asam rebus nenas ikan masin

kadang2 memang tekak rasa nak makan masakan yang ringan2, yang tidak berempah dan tidak terlalu pedas. kadang2 juga tidak tahu apa hendak dimasak. nilah, salah satu masakan yang ringkas dan senang.

Asam Rebus Nenas Ikan Masin

Bahan2:

500 ml air
4 batang lada merah
2 batang serai dititik
2 biji bawang putih

1 inci halia

1 inci kunyit
1/2 biji nenas, dibersihkan dan dipotong nipis

3 keping asam jawa

sedikit ikan kurau masin (direndam sebentar)

sedikit gula

Cara2nya:
1. Kisar bawang besar, bawang putih, lada, halia dan kunyit.

2. Masukkan air dan bahan kisar, serai, didalam periuk dan masak hingga hampir mendidih.

3. Masukkan nenas dan asam keping.

4. Akhir sekali, masukkan ikan masin.

5. Letakkan gula, kacau rata, dan tunggu hingga mendidih.

sambal tomato

saya jarang sekali membuat sambal belacan kerana orang2 dirumah tidak begitu minat. kalau sambal tomato ni, kira laku juga.

Sambal Tomato

Bahan2nya:
5 biji lada merah
5 biji lada padi
2 biji bawang putih
2 biji tomato
1.5 sbsr belacan
Gula dan garam secukup rasa


Cara2nya:
1. Sangai lada, bawang putih dan belacan.
2. Tumbuk bahan2 yang telah disangai. Kemudian masukkan tomato dan tumbuk hingga halus/kasar.
3. Campurkan gula dan garam mengikut rasa.
4. Makan bersama ulam-ulaman, tempe atau tahu.

sotong goreng tepung

i saw this recipe from a cooking program, ala carte by chef kamarul from malaysia. it's a simple batter recipe for fish and chip. earlier i used the batter for prawns. it works wonderfully. the chef didnt give the proportion of the ingredients used. the weight for the ingredients used below is based on my little search.

Fried Squid With Flour
Source: Ala Carte Cooking Program

Ingredients:
800 gm squid, clean, remove black ink, cut into rings and pat dry
1 cup self-raising flour
1 tsp pepper
1 tsp chilli powder (i added)
1 egg
18 gm butter
Ice cubes (i used 200 ml chilled water)
Salt to taste

Method:
1. Heat oil.
2. Whisk all the ingredients. Put aside for 5-10 mins.
3. Coat the squid one by one.
4. Fry the coated squid (few rings at a time), till golden brown.

kuih bakar durian

It is not a durian season now. So, i was elated to see one of the fruit stalls near where i work, selling durians. It may not be a kampung durian, but the thick flesh is good for baking malay cakes. So here it is, kuih bakar durian, using the basic of kuih bakar recipe from joayee.

Kuih Bakar Durian

(Source: joayee)

Ingredients:
1 cup sugar

1 cup water (i use water instead of pandan juice)

2 cups plain flour

1 cup durian flesh

2 1/4 cup coconut milk (or 1 can coconut milk -450ml)

2 tbs butter (melted)

3 eggs

1/2 tsp salt

yellow colouring

Sesame seeds (i didnt use this)

Method:

1. Heat oven @ 180C.

2. Mix all the ingredients. Blend it. (Don't panic if the consistency is runny).

3. Apply butter to tray (8 x 8 inch). Heat the tray in the oven.

4. Pour the blended mixture into the tray.

5. Bake till cook (mine took slightly more than one hour).

Asian Roast Chicken

Resipe ayam bakar yang menyelerakan, cuma ianya mengunakan banyak butter. Sayuran2annya rasa macam inti potato pie. Tajuk asal resipe adalah "asian christmas roast chicken" dari kuali.

Asian Christmas Roast Chicken

Source: Kuali

Ingredients:

o 1 whole chicken (1.5kg)

Chicken stuffing:
o 2 Russet potatoes, diced
o 400g button mushroom, sliced
o 200g oyster mushroom
o 1 carrot, diced
o 1 celery stick, diced
o 1 cup French loaf, cut into small pieces
o 8 garlic cloves with skin
o 1 yellow onion, chopped
o 125g butter
o 1 tsp salt
o 1 tsp pepper
o 1 tsp chilli flakes
o 50g rosemary

Butter mix for the chicken:
Mix together:
o 100gm butter (i used the remaining butter from the chicken stuffing above)
o 1 tsp chili flake
o 1/2 tsp black pepper
o Rosemary

Method:
Melt butter over low heat. Add onion, garlic, potatoes , carrot and celery. Cook for 5 mins. Add mushrooms, bread, salt, pepper, chilli flakes and herbs. Cook for 2 mins.

Fill chicken with stuffings. Keep aside balance stuffing. Rub butter mixture all over the chicken.
Place chicken and balance of the stuffing in a roasting tin. Cook for about 45 mins at 200 degrees Celcius. Baste chicken every 15mins.

Note: To make sauce, place the roasting tin with roasted stuffing (balance) over medium heat, mix in 4 tbsp of flour and 500ml chicken stock. Cook for 7 mins. Then remove from fire.

Tips: Once the chicken is cooked, remove from oven. Then cover with an aluminium foil for 15 mins to keep it moist.