SAMBAL TUMIS SOTONG KEMBANG

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Are U guys out there in dilemma of what to cook for lunch??

Same here.. I m definitely blanked early this morning..

BUT

Worried no more... Let me give you an idea.. Check this out..

Apa ni..?? What is this..?

This is Sotong Kembang / Sotong Rendam... OR Soaked Squid..

SAMBAL TUMIS SOTONG KEMBANG

Those who r familiar with Asian cuisine, definitely need no introduction to SAMBAL..

Those who r not, SAMBAL is actually a chilly based paste.. It is a mixture of mainly dried chillies, garlic & shallots.

So now, let us check it out this signature Malay recipe. This dish is simply savory.

SAMBAL TUMIS SOTONG KEMBANG / 
SOAKED SQUID IN SAUTEED CHILLI PASTE

Bahan2 / Ingredients:

2 sotong kembang - dibersih & dipotong /

- 2 soaked squids ~ wash and cut into desired size

15-20 cili kering - direndam dlm air panas /

- 15-20 dried chillies - soaked in hot water

1 sb belacan / 

- 1 tbs shrimp paste

6 bawang kecil / 

- 6 shallots

2 bawang putih / 

- 2 garlics

1/2 sk asam jawa /

- 1/2 tsp  tamarind paste

1 cwn air /

- 1 cup water

1 bawang kuning- dihiris bulat / 

- 1 yellow onion - cut into rings

garam & gula secukup rasa / 

- salt & sugar to taste

Cara2 / Method :

1. Kisar halus cili kering, bawang kecil & bawang putih.
In a food processor, mix & blend dried chillies, shallots & garlics to a paste.

2. Panaskan minyak di dalam kuali. Tumiskan bahan2 kisar tadi.
Heat oil in a deep wok. Add in the blended paste.

3. Tumis sehingga pecah minyak. Masukkan bawang kuning yang dihiris tadi. Gaul sebati
 Sauté until oil floats on top. Add in the yellow onion and mix well.

4. Sementara itu, sebatikan air & asam jawa. Tapiskan air asam jawa ke dalam  tumisan cili. 
Meanwhile, mix water and tamarind paste. Sieve the tamarind water into the saute paste. Bring it to boil.

5. Masukkan sotong kembang. Masak sehingga sedikit pekat. 
Add in the soaked squid.Cook until the gravy thickens. 

6 Sesuaikan rasa dengan garam & gula. 
Season with salt and sugar.

 

It is best to serve this sambal with plain white rice..

It will be a great combo for Nasi Lemak as well.

I m definitely going to have it with my wheat germ bread..sob..sob..sob..

Semoga resepi di atas dapat memberi sedikit idea kepada teman2 di luar sana tentang apa yang nak dimasak untuk hari ini.. esok.. lusa..

Bare in mind ya... squid is high in cholesterol..

So, have it moderately..

SEAFOODS MENU FOR LUNCH

 Assalammualaikum wth. & good day greetings..

Have you guys decided of what to have or to cook for lunch today?

I have prepared early lunch, as I got to settle few banking matters today.

For those, who r yet to decide on your lunch menu.. Perhaps, below menus could ring a bell.

Are u feeling crabby today..?? 

Lets have CHEEZY CHILLI CRABS

Yummy.. yummy... yummy... 

I believe that crab is one of the most delicious seafood that everyone would enjoy.

CHEEZY CHILLI CRABS RECIPE

Ingredients (A):

5 flower crabs - clean, halves cut & drain

salt

turmeric powder

Method:

- 1. mix d crabs with salt & turmeric powder

- 2. Deep fried.

- 3. set aside

Ingredients (B):

5 garlics

6 shallots

6 fresh red chillies

3 tbs cooking oil

salt & sugar to taste

4 tbs grated mozzarella chees

Method :

 -1. In a food blender, blend d garlics, shallots & red chillies to a paste.

- 2. Heat the cooking oil in a wok. When the oil is moderately hot, saute the paste until it is fragrant.

-3. This should take about 15-20 minutes.

-4. Add salt & sugar to taste.

-5. Stir d paste constantly, it is ready when oil from d paste floats to the top.

-6. Add in the fried crabs. Mix well until d crabs r fully coated with d paste.

-8. Ladle them in a casserole. Sprinkle mozzarella cheese.

-9. Speed bake in oven just to melt d cheese.

10. Ready to serve.

WATER SPINACH IN SHRIMP PASTE / 

KANGKONG BELACAN

Kangkong or water spinach / water convolvulus is another locals' favorite veggie dishes.

Straight up to d recipe ya..

KANGKONG BELACAN RECIPE

Ingredients :

200g Kangkong

8-10 pcs fresh shrimps

1 fresh red chilli - pounded

5 garlics - pounded

1 cm of toasted belacan (dried shrimp paste) - pounded

Salt & Sugar to taste

Cooking oil

Method :

-1. Cut, clean & drain the kangkong.

-2. Heat cooking oil in a pan/wok.

-3. Saute the pounded ingredients till fragrant.

-4. Add in d fresh shrimps.

-5. Add in kangkung and stir fry on high heat. Add about 1 tbs of water to keep d veggie moist.

6. Season with salt & sugar to taste.

wallaaa... here u r

Both recipes are best serve with hot white rice.

Bon appettite.. ENJOY..

KITCHEN's REMEDIES - RED SNAPPERS CLEAR SOUP & DESSERT FROM AMELIA's DESSERT

I m sneezing, coughing, aches, and chills... Mood is swinging everywhere

I need remedies..

 These very nasty cough and cold really make me feels miserable.. 

Can't even open my eyes widely..My eyes are watering.. 

The gang of viruses are really attacking me now. No more mild cough & cold as before..

I believe that, there should be HIQMAH (Hidden benefits) & QIFARAH (Faith from ALLAH) of all the sickness.. 

I always pray for my good health from Allah..
INSHAALLAH.. AMINN.. 
 Medicine cabinet  or Doctor's prescriptions aren't the only place we can find remedies. 

Should you want to boost your immune system or to prevent sickness, I believe that some wonderful foods and drinks will help you get through the cold and flu season.

It is said that one of the best cold and flu remedies isn't found at the pharmacy, it is in your kitchen.

Soup can help to ease your symptoms and may even shorten the duration of your cold. Plus, it just tastes so good. You may have different version of soups, be it chicken, beef or fish soup.. They are all with difference nutrients.

I love fish soup very much.. 

Fish soup isn't the only meal in a bowl that can make you feel better when you are sick. These delicious soups and stews are perfect for a slurping meal that will give u the protein and nutrients you need to fight cold and flu.

This is my MOM's recipe..

RED SNAPPERS  SOUP RECIPE
Ingredients  A - pounded with mortar  & pestle :
3 shallots/ bawang merah
5 garlic / bawang Putih
1tbs Coriander / ketumbar
1tbs Cumin / jintan Putih
1tsp black pepper corn / Lada hitam

2 tbs cooking oil
2 pcs dried tamarind / Asam keping
2 sticks celery - sliced
1 litre water
Fish balls

Method :
1. Heat cooking oil in a pot.
2. Add in the pounded ingredients . Sautéed to a nice aroma.
3. Pour in  water. Bring to boil.
4. Add in dried tamarind, sliced celery, fish balls & fish.
5. Salt to taste. Bring to boil again
6. Garnish with fried shallots, onion springs & parsley.

Kadang-kadang bila dah demam, selera makan pun x de.. Makan ni x sedap.. makan tu pun x sedap...

Mulalah teringin nak makan macam2.. Sekarang ni dok teringat kat Bubur Cha-Cha Amelia from AMELIA's DESSERT.. Somewhere last week Amelia belanja makan Bubur Cha-Cha..

ini lah dia bubur cha-cha from Amelia... tq dear..

Got to stop right here, I guess... I M ON DRUGS... 

My bed is waving at me..

Till we meet again in my best health condition.. InshaAllah..

KARI KEPALA IKAN TENGGIRI / FRENCH MACKEREL's HEAD CURRY

Kari kepala ikan adalah makanan yang tidak asing lagi kepada rakyat Malaysia. Kari kepala ikan sangat popular di kalangan masyarakat Melyu, Cina dan India. 

Fish head curry is a famous Malaysian staple food. It is a very popular dish among Malay, Chinese and Indian. So.. allow me to share this favorite dish of MALAYSIAN.

Masakan kari kepala ikan selalunya akan menggunakan ikan-ikan seperti, ikan jenahak, ikan merah & tenggiri. Dimasak didalam tumisan kari yang pekat dan ditambah dengan pelbagi sayuran seperti bendi, terung, kobis, carrot dan lain-lain lagi. Kari kepala ikan enak dimakan bersama nasi putih.

It is a dish where the head of any big fish such as golden snapper,red snapper or mackerel & etc,  is semi stewed in thick curry with assorted vegetables such as lady fingers, egg plants, cabbage, carrot and usually served with rice.

Keenakan kari kepala ikan terletak kepada rasa lemak pedas dan masam yang diolah daripada santan dan air asamnya.

It is very rich and smooth in texture with spicy and sour taste. Besides the spice mix, coconut milk & tamarind juice play important roles in this recipe.

KARI KEPALA IKAN TENGGIRI / 

FRENCH MACKEREL's HEAD CURRY

Ingredients :

• 1 kepala ikan pilihan anda 
• 1 fish head of your choice 
• 6 bawang merah - dikisar
• 6 shallots -blended
• 2cm halia - dikisar
• 2 cm ginger - blended
• 3 bawang putih - dikisar
• 3 garlics - blended
• 2 tomato - 1 didadu & 1 dibelah 4
• 2 tomatoes - 1 finely diced & 1 - wedged for garnishing
• 5 bendi 
• 5 lady fingers
• 1 tangkai daun kari
• 1 spring curry leaves
• 1/2 cawan air asam jawa
• 1/2 cup light tamarind juice
• 2 cawan santan
• 2 cups coconut milk
• air / water
• minyak masak / cooking oil
• garam secukup rasa / salt to taste
• 
  
• Seasoning mix:
• 3-4 sb rempah kari ikan / 
• 3-4 tbsp (more if required) fish curry powder
• 1 sk serbuk cili
• 1 tsp chilli powder
• 1 sb halba campur
• 1 tbs fenugreek
• 
  
• Cara / Method :

1. Panaskan lebih kurang 3 sb minyak masak, api kecil.

    Heat about 3 tbs of cooking oil over low heat.

2. Masukkan halba campur. Kacau rata, supaya tidak hangus.

    Add in fenugreek. Stir well so that it won't burn.

3. Masukkan bawang merah + halia + bawang putih yang telah dikisar tadi.  

    Masukkan juga daun kari. Kacau rata.

   Add blended shallots, garlic, ginger and curry leaves. Stir well.

4. Apabila tumisan mula naik minyak, masukkan rempah campuran. Tumis 

   sehingga naik bau wangi.

   As the mixtures become translucent, add the seasoning mix and saute till 

   fragrant.

5. Masukkan pula tomato yang telah dipotong dadu tadi. Kacau rata.

   Add the chopped tomato. Mix until well blended.

6. Masukkan santan kelapa dan air asam jawa. Tambah garam secukup reasa. 

    Sekiranya anda inginkan kari anda sedikit cair, tambahkan air.

   Add the coconut milk and tamarind juice. Add salt to taste. Should you want 

   your curry to be a bit dilute, add some more water.

7. Kacau rata, dan biarkan mendidih.

   Stir and let the curry to boil.

8. Masukkan kepala ikan pilihan anda. Biarkan kari anda mereneh seketika, 

    sehingga kepala ikan masak.

    Add the fish head, let it simmer till he fish is cooked.

9. Masukkan pula sayur2 pilhan anda seperti bendi, terung atau kobis.

   Add lady fingers and/or egg plants  and/or cabbage as u wish.

10. Tambahkan cili hijau, tomato & daun ketumbar untuk memberi warna 

     kepada kari anda.

    Garnish the curry with green chillies, wedged tomato & coriander leaves.

something that you can resist

wallaaa... bon apetite

THE CLASSICAL UDANG SAMA UDANG

Rasa malas nak memasak di hujung minggu, selepas penat berkayuh Isnin - Jumaat..

Finally, sekolah telah pun melabuhkan tirai untuk bercuti selama seminggu. 

Bolehlah rehat sikit..

So, kepada mereka yang rasa2 tak kuasa nak mengadap dapur lama2.. Bolehlah cuba resepi yang segera ini ya... Budak2 gerenti suka.. Bapak budak apatah lagi.. 

Sambil tu layan lah lagu klasik Udang Sama Udang tu ya..

AWAS..

MENU YANG KAYA DENGAN KALORI DAN TINGGI DENGAN KOLESTROL

BEWARE OF THIS ..

VERY RICH IN CALORIES  AND HIGH IN CHOLESTEROL MENU.

Udang goreng tepung yang sungguh lazat dan rangup.

Very tasty and crunchy shrimps.

UDANG GORENG TEPUNG
DEEP FRIED SHRIMP

Bahan-bahan / Ingredients :

250g udang - besaiz sederhana
250 g prawns, medium size
50g tepung serbaguna/gandum
50 g all purpose flour / wheat
50g tepung jagung, asingkan 2sk
50 g corn flour, set aside 2 tsp
1sk serbuk penaik
1 teaspoon baking powder
1 putih telur - dipukul sedikit
1 beaten egg white
1/2 sk garam (secukup rasa)
1/2 teaspoon salt ( or to taste )
2 cubit serbuk lada
2 pinches pepper powder
minyak untuk menggoreng
oil for frying



Cara-cara / Method :

1. Bersihkan udang. Buangkan urat belakang udang. Buangkan kepala udang tetapi kekalkan ekornya.
Wash and clean shrimps. Devein ( black nerve ), remove head and keep tail intact. 
2.Toskan udang. Lapkan udang dengan tissue sekiranya masih basah.
Drain out water and wipe with a kitchen towel.
3. Gaulkan udang dengan garam. Perapkan seketika selama 15 minit.
 Apply salt and keep aside for 15 minutes.
4. Di dalam mangkuk yang besar, satukan semua bahan. Gaul semua bahan sehingga mesra dan menjadi adunan tepung yang sedikit pekat.
In a wide bowl, mix all purpose flour, corn flour, beaten egg white, salt and pepper powder. Mix it well and make a thick batter. 
5. Biarkan seketika di dalam peti sejuk selama 1/2 jam.
Keep aside in refrigerator for half an hour.
6. Gaulkan udang dengan 2sb tepung jagung yang di asingkan tadi.
Sprinkle extra 2tsp corn flour over shrimps.
7. Panaskan minyak di dalam kuali. Apabila minyak telah sedia pans, kurangkan kepanasan api.
Heat oil in a frying pan. Reduce the heat to medium. 
8. Pegang ekor udang, dan celupkan ke dalam adunan tepung. Goreng sehingga udang kekuningan
Dip each shrimp in batter and deep fry the shrimps until golden brown.

SEAFOOD FIESTA

 Tonight's Dinner.. Seafood Feast.. 

Paprika Cheezy Stuffed Lobster

 Jumbo Baked Tiger Prawn

 Ada lagi..

Creamy and Sweeet & Sour Mussels 

Side dishes, potato wedges and garlic bread.

So, semua orang dah mabuk seafood malam ni.. We enjoyed our dinner...

D seafood feast was a success.. Alhamdulillah.

UDANG & UDANG LAGI.. tapi... UDANG KARANG aka LOBSTER DAN UDANG HARIMAU

Believe it or not.. These lobsters were from Hindi Ocean. 

We bought them from local supplier. Should anyone interested, we could arranged them to be delivered right to your door step. 

 Their size & weight were varies. 

This one is approximately 600g.

 This  one weight approximately 500g.

I am going to get these Mr Lobsters ready for dinner tonight.

TUNGGUUUU...

I am not done yet.. Let me introduce you to Udang Harimau. Original from Hindi Ocean.

Besar tu..

Malam esok, kami nak kenduri seafood anak-beranak.