.: Recipes

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Resepi Nasi Lemak Sambal Gula Melaka

January 06, 2017

Haaaa tajuk suka hati bubuh gitu. Sambal tu sebab kita masukkan gula melaka instead of gula putih biasa. Rasa dia memang lain macam lah. And daun pandan as another kicking factor. Resepi bergambar kali ini.

Sebab dulu, I tak pandai masak pun. Langsung. Basically masa kahwin tu, duit hantaran tak termasuk dengan ilmu dan skill masak memasak hahaha. Zero. Tapi lepas moved in rumah sendiri, telah mendapat kesedaran dan bermulalah episod perguruan dengan Google. Everytime masak, mesti nak cari yang ada gambar. Yang step-by-step photo better hahaha just to make sure that I do it right, or at least something close to almost-right. After setahun dua, baru la reti nak humban bahan ikut sesedap rasa. Kalau awal dulu, if resepi tulis secubit garam, I literally put secubit garam only, kalau rasa tawaq hebiaq pun, biaq ja dengan secubit garam haha punyalah risau nak adjust accordingly.

So hari ni, kita share resepi Nasi Lemak Sambal Gula Melaka. Tapi ada derhaka sikit sebab tak letak santan hehehe. Sila letak, baru cukup syarat and nasi usually akan cantik and kilat sikit. Selalu first step buat nasi lemak, memang I masak nasi dulu. Sebab senang, masuk semua bahan dalam rice cooker and press button cook, biar je dekat situ sampai masak. By the time sambal siap, nasi pun dah ready.

BAHAN-BAHAN NASI LEMAK:

3 cawan beras (ini sukatan standard rumah kami, 2 adults 2 kids hehe)

2 cawan santan pekat (I skipped this, no like)

1 batang serai (ketuk)

1-2 helai daun pandan (ikut suka wangi mana, ikat simpul)

1 inci halia (hiris, ketuk sikit)

3 biji bawang merah (hiris)

Garam sikit secukup rasa

CARA-CARA MASAK:

1. Cuci beras bersih-bersih and masukkan sukatan air yang sepatutnya. Kalau guna santan then kena adjust air nanti terlebih pulak lembik nasi tu.

2. Masukkan semua bahan-bahan yang dah hiris, ketuk, simpul semua seperti di atas.

3. Pasang plug rice cooker and tekan button on. Kalau tak, tunggulah sampai raya tahun depan, nasi lemak tak siap-siap hehehe.

BAHAN-BAHAN SAMBAL PEDAS MANIS GULA MELAKA

Wahhh nama kena meriah haha, baru ada unsur-unsur nak cuba masak. By the way, sambal ni kalau buat banyak pun tak apa, then you divide into small portions, some to frozen kan. Pada hari-hari malas boleh keluarkan, panaskan buat sambal telur goreng ke apa camtu.

BAHAN-BAHAN SAMBAL:

10-15 tangkai cili kering (gunting buang biji, rebus) *

7-8 biji bawang merah (hiris) *

3 biji bawang putih (hiris) *

2-3 biji bawang besar (hiris)

1 inci halia (hiris, ketuk)*

3 batang serai (hiris) *

1 sudu teh pes asam jawa (I used Adabi Xtra Asam Jawa)

1 ketul gula melaka (ketul here means yang ketul macam silinder shape tu hehe)

2 helai daun pandan (simpul)

Air sikit (just in case terlalu pekat)

Garam secukup rasa

CARA-CARA MASAK:

1, Gunting and buang biji cili kering (as much as you can buang). Then rebus. Kenapa rebus? Sebab cili jadi lebih lembut so senang blend, bersih and mengurangkan possibility sakit perut hehe. Lepas rebus, angkat, bilas dengan air sejuk and toskan few times sebab nak buang lagi biji-biji cili kering yang ada. Then tunggu sejuk baru kita blend dengan bahan lain.

2. Hiris bawang merah, bawang putih, serai and halia.

3. Combine bahan hiris and cili kering, tambah air (I letak sama level dengan bahan-bahan dalam blender tu) and blend. Buat few times sampai halusss semuanya. Like this. Tak nampak flakes cili kering tu.

4. Panaskan minyak. Janganlah sikit sangat minyak, kering sambal nanti but too much pun tak sesuai, takut selapis minyak nanti bila sambal dah masak. Agak-agaklah, this one like satu senduk lebih sikit. Ala, mak-mak ni biasa dia ada kuali or periuk favorite, so everytime guna pandailah adjust ikut size tu kan. This is my pan ajaib haha. Kalau guna pan ni Inshaallah lauk tak hangus, entah Tefal which series tapi yang penting diskaun dekat Cold Storage masa tu hehe. Tak sia-sia beli.

5. Masukkan bawang besar yang dah hiris tadi and goreng sampai naik bau. Macam mana nak tau? Cuba la kipas-kipas tangan dekat asap panas tu, tengok ada bau wangi bawang tak haha. Jangan pegi tadah muka atas pan macam nak steam muka, kalau terpercik minyak I tak bertanggungjawab okies.

6. Masukkan bahan yang di blend tadi and masak sampai pecah minyak. Dulu awal-awal masak, I sampai Google apa benda tu pecah minyak haha. Basically tumis sampai bahan tu agak masak, nampak minyak color oren tu timbul or terpercik tu, kira pecah minyak la tu. Kena kacau selalu, kalau tak dia kering or berkerak pulak nanti.

7. Masukkan gula melaka. Ini lah penyedap rasa dia. I tak guna langsung gula putih tu. Tapi nak kikis halus setongkol gula melaka sila mohon bersabarlah. Dah masukkan gula melaka ni, kena selalu kacau takut berketul. Tambah air, agak-agak ikut suka nak pekat macam mana. Masak for few minutes sampai sambal tukar warna slightly dark-red-brownish macam tu. Api medium ok.

Oh, I exclude ikan bilis kisar and belacan sebab big boss alergi daaa. And usually without belacan ni, bau dia wangi lagi and tahan lebih lama. Even you leave the sambal overnight on table, tak cepat rosak. Selamat sejahtera je I makan lagi esok harinya hehe. Kalau tambah belacan usually dia akan start bau and kena check betul-betul elok lagi ke tidak.

8. Masukkan daun pandan yang dah simpul tadi and air asam jawa. Kacau.

9. Tambah garam, slowkan api and kacau sebati and biar sampai masak. Masak benda bercili ni biar lama sikit takpa, jangan nak laju-laju je nanti cili tak masak betul, sakit perut jenuh.

10. Sementara tunggu sambal masak (api slowwww je pun takpe), sediakanlah bahan-bahan lain yang nak makan dengan nasi lemak tu. Nak tambah ayam goreng rempah ke, sambal udang ke kerang ke apa-apa ke ikut sukalah. I prefer a simple one like this. Basic oldskool style, makan dengan nasi panas tu, huihhhh sedap. Nasib baik duduk condo, ni kalau masak dekat rumah my mom, memang I pegi potong daun pokok pisang belakang rumah tu, and bungkus macam dekat kedai hehe.

Rebus telur, goreng ikan bilis (TIPS RANGUP: minyak banyak and wajib cukup panas. Before that kita cuci dulu, biar bersih, then keringkan dengan kitchen roll, jangan pi goreng time basah air tu, terpercik minyak hoi), goreng kacang and potong timun. I prefer Japanese cucumber, sebab just perfect size nak makan. And tak pahit hehe.

11. Tadaaaa siap. Hidanglah cantik-cantik atas meja, barulah rasa macam makan dekat restoran gitu. Puas hati buat sendiri, dapat selaut ikan bilis, kacang, timun semua. Kalau nak beli dekat gerai tak dapat laaaa sebab yer lah orang meniaga, takkan nak bagi bahan serupa buat kenduri kan hehe. Nak banyak-banyak masak sendirilah.

ShilaShower

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Jamie Oliver's Spaghetti Prawns & Rocket Salad Recipe

June 06, 2013

The spicy version. Sebab I add on satu sudu besar Chinese chili paste. Hahaha so memang rasa dia memang sangat menepati tekak Melayu saya. Imagine tiger prawns fresh campur rocket salad campur sambal cili kering, fuiyohhhhh memang sedap ok. Tapi sebenarnya nak masak pasta bahan and recipe lebih kurang je semua. Tinggal lagi nak adjust tahap masam ke, pedas ke, cheese extra ke apa ker kan.

Maka dengan itu, bahan-bahan dan cara-cara masak adalah seperti di bawah. Tapi kita copy ni from Jamie Oliver's website, cuma ada add on 1 sudu besar chili paste okiesss? Ohhh and exclude white wine lah.

Ingredients (serves 4):

455 g dried spaghetti
Sea salt
Freshly ground black pepper
Extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1-2 dried red chillies, crumbled
400g peeled raw prawns
2 heaped tablespoons tomato puree
1 tablespoon Chinese dried chili paste
Juice and zest of 1 lemon
2 handfuls rocket, roughly chopped

How to:

[1] Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.

[2] Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli.

[3] As the garlic begins to color, add the prawns and sauté them for a minute.

[4] Add tomato purée and Chinese chilli paste, simmer for a couple of minutes.

[5] When the pasta is ready, drain it in a colander, reserving a little of the cooking water.

[6] Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.

[7] Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

ShilaShower

1 Comments

Butter Cookies and Royal Icing

May 08, 2013

Ok, due to the overwhelming requests from FB, Insta and Twitter followers, I hereby share the Butter Cookies and Royal Icing recipe that I cedok from Google hehehe. Incredibly easy and simple recipe for you to try, even for beginners. But of course before you can bake cookies, you need the basic tools :P -- rolling pin, cookie cutters, baking sheet, piping bag & etc.

Ingredients:

(Cookies)

4 cups self-raising flour (plus a bit more for work surface, if needed)
225g butter, softened (i simply campak 1 stick of 250g butter, because my kitchen scale has now become Aiman's toy with playdoh on it)
2 cups castor sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons vanilla essence
1/2 teaspoon salt

(Royal Icing)

I used meringue powder. Simple and less messy as no eggs involved.

3 tablespoons meringue powder
4 cups icing sugar
5-6 tablespoons warm water (more or less, depending on the consistency you need)

How to:

(Cookies)

1. Sift together the flour, baking soda and salt into a large bowl.

2. Put the butter and sugar into the bowl of an electric mixer and beat on medium speed until mixture is fluffy and light.

3. Add eggs and vanilla, and mix until combined.

4. Reduce the speed to low, and slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and smooth (or you may want to mix the dough by hand, that's fine too).

5. Turn the dough out onto a sheet of plastic wrap, divide into quarters and wrap each piece in plastic wrap, then chill in the refrigerator for 2 hours.

6. When you are ready to bake the cookies, preheat the oven to 180 degrees celcius. Line baking trays with parchment paper.

7. Remove the dough from the refrigerator and let it soften slightly. Using a rolling pin dusted with flour, roll out 1 of the dough quarters, (keeping the others refrigerated until you need them), on a lightly floured work surface, to a desired thickness.

8. Cut the cookies into the shapes, then use a metal spatula to transfer the cookies to 1 of the prepared baking sheets, spacing about 1 1/2 inches apart.

9. Repeat with remaining dough, and bake the cookies until they are lightly brown around the edges and on the bottom, about 8 to 12 minutes. Cool briefly on the tray, then use a metal spatula to transfer the cookies to a wire rack to cool completely.

(Royal Icing)

1. Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

2. Divide and tint frosting with liquid or paste food coloring, in whatever colors you desire.

3. Place color frosting one at a time in a piping bag, or in a resealable plastic freezer bags with one small corner cut off.

4. Decorate as desired with whatever design you fancy. Let cookies stand at room temperature until piping is set.

Note: Keep all utensils completely grease-free for proper icing consistency. For stiffer icing, use 1 tablespoon less water. Or you can add 1/2 teaspoon water at a time until you reach proper consistency for your cookies

TIPS:

1. Be sure to mix baking soda into the flour before adding to the wet ingredients, as this distributes everything evenly, so your cookies will not end up with large holes.

2. Eggs should be at room temperature. The emulsion can be ruined if eggs or other liquids are too cold or too hot when added to the mixture.

3. Too much flour can make some cookies rock-hard. Spoon the flour into your measuring cup and sweep a spatula across the top to level it off. Don't use the measuring cup as a scoop because it will pack the flour and you will end up with more flour in the cup than intended.

4. Make sure your butter is at room temperature, otherwise it won't cream properly with the sugar.

5. Preheat the oven 10 to 15 minutes before you begin baking cookies.

6. Bake one cookie sheet at a time, and be sure that the cookie sheet fits in your oven with at least one-inch of space around its edges for proper heat circulation. Avoid placing one tray above another in the oven, as this causes uneven baking. Cookies should be baked in the center of the oven.

7. Remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. If cookies are left on the sheet to cool, it will later be very difficult to remove (this will keep cookies from tearing or breaking).

ShilaShower

5 Comments

Herbalife Very Berry Strawberry Shake

December 13, 2012

Nama pun Masterchef wannabe kan hahaha, buat shake haruslah nak ber-resepi bagai. Kena olah sikit shake tu, baru lah tak plain sangat. Barulah EXTRAORDINARY. But if you malas, I kenot help it lah. Trust me, buat Herbalife shake ni bukan lama pun, tak lebih 5 minit pun, itu pun sebab nak prepare stuff, as the blending process only takes less than 10 seconds. Sekejap sangat.

Ada yang kata rumit. Entah. Saya kata, "tadek hal lahhhh" :P Buat kari kepala ikan boleh, bancuh shake 5 saat tak bleh, tak Masterchef lah cenggitu.

Nah, ada follower Instagram kita cakap, "Macam gambar buat iklan" hehehehe. Well, literally yes, kita kan distributor Herbalife hehehe, so promotelah sikit. Brands lain tu turut menumpang sama hehe.

Ingredients:

2 heaping scoops Herbalife Strawberry F1 powder

100ml low fat milk

100ml zero% fat yoghurt drink

100ml plain water

4pcs fresh strawberries

3-4 ice cubes

How to:

Mix and blend well using food blender. Done. :) - Few seconds only, not even a minute.

Ok dah. Malam ni kita nak buat Mocha shake pulak. Chocolate F1 mix dengan coffee powder. Nanti kita share recipe lagi.

ShilaShower

3 Comments

Clear Seafood Tomyam

December 05, 2012

Yer, mungkin blog ni dah selayaknya masuk zone blog masak-memasak. Muahaha. Nothing much yang best dalam kehidupan sekarang, I mean takdak yang happening sangat nak dikongsikan. Rutin harian pun sama jer, cuma ada sedikit mandom mungkin seirama dengan musim hujan la ni. Bukan apa, stress amats pergi balik office dalam keadaan traffic yang hazabedah, so bila sampai rumah mood dah kelaut. Minggu lepas kot, ada few days langsung tak masak dekat rumah, kering kemas jer dapur, sebab sampai rumah pun dah 10pm, takkan nak masak lagi. Memang meng-obes-kan rakyat jelata dalam rumah jer. -_____-

Owh, between last weekend in-laws kita datang rumah. Buat lawatan ke rumah anak menantu. The best part is dapat ilmu hands-on how to masak kari kepala ikan versi bapak mertuaku. Yes, my FIL cooks, my MIL assistant chep saja. Cool eyh? Rupanya rahsia dia ialah mangga muda and halwa buah pala, masukkan dalam kari kepala ikan tu. Haha. Korang pun tak terimagine how tapi itulah penyedap rasa dia. Tapi tidaklah humban gitu jer dalam periuk, adalah teknik-teknik nya. Yang ni nantilah kalau rajin kita share. Sebab nak handle kepala ikan tu pun punya mencabar and yang pasti, I memang tak makan kepala ikan, hahahah so malas nak share resepi kalau tuan tanah tak makan. Kehkehkehkeh. :P

Ok, resepi hari ni yer Mak Jemah sekalian, ialah Clear Seafood Tomyam. Bahana kemaruk sangat dengan tomyam dekat Basil restaurant, tapi tidoklah mampu kalau hari-hari nak makan kannnn, so balik buat sendiri. First time buat, sedap pedas tapi ada kurang dua bahan. Coriander and dried chilies And kita letak ayam, so kuah dia jadi not so clear water-no-boya lah gitu. So semalam try lagi. JADI u'ollzzzzz. Siap dengan Mango Salad lagi, nak bagi feeling-feeling Thai gitewww.

Then biasalah, dah masak, photos terus up dekat Facebook and Instagram. Skali Mama kita komen laaa, "Jangan buat tomyam kalau tak cukup bahan untuk hantar dekat rumah Mama" -______________- *guilty* hewhewhewhew. Takpa, nanti chek buat lagi, satu periuk besaq. Semalam buat sebab sorang makan, adalah sekoq ketam, sekoq sotong besaq, 4 ekoq udang harimau. Sekian, itu pun share-share dengan Aiman. Buat banyak pun, Kown and Adam bukan makan seafoods. :P

So here you go. Resepi pantas sesuai dibuat oleh mak-mak yang balik kira nak masak rempit-rempit je kat dapur. Senang okeh?

Clear Seafood Tomyam

Bahan-Bahan:

Udang

Ketam

Sotong

2 Bawang Besar (cut into rings)

2 Serai (Hiris nipis. Why slice? I ikut Basil punya haha)

2 Inci Halia (Hiris)

5 Daun Limau Purut

3-4 Limes

Cili Padi (adjust to your liking, nak pedas macam mana)

3 Tbsp Fish Sauce

3/4 Cube Chicken Stock

Tomatoes

Mushroom (I tak jumpa Straw Mushroom, so I guna Oyster Mushroom)

Daun ketumbar (huihhhh ni kalau takdak, walaupun hanya daun, tapi bau macam tak up sangat. Kena ada baru best)

Cili Kering (goreng sikit, untuk garnish)

Cara-Cara:

[1] Panaskan air dalam periuk over high heat. Masukkan bawang besar, serai and halia.

[2] Once dah mendidih, masukkan daun limau purut, cili padi, fish sauce and chicken stock. Biar mendidih dalam 3-4 minit.

[3] Then masukkan seafoods.

[4] Then masukkan tomatoes and mushrooms. Boil for another 10 minutes to ensure udang, ketam and sotong is cooked through.

[5] Finally add the lime juice. Then adjust the seasoning and taste. Kot nak tambah lagi fish sauce and garam gula.

[6] Garnish with coriander leaves and dried chilies yang digoreng tadi.

Lagi dua ni, resepi nanti kita share. Dah macam kedai makan pulak rasa hehe...

ShilaShower

4 Comments

Ikea Swedish Meatballs Recipe

November 23, 2012

Ada orang tanya, "asyik makan macam ni, tak naik berat ker?"

Errr, errr...berat kita maintain, berat Haris Bersaudara naik, berat Mat Kown entah kita tak sure, haha.

Why diet when you can resolve to cook at home? :P Haha, mentang-mentang dah tak replace dinner dengan shake kan :P Well, at least pilihan ingredients untuk santapan ahli keluarga tu lebih baikkan? Tak guna minyak sawit, tak buat deep fry, go organic if you can, garam very minimal, ajinomoto jangan harap and stuff like that. Rasa nak makan sangat nasi, you can always opt for brown rice. Tapi in between, ada jugak terselit dessert manis, hehehe. Tapi dua minggu sekali, takpa la kan. Yang penting no supper sebab ini paling menjahanamkan berat badan. Seriously.

Apapun, kat bawah ni I share recipe Swedish Meatballs the Ikea style. Tapi recipe asal tu dia tu ada mix pork -__-"Alerrr, omputihkan. So kita ni guna la beef saja. Kalau malas nak buat meatballs sendiri, pi beli yang dah siap dekat supermarket, balik goreng saja and buat cream sauce. Lebih easy peasy okies?

Recipe taken from here.

Ingredients of meatballs:

500gm minced beef (alter sikit, sebab original recipe mix with pork)

1 egg (large size)

200-300 ml cream and water (or milk and water) (I added both cream and milk hehe)

2½ tbsp onion, finely chopped

50 ml unsweetened rusk flour (boleh guna breadcrumbs)

2 cold boiled potatoes

4-5 tbsp butter, margarine or oil (I used salted butter)

Salt, white pepper to taste.

Method:

Heat the onion till golden in a couple of tablespoons of lightly browned butter.
Mash the potatoes and moisten the rusk flour in a little water.
Mix all the ingredients into a smooth mixture of the right consistency.
Flavor generously with salt, white pepper and (optional) a little fine-crushed allspice.
Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter.

Ingredients of cream sauce:

100 ml cream

200 ml water or beef stock

Chinese soya sauce (I used 1 tbsp Kicap Kipas Udang)

1 tbsp white flour salt (I used corn flour)

1 tsp white pepper

Method:

Swirl the water or beef stock in a pan. (Cook over medium heat.)

Add cream and thicken with white flour if preferred.

Season well with salt and pepper.

I served meatballs dengan large-cut fries and strawberry/raspberry jam sebab I couldn't find Lingonberry jam at all. And for the sauce, I set aside half sebab Aiman prefers to eat with pasta linguine. :P

ShilaShower

1 Comments

The Perfect Omelette

November 21, 2012

Well, at least this is perfect in my eyes and it tastes really good too. I know, this skill may have been mastered by many since long time ago *helo labuuuu? ini omelette pun tak reti ker?* but seriously, I always fail at making a neat looking omelette. Don't laugh people. Making a good omelette *like they do in hotel* is not easy as seen unless you don't mind settling with ragged and little overcooked output. -______-"

Since I just added cooking into my list of hobbies & interests *ehem, clear throat* I decided to brush up my goreng-telur skill a little bit more. Muahahah. The simplest thing of all lah kan? Thanks to technology for giving me such a great teacher named Google. ^____^ 2 hours of browsing, I have learned a lot about the "art" of making great omelette. Haiyohhh, never realized of such thing before; I thought it's completely fine to just whisk everything together and dump the ingredients into the pan. :P No.

Anyway, tips taken were demonstrated and tadaaaa! well done, yellow in color, round in shape, edges firm up yet very creamy in the middle. ^___^

Adam's comment last night "Mama!! Wahhhh cantiknya telur niiiii" Fine I know. Those previously made memang serabai tahap rambut mak lampir :/ This one is creamy, silky and nothing like I had made before. Haha.

So here the dos and don'ts.

Dos:

Use butter. Real butter. I used salted butter.
Use at least three eggs. 3 okels?
Prepare ingredients in advance and set them separately (onions/bell peppers/tomatoes/etc).
Add few drops of water into egg batter (steam from water bubbles help to make omelette cook evenly and puffy) I used 1 tbsp of fresh milk.
Use super low heat hence waiting is essential.
Whisk egg batter only when you are ready to cook. Do not prepare any and set aside while you get other things done.
Add a pinch of baking powder. ;)
Cover the pan while waiting for your omelette to cook.

Don'ts:

Don't flip omelette at all.
Don't use salt. Google said salt breaks down the egg texture. That's the reason why I used salted butter, to accommodate the taste.

How to:

[1] Heat non stick pan.

[2] Add butter and it should bubble up almost immediately. Tilt the pan to coat it evenly.

[3] As butter foam starts browning, pour in eggs. Cover the pan.

[4] Once bottom of the omelette starts to thicken and the top still a bit runny/creamy, sprinkle the ingredients but not too much. Cover the pan.

[5] Let the omelette brown for few seconds (less than a minute) and yeszaaa, perfect omelette is ready to serve.

ShilaShower

1 Comments

The hidden talent :P

November 16, 2012

Now I know why most mom love their kitchen. Ever since I have my dapur sendirian berhad ni, wah wah wah that area has been my most favorite place of all. I feel the happiest there even it's just a tiny little kitchen (it's ok, so long the space is organized and functional). Still that's where I spend most of my time when I'm home, doing my best to polish up my cooking skills.

I love cook books and blogs. Yes, those awesome cooking blogs that always come handy when I'm in the kitchen. Via phone/tablet, cooking blogs are the nicest source for me to flip through recipes hehe. I still remember my mom's recipes logbook, ahhh those days, for every recipe that you wish to try you kena salin. Luckily not anymore now, zaman dah moden Mama, we used iPhone. Hehehe. Agaknya zaman cucu I, recipes book dah version hologram kot. :P

My husband, he knows that I can cook but he just found it amusing that I can do it everyday. Hahaha. Because I'm just plain lazy to do so previously sebab duduk rumah Mama, so ala-ala tak kisah nak masak :P Ok, I'm not a pro but hey my food is edible. At least I can jamu my friends makan-makan and none of them have suffered from any serious food poisoning haha. Better still, my husband and kids enjoy the meals, particularly Aiman who simply wallops everything on his plate.

So much that I enjoy trying my hand at new recipes, there's still a lot to improve; technically (i.e. fish - scraping, scaling, gutting whattttt??) -_____-" Kena pergi course 'siang-ikan' agaknya or else, I shall settle for "bang, tolong siang ikan tu siap-siap ye" for the rest of my life.

Spicy Turket Wrap with Salsa and Cream Cheese

Ayam Padprik

Crunchy Dijon Sald

Nasi Goreng Leftover haha.

Pancake Enak Rasa by Mat Kown :P

Ayam masak kicap. Yang ni signature dish Mat Kown. Dia buat. Timun tu trademark hahaha.

Breakfast for Dinner

Beef Tenderloin Soup

Kuey Teow Hailam

Award winning dessert muahaha. Custard Cocktail Pudding.

Sambal Tumis Ikan Bilis & Telur Rebus. 2 in 1 gituuu. :P

Chicken Linguine Soup

Kuih Cara. Yang ni memang Mat Kown kagum hehe.

Chili Crab!

Egg Tofu and Mix Veggies

Nasi Goreng Ada Style. Haha.

Ada dua dishes lagi yang tak sempat snap photo, Golek Ayam and Ayam Masak Lemak Cili Padi. Belum sempat amik gambar, Mat Kown dah senduk masuk pinggan. Aler, terus tak stylo presentation dia. Haha.

ShilaShower

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Crunchy Dijon Salad

November 06, 2012

That was my dinner for yesterday.

Like I mentioned on my Instagram, I will only be able to satiate my orang putih taste buds when husband is not having dinner at home. :P Otherwise, nasi it is. So yesterday was one of the days and since I've been craving for salad since a week ago, I decided to make one.

No, I donch like the instant ones sold in supermarket, dressing tak kick langsung. Instead, I called my auntie and asked for her awesome salad dressing recipe ^_____^ because I remember once, eating this dijon-seafood-salad at her place. Memang terbaik.

Ok, just in case ada yang bertanya "Dijon what???" ini ialah mustard. Kiranya antara one of prepared mustards lah and the name came from a place where the recipe originates (Dijon, a region in France).

Bold Dijon mustard, crunchy salad, grilled shrimps, light hints of lemon and garlic, that creates a perfect bowl of salad with just balance flavors. For every salad lover, try this, at least your mouth will thank you for this.

How to:

[1] Peel and devein the shrimp. Sprinkle with sugar, salt and olive oil and grill.

[2] Place salad in a medium sized bowl, wash and toss. Whatever salad you like. (I added bell pepper and large onion to make it more flavorsome)

[3] Salad dressing: Add 1 tbsp Dijon mustard, 1 tsp olive oil, fresh lemon juice, 1 tsp garlic - grated, 1/2 tsp sugar, ground black pepper, salt, mix well.

[4] Drizzle dressing over salad but please don't drown your greens. Mustard is strong ok. Mix and garnish as desired.

[5] Dig in and enjoy!

Those yang tengah on diet, boleh try. At least it keeps you away from the usual boring salad hehehe.

P/S: Thank you Cik Jah for the recipe. :) Next itching to try daging dendeng, tapi yang ni kena pi berguru dekat dapur Desa Haras, kena hands on hehehe..

ShilaShower

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Rainbow Cake

September 26, 2012

Rainbow cake by Masterchef Adam & Aiman.

Well, baking with kids memang best except the cleaning part. Penat! But I had no choice that time sebab I need to deviate their attention away from scratching the ciken-pop red spots, takut jadi bad scars and bacterial infection on skin.

Anyway, this is my hentam ikut suka recipe, as I altered the batter a bit from my already-there-in-my-head cupcakes recipe. Basic ingredients lah; self raising flour (3.5 cups), unsalted butter (250g), castor sugar (3 cups), eggs (5-6 pcs) and vanilla essence (1 tbsp). Albeit the messy kitchen caused by these two young chefs (whom at all time nak buat resepi sendiri jugak, ergghh), the end product still turned out great! Moist, fluffy and most importantly, just the right amount of sweetness.

As for cream cheese frosting, that is the easiest part of all. In a mixing bowl, beat together Philadelphia cream cheese (I guna 1 bar), 100g butter and 1 cup of icing sugar. Done. See? Something that you could make even with your eyes closed :P

Except that these six colorful layers make a towering rainbow cake which gave me a difficult time to figure out on how to cut the cake! Well, I finally chopped the cake into half, serve atas dinner plate and makan ramai-ramai. ^_____^

Thinking of baking this glorious cake again? No, not at the moment. Long baking time, tak kuasa! It's a layer-by-layer baking process yet I only have two of 6" round baking pans and a medium size oven. And the cooling down process of each layer lagi, gahhhhhhhhh. And four little hands "helping" around lagi, ampunnn.

For now, I ever want to eat anything rainbow like this, I may as well pergi Wondermilk and buy the cupcake version, lagi senang hehe...