. Definitely this is not of the original from her culture but as one I practiced cooking hands-on, and then enjoyed a great meal together with some new friends. That was then ...I don't like cooking. As time goes by a skill acquired as they said practice makes it perfect.

What had strike my memory with her today - I do not know but I should make this quick simple dish for dinner tonite! ...and post pics later....

(Serving for 5 with second helping)
600g yellow mee
1/2 cup sesame seed
2 tsb sesame oil
1/2 cup oil
5 garlic
1/2 cup water
4-5 soy sauce
2 camb sugar, salt

300 g prawn - shelled and cleaned
3 red chillies - deseed, slice thinly
3 stalk green union - cut appoximately 2 cm
2 tofu cake - dice
150 g mushroom - chop coarsely
1 red cupsicum - dice
1 celery stalk - dice

Fry sesame seed in a warm wok (without oil) until it turns yellowish - cool off aside. Pound lightly.
Mix both oil in a cup, put half of it in the pre-heated wok, saute the garlic then a…

Ketupat Pulut Hitam

I will go as far as needed to reach ketupat for Hari Raya.
For years I was taking easy way barter trading ketupat with kuih raya or chocolate cake with all my four sister-in-laws. No shortcut in making own ketupat. Tedious!

The challenging part is wrapping the half-cooked glutinous rice in cone of pre-opened palas palm leave and weaving it in a firm motion to make a triangle shape with a tie knot at the end. I would lost the skill if not faded out over the years.
So I told darling to get palas licuala from night market and I want to make my own ketupat. "He he ... ya ka?". That chicky exclamation burn-up my fire! See's not that bad after all for my first five pieces:).
I prefer the black ketupat for a different taste and a vibrant purple color. Like the white ketupat palas, it best eaten with rendang or serunding. For me eating it on it's own is a reward itself.

600g white glutinous rice
300g black glutinous rice
1 kg thick coconut milk (A)
1.5 kg dilutes coconu…

Kerabu Mangga

Kerabu Manga by my Mother

2 unripped mango( hard and yellowish inside )
3 spoonful dried shrimp-cleaned, fried withouy oil, pounded coarsely
4 spoonful grated coconut - white only
2-3 dried chilly ; deseed & fry without oil, pound coarsely
1/4 teaspoon shrimp paste ( belacan )
1 pcs young kaffir lime leave - slice
2 tablespoon lime juice
1 spoonfull sugar
salt to taste

Peel off mango skin and rub harshly over the grater making a coarse lining thin slices. Soak in ice water for a while, drain off.
Pound the pre-fried dried chilly with belacan until fine. Put aside. In the same pounder stone, pound the grated cocunut until fine, too. Mix both paste to the stripped manggo and mix well with salt , sugar, lime juice, kaffir lime leaf and pounded shrimp. Kerabu Mangga should taste sour, sweet and hot.

Kerabu Mempelam by MIL

2 unripped mango( hard and yellowish inside )- slice thinly
1 cucumber- slice thinly
1 ripe tomato, take out the seed, chop finely
2 spoonful anchovies - fried till crispy
8 bird-ey…

Nasi Lemak , Sambal Udang

Homemade nasi lemak with common garnishing ...fried anchovies,fried gound nuts, cucumbers and boiled eggs.Living in Penang,I love papadam in my nasi lemak set...
Dear Anith, this entry is specially for you. Your mom and I usually make nasi lemak by " campak-campak". For your request I carefully measured all the ingredients so it does not "run away" your tastebud. Pity my dear girl drolling of homemade nasi lemak. Try this TokWa's recipy that she usually packed as a "bekal" to work at our padi field in Lubuk Batu. Most of the spices , lemon grass and pandan are for the aroma but don't ask me why we use black pepper corn here. I'd never asked her when she's still alive and I could not reason it out till now. Anyway, I enjoyed it very much and it's my pleasure to share with you and others. Let's take our grannies recipi as a family treasure and don't forget, recite al-Fatihah for all of them before you cook...that is cook with love.…