Hi. I am back with another short post… Random thoughts on this long mid-year break. Yep, we’re having two weeks break and this is such a blessing! Alhamdulillah. What could be much better than spending your holiday with your loved ones? 😀
I had this short conversation with a friend of mine on being grateful. Well, I actually have had so many conversations on being thankful on things that we have, rather than complaining on whatever we have not owned (yet). I have come to realize that the more you are filled with gratitude, the more you will earn in the future. Sometimes you might not, but I have learnt that by being more appreciative, I tend to not take things around me for granted. Let’s say if I am so tensed about my job… Just imagine about a job other than being a teacher. Can I cope with that? At least I have everything I need. I don’t think that I can work well in other fields, and in fact, this is the best for me.
Just believe that He knows whatever we don’t. So I’d like to remind myself to be thankful each day until the end of my life.
This year, I had to fast for two weeks in Johor with my colleague. Other than being with my family, I’ve been waiting to be back home to enjoy all the homemade traditional delicacies! One of my brother’s favourite dessert on this fasting month is the caramel pudding prepared by my mom… I actually have been thinking of having this dessert ever since I was in Johor. Mother knows best, isn’t she?
She told me it is the easiest recipe she has ever tried! I saw her preparing it more than once, and it is indeed as easy as ABC! (Not until you have done it yourself, and the recipe works, and the food tastes delicious! Hahah!). Now let’s get into preparing the pudding. Nak bakar dalam oven (double boiling) boleh, atau nak kukus pun boleh. You choose… okay? 😉
Telur- 3 biji
Susu cair-suku gelas
Esen vanilla-1 sudu kecil
Air masak-1 cawan
Karamel gula hangus:
Cairkan 1 senduk (bulat) gula pasir bersama 3 sudu besar air masak di dalam frying pan hingga perang. (P/s: Pastikan api kecil supaya tak hangus ye!).
Letakkan dalam bekas kaca/acuan yang diingini (yang tahan panas & sedikit besar sebab nanti nak letak adunan puding pula).
Dalam 1 gelas, campurkan susu & 1 senduk (bulat) gula dan kacau hingga larut.
Dalam bekas lain, pukul (lembut) 3 biji telur & masukkan esen vanilla.
Campurkan susu tadi bersama adunan telur. Tambah sedikit air (lebih kurang setengah cawan) jika perlu.
Tapiskan campuran dan masukkan dalam mangkuk caramel tadi.
Bakar selama setengah jam tanpa ditutup aluminium foil (teknik ni dipanggil double boil katanya)- letak air dalam dulang pembakar (pada 15 minit pertama, api atas bawah, dan pada 15 minit kemudian api bawah sahaja) atau boleh kukus sahaja selama 20 minit & tutup bekas dengan aluminium foil.
Cara nak tahu pudding sudah masak, boleh cucuk dengan lidi… Sekiranya adunan tidak melekat, maknanya dah masak lah tu…
Thank you Mama for sharing this recipe! All credits goes to her… I am just retyping her recipes she found on the net…
Hi! I guess some of us might be familiar with the famous line… It is a quote from Hamlet which means ‘To act or not to act’?
This question actually exists in my mind as I watch this particular video by Aiman Azlan on whether you are ready for a marriage? The response was quite interesting… It is not a question whether you are ‘ready or not’, but rather ‘how much have you prepared yourself towards THAT goal’?
Ready vs prepared
At first, I thought these words might have the similar meaning. However, as I was watching the video, I think they might have slight different definitions. Prepared sounds more optimistic, I think, hahah! As if you have plans in case things does not work out, and just in case you have to face any consequences in the future, you always have plan B. From what I understood, being prepared also equals to making sure that you will have all the knowledge that you need before doing something. For instance, if I want to bake pineapple tarts, I might need to have the knowledge on how to produce it- the ingredients that I need, the optimum temperature to bake the tart, etc. (Why am I sounding so academical all of sudden?hahhah). The point is… I think preparing yourself sounds more practical, rather than being ready which focuses more on the feeling itself- the emotional part.
Was I ready?
Well, I guess this does not solely applies on marriage. It also applies in any situations. Let’s say… I used to have an ambition to become a teacher. That was one of my dreams ever since I started my foundation in TESL. I thought that I will be 100% ready as I finished my final practicum at school. I had my practicum twice! The first one was known as ROS (observing and preparing reports by getting yourself familiar with the school environment). However, reality hits me hard as I had my second practicum in Gombak. I wasn’t ready at all! Well, maybe 60% ready… Perhaps I thought I was only 70% ready once I got posted to Johor. Believe me, you will never ever be emotionally ready for anything. In fact, I still get anxious whenever someone (even my own colleague) wants to observe me teaching in my own class. I’ve done it thousands of times, yet I am still learning to be better.
Hello readers! Another thread on the same day, both are about food! I am so proud of myself because I have been so productive tonight…! *pats on my back*
Beberapa hari yang lepas, mama nak masaklah bubur jagung untuk minum petang. She always prepare something for tea before my dad reaches home from work. So, before she performed the asar prayer, she asked me to prepare the ingredients. Saya pun potonglah jagung daripada batangnya… Ambil daun pandan, dan campurkan santan & air untuk didihkan. After she finished her prayer and went into the kitchen, she complained my weird method of cooking. Hahah…
“Tak ada orang rebus santan awal-awal… Karang berketul…”
Lama dia termenung di sinki. Memikirkan apa nak buat dengan santan yang dah cair bercampur dengan air dalam periuk tu. Kalau ikutkan anak dia ni, masak aje… Asalkan sedap. But I know her better, she prefers a better presentation. Hahahah… Mujur belum mula memasak lagi! Jadi beginilah cara yang helok lagi ‘senonoh’ untuk memasak bubur jagung yang sedap dan cantik (tak berketul santannya).
Bubur Jagung Mama Dee
Daun pandan- Basuh & ikat
Gula nisan (or nisang in terengganu accent…?)
Susu cair (optional-untuk rasa lemak-lemak manje)
Garam- sikit (untuk naikkan rasa lemak santan)
Read this carefully for better results 😉
Rebus air bersama daun pandan sampai wangi.
Masukkan jagung. Rebus.
Masukkan sagu atau barli (kalau ada).
Masukkan santan dan kacau perlahan-lahan… Api perlahan manja aje… Supaya santan tu larut dengan cantiknya. (Susu cair kalau perlu.. My mom masukkan sebab santan sikit. Aku lah tu yang pi cairkan awalnye! Hahah).
Tambah gula putih, gula nisan (or nisang), dan garam secukup rasa.
Bila dah cantik agak-agak dah larut semua… Siap!
So that’s the end of the recipe. Moral of the story… Santan tak boleh masuk awal-awal ya? Nanti berketul… Tak cantik. Boleh jadi sedap, tapi tak selera. Boleh terlupa pula tips tu. Huhu.
Kalau dulu-dulu pernah takut nak masak pasal takut tak sedap, sekarang dah berani lah sikit sebab ada housemate yang rajin memasak. Haha! Sedikit sebanyak terinspirasi lah sikit nak asah skil memasak ni. Maklumlah, nak survive tempat orang… We’re living in a rural area, so you won’t easily find a fancy restaurant nor a drive-thru. Hence, cooking a.k.a. homemade food is the answer!
Since it is a one-week school holiday, my mother requested to have singgang ikan for lunch. I told her my previous experience back in Johor was a total failure! To my surprise, I tried her recipe that day and it worked! It tastes just the way how it supposed to be. Hehe.
Jadi, inilah resepinya. Mudah aje. Another thing that I’ve learnt in cooking is to have patience and experience. That’s why you have to learn cooking from someone who really knows how to cook well, not google! (Well, you can google for the recipe, of course… But I guess most of the important techniques are not mentioned. That’s why I think it is better to ask an expert. Heh).
Resipi Singgang Ikan Tongkol Terengganu-Style
Air (setengah periuk saiz sederhana)
Bawang besar- setengah labu
Bawang putih – 2 ulas
Lengkuas- 5 hiris aje
Kunyit hidup- 1 batang kecil (hiris)
Ikan tongkol – 3 ketul
Asam keping- 2 keping (kalau tak ada, guna asam jawa satu sudu kecil)
Garam kasar (tastes better…)
Isi air dalam periuk. Rebus bawang besar, bawang putih, lengkuas, dan kunyit hidup.
Bila dah mendidih, masukkan ikan tongkol. Rebus sekejap.
Hampir masak, masukkan asam keping (atau asam jawa).
Masukkan garam secukup rasa.
Voila! Kacang kan? Boleh hidang dengan pencicah yang enak-enak macam budu atau belacan. Oh! Cakap tentang belacan… I had an argument with my mother about how to prepare sambal belacan… Hahah. I asked her whether she wants me to cut the onions. She laughed at me and told me that she only uses chili, tomatoes, and lime. Looking at my puzzled face, she changed her reaction; “Or you wish to try the viral sambal belacan on Facebook?”. So I agreed. Senang jugak.
Resepi sambal belacan viral kat FB
Bawang besar- hiris
Bawang putih- hiris
Limau kasturi- perah air & hiris kulit & buang bijinya
Belacan- potong kecil
Potong semua bahan-bahan.
Tumis bawang besar, bawang putih, dan cili sampai naik bau & layu. (Jangan sampai hangus! Pahit sambal belacan korang kang…)
Blend bahan tumis tadi bersama belacan, air perahan limau & kulit limau tadi (ingat, jangan letak biji limau…! Karang pahit belacan korang-another reminder..! HAHAHA).
Selalunya singgang ni orang makan dengan budu… Tapi kalau tak makan budu, bolehlah nak cuba bersama sambal belacan… Tempoyak budu ke… Cencaluk tak pernah try sebab tak boleh telan. I don’t really like the way it looks like and the smelly paste. Egh. Sorry orang Melaka…
Oh, boleh juga hidang dengan ulam-ulaman. Anything! Pucuk ubi rebus, pucuk jambu golok, ulam raja, ulam pegaga… These are waaaaaaaay better than consuming supplements yah ladies! The good news is this helps in maintaining the youthfulness of your skin a.k.a. awet muda!
I hope this thread kind of helping you to prepare your first singgang ikan ever…. Or perhaps inspire those who are afraid to cook to at least … try. 🙂