Sardine Rolls

- z.

My loaf of multigrain is going to expire tomorrow. I hate not finishing my bread so I decided to have it for lunch today, and since I've never made sardine rolls my whole life, I figured this should be a good chance.

So yeah, easy peasy recipe, inspired by my friend Iqa who makes awesome sardine rolls.

1. Prepare filling: I used
- 1 can sardine (in soya bean oil),
- 1 packet tomato paste,
- 1tsp crushed garlic,
- 1tbsp prawn sambal,
- 1/2 big onion,
- 1 vegetable cubestock.

Thus:

2. Prepare coating: I used 2 eggs & sprinkles of parsley (whisked lightly)

3. Get ready with the weapon and ammo: A rolling pin and sliced bread. Keep rollin' them bread to get 'em as flat you can, yo.

4. Place the filling (1) inside the flattened bread (3), roll it up tight, and coat it with the egg mixture (2). If the bread keeps unrolling itself, secure with a toothpick as I did. Then, place it in heated oil (light/medium fry) slowly. Repeat till these prepared rolls fill up the pan/wok:

5. End result:

This uses about 9 slices of bread, and the quantity of eggs used may be less/more, so if you want to use a whole loaf, use 3 eggs instead.

This is ridiculously filling, possibly because of all that oil XD.

Have fun~

Kuih "Shrek"

- Ateen.

Hello hello!

Wow, when was the last time someone (other blog owners) ever post something into this blog? You guys don't cook anymore ay?
Hahaha.

Anyway, happy Ramadhan Kareem to all. Hope this year will bring us more barakah than the year before and help us to find the true meaning of being a Muslim, insyaAllah.

So today, the recipe that I want to share with you guys is how to make a traditional Malay sweet dish known as "Kuih Gulung" or some people just called it "Kuih Ketayap" or "Kuih Dadar". Doesn't matter what it's being called, it tastes the same anyway ;p

For those who doesn't know what "Kuih Gulung" is, it looks like spring roll but the filling is made from shredded coconut which being cooked together with brown and white sugar. Meanwhile, the wrapper is made from plain flour and few other ingredients that I will list down here later.

So, go get a pen and piece of paper so that you will be able try to make it for breaking fast today! =)

Ingredients:

For the wrapper

1. Plain flour
2. Egg
3. Fresh milk
4. Green colouring (can also use "Pandan" leaves but you have to blend and filter to get the green-coloured juice)
5. Vanilla essence
6. Table salt
7. Cooking oil

For the filling

1. Shredded coconut (if you're in Malaysia, it's very easy to find, but for overseas student, you can use dessicated coconut which can easily be found at supermarket)
2. Brown sugar
3. White sugar
4. Plain water

How to make?

The Filling

Put the dessicated coconut into a pan and then add a scoop (means ladle or "senduk") of sugar and 2 scoops of white sugar. Add some water to mix them together. Cook for about 3-5 minutes.

The wrapper

1. Put 4 cups of plain flour in a round shape and flowers pattern container.
2. Add an egg into the container.
3. Pour a cup of fresh milk.
4. Add a few drops of vanilla essence.
5. Add 1/2 tea spoon of table salt
6. Add 1 tea spoon of cooking oil (optional. this to avoid the wrapper sticks to the frying pan during cooking)
7. Stir all the ingredients until they are completely mixed together.
8.Then, heat a frying pan and put some cooking oil on it just to make sure that the wrapper does not stick on the pan later on.
9. By using a ladle, scoop the mixture about 1/2 full of the ladle. Then put it in the heated frying pan.
10. Try to spread the mixture well and thin by swinging your hip the pan. Wrapper which is too thick will be very hard to be folded and becomes brittle too.
11. Wait until it cooked (you may know by looking at its colour).
12. When cooked, transfer it to a plate for the next step.

Rolling

1. Put the cooked coconut filling onto the wrapper. Try not to put the filling to much because it will coming out of the wrapper when being rolled.
2. Now, you can roll them together according to your own style but make sure to fold both of the right and left sides of the wrapper after you put the filling onto it so that the it won't come out.
3. Done!

Few tips: Start the rolling process as soon as it is taken out from the pan. This ensures the wrapper still soft and sticks together after being rolled. Also, don't forget to wash your hands before you touch the food! Stop the flu y'all! =)

"Kuih" Shrek ;p

That's all for now!

Keep rolling rolling rolling rolling~~ (Limp Bizkit song ;p)

Ayam Masak Lomak Cili Api

- Aten.

Hey dudes!

aten yg xrajin tulis blog would like to contribute sumthing even though she is obviously not a great cook!! (malu la zaty, i bukan chef~~~) (zaty : eleh ye la tuuu ^_^) ;p sorry peeps.. forgive me coz i'm going to use manglish?? takut nanti jadi bende lain pulak kalo speaking je!! gagagaga

So in conjunction with Ramadhan al Mubarak, I think lots of u guys will end up frust at your toilet just to think about what to cook especially for those who cook everyday. So here's some tips!! ngeeee~

Apparatus:
Periuk TRC, blender Nanad, chopping board Firus, mangkuk kecik, senduk, sudu.

Chemical stuff required:
8 small pcs of chicken (those in Auckland, halal chickens can get from Mohamad ;p), coconut milk (thick and less thick), cili api (or cili padi), kunyit (basah/kering), garlic and serai (lemongrass), sugar, salt.

Note: tu je kot? kalo ade terkurang or terlebih pepandaila adjust ;p

Procedure:
1. Defreeze chicken if frozen. Masukkan dalam microwave TRC for about 10 minutes.

2. Blender (or tumbuk pakai lesung) 5-10 butir cili api bercampur dgn bawang putih 3-4 ulas. If pakai kunyit basah boleh campur skali.

3. Panaskan kuali/periuk (with or without oil ;p).

4. Masukkan ayam & kentang ke dalam periuk dan ramuan2 yang dah diblender (#2).

5. Masukkan 3-4 cawan air (sukati la nak kuah banyak mane) or santan yg cair dulu (kalau pakai kelape fresh)

6. Biar sehingge mendidih.

7. Setelah mendidih, masukkan santan pekat, kacau dan tambahkan salt secukup rase (bulan pose jgn suke2 nak rase tau!! mintaklah pertolongan org yg xpuase seperti...hehehe)

8. Masukkan serai yang telah ditumbuk hujungnye.

9. Kalau ayam & kentang dah empuk, bolehlah tutup api yeh?

Note: Nak tambah sayur macam carrot or kacang panjang pun boleh :)

Conclusion

SELAMAT MENCUBE!!! ^-^

p/s : ampunkan saye kalau tersilap~

Idea asal: Pn Erabiah Abdul Samad. (luvluv~~)

Ikan Sumbat

aka Stuffed Fish =D

- Zaty.

Made by Ma.
I forgot the real ingredients, so I'll recheck this later.

Ingredients
Fishies (here, ikan kembung = trouts?), sugar, sliced chilli, minced ginger, kelapa purut (shaved coconut insides?), cooking oil, sliced onions.

Steps
1. Cut the fishes across its upper body on one side, making a wide space to put stuffing in.
2. Add all the other ingredients together nicely.
3. Stuff #2 into the #1 fishes, like thus:

4. 'Marinate' these for more than an hour by putting the stuffed uncooked fishes in the fridge (go watch TV or cook rice or whatever)
5. When you feel like eating, take them out and fry these in a large wok after heating up the oil.

Note : due to the usage of kelapa purut, the amount of cooking oil used may be a lot. Just a reminder =)

So how does it look?

This:

To this:

Itadakimasu!!! ^__^

To be eaten with rice, in case you were wondering. But if you were to ratah (eat w/out rice), it still tastes good. Only it doesn't feel 'complete'. =)