It takes TWO to make keTWOpat!

This year Ramadhan feel so short.  You blink and it's over.  So I decided to continue fasting for 6 days in Syawal.  These 6 days is not a must to fast but it's recommended to fast.

Whoever fasts these six days will have recorded for him a reward as if he had fasted a whole year, as was reported in a sahih hadith from the Prophet (peace and blessings of Allah be upon him).

So fast lah no harm fasting extra more days since the momentum is still there. Sooo ...  yesterday was the 6th day and today is RAYA SAKAN!!!!!

What's the menu for today? Jeng ... Jeng ... Jeng ...

Ketupat ...... INSTANT (adabi punye)

Sambal Goreng (da bao from my ibu)

Ayam Lemak Chilli Padi

Sambal Tumis Udang

Daging Rendang

Sambal Tumis Udang

My love-hate relationship with sambal tumis.  Cos they are so so nice to eat and soooooo painful to cook. Painful!!! oil splatter everywhere chilli splatter everywhere... the whole kitchen can look like a murder scene tau if not careful.

It doesn't look so much of an udang kan?! cos the udang(s) are so small.  I when cold storage at PS and their fresh prawns left abit only not even 100g ah.  But if buy huge ones like so sayang to make sambal tumis.  Cos medium size for sambal tumis is just nice lah.  So I end up with frozen prawns.  Sedih teramat.

Tenggelam udang aku dalam sambal tumis. This recipe is taken from Azie.

Sambal Tumis Udang

Ingredients:

1/2kg medium size prawn

5 tbsp blended dried chilli

1 onion

3 clove garlic

Asam juice

Salt and sugar to taste

Oil for frying

Methods:

Heat oil to fry prawn just slightly cook. Drained the oil and put aside.

Sauteed the blended ingredients. Cook until the oil floats.

Add in sugar, asam juice and salt.

Add in the prawn. Mix and stir well.

Off heat and ready to serve.

Asam Pedas Ikan Pari

My ibu will be so proud!!! Hhahahaha... I am 33 years old and this is my 1st virgin attempt on Asam Pedas Ikan Pari.  It was ok.  Just ok not even a WOW. Ok pun oklah.  But it stench the whole house so annoying.  But its ok there's always Febreze. Erm I think I put way too much belachan lah.

Anyway as usual I got this recipe from Mat Gebu.  Why I did not ask ibu for the recipe? 1.  It's my 1st attempt I need to be specific in quantity 2. I'm fasting so cannot taste 3. Ibu always give me the ingredients to put but not the measurement so have to agak-agak.

Oklah walaupun baunya bachin rasa ada lah kan but not that strong.  So hari2 makan asam pedas? Since I need to perfect the recipe.  Ouh tak eh? ...

Asam Pedas Ikan Pari

Ingredients:

2 steak of stingray (huge nyah! I bought at cold storage cut and clean)

12 lady fingers (optional cos the husband don't eat)

1 tomato (cut wedge of 6)

1 handful of daun kesom/laksa leaves

1 cube ikan bilis (optional, I don't have it)

1 ladle of blended dry chili

1/2 tsp asam paste

1/2 tsp coarse black pepper (I put 2 huge tbsp)

Salt to taste

Things to blend:

6 red onions

2 cloves garlic

1/2 inch ginger

1/2 inch fresh tumeric

1/2 inch belachan (pan-fry without oil)

3 red chillies deseeded

Methods:

Stingray cut into smaller pieces, wash and marinade it with lime juice for 10mins, then wash, clean and drain.  Lady fingers wash and snipped abit at the end. Put aside.

Heat wok (4 tbsp of oil) Sauteed all the blended ingredients till fragrant (tak betol tak tidak sampai naik bau ah)  add in the blended chilli, stir and cook until the oil floats.  Use low heat and stir occasionally.

Add in asam paste and mix with water (about 600ml or to your liking).  Let it boil.

Add in the fish, lady fingers and daun kesom.  Stir and let it cook until the fish is cook well, the lady fingers are soft.  Add in coarse black pepper, cube ikan bilis, tomato, salt to taste. Let it cook for a while.  And if the heat.

We had it with white rice and fried tofu with sambal kicap.  Nice and homey.not so fantastic like my ibu's but oklah edible. With alot more practice can be better.

Birthday

Ibu 58th Birthday.  Wow! 58 oleidie and she has not been given the purple EZlink card.  What this?! They should start giving the senior citizen at the age of 50 ok.  They SHOULD! They MUST!  Anyway ... It was a success.  I attempted to cook 4 dishes and out of the 4 dishes, 3 were 1st time.  

Alhamdulillah it when well.  Tiring but it's a good tired.

This year we have 6 adults in our family. And in a few months time a new addition to the family.  Everyone is very excited.  Ibu cannot decide what the baby should call her Nenek? Nyayi? Oma? My brother also Papa, Ayah or Daddy-O but whatever it is we are very excited on the arrival of the newborn.

She is so mental.  She wanted a photo of her "action-action" cut cake.  I took soooo many photos of this cos she had to close her eyes when I snapped. Beside her is Nek Asmah her BFF I guess.

My ibu loves messy and berdechet chocolate cake.  You can't go wrong with chocolate origin's cakes.  There's only 2 option Original or Dark chocolate. This is sooooo a good choice.

Feasting.  Breaking fast together.  When I told her, she do not need to cook.  Guess where I get my stubborn-ness from ... She still cook lor.  Lucky only 1 dish if not we will have problem finishing the dishes.

Nasi Jagung | Corn Rice

Squid Masala | Sotong Masala Curry 

Ayam masak Merah | Red Chicken?

Daging masak Hitam | Black Beef?

Hahahahh ok I'm being annoying. I enjoy cooking for my love ones and I really hope they enjoyed my food.  I may not cook like my ibu but I put in a lot of thought and love when I'm cooking.

DON'T YOU DARE DOUBT MY SINCERITY!

If I'm not sincere, I don't even bother. #justsaying #takmarahannoyedje

Squid Masala

I like this dish so much.  I sometimes order it when I eat indian rice set outside. I foresee myself perfecting this recipe again and again. Cos this is only my 1st attempt and the dish is not dry enough.  So the texture can be better and the taste definitely can be better too.  

Good luck to me!

Squid Masala | Sotong Masala Curry

Ingredients:

400gms - Squid/Sotong

5 Large - Onions

5 - Green Chilies

3 Large - Tomatoes

1 tbsp - Ginger-Garlic Paste

3 tbsp - Oil

1 tsp - Cumin Seeds

1/2 tsp - Mustard Seeds

6 to 7 - Curry Leaves

2 tsp - Red Chili Powder

1.5 tsp - Turmeric Powder

2 tsp - Coriander Seeds Powder

To Taste - Salt

4 tbsp - Chopped Coriander,Mint Leaves (I don't have mind so I just do without it)

METHOD:

Wash and chop sotong or squid in medium size pieces, marinate it with 1 tsp turmeric powder, 1 tsp salt for 15 to 20 mins or until required. Before adding to curry rinse 2-3 times in water.

Peel and slice onion, slit green chilies, chop tomato and coriander, mint leaves.

In a wok or pan heat oil add cumin, mustard seeds and allow to splutter. Add curry leaves, onion, green chilies, ginger-garlic paste and saute until onion becomes soft.

Once onions becomes soft and brown add red chili, turmeric and coriander seeds powders and cook for 2 minutes in slow flame.

Squid-Masala-Sotong-Masala-Curry

Add chopped tomatoes mix well, cover and cook until tomato gets mashed.

Squid-Masala-Sotong-Masala-Curry

Once tomato gets mashed fully add rinsed squid and mix well, cover and cook for 5 minutes in medium flame.

Add salt mix well, cover and cook again (don't add any water) for 12 to 15 mins in slow to medium flame or until oil floats on top and gravy becomes thick, stir in regular inteverals. Add coriander and mint leaves mix, cover and keep aside for 10 minutes before serving.

Serve hot or warm with steamed rice. 

Notes 

Use spicy chili powder if you eat spicy food.  Reduce chili powder if you don't eat spicy food :)

Don't add water at-all, this curry suppose to be thick. Water from squid itself will help in cooking. 

Let the curry sit for 10 mins or more before you serve, it taste better that way.

Sambal Goreng

Recipe taken from: Singaporelocalfavorite

Sambal Goreng

 Ingredients:

200 g tempeh, cut into cubes (I don't have tempeh here)

300 g long beans (kacang panjang), slice diagonally 

150 firm beancurd, cut into cubes 

60 g fresh prawns, deveined and shelled if desired

60 g chicken gizzards, cleaned, boil till tender for about 20 minutes and cut into cubes (I did not add this)

1-2 red chillies, slice diagonally 

2 shallots, thinly sliced  

1 cm ginger, thinly sliced 

1 stalk serai (lemongrass bulb), thinly sliced

3-4 tbsp thin tamarind juice 

2 cups (500ml) coconut milk 

2 tspn roasted belacan

Salt and sugar to taste 

Cooking oil 

Rempah to Blend:

3 cm ginger 

3 cm galangal 

4 fresh red chillies 

5 shallots 

4 buah keras (candlenuts) [I used macadamia nuts]

3 cloves garlic 

1 stalk serai (lemongrass bulb), thinly slice

Method: 

Fry the tempeh and tofu separately until golden brown (Do not overcooked). Drain and set aside. 

Stir fry the long beans, chicken gizzard and prawns for about 2-3 minutes then set aside. 

Blend all the rempah ingredients in blender to a smooth paste. Heat a little oil in pan and fry this paste until fragrant and until oil separates. 

Add in the sliced chilli, ginger, lemongrass and shallots. Stir and add in the roasted belacan, tamarind juice and coconut milk. Add salt and sugar to taste. 

Reduce heat and simmer until the sauce thickens (there should not be too much gravy) slightly then add all the other remaining ingredients that were set aside.

Serve with rice, serunding and rendang pandang.

Batagor (BAkso TAhu GOReng)

Recipe taken from: allrecipe.asia

Ingredients 
Serves: 8 

• 4 firm white tofu squares
• 60 g prawns, peeled, deveined and minced
• 40 g minced chicken
• 1 green onion, chopped
• 1 egg, lightly beaten
• salt and white pepper to taste
• 1 teaspoon sesame oil
• 2 teaspoon cornflour
• oil for frying
• For the batter
• 50 g plain flour
• 1 egg
• water

• For the sauce
• 30 g dry roasted peanuts
• 1 fresh red chillies, chopped
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoon vinegar
• 70 ml water

Directions
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

1. Slice each tofu cake diagonally to make 8 triangles. With each triangle, make a slit on the cut side to make a pocket for stuffing. Hollow out some tofu from the pocket.
2. In a bowl, mix well the hollowed out tofu pieces with minced prawns, chicken, green onions, sesame oil, cornflour, egg and season with salt and pepper.
3. Carefully stuff the tofu triangles with the filling, making a slight mound on the outside of slit. Place the triangles in a steamer and steam for 20 minutes.
4. Meanwhile make the dipping batter by combining the egg with flour and pouring enough water while whisking until you've reached a medium-thin consistency.
5. Make the sauce: Chop the roasted peanuts until medium coarse and add all the ingredients together in a bowl. Stir until the sugar and salt has dissolved. Set aside.
6. When the triangles are cooked, remove from steamer. Heat oil in wok until hot. Take each triangle in batches, and dip in batter and slowly lower in hot oil. Fry until golden brown and batter is cooked. Drain on paper towel.
7. Serve hot with accompanying sauce.

Cereal Prawn

Ingredient (2-3 Serves)

- 6 tiger prawns or 14 grey prawns

- 20 curry leaves

- 2 chili padi, sliced

- 1 cup of Nestum Original Cereal. (other brands can be done but Nestum is the best!)

- 1 heap tbsp of corn flour

- 1 heap tbsp of milk powder

- 1 egg, beaten

- 2 tbsp of evaporated milk (Full Cream Carnation)

- 1 tbsp of butter

- 1 tbsp of sugar or as your desire

- seasoning with salt and pepper

- Clean prawn, cut unwanted parts, devein but still leave the shell and head on.

- Seasoning prawns with salt

- Mix milk powder and corn flour together then lightly coating the prawn.

- Fry the prawns in hot oil until crispy and set aside.

- In the wok over medium heat, add 1 tbsp of butter and fry curry leaves until crisp and fragrant, add chili to fry together for 10 sec.

- In the wok, set the curry leaves and slices chili aside.

- Add egg beaten and 2 tbsp of of evaporated milk then quickly stir until scramble.

- Lower the heat to low heat, add cereal and fry until golden. Keep stirring and be careful, it will over cook.

- Bring the crispy prawn back to the wok.

- Add sugar, seasoning with salt pepper and toss them together.

This state must do very quick, if not your cereal will over cook..

Salted Egg Crab

• 1 kg fresh mud crabs - 2-3 fresh large crabs (claws cracked, shells removed and cleaned. drain and dry with paper towels)
• 1 cup corn or tapioca flour
• 3 salted egg yolks (hard boiled or raw yolks only, chicken or duck)
• 2-3 cloves garlic, finely minced
• 5 chilli padi, chopped
• 2 stalks curry leaves
• 3 tbsp unsalted butter
• little salt or to taste or none
• 1/2 tsp pepper
• pinch of chicken powder
• 1 1/2-2 tsp sugar to taste
• 4 tbsp evaporated milk
• oil for deep-frying

Method: 

1. Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels. 
2. To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.  If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
3. Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
4. Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
5. Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.

Note:  You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with  large prawns.

Recipe is taken from: http://www.singaporelocalfavourites.com/2013/01/how-to-make-fried-crabs-wsalted-eggs.html?m=1

Mee Hong Kong

Source: Dillaila

My method of cooking is slightly diff from Dillaila. If you want to try her method, you can click on the link given.

Ingredients:

Kway Teow

4eggs (I did not put)

Pepper

Salt

4 cloves garlic (minced)

5-6 chilli padi

3tbsp corn flour (I put 1 tbsp)

Veggies (optional)

Seafood/Chicken (prawns & sotong)

2-3tbsp Oyster sauce

3 cups water or just enough

Oil for frying

Methods: (My method)

Sautee garlic till light brown

Add in seafood or/and chicken meat (add a little bit of water)

Once half cook add corn flour (mix corn flour with a bit of water)

Add in veggie, chili padi, oyster sauce and pepper

Once the gravy thickens add salt

Sleepover - Games - Movie Marathon

Over the  weekends we had sleep-over session with some friends ... Played Jenga ... Uno ... watched movies ... and lots of food from peanuts to chocolates ... popcorns and ice-creams!

I baked Cheesy Mish-Mash for the 2nd time.

Ingredients:

Fried Wedges

Cooked Minced Meat

Pan-fried Turkey Bacon

Pizza Plus Cheese

Method:

Deep fry wedges / Cook Minced Meat / Pan fry Bacon and cut into bite size.

Mix everything season with salt and pepper and a tsp of oregano.

Put in a grease proof pyrex dish and cover it with mixture of cheese.

Bake it for 15 to 20mins once the cheese melted and golden brown.

A super long Jenga session ... 32 stories high ... on a lazy susan ... 

They bought me Dr Marten, Mary Jane's Shoe!!! for my birthday.... I love it.

Morning Breakfast we had Nasi Lemak... (Smell bunch lol)

Ingredients (My mom's version)

Rice

Coconut Milk

Salt 

Ginger (bashed)

Lemongrass (bashed)

Pandan leaves (a knot)

Method

Wash the rice properly.  Add all the ingredient mix well.

Sambal Tumis

Blended Dried Chili

Belacan (toasted and grind)

Blended Garlic 

Blended Onion

Sugar

Asam juice

Oil for frying

opt*

Ikan Bilis

Prawn

Egg

Peanuts

Method

Heat oil, fry chili, onion, garlic and belachan (low heat for 30 - 45mins) with constant stirring. 

Add asam juice cook it for 5 to 10mins.  

Add Sugar.  Let it boil for a while and off.

Add the item of ur choice (ikan bilis, prawn, egg, peanuts, fishballs) or u can choose to leave it empty.

Hiatus from Food Blogging ...

*Photos has been deleted


It's been awhile since I update my blog ... been busy I guess or probably just lazy ... hee hee ...

We fasted on Sat (on the day of Arafah).  If mom didn't tell me I wouldn't know hahaha .... so lucky me I still have mom to constantly reminding me =D Since Sat is a Stay-at-Home day, I decided to make myself useful around the house.  I have been cleaning, scrubbing, polishing things around the house.  There's a chance I have OCD too cos I am not satisfied with just a 1 time wipe.  I would sweep, wipe, mop and I still find it not clean ... maybe its just me lah.

After all the cleaning ... I decided to plan for break fast menu ... there about 1/2kg of minced meat and 1/2kg of prawns.  So menu was Meatball masak kicap and 'Togel/Naked' Cereal  Prawn (why naked? ... cos I had to peel the shell for ... *cough*hub*cough*by*).  I baked brownie for my mom.

*Photos removed

Meatballs Kicap 

(I'm just playing around with the ingredients so its all up to you what you want to add in ok)

minced meat

salt pepper

minced garlic and ginger

chopped onion

chopped coriander

egg

corn flour

breadcrumbs

Methods: Mix everything together and make into small balls (all up to you how big or small you want it).  After shaping the meatballs, add about 2 tbsp of oil to pan fry the meatballs.  The choice is yours, you can cook it well or half cook it and take it out drained the excess oil on kitchen paper.

Kicap (Soy Sauce) Gravy

kicap

onion cut into rings

star anise

cinnamon

cardamon

water

tomato sauce

salt 

pepper

black pepper

optional*

chili padi

fried potatoes

Methods: Saute the onions and the booby traps (star anise, cinnamon & cardamon) add in kicap  and water depends on how much you want.  Add in the meatballs. Mix well and let it boil.  Once its boiling seasoned the gravy with salt, pepper and black pepper and last add in maybe 2 or 3 tbsp of tomato sauce to slightly thicken the gravy.  Let it simmer for 5 to 10mins and off the heat.

Cereal Prawn recipe.  The only different is that this time round I peel off the shell.

Here come Sunday ... Eid Adha.

We went to Sultan mosque for prayers.  After that went back to ibu house for breakfast.  Not your ordinary Raya feast hahah ... we did not cook any lontong or rendang this year.  We had shepherd's pie and my brownie.  Simple.  After that nap time.  while the rest were napping, I played with the new member of the family ... this hamster is so lazy ... sleep and sleep only just like the owner.

and thats how we celebrate Hari Raya Haji ... heeh

Shrimp Cocktail

I have cooked shrimp cocktail before but this time round I use other recipe.  This is much lighter version.

*Photos has been deleted


Source: Alison Roberts


Preparation Time

20 minutes

Ingredients (serves 4)

• 1 iceberg lettuce, washed, shredded
• 600g cooked school prawns, peeled (I marinate it with salt, black pepper, paprika, garlic and pan-fry)

• Cocktail sauce

• 60ml (1/4 cup) tomato sauce
• 60ml (1/4 cup) thin cream
• 1 tbs fresh lemon juice
• 1 tsp Worcestershire sauce (I omit)
• Dash of red Tabasco pepper sauce
• Salt & freshly ground black pepper

Method

1. To make the cocktail sauce, combine the tomato sauce, cream, lemon juice, Worcestershire sauce and Tabasco in a small bowl. Taste and season with salt and pepper.
2. Place the lettuce in 4 serving dishes/glasses. Top with the prawns and drizzle with the cocktail sauce. Serve immediately.

Happy Birthday to You!

*Photos has been deleted


Took half day yesterday to cook up a storm.  Storm abis ... anyway I did not get anything for E this year ... Sad eh ...

I have been planning for this dinner for quite sometime.  Since he's been asking me to cook the Jamaican Chicken ( he saw Nigella cooked on tv) so I took down the recipe.  To company the chicken I cooked  German Potatoes which I got recipe from Mrs Farik and as for the Shrimp cocktail I stumbled upon it a few days ago. As for the 'burnt' Rich Oreo Chocolate Brownie I got it from Kak Rima @ www.bisousatoi.com.

Recipes will be on another post. aite

Italiano - Bon Appetito!

Its not official lar but we (nurul, yati and me) tot that it would be nice to cook and eat together once a month.  Not only we cook and eat, we also share the experience. Today's lunch was awesome! Thanks to Nurul and Yati for their lovely dishes.  Not only that we got to share with some of our fwenz in office.  we can't afford to share with everyone ... perhaps ... next time lar ... hee hee

Awesome Monday and smiles ard the table! A nice way to start the week.

L to R: Mircowaved focaccia, Baked Mushroom, Shepherd's Pie and Zuppa Seafood

Very Flavourful Baked Mushroom by Nurul

Here's the recipe for Baked Mushroom

Preparation time: 15mins
Total cooking time: 15mins
Serve 4


Ingredients:
250g (8oz) button mushrooms
200g (6 1/2oz) oyster mushrooms
200g (6 1/2oz) shiitake mushrooms
100g (3 1/3oz) swiss brown mushrooms

Toppings:
1 cup (80g) fresh breadcrumbs
1/4 cup (25g) freshly grated parmesan cheese
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped thyme
2 cloves garlic, crushed
1 tsp cracked pepper
2 tbsp extra virgin olive oil

Method:

Preheat oven to moderate 180C.  Wipe the mushrooms with damp paper towel. Trim away the hard tips and discard.  Cut any large mushroom in halflengthways

Sprinkle the base of a large baking dish with a little water.  Place the mushrooms in a single layer in the dish, stems upwards.

To make Toppings: Mix together the breadcrumbs, parmesan, herbs, garlic and pepper, sprinkle ove the mushrooms and drizzle with oil.  Bake for 12 - 15 mins and serve warm.

C O O K ' S   F I L E

Note: Use day-old bread which slightly stale to make breadcrumbs.  Simply remove the crusts and chop in a food processor until the crumbs form.

Hint: Always wipe mushrooms clean with a damp paper towel - washing will make them soggy.

Nice, light and flavourful broth: Zuppa Seafood By Yati

Here's the recipe for Zuppa Seafood

Ingredients:

200g (7oz) squid tubes

4tbsp olive oil

1 onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

2 garlic cloves, finely chopped

15g (1/4 cup) roughly chopped parsley

pinch of cayenne pepper

1 fennel bulb, trimmed and thinly sliced

125ml (1/2 cup) dry white wine omitted

400g (14oz) tin chopped tomatoes 

1.5L (6 cups) fish stock

300g (10 1/2 oz) fish fillets, such as red mullet, monkfish, cod, deep sea perch

250g (9 oz) scallops, cleaned

12 prawns (shrimp)

CROSTINI

3 tbsp extra virgin olive oil

2 garlic cloves, crushed

4 slices 'country-style' bread, such as ciabatta

Method:

Place the squid flat, with the skin side up, and score a crisscross pattern into the flesh, being careful not to cut all the way through. Slice diagonally into bite-sized strips.

Heat the oil in a large saucepan and cook the onion, celery, carrot, garlic and chopped parsley over moderately low heat for 5-6 mins, or until softened but not browned.  Add the cayenne pepper and season well.  Stir in the fennel and cook for 2-3 mins. Add the white wine, increase the heat and cook until it has been absorbed. Stir in the tomatoes, then add the fish stock and bring to the boil.  Reduce the heat and simmer for 20 mins.

Add the squid to the pan with the fish pieces and simmer for 1 min. Add the scallops and prawns and simmer for another 2 mins. Taste and add more seasoning if necessary.

To make the crostini, heat the olive oil and crushed garlic in a large frying pan over moderately low heat.  Add the slices of bread and fry on both sides until golden.  Place a slice of bread into each of four warmed serving bowls. Ladle the soup on the top and serve immediately.

Shepherd’s Pie

Ingredients

• 1 big red onion (diced)
• 4 cloves garlic (minced)
• 300g ground beef
• 30 dried chilli (soaked and blend)
• ½ packet frozen mixed vegetables
• 10-12 button mushroom (sliced)
• Bell peppers (red, green and yellow) diced
• 2 tbsp tomato sauce
• Mozzarella cheese
• Salt and white pepper/freshly ground black pepper
• 8 to 10 medium potatoes
• 250ml milk
• 250g butter

Directions

Potato: Wash potatoes thoroughly.  Cook in boiling water until tender. Mashed potatoes, add milk, butter and season with salt and pepper. Mix well. Adjust thickness by adding more milk, if desired.

Beef: Saute onions and garlic. Add ground beef. After beef is browned, add blended dried chilli.  Cook till dry, add salt and black pepper to taste.  Add tomato sauce and mix well. Off the heat. Mix in vegetables, sliced mushroom and bell peppers.

Preheat oven to 350 degrees F after 10 mins change to top heat only.

Grease butter on pyrex or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread the beef mix on top of potatoes. Layer a handful of mozzarella cheese. Cover it with mashed potatoes.  Dot butter on the potatoes and sprinkle generous amt of mozzarella cheese.  Bake for approximately 10 to 15 minutes until top is golden brown.

This recipe is special to me cos, it was given by my Secondary School teacher when we were doing our Food & Nutrition class.

I like this recipe cos I have improvised and change some of the ingredient to make it my own.  And I also make it richer in flavour.

For Tiramisu, click here for recipe.

Sambal Tumis Udang

Something simple not in a good mood to cook anything fancy ahhaha .... 

Sambal Tumis Udang

Ingredient

handful of dried chilies (soaked with hot water)

1 or 2 cloves of garlic 

abit of belacan (toasted)

1 Onion (Sliced)

Salt

Sugar

Asam juice

Oil (for frying)

wedge potatoes

prawns

Methods

Blend dried chilies, garlic and toasted belachan.

Saute sliced onion

Add the the blend mixture (goreng sampai garing)

Season with salt, sugar and asam juice

Add in the prawn and potatoes cook till the prawn ar well cook and not over cook .

done.

Cereal Prawn

I looooove shell-fish but too bad I have bad allergies... I'll be scratching like a monkey after that.  Hee hee but doesnt stop me =D. I normally eat crabs ... prawns at home ... ibu will cook for me hee hee ... so if i need the toilet its an easy access ...
Over the weekend ibu bought for me tiger prawn ... yey ... so I decided to try this recipe that i saw from NattyLive

TIGER PRAWNS

Deep Fried Prawns

Ingredients

Large Prawns (clean and devein)

Curry Leaves

 Chili padi roughly chopped

Egg Yolks, lighten beaten)

Egg white (separate)

Milk Powder

Corn flour

Nestum

Butter

Methods:

1. Wash and deveined the prawns accordingly and set aside for later used.

2. Coat the prawns lightly with egg white, some cornflour before deep-fry to give it a crisp texture.

3. Preheat a pan and add in the butter, stir occasionally until butter melted then add in the curry leaves and stir-fry for 1-2 minutes then add in the chillies then follow by the egg.

4. Give the egg mixture a quick stir until scramble egg texture then pour in the cereal mix and prawn and stir-fry for another 2-3 minutes until cereal became crispy.

Source: Natty Live