Sunday, March 6, 2011

Mie Ayam


Akhirnya terlaksa juga niat untuk memperdayakan si gilingan mie dan pastanya mr "Atlas" weekend kemarin jadi juga homemade mie ( cukup berbekal bahasa pas pas an- secara instruksinya pake english nan susyeh terjemahinnya) dan membuat saus ayamnya ala "guwe" banget jadi dilarang protes hehehehheehehe....yang penting enak....dan tetep ditemani dengan sambal pedas cap "Belibis.

Mie Ayam
By. Nilamsari

Bahan mie :
300 gr terigu protein tinggi
3 butir telur
sejumput garam

Cara membuat :
Uleni ketiga bahan diatas hingga kalis lalu giling dengan penggiling molen atau pasta dari yang tebal ke tipis lalu terakhir potong di pemotong mie ukurannya.

Bahan Ayam :
1/2 potong dada ayam
1 kaleng jamur
1 buah bawang bombay
3 buah bawang putih
300 ml kaldu ayam
3 sdm saus inggris
5 sdm kecap manis
2 sdm kecap asin
gula pasir
gula merah
garam
2sdm minyak goreng

Cara membuat :
Potong ayam yang sudah direbus bentuk dadu dan jamur juga dipotong mengjadi kecil kecil atau bisa sesuai selera.

Panaskan minyak goreng, tumis bawang bombay & bawang putih hingga harum lalu masukan ayam, jamur dan kuah kaldu ayam, masukan kecap, saus inggris, garam, gula , masak hingga matang jangan lupa untuk cicipin.

Pelengkap:
Sawi hijau dan bakso


Cumi Item


Kali ini aku sedang menyenangi dunia masak....lagi bosen baking sih tidak cuman memang dari dulu kalau dunia masak sedikit lebih malas karena ada acara ulek mengulek, rajang merajang dan kadang bikin mata pedih bahkan nangis gak jelas karena si bawang merah he...he...he...

Dari kecil kalau ibu masak cumi paling senang bikin cumi masak item rasanya enak palagi bisa belepotan tinta dan makanpun jadi lagi...lagi...dan lagi....

Cumi Item
ala : Nilamsari

Bahan :
10 buah cumi item (biasanya bentuknya kecil dan montok)
5 buah bawang merah - rajang halus
2 buah bawang putih - rajang halus
3 buah cabe merah - potong2 kecil
2 lbr daun salam
sepotong jahe
garam
gula
2 sdm minyak goreng

Cara membuat :
Bersihkan cumi lalu kucurin jeruk diamkan sebentar lalu bilas lagi. Panaskan minyak goreng lalu tumis bawang hingga harum dan layu kemudian masukan cabe,salam,jahe, tumis hingga harum kemudian terakhir masukan cumi. Tambakan air sedikit kurleb 50ml-100 ml masak hingga matang dan kuah mengental, jangan lupa tambahin garam dan gula dan cicipin.


Menu Plan Monday

I'm back on the written menu plan band wagon. Last week I had a mental idea of what I was making, just never got around to writing it down or typing it up. I am going to add lunches in for myself Monday through Friday. Since I started my new 15 in 15 this week, I want to keep track of what I am eating for lunch and make it more interesting instead of the same yogurt and applesauce.

Monday
L - Creamy White Chili
S - Pasta salad and sandwiches

Tuesday
L - Left over pasta salad
S - Eating out before continuing education course

Wednesday
L - Yogurt, granola and fruit
S -  Broccoli cheese soup

Thursday
L - Avocado Salad
S - Fried rice and veggies

Friday
L - Yogurt, granola and fruit
S - Eating out with in-laws before marriage conference with Kirk Cameron

Sabbath - Lasagna (church potluck)

Sunday - Left over buffet

Happy menu planning!






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OATS & ALOO PURIS



Ingredients:
Wheat flour ..... 2 cups
Potatoes .......... 2 small
Oats ................ 4-5 tbsps.
Green chillies .... 2 crushed
Coriander ......... handful ( finely chopped)
Cumin seeds .... 1 tbsp.
Turmeric powder ... 1/8 tsp.
Amchoor powder ... 1/2 tsp.
Red chilli powder .. 1/4 tsp. (optional)
Salt ................ to taste
Oil
Method:
1. Boil the potatoes and mash them.
2. Roast 2 tbsps. of oats with 1 tsp oil.

3. Knead the dough adding the mashed potatoes, roasted oats, green chillies, cumin seeds, coriander leaves, turmeric powder, 1 tbsp oil, amchoor powder and salt.

4. Roll out puris dipping in oats instead of flour. Make the dough little soft so that the oats stick to the puris while rolling them.

5. Deep fry the puris. They turn out crispy and crunchy with oats.
Serve them hot with curd or pickle.

Soto Campur Betawi


Kudapan minggu ini masih seputaran soto lagi kali ini aku membuat soto campur betawi....tapi nih udah dikasih rambu rambu sama ibuku "dilarang sering-sering makan jerohan " hehehehehehehe....secara baru kali ini juga pertama kali bikin dan makan jerohan, nah kemarin ini aku bikin pake daging, babat dan paru saja, mungkin next time kalau mau bikin lagi isinya enakan daging sajah yang aman......

Menu makan siang hari sabtu kemarin enak sekali dan beginilah hasilnya.

SOTO BETAWI
Penulis: Fatmah Bahalwan

Bahan :

250 gr sandung lamur
150 gr paru
150 gr usus
150 gr babat

500 ml susu segar / santan

1500 ml air
3 sdm minyak goreng

Bumbu halus :

3 bh cabe merah
10 bh bawang merah

7 bh bawang putih
1 sdt merica bubuk
1 iris jahe
2 sdt jinten

4 lbr daun salam

2 btg serai, geprek
1 sdt cengkih bubuk
5 sdm minyak goreng

Pelengkap :

2 bh tomat iri

1 btg daun bawang, iris halus
1 btg daun seledri, iris halus
bawang goreng, emping goreng, sambel cabe rawit, acar.

Cara membuat :

- rebus daging dan 1 sdm garam hingga empuk, angkat dagingnya potong dadu, masukkan lagi kedalam kuah.

- secara terpisah rebus jerohan hingga empuk, buang airnya. potong paru, babat, dan usus. sisihkan.
- tumis semua bumbu masukkan kedalam air daging , masukkan juga jerohan yg sudah dipotong-potong, tambahkan susu, didihkan.
- Sajikan soto dalam mangkuk, beri irisan tomat, daun bawang seledri dan bawang goreng. hidangkan bersama emping, sambal dan acar dlm tempat terpisah.
- buat yg suka minyak samin, dalam mangkuk ketika kuah panas ngepul, beri 1 sdm minyak samin, biarkan meleleh bersama kuahnya. Soto siap disantap.

Laksa Jakarta


Sudah lama sekali ingin membuat resep ini akhirnya kesampaian juga setelah bolak balik print resep tapi baru terrealisasi he..he..he...he....

Bahan baku yang diperlukan cukup mudah dan pembuatan juga mudah cuman kemarin ini aku bikin terlalu kental, dan hasilnya sih enak creamy hanya saja perut tidak bisa bersahabat baik dengan dunia persantanan saat ini, jadi saran aku jika tidak ada / tidak suka santan bisa digantikan dengan susu cair.

Laksa Jakarta
Source : Fatmah B. - NCC

Bahan:

1ltr santan cair

½ ekr ayam, potong 4

250ml santan kental

Bumbu:

2 bt sereh, memarkan

2 lbr daun salam

2 lbr daun jeruk

bumbu halus:

8 bh bawang merah

4 bh bawang putih

1sdm ketumbar

1 pt kunyit

1 pt jahe

1 pt lengkuas

2 bh cabe merah

6 btr kemiri

½ sdt gula jawa

½ sdm garam

pelengkap:

150 gr bihun, rendam, tiriskan potong-potong

2 btr telur rebus

2 ikat daun kemangi, ambil daunnya

1 sdm bawang goreng

2 bh jeruk nipis, iris tipis.

Cara membuat:

- tumis bumbu dengan 3 sdm minyak goreng hingga harum

- masukkan santan cair, masak hingga mendidih

- masukkan ayam, masak hingga matang, angkat. Suwir-suwir

- tuang santan kental kedalam rebusan santan cair masak sambil diaduk hingga mendidih.

- Cara menyajikan: tempatkan bihun dalam mangkuk, beri suwiran daging ayam, irisan telur, dan daun kemangi. Tuangi kuah laksa, taburi bawang goreng. Sajikan dengan ditemani irisan jeruk nipis.

On Reading Jules Verne's Stories

Every time I read (or listen to or watch) a Jules Verne story, it makes me wish I lived in the 1890s. It seems like amazing scientifc discoveries were just laying on the ground, waiting to be found. There was no need for expensive equipment or laborious training, just cleverness, observation and some basic scientific knowledge.


As they used to say in the 1890s, Jules Verne rocked most efficaciously.

Diversity

Noel Williams, writing at the ironically named American Thinker, recently produced a column which lays out his claim that while multiculturalism is a failure, diversity is not. Rather than excerpt his childish silliness here, I'll simply link to it and ask a simple question.

How alike do people claim to be? The claimed advantage of diversity is that by collecting a sufficiently diverse group, almost always categorized by race or sex, you will obtain a wonderfully multitalented team. This assertion relies on the assumption that there is some particular quality unique to your color or sex.

Do you believe it about yourself? Does anyone?

If you took a group of Spaniards and a group of Russians, both white, and asked them if Russians were the same as Spaniards, what do you suppose they would say? You don't even need to go that far. Here in the US, we find people differentiating Americans and Canadians. How about Ethiopians and Angolans? Are they the same?

The entire edifice of diversity rests on a premise that the proponents don't believe about themselves. The only conclusion I can come to is that the people who believe in diversity are patronizing snobs. While they are unique, you are not. All you little proles out there can be grouped by race or sex. There is nothing about you that makes you sufficiently unique to categorize you any other way.

It's a good bet that I've got more in common with this fellow than I do with my old college professors. They shared my academic interests and many of them were my same race and sex.

Maybe diversity happens at the individual level. Of course, if you believed that, there'd be no way for demagogues to garner political power by creating an us vs. them conflict.

Reflections and Blog Self-Challenge

I have been blogging for 3 months now. Wow is it really only 3 months? I feel like I've shared and learnt so much since I started. Sometimes I wonder if I'm wasting my time blogging to an audience that just isn't there, but most times, I'm just really happy to be in the kitchen and then share my foodie adventures. And occasionally, I get really really happy when I see a stranger from the other side of the world commenting that they liked my post.

Still, I feel like my blog is lacking something that makes it really special. There are lots of real food bloggers out there, but mostly based on western recipes, and that's what I've been doing too, probably because it just seems easier to share them with the real food community.

I've been thinking of my background, the food that I grew up with, and how special that in itself is! Food in Singapore is full of colours and flavours and mouthwatering spices and comforting aromas. There are blogs about Malaysian/Singaporean cooking, but not with a real food focus. So it works out brilliantly! I hope to make use of my blog to be more in touch with the fabulous food culture back home, and for anyone who reads/follows my blog, I think you can find recipes for real food that's different and exciting.

I still want this blog to be about my adventures in the kitchen, trying out new recipes, new techniques, and I believe it still can be. Food in Singapore is full of flavours from different cultures- Indian Malay Chinese Eurasian, and more interestingly, the mix of these cultures e.g. Peranakan to come up with very distinctive yumminess. Of course, being in London, I'm heavily influenced by the seasonal produce around me, the British celebrity chefs haha, and those free recipe leaflets or newspaper cutouts. I'm not going to stop myself from trying those out. I'm going to try them out AND THEN challenge myself to inject a little bit of asia (especially southeast asia) or just be inspired, but I'm not going to force it.

So, what does this mean? Nothing really, I still stand strong in my real food beliefs, and I'm still going to do soups with celeriac and other "odd" British vegetables, but I'm just going to be sharing a lot more Chinese (real Chinese home-cooking is quite different from those deep fried spring rolls in takeaways), more Indian, Malay, Peranakan, and quite possibly a bit of Indonesian, Filipino, Thai, Korean etc. Oh I'm suddenly missing home again!