Mee Goreng Rasakita

Assalamualaikum warrahmatullahi wabarokaatuh. Salam Jumaat yang barakah buat semua.

Hari ni mama nak buat promosi sikit. Haha... Dah rasa macam amoi promoter lak. Anak saudara suami mama ada beri pada mama, buah tangan dari sahabatnya, untuk mama cuba. Maaflah kerana mengambil masa yang lama untuk mencuba. Mama ni bukan boleh harap sangat. Lembab sikit. Tak apalah, bak kata pepatah orang putih, "better late than never". Alhamdulillah pagi ni, dah selamat mama rasmikan pes sambal tumis tu. Sebelum mama gunakan untuk memasak mee goreng ni, mama telah merasa dulu sambalnya. Mmmmm sedap dimakan begitu saja! Kalau nak buat sambal, hanya panaskan pes dan masukkan udang atau apa sahaja yang diingini. Sangat mudah, sangat cepat dan yang pastinya sangat sedap!

Kepada yang ingin mendapatkan pes ini, bolehlah ke Facebook RasaKita dan juga di Instagram Rasakita untuk mendapatkan maklumat lanjut. Selain dari pes sambal tumis, Rasakita juga ada menghasilkan beberapa produk lain seperti petai jeruk, cili padi jeruk, perencah ikan bakar Rasakita dan sambal tumis Rasakita. Apa tunggu lagi.... jom order... :D:D:D

MEE GORENG RASAKITA

Sumber : MamaFaMi

Bahan-bahan :

3 biji bawang merah - dihiris

1 biji bawang putih - dihiris

5 ekor udang - dibersihkan 1 ekor sotong - dibersihkan dan dipotong gegelang

3 sudu kecil Pes Sambal Tumis RasaKita

sedikit air

sedikit kicap pekat

garam secukup rasa

250g mee kuning - dilalukan air dan ditoskan

1 pokok bak choy - dibersihkan dan dipotong

1 genggam taugeh - dicuci dan ditoskan

minyak masak

Kaedah penyediaan :

1. Panaskan minyak di dalam kuali dan masukkan bawang merah dan bawang putih yang telah dihiris. Goreng hingga wangi.

2. Masukkan udang dan sotong serta pes sambal tumis RasaKita. Kacau rata. Masukkan air, kicap pekat dan garam secukup rata.

3. Masukkan mee kuning dan gaul rata.

4. Masukkan sayur bak choy dan taugeh. Gaul rata.

5. Taburkan bawang goreng dan hirisan cili merah sebelum menghidang.

Durian Crepe Premix Flour

I had fun yesterday. I thought it was just a single fun but ended up doube the fun.

Ina came by my place in the morning. We've planned to try out the premix flour that I bought recently. She came by around 9am. We didn't straight away get on to work but instead we prepared breakfast....

Done having breakfast, we went out hunting for the main ingredient of our project. Durian! Ring a bell??? *wink* Normally Durian can easily be found around my area but yesterday, we went all over looking for it but no where to be seen. That always happened... when we want it, it just vanished, but if we don't have the intention of buying... it can be seen everywhere! Haizzz

But alhamdulillah, our last resort did not disappoint us. We managed to get our Durian and went happily home. Once at home, we did not start our project till later. We prepared lunch.....

Then I baked a chiffon cake.... ehem ehem... recipe to be shared in my later entries.... Ita dropped by at 2.15pm and that's when the double fun started... hahaha..... We sat down together to have lunch and even Syahmi joined in. He blended well with these three 'makciks vogue' Hahahaha.... Anak bujang saperrrrrr la tu kan.... Ahaks...

FINALLY, we started our project at 5pm! Hahahaha.... This is why I can never conduct classes!!! There are too many diversions! This is what we MEANT to do yesterday...

We made it using this premix flour....

Courtesy of Ida Bakery

Those intrested in this Premix Crepe Flour, kindly contact :

Puan Ida

IDA BAKERY

No 77 Lorong Keramat 1

Kg Dato Keramat

Kuala Lumpur

(opposite Damai LRT station and next to Keramat Mall)

Business hour : 10 am to 10pm

Contact number : 0163357790

Email : merpati66@gmail.com

Besides selling this premix flour, Puan Ida offers a wide range of classes. Kindly visit her blog for more information.

Have a nice day!

Masak Lemak Cili Padi Udang dan Rebung

T.H.E R.A.M.B.L.I.N.G.S

Thank you Saerah, my dear neighbour... Thank you for giving me those lovely goodies from Cameron Highlands. She gave me some fresh sweet corns, some petai, a can of Cameron tea leaves and this.......  

This is the first time I see this 'thing' and I was wondering what on earth could this 'twin tower look alike' thingy is. And when she said it is fresh bamboo shoots... err.. okay... now what do I do with this thing. Huhuhu... I had the thought of passing it to my neighbour, Kak Ana and when I asked her, she is no different than me! Clueless as how to go about cooking this fella. Had thought of Kak Nona, hubby's cousin... but then, I was just too lazy to drive all the way to her house. Then I said to myself, why not just accept the challenge. COOK IT! I CAN DO IT!!! Ahaks.... semangat beb...semangatttt!!!! 

 So who should I 'hassle' to help me in this challenge? Non other than the forever willing online sifoo of mine....*drum roll* CHE MAT GEBU *applause* *applause* He told me how to go about cleaning and slicing this fella till it is ready to use. Then the rest, I just followed what my heart desire... achewa  

Moral of the story : Never give up before trying because the sweetness of victory is indescribable!

T.H.E R.E.C.I.P.E 

MASAK LEMAK CILI PADI UDANG DAN REBUNG
(PRAWNS AND BAMBOO SHOOTS IN HOT COCONUT MILK)

Posted by MamaFaMi

Ingredients :

20 medium Prawns ~ cleaned
Fresh bamboo shoots
9 Bird eye chillie ~ amount depends on how hot you want the gravy to be
1/2 inch fresh turmeric
4 shallots
Sea salt to taste
Enough coconut milk
Enough water
1 piece turmeric leaf
3 kalamansi - squeeze to get the juice

Method :

1. Clean the bamboo shoots, slice thinly. Place the sliced bamboo shoots in a pot of water and boil with a bit of salt for 10 minutes. Rinse and set aside. 

2. Mince bird eye chillie, fresh turmeric, sea salt and shallots to form paste. 

3. Place the soft bamboo shoots and the paste in a pot together with thin coconut milk (thick coconut milk + water). 

4. Let it boil then add in turmeric leaf. 

5. Add thick coconut milk, prawns and kalamansi juice. 

6. Leave to simmer just for a while and remove from heat. 

Have a nice day!

Mandy (Spicy Chicken and Rice)

T.H.E R.A.M.B.L.I.N.G.S

Story 1 :

This morning when I was having my breakfast with a big mug of coffee, I smiled because I can't help recalling Amelia's entry about her boss and the kopi-o. But one thing about you Amelia, that I must salute is that, you have the power to make your boss 'vanish'! Haha.. ini siapa yang boss sebenarnya!

Story 1 :

I've just finished reading IMAN SURAYA ( InsyaAllah I will write the synopsis in my other blog soon), another lovely Malay novel written by my favourite writer Areila Sahimi. I like her way of writing and so far, I've read 3 of her books. Yess Boss will be next. Will pay the bookstore a visit soon! Meanwhile, I've started reading Pretty Women by Fern Michaels. I think it's gonna be an interesting book to read. Just read like a few 10 pages, and I can feel the heat already! Hahaha...

T.H.E R.E.C.I.P.E

Last August, my hubby was introduced to Nasi Arab at Saba Restaurant in Cyberjaya by his friends. My goodness, the first time we dined there, we were like addicted to the food. It was so delicious that we kept coming back for more. And during Ramadhan, we made so many trips there.

So last week, I said to myself, why not I just try and google for the recipe and wallah, I hit the jackpot when I landed at Sister Zainab's lovely blog. Thank you for sharing the recipe with us. I appreciate it very much.

When I served the set for dinner, I didn't expect hubby and Syahmi to enjoy them as the Saba Restaurant's rice is much better. It's not the recipe to be blamed but it is totally me, I made a few mistakes along the way. But nevertheless, to me, I am quite satisfied with the rice. When I asked hubby to comment, he said,"Nasi mama ni sedap, tapi tak sesedap Saba la, tapi sedap" (Mama's rice is nice but not as nice as Saba, but still it's nice). That's the main reason why MamaFaMi never stops trying! My hubby will not condemn my cooking but gave me full support. Thank you dearest....

So here, I present you my not-as-nice-as-Saba-Restaurant's Mandy!

MANDY (SPICY CHICKEN AND RICE)
Posted by MamaFaMi
Source : Zainab

Ingredients :

1 chicken cut into 4 pieces
2 teaspoons mandy mix spice
1 teaspoon salt

3 cups basmati rice
1 tablespoon butter
1 large onion, finely chopped
1 small tomato, finely chopped and removes all the seed
4 whole cardamom pods
6 whole cloves
6 black peppercorns
4 1/2 cups water or chicken stock

Method :

1. Rub spice and salt al over the chicken, place it in a pan, cook chicken uncover until tender and brown about 40 minutes.
2. Sauté onion with butter until tender and brown, add whole spices, salt, rice, water, stir, boil then add chopped tomato, simmer cover, cook on a very low heat for 20 minutes.
3. Serve it with green salad or yogurt with cucumber and mint.

Homemade Mandy Mix Spice
Posted by MamaFaMi
Source : Meedo via Zainab

Ingredients :

2 tablespoons cardamom pods
2 tablespoons cloves
2 teaspoons black pepper
1 whole nutmeg
1 tablespoon deride ginger*
4 bay leaves

Method :

Blend or process spices together until finely crushed using an electric grinder.

Note :
*Deride ginger (Powdered ginger):is ground spice made from ginger dried root.

Have a nice day!

Buttercream

Many had been asking me, what frosting do I normally use to ice my cakes and cupcakes. I had been using this recipe eversince we've tested this recipe at Lea Oven's previous outlet in Subang Jaya. Now she had moved to Kota Warisan.

This recipe is suitable for me who has a very warm heart hands. I can't actually do things with royal icing as they tend to melt in my hands. Same goes to fondants! And guess what, I can even thaw the Kawan's Pharata just by holding them in my palms for a few minutes! Hahaha.... If my kids asked, how I did that, my answer will be.... I'M HOT BEBEHHH.... hahahahaha....

Anyway, thank you so very much to Kembangkempis (hihihi... cute nickname!) for posting the recipe at Myresipi dot com. You've saved me soooo much trouble! May Allah bless you dear... Allow me to share the translated recipe here.

By the way, there's no butter used in this recipe but it can still be called BUTTERcream. No intention to cheat of whatsoever. You can read the defination of buttercream here

BUTTERCREAM

Posted by : MamaFaMi

Source : Kembangkempis at Myresipi dot com

Ingredients :

250g shortening

125g krimwell

120g icing sugar

essence of your choice

Method :

1. Mix all the above ingredients in the mixer bowl with a spatula till well combined.

2. Beat the ingredients on low speed for 5 minutes.

3. Beat on high speed till fluffy.

4. Ready to use.

For the Bahasa Malaysia version, please click HERE

Have a nice day.

Surprise Curry Bun

When I published my Chicken Curry photo on my facebook, Mamazieza had put her kind comment on that particular entry. She had said, why not put the curry in a bun. That rings a bell because I've came across this kind of recipe before. Only thing is, I can't recall where I've seen this recipe. So, I just have to 'do' it as I please. And I remembered coming across Gert's recipe that I've been wanting to try for quite sometime.

I copied down the recipe and set to work. Oh oh.... I ran out of bread flour. Well, then I'll chuck in something else... hahaha.. sorry Gert, I did quite a few changes to the recipe you posted actually, according to what's available in my larder. And this was what I came out with. Thank you Mamazieza for inspiring me and Gert for the recipe. May God bless you both.

SURPRISE CURRY BUN
Adapted from : Gert's Japanese-Style Sweet Bun Dough

Ingredients :

250g bread flour
225g superfine flour
35g milk powder
55g caster sugar
3/4 teaspoon salt
2 1/2 teaspoons instant dry yeast
1 egg, lightly beaten
170ml (approx.) lukewarm water – adjust according
40g butter, cubed

1 egg + a bit of fresh milk (for egg wash the buns)
a bit of butter for glazing

Method :

1. Fit the mixer with the dough hook attachment. Sift bread flour, plain flour, milk powder, caster sugar and salt the mixing bowl. Add in the yeast and mix well. Add in the water roux and beaten egg. Turn on the mixer and slowly add in the lukewarm water until the dough form into a nice ball of dough. (You might not need all the water. I used only 130 ml of it)

2. Continue to knead for 10 minutes and add in the butter. Continue to knead until all the butter is incorporated into the dough and the dough is smooth and elastic. Take the dough out from the mixing bowl and give it a final few kneading by hand. Form it into a round ball and let it to rise until double in size in a large greased bowl. Cover the bowl with a wet towel or cling wrap (It took me an hour to proof the dough but it all depend on the weather and environment on the day you make the bread)

3. Punch down the dough gives it a few knead and divide the dough into 3 equal portions. Form each into a ball and let it rest for another 10 minutes.

4. Wrap the chicken curry in a foil and shape it into a ball.

5. Take a dough and roll flat. Place the foil in the middle and cover with dough. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.

6. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.

7. Once out of the oven, brush with a bit of butter. Carefully cut the bun and ready to serve.

Bread Maker method :

1. Pour water, egg, sugar and salt into the bread maker pan. Top it with both flours, milk powder, yeast and water roux.

2. Set the breadmaker to Dough function.

3. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.

4. Divide the dough into 3 equal portions. Form each into a ball and let it rest for another 10 minutes.

5. Wrap the chicken curry in a foil and shape it into a ball.

6. Take a dough and roll flat. Place the foil in the middle and cover with dough. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.

7. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.

8. Once out of the oven, brush with a bit of butter. Carefully cut the bun and ready to serve.

Water-Roux Paste/Tang Zhong :

25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Preparation for the Water-Roux :

1. Mix the flour and water in a small saucepan. . Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, which is when you stir you can see the bottom of the pan. Remove from heat; place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.)

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in color, that means it has gone bad.

Step By Step photo...

Have a nice day everyone!

Water Roux, Naisu

WATER ROUX
Source : The Wandering Gourmet
(Yields about 520g Water roux)

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem* To make the Water Roux Starter, you need 1 part flour, 5 parts water.

Ingredients :

50g flour
250g water

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

NAISU
Source : Ayin
(Yields about 176g)
Ingredients :

55g unsalted butter (I used margarine)
25g castor sugar
1/8 teaspoon salt
25g egg
2 1/2 teaspoon cornflour/Maziena
65g milk powder
45g raisins (I omit this)

Method :

1. Beat butter till soft. Add in castor sugar and continue mixing.
2. Add in salt and egg. Continue stirring.
3. Add in cornflour and milk powder. Mix well.
4. Ready to use.