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Wednesday, 30 July 2014

Hari Raya Idul Fitri' 2014

Selamat Hari Raya Idul Fitri
Minal Aizin Wal faidzin
Mohon Maaf Lahir dan Batin

courtesy pict livinzo

Hari Raya Aidil Fitri is one of the most moment, every Muslim in the world look forward. 
After the whole month of fasting and tried hard to reduce all the "Uncontrollable WILL" 
Fasting taught me how to control myself, not only food but emotionally too.
Was hoping I will lose some weight, but I guess it's not happening.

During Hari Raya we have a road trip along west Malaysia, it was a different experience compared to the usual.

Will share the story very soon....


Friday, 25 July 2014

Home Made Bread Pudding

When people talk about pudding, my mind is always thinking about sweet cold food related to gelatin, jelly and agar-agar (seaweed). Something cold, gelatinous and kind-of-yucky.

My thought about pudding is changed when my officemate starts selling warm bread pudding for iftar at the office. It looked like sweet french toast with a sprinkle of raisins and chocolate bits which she sells with custard sauce in different containers.

Warm Bread Pudding
RM 15 / Tray

When I look at the recipe, bread pudding is quite easy and straight forward.
I bet it was like 0% chance to fail

Warm pudding served with chilled custard sauce

heart-warming and calming

good food

Thursday, 24 July 2014

Home Made Bubur Ayam

Bubur Ayam or Rice Porridge is always become all life time favorite. I start learning how nice and easy to make this dish when I was at college 13 years ago in Bogor where Bubur Ayam is almost every morning dish for people around there.

I made my porridge using a crockpot setting into LOW and use up left over chicken from Nando.

1 cup rice
6 cup water
1 pinch salt
1 cube chicken stock
dash of white pepper
1 cm young ginger, smashed
=> mix all ingredients at night, set crockpot into low. Leave for 6-8 hours, in the morning just give a nice stir.
And the porridge is done. Add in more water if you like thinner porridge.

couple pcs chicken bone from roasted chicken
2 glass water
salt, pepper
garlic, minced
spring onion and little bit celery
=> boil chicken bone with 2 glass water, add in all ingredients and give a taste.
simmer a bit, and ready to serve

- Rice crackers
- Shredded Chicken
- Fried onion
- Sweet soy sauce
- spring onion
- bird eye chili, finely cut

all the ingredients ready to arrange

arrange all the ingredient on top of rice porridge
pour in the soup and little bit soy sauce

look adorable in the poor quality picture...

they were gone in the next 10 minutes

Wednesday, 16 July 2014

Sambal Kering Tempe Krispi

Sambal kering tempe, or spicy crispy fried tempeh is one of all the time favourite for both Malaysian and Indonesian. It is a multitasking condiment we could sprinkle them on top of rice porridge, steam rice, mild-yellow curry, or just eat on its own as a snack.

How convenient the life where I actually can get this food online  (instagram, facebook, etc) many people sell it at RM 10 / 300 gram its about 1 small container not include postage. I guess I should make it myself because I don't like the anchovies flying around the sambal and make it too salty.

The recipe I got from my mom, with plenty simplification according to what I got in my kitchen drawer.

1 Block Fresh Tempe (choose firm, white colour, and fresh nutty-earthy aroma) cut into match-stick size
1 Onion*
5 cloves garlic*
10 dry chili*
1 stalk lemongrass
1 teaspoon coriander, pound
* sliced

2 tablespoon dark soy sauce
1 tablespoon palm sugar
1/4 cup water
salt, pepper

Deep fried tempe until brown and crispy, 
drain in paper towel and set aside

Heat up pan with 2 tablespoon cooking oil, sauted all the sliced ingredient and coriander until fragrant.
add in dark soy sauce, water, and palm sugar.
stir until the sauce is thick and most of the water gone.

add in a bit of salt to taste

add it tempe, and stir evenly to let all the tempe coated by the sauces.

Last step is to let them cool down before transferred to an airtight container

My sambal kering tempe,
way too dark and too much soy sauce.
but still taste good

Sunday, 6 July 2014

Chicken Corn Sandwich

What you going to do if you have left over roasted chicken from the night before.

I uses to brought to work for lunch on the next day, but now is Ramadhan we fast during the day I couldn't eat them. I was worry to keep throwing the leftover for the whole month and it give use some idea to minimise the wastage.

We recycle ♻ it as sandwich filling. It doesn't take much ingredients to make a good sandwich but make sure:

1. We use super fresh tomato and lettuce

2. Eat immediately after made 

Since then, we used to cook extra chicken purposely we want to use up the left over for the next day sandwich or just to fill the fried rice.

Ingredients :
1 roasted chicken breast /any part,  pulled the meat. Diced nicely 
1 roasted corn, separate the kernel 
1 tbs mayo 
1 tbs dijon mustard 

Mixed all ingredients in the bowl set aside.

Toasted bread, spread with butter.
Spread in the chicken mayo
Arrange sliced tomato, lettuce, and slices cheese. 

Served with your favourite chips

Look good...??

Easy enough to recycle the left over ya..?