TODAY'S LUNCH MENU

CHICKEN IN HOT COCONUT MILK BROTH /

AYAM MASAK LEMAK CILI API

&

SAUTEED LONG BEAN with FERMENTED SOY BEANS / 

SAYUR GORENG KACANG PANJANG & TEMPEH

YES... I m back again.. 

It took me quite an effort to comeback.. I m bzzzzz like a bee.. but no honey????  hehehehe..

But, here I am again...

HAPPY WEEKEND.. 

Bit tight with house chores & baking for d past few days. 

Normally, I do not cook during d weekend.. OFF DAY.

Today, got to cook.. WHY??

The man in this house was so bz, sitting in his corner in front of d iMac. 

Hubby is too bz with d internet & d updates of Bersih 3.0.. 

Can't be disturbed.. 

With all the political issues and d expecting election days... Surely, they are serious matters to some.

Lets not disturb him... 

Again, the specialty from Negeri Sembilan.... D masak lemak cili padi, which is another favorite dish in this home. While this dish uses chicken, it can be substituted with meat, prawns or a firm white fish.

CHICKEN IN HOT COCONUT MILK BROTH /

AYAM MASAK LEMAK CILI API

Ingredients :

500 g chicken, cut into small pieces

1 teaspoon salt
2 pieces dried tamarind (asam keping)
1 cup thick coconut milk
2 cups thin coconut milk
1 turmeric lea
1 lemon grass - knocked
1/4 tsp turmeric powder
2 potatoes - halves
1 tomato - quatered
Salt and sugar to taste
Pounded paste:

8-10 bird’s eyes chillies
2 cm ginger
1cm galangal
8 shallots
2 cloves garlic
Method :

1. Rub the chicken pieces with salt & turmeric powder and let marinate for 10 minutes.
2. Stir in the grounded ingredients with asam keping, turmeric leaf, lemon grass and thin coconut milk into a pot and bring to a slow boil.
3. Add chicken pieces and simmer until the gravy thickens. 
4. Add in the potatoes. 
5. As d potatoes become tender. Add thick coconut milk and salt to taste. 
6. Lastly, drop d tomato.

Tak tau nak masak apa sebenarnya.. Ditambah lagi dengan kemalasan dan kepenatan yang melanda... so, kita main campak2 ajelah ya..

Jom tengok menu sayur pulak ya... 

Anak2 gerenti kurenggggg... tapi, depa suka tempeh tu... Nanti, depa pilih tempeh aje.. So, tinggallah yg hijau2 aje untuk Mama & Papa..

SAUTEED LONG BEAN with FERMENTED SOY BEANS / 

SAYUR GORENG KACANG PANJANG & TEMPEH

Ingredients :

300 gm long beans

4 pips garlic

2 shallots
1tbs dried shrimps - soaked & toast
1 tbs oyster sauce
a few splashes of fish sauce
1 1/2 tbs cooking oil
salt
Method:
1. Rinse then cut long beans into 1 inch lengths. Keep aside.

2. Cut the fermented soy beans (tempeh). Fried them. Keep aside. 

3. Pound garlic, shallots and dried shrimps in a pestle and mortar. Make them medium fine.
4. Heat a wok. Pour in the cooking oil. Saute the pounded paste until fragrant on medium heat. 

5. Add oyster sauce and some black pepper if you like. 

6. Drop in the prepared long beans & d fried 'tempeh'.

7. Sauté them on high heat until the beans are tender. ( i don't like it to be so tender.. like them crunchy)

8. Add salt to taste.

Bon Apetite..

   

Sedikit slot menggamit kenangan k...

Masih ingatkah lagi pada tudung saji tu..

Sape ada simpan lagi tudung saji camtu???

KLASIK gitu