Resepi: Bubur jagung Mama Dee

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).

Macam ni lah harapnya, rupa cantik. Gambar ihsan google.Okay okay, next time saya snap gambar sendiri (Note: Kalau rajin/sempat).

Bubur Jagung Mama Dee

Bahan-bahan:

  • Daun pandan- Basuh & ikat
  • Jagung
  • Sagu
  • Barli (Optional)
  • Santan
  • Gula putih
  • Gula nisan (or nisang in terengganu accent…?)
  • Susu cair (optional-untuk rasa lemak-lemak manje)
  • Garam- sikit (untuk naikkan rasa lemak santan)

Cara-cara:

Read this carefully for better results šŸ˜‰

  1. Rebus air bersama daun pandan sampai wangi.
  2. Masukkan jagung. Rebus.
  3. Masukkan sagu atau barli (kalau ada).
  4. 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).
  5. Tambah gula putih, gula nisan (or nisang), dan garam secukup rasa.
  6. 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.

Good luck!

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Resepi Singgang Ikan Mama Dee

Hello dear readers!

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).

Basically, this is how it looked like… Photo from Google.

Resipi Singgang Ikan Tongkol Terengganu-Style

Bahan-bahan:

  • 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…)

Cara-cara:

  1. Isi air dalam periuk. Rebus bawang besar, bawang putih, lengkuas, dan kunyit hidup.
  2. Bila dah mendidih, masukkan ikan tongkol. Rebus sekejap.
  3. Hampir masak, masukkan asam keping (atau asam jawa).
  4. 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

Bahan-bahan:

  • Bawang besar- hiris
  • Bawang putih- hiris
  • Cili-hiris
  • Limau kasturi- perah air & hiris kulit & buang bijinya
  • Belacan- potong kecil

Cara-cara:

  1. Potong semua bahan-bahan.
  2. Tumis bawang besar, bawang putih, dan cili sampai naik bau & layu. (Jangan sampai hangus! Pahit sambal belacan korang kang…)
  3. Blend bahan tumis tadi bersama belacan, air perahan limau & kulit limau tadi (ingat, jangan letak biji limau…! Karang pahit belacan korang-another reminder..! HAHAHA).
  4. Siap!

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. šŸ™‚

Good luck!

Cameron Highlands trip and Strawberry scones recipe

Well,Ā hello everyone!

School holiday is almost over, and we are about to start the new session of school, with new syllabus for form 1 students (KSSM stuff) and also new tasks! I hope 2017 will become a good year for me. Been looking forward to learn new things and share Ā more new stuff with you guys!


I went to Cameron Highlands several weeks before. Well, we planned for a holiday nearby, but nothing can beat my second hometown… I just love the serenity and cold, fresh air that surrounds me. Since it’s been a long time I haven’t had any scones in my life and hard to get any in Dungun, I decided to do some ‘food hunting’ in Taman Sedia. We were quite lucky as the farm was owned by my parents’ friend. We managed to have a lovely breakfast of scones on our last morning in Cameron Highlands. We also met my primary school teacher, a maths teacher who was well-known for her strictness in class one time ago.

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Had our scones with strawberry jam and butter

I used to try this deliciously made scones at the Lord’s cafe one time ago when we still stayed in Cameron Highlands. The taste was so good, creamy and sweet at the same time! The trip reminds me of the delicious scone taste, which finally I decided to do it on my own in Dungun for tea! So I did some research, a mini research on how to have a delicious and a recipe that could work pretty well. There’s an Irish vlogger on YouTube, Gemma Stafford whom I always follow her channel. Her recipes are always simple, yet workable. So I searched for her Irish scone recipe and found the video.


 

Irish scones recipe (originated from the Bigger Bolder Baking’s website)

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I changed the recipe a bit by adjusting the amount of whole milk (without adding any double cream to my scones.

Ingredients
  • 3 Ā½ cups (16oz ) Flour (I use all-purpose flour)
  • 5 level tsp Baking powder
  • 1 Generous pinch Of salt
  • Ā¼ cup (2 oz) sugar
  • 4 oz cold salted Butter (I usedĀ ButtercupĀ brand for that creamy taste)
  • 1 egg
  • 8 oz whole milk
  • Milk to glaze
Instructions
  1. In a large bowl mix the dry ingredients together.
  2. Rub in the cold butter with your fingers until it resembles breadcrumbs.
  3. If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid.
  4. Mix your egg with the milk and cream and pour into your flour mix (if you donā€™t have cream you can use only milk).
  5. With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough.
  6. Turn your dough onto a floured work surface.
  7. Knead lightly to give your dough a smooth surface.
  8. Pat your dough down with your hand until around 1 inches thick.
  9. With a scone cutter cut out your lovely little scones. You will have around 12.
  10. Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked.
  11. Bake at 350oF (18OoC) for 35 minutes (well, this depends on the size of your oven and the quantity of scones that you bake at the same time).
  12. Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.

 

That’s it! As easy as she says… I found that baking isn’t as hard as I thought before… Most importantly, just be confident, and just do it!

You may try my recipe, or refer to the original one and find out if yours work! šŸ˜‰

Do not worry too much, and good luck!

 

 

Resepi : Sambal petai ikan bilis rangup mama Dee

Antara resepi kegemaran mama yang saya paling gemar adalahĀ Sambal petai ikan bilis. MemangĀ jarang saya jumpa sambal yang begitu enak rasanya. Ikan bilisnya rangup, ditambah pula dengan sambal yang masam-masam manis dan tidak terlalu pedas. Secukup rasa!

Hm… Rasa pelik pula bila taip skema-skema ni. Ayat bahasa melayu saya kedengaran pelik sekali. Ish! Malaslah taip formal-formal sangat ni. Okay, let’s keep it casual yah? Eheh.

Resipinya mudah sahaja. Bagi orang yang masih tahap permulaan untuk belajar memasak, bak kataĀ mamaĀ saya masakan sambal ini merupakan resipi yang termudah dan tersedap yang boleh disediakan dalam jangka masa yang singkat sahaja. Jadi, bagi yang takut-takut nak mula memasak (macam saya lah tu dulu-dulu), bolehlah mula berjinak-jinak dengan resipi yang mudah sebegini tetapi meletop!

petai-in-sambal-final17

Lebih kurang macam ini lah rupa sambal petai ikan bilis resipi mama saya tu. Ikan bilisnya rangup! Nak ratah makan macam tu sahaja pun enak!


*p/s: Kuantiti yang dianggarkan adalah sesuai untuk satu hidangan, a.k.a. satu mangkuk

Bahan-bahan

Bahan yangĀ dikisar:

  • Cili kering (Rebus terlebih dahulu)- segenggam
  • Bawang besar- 1 biji
  • Bawang putih- 2 atau 3 ulas
  • Belacan- 1Ā sudu kecil

Bahan lain:

  • Petai
  • Ikan bilis halus
  • Sos tomato
  • Gula melaka- 1 sudu kecil (pakai agak je)
  • Gula – 1 sudu besar (pakai agak je)
  • Garam- Pakai agak je ye (mohon rasa sebelum hidang)
  • Air asam jawa(Sedikit je, dalam 2-3 sudu besar)
  • Air masak (secukupnya)

Cara-cara penyediaan:

  1. Goreng ikan bilis sehingga garing. Ketepikan.
  2. Dengan menggunakan minyak goreng ikan Ā tadi, masukkan bahan-bahan yang dikisar. Kacau sebati dan masukkan gula melaka.
  3. Kemudian, masukkan sos tomato dan gula. Kacau dan tunggu sehingga pecah minyak*.
  4. Setelah kelihatan minyak timbul (a.k.a. pecah minyak), masukkan petai. Kacaukan. Tunggu sebentar sehingga minyak timbul lagi. Tambahkan air asam jawa dan air masak jika sambal kelihatan terlalu kering. Tambahkan sedikit garam.
  5. Akhir sekali, masukkan ikan bilis yang digoreng tadi dan kacau sebentar sahaja sehingga sebati dan segera tutupkan api. Pastikan ikan tidak dimasak terlalu lama supaya menjadi rangup apabila dihidang.

MemandangkanĀ mamaĀ saya orang Terengganu, jadi kami gemar sambal yang sedikit manis supaya seimbang rasanya. Mungkin kalau orang Johor atau Negeri Sembilan mereka lebih memilih untuk makan sambal yang sedikit pedas. Well, c’mon! Depends on your preferences yah?! šŸ™‚

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A good advice for those who are still afraid of cooking :p (Like I did)

Selamat mencuba!

 

‘Till then!