Sunday 26 September 2021

Ayam masak merah

Serves 6 people

Ingredients

Chicken - half, cut into small pieces
Turmeric-salt mix - sold ready mixed

Garlic - 6 pips (siong), crush and slice
Red rose onion/shallot - 6 small bulbs, slice
Bombay onion - 1 big bulb, slice

Kaffir lime leaf (daun limau purut) - 1 piece
Lemon grass - 1 piece, cut 3 inches lengths and crush

Red tomato - 2 pieces, cut into wedges

Ground chili, non spicy (cili boh tak pedas) - 1 packet
Ground chili, spicy (cili boh pedas) - half packet

Palm sugar (nise, gula Melaka) - 2-3 small chunks (1 cm x 1 cm x 1 cm)
Soy sauce - use HABHAL salty soy sauce

Hot water - half cup

Method
  1. Rub crushed and chopped garlic on chicken pieces. Then rub turmeric-salt mix on the chicken pieces. Fry the chicken pieces till lightly brown and fragrant. Remove fried chicken pieces to a bowl.
  2. Fry red onions (both shallots and Bombay onions) till fragrant and light brown, but not burnt.
  3. Add both ground chili (non spicy and spicy). Stir to fry and add hot water. Let chili-onion mixture cook to avoid mixture becoming stale easily upon storage.
  4. Add fried chicken pieces. Stir to mix.
  5. Add tomatoes.
  6. Add 2-3 tiny chunks of coconut palm sugar (nise, gula Melaka).
  7. Add a few dashes of salty soy sauce. Stir to mix.
  8. Taste and adjust saltiness and spiciness.
Serving

Serve with freshly cooked hot rice.

Ayam masak merah

Orange marmalade walnut raisin cake

Faridah Abdul Rashid
24 September 2021 

I baked a cake! Again!
Orange walnut raisin cake … delicious!
             *********
I created the recipe for this special cake based on ingredients which I bought in Makkah on my last Hajj in 2019, just prior to COVID-19 pandemic. 
             *********
This recipe uses approximate measures as I feel that is the best way to bake this cake. You have to estimate how much cake mixture you wish to make and then use your own judgement on the measures. 
             *********
Try and try this recipe till you get it right. In sya Allah. It will work for you as it has worked for me.
             *********
This recipe is for 2 loaves of cake

Ingredients

There are 5 components to handle with care:

A. The oily component
*Margarine 100 g - this is a quarter of a 400 g block of margarine at room temperature (cut and use at room temperature)
*Cooking oil - half cup of palm oil (don't use olive, groundnut, sesame seed, canola oil or coconut oil; cooking oil gives sponginess to the cake; don't use too much oil)

B. The aroma component
*5 hen eggs (don't use duck or ostrich eggs)
*Vanilla essence - 1 teasp (vanilla removes the hen odour of the eggs, your cake won't smell of raw chicken or gok ayam)

C. The sweetness component
*Fine castor sugar 100 g - same amount as margarine
*Marmalade jam - 2 tabsp
*Sunquick orange concentrate (or any citrus flavoured concentrate) - 5 tabsp
*Seedless sultanas or raisins - a handful (chop or snip them if they are big; if you don't cut them into smaller pieces, they will sink to the bottom when baking and the cake will be soggy at the
 bottom)

D. Crunchiness component
*Raw walnuts - a handful (crush them with your hands; if they are large pieces, they will sink to the bottom and burn during baking; don't use too much as walnuts tend to give a bitter aftertaste; too much walnuts will offset the sweetness of this cake)

E. The volume & rise components
*Plain flour - less than 50 g flour; sift into a big rice bowl (too much will give a cake flour-tasting cake; too little will give a soggy oily cake)
*Baking powder + baking soda (a pinch of each)
*Ovalette - 1.5 tabsp (prevents cake from crumbling)

Method

1. Beat together margarine, cooking oil, Ovalette, sugar, eggs and vanilla.
2. Sift flour and add baking powder and baking soda. Mix with a dry spoon. Add a spoonful of flour at a time to mixing bowl and mix.
3. Add crushed walnuts and chopped raisins.
4. Place cake batter into 2 baking trays.
5. Bake for 1 hour at 140 C. Cake should rise but the flat top remains white.
6. Continue to bake the cake at 160 C for an additional 10-15 minutes or until a dark crust forms. This dark crust is the hallmark of this golden cake!

Serving

Eat this cake hot or warm. It can also be eaten cold.



Sunday 24 June 2018

Corned beef

How to make corned beef

Sunday 15 October 2017

Dinner at Kengsom Thai Restaurant

Address:
Kengsom Thai Restaurant
S/27, Lot 255 & 256
Jalan Kebun Sultan
Kota Bharu, Kelantan
- air-cond
- specialty is kengsom (asam pedas)
- hours: 12 noon to 10 pm (kitchen closes at 9.45 pm for last orders)
- can RSVP
- each round table fits 8 people comfortably
**

We celebrated my 59th birthday at Kengsom Thai Restaurant in Kota Bharu. This was my first time and my husband's second time. He had lunch before. 

This was what we had for dinner between 9:15 pm and 10:10 pm:
  1. Kacang goreng RM2 ... served before food and drinks
  2. Ikan goreng 3 rasa RM48
  3. Udang butter susu RM 66
  4. Ayam padprik RM20
  5. Telur stim (bungkus)  RM20
  6. Kangkung ikan masin RM16
  7. Sup tauhu ayam RM25
  8. Rice RM14 for 6 people
  9. Drinks RM18 for 6 people
Total: RM242.74
GST 6%: RM13.74

Works out to RM40 per head.

Food was delicious and appropriate portions.

Service was fast - about 15 minutes prep and waiting after ordering.

There is ample parking under the big tree at the end of the building.

Beautiful wall art 

Crispy milky butter prawns 

Tender ayam padprik 

Crispy ikan siakap goreng 3 rasa


 
Clear soup with chicken burger balls and soft Japanese tofu, flavoured with ground black pepper, spring onion and celery.




Wednesday 26 July 2017

Dinner at Restoran KST

My cousin Jeffrey and his wife came to visit Kota Bharu and we went to have dinner. My son Muhammad knew Restoran KST and suggested we eat there. The restaurant is open after 4.30 pm till late night. We ordered and selected the various fish, squids and ray fish. We waited 1 hour for the seafood to be cooked and for food to arrive. In the meantime, we tucked in on drinks and ulam. Finally, the seafood was ready and we had dinner. We stopped to perform Maghrib prayer in the tiny staff surau. Then we continued to talk and finally parted and went home.


Restoran KST
Lot 3050
Wakaf Che Yeh
Jalan Kuala Krai
15100 Kota Bharu
Kelantan

Table 11
Bill no. RCB200020504
Date: 08/04/2017  19:55 ((8 April 2017, 7:55 pm)

What we ordered for 8 diners:

DRINKS
  1. Apple Susu Ais (1) 3.00
  2. Fresh Orange Ais (1) 3.00
  3. Teh O Panas (1) 1.00
  4. Limau Nipis Panas (1) 1.80
  5. Teh Tarik Panas (1) 2.00
  6. Teh Hijau Ais (1) 3.00
  7. Limau Nipis Ais (1) 2.00
  8. Limau Nipis Panas (1) 1.80
  9. Sirap Limau Ais (1) 2.00 ... repeat order

DISHES
  1. Ulam (2) 6.00 ... free choice of vegetables from a large selection
  2. Sup Daging (3) 18.00 ... a lot of beef
  3. Sup Cendawan (3) 16.50
  4. Nasi Putih (8) 12.00
  5. Sotong Celup Tepung, 450 gram x 0.065 (1) 29.25 ... nice and soft
  6. Siakap 3 Rasa, 750 x 0.055 (1) 41.25 ... delicious
  7. Selar NP.PHAU (1) 24.70
  8. Sup Daging (3) 18.00 ... repeat order
  9. Telur Dadar (3) 6.00
  10. Pari Rempah, 600 gram x 0.04 (1) 24.00 ... a lot of spices
Sub Total: 215.30
GST 6%: 12.92
Rounding: -0.02

Grand Total (RM) 228.20 ... (comes to RM28.50 per head ... less than RM30 per head)

Thank You. Please Come Again.

Thursday 13 July 2017

Laksa Siam / Laksa Thai

Sumber:
SPM 2017 - Makan-Makan: Kerabu Kaki Ayam Dan Laksa Siam (11 Mac 2017)
https://youtu.be/aox9JwetUv8


Laksa Siam / Laksa Thai


BAHAN

(1) KUAH MERAH (kuah kari ikan)

kunyit
cili kering
lengkuas
serai
bawang merah
ikan - kisar halus
santan

(2) ULAM

Semua jenis ulam boleh dimakan bersama laksa Siam.

daun salad
daun pudina
daun salam/daun selasih (Thai basil)
kacang panjang - potong 3" panjang
pucuk petai
pucuk gajus/ketereh
taugeh - buang akar dan kulit
kacang botol - tak payah potong
timun - hiris macam buat acar - potong 2" panjang
buah terung bulat (saiz kecil) - potong 6

(3) MEE

Mee laksa dijual siap untuk dimakan.
Bilas dengan air suam atau air panas.


CARA

Cara memasak kuah kari ikan

Rebus dan masak kuah laksa (kuah kari ikan kisar)
Masak hingga kuah menjadi pekat
Biar masak dan panas ketika menghidang


Cara menghidang laksa Siam

Susun ulam dan sayur dalam pinggan atau dulang besar.
Sediakan mangkuk dan sudu untuk makan
Bubuh mee dan susun ulaman/sayur di atas mee
Curahkan kuah laksa Siam di atas mee
Terus makan panas-panas



Kerabu Kaki Ayam

Sumber:
SPM 2017 - Makan-Makan: Kerabu Kaki Ayam Dan Laksa Siam (11 Mac 2017)
https://youtu.be/aox9JwetUv8

Thai food - Chicken feet salad
https://youtu.be/8f-NTQxtMKU

Chicken feet recipe
https://youtu.be/2l1FSo3hUzQ


Kerabu Kaki Ayam

BAHAN

1 paket kaki ayam - rebus dan buang tulang
buah tomato - potong 6
cili padi - cincang
daun sup - gunting 1"
1/2 - 1 biji buah limau nipis - perah ambil jus
gula - secukup rasa
perencah perasa Maggi - secukup rasa


CARA MEMBUAT KERABU

(1) Memasak kaki ayam (2 jam sebelum makan)

1 packet chicken feet (20 pcs white chicken feet)
Clean chicken feet. Snip off claws and dirty footpads
Rinse chicken feet

Boil some water, add some salt
Boil chicken feet for 20-30 minutes
Let boiled chicken feet stand 30 minutes
Rinse chicken feet under cold running tap water to stop further cooking

Add 1/2 teasp sugar to 1 cup vinegar. Mix well with a wooden spatula.
Transfer chicken feet to a large plastic bowl.
Pour vinegar mixture onto chicken feet and mix
Cover chicken feet with sufficient water
Marinate in refrigerator for 1 hour
Strain all water
Transfer chicken feet to a bowl (ready to eat)

(2) Buat air kerabu dahulu

Campurkan bahan berikut dalam mangkuk besar dan kacau sebati:

Sos kicap ikan
gula
perencah perasa Maggi
perahan jus buah limau nipis
Kacau sebati setisp kali tambah

(3) Kemudian campurkan bahan buah:

Campurkan bahan berikut ke dalam air kerabu dan kacau sebati:

cili
bawang merah
buah tomato
Kacau sebati setiap kali tambah

(4) Masukkan kaki ayam

Campurkan kaki ayam yang telah direbus dan dibuangkan tulangnya.
Tulang mesti dibuang supaya kerabu mudah dimakan.

(5) Pewangi

Masukkan daun sup yang digunting. Gaul sebati.

(6) Adjust secukup rasa

Rasa dan adjust rasa kerabu.
Kerabu ini crunchy dan sedap dimakan bersama nasi.
Kerabu ayam sedap dimakan panas atau sejuk.