Bagedil Daging

Bagedil Daging

Ingredients:

Russet potatoes (I boiled it but if you want to fry also can, sliced and fry and mashed it)

1 pack of minced meat (I used beef if you want to you minced chicken or prawn also can)

Eggs

Fried shallot (store-bought)

Chopped coriander leaves

White pepper

Salt 

Oil for frying

Methods:

Fry minced beef without oil and put aside.

Boil the potatoes till soft and mashed it. (oppss drained the water first before mashing.

Add fried shallots, chopped coriander leaves, pepper, salt into the mashed potatoes.

Mix it together and roll it into a ball and flatten it.

Whisk egg with folk. Coat the bagedil in the egg and fry till golden brown.

Nasi Goreng Daging Merah

As promised to the Mister (which I forgotten yesterday), here is THE Fried Rice.  At one point of time, he can eat fried rice almost everyday. I just find it boring and a lazy way of eating.  Why lazy ... just put everything and anything u like in 1 wok. Where is the challenge ... hahah chey chey chey.

Oh and fried rice I can never make it twice the same recipe.  Cos it's always difference every time.

Nasi Goreng

Ingredients:

Rice (yesterday's leftover)

Sambal Terasi (I bought from Batam)

 

*this is sambal terasi in packets.  Taken from the net

Minced onion

Scramble egg

Fried ikan bilis

Oil

Method:

Heat up abit of oil just enough to scramble the egg. Fry and put aside

Add abit more oil for the ikan bilis.  Fry till crisps and put aside

Use the remaining oil to sautee minced onion.  

Once its translucent, add sambal terasi.

Stir abit and add rice mix well.

Add the egg and ikan bilis mix well and off the heat.

Daging Merah

Ingredients:

1 pack sliced beef

2 sliced onions

a few cloves garlic

Tomato sauce

Chilli sauce

Blended dried chillies

Oyster sauce

Fish sauce

Oil

 Method:

Heat oil and sautee garlic and onion.

Add blended chilli cook for 5-10mins

Add in the beef 

Season with oyster sauce, fish sauce, chilli sauce & tomato sauce

Mix well.  Once cook off heat

Thai Theme inspired IfTHOR

Tuesday we are having Thai! When was the last time we went Bangkok? long long time ago. Since we are having rice, I prepared Tom Yum Soup with Yong Tau Foo treasures, Thai Basil Chicken and store-bought Thai Fish Cake and Seaweed Chicken.

I use this paste for my tom yum soup or sometimes I used Dancing Chef Brand.

ps: This photo was taken from the net.

For the tom yum soup, I do not have a specific recipe as I depend on what is in my fridge.  So my tom yum won't taste the same twice hahahah ... Is that a good thing or a bad thing? I don't know lah.

Tom Yum Soup

Ingredients:

A few pieces of kafir lime leaves

A few Thai basil leaves

1 sliced onion

1 bashed lemongrass

5 chopped chilli padi

1 tom yum cube

1 pack tom yum paste

1 tbsp fish sauce

___________________

Put whatever you like in your soup.  Mine was:

Yong Tau Foo treasures

crab sticks

chopped chicken breast

1L water

Method:

I boiled my ingredients but you can choose to fry lah cos I'm avoiding using of oil. 

Pour 1L of water in a pot.  Add in lime leaves, lemongrass, chillies, onion.

Once boil, add paste and cube.

Add all the meat and stuff bring it to boil and add a tbsp of fish sauce.

When the soup boil vigorously, add a handful of thai basil and of the heat.

Thai Basil Chicken

Ingredients:

10 oz boneless and skinless chicken thighs or chicken breast (ground)

4 cloves garlic (finely chopped)

2 shallots (finely chopped)

1 1/4 tablespoons fish sauce

1 teaspoon palm sugar

1/2 teaspoon kecap manis (sweet soy sauce)

1 big bunch of Thai basil leaves (stems removed)

6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers

2 dashes ground white pepper

2 tablespoons oil

Method:

Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.

Cook’s Notes:

If you love Thai food, you should check out authentic and popular Thai recipes on Rasa Malaysia.

You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.

Kār prung xāh̄ār thī̀ mī khwām s̄uk̄h

Sabsuka

Sunday is visit your mom's day.  And I did not come empty-handed.  I volunteered to cook for the family.   My brothers will be home.  So I hope to finish cooking early and head to ibu's house.  

Off all the 4 days of fasting, I think sunday I ate the most.  Apart from the sabsuka, there's sardine puff from Shakilah's family, ibu fried some chicken drumlets and chicken seaweed.  There's kuihs and I manage to make cincau drink.  So rajin right.  Not all the time hor.

Anyway sabsuka is a repeated recipe.  I have cooked this so many time and each time I will improvise according to my guest.

The naked sabsuka

.... garnish with fried shallots...

... sprinkle chopped coriander leaves...

... and drizzle olive oil ..... or melted ghee...

Ingredients:
1/2 kg minced meat
1 cinnamon stick
1 large onion (diced)
1 large onion (blended)
2 cloves garlic (blended)
1/4 thumb ginger (blended)
1 bowl of chili paste
2 tbsp ground cumin
1/2 bowl tomato sauce
2 tbsp sugar
1 bowl tomato paste
2 tbsp chili sauce
2 tomatoes (diced)
2 cups water
1 tbsp Ghee (i used EVOO)
Black pepper powder
Coriander leaves
 fried shallot

Method:

Mix the onion, ginger, garlic and black pepper powder to your minced meat leave it to rest.
Heat cooking pot and fried the chilli paste and cinnamon stick. About 5-10 mins add in your minced meat.
Add in diced onions, tomato paste, chili and tomato sauce, cumin powder and water
Once the minced meat half-cooked, add Ghee (i added EVOO). For garnishing add in fried shallot and coriander leaves.
Serve fried egg with Sabsuka or either mix it in the Sabsuka (individual preference)

Selamat mencuba | Happy trying.

Bistik Daging

Cooking we must ~Yoda

It's the first weekend of the fasting month. And MIL was at home so we break fast at home lah. Since the other days we broke fast at the mosque nearby.  

Ask the Mister what he wants to eat and he said anything to eat with bread.  How simple! Woke up early to prep and started cooking after asar.  The taste was quite mile no kick.  Maklumlah puasa tak boleh rasa =p.

But can better if can taste while cooking I would have alter the flavour lah.  I did some Google-ing and I like Tiffinbiru's recipes. Easy and hassle free though I made some changes to the recipe to suit may laziness hahaha.

Ingredients:

500g minced meat or sliced meat
5 potatoes
Black pepper
1 cinnamon stick
Blended dry chilli
Salt and sugar to taste
Peas
Water
Tomato sauce
Tomato paste
Beef stock

Blended ingredients:
                                  1 onion
                                  6 red onions
                                  3 cloves garlic
Oil for frying

Method:

Season the meat with black pepper and salt and put aside.
Heat oil. Throw in the cinnamon stick and the blended ingredients.
Add the potatoes and mix well.  Add water cook the potatoes till half cook.
Add in the meat and tomato sauce, blended chilli, tomato paste, and beef stock.
Mix well and cover the pot with low heat till the meat and potatoes are cook.
Season with salt and sugar cook till gravy thickens.
Garnish it with peas, fried shallots and chopped coriander leaves with sliced French loaf.

Took reference from Tiffinbiru