Kari Ketam Bunga

'Macam Ketam mengajar anaknya berjalan'...ingat lagi peribahasa Melayu ni..?

Haa..ni pun macam tu jugak..

Kari ketam favourite my hubby..pantang nampak kat Pasar Tani, mesti beli at least 2 atau 4 ekor..resipi yg dia suka...mestilah kari ...tak habih-habih nak kari..

So on Saturday..we had lunch with Crab Curry..

Resipi ni senang je, ramai yang dah tahu pun..


Bersihkan ketam bunga tersebut, buang lumpur dna pasir...nanti susah usus dan buah pinggang kita nak tapis.


Potong dua dan buang kulit dan bahagian yg tidak boleh dimakan..potong bahagian penyepit ketam ...guna gunting sennag keja...


Ketam tengah dimasak...

Bahan-bahannya:

-Ketam la kan...ketam bunga ke ..ketam apa2 je la(ketam yg type ni bukan laut dalam, yg laut dalam warna kulitnya merah)
-Serbuk kari -any brand will do..kari untuk udang dan ketam...bukan kari ayam tau
-Santan
-Bawang besar, bawang putih dan sedikit halia - tumbuk
-Sebatang serai -ketuk-ketuk je..
-Air asam jawa - sedikit
-Air
-Garam secukup rasa
-Minyak masak

Cara-caranya senang je:

Panaskan minyak dan masukkan bawang yg ditumbuk bersama serai
Masukkan serbuk kari...kacau sampai pecah minyak
Masukkan sedikit air- tak nak kasi melekat..
Campurkan sedikit santan
Masukkan air asam jawa dan sedikit air
Masukkan ketam-ketam anda
Biar mendidih...tambah garam
Biar hingga masak...thickness of the gravy boleh dipelbagaikan..





Kari Ketam yang sudah dimasak.....

Asam Pedas Nyonya Style

My hubby really really loves asam pedas..be it chicken, ikan pari, ikan merah or even beef..he's mad about asam pedas. I got a this recipe from a friend last week and tried it out and it turn out to be like this..

Habis nasi seperiuk kalau ada asam pedas..hahha

I used ikan merah for this one asam pedas recipe..




Here is the recipe:

Ingredient:

Ikan merah/ pari..or any fish that u like
Dried chili, ginger, onion (i seldom use shallot- malas nak kupas), garlic ,buah keras- blend together,
lemon grass,
turmeric powder,
daun kesum or i used to call it daun asam pedas ;-P
tamarind juice
oil
salt to taste
water

Cara-caranya:....different from Kedah style which we just boil everything

Heat oil in a pot (depends on the size of ur serving)
put the chillie paste and turmeric powder plus lemongrass and stir until it cook well..pecah minyak
pour in some tamarind juice..kacau lagi sikit
Mix some water, put the fish in together with daun kesum
Let it boil and add some salt
Serve with ikan kering or ikan masin goreng...



Asam pedas ikan merah..

Tapai and Kepah Rebus

Today is Friday and that means I don't have to cook coz hubby will be adventurous at Pasar Tani infront of MOF looking at kuihs,sea creature and human being..ooppss.. ;-P

I knew that he always stop by at the same stall looking at those cockles and whatever sealife living in a shells..he just loves it..being a Penangite and lives by the sea, he have this bonding and admire and loves the taste of seafood..so today he bought a kilo of kepah...its not that much actually..it was just the shells weight..







We just boiled the water first..and after about 15 minutes, we put some sliced ginger,lemon grass, crushed garlic plus a pinch of salt..let it boiled and ready...we eat it on its own..no ketchup or chillie sauce...

Before we put them in a boiling water, we mix the kepah in a container togerther with dried chillie to clean the shells..tips from my SIL..

......

He always in a mission looking for traditional kuih like these tapai..the one that he always bought was wrapped in different type of leaves..


They look interesting in these leaves..attached together..tapai is a fermented food..it is sweet and juicy. It the olden days, tapai normally were wrapped in daun keladi.

Jeruk Buah and Cheese Cake

What a good start on the first working day in the year 2009...a friend who came back from long holiday in Penang brought us a colourful combination of jeruk (pickled fruit)bought at Chowrasta market..


Ohhh...just look at this red, green and yellow sour thingy....we could not resist it and did not wait until lunch time..by 9am everybody has started conggreggate around this tupperware and trying every piece that tantalized their taste bud..there are jicama (sengkuang), manggo, kuinin, cermai (Phyllanthus acidus) , papaya, nutmeg (buah pala)and kedondong (great hog plum / amra /umra)

Chowrasta is a place to visit when we are in Penang, this is a place to taste various type of pickled fruit, you could bought it pre-packed or timbang kati..depends on how much you want to eat..we always go to the same shop which is next to the staircase..simply because they are more friendly and let everybody to try out some before we decide to buy..awesome...

Fpr those who don't know about this place..if you are at Komtar, just walk along Penang Road and this Chowrasta market is opposite a police station.

There are also few stalls selling other interesting stuff like roasted buah berangan..and also cendol...yummy..

............
And here is my lunch bought at RotiBoy Alamanda Putrajaya...cheesecake with hot tea..


Its creamy and cheesy and heavenly...fullstop