Monday, September 21, 2009

Kak 'Ain's Nasi Tomato & Ayam Masak Merah

Thanks Kak Nor'ain for sharing your recipes :) I've given them a try here though I bet yours tastes way better than mine! Selamat Hari Raya Aidilfitri!

4 cups of brasmati, washed and strained
4 garlic, 8 shallots, 3 cm ginger, grind till fine
1daun pandan
1 cinnamon stick
5 cardamons
3 star anise
4 cloves
2 tablespoon Ghee
2 tablespoon cooking oil
1 cup ideal milk
1 cup coconut milk
1 and a half cup HEINZ tomato soup
2 and a half cup water
salt to taste
1 tablespoon sugar

1. Heat the cooking pot, melt the Ghee and oil.
2. Once the oil is hot enough, put in the cinnamon stick, star anise, cloves and cardamons. Stir.
3. When you can smell the aroma from the spices, add the grounded ingredients. keep on stirring, until there is no more water left, and oil can be seen in between the grounded ingredients.
4. Add daun pandan and the liquid (milk, santan, tomato soup, water plus salt and sugar). Let it boil, while stirring from time to time.
5. Once boiled, add the rice. Keep on stirring from time to time. When the liquid is almost dried, lower the fire to the minimum level and cover the pot.

1 chicken cut into small pieces, marinate with tumeric powder and salt for 20 minutes.Then fry till half cooked.

Blend 4 garlics, 12 shallots, 3 cm ginger till fine.

1 cinnamon stick, 2 star anise, 5 cardamon, 3 Tbsp blended dried chilli (rebus dulu cili tu sebelum blend), 7 Tbsp tomato ketchup, 4 Tbsp chilli sauce & a little asam jawa mixed with water, salt & sugar


1. Heat the wok, add oil, when it's hot, add the blended ingredients plus cinnamon, star anise and cardamon.

2. Stir until water is dried and oil can be seen oozing out from the ingredients.

3. Add the blended dried chilli, again keep on stirring till oil starts to form. Then add the sauces, let it boil before adding the half cooked chicken.

4. Stir thoroughly and add salt and sugar to can also add santan or ideal milk to have a different taste to it

Thursday, September 17, 2009

Abok-abok Sago Berwarna Warni (Colourful Sago Kueh)

In the spirit of Aidilfitri celebrations by my Muslim friends & family members, I dedicate this Sago Kueh to them :)

It's from the magazine FLAVOURS Sept-Oct 2009 issue pg. 69 "Abok-abok Sago Berwarna Warni"

450g Sago Pearls
8 Pandan Leaves
1 Coconut, grates (I used desicated coconut instead)
150g Caster Sugar
1/2 Tsp Salt
4 drops Red Colouring
3 drops Rose Essence
3 drops Green Colouring
Grated Coconut for topping (optional)

1. Wash & soak sago in water for 1 hour, then drain.
2. Shred & pound pandan leaves to extract the juice.
3. Mix sago with grated coconut, sugar, and salt. Divide into 3 portions.
4. Add Red colouring & Rose essense to the 1st portion.
5. Add Green colouring & Pandan leave juice to the 2nd portion.
6. Leave the 3rd portion white.
7. Grease a 23cm square tin, layer with green sago mixture & press firmly. Steam it for 15mins.
8. Add the white sago mixture on top of green sago & press firmly. Steam it for 10-15mins.
9. Add the red sago mixture on top of white sago & press firmly. Steam for 15mins.
10. Cool & cut into diamond shapes. You may serve with grated coconut.

This is how I pounded my shredded pandan leaves.. the old fashion way ;)
The wonderful colours of sago mixtures

All steamed & left to be cooled

Presenting : Abok-Abok Sago Berwarna Warni!