SOCIAL MEDIA

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Ayam Percik Da Bomb!

Monday, March 25, 2019

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Helllu!

This time I want to share resepi Ayam Percik. I think this dish quite is famous in Kelantan. Pergi pasar malam or bazaar confirm ada. Cuma sedap ke tidak je. 

I think the last time saya masak lauk ni was last year when I was in Rochester, living my happy life. Sekarang pun happy cuma bila dah stay berseorang diri ni, takde semangat nak masak grand grand gitu. Sekarang ni janji makanan masuk mulut pastu kenyang. Kalau rajin sikit pun bila weekend bertamu. Tapi, sebab still gigih nak share resepi, saya gagahi jua ke dapur. 


Bahan bahan:

1 1/2 sudu cili kering (kisar)
1 biji bawang merah ( kisar)
4 ulas bawang putih (kisar)
4 batang serai (2 dikisar, lagi 2 diketuk)
1 inci halia (kisar)
1 kotak santan (400mL
2 keping asam keping
Garam dan gula secukup rasa
Minyak untuk menumis

Cara -cara:

1. Panaskan kuali lepas tu masukkan minyak cukup cukup untuk tumis.
2. Masukkan serai yang diketuk. Kacau sampai naik bau. Jangan bagi hangus!
3. Tumiskan semua bahan blend KECUALI cili kering. Tumis sampai kering.
4. Masukkan cili kering. Kacau sehingga cili masak.
5. Masukkan ayam. Biarkan ayam mereneh selama 15 minit.
6. Masukkan santan. Kacau sebati. Masukkan asam keping.
7. Bila ayam sudah masak, keluarkan asam keping. Kemudian, masukkan garam dan gula secukup rasa. Ikut sedap tekak masing masing.
8. Asingkan 1/2 kuah dan set aside.
9. Masukkan ayam kedalam oven dan high broil selama 3 minit nak kasi rasa smokey taste and burn tiruan. Kalau nak smokey taste asli sila hidupkan grill pakai arang.
10. Serve lah atas pinggang dan siram kuah yang diasingkan tadi ke atas ayam. *refer gambar diatas*

Disclaimer: Kalau tak sedap, salahkan tangan yang membuat. Just kidding. Confirm lah menangis lagi makan ayam percik sebab sedap sangat. Nanti makan sambil tutup mata, tetiba bukak mata dah sampai Kelantan. Kah!

Sekian sahaja resepi kita pada hari ini. bertemu lagi di hari yang tak sama, masa yang tak sama tetapi di blog yang sama! Adios amigos!

















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Silky Smooth Classic Flan

Saturday, March 23, 2019

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Hello earthlings,

I officially decided to make Saturday as my experiment kind of day with FOOODDDD~ huh, I wish I have my own kitchen so that I can do my food experiment everyday because sharing the kitchen with strangers is really hard. I have to schedule my time to cook to prevent overcrowded environment in the kitchen. I will surely have my very own kitchen someday, but for now.. I guess my bank account is not gonna allow me to.

 Anyway, for some reasons I decided to make my own dessert. Well, I don't have any ice-cream stocked in my fridge, and just the thought of going out and buying it makes me feel lazy. The closest store I can get ice-cream is from ALDI, and for god’s sake it takes about 30 minutes to walk there. Oh also, I woke up this morning and the road was covered with snow. Yeah, I think it should be a really solid reason not to go out just to get a pint of ice-cream.

 Let's get to the point now. So, I made a very simple yet tasty caramel flan and trust me you can do it in like 15 minutes (that's just the preparation time)! I didn't have high hopes for how my flan was gonna taste. Knowing me, I am not really good at baking and I failed miserably. I nailed it this time around. I was amazed because it turned out so good. *still eating my flan right now*

By the way, Flan is a really popular creamy custard dessert in Spain. Malaysia has it too. We call it Puding Gula Hangus. Japanese called it Purin. What a cute name. I guess they all taste the same and probably the preparation is what makes them different. Before we start, don't worry if you don't have the mixer cause I don't have it too. I just use a blender to mix all the ingredients *wink*

Ingredients

For caramel 
3/4 cup of fine sugar
1 tbsp water

For custard
3/4 cup of fine sugar (you can reduce the amount of sugar if you are not so into sweet things)
1 can of evaporated milk
2 large eggs
1/2 tbsp vanilla essence *optional

Preparation

For caramel
1. Heat up your pan over medium heat. Put all the sugar for caramel. When the sugar starts to melt, stir constantly until it completely melts and turns dark brown.
2. Immediately, pour the melted sugar into ramekins and swirl it around to coat the bottom of the ramekins. Set it aside. (You can use any type of baking dish as long as they are oven-safe)

For custard
1. Preheat the oven at 350 degrees.
2. In a blender, put eggs, evaporated milk, vanilla essence, and sugar. Blend it all until they mix together.
3. Pour the mixture into the ramekins. Cover them with aluminium foil.
4. To bake, fill the baking dish with water about halfway up. Put the ramekins into the baking dish.
5. Bake the custard for 60 minutes. Cool the flan down at room temperature for 10 minutes.
6. To serve, run a knife around the edge of the dish, and invert the flan onto a serving plate.

Voila! Enjoy it while crying because you gonna be amazed how this simple dish can be so delectable!

 ** You can serve it warm or chilled! I served it with caramelized banana on top.
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Creamy Mushroom Rigatoni

Monday, March 18, 2019

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Hello earthlings,

Today, let's fly to Italy and dive into pool of cheese. I always wanted to try authentic Italian cuisine at least once in my life - luckily I finally did. I went to Boston last Thanksgiving and decided to do food hunting as well. I found out that there is a place called Little Italy located and the North End. It is only took us 10 minutes walk to go there from Quincy Market - one of the best market I've been to. Ehemm, if you are a fan of Italian food, I recommend you guys to step your foot to Carmelina's to get 'kick' by their scrumptious food. My ultimate favorite was Penne Capricciose. Hands up to the best pasta I ever had in my entire life.

I would love to eat it again if I got a chance, unfortunately Boston is about 3 hours drive from my place and I am not really good at driving (yet) and don't want risk my life driving alone just to eat a plate of pasta. So, it is best to create one! I am not a good cook myself but it is not wrong to give it a try. Okay, enough talking people, let's get started!

Bahan-bahan: 
  • 4 ulas bawang putih (dicincang)
  • 1 cawan cendawan 
  • 1/2 cawan baby spinach
  • 1/4 cawan tomato puree
  • 1 sudu besar butter
  • 1/3 cawan heavy cream
  • 1/4 cawan air
  • 2 cawan  Pasta Rigatoni
  • 1/4 cup mozzarella cheese
  • Garam 
  • Lada hitam
Cara-cara:

1. Panaskan air. Rebuskan pasta selama 8-9 minit dan tapiskan. Boleh kurangkan masa rebus untuk mendapat texture al dente. I like my pasta to be al dente! Simpan 1/2 cawan air pasta. 
2. Panaskan kuali menggunakan medium heat. Masukkan butter dan biarkan cair. 
3. Tumis bawak sekejap dan kacau supaya bawang putih tidak hangus. 
4. Masukkan cendawan. Kacau sebati. 
5. Masukkan heavy cream, tomato puree, dan air rebusan pasta. Kacau sampai kuah sedikit pekat. 
6. Masukkan pasta kacau sehingga sebati. 
7. Perasakan dengan garam dan lada hitam.
8. Masukkan pasta yang telas masak ke dalam bekas tahan panas.
9. Taburkan mozzarella cheese. 
10. Panaskan dalam oven. Broil selama 3 minit untuk mendapatkan cheese yang cair. 
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Nasi Ayam Hainan

Wednesday, March 13, 2019

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Favorite Nasi Ayam saya mestilah daripada The Chicken Rice Shop. Tapi, dekat US memang susah untuk dapatkan nasi ayam, so terpaksalah buat sendiri. Saya lebih gemar nasi ayam hainan berbanding nasi ayam biasa sebab saya suka rasa minyak bijan tu. Nasi ayam ni sangat senang nak dimasak, tetapi penyediaan bahan yang mengambil masa sedikit lama. 

Bahan-bahan:

Sup dan Ayam
  • 1 ekor ayam
  • 4 inci halia
  • 4 ulas bawang putih
  • 1/2 of bawang holland
  • 5 cawan air
  • Daun bawang 
  • 1 kiub ayam 
Nasi Ayam
  • 2 cawan beras
  • 2 inci halia 
  • 3 ulas bawang putih 
  • 1/4 bawang holland 
  • 2 helai daun pandan
  • 1 sudu besar butter
  • 1 sudu besar minyak bijan
  • 3 cawan air rebusan ayam
Pes halia
  • 4 inci halia
  • 1 sudu besar minyak masak
  • 2 sude besar minyak bijan
Sambal merah
  • 5 biji cili padi
  • 2 biji cili merah besar
  • 1/2 biji tomato
  • 1/4 cawan air rebusan ayam
  • Garam dan gula 
Kicap ayam 

3 sudu besar sos tiram
2 sudu besar kicap manis
1 sudu besar minyak bijan
1/4 cawan air rebusan ayam 

Cara-cara:

Sup dan ayam

  1. Rebuskan ayam bersama halia, bawang holland, bawang putih yang ditumbuk kasar sehingga ayam masak. Masak dengan api perlahan. 
  2. Tambahkan kiub ayam dan garam secukup rasa kedalam kuah sup.
  3. Angkat ayam dan rendamkan ke dalam air sejuk.  
  4. Tapiskan sup untuk buang bahan-bahan kasar. 
  5. Garnish sup dengan daun bawang yang dipotong halus.  

Ayam 
  1. Campurkan semua bahan-bahan untuk kicap ayam. 
  2. Tuangkan campuran kicap ayam ke atas ayam. 
  3. Hiaskan dengan potongan daun bawang. 
Pes halia
  1. Kupas kulit halia dan parut halus. 
  2. Campurkan halia parut dengan minyak bijan. 
  3. Panaskan minyak masak, kemudian tuangkan minyak masak ke dalam parutan halia. Kacau sebati. 
Sambal merah
  1. Kisarkan cili padi, cili merah, dan tomato sehingga halus. 
  2. Campurkan bahan kisar dengan air rebusan ayam.
  3. Masakkan sambal sehingga mendidih sekejap. 
  4. Perasan dengan garam dan gula secukup rasa. 
Nasi
  1. Ketukkan bawang putih dan halia. Potong bawang holland nipis-nipis. 
  2. Panaskan butter, tumiskan bawang putih, bawang holland, dan halia sehingga naik bau. 
  3. Masukkan nasi yang telah dicuci. 
  4. Masukkan daun pandan, minyak bijan, air rebusan ayam, dan sedikit garam. Kacau sebati. 
  5. Masak nasi seperti biasa. 
Lepas dah siap semua, bolehlah hidangkan nasi bersama ayam dan sayur-sayuran lain. Saya lebih gemar makan nasi ayam dengan Bok Choy Goreng ataupun Tauge Goreng. 
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Seafood Korean Pancake (Haemul Pajeon)

Sunday, March 10, 2019

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Bahan-bahan

a) Adunan
  • 2 cawan tepung
  • 1/2 tepung jagung
  • 1 biji telur
  • 1 sudu stok ikan bilis
  • 1 1/2 cawan air sejuk
  • Segenggam tauge
  • Segenggam carrot (potong julienne) 
  • Segenggam bayam
  • 1/2 cawan seafood 
  • Garam 
  • Minyak masak untuk menggoreng
b) Sos Pencicah
  • 4 sudu besar kicap cair (masin)
  • 1sudu kecil air
  • 1 sudu kecil gula
  • 2 sudu kecil minyak bijan
  • 1 sudu kecil sesame seeds
Cara-Cara
  1. Campurkan stok ikan bilis dengan air. Masukkan tepung gandum dan tepung jagung untuk membuat adunan.
  2. Masukkan satu biji telur. Kacau rata. 
  3. Masukkan sayur-sayuran dan seafood dan kacau sampai sebati. 
  4. Masukkan garam secukup rasa. 
  5. Panaskan minyak di atas pan. Masukkan adunan tepung dan ratakan adunan di atas pan supaya nipis. 
  6. Setelah masak dan rangup. Bolehlah dihidangkan dengan sos pencicah. 


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