Meet & Greet with Imam Menk @ DePalma

Alhamdulillah, we were so lucky to be able to reserve a place for meet and greet with Imam Menk at DePalma hotel. Imam Menk arrived a bit late, we arrived later than Imam Menk.

My mistake actually. The venue is at DePalma, but I thought it was at flamingo. Beria la aku suruh hubby pegi Flamingo Hotel. Sampai sana baru perasan that aku silap tempat. Hampeh...

Ginza Cafe @ Tokyo Street

Our new lepak place. I love their mocha and croissant.

Nasi Dagang

Our menu for cuti on thaipusam day. Dah lama teringin nak makan nasi dagang tapi malas sungguh nak masak. Aku paling tak suka masak the nasi. It's so leceh. Kena rendam, kukus, kacau, kukus dan kacau lagi. Masak nasi putih lagi senang. But, that's what makes nasi dagang so special.

Nasi Dagang Terengganu

Nasik Dagang
Recipe can be found here.

bahan2
5 pot beras siam wangi AAA
2 1/2 pot air
2 1/2 pot santan (ambik from 1 biji kelapa)
daun pandan
2 tbs halba
2 inches halia - julienne
10 biji bwg merah - potong nipis
2 1/2 tbs garam (masuk dalam santan)

cara2
1. rendam beras for about 5-8 hours.
2. then kukus beras for about 1/2 hour, until 3/4 masak.
3. keluarkan dari kukusan, then masuk dalam bekas besar, tuang air, kacau sampai air kering dan nasi sejuk.
4. masukkan balik nasi dalam kukusan, then tabur halba, halia and bawang.
5. kukus sampai nasi masak dan jadi gemuk :)
6. tuang nasi dalam bekas besar, masukkan santan, kacau/harung sampai nasi tak berwap

Gulai Ikan Tongkol
bahan2
2 kg ikan tongkol besar, potong 3-4, rebus dengan nisan, garam and asam keping.

bahan untuk blend
25 biji bwg merah (i used 5 biji bwg besar)
10 ulas bwg putih
2 inci halia
3 inches lengkuas
12 tbs cili boh
1 tbs belacan
5 tbs rempah nasik dagang

santan 1 kg
nisan
garam, gula

cara2
1. masukkan santan dalam periuk, tuang bahan blend. masukkan dalam 5-8 cups of air
2. masak sampai santan naik minyak.
3. bila santan dah naik minyak, masukkan nisan, garam, gula, ikan tongkol dan air rebusan ikan tongkol.
4. masak for about 10-15 minutes, then masukkan cili padi, belimbing buluh

Budak Demam

Yesterday was a full day for me. Aku cooked kuey teow goreng kerang for breakfast then nasi dagang for lunch, and made chocolate silk tart for tea. Dinner malas nak masak, dah habis gas.. Hahaha... Alasan semata.

Semua tu aku masak dalam busy menjaga budak sakit. Letih la jaga org tua sakit, mengalah budak kecil. I cooked bubur ayam for him.

Claypot Chicken Rice - The recipe

As promised to Ermayum, here's the recipe. Basically this is campak2 recipe, I dont have a specific recipe for this.

Bahan2
1 ekor ayam - cubed (mine potong 24)
250gm dried mushroom (rendam overnight, drain and reserve the juice), potong 2
8-10 ulas bwg putih - crushed
2 tbs minyak bijan
1 cup of air plus the juice from the mushroom
1 1/2 tbs of cornflour - bancuh dengan air
4 tbs kicap pekat
4 tbs kicap manis
garam, gula
ikan kurau - potong kecik2, goreng garing

cara2
1. tumis bawang putih dengan sedikit minyak sampai garing. Masukkan ayam, kicap manis, kicap pekat, air dan mushroom.
2. apabila ayam dah masak, masukkan minyak bijan, garam, gula and cornflour. renihkan sampai kuah pekat.
3. panaskan oven 200 degree celcius, glaze baking dish dengan minyak bijan. Masukkan nasi, topped with ayam beserta kuah. bakar for about 15-20 minutes.
4. hidangkan bersama ikan kurau goreng.

Tokyo Street Pavillion

Here we're, on a public holiday, jalan2 ke Daiso at Pavillion. The initial plan was to leave home at 9am so that senang cari parking. But we woke up late, pukul 10am. By the time we leave home it was already 11am. But surprisingly, KL is quite lengang.

Masuk parking Pavillion, punya la byk parking spot. I was very happy! Hehehe.. One thing I hate about going I shopping mall kat KL ni, seksanya nak cari parking, especially masa weekend. I guess ramai penghuni KL pegi cuti2 Malaysia kot.

Busy Saturday

I woke up as early as 6am. Hajat hati lepas subuh nak pegi pasar tani coz nak beli kerang. Tapi malasnya nak keluar pepagi buta. At 7am, langit still gelap, kalau drive, memang kena on headlight.

Lagi best golek2 atas katil dari bersesak2 dengan manusia kat pasar tani. Dunno why, pasar tani kat melawati ni glamour sungguh, sentiasa busy. Aku jarang sgt2 pegi pasar tani coz I think pasar tani is a bit pricey. Contohnya, ikan kembung sekilo RM15. Kalau aku beli kat terengganu baru RM10. Masa CNY, ada brother ni jual kat aku ikan kembung RM6 perkg coz dia nak tutup gerai awal before maghrib. Rezeki aku :)

Btw, in the end, aku pegi jugak pasar tani lepas makan lontong kat gerai kat melawati. Lontongnya sangat Sedap!! Dah jadi favorite breakfast place utk aku and hubby. Masa tengah jalan from parking lot to pasar tani, aku jumpa Jue, she commented on how kurus I am now. Hehehe... Happy kejap.

Balik from pasar tani, I went out with my cousin wan. Dia mintak tolong masakkan japchae. We went to Korean mart kat ampang to buy the glass noodles and ottogi sesame oil. Pastu we went to jusco to buy meat and veges. I cooked 2kg of japchae!!! Byk giler! Lenguh tangan kacau the japchae.

Lepas masak japchae, I cooked lunch for hubby. Simple lunch today, kerabu pucuk paku and grilled black pepper beef with onions and shiitake mushroom. Err... Sorry.. Lupa nak ambik gambar, dah licin pun. The beef I bought kat jusco. It was on 50% off. I'm a sucker when it comes to bargain! Hehe..

Claypot Chicken Rice minus The Claypot

Errr... I've to buy a claypot. Susahla takde claypot. Iman suka sgt makan claypot chicken rice. Kebetulan masa dok mengemas pantry, aku terjumpa sebungkus dried mushroom. Maka, jadila project claypot chicken rice tu.

Patutnya kalau buat the claypot chicken rice, kena masak guna claypot and guna stove to panas kan the nasi with the chicken. Tapi, oleh kerana aku takde claypot, aku guna Pyrex and panas kan the rice dalam oven. Sedap!!! Hehehe... Pandai je puji diri sendiri.

Cinnamon Chocolate Chips Swirl Bread

Waa... lama sungguh aku biarkan blog ni sendirian. I was so not in the mood to update. Asyik balik Terengganu je, takde masa nak main masak2 or ambik gambar.

Cinnamon Choc Swirl Bread

Sungguh sedap! especially bila makan panas2. Semerbak bau rumah dengan choc and cinnamon :)

Adapted from Technicolor
Cinnamon choc chip swirl bread
slightly adapted from The SoNo Baking Company Cookbook

Dough:
¾ cup (180ml) warm whole milk
1 ¾ teaspoons active dried yeast
3 ¼ cups (455g) all purpose flour
½ cup + 1 ½ tablespoons (85g) whole wheat flour ( I didnt use whole wheat, instead I used all purpose flour)
3 tablespoons caster (superfine) sugar
¼ teaspoon salt
6 ½ tablespoons (91g) unsalted butter, cold, chopped
½ cup + 2 tablespoons water ( I used 3/4 cup of water. I like my dough to be a bit sticky coz sticky dough means softer bread)
2/3 cup dark chocolate chips (I used chopped chocolate bar)

Filling:
2/3 cup (133g) caster (superfine) sugar
1 tablespoon ground cinnamon
1 large egg, beaten, for egg wash
1 tablespoon unsalted butter, melted

1. Start by making the dough: in a small bowl, mix the warm milk and the yeast with a fork and set aside until foamy, about 5 minutes.

2. In the bowl of an electric mixer, using the paddle attachment, beat the all purpose flour, whole wheat flour, sugar, salt and butter on low speed until butter dissolves into the dry ingredients. Add the yeast mixture and the water and beat on low speed until well combine – the dough should be tacky but not sticky when touched; if the dough is too dry, add water by the tablespoon.

3. Turn the dough onto an unfloured surface and knead until dough pulls together in a ball and becomes less tacky. Knead for 7-9 minutes or until dough is smooth and springy. Pat the dough into a 23cm (9in) round, sprinkle with the chocolate chips (or raisins), and knead briefly to incorporate. Form a ball with the dough, place into a lightly oiled large bowl, turn so both sides are coated, cover with plastic wrap and let rise in a warm place (at least 21°C/70°F) until increased in bulk by 1 ½ times and very soft, 1 to 1 ½ hours.

4. Deflate the dough: using a plastic pastry scraper, turn the top of the dough down and the bottom up. Turn the dough so that the smooth side faces in. cover with plastic wrap again and let rise in a warm place until increased in bulk by 1 ½ times, about 1 hour.

5. Make the filling: in a small bowl, mix the sugar and cinnamon together. Measure out 1/3 cup of the mixture and reserve it separately.

6. Turn the dough onto an unfloured surface, gently stretch it to make a 15x35cm (6x14in) rectangle, then brush with the egg wash. Sprinkle with the cinnamon sugar mixture, allowing 2.5cm (1in) borders at top and bottom. Rolling from the top, roll the loaf as tightly as you can into a log. Gently press the seams together. Place the loaf seam side down in a buttered 21x11cm (8 ½ x4 ½ in) loaf pan.

7. Cover loosely with plastic wrap and let rise until increased in bulk by 1 ½ times, 30-45 minutes.
Set the oven rack in the middle position. Preheat the oven to 260°C/500°F.

8. Place the loaf on a baking sheet, put it in the oven and immediately reduce the temperature to 190°C/375°F. bake, rotating about two-thirds of the way through the baking time, until the crust is evenly brown and the loaf sounds hollow when tapped on the bottom (using oven mitts, carefully lift the bread from the pan and gently tap on the bottom with your knuckles), 40-45 minutes. Remove from the oven, unmold onto a wire rack and let cool completely.

9. Brush the cooled loaf with the melted butter and sprinkle with the reserved cinnamon sugar mixture. Place the loaf back on the wire rack and let stand until sugar coating dries, about 30 minutes.