Spaghetti aglio olio seafood cepat dan sedap

Salam Ramadhan semua.

Pejam-celik, pejam-celik... tau-tau Ramadhan datang lagi. MasyaAllah... cepat betul masa berlalu kan? Apa-apa pun, saya ucapkan selamat menyambut bulan yang mulia ini dan selamat berpuasa buat geng-geng bloggers yang beragama Islam. Semoga kita diberi hidayah dan kekuatan agar dapat memanfaatkan sepenuhnya rahmah dan barokah yang datang bersama bulan mulia ini. Banyak pahala Allah tabur sepanjang bulan ni... jom kita kaut sebanyak mana boleh, insyaAllah.

Hari ni nak post resepi lagi hehe! Macam tak biasa, bulan puasa ni biasanya dunia maya ni sarat dengan recipe sharing kan? Kalau kat FB tu masyaAllah... macam bertimpa-timpa lah resepi kat newsfeed, betul tak?

Sebenarnya masakan ni saya buat seminggu sebelum puasa, tapi baru sekarang masuk blog. Ikut turn lah...

Resepi spaghetti aglio oglio ni sebenarnya banyak dan bermacam-macam versi. Ini versi yang saya selalu buat untuk anak-anak. Resepi dapat dari adik ipar. Ada sekali makan di rumah dia, dijamunya ini. Tabur dengan chili flakes sebelum makan, mak aii... lazaaaattt!

Masakan ini sangat sesuai untuk adik-adik yang baru nak cuba-cuba memasak dan juga untuk yang bujang-bujang bajet nak masak sendiri. Meh tengok cemana nak buat. As usual, sukatan ialah mengikut anggaran banyak mana anda nak masak ye. Pandai-pandailah agak sukatan yang bersesuaian.

Spaghetti Aglio Olio Seafood (versi Nin)

Bahan-bahan:

Spaghetti yang telah direbus
Brokoli (potong kecil)
Lobak merah (potong kecil)
Udang
Sotong
Bawang putih (hiris nipis)
Minyak zaitun
Kiub pati ayam
Lada hitam atau sulah, suka hati masing-masing

1. Panaskan minyak zaitun dan tumis bawang putih. Minyak zaitun perlu dalam kuantiti yang agak banyak, kalau tidak nanti hasilnya spaghetti akan jadi terlalu kering. Begitu juga dengan bawang putih, biar banyak. Dah namanya "spaghetti aglio oglio" tu pun ialah spaghetti dengan bawang putih dan minyak, so dua-dua ni bahan penting dalam masakan ni.

2. Bila bawang putih dah keperangan, masukkan udang dan sotong, diikuti kiub pati ayam. Tumis seketika.

3. Masukkan pula sayuran.

4. Apabila sayuran sudah layu, tutup api. Masukkan spaghetti, perasakan dengan lada hitam/sulah  dan balik-balikkan.

Siap! Senang kan?

Selamat mencuba!

[Resepi] Bubur kacang dengan durian kegemaran Mr. Hubby

Beberapa hari lepas, lepas kami mengambil suntikan influenza beramai-ramai tu, terbit pulak di tekak terasa nak makan durian. Mungkin sebab mood happy selepas berjaya menerima suntikan dengan jayanya. Mama pulak yang over. Tapi betul, memang saya gelabah pun sebelum kena suntik tu. Jarum, beb... jarum!

Anyway, untung Mr. Hubby pun bersetuju, maka kami terus (lepas makan tengahari, opkos!) ke Taman Warisan Pertanian atas misi mencari durian yang sedap dan hopefully, murah. Bila sampai dan nampak ada stall durian ~ Musang King pulak tu! ~ wahh... bersorak anak-anak. Well actually, sorang je anak yang bersorak. Suara lagi satu tu suara maknya yang termengimbau ke zaman kanak-kanak bila terpandang durian kih kih kih!

Ermm... jangan tanya harga ye. Katanya masih di awal musim, supply belum banyak jadi harga pun tak berapa nak rendah. Tapi disebabkan kami masing-masing dah tinggi harapan nak menjamah durian, Mr. Hubby pun belikan juga supaya tidak menghampakan. Terima kasih, Yang... you have a big heart 😍.

Sebagai tanda terima kasih, saya pun masakkan lah juadah minum petang kegemaran Mr. Hubby, iaitu bubur kacang durian. Saya masak cukup-cukup untuk dia seorang sebab dalam rumah ni, cuma dia je yang suka bubur kacang. The rest of us tak minat, atau dalam kes saya, kurang minat. Tapi kalau dah lapar, boleh je makan hik!

Saya yakin, dah ramai yang tahu cara masak bubur kacang durian ni kan? Tapi takpe lah, saya nak jugak kongsi resepi tanpa sukatan saya. Mungkin kita masing-masing berlainan cara masak, betul tak?

Resepi Bubur Kacang Durian.

Bahan-bahan:

Kacang hijau anggaran 300gm.
Durian beberapa ulas
Gula melaka 50g (seketul yang kecil)
Gula pasir (sukatan mengikut citarasa, putih atau perang, terpulang)
Santan antara 3/4 ke 1 cawan (anggaran)
Daun pandan
Garam lebih kurang sesudu kecil

1. Mula-mula sekali, rendam kacang hijau dalam air panas dan tutup bekas tersebut. Biarkan terendam selama 1-2 jam. Kalau rendam lama, waktu memasak tak perlu rebus lama-lama sebab kacang cepat empuk.

2. Masukkan kacang ke dalam periuk. Letak sedikit air, gula melaka dan 1-2 helai daun pandan.

3. Panaskan hingga mendidih. Selepas itu renihkan dengan api sederhana sehingga gula larut dan kacang masak. Nak test kacang dah masak, saya ambil je sebiji dua dan picit-picit. Kalau tengahnya masih keras berbiji, belum masak la tu.

4. Bila kacang dah cukup masak, kecilkan api dan masukkan santan. Masa ni cuba rasa tengok cukup manis atau tidak. Saya tambah 3 sudu gula perang.

5. Masukkan durian dan renihkan sekejap dengan api kecil. Jangan sampai santan pecah minyak.

6. Akhir sekali, tutup api dah biarkan seketika baru masukkan secubit garam. Fungsi garam bukan nak bagi keseluruhan masakan masin, tapi sekadar nak bagi santan tu terasa lemak masinnya. Jadi sikit je dah cukup. Kata orang putih, just a hint.

Dah siap. Senang je kan? Tak berpeluh pun heheh!

Happy cooking!

Cakoi menjadi, I puas hati!

Pagi tadi bangun tengok-tengok tak ada apa untuk breakfast. Sebenarnya memang sengajalah tak sediakan apa-apa sebab semalam cadangnya nak ajak family breakfast roti canai sedap Saberkas hari ni. But unfortunately, Aisyah demam last night and I didn't get enough rest maka malas lah nak keluar.

Mulalah I gelabah sorang-sorang, nak buat breakfast apa ni weh? Nak buat roti, lama lah lagi nak siap, paham-paham je lah proses nak menaikkan roti tu pun dah berejam. Nak buat nasi goreng, nasi semalam ada seciput je. Kalau nak buat kena masak nasi baru and I don't like nasi goreng with freshly cooked rice. Melekit. Tak best. Dia kena nasi sejuk semalam baru best.

Akhirnya, I thought... apa kata kita buat cakoi? Although masih kena let rise, tapi taklah seteruk roti. Setengah jam ke 45 minit dah cukup. Dah tu sekali je, tak perlu dua kali macam roti. Maka I pun cepat-cepat "selongkar" komputer cari resepi yang I pernah simpan once upon a time.

Inilah hasilnya...

Nampak tak betapa menggiurkan rupanya? Sorry lah angkat bakul sikit, but really, I am so satisfied with the outcome. My first attempt at making cakoi was like 4-5 years ago. Masa tu hasilnya sangat mendukacitakan. Keras kejung! So I shied away from ever attempting another cakoi.

But today, I have renewed confidence after having baked loaf bread successfully 3 times the past 2 weeks. I thought it's time I gave it another shot. Besides, this has been in my mental to-do list for awhile heehehe! And I was not disappointed. They were crispy on the outside, tasted delicious and hollow inside, exactly the way a cakoi should be. And most importantly, tidak keras kejung! Hahaha!

So here's how it's done. I'm going to write down the ingredients in Bahasa Malaysia. If you want the English version, kindly hop to the original blog where I got this recipe from. My sincere thanks to the blog owner of My Kitchen for sharing this recipe.

Senang je nak sediakan doh nya dengan my thermomix. Yang ada stand mixer, boleh je pakai doh hook and knead away. If you don't have any of these kitchen helpers, sweat not. Uli je lah manually. No hal!

Bahan-bahan yang diperlukan ialah:

200ml air/susu (saya pakai susu Dutch Lady UHT)

220gm tepung roti (saya pakai tepung Nona)

1/4 sudu teh yis segera

1 sudu teh gula

1/2 sudu teh serbuk penaik (baking powder)

1 sudu teh garam

1 sudu besar minyak masak

Minyak untuk menggoreng, secukupnya.

Cara mengadun doh:

1. Bubuh semua dalam mangkuk dan uli lebih kurang 5 minit, kalau pakai mesin. Kalau uli dengan tangan, lebihkan lah sikit masa dalam seminit-dua.
2. Setelah di uli, taburkan tepung dalam sukatan yang agak banyak ke atas papan canai dan keluarkan doh atas papan canai. Doh ni sangat melekit dan lembut, sebab itu perlunya banyak tepung. Kalau tidak main tarik-tali lah dengan doh ye?
3. Bahagikan doh kepada dua bahagian, dan golekkan setiap bahagian tu sehingga menjadi satu gulungan dok yang panjang. Saya buat setiap gulungan tu panjangnya lebih kurang 11-12" gitu lah.
4. Tutupkan doh (saya pakai besen besar yang muat untuk tutup kedua2 batang doh) dan biarkan selama 30-45 minit.
5. Setelah cukup masa rehat, tekan-tekankan doh itu sehingga leper lebih kurang 1cm tebal, lebar dalam 3-4". Tarik-tarikkan lah doh tu sehingga agak panjang dan dapat ketebalan dan lebar yang disebutkan.
6. Setelah itu potong-potongkan doh selebar 1" setiap satu.
7. Tindankan doh berpasang-pasangan (letak air sikit bagi lekat) dan tekan tengah-tengah doh dengan chopstick/lidi basah.
8. Panaskan minyak untuk menggoreng.
9. Bila minyak dah cukup panas, angkat satu doh dengan kedua belah tangan, tarikkan doh memanjang dan terus masukkan ke dalam minyak panas.
10. Goreng sampai perang.
11. Angkat dan hidang! Sodap makan ketika masih panas.

Andaikata uols tak paham apa yang saya pok-pekkan di atas itu, sila tengok video ni. Sure paham punya!

Selamat mencuba!

New appliance and the adventures it brings

I recently bought a kitchen gadget, recommended by a friend. As recently as 2 months ago. At first, I wasn't really keen thinking a kitchen gadget is a kitchen gadget lah, just like any other. Kan? Every maker of kitchen appliances will surely make all sorts of claims about their product. Boleh buat itu ini in such amount of time, boleh jimat masa and tenaga so you have extra time to spend with your family, yada yada yada... Heheh!

But anywho, kawan bertuah sorang ni memang bijak. Since she knows my husband too, she promoted the product to him instead, tagging him on FB on every post concerning the gadget complete dengan gambar2 masakan that she herself cooked using the gadget. She kept telling me how much of a help this kitchen appliance would be to me, a full time homemaker to a family of 6. Belilah, kalau sayang bini, katanya...

And she really did cook up a storm in her kitchen with the said gadget to entice us...from all kinds of lauk-pauk, to mouthwatering snacks like chinese steamed buns (I've always known them as "pau"), to homemade chocolate hazelnut spread and sinful dessert like chocolate custard. Yes... I have that image of them chocolate custard in little containers vividly stored in my brain. One day, I too will be making them. Macamlah kalau tak pakai gadget ni takleh buat choc custard kan? Kui kui kui!

Maka suamiku yang vulnerable itu telah termakan promosi kaw-kaw sahabat baikku. I didn't have to mention anything, he himself insisted that I buy the said appliance, "kalau dapat ringankan keje u, I sanggup bayor," katanya. I guess it's true when people say, food is one of the surest ways to a man's heart. Even just pictures of them on FB. Though I have to admit, I did wonder if his insistence was really for my needs, or his. Lol!

And that was how... the Thermomix became a member of my household.

It took some getting used to, some trials and errors... some yays and nays...

I've had my fair share of yays...

To die for milk bread, mee goreng basah, orange cupcakes, heavenly congo bars and mouthwatering pizza.

And an equal share of nays...

...from overbeaten lemon bundt cake, to underbaked bread,  not-so-rolly looking sausage rolls,
messy kaya steamed buns, way below average pizza crust and sigh...
a very watery ayam masak merah. *cry*

But I took it all in my stride. 

Okay, I lied. 

The disappointment from the citrus bundt cake misadventure turned me into a sulky, old hag. But lets not discuss that, shall we? Lol!

Last night, however, was THE moment of sweet triumph for I finally succeeded in baking the best bread I have ever attempted baking.

Prior to TM (that's short for Thermomix), I had never, in my entire life, baked bread. I thought it was something only accomplished bakers dare to try. The thoughts of yeast, proofing, and kneading... all these intimidated me into resigning my fate to eating store bought bread for the rest of my life. After all, getting my favorite "enaknya dimakan begitu saja" loaf of bread was easy.

I even managed to find a close substitute when I moved to Miri more than 5 years ago. So basically, there really was no need to bake my own bread.

Until I gave it a shot and discovered the joy and satisfaction of baking bread!

Why haven't anyone told me this before? Why? Why??

My first loaf was so-so...

Slightly underbaked, didn't taste as good either. 

Then I tried my second loaf using the same recipe but a bigger sized pan...

Looked and tasted better than the first one. I have discovered by now that my oven has some heat distribution issue.

So by my third attempt, I knew that I needed to turn my bread 180 degree to get even baking halfway through baking, and that I needed to extend the cooking time a little bit for it to be thoroughly baked. I switched to a different recipe too. I made milk bread instead of the basic sandwich bread. And what a difference it turned out to be!

See for yourself.

And this, ladies and gentlemen, will be my go-to bread recipe from now on. It's soft and fluffy, and I kid you not, it tastes just like my favorite brand. It fills my requirement that a bread should be "enaknya dimakan begitu saja". For you non-Malay-speaking folks, that means, it's good enough to eat on its own. It really is.

I made this last night. 4 slices were chowed down as soon as it was cool enough to be sliced. We all laki-bini melantak dulu hehehe.... he had his with plain cream cheese, while I had mine with strawberry flavored cream cheese.

I took a quick glance early this morning, only about 1/4 of them left. I haven't had my breakfast yet, so I think I'd better head to the kitchen now.

Takut melepas! Maid akak kuat makan.

Congo bars for Humaira

Delish!

Humaira has been asking me to make another batch of them congo bars that ran out Sunday. And I'd been putting it off since I couldn't find my favorite semi-sweet choc chips in any shop (baking supply shops included) in Miri. Most shops don't sell that brand and the only one that I know which does, is out of stock. Dengan busy-body nya I asked the cashier, when is the new stock coming? She said she has no idea, it's been out of stock for awhile and further delayed since the implementation of GST. 

Damn you, GST! How could you?!

Maka dengan berat hatinya, I made my way to the baking supply store and bought a packet of house brand choc chips (RM9.45 for a packet of 500g, gile murah kan?), determined to fulfill my daughter's request.

As soon as I got home after sending Muhammad to school, I chowed down a quick breakfast and then right away started my baking mission. Didn't want to delay lah cause if I did, entah bila la pulak nak nampak bayang congo bars nye kan? 

So here they are... Sinful and inviting eh? Ke ahkaq yang syiok sendiwri??

Aerial view. 

Please excuse me if the pictures seem rather amateurish to you. I'm a noobie at food photography. Baru nak dabble2, kata orang.  And unlike some fofular food bloggers, I lack the props to go along with the food hehehe... Balik2 pinggan itu, balik2 garpu itu lah juga adanya hahaha! Takpe lah, next time I might just borrow my neighbour's Royal Doulton, see if she'll let me. Macam la berani nak mintak pun kan?

Dah tengok gambar, misti uols nak tengok resepi pulak kan? Tengok2 resepi tu... buat kerr?? Kalau tengok je memang tak merasa lah kesedapannya tuu... *sambil juih bibir*

Apa2 pun, nindiaa.... resepi...

Resipi di ambil dari blog Rachael Ray dan dialih-bahasa ke bahasa ibundaku.

Bahan-bahan :

2 3/4 cawan tepung gandum

2 1/2 sudu teh serbuk penaik

1 sudu teh garam

2/3 cawan mentega, lembutkan*

2 1/4 cawan gula perang**

3 biji telur***

2 sudu teh esen vanila

2 1/2 cawan chips coklat****

Nota :

* 2/3 cawan mentega lebih kurang 225g, saya potong butter tu ikut tanda yang terdapat pada bungkusan butter tu. Short cut hee hee...

** Saya pakai 2 cawan sahaja sebab taknak terlalu manis

*** Saya tambah satu kuning telur (jadi 3 biji telur penuh + satu kuning telur) untuk lebih moist sebab mula2 saya buat aritu agak kering dan crumbly (lerai). Lagipun mengikut pengalaman saya semasa belajar oversea dulu, telur kat negeri omputih sana memang besar2 sikit kalau dibandingkan dengan telur ayam di sini. Jadi dalam kebanyakan resepi omputih ni saya up kan sikit kuantiti telurnya. Dalam kata lain, memandai-mandai heheh!

**** Saya pakai 2 cawan sahaja. Tu pun rasa macam dah banyak!

Cara mengolah :

Standard lah ni.... ayak tepung, garam dan baking powder, letak tepi.

Pukul mentega dan gula hingga bercampur rata (bukan sampai kembang).

Masukkan telur sebiji2 sambil dipukul rata.

Masukkan esen vanila.

Masukkan tepung sedikit2 dan gaul/kaup hingga sebati.

Akhir sekali masukkan chips coklat, gaul rata.

Adunan akan jadi sangat pekat, bukan macam doh kek yang agak boleh dituang2 gitu.

Masukkan adunan ke dalam loyang 13"x9" (yang telah di gris dengan mentega) dan bakar selama setengah jam.

Kalau ikut resepi, setelah di convert, suhu oven sepatutnya lebih kurang 175ºC. Saya dapati (minggu lepas) suhu ini terlalu tinggi, congo bars jadi terlalu kering dan tepinya terlalu cepat garing.

Jadi kali ni saya turunkan ke 160ºC dan bakar dalam tempoh yang sama. Alhamdulillah menjadi. Kena tengok oven jugak ye uols... oven saya oven gas, katanya oven gas ni kawalan suhu dia memang pelik sikit, ikut tuan katanya hehehe....

I put them in these nice little orangey boxes and sent some to my neighbour.
Selepas tangkap gambar lah, opkos! Eee... nampak plak lobang cocok lidi.

So there you go. Congo bars!

Selamat mem-baking!