Wraps

Wrap(s) ialah makanan baru bagi Malaysia. Ia makanan kuno Mexico dan negara Amerika Latin (South America).


Bahan

Roti capati atau naan

Inti

Kari ayam

Roasted sesame dressing

Daun salad atau kobis


Cara

Panaskan roti capati/naan dan letak dalam pinggan.

Letakkan kari ayam (tanpa banyak kuah) atas capati.

Bubuh daun salad atau kobis yang telah dihiris nipis atau sayur lain.

Bubuh roasted sesami dressing sebanyak yang suka.

Bungkus (wrap).

Makan sebelum kuah/inti buat wrap jadi basah (soggy).

Boleh buat jual.

Sedap makan waktu kerja di pejabat.

Wrap #1 (RM5) 

Wrap #2 (RM2.70) 

Wrap #3 (buat sendiri)

Scrambled eggs

Bahan

2 biji telur ayam

2 hotdog ayam

daun cekak manis

air

garam

serbuk lada putih

minyak masak

kuali

Cara

Hiris hotdog ayam.

Bancur telur.

Larutkan garam dalam air, guna sudu makan.

Tambahkan air garam ke telur yang telah dipukul.

Tambahkan serbuk lada putih untuk hilangkan bau hanyir telur.

Basuh daun cekak manis

Panaskan kuali, tambah minyak, masukkan telur.

Masukkan daun cekak manis dan kacau sebati hingga daun dan telur masak.

Serve panas.

Makan dengan roti wholemeal (fresh).

Daun cekak manis 

Hotdog ayam 

Scrambled eggs 

Kari Ayam

Bahan

Ayam 1 bekas plastik (1 ekor ayam ambil 1/2 bahagian ayam dan potong kecil2)

1 paket kecil serbuk rendang ayam Faezah atau lain

1 paket santan debu (1 biji kelapa)

5 butir bawang merah kecil (shallots)

1 labu bawang putih (1 bulb garlic)

beberapa hirisan halia mentah (fresh frozen slices of ginger)

2-4 keping hirisan lengkuas (fresh frozen galangal)

1 daun limau purut (1 kaffir lime leaf)

2 keping asam keping kering (hitam)/asam gelugor (2 slices sour fried fruit)

2-3 buah limau kasturi segar (fresh kasturi fruits)

4-5 tangkai daun kari segar (stalks of fresh curry leaves)

1 coriander plant with roots (1 pokok ketumbar termasuk akarnya sekali)

garam bukit (Himalaya salt - pink)

1/4 gula tuak/gula Melaka (1 keping kecil belah dan guna 1/4) (coconut palm sugar)

3 senduk kecil minyak masak kelapa sawit cap Murni (palm oil)

5 biji ubi kentang (potatoes or wedges) - ubi putih lembut mudah hancaur vs. ubi kuning tak hancur

1 electric jug of freshly boiled hot water


Tips

DO NOT USE COLD WATER FOR MAKING CURRIES!

CAN USE PLAIN YOGHURT TO REPLACE COCONUT MILK AND SOUR FRUITS.

ADJUST CURRY SEASONING TO TASTE SLIGHTLY SOUR AND LIGHTLY SALTY

POTATOES ABSORB A LOT OF SALT AND WATER; DO NOT ADD EXCESSIVE SALT!

ADD HOT BOILING WATER TO TOP UP GRAVY AND ADJUST SEASONING.

STORE LEFTOVER CURRY IN THE FRIDGE. DO NOT LEAVE AT ROOM TEMPERATURE.


Cara

Defrost ayam

Goreng hirisan bawang merah, bawang putih, halia, lengkuas dan daun kari hingga garing dan wangi.

Masukkan serbuk rendang dan tambah air panas. Kacau sebati. Biar mendidih.

Masukkan ayam dan kacau sebati.

Tambah air panas, garam, gula Melaka, santan, dan biar ayam masak.

Apabila ayam sudah masak, masukkan ubi dan tambah air.

Apabila ubi sudah empuk, padam api.


Serving

Boleh makan dengan nasi panas, cicah roti/capati/roti nan etc.

Shallots, garlic, galangal, curry leaves, coriander leaves, asam keping, turmeric, ginger

Curry powder

Coconut milk powder

Chicken curry

Nan bread with curry, shredded purple cabbage and topped with roasted sesame dressing.

Daging Cairo

This simple dry fry meat dish (dendeng) recipe is from Adibah Razak in Facebook, 1 January 2017.

Ingredients

lean meat

onion

cili padi

salt

nisae (gula Melaka)

tomato sauce

Method

lean meat: rebus hingga empuk and cut into slices, 

tumbuk dan goreng tanpa minyak hingga garing and kering.

goreng bawang sebanyak mana yg suka

tumbuk cili-padi sepedas mana yg kamu suka

tumiskan hingga garing

mix with fried onion

add daging yg disangai garing tadi

buh garam, nisae or gula or stevia, sos tomato skit secukup rasa

tarraaaa.. siap daging dendeng sempoi👍🏻

bole makan dgn nasi "hot-hot" or can eat with bread as a sandwich.

FB link:

https://www.facebook.com/photo.

Carrot cake

External links:

http://www.ladybehindthecurtain.com/the-ultimate-carrot-cake/

Orange Cake

Orange cake makes a wonderful evening when served with plain tea. It can also be used as hantaran for weddings. Adding some cooking oil keeps the cake moist and heavy. Adding grated orange skin (orange zest), orange juice and artificial orange flavouring, give a well-flavoured orange cake.

Ingredients

1/2 cup butter
3/4 cup white sugar (brown sugar is better)
2 tablespoons grated orange zest
4 eggs:-
      (i) 1 recipe - 4 egg yolks
     (ii) 1 recipe - 4 egg whites
1/2 cup cooking oil
1 cup self-raising flour
1/2 cup fresh orange juice (Sunquik orange concentrate)
1/2 teaspoon orange flavouring
1/2 teaspoon vanilla extract
fresh orange flesh from 1 big orange
1 pinch salt

Method

Preheat oven to 350 F (175 C) for 10 minutes.

Grease one 8-inch round cake pan.

Sift flour and set aside.

Separate egg yolks and egg whites.
Whisk egg whites until stiff and add a pinch of salt.

Cream butter, sugar until light and fluffy.
Add grated orange zest and mix.
Beat in the egg yolks one at a time.
Add cooking oil.
Fold in sifted flour, alternating with orange juice.
Fold in whisked egg whites.

Spoon batter into prepared pan.

Bake in preheated oven for 35 - 40 minutes.

External links:
https://www.youtube.com/watch?v=dVzMcaKm7_8
https://www.youtube.com/watch?v=PMbF1px_MLM
https://www.youtube.com/watch?v=UAZBLqVTKX4

Kuay Teow Radna

Kuay teow radna is kuay teow with a thick gravy.

Ingredients

kuay teow

garlic

fish sauce

chili

ginger

chicken meat

spring onion (daun bawang)

celery (daun sadri)

coriander leaves (daun ktumbar)

broccoli

young corn spikes

asparagus

cauliflower

fresh prawns
fresh squids or cuttlefish

black peppercorns (lada hitam)

white ground pepper (lada sulah)

soy sauce (kicap)

fish sauce (sos ikan)

sugar

salt

vinegar

oil

water

Method

Wash, drain and cook the koay teow without oil (dry fry). 

In a kuali, add oil and fry onion, garlic, ginger, chicken, prawns, squids/cuttlefish, and add water to make gravy. Season to taste.

Fry the vegetables together. Season to taste.

When ready to serve, add kuay teow to plate first. Then add the vegetables. Finally add gravy last. Serve hot.

Khao Yam

Khao yam is nasi kerabu.

Ingredients

This dish comprises blue rice, fish dipped in batter and then fried, keropok, taugeh, lime (limau nipis) a mixed selection of finely diced fresh greens*, cili paste, fried desiccated coconut or fried freshly grated coconut, belacan, budu etc.

*The greens used are long beans, daun serai kayu (fragrant leaves that smell of lemon grass), lemon grass, daun kesom, bunga kantan and daun limau perut (kaffir lime leaves).

Method

All the ingredients are arranged separately in a serving tray.

When ready to serve or eat, rice is first spooned onto the plate. Then all the dry ingredients are sprinkled on top of the rice. Finally the wet ingredients are applied. 

This dish is either eaten for brunch or lunch. It goes well with a cold syrup cordial.

Som Tam

Som Tam is green papaya salad.

Ingredients

green papaya

carrot

kangkong (watercress)
cucumber
long beans (kacang panjang)

fried peanuts

fried sesame seeds

chili

onions
salt
sugar
water
vinegar or lime juice
dried shrimp (geragau)
belacan*
fish sauce*
*very salty and high in MSG

Method

Green papaya is shredded thinly using a mandolin.

Carrot is sliced thinly and then finely into sticks like toothpicks.
Kangkong is briefly dipped in hot water to kill worms and cut to bite-size.
Long beans is cut to 1 inch long and briefly dipped in hot boiling water.

Lightly pound or blend spices. Fry and add water to obtain some gravy. Adjust to taste.

When ready to be served, mix all ingredients in a bowl

This salad is either eaten alone as a snack or with freshly cooked rice.

Pad Ped Pla Duk

Pad ped pla duk is fried spicy catfish.

The fish is either cut up into small pieces and fried as normal or, the fish is fried whole.

The fried catfish pieces are then added to a fried chili paste to coat all the fish pieces.

Since this is a fried fish menu and the spicy ingredients are also fried, this is an oily dish.

This dish is best eaten while still freshly hot and is best eaten with freshly cooked hot plain rice.

Thai Recipes

Here are websites with interesting Thai food.

https://migrationology.com/100-best-thai-dishes-to-eat-in-bangkok-ultimate-eating-guide/