Monthly Archives: October 2008

nasi beriyani gam atuk abah

Nasi beryani gam atuk abah memang cukup popular disekitar mukim Parit Bakar dan mukim Parit Jawa. Nasi beriyani atuk abah bukan sahaja  sering menjadi hidangan dalam majlis-majlis perkahwinan malah di majlis-majlis rasmi terpilih. Nasi beriyani atuk abah juga pernah dihidangkan kepada pembesar negara seperti Tun Musa Hitam ketika dia menjadi Timbalan Perdana Menteri Malaysia dan Tan Sri Muhyiddin Yassin ketika beliau Menteri Besar Johor. Rata-rata orang yang pernah makan nasi beriyani atuk abah memuji rasanya yang cukup unik.

Resipi nasi beryani gam ini atuk abah pelajari sendiri dari seorang pakar nasi beriyani dikenali sebagai Wak Lan Tabla pada tahun 1965. Walaupun senarai bahan-bahannya panjang meleret tapi formulanya mudah aje. Daging mesti diperap dengan bahan-bahan dan rempahnya hingga benar-benar lembut.

Untuk hidangan skala besar seperti majlis perkahwinan memang agak susah untuk memerap daging yang banyak kerna ia akan mengambil masa begitu lama sedangkan biasanya dalam situasi seperti ini daging hanya diperolehi pada hari majlis diadakan. Jadi atuk abah menggunakan konsep “masak atas darat” untuk memendekkan masa memerap kepada hanya 2-4 jam tetapi hasilnya daging masih tetap lembut. Menggunakan konsep “masak atas darat” daging digaulkan dengan semua rempah ratus dan bahan beriyaninya dan dikacau tanpa henti 2-4 jam sehingga cukup sebati dan lembut.

Daging yang telah ditumis kemudian ditutup dengan nasi yang separuh tanak dengan dilapis kain muslin. Periuk nasi digam dengan gam doh tepung supaya wap tak boleh lepas. Di letakkan di atas bara yang meruap, periuk nasi akan bertindak sebagai ketuhar menanakkan nasi dan memasak daging dalam masa yang sama. Untuk memastikan daging tidak berkerak pastikan bara hanya mengelilingi periuk dan tidak betul-betul dibawahnya. Tungku juga mesti terlalu rendah tapi tidak terlalu tinggi. Hasilnya  nasi akan masak gebu, tidak terlalu berminyak dan tidak berkerak.

Nasi yang dimasak bersama daging dipanggil nasi ibu beriyani. Nasi ibu beriyani ini kemudiannya akan dicampurkan dengan nasi minyak biasa yang dimasak dalam kawah berasingan untuk memasukkan rasa beriyani ke dalamnya.

Biasanya atuk abah buat sendiri tairu dengan mencampurkan jus limau nipis ke dalam susu cair sehingga menjadi masam. Tapi disini mak long tukarkan tairu dengan dadih hidup atau plain live yoghurt kerana ia lebih asli. Lagipun yoghurt lebih mudah didapati di sini.

Untuk hidangan nasi beriyani dalam skala yang kecil (misalnya untuk hidangan 2 orang macam mak long  dan pak long), maklong tidak gunakan gam pada  periuk nasi. Sebaliknya maklong masukkan sahaja periuk nasi tu dalam ketuhar dalam suhu rendah, ia akan masak dengan cara yang sama.

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Mee Bandung Atuk Abah

Mak Long cukup suka dengan mee bandung Atuk Abah. Rasanya tak ada mee bandung lebih sedap dari mee bandung Atuk Abah. Kalau ada yang paling hampir rasanya pun di Jalan Abdullah Muar tapi Mak Long tak pasti samada ada lagi dijual mee bandung disitu. Masa Mak Long kecik-kecik dulu, atuk abah ada gerai makan dan mee bandung ni adalah makanan kegemaran pelanggan Atuk Abah. Pelanggan Cina terutamanya suka datang waktu lewat malam meminta mee bandung atuk abah.

Rahsia mee bandung atuk abah ni, stok daging dan perencah asasnya kena disediakan terlebih dahulu. Bila dah siap, sejukkan dan digunakan untuk menyediakan setiap pinggan mee bandung. Bayangkan, masa tu kami belum ada blender atau peti sejuk. Dapur kami pun dapur kayu api.  Jadi semua bahan kena kisar sendiri guna mesin kisar pusing dengan tangan kalau tak pun guna lesung batu.  Pggh! Tak terkata pijar dan lenguhnya tangan mengisar dan menumbuk berkati-kati bahan untuk perencah asas mee bandung ni untuk dijual di gerai.

Bahan-bahannya:

Stok Daging:

1.5 kg daging tetel (brisket on the bone)

sup bonjot

halia di ketuk

garam dan lada putih secukup rasa

Perencah Asas:

300 gm udang kering (dikisar)

100 gm cili kering (direndam dan dikisar)

8 biji bawang merah ( dikisar)

2 bili bawang putih (dikisar)

lengkuas (dikisar halus)

buah keras (dikisar halus)

halia (dikisar halus)

gula merah

minyak masak untuk menumis

garam secukup rasa

Mee Bandung:

400 gm mee kuning

2 biji bawang putih dipecah  dan diciincang halus

150 gm udang basah (dibuang kulit, kepala dan benang najisnya)

200 gm sotong basah (disiang dan di hiris nipis)

150 gm kerang (direbus dan dibuang kulit)

daging rebusan (dihiris nipis-nipis)

150 gm sawi hijau (dipotong)

4 keping tauhu (digoreng kemudian dibelah tiga dan di hiris nipis-nipis)

2 biji telur

Bahan hiasan

Daun sadri dimayang halus

Daun bawang dimayang halus

Bawang goreng

1 biji cili hijau dihiris nipis-nipis

1 biji cili merah dihiris nipis-nipis

Untuk hidangan 2 orang

Sediakan stok daging.  Masukkan daging dalam periuk yang dalam. Penuhkan dengan air dan masukkan semua bahan rebusan yang lain. Rebus dengan api perlahan hingga mendidih. Bila dah mendidih, kecilkan api dan renih sehingga daging tertanggal dari tulangnya. Sejukkan. Perisi daging dari tulang, asingkan. Bila dah sejuk hiris nipis untuk digunakan dalam hidangan mee.

Panaskan minyak masak dalam kuali. Masukkan bawang merah, bawang putih, halia yang telah dikisar. Kacau sehingga layu. Masukkan cili, udang kering, lengkuas, buah keras. Masukkan garam dan gula merah. Gaulkan sehingga sebati. Renihkan sehingga naik minyak.  Kacau selalu agar tak melekat. Bila dah pekat, padamkan api dan sejukkan.

Panaskan minyak masa dalam kuali yang lain. Masukkan bawang putih, perencah asas (satu senduk untuk setiap kepala) dan stok daging (dua senduk untuk setiap kepala). Renihkan. Masukkan udang, daging, kerang dan sotong. Sekarang masukkan tauhu dan sawi. Pecahkan telur dengan  perlahan agar telur kuning tidak pecah.   

Sementara itu, celur mee kuning dalam air mendidih selama 3 minit. Saringkan dan susun dalam pinggan hidangan.  Curahkan kuah mee ke atasnya dan hiaskan dengan bawang goreng, lada hiris, daun bawang dan daun sadri.

ENJOYY!!!!! 😉

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Vegetable Congee (Bubur)

Vegetable Congee

I had this for breakfast last week as an alternative to English fry-ups and muesli.

Ingredients:

1 cup of rice

1 medium carrot (peeled and  finely chopped)

1 medium potato (peeled and finely chopped)

1 celery stalk (finely chopped

1 cup of coconut milk

1 whole onion (sliced into half moons)

1 tsp of garlic powder

1 tsp of ground ginder

80g of dried shrimp

salt

ground white pepper

SERVES 2

Place the rice in a deep saucepan and cover with with 1.5 litres of water. Add salt and bring gently to boil. Once boiling, turn the heat down to low, cover the saucepan and let it simmer gently stirring occasionally to stop it catching.

Meantime heat a table spoon of vegetable oil in a frying pan and gently fry the onions, stirring it until golden brown. When the liquid has boiled off and the rice has turned into the soft congee, tip the onions into the rice. Add the garlic, ginger, dried shrimp, garlic ginger and the chopped vegetables. Next add the coconut milk and season with salt and white pepper. Stir. Let it simmer until the vegetables are soft. If the mixture threatened to be too thick simply add boiling water.

The congee is ready when it has the consistency of a thick chowder. Serve with fried crisp ikan bilis ( dried anchovies) and a drizzle of soy sauce and sesame oil.

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Spaghetti Bolognese

Spaghetti Bolognese

To me, bolognese sauce is very versatile. Most times, I make double portions and freeze the rest. I would then convert the other portion into a chilli con carne to have with rice the next day or into a pie with mash topping to bring new interest to it. Or if you are a pizza lover you can spread it over a pizza base, sprinkle over some sliced mushrooms and top with grated cheese – makes great pizza!

Ingredients:

4 oz of spaghetti

400 gm minced meat ( I used lamb)

1 large carrot (peeled and finely chopped)

80g button mushroom (finely chopped)

2 large celery stalks  (chopped)

1 large onion (finely chopped)

1 large garlic (crushed)

2 cm cube fresh ginger (grated)

1  14 oz tin chopped tomato

2 tbsp tomato puree mixed with same amount of hot water

2 tsp finely chopped  fresh basil or 1 tsp dried

2 tsp finely chopped fresh oregano or 1 tsp dried

1 red fresh chilli (optional: I like my sauce with a kick; finely chopped)

2 tbsp of olive oil

salt and pepper

SERVES 4

In a deep saucepan, heat the olive oil, add the  onion, garlic and ginger stir until soft. Add the vegetables, mince and stir. Add the chopped tomatoes; tomato puree, herbs and chilli. Stir again. Season with salt and pepper. Gently bring to boil and then cover and let it simmer slowly under very low heat for 30-40 minutes. Stir occasionally to stop it catching.

Meanwhile, boil the spaghetti following the instructions on its packaging until al-dente. Serve with the sauce ladled over it. This is normally served with grated parmesan cheese but I have had difficulty looking for a halal version of it therefore I  go without.

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Succulent Chicken Fingers with Baked Potato Wedges and the best homemade Coleslaw

This is so incredibly easy to make and it is so much better than finger lickin’ good you-know-who… Its perfect for a children’s or even family party. You can prepare everything in advance, chill them and cook them at the last minute.

Ingredients:

For the potato wedges:

2 large or 3 medium potatoes (cut into wedges)

vegetable oil

salt and pepper

For the chicken fingers:

2 large piece chicken breast ( cut into long fingers 2 cm wide)

2 tbsp plain flour

1 egg  beaten

31/2 oz breadcrumbs

salt and pepper

vegetable oil for shallow frying

For the coleslaw:

1/4 of small white cabbage (coarsely grated or finely chopped)

11/2 large carrot  (peeled and coarsely grated)

2 tbsp mayonnaise

1 tbsp double cream

squeeze of lime

1 flat tsp sugar/sweetener

salt and pepper

SERVES 4

Heat a baking tray in the the oven at gas mark 9. Parboil the potatoes for 3 minutes. Drain thoroughly, season with salt and pepper. Sprinkle vegetable oil over it and toss the wedges to make sure they are evenly coated. Chill if you’re preparing in advanced until ready to use. Now place the wedges in the heated tray in an even layer. Turn the oven down to gas mark 8 and bake for 20-25 minutes. Turn at half time.

Meanwhile, put all the coleslaw ingredients in a bowl and stir to mix. Check seasoning.  Cover with cling film and chill until ready to use.

Season the flour with salt and pepper.  Dab the chicken fingers with seasoned flour dip in the beaten egg and then coat with the breadcrumbs. Heat the vegetable oil in a frying pan until steaming hot. Fry the fingers 2-3 minutes each side on medium heat. Drain over kitchen paper.

Serve the chicken fingers, potato wedges and  coleslaw with a chillli dip.

Mmmmm Yummm!

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My Version of Hainanese Chicken Rice

My Hainanese Chicken Rice

I found this brilliant recipe in a Singaporean website many many years ago when I was looking for an authentic Hainanese chicken rice recipe. I have lost my printed copy of the original recipe and I can no longer find the website where I got it from but I have since been making this dish out of memory. The taste is still just as amazing. The original recipe called for separate ginger sauce and soy sauce but I have tweaked my version and came up with a combination of the two to save myself some prep time. I finish my chicken in the oven to give it a nice, lovely dark and crisp skin. The secret of authenticity in the recipe, as I learnt, lies in the chicken fat. So when you buy your chicken tell your butcher to leave the fat on. My dear husband loves this dish and it is very moreish.

Ingredients:

For the broth

1 medium whole chicken

a few stalks of spring onions (shredded roughly)

2 cm cube of fresh ginger (smashed lightly)

2 cloves of garlic (smashed lightly)

5 grains of  peppercorns

salt

5 shallots thinly sliced and deep fried till golden and crisp (for garnish)

finely chopped spring onions (for garnish)

For the rice:

2 cups of basmathi rice or long grain if you like (washed and drained)

4 cups of chicken broth

1 large clove of garlic (crushed)

2 cm cube of ginger (grated)

1 tbsp of vegetable oil and 1 dsp of chicken fat

sprig of dried saffron or a sprinkling of turmeric (optional:  I like a golden hue in my rice)

salt

For the chilli sauce:

4 large red chillies (roughly chopped)

1/2 small garlic clove

1/2 cm cube of fresh ginger

2 tbsp of chicken broth

1 tsp of chicken fat

1 tsp of squeezed lime/lemon juice

 salt to taste

For the ginger soy sauce:

2cm fresh ginger cube (grated)

1 small garlic clove (grated)

1 tbsp of light soy sauce

1 dessert spoon of dark soy sauce

1 tsp of  oyster sauce (optional)

1 tsp of  sesame oil

2 tsp of chicken fat

ground pepper

 SERVES 4

Set the oven to gas mark 8. Prepare the broth. Clean and trim the chicken off its fat.  Place the fat in a clean dry non-stick frying pan over a low heat to draw out its oil.  The chicken fat will be used in the rice, chilli and soy/ginger sauce. Place the chicken in a deep saucepan, fill the saucepan with cold water just enough to cover the chicken. Add the remaining ingredients except the garnishes. Cover the saucepan and bring to rolling boil for 7 minutes.  Lift the chicken off the broth and place it under  cold running water to stop it cooking further.

Now the rice.  In another saucepan,  heat the oil and chicken fat, add the garlic and ginger, fry until slightly golden. Next add the rice and stir. Add the chicken broth, salt and saffron/turmeric (if using). Bring up to boil. When the liquid has dried quickly seal and cover, turn off the heat and let the rice continue cooking in its own steam.

Mix all the ingredients for the soy ginger sauce in large deep bowl. Now place the chicken in the bowl and  baste it all over with the  sauce. Place the chicken on a baking tray and bake for a further 45 minutes until dark and crisp. Check that the chicken is not pink in the bones. Rest before carving. If not using the oyster sauce you may use the chicken juices from the roasting tray to flavour the sauce. Next strain the remainder of the baste into a serving bowl. This sauce is now ready to use.

For the chilli sauce, place the chillies, ginger, garlic and chicken broth in a blender and blitz for 1 minute. Season with salt. Add the lime/lemon juice, sesame oil and chicken fat. The sauce is now ready to serve.

Strain the remaining broth and bring to hard boil to reduce slightly. Check the seasoning. At this point you may want to add a stock cube to add flavour. However it is not really necessary as the delicate flavour of the clear soup makes it an excellent starter. Serve garnished with the deep fried shallots and spring onion.

Carve the chicken. Serve with rice and crisp green salad and/or stir fried vegetables. Serve the sauces separately.

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Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

It just so happened that I had a parsnip and a butternut squash which my dear mother-in-law has pulled out of her back garden and I have been wondering for days about how to use them.  I also had some leftover bolognese sauce but I was reluctant to have it with spaghetti again. Having had a browse through of Jamie Oliver’s new book “Jamie’s Ministry of Food” in Waterstone bookshop today, I got this idea of turning the bolognese sauce into a pie and using the two vegetables and some potatoes as topping. It was an experiment (and my experiments don’t always turn out right) but this time dear hubby says it was yumm… It was a pleasant surprise that the mixed mash actually turned out very good and I was glad because (in this climate of rising food cost) I was able to make a pound of lamb mince stretch a little bit further. 
 

 

Ingredients:
450g of cooked lamb bolognese sauce

200g of button mushroom (thinly sliced)

250g of carrot (peeled and finely chopped)

1 tsp of cumin powder

1 tsp of light curry powder

2 medium sized potatoes (peeled and roughly chopped)

1 medium sized parsnip (peeled and roughly chopped)

1/4 of a medium sized butternut squash (peeled, cored and roughly chopped)

100g of butter

1 tbsp of vegetable oil

salt and pepper

 

 

Heat the oven  gas mark 8. Put the parsnip, butternut and potatoes in a saucepan, cover in cold water and bring to the boil until soft.  In the meantime, heat the vegetable oil in another saucepan, add the carrot and stir until soft. Add the mushroom, cumin and curry powder and the bolognese sauce. Bring to boil stirring occasionally. Check seasoning. Simmer until sauce thickens. Meanwhile  strain the potatoes, parsnip and squash, add  butter and mash until smooth. Season with salt and pepper.  Pour the thickened sauce into a casserole dish, top with mash and bake for 20 minutes. Serve simply with green salad.

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