Ramadhan - Day 9

Ramadhan - Day 9 - Spaghetti with Meat Balls

Ingredient:

Button Mushroom

Spaghetti

Pasta Sauce

Coriander

Meat Balls (I use ready made ones)

Method:

In a pot, bring water to boil. Add salt and some oil.

Add in pasta and cook until pasta is done. (Not hard but not to soft, I take out some and feel it with my finger).

 

Drain the water and set the pasta aside.

 

  

Slice the button mushroom.

 Chopped some onions and 2 cloves of garlic.

Cut the coriander leaves.

Fried the meatballs and set aside.

Pour some olive oil and fried the chopped onions and garlic.

Add pasta sauce.

Add button mushroom.

Add coriander leaves and salt, sugar, pepper to taste.

Plate it nicely and ready to serve!

Ramadhan - Day 7

Ramadhan - Day 7 - Fish and Chips (potato wedges)

 I use US potato because the texture of this potato. Cut potato into wedges. Marinate with salt and pepper.

   

Coat the wedges with "tepung goreng KFC/ranggup".

 

 Deep fried to golden brown and set aside.

 Cut vegetable, cauliflower, carrot, broccoli (I didn't add because I forget to buy) in large chunk.

 

Boiled in water with some salt added, don't over-boiled to avoid vegetable getting too soft. Save the water that you use to boil vegetable to make white sauce later. 

 

Marinate fish fillet (dory) with salt and pepper.

 To make the batter, I use 3:2 ratio of wheat flour (tepung gandum):rice flour (tepung beras), mix with some salt and pepper. Mix with cold water. Dip the fish in the batter and fried, sorry no picture because I forget to snap. ;)

 To make white sauce, heat butter (2-3 tablespoon) with 1 tablespoon of wheat flour (tepung gandum) till flour turn golden brown. Add in hot water (use the water you boiled vegetable) and some evaporated milk (agak2 ler, kalau nak creamy banyak sikit). Add 1 cube of chicken stock, some salt and pepper to taste.

Ready to be served!

Ramadhan - Day 6

Ramadhan - Day 6 - Egg tart with frozen puff pastry and Century Egg Porridge

Egg tart with frozen puff pastry

I got this recipe from Nasi Lemak Lover, love it because it is simple, quick to made and delicious. 

Ingredients for egg custard filling
240ml hot water
90g coarse sugar 

 3 eggs
¼ tsp vanilla extract
¼ tsp white vinegar

12pcs frozen square puff pastry, thawed                                      

 

Method

1. Dissolve sugar in hot water, set aside to cool. (I use 40ml of hot water to dissolved the sugar then add 200ml of room temp water to cool down the mixture < save on waiting time)

2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside. (I skipped this step because I am lazy)

5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in muffin pan. (I just cut the pastry into 4 equal portion)

6. Pour egg custard filling in the puff pastry case, about 90% full.

7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

Century Egg Porridge

Ingredients

2 cups of rice
1 chicken breast or 1/2 chicken
2 century eggs
2 salted eggs
2 stalks of spring onion
Salt
Pepper
Soy Sauce
Sesame Oil
Optional:
MSG seasoning
Chicken stock powder

Method :

 Cut century egg into 8 pieces/egg.

 Break the salted egg in a container and cut the yolk in small pieces.

 Boiled chicken for 30-45 minutes. Use the stock for the porridge and take out the chicken to shriedd

 

Ramadhan - Day 5

Ramadhan - Day 5 - Fish fried with homemade breadcrumb, silken steam egg and "tang oh" fish-ball soup.

Fish fried with homemade breadcrumb

Have some leftover bread so as usual, to avoid wastage, I reuse it to make this simply and yummy recipe that my kids love.

 Blend the leftover bread using a kitchen chopper.

 Pour out the content in a tray and toast it in a mini toaster/oven.

 This is how it look like after toasting/baking the breadcrumb.

 Marinate fish fillet (dory fish), with salt and pepper for about 15-20 mins.

 Mix in 1 egg.

 Dip the fish in the flour batter (I use "tepung goreng KFC" mix with some water).

 Coat the fish with breadcrumb and fried it using deep fried method. Careful not to overcook, if not the breadcrumb will burned.

This is how it look like, nice golden color.

Silken steam egg

I use 5 eggs in this recipe.

Fried some dry prawn (udang kering) in small amount of oit till fragrant.

 

Add salt, pepper, light soy sauce and the fried dry prawn into the eggs and mix with some water.

 

Beat eggs mixture with a fork.  

 Steam at low heat (so that egg is smooth like tofu) for 10-20 mins, need to check frequently to avoid overcooking the egg which will spoil the silken texture.

This is how it look like when done, garnish with some spring onion (daun bawang).

To show the texture of the egg, a perfect texture should be silken and tofu alike.

"tang oh" (Chrysanthemum coronarium) fish-ball soup

 Prepare anchovy stock, you can use anchovy boil with water or in my case I use Knorr brand  anchovy cube to save time (malas sebenarnya......hihi)

When stock is boiled, add in "tang oh" (Chrysanthemum coronarium)

 Add in fish ball.

 Done and served.

Selamat berbuka puasa :)