Ayam Percik Madu

Bahan-bahan:

1. Serai

2. Kunyit

3. Bawang merah

4. Bawang putih

5. Halia

6. Lengkuas, cili kering (optional)

Arahan:

Blend semua bahan di atas.

Panaskan kuali, masukkan bahan yang dah di blend.  Tambah air, serbuk kari, ayam cube, dan gula.

Optional: daun pandan and serbuk cili

Masukkan ayam yang dah digaul dengan garam and lada putih.

Masak sehingga ayam setengah masak. Panggang ayam atas arang atau dalam oven, sapu sedikit madu dan kuah.  Panggang sehingga ayam masak sepenuhnya.

Untuk kuah, tambah 1 kotak kecil santan dan madu dalam lebih kuah tadi, masak sehingga pekat.

Hidang dengan nasi tomato.

1st try: 5 Jan 2025

Masak rebung dengan ikan masin

Ini recipe klasik mak saya.  Recipe ini tidak menggunakan santan.

Bahan-bahan wajib:

• Rebung
• Ikan masin (preferably ikan masin jan)
• Bawang putih
• Lada putih
• Sedikit gula
• Kunyit (preferably kunyit hidup)

Bahan-bahan optional:

• 1 batang serai
• daun kunyit

Cara-cara:

1. Didihkan air dalam periuk.
2. Masukkan semua bahan-bahan di atas.
3. Tunggu sampai menggeledak.
4. Siap.

Lepat Ubi Kayu

Bahan

• 4 cawan ubi parut (kalau belum parut/kisar dlm 1 1/2 kg ubi)
• 1 1/2 cwn kelapa parut (putihnya saja)
• 1/4 cwn santan pekat  
• 1 1/2 cwn gula apong/gula melaka
• 2 sudu besar tpng ubi 
• Sedikit air
• 2 helai daun pandan
• secubit garam  
• Daun pisang secukupnya, layukan dan lapkan bersih

Cara-Cara

1. Parut ubi kayu dan dapatkan dlm 4 cwn ubi yg telah diparut.
2. Perah dengan tangan untuk buang sikit air nya, supaya tidak terlau cair.
3. Masukkan kelapa parut, garam, gula pasir, santan pekat, tepung ubi dan air gula melaka.
4. Gaul rata semuanya dan ketepikan dulu.
5. Ambil daun pisang bersih tadi dan sudukan 2 sudu besar ke atas daun. Lipatkan kanan kiri dan bungkus dngn kemas. Bungkus sehingga habis adunannya.
6. Kukus lepat ubi selama 40 minit. Siap.

Since I am making this during MCO, I need to adjust the recipe slightly. Tetap sedap juga, jangan risau. Yang penting bahan utama ubi kayu, gula melaka, garam, dan santan kotak, sikit jer, jangan banyak, nanti cair.  Sedikit air untuk cairkan gula melaka, lain kali saya nak gula air tapisan ubi tu, biar kao sikit.  

Saya tak letak tepung, saya prefer rasa ubi kayu pure.

Tempoyak goreng

This is something that you can find in Sarawak easily, but not in other parts of Malaysia.  This recipe is very simple and might vary from one person to another; its all depends on one's preference.  And this is how I like em.

Lets start by making some Tempoyak:

If you have any left over durian, just remove the seed and mix it with a bit of salt.  Keep it in a container and store in the fridge. I like to keep my tempoyak in the fridge to prevent it from getting sour.  This tempoyak can last for month or years if it is done correctly.  If you notice the tempoyak turns watery and smell the bad alcohol, then it is time to discharge it away.

Now to fried the tempoyak, here's the recipe:

Ingredients:

• 1 Bawang merah dipotong halus
• 1/2 cawan Minyak
• 1 cawan Tempoyak
• 1/3 cawan Gula
• 1-2 Cili besar dipotong

Optional ingredients:

1/2 cawan 3-layer pork

Or

1/2 cawan buah kepayang

Or

1/2 cawan ikan bilis

Method:

1. Panaskan kuali, masukkan minyak (make sure to use a generous amount of oil to prevent the tempoyak from sticking to the pan).
2. Goreng bawang (bersama bahan optional) sehingga keluar bau.
3. Masukkan tempoyak dan gula.
4. Gaul, masukkam cili dan gaul lagi sehingga warna bertukar keperangan.
5. Boleh la dihidang dan dimakan dengan nasi putih.

July 2014

August 2013

Note:

1. My version of tempoyak goreng is more to sweet side.
2. Kalau guna tempoyak beli, kadang tempoyak tu dah dijeruk dengan gula, masa goreng tu tambah garam, jangan tambah gula lagi untuk mengimbangkan rasa masin manis.

Rojak India

Untuk Cucur :-

• 1 cawan tepung gandum
• 1/4 sudu teh baking powder - optional
• 1/2 sudu teh serbuk kunyit - optional
• 1 sudu teh gula
• 1/4 sudu teh garam
• Air *jangan cair sangat nanti cucur leper
• Inti cucur: kacang panjang/daun kuchai/udang

Tauhu, taugeh dan timun, potong halus.

Cara:

1. Campurkan semua bahan kecuali telur dengan garam. Gaulkan sampai sebati & perap selama 1 jam.
2. Masukkan telur dan garam kacau rata. Panaskan minyak dan goreng keemasan.
3. Siap bolehlah dihiris.

Untuk Kuah :-

• 300g keledek (sweet potato)
• 1 mangkuk kecil asam jawa - optional
• 1 L air (anggaran)
• 3 biji bawang besar - dikisar
• 12-15 tangkai cili kering - dikisar
• garam secukupnya
• 1 cawan kacang tanah - digoreng & dikisar halus - optional
• 1 cawan gula merah/gula apong
• 1/2 cawan gula
• 1/3 cawan minyak masak
• Air

Cara:

1. Rebus keledek sampai empuk. 
2. Kisar dengan air.  Campur asam jawa dengan air, tapis dan ketepikan.
3. Panaskan minyak, tumis bawang dan cili yg telah dikisar. 
4. Tuang keledek & kacau, masukkan garam. Kacau selalu atas api perlahan supaya tidak berkerak.

Bahan sampingan:
Sengkuang (turnip)
Timun (cucumber)
Boiled hard egg
Ayam goreng berempah

1st Trail - 1st May 2014
 

















Cucumber - RM1.29
Long Bean - RM0.83
Turnip - RM1.77
Australia Sweet Potatoes - RM4.31
Chicken Whole Leg - RM7.62

Umai Ikan

Bahan: 
400gm ikan tenggiri (2 ketul)
Cuka (vinegar)

Cili merah	}
Bawang merah	} dipotong & ditumbuk
2 ulas bawang putih	}

Halia

}

1 biji bawang besar - setengah ditumbuk, setengah lagi dipotong biasa
6 biji limau nipis
Cili besar
Fish sauce (optional)
Asam paya & Daun Soup (optional)
Perisa : Garam/Gula,Secukup Rasa/Ajinomoto - ikut selesa masing-masing la nyer

Cara:

1. Buang tulang ikan, potong dadu. 
2. Rendam dengan air cuka selema 1 jam (simpan dalam peti sejuk)
3. Buang air cuka yang berlebihan, perahkan air limau nipis, potong halus 3 kulis limau untuk dimasukkan sekali.
4. Kemudian gaulkan dengan bahan-bahan yang ditumbuk dan hirisan asam paya, bawang besar dan cili besar. Biarkan sebati dan masukkan ke dalam peti ais.

1st Trail March 2014

29 June 2014

Tips:
*Macam mana tau dah masak? Kalau isi ikan dah bertukar warna daripada kemerahan ke warna putih.
*Sesuai dimakan sejuk.

Ang Chow - Hong Chew - Chinese Red Rice Wine Recipe

Version #1
Ingredients

1. 1kg glutinous rice
2. Two pieces of wine cake (chew pia) -blended
3. Two taels red rice (ang kek bee) - blended

Preparation

1. Soak Glutinous rice in water overnight
2. Cook rice (you can steamed the rice so that it does not touch the water as per Sake brewing recommendations)
3. Break the wine cake and mix it with the red rice
4. Mix #3 thoroughly with the cooked rice
5. Let it ferment 2-4 weeks
For the first week , stir it every day , then twice weekly. Strain in a muslin cloth , wine for cooking and residue for marinating.


Version #2
Ingredients

1.1kg glutinous rice
2. 2 pieces of wine yeast cake (chew pia) - blended
3. 90g red rice yeast "ang kark" (Monascus Purpureus) - blended
4. 500cc Boiled cool water.

Preparation :

Soak Glutinous rice for at least 8 hours. Drain and then steam the rice over a bamboo steamer lined with a piece of cheese cloth over boiling water for at least 30 minute or until rice is cooked. Spread the rice out on a tray and allow to cool for 3 hours. Blend ang-kark and chew pia together until powdery in a electric grinder.
Set aside a bowl for mixing the glutinous rice with the blended dry ingredients. Mix a generous amount of glutinous rice with some red powder ( blended ingredients ). Continue mixing till all are used up.
Store in a cool dark place for example, in your store room .One week later, pour the fermented ang chow into the white cloth bag allowing wine to filter through. And let ferment for as long as 2 months. When ready, dish out all the rice wine storing it in another clean bottle.

Version #3
Ingredients

1.1.5kg glutinous rice
2. 2 pieces of wine yeast cake (chew pia) - blended
3. 300gm red rice yeast "ang kark" (Monascus Purpureus) - blended
4. 1L boiled cool water.

Preparation :

1. Cook approximately 1.5 kg of glutinous rice with water in normal rice cooker. Once cooked, take it out and set aside to cool overnight.
2. Once the glutinous rice is properly cooled, take in lumps and coat with blended red rice bran (use approximately 300gm). Place in clean jar. And add some crushed wine biscuits. For this amount, crush 2-3 wine biscuits and apply some on every layers . Pour in approximately 800 gm to 1 litre of filtered water. Less if you like your Ang Chew really concentrated and more vice versa.
3. Cover with a piece of clean cloth held tight with rubber band/strings.
4. During the fermentation process, the red rice mixture will start to float upwards causing 'boiling' bubbles and these form the essential Uang Chew. This stage will happen between 24 to 48 hours and will last for another few days. At this stage, it is important to stir the mixture at least twice a day to avoid overflowing or use only half a jar/container. During this process, the red rice mixture will separate from the liquid and stay afloat.
5. The mixture will then stabilise and red rice will slowly sink back towards the bottom of jar after a week or so (This is when the cloth can be taken off and replaced with a proper lid or on top of the cloth, cover with a metal bowl). The entire procedure will take approximately a month or so.
6. The whole content will then be filtered with a piece of white clean cloth hanged and allowing it to drip.
7. Produce collect about 5 botols of hong chew

My mother makes this with Dayak's pulut (local red glutinous rice), it is about 3 weeks old and the wine is already filtered out from the mixture, my mother will use the wine to cook ka cang ma. While for me, I'll add in the red rice yeast to this mixture so that I can cook my favorite Ang Chow Chicken with it.

Tips:

• Rice wine can be aged in its airtight container for years and can attain an alcohol volume of 22 percent, the highest possible from natural fermentation.
• Rice wine is classified as either dry, semi-dry, semi-sweet, sweet or extra-sweet depending on when the fermentation of sugar into alcohol is stopped. The earlier fermentation is stopped, the sweeter the wine.
• Avoid touching any food with a high acid content, especially lemons, while preparing rice wine. Any contact with such acid could turn the wine to vinegar.

Ref:
http://www.ehow.com/how_2059791_make-rice-wine.html
http://unclephilipsg.blogspot.com/2009/07/homebrew-chinese-rice-wine-aka-ang-chow.html
http://homecookedfood.blogspot.com/2007/01/ang-chow-chinese-red-rice-wine.html
http://gregwee.blogspot.com/2008/02/secret-foochow-red-wine.html

Bubur Pedas Sarawak

Ini makanan wajib masa bulan puasa kat Sarawak, kalau pandai buat, cukup rempah, cukup pekat memang sedap giler, boleh dimakan bersama nasi himpit, tapi saya suka makan begitu sahaja.

Bubur ni nama jer bubur pedas, tapi rasa nya takde la pedas mane, cuma rasa panas-panas lada tu je.

BAHAN

1. *1 paket pes bubur pedas (dicampur dengan sedikit air)
2. 3 ulas bawang merah (ditumbuk)
3. 2 ulas bawang putih (ditumbuk)
4. Cili (ditumbuk)
5. Udang kering (ditumbuk)
6. Sedikit udang segar, ayam/daging
7. Jagung muda
8. Kacang panjang
9. Kentang
10. Carrot
11. Cendawan hitam kering
12. 50 gm fo chu campuran (suun, bunga lily, fo chu kering, cendawan halus - direndam lembut dan dihiris)
13. Santan
14. Daun kunyit
15. **Daun singkil/daun bebaus
16. Bahan Extra - Daun cangkuk manis, rebung, mee soo hoon

CARA:

1. Tumis bahan-bahan yang ditumbuk.
2. Masukkan daging/ayam
3. Masukkan pes bubur pedas
4. Masukkan sayur yang telah dipotong kecil dan fo chu
5. Masukkan udang segar
6. Masukkan santan, garam dan daun kunyit & daun singkil @ daun bebuas

Optional:
Boleh campur creamer or susu cair mengikut selesa masing-masing.
* sila rujuk recipe pes bubur pedas sarawak di sini.
* pes bubur pedas segera boleh juga dibeli di sini.
** Ramai yang tak tau rupa daun singkil/daun bebaus ni. Orang jawa gelar duan ni daun Singkil, nanti kita akan upload gambar daun ni okey..

Pes Bubur Pedas Sarawak

Ingredients:

• beras
• bawang merah
• bawang putih
• cili kering
• kunyit hidup
• halia
• lengkuas
• serai
• lada putih
• lada hitam
• ketumbar
• kelapa parut
• kuntum bunga lawang
• bunga cengkih
• kulit kayu manis
  
• buah pelaga

Method

1. Bahan digoreng tanpa minyak, kemudian ditumbuk/dikisar. Boleh disimpan untuk kegunaan di kemudian hari.
   

Recipe buat Bubur Pedas di sini.
More info on the at myresipi.com

Ketupat Pulut Bersantan

bahan-bahan:
2 cawan beras pulut (pulut susu) - basuh dan rendam semalaman
6 cawan santan (1 biji kelapa)
garam secukup rasa
kelonsong ketupat


Cara:
1. Toskan pulut dan masukkan dalam kelonsong sehingga paras 1/2 dari kelonsong ketupat.
2. Panaskan santan, daun pandan dan garam sehingga mendidih.
3. Masukkan ketupat yg berisi beras dan kacau sekali sekala.
4. Biarkan sehingga santan kering dan angkat ketupat dari periuk dan gantungkan. Santan kering akan kelihatan di kelonsong ketupat, jangan basuh untuk mengelak ketupat daripada basi.
5. Bila dah sejuk, potong dan hidang bersama rendang, serunding atau kuah kacang.

Serunding

Bahan:
1 kg of beef (clean and cut into small pieces)
500 ml of thick coconut milk
Sugar and salt to taste

To be blended
15 dried chilies (soak in hot water)
8 shallots
2" of ginger
4 cloves of garlic
1" of galangal (lengkuas)
2 lemon grass
1 tsp of tumeric powder

Cara :
1. Boil the meat with some water until it is tender ( about 2 hour )
2. Shred the meat into small pieces with your fingers and set aside
3. Dry roast the blended ingredients until aromatic
4. Add in the coconut milk
5. Bring it up to a boil and put in the meat
6. Add in salt and sugar to taste
7. Stir and cook until dish is really dry

Christmas Cake Promotion

Cucumber Pickle (Acar Timun)

*sesuai dihidang bersama keropok goreng.

Ingredients :

2 cucumbers

1 carrot

1 red chili

1 large onion

8 tbspoon salt

8 dried chilies

4 shallots

2 cloves garlic

3 piece ginger

candlenuts (optional)

dried prawns

oil

mustard seeds

1/2 tspoon turmeric powder

3/4 cup vinegar

3 1/2 tspoon sugar

Method :

1. Cut cucumbers and carrot into strips.
   
2. Cut the red chili into strips and the large onion into wedges.
   
3. Sprinkle salt over the cut vegetables and let them stand for at least 2 hours.
   
4. When the vegetables are limp, wash away the salt and spread them to dry.
   
5. Grind together the chilies, shallots, garlic, ginger and candlenuts.
   
6. Pound the dried prawns.
   
7. Heat the oil and fry mustard seed for ¹/2 minute before adding in the ground ingredients and turmeric powder.
   
8. Fry for another 5 minutes.
   
9. When the oil separates, add in the dried prawns and continue cooking for another 3 minutes before adding in the vinegar and sugar.
   
10. Cook slowly until the mixture is fairly thick.
    
11. Add in more salt and sugar if necessary.
    
12. Stir in the prepared vegetables and toss quickly to mix well.
    
13. When the vegetables are well mixed with the spices, remove the pan from the heat.
    
14. Cool slightly before storing in clean, dry jars.
    
    
    
     
    

Poori

Ingredients:
400gm flour
1 egg
1 tbsp butter
1/4 cup of water
curry paste
salt
water
 
9th Nov 2008

Bahan-bahan ( 8 org )

• 1 kilo ikan kembung/ selayang
• 300 g tepung kanji/ubi @ seeloknya tepung sagu
  
• sedikit tepung gandum
  
• sedikit garam
• beberapa ketul kiub ais/air batu
• Air secukupnya
  

Cara-cara

1. Asingkan isi ikan dari tulangnya, kemudian kisar.
2. Sambil kisar isi ikan tadi masukkan kiub ais tadi sikit demi sikit.
3. Gaulkan tepung bersama dengan isi ikan tadi sambil masukkan sedikit garam dan air.
4. Akhir sekali uli bahan-bahan tadi bentukkan menjadi bulat memanjang dan rebus kedalam air mendidih. bila dah timbul, angkat, sejukkan dan bolehlah goreng.
   

sos:
3 sudu besar cili blend
sedikit gula melaka
1 sudu kecil asam jawa (bancuh dgn air)
2 sudu besar gula
1/2 sudu kecil garam
2 sudu besar cuka
1 sudu besar tepung jagung utk memekatkan sos
2/3 cawan air

WAJIK

Bahan :
1 kg beras pulut - rendam semalaman dan dikukus sehingga naik wap dan sejukkan
1/2 kg gula merah

(A)
300gm gula putih
2 helai daun pandan
Sedikit air

(B)
4 biji kepala - ambil santan cair dan pekat
1 susu makan air kapur
1/2 tin susu cair

Cara :
1. Didihkan bahan A bersama dengan santan cair sehingga 20 minit
2. Kemudian masukkan santan pekat dan daun pandan, kacau 10 minit sebelum dimasukkan susu dan air kapur
3. Masukkan pulut dan kacau rata sehingga sebati
4. Tuangkan ke dalam loyang yang dilapik dengan daun pisang, biarkan sejuk dan sedia untuk dinikmati.

TAPAI PULUT

Bahan :
1kg pulut - direndam selama 2 jam dan dikukus hingga masak
1 biji ragi

Cara :
1. Ambil pulut yang dikukus dan masukkan ke dalam bekas
2. Tuang air panas sehingga tenggelam pulut
3. Gaul rata
4. Ratakan pulut di atas daun pisang dan tabur ragi di atas nya, gaul rata dan biarkan sejuk
5. Kemudian kepalkan pulut dan masukkan ke dalam bekas, balut dengan plastik dan simpan di dalam tempat gelap selama 2 malam

KUAH KACANG

Bahan :
500gm kacang tanah - digoreng dan dikisar
150gm gula
80gm garam
5gm asam keping
1 liter air
minyak masak

Bahan Menumis - Dikisar :
120gm cili kering
80gm bawang merah
70gm bawang putih
70gm halia
60gm lengkuas
5 batang serai
3 helai daun pandan

Cara :
1. panaskan minyak dan tumis bahan-bahan tumis sehingga wangi
2. Kemudia tuangkan air, kacau sehingga mendidih
3. Masukkan kacang tanah yang telah dikisar ke dalam periuk dan kacau semula sehingga pekat
4. Kemudian campurkan gula dan garam secukup rasa.

INANG-INANG

Bahan :
1 kg pulut
4 cawan air
Sedikit pewarna makanan
Garam secukup rasa

Cara :
1. Kukus pulut dengan garam bersama dengan sedikit pewarna sehingga masak
2. Kemudian biarkan sejuk dan bentukkan bulat-bulat dan leperkan
3. Jemur sehingga benar-benar kering di bawah sinaran matahari
4. Kemudian goreng dan sedia untuk dinikmati

KUIH SEPIT

Bahan :
250gm tepung gandum
250 gula kastor
60gm tepung beras
5 biji telur
2 cawan santan
Sedikit garam
Minyak

Cara :
1. Masukkan gula ke dalam bekas dan kacau bersama dengan telur, kacau sehingga rata
2. Kemudian masukkan santan dan tepung sedikit demi sedikit
3. Masukkan garam dan kacau lagi
4. Sapukan sedikit minyak pada acuan kuih sepit dan panaskan
5. Letakkan sedikit adunan pada acuan dan kepitkan
6. Bakar sehingga kekuningan
7. Tanggalkan dari acuan dan sedia untuk dinikmati