Noodles, Resipi

Bismillah Phrase Arabic Islamic Calligraphy 05

Kalau masak koay teow selalu teringat zaman Along masih kanak2. “Mak,abang nak makan ku chi tau”. Memang tergelak betul kat anak bertuah ni.Agaknya sebab ada darah Cina kot, cakap tu dah bunyi lebih Cina…..tak da makna pun.Subhanallah.

Oleh kerana ramai juga yang nak pekena koay teow , jadi resepi ini untuk sukatan banyak.
Since there’re many of us eager to have koay teow, so this recipe calls for a big measurement.

  • Bawang putih. Pips of garlic.
  • Cendawan butang dalam tin. Canned button mushrooms
  • Hiris cendawan . Slice the mushrooms

  • Kek ikan.  Fish cakes
  • Hiris lebar2 kek ikan. Slice broadly the fish cakes.

  • Tumis bawang putih. Fry the chopped garlic
  • Goreng hingga kuning keemasan. Fry till golden brown

  • Masukkan cili boh/cili giling .Add in chilly paste
  • Goreng hingga cili benar2 masak. Fry till the chilly paste has cooked through.
  • Masukkan sos tiram.Kacau sebati. Add in oyster sauce.Mix thoroughly
  • Masukkan kicap mee.  Add in soy sauce for noodles

  • Masukkan kek ikan dan cendawan. Add in fish cakes and mushrooms
  • Tambah sedikit air dan kacau sebati.Masukkan garam jika perlu . Add some water and mix thoroughly.Add some salt if required.

  • Masukkan koay teow . Add in the broad rice noodles
  • Goreng sambil digaul sebati koay teow dengan kuah.Guna 2 sudip jika perlu. Fry while mixing thoroughly the noodles and the gravy. Use 2 ladles if required.
  • Masukkan telur dan kacau rata. Add in eggs in mix well.
  • Masukkan tauge dan kacau rata.Jangan biar sampai tauge layu. Add in bean sprouts. Don’t overcook the bean sprouts.

Alhamdulillah…..

 

Noodles, Resipi

Bismillah Phrase Arabic Islamic Calligraphy 05

Ikan temenung /  mackerel  

Sejenis ikan laut.Nama lain ikan kembung,ikan mabung(Rastrelliger kanagurta) /mackerel.Harga pasaran semasa (Jan/2012)ialah RM 10 sekilo. Teringat zaman kanak2 makan nasi dengan temenung goreng panas2 ngan kicap.Sedaaap….Hari ni acik nak makan cara ni…InsyaAllah.
Ikan pun ada bisan.Bisan temenung — ikan selayang atau ikan sadin.

A marine fish.The current retail price (Jan/2012) is RM 10 per kilo.It’s a nostalgia of childhood days,whereby we’d eat rice with freshly fried mackerel and soy sauce.Delicious……Today our acik wishes to have his lunch prepared this way…..InshaAllah. Just for memory sake and that flavour!

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Laksa Penang

Dah ada ikan temenung ni sedap jugak kalau buat laksa. Having these mackerel at hand,might as well prepare the laksa (rice noodles).

Cili kering,belacan,asam keping,lengkuas,serai,bunga kantan,daun cenenghom/kesum dan pudina.Kalau ada nenas pun sedap. Dried chillies,prawn paste,dried Garcinia atnoviridis, galangal, lemon grass,torch ginger,Polygonum spp.(Vietnam mint) and mint.It’s also delicious with some pineapples.

  • Lengkuas / galangal
  • Bunga kantan / torch gingers
  • Daun kesum/cenenghom / Vietnam mint
  • Pudina / mint

Blend cili kering -yg.direndam (guna 2 genggam cili sbb.ikan 3 kilo) dgn.lengkuas.Rebus naik cili dan lengkuas.Masukkan belacan, serai yg.diketuk,bunga kantan yg.dibelah dua dan asam keping (guna 1 genggam asam–bergantung kpd.kualiti asam,kalau yg.muda kurang masam).Rebus hingga cili masak benar (boleh kesan dgn.baunya).Masukkan daun cenenghom dan daun pudina. Blend the soaked dried chillies(we used 2 handfuls of it,coz the mackerel was 3 kilo) with the galangal.Bring to boil in a stock pot the blended chillies and galangal.Add in the prawn paste,lemon grass(slightly crushed),halved torch gingers and dried Garcinia(a handful of it – depends on the quality,the younger type is less sourish).Boil till the chillies are really cooked(can be detected by its smell).Add in Polygonum spp.and mint.

temenung rebus

Perisi ikan.Blend isi ikan dengan air rebusan ikan tadi.Tulang yg.telah diasingkan boleh diblend (2 kali).Masukkan isi ikan dan air tulang ke dalam rebusan cili yg.siap dimasak.Kacau sebentar dan masukkan garam secukup rasa.Lepas tu boleh lah tutup api.

Separate the boiled fish flesh from the bones.Blend the flesh in the fish stock.The bones can be blended (twice).Strain the bones.Get the liquid from the bone.Add the blended fish and the bone liquid to the prepared chilly gravy.Simmer awhile.Stir the gravy well and add salt to taste.Turn off the stove.

kuah laksa dan petis

Alhamdulillah.Kuah dah siap. Alhamdulillah.The gravy is ready.

Laksa yg.telah dicelur

Laksa kering yg.direndam semalam pun siap dicelur. The overnight soaked laksa was blanched and its ready too.

Rampai sayurannya pulak.

..and the vege garnishings

Timun,bawang besar,cili merah,cili padi,daun salad,pudina dan daun selom.(Limau nipis tertinggal la plak).Boleh ditambah ngan pucuk janggus,pucuk putat dan ulam raja. Cucumbers,onions,red chillies,small chillies,lettuce,mint and Oenanthe javanica (oops,missed out the limes).U can add in young shoots of the cashewnuts,shoots of Barringtonia racemosa and shoots of Cosmos caudatus.

Daun selom / Japanese parsley

Daun salad / lettuce

Pudina / mint

Ralat sikit lah..laksa ter….lebih celur –putus2.

 slight disappointment though….the noodles were over blanched…weren’t in normal long strands.

 Satu hidangan yg.mempunyai zat yg.hampir seimbang –protin(dr.ikan),karbohidrat (dr.laksa) dan vitamin dan serat (dr.sayur2an dan ulam2an)

A  serving that has an almost balanced diet —proteins (fr.the fish),carbohydrates(fr.the laksa ) and vitamins plus fibres (fr.the vegetables).