Looking On the 'Overlooked'

Good morrow to all. I understand that I've been neglecting this blog but this morning, I decided to write something here, just to give some room to the brain after going through eight classes worth of essay papers!

Anyway, since I've become my daughter's official driver, I have lesser time to looking through my recipe books and what to cook for dinner. For the past months, the dishes prepared had been the usual ones. They were merely repetitions on the family's selection of 'had been approved' daily dishes. 

However, sometime this week, as I went down to the kitchen, bearing in mind that I'd told Mr KHz that I would prepare his favourite steamed fish, I noticed that my MIL had prepared her fish curry. It was definitely the time to panic for I was sure that Mr KHz would choose the steamed fish over the fish curry. Coking two fish dishes at the same time was certainly not a very wise option, I suppose.

As usual, my recipe book to the rescue and I remembered that I had bought some prawns in the freezer. My problem was, all the ingredients had to be pounded coarsely and when time was not on your side, using the mortar and pestle felt like a burden. I took out the blender, put the chopped ingredients in and suddenly I noticed the word 'pulse' on the blender control panel. I know, I know. I shouldn't have felt so calm but I just couldn't resist the temptation on knowing what would happen if I press the pulse button. If you were in the kitchen with me at that time, you would rolled on the floor, laughing to see a person who was so overjoyed over what her blender had produced. I was filled with glee and gradually, felt very silly for I had overlooked the 'pulse' sign which would had saved a lot of my precious time. Mind you, I have been using the same blender for the past three years! From now on, I have to be more alert on everything and everyone. Call me lame but I hardly have any resolutions so I guess, this could be my first one.

The result of my 'overlooked' sign is in the photo below. Enjoy!

UDANG  BERLADA

Ingredients:

• 1 kg of white prawns (the larger the better, peeled but keep the tails intact)
• 12 red chillies
• 5 shallots
• 4 pips of garlic
• 1 piece of 'asam keping'
• 2 pieces of kaffir lime leaves
• 1 tsp of turmeric powder
• salt and sugar to taste

Method:

1. Coat the prawns with turmeric powder and salt.
2. Heat some oil in a wok and fry the prawns until slightly brown and keep aside.
3. Put in the red chillies, shallots and garlic into the blender. Put in little water and pulse. Your mixture should be coarse and not fine.
4. Using the same oil used to fry the prawns. Stir fry the pulsed ingredients till the oil separates from the gravy.
5. Put in the prawns, kaffir lime leaves, 'asam keping' and salt and sugar to taste. Stir until the gravy coats the prawns.
6. Enjoy!

What's your order for today sir?

As part of my plan on not to overspend on raw ingredients for cooking or  buying food for Iftar, I decided to try this simple recipe derived from my trusted site, MyResipi.com. I have always believed in preparing simple dishes for my family. My choices are always easy to cook, using easily available ingredients and should be able to cater for my two kiddos who are well-known to have the pickiest tastebud! As usual, Mr Khz (and sometimes, the kids) decide. If he likes it, I would categorise the dish as good. If he said NO, then, the recipe will remain untouched. My views could be biased for Mr KHz is easy to feed but still, any opinion deserves to be taken into consideration.

Today, I've prepared a simple dish using prawns. On weekdays, I cook using whatever is available in the fridge but on the weekends, I usually give Mr KHz the honour to choose what he feels like eating. Since he had mentioned prawns, I decided to try a recipe by dayang jack from the site that I had mentioned earlier. Give it a try, will you?

HONEY PRAWNS

Ingredients:

400g fresh medium-size prawns (marinade with 1/2 tsp turmeric powder, 1/2 tsp of salt and 1/2 tbsp of cornflour for 10 minutes and deep fried till crispy and keep aside).

1 onion

1 red chilli

3 cloves of garlic

1 and 1/2 tbsp honey (mixed with 60ml of water)

2-3 bird's eye chillies (bruised)

1/2 tbsp chilli sauce

1/2 tbsp of dark soy sauce

1/2 tbsp lemon juice

2 stalks of coriander leaves (chopped coarsely)

Method :

• Grind onion, chilli and garlic till fine.
• Pour in about 3 tbsp of cooking oil ( I used the oil used for frying the prawns) in a wok and stir fry ground ingredients till fragrant.
• Put in the honey mixture, soy sauce and chilli sauce and stir. Then, put in the bird's eye chillies and stir till the sauce thickens.
• Next, put in the prawns, lemon juice and coriander leaves. Mix well.
• Serve hot.

From Kinokuniya to The Kitchen

Mr KHz finds Kinokuniya in Suria KLCC to be the ultimate bookstore. His trips to this place are usually done alone. From my deduction, I can surely say that all he wants is to have personal moments with those books he loves so much. It is as similar as we, ladies, spending precious moments looking at and caressing those delicious new shoes!

His purchases do include books for our kids but rarely for me. However, some time this year, he brought home two cookbooks for me. Not being a cook himself, I was impressed because he managed to get two wonderful ones. Frankly, my collection of cookbooks and recipes has been a great help on those days when time is not on my side. This is what usually happens. I would try a new recipe and if Mr KHz loves it, the dish stays. If he doesn't, the trial would be the first and the last attempt. So, in this entry, I would like to share one recipe which has become one of my everyday dishes. Heartfelt thanks to original recipe owner, as well as the writer for this wonderful recipe, if they are reading this blog.

First, I want to show you the cover of the book which I find to be very nostalgic. I really like the tiffin carrier effect. Hailed from the kampung myself, I have vivid memories on glorious dishes that Mak had prepared with much love and care, using ingredients easily found around the house. In fact, she is my saviour whenever I'm having my 'cook's block' or when Mr KHz requests for extra special dish. Thank you so much, Mak.

The book cover

First the cover, now the photo of the dish

Prawn Sambal with Oyster Sauce

Next, the recipe if you wish to try it.

Prawn Sambal with Oyster Sauce (original recipe by Datin Norsiah Bakhari)

1 kg king prawns

1 large Bombay onions (cut into half and sliced thinly)

3 heaps tbsp of ground chilli paste ( I used 2 tbsp only)

2 tbsp oyster sauce

6 shallots

4 cloves of garlic

1/2 cup of cooking oil

salt to taste

1/2 tsp of sugar ( the original recipe does not include sugar)

Method:

• Trim the whiskers of the prawns but keep the shells intact. I peel mine but I leave the tails intact because Mr KHz finds peeling the shells a hassle.
• In a wok, heat 2 tablespoons of the oil and fry the onion until golden brown, then drain and keep aside.
• Pound the shallots and garlic. Next, heat the remaining oil and fry the pounded ingredients until fragrant.
• Add the ground chilli paste and stir until it is cooked before pouring over the oyster sauce. Add in the sugar and salt.
• Put in the prawns and stir well until the sauce coats all the prawns.
• Serve hot!

Yellow, Yellow, Make Me Mellow

Hi all! It has been ages since I last blogged. Among my close friends, it is a known fact that I am without a helper so it is clear that this is a reason why this blog is left abandoned for quite some time. As time passes by, I can say that I am getting accustomed to the daily routines that I am now able to find the time to start blogging again.

As a start, here's a recipe for a dish that I've prepared before the month of Ramadhan, for everyone who ventures this blog. This dish is another outcome of my attempt to finish up whatever is available in the fridge. Perhaps, you can try cooking this dish as it is a very economical way to clean your fridge! Anyway, here goes.......

'MASAK LEMAK KUNING UDANG DENGAN PETAI DAN BUNGA KANTAN'

Ingredients:

400g of medium size prawns, shelled and cleaned but leave the tails intact

10 bird's eyes chillies

5 shallots

3 pips of garlic

2cm piece of ginger

1 stalk of lemongrass (bruised)

1 ginger torch (bunga kantan) quartered

1 piece of turmeric leaf (sliced thinly)

20 pieces of 'petai'

1/4 cup of thick coconut milk

1/2 cup of water

1 piece of 'asam keping'

salt to taste

Method:

• Pound the shallots, garlic and ginger till fine and put into a pot.
• Put in all the other ingredients and cook over a low fire, stirring at all time.
• Season with salt.
• Serve hot with plain boiled rice.
• Savour the taste!

Atush's Favourite Request

Hi! In this entry would be the dish that my Atush frequently asks, especially for lunch. The recipe is as follows :

ATUSH'S FISH AND CHIPS

Ingredients:
2 pieces of dory fillets (pat dry and set aside)
(A)
1/2 tsp of salt
1/2 tsp of white pepper
1 tsp pf sweet soy sauce
1/2 tsp of paprika


(B)
3 tbsp of plain flour
1 tbsp of water
1 egg

1 cup of breadcrumbs

oil for deep frying

fried potato chips
selection of lettuce leaves (iceberg/butterhead)
thousand island sauce / mayonaisse

METHOD:

1. Mix all the ingredients in (A) and coat the dory fillets. Marinade for 10 minutes.

2. Mix all the ingredients in (B). Coat the fillets with (B).

3. Next, coat the fillets in the breadcrumbs and shake the excess breadcrumbs.

4. Deep fry in hot oil until golden brown.

5. Serve hot with fried potato chips, selection of lettuce leaves and sauce of your choice.

Hey Fishy, Fishy

Hi all! It has been very, very long since I last blogged. Since the school break is on, I guess, I better make full use of the time to update this blog. Today's entry would be a simple dish using white pomfret. The actual recipe is by Mat Gebu from MyResipi but as usual, I've adapted it.

This recipe uses simple, every day ingredients. The fish is steamed so you know that it is healthy! Since hubby really enjoys fish cooked this way, it has become one of my common dishes. For those in a hurry, this recipe is good. It takes 10 minutes to prepare the ingredients and 10 more minutes to steam the fish! Give it a try!

'BAWAL PUTIH KUKUS MASAM PEDAS'

For this recipe, you will need :

(A)

• 2 medium-size white pomfret (gutted and cleaned)
• 1/2 tsp salt
• 1/2 tsp cornflour
• 1/2 tsp white pepper

(B)

• 2 1/2tbsp calamansi/lime juice
• 1 1/2 tbsp cooking oil
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 5-10 birds eyes chillies (thinly sliced)
• 2 lemongrass (thinly sliced)
• 1 kaffir limeleaf (thinly sliced)
• 1/2 inch young ginger (thinly sliced)
• 2 pips of garlic (thinly sliced)
• 1/2 tsp cornflour
• 1/2 tsp Maggi 'ikan bilis' granules

Method:

1. Heat up your steamer until the water boils rapidly.
2. Rub the fish with the ingredients in (A). Keep aside.
3. In a bolw, mix well all ingredients in (B).
4. Put the fish on a heatproof dish or a metal container. Pour the sauce on top as well as the cavity.
5. Steam for 10 minutes or until the eyes and flesh turn white.
6. Serve piping hot with plain, white rice!

Under The Sea

How should I start? Yesterday, both hubby and I went for grocery shopping at Jaya 33. The place might look a bit high on the price side but believe me, you will get a good bargain here. The fruits are fresh and the prices are okay. I find that the vegetables are cheaper here compared to the wet market opposite this place. I also find that this place provides quite an array of selection of goods. If you happened to prefer imported products, this is the place that you should go. In simple words, it's another Cold Storage. I've compared the prices with the small Giant near the place and there is not much difference. At least, the products in Jaya 33 are fresher and in good condition.

Okay, enough of my babbling. Being a seafood lover and a not-so-often-going-for-grocery-shopping person, hubby just cannot resist to grab the seafood. Yes! They were fresh and some were still alive. You should see how mesmerised he was with the prawns, 'lala', squids and fish. As a result, we bought large- size prawns, some squids, 2 kg of 'lala' and 2 medium-size garoupa. You should see the 'glow' on his face. He certainly enjoys eating and he can survive on seafood alone!

I prepared my 'Lala Tumis Campak-campak' for lunch yesterday and for today's brunch appetizer, I have prepared fried squid rings with sauce. Very simple recipe with few ingredients. It's good as an appetizer or simply turn it as a snack for the kiddies.

FRIED SQUID RINGS WITH SAUCE

A:

• 2-3 large squids, cleaned and cut into rings


• 1 tsp of paprika/ chilli powder


• 1 tsp of ground white pepper


• salt to taste
  

B:

• 3 tbsp plain flour


• 3 tbsp cornflour

For the sauce:

• 1 tbsp mayonnaise


• 1 tbsp chilli sauce


• 2 tbsp tomato sauce

Method:

• First, mix all ingredients in A and marinate for 15 minutes.


• Meanwhile, mix to gether ingredients in B in a bowl.


• Coat the marinated squid rings in the flour mixture and fry until crispy. Drain excess oil. Be reminded that when frying squid, it is very normal for them to cause the oil to splutter due to their high water content.


• As for the sauce, mix all ingredients and serve with your squid rings.


• Enjoy!

The Art of Throwing

Hi! It's me again, or should I say, "Cikyah's in the house!" Nope, definitely not my style, hahahaha. I went to look for my high protein flour for my potato bread because I couldn't find any at Giant Kelana Jaya - I was told that it's out of stock and the new stock will only arrive in one week's time! What? As a result, I drove to Jaya 33 with high hopes that the flour would be there. Alhamdulillah, they had the flour and I bought 3 packets-to save me from all the troubles of hunting for the flour later. The initial plan was just to get the flour but I ended up buying 'lala'. I just had to buy them because they looked very alive and fresh! So, tonight's dinner menu is "Lala Tumis Campak-Campak". Why the name? It's because, I simply 'threw' all the ingredientsinto the wok. It tasted okay to me. Wanted to take the risk to try this recipe? Come on! I dare you!

'LALA TUMIS CAMPAK-CAMPAK'

Ingredients:
1 kg of 'lala' (cleaned and drain excess water)
4 tbsp of ground onion
2 tbsp of ground garlic
1 tbsp of ground ginger
1 tbsp of ground chillies
2 tbsp of oyster sauce
1 tbsp of tomato sauce
2 tbsp of chilli sauce
3 tbsp of sweet soy sauce
a small bunch of coriander leaves (chopped coarsley)
a small bunch of spring onion(chopped coarsely)



Method:

• Heat 2 tbsp of oil in a wok over a medium heat and fry the onion, garlic and ginger until fragrant.


• Then, put in all the sauces and fry again.


• Next, put in the 'lala' and stir well. Cover the wok and let cook for 10 minutes.


• Then, stir again and adjust the taste.


• Sprinkle the chopped coriander leaves and spring onion.


• Enjoy!