Daging Merah

Dulu2 masa zaman asik makan luar, cik HB suka order menu nasi putih dan daging merah. Zaman tu sy langsung xde initiative nak cari resepinya and try masak sendiri. Maklum la, dok Malaysia kedai makan kan banyak. La ni dah dok merantau kena la masak sendiri apa saja yg ingin dimakan. Dan mudah2an bila dah balik Malaysia nanti pon sy akan tetap rajin memasak :)).

Ini adalah resepi dr blog Saya Suka Masak. Sy suka blog ni sbb resepinya adalah detailed dan selalu tunjuk step-by-step. Tak mcm sy yg malas nak tulis resepi dgn details. Dah la selalu cut & paste shj...ngeeee...Anyway resepi daging merah ni mmg sedap.

Ini resepinya yg sy cut & paste:

Daging lembu yang telah direbus dengan pewarna merah

2 labu bawang besar*
4-6 ulas bawang putih*

1 inci halia*

2 batang serai*
1-2 sudu makan cili kering kisar
air rebusan daging
2-3 sudu makan sos tiram
3-4 sudu makan sos tomato
3-4 sudu makan sos cili
secubit asam jawa
garam secukup rasa
2 biji cili merah – potong ikut suka hati.. kasar/memanjang - sy guna paprika merah
2 labu bawang besar- potong bulat
5-6 helai daun limau – potong hiris

* Kisar halus bahan2 tersebut

Cara2:

1. Tumis bahan2 bertanda * yg telah dikisar halus dan juga cili kisar sampai pecah minyak.

2. Masukkan semua jenis sos. Kacau sebati. Jika terlalu kering, masukkan sedikikt air rebusan daging.

3. Masukkan daging rebus.

4. Tambahkan air rebusan daging sedikit demi sedikit utk mengelakkan kuah terlalu kering. Jgn tuang banyak, nanti kuah cair x sedap.

5. Tambahkan asam jawa dan garam secukup rasa.

6. Masukkan cili merah potong dan bawang besar dipotong bulat dan daun limau purut. Biarkan cili merah dan bawang layu. Kacau sebati.

Siap dihidang.

Southwest Avocado & Red Bean Salad

Recently I learned how to enjoy eating avocado. I was not very familiar with its taste before and I never thought of trying since avocado was way too expensive in Malaysia. Here in Germany, usually the price varies between 70 cent to 1 Euro most of the time and I think I should give it a try since avocado is a type of fruit full of goodness. Avocado when it ripes, tastes quite good and feel much delicious when you use it in salad.

I took this Southwest Avocado recipe from Food Network. The original recipe actually calls for black bean but I only managed to find red beans, so I made that as a substitute.

The recipe is as follows:

Ingredients

• 1/2 cup freshly chopped cilantro leaves
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 or 3 dashes hot sauce (recommended: Tabasco)
• 4 cups chopped romaine lettuce - I used feld salad
• 2 avocados, peeled and diced
• 2 cups fresh or frozen corn kernels, thawed and drained
• 2 (15-ounce) cans black beans, rinsed and drained - I used red beans
• 1 cup chopped cherry tomatoes
• About 3/4 cup (3-ounces) grated pepper jack cheese - I used emmentaler
• Kosher salt and freshly ground black pepper

Directions

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Popiah Goreng

Popiah goreng adalah antara kuih yg sy suka buat sbb ianya adalah mudah dan boleh disimpan as frozen food. Intinya boleh dipelbagai mengikut citarasa. Kali ni intinya sy guna lobak merah, suhun dan udang kecil.

Bahan2 utk inti:

- lobak merah (amaun mengikut jumlah popiah yg ingin dihasilkan) - di potong memanjang (panjang lebih kurang 2cm) dan diricik halus.

- suhun - direndam sehingga lembut kemudian ditos.

- 300 g udang kecil

- 2 ulas bwg putih - dipotong halus

- 1 biji bwg besar - dipotong halus

- 2 sudu sos tiram

- garam secukup rasa

Tumis bwg putih dan bawang besar dgn sedikit minyak masak. Masukkan udang kecil dan biarkan masak. Masukkan sos tiram. Kemudian masukkan lobak merah. Masak sehingga lembut. Masukkan suhun dan perisakan dgn garam.

Balut inti dgn kulit popiah, kemudian sapukan hujung kulit popiah dgn sedikit telur (yg telah dipukul) utk mengelakkan kulit popiah terbuka masa menggoreng.

Goreng sehingga kekuning2an.

Apfelkuchen mit Pudding

What I noticed about cakes in Germany, is they are less sweet and less fat. The cakes in general are hard and a lot of cakes have fruits as the main ingredients.

After the Kaesekuchen (German cheesecake) I made with a friend several months ago, I had yet to try any other German baking recipe. I do love trying anything new even though sometimes I am not sure how it should taste. And now as I'm living in Germany, I think I should take the opportunity of trying to cook some local foods. For me, the problem taking a German recipe is that I have to first translate the language. There are various of cheap cooking books around, in which I could even buy at the price of 1 Euro but I just hate the idea of translating.

This time around, I am so determined to try out the German recipe, I surfed on the internet and found this recipe. After living in Germany for 1.5 years, I noticed that I don't have problem understanding the ingredients but I do have problem when it comes to understand the methods. So no choice, I had to translate it and thanks to Google Translate...all I had to do is copy then paste then there the recipe in the language I'm able to understand!

This cake is quite easy to make. Similar to Kaesekuchen, it has the dough crust at the bottom and the sides of the cakes. The taste is not something I like and I think it is quite similar to apple pie except for having the pudding.

So here is the recipe:

Ingredients:

For the dough:

220g flour

80g sugar

a pinch of salt

1 tsp baking powder

1 egg

100g half-fat margarine

************************************

4 big apples

some cinnamon powder

2 packets of vanilla pudding powder

1/2 litre milk (1.5% fat)

80 g sugar

2 eggs

50g almond flakes

Methods:

1. In a large bowl, combine flour, sugar, baking powder, salt, egg and margarine and produce into dough. Spread the dough into a 9" spring foam and pull up the edge about 3 cm on the sides. Put aside.

2. Preheat oven to 175C. Peel the apples and remove the seeds. Cut into 1.5 inch pieces. Arrange on top of the spread dough (cover the whole bottom). Sprinkle cinnamon powder on top of the apples.

3. In another bowl, mix the vanilla pudding powder with some milk and sugar. Boil the remaining milk in a saucepan. Add the mixture of vanilla pudding and let it boil again. Remove from the stove and let it cool slightly. Stir in the eggs.

4. Pour the pudding mixture on top of the apples and spread evenly. Sprinkle with almonds. Bake for 45-50 minutes (using the middle tray).

Cherry Cheesecake

I'm a big fan of cheesecake. Again in Malaysia, the favourite place to eat cheesecake for me is The Secret Recipe. In Germany, I never bought any cheesecake. Don't know why but I am concerned about the ingredients cause sometimes it may contains non-halal stuffs so it's best i try do it myself. Furthermore it isn't so costly to make cheesecakes. The 300g cream cheese pack is only 79 cent!

This is a recipe from Nigella Lawson (again!). It's the unbaked type of cheesecake and i found the taste quite delightful. Just the look is not so impressive. I guess if I used smaller spring foam, maybe it improves the look...MAYBE!

Since i'm so lazy to type the recipe, let's just see the Youtube clip of Nigella making the cheesecake. It's easy cheesy I tell you!

Potato Croquettes

Ini adalah resepi sy amik dr My Kitchen Snippets, a cooking blog milik seorg Malaysian yg menetap di US. Sy rasa ianya sama mcm begedil cuma bahan2 yg dicampurkan adalah sedikit berbeza atau lebih 'westernised'. Pemilik blog ini kata bila anda x tau nak buat apa dgn lebihan kentang putar atau roasted potatoes, amat la sesuai buat potato croquettes ni. But in my case, i purposely made mashed potato to have this recipe...just that my mashed potato adalah the instant-made type. Guna serbuk mashed potatoes dlm kotak...hehehe.

Anyway this is the recipe I cut and paste dr blog berkenaan:

Ingredients:
2 cups of mashed potatoes
1 egg
¼ cup grated cheese (your choice)
1 sprig of cilantro - chopped
1 red chili - chopped
2 spring onions - chopped
2 tbsp of low fat mayonnaise
2 tbsp of toasted sesame seeds - I omit this
Breadcrumbs (enough to bind everything together)
salt and pepper to taste

Method:

1. Mix all the ingredients together in a mixing bowl. Form into small patties and set aside in the fridge for half an hour before frying.
2. Heat up a little bit of oil over medium heat and pan fried both side until golden brown.
3. Serve warm.

Chocolate Pistachio Shortbread

This is something I took from Joy of Baking - one of my favourite baking website. The other day I was browsing through the website, looking for something interesting to make for my baking experiment and cik Hb saw the picture of the chocolate shortbread and requested that I make this one.

It is quite easy and straight forward to make this one. The smell of the chocolate dough while baking provides nice aroma in the house, making my twins so excited waiting for the product to be completed. The only thing I regret, since I don't have smaller baking pan (mine is 9"), the shortbread turned out to be so thin. I'm thinking to buy a smaller baking pan, maybe the 6" type.

Anyway this is the recipe I copy and paste from Joy of Baking for your easy reference.

Ingredients:

1cup (130 grams) all-purpose flour

1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon salt

1/2cup (1 stick) (113 grams) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1/2 teaspoon pure vanilla extract

1 large egg yolk

Glaze:

3 ounces (90 grams) semi sweet chocolate, chopped

2 tablespoons (28 grams) unsalted butter, cut into pieces

1/3 cup (35 grams) lightly salted or unsalted roasted pistachios, coarsely chopped

Methods:

Preheat oven to 350 degrees F (180 degrees C) with the rack in the center of the oven. Lightly butter, or spray with a non stick vegetable spray, an 8-9 inch (20-23 cm) tart pan with a removable bottom.

In a bowl, sift or whisk together the flour, cocoa powder, and salt.

Then, in the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 - 3 minutes). Beat in the vanilla extract and egg yolk. Scrape down the sides of the bowl as needed. Add the flour cocoa mixture to the butter and sugar mixture and beat just until a dough forms.

Press the shortbread dough in an even layer onto the bottom of the tart pan.Bake for about 20 - 25 minutes, or just until the shortbread no longer looks wet and is firm to the touch. Remove from oven and place on a wire rack.

Meanwhile, melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Immediately upon removing the shortbread from the oven, pour the warm chocolate glaze over the shortbread and, using an offset spatula or back of a spoon, evenly spread the glaze to within 1/2 inch (1 cm) of the edge of the shortbread. Sprinkle with the chopped pistachios and press them gently into the glaze. Let the chocolate shortbread cool completely then cut into 12-16 wedges.

Can be stored in a container at room temperature for several days.

Udang Butter Berkari

Resepi ni diadaptasi dr Mesra.net tapi sy ubahsuai mengikut cara sy sendiri sbb resepi yg asal menggunakan 3 senduk besar margarine utk menggoreng! So sy x mau la guna margarine sbyk tu sbb sy cuma nak masak 250g king prawn yg sy beli kat Edeka. Dan since cik HB sy adalah seorg yg x suka makan oily food, so 3 senduk margarine adalah a big NO-NO.

Bahan2:

1 sudu besar butter

1/2 biji bawang besar - dipotong kecil2

2 biji bawang putih - di potong halus

1 sudu besar rempah kari ikan/seafood

1 biji telur

sedikit daun kari

1 biji cili merah (optional) - dipotong serong

Garam dan perasa

Cara2:

1. Cairkan butter didalam kuali. Tumis bawang besar, bawang putih dan daun kari sehingga naik bau.

2. Masukkan rempah kari dgn sedikit air. Kacau seketika.

3. Masukkan udang. Kacau rata.

4. Pecahkan telur keatas udang dan kacau rata. Masukkan cili merah potong dan kacau lagi.

5. Perisakan dgn. garam dan perasa.

Siap utk dihidang.

Bihun Tomyam

Weekend baru ni since ada tetamu berkunjung ke rumah sy buat makan2. Antara menu yg ada, steamboat seafood, yg menggunakan sup tomyam dan sup perencah ikan bilis. Dan ada sos yong tau fu yg hitam tu tp malangnya sy sempat nak captured gambar2 makanan sbb sibuk.

The next day, since udang, sotong dan fishball masih berbaki, sy buat lagi bihun tomyam. Nothing much in the making, sy mmg dah sedia malas, so sy cuma rebus 1 bungkus tomyam paste ADABI, bersama dgn serai yg diketuk dan daun limau purut. Kemudian sy tambah aneka seafood yg ada dan cendawan butang serta tomato yg dibelah empat. Utk rasa tomyam yg lebih pedas boleh tambah cili api yg diketuk. Amaun bergantung kepada kesukaan masing2. Sy guna 4 biji cili api shj. Biarkan sehingga semuanya masak, tambahkan garam, kacau dan siap! .

Makan bersama dgn bihun yg telah dicelur berasingan....

Nasi Beriani Ayam Shan

This is the first time sy try masak nasi beriani. Sebelum2 ni dok collect resepi, tapi buatnya tak. Sbb x confident nak buat. Tgk resepi mcm bahan2nya complicated dan cara buat macam complex. Then satu hari ni sy ke kedai Pakistan dan ternampak rempah beriani Malaysian Style jenama Shan. Wah, glamer jugak rupanya nasi beriani Malaysia, sampai ada rempah beriani malaysian style di luar negara. So sy pon beli.

Sy masak ikut instruction dibelakang kotak rempah. Takdelah complicated sgt. Rempahnya mmg ngam2 utk 600g beras. I can't enclose the recipe coz I've thrown the package box away before I remember that I should note down the recipe.

Anyway according to my husband, sedap jugak nasi beriani ni. Boleh dimakan tanpa lauk berasingan sbb dah dah ada ayam sekali ngan nasi beriani ni, walaupun masa kat Malaysia sy x suka makan nasi beriani style mcm ni.