Tempoyak

Tempoyak is durian flesh mixed with chilli, salt, sugar and MSG. They are mixed together and pounded into a thick paste. Tempoyak is eaten with hot steaming rice, along with freshly boiled vegetables and some fried or grilled fish. This special tempoyak was served at Bahril Ilmi's wedding reception in Pasir Mas. It was tasty and very good - the best in Pasir Mas and Kelantan. It was prepared by a catering group, Millennium catering.

Pencicah Air Asam

Bahan

• 4 biji tomato (saiz sederhana)
• 10 cili padi
• 10 cili besar
• 2 biji bawang besar
• 2 inci belacan
• 1 sudu sos tomato
• 1 sudu susu pekat
• sedikit garam

Cara

1. Hiris halus bawang besar, tomato dan cili besar. 
2. Tumbuk cili padi, cili besar dan belacan (macam nak buat sambal belacan)
3. Masukkan bawang besar, tomato dan cili besar yang telah dihiris tadi ke dalam bekas. 
4. Tumbuk bahan tadi sehingga menjadi separa lebam.
5. Kemudian, masukkan sambal belacan dan gaulkan bersama bahan yang ditumbuk.
6. Masukkan sos tomato, susu pekat dan juga garam secukup rasa.
7. Gaulkan sehingga sebati. Siap untuk dihidangkan bersama nasi daging

Source:
Rahsia Hawa: Nasi Daging Utara

Karipap Pusing

Source: Rahsia Hawa in Facebook

KARIPAP PUSING (Curry puffs with swirl shell)

A. Kulit Karipap

Bahan untuk buat kulit karipap

1. Doh minyak
300gm tepung gandum
secubit garam
1/4 cawan minyak masak
1/2 cawan air suam
* Campurkan secubit garam ke dalam tepung. Curahkan minyak masak dan gaul mesra tepung dengan hujung jari. Sedikit demi sedikit masukkan air sambil tangan terus menguli sehingga mendapat doh yg tidak melekit di tangan

2. Doh marjerin
150gm tepung gandum
100gm marjerin...sila tambah sedikit demi sedikit sehingga mendapat doh yg tak melekit di tangan.

Cara untuk buat kulit karipap

1. Sediakan doh marjerin dan uli hingga berminyak
2. Sediakan doh minyak + air , diuli , biasanya doh minyak 2x lebih banyak drp doh marjerin
3. Letak doh marjerin dalam doh minyak
4. Balut doh , tutup keseluruhan doh marjerin dengan doh minyak.
5. Canaikan doh.
6. Potong doh yang di canai.
7. Gulung doh
8. Canai sekali lagi
9. Gulong doh kali ke-2
10. Potong guna pisau doh yg digulung akan menghasilkan pusaran sebegini, boleh canai dan bubuh inti karipap, kelim dan goreng,

B. Inti Karipap

Bahan untuk buat inti karipap

• 4 biji kentang
• 1 biji bawang besar (dipotong dadu)
• 2 ulas bawang putih (diketuk)
• 1 sudu rempah kari (dibancuh dengan 1 cawan air)
• 5 helai daun kari (tapi saya tak letak)
• 1 sudu serbuk bilis
• Secubit garam

Cara untuk buat inti karipap

1. Kentang dikupas dan dipotong dadu.
2. Rebus kentang hingga hampir empuk.
3. Angkat, toskan dan ketepikan.
4. Panaskan minyak dan masukkan bawang besar dan bawang putih.
5. Tumis hingga kekuningan.
6. Masukkan rempah kari dan tumis hingga naik minyak.
7. Masukkan serbuk bilis dan garam.
8. Akhir sekali, masukkan kentang yg telah direbus tadi.
9. Kacau sebati hingga kuah kering.
10. Angkat dan ketepikan.

Cha Koy (Cakoi)

Source: http://resepiummi.com/2014/07/16/cakoi-mudah/

BAHAN BAHAN (Ingredients)
(15-20 ketul) (makes 15-20 pieces)

• 400g tepung gandum (400g wheat flour)
• 1 cawan air (1C water)
• 1 sudu besar majerin (1 tabsp margarine)
• 1 sudu kecil garam (1 teasp salt)
• 3 sudu besar gula (3 tabsp sugar)
• 1 sudu besar susu pekat/susu tepung (1 tabsp condensed milk or powdered milk)
• 1 biji kuning telur – tak letak pon boleh (1 egg yolk)
• 2 sudu kecil yis (2 teasp yeast)
• 1/2 sudu kecil soda bikarbonat (half teasp sodium bicarbonate/baking soda)
• minyak untuk menggoreng (oil for frying)

CARA CARA (Methods)

1. Masukkan kesemua bahan kedalam mangkuk kecuali tepung dan minyak. Kacau sebati.
2. Masukkan tepung sikit demi sikit sambil uli. Jika dah tuang semua tepung tetapi adunan masih lagi lembik, boleh la tambah sikit tepung sampai menjadi doh. Adjust sendiri.
3. Uli sehingga doh tak melekat pada mangkuk. Rehatkan selama 30 minit untuk naikkan sikit doh tersebut.

Penyediaan (Preparation)

Ambil doh tadi dan buat step seperti di bawah untuk dijadikan cakoi :

1. Canai doh memanjang bentuk segi empat tepat. 
2. Potong doh lebih kurang 1-1.5 inci.
3. Cantumkan dua doh yg dipotong tadi,
4. Ambil lidi dan tekan sikit bahagian yg dicantum tu untuk menampakkan lagi seperti cakoi. Pastikan lidi dicelup air sebelum berbuat sedemikian.
5. Sediakan minyak untuk menggoreng. Bila dah panas, ambil doh cakoi tadi. Sebelum dimasukkan kedalam kuali, tarik doh tadi memanjang. Gunakan api yg kecil sikit. Jika guna api besar, dalamnya tak masak. Buat sehingga habis.
6. Boleh dicicah dengan sos kegemaran atau buat pencicah manis berperisa pandan, warna hijau.

Nasi Goreng (3) Fluffy Mixed Rice

Ingredients to be pounded

1 big red chili (buy from TESCO)

4 small red cili padi (buy from TESCO)

2 shallots (bawang merah kecil)

6 pips garlic (ulas bawang putih)

1 slice of ginger (halia)

1-2 tablespoonful dried prawns (udang kering) / fine anchovies (ikan bilis halus)

Seasoning 1

1 tablespoonful chopped celery

1 tablespoonful chopped spring onion

1 tablespoonful chopped cardamom leaves (daun ketumbar)

2 hen's eggs

Rice

Buy Thai white rice and Moghul rice from TESCO

For fluffy fried rice, use mixed rice 

Mix 1 part of each rice: Thai white rice (cap arnab) + Basmati rice + Moghul rice

Warm 2 plates of cooked rice

Crumble and heat up in microwave

Seasoning 2 

1 teaspoonful iodised refined salt

1/2 to 1 tablespoonful castor sugar

1 tabspoonful HABHAL salty soy sauce (kicap masin HABHAL)

Frying oil

Use Murni cooking oil (minyak masak Murni) or any bleached oil

Do not use coconut oil, peanut oil or olive oil

Utensils

Kuali

Wooden spoon

Method

Clean and pound all ingredients into a wet paste, and fry in kuali. Add celery, spring onion and cardamom leaves. Fry till fragrant. Add eggs and stir to mix. When eggs are cooked, add rice and stir to mix. Turn off fire. Add seasoning 2 - salt, sugar and soy sauce to taste. Serve hot.

Spaghetti aglio e olio

Spaghetti aglio e olio ("spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, said to originate traditionally from the region of Abruzzo, although it is popular across the country.

The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

Source:
http://en.wikipedia.org/wiki/Spaghetti_aglio_e_olio

Kari Tulang

Serves 8 (or 2 meal times)

Suitable for breakfast, lunch and dinner

Ingredients

1 kg beef on bones (ribs) (daging Qurban bahagian rusuk)

2 white onions (bawang saiz sederhana warna putih)

3 shallots (bawang merah kecil)

5 pips garlic (bawang putih)

1-2 jugs of hot water (air panas)

salt to taste (1-4 teaspoonful salt; always use a spoon to gauge salt)

half a cup of cooking oil (setengah cawan minyak masak Murni)

beef/chicken curry powder ( I used 1 packet rempah Selising for chicken/beef)

3 stalks of coriander (3 tangkai daun ketumbar)

half a tablespoonful of granulated white sugar (setengah sudu makan gula pasir)

a quarter of a small piece of palm sugar / gula Melaka (guna 1 suku gula keret or less)

4 pieces slices young galanga / lengkuas muda

4 pieces slices young ginger / halia muda

4 tiny pieces or 1 large pieces asam keping

kuali

wooden spoon

Method

1. Cut and clean beef or spare ribs
2. Heat up kuali and place beef ribs. Cook till beef pieces turn grey and shrink a bit
3. Add hot water to beef ribs and boil till water reduces to half. 
4. Add some salt, all diced onions and garlic.
5. Add more hot water to cover beef ribs and continue to boil till water reduces to half. 
6. Repeat adding more hot water and boil till beef ribs are tender (masak lembut)
7. When water has been reduced to half and beef ribs are tender, add cooking oil
8. Add enough oil and then add beef/chicken curry powder. Stir to mix. Add a little hot water
9. Continue to cook on slow heat to avoid burning which gives the dish a bitter aftertaste
10. Add lengkuas, ginger and coriander stalks. Stir to mix. Continue to cook
11. Add granulated sugar and palm sugar to taste. Stir to mix. Continue cooking
12. Add hot water if mixture thickens too much. Stir often to avoid sticking to bottom of kuali
13. Taste and adjust salt only. Do not add anymore sugar.
14. Switch off stove once all has blended and cooked through well. 
15. Serve hot with rice, bread or buns.
    
    
    
    
    
    When still hot 
    
    
    
    When stored in the fridge