Popia sira horlicks & gula

popia goreng bersira

 popia yg baru lepas bersira 

buat 11 keping jer utk iftar 

Resepi ni sama shj dengan resepi popia goreng. Yang beza cuma popia kali ni disira. Jadi di sini dimuatkan bahan2 utk sira popia ini. Oh ya lg 1 lupa nak britau, last time udang tu tak berpotongkan? Kali ni potong udang tu. Mungkin utk 1 ekor udang potong 3-4 bahangian...dapat byk ler lg. Maklumlah kalu beli kat bazar ramadhan 3 utk RM 1.00. Udang pun letak cikit jer...

Bahan2: 

1. 2 sdb cili giling/ cili blend
2. 1 1/2  gula kasar (boleh gunakan jg gula nisan/ melaka). Hasilnya siraan akan menjadi sedikit gelap 
3. 2-4 sdb minyak untuk menyira 

Cara siraan:

1. Dalam kauli masukkan minyak
2. Biarkan minyak panas seketika 
3. Tumiskan cili giling 
4. Setelah naik bau, letakkan gula 
5. Kacau utk 'mesrakan' bahan
6. Padam api dapur (kalau tak padam, popia nanti akan lembik sgt)
7. Masukkan kesemua popia utk digaulkan dengan cili n gula tadi
8. Aturkan ke dalam piring utk dihidangkan 

popia goreng

 inti popia 

 popia yg siap utk digoreng

 atas kuali..ter"over" fry

dah boleh makan/ hidangkan

Masa buka puasa hari kedua tu selain dari buat bubur lambuk n apam polka dot sy jg buat popia goreng ni. Kalau beli kat bazar ramadhan tak puas makan.. buat sendiri lg puas hati. Mari tgk apa yg diperlukan dan cara penyediaanya. 

Bahan-bahan utk inti: 

1. 6 ekor udang
2. sedikit karot dipotong panjang
3. sedikit taugeh 
4. sedikit kentang dipotong panjang
5. minyak utk menggoreng
6. bawang putih n besar utk menumis 
7. garam secukup rasa

Cara penyediaan: 

1. utk ceraikan kulit  popia yg ready-made perlu letakkan tuala basah diatasnya. kemudian baru senang utk masukkan intinya
2. masukkan sdb inti ditengah2 kulit tersebut 
3. gulungkan kulit popia
4. dihujungnya sapukan sedikit putih telur utk biarkan kulit popia tertutup rapat. 

karipap panas

Teringin sgt nak makan karipap panas bln puasa ni. Also, cik hubby requested.. So apa lagi tepung and majerin ada bolehla buat utk berbuka first week of ramadhan. Mmg tak pandai utk menggentel hujung karipap ni spt yg dijual digerai karipap panas kat tepi2 jalan... anyway, ianya sgt lembut. Hanya perlu gunakan majerin pelangi dibuat oleh FELDA.


Bahan-bahan utk kulit:

1. 2 gelas tepung gandum 
2. sedikit air
3. 2-3 sdb majerin (majerin Pelangi)

 Bahan-bahan utk inti:

1. 1/2 batang karot 
2. 1 biji kentang
3. sedikit bawang besar/ merah dan bawang putih
4. 1/2 cawan minced meat (RAMLY)
5. minyak utk menggoreng
6. garam secukup rasa

Cara menyediakan kulit:

1. gaulkan tepung bersama majerin
2. selang-seli dgn tambahkan air
3. uli adunan sehingga ianya tidak melekat dijari
4. ambil sedikit adunan sebesar bola pingpong atau lbh kecil sedikit 
5. gunakan gelas utk menggelek adunan 4

 Cara menyediakan inti:

1. potong dadu semua sayur
2. letak minyak dlm kuali 
3. masukkan daging hancur (minced meat) 
4. masukkan semua sayur
5. masukkan garam

Cara nak masukkan inti pada kulit karipap:

1. ambil lbh kurang 1 sudu besar inti 
2. letakkan inti ditengah2 kulit karipap
3. temukan hujung karipap untuk menutup inti yg telah dimasukkan td
4. buat "curling" dengan gunakan jari... I tak pandai nak buat ..so runpanyer mmg hodoh ;-). Anway, utk sendiri2 makan boleh la... tak lps ler kalau nak hidang pd sahabat handai/ tetamu..

apam polka dot versi apam dewa

Pelik juga nama resipi ni...anyway, buat ni atas permintaan anak2. Dah sampai rumah dr tempat kerja kul 5 lbh mana sempat nak buat yg proper sgt. Plak tu apam polka dot ni takde spt apam polka dot yg pernah dibuat dl. I suppose recipe ni was common already since I observe there are many blogs having this recipe. Anyway, I took the recipe from My Resipi (again)... Lps berbuka ada 2 lg adunan yg perlu dikukus. Takpelah anything for the kids...

Cekodok Pisang

Resepi ni ulang tayang dari resepi Fried banana. cuma modify sikit .. happy trying!

cekodok udang

Cekodok udang is  a simple dish for breakfast or afternoon tea for many Malay households. Lets take a look at the ingredients and how to prepare it.

Ingredients:

1. 2 cups of flour 
2. 1 cup of prawn 
3. 1/2 carrot (since i have small kids, i don't use chilli like other recipe. Objective is to attract them to eat vegetable
4. 6 tbsp of HOT (i meant this: the purpose is to ensure the tenderness of the cekodok) water
5. 1/2 cup of water 
6. salt 
7. oil for frying

Procedures

1. Slice carrot (cubes)
2. In a bowl, put the flour, salt, carrot, HOT water then only water (from the tap) 
3. Stir them. If the mixture is too hard, add water. Contrarily, add flour when it's u think it's too watery (x think of a better word)
4. Add prawns 
5. Use your hands to take the mixture in a small quantity and onto the wok it goes for frying

Masala Vadai

I just finished frying the masala vadai. The taste was so-so. I supposed it was not the actual masala vadai that I want to make. I made it because I always buy the kuih at the coffee shop nearby where I'm staying. I think it was because of not enough ingredients (for instance corriander) that made it taste quite not to my expectation. It is not crunchy as the one that I bought from the coffee shop. My second son said, "Oh, mom you make nuts' nuggets. Mmm... I don't like it", he said after he tasted one. When I offered it to the youngest; Hakim he said, "na..nak" (means"tak nak"/don't want). It was a little bit spicy. All the kids are not in school since my eldest have his cuti peristiwa (official school holiday because of sport day that was held on Sunday i.e. yesterday). So, I didn't send the two to the kindy. Anyway, here's the recipe that I used to make the masala vadai.

Ingredients:

1. 1/2 cup of dhal (the nuts)
2. 20 curry leaves
3. salt
4. 2 tbsp curry powder
5. 5 dried chillies
6. oil for frying    
7. 1/2 cup of flour (to make the shape of the masala vadai)

Cooking procedure:

1. blend the dhal. Set the mixture aside
2. slice thinly curry leaves and dried chillies 
3. using your fingers, take a little bit of the mixture and make a little ball shape 
4. then press it. So you'll have a shape of a coin    
5. heat oil  and fry the masala vadai

Apam polka dot for Teacher's Day

 Some of the apams I made. More than 100 pieces of them (with a dough) 

My husband assisted me in printing the small wish cards
(that reads TERIMA KASIH CIKGU & SELAMAT HARI GURU). He helped in packing the apams as well. 

I really admired the colour of the apam when I browsed my friend's facebook account and blog at http://ceriteratierana.blogspot.com/. So, I made these apam. You can click here for this simple recipe. Do try this recipe. It's perfect for door gift or simply for munching in the afternoon. The kids sure love it. 

Fried Banana

 

Fried banana 

Fried banana with soy bean condiment

Pisang tanduk

I am not sure to categorise the fried banana in which category. It doesn't sound right if it was categorised for kuih muih. But, it seemed appropriate if I put it under minum petang or food for afternoon tea. But what about doughnuts or pizza? Those are also eaten in the afternoon in the house. A puzzle that is  not worth solving at the moment. Best of all, fried banana fits into both categories. I didn't use rice flour in the recipe like the one sold in many kedai goreng pisang (though I have it in the kitchen). Here's the recipe:

Ingredients:

1. 1 banana of medium ripe (I use 1 pisang tanduk. Above is the picture)
2. 10 tbsp of flour 
3. 1 egg
4. some water (depends on how much you want it to be concentrated)
5. a  pinch of salt
6. Oil for cooking

Cooking procedure

1. In a bowl, put flour, egg
2. Add in water
3. Add in salt
4. Stir the mixture 
5. Dip banana into the mixture 
6. Then fry it

Fried banana is served when it is still hot. Also you can prepare sambal kicap (soy bean cordiment) as the side dish. In particular you can dip the banana with the soy bean cordiment. A serving style that was practice by Javanese. My sister in law (Kak Ana and Abg Zul, they were Javanese). So when they serve pisang goreng, the cordiment would also be served. Simply delicious..

Jemput Pisang

 

My neigbour gave some bananas the other day. At that time, it was not really ripe and I thought of making kerepek pisang (banana chips). I remembered when I was studying in the uni., I always requested my belated-mother to prepare kerepek pisang. And always my request was often not neglected. Anyway, since my schedule was quite pack on those days, the bananas were already ripe when I want to make banana crisp. So, here's a quick menu that you can prepare for the family- Jemput pisang  

Ingredients:

5-6  ripe bananas (choices are yours). If you're using pisang mas, you need a lot more

1 1/2 cup of flour

1/2 tsp soda bicarbonate

1 cup of water (adjust it if you want the jemput pisang to be a little flaccid)

salt 

oil for cooking 

Procedures for cooking:

1. Mix all the ingredients in a bowl. 

2. Heat oil to begin frying

3. Use your fingers to mould the jemput pisang. Pinch the mixture using  your fingers

4. Put the mixture into the oil gently with your fingers.

5. Continue pinching the mixture until it is finished.

Jemput pisang is best serve when it is still hot. Also, it would be better if you can serve it together with afternoon drink. In my house, afternoon tea is a must and thus, jemput pisang is always in the menu due to its quick preparation time.