Sunday, 26 August 2012

Nasi Goreng (1) Mixed Vegetables

There are many versions of nasi goreng (fried rice). Plain nasi goreng is the easiest to make for any beginner. Then progress to vary the flavour - soy sauce (kicap), tomato sauce/paste, etc.



3 cloves garlic (3 ulas bawang putih)
2 eggs (2 biji telur)
1-2 plates of cooked rice (1-2 pinggan nasi) - overnight rice is best/nasi semalam
salt to taste
1 teaspoonful granulated sugar (1 sudu kecil gula halus)
3 tablespoonful cooking oil (3 sudu makan minyak masak)
spring onion/onion leaves - chopped (daun bawang)
celery - chopped (daun sadri)
1 red chilli (1 cili merah)

Optional ingredients:

1 inch ginger (1 inci halia) 
half small bowl of mixed vegetables (sayur campur) 
1 tablespoonful soy sauce (1 sudu besar kicap masin) 
3 teaspoonful tomato paste/sauce (3 sudu kecil sos/pes tomato) - for Italian style nasi goreng
1 paket Perencah Nasi Goreng Adabi - for Malay style fried rice
1 tablespoonful margarine/butter - for Chinese style fried rice


Peel and crush or pound garlic and ginger (optional). Tumbuk bawang putih & halia.
Fry crushed garlic (and ginger) till brown.
Add eggs. Stir to mix.
Add chopped onions leaves and celery. 
Stir to cook added vegetables.
Wash and cook mixed vegetables in microwave oven (cook without water).
Add mixed vegetables to mixture. 
Chop red chilli and add to mixture.
Add a little salt and stir.
Heat rice separately in microwave oven.
Add rice to mixture and stir.
Add salt and sugar to taste

Season with optional ingredients for additional flavour:

Add soy sauce and tomato paste.
Or add Perencah Nasi Goreng Adabi.

Crushed or pounded garlic. 

Fried garlic and eggs 

Frozen onion leaves and celery. 

This is how much onion leaves and celery to add - about a tablespoonful of each. 

After adding onion leaves, celery, eggs, garlic. 

Mixed vegetables from TESCO (RM3.50 per packet). 

Cooked mixed vegetables (half a small bowl). Must heat this properly as the frozen mixture tends to harbour Streptococcus (a type of bacteria). 

Frozen red chilli. Wash first. Cut while still frozen. 

Coarsely sliced/chopped frozen red chilli 

After adding all vegetables and chilli. 

Break up overnight rice (keep in refrigerator overnight). Heat up in rice cooker. 

This is plain nasi goreng (putih). Modify this to get other flavours. Adjust seasoning:

Add soy sauce (tambah kicap) 

Use any tomato sauce or paste. Do not use very sour tomato paste. 

With added soy sauce and tomato paste. Then stir to mix. 

Saturday, 25 August 2012

Salam Aidilfitri 2012

Wednesday, 22 August 2012

Sambal udang pedas

0.5 kg big prawns (udang saiz besar)
3 medium shallots and 2 small shallots (3 bawang merah sederhana dan 2 bawang merah kecil)
4 cloves garlic (4 ulas bawang putih)
1 bowl dried red mixed chillies, hot & not fiery hot (1 mangkuk cili merah campur yang pedas & tak pedas)
1 tumeric leaf (1 daun kunyit)
1 stalk lemon grass (1 batang serai)
2 leaves limau purut (2 daun limau purut)
~1 tabblespoonful salt to taste (~1 sudu makan garam ikut rasa)
3 tablespoonful cooking oil (3 sudu minyak masak)
1 electric kettle of hot boiling water (1 jag air panas)
2 medium red tomatoes (2 tomato saiz sederhana)
a small piece of palm sugar (1 bahagian kecil gula Melaka/gula keret)


Wooden ladle (senduk kayu)
Electric kettle (jag letrik)
Electric blender (blender)

To prepare ingredients:
  1. Cut dried chillies and place in a plastic bowl. Add hot boiling water and soak chillies till soft (10 min).
  2. Drain dirty chilli water and all seeds. Rinse and repeat procedure to remove all seeds and clean chillies.
  3. Blend chillies till fine (use electric blender).
  4. Cut tumeric leaf into 3 pieces.
  5. Clean and pound lemon grass.
  6. Slice onions and garlic.
  7. Cut each tomato into 4 pieces.
  8. Wash and clean prawns. Cut the sharp horns and feelers from the prawns with a pair of scissors. Trim the tail and feet if desired. Leave the shell, legs, tail, eyes intact. Do not remove the shell as big prawns do not have shit (tahi).





Cooking instructions:
  1. Heat oil in kuali and fry onions, garlic and lemon grass. Fry till onions and garlic are light brown.
  2. Add blended chilli and stir to avoid sticking and burning (hangit). Dry the mixture if a lot of water was used to wash down the chilli from the blender jar. Mixture should be thick or it will not stick to the prawns.
  3. Add tumeric leaf, daun limau purut and salt, and stir.
  4. Add tomatoes and stir.
  5. Add a small piece of gula Melaka and adjust taste.
  6. Add prawns last and let cook 10 minutes to retain juiciness. Do not overcook prawns or they become rubbery, dry, stiff and difficult to chew.
  7. Adjust taste with salt and palm sugar. Do not add water.
  8. Serve warm with rice.

Tuesday, 7 August 2012

Kuih Jala Mas

25 hen's eggs; separate yolks and whites
2 kg granulated sugar
approx. 1 litre of water
2 pieces daun pandan
yellow food colouring (omit otherwise)




(a) To prepare the jala mas:

Mix egg yolk and water. Stir slowly to mix.
(Prepare the sugary water next.)
Pour egg mixture into a cone (as for roti jala) and go round to form a net in a kuali.
Lift the net and use a lidi (any wooden skewer) to fold it while still hot.
Dip in sugary water and remove.
Drain excess sugary water.

(b) To prepare sugary water:

Cook water, granulated sugar, daun pandan, and cloves in a pot.
Cook till the sugary water boils.
Continue to cook over a large flame till the mixture bubbles and fills the pot.
Reduce the flame to medium.
(Continue to prepare jala mas.)

Photo of jala mas (Flikcr)