Promotion! Promotion! Promotion!

Hiya peeps! Already planning for the weekend? Good for you! As for me, my Atush is having her Sports Day this Saturday so I guess, I have to 'be in school' for one more day! Anyway, moving on to cooking, the first reason I'm putting this entry is to share a recipe using one of Mr KHz's favourite ingredient-mutton. The second reason is, I am promoting a recipe (one of the 23) from 'Senangnya Memasak Kambing' by Hanieliza. To all who are reading, try to get her books in this series and you won't be disappointed. For RM5.50, it's a real bargain.

Here's the cover of the book I was talking about

The recipe that I've tried is....................

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'KAMBING MASAK MERAH'

Ingredients:

(A)

500g mutton (cubed)

1 tbsp fennel seeds

1 large onion (sliced)

(B)

2 cm cinnamon

3 star anise

3 sprigs of curry leaves

20 dried chillies (deseeded, blanched in hot water and finely ground)

5 shallots (finely ground)

3 pips of garlic (ground)

3 cm ginger (ground)

3 ripe tomatoes (ground)

1/4 cup of cooking oil

salt to taste

Method :

• Marinade the mutton pieces with fennel seeds for 1 hour.
• Heat the oil and stir fry the star anise, curry leaves and ground ingredients till fragrant.
• Put in the marinated mutton and stir well. Cook till the mutton is tender.
• Then, put in the onion slices and cook over low fire till the oil separates from the gravy.
• Season with salt and stir again.
• Serve with white rice or chappati.

Misi Mustahil? Biar Betul!

Tajuk : Catatan Pengalaman Memasak Resepi Hebat(konon) Untuk Encik KHz

Tarikh : 2 Disember 2009
Tempat : Paramount Garden

Objektif Misi

1. Mencari idea untuk menghasilkan resepi baru.


2. Menggantikan rancangan untuk memasak Daging Masak Hitam yang terpaksa dibatalkan kerana tiada stok rempah kurma. Memandu ke pasaraya 'Raksasa' untuk membeli sepeket rempah kurma berharga 60 sen dan hanya perlu menggunakan satu sudu teh sahaja memanglah tidak berbaloi!


3. Mahu mencuba resepi lain yang menggunakan daging kerana sepanjang minggu yang lepas, hampir setiap hari memasak kari. Aidiladha terasa seperti menyambut Deepavali!

Pelan taktikal

• Menggeledah tempat menyimpan stok dapur. Sangat mendukacitakan kerana yang dijumpai hanyalah :

a) 2 peket rempah kari daging Faiza

b) 2 peket rempah kari ikan Adabi

b) 2 bungkus sup bunjut Adabi

c) 1 bungkus kulit kayu manis

c) 1 kotak santan Ayam Brand

• Meneruskan usaha menggeledah sambil senyum-senyum sendiri kerana ada antara peket rempah/ perencah sudah sepatutnya dihapuskira setahun yang lalu! Tiba-tiba, mata terlihat satu peket berwarna HIJAU, berjenama ADABI. Adakah ini objek yang akan membantu misi kali ini ? Yaaaaaaa! Akhirnya, pencarian berhasil. Objek yang akan digunakan dalam misi kali ini ialah......................PERENCAH KERUTUK DAGING DAN AYAM ADABI!


• Misi diteruskan dengan membaca resepi di belakang peket ini. Tuan punya blog sangat sukahati kerana bahan-bahan untuk menghasilkan hidangan ini memang ada dalam simpanan. Satu soalan yang penting, kerutuk tu apa ya? Tak mengapalah. Belum cuba, belum tahu kan?

Pelan Operasi

Menyediakan bahan-bahan:

• 500g daging batang pinang dihiris tipis
• 1 peket rempah kerutuk awam dan daging ADABI
• 10 ulas bawang merah
• 5 ulas bawang putih
• 2 batang serai (diketuk)
• 50g kerisik
• 300ml santan pekat
• air secukupnya
• garam dan gula secukup rasa

Bahan tumbuk(halus) :

• 5 ulas bawang putih
• 1/2 inci halia
• 1/2 inci lengkuas

Kaedah memasak:

• Rempah kerutuk dicampur dengan sedikit air untuk dijadikan pes.
• Tumbuk bawang merah dan bawang putih separa halus dan gaulkan dengan pes rempah tadi.
• Gaulkan campuran ini dengan daging.
• Panaskan minyak dan tumis bahan yang ditumbuk halus serta serai hingga wangi.
• Masukkan campuran daging dan rempah tadi dan kacau rata.
• Masukkan juga santan, kerisik dan air secukupnya. Kecilkan api dan kacau sekali sekala untuk mengelakkan ia hangus. Peringatan : Kuali 'non-stick' bukanlah bermakna ianya 'non-burnt' ya!
• Masak hingga daging lembut dan kuahnya pekat. Perasakan dengan garam dan gula.
• Hidangkan dengan ketupat atau nasi himpit (nasi kapit jika anda berada di Terengganu!)

Hasil di akhir misi :

KERUTUK DAGING

Keputusan juri :

• Encik Khz menyatakan bahawa kerutuk ini rasanya ala-ala rendang. Disebabkan ianya tidak begitu kering maka hidangan ini disenaraikan sebagai "bolehlah'.
• Pak Incik rumah No 1 Paramount Garden nampaknya suka dengan hidangan ini. Sambil makan, sambil bertanya, "Ini beli ke buat? " Macam mana rakan pembaca? Bolehkah saya memasak hidangan ini? Jangan lupa memberi komen ya!

How do you do?

Salam and a very good day to all. Wondering where I have been all this while? I'm still here, doing the usual stuff. Well, to cut my blabbering short, let's see a dish that has been my family's special item which is served only on special occassions, specifically Aidilfitri and Aidiladha. Here it is!!!

'RENDANG PULAU BESAU'

Ingredients:
500g beef ('daging batang pinang') cut into small cubes
12 shallots (thinly sliced)
6 red chillies (thinly sliced)
3 pips of garlic
1 inch of ginger
1 lemongrass(thinly sliced)
200ml thick coconut milk
300ml thin coconut milk
salt and sugar to taste

Method:

• Pound the garlic, ginger and lemongrass and keep aside.
• In a large wok, heat some oil and fry the sliced shallots till wilted and keep aside.
• Using the same oil used to fry the shallots, fry the sliced chillies till wilted and keep aside.
• Next, leave about 2 tablespoonsful of oil in the wok and stir-fry the pounded ingredients toll fragrant.
• Then, put the fried shallots and chillies. Pour in the cubed beef as well.
• After that, pour in the thick coconut milk and stir.
• Over medium heat, cook your beef and stir ocassionaly.
• Pour the thin coconut milk gradually and cook your beef till it is tender and the gravy thickens.
• Add sugar and salt to taste.
• This dish is best served with 'ketupat' or compressed rice.

With a Moo, Moo here and a Moo, Moo there...

Hiya peeps! What's up? This week has been very hectic for me for there was also school on Saturday! So much of being dedicated huh? Anyway, in this entry, I would like to post something which is very much related to the title.

I believe that everyone is very familiar with the Moos. I like to describe them as very interesting, especially those from the Freesian bred. With that black and white patterns on the skin, they appear very cute-looking to me. Call me a Moo-freak but they are just cute. End of discussion. However, Mr KHz tends to view the Moos differently. Just by looking at them, he can give you a long list of dishes possibly done using parts of the Moos family. To him, the Moos are superbly delicious! Hence this entry on a dish that I have prepared for his supper last night and he gave it 8/10 rating. What? You like the Moos as steak too? I don't blame you. They actually taste superb( and this entry has actually made me craving for my Mak's 'Rendang Pulau Besar').

To share Mr KHz's passion on dishes involving parts of the Moo family, here's the recipe, originally taken from Kimball Recipe Booklet-Vol.1., if you wish to try.

OXTAIL STEW

Ingredients:
1.2 kg ox tail (blanched in boiling water for 3 minutes and drained)
200g tomato puree
1 can of whole tomatoes (chopped)
2 onions (finely chopped)
4 pips of garlic (finely chopped)
2 carrots (sliced into rings)
3 potatoes (cut into wedges)
2 pieces of dried bay leaves
1.5 litre water
2 beef stock cubes
2 tbsps of cooking oil
salt and pepper to taste

Method:

• Heat the oil and saute the onion pieces till fragrant. Put in water and bring to a boil.
• Add in the ox tail pieces and bring to a boil again. Add in bay leaves, lower the heat and put on the lid. Simmer for 1 hour.
• Then, add in the chopped tomatoes, tomato puree, carrots, potatoes and beef stock cubes. Put the lid and continue too cook until the oxtail is tender. Season with salt and pepper.
• Serve with slices of french loaf.

Few Ingredients, Superb Outcome Part 2

This is another dish which I find quite economical (the ingredients used are very few) and not very time consuming to be prepared. The key is to slice the beef a thin as possible, as to shorten cooking time and to make sure that it's tender. Anyway, have a try!

SPICY BEEF

Ingredients:
400g lean beef (sliced thinly, boiled till tender and keep the juice)
10 shallots
5 garlic
10 dried chillies (cut and soaked in hot water)
2 tbsp oyster sauce
1/2 tbsp sugar
cooking oil

Method:

• Ground the shallots, garlic and dried chillies finely.
• Heat the wok and fry the ground ingredients till fragrant and the oil separates from the gravy.
• Put in the beef and its juice and Let to simmer.Stir occasionally over medium heat.
• Put in the oyster sauce and sugar. *You may add more salt if you like it salty.
• Cook till the gravy thickens.
• Serve with a smile.
  

Mmmmmmmeekkkk..

Hi! It's me again. In this entry would be my own concoction of mutton curry. Selalunya, 'smelly' meat like mutton and lamb, cikyahlah yg kena masak-sebab Mummy tak tahan bau dia. Personally, I prefer meat to mutton or lamb but since my Tukang Makan really enjoys these two meats, I masakkanlah jugak. Takpe, cikyah suka je...hehehehehehe. Nak resepi ke? Rasanya semua dah tau macam mana masak kari kambing kan? Takpe, tengok gambar dulu eh!

KARI KAMBING

A Tale About Tails

Salam and hi to all. I hope the Hari Raya mood is still on because I can still 'feel' the fun I had back in my hometown during the recent Festival of Sacrifice. Indeed, being around your loved ones is trully a blessing.

I could still remember watching the whole 'qurban' process many years back and there was no deep feeling involved. However, this time, the feeling is different. I did not dare go near the spot where the cows were slaughtered. It wasn't sadness nor pity but I was rather touched witnessing the whole act, even from far. It's a feeling that I really couldn't describe. Perhaps, it's about time for me to be grateful for what I've received. More gratitude, less complaints. After all, life is too short to be wasted on unnecessary whining and grumbling.

We brought back some meat and of course, 'exotic' parts of the cow, namely the tongue and tripe. My Tukang Makan is very fond of organ meats so I had tried my very best to prepare the dishes featured below.

'PERUT MASAK LEMAK KUNING'

I'm sure that this is a very common dish so I don't think it is necessary for me to include the recipe here. However, since this is my first time cooking a cow's tongue, I do attach my so-called invention, which I think works well with meat. Here it goes!

'LIDAH LEMBU HITAM MANIS'

Ingredients:
1 piece of cow's tongue (boiled till tender, drained; skinned and cut into thin slices)
5 tbsp of ground onion
3 tbsp of ground garlic
2 tbsp of ground dried chillies
4 cm piece of ginger
2 stalks of lemongrass
1 sprig of curry leaves
1 large , ripe tomato ( chopped coarsely)
1/2 tsp of cummin seeds
1/2 tsp of fennel seeds
1 tbsp of dark soy sauce
5 tbsp of sweet soy sauce
2 tbsp of tomato sauce
1/2 cup thick coconut milk
1/2 cup of water
salt and sugar to taste
1/2 cup of cooking oil

Method:

• Pound the ginger, lemongrass, cummin seeds and fennel seeds and keep aside.
• Heat the oil and fry the ground ingredients. Then, put in the pounded ingredients, curry leaves and tomato and keep stirring until fragrant.
• When the oil separates from the gravy, put in slices of tongue, dark soy sauce, sweet soy sauce, tomato sauce, and water and let to simmer until the tongue slices are tender.
• Next, put in the coconut milk, sugar and salt. Keep stirring until the gravy thickens.
• Serve with plain, white rice.