Foodie entry

After a long hiatus, baking and cooking mood suda muncul kembali. On Saturday, we had Nasi Arab (simplified as some of the ingredients are not in stock kat rumah), Sup Ekor and Dalca Fasha. Nasi Arab recipe is courtesy of Cik Mat Gebu (CMG) which he got from Kak Hanilieza's book, a big thanks to you CMG. Here's the recipe :-

NASI ARAB

BAHAN-BAHAN :-)
4 cawan beras basmathi, cuci dan rendam 30 minit, toskan
350 gram daging lembu, potong besar dan rebus hingga empuk
6 cawan air (I used air rebusan daging like CMG)
1/3 cawan kacang pis (Omitted)
1/3 cawan kismis (Omitted)
2 biji cili merah, hiris kasar2 (Omitted)
1 tangkai daun sup, hiris (Omitted)
1 tangkai daun ketumbar, hiris
2 camca besar minyak sapi
2 camca bear minyak masak (mat guna minyak jagung)
1 camca besar serbuk jintan manis*
1 camca besar serbuk jintan putih*(*disatukan dan bacuh dengan sedikit air)
1/3 cawan bawang goreng (Omitted)
Garam secukup rasa

BAHAN TUMIS :-)
1 helai daun pandan
3 biji bawang merah, hiris halus
1 biji bawang besar, hiris
2 ulas bawang putih, hiris
2 inci halia, hiris
1 kayu manis
1 kuntum bunga lawang
4 kuntum bunga cengkih
3 biji buah pelaga
1 camca teh jintan manis biji
1/2 camca teh jintan putih biji

CARA MEMBUATNYA :-)

1. Panaskan minyak sapi dan minyak masak, masukkan bahan tumis dan tumis hingga harum, tambah serbuk jintan manis dan putih yang telah dibancuh tadi, tumis hingga terbit minyak.
2. Masukkan daging, kacau dan tambah beras. Goreng beras bersama bahan2 selama 1 minit. Tuang beras tadi ke dalam rice cooker. Tambah air rebusan daging, perasakan dengan garam. Tambah daun ketumbar, kacau dan masak hingga kering.
3. Masukkan kacang pis, kismis dan cili merah. Bila nasi masak, gemburkan. Tabur dengan hirisan daun sup dan bawang goreng sebelum dihidangkan bersama acar dan lauk2 kegemaran.

Dalca Fasha, recipe from Fasha of Antara Tempoyak dan Spaetzle pulak is fast becoming our favourite dish, dah buat few times. Syirah ratah macam tu jer. Thanks again Fasha, Kak Yong cut and paste the recipe here :-

DALCA FASHA

Bahan-bahan :
1/2 Kg Ayam atau 2 atau 3 Dada Ayam diperap dengan sedikit serbuk kunyit dah garam
Daun ketumbar diracik kasar


Rempah ratus
1/4 sudu kecil biji Jintan Putih
1/4 sudu kecil biji Jintan Manis
1 batang Kayu manis
2 biji belaga
4 biji bunga cengkih


Serbuk Kari Ayam Babas - ikut kepedasan masing-masing.


Bahan-bahan yang dikisar halus
3 biji Bawang Besar atau 15 ulas bawang merah kecil
6 biji Bawang Putih
1 sebesar/sepanjang ibujari Halia
2 biji Cili Hijau


6 biji Tomato besar dibuang kulit - pangkah kulit tomato atas dan bawah dengan pisau tajam jangan potong sampai isi ke dalam, hanya kulit. Rendam dalam air panas mendidih selama 30 saat. Toskan & lalukan air sejuk dan kulit akan senang dikupas.
Tomato yang telah kulitnya dikupas tadi di kisar hingga menjadi paste atau tomato sos.


Sayur2 pilihan anda seperti
1 batang Carrot
1 biji Paprika Merah
1 biji Paprika Hijau
Kacang panjang
Zuchini
Baby Jagung
Tomato Hijau
Tomato Merah atau Baby Cherry Tomatoes
Cili hijau
Bawang Merah besar dibelah 4
Kentang direbus dahulu, tapi kalau nak masakkan bersama pun boleh jugak.


Cara-caranya

1. Panaskan minyak, masukkan rempah ratus sehingga wangi.
2. Masukkan bahan-bahan yang dikisar halus dan goreng sehingga wangi.
3. Masukkan serbuk kari yang dibancuh dengan sedikit air dan kacau sekejap
4. Masukkan ayam yang bertulang dulu. (Kalau hendak guna dada ayam saja, masukkan kemudian). Kacau sehingga mesra.
5. Masukkan Tomato yang dikisar tadi dan masak sehingga minyak separates. Campurkan sedikit air jika mahu dia berkuah sikit. - masa ni bolehlah masukkan dada ayam.
6. Tambahkan garam dan gula serta daun ketumbar sebanyak yang anda suka.
7. Biarkan ayam masak dan kuat pekat sedikit dan bolehlah dimasukkan sayur-sayuran pilihan anda sehingga masak.

3 days back, while looking at Fasha's blog, saw her salmon potato pie but yet to get the recipe. Her pie has piqued my teringin senses sampai tak sabar nak buat, so found a Fish Pie recipe in cousin Wid's Ovengigs blog link Ramblings of a Missus At Home. Ida, please convey my thanks to your friend hope she does not mind I've copied pasted the recipe here. It was absolutely yummy. Here's the recipe:-

FISH PIE

Lightly oil or butter the baking casserole.

Reheat oven to 180 degrees.
Prepare 1/2 cup cooked frozen peas. (I used mixed vege that had carrots, peas, corn and cauliflower in them)
Mashed Potatoes:
5-6 medium waxy potatoes
1/3 cup milk
3 tb butter
salt pepper

Boil potatoes in plenty of salted water. When potatoes are butter-tender when pricked, drain and skin them. Place potatoes and everything else into a mixing bowl and mash/ Adjust taste. Ready to be spooned or piped onto fish/peas/cheesy sauce mixture.

Poached Fish:
500g-600g white fish fillets (I used frozen pegasus)
1.25 cups milk
1 cup water

Place fish, water and milk in saucepan on medium heat. When it boils, lower the heat and let it simmer till you can flake the fish easily, about ten minutes.
Drain liquid and keep aside. Place fillets in greased baking casserole.
Flake fillets and spread evenly until it covers the bottom.
Scatter cooked peas over as well.

Cheesy White Sauce:
3 tb butter
1/3 cup all-purpose flour
Leftover fish-poaching liquid
1 cup shredded Cheedar cheese
salt

Heat butter gently in saucepan. When it bubbles, add flour and stir.
Remove from heat and gradually beat in poaching liquid with a whisk.
Place saucepan back on medium heat. Continue stirring until sauce thickens, about two minutes.
Add in cheese and continue stirring for about a minute.
When sauce coats back of spoon nicely, then it's done. Adjust taste.

Assemble:
Pour sauce over the fish and veges in the casserole. (I mix the sauce and the fish/vege together)
Spread the mash around the sides of the casserole (I piped them out using the normal piping bag).
Using a fork, scrape pretty lines all over the top of mash. (I also spread balance cheesy sauce on top of the mash).
Put in oven for 20-25 minutes. Before serving you can garnish with tomato slices/wedges as well.

Ini pulak Tepung Talam versi Tok Ma who got it from her mom, Opah who used to be the best cook ever in the Bedah Clan. Cuba la, it's easy peasy. Here's the recipe which results in satu loyang kecil:-

TEPUNG TALAM

Bottom green portion :
1 cawan tepung gandum
Several stalks of daun pandan blended with setengah cawan air. Pandan paste pun boleh juga dalam 2 sudu kecil.
3 cawan santan cair (incuding the blended daun pandan juice if using pandan leaves)
Secubit kapur (approx. quarter tsp) (yg orang makan dengan sirih tu)
Secubit garam
1 cawan gula (I used 3/4 only to lessen the sweetness)
Green colouring

Top white portion:
3 sudu besar mumbung tepung gandum (really heaped tablespoon)
2 cawan pati santan (I used normal tea/coffee cup as measuring cup)
3/4 tsp salt ( I put 1 tsp as I like the combination of sweet bottom and saltish lemak top)

Panaskan air dalam kukusan until water is bubbly.
Lengser loyang dengan sedikit minyak.
Meanwhile, mix all ingredients of the bottom green portion sampai sebati ie until no more gentelan tepung yg tak hancur. (Syirah used the egg whisker, very effective)
Pour into loyang and put into kukusan.
Kukus selama 30 minit.

Meantime, prepare top white portion.
Mix top portion ingredients together sampai sebati.
Tuang atas top green portion after it's been cooked.
Kukus selama 15 minit. Make sure water from the tudung kukusan doesn't drop into the loyang, if it does, nanti the top portion tak cantik. (I balut the tutup with a kitchen towel)
Remove from kukusan.
Siap.
Make sure it's cooled down completely baru potong. Tok Ma however loves to eat it hers while still quite hot, when the top still mengembak-ngembak. Abah just now pun tak sabar, so he scooped it immediately lepas angkat from kukusan and makan dalam mangkuk.

Final dish is sambal goreng Jawa which we had today. I don't think mine is authentic though. Just tumis sliced bawang, bawang putih, then add in the rest of the ingredients : tempe and tauhu (diced and goreng sekejap), pucuk & suhun, hati ayam, petai, lil bit of santan (optional) and kicap, salt to taste. Siap.