Steamboat & BBQ ala ChimChum on Mothers Day

Ema suka strawberry

the birthday cake for April & May people

the mothers day Cake

Everyone enjoy the steamboat & bbq

First time using the chim-chum pot that we bought at Rantau Panjang at the Banting Family Mothers' Day and birthday gathering that was arranged by the neices and nephews at rumah Tok Enje Baha. It was a pot-luck style. Each family brought either home cooked or from the supermarket to share. Mak Enje Suriani prepared kuehteow 'teng', Along Zainab brought fresh prawn and other foodstuff for the steamboat. There were other foods - Jiro potato salad, Alang popia goreng and not to forget to mention here, Angah Lijah coconut jelly.

Wakame Seaweed and Eryngii Mushroom

Today we had lunch meeting up with our old Japanese friend who had been living in Malaysia for almost 25 years. It was supposed to a 'sushi' session but there was no 'halal' sushi restaurant in Jaya Jusco Bukit Tinggi, Klang. So we just had  prawn mee at Penang cafe, which is my favorite noodle dish  Penang style. Not to be disappointed our Japanese friend took us to JJ supermarket to shop for Japanese food products  ..wakame seaweed , eryngii mushroom and a pack of sushi set.

Wakame is a thin and stringy seaweed, deep green in color and used in making seaweed salad and miso soup. Wakame is common in Japanese and other Asian dishes. Wakame is a rich source of Eicosapentaenoic acid, an Omega-3 fatty acid  and also has high levels of calcium, iodine, thiamine and niacin. Known to many Japanese to be a health food and it has been used in oriental medicine for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity.

Eryngii mushroom also known as ' king trumpet mushroom/French horn/king oyster mushroom is edible and has gain popularity in Europe and other parts of Asia. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked, it develops typical mushroom  flavors with a texture similar to that of abalone.

Within minutes, my miso soup done with wakame seaweed and eryngii mushroom but minus the tofu, to accompany the sushii pack bought at JJ.

Sushi is cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi . Toppings stuffed into a small pouch of fried tofu is inarizushi. Well, got to know more on the different type of ' sushi '.... yummy indeed something different from our daily meals. .....memories of our visits to Tokyo and Osaka ..long time ago rekindled.

Jeli Kelapa ...test..test..test lagi

Dugaan dapat diatasi dengan sabar

kerana ingin mencuba membuat  sekali lagi agar dapat sukatan dan juga untuk mendapatkan  rasa 'Jeli Kelapa' yang lebih oomph, hari ini pergi ke pasar borong Sri Kembangan untuk membeli bahan-bahan. Sebesar-besar pasar borong  dijelajah, tidak ada kelapa muda. Tetapi tidak kecewa, perjalanan diteruskan ke Damansara dan Alhamdullilah ada beberapa gerai di Kg Sungai Pencala menjual dan buah kelapa muda nampak cantik segar dengan harga RM2.50 sebuah.

Bahan yang diperlukan :-

4 buah kelapa muda - ambil air dan isi kelapa

1/2 paket agar-agar (anggaran 1 cawan) ,

3 cawan air

1 cawan gula pasir

1 - 2 cawan air Ice-cream Soda (ikut citarasa)

Cara :-

Agar-agar direndam dan  dimasak hingga hancur

apabila sudah hancur, masukan gula pasir dan

terus masak hingga hancur gula tersebut

kemudian masukan air kelapa muda (anggaran 8/10 cawan)

angkat dari atas api

apabila suam masukan pula air ice-cream soda

gaul hingga sebati

Akhir sekali, tuangan campuran tadi kedalam bekas-bekas kecil yang telah di isi dengan kelapa muda tadi dan simpan dalam peti ais sehingga jeli kelapa sudah set......dapat dalam 20-24 cawan jeli-kelapa.

Note :

Air ice-cream soda itu ditambah sebagai perasa dan sekiranya terlalu manis, kurangkan sukatan gula

Steamboat & BBQ di Food Village Kota Bharu

Periuk 'steamboat & BBQ' ini terjumpa dan terbeli di Rantau Panjang, Kelantan. Semasa berjalan-jalan window shopping, konon, kerana tak bercadang pun untuk berbelanja kerana tujuan percutian kali ni hanya untuk bersantai dan berjumpa kawan-kawan lama. Tetapi apabila ternampak je periuk ni, tak fikir dua kali pun.

Beginilah cara menggunakannya , 2 dalam 1

Jumpa Kuih-kuih ni di Pasar Siti Khadijah, Kota Bharu

....baru balik dari Kota Bharu. dan masih teringat lagi makanan orang-orang di sebelah pantai timur.....Kelantan dan Terengganu    > kuih akok, jala emas, bunga tanjung, taik itik, taik minyak, kuih pocong dan tapai 3-serangkai.

sekarang kita boleh dapati kuih-kuih serupa ni dimana-mana, samada pasar malam, pasar tani dan terutama semasa bulan Ramadhan...bazaar Ramadhan.

tetapi..yang special tu makanan dan kuih muih yang dijual di Pasar Siti Khadijah, Kota Bharu ...rasa , rupa , harga serta tarikan si penjual.

Mee Udang Kuala Sepetang

mee udang kuala sepetang, Taiping

Sebelah Utara/Pulau Pinang terkenal dengan mee udang/hokien prawn mee , mee udang Sungai Dua, mee kuah Kedah dan di selatan pula..mee bandung Johor/Muar atau mee bandung maharani....bermacam-macam nama TETAPI yang asas ialah > mee kuning , udang (fresh/kering)dan bawang merah & putih, cili kering (dimesin/blend) dan stok ayam/daging untuk kuah.  Serta dipelbagaikan dengan bahan tambahan seperti sayur-sayuran : kobis/kangkong/sawi, bahan hiasan (garnishing) seperti daun bawang & daun sup, bawang goreng, bebola ikan (fish ball/cake), tahu , hirisan daging/ayam. Untuk memekatkan kuahnya pula > ubi keledek/kentang, kacang tanah (sudah digoreng & tumbuk) , sos tomato/tomato puree.

Sekiranya perjalanan dengan kereta keutara singgah ke Mee Udang Sungai Dua, famous jugak nih, berdekatan dengan Titi Timbul/ Permatang Pauh. Harga sepinggan/ semangkok..jika hidangan untuk ramai peminat mee udang , mengikut harga udang yang dipilih dan ditimbang sendiri. Kuahnya pula pekat manis udang dan masam sos tomato. Sekali cuba pasti datang lagi ke Sungai Dua.

Orang KL kalau nak rasa mee udang utara, cubalah di gerai Food Court  Pejabat-pejabat Kerajaan Jalan Duta. Kalau nasib baik, ada 2 ekor udang galah dalam mee udang tu. Mungkin ramai staff yang bekerja di Jalan Duta kenal mee udang yang popular ni.

Penang hokien prawn mee pula, jika di Pulau Pinang kenalah le Hutton Lane..entah masih ada lagi ke tidak.  Cari saje di The Curve Damansara..Penang Cafe atau di Mid Valley Mega Mall. Mee dihidang dalam kuah manis udang dan ada sayur kangkong bersama sambal cili pedas.

Turun ke Melaka pula, boleh mencuba mee bandung johor di Restoran Warisan yang terkenal dengan nasi beriani gam Johor. Restoran ini dekat dengan Jakyll Textile Melaka.

Terus ke bandar Muar, pasti boleh jumpa  mee bandung, tanya saje sesiapa orang Muar, merata-rata ada saje gerai/restoran.  Johor Bahru pula ada saingan mee bandung, iaitu ' mee rebus Pak Wahid'. Singgah saje ke Plaza Angsana. 

Resipi-resipi yang tedapat dalam blog/website :-

cuba resipi noreen-homecooking.blogspot.com

ini dari resipi.net

http://resepi.mesra.net/Detailed/2468.shtml

dari myresipi.com

http://www.myresipi.com/top/detail/3332

ada banyak link...hanya search "resipi mee-udang"  saje

Mocha Truffle ~ Home-made Chocolate from dapur CikJah

Lets make some smooth and sweet brown bits
pleasing to everyone's liking > chocolate

lovely sweet ~ gift pack

 Firstly ...prepare all the ingredients

whoa la ... la...

mocha truffles 4u

List of items for the above recipe:

375gm dark chocolate

125gm whipping cream

 13gm glucose syrup

  7gm nescafe (for the coffee flavor)

(*  50gm melted cocoa butter /about enough to keep the melted dark chocolate from hardening fast)

i)   Melt the dark chocolate ..stirring

     constantly , either in a double boiler/

         over a pan of hot water

ii)  Heat the cream then mix in the nescafe & syrup

     mix well..keep at room temperature

iii) Combine and thoroughly mix  both mixture

     (i) & (ii)

iv)  Leave to chill

And as when need/ready for serving, shape into tiny

balls and coat/roll over with praline/nuts/cocoa powder.

Serve either wrapped in foil or paper cups.....

Trufles are best served at room temperature  and

while traditional coating is cocoa powder, truffles

can also be coated with icing sugar, toasted

and chopped nuts, tempered chocolate, shredded

coconut , shaved chocolate..

to your own creativity and liking.

Making Fresh Popia & Chili Sauce

Tips from the CikGu:

* season the hot plate by scrubbing half-cooked egg yolk until you get smooth and shiny surface

* spread the ready-folded popia with some sauce and sprinkle some nut on top

A Simple Steamed Fruit Cake

We need the following ingredients for a simple recipe of 'Steamed Fruit Cake' :-

1.   dried mixed fruits -  100gm
2.   butter                  -   200gm
3.   brown sugar        -   150gm
4.   eggs                    -     4
5.   black treacle        -     2 tbs
6.   wheat  flour         -  200gm
7.   baking powder    -    1 tsp

• sieve the flour and  baking powder. Then mix about 2/3 tbs of the flour into the dried mixed fruits (chopped small pieces).

• Beat butter and brown sugar
• add in the eggs one by one
• add the treacle

• fold in the mixed fruits

• place in a steamer and cook  45mins- 1 hr

Choco Moist with a Difference

I had the opportunity to meet new friends at the Baking Session with Giatmara Putrajaya  (GM) recently. Cik Gu Hamzah, popularly echoed by his students, the 'Baking Guru' had an easy going, warm and friendly approach toward imparting his know-how on baking and cooking. Together with a few assistants, one of whom I noticed as a hard working student - Amira, we had full hands working on 4 recipes.

It was after several visits and meeting the staff of  GM that I finally blocked the whole day on 6 February 2010 for this baking session. The 4 recipes were then shared and I thoroughly enjoyed the day.

This first baking trial ( for me) is making 'Steamed Chocolate Moist Cake'

basic ingredients :

eggs - 3 med size, baking flour - 2 cups, Cocoa powder - 3/4 cups, castor sugar - 1 3/4 cups, corn oil - 1 cup, fresh milk - 1 cup, warm water - 1 cup + 1 tbs Nescafe powder (dissolved in the warm water),  a pinch of salt and 1/4 tsp sodium bicarbonate

 

for the chocolate topping, mix 1/2 cup of cocoa powder with 1 tin of evaporated milk and 1 cup of sugar (add less or more to your own sweetness taste) and cook over a los fire or double boiler until you get a lovely sticky choc topping - about 30-45 mins.

or for ' choc ganache' - mix 625 gm of cooking choclate with 500 whipping cream

 

First try at Baking Muffins...my favorite blueberry