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Tuesday, August 28, 2012

Sweet Sour Fish

T.H.E R.A.M.B.L.I.N.G.S

Assalamualaikum to all. I guess it is still not too late for me to wish all my Muslim visitors a HAPPY EID-UL FITR. I hope all of you had a wonderful Eid.



I had been busy since before Eid. That explains the lack of updates in my blog. Before Eid, as usual, I was busy preparing cookies for orders and also for the family. This year, I didn't bake much, infact I just baked for close friends. Thanks to the haywire blood pressure reading recently. I had to be extra careful before my freedom to take orders is doomed forever. ;)

We went back to Melaka for Eid. I didn't snap many photos as before, so there's nothing much to share. But nevertheless we had a good time visiting family and friends.

T.H.E R.E.C.I.P.E

This was one of the menu that I had cooked during Ramadhan. Thank you to Kak Liza for sharing the recipe with us.


SWEET SOUR FISH
Posted by MamaFaMi
Source : Kak Liza


Ingredients :

1 fish of your choice (cleaned)
salt
turmeric powder

5 shallots - sliced thinly
3 garlic - sliced thinly
1 cm ginger - sliced thinly
Salt
Sugar
Cooking oil

For the sauce :
1/2 cup tomato ketchup
3 tablespoons chillie sauce
1/2 cup water

Garnish with :
2 fresh red chillie - sliced
1 fresh tomato - cut to wedges
1 stalk spring onion and
1 stalk Chinese coriander, cut into 3cm-4cm lengths

Method :

1. Coat fish with salt and turmeric. Deep fry in hot oil until crispy and golden brown. Put on a serving platter.
2. Heat oil. Fry onion, garlic and ginger in heated oil until fragrant.
3. Stir in sauce ingredients and mix well. Bring to a boil.
4. Add salt and sugar to taste.
5. Add tomato.
6. Pour sauce over fish and garnish before serving.


Have a nice day!

Wednesday, August 15, 2012

Suji Brunei

T.H.E R.A.M.B.L.I.N.G.S

It is 26th Ramadhan today. Time flies without me realizing it. Honestly, I feel this Ramadhan went by so fast! Eid is just around the corner! Maybe I was just TOO busy trying to get everything organised and settled. But I am quite happy with what I've achieved so far. I hope to be able to complete my long list-to-do before Ramadhan ends.

Thank you again to all of you for sparing some of your precious time to pay me a visit eventhough my blog had been quite quiet especially this Ramadhan. I hope to be able to update more often if time permits.

T.H.E R.E.C.I.P.E

Had been keeping this recipe for quite a while and kept saying that I am going to try it out. Well, the recipe stayed safe and sound in the file until this week.. finally it's free!!! Hahaha... anyway, thank you to Puan Harlina Mahdar of RNet for the recipe. But it was Mak Lang Azie who shared the recipe with me. And not to mention Che Mat Gebu for always 'poisoning' me with his tried and tested recipes. One of them is this lovely Suji Brunei. Thank you to all.


SUJI BRUNEI
Posted by MamaFaMi
Source : Harlina Mahdar via Maklang Azie


Ingredients :

200g ghee (I used Windmill Gheeblend)
100g shortening
180g caster sugar
1 egg yolk
100g cornflakes - finely ground
80g cornflour
80g semolina/sugee flour
enough flour

Coating :

milk powder
Nestum - finely ground
Icing sugar - optional (I omit)

Method :

1. Mix ghee, shortening and caster sugar.
2. Add in egg yolk. Continue mixing.
3. Add the cornflakes, cornflour and semolina. Mix well.
4. Finally add in flour, a little at a time till you get a soft dough.
5. Pinch off pieces and roll into small balls, the size of a marble. Place them on the baking tray.
6. Bake in a preheated fan oven at 150 C for 20 minutes or so.
7. Let it cool before coating with the mixture of milk powder and ground nestum.
8. Place on a small papercups and ready to serve.



Have a nice day!

Friday, August 10, 2012

Biskut Tapak Kuda



BISKUT TAPAK KUDA
Posted by MamaFaMi
Source : My Mom


Ingredients :

6 oz margarine (I used Planta)
4 oz castor sugar
1 egg yolk
1/2 teaspoon vanilla essence
12 oz flour - sifted
1/2 teaspoon baking powder
enough slivered almond

For glazing :
1 egg yolk
a drop of yellow food coloring

Method :

1. Cream margarine and sugar.
2. Add egg yolk and vanilla essence. Continue beating.
3. Add in baking powder.
4. Add enough flour till a soft dough is formed.
5. Roll the dough to a 1/4 inch thickness. Cut dough into U (horse shoe) shape dipped in flour (to help prevent dough from sticking to the cutter.)
6. Arrange the cutout dough 1/2 inch apart on the tray.
7. Gently press the slivered almonds on the cutout dough.
8. Beat one egg yolk and yellow food coloring. Using a pastry brush, lightly brush the top of each cookie with the egg yolk.
9. Bake in a preheated fan oven for 20 minutes or till golden brown.
10. Leave to cool and keep in an airtight container.



Have a nice day!

Friday, August 3, 2012

Karipap Pusar Sardin



Had been wanting to make these spiral currypuffs with sardine filling ever since I watched our First Celebrity Master Chef, Dato’ Fazley Yaakob making them in the Master Chef Celebrity show. After that, Kjee made them too and I said to myself, I just have to make them myself one fine day! And that fine day only came yesterday... hahaha... my 'engine' is so slow! But better slow than never right.

To be honest, I didn't prepare the filling according to Kjee's recipe because I had some leftovers sardine from yesterday's Iftar. I added some boil diced potatoes, dice onion and mix them well. Thaa dhaa... there goes my recycle filling! Nothing goes to waste.... *wink* However, if you wish to prepare the filling, I've posted Kjee's recipe as well. Minta halal ye Kjee...

So, thank you to Kjee and RinnChan ...mmm senyap je makcik ni sekarang, buat apalah tu agaknya.... And also to Dato’ Fazley Yaakob for the inspiration.


KARIPAP PUSAR SARDIN
Posted by MamaFaMi

Ingredients for the FILLING :
Source : Kjee

1 can sardine in tomato sauce
1 Holland onion
3 fresh red chillies
5 bird eye chillie
cooking oil
2 potatoes, cleaned, diced and boil till soft

Method :

1. Mince onion and both chilles.
2. Heat cooking oil in a wok and add in the minced onion and chillie, till fragrant.
3. Add in a bit of the sauce and cook for a few more minutes.
4. Add in the mashed sardine (remove the bones)
5. Add in the boiled potatoes and stir to mix. Cook for a few more minutes and add salt if necessary.
6. Remove from heat and leave to cool.



Ingredients for the SKIN :
Source : RinnChan

Oil Dough :

300g flour
enough salt
1/4 cup cooking oil
3/4 cup lukewarm water

Method :
1. Place the flour in a bowl and add salt.
2. Rub in the cooking oil until the mixture resembles breadcrumbs.
3. Add water a little at the time till you get a pliable dough.
4. Divide the dough to 10 small balls. Set aside, covered.

Margarine Dough :

150g flour
100g margarine

1. Rub in butter until the mixture resembles fine breadcrumbs.
2. Make 10 balls out of the mixture by squeezing the breadcrumbs together.
3. Set aside.

To make the spiral skin :


Flatten the oil dough and wrap the margarine dough inside. Let dough rest for 10 minutes.


Using a rolling pin, roll out dough. Slowly roll up tightly into a swiss roll.
Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
Let dough rest for 10 minutes. Repeat the process until you finished with the rest of the dough.



Cut dough into 4 pieces.
Roll a piece of the cut dough into a circle with rolling pin.
Put 1 tablespoon of filling in the centre. Press the edge together to give you a half moon shape.
Pleat the edges.
Fry till golden brown.
Enjoy!!!!



Have a nice day!

Thursday, August 2, 2012

Yam Icecream Pudding

Hello everyone? Miss me? No? Huhuhu... siapalah diriku untuk dirindui.... ek elehhh... merajuk ler plak... ahahaha...acah je!

Not everything that is 'not nice' (as my daughter had put it) stays not tasty forever. It's up to us to find a good recipe to transform it into something delicious. Or if you're creative enough, you can just create one. What's important here is, nothing goes to waste.

This happened to me last week. Fatin and me went to the shopping centre to get our groceries and she took a small tub of Yam Icecream. After Iftaar, she just can't wait to enjoy her 'dreamed' icecream. But soon as she tasted the icecream, she had this 'silly look' on her face. She said,"Mom, the icecream is not nice". Oh oh.... now what do I do with the balance icecream in the tub???? I googled in the internet for recipes that I can use and wallah.... thank you to Che CT for 'coming' to the rescue! And guess what, the pudding turned out to be lovely! I made just a quarter of the recipe and managed to get 6 puddings. Thank you Cik Ct and Kak Ida for inspiring us with the recipe.


YAM ICECREAM PUDDING
Posted by MamaFaMi
Source : Kak Ida via Che CT


Ingredients :

10g agar-agar/jelly powder
800ml water
1 cup coarse sugar
a drop of purple food coloring
800g Yam Icecream
1/2 cup fruit cocktail (optional)


Method :

1. Rinse the jelly mould and set aside.
2. Boil agar-agar powder, water and sugar until sugar is completely dissolved. Add in food coloring and stir.
3. Remove from heat and add icecream into the jelly. Stir until icecream is completely melted.
4. Pour into the prepared mould. Leave to cool for 1/2 hour. Refrigerate till set. Enjoy!


Have a nice day!