Laksa Asam - resepi Pulut Cari Forum

Ini adalah resepi asal dari poremer CARI, En Pulut. Terima kasih Pulut hang post resepi ni. Lepaih ni aku nak try hat ice cream cake pulak.. Gaya bahasa dan susun atur adalah sejibik sejiban dari Pulut.. aku dah try dan jadi walaupun aku ni gatai tangan jugak adjust2 asam keping tu ikut suka hati..dah la buat time posa so masa makan buka posa tu aku kena pancing balik asam keping tu buang sebab dia masam terlebih..pastu, aku punya daun kesum tu takla sampai 3 bungkuih pasai aku beli dia dah ikat siap-siap so aku boh seikat tu jelah..banyak jugak la tu...he..he..he..

ikan temenung - 5 ekoq (mid size) nak kuah pekat tambah byk ikan - tp byk ni dah gud enuff
asam jawa - tak byk sgt , just utk cuci ikan ngan boh sket masa rebuih
1 tin kecik sardin - tunggu sampai operasi 3

operasi 1
cuci ikan dgn ayaq asamjawa bg hilang hanyaq. bilas bg bersih, hang rebuih dgn asam jawa ada lebih kurang besaq cekodok (byk nnt masam sgt). utk ayaq, hang boh la byk sket, lebih kurang satu botoi ayaq coke 2 liter ka. boh la asam jawa dlm 2-3 keping.

operasi 2
bila ikan dah rebus aka macam minyak naik sket, hang asing ikan, tapis segala sampah, ayaq ikan rebus jadik stok. bila perisi, jgn buang tulang.

cabai kering - 10 biji = krg pedas, 1 guni = pedas kawkaw ~ rendam bg kembang
onion - 3 biji
halia - 5mm sahaja - bg hilang hanyaq ikan sardin yg akan digunakan sebentar lg
bwg putih - 3 ulas, ni ikut mood aku , kalau aku nak boh , aku boh, kalau tak aku tak boh
belacan - satu keping kecik 2cmx2cmx0.5cm. ikut suka individu ( aku bakaq dulu dlm oven)

operasi 3
blend semua diatas, dan masukkan kedalam stok ikan.
blend isi ikan yg telah diasing bersama 1 tin kecik sardin yg telah ditos sosnya, tuang dlm stok ikan,
blend tulang ikan, tapis yer masuk dlm stok ikan. kacau bg mesra

lengkuas - 2,3 keping potongan setebai 5mm
serai - 2 ketoi dititik
asam keping - 6 ketoi (slalu boh byk tp try adjust keasamannya)

operasi 4
masukkan mereka2 ini kedalam air rebusan. biaq sampai masak

gula - 2 sudu boleh substitute dgn pak aji
garam - sesuka hati
petis udang - 2 sudu optional

operasi 5
depa2 ni pulak, adjust ikut yr taste bud

daun kesum - 3 bungkuih

operasi 6
depa ni cheq boh byk pasai kat sini tarak bunga kantan. so kira kaver lah authentic laksa tu.

laksa - 1 bungkuih (rebuih), takpun org kat sini guna udon

sampah2
timun & bwg & nenas & daun salad & cabai & mint & teloq rebuih

What's cookin'?

It's been a while since I last posted my cooking images. Well, let say I simply not in the mood of putting up pictures of my cooking anymore. Still, I just love to cook simple things and honestly, being abroad definitely widen my cooking skill which I consider no skill at all, but still impressive results! Let see, shall I make some review of my cooking, eh?

1. I know how to make Nasi Lemak now, it still taste good although without the pandan leaf and all.
2. I haven't make laksa yet, I'm going to but I just don't know when.
3. Making noodles dish is absolutely easy. Hmm, I never thought it was that easy!
4. I still struggle to make good Nasi Tomato. Last time I did, the evaporated milk was not handy so I'd used coconut milk instead. Taste still good but somehow it lacks the spices flavor. Hmm, I should put more of the spices eh?
   
5. Curry? Just bring it on, even without curry leaf, the taste still good! I like to use yogurt in my curry because you no longer have to use tamarind juice as the yogurt already gives you the sour you needed plus the creaminess of the curry.
   
6. Popcorn? Any 7 yr old kid can do it. I also did the caramel syrup but when you pour over the popcorn you have to put those guys back in the oven to make it crunchier.
7. Curry puff - done it! But I still don't understand why my frozen karipap tends to crack open when frying. The freshly made seems to work very fine but not after it was frozen. Hmm, too many filling or is it my dough?
   

Well, that will be all. Just made Bread Pudding today with strawberry sauce. We bought white bread but apparently we prefer the whole wheat better. So, the bread was totally neglected and me being so not to waste any food, suddenly remember my mom used to make us bread pudding with raisins in it. I don't put any raisin but I have some frozen strawberries in the freeze. I don't know how to use it so I just made kind of sauce out of it. Taste good too but my pudding is a bit sweet. I have to reduce the sugar in it next time.

Everyday Malaysian

This is just like the Everyday Italian where the beautiful host Giada De Laurentiis show you how to make a very simple Italian dishes for everyday eating. Well, I'm just so much Malaysian that I couldn't live without eating rice. Of course I can survive by eating bread or pasta everyday but since you have a choice so you just end up eating Malaysian dishes everyday. After all, our local dishes are so rich in flavors and oil too. It just kind of make you addicted.

So, today's lunch is a quick and easy one. Fried fish and fried shrimps. Everything fried, how unhealthy. Well, I just made fresh salad few days ago and that will balance back for the whole week. Fair enough, huh?

Fried Shrimp With Chillies

Quick and easy and super duper delicious too! Just sprinkled the shrimps with tumeric powder and lil' bit of salt. Fried the shrimp on high heat with sliced onions and garlic. Keep aside and on the same skillet, fried some onions and garlic again, add in Sambal Olek and stir well, add in some dark soy sauce and oyster sauce, add in some sugar and stir until the chillies thicken, you can add a dollop of butter to thickens it, then put back the shrimp into the skillet, mix well and it's done!


Fried Fish with Bell Pepper

As easy as 1,2,3.. marinate the fish with tumeric powder, paprika, salt and fish sauce. Let it sit for 1/2 hour. Then, fry the fish. I love crispy fish. Put the fish on the plate. Using the same skillet and oil, fry the red and green capsicum, onions and garlic (cubed em while frying the fish). Fried until the onion and garlic has turn light brown. Dashed in some light soy sauce, sprinkle some black pepper and let it simmers for a while. Pour the whole things on the fish and you're good to go.

Wantan Mee Wannabe

I had a craving to have a good Wantan Dry Mee like I used to have it in Amcorp Mall, PJ. I saw the noodles in Viet Hoa so I bought it. I made this on Thursday and browse the recipe on the net and came out on my own conscience. It is not really Wantan because I don't make any Prawn Wantan or Chicken Wantan like the Chinese so this is more like Wantan Mee Wannabe. It was inspired but the Wantan Mee style but more like a fusion I may say.

The prep is tedious but it's a good turn out. There's a lot of things to prepare and you only have limited equipment and limited spaces too. The recipe is easy but a bit tedious to people like me.

1 chicken leg, boil it to make some sort of chicken soup. I throw some chopped ginger, onion, garlic and carrots to add some flavor. I even sprinkled a tiny dust of Garam Masala. Now, that's not really Chinese when you add in Garam Masala ok! Cooked well and after that use a fork or your own fingers to make shredded chicken similar like we make it for Soto Ayam.

For the sauce, well the Chinese don't eat hot and spicy like the Malays. I like hot and spicy but I don't want to make separate sauce. So, I just fried some onions and garlic, put in 3 tbs of Sambal Olek and stir well. Put in some Oyster sauce, dark soy sauce and some sugar because it's bit too hot. Add in some of the chicken soup to it and bring it to boil. The viscosity is to your own liking. I like it not too thick and not too thin.

The condiments, fried shallot, spring onions/green onions, lightly blanch mustard greens. As for the shrimp, I just drop it in the chicken soup for a while. Blanch the noodles for while and rinsed it with cold water then lightly rinsed with warm water again for seconds before you served. Well, you can serve it with chillies too but my sauce was too hot already. Just pour in some of the soup and eat. Bon Appétit

Seri Kaya

On my recent grocery trip to Denver last Sunday, I bought a can of Yeo's Kaya at Viet Hoa Supermarket for $2.28. It was rather cheap. I just bought one because I wanted to try it out first. Well, back home, I never bought any Kaya except for Gardenier's Aunt Rosie Kaya. Who want to eat a Kaya from a can where you can buy a better one? Even Aqil was asking me why don't I buy the one like I used to. So, I told him those are not available here. When I opened up the can, the color of the Kaya looks too bright but hey, you don't have a choice right? The taste are nice and it turned out that the boys loves the Kaya so much that they finished the whole can in a week. Aqif can eat up bread with Kaya up to 7 slices a day, ok?

So, the boys loves the Kaya and I ran out of it. I don't want to go to Denver just to buy a Kaya and so I was thinking hard to make the Kaya on my own. I never made a Kaya before. Heck, you can even count how many times I cooked in a year before and now, making my own Kaya? Isn't it too ambitious? So, today after lunch, I was so sleepy for over-eating ( I made Sambal Sotong and Ayam Goreng Berempah), I was trying hard not to sleep and so I said to myself, hey, let's try make the Kaya! So, I quickly browse for the recipe and try to find the easiest one.

I found one from Mak Lang. I think she had posted the recipe in Cari forum. I modified it to suit my taste and my degree of laziness and the availability in my kitchen. This is the original recipe:

1 cup of sugar + 3 egss (beaten until mixed well).....(1)
1.5 cup coconut milk....(2)
2 tbs corn starch.....(3)
1 cup of sugar + 1 cup of water (caramelized)...(4)

All the ingredients have to be mixed in order based on its number and cooked on a low heat until boil.

This is how I do it:

The recipe requested for gula hangus (caramelized sugar). Now, how on earth do I know how to caramelized the sugar? When I cooked it, it became granulated and I just don't know when it's going to melt and all I know is we are not supposed to let the sugar burn so I cooked it in a medium heat and started to curse myself for all the troubles just to make the Kaya. I could just let the boys eat the bread with jam and butter. So, after consider it might be a disaster anyway so I just pour in the water into the granulated sugar just like you make air gula. The color of course is clear brown and I keep on stir it until all the granulated sugar melt. Then, I let it cool on stove.

Next, I beaten the eggs and the sugar. Ohh, I did not measured the sugar correctly, well my style of cooking is always based on my own pleasure. So, I just used whatever amount I think is equivalent to a cup of sugar. Reason is, I am too lazy to take a cup and take a ladle and then spoon the sugar in a cup to make sure it is a cup of sugar. Anyway, so the eggs was beaten.

Then, I just mixed the Adabi Instant Coconut Milk (the small packet) mixed it with some warm water, also not measured accordingly and stir it well. Well, just use your common sense.

Now the cooking, in a pot (make sure the heat is set to low-med), pour in the beaten eggs and sugar, then in goes the coconut milk, next, quickly mixed wheat flour with some warm water and pour it in the pot, ( I don't have corn flour), after that sieve the caramelized sugar liquid and pour it in the pot. Stir well on the medium heat until it thickens. My mixture was too watery that I thought I just failed it but I keep on stirring the mixture. Now, because of my laziness for not measured the sugar, my mixture was too sweet I had to add another helpful of wheat flour into the pot to reduced the sweetness. It took me almost an hour to get something that looks similarly to a Kaya.

Well, I did it at last. I am so surprised and so pleased too. Here's the look. Finally, it worth the time and the trouble to make your own homemade Kaya. It is free from any artificial coloring or artificial flavor. Except, maybe from the Adabi Instant Coconut Milk but it tastes good. I gave Aqil a try and he loves it. So, I hope the supply will last for another 2 weeks or longer.

Roti Canai

Roti Canai is Malaysian's favorite food. It is more than a snack. People take it in their breakfast, lunch, tea, dinner, supper.. you name it. You can eat it with almost any curry, from plain curry with a dollop of Sambal Ikan Bilis (Anchovies in Fried Chillies) or meat massala or even plain dhal. Small children normally eats Roti Canai with sprinkle of sugar or even treats it with sweetened condensed milk. Perfect drink that goes well with Roti Canai is either Teh Tarik or Kopi O (black coffee). Some who thinks they are on diet will take it with plain tea with no sugar. Isn't it ironic?

Anyways, my whole family simply loves Roti Canai and back home in KL, we used to take the kids at late afternoon after coming home from work (if we have sufficient time) to nearby restaurant to eat Roti Canai. Normally, on Saturdays or Sundays, if Mak Wan does not made breakfast we will eat roti canai at one of our favorite places. Our favorites spots are Alif Raya at Alam Damai or Briyani Johor at Suakasih, Bandar Tun Hussein Onn. We even drive up to Bt. 10 Hulu Langat and simply drop by any interesting restaurant to have Roti Canai. Sometimes, we even took the kids to Pasar Muhibbah Ampang, near our office. (I missed Nasi Lemak Along there. I even had a dream few days ago eating the Nasi Lemak and it feels real!).

Basically, these rituals is sort of family entertainment and quality time spend together in a most enjoyable fashion possible plus the most cheapest too. Everyone will simply enjoy it and the kids will have it with their favorite drink, Teh O Ais Limau (Ice Lime Tea) while we will have it with Teh Tarik. After all, Roti Canai is easily available through out the country as it is our favorite food and most consumed meal by Malaysians after rice. It is available 24-7 especially at Mamak Restaurants. So, everybody loves Roti Canai and you can enjoy eat it anytime you want!

Now, living abroad away from home, my husband has developed a progressive skill in the arts of making Roti Canai. Aqil can eat up to 3 piece in one setting and Aqif can eats 2. Whenever I made curry for lunch or for dinner, the kids will request for Roti Canai and Baba will make them their favorite food. I hopes when we return home later, Baba can keep up the good job of making delicious home made Roti Canai. After all, the Roti Canai price in KL has gone up to RM1 per piece. It will sure save lots of money to make 'em yourself!

Recipe:

Ingredient
1 cup of bleached wheat flour
1 cup of warm water
1 tblspn of sweetened condensed milk
1 tblspn of butter
1 egg
1/2 teaspn of salt
Vegetable oil for cooking

Method:
1. Sift the flour directly to the bowl
2. Pour in the salt, milk,egg and butter and mix well by hand
3. Add warm water little by little and keep on mixing the dough until soft
4. Make a small rounded ball-like dough and lightly coated the dough with oil
5. Leave the dough to softened in room temperature for at least 2 hours
6. Then you can start flatten it
7. Keep remaining dough in the fridge.