Friday, September 28, 2007

I want to learn to make - food

I want to learn how to make
- telur dadar

- tom yam soup
- japanese taufu

hem i wonder who can teach me... cos my mum and dad do not know how to cook them :D

Food review: Sainsbury's Chocolate Chip Cookies

This cookie taste great... its crunchy when u bite it and the sweetness of the chip is just nice! beside that, its very fresh too although its a cookie in a package form... i love this cookie but in malaysia did not sell :( (mum bought it in england. it cost less than 1 pound :D). haha finally i have more choice beside eating famous amos. its better than famous amos in the sense that its less oily. but famous amos definitely loss if the package cookie is being compared.

Soup: ABC soup

-tong fen (it look like the transparent version of bee hoon. buy in shop that sell kacang, kitchup)
- ikan bilis

Prepare soup
- Put the ikan bilis, potato, carrot into pot for 15 min
- when the mixture boil then put the tomato and tong fen

Soup: Catfish soup

Ingredient1 catfish
1 handful of black bean
1 small piece of da(big) dao(head) chai(vege) *giggle* (preserve salted reddish)

Slow cooking pot

-Fry the black bean in kuali (minus oil) till the black skin split (the purpose is to make the black bean more fragrant) then wash the black bean.
-Wash the fish and chop to 2 parts (usually the seller will cut for u). Put salt over fish before wash.
-Wash the reddish and chop to slices.
-Put everything in slow cook then slow cook for 3-4 hours.

Soup: Chinese Herb Chicken Soup (Slow cook)

-1st buy the Chinese herb at any Chinese medicine shop. Tell them that u want to slow cook ("dun tang") the chicken then they will select the herb for u. One packet with various soup ingredient is around RM6
-Preferable get the "cai yuan chicken" else can use farm chicken (but farm chicken got more fat so might be more tedious to remove fat). Cai yuan chicken is the farm chicken that are rare by roaming freely in the village. There is no injection on the chicken
-Crock pot, salt

Note: i learn about 4 type of chicken today.
1. Farm chicken - Rear in the farm. Its big. And they inject it so that it grow faster. Soft meat. Cost around RM8-RM11.
2. "Cai yuan" chicken - Its a farm chicken that roam freely in the village. No injection and it grow slower. Meat softness medium - between farm and kg chicken. The farm chicken that are bought today is RM16
3. Kampung chicken - Different bred from cai yuan chicken, usually rear by malays, slow to grow. more expensive than cai yuan chicken, harder meat.
4. Black chicken - are more nutritious than normal white chicken.

1. Wash the herb and chicken. Cut chicken into tiny pcs
2. Boil hot water.
3. Put the herb and chicken into the pot then pour the boiling water into it.
4. Let it cook for about 4-5 hours then put 1 tablespoon salt.

Sauce: Chilli sauce

Picture: Cili sauce
- Half kg big red chili
- 1 garlic
- sugar 2 tsp
- salt 1 tsp

- Blend the chili and garlic add some water when blending. the garlic will end up in the same mixture so it doesnt matter when to blend it.
- Blend in small portion.

Pot (Big to medium fire)
- Transfer the chili into pot then boil it for 5-10 min
- At the end add the sugar and salt
- After that let the chili cool then transfer to bottel

The chili by itself will not be nice to eat. Must mix with other things
- If eat chicken mix with ginger
- If eat fish eat with vinegar and lime
- or chili with tomato

Drinks: Bobo Caca (Steam and boil)

Picture: Bobo Caca

Picture: Ingredient
Yam - inside grey colour
Sweet potato (Ubi Kayu)- inside purple/orange/yellowish colour
Pandan leaf

Prepare the Yam and Sweet potato:
Picture: Yam and sweet potato being steam
-Cut the yam and sweet potato into tiny cube
-Steam both for 10 minute

Prepare sago:
Picture: Sago in pot
-Bowl some water and pour water into sago (we are not boiling the sago. just heating it with hot water)
-Leave it for 10 minute
-Sieve the sago
-Wash the sago with pipe water while the sago is in the sieve (to remove starch)

Boil them:
-Fill pot with water and boil it
-Add the sago and pandan leaf for 5 min
-Add the yam and sweet potato
-Serve after the pot boil

Drinks: Barli drink

- 1 cup of barli- 4 pandan leaf. wash the pandan leaf and tie in a knot

- Put barli in pot. Pot is one and half size of a hand.
- wash the barli 3 - 4 times
- put water and pandan leaf inside
- at first boil using big fire then turn the fire small when the water is boiling.
- Boil till the bean gets bigger (note: the bean should be bigger then the photo). boil for about 15-20 min.
- then ready to drink

A gruesome killing. A life gone to pot.

Today was a day of gruesome killing. As i was looking at his face while my knife is on his neck, i feel a kind of sadness overcome me. Thats because i know i will have to chop his head off. Feeling guilty, I cover his head with a white cloth so that i dont have to look at his expression. As i whack once the blood splash out and hit my face... however the neck did not severe.... and so i try to zik zak the knife on the neck to finish the job. As the head loosen, i looses my innocence as well. I proceed to do the same thing to the rest of its body. Chop! Chop! Whack! Whack! Zig Zag! *Bone breaking*! The feet come off next, then i cut him into 2 and then the hand are next. Blood splashes here and there and i begin to smell like him... to complete my ordeal, i chop of its finger nail... the finger nail is so small that it flew all over the place. It took me one hour to complete this task.

This is the faithful day in which i will not be the same again. This is the day that i slaughter a chicken for the first time in my life. And its a really smelly experience while at it~! Ok... so i dono whether its a him/her... haha its just added effect... Since i dont have a big chopping knife, i have a hard time completing the task. But its worth it as the curry i cook with it taste excellent!

Kuih: Malacca/Melaka Kuih

Picture: Kuih Melaka (Malay food)

5 pandan leaves - to create about 3/4 cup of pandan juice
6 ounch of Glutinous rice floor
1 bowl of gula melaka
2 teaspoon of brown/white sugar - to taste
1 1/4 of grated coconut (when shop for it can buy in half amount. so buy 1 1/2)

Picture: Ingredient

Pre-making the dough
- Wash, cut the pandan leaves into 5 cm and blend it (like fruit juice)
Picture: blend the pandan leaves

Making the dough
- Mix the flour with pandan juice. Create a well in the centre then pour the juice slowly in. Dont pour the whole cup in one shot. Pour a bit then mix then pour a bit then mix till forming a dough.
Picture: Dough

-Knead the dough till its soft/put in fridge for few hours if u are not going to eat it immediately. If put in fridge, take it out then mix with about 1 or 2 spoon of water.
-Cut the gula melaka in downward motion and chop to tiny pcs. Mix with brown sugar or white sugar.

Picture: Cutting the gula mlk

Picture: Gula Melaka and brown sugar

-Take about 1 tsp/bigger dough then roll into a ball.
-Flatten the ball to put the gula mlk filling inside. Tip: when flatten the ball, must flatten in such a way that the bottom part is thick and the side are thin. else the ball will break. Try to place the dough on ur finger instead of ur palm and create a shape like a cup. Fill too much the ball will break and too little then wont be tat tasty. The ball will be sticky after that so try to dump the ball into a pot of water to cook/put the flour on the plate before u place the ball again.
Picture: Roll into ball

-Fill a pot of water and make it boil. Dump the ball inside. When it float wait for a few minute before taking it out.

Picture: Cooking the kuih

-Use a flat sieve to take out the ball and place it on the coconut (first we must steam the coconut so that the kuih will be more lasting)

Picture: Roll the kuih over the santan

-Place the kuih on plate and ready to serve~~@@!!

Recipe: Sambal Sotong

Today i made this dish base on the recipe from this website.

Picture: Sambal sotong

Picture: Ingredient
Ingredient: 500gm sotong (wash and cut), 2 tomato, 8 shallot, 1 onion, 4 clove garlic, 1tsp belacan + assam jawa, 3-5 spoon of cili paste (consist of homemade dried cili and bawang). 2 tsp brown sugar, 1 cup water, half-1tsp salt and oil for frying.

Prepare ingredient
- Take 1 bowl and mix water with assam. Throw away the seed.
- Grind shallot, garlic, belacan, cili paste
-Cut onion and tomato

- Add oil + stir fry paste until toasted
- Add onion, tomato, sugar and salt
- Add the squid
-When squid is half cook then add the assam jawa water (assam add last cos it will have chemical reaction in kuali if put too long)
-When squid opaque take it out (dont over cook).

Recipe: Yong ta fu

Picture: Yong ta fu


Picture: Minch pork
Ingredient for fish paste and yong ta fu (6 person):
Fish paste: Half ikan tenggiri [Kou (high) fish in chinese], 1 bowl sengkuang, 1 spoon corn flour, salt ajinamoto water (salt + aninamoto + water on small plate), some minch pork

Yong ta fu: 2 packet tofu (24 pcs), 8 ladies finger, 2 brinjal, fu cuk skin (the amount varies depend on how many ppl.)

Ingredient for soup:
A handfull of ikan bilis
leftover bone from ikan tenggiri
Some sengkuang and tong chai

Ingredient for mee:
bee hoon (qty depend on how many ppl)

Prepare the soup
- Heat a pot of water.
- Add ikan bilis and the fish bones after removing flesh

Prepare fish paste
In short, scoop and chop the fish. Mix together salt water, corn flour, sengkuang and minch meat. Look on for detail info. The key is to add water and throw it up and down so that its soft.

Picture: Fish

Ikan tenggiri. Wash the fish. Cut the top part of fish in slicing motion. Once the top part cut, take a spoon and scoop/scrap up flesh. Be careful to take out bone. Do the same to bottom. The bone, skin and head can use to for the soup.

Picture: Chop the fish
Next chop the fish further, take a spoon and add some salt water into fish. Purpose so that the salt will be more evenly spread and also the water use so that fish is soft.

Picture: add corn flour
Add a spoon of corn flour. Mix it evenly.

Picture: throw the fish up and down
Throw the fish in up and down motion so that fish is soft.

Picture: Minch meat and sengkuang added
Add minch meat and sengkuang. Mix together. Add some water in the fish is not soft enough. Purpose to add minch meat is to increase the quantity.

Prepare and fry yong ta fu
Picture: ladies finger and fried ta fu
After that stuff the mixture into ladies finger, tafu, fucuk skin, brinjol (cut them before filling them up). Fry everything except ladies finger. Put the ladies finger into pot of soup. Take it out after cook.

Prepare the bee hoon and vege

Picture: Mee hoon and vege
Blanch the mee and vege

Ready to eat~!!

Spicy honey chicken

Spicy Honey Chicken
I am going to attempt this dish sometime soon. Analyzing the ingredient:
Ingredients :

6 chicken drumsticks
1 tsp turmeric spice - kunyit powder
salt to taste
10 tbsp tomato paste - those tin can tomato sauce. thicker than tomato sauce
2 tbsp ground chili paste ( dried red chilies OR fresh red chilies ) - will use dry cili
honey to taste
2 clove. Buy from indian spice shop:
1 cinnamon bark (cintan kayu)- Kayu manis. Buy in indian spice shop.

Picture: Cinnamon bark

1 star anise (cintan manis) - buy in indian spice shop.
2 cardamon pod

1/2 tsp ground ginger
1/2 tsp ground garlic
2 tsp ground shallots - small red onion
cut onion rings

Method :
1) Marinate the chicken drumsticks with turmeric spice and salt, set aside.
2) Pan fry the marinated chicken drumsticks until the skin is slightly crispy, set aside. ( traditionally, the Ayam Masak Merah recipe requires deep frying until the chicken is done. )
3) In a wok, stir-fry the cardamon, clove, star anise, cinnamon bark until fragrant, add the ground ginger, shallots, garlic in, continue stir-frying until fragrant.
4) Add the tomato paste in, honey, ground chili paste, and simmer until thickened and boiling, toss in the fried chicken drumsticks, cut onion rings, and give it a quick stir-fry until all the sauce thickens and the chicken is done. Dish up and ready to serve.

Recipe: Roti jala

Serving for 2 - 3 person
Picture: Roti Jala with Curry Dahl

Picture: Ingredient, mould and measuring cup

Picture: flat kuali and palette knife

-1 cup/250 gm/1 china bowl of wheat flour
-1 egg
-2 tsp coconut powder + 2 tsp milk powder - put them into a bowl, add water and mix them
-1/2 tsp salt
-1 tsp tumeric (kunyit) powder - for taste + colouring purpose

-2 pandan leaf + 1 tsp oil - tie the pandan leaves into a knot then use it to grease the pan (pandan leaves optional)

-Roti jala mould
-Flat kuali/frying pan (flat kuali is preferred so that easier to fold)
-Palette knife: to fold the roti jala
-A bowl: to mix the ingredient.
-Measuring cup: measure flour (if u dont have it then fill up a china bowl with flour)
Tips: The above utensil will make ur job easier. Its alright if u dont have above utensils. U can use available utensils in ur kitchen. The mould can be bought in shop that sell baking utensils. If u cant buy the mould then try poking holes in tin can. Poke about 4/5 holes.

- In short, just mix all the ingredient together (except the oil and pandan leaf). Read on for detail info.
- Put the wheat flour, tumeric powder, salt into bowl and mix it.
- Create a well in the centre and add the egg and some coconut milk (dont pour one shot or else there will be clumps in the mixing). Stir the mixing. Slowly add the coconut milk and mix - beat the batter for 10 min till its smooth and bubbly.
-Cover with towel and leave the batter to stand for 20 min.
tips: if batter too thick can add water. If too thick then the roti jala wont be soft. However if too much water added will be too soft. If there is clump (clump happen when the wheat flour clump together and did not mix well with water) in the mixing then sieve it before cook.

Cooking (medium/small fire)
- Heat the flat kuali. Use the folded pandan leaves and grease the pan with oil. The use of pandan leaves will leave a nice aroma on the roti jala.
- Pour some batter on the roti jala mould and move it in a circular motion around the pan. Tip: dont raise mould too high/move too fast/too slow/dont fill in too much batter into mould. Best to transfer the batter into a cup. When cooking, pour the batter from cup to mould. when u have pour enough then u put the mould back into the cup. This is a way to control the amount of batter coming out.
- When it is cook use the palette knife to fold the lacy pancake into quarters.

To serve
- Personally i prefer eating roti jala with curry chicken but u can also match with other curry.

Recipe: Kueh Teow Soup (Boil)

Picture: Kueh Teow Soup
Ingredient for 4 person
- Half a chicken
- aji + salt
- 1 kg kueh tow
- small tau geh (bean sprout)

Prepare Soup
- 3 1/2 bowl of water
- min half a chicken (chop into tiny pcs and wash)
-Boil using medium fire
-when water is boil put fishball, salt and ajinmoto - try and taste

Prepare kueh tow
- Blanch (the action of puting the kueh tow into boiling water in kuali) kueh tow for a while only. take it out
-Blanch tau geh, sawi

Recipe: Mian Fen kao (Boil)

Picture: the soup is cook for each individual

Serving for 2
-Tepung gandum (wheat flour). 300gm are use. 150gm for each person.
-Ikan bilis
-Minch meat
-Cekor manis: a kind of vege. remember to wash it.

Picture: Cekor manis

Prepare dough
Picture: Wheat flour

Picture: Dough

-Put 300gm of tepung gandum onto plate
-1ts salt
-1 cup of water
-Mix and knead the dough
-Leave it for 30 min to let it rise a little

Boil ikan bilis stock

Picture: Boil Ikan bilis

Picture: how a good ikan bilis look like

-Peel ikan bilis (abt 1 handful)
-Put the ikan bilis into pot and add water
-Boil for half - 1 hr
-Purpose is to boil a ikan bilis stock

After half hour (dough)
-Take a portion of dough, roll into cylinder, pinch into balls, flatten and stretch it.

Picture: Pinch the dough

Picture: Make it into ball

Picture: Flatten and lengthen the ball

Boil water in kuali

Picture: Blanch the dough

-When water boil put the stretch dough into kuali and take it out 5 min later

When ready to eat (usually cook individually)

-Take out ikan bilis stock from big pot into small pot
-Add minch meat (cook for 5-10min)
-Add cekor manis
-Pour soup mixture into bowl of mian fen kao. Ready to eat~!!


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