Thursday, July 24, 2008

Kuah Laksa Lemak/Laksam


Laksam served with kuah lemak


Kuah Laksa Lemak/Laksam

Ingredients (serves 4):

4 ekor ikan kembong (bersaiz sederhana), direbus dengan asam keping.
5 ulas bawang merah (shallots)
1 ulas bawang putih (garlic)
1cm belacan (shrimp paste)
1 inci halia ,di ketuk (ginger)
1 sudu teh lada hitam ,di tumbuk halus (blakc pepper)
1 cawan santan pekat (coconut milk)
2 cawan santan cair (light coconut milk)
garam dan gula secukup rasa
2 keping asam keping (dried tamarind)


Method:
- perisikan ikan kembung yg di rebus tadi, buang segala tulang2.
- masukkan ke dalam blender bersama2 dengan bawang merah, bawang putih, belacan dan santan cair. Kisar hingga halus.
- masukan ke dalam periuk.
- masukkan pula santan pekat, halia yg di ketuk, asam keping, lada hitam, garam dan gula.
- masak di atas api yg kecil sambil di kacau sekali sekala hingga kuah mendidih.
- sedia untuk di makan bersama laksa, atau laksam.

note: Kuah lemak ni sedap kalau rasanyer manis sikit.

Ulam2:
timun, di mayang halus
kacang panjang ,di potong kecil2
kobis, di mayang halus
taugeh, dibersihkan
daun kesum, dipotong halus2
sambal belacan
limau nipis (optional)

How to serve laksa/laksam:

In a bowl, put in the laksa or laksam, put in all the ulam (vegetables), add in the kuah (sauce) ,topped with sambal belacan, squeeze some lime if you like. Mix everything together and enjoy it! Yummy!

Laksam

What is laksam? Laksam is one of Kelantan all time favourite delicacy. It is flat rice noodles...err..fettuchinee look alike and served with white sauce made from fish ,shrimp paste and coconut milk ,and garnish with raw vegetables like shredded cucumber, long beans, bean sprout and cabbage. We usually have it for breakfast but you still can have it anytime during the day, ...lunch...tea time or even for dinner. If you go to Kelantan you'll easily find it being sold at the fresh market or by the road side especially in the morning.


Laksam

Ingredients :

2 cups of rice flour (tepung beras)
1 table spoon of tapioca starch (tepung kanji/tepung ubi kayu)
1 pinch of kapur (gapo la kapur in English?)
1 pinch of salt
4 cups of water
some oil for greasing


Method:
- Fill up the steamer pot with a lot of water and boil them.
- in a bowl mix the rice flour, tapioca starch, salt and kapur together and then add in the water a cup at a time. Mix well and break any lumps.
- keep adding the water to get the right consistency .



-grease the pot cover (picture above) or baking tin and then pour 1/2 cup of the mixture and steam until it forms air bubbles on the surface (gelembung gitu), approximately 5 minutes of steaming.

- take the tin out and with a satay stick or screwer,run the edges of the laksam with its tip to loosen it up, and then start rolling the noodles by using the tip carefully, make sure it doesn't break. Repeat the same process until you have finished all the mixture.
- cut the laksam rolls into rings to serve. (it's much easier if you cut it with a pair of scissors).



rolls of Laksam ready to be cut

Tuesday, July 15, 2008

Sira Pisang

This is how I like my sira pisang, topped with whipped cream....Asian Fusion...hehehe


There are many ways that you can enjoy your bananas. You can eat it as it is...use for pie fillings...buat pengat, cekodok, fry them till crispy or bake a banana cake. One of my favourite banana dish is Sira Pisang or bananas in heavy syrup . My mom used to make this Sira Pisang and this recipe is from my mom which I believe is not any different than any other recipe. It's perfect to be served as dessert or just have it for tea.


Sira Pisang (bananas cooked in heavy syrup)


Ingredients:

5 bananas , halved (I used pisang abu )
1/2 cup of water
1/2 cup of sugar (if your not a sweet tooth, lessen the sugar amount)
5 cloves (bunga cengkih)
1 piece of pandan leaf.

Method:

-In a pot, arrange the bananas and then add in the water ,sugar and cloves.
- cover the pot and cook under low heat until the syrup is concentrated.
- Once the bananas are cooked (if it is soft,that means it is cooked through), turn offthe heat and let it cool before serving it. Sira Pisang is best served cold.

Chicken Rendang

Ni versi berkuah...hehehe


To my sister Siti, if you're feeling of trying a new recipe, may be you can try this Chicken Rendang. The ingredients is simple...all the basic ingredients in every Malay dish and it's easy to prepare too.


Chicken Rendang


Bahan2:
1 ekor ayam (potong 12)
10 biji bawang merah (di mesin halus)
2 sudu besar cili boh
3 ulas bawang putih, (di mesin halus)
1 inci halia,
sedikit lengkuas (di hiris)
2 sudu besar Kerisik dari 3 biji kelapa
1 sudu kecil serbuk kunyit
2 helai daun kunyit (racik)
1 cawan santan pekat (boleh guna santan segera)
1/2 cawan air asam jawa
Garam dan gula secukup rasa


Cara2:

-masukkan ayam yg sudah dibersihkan di dalam kuali, campurkan kesemua bahan2 dan gaul rata.
-hidupkan api , biarkan api kecil sahaja,kemudian tutup kuali dan masaklah ayam hingga empuk dan kuah nye agak kering dan pekat. Kacau sekali sekala.


note: This chicken rendang is best served with plain white rice, nasi minyak, nasi lemak, ketupat nasi or pulut kuning. This recipe is also applicable for beef and mutton.