7 ramadhan

tetiba jek malas betul nak sediakan sahur. masak je lah ape yang ada..yang mudah-mudah untuk mengalas perut

petang tadi dekat pukul 6 petang baru mula masak bihun untuk moreh, kelam kabut sungguh nak siapkan sebelum berbuka
hidangan berbuka lupa nak amik gambar. selain dari bihun goreng, boss belikan murtabak dgn kuih muih sket, zie plak bagi ketam masak lemak dgn pengat ubi yg sedapp.. tq zie

ni juadah moreh untuk surau amanputra, ditaja oleh amir gebu..:)

2 ramadhan..

akhirnya dapat gak buat mee rebus johor utk bukak posa..tapi my version tak taruk udang, bubuh tetel jek byk2 [tak suka campo seafood dgn meat..sunnah nabi nehh] tapi lupa buat kuih tepung lah..dah nak bukak posa baru teringat..alahaiii kurang satu garnish mee rebusku ini

pitaberry bila punya ntah..slot menghabiskan stok lah ni :D

banana coffee jelly

my bowl of mee rebus

afeef suka nihh

ni plak menu sahur semalam, menu recycle bukak posa aje. air soya tu aje freshly made

Another Side of Laksa...

This one particular laksa is a family recipe handed down to me by my late mother inlaw...everybody's fav in the family esp my inlaws.. not-so-tedious preparation but u hafta get the freshest fish possible for the best result..
here we go...
this version is slightly different from the usual laksa cina that made of chicken meat n prawn
[no pic at the moment since the last time i made it i forgot to snap any]

Mak's Laksa Cina

Ingredients :

• Ikan parang - scrape the fish meat then mix with tapioca flour and white peper with salt n sugar to taste..form oblong balls then deep fry till cooked. Boil the remainings till cooked, then finely blended n strained to get fish stock.

finely grounded:

• 10 shallot
• 1 1/2" galanggal
• 6 garlic
• 10 dried chilli - seeded n soaked
• 5 lemongrass lemon grass - smashed

• Fishball
• Fishcake - sliced
• Tofu pok - cut into smaller size
• Coconut milk extracted from 2 coconut
• oil for sauteeing

for garnishing:

• cucumber - shreded
• beanspout - tailed
• calamansi
• coriander leaves/chinese parsley
• fried onion
• omelette/boiled egg - optional
• meehoon - blanced

Heat oil then saute grounded paste till aromatic n oil surfaced. Add in lemongrass and fish stock. Simmer for awhile then add in cocnut milk. Add in fishball n ikan parang's ball n slice fishcake. Let the gravy simmer for a while. Season with salt and pepper to taste. lastly add in tofu pok
Put some meehoon in a bowl and put garnishing stuff . Ladle gravy on top. ready to be serve.