tag:blogger.com,1999:blog-19260560015360561982024-03-19T17:44:38.201+08:00 THE COOKING KITTY Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-1926056001536056198.post-88767283975083875212015-04-12T21:21:00.001+08:002015-04-12T21:21:24.830+08:00Jelatah<p dir="ltr">Ingredients;<br>
1/2 honey pineapples - quartered lengthwise & sliced <br>
1/2 cucumbers - quartered lengthwise & sliced <br>
10 small shallots sliced thin<br>
3 red chilli padies or 1 stalk red chilli - sliced thin<br>
1 stalk green chilli -sliced thin<br>
1 carrot shredded <br>
1 green apple - quartered the sliced *optional<br>
2 tbs coarse grounded peanuts *optional<br>
1 tbs apple cider vinegar *optional<br>
Salt & sugar to taste * optional</p>
<p dir="ltr">Method :<br>
Mix all the ingredients in a bowl.<br>
if you like it watery then add the sugar & salt, let it sit at a room temperature for about a minute.<br>
And its ready to serve. <br>
Refrigerate the rest to keep good for 2 more days </p>
<p dir="ltr">This is one of traditional malay salad of cucumber and pineapples. Some people like it more sour and so they added vinegar, some don't. I didn't because i like it more hot and sweet. Hence the red chillies changed to chilli padies. Other would add grounded peanuts if u can see i left that out. Salt and sugar to taste but optional. </p>
<p dir="ltr">Bon Apetite 😄 </p>
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Beef 1kg cut to bite sized cubes<br>
chopped: 1 carrots, 1 onions & asian parsley.<br>
sliced: 3 garlics & ginger (thumb size)<br>
3 whole cili padi<br>
A squeeze of half a lime<br>
3 kaffir lime leaves<br>
3 clove<br>
3cups of water<br>
salt & pepper to taste</p>
<p dir="ltr">combine all above in the rice cooker pot. <br>
Set to soup and cook. <br>
I usually leave them overnight set to warm, to have them slowcook so in the morning the meat are perfectly tender </p>
<p dir="ltr">#buchukcooks #whatscooking #easycooking #lazybones #campak-campak #agak-agak <br>
#healthycooking #instagramfood</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy0lqXZKN23zAUbD8Sbh7dZizC8eajnCgcSVdlIoSikpdk5ofGRbKoRziNe6iEJM3i4ngmRReElbayg7pulRM7LFa7t08yun9j5XQuYatPCtmgCwY60tE6_t-PD4VQPPa89Fz6UiPN9c3/s1600/IMG_20150321_092620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy0lqXZKN23zAUbD8Sbh7dZizC8eajnCgcSVdlIoSikpdk5ofGRbKoRziNe6iEJM3i4ngmRReElbayg7pulRM7LFa7t08yun9j5XQuYatPCtmgCwY60tE6_t-PD4VQPPa89Fz6UiPN9c3/s320/IMG_20150321_092620.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ctXMuaHKaoyDP97kjtugK8RzITccTrTp8RAxczlnIE415SCSiv16Vj-0fP_NdS3UD73wviHbc4hamTzsFXFj8pnrKSnrFLnAFYHloDrLyr6l1WCP5SweYddXZKCIWDdYlT-DBDPtAaYW/s1600/20150320_122616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ctXMuaHKaoyDP97kjtugK8RzITccTrTp8RAxczlnIE415SCSiv16Vj-0fP_NdS3UD73wviHbc4hamTzsFXFj8pnrKSnrFLnAFYHloDrLyr6l1WCP5SweYddXZKCIWDdYlT-DBDPtAaYW/s320/20150320_122616.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-60926353005176576402015-03-20T11:44:00.001+08:002015-03-20T11:44:56.998+08:00Baked eggs cuppies<p dir="ltr">Made baked eggs for lunch <br>
Ingredients; <br>
7 eggs<br>
4 shallots or 1 med red onion chopped <br>
1/2 tomatoes chopped <br>
1/4 medium size red capsicum chopped <br>
1/4 medium size green capsicum chopped <br>
1 small carrot chopped <br>
1/4 block cheddar chopped </p>
<p dir="ltr">Mtd: <br>
whisk yolk and whites separately </p>
<p dir="ltr">Add all the chopped ingredients to yolk. <br>
Add a dash of cream/milk</p>
<p dir="ltr">Salt and pepper to taste ( i skip the salt 🙋chiso!)<br>
and 1 tsp of baking powder (optional)</p>
<p dir="ltr"> Add the fluffy whites in last and stir in well<br>
Cup them like me or use a muffin tray.</p>
<p dir="ltr">Bake abt 10min or when u see them cook and slightly cramalize on the top and nt too runny.<br>
😻bon appetite 💖 </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90ggtJ4WvZsV4EjkGSc9Pnqf2wasAtBM9OzvTzTtrid2CteiJTWYM7F-A0dNTCjH2Lgb3AJLcy2A-eGwogmyTx1YzK3QXrQTFpsZe-wsGtV47wWoYaQv5O5gxDkmqJE0GqmHOGIx21Gjn/s1600/20150320_111308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90ggtJ4WvZsV4EjkGSc9Pnqf2wasAtBM9OzvTzTtrid2CteiJTWYM7F-A0dNTCjH2Lgb3AJLcy2A-eGwogmyTx1YzK3QXrQTFpsZe-wsGtV47wWoYaQv5O5gxDkmqJE0GqmHOGIx21Gjn/s320/20150320_111308.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHZuofsaMZtHLfDp2ElG-B6_lOmHAxAP5-CHdah8rPhSBWIf1Uj_3kvHB0xs274Bs3Ece3oNKzj8wPo2g1pO29pC6-hxMPuPMW796vXfQgNLex3i7vOoUyOS-pQmfLWakMCLkPtqxHEMb/s1600/IMG_20150320_112118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHZuofsaMZtHLfDp2ElG-B6_lOmHAxAP5-CHdah8rPhSBWIf1Uj_3kvHB0xs274Bs3Ece3oNKzj8wPo2g1pO29pC6-hxMPuPMW796vXfQgNLex3i7vOoUyOS-pQmfLWakMCLkPtqxHEMb/s320/IMG_20150320_112118.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlNmcloFNuPBoS2koNrge2ODdUq4xlc-29CuV7tGV5Hh-1KoIA9-aOO1cfLEmKLbtzg56o1Hu1JnwzUua3ANEuv1PF1Q8e6e5m3vJgXea8tn4F44qXRUUQa_nSqHV_k8XK303T1YJDB64/s1600/IMG_20150320_105410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlNmcloFNuPBoS2koNrge2ODdUq4xlc-29CuV7tGV5Hh-1KoIA9-aOO1cfLEmKLbtzg56o1Hu1JnwzUua3ANEuv1PF1Q8e6e5m3vJgXea8tn4F44qXRUUQa_nSqHV_k8XK303T1YJDB64/s320/IMG_20150320_105410.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-75175635346905731142015-03-03T19:40:00.001+08:002015-03-03T19:42:46.838+08:00Korean spicy fried chickenKorean fried chicken recipe: http://youtu.be/0smDhdzqXu8<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TFLJGOrjqsCeVpcwXSDNzd_hdOj2O8g3RzHqZm3OrAgB0BD06ZDxq85iFZ1W8i2HvtITC_GtLda_8Zy947-J_IuG9CBvD6a49teqmo0sLV0-Fs_-EyhIHp6CMRFm5-_rx3Q3HvsdOtQV/s1600/Screenshots_2015-03-03-19-33-06.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TFLJGOrjqsCeVpcwXSDNzd_hdOj2O8g3RzHqZm3OrAgB0BD06ZDxq85iFZ1W8i2HvtITC_GtLda_8Zy947-J_IuG9CBvD6a49teqmo0sLV0-Fs_-EyhIHp6CMRFm5-_rx3Q3HvsdOtQV/s320/Screenshots_2015-03-03-19-33-06.png"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJLFb3hb81HqbtmEVEuNltpwC9scMXJe6voYEYF9DwswPk7oy6DVPAyJaQANh7s56OKQ_5nu1hjm5wdDD3avQTrLLK5j0ixSpCG-bvf_dzOvCJxeTVR9AOIbx6iypAP7PHc6AVJrRqoeL/s1600/Screenshots_2015-03-03-19-42-18.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJLFb3hb81HqbtmEVEuNltpwC9scMXJe6voYEYF9DwswPk7oy6DVPAyJaQANh7s56OKQ_5nu1hjm5wdDD3avQTrLLK5j0ixSpCG-bvf_dzOvCJxeTVR9AOIbx6iypAP7PHc6AVJrRqoeL/s320/Screenshots_2015-03-03-19-42-18.png"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-32966502615518851312015-01-01T23:28:00.001+08:002015-05-11T02:28:02.624+08:00Hummus: Peanut butter Apple Cider Vinegar <div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr">
Peanut butter Apple Cider Vinegar Hummus<br />
<br /></div>
<div dir="ltr">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasYku4SECjazhB-MZmTo7H9FGEyuvWucUWSdXGao2eN9_vcRIx1ndO0xtI4EjhpGBFpKvqREbg1v35Vd1edHNjaSe7LDgwTk3cxNaMOcKB2eYlArDSRQk56EuFy6HKNw8JrmoS88l7djt/s1600/IMG_20150101_215148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasYku4SECjazhB-MZmTo7H9FGEyuvWucUWSdXGao2eN9_vcRIx1ndO0xtI4EjhpGBFpKvqREbg1v35Vd1edHNjaSe7LDgwTk3cxNaMOcKB2eYlArDSRQk56EuFy6HKNw8JrmoS88l7djt/s320/IMG_20150101_215148.jpg" width="640" /></a></div>
<br /></div>
<div dir="ltr">
<br />
<br /></div>
<div dir="ltr">
1 can chic peas mostly drained/<br />
Boil and drain about 1 cup</div>
<div dir="ltr">
1 clove garlic, minced<br />
*i used (batu lesung) malay pestle and crush em'</div>
<div dir="ltr">
olive oil <br />
*for blending and for drizzling (xtra V.olive oil)</div>
<div dir="ltr">
Abt 2 Tablespoons water<br />
*if req add more to thin the paste</div>
<div dir="ltr">
2 Tablespoons apple cider vinegar<br />
(Normally it calls for 1 lemon)<br />
*depending on how sour u want them add more if req</div>
<div dir="ltr">
4tbs Greek yogurt *optional <br />
(If you do, super heavenly inspired by NL)</div>
<div dir="ltr">
1 Tablespoon tahini/ <br />
1 Tablespoon peanutbutter</div>
<div dir="ltr">
1/4 cumin seeds powder</div>
<div dir="ltr">
salt & pepper to taste</div>
<div dir="ltr">
Paprika powder <br />
*garnish final stage</div>
<div dir="ltr">
METHOD</div>
<div dir="ltr">
Boil, drain and rinse the chickpeas. </div>
<div dir="ltr">
Put the garlic clove, chickpeas, <br />
olive oil, peanut butter/tahini, lemon juice/apple cider vinegar , salt and cumin into a food processor and pulse to purée.</div>
<div dir="ltr">
*optional: Add 4 tablespoons of the Greek yogurt and process again; </div>
<div dir="ltr">
if the hummus is still very thick <br />
add 1–2 tablespoons yogurt and the same amount of oil. </div>
<div dir="ltr">
(Different chickpeas makes different thickness consistency)</div>
<div dir="ltr">
Note: will take quite some time to get smooth paste</div>
<div dir="ltr">
Salt and pepper to taste, <br />
adding more lemon juice/vinegar if need to.<br />
*i add both tasted better for me</div>
<div dir="ltr">
Garnish with xtra V.olive oil and sprinkle of paprika powder</div>
<div dir="ltr">
Serve great with pitas/flat breads/ wraps/ toasts</div>
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Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-21777491574578560232014-11-09T00:21:00.001+08:002014-11-09T00:21:58.453+08:00Flourless pancakes<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIhidOSnDqAFpRiTGFnB6XYLaOe77X4OB8exEzCR9CWPTQ1oDCwSJ1bkWQvVEGtzzXi6Iq5AG5-i3_YMi_4Zc5EYkbtZfsDZ0Zkywh2xriWS5fuosWV4_TJOq3HgxClh5iRnd-DaHdoQg/s1600/IMG_22159477616701.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIhidOSnDqAFpRiTGFnB6XYLaOe77X4OB8exEzCR9CWPTQ1oDCwSJ1bkWQvVEGtzzXi6Iq5AG5-i3_YMi_4Zc5EYkbtZfsDZ0Zkywh2xriWS5fuosWV4_TJOq3HgxClh5iRnd-DaHdoQg/s320/IMG_22159477616701.jpeg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-87837177617829699282014-11-09T00:20:00.001+08:002014-11-09T00:20:31.058+08:00Fuss Free Desserts<div class="separator" style="clear: both; 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text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzjeegnn1omOAFJY_3FQQouJqsU78uRodNWKw1csH_SC5_uHCxb9oBbo43-BWS9d89m_WblwXaXPww9dJTDRTQRyNy0OtYNKTOtNLmIb37zQ0RqDZRmbYANw-iRWKgQG4JxX657jAl7bm/s1600/IMG_22118442526144.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzjeegnn1omOAFJY_3FQQouJqsU78uRodNWKw1csH_SC5_uHCxb9oBbo43-BWS9d89m_WblwXaXPww9dJTDRTQRyNy0OtYNKTOtNLmIb37zQ0RqDZRmbYANw-iRWKgQG4JxX657jAl7bm/s320/IMG_22118442526144.jpeg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-22037159983986535442014-09-28T20:42:00.001+08:002014-09-28T20:50:26.172+08:00Lemak Cili Padi Udang Angka<p dir="ltr">Ingredients:<br>
1 kg Angka Prawns <br>
(shells and head intact, snip nose/whiskers/legs)<br>
Optional snip shell back to remove veins</p>
<p dir="ltr">BLENDED:<br>
8 shallots /3 med red onions<br>
7 to 10 garlics<br>
2 inch / 2 thumb sized ginger<br>
1/2 inch fresh tumeric / (1 tsp powder)<br>
5 to 30 pcs cili padi (how much can you handle?)<br>
Ikan bilis (secubit) 10 to 20 pcs</p>
<p dir="ltr">Others:<br>
3 stalks of lemongrass/crushed /titik<br>
(can blend if like)<br>
1 inch galangal crushed /titik (optional)<br>
1 tumeric leaf torn to pieces (must have)</p>
<p dir="ltr">2 pcs asam keping <br>
& just a bit of tamarind juice (abt 1/2 cup)<br>
2 cups of santan (coconut milk & water mix)/<br>
1 1/2cups Milk (i pref fresh milk) & 1/2 cup water</p>
<p dir="ltr">Veg: (optional) <br>
Carrots / potatoes/ bamboo shoots / pineapples /tomatoes/pea pods/leak<br>
i usually pick 1 type of veg only<br>
My personal fav is to pair pineapples with seafood.</p>
<p dir="ltr">Seasonings:<br>
Salt and sugar to taste<br>
1tsp Nutmeg grated/powder (optional)<br>
2tsp /2 pc candlenut grated/powder (must have)<br>
To thickened gravy.</p>
<p dir="ltr">Salt & sugar to taste.</p>
<p dir="ltr">Instead of salt replace with 2 knorr ikan bilis cubes. If you do then don't add ikan bilis to the blended ingredients</p>
<p dir="ltr">Mtd;<br>
* no oil/frying required</p>
<p dir="ltr">Add all crushed & blended ingredients into a pot and let it simmers on medium heat till fragrant.</p>
<p dir="ltr">Add tumeric leaf<br>
Add desired veg. (Xcept tomatoes)And continue to simmer till thickens a bit.</p>
<p dir="ltr">Add coconut milk & water mix.<br>
Stir a couple of times and turn to low heat.</p>
<p dir="ltr">Keep stiring to avoid (pecah santan) curdling</p>
<p dir="ltr">*i would add another 10 pcs or so of whole cili padies into the gravy</p>
<p dir="ltr">Add tamarind pieces, juice & seasonings.</p>
<p dir="ltr">Bring to a slow simmer before adding prawns to the gravy </p>
<p dir="ltr">(tamarind usually used in most seafood lemak cili padi to enhance its flavours) </p>
<p dir="ltr">Pantun**<br>
Ikan (udang) di laut, asam di darat akhirnya bertemu jua di dalam periuk.. kwang3</p>
<p dir="ltr">Turn off heat once the prawns are cooked</p>
<p dir="ltr">♡Bon Apetite</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS3GM7tON9JqMI3WvUBuABqBecIux-eAfC0gwm-r2l_wYgpMDC226NaCV_iktH2p1A82WkeT1AukmO4KQynWjz_tAFyZZjSz-cTcOFxeqFaCtXqr6UGAsLEp4AZmzYiqdPpp4VoecG4Wf/s1600/PhotoGrid_1411908543890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS3GM7tON9JqMI3WvUBuABqBecIux-eAfC0gwm-r2l_wYgpMDC226NaCV_iktH2p1A82WkeT1AukmO4KQynWjz_tAFyZZjSz-cTcOFxeqFaCtXqr6UGAsLEp4AZmzYiqdPpp4VoecG4Wf/s320/PhotoGrid_1411908543890.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-90494099211219318402014-09-24T14:46:00.001+08:002014-09-24T14:46:49.517+08:00Lemon honey spicy chicken<p dir="ltr">Masak campak-campak sometime tasted better. <br>
I was torn to cook lemon chicken dish and honeyed rasins with dry chillies. </p>
<p dir="ltr">I don't have eggs to make lemon chicken and i ran out of dry chillies.  Was too lazy to go GIANT, i end up making a marriage version of both. Mainly inspired from chef wan and warna cookbook so bon Apetite.</p>
<p dir="ltr">Bonless chicken thighs strips marinated<br>
In oyster sauce, crushed garlic, tumeric powder,  chili powder, honey,  lemon, balsamic vinegar and olive oil. </p>
<p dir="ltr">Dump the whole thing in a pot and let it cook itself in all its juices </p>
<p dir="ltr">then i add cherry tomatoes halves, shredded cabbage,  rasins, mushrooms and cashews.  </p>
<p dir="ltr">Turn off heat once the cabbage are soft. </p>
<p dir="ltr">I didn't add any salt or sugar in this dish,<br>
But seasoned lightly with crushed black pepper<br>
And a couple dashes of white pepper. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JRVL2X6ZCYHnnsHSmUhkL0fMBpfCamv6tSPIYgufL6ha0X04bQ6c7XVzV28nQlkTCuNXv6bicXt9yLSj19QrKmtWro2qiUsOWgVi70HLYdvrvLuc7xMPGR5K2hPHBEdFUlAaHuSjeObI/s1600/20140924_143027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JRVL2X6ZCYHnnsHSmUhkL0fMBpfCamv6tSPIYgufL6ha0X04bQ6c7XVzV28nQlkTCuNXv6bicXt9yLSj19QrKmtWro2qiUsOWgVi70HLYdvrvLuc7xMPGR5K2hPHBEdFUlAaHuSjeObI/s320/20140924_143027.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-76614410444040638712014-08-15T01:01:00.001+08:002014-08-16T02:40:30.181+08:00Sup Ketam & Lemak ketam<div dir="ltr">
<span style="font-size: xx-small;">Ha i made 2 dishes with 1 box of flower crabs i ordered from <a href="http://eating-crabs.com/">#eatingcrabs</a> fresh cleaned, i asked for it to be cut in 4 pieces great deal and best of all its delivered to my office. Lucky me we have freezer in the office. </span><br />
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">We've been under the weather suspected for dengue. For 2 weeks both of us been having on and off fever with colds and hot flushes not to mention the forever lethargy feeling. Tried everything including sleeping apart and with humidifiers & air purifier, then my mother came and told me to try this home remedy for dengue "Flower Crab Soup"</span><br />
<span style="font-size: xx-small;"><br />
Worked in the past for my dad and my brother.</span><br />
<span style="font-size: xx-small;"><br />
So no harm trying</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Here goes~</span><br />
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">No.1</span><br />
<span style="font-size: xx-small;">Sup ketam bunga @ Flower crab soup</span><br />
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Ingredients:</span><br />
<span style="font-size: xx-small;">2 stalks of red chillies - sliced (may add cili padi)</span><br />
<span style="font-size: xx-small;">1 white onions (small) - sliced</span><br />
<span style="font-size: xx-small;">4 cloves garlic - pounded</span><br />
<span style="font-size: xx-small;">1 thumb sized ginger - pounded</span><br />
<span style="font-size: xx-small;">1 lemongrass - cut to 1" and knocked at its bulb</span><br />
<span style="font-size: xx-small;">1 to 2 knorr ikan bilis cube/ salt to taste</span><br />
<span style="font-size: xx-small;">1 tbs sugar</span><br />
<span style="font-size: xx-small;">White pepper</span><br />
<span style="font-size: xx-small;">4 tbs olive oil</span><br />
<span style="font-size: xx-small;">Water</span><br />
<span style="font-size: xx-small;">2 flower crabs cleaned and cut to desired size</span><br />
<span style="font-size: xx-small;">Dry bean curd skins & suhun mix</span><br />
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Mtd:</span><br />
<span style="font-size: xx-small;">1) Heat pot & add oil</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">2) add onions/ chilli fry till translucent</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">3) add garlic/ ginger/lemongrass fry till fragrant</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">4) add crabs in and stir around till turn red</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">5) turn heat medium</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">6) add pepper & water just enough to over the crab </span></div>
<div dir="ltr">
<span style="font-size: xx-small;">7) add ikan bilis stock cube/salt & sugar</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">8) turn heat low</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">9) add dry bean curd skins & suhun mix</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">10) leave to simmer to a gentle boil</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">11) if prefer add evaporated milk</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">12) serve hot with rice or bee hoon</span><br />
<span style="font-size: xx-small;"><br />
🐱🐈😻</span></div>
<div dir="ltr">
<u><span style="font-size: xx-small;">No.2</span></u><br />
<u><span style="font-size: xx-small;"><br /></span></u></div>
<div dir="ltr">
<span style="font-size: xx-small;">BLENDED:<br />8 shallots /3 med red onions<br />7 to 10 garlics<br />2 inch / 2 thumb sized ginger<br />1/2 inch fresh tumeric / (1 tsp powder)<br />10 to 30 pcs cili padi<br />Ikan bilis (secubit) 10 to 20 pcs</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Others:<br />3 stalks of lemongrass/crushed /titik<br />(can blend if like)<br />1 inch galangal crushed /titik (optional)<br />1 tumeric leaf torn to pieces (or bay leaves)</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">2 pcs asam keping<br />2 cups of tamarind juice<br />2 cups of santan (coconut milk) & water/<br />Milk (i pref fresh milk)/evaporated milk</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Veg: (optional)<br />Carrots / potatoes/ bamboo shoots / pineapples /tomatoes</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Seasonings:<br />Salt and sugar to taste<br />1tsp candlenut grated/powder (optonal)</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Instead of salt replace with 2 knorr ikan bilis cubes. If you do then don't add ikan bilis to the blended ingredients</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Mtd;<br />* no oil/frying required</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Add all crushed & blended ingredients into a pot and let it simmers on medium heat till fragrant.</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Add tumeric leaf/bay leaf<br />Add desired veg. (Xcept tomatoes)And continue to simmer till thickens a bit.</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Add coconut milk & water mix/milk<br />Stir a couple of times and turn to low heat.</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Keep stiring to avoid (pecah santan) curdling</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">*i would add another 10 pcs or so of whole cili padies into the gravy</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Add tamarind piece/juice & seasonings.</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Bring to a slow simmer before adding the crabs to the gravy </span></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<span style="font-size: xx-small;">Turn off heat once the crab is cooked</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Turned red and meat is white and toughened</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: xx-small; margin-left: 1em; margin-right: 1em;">♡Bon Apetite</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: xx-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: xx-small; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjzGuD8BsDj1SddOAZ3XF8G8jDFl_UOUZNAqWcV17Ug1pknSQPRmFU_yEBm4YpwkcPkf-q9fnCtqr1bv9V5x9eHWBVYDvUb0JRpF7I20GLiDS2EuPn-95mHqpRzEepAwV4ufYpoJ6MQtN/s1600/IMG_20140814_204245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjzGuD8BsDj1SddOAZ3XF8G8jDFl_UOUZNAqWcV17Ug1pknSQPRmFU_yEBm4YpwkcPkf-q9fnCtqr1bv9V5x9eHWBVYDvUb0JRpF7I20GLiDS2EuPn-95mHqpRzEepAwV4ufYpoJ6MQtN/s320/IMG_20140814_204245.jpg" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjzGuD8BsDj1SddOAZ3XF8G8jDFl_UOUZNAqWcV17Ug1pknSQPRmFU_yEBm4YpwkcPkf-q9fnCtqr1bv9V5x9eHWBVYDvUb0JRpF7I20GLiDS2EuPn-95mHqpRzEepAwV4ufYpoJ6MQtN/s1600/IMG_20140814_204245.jpg" imageanchor="1"> </a> </div>
Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-62090355698465437402014-07-30T22:48:00.001+08:002014-08-16T02:32:18.972+08:00Asam pedas fish: stingray (ikan pari)Melaka tanjong keling<div dir="ltr">
<span style="font-size: xx-small;">Ingredients:</span><br />
<span style="font-size: xx-small;">Blend Paste:</span><br />
<span style="font-size: xx-small;">3 - 4 medium size red onions</span><br />
<span style="font-size: xx-small;">6-7 cloves of garlic</span><br />
<span style="font-size: xx-small;">Turmeric (1 thumb size)</span><br />
<span style="font-size: xx-small;">Ginger (1 thumb size)</span><br />
<span style="font-size: xx-small;">Belachan Paste (2 thumb size)</span><br />
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Chilli paste from 30 dried chillies</span><br />
<span style="font-size: xx-small;">Or just add the soaked dried chillies </span><br />
<span style="font-size: xx-small;">(hot water) to the same blender with the blended paste</span><br />
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Other ingredients:</span><br />
<span style="font-size: xx-small;">eggplant</span><br />
<span style="font-size: xx-small;">Kesum leaves</span><br />
<span style="font-size: xx-small;">Salt / seasoning powder</span><br />
<span style="font-size: xx-small;">1 tablespoon sugar</span><br />
<span style="font-size: xx-small;">Enough water</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">1 teaspoon fennel seeds (jintan manis)</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">A handful of tamarind </span><br />
<span style="font-size: xx-small;">(ramas2 with 2 cups of water to make juice)</span><br />
<span style="font-size: xx-small;">Strained out the seeds and misc</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">2 tbs Black Pepper powder </span><br />
<span style="font-size: xx-small;">2 tbs Black Pepper coarse/bullets</span><br />
<span style="font-size: xx-small;">1 tsp little fenugreek (halba)</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">1-2 tbsp fish curry powder babas</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">agak2 if not spicy enough add chilli paste more</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">1 medium sized stingray / Red fish</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Mtd: </span></div>
<div dir="ltr">
<span style="font-size: xx-small;">1) Initialize .. </span><br />
<span style="font-size: xx-small;">rinse the eggplant and cut lengthwise & at an angle (serong) or coins cut also can</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">2) Blend:</span><br />
<span style="font-size: xx-small;">red onions</span><br />
<span style="font-size: xx-small;">garlic</span><br />
<span style="font-size: xx-small;">Turmeric</span><br />
<span style="font-size: xx-small;">Ginger</span><br />
<span style="font-size: xx-small;">Belachan Paste</span><br />
<span style="font-size: xx-small;">1 teaspoon fennel seeds (jintan manis)</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">3) Next step, heat enough oil in a pot, not too much but definitely not too little. </span></div>
<div dir="ltr">
<span style="font-size: xx-small;">(Unfortunately if you use too little the initial sambal paste will not look good, if concerned please use olive oil - like me ✌</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">4) When the oil is hot , add fenugreek (halba) </span><br />
<span style="font-size: xx-small;">Skip if u don't like</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">5) add to hot oil the well-blended mixture & saute until fragrant ..</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">6) add chilli paste if not part of the blended mix</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">7) add fish curry powder and sugar</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">8) Saute until the chilli oil rises in med-high heat( Tumis sampai naik minyak)</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">9 ) once the chilli oil rises add in the strained tamarind juice </span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">10) Add more water when required</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">11) add fish </span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">Note: </span><br />
<span style="font-size: xx-small;">-always add fish after asam to prevent the fish from breaking in the pot </span><br />
<span style="font-size: xx-small;">-when making asam beef add beef 1st cook till tender before adding asam last just before the heat is turned off. </span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">12) Add salt / seasoning powder to taste</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">13) add kesum leaves</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">-for beef, substitute leaves kesum to kaffir lime leaves</span><br />
<span style="font-size: xx-small;">Add 1 small pack of kerisik</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">14) turn down heat from medium to low</span><br />
<span style="font-size: xx-small;">To avoid fish from breaking</span></div>
<div dir="ltr">
<span style="font-size: xx-small;">15) Add black pepper </span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">16) let it simmer for abt 5 to 19mins before adding eggplant/ladies fingers</span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">17) Cook another 5 minutes </span></div>
<div dir="ltr">
<span style="font-size: xx-small;"><br /></span></div>
<div dir="ltr">
<span style="font-size: xx-small;">18) serve with hot rice or with bread for </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEME_9-Pih3L7RXUoeseBLQ9BNtsO2JzjKBXc1m83yL5k6l8dzxJJORa2f1jXsqkThZtRgpFFgndEzk1PPwXzd_JCRsl6bViHaiFtmVVZugTFr7jW5fPlT9s1Xdd-7Hp25PCSemHv_DXM/s1600/PhotoGrid_1406734156207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: xx-small;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEME_9-Pih3L7RXUoeseBLQ9BNtsO2JzjKBXc1m83yL5k6l8dzxJJORa2f1jXsqkThZtRgpFFgndEzk1PPwXzd_JCRsl6bViHaiFtmVVZugTFr7jW5fPlT9s1Xdd-7Hp25PCSemHv_DXM/s320/PhotoGrid_1406734156207.jpg" /></span> </a> </div>
Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-78888135643194093632014-07-03T03:02:00.001+08:002014-07-03T03:02:02.096+08:00Salted Egg Crabs and prawns<p dir="ltr">Salted egg Crabs & prawns Combo</p>
<p dir="ltr">Ingredients </p>
<p dir="ltr">1 kg fresh crabs <br>
(Abt 2-3 fresh large crabs) <br>
(claws cracked, shells removed, cleaned, drain and dry with paper towels)</p>
<p dir="ltr">500g big tiger prawns</p>
<p dir="ltr">1 cup corn or tapioca flour</p>
<p dir="ltr">4 salted egg yoke (boiled)</p>
<p dir="ltr">2-3 cloves garlic, finely minced</p>
<p dir="ltr">5 chilli padi kampong (green short ones), <br>
chopped or whole</p>
<p dir="ltr">2 stalks curry leaves</p>
<p dir="ltr">3 tbsp unsalted butter</p>
<p dir="ltr">little sugar, pepper to taste & 2 cube knorr chicken stock (no salt required)</p>
<p dir="ltr">4 tbsp evaporated milk</p>
<p dir="ltr">oil for deep-frying</p>
<p dir="ltr">Method: <br>
Crack crab claws, pincers removed and trim the legs. </p>
<p dir="ltr">Devide into 4 pieces. </p>
<p dir="ltr">Clean and dry the crabs & prawns with paper towels. </p>
<p dir="ltr">To begin, remove the salted egg whites from the hard boiled eggs. </p>
<p dir="ltr">Mash the yolk and set aside.  </p>
<p dir="ltr">Coat the crab pieces & prawns in corn or tapioca flour. </p>
<p dir="ltr">Deep-fry in hot oil till crabs & prawns turn red. </p>
<p dir="ltr">Drain off excess oil with paper towel. </p>
<p dir="ltr">Strain oil from wok & melt butter, minced garlic, curry leaves and chilli padi until aromatic. </p>
<p dir="ltr">Add salted egg yolks, keep stirring until foamy</p>
<p dir="ltr">Add pepper, sugar, knorr cube chicken stock and evaporated milk. </p>
<p dir="ltr">Add salt if necessary, </p>
<p dir="ltr">Add pre-fried crabs & prawns </p>
<p dir="ltr">Reduce the heat and stir-fry to coat eavenly. </p>
<p dir="ltr">♡Bon Apetite♡</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGH2Lii0xsp26Ana7YuNQuMmMAT6s1ulWyokpI0BVOWiFDov7OBUtw2w0pkCaQHa6k5vpvRaHvQSmarhU8hngz5fueooOduoPZhRVIJ2P7UzZZ9Pdf1_Jvn8m5AZ3TlZqAzdGliHxGY20x/s1600/PhotoGrid_1404327562765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGH2Lii0xsp26Ana7YuNQuMmMAT6s1ulWyokpI0BVOWiFDov7OBUtw2w0pkCaQHa6k5vpvRaHvQSmarhU8hngz5fueooOduoPZhRVIJ2P7UzZZ9Pdf1_Jvn8m5AZ3TlZqAzdGliHxGY20x/s640/PhotoGrid_1404327562765.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-2603736490113344892014-07-01T18:14:00.001+08:002014-07-01T18:15:28.104+08:00Cinnamon crepes
<p dir="ltr">Ingredients:<br>
2 cups flour<br>
1 2/3 cups milk<br>
1 cup water<br>
2 eggs<br>
1 tsp salt<br>
2 tbs sugar<br>
1 tbs cinnamon powder<br>
2 tbs oil for each fry<br></p>
<p dir="ltr">Mtd;<br>
Mix all in a bowl<br>
Strain batter into another bowl</p>
<p dir="ltr">Heat a non stick pan with oil on medium heat</p>
<p dir="ltr">Use a small ladel & scoop to pour the batter on the hot pan making circular pattern on it & turn to low heat.</p>
<p dir="ltr">Drizzle a little oil as and when required.</p>
<p dir="ltr">Fold each crepes into triangular as shown</p>
<p dir="ltr">Serve with ice cream or with honey sambal chicken<br></p>
<p dir="ltr">♡Bon Apetite♡<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKYNPZbLGtpVnZQTLsyR-yeGu2Eysj019tY_WPfhb_Sc7nlSVf4C6fc5_ZnBaBEJGfDUll91IU-H_p32z8UfhuFuwbey7P1VYegAFVkX8M3Eq6rFQ1b3eSf7GqZybvbbO2Re62lhoobXP/s1600/PhotoGrid_1404209617275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKYNPZbLGtpVnZQTLsyR-yeGu2Eysj019tY_WPfhb_Sc7nlSVf4C6fc5_ZnBaBEJGfDUll91IU-H_p32z8UfhuFuwbey7P1VYegAFVkX8M3Eq6rFQ1b3eSf7GqZybvbbO2Re62lhoobXP/s640/PhotoGrid_1404209617275.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-66266436288398183692014-06-30T20:18:00.001+08:002014-06-30T20:18:58.692+08:00Lacy crepes : roti kirai - no santan<p dir="ltr">Ingredients:<br>
2 cups flour<br>
2 2/3 cups water<br>
2 eggs<br>
1 tsp salt<br>
1 tsp sugar<br>
1 tsp yellow yoke food coluring<br>
2 tbs oil for each fry</p>
<p dir="ltr">Mtd;<br>
Mix all in a bowl<br>
Strain batter into another bowl</p>
<p dir="ltr">Heat a non stick pan with oil on medium heat</p>
<p dir="ltr">Use the lacy crepe scoop to pour the batter on the hot pan making lace pattern on it & turn to low heat.</p>
<p dir="ltr">Drizzle a little oil as and when required.</p>
<p dir="ltr">Fold each crepes into triangular as shown or roll them up like springrolls</p>
<p dir="ltr">♡Bon Apetite♡<br><br><br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPhrWVbvmFog32vwzNWF2qccZHsf8I3p6T3kIkr1avjmiiKlkaOpxiSfHm2ZNOopH0rMVCBZUYCN_W0iUvKTZ8cjNImO3YnsNf9P8KyYCSwfxYSOoDwkAh7MG_YFqb7YJWo05xMD8zxRS/s1600/PhotoGrid_1404130615452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPhrWVbvmFog32vwzNWF2qccZHsf8I3p6T3kIkr1avjmiiKlkaOpxiSfHm2ZNOopH0rMVCBZUYCN_W0iUvKTZ8cjNImO3YnsNf9P8KyYCSwfxYSOoDwkAh7MG_YFqb7YJWo05xMD8zxRS/s640/PhotoGrid_1404130615452.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-20649970302844992122014-06-28T22:27:00.001+08:002014-06-28T22:29:28.117+08:00Croutons<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/--cDeBgaqJ7c/U67Q7PQlpAI/AAAAAAAABBw/s1600/PhotoGrid_1403522364912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/--cDeBgaqJ7c/U67Q7PQlpAI/AAAAAAAABBw/s640/PhotoGrid_1403522364912.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZBFSGfTS_yRRPa081-X13q26kDSBpszZIRDrFMhJpAysLgevTHNaHSWMgsw6oiNtE7Oo5rm0ndeADf91JsCT7sB3ycjZDjnfMlImjk4s59c8GO1H6U_GhpX_e_XPkkZvGD8-Z6U03UvV/s1600/IMG_76927535118578.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZBFSGfTS_yRRPa081-X13q26kDSBpszZIRDrFMhJpAysLgevTHNaHSWMgsw6oiNtE7Oo5rm0ndeADf91JsCT7sB3ycjZDjnfMlImjk4s59c8GO1H6U_GhpX_e_XPkkZvGD8-Z6U03UvV/s640/IMG_76927535118578.jpeg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-12332399860318950322014-06-28T22:25:00.001+08:002014-06-28T22:25:38.257+08:00Squid ink pasta in black ink sauce
<p dir="ltr">::Ingredients: (2 serves)::</p>
<p dir="ltr">- 1 shallots, finely sliced<br>
- 2 garlic cloves, peeled, chopped<br>
- 1 red chili, finely sl iced<br>
- 4 cheery tomatoes, cut half<br>
- 1 bunch coriander small, chopped (optional*)<br>
- 4 grey prawns, clean and devein<br>
- 180 g, Squid sliced<br>
- 125 g, Squid Ink pasta<br>
- 1 bacon slice, finely sliced (*optional)<br>
- 50 ml Olive oil<br>
- 8 g, squid ink (3-4 pouches)<br>
- chicken stock<br>
- Fresh Croutons</p>
<p dir="ltr">::Method::</p>
<p dir="ltr">- Heat olive oil in a pan, stir fry bacon, garlic and shallots. <br>
- Add coriander, chili, prawn, and squid ink & squids<br>
- Add pasta.<br>
- Add a bit of chicken stock. <br>
- Toss through gently and check the seasoning. <br>
- Add salt and pepper, to taste.<br>
- Divide into serving bowls.</p>
<p dir="ltr">- Sprinkle with croutons and sliced tomatoes<br>
- And serve immediately.</p>
<p dir="ltr">♡Bon Apetite♡</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfCkgI6A2GRLjmMLI-nbtu7H-RDndgAwSeYZqsOyIXTGYRhXTm7FVXWeltW0ZYYX2pkZjH7FYX-d19418ovACVQ2lk5GhZhQcNkPh1kO_IN76pXO0MyA9vIRiuqrH3_wi77gXLwUv5vdr/s1600/PhotoGrid_1403965280327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfCkgI6A2GRLjmMLI-nbtu7H-RDndgAwSeYZqsOyIXTGYRhXTm7FVXWeltW0ZYYX2pkZjH7FYX-d19418ovACVQ2lk5GhZhQcNkPh1kO_IN76pXO0MyA9vIRiuqrH3_wi77gXLwUv5vdr/s640/PhotoGrid_1403965280327.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-6591708471180837342014-06-28T21:56:00.001+08:002014-06-28T22:26:07.164+08:00Battered Fish and Chips<p dir="ltr">Ingredients:</p>
<p dir="ltr">2 lbs cod (fresh or frozen and thawed)<br>
1 1/4 cups all-purpose flour, divided<br>
1/2 cup cornstarch, divided<br>
1 teaspoon baking powder<br>
16 ounces club soda/ sprite<br>
1 teaspoon salt(plus seasoning of your choice..Old Bay, Lemon Pepper etc)<br>
oil	 (for frying) </p>
<p dir="ltr">Directions:<br>
Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.</p>
<p dir="ltr">Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.</p>
<p dir="ltr">Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.</p>
<p dir="ltr">In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.</p>
<p dir="ltr">Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.</p>
<p dir="ltr">Cut fish into portion sizes and remove any pin bones, and pat dry.</p>
<p dir="ltr">Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.</p>
<p dir="ltr">Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.</p>
<p dir="ltr">Cook the fish one or two pieces at a time until golden brown.</p>
<p dir="ltr">Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.</p>
<p dir="ltr">Serve while hot.</p>
<p dir="ltr">♡BON APETITE♡</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVEBz_BgweXDjMnP-m11hDHSiX4yYRM_Or-7cyaF93BFHng6TIoVPMBMW0t03MKqbd9cWoakyoXWjKdPs9yl7Vk6P6qFkzB-R74kRpGiD0L8gHidgxsnoyXdq-r5GXg23k3_zFfA8HRCB/s1600/PhotoGrid_1403523532078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVEBz_BgweXDjMnP-m11hDHSiX4yYRM_Or-7cyaF93BFHng6TIoVPMBMW0t03MKqbd9cWoakyoXWjKdPs9yl7Vk6P6qFkzB-R74kRpGiD0L8gHidgxsnoyXdq-r5GXg23k3_zFfA8HRCB/s640/PhotoGrid_1403523532078.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-40384346227695041632014-06-28T21:51:00.001+08:002014-06-28T21:51:40.235+08:00Lempeng<p dir="ltr">Lempeng</p>
<p dir="ltr">Ingredients:<br>
1 cup flour<br>
1 1/3 cup water<br>
1 tdp sugar (if you like crispy edges) optional*<br>
Salt to taste (a pinch will do)</p>
<p dir="ltr">Oil for frying</p>
<p dir="ltr">Add ons: optional*<br>
1 onion sliced/ 1 red chilli diced and seeds removed</p>
<p dir="ltr">Ikan bilis pounded to dust (just a bit)<br>
(or use 1/2 ikan bilis stock: if u do, dont use salt)</p>
<p dir="ltr">Daun soup & daun bawang<br></p>
<p dir="ltr">Mtd:</p>
<p dir="ltr">In a bowl:<br>
Mix flour/ sugar /salt/ pounded ikan bilis/ water<br>
Add onions /chillies / daun soup & daun bawang</p>
<p dir="ltr">Frying:<br>
Add abt 3tbs on each fry to hot wok/flat pan<br>
Add a scoop of batter to wok <br>
(try making it flat like pancake)</p>
<p dir="ltr">Flip the pancakes as soon as the edges turn crispy and most of the tops are opaque. </p>
<p dir="ltr">Serve with curry/ sambal tumis/ sardines</p>
<p dir="ltr">♡Bon Apetite♡</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oUCuo7EjJjrYUjzP7JrD4kmjbI8Dij1lqAfkB1UHSDGX9gbiks7FDLQHnQ1fyRnyvoGIEzsjggrjUpsGCzLdok_rE_nmJEVuVYe5L_4l2CvPln_NoFzNgM_7QWPben1eEmHvzlch2y5f/s1600/PhotoGrid_1403947525381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oUCuo7EjJjrYUjzP7JrD4kmjbI8Dij1lqAfkB1UHSDGX9gbiks7FDLQHnQ1fyRnyvoGIEzsjggrjUpsGCzLdok_rE_nmJEVuVYe5L_4l2CvPln_NoFzNgM_7QWPben1eEmHvzlch2y5f/s640/PhotoGrid_1403947525381.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-65788700566419077422014-06-23T13:40:00.001+08:002014-06-23T13:44:16.960+08:00Lasagna Cups<p dir="ltr">Lasagna Cups</p>
<p dir="ltr">yield: 12 CUPS<br>
prep time: 1 HOUR<br>
cook time: 1 HOUR<br>
total time: 2 HOURS</p>
<p dir="ltr">INGREDIENTS:</p>
<p dir="ltr">for the sauce-<br>
2 tablespoons olive oil<br>
1/2 large onion<br>
1/2 pound lean ground beef cooked and drained<br>
1/2 red bell pepper, chopped<br>
1 small zucchini, diced<br>
2 cloves garlic, minced<br>
1-6 oz. can tomato paste<br>
1-8 oz. can tomato sauce {+1/2 can water to wash out can}<br>
1-14.5 oz. can diced tomatoes<br>
1 tablespoon dried basil<br>
1/2 tablespoon dried oregano<br>
1 bay leaf<br>
1 teaspoon sugar<br>
salt & pepper to taste</p>
<p dir="ltr">for the cheese filling-<br>
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream<br>
1/3 cup grated parmesan cheese<br>
3/4 pound mozzarella cheese, grated & divided<br>
1/3 cup ricotta cheese<br>
1/2 teaspoon pepper<br>
1 egg</p>
<p dir="ltr">21 lasagne pasta sheets</p>
<p dir="ltr">DIRECTIONS:</p>
<p dir="ltr">For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. </p>
<p dir="ltr">Stir in cooked ground beef and tomato paste until well incorporated. </p>
<p dir="ltr">Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. <br>
{The longer it cooks, the better it will taste!} <br>
This will be very thick.</p>
<p dir="ltr">For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.</p>
<p dir="ltr">For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.</p>
<p dir="ltr">For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.</p><p dir="ltr"><br></p><p dir="ltr">Credits:</p><div class="separator" style="text-align: start; clear: both;">http://www.laurenslatest.com/lasagna-cups/</div><div class="separator" style="text-align: start; clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv4NwJrMQLz-8BOQn9DEHOSPWAxochB-AmSWtqAWfNnx-aOG0v1c8E4nmn5Cx_xp4oUHR2NIwrmkFlFaUwwDe_mE5QkXNFsL_lcPorej8x3Y2ZplASWSNQPq67vz74Barw0RQZexucgMS/s1600/Screenshots_2014-06-23-13-38-13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv4NwJrMQLz-8BOQn9DEHOSPWAxochB-AmSWtqAWfNnx-aOG0v1c8E4nmn5Cx_xp4oUHR2NIwrmkFlFaUwwDe_mE5QkXNFsL_lcPorej8x3Y2ZplASWSNQPq67vz74Barw0RQZexucgMS/s640/Screenshots_2014-06-23-13-38-13.png"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxLcF2Us0GgrFIMMJxTg-Jsy1JMg2zWh8LuTt_nqhstEJCy0sG_EdMVlCz_dmqG5cK94aewyfsZh0DXMEev0JH6dxfwBQGNRzmUlxZKNQ-6PLS6fUCbpRR1X8-Qo7nXvBF88no0LU16dg/s1600/Screenshots_2014-06-23-13-37-51.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxLcF2Us0GgrFIMMJxTg-Jsy1JMg2zWh8LuTt_nqhstEJCy0sG_EdMVlCz_dmqG5cK94aewyfsZh0DXMEev0JH6dxfwBQGNRzmUlxZKNQ-6PLS6fUCbpRR1X8-Qo7nXvBF88no0LU16dg/s640/Screenshots_2014-06-23-13-37-51.png"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcERqGXL-UTnpLPyhtBKOizROWkwM82s_i3OPJFoFwekEr8yGnCYh0dWbAAlIuXcOnVInv4CuXOrw2RncmDqbHjfMMQn_KE5k7QpUj1rFcotyFvBjynQ-y-g1uMeIvt0kFvCeG2-CDjCc/s1600/IMG_7379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcERqGXL-UTnpLPyhtBKOizROWkwM82s_i3OPJFoFwekEr8yGnCYh0dWbAAlIuXcOnVInv4CuXOrw2RncmDqbHjfMMQn_KE5k7QpUj1rFcotyFvBjynQ-y-g1uMeIvt0kFvCeG2-CDjCc/s640/IMG_7379.jpg"> </a> </div>Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-71712202286608348082014-05-31T13:07:00.001+08:002014-05-31T13:14:28.922+08:00Vietnamese clear beef soup (pho)
<p dir="ltr">Credits; http://www.sbs.com.au/food/recipes/vietnamese-soup-pho</p>
<p dir="ltr">Ingredients</p>
<p dir="ltr">Stock:<br>
2 onions<br>
10 cm ginger<br>
2½ kg beef soup bones</p>
<p dir="ltr">450g beef brisket <br>
50g tendons & tripe<br>
1½kg beef cube/thick slices</p>
<p dir="ltr">Toasted spices:<br>
5 star anise<br>
6 garlic cloves<br>
8 cm cassia bark/ cinnamon</p>
<p dir="ltr">Seasonings:<br>
80 mll (1 cup) fish sauce<br>
Sea salt & yellow rock sugar to taste</p>
<p dir="ltr">Other ingredients:<br>
1 kg dried or fresh pho (rice stick) noodles </p>
<p dir="ltr">225g sliced beef sirloin, (raw-garnish)<br>
finely sliced across the grain(raw)<br>
If pref can poach abit in hot water to cook<br>
:: if will get cooked thou once you pour in the hot boiling soup over it</p>
<p dir="ltr">1 onion finely sliced</p>
<p dir="ltr">chopped spring onions (scallions), <br>
green part only </p>
<p dir="ltr">chopped coriander leaves</p>
<p dir="ltr">black pepper</p>
<p dir="ltr">Garnishes;<br>
lime wedges<br>
sliced chillies<br>
Thai basil <br>
Vietnamese mint <br>
sprigsbean sprouts</p>
<p dir="ltr">Instructions<br>
Soaking time 15 minutes (dry noodles)</p>
<p dir="ltr">1. sear the onions and ginger over a naked flame or under a grill for about 15 minutes. Remove any charred skin and set aside.</p>
<p dir="ltr">2. Place the bones in a large pot and cover with cold water. </p>
<p dir="ltr">3. Bring to the boil and cook vigorously <br>
(for 3 minutes.)</p>
<p dir="ltr">4. Discard the water and rinse the bones in warm water. (With other boiled meats)<br>
(Preboil)</p>
<p dir="ltr">5. Wipe out the pot, return the bones<br>
& (beef brisket /tendons/ tripe/beef cube/thick slices) back to it and add 6 litres water to reboil for stock.</p>
<p dir="ltr">6.Bring to the boil then reduce the heat to a gentle simmer. Skim off any scum. </p>
<p dir="ltr">7. Add the onion, ginger and other ingredients (toasted spices & seasoning) and cook for 1½ hours. </p>
<p dir="ltr">8. When the meat is cooked (slightly chewy but not tough), remove it and set aside in a bowl of cold water for 10 minutes. </p>
<p dir="ltr">9. Remove beef bone/meat from the water and refrigerate. Leave the broth to cook for a further 1½ hours. </p>
<p dir="ltr">10. Strain and refrigerate stock. </p>
<p dir="ltr">11. Skim off the fat when cold.</p>
<p dir="ltr">12. To serve, reheat the stock. </p>
<p dir="ltr">13. Arrange the noodles in the bases of deep serving bowls and add slices of cooked meat and (raw) sirloin slices on top. </p>
<p dir="ltr">14. Garnish with onion, spring onion and coriander. Season with pepper. Ladle over the hot stock.</p>
<p dir="ltr">To eat pho, taste the broth first, then add lime juice and chilli to taste followed by generous amounts of basil or mint and beansprouts.</p>
Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-78951721275072523052014-05-31T02:14:00.001+08:002014-05-31T12:07:17.068+08:00Sup Paru (Beef Lungs Soup)<p dir="ltr">Ingredients:<br>
300g paru (Beef lungs)</p>
<p dir="ltr">2 tbs soup powder (babas/adabi)<br>
(Add to water to make paste)</p>
<p dir="ltr">1 cinnamon (kayu manis), <br>
2 cardamon (pelaga), <br>
2 clove (cengkih), <br>
1 star anise (bunga lawang) </p>
<p dir="ltr">2 chicken/beef cubed - knorr</p>
<p dir="ltr">2 1/2 liters water.</p>
<p dir="ltr">3-4 garlic (tumbuk/ketuk) <br>
8 shallots (tumbuk)<br>
1 cm ginger (mayang/hiris nipis)<br>
2 cm galangal (lengkuas) (ketuk)</p>
<p dir="ltr">Olive oil</p>
<p dir="ltr">Parsley/ spring onions (chopped)<br>
Fried shallots (bawang goreng)<br>
cili padi -kalo nak pedas :)<br>
Lime (limau nipis)- kalo suka masam2</p>
<p dir="ltr">2 potatoes (quart)<br>
1 carrots (cubed)</p>
<p dir="ltr">Mtd:<br>
1. Wash the paru (bersih-bersih)</p>
<p dir="ltr">2. Boil (rebus hingga empuk). </p>
<p dir="ltr">3. Slice the boiled paru & keep.the broth for soup base (optional)</p>
<p dir="ltr">4. Saute/fry garlic/shallots/ginger/galangal </p>
<p dir="ltr">5. Add cinnamon (kayu manis), cardamon (pelaga), clove (cengkih), star anise (bunga lawang) & soup powder-paste</p>
<p dir="ltr">6. Fry till fragrant.</p>
<p dir="ltr">7. Add the paru broth along with the sliced paru & potatoes/carrots</p>
<p dir="ltr">8. Add beef stock-cube (knorr)</p>
<p dir="ltr">9. Salt & sugar to taste</p>
<p dir="ltr">10. Garnish: in serving bowl<br>
Fried shallots/celery leaves/parsley/spring onions/cili padi/ lime</p>
<p dir="ltr">11. Serve with hot rice</p>
<p dir="ltr">♡Bon Apetite</p>
Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-17550030754313710402014-05-27T01:35:00.001+08:002014-05-27T01:43:19.193+08:00Keema Matar - Fry easy<p dir="ltr">By far this is similar to my late grandmom's a family hairloom's recipe i decided to vlog it as it seems that everytime i cook i tend to change here and there and as a result it is never consistant.</p>
<p dir="ltr">And please dont use those mix-veg.<br>
The taste will be different. </p>
<p dir="ltr">♧Ingredients<br>
½ kg. minced beef <br>
250 grm. matar (peas)<br>
2 tomatoes (finely chopped)<br>
1 onion (large size) <br>
6 tbs. oil<br>
6 whole black pepper- bullets<br>
6 cloves<br>
1 black cardamom<br>
1/4 tsp. cumin seeds<br>
1 tsp. coriander powder<br>
¼ tsp. turmeric powder<br>
¾ tsp. chili powder / 1tsp chili paste<br>
1 tsp. ginger paste<br>
1 tsp. garlic paste <br>
½ tsp. garam masala powder</p>
<p dir="ltr">salt & sugar ( to taste).</p>
<p dir="ltr">♧Instructions<br>
Finely chop the onion and sauté in oil until light brown. </p>
<p dir="ltr">Add all the spices and tomatoes. </p>
<p dir="ltr">Cook on medium heat till water is almost dried. </p>
<p dir="ltr">Add minced meat, mix and dry the water again. </p>
<p dir="ltr">Add 2 glasses of water, cover and cook till meat is tenderized and the water dries. <br>
Add matar and cook till it is soft. </p>
<p dir="ltr">Sprinkle garam masala powder. </p>
<p dir="ltr">If desired:<br>
Garnish with fresh green coriander leaves, green chilies and ginger slices and lemon juice.</p>
<p dir="ltr">Serve with naan /roties<br>
Serving: 4 to 5 persons</p>
<p dir="ltr">♡BON APETITE</p>
Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-38795287044254972842014-05-27T01:24:00.001+08:002014-05-27T01:31:04.406+08:00Keema Matar -pressure cooker<p dir="ltr">♧Ingredients<br>
Minced meat (keema) - 1/2 kg, washed and drained<br>
Onions - 2, finely chopped<br>
Tomatoes - 2, finely chopped<br>
Green peas - 1/2 cup<br>
Ginger garlic paste - 1/2 tbsp<br>
Green cardamom - 2<br>
Black cardamom - 1<br>
Bay leaf - 1<br>
Cinnamon stick - 1"<br>
Cloves - 3<br>
Green chilies - 3, slit length wise<br>
Turmeric powder - ½ tsp<br>
Cumin powder - 1/4 tsp<br>
Coriander powder - 1/2 tbsp<br>
Red chili powder - 1 tsp<br>
Yogurt - 1/4 cup, mixed to a smooth paste (curd)<br>
Garam masala pwd (1 elaichi, 2 cloves, 1/2" cinnamon stick, 2 black pepper corns)<br>
Salt to taste<br>
Cooking oil - 2 tbsps<br>
Ghee - 1 tbsp<br>
Coriander leaves for garnish</p>
<p dir="ltr">♧Method<br>
Heat oil and ghee in a pressure cooker, </p>
<p dir="ltr">add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. </p>
<p dir="ltr">Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 mins.</p>
<p dir="ltr">Add the ginger garlic paste and saute for 3 mts. </p>
<p dir="ltr">Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mins. </p>
<p dir="ltr">Stir in between. Reduce flame and cook for 5 mts.</p>
<p dir="ltr">Add the red chili powder, coriander powder, cumin powder and salt and mix well. </p>
<p dir="ltr">Add the chopped tomatoes and cook for 3-4 mts on medium flame. </p>
<p dir="ltr">Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. </p>
<p dir="ltr">Turn off heat. </p>
<p dir="ltr">Allow the pressure to come down. </p>
<p dir="ltr">Open lid and add the fresh green peas.</p>
<p dir="ltr">If you want more gravy, add a little more water at this stage. </p>
<p dir="ltr">Cook with lid on low flame for 10 mins or till you get the desired gravy consistency. </p>
<p dir="ltr">Add garam masala pwd and mix. </p>
<p dir="ltr">Turn off heat and remove to a serving bowl.</p>
<p dir="ltr">Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.</p>
<p dir="ltr">♡Bon Apetite</p>
Buchuk The Cooking Kittyhttp://www.blogger.com/profile/06352154171067332153noreply@blogger.com0tag:blogger.com,1999:blog-1926056001536056198.post-34333100729669872262014-05-20T02:04:00.001+08:002014-05-20T03:19:03.170+08:00Lemak Cili Padi Ikan Cod ( Kod) <p dir="ltr">Sedapnya ikan cod masak lemak cili padi. </p>
<p dir="ltr">Lemak ikannya and literally rasa macam fish fingers dari kotak biru cap fisherman (nelayan-orang puteh) yang di goreng. </p><p dir="ltr">My prev attempt i used the trusted batu lesung instead and titik serai, lengkuas & halia</p><p dir="ltr">Result: power la dey sampai orang request buat lagu.. huhu </p><p dir="ltr">Kalau malas blend je semua takde titik-titik</p><p dir="ltr">Tapi klw nak masak tapi takde daun kunyit, takde buah keras/buah pala & lengkuas, i rasa lebih baik beli, buat serak & buat penat je. I rasa since nk effort just do it properly. </p><p dir="ltr">Biar cukup syarat. Betul tak?</p><p dir="ltr">Selamat mencuba♡</p>
<p dir="ltr">---</p>
<p dir="ltr">1 pkt frozen Cod fish (1.5kg to 2kg)</p>
<p dir="ltr">BLENDED:<br>
8 shallots /3 med red onions<br>
7 to 10 garlics<br>
2 inch / 2 thumb sized ginger<br>
1/2 inch fresh tumeric / (1 tsp powder)<br>
10 to 30 pcs cili padi<br>
Ikan bilis (secubit) 10 to 20 pcs</p>
<p dir="ltr">Others:<br>
3 stalks of lemongrass/crushed /titik<br>
(can blend if like)<br>
1 inch galangal crushed /titik (optional)<br>
1 tumeric leaf torn to pieces (must have)</p><p dir="ltr">
2 pcs asam keping <br>
(or just a bit of tamarind juice)<br>
2 cups of santan (coconut milk) & water/<br>
Milk (i pref fresh milk)</p>
<p dir="ltr">Veg: (optional)<br>
Carrots / potatoes/ bamboo shoots / pineapples /tomatoes</p>
<p dir="ltr">Seasonings:<br>
Salt and sugar to taste<br>
1tsp Nutmeg grated/powder (optional)<br>
1tsp candlenut grated/powder (optonal)</p>
<p dir="ltr">Instead of salt replace with 2 knorr ikan bilis cubes. If you do then don't add ikan bilis to the blended ingredients</p>
<p dir="ltr">Mtd;<br>
* no oil/frying required</p>
<p dir="ltr">Add all crushed & blended ingredients into a pot and let it simmers on medium heat till fragrant.</p>
<p dir="ltr">Add tumeric leaf<br>
Add desired veg. (Xcept tomatoes)And continue to simmer till thickens a bit.</p>
<p dir="ltr">Add coconut milk & water mix.<br>
Stir a couple of times and turn to low heat.</p>
<p dir="ltr">Keep stiring to avoid (pecah santan) curdling</p>
<p dir="ltr">*i would add another 10 pcs or so of whole cili padies into the gravy</p>
<p dir="ltr">Add tamarind piece/juice & seasonings.</p><p dir="ltr">Bring to a slow simmer before adding fish to the gravy </p><p dir="ltr">(tamarind helps prevent fish from breaking easily & usually used in most seafood lemak cili padi)</p><p dir="ltr">Turn off heat once the fish is cooked</p>
<p dir="ltr">♡Bon Apetite</p>
<p dir="ltr"> <br>
</p>
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