malay taste

Gado-Gado

2010-12-28T15:47:00.000+08:00

Ingredients

4 pcs firm white tofu
250g block of tempe
1 cup (250 ml) oil for frying
3 cups coarsely shredded green cabbage
300 g long beans, cut into 4 cm lengths
300 g beansprouts
1 small jicama (sengkuang), peeled and cut into thin strips
1 small cucumber, cut into thin strips
4 hard-boiled eggs, shelled and quartered

Spicy peanut sauce:

150 g peanuts
2 tbsp oil
2 fresh red chillies, cut into 3 cm lengths
5 bird chillies
4 shallots, peeled and thickly sliced
3 cloves garlic, peeled and thickly sliced
1 tsp crumbled shrimp paste*
100 g finely chopped palm sugar
2 level tsp salt
1 rounded tbsp tamarind paste( squeeze well with the fingers and discard seeds)
300 ml water

Method

Cut tofu into 2 cm cubes and blot off excess moisture by pressing paper towels onto the surfaces. Cut tempe into 4 cm strips and then slice 0.5 cm thick. Heat oil in a wok or frying pan and working in batches, fry tempe and tofu golden brown. Drain on absorbent kitchen paper.

Blanch cabbage in boiling water for 2 minutes. Remove with perforated spoon, drain in a colander and run cold water from the tap to ?refresh? and halt cooking. Blanch long beans for 3 - 4 minutes and refresh likewise. Beansprouts only need 20 seconds. Place in a colander and run cold water over. Make sure all vegetables are well drained.

Arrange salad ingredients in a large serving platter or in individual bowls. Serve peanut sauce separately.

To make peanut sauce: toast peanuts by ?dry frying? in a wok over low heat (about 20 minutes or until lightly browned). Stir nuts every now and again to prevent nuts from burning. Cool peanuts for 10 minutes before whizzing up finely in a chopper/food processor. Alternatively, pound in a mortar and pestle. (it is not necessary to remove the papery brown skins before grinding.) 5. Heat oil in a small pan and fry the chillies, shallots and garlic for about 3 minutes or until their edges are brown. Add shrimp paste, frying over low heat for another 2 minutes. (be warned: the shrimp paste will stink to high heaven!)

Take pan off heat and cool slightly before putting contents of pan into a chopper/food processor together with the palm sugar and tamarind juice. Whiz finely.

Combine this mixture with the chopped peanuts, adding enough cool boiled water to get a thick sauce. Taste and adjust seasonings(adding salt or additional white sugar to taste). The sauce tends to thicken upon standing - thin down with a little water if necessary.

Oven Baked Tempeh

2010-04-29T14:35:00.000+08:00

Ingredients

2 tablespoons sunflower seed oil
2 tablespoons brewers' yeast
1 tablespoon dried oregano
1 tablespoon dried chives
2 teaspoons chopped fresh marjoram
2 teaspoons ground coriander
1 teaspoon salt
1 (8 ounce) package tempeh, cut into 1/2 inch squares

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

Credit : Wyntir :- "This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!"

Marinated Tempeh Kebabs

2009-12-22T10:37:00.002+08:00

Marinade:
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup tamari
1/4 cup red wine vinegar
3 tablespoons dried herbs (try basil, thyme, rosemary, oregano)
3 cloves garlic, crushed
black pepper

8 ounces tempeh, cut into large cubes
12 fresh mushrooms
1 red bell pepper, cut into chunks
1 medium onion, quartered
1 zucchini, cut into pieces

Combine all of the marinade ingredients in a jar and shake well to mix. Steam the tempeh cubes over boiling water for 10 minutes. Toss the tempeh and vegetables with the marinade and refrigerate for at least one hour. Arrange on skewers and grill for 10-15 minutes, turning frequently and brushing with marinade.

Serving Size: 2 (4 as an appetizer)

500 Peniaga bazaar@maeps Dapat Permit

2009-10-05T09:45:00.000+08:00

SERDANG: Tanda tanya status lebih 500 peniaga di Bazaar@maeps di Taman Ekspo Pertanian Malaysia di sini, terlerai apabila Taman Pertanian Malaysia Serdang, (MAEPS) memberikan permit perniagaan kekal kepada mereka, semalam.

Difahamkan, sebelum ini, kebanyakan peniaga risau kerana tapak perniagaan yang diberikan pihak berkenaan tidak diketahui status perniagaan mereka sama ada sah ataupun sebaliknya.

Yang Dipertua Persatuan Idea dan Usahaniaga (MEIAS), Ahmad Safawi Taharim, berkata pemberian permit berniaga itu menyelesaikan tanda tanya khususnya mengenai bazar hujung minggu itu.

“Melalui permit yang diberikan itu status kami sebagai peniaga sah terjawab, malah peniaga juga tidak perlu bimbang mengenai tindakan kuat kuasa yang bakal diambil selepas ini.

“Sebelum ini kami risau kerana menjalankan perniagaan hanya menggunakan permit sementara saja,” katanya selepas menyerahkan permit itu kepada ahli persatuan yang juga peniaga di tapak berkenaan, semalam.

Katanya, pasar itu mula dibuka Jun lalu oleh MAEPS dan ia boleh menempatkan 700 peniaga serta mampu menjadi destinasi pilihan warga kota membeli-belah khususnya makanan, minuman, kosmetik selain lelongan barangan peribadi dan antik.

Beliau berkata, Bazaar@maeps sebenarnya, tidak seperti pasar atau bazar yang diwujudkan atau diuruskan pihak swasta lain kerana hanya mengenakan kos minimum RM100 sebagai yuran pendaftaran dan RM8 untuk sehari untuk kos tapak dan penyelenggaraan surau, sampah, air dan elektrik serta promosi.

Selamat Berpuasa : Ramadhan 1430H

2009-08-21T15:37:00.001+08:00

JEMPUTAN : Flea Market dan Carbootsales di Serdang, Selangor

2009-08-10T14:44:00.003+08:00

Salam semua,

Saya, Mohd Azmi Ghazali selaku Timbalan Yang Dipertua Persatuan Idea & Usahaniaga Malaysia (MEIAS) ingin menjemput individu/organisasi/NGO yang mahu membuat 'jualan amal' untuk mengumpul dana untuk pertubuhan yang diwakili.

Kami adalah penganjur bazaar@maeps yang diadakan pada setiap Sabtu di Pintu 2, TAPAK Pameran Ekspo Pertanian Malaysia Serdang (MAEPS). Bazaar ini berlangsung dari jam 4.00 petang hingga 11 malam.

Kami amat mengalu-alukan penyertaan dari mana-mana pertubuhan/persatuan untuk menjalankan aktiviti berfaedah di bazaar ini.

Kami juga mengalu-alukan sekiranya ada individu atau syarikat yang ingin membuat promosi produk atau berhasrat menjayakan sebarang kejohanan/pertandingan di bazaar@maeps ini.

Tuan/puan boleh berhubung dengan saya di talian 016-2282910 untuk perbincangan.

Keterangan lanjut boleh layari website http://www.meias.org

Terima kasih.

Pelancaran bazaar@maeps (Flea Market & CarBootSales) Di Tapak MAHA Serdang

2009-06-26T15:56:00.001+08:00

Persatuan Idea & Usahaniaga Malaysia (MEIAS) dengan kerjasama Malaysia Agro Exposition Park Serdang (MAEPS) akan menganjurkan bazaar@maeps yang berkonsepkan 'Flea Market & CarBootSales' terbesar di tapak MAHA Serdang.

Lokasi : Tapak MAHA, Serdang

Hari : Setiap Sabtu

Masa : 3.00 petang - 10.00 malam

Orang ramai dijemput hadir untuk memeriahkan karnival yang julung kali diadakan bagi memenuhi kalendar acara di MAEPS itu.

Penyertaan dari lebih 200 peniaga baru akan memeriahkan lagi acara ini.

Pihak MAEPS juga akan menganjurkan acara 'Drift Challenge' dan Pertandingan Memancing pada 27 Jun 2009.

Semoga karnival ini akan memeriahkan lagi tapak MAHA yang sebelum ini hanya aktif sewaktu MAHA sahaja

Nasi Lemak : Malaysia Favourite Breakfast

2009-05-06T12:32:00.002+08:00

For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

Method :

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove.

Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water.

Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Simple Home Remedies

2009-01-29T12:24:00.003+08:00

1. If you are choking on an ice cube, don't panic. Simply pour a cup of boiling water down your throat and presto. The blockage will be almost instantly removed.

2. Clumsy? Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

3. Avoid arguments with your partner about lifting the toilet seat by simply using the sink.

4. For high blood pressure sufferers: simply cut yourself and bleed for a few minutes, thus reducing the pressure in your veins. Remember to use a timer.

5. A mouse trap, placed on top of your alarm clock, will prevent you from rolling over and going back to sleep after you hit the snooze button.

6. If you have a bad cough, take a large dose of laxatives. Then you will be afraid to cough.

7. Have a bad toothache? Smash your thumb with a hammer and you will forget about the toothache.

8. Sometimes, we just need to remember what the rules of life really are:
You only need two tools: WD-40 and Duct Tape. If it doesn't move and should, use the WD-40. If it shouldn't move and does, use the duct tape.

9. Remember: Everyone seems normal until you get to know them.

10. Never pass up an opportunity to go to the bathroom.

11. If you woke up breathing, congratulations! You get another chance.

12. And finally, be really nice to your family and friends; you never know when you might need them to empty your bedpan.

13. The statistics on sanity are that one out of every four persons is suffering from some sort of mental illness. Think of your three best friends -- if they're okay, then it's you.

Stir-fried Mushroom Salad

2008-12-05T16:16:00.001+08:00

Ingredients :
2 tablespoons cooking oil
2 tablespoons dried prawns (the type with the shells still on)
2 shallots, sliced
2 cloves garlic, smashed and roughly chopped
400g fresh mixed mushrooms (such as oyster, abalone, shiitake, shimeji)
2-3 sprigs parsley or coriander, finely choppeddressing
1 tablespoon light soy sauce
1-2 teaspoons mirin or rice wine
1 teaspoon lime or lemon juice
salt and freshly ground pepper to taste

Method :
Heat the oil in a frying pan over medium heat.

Add dried prawns and stir-fry until crisp. Dish out and set aside.

In the same oil, fry the shallots until lightly browned; add the garlic and mushrooms and stir-fry over high heat for 1 minute. Turn off heat and add the herbs and dressing ingredients.

Stir to mix well and season to taste with salt and freshly ground peppercorns. Serve topped with the dried prawns.

Deep-fried Spicy, Crispy Mushrooms

2008-12-05T16:06:00.003+08:00

Ingredients :
150g white mushrooms
Flour mixture
75g rice flour
40g glutinous rice flour
20g cornflour
1 tsp double-action baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1 tbsp sesame seeds

Method :
Trim the ends of mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel.

Pat-dry and leave aside to air-dry for a while. Combine flour mixture in a plastic bag. Add the mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside.

Coat them with flour mixture again. Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.

Reheat the oil and deep-fry the mushrooms again until golden and crispy.

Dish out and spread onto several layers of paper towel. Serve immediately as a snack.

Rempeyek - Groundnut Cracker

2008-12-05T12:05:00.001+08:00

Ingredients
250g rice flour, sifted
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon fennel powder
1 teaspoon coriander powder
2 teaspoon salt, or to taste
1 teaspoon salt, or to taste
60g cleaned ikan bilis (gutted, deboned and beheaded), soaked and ground
1 teaspoon air kapur (slaked lime solution), optional
500ml thin coconut milk (obtained by adding water to the milk of 1 coconut)
100g peanuts
oil for deep frying

Method
In a mixing bowl, combine all the ingredients. Mix well and season to taste.

Heat the oil in a wok over medium heat. Heat a soup ladle in the hot oil. Spoon some batter - make sure there are nuts in every scoop - into the ladle and lower it into the oil.

Cook until fritter is set, remove from oil and drain on paper towels.

Repeat until the batter is used up.Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160°C for about 10 minutes.

Remove and drain on paper towels. Cool completely before storing in air-tight containers.Variation: Instead of grinding the ikan bilis, add whole to the batter.

Selamat Hari Raya

2008-09-25T11:14:00.001+08:00

Salam Aidil Fitri untuk teman-teman semua. Maaf Zahir batin. Semoga raya tahun ni dipenuhi keberkatan dan kebahagiaan.

Kata orang ....

Gulai tempoyak ikan mayong

Deroyan busok tebok tupai

Pandu cermat ingat ke kampong

Ase mike selamat sampai

Ikan Tongkol Curry

2008-07-16T10:09:00.000+08:00

Ingredients :
400g ikan Tongkol (also known as ikan Kayu )
2 eggplants, quartered
2 pieces dried tamarind skin ( asam gelugor )

Grounded and combine :
6 shallots
2 cloves garlic
1cm piece galangal
1 stalk lemon grass
1 1/2 tbsp chilli paste
1 tbsp coriander powder
1/4 tsp ground black pepper
1/2 tsp ground cumin ( jintan putih )
1/4 cup thick coconut milk
1 cup thin coconut milk

For seasoning:
1/4 tsp salt or to taste
1 tsp sugar
1/2 tsp ikan bilis stock granules

How to cook :
1. Cut fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside.

2. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.

3. Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil.

4. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. Dish out and serve hot with nasi dagang.

Black Glutinous Rice Porridge (Bubur Pulut Hitam)

2008-07-03T11:35:00.000+08:00

Ingredients :
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, soak and rinsed
2–3 pandan leaves, knotted combine:
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

How to cook :
Wash glutinous rice thoroughly and soak in water for several hours.

Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy.

When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

Note :
Put two to three tablespoons of thick coconut milk into each bowl of black glutinous rice porridge.

Steamed Tapioca with Grated Coconut

2008-06-24T16:20:00.000+08:00

Ingredients :
Half kg of cut tapioca (5cm each)
250ml water
120g castor sugar
½ a grated coconut (use white part only)
½ tsp salt

How to cook :
Mix grated tapioca and sugar in a mixing bowl.

Stir and mix until sugar dissolves. Transfer into a lightly greased 17cm square tray. Steam for 40-45 minutes over medium heat.

Mix the grated coconut with the salt and steam for 15 minutes. Leave aside to cool.

Remove the steamed tapioca and leave aside to cool completely before cutting into bite-sized pieces.

Toss in the prepared coconut before serving.

Note :
Apply grated cocunut mix with sugar for eating pleasure.

Fried Banana

2008-06-24T13:51:00.000+08:00

Ingredients :
1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water or just enough
1½ tbsp oil
5-6 bananas, halved
Enough oil for deep-frying

How to cook :

Combine the various flours, salt and baking powder in a mixing bowl.

Pour in water and combine into a batter.

Add in oil to mix. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.

Remove and drain on crumbled kitchen paper.

Note :

Typically malays used either sugar, milk or spicy soy sauce (sambal kicap) as a sauce.

Brown Sugar (Kuih Kasui)

2008-06-24T10:38:00.000+08:00

Ingredients : Part A
180g rice flour
50g green pea flour (lek tau hoon)
30g tapioca flour
250ml water
1 tsp alkaline water (kan sui)

Ingredients : Part B
1,250ml water
150g castor sugar
150g gula melaka (palm sugar)
2 pandan leaves, shredded and knotted(C) (mix and steam for one to two minutes):
1/2 a young coconut, grated (use only the white part)
1/4 tsp salt

How to cook :

Combine part B in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.

Mix ingredients part A in a mixing bowl.

Add in cooled syrup and blend well to form a batter.

Cook the batter over a gentle heat until just slightly thick.

Do not overcook until batter is too thick.

Spoon the cooked batter into small teacups till three-quarters full.

Steam for about 10–12 minutes. Leave to cool completely.

Remove the kuih with the help of a small palette knife.

Note :

Top with grated coconut before serving.

Beef Rendang (Dendeng)

2008-06-24T10:33:00.000+08:00

Ingredients :
500g beef, cut into chunks across the grain
3/4 cup oil
3 stalks lemon grass, bruised
2 1/2cm galangal (lengkuas), bruisedGround:
20g dried chillies (soaked) or 4 tbsp ground chilli paste
20g shallots
1/2 tbsp belacan granules
1 cup beef stockSeasoning:
1 tbsp vinegar or 1 tbsp lime juice
4 tbsp sugar
1/2 tbsp salt
A few drops thick black soy sauce for colour

How to cook :

Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain.

Heat oil and stir-fry the beef slices.

Dish out and drain well.Reheat wok with 3 tbsp oil and fry galingale and lemon grass.

Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well.

Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.Serve with white rice or bread or roti jala.

Note :

If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Kuey Teow Soup

2008-06-24T10:12:00.000+08:00

Ingredients:
450g chicken thighs
1 tsp salt
1/2 tsp sesame oil
1/2 tsp white pepper
1 tbsp oil
2 tbsp oil
4 cloves garlic (minced)
600g medium -sized prawns
2 l chicken bones stock
3 tsp salt
1 tsp seasoning powder
1 tbsp oil
90g Chinese chives/daun kucai
600g kuey teow noodles (cut into 3 cm lenghts)
Garnishing Ingredients (finely sliced)
2 stalks spring onion
2 red chillies

How to cook:
Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.

Steam chicken for about 15 minutes. Remove and slice finely when Cool,
Heat 2 tablespoonfuls of oil.

Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.

Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.

Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.

Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

Note :
Put kuew teow noodles, into individual bowl.
Arrange chicken slices and prawns on top.
Pour soup over noodles. Garnish with sliced spring onions and chillies.

Intro

2008-06-24T10:06:00.000+08:00

I wish to welcome you to my page. Its glad to see someone interest to look at something traditionally prepared by our parent back in old days.

So, enjoy yourself and happy surfing