Grilled Salmon with Cilantro-Lime Juice

It´s salmon again! I´m taking the opportunity to enjoy salmon as much as possible while I´m staying here because I´m not sure I can afford to eat it as often as I could here back in Malaysia. It´s darn expensive there!

This time around I made grilled salmon with cilantro and lime juice. The original recipe actually calls for broiling but it´s not possible for me to do broiling. I only have the hot-plate type cooker. So i just grilled the salmon on the non-stick pan.

The original recipe is from Epicurean.com

Ingredients:

1/2 cup cilantro (coriander) leaves, finely chopped

1 garlic cloves, large, finely chopped

2 tbs lime juice

1 tbs olive oil

1/2 tsp salt

salmon steaks

Directions:

Combine cilantro, garlic, lime juice, oil and salt in a bowl. Reserve 2 tablespoons. Pour remainders over the salmon on the plate. Let stand, covered for 10 minutes. Pour a little bit of olive oil on a no-stick pan. Grill the salmon. When one side is cooked, turn it over and brush it with the remaining mixture. Cook well.

Ready to serve with any side dishes of your choice. I had mine with lettuce-cherry tomato salad and creme fraiche.

Homemade Cheeseburger

Menjadi surirumah buat masa ini, sy teruja dgn homemade product. Memandangkan i´m my own boss skrg, sy boleh arrange masa sy so most of my time now mmg tertumpu kepada try resepi2 baru. Walaupun resepi2 yg biasa2 saja, tapi rasa puas hati tau dpt buat sendiri. Contohnya buat homemade cheeseburger ni (of course la patties shj, roti burger masih beli kat kedai...hahaha). Mmg my aim is to reduce process food as much as possible coz i know burger yg dah siap ada byk preservatives yg x bagus utk kesihatan.

Sebenarnya x susah pon nak buat patties sendiri. Amik masa sekejap aje nak gaul dan bentukkan minced meat. Lepas tu boleh frozen kan utk dimasak bila2 masa.

Patties yg dah siap dibentuk

I got my twins helping me to prepare the cheeseburger. Their task was to spread margarine on the bun, lay the grilled patties, put mayonese & tomato sauce, lay the cheese and lettuce. Diorg suka sgt dpt tolong ummi kat dapur :)

Nabihah sgt excited sapu marjerin atas bun

Resepi utk daging burger:

- 500g daging kisar

- 1/2 cwn breadcrumbs

- 2 sudu besar Wochester sauce

- 1 biji bwg besar -dipotong dadu kecil

- 1 sudu kecil serbuk lada hitam

- 1 sudu kecil garam

- 1 biji telur - dipukul sedikit

Campurkan semua bahan2 dlm mangkuk besar. Gaul sebati. Jika adunan terlampau lembik, tambahkan breadcrumbs sedikit demi sedikit. Bentukkan patty mengikut saiz roti burger (sy guna acu benjo). Utk disimpan sejuk beku - lapik setiap patty atas dan bawah dgn baking paper utk mengelakkan patties melekat.

Utk sediakan cheeseburger:

- Bun burger

- Daging burger

- Sliced cheese

- Daun salad

- Sliced tomato

- Sliced timun

- Mayonese

- Sos tomato/cili

- Margarin/butter

1. Roti burger di belah dua, sapu setiap permukaan dgn sedikit margarin, grill atas non-stick pan. Angkat dan ketepikan.

2. Panaskan 1/2 sudu margarin on non-stick pan. Grill daging burger sehingga masak.

3. Letakkan daging burger di atas satu side roti burger. Letak sedikit mayonese dan sos tomato diatas daging burger. Letakkan sekeping timun dan tomato. Kemudian letakkan sekeping cheese dan daun salad. Akhir sekali letak another side of the bun.

4. Siap utk dimakan!

Vietnamese Spring Roll

Sebenarnya teringin nak buat popiah basah. Ada sekali tgk Nigella Lawson kat Youtube, dia guna rice paper utk buat spring roll. Ingatkan boleh buat popiah basah. Sekali bila dah beli dan rendam dlm air, sungguh x sesuai nak buat popiah basah. Maka sy cari la resepi yg bersesuaian ngan rice paper ni.

Sebenarnya ada pelbagai resepi nak buat Vietnamese spring roll ni. Mcm popiah yg filling boleh dipelbagaikan, sama la juga dgn spring roll ini. Ada yg letak daging ayam, lembu, udang, telur goreng dan sayur pelbagai jenis.

Sy lak just guna apa2 bahan yg ada dlm stok....tgk kat gambar bawah ni:

Bahan2:

- Rice paper - sy beli di Kedai Asia, ada pelbagai saiz, sy guna saiz paling kecil

- Suhun - rendam sekejap dlm air panas, kemudian toskan.

- Tauhu - goreng dan potong halus

- Karot - potong panjang, halus

- Timun - potong panjang, halus

- Daun ketumbar - potong halus

Cara2:

- Ambil sekeping rice paper, rendam sebentar dlm air suam sehingga lembut. Kalau rendam lama sgt, rice paper senang pecah.

- Bentangkan rice paper yg dah direndam atas pinggan, susun suhun, karot, timun, tauhu dan daun ketumbar (portion nicely to avoid rice paper x pecahmasa dibalut)

- Balut seperti membuat popiah biasa.

- Makan dgn sweet thai sauce.

Ayam Penyet

Ini adalah resepi sy jumpa kat blog Dapur Tanpa Sempadan. Kan sy dok masak ayam like almost everyday so kena la cari pelbagai resepi ayam.

Ayam ni sejenis ayam panggang sebenarnya dan bak kata Mat Gebu, pemilik blog berkenaan, ianya seakan2 ayam percik tapi rasanya berbeza. Lengkuas byk diguna dlm resepi ni. Mula2 mcm x percaya aje kena guna sampai 120g lengkuas sbb takut lengkuas byk2 kang pahit la pulak. Tapi sy ikut la, dah nama pon ikut resepi org.

Oh, bila dah siap xde la pulak pahit. Sedap je rasanya. Meh tgk resepi yg sy cut and paste dr blog Mat Gebu

Bahan-Bahannya :-)

6 kepingan peha ayam (mat guna bahagian dada)

2 camca besar minyak

3 helai daun salam (mat guna bay leaf)

2 camca besar pati santan

1 camca besar ketumbar biji, disangai hingga wangi*

1/2 camca teh, jintan manis, disangai hingga wangi*

2 batang serai, dihiris halus*

1 camca teh gula*

1 camca teh garam*

120 g hirisan lengkuas*

1 biji cili merah*

2 cm kunyit hidup*

4 keping hirisan halia*

3 ulas bawang putih*

3 biji buah keras*(*dikisar halus)

Cara membuatnya :-)

1. Ayam dibuang kulit, perap dengan jus lemon dan sedikit garam selama 10 minit, cuci dan toskan. Kemudian cucuk ayam tadi dengan garfu. Ketepikan.
2. Masukkan ayam tadi dalam bekas plastik (tupperware), tuang bahan2 kisar dan masukkan santan. Gaul rata dan lumur pada semua bahagian ayam tadi. Perap 30 minit hingga 1 jam. (mat perap 1 malam)...
3. Panaskan kuali, masukkan minyak masak dan masukkan ayam bersama bay leaf. Kecilkan api dan kecutkan ayam selamat 10 minit sehingga sedikit kering. Kemudian panggang dalam ketuhar pada suhu 200C hingga masak (kurang lebih 45 minit hingga 1 jam). Bergantung pada oven masing2.

Chocolate-Banana Cake

Chocolate-banana cake is always my favourite cake. Back in Malaysia, I always bought this cake from Malaysia´s famous cake house - The Secret Recipe.

Now in Germany I dont know where to get this cake so I tried looking for the recipe and determined to bake it myself. I found one recipe I thought would be easier to make from this blog.

As usual, my baking product always a disappointment. I dont blame the recipe. I think the recipe is good enough. It´s just me....i just still couldn´t bake a proper cake and the the icing turned out disaster.

As the cake is a four-layered type, I needed to bake in two baking pan. The first batch, was ok, it was soft. But the second one, I baked it too long from the recommended time ( I missed the time actually!) , it turned out to be too brown and hard.

I was supposed to cut each cake into half horizontally, but I wasn´t confident that I would manage to cut beautifully so I decided to just make two layer instead of four.

And then there was something wrong with my white chocolate icing. After sometime of whisking the mixture of white chocolate icing with double cream, the icing became sandy, resulted in non-smooth texture. But i really didn´t know what to do to improve it so I just spread it on the cake.

As this is my first time making cake with icing spread, I realized that it was not an easy task. At least for me! The spread was ugly and kept dropping from the cake! Only the chocolate ganache was fine.

And then I let my twins sprinkled some chocolate rice on top of the cake. They love doing this. By the way, the cake tasted quite delicious.

Anyway i´m not going to give up in baking...i´ll try again next time!

If you want the copy of the recipe, visit Janet Is Hungry.

Ayam Gajus

Ni pon antara resepi kegemaran sy. Rasa ni makanan cina tapi masa time keje dulu and selalu dijamu makan dek kontraktor kat Restoran Thai, sy selalu order menu ni. Kenapa menu ni ada kat Restoran Thai tu x tau la.

Ini resepinya yg sy cut & paste dr MyResepi:

ahan-bahan ( 4 orang makan )

• 400 gram isi ayam (sy guna 2 ketul dada ayam - dihiris nipis)
• 6 ulas bawang merah (ditumbuk/dikisar)
• 2 ulas bawang putih (ditumbuk/dikisar)
• 1 cm halia (ditumbuk/dikisar)
• 2-3 sudu makan cili boh (boleh ditambah/kurang)
• 2 sudu makan sos tiram
• 1 labu bawang besar (dimayang)
• 1 biji cili merah (dipotong serong)- sy guna cili kering yg dipotong2
• 1 biji cili hijau (dipotong serong)sy x guna
• 1/2 cawan gajus (sy beli yg siap digoreng)
• 1 sudu makan tepung jagung
• Garam + Kunyit
• Minyak

Cara-cara

1. Perasakan ayam dengan garam kunyit, gaulkan dgn tepung jagung.Goreng 3/4 masak dan ketepikan
2. Tumis bahan kisar hingga wangi dan garing, kemudian masukkan cili boh.Tumis hingga pecah minyak.
3. Masukkan sos tiram dan ayam.Kacau sebati
4. Masukkan bawang besar, cili merah, cili hijau dan gajus. Kacau sebati.

Serunding Daging

Saya terasa nak makan serunding. Saya ingatkan nak suruh abg ipar yg bakal dtg ke Frankfurt next month bawakan serunding. Tapi kawan sy, Kak Liza yg bekerja di airport bgtau lebih baik jgn bawa sbb kemungkinan besar dirampas adalah tinggi.

So dia cadangkan kami buat sendiri.

Wah...buat serunding sendiri? Ni la yg bagus bila tinggal diperantauan. X penah2 buat serunding di Malaysia, sekali bila dok oversea ada pulak initiative nak buat sendiri.

Kami buat ngan 6kg daging sbb share 3 org. Bila buat keje ramai2 ni rasa mcm senang lak buat serunding. Kalau sorang2 mesti terkial2 jugak. Cara masak serunding pon diubahsuai utk mempercepatkan proses. Contoh: daging direbus ngan pressure cooker - bila dah siap direbus, tekan sikit je daging tu dah terlerai. Pastu instead of guna cili kering kisar, pakai cili kering morocco yg dah jenis serbuk. Serai pon beli yg jenis frozen dah selamat dipotong halus2.

Keringkan serunding pon pakai oven ye cik enon! Senang....x yah nak kacau byk2 kali mcm dlm kuali.

Bahan2 utk serunding (utk 2kg daging)

- 2kg daging (sy beli jenis gulash i.e dah selamat dipotong kiub sebesar 3cm)

- 1 peket kecil cili kering morocco ( kitorg guna 2 jenis - separuh peket jenis pedas, separuh jenis kurang pedas)

- 3 biji bawang besar

- 5 biji bawang putih

- 2 inci lengkuas

- 1 inci halia

- 1 peket serai frozen yg dipotong halus

- 1 peket kelapa kering (beli yg jenis halus) - digoreng dan ditumbuk utk djadikan kerisik.

- 2 kotak sederhana besar santan

- 1 sudu besar biji ketumbar

- 1 sudu besar biji jintan manis

Cara2:

1. Rebus daging sehingga lembut ( sy guna pressure cooker, rebus dlm 30 minit). Toskan airnya dan carik2 daging

2. Kisar bawang besar, bawang putih, halia, lengkuas dan serai menggunakan air rebusan daging.

3. Biji ketumbar dan jintan manis di sangai (goreng tanpa minyak). Kemudian dikisar kering (atau ditumbuk)

4. Campurkan bahan2 kisar dan cili di dlm kuali besar. Masak dgn api sederhana. Bila rempah dah mendidih, masukkan santan dan kerisik. Kacau sebati. Biarkan mendidih lagi. Masukkan garam dan gula.

5. Masukkan daging dan kacau sebati. Masak sehingga kering.

Memandangkan proses pengeringan memakan masa yg lama (3-4 jam), kak liza ajar keringkan serunding guna oven. Bila serunding dlm kuali dah kering kuahnya, alihkan serunding dlm dulang yg dilapik dgn baking paper. Ratakan serunding. Lagi nipis lapisan serunding lagi bagus. Tapi kalau malas nak buat byk kali, lapis tebal pon ok. Cuma setiap 1/2 jam tu kena kacau2 serunding utk memastikan serunding tu kering sekata. Panaskan oven pada suhu 50C-100C (api atas bawah) dan masukkan dulang. Biarkan sehingga serunding kering sekata.