Maarizamm + Football

oh...marizam (i'm sick)..

went to health center utm, as usual the doc gave me panadol..pfft..she said the fever just started no need antibiotic. but demmit, after 1 day i still have light fever. sore throat, dizzy.

maybe its the side effect of haze. maybe also of the extraordinary heat lately.  aaron also now has fever..bff too!! see we have similarities :P

shiaaann ayen maksu..rindu sangat..:(

Even marizam today i woke up at 7 and do all house chores. I think laying on bed make my fever worst. But I really have no energy to cook. I'm feeling to eat something soupy. Now I'm craving for Persian Soup. 

For recipe: click here 

Oh, I need to keep standing coz tonigh is Final FA Football match between Johor and Kelantan (tradition enemy). It is really exciting!! After decades Johor finally going to final. And the phenomenon is just fantastic. JOHOR LUASKAN KUASAMU!!

Talking about football, I found this new song created for Jame Jahani (World Cup) by Iranian singer. Enjoy and keep healthy everyone!

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.

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 =)

Noodle rice - reshte polow

If you are a big fan of noodle, you have to try this recipe to experience a new type of noodle dish. For me it is a bizarre food because it combines both rice and noodle in one single recipe. It has aromatic smells from the advieh (spices) and crunchy texture from the sauted noodle. 

Ingredients:

- 1 1/2cup of rice (soaked for at least 2 hours)

- Some Persian noodle (reshteh)

- 1 onion

- 1 tspn turmeric powder

- 1/2 tspn cinnamon powder

- saffron liquid

- Some raisins

- Bread for tahdig

- Butter/oil

- Salt

Methods:

1. Saute reshteh with some butter until golden. Keep eye on it because it can burnt easily. Put aside.

2. In another pan,saute diced onion until translucent, add turmeric and cinnamon. Add raisins and stir well. Put aside.

3. Pre-boil rice with some salt and oil . Add the reshteh. When rice turns al dente, rinse. 

4. Now,the fun part begins. In a pot, pour some oil. Place bread at the bottom for  wonderful tahdig. Put first layer of mixture reshteh and rice, follow with raisin until finish. Pour some liquid saffron on top. Cover and cook in a medium heat for an hour. 

Crispy bread tahdig!!

Serve with your favourite side dishes. This time, I had with Persian Chicken, Salad and Grilled Prawn.

Penang Laksa

Laksa is a type of noodle. This time I am sharing Penang laksa. I think every state in Malaysia has its own laksa. Among them, Penang laksa is the most popular. Sour and spicy gravy with refreshing condiments. Its recipe differ person to person, and here is my recipe.

Ingredients:

~ Laksa noodle. There are 2 types of noodle. If using dried noodle, you need to boil to soften it. Another type is ready to eat noodle.

For gravy:

~ 1 kg mackerel

~ 6 dried chillies*

~ 6 fresh red chillies*

~ fresh turmeric about 1 inch*

~ fresh galangal about 1 cm cube*

~ 20 shallots or 3 onions*

~ 2 cloves garlics*

~ 1 tbsp belacan*

~ 5 stalks laksa leaves

~ 2 ginger plant bud cut half

~ 5 lemon grass, bruise

~ 8 tamarind slice

~ 1 cup of tamarind juice

~ 2 liter water

Methods:

~ Boil fish with some salt. Remove from stock, flake, grind until smooth.

~ Grind * ingredients

~ Add *, fish, laksa leaves, ginger bud, lemon grass, tamarind slice, tamarind juice to the fish stock

~ Boil and then simmer with medium fire until the gravy a little thick. 

~ Salt, msg and sugar to taste. It should have all taste, sour, spicy, a little sweet.

Condiments:

~ Cucumber

~ Pineapple

~ Chillies

~ Onion

~ Bean sprouts

~ Lime

For serving, put noodles in  a bowl, garnish with the condiments, pour gravy, bliss!

The Best Spaghetti Ever!

It superlicious-mouth watering-heavenly spaghetti in the universe! Worth of trying! Definitely will go for repeat consume! Cook by a professional in spaghetti a.k.a Iranian style spaghetti "makaroni" - My forever super sayang azizam!! Please cook more and more and more.......... Need recipe? No. Secret. Me also don't know how o.O

P/S: Telan air liur lo!