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Friday, 28 August 2015

Mee Suah Kung Fu

Another made up menu :)

People living in Malaysia and Singapore are very familiar with this dish. Kung-Fu, yes but not Kung Fu Panda or any martial art you can imagine.

Kung Fu in cooking refer to any noodle (usually Koay Teow) lightly fried with egg like an omelette and served with various vegetable and protein (chicken, fish ball, beef, seafood) and runny-gooey-egg-starcy gravy.

Other place might refer this dish to cantonese noodle / Hong Kong noodle.

1. Cut and slices ingredients in advance, wrap in paper towel/tissue and store in any container.
2. Use any vegetable and protein available in your fridge

1/2 pack of dry noodle, I use Mee Suah we bought from Melaka a while ago
1 eggs (optional)
salt, pepper, cooking oil
=> blanch noodle for couple second, drain, mix with bit of cooking oil, bit of salt and  pepper.

2 tbs cooking oil
1 1/2 cup water / chicken broth
4 cloves garlic, smashed
1 tsp corn flour mix with bit of water
2 tbs oyster sauce
1/2 tsp light soy sauce
bit of sesame oil
1 egg

Bahan Isi / Filing:
- Bit of cauliflower
- 1/2 carrot, peel and slices
- bit of choy sim / kai lan / bok choy / spinach (any greens)
- 5 pcs prawn shelled
- fish fillet, cut cubes
- chicken breast, cut cubes

Heat up cooking oil, add in garlic till fragrant (not cook yet)
add in any protein you have (chicken, fish, fish ball,  seafood) cook for about 30 second
Add in water, salt, pepper, oyster sauce, soy sauce, sesame oil and corn flour. 
Leave it simmer and stir lightly.

Add in vegetable, simmer till cook.

portion noodle in a bowl, and pour in gravy.

Served immediately

Wednesday, 19 August 2015

Daging Masak Tauco Pedas

30 Min Cooking, exactly :)

It was our last night dinner, like usual kalau sudah penat bekerja tapi nak juga makan home-cooking. We need to create menu with minimum effort.

Super easy-peasy dish to enjoy with hot steamed rice, sambal,  and prawn crackers (kerupuk)


200 gram beef/chicken, slices nicely
1 green bell pepper
5 mushroom (optional)
2 tbs spicy fermented bean (Tauco)
2 garlic
1/2 yellow onion
1/4 cup water
2 tbs cooking oil

Heat up wok, add in 2 tbs cooking oil.
stir fried onion and garlic until fragrant.
Add in Tauco, water and meat.  Cook with low heat until meat is tender
Stir in bell pepper, mushroom and any other vegetable you like.
Season with salt, sugar and pepper.

Enjoy with steamed rice, samba and prawn crackers :)

Tuesday, 4 August 2015

Lebaran Ketupat

Lebaran / Hari Raya Idul Fitri selalu di hubungkan dengan ketupat.
Hari Raya = Ketupat

Akan tetapi budaya ini tidak ada dalam keluarga di Jawa Tengah, terutama daerah Solo, Semarang dan sekitarnya.

Pada hari Raya 1 Syawal, family will cook anything of their favorite such as opor, pindang, semur daging, sambel goreng, etc yang dimakan bersama lontong (rice cake wrapped in banana leaves, or just steamed rice) as the main menu, with wide array of cookies, cakes and aneka  kuih-muih.

The celebration will only last for two days, then some of the muslim will continue to fast for six days.
We call it, puasa syawal or puasa enam. The mini-celebration for people who did fasting in syawal month we call it lebaran kecil aka syawalan aka lebaran ketupat. 

At syawal day 7, the local will only start to look for young coconut leaves, wave them to make a diamond-shape container, fill up with rice and boil them for 4-5 hours. Traditionally ketupat will served with coconut-y-curried vegetable.

The most famous gravy is sayur sambel godok kind of curried coyote, tofu, boiled egg, green bean noodle in a thick coconut milk gravy. Well, different place will made a different gravy to enjoy the ketupat.

Some modern people mix it with rendang minang, opor ayam, etc.


of course we celebrate too :)

Eventhough my puasa enam turn into puasa two which I can only stay for 2 days, and start munching any food again. I made the traditional dish to remember my childhood, and to reconnected with what-so-called-simple-happiness :)

The ketupat made from instant ketupat aka nasi impit,  the gravy is kind of mix and match because I don't know the ingredient can't get proper ingredients.

Day 1: Sayur Godog
1 firm white tofu, sliced into 4. Lightly fried
Green bean noodle (so-hun, so-un) about 2 finger
2 hard boiled egg, peel, lightly fried

2 bird eye chili
1 red chili, slices diagonal
1 big onion, slices
3 cloves garlic, slices
1 cm, galangal. 2 pcs bay leaves (daun salam)
1/3 cup coconut milk
1/2 cup water
salt, pepper to taste

=> heat up wok, add 1 tbs cooking oil, sauté onion, garlic and red chili until soft
=> add in coconut water, tofu, egg, bay leaves, chili, galangal. Cover until start boil
=> add in coconut milk, salt and pepper to taste.

served with ketupat :)

The Dinner came in lazy way
Instant noodle, veggie and another ketupat 

Sunday, 2 August 2015

Easy Chicken Rendang

The "Must Food" for Hari Raya in Malaysia.

Lebaran di KL nggak afdol tanpa rendang ayam dan ketupat nasi.
Yes, Hari Raya is not complete without rendang, lemang, and ketupat. That is how the local celebrate their Hari Raya.

Me and my sucks cooking skills, 
I have to find a way to make the Hari Raya still festive-ful  but not makes me hating myself *lol


Hari Raya eve we went for a bit grocery, 
yes… just a bit.
Since only two of us, we only make rendang from half chicken.

1/2 chicken, cut into several pieces
1 box coconut milk
1 pack rendang paste (cheating) , 
1 Onion, 2 garlic, bit of ginger => slices nicely
1 lemongrass, bruise several time with the back of knife
1 kefir lime leaves

don't ask me to make rendang paste, Waaaayyyy too many ingredients.
And I never really have confident in cooking Sumatran - Malaysian food.
Well, maybe if we move to the other country  and we couldn't find any Asian store selling rendang paste, I might need to force myself to learn how to make a good rendang seasoning from scratch.

The main hero for the day

I purposely pan fried the chicken before cook to keep the meat in the nice shape.
(I saw many rendang messing up, smashed up and mix together with the seasoning)
Til I don't know which is what.

fried garlic, onion and ginger with 1 table spoon coking oil in small fire until soft.

add in the rendang paste, stir for 5 minutes until the oil separates from the paste.
I always do that to make sure the paste well cook and didn't leave "raw-herbs" taste

add in the pan fried chicken
mix for couple minutes (5-10 min) until you feel the chicken start absorbs the seasoning.

add in coconut milk, lemon grass and kefir lime leaves.
You can add dried coconut (kerisik) to add the texture too, but I found it too rich

stir until the gravy bit dry

Remove the lime leaves and lemon grass

Served with hot rice or rice cake :)