Mac And Cheese

Picture is from source of Google

This is one of the request I got from my high school senior.. Originality recipe ni I dapat  from my good friend Nini Harneeza, zaman Uni dulu.. All these while I have been trying sooo many recipes of mac&cheese and finally I found one yang sedap, senang dimasak dan under budget! The 1st time I intro this home made mac&cheese Diya terus suka sampai hari-hari lah I kena buat kan dia until today!

Things that you need:

A small bowl of elbow macaroni
2 tbsp of butter (I always use salted butter)
2 tbsp of multipurpose flour
2 cups of double cream milk*
cheddar cheese*
salt and pepper to taste

How To Prepare:

Melt butter and flour in a non stick pan until well combine add in milk. Again stir until everything are well mixed. Add in elbow pasta (pre-boiled and cooked) keep stirring and add in the cheese. Mix until cheese melts and remove from heat. Don't forget to add in seasoning; salt and pepper to taste. Serve warm!

New Segmant?

Picture is from source of google

I was talking to a dear friend today over breakfast and came up with an idea to improve my website. The idea is to have more of my home cooking recipes. Many friends actually came to visit my web here to look for recipes and tips. And so I thought, yeah why not? Upon many recipes of my own friends and readers can also request for recipes that they need. Since many of them are full-time working and doesn't have much time to search or Google, so why not I do for them kan? If I don't have the recipe from my family I can always Google and do research for them.

On top of that, I think I want to add in a new segment that is "PETUA" where I can share many tips on cooking, groceries shopping, termasuk lah macam maner nak pilih ikan kat pasar ker haha! This may sound funny but believe me, I do have friends calling me; sue, macam maner nak pilih kangkung yang elok kat pasar? Since now this is how my life is and over the years I have gained more and more experience in being a full-time mom, why not I share my tips with all of you out there.. Once a friend call me up crying because she now had to quit her job, become a full-time mom and just couldn't handle everything at once. " Sue, macam maner you boleh buat kerja rumah, cook almost complete meal everyday, shop groceries, drive around, bake and sell cakes WITH Diya hanging on to you all the time??? Im even scared to drive pegi kedai depan tu tu get simple things!!! How you manage? Whats your secret?" (bukan masuk bakul dan angkat sendiri yer.. hehe). Bila I fikir balik, ye lah kan? I managed!!! Not perfect but I am able to handle it Alhamdulillah.

So, I think this is good for me to write here.. Share more things and why not make more friends kan? So, I shall have a form here too for any of you to email me directly and ask questions, selagi I boleh tolong, I will Insyaallah.. Email me on any inquiries you have in mind lah.. Err.. Decent ones ek heheheheh... So jangan lupa to checkout the tabs I have and new category on the side bar..

Broccoli Oyster Sauce With Egg Tofu Mumy

Ha, satu lagi recipe sayur yang I selalu masak to match with my other home cook meal. Cepat, senang and SEDAP! I think I have posted something similar to his in my earlier posting, but it is okay, some fresh touch wouldn't harm lah kan...

The things you need:

Egg tofu in tubes slice them but not to thin because we are going to fry them.
Sayur broccoli dalam a bunch ker.. You can opt for other vegetable also but I love non- bitter ones.
Garlic say a few cloves
A few table spoon of oyster sauce
A table spoon of corn flour( to be mix with water)
Half cup water
Seasonings: Salt and pepper

How To Cook:

Fry the egg tofu in a stir fry pan, no need to deep fry. Just until they get slightly brownish. Can we skip this part? I suggest not because egg tofu is very soft and delicate; they will definitely put a side. Clean the broccoli and cut them as how you like. You can also add in fish ball or fish cake if you want to. Bruise the garlic and start to fry them. Add in the oyster sauce and the fried tofu, a little water for gravy. Add in the broccoli cut into small pieces, seasonings and stir a little longer. Not to long cause you wouldn't want mushy vegetable right? Lastly, remove from heat and add in the corn flour water mixture. Stir until thick and serve hot with any other dishes. It can match almost all dishes although I don't agree to have this with any kuah masak lemak hehehe..

Ikan Cencaru Masak Tauchu Mumy

Haaaaaa... Hari ni saya masak lauk kegemaran rumah ni 'Ikan Cencaru Masak Tauchu'   Which I have been learning it for quite sometime! Finally I did the 'sedap version' kahkahkah!!! This version is from my dear friend Kamisah who cooks a lot of all the kampung dishes. I always think cooking traditional Malay dishes are messy and very difficult to make but the fact is it isn't that difficult lah... Malay always say ; alar campak-campak jer.. Hihi.. So here it goes..

Things That you need:

Ikan cencaru yang dibuang jaket dan dibersihkan sepenuhnya. I always like the smaller size of fish so i can have seekor on my own plate haha..

Bawang putih(seulas), bawang kecik/merah(dua ulas), halia(dalam seinchi) dan cili hijau (dalam dua biji). Cuci dan hiris kesemua bahan ini kecuali cili hijau cukup sekadar dibelah dia sebagai perhiasan.

Sedikit timun atau kacang panjang sebagai sayur tambahan dalam kuah tauchu itu.

Satu paket kecik Tauchu masin atau dalam dua sudu besar; dilecek atau ditmbuk atau digunakan terus dari paket mengikut cita rasa masing-masing lah.

Sedikit air, serbuk lada sulah dan garam sebagai perasa serta serbuk kunyit untuk menggoreng ikan.

Cara memasak:

Ikan dibersihkan, digaul dengan sedikit garam dan kunyit dan digoreng sehingga garing mengikut cita rasa sendiri. Toskan dan ketepikan.

Panaskan minyak sedikit didalam kuali, tumis bahan hirisan termasuk cili hijau, tumis sehingga naik bau kemudian masukkan tauchu. Kacau hingga masak baru masukkan air. Tunggu mendididh, masukkan garam sedikit(hati-hati kerana tauchu sudah masin), lada sulah secukup rasa dan sayuran tadi. Setelah semua masak curahkan kuah tauchu ini keatas ikan yang telah siap digoreng, hidang kan sementara masih panas.

Simplified Chicken Pie Shepard's Pie Style Mumy

This is my version of Simplified Chicken pie Shepard's pie style. Biasanya I buat chicken pie ni without the pie crust, the original pie recipe I got is from my BFF Debie; her Moreira's chicken pie. some alteration to suit my 'malay tekak' and end product is like this. heheheh... sedap, cepat and kurang melecehkan.. i think earlier i have posted the same recipe but the original version. this time I’m having it in a simplified version.

So here it goes..

Things that you need:

Chicken filling

Chicken meat*
Mushroom
Carrot
Dried herbs; oregano, parsley, chili flakes(if you like spicy)
Garlic*
Onions*
1/4 cup of thick cream
Salt, pepper, brown sugar to taste
A teaspoon of butter
Some oil to stirfry

How to prepare:

Dice chicken meat, clean them and put aside. Slice onions and garlic (if you're using powder form just marinate them with the chicken meat) and stir fry until golden brown, season with the brown sugar to   the onions(taste a lot better this way) and add in the chicken and mushroom. Add in all dry herbs continue to stir pour in the thick cream and butter, stir again until well combined and cook. At this point lower the heat as thick cream is not so friendly with too much of heat. Nanti 'berketil- ketil' pulak kuah tu. Don't forget to season with salt and fresh pepper( powder form pun ok jugak lah no problem). Add a little bit of water to have extra gravy for serving later..

Topping mashed potato:

A small bag of potatoes ( here you can varies how you want your mash potato to be. Kat supermarket tu ader banyak jenis potato, from cheap ones, to super expensive ones which will have different taste each of them. You can even have them mashed with the skins, ader yg kulit pink, red, light yellow and many more.. Just be creative. Add cheese and sour cream if you like too!!!

50g of butter(dalam satu sudu besar makan lah)
1/4 cup or less of thick cream again(you can opt for low fat milk at this point, mash potato will taste lighter than)
Salt and pepper to taste, you can sprinkle dried parsley as deco too..

How to prepare:

Boil the cleaned potatoes either in a pot or cut them into smaller pieces and boil in a microwave. I always use the 2nd method heheheh... If you want to have the skin too make sure you lightly scrub the potatoes while cleaning them. Once cooked, toss put in the butter and cream/milk and start to mash. Add in the seasoning to taste. Put aside.

Pie crust base:

This is the cheating part! Just get the ready made either at the super market, or any bakery shops!!! Hahahaha... Open pack and follow instructions!! But do not get the flakey desert pie crust. Instead get the savory pie crust.



Combining and baking:

Put in chicken filling in the pre-bake pie crust, leave the gravy in the pan for serving later. Top the chicken filling with the mash potato, cover the whole surface. Spread some egg yolk on the pie to get the golden brown effect heheheh.. Bake for about 30 minutes or until the crust is cooked. Once brownies, sides looks crispy means it is almost done..

*any part of the chicken meat you can use, you can even use with bones if you like and want to. To get a more express, you can opt the onions and garlic from fresh ones to powdered form. They will definitely cut your preparing time a lot faster.


Good luck you guys.. Happy cooking!!

Hot Cakes Serve With Tuna Mayo Mumy

Sunday morning and I am soooo blardy hungry! Dok terbaring atas katil and wonder bila semua orang nak bangun so we can all go breakfast? Then I think why must I wait for them?? Either I keluar beli breakfast for everyone or just ‘check in’ downstairs and make something nice for myself (untill anybody else need to makan lah) after all I am the room service in this house! Neways I made myself 4 LARGE size of hot pancakes and serve with tuna mayo plus extra mayo that I have in the fridge heheheh.. It is already 10am and everyone is still sleeping, lucky I made those hot cakes! I have SIMPLIFIED the recipe and here it goes:

Ingredients:

1 cup Self-rising Flour (or any cake flour)
1 cup fresh milk
1 egg
50g melted butter (about two tablespoon heap-full)
Vanilla essense(optional)
1 or 2 table spoon brown sugar (white sugar also can)

Method:

Mix everything in a bowl except the butter until combine, melt butter in a sauce pan or a microwave would be easier and pour in the bater later. Stir again and scoop on to a nonstick pan, turn to the other side once you see bubbles appearing and serve hot.. About one min each lah on slow heat. Senang kan? Previous my recipe tu complicated sikit and now I prefer to use this recipe fast and easy. Serve with what ever you like; fresh fruits and yoghurt, caramel syrup. Ice cream, even tuna mayo like I did. Almost anything!

Ps: ok ok I will snap nice pictures using proper camera next time.. Dont get me wrong, bukan dah takder passion on my food photography cuma lately sibuk and everything nak cepat, nak grab camera pun tak sempat inikan pulak nak nak assemble my huge camera tu hehehehe... Ya ya no excuse lah, will do it next time.

Grill Chicken with Mash Potato Mumy

Today I make simple grill chicken recipe for the family. Served with mashed potato and brown gravy.. senang jer buat nih.

Things you need:

Chicken, any part you like, like me I prefer chicken thighs. Garlic powder, a small knob of butter, dried/fresh thyme herb, salt & pepper for seasoning, and a bit of oyster sauce and also some brown sugar. For the mashed potato, you will need a bag of potato, couple of tablespoon of whipping cream milk, salt and pepper for seasoning, a knob of butter and dried/fresh parsley.

How to make:

Marinate the chicken parts with all the things listed above. When I grill anything I usually favor dried herbs than fresh ones so that it will be less watery when grilling. So back to marinating, chill the marinated chicken for about 15 mins or so in the fridge (covered yah).

Now start cleaning and peel your potatoes. I normally just cut them into smaller pieces and boil them in a microwave heheheh… once done, strain the potatoes drop in the butter and season them and straight away mash to the desired texture. Put in the cream milk and stir (you can stir on a small fire too).

Now back to the chicken; put on a tray layered with foil paper, drizzle some olive oil and pour in all the liquid too. Grill at 200 degrees until crispy brown. For the gravy pulak; once the chicken is done, remove from tray onto a plate and scrape the left over’s on the foil into a nonstick saucepan. Add in more garlic if you like, a little bit of butter and flour, stir fry until foamy and light brown in color and add in water (just enough for gravy) and boil until thickens, corn flour at this point is optional. You can also add in mushroom if u like.

Good luck everyone..

Paprika Chicken With Mashed Potato Mumy

One day I was watching Asian Food Channel on Astro and saw Jamie Oliver was cooking. He made Beef Paprika and served with plain steamed white rice. So I did some alteration to the recipe and made it my version of Chicken/Beef Paprika. Simplified and faster cooking.

Things that you need:

Chicken breast meat (sliced thinly), a couple of onions (you can always have more if you want to), few cloves of garlic, about 3 table spoon of cream milk, half cup of fresh milk, 3 table spoon full of paprika powder, salt and pepper and a pinch of brown sugar for seasoning, if you like it spicy can add in chili powder, half teaspoon of garlic powder, some chopped parsley and a pinch Italian herbs. Don’t forget a knob of butter!

For mashed potato of course you would need potatoes, a small bag is good enough. Some seasoning, few knobs of butter and some cream milk.

How To Cook:

Marinate chicken breast meat with all the dried herbs and put aside, wait for 10-15 minutes. Heat a non-stick frying pan with olive oil and start to fry onions and garlic. Add in the marinated chicken mean and continue to fry. When they are half cooked, add in some cream milk and little bit of hot water for the gravy. For low fat recipe just opt cream milk with low fat milk. Stir in a knob of butter and cook untll gravy thickens.. Don’t forget seasonings too.. Serve hot with mashed potato and fresh salad.

Note:

To make mashed potato, boil potatoes until soft and cooked, strain water add in few knobs of butter and half cup of cream milk. You can use low fat milk too. Salt and pepper for seasoning and garnish with fresh parsley.

Aper masalah puding caramel Mumy nih?

Semalam buat Mushroom tempura hari ni pulak buat lagi caramel pudding ni ha. Haihhh…. Sampai 3 kali lah I buat pudding caramel nih.. Tak jugak dapat the smooth surface yang mcm I makan kat Marche, Curve tuh.. masih ader lubang-lubang halus but not as bad as my 1st few attempts lah ader yg sampai keras hahahaha..

Things To Have:

5 eggs, 1 tin susu sejat, 1 cawan susu segar, 2 sudu kecil vanilla esen, 1 sudu kecil tepung castard dan satu sudu kecil tepung jagung.

How To Make:

Combine all the liquids and flour in a pot and stir on low heat , once thick remove from heat and add in eggs and continue to stir until everything is well combined. Tapis bancuhan sebelum dimasukkan kedalam baking dish or small cups and panaskan periuk kukusan.

layer baking dish with caramel sugar and pour the milk mixture, stim for about 15-20 mins untill cooked. 

Caramel sugar:

5 table spoons of caster sugar and a cup of water.. Melt sugar in a non stick sauce pan until light brown then add in water and stir until thoroughly melt. Or you can use the ready bought caramel syrup will taste equally good.

Recipe originally from my dear fren Tasha

Picture is not originally mine, source of google.

This is the texture that I wanted, smooth surface and nice golden color… I will practice more heheheh..

Oyster Mushroom Goreng Tempura

Yang ini is mushroom goring tempura. Asal usul masakan ini is I pegi pasar ramadhan Kota Damansara and saw this dish and I got the idea to make my own. Sangat senanng masakan nih.. tutup mata pun boleh buat lah heheheh..

Things you need:

Oyster mushroom definitely, tepung goring tempura sama ada bancuh sendiri or beli “ready pack”. As for myself I guna “ready pack” jer, senang nak bancuh and fast enough also taste sedap. i use some seasoning too or else the flor bater wil taste bland.

Hot To Make:

 

Mix the tempura flour with some water according to the measurement; add in some seasoning; salt and pepper to taste. For tempura frying you would not be needing any eggs for the coating. Deep the cleaned mushroon in the batter and deep fry. Tos until oil are dried and serve warm heheheh… senang giler..

Sambal Telor Mata Kerbau

Ini I masak sambal telor mata kerbau pulak. Sambal sebenarnya ader macam-macam jenis dan bahan yang boleh digunakan, terpulang kepada selera masing-masing. Like myself I always make a basic sambal recipe that will suit most dishes and easier for me to work with. Kebanyakkan sambal menggunakan “belacan” sebagai penambah perisa but for myself since I got allergy to it so my sambal no longer has “belacan” Huwaaaaaaaa…..

Things To Have:

Yang paling penting to have is cili boh or cili blend! How to make cili blend? I will write under small foot note bawah ni yer, cili blend digunakan dalam lebih kurang 2 senduk( depends pada banyak maner meal you tu) next is bawang putih and bawang merah paste dalam dua sudu besar each. I suka guna bawang besar (yang bersaiz sederhana) sebiji dalam my sambal, manis bawang is much more nicer than manis gula. And if you suka boleh lah gunakan belacan sikit say an inch or so. Kalau suka nak masam sikit boleh tambah tamarind juice sikit or asam limau, and lastly seasoning. And not to forget; EGGS! I used like 3-4 M size fried eggs. You can use hard boiled eggs too. That is it. Simple kan bahan-bahan for my BASIC sambal?

How To Make:

Heat oil and stir fry garlic and shallot paste, once naik bau masukkan pulak cili blend tadi and continue to fry until cooked. How to know it’s cooked? The color will turn brownish or dark red and you can see “pecah minyak” then add in the sliced onion and a bit of hot water so that the sambal will have a bit of gravy (you can opt for tamarind juice too just a table spoon or so, if you like a bit of sourness in the sambal). Continue to fry until everything is cooks, don’t forget some seasoning. I always use a pinch of sugar in my sambal to balance off the sourness of tamarind or limejuice and the spiciness of the chili. Once cooked pour on the fried eggs and WALLAH!!! Sambal Telo Mata Kerbau.

Notes: 

Potong atau gunting cili kering halus dan buang biji nya. Cuci bersih dan rebus dalam periuk sehingga cili menjadi lembut, cukup lembut untuk dikisar. Tapis, bersihkan lagi dan dikisar sehingga lumat. Boleh tambahkan sesudu minyak biasa kedalam pengisar untuk memudahkan lagi kerja mengisar cili tersebut

Sotong Goreng Tepung Crunchy

This is my version of sotong goreng tepung crispy. Crunchy crunchy kruk..krak.. bila makan hehe..

Things To Have: 

Sotong biasa dalam 4-5 ekor (dibersihkan, buang kulit dan potong nipis ikut kesesuain diri yang nak makan), 1-teaspoon garlic paste, a pinch of salt, chili powder (optional if you want to make hot and spicy crispy sotong), 3 tablespoon tepung jagung, 1 table spoon tepung beras, 1 teaspoon baking powder, 1 egg white and oil to fry.

How To Make:

Marinate the squid with garlic, salt, chili powder (optional, if you like) and keep refrigerated for a while. Campurkan tepung-tepung dan baking powder dalam satu bekas dan tambah kan sedikit garam kalau perlu. Kemudian gaul rata.. bila dah sedia nak menggoreng, panaskan minyak. Pecahkan telor(hanya putih telor sahaja digunakan) kedalan bancuhan sotong tadi dan gaulkan dengan tepung yang telah dibancuh tadi juga. Then deep fry until golden crispy, serve with chili sauce or thai chili sauce.

Easy peasy..

Mee Kari Nyonya

 

Hello everyone.. hari nih sue masak Mee Kari Nyonya; thanx to my dear friend Tasha for her original recipe. I did some alteration to it and and make it a simplified version of my Malay Mee Kari.

Things to have:

Thick/thin noodles (mee, kuey teow, meehun), fish ball, fish cake, tofu puff, garlic+shallot+chili paste (a table spoon each), curry powder (2 table spoon), curry leaves, santan(about 100ml), chicken stock and seasonings too, garnishes; boiled eggs, sawi, fried tofu and sliced, shredded chicken, sliced chili, and fried shallots.

How to make:

Boil water in a pot with a cube of chicken stock. At boiling point I put in fish cake, fish ball, and tofu puff continue to let it boil. In a separate small nonstick frying pan I used some olive oil and stir-fry all the pastes including curry leaves and curry powder until brownish and thick, later simply pour it direct from the pan to the hot boiling water in the pot and stir well. Add in santan and continue to stir. At this point use the smalles fire so that the santan will cook without “pecah minyak” and the gravy will look nice and creamy. Add in seasoning and serve hot with noodles and all the side garnishes.

Easy kan? Good luck every one.

Ps: Nyonya Curry Mee usually comes with sambal. So simple fry plain sambal to go with the curry mee if you wish too. Or you can refer to my sambal recipes.

Bahan:

Setengah batang carrot dihiris halus.

3 batang jagng muda dihiris halus

beberapa biji kacang peas

sedikit kacang buncis dihiris nipis

sedikit sayur sawi jika suka

sedikit udang yang telah dikopek dan dibersihkan.

Satu sudu kecil bawang putih

Satu sudu kecil sos tiram

Sedikit kiub pati ayam (jika suka)

Sedikit air

Tumis bawang putih bersama sos tiram dan isi udang sehingga masak dan masukkan kiub ayam (jika mahu), masukkan sayuran yang keras terlebih dahulu dan masukkan sedikit air, tunggu sehingga empuk dan masukkan sayuran berdaun yang lain. Masak sekejap lagi kemudian tutup api angkat dan hidangkan semasa panas bersama hidangan lain.

Kacang Panjang Goreng Sambal Bertelur

Bahan:

Kacang panjang ½ kilo atau ikut kesukaan lah..

2 sudu besar Ikan bilis yang telah siap digoreng garing

sebiji telor

2 sudu besar cili boh ( kalau suka pedas boleh tambah lagi)

1/2 sudu besar bawang putih blend

½ sudu besar bawang merah blend

tumis bahan kisar tadi sehingga garing dan masukkan sayur kacang. Goring sehingga sayur separuh masak dan ketepikan (masih dlaam kuali yang sama) kemudian pecah kan telor sebiji tadi, gaul sehingga telur separuh masak kemudian gaulkan sekali dengan sayur yang diketepikan tadi. Setelah gaul rata masukkan ikan bilis, gaulkan dan tutup api terus dihidang kan semasa masih panas.

Ps: perasakan dengan garam dan gula jika suka tetapi hati2 kerana ikan bilis adalah sedikit masin.

Bendi Masak Asam Tumis

Bahan:

300g Bendi

5 batang kacang panjang

1 keeping Tahu

segenggam ikan bilis mentah

sedikit cili merah tumbuk (kalau suka pedas boleh lebihkan)

sedikit belacan

air asam jawa secukupnya

semangkuk air


Method:

masukkan kesemua bahan tadi kecuali sayuran dan tahu, masak sehingga mendidih. Perasakan dengan sedikit garam dan gula secukupnya dan masukkan sayuran dan tahu tadi. Masak lagi sehingga bendi empuk dengan api perlahan. Hidangkan bersama hidangan lain semasa masih panas.

Story..

masakan asam pedas ni ader macam2 jenis dan berasal dari pelbagai Negara.. lain tempat lain lah cara masakannya. Lauk asam nih walaupun simple dan senang kebanyakkan cara samakan nya namun they are very flavorful and delicious. Asam itu sendiri ader pelbagai jenis sepeti asam gelugur (commonly known as asam jawa) and ader asam keeping and also asam dari buah-buahan yang masam seperti belimbing besi, asam cermai, mangga asam and much more.. so its up to us lah macam maner kita nak pelbagai kan masakan tu dengan menggunakan asam as da main ingredient.

As for my dish here sangat lah simple, guna kan air asam jawa sahaja n rebus everything. With da very simple style of cooking pun kalau di matchkan ngan lauk2 lain pasti menambat selera.

Ketam Masak Cili Api

Bahan:

2 ekor ketam besar (I use Ketam Bunga)

santan 250g ( santan fresh)

daun kunyit sehelai

cili padi ditumbuk dengan kunyit hidup dan garam sedikit.

Serai sebatang diketuk

Nenas atau belimbing masam (terpulang pada selera masing-masing suka masam atau manis)

Masukkan semua bahan kedalam periuk dan tenggek kan atas api kecil sehingga mendidih dan masak. Perasakan dengan tambahan garam dan gula jika perlu. Kuah hendak lah di kacau selalu agar santan tidak pecah dan berketil-ketil pada api yang perlahan. Hidang kan bersama ikan masin goring hehehhe…

Ayam Perchik???

sukatan adalah untuk seekor ayam

Bahan Perapan:

Bawang putih 3 ulas

Bwang merah 5 ulas

Halia seinchi

Cili boh 2 sudu

Blend sume tu n lumur atas ayam. Pastu perisakan dengan garam. Ayam tu potong 4 n perap selama satu jam. Then kukus sekejap dalam 15 minit (half cook). Kemudian dibakar atas arang atau masuk dalam oven. Senang betul..

Bahan kuah:

Bawang putih sikit 2 ulas

Bawang merah 10 bijik

Halia sikit setengah inchi

Cili boh ikut kepedasan.

Santan setengah kilo di campur ngan air ikut sebanyak santan tersebut.

Air asam jawa sikit ikut rasa

Serai 3 batang diketuk

Masuk sume bahan yang diblend tu kedalam periuk dan tenggek kan atas api sampai masak dan pekat. Perasakan ngan garan dan gula. Then guna kuah nih untuk di perchik2 kan atas ayam yang sedang dibakar tu sehingga ayam itu garing dan cantik kemasan

Nasi Ayam Singapore Style.

Resipi Keturunan Azizah Osman originated from Singapore… try dulu baru tau sedap ke tak heheheh…

Bahan- bahan dan cara masakan

Perapan ayam:

1 ekor ayam dipotong 8 (atau seekor tanpa dipotong.

2 senduk besar Bawang putih (yang telah dikisar)

2 senduk besar Halia (yang telah dikisar)

Garam secukup rasa

Perap ayam bersama bahan2 kisar serta garam secukup rasa dan biarkan dalam peti sejuk selama beberapa jam. Lebih baik jika dibiarkan semalaman. Kemudian dikukus dan air kukusan ayam tersebut disimpan untuk dia gunakan membuat nasi ayam+sup ayam dan sambal nasi ayam. Ayam digoreng setelah dikukus sehingga garing.

Penyediaan nasi ayam:

4 labu Bawang putih (dikupas+dihiris dan digoreng, minyaknyer diasingkan untuk diguna semula menumis nasi nanti) dia bahagikan kepada 3 bahagian (akan digunakan untuk membuat sambal+nasi ayam+sup)

2 pot beras BASMATHI dicuci bersih dan ditos.

Daun pandan

Air kukusan ayam disukat mengikut sukatan beras basmathi tadi.

Masukkan beras basmathi, daun pandan, bawang putih yang telah digoreng (lebih kurang dua sudu besar), minyak goreng bawang putih tadi dan 1 sudu besar marjerin, sedikit garam kedalam periuk nasi dan masak sepenuhnyer. Nasik tersebut juga dikukus dengan daun pisang setelah masak supaya berasnyer lebih lembut, empuk dan wangi.

Penyediaan salad:

Daun salad, buah tomato, timun, tahu yang telah digoreng dan telor rebus. Hiris semua bahan nipis dan atur diatas pinggan besar.

Penyediaan sambal dan kicap nasi ayam:

Sambal:

10 biji cili merah (dibersihkan dan dibuang biji) dikisar bersama bawang putih goreng( lebih kurang 2 sudu besar, boleh ditambah sekira perlu), sedikit cuka, gula, garam dah sedikit air kukusan ayam tadi. Akhir sekali perahkan sedikit air limau dah biarkan untuk dihidang.

Kicap:

Kicap lemak manis di panaskan bersama air kukusan ayam dan sdikit minyak bijan, ketepikan untuk dihidang.

Penyediaan sup ayam:

Air kukusan ayam direbus bersama kulit kayu manis, bunga cengkih, bunga lawang, dan buah pelaga (atau boleh terus menggunakan sup bunjut). Masukkan baki bawang putih goring tadi dengan garam serta perasa secukupnye.

Hidang semua masakan tadi bersama-sama.

Sedappp…… cubalah..

My Chicken Pie

This is my version of chicken pie which I always make for my family… the originality of this recipe comes from my best fren’s family pie they call it ‘Moreira Pie’. This pie is sooooo sedap when Debbie made for me so I just had to make more for myself... with some additional ingredients I then call it my chicken pie!

Ingredients:

500g of chicken cubes (u can also use any part of the chicken as u like just cut into small bite pieces

3 carrots (cut into cubes, you can opt for mixed vegetable if you like)

1 can of button mushrooms (if you can get fresh mushrooms so much better)

3 bay leaves

1 tbs garlic paste

½ tsp dry or fresh parsley

½ tsp basil dry herbs

½ tsp thyme dry herbs

½ cup of thick cream (u can opt for half can of instant mushroom soup)

Chicken stok (I use mini cubes)

Black pepper, salt, sugar for seasonings

* You can add chicken sosej and some boiled eggs if you like

Topping:

1 bag of potato boiled until soften and mashed with butter, thick cream, salt and pepper. Leave aside.

Method:

Heat little oil and stir fry garlic paste, chicken, mushroom and carrots. If you wish to put sausage just wait a little longer than add in. once they are cooked add in bay leaves and dried herbs, chicken stock, add in a little bit of water and the thick cream (if you’re using mushroom soup then mix the paste with hot water then add in instead of the thick cream also ignore the chicken stock- everything is in the canned soup already). Continue to fry and wait until thickens. Add in flavorings. Once cooked put in a oven proof bakeware and cover with the mashed potato earlier. Spread a thin layer of egg yolk on the top and bake in the oven until golden brown. Let it cool before serve. You can serve with home made brown gravy (will post in my next recipe ehehehhe…)