Ayam Goreng Nestum Dengan Sos Madu

The original recipe is Ayam Goreng Cornflakes..but when i peeked into the pantry..our cornflakes had all gone..and i wasn't feeling like going to the mart just to get the new box of it..actually the mart is located just about 1/4 km jer from my house..but when the malas feeling melanda..the idea to improvise suddenly visits my head laaaa..since kemalasan level yg tersangat tinggi had haunted me that day, so i replaced cornflakes with nestums (nestum anak ni hehehe)..when serving, i poured some honey sauce over the chicken..the original recipe doesnt use honey sauce..the kids just luv it..the crunchiness of the chicken and the sweet and soury taste of honey and thai sauce..


AYAM GORENG NESTUM DENGAN SOS MADU

10 keping isi ayam - ambik bahagian dada and slice into thin slices
1 mangkuk nestum
4 camb tepung ubi

Bahan Perap:
3 camb rempah kari
1 camt serbuk lada sulah
1 inci halia - giling
2 ulas bawang putih - giling
1 biji telur
garam

Sos Madu:
5-6 camb pure honey
3 camb thai sauce
1 biji bawang putih - cincang halus
1 camt halia cincang
3 camb air
1 camt tepung jagung - if necessary to thicken the sauce

Cara-cara:

1. Ayam dicuci, potong menjadi keping kecik. Perap dengan bahan perapan selama 1 jam. Lagi bagus masa perap tu letak dlm peti ais.

2. Nestum dan tepung ubi dicampur bersama. Ambil isi ayam yang telah diperap, golek-golekkan di dalam mangkuk nestum dan digoreng di dalam minyak penuh hingga masak dan garing. Angkat dan sejatkan.

3. Untuk sos - masak semua bahan hingga mendidih..sesetengah orang tak letak pun bawang putih dan halia..tapi i memang suka garlic and ginger..thats why la i letak..kalau sos tak cukup pekat leh tambah bancuhan tepung ubi..tapi kalau dah pekat tak yah la letak lagi..

4. Semasa menghidang..curahkan sos ke atas ayam goreng nestum. Kalau guna cornflakes pulak, pun ikut cara yang sama..cuma cornflakes tu diramas hingga hancur..

5. Boleh makan dgn nasi putih..atau pun dijadikan snack waktu petang..kids memang suka!

Ayam Percik

For berbuka today..ayam percik..tapi i perap kejap jer..sepatutnyer perap lama sikit, lagi sedap..paling best perap semalaman dalam fridge...hubby beli ayam on his way home from work..i cuma guna 1/4 of the whole chicken..bulan posa ni siang hari memang macam macam rasa nak makan..my good neighbor lak send me gulai ikan tongkol..end up nyer penuh table..yang syoknyer masak bulan posa ni, hubby tak berat tulang nak nolong kat dapur..kalau diamalkan sikap suka membantu tu sepanjang tahun and bukannya limited to bulan posa jer kan bagus..sejukkkkk jer mata memandang...hehehe


AYAM PERCIK

1/4 ayam - i pilih chicken breast - dikelar

Bahan A
1 biji bawang besar
1 ulas bawang putih
3-4 biji cili kering
1 inci halia
1 inci lengkuas
1/2 inci kunyit hidup
1 camt jintan manis
1 camt jintan putih

Bahan B
1 mangkuk santan pekat
2-3 keping asam keping
sedikit gula melaka
garam
2 batang serai - diketuk
1 camb tepung jagung - bancuh dengan sedikit air
Daun limau purut

Cara-cara:

1. Bahan A dikisar hingga lumat. Ambil sedikit untuk perapan ayam..perap ayam sekurang-kurangnyer sejam..lagi sedap kalau diperap semalaman di dalam fridge.

2. Campurkan Bahan A yang telah dikisar dengan bahan B kecuali tepung jagung. Masak di atas api hingga mendidih dan dimasukkan bancuhan tepung jagung untuk memekatkan kuah. Rasakan garam gula.

3. Ayam yang telah diperap dipanggang di atas api..nak panggang dalam oven pun ok..tapi i suka the original way of preparing ayam percik which is panggang kat atas bara api.

4. Semasa memanggang..percikkan kuah percik yang sudah dimasak tadi. Jgn lupa campurkan sedikit minyak masak supaya ayam percik berkilat..

5. Dimakan dengan nasi putih..sesuai utk berbuka puasa..boleh guna resepi yang sama untuk menyediakan ikan percik..

Senangin With Thai Sauce

Burp!! Banyak tul we all makan malam ni..the menu was so very simple..senangin with thai sauce and tomyam seafood..cukup ler tu for tonite as i have my MBA assignment that has yet to finish..we all makan sampai licin...look at the fish la..tinggal tulang jer..dgn sos thai tu habis we all licked clean hahaha...lepas tu tak larat nak gerak..hahah macam ular sawa kekenyangan..i bought this ikan senangin at the wet market last saturday..fresh tul senangin that morning..hubby lak tak kenal ikan senangin..and he wondered how it tastes..so i beli la sekor which cost me RM5. Then i teringat dekat this 1 bottle of thai sauce that i bought a few weeks ago, lama dah dia rest dalam pantry kat dapur tu, masa nak kerjakan sos tu dah sampai i guess. Sos tu i bought at TF..i dun know if there is other thai sos of different brand..tapi i beli yang cap ayam ni..actually i tatau aper dia tulis kat botol tu coz dia tulis dalam bahasa thai..but i kenal thai sos coz selalu makan kat restoran siam..ada kawan kat oversea tanya mana nak dapat thai sos ni..well, kalau time i dok US dulu..we had this one asean mart yang jual byk cooking ingredients from asia ie daun kesum, serai, rempah kari adabi, asam keping etc..sos ni available kat situ..Sebenarnyer kalau makan kat restaurant, depa tak masak pun sos tu..depa cuma goreng ikan and tuang sos over the fish..and letak cosmetic ie salad, timun cili etc..tapi my recipe, i masak dulu sos tu and letak garlic n ginger coz the taste would definitely be different..tapi malam ni cosmetic tak banyak coz semua tu tak der dalam fridge..therefore, pardon the not-so-inviting presentation..


SENANGIN WITH THAI SAUCE

1 ekor senangin - cuci

Untuk dilumur pada ikan:
1 inci halia
3 garlics
1 cm kunyit
garam
Sedikit tepung jagung

Untuk sos:
1/2 botol Thai sos - depends on the fish size
3 garlics - cincang
1 inci ginger - cincang
1 camb minyak untuk menumis

Untuk hiasan:
1 biji bawang besar - potong bulat
1/2 biji timun - parut panjang
1/2 batang carrot - parut panjang
daun bawang dan daun ketumbar
Daun salad

Cara-cara:

1. Halia, bawang putih, kunyit dan garam ditumbuk lumat dan dilumurkan pada ikan. Kemudian salutkan ikan dengan tepung jagung dan digoreng dalam minyak penuh hingga garing. Angkat dan ketepikan.

2. Untuk sos: dalam kuali yang berlainan, panaskan minyak dan tumis bawang putih dan ginger yang dah dicincang hingga garing.

3. Tuangkan Thai sos ke dalam kuali dan dikacau. Biarkan sos mendidih dan masukkan bawang besar. Jangan biarkan bawang layu..nanti tak sedap

4. Di dalam pinggan, susun salad, letakkan ikan, taburkan carrot dan timun parut dan dicurahkan sos thai di atasnyer. Taburkan daun ketumbar..

5. Sedia untuk dimakan! Tengok la we all makan..tinggal tulang jer senangin tu..

Fettuccine Alfredo

This is for our dinner tonite..fettucini alfredo..it has been quite a long time since the last time we ate this dish..i used to eat it a lot when i was working on a part time basis as a food server at Sandburg Cafe back when i was a student at UWM USA. After all, this was all i could eat back then when it came to halal matter as the original recipe of alfredo sauce is free from any meat. Its base is cream, a lil flour to thicken the sauce, some mushrooms, and herbs and some seafoods such as shrimp, crab meat, and clams. But today im gonna use instant alfredo sauce of cos heheh.. When i finished my final exam for my first paper of my final semester this afternoon, i felt quite in a mood to have an italian meal for our dinner. Besides, i felt good about my performance in this class, i got 94% for my mid term exam, only 67% for my group assignment 1 (but well, its ok..at least we passed and we still have a few more group assignments and i hope the other will give us higher marks) and i think i have done good in my final this afternoon..well im not sure about the case study, but what the heck it's done already! That is what matters the most haahahahah. So i dropped by the Giant on my way home, picked the necessary ingredients to cook for our dinner and then i headed straight home.


FETTUCCINE ALFREDO

1 packet of Fettuccine - well, as usual i'd use san remo. Im a loyal customer of it, in fact i didnt even register my thots to other brands, i guess san remo should reward me with free pasta for this free advertisement of words of my mouth, or rather words of my fingers...hehehe
2 cans of alfredo sauce - i used prego, 290gm per can
2 tsp of butter
5 garlic - chopped
1 shallot - minced
parsley - chopped
1 tsp of white pepper
4 shitake mushrooms - button mushroom is fine too
1/2 cup of chicken sausage - sliced
1/2 cup of shrimp - remove the skin (skin or shell? Well, remove the kulit)
1/2 cup of crab meat
1 bell pepper - diced
Parmesan cheese
Oregano leaves

Methods:

1. Cook the fettuccine in boiled water until it softens. Rinse and mix the soft fettuccine with some olive oil to avoid it from sticking with each other. Rest aside.

2. Heat and melt butter in a medium size pan. Saute the garlic and shallot until golden.

3. Add mushrooms, chicken sausages, shrimps and crab meat. Cook until it turns golden and add in the diced bell pepper.

4. Add the Alfredo sauce from the can, make sure to add 1 can of water, otherwise the sauce would be too thick. Sprinkle some white pepper and oregano leaves. Let it simmer for a while.

5. Serve the sauce over the fettuccine, and sprinkle with chopped parsley and Parmesan cheese.