Dari Dapur Deenalicious! Seafood Aglio Olio Spaghetti ala Deena (October 2011)

Assalamualaikum Readers,

Can you believe it? After an incredible long hiatus on food & recipes, I am sharing a recipe again. =D

Actually my sister is back so she's like the cook in our family. She loves to cook more than I do, and she's more like the expert for Western food in our family since she lives in Australia.

Today we cooked 

Seafood Aglio Olio Spaghetti Ala Deena.

Ingredients :

3 stalks of Angel Hair Spaghetti

2 tablespoons of Olive Oil

6 Bird's Eye Chili (Us Malays will always need Cili Padi to spice things up!)

 4 cloves of Garlic (chopped)

1 Red & 1 Green Capsicums (sliced)

Seafood according to preference

Black Pepper 

Basil Flakes

Grated Parmesan Cheese

Methods : 

1. Pound the Bird's Eye Chili with some salt.

2. At the same time boil the spaghetti until it is nicely cooked.

3. Heat up the Olive Oil.

4. Stir fry the Bird's Eye Chili & chopped Garlic until they become brownish.

5. Stir fry the seafood, as shown here we chose to have squids and prawns.

6. Put in the capsicums and mix them well. 

7. Then stir fry the already boiled spaghetti.

8. To add more flavour, add Black Pepper & Basil Flakes.

9. Serve them hot, add grated Parmesan Cheese on top of it.

Now it's ready to be eaten & enjoyed. =)

Dari Dapur Ummi! Ayam Masak Tomato (Chicken in Tomato Gravy)

Salam,

I haven’t updated my mother’s recipes for so long, I have the photos for various recipes queuing but sometimes I am just too lazy to update them. :p So this time I am trying to redeem myself a bit, so I am updating with one of my favourite recipes since I was a child (is there any which is not my favourite? :p) which is Ayam Masak Tomato (Chicken in Tomato Gravy). Some call it Masam-manis (sweet and sour) but Ummi doesn’t put pineapples to add the sweetness, but mainly tomatoes and tomato ketchup.

This dish is not really hot but tasty, so it is really suitable to be cooked for kids as well.

Ingredients/ Bahan-bahan

• Chicken / Ayam
• Turmeric Powder / Serbuk Kunyit (to marinate the chicken / untuk diperap dengan ayam)
• Tomatoes / Buah tomato (2)
• Garlic / Bawang Putih (3 slices/ ulas)
• Ginger / Halia (the size of the thumb/ sebesar ibu jari)
• Chilli Paste / Cili Boh (2 tablespoons / sudu besar)
• Tomato ketchup / Sos Tomato (According to your liking / Ikut kesukaan anda)
• Water / Air (2 ½ cups/ cawan)
• Salt / Garam
• Oil / Minyak

Firstly marinate the chicken with turmeric powder and some salt according to your liking and leave it. / Mula-mula sekali perapkan ayam bersama serbuk kunyit dan sedikit garam mengikut citarasa anda dan biarkan.

When you feel like the chicken is marinated well, deep fry the chicken until it is half-cooked. / Apabila anda merasakan yang ayam telah diperap elok, goreng di dalam kuali sehingga setengah masak.

Next, blend the tomatoes, garlic and ginger. / Kemudian kisarkan buah tomato, bawang putih dan halia.

Fry the blended ingredients in heated oil. Add chilli paste and tomato ketchup as well. When the ingredients are cooked, you may add water for its gravy. / Tumiskan bahan-bahan yang telah dikisar ke dalam dalam minyak yang telah dipanaskan. Tambahkan cili boh dan sos tomato juga. Kemudian setelah bahan-bahan telah masak, tambahkan air untuk dijadikan kuah.

Put in the chicken and stir until the chicken is well cooked, and you may serve the dish. / Masukkan ayam dan gaul sampai ayam masak sepenuhnya, dan anda boleh menyediakannya.

ENJOY! =)

Dari Dapur Ummi! Kari Kapitan (Kapitan's Curry)

Salam,

The word Kapitan, if I’m not mistaken is originated from the Chinese immigrants’ clans living in Malaya (the name of Malaysia before the independence in 1957) especially the ones whom worked in the tin mines. Perhaps this is their curry recipe. To be noted, again we used the range of Seri Murni’s cooking pastes, however below are our ways of modifying it.
This is one of my personal favourites, besides that, it is without any doubt, my boyfriend’s MOST favourite meal in Malaysia. He would be acting like he discovered hidden treasure whenever Ummi and I cooked this meal for him. He even would close his eyes while swallowing each handful of rice telling me he’s trying to enjoy the delicious gravy to the utmost. Well, enough said here, just please try it out and insya Allah you’ll thank me later. :p

Ingredients/ Bahan-bahan

• Chicken / Ayam
• Seri Murni’s Kari Kapitan Paste/ Pes Kari Rendang Seri Murni (2 packets/ peket)
• Cili Padi (12)
• Red Onion / Bawang Merah (3)
• Tomatoes / Tomato
• Coriander leaves / Daun Ketumbar
• Coconut Milk / Santan
• Water / Air
• Salt / Garam
• Oil / Minyak

Firstly pound the cili padi with salt according to your liking. / Mula-mula sekali tumbukkan cili padi dengan garam mengikut citarasa anda.

Next, pound the red onions with the cili padis. / Kemudian tumbukkan bawang merah dengan cili padi tadi.



Fry the ingredients in heated oil. / Tumiskan bahan-bahan dalam minyak yang telah dipanaskan.



Put in the Kari Kapitan paste into the wok and stir it with the previous ingredients. / Masukkan pes Kari Kapitan ke dalam kuali bersama bahan-bahan tadi.





The arising of the ingredients’ aroma indicates that they are partially cooked. Put in the chicken. Stir the chicken with the paste./ Kemudian setelah bahan-bahan tadi telah naik bau menunjukkan ia telah sedikit masak, masukkan ayam. Balik-balikkan ayam bersama pes.




After that cover the wok with the lid and wait until the chicken is cooked. / Tutup kuali dengan penutup, tunggu sehingga ayam masak.




Pour in a few cups of water as the gravy, do not pour in too much to so the gravy would not be too thin. / Masukkan beberapa cawan air untuk dijadikan kuah, jangan terlalu banyak supaya tidak cair.




Next put in the sliced tomatoes / Kemudian masukkan tomato yang telah dipotong-potong.





Next, put in cut turmeric leaves for extra taste and especially for its nice fragrant. / Selepas itu, masukkan daun ketumbar yang telah dipotong-potong untuk rasa yang lebih enak dan paling utama aromanya yang harum.



Finally mix all the ingredients until the meal is cooked and ready to be prepared. / Akhir sekali gaulkan semua bahan-bahan sehinga ia masak dan sedia untuk dihidangkan.


ENJOY! =)

Dari Dapur Ummi! Nasi Goreng Cina Pedas Ummi (Ummi's HOT Chinese Fried Rice)

Salam,

OK people, as far as I remember, without any hesitant I declare this is my most favourite food ever. Fried rice is such a common meal, but my mother’s recipe is the tastiest to me definitely. So, please tell me how can I cut down my carbohydrate intake if I simply could not be say no to a second helping of this guilty pleasure? *heavy sigh*

Ingredients/ Bahan-bahan

Red Chilly / Cili Masak (2)
Cili Padi (10)
Red Onion / Bawang Merah (2)
Garlic / Bawang Putih (3 slices /ulas)
Dried Shrimps / Udang Kering (1/4 cup soaked in water / ¼ cawan direndam dalam air)
Rice / Nasi
Mixed vegetables / Sayur campur (or to have more taste you may add Oyster Mushrooms as well / atau untuk menambah perisa boleh tambahkan Cendawan Tiram juga)
Chunks of prawns (Potongan udang)
Chunks of beef (Potongan daging)
Chunks of chicken (Potongan daging ayam)
Salt /Garam
Oil / Minyak masak

Firstly pound the red chilly with salt according to your liking. / Mula-mula tumbukkan cili masak dengan garam mengikut citarasa anda..

Next pound cili padi with the red chilly. / Kemudian tumbukkan cili padi dengan cili masak tadi.

After that pound red onions. / Selepas itu tumbuk pula bawang merah.

Next, pound the garlic. / Kemudian, tumbukkan bawang putih.

Finally for the ingredients, pound the dried shrimps. / Akhir sekali untuk perencah, tumbuk pula udang kering.

Fry the ingredients in heated oil. / Tumiskan bahan-bahan dalam minyak yang telah dipanaskan.

When the ingredients are quite cooked, put in the beef. / Apabila perencah sudah agak masak, masukkan daging.

Next put in the chicken and prawns. / Kemudian masukkan pula daging ayam dan udang.

When the beef, chicken and prawns are cooked, put in the mixed vegetables. Put in an egg also. / Apabila daging, ayam dan udang sudah masak, masukkan pula sayur campur. Masukkan juga sebiji telur.

Finally, put in the rice and cook until the ingredients are even on the rice. / Akhir sekali, masukkan nasi dan masak sehingga perencah menjadi sekata pada nasi.

Before serving, it would be tastier to sprinkle some fried shallots on the fried rice. / Sebelum dihidangkan lebih enak jika ditaburkan bawang goreng pada nasi goreng.


ENJOY! =)

Dari Dapur Ummi! Kari Rendang (Rendang Curry)

Salam,

Ok today we cooked a simple dish made from the Seri Murni choices of cooking pastes. Ummi loves to try out the pastes from Seri Murni because according to her, she can try the recipes which she are not familiar but still the meal would be tasty but of course you have to modify the ingredients and not just merely cook out of the paste. Of course we know how to cook the Rendang (a tradisional Malay cuisine made from lots of spices especially common to be seen during festive seasons like Hari Raya Aidilfitri and Aidiladha in Malay homes, but obviously to cook it for a normal lunch would be tiring and would take a longer time.. by the way my most favourite is of course the super incredibly hot Rendang Minang from my mother’s side though I still enjoy the Rendang Tok from my father’s side) so this is a simpler way to enjoy Rendang and you can just cook it with ayam muda (young chicken) instead of the ayam tua (old chicken) which is more suitable in cooking the traditional Rendang because the meat wouldn’t be too mashed up since the cooking would not take too much time. Now let me explain to you of how to prepare the Kari Rendang.

Ingredients/ Bahan-bahan

• Chicken / Ayam
• Seri Murni’s Kari Rendang Paste/ Pes Kari Rendang Seri Murni (2 packets/ peket)
• Red Onion / Bawang Merah (1)
• Garlic / Bawang Putih (2 slices /ulas)
• Lemongrass / Serai (1)
• Kaffir Lime leaves / Daun Limau Purut (1 stick/ tangkai)
• Turmeric leaves / Daun Kunyit (1)
• Coconut Milk / Santan
• Water / Air
• Salt / Garam
• Oil / Minyak

Firsly pound the red onion and garlic / Mula-mula tumbukkan bawang merah dan bawang putih.

Next pound the bigger end of the lemongrass with the onions, remember that you only need to pound its bigger end and not the whole lemongrass to get the juice. / Kemudian tumbukkan pangkal serai dengan bawang tadi, setiap kali memasak hanya pangkal yang perlu ditumbuk untuk mengeluarkan jus serai.

Fry the ingredients in heated oil / Tumiskan bahan-bahan dalam minyak yang telah dipanaskan.

Put in the Kari Rendang paste and kaffir lime leaves when the smell of the ingredients has arisen to show that they are partially cooked / Kemudian setelah bahan-bahan tadi telah naik bau menunjukkan ia telah sedikit masak, masukkan pula pes Kari Rendang dan daun limau purut.

After that put in the chicken and mix them with the ingredients / Kemudian masukkan ayam dan gaulkan dengan bahan-bahan.

Next put in the cut turmeric leaves / Kemudian masukkan daun kunyit yang telah dipotong-potong.

Pour in a few cups of water for gravy but not too much like we did here because it was a bit too much making the gravy too thin and not so tasty. Not to be forgotten pour 2 ½ cups of coconut milk. / Kemudian masukkan beberapa cawan air tetapi tidak terlalu banyak seperti yang ditunjukkan di sini kerana di sini kuah telah menjadi terlalu cair menjadikan masakan tidak terlalu sedap. Jangan lupa untuk memasukkan 2 ½ cawan santan.

Finally mix all the ingredients until the meal is cooked and ready to be prepared. / Akhir sekali gaulkan semua bahan-bahan sehinga ia masak dan sedia untuk dihidangkan.