Stir Fried Pucuk Midin with Oyster Sauce

Ingredients:

~ 1bunch RM1 pucuk midin from Satok

~ 1 small onion, sliced

~ 4 garlic, shopped

~ 1 small red chilli

~ 1 tbsp oyster sauce

~ 1 tsp msg

~ salt to taste

~ Water

~ Oil

Methods:

1. Heat some oil, fry onion, garlic and chili until fragrant.

2. Add oyster sauce and msg, add in pucuk midin. Add some water if its too dry.

3. Fry until the vege cooked it must be crunchy not overcooked, taste with salt. 

Ungkep Hati dan Pedal Ayam..Khoraki ya Kababi?

This is another Javanese recipe I learned from mak. The fish monger that normally come to our house didn't show up until 11 a.m. I opened freezer and saw a plastic of chicken liver and "pedal" (i don't know it's name in english). Then decided to cook ungkep. Chicken especially the kampung one is best to use in this recipe. Someone (she's an Iranian) asked me what did I cooked for nahar (lunch). I told her jigar-e-morgh (chicken liver). She said khoraki (like stew) ya kababi (kebab)?. I didnt know how to answer, but because it is not kababi, i said it khoraki :)

Ingredients:

~ Chicken liver and pedal

~ 1 medium onion*

~ 4 garlic cloves*

~ 1 inch ginger*

~ 1 inch turmeric*

~ 1 lemongrass

~ 1 tbsp coriander seeds*

~ 1 tspn cumin seeds*

~ 1 small asam keping

~ 1 tbsp curry powder

Methods:

1. Blend all the * ingredients. In a pan heat some oil and fry the blended ingredients.

2. Add in bruised lemongrass and curry powder, cook until fragrant.

3. Add the liver and pedal and asam keping. Cover the pan and simmer for 30 minutes. Taste with salt and sugar. 

Taa daafe baad....oh cheghard delam vase jigar gusfand kababi too mazandaran khast...khoda hafez...

Javanese Pecal Wak Tipah's Special Recipe

Today I want to share my mom's no 1 recipe: Pecal. Pecal is originally a Javanese food. It's like gado-gado with a slightly different taste. This is the food people searching for at my house during hari raya. I asked mak why she serves pecal on hari raya because it is not a common food during the occasion. She said this culture has been passed from my grandmother which is originally Indonesian. From all her 6 siblings, only my mom inherited the recipe. Hence, my uncles, aunties and relatives came to my house to have it.

Mak always asked us, her daughters to learn how to make pecal. But then we always said mak make it better especially in blended the ingredients for the sauce. We always shouted from kitchen whenever the sauce has finished and mak will gets angry because she was busy in the living room entertaining guests. So, this year mak has decided that she wants me to make the  everything from A to Z. Luckily, nobody complained. :) Here, I write it down for my future reference.

The peanut sauce

  Tapioca leaves 

                                                                Mung beans sprouts

Cucumber

                                                              

Noodles

Ingredients (for sauce):

~ Dried chillies*

~ Onion*

~ Garlic*

~ Shrimp paste*

~ Peanut - deep fried, blend not too fine

~ Tamarind paste juice

~ Kencur/cekur - finely pound

~ Salt, sugar, msg

Methods:

1. Finely blend all the * ingredients. In a pan, heat some oil and cook the blended ingredients in a medium heat until it well cooked (dark red colour). This is the base of the sauce. Mak made this in a bunch to make the process of making sauce easier. Everyday heat it 2 times in morning and night and it can be keep for 3-4 days. 

2. To make the sauce, first mix well the chilli mixture with sugar, salt and msg. Add in peanut, kencur, some tamarind juice and water. Blend everything well not too thick. Adjust the ingredients to your liking. According to mak, put kencur more to get nice aroma. Sauce has to be make in a small quantity to get a fresh taste. If make in a large amount, make sure heat it frequently. 

Other ingredients:

~ Tapioca leaves, boil until soft with some salt and kapur makan to have a nice green color.

~ Mung beans sprouts, this is another speciality in my moms pecal because she made this by herself.

~ Noodles

~ Cucumber

~ Unripe papaya

~ Fried tofu

Actually you can put anything you like as the ingredient to eat pecal. Whatever convenient for you to find or whatever you like. 

This is  photo of last year hari raya

To date we have finished, 15kg of peanut, 20 bags of noodles, 5kg of mung beans. Tapioca trees around my house and neighbourhood also has been "kachal" (bald). Mak has stopped making pecal on 8th day of hari raya and she will make it again this weekend. Neighbours and families also being generous by giving the ingredients for pecal. Some of them gave mak some money because they knowhow complicated the process of making pecal. Alhamdulillah. Khoda ro shokr that with pecal our family's ties getting stronger. I just hope that this recipe won't extinct. Me myself will keep the culture forever. And I am proud of it. 

Taa daafe baad...salamati ba hameghi va khodanegahdar...

Singgang Ikan Parang

Ikan parang (sword fish) is mak's favourite. Yesterday she bought this fish form a fish monger that everyday came to my house. His name is Ah Kim, a chinese man. His trademark shout to call mak from inside house is like this "Kak Tipah...nak ikan tak?". Putri and fifin alwys imitate the way he shouts. Back to the fish, it's a long fish which I cut onto 6 pieces. 3 pieces I've cooked asam pedas yesterday. The balance which include a big roe (on the left side of the plate) I cooked today. One of the simplest menu yet very tasty for my liking.

Ingredients:

~ 3 pieces of ikan parang

~ 1 large onion, slice

~ 4 garlic cloves, slice

~ 1 inch ginger, slice

~ 1 cm galangal, slice

~ 1 tspn turmeric powder

~ Some tamarind juice

~ 1 green chilli

~ Salt, msg and sugar to taste

~ Cooking oil

~ Water

Methods:

1. In a pan, heat some oil and saute all the sliced ingredients for about 2 minutes until the aroma arise.

2. Sprinkle turmeric powder.

3. Stir in the tamarind juice and some water, when it's boiling, add in the fish and green chilli.

4. Cook for about 10 minutes.

I love the crunchy and sweet taste of onion.

Taa daafe baad..bezar fekr konam chi dige doros konam baraye eftar..khoda negahdar..

Sambal Belachan

My version of not so spicy sambal belachan. Did I tell that I can't consume too spicy foods anymore especially for foods that used dried chillies. Sigh....

Ingredients:

~ 1 medium Onion

~ 3 garlic cloves

~ 2 red chillies

~ 3 bird eyes chillied

~ half inch shrimp paste\

~ a handful of anchovies

~ sugar

~ Lime

Methods:

1. Fry all of the ingredients except sugar and lime for about 5 minutes.

2. Grind everything in lesung batu (mortar and pastle), taste with sugar. Put some lime juice before serving.\

3. I love to eat sambal belachan with ulam (raw vegetables). Yummm

Taa daafe baad..ghazahaye tond nakhor..del dar migiiri..:) khod hafez..

Sambal Paru (cow's lung in chili sauce)

Ingredients:

- cow's lung. Boil for about 30 minutes with ginger, onion and salt. Then slice thinly, marinate with turmeric powder and deep fry for about 5 minutes. This steps is to make sure the lung become tender.

- 10 dried red chillies*, cut into smaller pieces and boil for about 15 minutes to discard the seeds and to make it soft

- 1 medium onion*

- 3 garlic cloves*

- 1 cm galangal*

- half inch ginger*

- 1 cm turmeric

- shrimp paste

- dried tamarind

- cooking oil

Methods:

1. Blend all * ingredients finely.

2. Heat some oil, pour the mixture and fry until 'pecah minyak' to make sure everything cooked.

3. Put in the dried tamarind for a bit sourness.

4. Taste with salt, sugar and msg.

5. Add in the fried lung. Cook for about 5 minutes. Done. 

Acar Timun & Lobak

Ingredients:

-cucumber and carrot cut into 3cm long

- 1 cinnamon stick

- 1 star anise

- 1 medium onion, cut 6

- 3 garlic cloves

- 1 inch ginger, thinly slice

- 3 tbsp vinegar

- 4 tbsp sugar

- 1 tsp turmeric powder

- salt

- cooking oil

- 1 medium onion*

- 4 garlic cloves*

- 2 dried red chillies*

Methods:

1. Grind all * ingredients in blender

2. Marinate cucumber with turmeric powder and salt

3. In a pan, heat some oil, fry ginger, cinnamon stick and star anise.

4. When the aroma arise, put in the blended ingredients. 

5. Fry until fragrant or 'pecah minyak'.

6. Add in vinegar and salt.

7. Add in onion, garlic and carrot. Cook for about 5 minutes or until the carrot tender.

8. Drain the cucumber, add in to the pan.

9. Cook for about 10 minutes. Done. 

What A Day..My Hand is Aching

Oh..last night I couldnt sleep well. My hand is aching. Maybe due to the "khune tekooni" I did yesterday. Today all of my siblings came back, family gathering before Ramezoon. Of coz Im in charge of everything. From cleaning to planning coz only me and mak live in here.

Around 10 Aaron arrived. After one month didnt see him. Big boy already. Then Aryan also came. He isa son of my friend, my neighbour. She's in Mecca now performing umrah and I kidnapped her son to play with aaron. Coincidently they're wearing same outfits! They're 2 months difference. But both naugthy!! :)

Aaron and Aryan

In the evening, all of my siblings arrived. We prepared foods and had good times before maghrib.

After Isya', we had small tahlil to remember family members whom already passed away, reciting Yassin and doas. May them placed in Jannah. Amin.

During the ceremony, I spotted bache Irani in the house. My niece, Izzati wears my hijab that bff bought from Iran and styled it Irani style. Of coz, my influence. :)

Star of the day, of coz lah foods! Nasi ambeng. Javanese specialities. Azizam, you tend to make me jealous with kabab and whatsnot in Tehran, hello..I have nasi ambeng which is thousands times khoshmazetar. haha.

At 1130pm everybody lost their energy. One by one unconciously sleep. hehe.

But me, izzati and putri couldnt sleep. We decided to watch Iranian film.

"Tala va Mass"

To watch:

http://www.shiatv.net/view_video.php?viewkey=c5be4d97571c5a1e57dd

Now at 2am, the film finished which end up only me still awake, another 2 already dreaming.

Hope i can sleep soon coz I know at 6 aaron and the 2 musketeers(twins) will wake up the whole house with their sounds.

Taa daafe baad..akhare hafteh khub dashte bashin..

Khoda hafez.

Befarmaeed Sham: Nasi Goreng Ayam Kunyit

Nasi goreng ayam kunyit is one of bff's favorite Malay foods. From our first visit to malay restaurant 6 years back until now, this is the ultimate menu that he will order without fail. Even we order side dish like tomyam or bbq chicken or anything that best to eat with plain rice, he still wants nasi goreng ayam kunyit. Sometimes he eat two plates. I dont know is it very delicious? Coz I dont really like it coz I see there is no special with that. Simple nasi goreng with fried chicken pieces. B.O.R.I.N.G.

Nevertheless, I have to try to cook nasi goreng ayam kunyit. When I go to Iran later, where the heck  to find it in restaurant if bff's craving it? So the last time he was here, I got the chance to show my skills and he certified it. :)) 

Nasi goreng cina. For recipe. 

Stir fried kangkong. For recipe. 

Ingredients:

~ Chicken breasts. cut into cubes. marinate with some turmeric powder and salt.

~ 4 garlic cloves, minced

~ 1 onion, cut into rings

~ Carrot slices

~ Green beans cut 1 inch long

~ Chicken powder 1 tspn

~ Salt

~ Cooking oil

Methods:

1. Deep fry the chicken until tender. About 10-15 minutes coz I dont like it to be too crispy. Set aside.

2. In another pan, heat some oil. Saute garlic until golden.

3. Add the veges, chicken, chicken powder and salt.

4. When everything well blended and the vege a little bit cooked, turn off heat and serve.

5. Mind that you need to use high heat and cook it fast.

I served with nasi goreng cina and kangkung goreng.

:) thats all. recipe from kad banoo azreen ;P 

oh azizam cheghard miss kardam ghaza bepazam baratoon

Fried kuew tiaw

As i promised on yesterday's post, today im gona share my simple recipe for fried kuew tiaw.

Ingredients:

Half kg kuew tiaw (flat rice noodles)

2 tbsp sambal (ground chillies and onion and garlic)

4 garlic cloves

Chicken pieces

1 tbsp dark soya sauce

2 tbsp oyster sauce

1 tbsp fish sauce

Beans sprouts

Bok choy

Cooking oil

Methods: 

1. Heat some oil, fry sambal and garlics until fragrant.

2. When the color darken, which means the mixture is well cooked, add the 3 sauces

3. Add chicken pieces.

4. When the chicken cooked, add noodles, and vegetables.

5. Taste with salt, sugar and msg (substitute with chicken powder if you dont like msg).

5. Done. This dish has to be cook in hight heat and fast. Around 5, minutes. Make sure you prepared everything before start cooking, 

One of bff's favourite

Nasi goreng cina - Chinese fried rice

For me, nasi goreng cina is the most easiest nasi goreng recipe. Not too many ingredients and no need to pound ingredients like nasi goreng kampung. Cook this when you are lazy. I guarantee the taste and satisfaction. But make sure you use fresh vegetables and shrimp and chicken. Check out the recipe:

Ingredients: 

- 3 cups rice, make sure to cool it down and separated grains. Persian way to cook rice is very good to get separated grains, but omit the oil and salt.

- 5 garlic cloves, mince

- chicken cuts, i used breast

- xl size shrimps, remove the skin (or shell?)

- 1 egg, slightly beat

- vegetables, this time i used diced carrot and spinach

- some cooking oil

- some seasoning, i used chicken powder and salt

Methods:

1. Fry some oil, stir in garlic. When the aroma arise, add in chicken, cook for 5 minutes.

2. Add in egg, when the egg cooked, add in shrimp. Once the shrimp turn to red color, add in the veges. 

3. Season with salt and chicken powder.

4. Add in rice. Stir gradually until all the ingredients well coated to the rice.

5. Done!! Easy right? The secret to have a nice nasi goreng is to cook it fast with high heat. The measurement of ingredients is up to your liking.

Ps: i received repeat order for this tonight. Hehe. 

Befarmaeed sham.....from azreen's kitchen

Yee Mee

What I cooked

What normally served in restaurant, in a hot plate. Thats why it is called, sizzling yee mee

Ingredients:

~ Dried yee mee

~ Half chicken, cut into small pieces

~ 3 2 inch ginger, slice thin

~ 10 garlic cloves, slice

~ 2 tbsp black pepper

~ 6 dried chillies, cut half inch long

~ 4 tbsp oyster sauce

~ 3 tbsp dark soy sauce

~ 2 tbsp light soy sauce

~ Some dried shitake mushroom, soak in warm water to soften and slice

~ Bunch of sawi (bok choy) i dont know the name in english :P

~ Cooking oil, salt, water

~ Corn starch

Methods:

1. In a pot, saute garlic, ginger and dried chillies for about 2 minutes.

2. Add chicken and blackpepper. 

3. When the chicken brown, add water, the 3 sauces. Let it boil. Simmer for about 20 minutes.

4. Add in the shitake mushroom and sawi.

5. Taste with salt.

6. Add in the corn starch to thickened the broth.

7. To serve, place the yee mee in a plate and pour the broth on top. The noodle will be softened by the hot broth.

8. For a kick, eat with cili padi.

Sup Tulang Merah Singapore- Soup-e-ustukhun-e-gusfand ghermez Sangapor

Me and bff have lots of sweet khatere (memories) with sup tulang merah. I introduced him with this food early in our relationship. At first, he reluctant to eat this as the bright red color which symbolised spiciness. You know, most of Iranians dont like spicy foods, which means they missed one of the best taste in foods :P. But it is actually not spicy. It is tasty and aromatic with spices. When you deep the french baguette into the gravy, so bliss as it absorb the well mix ingredients. Oh, typing this make me wana drive to Beach Rd.

Yeah, we always eat sup tulang at Beach Rd Singapore, the most famous place for sup tulang. Actually, sup tulang is Singapore specialties. You cant find at any other place that have same taste like the ones at Singapore. Plus near sup tulang stall at Beach Rd, there is a bean curd stall that sell the best soya ever. Normally bff will buy $10 sup tulang, $10 bbq chicken wings and more than 2  bean curd. We always bought extra bean curd to take away home. And,,always he bought $2 tissues from one apek that come to each table. One time bff bought lots from that chinese man because he said that apek is so bichareh (pity). Yes, generous bff :)

Last weekend my family from Singapore came. Before that I asked them to buy for me sup tulang but they said, they will make it at my home. Ok, so they brought about 5kg bone steaks and all the spices needed all away from Singapore. So, we had a blast kenduri of sup tulang over the weekend.
I asked for the recipe and hope to make it my own later. So, check it out!!

The taste a bit different coz this is more aromatic and thicker sauce, and less food coloring is better

Ingredients:
~ Lamb bone steaks 5kg
~ 3 Screw pine leaves
~ 3 lemon grass
~ 2 inch ginger
~ 2 inch galangal
~ 1 packet of bistik spices
~ A handful of dried chillies*
~ 3 onions*
~ 10 garlic cloves*
~ 1 inch of ginger*
~ 1 inch of galangal*
~ 1 can of tomato puree
~ Artifical red coloring
~ Cabbage
~ Coriander leaves
~ Water
~ Oil

Methods:
1. Boil the bones with screw pine leaves, lemon grass, ginger and galangal for 2 hours. This step is to get rid of the "smell" of lamb which somehow hated by Malays. After 2 hours, throw away the water from the boiling process as to get rid the fat of the lamb which is believed will cause nausea after eating.

2. Blend all the * ingredients,
3. In a pan, fry the blended ingredients with bistik spices until fragrant.
4. In the pot of the bones, pour some water to cover the bones and stir in the fried ingredients.
5. Add in the tomato puree and food coloring. The amount of food coloring is depend on you..
6. Let everything simmer until the bones soft but not until the meat fall of the bones, let say for another hour.
7. Taste with salt and sugar.
8. Serve. On top of it sprinkle some shredded cabbage and coriander leaves.

p/s: my advice if you eat sup tulang merah is dont be shy and explore more. You need to use your bare hands to maximise satisfaction. never use straw to suck the bone marrow. but suck with your lips straight away from the bone or you can knock the bone on the plate to let the marrow out. Must eat all the meat all around the bone. Bring your own knife if you shy to bite the bone :)

Good Luck!!

Nasi Minyak (Berenj-e-Roghani)

When translated to farsi, nasi minyak seems very unhealty. Imagine rice with oil. But it is just a name. It is actually really delicious. Nasi minyak normally cooked during Malay aroosi (wedding). Yesterday mak saw nasi lemak at one of woman's talk show and since that she keep on saying about that. I know she want me to cook it, so today's lunch I made it for her. Just simple one. With two side dishes; ayam merah and acar nenas.

(Rice)
Ingredients:
~ 2 cups rice
~ 2 cups water
~ 1 cinnamon stick
~ 2 star anise
~ 3 cardamom
~ 3 cloves
~ 1 large onion, slice
~ 5 garlic cloves, slice
~ 2 inch ginger, slice
~ 2 screw pine leaves
~ Oil
~ Salt and MSG

Methods:
1. In a pot, with some oil fry cinnamon stick, star anise, cardamom and cloves until fragrant, add onion, garlic, screw pine leaves and ginger. Fry everything until golden brown.
2. Pour rice, water, salt and msg and place the pot on rice cooker.
3. Done!

(Ayam Sambal - Morgh ba felfel ghermez)
Ingredients:
~ Chicken
~ Dried chillies, cut, boil for 15 minutes to soften the chillies*
~ 1 medium onion*
~ 3 garlic cloves*
~ 1 inch ginger*
~ half inch shrimp paste*
~ 1 lemon grass, bruise
~ Chilli sauce, 2 tbsp
~ Ketchup, 2 tbsp
~ Oil
~ Sugar, salt, msg

*blend

Methods:
1. Fry the chicken until crispy. Set aside.
2. Heat some oil, fry the blended ingredients and lemon grass until the chillies cooked, make sure the color turn a little bit darker. Add in chilli sauce and ketchup.
3. Taste with sugar, salt and msg.
4. Add in the chicken. Cook for another 30 minutes until the chillies coated well to the chicken.

(Acar Nenas)
~ Pineapple, dice
~ 1 medium onion, slice
~ 1 bird eye chilli, finely slice
~ 1 green clili, slice
~ Juice of 1 lime
~ 1 tbsp white vinegar
~ 1 tspn sugar
~ Pinch of salt

Methods: Mix well everything

I whassap-ed the photo to bff in Iran. He said "fekr kardam faghat baraye man ghaza ghashange doros mikoni". Javabe man, "baraye shoma ghashangtar doros mikonam" haha. poyo right? After 2 and half months, I know he misses my cook :p. Till then, bye.

Bakso Bodo

Bakso is originated from Indonesia. I called it bakso bodo because it is very easy to make. Bodo(h) direct translation from Malay is "stupid". While in farsi, bodo means "fast". In broken Malay language if something we called "bodo" doesnt simply means stupid but to refer to something that is easy and simple.

So to cope with the cold weather (winter in Malaysia is monsoon season, wet), it is very nice to sip a bowl of hot soup. Then, I decided to make bakso. After chekcing mr. refrigerator, I have all the basic ingredients. Sap sup sap after an hour tada!! My bakso is ready.

For soup:

Ingredients: 

~ 1 medium onion*

~ 3 garlic cloves*

~ 1 inch ginger*

~ 1 tbsp white pepper powder

~ 1 lemon grass bruised

~ 1 chicken stock cube

~ water

~ salt

~ meatballs

*blend

Methods:

1. Heat some oil in a pot and fry the blended ingredients and lemon grass. 

2. Add in water, white pepper, chicken cube and salt.

3. Let it boil, add in the meatballs.

4. Once the meatballs cooked, turn off fire.

For serving:

Some vermicelli, shredded white cabbage, bean sprouts, coriander leafs and dont forget sambal kicap.

Enjoy sipping =)

Nasi Lemak

Nasi lemak is one of Malaysia's signature dish. I believe everyMalaysians regardless ethnicity or religion must have had this wonderful fragrant nasi lemak at least once, and must be more than one =) In the past nasi lemak is considered as breakfast menu but nowadays it is eaten for all time from morning till midnight. Even the origin is from Malays (I think), you can find nasi lemak in the menu of Chinese and Indian restaurant too! Thus, I think I can label nasi lemak as 1Malaysia menu =)

But....beware of the calories consumption! It is very high in calories and fat as it include several side dishes including sambal, fried egg, fried anchovies, fried peanut, fried chicken and anything fried that you want to. Plus people now like to improvise it by including other side dishes. Dont forget that the rice is cooked with coconut milk, addition to the fat! No problem..for me its ok if we eat nasi lemak once in a while, just workout more after that T__T..

By the way, for me normally I only eat home cooked nasi lemak. Either my mom cooked it or myself. Last night I was craving for nasi lemak. So I made it. Check out my ways of cooking nasi lemak.

For sambal (spicy sauce):
~ 20 stalks of dried red chillies*
~ 2 medium onions*
~ 5 garlic cloves*
~ 1 inch ginger*
~ 1 cm fresh turmeric*
~ half inch of shrimp paste*
~ a handful of anchovies
~ 2 tbsp tamarind juice

Methods:
1. Blend all *.
2. Heat some oil in a pan, fry the blended ingredients until cooked. You know it is cooked once the oil come out to the surface and the mixture turned dark red.
3. Add anchovies and tamarind juice.
4. Season with salt, sugar and msg.

For rice:
~ 2 cups of rice
~ 3 cups of coconut milk
~ 1 medium onion
~ 1 inch ginger
~ 1 pandan leaf
~ 1 lemon grass bruised

Methods:
1. Heat some oil, fry onion, ginger, pandan leaf and lemon grass until the aroma arise.
2. Add in the coconut oil.Let it boil, add some salt and transfer to rice cooker along with the rice.

Other side dish;
This time I made Fried chicken, papadom, fried edd, cucumber and tomato slices.

Have a fat day!

Befarmaeed sham @azreen's: kampung style

Really lately i have no mood to blog. Its like really hard to create sentence. Let me start it again by sharing my tonight's dinner kampung style. But i am lazy to share recipes. just a photo. Nowadays i cooked only simple foods. Daging masak kicap, terung berlada with petai as ulam and my mom's sambal tahun. Befarmaeeed...