Mi Lidi Goreng

Mi goreng lidi 

Simple sekali hidangan hari minggu kali ini. Ringkas dan segera.. tetap menjadi pilihan jika malas nak membeli kuih-muih utk sarapan di kedai depan simpang rumah ni. Memang kami jarang beli sarapan. Kalau beli pun, kami akan bungkus nasi dagang atau roti canai utk dimakan dirumah. Kebanyakkan sarapan pagi saya sediakan dirumah - janji simple dan panas ketika dimakan. Baiklah, jom kita semak bahan2 yg diperlukan utk memasak sarapan ini. 

Bahan-bahan:-

1. 1/2 paket mi lidi jenama Long Fong (harga pasaran RM1)
2.  2 sdb cili kering yg digiling/ blend
3. 2 biji telur 
4. sedikit garam dan gula 
5. bawang putih dan besar utk menumis  (tumbuk dulu- kasar-kasar pun ok)
6. sedikit minyak untuk menggoreng 

Cara nak masak:

1. Rebuskan mi lidi lbh kurang 10 minit. Jgn overcook nanti mi jadi sangat lembik dan tak sedap nak makan. 
2. Toskan air rebusan dan letak ke tepi. 
3. Panaskan minyak untuk menumis. 
4. Masukkan bawang dan bila dah naik bau tumisan, masukkan cili kering yang digiling
5. Masukkan pula telur (telur ni kita kena siapkan berasingan. Caranya pukul 2 biji telur dgn garfu. Tuang sedikit minyak dlm kuali. Bila dah panas minyak masukkan telur. Ambil spatula/ sudip dan kacau-kacau telur dalam kuali hingga brownish. Angkat dan ketepikan). 
6. Gaulkan kesemua bahan ini sebelum tutup api. Mungkin perlukan kurang dari 10 min utk masakkan kesemua bahan2 ini.  

My ABC Mee Hoon Goreng

 

Bahan-bahan:

1. 200-300 gram mi hoon, rendam hingga lembut n toskan
2. 1 genggam taugeh
3. 1 genggam ikan bilis (utk perasa..try ni n tgk rasa camner. My mom's colleague kind of secret ingredient utk buat mee hoon sedap. I've tried n it was prooven).
4. 2 biji telur 
5. 2 camca besar sos cili 
6. 1 camca besar tomato cili
7. 1 camca besar cili kisar 
8. 3 biji bawang kecil (tumbuk)
9. 1-2 sdb cili kisar 
10. Garam secukup rasa

Prosedur Memasak

1. Panaskan minyak dalam kuali
2. Tumiskan bawang - masuk cili kisar (biarkan garing seketika) 
3. Masukkan sos cili n tomato.
4. Letakkan sedikit air. 
5. Tambahkan garam. 
6. Masukkan mee hoon. Biarkan seketika utk buatkan mee tu lembut. 
7. Tutup api n lepas tu tambahkan taugeh 

Siap dah...simple kan? Utk buat telur gulung tu senang jer..

Bahan2:

1. 2 biji telur (any grade can do) - dipukul
2. 1sdb minyak masak 
3. garam secukup rasa 

Cara nak goreng:

1. Panaskan minyak dalam kuali
2. Tuangkan telur kedalam kuali sedikit-sedikit hingga meliputi kawasan kuali kesemuanya (biarkan ianya benar2 nipis). This means kita kena pegang kuali tu ngan tuala n pusing2 dia supaya sekata masaknya. 
3. Tutup api dan biarkan ianya sejuk 
4. Lepas tu gulungkan sahaja
5. Gunakan pisau tajam untuk memotongnya atas chopping board

Maggi Mee Goreng Mamak

a plate of mee goreng mamak

This is the dish I cooked last night. It is simple yet worth cooking since all my kids love it. In fact, they often request me to prepare the dish regardless day or night. Here's the recipe

Ingredients

1. a packet of maggi mee (also use the flavour in the packet- need to mix it with curry powder)
2. 1 tbs of curry powder 
3. oil for frying 
4. onion and garlic (slice them) 
5. 1 red chilli (slice) 
6. 1 egg 
7. a hand full of bean sprout 
8. 1/2 half of tomato (slice it)
9. a hand full of cabbage

** I didn't add salt since there was already a packet of flavour in the maggi mee itself

Cooking Procedures 

1. Boil the maggi mee- stir it - put aside
2. In a wok, put oil 
3. When it is hot, add in #4,
4. Then, add in maggi mee
5. Make a hole at the centre. Click this to infer what I mean.
6. Stir all the ingredients
7. Add in bean sprout, cabbage n tomato
8. Turn off the stove
9. Finally, add in the sliced chilli.

Have it a try!

spaghetti carbonara

 I prepare this dish since I want to taste how is it like to eat spaghetti carbonara. My student told me tha it is delicious and easy to prepare. He said when you try it, please bring it to the class. I said why not, let me give it a try. So, two days before the semester was over, I cooked the dish. I prepare the dish for the students in the class. They are only 8 students in the section. I hope they enjoyed it.

Ingredients: 

1. 1 packet of spaghetti
2. prego carbonara sauce
3. some chicken (cut into small pieces)
4. a little bit of mince meat
5. 1 can of mushroom. Cut thinly (I use ayam brand)
6. 4 pieces of cheese 
7. oil for frying  
8. A  packet of meat ball 

Preparation procedure:

1. Boil spaghetti. Seive it and put it aside
2. In a wok,  pour in oil
3. Then, add in the meat ball, mince meat* and chicken*
4. After they* are tender, add in the sliced mushroom 
5. Then add in the cheese. Ensure that the cheese melted before you turn of the stove

~I didn't use salt since cheese is the substitute for the ingredient.

Fried noodles with seafood

 

Ingredients:

1. 1 packet of yellow me 
2. 1/2 kg of squid 
3. 2 tbsp chillies sauce
4. 3 tbsp grind chillies 
5. 4 tbsp soy sauce ketchup 
6. salt 
7. oil for frying 
8. 1 onion
9. 1 garlic
10. red chillies and limes/sweet lime(limau kasturi)/kaffir lime/limau purut)

Procedures:

1. In a wok, pour a little bit oil 
2. Saute garlic and red onion
3. Add in squid
4. Add in yellow mee
5. Add in grind chillies. let it fry for a while
6. Then add in chilli sauce, soy sauce and salt
7. Add in salt
8. Mix and stir these ingredients. Fry for 10 minutes or so 
9. Turn off the stove
10. For garnishing, put red chillies on top of the noodles. Also, cut limes into four. Put a slice on the noodle. Easy, eh?

Fried Macaroni with Meat

Here's another simple recipe. The cooking procedure is also the same to cooking Fried Pasta with Meat. However, you just need to add soya bean sauce (for approximately 6 tbsp.) and daun sup for the dish. By the way, pinggan dlm ni nampak comot sbb masa ni tgh suapkan 6 mulut... my sons and Kak Chik's two kids. Makan cam anak burung depa tu... Sbb penat main computer game. Do try it!

Fried Pasta with Meat

 

Here's a breakfast and lunch for last week. I cooked lunch quite late and hence, the kids eat this first. Selain dr masak pasta gunakan cheese atau sbgnya, I think it is also tasty if we were to cook it using the ingredients that we usually use to cook mee hoon goreng (fried mee hoon). Anyway, jom tgk resepi nyer:

Bahan2:

1. 1 cup of pasta (boil it first and set aside)
2.  1/2 kg of meat (boil it until tender)
3. 5 tbsp of chilli sauce
4. 2 tbsp of blended chilli
5. salt 
6. onion and garlic 
7. a bit of oil for frying/ cooking 

Cooking procedures:

1. Saute the onion and garlic 
2. Then add the blended chilli
3. Add the meat
4. Add the pasta
5. Put some salt and chilli sauce 
6. Turn off the stove

Spaghetti sauce with lamb meatballs

Masa cuti skolah itu hari pergi ke rumah adik ipar di KL. Sempat masak spaghetti ni utk dijadikan hidangan sblm berangkat balik ke kuantan. Semua bahan ada dlm peti sejuk serta dalam kabinet dapur. So tak teragak2 nak masak. Hanya perlu masak sauce dan terus hidangkan. Lets look at the ingredients:

Sauce for spaghetti:

1. 1 tin of prego sauce
2. Ramly minced meat
3. 3 pieces of cheese
4. salt (not too much since it will make the sauce salty. The cheese are already salty)
5.  1 tin of water (use prego's tin to measure the water)
6. 6 ready-made lamb meatballs (since there are already available in the kitchen)
7. white pepper (optional)
8. 1 onion
9. 1 garlic

Cooking procedure:

1. In a wok, saute onion and garlic
2. Add in prego sauce + water
3. Then add in minced meat
4. Add in meatballs
5. Let all the ingredients to be cooked for 7 mins.
6. Add in salt
7. Finally add in cheese
8. The spaghetti is tastier to be eaten while it is still hot 

the lamb meatballs that I use for this menu..

the sauce ..still hot and ready to be eaten

I use Mc Cormick white pepper that can be bought at Giant

here you are...a plate of spaghetti

the sauce for the spagetti

Macaroni with chicken ball

A plate of chicken that was already blended 

The soup

Boiled macaroni

The macaroni ready to be eaten

 

Kethcup sauce with small chillies

Preparing macaroni chicken ball is like preparing macaroni soup or akin to mi calong. In preparing mi calong, you have fish ball. But for macaroni soup, you make chicken ball. This dish is requested by my sons. They like to sip the soup. Click to the mi calong's recipe to know how to prepare this dish.

Laksa Penang

The fish use to make the gravy

Boil the fish with little water

The fish after they were blended  

The water that comes out from the fish. When you add the fish bones and the flesh and sieve it, you'll produce this for gravy

The fish bones that you blended. Decide if you want to continue blending it. I blended for twice when the condition of the bones is like this

Bunga kantan for garnishing

 A plate of laksa penang

Ingredients 

1. 1.5 kg of fish
2. 10 cups water
3. 12 dried chillies - scalded and left to stand
4. 6 fresh red chillies
5. thumb-sized piece of mature turmeric
6. 3 stalks of serai
7. 300 gm shallots
8. 200 gm belachan
9. 2 stalks of bunga kantan
10. 8 stalks of daun kesom
11. 1 Tbsp sugar
12. 2 tsp salt
13. 2 cups assam water
14. 1 cucumber
15. half a pineapple
16. 1 big onion
17. 1 bunch mint leaves
18. 1 stalk lettuce
19. 2 sweet pickled cucumber
20. laksa noodles

Preparation:

The items 3 to 7 are finely ground; using only 3 of the red chillies for grinding, as the other 3 chillies are sliced and are for the the garnishment, while the fish is deboned after cooking
The "bunga kantan" and the "daum kesum" are thinly sliced; use only one of the "bunga kantan" for the gravy; the other is meant for the garnishment.

For the gravy:
Bring water to the boil and cook fish. Debone fish and return fish bones to the stock and simmer for 20 to 30 minutes, then strain the stock. Add ground ingrediants to the stock and boil with one bunga kantan and the daum kesum. Simmer for 20 more minutes. Add the deboned and shredded fish and the assam water, and season to taste. 

For serving:

Place the laksa noodles in a bowl. Top them with your choice of sliced or shredded vegetable garnishment, then ladle simmering gravy over the noodles.

Laksam

 Seceduk bancuhan yang diletakkan diatas tudung periuk 

Bancuhan yang kurang pekat spt. yg disarankan dari resepi asal

 Laksam yang telah siap digulung

Sepinggan laksam 

Last two weeks I cooked laksam. The recipe was taken from a magazine, Mingguan Wanita printed in 2009 if was not mistaken. Indeed, it was really easy to make the laksam. Yet, I still could remember the way my mother  cooked it. The recipe couldn't challenge my mom's, though. Now, here's the recipe. 

Ingredients for the laksam itself: 

1. 2 cups of wheat flour
2. 2 cups of rice flour
3. 2 cups of water 
4. salt to taste

Procedure of cooking laksam:

1. In a bowl, mix wheat flour, rice flour, water and salt (henceforth I named it as laksam mixture)
2. Stir it to ensure all ingredients are mixed well
3. Heat steamer
4. Using a pot cover (small cover pot that can fit into the steamer), pour one ladle of laksam mixture
5. Wait for only 5 minutes or so for it to be cooked 
6. Once you remove the cover pot from the steamer, place it on a table or floor. It's time to fold the laksam. I use my fingers and a spoon to fold it. Be extra careful because it is really hot. Yet, I suggest that you fold the laksam while it is still hot. 

Ingredients for laksam's gravy : 

1. 1/2 kg or a kilo of fish (of any type)
2. 200 ml of santan (I purchased Ayam brand. I small box equals to 200 ml. Mix it with 2-3 cups of water depending on how much condensates you want it to be)
3. salt to taste
4. 1 onion and a couple of garlic

Procedure for cooking the gravy for laksam:

1. Steam or boil the fish. If you boil the fish, don't throw the water. You'll need it to mix it with the fish later
2. Debone the fish
3. In a blender, put the fish you've already debone. Add water (as I recommended in no. 1)
4. Use sieve to sift the fish and bones 
5. Concerning the bones, don't just throw it like that. Instead, blend it altogether so that you can add also it in the gravy. It's much tastier. Trust me! So, you need to sieve and sieve until you really sure that it is really VERY FINE.

Serving:

1. In a plate, cut laksam using scissor. You may need 2-3 roles of laksam for one serving
2. Pour a ladle or two of kuah laksam onto it 
3. Spread, cabbage or cucumber, belacan (shrimp paste) and grind chillies on it. Alternatively you may use long beans as well.

I really love laksam. And this is a worth of a cooking experiment!

Fried Long Fong Mee

Fried Long Fong mee (Long Fong noodle) is easy to make. I always have the stock at home because sometimes yellow mee is not really convenient due to expiry date. Though Long Fong mee also expires, the date, however, is longer. The saucer that you see in this photos is the property of mother's in-laws. Doesn't it look perfect with the noodles for serving decoration?

Ingredients:

a packet of Long Fong noodles

a cup of bean sprout

2 tbsp of dried prawn (mash)

1 onion

2 garlics

oil for cooking

tomato sauce

chilli sauce

soy bean ketchup

salt

Preparation procedure:

Boil Long Fong mee. Toast it and set aside. In a wok, pour oil. Saute onion and garlic. Add mash prawns. Pur in tomato sauce, chilli sauce and so bean ketchup. Then add in Long Fong mee. Finally, add in bean sprout. Cooking time less than 15 minutes. For serving, spread fried shallots. If pickle chillies are available, it will better. The dish is suitable for breakfast or even for afternoon tea.

Fried instant noodles

My eldest son requested  instant noodles the other day. Due to instant noodles especially its gravy was not healthy, I then decided to fried the noodles. The noodle in the picture above was cooked like mamak style , yet, instead of using yellow noodles you substitute it with maggie mee. It is best to serve hot. Here's the ingredients that you need to have: 

Ingredients

2 packets of maggie mee/ noodles (boil and filter it-set aside)

1 onion and 1 garlic 

oil for cooking 

some vegetables (chinese mustard, tomatoes or bean sprout would do) 

3-5 tbsp of sweet soya sauce

3 tbsp of tomato ketchup*

*you may also add chilli sauce if you want. The kids would be eating the noodles so I omitted it.

For garnishing

red chillies 

fried shallots 

Procedure for cooking  

In a wok, pour oil. Saute onion and garlic. Add vegetables then instant noodles that you have already boiled. Cook for just for a minute or two. Just to make sure that all ingredients are mixed well. That's the end of the procedure of preparing fried instant  noodles. It's ready to go inside your stomach. For serving, spread shallots and limau kasturi (calamondin) on the noodles.

Kokya

 

Kokya is my late mother-in-law's recipe. She often cook it during ramadhan. Again mi lidi (of RM1.00 per package) is used as the main ingredient for the dish. It is eaten with gravy that is called kuah lemak. My husband likes it a lot, yet, he does not favour the gravy. Belacan (shrimp paste) will do for him. I'm not sure where the dish gets its name from but I'm sure it tastes good. By the way, the preparation time was roughly 20 to 30 minutes.  It is suitable for breakfast especially on holidays. Also, it can be served for your guest. Do try this recipe. Below are some of the ingredients (basic huh?) you need to prepare the dish.

Primary Ingredient:

1. a package of mi lidi (noodle)

Boil the noodle and use a filter to toast water from the noodles

Ingredients for garnishing: 

1. mash chillies*

2. cucumber slices

3. belacan (a Malay sauce made with dried shrimp paste and chilies)

4. lemon or limau kasturi 

*I use mash chillies that I make on my own. Cut dried chillies. Boil them. In a blender, put chillies and pour in some water. Blend them well and its ready!

Ingredients for gravy: 

1. a kilo of fish (I prefer tamban)

2. 2 onions and 1 garlic

3. 3 cups coconut milk

4. 1/2 tbsp of pepper

5. 2 cups of water 

6. a pinch of salt

* To make the gravy thick, adjust water and coconut milk.

Procedure to prepare gravy:

1. Poach fish and separate bone of the fish 

2. Use residual of the water that you use to poach the fish to blend the fish. In other words,  the water that you use to poach the fish, will also be used when you want to blend it.

3. Mash onions, garlic and pepper

4. In a pot, pour coconut milk 

5. Add in onions, garlic and pepper

6. Let all the mixture boil for 10 minutes or so. Just enough to cook the coconut milk. 

For serving, put the noodle in the middle of a bowl. Add in shrimp paste, small slices of cucumber, and a slice of lemon/ limau nipis. Then, pour in the gravy at the area around the noodle.

Mi Goreng Hailam

This is mi goreng hailam I cooked for dinner last night. I bought monthly groceries yesterday after fetching my eldest son, Haziq from school. The ingredients are basically easy to get and the preparation was less than 15 minutes. I sliced chickens and prepare prawns and cuttlefish all at the same time. For vegetables, I used carrot, chinese mustard and cabbage. It's very quick and you still have much time to do house chores or play with your kids after that.       

Ingredients
1. a packet of yellow noodles
2. 1/2 cup of chicken
3. 1/2 cup of prawns
4. 1/2 cup of cuttlefish
5. some cabbage, carrot and chinese mustard6. 5 tbsp of tomato sauce
7. 3 tbsp of pepper sauce (I prefer the pepper sauce made from Sarawak)
8. 7 tbsp of oyster sauce
9. 2 cups of water
10. Onion and garlic
11. red chillies/ fried shallots for garnishing
12. oil for cooking         

Preparation procedures
1. Saute onion and garlic
2. Add in chicken and stir well (cook for about 7 min. or so)
3. Add in prawn and cuttlefish (cook for about 3 min. or so)
4. Pour in water
5. Add in tomato, pepper and oyster sauce
6. Add in all the vege.
7. Turn-off the stove    

For serving, put mi goreng hailam in a bowl and spread red chilles as well as some shallots on it. If you like, you can also spread some spring onions. Add water if you want the gravy to be a little watery. And of course, if you want to be a little spicy, add pepper sauce.

Char Keow Teow



I cooked Char Keow Teow for lunch when my father-in-law stopped by at the house before going to the mosque for Friday prayers. For a quick dish, I think Char Keow Teow is best when it is still hot. All the ingredients for Char Keow Teow  are already in the refrigerator, so I guess they are perfect mixture to make the noodle. It didn't take me long to prepare it. And once my husband and my father-in-law got back from their prayers, I served it perfectly.

Ingredients
1. 1 packet of keow teow
2. 1 cup of bean sprout
3. a hand-full of chives leaves
4. 3-4 cups of prawn stock
5. 2 onions (dice)
6. 1 garlic (dice)
7. 500 gms of prawn
8. 2 eggs

Preparation
1. Prepare chicken prawn first by peeling the prawn's skin. You may also include the prawn's head if you want. Add in water and let it boil for 10 minutes.
2. Saute onions and garlic
3. Add in the prawn's stock
4. Add in prawn. Let the ingredients that you add in thus far for 7 minutes
5. Then, add in keow teow
6. Turn off the stove
7. Add the eggs
8. Add bean sprouts and chives leaves

Garnishing
You may spread fried onions, red/ green chillies and spring onions. Serve it hot.

Mee Calong

Mi calong is always a choice whenever I want to eat soup with noodles. It is called mi calong because of the fish ball that you make to eat with the noodles. I don't know the origin of the recipe but it's famous in the East Coast of Malaysia. In fact, if you were to go to Kuantan, the area in Beserah is the place/location where you can get the 'original' mi calong- so called. I learned this recipe from my late mother. She was from Terengganu. And in the state, it's a quite popular dish for breakfast or afternoon tea (Malaysians like to eat. I guess mi calong is perfect for any time). The ingredients for mi calong are:

Ingredients A

1. 1 packet of Long Fong mi (or called as mi batang/ mi lidi)

Ingredients B

Ingredients to make fish balls

1. 1/2 kg of tamban fish (family of sardin). You can have a kilo if you want [no harm ;-) ]

Ingredients C

These ingredients are used to make the gravy: 

1. 3 cups of water (depending on how much you want the soup)

2. 2 onions

3. 1 garlic 

4. 1 tsp of pepper 

5. a little bit of oil to saute ingredients 2 to 4

6. Chinese mustard as much as you like (you can also have other vege. you like- perhaps cabbage)

Procedure to prepare the gravy:

1. Heat the oil

2. Saute onions, garlic and pepper

3. Few second then, pour the water (once you can smell the aroma of garlic, onion and pepper being sauted)

5. Add the Chinse mustard

6. Cook for about 10 minutes then switch off the stove

Procedure for serving:

1. Put the mee calong in a plate

2. Add in the gravy

Spaghetti Bolognaise

Couldn't remember when I cooked this dish. But what I remembered was we ate this for breakfast as well as lunch. Coincidentally, all the ingredients are in the fridge. And thus, I didn't need to go to the store to get the minced meat or capiscum. All you need to have are 1/2 packet of spaghetti, 1 cup of minced meat (I choose Burger Ramly- easy to get at any store), 1 cup of tomato sauce, 2 cups of water, 1/2 cup of red and green capiscum (yellow capiscum is also ok. It adds to the colour of the dish), 1 cup of button mushroom (I used Ayam brand- halal, InsyaAllah), 1/2 cup of onion and some garlic, 1 tbs of oil for cooking

To cook spaghetti is easy. Add some water in the pot and add in the spaghetti. Cook to 10-15 minutes (until it is soft). Or you may cook according to the instructions of the food packet. Now, what you need to do to prepare for the gravy is to firstly heat the oil. Saute garlic and onion. Add in minced meat. Cook for about 7 to 10 minutes. Add in tomato sauce and water. Then add in all the vegetables. The mushroom should come last because it is fragile.

This dish is fairly easy to cook at anytime. You don't have to wait for buying spaghetti sauce in the supermarket (and this sometimes is only an excuse for not cooking) because basically what you need to make the gravy is to only add tomato sauce and couple cups of water. My eldest like it a lot.. and of course it taste much tastier when you serve it hot. In serving spaghetti, put on the noodles first, then pout gravy on top of it. I like the gravy to be a little bit thick.

Macaroni Soup

This is the macaroni I cooked in my sister in-laws house. Since there are some carrot, Chinese mustard, half packet of macaroni, some chicken in the fridge, I then decided to cook this dish. The kids love soup and there I was cooking the dish for my family as well as hers. The ingredients you need are:
1. 1/2 packet of macaroni of any type
2. Some Chinese mustard. As you like
3. 1 carrot
4. 1 cup of chicken meat
5. water to boil the macaroni
6. Oil for cooking
7. 2 onions and some garlic (minced)
8. 2-3 cups of water

Procedures:

1. Boil the macaroni in a pot until it is soften 
2. To prepare the soup, what you basically need to do is
a) Heat the oil
b) Saute the garlic and onion
c) add in the chicken
d) add in water
e) let it boil for 10 minutes
f) add in carrot and chinese mustard
g) let it cook for another 5 minutes before turning off the stove

Macaroni soup is kind of heavy for a dish. So you can serve it for lunch or dinner. The choices of vegetables are not limited to just carrot and Chinese mustard. You can also have mushroom, bean (green soy), toufu (bean curd) and others if you like.