CHILLI FRIED OKRA WITH TEMPEH & EGGS / BENDE GORENG BERLADA

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Even though my oven is closed, my kitchen definitely has to run its normal operation.

Since the incident, I m a bit particular on my diet. I m more on fruits & vegetables.. & minimizing the intake of carbohydrates & fat.

I realize that I got to love my body very much now.. 

As, HEALTH IS THE MOST IMPORTANT THING THAT MANKIND SHOULD APPRECIATE..

OKRA known in many English-speaking country as LADY's FINGERS or in Bahasa Malaysia as BENDI and some even call it BENDE.

BENDI is actually incredibly healthy. It is actually quite tasty and nutritious too.

Let me describes its nutritions..

It is LOW in CALORIES.

It is HIGH in CALCIUM, FIBER, VITAMIN C, FOLATE, MANGANESE & MAGNESIUM.

Let us share my very simple OKRA menu.

CHILLI FRIED OKRA WITH TEMPEH & EGGS

Ingredients:

• 200g Okra (small)

• 1/2 packet of Tempeh - thinly sliced, fried & put aside

• 2 Onions, thinly sliced

• 2 red chillies, chopped

• 2 tbs cooking oil

• 3/4 tsp pounded anchovies

• 1/4 tsp Turmeric powder

• Salt to taste

• 2 eggs

Method:

1. Wash okra under running water and slice off the ends.

2. Cut as per your preference. Set aside.

3. In a wok, heat the oil and sauté onions till they become translucent.

4. Add the chopped chillies, pounded anchovies, turmeric powder and stir-fry for 2 minutes.

5. Add eggs and scramble fry for 1 minute. 

6. Add okra & fried Tempeh and stir-fry for another 2 minutes.

7. Cover and steam over medium heat, until tender (about 5 minutes).

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..

VILLAGE STYLE MENU / MENU KAMPUNG

KERABU PUCUK PAKU & ASAM PEDAS AYAM

BW to DAPUR TANPA SEMPADAN yesterday & craving for CMG's heritage menu.. 

Therefore, I have set my mind, I shall go for Malay heritage menu today.

Fortunately, this morning, I managed to score some lovely wild fern shoots / pucuk paku from d Acheh's Store @ USJ8. 

So, here u r.. d incredibly delicious appetizer for d day.. 
WILD FERN SHOOTS SALAD.

  By right, the salad is best mixed with cockles.. but, d cockles were omitted this time around since those in the store were not so fresh. I substituted cockles with dried shrimps.

WILD FERN SHOOTS SALAD RECIPE / 

KERABU PUCUK PAKU RESEPI

Ingredients :

400g wild fern shoots / pucuk paku

100g bean sprouts

20g dreid shrimps

1/4 cup freshly grated coconut
2 - 3 tbsp coconut milk (optional)
1 shallot - pounded

5 bird's eye chillies - pounded

2 tbsp fresh lime juice

2 tsp sugar

1/2 tsp salt

Method :

1. Snap the shoots of the wild fern. Blanch the fern shoots in boiling salted water for 1-2 minutes. Remove the fern shoots from heat and dip into cold water. Drain well and set aside.

2. Blanch d bean sprouts as well. Drain and set aside.

3. Soak dried shrimps. Drain and set aside. 

4. Toast the grated coconut in a pan over low heat, stirring occasionally until crisp, aromatic and golden brown; about 20 minutes.

5. Grind finely d dried shrimps, shallot & chillies in a mortar and pestle.

6. Mix well all ingredients. Season with the coconut milk. Add lime juice, salt & sugar to taste.

SOUR & SPICY CHICKEN STEW / ASAM PEDAS AYAM
As I m craving for Malay heritage menu, here comes d second dish of d day..

Asam pedas is a dish that is very synonymous with Malacca, Malaysia.  Asam pedas literally is  hot/spicy and sour and is basically a stew of fish or beef in a light gravy.  
Ingredients:

Half bird of chicken - cut into 12 pcs

40--50 ml cooking oil

A - Finely ground:

15-20 dried chilli - soak in hot water and cut into 3cm lengths

6 shallots big

3 garlics

1" ginger

1 tsp black pepper

1 tbs  shrimp paste / belacan

B

3 stalks lemon grass - slightly bruised

3 stalks polygonum leaves / daun kesom

1 tbs tamarind paste - mixed with 500ml water

Salt & sugar to taste

Method:

1. Using an electric blender, finely grind the A.

2. In a pot, heat oil over medium heat, sauté ground spice paste until fragrant, stir occasionally.

3. Add in ingredients B.

4. Add in d chickens. 

5. Simmer over low heat for 15 -20 minutes or until d chicken is cooked.

6. Salt & sugar to taste.

Bon appetite everybody..

Have a nice Friday.

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