Sup Tulang Rusuk

Sup yang senang dan tak banyak kerenah. Just reneh jer atas dapur sampai daging empuk..but the result emmmmm delicious! I love tulang rusuk very very much, well if compared to other tulang of course such as tulang belakang or tulang leher. I like tulang rusuk more. Kalau time raya korban memang i akan bedal tulang rusuk ni bebanyak, either masak sup, or masak singgang kelantan, or masak gulai darat..mmm memang sedap. Kat Tg Malim ni 1 kg of tulang rusuk cost me RM18, i dont know about other places, but in Kelantan it is selling at much cheaper price. When it comes to daging..mmmm i miss my home town very very much. Daging batang pinang only cost RM15 over there but it is RM25 here. Well i got it for RM22 from Hub Halal Tg Malim. Perhaps because of the inconsistency in supply level had pushed the price higher here. Cheeeewah im talking like an economist pulak. However, regardless of the price level, if an eater has to eat, an eater has to eat it anyway, at any price affordable to one's pocket..as i mentioned in my earlier writings, i hardly think twice when it comes to stuffing my stomach. Call me bad spender, but hahhaha i am...


SUP TULANG RUSUK

1 batang tulang rusuk - make sure to ask the seller to chop it for u unless u have sharp axe at home. Cuci dan toskan.
1 paket rempah sup tulang - i alwiz chose adabi or mak siti
4 biji bawang putih - ketuk
2 biji bawang besar - belah 6
halia - thumb size, ketuk
daun sup, limau nipis, cili api, bawang goreng
ubi kentang - kupas kulit, belah 4
Minyak untuk menumis
1 liter air

Cara-cara:

1. Panaskan minyak dalam periuk. Tumiskan bawang puith, rempah sup dan halia hingga kuning dan naik bau.

2. Masukkan tulang rusuk yang telah dicuci dan juga air. Renehkan hingga tulang empuk. Tambah air jika daging belum empuk. Kalau ada pressure cooker will make the cooking process easier and faster.

3. Masukkan kentang dan bawang besar dan dimasak lagi hingga kentang empuk. Rasakan garam gula.

4. Semasa menghidang, taburkan daun sup yang dipotong halus, cili api potong, dan bawang goreng serta perahkan air limau nipis.

5. Boleh dimakan dengan nasi putih. For my family, sup tulang rusuk and telur dadar will just do...mmmmm sedap! Sup ini boleh gak dimakan dgn macaroni, bihun or mee.

Gulai Kawah Daging Rusuk

Today my MBA class started more than 3 hours late, so we had to finish late as well as the lecturer needed to cover 2 more chapters which will be tested in the final exam next week. As soon as we were dismissed from the class, without a second thot, i drove straight away heading my way to Tesco (if only we had Tesco in Tg Malim), as usual i'd alwiz buy sumthing for my girls..i just dont have a heart to look at their sweet innocent faces waiting for me at the door as i drive into the porch and keep yelling "mama balik mama balik...mama beli ape utk kakak dgn adik?" so i bought them some love letters (kuih belanda), and a box of large frozen peperoni and cheese pizza for dinner tonite...i wasn't planning to cook this gulai kawah in the first place coz i thot hey i must be very tired from the class and the driving and i still have a few yet to be done assignments, so lets have sumthing easy and fast to prepare, a pizza would just be fine, but as i walked thru the isle of these groceries to the frozen meat section inside this hypermarket, i suddenly came across this fresh, cut into cubes, cleaned and ready to cook local meat, sad but true, we hardly found fresh meat in Tanjong Malim. Last few months, i felt very relief when Hub Halal near my house had this fresh meat in their store but it didnt last long..when i called the salesboy a few weeks after that and asked him if he could save me some of the fresh meat, and some ribs of course (i like ribs very very much) he had then dissapointed me by telling that the meat wasnt available anymore..i thot it was temporary but it has been a few months now, and they dont seem like they are offering it anymore.. they said it is supply shortage problem..well since the meat is hard to get in my area, so i decided to buy 2 packets of it today, 1 packet cost me about RM5++, i was considering to cook some soup but my enjoy-to-eat-my-cooking husband felt like eating some gulai kawah..this gulai kawah is supposed to be cooked in a kawah (thats where it got its name i guess), but i dont have any kawah at the moment (never plan to buy 1 actually), so i just cooked it in a regular pot (pot cap buaya tau heheh)..this gulai kawah is very famous in Kelantan..the taste is different from regular gulai, or some places call it curry..lets share the recipe..


GULAI KAWAH DAGING RUSUK

300 gm fresh meat, ribs will also do - cut into 1 1/2 inches cubes
2 camb rempah gulai darat/kawah - jadikan pes, i bought this rempah at pasar Siti Khadijah KB,
1 batang kulit kayu manis
2 kuntum bunga lawang
3 kuntum bunga cengkih
4 biji buah pelaga
1 camb kerisik
1 mangkuk santan
sedikit gula melaka
2 keping asam keping
Minyak untuk menumis
Kentang - optional


Bahan kisar:
2 ulas bawang putih
4 ulas bawang merah
2 tangkai cili kering
1 camt biji ketunbar
2 cm lengkuas
2 cm halia
2 cm kunyit

Cara-caranya:

1. Panaskan minyak dalam periuk, tumis kulit kayu manis, bunga lawang, bunga cengkih dan buah pelaga hingga wangi. Masukkan bahan kisar dan tumis hingga garing.

2. Masukkan pula pes gulai kawah dan kerisik, tumis hingga naik bau dan pecah minyak.

3. Masukkan daging/ribs dan tambah air dan masak hingga daging empuk. Kalau tak empuk boleh tambah air lagi sampai daging empuk.

4. Bila daging dah empuk, masukkan santan, asam keping dan gula melaka. Renehkan hingga mendidih dan pecah minyak. Rasakan garam gula. Kalau suka boleh juga diletak kentang..

5. Boleh dimakan dengan nasi putih..

Udang Masak Krim Keju

First time makan this dish was at Garden Seafood back in year 2007. Masa tu office hubby buat majlis buka puasa. Tapi Garden Seafood guna udang besarlaaaaa. Sedap giler..The majlis buka puasa was treated by this one vendor if im not mistaken, heh i always enjoyed buka posa if treated by my hubby's office coz the lauks semua beshhhhh giler heheheeh..masa tu makan udang masak ni..like alwiz i 'd wonder how the chefs actually cooked this, rasa creamy, cheesy..lemak berkrim jer...memang sedap..n boleh menambah breat badan heheheh..so i browse in the internet..tapi tak jumpa until i decided to bedal jer this recipe based on how my tounge told me about its ingredients after savoring it a few time at the Garden Seafood. Eventhough main campak2 jer..but the result was amazing..sedap!

UDANG MASAK KRIM KEJU
(For 4 pax)

10 udang galah - udang galah ni i beli kat pasar Tg Malim RM20/kg
3 ulas bawang putih - cincang
1 biji bawang besar - cincang
2-3 biji cili api - potong kecil
1 tangkai daun kari
2 camb butter untuk menumis
Sedikit carrot - potong panjang 1 inci
Sedikit brocolli
1/2 tin susu cair
3- 4 camb parmesan cheese
1 tangkai daun pudina
garam dan gula to taste

Cara-cara:

1. Udang dicuci dan diperap dengan lada hitam, bawang putih dan sedikit garam. Goreng hingga masak dan ketepikan.

2. Panaskan butter dalam kuali, tumiskan bawang putih, bawang besar, daun kari dan cili api hingga garing.

3. Tambahkan susu cair, carrot dan brocolli. Kacau dan masak hingga sayur 1/2 masak.

4. Masukkan pula cheese dan dikacau rata. Masukkan udang yang telah digoreng dan daun pudina ke dalam kuah cheese dan digaul rata.

5. Rasakan garam dan gula.

6. Hidangkan dengan nasi putih....Beshhhhh

Pau Kelapa

Yesterday was the first time i steamed this kuih memang suka sangat dengan kuih ni..selalunyer beli kat kedai..4 biji seringgit..but the size was a lil smaller than the one cooked by me..i tak berapa berkenan dengan pau yang selalu org jual kat R&R yang ada inti kaya, daging, ayam, etc tu..not that i don't like the filling, but i don't like the texture of the pau itself..pau tu kalau sejuk dia mesti keras..but this one using traditional recipe, dah sejuk pun tak keras...got the recipe when i visited my auntie in Bukit Mertajam early this month..she cooked some soto and this pau for us..i asked her the recipe and she doesn't hesitate to share..most of the time i'm not really keen on preparing traditional kuih..coz usually traditioanl ones requires not hard, but cannot-do-the mistake steps..biasaklah i ni memang suka yang cepat and senang..but this one is practically easy to prepare, yet delicious..the whole family suka..the recipe gave me 21 paus, of course of different sizes coz i didn't weigh the dough before i fold it into a pau. But well, as a proverb says..size doen't matter, the taste does hehehe..my husband had 6 of it yesterday..handed 5 paus to my good neighbor, the rest 14 were cleared by along, wawa and my mom..i could only have 2 of it uhukkkssss..so i'm planning to steam another batch today..of course with different filling...beef filling sounds mouth watering to me..


PAU KELAPA

Untuk doh:
500 gm tepung gandum
1 paket mauripan yis (11 gm)
350 ml air suam
2 camb planta/mentega
2 cam gula
Daun pisang atau tracing paper untuk alas pau

Untuk inti kelapa:
1 biji kelapa parut (pastikan kelapa muda)
2-3 keping gula melaka
Gula pasir jika perlukan lebih manis
1 camt garam
1 mangkuk air
2 helai daun pandan

Cara-caranya:

1. Sediakan intinya. Hancurkan gula melaka dengan memasaknya dgn semangkuk air dan daun pandan di atas api. Tambahkan garam dan gula jika perlukan manis yang lebih. Bila gula melaka dan gula dah hancur, masukkan kelapa parut dan dikacau sebati. Masak hingga air gula menyerap masuk ke dalam kelapa parut dan sedikit kering. Ketepikan.

2. Sediakan doh: Satukan air suam dengan yis.

3. Di dalam bekas penguli, satukan butter dan gula, putar hingga hancur dan sebati. Masukkan bancuhan yis dan tepung secara berselang seli dan diuli selalu hingga menjadi doh yang kental. Perlu diingat, sukatan tepung adalah subjektif kerana ia mengikut mutu tepung.

4. Biarkan doh yang telah siap dicanai supaya ia agak 'naik'. Ketepikan 15 - 20 minit.

5. Ambil sedikit doh, canaikan di atas tapak tangan berbentuk leper, letakkan inti di tengah-tengah doh dan bungkus berbentuk bulat. Letakkan pau di atas daun pisang yang dipotong 1 inci x 1 inci.

6. Masak air didalam steamer hingga mendidih dan kukus pau selama 7 minit. Jangan dikukus terlalu lama kerana pau ni akan turun semula sekiranya oversteamed.

7. Sedap sangat! Selamat mencuba!

Gulai Darat Udang Galah dan Peria

Yesterday i pegi pasar Tg Malim, had no idea what to cook for lunch, main taram je..aper yang i nampak best i'll buy..(unhealthy buying habit..do not practise this)..until i saw this udang galah..murah beb, RM20 per kg. Udangnyer segar and ada telur..terus kecur air mulut..uuhhhhhmmmm sedapnyer! I began to plan the dish in my head, mmm masak lemak udang ni dengan batang keladi best gak..ternampak ler ada org jual batang keladi kat sebelah, just ada 1 ikat left..i voiced out the plan to my husband and he suddenly made his face..(MMmm tak suka sayur keladi la tu) terpaksala i memikir nak masak aper lagi dgn udang tu selain dari keladi...aper2 pun i bought the udang galah 1/2 kg which cost me RM10. Then i bought 5 biji buah peria katak (my favorite nih!)..then ari ni jadilah menu ni heheheh


GULAI DARAT UDANG GALAH DAN PERIA

1/4 kg udang galah - sederhana besar, cuci, potong janggutnya
3 biji buah peria katak
1 biji bawang putih
4 biji bawang merah
5 biji cili api
1/2 inci halia
1/2 inci lengkuas
1 camt biji ketumbar
1 cm kunyit
1 mangkuk santan
2 keping asam keping
gula dan garam to taste
cili hijau dan merah - dibelah 2

Cara-caranya:

1. Buah peria dibuang biji dalamnyer, di potong 1/2 cm tebaldan diremdam dalam air garam selama lebih kurang sejam untuk mengurangkan rasa pahitnya.

2. Bawang, ketumbar, cili api, lengkuas, kunyit, dan halia dikisar halus.

3. Didalam periuk, satukan santan, bahan kisar, udang, buah peria, cili merah dan hijau dan asam keping dan dimasak hingga mendidih.

4. Bila mendidih, rasakan masam, manis dan masinnya.

5. Sedap dimakan dengan nasi putih bersama masakan ala ala kampung yang lain...