My Laksa

After few days of not blogging, I felt like missing something...Then I know why my sifu blogs everyday. Then the sifu always inform me how many visitors of my blog...I thought, there was nobody wants to see this blog. Luckily and thanks God, there are people out there want to, at least see if not reading this blog.
Yesterday I prepared 'laksa' for my family. They also like to eat this food very much. The laksa gravy is made from fish. This is good for our source of protein. It is eaten together with vegetable like cucumber, salad, onions and chilli. But, it is optional. You can take any vegetables which can be eaten raw, depends on your interest.
Here are the ingredients for the gravy.
2 onions
2 pips of garlic
2 tbs of dried chilli paste
2 cm of galangal
5 pcs of 'asam keping'
1 cube of anchovies flavour(optional 2cm cube of shrimp paste)
500 g of fresh tuna(optional:mackerel/sardine)
1 small can of sardine
salt and sugar to taste
8-10 cups of water (depends on the thickness of the gravy)
1 pack (500g) of dried laksa- soak for 1 hour and boil until it softs

Methods:
1. Clean and boil the fish. Put the asam keping and salt together. Debone the fish and put aside. Keep the water in the pot.
2. Blend finely the onions, garlic, anchovies cube, dried chilli paste and galangal. Then, pour into the pot. Add some more water and boil for 10 to 20 minutes.
3. Blend the fish coarsely. Pour into the pot.
4. Blend the sardine coarsely(canned sardine) together with the gravy. Pour into the pot.
5. Add sugar and salt to taste. Boil for another half an hour.
6. Meanwhile, drain the laksa and put aside.
7. Now, you can eat the laksa and gravy- optional : eat with cucumber,boiled egg, mint leaves, chilli and onion.
Ummph..yum,yummy. This is to serve 8 to 10 people. The more you keep the laksa gravy, it turns better taste. But, you must reheat it when you want to yum,yum....

Kamakitchen Spaghetti Bolognaisse

For these few days my children have been asking me to cook spaghetti. I refused because I haven't bought the minced beef to make the gravy. Yesterday, I managed to buy one packet of minced beef and therefore, tonight I prepared them the spaghetti that they were long waiting for. Spaghetti actually contains high carbohydrates which gives you energy as much as rice. Nutritionists recommend a diet high in complex carbohydrates, which include pasta, rice, potatoes, breads and grains. And more importantly, I prepared this because its simple to prepare, fast to cook, fast to eat..hu...huu...Here are the ingredients:

Ingredients:
5-6 tbs olive oil
2 big onions (chopped)
5 garlic (chopped)
2 red chilli (chopped)
2 tbs tomato paste
2 cans tomato soup (325g each)
1 cup of plain water
1 pack dried spaghetti (500g)
350g minced beef (optional- minced chicken)
Dried oregano leaves to flavour
Sugar and salt to taste
Optional: mixed vegetable(corn,green peas,carrot) , broccoli or mushroom.
Method:
Heat the oil and add the onion, garlic and chilli until soft. Do not wait until it turn brown. Add the tomato paste and water, bring to boil. Simmer gently. Add the minced beef (chicken). Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instruction until tender. Do not overcooked. Just nice and firm to bite!
Back to the sauce above, after 10 minutes, the minced beef will become tender. Pour the tomato soup and mix with the oregano leaves. Simmer for an additional 2-3 minutes. Season to taste.
And do not forget the spaghetti.....drain it well. Now you can stir it in the sauce. Toss well to mix and serve immediately....Yummy!

Sambal Lala with Egg

Seafood rightly deserves its image as a healthy as well as yummy food. It is high in protein and with the added bonus of oily fish, being high in polyunsaturated fat which helps reduce the cholesterol levels. Fish are also good source of minerals. However, shellfish have been linked with high cholesterol, but they are low in saturated fats and therefore fine eaten in moderation. Haa....those who like shellfish so much, you better reduce it this time. Not only beef and chicken add your cholestrol level, the shellfish act the same. So, be moderate.

But, today I share with you the Sambal Lala with Egg recipe. It's easy to prepare. For those who are always have no time to cook, this menu will take only half an hour the most to prepare! Believe me, it also can beat the one that you always buy in town!

Ingredients:

1/2 cup of vegetable oil

1 onion (finely chopped)

2 garlic cloves (finely chopped)

1 stalk of lemon grass

3-4 pieces of kaffir leaves

2 cups of plain water

2 tbs oyster sauce

2 tbs chilli sauce

2 tbs dried chilli paste

1000g fresh mussels(lala)

1 egg (to thicken the gravy)

salt and sugar to taste

Methods:

Firstly, heat the vegetable oil and fry the onion and garlic until they begin to smell aromatic. Then add the chilli paste and fry until it well- cooked. Then, add some water and put the oyster sauce, chilli sauce and the lemon grass (hit to crush a bit). Add salt and sugar to taste. Wait until it boils. Add the mussels and the kaffir leaves. Simmer for ten minutes. Last but not least, pour the beaten egg and stir until it thickens slightly. There you are....get ready...go!

Kamakitchen Bandung Noodle

Wah...cannot runaway this time. My sifu kept asking me when to update my new blog. I answered that I gonna blog after all my works done. Maybe after 11:00pm tonight. This afternoon, after going back from a three-hour course on marking skills, I went marketing. I was thinking that I won't cook that "heavy" tonight. So, gravy noodle will do. Furthermore, my children like to eat that too. I went to one of the hypermarkets in town to buy some vegetables, prawns and of course the main ingredient, yellow noodle.Then, after Maghrib prayers, I prepared the Bandung noodle which is a gravy type of noodle that I think does not even exist in Bandung!Some of you may know how to prepare this but as to share for some others who may not know...here are the ingredients (to serve 4-5 people).

Ingredients A:
1 onion
2 garlic

2 cm of ginger

2 tbs of blended dried chilli

6 tbs of cooking oil

4 cups of plain water

2 tbs of oyster sauce

2 tbs of tomato sauce

2 tbs of chilli sauce

2 tbs of corn-flour (to thicken the gravy)

Ingredients B:

500gm prawns (medium-sized)

1 pack of yellow noodle

2 eggs

300 gm mustard leaves (cut into two-inches long)

salt and sugar to taste

For garnishing: Spring onion, coriander leaves, fried shallots, red chilli.

Methods:
Firstly, blend together the onion, garlic and ginger. Heat the cooking oil and pour the blended items. Then, put the blended dried chilli and until it well- fried. Pour some water to make the gravy. When it boils, put the prawns. At this time, you can add the corn-flour which has already been diluted with half cup of water. Put all the sauces (oyster sauce, chilli and tomato sauce). Do not forget to add the salt and sugar to taste.Then, wait until it boils. Next, you can add the noodle and mustard leaves. Last but not least, put the two eggs (do not beat) which will make your Bandung Noodle gravy thicker. For garnishing, use the spring onion, coriander leaves, fried shallots and the red chilli. Here you are.....after everything was done, it was cleanly swept by my hungry kids..yummy! You better try....

First Time Childhood Recipe

Long time ago...I cannot remember exactly. When my mom cooked Malay soup, I was the one to prepare the "sambal kicap". This sambal is quite hot and sour. It is taken together with any soup or steamboat. It will make your steamboat nicer, why I said that? Because...if your steamboat is tasteless, then it will make your cooking...ahh..yummy!

How on earth to do that simple recipe? Firstly, take two limes. Add five to six pieces of chilli padi(small kind of chilli which is really hot). To flavour, add two to three pieces of kaffir leaves. Then, put together the "kicap manis"(sweet soy sauce). Next is to blend finely altogether. Do not add water, because the lime water and the soy sauce is just enough to blend the ingredients. There you are....and this is enough to serve for 10 people. Because you only need one or two spoonful of it when you eat your soup. Want more? You need to prepare a jar of water....very hot,man...

My first time blogging

Ah...quite embarrassing!First time blogging at the age of 4th "division". But as people say "better late than never". So, after several appoinments, we managed to do tutorial class, specifically to make a blog. Last week, I attended a class on how to blog. But, as usual, I do not know what title to put as. However, I managed to find one. I am passionate at cooking. So, I was thinking...why don't I share with some of you out there to taste my cooking? Then.....here we are. My yummy kitchen. Even though not professionally-trained, I think I am not left behind...