Fish curry with bitter gourd

February 6th 2007

Budaiya

One of my favourite dish...Fish curry with bitter gourd.

February 2nd 2007

Budaiya

Last ashoora holiday, we had a day off and we decided to cook something nice for lunch.

Our special means anything other than our daily dosage chicken curry !

I had the intention of cooking chicken rice, but we didnt have enough ingredients, so we improvised. We boil the chicken to make some stock.

Then we use the chicken stock to cook ghee rice. The aroma of the rice mixed with ginger and the masala was so nice. If it smells nice, then the rice should turn out nice too..!

The boiled chicken was marinated with honey and oyster sauce, leave it for 15 minutes, and deep fried them.

Then we make some beef curry. And on the side we had some butter paratha.

Serve with some salads of cucumber, carrots and tomatoes.

February 1st 2007
Budaiya

Been a while since I was able to update this food section.

Chicken in peanut sauce

September 15th 2006
Budaiya

Chicken in peanut sauce

This is the instant version of chicken in peanut sauce.
Cut the chicken into bite sizes, marinate with a little salt and turmeric and fry until half done. Then set them aside. Prepare the peanut sauce as per instruction on the packet ( adding hot water to the paste and boil it for a while till it thickens )
Then add the chicken to the sauce and cook for a bit more till all the chicken are nicely cooked
in the sauce.
Then it is ready to serve. Goes well with white rice/glutinous rice/ nasi impit/ bread/roti canai or on its own...!

Bubur Pulut Hitam

Bubur pulut hitam

My weekend activity yesterday. To satisfy my craving for something sweet.
It is actually black glutinous rice with fresh coconut cream.
Yummy...

Tom Yam Sardin

Tom Yam sardin

One of the ways to cook the versatile sardins.
Prepare the tom yam soup as usual, and then just add canned sardines. Voila... one meal is ready.
You can add some meehoon or mee sua to the soup and its ready for dinner.

Dodol Wajek

August 25th 2006
Budaiya

Two of our famous traditional food. In the olden days we used to have them only during hari raya celebration and it was such a special treat. It would take a whole day's effort to make a big kawah of dodol. The men would usually do all the stirring until the dodol is fully cooked. I remember as a child, I would be waiting till the dodol is just cooked and can be eaten while it is still soft and drippy. It was like a once in a year occassion, and that is what made it so special.
But now, you can find dodol everywhere, anytime, any colour and flavour. Its a not a bad thing though, but I feel that the dodol has lost its exclusivity.
While I was back home, I had sampled some and they were quite good and nicely packed. So I brought back some to the delight of my colleagues. Wish I had brought more.
The wajek which I like is called wajek sirat, I like it because the glutinous rice is like a paste and it is not so sweet. The other version of wajek is extremely sweet.
Both of these traditional kueh use more or less the same ingredients, except the method of cooking is different. And you need to get a good gula melaka and make sure you have enough coconuts.
Ah... those good old days... I missed them...!!!