PRINCESSES IN A TUB... ARE U SURE????

Ha ha ha...

This is what will happen if u made direct translation of Bahasa Malaysia to English..

Do not get me wrong ya.. Nothing censored here..

This dessert is known as PUTERI MANDI in Bahasa Malaysia.

We had this Puteri Mandi for tea-time yesterday.

Puteri = Princess

Mandi = Bathing

The Puteri Mandi is actually refers to the look of d dessert itself. 

Puteri or Princess is always referred to d beauty..

 And since they are soaking & floating in fluid.. they are like having bath in a bath tub.. 

That's how it got its name.. 

(I guess so.. it is my personal imagination)

Puteri Mandi in a pool... oooppsss.. in  a pot

Now, the Princesses  are in a tub..

Appreciate d beauty of d princesses....

This Puteri Mandi recipe is more or less d same as Bubur Cha-Cha recipe.. You can revert to my previous entry HERE for d recipe. Just that, u don't have to add dried cha-cha and all d potatoes. The Puteri itself is made of glutinous rice flour. You can give any color as u wish..

"Puteri Mandi, anyone...."

Talking about name of food, there is another dessert by d name of BADAK BERENDAM  in Bahasa Malaysia , and d direct translation will be D SOAKING HIPPOPOTAMUS.

Again, d look of d dish reflects d name.. As big as d hippopotamus.. D main character in d dessert is not as beautiful as d princess BUT is as big as d hippopotamus. 

Can u just imagine, how creative those people were, in giving name to a dish..

I will try to update n3 of d SOAKING HIPPOPOTAMUS if I got d opportunity to  prepare d dessert later.

As for now, just enjoy d PRINCESSES IN D TUB, ok...

Enjoy..

ANOTHER EXOTIC & TROPICAL LUNCH

It is Durian season now.. 

Durian is native to Malaysia, Indonesia and Brunei.

Everywhere, bloggers are bz with durian related posts.

google image

The edible flesh emits a very distinctive strong odour and penetrating. 

Some, regard d smell as fragrant.. 

Some, might found it very overpowering and even offensive..

TEMPOYAK

google image

TEMPOYAK refers to fermented durian flesh. It is usually made from lower quality durian or over ripen flesh which is quite unsuitable for direct consume.

Tempoyak is very Common among Malays. Just google out about tempoyak, you can find that there are varieties of recipe related to tempoyak. Shrimps in tempoyak broth is among the top.
Let us share, this native recipe of Malays in Malaysia..

SHRIMPS IN TEMPOYAK BROTH /

 GULAI TEMPOYAK UDANG

Ingredients:

1kg Shrimps

400ml cups Coconut Milk

1 cup Tempoyak

10-12 Bird eye chili

4 cm fresh turmeric

3 turmeric leaves

Salt to taste

Method:

1. Wash the prawn, de-shelled and remove its intestines.

2. Ground chili padi and fresh turmeric to fine paste.

3. Add in grounded ingredients, prawns, tempoyak and 200 of coconut milk into a pot.

4. Stir well to get the tempoyak dissolve and mix well over a low flame for 5 minutes.

5. Add in the balance of coconut milk, turmeric leaves and season with salt to taste.

6. Continue cooking until turmeric leaves are limp.

NEXT recipe...

my can't resist dish..

pea eggplant tree - google image

PEA EGGPLANT is another exotic tropical plants grow wild in Malaysia and other tropical country. Pea eggplant is known as TERUNG PIPIT  in Bahasa Malaysia. Again, these Terung Pipit is  very popular among Malaysian

pea eggplant - google image                                         

HOT-FRIED PEA EGGPLANT WITH ANCHOVIES/
TERUNG PIPIT BILIS BERLADO

Ingredients:
 250g dried anchovies - clean, halved and remove the head

2 bunches pea eggplant / terung pipit - halved and simmer in a 1/2 cup of water

1 bar Tempeh ( fermented soy beans) - cut into cube

10 - 12 Bird eye chili
5 shallotsSalt to tate
1 cup cooking oil
Method:
1. Using a pestel, ground chili & shallots to a paste. Set aside.
2. Fry anchovies until golden brown. Set aside.
3. Fry pea eggplant half cooked. Set aside.
4. Fry d tempeh until golden brown. Set aside.
5. Using d same cooking oil, sauté  d chili paste until fragrance.
6. Add in salt to taste.
7. Add in d pre - fried ingredients. Mix well.
8. Best serves hot with white rice. 

SELAMAT MENJAMU SELERA.

Semoga resepi pada hari ini, dapat membantu anda di luar sana membuat keputusan menu anda pada hari-hari mendatang..

BON APPETITE..

NURSYAFIQAH FAQIHAH's THE BIRTHDAY GIRL

Birthday Cake Lagi...
Another Birthday Cake... 
OMG..

HAPPY BIRTHDAY TO U

HAPPY BIRTHDAY TO U

HAPPY BIRTHDAY DEAR FAQIHAH

HAPPY BIRTHDAY TO U.....

Another birthday for d month

It was my second daughter's fourteenth birthday yesterday 20th JUNE 2012

HAPPY 14th BIRTHDAY TO NURSYAFIQAH FAQIHAH

 I made a 

"Strawberry & Chocolate Red Velvet Sundaes Cake"

for her..

Being inspired by Amelia Dessert on her Ice-Cream mood.. 
ONLY d ice-cream ya... not the ehem ehem...

Bulan Jun & Julai adalah bulan I akan paling bzzz membuat kek. Bukan sebab ada banyak order.. 

TAPI.. 

sebab ada ramai orang dalam family yang menyambut Besday.. 

There were 2 Birthdays in June & there will another 3 Birthdays in July..

WOW.. 

buat kek tu ok lagi, my passion... 

tapi, bab nak meghabiskan kek tu yang ada sikit problem.. penat makan kek aje  in these 2 months.

Back to Faqihah's Birthday. She is a Red Velvet's lover. 
If u asked her, what cake does she wants? 
Her answer will be Red Velvet.. 
As I wanted the cake to be finished up ASAP.. So, I decided to combine d red velvet & d sundaes.
Standardlah kan.. kalau ice-cream sure laju perginya.

 The ice-cream started to melt
 Amelia, above slice is for u... Since u r still in your ice-cream MODE.. not MOOD.. My pleasure to present 2 u the above sexy Strawberry & Chocolate Red Velvet Sundaes Cake.. Enjoy the cake b4 it melts..

THE VERY TEMPTING EXOTIC LUNCH

Still haven't figured out today's Menu?

I am done..

I am serving Malay cuisine at its most authentic. Walla..

Beef & Bone Clear Soup & Fried Petai Berlado (Chilli Paste)

WOW... It’s really great ambiance to have this  beef & bone clear soup with the fried petai berlado. What a perfect match... 

This is actually A PERFECT dish to keep you warm during a cold & rainy day.

(Tengah dok musim panas ni... boleh je lah, belasah aje.... janji SEDAPPPP....)

Essentially a traditional Malay recipe, it requires chunks of beef bones (ribs or from the leg) to be boiled with an array of roots, herbs and spices to make a clear broth. Garlic, ginger, turmeric, coriander (seeds and leaves), carrots, onions and potatoes are the usual seasoning ingredients.

Think no more.. Let us capture these 2 recipes.

BEEF & BONE CLEAR SOUP
Ingredients A
1 tsp aniseed (jintan manis)
1 tsp cumin (jintan hitam)
2 sticks of cinnamon (kayu manis)
2 pcs of star anise (bunga lawang)
5 pcs cardamom (pelaga)
5 pcs clove (cengkih)

Method
Gently fry/smoke all the above spices in a pan without oil
Using a pestle, grind the smoked aniseed and cumin to powder form, put aside

Ingredients B
1 yellow onion
7 cloves of garlic
5 red onions
1 inch of ginger
Method
Slice all Ingredients B.
Using pestle, coarsely pound the items

Ingredients C
1 kg beef bones + 200g beef

4 potatoes - halves
½ tsp ground white pepper
½ tsp black peppercorns (smash a little in pestle)
1 sup bunjut
6 tbs cooking oil
Salt & sugar to taste
A pinch of chicken stock
1 stalk of spring onion
1 stalk of Chinese celery (daun sup)
1 tbs fried shallots
Method
1. Place Ingredients A in pot together with Ingredients B and cooking oil. Saute until fragrant and a bit crispy
2. Add in beef and let cook a little
3. Add enough water to cover the meat.
4. Add in sup bunjut, ground white pepper, salt, sugar to taste. Cover the pot and cook over slow fire. Simmer until beef is cooked (about 2 hours)
5. Add in potatoes, ground white pepper and black peppercorns and fried shallots. Cover and cook for another 30 minutes
6.When ready, add in the fried garlic (for fragrance) and chicken stock. Cover pot for 10 minutes. Then taste for saltiness
7. Garnish with chopped spring onions, Chinese celery and fried shallots. Squeeze lime juice to cut the grease
8. Soup can be served with white rice or thick, crusty bread

TIPS:
If you prefer a hot and spicy soup, you can add chili sauce from steamed 10 bird’s eye chili with a pinch of salt and adding a little bit of beef stock (or warm water. Crushed them together and place in a small bowl.

NEXT..

Learn how to make healthy and exotic dish using PETAI. 

What is Petai? 

from Google image

Petai is also known as Parkia speciosa OR twisted cluster bean OR yongchaak OR stink bean. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, as such, not everyone eat Petai because of its bad smell.

It is said that Petai is a healthy food. Research showed that Petai could stimulate the production of hemoglobin in blood, reduce the blood pressure & stroke, boost brain power, overcome constipation, relief heatrburn etc. Thus, it will improve your mood & relaxing your body. 

Compared to an apple, it has 4x protein, 2x carbohydrates, 5x vitamin A & iron, 3x Phosphorus and 2x others vitamins & Minerals. Can i say that .. “A Petai A Day, Keeps the Doctor Away"

FRIED PETAI BERLADO (CHILLI PASTE)

Ingredients

100g dried anchovies /  ikan bilis
4 long flat petai / papan petai
10 -15 bird eyes chillies / cili padi

2 fresh red chillies / cili merah6 shallots / biji bawang merah
Salt & Sugar to taste / Garam & Gula seukup rasa

Cara / Method
1. Get the petai ready. Slightly scrape the petai skin to eliminate the bitter taste of the skin. Halves the petai beans with d skin.

Bersihkan petai. Jangan dibuang kulit. Kikis kulit dgn pisau sebab kulit pahit kalau dimakan. Buang kulit tepi dan potong petai sebiji-sebiji bersama kulit. Belah biji petai dgn kulit.
2. Using pestel, grind the chillies & shallots coarsely.

Tumbuk cili dan bawang merah.

3. Fried the anchovies to golden brown. Set aside.

Gorengkan ikan bilis hingga garing, ketepikan. 

4. Next, fried the petai  halves cooked. Set aside.

Dan kemudian gorengkan petai dan angkat bila agak masak,ketepikan. 

5. Using the same cooking oil, fried the grind  chili paste to fragrant. Add in d fried petai and anchovies. Salt & sugar to taste. Mix well.

Dengan menggunakan minyak yg sama, tumis bahan2 yang telah ditumbuk tadi hingga naik bau. Masukkan petai dan ikan bilis. Garam & gula secukup rasa. 

6. Ready to serve.

Angkat bila telah digaul sebati. Boleh dihidangkan.

very d tempting tu.... x leh tahan kan... jangan marahhhh ha... kalau ada yang ngencesss kat luar tu..

SELAMAT MENJAMU SELERA 

BON APPETITE