Makan-makan Jalan-jalan

  Waktu bergelar pelajar lah kita belajar berdikari. Apatah lagi merantau nun jauh di dunia sebelah sana. Mana mungkin boleh hidup tanpa sambal dan kari. Sehari dua boleh tahan, kalau dah jadi pemastautin kenalah menolak diri mencari cara untuk melayan citarasa dan lidah Melayu. Mahal pun mahal lah. Rempah ratus, belacan dan cili padi dicari jua walau pun kedai barang-barang Asia jauh di luar sempadan negeri; tahan memandu empat jam untuk mencari rempah, cili, asam, kicap dan daging halal.  Kadang-kadang tergelak bila ingatkan "kelaku tak jughuh" ketika tu. Waktu tu tak ingat apa pun....janji halal. Kenangan ini sering terimbau kerana di sanalah titik mula saya belajar masak. Belajar mengenal bahan makanan, memilih yang baik, halal haram, bagaimana menyimpan dan memasak dengan baik. Kawan serumah dari Kelantan, darinya saya belajar masak nasi dagang dan kuih cik mek molek. Seorang dari selatan mengajar saya laksa johor dan asam pedas yang...

Laaaaaahhh, 4 bulan dapur tak berasap!!!!! Ok, kita kembali bersilat dengan sudip dan kuali ya, jom masak ikan goreng sos Szhechuan. Resepi ni saya kecek dari sorang kawan yang usahakan Szechuan Restaurant kat Juru Autocity. Tak pernah la pi makan kat situ sbb tak halal kan.. so adalah alasan nak mengecek resepi dari dia...Nama resepi kat restoren dia ialah Hot and Spicy Szechuan Fish. 2 ekor ikan kerapu / bawal hitam pun boleh Garam dan lada hitam di tumbuk kasar 1 biji telur 5 tbsp tepung gandum 6 tbsp kicap cair masin Minyak utk gorengan ikan Lumur ikan dengan garam dan lada hitam. Pukul telur kemudian masukkan 2 sudu tepung dan kicap - kacau menjadi bater cair. Lumur ikan dalam lebihan tepung kemudian celup dalam bater; kemudian goreng hingga garing. Sos Szechuan; 1 inci halia diracik halus 1 biji cili merah, buang biji kemudiah diracik halus 6 bij iwater chestnuts; dadu decil 4 batang daun bawang - pilih yang keras - potong 1 inci 3 tbsps kicap cair 1 tsp app...

sssstttt..sssttt, memang pedas! Semua rasa ada, pedas, sedikit masin manis masam beraroma petai! 1 ekor ikan ( tak kisahlah ikan apa-apa; saya guna kerapu) garam dan kunyit Sambal: 3 tangkai cili merah 5 tangkai cili padi 5 bawang merah 3 labu bawang putih 10-15 biji petai, isinya sahaja dihiris halus. belacan, garam, gula sos ikan limau kasturi Ikan: Bersihkan ikan dan rendam dalam campuran air asam dan garam ( asam keping/asam jawa/ limau nipis dan garam utk hilangkan bau yang kurang enak). Cuci dan toskan, kemudian lulurkan garam halus dan kunyit secukupnya. Goreng tapi usah sampai garing. Tumbuk KASAR cili dengan belacan , garam, 3 biji bawang merah dan dua biji bawang putih. Mayang halus lebihan bawang merah dan putih kemudian tumis hingga layu. Masukkan sambal yang di tumbuk , sekaligus dengan garam, gula. Bila sambal garing, masukkan petai yang sudah dihiris halus. Masukkan sos ikan ( nampla) dan perahkan limau kasturi. Tambah garam gula mengikut rasa. Tambah air supaya sambal...

This humble dried curry fish is now standing a main menu in wedding reception ( kenduri ) and also restaurant that serve nasi kampung as an option. My version is known as gulai darat ikan kering. Good to go with white rice, stir fried veggies, and of course, sambal belacan and ulam. dried fish cuts 2 eggplants - cut 3 potatoes - quartered 2 tomatoes -quartered 2 tbsp curry powder ( may use specified mixed powder for dried fish, but the ordinary curry will as great too) 2 cups water 2 tamarind skin 2 cups coconut milk salt to taste Saute ingredients: 3 bulb garlics - chopped 5 bulb union - sliced thinly 1 tbsp mixed herbs used in normal curry small cinnamon stick 1 star anise curry leaf Oil Bring to boil curry powder in 2 cups of water and tamarind skin until fully boiling for 10-15 minutes. Add in coconut milk, dried fish and potatoes. Let it simmers and potatoes turn soft then add in eggplants and tomatoes. Bring to boil thoroughly. In another frying pan, heat 2-3 tbsp oil then saut...

Watch out friends, this is not of that traditional otak-otak recepi. The idea of stuffing mashed dori and shrimp into crab shell came from my dear husband that I'm sure he perfected so well for my birthday dinner. The texture is smooth and the taste of shrimp and dori are attained as not much herbs in use. I like its simplicity. He use: 2 pcs dori fillet ( from supermarket frozen box) 250 g de-shelled fresh shrimp + few drops of juice from half a lime 5-6pcs daun kaduk - shredded 1 table spoon tapioca flour 3 table spoon grated coconut - blend finely tumeric leaf ( cut across its length about 2 inches/pc) salt, sugar to taste 6-7 crab shell, clean up inside out Blend dori fillet and shrimp in electric blender into a lumpy paste. Add in pre-pounded coconut, lemongrass, tapioca flour salt and sugar. Lastly mix in the shredded daun kaduk. Lay one pc of cut tumeric leaf inside crab shell. Stuffed in the mixture to fill up the shell then cover it with another piece of tumeric leave. A...

F 1 fish - white promfret 1 inch young ginger 7 pcs bird chillies -chopped 10 garlics ( put aside 3 pcs - chopped) 1 bulb big union 1 big tomato - quartered 3 pcs preserved plum garnishing - green union- chopped fish sauce salt, sugar Steam the fish with 7bulb of garlics, chopped ginger, chillies, preserved plum, salt and sugar. When it's done, take out clear soup from the fish and put aside. Saute chopped garlics until fragrants. Pour in the soup, add lime and fish sauce and bring to boil. Add hot water if the soup is too thick. Put in tomatoes and big union ( and chopped cucumbar- option) and simmer for 2 minutes. The soup should taste sour, sweet, salty and hot! Arrange fish in shallow plate, then pour in the soup together with all veggeies.

cikMilah tolak jer pintu, bau semerbak dari dapur menyeluruh rumah kami yang kecik ni...Oh, cik Abang masak untuk birthday Kakak! Dah terhidang pun....apalagi sambar camera dan tembak dulu...Inilah juadah untuk sambut harilahir ke-14 anak dara sulung tuu! Ni cikMilah posting gambarnya yer.... Resepi nya nanti cikMilah kena cakar rimau dulu...kih, kih kih! Salad udang dan otak-otak sebagai apertizer... ikan fillet/dori dibakar dengan bawang putin dan minyak zaitun, curahkan sos plum dan cendawan oyster, si dia buat sos sendiri tau. Roti bawang putih & tuna mayonis pun ada... Ayam hidroponik bakar, sedap dan wangi ; tak tau rempah apa cikAbang letak. Bila tanya dia senyum-senyum pulak! hmmmmmm..... manisan buah pear dalam sirap pudina - sedap dan wangi you... Bila lagi nak puji suami kannnn....Thanks so much dear.

I read in a newspaper of something similar like this recipe but cannot remember the exact measurement. While doing stock clearance, I found 2 cans of tuna in my cabinet and half opened frozen french fries, thus it is just a good start-up my own mixing. One who leave with a person who is passionate about cooking and enjoy stuffing family and friends with food is forced to like first hand try-out recipe whether it is tasty or not! Ha ha ha... Spicy Tuna Cutlets 2 cans of tuna in olive oil - drained and mashed 2 cups french fries - fry without oil until tender/half cooked - mashed 2 big union, grated coriander leaves - shredded 2 red chillies - take the seed off and chop finely 1 tsb curry powder Salt, sugar and pepper to taste 2 eggs corn flour butter Mix well all ingredients with 1 egg. Beat lightly another egg to be used as a dip. Put in a rectangular pan and press evenly then cut to desired shapes. Coat in corn flour, dip in beaten egg, then pan fry with butter until both sides turn...