Sambal ikan pari

Ikan pari goreng sambal simple to cook.



You need stingray in big pieces and for today I had 4 of them.

Ingerdients to blend.

10 red chilis
6 garlics
1 inch blacan

Blend the ingredients as for me I do not remove the seed as the seed is good for your system.

A.
1. Heat 3 tablespoon of oil.
2. Tumis the blended ingredients till fragrant.
3. Add salt to taste and squeezed 3-4 limes.
4. Cooked till the sambal thicken and put aside.

B.
In another non stick frying pan cook the stingray with a bit of oil turning
them every few minutes till cooked or you can grill them in the oven.

When done pour the cooked sambal over it.
To be eaten with hot rice.

Lemak ketam

I fancy crab masak lemak today and alhamdulillah there were plenty at the market this morning.For these 8 pcs of crabs cost me S$26.00....woo mahal deh!

Ingredients you need to blend are:-

2 big onions

4 garlics

2tablespoon of mixed ketumbar/jintan manis & puteh(yg sudah di grind)

1teaspoon kunyit serbok

cili boh

4 stalks of serai (smashed)

1. Tumis the above ingredients with 3 tablespoon of oil

2. When fragrant add a packet of santan and boil with 1 bowl of water.

3. Add in the crabs and salt to taste and cook till crabs turn red.

This is the cooked ketam masak lemak.....enak di makan bersama nasi panas dan sambal blacan....yummylicious and the kuah I drink it up .... haha....next week kena check cholestrol level:)

Cuba ye?

Bee hoon goreng

BEE HOON GORENG CILI.....

This recipe is requested by Opah De actually its a simple recipe main campak2 aje.

there's another recipe of fried bee hoon in previous post too.

1packet bee hoon (soaked with boiling water and drain).

1 big onion sliced
4 garlic chopped
3 tablespoon cili boh

tumis the above and add prawns and salt to taste
then add sliced carrots and cabbage
when all ingredients are well blended
toss in the soaked bee hoon.

Bol...

Bol atau bergedil berkuah is the Jellanies favourite dish during the month of Ramadan during our younger days when arwah mak was still alive.As far I know we haven't eaten this anywhere else but maks.When the time comes for making this I am always the helper to make the bergedil and mind you its not the small size we buy now but huge one as bis as a tennis ball.



You need the above sliced onions,garlic,crushed ginger,cinnamon stick and star aniseed to boil the beef soup with.



Beef cut to small pieces and boil together with above ingredients till tender.




Add 2 tablespoon of tomato puree or paste,salt & sugar to taste and white pepper. Those with hot palate can add a tablespoon of cili boh.


While waiting the soup to cook .............................





Fry the defrost frozen bergedils ....with 1 beaten eggs.

Sliced the cucumber into rings and the tomatoes for garnishing................

With some peas ..... ooopss........ this is frozen before thawing them.

The result bol so yummy ....garnish with the cucumber,tomatoes,peas and fried shallot.

The Jellanies call it bol but if you know of any other names do let me know.

till my next recipe .......

Kuih cara berlauk

Kuih cara berlauk is one of my favourite savories without fail during ramadhan I must buy them for iftar and I always have passioned for it.
I have never tried making them myself until I saw it at Qoth website not along ago and she even put an N3 of the recipe .... thank you queen but alas I did it using the kuih cara bergula recipe that I have.

What you need for garnishing ..... cut chilis,cut spring/celery and fried shallot.


Minced beef thats been stir-fried with a bit salt and pepper.


The batter mixture:

2 cups of flour.
2 eggs
3 cups of santan (if you prefer it to be softer add another halfcup)
pinch of salt

tiny wee bit yellow colouring.

put all ingredients in a blender and blend for 5 minutes.

Cara mould to heated first on stove with slow flame.Brush the mould with oil before putting the batter.

Garnish the kuih cara with the prepared ingredients and close the lit for 5-6 minutes.

Violaaaaaaaaa done and ready to eat ..... yummylicious!!



Makes about 50 plus depend on how much you fill the mould.

ok its easy to do so next when one of the siblings has function I will do these and surprise them ..... haha.....

Kuih Pie-Tee

Today I am sharing the recipe with you and if you do have other ways of doing it do share it with me.

You will need:

1.chinese turnip ( sengkuang)

carrot

the 2 above items to be grated finely.

2.onions,garlics,dry prawns and a 2 teaspoon of tauchu

to be blended to fine paste.

3. Tumis above ingredients with 2 tablespoon oil

addin the grated carrots and turnips.

Do not add salt as the dry prawns and tauchu is already salty enough.

4.Garnish with prawns and celery.

Optional for children I did eggs with mayo.

Just boil 2 eggs and mashed with a teaspoon of mayo.

easy to do and no mess....give it a try ok?



till my next recipe

Chili crabs.....

Clean the crabs.

Crabs in the wok .... tumis the ingredients and add the crabs.


Simmer for abt ~15 minutes for gravy to thicken.



Ole' the end result .... so yummylicioussssssssss.


Ingredients you need to blend.

big onions
garlic
a bit of dried prawns(optional)
tomato paste
ginger
lengkuas
chili boh

Blend the above till fine
Heat wok with 3 tablespoon oil and tumis the blended ingredients till fragrant.
Add the crabs and 2cups of water -stir in 2 beaten eggs ,salt and sugar to taste.
Slow the fire and simmer for ~15 minutes till gravy thicken.

Its simple and easy.....give it a try ok?

Sambal tumis sotong kering

You will need:-

For a1.5kg of sotong kembang(joo-her)....clean and cut to size to your choice.
Boil till tender,toss and keep till you want to cook them.

3 big onions
5-6 garlics
1.5 ins blacan
chili boh

1.Blend the above ingredients.
2.Heat up the pan with 3 tablespoon oil to tumis the chili paste.
3.Add the prepared boiled sotong and 2 pices of asam keping.
4.When almost thicken add in brown sugar/cane sugar and salt to taste.
5. Simmer with slow fire till really thicken the chili.



Try cooking it its good with nasi lemak or plain rice or with pratha and bread.

Steam tahu/fish paste

Hari ini saya cuba mengukus tahu dan fish paste .... dan kali pertama mencuba dan rasa nya okay.

Kena gunakan tahu dan fish paste yg bolih di beli di mana2 supermart.

Gambar fish paste lebih dekat.



Tahu dan fish paste di gaul sama,masukkan garam dan serbuk lada puteh .
Untuk mencantikan saya campur sedikit mixed veges.


Di tabur degn udang dan spring onion....sebelum di kukus.

Ini selepas di kukus kita taburkan sedikit chili merah dihiris dan juga bawang goreng.


Kerana kali pertama mencuba saya rasa texture tak memuaskan,mungkin lain kali saya nak campurkan 1 biji telur di adonan nya supaya nampak licin.

Komen saya:- rasa nya sedap,cukup perasa nya .... kalau nak cuba di persilakan dan feed back ok?




till my next recipe.................

Steam eggs....

Today I try doing this eggs recipe from trial and error.Ilham ni dapat from my colleague Fiona ,I saw her eating this steam eggs with her rice from the chinese stall and she told me how to do it by asking her niece who seem to be good at cooking.


The other day I tried with 2 eggs but not as smooth the texture so today pay more attention to it and alhamdulillah jadi and of course not as plain as the one Fiona had the other day.I try doing it like we do our talam lauk.

I have no idea what to call this recipe so I am going to name it:
Telur kukus berlauk.




You need 6 eggs.





Steaming the eggs.

For garnashing...minced meat,sliced chili,spring onions and fried shallot.




The result just like talam lauk kan?The texture as smooth as silk tofu.




For today I use 6 eggs,break the eggs into a bowl and add water same level as eggs that is 1 to 1.

Add a bit of light soy sauce then beat the eggs mixture with a fork.

Steam in slow fire and when its 3/4 done sprinkle garnishing and steam till done.

Its easy and you can't go wrong......cuba jgn tak cuba:)



till my next recipe.......