Ketam Masak Merah

Its a gloomy Saturday morning but I managed to finished cooking before 12 noon..but the menu today is simple since most of the ingredients has already finish, no time to go for shopping yet..

We has Ketam Masak Merah, Fried Okra/Bendi, Chicken Soup with Mix Vege and Ikan Tamban Goreng Bercili.

Ketam Masak Merah

Bahan-bahan (for two person):

-2 ekor ketam bunga-dibersihkan dan potong dua
-1 biji bawang besar dihiris nipis
-1 biji bawang putih dan setengah inci halia ditumbuk
-sebatang serai diketuk - to gives some flavour and aroma
-1 biji tomato dipotong dadu
-serbuk cili dan sedikit serbuk kunyit
-air dan sedikit gula
-minyak untuk menumis

Cara-caranya:
Panaskan minyak dan tumiskan bawang besar, halia dan bawang putih serta serai dan tomato.
Masukkan serbuk cili dan sedikit air.
Kacau dan masukkan serbuk kunyit, masak sehingga rempah masak
Masukkan ketam dan sedikit air (depends whether you want less or more gravy)
Masukkan sedikit gula dan garam.
Sedia untuk dihidang.


Ketam Masak Merah



Ikan Tamban goreng with onion and chillie on top of Telur Dadar

Ayam Masak Merah

This is what we had on Saturday for lunch : Ayam Masak Merah

Ingredients:
half chicken- marinate with salt, tumeric powder and fry until soft yellow..half cook
2/3 onion-sliced
garlic and ginger -pounded
lemongrass
tomato-diced
chillie powder
water
salt and sugar
oil
----
Heat the pan, put in sliced onion,garlic and onion together with diced tomato, lemongrass and curry leaves.
Fry until brown, and then add some chillie powder, add some water, cook for 10 minutes
Add in half fried chicken and water
Add salt and sugar to taste
Cook until the chicken is tender
Garnish with sliced onion

-My MIL used to add some other ingredient like green chillie to make it more spicy
-And I like using chillie powder instead of 'cili' bo' due to intesnsity of the colour which is much more richer.

Pasar Ramadhan Mergong

Alor Star is the place to find good and cheap local and traditional kuih, the one that we always visit is this place in Mergong, but there is another place in Telok Bagan which offered much variety kind of food and people claimed that the place are much better...so that will be on next year's list..

Cucur Udang/ prawn fritters

One of the famous in town..to make a good fritters, the oil need to be more than usual and it should be at the right temperature..


A banner of the cucur udang stall, the business were taken over by the son..


Cucur udang gravy in a big pot, made of chillie paste, tamarind juice, sugar, ground nuts, sweet potato, salt

Stall selling variety kind of fresh dates

I've told you, the price were much cheaper here, 4 for only RM1..in KL where got??

My favourite murtabak, the skin were not that thick, which I prefer...and the fillings are full of meat and vege. It's not that hard to prepare murtabak, all we got to do is prepare the doh which would last for about three days in freezer.


Karipap and other kuih

Rambang mata bila pi tempat macam ni, especially bila dah biasa kat Kl semua makanan mahal dan tak sedap...rasa macam nak borong semua...tapi kena ingat,..bersederhana

Malay Food at Tupai-tupai restaurant

Tupai-tupai is a place to go if we are looking for Malay Food in KL.

We had our Iftar at Tupai-tupai restaurant yesterday, I love the thought of going there, but we were late from Putrajaya and rushing and facing heavy traffic jam. The parking was full but thanx to the operator who were really kind to let us park at the entrance upon seeing two babies in our car :-)... tak payah jalan jauh-jauh...

The restaurant was full and we have to squeezed in to get baby's stroller in, I think they have increase the numbers of chair and table that is why it was too crowded.

This the place to enjoy Malay food in a different setting, the name 'tupai' means squirel, so you can expect to see squirel ashtray and small little things to create the ambience of kampung / village.



I was busy attending my daughter and did not have time to snap any photo, but I must say that their butter prawn is nice.

The crowd were friendly, and we thought that Awie was there..but then we realised that guy just look similar with his hairstyle and buncitness...

Iftar 23 : Kari Kepala Ikan

At last yesterday we managed to get our favourite Kari Kepala Ikan at our favourite store : Pasar Ramadhan Putrajaya. It is only oneside but a big one..


Char Koay : the taste of this kuih is just the same except for the appearance.


Popia goreng & buah melaka


Cucur badak : The coconut stuffing look a bit pale coz normally the colour is orangey, the taste is average


Look at the eye ball...!!!

Main course : Kari Kepala Ikan..a BIG fish head for one person only..!! :-), this curry has been cook really well and the taste is always the same since last few years. I'm not sure what kind of fish, but the flesh is firm.

There is one lady in Alor Setar Market selling fresh curry paste that she prepared on the spot, it is much better than curry powder sold in packet. I wish this fish head curry could be just like that...

Iftar 22 :Tempe Goreng Bercili, kari kepala ikan..etc

Tempe Goreng Bercili : When I was a kid, I never like tempe at all until I studied for five yeras in Johore, and I mixed tempe in everything I cook from fried rice to Maggi goreng..yum yummm, Tempe is made from soy, therefore it is good for our skin just like our Khir Toyo claimed the flawless and smoothness of his cheek is due to full diet of tempe..:-@



Bergedel : I could just have this with any plain gravy alone..substitue for beef of chicken, this one was mixed with mashed potato and beef.


Ayam Percik: this come with very thick sauce, maybe too much starch..the taste is just nice, but I prefer if they cook the chicken a little bit longer.



Kari kepala ikan : fish head curry from our favourite store at Pasar Ramadhan Putrajaya, this stall only have three types of curry that comes in big pot,theirs are the best and the fish head are sold out by 4pm...sometimes we have to call and place order to get the fish head..the gravy could be kept for two days and taste is just the same sometimes even better.


Mee goreng : Fried noodle, but hubby called it mee goreng 'negro'...yuck ..coz of the colour from soy sauce..this one is from the same stall but it was not that good as yesterday's noodle.

Iftar 21: Kuih Lompat Tikam n Nasi Ayam..

Malaysia is not only a multi-cultural nation, we also have multi kuih with multi-weird name like this one: Lompat Tikam, who was that creative person that invented this recipe..I wonder how they got the name..?

Traditional East Coast delicacies


Bubur Lambuk : Rice Porridge, cooked with spices and chicken, beef and some garnishing, it is suitable during Ramadhan becoz our stomach need to served with soft diet after being working so hard all year round. This bubur



Keow Teow Goreng and Maggi Goreng : Fried Keow Teow with Fried noodle..this is more to Chinise style, more soy sauce were needed for this recipe.The appearance might be a turn off but the taste is different :-)....and sprinkles of green chillie add the zest...


Nasi Tomato : Tomato Rice with Beef Curry, this rice could be eaten on its own without any gravy becoz it has been cook with tomato sauce,milk,a bit of salt, spices like corriander, aniseed, pandanus leave, onion and lemongrass plus some food colouring...some people like to add a bit of rose water to gives extra aroma..


Nasi Ayam: Chicken Rice bought at Pasar Ramadhan Putrajaya,..they forgot to gave us the soy sauce, but at least the rice is good enough and taste well