I was very ecstatic to be featured as the Featured Chef in www.katchef.com
It is one of the best moment thou!
View it with LOVE!
Cheers!
Nura the Mak-Fly
A Modern Working Mom with a Pride of Any Traditional Gastronomy...
Wednesday, 18 April 2012
Saturday, 18 February 2012
Weekend Random Entry
I am so happy today!!! Firstly, I cook Mee Rebus, it is one traditional dish that is difficult to figure out the ingredients, there are so many versions of it. Some would dd anchovies, some would add dried shrimp, some use shrimp paste. So many version and seriously none of these nail my taste bud. All I want is a simple, gewy gravy like how (Mak Yam) auntie Canteen in my old school sell. The taste, is still fresh in my mind.
Secondly, I manage to take a good shot of my Mee Rebus using natural light, and seriously this time I nail it and ecstatic about it!
I know the photo is kinda blur, because I shoot it from the camera screen. Ahahahahaha I want to keep the suspense. So enjoy figuring out!
Secondly, I manage to take a good shot of my Mee Rebus using natural light, and seriously this time I nail it and ecstatic about it!
I know the photo is kinda blur, because I shoot it from the camera screen. Ahahahahaha I want to keep the suspense. So enjoy figuring out!
Wednesday, 15 February 2012
The Mak-Fly Lontong Goreng (Fried Rice-Cake)
Ingredients:
15 stalks of Dried Chilli (soak with hot water before put to grind)
1 Large Onion
2 small pieces of Garlic
Small bit of Shrimp Paste ( Belacan)
All the above must be grinded.
A Handful of Minced Meat.
5 Tablespoon of ABC Soya Sauce (Kicap Pekat Manis)
3 Large Eggs
Condiments:
Few sprigs of Spring Onion and Chinese Celery. (chopped)
Handful of Fried Onions.
Notes:
Normally we would use the leftover rice-cake for making lontong goreng due to the hardness and also the taste that preserved for 1 or 2 days.
If you can't find any leftover rice-cake, you can also buy the instant Rice cake called ADABI, which requires you to boil it first and toss it for at least a day or 2.
Direction:
1. Cut the rice cake at your preference size.
2. Heat the Wok with 3 Tablespoon of Oil (Vegetable or peanut oil)
3. Stir the Grinded ingredients, and cook for 15 minutes with a low heat.
4. Once the paste cooked. Add in the Minced Meat. Stir and mix it well, cook it for about 5 minutes.
5. Add in the Soya Sauce (about 2 Table spoons first)
6. Add in salt (at your preference) maybe a sprinkle will do.
7. Add in the eggs and spread it well.
8. Lastly, add in the rice cake and the remaining soya sauce. Mix it well. Cook for about 3 minutes and
VOILA!!!
15 stalks of Dried Chilli (soak with hot water before put to grind)
1 Large Onion
2 small pieces of Garlic
Small bit of Shrimp Paste ( Belacan)
All the above must be grinded.
A Handful of Minced Meat.
5 Tablespoon of ABC Soya Sauce (Kicap Pekat Manis)
3 Large Eggs
Condiments:
Few sprigs of Spring Onion and Chinese Celery. (chopped)
Handful of Fried Onions.
Notes:
Normally we would use the leftover rice-cake for making lontong goreng due to the hardness and also the taste that preserved for 1 or 2 days.
If you can't find any leftover rice-cake, you can also buy the instant Rice cake called ADABI, which requires you to boil it first and toss it for at least a day or 2.
Direction:
1. Cut the rice cake at your preference size.
2. Heat the Wok with 3 Tablespoon of Oil (Vegetable or peanut oil)
3. Stir the Grinded ingredients, and cook for 15 minutes with a low heat.
4. Once the paste cooked. Add in the Minced Meat. Stir and mix it well, cook it for about 5 minutes.
5. Add in the Soya Sauce (about 2 Table spoons first)
6. Add in salt (at your preference) maybe a sprinkle will do.
7. Add in the eggs and spread it well.
8. Lastly, add in the rice cake and the remaining soya sauce. Mix it well. Cook for about 3 minutes and
VOILA!!!
Tiger Prawn with Bird Eye Chillies and Coconut Milk
Ingredients
Item A:
1 Large Onion
1 Clove Garlic
8 Red Chillies
10 Bird-Eye Chillies (Green prefferbarly)
2 cm of Ginger
1 tablespoon of Tamarind Powder
Item B:
500ml of Coconut Milk
250ml of Water
1 Pounded Lemongrass
2 sprigs of Kaffir Lime
Item C:
1 Can of Del Monte Pineapple (is in a round shape, so please cut into halves)
750grm of Tiger Prawns.
Direction:
1. Mortar Item A into a paste.
2. Heat the skillet or a pot, add in Item B and also Item A that has been mortarred. Mix it well and let it simmer for 15-20mins.
3. Add in Item C and let it simmer for another 5-10mins.
4. Seasoned to Salt
5. Voila!
Item A:
1 Large Onion
1 Clove Garlic
8 Red Chillies
10 Bird-Eye Chillies (Green prefferbarly)
2 cm of Ginger
1 tablespoon of Tamarind Powder
Item B:
500ml of Coconut Milk
250ml of Water
1 Pounded Lemongrass
2 sprigs of Kaffir Lime
Item C:
1 Can of Del Monte Pineapple (is in a round shape, so please cut into halves)
750grm of Tiger Prawns.
Direction:
1. Mortar Item A into a paste.
2. Heat the skillet or a pot, add in Item B and also Item A that has been mortarred. Mix it well and let it simmer for 15-20mins.
3. Add in Item C and let it simmer for another 5-10mins.
4. Seasoned to Salt
5. Voila!
Cook Book Photoshoot
I was very ambitious few weeks ago. I wanted to shoot several dish using my new toys, and guess what?! I fell sick! I was down with cold and cough that until today have yet to be recovered.
I've been laid back, chillax, eating and browsing through some magazines for an Idea for food shoot for my cookbook. It is not simple as i thought it would be. You need time to digest, to style the food and lastly the props! Without good props, food photos will not be as outstanding as it should be. I hope I get the mood to shoot several food shots today. I've been idling to long to produce photos for my cook book! *oh well.....*
I've been laid back, chillax, eating and browsing through some magazines for an Idea for food shoot for my cookbook. It is not simple as i thought it would be. You need time to digest, to style the food and lastly the props! Without good props, food photos will not be as outstanding as it should be. I hope I get the mood to shoot several food shots today. I've been idling to long to produce photos for my cook book! *oh well.....*
Sunday, 12 February 2012
Sri Lankan Pepper Chicken
Sri Lankan Pepper Chicken
INGREDIENTS
Item A: (To peeled and finely chopped, preferably into dice, please exclude the Curry leaves)
2 Large White Onions (some say Bombay /Holland Onions)
4 cloves of Garlic
2.5cm knob of Ginger.
1 Strand of Curry leaves.
Item B: (To be cut into wedges)
2 Large Tomatoes
2 Large Potatoes
Item C: (To be fried until golden brown, and put aside)
8 Pieces of Chicken parts/Chicken Meat.
2 Large Potatoes that been cut into wedges above.
Item D:
250ml of Yogurt
3 Tablespoom of Tomato sauce.
Item E: (Dry Spices)
1 Tablespoon of Black Peppercorn or Ground Pepper.
1 Teaspoon of Chilli Powder
1 Teaspoon of Ground Turmeric
1 Teaspoon of Ground Cumin
1/2 Teaspoon of Ground Cloves.
Direction:
1. Heat the Pan with 4 Tablespoon of Oil (any kind of oil you want to use, as for me I'm using Olive Oil).
2. Add in Item A and fry over low heat until aromatic and garlic is golden.
3. Add Item E and stir for about 1 minute, then add in Item D. Cook, stirring constantly, until slightly thickened. Stir in a little water, if mixture is too thick and sticks on the pan. And seasoned to salt.
4. Add in Item C and stir until they are well-coated with pan ingredients before adding the Tomatoes and Cashew Nuts! Stir for 1-2 minutes more, then dish out and serve.
Voila!!!
Saturday, 11 February 2012
Cooking Demo
Hi all!
It's been awhile! I know....
I've been sick with this viral cough and cold. It's been weeks and I'm not fully recovered yet.
Just an update; I am very happy as I just finish with a cooking demo over at Hong Kah North CC. Although, it's a small event, I'm glad to be given the opportunity to demonstrate the way I cook, the way I interact with others and also the quality of my food.
I thanked them that came over to support and also those that gave comments on my Facebook wall.
I love ya all!
I will post some photos and recipe soo !
Keep yourself update peeps!
It's been awhile! I know....
I've been sick with this viral cough and cold. It's been weeks and I'm not fully recovered yet.
Just an update; I am very happy as I just finish with a cooking demo over at Hong Kah North CC. Although, it's a small event, I'm glad to be given the opportunity to demonstrate the way I cook, the way I interact with others and also the quality of my food.
I thanked them that came over to support and also those that gave comments on my Facebook wall.
I love ya all!
I will post some photos and recipe soo !
Keep yourself update peeps!
Thursday, 26 January 2012
Holy Chewy, Moisty Brownies!!!
I received a text this morning from my student informing me that the brownies that she baked was a success! She was so ecstatic and thanked me that the tips that I gave it to her to bake the brownies turn out really well. She also send some photos over, that makes me drool to bake it. So here I am, writing this entry after baking the Holy Chewy, Moisty Brownies! The taste is heavenly peeps!!! Recipe as follows!
Ingredients;
125grm Dark Chocolate Rasp
230grm of Butter
5 Eggs
380grm of Sugar
200grm of All purpose Flour
1 Tablespoon of Vanilla Essence
A Pinch of Salt
Optional:
150grm of Chopped Nuts
Method:
1. Beat the 5 eggs with Sugar until it becomes Fluffy (at least for 8mins).
2. Add in the butter, vanilla essence, chocolate powder and flour slowly mix it, until it becomes even.
3.Then Double boil the chocolate rasp until it melt and pour into the mixer and mix it for another good 5 mins.
4. Opt: you can add in the nuts if you want.
5. Bake at 200 degrees at 45 mins.
Voila!!!!
Ingredients;
125grm Dark Chocolate Rasp
230grm of Butter
5 Eggs
380grm of Sugar
200grm of All purpose Flour
1 Tablespoon of Vanilla Essence
A Pinch of Salt
Optional:
150grm of Chopped Nuts
Method:
1. Beat the 5 eggs with Sugar until it becomes Fluffy (at least for 8mins).
2. Add in the butter, vanilla essence, chocolate powder and flour slowly mix it, until it becomes even.
3.Then Double boil the chocolate rasp until it melt and pour into the mixer and mix it for another good 5 mins.
4. Opt: you can add in the nuts if you want.
5. Bake at 200 degrees at 45 mins.
Voila!!!!
Tuesday, 24 January 2012
SSSSS - Sambal Sweet & Sour Squid Savoury
I'm still on a vacation leave... And this is what I'm cooking today! I call it the Sambal Sweet & Sour Squid Savoury! I just don't know what to call this dish. It's not a normal Sambal that we cook. It has the taste of Assam the sweetness from the Brown Sugar and the spiciness from the Dried Chillies. Something that I seldom cook but hey! It's nice to eat with a French loaf or steam hot rice! Here's the recipe like:
Ingredients:
Item A:
30 pieces of Dried chillies to remove the seed and to cut thinly. Next to boil for 5-10 mins.
2 Red Onion
2 Cloves of Garlic
2 Tablespoon of Shrimp Paste (Belacan)
Item B:
300ml of Tamarind Juice
2 Tablespoon of Brown Sugar
1tsp of Salt
Item C:
3 Big Squids to cut in medium size as in my photos.
Item D:
One Red Onion to be sliced thinly.
Direction:
1. To mortar all Item A and leave it aside.
2. Heat the Pan with 2 Tablespoon of Oil. Once heated add in Item D, and cook until it become Golden.
3. Add in Item A and sauté for 5-8 mins.
4. Add in Item B and leave it for 5 mins.
5. Lastly, add in Item C and cook for another 5 mins. Voila!!!
Ingredients:
Item A:
30 pieces of Dried chillies to remove the seed and to cut thinly. Next to boil for 5-10 mins.
2 Red Onion
2 Cloves of Garlic
2 Tablespoon of Shrimp Paste (Belacan)
Item B:
300ml of Tamarind Juice
2 Tablespoon of Brown Sugar
1tsp of Salt
Item C:
3 Big Squids to cut in medium size as in my photos.
Item D:
One Red Onion to be sliced thinly.
Direction:
1. To mortar all Item A and leave it aside.
2. Heat the Pan with 2 Tablespoon of Oil. Once heated add in Item D, and cook until it become Golden.
3. Add in Item A and sauté for 5-8 mins.
4. Add in Item B and leave it for 5 mins.
5. Lastly, add in Item C and cook for another 5 mins. Voila!!!
Monday, 23 January 2012
Holy Bread Pudding
Many have been asking for this particular recipe, The Holy Bread Pudding. Since, I have nothing to do here, at mom's place, let me write down the recipe for ya'all...
Back track;
I've been fed well by my mom with this holy bread pudding. It is her recipe and seriously it's easy to bake.
Holy Bread Pudding
Ingredients:
2 French Loaf to be cut Into a small cube.
500ml of Fresh Milk
150ml of Condensed Milk
200grm of Butter
4 Tablespoon of Sugar
2 Eggs
1 Teaspoon of Vanilla Essence
1 Tablespoon of Ground Cinnamon
A handful of Chocolate Chips (originally mom used raisins, as I'm not a big fan of Raisins, I change it to Chocolate Chips)
Direction;
1. Soak the bread with milk and top it with the condensed Milk and let it be for 15-30mins
2. Beat the Eggs and the Sugar for 5-8 mins.
3. Add in the Butter, Ground Cinnamon and Vanilla and let it Mix for another 5mins.
4. Lastly, add in the soaked break and mix it evenly and transfer it to the baking try
5. Bake for 30-45 mins at 200 degrees. Voila!!!
Back track;
I've been fed well by my mom with this holy bread pudding. It is her recipe and seriously it's easy to bake.
Holy Bread Pudding
Ingredients:
2 French Loaf to be cut Into a small cube.
500ml of Fresh Milk
150ml of Condensed Milk
200grm of Butter
4 Tablespoon of Sugar
2 Eggs
1 Teaspoon of Vanilla Essence
1 Tablespoon of Ground Cinnamon
A handful of Chocolate Chips (originally mom used raisins, as I'm not a big fan of Raisins, I change it to Chocolate Chips)
Direction;
1. Soak the bread with milk and top it with the condensed Milk and let it be for 15-30mins
2. Beat the Eggs and the Sugar for 5-8 mins.
3. Add in the Butter, Ground Cinnamon and Vanilla and let it Mix for another 5mins.
4. Lastly, add in the soaked break and mix it evenly and transfer it to the baking try
5. Bake for 30-45 mins at 200 degrees. Voila!!!
Our Italian Siesta
With husband away for retreat with all his mates, kids holidaying at Mom's house, left me, my helper and my little Elhan at home.
We had an Italian Siesta which has been planned week ago together with my 2 good friends, Nani and Emma (which I like to call her Temah) kind of legend name. Unfortunately Nani couldn't make it as her Mom fell sick so left with Emma.
We had so much food all by ourselves. Dish after dish and all are home cook. Here are some snippets of the foo that we'd savored!
Bellissimo Mammamia!
We had an Italian Siesta which has been planned week ago together with my 2 good friends, Nani and Emma (which I like to call her Temah) kind of legend name. Unfortunately Nani couldn't make it as her Mom fell sick so left with Emma.
We had so much food all by ourselves. Dish after dish and all are home cook. Here are some snippets of the foo that we'd savored!
Bellissimo Mammamia!
Sunday, 22 January 2012
My very Own Bruschetta
This is my very first time of making bruschetta and as usual like any other attempts. My first always a sweet victory and incredibly nice. I didn't look at any recipes on the net or book. But I was trying to imagine the taste of bruschetta that I had during New Year celebration at L'angolo.
To my surprise the One that I baked is even yummier than the one that I had at L'angolo. (errrr... Sorry Chef!)
Here's the Recipe to the;
Mak-Fly Bruschetta
Item A
20 pieces of Honey Tomatoes
20 pieces of Green Olives
A Teaspoon of Ground Black Pepper
A Teaspoon of Ground Thyme
A Teaspoon of Ground Cinnamon
A Sprinkle of Rosemary
A Sprinkle of Basil Flakes
3 Tablespoon of Mozarella Cheese
3 Tablespoon of Olive Oil
Item B
Thin French Loaf to be sliced in Medium size
Direction;
1. Mix everything of Item A and sprinkle pinch of Salt.
2. Place Item A on top of the cut loaf.
3. Baked at 150 degrees
To my surprise the One that I baked is even yummier than the one that I had at L'angolo. (errrr... Sorry Chef!)
Here's the Recipe to the;
Mak-Fly Bruschetta
Item A
20 pieces of Honey Tomatoes
20 pieces of Green Olives
A Teaspoon of Ground Black Pepper
A Teaspoon of Ground Thyme
A Teaspoon of Ground Cinnamon
A Sprinkle of Rosemary
A Sprinkle of Basil Flakes
3 Tablespoon of Mozarella Cheese
3 Tablespoon of Olive Oil
Item B
Thin French Loaf to be sliced in Medium size
Direction;
1. Mix everything of Item A and sprinkle pinch of Salt.
2. Place Item A on top of the cut loaf.
3. Baked at 150 degrees
My Virgin Mobile Entry
This is interesting! Back on 2000-2006 there's no such thing as Blogger Apps.
And I'm surprised with nowadays technology! You can see how things can be uploaded in one clap!
Back than, I remembered when my gist start to flow out, I have to rush and find for a PC or Laptop to gush out all the gists. But now, I don't have to rush.. With IPhone now, I can easily update my daily journal about food.
Anyway, The Mak-Fly family had a great dinner over 'sembang-sembang' session at Herry & Zue's place. We are so delighted with the western food served for us and not forgetting the great hospitality! ;) we did snip one photo thou! Hehehehehe
And I'm surprised with nowadays technology! You can see how things can be uploaded in one clap!
Back than, I remembered when my gist start to flow out, I have to rush and find for a PC or Laptop to gush out all the gists. But now, I don't have to rush.. With IPhone now, I can easily update my daily journal about food.
Anyway, The Mak-Fly family had a great dinner over 'sembang-sembang' session at Herry & Zue's place. We are so delighted with the western food served for us and not forgetting the great hospitality! ;) we did snip one photo thou! Hehehehehe
My Virgin Entry
Tonight is my very first write up since 2006. I don't know what has strucked me to write again, I hope this will help to boost my interest in writing again.
It is not a bad thing after all...
What a cold night! brrrrrrrr.....
It is not a bad thing after all...
What a cold night! brrrrrrrr.....
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