Kachang Phool

Hmmm people must be thinking ... raya  was over long time ago but i still have guest over to my place.  This was our post Raya. (Puasa tak cukup raya sampai post sakan ... tsk). My primary school friends and family came last sat.  I did not manage to visit them during the festive season so we planned this get together not too long ago. 

Alhamdulillah everything when well.  I was quite happy that they managed to squeeze some time to come over to my place.  Tina was not able to join us cos her lil girls were not well.  But its ok there's always another time.

I'll post some photos once Munira upload it hee hee ya ... too busy chatting till we forget to take pix ... lucky Munira brought her camera ... so we took some shots before we end the day.

Ingredients:

1 can Foul Medames

150g minced beef

1/3 cup of tamarind juice

2tbsp meat curry powder (Babas’ brand + abit of water to make a paste)

1tbsp blended dried chilli

Blend:

• 5 red onions
• 3 cloves garlic
• ½ inch ginger

Salt and Sugar to taste

Side Ingredients:

Egg, sunny side up

Onion (diced)

Tomato (diced)

Green chilli (sliced)

Lime (cut into 2)

Ghee (melted)

Method:

1. Heat oil, sautee the blended ingredient for 3 to 5mins then add the blended chilli cook thoroughly, add curry powder and minced beef, mix and cook for 10 to 15mins mins add 1 cup of water.
2. Once the mixture boil add tamarind juice.  Add salt and sugar to taste. Lower the heat til the gravy thickens.  Add in the Foul Medames (I’ve blend it to smooth paste or you can just mashed it with your hands.  Up to individual) Stir and cook for another 10 to 15 mins and off the heat.

To Serve:

Scoop the gravy on a plate, put 1 egg sunny side up, scatter some diced tomato, onion and chilli.  Drizzle some melted ghee and squeeze 1 lime juice accompany it with French loaf or normal white bread

Source: tiffinbiru

Keema

Open house Day 3: Paternal Family ... Thank you ALL for coming =D

There's no photos for this cos ... I FORGOTTEN to take ... ler ... 

Source: FN

Ingredients

·         2 tablespoons vegetable oil

·         1 onion, minced

·         8 ounces ground veal

·         8 ounces ground lean beef

·         Salt and freshly ground pepper, to taste

·         2 large cloves garlic, minced

·         2 firm, ripe tomatoes, diced

·         1 tablespoon minced gingerroot, or 1 teaspoon ground ginger

·         1 teaspoon Garam Masala

·         1 teaspoon minced fresh hot green chilies, or to taste

·         3 cups frozen peas

·         1 lemon, juiced, or to taste

·         2 to 3 tablespoons minced fresh cilantro, or to taste

·         Indian flatbreads (rotis) or tortillas, as an accompaniment

Directions

In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito

Roti Kirai - 'Spider Web'

Open House Day 2 : Maternal Side of the family.  Photo courtesy by Mazri mynotsolittlecousinanymore. I made roti kirai with the new bottle I bought online.  It was fuss-free.  Ibu helped with the mi birthday.

All in all I am so happy that almost all my family came ... My granny came, my aunties and uncles, cousins, niece inside the tummy, friends ... I had an awesome weekend.  Lots of love.

Source: Rozzan
Roti Kirai aka 'Spider Web'

Ingredients
1 kg Plain flour
300 ml evaporated milk
950 - 1000 ml water
3 eggs
3 tsp salt
a bit of colouring (in this case a made 2 different batch 1 is yellow and the other is purple)

Methods:

Mix everything in 1 bowl and sieve so there’s no lumps.

Heat a flat pan sprinkle a bit of oil or use a non-stick pan =)

photo was taken from here.

Use the equipment and drizzle it in circular motion or up to you.

Please do not walk away from the pan as it cooks really fast …30s to 1min depending on the thickness

And fold it … that is also up to you too … =D

Chicken Curry

Bahan-Bahan

1kg of wings (or whole chicken cut into 8 or 12 parts)

Blend till smooth:

·         2 large onions
    4 cloves garlic
    1 inch ginger

10 tbsp curry powder BABAS

1 onion (sliced)

5 star anise

3 cardamom

2inch cinnamon

Oil for frying

200 ml santan (I did not put into my curry)

3 potatoes (cut into quarter)

2 tomatoes (cut into quarter)

Salt to taste

Method:

Heat oil.  Sautee sliced onion and curry powder till soft.

Add in the blended item, mix well. Cook it for 10 – 15mins.

Add in the chicken and add 2 to 3 cups of water.

Add in potatoes … once the potatoes are fully cook add in tomato and salt.

Simmer it for 5mins and off the heat.

Mee Soto

Our house was officially opened last friday.  Yup it was almost a week, still have not gain my energy back.
Invited a few close ones ... Thank you all for coming.

Hubby and Wife: Fad & Yana

Family: Fuzz, Liz & Lil Qisha

Family: Rizal, Diana and there 3 lil boys

Source: Joscorpian
Mee Soto

Ingredients:

1 (1.75kg) chicken
6 cups water
salt to taste
600g fresh laksa noodles
300g bean sprouts, tails removed

Grind into a fine paste:
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 stalk lemon grass, sliced
1 thick slice lengkuas
4 candlenuts (I don't have this)
8-10 shallots
1 tsp white peppercorns

For garnishing:
10 shallots, cut into fine slices and fry till golden brown
spring onions and celery, finely chopped
potato cutlets, fried
shredded chicken

Chilli Padi Sauce:
¼ cup birds-eye chilli, wash and remove stalks; grind fine and pour some dark soya sauce over it.

ilah: 4 red chili, a handful of chili padi, 5 cloves of garlic, kichap manis, 5 lime juice.  Blend everything and taste =)

Method:

• Put whole chicken, ground paste, water and salt in a large pot. Bring to the boil. When boiling, remove chicken and keep stock aside to use as soup for the Mee Soto.
• Put the chicken on a tray and roast for about 20-30 minutes at 190°C (375°F) until light brown. Shred chicken when cool.
• Bring a large pan of water to the boil. When water is actively boiling, put in noodles and bring back to the boil. Continue boiling till noodles are cooked, then remove noodles.
• In the same water, scald the bean sprouts.
• To serve: Put the noodles in a dish, sprinkle bean sprouts and shredded chicken over it then add soup and garnishing. Serve with Chilli Padi Sauce.

Source: HighOverHappy

Begedil

Ingredients:

2 medium-sized russet potatoes
¼ cup cooked minced beef (seasoned with a little cumin or just salt and pepper)
¼ cup crispy fried shallots
¼ cup spring onion, sliced thinly
2 eggs
¼ teaspoon salt
½ teaspoon ground white pepper
oil for frying

Peel and boil the potatoes. Mash the potato and add the beef, shallots and spring onion. Season with the salt and pepper. Mix well and shape into balls about 2 inches wide. Roll the balls well between your palms to ensure that the patties are compact and will remain intact when frying. Press the balls so they flatten a little on two sides. At this stage, you can freeze them. Do not defrost when you are ready to eat them - fry direct from the freezer.

Beat the eggs in a bowl. Heat oil to medium heat. Dip each patty in egg before frying them. After about 3-4 minutes, turn them over and fry until golden brown.

Makes 18-20.