Sambal Tempe

Sambal Tempe ni memang favourite kami masa bulan puasa.. Budak-budak berselera makan especially masa sahur.. Jadi ala-ala appetizer gitew.. Masa malam pulak depa buat snek.

*Gambar hiasan.. tak sempat nak amik gambar sambal yang dah siap.. terlalu cepat habis...

Kawan nina ada resepi gempak sambal tempe.. tapi bila ditanya.. dia buat dek ke.. tak taulah.. yang pasti.. ini resepi tibai.. memang tak bubuh belacan sebab takut hidung ni rompong hehe

Bahan-bahan

2 paket Tempe

1 paket (2-3 genggam) Kacang Tanah - Basuhla siap-siap dan tos.. baru la tak meletup dan senang garing.. ;)

2-3 genggam Ikan Bilis.. yang saiz besar skit pun okay..

1 bawang besar

3 bawang putih

2 - 3 sudu besar Cili Boh (ikut la selera.. tapi nina pakai 2 jer)

1 sudu kecil Assam jawa Adabi

Garam

Gula.. banyak skit dari buat sambal biasa..

Cara-caranya:

1. Goreng ikan bilis..

Nina basuh dulu dan toskan ikan bilis.. kalau basuh dulu.. nina selalunya goreng dua kali.. sekali.. mesti tak garing. Setengah tu tak basuh dulu.. memang rangup.. lagila kalau ikan bilis saiz besar.

Kalau dah rangup, nampak melentik2 ikan bilis tu.. masaalahnya.. kalau nak tau rangup ke tak, kena tunggu ikan bilis sejuk dulu.. Nina memang malas bab goreng benda rangup ni.. either soggy atau hangit! cait! bukan nak patahkan semangat.. tapi kalau dah tau.. jadi gitu x la frust sangat.. :)

2. Potong dan goreng tempe.

Nina selalu potong nipis-nipis, baru rangup.. goreng agak lama skit ya.. baru sedap.. nina tak basuh pun tempe tu..

3. Goreng Kacang Tanah..

Bab ni memang tricky sikit. Sebab itulah takde gambar.. Kalau amik gambar.. comfirm la hangit.. Janganla nak tinggal2. Goreng kacang ni memang macam ribut.. Jangan Pandang Belakang! Pandang kacang je.. Nina dapat tips dari pekerja kantin sekolah.. hehe.. dia goreng rangup. Katanya tak payah basuh pun kacang tanah tu.. (Tapi nina basuhla jugak).. Ini tips dari dia ya!

Letak minyak (selalu nina pakai kuali paling kecik dan minyak baru.. sebab minyak tu akan hitam dan kena buang.. jadi pakai minyak cukup-cukup jer)..

Bila minyak panas, masukkan kacang.. goreng-goreng.. dia akan bunyi prap prap prap (serius memang bunyi gitu.. tunggu sampai ramai2 bunyi prap prap tu) .. lepas tu angkat bila dia kebiru-biruan (i know it sounds crazy tapi at one point memang nampak kebiru-biruan!) hehe x caya?? cubalah!

JANGAN TUNGGU SAMPAI KALER DIA MACAM KACANG GORENG..

sebabnya.. kacang ni lambat sejuk.. jadi it will still cook as it cools.. memang la hangit kalau buat gitew..

KALAU TAK RANGUP.. SILA TUNGGU SEJUK DULU SEBELUM GORENG LAGI SEKALI!

hehe.. saja pakai capital letter.. bukan apa .. sakit hati bila kacang terhangit.. dah banyak kali kena dah... kalau dah terrer .. bagi tips tau!!! ;D

4. Tumis bawang, bawang putih yang diblend tadi.. pakai minyak ikan bilis.. tumis sampai wangiiiii.. pas tu barulah masukkan cili.. selalu nina masukkan garam dan gula masa tumis.. (kes malas sebab cepat sikit dia masak kikikikik).. Masuk gula lebih-lebih skit.. baru la sambal tempe melekit2..

Bila gula dah okay.. jangan masuk2 air masa dah masuk kacang n ikan bilis.. memang sambal kering je..

Gaul-gaul semua tempe, kacang dan ikan bilis dalam kuali (nina tutup api masa gaul) Tunggu sejuk dulu baru masuk container.. buat makan sahur.. nina kalau masak 2 paket tempe ni.. sempat 2 kali sahur je hehehe)..

Kailan Ikan Masin

I just love Kailan Ikan Masin but then paying RM3.50 for a small plate of it makes me grumpy. So, one day, I decided to give it a try.. scrutinizing the ingredients in the plate at the stall, I know the ingredients are all very easy and basic.. chilli, garlic, onion, salted fish and Kailan.. Of course the thirst after eating at the stall indicates the use of 'Ajinomoto' which I really hate! So, here it is... Try it!

Ingredients:-

3 garlic crushed with the back of a knife

1 'tenggiri' salted fish washed (in oil-normally sold in plastic bag)

Kailan washed and cut (cut the stem diagonally)
Chilli (optional)

Method:-

1. Heat some oil in the wok, fry the salted fish, until crispy.. try to debone at the same time. Put aside (in the wok).

2. Use the same oil to saute garlic until golden brown. Once quite golden, put the salted fish back into the oil at the same time mashing it.

3. Add the stem of Kailan, once soft a bit.. (not too soft) add the rest of the leaves.. Add little water if you want.. not too much.. you don't want to lose the saltiness because we are not adding salt to this dish! That's about it!

Pajeri Nenas

This is among the very first recipes that I learnt. It's my mother-in-law's speciality and my husband's favourite! His love towards this dish is contagious.. the whole family just love it! I normally serve this with omellete, and 'sambal belacan'. I sometimes add young mangoes once the pineapple is finished! It tastes better if you keep reheating it. Never ever make Pajeri Nenas without enough sugar. Add more ginger if you like it spicy. Try it!

Ingredients:-

4 shallot (or I use 1 big onion)
2 garlic
1 inch ginger
1 packet of Curry (for Meat)

1 stick cinnamon (kulit kayu manis)
5 clove (bunga cengkih)
1 star anise (bunga lawang)

1 small packet dried shrimp (segenggam)

salt and sugar
1 tbpn'kerisik' (optional) - I don't really put this..
1 Kara coconut milk (200gm or 1 coconut)

1 medium sized not-so-ripe pineapple.. peeled and thickly sliced
or
1 apple mango (suka2 hati je bagi nama- mempelam epal)
or
eggplant (don't add water at all and make sure your coconut milk is reaaalllly thick! and don't say I didn't warn you he he)

Method:-
1.Slice shallot, garlic and ginger. Divide into 2. Put 1 part in the mill (blender) together with dried shrimp and curry powder. Add a little bit of hot water once you turn off the mill to make a thick paste.
2. Heat some oil. Be generous with the oil as when you add the curry paste, you need quite a lot of oil. Saute the other part of shallot, garlic and ginger with all the spices.
3. Once golden, add in the curry paste, salt and sugar. Wait until you can see tiny oil bubble (pecah minyak la tu!). If it's too thick, just add little water or else it'll burn.. Don't add too much.. don't forget we have the coconut milk for the gravy.. Pajeri tastes best when it's thick!
Note:
Some prefer to add salt and sugar at the end of the cooking process.. I, on the other hand, prefer to add earlier..so that it'll blend with the rest of the other ingredients.
4. As I used very young pineapple, I put it earlier so that it'll soften a bit. If you use ripe pineapple, put it last so that it won't get soggy!
5. Add in the coconut milk.. and wait till it boils.. This is when you taste the gravy! yummy..
6. Add sugar and salt to taste..

Bak Choy Sos Tiram

A really simple recipe to make.. A dish during lazy days but all of us like it because the bak choy is really crunchy.. Of course the kids didn't even want to try, but then after a few persuasion, they agreed.. it is indeed tasty.. The best part is it takes less than 5 minutes..

Ingredients:-

3 garlic crushed with the back of a big knife

1 tablespoon oyster sauce

water

bak choy

Method:-

1. saute the garlic until they turn brown and crispy on the edges

2. add the oyster sauce, quickly add a little bit of water..

bubbling.. once you add the water..

3. Once it's boiled, add up the rest of the water for the soup.. don't add too much though.. add in the bak choy! Dig in!

Rendang Daging

I promised my sister I'll put the recipe here so that she can cook rendang for her housewarming! Not to say it's the best rendang recipe, but I like the way it's written.. easy to measure... I took from mesra.net.. and adapted of course!

Ingredients:
Blend all this together!
2 onion (really big ones)
5 garlic
2 inches ginger
10 dried chillies (cili kering la tu.. with seeds removed, boiled and rinsed)
-the original recipe uses 20 dried chillies but I have starving kids to please!)
5 xtra large lemongrass (original recipe uses 10 lemongrass)
4 baskin-robin-tasting-spoon salt
1 teaspoon tumeric powder (original recipe uses 2" fresh tumeric)

Put this in the mill and process until powdery
1 teaspoon cumin seed (jintan putih)
1 teaspoon caraway (jintan manis) rasanya betul kot caraway.. ;P he he

1 kilo beef cut into 2"x2" (azly asked the butcher to do it!)

500 gm coconut milk

1 tumeric leave (thinly sliced)

Method1. Put everything except for coconut milk and tumeric leave in a wok.
2. Use low heat and wait until the beaf is tender. You don't really have to stir all the time...
3. Add in the coconut milk and continue with the low heat until all the liquid is reduced.. You should have all the spices covering the beef! Easy really!

While waiting.. feel free to dip some bread into the gravy... yummy!

Sup Cendawan

Sup cendawan ni memang plain.. tapi sebab cendawan ni memang good on its own, memang menyelerakan.. ditambah pulak dengan soon.. memang lezat! Actually, this recipe is inspired by my bestfriend, Linda, she puts all sorts of mushroom, inoke, button mushroom and the one I'm using here!

Bahan-bahan:-
Kisar,
1 bawang besar
3 bawang putih
sejemput ikan bilis

1 sudu besar sos tiram

1 paket fishball

1 paket kecil soon

cendawan

Cara:-

1. Tumis bahan kisar sampai garing.

2. Bila sudah garing, masukkan sos tiram, tambah air sikit.
3. Tambah air untuk jadikan satu mangkuk, masukkan fishball, soon. Last sekali baru masukkan cendawan.
4. Udah!

Tips:

#1 memang tak payah bubuh garam.. sebab sos tiram dah masin. Tapi kalau rasa kureng, baru tambah!

#2 Jangan masak mushroom lama sangat! Nanti soggy tak sedap!

Ikan Masak Taucu

It's a childhood favourite. The good thing about taucu is, it's really tasty and versatile.. Cook it with fish, or fried egg.. or even cabbage alone! It's a dish made in heaven!

My kids just love it especially when we have it with fried 'bawal'. Try it with 'tenggiri', 'kembung' or even fresh 'sardin'. A good hint though, 'kuah taucu' is not complete without 'ginger' and sugar.. Never cook masak taucu without them.. Try it!


Bahan-bahan:-

3 ketul Ikan tenggiri / 2 ikan kembung / 3 telur mata kerbau

1 bawang besar / 4 bawang kecil dipotong 2
3 bawang butih dipotong 2
1 inci halia


1 paket kecil taucu (tak payah basuh dulu.. use straight from packet)



1 sudu kecil penuh asam jawa adabi


kubis / timun dihiris kalau timun dipotong panjang macam acar
cili hijau dibelah 2



gula
(pakai garam kalau tak cukup masin je sebab taucu dah masin)

Cara:-

1. Goreng ikan sampai garing.

Tip Goreng Ikan:

Jangan kalih selagi ikan tak garing habis.. kalau tidak ikan akan hancur. Tunggu betul-betul masak baru kalih.. baru ikan cantik..

1. Tumis bwg kecil, bwg putih dan halia sampai garing.

2. Masukkan taucu, goreng sampai garing baru sedap. (boleh standby air sikit, takut kering dan hangit.. tapi jangan tambah banyak sangat)

3. Masukkan pes asam jawa dan tambah air. Kalau guna air asam jawa, jangan guna pekat sangat, nanti rasa taucu tak rasa.. masam je lebih. Jangan guna cair sangat, nanti tak syok.

4. Tambah gula secukup rasa. Jangan tambah garam.. rasa dulu, kalau rasa terlebih asam jawa, baru tambah garam bagi balance.. Selalunya masak taucu sedap kalau kena garam gula dan asam jawa..

5. Bila dah okey garam gula, baru masukkan ikan yang dah digoreng, cili hijau dan sayur kubis / timun. Jangan masak lama sangat.. sayur kalau rangup lagi sedap..

Tip:

Kalau guna telur mata kerbau... Letakkan telur dalam mangkuk, baru curahkan kuah dalam mangkuk.. Nina suka kalau telur half cook .. lagi best!

Masak Lemak Ikan Rebus

This is my mother's speciality. We normally have big 'ikan kembung' together with fried 'ikan rebus' and 'sambal kicap'. Sometimes, my mom even add 'petai' or 'daun kunyit'. The vege keeps changing from time to time.. It can be 'timun' or 'kubis'. My kids really love this dish especially when it comes to finishing the fried 'ikan rebus'. Try it!

Bahan-Bahan Ikan Rebus

3 ikan rebus saiz besar (nina goreng semua, masak lemak ada sayur je.. lagi syok!)
garam kasar
Asam gelugur / asam keping

Tip:-
#1 There's no recipe when it comes to coarse salt and asam keping. Simply sprinkle coarse salt evenly, and add asam keping as you layer the fish.
#2 I'll make more than 3 kembungs. I'll keep in the fridge, it'll last for the whole week!

Bahan-bahan Kuah
1 bawang besar dipotong wedges
3 bawang putih dihiris
1 serai dititik
serbuk kunyit

Air Rebusan ikan rebus

santan (1/2 kotak kara atau 1/2 biji kelapa - memang cair)

1 daun kunyit (kecil) dicarik-carik(optional tapi bubuh memang sedap)
1/4 biji Kubis dipotong / timun dihiris serong besar-besar
1 cili hijau dihiris

Kobis yang telah dipotong dengan cili hijau!

Cara Membuat Kuah:-

1. Masukkan semua bahan kecuali daun kunyit dan kubis


2. Masukkan air rebusan, masak atas api kecil
3. Masukkan santan, kalau pakai kara, tambah air sikit

4. Bila menggelegak, masukkan sayur kubis, ikan rebus (jika mahu) dan akhir sekali baru masukkan daun kunyit.

5. Rasa garam dia.. tambah jika perlu

Cara Menggoreng Ikan Rebus:-
1. Toskan ikan rebus
2. Panaskan minyak, guna minyak agak besar supaya di luar ikan garing tetapi di dalamnya lembut.
3. Kalihkan bila dah garing..
4. Letakkan atas tisu..

Tip:-
#1 Minyak goreng ikan rebus memang hitam. Selalu nina pakai sekali atau dua sahaja, jadi jangan guna minyak banyak sangat.
#2 Api memang guna api besar, tapi janganlah besar sangat.

Bahan-bahan Sambal Kicap
Bawang Besar dihiris
3 Limau Kasturi
3 cili Padi dihiris
Kicap Masin

Cara-cara Sambal Kicap
1. Hiris Bawang
2. Perah Limau atas Bawang dan cili
3. Percikkan kicap masin, jangan banyak sangat. Sedap kalau masam-masam...



air rebusan ikan rebus

Kurma Ayam

My kids just love ayam kurma and daging kurma.. basically the recipe is just the same! Serve with sambal belacan and omellette, yummy! If you are catering for adults, just add a little bit more ginger so it'll be spicer!

Bahan-bahan
Cuci dan rebus
1/2 ekor ayam dipotong kecil (kalau daging dalam 400 gram, hiris halus biar cepat empuk)
garam


Hiris separuh dan kisar separuh
2 bawang besar
3 bawang putih
1 inci halia

1 kulit kayu manis (saiz sederhana)
5 bunga cengkih
1 bunga lawang

Masukkan dalam bahan kisar
1 paket rempah kurma (nina pakai adabi)
sedikit air panas sekadar melarutkan rempah

1 kotak santan KARA

kicap

2 tomato dibelah 4
2-3 kentang dipotong kecil

Cara-cara
1. Rebus ayam dan garam, bila dah lama sikit baru masukkan kentang. Kalau masuk awal sangat takut kentang lembik sangat. It all depends on the size of the kentang. Kalau potong kecil, masuklah lambat sikit.

2. Panaskan minyak dalam kuali, Tumis bunga lawang, cengkih dan kulit kayu manis

3. Masukkan bawang besar, bawang putih dan halia, tumis sampai garing

4. Masukkan campuran rempah, kalau terlalu kering, tambah air sikit je sekadar tak nak bagi hangit.

5. Tumis sampai pecah minyak.. Pecah minyak tu maksudnya.. nampak bubble-bubble minyak kat permukaan.. Kalau masih belum pecah minyak, tambahkan air sikit sikit.. Kalau tak pecah minyak.. kuah pun tak sedap.

6. Transfer masuk dalam rebusan ayam, ambil air rebusan dan kaut semua lebihan rempah.

7. Masukkan santan.. Kacau.. Nina selalu pakai 1 kotak santan KARA yang kecil.. jadi warnanya agak pucat. Tambah kicap sampai warna dia cantik makan lauk kurma kat kedai (he he he).. Kalau makan pun dengan kicap jugak kan?

8. Rasa dan tambah garam. Kalau mahu, masukkan 1 bawang besar yang dipotong 4 (tapi jangan potong habis)

9. masukkan tomato..

Tips:-
#1 Kat belakang resepi adabi tu memang tak payah bubuh bahan tumis.. tapi sedapke?
#2 Kalau beli ayam seekor, asingkan dada, boleh buat sandwich ayam, kalau ayam besar, boleh bahagi 3, ambil bahagian yang banyak tulang untuk buat sup ayam.
#3 Kurma sedap dimakan dengan sambal belacan dan telur dadar, ulam-ulaman.
#4 Kalau nak lebih berempah, tambahkan lagi halia.. baru terasa pedas.. tapi sebab favourite anak, nina bubuh satu inci je..

Sup Tulang

This is my dad's favourite. My sis asked me why she used the same ingredients but didn't get the same results. Just read through the recipe, you'll it's just plain.. keep on reading.. you'll know the secret when you read the tips..

Ingredients
Bersihkan dan rebus sebelum mengupas bawang etc.
1kg daging tulang (pilihlah yang banyak isi sikit, yang fresh bewarna kemerah-merahan)
Garam
Black Pepper dan White Pepper

Kupas dan potong
4-5Kentang

Kisar
2 bawang besar
6 bwg putih
2 inci halia

Rempah 4 sekawan
10 bunga cengkih
2 bunga lawang
4 pelaga
1 kulit kayu manis (saiz sederhana)

Minyak untuk menumis

Daun Sup
Daun Bawang
Bawang Goreng (if you like)

Cara-cara
1. Bersihkan dan rebus tulang dalam periuk besar.
2. Masukkan minyak dalam kuali. Guna minyak banyak sikit pun tak apa. Takut nanti kering, cepat hangit.
3. Tumis rempah 4 sekawan, masukkan bahan kisar.. Tumis api sederhana sampai warnanya bertukar keperang-perangan.. Sebenarnya, bawang akan jadi garing dan warnanya macam dah macam nak hangit.. (jangan tunggu hangit la..).. Stir from time to time.
4. Bila dah garing dan melekat-lekat, masukkan dalam periuk daging tulang tadi, masukkan sikit air rebusan daging ke dalam kuali, dan kaut semua sisa-sisa rempah tadi.
5. Masukkan kentang yang telah dipotong. Kalau nak cepat empuk, potong kecil sikit.
6. Potong sebahagian daripada daun sup dan daun bawang ke dalam rebusam. Memang setengah orang buat hiasan je.. tapi sebenarnya, bila kita rebus lama, sup bertambah sedap, jadi bila nak hidang, garnish la dengan yang fresh.
7. Rebus sampai empuk, rasa dan tambah garam, pepper, white pepper jika perlu.

Tips:
#1 Tumis ni ambil masa lama sikit, jadi nina kisar pakai mill instead of blender). Kalau nak pakai blender pun, pakai air sikit je.. Nina pernah cuba pakai api besar.. tapi memang dia cepat hangit.. bukan garing.. jadi memang tak sedap sup tu.. kuah cair je.. in other words! don't cheat the time he he..

#2 Kalau nak pakai rempah sup pun okay.. kuah akan jadi pekat.. tapi malas nak stok rempah tapi lepas tu tak pakai..

Kesilapan..

#1 tumis api besar, terlalu cepat garing dan cepat hangit
#2 minyak terlalu panas, jadi bila masukkan bawang, terus hangit.
#3 Blender pakai air banyak sangat, jadi masa menumis terlalu lama, tak sabar dan terus masukkan dalam air rebusan, jadi sup tak terasa rempah.
#4 terlupa masukkan kentang.. kuah sup jadi cair
#5 masuk daun sup bila hendak hidang. Rasa celery tu tak serap dalam kuah.