Recipe of Asam Pedas

20130902-123003 AM.jpgAssam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Malaysia–Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying…

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I made a point to prepare some extra spice paste for this Assam Pedas dish. While traditional Assam Pedas calls for ikan tenggiri (Spanish mackerel) or ikan pari (stingray), I used pomfret instead. (In the United States, even in California, it’s almost impossible to find fish commonly found in Malaysia.) I love pomfret and it’s a good substitute for Assam Pedas.

*if you haven’t tried Assam Pedas, it’s very hard to describe just how wonderful this is. I hope my pictures and recipe do it justice.

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Assam Pedas Pomfret Recipe

Ingredients:

1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)

Method:

•Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.

•Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

•Heat oil and fry the spice paste for 2 minutes or until fragrant.

•Add the tamarind juice, fish curry powder and bring to boil.

•Add the tomato wedges and okras and bring to boil.

•Add the fish, salt, and palm sugar/sugar.

•Simmer on low heat for 5 minutes or until the fish is cooked.

•Serve hot.

 

P/S: this recipe is for you sir Nazrin Nordin!! Selamat mencuba Sir! 👨

#Suggestion Place

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*Restoran Asam Pedas Jalan Kristal 7/AS (Seksyen 7), Shah Alam, Selangor 40000 (bersebelahan Mydin)

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*Menu

Recipe of Sambal Belacan

I would show you how to make sambal belacan from scratch–a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes.

Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce so lime can be used as a substitute. However, in reality, kalamansi lime is made for sambal and lime is inferior when it comes to sambal belacan. So, if you have access to kalamansi lime, please use it, or if you have some, please give them to me.

20130902-122310 AM.jpgSambal belacan as a condiment is something that I can’t do without. I eat my rice and noodles with it, and some Malaysian dishes such as my favorite sweet and sour eggs (masak belanda), Penang char hor fun, grilled fish with banana leaves are total awesomeness with sambal belacan.

Anyway, learn how to make sambal belacan with my recipe below. 🙇

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Sambal Belacan
Ingredients:

4 oz seeded chilies (sliced thinly)
1 tablespoon belacan (shrimp paste)
1 – 1 1/2 teaspoons sugar
2 tablespoons kalamansi lime juice/lime juice
Salt (optional or to taste)

Method:

•Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.

•Heat up a wok or pan on low heat and “toast” the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it’s personal preference.)

•Transfer out to a bowl, add salt and sugar to taste and add lime juice (or kalamansi lime juice). Blend well. You can keep the sambal in the refrigerator for up to a few days.

Cook’s Notes:

•If you don’t have a mortar and pestle, you can use a mini food processor to grind everything.
If you like extra fiery kick in your sambal, you can add a few bird’s eye chilies.

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Recipe of Mini Sponge Cakes 🎂

Paper Wrapped Mini Sponge Cakes

Makes 10 | Prep Time: 20 mins | Bake Time: 20 mins

Ingredients:

5 Egg Whites
90g (3 oz) Castor sugar
5 Egg Yolks, lightly beaten
60g (2 oz) Cake flour (starch)
15g (0.5 oz) Corn flour (starch)
60g (2 oz) Melted butter

10 pcs 7×7 inch parchment paper
10 muffin cup cases

Method:

– Line the muffin cup cases with parchment papers, set aside.

– Combine flours and sieve twice, set aside.

– Preheat oven to 200C (392F).

– In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.

– Gently fold in beaten egg yolks till well combined.

– Followed by sieved flours, and gently fold till no trace of flours.

– Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

– Divide batter into the paper lined muffin cup cases, 2/3 full.

-Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.

Cook’s Notes:

1. You may use 12 holes muffin pan and lined with cupcake liners, yield more and shorter cakes. I have made 15 cupcakes with this way.

2. Add a tsp of vanilla extract, lemon or orange zest to enhance the flavour as desired.

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Recipe of Black Forest Cupcakes

Now think of the same deliciousness, in the form of cupcakes. That’s exactly what I have for you today: Black Forest cupcakes! I saw this recipe and photos on my contributor’s Facebook page and I just had to ask her to share the Black Forest Cupcakes recipe here with us.

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The texture of this cupcake is lighter compared to the regular Black Forest Cake. It’s perfect as an afternoon tea, with a cup of coffee or tea. I especially love the hidden treasure inside the cupcake, which is the cherry pie filling and the fresh cherry. The top is fluffy whipped cream and shredded chocolate. Anyway, each bite is just delightful, and you will just love how it looks. Happy Baking Guys🍰

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Black Foest Cupcakes

Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins
Adapted from Pooi Sam
Contributor: CP Choong

Ingredients:

40g (1.5 oz) Corn oil
10g (0.4 oz) Cocoa powder
70g (2.5 oz) Chocolate
45ml Water
40g (1.5 oz) cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
Fresh cherries
Whipping cream

Method:

•Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.

•Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.

•Add in water, flour and egg yolks, well mixed and set aside.

•Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.

•Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.

•From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.

•Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.

Cook’s Notes:

•Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. The taste will be richer with higher percentage of cocoa.

•This cupcake recipe is not very sweet. If you like it sweeter, please add more sugar.

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Recipe of Satay

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Top Sirloinis a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay.

I would say Satay is undisputably Malaysia’s “King of Street Foods”. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you’re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time.

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Malaysian Style Beef Satay with Spicy Peanut Sauce

(Makes 16 satay; 3 pieces of cut beef on each skewer)

Ingredients:

16-20 bamboo skewers (soaked in warm water for 1-2 hours)
2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes
(Here, I use top sirloin which requires minimal cooking time)
Satay spice paste (to marinate beef)
Spicy peanut dipping sauce
cucumbers, red onions, and rice cakes (optional), cut into bite size

Satay Spice Paste:

1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length (use white part only)
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Method:

Blend all the Spice ingredients into a smooth paste. Heat up some oil in a wok, stir-fry the spice paste until fragrant and oil slightly separates. Dish up and set aside.

Marinating Beef Satay:

Spoon generous amount of the ready spice paste over the cut beef until they are well coated. Keep the extra spice paste for future use, if there is any left. Marinate for at least 10 hours, or overnight.

Spicy Peanut Dipping Sauce:

5 tablespoons oil
3/4 tablespoon tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted red skin peanuts, skins removed, and coarsely chopped (or regular peanuts)
3/4 cup water

Satay Sauce Spice Paste:

1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, cut into 1-inch length (use the bottom white part only)
3/4-inch galangal root, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Method:

1. Blend the Spice Paste ingredients into a smooth paste. Add some water if necessary to keep the blades turning.

2. Heat up 5 tablespoons of oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

3. Mix in tamarind pulp, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add some water, salt and sugar to taste, if necessary. Dish up, cool down for 10 minutes and ready to use.

Making and Cooking Beef Satay:

1. Make satay skewers with 3-4 pieces of marinated beef threaded onto each pre-soaked bamboo skewer.

2. Cook the satay over a hot charcoal grill as I did with my chicken satay here, or broil them in the oven. This time, I use the oven broiler.

To Broil Satay:

Line the smooth surface broiler tray with aluminum foil. Place the broiler pan over it and put the whole rack in the oven, with 4-5 inches away from the heat source. Preheat oven broiler for at least 10 minutes. Remove the broiler rack from the oven and brush some oil over the broiler pan. Arrange the beef skewers in the broiler rack, with meat in the center and skewers away from the heat source. At this point, the meat should be about 3-inches away from the heat source. Broil the satay for 1 1/2-2 minutes, or until the beef is slightly charred with a few brown spots and cooked through. Turn the skewers over, brush some oil over the beef (optional), and continue broiling for another 1 1/2-2 minutes, browned and completely cooked. Use your finger tip and test to see if the meat is firm and not squishy with blood. Do not overcook the meat as the juice from the meat will redistribute itself after 5 minutes of resting time when the satay is done. Alternatively, I also tried broiling the satay for 2 minutes on each side (with 1 minute on High and a little over 1 minute on Low setting), and it came out as great.

3. Remove the broiler rack from the oven, rest for 5 minutes and ready to serve with peanut dipping sauce, fresh cut cucumbers and onions.

Good Luck Peeps 😎

Pasar in Shah Alam

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Each pasar always has a certain specialty and in this particular part of the town, roti bom seems to rule the stalls. I counted at least three stalls selling roti bom. Prepped on the spot, you get to catch lots of lovely action shots as the men twist and spin the roti canai dough to stretch it out. At the end it gets stretched into a thin piece that is folded into a circle and cooked on the hot grill. This yields a fluffy inside and a crispy exterior helped with lashings of Planta margarine.

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Another must eat for me in this pasar is the wobbly creme caramel. You can generally pick out which stall is good. The top must be brown enough with the sweet caramel with a smooth like a baby’s bottom texture.

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Cooling jellies, topped with fruits, sweets and even chocolate. These make great pictures but also taste good.

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you can get a lobster sized meal. Just dig deep and deep into your pockets for that pricey meal.

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These pasar are the best place to acquaint yourself with all kinds of Malay kuihs. A traditional favourite is kuih lopes that is engulfed with freshly grated coconut and drizzled with gula Melaka syrup.

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There’s all kind of traditional favourites like ayam percik and eggy akok from Kelantan. And don’t forget the popiah basah here. Be patient as the queues are often long since they’re prepared on the spot.

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Even daily favourites like nasi lemak all packed in banana leaf can be found here. All kinds are sold to whet your appetite.

Make a trip to the pasar and catch all the local favourites. You can also get dates, kebabs (the in thing this year), sotong bakar, putu bambu and the list goes on. 😂

Pasar Seksyen 6
Shah Alam

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Volks Burger @ Ampang, Kuala Lumpur

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It is always good to discover something new. Drum roll please…..as we present to you the one month old Volks Burger, somewhere in the depths of the city. While the city really does not need another burger joint since there seems to be one sprouting every week, this one is a wee different since it is housed in a converted Volkswagen Combi van, hence its moniker.

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The pull factor is definitely the cool retro van outfitted to look like a cousin of Bob Blumer’s toaster van. Since it is located on the main thoroughfare of Ampang, you’ll definitely give it a second glance and return to check it out. The food truck is run by two friendly dudes. Once you place your order, they’ll start cooking at the back of the van. Unlike those unidentifiable burger patties from Ramly, these ones are just chunks of meat (beef or chicken) thrown on the hot griddle and smashed. Hmmm, I can see some similarities with myBurgerlab but in this case, it’s a rather flatter patty.

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The menu is a relatively small one and yes, like one potential customer complained, there’s no egg banjo nor hotdogs here. Their specialties are the volcano bacon burgers – beef patty layered with mozzarella cheese, then cheddar cheese and beef bacon slices. The patty is about 150grams, while their double special or legendary burger consists of double patties weighting 160grams each, with loaded cheese and bacon. They also serve a chicken patty about 120 grams with chicken ham and cheese. The buns get steamed first and subsequently grilled on the hot plate, for a softer bite. Prices range from RM11.90 to RM23.90 for the legendary version.

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What you get at the end of the wait is a super messy burger that can give Om Burger a fight for the monies. Eat at your clothes peril! The whole ensemble has a less greasy taste, but I didn’t fancy the chilli sauce used to drown the taste of the beef. The next time I’ll lose the chilli sauce. Honestly I’ll say the burger is decent but it won’t move the earth for you, since our tastebuds are now spoiled by superb burgers from myBurgerlab. Nevertheless, the novelty of the place will make up for it, and it is still a rather satisfying meal.

Volks Burger
Van in front of the car wash
Between Suzy’s Corner and Restoran Ruz Aladdin
Ampang (underneath the flyover of MRR2, next to intersection)
Kuala Lumpur

Open: 5.30pm to 12.00am (Tuesdays to Fridays), 4.30pm to 12.00am (Saturday and Sunday). Closed on Mondays.

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Demam Raya di bulan Syawal

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Masih tidak lewat untung mengucapkan Selamat Hari Raya kepada anda semua. Harap kita semua sudah selesai dengan puasa ganti dan sunat 6. Bila sebut raya memang sinonim dengan rumah terbuka tapi ada juga rumah tertutup tapi tak mengapa yang penting niat kita macam mana kan!

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Orang ramai bila masa raya kecoh dengan ketupatnya, lemang, kuah kacang dan sebagainya tapi kami keluarga MAT YAMAN

20130825-083103 PM.jpg lain macam siket kami masa raya makan Nasi Minyak sape pulak nak kawin kan? 😜
Agaknya masing-masing mengidam masa bulan puasa itu yang lepas geram bila bulan syawal.

Antara menu di Hari Raya:-

20130825-083514 PM.jpg Nasi Minyak

20130825-083634 PM.jpg Sambal Ikan Bilis – warna merah yang pekat dan ditambah dengan pedas nye! Hmmmpph

20130825-084054 PM.jpgAyam Merah

20130825-084240 PM.jpgDaging Rendang

20130825-084326 PM.jpgRendang Kerang ala Jawa yang ni memang tak tipu Sumpah PEDAS

20130825-084434 PM.jpgPulut Kuning

20130825-084443 PM.jpgKari Ayam

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Berbuka bersama keluarga adalah perkara yang paling INDAH 😍

Hidup tidak menjadi sempurna jika kita tiada keluarga tidak kira lah sedara mara mahupon sahabat bila kita mula menganggap mereka sebahagian hidup dari kita bermakna mereka adalah keluarga, yang kita mahu habiskan waktu bersama mereka.

Alhamdulillah pada 14 hb 7 Allah memberi kesempatan kepada kami sekeluarga dipertemukan bersama sedara mara serta atok dan nenek untuk berbuka bersama. Bila buka dirumah jawabnya memang kena masak sendiri jawabnya kan. Emak akak dan mak cik semua berggotong royong menyiapkan juadah berbuka.
Menu makanan hari kejadian tidak lah meriah tapi bila diusaha kan bersama itu lah barakah yang membuatkan makanan itu meriah.

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ni bahan sampingan ada sayur, tauhu, taugeh, cili merah dan hijau, bawang goreng, dan telor

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mee kuning

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kuah kari

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ketam masak lemak cili api

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ayam goreng

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pedal hati masak cili api

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keli masak cili

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kerabu sayur

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sambal belacan

Mee kari yang sedap dipengaruhi banyak dari kuah nye pelbagai campuran didalamnye seperti tauhu, kerang dan sebagainya membuat kuah itu menjadi sedap lagi-lagi kalau kuah nye dibuat pekat terasa santannya itu. Dicampur dengan bahan sampingan seperti telor, bawang goreng serta sayur segar. Jika mahukan sedikit pedas campurkan cili besar merah dan hijau. Memang tidak disangka lagi bila emak yang memasaknya cukup segala rasanya. Boleh bukak kedai macam ni.

Perut kami tidak berhenti setakat itu sahaja mula lah peperangan kedua iaitu makanan lauk campur. Ketam masak cili api, kerabu sayur, ayam goreng, keli masak pedas, pedal masak cili api serta sambal belacan kalau anda semua perasan semuanya ada cili api. Haha. Keluarga jawa memang tidak sah kalau tidak ada pedas kalau makan. Tidak perlu nak komen banyak tentang masakan emak kan? Memang cukup sempurna kalau dimasak oleh air tangan emak kan. Itu lah orang dulu kata kalau nak ikat perut suami mestilah isteri itu kena pandai masak. Betul itu memang tidak dinafikan oleh semua lelaki. Memang suami tidak akan jejak kedai luar.

Selesai makanan berat kini tiba pula makanan pencuci mulut pulak. Disebabkan mereka tertumpu dengan masakan utama jadi makanan pencuci mulut hanya lah kuih tunjuk saje. Hehe

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kuih badak berendam dan popiah sambal

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samosa dan popiah

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murtabak

Kuih wajib pada bulan puasa ialah kuih badak berendam memang tangkap jiwa bila makannya. Mak cik nie memang popular dengan kuih badak berendam, tidak terkejut kalau dia jual ni saja tapi dalam kuantiti yang banyak. Murtabak Murjana pulak memang sedap sejak dari tahun lepas lagi bila sesiapa memakannya terasa dia nye bawang, telor, masin, manis nye bergaul dengan kuah kari di dalam mulut yang memakannya.

Selesai makan bersama acara menangkap gambar dan bermain mercun. Belum raya dah terasa keseronokan suasana bersama sanak saudara berkumpul ramai-ramai.
Jika ini yang kebahagian kita cari tidak salah kalau kita menghabiskan masa bersama mereka. 😄

Hadith no. 4635
Hadis Aisyah r.a katanya: Rasulullah s.a.w bersabda: Hubungan kekeluargaan itu digantungkan pada Arasy. Ia berkata: Sesiapa yang menyambungku maka Allah akan menyambungnya dan sesiapa yang memutuskan aku maka Allah pun akan memutuskannya.

Permulaan tentang diri aku.

Assalamualaikum. aku shafiq mat yaman, berumur 25 tahun (x kesah pon owg panggil TUA) dan sedang belajar di MSU ambik Degree in Culinary Art. ni last semester aku dan aku dikerah untuk membuat sebuah blog tentang food di bawah subject Food Critique. sumpah kata abah kau aku tak pernah menaip sebegitu panjang ni. Tapi aku ambik sebagai cabaran. Sedikit sebanyak tentang diri aku ialah aku ni seorang yang simple dan sangat PEMALU😚!! Yea betul tu adik-adik! Aku memang sangat malu dalam semua hal. Haha. Harap badan besar je tapi pemalu. Okay STOP pasal diri aku ni. Sekarang ni nak cerita tugasan aku. Bila jadi pelajar ni memang sikap malas tu tidak lepas dari diri aku ini, walaupon dari segi makanan. Haha. Hari ini 8 July 2013 dalam kol 4 petang aku, lydia, hanim dan lina pergi lepak hammed kat tesco shah alam (dah lah x datang kelas sir! Haha ampun sir!! 😝). Hanim order air milo kosong dan roti bakar. Lydia air teo o suam dan ayam goreng. Lina pula order roti arab serta nescafe ais. Aku pula order maggie goreng ayam bersama teh ais, mungkin ini tekak nak puasa kan. Kami mempunyai masalah dengan orang yang ambik order bila pikirkan balik kelaka pon ada yelah cakap lain dia paham lain. Mungkin “dia” ni baru sampai dari India patut tak paham bahasa kami ni. Hampir 15 minit aku tunggu makanan tak sampai-sampai, hati dah panas tapi masih rilex lagi. Tidak lama kemudian sampai lah     20130708-110012 PM.jpg

Haa ni lah maggie goreng ayam, pandangan pertama memang macam sedap dengan lafaz bismillah aku terus ngap. Perghh kunyahan pertama je aku rase masin bak hang! Mamak ni nak kahwin ke ape? Hahaha. 😝 Tapi perangai aku walaupon makanan tu tak sedap sekali pun aku tetap habiskan ialah pakai duit sendiri tu. tapi aku berjaya habiskan juga.

 

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Haaa MASIN2 pun habis juga taw. Tinggal tulang je. Nampak tak aku ni kuat makan? Haha. Dengan hati aku yang lara ni pada pukul 9.00 malam tadi aku memang tekad nak masak Macaroni Cabonara. Nak balas dendam keciwa aku petang tadi. Sini aku nak ajar cara masaknya. Memang anak buah aku pon boleh masak lah. Sumpah senang!

Okay dibawah ini adalah bahan-bahannya:-

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 •cabonara brand Prego

 

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 •macaroni brand kak timah ent

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 •hot dog brand en ramly

Mula2 kita rebus air paip, setelah mendidih air tu kita masukkan macaroni sebanyak yang kita suka serta beberapa batang hot dog! Jap kita tunjuk gambar mana tahu ada yang tak tahu.(awat bahasa aku tiba2 ada guna kita? Terus jadi lembut. memang kalau nak explain kena gaya macam chef wan ker? Haha. Xpe abaikan.)

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Setelah dah masak betul kita tapis dan biarkan ia kering seketika. Dan boleh la kita masak kuah nye pulak. Bukak tin tu dan tuangkan dalam periuk. Kalau tak nak pekat sangat boleh lah tambah air masak ikut selera korang lah senang cerita. Bila dah mendidih matikan api dan boleh dimakan.

20130708-112448 PM.jpg ni lah hasilnya. Haa curlass kau makan kat rumah je pun tapi nak cantik juga kan. Haha. Kalau dah nama JAWA cili api besar tu memang tak boleh dipisahkan dengan mulut aku. Tak lama kemudian aku macam nak makan pencuci mulut pulak. Haishh godek2 peti ais jumpa ni !!

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yea ni aiskrem goreng! Haha. Masak ni lagi senang! Panas minyak campak benda ni agak2 warna dah bertukar brown angkat makan panas2 . Perghhhh memang terangkat!

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tadaaaaa! Aiskrem goreng walaupon nampak macam hangus rase dalam dia masih terasa sejuk manis dan rase strawberry uolsss. Haha. Okay cukuplah untuk hari ini , banyak taip pun orang busan,tak gitu? Haha. Selamat Mencuba! Nantikan blog aku dalam bahasa ENGLISH! Haa percaya kata kak ton, memang susah lah jawapnya. Haha. ariioss… 😎