(: DELIAH'S DELI IS CLOSED FOR THE SEASON... :)

Tuesday, August 31, 2010

ROTI JALA...& Erti Kemerdekaan - A. Samad Said


Merdeka!
Merdeka!
Merdeka!

1 Malaysia Menjana Tranformasi....

Hari ni untuk iftar buat roti jala. Adalah ciri-ciri keMalaysiaan memandangkan hari ini genap 53 tahun Malaysia merdeka...Dah lama betul tak buat roti jala atau ada juga orang panggil roti kirai...Kali terakhir kalau tak silap masa zaman sekolah-sekolah dulu...uishhh, lama betul tu! :))) Oleh sebab ada permintaan bulan2 puasa ni kenalah juga membuatnya...Tengok la rupanya pun tak seberapa...tapi sebab dah berlapar seharian tentulah apa-apa sahaja yang ada atas meja makan tu semuanya sedap :)

Roti Jala

2 cawan tepung gandum
2 1/3 cawan air+santan...blh juga guna susu cair/fresh milk/low fat milk
1 biji telur ayam
sedikit garam
serbuk kunyit untuk warna...pewarna kuning pun boleh :))

Masukkan semua bahan dalam mesin pengisar dan kisar sehingga sebati...kalau agak pekat tambahkan air. Panaskan skillet/pan dan sapu minyak dengan menggunakan daun pandan pada pan. Isi acuan roti jala dengan bancuhan tepung dan kirai secara pusingan dalam pan. Bila dah masak, terus lipat ikut kreativiti masing2. Ulang proses sehingga bancuhan selesai. Hidang dengan kari, sambal atau serawa :)))

Kari Ayam

1 bahagian isi ayam - potong 3/4
5 sudu serbuk kari daging/ayam
1 biji kelapa - ambil santan
3 biji bawang besar - kisar
5 ulas bawang putih - kisar
1 inci halia - kisar
1 inci lengkuas - kisar
1 batang serai - titik
2 biji cili hijau
1 sudu besar kerisik
sedikit daun kari
sedikit rempah campak/tumis - bunga lawang/biji pelaga

Panaskan minyak dan tumis bahan kisar sehingga naik bau. Masukkan serbuk kari, ayam serta kentang dan masak sehingga mendidih dan kentang agak empuk. Masukkan santan, serai, asam jawa, cili hijau, kerisik, daun kari, bunga lawang, biji pelaga dan biarkan mendidih. Tambah perasa *jika perlu dan juga garam secukup rasa. Angkat dan biarkan selama 2,3 jam kemudian panaskan semula dan barulah dihidangkan :))


ERTI KEMERDEKAAN

SN A. Samad Said

Kita mencari hanya yang tulen dan jati
sekadar hidup mengerti dan berbudi
dan bumi akan subur, makmur dan mewah
jika kita bekerja dan berikrar hidup bersama
tanah air memberi banyak
mesra mendakap kita
kemerdekaan mendorong kita berdiri dan berbakti
dan dalam alaf baru
semangat kita wajar padu berjalan kita
atas nama tanah air dan bangsa
bangga kerana merdeka
megah kerana bahagia.



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Wednesday, August 25, 2010

SAFIHA RA'A - pastri gulung & teh pudina :)


Safiha Ra'a ini ialah resepi dari LAILA'S BLOG. Kami buat berbuka semalam sehingga ke moreh. Pastrinya rangup dan sedap dimakan dengan teh panas. Kalau suka letak sedikit daun pudina ke dalam teh panas2. Bagi yang suka bau pudina, tentu sedap :)

Bahan Untuk Inti:
250 gm daging cincang
1 biji carrot disagat
sedikit batang celery/daun bawang - hiris
1 biji bawang merah sederhana besar - tumbuk
5 ulas bawang putih - tumbuk
1 sudu besar rempah sup
garam secukup rasa
3 sudu besar minyak sapi untuk menggoreng...minyak lain pun boleh :))

Tumis bawang putih dan bawang besar dengan minyak sapi. Masukkan daging cincang dan rempah sup. Kemudian masukkan carrot dan batang saderi. Masukkan garam secukup rasa dan masak hingga lobak merah dan batang saderi lembut. Angkat dan tos minyak.


Bahan Untuk Doh:
3 cawan tepung gandum
1 cawan minyak -1/4 cawan minyak untuk doh - boleh guna minyak zaiton/minyak jagung bg yg menjaga kesihatan sebab doh ni memang menggunakan banyak minyak... :)
1 cawan air - agak2 jgn terlalu melekit
1 sudu kecil garam

Gaul tepung dan garam. Masukkan minyak dan air sedikit demi sedikit sehingga menjadi doh. Bulat2kan lebih kurang 10 biji yg saiznya besar sedikit daripada bola ping pong. Masukkan doh ke dalam bekas berisi minyak dan simpan di dalam peti ais selama 4 jam....keluarkan dari peti sejuk, biarkan lembut sedikit dan mula mencanai...*sila rujuk gambar di bawah utk proses ini :))

1. Tebarkan doh macam roti canai.
2. Kemudian lipat kepada dua bahagian hujungnya.
3. Letak di tengah2nya inti daging+sayur.
4. Lipat kedua2 hujung doh.
5. Gulung sehingga menjadi seperti siput...
6. Hujung yang terlebih tu dilipat ke bawah :))



Doh yang siap digulung diletakkan atas dulang pembakar yang dioles minyak dan bakar dengan kepanasan 200 C selama 40 minit atau sehingga keperangan... :))


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Monday, August 23, 2010

KERABU PERIA...Resepi Kak Anymz :)


Resepi ni dapat kat dapur HANA yang asalnya dari dapur KAK ANYMZ....Kalau suka kerabu mesti cuba resepi ni sebab memang SEDAP!..rugi tak cuba tau...Resepi ada kat bawah ni..cnp jer..terima kasih kat kalian berdua :))

Bahan-bahan:
  • 3 biji peria- dihiris nipis *saya guna 1/2 peria biasa jer-lagi la x pahit :))
  • 1 biji tomato- buang empulur dan dihiris nipis
  • 1 labu bwg besar- dihiris halus
  • 1 sudu besar kerisik
  • 1 sudu besar udang kering- ditumbuk
  • daun ketumbar-dihiris halus
  • 1 batang serai- dihiris halus
  • cili api -ikut suka nak pedas buh le bebanyak-dihiris halus jugak
  • sedikit gula dan garam *dan nampla/sos ikan :))
  • air perahan limau nipis
Cara-cara:
  • Rendam peria dengan 1 sudu kecil garam. Kemudian perah buang air garam.
  • Masukkan mangkuk dan satukan dengan bahan2 lain.
  • Perasakan dengan garam dan gula secukup rasa.
  • Hidangkan.

Jom Makan - Selamat Berbuka Puasa...:))

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Sunday, August 22, 2010

BAKTHIARI CHICKEN BBQ :)






Barbecue chicken Bakhtiari is a unique lemon (Citrus) flavored charcoal essence Farsi style BBQ recipe, which is commonly served during iftar in traditional and modern day Iranian homes. In our household, owing to schedules, we don’t get to spend much of iftar time at home together. So when we could, we make it extra special by cooking things up all together in the kitchen and then serving and enjoying it later at iftar. You may also use this BBQ recipe for lamb and beef. Alternatively, you could also put the chicken in parts onto skewers if you like. Commonly this BBQ dish gets served with traditional fluffy Iranian style rice cooked with a slight zesty taste of saffron. I must also apologize to all my dearest Malaysian cyber friends for not using Bahasa Melayu (my mother-tongue) when writing this up, as several of my non BM speaking friends have requested for this recipe as well, and in particular dearest Abby, I thought might as well just put it in English for all :)

Serves 5 (*leftovers can be made into sandwiches )

Ingredients:
1 whole chicken wash and dry.

For the marinade:
1 liter freshly squeezed lemon juice (I use the citrus variant)
Slices of lemon to rub on the chicken
4 table spoon of finely ground saffron (mixed with lemon juice)
4 large onions, finely chopped
8 cloves garlic, finely mashed
1 spoon full of thyme finely pounded
1 spoon full of rosemary finely pounded
a few strands of saffron finely pounded
4 table spoon of Dijon mustard (I prefer Dijon, but just any kind of mustard will do)
Salt and pepper to taste

How to make BBQ chicken Bakhtiari:
Mix the finely grounded saffron with the lemon juice until it is a thick consistency then add to the rest of the marinade ingredients and mix well.




Rub the chicken with the slices of lemon to tenderize the skin then cover chicken with the marinade and leave in the fridge overnight or for 12 hours roughly. The Dijon mustard which is particularly strong and pungent would usually be able to seep into the fowl flesh structure faster than any other kind of mustard I have tried with before.Try not to rub any salt on the chicken’s outer skin as salt under heat would produce dryness, try rubbing the salt inside and within the chicken’s inner section instead. Then pour melted ghee and rub over chicken skin so that it becomes crispy under heat.

Put the chickens on metal dish (or metal skewers) and cook over a medium-hot charcoal grill or a hibachi. But I just use my kitchen oven as it has the ability for an even and near mesquite quality roasting, and basically I prefer electric over charcoal nowadays. Dress cooked dish with grilled tomato, potato and bits of fresh mint leaves.




Farsi rice has always been known to be almost totally starch free and aromatic. I have included below a simple recipe. Only that I have added ghee to the recipe for taste. Originally butter would be use instead of ghee but my kids prefer ghee over butter and so I substituted the two.

Properly wash the Basmathee (4 cups) in tap cold water and drain. In a skillet add 5 spoon full of ghee/butter and 1 or 2 tea spoon of sugar and fry for a couple of minutes. But do not let the sugar turns to brown; suffice for it to just melt over as we would want the rice texture to be yellowish and slightly golden later.

In a small bowl add 1 or 2 tea spoon of finely grounded saffron with lukewarm water and mix well then add in the uncooked rice. Immediately boil the rice with mixture, let it cook then add in the ghee and sugar which you have fried in the skillet earlier. The taste should ideally be very rich and creamy, slightly neutral in sweetness (not totally bland or sweet) and slightly saffron smelling. The color should be slightly yellowish resembling gold. That’s it, serve for iftar. Enjoy! :)




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Thursday, August 19, 2010

MOUHALABIEH - A Sweet Dessert For My Dearest Sister : Happy Birthday Rania :)




Mouhalabieh, mahalabiya, mahalabia, muhalabia or mahallabiyya is a simple, delicious middle eastern dessert with origins that traces back to Jordan, and it would always gets served after you have done stuffing yourself with the main course meal ;)


Ingredients:

3 cups rice flour
1 cup corn flour - I used custard powder...for a change :)
3 cups sweetened condensed milk
10-12 cups evaporated milk+water
2 pods cardamom - lightly crushed
pinch saffron threads *optional
3-4 tablespoons rose water
chopped pistachios and raisins to garnish :)

Directions:

Combine rice flour and corn flour. Add to a pot containing milk. Slowly bring to boil and whisk vigorously. Be careful not to scorch the mixture. Add cardamom and saffron* and continue stirring until the mixture thicken. Remove from heat, add rosewater and stir well. Pour pudding into cups and refrigerate to chill. Sprinkle with chopped pistachios and raisins. Serve :)




Scientific researches have found that eating 1.5 ounces of Pistachio a day, coupled to a low cholesterol and saturated fat intake diet may actually be very good for cardiovascular health. So enjoy your Mouhalabieh :)

Suggestion: it is best after some refrigeration, but no too long or the pistachio bits would lose its crunchiness.




Dividers Graphics


When God wanted us to have a sister

He sends us the best we could ever want

We treasure every memory we created

For it's unrivalled worth

No one can know us as we do

And all we treasure of our past

We have our special secrets

And understand each other's heart

We may not tell you as we should

How much you mean to all of us

So, today we send you lots of love

For today to be a treat

Have a special birthday then dear sis

You deserve the very best

And so we ask in prayer

For every moment to be blessed

And we keep your past by having sisters

And as we get older

They're the only ones who don't get bored

When we talk about our memories together...


Happy Birthday.....:)



Dividers Graphics


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Sunday, August 15, 2010

CHA-CHA JELLY - sharing is caring :)






Thank you ALONGROZ for sharing this delicious jelly recipe. It really does tastes like the classic bubur cha-cha and everyone simply just loves it :)


1 packet (13g) agar-agar/jelly powder
1 liter water
250g sugar
200ml coconut cream
250ml fresh milk
1 cup cha-cha bits
1 pandan leaf
1/4 tsp salt

Boil cha-cha bits until soft. Then strain. Next, boil jelly powder with water and sugar until dissolved. Add in coconut cream, milk, pandan leaf and salt. Discard pandan leaf. Pour into a mould and cool. Chill until fully set. Enjoy!

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Saturday, August 14, 2010

KHATIRA - best thirst quencher during ramadan :)

Khatira Gum (Getah Anggur)

~soak 1/2 cup of khatira gum in water overnight, then rinse thoroughly....the practice of soaking overnight in cooking helps to remove natural gasses in foodstuffs...~


Basil Seed and Rock Sugar

~soak 1 cup of rock sugar and 1/4 cup basil seed until rock sugar dissolve and basil seed is expanded and soft~

Malva Nuts and Raisins

~soak 6 malva nuts until gelatin is formed and add 1/4 cup of raisins~


Dates - I Used Medjool Dates

~1/3 cup dates...cut dates into small pieces~


Fresh Cooling Khatira Drinks

~1 liter of plain water plus 1 can of evaporated milk and 1 glass of ice cream soda...mix all the ingredients above...you may also boil the mixture for awhile *except ice cream soda :) then, refrigerate to chill....enjoy!~


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CLEAR AIR TURBULENCE - Bazaar Ramadan in Jasin Melaka





*click PLAY to watch the video

video
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Monday, August 9, 2010

HEALTHY SALADS :)


2 biji kentang besar - rebus x perlu buang kulit dan potong kasar2
1 sudu lada hitam - kasar
1 sudu rosemary - kasar
5 ulas bawang putih - ketuk
1 labu bawang besar - hiris
1 pack bebola ayam - hiris 2/3
1 batang carrot - potong kasar
10 batang kacang buncis - potong 2/3
2 biji cili merah - buang biji dan hiris
2 sudu sos tiram
sedikit minyak zaitun - untuk menggoreng/bakar

Panaskan minyak zaitun. Masukkan bawang putih dan bebola ayam serta sedikit sos tiram dan goreng sehingga agak perang. Angkat dan masukkan dalam casserole. Masukkan sayuran termasuk bawang, cili dan kentang dalam casserole. Tabur rosemary dan lada hitam serta garam dan perasa-maggi chicken cube :) Letak sedikit minyak zaitun dan kemudian gaul rata semua bahan...Bakar dalam oven selama 30-45 minit dengan kepanasan 180 C. Siap-makan mcm tu aje pun sedap n kenyang-yuk...makan! :)

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Saturday, August 7, 2010

OFFICE POTLUCK - Selamat Menyambut Ramadhan Al-Mubarak :)

Tender Mutton Buhari :)


Deep Fried Popiah n Samosa :)


Masak Lomak Tempoyak Tradisional :)


Botok Ikan Pontian! :)


Rojak buah :) Kuah sebelah kanan ( buat-buat nampak lah ya...)


Assorted Chocolate Cakes & Chiffon :)


Buah-buahan dusun :)



Fresh Steamed Broccoli Salad & Prawns :)


Gado-Gado :)


Ayam Masak Kicap Berempah :)


Ayam Kampung Masak Lomak Cili Padi -podeih!!! :)


Asam Pedas Ayam Kampung! :)


Kari Mamak :)


Ulam dengan Sambal Belacan...sambal belacan dalam bekas bertutup kat belakang tu...


Australian Roasted Meatball with Garlic :)

Ada banyak lagi...tapi lapar punya hal dah tak sempat nak ambil gambar :)
Enjoy! Have a good weekend!

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Wednesday, August 4, 2010

BUBUR KANJI UTARA :)


2 pot beras yang sudah dimasak
1 biji kelapa - ambil santan
200 gm daging lembu - hiris nipis
10 ekor udang - buang kulit
1 batang serai - ketuk
3 ulas bawang putih - kisar
1 inci halia - kisar
5 ulas bawang merah/besar - kisar....lagi banyak bawang lagi sedap :p~
2 sudu besar udang kering - tumbuk
Sedikit lada putih
7 sudu besar minyak sapi untuk menumis


Tumis sehingga garing bawang putih, halia, bawang merah dan udang kering dengan minyak sapi. Masukkan nasi yang telah digaulkan dengan beberapa gelas air (supaya tidak berketul) dan kemudian direbus dalam air (saya guna air rebusan daging) sukatan agak setengah periuk. Masukkan daging, kepala udang *kalau suka, serai, lada putih yang ditumbuk dan masak sampai nasi hancur lebih kurang 45 minit. Pastikan api perlahan dan bubur selalu dikacau supaya tidak hangit. Kemudian masukkan santan dan akhir sekali masukkan isi udang. Biarkan mendidih seketika dan angkat. Akhir sekali, hidangkan dengan taburan bawang goreng *terlupa pula tabur bawang goreng :) dan daun bawang. Sesuai untuk hidangan berbuka puasa atau makan malam sebab nasi yang hancur memudahkan proses penghadaman. Bubur ni makan dengan sambal kicap pun sedap ! :p~

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